Oxidation thermal, biological properties

The biological properties of thermally oxidized fats have been studied for many years. Evaluation of laboratory-heated and commercially-used fats in diets for animals have included feed consumption, weight gain, and feed efficiency ( l-4), pathology ( 5- ), organ weights (, 10), enzyme assays (11), and total lipid... 

Fine metal particles have received much attention in recent years from the viewpoints of chemical, physical, and biological interests (1-4). They are one of the most promising advanced materials. Compared with metal oxide or metal salts, metals have the highest electric and thermal conductivity, considerably higher weight and melting point, and usually excellent catalytic properties. These properties of metals cannot be replaced by other materials. Thus, even after the rapid growth of plastic, bulk metals keep their important position as one of the most common raw materials. 

The isolation of the allomonal factor of L. hlrsutum was relatively straightforward and unremarkable as this factor was typical of many organic molecules in its solubility properties and was not apparently prone to thermal, photolytic or oxidative degradation. The biologically active principle could be removed from the leaf surface with a chloroform wash and could be selectively removed from unwanted pigments and waxes by redlssolvlng... 

Figure 2 Properties in polyphosphazenes are determined hy (1) the backbone bonds that control the inherent flexibility of the polymer via their influence on bond torsional freedom, and also provide photo-and thermo-oxidative stahihty (2) the side groups control polymer solubility, reactivity, thermal stability, crystallinity, cross-linking, and (indirectly) polymer flexibility (3) free volume between the side groups affects polymer motion, solvent penetration, membrane behavior, and density (4) functional groups (usually introduced hy secondary reactions) affect soluhihty, biological behavior, proton conduction, cross-hnking, and many other properties...

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