نتایج جستجو برای: malic
تعداد نتایج: 2561 فیلتر نتایج به سال:
Enzymes in the historically normal liver of hosts of mammary carcinomas were examined for their responsiveness to endocrine and dietary modulations. Treatments with the developmental stimuli of alanine aminotransferase (glucocorticoids) and of pyruvate kinase (thyroid hormone) which had no effect in control adult rats raised the levels of these enzymes in the tumor-bearing rats. The latter also...
ELD, ELT/B1, Krebs II, and Sarcoma 180 ascites tumor cells were examined for the mitochondria! malic enzymes. The nicotinamide adenine dinucleotide (phosphate) [NAD(P) ]-dependent malic enzyme was present in all mitochondria! fractions at activities that ranged from 21 to 27 nmol reduced nicotinamide adenine dinucleotide formed per min per mg mitochondria! protein. As judged by kinetic properti...
Leaves of Kalancho#pinnata were exposed in the dark to air (allowing the fixation of C02 into malic acid) or 2% 02,0% CO2 (preventing malic acid accumulation). They were then exposed to bright light in the presence or absence of external CO2 and light dependent inhibition of photosynthetic properties assessed by changes in 77 K fluorescence from photosystem II (PSII), light response curves and ...
The objectives of this study were to determinethe interactions between two hepatic enzymes and some minerals in the liver of broiler chickens. The study was performed with male and female from 1 to 56 days of age of broiler chickens. Malic acid was added to the water and offered to chickens freely from the start to the end of the experiment with constant concentration. The treatments consisted ...
Four cultivars of olive, Kalamata, Marri, Zard and Fishmi were obtained from Roodbar town and treated with two methods, natural and controlled fermentation with Lactobacillus plantarum as a starter culture at 25°C for 100 days. HPLC analysis experiments were conducted during the whole study period. A higher level (1.08% w/w) of total acidity was produced in Fishmi cultivar especially in the nat...
Four cultivars of olive, Kalamata, Marri, Zard and Fishmi were obtained from Roodbar town and treated with two methods, natural and controlled fermentation with Lactobacillus plantarum as a starter culture at 25°C for 100 days. HPLC analysis experiments were conducted during the whole study period. A higher level (1.08% w/w) of total acidity was produced in Fishmi cultivar especially in the nat...
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