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  • Blackwell Publishing Ltd  (1,009)
  • American Institute of Physics (AIP)  (890)
  • 1
    Electronic Resource
    Electronic Resource
    INTEGRATING LANDSCAPE ASSESSMENT AND HYDROLOGIC MODELING FOR LAND COVER CHANGE ANALYSIS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the American Water Resources Association 38 (2002), S. 0 
    Details
    ISSN: 1752-1688
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Architecture, Civil Engineering, Surveying , Geography
    Notes: : Significant land cover changes have occurred in the watersheds that contribute runoff to the upper San Pedro River in Sonora, Mexico, and southeast Arizona. These changes, observed using a series of remotely sensed images taken in the 1970s, 1980s, and 1990s, have been implicated in the alteration of the basin hydrologic response. The Cannonsville subwatershed, located in the Catskill/Delaware watershed complex that delivers water to New York City, provides a contrast in land cover change. In this region, the Cannonsville watershed condition has improved over a comparable time period. A landscape assessment tool using a geographic information system (GIS) has been developed that automates the parameterization of the Soil and Water Assessment Tool (SWAT) and KINEmatic Runoff and EROSion (KINEROS) hydrologic models. The Automated Geospatial Watershed Assessment (AGWA) tool was used to prepare parameter input files for the Upper San Pedro Basin, a subwatershed within the San Pedro undergoing significant changes, and the Cannonsville watershed using historical land cover data. Runoff and sediment yield were simulated using these models. In the Cannonsville watershed, land cover change had a beneficial impact on modeled watershed response due to the transition from agriculture to forest land cover. Simulation results for the San Pedro indicate that increasing urban and agricultural areas and the simultaneous invasion of woody plants and decline of grasslands resulted in increased annual and event runoff volumes, flashier flood response, and decreased water quality due to sediment loading. These results demonstrate the usefulness of integrating remote sensing and distributed hydrologic models through the use of GIS for assessing watershed condition and the relative impacts of land cover transitions on hydrologic response.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1752-1688.2002.tb05534.x
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  • 2
    Electronic Resource
    Electronic Resource
    METABOLISM OF DRUGS IN RELATION TO CARCINOGENICITY (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 123 (1965), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1965.tb12250.x
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  • 3
    Electronic Resource
    Electronic Resource
    Enzymatic Browning Control in Minimally Processed Mushrooms (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: Treatments to control discoloration of minimally processed mushrooms were investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes induced purple discolorations, associated with bacterial lesions. Other discolorations were induced by hypochlorite, 4-hexylresor-cinol, and acidic dips. The most effective treatment was a combination of sodium erythorbate, cysteine, and EDTA at pH 5.5. Addition of preservatives to browning inhibitor dips did not improve storage life. However, dipping in 5% hydrogen peroxide prior to application of browning inhibitors significantly increased shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08185.x
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  • 4
    Electronic Resource
    Electronic Resource
    Lipid Oxidation and Warmed-Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron (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: Fifteen crossbred feeder pigs were fed to market weight on corn-soy rations containing either 62, 131, or 209 ppm iron. After slaughter, pork was ground, cooked, and stored at 4°C for 12 days. Heavily fortifying swine rations with iron (≥200 ppm) increased nonheme iron (NHI) and thiobarbituric acid reactive substances (TBARS) in cooked, stored ground pork (GP) but did not increase warmed-over aroma (WOA) (p〉0.05). NHI, TBARS, and WOA increased during storage. TBARS strongly correlated with WOA during storage (r=0.903) and with NHI (r=0.901).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08119.x
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  • 5
    Electronic Resource
    Electronic Resource
    Dietary Iron in Swine Rations Affects Nonheme Iron and TBARS in Pork Skeletal Muscles (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: Fifteen crossbred pigs (mean wt = 25 kg) were allocated to three groups and fed to market weight (mean wt = 103 kg) on corn-soy based diets containing either 62,131, or 209 ppm iron. After slaughter, the longissimus dorsi (LD) and rectus femoris (RF) muscles were dissected, cooked, and stored in oxygen-permeable bags for 12 days at 4°C. Cooking increased thiobarbituric acid reactive substances (TBARS) but did not affect nonheme iron (NHI) or α-tocopherol. NHI and TBARS increased continuously during storage while α-tocopherol decreased. NHI and TBARS were higher in cooked pork from pigs fed high-iron diets. Liver iron correlated with muscle iron (p〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08118.x
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  • 6
    Electronic Resource
    Electronic Resource
