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  • 2000-2004  (1)
  • 1980-1984  (5)
Materialart
Erscheinungszeitraum
Jahr
  • 1
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Several historical food samples were analyzed for nutrient and mineral composition. The samples included a 40-yr old can of sweet corn, relish found aboard the sunken U.S.S. Monitor and seven samples recovered from the sunken steamboat Bertrand. The nutrient content of the canned corn compared favorably with reported values, with the exception of lower amounts of ascorbic acid. Significant levels of riboflavin, niacin, carotene and protein were found in the pickle relish. The samples recovered from the Bertrand contained calcium levels comparable to today's products, but the sodium levels were higher and potassium levels were lower.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 2
    Digitale Medien
    Digitale Medien
    [s.l.] : Nature Publishing Group
    Nature 296 (1982), S. 843-844 
    ISSN: 1476-4687
    Quelle: Nature Archives 1869 - 2009
    Thema: Biologie , Chemie und Pharmazie , Medizin , Allgemeine Naturwissenschaft , Physik
    Notizen: [Auszug] This fluid does not deform below a certain yield shear stress Ty; above this yield shear stress it flows like a newtonian fluid (with constant viscosity) and is thus not shear-thinning in the normal sense. However, a power analysis shows that the extra power required to pulsate the flow is greater ...
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 3
    Digitale Medien
    Digitale Medien
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pectin and neutral detergent fiber (NDF) contents were investigated for commercially processed foods as served: 10 vegetables, 10 fruits, and 8 fruit juices. Fiber content of fruits ranged from 0.7%−4.5% NDF and 0.28%−0.48% pectin; juices ranged from 0.1%−0.22% NDF and 0.2%−0.39% pectin. Fiber in frozen, canned and cooked vegetables ranged from 1%−4.4% NDF and 0.5%−1% pectin. In general, there is no evidence that any of the food preparation methods was superior. There appears to be no great loss of fiber when food is prepared by typical home methods or commercial processing.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 4
    Digitale Medien
    Digitale Medien
    Springer
    The European physical journal 294 (1980), S. 341-350 
    ISSN: 1434-601X
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Physik
    Notizen: Abstract Deformed Nilsson and Woods-Saxon potentials were employed for generating single particle states used henceforth for calculating the inertia tensor (cranking model and monopole pairing) and the collective energy surfaces (Strutinsky method). The deformation was parametrized in terms of quadrupole and hexadecapole degrees of freedom. The classical energy expression obtained from the inertia tensor and energy surfaces was quantized and the resulting stationary Schrödinger equation was solved using the approximate method. The secondI π=0 2 + collective level energies were calculated for the Rare Earth and Actinide nuclei and the results compared with the experimental data. The vibrational level energies agree with the experimental ones much better for spherical nuclei for both single particle potentials; the discrepancies for deformed nuclei overestimate the experimental results by roughly a factor of two. It is argued that coupling of the axially symmetric quadrupole degrees of freedom to non-axial and hexadecapole ones does not affect the conclusions about systematically too low mass parameter values. The alternative explanation of the systematic deviations from the 0 2 + level energies could be a systematically too high stiffness of the energy surfaces obtained with the Strutinsky method.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 5
    Digitale Medien
    Digitale Medien
    Springer
    The European physical journal 20 (2003), S. 15-29 
    ISSN: 1434-601X
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Physik
    Notizen: Abstract. We discuss physics motivations related to hyperdeformed nuclei and more generally large nuclear deformations at high angular momenta. Possible reasons for the experimental difficulties encountered so far are discussed together with suggestions related to the new setting of priorities that combine our present-day knowledge about the behavior of hot nuclei, in particular, the Jacobi transitions, and the hyperdeformed-shell structures.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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  • 6
    ISSN: 1434-601X
    Quelle: Springer Online Journal Archives 1860-2000
    Thema: Physik
    Notizen: Abstract High spin states in the nucleus154Er have been reinvestigated using the123Sb(35Cl, 4n) reaction and a variety of spectroscopic techniques including excitation functions,γ-γ coincidences,γ angular distribution and linear polarization measurements. From the measured energies, relative intensities and transition multipolarities a new level scheme has been deduced up to an excitation energy of ∼12 MeV and spin 36. An interpretation of the experimental results is given in terms of the deformed Woods-Saxon orbitals. Gigantic backbending (superdeformation) effect is studied theoretically within the cranking model.
    Materialart: Digitale Medien
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
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