Rate Of Liquid Assimilation
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Avaliação ecofisiológica de subamostras de alho cv. Amarante / Ecophysiological evaluation of cv. Amarante garlic subsamples.
Garlic cultivars present different yield potentialities, expressed by the plant s morphological and physiological characteristics, according to the environment and cultural management. Thus, twenty sub-samples of garlic cv. Amarante belonging to the Germplasm Bank of the Universidade Federal de Viçosa (BGH/UFV) were evaluated for their morphological and phy
Publicado em: 2010
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2. Micropropagation and biochemical, physiological and nutritional aspects of Aloe vera (L.) burm.f cultivated ex vitro under nitrogen rates / Micropropagação e acompanhamento bioquímico, fisiológico e nutricional da babosa (Aloe vera (L.) Burm. f.) cultivada ex vitro em doses de nitrogênio
A babosa (Aloe vera (L.) Burm. f.), família Asphodelaceae, reconhecida e explorada mundialmente pela indústria farmacêutica e cosmética devido aos princípios medicinais de seus compostos fenólicos e principalmente ao gel de polissacarídeos específicos, foi submetida a dois experimentos interligados. O primeiro, refere-se a micropropagação no qual f
Publicado em: 2007
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3. Rate of arabinitol production by pathogenic yeast species.
D-Arabinitol is a five-carbon polyol that is produced by many fungi. Detection of the metabolite has been reported in serum from patients with invasive candidiasis. We studied the production and assimilation of arabinitol by 46 clinical isolates of yeast species. Cultures of isolates of Candida albicans (9 strains), Candida tropicalis (12 strains), Candida p
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4. Control of Demand-Driven Biosynthesis of Glutathione in Green Arabidopsis Suspension Culture Cells1
We have investigated what limits demand-driven de novo glutathione (GSH) biosynthesis in green Arabidopsis suspension culture cells. GSH is the most abundant low-molecular weight thiol in most plants and can be quantified using monochlorobimane to fluorescently label GSH in live cells. Progress curves for labeling reached a plateau as all the cytoplasmic GSH
American Society of Plant Biologists.
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5. Bundle Sheath Diffusive Resistance to CO2 and Effectiveness of C4 Photosynthesis and Refixation of Photorespired CO2 in a C4 Cycle Mutant and Wild-Type Amaranthus edulis1
A mutant of the NAD-malic enzyme-type C4 plant, Amaranthus edulis, which lacks phosphoenolpyruvate carboxylase (PEPC) in the mesophyll cells was studied. Analysis of CO2 response curves of photosynthesis of the mutant, which has normal Kranz anatomy but lacks a functional C4 cycle, provided a direct means of determining the liquid phase-diffusive resistance
American Society of Plant Physiologists.
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6. Attenuated virulence of chitin-deficient mutants of Candida albicans.
We have analyzed the role of chitin, a cell-wall polysaccharide, in the virulence of Candida albicans. Mutants with a 5-fold reduction in chitin were obtained in two ways: (i) by selecting mutants resistant to Calcofluor, a fluorescent dye that binds to chitin and inhibits growth, and (ii) by disrupting CHS3, the C. albicans homolog of CSD2/CAL1/DIT101/KT12,
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7. Isolation and Characterization of a Freeze-Tolerant Diploid Derivative of an Industrial Baker's Yeast Strain and Its Use in Frozen Doughs
The routine production and storage of frozen doughs are still problematic. Although commercial baker's yeast is highly resistant to environmental stress conditions, it rapidly loses stress resistance during dough preparation due to the initiation of fermentation. As a result, the yeast loses gassing power significantly during storage of frozen doughs. We obt
American Society for Microbiology.
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8. Efficiency factors and ATP/ADP ratios in nitrogen-fixing Bacillus polymyxa and Bacillus azotofixans.
The efficiency factor, the number of moles of ATP generated per mole of glucose fermented, was determined in anaerobic, non-carbon-limited N2-fixing cultures of Bacillus polymyxa, Bacillus macerans, Bacillus azotofixans, and Clostridium butyricum through identification and quantitation of the fermentation products by 13C nuclear magnetic resonance spectrosco