A study of lunar resources - A preliminary report of surface and some other mining systems Summary report, 22 May 1965 - 1 May 1966

Use of extraterrestrial resources in lunar and planetary exploratio

Model Compounds of Ruthenium−Alkene Intermediates in Olefin Metathesis Reactions

The development of a model system to study ruthenium−olefin complexes relevant to the mechanism of olefin metathesis is reported. Upon addition of 1,2-divinylbenzene to (H_2IMes)(py_2)(Cl)_2Ru CHPh (H_2IMes = 1,3-dimesityl-4,5-dihydroimidazol-2-ylidene), two ruthenium−olefin adducts are formed. On the basis of ^1H NMR spectroscopy experiments and X-ray crystallographic analysis, these complexes are assigned as side-bound isomers in which the olefin and H_2IMes ligands are coordinated cis to each other. The dynamic interconversion of these two ruthenium complexes was determined to have a barrier of 19.1 ± 0.1 kcal/mol

Functionalized 3D Architected Materials via Thiol-Michael Addition and Two-Photon Lithography

Fabrication of functionalized 3D architected materials is achieved by a facile method using functionalized acrylates synthesized via thiol-Michael addition, which are then polymerized using two-photon lithography. A wide variety of functional groups can be attached, from Boc-protected amines to fluoroalkanes. Modification of surface wetting properties and conjugation with fluorescent tags are demonstrated to highlight the potential applications of this technique

Influence of Post-harvest Circulatory Rinse on Tenderness and Objective Color of Cow Striploin Steaks

The objective of this study was to compare the effect of a post-harvest rinse of an isotonic solution through the circulatory system on tenderness of steaks from cows

Investigation on the Use of a FLIR (Forward Looking Infrared) Camera to Detect Relationships Between Internal and Surface Temperatures of Beef Carcasses During Chilling

The objective of this study was to collect preliminary data on the efficacy of using thermal imaging technology as a means to assess beef carcass chilling

Influence of Beef Carcass Chilling Rate on Steak Case Life and Quality Traits

Objective To determine if beef carcass weight influences chilling rate, pH decline, beef color, case life and tenderness of steaks from the round, loin, rib and chuck

Low Voltage Electrical Stimulation of Beef Carcasses Slows Carcass Chilling Rate and Improves Steak Color

The objective of this study was to evaluate the influence of two levels of low voltage electrical stimulation (ES) on temperature decline, pH, and meat quality

Temperature During Beef Product Transport Impacts Subprimal and Steak Yield

Objective The objective of this study was to determine the impact of ambient temperature during striploin and sirloin transport on moisture loss, color, and tenderness