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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    World journal of surgery 8 (1984), S. 424-425 
    ISSN: 1432-2323
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Type of Medium: Electronic Resource
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  • 2
    facet.materialart.
    Unknown
    Madrid : Periodicals Archive Online (PAO)
    Archivo español de arte. 53:212 (1980:oct./dic.) 497 
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  • 3
    facet.materialart.
    Unknown
    Madrid : Periodicals Archive Online (PAO)
    Archivo español de arte. 62:248 (1989:oct./dic.) 466 
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  • 4
    Electronic Resource
    Electronic Resource
    Bingley : Emerald
    International journal of manpower 22 (2001), S. 244-251 
    ISSN: 0143-7720
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Economics
    Notes: Spanish firms have undertaken significant internal changes, including those related to human resources management, in order to adapt to new circumstances of market competitiveness. Length of the contractual relationship is one of the most important of these changes (contracts for an unlimited versus limited period). Available data show that the human resources management departments of Spanish firms have retained some traditional perspectives, while adopting some newer ones.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 157 (1975), S. 14-18 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Apparent thermal expansion measurements were carried out by dilatometry on eleven types of milk, grouped in three sets according to their fat to solids-not-fat ratio, over the temperature range of 0° to 80°C. Analytical expressions relating milk thermal expansion coefficients with its composition and temperature are given. These expressions predicted the thermal behaviour of samples usually within 1%. A nomogram is also presented for the direct derivation of relative integral dilatations from temperature, total solids content and fat to solids-no-fat ratio of the sample.
    Notes: Zusammenfassung Bei Anwendung der Dilatometrie wurden Messungen der scheinbaren thermischen Ausdehnung bei 11 Milcharten im Temperaturbereich von 0°–80°C durchgeführt. Die 11 Proben wurden in 3 Serien gruppiert, und zwar nach dem Verhältnis ihres Fettgehaltes zu ihrem Gehalt an fettfreier Trockenmasse. Es werden analytische Ausdrücke für die Beziehungen zwischen den termischen Ausdehnungskoeffizienten der Milch und ihrer Zusammensetzung bzw. Temperatur angegeben. Mit Hilfe dieser Ausdrücke ist das termische Verhalten der Proben mit einer Präzision von 1% vorauszusagen. Es wird auch ein Nomogramm wiedergegeben, aus dem die integrale relative Ausdehnung mittels der Temperatur, der Gesamttrockenmasse und des Verhältnisses von Fett- zu fettfreier Trockenmasse-Gehalt direkt abgeleitet werden kann.
    Type of Medium: Electronic Resource
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  • 6
    ISSN: 1438-2385
    Keywords: Thermal gelation ; Meat batters ; Rheology ; Low-fat
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The rheological behaviour of meat batters during heating was analysed as a function of protein level (10–16%), type (pork back or perirenal/peritoneal fat) and amount (10–22%) of fat used. Fat thermal behaviour was studied by differential scanning calorimetry and rheological properties of batters were assessed using non-destructive measurements (thermal scanning rigidity monitor). The higher the protein content, the higher were the rigidity values displayed by the batters, irrespective of fat type, although the magnitude of these values appeared to be dependent on the amount and characteristics of the fat. The lower the fat content, the lower were the rigidity values of the batters. This behaviour pattern was influenced by the amount of protein present. In general, samples containing perirenal/peritoneal fat exhibited lower rigidity values at high temperatures, whereas at less than 35–40 °C, the opposite appeared to be the case.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Springer
    Journal of solution chemistry 25 (1996), S. 167-177 
    ISSN: 1572-8927
    Keywords: Enthalpy of dilution ; relative apparent molar enthalpy ; isoperibol calorimetry ; aqueous tris-ethylenediaminocobalt(III) chloride ; hydrophobic interaction
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract The enthalpies of dilution for aqueous solutions of [Co(en)3]Cl3, where en=1,2-diaminoethane, have been measured at 25°C, and up to m=1 mol-kg−1, using a new large isoperibol calorimeter by the “long-jump” method. Relative apparent molar enthalpies LФ have been extracted as an empirical equation relating LФ and m. Comparison with other 3∶1 and 1∶3 aqueous systems confirms the previously suggested hydrophobic character of the [Co(en)3]3+ cation.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Springer
    Journal of thermal analysis and calorimetry 52 (1998), S. 661-662 
    ISSN: 1572-8943
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 9
    ISSN: 0025-116X
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: A series of nine poly(N-n-alkylmaleimide)s (PMIs) with the n-alkyl side chain ranging in length from ethyl to octadecyl and including only the even members of the series was studied by differential scanning calorimetry (DSC) from 100 K to above the glass transition temperature. The nine members of the PMI series generally were found to exhibit a glass transition temperature (Tg), a sub-glass transition temperature (sub-Tg = Tγ), and, but only the four higher homologs a melting point (Tm) with the respective melting enthalpy (ΔHf). The glass transition of the amorphous members is directly related to the number of methylene groups (including terminal methyl) of the n-alkyl side chain of the repeating unit. The values of Tg estimated according to a semi-empirical equation are in good agreement with the experimental data. The melting points of the members of the series presenting crystallinity in the n-alkyl side chain were analyzed. A good fit of a Garner plot by a least-mean-squares procedure is obtained with T0m = 408,0K, a = -6,26 and b = -2,03. The contribution to the heat of melting per methylene unit clearly demonstrates that the hexagonal paraffin crystal structure is present in the crystalline members, in agreement with X-ray data. The data when analyzed by Jordan′s procedure show that only part of the n-alkyl side chain is forming a crystal lattice.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
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  • 10
    ISSN: 0749-503X
    Keywords: Trigonopsis variabilis ; D-amino acid oxidase ; heterologous gene expression ; Life and Medical Sciences ; Genetics
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: The DAO1 gene of Trigonopsis variabilis encoding a D-amino acid oxidase (EC 1.4.3.3) was isolated from genomic clones selected for their specific hybridization to synthetic oligodeoxyribonucleotide probes based on regions of the enzyme that have been conserved through evolution. The nucleotide sequence of the gene predicts a protein with similarities to human, pig, rabbit, mouse and Fusarium solani D-amino acid oxidases. The open reading frame of the T. variabilis DAO1 gene was interrupted by an intron. The Dao1p sequence displays two regions, one in the N-terminal section - the FAD binding site - and the other near the C-terminal region that contains conserved signatures found in all the D-amino acid oxidases. The three C-terminal amino acids suggest that the enzyme may be located in peroxisomes. Northern blot experiments showed that no transcriptional activation occurred in the presence of D-methionine. The cDNA encoding Dao1p was expressed in Saccharomyces cerevisiae and Kluyveromyces lactis. Both yeast species are able to synthesize a functional enzyme under the control of the GAL1 promoter. In K. lactis, up to six times more enzyme units per gram of dry weight are produced with a multicopy plasmid in comparison with the wild-type strain of T. variabilis. The yeast expression system we describe may constitute an alternative source for the production of D-amino acid oxidases at industrial level. The sequence presented here has been submitted to the EMBL data library under Accession Number Z50019. © 1997 John Wiley & Sons, Ltd.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
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