Digital Commons Network^™

The Microstructure Of The Hen's Egg Shell - A Short Review, R. M. G. Hamilton

Food Structure

The structure of the hen's egg shell can be divided into five separate layers . The Innermost layer consists of two distinct membranes known as the inner and outer shell membranes. These membranes are compos ed of networks of protein/polysaccharide fibres and are =70 mm thick. Attached to the outer fibres of the outer membrane are polycrystals of calcite (calcium carbonate) which extend outward in an inverse conical manner until the cones from several sites of crystal i nit iation fuse together. The fibre/ crystal attachment sites, known as basal caps, and the cones form the mammillary knobs layer which …

Electron Dense Granules In Yoghurt: Characterization By X-Ray Microanalysis, Estelle M. Parnell-Clunies, Yukio Kakuda, Richard Humphrey

Food Structure

A study was undertaken to investigate the influence of buffer composition, pH and glutaraldehyde fixation time on the appearance of electron dense granules in yoghurt. Yoghurt particles were fixed in 3.5% glutaraldehyde and postfixed in 2% osmium tetroxide in verona! acetate or phosphate buffer. Thin sections were examined unstained with an electron microscope equipped with a scanning transmission electron microscope module and energy dispersive X- ray analyser.

Electron dense granules appeared whenever glutaraldehyde and osmium tetroxide were utilized sequentially, irrespective of the type of buffer, pH (5.0 vs 6.75), or glutaraldehyde fixation time (2 or 24 h). Granules were absent …

Accuracy And Utility Of Sarcomere Length Assessment By Laser Diffraction, Peter A. Koolmees, Frank Korteknie, Frans J.M. Smulders

Food Structure

In two experiments the computation of sarcomere length from laser diffraction patterns was tested for accuracy against phase-contrast microscopy . Particular attention was paid to methodological factors such as sampling location and computation formulae. Correlation coefficients between the laser diffraction technique and the microscopical method were high (r= 0.96) in both experiments. However, when computed from a simplified formula, the sarcomere length values, determined by laser diffraction patterns tended to be approximately 0. 10 lJm lower. It is recommended to use the correct formula in computing the laser diffraction data and to investigate a limited number of fibres (3) in …

Food Microstructure

Food Structure

No abstract provided.

Progress Report For The Dairy Research Advisory Board, Various Authors

Other Documents

No abstract provided.

Cryo-Scanning Electron Microscopy Of Microorganisms In A Liquid Film On Spoiled Chicken Skin, T. A. Mcmeekin, D. Mccall, C. J. Thomas

Food Structure

Cryo-scanning electron microscopy was used to examine bacteria which had grown in a liquid film on the skin surface of poultry carcasses. Pits or void zones surrounding bacteria on ethanol-dehydrated, critical point dried (CPD) samples were not found on washed or untreated specimens frozen prior to examination by scanning electron microscopy (SEM). However, pits equivalent to those produced during chemical fixation and dehydration were formed when skin tissue was treated with ethanol prior to freezing. We conclude that the pits are dehydration artifacts caused by the chemical preparative methods employed rather than the result of degradation of film proteins by …

Structural Characteristics Of Eleusine Corocana (Finger Millet) Using Scanning Electron And Fluorescence Microscopy, C. M. Mcdonough, L. W. Rooney, C. F. Earp

Food Structure

The objective of this study was to document the microstructure of finger millet wlth scanning electron and fluorescence microscopies. Finger millet is an utricle which is spheri ca 1 and about 1 . 5 ITlT1 in diameter. The membranous peri carp of finger millet was loosely associated with the seed at maturity. Beneath the loose pericarp wa s a five-layered testa that varied from red to purple in color. The outer layer was the only testa layer that autofl uoresced, suggesting the presence of phenolic acids, i .e., ferulic acid. The aleurone layer was beneath the testa , and was …

Lipolytic Changes In The Milk Fat Of Raw Milk And Their Effects On The Quality Of Milk Products, E. Kirst

Food Structure

Lipolytic changes in milk rat affect sensory attributes and techno logicaI properties of milk and milk products. They are affectcd by physiologal, thermal . and biochemical factors as well as by the mechanics of fluids Lipolytic processes in milk are intensified by modern processing methods.

