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  • Articles: DFG German National Licenses  (77)
  • 1985-1989  (50)
  • 1970-1974  (27)
  • 1
    Electronic Resource
    Electronic Resource
    Some endocrinological events associated with early pregnancy failure (1989)
    Oxford, UK : Blackwell Publishing Ltd
    BJOG 96 (1989), S. 0 
    Details
    ISSN: 1471-0528
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Serial measurements of serum progesterone, oestradiol, human chorionic gonadotrophin (hCG) and human placental lactogen (hPL) have been determined in 33 women experiencing early pregnancy failure and compared with the values of the same hormones in 72 healthy women having uncomplicated pregnancies. Steroid production by the corpus luteum seemed similar in both groups up to 6 weeks gestation but thereafter placental steroidogenesis was not evident in those women in whom spontaneous pregnancy losses occurred. Placental production of the two protein hormones, hCG and hPL, did take place, and whereas the circulating levels were not as high as in normal pregnancies, levels did usually increase before clinical evidence of miscarriage occurred. hCG was not a sensitive discriminator of subsequent failure. In these women there were no significant hormone differences between those with evidence of a fetus and those without.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1471-0528.1989.tb03198.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The inelastic neutron scattering spectrum of chromous acid at high energy transfers (1985)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 82 (1985), S. 1112-1114 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: The inelastic incoherent neutron scattering spectrum of chromous acid, at 77 K, is presented. It is dominated by the intense bending mode at 1254 cm−1 with some modes at lower frequencies showing indications of dispersion. The antisymmetric stretch νas(OHS) {||1〉-||2〉} was assigned to a broad band centered at ∼2050 cm−1, significantly displaced for the IR assignment (1650 cm−1). The breadth of the band is due to the dispersion, and kinematic coupling, that is anticipated for this compound. These new data allows us to fit chromous acid more clearly into the general trend of hydrogen bonded compounds. Chromous acid compares very well in its overall INS spectrum with the isomorphous sodium bifluoride, except that the kinematic coupling between νas(OHO) and the symmetric stretch does not occur in this compound.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.448483
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Picosecond gain dynamics in KrF amplifiers (1988)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 52 (1988), S. 773-775 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The steady-state and dynamic gain characteristics in a KrF amplifier are studied with the use of 1 ps pulses. A saturation energy density in the range 1.8–2.0±0.2 mJ/cm2 is measured. The recovery of the small-signal gain coefficient exhibits two recovery processes with time constants of 67±10 ps and 2.0±0.2 ns.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.99279
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Laser-induced fluorescence spectroscopy of 4-aminobenzonitrile, 4-(N,N-dimethylamino)benzonitrile, and their van der Waals complexes in a supersonic jet (1988)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 92 (1988), S. 5449-5455 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100330a024
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Comparison of cadexomer iodine and dextranomer for chronic venous ulcers (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Clinical and experimental dermatology 12 (1987), S. 0 
    Details
    ISSN: 1365-2230
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Forty-two patients with chronic resistant varicose ulcers were observed for 6 weeks on standard out-patient therapy, and then randomly allocated to daily treatment with either cadexomer iodine (CI), a new topical agent, or dextranomer for a further 6 weeks, at which time ulcers judged clinically not to be responding could be changed to the other treatment for the remaining 20 weeks of the trial. There was no significant reduction in ulcer area during the first 6 weeks on CI or dextranomer. A significant preference for CI was shown by the optional crossover. Retrospective analysis of ulcer size shows this was not related to severity and preference was probably due to bias towards the new treatment, the trial not being blind. Neither therapy significantly reduced colonization by β-haemolytic Streptococcus, Staphytocoaus aureus, Pseudomonas or Proteus. The discrepancy between these and previous findings with CI is largely due to different methods of analysis rather than different results. We conclude that, in chronic resistant venous ulcers, topical therapy is of little importance compared with measures which improve tissue oxygenation and repair.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2230.1987.tb01939.