Factors Involved in Struvite Formation by Natto Bacilli.

نویسندگان
چکیده

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

‏‎suppression of coke formation in thermal cracking by coke inhibitors‎‏

‏‎the main purpose of this research was to:1.develop a coking model for thermal cracking of naphtha.2.study coke inhibition methods using different coke inhibitors.developing a coking model in naphtha cracking reactors requires a suitable model of the thermal cracking reactor based on a reliable kinetic model.to obtain reliable results all these models shall be solved simultaneously.for this pu...

15 صفحه اول

Physico-chemical Basis for Struvite Stone Formation

iii ACKNOWLEDGEMENTS iv TABLE OF CONTENTS vi LIST OF TABLES xii LIST OF FIGURES xiv CHAPTER

متن کامل

Factors involved in root formation in Medicago truncatula.

The fact that auxin induces root formation has been known for more than half a century. However, despite the recent progress in this field, neither the molecular processes in which the auxin-responsive genes leading to root formation nor the interactions between phytohormones and other bioactive molecules during the commitment phase of root formation are well understood. Here the effect of biom...

متن کامل

Mechanisms Involved in Fibrin Formation* By

Since the publication (9), some 12 years ago, of a standardized procedure for the study of blood coagulation reactions (in vitro), which has been the basis of a large number of investigations in the senior author's laboratories during the intervening years, there have been significant advances toward the purification of many of the clotting factors. In particular, these advances now permit us t...

متن کامل

Identification of two major ammonia-releasing reactions involved in secondary natto fermentation.

Natto is a traditional Japanese food made from soybeans fermented by strains of Bacillus subtilis natto. It gives off a strong ammonia smell during secondary fermentation, and the biochemical basis for this ammonia production was investigated in this study. When natto was fermented by strain r22, ammonia production was shown to involve degradation of soybean proteins releasing amino acids, and ...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: Biocontrol Science

سال: 2000

ISSN: 1884-0205,1342-4815

DOI: 10.4265/bio.5.57