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  • 1
    Electronic Resource
    Electronic Resource
    Thermal Analysis of Amorphous Phases in Hydroxyapatite Coatings (1998)
    Westerville, Ohio : American Ceramics Society
    Journal of the American Ceramic Society 81 (1998), S. 0 
    Details
    ISSN: 1551-2916
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: The amorphous phase in hydroxyapatite coatings has been examined by using X-ray diffractometry, Fourier transform infrared spectroscopy, optical microscopy, and thermal analysis methods. The amorphous phase mostly consists of a dehydroxylated calcium phosphate. When heated, crystallization of hydroxyl-rich areas produces hydroxyapatite, followed by diffusion of hydroxyl ions, thus increasing the amount of crystalline phase. Hydroxyl-deficient amorphous areas crystallize to oxyapatite at 700°C. Thus, crystallization occurs over a range of temperatures and is dependent on the hydroxyl content of the amorphous phase and the partial water-vapor pressure. The activation energies of crystallization to hydroxyapatite, diffusion of hydroxyl ions, and crystallization to oxyapatite are 274, 230, and 440 kJ/mol, respectively. Shrinkage from these processes leads to a crack network and decreases the mechanical strength of the coating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1151-2916.1998.tb02301.x
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  • 2
    Electronic Resource
    Electronic Resource
    Genetic Analysis of an E. coli Strain with a Mutation affecting DNA Polymerase (1969)
    [s.l.] : Nature Publishing Group
    Nature 224 (1969), S. 1166-1168 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] The mutation affecting DNA polymerase activity in the mutant strain isolated by De Lucia and Cairns is located between metE and rha, at approximately 75 minutes on the Escherichia coli chromosome. The mutation is recessive to the wild-type gene in partial diploids. It is an amber nonsense mutation ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/2241166a0
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  • 3
    Electronic Resource
    Electronic Resource
    A double-blind comparison of placebo and imipramine in the treatment of depressed patients in a state hospital
    Amsterdam : Elsevier
    Journal of Psychiatric Research 1 (1961), S. 76-91 
    Details
    ISSN: 0022-3956
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0022-3956(61)90008-5
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  • 4
    Electronic Resource
    Electronic Resource
    Isolation of Lipoprotein (a) Using the Regenerate of a Dextran Sulfate Cellulose LDL Apheresis System
    Amsterdam : Elsevier
    Protein Expression and Purification 5 (1994), S. 112-117 
    Details
    ISSN: 1046-5928
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1006/prep.1994.1017
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  • 5
    Electronic Resource
    Electronic Resource
    Die Lupine, ein Beitrag zur Nahrungsversorgung in den Anden 4. Die Akzeptabilität des Mehles von Lupinus albus (1976)
    Springer
    European journal of nutrition 15 (1976), S. 396-402 
    Details
    ISSN: 1436-6215
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Summary 48 different dishes enriched withlupinus albus flour have been tested by 20 persons. The test duration has been 4 weeks. Meals and products with lupine admixtures have been judged equally with concern to corresponding conventional dishes. Farinaceous products had the best test results. Therefore, it is recommended for Peru to add lupine flour when producing bread, biscuits, sauces, soups, and noodles (maccaronis etc.). The test time had no influence to the test results.
    Notes: Zusammenfassung 20 Prüfpersonen beurteilten über vier Wochen 48 verschiedene Speisen, die mit dem Mehl vonLupinus albus angereichert wurden. Die Speisen und Produkte mit Lupinenzusatz wurden mit der korrespondierenden konventionellen Speise geschmacklich gleich bewertet. Besonders günstig liegen die Teigwaren in der Beurteilung. Es empfiehlt sich zukünftig in Peru, einen Lupinenzusatz in Brot, Kekse, Soßen, Suppen und Nudeln einzuarbeiten. Ein zeitlicher Einfluß auf die Beurteilung fand nicht statt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02020508
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  • 6
    Electronic Resource
    Electronic Resource
    Die Lupine, ein Beitrag zur Nahrungsversorgung in den Anden 3. Ernährungsphysiologische Untersuchung mit dem Mehl der Süßlupine (Lupinus albus) (1976)
    Springer
    European journal of nutrition 15 (1976), S. 391-395 
    Details
    ISSN: 1436-6215
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Summary Lupinus albus flour doses of 58.9±9.6 g have been given to 20 persons. This sweet lupine flour has been digestible without complications in all cases. There have been no significant changes of hemoglobine, hematocrite, total protein, urea, bilirubine, and SGOT in the blood. So the lupine may be used for improvement of protein supply in men under the criteria that (1) the alkaloid content of the seed does not exceed 0.02%, (2) the seed itself contains no secondary fungi which may cause a lupinosis.
