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Hydrogen-Ion Concentration

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The latitudinal gradient in rock-inhabiting bacterial community compositions in Victoria Land, Antarctica.

The Science of the total environment
The harsh conditions in Victoria Land, Antarctica have formed a simple ecosystem dominated by microbes that use rocks as shelters to avoid environmental stressors. The area is composed of basement rocks that illustrate the history of complex deformat...

Smart Plasmonic Nanorobot for Real-Time Monitoring Cytochrome c Release and Cell Acidification in Apoptosis during Electrostimulation.

Analytical chemistry
Cytochrome c (Cyt c) release and cellular pH change are two important mediators of apoptosis. Effective methods to regulate or monitor such two events are therefore highly desired for apoptosis research and cancer cell therapy. Herein, we exploited e...

Investigation of magnetic silica with thermoresponsive chitosan coating for drug controlled release and magnetic hyperthermia application.

Materials science & engineering. C, Materials for biological applications
In this study, a drug delivery system for chemo-hyperthermia applications is proposed and fabricated. The delivery system consists of magnetic-silica (MagSi) particles being encapsulated within a pH/thermo-responsive chitosan‑g‑N‑isopropylacrylamide ...

A computational method for prediction of xylanase enzymes activity in strains of Bacillus subtilis based on pseudo amino acid composition features.

PloS one
Xylanases are hydrolytic enzymes which based on physicochemical properties, structure, mode of action and substrate specificities are classified into various glycoside hydrolase (GH) families. The purpose of this study is to show that the activity of...

Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure.

Food research international (Ottawa, Ont.)
The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted t...

What kind of coffee do you drink? An investigation on effects of eight different extraction methods.

Food research international (Ottawa, Ont.)
The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have ent...

Variable importance for sustaining macrophyte presence via random forests: data imputation and model settings.

Scientific reports
Data sets plagued with missing data and performance-affecting model parameters represent recurrent issues within the field of data mining. Via random forests, the influence of data reduction, outlier and correlated variable removal and missing data i...

Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffee.

Food chemistry
This study reports on removal of acrylamide from roasted coffee by acrylamidase from Cupriavidus oxalaticus ICTDB921. Chitosan coated calcium alginate beads were functionalized with citric acid as nontoxic cross linker and activated by 1-ethyl-3-(3-d...

The antibacterial activity of rhamnolipid biosurfactant is pH dependent.

Food research international (Ottawa, Ont.)
Rhamnolipid (RL) biosurfactants have been studied as agents to control the growth of food pathogens however, to be successful applied as antimicrobial agent in food, is important to determine the effect of environmental conditions on RL activity. Onc...

Synbiotic meal decreases uremic toxins in hemodialysis individuals: A placebo-controlled trial.

Food research international (Ottawa, Ont.)
Generation of uremic toxins p-cresylsulfate (p-CS), indoxyl sulfate (IS) and indole 3-acetic acid (IAA) in hemodialysis (HD) individuals may be associated with the gut flora and recognized markers of disease progression. This study investigated the e...