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  • Artikel  (23.856)
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  • 1
    Publikationsdatum: 2022-05-27
    Beschreibung: © The Author(s), 2021. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in Gosselin, K. M., Nelson, R. K., Spivak, A. C., Sylva, S. P., Van Mooy, B. A. S., Aeppli, C., Sharpless, C. M., O’Neil, G. W., Arrington, E. C., Reddy, C. M., & Valentine, D. L. Production of two highly abundant 2-methyl-branched fatty acids by blooms of the globally significant marine cyanobacteria Trichodesmium erythraeum. ACS Omega, 6(35), (2021): 22803–22810, https://doi.org/10.1021/acsomega.1c03196.
    Beschreibung: The bloom-forming cyanobacteria Trichodesmium contribute up to 30% to the total fixed nitrogen in the global oceans and thereby drive substantial productivity. On an expedition in the Gulf of Mexico, we observed and sampled surface slicks, some of which included dense blooms of Trichodesmium erythraeum. These bloom samples contained abundant and atypical free fatty acids, identified here as 2-methyldecanoic acid and 2-methyldodecanoic acid. The high abundance and unusual branching pattern of these compounds suggest that they may play a specific role in this globally important organism.
    Beschreibung: This work was funded with grants from the National Science Foundation grants OCE-1333148, OCE-1333162, and OCE-1756254 and the Woods Hole Oceanographic Institution (IR&D). GCxGC analysis made possible by WHOI’s Investment in Science Fund.
    Schlagwort(e): Lipids ; Alkyls ; Bacteria ; Genetics ; Chromatography
    Repository-Name: Woods Hole Open Access Server
    Materialart: Article
    Standort Signatur Erwartet Verfügbarkeit
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  • 2
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26299 | 23782 | 2019-03-27 06:00:01 | 26299 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Schlagwort(e): Chemistry ; Fisheries ; Malaysia ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Biochemical analysis ; Lethal limits
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 71-74
    Format: 4
    Standort Signatur Erwartet Verfügbarkeit
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  • 3
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26300 | 23782 | 2019-03-27 05:58:36 | 26300 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Schlagwort(e): Aquaculture ; Chemistry ; Fisheries ; Myanmar ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Lethal limits
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 75-83
    Format: 9
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  • 4
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26303 | 23782 | 2019-03-27 05:51:15 | 26303 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Schlagwort(e): Chemistry ; Fisheries ; Thailand ; Pesticides ; Biological sampling ; Fish ; Fishery products ; Dried products ; Lethal limits
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 100-105
    Format: 6
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  • 5
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26826 | 23782 | 2019-11-21 00:56:12 | 26826 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Beschreibung: Presented in the paper is the standard procedure in the determination of K value which is an index to measure the enzymatic freshness of fish and squid. Specifically, reagents, apparatus and the analytical procedures needed and the calculations are presented.
    Schlagwort(e): Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-6.1-B-6.7
    Format: 7
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  • 6
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26825 | 23782 | 2019-11-21 00:52:35 | 26825 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Beschreibung: Presented in the paper is the standard procedure in measuring K value in fish meat by means of the freshness testing paper technique.
    Schlagwort(e): Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fish inspection ; Fishery industry ; Food technology ; Standards ; Specifications
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: B-7.1-B-7.2
    Format: 2
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  • 7
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26802 | 23782 | 2019-11-12 05:28:20 | 26802 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Beschreibung: Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures are presented.
    Schlagwort(e): Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Microbiological analysis ; Fishery products ; Processed fishery products ; Fish inspection ; Fishery industry ; Food additives ; Food technology ; Standards ; Specifications ; pH
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: A-3.1-A-3.2
    Format: 2
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  • 8
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26842 | 23782 | 2019-11-15 07:54:48 | 26842 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Beschreibung: Starch is commonly used in the production of fish jelly products as an extender and as binding agent. The paper provides the methodology in the determination of starch in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the starch in a sample are provided.
    Schlagwort(e): Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Starch ; Additives ; Food additives
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-4.1-D-4.4
    Format: 4
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  • 9
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26852 | 23782 | 2019-11-15 07:36:44 | 26852 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Beschreibung: Cholera is an acute specific infection caused by the organism, Vibrio cholera. Diagnosis may be confirmed by the presence of large numbers of the comma-shaped bacilli on direct microscopic examination of a fecal or vomitus smear, and by the isolation of the organism on culture. Fish and shellfish have been identified as vehicles of cholera. Large numbers of V. cholera must usually be ingested to cause cholera. Thus problems often occur when poor handling and inadequate refrigeration have allowed the organism to multiply. Presented in the paper is the methodology of determining the presence of Vibrio cholera in fish and fishery products.
    Schlagwort(e): Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Aerobic bacteria ; Microbiological analysis ; Microorganisms ; Pathogenic bacteria ; Pathogens ; Health and safety ; Public health ; Microbial contamination ; Vibrio cholerae
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: E-7.1-E-7.5
    Format: 5
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  • 10
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26843 | 23782 | 2019-11-15 07:52:55 | 26843 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publikationsdatum: 2022-08-02
    Beschreibung: Sodium chloride is an important additive for the production of fish jelly products. It extracts the salt soluble protein to give the gel strength of the final product. The paper provides the methodology in the determination of the amount of sodium chloride in fish jelly products. Instructions for sample preparation and the reagents needed are presented. Detailed procedures in the determination of the salt in a sample are provided.
    Schlagwort(e): Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Salts ; Sodium chloride
    Repository-Name: AquaDocs
    Materialart: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-5.1-D-5.2
    Format: 2
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