Angiotensin-converting enzyme

Estimation of Plasma urea, uric acid and Creatinine in plasma of control and experimental rats Urea, creatinine and uric acid were assayed in plasma using standard kits supplied from Agappe Diagnostics Ltd., Kerala, India and the results expressed as mg/dl. 3.4.1 Effect of Kombucha on urea, creatinine and uric acid in control and experimental rats As shown in Table 3.4.1, STZ induced diabetic hyperglycemia causes the significant elevation of plasma levels of urea, uric acid and creatinine…

Calculating the Enthalpy Change of Combustion of Five Different Alcohol Fuels Including Methanol, Ethanol, Propanol, Butanol and Pentanol by Heating and Measuring the Change in Temperature of Water using a Temperature Probe Introduction: The enthalpy change of combustion can be calculated using the formula △H = MC△T, where △H is the enthalpy change in kJ mol-1, M is the mass in kilograms, C is the specific heat capacity in kilojoules, and △T is the temperature change in kelvins. In this…

Lab number 11 is also titled “Final Plaque-Purification”. The objective for this lab is the same as lab number 9. The materials needed in this lab are a sterilized Agar plate, sterilized, 1 P20 Micropipette. P20 micropipette tips, 4.5 milliliters of Top Ager, 0.5 milliliters of M. smegmatis, 2 serological pipets, and 5.0 milliliters of Phage buffer. The protocol is to create agreed on the bottom of the Agar plate to look like a checkerboard. Flip it back over with a cover face in the ceiling.…

Cyclodextrins are enzymatically modified starches composed of glycopynanose units which form a ring of either six (α-cyclodextrin), seven (β-cyclodextrin) or eight (γ-cyclodextrins) units. Characteristics of β-cyclodextrins include: • Glucose unit: 07 • Molecular weight: 1135 • Solubility =1.85g/100ml • Cavity diameter = 6.4 Ǻ • Diameter of outer periphery = 15.4 Ǻ • Approx. volume of cavity = 262 (Ǻ)3 Cyclodextrins have a cylindrical shape with central axial cavity and resembles the shape of a…

Non-enzymatic and Enzymatic Browning PART A: NON-ENZYMATIC BROWNING The Maillard Reaction is a process of non-enzymatic browning foods happens when you cook both reducing sugars and amino acids at high temperatures while dry cooking. The carbonyl group of the sugar interacts with the nucleophilic amino group (amine; -NH2) of the amino acid peptides or proteins to eliminate a molecule of water, a brown pigment, called “melanoidin” is formed after polymerization and odor and flavor of molecules…

Bacterium Inoculums preparations for the MIC and MBC experiments From the previous isolated and identified MRSA and VRSA S. aureus isolates, four MRSA+VRSA and four MRSA+VSSA isolates were chosen for MIC and MBC experiments. With a sterile loop, a loopfull from each chosen isolate was inoculated from the BHI slant into MH broth then incubated with shaking at 37°C overnight for 24 hours. The concentrations of these suspensions were adjusted to be equal to the 0.5 McFarland standards by adding a…

Abstract: The effect of incubation with white rot fungi on improvement of the nutritive value of bagasse was evaluated. Bagasse was either autoclaved at 120˚C for 20 minutes or steam pasteurized at 100˚C for 1hour and inoculated with Pleurotus Ostreatus or Pleurotus Citrinopileatus at the rate of 2% (w/w). Incubation period was 0, 50, 85 and 120 days. Nutritive value was determined by enzymatic analysis. By 120 days, the proportion of OCC and Oa increased by up to 44.0% and 77.5%, respectively…

3.3 Tribological properties of Cr-B-C-N coatings in artificial seawater Fig.10 shows the friction behaviors and the mean-steady friction coefficients of Cr-B-C-N coatings sliding against SiC balls in artificial seawater. As seen in Fig.10a, it is clear that the CrCN coatings showed higher friction coefficient than other coatings during the tribo-test in artificial seawater. The initial friction coefficient of CrCN coatings was 0.17, while that of CrBCN coatings ranged between 0.14 and 0.15. For…

Nanosilver Impregnation A 400 ppm aqueous dispersion of silver nanoparticles was produced and applied to the specimens using electrochemical technique. The size range of silver nanoparticles was 30-80 nm. The pH of the suspension was 6-7; two kinds of surfactants (anionic and cationic) were used in the suspension as stabilizer; the concentration of the surfactants was three times the nano-silver particles. Empty-cell impregnation process (Rueping method) was carried out in pressure vessel under…

What are the Uric Acid Rich Foods? – Uric acid is a chemical that is formed in the body when the body starts breaking down and this causes purine (purine) to grow. There are some food and drinks such as beer, mackerel, grind, beans, anchovies and dry beans. It is a special acid that travels through the kidneys in the blood and travels through kidneys and urine/urine and thus increases some conflicts. If a number of uric acid increases in the blood then the cause of hyperuricemia becomes. In…