✦ LIBER ✦

Fluorescent Rontgen Radiation from Elements of High Atomic Weight

✍ Scribed by Chapman, J. C.

Book ID: 120135984
Publisher: The Royal Society
Year: 1912
Tongue: English
Weight: 805 KB
Volume: 86
Category: Article
ISSN: 0962-8444
DOI: 10.1098/rspa.1912.0038

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Fluorescent Rontgen Radiation from Eleme

Fluorescent Rontgen Radiation from Elements of High Atomic Weight

✍ J. Crosby Chapman 📂 Article 📅 1912 🏛 The Royal Society 🌐 English ⚖ 690 KB

Intensity correlation of fluorescence ra

Intensity correlation of fluorescence radiation from impurity atoms in solids in the low temperature limit

✍ K.-E. Süsse; W. Vogel; D.-G. Welsch 📂 Article 📅 1980 🏛 Elsevier Science 🌐 English ⚖ 325 KB

Extraction of rare earth elements by hig

Extraction of rare earth elements by high molecular weight amines from nitric acid solutions

✍ M. S. Milyukova; N. S. Varezhkina; B. F. Myasoedov 📂 Article 📅 1986 🏛 Springer 🌐 English ⚖ 268 KB

Extraction of rare earth elements by pri

Extraction of rare earth elements by primary high molecular weight amines from hydrochloric acid solutions

✍ N. S. Varezhkina; M. S. Milyukova; B. F. Myasoedov 📂 Article 📅 1989 🏛 Springer 🌐 English ⚖ 315 KB

Effects of solar radiation on the fluore

Effects of solar radiation on the fluorescence properties and molecular weight of fulvic acids from pulp mill effluents

✍ Sandra I.M. Carvalho; Marta Otero; Armando C. Duarte; Eduarda B.H. Santos 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 173 KB

Atomic force microscopy of a hybrid high

Atomic force microscopy of a hybrid high-molecular-weight glutenin subunit from a transgenic hexaploid wheat

✍ Theresa M. McIntire; Ellen J. L. Lew; A. Elva Adalsteins; Ann Blechl; Olin D. An 📂 Article 📅 2005 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 228 KB

## Abstract The high‐molecular‐weight glutenin subunits (HMW‐GS) of wheat gluten in their native form are incorporated into an intermolecularly disulfide‐linked, polymeric system that gives rise to the elasticity of wheat flour doughs. These protein subunits range in molecular weight from about 70K