Production expenses of farm operators, by states 1949-58.

Cover title.

A chapter in the theory of linear operators in Hilbert space,

Mode of access: Internet.

Modern methods of testing milk and milk products; a handbook prepared for the use of dairy students, butter-makers, cheese-makers, producers of milk, operators in condenseries, managers of milk-shipping stations, milk-inspectors, physicians, etc.,

Mode of access: Internet.

Numerical methods for the identification of differential equations,

Thesis - University of Illinois at Urbana-Champaign.

Principles and operation of differential fluid meters /

Cover title : Differential fluid meters handbook

Elements of the integral calculus, with a key to the solution of differential equations, and a short table of integrals.

Mode of access: Internet.

An exploratory analysis of differential program costs of selected occupational curricula in selected Illinois junior colleges / Robert M. Tomlinson and Chester S. Rzonca.

Project No. RDC-A1-028.

The effectiveness of differential assessment of farmland in the Chicago metropolitan area /

"DLGA 701-210-76."

Argument of the committee appointed to represent the Baltimore corn and flour exchange, on the subject of differential rates, before the "Advisory commission" of the trunk-line railroads ...

Mode of access: Internet.

Theory of differential equations.

pt. I. (Vol. I) Exact equations and Pfaff's problem. 1890.--pt. II. (Vol. II-III) Ordinary equations, not linear. 1900.--pt. III. (Vol. IV) Ordinary equations. 1902.--pt. IV (vol. V-VI) Partial differential equations. 1906.

Heredity and social fitness; a study of differential mating in a Pennsylvania family,

"Paper no. 32 of the Station for experimental evolution at Cold Spring Harbor, New York."

Proceedings of the Advisory commission appointed by the trunk lines to consider the question of differential rates between seaboard cities and common points in the west ...

Sessions in New York (p. 1-71) and in Baltimore (p. [73]-103) have special title-pages.

Questionnaire survey of VDT operators at the New York State Departments of Motor Vehicles and Taxation and Finance /

Cover title.

Non-positivity of Groenewold operators

A central feature in the Hilbert space formulation of classical mechanics is the quantisation of classical Lionville densities, leading to what may be termed Groenewold operators. We investigate the spectra of the Groenewold operators that correspond to Gaussian and to certain uniform Lionville densities. We show that when the classical coordinate-momentum uncertainty product falls below Heisenberg's limit, the Groenewold operators in the Gaussian case develop negative eigenvalues and eigenvalues larger than 1. However, in the uniform case, negative eigenvalues are shown to persist for arbitrarily large values of the classical uncertainty product.

Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry

Differential scanning calorimetry was used to investigate the effect of mixtures of glucose and fructose, and five types of honeys on starch gelatinisation. At a 1:1 starch:water ratio, glucose generally increased the enthalpy (DeltaH(gel)) and temperatures (T-onset, T-peak and T-end) of gelatinisation more than fructose. Upon mixing, DeltaH(gel) of the low-temperature endotherm decreased in comparison to the sole sugars, but was fairly constant (7.7 +/- 0.33 J/g dry starch). DeltaH(gel) of the high-temperature endotherm increased with the fructose content. For both endotherms, the gelatinisation temperatures were unchanged (CV less than or equal to 3%) for the mixtures. With the honeys (moisture, 14.9-18.0%; fructose, 37.2-44.0%; glucose, 28.3-31.9%) added at 1.1-4.4 g per g dry starch, the enthalpy and temperatures of gelatinisation did not vary significantly (CV less than or equal to 6%). Typical thermograms are presented, and the results are interpreted in the light of the various proposed mechanisms for starch gelatinisation in sugar-water systems, total sugar content and possible sugar-sugar interactions. The thermograms were broader in the presence of the sugars and honeys, and a biphasic character was consistently exhibited. The application of an exponential equation to the gelatinisation temperatures of the starch-honey mixtures revealed an opposing influence of fructose and glucose during gelatinisation. The mechanism of starch gelatinisation may be better understood if techniques could be perfected to quantify breakage and formation of hydrogen bonds in the starch granules, and suggested techniques are discussed. (C) 2004 Elsevier Ltd. All rights reserved.