In this review. special attention has been paid to runinant- related feeding of dairy cows. foaming of milk. mechanical and thermal influences and the growth of psycllrotrophic bacteria.

Feeds deficient in energy affect the chemical composition of the milk fat. Tests have shown that on an average. approximatey 55% of free fatty acids in the …

Current Concepts Of Muscle Ultrastructure With Emphasis On Z-Line Architecture, M. Yamaguchi, H. Kamisoyama, S. Nada, S. Yamano, M. Izumimoto, Y. Hirai, R. G. Cassens, H. Nasu, M. Muguruma, T. Fukazawa

Food Structure

Invertebrate striated muscle, the Z-line, which defines the sarcomere length, presents diverse structural patterns both in cross section and in longitudinal section. Conflicting models have been proposed to explain the microscopic observations. The protein composition of the Z- line structure is unresolved. o: -Actin in is widely accepted as a Z-line component, and actin filaments extend into wide Z-lines. Based on recent findings from our laboratory and others, we developed a new model applicable to wide and narrow Z-lines. The model allowed the observed ultrastructural patterns of Z-lines to be simulated. Improved electron microscopic techniques should allow further progress to …

Food Microstructure

Food Structure

No abstract provided.

Mountain Pine Beetle Outbreaks In The Rocky Mountains: Effects On Fuels And Fire In Lodgepole Pine Forest (Abstract), W H. Romme, D H. Knight, J Fedders

The Bark Beetles, Fuels, and Fire Bibliography

Changes in fuels were studied in northwestern Wyoming by sampling a sequence of ten stands that had been heavily damaged by beetles from 1 to 20 years earlier. Leaf litter increased only slightly (3-6%) for six years, and large woody fuels (which contribute much less to flammability) increased steadily and substantially (up to 16 x) for at least 20 years. Other fuel categories did not change significantly. While flammability may be increased during the first year or two after a beetle infestation because dead leaves are still on the trees, the risk of destructive fire during years 2-20 may be …

'Hobble Creek' - A Superior Selection Of Low-Elevation Mountain Big Sagebrush, United States Department Of Agriculture, Forest Service

Forestry

This is the foundation document for the release of the 'Hobble Creek' selection of big sagebrush. It is a low-elevation mountain big sagebrush (Artemisia tridentata ssp. vaseyana). 'Hobble Creek' is needed to increase the nutrient content of winter diets of mule deer (Odocoileus hemionus hemionus) and domestic sheep (Ovis aries). This sagebrush exceeds the typical winter forage values in amount of energy-producing compounds, crude protein, phosphorus, and carotene. Of the 186 big sagebrush selections tested. 'Hobble Creek' is the most preferred by wintering mule deer and ranks high in preference by wintering domestic sheep. 'Hobble Creek' does not contain substances …

The Guy Smith Interviews: Rationale For Concepts In Soil Taxonomy, U.S. Soil Conservation Service

Natural Resources-Planning, Management, and Conservation

Interviews with Guy D. Smith, former director of the Soil Survey Investigations Division of the Soil Conservation Service and distinguished international soil scientist.

Bats, Terry A. Messmer, E. Cleary

Wildland Resources Faculty Publications

No abstract provided.

The Skinned Fiber Technique As A Potential Method For Study Of Muscle As A Food, R. G. Cassens, T. J. Eddinger, R. L. Moss

Food Structure

Skeletal, smooth and cardiac muscle cells can be skinned by physical means or a variety of chemical techniques. The skinned fibers have been used to study the molecular mechanisms of contraction and the regulation of contraction by ca++. Skinned fiber preparations are also useful for study of muscle as a food. For example, it is now possible to determine fiber type of skinned fibers following study of their physical properties.

