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  • 1
    Electronic Resource
    Electronic Resource
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 80 (1996), S. 747-751 
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The amorphous-to-nanocrystalline transition was studied on various melt-spun, ball-milled, and cluster-synthesized alloys by means of differential scanning calorimetry. In the framework of a simple model the correlation found between the pre-exponential factors and activation enthalpies for the crystallization (KISSINGER analysis) can be attributed to the similar correlation which exists for the tracer diffusivities in the respective amorphous alloys. The shift of the present pre-exponential factors and activation enthalpies towards higher values compared to the diffusion coefficients in the amorphous state indicates a change of the diffusivity due to the amorphous-to-nanocrystalline transition. The crystallization kinetics of Fe73.5Si13.5B9Nb3Cu1 is discussed in the light of recent self-diffusion studies of the intermetallic compound Fe3Si. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
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  • 2
    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
    Notes: SUMMARY— Boned Leghorn fowl meat was seasoned and prepared as all light or all dark meat 2-lb rolls. 6 smoke-flavor treatments were applied to both the light and dark meat rolls. These treatments were liquid brine smoke, concentrated liquid smoke, smokehouse, oil-base smoke, oil-base smoke and cure, and dry smoke. Products were held up to 14 days at 1°C and 5 weeks at — 18°C. Light meat contained more moisture, gave a higher yield, was more tender and exhibited better binding characteristics than dark meat. Cured samples contained less moisture than the uncured. A taste panel gave a higher preference for the products which received the oil-base smoke, oil-base smoke plus cure, and smokehouse. Light meat was preferred to dark, although dark meat was rated more juicy. No significant changes occurred due to freezing or storage, or both.
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1399-3054
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: It was postulated that the release of lateral buds from apical dominance is triggered by the immediate increase in apoplastic water potential (hydrostatic pressure) that is produced by shoot decapitation and that is rapidly transmitted throughout the plant. In experiments conducted to test this hypothesis the use of a strain gauge transducer capable of measuring bud growth with an accuracy of ± 0.1 μm, showed that growth of the inhibited lateral bud at the primary leaf node of Phaseolus vulgaris (L.) ev. Canadian Wonder was initiated within 1 to 5 s following shoot decapitation or excision of the primary leaves. When only the apical bud was excised the lateral bud showed a brief, transitory growth response of ca 1 min duration, but the axillary buds of the first and second trifoliate leaves were released from inhibition. Decapitation of the shoot just below the first trifoliate leaf induced a lateral bud response characterized by three distinct stages: a) a rapid initial growth response with a mean duration of 4.9 min b) a period of arrested growth, which varied in duration from 2 min to 4 h and c) the subsequent resumption of growth.Excision of both primary leaves induced a rapid but transitory bud response of considerably greater duration than that induced by apical bud excision. Excision of the primary leaves prior to decapitation of the shoot eliminated the phase of arrested growth, which characterized the bud response to decapitation of the intact plant. The rapidity of the bud response to both shoot decapitation and leaf excision and the interaction between the effect of these two treatments are consistent with the hypothesis that competition for water plays a major role in the correlative inhibition of lateral buds.
    Type of Medium: Electronic Resource
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