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  • 1985-1989  (8)
  • 1970-1974  (14)
  • 1985  (8)
  • 1973  (5)
  • 1971  (9)
  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 89 (1985), S. 4560-4565 
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Political studies 19 (1971), S. 0 
    ISSN: 1467-9248
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Political Science
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 8 (1973), S. 0 
    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
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 6 (1971), S. 0 
    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
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  • 5
    Electronic Resource
    Electronic Resource
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 82 (1985), S. 1112-1114 
    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
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  • 6
    ISSN: 1365-2222
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: An extract of dust from the air-vent filters of a room housing guinea pigs was analysed by quantitative immunoelectrophoretic procedures and compared with extracts of various materials derived from guinea pigs. Crossed radio-immunoelectrophoresis (CRIE) of the dust, performed with sera from twenty asthmatic patients who were positive by skin testing and RAST to guinea pig extracts, identified fourteen IgE-binding constituents. Although responses varied, most sera reacted with lour particular allergens, antigens 2. 3, 10 and SI. The numbers of allergens recognized by individual patients correlated with the RAST score, but not with total scrum IgE.All seventeen dust constituents detected by crossed immunoelectrophoresis (and all four major allergens), were also present in extracts of guinea pig dander, fur. saliva and urine; several of these components were absent in an epithelial extract, and there were even less in preparations of shaved pelt, serum or faeces. None of the dust extract antigens were detected in materials used in animal husbandry, dust samples from rooms without guinea pigs, or a D. pteronyssinus extract. These findings suggest that inhalant allergens may be derived predominantly from material shed from the guinea pig coat after contamination with saliva, and possibly to a lesser extent, urine.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Clinical & experimental allergy 15 (1985), S. 0 
    ISSN: 1365-2222
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Guinea pig-sensitive patients with asthma and rhinitis were skin test positive to extracts of several materials derived from guinea pigs. A radioallergosorbent test (RAST) was developed to measure serum IgE specific for the dander, urine, saliva and also for dust from the air-vent filters of a room housing guinea pigs. A strong correlation was found between positive skin test reactions, and raised serum IgE to these extracts. Furthermore, the relative allergenic potency of extracts was similar when determined by skin-prick testing and by inhibition of the RAST to guinea pig dust.Non-guinea pig-derived extracts such as the hay, sawdust and diet had negligible activity in skin testing and RAST inhibition; and preparations of Dermatophagoides pteronyssinus, house dust and rat dust did not inhibit the RAST for guinea pig room dust.The guinea pig dust, dander, fur, urine and saliva were the more potent extracts; while whole pelt, faces and serum were considerably less active. Extracts from different sexes were not appreciably different in potency.The results of skin testing. RAST and RAST inhibition suggest cross-allergenicity between the various extracts. Although material shed from the pelt may have been derived from saliva, or even urine, allergenic activities of urinary and salivary preparations were found to be less than those of the dander, fur or dust. This suggests that allergens have become concentrated on the pelt.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Cambridge : Cambridge University Press
    The @historical journal 14 (1971), S. 863-864 
    ISSN: 0018-246X
    Source: Cambridge Journals Digital Archives
    Topics: History
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Cambridge : Cambridge University Press
    The @historical journal 14 (1971), S. 463-464 
    ISSN: 0018-246X
    Source: Cambridge Journals Digital Archives
    Topics: History
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 8 (1973), S. 0 
    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
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