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Microbial Degradation of the Natural Rubber in Tire Tread Compound by a Strain ofNocardia

✍ Scribed by Akio Tsuchii; Yutaka Tokiwa


Publisher
Springer US
Year
2006
Tongue
English
Weight
347 KB
Volume
14
Category
Article
ISSN
1572-8900

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Safrole was determined using gas-liquid chromatography in some common spices as star anise, cumin, black pepper and ginger. Safrole concentration in these spices was 9 325, 3 432, 955 and 500 mg \* kg-', respectively. Black pepper was chosen to use in the following experiments. Using Ames-test with