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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    The @journal of eukaryotic microbiology 23 (1976), S. 0 
    ISSN: 1550-7408
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: SYNOPSIS. Wild-type Euglena gracilis var. baciliaris, strains B and Z, synthesize 2 distinct fructose-1,6-diphosphate aldolases. Amounts of the 2 activities depend upon conditions of growth. The class I enzyme, with activity similar to that found in various photosynthetic tissues, is formed during regreening of dark-grown cultures incubated in the light. Very low activity of the class I enzyme is also found in mutant strains W3BUL and W8BHL, both of which apparently lack plastid DNA. The significance of these findings is discussed.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 14 (1976), S. 0 
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Ground-water contamination from uranium mining and milling results from the infiltration of mine, mill, and ion-exchange plant effluents containing elevated concentrations of radium, selenium, and nitrate. Available data indicate that radium concentrations in the discharge waters of a producing mine tend to increase substantially as the ore body is developed. Whereas natural background radium concentrations are generally about several picocuries/liter (pCi/l), 100 to 150 pCi/l appear in the effluents of operating mines. The discharge of such highly contaminated mine effluents to streams and seepage from tailings ponds, creates a long-lived source of ground-water contamination. Seepage of mill tailings at two active mills ranges from 126,000 to 491,000 m3/yr and, to date, has contributed an estimated 2400 Curies of uranium, radium, and thorium to the ground-water reservoir. The shallow aquifer in use and downgradient from another mill has been grossly contaminated with selenium, attributable to excessive seepage from a nearby tailings pond.Radium, selenium, nitrate and, to a lesser extent, uranium, are of most value as indicators of ground-water contamination. Gross alpha results are not consistent indicators of radium or uranium in water, although uranium does appear to be the principal contributor of alpha activity. Accurate radium-s226 analyses yield the most information for radiological evaluation of drinking water.To date, no adverse impacts on municipal groundwater supplies have been observed. However, industry-sponsored environmental monitoring programs are inadequately designed and implemented, and may not define the full, long-term impact of mining and milling operations on the ground-water quality of the study area.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of management studies 13 (1976), S. 0 
    ISSN: 1467-6486
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 25 (1976), S. 0 
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Beef, pork and lamb roasts were cooked by two 2450 MHz microwave ranges, one operated at 220V (1054W cooking power) and one at 11SV (492W cooking power) and by a conventional gas oven (163 ± 3°C). The only significant effect related to power level of microwave ranges was retention of thiamine, riboflavin and niacin which was less in meat cooked by the microwave 115 V than by the other two methods. There was a trend toward less retention of sodium, chloride, phosphorus and iron in meat cooked by microwaves than by the conventional method. Also, microwave cooking resulted in less formation of free amino acids than conventional cooking but total protein did not differ significantly.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Methods are presented whereby “limited” freeze drying can be carried out to leave behind a predetermined and uniform moisture content (e.g., in the range 8–14%), so as to make the product suitable for compression. Experiments with mist-rewetting of fully freeze-dried products show a relatively uneven moisture content and, for beef, a tendency for browning. Desorption equilibrium data are presented for beef and turkey, including moisture contents and temperatures of interest for limited freeze drying. Two approaches for implementing limited freeze drying commercially were tested and evaluated. One involves modification and control of operating conditions of ordinary freeze dryers, while the other involves use of a hydrating salt as a humidity-regulating water-uptake medium in a circulating-gas apparatus. Both methods give a quite satisfactory product in small-scale tests. The hydrating-salt process should provide a simpler and more self-regulating situation for quality control of final moisture content, as well as giving more rapid drying rates.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: “High linoleic” meat with fat containing up to 20% linoleic acid was produced by feeding a protected lipid supplement to sheep and steers. A comparison was made of the frozen storage life of this meat and of conventional meat, packaged in sealed polyethylene film pouches and stored at -10°C or at -20°C. Peroxide development was much more rapid in adipose tissue from high linoleic meat stored at -10°C. Rate of peroxide development in high hnoleic meat was greatly decreased when stored at -20°C. Taste panel assessments indicated that high linoleic meat stored at -10°C developed rancid odors and flavors 2-3 times more rapidly than did conventional meat.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 275 (1976), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 268 (1976), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 evaluate the tenderness of bovine longissimus dorsi muscles conditioned in the intact half at 16°C and excised at 6, 8 or 10 hr postmortem (hot boning) as compared to the same muscles chilled at 2°C and excised at 48 hr postmortem (cold boning). Fifteen choice and good grade heifers were utilized in this study. When each postmortem holding period was evaluated, statistically nonsignificant differences (P 〉 0.10) were observed between hot-and cold-boning means for shear force, myofibrillar protein extractability and sarcomere length. A statistically significant difference (P 〈 0.10) between hot- and cold-boning fiber diameter means was observed at the 6-hr holding period. Fiber kinkiness means for the hot-and cold-boning treatments were also statistically different at the 6- (P 〈 0.01) and 8-hr (P 〈 0.10) holding periods. These data indicate that conditioning intact halves at 16°C and excising bovine longissimus dorsi muscles at 8 hr postmortem can yield a product of acceptable tenderness. The authors recommend the 8-hr holding period as a precautionary measure realizing that the 6-hr holding period did not give greatly different results.
    Type of Medium: Electronic Resource
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