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  • 1
    Electronic Resource
    Electronic Resource
    High-temperature ‘clockwise’P-T paths and melting in the development of regional migmatites: an example from southern Brittany, France (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of metamorphic geology 8 (1990), S. 0 
    Details
    ISSN: 1525-1314
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: The Southern Brittany Migmatite Belt (SBMB), which evolved through the metamorphic peak between c. 400 Ma and c.. 370 Ma ago, consists of a heterogeneous suite of high-grade gneisses and anatectic migmatites, both metatexites and diatexites. Rare garnet-cordierite gneiss layers record evidence of an early prograde P-T path. In these rocks, growth-zoned garnet cores and a sequence of included mineral assemblages in garnet, from core to rim, of Qtz + Ilm + Ky, Pl + Ky + St + Rt + Bt and Pl + Sil + St + Rt + Bt constrain a prograde evolution during which the reactions Ilm + Ky + Qtz→ Aim + Rt, Ms + Chl→ St + Bt + Qtz + V and St + Qtz→ Grt + Sil + V were crossed. Parts of this prograde evolution are preserved as inclusion assemblages in garnet in all other rock types. In all rock types, garnet has reverse zoned rims, and garnet replacement by cordierite and/or biotite and plagioclase suggests the following reactions have occurred: Grt + Sil + Qtz→ Crd → Hc ± Ilm, Bt + Sil + Qtz → Crd ± Hc → Ilm → Kfs + V and (Na + Ca + K + Ti) + Grt → Bt + Pl + Qtz. Microstructural analysis of reaction textures in conjunction with a petrogenetic grid has enabled the construction of a tightly constrained ‘clockwise’P–T path for the SBMB. The high-temperature part of the path has a steep dT/dP slope characteristic of near isothermal decompression. It is proposed that the P-T path followed by the SBMB is the result of the inversion, by overthrusting, of a back-arc basin and that such a tectonic setting may be applicable to other high-temperature migmatite terranes. The near isothermal decompression is at least partly driven by the upward (diapiric) movement of the diatexite/anatectic granite core of the SBMB.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1525-1314.1990.tb00486.x
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  • 2
    Electronic Resource
    Electronic Resource
    Progressive metamorphism in a crustal-scale shear zone: an example from the Léon region, north-west Brittany, France (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of metamorphic geology 12 (1994), S. 0 
    Details
    ISSN: 1525-1314
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: This paper describes the progressive metamorphism and deformation of a series of metasediments, Le Conquet Schists and their higher grade equivalents, which occur as tectonically emplaced screens within a sequence of foliated gneisses, the Gneiss de Brest and Gneiss de Lesneven. The sequence exhibits a steep south to north increase in metamorphic grade from garnet-staurolite schist to sillimanite gneiss and sillimanite-K-feldspar migmatite. The relationship of mineral growth to foliation development has been established for individual screens. At least five phases of deformation (D1-D5) are preserved. Analysis of porphyroblast inclusion trails is used to demonstrate sequential mineral growth during the successive development of orthogonal foliations S1-S4. Porphyroblasts continued to grow during the subsequent development of C-S mylonite fabrics and extensional crenulation cleavages which are genetically related to a series of high-strain zones (D5). Mineral assemblages, phase relations and mineral chemistry are consistent with porphyroblast growth being the result of continuous reactions. Microstructure-porphyroblast relations are used to show that although mineral growth proceeded during continuous reactions, these only operated episodically. Phase relations, mineral chemistry and P-T estimates are used to constrain P-T trajectories and these are linked to the deformation histories within individual screens. A comparison between the resulting pressure-temperature-deformation paths is used to demonstrate that the metamorphic peak occurred progressively later and at successively lower pressures with increasing metamorphic grade. It is suggested that the early evolution of the belt is the result of crustal thickening by overthrusting. The subsequent history is one of progressive heating and unroofing of the higher grade rocks in a dextral strike-slip transtensional shear zone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1525-1314.1994.tb00004.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF DRYING CONDITIONS ON CELL VIABILITY AND FUNCTIONAL PROPERTIES OF SINGLE-CELL PROTEIN (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb03396.x
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  • 4
    Electronic Resource
    Electronic Resource
    Chemical requirements of feeding in rainbow trout, Oncorhynchus mykiss (Walbaum); palatability studies on amino acids, amides, amines, alcohols, aldehydes, saccharides, and other compounds (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 37 (1990), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Past studies on palatability perception and the chemical requirements of feeding in rainbow trout have focused on the amino acids. The stimulatory effectiveness of other classes of compounds remains largely unknown. In the present study representative members from several chemical classes were tested for their palatability to rainbow trout. Three heretofore untested amino acids (L-norvaline, L-norleucine and c-aminocaproic acid), three amides (acetamide, valeramide and caproic amide), two alcohols (hexanol and octanol) and four sugars (o-ribose, o-glucose, D-fructose and sucrose) were all mildly to highly palatable substances at their highest concentration tested. All other compounds tested within these classes did not evoke a positive behavioural response, demonstrating that rainbow trout are selective in thosecompounds deemed as palatable. Moreover, all of the aldehydes, trimethylamine, pyrrolidine and all of the amines except the alcoholic derivative, ethanolamine, were without effect. A provisional scheme for relating chemical structure versus the perception of palatability in rainbow trout is presented.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1990.tb05872.x
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  • 5
    Electronic Resource
    Electronic Resource
    Behavioural responses of fishes to chemical cues: results from a new bioassay (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 27 (1985), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A new behavioural bioassay for determining the locomotor response by fish to chemical cues is described. The assay combines a behavioural trough, capable of delivering up to 10 discrete plumes of treated water, together with a digital method for quantifying the movements of single fish. Sample responses of two whitefish, Coregonus clupeaformis, one to an attractant (a food extract) and one to a repellant (quinine monohydrochloride), are provided. Their locomotor responses are analyzed in terms of such parameters as total distance travelled, average velocity, number of turns, average excursion distance, and the number of times specific boundaries are crossed. The assay's sensitivity is demonstrated through concentration-response curves by Arctic char, Salvelinus alpinus, to the bile acid, taurocholic acid, and the amino acids, L-serine and L-alanine. Behavioural response threshold concentrations for these three substances were estimated to be 10−15, 10−n, and 10−9 m, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1985.tb03197.x
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  • 6
    Electronic Resource
    Electronic Resource
    The palatability of amino acids and related compounds to rainbow trout, Salmo gairdneri Richardson (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 34 (1989), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Using a behavioural assay, the palatability of urea, taurine, betaine and the 20 common amino acids (L-isomers) to rainbow trout was determined. The trout responded positively only to aqueous solutions of leucine, isoleucine, proline, phenylalanine, tryptophan, methionine, glutamate, arginine, taurine and urea. Proline, the most effective compound, was active at 10 -4 m but not 10-5m. Palatibility was not directly related to test solution pH; concentration and molecular structure apparently played a greater role. There is good, though not perfect, agreement between the behavioural results obtained here and published electrophysiological data on the palatal sensitivity of rainbow trout to these substances.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1989.tb02964.x
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  • 7
    Electronic Resource
    Electronic Resource
    FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Yeast was spray dried at two temperatures (75°C and 124°C) and incorporated into a dough and bread system to measure functionality. The system dried at the higher temperature exhibited much better functional properties but was still not as good as milk solids. A cell wall-free extract of each of the dried yeasts was tested and showed much poorer characteristics than whole cells. This shows that cell wall removal is not needed for SCP manufacture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02808.x
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