Zobrazeno 1 - 10
of 121
pro vyhledávání: '"P.H. Tracy"'
Autor:
O.E. Agazzi, C.M. Gerveshi, M.L. Heiskanen, R.B. Blake, T.R. Peterson, P.H. Tracy, M.R. Dwarakanath, R.F. Shaw, W.R. McDonald, V. Friedman, R.W. Walden, J. Kumar, D.L. Price, G.A. Wilson, J. Anidjar, H. Khorramabadi, N.L. Gottfried, J.M. Khoury, Nallepilli S. Ramesh
Publikováno v:
Proceedings of the IEEE Custom Integrated Circuits Conference.
Architectural and circuit innovations resulting in a 260mW single-chip ISDN U-interface transceiver wii h a range of more than 21Kft of AWG26 cable are described. These include a new scheme for jitter compensation using a two-phase decimator that res
Autor:
M.R. Dwarakanath, P.H. Tracy, K.M. Tham, R. Ramachandran, K.R. Lakshmikumar, A.R. Mastrocola, D.E. Sherry, J. Anidjar, G.T. Brauns, S.A. Werner
Publikováno v:
1995 IEEE Symposium on Low Power Electronics. Digest of Technical Papers.
This paper describes the low-power techniques used to design the Clock/Data recovery, Jitter Filter and the high current Line Driver circuits in a Quad Line Interface for DS1/CEPT applications.
Autor:
R.McL. Whitney, P.H. Tracy
Publikováno v:
Journal of Dairy Science. 33:50-59
Summary In this study of the stale flavor which develops in dried whole milk on storage, it was necessary to develop a more efficient method for obtaining stale butter oil from the dried whole milk. An investigation of various Soxhlet-type extraction
Publikováno v:
Journal of Dairy Science. 35:1036-1045
Mellander (12) was the first to obtain an electrophoretic pattern of skimmilk and of casein. Other investigators (4, 5, 6, 7, 8, 14, 21) studied various preparations of casein. Slatter and Van Winkle (15) heated skimmilk to 65, 75 and 85 ° C. for 30
Autor:
Harry Pyenson, P.H. Tracy
Publikováno v:
Journal of Dairy Science. 31:269-274
Autor:
Harry Pyenson, P.H. Tracy
Publikováno v:
Journal of Dairy Science. 31:539-550
Summary Studies were made of variations in percentage of butterfat, milk solids-not-fat, and emulsifying agents in powdered cream-mixes. A product consisting of approximately 30 per cent butterfat, 7 to 8 per cent milk solids-not-fat, 5 per cent suga
Publikováno v:
Journal of Dairy Science. 34:187-194
Publikováno v:
Journal of Dairy Science. 38:959-968
Publikováno v:
Journal of Dairy Science. 30:351-360
Tracy and Tuckey (8) in 1938 conducted a number of experiments with the English machine. The purpose of these early experiments was to study the automatic cleaning principle of this separator and ascertain its practical usefulness under farm conditio
Autor:
Harry Pyenson, P.H. Tracy
Publikováno v:
Journal of Dairy Science. 29:371-379
Summary Twelve batches of dried ice cream mix were made from the same lot of milk. The milk was separated at various temperatures to secure cream and skim milk containing various amounts of "agglutinin." The skim milk was forewarmed at both low and h