President Eisenhower; R.F. Bannow, N.A.M. President-1960; Charles R. Sligh Jr., Exec. V.P. N.A.M.; R.T. Compton, V.P. Gov't Relations, N.A.M.

Officers of the National Association of Manufacturers at White House, January 21, 1960

Elements of chemistry : including the most recent discoveries and applications of the science to medicine and pharmacy, and to the arts ... /

Microfilm. Ann Arbor, Mich., University Microfilms [n.d.] (American culture series, Reel 475.1)

Elements of chemistry,

Mode of access: Internet.

A letter from Charles E. Pickett, to Jno. A. Eagan, secretary of the Amador miners' league, and other matter.

Photostatic reproduction, on 4 leaves, of the copy in the Bancroft Library of the University of California.

Relaciones interétnicas en el Fuerte San José (Patagonia, siglo XVIII). Una aproximación comparativa

El presente trabajo tiene por objeto presentar la primera aproximación a las relaciones interétnicas en el escenario del Fuerte San José y el Puesto de la Fuente, desde una perspectiva histórica y arqueológica. En particular, presentaremos los primeros resultados de las investigaciones históricas respecto de la problemática mencionada, sobre la base de información inédita analizada hasta el momento. Para ello nos centraremos en los primeros diez años de vida en el Fuerte (1779-1789) y estableceremos una comparación con los otros dos asentamientos que formaron parte del plan de poblamiento español de las costa patagónica (siglo XVIII): el Fuerte Nuestra Señora del Carmen y la Nueva Colonia de Floridablanca, a los efectos de destacar la particularidad del Fuerte San José en el marco de la variabilidad de la estructuración de las relaciones interétnicas en las colonias patagónicas.

Bertram ou Le château de St-Aldobrand : tragédie en 5 actes / traduite librement de l'anglois du Rév. R.C. Maturin, par MM. Taylor et Ch. Nodier

Titre original : Bertram or the Castel of St Aldobrand

The influence of water on the glucose affinity of hexokinase

In the present thesis, the role of hydration during the glucose induced conformational change of hexokinase is investigated. This is accomplished by applying the osmotic stress technique. The osmotic stress technique is founded on varying of the activity of water in a system in order to determine ifs effects. This is accomplished by adding inert solute molecules that are excluded from the system under study. The solute molecules used within the present investigation are Polyethylene glycols (PEGs). PEGs aid in the removal of water from hexokinase by exerting osmotic pressure. The osmotic pressures of the PEG solutions are also measured with both vapour pressure osmometry and secondary osmometry with phospholipids. An interesting discovery is made in that the osmotic pressures of PEG and co-solute solutions are non-additive. This indicates that PEG concentrates co-solutes in solution by making a certain proportion of the water inaccessible. Glucose binding was measured fluorometrically and the glucose equilibrium dissociation constant (GEDC) of hexokinase is measured in solutions containing the different MW PEGs. Changes in the sensitivity of the glucose affinity with osmotic pressure allows the calculation of the change in the numbers of polymer-inaccessible water molecules upon the binding of glucose to hexokinase ~Nw. It was determined the ~Nw decreases with increases in osmotic pressure in the presence of all MW PEGs. ~Nw decreases from values between 45-290 water molecules at low pressure to approximately 15 at high pressure. There is also a molecular weight dependence observed. There are large decreases in ~Nw with osmotic pressure in the presence of PEGs above MW 1000. However, below MW 1500 changes in ~Nw with osmotic pressure are relatively small. These findings are interpreted with respect to two possible mechanisms involving changes in the conformation of hexokinase u~der osmotic pressure and the access of the PEG molecules to water surrounding hexokinase.

Barnes Wines: Canada’s Oldest Winery flyer. n.d.

In 1873 George Barnes, Andrew Skinner, James Skinner, John Young Reid, Charles Robert Murray, George Magan, Thomas Barnes and Robert Duncan applied for, and received a charter for a commercial winery which would be called The Ontario Grape Growing and Wine Manufacturing Company Limited. It opened in 1894 and became known as Barnes Wines Limited. In 1973 the company completed a merger with Reckitt and Coleman (Canada) Limited. The winery operated until 1988 and was located on the banks of the old Welland Canal in St. Catharines, Ontario. The company produced a complete line of table wines, dessert wines, sherries, ports, and both crackling and sparkling wines. Barnes Wines called itself “Canada’s oldest winery” at the time of the printing of this flyer.