Temat: baker - Katalog OPAC zbiorów

Tytuł:: Nazwy własne jako przedmiot badań neuronauk
Proper Names as a Topic of Cognitive Neuroscience
Autorzy:: Rutkiewicz-Hanczewska, Małgorzata
Powiązania:: https://bibliotekanauki.pl/articles/1928018.pdf
Data publikacji:: 2017-11-10
Wydawca:: Polska Akademia Nauk. Instytut Języka Polskiego PAN
Tematy:: nazwy własne
nazwy pospolite
podwójna dysocjacja
anomia
neuronauka
leksykon mentalny
paradoks Baker/baker
proper names
common names
double dissociation
cognitive neuroscience
mental lexicon
Baker and baker paradox
Opis:: This descriptive review presents proper names from the perspective of brain science. It contains the characteristics of individual groups of proper nouns (and common nouns for comparison) and takes account of their neurobiological background. This makes it possible to confirm many opinions on the status of proper names reported by linguists. The baker and baker paradox and the so-called double dissociation in the search of proper names and common names are discussed in order to confirm (at least in part) the thesis that proper names and common nouns are searched for in the mental lexicon independently of each other. The author also presents the characteristics of proper names to make a thesis about the uniqueness of this class of lexemes. It becomes clear that they are more difficult to learn, especially in patients with neurological deficits, and it takes healthy individuals longer to recall them than to search for common names. Moreover, the recollection of names is associated with more phonological mistakes and is often accompanied by the tip-of-the-tongue syndrome (TOT syndrome), which becomes most evident in elderly patients. The article also presents individual adaptive compensation techniques in impaired naming of objects and faces (e.g. aphasia), which facilitate the recreation of categories within the mental proper name lexicon.
Źródło:: Onomastica; 2017, 61/1; 97-109
0078-4648
Pojawia się w:: Onomastica
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 8.

Tytuł:: Mathematical model of mixing in Rumen
Autorzy:: Szlenk, Wiesław
Powiązania:: https://bibliotekanauki.pl/articles/1339321.pdf
Data publikacji:: 1996
Wydawca:: Polska Akademia Nauk. Instytut Matematyczny PAN
Tematy:: ergodic
rumen
Markov chain
Baker Transformation
Opis:: A mathematical model of mixing food in rumen is presented. The model is based on the idea of the Baker Transformation, but exhibits some different phenomena: the transformation does not mix points at all in some parts of the phase space (and under some conditions mixes them strongly in other parts), as observed in ruminant animals.
Źródło:: Applicationes Mathematicae; 1996-1997, 24, 1; 87-95
1233-7234
Pojawia się w:: Applicationes Mathematicae
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 9.

Tytuł:: Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions
Autorzy:: Major-Godlewska, M.
Bitenc, M.
Karcz, J.
Powiązania:: https://bibliotekanauki.pl/articles/780053.pdf
Data publikacji:: 2015
Wydawca:: Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:: rheological properties
baker’s yeast suspension
Opis:: The aim of the study presented was to experimentally analyze an effect of the nutrient type and its concentration on the variability of rheological properties of the baker’s yeast suspensions for different time periods. Aqueous suspensions of the baker’s yeast of various concentration (solution I, without nutrient) and yeasts suspended in aqueous solution of sucrose or honey as nutrients with different concentration (solution II or solution III) were tested. Experiments were carried out using rotational rheoviscometer of type RT10 by a company HAAKE. The measurements were conducted for different time periods (from 1 h up to 144 h) at given fluid temperature. On the basis of the obtained data, rheological characteristics of the aqueous solution of baker’s yeast suspensions without and with nutrients of different sucrose or honey concentration were identified and mathematically described.
Źródło:: Polish Journal of Chemical Technology; 2015, 17, 3; 110-117
1509-8117
1899-4741
Pojawia się w:: Polish Journal of Chemical Technology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 10.

