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  • 1
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    In-orbit Demonstration of X-Ray Pulsar Navigation with the Insight-HXMT Satellite (2019)
    Institute of Physics
    Details
    Publication Date: 2019-08-21
    Print ISSN: 0067-0049
    Electronic ISSN: 1538-4365
    Topics: Physics
    Published by Institute of Physics
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    PAPER CURRENT
  • 2
    Electronic Resource
    Electronic Resource
    Purification, characterization, and primary structure of a chitinase from Pseudomonas sp. YHS-A2 (2000)
    Springer
    Applied microbiology and biotechnology 54 (2000), S. 397-405 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A chitinase gene (chiA) from Pseudomonas sp. YHS-A2 was cloned into Escherichia coli using pUC19. The nucleotide sequence determination revealed a single open reading frame of chiA comprised of 1902 nucleotide base pairs and 633 deduced amino acids with a molecular weight of 67,452 Da. Amino acid sequence alignment showed that ChiA contains two putative chitin-binding domains and a single catalytic domain. Two proline-threonine repeat regions, which are linkers between catalytic and substrate-binding domains in some cellulases and xylanases, were also found. From E. coli, ChiA was purified 12.8-fold relative to the periplasmic fraction. The Michaelis constant and maximum initial velocity for p-nitrophenyl-N,N′-diacetylchitobiose were 1.06 mM and 44.4 μmol/h per mg protein, respectively. The purified ChiA binds not only to colloidal chitin but also to other substrates (avicel, chitosan, and xylan), but the binding affinity of avicel, chitosan, and xylan is around 10 times lower than that of colloidal chitin. The reaction of ChiA with colloidal chitin and chitooligosaccharides (trimer-hexamer) produced an end product of N,N′-diacetylchitobiose, indicating that ChiA is a chitobiosidase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530000408
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  • 3
    Electronic Resource
    Electronic Resource
    Study on the coercivity of granular solid iron (1995)
    Springer
    Applied physics 61 (1995), S. 407-413 
    Details
    ISSN: 1432-0630
    Keywords: PACS: 75.60.Jp; 75.30.Gw
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Abstract.  The iron granular solid, in which ultrafine iron particles are dispersed, has been prepared with both SiO2 and Cu matrices using the sol-gel method. The structure and morphology of these granular solid samples are investigated by X-Ray Diffraction (XRD) and Transmission Electron Microscopy (TEM). The magnetic properties are measured using a vibrating sample magnetometer with 20 kOe maximum applied field. It is found that the coercivity decreases very slightly with temperature from 80 to 300 K for these Fe–SiO2 and Fe–Cu granular solid samples with different average size of iron particles from 50 to 300 AÅ. The magnetic anisotropy has been obtained from the measured magnetization curves for these granular solid samples using the law of approach to saturation, and the obtained values of the effective magnetic anisotropy are all more than 106 erg/cm3, which are larger than the value of the magnetocrystalline anisotropy for bulk iron. The coercivity vs temperature for these granular solid samples has been calculated using the Kneller and Luborsky theory, in which the magnetic anisotropy values obtained from the law of approach to saturation are used. The trends of the calculated coercivity as a function of temperature are in reasonable agreement with the observations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01540115
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  • 4
    Electronic Resource
    Electronic Resource
    Symmetries of two-mode squeezed states (1993)
    College Park, Md. : American Institute of Physics (AIP)
    Journal of Mathematical Physics 34 (1993), S. 5493-5508 
    Details
    ISSN: 1089-7658
    Source: AIP Digital Archive
    Topics: Mathematics , Physics
    Notes: It is known that the symmetry of two-mode squeezed states is governed by the group Sp(4) which is locally isomorphic to the O(3,2) de Sitter group. It is shown that this complicated ten-parameter group can be regarded as a product of two three-parameter Sp(2) groups. It is shown also that two coupled harmonic oscillators serve as a physical basis for the symmetry decomposition. It is shown further that the concept of entropy is needed when one of the two modes is not observed. The entropy is zero when the system is uncoupled. The system reaches thermal equilibrium when the entropy becomes maximal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.530318
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  • 5
    Electronic Resource
    Electronic Resource
    Fluvial Flood Forecasting (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Water and environment journal 14 (2000), S. 0 
    Details
    ISSN: 1747-6593
