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  • 1
    Electronic Resource
    Electronic Resource
    CLINICAL TRIALS AND DIAGNOSTIC METHODS IN SCHISTOSOMIASIS (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 160 (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.tb15877.x
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  • 2
    Electronic Resource
    Electronic Resource
    SCHULER'S PRINCIPLE AND INERTIAL NAVIGATION (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 147 (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.tb41270.x
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  • 3
    Electronic Resource
    Electronic Resource
    STUDIES ON THE EFFECTS OF FEEDING FREQUENCY AND DIETARY COMPOSITION ON FAT DEPOSITION (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 131 (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.tb34816.x
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  • 4
    Electronic Resource
    Electronic Resource
    A COMPARATIVE STUDY OF GLAUCONITE AND THE ASSOCIATED CLAY FRACTION IN MODERN MARINE SEDIMENTS (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Sedimentology 9 (1967), S. 0 
    Details
    ISSN: 1365-3091
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences
    Notes: The crystallinity and mineralogy of both the glauconite and the clay fraction of samples from six contemporary marine environments were investigated by X-ray diffraction. In those areas where glauconite is now forming, the mineralogy and the degree of crystallinity of both the glauconite pellets and the associated clay fraction are similar. In contrast, detrital and relic glauconites are observed to have mineralogies that are different from their clay fractions. No consistent relationship was observed between degree of crystallinity and color of the pellets. Further, only two classes of glauconite as defined by BURST (1958) were common: expandable, interlayered clays and two or more clay minerals in a mixed assemblage.Based on the clay fraction-glauconite similarities and other supporting evidence, glauconite on the Scotia Ridge is concluded to be authigenic. Glauconite from Santa Monica Bay, California and from the continental shelf off Morocco appear to be detrital. Glauconite pellets in the shelf sediments off Guinea and the southeastern Atlantic Shelf of the United States are both detrital and authigenic. The poor crystallinity exhibited by the Chatham Rise glauconite is in contrast to the well-crystallized associated clay fraction and indicates that they are not genetically related. However, the origin of this glauconite remains in doubt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3091.1967.tb02038.x
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  • 5
    Electronic Resource
    Electronic Resource
    THE MOVEMENT OF PARAQUAT IN PLANTS (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Weed research 6 (1966), S. 0 
    Details
    ISSN: 1365-3180
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary. A qualitative study of the movement of the herbicide paraquat from droplets applied to leaves of tomato plants, using 14C-methyl-labelled and 14C-ring-labelled paraquat dichloride and di(methylsulphate), has shown that it moves in the xylem with the transpiration stream. The chemical is as well transported from young leaves as from mature ones, and will move through a steam-ringed petiole. The enhancement of the amount of paraquat transported from the treated leaves which occurs when treated plants are kept in darkness for a period following treatment and then exposed to light, is probably due to the greater movement into the xylem through undamaged tissue which can occur in the dark. Once the chemical has been absorbed into treated leaves, light-induced damage is required for significant movement through the rest of the plant to take place, but the damage then inhibits further entry of paraquat into the xylem. The movement of paraquat in broad bean and maize is essentially similar, though the enhancement of movement by a period of darkness after application is much less marked.La migration du paraquat dans les plantes
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3180.1966.tb00891.x
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  • 6
    Electronic Resource
    Electronic Resource
    HISTAMINE-RELEASING ACTIVITY OF RHEUMATOID AND NONRHEUMATOID SERUM AND SYNOVIAL FLUID (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 168 (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.tb43102.x
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  • 7
    Electronic Resource
    Electronic Resource
    Vapor Analysis of Fermented Spanish-type Green Olives by Gas Chromatography (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: Five major components were detected gas chromatographically in the head-space vapor (HSV) of Spanish-type green olives fermented by pure cultures of Lactobacillus plantarum, Pediococcus cerevisiae and Leuconostoc mesenteroides. Three of these compounds were identified as acetaldehyde, methyl sulfide, and ethanol. The same compounds were present in unfermented olives but in different amounts. Olives that had undergone a natural fermentation contained the above five compounds, and, in addition, a varying number of other compounds. These results indicated that HSV analysis may be a rapid method for detecting volatile end products resulting from the metabolism of various microorganisms. A high ethanol content was found in olive brines that contained a predominance of yeasts. Abnormal fermentations gave unique HSV profiles, one of which indicated a high level of 2-butanol. Methyl sulfide was found to be a major odor component of fermented as well as unfermented olives. Acetaldehyde and ethanol contributed secondarily to the odor. Primary contributions of fermentation by the above lactic acid bacteria to the flavor of olives were: (1) production of a desirable level of acidity, and (2) utilization of fermentable sugars to the exclusion of microorganisms which produce metabolic end products with undesirable flavor characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12794.x
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  • 8
    Electronic Resource
    Electronic Resource
    The Formation of Carbonyl Compounds in Cucumbers (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: The carbonyl contents of benzene extracts of aqueous cucumber homogenates were estimated spectrophotometrically as the 2, 4-dinitrophenylhydrazones. A large increase in the formation of carbonyl compounds occurred when cucumbers were blended with water in the presence of oxygen. This formation of carbonyl compounds was prevented by three methods: blending the cucumbers at pH 1.0; blending in an oxygen-free atmosphere; and heating whole cucumbers to an internal temperature of 77°C before blending.Chromatographic assays indicated that negligible amounts of the 2-enals, 2, 6-nonadienal, 2-nonenal, and P-hexenal are present in intact cucumbers; but a rapid synthesis of this class of carbonyl compounds occurred when fresh cucumbers were blended in the presence of oxygen. The most significant increase occurred in the formation of 2, 6-nonadienal, the aldehyde largely responsible for the flavor of fresh cucumbers. There were indications that ethanal and propanal were present in appreciable levels in intact cucumbers.These observations suggest that the characteristic flavor components of fresh cucumbers are generated enzymatically as a consequence of cutting or mechanically rupturing the fruit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09076.x
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  • 9
    Electronic Resource
    Electronic Resource
    Identification of Volatile Constituents from Pure-Culture Fermentations of Brined Cucumbers (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: A high-vacuum distillation method, with liquid-nitrogen trapping, was used to separate the volatile components present in pure-culture fermentations of cucumbers. The pure cultures used were Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides. The vapors were subjected to gas-liquid chromatography and the components identified by comparison of retention times with those of known compounds. Differences in the vapor chromatograms were obtained both between the different species of lactic acid bacteria and with strains of the same species. Comparison of the chromatograms with the organoleptic evaluation of the different pickle samples indicated that the flavor of pickles is due to a blend of volatile components rather than the presence or absence of a single component. Formaldehyde, acetaldehyde, acetone, ethyl alcohol, propionaldehyde, and butyraldehyde were isolated and identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb00304.x
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  • 10
    Electronic Resource
    Electronic Resource
    Volatile Components in the Vapors of Natural and Distilled Vinegars (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Volatile components in the vapors of natural and distilled vinegars were identified by gas chromatography by comparing their retention dumes with compounds of known composition and by functional group analysis. Twenty-five volatile components were identified from three natural vinegars (cider, 19 components; wine, 17 components; tarragon, 20 components), and 11 volatile components were identified from five samples of distilled vinegar. Four components were present in all vinegars tested: acetaldehyde, aeetone, ethyl acetate, and ethyl alcohol. The natural vinegars had the largest number of volatile components. This was attributed to the nature of the fermentable carbohydrate material used for production of the alcohol subsequently used for vinegar manufacture (e.g. apples and grapes). The importance of the earbonyls, alcohols, and esters to vinegar flavor is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00474.x
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