ライフサイエンスコーパス: crystallisation

1 aged powders showed no occurrence of lactose crystallisation.

2 h incompatible elements controlled by zircon crystallisation.

3 phenomena collectively known as flow induced crystallisation.

4 lm studies reveal unique features of polymer crystallisation.

5 carrots due to ice crystals formation and re-crystallisation.

6 ed and this interaction inhibited nifedipine crystallisation.

7 mation, making them promising candidates for crystallisation.

8 ents, which has allowed its purification and crystallisation.

9 tendency to aggregate, a major obstacle for crystallisation.

10 , stabilising its structure and facilitating crystallisation.

11 rove significant to our understanding of how crystallisation ages are evaluated (e.g., plagioclase-wh

12 roductive, technologies (e.g. precipitation, crystallisation and aqueous solvent extraction), further

13 which facilitate the understanding of glass crystallisation and development of glass-ceramics.

14 and adulterated lipids in relation to their crystallisation and melting parameters were studied usin

15 The crystallisation and polymorphic properties of three sunf

16 anism is developed to elucidate the periodic crystallisation and the kinetically trapped morphology a

17 etrologic history to constrain the timing of crystallisation and to interpret FAN chemical diversity.

18 cted lithosphere, together favour nanometric crystallisation (and associated grain-boundary sliding)

19 a1-alpha2b, absent due to proteolysis during crystallisation, appear inessential to toxicity.

20 st part of the review, the basics of polymer crystallisation are summarized; the main factors acting

21 s they are very interesting for the study of crystallisation because diffusion, mixing and mass and h

22 nd to be a consequence of differences in the crystallisation behaviour of different TAGs.

23 d HM-lecithin was the key in controlling the crystallisation behaviour, and thereby enabled the forma

24 wo 1,4-dioxane molecules, a component of the crystallisation buffer.

25 ds are all found to be generic components of crystallisation buffers, highlighting the non-cognate li

26 Frustration of crystallisation by locally favoured structures is critic

27 t this is not due to artefacts caused by the crystallisation conditions but is most likely due to the

28 A crystallisation-depletion mechanism is developed to eluc

29 ere the first to be found to undergo "living crystallisation-driven self-assembly" in solution, a con

30 describe various strategies employed in our crystallisation effort that could be applied to crystall

31 centrations increased from 0 to 100 ppm, the crystallisation enthalpies increased from 27 to 31 J/g a

32 h all three forms were initially produced in crystallisation experiments under identical conditions,

33 Hanging-drop vapour-diffusion crystallisation experiments, using lithium sulphate as t

34 osensitive channel, MscS, and its subsequent crystallisation, has provided a new paradigm for mechano

35 ed zircon record available for Toba, and the crystallisation history of Toba quartz traces an influx

36 torial review is a basic introduction to the crystallisation in glasses and mainly focuses on silicat

37 Crystallisation is at the heart of various scientific di

38 Knowing the mechanism of glass crystallisation, it is possible to predict and design a

39 Here, we investigate the perovskites crystallisation kinetics and growth mechanism in real ti

40 The isothermal crystallisation kinetics of these fats were examined by

41 howed that SHSs and CBEs exhibited different crystallisation mechanisms according to their triacylgly

42 ntrast agents, and integral membrane protein crystallisation media.

43 present work was to assess the mechanism of crystallisation, more precisely the dominant component r

44 present an in situ study of the solvothermal crystallisation of a new MOF [Yb2(BDC)3(DMF)2]H2O (BDC=b

45 important dietary factors for inhibiting the crystallisation of calcium oxalate kidney stones in susc

46 te micro and streak seeding allows selective crystallisation of form I or form II crystals.

47 provide suitable model systems for studying crystallisation of long chain polymers, making distinct

48 stallisation effort that could be applied to crystallisation of other RNP particles.

49 s and slows the water molecules prevents the crystallisation of protein hydration water upon cooling.

50 ied surfactant layer of HM-lecithin inducing crystallisation of the shell by interfacial heterogeneou

51 hine that permits to fingerprint the primary crystallisation of triacylglycerols (TAGs) molecules and

52 e report on the counter intuitive reversible crystallisation of two-dimensional monolayer of Trisilan

53 The crystallisation onset point increased (P<0.05) with incr

54 Crystallisation peaks in the DSC thermograms of the oil

55 e parameters and electron density during the crystallisation process and Rietveld analysis shows that

56 onal rearrangement of the Cu site during the crystallisation process due to the presence of a trace r

57 During the crystallisation process, organic compounds from surround

58 ructures are produced dynamically during the crystallisation process.

59 Preliminarily, it is stated why the crystallisation processes are relevant in polymer scienc

60 Crystallisation processes have evolved to practical meth

61 overs the basic principles behind asymmetric crystallisation processes, with an emphasis on Viedma ri

62 ies can offer towards the study of different crystallisation processes.

63 All samples studied displayed a two-step crystallisation profile that could be fitted to an expon

64 Same observation was depicted from the crystallisation profiles of BT adulterated by LD doses r

65 ams showed that DAGs changed the melting and crystallisation profiles of lard.

66 with LD did not exhibit clear changes on its crystallisation profiles.

67 of properties for these sequences including crystallisation propensity, protein disorder and post-tr

68 and diacylglycerols affected the melting and crystallisation properties in a solid fat system.

69 es of emulsifier all had an influence on the crystallisation properties of fat in the emulsions.

70 The crystallisation properties of milk fat emulsions contain

71 The melting and crystallisation properties were investigated by the dete

72 engineering steps that eventually yielded a crystallisation-ready construct which recently led to th

73 A crystallisation screen of the purified protein led to th

74 Nucleotide co-crystallisation screening revealed that this groove bind

75 tous binding of a sulphate molecule from the crystallisation solution has facilitated an accurate des

76 pproaches that have been employed so far for crystallisation studies for the uninitiated in these tec

77 Indeed, crystallisation studies of different types of crystallin

78 increased from 27 to 31 J/g and the maximum crystallisation temperature increased from -64 to -62 de

79 ating that the influence of particle size on crystallisation temperature is more pronounced in the su

80 In general, the crystallisation temperature of emulsified fats decreased

81 ed that the presence of fish oil reduced the crystallisation temperature, melting temperature, and me

82 cations, from a host matrix for proteins for crystallisation, to templates for nanoscale structures.

83 rch and findings on the phenomena of polymer crystallisation under processing conditions, with partic

84 and below 10 degrees C and also the onset of crystallisation was considerably lowered.

85 e most critical factor in our success in the crystallisation was the introduction of various tertiary

86 y materials can be induced using rapid photo crystallisation with circularly polarised laser light.