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  • 1980-1984  (2)
  • 1960-1964
  • 1983  (2)
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  • 1980-1984  (2)
  • 1960-1964
Year
  • 1
    Electronic Resource
    Electronic Resource
    Trichilemmal keratosis (horn): a light and electron microscopic study (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of cutaneous pathology 10 (1983), S. 0 
    Details
    ISSN: 1600-0560
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Three cases of trichilemmal keratosis (horn) were light microscopically examined and all showed numbers of U- or V-shaped epidermal proliferations which keratinized in a fashion either identical or similar to trichilemmal keratinization. Electron microscopy revealed both uneven and linear borders between the keratinized and the keratinizing cells with a few keratohyalin droplets, remnants of desmosomes, no marginal band in the horny layer, perinuclear vacuolation, few spherical bodies in the intercellular spaces (ICS) of the upper epidermis, and widening of the ICS of the lower epidermis. A number of electron dense spherical particles. 40-50 nm in diameter, were observed in nuclei of the upper epidermis. This suggests that ultrastructure of trichilemmal keratosis is similar rather to viral warts than to trichilemmal cysts, although there are close similarities between trichilemmal keratosis and cyst.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1600-0560.1983.tb00316.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Collagen as the Major Edible Component of Jellyfish (Stomolophus nomural) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    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 mesogloea and skin of a common edible jellyfish, Stomolophus nomurai, were characterized with respect to amino acid composition and compared with a commercially salted jellyfish. Then the mesogloea was digested with pepsin at 3°C for 48 hr and its solubilized protein was isolated and subjected to biochemical analyses. These composite results have shown that the major edible component of jellyfish was the connective tissue protein, collagen, characterized by its high content of hydroxylysine and its glycosides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05078.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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