Index Catalog // ScholarsArchive@OSU

Synthesis of the 2, 3, 3a, 8a-tetrahydro-2-hydroxy-furo [2, 3-b]benzofuran ring system, an aflatoxin moiety

Creator:: Jones, David James
Abstract:: A new method for the preparation of the 2, 3, 3a,8a-tetrahydro-2-hydroxyfuro[2, 3-b] benzofuran, XXX, ring system has been developed. The synthesis envolved a substitution reaction of phenol, XXIV, with 1-bromo-2, 5-hexadiene, XXV, to give 2, 5-hexadien-l -yl phenyl ether, XXVII. The ether was rearranged via an ortho-Claisen rearrangement to 3-(o-hydroxyphenyl)-l,...
Resource Type:: Masters Thesis
Full Text:: AFLATOXIN MOIETY ^ ^ r__ Abstract approved: „ Dr. Norman £. Pawlowski A new method for the

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

Creator:: Ryan, Daberath
Abstract:: Dietary cyclopropenoid fatty acids (CPFA) have long been known to cause pronounced physiological disorders in both farm and laboratory animals. Past work has shown CPFA to be a powerful promoter of carcinogenesis in trout, rats and mice. Sterculic and malvalic acids (CPFA's) are found in seed lipids of plants from...
Resource Type:: Masters Thesis
Full Text:: : Norman E. Pawlowski Dietary cyclopropenoid fatty acids (CPFA) have long been known to cause

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Creator:: Chang-Lee, Maria Virginia
Abstract:: Yield, proximate composition, and proteolytic activity were determined in each unit operation during production of surimi from Pacific whiting. Preliminary studies involved the addition of protein adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy protein isolate (SPI), at different levels, to kamaboko gels in order to...
Resource Type:: Masters Thesis
Full Text:: Dr. Dave L. Crawford for his moral support. My appreciation to Dr. Walter Loomis and Dr. Norman

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Creator:: Miller, Frederick Kenton
Abstract:: Wines were made from Pinot Noir and White Riesling grapes which had received field application rates of 2 and 4 lb./acre of the experimental bird repellent Mesurol (methiocarb or 3, 5 dimethyl- 4(methylthio)phenylmethylcarbamate). In addition, Pinot Noir must and press juice and White Riesling press juice were fortified with 15...
Resource Type:: Masters Thesis
Full Text:: FERMENTATION AND WINE QUALITY Abstract approved: D. A. Heatherbell Wines were made from Pinot

Induction of hepatic microsomal enzymes in rainbow trout by dietary aroclor 1254 and the effect of cyclopropene fatty acids

Creator:: Voss, Sherri Denise
Abstract:: A dietary level of Aroclor 1254 (100 ppm) was fed to rainbow trout (Salmo gairdneri) for 15 weeks to determine the effects on hepatic microsomal enzyme induction. Fish were also fed combined polychlorinated biphenyl (PCB) (100 ppm) and cyclopropene fatty acids (CPFA) (50 ppm) to determine the effects on mixed...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sherri D. Voss for the degree of

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

Creator:: Warthesen, Joseph John
Abstract:: The reaction of several primary amines with nitrite was investigated with regard to the formation of N-nitrosamines. When reacted in a low moisture system at 160°C with a 1:2 molar ratio of amine to sodium nitrite, various primary amine hydrochloride salts were found to give rise to heterocyclic nitrosamines. The...
Resource Type:: Dissertation
Full Text:: approved: D. D. Bills The reaction of several primary amines with nitrite was investi- gated with

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

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation
Full Text:: production environment AN ABSTRACT OF THE DISSERTATION OF Jared D. Johnson for the degree of

Retronasal Odor Enhancement by Salty and Umami Tastes

Creator:: Linscott, Tyler D.
Abstract:: The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Tyler D. Linscott

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:: top; the upper 15 cm of the column utilized 35 mm O. D. tubing while the lower 30 cm was made of

ScholarsArchive@OSU

Synthesis of the 2, 3, 3a, 8a-tetrahydro-2-hydroxy-furo [2, 3-b]benzofuran ring system, an aflatoxin moiety

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Induction of hepatic microsomal enzymes in rainbow trout by dietary aroclor 1254 and the effect of cyclopropene fatty acids

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

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

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Retronasal Odor Enhancement by Salty and Umami Tastes

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

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