Index Catalog // ScholarsArchive@OSU

Creator:: Davis, Kimberly J.
Abstract:: Many studies suggest that weedy plant species are most successful when soil nitrogen in abundant. Consequently, I used soil nitrogen manipulations to determine if altering nitrogen would affect the establishment of both weedy and native plant species in a western Oregon wetland prairie. In two studies, we added carbon amendments...
Resource Type:: Dissertation
Full Text:: DISSERTATION OF Kimberly J. Davis for the degree of Doctor of Philosophy in Botany & Plant Pathology presented

Creator:: Hageman, Kimberly J.
Abstract:: Trichloroethene (TCE) is the most frequently detected organic contaminant in groundwater, is classified as a probable human carcinogen, and exhibits toxicological effects on the human endocrine, immune, developmental, and reproductive systems. While significant research efforts have been devoted to the development of strategies for remediating TCE-contaminated groundwater, their advancement is...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Kimberly J. Hageman for the

Creator:: Thompson, Douglas A., Moore, Eric R., Davie-Martin, Cleo L., Giovannani, Stephen J., and Halsey, Kimberly, H.
Abstract:: Photosynthetic diatoms and marine bacteria contribute about one third of the net primary production in marine environments. Understanding the interactions between these two organisms is potentially important to the over all flow of carbon in the marine ecosystem.
Resource Type:: Poster
Full Text:: : Doug Thompson Authors: Eric R. Moore, Cleo L. Davie-Martin, Stephen J. Giovannani, Kimberly, H

Creator:: Kelsey, Kimberly J., Atwell, Lauren L., Clarke, John D., Hsu, Anna, Bella, Deborah, Stevens, Jan F., Dashwood, Roderick H., Williams, David E., and Ho, Emily
Abstract:: Consuming cruciferous vegetables such as broccoli sprouts, kale, Brussels sprouts, and bok choy is associated with several health benefits, such as a decreased risk of certain cancers. Cruciferous vegetables contain the glucosinolate, glucoraphanin (GFN). Cutting, chopping or chewing these vegetables releases the enzyme myrosinase, which transforms GFN into sulforaphane (SFN)....
Resource Type:: Poster

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