The investigation
of impurity effects on the properties of alkali
halide crystals has often been difficult because of the variation of procedures used in various experiments.
The purpose of this work is to
develop a self consistent method of measuring the IV dipole polarization properties of single crystals while eliminating...
The purpose of this study was to describe the level to which a target work culture based on core organizational values was shared in one lumber manufacturing plant. The organization under study perceived that their culture was a source of competitive advantage and was key to their success in safety,...
Numerous investigations have been made on the contribution of
butter cultures to the flavor of cultured cream butter, but production
of uniform cultured cream butter has not been possible in industry.
Therefore, it was desirable to investigate in detail the qualitative
and quantitative chemistry of the flavor of high quality...
The free fatty acids of milk fat are believed to be involved in
imparting flavor properties to milk and other dairy products. In the
past the free fatty acids have largely been related to quality deterioration
and hence the methods for measurement have been devised to
determine the changes in...
Recent studies have shown that when milk fat is heated, a
homologous series containing the n-alkyl members of methyl ketones
with odd numbers of carbon in their chains are produced (48; 44; 38;
and 3). The same series of compounds also is found in evaporated
and dried whole milk and...
The unique flavor of high quality Swiss cheese is difficult to
reproduce in commercial market cheese. Swiss cheese flavor has
never been duplicated or thoroughly understood. New techniques and
advances in flavor research have enabled better definition and understanding
of food flavors. Therefore, it was desirable to make a detailed...
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...
Steady flow fields and flow-induced wall stresses have been evaluated by experimental measurements and computational fluid dynamics (CFD) analysis in a series of patient-specific abdominal aortic aneurysm (AAA) models, over a range of Reynolds numbers (Re) from 125 to 3000 (500 to 3000 for CFD). Experimental methods used particle image...