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Filtering by: Alternative title ssim EC 1468-S Remove constraint Alternative title ssim: EC 1468-S Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 1960-1969 Remove constraint Decade: 1960-1969

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  • Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

    Creator:
    Banks, K. A. and Bills, D. D.
    Abstract:
    Certain chlorinated insecticides can be identified by electron capture gas­-liquid chromatographic (EC-GLC) analysis of the prepared sample before and after treatment with ultraviolet irradiation, Upon U.V. treatment, characteristic degrada­tion products arise from the insecticides investigated. Comparison of the degradation pattern obtained by EC-GLC of unknown and authentic insecticides provides an...
    Resource Type:
    Capstone Project
    Full Text:
    insecticides can be identified by electron capture gas­ liquid chromatographic (EC-GLC) analysis of the

  • Identification of some esterases of the green bean (Phaseolus vulgaris L.)

    Creator:
    Putnam, Teryl Beebe
    Abstract:
    This investigation was conducted to differentiate the esterases in a water extract of freeze-dried green beans on the basis of inhibitor and substrate specificities. An attempt was made to classify these esterases according to the criteria used for animal esterases. Activity of the esterases was measured manometrically using the Gilson...
    Resource Type:
    Masters Thesis
    Full Text:
    ester hydrolase, EC 3. 1. 1,2). Various concentrations of organophosphorus compounds inhibited the

  • Identification of some soluble esterases of the carrot (Daucus carota I.)

    Creator:
    Carino, Lourminia Almeda
    Abstract:
    Substrate and inhibitor specificities have been used to classify esterases. The purpose of this work was to determine the substrate and inhibitor specificities of the esterases in an aquous extract of lyophilyzed carrots. Esterase activity was determined manometrically at 37°C. The optimum pH of the carrot esterases with several substrates...
    Resource Type:
    Masters Thesis
    Full Text:
    carboxylesterases (EC 3. 1, 1. 1). The sixth esterase was similar to arylester as e (EC 3.1,1.2). An enzyme

  • Direct injection gas chromatography of volatiles from fishery products

    Creator:
    Hilderbrand, Kenneth S., Jr.
    Abstract:
    The use of gas chromatography for the separation, comparison, and subsequent identification of flavor volatiles from food products has proven highly successful in recent years. The development of various techniques for the concentration of the volatiles before gas chromatographic analysis has greatly extended the use of this important analytical tool....
    Resource Type:
    Masters Thesis
    Full Text:
    Charge of Major Head of Department of Food S&i^nce and Technology zz; Dean of Graduate School Date

  • Multiple forms of carboxylesterases in the green bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.)

    Creator:
    Veerabhadrappa, Patnagere Siddaveera Sheety
    Abstract:
    Esterase activity of an aqueous extract of the green bean was separated into fourteen bands, while aqueous extracted pea esterases revealed seven bands, by polyacrylamide-gel electrophoresis. The fourteen bands of bean esterase activity formed three groups; slow, intermediate and fast moving. α-Naphthyl acetate, propionate, and n-butyrate and AS naphthol acetate...
    Resource Type:
    Dissertation
    Full Text:
    esterases were classified as carboxylesterases (carboxylic ester hydrolase, EC 3. 1. 1. 1). To

  • Inhibition of Pseudomonas species by hydrogen peroxide producing Lactobacilli

    Creator:
    Price, Robert James and Lee, J. S.
    Abstract:
    Eighty-one microbial species isolated from seafoods and other marine sources were examined to determine the extent of interactions among these species. Spot-plates, cross-plates, and concurrent growth experiments at 7, 15, 20, and 30 C indicated that Lactobacillus species were capable of inhibiting other microorganisms. Lactobacillus species isolated from oysters and...
    Resource Type:
    Capstone Project
    Full Text:
    PRODUCING LACTOBACILLI‘ R. PRICE AND S. LEE Department of Food Science and Technology Oregon State

  • Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

    Creator:
    Taylor, Stephen Lloyd
    Resource Type:
    Masters Thesis
    Full Text:
    -isocitrate: NAD oxido- s reductase, EC 1. 1. 1.41) and NADP-ICDH in primary hepatomas. Although

  • Flavor chemistry of irradiated milk fat

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
    Resource Type:
    Dissertation
    Full Text:
    , hydroxy compounds, peroxides, acids, oxygen-linked polymers, odors and f lavor s. Dinners

  • Use of alkali in the isolation and preparation of aflatoxins

    Creator:
    Chen, Tsun-Chieh
    Abstract:
    The biological preparation of aflatoxins was accomplished by culturing the mold Aspergillus flavus on various media. Aflatoxin was isolated by chloroform extraction of the culture, and purified by column fractionation and crystallization. Rice, wheat, soya bean, peanut and YES media were found to give high yields of aflatoxin. It was...
    Resource Type:
    Masters Thesis
    Full Text:
    -02 from the National Cancer Institute, U. S. Department of Health, Education and Welfare

  • Gel electrophoretic analysis of bovine sarcoplasmic proteins

    Creator:
    Petropakis, Heracles John
    Abstract:
    The electrophoretic behavior of sarcoplasmic proteins was investigated by the use of vertical acrylamide gel electrophoresis. The first part of the study was concerned with the separation of sarcoplasmic proteins extracted at different times of post-mortem aging. Electrophoresis of the sarcoplasmic extracts by the discontinuous technique, using ten percent acrylamide...
    Resource Type:
    Masters Thesis
    Full Text:
    . S. (Name of student) (Degree) in Food Science and Technology presented on Dp^pTn^p-p fl