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  • 11
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 12
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of the American Chemical Society 93 (1971), S. 3092-3093 
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
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  • 13
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of the American Chemical Society 94 (1972), S. 3639-3641 
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
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  • 14
    ISSN: 1432-1793
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Three marine diatoms Lauderia annulata Cleve, Odontella sinensis (Greville) Grunow and Thalassiosira rotula Meunier were exposed to ultraviolet (UV) radiation of different wavebands under controlled laboratory conditions (0.035 vol% CO2, 18 °C). Several changes in the patterns of pigments in these organisms were seen depending on the waveband of UV radiation and species examined. UV-B and UV-B plus UV-A radiation led to a reduction in the overall pigment content of all three diatoms. The uptake of 15N-ammonium was less affected by 5-h UV-A (WG 320) but significantly reduced after UV-B and UV-B plus UV-A exposure. The pattern of free amino acid pools varied depending on the applied UV wavebands and the tested diatom. The main protein-bound amino acids of T. rotula decreased after 5-h UV irradiance except leucine. Contents of adenosine 5′-mono-, di-, and triphosphate (AMP, ADP and ATP) were affected differently by UV radiation; ATP values increased at the end of UV-B and UV-B plus UV-A exposure. These results have been discussed with reference to the impact of the different UV sources and the influence on the nitrogen metabolism in connection to pigments and supply with energy.
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  • 15
    Electronic Resource
    Electronic Resource
    Springer
    Il nuovo cimento della Società Italiana di Fisica 1 (1982), S. 666-672 
    ISSN: 0392-6737
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Description / Table of Contents: Riassunto Utilizzando una tecnica sperimentale che consente di determinare in fili metallici sia la diffusività termicaD sia il coefficienteμ di perdita superficiale mediante la misura diretta del ritardo di fase e dell'attenuazione di un'onda termica tra due punti fissi del campione, ci si è proposti di analizzare alcuni risultati ottenuti recentemente in un campione di rame, variando opportuamente le condizioni al contorno. In particolare, ci si è voluti assicurare che la diffusività termica non risultasse dipendente dal valore del coefficiente di perdita superficiale. Le misure sono state eseguite alla frequenza fissa di 0.0121 Hz in atmosfera di azoto, a pressioni diverse comprese tra ∼10−2 mTorr e 220 mTorr. L'estremità lontana del campione e le pareti del contenitore erano tenuti costantemente alla stessa temperatura (0°C), mentre il gradiente termico era sistematicamente variato tra 2°C e 12°C, in corrispondenza di ciascuna pressione. Operando in questo modo, si potevano variare opportunamente sia la conduzione sia l'irraggiamento del calore dalla superficie laterale del campione nel mezzo circostante. In queste misure, la causa predominante di errore viene dalla misura dello sfasamento delle due onde, che introduce nella valutazione diD un'incertezza del 2%. I valori sperimentali ottenuti nelle diverse condizioni prima ricordate risultano, in ogni caso, compresi entro i limiti di questa incertezza, poichéD=(1.17±0.02) cm2/s, in ottimo accordo con i dati della letteratura. Questo risultato dimostra pertanto che la diffusività termica, determinata con questo metodo dinamico, risulta effettivamente indipendente dalla quantità di calore transmesso dal campione nel mezzo circostante, consentendo pertanto piú agevoli determinazioni della conducibilità termica dei solidi, noti la densità ed il calore specifico.
