Index Catalog // ScholarsArchive@OSU

Preparation and identification of 3-and-6-bromophthalonic acids

Creator:: Cook, Mina Gertrude
Resource Type:: Masters Thesis
Full Text:: Acid PREPARATION AND IDENTIFICATION OF 3and-6-BRONOPHTHALONIC ACIDS by NINA GERTRUDE COOK A

The effects of pH on the torsional flexibility of DNA bound to a nucleosome core particle

Creator:: Winzeler, Elizabeth A.
Abstract:: The effects of pH on the torsional flexibility of DNA bound to a nucleosome core particle were investigated by studying the time-resolved fluorescence anisotropy decays of ethidium bromide intercalated into the DNA of the core particle. As the torsional flexibility of DNA is affected by the presence of an intercalating...
Resource Type:: Masters Thesis

Fatty acids in the eggs and sac fry of steelhead trout (Salmo Gairdneri) : a developmental study

Creator:: Hayes, Lyle Wayne
Abstract:: Developing steelhead trout eggs and sac fry were examined for wet, dry and lipid weights and for fatty acid composition over the period from fertilization until the disappearance of the yolk sac, 69 days after fertilization. The yolk sac and embryo or fry were separated shortly before hatching, and the...
Resource Type:: Dissertation
Full Text:: wet, dry and lipid weights and for fatty acid composition over the period from fertilization until

Fatty acid profiling of soil microbial communities : a comparison of extraction methods and temporal dynamics in plant residue amended soils

Creator:: Fernandes, Marcelo Ferreira
Abstract:: A method based on fatty acid (FA) analysis is used to profile microbial community structure (MCS). Various extraction protocols are available, which alter the types of FAs extracted from soils. The more time consuming but widely used protocol extracts only FAs from phospholipids (PLFA). This technique is desirable because PLFAs...
Resource Type:: Dissertation
Full Text:: Fatty Acid Profiling of Soil Microbial Communities: A

Power function determination for sourness and time-intensity measurements of sourness and astringency for selected acids

Creator:: Straub, Angela Marie
Abstract:: Acids contribute important flavor characteristics to many foods and beverages. They occur naturally in these products, arise from fermentation processes, or can be added. Most acids taste sour. However, little is known about their time-intensity characteristics of sourness. This project was set forth to see if selected acids could be...
Resource Type:: Masters Thesis

The fatty acid composition of certain bovine tissues

Creator:: Thompson, Robert Charles, 1927-
Abstract:: In this study subcutaneous, inter- and intramuscular fats from 42 Hereford steers were analyzed for their fatty acid composition using gas-liquid chromatography. The same tissues were analyzed from one pair each of identical twins of Angus and Shorthorn breeding. Muscle and liver lipids from these latter four animals were fractionated...
Resource Type:: Dissertation
Full Text:: The Fatty Acid Composition of Certain Bovine Tissues AN

Hop bittering compounds and their impact on peak bitterness on lager beer

Creator:: Fritsch, Annette N.
Abstract:: Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
Resource Type:: Masters Thesis
Full Text:: ........................................................................................................ 69 LIST OF FIGURES Figure Page 1: Alpha- and beta-acid structure

Analysis of secondary structures in nucleic acid binding proteins and nuclear magnetic resonance investigation of helix propagation and residual motions in proteins

Creator:: Hicks, Joshua M.
Abstract:: This thesis involves analyses of 3₂-helices, a-helices and of the change in residual entropy of a protein upon chemical modification. Part of the long-term goal of understanding the formation, function and stability of proteins requires that all conformations be accurately assigned and structurally understood. By a statistical analysis of 258...
Resource Type:: Dissertation
Full Text:: : Analysis of Secondary Structures in Nucleic Acid Binding Proteins and Nuclear Magnetic Resonance

Evaluating the fatty acid signature technique for studies of diet composition inpiscivorous waterbirds

Creator:: Myers, Anne Mary
Abstract:: This research was designed to evaluate the Fatty Acid Signature (FAS) technique as a non-lethal alternative to more traditional, and sometimes destructive, methods of studying the diet composition of piscivorous birds. Specifically we tested the technique with Caspian terns (Hydroprogne caspia) which currently nest in large numbers in the Columbia...
Resource Type:: Masters Thesis
Full Text:: Science presented on March 5, 2007. Title: Evaluating the Fatty Acid Signature Technique for Studies of

Human bitterness detection thresholds of hop acids in beer and honey

Creator:: Kolpin, Kathryn M.
Abstract:: Alpha acids are found in the lupulin glands of hops cones. These acids have no bitterness of their own, but can be isomerized and subsequently hydrogenated to form bitter iso-α-acids and tetrahydroiso-α-acids respectively. Current literature values for the detection thresholds of iso-α-acid and tetrahydroiso-α-acid in lager beer have been reported...
Resource Type:: Masters Thesis
Full Text:: detection thresholds of iso-α-acid and tetrahydroiso-α-acid in lager beer have been reported using

ScholarsArchive@OSU

Preparation and identification of 3-and-6-bromophthalonic acids

The effects of pH on the torsional flexibility of DNA bound to a nucleosome core particle

Fatty acids in the eggs and sac fry of steelhead trout (Salmo Gairdneri) : a developmental study

Fatty acid profiling of soil microbial communities : a comparison of extraction methods and temporal dynamics in plant residue amended soils

Power function determination for sourness and time-intensity measurements of sourness and astringency for selected acids

The fatty acid composition of certain bovine tissues

Hop bittering compounds and their impact on peak bitterness on lager beer

Analysis of secondary structures in nucleic acid binding proteins and nuclear magnetic resonance investigation of helix propagation and residual motions in proteins

Evaluating the fatty acid signature technique for studies of diet composition inpiscivorous waterbirds

Human bitterness detection thresholds of hop acids in beer and honey

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