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  • 1985-1989  (4)
  • Foodmelt rheology  (2)
  • Binding site (ethylene)
  • hypertension
  • 1
    Electronic Resource
    Electronic Resource
    Cold sensitivity in essential hypertension: the effect of beta- and combined alpha- and beta-blockade (1985)
    Springer
    European journal of clinical pharmacology 29 (1985), S. 33-36 
    Details
    ISSN: 1432-1041
    Keywords: cold sensitivity ; hypertension ; alpha- and beta-blockade
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Medicine
    Notes: Summary The presence of cold sensitivity was investigated in three groups of patients; untreated hypertensives and hypertensives treated by a beta-adrenoceptor blocker (propranolol) or by a combined alpha-and beta-adrenoceptor blocker (labetalol) at two ambient temperatures. At a comfortable ambient (24°C) one-third of the untreated and those treated with beta-blockade only showed cold sensitivity as compared with 16% of patients on the combined therapy. Under conditions of mild cold stress (20°C) cold sensitivity increased in frequency in all three groups, more than half of the untreated and beta-blocked patients were affected and greater than one-third of those with alpha- and beta-blockade. These findings indicate that in the general population of hypertensives treatment with beta-adrenoceptor blockade alone may have little effect on the peripheral vasculature and that a useful degree of protection may be provided by therapy which blocks both receptors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00547365
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Partial purification of an ethylene-binding site from Phaseolus vulgaris L. cotyledons (1985)
    Springer
    Planta 164 (1985), S. 272-277 
    Details
    ISSN: 1432-2048
    Keywords: Binding site (ethylene) ; Ethylene (binding site) ; Phaseolus (ethylene binding)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The solubilised ethylene-binding site (EBS) of Phaseolus vulgaris L. cotyledons is an asymmetrical protein with a sedimentation coefficient of 2 S and a Stoke's radius of 6.1 nm (determined by ultracentrifugation on isokinetic gradients and gel-permeation chromatography, respectively). The molecular weight and frictional ratio were calculated as 52 000–60 000 and 2.37–2.48, respectively. The EBS has an isoelectric point at between pH 3–5, determined by isoelectric focussing and exhibits a negative charge at pH 8 during non-denaturing electrophoresis. The electrical charge on the EBS is shielded; the EBS does not bind to anion-exchange media under the experimental conditions reported here, is not precipitated by ammonium sulphate and does not precipitate at its isoelectric pH. The EBS preferentially partitions into detergent phases. The results indicate that the EBS is a hydrophobic protein complexed with detergent in aqueous solution. The techniques used to characterise the EBS also resulted in varying degress of purification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00396092
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    An experimental study of food melt rheology. II. End pressure effects (1988)
    Springer
    Rheologica acta 27 (1988), S. 649-655 
    Details
    ISSN: 1435-1528
    Keywords: Foodmelt rheology ; entrance pressure ; exit pressure ; elastic properties ; slit dieviscometer
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract A twin-screw extruder-fed slit die viscometer (SDV) and a piston capillary rheometer have been used to measure the end pressure losses of a low density polyethylene, maize grits and potato powder. The entrance and exit pressure losses have been measured as a function of extrusion conditions. The entrance pressure losses were found to be less than 10% of the total pressure drop in the SDV for LDPE and maize grits. For the potato material, this loss was found to be as large as 58%. The exit pressures for the potato were between 10–20% of the total pressure drop compared to negligible values for the maize and LDPE. Various approaches due to Bagley, Han and Cogswell were used to investigate the elastic properties of these materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01337461
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    An experimental study of food melt rheology (1988)
    Springer
    Rheologica acta 27 (1988), S. 546-554 
    Details
    ISSN: 1435-1528
    Keywords: Foodmelt rheology ; slit dieviscometer ; capillaryrheometer
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract The shear viscosity of commercial maize grits, potato powder and a low density polyethylene has been measured under a range of extrusion processing conditions using an extruder-fed slit die viscometer and a capillary rheometer. The results show the strong dependence of the viscosity of food melts on the processing history undergone during extrusion. To this end, the shear viscosity data for the food materials have been fitted to relationships including the effects of temperature, shear rate and moisture. The effect of the shear processing history on the viscosity has been represented by a power-law relationship with extruder screw speed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01329355
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    Paper (German National Licenses)
    Fulltext
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