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1	Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat Lee, Jae-sung 28 April 1977 (has links) The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of the authentic compound. 3-Hydroxy-N-nitrosopyrrolidine was isolated from commercial fried bacon and fried-out fat. The identification of the compound was achieved by combined gas chromatography-mass spectrometry after trimethylsilyl derivatization of the nitrosamine. Additional verification of identity was obtained from coincident retention time data on a combined gas chromatography-thermal energy analyzer. Quantitative determination of 3-hydroxy-N-nitrosopyrrolidine was accomplished without derivatization and was greatly facilitated by the use of a thermal energy analyzer. Quantitative analysis by combined gas chromatography-thermal energy analyzer did not require as extensive cleanup as was required for identification by combined gas chromatography-mass spectrometry. The levels of 3-hydroxy-N-nitrosopyrrolidine occurring in five samples of fried bacon were 0.5 to 3.9 ppb while the levels in fried-out fat ranged from 0.3 to 2.2 ppb. These levels are lower than the concentrations generally reported for nitrosopyrrolidine in fried bacon. This study, although the number of samples analyzed was limited, suggests that low ppb levels of 3-hydroxy-N-nitrosopyrrolidine appear fairly consistently in fried bacon. / Graduation date: 1977 Bacon
2	Experiment versus dogma : Francis Bacons Erkenntnis- und Lernprogramm / Keller, Sarah, January 1900 (has links) Texte remanié de: Dissertation--Philosophische--Universität Zürich, 2005. / Bibliogr. p. 487-520. Bacon, Francis,
3	Francisci Baconi de re litteraria judicia Jacquinet, Paul, January 1863 (has links) Thèse--Faculté des lettres de Paris. / "Errata" following p. 120. Includes bibliographical references. Bacon, Francis,
4	Bacon's use of silver age Latin writers in the Essays Freeman, Maxwell Moss. January 1936 (has links) Thesis (Ph. D.)--University of Wisconsin--Madison, 1936. / Typescript. Includes abstract and vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 161-165). Bacon, Francis,
5	The reputation and influence of Francis Bacon in the seventeenth century Penrose, Stephen B. L. January 1934 (has links) Thesis (Ph. D.)--Columbia University, 1934. / Vita. Thesis note on verso of t.p. Lithographed. Includes bibliographical references (p. i-vi). Bacon, Francis,
6	The English prose style of Sir Francis Bacon Bowman, Mary Antonia, January 1964 (has links) Thesis (Ph. D.)--University of Wisconsin, 1964. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Bibliography: leaves 337-343. Bacon, Francis,
7	Roger Bacon on perception: a reconstruction and critical analysis of the theory of visual perception expounded in the Opus majus / Loose, Patrice Koelsch January 1979 (has links) No description available. Philosophy Bacon
8	'Knowledge is power' : Francis Bacon, the state and the reform of natural philosophy Martin, Julian January 1988 (has links) No description available. 100 Bacon, Francis - philosophy
9	Storage stability of low salt bacon : Microbiological, chemical and sensory aspects Applegate, J. January 1989 (has links) No description available. 664 Bacon storage stability
10	A study of the lactobacilli in Wiltshire-cured vacuum packed bacon Boreland, P. C. January 1985 (has links) No description available. 579 Lactobacilli in cured bacon

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