This study examines patterns of authorship in nineteen Egyptian journals of agricultural science. Multiple authorship was found to be the predominant trend in the field and co-authored papers accounted for some 79 percent of the sample. The most common form of multiple authorship involved three people. Considerable variation was found among sub-fields and co-authorship was found to be most common in social-science related agricultural disciplines. The author found no significant differences in patterns of collaboration in the agricultural sciences in Egypt and two the other developing countries for which comparative data was available, India and Pakistan. 相似文献
An attempt has been carried out to accelerate Ras cheese ripening by pre-treatment of cheese milk with β-galactosidase. Milk was treated with a β-galactosidase enzyme preparation, namely lactozym (1 ml/kg milk), at 33°C for 1 h or at 4°C for 18 h and used for Ras cheese making. Flavour intensity, formation of soluble nitrogen compounds, free amino acids and liberation of free fatty acids were enhanced in cheese made from β-galactosidase treated milk. In addition, the ripening period was reduced to 2 months compared with 4 months required for control cheese. Treatment of cheese milk with β-galactosidase at 4°C or 33°C showed a similar effect on the properties of cheese. 相似文献
An apparatus for characterization and control of muscle tissue is presented. The apparatus is capable of providing generalized mechanical boundary conditions to muscle tissue, as well as implementing real-time feedback control via electrical stimulation. The system is intended to serve as an experimental platform for implementing a wide variety of muscle control and identification studies that will serve as fundamental investigations of muscle mechanics, energetics, functional electrical stimulation, and fatigue. In one illustration of the capabilities of the apparatus, pilot experimental results of muscle workloops against a finite-admittance passive load are presented, illustrating how richer boundary conditions may reveal interesting muscle behavior. 相似文献
Ras cheese was manufactured using a starter culture grown on soy milk medium. Resultant cheese was compared with that resulted by using the ordinary starter culture grown on skim milk medium. The use of the former starter resulted in increasing cheese acidity, total volatile fatty acids, formol and SCHILOVICH ripening indices throughout the ripening period. Also higher total bacterial number and lactic acid bacterial number were observed. 相似文献
An attempt has been made to accelerate the ripening of Ras cheese made from recombined milk (RM). RM cheese was made from curd with either a mixture of Fromase 100 (fungal rennet) and Kapalase L (an animal lipase) at concentrations of 0·025 and 0·05% or a slurry of fully ripened cheese at concentrations of 1 and 2%. These treatments enhanced flavour development, body characteristics, formation of soluble nitrogen compounds and free fatty acids. The proteinase/lipase mixture was the most effective. A rancid flavour and bitter taste were developed in 3–4-month-old RM cheese made with the higher concentration enzyme mixture. 相似文献
The study of the pseudo-binary systems Bi2O3-A2B2O7, with A Cd2+, Pb2+, Mg2+ and B & Nb5+, Ta5+, reveals two types of solid solutions. The first one with Bi1−2xCdxBxO2−y (y = (1 − x)/2) formulation shows a fluorite-type structure whereas the second type with A2−zB2−zBi2xO7−z/2 formulation is obtained for A2B2O7-rich compositions and possesses structures deriving from the pyrochlore type. The composition dependence of the unit cell parameters has been correlated to possible substitution mechanisms.
Résumé
D'une manière générale, l'étude des pseudo-binaires Bi2O3---A2B2O7 (avec A Cd2+, Pb2+, Mg2+ et B Nb5+, Ta5+) a permis de mettre en évidence deux types de solutions solides: le premier de structure fluorine déficitaire en anions a pour formule Bi1−2xCdxBxO2−y (y = (1−x)/2); la seconde solution solide de composition A2−z B2−z Bi2zO7−z/2 est obtenue pour des compositions riches en A2B2O7 et possède une structure qui dérive de celle du pyrochlore. Les paramètres cristallins des diverses phases isolées ont été déterminés à 298 K à partir des diffractogrammes X. Leur évolution a été corrélée avec le taux de substitution. 相似文献
In this study dried biomass of Baker's yeast, Saccharomyces cerevisiae, is used as a sorbent for Astrazone Blue basic dye aqueous solution. Factors affecting the adsorption process: dye concentration, contact time, temperature and pH were investigated. The equilibrium concentration and the adsorption capacity at equilibrium were determined using three different sorption models namely: Langmuir, Freundlich and Temkin isotherms. It was found that increasing temperature and pH result in higher dye loadings per unit weight of the sorbent. The results gained from this study were described by Langmuir isotherm model better than Freundlich and Temkin isotherm models. The calculated heat of adsorption of the dye-yeast system indicates that the bio-sorption process is taking place by chemical adsorption and has an endothermic nature. The maximum adsorption capacity at 30 degrees C and pH 7 was calculated as 70 mg/g for dried biomass of Baker's yeast compared to 18.5mg/g for commercial granular activated carbon, indicating that dried biomass of Baker's yeast can be considered as a good sorbent material for Astrazone Blue solution. 相似文献
Four different polyester plasticizers for poly‐(vinyl chloride) (PVC), having moderate acid numbers (11.5–20.5 mg KOH/g resin), were synthesized. These polyesters were modified by converting the terminal COOH group to Ba(II) and Cd(II) carboxylate salts in order to introduce the capability of heat stabilization for PVC. The modified polyesters were applied as dual function polyesters, i.e., as plasticizers and stabilizers at the same time. The thermal stabilization efficiency of the formed plasticized PVC films was tested photometrically and the data obtained were compared with that afforded by “Irgastab BZ 556”. The efficiencies of these modified polyesters as heat stabilizers for PVC were found to be comparable with that afforded by “Irgastab BZ 556”. 相似文献