ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Blackwell Publishing Ltd  (3)
  • 2005-2009
  • 1985-1989  (2)
  • 1975-1979  (1)
  • 1940-1944
  • 1
    Electronic Resource
    Electronic Resource
    Hysteresis of Contraction-Extension Cycle of Glycerinated Vorticella (1979)
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 26 (1979), S. 0 
    Details
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: SYNOPSIS. The helical coiling state of a glycerinated stalk in the family Vorticellidae had been regarded, without any evidence, as a reversible and completely equilibrated mechano-chemical system regulated by the external free Ca2+ concentration. Our present detailed observations of many individual stalks of glycerinated Vorticella convallaria revealed that the contraction-extension cycle of the helical stalks caused by increasing and decreasing free Ca2+ concentrations in the medium represents a kind of hysteresis. This phenomenon was observed in extensively glycerinated Vorticella in a medium of very low or physiological ionic strength, as well as in briefly glycerinated ciliates. With regard to the configurational change in various parts of a glycerinated stalk during the contraction-extension cycle, it was found that the initial bending of the stalk caused by increasing free Ca2+ concentration begins to take place near the zooid (head) while the initial reextension of the stalk with decreasing free Ca2+ concentration begins to take place near the zooid (head) while the initial reextension of the stalk with decreasing free Ca2+ concentration takes place simultaneously throughout the entire stalk. The Ca2+ threshold for complete reextension of the part of the stalk near the rootlet was found to be much higher than that near the zooid.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1550-7408.1979.tb04647.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Autoxidation of Bluefin Tuna Myoglobin Associated with Freezing and Thawing (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Bluefin tuna oxymyoglobin (oxyMb) solutions were frozen either quickly at −80°C or slowly at −2O°C, thawed, and the metmyoglobin (metMb) to total myoglobin (Mb) ratio (metMb%) determined. When quick freezing was applied, autoxidation was clearly pH-dependent, with a minimum (metMb%, 15–40) at around pH 5.9–6.3. When slowly frozen and thawed, on the other hand, tuna Mb generally showed an extremely high metMb%. Freezing and thawing partially insolubilized tuna Mb, depending upon pH. The Mb showed the minimum ratio of insolubilization at pH 6–6.3 again. Insolubilization of tuna Mb was markedly accelerated by NaCl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06681.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Heat-Induced Tendering of Turban Shell (Batillus cornutus) Muscle (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 foot, opercular and visceral muscles were excised from the turban shell Batillus cornutus, and their heat-induced changes in toughness and ultrastructure were compared. When heated up to 30°C, the toughness of foot muscle decreased in the upper and middle regions, but increased in the lower region. The toughness of these three regions decreased at temperatures between 50-70°C, where collagen might be denatured. Some changes in toughness were also observed in the opercular muscle by heating up to 30°C, whereas the toughness of visceral muscle remained unchanged over a wide range of temperature. Transmission electron microscopy showed that the intrinsic structure of collagen fibrils in each muscle was lost at 60°C, with partial swelling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb12994.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...