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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 37 (1933), S. 539-539 
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Environment and Resources 1 (1976), S. 37-63 
    ISSN: 0362-1626
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of the American Chemical Society 98 (1976), S. 8181-8185 
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Whey protein concentrate dispersions formulated at 7.5% or more of protein formed strong gels when heated at temperatures above 80°C. Quantitative gel strength calculated from penetration force data generally increased with heating temperature to 110°C. Increasing pH from 7.0 to 9.0 generally decreased the gel strength of whey protein concentrate. At a total protein concentration of 10%, gel strength was lower when peanut flour protein was 25% or more of a mixture with whey protein. Only weak gels were formed with heating protein blends formulated with peanut protein at greater than 50% of total protein. Sodium chloride (up to 0.5M) and calcium chloride (up to 30 mM) increased gel strength of whey protein and blended systems, but decreased gel strength of dispersions containing only peanut flour. Calcium chloride at 30 mM destroyed gelation ability of peanut flour causing protein precipitation. Gel strength of whey protein increased with moderate cysteine addition and was maximum at a level of 25 mM cysteine. Addition of 100 mM cysteine dramatically reduced whey protein gel strength. Cysteine addition decreased gel strength of peanut flour dispersions and had a varied effect on blended protein systems.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The morphology of the lipid phase and resistance to penetration of different brands of commercial wieners, ring bologna and braunschweiger were studied. Even though consistent results were not obtained from all products, it was suggested that products with a smaller lipid globule size had a greater resistance to penetration.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 2 (1978), S. 0 
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Time required for gelation of 10% protein dispersions of commercial whey protein concentrate (WPC) heated at 100°C was influenced by preparation technique. Gel times ranged from 1.25 to greater than 30 min. Dialysis of a rapid gelling WPC resulted in the formation of stronger, more cohesive, less springy, more gummy, more chewy and more translucent gels with heating (100° C for 15 min) at 10% protein than did non-dialyzed WPC. Addition of CaCl2 or NaCl to the dialyzed WPC increased gel strength more dramatically than did salt addition to non-dialyzed WPC. Resistance to penetration and hardness of dialyzed whey protein gels maximized with CaCl2 addition from 5.0 to 20 mM and decreased with 25 mM CaCl2 addition. In non-dialyzed whey protein gels, resistance to penetration maximized at 25 mM added CaCl2 while hardness values maximized at 5.0 mM CaCl2. Addition of 0.2 to 0.5 M NaCl increased resistance to penetration of both whey protein gel systems. Hardness values for dialyzed WPC gels maximized at 0.1 to 0.3 M NaCl and decreased at 0.4 M or greater added NaCl. Hardness values of non-dialyzed WPC were only slightly affected by NaCl addition. Addition of CaCl2 at 5 mM or greater or NaCl at 0.1 Af or greater decreased cohesiveness and springiness of dialyzed WPC gels. Cohesiveness of non-dialyzed WPC gel systems was maximal at 10 mM CaCl2 or 0.2M NaCl. Salt had no apparent effect on springiness of the non-dialyzed WPC gels. Gumminess data followed similar trends to those observed for hardness with respect to salt effects in WPCgel systems. Maximum chewiness values for both WPC gel systems were apparent with addition of 5.0 to 10 mM CaC12 or with addition of0.1 to 0.3 M NaCl.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Protein blends were prepared from peanut flour or peanut protein concentrate and whey protein concentrate, sodium caseinate, calcium caseinate or nonfat dry milk. One per cent protein dispersions of these blends containing 0.0, 25.0, 50.0, and 100.0% peanut protein were heated at 60, 80, and 90° C for 30 min. Soluble protein was lower in unheated peanut protein preparations than in unheated milk proteins preparations with lowest soluble protein observed in peanut flour dispersions. Solubility of milk proteins dispersed in distilled water was generally not affected by heat treatment, while heating of similarly prepared peanut protein dispersions above 80° C decreased soluble protein. Systems containing peanut protein with whey protein calcium caseinate or nonfat dry milk were intermediate, in soluble protein and heat stability to that of milk and peanut proteins alone. Soluble protein in peanut/sodium caseinate blends increased slightly with heat treatment. Calcium addition to 30mM decreased soluble protein in all protein systems. Peanut lipoprotein concentrate was not affected by added calcium. Heating whey protein, caseinate and blends of peanut with whey or caseinate in the presence of calcium induced aggregation and lowered soluble protein.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    The European physical journal 36 (1979), S. 1-12 
    ISSN: 1434-6036
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract The linear heat transport of helium II contained in porous powder samples with mean pore diameters of 1.25µm, 0.17µm and 0.02µm was systematically studied in the temperature range between 0.8 K and 2 K. The effective thermal conductivity was determined by steady-state heat flow measurements and the effective thermal diffusivity by transitory temperature measurements. The experimental results are interpreted by a simple theoretical model. In the framework of this model the linear heat transport consists of two contributions: the laminar flow of the normal fluid (T≳1.4 K) and a diffusion mechanism (T≲1.4 K). At low temperatures (T≲1.2 K) the mean free paths of the elementary excitations of helium II become greater than the pore diameters. In this range, the heat flow is limited by scattering of the elementary excitations with the walls of the pores and can be described by a kinetic model. Good agreement between theory and experiment is obtained in the total temperature range investigated.
