Výsledky vyhledávání - "Donald Potts"

Explicitly controlling electrical current density overpowers the kinetics of the chlorine evolution reaction and increases the hydrogen production during seawater electrolysis

Autor: John Koster, Søren Tornøe, Nobuhiko Paul Kobayashi, Donald Potts

The chlorine evolving reaction (CER) that subdues the oxygen evolving reaction (OER) during the electrolysis of seawater has long been an impediment to the attainment of producing hydrogen in volume without generating harmful byproducts containing ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1ddb07063a74d1ee5e91f4989f2825a
https://ecsarxiv.org/ykv2h

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Comparison of Paired-Ion Liquid Chromatographic Method with AOAC Fluorometric and Microbiological Methods for Riboflavin Determination in Selected Foods

Autor: Donald Potts, Erlinda S P Reyes, Cheryl Taylor, Kathleen M Norris

Publikováno v: Journal of AOAC INTERNATIONAL. 71:16-19

A paired-ion liquid chromatographic (LC) technique coupled with fluorometric detection to determine riboflavin in various food matrices is described. Chromatograms of many foods showed 2 peaks of interest due to presence of riboflavin and flavin mono

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a2493324cca396c2d6e9912a5a82fdc3
https://doi.org/10.1093/jaoac/71.1.16

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Drought Resistance Adaptations in Urban Honeylocust

Autor: Donald Potts, Lee Herrington

Publikováno v: Arboriculture & Urban Forestry. 8:75-80

Honeylocust is being widely planted in urban environments. The species is reputed to be well adapted for survival in these locations, but nevertheless exhibits premature senescence, tissue damage and early mortality on urban sites. Despite ample rain

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::95d936092f3c4f95149438ab0ac48262
https://doi.org/10.48044/jauf.1982.017

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RIBOFLAVIN DETERMINATION IN MILK

Autor: Donald Potts, Inayat Rashid

Publikováno v: Journal of Food Science. 45:744-745

A new method to determine riboflavin in skimmed, 2% partially skimmed, homogenized, 2% partially skimmed chocolate, and nonfat dry milk has been developed. Compared to both the organoleptic method and the AOAC method, it is simple, inexpensive and su

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::65f407b363f157175f8d069fb03a6528
https://doi.org/10.1111/j.1365-2621.1980.tb04149.x

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