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...
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...
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...
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LIST OF FIGURES
Figure Page
1: Alpha- and beta-acid structure
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...
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...
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...
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...
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...