    Abstract: Резюме С помощью новой экспериментальной техники, основанной на нестационарном методе, т.е. на свойствах распространения тепловых волн, мы измеряем коэффициент температуропроводностиD медного провода, посредством измения граничных условий, чтобы выяснить независимость величинD от поверхностных потерь тепла. Температурные осцилляции при фиксированной частоте 0.0121 Гц возбуждаются на одном конце образца, который помеЩен в атмосферу азота при различных давлениях в области от ∼10−2 мтор до 220 мтор. Температуры другого конца образца и стенок контейнера являются постояннюми 0°C, тогда как градиент температуры между средним значением осциллирующей темпертурой и этой постоянной температурой изменяется от 2°C до 12°C для каждого значения давления, за счет регулировки мощности нагревателя. Этот метод позволяет изменять тепловые потери, обусловленные либо проводимостью и конвекцией, либо излучением. Основная причина ошибок проистекает из неопределенности в измерениях фазового сдвига между тепловыми осцилляциями, заререгистрированными в двух фиксированных точках образца. Ошибка при измерении составляет около 2%. Экспериментальные значения, полученные для коэффициента температуропроводности при различных граничных условиях,D=(1.17±0.02) см−2с−1, хорошо согласуются с данными в литературе. Полученные результаты показывают, что предложенный экспериментальный метод обладает большим преимуществом при определении температуропроводности и, следовательно, теплопроводности твердых тел, не уделяя особого внимания изоляции образца.
    Notes: Summary By means of a new experimental technique based on a non-steady-state method,i.e. on the propagation properties of thermal waves, we have measured the thermal diffusivityD of a copper wire by changing properly its boundary conditions in order to ascertain whether the values ofD were independent of the surface heat losses. Temperature oscillations at the fixed frequency of 0.0121 Hz were excited at one end of the specimen which was in nitrogen atmosphere at different pressures ranging from ∼10−2 mTorr to 220 mTorr. The temperatures of the far end of the specimen and the walls of the container had the same constant value of 0°C, while the temperature gradient between the average value of the oscillating temperatures and this constant temperature was changed from 2°C to 12°C for each pressure by adjusting the heater power. By operating in this way it was possible to change either the heat losses due to conduction and convection or those due to radiation. The major cause of error came from the uncertainty in the measurements of the phase shift between the thermal oscillations detected at the two fixed points of the specimen which introduces in the evaluation ofD an error of about 2%. The experimental values obtained for the thermal diffusivity in these different boundary conditions were in any case comprised within this uncertainty sinceD=(1.17±0.02) cm2s−1, in good agreement with the literature. The results so far obtained show that the experimental method has the great advantage of giving the thermal diffusivity and, therefore, the thermal conductivity of a solid without the necessity of taking particular care in insulating the specimen.
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  • 16
    Electronic Resource
    Electronic Resource
    Springer
    Il nuovo cimento della Società Italiana di Fisica 7 (1986), S. 781-794 
    ISSN: 0392-6737
    Keywords: Other topics in thermal properties of condensed matter
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Description / Table of Contents: Riassunto Servendosi di una tecnica sperimentale basata su un metodo non stazionario, in particolare, sulla propagazione di onde termiche, sono stati misurati, a temperatura ambiente e su un intervallo di frequenze tra 6 e 30 mHz, la diffusività termicaD, il coefficiente di perdita laterale e la perdita relativa per unità di lunghezza di campioni di Nb e Ta, in funzione del contenuto di idrogeno anche oltre il limite di solubilità. L’aumento dell’idrogeno produce in entrambi i casi notevoli variazioni in queste grandezze che sono analizzate alla luce della trasformazione dalla fase di soluzione solida a quella di precipitazione degli idruri. Sono state misurate anche le grandezze caratteristiche di propagazione delle onde termiche, in particolare la velocità di fase ed il coefficiente di attenuazione. Si è visto che l’aumento della concentrazione di idrogeno nella soluzione solida provoca una graduale diminuzione della velocità di fase ed un aumento del coefficiente di attenuazione fino al limite di solubilità. Aumentando ancora il contenuto d’idrogeno, la velocità mostra una tendenza ad aumentare verso il valore corrispondente al metallo puro, mentre il coefficiente di attenuazione diminuisce verso valori anche inferiori a quello del metallo puro. L’esame dei risultati sin qui ottenuti con questa tecnica sperimentale appare nel complesso piuttosto incoraggiante.
