For this purpose, polystyrene microspheres with a diameter of 0.6 mu m and a narrow particle size distribution and carboxylic groups of stabilizer molecules on their surfaces were find more used. The studies revealed the optimal characteristics of particle suspension, which provide for a high sensitivity and specificity level of the test, in particular, the quantitative range of the antibody content for covalent binding with

carboxylic groups on the surface of polystyrene microspheres. The operating titer of Delta-9-tetrahydrocannabinol (Delta-9-THC)-specific antibodies was 1/16-1/512 for a conjugated antigen taken at a concentration of 0.1 mg/mL. The sensitivity of the latex agglutination reaction when determining Delta-9-THC was 150 ng/mL.”
“Considering the important influence of longtime (150 day) moromi fermentation and heat treatment on the aroma formation of traditional Chinese-type soy sauce (TCSS), volatile compounds in samples taken from different stages of moromi

Citarinostat fermentation and heat treatment were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry. Results showed that a total of 76 volatile compounds were identified in all the samples, and most of the volatile compounds were common. During 150 day of moromi fermentation, relative contents of acids, alcohols, aldehydes and ketones, esters, and furan(one)s along with all the sensory attributes of acidic, alcoholic, fruity, caramel-like, smoky, and malty changed greatly. Notably, relative contents of alcohols, aldehydes and ketones along with the sensory intensities of alcoholic, caramel-like, and smoky of heated sample (80 degrees C/60 min) decreased markedly, whereas there were slight increases in

relative contents of furan(one)s, phenols, and sulfur-containing compounds of it. Long-time moromi fermentation and heat treatment have significant influence on the formation and relative contents of volatile compounds in TCSS, whereas changes in volatile compounds and their GSI-IX ic50 relative contents of the samples were responsible for the differences in sensory attributes.”
“Yalf tomato plants have been transformed with a gene for thaumatin II from Thaumatococcus daniellii Benth. The nucleotide sequence for thaumatin II cDNA was cloned in the pBI121 vector under the control of the CaMV 35S promoter of cauliflower mosaic virus. Expression of the thaumatin II gene was detected in all of the studied transgenic lines. A quantitative estimation of the thaumatin II accumulation in fruits was performed by ELISA. The highest content of thaumatin in transgenic tomato fruits (line 91) was 46.4 +/- 10.5 mu g/mg of total soluble protein (4.6%). In the other studied lines, the thaumatin content ranged from 17.6 +/- 6.1 to 41.3 +/- 12.3 mu g/mg of total soluble protein (1.8-4.1%).