Claudius Gothicus. Ein beitrag zur römichen kaisergeschichte ...

Programm - K. Gymnasium zu Hanau.

The communings with himself of Marcus Aurelius Antoninus, emperor of Rome, together with his speeches and saying;

Bibliography: p. xxxix-xxxi.

Life of Alexander II, Emperor of all the Russias.

Mode of access: Internet.

Nero, Emperor of Rome. : A tragedy, acted at the Theatre-Royal by His Majesty's Servants. /

Head- and tail-pieces; initials; title vignette.

Juliani imperatoris In Constantii laudem oratio. [Graece et latine.]

"Juliani In Constantii imperatoris laudem oratio. Interprete Dionysio Petavio Aurelianensi": p. [59]-128.

A new history of the life and reign of the Czar Peter the Great, Emperor of all Russia, and father of his country : Giving an exact relation of I. His travels, studies, and personal fatigues, for the attaining of knowledge in civil and military affairs, and the improvement of his subjects. II. His introduction of arts and sciences, a naval force, and commerce with foreign nations; also his many reformations in church and state, the army, and the customs and manners of his people. III. His wars with the Swedes, Turks, Tartars and Persians; victories by sea and land; acquisitions of territory, and increase of power. IV. His regard to genius and merit, particularly in the instances of General Le Fort, Prince Menzikoff, and the Empress Catharine: and his severe justice on offenders, exemplified in the proceedings against the czarewitz, and others. /

By John Bancks.

T. Livii Patavini Historiarum ab urbe condita libri I. II. = Livy's History of Rome (Part I.) Books I. II. /

Mode of access: Internet.

Water-soluble precursors of beef flavour. Part II: effect of post-mortem conditioning

Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle (M. longissimus lumborum), stored for 21 days at 4 degrees C, in order to evaluate how post-mortem conditioning may affect flavour formation in beef. The major effects observed in sugar-related substances were the dephosphorylation of the phosphates of glucose, fructose and mannose, to yield their free sugars, as well as the breakdown of inosine 5'-monophosphate, to give a sixfold increase in ribose. Total reducing sugars increased by only 15% during conditioning, while glycogen levels remained unchanged from 2 days post-slaughter. Free amino acids increased during conditioning, particularly between days 7 and 14. Phenylalanine, methionine, lysine, leucine and isoleucine were the amino acids showing the greatest increase with conditioning time, with methionine, in particular, showing a sevenfold increase during the conditioning period. The effects of these precursor changes on cooked beef flavour are discussed. (c) 2007 Elsevier Ltd. All rights reserved.

The history of Rome,

[I] The first eight books, literally translated, with notes and illustrations by D. Spillan. 1854.--[II] Books nine to twenty-six, literally translated, with notes and illustrations, by D. Spillan and Cyrus Edmonds. 1856.--[III] Books twenty-seven to thirty-six, literally translated, with notes and illustrations, by Cyrus Edmonds. 1850.--[IV] Books thirty-seven to the end, with the epitomes and fragments of the lost books, literally translated by William A. M'Devitte. 1850.

History of the later Roman commonwealth, from the end of the second Punic war to the death of Julius Caesar; and of the reign of Augustus; with a life of Trajan.

M. Ulpius Trajanus Crinitus from A.D. 98 to 117: vol. II, p. [409]-476.

The greatness and decline of Rome,

"List of books referred to in the text": v. 2, p. [353]-358.

History of Frederick the Second, emperor of the Romans. From chronicles and documents published within the last ten years.

Mode of access: Internet.