17,621 research outputs found
Colin Pass on Gallopers
No full textPhotograph of Colin Pass on Butterworth's Gallopers G13 photographed 1953
L'Institut de recherches polaires. Capitaine Scott
No full textColin Elicio. L'Institut de recherches polaires. Capitaine Scott . In: Annales de Géographie, t. 36, n°199, 1927. pp. 87-88
steam Engine Sir Colin Campbell at Ashton-under-Lyne Fair
No full textHibbert's Burrell steam traction engine No.2806 'Sir Colin Campbell' photographed at Ashton-under-Lyne Fair, 12 August 1936. Scott negative number 8
Colin A. Scott: Sex and Art. The Americ. Journ. of Psychol. Vol. VII. No. 2. S. 153-226. 1896
No full textCOLIN A. SCOTT: SEX AND ART. THE AMERIC. JOURN. OF PSYCHOL. VOL. VII. NO. 2. S. 153-226. 1896
Zeitschrift für Psychologie und Physiologie der Sinnesorgane (-)
Zeitschrift für Psychologie und Physiologie der Sinnesorgane (14) (a0006)
Colin A. Scott: Sex and Art. The Americ. Journ. of Psychol. Vol. VII. No. 2. S. 153-226. 1896 (14) (p0155
Letter From William Bell Scott to Mr Chambers
No full textabstract: Concerning Scott's thanks, his writings about his own works, and a manuscript of "The Nightingale Unheard."Seller's Description: Reads "A.L.S. from Author to Mr. Chambers explaining how busy he is... The sonnet is printed in the book. Fredeman: 56.7 £87.50"Handwritten Note: Unknown handwriting at top right reads "June 1st 1877."Publication Details: "The Nightingale Unheard" published in "Poems" by William Bell Scott.Creation Date Details: Undated range is the author's lifespan.Provenance: Removed from:
Poems / by William Bell Scott. Ballads, studies from nature, sonnets, etc. / illustrated by seventeen etchings by the author and L. Alma Tadema. Publisher London : Longmans, Green, 1875. CALL #
HAYDEN SPECIAL COLL SPEC PRB-13
Sodium chloride in Australian grape juice and its effect on alcoholic and malolactic fermentation
No full textElevated concentrations of sodium chloride (NaCl) are being observed in grape juice and wine, typically because of increasing soil and water salinity. There has been growing concern that the salt content of grapes may affect wine quality and the ability of yeast and bacteria to undertake fermentation and malolactic fermentation, respectively. This study evaluates the tolerance of Saccharomyces cerevisiae and Oenococcus oeni to salt in juice and wine by determining the duration of alcoholic fermentation and malolactic fermentation, culture viability, and metabolite production. Increased NaCl concentrations extended fermentation duration by S. cerevisiae and elevated concentrations of acetic acid and glycerol were observed. The effect of NaCl itself was not inhibitory to the O. oeni strains surveyed and in some cases appeared to enhance the extent of malic acid catabolism.Rauri Donkin, Scott Robinson, Krista Sumby, Victoria Harris, Colin McBryde and Vladimir Jirane
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