icrotubule plus ends may control sites of cell polarity and cytokinesis in both animal and yeast cells, but the mechanisms behind this have remained obscure. have detected a protein complex in Schizosaccharomyces pombe that links the actin-and microtubule-based cytoskeletal systems. Its existence also suggests that microtubule plus ends polarize cells by targeting cell-polarity factors to the c...

Abstract This work is aimed at exploring the recovery of heavy metals from fine fraction solid waste incineration bottom ash. For this study, wet-discharged ash fine-fraction samples full-scale treatment plants in Germany and Sweden were analyzed. The potential for metal compounds was investigated through wet density-separation with a shaking table. feed materials processed without any pre-trea...

The extraction of nickel (Ni) from sulfide resources commences with flotation to produce a concentrate which is then smelted nickel-enriched phase called matte, and further refined pure Ni products as well by-products, such cobalt (Co), copper (Cu) precious metals. However, the traditional smelting-matte refining process, whilst technologically robust, capital intensive suffers several environm...

This article investigates the effect of material size on efficiency flotation concentration gold-copperarsenic ores Taror deposit (Republic Tajikistan) and studies dependence gold recovery duration process with purpose developing an alternative technological scheme for processing this ore type. According to X-ray phase analysis, samples consist rock-forming minerals by 92%. Ore mineralization i...

The lead–zinc ore is a typical low-grade complex polymetallic sulphide ore. Its mineralogy characterized by high content of cryptocrystalline graphite, low lead, zinc, and copper, fine grain size. However, the aggregation size sulfide mineral aggregations coarse, symbiotic relationship relatively simple. Conventional process treatment requires grinding into monomer dissociations followed prefer...

Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest wate...