Digital Commons Network^™

Water Education Grades K-6, Donald R. Daugs, C. Earl Israelsen

Reports

Preface: Water Activites for Elementary Children is based upon the assumption that children learn best by doing. In education, and especilly in science, talking is not necessarily teaching. The most desireable types of learning involve direct, first hand experience, not just a teacher's interpretation of these experiences. This set of learning experiences has been designed for teachers, teachers-in-training, and children, Each concept includes background information for the teacher and learning activities for the children. Lessons are designed so taht a teacher can successfully teach a unit or lession with a minimum of knowledge, preparation, and equipmnet. Most of the suggested …

Economic Feasibility Of On‑Farm Reservoirs For Irrigation Water, Robert N. Shulstad, Jayson K. Harper, Richard C. Peralta

Civil and Environmental Engineering Faculty Publications

No abstract provided.

Development Of Design Criteria For Sensitizer Photooxidation Treatment Systems, Richard J. Watts, V. Dean Adams, E. Joe Middlebrooks

Reports

Sensitized photooxidation is a physicochemical process that can degrade many toxic and refractory organic pollutants. A trace quantity of sensitizer added to the waste absorbs visible light; electronically excited intermediates then transfer the energy to decompose the waste. Engeineering design criteria were developed for industrial waste treatment lagoons that would use sensitized photooxidation. Design criteria were developed regarding optimum lagoon pH, optimum sensitizer concentration, depth and sizing of lagoons, dissolved oxygen requirements, and effect of temperature on photooxidation rate. Treatment of the refractory pesticides bromacil, terbacil, and fluometuron was investigated using methylene blue and riboflavin as sensitizers. Methylene blue-sensitized photooxidation …

A Study Of Trihalomethane Precursors In Deer Creek Reservoir, Megan J. White, V. Dean Adams

Reports

Deer Creek Reservoir and tributaries were monitored from May to December 1983 in a study of the occurrence of trihalomethane (THM) precursors in the reservoir and nutrient dynamics of the reservoir system. Microcosms were used to study the effect of the following parameters on THM precursor production in the reservoir system: phosphorus loading, sediment, algal growth, and application of algicide. Additionally, THM precursor concentrations of interstitial water were analyzed in reservoir and microcosm sediment samples. Microcosms treated with ahigh phosphorus loading (70 ug/1) had THM precursor concentrations significantly higher than those measured in microcosms treated with a low phosphorus loading …

Assessment Of Control Alternatives For The Great Salt Lake, L. Douglas James, David S. Bowles

Reports

Introduction: Over the last few years, the rising level of the Great Salt Lake has changed Utah. It has inundated vast waterfowl feeding areas, crippled the salt industry, required raising transcontinental freeways and railroads, threatened metropolitan waste treatment plants, caused a major electrical outage, and damaged many properties. If nothing is done, approximately $3.6 billion of damages in 1985 dollars can be expected by 2050 (James et al, 1985, p.4). This threat led the State Legislature to set aside $100 million (an amount approximating the damages that had then occurred) in January 1985 to identify, select, and implement remedial measures. …

Water Well Pump Efficiency Monitor Units, Calvin G. Clyde, Duard S. Woffinden, Graeme Duncan

Reports

Indroduction: As the costs for pumping municipal, industrial and irrigation water rise, owners and the public area giving increased attention to energy conservation. One way to conserve energy is to operate water pumps at or near peak efficiency. The measurement of pump efficiency usually requires a special test equipment, a skilled operator and time to perform the test. Owners may find it more economical to waste power than to monitor for inefficiencies. One way to help change this situation is to develop inexpensive equipment for unskilled people to use to obtain rapid measurements of pump efficiency under typical operating conditions. …

Methodology Report: Updating The Estimation Of Water Surface Elevation Probabilities And Associated Damages For Great Salt Lake , David S. Bowles, L. Douglas James, D. George Chadwick, Ronald V. Canfield, Norman Stauffer

Reports

No abstract provided.

