scholarly journals Thermal denaturation of bovine longissimus thoracis aponeurosis, correlating contraction with optical changes

2006 ◽  
Vol 86 (2) ◽  
pp. 221-224 ◽  
Author(s):  
H. J. Swatland
Keyword(s):  
Low Temperature ◽  
Connective Tissue ◽  
Key Words ◽  
Thermal Denaturation ◽  
Water Bath

Beef rib roasts and steaks have a thick connective tissue aponeurosis which is often difficult to gelatinise by cooking. When heated in a water-bath, aponeurosis first increased in reflectance (maximum 0.026 ± 0.021 at 67.1 ± 5.5°C) before decreasing in reflectance as gelatinisation occurred. Contraction reached a maximum of 33.8 ± 15.8% of starting length at 69.2 ± 3.2°C and corresponded to the increase not the decrease in reflectance. Either contraction or increased reflectance might be used to select animals with low-temperature gelatinisation. Key words: Beef toughness, aponeurosis, cooking

Prophylaxis of genital prolapse in women in the late postpartum period

2018 ◽  
pp. 31-33
Author(s):  
S.I. Zhuk ◽  
◽  
E.A. Budchenko ◽  
Keyword(s):  
Connective Tissue ◽  
Pelvic Floor ◽  
Key Words ◽  
Postpartum Period ◽  
Age Groups ◽  
Clinical Manifestations ◽  
Genital Prolapse ◽  
Degrees Of Severity ◽  
Female Genital ◽  
Vaginal Cones

The article describes genital prolapse as a pathology of female genital organs. The factors leading to the occurrence of genital prolapse in women of different age groups are presented. Clinical manifestations and mechanisms of their occurrence are substantiated. Considered variants of treatment of women with genital prolapse of various degrees of severity. Illumination of the data of our research of the method of prophylaxis of genital prolapse in the late postpartum period with the help of Corelax vaginal cones. Key words: genital prolapse, rectocele, pelvic floor, connective tissue, vaginal cones.

CAD/CAM Zirconia for Dental Application

2013 ◽  
Vol 320 ◽  
pp. 505-511
Author(s):  
Ning Li ◽  
Zhi Kai Wu ◽  
Chao Jian ◽  
Wan Qian Zhao ◽  
Jia Zhen Yan
Keyword(s):  
Mechanical Properties ◽  
Low Temperature ◽  
Key Words ◽  
20Th Century ◽  
Dental Materials ◽  
Tetragonal Zirconia ◽  
Dental Application ◽  
Cad Cam ◽  
Low Temperature Aging ◽  
Temperature Aging

During the 20th century, both dental materials and dental technologies for the fabrication of dental prosthesis progressed remarkably. Owing to the increased demand of safety and aesthetics, 3 mol% yttria stabilized tetragonal zirconia polycrystalline has been recently introduced in prosthetic dentistry for the fabrication of crowns and fixed partial dentures, in combination with CAD/CAM technique. This greatly changed the conventional dental laboratory work which is labor-intensive and experience-dependent. This review mainly introduced the state of dental zirconia and the application of CAD/CAM technology in dentistry. Key words: Dental Zirconia; CAD/CAM Technique; Mechanical Properties; Transformation Toughing; Low Temperature Aging;

CRYOGENIC GREASE LUBRICANTS FOR ROCKET AND SPACE TECHNOLOGY

2021 ◽  
pp. 31-41
Author(s):  
Andrey D. PLOTNIKOV ◽  
Aleksandr V. VODOLAZHSKIY ◽  
Natalya S. YAKUPOVA
Keyword(s):  
Chemical Composition ◽  
Low Temperature ◽  
Key Words ◽  
Ir Spectrum ◽  
Practical Relevance ◽  
Space Technology ◽  
Potential Evaporation ◽  
Testing Methods ◽  
Solidification Temperature ◽  
Temperature Characteristics

The paper represents requirements for cryogenic grease lubricants used in the rocket and space technology. Data on lubricants based on perfluoropolyether liquid FEN is provided. New lubricant testing methods enabling to analyze their chemical composition and low-temperature characteristics are proposed. Quoted are investigation results for the equivalents of previously used cryogenic lubricants NIKA, NIRA and «Ametist». A practical relevance of the paper has been proven by introduction of low-temperature lubricants «Sever» currently being used in rocket and space items, as well аs successful application of the developed lubricant incoming inspection procedures at RSC Energia. Key words: low-temperature lubricant, perfluoropolyether liquid FEN, viscosity, solidification temperature, IR spectrum, potential evaporation.

