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Search results for: AMANITA VERNA (MUCHOMOR WIOSENNY)
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Determination of amino acids in urine of patients with prostate cancer and benign prostate growth
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The Brain of the city
PublicationIn order to highlight the characteristics of the West End of Wrocław, we conducted a site analysis. Using the strengths of the site, we were able to create a unique concept of the district while minimizing the impacts of weaknesses by design. The purpose of redesigning the West End of Wrocław is to attract new people to the district through the transformation of an identity. Initially, we conducted a SWOT analysis to identify the...
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Recycling of Industrial Waste as Soil Binding Additives—Effects on Soil Mechanical and Hydraulic Properties during Its Stabilisation before Road Construction
PublicationTo improve the in situ soil stabilization, different chemical additives are used (ion exchange compounds, additives based on H2SO4 or vinyl polymers, and organic additives using lignosul- fonates). One interesting alternative is the production of additives from various waste materials. The extensive testing of waste-based blends with soil was performed; the mechanical (unconfined compressive strength (UCS)) and hydraulic (capillary...
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WM (MiBM, Mechatronika, ZiIP, IMM) - Matematyka (S.Domachowski)
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WCh - GT - Mathematics 1 2021/22 (H.Guze) - Nowy
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WCh - GT - Mathematics 3 2021/22 (H.Guze)
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Zespół inf-tech CM
e-Learning CoursesW miarę aktualne informacje dotyczące naszej działalności :)
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ZN WEiA 2021
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Analiza matematyczna 2021/22 sem. 2 (MAT1001/2)
e-Learning CoursesKierunek: Matematyka (WFTiMS), I stopnia - licencjackie, stacjonarne, 2020/2021 Kontynuacja kursu analizy matematycznej dla studentów I roku matematyki na Wydziale FTiMS.
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Materiałoznawstwo Instalacyjne - 2022/2023 - zima
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eNauczanie - szkolenie wprowadzające dla studentów - 2021/2022
e-Learning CoursesZapraszamy na e-szkolenie z platformy eNauczanie dla studentów 1 roku (ed. 2021/22). Szkolenie obligatoryjne.
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WCh - GT - Mathematics 3 2022/23 (H.Guze)
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WCh - GT - Mathematics 1 2021/22 (H.Guze)
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WCh - Bt, Ch, ChB, TCh - s2: Algebra I 2021/22 (A.Tlałka)
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WCh - Bt, Ch, TCh, ZT – s2: 2022/23 (A.Tlałka)
e-Learning CoursesAutor: A. Dąbrowicz-Tlałka Kurs zawiera materiały związane z zajęciami z matematyki (semestr II) dla studentów kierunków Biotechnologia, Chemia, Chemia Budowlana oraz Technologia Chemiczna Wydziału Chemicznego. Materiały stanowią wsparcie do zajęć tradycyjnych - zarówno wykładów jak i ćwiczeń. Zawierają one: zagadnienia związane z terorią (definicje, twierdzenia, przydatne wzory), opis wybranych zastosowań, przykłady oraz...
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Materiałoznawstwo Instalacyjne - Nowy - Nowy
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Algebra liniowa 1 (2022/23)
e-Learning CoursesAlgebra liniowa 1 kier. Matematyka, semestr 1 kod MAT 1002/1 rok 22/23
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Algebra liniowa 2/ 2022
e-Learning CoursesKurs algebry liniowej semestr 2 matematyki, rok 2022
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JĘZYK POLSKI - TEST PLASUJĄCY
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Instalacje Sanitarne - Nowy
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PRZEDSIĘBIORCZOŚĆ lato 2023/2024 Z inż.
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WCh - Bt gr 1 i 2 - Matematyka po I sem. (A.Dąbrowicz-Tlałka)
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eLaboratoria z Chemii Organicznej
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WCh - Bt, Ch, TCh, ZT – s2: 2023/24 (A.Tlałka)
e-Learning CoursesAutor: A. Dąbrowicz-Tlałka Kurs zawiera materiały związane z zajęciami z matematyki (semestr II) dla studentów kierunków Biotechnologia, Chemia, Chemia Budowlana oraz Technologia Chemiczna Wydziału Chemicznego. Materiały stanowią wsparcie do zajęć tradycyjnych - zarówno wykładów jak i ćwiczeń. Zawierają one: zagadnienia związane z terorią (definicje, twierdzenia, przydatne wzory), opis wybranych zastosowań, przykłady oraz zestawy...
