muscles on the lateral and posterior aspects of the arm

... invasion of subjects’ privacy and the violation of confidentiality Invasions of privacy happen when research participants lose control of the types of personal information revealed about themselves ... development of their online personas, there should be consideration of whether these pseudonyms should be treated as real identities and hence, afforded the same types of confidentiality protection • ... science Over the course of one -and- a-half days, they fleshed out the relevant issues in online research and considered the role of IRBs This report and its action, research and education agenda...

Ngày tải lên: 29/03/2014, 20:20

... limiting for the biosynthetic reactions (central linear portion) kcat1 and kcat2 are the conversion rates of the FeIIO2 species to products in the Arg and NOHA reactions, respectively The ferric ... [66] The model predicts that there is always a Keq position for maximum electron flux through the enzyme On either side of this optimum, the electron flux drops off because either the formation rate ... steps in the nNOS and eNOS flavoproteins (dissociation and association of the 4-electron reduced FNR–FMN subunit complex, kon and koff in Fig 5) Remarkably, the results suggest that koff is the sole...

Ngày tải lên: 18/02/2014, 11:20

... the core of the monomer and runs anti-parallel to the same strand of a second monomer, allowing for the formation of the dimer The surface of interaction between monomers also involves portion ... negativelycharged region including several glutamate and aspartate residues confined to the portion of the molecule involving a-helix A, the nearby loop, the first and last turns of helices E and F, and the C-terminus ... run all contiguous The N-terminus of the monomer includes strand A, an a-helix and a long stretch, and the C-terminal portion includes two relatively long a-helices and a final b-strand, F, which...

Ngày tải lên: 06/03/2014, 00:21

... deletion, an exon and deletion, an intron inclusion, an intron inclusion, and partial deletion of exon and partial inclusion of intron 5, respectively (B) Nucleotide mutations found on the splice ... consensus sequence at intron and intron The upper part gives a comparison of the exon–intron boundary between exon and intron among the wSsLCE, HhLCE and SgLCE genes The consensus sequence of ... of the wSsLCE cDNAs cloned in the present study had one nucleotide deletion (73delG) located at the 5¢-end of exon (Fig 8) The region including the exon–intron boundary between intron and exon...

Ngày tải lên: 23/03/2014, 07:20

... all the organs of the animal and the bacterium The fact that the first three enzymes are present only in the trophosome raised the question of whether these enzymes belong to the bacterium Therefore, ... of the symbiosis between vestimentiferans and their bacterial endosymbiont raises the question of the transmission of the bacteria from one worm generation to the following one In some cases the ... involved in the assimilation of carbon and nitrogen Distribution of the enzymes of the arginine biosynthetic pathway in the different parts of Riftia pachyptila Concerning the arginine biosynthetic...

Ngày tải lên: 30/03/2014, 15:20

... destinations for interaction and innovation in the cancer biologics community For over a decade, the society has offered the Primer on Tumor Immunology and Biological Therapy of Cancer™ in conjunction ... responses DCs have functional plasticity at the level of the receptor the nature of the response of a given DC Balwit et al Journal of Translational Medicine 2011, 9:18 http://www.translational-medicine.com/content/9/1/18 ... other cancer vaccine studies that demonstrated a strong correlation between survival and the expression of T cell markers and chemokines within the tumors The results from these gene expression...

Ngày tải lên: 18/06/2014, 19:20

... (•OH) and ferric ions (Fe(III)) Fe(III) ions undergo reduction to Fe(II) mainly through the action of the oxidant H2O2 ensuring the continuation of the catalytic reaction The main reactions of the ... this process and the HO2- concentration is pH-dependent (Equation 21) (Andreozzi et al., 1999) As the decomposition of ozone leads to the formation of H2O2 (Equation 21), the addition of hydrogen ... value of its "band gap" energy resulting in the excitation of electrons from the valence band to the conduction band forming a hole (h+) in the valence band This hole promotes the oxidation of pollutants...

Ngày tải lên: 22/06/2014, 04:20

... were concentrated after the saponification of the deodorization distillate Fig Fractionation of squalene and phytosterols from unsaponifiable components of the deodorization distillate of RBO ... material, the characteristic smell of fish oil, and the large variation of the constituents Then, attention has shifted to squalene of plant origin, and the application of this type of squalene ... distillate of RBO” The content of deodorization distillate of RBO is 0.15-0.45% varied with its condition of distillation The deodorization 72 Scientific, Health and Social Aspects of the Food...

Ngày tải lên: 22/06/2014, 04:20

... sources of functional components In addition, the comparison of Fig with Fig indicates that the solvent fractionation of unsaponifiable components of the deodorization distillate is a practicable and ... liquefaction through the degradation of the solid phase The above enzymes are also employed in the production process of orange vinegar and agar and in the extraction and clarification of citrus ... conversion of starch into maltose, in confectioneries and in the manufacture of soft drinks, beer, jellies and ice cream; in the conversion of starch into glucose with applications in the soft-drinks...

