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$
\left\{ \begin{gathered}
- div(a(x,\nabla u)) - div(\Phi (x,u)) = fin\Omega \hfill \\
u = 0on\partial \Omega , \hfill \\
\end{gathered} \right.
$
\left\{ \begin{gathered}
- div(a(x,\nabla u)) - div(\Phi (x,u)) = fin\Omega \hfill \\
u = 0on\partial \Omega , \hfill \\
\end{gathered} \right.
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Del Sole Roberta Scardino Anna Lazzoi Maria Rosaria Mergola Lucia Scorrano Sonia Vasapollo Giuseppe 《Mikrochimica acta》2013,180(15):1401-1409
A molecularly imprinted polymer (MIP) for the specific retention of neopterin has been developed. A set of 6 polymers was prepared by radical polymerization under different experimental condition using methacrylic acid as functional monomer and ethylene glycol dimethacrylate as crosslinker, with the aim to understand their influence on the efficiency of the MIP. The performance of each MIP was tested in batch experiments via their binding capacity. The MIP prepared in the presence of nickel ions in dimethylsulfoxide-acetonitrile mixture (P4) exhibited the highest binding capacity for neopterin (260 μmol per gram of polymer). A selectivity study with two other pteridines demonstrated the polymer P4 also to possess the best selectivity. A molecularly imprinted polymer for the specific retention of neopterin was developed. A set of 6 polymers was prepared under different experimental condition. The performance of each MIP was tested through their binding capacity. The MIP P4 prepared in the presence of nickel ions exhibited the highest binding capacity 280.
AbstractCuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin content. Four varieties of durum wheat were processed comparing the traditional cooking method (TR-boiling for 5/6?hours), and an innovative one (IN-grains scarification, germination, and cooking at 50?°C for 2?hours). On soups obtained the content of biotin, niacin and α-amylase activity were determined. ANOVA showed the cooking method influences biotin and niacin content having values from 0.56 and 0.72?ng ml?1 (raw grain) and values close to 0 (TR), while only a 10% decrease (IN) respectively for both vitamins. On the contrary, α-amylase activity was reduced with IN method. The IN method combined with ancient grains, produces the soup with a good vitamin B amount. 相似文献
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