The texture of processed berry fruits changes both during processing
and subsequent storage. A study was made of these changes
in processed strawberries, raspberries, blackberries, and blue-
berries, spin-cooked and stored at 100°F. for 28 days in tin and
glass containers. Four samples, from each of the two replications of...
Synthesis of total RNA, DNA, and protein was followed in a
haploid yeast auxotroph during starvation for required amino acids
and uracil, and during shift-up and shift-down conditions.
During amino acid starvation, synthesis of macromolecular
constituents was not immediately affected, reflecting the presence
of large intracellular amino acid pools. Under...