16,592 research outputs found
La Santa Iglesia : su historia, su liturgia
No full textBachillerato elemental tercer añoPrecede al tít.: Bachillerato elemental. Tercer añoFecha de prelim. 1956Data de prelim. 1956AntepLas. il. son dibujos a col. intercalados en el textoAs. il. son deb. a cor intercalados no text
Effects of magnetic field heat treatment on Sm-Co/alpha-Fe nanocomposite permanent magnetic materials prepared by high energy ball milling
No full textEffects of magnetic field heat treatment on the structure and magnetic properties of Sm-Co/alpha-Fe nanocomposite permanent magnetic materials fabricated by high energy ball milling are investigated in the present work. After a magnetic field heat treatment below 700 degrees C on as-milled amorphous Sm-Co/alpha-Fe samples, the nanocomposite magnets with strong hard and soft magnetic interaction, showing a hysteresis loop of single phase characteristic, are obtained. The coercivity increases with the increase of annealing temperature. The coercivity, remanence and remanence ratio of the Sm-Co/Fe nanocomposite magnets are all enhanced after a heat treatment at a magnetic field as compared with those of nanocomposite magnets heat treated without a magnetic field. X ray diffraction analysis shows that the diffusion between the Sm-Co hard and alpha-Fe soft phases is suppressed by the magnetic field applied during the heat treatment process, leading to the inhibition of the grain growth of nanocrystal Sm-Co and alpha-Fe phases, and a finer nanostructure is obtained. Thus, a higher coercivity, remanence and remanence ratio are realized in Sm-Co/alpha-Fe nanocomposite magnets after the magnetic field heat treatment. Magnetic field heat treatment also makes the direction of c axis of Sm-Co hard grains along the heat treatment magnetic field direction, leading to an enhancement of magnetic anisotropy of the Sm -Co/Fe nanocomposite magnets. (C) 2015 Elsevier B.V. All rights reserved
Yeast metabolism in fresh and frozen dough : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
Full text linkAuthor also known as SM LovedayFresh bakery products have a very short shelf life, which limits the extent to which manufacturing can be centralised. Frozen doughs are relatively stable and can be manufactured in large volumes, distributed and baked on-demand at the point of sale or consumption. With appropriate formulation and processing a shelf life of several months can be achieved.Shelf life is limited by a decline in proofing rate after thawing, which is attributed to a) the dough losing its ability to retain gas and b) insufficient gas production, i.e. yeast activity. The loss of shelf life is accelerated by delays between mixing and freezing, which allow yeast cells the chance to ferment carbohydrates.This work examined the reasons for insufficient gas production after thawing frozen dough and the effect of pre-freezing fermentation on shelf life. Literature data on yeast metabolite dynamics in fermenting dough were incomplete. In particular there were few data on the accumulation of ethanol, a major fermentation end product which can be injurious to yeast.Doughs were prepared in a domestic breadmaker using compressed yeast from a local manufacturer and analysed for glucose, fructose, sucrose, maltose and ethanol. Gas production after thawing declined within 48 hours of frozen storage. This was accelerated by 30 or 90 minutes of fermentation at 30;C prior to freezing.Sucrose was rapidly hydrolysed and yeast consumed glucose in preference to fructose. Maltose was not consumed while other sugars remained. Ethanol, accumulated from consumption of glucose and fructose, was produced in approximately equal amounts to CO2, indicating that yeast cells metabolised reductively.Glucose uptake in fermenting dough followed simple hyperbolic kinetics and fructose uptake was competitively inhibited by glucose. Mathematical modelling indicated that diffusion of sugars and ethanol in dough occurred quickly enough to eliminate solute gradients brought about by yeast metabolism
Converting SrI <sub>2</sub> :Eu <sup>2+</sup> into a near infrared scintillator by Sm <sup>2+</sup> co-doping
No full text The luminescence and scintillation properties of SrI 2 single crystals doped with 5% Eu 2+ and 0.05%, 0.2% and 0.5% Sm 2+ are evaluated. X-ray excited and photoluminescence measurements show energy transfer from excited Eu 2+ ions to Sm 2+ ions. At a concentration of 0.5% Sm 2+ , the luminescence consists almost entirely of 740 nm emission from Sm 2+ 5d-4f transitions. Co-doping SrI 2 :5% Eu 2+ with Sm 2+ provides a novel method to bypass the self-absorption problem encountered in large SrI 2 :Eu 2+ crystals and, at the same time, provides a unique near-infrared emitting scintillator with a light yield of approximately 40,000 photons/MeV. Accepted Author ManuscriptRST/Fundamental Aspects of Materials and EnergyRST/Luminescence Material
'Laws 'Needefull in Later to be Abrogated': Intersex and the Sources of Christian Theology
No full textThis is the author accepted manuscript. The final version is available from Palgrave Macmillan via the DOI in this record
Introduction: Troubling Bodies?
