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Enzymes From Cow Stomach Contain Useful Microorganisms That Can Recycle Plastic

(Photo : Photo by Arbendra Pratap) Bacteria were discovered in rumen fluids, which is the biggest compartment of a ruminant s stomach. Ruminants rely on microorganisms to help break down their coarse plant diet. The researchers hypothesized that some microorganisms in a cow s rumen would be able to digest polyesters. Cow Diet (Photo : Pixabay) Cows eat cutin, a natural polyester generated by plants, as a result of their herbivorous diets. Being a synthetic polyester, PET has a chemical structure comparable to that of this natural material. According to corresponding author Doris Ribitsch, a senior scientist at the University of Natural Resources and Life Sciences in Vienna, cutin makes up most of the cuticle or waxy outer layer of plant cell walls. Thus, it can be found in abundance in the peels of tomatoes and apples, for example.

Claudia ribitschDoris ribitschLaura ribitschDavid levinMicrobiome researchLife sciencesUniversity of natural resourcesUniversity of manitoba department biosystems engineeringArbendra pratapDisrupted whenNew groupsGetty imagesNatural resourcesLive scienceBiological engineeringApplied microbiology

Watermelon is a summertime staple But what s hidden behind the sweetness?

Watermelon is a summertime staple. But what s hidden behind the sweetness? Michael Merschel, American Heart Association News July 1, 2021 FacebookTwitterEmail Lea en español Whether they re serving as snacks at a family reunion or props in a late-night comedy act, watermelons and fun just seem to go together. But how does watermelon hold up health-wise? Smashingly, you might say. I m definitely impressed by its health benefits, said Tim Allerton, a postdoctoral researcher at Louisiana State University s Pennington Biomedical Research Center in Baton Rouge. Fruit is always part of a healthy diet. But watermelon s combination of nutrients makes it special, Allerton said.

United statesTim allertonSuperfan mark twainLouisiana state university pennington biomedical research centerAmerican heart association newsAmerican heart association copyright permission guidelinesAmerican heart association incLouisiana state universityPennington biomedical research centerKalahari desertFood chemistryMark twainAmerican heart associationஒன்றுபட்டது மாநிலங்களில்நேரம் ஒவ்வாமைலூசியானா நிலை பல்கலைக்கழகம் பென்னிங்டன் உயிர் மருத்துவ ஆராய்ச்சி மையம்

Slowing sugar rush to yield better grapes

Researcher Pietro Previtali collecting sample Cabernet Sauvignon grapes for the study. One of the many challenges for grape growers posed by climate change is the accelerated rate at which grapes ripen in warmer climates, which can result in poor colour and aroma development. In a new study published in the Journal of Agricultural and Food Chemistry, researchers from the University of Adelaide found it is possible to increase the flavour potential of Cabernet Sauvignon grapes by slowing down the ripening process with strategies including crop load manipulation and irrigation management. “Groups of compounds were responsive to different factors, including crop load, irrigation, ripening rate and in some cases an interaction of these.”Lead author, Pietro Previtali from the University of Adelaide’s School of Agriculture, Food and Wine

United statesSan joaquin valleyPietro previtaliChristopher fordUniversity of adelaide school agricultureUniversity of adelaideResearcher pietro previtaliCabernet sauvignonFood chemistryAssociate professor christopher fordஒன்றுபட்டது மாநிலங்களில்சான் ஜொஅஃஉஇந் பள்ளத்தாக்குகிறிஸ்டோபர் ஃபோர்ட்சபேர்னெட் ஸாவிக்நாந்உணவு வேதியியல்

American Chemical Society journals remain most cited in chemistry

American Chemical Society journals remain most cited in chemistry
miragenews.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from miragenews.com Daily Mail and Mail on Sunday newspapers.

United statesTaylor francisJames milneSarah tegenEnvironmental sciencesChemical researchAmerican chemical societyEnvironmental science technologyInorganic nuclearWiley angewandte chemie international editionJournal of the american chemical societyEnergy materialsEnergy lettersPublications divisionJournal citation reportsImpact factor

Slowing down grape ripening can improve berry quality for winemaking

Slowing down grape ripening can improve berry quality for winemaking
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United statesSan joaquin valleyChristopher fordWaite research instituteFood chemistryCabernet sauvignonInnovative wine productionAustralian governmentWine australiaஒன்றுபட்டது மாநிலங்களில்சான் ஜொஅஃஉஇந் பள்ளத்தாக்குகிறிஸ்டோபர் ஃபோர்ட்காத்திருங்கள் ஆராய்ச்சி நிறுவனம்உணவு வேதியியல்சபேர்னெட் ஸாவிக்நாந்புதுமையானது மது ப்ரொடக்ஶந்