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  • The nuclear reduction of certain pyrimidines with palladized charcoal

    Creator:
    Aft, Harvey
    Resource Type:
    Dissertation
    Full Text:
    to 7 3, 4, 5, 6-tetrahydropyrimiaine in the presence of ada and stated that nuclear

  • Flavor chemistry of butter culture

    Creator:
    Lindsay, Robert C.
    Abstract:
    Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
    Resource Type:
    Dissertation
    Full Text:
    quantitative chemistry of the flavor of high quality butter cul- tures, and to examine more closely some of

  • The structure of the fission transition nucleus ²²⁷Ra

    Creator:
    Groening, Hugo Rafael
    Resource Type:
    Dissertation
    Full Text:
    angular momen- tum 't' will penetrate the nuclear potential of the target and create a compound nucleus

  • Water tracing with soluble metal chelates and neutron activation analysis : a laboratory and field study

    Creator:
    Hanson, Peter James
    Abstract:
    Research on the application of soluble, metal chelates for water tracing using thermal neutron activation analysis for tracer determination has led to the development of several tracers with promising solution stabilities (conservative behavior) and determination sensitivities. The solution stabilities of the ethylenediamine tetraacetic acid (EDTA) and the diethylenetriamine pentaacetic acid...
    Resource Type:
    Dissertation
    Full Text:
    sensitivities, The solution stabilities of the ethylenediamine tetraacetic acid (EDTA) and the

  • Flavor chemistry of popcorn

    Creator:
    Walradt, John Pierce
    Abstract:
    Popcorn was popped conventionally in oil and in a microwave oven without oil. Volatile components were collected by condensation of popper headspace gases and by vacuum steam distillation of a slurry of ground, popped corn in distilled water. The organic compounds were extracted from the aqueous condensate and vacuum distillate...
    Resource Type:
    Dissertation
    Full Text:
    CHEMISTRY OF POPCORN Abstract approved: „ ^, t,f ^ * ' Dr. Robert C. Lind Popcorn was

  • Fusion enhancement with neutron-rich radioactive beams

    Creator:
    Zyromski, Kristiana Elizabeth
    Abstract:
    Fusion reactions with radioactive neutron-rich projectiles have been the subject of much recent theoretical and experimental interest. Predictions of enhancement of the cross section due to the use of a neutron-rich projectile may have implications for synthesis of heavy nuclei. In this work, the fusion-fission excitation functions were measured for...
    Resource Type:
    Dissertation
    Full Text:
    and hardware support. The faculty and staff of the Radiation Center, the Chemistry Department

  • Flavor chemistry of irradiated milk fat

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
    Resource Type:
    Dissertation
    Full Text:
    October 25,) 1965 Title FLAVOR CHEMISTRY OF IRRADIATED MILK FAT Abstract approved

  • Kinetics of the decomposition of organic reactor coolants

    Creator:
    De Halas, Don Richard
    Resource Type:
    Dissertation
    Full Text:
    properties enable the con- struction of a nuclear reactor without the high pressure piping and expensive

  • Optimization of in-core nuclear fuel management in a pressurized water reactor

    Creator:
    Stout, Richard Bartholomew
    Abstract:
    Fuel loading patterns which have a minimum power peak are economically desirable to allow power reactors to operate at the highest possible power density and to minimize the possibility of fuel failure. A computer code called SHUFLE was developed for pressurized water reactors which shuffles the fuel in search of...
    Resource Type:
    Dissertation
    Full Text:
    cost and optimum burnup are presented for each parameter. Optimization of In-core Nuclear Fuel

  • Flavor chemistry of Swiss cheese

    Creator:
    Langler, James Edward
    Abstract:
    The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
    Resource Type:
    Dissertation
    Full Text:
    constituents, and free amino acids and was adjusted to the pH of natural cheese. FLAVOR CHEMISTRY OF