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排序方式: 共有90条查询结果,搜索用时 31 毫秒
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LUKE L. Y. CHANG MARGARET G. SCROGER BERT PHILLIPS 《Journal of the American Ceramic Society》1966,49(7):385-390
Phase relations in the systems alkaline earth oxide-tungsten trioxide and their stability with metallic tungsten were investigated by the quenching technique using sealed capsules. In the system BeO-WO2 , no intermediate compounds were formed. Binary mixtures resulted in a eutectic at 1185°C and 37 mole % BeO. In the system MgO-WO3 , the 1:1 compound was stable and melted congruently at 1358°C. There are two crystalline modifications of this compound. The well-known wolframite-type form is stable below 1165°C. Two eutectics were found: 1120°C and 28.5 mole % MgO and 1318°C and 55.0 mole % MgO. In the systems CaO-WO3 , SrO-WO3 , and BaO-WO3 , two binary compounds are stable. The 1:1 compounds with the scheelite-type structure melt, respectively, at 1580°, 1535°, and 1475°C, and form eutectics with WO3 at 1135°, 1073°, and 935°C, all with a eutectic composition near 75 mole % WO3 . The 3:1 compounds having the distorted (NH,)3 FeF6 -type structure melt at ∼2250°, 2225°, and 1795°C. The eutectics between these two compounds are at 1490°C and 56.5 mole % CaO, 1410°C and 57.0 mole % SrO, and 1320°C and 58.2 mole % BaO. Phase transformations to an ideal (NH4 )3 FeF6 -type structure in Sr3 WO6 and Ba3 WO6 , were observed at 1100° and 805° C, respectively, by application of both high-temperature X-ray diffraction and DTA. At 1700°C, metallic tungsten exists in equilibrium with liquid, the alkaline earth oxides, W18 O49 , the 3:1 ternary oxides, and with combinations thereof. 相似文献
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TODD SWANSTROM WILL WINTER MARGARET SHERRADEN JESSICA LAKE 《Journal of Urban Affairs》2013,35(1):25-42
ABSTRACT: This paper uses the “civic capacity” framework to analyze an emerging school–community reform initiative, called 24:1, focused on an inner‐ring suburban school district. Contrary to the existing literature on civic capacity, we argue that institutions strongly influence civic capacity building. A fragmented public sector and weak institutions of civil society, especially when combined with racial divisions and poverty, restrict the ability of local actors to collaborate among themselves and partner with outside institutions. Despite these daunting challenges, 24:1, led by a local nonprofit with a long history in the area and a school district with dynamic new leadership, has mobilized a diverse coalition of stakeholders and built consensus around a comprehensive plan for revitalization. But stronger indigenous institutions, as well as greater support from the business community, will be needed to sustain the initiative. 相似文献
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TESTED THE EFFECT OF COLOR AS A MEDIATOR IN PAIRED-ASSOCIATE LEARNING IN 4 EXPERIMENTS WITH 120 STUDENTS UTILIZING STIMULUS EQUIVALENCE, RESPONSE EQUIVALENCE, AND CHAINING PARADIGMS. A COLOR WAS PRESENTED ADJACENT TO 2 DIFFERENT ITEMS IN THE LEARNING OF LIST 1. BY EXPERIMENTAL GROUPS. ITEMS COUPLED WITH THE SAME COLOR WERE PAIRED IN LIST 2. THE DIFFERENCE IN LEARNING SCORES ON LIST 2 BETWEEN THE MEDIATION PAIRS AND NEW OR CONTROL PAIRS GENERALLY INDICATED THAT MEDIATION EFFECTS OCCURRED IN THE EXPERIMENTAL GROUPS AS COMPARED TO 2 CONTROL GROUPS. (FRENCH SUMMARY) (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
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IRENE R. GRANT MARGARET F. PATTERSON 《International Journal of Food Science & Technology》1991,26(5):507-519
The effect of combining low-dose irradiation (1.75 kGy) with modified atmosphere packaging (MAP) on the microbiological and sensory quality of pork chops stored at refrigeration temperatures was studied. The microflora of irradiated MAP pork was almost exclusively composed of lactic acid bacteria, predominantly Lactobacillus spp. Modified atmospheres containing either 25 or 50% CO2 , balance N2 , resulted in the best microbial control in irradiated pork held at 4°C, compared to an unirradiated MAP control, and these atmospheres were subsequently used in sensory studies. The atmosphere containing 25% CO2 75% N2 maintained the uncooked colour and odour of irradiated pork chops more effectively than 50% CO2 50% N2 . Therefore packaging in a modified atmosphere containing 25% CO2 , balance N2 , followed by irradiation to a dose of 1.75 kGy is recommended to improve the microbiological and sensory quality of pork chops. 相似文献
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Enzymatic Reduction of Metmyoglobin by Ground Beef 总被引:1,自引:0,他引:1
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Zymogen Activation in Pancreatic Endoproteolytic Preparations and Influence on Some Whey Protein Hydrolysate Characteristics 总被引:1,自引:0,他引:1
MARGARET M. MULLALLY DANIEL M. O'CALLAGHAN RICHARD J. FITZGERALD W.J. DONNELLY JOHN P. DALTON 《Journal of food science》1995,60(2):227-233
A proteolytic preparation from porcine pancreas was isolated. Trypsin, chymotrypsin and elastase were characterized and their time-dependent stability at 37°C was studied. The supematant of a 30% (w/v) saturated ammonium sulfate precipitation of a pancreatic extract (30S) was developed to pilot-scale level. The influence of zymogen activation time on molecular characteristics of whey protein hydrolysates produced by 30S and the commercial pancreatic preparation Corolase PP were compared. Amino acid analysis and gel permeation chromatography were used to characterize lactalbumin hydrolysates produced. Physicochemical characteristics of whey protein hydrolysates could be altered by manipulation of zymogen activation conditions in pancreatic proteinase preparations to be used during subsequent protein hydrolysis. 相似文献
10.
Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable “wine & cheese pairs” using nine award‐winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty‐seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The “ideal pair,” scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation‐from‐ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered “ideal,” while higher or lower scores represented pairs where the “wine” or the “cheese” dominated, respectively. In general, white wines had mean scores closer to six (“ideal”) than either the red or specialty wines. The late harvest, ice and port‐type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference. 相似文献