منابع مشابه
: the effect of sericin levels (silk glue protein) on rate of in vitro maturation, fertilization and culture of sheep oocytes
هدف از آزمایش اول بررسی اثر سطوح مختلف سریسین [0 (control), 0.1, 0.5, 1.0, 2.5 %] افزوده شده به محیط , ivm بر cumulus cell expansion، بلوغ هسته و توسعه متوالی جنین، در گوسفندان نژاد سنجابی در فصل تولید مثلی می باشد. از سرگیری میوز به وسیله خارج شدن اولین پولار بادی اندازه گیری و هم چنین درصد رسیدن جنین های دو سلولی به مرحله کلیواژ و بلاستوسیت نیز به عنوان نشانه ای از میزان شایستگی توسعه اولیه ج...
The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort.
The aim of this study was to investigate the factors affecting the survival and growth of four food-borne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in sweet and fermenting brewery wort. The Gram-negative pathogens (E. coli and Salm. Typhimurium) were capable of growth during the initial stages of fermentation in hopped wort, ...
متن کاملThe Use of Sweet Almond Meal as a Protein Source in Japanese Quails Diets
In the first experiment, the chemical composition, apparent metabolizable energy (AME), AME corrected for nitrogen (AMEn), true metabolizable energy (TME), TME corrected for nitrogen (TMEn) values of the sweet almond meal were determined in adult Leghorn cockerels. The second experiment was performed to evaluate the effects of different levels of sweet almond meal at 0, 100, 200 and 300 g/kg on...
متن کاملProtein secretion: Sorting sweet sorting
How are proteins sorted to different destinations in eukaryotic cells? Until recently, it was generally thought that the constitutive flow of proteins to the cell surface occurs by default, and that proteins simply accumulate carbohydrate modifications as they pass sequentially through each compartment along the secretory pathway [1]. This hypothesis was supported by studies showing that inhibi...
متن کاملMalt Endoproteinases and How They Affect Wort Soluble Protein Levels
The endoproteinases that form during the malting of barley play important roles in determining the soluble protein levels of worts prepared from the malt. The soluble protein levels, in turn, can affect many aspects of the beers made from these worts, including their haziness, foam characteristics, extent of fermentation, etc. We have been characterizing these endoproteinases and their endogeno...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 1949
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.1949.tb01504.x