𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of growth phase on the fatty acid composition ofThermusspp.

✍ Scribed by Katrina M. Nordström


Publisher
Springer
Year
1992
Tongue
English
Weight
309 KB
Volume
158
Category
Article
ISSN
0302-8933

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


Effect of growth temperature on the fatt
✍ Merja Suutari; Simo Laakso 📂 Article 📅 1993 🏛 Springer 🌐 English ⚖ 469 KB

In Mycobacterium phlei, fatty acid unsaturation increased with decreasing temperature. The 10-hexadecenoic acid content increased as the temperature was reduced from 35 degrees C to 26-20 degrees C. At lower temperatures tuberculostearic acid decreased while oleic and linoleic acids increased, the l

Effect of growth temperature and media c
✍ R. L. Bezbaruah; K. R. Pillai; B. K. Gogoi; J. N. Baruah 📂 Article 📅 1988 🏛 Springer Netherlands 🌐 English ⚖ 435 KB

The influence of growth temperature, media composition and cell age on the chemical composition of Bacillus stearothermophilus strain AN 002 has been determined. The total cellular protein decreased and the free amino acid content increased with growth temperature, in both exponential and stationary

Effect of exogenous fatty acids on growt
✍ Esfahani, Mojtaba ;Kucirka, Elise M. ;Timmons, Frank X. ;Tyagi, Somdev ;Lord, Ar 📂 Article 📅 1981 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 559 KB

## Abstract The growth response of a double‐mutant fatty acid auxotroph of yeast Saccharomyces cerevisiae to exogenous saturated fatty acids of a homologous series from 12:0 to 16:0, each supplied with oleate, linoleate, linolenate, or __cis__‐Δ^11^‐ eicosenoate, cannot be explained in terms of the

The effect of fatty acid composition on
✍ Oliver Falk; Roland Meyer-Pittroff 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 364 KB 👁 1 views

## Abstract Concerning their environmental impact, native based fuels and lubricants show immense potential. In fact, these products are highly exposed to oxidative processes during storage or application [1, 2]. One way to raise oxidative stabilities is the addition of synthetic antioxidants. Anot

Effect of Cooking on the Fatty Acid Comp
✍ S.K. Duckett; D.G. Wagner 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 78 KB

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the p