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  • 1
    ISSN: 1520-5835
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Springer
    The European physical journal 2 (2000), S. 191-198 
    ISSN: 1292-895X
    Keywords: PACS. 61.10.Eq X-ray scattering (including small-angle scattering) - 61.30.-v Liquid crystals - 82.70.Dd Colloids
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract: We report small-angle X-ray scattering experiments performed in both the isotropic and nematic phases of aqueous V2O5 suspensions. We show that the scattering in the isotropic phase can be well described in the whole accessible q-range by only considering the form factor of non-interacting ribbons. We investigate the influence of concentration and pH on the dimensions of V2O5 ribbons and show that these parameters do not have any significant effect, as long as the system stays well within the chemical stability domain of the ribbons. We then show that nematic single domains display an anisotropic small-angle scattering pattern, even at scattering vectors small compared to that at which a characteristic correlation peak is observed. This feature is expected for a nematic phase, but was rarely observed. We finally try to describe this scattering within the framework of theories developed for the structure factor of a nematic polymer, and we reach the conclusion that chain ends are certainly important to understand this pattern.
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1292-895X
    Keywords: PACS. 61.30.-v Liquid crystals - 83.10.Nm Polymer dynamics - 61.12.Ex Neutron scattering techniques (including small-angle scattering) - 83.50.-v Deformation; material flow
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract: We have studied the rheology and the conformation of stretched comb-like liquid-crystalline polymers. Both the influence of the comb-like structure and the specific effect of the nematic interaction on the dynamics are investigated. For this purpose, two isomers of a comb-like polymetacrylate polymer, of well-defined molecular weights, were synthesized: one displays a nematic phase over a wide range of temperature, the other one has only an isotropic phase. Even with high degrees of polymerization N, between 40 and 1000, the polymer chains studied were not entangled. The stress-strain curves during the stretching and relaxation processes show differences between the isotropic and nematic comb-like polymers. They suggest that, in the nematic phase, the chain dynamics is more cooperative than for a usual linear polymer. Small-angle neutron scattering has been used in order to determine the evolution of the chain conformation after stretching, as a function of the duration of relaxation t r. The conformation can be described with two parameters only: , the global deformation of the polymer chain, and p, the number of statistical units of locally relaxed sub-chains. For the comb-like polymer, the chain deformation is pseudo-affine: is always smaller than (the deformation ratio of the whole sample). In the isotropic phase, has a constant value, while pincreases as tr. This latter behavior is not that expected for non-entangled chains, in which p varies as t r 1/2 (Rouse model). In the nematic phase, decreases as a stretched exponential function of t r, while p remains constant. The dynamics of the comb-like polymers is discussed in terms of living clusters from which junctions are produced by interactions between side chains. The nematic interaction increases the lifetime of these junctions and, strikingly, the relaxation is the same at all scales of the whole polymer chain.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 objective of this study was to determine the antibacterial effectiveness of selected hydroxycinnamic acids (caffeic, ferulic, pcoumaric) against Escherichia coli and Staphylococcus aureus at pH 5.0, 6.0 and 7.0 and Bacillus cereus at pH 6.0, 6.5 and 7.0. p-Coumaric acid was generally the most effective inhibitor tested causing 〈99.9% inhibition of E. coli at 1000 μg/ml (pH 5.0, 48 hr), S. aureus at 500 μg/ml (pH 5.0, 48 hr), and B. cereus at 500 μg/ml (pH 7.0, 9 hr). Inhibition increased as pH decreased with E. coli and S. aureus but not B. cereus. Bacillus cereus appeared to be the most susceptible strain with 1000 μg/ml of the compounds tested causing 〈99% inhibition at all three pH's.
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Butylated hydroxyanisole (BHA) at 150 ppm, and tertiary butylhydroquinone (TBHQ) at 100 ppm, were tested against Staphylococcus aureus A100 in the presence of 50 and 100 mM Ca2+ or Mg2+. The inhibitory activity of BHA was increased by the presence of Ca2+ but not Mg2+ in the suspending buffer. An increase in Ca2+ concentration did not cause additional increase in the activity of this compound. With TBHQ, there was no apparent increase in antibacterial activity by the presence of either Ca2+ or Mg2+.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Antimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3-month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 antimicrobial activity of the phenolic antioxidant, butylated hydroxyanisole (bHA), was evaluated against Pseudomonas fluorescens and Pseudomonas fragi. Pseudomonas fluorescens ATCC 15456 was extremely susceptible to the antimicrobial effects of BHA. In Trypticase Soy Broth (TSB) 100 ppm BHA delayed the growth of P. fluorescens at 22°C and totally inhibited growth at 7°C. In phosphate-peptone buffer, 100 or 200 ppm BHA was lethal to P. fluorescens. The extent of lethality was dependent upon BHA concentration, temperature and prior exposure to sub-inhibitory levels of BHA. In contrast to P. fluorescens, growth occurred with P. fragi ATCC 4973 in TSB even at 400 ppm BHA at 7° and 22°C. Pseudomonas fragi was also more resistant to the lethal effects of BHA in phosphate-peptone buffer.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Several concentrations of butylated hyrdoxyanisole (BHA) were tested for effectiveness in inhibiting the growth of C. perfringens. Three strains of C. perfringens were inhibited by 150 ppm BHA in Fluid Thioglycollate Medium. BHA was equally effective as an autoclaved or filter-sterilized solution. Inhibition with 100 ppm was found to increase at the extremes of the pH range tested (5.5-8.5). With 100 and 200 ppm, BHA was found to be bactericidal to C perfringens cells in a dilution buffer. BHA was found to have a synergistic inhibitory effect when used in conjunction with nitrite, sorbic acid, or esters of para-hydroxybenzoic acid (parabens). In the presence of a lipid and surfactant, the antimicrobial activity of BHA against C. perfringens was greatly reduced.
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 antifungal activities of caffeic, p-coumaric, ferulic, and chloro-genie acids against Saccharomyces cerevisiae were investigated. Caffeic acid was found to exhibit little inhibition of growth, although the lag period was extended in the presence of 1000 ppm. Chloro-genie acid had no effect on the organism. In contrast, p-coumaric acid at 100 ppm increased the lag phase of S. cerevisiae, and above 250 ppm, inhibition after 72 hr growth was proportional to the concentration present. Ferulic acid caused an increase in lag phase at 50 ppm, while as little as 250 ppm resulted in complete inhibition. These results suggest that naturally occurring hydroxycinnamates may interfere with the fermentation of fruits by this yeast.
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and potassium sorbate, alone and in combination, were tested for antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium in trypticase soy broth. Concentrations of the antimcrobials which resulted in 0-50% growth lnhibition of the test organisms after 72 hr at 32°C were used in combination. Sorbate-BHA and sorbate-TBHQ combinations caused a 12 hr delay in growth initiation of S. aureus. No delay in growth initiation was found with BHA-sorbate combinations against S. typhimurium, but all combinations had synergistic antimicrobial activity against the: microorganism. TBHQ showed little or no effect on growth of S. typhimurium.
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