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Full-Text Articles in Life Sciences

Investigations On The Great Northern Beans (Phaseolus Vulgaris L.): Protein Functionality, Antinutrients, Flatus Factors, Fermentation, And Carbohydrates, Shridhar K. Sathe May 1981

Investigations On The Great Northern Beans (Phaseolus Vulgaris L.): Protein Functionality, Antinutrients, Flatus Factors, Fermentation, And Carbohydrates, Shridhar K. Sathe

All Graduate Theses and Dissertations

Protein content of the Great Northern beans was 26.10 percent on a dry weight basis. The apparent isoelectric pH of the NaCl extractable proteins was about 4.4. Among the several solubilizing agents, Na2CO3, K2S04, sodium dodecyl sulfate (SDS), and NaOH at the respective concentrations of 0.5, 5.0, 5.0 (all w/v), and 0.02 N were the best protein solubilizing agents, solubilizing 93.6 grams Lowry protein per 100 grams Kjeldahl protein. AIbumins and globulins accounted for 21.18 and 73.40 percent, respectively, of the total bean proteins. The bean proteins were fractionated and ...


An Investigation Of The Rework Defect In Process Cheese, Patricia Ramirez Baca May 1981

An Investigation Of The Rework Defect In Process Cheese, Patricia Ramirez Baca

All Graduate Theses and Dissertations

The effect of time that processed cheese was held ex- posed to heat alone or with agitation, the level of rework cheese, and the type and level of emulsifying salt were evaluated by determining finess of emulsion based on scanning electron microscopy measurements, meltability, and rheological measurements using a Universal Testing Machine.

Process cheese held in the cooker at 82°C for up to 4o minutes became less meltable and more firm and the emulsion became finer while that held at 82°C outside of the cooker without agitation was only slightly affected. Loss of meltability and increased firmness associated ...


Effect Of Atmospheric Oxidation On Bioavailability Of Meat Iron And Liver Weights In Rats, Kathleen M. Cardon May 1981

Effect Of Atmospheric Oxidation On Bioavailability Of Meat Iron And Liver Weights In Rats, Kathleen M. Cardon

All Graduate Theses and Dissertations

Iron bioavailability of diets containing oxidized turkey and oxidized beef meat was investigated in two experiments. In both vi studies male, weanling rats were made anemic by consumption of a low iron diet and bleeding. The experimental diets were prepared so that meat was the only source of iron. Hemoglobin regeneration served as the basis for measuring iron utilization. In experiment 1, lyophilized, uncooked turkey meat was allowed to oxidize at 20-22°C for 0, 48, 96, 144, 216, or 264 hours and then fed to the rats. The length of oxidation time of the turkey meat did not significantly ...


Educating The Dietitian On Nutritional Counseling Principles In Diabetes Mellitus And Their Application For Adolescents With Insulin-Dependent Diabetes: Use Of A Learning Package, Eileen R. Deleeuw May 1981

Educating The Dietitian On Nutritional Counseling Principles In Diabetes Mellitus And Their Application For Adolescents With Insulin-Dependent Diabetes: Use Of A Learning Package, Eileen R. Deleeuw

All Graduate Theses and Dissertations

The purpose of this study was to develop and test a Learning Package on nutritional counseling principles in diabetes mellitus with specific application for adolescents with insulin-dependent diabetes. The Learning Package was designed to be used as continuing education material for the clinical dietitian. It consisted of two audio tapes, 2 1/2 hours in length, recorded by the author and an accompanying handbook or resourcebook. The resourcebook materials were designed to give further details, provide resources and materials for future reference, visually reinforce the audio presentation, summarize information given in the presentation, and give a bibliography of the references ...


The Effects Of Myoglobin, Nitrosylmyoglobin, And Free Iron On The Growth Of Clostridium Botulinum In Cured Meat, Susan K. Fortier Collinge May 1981

The Effects Of Myoglobin, Nitrosylmyoglobin, And Free Iron On The Growth Of Clostridium Botulinum In Cured Meat, Susan K. Fortier Collinge

All Graduate Theses and Dissertations

Although nitrite is a known inhibitor of Clostridium botulinum in cured meats, the mechanism of inhibition is not understood. The observation has been made that iron is required for growth of C. botulinum and that the role of nitrite may be to alter the pathway of iron uptake by these organisms. Since the color change in cured meats is due to the binding of nitrite to the heme group of meat pigments, it was hypothesized that nitrite may also be tying up an essential iron source, heme. This experiment was an investigation of the possibility that myoglobin added to a ...


