Sentence examples for compound content of from inspiring English sources

Example GCMS spectra of lignin and volatile compound content of Ginkgo biloba leaves and images of impressions of the adaxial epidermis grown in the 25 °C treatment (a,c) and 35 °C treatment (b,d).

At the end of these techniques, promising results were obtained through the reduction of pour point, by minimizing the percentages of the long chain n-paraffin, as well as the removal of 80% of the sulphur compound content of the feedstock.

The volatile compound content of the hybrid clones, as assessed by GC-MS, largely resembled that of the B. scorzonerifolium biparent (Additional file 4).

The lipid-soluble compound content of the flax oils was determined using a Waters Acquity UPLC System with a 2996 PDA detector using a method developed in our laboratory.

The GC-MS analysis of KAR1 and the inhibitory compound content of smoke-water was carried out with slight modifications using a Shimadzu Model GCMS-QP2010 ShimadzuShimadzu) fitted with an SP-2380 columnary column (30 m · 0.25 mm I.D., df = 0.20 lm; Supelco/Sigma-Aldrich) according to Flematti et al. [ 5] and Light et al. [ 8], respectively.

It also offered considerable level of accuracy for determination of the phenolic compound contents of wed wine, pharmaceutical and wastewater samples.

In Brazil, the consumption of extra-virgin olive oil (EVOO) is increasing annually, but there are no experimental studies concerning the phenolic compound contents of commercial EVOO.

Total phenolic compound contents of the methanolic extract was found at the value of 10.49 ± 0.3 mg of protocatechuic acid equivalents per gram of pollen which is a value generally lower compared to pollen from Brazil or Arizona [1, 9].

Then we study the effect of different germination conditions on antioxidative properties and bioactive compound contents of GBR.

Of particular interest to us were the polysaccharide composition (pectin and hemicellulose) and the phenolic compound contents of the flax fibres.

Total phenolic compounds in LDL increased at postprandial state in a direct relationship with the phenolic compounds content of the olive oil ingested (p < 0.05).