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Thermodynamic vs. extrathermodynamic modeling of chromatographic retention
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Retention modeling of some saccharides separated on an amino column.
PublikacjaUsing an amino column (Supelcosil LC-NH2) and different mixtures of acetonitrile-water, quantitative structure-retention relationship models are discussed. These models are based on computed molecular descriptors representing numerically structured features of some saccharides. The obtained results are underlining the lipophilicity/hydrophilicity balance, and how this is controlling the separation of the saccharides. The resulting...
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Facile Strategy for Boosting of Inorganic Fillers Retention in Paper
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Molecular mechanism of retention in reversed-phase high-performance liquid chromatography and classification of modern stationary phases by using quantitative structure–retention relationships
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Least absolute shrinkage and selection operator and dimensionality reduction techniques in quantitative structure retention relationship modeling of retention in hydrophilic interaction liquid chromatography
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Assessment of the Impact of Loss-of-Retention Fees on Green Infrastructure Investments
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Quantitative structure-(chromatographic) retention relationship models for dissociating compounds
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Journal of College Student Retention-Research Theory & Practice
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Recovery of Anammox Biomass at Short Hydraulic Retention Time in a MBR Reactor
PublikacjaThe anammox system has been consider as an economical option for treating high concentration of nitrogen and poor in biodegradable orgaednic carbon wastewaters. This process is attractive option compared with conventional nitrogen removal because it provides a significant saving in aeration and organic addition for denitrification. The anammox technology has been applied mostly for concentrated nitrogenous wastewater containing...
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Effect of convection and microwave heating on the retention of bioactive components in human milk
PublikacjaBioactive substances are very important components of human milk (HM), especially for premature newborns. The effects of convection (CH) and microwave heating (MWH) at 62.5 and 66 °C, on the level of selected bioactive components of HM: lysozyme (LZ), lactoferrin (LF), secretory immunoglobulin A (sIgA), basal lipase (BL), cytokine TGF-2, vitamin C and total antioxidant capacity (TAC) was compared. Regardless of the used heating methods...