1956
DOI: 10.1021/ac60118a026
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Microbiological Determination of Nitrate

Abstract: It is somewhat surprising that eutectic melting takes place under the circumstances described, in view of the lack of an intimate mixture of the two components. However, the eutectic is very sharp in some cases, as shown by the photomicrographs of Figure 1. This series of pictures shoms unmistakable melting of Xylon type 6 with p-nitrophenol at approximately 40' C. below the melting point of p-nitrophenol and about 140' C.below the melting point of Kylon type 6 . Figure 1, a, shows txo filaments surrounded by … Show more

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Cited by 24 publications
(10 citation statements)
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“…Nitrate plus nitrite measurement represents NO production as described by the method of Garner et al (1956) [ 23 ] and its concentration was used to assess eNOS activity as described by Giordano et al (2002) [ 24 ] and Chang et al (1998) [ 25 ]. Briefly, 500 μL of liver samples were added to the reaction mixture containing 0.1 M Arg, 1.25 mM NADPH, 0.5 μM FAD, 0.5 μM FMN, 1 μM BH 4 (Sigma-Aldrich, USA) and 10 μM CaCl 2 .…”
Section: Methodsmentioning
confidence: 99%
“…Nitrate plus nitrite measurement represents NO production as described by the method of Garner et al (1956) [ 23 ] and its concentration was used to assess eNOS activity as described by Giordano et al (2002) [ 24 ] and Chang et al (1998) [ 25 ]. Briefly, 500 μL of liver samples were added to the reaction mixture containing 0.1 M Arg, 1.25 mM NADPH, 0.5 μM FAD, 0.5 μM FMN, 1 μM BH 4 (Sigma-Aldrich, USA) and 10 μM CaCl 2 .…”
Section: Methodsmentioning
confidence: 99%
“…1.15.1.1) was determined according to the method described by Marklund and Marklund (1974). Determination of nitric oxide (NO) content in liver tissues was carried out according to the method of Garner et al (1956). The specific activity of hepatic cytochrome P450 (CYP 2E1, EC.…”
Section: Biochemical Parametersmentioning
confidence: 99%
“…This effect on the nitrite analysis of vegetables has not been reported previously. There are previous reports of nitrite being formed in stored vegetables by nitrate reductase, usually of bacterial origin (Philips 1968, Hicks et al 1975, Aworh et al 1978, Burton et al 1989) and the enzyme from both bacterial and vegetable sources has been used to reduce nitrate to nitrite in methods of nitrate analysis (Garner et al 1956, Hill et al 1959, Relimpio et al 1972, Phizackerley and Al-Dabbagh 1983. In one of these methods (Relimpio et al 1972) nitrate reductase from spinach was used to reduce 4-6 ^gml" 1 nitrate quantitatively in 10 min at room temperature; conditions similar to those in the lettuce nitrite recovery tests.…”
Section: Resultsmentioning
confidence: 99%