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  • Blackwell Publishing Ltd  (2,346)
  • 1965-1969  (1,658)
  • 1955-1959  (667)
  • 1925-1929  (21)
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Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    CURRENT STATUS OF HUMAN LEUKOCYTE GROUPS (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 129 (1966), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1966.tb12869.x
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  • 2
    Electronic Resource
    Electronic Resource
    ANTINUCLEAR FACTORS IN RHEUMATOID ARTHRITIS (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 124 (1965), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1965.tb19013.x
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  • 3
    Electronic Resource
    Electronic Resource
    ANIMAL OUTPUT OF RESEEDED GRASSLAND (1955)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 10 (1955), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1955.tb00026.x
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  • 4
    Electronic Resource
    Electronic Resource
    ANIMAL OUTPUT OF RESEEDED GRASSLAND (1955)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 10 (1955), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1955.tb00019.x
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  • 5
    Electronic Resource
    Electronic Resource
    IMPROVED MOVABLE CAGE FOR USE IN GRASSLAND RESEARCH (1955)
    Oxford, UK : Blackwell Publishing Ltd
    Grass and forage science 10 (1955), S. 0 
    Details
    ISSN: 1365-2494
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2494.1955.tb00022.x
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  • 6
    Electronic Resource
    Electronic Resource
    PHOTOANALYSIS OF ELECTRODE FUNCTION (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 167 (1969), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1969.tb34140.x
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  • 7
    Electronic Resource
    Electronic Resource
    SEISMIC REFRACTION AND SCREENING BY THIN HIGH-VELOCITY LAYERS (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical prospecting 14 (1966), S. 0 
    Details
    ISSN: 1365-2478
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences , Physics
    Notes: The screening effect of thin, relatively shallow high-velocity layers often presents considerable problems in seismic exploration. Such layers prevent the greater part of the seismic energy from travelling to greater depths and introduce additional refraction arrivals, confusing the seismogram still further.In order to investigate both the screening and refractive properties of high-velocity layers, scale-model experiments have been made over a wide range of layer-thickness/ wavelength ratios (0.05 〈 d/λ 〈 2) for suitably chosen material contrasts. The results may be summarised as follows.Refraction arrivals from thin layers in the field may be recognised by their relatively rapid amplitude decay. Furthermore, the “echeloning”-effect observed for refraction first arrivals may be due to the presence of a (thin) layered structure. Since the apparent refraction velocity varies with d/λ when d/λ 〈 1, differences between vertical well-log velocities and velocities observed along the surface may be expected, making time/depth conversion using surface velocity data inaccurate.Transmission of elastic energy may be expected, if anywhere, only near the shotpoint, at small geophone offset, and for relatively thin screens (d/λ 〈 0.1). The transmitted signal shape is then independent of the layer thickness. This transmitted energy may be registered either in a reflection set-up with geophones near the shotpoint, or in long-distance refraction work.Three possibilities are offered for overcoming the screening effect of thin high-velocity layers: Use longer-wavelength signalsApply short-spread reflection shootingApply long-distance refraction shootingThe experimental results obtained in scale-model arrangements of such set-ups confirm the potentialities of these methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2478.1966.tb01754.x
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  • 8
    Electronic Resource
    Electronic Resource
    SOME RESULTS OF THE GEO-ELECTRICAL RESISTIVITY METHOD IN GROUND WATER INVESTIGATIONS IN THE NETHERLANDS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical prospecting 15 (1967), S. 0 
    Details
    ISSN: 1365-2478
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences , Physics
    Notes: In the year 1958 the Service for Water Management of the „Rijkswaterstaat” started its program of geo-electrical resistivity prospecting in the western part of the Netherlands. The aim of this program was to obtain data on the salinity distribution of the ground water.The ground water regime in this part of the Netherlands is most intricate. This is due to the geological and geo-hydrological conditions and to the low elevation of the land. Many reclaimed areas are up to several metres below mean sea level.The resistivity data obtained are closely related to the salinity of the ground water. On the basis of bore hole data it was even possible to arrive at calibration curves for the salinity of the ground water in sand deposits. Under special conditions it was also possible to draw conclusions with respect to the presence of less permeable formations as e.g. clay layers.Some remarks are given on the practical performance and the interpretation of the measurements.A review is given of the work done until now. Some results are shown by means of maps of the salinity distribution of the ground water in the western and northern parts of the Netherlands.Two examples are described of the use of the data obtained during the survey in the province of Zuid-Holland.Another two examples are presented of detailed investigations for special purposes in relatively small areas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2478.1967.tb01775.x
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  • 9
    Electronic Resource
    Electronic Resource
    Heat Denaturation of the Ovomucin-Lysozynie Electrostatic Complex-A Source of Damage to the Whipping Properties of Pasteurized Egg White (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– A longer whip time is usually required to obtain a meringue of the same specific gravity from pasteurized egg white as from unpasteurized egg white. We have determined the rate at which this change in whipping properties occurs as a function of heating time and pH. The rate of damage is minimal at neutral pH. The activation energy for whipping property damage at pH 7.5 is 140 kcal. Experiments in which either ovomucin or lysozyme concentration of egg white was increased and decreased showed that the reaction producing damage to the whipping properties is first order with respect to both ovomucin and lysozyme concentration. Since an increase of 0.33 in the ionic strength of egg white produces a ten-fold decrease in the rate of whipping property damage, the reactants are probably present as the ovomucin-lysozyme electrostatic complex. The product appears to be an irreversibly denatured ovomucin-lysozyme aggregate or network. Removal of the product restores the whipping properties of the egg white. The whipping property damage is a decrease in the mechanical stability of the foam. For this reason a longer time is needed to whip pasteurized egg white to a satisfactory meringue. Whipping aids such as triethyl citrate or triethyl phosphate compensate for the damage to the whipping properties, but do not appear to reverse the reaction producing damage to the whipping properties of the egg white.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03666.x
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  • 10
    Electronic Resource
    Electronic Resource
    Trace Components of the Flavor Fraction of Maple Syrup (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: SUMMARY– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph-mass spectrometer tandem procedure. Several previously undetected flavor-related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00897.x
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