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  • 1
    Publication Date: 2020-08-01
    Description: 3C 279 is an archetypal blazar with a prominent radio jet that show broadband flux density variability across the entire electromagnetic spectrum. We use an ultra-high angular resolution technique – global Very Long Baseline Interferometry (VLBI) at 1.3 mm (230 GHz) – to resolve the innermost jet of 3C 279 in order to study its fine-scale morphology close to the jet base where highly variable γ-ray emission is thought to originate, according to various models. The source was observed during four days in April 2017 with the Event Horizon Telescope at 230 GHz, including the phased Atacama Large Millimeter/submillimeter Array (ALMA), at an angular resolution of ∼20 μas (at a redshift of z = 0.536 this corresponds to ∼0.13 pc  ∼ 1700 Schwarzschild radii with a black hole mass MBH = 8 × 108 M⊙). Imaging and model-fitting techniques were applied to the data to parameterize the fine-scale source structure and its variation. We find a multicomponent inner jet morphology with the northernmost component elongated perpendicular to the direction of the jet, as imaged at longer wavelengths. The elongated nuclear structure is consistent on all four observing days and across different imaging methods and model-fitting techniques, and therefore appears robust. Owing to its compactness and brightness, we associate the northern nuclear structure as the VLBI “core”. This morphology can be interpreted as either a broad resolved jet base or a spatially bent jet. We also find significant day-to-day variations in the closure phases, which appear most pronounced on the triangles with the longest baselines. Our analysis shows that this variation is related to a systematic change of the source structure. Two inner jet components move non-radially at apparent speeds of ∼15 c and ∼20 c (∼1.3 and ∼1.7 μas day−1, respectively), which more strongly supports the scenario of traveling shocks or instabilities in a bent, possibly rotating jet. The observed apparent speeds are also coincident with the 3C 279 large-scale jet kinematics observed at longer (cm) wavelengths, suggesting no significant jet acceleration between the 1.3 mm core and the outer jet. The intrinsic brightness temperature of the jet components are ≲1010 K, a magnitude or more lower than typical values seen at ≥7 mm wavelengths. The low brightness temperature and morphological complexity suggest that the core region of 3C 279 becomes optically thin at short (mm) wavelengths.
    Print ISSN: 0004-6361
    Electronic ISSN: 1432-0746
    Topics: Physics
    Published by EDP Sciences
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Drying conditions had a pronounced effect on the degree of loss of available lysine in spaghetti, but had no significant effect on the level of any other amino acid. Increasing the drying temperature and the duration of high temperature (HT) resulted in increasing loss of available lysine. Moisture content of the spaghetti at the onset of HT had no significant effect on the extent of available lysine loss. Relatively short term exposure of spaghetti to HT during drying resulted in improved spaghetti color and much reduced loss of available lysine compared to drying programs with longer exposure to HT, without sacrificing cooking quality. Cooking spaghetti had no effect on amino acid composition and available lysine levels.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Spaghetti was processed in a semi-commercial scale laboratory press from a range of raw materials, dried by a low temperature (LT) and a high temperature (HT) drying cycle, and assessed for stickiness and other important cooking quality attributes in cooking waters of varying hardness. Cooked HT spaghetti was generally less sticky, more resilient, firmer, and exhibited lower cooking loss than corresponding LT spaghetti. As cooking water hardness increased spaghetti became stickier and cooking loss increased. Stickiness was influenced by cultivar, wheat class, raw material granulation and protein content, but was not related to sprout damage. Stickiness was significantly correlated to cooking loss, cooked weight, degree of swelling, compressibility, recovery, and firmness. However, even when all these factors were included in a step-up regression less than 50% of the variance in stickiness could be predicted.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 characteristics of spaghetti produced from two high temperature (HT) drying cycles, one featuring HT at the initial stages of drying (HT-A) and one featuring HT during the latter stages of drying (HT-B) were compared to spaghetti produced by low temperature (LT) drying. Both HT cycles had the advantage of greatly reduced drying time. In addition HT-A spaghetti exhibited much enhanced color intensity compared to LT spaghetti. Although HT-A spaghetti cooking properties were marginally inferior to LT spaghetti, cooking quality was still satisfactory. Spaghetti from HT-B was equal to or better than LT spaghetti in color quality while also exhibiting improved strand strength and superior cooking properties.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: SUMMARY— Results obtained by a thermal extraction procedure for determining the fat content of fresh ground beef were found to correlate significantly (1% level) with results obtained by the official AOAC solvent extraction procedure. The fat levels investigated ranged between 14 and 29%. As the amount of sample grinding increased, the fat variation within thermal extraction replications decreased, while the differences between the thermal and solvent extracted fat became larger.Linear regression between the two methods contained significant error in certain areas of the fat range tested. The fourth order polynomial provided the best fit curve between the solvent and thermal extraction data for thermal samples ground once through a plate having g-in. diameter holes and twice through a plate having holes 1/8-in. in diameter. The thermal extraction method, being adequately reproducible, rapid, and economical, provides a valuable tool to the food industry in control procedure and to the Armed Forces in its quality assurance tests.
    Type of Medium: Electronic Resource
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  • 7
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 8
    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
    Journal of food science 60 (1995), 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 (9–11% fat) was restructured with each of six mechanical treatments including chunking, fiberizing, slicing, chunking + slicing, slicing + water, and tenderizing each in combination with addition of 0.5% sodium chloride (salt)/0.5% phosphate, 0.5% Na-alginate/0.5% Ca-lactate, 0.5% Na-pectate/0.5% Ca-lactate, or no additives (control). Beef steaks restructured with salt/phosphate had lower (P〈0.05) purge losses: higher binding force and bind scores than control products. Steaks restructured with Na-alginate/Ca-lactate had lower cooking losses and higher bind scores than controls. Use of Na-pectate/Ca-lactate did not improve (P〉0.05) purge loss, cooking loss, binding force or sensory properties. Chunked meat or mixtures of chunked and sliced meats in combination with salt/phosphate or Na-alginateica-lactate resulted in steaks with acceptable bind and textural properties.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Quality characteristics of restructured steaks formulated with veal trimmings or veal leg meat and Na-alginate/Ca-lactate or salt (NaCl)/phosphate were evaluated. Trimmings restructured with salt/phosphate had higher (P〈0.05) bind scores (measured instrumentally and by sensory) than veal trimmings restructured with Na-alginate/Ca-lactate. Salt/phosphate (0.3–0.5%) reduced (P〈0.05) purge and increased binding force and sensory score of bind in restructured veal trimmings and leg meat compared to control and Na- alginate/Ca-lactate treatments. The use of Na-alginate/Ca-lactate as a binder for veal leg meat increased (P〈0.05) binding force and sensory score of bind and decreased cook loss when used at 0.4%.
    Type of Medium: Electronic Resource
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