EVIDENCE FOR LASTING ALTERATIONS TO AQUATIC FOOD WEBS WITH SHORT-DURATION RESERVOIR DRAINING.


Visualisation of the interaction between Acidithiobacillus ferrooxidans and oil shale by atomic force microscopy

This study visually documents the mechanical contact and interaction between the bacterial cells of two biogeocenotically different strains of Acidithiobacillus ferrooxidans (At.ferrooxidans) and oil shale containing pyrite.Atomic force microscopy (AFM) imaging was used to visualise initial interaction between the microorganisms and the surface min

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Elucidating the microscopic origin of observed anti-correlation between the protein-protein and protein-water interaction energies

Water as a solvent plays an important role in dictating the structure and dynamics of the large biomolecules like proteins.It has been proposed that the protein dynamics and energetics are closely coupled to the water molecules in the hydration shell.In particular, it has been shown earlier that the fluctuations in intra-protein (protein-protein) i

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Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components

The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that Nylon Show Lunge Line UHP technology accelerates the extraction of cold brew (CB) coffee.Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemic

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