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Beef

Beef refers to the meat derived from cattle, a domesticated bovine animal.
It is a popular source of protein and is widely consumed globally.
Beef can be prepared in various ways, such as grilling, roasting, or stewing, and is often used in dishes like hamburgers, steaks, and stews.
Beef is a rich source of nutrients, including iron, zinc, and B vitamins, making it a valuable component of a balanced diet.
However, overconsumption of beef has been linked to certain health concerns, such as an increased risk of heart disease and certain types of cancer.
Reserach on beef production, nutrition, and consumption remains an active area of study.

Most cited protocols related to «Beef»

1
Mediterranean Diet Adherence Assessment
At baseline, registered dietitians completed a 14-item Mediterranean Diet adherence screener (Table 1) in a face-to-face interview with the participant [21] (link), [27] –[29] (link). The dietitians had been previously trained and certified to implement the PREDIMED protocol and had been hired to work full-time for the trial. The 14-item tool was developed in a Spanish case-control study of myocardial infarction [30] (link), where the best cut-off points for discriminating between cases and controls were selected for each food or food group. With this first step, 9 of the 14 items were obtained [31] (link). Five additional items that were felt to be especially relevant to assess adherence to the traditional Mediterranean diet were subsequently added. Two of these items used short questions to inquire on food habits: Do you use olive oil as the principal source of fat for cooking? and Do you prefer to eat chicken, turkey or rabbit instead of beef, pork, hamburgers or sausages? The other 3 items inquired on frequency of consumption of nuts, soda drinks and a typical Mediterranean sauce (“sofrito”): How many times do you consume nuts per week? How many carbonated and/or sugar-sweetened beverages do you consume per day? How many times per week do you consume boiled vegetables, pasta, rice, or other dishes with a sauce (“sofrito”) of tomato, garlic, onion, or leeks sauteed in olive oil?[26] (link).
The baseline 14-item questionnaire (Table 1) was the primary measure used in this study to appraise adherence of participants to the Mediterranean diet. In addition, a full-length 137-item validated FFQ [32] (link) was also administered to all participants. We obtained information about total energy intake and alcohol intake (only with descriptive purposes) from this FFQ. In the validation study, the score obtained with brief 14-item questionnaire correlated significantly with that obtained from the full-length FFQ score (Pearson correlation coefficient (r) = 0.52; intraclass correlation coefficient = 0.51). Associations in the anticipated directions for the different dietary intakes reported on the FFQ were found [26] (link). Significant inverse correlations of the 14-item tool with fasting glucose, total:HDL cholesterol ratio, triglycerides and the 10-y estimated coronary artery disease risk also supported the validity of this brief Mediterranean diet adherence screener [26] (link).
Also a general medical questionnaire, and the validated Spanish version of the Minnesota Leisure-Time Physical Activity Questionnaire [33] (link)–[34] (link) were collected by the dietitians in the personal interview with each participant [21] (link). Weight, height and WC were directly measured by registered nurses who had been previously trained and certified to implement the PREDIMED protocol and were hired to work full-time for this trial, as previously described [21] (link), [27] –[29] (link). The WHtR was calculated as WC divided by height, both in centimeters.
Martínez-González M.A., García-Arellano A., Toledo E., Salas-Salvadó J., Buil-Cosiales P., Corella D., Covas M.I., Schröder H., Arós F., Gómez-Gracia E., Fiol M., Ruiz-Gutiérrez V., Lapetra J., Lamuela-Raventos R.M., Serra-Majem L., Pintó X., Muñoz M.A., Wärnberg J., Ros E, & Estruch R. (2012). A 14-Item Mediterranean Diet Assessment Tool and Obesity Indexes among High-Risk Subjects: The PREDIMED Trial. PLoS ONE, 7(8), e43134.
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Publication 2012
Allium cepa Beef Chickens Coronary Arteriosclerosis Diet, Mediterranean Dietitian Face Feelings Food Garlic Glucose High Density Lipoprotein Cholesterol Hispanic or Latino Hyperostosis, Diffuse Idiopathic Skeletal Leeks Myocardial Infarction Nuts Oil, Olive Oryza sativa Pastes Physical Examination Pork Rabbits Registered Nurse Sugar-Sweetened Beverages Tomatoes Triglycerides Vegetables
2
Standardized Food and Non-Food Image Database
The database comprises 568 food images including sweet (e.g., ice cream, chocolate), savory (e.g., pistachios, sandwiches), processed (e.g., hamburger, French fries, potato chips, chocolate bars) and whole foods (e.g., vegetables and fruits) and beverages (e.g., coffee, orange juice). Images of single items (e.g., one apple), several items (e.g., three apples) as well as full meals (e.g., roast beef with vegetables), were included. The food images are complemented by 315 non-food images comprising animals (n = 37, e.g., butterflies, dogs), flowers and leaves (n = 42), common household objects (n = 89, e.g., bucket, flat iron), office supply (n = 20, e.g., paper clip, ball pen), kitchen accessories (n = 46, e.g., toaster, pan), as well as tools (n = 23, e.g., pliers, screws), food packaging (n = 33, e.g., pizza box; no food visible on packaging), and other objects (n = 25). Images were selected from a commercially available database (Hemera Photo Objects, Vols. I-III), collected from non-copyrighted sources on the internet, or taken in our lab using an Olympus SZ-31MR digital camera (OlympusCorp., Tokyo, Japan). All images are color photographs with a resolution of 600 × 450 pixels (96 dpi, sRGB color format). Images were standardized on background color (white) and selected/edited to be relatively homogeneous with regard to, viewing distance (≈80 cm), angle and simple figure-ground composition. The background was adapted to meet eating conditions: some foods can be presented without dishware (e.g., fruits or hamburger), while others naturally require a plate or bowl (e.g., soup or fruit salad).
