نتایج جستجو برای: whites
تعداد نتایج: 8437 فیلتر نتایج به سال:
Sarooj is one of the oldest materials consumed in Iran and countries that have a history of strong architecture; a detailed history since the beginning of the use of this mortar is not available but in many ancient constructions can be found using the Sarooj . One of the most important properties of Sarooj is low permeability of this mortar.In this research Sarooj mortar mix was collected in a...
Early childhood education is absent from the legal regulations, so that there an advance in free of racism, prejudice and discrimination. It known racism a problem permeates Brazilian society, being present mainly school environment. With enslavement Africans, several myths about supposed inferiority blacks relation to whites emerged as way show they were still are below whites. "Being white wa...
a comparison of various health statistics among sweden, the united states of america, and united kingdom reveals that the u.s. is in an inferior situation. this is traced to those acute and communicable diseases which could very easily be prevented. however medical care services require money and this money due to the nature of health care system in the u.s. has to come from the patients. while...
Adverse outcomes associated with atrial fibrillation (AF) in Asians have not yet been fully elucidated, although reported event rates from Asia appear higher than non-Asians. In a patient-level comparative analysis of two national cohort data, we evaluated the race-specific associations AF stroke and mortality. The Korean National Health Insurance Service-Health Screening UK Biobank are prospec...
Chicken egg white is a perfect source of proteins, lipids, minerals and vitamins. Proteins in eggs are distributed among the egg white (EW) and the yolk. EW consists of water (88%), protein (11%) and trace amounts (1%) of carbohydrates, lipids and ash (Kovacs-Nolan et al., 2005). These proteins are recognized by their functional properties such as nutrition (Abeyrathne et al., 2013; Ko & Ahn, 2...
PURPOSE The present study was performed to determine the factor, either duration or the temperature of heat treatment, exerting maximal and significant influence on the composition and allergenicity of egg white (EW) proteins. METHODS Raw EW and 4 kinds of heated EW (fried EW, boiled EW for 10 minutes, boiled EW for 30 minutes, and baked EW for 20 minutes at 170℃) were prepared, and subsequen...
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