نتایج جستجو برای: colorimetric characteristics
تعداد نتایج: 670206 فیلتر نتایج به سال:
Colorimetric temperature sensors are prepared from photo-crosslinkable polymers by sequentially spin-coating and crosslinking alternating layers of poly(N-isopropylacrylamide) and poly(para-methyl styrene). Layer thicknesses and copolymer chemistries are chosen to provide robust colorimetric temperature sensors that cover nearly the full visible spectrum.
Dates represent a very important energy source that contains wide range of functional, nutritional, bioactive, and aromatic components. characteristics have been widely studied but none has conducted on the pre-harvest factors responsible for quality variation. The aim this study is to evaluate effect practices physical colorimetric characteristics. analyses were twelve samples ‘Aziza Bouzid’ c...
We presented the colorimetric and electrochemical methods for determination of the dipeptidyl peptidase-IV (DPP-IV) activity and screening of its inhibitor using gold nanoparticle (AuNP) as the probe. In the colorimetric assay, the substrate peptide with a sequence of Arg-Pro-Arg induced the aggregation and color change of AuNPs, whereas cleavage of the peptide by DPP-IV prevented the aggregati...
AIMS To validate a method of assessment of low hepatic iron concentration based on a biochemical colorimetric assay plus histological scoring. METHODS The within-day and day to day precision of the iron colorimetric assay was determined on frozen rat liver. The coefficient of variation (CV) of iron measurement in two separate samples from the same liver was determined for 21 deparaffinised hu...
The popular colorimetric assay for urinary 5-hydroxyindole-3-acetic acid based on the reaction with 1-nitroso-2-naphthol has been criticized for lack of specificity. Goldenberg (Clin. Chem. 19: 38-44, 1973) proposed a modification of this method, in which 2-mercaptoethanol is used to discharge unwanted chromophores. We compared results by both the unmodified and modified colorimetric methods wi...
The colorimetric and spectral characteristics of meat their changes during the period storage were researched. It was shown that methods analysis can potentially be used to assess properties its in order define degree autolytic which occur along with histological-structural proteomic changes. work studies quality on base an array parameters a correlation between them. Considerable attention is ...
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