Blechert J., Meule A., Busch N.A, & Ohla K. (2014). Food-pics: an image database for experimental research on eating and appetite. Frontiers in Psychology, 5, 617.
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Publication 2014
Animals Beef Beverages Butterflies Canis familiaris Chocolate Clip Coffee DNA Chips Eating Disorders Fingers Flowers Food Fruit Households Ice Cream Iron Pistacia vera Potato Salads Savory Vegetables
3
Prevalence of STEC and EHEC in French Beef
A set of 1739 beef samples composed of ground beef and carcasses were collected from routine screening using the GeneDisc array (Pall GeneDisc, Bruz, France) at the Veterinary Departmental Laboratory of Touraine, France during a 1-year period as well as in meat production plants. For this study, sampling was biased to get greater numbers of DNA samples positive for stx alone (n = 306), positive for stx and eae (n = 180), positive for eae alone (n = 200), and negative for both stx and eae (n = 1053). This sampling scheme does not represent the prevalence of STEC and EHEC in French beef. All samples were incubated in buffered peptone water (BioMerieux, Marcy l'étolie, France) for 18–24 h at 37°C. After enrichment, DNA was extracted from 1 ml of enriched sample using the InstaGene matrix (Bio-Rad Laboratories, Marnes-La Coquette, France) following manufacturer's instruction and DNA was stored at −20°C until use. When samples were found positive for stx, eae, and rfbEO157, isolation of strains was attempted by local laboratories for confirmation of EHEC O157:H7. Following the recommendation of the French ministry of agriculture the appropriate sanitary measures were taken in positive cases of EHEC O157:H7. Unfortunately, because this study was performed several months after the samples were collected, the original samples were not conserved to attempt isolation from presumptive positives with the alternate methods described in this study.
Delannoy S., Chaves B.D., Ison S.A., Webb H.E., Beutin L., Delaval J., Billet I, & Fach P. (2016). Revisiting the STEC Testing Approach: Using espK and espV to Make Enterohemorrhagic Escherichia coli (EHEC) Detection More Reliable in Beef. Frontiers in Microbiology, 7, 1.
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Publication 2016
Beef Enterohemorrhagic Escherichia coli isolation Meat Peptones Plants Shiga-Toxigenic Escherichia coli Strains
4
Detailed Dietary Assessment Protocol for Epidemiological Studies
The touchscreen questionnaire used in the main study contained twenty-nine questions about diet and eighteen questions about alcohol. The touchscreen questionnaire asked about the frequency of consumption over the past year of the following food groups: cooked vegetables, salad/raw vegetables, fresh fruit, dried fruit, oily fish, other fish, processed meats, poultry, beef, lamb, pork, cheese, salt added to food, tea, water, as well as questions on the type of milk most commonly consumed, type of spread most commonly consumed, number of slices and type of bread most commonly consumed, number of bowls and type of breakfast cereal most commonly consumed, cups of coffee and type most commonly consumed, as well as questions on the avoidance of specific foods and food groups (eggs, dairy products, wheat, sugar), age last ate meat (for participants who reported never consuming processed meats, poultry, beef, lamb or pork), temperature preference of hot drinks, changes in diet in the past 5 years, and variation in diet. Four of the dietary questions used in the pilot study were altered slightly for the main phase: these were the questions on avoiding specific foods and food groups; spread type; bread type; and variation in diet. A total of 3776 participants completed only the pilot version of the touchscreen; for analyses on these questions the participants answering only the pilot version were excluded. Details of the possible answers for each dietary touchscreen question are given in the Supplementary Methods(6 ,7 ). We also generated a partial fibre score from the touchscreen questionnaire using the questions on fresh fruit, dried fruit, raw vegetables, cooked vegetables, bread type and bread intake, and breakfast cereal type and breakfast cereal intake. Further detail on how we generated the partial score is given in the Supplementary Methods and Supplementary Table S1.
Bradbury K.E., Young H.J., Guo W, & Key T.J. (2018). Dietary assessment in UK Biobank: an evaluation of the performance of the touchscreen dietary questionnaire. Journal of Nutritional Science, 7, e6.
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Publication 2018
A Fibers Beef Bread Carbohydrates Cereals Cheese Coffee Dairy Products Diet Dietary Modification Eggs Ethanol Fishes Food Fowls, Domestic Fruit Hot Temperature liposomal amphotericin B Meat Milk, Cow's Oils Pork Salads Sodium Chloride, Dietary Vegetables Wheat
5
Virus Concentration Protocol for Wastewater

