The Physicochemical characteristics of several kinds of toothpaste and natural powder samples and their antibacterial activity against Viridans streptococci bacteria have been studied in vitro. The Physicochemical analysis such as pH, conductivity, and moisture and fluoride concentration of the toothpaste and natural powder along with X-Ray Diffraction made in the consideration to indicating th...

Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, sucrose and maltodextrin and heating time on physicochemical characteristics of EWP as a whole were studied. Investigation of Heat Coagulation Time (HCT), solubility, turbidity and protein secondary structure of h...

We find that the degree of impairment of protein function by missense variants is predictable by comparative sequence analysis alone. The applicable range of impairment is not confined to binary predictions that distinguish normal from deleterious variants, but extends continuously from mild to severe effects. The accuracy of predictions is strongly dependent on sequence variation and is highes...

The spatial distribution and diversity of metal-reducing bacterial assemblages belonging to Geobacteraceae were studied in groundwaters with different physicochemical characteristics by means of terminal-restriction fragment length polymorphism (T-RFLP) molecular fingerprinting, as applied to the 16S rRNA gene. The physicochemical conditions of these environments were unfavorable to support act...

Production and Physicochemical Characteristics.................................. 368 Rabbits.................................................................. 368 Guinea pigs............................................................... 369 Mice................................................................... 369 Rats................................................................... 370 Pou...

Background: “Chouriço Vinha d’Alhos” is a traditional fermented dry meat sausage from North of Portugal. The aim of this work was to evaluate the effects of a fresh and a lyophilized bioprotective Lactobacillus plantarum ST153Ch culture, on an industrial scale, on the physicochemical, microbiological, and sensorial characteristics of “Chouriço Vinha d’Alhos”. Methods: “Chouriço Vinha d’Alhos” ...

Shampoos are products which remove surface grease and dirt from the hair shaft and scalp. The cleansing or detergent action of a shampoo is a primary function. However, the foaming characteristic of a shampoo has an important role in its acceptability. Often alkanolamides are used for the formation of a stable foam; but because of producing nitrosamines, they are potentially carcinogenic compou...