Reference

Heats of crystallization of potassium chloride and magnesium chloride hexahydrate from aqueous solutions at 298

Heats of crystallization of potassium chloride and magnesium chloride hexahydrate from aqueous solutions at 298.15 K. A critical review. 7791-18-6 and 7447-40-7 are also occured in this study. Vacek, Vaclav; Koenig, Axel (Inst. Inorg. Chem., Czech. Acad. Sci., Prague 160 00/6, Czech.). Thermochim. Acta, 70(1-3), 225-35 (English) 1983. CODEN: THACAS. ISSN: 0040-6031. DOCUMENT TYPE: Journal; General Review CA Section: 69 (Thermodynamics, Thermochemistry, and Thermal Properties) Section cross-reference(s): 75 A review with 38 refs. .

A study on Saccharomyces cerevisiae and Candida utilis cell wall capacity for binding magnesium

All Rights Reserved. A study on Saccharomyces cerevisiae and Candida utilis cell wall capacity for binding magnesium. Malgorzata, Gniewosz; Stanislaw, Blazejak; Joanna, Roman; Wanda, Duszkiewicz-Reinhard (Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw Agricultural University, 02-776 Warszawa, ul. Nowoursynowska 159C, Pol.). European Food Research and Technology, 224(1), 49-54 (English) 2006 Springer GmbH. CODEN: EFRTFO. ISSN: 1438-2377. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) Section cross-reference(s): 10, 17 The capacity for binding magnesium by bakery's yeast strain Saccharomyces cerevisiae No. 102 (Pure Culture Collection, Faculty Food Technol., Warsaw) and fodder yeast strain Candida utilis (ATCC 9950) was investigated in media supplemented with that element. The capacities of C. utilis (ATCC 9950) and S. cerevisiae (No. 102) biomass for binding magnesium were not statistically different in the first 24 h. In the next 24 h of cultivation the cells of C. utilis (ATCC 9950) were still able to bind magnesium ions, whereas those of S. cerevisiae (No. 102) released a part of previously bound magnesium to the medium. The major part of magnesium bound by the cells of C. utilis (ATCC 9950) was accumulated in cytosol. It was opposite to the cells of bakery yeast S. cerevisiae (No. 102) that accumulated magnesium mainly in the cell wall. The cells of C. utilis (ATCC 9950) yeast were smaller and their cell walls were thinner as compared to those of S. cerevisiae (No. 7791-18-6 is just another one chemical used in this study. 102) yeast. The thickness of the external mannoprotein layers was similar in both strains analyzed. .