38,731 research outputs found
D.G. Beers Map of Warren County, Kentucky
Get PDFThis map shows the names of residents, their ownership, a business directory, population table, and 7 insets if the surrounding towns.
Beers, D. G. (Daniel G.)Lanagan, J.D.G. Beers & Co., H.J. Toudy & Co., Worley & Bracher
Map of McKean Co., Pennsylvania : from actual surveys and official records /
No full textShows townships, warranty-deed tracts with numbers/acreages/warrantees' initials, some real-property tracts with owners' names, and rural buildings with householders' names.Former wall map.Hand col. to distinguish townships.Printed in NW/NE/SW/SE segments.LC copy imperfect: Brittle, shellacked, strongly darkened, cracked, missing small internal sections, hemmed in cloth at outer edges. DLCIncludes distance table, business directories, key to warrantees' names, borough insets of Bradford/Smethport/Kane/Port Allegany, and 5 village insets
Quantification of phenolic compounds in different types of crafts beers, worts, starting and spent ingredients by liquid chromatography-tandem mass spectrometry
No full textAn accurate quantification of phenolic compounds present in several kind of craft beers, corresponding worts, ingredients and spent products was performed by LC–MS/MS in this study. The dilution 1:2 of the sample with the mobile phase gave the best results, offering a very fast and simple method to reduce the matrix effect. A validated method was applied to six different types of craft beers, their worts, starting and spent products, such as barley malts and barley husks, starting hops and spent hops, and finally, starting yeast and spent yeasts to quantify the selected phenolic compounds. The Total Phenol Content (TPC) of barley malts is not negligible and it results almost prevalently due to trans-p-coumaric acid, which ranges from 76.4 μg/Kg for Mais to 672.6 μg/Kg for Munich. The trans-p-coumaric acid is transferred to the worts during the must preparation and is responsible for the not negligible TPC of worts, that was between 131.1 μg/Kg for Ego to 2041.6 μg/Kg for Alter beer. Bitter acids and prenylflavonoids are mainly present in the starting hops (TPC 323.8 μg/Kg and TPC 500.3 for Saaz and Perle hops, respectively). Their concentration strongly decreases in the spent hops where the TPC ranges between 8.0 μg/Kg for Triplo Malto to 24.4 μg/Kg for Alter, suggesting that they are transferred to the intermediate of production. Phenolic compounds, originally present in the starting barley malts and hops, are limitedly present into the final beers, and their TPC ranges approximately from 65.6 μg/Kg for Fiat lux to 105.3 μg/Kg for Alter. Actually, most phenolic compounds are absorbed into the yeast added for the fermentation, as it is clearly evident from the observation that spent yeasts contain a higher phenolic compounds amount with the respect to the starting yeast, and several phenolic compounds, in particular those coming from hops, are originally absent into the yeast and are only present in the spent ones
BPA, BPB, BPF, BADGE and BFDGE in canned beers from the Italian market
No full textA survey of BPA, BPB, BPF, BADGE and BFDGE contamination in canned beers from the Italian market is reported. An analytical method for the determination of these five bisphenols down to 0.5 ng mL−1 using UPLC with fluorescence detection was developed and validated. A total of 40 canned beers were collected from the market in Southern Italy and analysed. The results showed that only 14 samples were contaminated at concentrations ranging from 0.5 to 2.5 ng mL−1 by at least BPA, BPF and BADGE. No contamination by BPB and BFDGE was detected. This survey suggests that canned beers from the Italian market should represent neither a relevant source of intake of bisphenols nor a risk for consumer’s health
Use of AMD-HPTLC for carbohydrate monitoring in beers
No full textDetermination of malto-oligosaccharides and monosaccharides is important for controlling brewing processes and for characterization of final product taste by making a correlation between sensory impressions and quantitative measurement of the components. Amino-layer HPTLC (high-performance thin-layer chromatography) associated with AMD (automated multiple development) has been evaluated for use in monitoring of maltotetraose, maltotriose, glucose, and fructose in different beers. The AMD-HPTLC system allows one to operate under gradient conditions and to separate complex mixtures of components within large intervals of polarity. In this case the gradient was based on acetonitrile-acetone-water. The results obtained show that the low detection limit, the absence of clean-up procedures, and the high sample throughout make this method suitable even for use on a large scale, thus making it possible to control the main fermentation components in commercial beers. © 1995 Academic Press Limit..
The knowledge domain of chain and network science
No full textThis editorial paper aims to provide a framework to categorise and evaluate the domain of Chain and Network Science (CNS), and to provide an envelope for the research and management agenda. The authors strongly feel that although considerable progress has been made over the past couple of years in the development of the CNS domain, a number of important and exciting challenges are still waiting to be tackled. This paper provides a definition of the object of study of CNS, its central problem area, the organisation and governance of chain and network co-operation, and the relationships between chain organisation and technology development, market dynamics, and the economy and society at large. It indicates relevant sources of knowledge among the various academic disciplines. It touches upon CNS problem solving by identifying areas for knowledge development and CNS tool construction
Madison County, Tennessee 1877
No full textCadastral map showing property ownership.
Includes poulation statistics, County business notices and 6 insets: Denmark -- Spring Creek -- Henderson -- Medon -- Pinson -- City of Jackson.Color1:52,000. 1 1/4 in. to the mile
1ST MEASUREMENT OF GAMMA(D(S)(+)-]MU+NU)/GAMMA(D(S)(+)-]PHI-PI+)
No full textComplete Author List:
ACOSTA D, ATHANAS M, MASEK G, PAAR H, BEAN A, GRONBERG J, KUTSCHKE R, MENARY S, MORRISON RJ, NAKANISHI S, NELSON HN, NELSON TK, RICHMAN JD, RYD A, TAJIMA H, SCHMIDT D, SPERKA D, WITHERELL MS, PROCARIO M, YANG S, BALEST R, CHO K, DAOUDI M, FORD WT, JOHNSON DR, LINGEL K, LOHNER M, RANKIN P, SMITH JG, ALEXANDER JP, BEBEK C, BERKELMAN K, BESSON D, BROWDER TE, CASSEL DG, CHO HA, COFFMAN DM, DRELL PS, EHRLICH R, GALIK RS, GARCIASCIVERES M, GEISER B, GITTELMAN B, GRAY SW, HARTILL DL, HELTSLEY BK, JONES CD, JONES SL, KANDASWAMY J, KATAYAMA N, KIM PC, KREINICK DL, LUDWIG GS, MASUI J, MEVISSEN J, MISTRY NB, NG CR, NORDBERG E, OGG M, PATTERSON JR, PETERSON D, RILEY D, SALMAN S, SAPPER M, WORDEN H, WURTHWEIN F, AVERY P, FREYBERGER A, RODRIGUEZ J, STEPHENS R, YELTON J, CINABRO D, HENDERSON S, KINOSHITA K, LIU T, SAULNIER M, SHEN F, WILSON R, YAMAMOTO H, ONG B, SELEN M, SADOFF AJ, AMMAR R, BALL S, BARINGER P, COPPAGE D, COPTY N, DAVIS R, HANCOCK N, KELLY M, KWAK N, LAM H, KUBOTA Y, LATTERY M, NELSON JK, PATTON S, PERTICONE D, POLING R, SAVINOV V, SCHRENK S, WANG R, ALAM MS, KIM IJ, NEMATI B, ONEILL JJ, SEVERINI H, SUN CR, ZOELLER MM, CRAWFORD G, DAUBENMIER CM, FULTON R, FUJINO D, GAN KK, HONSCHEID K, KAGAN H, KASS R, LEE J, MALCHOW R, MORROW F, SKOVPEN Y, SUNG M, WHITE C, WHITMORE J, WILSON P, BUTLER F, FU X, KALBFLEISCH G, LAMBRECHT M, ROSS WR, SKUBIC P, SNOW J, WANG PL, WOOD M, BORTOLETTO D, BROWN DN, FAST J, MCILWAIN RL, MIAO T, MILLER DH, MODESITT M, SCHAFFNER SF, SHIBATA EI, SHIPSEY IPJ, WANG PN, BATTLE M, ERNST J, KROHA H, ROBERTS S, SPARKS K, THORNDIKE EH, WANG CH, DOMINICK J, SANGHERA S, SHELKOV V, SKWARNICKI T, STROYNOWSKI R, VOLOBOUEV I, ZADOROZHNY P, ARTUSO M, HE D, GOLDBERG M, HORWITZ N, KENNETT R, MONETI GC, MUHEIM F, MUKHIN Y, PLAYFER S, ROZEN Y, STONE S, THULASIDAS M, VASSEUR G, ZHU G, BARTELT J, CSORNA SE, EGYED Z, JAIN V, SHELDON P, AKERIB DS, BARISH B, CHADHA M, CHAN S, COWEN DF, EIGEN G, MILLER JS, OGRADY C, URHEIM J, WEINSTEIN A
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