    Negative ion reactions with PF5 and the electron affinity of PF5 (1994)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 100 (1994), S. 7200-7205 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: Rate coefficients and product branching fractions have been determined for 31 ion–molecule reactions involving PF5 or PF−5. About half of the reactions studied show an ion–molecule association channel. NH−2 and OH− reaction with PF5 yields HF product. F− and electron transfer channels are also observed in many of the reactions studied. Consideration of the efficiency of the electron transfer channel in these reactions leads to the conclusion that the adiabatic electron affinity of PF5 is 0.75±0.15 eV.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.466918
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  • 7
    Electronic Resource
    Electronic Resource
    Negative ion chemistry of SF4 (1995)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 102 (1995), S. 8865-8873 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: A selected ion flow tube was used to conduct an extensive study of negative ion–molecule reactions of SF4 and SF−4. Rate constants and product ion branching fractions were measured for 56 reactions. The reactions bracket both the electron affinity of SF4 (1.5±0.2 eV or 34.6±4.6 kcal mol−1) and the fluoride affinity of SF3 (1.84±0.16 eV or 42.4±3.2 kcal mol−1). These results may be combined to give the neutral bond energy D(SF3–F)=3.74±0.34 eV or 86.2±7.8 kcal mol−1, independent of other thermochemical data except for the accurately known electron affinity of F. The heat of formation of SF−4 is derived from the electron affinity of SF4: ΔfH(SF−4)=−9.2±0.3 eV or −212.9±7.5 kcal mol−1. Lower limits to EA(SF2) and EA(SF3) are deduced from observation of SF−2(35%) and SF−3(65%) ion products of the reaction S−+SF4. Rapid fluoride transfer from both SF−2 and SF−3 to SF4 places upper limits on the electron affinities of SF2 and SF3. The combined results are 0.2 eV≤EA(SF2)≤1.6 eV and 2.0 eV≤EA(SF3)≤3.0 eV. We review the status of measurements of EA(SFn), n=1–7. © 1995 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.468940
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  • 8
    Electronic Resource
    Electronic Resource
    Thermal electron attachment to SF4 and SF6 (1994)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 100 (1994), S. 8841-8848 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: Rate coefficients for electron attachment to SF4 and SF6 have been measured over the temperature range 300–550 K using a flowing-afterglow Langmuir-probe apparatus. The 300 K rate coefficient for SF4 is 2.5±0.6×10−8 cm3 s−1, a value 11 times smaller than the corresponding rate for SF6. The attachment rate coefficients for both SF4 and SF6 are nearly independent of temperature up to 500 K, and decline somewhat at still higher temperatures. SF−4 is the only ionic product of attachment to SF4 observed over the entire temperature range. SF−6 and SF−5 are products of attachment to SF6; an "activation energy'' of 0.42±0.02 eV is inferred for SF−5 production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.466738
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  • 9
    Electronic Resource
    Electronic Resource
    The formation and destruction of H3O− (1994)
    College Park, Md. : American Institute of Physics (AIP)
    The Journal of Chemical Physics 100 (1994), S. 5706-5714 
    Details
    ISSN: 1089-7690
    Source: AIP Digital Archive
    Topics: Physics , Chemistry and Pharmacology
    Notes: We report the first measurements of rate constants for formation and reaction of the hydrated-hydride ion H3O−. We studied the Kleingeld–Nibbering reaction [Int. J. Mass Spectrom. Ion Phys. 49, 311 (1983)], namely, dehydrogenation of formaldehyde by hydroxide to form hydrated-hydride ion and carbon monoxide. The OD−+H2CO reaction is about 35% efficient at 298 K, with OD−/OH− exchange occurring in about half the reactions. H3O− was observed to undergo thermal dissociation in a helium carrier gas at room temperature with a rate constant of 1.6×10−12 cm3 s−1. We also studied a new reaction in which H3O− is formed: The association of OH− with H2 in a He carrier gas at low temperatures. The rate coefficient for this ternary reaction is 1×10−30 cm6 s−1 at 88 K. Rate coefficients and product branching fractions were determined for H3O− reactions with 19 neutral species at low temperatures (88–194 K) in an H2 carrier. The results of ion-beam studies, negative-ion photoelectron spectroscopy, and ion-molecule reaction data allow us to specify the hydride–water bond energy D0298(H−−H2O)=14.4±1.0 kcal mol−1 (0.62±0.04 eV). The heat of formation of H3O−, −37.5±1.0 kcal mol−1, and the proton affinity of H3O−, 386.0±1.0 kcal mol−1, are derived from these results. Dissociation of H3O− into OH− and H2 requires 4.5±1.0 kcal mol−1 energy.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.467136
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  • 10
    Electronic Resource
    Electronic Resource
    Endoglucanase A from Cellulomonas fimi in which the hinge sequence of human IgA1 is substituted for the linker connecting its two domains is hydrolyzed by IgA proteases from Neisseria gonorrhoeae (1992)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 92 (1992), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract The hinge in IgA1 and the linker in endoglucanase A (CenA) are quite similar. The IgA1 hinge is 18 amino acids long and contains only proline, threonine and serine. The linker in CenA is 27 amino acids long and contains only proline, threonine and a single serine. IgA proteases from Neisseria gonorrhoeae cleave Pro-Ser and Pro-Thr bonds within the IgA1 hinge sequence, but they do not attack CenA. When the linker sequence of CenA is replaced with the hinge sequence of IgA1, the hybrid polypeptide is susceptible to the N. gonorrhoeae proteases. It is cleaved within the hinge sequence at the same sites as IgA1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1992.tb05259.x
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