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  • 1
    ISSN: 1432-0878
    Keywords: Aesthetasc ; Adenosine monophosphate ; Cerium phosphate ; Cytochemistry ; Ectonucleotidase ; Olfactory system ; Phosphatase ; Panulirus argus (Crustacea)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Summary Previous electrophysiological studies have shown that the olfactory organ (antennule) of the spiny lobster, Panulirus argus, has external chemoreceptors, which are selectively stimulated by adenosine 5′-monophosphate (AMP) when present in seawater. Subsequent biochemical investigations revealed that AMP can be rapidly dephosphorylated by 5′-ectonucleotidase/phosphatase activity associated with the olfactory sensilla (aesthetascs). In this study the deposition of cerium phosphate was used to examine the ultrastructural distribution of 5′-ectonucleotidase/phosphatase activity in aesthetascs. Utilizing AMP as substrate, we found dephosphorylating activity to be associated with the outer membranes of both dendrites and auxiliary cells. Moreover, this activity was specifically localized to a narrow band that approximately corresponds to the transitional zone where dendrites develop cilia and branch extensively to form the outer dendritic segments. A similar distribution of the cerium phosphate reaction product was found when β-glycerol phosphate was substituted for AMP. The alkaline-phosphatase inhibitor, levamisole, had no apparent effect on the deposition of reaction product when either AMP or β-glycerol phosphate was used as substrate. The ectoenzymatic activity in the transitional zone may be of importance in clearing exogenous chemoexcitatory nucleotides from this region.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 40 (1994), S. 160-165 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water vapor pressure for cornstarch and popcorn grits at a temperature of between 100 and 180° C was determined by measuring vapor pressures generated at various moisture contents in a heated, closed system. At a higher temperature, fugacity of water increased with increasing temperature probably because of melting or partial melting of starch. The apparent heat of sorption for cornstarch changed significantly with moisture content and temperature. Noncondensible gases were produced by heating popcorn grits to temperatures above 150°C. It is not accurate to estimate vapor pressure based on the heat of sorption or extrapolation of currently used empirical isotherm equations to a temperature above 100°C. Vapor pressure inside popcorn at the instant of popping are. roughly 758 to 827 kPa (110 to 120psia).
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 16 (1970), S. 762-766 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pressure drops were measured for the high velocity isothermal viscous flow of steam in circular tubes. For the velocities tested, up to 0.48 times the isothermal sonic velocity, these flows obeyed the following equation with an average deviation of 2.4%. \documentclass{article}\pagestyle{empty}\begin{document}$$ P_1 2 - P_2 2 = \frac{{8\mu RTG}}{{DM}}\left[{\frac{{8L}}{D} + \frac{{N_{{\mathop{\rm Re}\nolimits} } }}{3}In\left({\frac{{P_1 }}{{P_2 }}} \right)} \right] $$\end{document}This equation differs from the Poiseuille-Meyer equation commonly used to correlate isothermal viscous flow in that it includes the term (NRe/3) In (P1/P2) which accounts for the change in momentum caused by expansion. In deriving this equation, the mean velocity, mean squared velocity, and wall shear stress were obtained from the parabolic velocity distribution for normal viscous flow. The velocity profile should flatten as the isothermal Mach number increases, and it is therefore anticipated that somewhere above the range tested the equation will no longer prove applicable. Variants of the equation, which take into account the flattening of the velocity profile in the range tested, did not fit the experimental data quite as well.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
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