𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The effect of nutrients and precursors on the fatty acid composition of two thermophilic bacteria

✍ Scribed by Weerkamp, A. ;Heinen, W.


Publisher
Springer-Verlag
Year
1972
Weight
583 KB
Volume
81
Category
Article
ISSN
0003-9276

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


The effect of fatty acid composition on
✍ Oliver Falk; Roland Meyer-Pittroff πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 364 KB πŸ‘ 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 growth temperature and media c
✍ R. L. Bezbaruah; K. R. Pillai; B. K. Gogoi; J. N. Baruah πŸ“‚ Article πŸ“… 1988 πŸ› Springer Netherlands 🌐 English βš– 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 Cooking on the Fatty Acid Comp
✍ S.K. Duckett; D.G. Wagner πŸ“‚ Article πŸ“… 1998 πŸ› Elsevier Science 🌐 English βš– 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

Effect of growth temperature on the fatt
✍ Merja Suutari; Simo Laakso πŸ“‚ Article πŸ“… 1993 πŸ› Springer 🌐 English βš– 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 essential fatty acid deficienc
✍ S. Q. Alam; M. Henderson; B. S. Alam πŸ“‚ Article πŸ“… 1994 πŸ› Springer 🌐 English βš– 376 KB

The fatty acid composition of total lipids and total phospholipids of maxillae and mandibles of rats fed an essential fatty acid-deficient (EFAD), marginally FAD (MEFAD), and a control diet was determined. Patterns typical of an EFA deficiency such as a decrease in the levels of linoleic acid and ar