http://tainguyenso.vnu.edu.vn/jspui/handle/123456789/161 2026-05-23T09:33:44Z http://tainguyenso.vnu.edu.vn/jspui/handle/123456789/242 Title: Using improved Non Ri -Maprec assay to detect virulence mutations in poliomyelitis Vaccine viruses: advantages over rct40 test Authors: Thieu, Thi Hoai Anh; Le, Thi Luan Abstract: Mutant analysis by polymerase chain reaction and restriction enzyme cleavage (MAPREC) has been developed by Chumakov et al. for poliovirus to determine quantitatively the presence of genomic changes in particular nucleotide sequences that lead to virulence phenotypes of oral poliomyelitis vaccine (OPV or live attenuated vaccine) [1]. Afterwards, this RI (radioisotope) MAPREC was developed to non RI – MAPREC by Japan Poliomyelitis Research Institute in 1998 to compensate for some disadvantages of RI-MAPREC [2]. This test was highly recommended for laboratories to assess the safety of their vaccine products. At Poliovac, the rct40 test was used to be considered a major tool for vaccine products examination. In this research, we have improved the non RI MAPREC test to apply it well with practical conditions in our laboratory and compared this test to the usual rct40 test to point out its great advantages. 2007-01-01T00:00:00Z http://tainguyenso.vnu.edu.vn/jspui/handle/123456789/241 Title: Một cách tiếp cận phát triển hệ thống đào tạo trực tuyến dựa trên công nghệ Portal Authors: Trần, Vũ Việt Anh; Nguyễn, Việt Hà 2007-01-01T00:00:00Z http://tainguyenso.vnu.edu.vn/jspui/handle/123456789/240 Title: Chế tạo vật liệu hấp phụ từ tro than bay sử dụng trong phân tích môi trường (Phần 1. Chế tạo chất hấp phụ từ tro than bay) Authors: Đỗ, Quang Huy; Đàm, Quốc Khanh; Nghiêm, Xuân Trường; Nguyễn, Đức Huệ Abstract: Tro than bay c ủa nhà máy nhiệt điện Phả Lạ i được xử lý vớ i dung d ịch NaOH 3,5M có thể sử dụ ng làm chất hấp phụ trong phân tích môi trường. 2007-01-01T00:00:00Z http://tainguyenso.vnu.edu.vn/jspui/handle/123456789/239 Title: Application of fed-batch fermentation in high-gravity brewing Authors: Vu, Tran Khanh Linh; Le, Van Viet Man Abstract: Economic demands to intensify the brewing process and increase the fermenter productivity have stimulated interest in high-gravity brewing. However, increasing wort sugar concentration can have a detrimental effect on fermentation performance, adversely affecting yeast physiology and altering the physical and flavor properties of the beer product. Many methods such as: higher pitching rates, higher fermentation temperatures, more efficient aeration than in conventional brewing, and immobilised yeast were used to improve this process. This study focused on the application of fed-batch fermentation in high-gravity brewing. Two fed-batch cultures with different specific gravity of the supplemented worts were examined. The specific gravity after the supplementation was the same. Despite the higher primary fermentation time, both fed-batch cultures achieved higher concentration of ethanol and lower diacetyl content than those in batch fermentation. These resulted in the possibility of increasing the final beer volume and of shortening the maturation time. 2007-01-01T00:00:00Z