Index Catalog // ScholarsArchive@OSU

Determination of dimethylamine in barley malt

Creator:: Yoo, Lee-joung
Abstract:: Dimethylamine (DMA), in addition to the alkaloids hordenine and gramine, has been suggested as a potential precursor of nitrosodimethylamine (NDMA) in malt. Analytical procedures were adopted and applied to extract and quantify DMA from malt, green malt, malt roots and raw barley. Ground malt was extracted at room temperature with...
Resource Type:: Masters Thesis
Full Text:: Department of Food Science and Technology Dean of GraiUKe"School' " '"J J Date thesis is presented June

Determination of selected secondary and tertiary amine alkaloids in barley malt

Creator:: Poocharoen, Boonthong
Abstract:: The malt alkaloids N-methyltyramine, N,N-dimethyltyramine (hordenine), N-methyl-3-aminomethylindole and N,N-dimethyl-3-aminomethylindole (gramine) are known precursors for N-nitrosamines. Analytical procedures were developed and applied to extract and quantify these alkaloids from malt, green malt, malt roots, and raw barley. A ground malt sample under nitrogen atmosphere was extracted with 5 percent concentrated ammonium...
Resource Type:: Dissertation
Full Text:: Technology f J Dean of Gradua/ui School Date thesis is presented June 1, 1983 T^ed ^ Do'nna^el^rJen

Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Creator:: Richards, Carolyn L. K.
Abstract:: In 1981, illegal processing of rapeseed oil by a Spanish oil refinery resulted in the mass foodborne illness epidemic known as Toxic Oil Syndrome (TOS). The toxic oil associated with this epidemic was sold in neighborhood markets and by itinerant salesmen as inexpensive olive oil. Ingestion of the toxic oil...
Resource Type:: Masters Thesis
Full Text:: : .__ V ' f —^ — j _^ =_^S Daniel P. Selivonchick In 1981, illegal processing of rapeseed oil

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:: Molitor, Richard W.
Abstract:: The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
Resource Type:: Masters Thesis
Full Text:: . Depew, Sara E. Stadulis; data collection: Richard W. Molitor, Charles J. Depew, and Daniel S. Liu

Formation of N-nitrosopyrrolidine from various pyrrolidine ring-containing compounds at elevated temperatures

Creator:: Huxel, Edward Thomas
Resource Type:: Masters Thesis
Full Text:: of Science (Name) (Degree) in Food Science presented on / ////?~jj /T ./<J (Major) l{Tgite

Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:: Hotchkiss, Joseph H.
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy Comnnencement June 1979 APPROVED: -J. \ : ^ = -^ a^ ^j Professor of

Measurement of dimethylamine and trimethylamine in Dungeness crab, Cancer magister

Creator:: Gulan, Michael Peter
Abstract:: A rapid gas liquid chromatographic method was adapted to processed Dungeness crab for the determination of basic and neutral volatiles. Methylamine, dimethylamine, and trimethylamine were measured in processed Dungeness crab for the first time. Generally, the range for trimethylamine was 42 ppm for frozen crab to 700 ppm for iced...
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on <£j£^y£fc€y /#73 (Major) (DatejT

Carcinogenicity and acute toxicity of dimethylnitrosamine in rainbow trout (Salmo gairdneri)

Creator:: Grieco, Mary Porter
Abstract:: A dose related carcinogenic response was established for dimethylnitrosamine administered in the diet of rainbow trout (Salmo gairdneri). An equation was derived for the relationship between dose and hepatocellular carcinoma incidence. From a published dose response study using Porton rats as a test animal, a second equation was derived for...
Resource Type:: Masters Thesis
Full Text:: : f , Dr. Richard A. Scanlan A dose related carcinogenic response was established for

Formation of Bis(hydroxyalkyl)N-nitrosamines as products of the nitrosation of spermidine

Creator:: Hotchkiss, Joseph H.
Abstract:: The purpose of this study was to characterize the nonvolatile, water soluble, bis(hydroxyalkyl)N-nitrosamines produced from the reaction of spermidine and nitrite. The biologically occurring polyamine spermidine was reacted with nitrite in the presence of acid. The reaction products were isolated and converted to trimethylsilyl (TMS) derivatives. The derivatized products were...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science June 1977 APPROVED: -* ^ *«—-i^-j* ■ — Professor in E^od

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Creator:: Lee, Jae-sung
Abstract:: The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
Resource Type:: Dissertation
Full Text:: is presented £\ n^J) 1<£ 1010°) Typed by Lyndalu Sikes for Jae-Sung Lee

ScholarsArchive@OSU

Determination of dimethylamine in barley malt

Determination of selected secondary and tertiary amine alkaloids in barley malt

Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Formation of N-nitrosopyrrolidine from various pyrrolidine ring-containing compounds at elevated temperatures

Analysis of N-nitrosamines and nitramines in foods and herbicides

Measurement of dimethylamine and trimethylamine in Dungeness crab, Cancer magister

Carcinogenicity and acute toxicity of dimethylnitrosamine in rainbow trout (Salmo gairdneri)

Formation of Bis(hydroxyalkyl)N-nitrosamines as products of the nitrosation of spermidine

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search