منابع مشابه
GRAM NEGATIVE BACILLI IN BURNS
In a period of nine months, 225 strains of Gram-negative bacilli isolated from burns were identified by a variety of tests in two burn centers in Tehran. The most common species were Pseudomonas aeruginosa, Pseudomonas fluorescens, Escherichia coli, Enterobacter agglomerans, Enterobacter cloacae and Klebsiella pneumoniae. Many strains of acinetobacter spp, providencia spp, proteus spp, ser...
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Replacement with the cheaper animal fats or vegetable oils is conventional in milk through direct incorporation or homogenization of skimmed milk with less expensive foreign fats. The main objective of the present study was to evaluate the capability of a simple, fast, and reliable method for the detection of added palm oil in butter. The butter samples were mixed with palm oil (0.5-50 wt%) fol...
متن کاملPhysicochemical Analysis of Margarine, Butter and Butter Oil Samples of Iran’s Markets
Butter, margarine and butter oil are three products which consume daily by Iranian’scommunity. Detection of type and existence of synthetic antioxidants (SAs) quantities in the margarine, butter and butter oil samples is so important in point of view of the safety. For this purpose, peroxide value (PV), oxidative stability (OS), iodine value (IV), fatty acid analysis (FA), type and amount of SA...
متن کاملButter, corn oil and fibrinolysis in rats.
CONSIDERABLE evidence has accumulated suggesting that 2 factors are involved in coronary thrombosis in man: (1) a local factor (usually atherosclerosis) ; and (2) a hematologic factor (procoagulative, antifibrinolytic, or both)." Data obtained from this and other laboratories during the past several years indicate that the ingestion of certain fatty substances might be involved in both the loca...
متن کاملCrystal Morphology of Cocoa Butter
Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...
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ژورنال
عنوان ژورنال: Nature
سال: 1893
ISSN: 0028-0836,1476-4687
DOI: 10.1038/047283a0