Redox

80 and they grow at a higher range of aw than bacteria. [12] 3) Oxidation – reduction potential (Eh) This relates to a substrate loosing or gaining an electron (e-), therefore the Eh value is used to show how likely redox reaction will happen. Oxidation can be identified by more positive (+ve) electrical potential values, therefore reduction can be identified by more negative (-ve) electrical potential values. e.g. fruit juices Eh values…

sacrificial electron donor, such as a tertiary amine which can be a new way for combining the photochemical reduction of CO2 to photochemical water-splitting. However, eliminating the external reducing agent implies the direct coupling of two difficult redox reactions. The optimum conditions for the CO2…

The Anode What is Anode? What is anode fabricated from in Li-ion battery? What material could be replacement of ion material however failed? What is design and structure of anode in Lithium ion(Lithium ) battery? What is the reaction/process that are undergoing in anode? What are the recent advancements in anode of Lithium ion(Lithium ) battery? What are the challenges that are still left in the field? 1) The anode is the negative electrode of a galvanic cell and is related to the oxidation…

Redman, L. M. (2011). Caloric restriction in humans: physiological, psychological, and behavioral outcomes. Antioxidants and Redox Signaling, 14 (2), 275-287. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3014770/ Calorie restriction can lead to many disorders such as abdominal obesity, insulin resistance, dyslipidemia, and hypertension or metabolic syndrome. Calorie restriction can, ironically, cause weight gain after dieting due to factors like a low metabolism, impaired fat oxidation, insulin…

Clostridium tetani is a bacillus, or rod-shaped bacteria responsible for the often-fatal disease tetanus. The word tetanus originated from the Greek word tetanos, which means to ‘stretch’. It is a Gram-positive bacterium and often appears to be shaped like a tennis racket, drumstick, or club when stained. This unusual appearance is the result of sporulation that occurs within the cell. C. tetani is an obligate anaerobe and relies solely on fermentation. Since it is an obligate anaerobe, this…

INTRODUCTION The modern view of COPD suggests that this - a progressive disease characterized by an inflammatory component, bronchial obstruction and structural changes in the lung tissue. And a significant role in the pathogenesis plays a variation of the immune reactivity. It is known that activation of immune reactions in COPD mediated effects on molecular cell systems a wide range of mediators, primarily cytokines that regulate the immune reactivity of the organism. [1] Established that…

Introduction The amount of soil and groundwater contamination is enormous. There are many documented cases of groundwater contamination in Australia and all other parts of the world. Experience from Europe and North America suggests that it will become a serious problem in the future. Groundwater is water below the earths surface. Groundwater contamination occurs when man made products like oil, gasoline and fertilisers get into the groundwater and causes it to become unsafe for human use.…

According to the recent studies, Shrimp aquaculture is considered to be one of the most environmentally destructive forms of modern agriculture affecting mangroves directly [83]. Aquaculture destroys the mangroves to create shrimp ponds, reduce the ground water levels, and cause pollution to the surface water from the pond effluents [100]. Lack of long-term conservation and management of natural resources are the greatest shortcoming of shrimp aquaculture [40]. Researchers have noticed that the…

Compare and Contrast between Old and New Food Technologies. Comment. Food Technology: It is the branch of food science that deals with the food production process. It deals with the Selection, preservation, processing and packaging of the food. In early age, scientist research into food technology that was the concentration of food preservation. For example: Louis Pasteur, a renowned scientist, researched on the spoilage of vine. In 1864, he describes how to avoid spoilage of vine. It was his…

1. Glycolysis a. Indicate at what stage the compound is officially no longer a sugar, and why? The compound is no longer a sugar is at stage five. This is because the fructose 1,6 bisphosphate in stage four, breaks down from a six carbon sugar to two, three carbon molecules. The first one being dihydroxyacetone phosphate (DHAP) and the other being glyceraldehyde 3-phosphate (G3P). b. Indicate how the glucose enters the cell The glucose enters the cell through facilitated diffusion because…