Wyniki wyszukiwania

1

Absorption of nitrogen oxide of low concentrations into aqueous solutions of Na2SO3 and Fe[II]edta with added N2H4

100%

Suchecki T. T., Kumazawa H.

Archiwum Ochrony Środowiska

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1998

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tom 24

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nr 4

2

Removal of NO by aqueous mixed solution of ferrous chelate and sulfite with added hydrazine, communicate

86%

Suchecki T. T., Kumazawa H.

Archiwum Ochrony Środowiska

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1998

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tom 24

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nr 2

3

Reactions of isothiocyanates may affect flavour and colour of foods

72%

Cejpek K.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

4

Transformation of various sulphur substrates and corrosion of copper by sulphate reducing bacteria

72%

Dzierzewicz Z., Cwalina B., Bulas L., Gawlik B.

Acta Biologica Cracoviensia. Series Botanica

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1992-1993

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tom 34-35

The capability of reduction of oxidized sulphur compounds (sulphates, sulphites and thiosulphates) by wild strains of sulphate reducing bacteria (SRB) Desulfovibrio desulfuricans DV-5/86 and Desulfotomaculum nigriflcans DT-5/86 was estimated basing on dynamics of hydrogen sulphide liberation. The effectiveness of these processes was correlated with the biocorrosion rate of metallic copper in artificial aqueous media containing above mentioned substrates. It was demonstrated that corrosive aggressiveness of used media with selected sulphur compounds and investigated bacteria strains were the highest in the presence of S2O3-2 ions and the lowest in the system containing SO4-2 ions.

5

Sulfur amino acid metabolism and its regulation in fungi: studies with Aspergillus nidulans

72%

Paszewski A.

Acta Biochimica Polonica

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1993

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tom 40

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nr 4

6

Wplyw przewleklego narazenia na siarkowodor na wydalanie siarczanow i N-acetylo-beta-D-glukozaminidazy z moczem

51%

Dlugosz A., Sawicka E., Szymanska B., Marchewka Z., Kowalczyk D.

Bromatologia i Chemia Toksykologiczna

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2010

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tom 43

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nr 1

73-78

7

Ditlenek siarki w piwie. Cz.1. Wada produkcyjna, czy jednak... zaleta?

44%

Salamon A.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2009

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tom 53

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nr 02

The forms of occurrence of sulphur dioxide in beer, its sources and significance were introduces in article. The sulphur dioxide (sulphite) is present in all species of beer. In beer,; sulphur dioxide (SO2) exists in different forms, mostly as anions SO3-2 and HSO3- as well as SO2 • H2O and gas SO2. Sulphur dioxide has three main action in beer. Firstly; it influences on quality of taste and flavour of beer. Secondly it is natural antioxidant, it reduces reactions of oxidizing in beer and it forms adducts with karbonyl compounds. Thirdly at high concentrationsSO2 owns antiseptic specificity. Sulphite naturally present in beer is almost completely produced by the yeast during the main fermentation. The potential contribution of sulphite from raw materials is small and during boiling of wort most of SO2 evaporates or is oxidized to sulphate. Many factors influence on production of sulphite by yeast e.g. yeast strain and their physiological state, areation in pitching wort, compositions of wort or conditions of fermentation.

Ograniczanie wyników

2 Archiwum Ochrony Środowiska

1 Acta Biochimica Polonica

1 Acta Biologica Cracoviensia. Series Botanica

1 Bromatologia i Chemia Toksykologiczna

1 Polish Journal of Food and Nutrition Sciences

1 Przemysł Fermentacyjny i Owocowo-Warzywny

2 Kumazawa H.

2 Suchecki T. T.

1 Bulas L.

1 Cejpek K.

1 Cwalina B.

1 Dlugosz A.

1 Dzierzewicz Z.

1 Gawlik B.

1 Kowalczyk D.

1 Marchewka Z.

1 Paszewski A.

1 Salamon A.

1 Sawicka E.

1 Szymanska B.

1 2011

1 2010

1 2009

2 1998