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Word: smit (lookup in dictionary) (lookup stats)
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...bests-of-breed, most of whom will defend their blue-ribbon titles during the two-day Westminster show. Pointing eagerly toward this year's best-in-show award is the wire-haired fox terrier, four-year-old Ch. Wyretex Wyns Traveller of Trucote, owned by Mrs. Leonard Smit. Last May it beat the Doberman and won the nation's No. 2 classic, the Morris & Essex Show at Madison, NJ. Other breed champions: Pekingese Ch. Tai Chuo Sun of Dah Wong, owned by Sara F. Hodges and Aimée Ferret; Laura Franklin Delano's long-haired dachshund...

Author: /time Magazine | Title: Sport: BEST OF BREED | 2/9/1953 | See Source »

Copland: Sonata for Violin and Piano (Joseph Fuchs, violin; Leo Smit, piano; Decca, 1 side LP). One of U.S. Composer Aaron Copland's later (1942-43) and most lyrical pieces, masterfully performed. The record carries a matching performance of Stravinsky's neo-classical Duo Concertant on the other side. Recording: good...

Author: /time Magazine | Title: Music: New Records, Nov. 27, 1950 | 11/27/1950 | See Source »

...Haagen-Smit did his laborious job for the Hawaiian pineapple growers, who believe that they can grow and market better pineapples if they know the chemical origin of the fruit's admired flavor. But Dr. Haagen-Smit's main interest is to find out what flavor really...

Author: /time Magazine | Title: Science: The Anatomy of Flavor | 2/21/1949 | See Source »

...Haagen-Smit believes that the shape of a compound's molecule is important in determining what it smells like. The nose, he thinks, contains "receptors" which are designed to respond to molecules of certain shapes. When one of these comes along, the receptor recognizes it by its shape, and sends a nerve message which the brain interprets as an odor...

Author: /time Magazine | Title: Science: The Anatomy of Flavor | 2/21/1949 | See Source »

...Haagen-Smit hopes that his work may develop into a new technique of flavor preservation. When vegetables are dehydrated, for instance, many of their volatile flavoring compounds are lost. After chemists have learned what these compounds are, they may be able to devise tricks for capturing and restoring the natural flavor to dehydrated food...

Author: /time Magazine | Title: Science: The Anatomy of Flavor | 2/21/1949 | See Source »

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