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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    World journal of microbiology and biotechnology 11 (1995), S. 593-594 
    ISSN: 1573-0972
    Keywords: α-Amylase ; Bacillus sp. ; thermostability
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract An α-amylase from a hyper-producing strain of Bacillus (sp. E2) was stable at 70°C for 30 min but was quickly inactivated at higher temperatures. In the presence of 10mm Ca2+ and starch (20% w/v), however, the enzyme was stable at 90°C for 10 min and after 30 min at 100°C still retained 26% of its initial activity.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 17 (1975), S. 1363-1364 
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: No Abstrast.
    Additional Material: 1 Tab.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    New York, NY : Wiley-Blackwell
    Journal für Praktische Chemie/Chemiker-Zeitung 311 (1969), S. 635-642 
    ISSN: 0021-8383
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Polarographic investigations on complexes of cadmium and lead with adipic acid have been carried out. The present study includes the effects of various parameters such as mercury pressure, temperature, concentration of metal ion, concentration of ligand, pH, surface active substances and viscosity on the waves. The plot of  -  E1/2 vs SCE and  -  log Cx is a curve (Fig. 2) showing the formation of more than one complex. The value of F3(X) is found to be constant (Table 1) which proves that three complexes are formed. Their overall stability constants have been calculated by using DEFORD and HUME'S method [2] and the values habe been found to be β1 = 16.5, β2 = 48.5, β3 = 116 ± 2.Along with this, effect of pH on pK1 (4.43) and pK2 (5.28) of adipic acid has also been investigated. The present work is also an attempt to describe the mechanism of the electrode process involved therein.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
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