    Type of Medium: Electronic Resource
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  • 9
    ISSN: 1432-0584
    Keywords: ITP ; Immunsuppressive therapy ; Platelets ; Vinblastine-loaded platelets ; ITP ; Immunsuppressive Therapie ; Blutplättchen ; Thrombozyten mit Vinblastin beladen
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Description / Table of Contents: Zusammenfassung Ein 15jähriger Patient mit idiopathisch-thrombozytopenischer Purpura, die sich gegen Corticosteroid-Behandlung, Splenektomie und immunsuppressiver Therapie mit Vincristin als resistent erwies, wurde mit Thrombozyten-Vinblastin-Komplex behandelt. 5 Tage nach der Applikation dieses Komplexes zeigte sich ein Anstieg der Thrombozyten, der nach Wiederholung der Therapie mit autologem Thrombozyten-Vinblastin-Komplex andauerte und bis zu 600 × 109 Thrombozyten/Liter ging. Die Remission dauert auch 15 Wochen nach Therapiebeginn noch an. Außer einer passageren Granulozytopenie zeigten sich keine Nebenwirkungen.
    Notes: Summary A 15-year-old patient with ITP which was refractory to corticosteroids, splenectomy, and immunosuppressive therapy with vincristine was twice treated with platelets loaded with vinblastine. Five days after the application of the platelets vinblastine complex the platelets began to rise up to 600 × 109/1. The remission has lasted until now for more than 15 weeks. The therapy showed no major side effects except for a transient granulocytopenia.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Springer
    Archive of applied mechanics 3 (1932), S. 215-235 
    ISSN: 1432-0681
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Zusammenfassung Es wurde versucht, auf Grund der Versuchsergebnisse Zusammenhänge zwischen charakteristischen Spannungsgrößen und Formänderungsgrößen zu finden, durch die man die Verfestigung gesetzmäßig erfassen kann. Es wurde jedoch bewußt darauf verzichtet, sowohl für die Verfestigung an sich eine kristallographische Erklärung zu geben, wie die speziellen Verfestigungseffekte durch Schlüsse vom Einkristall auf den vorliegenden experimentellen Befund am Kristallhaufwerk physikalisch zu ergründen. Ehe man zu dieser weit schwierigeren Aufgabe als lediglich einer Beschreibung der Versuche, wie es hier geschehen ist, schreiten kann, müssen noch mehr Erfahrungen über das plastische Verhalten in der Verfestigung beim Kristallhaufwerk und Einkristall vorliegen. Stellt man sich also zunächst auf den rein beschreibenden Standpunkt, so lassen sich die Ergebnisse in folgender Weise zusammenfassen: Bei Versuchen, in denen sich der Spannungszustand nur ähnlich verändert und keine Entlastungen mit darauffolgender Drehung des Hauptachsenkreuzes unternommen werden, kann die Verfestigung in skalarer Weise beschrieben werden, und es ist die quadratische Invariante des Spannungsdeviators eine eindeutige Funktion allein der entsprechenden Invarianten des Formänderungsdeviators (3) $$\sqrt {\mathfrak{P}_{_0 }^2 } = f\left( {\sqrt {\mathfrak{E}_{_0 }^2 } } \right).$$ Geschieht jedoch nach einer Entlastung die Fortsetzung des Versuchs unter anderem Hauptachsenkreuz als anfangs, so ist die skalare Beschreibung der Verfestigung durch das Gesetz (3) nicht mehr richtig, weil offenbar durch das Fließen die zu Beginn vorhandene Quasiisotropie zerstört ist. Speziell bei abwechselnden Zug-Torsionsversuchen läßt sich jedoch dieses Verhalten durch einen anderen Ansatz erfassen, der dieselbe quadratische Invariante von $$\mathfrak{P}_0 $$ in funktionalen Zusammenhang setzt mit der elastischplastischen GestaltänderungsarbeitA (4) $$\sqrt {\mathfrak{P}_{_0 }^2 } = f\left( {\sqrt {\smallint \mathfrak{P}_0 \cdot \cdot d\mathfrak{E}_0 } } \right) = f\left( {\sqrt A } \right)$$ und auch für die erstgenannten Versuche Gültigkeit hat. Schließlich bei den zuletzt beschriebenen Torsionsversuchen mit wechselndem Drehsinn sind beide Ansätze nicht mehr gültig. Bei diesen plastischen Torsionsschwingungen ist für jeden Drehsinnwechsel ein Richtungseffekt im Sinne einer Entfestigung des Materials vorhanden. Es konnte jedoch ein Zusammenhang zwischen der Größe der Entfestigung und der Größe der vorangehenden Schwingungsamplitude in Form der Kurve Abb. 18 gefunden werden, der eine Berechnung der Fließspannung an einer beliebigen Stelle des Torsionsschwingungsversuches mit hinreichender Genauigkeit gestattet. Es sei besonders hier betont, daß es sich dabei lediglich um eine mögliche Beschreibung der Versuche handelt, die man benutzen mag, solange man nichts Besseres in Händen hat, die aber in keiner Weise eine physikalische Erklärung sein kann.
    Type of Medium: Electronic Resource
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