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Transition metals incorporated into polymers lead to unusual or improved physical properties that significantly differ from those of purely organic polymers. A simple and practicable incorporation of diverse transition metals into any available polymer would make an important contribution to overcome some of the synthetic difficulties of metal‐polymer hybrid materials. Here, it is demonstrated that atomic layer deposition (ALD) can be a promising means to resolve some of those difficulties. It is found that even polytetrafluoroethylene (PTFE) with its great physical and chemical stability can be easily transformed into a transition metal–PTFE hybrid material simply by applying a metal‐oxide ALD process to PTFE. Upon metal incorporation into the PTFE, the molecular structure as well as mechanical properties (tensile behavior) of PTFE were observed to significantly change. For a better understanding of the changes to the material, experimental investigations using Raman spectroscopy, attenuated‐total‐reflection Fourier‐transform infrared spectroscopy, wide‐angle X‐ray diffraction, and energy‐dispersive X‐ray analysis were performed. In addition, with density functional theory calculations, potential bonding states of the incorporated metal into PTFE were modeled and predicted. The ALD‐based vapor‐phase approach for metal incorporation into a polymer could bring about rapid progress in the research area of metal–polymer hybrid materials.  相似文献   
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This paper describes an application of the Cascade-Correlation (CC) network to pattern recognition. The pattern recognition task was to simulate an automatic vision inspection system that had to properly classify five different objects. The feature vectors were extracted from 2D images of circularly scanned images and used as inputs for a neural network that was then trained to classify an unknown presented object. The results show that the CC network is viable tool in pattern recognition tasks. It is able to classify partially occluded objects with high accuracy, and to considerably improve classification of noisy images based on simple histogram trimming preprocessing.  相似文献   
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Zusammenfassung Im Gewebeextrakt und Preßsaft der Brust- und Schenkelmuskulatur des Huhns sowie der Brustmuskulatur von Pute, Gans, Ente und Taube wurde die Aktivität der Aspartat-Aminotransferase (GOT; E.C.2.6.1.1.) und der Alanin-Aminotransferase (GPT; E.C.2.6.1.2.) bestimmt. Die Gesamt-GOT-und GPT-Aktivität war in der dunklen Schenkelmuskulatur des Huhnes signifikant höher als in der hellen Brustmuskulatur. Eine ähnliche Beziehung zwischen Myoglobingehalt und Transaminase-Aktivität bestand auch bei den anderen Geflügelarten. Hühner- und Putenmuskeln wiesen die niedrigsten, Taubenmuskeln die höchsten Transaminase-Aktivitäten auf. Die gesamte GPT-Aktivität in den Muskeln von Huhn und Pute betrug etwa ein Hundertstel der gesamten GOT-Aktivität; in den Muskeln der übrigen Geflügelarten machte die GPT-Aktivität etwa ein Zehntel der GOT-Aktivität aus.In der Muskulatur aller untersuchten Geflügelarten ließen sich durch Elektrophorese zwei GOT-Isozyme nachweisen. Ein Isozym (GOT S ) befand sich im Sarkoplasma, das andere Isozym (GOT M ) war in den Mitochondrien lokalisiert. Die GOT M -Aktivität in Brust- und Schenkelmuskel des Huhns betrug durchschnittlich 65% der gesamten GOT-Aktivität. Bei den übrigen Geflügelarten schien mit steigendem Myoglobingehalt des Brustmuskels die relative GOT M -Aktivität zuzunehmen.Während siebentägiger postmortaler Lagerung von Brust- und Schenkelmuskulatur des Huhns bei 4° C trat keine wesentliche Änderung der gesamten GOT-Aktivität ein. Die niedrige relative GOT M -Aktivität im Muskelpreßsaft nahm während der Lagerung des Muskels nur wenig zu; eine Schädigung der Mitochondrienmembranen tritt daher während der Reifung von Hühnerfleisch nicht ein.
Aminotransferases in the skeletal muscles of poultry
Summary The activity of aspartate aminotransferase (GOT; E.C.2.6.1.1.) and alanine amino-transferase (GPT; E.C.2.6.1.2.) in the breast and thigh muscle of chicken and in the breast muscle of turkey, goose, duck, and pigeon was determined. The total GOT and GPT activity of the red thigh muscle of chicken was significantly higher than that of the white breast muscle. A similar relation between myoglobin content and transaminase activity in breast muscle was found for the other species of poultry. Chicken and turkey muscles showed the lowest, pigeon muscles the highest transaminase activities. The total GPT activity of chicken and turkey muscles was about one-hundredth of the total GOT activity; the GPT activity in muscles of the other species was about one-tenth of the total GOT activity.In the extract of the muscles of all species two GOT isozymes could be demonstrated after electrophoretic separation. One isozyme (GOT M ) is localized within the mitochondria, the other isozym (GOTs) was found in the sarcoplasma. About 65% of the total GOT activity in breast and thigh muscles of chicken was due to the activity of the mitochondrial isozyme. In the breast muscles of the other species, higher relative GOT M activity was found in the muscles with high myoglobin content than in those with low myoglobin content.There was no remarkable change in the total GOT activity of the muscle extract during storage of chicken breast and thigh muscles at +4° C for seven days post mortem. The small relative GOT M activity of the muscle press juice remained almost unchanged during post-mortem storage of muscle tissue indicating that there is no desintegration of the mitochondrial membranes during aging of chicken meat.


