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  • 1
    Electronic Resource
    Electronic Resource
    Wavelength- and thickness-independent optical coatings for integrated circuit metallization layers (1987)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 62 (1987), S. 4450-4452 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Detailed measurements have been made of the optical properties of sputtered tantalum silicide films on aluminum layers used in integrated circuit fabrication. This new multicomponent conductor (TaSix on aluminum), which is currently in use because of its exceptional electrical, physical, and chemical properties, was also found to have superior optical properties compared to aluminum alone. The addition of the thin silicide layers reduces both the total hemispherical and diffuse reflectance properties by up to 45% over the 265–800-nm wavelength range with almost no dependence on film thickness. Unlike other optical coatings used on metal layers in integrated circuit manufacturing, the silicide films do not need to be removed after photolithography and pattern transfer processes are completed: aluminum wire bonding from the completed circuit (with silicide coating) to the package is highly reliable and reproducible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.339084
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  • 2
    Electronic Resource
    Electronic Resource
    INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE (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: The effect of mechanically removing connective tissue (desinewing) on protein quality of beef shank meat was determined by amino acid analysis and by feeding to rats. The desinewed meat had 40% less hydroxyproline and 16% higher chemical score than the control. Whereas tryptophan and methionine are the first limiting amino acids in meat, upon the desinewing of shank muscle the tryptophan level is increased to a point where it is no longer the first limiting amino acid. The protein efficiency ratio and nitrogen efficiency for growth were enhanced by desinewing the meat. Cooking the meat decreased the protein efficiency ratio and nitrogen efficiency for growth. Nitrite did not influence protein utilization. The protein quality of the sinew residue was inferior to the ofher meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01248.x
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  • 3
    Electronic Resource
    Electronic Resource
    Anaesthesia and the lipidoses: a review of patients treated by bone marrow transplantation (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Pediatric anesthesia 2 (1992), S. 0 
    Details
    ISSN: 1460-9592
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: There are many potential problems associated with anaesthesia in patients with lipid storage diseases. This review covers an 8-year period (1983–1990) during which time 13 patients presented for procedures associated with bone marrow transplantation. The case notes of 12 patients who underwent a total of 48 general anaesthetics were reviewed. Pre-operative assessment revealed cardiorespiratory disease in six patients. Eighty per cent of the children were anaemic (haemoglobin 〈 95 g1-1). Anaesthesia was tolerated well although tracheal intubation in two patients with Gaucher's disease was difficult and became progressively more difficult as they became older. Forty-five per cent of patients with Gaucher's disease were intubated with a tracheal tube smaller than predicted from the age of the child. Few complications were encountered but those which may be anticipated are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1460-9592.1992.tb00201.x
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  • 4
    Electronic Resource
    Electronic Resource
    Other implications of laser laparoscopic cholecystectomy (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.tb11512.x
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  • 5
    Electronic Resource
    Electronic Resource
    Respiratory obstruction after posterior fossa surgery (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Anaesthesia 45 (1990), S. 0 
    Details
    ISSN: 1365-2044
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: We report a case, of acute upper airway obstruction after tracheal extubation 24 hours after surgery. The respiratory complications of surgery for posterior fossa lesions are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2044.1990.tb14689.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Iron Form, Temperature, and Inoculation with Clostridium botulinum Spores on Residual Nitrite in Meat and Model Systems (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: The effect of iron form (ferrous, ferric, heme), temperature and botulinal spores on nitrite level was determined in meat. In model systems, ferritin iron was also included, and ascorbate was used as a reducing agent. Reduced hemoglobin caused the most rapid nitrite depletion in both systems. Ferrous iron caused faster nitrite depletion in model systems than in meat. Ferrous iron reduced nitrite readily in model systems at 27°C, but not at 5°C. Ferritin iron did not affect nitrite level. In meat at 27°C, nitrite depletion was much faster in inoculated samples. Protein-bound nitrite levels were higher in meat with added ionic iron. In cured meat with added ionic iron, iron-NO-protein complexes may form, lowering the amount of nitric oxide (NO) available to inhibit botulinal spore outgrowth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb05856.x
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  • 7
    Electronic Resource
    Electronic Resource
    Potential of Near Infrared Reflectance (NIR) Spectroscopy for Estimating Nutrient Content of Dehydrated Vegetables (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 near infrared reflectance (NIR) spectrophotometric procedure was evaluated for potential use in assaying nutrient contents of vegetables. Dried ground samples of cauliflower, broccoli, Brussels sprouts, spinach, asparagus, peas, green beans, and squash were analyzed chemically for crude protein, crude fat, ash, and neutral detergent fiber (NDF) and then scanned to develop NIR prediction equations. For the 75 calibration foods samples, the respective correlation coefficients between actual and NIR predicted values of these food components were 0.97, 0.77, 0.91, 0.81. Predictions for 26 unknown samples, which included cabbage, carrots, chard, corn, onions and rhubarb, were based on NIR equations developed from the first 75 samples. The resultant correlations were 0.95, 0.49, 0.85, and 0.78, respectively, for crude protein, crude fat, ash and NDF. NIR prediction detected incorrect chemical values of crude protein in several samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04982.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeSO4 or hemoglobin to obtain ratios of iron from meat to iron from FeSO4 or hemoglobin of 100:0, 75:25, 50:50, 25:75, and 0:100. One-half of each mixture (except meat:FeSO4 mixture 0:100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailability of total dietary iron.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11105.x
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  • 9
    Electronic Resource
    Electronic Resource
    Heating and the Distribution of Total and Heme Iron Between Meat and Broth (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: The effect of heat on movement of total and heme iron from meat to broth was investigated. Total iron by a wet ash method was nearly identical to the sum of heme iron plus nonheme iron. The total amount of nonheme iron increased with cooking temperature (r = 0.98), as did the amount of nonheme iron in the broth (r = 0.93). Leaching of heme pigments into the broth was greatest at 60°C. Boiling (97°C) rapidly coagulated the meat pigments and minimized the leaching of heme pigments into the broth. More total iron (85.3%) was retained in boiled (97°C) meat than in meat heated 1 hr at 60°C (81.6%), 77°C (78.2%) or autoclaved (77.5%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10174.x
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  • 10
    Electronic Resource
    Electronic Resource
    Evaluation of Iron Binding Compounds as Inhibitors of Gas and Toxin Production by Clostridium botulinum in Ground Pork (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Iron binding systems (heme iron binding gases alone or with iron binding salts) were evaluated for antibotulinal activity in ground pork. Compared with meat systems containing nitrite or nitrite plus supplemental iron compounds, carbon monoxide (CO) was not antibotulinal. Nitric oxide (NO) treated meats did swell slower, but nitrite was also found in these systems. Thus, neither CO nor NO would be suitable substitutes for sodium nitrite in meat curing. Addition of ferric chloride or myoglobin decreased the antibotulinal effectiveness of nitrite, but samples containing nitrite plus ethylene-diaminetetraacetate (EDTA) or denatured nitrosylated myoglobin (NOMb) swelled slower. Supplemental iron compounds probably decreased residual nitrite levels in the product, thus permitting botulinal growth, rather than directly stimulating growth by providing iron as an external nutrient.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03513.x
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