Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

Wyszukujesz frazę "Gauza, M." wg kryterium: Autor


Wyświetlanie 1-3 z 3
Tytuł:
Electrical Conductivity of Fish Skin Collagen in the Temperature Range 290-380 K
Autorzy:
Gauza, M.
Kubisz, L.
Powiązania:
https://bibliotekanauki.pl/articles/1537417.pdf
Data publikacji:
2010-07
Wydawca:
Polska Akademia Nauk. Instytut Fizyki PAN
Tematy:
72.20.-i
72.80.Le
Opis:
Collagen is the major biopolymer of a living organism, which physical properties depend on water content. The observed transmission of spongiform encephalophaties (BSE) to humans resulted in the development of new sources of collagen. Fish skin seems to be one of such safe sources of collagen. Measurements of electrical conductivity as a function of temperature provides information, among other things, on the water release process. Experiment was carried out for fish skin (FSC) collagen (type I) and bovine Achilles tendon collagen (type I). Each sample was heated two times. Current-voltage characteristic was determined for FSC collagen to determine the range, within which the relation is linear. The primary differences appeared to be in electric conductivity, which was higher for FSC collagen than for BAT collagen. Electric conductivity varied from 10^{-6} S/m to 10^{-10} S/m depending on material and temperature. The process of free and bound water release was manifested as a peak on electrical conductivity-temperature curve between 320-350 K. The activation energy of the charge conduction process, determined on the basis of the Arrhenius plot, was material dependent and considerably higher for FSC collagen.
Źródło:
Acta Physica Polonica A; 2010, 118, 1; 54-57
0587-4246
1898-794X
Pojawia się w:
Acta Physica Polonica A
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of Transitional Metals Doping on Conductivity of Collagen Lyophilisate and Elastin
Autorzy:
Gauza, M.
Kubisz, L.
Powiązania:
https://bibliotekanauki.pl/articles/1490449.pdf
Data publikacji:
2012-01
Wydawca:
Polska Akademia Nauk. Instytut Fizyki PAN
Tematy:
72.20.-i
72.80.Le
Opis:
Knowing that conductivity is a temperature function σ = f(T) allows us to estimate the thermal stability of collagen preparations from fish skin. Measurements can provide information, which is crucial for technologies applying this type of collagen. Conductivity σ measurements were performed in a constant electric field E = 1 kV/m, in the temperature range of 290-480 K. White collagen lyophilisate was used as control material. It contained neither elastin nor melanin dopants nor non-organic dopants such as gold, copper, silver or zinc. Gold, copper, silver and zinc belong to the group of transitional metals and they have intermediate properties of both alkaline metals and metals in the p block of the periodic table. The common feature of most of these elements is their ability to form coordination complexes of intense color. In the measured materials peaks were found in the temperature range of 303-323 K. Peak temperature and its shape depend on the type of material. In the case of nano-gold doping a drop in peak temperature and a decrease in conductivity were observed. The measured materials are characterized by lower thermal resistance than bovine collagen. Nevertheless, thermal stability of fish skin collagen is high enough for fish skin collagen to replace bovine collagen. The measurement results obtained for white collagen and white collagen with $Zn^{2+}$ may indicate better bonding of free water. The presence of nano-silver and nano-copper as doping agents in graphite collagen may lead to a decrease in hygroscopy of the material and, as a result, may increase its resistance to bacteria.
Źródło:
Acta Physica Polonica A; 2012, 121, 1A; A-065-A-067
0587-4246
1898-794X
Pojawia się w:
Acta Physica Polonica A
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Low Frequency Magnetic Field on Germination of Onion (Allium cepa L.) Seeds
Autorzy:
Kubisz, L.
Hołubowicz, R.
Gauza, M.
Li, H.
Hojan-Jezierska, D.
Jaroszyk, F.
Powiązania:
https://bibliotekanauki.pl/articles/1490411.pdf
Data publikacji:
2012-01
Wydawca:
Polska Akademia Nauk. Instytut Fizyki PAN
Tematy:
87.17.-d
87.18.Nq
Opis:
Commercial seed lots of onion (Allium cepa L.) of the cultivars "Octavia" and "Eureka" were soaked for 12 h in water of the temperature 20°C, then they were exposed to low frequency magnetic field (20 mT) for 10, 30, and 60 min. The field was generated using a standard device for magnetic stimulation VIOFOR JPS applied in human medical treatment. Next, the seeds were evaluated for energy and capacity of germination, length of the received germs as well as fresh masses of the obtained seedlings using the routine methods recommended by the International Seed Testing Association. For the seeds of the cultivar "Octavia", the field did not affect the energy of germination, however it did improve in all tested treatments their germination capacity. In the best of them (60 min), the germination capacity increased by 4.6%. For the seeds of the cultivar "Eureka", the tested field increased their energy of germination, which improves evenness of plants emergences in the field and has a significant importance for horticultural practice. When the seeds were exposed to the field for 60 min, their germination energy increased from 40% (control) to 63%. This result was accompanied by no differences in both length of germs and fresh masses of the received from them seedlings.
Źródło:
Acta Physica Polonica A; 2012, 121, 1A; A-049-A-053
0587-4246
1898-794X
Pojawia się w:
Acta Physica Polonica A
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-3 z 3

    Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies