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  • 1
    Electronic Resource
    Electronic Resource
    Microbial Flora and Storage Quality of Partially Processed Lettuce (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Storage of partially processed lettuce resulted in an increase in microbial population, pH, and change in package atmosphere composition (increasing CO2 and decreasing O2). Microbial populations varied in size with variations in processing and packaging. Typical initial log10 counts per g were: bacteria 3.4–5.1, yeasts 2.5–3.2; molds were infrequent. Commercial packaging inhibited bacterial growth and retarded browning. Although Gram-negative bacteria were numerically dominant, a large yeast population was also found. Species in the genera Pseudomonas, Erwinia, and Serratia were the most frequently isolated bacteria. Cryptococcus, Pichia, Torulaspora and Trichosporon spp. were the most common yeasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05303.x
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  • 2
    Electronic Resource
    Electronic Resource
    Thermal Inactivation Kinetics of Food-borne Yeasts (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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 thermal inactivation kinetics of three food-borne yeasts from heat-treated products-two Sacc. cerevisiae and one Zygosacc. rouxii-hsve been determined. Thermal treatment and evaluation of results were carried out according to the dynamic heat destruction method. Results for 0.5% (w/w) glucose as heating medium expressed in D55 values were 1.05, 2.67 and 0.16 min, respectively. The respective z values were 4.00, 6.23 and 5.55°C. The apparent activation energy for heat destruction calculated from the Arrhenius plot for the three yeasts were 5.05*105, 3.61*105 and 3.60*105 Jmol-1. Applying Eyring's theory of absolute reaction rates for thermal destruction, values for enthalpy and entropy of activation could be calculated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb07961.x
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  • 3
    Electronic Resource
    Electronic Resource
    Einwirkung des Magnesiums als dritter Legierungsbestandteil auf die Bestimmung von Zink in Aluminium (1958)
    Springer
    Microchimica acta 46 (1958), S. 538-544 
    Details
    ISSN: 1436-5073
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Description / Table of Contents: Summary The presence of magnesium as third alloying component leads to a parallel shifting of the assay curve. This effect can be eliminated in work analyses with the aid of an empirical factor. Its cause resides in the fact that less aluminium volatilizes than usual in the presence of magnesium. This is due to the relatively lower boiling point of the interfering element. This influence of a third component of an alloy is evident also in the case of cadmium, but not in the case of silicon and copper. Résumé La présence de magnesium comme tiers composant d'un l'alliage conduit à une translation de la courbe d'étalonnage. Cet effet peut être éliminé dans l'analyse industrielle par l'emploi d'un facteur empirique. Son origine réside dans le fait qu'en présence de magnésium, la quantité d'aluminium qui distille est moindre. C'est le point d'ébullition relativement bas de l'élément perturbateur qui en est la cause. Cette influence d'un tiers composant d'un alliage est également perceptible dans le cas du Cadmium. Elle ne l'est cependant pas dans le cas du silicium et du cuivre.
    Notes: Zusammenfassung Die Anwesenheit von Magnesium als dritter Legierungsbestandteil führt zu einer Parallelverschiebung der Auswertungskurve. Dieser Effekt kann in der Betriebsanalyse mit Hilfe eines empirischen Faktors eliminiert werden. Seine Ursache liegt darin, daß bei Gegenwart von Magnesium weniger Aluminium verdampft als sonst. Dies wird durch den relativ niedrigen Siedepunkt des Störelementes verursacht. Dieser Einfluß eines dritten Legierungsbestandteiles ist auch im Falle des Cadmiums wahrnehmbar, im Falle des Siliciums und Kupfers jedoch nicht.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01247229
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  • 4
    Electronic Resource
    Electronic Resource
    Thermal inactivation kinetics of sugar-tolerant yeasts (1983)
    Springer
    Applied microbiology and biotechnology 17 (1983), S. 191-196 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The thermal inactivation kinetics of two sugar-tolerant yeast strains — Zygosaccharomyces rouxii CBS 732 and Zygosaccharomyces rouxii T 15-and the non-tolerant strain Saccharomyces cerevisiae CBS 1171 has been determined in different sucrose concentrations up to 1.96 mol · l−1. The influence of water activity (aw) in terms of different sucrose concentrations in the heating menstrua was studied and the thermal inactivation reactions were characterized by apparent activation energies (E). A linear relationship between the logarithm of activation energy and the sucrose concentration in the heating menstruum was established. Increasing sucrose concentration in the heating medium was followed by an increase in heat resistance of the test microorganisms. In spite of differences, the activation energies were of the same order, suggesting that similar, highly organized functioning biopolymers must be responsible for the death of heat treated vegetative yeast cells.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00505888
