Manigandan m (76 résultats)

Etat : New.

Etat : New.

Etat : New. In English.

Paperback. Etat : Brand New. 84 pages. 8.66x5.91x0.19 inches. In Stock.

Etat : New.

Etat : New.

Etat : New.

Etat : New.

Taschenbuch. Etat : Neu. Microbial Pectinase from Fruit Peel Wastes | M. Manigandan (u. a.) | Taschenbuch | 84 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9786202198462 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Etat : New. In English.

Etat : New. In English.

Etat : New. In English.

Etat : New.

Etat : Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | The manuals divided into three main sections. First section deals general introduction and laboratory safety. Second section deals with qualitative analysis of carbohydrate and amino acid. The third section deals with quantitative analysis along with biomolecules preparations.The present script is just a compilation of facts and interpretation from different sources. The author does not claim the originality of the subjects. The present manual is the author¿s understandings of the various techniques described and are fully responsible for the errors and misinterpretations.…

Etat : New.

Taschenbuch. Etat : Neu. Pectinase microbienne à partir de déchets d'écorces de fruits | M. Manigandan (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Französisch | 2024 | Editions Notre Savoir | EAN 9786208051150 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Etat : Neu. Mikrobnaq pektinaza iz othodow fruktowoj kozhury | M. Manigandan (u. a.) | Taschenbuch | Russisch | 2024 | Sciencia Scripts | EAN 9786208051136 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Etat : New.

Etat : New.

Etat : New.

Taschenbuch. Etat : Neu. Pectinase microbiana de resíduos de cascas de fruta | M. Manigandan (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Portugiesisch | 2024 | Edições Nosso Conhecimento | EAN 9786208051181 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Etat : Neu. Pectinasi microbiche da scarti di bucce di frutta | M. Manigandan (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Italienisch | 2024 | Edizioni Sapienza | EAN 9786208051174 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Etat : Neu. Mikrobielle Pektinase aus Fruchtschalenabfällen | M. Manigandan (u. a.) | Taschenbuch | 76 S. | Deutsch | 2024 | Verlag Unser Wissen | EAN 9786208051143 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Pectionlytic bacterial and fungal cultures were isolated from fruit peel wastes. Bacterial cultures were identified as Bacillus sp. & Pseudomonas sp. & the fungal cultures were identified as Aspergillus niger, Aspergillus flavus & Penicillium chrysogenum. All the bacterial and fungal cultures were found to produce appreciable level of pectinolytic enzyme viz., pectin esterase and pectate lyase. Among the different levels of pectin tested, all the cultures recorded maximum pectinase activity at 1 % pectin concentration. At 1 % pectin concentration, the bacterial isolates Pseudomonas sp. & Bacillus sp. exhibited higher pectin esterase activity. At one percent pectin level, the fungal isolate Aspergillus niger recorded maximum pectin esterase & Penicillium chrysogenum recorded maximum pectate lyase activity. Under submerged fermentation, the fungal isolate Aspergillus flavus recorded higher pectin esterase & pectate lyase. Addition of ammonium nitrate increased the production of pectinases from fruit peel wastes. Pectinase production from fruit peel was higher in solid state fermentation than in submerged fermentation and Aspergillus performed better than other organisms. 84 pp. Englisch.…

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Se aislaron cultivos de bacterias y hongos pectiníticos a partir de residuos de cáscaras de frutas. Los cultivos bacterianos se identificaron como Bacillus sp. y Pseudomonas sp. y los cultivos fúngicos como Aspergillus niger, Aspergillus flavus y Penicillium chrysogenum. Se observó que todos los cultivos bacterianos y fúngicos producían un nivel apreciable de enzimas pectinolíticas, a saber, pectina esterasa y pectato liasa. Entre los diferentes niveles de pectina ensayados, todos los cultivos registraron la máxima actividad pectinasa al 1 % de concentración de pectina. Al 1 % de concentración de pectina, los aislados bacterianos Pseudomonas sp. y Bacillus sp. mostraron una mayor actividad de pectina esterasa. Al uno por ciento de pectina, el hongo aislado Aspergillus niger registró la máxima actividad pectina esterasa y Penicillium chrysogenum la máxima actividad pectato liasa. En la fermentación sumergida, el hongo aislado Aspergillus flavus registró una mayor actividad de pectina esterasa y pectato liasa. La adición de nitrato amónico aumentó la producción de pectinasas a partir de residuos de cáscaras de frutas. La producción de pectinasas a partir de cáscaras de fruta fue mayor en la fermentación en estado sólido que en la fermentación sumergida y Aspergillus obtuvo mejores resultados que otros organismos.…