Responsivity content

Kundig, F., Staines, A., Kinge, T. and Pemeger, T.V. 2011. Numbering questionnaites had no impact on the response rate and only a slight influence on the response content of a patient safety culture survey A randomized trial. Journal of Clinical Epidemiology, 64(11), 1262-5. 

This record can appear only once in a file and it may occupy more than one line. The second and subsequent lines contain a continuation field, which is a right-justified integer followed by a blank character. This number is incremented by one for each additional line of the record. Several records belong to this categoi y, e.g., AUTHOR (contains names of the people responsible for the contents of the flic), KEYWDS (contains a list of keywords describing the macromolcculc),... 

The fir.-fit line of the file (see Figure 2-110) - the HEADER record - hold.s the moleculc. s classification string (columns 11-50), the deposition date (the date when the data were received by the PDB) in columns 51-59, and the PDB (Dcode for the molecule, which is unique within the Protein Data Bank, in columns 63-66. The second line - the TITLE record - contains the title of the experiment or the analysis that is represented in the entry. The subsequent records contain a more detailed description of the macromolecular content of the entiy (COMPND), the biological and/or chemical source ofeach biological molecule in the entiy (SOURCE), a set ofkeywords relevant to the entiy (KEYWDS). information about the experiment (EXPDTA), a list of people responsible for the contents of this entiy (.AUTHOR), a history of modifications made to this entiy since its release (REVDAT), and finally the primaiy literature citation that describes the experiment which resulted in the deposited dataset ()RNL). 

In enzymes, this folding process is crucial to their activity as catalysts, with part of the structure as the center of reactivity. Heating enzymes (or other treatments) destroys their three-dimensional structure so stops further action. For example, in winemaking, the rising alcohol content eventually denatures the enzymes responsible for turning sugar into alcohol, and fermentation stops. 

Methanol can be converted to a dye after oxidation to formaldehyde and subsequent reaction with chromatropic acid [148-25-4]. The dye formed can be deterruined photometrically. However, gc methods are more convenient. Ammonium formate [540-69-2] is converted thermally to formic acid and ammonia. The latter is trapped by formaldehyde, which makes it possible to titrate the residual acid by conventional methods. The water content can be determined by standard Kad Eischer titration. In order to determine iron, it has to be reduced to the iron(II) form and converted to its bipyridyl complex. This compound is red and can be determined photometrically. Contamination with iron and impurities with polymeric hydrocyanic acid are mainly responsible for the color number of the merchandized formamide (<20 APHA). Hydrocyanic acid is detected by converting it to a blue dye that is analyzed and deterruined photometrically. 

Diarrhea is a common problem that is usually self-limiting and of short duration. Increased accumulations of small intestinal and colonic contents are known to be responsible for producing diarrhea. The former may be caused by increased intestinal secretion which may be enterotoxin-induced, eg, cholera and E. col] or hormone and dmg-induced, eg, caffeine, prostaglandins, and laxatives decreased intestinal absorption because of decreased mucosal surface area, mucosal disease, eg, tropical spme, or osmotic deficiency, eg, disaccharidase or lactase deficiency and rapid transit of contents. An increased accumulation of colonic content may be linked to increased colonic secretion owing to hydroxy fatty acid or bile acids, and exudation, eg, inflammatory bowel disease or amebiasis decreased colonic absorption caused by decreased surface area, mucosal disease, and osmotic factors and rapid transit, eg, irritable bowel syndrome. 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

The dissociation content for the competitive antagonist, iCg, can be deterrnined without knowing the relationship between receptor occupancy and response. Equation 17 is often written in logarithmic form ... 

Because many pesticides are appHed to the soil surface, the transport of pesticide during water infiltration is important. Water infiltration is characterized by high initial infiltration rates which decrease rapidly to a nearly constant rate. Dry soils have greater rates of infiltration than wet soils during the initial appHcation of water. Thus, perfluridone movement after appHcation of 3.8 cm of water was considerably greater in soil at a water content of <1% of field capacity than at 50% of field capacity (62). Fluometuron moved deeper into the soil in response to greater rainfall intensity or after rainfall onto a dry rather than a moist soil (63). 

Like plants, marine and fresh water organisms vary significantly in their response to zinc. The range of concentration among species is relatively narrow, except for oysters, which tend to accumulate zinc to very high levels. The zinc content of most seafoods ranges from 3—30 ppm. Oysters contain from 100—2000 ppm. 

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