Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Hoboken, NJ : Wiley-Blackwell
    AIChE Journal 13 (1967), S. 739-744 
    ISSN: 0001-1541
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Normal freezing of several organic systems exhibiting simple eutectic behavior has been studied experimentally, and the occurrence of constitutional subcooling has been clearly established. This phenomenon, previously observed in systems of metallurgical interest, results in the instability of a planar solid-liquid interface and leads to solute trapping. This trapping mechanism quantitatively explains why eutectic forming systems exhibit solid phase concentration profiles identical to those expected of systems which form solid solutions. The onset of constitutional subcooling can be correlated and reliably predicted by theoretical equations.Although the process of normal freezing with no liquid phase agitation would appear to be well described by a diffusion model, free convection induced by concentration gradients renders a boundary-layer model more appropriate when the liquid density of the solvent exceeds that of the solute and freezing is in an upward direction.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 2
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    Journal of Crystal Growth 123 (1992), S. 236-246 
    ISSN: 0022-0248
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: SEM was used to determine the effect of postmortem aging (unheated) and cooking (heated to internal temperatures of 60, 70 and 80°C by broiling) on the ultrastructural characteristics of bovine longissimus and psoas major muscles. Micrographs from postmortem aged (unheated) muscle clearly showed the fibrillar and connective tissue structures of muscle. Progressive changes with increased temperature were observed in endomisial sheath swelling, collagen fiber disintegration and myo-fibril fragmentation, coagulation and shrinkage. Specifically, after heating to 70°C, banding patterns and myofibril fragmentation at Z-disks were clearly evident. Degradation of collagen fibers in the perimysium was initiated at 70°C and intense disintegration was observed at 80°C. Changes observed in psoas major were different from those in the longissimus in that intact myofibrils and tubules were observed in both the heated and unheated samples. This may be due to the “loose” packing of myofibrils unique to psoas major muscle. Furthermore, less shrinkage and coagulation of myofilaments in the A band region and wider I band regions were noted. These observations of looser packing of myoflbrils, thinner myotibril threads and wider I band regions offer additional evidence as to why steaks from psoas major muscle are more tender than those from longissimus muscle.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 4
    ISSN: 1365-2036
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: Aim : Pyogenic liver abscesses result in substantial morbidity and mortality. Antimicrobial regimens using sequential intravenous/oral therapy may reduce the length of hospital stay. In this retrospective analysis, the efficacy of continuous intravenous antibiotic therapy (group I) vs. sequential intravenous/oral antibiotic therapy (group II) was studied in patients with pyogenic liver abscess.Methods : One hundred and twelve consecutive patients (55 in group I and 57 in group II) with pyogenic liver abscess were analysed. Clinical response, length of hospital stay and relapse rates were examined.Results : Group II had a significantly shorter duration of intravenous antibiotic treatment (3.2 weeks vs. 5.9 weeks, P 〈 0.01) and a shorter length of hospital stay (28 days vs. 42 days, P 〈 0.01) when compared to group I. Oral antibiotics were prescribed for a median duration of 2.9 weeks in group II after discharge. No relapse occurred within 6 weeks after the completion of treatment in both groups. The cost of therapy was significantly lower in group II than in group I by 33%.Conclusions : A sequential intravenous/oral antibiotic regime is a safe and effective treatment for pyogenic liver abscess. This reduces the cost of therapy and the length of hospital stay.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Effects of rate of heating and final internal temperatures on the texture of fish gels were studied using mechanically deboned fish tissues of 2 species and 2 harvest locations. Generally, rapid heating to 85°C internal temperature (using 100°C steam) produced a firmer, more springy texture in fish gels in comparison with those heated slowly to 70°C internal temperature. However, these thermal effects on gel textures were species and harvest location dependent. Degradations of tropomyosin and myosin observed in cooked fish gels were highly related to gel textural properties. Results further suggested that changes in muscle proteins during heating were caused by proteolytic factor(s) in the sarcoplasmic fraction. The proteolytic crude fraction was isolated and partially characterized. Optimal temperature for proteolytic activity was 60°C; optimal pH was between pH 8.0 and pH 8.5; calcium ion activated the proteolytic activity and the optimal calcium ion concentration for activation was 1 mM; metal chelators, EDTA and EGTA, inhibited the proteolytic activity. A thorough understanding of these proteolytic factors and their subsequent control is important for the utilization of mechanically deboned fish tissues.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Protein functionalities were studied in comminuted fish gels from mechanically deboned fish tissues of four species after storage at −29° C up to 12 months. Differences in gel textures, which were evaluated instrumentally and by a texture profile sensory panel, were evident among fish species and time in frozen storage. Fish gel texture was not significantly related to, protein solubility of raw tissues, but was closely related to water-holding capacity and protein solubility of cooked gels. Degradation of tropomyosin and myosin probably occurred in some of the fish gels during thermal processing.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...