Comparison Of Skim Milk Starter, Whey Base Starter And A Direct Set Method On The Yield, Quality And Economics Of Cottage Cheese Production, Wayne G. Geilman May 1981

Comparison Of Skim Milk Starter, Whey Base Starter And A Direct Set Method On The Yield, Quality And Economics Of Cottage Cheese Production, Wayne G. Geilman

All Graduate Theses and Dissertations

Three different methods of acidifying skim milk(milk starter, whey base starter and direct acid set) for making cottage cheese were evaluated for their effect on yield, quality and acidification cost. Cultured cottage cheese was produced with milk starter and pH controlled whey-base starter by the short set method. Five percent milk starter and 2.4% whey base starter were approximately equivalent in activity and gave average setting times of 234 to 255 minutes. Direct acid set cottage cheese was made by the Vitex/American method. The setting time required for direct acid set cottage cheese was 158 minutes. Yields ...


Examination Of The Effect Of Physical Exercise On Metabolic Control In Type I Insulin-Dependent Youth With Diabetes Mellitus, Gayle Ann Brazzi May 1981

Examination Of The Effect Of Physical Exercise On Metabolic Control In Type I Insulin-Dependent Youth With Diabetes Mellitus, Gayle Ann Brazzi

All Graduate Theses and Dissertations

There is evidence for the importance of physical exercise balanced with diet and insulin therapy in the treatment and control of Type I insulin-dependent diabetes mellitus. Recent attention in the literature has focused on the once neglected component of treatment--exercise. A well-controlled exercise state is generally believed to be beneficial for the individual with diabetes. Limited studies are available on the effect of exercise on long-term metabolic control. Before exercise levels can be professionally prescribed for a given population of youth with diabetes, current exercise patterns should be evaluated as to the effect on long-term metabolic control.

It is the ...


Bovine Muscle Cathepsin D: Purification And Proteolytic Activity On Muscle Proteins, Paul Hwaleun Fan May 1981

Bovine Muscle Cathepsin D: Purification And Proteolytic Activity On Muscle Proteins, Paul Hwaleun Fan

All Graduate Theses and Dissertations

An affinity column for cathepsin D was prepared making use of the strong affinity of pepstatin for cathepsin D. Pepstatin is an N-acylated pentapeptide from Actinomycetes with the following structure: isovaleryl-L-valyl-L-valyl-4-amino-3-hydroxy-6-methylheptanoyl-L-alanyl-4-amino-3-hydroxy- 6-methyl heptanoic acid. A relatively rapid and efficient method for cathepsin D purification has been developed; Steps include homogenization, ammonium sulfate fractionation, and chromatography on pepstatin-Sepharose column. The final preparation has a specific activity of 38 units/mg. and shows a single protein band on polyacrylamide gel electrophoresis in sodium dodecyl sulfate corresponding to a subunit molecular weight of 42,000. Polyacrylamide gel electrophoresis studies did not reveal any ...


Scheduling Labor And Equipment In A Cook Chill Food Production System, Martha Jane Antrobus Mar 1981

Scheduling Labor And Equipment In A Cook Chill Food Production System, Martha Jane Antrobus

Masters Theses

Hospital foodservice productivity is an area where improvement is important, particularly in light of the current emphasis on cost containment in the health care field. In a foodservice system productivity is measured by input/output ratio. Resources are the system's inputs. There is little information on the effect on productivity of variation in quantity of resources and sequencing of operations, the basic aspects of scheduling.

The COST ARREST model was recommended as a tool for management decision-making and productivity monitoring in a foodservice system. The program was used to study the effect of varying labor time and activity sequencing ...


Effect Of Method Of Freezing, Processing And Packaging Variables On Microbiological And Other Quality Characteristics Of Beef And Poultry , Kuruganti Venkatakrishna Reddy Jan 1981

Effect Of Method Of Freezing, Processing And Packaging Variables On Microbiological And Other Quality Characteristics Of Beef And Poultry , Kuruganti Venkatakrishna Reddy

Retrospective Theses and Dissertations

Various aspects of freezing preservation and packaging methods were studied for feasibility of use for beef and poultry in practical applications;Investigations on the effects of combining fresh and frozen beef in different proportions showed that a 50:50 ratio of fresh to frozen beef produced higher bacterial numbers than observed when other proportions were combined and held in frozen storage. No health hazard was evident from any of the different combinations of fresh or frozen beef or from liquid nitrogen or liquid CO(,2) freezing and frozen storage. Changes in bacterial flora as a result of freezing and frozen ...


Effect Of Randomization On The Oxidation Products Of Corn Oil , Flora Yu-Man Lau Jan 1981

Effect Of Randomization On The Oxidation Products Of Corn Oil , Flora Yu-Man Lau

Retrospective Theses and Dissertations

Randomization of fat usually causes an increase in its rate of autoxidation. The reason for this is unclear. To study this, natural and randomized corn oil were purified by passage through alumina and oxidized to peroxide values of 30 to 40 at 28 C. The hydroperoxides were reduced to alcohols with iodide. Two major bands of oxidized products were separated from the unoxidized triglycerides by thin-layer chromatography on Silica gel G. The lower band was a triglyceride containing one hydroxyacyl group. The upper band was a triglyceride containing an azelaic semialdehyde or methyl azelaic group. This band also contained an ...


