Index Catalog // ScholarsArchive@OSU

Genetic differences in concentration of immunoglobulins M and G in serum and colostrum of cows and in serum of neonatal calves

Creator:: Norman, Lindsay M.
Resource Type:: Masters Thesis
Full Text:: my committee, Drs. Lloyd Swanson and Robert Becker, for their assistance with this manuscript. A

Blood calcium and phosphorus perturbations in rainbow trout (Salmo gairdneri) and coho salmon (Oncorhynchus kisutch) : some correlates of physiological stress

Creator:: Adams, Brett Alan
Abstract:: Changes in blood calcium and phosphorus concentrations were characterized for rainbow trout (Salmo gairdneri) and coho salmon (Oncorhynchus kisutch) following intense exercise or exposure to suspended volcanic ash or topsoil. Significant elevations in blood calcium and phosphorus accompanied exercise-induced acidemia in both S. qairdneri and O. kisutch. These elevations persisted...
Resource Type:: Masters Thesis
Full Text:: provided by him throughout my Master's program. I wish to thank Dr. Robert Becker, Dr. Arthur Boucot, and

Molecular relationships among multiple-sized plasmids of Pseudomonas syringae pv. phaseolicola

Creator:: Quant, Rebecca L.
Abstract:: Five strains of the bean pathogen Pseudomonas syringae pv. phaseolicola were analyzed for plasmid number, size, and relatedness. Each strain contained one or two indigenous plasmids which ranged in size from 6.8 to 151 kbp. BamHI and EcoRI restriction patterns revealed that total plasmid DNA from each strain had a...
Resource Type:: Masters Thesis
Full Text:: . Robert Becker, Lyle Brown, and Roy Morris for serving on my committee. I wish to thank my parents for

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: analyses. Special thanks to Dr. Michael Penner, Dr. Robert Becker, and Dr. Morrie Craig for being members

Transition metal and rare earth element fluxes at two sites in the eastern tropical Pacific : relationship to ferromanganese nodule genesis

Creator:: Murphy, Kim Marie
Abstract:: Transition metal and rare earth element (REE) data are presented for various sedimentary materials from two Manganese Nodule Program (MANOP) sites in the eastern tropical Pacific. These data constrain the sources of elemental supply to the seafloor and the processes that control ferromanganese nodule genesis. Investigation of elemental partitioning between...
Resource Type:: Masters Thesis
Full Text:: Schmitt, Mitch Lyle, and Robert Becker, for their interest and helpful suggestions. My thanks go to

The influence of enzymes on color deterioration of strawberry juice and concentrate

Creator:: Lee, Dai-lih Doris
Resource Type:: Masters Thesis
Full Text:: Dr. Kim K. Ching and Dr. Robert R. Becker, who served as members on my graduate committe. I am

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: appreciation to the members of my thesis committee, Dr. Edward Kolbe, Dr. Michael Penner, Dr. Robert Becker

Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C

Creator:: Xiong, Youling
Abstract:: A study was completed to determine the extent of the protein changes occurring in ground beef stored at 2°C for 10 days. Sections of semitendinosus muscle were obtained immediately after the slaughter of three beef animals. Each section was divided into two equal portions, one of which was ground and...
Resource Type:: Masters Thesis
Full Text:: graduate commitee, Drs. Robert R. Becker, Daniel P. Selivonchick and Roger G. Petersen. Thanks also

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:: Wiser, Cathy
Abstract:: The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
Resource Type:: Masters Thesis
Full Text:: . Becker and Harley A. Turner. Great appreciation is extended to Robert L. Dickson at the Meat

An Investigation of Age-Related Differences in Value-Driven Attentional Capture

Creator:: Naylor, Jamie
Abstract:: Previous research on age-related differences in attentional capture has indicated that older adults are more susceptible to distraction than younger adults and this has been interpreted as a reduced capacity to inhibit distraction in late life. Recently, however, there have been discrepancies in the literature about in what circumstances older...
Resource Type:: Masters Thesis
Full Text:: towards Dr. Kathryn Becker-Blease, secondary advisor, Dr. Robert Stawski, tertiary advisor, and Steven

ScholarsArchive@OSU

Genetic differences in concentration of immunoglobulins M and G in serum and colostrum of cows and in serum of neonatal calves

Blood calcium and phosphorus perturbations in rainbow trout (Salmo gairdneri) and coho salmon (Oncorhynchus kisutch) : some correlates of physiological stress

Molecular relationships among multiple-sized plasmids of Pseudomonas syringae pv. phaseolicola

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Transition metal and rare earth element fluxes at two sites in the eastern tropical Pacific : relationship to ferromanganese nodule genesis

The influence of enzymes on color deterioration of strawberry juice and concentrate

Quality variability in institutional size canned foods : conduction-heated pea puree

Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

An Investigation of Age-Related Differences in Value-Driven Attentional Capture

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