نتایج جستجو برای: 2005 after determining freeze temporal
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Twentieth-century researcher Ernest John Christopher Polge studied the reproductive processes of livestock and determined a method to successfully freeze, thaw, and utilize viable [4] sperm [5] cells to produce offspring in animals. In 1949, Polge identified glycerol as a cryoprotectant, or a medium that enables cells to freeze without damaging their cellular components or functions. Several ye...
We assessed the damage to onion tissue due to freeze-thawing as the water permeability determined by using PFG-NMR and light microscopy. The water diffusion in fresh onion tissue was restricted due to cellular barriers, and the estimated water permeability was 6.99 x 10(-6)m/s. The water diffusion became considerably less restricted after freeze-thawing; the convergent value for the restricted ...
Due to the increasing user expectation on watching experience, moving web high quality video streaming content from the small screen in mobile devices to the larger TV screen has become popular. It is crucial to develop video quality metrics to measure the quality change for various devices or network conditions. In this paper, we propose an automated scoring system to quantify user satisfactio...
Subcellular Localization of Glycosphingolipid by Immuno-Electronmicroscopy after Freeze-Substitution
BACKGROUND Best practice when performing culture-independent microbiological analysis of sputum samples involves their rapid freezing and storage at -80°C. However, accessing biobanked collections can mean that material has been passed through repeated freeze-thaw cycles. The aim of this study was to determine the impact of these cycles on microbial community profiles. METHODS Sputum was coll...
The soil column samples were collected for indoor simulated freeze-thaw experiments to monitor the hydrothermal dynamics and measure basic physicochemical properties research effects of on process peat bog its relationship with properties. results indicate that in initial phase freezing-thawing, water content decreases temperature changes, respectively. Unfrozen stable freezing period sharply. ...
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