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  • 1975-1979  (6)
  • 1
    Electronic Resource
    Electronic Resource
    WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Pulsed NMR was applied to measure the spin-lattice (T1) and the spin-spin (T1) relaxation times of the water adsorbed on sodium alginate, pectin, corn starch, casein and cellulose. T1 was determined by means of repeated 90°-90° pulse sequences and T2 by the spin-echo method. T1 relaxation time curves for all the samples studied showed simple exponential, i.e., single phase, behavior. Plots of T1 as a function of moisture content showed minima at 0.15–0.258 water/g dry matter; plots of T1 vs water activity (Aw) yielded minima at Aw of 0.65. T2 relaxation time curves for corn starch containing more than 0.56g water/g DM exhibited two-phase behavior, indicating the existence of two water fractions of different mobility. The amount of water in the bound fraction showed a remarkable consistency (0.194 ± 0.011g water/g DM) among six samples of high moisture content. T2 was found to increase with moisture content for all the macromolecules. Cellulose showed exceptionally long T2 values compared to the other materials at the same moisture content, whereas pectin and sodium alginate showed short T2 values. These results indicated that T2 value is a measure of strength of water binding. Break points were observed in the T2-moisture curve. The moisture contents at these points corresponded to the bound water content determined by freezing and to the equilibrium moisture content at Aw of 0.9. T2 increased exponentially with Aw.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00604.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    WATER BINDING OF FOOD CONSTITUENTS AS, DETERMINED BY NMR, FREEZING, SORPTION AND DEHYDRATION (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 water binding properties of some common food constituents were determined by water sorption, dehydration, freezing and NMR methods. The sorption isotherms of sodium alginate, pectin, corn starch, casein and cellulose were obtained and the heats of adsorption and monolayer values were calculated. The unfreezable water contents of these five materials were determined and the values corresponded to the equilibrium moisture contents at a water activity of about 0.90. The bound water capacities of 14 food materials were determined using wide-line NMR. These values correlated closely with the tertiary moisture contents determined by a drying rate study and the equilibrium moisture contents at 100% relative humidity. The different NMR properties of free and bound water were discussed in terms of nuclear relaxation times and molecular mobilities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03483.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Transverse relaxation time (T2) of water protons in wheat flour doughs, an indication of molecular mobility of water, was determined by pulsed nuclear magnetic resonance. The relaxation curves consist of two components with a long and a short T2, corresponding to a more mobile and a less mobile fraction, respectively. The less mobile fraction has a T2 of about 20 msec and accounts for about 0.62g water per g dry solid. These values seem to be independent of flour strength and mixing time. The more mobile fraction increased with moisture content and showed T, value of about 60 msec for most samples. Mixing and addition of salt to the dough resulted in reduced T2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06449.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of ethanol on turnover and function of striatal dopamine (1979)
    Springer
    Psychopharmacology 61 (1979), S. 1-9 
    Details
    ISSN: 1432-2072
    Keywords: Ethanol ; Dopamine turnover ; Striatum ; Body turning ; Supersensitivity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract Acute oral administration of ethanol increased the rate of depletion of dopamine in the striata of rats injected with α-methyl-p-tyrosine. This effect was eliminated by pretreatment with atropine or by lesioning of the striato-nigral tract. Ethanol also attenuated the inhibitory effect of apomorphine on turnover of striatal dopamine. Unilateral injection of ethanol into the neostriatum of rats followed by intraperitoneal injection of either apomorphine or amphetamine elicited marked ipsilateral head-to-tail body turning. This turning was blocked by pretreatment with haloperidol. Chronic intubation of ethanol to rats enhanced contralateral body turning elicited by unilateral intrastriatal injection of dopamine. Injection of 6-hydroxydopamine into the substantia nigra led to denervation supersensitivity of dopaminergic functions in the neostriatum. This effect was not seen in rats that were given ethanol postinjection of 6-hydroxydopamine. These results suggested that ethanol has an inhibitory effect on the nigrostriatal dopaminergic system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00426801
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Anisotropic transport scattering times for pure and dilute aluminium alloys (1975)
    Springer
    The European physical journal 19 (1975), S. 317-322 
    Details
    ISSN: 1434-6036
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract The ideal transport scattering times for pure Al are calculated and found to be very anisotropic. The anisotropy is a sensitive function of temperature. It is due to the Fermi surface, the multi-plane-wave character of the electronic wavefunctions, the Umklapp processes, as well as the phonon spectrum. In addition, for a magnesium impurity in Al we have computed the residual transport scattering times as well as the quasiparticle lifetimes which we then compare. The scattering time anisotropy gives rise to deviations from Matthiessen's rule in dilute alloys.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01458879
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Multiple-plane-wave theory of gap anisotropy in Al (1976)
    Springer
    Journal of low temperature physics 24 (1976), S. 25-34 
    Details
    ISSN: 1573-7357
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract The variation over the Fermi surface of the superconducting gap edge Δ 0 (k) has been calculated for Al. We include in the computations a realistic Fermi surface, multiple-plane-wave electron-phonon matrix elements, and realistic phonons. The computations proceed from directional electron-phonon spectral weights which contain the information on the phonon-mediated electron-electron interaction for a given electron ¦k〉. To relate the microscopic parameters to the gaps, we use the equations due to Leavens and Carbotte. They are an approximate version of the Eliashberg equations valid for the gap edge in the weak coupling limit. The results are used to compute the pure single-crystal transition temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00659192
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    Paper (German National Licenses)
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