Results 51 to 60 of about 5,241,192 (308)
Elevated tank due to earthquake even [PDF]
, 2017 Elevated reservoirs are mainly used for storing of variety water. During earthquake activity the fluid exerts impulsive and convective (sloshing) effects on the walls and bottom of tank.
Kotrasová, Kamila
core +2 more sources
FEBS Letters, EarlyView.Enteropathogenic E. coli (EPEC) infects the human intestinal epithelium, resulting in severe illness and diarrhoea. In this study, we compared the infection of cancer‐derived cell lines with human organoid‐derived models of the small intestine. We observed a delayed in attachment, inflammation and cell death on primary cells, indicating that host ...
Mastura Neyazi +5 more
wiley +1 more source
Jackfruit as an Object of Drying: A Hygroscopic Study [PDF]
Техника и технология пищевых производств, 2019 Statics of drying is based on the laws of interaction between the gas medium and the dehydration facility, which seek a thermodynamically equilibrium state. Jackfruit is a wet thermolabile material.
Nguyen T.S. +3 more
doaj +1 more source
Water quality and recreational use of public waterways. ESRI Research Bulletin 2017/06 [PDF]
, 2017 Approximately half of the adult population participate in some form of water-based activity every year, across activities such as angling, boating, swimming, and water sports.
Breen, Benjamin +2 more
core
FEBS Letters, EarlyView.This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva +5 more
wiley +1 more source
Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products
Техника и технология пищевых производствConfectionary products must retain their freshness during the entire shelf-life period, and this quality should be considered at the stage of formulation design. As a result, moisture binding capacity of food products is an important research area.
Vladimir M. Arapov +6 more
doaj +1 more source
Frontiers in Microbiology, 2020 Microorganisms living in sub-zero environments can benefit from the presence of dissolved salts, as they significantly increase the temperature range of liquid water by lowering the freezing point.
Annemiek C. Waajen +7 more
doaj +1 more source
FEBS Letters, EarlyView.The Ile181Asn variant of human UDP‐xylose synthase (hUXS1), associated with a short‐stature genetic syndrome, has previously been reported as inactive. Our findings demonstrate that Ile181Asn‐hUXS1 retains catalytic activity similar to the wild‐type but exhibits reduced stability, a looser oligomeric state, and an increased tendency to precipitate ...
Tuo Li +2 more
wiley +1 more source
Foods, 2019 Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free ...
Przemysław Łukasz Kowalczewski +6 more
doaj +1 more source
Water production rates and activity of interstellar comet 2I/Borisov
, 2020 We observed the interstellar comet 2I/Borisov using the Neil Gehrels-Swift Observatory's Ultraviolet/Optical Telescope. We obtained images of the OH gas and dust surrounding the nucleus at six epochs spaced before and after perihelion (-2.56 AU to 2.54 ...
Bannister, Michele T. +3 more
core +1 more source