نتایج جستجو برای: culture as content
تعداد نتایج: 5967419 فیلتر نتایج به سال:
Background: Nowadays, the optimization of the culture conditions in bioreactors is considered as an approach to produce secondary metabolites such as thebaine. Thebaine is the dominant alkaloid in Iranian poppy that is used as a precursor for the synthesis of analgesic compounds. Objective: Optimization of culture conditions of Papaver bracteatum adventitious roots in bioreactor for the scale...
This paper describes our position in relation to issues of ‘faces as content’; content that really ‘matters’ to people. Faces convey so much, yet mediation can disrupt these subtle signals. We discuss the social, identity and emotional judgements made of the face and then consider the often-disruptive effect of mediation on these signals. Finally, we describe how faces should be mediated smartl...
We investigated the effects of aminoguanidine (AG) on beta-cell functions in an insulin secreting cell line (INS-1). Culture with 27mM glucose for one week markedly decreased both insulin release and insulin content compared to culture in 0.8 mM or 3.3 mM glucose. Relative to culture at 27 mM glucose alone, the co-exposure to 1 mM AG almost doubled basal as well as glucose or 25 mM KCl-stimulat...
The purpose of this experiment, evaluating hetrotoxicity potential of aqueous extract of various organs of medicinal plant of Malva sylvestrisa L. on morphological, physiological characteristics and biochemical of total phenols of Cichorium intybus L. and Echinochloa crus-galli L. under hydroponic culture as two separated experiments in completely randomized design in botanical laboratory of Go...
in the present study, effects of iron excess treatments (0, 250, 500 mg l-1) were evaluated in four rice varieties including shafagh, khazar, hashemi and sadri in pot condition. afterward, effects of iron excess (10 and 250 mg l-1) were further investigated in the most resistant variety (shafagh) in sand culture with yoshida nutrient solution. this experiment was arranged as factorial in rcbd w...
Background and purpose: Phytic acid plays a major role in reducing the bioavailability of minerals in food. The aim of this study was to evaluate the effect of controlled sourdough fermentation on reduction of phytate content in dough and bread produced by whole wheat flour containing Lactobacillus plantarum and Lactobacillus brevis. Materials and methods: This experimental study was carried...
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