Results 221 to 230 of about 1,915,802 (275)

Nonvolatile, semivolatile, or volatile: Redefining volatile for volatile organic compounds

Journal of the Air & Waste Management Association, 2014
Although widely used in air quality regulatory frameworks, the term "volatile organic compound" (VOC) is poorly defined. Numerous standardized tests are currently used in regulations to determine VOC content (and thus volatility), but in many cases the tests do not agree with each other, nor do they always accurately represent actual evaporation rates ...
Uyên-Uyén T, Võ, Michael P, Morris
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Biofiltration of volatile organic compounds

Applied Microbiology and Biotechnology, 2005
The removal of volatile organic compounds (VOCs) from contaminated airstreams has become a major air pollution concern. Improvement of the biofiltration process commonly used for the removal of odorous compounds has led to a better control of key parameters, enabling the application of biofiltration to be extended also to the removal of VOCs. Moreover,
Luc, Malhautier, Nadia, Khammar, Sandrine, Bayle, Jean-Louis, Fanlo   +3 more
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Volatile compounds in health and disease

Current Opinion in Clinical Nutrition and Metabolic Care, 2011
To summarize the recent progress made in noninvasive monitoring of volatile compounds in exhaled breath and above biological liquids, as they are becoming increasingly important in assessing the nutritional and clinical status and beginning to provide support to conventional clinical diagnostics and therapy.
Patrik, Španěl, David, Smith
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Microbial Volatile Organic Compounds

Critical Reviews in Toxicology, 2009
Microbial volatile organic compounds (MVOCs) are a variety of compounds formed in the metabolism of fungi and bacteria. Of more than 200 compounds identified as MVOCs in laboratory experiments, none can be regarded as exclusively of microbial origin or as specific for certain microbial species. Thus, the recognition of microbially contaminated areas by
Anne, Korpi, Jill, Järnberg, Anna-Liisa, Pasanen   +2 more
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Volatile Organic Compounds and Microorganisms

CRC Critical Reviews in Microbiology, 1976
(1976). Volatile Organic Compounds and Microorganisms. CRC Critical Reviews in Microbiology: Vol. 4, No. 4, pp. 333-382.
Guenther Stotzky, Susan Schenck, George C. Papavizas   +2 more
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Microbial sensors for volatile compounds

Biochimie, 1980
A microbial sensor consisting of immobilized microorganisms, a gas permeable membrane, and an oxygen electrode was prepared for the continuous determination of methyl alcohol. Immobilized methyl alcohol utilizing bacteria was employed for the sensor. The response time of the sensor was within 10 min by the steady-state method. A linear relationship was
I, Karube, S, Suzuki, T, Okada, M, Hikuma   +3 more
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Volatile Compounds in Strawberry Jam: Influence of Cooking on Volatiles

Journal of Food Science, 1991
ABSTRACT Volatile constituents of strawberry jam were identified and their olfactive impact estimated by HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of sugar, but were closely related to design of the cooker and to the pressure used.
Lesschaeve, Isabelle, Langlois, D., Etiévant, Patrick   +2 more
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Volatile Sulphur Compounds in UHT Milk

Critical Reviews in Food Science and Nutrition, 2008
Several volatile sulphur compounds have been detected in raw and processed milk. These are hydrogen sulphide, methanethiol, carbonyl sulphide, dimethyl sulphide, carbon disulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl sulphoxide, and dimethyl sulphone.
Al-Attabi, Z., D'Arcy, B.R., Deeth, H.C.
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Fungal volatile organic compounds

Current Biology
Volatile organic compounds (VOCs) are carbon-based, low molecular weight compounds that easily enter the gaseous state due to their low boiling point and high vapor pressure. Biogenic VOCs are those metabolites made by or associated with living systems.
Joan W, Bennett, Geromy G, Moore
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Plant Volatile Compounds in Growth

2017
Plants synthesise volatile organic compounds (VOCs) in various tissues against stresses regarding herbivores, plant viruses, pathogens, temperature, humidity, light ozone, food usability, etc., and for physiologic processes such as plant development, seed formation and germination, pollination and fruit ripening.
Altindal D., Altindal N.
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