Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl
Preferences help
Polish version English version Language
enabled [disable] Abstract
Number of results

Results found: 3

Number of results on page
first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  chromium
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1
Content available remote

The kinetic reduction of Cr(VI) by yeast Saccharomyces cerevisiae, Phaffia rhodozyma and their protoplasts

100%
Chwastowski J., Kołoczek H.
|
2013
|
vol. 60
|
issue 4
829-834
EN
Chromium in the sixth oxidation state may easily penetrate cellular membranes via non-specific sulfate transporters due to its tetrahedral symmetry (high similarity to SO42- and HPO42-). This feature makes chromium a toxic and hazardous pollutant responsible for the deterioration of midland water quality. The aim of the study was to evaluate the capacity of two yeast species - Saccharomyces cerevisiae and Phaffia rhodozyma - and their protoplasts to reduce Cr(VI) to lower oxidation states. The study also deals with the behavior of the yeasts upon the presence of elevated sulfate ions as a competitive inhibitor of chromate transport by the sulfate transporters. The chromate-reducing activities were monitored by determination of Cr(V) free radical form with the use of L-band (1.2 GHz) EPR (electron paramagnetic resonance) spectroscopy. It was observed that both of the studied yeast strains exhibited the ability to reduce Cr(VI) applied at 4 mM. The cells of P. rhodozyma showed about 3.5 times higher reduction than S. cerevisiae. The reduction efficiency was significantly improved when the protoplasts of both strains were used and reached 100% in the first 10 minutes of the reduction process which suggests that the cellular wall may have a notable influence on the uptake and/or inhibition of chromium reduction process. The reduction effect of P. rhodozyma cells and protoplasts may be associated with the more sufficient production of metabolites (such as glutathione and cysteine), which may also be responsible for the increased tolerance of the strain towards high concentrations of toxic chromium.
2
Content available remote

Evaluation of chromium, nickel, iron and manganese content in wheat, flour, bran and selected baked products

75%
Bawiec P., Halabis M., Marzec Z., Kot A., Solski J., Gawel K.
Current Issues in Pharmacy and Medical Sciences
|
2014
|
vol. 27
|
issue 2
71-75
EN
Considering the nutritional values, breadstuff plays a big part in covering human nourishment needs and constitutes a base of all day diet. Moreover, bread is an excellent source of numerous vitamins and minerals the abundance of which depends on the degree of grinding. Thus, it seems to be very important to know the composition and level of bio-elements. That is why the main target of this study was to evaluate the concentration of selected trace elements: chromium (Cr), nickel (Ni), iron (Fe) and manganese (Mn) in wheat grain, wheat bran, different wheat and rye flour types and variety of breadstuff also with addition of grains and seeds from different bakeries and mills. Another task was to analyze if the technological process has an influence on secondary despoil of bread goods with heavy metal elements. The analyzed trace elements were measured with a precise and accurate atomic absorption spectrophotometric method (AAS) and the results were expressed in mg/kg of selected sample. Obtained results show that bread and grain products are a good source of trace elements like chromium, nickel, iron and manganese. However, the higher levels of chromium and nickel in bread goods could rather be an effect of impurity caused by a technological process in mill and bakeries.
3
Publication available in full text mode
Content available

Ciała macierzyste meteorytów żelaznych jako złoża metali

75%
Przylibski T. A., Donhefner H., Łuszczek K.
|
EN
Some of M type asteroids, like 016 Psyche, 022 Kalliope, 055 Pandora, 110 Lydia, 250 Bettina, 347 Pariana, 678 Fredegundis, 771 Libera, 872 Holda, are probably the source of iron meteorites. The population of these asteroids is less than 10% of all minor bodies orbiting the Sun in the asteroid belt. In the paper we analyzed the concentrations of 19 selected metals in 1730 iron meteorites according to the groups. Base on it authors found out that beside Fe and Ni the parent bodies of iron meteorites are the richest in Co, Cu, Ge, Cr, and Ga. They are also rich in As, Pt, Mo, Os, Pd, and Ir. The iron meteorites of IVB group are the richest in metals. Meteorites belonging to this group contain the highest average concentrations of Ir, Co, W, Re, Pt, Os, Pd, Rh, Ru, Mo, and Ni. Meteorites from IAB group are the richest in Ge, As, Sb and Au. The parent bodies of iron meteorites, especially from IVB and IAB groups, can be recognized as very rich polymetallic deposits. The concentrations of most of 19 analyzed metals in iron meteorites are greater than the concentrations in Earth’s crust. Only tungsten and chromium according to their strong litophile character occur in lower concentrations than in Earth’s crust. Few of the M type asteroids, those that are the source of iron meteorites, are probably the most differentiated bodies in the asteroid belt. Their chemical composition considerably differs from the composition of CI carbonaceous chondrites. Among their the most differentiated (enriched in some elements and depleted in others) and differing from CI chondrites are the parent bodies of iron meteorites belonging to IVB group. However even they are far less differentiated than Earth’s crust. This is the proof of relatively long chemical evolution of IVB group parent body comparing to parent bodies of other groups of iron meteorites and CI chondrites, but from the other hand the evolution of this body is also significantly shorter than the chemical evolution of Earth’s crust.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.