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Full-Text Articles in Chemistry
Iso-Α-Acids Degradation In Beer, Emily Whittle
Iso-Α-Acids Degradation In Beer, Emily Whittle
Student Scholar Showcase
Iso-a-acids are one of the key components that provide bitterness to beer. Understanding the stability of beer flavor over extended period is useful to the rapidly expanding craft beer industry and to the consumer. The lupulin glands of hops (Humulus Lupulus, L.) contain three a-acids: humulone, adhumulone, and cohumulone. The a-acids are converted to six iso-a-acids upon boiling, this is the main reason for boiling wort during the brewing process. The six iso-a-acids are cis-isohumulone, trans-isohumulone, cis-isoadhumulone, trans-isoadhumulone, cis-isocohumulone, and trans-isocohumulone. We propose that the concentration of iso-a-acids in beer will decline over time …
Characterization Of The Mannose-6-Phosphate/Insulin-Like Growth Factor Ii Receptor Using 1-3mh, Zechariah Craig
Characterization Of The Mannose-6-Phosphate/Insulin-Like Growth Factor Ii Receptor Using 1-3mh, Zechariah Craig
UNO Student Research and Creative Activity Fair
The mannose-6-phosphate/insulin-like growth factor 2 receptor (M6P/IGF2R), a recombinant triplet protein receptor for studies involving receptor dimerization, plays a pivotal role in mediating cellular growth. This receptor is comprised of fifteen similar units that fold into five triplet subunits. The goal of this experiment is to investigate how to make the 1-3MH protein more stable at the DNA level and generate a larger yield from DNA extractions for more effective transfections. This was accomplished by minorly changing the protocols for the DNA purification. Instead of using a standard column DNA purification kit, a crude DNA purification was done instead. This …