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Nagarajan, Sangaraiah,Ran, Park,Shanmugavelan, Poovan,Sathishkumar, Murugan,Ponnuswamy, Alagusundaram,Suk Nahm, Kee,Gnana kumar, G. The Royal Society of Chemistry 2012 NEW JOURNAL OF CHEMISTRY Vol.36 No.6
<P>Different shapes and phases of titania nanostructures with the uniform size distribution were synthesized by hydrothermal sol–gel technique. The influence of annealing temperature on the crystalline character, size and phase of the prepared nanomaterials were evidenced from the diffraction analysis. Infrared spectroscopic analysis ensured the structural confirmation of the sulfated titania nanostructures. Catalytic activity of the synthesized nanometric materials in direct amidation of aromatic and aliphatic carboxylic acids with aromatic amines was evaluated. Among the materials studied, sulfated titania nanotubes with the anatase phase exhibited excellent catalytic activity. The employed solvent-free protocol is greener and eradicates the drawbacks associated with the hazardous solvents employed in the prevailing solution phase methodologies.</P> <P>Graphic Abstract</P><P>The texture, shape, size and phase of the titania nanostructured materials were effectively tuned by a simple hydrothermal sol–gel technique and their catalytic activity in amide synthesis is presented. <IMG SRC='http://pubs.rsc.org/services/images/RSCpubs.ePlatform.Service.FreeContent.ImageService.svc/ImageService/image/GA?id=c2nj40119c'> </P>
Su-Yeon Kim,Bo-Min Kim,Jung-Bong Kim,Poovan Shanmugavelan,Heon-Woong Kim,So-Young Kim,Se-Na Kim,Young-Sook Cho,Han-Seok Choi,Ki-Moon Park 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.3
In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.
Kim, Su-Yeon,Kim, Bo-Min,Kim, Jung-Bong,Shanmugavelan, Poovan,Kim, Heon-Woong,Kim, So-Young,Kim, Se-Na,Cho, Young-Sook,Choi, Han-Seok,Park, Ki-Moon The Korean Society of Food Science and Nutrition 2014 Preventive Nutrition and Food Science Vol.19 No.3
In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.
Subramanian Mutheeswaran,Antony Mariappan,Kamaraj Ragavendran,Vedapuri Porchezhiyan,Poovan Elankani,Naif Abdullah Al-Dhabi,Mariadhas Valan Arasu,Savarimuthu Ignacimuthu 경희대학교 융합한의과학연구소 2023 Oriental Pharmacy and Experimental Medicine Vol.23 No.2
An ethnobotanical survey was conducted in Sathuragiri hills in the Virudhunagar district of the state of Tamil Nadu, India. A total of 139 species belonging to 124 genera under 52 families was recorded as medicinally useful; they were mainly used by the local people to treat various diseases. The families like Fabaceae (18 species), Euphorbiaceae (9 Species) and Apocynaceae (7 Species) contained many important medicinal plants. Some of the important illnesses treated by these species were dermatological ailments, gastrointestinal problems, joint pain, fever and poisonous bites. The data are quantified and important species are highlighted. Conservation of these medicinal plants and local knowledge is the need of the hour.