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Background: Sepsis is an infection-related systemic inflammation with high mortality rates. Activation of formyl peptide receptor 1 (FPR1) in immune cells can promote their chemotaxis and inflammatory response, which imbalances immune response during the process of sepsis. FPR1 blockade did diminish systemic inflammatory response during bacterial infection.

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In the current investigation, the efficiency inhibition of two newly synthesized bi-pyrazole derivatives, namely 2,3-bis[(bis((1 H-pyrazol-1-yl) methyl) amino)] pyridine (Tetra-Pz-Ortho) and 1,4-bis[(bis((1 H-pyrazol-1-yl) methyl) amino)] benzene (Tetra-Pz-Para) for corrosion of carbon steel (C&S) in 1 M HCl medium was evaluated. A Comparative study of inhibitor effect of Tetra-Pz-Ortho and Tetra-Pz-Para was conducted first using weight loss method and EIS (Electrochemical Impedance Spectroscopy) and PDP (Potentiodynamic Polarisation) techniques. Tetra-Pz-Ortho and Tetra-Pz-Para had a maximum inhibition efficacy of 97.

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Effects of nisin loaded chitosan-pectin nanoparticles on shelf life and storage stability of room temperature stored processed cheese.

Food Chem

January 2025

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Infant Formula Food, State Administration for Market Regulation, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe 462300, China. Electronic address:

Processed cheese faces challenges related to short shelf life and susceptibility to microbial contamination during room temperature storage. Nisin, a natural antimicrobial peptide used for food preservation, exhibits limited sustained activity and a narrow antimicrobial spectrum, making its enhancement essential. To address these issues, this study employed electrostatic self-assembly technology to develop chitosan-pectin nanoparticles loaded with nisin (CNP) to improve processed cheese stability at room temperature.

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Lyophyllum decastes is a type of edible and medicinal mushroom with high nutritional value. However, it can be infected by fungi during the fruiting process, which impairs the development of the industry. In this study, one pathogenic fungus was isolated from the diseased fruiting bodies of L.

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Unraveling the Effects of Reducing and Oxidizing Pretreatments and Humidity on the Surface Chemistry of the Ru/CeO Catalyst during Propane Oxidation.

J Phys Chem C Nanomater Interfaces

January 2025

Department of Surface and Plasma Science, Faculty of Mathematics and Physics, Charles University, V Holešovičkách 2, Prague 180 00, Czechia.

This work investigates the surface chemistry of the Ru/CeO catalyst under varying pretreatment conditions and during the oxidation of propane, focusing on both dry and humid environments. Our results show that the Ru/CeO catalyst calcined in O at 500 °C initiates propane oxidation at 200 °C, achieves high conversion rates above 400 °C, and demonstrates almost no change in activity in the presence of water vapor across the entire studied temperature range of 200-500 °C. Prereduction of the oxidized Ru/CeO catalyst in H significantly enhances its activity, though this enhancement diminishes at higher temperatures.

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