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  • 1985-1989  (3)
  • 1965-1969  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Experiments concerning the connective nature of superconductivity in YBa2Cu3O7 (1987)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 62 (1987), S. 3308-3313 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Samples of YBa2Cu3O7 have been prepared with rather sharp inductive transitions having in the best cases breadths of 7 K and midpoint Tc values of 88 K. The resistive Tc midpoints are 92–95 K with transition widths of ±1–2 K. Flux shielding at 4.2 K is normally 100% and flux expulsion at 4.2 K reaches 95%. However, even small fields of order 1 mT decouple some 15%–20% of the volume, allowing flux to enter the samples. Resistive Hc2 measurements suggest that Hc2(0) varies from 〈1 to 〉300 T, depending on the criterion chosen. ac susceptibility measurements suggest that Hc2(0) is ∼60 T. Magnetization current densities are relatively high (150–200 A/mm2 at 1–10 T at 4.2 K) but measured transport current densities are small (≤1 A/mm2). Magnetization current densities at 77 K are about two orders of magnitude lower. The samples were seen to be heavily twinned by light microscopy (scale of 1–5 μm) and by transmission electron microscopy (scale of ∼250 nm). It is concluded that these measurements are consistent with a model of superconducting regions of reduced dimensionality coupled by tunneling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.339339
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Routine rheological tests in the British food industry (1969)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 4 (1969), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb01500.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Interactions of Astroglia-Derived Factors with Hippocampal Neurons (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 540 (1988), 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.1749-6632.1988.tb27120.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    The evolution of the brabender farinograph (1969)
    Springer
    Rheologica acta 8 (1969), S. 243-243 
    Details
    ISSN: 1435-1528
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract The importance of the consistency of wheat flour dough in baking is defined. This is normally determined with the aid of a recording dough mixer. Such a mixer was first patented byHogarth, a Scottish miller in 1889 but proved inadequate. About 40 years laterHankóczy a Hungarian cereal chemist initiated the line of recording dough mixers which are used today. His andBrabender's work are reviewed which led from a factory mixer fitted with an ammeter, via the early torque recording laboratory instruments to the modern Farinograph. The basic unit is described in some detail. Slides of the various attachments are shown which allow application to grinding and high speed mixing both on a batch and continuous basis. The use of the system for the testing of cereal products, fats, rubber, filler and plastics is described. The theoretical significance of the results obtained is briefly discussed. The lecture is illustrated by 14 slides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01984669
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Undergraduate teaching of food rheology at the University of Leeds (1985)
    Springer
    Rheologica acta 24 (1985), S. 438-440 
    Details
    ISSN: 1435-1528
    Keywords: Food rheology ; teaching
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Physics
    Notes: Abstract The basic food science course at Leeds University takes four years and leads to the degree of B.Sc. Since entrants have variable mathematical ability the food rheology course is divided into a basic non-mathematical course for all students in the second year and a mathematical component for selected students only, in the fourth. Courses are kept up to date by a study of the literature, and the circulation of questionnaires to the British Food Industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01333971
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    Paper (German National Licenses)
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