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  • 1
    Electronic Resource
    Electronic Resource
    Heptachlor in Alfalfa, Distribution, Movement, and Persistence of Heptachlor and Its Epoxide in Alfalfa Plants and Soil (1966)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 14 (1966), S. 62-65 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60143a020
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  • 2
    Electronic Resource
    Electronic Resource
    p-Phenylazophenacy Esters. Rates of Movement Relative to p-Phenylazophenacyl Bromide on Silicic Acid and Identification by Paper Partition Chromatography (1957)
    s.l. : American Chemical Society
    Analytical chemistry 29 (1957), S. 1162-1164 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac60128a012
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  • 3
    Electronic Resource
    Electronic Resource
    Bioavailability of Calcium in Heat-Processed Milk (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Bioavailability to rats of calcium in milk subjected to the DASI Free Falling Film system (UHT) of pasteurization was compared with the bioavailability of the mineral in raw, high temperature-short time pasteurized, and stored UHT milks. In two other studies, the calcium in the milks was equilibrated with 47Ca. Intestinal absorption (both uncorrected and corrected for endogenous fecal excretion) and femoral deposition of calcium were measured. In another study, femur calcium was determined in rats deriving calcium and phosphorus exclusively from the milks. No significant effects were attributable to heat treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13021.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Ultra-centrifuging on the Egg of Ascaris megalocephala (1937)
    [s.l.] : Nature Publishing Group
    Nature 139 (1937), S. 369-370 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] EGGS of Ascaris megalocephala (= equorum) var. monovalens, like those of Ascaris suum1, may develop mormally after being subjected in the uncleaved condition to great centrifugal forces over long periods. However, cytological examination of eggs which have been kept in the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/139369b0
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Ultra-Centrifuging on the Cells of the Root-Tip of the Bean (1935)
    [s.l.] : Nature Publishing Group
    Nature 135 (1935), S. 232-232 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] ROOT-TIPS of the bean were centrifuged in the Beams ultra-centrifuge at approximately 400,000 times gravity for twenty minutes. The effect is shown diagrammatically in Fig. 1. Fig. 1(a) is a control cell showing the normal distribution of the cytoplasmic components and inclusions. Fig. 1(b) ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/135232b0
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  • 6
    Electronic Resource
    Electronic Resource
    The Ciliature and Infraciliature of Nyctotherus ovalis Leidy (1961)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 8 (1961), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The structure of a cilium in Nyctotherus ovalis is that usually found: two single central filaments surrounded peripherally by nine double filaments; the whole is encased in a ciliary membrane continuous with the pellicle. The two central filaments end in a single enlarged bulb just above a septum, located at about the level of the pellicle, whereas the nine double filaments extend inward to form the cylindrical basal body, which is open at its inner end. Inside the basal body are granules àrranged in rows parallel to its sides. These granules may have significance in the origin of new basal bodies as well as in the outgrowth of new cilia. The latter may have been observed in a few instances. Parallel to the pellicle are two series of fibrils, one median and one inner, connecting adjacent basal bodies. Fibrils extend from the inner end of each basal body, these converge and extend deep into the ectoplasm, often becoming lost in a pattern of equilateral triangles, arranged to form hexagons. These features are clearly seen in the peristomial membranelles, where the basal bodies of the four rows of cilia are close together, separated from adjacent membranelles by a protoplasmic shelf and supported by a mass of fibrillar material comprising the peristomial ectoplasmic band. This broad band extends to the inner end of the peristome whence it returns along the opposite wall as a narrow mass of fibrillar ectoplasm without basal bodies. Peripherally the fibrils are condensed into fan-like bundles; internally they often form a network of equilateral triangles arranged to form hexagons, with corpuscles at the intersections. Trichite-like structures are also found in the peristomial groove and tube; these are connected to both the basal bodies and the fibrillar network.The functions, origin and development of this complex infraciliature during fission constitute one of the yet unsolved morphological problems in such complex ciliates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1961.tb01189.x
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  • 7
    Electronic Resource
    Electronic Resource
    Electron Microscope Studies on Lophomonas striata with Special Reference to the Nature and Position of the Striations (1960)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 7 (1960), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The flagella of Lophomonas striata are arranged in circular rows in a tuft-like structure. Each one is continuous with a basal body located in the anterior region of the calyx. Each flagellum is limited by the surface membrane and is composed of nine double peripheral filaments and two central ones. The former continue below the surface and make up a large part of each basal body. Below and parallel to the calyx membrane are two layers of fibrils which appear to connect the basal bodies; the first is just below (250 m/x) the surface, the other is attached to the proximal ends of the basal bodies. Extending from the latter is a delicate network of fibers which gradually disappears from view as it continues in the direction of the nucleus. The calyx membrane appears continuous at the level of the basal bodies; however, below this point it seems to be made up of a series of discrete longitudinally arid obliquely arranged lamina or plates, a condition which permits direct continuity of the cytoplasm within and without the calyx. The body of Lophomonas striata is highly as well as tightly folded in its longitudinal axis and the striations or rods are clearly located on its surface; it is suggested that these are held in place by an agglutination reaction. The rods appear to divide by transverse fission and their fine structure resembles closely that reported for certain bacteria; in fact, because of this, we think they should thus be considered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1960.tb00713.x
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  • 8
    Electronic Resource
    Electronic Resource
    EXTENDED STORAGE STUDY OF PREPARED FROZEN FOODS CONTAINING PROTEIN CONCENTRATES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 1 (1977), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef patties or steaks prepared with seasoning, with or without sauce, may be enriched by the addition of textured vegetable protein at a level of 8.5% and probably more (dry weight basis) with no adverse effect on sensory quality retention. There is an approximately doubling of protein content, but the PER is reduced somewhat. These products maintained high quality shelf-life when stored at −20° or lower at fairly constant temperatures.Addition of yeast single cell protein had to be limited to 3% (dry weight basis) because of its high nucleic acid content. Even this small addition however increased total protein content by 40%, and improved the protein efficiency ratio. Sensory quality however, was reduced so that high quality shelf-life was limited to 6 months. Even after 3 months there was a discernible rancid off-flavor. When stored at constant −30°C high quality shelf-life was retained for 12 months.Non-fat milk solids, or cheese could be added where appropriate (e.g. pizza) as much as 10% (dry weight basis), doubling and even tripling in some instances percent protein, and maintaining essentially the same PER. From the sensory acceptability standpoint, however, they behave quite similarly to the single cell protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1977.tb00948.x
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  • 9
    Electronic Resource
    Electronic Resource
    CHEMICAL AND SENSORY EVALUATION OF IRON-FORTIFIED MILK (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02118.x
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  • 10
    Electronic Resource
    Electronic Resource
    ASSIMILATION OF IRON FROM IRON-FORTIFIED MILK BY BABY PIGS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02119.x
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