期刊文献+
共找到5篇文章
< 1 >
每页显示 20 50 100
Pharmaceutical Characteristics of Daunorubicin Stealth Liposomes
1
作者 张华 齐宪荣 张强 《Journal of Chinese Pharmaceutical Sciences》 CAS 2001年第4期200-202,共3页
This report studied on pharmaceutical characteristics of the stealth liposome containing dau-norubicin (DNR). The shape, size, entrapment efficiency and stability of the daunorubicin stealth liposomes (DNRSL) were exa... This report studied on pharmaceutical characteristics of the stealth liposome containing dau-norubicin (DNR). The shape, size, entrapment efficiency and stability of the daunorubicin stealth liposomes (DNRSL) were examined. Visible spectrophotometry and the HPLC method were established for determination of the DNR in the DNRSL. The release of DNR from DNRSL in HBS (pH 7.5) and rat serum at 37 oC were examined. The results showed that the DNRSL had high entrapment efficiency (>85%), small size and slow release. 展开更多
关键词 Stealth liposomes DAUNORUBICIN Entrapment efficiency Drug release in vitro
下载PDF
表面增生合成水晶簇与天然水晶簇鉴别
2
作者 谢平辉 《云南地质》 2008年第4期434-436,共3页
水热法合成的表面增生水晶的晶体习性与天然水晶近似,但包体性质、偏光镜干涉色、晶体表面特征等方面有明显区别,藉此可作鉴别。
关键词 外表形态 晶柱表面特征 包体性质 鉴别 人工及天然水晶
下载PDF
Optimization of the Purification Methods for Recovery of Recombinant Growth Hormone from Paralichthys olivaceus 被引量:2
3
作者 ZANG Xiaonan ZHANG Xuecheng +1 位作者 MU Xiaosheng LIU Bin 《Journal of Ocean University of China》 SCIE CAS 2013年第1期169-174,共6页
This study aimed to optimize the purification of recombinant growth hormone from Paralichthys olivaceus. Recombinant flounder growth hormone (r-fGH) was expressed by Escherichia coli in form of inclusion body or as ... This study aimed to optimize the purification of recombinant growth hormone from Paralichthys olivaceus. Recombinant flounder growth hormone (r-fGH) was expressed by Escherichia coli in form of inclusion body or as soluble protein under different inducing conditions. The inclusion body was renatured using two recovery methods, i.e., dilution and dialysis. Thereafter, the refolded protein was purified by Glutathione Sepharase 4B affinity chromatography and r-fGH was obtained by cleavage of thrombin. For soluble products, r-fGH was directly purified from the lysates by Glutathione Sepharase 4B affinity chromatography. ELISA-receptor assay demonstrated that despite its low receptor binding activity, the r-fGH purified from refolded inclusion body had a higher yield (2.605 mg L^-1) than that from soluble protein (1.964 mg L^-l). Of the tested recovery methods, addition of renaturing buffer (pH 8.5) into denatured inclusion body yielded the best recovery rate (17.9%). This work provided an optimized purification method for high recovery of r-fGH, thus contributing to the application of r-fGH to aquaculture. 展开更多
关键词 Paralichthys olivaceus growth hormone fusion expression PURIFICATION receptor binding activity
下载PDF
Effect of Using Sourdough on the Rheological Properties, Sensory and Shelf Life Stability of Loaf Bread 被引量:1
4
作者 Dlir Amin Sabir Pari Hama Sharef 《Journal of Agricultural Science and Technology(B)》 2013年第4期306-312,共7页
Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. ... Cereal-based foods play an important role as a source of dietary energy and nutrients in human nutrition. The use of microorganisms by humans has a long tradition. Bread making is one of the oldest arts known to man. Today we know that lactic acid bacteria (LAB) and yeasts are prevailing organisms in carbohydrate-rich environments. They break down carbohydrates to mainly lactic acid, ethanol and CO2. The present study is to determine the effect of Lactobacillus bulgaricus alone and as a combination with yeast (Saccharomyces cerevisiae) using yeast as a control. In this work, different percentage of Lactobacillus bulgaricus were used to investigate how sourdough affect on the bread sensory characteristics such as volume, specific loaf volume, crust, grain, color crumb, aroma, taste, texture, pH of bread and extended shelf life of bread. Also different storage times were used to know it is affected on the shelf life and sensory characteristics of bread. The results suggest that use of sourdough in bread production is useful in improving sensory properties, decreasing fungal spoilage. 展开更多
关键词 Lactic acid bacteria YEAST shelf life sensory bread characteristics.
下载PDF
Comparison of Structured Packings in CO2 Absorber with Chemical Reactions
5
作者 Rosa-Hilda Chavez Javier de J. Guadarrama 《Journal of Chemistry and Chemical Engineering》 2011年第1期7-11,共5页
The objective of this work is to study a comprehensive performance of three types of structured parking in CO2 absorption application. One of them was developed in Mexican National Institute of Nuclear Research (ININ... The objective of this work is to study a comprehensive performance of three types of structured parking in CO2 absorption application. One of them was developed in Mexican National Institute of Nuclear Research (ININ abbreviation in Spanish of Instituto Nacional de lnvestigaciones Nucleates), and the other two, Sulzer BX and Mellapak 250Y, by Sulzer Brothers Ltd. Aqueous solution of 30 weight % Monoethanolamine was employed as absorption solvent. The performance of the structured packing was evaluated in terms of the pressure drop, holds up, volumetric overall mass transfer coefficient and height of a global transfer unit of gas and liquid side as a function of the process operating parameters including gas and liquid load, by using hydrodynamic and mass transfer models. The pressure drop of ININ packing was higher than Sulzer BX and Mellapak 250Y, and volumetric overall mass transfer coefficient values are similar of Sulzer BX values and higher than Mellapak 250Y, although Sulzer BX and ININI 8 packing had less height of a global transfer unit of gas side values than Mellapak 250Y packing. The above-mentioned are consequences of the geometric characteristics and operational behavior for each packing. 展开更多
关键词 CO2 capture process hydrodynamic and mass transfer parameters structured packing.
下载PDF
上一页 1 下一页 到第
使用帮助 返回顶部