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Identification of some chlorinated pesticides by ultraviolet degradation

Creator:: Kaufman, Willis Mast
Resource Type:: Dissertation
Full Text:: ) (D#e) Title: IDENTIFICATION OF SOME CHLORINATED PESTICIDES BY ULTRAVIOLET DEGRADATION

Identification of polychlorinated biphenyls by gas-liquid chromatography and ultraviolet degradation

Creator:: Herring, Jeffry Lynn
Resource Type:: Masters Thesis
Full Text:: DEGRADATION Abstract approved: ^ Dr. D. D. Bills In this study the use of gas-liquid chromatography

A method for the determination of the free fatty acids of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
Resource Type:: Masters Thesis
Full Text:: reported by Hiscox and Harrison (44, p. 215-226). They reported that steam distillation does

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....
Resource Type:: Dissertation
Full Text:: . D. in Food Science (Name) (Degree) (Major) Date thesis is presented February 18, 1966

Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater

Creator:: Vasconcelos, George Joseph
Abstract:: The microbial composition of Pacific oysters (Crassostrea gigas) subjected to UV-treated seawater was determined by quantitative and qualitative means. A total of 2,779 microorganisms were identified from seawater and oysters during a 72 hour sampling period employing a computer assisted replica-plating technique. UV treatment effectively eliminated coliforms and Pseudomonas Type...
Resource Type:: Masters Thesis
Full Text:: the MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on / g^ <=> #D <=» fftf

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Creator:: Cavazos, Sergio Flores
Abstract:: The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
Resource Type:: Masters Thesis
Full Text:: and 1.3 X 10 organisms per gm found in commercial samples of fresh Pacific shrimp by Harrison

Lactic streptococci and the fruity flavor defect of cheddar cheese

Creator:: Bodyfelt, F. W.
Abstract:: The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
Resource Type:: Masters Thesis
Full Text:: extended to me by Drs. E. A. Day, R. C. Lindsay, D. D. Bills and W. E. Sandine during the

Influence of commensal microorganisms on Clostridium botulinum type E.

Creator:: Patrick, Lui-sun Kwan
Abstract:: Achromobacter A43 produced a compound inhibitory to the outgrowth of Clostridium botulinum type E spores. The inhibitor could be produced in various laboratory media and the outgrowth of germinated spores was completely inhibited by 1/10th dilution of the A43 spent medium. Germination was not affected. The spores lost refractility in...
Resource Type:: Masters Thesis
Full Text:: - logical reactions of the toxins into six groups: A, B, C, D, E, and F. The physiology of

Some carboxylic esterases of the pea (Pisum sativum L.)

Creator:: Norgaard, Marida Jane
Abstract:: Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water extract of lyophilized peas, and to determine if pea esterases could be classified according to the criteria...
Resource Type:: Masters Thesis
Full Text:: encouragement and to Dr. William D. Davidson for his helpful suggestions in the preparation of this manu

Relation of the decomposition of trimethylamine oxide and the quality of Pacific shrimp (Pandalus jordani)

Creator:: Argaiz, Alvaro
Abstract:: The relationship between the decomposition of trimethylamine oxide in Pacific shrimp and shrimp meat quality was investigated to evaluate the use of the trimethylamine oxide system as a quality control indice. Changes in the levels of trimethylamine oxide and its decomposition products in whole shrimp stored on ice and in...
Resource Type:: Masters Thesis
Full Text:: and 1.3 X 10 organisms per g found in commercial samples of fresh Pacific shrimp by Harrison

ScholarsArchive@OSU

Identification of some chlorinated pesticides by ultraviolet degradation

Identification of polychlorinated biphenyls by gas-liquid chromatography and ultraviolet degradation

A method for the determination of the free fatty acids of Cheddar cheese

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Microbial flora of Pacific oysters (Crassostrea gigas) subjected to UV-irradiated seawater

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Lactic streptococci and the fruity flavor defect of cheddar cheese

Influence of commensal microorganisms on Clostridium botulinum type E.

Some carboxylic esterases of the pea (Pisum sativum L.)

Relation of the decomposition of trimethylamine oxide and the quality of Pacific shrimp (Pandalus jordani)

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