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Adaptive Changes Of Some Enzyme Activities In Rats And Humans To Dietary Protein, Jung Ja Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A study of the adaptive changes of some enzyme activities to the dietary protein intake was made in the liver, kidney, and pancreas of rats and serum of humans.

The rats fed the 40 per cent casein diet had a higher rate of weight gain and the weights of the liver and kidney were higher than in the rats fed the 10 per cent casein diet.

Three enzymes involved in the elimination of excess nitrogen from the body were found to show a similar response to increased dietary protein intake. These enzymes were: D-amino acid oxidase in the kidneys, arginase …

Effects Of Ripening Processes On Chemistry Of Tomato Volatiles, Bharat Manu Shah

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Investigations were carried out to isolate, identify, and to characterize, major volatile components of tomato fruit. Simultaneously, the confirmation was extended to the reported tomato volatiles. The volatile extracts from field- and artificially-ripe fruits were compared qualitatively as well as quantitatively. The changes which occurred in the volatile components of the fruit at the onset of senescence also were delineated.

A typical chromatogram from field-ripe tomatoes contained 60 peaks. The functional group properties of individual peaks were derived by chemical analysis. The short-chain (C₃-C₆) alcohols represented 10 per cent, aldehydes and ketones 32 per cent, and …

Food And Nutritional Needs Of The World Population By 2000 A. D., Sitaram Shankar Kharbas

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Investigations were carried out to project the food needs of the world population by 2000 A. D., and to explore the possibilities of meeting these requirements.

About 70 percent of the world population presently living in developing countries do not get adequate diets, and suffer from many diseases of under-nutrition and malnutrition. They are unable to increase food production themselves. People in the developed nations have enough food and their food production is increasing at a rate faster than the rate of growth of population.

Cultivable land is the main source of food for man. The seas can also be …

Isolation, Identification, And Comparison Of The Volatiles Of Peach (Prunus Persica L., Cultivar, Gleason Early Elberta) Fruit As Related To Harvest Maturity And Artificial Ripening, Joseph Yungsheng Do

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Volatiles of peach (Prunus persica L., cultivar, Gleason Early Elberta) fruit were studied by gas-liquid chromatography, thin-layer chromatography, and infrared spectrometry. Hard mature, firm mature, soft mature, tree ripe, and artificially ripened hard mature fruit obtained from four seasons, 1964 to 1967, were used. A total of 86 peaks were observed in the chromatogram of the tree ripe peach volatiles. Major components of the volatiles identified were mainly esters, gamma and delta lactones, aldehydes, alcohols, and terpenes. In general, concentration of the volatile components were found to increase with the maturity of the fruit. However, that of the artificially …

Extraction Of Rennet From Fresh Frozen Vells, Neil Harvey Clarke

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A method was developed for the extraction of rennet from fresh frozen vells. Frozen vells were partially thawed and minced in a Hobart "Wonder worker." The tissue was treated with 2.0 per cent potassium alum and allowed to stand for 20 hours before sufficient 0.45 M disodium phosphate was added to bring the pH of the mixture to 5.7. Dry sodium chloride was added until the salt concentration in the moisture of the mixture was 10 per cent. The tissue was then mixed with 3/4-inch pumice gravel in a volume ratio of 1 to 2 and packed into extractor columns. …

Influence Of Pre-Fermentation Inoculations With Leuconostoc Mesenteroides And Lactobacillus Plantarum On Physico-Chemical Properties Of Fresh And Dehydrated Sauerkraut, William T. Nabors

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect Leuconostoc mesenteroides and Lactobacillus plantarum has on the physical and chemical properties of fresh and dehydrated sauerkraut was tested. Sauerkraut inoculated with L. plantarum was slower in fermenting and significantly lower in acidity and higher in pH. Dehydration of sauerkraut by freeze-conventional hot-air and micro-wave processes produced a significant loss in volatile components, ascorbic acid , lactic acid and an increase in pH. Each of the dehydration processes caused browning of the sauerkraut . These changes were less with freeze-drying and increased with conventional hot-air drying and microwave drying. Gas-liquid chromatography confirms the loss of volatile components …

Press Button Kitchen : Prepared By Good Housekeeping For Moulinex, Good Housekeeping

Pamphlets

Prepared by Good Housekeeping by Moulinex promoting their range of domestic appliances, ' to ease the chores of food preparation and cooking' by making the most of your food mixer.

