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Parenteral nutrition as a risk factor for bronchopulmonary dysplasia: its role and possible mechanisms in infants less than 29 weeks gestationMohamed, Ibrahim 04 1900 (has links)
No description available.
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Verbindungen von Molybdän und Wolfram in den Oxidationsstufen IV - VI als Modelle für Molybdän- und Wolfram-Cofaktoren / Compounds of molybdenum and tungsten in the oxidation states IV-VI to mimic molybdenum and tungsten cofactorsDöring, Alexander 11 October 2010 (has links)
No description available.
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Couleur des jus de pomme et des cidres : analyse structurale et impact de plusieurs paramètres physico-chimiques / The color of apple juices and ciders : structural analysis and impact of several physical-chemical parametersLe Deun, Erell 21 December 2016 (has links)
Les composés phénoliques sont impliqués dans les propriétés organoleptiques majeures des aliments dérivant d’une matrice végétale. Ils sont notamment responsables de l’amertume, de l’astringence et de la couleur des produits cidricoles. Le brunissement observé lors de la transformation des fruits est lié à la formation de pigments jaunes-orangés. Il est initié par l’activité d’une enzyme plastidiale, la polyphénol oxydase, qui catalyse l’oxydation des polyphénols en présence d’oxygène. Cela aboutit à la formation de quinones, espèces chimiques très réactives qui sont rapidement impliquées dans des voies réactionnelles ultérieures. Certains produits néoformés sont colorés. Un profilage des molécules colorées présentes dans quatre jus de pomme monovariétaux aux couleurs contrastées a été réalisé en CLHP-DBD-SM. Il a mis en évidence l’existence de tannins oxydés colorés et de composés jaunes-orangés non tannants. Parmi ces derniers, des produits d’oxydation de la phloridzine, dérivant de la classe des dihydrochalcones, ont été clairement identifiés (POPj, XGPOPj). Des approches couplées en milieu réel et solution modèle ont en outre permis d’identifier une nouvelle structure colorée dérivant d’un couplage oxydatif entre une dihydrochalcone et un flavanol monomère. Enfin, des déhydrotrimères d’épicatéchine ont pu être caractérisés en solution synthétique mais n’ont pas été détectés directement dans les jus. Par ailleurs, la couleur exprimée par les pigments formés peut subir des modulations en fonction de l’environnement physico-chimique. A titre d’exemple, la fermentation cidricole génère classiquement une décoloration des moûts ; or la composition du milieu fermentaire évolue sous l’influence de différents paramètres tels que le pH ou le potentiel redox. L’impact d’un milieu réducteur sur la couleur du POPj et d’une déhydrotriépicatéchine de type A, sélectionnés comme pigments modèles des jus de pomme, a été exploré par voltammétrie cyclique et spectroélectrochimie UV-visible. En outre, les changements de propriétés spectrales du POPj liés à son état de protonation ont été rationalisés par des approches de TD-DFT. / The phenolic compounds are involved in the main organoleptic properties of plant-derived foods. They are especially responsible for the bitterness, the astringency and the color of apple cider products. The browning observed during fruit processing is related to the formation of yellow-orange pigments. By its catalytic activities, the polyphenol oxidase, a plastidial enzyme, initiates the oxidation of polyphenols in the presence of oxygen. It leads to the formation of quinones, very reactive species which are quickly involved in further chemical reactions. Some of the neoformed products are colored. Four apple juices, showing contrasted colors, were analyzed by reversed-phase HPLC-DAD-MS in order to obtain their profiles in colored compounds. The presence of yellow-orange oxidized tanning and non-tanning compounds was highlighted. Within the latter compounds, some phloridzin oxidation products, deriving from dihydrochalcones, were clearly identified (POPj, XGPOPj). In parallel, coupled approaches in real media and model solutions led to the identification of a new colored structure deriving from an oxidative coupling between a dihydrochalcone and a flavanol monomer. Finally, catechin trimers were also characterized in synthetic medium but they were not detected directly in apple juices. Moreover, the color expressed by the yellow-orange pigments can suffer some variations as a function of the physical-chemical environment. For instance, the cider fermentation results generally in a loss of color in apple juices; but the composition of the fermentative medium evolves under the influence of several parameters, such as pH and redox potential. The impact of reducing conditions on the color of POPj and A-type dehydrotriepicatechin, both selected as model pigments of apple juices, was explored by cyclic voltammetry and UV-visible spectroelectrochemistry. Besides, the changes in spectral properties of POPj, related to its protonation state, were rationalized by TD-DFT calculations.
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Mechanisms Causing Ferric Staining in the Secondary Water System of Brigham City, UtahWallace, Robert Derring 26 May 2007 (has links)
Water from Mantua reservoir has, during some years, exhibited reddish-brown staining when used by Brigham City for irrigation. I propose that seasonal fluctuations in the reservoir chemistry create an environment conducive to dissolving iron from the iron-rich sediments, which subsequently precipitate during irrigation, resulting in a staining event. These conditions are produced by chemical and biological decomposition of organic matter, coupled with isolation of the hypolimnetic waters, which results in seasonal low concentrations of dissolved oxygen in these waters. Under these specific circumstances, anaerobic conditions develop creating a geochemical environment that causes iron and manganese reduction from Fe(III) to Fe(II) and Mn(IV) to Mn(II), respectively. These reducing conditions facilitate reduction-oxidation (redox) chemical reactions that convert insoluble forms of iron and manganese found in the reservoir sediments into more soluble forms. Consequently, relatively high amounts of dissolved iron and manganese are generated in the bottom waters immediately adjacent to the benthic sediments of the reservoir. Water withdrawn from a bottom intake pipe during these periods introduces iron-rich water into the distribution system. When this water is exposed to oxygen, reoxidation shifts redox equilibrium causing precipitation of soluble Fe(II) and Mn(III) back to highly insoluble Fe(III) and Mn(IV). The precipitant appears on contact surfaces as the aforementioned ferric stain. This research focuses specifically on the iron chemistry involved and evaluates this hypothesis using various measurements and models including field data collection, computer simulations, and bench-scale testing to validate the processes proposed.
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