Increasing anti-Aβ -induced neurotoxicity ability of Antrodia camphorata -fermented product with deep ocean water supplementary

2016 ◽  
Vol 96 (14) ◽  
pp. 4690-4701 ◽  
Author(s):  
Yeuching Shi ◽  
Shuyuan Yang ◽  
David Yuewei Lee ◽  
Chunlin Lee
Keyword(s):  
Deep Ocean ◽  
Ocean Water ◽  
Antrodia Camphorata ◽  
Deep Ocean Water ◽  
Fermented Product

scholarly journals Metals of Deep Ocean Water Increase the Anti-Adipogenesis Effect of Monascus-Fermented Product via Modulating the Monascin and Ankaflavin Production

Marine Drugs ◽  
2016 ◽  
Vol 14 (6) ◽  
pp. 106 ◽  
Author(s):  
Tzu-Ying Lung ◽  
Li-Ya Liao ◽  
Jyh-Jye Wang ◽  
Bai-Luh Wei ◽  
Ping-Yi Huang ◽  
...  
Keyword(s):  
Deep Ocean ◽  
Ocean Water ◽  
Deep Ocean Water ◽  
Fermented Product

scholarly journals Characteristics of Tofu Coagulants Extracted from Sea Tangle Using Treated Deep Ocean Water

2007 ◽  
Vol 40 (3) ◽  
pp. 113-116 ◽  
Author(s):  
Seung-Won Lee ◽  
Hyeon-Joo Kim ◽  
Deok-Soo Moon ◽  
Ah-Ree Kim ◽  
In-Hak Jeong
Keyword(s):  
Deep Ocean ◽  
Ocean Water ◽  
Deep Ocean Water

About tsunamis

2004 ◽  
Vol 89 (516) ◽  
pp. 437-440 ◽  
Author(s):  
Maurice N. Brearley
Keyword(s):  
Small Amplitude ◽  
Tsunami Wave ◽  
Deep Ocean ◽  
Ocean Floor ◽  
Ocean Water ◽  
Long Distance ◽  
Shore Line ◽  
Deep Ocean Water

A tsunami usually starts on deep ocean water as a result of a submarine earthquake. A tsunami wave is very long, even as much as tens of kilometres, but of only very small amplitude, typically less than half a metre (Bascom [1]). In mid-ocean, the passage of a tsunami is imperceptible, but on reaching a shore it can achieve great heights and can deliver massive surges of water. Before the arrival of the first surge, and between subsequent surges, the water at a shore line usually retracts for a long distance, leaving bare large areas of ocean floor that are normally under water. This paper analyses the behaviour of a tsunami, and explains how its mid-ocean character is transformed to produce such massive surges of water at a shore line.

Supplementation of nanofiltrated deep ocean water ameliorate the progression of osteoporosis in ovariectomized rat via regulating osteoblast differentiation

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Pei‐Chen Chen ◽  
Yi‐Chen Lee ◽  
Hsing‐Yu Jao ◽  
Chi‐Ping Wang ◽  
Anthony Jacobs ◽  
...  
Keyword(s):  
Osteoblast Differentiation ◽  
Deep Ocean ◽  
Ovariectomized Rat ◽  
Ocean Water ◽  
Deep Ocean Water

scholarly journals Neoproterozoic Nafun Group Sediments from Oman Affected by an Active Continental Margin

Minerals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 511
Author(s):  
Liang Yue ◽  
Veerle Vandeginste
Keyword(s):  
Continental Margin ◽  
Water Oxidation ◽  
Tectonic Setting ◽  
Active Continental Margin ◽  
Trace Element Analysis ◽  
Deep Ocean ◽  
Geochemical Data ◽  
Ocean Water ◽  
Element Analysis ◽  
Deep Ocean Water

The Neoproterozoic era is a time of major environmental change in Earth history. The Ediacaran period (635–541 Ma), the uppermost division of Precambrian time, is characterized by the remarkable Shuram excursion (largest C isotope negative excursion), a deep ocean water oxidation event, and Ediacaran biota. The Nafun Group of Oman provides a well-preserved and mostly continuous section of an Ediacaran succession. Based on geochemical data from the Nafun Group, the Shuram excursion (SE) and deep ocean oxidation hypotheses were proposed. Now, we sampled this section at high stratigraphic resolution, and present here the petrographical and geochemical analysis of the Khufai, Shuram and Buah Formations. The major and trace element analysis of shales from the Shuram Formation indicates that northern Oman was an active continental margin environment in Neoproterozoic times. The provenance of the Shuram Formation was primarily mafic and intermediate igneous rocks. With the unsteady tectonic setting, the development of the Nafun Group was influenced by hydrothermal supply and volcaniclastic input. Based on the V/Cr and U/Th ratio of the samples from the Nafun Group, our study reveals the transition of the ocean water redox environment, which is connected to the rise and fall of the Ediacaran biota. Our study constrains the tectonic setting of northern Oman and the petrography and geochemical data from the Nafun Group for the hydrothermal and volcaniclastic supply. Thus, our study acknowledges more factors for the explanation of the Ediacaran conundrums.

scholarly journals Deep Ocean Water Concentrate Changes Physicochemical Characteristics, the Profile of Volatile Components and Consumer Acceptance for Taiwanese Rice Shochu

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1806
Author(s):  
Ming-Kuei Shih ◽  
Qiao-Yu Hsu ◽  
Bo-Kang Liou ◽  
Yu-Han Peng ◽  
Chih-Yao Hou
Keyword(s):  
Citric Acid ◽  
Volatile Compounds ◽  
Indica Rice ◽  
Rice Variety ◽  
Deep Ocean ◽  
Volatile Components ◽  
Japonica Rice ◽  
Ocean Water ◽  
Ethyl Hexanoate ◽  
Deep Ocean Water

To study the effects of deep-ocean water concentrate (DOWC) on sake quality, Taichung No. 10 indica rice (Oryza sativa subsp. indica) and Tainan No. 11 japonica rice (O. sativa subsp. japonica) were used as raw materials, and basic physicochemical property parameters in shochu were analyzed differentially. Sake fermentation mash analysis results revealed that DOWC addition did not significantly affect the basic physicochemical properties during sake brewing, but it significantly reduced citric acid and malic acid contents in Taichung No. 10 indica rice sake sample by 52–66% and 73–93%, respectively. DOWC addition significantly increased citric acid content in Tainan No. 11 japonica rice sake sample by 32–202%. Rice shochu analysis results revealed that DOWC addition significantly increased isoamyl acetate, ethyl hexanoate, and ethyl octanoate contents in shochu made from japonica rice and indica rice, respectively. The results indicate that rice variety directly affects the types of volatile compounds in rice shochu. Principal component analysis and sensory evaluation results revealed that DOWC addition affected the composition of volatile compounds in the two types of rice shochu and resulted in differences in flavor evaluation. DOWC addition affects yeast metabolites and directly changes the volatile compound composition and flavor of rice shochu.

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