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The crystal photoeffect in D-tartaric acid single crystals

Creator:: Lui, Chung Kwai
Resource Type:: Dissertation
Full Text:: +1irt ~ 1 2 ! !+ :::-d t::~· ll ·--=~ ~ : r · t:i: t:r ::::E ~ ~ ~ ~ ·---=1i + !I

Physiology of Rhizoctonia and its relation to Botryobasidium

Creator:: Liu, Tsui-Chieh
Resource Type:: Dissertation
Full Text:: Ceratobasi- d juin. (7) Fries, whose work ïs the starting point for the mycological nomenclature of this

The retention of vitamin C and development of color in synthetic jellies and marmalade

Creator:: Human, Theunis Paddle
Resource Type:: Dissertation
Full Text:: mm A TBEBIS sufofflittefl to OHEGOM STAM COUMm ill partial fDifllisn&t of the

Nitrogen deficiency in relation to spoilage of the blueberry, Vaccinium ovatum

Creator:: Litwiller, Earl Milo
Resource Type:: Dissertation
Full Text:: , Vaccinium ovatum 8 in al»K)4ai&@d: ia ^Jie 0ai9&&o nouatala regioa aM In t^c coastal e^oae of 0s

The role of methionine and sulfate in selenate detoxication

Creator:: Fels, Irving Gordon
Resource Type:: Dissertation
Full Text:: S a c c h a r o n i y c e s c e r e v i c j a e t o A d d e d S u l f a t e 5 0 M I C R

Low temperature characteristics of a pea proteinase

Creator:: Mergentime, Max
Resource Type:: Dissertation
Full Text:: @ iiat«red se©d. §©f©lf3a;t©& s©@^ sJiowed & sXS^jtit tout eonsleteBtr auperi^rity All prep&rfttiotie

Relationship between personality of college students and their attitudes toward preschool children

Creator:: Chang, Suen-i Wu
Resource Type:: Dissertation
Full Text:: 4 4 . . 19 a. Selection of Attitudes to be Measured . . a 19 MethA Used An Constructing t.- 2091

The potentialities of certain chemical compounds as food preservatives

Creator:: Lau, Shiu Chi
Resource Type:: Dissertation

Iodine in relation to plant nutrition

Creator:: Lewis, James Clement
Resource Type:: Dissertation
Full Text:: as Nal from 100 to 2700 ppb for low water rate from 140 to 3150 ppb for high water rate t\D (D

The effect of physical and chemical agents on the storage characteristics of raw vegetables and fruits

Creator:: App, Jean and Lorant, George John
Abstract:: This investigation was concerned with the reduction of waste in raw vegetables and fruits between the times of harvest and consumption. Reduction of spoilage in produce was attempted by means of chemical and. physical agents as well as a combination of both. The first phase of the work consisted of...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF T.. APad.PT------- for the PH.D in

ScholarsArchive@OSU

The crystal photoeffect in D-tartaric acid single crystals

Physiology of Rhizoctonia and its relation to Botryobasidium

The retention of vitamin C and development of color in synthetic jellies and marmalade

Nitrogen deficiency in relation to spoilage of the blueberry, Vaccinium ovatum

The role of methionine and sulfate in selenate detoxication

Low temperature characteristics of a pea proteinase

Relationship between personality of college students and their attitudes toward preschool children

The potentialities of certain chemical compounds as food preservatives

Iodine in relation to plant nutrition

The effect of physical and chemical agents on the storage characteristics of raw vegetables and fruits

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