Protocol full text hidden due to copyright restrictions

Open the protocol to access the free full text link

Publication 2020
Adsorption Alphacoronavirus Aluminum Chloride Beef Centrifugation Coronaviridae Diarrhea Epidemics Family Member Hydroxide, Aluminum Mengovirus Picornaviridae Pigs Porcine epidemic diarrhea virus Strains Virus

Most recents protocols related to «Beef»

1
Arabidopsis Floral Dip Transformation Protocol
Not available on PMC !

Example 12

Plant transformation—The Arabidopsis thaliana var Columbia (To plants) were transformed according to the Floral Dip procedure [Clough S J, Bent A F. (1998) Floral dip: a simplified method for Agrobacterium-mediated transformation of Arabidopsis thaliana. Plant J. 16(6): 735-43; and Desfeux C, Clough S J, Bent A F. (2000) Female reproductive tissues were the primary targets of Agrobacterium-mediated transformation by the Arabidopsis floral-dip method. Plant Physiol. 123(3): 895-904] with minor modifications. Briefly, Arabidopsis thaliana Columbia (C010) T0 plants were sown in 250 ml pots filled with wet peat-based growth mix. The pots were covered with aluminum foil and a plastic dome, kept at 4° C. for 3-4 days, then uncovered and incubated in a growth chamber at 18-24° C. under 16/8 hours light/dark cycles. The T0 plants were ready for transformation six days before anthesis.

Single colonies of Agrobacterium carrying the binary vectors harboring the genes of some embodiments of the invention were cultured in YEBS medium (Yeast extract 1 gr/L, Beef extract 5 gr/L, MgSO4*7H2O, Bacto peptone 5 gr/L) supplemented with kanamycin (50 mg/L) and gentamycin (50 mg/L). The cultures were incubated at 28° C. for 48 hours under vigorous shaking to desired optical density at 600 nm of 0.85 to 1.1. Before transformation into plants, 60 μl of Silwet L-77 was added into 300 ml of the Agrobacterium suspension.

