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Triazoles are an important class of compounds used as core molecule for the synthesis of many pharmaceutical drugs. The objective of the present research was to investigate the influence of biofield treatment on physical, spectral and thermal properties of 1,2,4-triazole. The study was performed in two groups, control and treatment. The control group remained as untreated, and biofield treatment was...
Triazoles are an important class of compounds used as core molecule for the synthesis of many pharmaceutical drugs. The objective of the present research was to investigate the influence of biofield treatment on physical, spectral and thermal properties of 1,2,4-triazole. The study was performed in two groups, control and treatment. The control group remained as untreated, and biofield treatment was...
The present research work investigated the influence of bio-field treatment on two common flavoring agents used in food industries namely beef extract powder (BEP) and meat infusion powder (MIP). The treated powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC),...
Triazoles are an important class of compounds used as core molecule for the synthesis of many pharmaceutical drugs. The objective of the present research was to investigate the influence of biofield treatment on physical, spectral and thermal properties of 1,2,4-triazole. The study was performed in two groups, control and treatment. The control group remained as untreated, and biofield treatment was...
Triazoles are an important class of compounds used as core molecule for the synthesis of many pharmaceutical drugs. The objective of the present research was to investigate the influence of biofield treatment on physical, spectral and thermal properties of 1,2,4-triazole. The study was performed in two groups, control and treatment. The control group remained as untreated, and biofield treatment was...
The present research work investigated the influence of bio-field treatment on two common flavoring agents used in food industries namely beef extract powder (BEP) and meat infusion powder (MIP). The treated powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), particle size analysis, surface area analysis, differential scanning calorimetry (DSC),...
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