Pretraživanje
Prikaz rezultata 61-70 od 6587
Fermentative activity of lactic acid bacteria in substrates based on soybean milk / Fermentativna aktivnost bakterija mlečne kiseline u supstratima na bazi sojinog mleka
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2000)
The fermentative activity of a mixed starter culture of Lb. acidophilus TMF6 and Bifidobacterium sp. TMF17a in soybean milk and supplemented soybean milk was examined. The supplementation of soybean milk was made with cows ...
A comparative study of two wool enzyme treatments
(Niscair, 2002)
The influence of enzyme concentration and treatment time on certain wool properties has been studied according to the Box-Hunter experimental design in order to better understand the wool modification caused by two different ...
Theoretical assessment of calcium arsenates stability: Application in the treatment of arsenic contaminated waste
(8th Conference of the Yugoslav Materials Research Society, 2007)
Several approaches for immobilization of arsenic (As) based on the transformation of its soluble forms (compounds) into highly insoluble arsenate apatite Ca5(AsO4)3 OH have been proposed. These immobilization techniques ...
Influence of drying constant and diffusivity on clay drying behavior
(Techna Srl, Faenza, 2007)
The influence of the correlation between the drying constant and the diffusion coefficient of the liquid on the behavior of two raw materials for brick manufacturing during their drying process was examined. The test was ...
Amtimicrobial activity of essential oil of Melissa officinalis L., Lamiaceae / Antimikrobna aktivnost etarskog ulja Melissa officinalis L., Lamiaceae
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2005)
The antimicrobial activity of the essential oil of Melissa officinal is was investigated in this paper. The essential oil was obtained by the principle of water and steam and analyzed by GC and GC-MS using FID and MSD. The ...
A study of substituent effects on the NH bond in alkyl and aryl 4,6-disubstituted-3-cyano-2-pyridones / Korelaciona analiza IR i 1H-NMR spektralnih podataka za NH vezu u alkil i aril 4,6-disupstituisanim 3-cijano-2-piridonima
(Serbian Chemical Society, Belgrade, 2007)
Substituent effects on the IR stretching frequencies and 1H-NMR chemical shifts of the pyridone NH group in 4- and 6-disubstituted alkyl and aryl 3-cyano- 2-pyridones were investigated. The bands most sensitive to substituent ...
Gas chromatographic retention indices for N-substituted amino s-triazines on capillary columns. Part V. Temperature dependence of the retention index / Gasnohromatografski retencioni indeksi n-supstituisanih Amino derivata s-triazina na kapilarnim kolonama. Deo V. Uticaj temperature na retencioni indeks
(Serbian Chemical Society, Belgrade, 2003)
The temperature dependence of the retention index was studied for N-substituted amino s-triazines on DB-1, DB-5 and DB-WAX capillary columns within the temperature range 190–230 ºC. Two linear equations with the column ...
Initiation of MMA polymerization by iniferters based on dithiocarbamates / Iniciranje polimerizacije metilmetakrilata iniferterima na bazi ditiokarbamata
(Association of Chemical Engineers of Serbia, 2005)
Twelve modified dithiocarbamates and a thiuramdisulfide used for the initiation of methyl methacrylate (MMA) polymerization were synthesized in this study. The polymerization of MMA was followed by determine the yield and ...
Rheological study of the network formation of thermosetting polymers / Reološko izučavanje umrežavanja termoočvršćavajućih polimera
(Association of Chemical Engineers of Serbia, 2000)
The rheokinetics of the curing of thermoset polymers, such as acrylate-terminated unsaturated polyesters, polyurethanes based on unsaturated polyesters and phenol-formaldehyde resins, was studied by rheological analysis. ...
Characterisation of natural isolates of lactic acid bacteria from white soft cheese from Sjenica / Karakterizacija prirodnih izolata bakterija mlečne kiseline iz Sjeničkog sira
(Faculty of Technology, Novi Sad, 2000)
Selection of natural isolates of lactic acid bacteria (LAB) according to criteria that are significant for cheese manufacture and their application as starter cultures, contributed to unifying quality and better control ...