Fixing Conditions In The Freeze Substitution Technique For Light Microscopy Observation Of Frozen Beef Tissue, M. N. Martino, N. E. Zaritzky

Food Structure

The freeze substitution histological technique allows the indirect light microscopicobservation and the quantitative evaluation of ice crystal size in frozen tissues. Theuseofchemical fixatives in substitu ting fluids improves morphological and histochemical preservation of the tissue. Fixation conditions become important since this step can introduce modifications in crystal sizes . Effects of temperature on: a) diffusion rate of fixing solution in tissue, b) recrystallization rate of ice in frozen beef and c) variations of the froze~ water fraction were ana lyzed, establishing that 1sothermal freeze fixation constitutes an appropriate method for histological observation. Fixing at temperatures lower than that of the …

Microstructure Of Mealy And Vitreous Wheat Endosperms (Triticum Durum L.) With Special Emphasis On Location And Polymorphic Behaviour Of Lipids, A. Al Saleh, D. Marion, D. J. Gallant

Food Structure

Dark inclusions observed in osmiophilic zones, already described in mature wheat endosperm using transmission electron microscopy, were confirmed by freeze-fracture electron microscopy to be lipids. The polar lipids (glycolipids, phospholipids, free fatty acides, monoglycerides) were organized in a liquid crystalline phase. The reversed hexagonal or HII phase should be the main lattice which might arise from the transition of lipids present in membranous structures as a lamellar phase. This transition was caused by dehydration occurring during maturation. It is suggested that the water-dependent lamellar hexagonal phase transitions are of considerable importance in cereal food technology.

Features Of Food Microscopy, D. F. Lewis

Food Structure

The value of food microscopy is judged by its practical application to food handling. Hence microscopists must explain the relevance of their findings to food technologists. The food microscopist has to deal with materials that are particularly difficult to prepare for microscopy because they often contain high levels of fat, air, sugar, salt, starch or acid. Sometimes the methods used are unorthodox and could be regarded as questionable by microscopists in more traditional disciplines. This paper considers the relationship between food microscopists, food technologists and other microscopists. An approach to interpretation of images is based on the following features. 1) …

Mucilage In Yellow Mustard (Brassica Hirta) Seeds, I. R. Siddiqui, S. H. Yiu, J. D. Jones, M. Kalab

Food Structure

Release of mucilage from yellow mustard (brassica hirta, also known as Sinapis alba) seed coats (hulls) was studied by optical and scanning electron microscopy. Micrographs were obtained of the mucilage which had exuded from briefly moistened seeds and dried subsequently in the form of small droplets on the seed surface.

The mucilage collected from the seed surface and mucilage isolated on a larger scale from seed hulls was hydrolyzed with sulfuric acid and the hydrolyzates were analyzed for sugar composition. Galactose, glucose, and galacturonic acid were found to be major components and mannose, arabinose, xylose, and rhamnose were minor components. …

Mechanical Properties Of Cheese, Cheese Analogues And Protein Gels In Relation To Composition And Microstructure, M. L. Green, K. R. Langley, R. J. Marshall, B. E. Brooker, A. Willis, J. F. V. Vincent

Food Structure

Samples of commercial Cheddar cheese, experimental Cheddar cheeses made from heated, ultrafiltration-concentrated mllks, processed cheese analogues and whey protein gels of defined composition were examined microscopically and some fracture and deformation properties were determined. Surfaces of cheese prepared by critical point drying and those examined frozen were comparable in microstructure. As the concentration factor of the milk used for experimental c heesemaking increased, the cheese became more resistant to reversible deformation, the work required to cut with a wire or break wf th a hammer increased and the microstructure showed that the protein matrix was coarser. The force to deform …

Utah Science Vol. 47 No. 4, Winter 1986

Utah Science

110 REAL-TIME ULTRASOUND: A NEW WAY TO STUDY THE EFFECTS OF POISONOUS PLANTS T. D. Bunch, K. E. Panter and L. F. James Ultrasound is used to monitor normal fetal growth and learn how poisonous plants affect fetal development

114 IMPROVING SYMBIOTIC NITROGEN FIXATION K. A. Lawson, D. A. Johnson and M. D. Rumbaugh Plant and bacterial combinations from Pakistan and Spain may improve the nitrogen-fixing capacity of alfalfa on western rangelands.

