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Ryszard Zadernowski Marian Naczk Sylwester Czaplicki 《European Journal of Lipid Science and Technology》2009,111(7):698-704
The chemical composition of oil obtained from Pinus sibirica was investigated. The nonpolar lipids were the predominant lipid fraction while the triacylglycerols were the major component of this fraction. α‐ and γ‐tocopherols were the dominant tocopherols in pine oils. Eleven fatty acids (FA) were identified in pine nut oil. The unsaturated FA comprised over 90% of the total FA. Of these, polyunsaturated FA accounted for 66% of the total FA. 18:2 and 18:3 acids were the dominant unsaturated FA, while palmitic and stearic acids were the major saturated FA. Three unusual FA, namely 10,13‐octadecadienoic, gorlic and 11,13‐eicosadienoic acid, were tentatively identified in pine nut oil. 相似文献
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Dipl.‐Ing. Volker Lenz Dipl.‐Ing. Marian Schenker Dipl.‐Ing. Christian Thiel Prof. Dr. Wolf‐Dietrich Einicke M.Sc. René Bindig Dr. rer. nat. Ulf Roland 《化学,工程师,技术》2011,83(3):371-376
In addition to the reduction of particulate matter, a catalytic supported emission reduction in small scale biomass combustion systems can also enable a conversion of toxic organic components into carbon dioxide and water. For catalyst investigations under practical conditions a special test facility was designed. The results show that products of incomplete combustion like carbon monoxide from stoves can be reduced by catalytic processes. Further developments and studies are necessary to achieve the targeted emission limits. 相似文献
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Dr. Madina Mansurova Julian Simon Dr. Susanne Salzmann Prof. Dr. Christel M. Marian Prof. Dr. Wolfgang Gärtner 《Chembiochem : a European journal of chemical biology》2013,14(5):645-654
Two chemically synthesized flavin derivatives, 8‐trifluoromethyl‐ and 8‐bromoriboflavin (8‐CF3RF and 8‐BrRF), were photochemically characterized in H2O and studied spectroscopically after incorporation into the LOV domain of the blue light photoreceptor YtvA from Bacillus subtilis. The spectroscopic studies were paralleled by high‐level quantum chemical calculations. In solution, 8‐BrRF showed a remarkably high triplet quantum yield (0.97, parent compound riboflavin, RF: 0.6) and a small fluorescence quantum yield (0.07, RF: 0.27). For 8‐CF3RF, the triplet yield was 0.12, and the fluorescence quantum yield was 0.7. The high triplet yield of 8‐BrRF is due to the bromine heavy atom effect causing a stronger spin–orbit coupling. Theoretical calculations reveal that the decreased triplet yield of 8‐CF3RF is due to a smaller charge transfer and a less favorable energetic position of T2, required for intersystem crossing from S1 to T1, as an effect of the electron‐withdrawing CF3 group. The reconstitution of the LOV domain with the new flavins resulted in the typical LOV photochemistry, consisting of triplet state formation and covalent binding of the chromophore, followed by a thermal recovery of the parent state, albeit with different kinetics and photophysical properties. 相似文献
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Experimental breads were made with 2, 4, 6, 8, 10, and 12% torula yeast flour (TYF). Taste panels found that bread fortified with 8% TYF was acceptable. Eight percent TYF raised protein content from 12.42% for all wheat flour bread to 14.22% for supplemented bread. Amino acid analyses indicated a marked increase in amino acid content especially lysine. The protein efficiency ratio (PER) for rats on all-wheat-flour bread was 1.3 1; replacing 8% of the wheat flour with TYF raised PER of supplemented bread to 2.28. Total carcass nitrogen retained by animals fed a diet containing supplemented bread was higher than that retained by rats whose protein was obtained from unsupplemented bread. 相似文献