There are also illistrations of their other domestic appliances, vacuum cleaners, hair driers, heaters, deep fat fryers.

There are recipes for cakes, savouries and drinks.

Comparative Effects Of Dehydration Processes On Physico-Chemical Changes In Fruits, Chang Yong Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Drying with the help of sun and wind is one of the oldest methods of food preservation known to man, but artificial drying, or dehydration, has been developed and used extensively only during the last two decades. The problem in dehydration is that the water content must be decreased sufficiently to maintain the stability of the product by retarding the rates of deteriorative biochemical, microbiological, and enzymatic reactions during subsequent storage. At the same time irreversible changes should not be brought about.

Amino Acids As Precursors Of Volatile Components In Tomato Fruit, Ming-Ho Yu

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The composition of tomato fruit at nine different maturity stages was studied. The dry matter content decreased gradually, whereas the alcohol soluble material and non-protein nitrogen increased with ripening. Total nitrogen decreased up to the large green stage and then increased during ripening. Starch accumulated until nearly the large green stage and then diminished rapidly. Of the two components of starch, amylose decreased much faster than amylopectin, and the ratios of amylopectin and amylose thus increased during ripening. Among the amino acids, glutamic acid was present in an exceptionally high concentration, and its concentration doubled as the fruit ripened. A …

Serum Alpha-Tocopherol, Cholesterol, And Total Lipid Values And Unsaturation Of Lipids In 33- To 60-Year Old Adults On Self-Selected Diets At Different Levels Of Polyunsaturated Fat, Marjorie Miner Christiansen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The levels and weekly variations of certain lipid components were investigated in healthy adults, 33 to 60 years of age, on self-selected diets under home-living conditions with and without an increased proportion of polyunsaturated fats for a period of 26 weeks. Ten individuals served as controls and 16 were assigned to the experimental diet. Each of the groups contained an equal number of men and women. The experimental diet provided a ratio of polyunsaturated to saturated fatty acids of approximately one, with the substitution of vegetable oils for animal fats within the normal eating patterns of the participants. The control …

Influence Of Phosphate Compounds On Certain Fungi And Preservative Effects Of The Compounds On Fresh Cherry Fruit (Prunus Cerasus, L.), William Sidney Coblentz

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Studies were conducted using four phosphate compounds: sodium hexametaphosphate, sodium tripolyphosphate, sodium tetraphosphate, and tetrasodium pyrophosphate at 1, 5, and 10 per cent concentrations to ascertain their effects on fresh cherries, as well as their in vitro antimycotic effects against Botrytis sp., Penicillium expansum, and Rhizopus nigricans.

A. summary of the findings are as follows:

1. Sodium tetraphosphate appeared to be the most effective antimycotic compound used in this investigation. A 10 per cent concentration of sodium tetraphosphate appeared to be the most effective antimycotic compound used in this investigation. A 10 per cent concentration of sodium tetraphosphate inhibited …

Effect Of Large Doses Of Nicotinic Acid On The Lipid Composition Of Serum, Shu Hua Chen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Although much information is available in which the cholesterol level and concentration of other lipids in serum have been studied, only limited data have been reported for normal human adults and concentrations of fatty acids composition of lipid classes in serum. In recent study in this laboratory, five male adults who were in good health served as experimental subjects. They were on a self-chosen diet and received a test dose of Nicospan (buffered nicotinic acid) of 2 gm per day for three weeks of a six-week test period. About 30 ml of venous blood were obtained twice weekly from each …

Lipid Composition Of Human Red Blood Cells And White Blood Cell-Platelets With And Without Administration Of Nicotinic Acid, Nuggehalli Narayan Tara

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Five normal, healthy, men (age 33-42) served as experimental subjects. The subjects were on self-chosen diets and received a test-dose of buffered nicotinic acid (Nico-Span in capsule form) of 2 gm daily for three weeks, from the second through the fourth weeks, of the six and one-half week test period. About 30 ml of venous blood was obtained twice weekly from each subject, after an overnight fast of at least 12 hours. Each subject collected a 24-hour urine sample of the day prior to the blood sampling and also kept a record of food eaten.

The blood was separated into …

Serum Lipid Components Of University Women During The Menstrual Cycle, Hih-Min Sang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four healthy university women students (age 21-26) while on self-selected diets and living under normal living conditions served as experimental subjects in a study of changes of serum total lipids, distribution of lipid classes, and the fatty acid composition of lipid fractions during the menstrual cycle. Effect of meal frequency (2 meals vs 3 meals with no breakfast) was also included.

