Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Quinine Sulphate"'
Autor:
Kalyani A. Jadhav
A new, rapid, and specific thin layer chromatographic method was developed for the estimation of quinine and ciprofloxacin. Separation was achieved in chromatographic tank by using adsorbent material as silica gel which was applied on glass plate and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79980330ffa94df973e1c03109a98cb2
A new, rapid, sensitive and specific liquid chromatographic method with UV detection for the simultaneous estimation of quinine and ciprofloxacin was developed. Separation was achieved with HibarR 250-4.6 HPLC column PurosphensR STAR RP-18 and mobile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46528bca3137d3e97df88e577eddab0e
Autor:
Sawant RL, Jadhav KA
A simple, rapid, sensitive and specific liquid chromatographic method with UV detection for the simultaneous estimation of quinine and ciprofloxacin was developed. Separation was achieved with HibarR 250-4.6 HPLC column PurosphensR STAR RP-18 and mob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8928185c755045c0b888ad1142f16a9f
Publikováno v:
ACS Omega, Vol 4, Iss 3, Pp 5509-5516 (2019)
ACS Omega
ACS Omega
The present study demonstrates the near-field effect of silver nanostructure island films (SNIFs) on the photophysics and exited-state dynamics of quinine sulphate (QS) and its di-cation (QSD), doped in polyvinyl alcohol (PVA) films. The results indi
Publikováno v:
Research in Pharmacy and Health Sciences. 5
Publikováno v:
Corrosion Science. 106:298-302
A sensing plate for the simultaneous measurements of pH and Cl− concentration was fabricated. Terbium–dipicolinic acid complex (Tb–DPA) and quinine sulphate were used to measure the pH and Cl− concentration, respectively. In the incubation pe
Autor:
María-Pilar Sáenz-Navajas, Arancha de-la-Fuente-Blanco, Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Valentin
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2017, 62, pp.155-161. ⟨10.1016/j.foodqual.2017.07.005⟩
Food Quality and Preference, Elsevier, 2017, 62 (Supplement C), pp.155-161. ⟨10.1016/j.foodqual.2017.07.005⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Quality and Preference, Elsevier, 2017, 62, pp.155-161. ⟨10.1016/j.foodqual.2017.07.005⟩
Food Quality and Preference, Elsevier, 2017, 62 (Supplement C), pp.155-161. ⟨10.1016/j.foodqual.2017.07.005⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
The present study investigates the role of sensory interactions and the level of expertise of consumers on the perception of bitterness and astringency in a red wine complex matrix. In the first experiment, a commercial red wine was spiked with quini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2615342aac0843987aab5ca0ae97d1a6
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02176284
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02176284
Autor:
Sunanda T. Mahanwar, Prashant V. Anbhule, Saubai B. Wakshe, Shilpa R. Patil, Govind B. Kolekar, Vaibhav M. Naik
Publikováno v:
Macromolecular Symposia. 387:1800204
Recently it has been shown that pyrazines are associated with many aposematic, chemically defended insects. We have demonstrated that naive hatchling chicks, when offered drinking water to which 2-methoxy-3-isobutylpyrazine is added, develop a neopho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62f1778b94ef9be4dd80c381d36f4309
https://doi.org/10.1111/j.1095-8312.1987.tb01984.x
https://doi.org/10.1111/j.1095-8312.1987.tb01984.x
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