Jayme de la té y sagáu

pp. 141-183

Glucose consume and growth of E. coli under electromagnetic field

E. coli was submitted to a 5G electromagnetic field generated by a alternate 60 Hz voltage source. The differences on growth and glucose consume in control and exposed groups were evaluated using the non-parametric Mann-Whitney U-test. There was a significant difference in glucose consume and growth in E. coli after 8 hours of exposition to electromagnetic field. It can be concluded that electromagnetic field had a positive effect in consume of glucose and growth of E. coli. The cause of these results can be explained by an increasing of glucose entrance through membrane due to the stimulated transport system via Facility Diffusion or cyclotron resonance. The growth can be caused by shortening of lag phase and excitement of log phase.

À la búsqueda de la ciência política tomasiana. En torno al libro IV del "de regimine principum"

pp. 73-85

Filosofi, uomini e bruti. Note per la storia di un'antropologia

pp. 105-125

L'"errore di erode" e la media in Giovanni da Parigi

pp. 169-184

Vision providencialista de la actividad politica en la America septentrional durante el primer renacimiento

pp. 185-203

Quelques Aspects de la Reforme Carolingienne du rituel eucharistique. Les cas exemplaires de la "Fractio" et l"'Immixtio"

pp. 359-365

SPR based Studies for Pentagalloyl Glucose Binding to α-Amylase

Astringency is an organoleptic property resulting mostly from the interaction of salivary proteins with dietary polyphenols. It is of great importance to consumers but being typically measured by sensorial panels it turns out subjective and expensive. The main goal of the present work is to develop a sensory system to estimate astringency relying on protein/polyphenol interactions. For this purpose, a model protein was immobilized on a sensory gold surface and its subsequent interaction with polyphenols was measured by Surface Plasma Resonance (SPR). α-amylase and pentagalloyl glucose (PGG) were selected as model protein and polyphenol, respectively. To ensure specific binding between these, various surface chemistries were tested. Carboxylic terminated thiol decreased the binding ability of PGG and allowed covalent attachment of α-amylase to the surface. The pH 5 was the optimal condition for α-amylase immobilization on the surface. Further studies focus on Localized SPR sensor and application to wine samples, providing objectivity when compared to a trained panel.