Library

feed icon rss

Your email was sent successfully. Check your inbox.

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

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 82 (1959), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    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 objective of this study was to determine bacterial numbers on primal cuts from hot and cold-boned beef carcass sides, and to determine the influence of U.S. Grade and electrical stimulation of the cracass on the incidence of bacteria. Ten boneless primal cuts were removed from each of ten beef carcass sides either 1 or 48 hr after animal slaughter. The primal cuts included the brisket, clod, chuck roll, ribeye, striploin, tenderloin, top sirloin, knuckle, inside round, and gooseneck. The primal cuts were sampled for aerobic (APC 5°C, 20°, 35°C) and coliform bacteria at time of removal from the side and after 20 days' vacuum packaged storage at 2°C. The psychrotrophic bacteria enumerated at 5°C were more numerous (P〈0.05) on the primals from the hot-boned sides than from the cold-boned sides before storage, but not after 20 days' storage at 2°C. The mesotrophic and psychrotrophic bacteria enumerated at 20°C, and the mesotrophic bacteria enumerated at 35°C, were more numerous on the hot-boned primals than on the cold boned primals both before and after storage (P〈0.05). The magnitude of the difference, on some primals, was greater than one logarithm. Coliform bacteria were not influenced (P〈0.05) by hot boning before or after storage. Storage of the primal cuts resulted in some profuse growth of the coliforms. Neither U.S. grade nor electrical stimulation had any apparent influence on the incidence or growth of aerobic bacteria.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    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 commercially available enzyme immunoassay (ELISA) in which a myeloma protein (MOPC 467) is used for detection of salmonellae was compared with two conventional cultural methods for detection of salmonellae in naturally contaminated meat and poultry products. Products tested included mechanically deboned poultry, chitterlings, poultry carcass rinsings, chicken necks, luncheon loaf emulsion, pork sausage and basturma. There was 100% agreement between ELISA and cultural methods. The ELISA technique is specific and rapid. Identification of Salmonella-contaminated meat and poultry products was accomplished in 2-3 days compared to the 4-6 days required by conventional cultural methods.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 4
    Electronic Resource
    Electronic Resource
    Springer
    The journal of membrane biology 76 (1983), S. 195-195 
    ISSN: 1432-1424
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 5
    Electronic Resource
    Electronic Resource
    [s.l.] : Nature Publishing Group
    Nature 181 (1958), S. 1630-1632 
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] THE energy spectrum of neutrons emitted from ZETA1 has been studied using a high-pressure diffusion clo'ud chamber to obtain information on the mean velocity in the laboratory reference system of the centre of mass of the interacting D-D system. If the mean velocity were to be zero, this would ...
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 6
    facet.materialart.
    Unknown
    Johannesburg : Periodicals Archive Online (PAO)
    English studies in Africa. 1:2 (1958:Sept.) 205 
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 7
    Electronic Resource
    Electronic Resource
    New York, NY : Wiley-Blackwell
    Cell Motility and the Cytoskeleton 2 (1982), S. 525-547 
    ISSN: 0886-1544
    Keywords: cilia ; flagella ; ATPases ; dynein ; Chlamydomonas ; Life and Medical Sciences ; Cell & Developmental Biology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Medicine
    Notes: Extraction of isolated, demembranated flagellar axonemes of Chlamydomonas reinhardii with 0.6 M KCl solubilized 77-92% of the total axonemal Mg++ or Ca++-ATPase activity, which sedimented as 18S and 12S peaks in sucrose density gradients. The ATPases of these two peaks were further purified by hydroxyapatite (HAP) column chromatography. The ATPase activity of the 18S peak eluted from the HAP column as a single peak coinciding with the protein peak. The HAP purified 18S ATPase had a specific activity of ∼2.0 ± 0.5 μmoles Pi hydrolyzed min/mg and was associated with four high molecular weight (HMW) polypeptides of ∼ 310,000-340,000 daltons, two intermediate molecular weight (IMW) polypeptides of 78,000 and 69,000 daltons, and eight low molecular weight (LMW) polypeptides of 7,800-19,600 daltons. When the 12S sucrose gradient peak together with a trailing shoulder were chromatographed on HAP, the ATPase activity was eluted in two peaks designated 12S and 10.5S on the basis of the sedimentation properties of their associated polypeptides. The 12S peak contained a single dynein ATPase having a specific activity of ∼ 0.6 ± 0.3 μmoles Pi hydrolyzed min/mg and associated with ∼ 330,000-, 21,700-, and 18, 100-dalton polypeptides. The 10.5S peak contained several high, intermediate, and low molecular weight polypeptides; of these, on HMW polypeptide and one 28,700-dalton polypeptide correlated well with the ATPase activity. The purified ATPases had no polypeptides in common; each therefore represents a discrete dynein. Based on protein recovered in the purified fractions, 18S dynein represents ∼ 9.2% of the total axonemal protein; 12S dynein represents ∼ 4.7% of the axonemal protein.
    Additional Material: 11 Ill.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 8
    Electronic Resource
    Electronic Resource
    Chichester [u.a.] : Wiley-Blackwell
    Journal of Raman Spectroscopy 11 (1981), S. 515-516 
    ISSN: 0377-0486
    Keywords: Chemistry ; Analytical Chemistry and Spectroscopy
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: A new multichannel Raman spectrometer has been developed and for the first time spontaneous Raman spectra of solids excited by a single laser pulse of 25 ps have been recorded.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...