This thesis presents the results of sampling experiments
investigating the properties of estimates of the
mean life of a radioactive source in the presence of a
constant unknown background.
An iterative estimation procedure is used where the
estimates are maximum liklihood estimates with asymptotic
variances. The estimation procedure was programmed...
In a search for new therapeutic agents, a series of Mannich bases
derived from the following 2-phenylindolizines were prepared: 2-phenylindolizine, 1, 2-diphenylindolizine, 3-methyl-2-phenylindolizine,
3-ethyl-2-phenylindolizine, and 1-(2-hydroxyethyl)-2-phenylindolizine.
The investigation was based on the speculation that indolizine
analogs of physiologically active indoles might be useful medicinally.
A certain group of indoles, all...
Research was initiated to find a secondary bleach to remove brown discoloration on sulfur dioxide brined sweet cherries. In addition, studies were carried out to determine the effects on texture of not only the secondary bleaches, but also the primary bleach (sulfur dioxide). Three bleaches were found to remove the...
The structure of the Royal Anne cherry cuticle (Prunus avium
L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the
light of its possible significant to cuticular penetration.
The morphology of the cuticle was determined by standard
histological and...
Preservation of food by freezing is a common method
of processing. Of relatively recent origin is the freeze-drying
method. This method has several advantages over
other methods of preservation, but is not free of problems,
one of which is the maintenance of appearance and
texture.
In the present study, the...
The elucidation of the structure of the red pigments of the black
raspberries. Monger variety, was achieved. The components of the
pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3,
5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido-
5-glucoside. The elucidation was carried out after isolation,
purification, concentration and chromatographic separation of...
A quality problem that frequently occurs with frozen green beans
is the sloughing of the skin (epidermal tissues) of the cooked, ready-to-
serve bean pods. It was found that by giving the beans a pre-blanch
(relatively mild heat treatment) prior to the blanch treatment normally
used for frozen green beans,...