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  • 5
    Electronic Resource
    Electronic Resource
    Quest for wine yeasts—An old story revisited (1996)
    Springer
    Journal of industrial microbiology and biotechnology 17 (1996), S. 303-313 
    Details
    ISSN: 1476-5535
    Keywords: grape(s) ; wine yeast(s) ; Saccharomyces cerevisiae ; genetic analysis ; electrophoretic karyotyping ; segregation of chromosomal length polymorphism
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Numerous studies have described the yeast biota of grapes, and grape must in order to understand better the succession of yeasts during fermentation of wine. The origin of the wine yeasts has been rather controversial. By using more elaborate isolation methods, classical genetic analysis and electrophoretic karyotyping of monosporic clones, with this study, credible proof now exists that the vineyard is the primary source for the wine yeasts and that strains found on the grapes can be followed through the fermentation process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01574705
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  • 6
    Electronic Resource
    Electronic Resource
    Pichia humboldtii sp. nov., the perfect state of Candida ingens (1976)
    Springer
    Antonie van Leeuwenhoek 42 (1976), S. 343-348 
    Details
    ISSN: 1572-9699
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The perfect state of Candida ingens was found after treatment with N-methyl-N′-nitro-N-nitrosoguanidine, a mutagenic agent. The species fits into the genus Pichia. A description of Pichia humboldtii is given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00394133
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  • 7
    Electronic Resource
    Electronic Resource
    Poissonian stationary distribution: A degenerate case of stochastic kinetics (1980)
    Springer
    Reaction kinetics and catalysis letters 13 (1980), S. 167-171 
    Details
    ISSN: 1588-2837
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Description / Table of Contents: Abstract На практике не существуют химические реакции с независимыми скоростями, имеющими пуассоновское стационарное (равновесное) распределение. Однако существует совокупность реакций, скорости которых имеют пуассоновское распределение и являются взаимно зависимыми. Для этого случая дается также явная форма взаимной зависимости скоростей реакций.
    Notes: Abstract There is practically no chemical reaction with independent reaction rates having Poissonian stationary (equilibrium) distribution. There exists, hovewer, a manifold of reactions with dependent reaction rates and with Poissonian stationary distribution. In this case the explicit form of the interdependence between the reaction rates is also given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02074190
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  • 8
    Electronic Resource
    Electronic Resource
    Die Löslichkeit von LaCl3 in Salzsäure. Vergleichende Untersuchung von gesättigten Metallchlorid-HCl—H2O-SystemenProfessor Hans-Heinz Emons zum 60. Geburtstage am 1. Juni 1990 gewidmet (1990)
    Weinheim : Wiley-Blackwell
    Zeitschrift für anorganische Chemie 583 (1990), S. 177-185 
    Details
    ISSN: 0044-2313
    Keywords: Chemistry ; Inorganic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Description / Table of Contents: On the Solubility of LaCl3 in Hydrochlorid Acid. Comparative Study of the Saturated Metal Chloride —HCl—H2O SystemsThe results of solubility investigations in the LaCl3—HCl—H2O system at 15, 25 and 35°C were presented. On the basis of the experimental data, of references and of a model of the authors conclusions were drawn on the structure of the saturated and almost saturated solutions.
    Notes: Das System LaCl3—HCl—H2O wird bei 15, 25 und 35°C untersucht. Unter Berücksichtigung von Literaturhinweisen werden nach einem Modell der Verfasser Folgerungen auf die Struktur der gesättigten und fast gesättigten Lösungen, auf ihre Konzentrationsabhängigkeit und auf ihren Zusammenhang mit dem Verlauf der Sättigungskurve gezogen.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/zaac.19905830122
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  • 9
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    Initiation of Coronal Mass Ejections by Sunspot Rotation (2013)
    Springer
    Details
    Publication Date: 2013-04-04
    Print ISSN: 0038-0938
    Electronic ISSN: 1573-093X
    Topics: Physics
    Published by Springer
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  • 10
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    A New Model for Propagating Parts of EIT Waves: A Current Shell in a CME (2007)
    Springer
    Details
    Publication Date: 2007-11-28
    Print ISSN: 0038-0938
    Electronic ISSN: 1573-093X
    Topics: Physics
    Published by Springer
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