The development of whey beverages including whey wine has been
an area of whey utilization research. One study to produce a commercially
salable wine from sweet whey, particularly cheddar whey, was
undertaken. It included developing a process to clarify the naturally
cloudy wine, monitoring the physical and chemical changes which...
Genetic variability in natural populations of Douglas-fir was
studied at molecular level by investigating the variations of some
primary gene products, i. e. enzymes. Using the techniques of disc
gel electrophoresis and biochemical staining, the isoenzyme patterns
of leucine aminopeptidase, esterase and glutamate oxaloacetate
transaminase are characterized in young seedlings...
Published December 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The objectives of this study include: (1) analysis of Chamaecyparis
lawsoniana, C. taiwanensis, and C. formosensis forests including
the structure, composition, and dynamics of plant communities and
their environmental relationships; and (2) comparison of the temperate
Chamaecyparis forests of Taiwan and the Pacific Northwest with emphasis
on structural and successional...
The genetic variability in and association between 14 traits that affect maturity, yield, and chemical properties of its product. The plant characters measured were: vigor, flowering date, harvest date, yield, lateral length, nodes per lateral, cones per lateral, cones per vine, cone weight. Alpha-acid and beta-acid content of the cone,...