Transformation of T0 plants was performed by inverting each plant into an Agrobacterium suspension such that the above ground plant tissue was submerged for 1 minute. Each inoculated T0 plant was immediately placed in a plastic tray, then covered with clear plastic dome to maintain humidity and was kept in the dark at room temperature for 18 hours to facilitate infection and transformation. Transformed (transgenic) plants were then uncovered and transferred to a greenhouse for recovery and maturation. The transgenic T0 plants were grown in the greenhouse for 3-5 weeks until siliques were brown and dry, then seeds were harvested from plants and kept at room temperature until sowing.

For generating T1 and T2 transgenic plants harboring the genes of some embodiments of the invention, seeds collected from transgenic T0 plants were surface-sterilized by exposing to chlorine fumes (6% sodium hypochlorite with 1.3% HCl) for 100 minutes. The surface-sterilized seeds were sown on culture plates containing half-strength Murashig-Skoog (Duchefa); 2% sucrose; 0.5% plant agar; 50 mg/L kanamycin; and 200 mg/L carbenicylin (Duchefa). The culture plates were incubated at 4° C. for 48 hours and then were transferred to a growth room at 25° C. for three weeks. Following incubation, the T1 plants were removed from culture plates and planted in growth mix contained in 250 ml pots. The transgenic plants were allowed to grow in a greenhouse to maturity. Seeds harvested from T1 plants were cultured and grown to maturity as T2 plants under the same conditions as used for culturing and growing the T1 plants.