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WZiE - Zarządzanie lic. (j.ang.) - Mathematics 2020/2021 (M.Wata)
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WM - DAPE - MATHS III 2020/21 (S.Domachowski)
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Structural Model of the Bilitranslocase Transmembrane Domain Supported by NMR and FRET Data
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Production of un-matured white soft cheese.
Open Research DataThe video presents instructional work on the production of un-matured white soft cheese.
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The influence of the temperature treatment method on the quality of French fries.
Open Research DataThe video presents instructional work on the temperature treatment of French fries and the assessment of oil changes during frying. The results of the measurements show that placing the fries in cold oil, heating them to the frying temperature compared to the conventional method of frying, reduces the amount of primary oxidation products and free fatty...
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Influence of the presence of rhamnolipids and ionic cross-linking conditions on the mechanical properties of alginate hydrogels.
Open Research DataThe dataset contains the results of determination the effect of rhamnolipids concentration, calcium chloride concentration and ionic cross-linking time on the mechanical properties of alginate hydrogels prepared by immersing the alginate mixture limited by the dialysis membrane in an appropriate cross-linking solution containing calcium ions. The mechanical...
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The effect of wax foundation addition to PCL filaments on mechanical properties.
Open Research DataThe dataset includes the effect of wax foundation addition on the basic mechanical properties of the filaments. PCL and wax foundation addition at 10 and 15% were used for extrusion. The mechanical properties of the resulting filaments were evaluated by a double compression test using an Instron model 5543 universal testing machine. Parameters such...
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The effect of flaxseed addition on the quality and basic composition of wheat bread
Open Research DataThe dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive...
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Effect of Jerusalem artichoke addition on texture profile of bread
Open Research DataThe dataset contains the results of Jerusalem artichoke addition on the texture of wheat bread. The following bread variants were tested: control bread, bread with 15% and 30% Jerusalem artichoke addition. Measurements were made immediately after baking. On the basis of data, the following parameters were determined: hardness, elasticity, cohesion and...
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The effect of the flaxseed addition on the texture of wheat bread
Open Research DataThe dataset contains the results of flaxseed addition on the texture of toasted bread. The following bread variants were tested: control bread, bread with 8% and 12% linseed addition and competitive bread. Measurements were made immediately after baking and after 4 days. On the basis of data the following parameters were determined: hardness, elasticity,...
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Determination of changes in viscosity of high-fructose syrup stability of pectin hydrogels depending on the temperature (25-96 Celsius degrees).
Open Research DataThe rheological characteristics of the high-fructose syrup modified stability of pectin (added in a concentration 2% m/m) were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 25 spindle and a shear rate of 0,22 s-1 in the temperature range 25-96 ° C. The data allowed selection of optimal conditions for the...
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The viscometric evaluation of the gelation rate the chitosan-metal oxide hydrogel systems.
Open Research DataThe dataset shows the change in the viscosity of a hydrogel medium over time. Viscometric measurement was used as a universal method for determining the cross-linking rate of chitosan hydrogel using metal oxides or other solutions with a negative net charge. The method was prepared as a method of predicting the kinetics of additive manufacturing using...
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The effect of zinc oxide concentration on dry matter content of chitosan gels in carbonic acid.
Open Research DataThe dataset contains results determining the effect of zinc oxide addition at different concentrations on the dry matter content of chitosan gels in carbonic acid after a specified time. Zinc oxide at concentrations of 0.5 and 1% was added as a powder to a 1% solution of chitosan in carbonic acid and then homogenized. Differences were observed in the...
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Determination of the content of saccharides and ethanol in samples of fermented beverages
Open Research DataThe data set presents the results of measurements of the content of mono- and disaccharides: glucose, maltose, fructose and ethanol in samples of beverages fermented by high performance liquid chromatography (HPLC-RID).
