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Digitale Medien

MECHANISMS OF WATER LOSS OF BOVINE SEMITENDINOSUS MUSCLE DRY COOKED FROM THE FROZEN STATE (1978)

HUNG, C. C. ; DAVIS, E. A. ; GORDON, J. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 43 (1978), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: The mechanisms of water loss and their relation to muscle shortening were investigated by dry cooking in a controlled environment oven. Air was pumped vertically upward in the oven at a rate of 13.7 m3/hr. Cylindrical muscle samples were cooked at 121°C, 149°C and 177°C. The axes of these samples were in vertical, 45° and horizontal directions with respect to the oven. The muscle fibers were parallel to the axes of these samples. It is observed that total weight loss is almost independent of sample orientation, implying that the draining of fluid by gravity (a mechanism which is believed to be closely related to sample orientation) is not an important mechanism of mass transfer. The main mechanism is possibly fiber shrinkage which squeezes fluid out during cooking. Linear relationships between remaining water content and sample length were observed both before and after protein denaturation. The slopes of these two linear relations are different, suggesting that the way fluid is squeezed out is different before and after protein denaturation. Also, these slopes are almost independent of oven temperature in the 121-177°C range, suggesting that the remaining moisture content depends primarily on the shortening during cooking of a sample and only weakly on the oven temperature and initial condition (i.e., frozen or frozen-thawed) of the sample.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15266.x

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2

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Registering hydrologists (1983)

Bradley, Michael D. ; Buras, Nathan ; Davis, Donald R. ; [weitere]

American Geophysical Union

In: Eos, Transactions. 1983; 64(16): 145. Published 1983 Jan 01. doi: 10.1029/eo064i016p00145-01.

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Publikationsdatum: 1983-01-01

Print ISSN: 0096-3941

Digitale ISSN: 2324-9250

Thema: Geologie und Paläontologie

Publiziert von American Geophysical Union

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3

Digitale Medien

Ground-Water Tracers — A Short Review (1980)

Davis, Stanley N. ; Thompson, Glenn M. ; Bentley, Harold W. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Ground water 18 (1980), S. 0

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ISSN: 1745-6584

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Energietechnik , Geologie und Paläontologie

Notizen: Tracers are used widely to determine the direction and velocity of ground-water movement. Failures of tracer tests are most commonly a result of incorrect choice of tracers, insufficient concentrations of tracers, and a lack of an understanding of the hydrogeologic system being tested. Some of the most useful general tracers are bromide chloride, rhodamine WT, and various fluorocarbons. For certain purposes, dyed clubmoss and baker's yeast have proved valuable. Many radionuclides including 3H, 82Br, and 198Au are almost ideal for numerous purposes, but radiation hazards associated with their use together with local, State, and Federal regulations have discouraged widespread field applications in recent years within the United States.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-6584.1980.tb03366.x

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4

Digitale Medien

FLOATATION OF FRESH WATER ON SEA WATER, A HISTORICAL NOTE (1978)

Davis, Stanley N.

Oxford, UK : Blackwell Publishing Ltd

Ground water 16 (1978), S. 0

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ISSN: 1745-6584

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Energietechnik , Geologie und Paläontologie

Notizen: Abstract. W. Badon Ghyben and A. Herzberg are commonly credited with the first scientific description of fresh ground water floating on deeper saline water along coastal areas of the world. As C. W. Carlston has pointed out, J. DuCommun should receive the credit for the first quantitative statement of the “Ghyben-Herzberg principle,” DuCommun's work having antedated publications by both Badon Ghyben and Herzberg by more than 60 years. Moreover, two well-known scholars, Pliny the Elder and Charles Darwin also wrote on the topic long before Badon Ghyben and Herzberg.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-6584.1978.tb03260.x

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Digitale Medien

REPLY TO the preceding Discussion by Gordon V. Evans of “Ground-Water Tracers - A Short Review” (1980)

Davis, Stanley N.

Oxford, UK : Blackwell Publishing Ltd

Ground water 18 (1980), S. 0

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ISSN: 1745-6584

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Energietechnik , Geologie und Paläontologie

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-6584.1980.tb03659.x

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Digitale Medien

REPLY TO the preceding Discussion by I. V. Zelenin of “Prospect Risk Analysis Applied to Ground-Water Reservoir Evaluation” (1983)

Davis, George H.

Oxford, UK : Blackwell Publishing Ltd

Ground water 21 (1983), S. 0

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ISSN: 1745-6584

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Energietechnik , Geologie und Paläontologie

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-6584.1983.tb00757.x

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7

Digitale Medien

Storage Rots of Chicory Roots caused by Phoma and Botrytis. (1978)

Dennis, C. ; Davis, R. P.

Oxford, UK : Blackwell Publishing Ltd

Plant pathology 27 (1978), S. 0

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ISSN: 1365-3059

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-3059.1978.tb01075.x

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8

Digitale Medien

Tolerance of Botrytis cinerea to iprodione and vinclozolin (1979)

DENNIS, C. ; DAVIS, R. P.

Oxford, UK : Blackwell Publishing Ltd

Plant pathology 28 (1979), S. 0

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ISSN: 1365-3059

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Notizen: Isolates of Botrytis cinerea Pers. ex Pers. from slow-developing lesions on strawberries from plants treated with iprodione or vinclozolin fungicides were found to grow on potato dextrose agar (PDA) containing 10 000 p.p.m. iprodione or 1000 p.p.m. vinclozolin. At smaller concentrations, the presence of these fungicides sometimes stimulated growth of these tolerant isolates. When isolates of B. cinerea sensitive to iprodione and vinclozolin were placed on PDA containing between 1 and 5 p.p.m. of one of these fungicides, a few of the cultures showed mycelial growth after extended incubation for seven days. These cultures were also able to grow when subcultured on fresh PDA containing 5 p.p.m. of iprodione or vinclozolin.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-3059.1979.tb02627.x

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9

Digitale Medien

Nutrient Retention of Portioned Menu Items after Infrared and Convective Heat Processing (1983)

UNKLESBAY, N. ; DAVIS, M. E. ; KRAUSE, G.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 48 (1983), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Portion-controlled menu items were heat processed in infrared and convection ovens to compare the effects of the heating methods upon nutrient retention. Product yields for hamburger and potatoes were significantly greater (P 〈 0.05) after convective heating; for tomatoes, after infrared heating. Nutrients analyzed foi selected menu items included: thiamin, riboflavin, vitamin C, β-carotene, seven fatty acids, 18 amino acids, ammonia, phosphorus, iron and sodium. Several significant differences between the heat processed samples were revealed. The riboflavin and vitamin A contents in hamburger and tomatoes, respectively, were significantly greater after infrared heating. The total amino acid contents were significantly greater after infrared heating for the hamburger patties and cod fillets.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14919.x

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10

Digitale Medien

Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing (1983)

UNKLESBAY, N. ; DAVIS, M. E. ; KRAUSE, G.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 48 (1983), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Roasts were heat processed by infrared and convection to compare the effects of these alternate heating methods upon nutrient retention. In addition to proximate analyses, nutrients analyzed included: thiamin, riboflavin, seven fatty acids, 18 amino acids, ammonia, sodium, phosphorus and iron. Convective heating of turkey breast and corned beef produced a higher product yield. Few significant differences between heat processed samples were revealed. After convection heating of corned beef, riboflavin was significantly higher (P 〈 0.05) than after infrared heating. Similarly, arachidonic acid (C20:4) was higher in turkey breasts. After infrared heating of pork, aspartic acid, threonine, serine were lower than after convective heating; ammonia was higher.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14918.x

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