Index Catalog // ScholarsArchive@OSU

Interactions of Trichoderma reesei exo-acting cellulases with p-aminophenyl 1-thio-β-D-cellobioside

Creator:: Piyachomkwan, Kuakoon
Abstract:: Cellulolytic enzymes capable of efficiently degrading crystalline cellulose are a complex mixture of endo- (endoglucanases) and exo-acting (cellobiohydrolases) enzymes. One approach to separating these enzymes is affinity chromatography. A new ligand, p-aminophenyl l-thio-β-D-cellobioside (APTC), is introduced for this purpose. The property of APTC in affinity chromatography is demonstrated using Trichoderma...
Resource Type:: Dissertation
Full Text:: -aminophenyl l-thio-/?-D-cellobioside (APTC), is introduced for this purpose. The property of APTC in

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Creator:: Giusti Hundskopf, Maria Monica
Abstract:: Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
Resource Type:: Dissertation
Full Text:: , 1998. Title: Structure and Conformation of Red Radish (Raphanus sativus L.) Anthocyanins and

Evaluation of zebrafish (Brachydanio rerio) as a model for carcinogenesis

Creator:: Tsai, Hsi-Wen
Abstract:: Zebrafish (Brachydanio rerio) are small, freshwater teleost fishes in the family Cyprinidae, the true minnows. They are native to the tropical latitudes of India, but have become widespread through their use as aquarium fish and as models for several branches of biological research. Their ease of rearing, short generation time,...
Resource Type:: Dissertation
Full Text:: Zebrafish (Brachydanio rerio) as a model for carcinogenesis. Abstract approved: Jerry D. Hendricks

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Creator:: Nickel, Xianbin F.
Abstract:: Proteinase P-II purified from parasitized Pacific whiting muscle was previously identified to be one form of cathepsin L. It appeared to be present in three isozymatic forms on non-denaturing PAGE gel stained for activity. Its autolytic degradation was observed on SDS-PAGE gel under its optimum condition, 55°C and pH 5.5,...
Resource Type:: Masters Thesis
Full Text:: L P R K D R s V D W s V D W s V D W s V D W s V D W Y V D W S F D A

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: . l^,i\tvw i Daniel F. Farkas Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: (A420nm) , Hunter L*a*b* values, %haze, "Brix, pH, titratable acidity, formol indices, mineral

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:: Dumont, Ann
Abstract:: Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
Resource Type:: Masters Thesis
Full Text:: expertise throughout this work. I would also like to thank Dr. D. Selivonchick, Dr. M. Deinzer and Dr. C

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sheri L. Young for the degree of

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Creator:: Green, Jeffery L.
Abstract:: Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth of Gram positive bacteria by degrading the bacterial cell wall to a point of cell lysis. Investigating lysozyme as a processing tool in wine to control the growth of lactic acid bacteria and malolactic fermentation has significant...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Teffery L. Green for the degree

Consumer and descriptive panel analysis of commercial yogurts

Creator:: Barnes, Debbie L.
Abstract:: A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Debbie L. Barnes for the degree

ScholarsArchive@OSU

Interactions of Trichoderma reesei exo-acting cellulases with p-aminophenyl 1-thio-β-D-cellobioside

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Evaluation of zebrafish (Brachydanio rerio) as a model for carcinogenesis

Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins L and K cDNA from rainbow trout liver

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy in preventing malolactic fermentation in Oregon Pinot noir and Chardonnay

Consumer and descriptive panel analysis of commercial yogurts

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