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ANTIOXIDANT ACTIVITY OF COMMON BEANS (PHASEOLUS VULGARIS L.) 总被引:2,自引:0,他引:2
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Trypanosoma brucei is a protozoan flagellate that causes African sleeping sickness. Flagellar function in this organism is critical for life cycle progression and pathogenesis, however the regulation of flagellar motility is not well understood. The flagellar axoneme produces a complex beat through the precisely coordinated firing of many proteins, including multiple dynein motors. These motors are found in the inner arm and outer arm complexes. We are studying one of the inner arm dynein motors in the T. brucei flagellum: dynein-f. RNAi knockdown of genes for two components of dynein-f: DNAH10, the α heavy chain, and IC138, an intermediate chain, cause severe motility defects including immotility. To determine if motility defects result from structural disruption of the axoneme, we used two different flagellar preparations to carefully examine axoneme structure in these strains using transmission electron microscopy (TEM). Our analysis showed that inner arm dynein size, axoneme structural integrity and fixed central pair orientation are not significantly different in either knockdown culture when compared to control cultures. These results support the idea that immotility in knockdowns affecting DNAH10 or IC138 results from loss of dynein-f function rather than from obvious structural defects in the axoneme. 相似文献
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MARIAN BŁACHUTA 《International journal of systems science》2013,44(7):1387-1390
A state-space one-stage optimal control problem discussed by Lam (1982) is reexamined. Contradictions found in Lam are resolved by the certainty equivalence approach. 相似文献
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MARIA SADOWSKA MARIAN NACZK ZDZISLAW E. SIKORSKI HALINA ZIMISKA 《Journal of texture studies》1982,13(4):371-379
The properties of sausage emulsions, containing up to 30% fish proteins in respect to total N × 6.25, were characterized by viscosity and water holding capacity and after heating by yield, quantity of expressible fluid, water holding capacity, yield limit, creep curve, and sensory quality. Substitution of 15% meat protein by fish protein does not decrease the sausage yield nor impair the rheological properties of the formulation or of the cooked product. Sensory differences were detectable between the controls and sausages containing up to 10% of fish isolate or 20% concentrate. 相似文献
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The identification of block orientated systems is discussed. Particular attention is devoted to memoryless and dynamic systems with cascade structure. An optimal model of a memoryless cascade system is derived and estimated by kernel regression. Nonlinear dynamic systems of the Hammerstein and Wiener type are identified by means of non-parametric techniques. Convergence of the identification procedures is investigated. 相似文献
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MARIAN ASANTEWAH NKANSAH ALFRED A. CHRISTY TANJA BARTH 《Polycyclic Aromatic Compounds》2013,33(3):408-422
The reactivity of fluorene, anthracene, and fluoranthene under oxidation and reduction conditions were investigated in this study. This project looks at catalytic and green approaches of converting PAHs to less toxic and/or less stable derivatives that are amenable to further degradation. Hydrothermal reactions have been performed at 300°C with pure H2O and Nafion-SiO2 catalyst for oxidation, and pure H2O, HCOOH, Pd-C, and Nafion-SiO2 catalysts for reductive hydrogenation. Time series has been performed for both the oxidation and hydrogenation systems. The products of the reaction were identified and quantified by the use of Gas Chromatography-Mass Spectrometry and the NIST Library. The reaction products include oxidized products of anthracene and fluorene; and hydrogenated derivatives of anthracene and fluoranthene. Fluoranthene did not undergo oxidation, and fluorene did not undergo hydrogenation under the conditions of this research. 相似文献
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An optimal control algorithm is derived which minimizes at each time instant the one-stage k-step-ahead performance index for the state-space representation of the CARMA model. Equivalence of the input-output representation in its asymptotic form and in the Clarke-Hastings-James algorithm is proved. Formulae for computing the output and control variances at any time instant for both optimal and asymptotic algorithms are given. The results are illustrated by a numerical example. 相似文献
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PASTEURIZATION OF LIQUID-EGG PRODUCTS 总被引:1,自引:0,他引:1