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11.
Die Regelung über die Erlangung der Parteistellung übergangener Nachbarn durch Geltendmachung von Einwendungen bis l?ngstens
drei Monate nach dem angezeigten Baubeginn ist wegen der Anknüpfung an einen untauglichen Zeitpunkt verfassungswidrig. 相似文献
12.
《International Journal of Food Science & Technology》2003,38(3):297-304
Summary The heat resistance of a four‐strain mixture of Escherichia coli O157:H7 was tested. The temperature range was 55–62.5 °C and the substrate was beef at pH 4.5 or 5.5, adjusted with either acetic or lactic acid. Inoculated meat, packaged in bags, was completely immersed in a circulating water bath and cooked to an internal temperature of 55, 58, 60, or 62.5 °C in 1 h, and then held for pre‐determined lengths of time. The surviving cell population was enumerated by spiral plating meat samples on tryptic soy agar overlaid with Sorbitol MacConkey agar. Regardless of the acidulant used to modify the pH, the D ‐values at all temperatures were significantly lower (P < 0.05) in ground beef at pH 4.5 as compared with the beef at pH 5.5. At the same pH levels, acetic acid rendered E. coli O157:H7 more sensitive to the lethal effect of heat. The analysis of covariance showed evidence of a significant acidulant and pH interaction on the slopes of the survivor curves at 55 °C. Based on the thermal‐death–time values, contaminated ground beef (pH 5.5/lactic acid) should be heated to an internal temperature of 55 °C for at least 116.3 min and beef (pH 4.5/acetic acid) for 64.8 min to achieve a 4‐log reduction of the pathogen. The heating time at 62.5 °C, to achieve the same level of reduction, was 4.4 and 2.6 min, respectively. Thermal‐death–time values from this study will assist the retail food processors in designing acceptance limits on critical control points that ensure safety of beef originally contaminated with E. coli O157:H7. 相似文献
13.
The partial oxidation of methanol to formaldehyde was studied over YBa2Cu3O7-x catalyst in a flow reactor. The structural change of YBa2Cu3O7-x before and after the reaction was measured by means of XRD and iodometric titration method. The catalytic characteristics
of YBa2Cu3O7-x for the partial oxidation of methanol to formaldehyde was due to copper ions. It was found that Cu+2 was responsible for the higher selectivity for formaldehyde. 相似文献
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16.
较为详细地介绍AT91SAM7S64芯片的I2C接口控制器中外围数据控制器(PDC)的使用方式,并将其与AT24C04之间的通信作为实例给出完整的应用开发流程和软硬件详细描述。该方法的可行性已经为工程实践和实际产品所证实。该操作也可推广到其他AT91SAM7S系列ARM处理器与其他I2C接口器件间的通信。并对其他拥有外围数据控制器的接口开发有一定的借鉴意义。 相似文献
17.
Giuseppe G. G. Manzardo Sandra Kürsteiner-Laube und Daniel Perrin 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1996,203(6):501-506
In diethyl ether extracts from celeriac (Apium graveolens L. var.rapaceum) all four stereoisomers of (3a–7a)-cis-3-butylhexahydrophthalide were found to be present. The analyses were carried out by means of GC, enantioselective GC and GC-MS. The assignment of the relative configuration of the diastereomers3 and4 was accomplished by NOE difference spectroscopy. 相似文献
18.
续竞存 《固体电子学研究与进展》1996,16(3):254-258
用电荷控制及热电子弹道运动模型计算InAs/InP0.7Sb0.3热电子晶体管的截止频率fT及最高振荡频率fmax。结果表明,fT、fmax分别达到280GHz及600GHz。并指出,通过生长GaSb中间层,InAs/InP0.7Sb0.3HET可在GaAs衬底上实现单片集成。 相似文献
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20.
Analysis of characteristic odors from human male axillae 总被引:7,自引:0,他引:7
Xiao -nong Zeng James J. Leyden Henry J. Lawley Kiyohito Sawano Isao Nohara George Preti 《Journal of chemical ecology》1991,17(7):1469-1492
A number of studies concerning the analysis of axillary odors have assumed that the characteristic odor produced in the axillae is due to volatile steroids and isovaleric acid. Organoleptic evaluation of Chromatographic eluants from axillary extracts was employed to isolate the region in the chromatogram where the characteristic odor eluted. The odor of the dissolved eluant was eliminated when it was treated with base, suggesting that acids make up the characteristic axillary odor. Subsequent extraction of the pH-adjusted axillary extract in conjunction with organoleptic evaluation of the Chromatographic eluant, preparative gas chromatography, and analysis by GC-MS as well as GC-FTIR showed the presence of a number of C6 to C11 straight-chain, branched, and unsaturated acids as important contributors to the axillary odor. The major odor component is (E)-3-methyl-2-hexenoic acid. Three homologous series of minor components are also important odor contributors; these consist of the terminally unsaturated acids, the 2-methyl-C6 to -C10 acids and the 4-ethyl-C5 to -C11 acids. These types of acids have not been reported previously as components of the human axillary secretions and have not been proposed previously as part of the principal odor components in this area. 相似文献