Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • 1970-1974  (13)
  • 1920-1924
  • 1971  (13)
Source
Material
Years
  • 1970-1974  (13)
  • 1920-1924
Year
Keywords
  • 1
    Electronic Resource
    Electronic Resource
    Thackray, Arnold: Atoms and Powers. An Essay on Newtonian Matter-Theory and the Development of Chemistry : Harvard University Press & Oxford University Press, 1971 (1971)
    Cambridge : Cambridge University Press
    The @British journal for the history of science 5 (1971), S. 419-420 
    Details
    ISSN: 0007-0874
    Source: Cambridge Journals Digital Archives
    Topics: History , Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1017/S0007087400011857
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Faraday's Theories of Matter and Electricity (1971)
    Cambridge : Cambridge University Press
    The @British journal for the history of science 5 (1971), S. 235-257 
    Details
    ISSN: 0007-0874
    Source: Cambridge Journals Digital Archives
    Topics: History , Natural Sciences in General
    Notes: In recent years a number of scholars have argued that Faraday's theories of matter and force were founded on concepts which were derived from Boscovich's Theoria Philosophiae Naturalis (1758). The notion that Faraday's ideas display Boscovichean tendencies is not a new one: it was proposed by several of Faraday's immediate successors and has been noted by more recent commentators. Statements of this kind are not implausible as assertions of a general correspondence between Faraday's views on matter, as expressed in the “Speculation touching Electric Conduction and the Nature of Matter” of 1844, and Boscovich's theory of point atomism, but Professor L. Pearce Williams has made much stronger claims for the dependence of Faraday's ideas on Boscovich's theory of matter. Williams' interpretation has been questioned by recent scholarship, and in this paper I wish to advance an alternative interpretation of Faraday's ideas on electricity and the nature of matter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1017/S0007087400011213
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Badash, Lawrence: Rutherford and Boltwood: Letters on Radioactivity : New Haven & London, Yale University Press, 1969 (1971)
    Cambridge : Cambridge University Press
    The @British journal for the history of science 5 (1971), S. 301-302 
    Details
    ISSN: 0007-0874
    Source: Cambridge Journals Digital Archives
    Topics: History , Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1017/S0007087400011353
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Buchbesprechungen (1971)
    Springer
    European journal of nutrition 10 (1971), S. 397-424 
    Details
    ISSN: 1436-6215
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02026817
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Über Aminosäuren in Früchten und deren Verhalten während Wachstum und Reife (1971)
    Springer
    European food research and technology 145 (1971), S. 7-15 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Äpfel verschiedener Sorten und Bananen sind während Wachstum und Reifung auf ihren Gehalt an freien Aminosäuren untersucht worden. In den 6 untersuchten Apfelsorten wurden während des Wachstums hauptsächlich Glutamin, Asparaginsäure und Glutaminsäure gebildet (Aufbauphase). Mit fortschreitender Vegetation am Baum werden auch andere Aminosäuren gebildet. Im klimakterischen Reifungsprozeß während der Lagerung der Früchte kommt es bei Äpfeln und Bananen zu starken Schwankungen sowohl des Proteinstickstoffs als auch der freien Aminosäuren (Umbauphase).
    Notes: Summary The free amino-acid content of different varieties of apples and bananas during growth and ripening was investigated. In 6 investigated apple varieties during growth mainly glutamin, aspartic and glutamic acid were found (building-phase). With proceeding vegetation in the tree, other amino acids are formed too. In the climacteric ripening process during storage of the fruits, very strong fluctuations of the protein-nitrogen as well as the free amino-acids occur in apples and bananas (rebuilding-phase).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01644243
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Über das Vorkommen der Hydroxyzimtsäuren im Gemüse (1971)
    Springer
    European food research and technology 145 (1971), S. 20-26 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung In einer größeren Zahl frischer deutscher Gemüsearten wurde der Gehalt an einzelnen Hydroxyzimtsäuren (p-Cumarsäure, Ferulasäure, Kaffeesäure) festgestellt. Diese Säuren kommen nicht frei, sondern in gebundener Form in recht unterschiedlichen Mengen — meist unter 10 mg/100 g — vor. Nur in Kopfsalat, Endivien, Feldsalat und Möhrenblättern wurden über etwa 50 mg Kaffeesäure/100 g aufgefunden. Sinapinsäure war nur in den Kohlarten enthalten. Weiter wurde der Einfluß der Lagerung bei Möhren und Kartoffeln sowie bei Spinat, Möhren und Sellerie in Dosen/Gläsern auf die Hydroxyzimtsäuren geprüft. Hitzekonservierung und Tiefgefrieren scheinen ohne wesentlichen Einfluß zu sein.