Total lipids were extracted from serum. Chemical determinations of total lipids, total and free cholesterols, and lipid phosphorous were made on these extracts. Concentration of cholesterol esters and phospholipids were calculated and triglycerides plus free fatty acids were calculated …

Venison Flavor: The Free Fatty Acid Content Of Fat From Lean Meat Tissue, Von T. Mendenhall

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Millions of pounds of venison are harvested each year in the United States. Over 12,000,000 pounds of dressed venison are harvested during the regular season each year in the State of Utah. The hunters of venison contribute approximately 10 1/2 billion dollars to the economy of the state for licenses, lodging, transportation, and other expense of hunting. In many cases this source of meat is a significant part of the household meat supply. Venison is often wasted, however, because of its undesirable flavor. The lack of knowledge as to the causes of variation in venison flavor has prompted this study. …

Effects Of Dehydration Processes With Special Reference To Microwave Irradiation On Selected Biochemical And Physical Changes In Apples (Pyrus Malus), Fredoon Shahin Nury

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Many innovations have been attempted to shorten drying time or improve dehydration techniques for foods. Despite the recent advances in science and technology the bulk of dried fruit production throughout the world, over 1 1/2 billion tons (dry basis), is prepared by the energy of the sun (Copley and Van Arsdel, 1964). However, other techniques and processes for food dehydration and preservation are occupying more prominent positions in the overall production of dehydrated foods, particularly in the more advanced countries. Economics notwithstanding, it is readily apparent that dehydration as compared to sun-drying offers at least two main advantages. It is …

A Comparison Of Tests Used In The Selection Of Milk, Roger L. Stephens

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The selection of milk has for many years been based upon the use of bacteriological tests such as the standard plate count, methylene blue, and resazurin tests. Such tests demoted the numbers of bacteria in milk and thus were well accepted as a close correlation of sanitary practices on the farm.

However, improvements in equipment, cleaning procedures, sanitizers and handling methods have greatly improved milk quality over the past decade. The farm bulk tank is a much more efficient system of cooling use in many areas. However, its very efficiency in cooling milk poses many new problems for those engaged …

Breeding And Roasting Temperature As Related To Beef Tenderness And Other Quality Factors, Ruth Ann B. Jenson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

According to the 1964 census the production and sale of livestock provided a major source of income in the state of Utah. Twenty-three of the state's twenty-nine counties received more than 40 percent of their total farming income from livestock sales in 1959. According to Taylor (1965) this is expected to increase even more. In studying the economic sources within Utah, it becomes evident that many of the state's farmers and ranchers depend heavily on the sale of livestock for their livelihood. Upon observing this fact, Taylor (1965) states that farm income will depend just as heavily on the sale …

A Two Year Course Outline In Quantity Foods For Intermountain High School Girls, June C. Larson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Bureau of Indian Affairs has recently completed or is now in the process of building 19 new grade schools on the Navajo reservation. Some of these schools are boarding schools, and some are day schools, but each new school needs school lunch personnel. To meet this need intermountain School added to their curriculum a course in Quantity Foods to be given to Junior and Senior High School girls as a two year vocation. This necessitated the development of a 2 year course outline for the 2 year Quantity Food class, which gave the girls 4 hours daily practical training …

Cholesterol Levels In Serum And 5Β – Pregnane – 3Α,20Α - Diol In Urine Of University Students, Gertrude Kuei-Shu Chiang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Since there is a high incidence of coronary heart disease in humans of middle-age and older in the United States, and the mortality of this disease is still increasing, a great deal of research has been done in this field. Although many theories have been formulated concerning the cause of atherosclerosis, it is a very complex disease, and appears to be influenced by many factors. Disturbed lipid metabolism is widely believed to be involved in the development of the vascular lesions found in arteriosclerosis, although the nature and origin of the disturbance is unknown. The mechanism for the elevation of …

Physiological And Biochemical Factors Influencing The Quality Of Canned And Freeze-Dehydrated Applesauce, Yuen San Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Applesauce has long been considered an important food product in the United States. Approximately 25 percent of the fresh apples used by the industry in the U.S. are converted into sauce. Recent statistics indicated a further increase in consumption (Canning Trade Almanac, 1964). The reason why so large portion of the crop have been utilized for sauce manufacture is that we can use the desirable varieties for blending techniques in making sauce, and its fine particle character has some advantages as a kind of baby food.

