Index Catalog // ScholarsArchive@OSU

Stable activable tracers for environmentally significant organic molecules

Creator:: Ghannam, Lina M.
Abstract:: The need for field and laboratory studies of the physical and chemical behavior of environmentally significant organic molecules often poses problems because of the toxicity of the chemical and the difficulty of detecting it at environmentally significant concentrations. Two dysprosium tracers, dysprosium (III) trisacetylacetonate trihydrate and dysprosium(III) trisdibenzoylmethane monohydrate, were...
Resource Type:: Masters Thesis
Full Text:: Student) (Degree) in Chemistry presented on April 24, 1981 (Major) (Date) Title: Stable Activable

Temperature effects on surface energetic parameters evaluated at solid/liquid interfaces

Creator:: Lee, Euisang
Abstract:: Measurable surface parameters which may be related to the response evoked upon contact with biofluids have been suggested to provide direction for characterization, prediction, and ultimate control of biofluid behavior at interfaces. With respect to fouling of heat exchange equipment by biofluids, such properties may be useful for the development...
Resource Type:: Masters Thesis
Full Text:: charge of major N Redacted for Privacy Assistant P in flipof Food Science & Technology, and

Studies on the marine chemistry of reduced trace gases

Creator:: Lilley, Marvin Douglas
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Oceanography presented on 28 April, 1983 Title: Studies on the Marine Chemistry

Food discards : nature, reasons for discard, and relationship to household variables

Creator:: VanDeRiet, Shirley J.
Abstract:: A sample of 243 Willamette Valley households participated in personal interviews and kept 7-day records of all foods brought into the household but not consumed by human household members. Their reason for discarding the foods, the amounts of discard, and their assessment of the safety of the foods were compared...
Resource Type:: Dissertation
Full Text:: , 1985 . Title: Food Discards: Nature, Reasons for Discard and Relationship to Household

Approaches to the total synthesis of verrucarol

Creator:: Hill, David E. (David Edwin) 1954-
Abstract:: Verrucarol is the sesquiterpene portion of a number of macrocyclic di- and triesters of potential medicinal importance. In this study, a novel approach to the synthesis of this fungal metabolite is presented. An A-B-C route was investigated in which C-3 and C-4 of the C-ring were emplaced using a [2+2]...
Resource Type:: Dissertation
Full Text:: ABSTRACT OF THE THESIS OF David E. Hill for the degree of Doctor of_Philosophy in Chemistry presented on

Aquatic bacteria and pesticide degradation

Creator:: Seidler, Ramon J., Oregon State University. Department of Microbiology, Oregon State University. Water Resources Research Institute, and Geological Survey (U.S.)
Resource Type:: Technical Report
Full Text:: of paramoun t importance because of their cycling through the food chain an d exposing nontarget

Food as a source of nitrosatable amines

Creator:: McIntyre, Timothy
Abstract:: Beer, nonfat dry milk, fried bacon and microwave baked fish were treated under simulated gastric and extreme nitrosation conditions to estimate their capacity for generation of endogenously formed N-nitrosamines. The level of nitrosamines in beer increased from 0.1 ppb N-nitrosodimethylamine to 0.4 ppb N-nitrosodimethylamine (p < 0.05) under simulated gastric...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on December 15, 1986 Title

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on July 5, 1988 Title: Microbiological

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Creator:: Tuan, Shenhsiu
Abstract:: A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technologv presented on March 18, 1986. Title: THE EFFECT OF

The natural products chemistry of the red algae Ptilota filicina and Laurencia obtusa

Creator:: Lopez, Albert
Abstract:: The sea offers a wide variety of potentially useful resources. Marine algae have been a rich source of structurally unique natural products showing diverse biological properties. The current need to develop new antifungal, antibiotic, anticancer and antiviral drugs has prompted intense research efforts into the discovery, isolation and structure determination...
Resource Type:: Masters Thesis
Full Text:: The natural products chemistry of the red algae Ptilota

ScholarsArchive@OSU

Stable activable tracers for environmentally significant organic molecules

Temperature effects on surface energetic parameters evaluated at solid/liquid interfaces

Studies on the marine chemistry of reduced trace gases

Food discards : nature, reasons for discard, and relationship to household variables

Approaches to the total synthesis of verrucarol

Aquatic bacteria and pesticide degradation

Food as a source of nitrosatable amines

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

The natural products chemistry of the red algae Ptilota filicina and Laurencia obtusa

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