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  • The skipping stone

    Creator:
    Peacock, Jonathan Austin
    Abstract:
    The Skipping Stone is a collection of poetry investigating a wide range of themes: self-displacement, southern heritage, identity of the Self, loss, and grief. At times, the poems confess a kind of anxiety associated with experiencing the death of loved ones, acting as a coping mechanism for loss and self-exploration....
    Resource Type:
    Masters Thesis
    Full Text:
    Peacock for the degree of Master of Fine Arts in Creative Writing presented on April 19, 2010. Title

  • Model for the interpretation of hyperspectral remote-sensing reflectance

    Creator:
    Lee, Zhongping, Carder, Kendall L., Hawes, Steve K., Steward, Robert G., Peacock, Thomas G., and Davis, Curtiss O.
    Abstract:
    Remote-sensing reflectance is easier to interpret for the open ocean than for coastal regions because the optical signals are highly coupled to the phytoplankton (e.g., chlorophyll) concentrations. For estuarine or coastal waters, variable terrigenous colored dissolved organic matter (CDOM), suspended sediments, and bottom reflectance, all factors that do not covary...
    Resource Type:
    Article
    Full Text:
    reflectance Zhongping Lee, Kendall L. Carder, Steve K. Hawes, Robert G. Steward, Thomas G. Peacock, and

  • ThomasThomasHolbeck1981.pdf

    Creator:
    Thomas, Thomas Holbeck
    Abstract:
    The Coyote Hills are located about 46 kilometers north-northwest of Lakeview, Oregon, within the Basin and Range physiographic province. These hills represent a complex volcanic center of bimodal calc-alkaline igneous activity. The oldest rocks recorded in the Tertiary succession are horn-blende- bearing andesite and aphanitic basalt flows, laharic breccias, conglomerates,...
    Full Text:
    Mineral Deposits of the Coyote Hills Mining District, Lake County, Oregon by Thomas Holbeck Thomas A

  • Factors that Influence the Sensory Characteristics of Dry-hopped Beer

    Creator:
    Vollmer, Daniel M.
    Abstract:
    When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...
    Resource Type:
    Dissertation
    Full Text:
    Abstract approved: ______________________________________________________ Thomas H

  • A study of factors affecting the extraction of flavor when dry hopping beer

    Creator:
    Wolfe, Peter Harold
    Abstract:
    This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...
    Resource Type:
    Masters Thesis
    Full Text:
    : _____________________________________________________________________ Thomas H. Shellhammer This work set out to examine the methodologies of dry hopping

  • A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

    Creator:
    Hahn, Christina
    Abstract:
    The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...
    Resource Type:
    Masters Thesis
    Full Text:
    : ______________________________________________________ Thomas H. Shellhammer The range of different nonvolatile constituents extracted from

  • The influence of polyphenols and humulinones on bitterness in dry-hopped beer

    Creator:
    Parkin, Ellen Jane
    Abstract:
    This research sought to determine the origin of bitterness as a result of dry-hopping. An unhopped ale was dry-hopped and examined in the controlled dry-hop experiment and commercial beers were examined for chemical changes from dry-hopping in the commercially dry-hopped beer survey. This thesis work suggested specific bitter hop components...
    Resource Type:
    Masters Thesis
    Full Text:
    : Thomas H. Shellhammer This research sought to determine the origin of bitterness as a result of dry

  • The Stories We Will Tell : An Exploration of Family History through Autobiography and Record Analysis

    Creator:
    Peabody, Anna M.
    Abstract:
    The research of genealogy and family history can represent a means of self-discovery, connection, and preservation of the past. The experience is individualistic, unique to the intricate intertwining of lives that helped create and influence who we are today. Through the analysis of historical biographies, family documents, and autobiographical vignettes,...
    Resource Type:
    Honors College Thesis
    Full Text:
    :_____________________________________________________ Thomas Bahde The research of genealogy and family history can represent a means of

  • Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

    Creator:
    Rubottom, Lindsey N.
    Abstract:
    Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
    Resource Type:
    Masters Thesis
    Full Text:
    : ______________________________________________________ Thomas H. Shellhammer Kilning, which is the drying operation in hop cultivation

  • The influence of hop drying parameters on aroma hop quality in American deep bed drying

    Creator:
    Rubottom, Lindsey N.
    Abstract:
    American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
    Resource Type:
    Dissertation
    Full Text:
    : _____________________________________________________________________ Thomas H. Shellhammer American hop growers have historically dried hops in the range of