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Quaternary Bear River Paleohydrogeography Reconstructed From The 87sr/86sr Composition Of Lacustrine Fossils, David P. Bouchard May 1997

Quaternary Bear River Paleohydrogeography Reconstructed From The 87sr/86sr Composition Of Lacustrine Fossils, David P. Bouchard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Diverted from its former course to the Pacific Ocean by basalt flows in Gem Valley, Idaho, the Bear River presently flows south into the Bonneville Basin. Constraining the timing of the river's diversion is pivotal to understanding the hydrologic budgets, and thus the climatological implications of the Bonneville Basin lakes. This study employs strontium (Sr) isotopes in mollusc fossils as a tracer of the Bear River water that entered Lake Thatcher, a small, closed-basin lake into which the redirected river flowed en route to the Bonneville Basin. The Sr ratios, combined with the temporal control afforded by amino acid geochronology …


Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev May 1997

Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferential surface, as indicated by the presence of a red ring …