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  • 1
    Electronic Resource
    Electronic Resource
    Ab initio MO investigation of the gas-phase reaction sulfur trioxide + water .fwdarw. sulfuric acid (1985)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 89 (1985), S. 3689-3693 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100263a023
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  • 2
    Electronic Resource
    Electronic Resource
    A molecular dynamics study of water clathrates (1983)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 87 (1983), S. 4190-4197 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j100244a043
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  • 3
    Electronic Resource
    Electronic Resource
    A novel phased array acousto-optic Bragg cell (1986)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 60 (1986), S. 3732-3734 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Asymmetry introduced to an otherwise planar phased array Bragg cell transducer design results in the elimination of one of two steering acoustic wave fronts. Therefore, all of the acoustic power is applied to the acousto-optic interaction process. In addition, a factor of 1.8 improvement in wide-band acousto-optic Bragg cell interaction efficiency is realized over the planar phased array design. The technique to establish the asymmetry was to use a periodic silver film as a quarter-wave step. This new technique is particularly suitable for the construction of wideband Bragg cells at microwave frequencies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.337583
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  • 4
    Electronic Resource
    Electronic Resource
    Synthesis of 8-Bromoflavone and Related Compounds1 (1961)
    s.l. : American Chemical Society
    The @journal of organic chemistry 26 (1961), S. 3142-3143 
    Details
    ISSN: 1520-6904
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jo01067a025
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  • 5
    Electronic Resource
    Electronic Resource
    Synthesis of 8- and 3'-Iodoflavones and Related Compounds1 (1962)
    s.l. : American Chemical Society
    The @journal of organic chemistry 27 (1962), S. 85-87 
    Details
    ISSN: 1520-6904
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jo01048a021
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  • 6
    Electronic Resource
    Electronic Resource
    Investigation of structure and stability of small clusters: Molecular dynamics studies of water pentamers (1987)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 86 (1987), S. 7149-7155 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: The method of molecular dynamics was used to examine the structure and stability of water pentamers for a variety of initial configurations. The evolution of each configuration was followed over a temperature range of 5 to ∼300 K. It was found that at low temperatures, insufficient energy was present for structure interconversion. Thus a time average was not equivalent to a phase space average and the pentamer cluster system is not ergodic below ∼60 K. In addition to the structure studies, collisions of a water monomer with the pentamer cluster were modeled using different impact parameters. In the collisions, only small energy transfer was required for monomer absorption. Re-evaporation or evaporation events in either the collision simulations or the heating runs were rare.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.452364
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  • 7
    Electronic Resource
    Electronic Resource
    Kinetics of Folacin Destruction in Swiss Chard During Storage (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 folacin activities in fresh Swiss chard leaves stored in open air at 4, 21, 35 and 40°C were determined by a microbiological assay using Lactobacillus casei. At 21°C the leaves were also stored in plastic bags and under moist conditions. Folacin was most stable when the vegetable was stored in plastic bags, followed by the moist condition, and least stable in open air at 21°C. The degradation of folacin in Swiss chard under all conditions followed firstorder kinetics. The temperature dependent folate degradation conformed to the Arrhenius equation and the activation energy was 24 kcal/mole.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13424.x
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  • 8
    Electronic Resource
    Electronic Resource
    THERMAL DESTRUCTION OF FOLACIN: EFFECT OF ASCORBIC ACID, OXYGEN AND TEMPERATURE (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 effects of temperature and the presence of oxygen and reducing agent on the thermal stability of two naturally occurring labile folates were investigated Microbiological assay of samples heated from 49–100°C for various lengths of time revealed that the loss of 5-methyltetrahydrofolic acid in aqueous solution followed first order kinetics with a low Arrhenius activation energy of 9.5 kcal/mole. Tetrahydrofolic acid was extremely labile during heating and the stability of both forms of folate was increased in the presence of ascorbate and nitrogen atmosphere.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08483.x
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  • 9
    Electronic Resource
    Electronic Resource
    Ascorbic Acid Retention in Retort Pouched Green Beans (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 L-ascorbic acid (AA) retention in and sensory quality of green beans processed under home-canning conditions in retort pouches and metal cans were compared. Green beans processed in cans retained slightly more AA than that processed in the pouches, possibly due to overprocessing of the pouched product. Metal cans offered better AA retention in the green beans than the retort pouches during 11 wk of storage at 21°C, due mainly to a higher rate of AA degradation occurring in the pouched product during the first week of storage. Sensory evaluation showed that the retort pouched beans were significantly better (p 〈 0.05) than the canned green beans in flavor, texture, and overall acceptance, but not in color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04932.x
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  • 10
    Electronic Resource
    Electronic Resource
    THERMAL DESTRUCTION OF FOLACIN: EFFECT OF pH AND BUFFER IONS (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: Thermal stability of four folacin derivatives at 100°C was determined as a function of pH and buffer ions. The degradation reaction at 100° C for all the folate forms studied followed first order kinetics. Under identical heating conditions, folic acid (PteGlu) and 5-for-myltetrahydrofolic acid (5-CHOH4 PteGlu) were quite stable whereas 5-methyltetrahydrofolic acid (5-CH3 H4 PteGlu) and tetrahydrofolic acid (H4 PteGlu) were very labile. Both PteGlu and 5-CHOH4 PteGlu were stable up to 10 hr of heating in pH 4–12, but unstable in more acidic conditions. 5-CH3 H4 PteGlu showed greatest stability at pH 7. The rate constant for 5-CH3 H4 PteGlu destruction is directly proportional to hydrogen ion concentration between pH 2.6 and 7.0 and inversely proportional to hydrogen ion concentration between pH 7–12. The stability of H4 PteGlu at 100°C was found to decrease linearly with the hydrogen ion concentration in the pH range 4–12. Universal buffer was found to cause higher thermal destruction rate only for 5-CH3 H4 PteGlu and H4 PteGlu than the other buffers tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08484.x
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