Results 71 to 80 of about 10,817,332 (342)
The Water Content of Cumuliform Cloud [PDF]
Tellus, 1955 Measurements have been made of liquid water content throughout many cumuliform clouds. The amount of water present at any level was always less than the adiabatic value, and the ratio of these two quantities decreased with height above cloud base. This ratio was found to be independent of the horizontal extent of the cloud except in the case of very ...
openaire +3 more sources
FEBS Letters, EarlyView.UDP‐glucuronic acid 4‐epimerase (UGAepi) catalyzes NAD+‐dependent interconversion of UDP‐glucuronic acid (UDP‐GlcA) and UDP‐galacturonic acid (UDP‐GalA) via C4‐oxidation, 4‐keto‐intermediate rotation, and C4‐reduction. Here, Borg et al. examined the role of the substrate's carboxylate group in the enzymic mechanism by analyzing NADH‐dependent reduction
Annika J. E. Borg +2 more
wiley +1 more source
Pulmonary Water Content in Critical Illness [PDF]
Anaesthesia and Intensive Care, 1976 Pulmonary extravascular water content was measured using a double indicator technique and results compared with chest radiography. It is concluded that careful chest radiography is an effective and simple technique for assessing the pulmonary extravascular water content.
Morton A +7 more
openaire +4 more sources
Monitoring leaf water content with THz and sub-THz waves
Plant Methods, 2015 Terahertz technology is still an evolving research field that attracts scientists with very different backgrounds working on a wide range of subjects. In the past two decades, it has been demonstrated that terahertz technology can provide a non-invasive ...
R. Gente, M. Koch
semanticscholar +1 more source
FEBS Letters, EarlyView.To explore the impact of the overexpression of the multidrug‐transporter P‐glycoprotein (ABCB1) on membrane fluidity, we compared the transversal gradient of mobility and microviscosity in plasma membranes of drug‐sensitive Chinese hamster ovary cells (AuxB1) and their multidrug‐resistant derivatives (B30) using the fluorescent n‐(9‐anthroyloxy) fatty ...
Roger Busche +2 more
wiley +1 more source
Physical characterization of Arabica ground coffee with different roasting degrees
Anais da Academia Brasileira de Ciências, 2019 : Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined.
EMINE NAKILCIOĞLU-TAŞ, SEMIH ÖTLEŞ
doaj +1 more source
Disruption of SETD3‐mediated histidine‐73 methylation by the BWCFF‐associated β‐actin G74S mutation
FEBS Letters, EarlyView.The β‐actin G74S mutation causes altered interaction of actin with SETD3, reducing histidine‐73 methylation efficiency and forming two distinct actin variants. The variable ratio of these variants across cell types and developmental stages contributes to tissue‐specific phenotypical changes. This imbalance may impair actin dynamics and mechanosensitive
Anja Marquardt +8 more
wiley +1 more source
Fragmentation of colliding planetesimals with water content [PDF]
Proceedings of the International Astronomical Union, 2014 AbstractWe investigate the outcome of collisions of Ceres-sized planetesimals composed of a rocky core and a shell of water ice. These collisions are not only relevant for explaining the formation of planetary embryos in early planetary systems, but also provide insight into the formation of asteroid families and possible water transport via colliding ...
Roland Speith +3 more
openaire +3 more sources
Purification tags markedly affect self‐aggregation of CPEB3
FEBS Letters, EarlyView.Although recombinant proteins are used to study protein aggregation in vitro, uncleaved tags can interfere with accurate interpretation. Our findings demonstrate that His₆‐GFP and His₁₂ tags significantly affect liquid droplet and amyloid fibril formation in the intrinsically disordered region (IDR) of mouse cytoplasmic polyadenylation element‐binding ...
Harunobu Saito +6 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2011 Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process ...
Jamaluddin1)* +3 more
doaj