    Notes: Summary Most of the species of fresh German vegetables have been investigated for the concentrations of the hydroxycinnamic acids (p-coumaric, ferulic, caffeic acid). These acids do not occur in free, but in a bond form in very different quantities — mostly less than 10 mg/100 g. Only in lettuce, endive, cornsalad and leaves of carrots we have found more than about 50 mg caffeic acid/100 g. Sinapic acid was found in the cabbage-subspecies(Brassica oleracea) only. Further on we studied the influence of storage on the hydroxycinnamic acids in stored carrots and potatoes and also in canned spinach, carrots and celery roots. Heat sterilization and freezing seem to be without distinct influence on the hydroxycinnamic acids and their concentration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01644245
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Über Aminosäuren in Früchten und deren Verhalten während Wachstum und Reife (1971)
    Springer
    European food research and technology 145 (1971), S. 15-19 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Zur Prüfung der in Äpfeln verschiedener Reifestadien möglichen Transaminierungsreaktionen wurden Frischextrakten und Enzymlösungen aus Acetontrockenpulvern verschiedene α-Keto-Säuren zugesetzt, nach 3 Std mit Methanol inhibiert und die freien Aminosäuren bestimmt. Das Ausmaß der Transaminierungen entspricht der Zunahme der korrespondierenden Aminosäuren. In Frischextrakten, die nach verschiedenen Reaktionszeiten inhibiert werden, erkennt man den Umfang von Transaminierungen ohne Zusätze.
    Notes: Summary In order to test the transaminase-reactions possible during ripening of apples, several α-keto-acids were added to fresh extracts and enzyme solutions from aceton-dry-powders; after 3 hours they were inhibited by methanol and the free amino acids were determined. The extent of transamination corresponds with the increase of the amino-acids. In fresh extracts, which were inhibited after different reaction times, one can recognize the extent of transamination without additives.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01644244
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Über das Vorkommen der Hydroxyzimtsäuren im Gemüse (1971)
    Springer
    European food research and technology 145 (1971), S. 199-205 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Es wurde eine Methode erarbeitet, mit der man reproduzierbar den Gehalt an Kaffee-, Ferula-, p-Cumar- und Sinapinsäure in pflanzlichem Material bestimmen kann, besonders wenn sie in geringen Mengen (wenige Milligramm in 100 g Material) vorkommen. Die einzelnen Schritte bestanden in der enzymatischen Spaltung der Hydroxyzimtsäureverbindungen, einer säulenchrematographischen Reinigung auf Polyamid, einer endgültigen Reinigung und Trennung der einzelnen Hydroxyzimtsäuren voneinander auf Kieselgel-Dünnschicht-platten und ihrer UV-spektroskopischen Gehaltsbestimmung.
    Notes: Summary A method has been developed for the quantitative determination of caffeic, ferulic, p-coumaric and sinapic acids in plant material with good reproducibility, especially if they occur in small quantities (few milligrams in 100 grams material). The separate steps consisted of an enzymatic hydrolysis of the hydroxycinnamic acid-compounds, of a column chromatography on polyamide, of a final purification and separation of the single hydroxycinnamic acids from each other by thin-layer chromatography on silicagel-plates and their quantitative UV-spectroscopic determination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01366882
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Über das Vorkommen der Hydroxyzimtsäuren im Gemüse (1971)
    Springer
    European food research and technology 145 (1971), S. 206-212 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Aus dem Isopropanol-Extrakt des Kopfsalates (Lactuca sativa) wurde nach säulenchromatographischer Aufarbeitung über Kieselgel und Reinigung über Polyamid die hauptsächlich vorliegende Kaffeesäureverbindung isoliert und kristallin erhalten. Das Kernresonanz- und Infrarotspektrum dieser Kaffeesäureverbindung und deren durch enzymatische Hydrolyse gewonnenen Spaltprodukte sowie dünnschichtchromatographische Untersuchungen machten es sehr wahrscheinlich, daß es sich hierbei um Dikaffeoyl-weinsäure handelt.
    Notes: Summary The main caffeic acid component of the leaves of lettuce (Lactuca sativa) has been isolated from the isopropyl alcohol extract after separation by the use of column chromatography on silicagel and polyamide. According to the NMR- and infrared spectra of this compound, its enzymatic hydrolysis products and to the examination by thin-layer chromatography, the caffeic acid component is very probably identical with dicaffeoyl-tartaric acid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01366883
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Über Aminosäuren in Früchten und deren Verhalten während Wachstum und Reife (1971)
    Springer
    European food research and technology 146 (1971), S. 13-17 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Im Zusammenhang mit dem Metabolismus der freien Aminosäuren in Früchten wurden die Aktivitäten der Glutamatdehydrogenase (GIDH), Glutamat-Pyruvat-Transaminase (GPT) und der Glutamat-Oxalacetat-Transaminase (GOT) bestimmt. Gleichzeitig sind die dazu korrespondierenden Aminosäuren Ala, Asp und Glu quantitativ bestimmt worden. Es zeigt sich, daß die Aktivitäten der GPT und GOT im Reifungsverlauf von Äpfeln starken Schwankungen unterliegen. Während eines Anstiegs der Enzymaktivitäten steigt auch die Konzentration der entsprechenden Aminosäuren in der Frucht an.
    Notes: Summary In connection with the metabolism of free amino acids in fruits, the activities of glutamic-dehydrogenase (GIDH), glutamic-pyruvate-transaminase (GPT) and glutamic-oxalacetate-transaminase GOT) were determined. At the same time the corresponding amino-acids Ala, Asp, and Glu were determined quantitatively. It is demonstrated that the activities of GPT and GOT show strong fluctuations during ripening. While the enzyme activities in the fruit increased, the concentration of the corresponding amino-acids increased too.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01303124
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...