Delineation Of Landslide, Flash Flood, And Debris Flow Hazards In Utah, David S. Bowles

Reports

During 1982, 1983, and 1984, abnormally wet conditions in Utah triggered flash floods, landslides, and debris flows. Pore pressures built in hillside soils below melting snows and during prolonged periods of rainfall until the mass suddenly gave way, sometimes as a landslide and other times as a non-Newtonian debris flow that moved rapidly long distances down mountain slopes until finally stiffened by moisture loss or velocity loss because of flatter gradients. Also, runoff from heavy rainfall bursts picked up weathered and other loose material that accumulated on land surfaces over long dry periods . The sediment laden waters flowed out …

Problems Of Small Privately Operated Water Companies In Utah, Jay M. Bagley, Frank W. Haws

Reports

Although one in seven domestic water supply systems in Utah are privately owned and operated, they are characteristically small with 94 percent serving populations of less than 1,000. Per capita costs of service vary greatly but become relatively high for locations that are remote, where terrain and climate are extreme, where scale economies are absent, and where materials and skills for system repair and replacement are not locally available. Statistics indicate that the incidence of water quality violations relate strongly to system size. Yet corrections are often more difficult to achieve because well trained and full time operators cannot be …

A Methodology For Estimating Instream Flow Values For Recreation, Parvaneh Amirfathi, Rangesan Narayanan, A. Bruce Bishop, Dean Larson

Reports

Water flowing in streams has value for various types of recreationists and is essential for fish and wildlife. Since water demdns for offstream uses in the arid west have been steadily increasing, increasing instream flows to enhance the recreational experience might be in conflict with established withdrawals for uses such as agriculture, industries, and households. Since market prices are not observable for instream flows, the estimation of economic value of instream flow would present well known difficulties. The household production function theory was used to build the theoretical model to measure economic value of instream flow. A representative sample of …

Optimal Configuration Of Regional Water Supply Systems (Wasopt2) , Mohamed L. Al-Eryani, Trevor C. Hughes

Reports

Any water supply system can be conceptualized as consisting of three componenets--source development facilities (including treatment), transmission facilities, and a distribution network. The scope of this report is limited to the first two--the source related facilities upstream from the distribution network. In the mathematical modeling of regional rural systems, the number of variables, and hence the size of the model, increases rapidly as the number of system componenets and their alternative designs increase. Regardless of the method of solution, manual preparation of large models is cumbersome and is vulnerable to human error both in the computations of the matrix coefficients …

Application Of Electron Spin Resonance Techniques To Model Starch Systems, L. E. Pearce, E. A. Davis, J. Gordon, W. G. Miller

Food Structure

Starch model systems were examined by electron spin resonance (ESR) techniques with either 16-DOXYL-stearic acid or TEMPO spin probes in water or hexane. Room temperature starchwater- 16-DOXYL-stearic acid spectra showed strong adsorption occurred between the starch and probe. Starch-water-TEMPO spectra at room temperature did not show strong adsorption between starch and probe, but did show some slowed motion of the probe as a result of different local environments experienced by the probe within the starch granule. Starch-water-probe spectra from systems heated from 45-95° C showed no major differences from unheated samples. Also, no major spectral differences existed for each starch …

The Application Of Light And Scanning Electron Microscopy During Flour Milling And Wheat Processing, R. Moss

Food Structure

Light and scanning electron microscopy have been employed as part of an on-going study on the effect of the milling system on flour composition and quality. Examples are given of some areas where microscopy has been particularly useful in understanding the functional changes that take place during milling or the subsequent processing of the flour . The use of heavy reduction roll pressures was shown to modify gluten protein quality as well as produce the desired increase in starch damage. The use of in-line impact machines not only disrupted flaked flour particles but also fragmented wheat germ and allowed it …

Microstructural Changes In Maturing Seeds Of The Common Bean (Phaseolus Vulgaris L.), Joe S. Hughes, Barry G. Swanson

Food Structure

Seeds of Phaseolus vulgaris L. beans were collected at weekly intervals throughout maturation and examined by scanning electron microscopy (SEM). No major structural changes were observed on the surface of the seed coat during the seven week study period. A cross-sectional examination of the seed coat revealed a substantial increase in thickness of the parenchyma cell layer in young seeds followed by a dramatic decrease in thickness as the seed approached maturity. In the cotyledons, the diameter of the storage cells and starch granules increased over time, with distinct protein bodies becoming visible only in the later stages of maturity. …

Rheological And Scanning Electron Microscopic Examination Of Skim Milk Gels Obtained By Fermenting With Ropy And Non-Ropy Strains Of Lactic Acid Bacteria, S. M. Schellhaass, H. A. Morris

Food Structure

Physical and rheological parameters of skim milk gels fermented with slime producing (ropy) cultures and non-ropy cultures were compared. The skim milk gels were made from steamed reconstituted nonfat dry milk inoculated with 2% of a single strain starter culture and incubated at 32, 37, and 45°C until pH 4. 5 + 0.05 was attained.

