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  • 1
    Electronic Resource
    Electronic Resource
    Studies on Phosphoric Acid. IV. Oxonium Salts of Ortho Phosphoric Acid with Certain Organic Compounds (1931)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 35 (1931), S. 1745-1755 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j150324a017
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  • 2
    Electronic Resource
    Electronic Resource
    The Decomposition of Oxalic Acid by Arsenic Acid (1931)
    s.l. : American Chemical Society
    The @journal of physical chemistry 〈Washington, DC〉 35 (1931), S. 2377-2382 
    Details
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/j150326a016
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  • 3
    Electronic Resource
    Electronic Resource
    The Effects of Freezing, Frozen Storage Conditions and Degree of Doneness on Lamb Palatability Characteristics (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— Comparisons involving fresh versus frozen chops and roasts from 190 lamb carcasses indicated significant though nonconformable treatment effects on cooked-sample palatability characteristics. Freezing resulted in a highly significant increase in shear force values for loin chops and highly significant decreases in flavor, tenderness and overall satisfaction scores for leg roasts. Freezing rib chops, in contrast to the results for loin chops and leg roasts, resulted in a highly significant decrease in shear force values indicating an increase in tenderness as the result of freezing. Several possible explanations concerning these contradictory findings are suggested and discussed. In other paired-chop comparisons, higher final cooking temperatures resulted in increased shear force values for rib chops; wrapping samples prior to freezing appeared to have little effect on chop tenderness comparisons. In all comparisons, variance ratios between chops treated differently were not significantly altered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb00876.x
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  • 4
    Electronic Resource
    Electronic Resource
    Considerations for Beef Tenderness Evaluations (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Data collected from 690 beef rib steaks were utilized to evaluate the methodology of beef tenderness measurements. The information obtained in this study was critically compared to existing research and evaluated in relation to sample handling procedures. Frozen storage of steaks, especially if they are unprotected from dehydration or are stored for long periods of time, has important implications if such data are to be compared to steaks which were evaluated in the unfrozen state. Cooking frozen steaks with or without thawing apparently has little effect on tenderness or cooking loss. Anatomical location of the sample should be carefully controlled to prevent spurious differences from affecting tenderness measurements. Evidence indicates that a tenderness gradient exists over the cross-section of the I. dorsi and suggests that core samples should be taken from as many and as varied positions as is feasible for existing research conditions. The use of marbling score as an indicator of the tenderness of beef rib steaks resulted in the explanation of 28 percent of the variation in average shear force requirements. The shear force value of the diaphragm muscle was only moderately related (r = 0.40) to that of the I. dorsi. Cooking loss percentages were significantly increased as a result of freezing at–34°C and storage of steaks unwrapped at −23°C when compared to unfrozen steaks and by selecting I. dorsi samples from more anterior locations in the wholesale rib.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12103.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Arsenic Pressure on Dislocation Densities in Melt-grown Gallium Arsenide (1966)
    [s.l.] : Nature Publishing Group
    Nature 209 (1966), S. 1346-1346 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Fig. 1. Dislocation density as a function of arsenic pressure. Each point is the mean of five observations The results obtained are shown in Fig. 1 and suggest that vacancy condensation to form dislocation loops3,4 is probably one mechanism responsible for the introduction of dislocations into ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/2091346a0
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  • 6
    Electronic Resource
    Electronic Resource
    New Strain Meters for Geophysics (1969)
    [s.l.] : Nature Publishing Group
    Nature 223 (1969), S. 818-819 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] They are installed NE/SW in a disused railway tunnel in Yorkshire (coordinates 53 46' N, 1 51-5' W, 200 m above sea level). The environmental requirements for strain measurements are very stringent and it appears that Queensbury Tunnel is suitable for many reasons: it is more than ninety years old, ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/223818a0
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  • 7
    Electronic Resource
    Electronic Resource
    Hydrogen Bonding of Water in Substances containing the Amide Group (1966)
    [s.l.] : Nature Publishing Group
    Nature 212 (1966), S. 606-606 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] The phenomenon has been further investigated by infra-red spectroscopy. The fundamental hydroxyl stretching frequency of the water absorbed by the compounds mentioned has been recorded, and the spectrum due to the absorbate eliminated using a double beam technique. The following facts were ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/212606a0
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  • 8
    Electronic Resource
    Electronic Resource
    Form and Vibrational Frequencies of the NO 2 Molecule (1933)
    [s.l.] : Nature Publishing Group
    Nature 131 (1933), S. 621-621 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] BAILEY and Cassie1 have recently presented data on the absorption of NO2 — N2O4 gas mixtures in the region from 2.5µ to 16µ, from which they con clude that the NO2 molecule is linear and sym metrical. As their conclusions and in some ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/131621a0
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  • 9
    Electronic Resource
    Electronic Resource
    Reaktionen der Inamine mit Iminiumsalzen (1969)
    Weinheim : Wiley-Blackwell
    Zeitschrift für die chemische Industrie 81 (1969), S. 702-704 
    Details
    ISSN: 0044-8249
    Keywords: Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/ange.19690811710
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  • 10
    Electronic Resource
    Electronic Resource
    Absorption of water by proteins and related compoundsProd. No. 1376 (1966)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Applied Polymer Science 10 (1966), S. 1191-1201 
    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: Isotherms have been obtained for the absorption of water by proteins and polyamides and by simple amides closely related to the repeat chemical unit of the polymers. The differential heat of absorption of water at zero water content has also been determined for these substances, from isosteres and from heats of mixing. In addition the nature of the hydrogen bonding of water to these compounds has been investigated by infrared spectroscopic methods. The large differences found between the heats of absorption by the polymers and the simple model compounds are discussed.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/app.1966.070100810
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