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The Soviet Union And The Gatt: An Impossible Combination?, Gregory L. Waddoups

Undergraduate Honors Capstone Projects

In considering the relationship between the General Agreement on Trade and Tariffs and any given state, one must examine not only the economic reasons for acceptance and participation, but also the political. This is especially true when dealing with the Soviet Union. In researching this topic, I have found that economics and politics are deeply interwoven into the fabric of international dealings with the Soviets on any level and at any given time.

Soviet participation in the GATT goes back to the very beginnings of the Bretton Woods institutions and of the International Trade Organization. While this participation runs contrary …

A Simulation Of The Economic Effects Of Alternative Soil Types And Nitrogen Sources On Nitrate Leaching On Irrigated Agriculture In Utah, Gilbert D. Miller

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The economic impact of reducing the amount of nitrate leached out of the root zone under irrigation in the arid West was examined. A general introduction into the nature of the problem and a review of the literature was provided in chapter I. In chapter ll the economic incentives of irrigation management were evaluated under the assumptions of both profit-maximizing and utility-maximizing (in reducing cost and effort expended in irrigation) decision-making criteria. The results indicate that there is a coincidence of interests of the farmer and the environment. Both behaviors result in less nitrate leaching than less profitable or less …

Electron Microscopic Studies On The Ultrastructure Of Curdlan And Other Polysaccharides In Gels Used In Foods, Tokuya Harada, Yoshimi Kanzawa, Kazuko Kanenaga, Atuo Koreeda, Akira Harada

Food Structure

Curdlan gels form either by neutralization of alkaline solutions or by heating aqueous suspensions. The former gels consist of long rnicrofibrils, 20 to 25 nm wide, made up of subunits, 2-3 nm wide. The microfibrils disintegrate on sonication into fibril units which on heating loosen and release thinner elementary fibrils, 1-3 mm wide.

Heated gels are composed of electron-dense structures in pseudocrystalline form. Preparations having their average degree of polymerization (DPn) 200, are unable to form gels.

Agar, K- and t-carrageenans, and konjac glucomannan gels formed by cooling of heated sols have structures similar to gels produced by neutralization of …