According to the U.S. standard grades of canned applesauce, Grade A (Fancy) applesauce should …

Venison Flavor: Study Of Volatile Compounds In Cooked Deer Meat, Praful C. Vin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Venison meat has a characteristic flavor which is acceptable if mild but some venison has a strong and objectionable flavor. The subject is of practical importance where deer is hunted as sport and for food. Each year in the State of Utah, over 180,000 hunters go in search of deer and over 130,000 animals are killed. This contributes about 10 1/2 million dollars to the economy of the state from licenses, lodging, transportation and other expenses of hunting. The problem is not only important in Utah but also in the U.S.A. and other parts of the world where venison is …

Effects Of Variety, Maturity, And Storage On Quality And Nutritive Value Of Certain Processed Fruits, Captain Noel Scholes Schvaneveldt

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The fruit production industry is of significant economic importance in the state of Utah. The annual receipts by the producers of fruit is usually between $3,000,000 and $5,000,000 according to Utah Agricultural Statistics (1963). With the farmer receiving only about 38 percent of the consumer's dollar this amounts to approximately $9,000,000 to $15,000,000 total contribution by the fruit industry. The recent trend, however, is a slight reduction in acreage, number of farms, and total production of fruit.

One of the major problems of the fruit industry and all agriculture in the state is the small size of the farms. In …

Investigations Into Flavor Chemistry With Special Reference To Synthesis Of Volatiles In Developing Tomato Fruit (Lycopersicon Esculentum Mill.) Under Field And Glass Greenhouse Growing Conditions, K. B. Dalal

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The common tomato of our garden belongs to the natural order Solanaceae and the genus Lycopersicum. The name from lykos, a wolf, and persica a peach, is given to it because of the supposed aphrodisiacal qualities, and the beauty of the fruit. By culture and use it is a vegetable, botanically it is a fruit and among the fruits, it is a berry being indehiscent, pulpy, with one or more seeds that are not stones.

Interrelationships Of Certain Metabolic Responses To Threonine Deficiency And To Various Dietary Carbohydrates In The White Rat, Elizabeth Bright

Journal of the Arkansas Academy of Science

No abstract provided.

Effect Of Dietary Galactose Vs. Glucose With Corn Oil And With Hydrogenated Coconut Oil On Various Metabolic Functions In Rats, Mabel R. Coleman, Catherine Carroll

Journal of the Arkansas Academy of Science

No abstract provided.

The Effect Of Seaweed Meal On Yolk Colour, B R. Vale, P. Smetana

Journal of the Department of Agriculture, Western Australia, Series 4

Could seaweed, plentiful on local beaches, be used to improve egg yolk colour?

This article gives the results of experiments at the Department's Poultry Research Station.

The Cost Of Achieving Egg Yolk Colour, P Smetana

Journal of the Department of Agriculture, Western Australia, Series 4

The W.A. Egg Marketing Board has decided to increase its egg yolk colour bonus from Id. to 3d. a dozen from April 5, at the same time raising the qualifying colour standard.

This article presents an interesting study of the methods and costs of achieving deeper yolk colours.

Factors Affecting The B-Vitamin Content Of Cottage Cheese, Gary Dean Reif

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The purpose of this study was to investigate the vitamin content of Cottage cheese and to study the factors which may alter the content of certain B-vitamins. The specific objectives were as follows:

1. To determine the niacin, B₆, B₁₂ and folic acid content of skimmilk and Cottage cheese and the retention of those vitamins in the curd from the milk.
2. To study the synthesis of niacin, B₆, B₁₂ and folic acid during the 16-hr setting period used in making Cottage cheese, and to determine whether the vitamin synthesis by the starter was partly responsible …

A Workshop Plan For Food Service Supervisors In Seventh-Day Adventist Institutions In Mexico, Marian Anne Fedak

Loma Linda University Electronic Theses, Dissertations & Projects

It is desirable in any dietary service to produce high quality and nutritious food within reasonable cost. Any training which the food service supervisor may receive in administration, nutrition and food preparation will aid in achieving this goal. No training program for food service supervisors in Seventh-day Adventist institutions in Mexico has been available. The plan for a two week workshop for food service supervisors was thus developed as a step toward meeting this need.

Principles on techniques of conducting workshops have been discussed.

An investigation was made into Mexican agricultural trends, food habits and nutritional status to present information …