SBA-15 grafted with N-(4-(trimethylsilyl) butyl)-9H-fluorene-9-amine was synthesized by a simplestrategy and applied to removal of Acid Red 33 and Acid Black 194 from aqueous solutions. SBA-15 was synthesized and Functionalized according to procedure in the literature. Fluorenefunctionalized SBA-15 was showed the BET surface area 200 m2g-1 and pore diameter 4.2 nm,based on adsorption-desorption...

The relationship between meat consumption and breast cancer has been the focus of several epidemiological investigations, yet there has been no clear scientific consensus as to whether red or processed meat intake increases the risk of breast cancer. We conducted a comprehensive meta-analysis incorporating data from several recently published prospective studies of red or processed meat intake ...

Sensitivity of tomato fruits to chilling injury limits its storage and marketability. This study investigated the effect of hot water treatment (HWT) on reducing the consequences of chilling injury (CI) with respect to quality attributes of tomatoes during storage. Tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°C for 15 min; and stored a...

BACKGROUND: Humic acid is a natural polymeric composition which is produced as a result of decaying organic matters in soil, peat and lignin to increase crop product. OBJECTIVES: Assessment the effect of different irrigation regime and humic acid on red bean production and correlation coefficient between measured traits. METHODS: Cu...

This study presented a mini review on folic acid deficiency and recommendations for its supplementation in thalassemia intermedia (TI). TI is a clinical condition which lies between thalassemia major and thalassemia minor. Although TI patients may not need regular blood transfusion, precise diagnosis and management are critical for the prevention of clinical complications and quality of life im...

sensitivity of tomato fruits to chilling injury limits its storage and marketability. this study investigated the effect of hot water treatment (hwt) on reducing the consequences of chilling injury (ci) with respect to quality attributes of tomatoes during storage. tomatoes were harvested at three ripening stages: mature green, pink, and red; dipped in hot water at 45°c for 15 min; and stored a...