Recent MRI and diffusion studies of food structures

2020 ◽  
pp. 203-264
Author(s):  
Nicolas Schork ◽  
Sebastian Schuhmann ◽  
Oliver Gruschke ◽  
Dieter Groß ◽  
Klaus Zick ◽  
...  
Keyword(s):  
Diffusion Studies ◽  
And Diffusion

Gold implantation inn‐type silicon: Entropy factor and diffusion studies

1990 ◽  
Vol 68 (4) ◽  
pp. 1601-1605 ◽  
Author(s):  
S. Coffa ◽  
L. Calcagno ◽  
G. Ferla ◽  
S. U. Campisano
Keyword(s):  
Type Silicon ◽  
Diffusion Studies ◽  
Entropy Factor ◽  
And Diffusion

Pollution plume transport and diffusion studies using fluorescence lidar

1980 ◽  
Vol 19 (15) ◽  
pp. 2524 ◽  
Author(s):  
Burton G. Schuster ◽  
Thomas G. Kyle
Keyword(s):  
Diffusion Studies ◽  
Transport And Diffusion ◽  
Plume Transport ◽  
And Diffusion

ULTRACENTRIFUGE AND DIFFUSION STUDIES ON GLUTEN

1942 ◽  
Vol 20c (3) ◽  
pp. 130-159 ◽  
Author(s):  
A. G. McCalla ◽  
Nils Gralén
Keyword(s):  
Sodium Salicylate ◽  
Minimum Weight ◽  
Average Molecular Weight ◽  
Sedimentation Equilibrium ◽  
Velocity Sedimentation ◽  
Molecular Characteristics ◽  
Weight Average Molecular Weight ◽  
Diffusion Constants ◽  
Diffusion Studies ◽  
And Diffusion

The molecular characteristics of gluten in sodium salicylate solutions were studied by means of sedimentation velocity, sedimentation equilibrium, and diffusion measurements. The proportion of total gluten protein molecularly dispersed increased with increase in concentration of sodium salicylate up to 12%, but the dispersed portions had essentially the same sedimentation constant (2.5 ± 0.15) regardless of the concentration of the dispersing medium.The most soluble 25 per cent of the gluten was all molecularly dispersed, but was definitely inhomogeneous. The weight-average molecular weight of this fraction was 44,000, but there is reason to believe the minimum weight may be about 35,000. None of the other fractions was entirely molecularly dispersed, the proportion decreasing with decreasing solubility of the fractions. Aggregates of many sizes existed in all of these fractions, but only the most insoluble contained aggregates large enough to cause opacity. Sedimentation constants of the molecularly dispersed portions increased slightly with decreasing solubility, while diffusion constants decreased markedly. None of the fractions yielded normal curves (diffusion diagrams) but the more soluble the fraction, the more nearly normal the curve. The inhomogeneity responsible for the varying rates of diffusion was due partly to differences in proportion and properties of the molecularly dispersed gluten and partly to aggregates.All properties showed progressive changes both within and between the arbitrarily produced fractions. These results, therefore, support the hypothesis that gluten is a protein system showing progressive and regular changes in properties with change in solubility.

Sorption and diffusion studies in cementitious grouts

1992 ◽  
Vol 12 (2-3) ◽  
pp. 289-297 ◽  
Author(s):  
H.M. Johnston ◽  
D.J. Wilmot
Keyword(s):  
Diffusion Studies ◽  
And Diffusion

Kinetics and diffusion studies in CA2 formation

1989 ◽  
Vol 19 (1) ◽  
pp. 47-52 ◽  
Author(s):  
M.M. Ali ◽  
S.J. Raina ◽  
V.K. Singh
Keyword(s):  
Diffusion Studies ◽  
And Diffusion

Intermolecular interaction as investigated by NOE and diffusion studies

2005 ◽  
Vol 46 (4) ◽  
pp. 159-196 ◽  
Author(s):  
Torsten Brand ◽  
Eurico J. Cabrita ◽  
Stefan Berger
Keyword(s):  
Intermolecular Interaction ◽  
Diffusion Studies ◽  
And Diffusion
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