PubMed · 5964585
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
A T Willis, J J O'Connor, J A Smith. 1966-05-07. Some observations on staphylococcal pigmentation.. https://doi.org/10.1038/210653b0
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
A new 3D acquisition regimen that enables the collection of conventional, water-suppressed, and fat-suppressed images with no increase in scan times compared with currently implemented 3D sequences is presented. The method is based on conventional 3D steady state with interleaved selective excitation of the fat resonance resulting in acquisition of a fat-based image during the TR period experienced by the water spins. This new sequence is relatively tolerant to susceptibility artifacts and results in excellent water-based images. Because the idea, which we propose, is independent of the type of steady-state imaging protocol utilized, it can be easily applied with regimens that are specifically tailored to enhance contrast.
Rice-defatted soy flour blends prepared in three proportions viz. 40:60, 50:50 and 60:40 were fermented with buttermilk at 25, 30 and 35 degrees C for 12, 18 and 24 h. Fermentation of these blends lowered the pH and raised the titratable acidity, maximum drop in pH and rise in titratable acidity being observed at 35 degrees C for 24 h. The fermentation either decreased or did not change the protein content of cereal-legume blends. Fat as well as ash content remained unaltered irrespective of temperature and time period of fermentation.
Rabadi fermentation of barley flour-buttermilk mixture (fresh and autoclaved) at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h lowered pH, enhanced titratable acidity and did not change fat and total mineral (Ca, Fe, Cu, Zn, Mn and P) content. Protein content of fermented fresh as well as autoclaved barley flour-buttermilk mixture either decreased or remained unchanges. Rabadi prepared from both types of barley flour at different temperatures and time periods was acceptable; but that which was fermented at 40 degrees C for 48 h was less acceptable in terms of taste.