266 results on '"Bottari, Emilio"'
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2. Behavior of glutathione as ligand of lead (II)
3. Complex formation between copper(II) and arginine in two ionic media and in a large range of reagent concentration
4. Cystine as Ligand of Calcium(II) and Magnesium(II) in Two Ionic Media and at Two Different Temperatures (25 and 37 °C)
5. Complex formation between zinc(II) and arginine in a large range of reagent concentration
6. A Study on Diflunisal: Solubility, Acid Constants and Complex Formation with Calcium(II) and Magnesium(II)
7. Properties of dihydroasparagusic acid and its use as an antidote against mercury(II) poisoning
8. An Investigation of Complexation of Cadmium(II) with Arginine
9. Complex Formation Between Cystine and Alkali-Metal Cations
10. Solubility of folic acid and protonation of folate in NaCl at different concentrations, even in physiological solution
11. On the composition of sodium glycodeoxycholate micellar solutions
12. Short-term oral zinc supplementation does not improve chronic hepatic encephalopathy: Results of a double-blind crossover trial
13. Protonation equilibria and solubility of l-cystine
14. Comparison between cocoa and chocolate: characterisation and fatty acid content
15. On the acid behaviour of the alcoholic group of serine
16. Polarographic study on the presence of antibiotics in food
17. Comparison between cocoa and chocolate: characterisation and fatty acid content.
18. Komplexe aus Cadmium(II)- und Oxalat-ion
19. Protolytic equilibria in aqueous sodium deoxycholate solutions
20. 0-aminophenol and 8-hydroxyquinoline as ligands of Cu(II) in 1M-Na(ClO4) at 25°C
21. Komplexe aus Kupfer(II) und Acetylaceton
22. A study of deoxycholate micellar solutions as a function of the ionic medium concentration
23. Complex formation between glycine and magnesium (II), calcium(II), and iron(II) at 25 °C in 3.00M NaClO4
24. Polarographic study on the presence of antibiotics in food.
25. Giornata della Chimica 2013. Antiossidanti e Alimentazione
26. Comportamento di alcuni Sali di Calcio di acidi Biliari in presenza di EDTA
27. Characterizing parameters of Chocolate
28. Constants of slight soluble acids. Determination by Coulometry
29. Chimica e/è Arte
30. Chimica Analitica Quantitativa
31. Parametri di qualità di alimenti
32. Arginina come legante di cationi tossici: Piombo (II) e Cadmio (II)
33. Behavior in aqueous solution of biologically interesting ligands towards cations
34. Comportamento dell’arginina come legante
35. Arginine as a ligand of cations: lead (II)
36. Photodegradation of vitamine B2
37. Esercitazioni di Chimica 2
38. A method to investigate on glycerides in cow's milk and dairy product fats
39. Solubility of calcium deoxycholate
40. Esercitazioni di chimica
41. Micellar aggregation between calcium, sodium and dihydroxy and trihydroxy cholanic bile salts
42. Aggregati micellari tra calcio, sodio e sali biliari di idrossi e tri idrossicolanici
43. Characterization and presence of extraneous components in food. Analytical alternative too the official methods. Risk factors in blood analysis
44. Comportamento di sali sodici degli acidi biliari con lo ione calcio
45. Equilibrium analysis of solutions containing cations and ligands biologically interesting
46. Arginina come legante di cationi
47. Gliceridi, vitamine e costituenti minori nella caratterizzazione del latte
48. STUDIO POTENZIOMETRICO SULL’ARGININA COME LEGANTE NEI CONFRONTI DEI CATIONI
49. L’equilibrio acido-base in Cap. VIII, Alterazioni metaboliche ed endocrine
50. Caratteristiche chimico fisiche dell’argilla espansa: inclusione di ioni metallici
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