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  • 1965-1969  (4)
  • 1
    Electronic Resource
    Electronic Resource
    Identifying Nucleotidic Materials Released by Fermenting Brewer's Yeast (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— During fermentation a brewer's yeast released into the medium substantial amounts of materials absorbing ultra-violet light at 260 mμ These materials were separated by chromatography and identified by further chromatography and spectrophotometry. Nine nucleotides, five free bases (purines and pyrimidines) and four nucleosides were identified in the fermented medium and in the intracellular pool of the yeast. Some of these released materials may be of consequence in the fermented beverage industry since they were not reabsorbed by yeast and can be expected to persist to the finished product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01333.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Mechanism of Release of Nucleotidic Material by Fermenting Brewer's Yeast (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— When a strain of brewer's yeast grown under suitable conditions was suspended in a solution of fermentable sugar, nucleotides and other U.V.–absorbing materials were rapidly released from the cells. The extent of release was dependent on the pH of the medium, the temperature, the concentration of fermentable sugar and on the presence of membrane–protecting (Ca++ or Mg++) or membrane–damaging (butanol, detergent) reagents. The released material was of low molecular weight and appeared to originate in a free intracellular pool. It was concluded that the mechanism of release of nucleotidic material was the result of a change in permeability of the cytoplasmic membrane of yeast contingent upon the transport and metabolism of fermentable sugar. Leakage of nucleotidic material from yeast was considered to be a normal physiological process of consequence in the brewing and wine–making industries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01334.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Thermal stability of elastomeric networks at high temperatures (1966)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Applied Polymer Science 10 (1966), S. 1831-1836 
    Details
    ISSN: 0021-8995
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: Stress relaxation experiments were carried out in a dry nitrogen atmosphere on polydimethylsiloxane and an ethylene-propylene terpolymer. Relaxation times much longer than expected were observed, and plots of In f(t)/f(0) versus time were linear in all cases.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/app.1966.070101203
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  • 4
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    MULTIPLE‐PATH LIGHT BEAM DEFLECTOR (1967)
    American Institute of Physics
    Details
    Publication Date: 1967-05-15
    Print ISSN: 0003-6951
    Electronic ISSN: 1077-3118
    Topics: Physics
    Published by American Institute of Physics
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