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The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
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Showing 101 to 110 of 2329 (0.031 seconds)Spelling suggestions: "subject:"[een] TOXICITY"" "subject:"[enn] TOXICITY""
| 101 |
The regulation of intracellular pH and ammonium in intact rice (Oryza sativa) and Maize (Zea mays) roots : an investigation of the mechanism(s) of NHâ†3 toxicityWilson, Glen H. January 1998 (has links)
No description available.
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| 102 |
Diterpenoid constituents of various species of the genus Euphorbia and the development of biological screening testsOnwukaeme, D. N. January 1987 (has links)
No description available.
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| 103 |
The role of glutathione in hepatoprotectionDodd, Charlotte Claire January 2001 (has links)
No description available.
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| 104 |
Heavy metal tolerance in Aspergillus nidulansPhelan, Anne January 1991 (has links)
No description available.
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| 105 |
Biochemical investigations into experimental alcoholic cardiomyopathy and hypertensionPatel, Vinood Bhagwandas January 1997 (has links)
No description available.
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| 106 |
Testicular toxicity of standard and investigational anti-cancer drugsWahed, I. A. January 1988 (has links)
No description available.
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| 107 |
The photoactivity of the extracellular cadmium sulfide particles of Klebsiella aerogenesHolmes, Justin January 1996 (has links)
No description available.
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| 108 |
The toxicity of flue gas desulphurisation effluent to freshwater organismsChild, P. January 1995 (has links)
No description available.
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| 109 |
Environmental fate prediction using molecular modelling techniquesLeeke, Caleb January 1999 (has links)
No description available.
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| 110 |
Alcohol tolerance in yeast : on factors influencing the inhibitory and toxic effects of alcohols on distilling yeastOkolo, Bartholomew Ndubuisi January 1986 (has links)
An investigation of the factors influencing the inhibitory and toxic effects of ethanol and higher alcohols, byproducts of alcoholic fermentation, on yeast, is presented. The relative potency of alcohols was found to correlate strongly with the carbon chain-length or molecular size and the lipid solubility of the respective alcohols. Higher alcohols act synergistically with each other and with ethanol in causing cell death of suspensions of non-growing Saccharomyces cerevisiae. The presence of higher alcohols in fermented broth, even at low concentrations, and other by-products of alcoholic fermentation, could explain the higher potency of ethanol produced during fermentation compared to added ethanol. The kinetics of uptake of labelled ethanol supplied at different concentrations gave no evidence of enzymic involvement in the ethanol uptake process. The rate of release of labelled ethanol by cells fed labelled glucose paralled the rate of p14sC-C0b2s release. This does not support the view that ethanol accumulates within the cells to higher concentrations than occur in the medium. Supplementation of a basal synthetic medium with various nutrients did not confer additional survival capacity on yeast against the adverse effects of alcohol. Osmotic pressure did not influence alcohol toxicity below 10% (w/v) sorbitol equivalent of osmotic pressure. Alcohol toxicity is not influenced by hydrogen ion concentration (pH) over a range of pH 5.3 to 3.5.
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