Essays about: "Protein Properties"
Showing result 1 - 5 of 266 essays containing the words Protein Properties.
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1. Randomized Diagonal Estimation
University essay from KTH/Matematik (Avd.)Abstract : Implicit diagonal estimation is a long-standing problem that is concerned with approximating the diagonal of a matrix that can only be accessed through matrix-vector products. It is of interest in various fields of application, such as network science, material science and machine learning. READ MORE
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2. Effects of mixed surfactant system on chemical and physical stability of human growth hormone
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : In protein formulation, addition of surfactants is commonly executed to enhance product stability and shelf-life. The reason is that surfactants can protect proteins against surface-induced aggregation. However, the interaction between surfactant and protein depends on the type of surfactant used. READ MORE
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3. En hållbart intensifierad slåttervall med vitklöver : en litteratursammanställning
University essay from SLU/Dept. of Crop Production EcologyAbstract : Fördelarna med att inkludera vall i växtföljden är många, till exempel kolinlagring, markförbättrande egenskaper och ogräsbekämpning. Intresset för odling av vall ökar när det finns fler avsättningsmöjligheter och ses som ett medel för att uppnå en hållbar intensifiering av odlingssystemet. READ MORE
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4. Characterization of Antigenic Properties of Two Immunogenic Proteins of Streptococcus pneumoniae
University essay from Uppsala universitet/Institutionen för medicinsk biokemi och mikrobiologiAbstract : The bacterium Streptococcus pneumoniae (pneumococcus), is considered to be a leading cause of morbidity and mortality globally, particularly in infants and the elderly. It is one of the most frequent causes of respiratory tract infections, which sporadically have the potential to develop into serious invasive symptoms including sepsis and meningitis. READ MORE
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5. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. READ MORE