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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark-colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Springer
    Bulletin of environmental contamination and toxicology 24 (1980), S. 834-839 
    ISSN: 1432-0800
    Source: Springer Online Journal Archives 1860-2000
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Medicine
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1573-5133
    Keywords: Vitamin D ; Thyroid gland ; Growth ; Endocrines ; Trout ; Calcium ; Thyroxine ; Triiodothyronine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Synopsis Diets deficient in vitamin D effected a significant increase in plasma triiodothyronine (T3) concentration in raibow trout (Salmo gairdneri); different levels of dietary calcium exerted no effect on plasma T3 levels. These effects of vitamin D deficiency on plasma T3 levels appeared to be reversible, vitamin D supplementation after a period of vitamin D deficiency lowered T3 levels. Vitamin D3, vitamin D2 and the metabolites 25(OH)-D3 and 1, 25(OH)2D3 were all effective in lowering plasma T3 levels; vitamin D3 appeared to be more effective than vitamin D2. There appeared to be a correlation between weight gain and plasma T3 concentration in the groups fed different types and levels of vitamin D supplementation suggesting that the increased T3 levels may be a compensatory increase to the reduced weight gain of the vitamin D deficient fish. Plasma T4 levels were not affected by dietary vitamin D deficiency.
    Type of Medium: Electronic Resource
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  • 4
    ISSN: 1573-5133
    Keywords: Keywords ; Dietary protein ; Dietary lipid ; Endocrinology ; Vitamin C ; Thyroxine ; Triiodothyronine
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Synopsis In a 3 × 2 factorial experiment examining the effects of combinations of ambient temperature (18°, 15°, 9° C) and dietary protein content (35% and 45%) on thyroid activity inSalmo gairdneri, although there was an apparent increase in activity of the thyroid in cold-adapted trout, assessed by histological appearance of the gland, there were no significant changes in serum thyroid hormone titers. In a second experiment examining the effects of combinations of ambient temperature (15°, 12.5°, 10°C) with dietary lipid content (6% and 16%) there was a similar apparent increase in thyroid activity in cold-adapted fish which was accompanied, in fish fed the higher lipid diet, with an increase in serum thyroxine (T4) and triiodothyronine (T3) levels. Trout fed an ascorbic acid-free diet (experiment 3) had lower serum T3 levels than in those given an ascorbic acid supplemented diet (1280 mg·kg-1). In experiments 2 and 3 serum thyroid hormone concentrations were approximately inversely proportional to ambient temperature and concomitant weight gain, but no such correlation was evident in experiment 1 suggesting that the changes in hormone levels in experiments 2 and 3 were not ipso facto related to differences in either ambient temperature or weight gain but rather to the specific metabolic changes imposed by the dietary lipids or ascorbic acid deficiency.
    Type of Medium: Electronic Resource
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  • 5
    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 Hydrogen solubility in pure iron and iron based binary alloys have been measured in the temperature range 20 to 500° C under hydrogen at atmospheric pressure. For pure iron, hydrogen solubility decreases as the temperature decreases until about 300° C and then increases reaching maximum at 80° C. The maximum solubility at this temperature was about 0.9 ppm. This large value is thought to result from chemisorption of hydrogen at the grain boundary. The addition of alloying elements, Mo, W and Ni increased the temperature at which hydrogen solubility had its maximum and had no other effects on the trend of hydrogen solubility change as a function of temperature for pure iron. The higher heats of chemisorption of hydrogen onto Mo and W compared with Fe may be responsible for the change in temperatures. Other possible methods of trapping hydrogen in iron and iron based binary alloys are discussed.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Springer
    Acta mathematica hungarica 41 (1983), S. 47-52 
    ISSN: 1588-2632
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mathematics
    Type of Medium: Electronic Resource
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