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  • Articles  (103)
  • Elsevier  (63)
  • American Geophysical Union  (19)
  • Blackwell Publishing Ltd  (11)
  • Oxford University Press  (6)
  • De Gruyter
  • Geological Society of America
  • 2005-2009
  • 1990-1994  (99)
  • 1985-1989
  • 1980-1984
  • 1950-1954  (4)
  • 1990  (99)
  • 1954  (4)
  • Geosciences  (51)
  • Chemistry and Pharmacology  (44)
  • Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition  (12)
  • Political Science  (3)
  • Architecture, Civil Engineering, Surveying  (1)
  • Nature of Science, Research, Systems of Higher Education, Museum Science
  • Technology
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  • Articles  (103)
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Years
  • 2005-2009
  • 1990-1994  (99)
  • 1985-1989
  • 1980-1984
  • 1950-1954  (4)
Year
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  • 1
    Electronic Resource
    Electronic Resource
    DISCUSSION OF “Correlations of Permeability and Grain Size,” by Russell G. Shepherd, September-October 1989 issue, v. 27, no. 5, pp. 633-638 (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 28 (1990), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1990.tb02237.x
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  • 2
    Electronic Resource
    Electronic Resource
    Natural Bioremediation of Organic Contaminants in Ground Water Cliffs-Dow Superfund Site (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 28 (1990), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Ground water in the immediate vicinity of an area previously used for the disposal of charcoal manufacturing wastes has been shown to contain low levels of phenolic and polycyclic compounds. Based on the analysis of samples obtained from monitoring wells, the levels of the organic contaminants are reduced to near or below the detection limit within a distance of 100 meters downgradient of the fill. Examination of the ground-water chemistry indicated that the aquifer is essentially aerobic across the site, except in the immediate vicinity of the fill. At this point, dissolved oxygen is apparently depleted due to the biodegradation of organic contaminants introduced into the ground water, with a concomitant increase in the inorganic carbon concentration. Laboratory microcosm experiments demonstrated that the naturally occurring microorganisms can readily degrade a mixture of the predominant organic contaminants. Half-lives for biodegradation were in the range of 3 to 8 days for phenolic substrates, and 11 to 18 days for naphthalene. Computer model simulations indicated that the attenuation observed in the aquifer cannot be explained in terms of physical processes such as adsorption or dispersion, but is consistent with biological degradation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1990.tb01709.x
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  • 3
    Electronic Resource
    Electronic Resource
    Heat flow maintained in ocean basins of great age: investigations in the north-equatorial West Pacific (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical journal international 102 (1990), S. 0 
    Details
    ISSN: 1365-246X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: Multipenetration heat flow measurements have been made at four sites in deep basins of the west-central Pacific Ocean: the West Mariana Basin, Central Mariana Basin, Nauru Basin and Central Pacific Basin. The final heat flows are, respectively, 46.6 /pm 0.5, 49.4 /pm 0.2, 44.2 /pm 0.9 and 49.5 /pm 1.1 mW m-2. Each site was surveyed by single-channel seismic reflection profiling, and provided a gravity core. The instrument measured thermal conductivity in situ over the entire depth intervals used for determination of the gradients, and the reduction scheme iterated conductivity and heat-capacity changes into the fitting procedure, both of entry frictional decays and of conductivity heat pulse decays. The absolute accuracy of the instrument should approach 2 per cent and the first site would make a good intercalibration standard for heat flow measurement. The heat flow variation between the sites is real, and there is also a significant variation in the isostatically reduced depths of the sites. There is no age progression of either depth or heat flow, and, when five other good multidata points are included, the relationship between depth and heat flow conforms to that expected from simple cooling models only in an average sense for the whole group. The most plausible explanation for the variations is that heat flow and thermal elevation are dependent on different levels of deep lithosphere reheating at different times between 70 and 120 Myr ago. It is suggested that additional topographic variation is caused by the different accumulations of sediment and lava flows at each site, and to errors in the isostatically reduced depths due to incomplete knowledge of the stratigraphy down to the crust-mantle interface. These explanations of the topographic variation could be tested by seismic refraction measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-246X.1990.tb04586.x
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  • 4
    Electronic Resource
    Electronic Resource
    Evidence of a laterally variable lower mantle structure from P- and S-waves (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical journal international 102 (1990), S. 0 
    Details
    ISSN: 1365-246X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: Examples of Gräfenberg-array data showing anomalous P-waves which typically arrive 3–5 s after the direct P-wave and which have a slowness 0.7–0,8 s deg-1 smaller than direct P are presented. This additional phase is most frequently observed for events located in the NE portion of the southern Kurile Island subduction zone 73°-80° from Gräfenberg, but systematically disappears for events in the SW portion of this zone.Because of the magnitude of the slowness difference, these observations cannot be attributed to a complex source rupture process nor to multipathing through the descending slab. Likewise, they may not be accounted for by near-receiver structure because these phases are not seen for all Kurile events. If present they appear at all stations of the array but they follow direct P too closely to be a multiple from the Mono. Therefore, we conclude they are very likely caused by lower mantle velocity structure.The most likely explanation is the presence of a P velocity jump of about 3 per cent approximately 290km above the core-mantle boundary, since such a reflector in the lowermost mantle not only gives a good fit of traveltimes and slowness but is also able to model the waveform and the amplitudes of this additional P phase. the distribution of bounce points on this reflector for the Kurile events indicates a lateral extension of this velocity anomaly under northern Siberia of about 150 km by at least 200 km. the best fitting S-wave model has a reflector in the same depth, but the velocity contrast seems to be only about 2 per cent suggesting a different behaviour of the P and S velocity in D″.Few events from other regions in this distance range are suitable for a definitive analysis of this kind. From among this group some observations indicate a lower mantle anomaly under the Lomonosow Ridge and under northern Greenland; but since the lower mantle under western Siberia, northern Novaya Zemlya, the Azores Islands region and the USSR-Afghanistan border region does not produce an additional phase in the Gräfenberg recordings it is very unlikely that such a velocity anomaly in the lowermost mantle is a global feature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-246X.1990.tb00544.x