US11859197B2. Insecticidal polypeptides and use thereof (2024-01-02). EVOGENE LTD. [IL]. Inventors: Or Rotem [IL], Moshe Elbaz [IL], Michal Simovitch Etkes [IL], Lisa N. Meihls [US], Noam Ben Naim [IL], Dhritiman Ghosh [US].
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Patent 2024
Agar Agrobacterium Aluminum Animals, Transgenic Arabidopsis Arabidopsis thalianas Bacto-peptone Beef Chlorine Cloning Vectors Culture Media Decompression Sickness Females Genes Genes, Plant Gentamicin Humidity Infection Kanamycin Marijuana Abuse Plant Diseases Plant Embryos Plants Plants, Transgenic Reproduction Saccharomyces cerevisiae silwet L-77 Sodium Hypochlorite Sucrose Sulfate, Magnesium Tissues
2
Isolation and Identification of Proteolytic and Hemolytic Bacteria from Undercooked Beef
The bacterial strain under study was originally recovered from an undercooked beef burger sample that has been purchased from a local traditional market. This strain has shown the uppermost proteolytic and hemolytic activity among a total of fourteen bacterial isolates recovered from diverse food samples including processed meats and dairy products. Differential isolation of these bacteria was carried out on Salmonella-Shigella (SS) agar (Himedia, India) plates supplemented with 1% skim milk at pH 7.0. Thence, dishes were incubated at 37 °C for 48 h. Cleared halos surrounding colonies are indicative of proteolytic activity. For hemolytic activity screening, SS agar supplemented with 10% citrated sheep blood was used. Halo zones surrounding bacterial colonies were indicative of hemolytic activity. Based on this screening program, isolate number five which has been isolated from an undercooked beef burger sample was selected and identified to the species level using 16SrDNA gene fingerprint and run BLAST analysis on the GenBank database. Short-term bacterial cultures were preserved on nutrient agar at 4 °C, while long-term cultures were preserved at − 80 °C in 20% (v/v) glycerated broth.
Kotb E., El-Nogoumy B.A., Alqahtani H.A., Ahmed A.A., Al-shwyeh H.A., Algarudi S.M, & Almahasheer H. (2023). A putative cytotoxic serine protease from Salmonella typhimurium UcB5 recovered from undercooked burger. Scientific Reports, 13, 3926.
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Publication 2023
Agar Bacteria Beef Blood Dairy Products Domestic Sheep Food Genes Hemolysis Hyperostosis, Diffuse Idiopathic Skeletal isolation Meat Milk, Cow's Nutrients Proteolysis Salmonella Shigella Strains
3
Preservative Efficacy in Animal Products
Bacteria that were the most sensitive to propionic acid, benzoic acid, and sorbic
acid were used to determine MIC of preservatives in unprocessed animal products
(eggs, chicken breast, chicken legs, pork ribs, pork sirloin, beef ribs, beef
chunk, and milk) and processed animal products (processed butter, ground meat
product, natural cheese, and smoked eggs). The selected bacteria were
Campylobacter coli ATCC33559, Campylobacter
jejuni ATCC33560, Erwinia carotovora KCCM11319,
Micrococcus luteus KCCM11211, and Moraxella
catarrhalis KCCM42707. A mixture of the bacteria was prepared
according to the procedure described in the section of ‘Inoculum
preparation’. Inoculum 0.1 mL was inoculated to 25 g of food sample in a
sample bag to obtain a concentration of 4 Log CFU/g. A hundred microliters of
the preservatives were then spiked in samples to have 0, 100, 500, 1,000, and
1,500 (1,200 ppm for sorbic acid) ppm. Pork ribs, pork loin, beef ribs, beef
chunks, milk, processed butter, fermented milk, and natural cheese were stored
at 10°C. Poultry and processed meat products were stored at 5°C,
