This research has focussed upon both the in vitro and in vivo characterization
of the recycling pathway leading from 5'-deoxy-5'-methylthioadenosine
to methionine in fruit. In addition to contributing towards polyamine
biosynthesis and other important cellular functions, in plant tissues
these events also serve to generate the hormone ethylene. A broad...
The population of dusky Canada geese (Branta canadensis occidentalis; hereafter, dusky geese) nesting on the western Copper River Delta (CRD) in south- central Alaska has been in decline since the late 1970s. In an effort to alleviate mammalian predation, increase nest success, and avoid a listing under the U.S. Endangered...
The atomic age was enacted by many scientists as a way to realize health and human rights. Human rights were conceived in this context as rights to economic development, science education, and nuclear medicine. The United States Atomic Energy Commission (AEC) acted hand in hand with UN agencies and educators...
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...
Microorganisms can be a valuable tool in assessing the toxicity of heavy metals. The soil respiration rate is a commonly explored endpoint. I utilized a fully automated respirometer incorporating an infrared gas analyzer (IRGA) and developed a method for measuring the effect of Zn on soil microbial populations. Zinc, in...
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...
The free fatty acids of Cheddar cheese are important components
in the over-all flavor and aroma of the cheese. Although the
more volatile fatty acids probably contribute most, there is reason
to believe that the higher fatty acids may contribute, to some extent,
in imparting typical flavor characteristics. Before the...