Transverse confinement in stochastic cooling of trapped atoms

Stochastic cooling of trapped atoms is considered for a laser-beam configuration with beam waists equal or smaller than the extent of the atomic cloud. It is shown, that various effects appear due to this transverse confinement, among them heating of transverse kinetic energy. Analytical results of the cooling in dependence on size and location of the laser beam are presented for the case of a non-degenerate vapour.Comment: 14 pages, 5 figures, accepted for publication in Journal of Optics

Исследование биохимических характеристик продуктов ферментативного гидролиза соевой муки

This paper presents the results of study on the fractional composition and describes the composition of amino acid products of hydrolysis of soy flour obtained by enzyme preparations Birzim P7; Birzim Chill and their mutual application.В работе представлены результаты исследований фракционного состава и дана характеристика аминокислотного состава продуктов гидролиза соевой муки ферментными препаратами Бирзим П7 и Бирзим Чилл

Сравнительное изучение ферментативных гидролизатов изолированного соевого белка и соевой муки методом SE-HPLC

The paper presents the results of an investigation by SE-HPLC (size-exclusion HPLC) of the fractional composition of hydrolyzates of soy flour and isolated soy protein obtained under the action of proteolytic enzymes of different origin and of their multienzyme blends.В работе методом SE-HPLC (эксклюзионной ВЭЖХ) показано различное действие протеолитических ферментных препаратов различного происхождения и их мультиэнзимных композиций на фракционный состав гидролизатов соевой муки и соевого изолированного белка

Study of biochemical characteristics of products obtained by enzymatic hydrolysis of soya flour.

This paper presents the results of study on the fractional composition and describes the composition of amino acid products of hydrolysis of soy flour obtained by enzyme preparations Birzim P7; Birzim Chill and their mutual application

Comparative study of enzymatic hydrolyzates of isolated soy proteins and soy flour by SE-HPLC

The paper presents the results of an investigation by SE-HPLC (size-exclusion HPLC) of the fractional composition of hydrolyzates of soy flour and isolated soy protein obtained under the action of proteolytic enzymes of different origin and of their multienzyme blends