ZSM-5 zeolites were prepared at neutral pH by fluoride-mediated synthesis. The degree of crystallinity, the specific surface area and the crystal size are higher than those of the zeolites prepared under alkaline conditions. Moreover, by varying the F/Si ratio from 0.3 to 1.6, the H–[F]–ZSM-5 zeolites with crystal size ranging from 10 to 75 lm and the specific surface areas from 60 up to 350 m/...

Raspberry leaf blotch emaravirus (RLBV) has become established in many Serbian raspberry orchards as the most prevalent virus of raspberries country. The aim this study was to evaluate impact RLBV on red ?Willamette? variety. A trial conducted four located Western Serbia. Fruits from RLBVinfected and uninfected canes were analyzed for fruit size (fruit length, width, height, shape, weight), sol...

I'HE patient who complains of abdominal pain related to food is often referred for an X-ray examination. Among other things, the barium meal will show the rate of emptying of the stomaclh. In some there will be no delay, but in others there will be retention of barium in the stomach six hours after the meal. A few cases of this nature have been collected, in which fractionial test-meals were al...

BACKGROUND Peptic ulcer is a common ailment for which over production of gastric acid is the main cause. This study was undertaken to find out the effects of Calcium channel blocker Verapamil and Cimetidine on volume and acidity of Carbacol induced gastric section, free and total acidity of carbachol induced gastric secretion and their effects were also compared. METHODS Thirty rabbits of loc...

in order to maintain the quality and increase the shelf life of fruits, many studies have been carried out in terms of the packaging specially applications of the nano-composite packages in the packaging. because of the low storage ability of the plum fruit, in this study, the effects of the four nano-composite packages and common polyethylene (as a control) were analyzed on maintaining quality...

Pomegranate juice (PJ) and its products are directly used in foods due to their pleasant taste and palatability as well as preservative effects. In spite of useful effects of essential oils such as zataria multiflora Boiss essential oil (ZEO) on prolonging shelf-life of foods, their application is restricted due to their vigorous taste and aroma. In the present study, physicochemical c...

Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, bri...