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  • 2000-2004  (1)
  • 1985-1989  (14)
  • 1980-1984  (12)
  • 1
    Electronic Resource
    Electronic Resource
    Preparation and detection of alignment with high ||m|| selectivity by saturated laser optical pumping in molecular beams (1986)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 85 (1986), S. 286-302 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: We describe a technique for preparation of molecules in single ||m|| levels involving saturated laser optical pumping on molecular P, R, and Q transitions. This technique is not limited to small rotational quantum numbers j. It allows the determination of the populations of ||m|| levels for arbitrary distribution functions f ( j,m) or alternatively, the determination of all moments of f ( j,m). In principle, this method is able to completely determine the angular distribution of j vectors. Experimental verification of the high ||m||-state purity achieved in Na2 supersonic beams, as well as of inherent limitations due to hyperfine interaction is provided. For illustration, experimental data on laser-induced alignment, the dependence of the flow induced molecular alignment, and on Δm-propensity rules in differential rotationally inelastic scattering are presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.451655
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Liquid Smoke on the Growth of Lactic Acid Starter Cultures used to Manufacture Fermented Sausage (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Fermented sausage was manufactured using a commercial lactic acid starter culture and varying levels of liquid smoke. Samples were taken during the 24 hr fermentation period and the lactic bacterial count, pH and titratable acidity determined. Final pH values, titratable acidity and lactic bacterial counts were not affected by recommended use levels of liquid smoke, although exponential growth was delayed. Growth studies in a broth medium containing liquid smoke suggest that liquid smoke has the potential for inhibiting the lactic starter cultures used to make fermented sausage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12953.x
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  • 3
    Electronic Resource
    Electronic Resource
    A Direct Hexane Extraction Process for Glanded Cottonseed (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A modified filter funnel apparatus was used to determine mass flow velocities for extraction of uncooked glanded cottonseed flakes, and the results were compared with a continuous pilot-plant-scale extractor. A mass velocity of 2,000 lb/hr/ft2 or higher (considered adequate for oilseed extraction) was obtained in all cases. Both the initial meat moisture before flaking and the flake moisture during extraction were found to affect the mass velocity. A meat moisture before flaking of less than 9% decreased the mass velocity, probably as a result of increased fines and thus smaller flake size. A high flake moisture (about 9%) during heated-hexane extraction caused a decrease in mass velocity compared to that of lower-moisture flakes. The correlation of filter-funnel mass velocity data to a continuous pilot-plant extractor confirmed that uncooked flakes can be satisfactorily extracted to yield low residual lipids by using a low solvent-to-flake ratio and ambient-temperature hexane solvent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11087.x
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  • 4
    Electronic Resource
    Electronic Resource
    HEAT-INDUCED TRANSITIONS IN THE PROTEIN-PROTEIN INTERACTION OF BOVINE NATURAL ACTOMYOSIN (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 8 (1984), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Protein-protein interaction of bovine natural actomyosin (NAM) was studied by means of optical density changes resulting from discrete particle formation in the temperature range of4°C to 70°C. From Arrhenius plots, the apparent heat of activation (ΔHa) at pH 5.5 (17.1 kcallmole) was significantly (P〈0.05) lower than activation energies in the pH range of 6.0 to 7.5. The lower Δ Ha resulted in initiation of protein-protein interaction at a temperature near 16°C at pH 5.5, whereas interaction did not proceed until the temperature approached 37°C at pH 6.0 and above. Derivative curves (dOD/dT) at pH 5.5 and 6.0 showed two distinct NAM thermal transition regions. Tm1 occurred at 43.0°C at pH 5.5 and 48.5°C at pH 6.0, with the 5.5°C difference possibly arising from effects of proton binding in altering protein conformation. Only a 1.5°C difference in Tm2 (56.0°C at pH 5.5 versus 57.5°C at pH 6.0) was found. Although the overall heat-mediated NAM aggregation (in dilute solution) was found to follow first order kinetics by two evaluation methods, the existence of two thermal transitions supports a two-step reaction mechanism proposed for the formation of protein gels (in higher concentration solutions).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1984.tb00311.x
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  • 5
    Electronic Resource
    Electronic Resource
    PROTEIN DISPLACEMENT DURING CLASSIFICATION OF GLANDED COTTONSEED (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 effects of classification of glanded cottonseed flour on protein displacement were studied. Media were liquid (nonpolar solvent) and air. The fines and coarse fractions had different ratios of water-soluble functional and storage proteins than the starting material. The difference in protein distribution was reflected in the contents of essential amino acids of each fraction. Fines or “overs” fractions had lower amounts of some limiting essential amino acids such as lysine, threonine and leucine as compared with the coarse fraction. Degossypolised cottonseed flour therefore had lower protein quality than the starting material. Although the fines fractions have lower amounts of essential amino acids as compared with the coarse fractions, they did not differ in the type of proteins as shown by gel electrophoresis.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07564.x
