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  • 11
    Digitale Medien
    Digitale Medien
    Autonomic neuropathy, QT interval lengthening, and unexpected deaths in male diabetic patients (1991)
    Springer
    Diabetologia 34 (1991), S. 182-185 
    Details
    ISSN: 1432-0428
    Schlagwort(e): Diabetes mellitus ; autonomic neuropathy ; QT interval ; sudden death ; autonomic function tests
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Medizin
    Notizen: Summary QT intervals were measured over RR intervals ranging from 500 ms to 1000 ms in 13 normal male subjects, 13 male diabetic subjects without and 13 with autonomic neuropathy. There was a close linear relationship between QT and RR in all subjects. The slope of the regression line was significantly greater in the autonomic neuropathy group than the normal group. Thirty-two male diabetic subjects with varying degrees of autonomic dysfunction had repeat QT measurements 3 (range 2–6) years later. QT and QTC lengthened significantly at the second visit, unrelated to age or time between recordings, but which corresponded with changes in autonomic function. Of 71 male diabetic subjects under 60 years followed for 3 years, 13 had died, 8 unexpectedly. Of those with autonomic neuropathy, QT and QTC were significantly longer in those who subsequently died, despite similar ages and duration of diabetes. We conclude that QT/RR interval relationships are altered in diabetic autonomic neuropathy, and that changes in QT length with time parallel changese in autonomic function. There may be an association between QT interval prolongation and the risk of dying unexpectedly in diabetic autonomic neuropathy.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1007/BF00418273
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  • 12
    Digitale Medien
    Digitale Medien
    Bimolecular photoreaction of adsorbates: 2 HX→H2+X2 (X=Cl, Br) (1989)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 90 (1989), S. 598-600 
    Details
    ISSN: 1089-7690
    Quelle: AIP Digital Archive
    Thema: Physik , Chemie und Pharmazie
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.456460
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  • 13
    Digitale Medien
    Digitale Medien
    Response to "Comment on ‘Mixture model description of the T-, P dependence of the refractive index of water' " [J. Chem. Phys. 115, 7795 (2001)] (2001)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 115 (2001), S. 7796-7797 
    Details
    ISSN: 1089-7690
    Quelle: AIP Digital Archive
    Thema: Physik , Chemie und Pharmazie
    Notizen: The valid range of the emphasized experimental data and need, in very precise comparisons, to compensate for the very small temperature shifts resulting from revisions in the accepted standard for the International Temperature Scale over the years, are acknowledged. However, it is emphasized that these corrections do not invalidate the approach and that the physical motivation underlying the mixture model analysis leads to physically meaningful fitting parameters; a result not found in any previous treatment. © 2001 American Institute of Physics.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.1406530
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  • 14
    Digitale Medien
    Digitale Medien
    Mixture model description of the T-, P dependence of the refractive index of water (2001)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 114 (2001), S. 3157-3162 
    Details
    ISSN: 1089-7690
    Quelle: AIP Digital Archive
    Thema: Physik , Chemie und Pharmazie
    Notizen: In this paper the temperature/pressure dependence of the refractive index of liquid water is analyzed using the two-state outer-neighbor mixed bonding structural model. So far, this theoretical model has been successful in reproducing, usually within the experimental uncertainty, the temperature/pressure dependence of the density, the viscosity, and the oxygen–oxygen pair correlation functions, in addition to the isothermal compressibility and isotope effects of this important substance. The philosophy of the present paper is to use the high accuracy of refractive index measurements to further test this model. It is shown that a very simple linear dependence with respect to temperature and pressure of the specific refractions LI and LII of the two contributing structural components in this two-state model is sufficient to give better than 5-decimal-point agreement with the experimental refractive index data at low pressures and temperatures between about −10 °C and +70 °C. The maximum in the refractive index between −5 °C and +5 °C is reproduced to an even better precision. Generally better than 4-decimal-point accuracy is achieved for higher pressures, where the experimental data are less accurately known. The pressure dependence considered here also allows the calculation of the isothermal piezo-optic coefficient as a function of temperature, which exhibits a minimum near 50 °C. © 2001 American Institute of Physics.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1063/1.1331571
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  • 15
    Digitale Medien
    Digitale Medien
    Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10156.x
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  • 16
    Digitale Medien
    Digitale Medien
    HEATING PROCESSES AFFECT LYSINE AVAILABILITY IN BREAD (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14438.x
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  • 17
    Digitale Medien
    Digitale Medien
    EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREAD (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The nutritive value of bread was significantly reduced by toasting. Rat-feeding tests showed that the feed conversion ratio, calculated from weight gain and feed intake, was increased, while the protein efficiency ratio of bread was reduced significantly with toasting and with degree toasted. The changes correlated with browning intensities of toasted bread slices. So far as the nutritive value of bread is concerned, toasting, particularly to darkening, is not recommended.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14500.x
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  • 18
    Digitale Medien
    Digitale Medien
    EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY-FORTIFIED BUNS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Hot dog buns were prepared from wheat flour and wheat flour fortified with 12% defatted soy flour; 12% soy-fortified buns contained 27.5% more protein and 29.2% more minerals than wheat buns. Soy-fortified buns were slightly larger and darker with grain similar to that of wheat buns. Comparative acceptability and taste of the buns, served with hot dogs during lunch at five elementary schools, were evaluated by about 50 students at each school a day. Soy-fortified buns were rated acceptable by 85% of the children. The taste of the soy-fortified buns did not differ significantly (P 〈 0.05) from that of the wheat bun according to the statistical results.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00732_41_4.x
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  • 19
    Digitale Medien
    Digitale Medien
    Effects of the microstructure on the performance of microstrip line resonator made of MOCVD YBa"2Cu"3O"x film
    Amsterdam : Elsevier
    Physica C: Superconductivity and its applications 229 (1994), S. 129-136 
    Details
    ISSN: 0921-4534
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Physik
    Materialart: Digitale Medien
    URL: http://linkinghub.elsevier.com/retrieve/pii/0921-4534(94)90821-4
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  • 20
    Digitale Medien
    Digitale Medien
    Spectroscopic quantitation of organic isothiocyanates by cyclocondensation with vicinal dithiols
    Amsterdam : Elsevier
    Analytical Biochemistry 205 (1992), S. 100-107 
    Details
    ISSN: 0003-2697
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Biologie , Chemie und Pharmazie
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1016/0003-2697(92)90585-U
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