Ngày tải lên: 22/06/2014, 04:20

... problems: on one hand, the technical unknowledge of the subject and on the other hand the exaggerated expectatives arisen, which show it as the solution for all the problems together with the rejection ... in their surface and the exposition of chlorides and sulfides The seafood industry is concerned with the economic losses caused by bad appearance of the containers and the loss of nutritional ... steel, with the consequent formation of galvanic cells, inside of the cans The presence of solder alloy used in the conventional container side seam is a further element in the formation of galvanic...

Ngày tải lên: 22/06/2014, 04:20

... variable concentration in the chemical composition In the two regions analyzed, where the principal pollutant was Cl- ion In the region of steel surface were observed different concentrations of sulfide, ... Health and Social Aspects of the Food Industry Conclusions Corrosion is the general cause of the destruction of most of engineering materials; this destructive force has always existed The development ... production is destroyed by corrosion The corrosion of metals is one of the greatest economic losses of modern civilization Steel used in the cannery industry for seafood suffer from corrosion The...

Ngày tải lên: 22/06/2014, 04:20

... Specific conditions of use The quantity of the food or food constituent and pattern of consumption must be specified together with possible warnings, restrictions on use and directions for use ... Register of nutrition and health claims made on food which includes the wordings of claims and the conditions applying to them, together with any restrictions Basically, the regulation distinguishes ... encourage excess consumption of vitamin B6 The effect of nutrition on bone health is well established The maximum attainment of peak bone mass achieved during growth and the rate of bone loss with...

Ngày tải lên: 22/06/2014, 04:20

... Opinion on the substantiation of health claims related to manganese and reduction of tiredness and fatigue (ID 312), contribution to normal formation of connective tissue (ID 404) and contribution ... rethinking the initial approach, based on the idea of outsourcing dedicated projects to organizations beyond the control of the SFIN organization There were good reasons for the reconsideration: there ... struggle the successful and quick application of results of the research and technological improvement together with innovation of products and services to forecast the needs of consumers are on the...

Ngày tải lên: 22/06/2014, 04:20

... Skane, directed at the concrete local development of on one side the small-scale food production and distribution, and on the other side the local culinary tourism From now on, the whole food business, ... composition of the starter, number of propagation steps, and fermentation time The impact of these parameters during continuous propagation of sourdough causes the selection of a characteristic microflora ... Status of the respondents 246 Scientific, Health and Social Aspects of the Food Industry According to the results, 84 of the respondents are married and remaining 38 of respondents are single The...

Ngày tải lên: 22/06/2014, 04:20

... preparation processes and the usual form of consumption The key points in the evaluation of functional foods would be the safety and efficacy, thereby avoiding misleading advertising to the consumer ... percentage of body fat) the effectiveness of consumption of functional foods designed against obesity However, there is still no consensus on the specific relevance and applicability of each of these ... Corsetti, A., Simonetti, M.S & Rossi, J (1996) The sourdough microflora Characterization of hetero- and homofermentative Lactic Acid Bacteria, yeasts and their interactions on the basis of the volatile...

Ngày tải lên: 22/06/2014, 04:20

... modification of starch, depends largely on the botanical or biological source of the starch,, reaction conditions (reactant concentration, reaction time, pH and the presence of catalyst), type of substituent, ... Health and Social Aspects of the Food Industry Doner, G., & Ege, A (2004) Evaluation of digestion procedures for the determination of iron and zinc in biscuits by flame atomic absorption spectrometry ... in the skin of “Gala” apples during maturation and the influence of foliar applications of nitrogen and magnesium Journal of the Science of Food and Agricultural, 76, 63–71 Sànchez-Alonso, I.,...

Ngày tải lên: 22/06/2014, 04:20

... 2001) The theory of “terroir” is defined by the variety of the grape, orientation and topography of the vineyard, elevation, type and chemistry of soil, the climate and seasonal conditions under ... another large group of compounds synthesizes in grape and are divided in four subclasses The class name depends on the base of the oxidation state of the pyran ring: the flavonols, the flavanonols ... Marlborough, and Walla Walla just to name a few Sensory properties like the taste of a wine depends on the grape species and the blend, and furthermore on the ground and climatic conditions (terroir)...

Ngày tải lên: 22/06/2014, 04:20

... will then go to the stage of definition and testing of its concept The concept of a product can be defined as the expected benefits to meet the needs and expectations of consumers The concept ... diffusion of the extraction fluid into the matrix; partitioning of solutes from the sample matrix into the extraction fluid and chromatographic elution of the solutes out of the extraction cell to the ... When the consumer does not directly express their needs, the imagination of scenes, or occasions of consumption, facilitates the description of the item required To meet the needs of the target...

Ngày tải lên: 22/06/2014, 04:20

... statistically significant Results 3.1 Purification and fractionation In the first stage of purification and fractionation, the method of ion exchange chromatography on DEAE cellulose column was used to separate ... with a degree of branching (DB) of 0.2 Discussion Fig Identification of the anomeric configuration of CPSN Fr II and standard polymers Visualization of ␤-linked polysaccharides using the Fungi-Fluor ... of congo red is induced by the presence of polysaccharides and can thus be used to provide conformational information The absorption maximum of dextran, which has a random coil conformation,...

Ngày tải lên: 28/06/2014, 11:20