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The dementia guide
dementia Living well after diagnosis About this guideThis guide is for anyone who has recently been told they have dementia. This could be any type of dementia, such as Alzheimer's disease, vascular dementia or mixed dementia. It will also be useful to close friends and family of someone with dementia, as it contains information for anyone taking on a caring role.
Facharbeit
Facharbeit über eine Fallstudie im Rahmen des Zertifizierungsverfahrens Verband deutscher Tierheilpraktiker (VDT) Name, Vorname: Voigt, Annette Adresse: Am Mühlenhof 5, 49201 Dissen a.T.W. Matrikelnummer: 1251516 Zertifizierungsnr.: 5657 Inhaltsverzeichnis I. Fallstudie der Facharbeit Tierheilpraktiker / Pferd
Örtmedicin
Naturens läkande kraft Kunskap om läkeväxter är en indikation på hur civiliserad en kultur är. Användningen av läkeväxter försvann när vi utvecklade vår materialistiska industrikultur. Nu längtar människor tillbaka till naturens läkande medel. ÖRTMEDICIN – Naturens Läkande Kraft • Mic McMullen © Mic McMullen 2002, 2006 Mångfaldigandet av innehållet i denna bok, helt eller delvis, är enligt lagen om
3mpl.univ-angers.fr
Effect of Particle Morphology and Interaction on the Stabilization of Water/Water Emulsions by Protein Particles Alberto GONZALEZ-JORDAN, Taco NICOLAI, Lazhar BENYAHIA [email protected] Université du Maine, IMMM UMR CNRS 6283, PCI, 72085 Le Mans Cedex Category : Molécules Matériaux Water/water (W/W) emulsions have a promising potential for many applications, especially in the food and cosmetics industries. These emulsions cannot be stabilized by surfactants, but in recent years it was found that they can be stabilized by adding solid particles in a manner similar to so-called Pickering oil/water emulsions. Protein particles in the form of microgels, fractal aggregates or fibrils were made from the same protein, ß-lactoglobulin by heating at different conditions. The effect of the morphology on the stability and structure of W/W emulsions made by mixing aqueous solutions of PEO and dextran was investigated at different pH. Interestingly, excess proteins partioned to the dextran phase at pH>4 and to the PEO at pH<3.0. Fibrils were found to be most effective stabilizers at pH 7, whereas fractals were most effective at pH 3. At pH values between 5.5 and 3.5 the protein particles aggregated leading to cold gelation. If excess proteins were in the continuous phase W/W emulsion formed gels that were very weak, but strong enough to prevent creaming of sedimentation of the dispersed droplets. If excess proteins were in the dispersed phase, the droplets were transformed into stable microscopic protein particles.