نتایج جستجو برای: conjugated diene value

تعداد نتایج: 762715  

Journal: :The British journal of ophthalmology 1997
S Hayashi S Ishimoto G S Wu W R Wee N A Rao P J McDonnell

AIMS/BACKGROUND To evaluate the extent of oxygen radical damage in the cornea after excimer laser ablation. METHODS The 193 nm argon fluoride excimer laser was programmed for an average fluence of 150 mJ/cm2, with a firing rate of 5 Hz and an ablation zone diameter of 6 mm. Phototherapeutic keratectomy was performed to remove 30 microns of epithelium and 50 microns of stroma from the corneas ...

2013
Christine M. Seppanen Hyejung Cho A. Saari Csallany

This study was conducted to determine the effects of a low polyunsaturated fatty acid (PUFA) 21 diet versus a highPUFA diet on lipid peroxidation and on low density and very low density lipoprotein (LDL + VLDL) oxidation in vivo. Rats were fed 10% beef tallow (BT) or 10% soybean oil (SO) diet for 21 weeks. Lipid peroxidation was measured by assessing urinary 24 excretions of secondary lipid per...

2016
Ewa Skała Patrícia Rijo Catarina Garcia Przemysław Sitarek Danuta Kalemba Monika Toma Janusz Szemraj Dariusz Pytel Halina Wysokińska Tomasz Śliwiński

The essential oils were isolated by hydrodistillation from the hairy roots (HR) and roots of soil-grown plants (SGR) of Rhaponticum carthamoides and were analyzed by GC-MS method. In the both essential oils 62 compounds were identified. The root essential oils showed the differences in the qualitative and quantitative composition. The sesquiterpene hydrocarbons (55-62%) dominated in both essent...

2012
Guo-Qiang Song Pei-Pei Yu Xian-Feng Huang

In the title compound, C(17)H(23)NO(4)S, the penta-diene group adopts a planar conformation, with an r.m.s. deviation of 0.0410 (14) Å. The phenyl ring makes a dihedral angle of 85.73 (11)° with the penta-diene group, while the penta-diene group makes dihedral angles of 11.38 (11) and 14.08 (10)°, respectively, with the amino and ester groups. In the crystal, molecules are linked via pairs of C...

Journal: :Kobunshi 1980

2009
E. Abd El-MonEIM J. doStáloVá J. Pokorný M. dolEžAl

The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W) and conventional heating (200°C). Oils were heated in a microwave oven and in a conventional oven for 0, 3, 6, 9, 12, 15, 20, 25, and 30 minutes. The evaluated parameters were peroxide value, cont...

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