Life Sciences Commons^™

A Nutrition Education Componenet For Migrant Children Based On The K-6 Nutrient-Density Curriculum, Sandra Beadleson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A nutrition education component was developed, implemented, and evaluated for integration into the Title I migrant education program. The component was based on an evaluated nutrition education curriculum implemented by Brown in the elementary school. The nutrition education program was developed on the concept of nutrient density which measures the ratio of a food's nutrient contribution to its caloric contribution on a constant caloric basis. The nutrition component was modified to include behavioral objectives and concepts that partially met the needs of a migrant population in Utah.

The program was evaluated in the Title I programs in Corrine and Smithfield, …

Seasonal Variation In The Ability Of Milk And Whey To Support Lactic Culture Growth, Rick Cameron Norton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk samples from two cheese plants with overlapping milk supplies were collected monthly for one year in an attempt to measure seasonal variation in the ability of milk and whey to support lactic culture growth . Treatments to control and minimize variability of milk or whey were evaluated to optimize stability in starter culture performance.

Raw milk samples were tested for somatic cell counts, activity tests (modified Horrall- Elliker), acid degree values, and total plate counts. Activity (modified Horraii-EIIiker) and inhibitory tests were also performed on pasteurized, pasteurized-vacuumized and high heat milk treatments.

Rennet whey (heated and unheated) was collected …

Associative Growth Of Paired Lactic Streptococci In Ph Controlled Whey-Based Media, Carol Lee Hansen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study evaluated four lactic streptococcal pairs which had been used routinely in cheese plants to determine (1) if strain growth interactions would produce stimulated growth and acid production; (2) final percent strain ratios and generation times after 1/1 initial inocula volumes and (3) whether final strain ratios could be controlled through adjustment of initial inocula volumes. Strains were propagated in fortified and unmodified whey substrate under pH control at 27C for 12 hours. Cell number and acid activity were evaluated on single and paired strains. Phage typing was used to determine generation times and the percent of each strain …

The Relative Roles Of Initial And Residual Sodium Nitrite On Germination Of Clostridium Botulinum Spores In Meat, Orchid Mettanant

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four levels of NaNO₂ (0 ppm, 50 ppm, 100 ppm, and 156 ppm) were tested for antibotulinal activity in ground pork inoculated with spores of Clostridium botulinum either at the time of formulation or after cooking. Samples formulated with less than 156 ppm sodium nitrite received additional nitrite to adjust the residual nitrite equal to that found after cooking in samples formulated with 156 ppm nitrite. All samples were subjected to abusive storage at 27 C. Inoculating the spores at the time of formulation resulted in a faster rate of swelling. Heating C. botulinum spores for 30 min. at …

Evaluation Of Heme And Free Iron Binding Agents As Substitutes For Sodium Nitrite In Cured Meat, Farzaneh Vahabzadeh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nitric oxide (NO) and carbon monoxide (CO) gases, alone or with oxalate, phytate, or ethylenediaminetetraacetate (EDTA) were tested for antibotulinal activity as substitutes for sodium nitrite in ground pork inoculated with spores of Clostridium botulinum, then abused by storage at 277°C. Nitric oxide with 250 ppm oxalate or phytate was most inhibitory, while NO alone was as effective as 156 ppm sodium nitrite for inhibition of gas and botulinal toxin production in the meat system. All swollen samples contained very low levels of residual nitrite, but nitroso heme and soluble iron content did not change compared with unswollen samples …

The Relationship Between Milk Composition And Swiss Cheese Yields, Gheyath H. Majeed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eighty-five samples of milk and Swiss cheese made from the same milk were collected at Cache Valley Dairy Association, Smithfield, Utah, between August, 1979, and July, 1980. The weights of the milk, Swiss cheese and the trim were carefully recorded. The milk samples were analyzed for fat and protein, and the cheese samples were analyzed for fat, protein and moisture. An attempt was made to predict Swiss cheese yields from the fat and protein content of the milk and the moisture content of the cheese.

The data were analyzed statistically by Gauss-Newton non-linear least squares method of iteration. Three formulas …

A Comparative Study Of Seizure Susceptibility And Serum Calcium, Magnesium And Phosphorus Profiles Of Magnesium Deficient Rats, Nicole H. Bernhard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Magnesium deficiency in rats is known to precipitate audiogenic seizures. An unknown mineral factor in a diet mixture was found to substantially reduce the seizure occurence in magnesium deficient vii animals. This was corrected when the same mineral mixture was remade. Subsequently the faulty mineral mixture was discarded. This research .. as aimed at determining the mineral factor responsible for the observed changes in seizure occurence, and also aimed at investigating the relationships of serum calcium, magnesium and phosphorus concentrations to seizure susceptibility. Treatments to change the serum concentrations of these minerals included dietary manipulation, subcutaneous injection of calcitonin, of …

Prediction Of Mozzarella Cheese Yield From Milk Composition, Hamzah M. Abu-Tarboush

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese. During a one month period, 107 samples of milk and cheese were collected at Olympia Cheese Company, Olympia, Washington. Milk samples were analyzed for fat and protein content. Cheese samples were analyzed for fat, protein and moisture content.

