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Fire control training in the U.S. Forest Service

Creator:: Day, Ralph C.
Resource Type:: Undergraduate Thesis
Full Text:: Contr1 Training in the U. S. Forest Servioe by Ralph C. Day /4., Thesis -- June, 19)41) ( J 7 18

Response of scorbutic guinea pigs to ascorbic acid and adrenocorticotropic hormone (ACTH)

Creator:: Riker, Joseph Thaddeus III
Abstract:: Thirty-six female guinea pigs were placed on a scorbutogenic diet for 14 days and then divided into groups of four. Three groups received adrenocorticotropic hormone (ACTH) with each group given 10, 20, or 40 units. Three groups each received 50 mg of ascorbic acid and three groups received 50 mg...
Resource Type:: Masters Thesis
Full Text:: ,T IT-.]O T B.CP] C HO,B.MONE (AC TH ) Thirty-six fernaLe guinea pi54s were placed on a

Unfinished work : reading Ralph Ellison's Juneteenth

Creator:: Ridinger, Angela F.
Abstract:: Ralph Ellison died without ever completing his second novel. After his death, the executor of his literary estate, John F. Callahan, edited Ellison's work into a novel published under the title Juneteenth. This thesis examines the problems posed by Ellison's posthumously released text, especially the issues of authorial intent and...
Resource Type:: Masters Thesis
Full Text:: Unfinished work : reading Ralph Ellison's Juneteenth AN

Bark chemicals from Shasta red fir as stiffening agents for corrugating medium

Creator:: Oregon Forest Research Center
Abstract:: In these tests, phenolic constituents from bark of Shasta red fir were found ineffective as stiffening agents for corrugating medium. Other means of application, however, may be effective. Gum from inner bark of Shasta red fir was not so effective as a beater additive as was locust bean gum, but...
Resource Type:: Technical Report
Full Text:: CORRUGATING MEDIUM Report No. C-5 June 1961 Forest Products Research OREGON FOREST RESEARCH CENTER

Chemical utilization of western woods : white fir

Creator:: Oregon Forest Research Center
Resource Type:: Technical Report
Full Text:: 15.5 16-40 B S 1.25 60.6 26.8 40.9 41-85 C S 1.75 64.6 28.5 43.6 86-125 D H 2.38 57.0 25.1 72.5 126

Chemicals from Douglas-fir bark

Creator:: Kurth, E. F. (Ervin Frank) and Oregon Forest Products Laboratory
Resource Type:: Technical Report
Full Text:: U hemicals crom Douglas-fir Bark by E. F. Kurlh Report No. C

Flavor chemistry of irradiated milk fat

Creator:: Khatri, Lakho Lilaram
Abstract:: Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
Resource Type:: Dissertation
Full Text:: ' -7' isoC^, Cn, Oc, CQ, L.^, C-.1 , C, A' 9 5' 3' 9 11 2* 1 Data of Day

Studies of the major free fatty acids in milk

Creator:: Kintner, Judith Ann
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: ) The purpose of this investigation was to modify the procedure of Bills, Khatri and Day for use in

The autoxidative degradation of some secondary products of autoxidizing lipids

Creator:: Lillard, Dorris Alton
Abstract:: Food lipid systems are very complex and so is oxidative degradation that render them unpalatable for human consumption. The significance of lipid degradation and the key reactions involved have been thoroughly studied and are well understood today. This is not true, however, of the secondary products of the autoxidation reactions....
Resource Type:: Dissertation
Full Text:: Dr. E. A. Day, Associate Professor of Food Science and Technology, for his helpful sugges

Isolation and determination of the free fatty acids of milk fats

Creator:: Khatri, Lakho Lilaram
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: author wishes to express his deep sense of gratitude to Dr. Edgar Allan Day for his guidance

ScholarsArchive@OSU

Fire control training in the U.S. Forest Service

Response of scorbutic guinea pigs to ascorbic acid and adrenocorticotropic hormone (ACTH)

Unfinished work : reading Ralph Ellison's Juneteenth

Bark chemicals from Shasta red fir as stiffening agents for corrugating medium

Chemical utilization of western woods : white fir

Chemicals from Douglas-fir bark

Flavor chemistry of irradiated milk fat

Studies of the major free fatty acids in milk

The autoxidative degradation of some secondary products of autoxidizing lipids

Isolation and determination of the free fatty acids of milk fats

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