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Food Science

University of Tennessee, Knoxville

1976

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Full-Text Articles in Life Sciences

Accommodation Preferences Of Traveling Families With Young Children Staying In Tennessee Hotels And Motels, Dorothy Ann Gillespie Dec 1976

Accommodation Preferences Of Traveling Families With Young Children Staying In Tennessee Hotels And Motels, Dorothy Ann Gillespie

Masters Theses

The purpose of this research was to survey hotel and motel accommodation preferences of families with children under three years. A survey of families traveling with young children in 36 randomly selected hotels and motels in four Tennessee cities was taken over a one month period.

Data were obtained through the use of a questionnaire which was designed to show family income levels of $7,001-$15,000 and $15,001 and above as well as age differences of children under three. The age range of the children included one month to 36 months.

Results showed that there were a ...


Partial Purification And Characterization Of Pectin Methyl Esterase In Southern Peas (Vigna Sinesis), Kun Kook Park Aug 1976

Partial Purification And Characterization Of Pectin Methyl Esterase In Southern Peas (Vigna Sinesis), Kun Kook Park

Masters Theses

The purposes of this study were to partially purify pectin methyl esterase (PME) of Southern peas (Vigna sinensis), to determine optimum pH and NaC1 concentration for maximum enzyme activity, to measure the energy of activation and kinetic reactions, and to ascertain the presence of multiple molecular forms of the enzyme and their isoelectric points.

PME was extracted from an acetone powder preparation and purified by a two-step ammonium sulfate fractionation and dialysis. The activity of the partially purified enzyme was significantly (p < 0.05) influenced by pH, NaC1 concentration, and the interaction between pH and NaC1 concentration. The optimum pH and NaC1 concentration were 7.9 and 0.25 M, respectively. The energies of activation were calculated to be 4,900, 5,950, and 6,900 calories/mole at pH 6.0, 7.0, and 7.0, respectively. PME had a Km of 0.781% pectin N.F. and a Vmax of 24.34 PME units.

Additional purification ...


Consumer Acceptance And Evaluation Of Quality Attributes Of Beef Semimembranosus Roasts Heated At Three Oven Rates, Norma Pauline Ball Aug 1976

Consumer Acceptance And Evaluation Of Quality Attributes Of Beef Semimembranosus Roasts Heated At Three Oven Rates, Norma Pauline Ball

Masters Theses

Tenderness, an important quality attribute of meat, is affected by many factors including rate of heating. This quality attribute also has been reported as the single most important criterion for judging meat quality by the consumer. The purpose of this investigation was to evaluate selected quality attributes of beef semimembranosus roasts heated at three oven rates (93oC, 149oC, and a combination of 93oC and 149oC) using a consumer panel and instrumental measurements to determine whether tenderness is the most important meat quality attribute to the consumer and to study consumer habits and ...


The Use Of The Rural Grocery Store As A Food Source In Hancock County, Tennessee, Jo Annetta Schar Jun 1976

The Use Of The Rural Grocery Store As A Food Source In Hancock County, Tennessee, Jo Annetta Schar

Masters Theses

The purpose of this study was to investigate selected environmental factors influencing food purchasers' use of the rural grocery store, the variety of food items available and the variety bought by the food shoppers. Forty-nine food purchasers were interviewed by the researcher. An interview schedule composed of questions concerning food shopping practices and a selected list of food items available in the largest Hancock County grocery store were used.

The rural grocery store in Hancock County serves many of the functions today that are reported in the literature for the early 19th century. Interviews with community leaders and examination of ...


Raps: A Resource Allocation Production Scheduling Algorithm For Hot Food Production Systems, William Legree Goodwin Mar 1976

Raps: A Resource Allocation Production Scheduling Algorithm For Hot Food Production Systems, William Legree Goodwin

Masters Theses

A procedural model for the scheduling of labor and equipment in a hypothetical food production system that operated under traditional constraints was developed, tested and analyzed. The developed model, the RAPS (Resource Allocation Production Scheduling) Algorithm, was applied to a five-day menu of hot foods with a forecasted demand per meal of 500.

Based on forecasted demand and the nature of preparation of the menu item, specific production quantities were established to simulate the demands of the meal serving period. Using industrial engineering techniques of activity analysis and time estimation in conjunction with a network-based project management system, the 90 ...