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  • 1
    Electronic Resource
    Electronic Resource
    Different types of domain structures in 〈110〉 iron whiskers (1988)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 63 (1988), S. 1670-1677 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Different types of magnetic-domain structures, depending on the dimensions, history, and perfection of the samples, are possible in the same external field in 〈110〉 iron whiskers. Estimations of the energies involved in the formation of every domain structure proposed, are made. Special attention is paid to the influence of the crystal dimensions in the domain formation. Some experimental results are reported and discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.339900
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  • 2
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    J. GARCÍA FERNÁNDEZ: "La emigración exterior de España" (Book Review) (1967)
    Madrid : Periodicals Archive Online (PAO)
    Revista internacional de sociología. 25:97/98 (1967:enero/jun.) 113 
    Details
    ISSN: 0034-9712
    Topics: Sociology
    Description / Table of Contents: Notas Bilbliográficas
    Notes: SECCIONES INFORMATIVAS
    URL: http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pao:&rft_dat=xri:pao:article:4177-1967-025-97-000026
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  • 3
    Electronic Resource
    Electronic Resource
    Optimization of the fermentation of whey by Lactobacillus casei (1993)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 13 (1993), S. 323-331 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Optimization studies have been carried out for the production of L-lactic acid from the fermentation of whey by Lactobacillus casei. Two Statistical Designs, a full 24 Factorial Design and a full 32 Factorial Design, have been used to determine the most suitable values of the operational variables for obtaining the maximum lactic acid production rate. The variables selected for study were temperature, pH, lactose concentration, and inoculum concentration. Among them only temperature and pH were found to affect the response significantly. A second-order polynomial empirical model relating both the response (lactic acid production rate) and the variables was formulated. The maximum acid production rate was found when the values of pH and temperature were 5.4 and 38°C, respectively. All conclusions are restricted to the experimental range studied.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370130403
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  • 4
    Electronic Resource
    Electronic Resource
    Behaviour of different Lactobacillus species in the production of lactic acid by the fermentation of whey (1995)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 15 (1995), S. 67-76 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The behaviour of different Lactobacillus casei and Lactobacillus plantarum species in the fermentation of Manchego whey was experimentally studied and the results were statistically analyzed using a hypothesis contrast method. The steadiness of the velocity of the production of lactic acid during the fermentation process allowed the use of this variable to compare the different microorganisms. From this comparison it was inferred that the individuals of the same population behave alike and that the L. casei population produces lactic acid at a higher rate than the L. plantarum population. A competitive effect among the members of the L. casei population was also observed.
    Additional Material: 1 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370150109
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  • 5
    Electronic Resource
    Electronic Resource
    Optimization of the conditions of the fermentation of beet molasses to lactic acid by Lactobacillus delbrueckii (1994)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 14 (1994), S. 251-260 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Optimization studies were carried out for the production of L-lactic acid from the fermentation of beet molasses by Lactobacillus delbrueckii. A Central Composite Design was used to determine the optimum values of the process variables (temperature, pH, inoculum concentration, and initial sucrose concentration) for obtaining the maximum yield and the maximum volumetric productivity of lactic acid. Among the variables selected for study, it was found that all of them apart from the temperature significantly affected the responses (yield and volumetric productivity of lactic acid). The Central Composite Design also permitted formulating two second-order polynomial empirical models relating to the responses and the significant variables. From these models it was possible to determine the value of the variables giving the maximum yield of lactic acid production (87.8%) and the maximum volumetric rate of lactic acid biosynthesis (2.7 g/l · h). Finally, the dependence of the lactic acid yield and productivity on the model variables was investigated. All conclusions are restricted to the experimental range studied.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370140307
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  • 6
    Electronic Resource
    Electronic Resource
    Determination of the best nutrient medium for the production of L-lactic acid from beet molasses a statistical approach (1993)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 13 (1993), S. 103-110 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Optimization studies have been carried out for the production of L-lactic acid from the fermentation of beet molasses by Lactobacillus delbrueckii. A PLACKETT-BURMAN Design and a Central Composite Design have been used to determine the most suitable nutrient medium for obtaining a maximum cell concentration. A second-order polynomial empirical model relating both the cell and nutrient concentrations was formulated. The variables selected for the study were Yeast Extract, Peptone, Tween 80 (antifoam), MgSO4 · 7H2O, MnSO4·4H2O, FeSO4 · 7H2O and K2HPO4/KH2PO4. Among them, only Yeast Extract and Peptone were found to significantly affect the cell concentration. A maximum cell yield was found when the concentrations of Yeast Extract and Peptone were, respectively, 5.31 g/l and 5.08 g/l. All conclusions are restricted to the experimental range studied.
    Additional Material: 1 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370130204
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