Showing papers by "Institut national de la recherche agronomique published in 1968"
TL;DR: The role of acid-base balance in the Physiology of Egg Shell Formation was discussed in this article, where it was shown that acid base balance is important in the formation of egg shells.
Abstract: (1968). Role of Acid-Base Balance in the Physiology of Egg Shell Formation. World's Poultry Science Journal: Vol. 24, No. 3, pp. 200-230.
92 citations
TL;DR: In this article, the C-terminal sequences of α s 1 -, β- and κ-caseins were reinvestigated by using carboxypeptidase A.
28 citations
TL;DR: The “activator’ effect of temperature on the microorganisms seems in each case to be differentiated from the “depressor” effect on the host.
26 citations
21 citations
11 citations
01 Jan 1968
11 citations
TL;DR: Inhibition phenomena in the body cavity have been demonstrated after ad libitum ingestion of the bacterium and the rickettsia, showing the B. popilliae has greater difficulty in traversing the intestinal epithelium.
10 citations
7 citations
01 Jan 1968
TL;DR: Un appauvrissement progressif du milieu permet de passer du type subcorticalis, forme assimilatrice, au type subterranea, formE de conservation.
Abstract: ResumeL'Armillaria mellea constitue, tant dans la nature qu'in vitro, deux types de rhizomorphes, les formes subterranea et subcorticalis, qui different par leur morphologie, leur anatomie, leur reaction a l'acide indolyl acetique et leur degre de differenciation. Alors que les apex du type subcorticalis, repiques in vitro, repassent par un stade mycelien avant de former de nouveaux rhizomorphes, les apex de certains rhizomorphes du type subterranea sont capables de croitre de facon autonome.L'obtention en culture pure de l'un ou l'autre type est liee d'une part au genotype de la souche utilisee, d'autre part a la concentration du milieu en elements nutritifs. Un appauvrissement progressif du milieu permet de passer du type subcorticalis, forme assimilatrice, au type subterranea, forme de conservation.
4 citations
TL;DR: In this paper, the existence of variations de the teneur en composes phenoliques au Cours du brunissement is investigated, and it is shown that l'etude d'un grand nombre d'echantillons ne permet pas de mettre en evidence des relations directes entre les teneurs in composesphenoliques ou leurs variations, d'une part, and l'intensite du brunisement d'autre part.
Abstract: On admet depuis longtemps que les composes phenoliques jouent un role important dans la coloration des vins blancs et sur leur evolution au cours du brunissement. Cependant, de nombreux problemes theoriques restent a resoudre dans ce domaine de l'œnologie pour avoir une interpretation correcte de la nature chimique de la couleur des vins blancs.Dans une publication precedente nous avons montre l'existence de variations de la teneur en composes phenoliques au cours du brunissement. Cependant, l'etude d'un grand nombre d'echantillons ne permet pas de mettre en evidence des relations directes entre les teneurs en composes phenoliques ou leurs variations, d'une part, et l'intensite du brunissement d'autre part.
2 citations
Patent•
11 Mar 1968TL;DR: Treatment of oleaginous and proteinic vegetable substances by adding a tannin-containing substance, submitting the vegetable substance to mechanical pressure and friction forces in the presence of water at a temperature higher than normal ambient temperature while adjusting the amount of water such that it corresponds to a moisture content of about 10-15 percent of the vegetable substances, and separating the oily constituents from the proteinic constituents as mentioned in this paper.
Abstract: Treatment of oleaginous and proteinic vegetable substances by adding a tannin-containing substance thereto, submitting the vegetable substance to mechanical pressure and friction forces in the presence of water at a temperature higher than normal ambient temperature while adjusting the amount of water such that it corresponds to a moisture content of about 10-15 percent of the vegetable substance, and separating the oily constituents from the proteinic constituents