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  • 1
    Electronic Resource
    Electronic Resource
    Rapid formation of the high-T c phase in (Bi,Pb)-Sr-Ca-Cu-O superconductor via the sol-gel method (1995)
    Springer
    Journal of materials science 30 (1995), S. 1827-1831 
    Details
    ISSN: 1573-4803
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract Bi-Pb-Sr-Ca-Cu-O powder was synthesized by the oxalate gel method. A sample with the composition of Bi1.7Pb0.4Sr1.6Ca2.4Cu3.6Oy was used in this study. After pyrolysis of the gel precursor at 500 °C for 5 h, the resulting powder was calcined at 850 °C for another 5 h. The black powder was pressed into pellets and sintered at 852 °C for 5 h. The high-T c phase was formed more easily in the sample with excess calcium and copper than in the theoretical composition. (Bi,Pb)2Sr2Ca2Cu3Oy (above 90%) was prepared as above within a relatively short time. Characterization of (Bi,Pb)2Sr2Ca2Cu3Oy superconductor by X-ray diffraction, scanning electron microscopy, electron probe microanalysis, resistivity measurement and magnetic measurement, is reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00351617
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  • 2
    Electronic Resource
    Electronic Resource
    Nondestructive Disassembly System for White Board Marker (2006)
    s.l. ; Stafa-Zurich, Switzerland
    Materials science forum Vol. 505-507 (Jan. 2006), p. 955-960 
    Details
    ISSN: 1662-9752
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: The rapidly growing concern about environmental and resource protection have stimulatedmany industrial sectors to solve the disposal problems of used products. The recovery processes canbe simply categorized into material recovery and product/component recovery. Material recoverymostly involves disassembly for separation and processing of materials of used products. Destructivemethods such as dismantling, shredding, or chemical operations are normally used. Product recoveryincludes disassembly, cleaning, sorting, replacing or repairing bad components, reconditioning,testing, reassembling and inspecting. These recovered components/products can be reused inrepairing and re-manufacturing. That provides an opportunity in bringing the used products back to an “as new” condition. This paper utilizes the concept of non-destructive method of product recovery processes and develops an automatic disassembly system for white board marker pens. The experimental results show that the cycle time for the disassembly processes is about 3.8 second that is believed to be compatible to the desired feeding rate for manufacturing. In addition, the reused ratefor the recovered components is close to 100% except the fiber-refill component
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/02/12/transtech_doi~10.4028%252Fwww.scientific.net%252FMSF.505-507.955.pdf
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  • 3
    Electronic Resource
    Electronic Resource
    Monoclonal Antibody-based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : :An indirect enzyme-linked immunosorbent assay (ELISA) using monoclonal antibody (MAb) 2F8 specific to a mammalian muscle protein was developed to evaluate the endpoint heating temperature (EPT) in ground pork and beef. The ELISA response of MAb 2F8 with meat extracts increased rapidly as the EPT increased from 60 to 80 °C and leveled off above 80 °C. Results of immunoblot revealed that the 12 kD antigenic thermo-stable muscle protein, which is common in both pork and beef, can be used as an EPT indicator for heat-processed pork and beef based on changes in the ratio of this protein to total soluble proteins in the meat extract which occurs at the EPT.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09468.x
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  • 4
    Electronic Resource
    Electronic Resource
    USE OF SPECTRAL SEARCH FOR IDENTIFICATION OF THE VOLATILES IN A SYNTHETIC MEAT FLAVOR SYSTEM (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Volatiles from a synthetic meat flavor mixture were isolated and concentrated using the Likens-Nickerson apparatus. After separation by gas chromatography-mass spectrometry (GC-MS), the spectra were fed into a forward spectral-search computer program containing the spectra of over 70,000 catalogued compounds. Tentative identifications were made of the following compounds: 1-undecene, 2,4-dimethyl-undecane, 2,2,4-trimethyl-heptane, acetyl pyrrolidine, furna, 2,2,5,5,-tetramethyl tetrahydrofuran, 2-methyl-thiophene, 2,2-dimethyl-3,4-pentadienal, methylethyl ether, 2-butyl-1-octanol, 2,4-bis-(methyl-butyl)-phenol, and 5-methyl-2-furfural. Four of these compounds have not been identified in meal volatiles. The spectral-search procedure offers many advantages for identification of flavor volatiles, but could be further refined by using only classes of compounds believed to be involved in meat flavor development.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07523.x
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  • 5