No full textThis is the author accepted manuscript. The final version is available from Palgrave Macmillan via the DOI in this record
Pharmacological activity of (-)-discretamine, a novel vascular alpha-adrenoceptor and 5-hydroxytryptamine receptor antagonist, isolated from Fissistigma glaucescens.
No full textEffects of prophylactic co-vaccination of Sm antigens with IL-10 or IFN-γ on anti-nRNP/Sm and anti-Su/Ago2 antibodies level.
No full textEffects of prophylactic co-vaccination of Sm antigens with IL-10 or IFN-γ on anti-nRNP/Sm and anti-Su/Ago2 antibody production. Sera were tested for Panel A) anti-nRNP/Sm and Panel B) anti-Su/Ago2 antibodies by ELISA at six months after prophylactic co-vaccination and induction of lupus by pristane. Each symbol represents one mouse. Mann-Whitney test was used.</p
A proof of concept of a BioMEMS glucose biosensor using microfabricated SU-8 films
Full text linkThe present project investigated and proved the concept of developing a novel
BioMEMS glucose micro-biosensor using a simple one-step microfabrication process of
the widely used SU-8 polymer. More specifically, the study focused on the investigation
of the suitability of the SU-8 polymer as a matrix for enzyme immobilisation that is
carried out during the microfabrication process. A comparative study between
commercially available SU-8 and “customised” SU-8 solutions showed that the
optimum concentration of photo-initiator for stress reduction can be achieved easier
with “customised” SU-8 solutions. The most appropriate type of microstructure for the
SU-8 matrix and the corresponding required microfabrication process were defined and
encapsulation of the enzyme GOx in the SU-8 solution was accomplished. A detailed
experimental investigation of the immobilised enzyme’s activity inside the SU-8 matrix,
was carried out using amperometric detection of hydrogen peroxide in a 3-electrode setup.
SU-8 films were immersed in a buffer solution and the platinum working electrode
was brought in close contact with the film. Films without enzyme showed negligible
variation in current upon the addition of glucose, as opposed to films with encapsulated
enzyme which showed a very clear increase in current. Experiments using films of
increased thickness or enzyme concentration, showed a higher response, thus proving
that the enzyme remained active not only on the film’s surface, but inside the matrix as
well. In the fluorescence spectroscopy experiments, the utilisation of the tris (4,7-
diphenyl-1,10-phenanthroline) ruthenium(II) dichloride oxygen indicator, which was
also captured in the polymer matrix during the microfabrication process, was proven to
be very sensitive to glucose concentration changes during the glucose oxidation and
there was no photo-bleaching.
The experimental investigations proved that the proposed concept of using SU-8
matrices for the immobilisation of biomolecules, is a valid proposal for the construction
of a BioMEMS glucose biosensor. An important outcome was the successful
immobilisation of glucose oxidase in SU-8 microfabricated structures. The enzyme still
showed activity despite the “hostile” conditions during microfabrication The proof of
principle of enzyme immobilisation in SU-8 films opens up new possibilities for
combining BioMEMS with biosensors and organic electronics
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