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Creator:: Collette, R., King, J., Buesch, C., Keiser, D. D. Jr, Williams, W., Miller, B. D., and Schulthess, J.
Abstract:: The High Performance Research Reactor Fuel Development (HPPRFD) program is responsible for developing low enriched uranium (LEU) fuel substitutes for high performance reactors fueled with highly enriched uranium (HEU) that have not yet been converted to LEU. The uranium-molybdenum (U-Mo) fuel system was selected for this effort. In this study,...
Resource Type:: Article
Full Text:: . Williams c, B.D. Miller c, J. Schulthess c a Colorado School of Mines, Nuclear Science and Engineering

Creator:: Poinar, George O., Jr., Brown, A. E., and Legalov, A. A.
Abstract:: A new weevil species (urn:lsid:zoobank.org: act:2D5E9E4A-A250-4D0A-AF69-CF4753436686), Pseudopilolabus othnius Poinar, Brown and Legalov, sp. nov. (Coleoptera: Attelabidae), is described from Dominican amber. The new species is close to the extant P. viridanus (Gyllenhal, 1839) and P. splendens (Gyllenhal, 1839) but differs by having a bronzed body, narrower and more convex elytral...
Resource Type:: Article
Full Text:: ). Acknowledgements. We are grateful to L. Chamorro (USA: Wash- ington), J. Frisch (Germany: Berlin), O. Jaeger

Creator:: Stige, Leif Christian, Stave, Jørn, Chan, Kung-Sik, Ciannelli, Lorenzo, Pettorelli, Nathalie, Glantz, Michael, Herren, Hans R., and Stenseth, Nils Chr.
Abstract:: Using national crop and livestock production records from 1961–2003 and satellite-derived data on pasture greenness from 1982–2003 we show that the productivity of crops, livestock, and pastures in Africa is predictably associated with the El Niño Southern Oscillation and the North Atlantic Oscillation. The causal relations of these results are...
Resource Type:: Article
Full Text:: type in country i in year j; e1 and e2 are threshold values of the ENSO index; n1 and n2 are threshold

Creator:: Cordente, Antonio G., Solomon, Mark, Schulkin, Alex, Francis, I. Leigh, Barker, Alice, Borneman, Anthony R., and Curtin, Christopher D.
Abstract:: It is well established that the choice of yeast used to perform wine fermentation significantly influences the sensory attributes of wines; different yeast species and strains impart different profiles of esters, volatile fatty acids, higher alcohols, and volatile sulphur compounds. Indeed, choice of yeast remains one of the simplest means...
Resource Type:: Article
Full Text:: ; Schulthess and Ettlinger 1978). Therefore, one strategy to increase the formation of higher alcohols is to

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