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A total of 13 isolates, designated as strains GRA-1 to GRA-13, were obtained from 11 ticks (1 fed larva, 5 fed nymph, 1 fed adult female, 1 fed adult male, 1 unfed nymph molted from engorged larva, 2 unfed adult females molted from engorged nymphs) and from 1 pool of eggs and 1 larva derived from the engorged female tick.
After emergence from the egg sac, three groups of 10 spiderlings were each fed exclusively for a 1-week period on one of three naturally-occurring prey species (crickets): group 1 fed on nymphs of Gryllotalpa hexadactyla; group 2 (Dialeurodes citrifoli); group 3 (Microcentrum rhombifolium).
During the course of the experiment, 3 lobsters expired (1 fed natural prey and 2 herring).
We refer to this as a 'layered' lineage architecture because one layer (progenitor cell type 1 fed back upon by differentiated cell type 2) branches to give rise to a second layer (progenitor cell type 3 fed back upon by differentiated cell type 4).
The filtered reactor condensate containing 5%% furfural, 1.7%% acetic acid, 0.17 % formic acid, and various low boilers was introduced into an extraction tower 1 fed with chloroform at the top.
Male Wistar rats were divided into three experimental groups: 1) fed a balanced diet (C); 2) fed a balanced diet supplemented with 1% orotic acid (OA); 3) fed OA diet containing 100 mg.kg− 1 bw.day− 1 fenofibrate (OA + F), for 9 days.
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A maximum SMY of 214 ± 14 NL CH4 kg−1 VS fed (156 ± 10 NL CH4 kg−1 COD fed) with a maximum CH4 production rate of 10.2 ± 0.6 NL CH4 kg−1 VS day−1 have been accomplished depending on the quality of cow feces fed.
Transcript abundance of ORM1 was examined for liver samples from Exp.1 (n = 4 fed Zn150 and n = 3 fed Zn2000).
CAT activity was higher in the livers of the AIN 93 fed animals than in the commercial diet fed animals.
At low loadings, methane yields were 232 L CH4/kg COD fed and 229 L CH4/kg VS fed, and at high loadings yields were 211 L CH4/kg COD fed and 272 L CH4/kg VS fed.
(By comparison, at the three-star restaurant that Robuchon closed in 1996, a kitchen staff of 25 fed 45 clients at each meal).
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