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  • 1
    Electronic Resource
    Electronic Resource
    A comparison of the pharmacodynamics of rocuronium and vecuronium during halothane anaesthesia (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Anaesthesia 47 (1992), S. 0 
    Details
    ISSN: 1365-2044
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Thirty healthy patients were randomised to receive either a single bolus dose of rocuronium 0.6mg.kg−1 or vecuronium 0.1 mg.kg−1 during halothane anaesthesia. Onset time, duration 25, duration 75 and train-of-four 70 were measured. The onset of neuromuscular blockade following rocuronium was more rapid than vecuronium (p = 0.0001). All other pharmacodynamic parameters were similar. During the first minute following injection of the neuromuscular blocking agent, the heart rate increased by 36% in the rocuronium group but remained stable in those patients who received vecuronium (p = 0.0008). No adverse effects were noted in either group.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2044.1992.tb03139.x
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  • 2
    Electronic Resource
    Electronic Resource
    A modified technique for the insertion of an interpleural catheter (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Anaesthesia 46 (1991), S. 0 
    Details
    ISSN: 1365-2044
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2044.1991.tb09618.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Subcutaneous tissue oxygen tension after coronary revascularisation with and without cardiopulmonary bypass (2004)
    Oxford, UK : Blackwell Science Ltd
    Anaesthesia 59 (2004), S. 0 
    Details
    ISSN: 1365-2044
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Directly measured subcutaneous tissue oxygen tension reflects the adequacy of regional tissue oxygenation and influences wound infection and healing. We tested the hypothesis that off-pump coronary artery bypass would increase subcutaneous tissue oxygen tension by minimizing cardiopulmonary bypass-induced systemic inflammation. Ten consecutive patients scheduled for off-pump coronary artery bypass were compared with 10 undergoing conventional cardiopulmonary bypass. All patients had a tissue oxygen sensor implanted longitudinally into the subcutaneous tissue of the leg in the saphenous vein harvest wound. Data were collected from closure of the saphenous vein wound for 20 h postoperatively. Although more off-pump patients had only one coronary artery grafted, postoperative subcutaneous tissue oxygen tension was significantly higher in off-pump patients throughout the 20-h study. Absolute mean (SD) differences ranged from 2.3 kPa in the first 2 h [14.4 (2.3) vs. 12.1 (2.4) kPa in off-pump and cardiopulmonary bypass, respectively, p = 0.04] to 4.6 kPa at 8–10 h [14.0 (3.5) vs. 9.3 (2.7) kPa, p = 0.007]. In contrast, there were no significant differences in arterial oxygen tension values over this period. Mean arterial pressure and haemoglobin were transiently higher in off-pump patients at 8 h only. We conclude that postoperative subcutaneous tissue oxygen tension was higher for 20 h after off-pump compared with conventional cardiopulmonary bypass.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2044.2004.03608.x
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  • 4
    Electronic Resource
    Electronic Resource
    Mass Transfer from Free Drops (1965)
    s.l. : American Chemical Society
    Industrial and engineering chemistry 4 (1965), S. 129-133 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/i160014a004
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  • 5
    Electronic Resource
    Electronic Resource
    Magma Chambers (1989)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Earth and Planetary Sciences 17 (1989), S. 439-472 
    Details
    ISSN: 0084-6597
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Geosciences , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.ea.17.050189.002255
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Cation radical pericyclic reactions (1987)
    s.l. : American Chemical Society
    Accounts of chemical research 20 (1987), S. 371-378 
    Details
    ISSN: 1520-4898
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ar00142a003
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  • 7
    Electronic Resource
    Electronic Resource
    Meat tenderness and the sliding-filament hypothesis (1974)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 9 (1974), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A detailed study was made of the relationship between the tenderness of beef and the extent of its early post mortem length change, observations covering the range from more than twice to less than one half the initial excised length. The ‘peak’ of toughness previously shown to occur at about 35–40% shortening was more accurately defined, and a secondary, much smaller peak was detected in muscles which had been held in a 25–30%extended state during rigor onset. These results strongly support the view that ultimate actomyosin configuration is a major determinant of meat tenderness, since the complex pattern of tenderness variation with length change can be explained entirely in terms of the varying degree of overlap of actin and myosin filaments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01756.x
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  • 8
    Electronic Resource
    Electronic Resource
    Change in Titin Position in Postmortem Bovine Muscle (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Myofibrils were prepared from bovine psoas muscles removed from the carcass at 3 and 48 hr postmortem and subsequently stained with a monoclonal antibody against titin. The antibody stained 2 bands per sarcomere (perpendicular to the fiber direction) in myofibrils from 3-hr muscle but often revealed 4 bands per sarcomere in the 48-hr samples. The results suggested that (1) the titin shape might be altered within the first 2 days postmortem, or (2) proteolysis of titin or a protein to which it was attached occurred.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10228.x
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  • 9
    Electronic Resource
    Electronic Resource
    The Basis of Quality in Muscle Foods THE BASIS OF TENDERNESS IN MUSCLE FOODS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Two muscle components, collagen and the contractile apparatus, determine tenderness. The collagen contribution to toughness is due to the presence of intermolecular crosslinks which, with increasing animal age, become more thermally resistant and thus less readily broken during cooking. By contrast, toughness due to the contractile proteins is determined by conditions during the first few postmortem hours, when rapid chilling causes “cold shortening” of the muscles and a consequent very appreciable toughening. Beef and lamb are particularly prone to this process-induced defect; toughness development in these species can be largely controlled, however, by simple cooling-rate adjustment during rigor onset.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01485.x
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  • 10
    Electronic Resource
    Electronic Resource
    PROPERTIES OF BEEF COOKED BEFORE RIGOR ONSET (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Bovine sternomandibularis muscles were cooked rapidly at various stages of rigor development. The pre-rigor tissue shortened considerably more than that in which rigor was established, but its cooking loss was less; it was also significantly more tender, particularly if cooked within about 3 hr of slaughter. Changes in pH during cooking were small. At all stages of rigor onset, the samples cooked in a microwave oven were more tender than those cooked by boiling, and in the pre-rigor material weight losses were smaller when microwave heating was used. The results suggest the possible use of pre-rigor meat in the preparation of pre-cooked, ready-to-eat, meat-based foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01146.x
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