Viro Plurimum Reuerendo Amplissimo, Doctissimo Domino M. Christophoro Haymanno illustris scholae Portensis Diacono Atqve Collegae Extraordinario recens creato nouam prouinciam ipsi publice demandatam XIV. Kal. Mai. A. R. S. MDCCXXXIIX. gratulantur Alvmni Portenses Interprete Ioanne Henrico Parreidt, Delitiano

Glückwunschgedicht auf Christoph Haymann zur Berufung als Diakon, 1738Vorlageform des Erscheinungsvermerks: Nvmbvrgi, Typis Balthasaris Bossoegelii Privil. Typogr

Alginate-Based Edible Films and Coatings for Food Packaging Applications

Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily

Handbuch der Zahnersatzkunde mit Einschluss der Technik des Kiefer-, Gaumen​- und Nasenersatzes

Переводъ с нѣмецкаго зубного врача А. А. Уманскаго подъ ред. Д-ра А. Л. Редаль

Zahnheilkunde : ein kurzes Lehrbuch für Studirende und Aerzte

von Jul. Parreid

De Jurisprudentia Sine Literarum Humaniorum Cognitione Fere Nulla Disserit Et Viro Clarissimo Et Doctissimo Domino Joh. Henrico Parreidt Delitio-Misnico S. S. Theol. Stud. Fratri Suo Charissimo Summos In Philosophia Honores D. XXI. Febr. MDCCXLIII. Lipsiæ Acquisitos Gratulatur Christianus Augustus Parreidt LL. Cultor

Erscheinungsort im GV ermittel

Validation of a novel technique and evaluation of the surface free energy of food

Characterizing the physical properties of a surface is largely dependent on determining the contact angle exhibited by a liquid. Contact angles on the surfaces of rough and irregularly-shaped food samples are difficult to measure using a contact angle meter (goniometer). As a consequence, values for the surface energy and its components can be mismeasured. The aim of this work was to use a novel contact angle measurement method, namely the snake-based ImageJ program, to accurately measure the contact angles of rough and irregular shapes, such as food samples, and so enable more accurate calculation of the surface energy of food materials. In order to validate the novel technique, the contact angles of three different test liquids on four different smooth polymer films were measured using both the ImageJ software with the DropSnake plugin and the widely used contact angle meter. The distributions of the values obtained by the two methods were different. Therefore, the contact angles, surface energies, and polar and dispersive components of plastic films obtained using the ImageJ program and the Drop Shape Analyzer (DSA) were interpreted with the help of simple linear regression analysis. As case studies, the superficial characteristics of strawberry and endive salad epicarp were measured with the ImageJ program and the results were interpreted with the Drop Shape Analyzer equivalent according to our regression models. The data indicated that the ImageJ program can be successfully used for contact angle determination of rough and strongly hydrophobic surfaces, such as strawberry epicarp. However, for the special geometry of droplets on slightly hydrophobic surfaces, such as salad leaves, the program code interpolation part can be altered