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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Psychophysiology 18 (1981), S. 0 
    ISSN: 1469-8986
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine , Psychology
    Notes: To assess the effects of instructions and task difficulty on task, cardiovascular, and respiratory behavior in a situation where the instructions were either given once or repeated on the second day, a 3 by 3 by 2 experimental design was employed. Three sets of instructions (POSITIVE, CONTROL, NEGATIVE) were compared factorially with three difficulty levels (EASY, MODERATE, HARD) of a slide identification task, and observations were carried out over 2 consecutive daily sessions in which the initial instructions were repeated for only half of the subjects on the second day. Thirty-six undergraduates served as subjects and simple reaction time, error rate, heart rate, respiration rate, respiration amplitude, skin temperature (hand and forehead), and diastolic blood pressure were recorded simultaneously. That task conditions were different from one another was confirmed by comparisons of reaction time and errors during the tasks, with the EASY groups exhibiting the best performance and the HARD groups showing the longest reaction times and the most errors. That the differential instructions influenced cardiovascular performance was evident when comparisons were made among finger pulse amplitude, diastolic blood pressure, and hand temperature. Reaction times and error rates were unaffected by the differential instructions. With the exception of diastolic blood pressure, comparisons between days 1 and 2 revealed that instructional differences which emerged on day 1 were either attenuated or eliminated by day 2. Comparisons between repeated and non-repeated instruction groups failed to yield any reliable differences.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 465 (1986), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 3
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Different sources of bran were used as replacements for fat in beef sloppy-joe products. Five low fat (approximately 2.5%) products were formulated to include 5% or 10% wheat bran, 5% or 10% barley bran and a control. Also, a high fat control (12.61%) was produced. These products were evaluated at 0, 5, and 10 weeks of freezer storage. In general, the fiber added products were found to be inferior (P 〈 0.05) in flavor, juiciness, mouth feel and overall acceptability when compared to the high and low fat control products. TBA values displayed fluctuations (P 〈 0.05) over the storage times evaluated, but among treatments and over storage times values were very low.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 27 (1989), S. 0 
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: The ground-water geochemistry of glacial drift and bedrock of selected areas of New England, New York, and Pennsylvania differs considerably among the areas as a result of differences in bedrock geology. The New England study area is underlain primarily by feldspathic rock, large areas of New York are underlain primarily by carbonate and terrigenous sedimentary rock and some evaporite deposits, and glaciated areas of Pennsylvania are underlain primarily by clastic sedimentary rock with minor carbonate rocks. Mean concentrations of most solutes are greatest in the New York area and least in the New England area.In New England, the ground-water geochemistry results mainly from the reaction of CO2-charged water with feldspar and other primary silicates. Water in the New England bedrock is more highly evolved geochemically than water in the drift, presumably as a result of its longer residence time.In the New York area, the geochemistry of water in both types of aquifers results mainly from carbonate- mineral dissolution. Water in most glacial drift and bedrock is saturated with respect to calcite. In some parts of New York, the dissolution of evaporite minerals has a marked effect on the water chemistry of the bedrock.In most of the Pennsylvania area, the geochemistry of water in both types of aquifers indicates that, although carbonate minerals are the principal reactants, their influence on water chemistry is less than in New York. In parts of Pennsylvania, chemical differences between ground water from drift and ground water from bedrock are attributed to a higher proportion of reactive minerals in the drift than in the local bedrock as a result of glacial transport.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 620 (1991), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 3 (1992), S. 0 
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two carbohydrates (CHO; beans or rice) at three levels (0, 12.5 and 25.0%), and water were substituted for fat in preblended and nonpreblended beef franks. Fat levels averaged 24.8% for the controls, 12.6% for the 12.5% CHO source products, and 5.7% for the 25% CHO source products. Cholesterol averaged 28 mg, 19 mg and 15 mg per serving for the controls, 12.5% CHO and 25% CHO source products, respectively. Organoleptic scores for juiciness were not different (P 〉 0.05) among treatments at 3 and 9 weeks. Flavor and overall acceptance were satisfactory for all products. Generally, nonpreblended, 12.5% CHO source, and bean products were firmer (P 〈 0.05) than preblended, 25% CHO or rice products, respectively. The 25% rice products had lower (P 〈 0.05) Instron maximum load and fracturability values. The high CHO formulations were 16% less costly to produce than the controls.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 18 (1980), S. 0 
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: Ground-water quality has been monitored at a fly ash disposal site. The monitoring technique consists of electrical resistivity soundings, and profiles in conjunction with analysis of water samples from 33 wells on the site. In addition laboratory measurements were made on samples from the well borings to determine the changes in resistivity of each lithology as a function of water saturation, and the temperature and conductivity of the pore fluid.For a line approximately perpendicular to the ground-water flow, we were able to detail the subsurface lithology using electrical sounding, and in conjunction with the laboratory studies, it was possible to determine the vertical and horizontal extent of the contamination for that cross section.Electrical profiles, which were taken on a monthly basis, were able to monitor the changing concentration of leachate after the profiles were corrected to a common ground-water temperature.
    Type of Medium: Electronic Resource
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