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  • 1
    ISSN: 1365-2958
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: The main mechanism causing catabolite repression in Escherichia coli is the dephosphorylation of enzyme IIAGlc, one of the enzymes of the phosphoenolpyruvate:carbohydrate phosphotransferase system (PTS). The PTS is involved in the uptake of a large number of carbohydrates that are phosphorylated during transport, phosphoenolpyruvate (PEP) being the phosphoryl donor. Dephosphorylation of enzyme IIAGlc causes inhibition of uptake of a number of non-PTS carbon sources, a process called inducer exclusion. In this paper, we show that dephosphorylation of enzyme IIAGlc is not only caused by the transport of PTS carbohydrates, as has always been thought, and that an additional mechanism causing dephosphorylation exists. Direct monitoring of the phosphorylation state of enzyme IIAGlc also showed that many carbohydrates that are not transported by the PTS caused dephosphorylation during growth. In the case of glucose 6-phosphate, it was shown that transport and the first metabolic step are not involved in the dephosphorylation of enzyme IIAGlc, but that later steps in the glycolysis are essential. Evidence is provided that the [PEP]–[pyruvate] ratio, the driving force for the phosphorylation of the PTS proteins, determines the phosphorylation state of enzyme IIAGlc. The implications of these new findings for our view on catabolite repression and inducer exclusion are discussed.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Effects of microwave heating were investigated on chemical properties of seed oils in relation to tocopherol contents. For assessing quality of oils (linseed, soybean, corn, olive, and palm) during microwave treatments, peroxide, thiobarbituric acid, carbonyl and anisidine values were determined. As the amount of polyunsaturated fatty acids in oils increased the index for the chemical properties increased. After 8-10 min heating the amount of tocopherols decreased substantially in linseed, olive and palm oils, whereas that in corn and soybean oils was still ca. 90%. Thus, the reduction in tocopherols in oils is not necessarily in agreement with chemical properties of the oils.
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: The effects of microwave heating on the tocopherols of soybeans were studied in relation to chemical changes in the lipids. The amounts of α-, β-, γ-, and δ-tocopherols in the soybeans before microwave treatment ranged from 6.2 to 13.0, 2.7 to 4.5, 60.0 to 76.8, and 45.7 to 57.9 mg/100 g lipid, respectively, γ- and δ-Tocopherol concentrations gradually decreased, and as much as 40% of the tocopherols originally present in the soybeans was lost after 12 min heating. However, microwave treatment of soybeans for 6 min, which would be optimal to prepare full-fat soyflour without a burnt odor, retained ca. 90% of the individual tocopherols with a few exceptions and caused no significant difference in the chemical changes of the lipids.
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Microwave heating of whole soybeans resulted in an apparent increase of the total lipids. Molecular species of triacylglycerols were isolated from total lipids by a combination of silicic acid column chromatography and AgNO3-thin layer chromatography (TLC). Fifteen molecular species of triacylglycerols were still found in whole soybeans following heat treatment. Microwave heating for about 5 min did not change all molecular species of soybean triacylglycerols nor cause a loss of unsaturated heat fatty acids. However, heat treatment for 8 min significant decrease not only in molecular species containing more than four double bonds, but also in the amount of diene and triene present in a triacylglycerol.
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: The effects of microwave heating on antioxidative components and lipid quality of sesame seeds were studied. Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ-, δ-, and α-tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively. During microwave treatments, concentrations of tocopherols, sesamin and sesamolin gradually decreased, and ca. 20% of these dominant components was lost after 30 min heating. However, microwave treatments for 16 to 20 min, which would be optimal to prepare sesame oil with better quality, still retained over 85% of the antioxidative components (with few exceptions) and caused no significant chemical changes in lipids.
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: The relative stabilities of individual tocopherols during microwave heating were investigated in fatty acid esters and tocopherol-stripped vegetable oils. The rate of tocopherol loss during heating was less from the highly unsaturated ethyl esters or vegetable oils than from ethyl laurate or olive oil. However, changes in chemical properties of the substrates depended on degree of unsaturation of esters and oils. The stability of tocopherols during microwave heating was δ 〉 β 〉 γ 〉 α, and the order did not change with differences in the type of ethyl esters of fatty acids or oils.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Whole soybeans at different moistures (8.6, 24.3, and 49.7%) were heated by exposure to microwaves at frequency of 2,450 MHz. The trypsin inhibitor in soybeans at 24.3% moisture, soaked for 1 hr, was completely inactivated after treatment for 4 min, which was shorter than the heating period (6 min) needed for unsoaked soybeans. However, the trypsin inhibitor in soybeans at 49.7% moisture, soaked for 5 hr, was not completely inactivated even after heating for 12 min. The loss of molecular species of soybean triglycerides containing more than four double bonds in a triglyceride was less for soaked soybeans than for soybeans before soaking (8.6% moisture).
