Functional groups were identified using sulfurcompound spectra as fingerprints.
2
The group confirmed their enzyme identification by putting the protein's gene in E. coli, which doesn't naturally create the aromatic sulfurcompound.
3
They also found similar genes in other ocean organisms-whichsuggests that many more organisms than they previously knew produce this sulfurcompound.
4
That infamous odor comes from byproducts of allicin, the sulfurcompound believed to be responsible for most of the spice's medicinal benefits.
5
That poetic smell comes, in part, from a not-so-poetically-named sulfurcompound called dimethyl sulfide, or DMS, a key player in ocean ecosystems and weather patterns.
Uso de sulfur compounds em inglês
1
The yellowish coloration was caused by minute bacteria and other organisms feeding on sulfurcompounds.
2
White truffles have a stronger, pungent, somewhat garlicky aroma thanks to a number of unusual sulfurcompounds.
3
There are many different garlic varieties, with different proportions of sulfurcompounds and so different flavors and pungencies.
4
The bacterial Sox ( sulfur oxidation) pathway is an important route for the oxidation of inorganic sulfurcompounds.
5
The luminescent properties of gold(I)- sulfurcompounds have received much attention for their potential applications in the sensing field.
6
Some sulfurcompounds and a complex caramel-like oxygen-containing ring, furaneol (also characteristic of pineapple), round out strawberry aroma.
7
This transcriptome analysis provides valuable information to further our understanding of the molecular mechanisms regulating the biosynthesis of organic sulfurcompounds.
8
Shiitakes and boletes, or porcini, are familiar examples, and especially flavorful because they're endowed with sulfurcompounds that generate meaty aromas.
9
Yeast fermentation generates a "yeasty" character, a large part of which comes from fruity esters and eggy sulfurcompounds.
10
A scientific study ordered by Coca-Cola found that the contaminants in the carbon dioxide were sulfurcompounds left over from the CO2 production process.
11
One of the natural by-products of fermentation that is increased by sulfuring is sulfites, sulfurcompounds that can induce an allergic reaction in sensitive people.
12
Fruits and vegetables turn dark when the natural chemical substances in food (such as acids, tannins, or sulfurcompounds) react with minerals in the water.
13
"The colors are probably phosphates, volcanic sulfurcompounds, and hydrocarbons," Hakim said.