Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Techniques for the estimation of cell concentration in the presence of suspended solids (1992)
    s.l. : American Chemical Society
    Biotechnology progress 8 (1992), S. 375-381 
    Details
    ISSN: 1520-6033
    Source: ACS Legacy Archives
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bp00017a001
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN NONFAT MILK AT FREQUENCIES AND TEMPERATURES OF INTEREST IN MICROWAVE PROCESSING (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb00985.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN OIL-WATER AND ALCOHOL-WATER MIXTURES AT 3,000 MHz, 25°C BASED ON PURE COMPONENT PROPERTIES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Measurements of oil-water emulsions show that dielectric properties are predicted at 3,000 MHz, 25°C by the noninteractive Fricke model for complex conductivity of colloidal suspensions. Similar measurements for methanol-water and ethanol-water show that dielectric properties are predicted at 3,000 MHz, 25°C by an empirical combination, designated as the interactive Fricke model, of the noninteractive Fricke model and the Debye models for pure polar liquids with single relaxation times. A tentative physical-chemical basis for prediction of dielectric properties in liquid food systems is suggested, which involves concepts of relative dielectric activities of major chemical constituents, extent of solvation and colloidal content and is based on mechanisms of dielectric behavior observed in aqueous mixtures at microwave frequencies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02966.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    PREDICTION ON THE RELATIVE DIELECTRIC LOSS FACTOR IN AQUEOUS SOLUTIONS OF NONFAT DRIED MILK THROUGH CHEMICAL SIMULATION (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY— The relative dielectric loss factor in aqueous solutions of nonfat dried milk has been studied through chemical simulation of its major constituents. This study shows that milk dielectric loss cannot be predicted simply on the basis of its chemical composition. It does, however, provide a conceptual basis for milk modeling which leads to a more general understanding of food dielectric properties. The focal point in milk simulation was shown to be a complex relationship of solute-solute and solute-solvent interactions which reduce the dielectric loss factors to levels substantially lower than those predicted by considering only chemical composition. These include both binding and nonbinding interactions of the solutes. The binding effects are believed to result from the incomplete dissociation of milk salts in a saturated ionic environment and are reflected by a reduction of specific ion activities in solution. Nonbinding effects, on the other hand, are seen to result from the formation of hydrated ion complexes. These effects, in conjunction with chemical composition, are shown to completely determine the dielectric loss level in dried milk solutions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15559.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    PRODUCTION OF CELL-DERIVED PRODUCTS: VIRUS AND INTERFERON (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 369 (1981), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1981.tb14176.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    SOURCES OF PROTEIN FOR MAN: THE RESEARCH NEEDS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 300 (1977), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1977.tb19311.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    PREDICTION OF DIELECTRIC PROPERTIES IN SOLID FOODS OF HIGH MOISTURE CONTENT AT ULTRAHIGH AND MICROWAVE FREQUENCIES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Recent studies have shown that dielectric properties of raw potato can be predicted over the range of 300–3000 Mhz and 5–65°C by a noninteractive Distributive model derived from lumped circuit analysis by a two-phase approximation which treats the potato as a binary system consisting of an inert solid phase and an active liquid phase. Dielectric behavior was seen to result primarily from water and ion activities of aqueous regions but subject to appreciable modification by a mechanism of volume exclusion due to effects of colloidal solids. Cell-free and whole potato extract measurements showed cation binding and complexing effects, resulting in considerably lower effective salts concentrations than implied by ash content. In addition, intracellular cation and biochemical constituent levels, were significantly higher than extracellular levels. However, dielectric behavior of aqueous regions of the potato appeared to be based on bulk average fluid properties subject to displacement by colloidal solids. Low-frequency measurements of raw potato showed other regions of relaxation and conductivity effects rather than free water and bulk conductivity at low frequencies. But these appeared not to contribute to high-frequency dielectric response of the potato since observed relaxations were of small magnitude or occurred at frequencies well below the ultrahigh and microwave regions, suggesting that surface properties of solid foods may not be of much significance at high frequencies. Preliminary analysis of solid food measurements by other workers suggests the feasibility of modelling solid food behavior by two-phase approximations of Distributive, Maxwell or Rayleigh model behavior based on physical-chemical properties. For example, raw beef measurements were predicted closely by a two-phase model in Rayleigh form, suggesting modelling characteristics similar to the potato but with specific model behavior due to differencesin biological structure of beef and potato.A general physical-chemical model is proposed for high-frequency dielectric behavior of solid foods based on observed mechanisms of interaction between water and the biochemical constituents of foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00319.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    The application of dynamic calorimetry for monitoring growth ofSaccharomyces cerevisiae (1978)
    Springer
    Applied microbiology and biotechnology 5 (1978), S. 207-214 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A dynamic calorimetric technique was investigated to determine the feasibility of monitoring cell growth by thermal measurements. Theoretical analysis of growth ofSaccharomyces cerevisiae on glucose showed that the correlation depends on cellular yield values but not on ethanol formation. Experiments withS. cerevisiae on a molasses-mineral salts medium resulted in a thermal yield of 4.4 kcal/g cells, consistent with our theoretical expectations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00579341
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Increased oxygen mass transfer rates from single bubbles in microbial systems at low reynolds numbers (1969)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 11 (1969), S. 647-681 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The presence of microorganisms have been shown to increase by over 40% the mass transfer rates from small oxygen bubbles at low Reynolds number flow. This increase was found to be due only to the microbe cells as inert particles disrupting the quasi-static liquid surface film surrounding the gas bubble and thus decreasing the gas-liquid interfacial resistance. The observed increase in oxygen mass transfer rates was not dependent on cell viability, no effect was noted due to cell-liquid interfacial resistance, nor was the phenomenon due to altering the physical properties of the liquid during cell propagation. These results were obtained in a unique plexiglass apparatus designed for observing under a microscope a small (0.4 mm dia.) stationary oxygen bubble collapsing into a flowing fluid. The oxygen bubble was injected by a small hypodermic needle and the fluid was suspensions of the yeast Candida intermedia, the bacterium Pseudomonas ovalis, 0.3μ alumina, as well as base points of cell free broth and pure water. Several well-known chemical inhibitors of oxidative phosphorylation were used to limit cell oxygen uptake. Calculations of oxygen mass transfer rates were compared with the semi-empirical model of Frössling, the circulating sphere model of Levich, and the rigid sphere concentration boundary layer model of Fried-lander, the latter two showing strong Reynolds number dependence that may be due to radial fluid motion.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260110411
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Measurement of heat evolution and correlation with oxygen consumption during microbial growthThis paper was presented in part at the 154th Meeting of the American Chemical Society, Chicago, III., Sept. 11, 1967. (1969)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 11 (1969), S. 269-281 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A procedure for measuring the rate of heat production from a fermentation has been developed. The method is based on measuring the rate of temperature rise of the fermentation broth resulting from metabolism, when the temperature controller is turned off. The heat accumulation measured in this manner is then corrected for heat losses and gains. A sensitive thermistor is used to follow the temperature rise with time. This procedure is shown to be as accurate as previous methods but much simpler in execution. Using this technique, the rate of heat production during metabolism was found to correlate with the rate of oxygen consumption. Experiments were performed using bacteria (E. coli and B. subtilis), a yeast (C. intermedia), and a mold (A. niger). The substrates investigated included glucose, molasses, and soy bean meal. The proportionality constant for the correlation is independent of the growth rate, slightly dependent on the substrate, and possibly dependent On the type of organism growth. This correlation has considerable potential for predicting heat evolution from the metabolism of microorganisms on simple or complex substrates and providing quantitative parameters necessary for heat removal calculations.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260110302
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...