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Effect of acrylamide on the liver of adult male albino rat and the possible protective role of vitamin E and selenium : A morphological and ultrastructural study / Ahmed Hamed Bayoumi Hassan ; Supervised Soheir Helmi Elsharouny , Ayman Aboelenein Rizk , Sherif Fahmy Arsanyos

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Ahmed Hamed Bayoumi Hassan , 2016Description: 98 P. : facsimiles ; 25cmOther title:
  • تأثير الأكريلاميد على كبد الفأر الأبيض الذكر البالغ و الدور الوقائى المحتمل لفيتامين"هـ" و السيلينيوم : دراسة مورفولوجية و هيستولوجية فائقة الدقة [Added title page title]
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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Medicine - Department of Anatomy Summary: Acrylamide is an industrial chemical used for the production of polymers which are used as flocculants for purification of drinking and waste water, thickeners for agricultural sprays, gel chromatography and electrophoresis, soil stabilizers and in the paper and pulp industry. Its monomer may form in certain foods cooked at high temperatures. The highest concentrations of acrylamide have been identified in potato and grain base foods that are cooked at very high temperatures (e.g. frying, grilling or backing), due to the interaction of amino acid asparagines with glucose or other carbohydrate
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.11.02.Ph.D.2016.Ah.E (Browse shelf(Opens below)) Not for loan 01010110070790000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.11.02.Ph.D.2016.Ah.E (Browse shelf(Opens below)) 70790.CD Not for loan 01020110070790000

Thesis (Ph.D.) - Cairo University - Faculty of Medicine - Department of Anatomy

Acrylamide is an industrial chemical used for the production of polymers which are used as flocculants for purification of drinking and waste water, thickeners for agricultural sprays, gel chromatography and electrophoresis, soil stabilizers and in the paper and pulp industry. Its monomer may form in certain foods cooked at high temperatures. The highest concentrations of acrylamide have been identified in potato and grain base foods that are cooked at very high temperatures (e.g. frying, grilling or backing), due to the interaction of amino acid asparagines with glucose or other carbohydrate

Issued also as CD

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