Three models were derived to predict the yield of Mozzarella cheese. The three models were statistically fitted to the data by applying the Gauss-Newton non-linear least squares method of iteration. The differences among the three …

Improved Fermentation Process For Producing Methane From Cheese Whey, Abdulraman Y. Awad

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two methods of single-stage fermentation were used to produce methane from whey. The first method involved batch fermentation in which the pH was automatically controlled at 7.0. In addition to pH control, the second method was characterized by introducing the substrate continuously into the fermenter along with dilution water to keep the organic acids at a non-toxic level.

The first method did not improve the production of methane compared to the batch fermentation in which a pH control system was not used (41). However, the second method showed that the concentration of organic acids has a major effect on limiting …

Assay, Purification, And Characterization Of A Pantetheine Hydrolyzing Enzyme From Pig Kidney, Carl Thomas Wittwer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A microsomal glycoprotein hydrolyzing pantetheine to pantothenate and cysteamine has been solubilized and purified to homogeneity as determined by sodium dodecylsulfate electrophoresis. Four rapid, independent assays of pantetheine hydrolysis are described and compared along with a method for localizing enzymatic activity on polyacrylamide gels. The enzyme is solubilized on exposure to butanol and purified by heat treatment, (NH4)₂SO₄ fractionation, hydrophobic chromatography, and hydroxyapatite chromatography. The glycoprotein, purified 5600-fold in 22% yield, has a specific activity of 14 μmoles pantothenate produced/min/mg of protein, 35 times that previously reported. The enzyme has a pH optimum of 9.0-9.5 and a …

The Derivation And Validation Of A Workable Food Listing System For Use In Evaluation Of Food Consumption, Georgia C. Lauritzen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three separate food grouping systems were derived for diet evaluation by utilizing a computer clustering program. System 1 was based on grouping of foods according to nutrient quality and quantity, system 2 was based on nutrient quality and frequency of consumption and system 3 was based on nutrient quality and kilocalories consumed. Defendable nutritional principles as well as knowledge of present nutritional concerns and eating habits of the U.S. population underpinned the derivation of the three systems. Over 4,000 individual foods were condensed to approximately 325 groups.

The three food grouping systems which were developed were compared for accuracy by …

Uv Light-Induced Survival Response In A Highly Radiation-Resistant Isolate Of The Moraxella-Acinetobacter Group, Lewis Keller, Thomas Thompson, R. Burt Maxcy

Department of Food Science and Technology: Faculty Publications

A highly radiation-resistant member of the Moraxella-Acinetobacter group, isolate 4, obtained from meat, was studied to determine the effect of preexposure to UV radiation on subsequent UV light resistance. Cultures that were preexposed to UV light and incubated for a short time in plate count broth exhibited increased survival of a UV light challenge dose. This response was inhibited in the presence of chloramphenicol. Frequencies of mutation to streptomycin, trimethoprim, and sulfanilamide resistance remained the same after the induction of this survival response and were not altered by treatment with mutagens, with the exception of mutation to streptomycin resistance after …

Proceedings From The 19th Annual Marschall Invitational Italian Cheese Seminar 1982, Various Authors

Cheese Industry Conference

No abstract provided.

Freeze-Induced Fibre Formation In Protein Extracts From Residues Of Mechanically Separated Poultry, R. A. Lawrence, P. Jelen

Food Structure

Coagulated protein obtained by alkali extraction and acid precipitation from the bone containing residues discarded after mechanical separation of chicken was textured by freezing in semi-infinite cylinders followed by heat-setting in a microwave oven. Macrophotography was used to illustrate textural differences resulting from pH variations (4.5-6.0) in the precipitated protein, and changes in the ambient temperature used for freezing (-5°C to -32°C). Well identified, permanent fibres were fanned by the process under all conditions studied. The thickness of the fibres decreased and their radial orientation increased with increasing pH and decreasing ambient temperature of freezing. Cross-linkages between parallel fibres of …

Protein Bodies In Dormant, Imbibed And Germinated Sunflower Cotyledons, R. D. Allen, H. J. Arnott

Food Structure

Scanning electron microscopy was used to observe the morphology and structure of protein bodies in dormant and imbibed sunflower cotyledons and to document the morphological changes in protein bodies during germination and seedling growth. In order to clearly visualize dormant seed structure, anhydrous fixation techniques were employed. Definite differences in cellular structure are seen in comparisons of dry and imbibed seed tissues. As germination proceeds, protein bodies lose their smooth spherical shape and become indented and pitted. Protein body coalescence and fusion precedes the formation of a central protein vacuole. As protein is hydrolyzed, protein vacuole density decreases, and its …

Correlation Of Microscopic Structure Of Corn Starch Granules With Rheological Properties Of Cooked Pastes, D. D. Christianson, F.L. Baker, A.R. Loffredo, E. B. Bagley

