Life Sciences Commons^™

Assessment Of Endogenous Biomass Decay As A Source Of Precursors For Microbially-Mediated Toluene And P-Cresol Production, Samuel J. Reynolds

LSU Master's Theses

The research reported in this thesis was conducted to investigate whether protein hydrolysis associated with endogenous decay of biomass produced following the addition of a readily fermentable substrate is a potential source of precursors that can ultimately be transformed to toluene and p-cresol in environments undergoing enhanced bioremediation.

A packed column intended to represent a laboratory-scale section of an aquifer was seeded with groundwater and then supplied with molasses-amended groundwater for a two-day interval. The injected molasses concentration and surface loading rate were selected to be representative of conditions in the vicinity of injection wells at a Superfund Site …

Amino Acid-Supplemented Diets And Amino Acid Requirements In Corn And Soybean Meal Diets For Broilers And Pigs, April Marie Waguespack

LSU Doctoral Dissertations

The objectives of this research were to: 1) evaluate the role of Gly in low CP, AA supplemented diets for broilers, 2) determine subsequent effects of supplementing Gly in broiler diets, and 3) determine the Val and Ile requirement in an AA supplemented, C-SBM diet for 20- to 45-kg pigs. Three experiments were conducted to evaluate supplementation of Gly, creatine, GAA, and fishmeal in C-SBM diets on growth performance of broiler chicks and to determine if Gly, creatine, or GAA could be added to a C-SBM diet in place of fishmeal to produce similar growth performance. The results from these …

Effects Of Amino Acids On The Properties Of White-Fleshed And Orange-Fleshed Beauregard Sweet Potato Starch, Stephanie Helen Lockwood

LSU Master's Theses

This study assessed the effects of amino acid additives, aspartic acid, leucine, lysine, and methionine, on the pasting and thermal characteristics of white-fleshed and orange-fleshed Beauregard sweet potato starches. Also, the white-fleshed and the orange-fleshed sweet potato starches were compared for any differences in their resistant starch and crystalline properties. This study was performed using Differential Scanning Calorimetery (DSC), Rapid Visco Analysis (RVA), X-ray Diffraction (XRD), and Resistant Starch Determination. The orange-fleshed starch granules began to gelatinize at a lower temperature (56.8°C) than the white-fleshed starch (70.1°C), but the two starches needed the same amount of energy to gelatinize. Lysine …