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出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2012/11/21 12:06:21」(JST)

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  • Aggregation induced emission enhancement of 4,4'-bis(diethylamino)benzophenone with an exceptionally large blue shift and its potential use as glucose sensor.
  • Mazumdar P1, Das D, Sahoo GP, Salgado-Morán G, Misra A.
  • Physical chemistry chemical physics : PCCP.Phys Chem Chem Phys.2015 Feb 7;17(5):3343-54. doi: 10.1039/c4cp03772c. Epub 2014 Dec 19.
  • Optical emission from a luminogen in solid state is generally red shifted with respect to its solution phase emission. However, in our present study, we report exceptionally large blue shifted enhanced emission from aggregated hydrosol of 4,4'-bis(diethylamino)benzophenone (BZP) compared to its solu
  • PMID 25525803
  • Preservative activity of lavender hydrosols in moisturizing body gels.
  • Kunicka-Styczyńska A1, Smigielski K, Prusinowska R, Rajkowska K, Kuśmider B, Sikora M.
  • Letters in applied microbiology.Lett Appl Microbiol.2015 Jan;60(1):27-32. doi: 10.1111/lam.12346. Epub 2014 Nov 21.
  • The study was undertaken to verify the antimicrobial activity of Lavandula angustifolia hydrosols in moisturizing body gels. The inhibition efficacy of four lavender hydrosols (obtained from fresh or dry herbs or flowers) was tested against Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 1627
  • PMID 25353363


  • りんご "ふじ" の葉の植物化学的分析
  • Nagaki Masahiko,Kasai Manami,Goto Yoshifumi
  • 弘前医療福祉大学紀要 6(1), 19-26, 2015-03-31
  • … We obtained volatile oil from the leaf of Malus pumila, var domestica CV 'Fuji,' by steam distillation, and extracted floral water (hydrosol) with hexane. …
  • NAID 120005597941
  • 蒸気吹き込み法によるO/Wエマルションの調製
  • 草壁 雄太,川井 清司,羽倉 義雄
  • 日本食品科学工学会誌 60(7), 323-331, 2013
  • 本研究では,連続相に高粘度のヒドロゾル,分散相に揮発性のある精油のD-リモネンを用いて,蒸気吹き込み法によりO/Wエマルションを調製した.本研究では,[1]蒸気吹き込み法によりO/Wエマルションが調製されるメカニズム,[2]蒸気吹き込み法により調製したO/Wエマルションが安定化する条件,[3]蒸気吹き込み法の技術的可能性,以上の3項目について検討を行った.その結果,以下の事項が明らかとなった.&l …
  • NAID 130003368012


Hydrosol - The Stabiliser People Das Team von Hydrosol entwickelt maßgeschneiderte Stabilisierungs-Systeme und Emulgier-Systeme für Milchprodukte, Speiseeis, Feinkost, Fertiggerichte, Fleisch- und Wurstwaren sowie ...
Hydrosol - The Stabiliser People The Hydrosol team develops tailor-made stabilising systems and emulsifying systems for dairy products, ice cream, deli foods, ready meals, meat and sausage products and also integrated ...


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