Tytuł:: Effect of temperature, concentration of alcohols and time on baker’s yeast permeabilization process
Autorzy:: Trawczyńska, I.
Miłek, J.
Kwiatkowska-Marks, S.
Powiązania:: https://bibliotekanauki.pl/articles/297951.pdf
Data publikacji:: 2018
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie
Tematy:: permeabilization
baker’s yeast
biocatalyst
response surface methodology
Opis:: Baker’s yeast beyond the traditional use in the food industry may be used to carry out biotransformations. The effectiveness of yeast as biocatalysts is based on the presence of large amounts of intracellular enzymes, whose efficiency can be repeatedly increased by permeabilization. It is the process of increasing the permeability of cell walls and membranes in order to facilitate reagents access to the intracellular enzyme. Alcohols permeabilization process allows for approx. 50-fold increase in catalase activity of baker’s yeast. In this paper, the influence of physical and chemical parameters on the effectiveness of permeabilization of baker’s yeast cells using alcohols was analyzed. Research has shown that with increasing temperature of permeabilization process better results are achieved using a lower alcohol concentration. Based on presented response surface graphs, we can also indicate a negligible impact of duration time on the process efficiency.
Źródło:: Technical Sciences / University of Warmia and Mazury in Olsztyn; 2018, 21(3); 195-206
1505-4675
2083-4527
Pojawia się w:: Technical Sciences / University of Warmia and Mazury in Olsztyn
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 11.

Tytuł:: Permeabilizacja komórek drożdży piekarskich – skuteczność procesu w warunkach ustalonych
Permeabilization of bakers yeast cells - process effectiveness under predefined conditions
Autorzy:: Trawczyńska, I.
Wójcik, M.
Grubecki, I.
Powiązania:: https://bibliotekanauki.pl/articles/2073104.pdf
Data publikacji:: 2015
Wydawca:: Stowarzyszenie Inżynierów i Techników Mechaników Polskich
Tematy:: permeabilizacja
drożdże piekarskie
katalaza
permeabilization
baker's yeast
catalase
Opis:: Komórki drożdży piekarskich ze względu na dużą zawartość enzymów wewnątrzkomórkowych stosowane są jako biologiczne katalizatory reakcji chemicznych. Proces permeabilizacji z użyciem alkoholi pozwala znacząco zwiększyć ich skuteczność. W oparciu o odpowiednie modele matematyczne przeprowadzono symulację skuteczności permeabilizacji komórek drożdży piekarskich dla ustalonych wartości temperatury procesu. Rezultaty obliczeń analitycznych umożliwiają łatwe prognozowanie aktywności wewnątrzkomórkowej katalazy dla narzuconych temperatur.
Baker's yeast cells due to the high content of intracellular enzymes are used as biological catalysts of chemical reactions. Permeabilization process with the use of alcohol can significantly increase their effectiveness. On the basis of the corresponding mathematical models the simulation of effectiveness of permeabilized baker's yeast cells for predefined temperatures was performed. The results of analytical calculations allows for easy prediction of intracellular catalase activity for the imposed temperatures.
Źródło:: Inżynieria i Aparatura Chemiczna; 2015, 3; 128--129
0368-0827
Pojawia się w:: Inżynieria i Aparatura Chemiczna
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 12.

Tytuł:: Application of Response Surface Methodology for Optimization of Permeabilization Process of Baker’s Yeast
Autorzy:: Trawczyńska, I.
Wójcik, M.
Powiązania:: https://bibliotekanauki.pl/articles/778342.pdf
Data publikacji:: 2014
Wydawca:: Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:: permeabilization
baker's yeast
response surface methodology
isopropyl alcohol
Opis:: Permeabilization was used for the purpose of transforming the cells of microorganisms into biocatalysts with an enhanced enzyme activity. Baker’s yeast cells were permeabilized with various organic solvents. A high degree of catalase activity was observed upon permeabilization with acetone, chloroform, isopropyl alcohol and ethyl acetate. Response surface methodology was used to model the effect of concentration of isopropyl alcohol, temperature and treatment time on the permeabilization of baker’s yeast cells to maximize the decomposition of H2O2. The optimum operating conditions for permeabilization were observed at 53.7% concentration of isopropyl alcohol, treatment time of 40 min and temperature of 15.6oC. A maximum value of catalase activity was found to be 6.188 U/g wet wt. and was ca. 60 times higher than the catalytic activity of yeast not treated by the permeabilization process.
Źródło:: Polish Journal of Chemical Technology; 2014, 16, 2; 31-35
1509-8117
1899-4741
Pojawia się w:: Polish Journal of Chemical Technology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 13.