120 INSULIN-DEPENDENT DIABETES MELLITUS: A STUDY OF NUTRIENT INTAKE B. M. Prater The food intake of persons with insulin-dependent diabetes appears to meet the RDAs for nutrients.

124 …

Woodpeckers, Terry A. Messmer, E. Cleary

Wildland Resources Faculty Publications

No abstract provided.

Greenhouse Production Of Quaking Aspen Seedlings, K.E. Burr

Aspen Bibliography

No abstract provided.

Relationships Among Aspen, Fungi, And Ungulate Browsing In Colorado And Wyoming, John H. Hart

Aspen Bibliography

No abstract provided.

Factors Affecting Anion Movement And Retention In Four Forest Soils, D. W. Johnson, D. W. Cole, H. Van Miegroet, F. W. Horng

Watershed Sciences Faculty Publications

Three hypotheses concerning the movement and retention of anions in forest soils were tested in a series of laboratory and field studies on two Tennessee Ultisols with mixed deciduous forest cover and two Washington Inceptisols, one with deciduous (red alder Alnus rubra Bong.) and one with coniferous [Douglas-fir, Pseudotsuga menziesii (Mirb.) Franco] forest cover. The first hypothesis, that sulfate and phosphate retention was related to adsorption to free Fe and Al oxides, which were in turn related to soil parent material and degree of weathering, was not supported by results of laboratory and field studies. The young, relatively unweathered Washington …

Water Quality Management Studies For Water Resources Development In The Bear River Basin, Darwin L. Sorensen, Craig Caupp, William J. Grenney, Steve Eberl, Jay J. Messer, Phillip Ludvigsen, Charles W. Ariss

Reports

Summary: The quality of water that develops in the proposed reservoirs of the Upper Bear River Storage Project will determine the possible uses of the water. Previous studies of water quality in the Bear River and its tributaries have reported water quality problems relating to nitrate ion, sanitary indicator bacteria, suspended solids, and phosphorus concentrations. Most point sources of water pollution inthe basin have been eliminated or improved in quality, but nonpoint sources of pollution continue to degrade the quality of the Bear River. Concentrations of phosphours have been sufficiently high to encourage dense algal growth and create eutrophic conditions …

National Surface Water Survey: National Stream Survey Phase I--Pilot Survey, J. J. Messer, C. W. Ariss, R. Baker, S. K. Drouse, K. N. Eshleman, P. R. Kaufmann, R. A. Linthurst, J. M. Omernik, W. S. Overton, M. J. Sale, R. D. Schonbrod, S. M. Stambaugh, J. R. Tuschall Jr.

Reports

No abstract provided.

Catastrophic Damage From Dam Break Floods, L. Douglas Jemes, Al-Hassan Sumani, Melanie L. Bengston

Reports

No abstract provided.

Utah Water Research Laboratory, Utah Center For Water Resources Research, A Program Overview, L. Douglas James, Donna H. Falkenborg

Reports

Organization of Prepared Material: This overview presents the water resources research program administered through the Utah Water Research Laboratory and the Utah Center for Water Resources Reserach. The document is prepared for an internal review by a faculty team organized by the Administration of Utah State university and an external review by a team organized by the U.S. Geological Survey as part of a national effort to evaluate the water research centers in every state over a 2-year period. These materials are prepared to stimulate discussion and spark innocative ideas for building an even stronger program. The UWRL/UCWRR administration sees …

Evaluation Of Volatilization Of Hazardous Constituents At Hazardous Waste Land Treatment Sites, R. Ryan Dupont, J. A. Reineman

Reports

The magnitude and extent of volatile organic emissions from hazardous waste land treatment systems were evaluated in laboratory and field studies using complex petroleum refining hazardous wastes. Laboratory experiments were conducted using two soils and a intert construction sand to investigate the emission flux rates of seven volatile constituents, i.e., benzene, toluene, ethylbenzene, p-, m-, o-xylene, and naphthalene, from API Separatory Sludge and Slop Oil Emulsion Solids wastes in column and flask laboratory units as a function of waste application rate, application method (surface versus subsurface), soil type and soil physical characteristics. Field experiemtns were conducted at an active petroleum …