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  • Articles  (6)
  • Articles: DFG German National Licenses  (6)
  • 1965-1969  (6)
  • 1965  (6)
  • Process Engineering, Biotechnology, Nutrition Technology  (6)
  • Education
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  • Articles  (6)
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  • 1965-1969  (6)
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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Industrial and engineering chemistry 4 (1965), S. 188-191 
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: One hundred and fifty wines of different types and regions were scored by 11 experienced judges by two methods (scoring and comparative rating). It was thought that the second method (which included a reference wine) would give more stable and consistent results than the standard method. For some categories of wines the standard method resulted in more stable and consistent responses, but for other categories the reverse is true. For some judges and for some categories of wines the two methods were practically identical. The reactions of the judges to the two methods varied greatly.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was made to see if the exterior structures of the egg (cuticle, shell, and shell membranes) can support the growth of bacteria. Two species of common egg-spoiling bacteria and a pathogenic bacterium were examined. The exterior structures supported extensive growth of all three organisms comparable to that found when the same bacteria were cultured in albumen. When these bacteria were seeded into sterile saline containing intact egg shells, they could he isolated, after some time, from the inside of the shell.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Duck eggs were the most susceptible to bacterial spoilage, and turkey eggs were at least as resistant as chicken eggs and in some experiments appeared significantly more resistant. Under storage for 6 weeks at room temperature, however, the ability to resist bacteria was essentially unchanged in duck eggs and very markedly lowered in chicken eggs. Similarly, duck eggs lost very little quality (Haugh units) upon prolonged storage, and chicken eggs lost interior quality much faster. Bacterial penetration studies of chicken and duck exterior structures with model systems demonstrated that the outer shell membrane was the least resistant, followed by the shell and then the inner shell membrane. No consistent or significant differences in bacterial penetration were found between chicken and duck eggs, although the inner shell membrane of the former was thicker than that of the latter. Egg albumen was implicated as a major barrier to bacterial egg spoilage; conalbumin was an important inhibitor in egg white.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 11 (1965), S. 268-273 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The motion of individual air bubbles in a water stream flowing turbulently in a 4 in. × 4 in. vertical conduit is investigated by photographic means. The bulk water velocity ranges from 40.8 to 267 cm./sec., corresponding to a system Reynolds number range of 48,600 to 386,000. Both tap and demineralized water were used at or near room temperatures. Air bubbles range from 0.038 to 0.70 cm. in equivalent radius and the corresponding bubble Reynolds number based on relative velocity ranges from 58 to 4,500.The results indicated that the bubble relative velocity in a turbulent water stream is similar to the rise velocity of single bubbles through a quiescent liquid. It was found to be practically independent of the system Reynolds number for bubbles having an equivalent radius above 0.3 cm. Large fluctuations in the bubble velocities were noted in all cases. The drag coefficient is, in general, lower for the demineralized water tests than for tap water when the bubble Reynolds number is below 2,000. Above this value, a mergence of the drag coefficients for all tests occur with a peak of approximately 2.0 at a bubble Reynolds number of 3,000, which is lower than the nonflow value of 2.6.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 11 (1965), S. 825-831 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Analytical solutions were obtained for temperature distributions in a single adiabatic fuel cell with heat generation by TΔS, I2R, and polarization. With these results it is possible to characterize heat transfer in a battery with convection in the fuel and air streams, and with conduction of heat in three directions, by means of an average temperature for which an analytical solution was also obtained. Although the temperature can be kept within safe limits in low-power density batteries, the results show that critical dimensions exist beyond which failure by thermal buckling will occur.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
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