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Selective electrochemical sensor based on the electropolymerized p-coumaric acid for the direct determination of L-cysteine
by potentiodynamic electrolysis under the optimized conditions (0.10 mM p-coumaric acid in 0.1 M NaOH using 5 cycles

Self-assembly of supramolecular architectures by the effect of amino acid residues of quaternary ammonium pillar[5]arenes pillar[5]arenes containing amide-ammonium-amino acid moiety were synthesized. The compounds demonstrated

Acid-base properties and keto-enol equilibrium of a 5-substituted derivative of 1,3-diethyl-2-thiobarbituric acid,7-trimethyl-2-thioxo-1,2,3,5,6,7-hexahydro-4Hpyrano[2,3-d]pyrimidin-4-one (HDEAC). Acid-base properties for I

Development of new types of vegetable oil blends with balanced fatty acid composition on the basis of kazakh cotton oil and belarusian linseed oil in ratios of 5:1 and 10:1. Such ratio allows to balance the blend by ω-3 and ω-6 acids, as well as to reduce

Thermochemistry of halogenobenzoic acids as an access to PC-SAFT solubility modeling-monohalogenobenzoic acids (halogen = fluorine and iodine) were derived from transpiration measurements. Molar

Production of γ-valerolactone over mesoporous CuO catalysts using formic acid as the hydrogen sourceIn the present study, the conversion of levulinic acid (LA), butyl levulinate (BL), and ethyl

The specific immunochemical detection of 2,4-dichlorophenoxyacetic acid and 2,4,5-trichlorophenoxyacetic acid pesticides by amperometric cholinesterase biosensorsTwo specific immunoassays for the detection of 2,4-dichlorophenoxyacetic acid (2,4-D) and 2,4,5

Electrochemical reduction of mucochloric acid and its 5-alkoxy derivatives5-Alkoxy-3-chloro-2(5H)-furanones were synthesized by the electrochemical reduction of 5-alkoxy

A General Synthetic Route to Isomeric Pyrrolo[1,2- x][1,4]diazepinones and β-amino acids and pyrrolo[1,2-d][1,4]diazepin-4(5H)-ones from 2-(2-furyl)ethylamines and α

Description of a new species of soil algae, Parietochloris grandis sp. nov., and study of its fatty acid profiles under different culturing conditions of arachidonic acid and eicosapentaenoic acid ranged from 3.5 to 4.5% and 0.7% to 0.8%, respectively. The fatty

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