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  • 6
    Electronic Resource
    Electronic Resource
    Relationship of Water Content to Textural Characteristics, Water Activity, and Thermal Conductivity of Some Commercial Sausages (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Mechanical properties from cyclic low strain testing, texture profile parameters and thermal conductivity were evaluated for 7 types of commercial sausage products ranging in moisture content from 27.7% to 62.4% and aw from 0.857 to 0.993. Hardness, fracturability, the apparent moduli, stress al 20% compression, mechanical hysteresis loss, and strain energy all increased with decreasing moisture level, while springiness and the degree of elasticity decreased. Moisture had no significant effect on cohesiveness. A linear relationship was observed between the aw and the effective mole fraction of water in the brine, the exact nature of which depended on the thermal process which the product had received. Thermal conductivity decreased with decreasing moisture in a linear manner.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14238.x
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  • 7
    Electronic Resource
    Electronic Resource
    Determination of Mass Diffusivity of Simple Sugars in Water by the Rotating Disk Method (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 rotating disk method is shown to be an accurate method for determining the mass diffusivity of solid food components in liquid solutions. The diffusivities of sucrose and glucose in water were determined to be 0.50 and 0.66 (m2/sec × 109) at 25°C with activation energies of 36.3 and 31.6 kJ/g-mol, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06655.x
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  • 8
    Electronic Resource
    Electronic Resource
    Thermal Conductivity of Liquid Foods by the Thermal Comparator Method (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 thermal comparator is shown to be a rapid, accurate method for determining the thermal conductivity of liquid foods. Increasing solids content decreased thermal conductivity for apple juice concentrate, orange juice concentrate, and milk samples. Equations for predicting the thermal conductivity of apple juice, orange juice, and milk are shown to be specific for each commodity. A comparison of apple juice and orange juice suggests that qualitative attributes of the solids fraction as well as the quantity present are important in determining thermal conductivity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10499.x
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  • 9
    Electronic Resource
    Electronic Resource
    Neighborly Cubical Polytopes (2000)
    Springer
    Discrete & computational geometry 24 (2000), S. 325-344 
    Details
    ISSN: 1432-0444
    Source: Springer Online Journal Archives 1860-2000
    Topics: Computer Science , Mathematics
    Notes: Abstract. Neighborly cubical polytopes exist: for any n≥ d≥ 2r+2 , there is a cubical convex d -polytope C d n whose r -skeleton is combinatorially equivalent to that of the n -dimensional cube. This solves a problem of Babson, Billera, and Chan. Kalai conjectured that the boundary $\partial C_d^n$ of a neighborly cubical polytope C d n maximizes the f -vector among all cubical (d-1) -spheres with 2 n vertices. While we show that this is true for polytopal spheres if n≤ d+1 , we also give a counterexample for d=4 and n=6 . Further, the existence of neighborly cubical polytopes shows that the graph of the n -dimensional cube, where n\ge5 , is ``dimensionally ambiguous'' in the sense of Grünbaum. We also show that the graph of the 5 -cube is ``strongly 4 -ambiguous.'' In the special case d=4 , neighborly cubical polytopes have f 3 =(f 0 /4) log 2 (f 0 /4) vertices, so the facet—vertex ratio f 3 /f 0 is not bounded; this solves a problem of Kalai, Perles, and Stanley studied by Jockusch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s004540010039
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  • 10
    Electronic Resource
    Electronic Resource
    Flow patterns at the site of extracranial to intracranial end to side anastomosis (1984)
    Springer
    Acta neurochirurgica 73 (1984), S. 45-57 
    Details
    ISSN: 0942-0940
    Keywords: End to side anastomosis ; flow patterns ; rheological study
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Flow property measurements were performed in a plexiglass model of six various types of end-to-side anastomosis (as clinically shown in extracranial to intracranial arterial bypass surgery). Three anastomoses were made without, another three anastomoses with a ringshaped stenosis restricting the lumen to between 25 and 46% of the cross-section as it occurs clinically by formation of thrombi out of the stitching canals. A rectangular type and two 45 degree oblique types—one directed centrally and one directed peripherally—were tested. Pressure head losses at the site of anastomosis were measured under various circumstances of different anastomoses and different flow speeds along the proximal portion of the middle cerebral artery and the superficial temporal artery. Flow resistance values originated by the different types of anastomoses were expressed in terms of additional recipient vessel length. Differences between different types of anastomoses with and without stenosis were very small and under no circumstances exceeded the equivalent of lengthening the recipient vessel by 2 cm. Theoretically, the optimal type of anastomosis is the oblique and centrally directed version; the worst type is the rectangular form. Practically, however, such differences are not relevant. The explanation for such unexpectedly small differences can rheologically be given by considering the dominating role of blood viscosity under the given circumstances, other variables such as short stenosis and angling of flow playing a secondary role.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01401783
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