ISDN: A Global Solution to Transmission Needs

The concept of the integrated services digital network (ISDN) could revolutionize information management. The purpose of the ISDN is to provide a worldwide network that offers end-to-end digital connectivity supporting a wide variety of communications services. ISDN subscribers will have direct access to a high-speed digital pipeline capable of supporting simultaneous voice, data, facsimile, and various other services and calling features.     

Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters

Blends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.     

Linewidth and FM characteristics of a distributed feedback laser monolithically integrated with a tunable external cavity

A narrow linewidth has been obtained in a new 1.5 ?m distributed feedback laser integrated monolithically with a tunable external cavity. The linewidth of 18 MHz has been achieved by tuning the current in the external cavity, and the FM response was flat from 100 kHz to 500 MHz.