Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 5

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  electron spin resonance
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Bio-interface polymerisation: synthesis of polyaniline on the marine algae surface

100%
Kudo Y., Goto H.
International Letters of Natural Sciences
|
2016
|
tom 51
Marine algae Gelidium, Grateloupia elliptica Holmes, and Codium fragile are employed for preparation of PANI/seaweed composites. Infrared absorption (IR), electron spin resonance (ESR) spectroscopy measurements are carried out to confirm the resultant structure. The direct use of natural biological materials for polymerisation reaction allows us to production of polymers with characteristic surface. This can be referred to as bio-interface polymerisation.
2

Jak metoda ESR (spektroskopia elektronowego rezonansu spinowego) może pomóc w monitorowaniu procesu warzenia piwa

84%
Pagenstecher M., Andersen M. L.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2018
|
tom 62
|
nr 10
This article offers a short introduction to electron spin resonance (ESR) spectroscopy and how it can be used to monitor a brewing process. The technique is commonly used to detect radicals food and beverages and assess beer flavor stability. With sufficient standardization, ESR is an easy and versatile tool to detect production defects from wort to beer and evaluate changes in the production line.
3

Lipid radicals: properties and detection by spin trapping

84%
Stolze K., Udilova N., Nohl H.
Acta Biochimica Polonica
|
2000
|
tom 47
|
nr 4
Unsaturated lipids are rapidly oxidized to toxic products such as lipid hydroperoxides, especially when transition metals such as iron or copper are present. In a Fenton-type reaction Fe2+ converts lipid hydroperoxides to the very short-lived lipid alkoxyl radicals. The reaction was started upon the addition of Fe2+ to an aqueous linoleic acid hydroperoxide (LOOH) emulsion and the spin trap in the absence of oxygen. Even when high concentrations of spin traps were added to the incubation mixture, only secondary radical adducts were detected, probably due to the rapid rearrangement of the primary alkoxyl radicals. With the commercially available nitroso spin trap MNP we observed a slightly immobilized ESR spectrum with only one hydrogen splitting, indicating the trapping of a methinyl fragment of a lipid radical. With DMPO or 5-diethoxyphosphoryl-5-methyl-1-pyrroline N-oxide (DEPMPO) adducts were detected with carbon-centered lipid radical, with acyl radical, and with the hydroxyl radical. We also synthesized lipophilic derivatives of the spin trap DEPMPO in order to detect lipid radical species generated in the lipid phase. With all spin traps studied a lipid-derived carbon-centered radical was obtained in the anaerobic incubation system Fe2+/LOOH indicating the trapping of a lipid radical, possibly generated as a secondary reaction product of the primary lipid alkoxyl radical formed. Under aerobic conditions an SOD-insensitive oxygen-centered radical adduct was formed with DEPMPO and its lipophilic derivatives. The observed ESR parameters were similar to those of alkoxyl radical adducts, which were independently synthesized in model experiments using Fe3+-catalyzed nucleophilic addition of methanol or t-butanol to the respective spin trap.
4

Interaction of starch polysaccharides and their mixture with water molecules and model lipids. ESR study

67%
Wasserman L. A., Aliev I. O., Yuryev V. P.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
Electron spin resonance (ESR) was used in order to study interaction of starch polysaccharides (amylose and amylopectin), their mixture and gelatinized potato starch with water molecules and lipids upon cooling. Different spin probes were used, on the one hand spin-labelled stearic acid (5-DSA), which limited lipids, and on the other hand the water soluble probe 4-hydroxy-2,2,6,6-tetramethylpiperidine-1- oxyl (Tempol), which was sensitive to changes in dynamic water phase associated with the temperature- induced polysaccharide gel formation. It was shown that interaction between gelatinized starches and lipids related to mainly on presence of amylose macromolecules in the system. On the other hand, interaction between amylopectin macromolecules and lipids takes place also.
5

Melanin revealed in spores of the true slime moulds using the electron spin resonance method

67%
Rakoczy L., Panz T.
Acta Protozoologica
|
1994
|
tom 33
|
nr 4
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.