and smoked eggs were stored at 25°C. The sample (25 g) was aseptically
transferred to a sample bag containing 225 mL of buffered peptone water (BPW;
Becton Dickinson, Sparks, MD, USA), and the sample was pummeled for 60 s in a
pummeler (BagMixer® 400, Interscience, Saint Nom la Bretehe,
France). One milliliter of the homogenate was serially diluted with BPW, and the
homogenates were dispensed on an aerobic bacteria count plate (AC Petrifilm;
3MTM Petrifilm aerobic count plate, 3M, St. Paul, MN, USA) to
quantify the total bacteria. The AC Petrifilms were incubated at 35°C for
48 h, and the colonies were then manually counted. The end time of the storage
was determined as the time when the bacterial cell counts in the 0-ppm sample
increased to 6 Log CFU/g. This experiment was repeated three times. The
bacterial cell counts for each concentration of preservatives at the end of the
storage were compared to the cell counts on day 0. This comparison was conducted
by pairwise t-test at α=0.05 with the general linear model
procedure (proc glm) of SAS® (ver.9.4, SAS Institute, Cary,
NC, USA). If the difference was not significant, the concentration was
determined as MIC per each replication. Among the MIC of 3 replications, the
lowest MIC was determined as a final MIC.
Seo Y., Sung M., Hwang J, & Yoon Y. (2023). Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production. Food Science of Animal Resources, 43(2), 319-330.
Publication 2023
Animals Bacteria Bacteria, Aerobic Beef Benzoic Acid Breast Butter Cells Cheese Chickens DNA Replication Eggs Escherichia coli Food Fowls, Domestic Leg Meat Products MICA protein, human Micrococcus luteus Milk Pectobacterium carotovorum Peptones Pharmaceutical Preservatives Pork propionic acid Ribs Sorbic Acid
4
Preserving Animal Product Qualities
Unprocessed animal products and processed animal products were selected based on
following criteria; i) cases of research on natural preservatives, ii) food
items and raw materials with high consumption (MFDS, 2020 ), iii) fat content. For unprocessed animal products,
eggs, chicken breast, chicken legs, pork ribs, pork sirloin, beef ribs, beef
chuck, and milk samples were used. For processed animal products, processed
butter, fermented milk, ground meat product, natural cheese, and smoked egg
samples were used. These samples were purchased from local supermarkets and
butcher shops.
Seo Y., Sung M., Hwang J, & Yoon Y. (2023). Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production. Food Science of Animal Resources, 43(2), 319-330.
Publication 2023
Animals Beef Breast Cheese Chickens Eggs Leg Meat Products Milk Pharmaceutical Preservatives Pork Ribs
5
Assessing Dietary Animal Source Food
Consumption of ASF is the outcome variable for this study. The questionnaire asked mothers/caretakers what types of foods the child had eaten in the 24 h before the survey. Consumption of any of milk, yogurt, cheese, eggs, fish, meat (including beef, poultry, pork, lamb, and any other meat not mentioned), and organ meats (e.g., liver) was considered as ASF consumption. The variable was dichotomized into “No ASF consumption” (coded “0”) and “ASF consumption” (coded “1”).
Gebretsadik G.G., Tadesse Z., Ambese T.Y, & Mulugeta A. (2023). Trends in and predictors of animal source food consumption among 6–23 months age children in Tigrai, Northern Ethiopia: evidence from three consecutive ethiopian demographic and health surveys, EDHS 2005–2016. BMC Nutrition, 9, 43.
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Publication 2023
Beef Cheese Child Eating Eggs Fishes Food Fowls, Domestic liposomal amphotericin B Liver Meat Milk Mothers Pork Yogurt

