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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Science Ltd
    Freshwater biology 50 (2005), S. 0 
    ISSN: 1365-2427
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: 1. The influence of hydraulic conditions on the spatial distribution of macroinvertebrate assemblages was investigated in three riffles in a perennial Australian river.2. Velocity, depth and variability of substrate roughness were measured at each of 56 macroinvertebrate sampling locations. Complex hydraulic variables (roughness Reynolds number, shear velocity, Froude number) were calculated from combinations of two or three of the directly measured variables. The biological significance of directly measured and complex hydraulic variables was determined by a combination of univariate and multivariate statistical procedures.3. Macroinvertebrate abundance, number of taxa and community composition were significantly different between the identified roughness Reynolds number, Froude number, velocity and shear velocity microhabitats throughout the studied riffles.4. Regression analysis showed macroinvertebrate abundance and number of taxa were negatively related to roughness Reynolds number, shear velocity, velocity and Froude number. Depth was negatively related to abundance. In general, the majority of the macroinvertebrate community preferred the areas of riffles with the lowest near-bed turbulence.5. Roughness Reynolds number explained more of the spatial variation in invertebrate abundance, number of taxa and community composition than the other hydraulic variables, either directly measured or calculated. Of the directly measured variables, velocity had the greatest explanatory power, which was marginally less than roughness Reynolds number and shear velocity.6. This study demonstrated that small-scale differences in hydraulic conditions created by combinations of velocity, depth and substrate roughness have an important role in the spatial distribution of macroinvertebrate assemblages in riffle habitats.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford UK : Blackwell Science Ltd
    Haemophilia 4 (1998), S. 0 
    ISSN: 1365-2516
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford BSL : Blackwell Science Ltd
    International journal of food science & technology 33 (1998), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory methods can be loosely separated into two groups: discriminant methods and descriptive methods. Simple models of difference tests rest on a number of assumptions, and not only are they not very good at showing that samples are the same, they are not good at detecting small differences. Quantitative Descriptive Analysis was developed from the Flavor Profile Method, and used an interval scale with emphasis on statistical evaluation of results. A variation of descriptive analysis is Free-Choice Profiling, where data are normally examined by generalized Procrustes analysis. Initial suspicion of the results has been overcome by more rigorous testing of their reliability. Time-intensity measurement is a special case of descriptive analysis, where a single characteristic is tracked as it changes over a period of time. Time-intensity has only relatively recently achieved wide application, and there have been rather few methodological studies.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Science Ltd
    International journal of food science & technology 32 (1997), S. 0 
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The sensory character of 16 samples of commercial, processed cheese spread has been characterized. Samples were selected to provide information on variations both between brands and, for products differing in fat content, within brands. Products were rated for eight flavour attributes and six textural attributes by a panel of 13 professional assessors. Significant differences in both the flavour and the texture of the spreads were associated with brand. No systematic differences were found between the flavour attributes and the fat content of the spread. However, differences were revealed between spreads – classified on the basis of fat content as regular, light and ultra light – in the sensory dimensions associated with texture and mouth feel. Nevertheless, within some brands the effect of reducing fat content was minimal. This result was probably achieved by other changes in product formulation.
    Type of Medium: Electronic Resource
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