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Notes: This paper describes some of the latest developments in real-time fluvial flood-forecasting systems which utilise quantitative weather radar information. Rain-gauge, flow-measuring stations, weather radar and other sources of information are fully integrated by the real-time flood-forecasting system and provide flood warnings for civil protection. The systems have been commissioned in various regions within the UK and are undergoing continuous development in conjunction with the UK water industry and through close involvement with various European partners via the auspices of the European Union.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1747-6593.2000.tb00260.x
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  • 6
    Electronic Resource
    Electronic Resource
    Hemoglobin, Myoglobin, and Total Pigments in Beef and Chicken Muscles: Chromatographic Determination (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Spectrophotometric determinations of myoglobin (Mb) and hemoglobin (Hb) in bovine longissimus and psoas and chicken thigh and drumstick muscles were compared using size exclusion (SE) and hydrophobic interaction (HI) high performance liquid chromatography (HPLC). Detection limit (61 ng) and standard deviation for total pigments were lower with SE than with HI. Bovine and chicken Mb and Hb coeluted with SE-HPLC. Mb and Hb from bovine muscles were separated using HI-HPLC, but pigment concentrations in chicken muscles were below detection limits of the HI-HPLC method. The amounts of Mb and Hb in longissimus and psoas muscles differed with individual cattle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14695.x
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  • 7
    Electronic Resource
    Electronic Resource
    Antioxidative Effect of Ascorbic Acid Solubilized in Oils via Reversed Micelles (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Ascorbic acid was solubilized in oils via reversed micelles using phosphatidyl choline as surfactant and water. The effect of the solubilized ascorbic acid on the oxidative stability of fish and soybean oils was investigated in terms of peroxide value in the absence and presence of rosemary extract or δ-tocopherol. The autoxidation of the oils was greatly retarded with the ascorbic acid compared to the natural antioxidants used. The ascorbic acid also exerted a synergistic effect with δ-tocopherol in fish oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06062.x
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  • 8
    Electronic Resource
    Electronic Resource
    Iron Distribution in Heated Beef and Chicken Muscles (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Distribution of iron in six fractions (water-soluble, water-insoluble, diffusate, hematin, total heme, and ferritin) of beef and chicken muscles hcatcd to 55, 70, 85, and 100°C was determined. Iron content decreased in water-soluble fractions and increased in water-insoluble fractions as temperature increased from 27°C to 100°C. Heme iron decreased more from 55°C to 85°C than from 27°C to 55°C or 85°C to 100°C. The increase in diffusate iron appeared to be less than the decrease in heme iron at each heating temperature. As temperature increased from 27°C to 100°C, hematin iron content increased and extractable ferritin iron content decreased. These findings may help explain rapid development of oxidative rancidity in cooked meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09337.x
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  • 9
    Electronic Resource
    Electronic Resource
    Lipid Stability of Beef Model Systems with Heating and Iron Fractions (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Catalytic effects of different temperatures (55, 70, 85, and 100°C) on lipid oxidation were studied in aqueous- and chloroform/methanol-extracted beef model lipid systems containing iron forms inherent in beef (water-extractable, diffusate, nondiffusate, ferritin, myoglobin, hemoglobin), hematin, FeCl2, or FeCl3. Heating increased thiobarbituric acid and peroxide values in both systems. All forms of iron catalyzed lipid oxidation in aqueous systems, with greatest oxidation by heme and low molecular weight iron fractions. Oxidation in lipid extracts was not increased by ferritin, FeCl2, or FeCl3, but heme iron was the major oxidation catalyst. Lipid stability decreased with addition of any iron forms inherent in beef or with increased heating, which helps understanding of rapid oxidation of meat during refrigerated storage or after cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb09836.x
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  • 10
    Electronic Resource
    Electronic Resource
    A voice system for the computer entry of Chinese characters
    Amsterdam : Elsevier
    Computer Speech & Language 7 (1993), S. 1-13 
    Details
    ISSN: 0885-2308
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Linguistics and Literary Studies , Computer Science
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1006/csla.1993.1001
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