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Filtering by: Creator Krueger, William C. (William Clement), 1942- Remove constraint Creator: Krueger, William C. (William Clement), 1942- Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.) Language English [eng] Remove constraint Language: English [eng]

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Semisolid fermentation of alkaline-treated ryegrass straw for animal feed

Creator:

Yu, Pak-Lam

Resource Type:

Masters Thesis

Full Text:

thesis is presented K...4494 Typed by Opal Grossnicklaus for Pak-Lam Yu A C K N O W L E D G E M
Alternating current and voltage profiles on compensated high-voltage underground power cables

Creator:

Hirakami, Michael

Abstract:

The utilization of extra-high-voltage underground power cables over distances greater than 100 miles presents serious problems relative to the voltage and current limits of such cables. These problems are directly associated with the fixed amount of capacitance inherent in long cable lines. As a result, large charging currents are characteristic...

Resource Type:

Masters Thesis

Full Text:

. C. Alexander for the use of several computer programs for plotting the data presented in this
Biological control of purple loosestrife Lythrum salicaria by two chrysomelid beetles Galerucella pusilla and G. calmariensis

Creator:

Schooler, Shon

Abstract:

In the first part of this study we monitored the development of biological control of purple loosestrife Lythrum salicaria over a six-year period at Morgan Lake in western Oregon. In 1992, two beetles, Galerucella pusilla and G. calmariensis (Coleoptera: Chrysomelidae), were released to control the wetland weed at this test...

Resource Type:

Masters Thesis

Full Text:

Figure Page 2.1 Design for: (a) intensive, (b) biomass, and (c) extensive sampling 21 2.2 Median
A method for the determination of the free fatty acids of Cheddar cheese

Creator:

Bills, Donald D.

Abstract:

The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...

Resource Type:

Masters Thesis

Full Text:

(C,-CJQ) were produced during the ripening process and were characteristic of Cheddar cheese
The counseling services in the secondary schools of Oregon

Creator:

Zacur, Charles Paul

Resource Type:

Masters Thesis

Full Text:

may be noted in schools with g the Phases C each school indicated as 100.ess 12 11 10 14 11 101
The determination of ignition temperatures of organic materials

Creator:

Adams, Edward Erick

Resource Type:

Masters Thesis

Full Text:

. Oven Assembly. , . .. , , , . , , . , , . * T 2. A, C. Wiring Diagrain. . . . . . . . s 8 3

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Academic Affiliation

Education1
Electrical and Electronics Engineering1
Entomology1
Food Science and Technology1
Mechanical Engineering1
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Advisor

Anderson, Arthur W.1
Day, E. A.1
Engle, J. F.1
Graf, Samuel Herman, 1887 1
Mcevoy, Peter B.1
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Current results range from 1948 to 1998

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Committee Member

Anderson, Sonia1
DeLander, Gary1
Jepson, Paul1
Mundt, Chris1
Murtaugh, Paul1
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Creator

Adams, Edward Erick1
Bills, Donald D.1
Hirakami, Michael1
Schooler, Shon1
Yu, Pak Lam1
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Date

Date range begin – Date range end

Current results range from 1947 to 1998

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1990-19991
1970-19791
1960-19692
1940-19492

Degree Field

Education1
Electrical and Electronics Engineering1
Entomology1
Food Science1
Mechanical Engineering1
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Degree Level

Master's6

Degree Name

Master of Science (M.S.)[remove]6

Language

English [eng][remove]6

Non-Academic Affiliation

Oregon State University. Graduate School6

Peer Reviewed

No6

Resource Type

Masters Thesis6

Rights Statement

Copyright Not Evaluated6

Subject

Cheese1
Combustion1
Education -- Oregon1
Educational counseling1
Electric cables1
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