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  • Articles  (3,051)
  • Articles: DFG German National Licenses  (3,051)
  • Blackwell Publishing Ltd  (3,051)
  • American Association for the Advancement of Science (AAAS)
  • American Ceramics Society
  • Institute of Physics
  • Process Engineering, Biotechnology, Nutrition Technology  (2,207)
  • Energy, Environment Protection, Nuclear Power Engineering  (844)
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  • Articles  (3,051)
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  • 1
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: A spill of JP-4 jet fuel at the U.S. Coast Guard Air Station in Traverse City, Michigan, contaminated a water-table aquifer. An infiltration gallery (30 ft × 30 ft) was installed above a section of the aquifer containing 700 gal JP-4. Purge wells recirculated three million gallons of ground water per week through the infiltration gallery at a rate designed to raise the water table above the contaminated interval. Ground water containing ambient concentrations of oxygen and nitrate was first recirculated for 40 days. Concentrations of benzene in monitoring wells beneath the infiltration gallery were reduced from 760 to 〈1μ/1. Concentrations of toluene, ethylbenzene, m,p-xylene, and o-xylene were reduced from 4500 to 17, 840 to 44, 2600 to 490, and 1400 to 260 μ/1, respectively. Average core concentrations of benzene, toluene, ethylbenzene, m,p-xylene, and o-xylene were reduced from 0.84 to 0.032, 33 to 0.13, 18 to 0.36, 58 to 7.4, and 26 to 3.2 mg/kg, respectively. Ground water amended with nitrate (10 mg/1 nitrate-nitrogen) and nutrients was then recirculated for 76 days. Final core concentrations of benzene, toluene, ethylbenzene, m,p-xylene, and o-xylene were 0.017,0.036,0.019,0.059, and 0.27 mg/kg, respectively. Final aqueous concentrations were 〈1 μ/1 for benzene and toluene, 6 μ/1 for ethylbenzene, and 20 to 40 μ/1 for the xylene isomers, in good agreement with predicted values based on residual fuel content and partitioning theory. Although alkylbenzene concentrations have been substantially reduced, the test plot is still contaminated with the weatheredfuel. Based on stoichiometry, approximately 10 times more nitrate was consumed than could be accounted for by BTX degradation alone, indicating that other compounds were also degraded under denitrifying conditions.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
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  • 3
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: The ability to predict the transport of dissolved gases in the presence of small amounts of trapped gas in an otherwise water-saturated porous medium is needed for a variety of applications. However, an existing model based on equilibrium partitioning of dissolved gas between aqueous and trapped gas phases does not accurately predict the shape of experimentally observed breakthrough and elution curves in column experiments. The objective of this study was to develop and test a kinetic model for dissolved gas transport that combines the advection-dispersion equation with diffusion controlled mass transfer of dissolved gas between the aqueous and trapped gas phases. The model assumes one-dimensional, steady-state ground-water flow, a single dissolved gas component, and a stationary trapped gas phase with constant volume. The model contains three independent parameters: the Peclet number, P, retardation factor, R, and dimensionless mass transfer parameter, ω. The model accurately described the shape of breakthrough and elution curves for dissolved oxygen in column experiments performed with a poorly graded sand and varying amount and composition of trapped gas. Estimated values of P for the bromide tracer increased from 5.92 to 174, corresponding to a decrease in dispersivity from 5.02 to 0.17 cm, as the trapped gas volume increased from 0 to 30% of the pore space. It is speculated that this effect is due to a narrower pore size distribution (and hence more uniform pore scale velocity distribution) caused by trapped gas bubbles selectively occupying the largest pores. Estimated values of R increased from 1 to 13.6 as the trapped gas volume increased and confirmed earlier observations that even small amounts of trapped gas can significantly reduce rates of dissolved oxygen transport. Estimated values of ω ranged from 0.3 to 12.1. Although it was not possible to independently measure mass transfer coefficients or interfacial areas, values computed from flow rates and estimated w values are consistent with values computed by assuming (1) that interfacial area is proportional to trapped gas volume, (2) that trapped gas bubbles are spheres with diameters the same size as soil particles, and (3) that mass transfer is limited by diffusion of dissolved oxygen through water films surrounding trapped gas bubbles.
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Risk analysis 16 (1996), S. 0 
    ISSN: 1539-6924
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Notes: The Oregon Department of Environmental Quality has developed a Cross-Media Comparative Risk Assessment model to address certain regulatory concerns. The model generates a Human and Ecological Risk Index for a facility releasing toxins into the environment. The risk indices are based on chemical fate and transport predictions, toxicity, population density, and ecological sensitive areas. The model can be used to rank facilities for inspection or as a tool to assess the progress of pollution prevention programs. Regulatory permitting departments can use the model to address the cross-media transfer of pollutants from one environmental compartment to another. The versatility of the model allows adaptation to each specific users needs.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Clostridium botulinum may pose a hazard in extended shelf-life refrigerated foods. Nonproteolytic strains ofC. botulinum, which can grow at refrigeration temperatures, may be given sufficient time to grow if the shelf-life is extensive. Proteolytic strains may grow in these products if temperature abuse occurs. Mild heat treatments and vacuum or modified atmosphere packaging may select for C. botulinum and allow toxicity to occur in organoleptically acceptable products. Multiple barriers and multifactorial experiments to generate predictive models are advocated to ensure safety of extended shelf-life refrigerated foods.
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  • 6
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen-barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off-odors and off-flavors were limiting factors in determining shelf-life.
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  • 7
    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 effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeSO4 or hemoglobin to obtain ratios of iron from meat to iron from FeSO4 or hemoglobin of 100:0, 75:25, 50:50, 25:75, and 0:100. One-half of each mixture (except meat:FeSO4 mixture 0:100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailability of total dietary iron.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: An anion exchange method was employed to determine phytate content of industrial crude and degummed soybean oil and soybean oil purchased at retail. The phytate content of crude oil ranged from 48.9–339.4 ppm and degummed oil ranged from 3.9–50.9 ppm phytate. Degumming removed from 16.1–97.1% of the phytate. Retail oil did not contain detectable amounts of phytate. Peroxide values were measured to test the effect of added phytate on the stability of oil exposed to heat, light and copper. In these tests phytate did not affect oil stability.
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Fresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post-rigor ground and salted meat. Sausage from prerigor ground-post-rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Cooked liver sausage was freeze-fractured and examined using scanning electron microscopy after fixation in either Zenker's solution or osmium tetroxide. The microstructure was characterized as consisting of dispersed protein particles and fibrous networks of protein surrounding variable-sized fat globules. If the fat globules were not thoroughly fixed they were dislodged from the freeze-fractured surfaces leaving vacuoles that could easily be mistaken for air pockets. The study demonstrated that the structure of liver sausage includes both an oil in water emulsion with protein as the emulsifier as well as dense layers of protein or protein-fat colloidal complexes.
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