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b

Creator:: Oleson, Wendy E.
Abstract:: This thesis is the first third of a coming of age novel called i. In this selection the central character, Bea Bouvier, prepares to see her estranged mother on a cruise ship to the Bahamas. She hopes her parents will decide to reunite as a family, though it becomes increasingly...
Resource Type:: Masters Thesis
Full Text:: Master of Fine Arts in Creative Writing presented on May 3, 2006. Title: b Abstract approved: Tracy

Determination of the ascorbic acid intake necessary to maintain an adequate level of the vitamin in the blood plasma

Creator:: Landquist, Virginia Lord
Resource Type:: Masters Thesis
Full Text:: a«#d -of pi&pavttnwftK of Fooaa fluid lutrifctoti 4tKMM^a|N-MiMMM«b«^!Ma(«lM^^ ostointtnii of

The role of ascorbic acid on discoloration of strawberry juice and concentrate

Creator:: Poei, Metty Soek-Kioen
Abstract:: The purpose of this.investigation was to determine how enzymes and oxygen influence the role ascorbic acid has on pigment degradation and browning during storage for strawberry juice and concentrate. The ascorbic and dehydroascorbic acid content of blanched and unblanched, nitrogen-treated and air-exposed samples of strawberry juice and concentrate was measured...
Resource Type:: Masters Thesis
Full Text:: cytochrome C and the oxidized form of cytochrome reacts directly with L-ascorbic acid. Peroxidase, in

Immunosuppression induced by staphylococcal enterotoxin B

Creator:: Donnelly, Raymond Peter
Resource Type:: Masters Thesis
Full Text:: Staphylococcal enterotoxins A, B and C. Stockman, G.D. and D.M. Mumford. 1974. The the in vitro blastogenic

Role of Plc in the germination of Clostridium perfringens food poisoning isolate SM101

Creator:: Bond, Colton B.
Abstract:: Clostridium perfringens is the causative agent of gas gangrene and the 3rd most common cause of type A food borne disease in the United States. Critical to the pathogenicity of C. perfringens is the ability of this bacterium to produce highly resistant, metabolically dormant spores that can resume metabolic function...
Resource Type:: Masters Thesis
Full Text:: that non-lethal homologues, such as B. cereus phospholipase C, are missing. The third domain is

The plural nature of vitamin B in the potato

Creator:: Tarrant, Lydia
Resource Type:: Masters Thesis
Full Text:: ©' & vitfiaiiitt B fiMipplseaaeat* tol^al© s^c&l'-irlasg ^'©, t*® i^sa if^adl&t^d potato ^.-©^©f1' sa period

Biotic acid: a new growth principle

Creator:: Eakin, Robert Edward
Resource Type:: Masters Thesis
Full Text:: of pantothenic acid in an almost pure ±orm. this acid, or its 'ecursor-- ß-aianine C 25)-- is

The relationship between pantothenic acid and vitamin G

Creator:: Holaday, Duncan Asa
Resource Type:: Masters Thesis
Full Text:: -33) 7. Guha, B. C., Biochern. J., 25, 921.5 (1931) 8. Halliday, ri., j. Biol. Chem., 95, 371

Effects of cultural practices on the yield and vitamin C content of broccoli

Creator:: Anderson, Wendy (Wendy Lee), 1951-
Resource Type:: Masters Thesis
Full Text:: ^ O fD 2 O c (D r> - 3 0 ) in 3 Q L A S C O R B IC A

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:: , natural and artificial flavor drink mixes, and Hi-C drinks gave satisfactory results. Dehydroascorbic

ScholarsArchive@OSU

b

Determination of the ascorbic acid intake necessary to maintain an adequate level of the vitamin in the blood plasma

The role of ascorbic acid on discoloration of strawberry juice and concentrate

Immunosuppression induced by staphylococcal enterotoxin B

Role of Plc in the germination of Clostridium perfringens food poisoning isolate SM101

The plural nature of vitamin B in the potato

Biotic acid: a new growth principle

The relationship between pantothenic acid and vitamin G

Effects of cultural practices on the yield and vitamin C content of broccoli

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

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