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...
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...
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...
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 purpose of this investigation was to modify the procedure
of Bills, Khatri and Day for use in the development of a suitable
method for determining the quantitative distribution of the free fatty
acids (FFA) in normal, heated, and rancid milk and milk fractions
The method consists of extracting the...
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...