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Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fatLee, 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
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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.
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Francisci Baconi de re litteraria judiciaJacquinet, Paul, January 1863 (has links)
Thèse--Faculté des lettres de Paris. / "Errata" following p. 120. Includes bibliographical references.
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Bacon's use of silver age Latin writers in the EssaysFreeman, 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).
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The reputation and influence of Francis Bacon in the seventeenth centuryPenrose, 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).
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The English prose style of Sir Francis BaconBowman, 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.
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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.
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'Knowledge is power' : Francis Bacon, the state and the reform of natural philosophyMartin, Julian January 1988 (has links)
No description available.
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Storage stability of low salt bacon : Microbiological, chemical and sensory aspectsApplegate, J. January 1989 (has links)
No description available.
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A study of the lactobacilli in Wiltshire-cured vacuum packed baconBoreland, P. C. January 1985 (has links)
No description available.
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