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Rosuvastatin based novel 3-substituted isocoumarins / 3-alkylidenephthalides: Ultrasound assisted synthesis and identification of new anticancer agents
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Sonochemical synthesis of rosuvastatin based novel 3-methyleneisoindolin-1-one derivatives as potential anticancer agents
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The influence of sterilization with EnbioJet Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue-berried honeysuckle juices
PublicationIn this study, fruit juices that are rich sources of anthocyanins, obtained from aronia (Am. chokeberry, Aronia melanocarpa) and blueberry honeysuckle (Lonicera caerulea L. var. edulis) were used to examine the preservation of plant phytochemicals and bioactivity upon sterilization -either thermal, or with an EnbioJet microwave flow pasteurizer. The chemical properties verified included determinations of anthocyanins and other...
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Structural factors affecting affinity of cytotoxic oxathiole-fused chalcones toward tubulin
PublicationSynthesis, in vitro cytotoxic activity, and interaction with tubulin of (E)-1-(6-alkoxybenzo[d][1,3]oxathiol- 5-yl)-3-phenylprop-2-en-1-one derivatives (2) are described. Some of the compounds demonstrated cytotoxic activity at submicromolar concentrations, and the activity could be related to interaction with tubulin at the colchicine binding site. Interaction of selected derivatives with tubulinwas evaluated using molecular modeling,...
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Cytocompatibility, antibacterial, and corrosion properties of chitosan/polymethacrylates and chitosan/poly(4‐vinylpyridine) smart coatings, electrophoretically deposited on nanosilver‐decorated titania nanotubes
PublicationThe development of novel implants subjected to surface modification to achieve high osteointegration properties at simultaneous antimicrobial activity is a highly current problem. This study involved different surface treatments of titanium surface, mainly by electrochemical oxidation to produce a nanotubular oxide layer (TNTs), a subsequent electrochemical reduction of silver nitrate and decoration of a nanotubular surface with...
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NADPH-Cytochrome P-450 reductase in strongly involved in activating metabolic transformatios of 9-amino-1-nitroacridine antitumor agents
PublicationCelem pracy było wyjaśnienie roli reduktazy cytochromu P-450 jaką odgrywa ten enzym w przemianach metabolicznych dwóch związków przeciwnowotworowych z grupy pochodnych 1-nitroakrydyny. Zastosowano metodę HPLC do rozdziału metabolitów, a badania struktur przeprowadzono stosując metodę ESI-MS. Wykazano, że badana reduktaza jest zaangażowana bardziej w metabolizm aktywacyjny 1-nitroakrydyn niż metabolizm detoksykacyjny.
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Spotkanie informacyjne GOSPOSTRATEG VI
EventsSzkolenie dotyczy możliwości i zasad aplikowania do programu NCBiR GOSPOSTRATEG VI. Pod koniec spotkania będzie możliwość zadawania pytań. NCBiR zachęca do wcześniejszego przesyłania pytań e-mailowo (do 7.05.21 r.).
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BA&VET Promoting permeability through dual bachelor's programs with integrated initial and further vocational training
ProjectsProject realized in Department of Management
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INBETS Innovative Business Transfer Models for SMEs in the BSR
ProjectsProject realized in Department of Management according to 3883/INTERREG BSR/2018/2 agreement from 2019-05-19
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MASTER BSR Transfer, Development and Implementation of a common vocational Training to Master in the Baltic Sea Region
ProjectsProject realized in Department of Management according to 2015-1-DE02-KA202-002372 agreement
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INBETS+ Innovative Business Transfer Models for SMEs in the BSR +
ProjectsProject realized in Department of Management according to #016 agreement from 2021-03-17
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Katedra chemii, technologii i biotechnologii żywności
Research Teams* Biochemiczne i funkcjonalne właściwości składników żywności oraz ich chemiczne i enzymatyczne modyfikacje * Łagodne przetwarzanie żywności * Bezpieczeństwo zdrowotne żywności * Analiza żywności * Reologia żywności * Związki aktywne biologicznie pochodzenia roślinnego