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  • 8
    Electronic Resource
    Electronic Resource
    s.l. ; Stafa-Zurich, Switzerland
    Materials science forum Vol. 558-559 (Oct. 2007), p. 425-430 
    ISSN: 1662-9752
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: The effect of niobium (Nb) addition on recrystallization texture formation in cold-rolledlow carbon steel sheets containing 2% manganese (Mn) was investigated. The microstructures ofhot-bands were significantly refined by Nb addition, which led to the development of the cold-rollingtexture in both the γ-fiber (〈111〉//ND-fiber) and the α-fiber (〈110〉//RD-fiber). Recrystallizationwas retarded by Nb addition, in particular, the growth of 〈110〉//ND grains was retarded. However,the γ-fiber and {112}〈110〉 grains developed during annealing even in the intercritical (α-γ) region.Consequently, the r-value increased as the content of Nb was increased due to the development of theintensity ratio of the 〈111〉//ND texture to the 〈100〉//ND texture, which is desirable fordeep-drawable high strength steel sheets
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  • 9
    Electronic Resource
    Electronic Resource
    s.l. ; Stafa-Zurich, Switzerland
    Materials science forum Vol. 558-559 (Oct. 2007), p. 1145-1150 
    ISSN: 1662-9752
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: The competitive behaviors between recrystallization and transformation during annealingin dual phase high-strength steels are studied both by experiments and by computer simulations. TheMonte Carlo code was applied to simulate such competing behavior, explained the experimentalresults, as follows. (1) The progress of the transformation is affected by the starting point of thetransformation in the course of recrystallization. Namely, if the transformation starts at the later stageof recrystallization, the n-value in JMAK equation is relatively high. (2) If the stored energy (drivingforce) of the transformation is above 5 times larger than that of the recrystallization, the effect of thestored energy is quite small. (3) If the number of nuclei were increased, the transformation proceeds alittle faster, and then the transformed microstructures are significantly refined. When thetransformation initiates at the early stage of the recrystallization, the number of nuclei can beincreased by nucleation from the deformed matrix compared with the one from fully recrystallizedmatrix
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  • 10
    Electronic Resource
    Electronic Resource
    Springer
    Colloid & polymer science 195 (1964), S. 12-16 
    ISSN: 1435-1536
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Description / Table of Contents: Zusammenfassung Es wurden Infrarot-Untersuchungen an verschiedenen Silica-Modifikationen ausgeführt. Wenn man festes Silica an Luft pulvert, werden neue Banden bei 3400 cm−1 und 950 cm−1 unabhängig von der inneren Kristallstruktur beobachtet. Zusätzlich zu diesen Banden ergeben sich weitere in Silica-Gel bei den Frequenzen 3400, 1650, 1120, 950 und 870 cm−1. Die Zuordnung dieser Banden ließ sich mit Deuterierungs-methode und durch Herstellung transparenter Filme von Silica-Gel auf Steinsalzplatten aus Tetramethoxysilan und Wasserdampf erreichen. Die Bande bei 3400 cm−1 entspricht dem νOH von Silanol oder sorbiertem Wasser. 1650 cm−1 dem δOH von sorbiertem Wasser, 1120 cm−1 dem δOH von Silanol, 950 cm−1 den δSiO vom Silanol, 870 cm−1 dem νSiOSi der Brückenbindung an der Oberfläche.
    Notes: Summary Infrared studies were carried out for several silica modifications. On powdering bulk silica in air, new bands were observed to appear at 3400 cm−1 and 950 cm−1 irrespective of its inner crystallographic structure. In addition to the bands observed for bulk silica, bands were observed for silica gel at the following frequencies: 3400, 1650, 1120, 950, and 870 cm−1. Assignment of these band was made by using a deuteration technique and by preparing a transparent film of silica gel on a rock salt plate from tetramethoxy-silane and water vapor. The band at 3400 cm−1 is νOH of silanol or sorbed water; 1650 cm−1, δOH of sorbed water; 1120 cm−1, δOH of silanol; 950 cm−1,ν SiO of slanol; 870 cm−1, νSiOSi of bridged ≡SiOSi≡ link on the surface.
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