Zobrazeno 1 - 10
of 22
pro vyhledávání: '"E. L. Richards"'
Autor:
E L, RICHARDS
Publikováno v:
Nursing mirror and midwives journal. 86(2218)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ddcdf77cb4cd910ec7a30c144f261a31
https://pubmed.ncbi.nlm.nih.gov/20265628
https://pubmed.ncbi.nlm.nih.gov/20265628
Autor:
E L, RICHARDS
Publikováno v:
Modern hospital. 68(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::61a9f31c728b56ca3309d023cb285c18
https://pubmed.ncbi.nlm.nih.gov/20286748
https://pubmed.ncbi.nlm.nih.gov/20286748
Autor:
E L, RICHARDS
Publikováno v:
Papers presented at the ... annual convention. American Hospital Association. 48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f22f75552c8a033267db1d32e0adceb2
https://pubmed.ncbi.nlm.nih.gov/20246179
https://pubmed.ncbi.nlm.nih.gov/20246179
Publikováno v:
Zeitschrift für Physik B Condensed Matter and Quanta. 32:379-383
Measurements of the specific heat of two alloys of Ce (0.00275 and 0.0121 at % Ce) in Al have been made in the region 0.3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61267b9ca22d1c22da4f3df9df66fbc1
https://doi.org/10.1007/bf02109467
https://doi.org/10.1007/bf02109467
Publikováno v:
Biopolymers. 17:2817-2833
Galactomannans were extracted from the seeds of seven different legumes to obtain samples which differed in average molecular weight, in polydispersity, and in average mannose-to-galactose ratio in the molecule. Measurements were made of the viscosit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f06fa1691c509ab8e7702bb57b443b0
https://doi.org/10.1002/bip.1978.360171206
https://doi.org/10.1002/bip.1978.360171206
Publikováno v:
Molecular Crystals and Liquid Crystals. 43:59-70
Optical birefringence measurements have been made on the different solid phases of 1,1,1-trichloroethane and 2,2-dichloropropane with the object of establishing their ranges of stability and their interrelationships. The nature of the solid phase tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd98497f42bf0e4d84cb6c5ef7c129d4
https://doi.org/10.1080/00268947708084935
https://doi.org/10.1080/00268947708084935
Publikováno v:
Journal of Dairy Research. 38:269-280
SummaryA study of the hydrolysis of β-casein-B by crystalline rennin or rennet extract at pH 6·5, using a disk electrophoresis technique, showed that 3 bonds in β-casein are appreciably more sensitive than the others to rennin proteolysis, and tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b1af7924ffd3ede9d3dd98a7e174a14
https://doi.org/10.1017/s0022029900019385
https://doi.org/10.1017/s0022029900019385
Autor:
L. F. Molloy, E. L. Richards
Publikováno v:
Journal of the Science of Food and Agriculture. 22:397-402
The complexing of Ca2+and Afg2+, in a salt solution of cationic composition similar to that of the duodenal fluid of a ruminant, by polysaccharides, lignin and organic acids from the grass Yorkshire Fog is investigated using an ion-exchange resin met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bbac4eb03eb8cdde178c0cdde97588b
https://doi.org/10.1002/jsfa.2740220804
https://doi.org/10.1002/jsfa.2740220804
Autor:
E. L. Richards
Publikováno v:
Journal of Dairy Research. 30:223-234
SummaryChanges in dried skim-milk and in lactose-casein in the ‘dry’ state during storage at 45 °C and 75% r.h. have been studied by the determination of free amino-N, ε-amino groups of lysine, galactose, lactulose, tagatose and 1-amino-1-deoxy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e7918f4b2a3f4e871b97ae955897139
https://doi.org/10.1017/s0022029900011419
https://doi.org/10.1017/s0022029900011419
Autor:
N. D. Grace, E. L. Richards
Publikováno v:
Journal of the Science of Food and Agriculture. 15:711-716
The “available lysine value” (ALV) of various meat by-products has been determined, and correlations with the relative nutritive values (determined by bioassay using growth of chickens) and the “gross protein value” (GPV) estimated. The ALV c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49a33bd94bff94141038227be08295a3
https://doi.org/10.1002/jsfa.2740151009
https://doi.org/10.1002/jsfa.2740151009