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  • 1
    Electronic Resource
    Electronic Resource
    Rapid formation of the high-T c phase in (Bi,Pb)-Sr-Ca-Cu-O superconductor via the sol-gel method (1995)
    Springer
    Journal of materials science 30 (1995), S. 1827-1831 
    Details
    ISSN: 1573-4803
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract Bi-Pb-Sr-Ca-Cu-O powder was synthesized by the oxalate gel method. A sample with the composition of Bi1.7Pb0.4Sr1.6Ca2.4Cu3.6Oy was used in this study. After pyrolysis of the gel precursor at 500 °C for 5 h, the resulting powder was calcined at 850 °C for another 5 h. The black powder was pressed into pellets and sintered at 852 °C for 5 h. The high-T c phase was formed more easily in the sample with excess calcium and copper than in the theoretical composition. (Bi,Pb)2Sr2Ca2Cu3Oy (above 90%) was prepared as above within a relatively short time. Characterization of (Bi,Pb)2Sr2Ca2Cu3Oy superconductor by X-ray diffraction, scanning electron microscopy, electron probe microanalysis, resistivity measurement and magnetic measurement, is reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00351617
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  • 2
    Electronic Resource
    Electronic Resource
    SPECIES SUBSTITUTION OF RETAIL SNAPPER FILLETS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 18 (1995), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 121 retail market snapper fillets were collected throughout Florida and tested for compliance with labeling regulations. Samples were identified as to species by isoelectric focusing techniques against 12 authentic snapper species. Of the 81 red snapper samples, 24 (30%) were confirmed as real red snapper (Lutjanus campechanus), while 57 (70%) were mislabeled. Most of the other snapper species were correctly labeled. The major substitute for red snapper was scarlet snapper (Lutjanus sanguineus), an imported red-skin Pacific snapper species. Nomenclature of fish sold in the market is confusing since the same species of fish is frequently sold by several different names.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1995.tb00368.x
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  • 3
    Electronic Resource
    Electronic Resource
    Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated Catfish (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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 feasibility of a CO2 evolution method using an IR analyzer to evaluate the shelf life of refrigerated (4deg;C) catfish was investigated. Aerobic plate count (APC), and isoelectric focusing (IEF) of samples were compared with the CO2 evolution rate (CER) determinations. The increase in CER (25.78 to 195.63 Lg−1h−1) for farm raised catfish stored from 0 to 10 days correlated highly with APCs (4.32 to 10.24 log CFU g−1). The IEF data also confirmed the APC and CER results. Catfish spoilage was evident after 6 days at 4°C. Direct measurement of CER is a rapid and effective method to determine the microbial quality of catfish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17896.x
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  • 4
    Electronic Resource
    Electronic Resource
    Monoclonal Antibodies to Porcine Thermal-Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Four hybridoma cell lines secreting monoclonal antibodies (MAbs) specific to porcine thermal-stable muscle proteins (TSMPs) were developed. The MAbs reacted with three protein bands (20.5, 22 and 24 kD) from raw pork extract; the protein band (24 kD) which was also present in cooked pork was identified as porcine-specific TSMP. Epitope analysis indicated four MAbs recognized same or closely located antigenic sites on the pork TSMP. The developed MAb-based indirect enzyme-linked immunosorbent assay (ELISA) enabled the detection of pork in raw and cooked heterogeneous meat mixtures as low as 10 g/kg. The curvilinear relations of second-degree polynomial (r2 〉 0.995) between pork concentrations and ELISA responses enabled quantifying degree of adulteration of pork in meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15709.x
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  • 5
    Electronic Resource
    Electronic Resource
    Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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 rapid method using isoelectric focusing (IEF) was developed to identify species of cooked snapper. The IEF protein band patterns of red snapper as impacted by two extraction systems (water and 8M urea), various cooking times (raw, 5, 10, 15, 20, 25 and 30 min) and cooking methods (microwave, bake, steam, broil, deep fry, and pan fry) were investigated. Samples were desalted and cleaned using a 10-sec rinsing procedure. The characteristic IEF protein pattern of red snapper was reproducible for various cooking conditions. Both 8M urea and water could be used as extractant of snapper sarcoplasmic proteins. IEF protein bands in the acidic region of the polyacrylamide gel (pH 3.5-9.5) were useful as markers for species identification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04358.x
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  • 6
    Electronic Resource
    Electronic Resource
    Lactosylurea Dihydrate (1997)
    Oxford [u.a.] : International Union of Crystallography (IUCr)
    Acta crystallographica 53 (1997), S. 915-916 
    Details
    ISSN: 1600-5759
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0108270197002849
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  • 7
    Electronic Resource
    Electronic Resource
    High-performance capillary electrophoretic analysis of synthetic food colorants (1998)
    Springer
    Chromatographia 47 (1998), S. 249-256 
    Details
    ISSN: 1612-1112
    Keywords: Capillary electrophoresis ; Cyclodextrin mobile phase additives ; Synthetic food colorants ; Selectivity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary A high-performance capillary electrophoresis method with diode-array detection has been developed for analysis of synthetic food colorants. The influence of buffer composition on the separation of the food colorants was examined, as were the effects of α-, β- and γ-c-yclodextrins on analyte migration behavior. Eight food colorants were completely separated within 10 min using pH 9.5 borax—NaOH buffer containing 5 mM β-cyclodextrin. Experimental results indicate that the relative standard deviations of analyte migration times were〈0.88% under the optimized separation condition. Correlation coefficients of the linear calibration plots of the analytes exceeded 0.998. The method was suitable for determination of the quantities of synthetic food colorantsi in ice cream bars and fruit soda drinks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02466528
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