Tytuł:: Immobilization of permeabilized cells of baker’s yeast for decomposition of H2O2 by catalase
Autorzy:: Trawczyńska, Ilona
Powiązania:: https://bibliotekanauki.pl/articles/778357.pdf
Data publikacji:: 2019
Wydawca:: Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:: cell permeabilization
baker’s yeast
hydrogen peroxide
immobilization
biocatalyst
Opis:: Permeabilization is one of the effective tools, used to increase the accessibility of intracellular enzymes. Immobilization is one of the best approaches to reuse the enzyme. Present investigation use both techniques to obtain a biocatalyst with high catalase activity. At the beginning the isopropyl alcohol was used to permeabilize cells of baker’s yeast in order to maximize the catalase activity within the treated cells. Afterwards the permeabilized cells were immobilized in calcium alginate beads and this biocatalyst was used for the degradation of hydrogen peroxide to oxygen and water. The optimal sodium alginate concentration and cell mass concentration for immobilization process were determined. The temperature and pH for maximum decomposition of hydrogen peroxide were assigned and are 20°C and 7 respectively. Prepared biocatalyst allowed 3.35-times faster decomposition as compared to alginate beads with non permeabilized cells. The immobilized biocatalyst lost ca. 30% activity after ten cycles of repeated use in batch operations. Each cycles duration was 10 minutes. Permeabilization and subsequent immobilization of the yeast cells allowed them to be transformed into biocatalysts with an enhanced catalase activity, which can be successfully used to decompose hydrogen peroxide.
Źródło:: Polish Journal of Chemical Technology; 2019, 21, 2; 59-63
1509-8117
1899-4741
Pojawia się w:: Polish Journal of Chemical Technology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 14.

Tytuł:: Ultrasonic treatment of baker’s yeast effluent using SnO2/TiO2 composite
Autorzy:: Ildirar, D.
Findik, S.
Powiązania:: https://bibliotekanauki.pl/articles/778985.pdf
Data publikacji:: 2017
Wydawca:: Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:: Baker’s yeast effluent
COD
decolorization
sonolysis
ultrasonic irradiation
Opis:: In this study, ultrasonic treatment of baker’s yeast effluent was investigated in an ultrasonic homogenizer emitting waves at 20 kHz. The SnO₂ /TiO₂ composites were used as a sonocatalyst to assist the sonication process. Decolorization and chemical oxygen demand (COD) removal of baker’s yeast effluent with ultrasonic irradiation was examined. The effect of the composite preparation method, the molar ratio of SnO₂ /TiO₂ mixing time while the composite was prepared, the calcination temperature and time, the catalyst amount were investigated. The decolorization was higher at a 4:1 molar ratio of the SnO₂ /TiO₂ composite prepared by using an ultrasonic probe and 6 min ultrasonic irradiation time. The decolorization increased, with an increase in the calcination temperature. The optimum calcination time was 60 min and catalyst amount was 0.2 g/l. According to the results, decolorization rate was 26.63% using this composite. There was no COD removal at the studied conditions.
Źródło:: Polish Journal of Chemical Technology; 2017, 19, 2; 26-32
1509-8117
1899-4741
Pojawia się w:: Polish Journal of Chemical Technology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 15.

Tytuł:: Splot damasceński : jak wyjść z Iraku.
Powiązania:: Forum 2006, nr 51/52, s. 8
Data publikacji:: 2006
Tematy:: Baker, James
Opis:: Rys.; Tł. art. zamieszcz. w "Le Figaro, Courrier International".
Dostawca treści:: Bibliografia CBW

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