Nata is a source of fermented food that contains high fiber. However, to reduce the use ZA in food, other natural nitrogen sources are needed so they safer body. This study aims determine potential telang flower or butterfly pea (Clitoria ternatea) extract as substitute for fiber-rich foods such nata de banana peel. The research method was carried out by experimental methods, namely observation...

OBJECTIVE We examined employer importance ratings of 35 employee characteristics in the collegiate, sports medicine clinic, and high school settings and made comparisons among these settings. DESIGN AND SETTING All prospective employers were sent a survey. Of the 472 surveys mailed, 282 (60%) were returned, with a sample error rate of 1.9%. SUBJECTS All prospective employers listed on the N...

This paper provides a semantic analysis of the D(eterminer)-system in Nata (Eastern Bantu), and compares it with strikingly similar D-system St’át’imcets (Salish). Our core proposal is that both languages, major distinction encoded by Ds correlates presence vs. absence speaker commitment to existence referent for noun phrase.We show neither nor encode well-known distinctions like definiteness o...

Helicity transfer in a shell model of turbulence is investigated. In particular, we study the scaling behavior of helicity transfer in a dynamical model of turbulence lacking inversion symmetry. We present some phenomenological and numerical support to the idea that Helicity becomes -at scale small enougha passively-advected quantity. “oυτoι συνǫχθǫιν, αλλα συμφιλǫιν ǫφυν” ANTIΓONH “non sono na...

Hybrid quantum mechanical/molecular mechanics (QM-MM) calculations [Callis and Liu, J. Phys. Chem. B 2004, 108, 4248-4259] make a strong case that the large variation in tryptophan (Trp) fluorescence yields in proteins is explained by ring-to-backbone amide electron transfer, as predicted decades ago. Quenching occurs in systems when the charge transfer (CT) state is brought below the fluoresci...

Nata de coco, known as bacterial cellulose (BC), has been given much attention in the food industry and biomaterial areas due to its specific properties such low calorie content, high content of fiber, purity biocompatibility. Komagataeibacter spp. are indispensable microorganisms for BC production their highly efficient production. Here, proteomics was applied investigate metabolism regulation...