scholarly journals Subsurface characterization of Diwak-Derekan geothermal field by HVSR analysis method based on mictrotremor data

2020 ◽  
Author(s):  
Vithya Arintalofa ◽  
Gatot Yuliyanto ◽  
Udi Harmoko
2020 ◽  
Vol 20 (4) ◽  
pp. 448-454
Author(s):  
Rahmita Burhamzah ◽  
Gemini Alam ◽  
Herlina Rante

Background: Endophytic fungi live in plants’ tissue and can produce the same bioactive compounds as its host plant produces. Syzygiumpolyanthum leaves have known to be one of the antibacterial compound producers. Aim and Objective: This study aimed to characterize morphologically, microscopically, and molecularly the antibacterial-producing endophytic fungi of Syzygiumpolyanthum leaves. Methods: The isolation of endophytic fungi was done by fragment planting method on PDA medium. The antibacterial screening was performed using the antagonistic test as the first screening followed by the disc diffusion test method. The morphological characterization was based on isolate’s mycelia color, growth pattern, margin, and surface texture of the colony, while the microscopic characterization was based on its hyphae characteristics. The molecular characterization of the isolate was done by nitrogen base sequence analysis method on nucleotide constituent of ITS rDNA genes of the isolate. Results: The results found that isolate DF1 has antibacterial activity against E.coli, S.aureus, P.acne, and P.aeruginosa, with the greatest inhibition at 10% concentration of broth fermentation extract on S.aureus with a diameter of inhibition of 13.77 mm. Conclusion: Based on macroscopic, microscopic, and molecular characterization, DF1 isolate is similar to Ceriporialacerate.


2019 ◽  
Author(s):  
Max Edelman Meyers ◽  
◽  
Josh W. Borella ◽  
Peter Almond ◽  
Harry M. Jol

Data in Brief ◽  
2020 ◽  
Vol 30 ◽  
pp. 105491 ◽  
Author(s):  
Hariri Arifin ◽  
John Kayode ◽  
Khairul Arifin ◽  
Zuhar Zahir ◽  
Manan Abdullah ◽  
...  

2010 ◽  
Vol 21 (22) ◽  
pp. 225702 ◽  
Author(s):  
Minhua Zhao ◽  
Xiaohong Gu ◽  
Sharon E Lowther ◽  
Cheol Park ◽  
Y C Jean ◽  
...  

2018 ◽  
Vol 34 (2) ◽  
pp. 136-148
Author(s):  
Nicolas Note ◽  
Timothy Saey ◽  
Wouter Gheyle ◽  
Birger Stichelbaut ◽  
Hanne Van den Berghe ◽  
...  

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2915
Author(s):  
Amira Zennoune ◽  
Pierre Latil ◽  
Fatou-Toutie Ndoye ◽  
Frederic Flin ◽  
Jonathan Perrin ◽  
...  

In this study, the microstructural evolution of a non-reactive porous model food (sponge cake) during freezing was investigated. Sponge cake samples were frozen at two different rates: slow freezing (0.3 °C min−1) and fast freezing (17.2 °C min−1). Synchrotron X-ray microtomography (µ-CT) and cryo-scanning electron microscopy (Cryo-SEM) were used to visualize and analyze the microstructure features. The samples were scanned before and after freezing using a specific thermostated cell (CellStat) combined with the synchrotron beamline. Cryo-SEM and 3D µ-CT image visualization allowed a qualitative analysis of the ice formation and location in the porous structure. An image analysis method based on grey level was used to segment the three phases of the frozen samples: air, ice and starch. Volume fractions of each phase, ice local thickness and shape characterization were determined and discussed according to the freezing rates.


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