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Filtering by: Creator Wagner, Lindsay A. Remove constraint Creator: Wagner, Lindsay A. Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.)

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  • Enzyme Supplementation of Layer Hen Diets Containing Whole Flaxseed to Increase n-3 Fatty Acids in Chicken Eggs

    Creator:
    Westbrook, Lindsay A.
    Abstract:
    Flaxseed is a rich source of alpha-linolenic acid (ALA). Feeding laying hens flax seed can increase n-3 fatty acids content (FA) in eggs, thus increasing human intake of n-3 FA. However, non-starch polysaccharides (NSP), which decreases digestibility of dietary lipids and proteins. Addition of carbohydrase enzymes to flax-based layer diets...
    Resource Type:
    Masters Thesis
    Full Text:
    Thesis-final draft AN ABSTRACT OF THE THESIS OF Lindsay A

  • Seedling response to vegetation management in northeastern Oregon

    Creator:
    Lindsay, Amanda A.
    Abstract:
    Northeastern Oregon geology and climate provides moderately productive conditions for forest management and timber production. Although site preparation and planting are commonly used silvicultural practices, little research exists on the efficacy of specific forest herbicides and responses of seedling survival and growth in this region. This research seeks to improve...
    Resource Type:
    Masters Thesis
    Full Text:
    THESIS OF Amanda A. Lindsay for the degree of Master of Science in Forest Science presented on

  • Developing a system of mutagenesis in Francisella tularensis LVS

    Creator:
    Flax, Lindsay A.
    Abstract:
    Francisella tularensis is a gram-negative facultative intracellular coccobacillus that primarily infects macrophages. The causative agent of tularemia, this bacterium is considered among the most infectious organisms known, requiring fewer than ten organisms to cause disease. Although ubiquitous in nature, transmission to humans is rare but can occur via insect bites,...
    Resource Type:
    Masters Thesis
    Full Text:
    OF Lindsay A. Flax for the degree of Master of Science in Microbiology presented on September

  • Volatile compounds from thermally oxidized methyl oleate

    Creator:
    Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
    Abstract:
    Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantita­tively followed by gas liquid chromatog­raphy (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
    Resource Type:
    Capstone Project
    Full Text:
    Lindsay (6) found a 31.2% loss in total FFA and a 34.5% loss of the oleic acid with consistently large

  • Influence of free fatty acids on sweet cream butter flavor

    Creator:
    McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
    Abstract:
    A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length in­creased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
    Resource Type:
    Capstone Project
    Full Text:
    M. R. MCDANIEL,“ L. A. SATHER and R. C. LINDSAY Department