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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of immunogenetics 5 (1978), S. 0 
    ISSN: 1744-313X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: A family with examples of the rare condition known as ‘inherited mosaicism affecting the ABO blood groups’ has been studied. In this family there were five examples of Bmos:O mosaicism. Blood group gene-specified transferase estimations were studied in this condition for the first time. In ‘affected' members, levels of B gene-specified transferease were low, and amounted to only 7-10% of the activity of a normal control. It is proposed that Bmos is correctly classified as a new form of weak B.
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    International journal of immunogenetics 3 (1976), S. 0 
    ISSN: 1744-313X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Medicine
    Notes: Cad, Sd(a++) or Super Sda is a rare, inherited, dominant blood group character which is of much interest, not only with regard to problems in pretransfusion tests (erythrocyte polyagglutination) but also in the field of lectin specificity. We have studied this blood group character in a British family with Eastern connections and present a brief account of its serological and clinical importance. Most persons are Sd(a+) but there is a wide distribution of antigen strength, ranging from ordinary Sd(a+) to Cad. Most persons also have weak anti-Sda in their serum; this is ordinarily of no clinical importance, but could cause problems if Cad bloods are transfused. The chief structural determinant of Cad specificity is N-acetyl-d-galactosamine in α-linked position, yet it is clearly distinguishable by use of appropriate lectins from other blood group antigens, A and Tn, which also have this acetyl-hexosamine as their chief structural determinant. A method for the rapid identification of Cad, applicable to all ABO groups, is described. The lectin of Dolichos biflorus, which is specific for N-acetyl-d-galactosamine in α-linked position, reacts strongly with A(A1), Tn and Cad cells, its action on Cad cells being much the strongest. Absorption-elution studies show that one and the same lectin reacts with both A1 and Tn cells. Absorption with Cad cells abolishes activity for A1, Tn and Cad cells; whereas absorption with A1 or Tn cells leaves activity for Cad. This does not necessarily indicate that anti-Cad is a separate component since the same result can be obtained by simply diluting the Dolichos reagent. However, eluates from Cad cells react only with Cad cells, whereas eluates from A1 or Tn cells react with A1, Tn and Cad cells.
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of business finance & accounting 5 (1978), S. 0 
    ISSN: 1468-5957
    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
    Journal of food science 43 (1978), 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: A method for the determination of total porphyrins in beef biceps femoris and semitendinosus muscles, in beef red bone marrow and in lamb biceps femoris and semitendinosus muscles is reported. Tissues of decreasing levels of porphyrins were: red marrow, beef biceps femoris, beef semitendinosus, lamb biceps femoris, lamb semitendinosus. Protoporphyrin was the major, if not only, porphyrin present in the muscle and marrow samples.
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Four groups of Good and Choice grade carcasses were hand boned. Flat bones from the right sides were mechanically deboned using a Beehive machine with 0.46 mm holes in the cylinder and designated mechanically deboned meat (MDM). Flat bones from the left sides were hand-cleaned of all visible muscle and fat and then run through the mechanical deboner and designated mechanically separated tissue (MST). No significant differences in moisture, fat or protein between tissue from the right and left sides were present, but MDM had less ash than did MST. Higher ash content in the MST was paralleled by higher values (P 〈 0.05) for iron, calcium, magnesium, collagen and pH. Greater amounts of isoleucine (P 〈 0.05) were present in MDM than in MST. Bologna was formulated to contain 30% MDM or 30% MST. No differences in processing quality of the bolognas were noted. Independent triangle tests for flavor and grittiness showed that panel members could detect differences (P 〈 0.01) in bologna containing MDM or MST when compared to control bologna.
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Tomato pulp recovered from acidified and screened caustic (sodium hydroxide) peelings obtained from rotating rubber disc peelers at a cannery in 1975 was found to be a potential food material. However, this pulp contained high levels (150-450 ppm) of peeling aids used in commercial caustic baths; these are not approved food additives. In the spring of 1976, a preliminary study evaluated 50 compounds and various procedures for their peeling aid efficiency. Compounds tested included carboxylic acids (C2-C1 8) and their esters and salts and other surfactants, emulsifiers, and proprietary mixes. The most effective and acceptable peeling aids were C2-C8 saturated fatty acids. For the processing variety, VF145B-7879, the most effective peeling was with a pretreatment of 0.5% octanoic acid at 65°C for about 1 mm, followed by the usual caustic immersion. This was at least as effective as using the octanoic acid directly in the caustic bath.
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Steaks and roasts from Angus and Simmental crossbred steers were evaluated by a nine-member panel, and sample cores were sheared on the Instron Universal Testing Device equipped with a Warner-Bratzler shear head. The meat was subjected to five different thawing and cooking methods and two storage periods. There was a difference (P 〈 0.01) in microbial numbers (log counts) found on the roasts due to incubation temperature (37°C vs 7°C) and time in storage (fresh, 5 months and 10 months). The fresh roasts had higher (P 〈 0.01) mean log counts. Slightly higher total cooking losses were observed for the roasts than for the steaks. The highest Instron shear values for both roasts and steaks were recorded for the microwave-thawed and cooked meat. Overall panel satisfaction for both cuts of meat was positively correlated with flavor, juiciness and tenderness. Storage time was negatively correlated with flavor. Breed had no significant effect on flavor, juiciness, tenderness, overall satisfaction or shear values. Differences (P 〈 0.025) were found between the microwave and conventionally cooked meat, with the microwave-cooked meat having the greatest cooking losses.
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: A water-soluble extract was prepared from a cured meat product which had been manufactured with 15N-labelled nitrite. Fractionation of this extract on Sephadex G-10 showed one large and one small peak of 15N content, neither of which contained free nitrite. The two 15N containing peaks did not coincide with the ninhydrin positive or ultraviolet absorbing fractions that were eluted. Examination of the labelled fractions for sulfhydryl groups also proved negative and inhibition of Clostridium botulinum was not accomplished by either of the fractions.
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 volatile emanations of cultivars of muskmelon were isolated by three procedures: direct sampling of melon cavity gases via a septum-sealed glass probe cemented to the melon, entrapment of large volumes of headspace gas on porous polymer traps, and steam distillation-extraction of pieces of melon fruit tissue. Essences were subjected to gas chromatographic analysis in high resolution wall-coated open-tubular glass capillary columns. Identifications were based on mass spectra, gas chromatographic retentions, and occasionally infrared spectra. Forty-seven compounds, dominantly esters, were identified and their concentrations during ripening were followed. The biogenetic pathways for selected esters were studied by radioassay of volatiles produced by melon tissue incubated with selected radio-labeled precursors.
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Mechanically deboned meat (MDM) from flat bones of mature cows and bulls from three regions of the country and pork MDM from two regions were evaluated. The samples were collected from regions where high levels of fluoride occurring in the water and vegetation have been reported. Higher magnesium, iron and fluoride contents were found in beef MDM from the West and Midwest regions when compared to the Southern region. Higher iron and fluoride contents were found in beef MDM compared to pork MDM. MDM had a higher iron content than regular muscle, which was attributable to increased amounts of iron in bone marrow. Iron was suggested as a method for determination of red bone marrow percentage in MDM.
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