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  • 1
    Electronic Resource
    Electronic Resource
    Electrostatic Forces in an Ideal Spherical-Particle Electrorheological Fluid (1994)
    s.l. : American Chemical Society
    Langmuir 10 (1994), S. 2917-2928 
    Details
    ISSN: 1520-5827
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/la00021a013
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  • 2
    Electronic Resource
    Electronic Resource
    Triticale for food uses (1978)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 26 (1978), S. 1039-1048 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60219a029
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  • 3
    Electronic Resource
    Electronic Resource
    Hydroxylysine in Proteins (1955)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 77 (1955), S. 2892-2893 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja01615a068
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  • 4
    Electronic Resource
    Electronic Resource
    Distribution of lipids between the zooxanthellae and animal compartment in the symbiotic sea anemoneAnemonia viridis: Wax esters, triglycerides and fatty acids (1991)
    Springer
    Marine biology 110 (1991), S. 13-19 
    Details
    ISSN: 1432-1793
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The temperate sea anemoneAnemonia viridis (Forskäl) contained about 11% lipid on a dry weight basis when maintained at light levels of about 10µE m−2 s−1 and a temperature of 10°C. Aposymbiotic forms of the anemone had similar lipid levels. These values are very low compared with tropical symbiotic Anthozoa in which lipid levels constitute up to 50% of dry weight. In symbioticA. viridis, 〈6% of total lipid consisted of the storage lipids, wax esters and triglycerides. Most of the triglyceride was stored in the animal tissues rather than the zooxanthellae. Zooxanthellae contained only small amounts of wax esters. An analysis was made of the wax ester, triglyceride and fatty acid composition of symbiotic anemones, isolated zooxanthellae and aposymbiotic anemones. Wax ester composition was similar in symbiotic and aposymbiotic forms. However, triglyceride composition differed. In particular trimyristin (C42) was found only within the symbiotic association. Fatty acids showed a high degree of unsaturation, and acids with both even and odd numbers of carbon atoms were found. The most abundant fatty acid was 16:0 in all samples, except for the total lipids from zooxanthellae in which the major fatty acid wastrans-18:1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01313087
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of light on the total lipid content and storage lipids of the symbiotic sea anemoneAnemonia viridis (1992)
    Springer
    Marine biology 112 (1992), S. 253-258 
    Details
    ISSN: 1432-1793
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract In order to examine the effect of light level on the storage lipids of the symbiotic sea anemoneAnemonia virudis (Forskäl), anemones were exposed to three experimental light regimes of 10, 100 and 300 μE m-2s-1. Anemones were fed once a week. After 30 d there were no significant differences in the total lipid levels between anemones at any of the light intensities. However, after 60 d lipids had increased in proportion to light level in both the animal-tissue and zooxanthellae compartments. The higher levels of total lipid were in part due to increases in storage lipid (wax esters and triglycerides). Wax ester levels increased in the animal tissues but remained constant in the zooxanthellae, whereas triglycerides increased in both compartments. In contrast to fed anemones, starved anemones which were maintained at 300 μE m-2s-1 for 30 or 60 d did not show a statistically significant change in lipid levels at 60 d, although a slight increase in the lipid level was observed. However, there was a significant increase in the storage lipids, which suggested that the non-storage phospholipids and structural lipids had declined as a result of cellular catabolism. The composition of the wax esters and triglycerides of both fed and starved anemones was analysed and compositional changes were observed at higher light intensities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00702469
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  • 6
    Electronic Resource
    Electronic Resource
    PEANUT-FORTIFIED FOOD BLENDS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Defatted and partially defatted peanut flours were tested in fortified food blends utilized in food aid programs. Peanut flours were compared with soy flours as components of blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins and minerals. Changes in flavor, peroxides, free fatty acids, available and added L-lysine HCI after storage for 2, 6 and 12 months were evaluated and found satisfactory. Protein efficiency ratios (PER) were about 0.7 units lower in blends containing peanut rather than soy protein. Increased PER values were obtained by the addition of 0.3–0.57% L-lysine HCI or by combining peanut with soy proteins. No further improvement in PER values was effected in peanut formulations by the addition of DL-methionine in combination with L-lyine HCI.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08511.x
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  • 7
    Electronic Resource
    Electronic Resource
    FORTIFICATION OF DRY-MILLED SORGHUM WITH OILSEED PROTEINS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 effect of soy and cottonseed fortification on the nutritional characteristics, storage stability, flavor and color of sorghum was determined. Protein efficiency ratios were significantly higher in blends of sorghum meal with up to 25% defatted, toasted soy than in blends of sorghum meal with liquid cyclone process cottonseed flour. Lysine was found to be nutritionally limiting in blends containing 15% soy or cottonseed flour. Combinations of sorghum grits, meal and flour with 15% soy grits and flour and cottonseed were stored at 49°C for 2 months, 37°C for 6 months and 25°C for 12 months. All combinations displayed adequate stability as measured by changes in available lysine, fat acidity and flavor. Flavor comparisons were made between all-sorghum meal and blends containing up to 50% soy or cottonseed flour. The flavor of all blends was acceptable. There were no preferences between all-sorghum meal and blends containing up to 20% soy or 50% cottonseed flour. Color changes were more apparent with additions of cottonseed than soy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12647.x
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  • 8
    Electronic Resource
    Electronic Resource
    CORNMEAL/PEANUT FLOUR BLENDS AND THEIR CHARACTERISTICS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 effect of fortifying degermed cornmeal with defatted peanut flour (DPF) was evaluated by studying the nutritional quality, color proper: ties, flavor, storage stability and product applications. Protein efficiency ratio (PER) increased from 0.3-1.4 with 15% DPF. A PER of 2.0 resulted with the addition of 0.18%L-lysine HCl to the blend. Color changes are minimized by levels of 15% or less DPF. Taste panel results indicated no significant change in preference, acceptability and similarity to cornmeal when as much as 20% peanut flour was contained in the blend. Storage stability was satisfactory as indicated by changes in flavor, peroxides, free fatty acids and available and added lysine after storage for 2, 6 and 12 months at 49, 37 and 25°C, respectively. Leavened and unleavened breads were acceptable when prepared with blends containing up to 20% DPF.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15248.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Electric and Magnetic Fields on the Boiling Point of Alcohol (1962)
    [s.l.] : Nature Publishing Group
    Nature 196 (1962), S. 267-267 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] First we examined the effect of a magnetic field by boiling methanol in a Cottrell apparatus, provided with a reflex condenser and Beckmann thermometer, and placed in a thermal bath between the pole pieces of an electromagnet; no effect was found with magnetic fields of up to 3,000 oersteds. We ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/196267a0
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  • 10
    Electronic Resource
    Electronic Resource
    31-keV. Excited State of Aluminium-28 (1951)
    [s.l.] : Nature Publishing Group
    Nature 168 (1951), S. 429-430 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] The existence of such a low-lying level in a light nucleus is of considerable interest. Predictions of the positions of the lowest nuclear levels have been made by considering the rotation of the nucleus as a whole2-3, and the excitation energies thus calculated show reasonable agreement with the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/168429b0
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