Reference

F-H pair creation from localized exciton in iodine-doped potassium bromide

F-H pair creation from localized exciton in iodine-doped potassium bromide. Arimoto, Osamu; Kan'no, Kenichi; Nakamura, Kaizo; Nakai, Yoshio (Dep. Phys., Kyoto Univ. 7758-02-3 and 20461-54-5 are also occured in this study., Kyoto 606, Japan). J. Phys. Soc. Jpn., 53(1), 70-3 (English) 1984. CODEN: JUPSAU. ISSN: 0031-9015. DOCUMENT TYPE: Journal CA Section: 73 (Optical, Electron, and Mass Spectroscopy and Other Related Properties) Section cross-reference(s): 75 Color center formation was investigated in KBr:I crystals at 10 K under 1-photon pulse excitation into the localized exciton band by using ArF-excimer laser light. F And H centers are produced and their absorption spectra agree with those of F and H centers in pure KBr colored with x-rays. From time-dependent measurements, it was found that F and H centers are simultaneously created and part of them decay with time consts. of ~20 ms and ~100 ms by the mutual recombination. The transient behavior of these centers is similar to that of F and H centers in pure KBr. It is concluded that F and H centers are created in pairs from I--localized excitons and the H centers thus created are not assocd. with I- ions. .

Formulation and nutritive value of two dairy-product protein mixtures based on sweet lupine (Lupinus albus, var

Formulation and nutritive value of two dairy-product protein mixtures based on sweet lupine (Lupinus albus, var. multolupa). Ivanovic, Daniza; Ballester, Digna; Yanez, Enrique (Inst. Nutr.In this study， 7440-70-2 and 20461-54-5 are also used. Tecnol. Alimentos, Univ. Chile, Santiago, Chile). Arch. Latinoam. Nutr., 33(3), 620-32 (Spanish) 1983. CODEN: ALANBH. ISSN: 0004-0622. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Two protein mixts., A and B, based on sweet lupine, wheat flour, and dried skim milk powder were formulated, bearing in mind the chem. and nutritional stds. set by the National System of Health Services for protein mixts. used through the National Program of Complementary Feeding for preschool children in Chile. Both formulas contained 12% of sweet lupine flour, but they differed in their skim milk content, which was 15% in mixt. A and 10% in mixt. B. Taking as ref. value a content of 2% moisture, formula A contains 17.6% protein and mixt. B 16.4%, with a caloric content of 420 kcal/100 g for both mixts. The amino acid score was 0.80 for both mixts. The biol. quality of the proteins of A and B, measured as protein efficiency ratio detd. in rats, was 2.2 and 2.1, resp. These values are not statistically different, although they were lower than the value of 2.5 obtained for casein. .