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A SYNTHETIC MEAT FLAVOR MIXTURE BY USING SURFACE RESPONSE METHODOLOGY (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: A synthetic model meat flavor system was developed by panel testing of various meat flavor precursors at different levels by predicting optimum concentrations using surface response methodology. The final flavor system consisted of an autoclaved mixture of simple sugars, amino acids, 5-nucleotides, glycoprotein, monosodium glutamate, and salt with fat as an optional component. Results demonstrated that the sulfur-containing ammo acids and simple sugars played an important role in flavor development, whereas, the other components either masked the harsh sulfury taste or enhanced the meaty flavor. The surface response method was shown to be a good technique for predicting the optimal level of components in the formulation, although panelists were not able to differentiate between small differences in the levels of components in the mixture. Subjection of the final formulation to the panel in comparison to five commercial meat flavor extracts and an authentic beef extract showed it to be equal or superior to all of the commercial samples and nearly equal to authentic beef extract.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06502.x
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  • 6
    Electronic Resource
    Electronic Resource
    Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : This study was undertaken to separate and characterize the porcine-specific thermostable muscle protein (psTSMP) recognized by monoclonal antibody, MAb 5H9, which was previously raised against crude porcine thermostable muscle proteins for detection of pork in cooked meats. The 24 kD antigenic components isolated from cooked pork by immunoaffinity chromatography consisted of a basic protein (pI = 9.4) and a group of isoelectric variants (pI ranging from 5.4 to 7.2). The basic protein was further isolated by methyl hydrophobic interaction and sulfonate ion-exchange chromatography. Immunoblot suggested the presence of this antigenic psTSMP in the tropo-nin fraction. Based on its molecular weight, pI, thermostability, and immunoreactivity, the psTSMP was tentatively identified as troponin I.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15175.x
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  • 7
    Electronic Resource
    Electronic Resource
    Copper Activity in Sucrose Solutions (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Copper activity was measured by a cupric electrode in 0.1 M sodium acetate-acetic acid buffered (pH 3.2, 4.5, 6.0) and unbuffered sucrose solutions (10% w/v) using the standard addition technique (l–10 ppm of Cu++). In water, the measured copper concentration (activity) was linearly related to the added copper concentration with a slope of unity. The slope decreased in acetate buffer solutions as pH increased indicating that Cu++ was complexed with acetate and to a greater extent at higher pH. In the presence of sucrose, copper activity increased approximately 16% in all solutions. Results suggest that the bulking effect of sucrose and the decreased water activity in solutions produced increased copper activity in sucrose solutions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06653.x
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  • 8
    Electronic Resource
    Electronic Resource
    Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated Catfish (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: The feasibility of a CO2 evolution method using an IR analyzer to evaluate the shelf life of refrigerated (4deg;C) catfish was investigated. Aerobic plate count (APC), and isoelectric focusing (IEF) of samples were compared with the CO2 evolution rate (CER) determinations. The increase in CER (25.78 to 195.63 Lg−1h−1) for farm raised catfish stored from 0 to 10 days correlated highly with APCs (4.32 to 10.24 log CFU g−1). The IEF data also confirmed the APC and CER results. Catfish spoilage was evident after 6 days at 4°C. Direct measurement of CER is a rapid and effective method to determine the microbial quality of catfish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17896.x
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  • 9
    Electronic Resource
    Electronic Resource
    Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: A rapid method using isoelectric focusing (IEF) was developed to identify species of cooked snapper. The IEF protein band patterns of red snapper as impacted by two extraction systems (water and 8M urea), various cooking times (raw, 5, 10, 15, 20, 25 and 30 min) and cooking methods (microwave, bake, steam, broil, deep fry, and pan fry) were investigated. Samples were desalted and cleaned using a 10-sec rinsing procedure. The characteristic IEF protein pattern of red snapper was reproducible for various cooking conditions. Both 8M urea and water could be used as extractant of snapper sarcoplasmic proteins. IEF protein bands in the acidic region of the polyacrylamide gel (pH 3.5-9.5) were useful as markers for species identification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04358.x
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  • 10
    Electronic Resource
    Electronic Resource
    Monoclonal Antibodies to Porcine Thermal-Stable Muscle Protein for Detection of Pork in Raw and Cooked Meats (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Four hybridoma cell lines secreting monoclonal antibodies (MAbs) specific to porcine thermal-stable muscle proteins (TSMPs) were developed. The MAbs reacted with three protein bands (20.5, 22 and 24 kD) from raw pork extract; the protein band (24 kD) which was also present in cooked pork was identified as porcine-specific TSMP. Epitope analysis indicated four MAbs recognized same or closely located antigenic sites on the pork TSMP. The developed MAb-based indirect enzyme-linked immunosorbent assay (ELISA) enabled the detection of pork in raw and cooked heterogeneous meat mixtures as low as 10 g/kg. The curvilinear relations of second-degree polynomial (r2 〉 0.995) between pork concentrations and ELISA responses enabled quantifying degree of adulteration of pork in meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15709.x
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