Zobrazeno 1 - 10 of 70 pro vyhledávání: '"P.S. Lucas"'
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3
A Suggested Modified Babcock Procedure for Testing Homogenized Milk
Autor: P.S. Lucas, G.M. Trout
Publikováno v: Journal of Dairy Science. 30:95-102
Summary A modified Babcock fat test for homogenized milk, employing the best features of the many modifications now recommended, has been suggested. The technique involves tempering the milk and acid to 70° F.; using at least 17.5 ml. of sulphuric a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4062c390a74a0903dc84cad7704b39b2
https://doi.org/10.3168/jds.s0022-0302(47)92323-0
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4
A Comparison of Various Modifications of the Babcock Test for the Testing of Homogenized Milk
Autor: P.S. Lucas, G.M. Trout
Publikováno v: Journal of Dairy Science. 28:901-919
Summary Twelve modifications of the Babcock test for homogenized milk were studied to determine their accuracy and to ascertain which methods were most effective in eliminating the plugs of curdy or charred material at the base of the fat column. Fiv
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::05d65c0b41c091cd5710e20e2f40ace8
https://doi.org/10.3168/jds.s0022-0302(45)95251-9
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5
A Comparison of the Babcock, Gerber, Minnesota, Pennsylvania, and Mojonnier Methods for Determining the Percentage of Fat in Homogenized Milk
Autor: G.M. Trout, P.S. Lucas
Publikováno v: Journal of Dairy Science. 30:145-159
The Roese-Gottlieb ( Mojonnier) Method Burr (6), comparing several methods for testing homogenized milk for fat, found the Roese-Gottlieb method the most accurate. This test was so considered by all the chemists at that time. Richmond (28) pointed ou
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9e13c7a98323d2ffd59b8d298bd50f5e
https://doi.org/10.3168/jds.s0022-0302(47)92332-1
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7
A Study of Factors Influencing the Separation of Whey in Ice Cream Mixes Containing Vegetable Stabilizers
Autor: P.S. Lucas, I.A. Gould
Publikováno v: Journal of Dairy Science. 18:307-315
Summary 1.Whey separation was observed in samples containing as little as 0.1 per cent of the vegetable stabilizer after 96 hours of storage at 42°–46° F. 2.Using normal amounts of the stabilizer, i.e. , from 0.3 per cent to 0.5 per cent, and und
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::72405c14ce310aadb4e413ffe6687d70
https://doi.org/10.3168/jds.s0022-0302(35)93150-2
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8
A Method for Calculating the Baumé Reading of Condensed Ice Cream Mixes
Autor: P.S. Lucas, Rebecca A. Larson
Publikováno v: Journal of Dairy Science. 23:229-244
Summary The Baume hydrometer may be used as an accurate indicator of the composition of ice cream mixes during condensation and as a method for prediction of when to strike the batch. This work was designed to originate a method for prediction of Bau
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5d624342d18b6f8fea6d18fa59daa155
https://doi.org/10.3168/jds.s0022-0302(40)95517-5
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10
Akademický článek
Type 2 Diabetes Mellitus, Non-Alcoholic Fatty Liver Disease, and Metabolic Repercussions: The Vicious Cycle and Its Interplay with Inflammation.
Autor: Frankowski, Rafał1 (AUTHOR) rafal.frankowski@stud.umed.lodz.pl, Kobierecki, Mateusz1 (AUTHOR) mateusz.kobierecki@stud.umed.lodz.pl, Wittczak, Andrzej1 (AUTHOR) andrzej.wittczak@stud.umed.lodz.pl, Różycka-Kosmalska, Monika2 (AUTHOR) monika.rozycka-kosmalska@umed.lodz.pl, Pietras, Tadeusz3 (AUTHOR) tadeusz.pietras@umed.lodz.pl, Sipowicz, Kasper4 (AUTHOR) ksipowicz@aps.edu.pl, Kosmalski, Marcin3 (AUTHOR) marcin.kosmalski@umed.lodz.pl
Publikováno v: International Journal of Molecular Sciences. Jun2023, Vol. 24 Issue 11, p9677. 26p.
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