BIOCHEMISTRY: Quick-Drying Foam
نویسندگان
چکیده
منابع مشابه
Quick-drying sterile cabinet for culture plates.
Chang, C. N., and Thompson, C. R. (1964). Microchem. J., 8, 407. Hall, R. J. (1960). Analyst, 85, 560. (1963). Ibid., 88, 76. Johnson, C. A., and Leonard, M. A. (1961). Ibid., 86, 101. Krebs, H. A., and Henseleit, K. (1932). Hoppe-Seylers Z. physiol. Chem., 210, 33. Singer, L., and Armstrong, W. D. (1959). Analyt. Chem., 31, 105. (1965). Anal. Biochem., 10, 495. (1967). Nature (Lond.), 214, 116...
متن کاملA Quick Look at Biochemistry: Lipid Metabolism
Lipids are a group of naturally occurring compounds and hydrophobic or amphiphilic molecules that form structures such as vesicles, liposomes or membranes in an aqueous environment. They are a large and diverse group of organic macromolecules; hence, it is always difficult for scientists to provide a specific definition for the word “lipid”. Therefore, due to the absence of a widely-accepted de...
متن کاملVacuum Foam Drying: An Alternative to Lyophilization for Biomolecule Preservation
Vacuum foam drying is evaluated as an alternative for lyophilization for enhanced process and storage stability of bovine serum albumin. The protein protective efficiency of different stabilizers was compared in vacuum foam drying and lyophilization. Sucrose mixtures produced better foam characters than mannitol. Unlike calcium lactate, incorporation of polyvinyl pyrrolidone to sucrose synergis...
متن کاملInfrared Drying as a Quick Preparation Method for Dried Tangerine Peel
To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from...
متن کاملProduction of Green Banana Powder Using Foam-Mat Drying Method: Effects of Ovalbumin Concentration on Drying Kinetics and Physicochemical Properties of the Product
Background and Objectives: Drying, one of the traditional food preservation technique, is a complex process defined as a simultaneous heat and mass transfer steps under transient conditions, which leads to significant changes in physicochemical properties of the foodstuffs. The objective of the present study was to assess effects of ovalbumin concentration (as a foaming agent) at three levels o...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Science
سال: 2005
ISSN: 0036-8075,1095-9203
DOI: 10.1126/science.307.5706.19a