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Fresh beef packed in mixtures of oxygen and carbon dioxide (1973)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 8 (1973), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh beef was stored in mixtures of carbon dioxide and oxygen, and measurements were made of gas exchanges and colour of the meat. Oxygen and carbon dioxide dissolved in the meat, while respiration consumed oxygen and produced more carbon dioxide. The subsequent reductions in oxygen and carbon dioxide partial pressures depended to some extent on the packaging operation and, under commercial conditions, could reach critical levels. At high oxygen partial pressures the layer of oxygenated tissue at the surface was sufficient to conceal the development of underlying metmyoglobin which causes discolouration in conventionally pre-packaged meat. Although this layer was oxidized slowly to metmyoglobin, meat packed in 80% O2 and 20% CO2 remained attractive for at least a week at + 1°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01732.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Influence of carcass cooling rate on drip loss in pigmeat (1971)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 6 (1971), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pig sides were cooled to 0°C at two different rates and the amount of drip from joints after storage for two days at 0°C was estimated. Drip accurred according to an anatomical distribution pattern which was unaffected by cooling rate and breed, the greatest loss being from the loin and leg joints. The quicker cooling rate consistently limited the amount of drip, regardless of breed. This was demonstrated using whole carcasses, leg joints and individual muscles. Pigs whose pH fell rapidly after slaughter tended to give joints with high drip loss but, even with these, the effect of quicker cooling was still observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb01601.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Influence of post-mortem treatments on turkey and chicken meat texture (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Toughness of poultry breast muscle was influenced by the rate of rigor onset, the rate of cooling and chilled storage time. The pH of the breast muscle at 20 min after stunning (pH20) in 52-day-old chickens varied from 5.9 to 6.9, and in 70-day-old turkeys from 6.2 to 6.8. In turkey meat with pH20 〉 6.4, toughening was induced by immersion chilling to 7°C within 65 min post mortem and subsequent ‘tanking’ in iced water. Unaged, thawed meat from chicken carcasses, in which freezing commenced about 2 h after stunning was tougher than that from carcasses chilled for 16 h before freezing. Both were tender after 7 days chilled storage. Electrical stimulation of carcasses using 94 V decreased pH20 by an average of 0.3 unit in turkey, with no overall increase in tenderness. In chicken, it decreased the pH20 by 0.5 unit, but caused an overall toughening due to increased rigor shortening in carcasses with pH20 〈 5.8.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00621.x
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Processing Wiltshire bacon from PSE-prone pigs (1973)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 8 (1973), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The utilization of PSE-prone pigs for bacon manufacture by the traditional Wiltshire process has been investigated. Pietrain pigs, well-known for their high incidence of PSE muscle were used in this study. Carcasses, selected as PSE on the basis of their low pH soon after slaughter, were subjected to a normal factory Wiltshire curing process alongside Large White bacon pigs with normal muscle. In another investigation, over a period of several months, pig carcasses selected in the same way for PSE characteristics were processed alongside pigs from the same producer's consignment with similar grading characteristics, but with normal rates of pH fall after slaughter.Weight changes during processing were recorded and showed that in both cases muscle from the pigs with rapid pH falls initially absorbed more of the injected brine, but also tended to lose liquid more easily during immersion curing. The yield of bacon from these carcasses was up to 1% lower than that from normal carcasses. While bacon from these pigs and from normal pigs differed slightly in chemical composition, trained taste panels were not able to establish any real difference in either texture or flavour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01703.x
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    A modified distillation method for the detection of fat oxidation in foods (1989)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 24 (1989), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A rapid distillation procedure for the estimation of fat oxidation in food using the 2-thiobarbituric acid test has been developed. The apparatus generates steam rapidly and allows high sample throughput while minimizing cleaning of glassware. Using the standard compound, tetramethoxypropane (TMP), and a number of food samples spiked with standard, the recovery of malondialdehyde was determined and suitable operating conditions selected. Levels of TMP equivalent to TBA numbers between 1 and 10 were used. Recovery of standard increased from 25.3% at 20 ml to 81.6% at 120 ml, and recoveries at different TBA numbers were similar. After consideration of various factors, 50 ml was chosen as the distillate volume and was collected in about 4 min. With food samples, the recovery varied depending on the composition of the food and, in order to determine TBA number, it was necessary to calculate recoveries from each type of sample. In the reaction of distillate with thiobarbituric acid, colour development was found to be extremely temperature sensitive, and careful temperature control of the heating bath was required.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb00629.x
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