Fräulein H. Sauer danken wir für ihre fleißige und gewissenhafte Mitarbeit.  相似文献   
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Stomatopods are aggressive crustacean predators that use a pair of ultrafast raptorial appendages to strike on prey. This swift movement is driven by a power amplification system comprising components that must be able to repetitively store and release a high amount of elastic energy. An essential component of this system is the saddle structure, in which the elastic energy is stored by bending prior to striking. Here, a comprehensive study that sheds light on the microstructural and chemical designs of the stomatopod's saddle is conducted. MicroCT scans combined with electron microscopy imaging, elemental mapping, high‐resolution confocal Raman microscopy, and nanomechanical mapping show that the saddle is a bilayer structure with sharp changes in chemical composition and mechanical properties between the layers. The outer layer is heavily mineralized whereas the inner layer contains a high content of chitin and proteins, leading to a spatial organization of phases which is optimized for load distribution during saddle bending. The mineralized outer layer sustains compressive stresses, whereas the inner biopolymeric layer provides tensile resistance. These findings reveal that the saddle chemical composition and microstructure have been spatially tuned to generate a stiff, yet flexible structure that is optimized for storage of elastic energy.  相似文献   
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The egg capsules of marine prosobranch gastropods, commonly know as whelks, function as a protective encapsulant for whelk embryos in wave-swept marine environments. The proteinaceous sheets comprising the wall of whelk egg capsules (WEC) exhibit long-range reversible extensibility with a hysteresis of up to 50 per cent, previously suggested to result from reversible changes in the structure of the constituent protein building blocks. Here, we further investigate the structural changes of the WEC biopolymer at various hierarchical levels using several different time-resolved in situ approaches. We find strong evidence in these biological polymers for a strain-induced reversible transition from an ordered conformational phase to a largely disordered one that leads to the characteristic reversible hysteretic behaviour, which is reminiscent of the pseudoelastic behaviour in some metallic alloys. On the basis of these results, we generate a simple numerical model incorporating a worm-like chain equation to explain the phase transition behaviour of the WEC at the molecular level.  相似文献   
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Zusammenfassung Gefrieren (-20° C) and Auftauen der Brust- and Schenkelmuskulatur verschiedener Geflügelarten (Huhn, Pute, Gans, Ente) führte zu keiner nennenswerten Änderung der gesamten Aktivität der Aspartat-Aminotransferase (Glutamat-Oxalacetat-Transaminase; GOT) im Gewebe. Längere Gefrierlagerung (3 Monate) bei -20° C brachte beim Brustmuskel des Huhns keine Änderung, beim Schenkelmuskel jedoch eine Abnahme der gesamten GOT-Aktivität mit sich. Der Muskelpreßsaft von gefrorenem and aufgetautem Gewebe enthielt bei beiden Muskeln aller untersuchten Geflügelarten eine höhere GOT-Aktivität als der Preßsaft des frischen, nicht gefrorenen Gewebes. Diese Erhöhung der GOT-Aktivität beruht auf einer durch Gefrieren and Auftauen hervorgerufenen partiellen Freisetzung des Mitochondrien-Isozyms GOTM in das Sarkoplasma. Offensichtlich werden die Membranen der Muskelmitochondrien durch Gefrieren des Gewebes geschädigt. Es wird eine auf diesen Resultaten beruhende Routinemethode zur Unterscheidung zwischen Frischgeflügel and aufgetautem Gefriergeflügel beschrieben.
Influence of freezing and thawing on the subcellular distribution of aspartate aminotransferase in poultry muscle
Summary Freezing (—20° C) and thawing of the breast and thigh muscles of poultry (chicken, turkey, goose, duck) did not result in a remarkable change of the total activity of aspartate amino transferase (glutamate-oxaloacetic transaminase; GOT) in the tissue. Freeze-storage for three months (-20° C) did not cause changes in the total GOT activity in chicken breast muscle but did lower the GOT activity in the thigh muscle of chicken. For both types of muscle of all species investigated, freezing and thawing of tissue caused an increase in the GOT activity of the muscle press-juice. This increase of GOT activity is due to a partial release of the mitochondria) isozyme GOTM into the sarcoplasma. Apparently the membranes of the muscle mitochondria are damaged by the process of freezing. A routine method basing on these results is decsribed which allows a differentiation between nonfrozen poultry and frozen and thawed poultry.


Fräulein Herta Sauer danken wir fur ihre fleißige and geschickte Mitarbeit.  相似文献   
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