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Showing 1 to 5 of 5 for “"Citrates."”.
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A study of the natural acidity of milk in southwest Virginia
… as the phosphates, proteins, carbon dioxide, and citrates. Any increase in acidity upon standing is due to the action of fermenting bacteria, changing lactose to lactic acid. It has been proven that normal milk with a high natural acidity is not objectionable in the manufacture of dairy products. …
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Coordination Chemistry in Biology and Medicine
… and four unique citrate ligands. Three of the citrates exhibit three deprotonated carboxylates and one of them exhibit only two deprotonated carboxylates. To study the metal-citrate uptake in Escherichia coli and Lactococcus lactis, radioflux assays were performed using citrate that was …
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Factors Affecting Body, Texture, and Water Holding Capacity of a New Low-Fat Spread-Type Dairy Product
… agent. Milk proteins, phosphates, and citrates have a natural emulsifying action, too. The recent trend in the dairy industry is to use a combination of added stabilizers and emulsifiers to maintain a proper stability in many finished products, such as ice cream. The actions of …
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Effect of citrate on the redox properties of cytochrome C and its kinetic and binding behaviour with cytochrome oxidase /
Increasing citrate concentration, at constant ionic strength (30 mM) decreases the rate of cytochrome ~ reduction by ascorbate. This effect is also seen at both high (600 mM) and low (19 mM) ionic strengths, and the Kapp for citrate increases with increasing ionic strength. Citrate binds d both …
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Evaluation of six plant species used traditionally in the treatment and control of diabetes mellitus
… selected plant (Senna alexandrina, Cymbopogon citrates, Cucurbita pepo, Nuxia floribunda, Hypoxis hemerocallidea and Cinnamomum cassia) used to treat diabetes mellitus by traditional healers in KwaZulu Natal province of South Africa was evaluated under controlled laboratory conditions. With the …