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  • Electronic Resource  (9)
  • Primary 53B40  (3)
  • Physical Chemistry  (2)
  • Phytic acid  (2)
  • carbohydrates  (2)
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  • Electronic Resource  (9)
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  • 1
    Electronic Resource
    Electronic Resource
    Changes in carbohydrates, amino acids and proteins in developing seed of chickpea
    Amsterdam : Elsevier
    Phytochemistry 20 (1981), S. 373-378 
    Details
    ISSN: 0031-9422
    Keywords: Cicer arietinum ; Leguminosae ; amino acids ; carbohydrates ; chickpea ; development. ; proteins
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0031-9422(00)84148-5
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Biochemical changes in developing seeds of pigeonpea (Cajanus cajan)
    Amsterdam : Elsevier
    Phytochemistry 19 (1980), S. 1291-1295 
    Details
    ISSN: 0031-9422
    Keywords: Cajanus cajan ; Leguminosae, pigeonpea ; amino acids ; carbohydrates ; development. ; proteins
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0031-9422(80)80162-2
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  • 3
    Electronic Resource
    Electronic Resource
    Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods (1996)
    Springer
    Plant foods for human nutrition 49 (1996), S. 307-316 
    Details
    ISSN: 1573-9104
    Keywords: Legumes ; Pulses ; Phytic acid ; In vitro protein digestibility ; Germination ; Fermentation ; Autoclaving ; Roasting
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The objective of this project was to determine the effect of various types of processing on selected nutrition related parameters of commonly consumed Indian pulses and soybean. Germination reduced the phytic acid content of chickpea and pigeonpea seeds by over 60%, and that of mung bean, urd bean, and soybean by about 40%. Fermentation reduced phytic acid contents by 26–39% in all these legumes with the exception of pigeonpea in which it was reduced by more than 50%. Autoclaving and roasting were more effective in reducing phytic acid in chickpea and pigeonpea than in urd bean, mung bean, and soybean. Germination and fermentation greatly increased the in vitro protein digestibility (IVPD). IVPD was only slightly increased by roasting and autoclaving of all legumes. Germination and fermentation also remarkably decreased the total dietary fiber (TDF) in all legumes. Autoclaving and roasting resulted in slight increases in TDF values. All the processing treatments had little effect on calcium, magnesium and iron contents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01091980
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  • 4
    Electronic Resource
    Electronic Resource
    Variability in phytic acid content and protein digestibility of grain legumes (1995)
    Springer
    Plant foods for human nutrition 47 (1995), S. 163-172 
    Details
    ISSN: 1573-9104
    Keywords: Grain legumes ; Phytic acid ; Phosphorus ; Protein ; Protein digestibility ; Seed size
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics were analyzed for phytic acid, in vitro protein digestibility (IVPD), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values differed significantly among and within these species. Phytic acid content (mg/g) was the highest in soybean (36.4) followed by urd bean (13.7), pigeonpea (12.7), mung bean (12.0) chickpea (9.6). On an average, phytic acid constituted 78.2 percent of the total phosphorus content and this percentage figure was the highest in soybean and the lowest in mung bean. In vitro protein digestibility (IVPD) of pigeonpea and chickpea genotypes varied from 60.4 to 74.4 percent and 65.3 to 79.4 percent, respectively. The IVPD values of genotypes of mung bean, urd bean and soybean ranged from 67.2 to 72.2 percent, 55.7 to 63.3 percent and 62.7 to 71.6 percent, respectively. There was a significant negative correlation between phytic acid and IVPD of these genotypes. Phytic acid was significantly and positively correlated with protein but the magnitude of correlation was very low in chickpea and pigeonpea. Results indicate that the genotypes of pulses with low phytic acid content could be identified and used in breeding program to improve their nutritive value and utilization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01089266
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  • 5
    Electronic Resource
    Electronic Resource
    Hypersurfaces of semi-C-reducible and S4-like Finsler spaces (1983)
    Springer
    Periodica mathematica Hungarica 14 (1983), S. 81-91 
    Details
    ISSN: 1588-2829
    Keywords: Primary 53B40 ; Finsler spaces ; hypersurfaces
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mathematics
    Notes: Abstract The notions of semi C-reducible and S4-like Finsler spaces have been introduced by Matsumoto and Shibata ([6]). The object of the present paper is to study some properties of the hypersurfaces immersed in semi-C-reducible and S4-like Finsler spaces. It has been proved that a hypersurface of semi-C-reducible Finsler space is a semi-C-reducible while the condition, under with a hypersurface of S4-like Finsler space will be a S-4like space, has been obtained. The condition under which a hypersurface of semi-C-reducible Landsberg space will be a Landsberg space has also been obtained. After using the so called “T-condition” (Matsumoto [5]) we have discussed the condition under which a hypersurface of a semi-C-reducible Finsler spaceF n satisfying T-condition will also satisfy T-condition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02023585
