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  • 1
    Electronic Resource
    Electronic Resource
    The design and sensitivity of microwave frequency optical heterodyne receivers (1998)
    [S.l.] : American Institute of Physics (AIP)
    Review of Scientific Instruments 69 (1998), S. 3403-3409 
    Details
    ISSN: 1089-7623
    Source: AIP Digital Archive
    Topics: Physics , Electrical Engineering, Measurement and Control Technology
    Notes: Recent advances in high speed photodetector and microwave receiver technology make microwave frequency optical heterodyning an attractive approach for the detection of a number of coherent Raman and Brillouin scattering experiments. We have therefore analyzed the sensitivity of microwave frequency optical heterodyne receivers. Experimental tests on a visible wavelength receiver operating at 13.5 GHz confirm the expectation of shot noise limited sensitivity. The relative merits of microwave frequency optical heterodyne detection and the alternative Fabry–Pérot interferometry approach are discussed. © 1998 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1149107
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  • 2
    Electronic Resource
    Electronic Resource
    Spin dynamics and thermodynamics in solid-state NMR cross polarization (1986)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 84 (1986), S. 4243-4255 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: We investigate spin thermodynamic processes taking place during Hartmann–Hahn cross-polarization experiments in solids, in which spin polarization is transferred between two nuclear spin species by the application of two strong rf fields. As is well known, optimum cross polarization is achieved for a particular ratio of the two rf field strengths called the Hartmann–Hahn condition; we find experimentally that this condition provides the optimum transfer not only on kinetic grounds, as is usually supposed, but also for thermodynamic reasons. By measurement of the evolution of the spin observables in a ferrocene single crystal we demonstrate the existence of a quasi-equilibrium state with nonuniform spin temperature and less than maximum entropy. A modified spin thermodynamic theory is developed whose main features are the important role of the dipolar energy for the quasi-equilibrium state and the existence of constants of the motion other than the total energy. A new cross-polarization experiment is suggested which is shown to provide efficient cross polarization even for mismatched Hartmann–Hahn conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.450046
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF FREEZING ON THE MECHANICAL PROPERTIES OF LAMB LOIN CHOPS (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: The effect of freezing on the mechanical properties of lamb chops was evaluated. Fresh and frozen lamb chops (20 pairs) were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X-Y plotter. Core samples (1.27 cm diam) from the longissimus dorsi muscle of the cooked lamb chops were sheared at the rate of 5 cm/min by use of a Warner-Bratzler shearing device in the testing machine. From the force-deformation curves, the following values were determined: (1) force, stress, deformation and strain at point of inflection, bioyield and rupture points; (2) area under the curve; (3) apparent modulus of elasticity; and (4) secant modulus. The values for apparent modulus of elasticity, deformation, strain, secant modulus and area under the force-deformation curve to the point of inflection were significantly (P 〈 0.05) different for fresh and frozen chops. Analysis of force data and stress values indicated that these values were not influenced significantly by freezing and subsequent frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01194.x
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  • 4
    Electronic Resource
    Electronic Resource
    A METHOD FOR MEASUREMENT OF THE EFFECT OF BLOOD PROTEIN CONCENTRATES ON THE BINDING FORCES IN COOKED GROUND BEEF PATTIES (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: Ground beef with added beef plasma protein concentrate was evaluated mechanically and organoleptically to measure the effect on the binding forces in the cooked meat. The meat patties were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X-Y plotter. From the force-deformation curves, the following values were determined: (1) force, stress and deformation at the bioyield point; (2) area under the curve to represent work performed; (3) initial tangent modulus; (4) tangent modulus; and (5) secant modulus. A special holding device was developed to permit tension loading of the patties at a rate of 5 cm/min until rupture of the meat occurred. Treatments consisted of: (1) all meat (control); (2) addition of 1% plasma protein; (3) 2% plasma protein added; (4) addition of 1% plasma protein rehydrated to equivalent moisture content of control; and (5). addition of 2% plasma protein rehydrated to equivalent moisture content of control. Treatments 2, 3, 4 and 5 were significantly higher (P 〈 0.01) than the control group for force and stress at bioyield and area under the curve. Significant differences (P 〈 0.05) among treatments were obtained for deformation at bioyield and tangent modulus. Companion samples from the above treatments were evaluated for elasticity and toughness by a taste panel. The sensory panel ratings for toughness were significantly and positively correlated (P 〈 0.01) with values obtained in the mechanical tests for force at bioyield point, tangent modulus and area under the curve. Sensory evaluations for the elasticity property of the patties were not significantly influenced by the formulation treatments nor was elasticity (sensory panel rating) sigkcantly associated with the mechanical properties considered in the current study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01188.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 effect of electrical stimulation (100 volts, 5 amps for approx 84–100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty-nine steers, 14 lambs and 11 goats were slaughtered, split into sides and one side from each carcass was electrically-stimulated immediately before chilling by use of a commercial stunning device. Taste panel evaluation and Warner-Bratzler shear values indicated that longissimus muscle samples from electrically stimulated sides of all three species were significantly more tender than samples from the untreated sides. Tenderness ratings for samples from the legs of lamb and goat carcasses indicated that the differences between treated and control samples were not of the same magnitude as those for samples of the longissimus. Flavor ratings for samples from electrically stimulated sides were significantly higher (P 〈 0.01) for beef; however, no significant differences were observed between samples from treated and cqntrol sides of lamb and goat carcasses. These data suggest that electrical stimulation can be utilized to improve the tenderness of beef, lamb and goat carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12583.x
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  • 6
    Electronic Resource
    Electronic Resource
    Rheological Properties of Two Heat-Induced Protein Gels (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: Rheological properties of heat-induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0–120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat-induced gels of egg albumen proteins were fragile and somewhat brittle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12714.x
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  • 7
    Electronic Resource
    Electronic Resource
    Nuclear magnetic resonance polarization and coherence echoes in static and rotating solids (1996)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 105 (1996), S. 10672-10681 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: The mechanisms of defocusing and refocusing of spin order in extended dipolar coupled nuclear spin systems are investigated by experiments on static and on rotating solids. It is demonstrated that polarization or coherence echoes are possible also under magic-angle sample spinning. The dipolar interactions, averaged by the spinning, are recovered by rotor-synchronized multiple-pulse sequences. By a simple modification of the pulse sequences, it is possible to reverse the sign of the effective dipolar Hamiltonian and to induce the refocusing of polarization or coherence. The creation of multiple-spin order in the course of polarization evolution or free precession is monitored by a modified echo experiment. Experimental results for a polycrystalline sample of calcium formate are presented. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.472875
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  • 8
    Electronic Resource
    Electronic Resource
    Multiple quantum NMR excitation with a one-quantum hamiltonian
    Amsterdam : Elsevier
    Chemical Physics 114 (1987), S. 103-109 
    Details
    ISSN: 0301-0104
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0301-0104(87)80023-X
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  • 9
    Electronic Resource
    Electronic Resource
    Theory of broadband heteronuclear decoupling in multispin systems
    Amsterdam : Elsevier
    Journal of Magnetic Resonance (1969) 73 (1987), S. 90-98 
    Details
    ISSN: 0022-2364
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0022-2364(87)90227-7
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  • 10
    Electronic Resource
    Electronic Resource
    Broadband heteronuclear decoupling in the presence of homonuclear dipolar and quadrupolar interactions
    Amsterdam : Elsevier
    Journal of Magnetic Resonance (1969) 73 (1987), S. 99-113 
    Details
    ISSN: 0022-2364
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0022-2364(87)90228-9
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