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  • 1
    Electronic Resource
    Electronic Resource
    Ferromagnetic resonance calculations in multilayers of iron and its alloys (abstract) (1987)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 61 (1987), S. 4154-4154 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: We have extended previous1 calculations of ferromagnetic resonance (FMR) in magnetic alternating layered structures by including the effects of exchange coupling between layers. Whereas in previous calculations the magnetic layers were separated by a nonmagnetic layer, in this calculation all the layers are magnetic. In particular we consider the problem in which successive iron layers in the layered structure are separated by an iron alloy layer. The magnetic properties of the alloy are purposely chosen so that the ferromagnetic resonance field in the absence of any external fields due to exchange coupling between layers is close to (∼600 Oe) the iron FMR line. We find that the separation in FMR fields corresponding to the two types of layers is strongly affected by exchange coupling A12. For A12=−0.1 ergs/cm2 the separation between the lines is 384 Oe in comparison to 604 Oe for A12=0. However, for A12=0.1 ergs/cm2 both lines are shifted dramatically from the Kittel resonance conditions. This implies that FMR should be a useful technique in measuring exchange effects in multilayers structures. The calculation will be discussed in terms of recent experimental results.2
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.338510
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  • 2
    Electronic Resource
    Electronic Resource
    Spatial resolution of selectively deposited diamond stripes on ion implanted Si(100) (1994)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 64 (1994), S. 73-75 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Diamond stripes were successfully grown on the P+ ion implanted Si(100) substrate without the diamond abrasives pretreatment. The pattern of a transmission line model (TLM) was used to define the shape of the diamond stripes on Si(100). Lateral resolution of diamond stripes depended on the thickness of SiO2 on the patterned Si(100) substrate. The width of each diamond stripe was about the same as that of the corresponding SiO2 open window for the SiO2 layer of 18 000 and 9000 A(ring). A critical SiO2 thickness existed for diamond stripe deposition on the implanted Si(100), below which good spatial resolution of diamond stripes could not be achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.110872
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  • 3
    Electronic Resource
    Electronic Resource
    Preparation and antimalarial activity of some derivatives of 6-bromo-.alpha.-(di-n-heptylaminomethyl)-9-phenanthrenemethanol (1973)
    s.l. : American Chemical Society
    Journal of medicinal chemistry 16 (1973), S. 940-942 
    Details
    ISSN: 1520-4804
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jm00266a017
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Alkaline Protease in Minced Fish on Texture of Heat-Processed Gels (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: Measurements of properties relating to the physical integrity of heat-processed fish gels varied among samples obtained over a 1-yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat-stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration-dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an erzymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04451.x
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  • 5
    Electronic Resource
    Electronic Resource
    Contribution of Retained Organ Tissues to the Alkaline Protease Content of Mechanically Separated Atlantic Croaker (Micropogon undulatus) (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 greater texture breakdown observed in gel-type products prepared from mechanically separated tissue as opposed to manually separated tissue can to some extent be attributed to the significantly higher protease activity measured in mechanically separated tissue. Failure to thoroughly wash eviscerated fish prior to mincing appears to result in the retention of tissue from internal organs as evidenced by a concommitant increase in protease activity in the minced tissue. Alkaline protease activity in croaker kidney and liver is several thousand fold higher than in skeletal muscle. Addition of kidney and liver tissue to deboned tissue from thoroughly washed fish results in increased protease activity and degradation of the fish tissue upon comminuting and cooking at 60°C. Isoelectric focusing provided evidence that the increased alkaline protease activity observed in mechanically separated fish tissue resulted to some degree from retention of kidney tissue in the fish mince. Isolation of Ca++-dependent protease fractions from liver also implicated contamination from this source as an additional contribution to the total protease activity of minced fish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04453.x
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  • 6
    Electronic Resource
    Electronic Resource
    MYOGLOBIN OXIDATION IN GROUND BEEF: MICROORGANISMS AND FOOD ADDITIVES (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: Several additives were examined for their effect on the growth of microorganisms in ground beef. NaCl inhibited growth at 3% and 1.5% by weight, while none of the ofher additives tested, either alone or in combination, affected the growth of microorganisms as determined by total plate counts, or counts for fluorescent pseudomonads, H2S-producing bacteria, micrococci, or lactic acid bacteria. Total bacterial counts and pigment oxidation were not related. Also, inoculation with large numbers of fluorescent pseudomonads or P. putrefaciens had no effect on myoglobin oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01239.x
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  • 7
    Electronic Resource
    Electronic Resource
    Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker (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: Comminuted mixtures of fish muscle (surimi) and salt undergo a sol-gel transformation when subjected to heat processing which is responsible for the textural characteristics of fabricated imitation shellfish meats. Upon “setting” a fish muscle sol at temperatures below those conventionally used for heat processing meat products, a fine translucent gel network is formed which imparts strength and resiliency to the subsequently cooked gel product. Increased firmness and opacity, as well as some loss in cohesiveness, were noted upon processing surimi sols at higher temperatures. The low temperature “setting” property of fish proteins necessitates rapid forming or extrusion of the product prior to the initiation of network formation to insure a firm texture in the final product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12914.x
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  • 8
    Electronic Resource
    Electronic Resource
    Investigation into Potential Sources of Heat-Stable Alkaline Protease in Mechanically Separated Atlantic Croaker (Micropogon undulatus) (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: Alkaline protease in croaker exists not only in the sarcoplasmic fraction of skeletal muscle but also in the skin and internal organs. As characterized by optimal pH, thermal stability, and column chromatography, the alkaline proteases obtained from different fish tissues such as muscle, skin, kidney, and alimentary canal exhibit similar enzymatic properties. An experiment using chloramphenicol to inhibit bacterial growth suggests that the heat-stable alkaline protease present in the minced (mechanically separated) croaker is likely not of bacterial origin. The high specific activity of alkaline protease from kidney, liver, and visceral tissue in comparison to that of skin and muscle suggests that inclusion of residual tissue in even small amounts from the former sources could contribute greatly to the total activity measured in fish mince.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04454.x
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  • 9
    Electronic Resource
    Electronic Resource
    Thermal Denaturation and Aggregation of Actomyosin from Atlantic Croaker (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: The denaturation of croaker actomyosin was studied with respect to the important role of coagulation and gelation phenomena in the manufacture of gel-type meat and fish products. Measurements of turbidity (A600), viscosity, calcium ATPase activity, total sulfhydryl groups and protein coagulation of croaker actomyosin solutions during heating at a constant temperature increase of 1°C/min revealed no loss of enzymic activity nor evidence of protein aggregation prior to reaching a temperature of 37–40°C, at which point the protein coagulated with corresponding loss of ATPase activity and sulfhydryl groups and an increase in turbidity. The degree of protein coagulation was highly dependent on the protein concentration. An observed increase in the apparent viscosity over the 30–35°C temperature range was postulated to result from interaction of protein molecules due to noncovalent forces.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12913.x
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  • 10
    Electronic Resource
    Electronic Resource
    Molecular characterization of the vir regulon of Agrobacterium tumefaciens: Complete nucleotide sequence and gene organization of the 28.63-kbp regulon cloned as a single unit
    Amsterdam : Elsevier
    Plasmid 23 (1990), S. 85-106 
    Details
    ISSN: 0147-619X
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0147-619X(90)90028-B
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