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Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F04%3A00002041" target="_blank" >RIV/61989592:15310/04:00002041 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Black or green tea?

Popis výsledku v původním jazyce

The determination of TEAC (Trolox equivalent antioxidant capacity) is based on the inhibition of CL intensity of luminol by an antioxidant. The system is based on the oxidation reaction of luminol catalysed by the peroxidase. Antimicrobial activity was tested as a minimum inhibitory concentration (MIC) by broth microdilution method on gram-positive (Enterococcus faecalis, Staphylococcus aureus) and gram-negative (Pseudomonas aeruginosa, Escherichia coli) bacterial strains. The minimum bactericidal concentration (MBC) is determined by plating out standard aliquots of the supernatant from each well that shows no visible bacterial growth. We compared MIC of the different types of black and green tea (34 samples; they were obtained from the common tea-rooms). Preparation of tea solution: leaves were dissolved in hot water (under 100°C) for 3 min (2g/100ml). The extracted solutions were filtered and allowed to cool at room temperature. The tea solutions were made fresh.The results are preli

Název v anglickém jazyce

Black or green tea?

Popis výsledku anglicky

The determination of TEAC (Trolox equivalent antioxidant capacity) is based on the inhibition of CL intensity of luminol by an antioxidant. The system is based on the oxidation reaction of luminol catalysed by the peroxidase. Antimicrobial activity was tested as a minimum inhibitory concentration (MIC) by broth microdilution method on gram-positive (Enterococcus faecalis, Staphylococcus aureus) and gram-negative (Pseudomonas aeruginosa, Escherichia coli) bacterial strains. The minimum bactericidal concentration (MBC) is determined by plating out standard aliquots of the supernatant from each well that shows no visible bacterial growth. We compared MIC of the different types of black and green tea (34 samples; they were obtained from the common tea-rooms). Preparation of tea solution: leaves were dissolved in hot water (under 100°C) for 3 min (2g/100ml). The extracted solutions were filtered and allowed to cool at room temperature. The tea solutions were made fresh.The results are preli

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CF - Fyzikální chemie a teoretická chemie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Universitatis Palackianae Olomucensis, Facultas Rerum Naturalium, Chemica

ISSN

0232-0061

e-ISSN

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Svazek periodika

43

Číslo periodika v rámci svazku

Suppl.

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

275

Strana od-do

166-167

Kód UT WoS článku

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EID výsledku v databázi Scopus

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