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  • Springer Nature  (5,644)
  • Nature Publishing Group  (5,535)
  • Blackwell Publishing Ltd  (1,193)
  • American Meteorological Society  (395)
  • Springer Science + Business Media
  • 1960-1964  (12,767)
  • 1962  (12,767)
Collection
Publisher
Years
  • 1960-1964  (12,767)
Year
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 14 (1962), S. 0 
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 14 (1962), S. 0 
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Metroeconomica 14 (1962), S. 0 
    ISSN: 1467-999X
    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
    Metroeconomica 14 (1962), S. 0 
    ISSN: 1467-999X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Type of Medium: Electronic Resource
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  • 5
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes were determined in total and water-soluble calcium and magnesium content and in the pectic substances of Bartlett pears during maturation and storage. The data indicate a change in metabolic processes when the fruit is removed from the tree. In maturing fruit, about 48% of calcium and 65% of magnesium are present in soluble form. Both cations generally decreased during maturation. The Mg/Ca ratio varied with growing conditions and may be related to soil composition. The data indicate that mare, total pectin, water-soluble pectin, total calcium, and total magnesium arc correlated with firmness. The relationship of soluble calcium and magnesium to firmness is radically different in detached fruit from that in fruit on the tree. Analyses of data indicate that the “bound” calcium and magnesium are present in concentrations far greater than the total available carboxyl groups of pectin, and that protopecin content is not related to calcium- or magnesium-bound pectinic acid chains. In detaching ripening fruit, when a general breakdown begins there is a good correlation of all data with firmness.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: An apparatus was developed to study the extensibility and elasticity characteristics of muscle fibers before and during the onset of rigor mortis. A variable load (weight) was applied to a muscle specimen held in a chamber under controlled conditions maintained by a thermostatically regulated cartridge heater, cooling coil, and gas inlet. A solenoid cell, energized by a cyclic timer, was used to release and apply the load in a direction longitudinal to the vertically mounted specimen. A lever attached to the specimen-loading, system transmitted the extensibility and elasticity of the specimen to the armature of a differential transformer. The output voltage, from the secondary transformer winding was directly proportional to displacement of the armature. This AC output signal was rectified and transferred to a DC recording microammeter. The time course of rigor mortis was not influenced by loading and unloading interval or size of muscle strip, and was found to be temperature-dependent, being prolonged as temperature was decreased. The white fibers of the semitendinosus muscle were found to have a considerably longer delay phase than the red fibers. The relations between the time course of rigor mortis and the ultimate properties of the muscle were discussed.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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 sodium 2,6-dichlorohenzenoneindophenol method (Method A) and the diazotized 4-methoxy-2-nitroaniline method (Method B) for measuring reduced ascorbic acid in frozen peas were compared. A randomized incomplete block design with 12 replications for each of the two methods of ascorbic acid analysis was used. Very highly significant differences in ascorbic acid values were obtained between Methods A and B, with Method A always the higher.
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: Variations in the apparent dissociation constants of ethyl acetate for several different samples of banana pulp are noted. It is hypothesized that the variations might he due to the involvement of coupled reactions that supply or delete one or more of the reacting species at a rate faster than that at which the tissue esterases function to establish equilibrium. In the same samples, the constants for methyl acetate and iso-amyl acetate remained relatively constant.
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: This paper describes the separation and partial identification of 10 volatile fatty acids present in apple wine. The acidic fraction was prepared by “stripping” the wine in a rising film evaporator and separating the volatile acids from the strippings by appropriate pH adjustment, steam distillation and extraction. When the volatile acids of apple wine were examined by gas chromatography, using Ucon 50-HB-2000 and Uconnonpolar, ten distinct peaks were revealed. In addition the volatile acids were methylated with diazomethane, and the composition of the methyl ester fractions was studied by gas chromatography using diethylene glycol succinate and Carbowax-400.
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: Two related glycoflavones (flavonoids A and B) have been isolated from commercial wheat germ samples, where they occur to the extent of some Q.2–0.3%. Each consists of an apigenin nucleus to which is attached a highly hydroxylated glycosyl-type side chain. Evidence from ultraviolet spectrophotometric studies and from similarities with known glycoflavones suggests that the side chain is in the & position. Short hydrolysis of flavonoid A splits off a molecule of sinapic acid, leaving flavonoid B, while more prolonged mineral acid treatment of both flavonoids leads to partial formation of a third glycoflavoue. In addition to the glycoflavones, ferulic acid and vanillic acid have been found in wheat germ in the free form. The presence of a methoxy hydroquinone glycoside has also been indicated.
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