Chemical Composition of Food. (Part 1)

Mycoplasma agalactiae 1- Chemical Composition of M. Agalactiae

Chemical food composition: implications for atherosclerosis prevention.

OBJECTIVE To compare the fatty acid and cholesterol content in food acquired in Brazil with the composition found in the most frequently used reference tables in the country. METHODS The fatty acid and cholesterol content in 41 food items frequently used in our country and the various directions to prepare them were reviewed by using specific methodology and the information was compared to th...

Composition as Identity: Part 1

Many of us think that ordinary objects – such as tables and chairs – exist. We also think that ordinary objects have parts: my chair has a seat and some legs as parts, for example. But once we are committed to the (seemingly innocuous) thesis that ordinary objects are composed of parts, we then open ourselves up to a whole host of philosophical problems, most of which center on what exactly the...

Overview of Reverse Osmosis for Chemical Engineers Part 1, Fundamentals of Membrane Mass Transfer

Reverse osmosis (RO). has become a standard unit operation in Chemical Engineering. This separation process can be used for a wide variety of applications including: desalination of sea water, treatment of industrial wastes, concentration of food products, and recovery of value materials from solution mixtures. In order to best utilize RO it is necessary to have a fundamental understanding of t...

Chemical Composition and Antibacterial Effect of Medicinal Plants against Some Food-Borne Pathogen

Background: Pulicaria gnaphalodes, Ducrosia anethifolia, Trachyspermum copticum, Foeniculum vulgare Mill and Majorana hortensis Minch are widely used as herbal plants in traditional medicine and they have been reported to have a variety of therapeutic effects. This study was carried out to evaluate the antimicrobial effects of essential oils (EOs) extracted from these medicinal herbs against si...