A protein comprising at least a first functional site having the ability to bind the cap structure of mRNA and a second functional site having the ability to bind a solid support matrix in such a manner as to allow the first functional site to be immobilized and still remain functionally accessible ...
The present invention describes the use of 5-bromoindole-3-acetic acid (5-B-IAA) as an auxin affecting plant cell growth. The invention relates to the use of 5-B-IAA compositions to affect growth in monocotyledonous as well as in dicotyledonous plants. The invention also describes the use of 5-B-IAA ...
A novel two-stage submerged fermentation process for producing vinegar with an acetic acid concentration of more than 15% is disclosed. In the first fermentation stage, the total concentration (i.e. the sum of the alcohol and acetic acid concentrations) increases from a starting level between 12 and ...
A device for the production of oils by pressing and extracting a raw material containing oleiferous or extractable substances in the presence of a liquid or supercritical extraction agent. The device includes an inlet for said raw material, a substantially cylindrical pressing body having outlets fo ...
A process for producing vinegar by stationary acetic acid fermentation which comprises charging the starting mash into a closed type fermentation tank, keeping the oxygen concentration in the gas phase of said fermentation tank so as to fall in a range of 20-60% (V/V), and controlling the fermentati ...
A method for enhancing the salty-taste and/or delicious-taste of food products and materials thereof, containing sodium chloride, by using trehalose without imparting any unsatisfactory taste and flavor. The content of trehalose to be incorporated is usually in the range of about 1.5-12% to the food ...
Process for continuous production of vinegar by microbiological conversion with oxygen enrichment of ethanol into acetic acid. In a first phase, the micro-biological conversion of ethanol into acetic acid is performed in the presence of air. After consumption of the oxygen in the air, in a second ph ...
A biologically pure mutant of C. thermoaceticum (ATCC No. 39,289) useful for the production of acetic acid by a fermentation reaction. This mutant is capable of growing at a pH below 5.0 and shows a specific growth rate of at least 0.30 hr.sup.-1 when continuously cultured under optimum conditions.
A method of removing hazardous sulfur compounds, such as hydrogen sulfide and sulfur dioxide, from sour crude oil and sour natural gas. An aqueous composition of an amine oxide surfactant, and preferably a mixture of an amine oxide surfactant and enzymes, is mixed with the sour crude oil or sour nat ...
Disclosed is a process for treating wood particles for use in flavoring aqueous liquids to mask undesirable taste components and to increase the extractability and reactivity of flavor enhancing components. Wood particles are contacted with a solution of aqueous ethanol, the solids separated and hea ...
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