    Notes: Zusammenfassung 20 Personen erhielten über vier Wochen 58,9±9,6 g Mehl vonLupinus albus. Alle Personen vertrugen das Süßlupinenmehl gut. Es konnten keine nennenswerten Veränderungen von Hämoglobin, Hämatokrit, Gesamtprotein, Harnstoff, Bilirubin und SGOT im Blut festgestellt werden. Die Lupine kann mit zur Eiweißversorgung in der menschlichen Ernährung beitragen, wenn sichergestellt ist, daß 1. der Alkaloidgehalt im Samen nicht über 0,02 % liegt und 2. der Samen frei von Sekundärpilzen ist, die eine Lupinose bewirken können.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02020507
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  • 7
    Electronic Resource
    Electronic Resource
    Die Lupine — ein Beitrag zur Nahrungsversorgung in den Anden (1979)
    Springer
    European journal of nutrition 18 (1979), S. 104-111 
    Details
    ISSN: 1436-6215
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Summary The bitter taste of lupin alkaloids can be sensorially detected in water within Ppm-range. The strength of the taste diminishes as follows: sparteine, D-Lupanin-Perchlorate, lupinine, isolupinine and hydroxylupanine. The swelling capacity of lupin seeds presents different characteristics according to the species. The swelling rapidity is inL. albus somehow inferior to that ofL. mutabilis. The absorption of water decreases in hot water, and the swelling rapidity increases. For domestic debittering it is recommended to cook whole lupin seeds during half an hour and to debitter them for 3 days in flowing water. The isoelectric point of the protein ofL. mutabilis lies between pH 4 and 4.5.
    Notes: Zusammenfassung Der bittere Geschmack von Lupinenalkaloiden läßt sich im Wasser im Falle von Spartein noch im ppm-Bereich sensorisch nachweisen und nimmt über D-Lupanin-Perchlorat, Lupinin, Isolupanin, Hydroxylupanin ab. Die Quellfähigkeit von Lupinensamen hat artenunterschiedliche Charakteristika. Die Quellgeschwindigkeit ist inL. albus etwas geringer als inL. mutabilis. Die Wasseraufnahme nimmt in heißem Wasser ab, die Quellgeschwindigkeit zu. Zur häuslichen Entbitterung empfiehlt es sich, die ganzen Lupinensamen eine halbe Stunde zu kochen und drei Tage in fließendem Wasser zu entbittern. Der isoelektrische Punkt des Eiweißes vonL. mutabilis liegt zwischen pH 4 und 4,5.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02023724
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  • 8
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    Unknown
    Fitzgerald's THE GREAT GATSBY (1995)
    Washington, etc. : Periodicals Archive Online (PAO)
    Explicator. 53:4 (1995:Summer) 230 
    Details
    ISSN: 0014-4940
    Topics: Linguistics and Literary Studies
    URL: http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pao:&rft_dat=xri:pao:article:1084-1995-053-04-000021
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  • 9
    facet.materialart.
    Unknown
    DEFINING THE ROLE OF THE SOCIAL WORKER IN PRIMARY HEALTH CARE (1983)
    Silver Spring, Md., etc. : Periodicals Archive Online (PAO)
    Health and Social Work. 8:3 (1983:Summer) 174 
    Details
    ISSN: 0360-7283
    Topics: Sociology
    URL: http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pao:&rft_dat=xri:pao:article:e360-1983-008-03-000003
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  • 10
    Electronic Resource
    Electronic Resource
    Zur Wirkung des Nystatins (1972)
    Springer
    Archives of dermatological research 242 (1972), S. 389-397 
    Details
    ISSN: 1432-069X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Description / Table of Contents: Zusammenfassung Candida albicans-Zellen sind sensitiv gegen Polyenantibiotica. Die Polyene bewirken eine Verarmung an Metaboliten und Ionen, deren Konzentrationserniedrigung sich auf den Zellstoffwechsel auswirkt. Die primäre Erhöhung der Membranpermeabilität und die Verminderung intracellulärer energiereicher Verbindungen dürften Ursache der fungiciden Wirkung des Nystatins sein. Nach Inkubation mit Nystatin verlieren die Zellen erheblich an Trockenmasse, die intracellulären Kalium- und Magnesiumspiegel sinken auf etwa 20% der Ausgangswerte ab. Unter der Einwirkung des Nystatins ist der intracelluläre Pool der Aminosäuren nicht aufrecht zu erhalten. Die Aminosäuren gehen, bei gleicher Nystatinkonzentration gegenüber dem Kalium verzögert, ins Medium. Die Fähigkeit, Zucker wiel-Sorbose oder Aminosäuren wie 2-Aminoisobuttersäure entgegen ihren Konzentrationsgradienten ins Zellinnere aufzunehmen, ist verlorengegangen.
    Notes: Summary Candida albicans cells are sensitive against polyene antibiotics. These polyenes cause a considerable decrease of intracellular metabolites and ions, and consequently, the cellular metabolism is changed. The primary increase in permeability of the cell membrane and the decrease of intracellular energy-rich compounds may be the cause of the fungicidal action of nystatin. After incubation with nystatin there is a considerable loss of cell dry mass, the intracellular potassium and magnesium levels drop to about 20% of the corresponding original values, and the intracellular pool of amino acids cannot be maintained constant. At the same nystatin concentration the loss of amino acids fromCandida albicans cells is some-what slower than the loss of potassium. The ability of the cells to concentratel-sorbose and 2-aminoisobutyrate is lost.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00595435
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