Top products related to «Beef»

1
Fetal bovine serum (fbs) by Thermo Fisher Scientific
Sourced in United States, China, United Kingdom, Germany, Australia, Japan, Canada, Italy, France, Switzerland, New Zealand, Brazil, Belgium, India, Spain, Israel, Austria, Poland, Ireland, Sweden, Macao, Netherlands, Denmark, Cameroon, Singapore, Portugal, Argentina, Holy See (Vatican City State), Morocco, Uruguay, Mexico, Thailand, Sao Tome and Principe, Hungary, Panama, Hong Kong, Norway, United Arab Emirates, Czechia, Russian Federation, Chile, Moldova, Republic of, Gabon, Palestine, State of, Saudi Arabia, Senegal
Fetal Bovine Serum (FBS) is a cell culture supplement derived from the blood of bovine fetuses. FBS provides a source of proteins, growth factors, and other components that support the growth and maintenance of various cell types in in vitro cell culture applications.
2
Sas 9 by SAS Institute
Sourced in United States, Austria, Japan, Belgium, United Kingdom, Cameroon, China, Denmark, Canada, Israel, New Caledonia, Germany, Poland, India, France, Ireland, Australia
SAS 9.4 is an integrated software suite for advanced analytics, data management, and business intelligence. It provides a comprehensive platform for data analysis, modeling, and reporting. SAS 9.4 offers a wide range of capabilities, including data manipulation, statistical analysis, predictive modeling, and visual data exploration.
3
Beef extract by Merck Group
Sourced in United States, Germany
Beef extract is a laboratory product that provides a source of nutrients, including amino acids, vitamins, and minerals, to support the growth and cultivation of microorganisms. It is commonly used in microbiology and biochemistry applications.
4
Beef extract by BD
Sourced in United States
Beef extract is a laboratory product used to prepare culture media for the growth and cultivation of microorganisms. It is a concentrated liquid or powder derived from the soluble components of beef. Beef extract provides a source of nutrients, including proteins, peptides, amino acids, and other essential growth factors, to support the growth of a variety of microorganisms in a controlled laboratory setting.
5
Yeast extract by Merck Group
Sourced in United States, Germany, United Kingdom, Spain, China, Australia, France, India, Switzerland, Italy, Poland, Sao Tome and Principe, Sweden
Yeast extract is a versatile laboratory product derived from the autolysis of baker's yeast. It contains a rich source of amino acids, vitamins, and other essential nutrients that are beneficial for the cultivation and growth of microorganisms. Yeast extract is commonly used as a nutrient supplement in microbial culture media for a variety of applications, including fermentation processes, cell culture, and the production of various biological products.
6
Glycerol by Merck Group
Sourced in United States, Germany, United Kingdom, Italy, France, India, Spain, Canada, Switzerland, China, Brazil, Australia, Japan, Ireland, Indonesia, Hungary, Malaysia, Sao Tome and Principe, Sweden, Singapore, Macao, Belgium, Mexico, Romania, Netherlands, Poland, Israel, Portugal, Colombia, New Zealand, Pakistan, Denmark
Glycerol is a colorless, odorless, and viscous liquid used in various laboratory applications. It is a basic chemical compound with the molecular formula C₃H₈O₃. Glycerol is commonly used as a solvent, humectant, and stabilizer in many laboratory procedures.
7
Acetonitrile by Merck Group
Sourced in Germany, United States, Italy, India, China, United Kingdom, France, Poland, Spain, Switzerland, Australia, Canada, Brazil, Sao Tome and Principe, Ireland, Belgium, Macao, Japan, Singapore, Mexico, Austria, Czechia, Bulgaria, Hungary, Egypt, Denmark, Chile, Malaysia, Israel, Croatia, Portugal, New Zealand, Romania, Norway, Sweden, Indonesia
Acetonitrile is a colorless, volatile, flammable liquid. It is a commonly used solvent in various analytical and chemical applications, including liquid chromatography, gas chromatography, and other laboratory procedures. Acetonitrile is known for its high polarity and ability to dissolve a wide range of organic compounds.
8
Tween 80 by Merck Group
Sourced in United States, Germany, United Kingdom, India, Italy, France, Sao Tome and Principe, Spain, Poland, China, Belgium, Brazil, Switzerland, Canada, Australia, Macao, Ireland, Chile, Pakistan, Japan, Denmark, Malaysia, Indonesia, Israel, Saudi Arabia, Thailand, Bangladesh, Croatia, Mexico, Portugal, Austria, Puerto Rico, Czechia
Tween 80 is a non-ionic surfactant and emulsifier. It is a viscous, yellow liquid that is commonly used in laboratory settings to solubilize and stabilize various compounds and formulations.
9
Dneasy blood and tissue kit by Qiagen
Sourced in Germany, United States, United Kingdom, Spain, Canada, Netherlands, Japan, China, France, Australia, Denmark, Switzerland, Italy, Sweden, Belgium, Austria, Hungary
The DNeasy Blood and Tissue Kit is a DNA extraction and purification product designed for the isolation of genomic DNA from a variety of sample types, including blood, tissues, and cultured cells. The kit utilizes a silica-based membrane technology to efficiently capture and purify DNA, providing high-quality samples suitable for use in various downstream applications.
10
Cr 400 by Konica Minolta
Sourced in Japan, United States, China, United Kingdom
The CR-400 is a color measuring instrument designed for industrial applications. It measures the color and appearance of various materials, including textiles, plastics, and other products. The CR-400 provides accurate and reliable color data to help manufacturers and producers ensure consistent quality and meet industry standards.

More about "Beef"

Beef, a staple protein source, is the meat derived from cattle, a domesticated bovine animal.
It is a widely consumed and versatile ingredient, used in a variety of dishes such as hamburgers, steaks, and stews.
Beef is rich in essential nutrients like iron, zinc, and B vitamins, making it a valuable component of a balanced diet.
Researchers continue to study the production, nutrition, and consumption of beef.
Techniques like FBS (Fetal Bovine Serum), SAS 9.4 (Statistical Analysis System), and the use of Beef extract, Yeast extract, Glycerol, Acetonitrile, Tween 80, and the DNeasy Blood and Tissue Kit play a crucial role in beef-related research and analysis.
The popularity of beef is global, with many cultures and cuisines incorporating it into their culinary traditions.
However, overconsumption of beef has been linked to potential health concerns, such as an increased risk of heart disease and certain types of cancer.
As a result, understanding the nuances of beef production, nutrition, and consumption remains an active area of study and exploration.
Whethter you're a researcher, chef, or simply a beef enthusiast, staying informed about the latest developments in the world of beef can help you make more informed decisions and enjoy this versatile protein to the fullest.
Experiecne the power of AI-driven research tools like PubCompare.ai to optimize your beef-related studies and uncover the most reliable and effective methods.