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  • 5
    Electronic Resource
    Electronic Resource
    Rapid Extraction of Lycopene and β-Carotene from Reconstituted Tomato Paste and Pink Grapefruit Homogenates (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Samples were extracted in Erlenmeyer flasks with hexane-ethanol-acetone (50:25:25). After extraction, 15 mL of water were added to separate the solution into polar and nonpolar layers. Lycopene was concentrated in the upper nonpolar phase while other components and polar pigments were contained in the lower polar phase. The lycopene phase was analyzed using isocratic HPLC with a C-18 column and methanol-THF-water (67:27:6) mobile phase. Lycopene and (β-caro-tene eluted as chromatographically pure peaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03958.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 effects of various chloride salts (NaCl, MgCl2, KCl or 65% NaCl + 35% KCl) in combination with mechanically separated beef (MSB at 0, 10 or 20%) on the quality of restructured steaks formulated from bullock chucks were determined. As level of MSB increased, objectionable connective tissue, flavor desirability and overall palatability decreased and off-flavors increased. The development of oxidative rancidity during frozen storage was not affected by MSB level and MSB had little effect on textural traits. NaCl and NaCl + KCl treated steaks received superior flavor and overall palatability ratings over steaks containing MgCl2 or KCl. Oxidative rancidity developed faster in steaks containing NaCl than the other salt types. Partial replacement (35%) of NaCl with KCl resulted in restructured steaks with sensory properties equal to and storage life superior to steaks with NaCl alone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06758.x
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  • 7
    Electronic Resource
    Electronic Resource
    Diacetyl Measurement in Orange Juice Using Differential Pulse Polarography (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Reconstituted single strength orange juice was distilled to recover diacetyl. 0.5 mL of 1N LiOH was added to 4.5 mL of distillate. Using a static mercury drop electrode, a current vs potential scan was performed between −0.7 and −1.10 vs an Ag/AgCl reference electrode. The reduction potential for diacetyl was −0.83 V. Peak heights were proportional to concentration throughout the test range (8.3 ppb to 1 ppm). Diacetyl recoveries were approximately 85%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01623.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03914.x
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  • 9
    Electronic Resource
    Electronic Resource
    Single-Link Cluster Analysis As A Method to Evaluate Spatial and Temporal Properties of Earthquake Catalogues (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical journal international 100 (1990), S. 0 
    Details
    ISSN: 1365-246X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: Single-link cluster analysis is a straightforward method to quantitatively measure the degree of clustering or isolation of groups of elements in a set, such as a catalogue of earthquakes. to apply single-link cluster analysis to a set of N earthquakes, individual earthquakes are first linked to their nearest neighbours to form event sub-groups. the process is then repeated and each sub-group linked to its nearest neighbour, recursively, until N-1 links are found to join all the earthquakes. This paper shows how knowledge of these links can be used to divide a group of earthquakes into any number of spatial clusters. With various modifications this analysis can identify earthquake nests, isolated events, aftershock sequences, and zones of seismic quiescence. to illustrate this method we apply it to; (i) a global data set of 2178 earthquakes having mb of 5.8 or greater reported by the International Seismological Centre (ISC) between 1964 and February 1986, and (ii) sets of earthquakes having mb of 4.9 and greater as reported by the ISC, occurring in Central America and in the Aleutians. to facilitate comparison with real data, this study also investigates the distribution of link lengths for synthetic events placed randomly on 1-D (circular line), 2-D (circular area) and 3-D (spherical volume) geometries. If we remove links between nuclear explosions from the ISC data, the resulting link distribution is quite similar to that for synthetic events placed along a 1-D fault. For the shortest links, the similarity improves markedly if the synthetic fault has a finite width, or if relative location errors cause events to be located away from the fault trace, with a standard deviation of about 15 km.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-246X.1990.tb04564.x
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  • 10
    Electronic Resource
    Electronic Resource
    Processing and Sensory Evaluation of Scrambled Eggs Containing Defatted Yolk Solids (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Egg yolk solids defatted with hexane were incorporated into frozen and spray-dried scrambled egg products. Part of the egg oil removed was replaced with nonfat oil replacers. Both products were evaluated by sensory panels. The frozen product was compared with frozen whole egg and a nonyolk, commercial frozen product. The spray-dried product was compared with a nonyolk, commercial dried product. In the frozen products, the whole egg was preferred over both the defatted frozen product and nonyolk, commercial frozen product, with the defatted and nonyolk products being equally acceptable. In the dried products, the spray-dried scrambled eggs were preferred over the nonyolk, commercial dried product. The products formulated from defatted yolk solids contained 84% less lipid and 79% less cholesterol than products made from fresh whole eggs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06824.x
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