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Structures found on meteorite fragment Allan Hills 84001. Nanobacterium (/ ˌ n æ n oʊ b æ k ˈ t ɪər i əm / NAN-oh-bak-TEER-ee-əm, pl. nanobacteria / ˌ n æ n oʊ b æ k ˈ t ɪər i ə / NAN-oh-bak-TEER-ee-ə) is the unit or member name of a former proposed class of living organisms, specifically cell-walled microorganisms, now discredited, with a size much smaller than the generally ...
The chemical structure of sinigrin had been established by 1930. This showed that it is a glucose derivative with β-D-glucopyranose configuration. It was unclear whether the C=N bond was in the Z (or syn) form, with sulfur and oxygen substituents on the same side of the double bond, or the alternative E form in which they are on opposite sides.
Structure of poly-(R)-3-hydroxybutyrate , a polyhydroxyalkanoate Chemical structures of P3HB, PHV and their copolymer PHBV Polyhydroxyalkanoates or PHAs are polyesters produced in nature by numerous microorganisms, including through bacterial fermentation of sugars or lipids . [ 1 ]
[62] [63] These recycling reactions are catalyzed by an alcohol dehydrogenase (NAD+), [62] and a phosphotransacetylase (coenzyme A), [63] resulting in a phosphorylated acyl compound that can readily be a source of substrate-level phosphorylation or enter central metabolism, depending on if the organism is growing aerobically or anaerobically. [52]
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
The metal-based nanoparticles used for biomedical prospectives are extremely enticing in various applications due to their distinctive physicochemical characteristics, allowing them to influence cellular processes at the biological level. The fact that metal-based nanoparticles have high surface-to-volume ratios makes them reactive or catalytic.
Subsequent death of the microorganisms will release MIB that is trapped in the cells. Along with geosmin, the off flavors that result are issues in the seafood industry. This chemical is the major cause of "muddy" or "dirt" flavors in catfish and crawfish. [5] Rhodococcus and Comamonas bacteria can degrade 2-methylisoborneol. [6]
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.