    Abstract: Резюоме С помощью экспериментальной техники, основанной на методе нестационарных состояний, т.е. на распространении тепловых волх, мы измеряем при комнатной температуре при частотах осцилляций в интервале от 6 до 30 мГд коеффициент температуропроводности, попечный коэффициент тепловях потерь и «относительняе тепловяе потери» в Nb и т Ta проволоках в зависимости от концентрации водородной примеси. Образование гидридов и осаждение заметно изменяют поведение рассматриваемых величин. Из проведенных измерений можно вычислить скорость распространения и коэффициент затухания тепловях волн. Обнаружено, что увеличение концентрации водорода в твердом растворе приводит к уменышению скорости и увеличению коэффициента затухания, пока не достигается предел растворимости. Для больших концентраций водорода скорость обнаруживает тенденцию к увеличению до величины, соответствуьщей чистому металлу, тогда как коэффициент затухания уменьшается ниЗе величины, соответствующей чистому металлу. Полученные результаты являются многообещающими для исследования свойств гидрированных систем.
    Notes: Summary By means of an experimental technique based on a nonsteady-state method,i.e. on the propagation of thermal waves, we have measured at room temperature for oscillation frequencies between 6 and 30 mHz the thermal diffusivity, the lateral thermal-loss coefficient and the «fractional heat loss» in Nb and Ta wires as a function of hydrogen doping. The appearance of hydride formation and precipitation notably changes the behaviour of these quantities. From these measurements it was also possible to calculate the propagation velocity and attenuation coefficient of thermal waves. It was found that the increase of the hydrogen concentration in the solid solution produces a gradual decrease in the velocity and increase in the attenuation coefficient until the solubility limit is reached. For larger hydrogen concentrations, the velocity showed a tendency to increase towards the value of the pure metal, while the attenuation coefficient decreased below the value of the pure metal. These results as a whole appear quite promising for studying the properties of hydrogenated systems.
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  • 17
    Electronic Resource
    Electronic Resource
    Springer
    Il nuovo cimento della Società Italiana di Fisica 16 (1994), S. 1247-1252 
    ISSN: 0392-6737
    Keywords: Glass transitions ; Brillouin and Rayleigh scattering ; Conference proceedings
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Summary The relaxation processes of glass-forming polymethylacrylate have been studied in a wide temperature range above the glass transition temperatureT g by means of light scattering measurements. Experimental spectra give evidence of a self-similar behaviourI(ω) ∝ ω−(1−a) over a spectral range of 2–3 decades, consistent with the predictions of the mode-coupling theory. Different from the prediction of the theory, the value ofa is strongly temperature dependent. This behaviour has been attributed to the presence of a slow secondary relaxation located in the GHz frequency region, whose strength progressively increases with temperature.
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  • 18
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Peleg's models. Elastic equilibrium modulus obtained from the Maxwellian model decreased from 1.22 to 0.11 104Pa during ripening. The constants derived from Peleg's model, k1 and k2, diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 104Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d−1) than in the central zone (0.0368 d−1). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.
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  • 19
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Port Salut Argentino cheeses were frozen, stored in a freezer at −22 °C for different periods, and slowly thawed. After thawing, some cheeses were immediately sampled while others were sampled after different refrigerated storage times. Reversed Phase High Performance Liquid chromatograms were compared applying principal component analysis. The information obtained from the chromatograms was successfully summarized in 2 dimensions accounting for 93.4% of the data variation. According to sample grouping, there were differences between Port Salut Argentino cheeses due to the ripening during refrigerated storage for up to 60 days at 4 7deg;C. However, for cheeses that were sampled immediately after slow thawing, there was no significant effect of the frozen storage time in cheese proteolysis, from 1 to 60 d.
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  • 20
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : Free amino acid profiles of Port Salut Argentino cheeses at different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 d), and cheese zones (central and external) were studied. Derivatization with o-phtaldialdehyde and a C18 column were used for chromatographic separations. Principal component analysis reduced data to 2 dimensions where unripened cheeses (1 to 13 d) were grouped independently of ripening time, sampling zone, and storage condition. Ripened cheeses (27 and 56 d) showed scattering according to ripening time. The contribution of free amino acid profiles to quality in cheeses preserved by frozen storage may be considered similar to that in traditionally ripened cheeses.
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