Results 11 to 20 of about 9,070,916 (291)

Surface-Active Ionic Liquids and Surface-Active Quaternary Ammonium Salts from Synthesis, Characterization to Antimicrobial Properties

open access: yesMolecules
The present work provides new evidence of the ongoing potential of surface-active ionic liquids (SAILs) and surface-active quaternary ammonium salts (surface-active QASs).
Marta Wojcieszak   +7 more
doaj   +2 more sources

SURFACE ACTIVE COMPOUND

open access: yes, 2019
The present invention relates to novel surface active compounds based on polyhydroxy acids. The compounds are of formula (I), where X represents hydrogen or a cation; n is 4 and Y represents a group of formula (II) or formula (III), wherein at least one one of R1, R2 and R3 is a surfactant tail group, wherein the moiety represented by formula (Ι ...
Ranoux, Adeline   +4 more
openaire   +4 more sources

Surface temperature measurements of active lava flows on Kilauea volcano, Hawai'i. [PDF]

open access: yes, 2002
Systematic hand-held radiometer measurements of lava surface temperatures in active flows and tubes on Kilauea volcano, Hawai′i reveal complexities that cannot be resolved in remotely sensed data from aircraft or satellites.
Pinkerton, Harry   +2 more
core   +4 more sources

Influence of Substrate Surface Characteristics on Chromium Plating Layer [PDF]

open access: yesCailiao Baohu, 2022
In order to clarify the influence of the surface characteristics of the substrate on the chromium plating layer formed on the surface during the chromium plating process, the surface states of different substrates were characterized by X-ray ...
WANG Junyi
doaj   +1 more source

Bacterial capsular polysaccharides with antibiofilm activity share common biophysical and electrokinetic properties

open access: yesNature Communications, 2023
Bacterial biofilms are surface-attached communities that are difficult to eradicate due to a high tolerance to antimicrobial agents. The use of non-biocidal surface-active compounds to prevent the initial adhesion and aggregation of bacterial pathogens ...
Joaquín Bernal-Bayard   +14 more
doaj   +1 more source

Bacterial surfactants as agents with antibiofilm activity

open access: yesZdorovʹe Rebenka, 2021
Biosuragents are a heterogeneous group of biological surface-active amphiphilic compounds. The producers of biosurfactants are various microorganisms: bacteria and fungi.
А.Е. Abaturov
doaj   +1 more source

Applications of Biological Surface Active Compounds in Remediation Technologies [PDF]

open access: yes, 2010
Many microorganisms synthesize a wide range of surface active compounds (SACs), classified according to their molecular weights, properties and localizations. The low molecular weight SACs or biosurfactants lower the surface tension at the air/water interfaces and the interfacial tension at oil/water interfaces, whereas the high molecular weight SACs ...
Franzetti A, TAMBURINI, ELENA, Banat IM
openaire   +4 more sources

Comparative study of surface-active properties and antimicrobial activities of disaccharide monoesters. [PDF]

open access: yesPLoS ONE, 2014
The objective of this research was to determine the effect of sugar or fatty acid in sugar ester compounds on the surface-active properties and antimicrobial activities of these compounds.
Xi Zhang   +4 more
doaj   +1 more source

Mechanochemical synthesis of intermetallic compounds in the system gallium – ruthenium

open access: yesChimica Techno Acta, 2021
The interaction of a solid inert metal Ru with liquid active metal Ga during mechanical activation in a high-energy planetary ball mill was studied using the X-ray diffraction and the high resolution scanning electron microscopy with energy dispersive X ...
T. F. Grigoreva   +3 more
doaj   +1 more source

Mild processing strategies for food fortification with biologically active compounds

open access: yes, 2019
Mild/non-thermal processes (MNTP) have recently drawn considerable attention in the food processing sector for their ability to combine microbial inhibition with nutritional fortification and high quality and stability of the obtained food products. This
Marco Dalla Rosa   +5 more
core   +3 more sources

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