Effect Of Sodium Chloride And Fat Content On Physical, Chemical And Sensory Properties Of Bologna , Joey Wayne Lusby Jan 1981

Effect Of Sodium Chloride And Fat Content On Physical, Chemical And Sensory Properties Of Bologna , Joey Wayne Lusby

Retrospective Theses and Dissertations

The effects of reducing fat and salt on bologna were evaluated. Bologna, with varying salt and fat levels, was made in a model system and in a commercial vacuum chopper. The product was evaluated on emulsion stability, yield, raw and cooked emulsion texture and density, and sensory characteristics. In the model system, reducing salt level also requires a reduction of fat level to produce an acceptable bologna. The combination of 1.75% salt and 26% fat produced an acceptable product from a production standpoint. Vacuum chopped bologna had no advantage over nonvacuum chopped bologna in production and sensory characteristics. Sensory ...


A Rapid Method For Stereospecific Glyceride Analysis And Its Application To Soybean And Oat Varieties , Wenchi Peter Pan Jan 1981

A Rapid Method For Stereospecific Glyceride Analysis And Its Application To Soybean And Oat Varieties , Wenchi Peter Pan

Retrospective Theses and Dissertations

Rapid methods for the analysis of glyceride structure were explored so they could be applied to the determination of the extent of variation in glyceride structure of oilseed crops and possible use in oil crop breeding. For analysis of the sn-2-position of glycerol and the generation of diglycerides for stereospecific analysis, a method was adopted in which pancreatic lipase hydrolysis of the triglycerides and subsequent separation of the mono- and diglycerides was achieved on one thin layer silica gel plate;Attempts to phosphorylate diglycerides for stereospecific analysis of the glycerides on thin layer plates either with the enzyme diglyceride kinase ...


Quality Changes In Vacuum Packaged Fresh Pork , William Joseph Lulves Jan 1981

Quality Changes In Vacuum Packaged Fresh Pork , William Joseph Lulves

Retrospective Theses and Dissertations

This study was concerned with effects of different commercial practices on quality of vacuum packaged pork chops. Variables included type of packaging film (high or low barrier to oxygen), presence or absence of bone in the packaged pork chops, length of loin storage time prior to cutting into chops, method of cutting into chops, and length of storage period of packaged chops prior to retail display. The microflora of the pork chops was characterized with regard to numbers of microorganisms, types present, and changes in numbers and types over time. Vacuum packaged pork chops were also tested with regard to ...


The Composition And Stability Of Lipids In Meat Products And A Spectrofluorometric Assay For Malonaldehyde In Biological Tissues , Omololu Oladele Fapojuwo Jan 1981

The Composition And Stability Of Lipids In Meat Products And A Spectrofluorometric Assay For Malonaldehyde In Biological Tissues , Omololu Oladele Fapojuwo

Retrospective Theses and Dissertations

A spectrofluorometric method for the determination of malonaldehyde in wet tissues which employes a malonaldehyde specific reagent, 4,4'-sulfonyldianiline, was developed. In this determination, malonaldehyde was reacted with 4,4'-sulfonyldianiline to form a fluorescent compound that can be measured at an excitation maximum of 475 nm and an emission maximum of 545 nm. Malonaldehyde was first extracted as an aqueous distillate from acidified muscle tissue and subsequently transferred from the aqueous solution into N,N-dimethylformamide. To achieve the transfer, an aliquot of the aqueous solution was mixed with dimethylformamide and the mixture made alkaline with 0.1N sodium ...


The Quantification Of Carbonyl Compounds In Oxidized Fat By Gas Chromatography Of The Trichlorophenylhydrazones , Pamela June White Jan 1981

The Quantification Of Carbonyl Compounds In Oxidized Fat By Gas Chromatography Of The Trichlorophenylhydrazones , Pamela June White

Retrospective Theses and Dissertations

A rapid, reliable determination of the carbonyl flavor compounds in oxidized fats and oils has proved elusive, especially because of the ease with which hydroperoxides can generate additional carbonyl compounds during isolation procedures. Carbonyl compounds can be converted to trichlorophenylhydrazones (TCPH's) and isolated from fat in a simple two-column procedure. A solution of fat in cyclohexane:ether (99:1) is passed through a Florisil column and nonvolatile hydrocarbons, which interfere with later stages of the analysis, are eluted. The remaining lipid constituents including carbonyls are eluted with 100% ether, reacted with TCPH using a Florisil catalyst, and packed on ...