Zobrazeno 1 - 10 of 70 pro vyhledávání: '"E.L. Jack"'
1
Vertical seismic pitfalls: problems in archiving VSP data
Autor: E.L. Jack
Publikováno v: First Break. 24
Companies need to make sure that their treasured VSP data is archived and in good order, warns Eleanor Jack, senior geophysicist of Landmark's Information Management Practice. She provides some horror stories of what all too frequently can go wrong t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6978d89bffde8c84460eeb94b708fc82
https://doi.org/10.3997/1365-2397.24.11.27182
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4
Isolation of Milk Phospholipids and Determination of Their Polyunsaturated Fatty Acids
Autor: L.M. Smith, E.L. Jack
Publikováno v: Journal of Dairy Science. 42:767-779
Summary Several methods were compared for recovery and purification of mixtures of phospholipids from dried buttermilk. Samples were analyzed for phosphorus, nitrogen, and unsaturated fatty acids. Evidence was obtained that phospholipids purified by
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::67733b61ef1fda3f855c65084b7e7f6e
https://doi.org/10.3168/jds.s0022-0302(59)90653-8
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6
The Electrokinetic Potential of Milk Fat
Autor: C.D. Dahle, E.L. Jack
Publikováno v: Journal of Dairy Science. 20:551-556
The formation of a maximum cream layer on bottled milk is a matter of much commercial importance as is well known. The advent of commercial pasteurization introduced many problems connected with the effect of heat on the creaming ability of milk. It
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26363d0a5f92d284603744ece5f3c5f5
https://doi.org/10.3168/jds.s0022-0302(37)95711-4
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8
The Relation Between the Degree of Solidification of Fat in Cream and its Churning Time. I. Measurement of the Degree of Solidification
Autor: J.R. Brunner, E.L. Jack
Publikováno v: Journal of Dairy Science. 26:169-177
Summary A calorimetric method is described for measuring the specific heat and heat of melting of milk fat in cream. The specific heat of skim milk was found when measured to range from 0.943 at 0° C. and 0.963 at 60° C. Milk fat in cream was found
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5ee456a8d88d211f8cc6d1bc73868838
https://doi.org/10.3168/jds.s0022-0302(43)92701-8
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10
The Relation of Certain Factors to the Drying of Whey Mixtures on the Atmospheric Drum Drier
Autor: E.L. Jack, A.J. Wasson
Publikováno v: Journal of Dairy Science. 24:85-92
Summary 1.Some material which will form a sheet when scraped from the drum must be mixed with whey to dry it satisfactorily on the atmospheric drum drier. 2.Sweet skim milk was found to be such a material. A satisfactory drying combination was obtain
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4ec992f27fa339380cfb2ab8c58362b0
https://doi.org/10.3168/jds.s0022-0302(41)95387-0
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