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  • 6
    Electronic Resource
    Electronic Resource
    On conformal transformations of kropina metric (1985)
    Springer
    Periodica mathematica Hungarica 16 (1985), S. 187-192 
    Details
    ISSN: 1588-2829
    Keywords: Primary 53B40 ; Secondary 53C20, 53C60 ; Finsler spaces ; Kropina spaces ; conformal transformations ; difference tensor
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mathematics
    Notes: Abstract M. Hashiguchi [3] has studied the conformal theory of Finsler spaces. The theory of Kropina metric was investigated by L. Berwald [1] and V. K. Kropina [4]. The purpose of the present paper is to establish the conformal theory of Kropina metric. In this paper the transformation formulae for the difference tensor D ik i (x, $$\dot x$$ ) and Cartan's connection coefficients Γ k *i (x, $$\dot x$$ ) have been obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01849841
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  • 7
    Electronic Resource
    Electronic Resource
    Modification of a Finsler space by a normalized semi-parallel vector field (1983)
    Springer
    Periodica mathematica Hungarica 14 (1983), S. 31-41 
    Details
    ISSN: 1588-2829
    Keywords: Primary 53B40 ; Finsler space ; semi-parallel vectors
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mathematics
    Notes: Abstract LetF n be a Finsler space with metric functionF(x, y). M. Matsumoto [6] has defined a modified Finsler spaceF n * whose metric functionF *(x, y) is given byF *2 = = F2 + (Xi(x)yi)2, whereX i are the components of a covariant vector which is a function of coordintae only. Since a concurrent vector is a function of coordinate only, Matsumoto and Eguchi [9] have studied various properties of the modified Finsler spaceF n * under the assumption thatX i are the components of a concurrent vector field inF n. In this paper we shall introduce the concept of semi-parallel vector field inF n and study the properties of modified Finsler spaceF n * .
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02023579
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Kinetics of acid catalyzed and Ag(I) catalyzed decomposition of peroxodisulfate in aqueous medium (1981)
    New York, NY : Wiley-Blackwell
    International Journal of Chemical Kinetics 13 (1981), S. 555-564 
    Details
    ISSN: 0538-8066
    Keywords: Chemistry ; Physical Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The mechanism of acid catalyzed decomposition of peroxodisulfate, (S2O82-) in aqueous perchlorate medium involves the hydrolysis of the species H2S2O8 and HS2O8- and the homolysis of the species H2S2O8, HS2O8- and S2O82- at the O—O bond. The overall rate law when 1.4M 〉 [HClO4] 〉 0.1M is \documentclass{article}\pagestyle{empty}\begin{document}$$ \frac{{ - d[{\rm S}_{\rm 2}{\rm O}_8^{2 - }]}}{{dt}}\, = \,k_0 [{\rm S}_{\rm 2}{\rm O}_8^{2 - }]\, + \,k' [{\rm S}_{\rm 2}{\rm O}_8^{2 - }][{\rm H}+]\, + \,k{''}[{\rm S}_{\rm 2}{\rm O}_8^{2 - }][{\rm H}+]^2 $$\end{document}The constants k′ and k″ contain the hydrolysis and homolysis rate constants of HS2O8- and H2S2O8, respectively. With added Ag(I), the acid catalyzed and Ag(I) catalyzed reactions take place independently. Ag(I) catalyzed decomposition appears to involve the species AgS2O8- (aq).
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/kin.550130605
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  • 9
    Electronic Resource
    Electronic Resource
    Mechanism of the azide-bromine reaction in aqueous medium (1981)
    New York, NY : Wiley-Blackwell
    International Journal of Chemical Kinetics 13 (1981), S. 199-207 
    Details
    ISSN: 0538-8066
    Keywords: Chemistry ; Physical Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Results on the oxidation of N3- by Br2 in neutral and acid media are presented. The rate of the reaction is found to be proportional to [N3-] and [Br2]. The gaseous product of oxidation is found to be pure nitrogen. The stoichiometry of the reaction is \documentclass{article}\pagestyle{empty}\begin{document}$$ {\rm Br}_2 + 2{\rm N}_{\rm 3}^ - \to 2{\rm Br}^ - + 3{\rm N}_{\rm 2} {\rm ([N}_{\rm 3}^ -]) 〉 [{\rm Br}_2] $$\end{document} The reaction shows a positive salt effect. It is found that the addition of Br- stabilizes the complex BrN3, which decomposes into Br- and N2: \documentclass{article}\pagestyle{empty}\begin{document}$$ \begin{array}{*{20}c} {{\rm Br}_2 + {\rm N}_{\rm 3}^ - \rightleftharpoons {\rm BrN}_{\rm 3} + {\rm Br}^ - } \\ {{\rm BrN}_3 + {\rm N}_{\rm 3}^ - \to {\rm Br}^ - + 3{\rm N}_{\rm 2} } \\ \end{array} $$\end{document} The spectroscopic measurements also support the kinetic observation. The equilibrium constant K, the rate constants and the thermodynamic parameters were calculated. It is observed that H+ ion inhibits the reaction. The mechanism is discussed in terms of the kinetic results.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/kin.550130209
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