Skim milk gels fermented by slime-producing strains of Streptococcus thermophilus, Streptococcus cremoris, and Lactobacillus bulgaricus exhibited similar rheological and physical characteristics. Electron micrographs of the ropy skim milk cultures showed that slime produced by the organisms was associated with the cell surface as well as …

Microstructure Of Spray-Dried And Freeze-Dried Microalgal Powders, L. P. Lin

Food Structure

Chiarella and Spirulina algae were spray-dried and freezedried under several different conditions, and the morphological changes induced were studied by scanning electron microscopy. The internal structure of the particles (granules) was revealed by cryofracturing. The cellular composition of the two algae, method of drying, cell concentration, feed conditions, temperature, and drying times all affected the external morphology of the resulting powders. In the case of spray-drying, at a temperature of 160 °C for 6 sec, the particles shrunk or collapsed; if the drying time was over 10 sec at 160 °C, similar results were observed. The cell concentration affected the …

Combining Microscopy And Physical Techniques In The Study Of Cocoa Butter Polymorphs And Vegetable Fat Blends, J. D. Hicklin, G. G. Jewell, J. F. Heathcock

Food Structure

Transmission electron microscopy, differential scanning calorimetry and X-ray diffraction have been used to study the cocoa butter polymorphs and blends of cocoa butter with a hydrogenated vegetable fat. The results indicate the presence of six polymorphs and confirm observations made by other workers. Vegetable fat addition affects both the molecular structure and the morphology of the crystals observed. After temperature cycling, a blend containing 50% vegetable fat developed two crystal types and differences in the X-ray pattern were apparent. Correlations could be made between the known molecular structure and the morphology observed in most of the polymorphs. In selected cases, …

Rheological And Ultrastructural Studies Of Wheat Kernel Behaviour Under Compression As A Function Of Water Content, A. Al Saleh, D. J. Gallant

Food Structure

The rhea logical behaviour of two wheat varieties (Triticum durum), cultivated at different sites, was studied by INSTRON* as a function of water content. Patterns of crushed grains were investigated by scanning electron microscopy . The apparent modulus of elasticity of the wheat grains was apparently re 1 a ted to their vitreosity. The mealy grain generally had an apparent modulus of elasticity lower than that of the vitreous one and the modulus appeared to be related to the air spaces in mealy endosperm. Humidification favoured the conversion of vitreous endosperm to the mealy state. Grain morphology and particularly the …

Small Angle X-Ray Scattering Of Hydrated Wheat Starch Granules, M. Yang, J. Grider, J. Gordon, E. A. Davis

Food Structure

Wheat starch:water (1:2) dispersions were studied by small angle x-ray scatter diffractometry (SAXS), and by light, polarizing microscopy, and scanning electron microscopy (SEM). X-ray scatter data were collected in the 64-661 A range. Radii of gyration (Rg) of spherically shaped regions and d-spacings were calculated for samples that were treated as follows: 25° C and run at 25° C; heated to 88° C and run at 82° C; heated to 88° C, stored at 25° C for 2 h or 3 days and run at 25° C; heated to 88° C, stored at 2° C for 3 days and run …

Development Of Microstructure In A Cream Cheese Based On Queso Blanco Cheese, Miloslav Kalab, H. Wayne Modler

Food Structure

A Cream cheese was made by mixing cultured high fat cream (5~% fat) with Queso Blanco curd and by homogenizing the mix at 70°C. The final product contained 30. 01. to 33.)% fat and 54.1 to 54.5% moisture. The Queso Blanco curd was obtained by precipitating the casein and denatured whey protein from heated whole milk (b2.~ to SI8.0°C) by bringing the pH to 5.3-5.5 with citric acid, using a continuous process. The extent of denaturation of the whey protein portion varied from 5 to 100%, depending on the heat treatment of the milk. Scanning and transmission electron microscopy revealed …

The Microstructure Of Wheat: Its Development And Conversion Into Bread, D, B. Bechtel

Food Structure

Wheat endosperm development has been studied in numerous laboratories. The genera 1 i zed scheme of protein body formation assembled from these data indicates that storage proteins are initially formed in the rough endoplasmic reticulum (RER). The storage proteins in RER may be processed via the Golgi apparatus into vesicles that enlarge by several mechanisms into membrane-bounded protein bodies. The prote in bodies are transported through the cytoplasm to the vacuole where they fuse with the tonoplast and deposit the protein granules into the vacuoles. The protein granules fuse with one another, lose water, and eventually become transformed into the …

Ultrastructural Study Of Yam Tuber As Related To Postharvest Hardness, L. Sealy, S. Renaudin, D. J. Gallant, B. Bouchet, J. M. Brillouet

Food Structure

Usually, parenchyma cell walls of monocotyledons do not develop secondary walls; however a few days after harvesting, the yam tuber of Dioscorea dumetorum starts to harden. Two or three weeks Iater, hardness is so pronounced that the tubers cannot be eaten, even after a long cooking time.

