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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

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

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

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

Creator:: Zhong, Lingxiu
Resource Type:: Dissertation
Full Text:: environment : a circular dichroism study of equivocal amino acid sequences in proteins and of left-handed DNA

Creator:: Rubico, Sonia Mendoza
Abstract:: The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
Resource Type:: Dissertation
Full Text:: Jamir for editing my manuscript. I thank the acid panelists, Debbie B., Viv B., Burt S., Tracy M

Creator:: Moghaddam, Mehran Fallah
Resource Type:: Dissertation
Full Text:: -lipoxygenation of arachidonic acid. This was a significant finding because 12-lipoxygenase activity was not

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