Article

1998 ◽  
Vol 76 (2) ◽  
pp. 213-220
Author(s):  
Mitchell D Refvik ◽  
Adrian L Schwan
Keyword(s):  
Low Temperature ◽  
Key Words ◽  
Variable Temperature ◽  
Cyanide Ion ◽  
Structural Assignment ◽  
Vt Nmr ◽  
Silylation Reaction

Lithium (E)-1-hexenesulfenate (5a) was treated with a number of TMS-X (TMS = trimethylsilyl) reagents to afford N,N-bis(trimethylsilyl)-(E)-1-hexenesulfenamide (7a) and (or) di((E)-1 hexenyl) disulfide (8), usually in low yield. The cleanest reactions, those from use of TMS-Cl (to afford 7a) and TMS-CN (which yields 8) were analyzed by variable temperature NMR. It was found that the low-temperature silylation reaction using TMS-Cl affords 7a and thiosulfinate 12 as initial products. Warming the mixture coerces the decomposition of 12. Treatment of 5a with TMS-CN also yields thiosulfinate 12 which is reduced to disulfide 8 as the temperature warms, possibly by action of cyanide ion. Evidence is presented that allows a confident structural assignment of the transient thiosulfinate 12, and mechanisms are suggested for the formation of 12. The study also led to the NMR observation of (E)-1-hexenesulfenate (5a).Key words: sulfenate, thiosulfinate, variable temperature NMR (VT NMR), silylation.

Beef tenderness: within longissimus thoracis et lumborum steak variation as affected by cooking method

1998 ◽  
Vol 78 (4) ◽  
pp. 711-714 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus
Keyword(s):  
Key Words ◽  
Shear Force ◽  
Significant Positive Correlation ◽  
Water Bath ◽  
Force Measurements ◽  
Internal Temperature ◽  
Cooking Method ◽  
Beef Tenderness ◽  
Positive Correlation ◽  
Force Variation

The effects of cooking method on beef longissimus thoracis et lumborum (LTL) tenderness and tenderness variation were investigated. Steaks from three tenderness categories (tender: shear force <68.7 N; moderate: 68.7 N < shear force <103 N; tough: shear force >103 N; 8 loins per category) from commercial loins werecooked to an internal temperature of 72 °C using a single-sided grill, a double-sided grill, or a water bath. Shear force was not affected by cooking method or core location. Regressing within-animal shear force SD versus within-animal shear force gave a significant positive correlation (R = 0.76; P < 0.001), indicating that shear force variation increases as toughness increases. Results indicate that more shear force measurements need to be taken for tough versus tender steaks if an equal repeatability of shear prediction is to be made, regardless of cooking method. Key words: Beef, tenderness, variation

Evaluation of low temperature hardiness of strawberry plants under field and controlled conditions

1993 ◽  
Vol 73 (4) ◽  
pp. 1123-1125 ◽  
Author(s):  
J. M. Turner ◽  
K. K. Tanino ◽  
C. Stushnoff
Keyword(s):  
Low Temperature ◽  
Key Words ◽  
Scoring System ◽  
Growth Habit ◽  
Field Conditions ◽  
Mother Plant ◽  
Fragaria Ananassa ◽  
Plant Survival ◽  
Field Growth ◽  
Mother Plants

When acclimated strawberry plants (Fragaria × ananassa Duch. ’Redcoat’) from the field were placed in a programmable freezer, mother strawberry crowns were as hardy or hardier than daughter crowns when frozen to −11 °C. However, under field conditions, daughter plants expressed consistently greater hardiness than mother plants. Mulching had no effect on daughter plant survival, whereas enhanced mother plant survival was observed. Field-growth habit of mother crowns may be the important factor for consistent winter survival under prairie conditions. A simple scoring system was developed to predict survival of strawberry plants. Key words. Fragaria × ananassa Duch., strawberry, crowns, low temperature hardiness

Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking

Meat Science ◽  
2019 ◽  
Vol 153 ◽  
pp. 109-116 ◽  
Author(s):  
María E. Latorre ◽  
María I. Palacio ◽  
Diego E. Velázquez ◽  
Peter P. Purslow
Keyword(s):  
Low Temperature ◽  
Connective Tissue ◽  
Heat Stability ◽  
Specific Effects ◽  
Long Time

EVALUATION OF GINGIVAL RECESSION TREATMENT WITH SUBEPITHELIAL CONNECTIVE TISSUE GRAFT

2015 ◽  
pp. 29-35
Author(s):  
Thi Phuong Thao Nguyen ◽  
Tan Tai Tran
Keyword(s):  
Postoperative Complications ◽  
Connective Tissue ◽  
Key Words ◽  
Treatment Outcomes ◽  
Clinical Characteristics ◽  
Gingival Recession ◽  
Connective Tissue Graft ◽  
Tissue Graft ◽  
Subepithelial Connective Tissue Graft ◽  
Complications Rate

Objectives: Survey on aetiology and clinical characteristics of gingival recession, and evaluation of treatment outcomes gingival recession by subepithelial connective tissue graft. Subjects and methods: 30 patients diagnosed with 46 teeth having class Miller I, II, Miller and Miller III gingival recession-type defects, a descritive, prospective research, clinical interventions not control. Results: The popular aetiology leading to gingival recession was infection (32.3%), the most gingival recession was pre-molars (41,3%), in which, Miller I gingival recession occupies the highest percentage (65.2 %). No cases of postoperative complications, rate of root recoverage vertically reached 80.8 ± 8.4%, the rate of root recoverage completely was 69.6%. Conclusion: Subepithelial connective tissue graft is an effective and safety method in clinic. Key words: Gingival recession, Subepithelial connective tissue graft.

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