Cytochemical studies using autofluorescence or some fluorescent dyes, such as phloroglucinol hydrochloride showed that the thin, and flexible cell walls of parenchyma tubers very quickly became fully lignified after harvesting. Ultrastructura 1 stud ies of the hardened ce 11 wa 11 s showed very thick secondary wa 11 s and very deep pit …

Observations On The Air-Serum Interface Of Milk Foams, B. E. Brooker

Food Structure

A new rapid method for the preparation of milk foams for transmission electron microscopy is described . The air-serum interface of foams made from skimmed milk consists of a uniform electron dense layer (5 nm thick) to which casein micelles become secondarily attached . Changes in bubble volume lead to the formation of folds of excess interfacial material which project into the aqueous phase. Using collapsed bubble ghosts to study the attachment of micelles to the airserum interface it was concluded that neither disulphide bridge formation nor hydrophobic interactions were of major importance. Similar preparations of interfacial material but without …

Crystal Morphology Of Cocoa Butter, D. M. Manning, P. S. Dimick

Food Structure

The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectionery product. This manuscript will review the polymorphic characteristics and composition of cocoa butter from Theobroma cacao. A discussion of common fat behavior relative to tempering and bloom formation will be included. Scanning electron microscopy and polarized light microscopy aided in visually …

Properties Of Calcium Caseinates With Disparate Performance In Imitation Cheese, K. Fleming, R. Jenness, H. A. Morris, R. Schmidt

Food Structure

Two commercial lots of calcium caseinate preparations differing in performance imitation cheese were analyzed for various characteristics. A imitation process cheese manufacturing classified the caseinates as good or poor based on appearances of the finished cheese, emulsification of fat, oiling-off during sheeting and melting properties. The sample which exhibited good functional properties in imitation cheese, had slightly higher calcium (16.4 mg/g protein), non-casein protein (2.87%) and y-casein contents, a higher formal titre (8.95 mg free amino N/g protein), lower water absorption (138 mg/100 g protein), and lower stability to added calcium (8.0 min) than did the other sample (14.6 mg/g, …

Effects Of Emulsifying Agents On The Microstructure And Other Characteristics Of Process Cheese - A Review, Marijana Caric, Miroslav Gantar, Miloslav Kalab

Food Structure

Sodium phosphates , polyphosphates, and citrates are melting salts (emulsifying agents) most commonly used in the manufacture of process cheese either alone or in mixtures . Their role during processing is to sequester calcium in the natural cheese, to solubilize protein and increase its hydration and swelling, to facilitate emul sification of fat , and to adjust and stabilize pH.

Changes taking place in natural cheese during processing can be studied by microscopy. Micrographs demonstrating the emulsification of fat , presence of salt crystals, and partial solubilization of protein in labo ratory- made and commercial process cheeses have been used …

Seed Structure And Composition Of Potential New Crops, D. W. Irving, R. Beckler

Food Structure

Prosopis , Ol neya , and Amaranthus have potenti a l economic value as food or feed crops fo r a rid /semi- arid r egions. Ma ture seeds of these genera we r e examined using scanning e l ec tron and fluoresce nce microscopy to define a natomy and localize s t or age s truc tures in cells . Pro t ein bodies, some co nt a ini ng phytin inc lu sions , were l oca li zed in the embryos of five Prosopi s s peci es . Prosopis chilensis wa s the only one …

Rmyld Update: New Growth And Yield Relationships For Aspen, C.B. Edminster, H.T. Mowrer

Aspen Bibliography

No abstract provided.

The Vertical Distribution And Feeding Chronology Of Larval Bear Lake Sculpin (Cottus Extensus) In Bear Lake, Utah-Idaho, D. Neverman Devroy, Wayne A. Wurtsbaugh, S. Ohlhorst

Watershed Sciences Faculty Publications

Preliminary sampling in Bear Lake, Utah/Idaho, with bottom trawls and larval fish nets indicate