Lanterna Rally
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Resource Sharing in Biomedical Research
Author: Institute of Medicine
Publisher: National Academies Press
Published: 1996-12-29
Total Pages: 105
ISBN-13: 0309055822
DOWNLOAD EBOOK →The United States is entering an era when, more than ever, the sharing of resources and information might be critical to scientific progress. Every dollar saved by avoiding duplication of efforts and by producing economies of scale will become increasingly important as federal funding enters an era of fiscal restraint. This book focuses on six diverse case studies that share materials or equipment with the scientific community at large: the American Type Culture Collection, the multinational coordinated Arabidopsis thaliana Genome Research Project, the Jackson Laboratory, the Washington Regional Primate Research Center, the Macromolecular Crystallography Resource at the Cornell High-Energy Synchrotron Source, and the Human Genome Center at Lawrence Livermore National Laboratory. The book also identifies common strengths and problems faced in the six cases, and presents a series of recommendations aimed at facilitating resource sharing in biomedical research.
American Type Culture Collection Methods
ATCC Quality Control Methods for Cell Lines
Maintaining Cultures for Biotechnology and Industry
Author: Jennie C. Hunter-Cevera
Publisher: Elsevier
Published: 1996-02-21
Total Pages: 263
ISBN-13: 9780080535753
DOWNLOAD EBOOK →To retain their usefulness, cultures that manufacture economically valuable products must be uncontaminated, viable, and genetically stable. Maintaining Cultures for Biotechnology and Industry gives practical advice necessary to preserve and maintain cells and microorganisms important to the biotechnology and pharmaceutical industries in ways that ensure they will continue to be able to synthesize those valuable metabolites. This book covers not just those strains currently being used but also those yet to be discovered and engineered. This text is essential for anyone working with cultures who wants to avoid the frustration of losing strains and needs to be able to devise and evaluate new strategies for preservation. Written by hands-on experts in their respective fields Contains helpful tables and protocols for preserving or maintaining cells, cultures and viruses Discusses means to preserve cells by freezing, lyophilization, drying, cyoprotection, spore storage, continuous propagation and subculturing when absolutely necessary, and others Gives information needed to test cultures for stable retention of important characteristics Gives principles needed to devise and evaluate preservation strategies for newly identified and newly engineered cells and organisms Lists culture sources for each class of organism Includes information for characterizing and monitoring recombinant organisms, especially important because of their propensity for genetic stability Discusses the history of the continually evolving field of culture preservation Examines the importance of genetically stable cultures as it relates to maintaining patent positions
Bacteriological Analytical Manual
Author: United States. Food and Drug Administration. Division of Microbiology
Publisher:
Published: 1969
Total Pages: 180
ISBN-13:
DOWNLOAD EBOOK →Methods for General and Molecular Microbiology
Author: C. A. Reddy
Publisher: American Society for Microbiology Press
Published: 2007-08-17
Total Pages: 2949
ISBN-13: 1555812236
DOWNLOAD EBOOK →A first source for traditional methods of microbiology as well as commonly used modern molecular microbiological methods. • Provides a comprehensive compendium of methods used in general and molecular microbiology. • Contains many new and expanded chapters, including a section on the newly important field of community and genomic analysis. • Provides step-by-step coverage of procedures, with an extensive list of references to guide the user to the original literature for more complete descriptions. • Presents methods for bacteria, archaea, and for the first time a section on mycology. • Numerous schematics and illustrations (both color and black and white) help the reader to easily understand the topics presented.
Vinegars of the World
Author: Laura Solieri
Publisher: Springer Science & Business Media
Published: 2009-08-29
Total Pages: 305
ISBN-13: 8847008662
DOWNLOAD EBOOK →Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
New Methods of Food Preservation
Author: G. W. Gould
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 343
ISBN-13: 146152105X
DOWNLOAD EBOOK →Progress in Food Preservation
Author: Rajeev Bhat
Publisher: John Wiley & Sons
Published: 2012-03-05
Total Pages: 661
ISBN-13: 0470655852
DOWNLOAD EBOOK →This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
