منابع مشابه
Are Dry Mergers Dry, Moist, or Wet?
We present a spectral analysis of a sample of red-sequence galaxies identified by van Dokkum (2005) as dry merger remnants and ongoing dry mergers. Kinematics, stellar population absorption features, and ionisation from emission lines, are derived. We find that approximately half of the sample showing strong tidal features have younger stellar populations than a control sample at a given veloci...
متن کاملDry Cleaning
It has been more than a century since dry cleaning had its origin in Paris, France. Since that time, the dry cleaning process, whereby garments are cleaned in a nonaqueous solvent, has witnessed many refinements. Gasoline and carbon tetrachloride have been replaced as dry cleaning fluids by perchloroethylene (perc, and also known as tetrachloroethylene), Stoddard solvent (a petroleum distillate...
متن کاملTo Dry Treat or Not to Dry Treat: Managing Dry off to Produce High Quality Milk
KEY TAKE HOME POINTS 1. The purpose of dry cow therapy is both therapeutic and prophylactic; selective DCT is aimed only at therapeutic aims 2. Cows that maintain persistent subclinical infections across the dry period are at greater risk of subclinical and clinical mastitis and reduced milk yield during the subsequent lactation 3. Few mastitis pathogens are resistant to most antimicrobials use...
متن کاملDry and Semi-Dry Fermented and Direct Acidified Sausage Validation
range for these products is 4.7-4.9, whereas, pepperoni has a slightly lower pH range of 4.5-4.8 and a lower MPR of 1.6:1 as required by FSIS (FSIS, 1986). The moisture content for these products ranges from 25-39%. All of these products, because of their moisture-toprotein ratios, are considered shelf stable (FSIS, 1986; Ricke and Keeton, 1997). Semidry sausages such as summer sausage, cervela...
متن کاملDry and Semi-Dry Fermented and Direct Acidified Sausage Validation
In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...
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ژورنال
عنوان ژورنال: Ufahamu: A Journal of African Studies
سال: 1978
ISSN: 2150-5802,0041-5715
DOI: 10.5070/f782017389