LEADER 03304nam 2200637 a 450 001 9910451377803321 005 20200520144314.0 010 $a0-8389-9949-2 035 $a(CKB)1000000000345685 035 $a(EBL)289084 035 $a(OCoLC)171272457 035 $a(SSID)ssj0000356247 035 $a(PQKBManifestationID)11286623 035 $a(PQKBTitleCode)TC0000356247 035 $a(PQKBWorkID)10341625 035 $a(PQKB)10311299 035 $a(MiAaPQ)EBC3001648 035 $a(MiAaPQ)EBC289084 035 $a(Au-PeEL)EBL3001648 035 $a(CaPaEBR)ebr10194696 035 $a(OCoLC)929146323 035 $a(Au-PeEL)EBL289084 035 $a(OCoLC)335738929 035 $a(EXLCZ)991000000000345685 100 $a20020227d2002 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 13$aAn action plan for outcomes assessment in your library$b[electronic resource] /$fPeter Hernon, Robert E. Dugan 210 $aChicago $cAmerican Library Association$d2002 215 $a1 online resource (206 p.) 300 $aDescription based upon print version of record. 311 $a0-8389-0813-6 320 $aIncludes bibliographical references (p. 186-187) and index. 327 $aContents; Figures; Acknowledgments; Chapter 1: A New Day Is Here; Chapter 2: Assessment Plans, Reports, and Guides in Institutions of Higher Education; Chapter 3: Developing an Assessment Plan for Measuring Student Learning Outcomes; Chapter 4: Information Literacy Assessment Efforts of Some Academic Libraries; Chapter 5: Moving Public Libraries toward Outcomes Assessment; Chapter 6: Outcomes as a Type of Assessment; Chapter 7: The Research Process; Chapter 8: Evidence Demonstrating the Achievement of Outcomes; Chapter 9: Service Quality and Satisfaction 327 $aChapter 10: Making a Commitment to Accountability and Learning Outcomes AssessmentAppendices; Some Recommended Sources; Index; 330 $aThis book will help you to not only answer this question, but also prove your findings. 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Wohnra?ume; 1.0. Einleitung; 1.1. Megachiroptera; 1.2. Microchiroptera; 1.3. Zusammenfassung; 1.4. Zeitliche Nutzung der Tages-quartiere; 1.5. Na?chtliche Ruhepla?tze; 2. Nahrung und Erna?hrung; 2.0. Einleitung; 2.1. Microchiroptera; 2.2. Megachiroptera; 3. Fortpflanzung und Entwicklung; 3.0. Einleitung; 3.1. Fortpflanzungszyklen; 3.2. Fru?he Embryonalentwicklung und; 3.3. Geburt; 3.4. Tragzeiten; 3.5. Laktation und Milch; 3.6. Postnatale Entwicklung; 3.7. Die Entwicklung des Haarkleides; 4. Temperaturregulation, Torpor und Winterschlaf; 4.0. Einleitung; 4.1. Megachiroptera 327 $a4.2. Microchiroptera5. Soziale Strukturen und soziales Verhalten; 5.0. Einleitung; 5.1. Soziale Strukturen; 5.2. Soziales Verhalten und Kommuni-kation; 5.3. Mehrartige Gruppierungen 330 $aThis third Part (62) of Volume VIII (Mammalia) of the Handbook of Zoology completes the series on bats. In this volume Erwin Kulzer presents the biology of bats, drawing on the profound knowledge from a lifetime of study. The contents reach from egg maturation to birth, from nutrition and its acquisition to social behavior and communicative relationships. In each chapter numerous figures and tables supplement the text. An extensive reference list of more than 1300 titles makes the book an indispensable reference work. 410 0$aHandbuch der Zoologie ;$v8. 606 $aZoology 606 $aMammals 608 $aElectronic books. 615 0$aZoology. 615 0$aMammals. 676 $a590 676 $a591.5 700 $aKulzer$b Erwin, $4aut$4http://id.loc.gov/vocabulary/relators/aut$01043424 701 $aKrumbach$b Thilo$fb. 1874.$01043425 701 $aKu?kenthal$b W. G$g(Willy Georg),$f1861-1922.$084567 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910450972203321 996 $aMammalia$92468389 997 $aUNINA LEADER 06187nam 22009013u 450 001 9910139623203321 005 20210108045718.0 010 $a1-283-17823-0 010 $a9786613178237 010 $a1-4443-4313-0 010 $a1-4443-4314-9 035 $a(CKB)2550000000041242 035 $a(EBL)819254 035 $a(OCoLC)739118513 035 $a(SSID)ssj0000540249 035 $a(PQKBManifestationID)11314747 035 $a(PQKBTitleCode)TC0000540249 035 $a(PQKBWorkID)10586173 035 $a(PQKB)10164038 035 $a(MiAaPQ)EBC819254 035 $a(iGPub)WILEYB0025391 035 $a(EXLCZ)992550000000041242 100 $a20131014d2011|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPractical Analysis of Flavor and Fragrance Materials$b[electronic resource] 205 $a1st ed. 210 $aHoboken $cWiley$d2011 215 $a1 online resource (250 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-3916-1 327 $aPractical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry' 327 $a1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical 327 $a2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method 327 $a3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction 327 $a4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA) 327 $a5.3 Principal Component Analysis (PCA) 330 $aModern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. 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