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  • 1
    Electronic Resource
    Electronic Resource
    Spin orientation in an exchange coupled Fe/Cr/Fe trilayer determined by polarized neutron reflection : The 40th annual conference on magnetism and magnetic materials (1996)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 79 (1996), S. 6295-6297 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: We have used polarized neutron reflection to determine the layer-dependent spin orientations in an antiferromagnetically coupled 100 A(ring) Cr/50 A(ring) Fe/15 A(ring) Cr/50 A(ring) Fe/Si sandwich structure prepared by sputtering. At low field, the net Fe layer magnetic moments align in an asymmetric canted orientation with a near zero total magnetic moment for the sample. At high fields, a canted state, nearly symmetric with respect to the applied field direction is observed and the magnetization in each layer does not reach the bulk saturation value until the layers are ferromagnetically aligned. The behavior is discussed in the context of current theories of exchange coupling. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.362041
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  • 2
    Electronic Resource
    Electronic Resource
    Domain wall trapping in controlled submicron ferromagnetic elements (2000)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 87 (2000), S. 4727-4729 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The domain configuration in permalloy wires (30 nm thick, 10 μm wide, and 205 μm long) with a wide size range of a narrow central bridge (5 μm long and w μm wide; 0.5≤w≤10 μm) were investigated in both their demagnetized and remanent states using magnetic force microscopy and the results were confirmed by micromagnetic calculations. At the bridge region, domain walls were found to be shifted by a small external field. Scanning magneto-optical Kerr effect revealed that the coercivity in these structures are the same as that in a straight wire, suggesting that domain wall movement is the dominant process in the magnetization reversal of these structures. © 2000 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.373140
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  • 3
    Electronic Resource
    Electronic Resource
    Micromagnetism in mesoscopic epitaxial Fe dot arrays (2000)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 87 (2000), S. 7019-7021 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The domain structures of epitaxial Fe (20 nm)/GaAs(100) circular dot arrays (diameters from 50 to 1 μm) were studied with magnetic force microscopy. A transition from a single domain to a multidomain remanent state was observed upon reducing the dot diameter beneath 10 μm in dot arrays with the separation twice the dot diameter. When the separation is reduced to half the dot diameter, the single domain states were found to "collapse" into stripe-like multidomain states due to local dipole coupling between dots. Micromagnetic simulations further suggest that for ultrathin Fe dots of less than about 2 nm thickness the diameter does not have a significant influence on the domain structures due to a dramatic reduction of the dipole energy. © 2000 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.372917
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  • 4
    Electronic Resource
    Electronic Resource
    Domain nucleation processes in mesoscopic Ni80Fe20 wire junctions (2000)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 87 (2000), S. 3032-3036 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The magnetization reversal process in permalloy (Ni80Fe20) wire junction structures has been investigated using magnetoresistance (MR) measurements and scanning Kerr microscopy. A combination of electron beam lithography and a lift-off process has been utilized to fabricate wires consisting of two 200 μm length regions with distinct widths w1 and w2 in the range 1–5 μm. Longitudinal MR measurements and magneto-optic Kerr effect hysteresis loops demonstrate that the magnetization reversal of the complete structure is predominantly determined by the wider region for fields applied parallel to the wire axis. Magnetic force microscopy and micromagnetic calculations show that several domain walls nucleate in the wider part and are trapped in the junction area. This implies that domain nucleation at the junction of the wire initiates magnetization reversal in the narrow half. As a consequence, the switching fields are found to be identical in both halves in this case. These results suggest the possibility of designing structures which can be used to "launch" reverse domains in narrow wires within a controlled field range. © 2000 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.372295
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  • 5
    Electronic Resource
    Electronic Resource
    Transient properties of a constrained autocatalytic reacting system perturbed by external white noises (1987)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 86 (1987), S. 6847-6851 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: Stochastic properties of an autocatalytic reaction system constrained to have a carrying capacity are studied by considering the effects of white-noise fluctuations on various rate parameters. The transient behaviors and the subsequent steady state (SS) possibilities in these noisy systems are analyzed through the Stratonovich calculi together with the moment expansion approximation scheme. The results can thus be compared readily with those of the internal fluctuations. It is found that, among various noises, the noise in the carrying capacity is most fatal to the reaction processes while the additive noise is less significant. It is interesting to find that the multiplicative noise due to the fluctuating net growth rate may induce a slowing down phenomena when the noise intensity approaches a critical value. The stochastic SS structures are found to be similar to those found previously for the internal case. Though the stable SS are possible over a wide range of noise intensities, the transient behaviors demonstrate that a fluctuation catastrophe may happen long before the expected SS is established.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.452383
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  • 6
    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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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Dehydration and Soy Fortification on Physicochemical, Nutritional and Sensory Properties of Ghanaian Fermented Maize Meal (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fermented maize meal was air dried at 60°C and fortified with defatted soy flour at 0%, 10% and 20% replacement levels on dry basis. The effects on protein quality were determined by chick growth response studies and amino acid analysis, while sensory characteristics were evaluated by triangle and preference tests. Air drying did not affect chick growth response but slightly reduced preference of the meal. The drying caused only 6% and 16% losses in total and available lysine contents, respectively. Soy fortification of air-dried maize meal at 10% improved sensory preference to the same degree as freshly fermented meals and increased the protein quality significantly over both freeze-dried unfortified control and air-dried unfortified meals. Twenty percent soy fortified maize meal had low sensory score although the nutritive value was substantially increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09205.x
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  • 8
    Electronic Resource
    Electronic Resource
    Influence of Cultivars, Soak Solution, Blanch Method, and Brine Composition on Canned Dry Pea Quality (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 composition of two commercially grown cultivars of dry peas (Pisum sativum L.),‘Alaska’and‘Garfield’, and their physical and sensory qualities after rehydration and thermal processing under various conditions were evaluated. Raw Garfield peas were larger and higher in lipid content (P〈0.05) than Alaska peas, but no differences between cultivars were observed for moisture, protein, fiber, insoluble solids, alcohol insoluble solids, or starch contents. Sensory and physical assessment of the pea cultivars when canned revealed differences for a number of variables, but the results were complicated by interaction with the variety of processing conditions employed. The data indicate that appropriate control of processing conditions can minimize the difference in sensory characteristics among peas of different cultivars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10750.x
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  • 9
    Electronic Resource
    Electronic Resource
    Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D2O than it did with H2O. Varying the D2O:H2O ratio of flour doughs had no effect on the longitudinal (T1) or transverse (T2) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T1 and T2 with increasing moisture content. Staling of bread crumb was accompanied by decreased T1 and T2, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14797.x
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  • 10
    Electronic Resource
    Electronic Resource
    Humectant Analysis of Intermediate Moisture Meat by High Performance Liquid Chromatography (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: A quantitative extraction and high performance liquid chromatography (HPLC) procedure for analysis of four common humectants (sucrose, sorbitol, glycerol and propylene glycol) in intermediate moisture meat was developed. The procedure includes removal of ionic species from an extract with cation and anion columns prior to HPLC analysis with an Aminex HPX-87 column. The total time for HPLC analysis was 20 min. Total mean recovery of the humectants added to the meat ranged from 97% for sucrose to 110% for glycerol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11100.x
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