Equilibrium data for the sucrose-potassium chloride-water
system were taken for Dowex 50 W X 4 resin at 90° C. The sugar
concentration was varied from 0% to 60% by weight, and the salt content,
from 0% to 6% by weight. Because shrinkage of the resin due
to salt absorption was...
A study on the cellular differentiation of the gill structure in
juvenile coho salmon (O. kisutch) with emphasis on the excretion of
monovalent ions was performed upon animals maintained under both
seawater and freshwater environments.
1. The excretion rate of sodium-24 was observed to be higher
for animals adapted to...
Numerous attempts have been made to identify the flavor
compounds in Blue cheese, however, duplication of Blue cheese
flavor has not yet been accomplished. Therefore, it was desirable
to make a qualitative and quantitative investigation of Blue
cheese flavor compounds and to study the effect of certain microorganisms
on Blue...