Life Sciences Commons^™

Effects Of Soluble Calcium-To-Protein Ratio On Age Gelation Of Ultra, Je Hong Ryue

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Reverse osmosis (RO) and ultrafiltration (UF) retentates were ultra-high temperature (UHT) processed and compared for storage life at room temperature. Viscosity studies indicated that UHT-treated, RO retentate delayed age gelation longer than UF retentate at the same total solids level (26% TS). When compared at 6.4% protein level (2x RO vs 2.7x UF where x=ratio of the feed volume to concentrate volume), the storage life for both RO and UF retentates was about 6 to 8 months.

Sodium hexametaphosphate (SHMP) and disodium phosphate (DSP) at 1, 3, 5, 10, and 20 mM concentrations were incorporated prior to UHT processing …

Pantothenate-P-Nitroanilide As A Substrate For Pantetheinase Assay, Robert T. Davidson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pantothenate-p-nitroanilide has been synthesized for use as a substrate in a continuous spectrophotometric assay of pantetheinase activity monitoring absorbance at 410 nm. Pantothenate-p-nitroanilide is a crystalline compound with a molecular weight of 338.0 and a melting point of 146-149°C. Use of this substrate in the described assay is suitable for enzyme activity determination in high protein content media such as blood serum. Serum pantetheinase activity was determined for rats of varying pantothenate nutriture. Rats with mildly (but significantly, p < 0.05) lower serum pantothenate levels had significantly higher serum pantetheinase activities than the control group (6.24 nmol/min/ml ± 0.72 and 16. 16 nmol/min/ml ± 4. 14, respectively, p=0.0005).

Uptake, Absorption, And Adsorption Kinetics Of Ferrous And Ferric Iron In Iron-Replete And Iron-Deficient Rats, Madhavi Ummadi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Various concentrations of ferrous and ferric iron solutions were held at room temperature for 60 min before they were assayed for ferrous iron, which may be unstable due to oxidation. The ferrous and ferric solutions (in pH 2 HCl) were maintained as such for 60 min without the use of chelators. There was no significant oxidation of ferrous iron. Also, four different levels of each ferrous and ferric iron were injected into proximal duodenal loops of rat intestine and uptake was determined at four different time intervals. Two iron-replete rats were assigned to each of the treatments. The in situ …

In Vivo Biopotency Evaluation Of Chromium-Containing Complexes, Jay Rulon Keller

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Seven chromium-containing complexes were tested for effects on blood glucose regulation, serum cholesterol levels, serum triglyceride levels, and body composition. The compounds included Cr picolinate, Cr chelidonate, chromate, Cr chelidamate, Cr arginate, nichrome, and Cr chloride.

The study was divided into two major sections, a rat study and a chicken study. In the rat study all seven chromium-containing complexes were tested. They were administered to the rats in four different testing periods at 1 ppm, 5 ppm, and 25 ppm of chromium. Methods of administration varied for each testing period. After the chromium compounds were administered, a glucose tolerance test …

Consumption Of Iron-Fortified Cheese And Lipid Peroxidation In Females, Gene Joseph Giunti

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Dairy products are important sources of calcium and other nutrients but are a poor source of dietary iron. Cheese comprises a substantial portion of dairy food consumption and has been determined an appropriate medium for iron-fortification. However, iron may promote the potentially harmful process in food and biological systems known as lipid peroxidation. Therefore, the safety of consuming iron-fortified cheese was examined.

Commercial-scale batches of Cheddar cheese were iron-fortified to a level of two milligrams of iron per ounce with either ferric chloride, ferric-casein complex, or ferric-whey protein complex. Fifty-four premenopausal females were divided into three treatment groups and supplemented …

Nutritional Screening Of Utah Rural And Urban Elderly, Rachel Taylor Rood

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The population of Americans over age 65 is expected to increase from a reported 12 percent in 1988 to 22 percent by the year 2030. Nutrition screening and intervention can help combat the rising need for health care and other services among the elderly by preventing or delaying disability and dependency.

This study was designed to determine the degree of nutritional risk present within the elderly population in rural and urban areas in the state of Utah by conducting an initial nutrition screening using the Determine Your Nutritional Health checklist developed by the Nutrition Screening Initiative. Congregate meal sites were …

The Contribution Of Meats To Energy And Essential Nutrient Intakes Of Women In The United States, C. Dian Martin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study used the 1987-88 USDA Nationwide Food Consumption Survey to investigate the contribution meat products make to intakes of nutrients at risk of inadequate or excessive consumption by women. The study is unique in that meat nutrients were extracted from mixed dishes, providing a more accurate picture of consumption. Cluster analysis was used to classify nonpregnant, nonlactating women 19 years and older based on their consumption patterns of total meat and individual meats (beef, poultry, processed meats, pork and seafoods) as percent of caloric intake.

Total fat and SFA intakes exceeded National Research Council (NRC) goals regardless of meat …