High pressure inactivation of yeast cells in saline and strawberry jam at low temperatures

Author(s):  
Chieko Hashizume ◽  
Kunio Kimura ◽  
Rikimaru Hayashi
Author(s):  
B. Eckert ◽  
H. J. Jodl ◽  
H. O. Albert ◽  
P. Foggi

1975 ◽  
Vol 30 (9-10) ◽  
pp. 740-747 ◽  
Author(s):  
H. P. Rath ◽  
A. Saus ◽  
B. Dederichs

Under the influence of UV light (high pressure HPK 125, Philips) and in presence of acetone ethylene and formamide react under elevated pressure (12.5-100 kp/cm2) to give odd-numbered n-alkane carbonic acid amides of chain lenghth C3-C19. Product yields improve with rising pressure. By increasing the concentration of aceton (0.1-8 mol-%), the reaction pressure the reaction time and at low temperatures the average mol.-weight is shifted to higher values. The chain distribution corresponds to a geometrical progression. Per 1 kwh electrical power input of the uv-equipment 0.5 kg of product is formed with chain length: 78% C3-C7, 12% C9, 10% C11-C19.


2007 ◽  
Vol 62 (7) ◽  
pp. 977-981 ◽  
Author(s):  
Ladislav Havela ◽  
Khrystyna Miliyanchuk ◽  
Laura C. J. Pereira ◽  
Eva Šantavá

Abstract U2Co2InH1.9, synthesized by high-pressure hydrogenation of U2Co2In, crystallizes in the tetragonal structure similar to the parent compound, expanded by 8.4 %. Although U2Co2In is a weak paramagnet, its hydride shows properties suggesting a proximity to the magnetic order. Its magnetic susceptibility exhibits a maximum at T = 2.4 K, ascribed to spin fluctuations. Magnetization at low temperatures goes through a metamagnetic transition between 2 - 3 T. The specific heat characteristics, with a pronounced upturn of Cp/T vs. T at low temperatures which can be fitted using an additional −T 1/2 term, resemble the behaviour of U2Co2Sn. The γ coefficient of the electronic specific heat, reaching 244 mJ mol−1 K−2, is gradually suppressed by high magnetic fields.


2020 ◽  
Vol 102 (6) ◽  
Author(s):  
Alexander F. Goncharov ◽  
Maxim Bykov ◽  
Elena Bykova ◽  
Konstantin Glazyrin ◽  
Vitali Prakapenka ◽  
...  

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