Food Structure

The progressive geometric changes that occur in swelling of corn starch granules during heating throughout the range of gelatinization (63-72°C) and at higher temperatures when substantial amount s of soluble starch are released from the granule were observed by scanning electron microscopy (SEM). Corn starch granules begin to swell radially, then undergo radial contraction and random tangential expansion. They form complex geometrical structures at the midpoint range (67-70°C) unlike the more uniform single-dimensional tangential swelling that occurs with lenticular granules of wheat starch . At higher temperatures, when starch begins to solubilize, corn starch granules lose their distinct ridges and …

Morphological And Textural Comparisons Of Soybean Mozzarella Cheese Analogs Prepared With Different Hydrocolloids, C. S. Yang, M. V. Taranto

Food Structure

The morphology and texture of mozzarella cheese analogs prepared from soy protein isolate, gelatin, fat and different hydrocolloids (gums) were evaluated and compared. The fracturability, hardness and adhesiveness of the cheese analog gels were found to be proportionally related to the amount of fat and gelatin, and concentration and viscosity of gums. However, the stretchability of the cheese analog progels was not controlled by the viscosity of gums, but by the amount of gum and gelatin in the formulation. Fat content affected the fracturability and hardness, but did not have a significant effect on the other textural parameters or stretchability. …

Grain Structure And End-Use Properties, Y. Pomeranz

Food Structure

Practical implications of grain structure relate to every step from grain development and production through market ing to processing, utilization, and consumption . The structure and adherence of the hulls may contribute to protection of grain during germination or malting and protection against insect infestations . Germ retention during threshing and separation during processing depend on the germ structure and location in the kernel. The subaleurone and central endosperm layers differ in cell size, shape, and structure and in composition, especially with regard to protein contents and quality. The main factors in grain hardness are the intrinsic hardness of the …

Fluorescence Microscopy Of Cereals, R. G. Fulcher

Food Structure

The fluorescence microscope is one of the most sensitive instruments available for morphological and microchemical analysis of biological material, and especially of cereal grains. Recent innovations in illuminating systems, fluorescence chemistry, and specimen preparation have combined to provide significant improvements over conventional bright-field microscopy in both specificity and sensitivity. A variety of relatively specific fluorescent markers has been devised for routine and high resolution detection of all major cereal components. Several examples of useful fluorescent markers are described, including appropriate methods for specimen preparation, fluorescence analysis, and photography.

Ultrastructural Studies Of Milk Digestion In The Suckling Rat, P. B. Berendsen

Food Structure

The structure of milk in the stomach and proximal small intestine of suckling rats at 12 and 24 hours, 5, 10 and 15 days of age was examined by scanning and by transmission electron microscopy. The milk curd in the gastric lumen consisted of chains of casein micelles which entrapped milk fat globules. The appearance was similar to that reported for bovine milk curd and cottage cheese. The gastric milk curd at 12 and 24 hours also contained large masses of granules 4-8 nm in diameter. The relationship of these particles to casein micelles is unknown.

Casein micelles in the …

Electron Microscopy Of Milk And Milk Products: Problems And Possibilities, D. G. Schmidt

Food Structure

Milk and dairy products have frequently been studied by transmission- and scanning electron microscopy. The specimen preparation procedure may considerably influence the final result, and formation of artefacts is frequently observed. In this respect, formation of ice crystals during cryofixation is a well-known phenomenon. But dehydration, to an extent such as is required for embedding procedures, also appears to be harmful to dairy products. Micrographs of thin sections of plastic- embedded samples of casein submicelles show threadlike material, whereas in freeze-etched specimens only spherical particles are found. Similar observations are made when samples of cheese and of concentrated milk are …

Food Microstructure: An Integrative Approach, E. A. Davis, J. Gordon

Food Structure

The integration of information at all levels of organization in a food system - atomic and molecular through macroscopic properties is illustrated with cake batters as an example of a formulated food and bovine muscle as an example of a biologically intact, non-formulated food. Direct examples are given using macroscopic data collected in heat and water transport studies followed by integration of microscopical data for interpretive purposes.

The contribution of starch gelatinization to the characteristics of water loss in batter is related to events such as loss of brief ringence as seen by polarizing microscopy , differential heat input as …

Instrumental And Sensory Analysis Of The Action Of Catheptic Enzymes On Flaked And Formed Beef, S. H. Cohen, R. A. Seagars, A. Cardello, J. Smith, F. M. Robbins

Food Structure

Texture profile analysis, Instron punch and die testing, laser diffraction measurements and scanning electron microscopy (SEM) were used to evaluate the effects of catheptic enzymes on flaked and formed beef. Although salt (NaCl) and sodium tripolyphosphate (TPP) have often been used to improve the textural quality of flaked and formed beef, the catheptic enzymes used in this study were shown to be as effective as NaCl/TPP, and in many cases more effective, in improving the textural characteristics of this product. Instron punch and die and scanning electron photomicrographic analysis showed that the enzyme and NaCl/TPP samples were quite similar; however, …

Scanning Electron Microscopy Of The Pericarp And Testa Of Several Sorghum Varieties, C. F. Earp, L. W. Rooney

Food Structure

Pericarp thickness (determined by Z gene) varies greatly among sorghum varieties ranging· from very thin (8 ~ m) to very thick (160 ~m ) . Pericarp thickness also varies within an individuual kernel. The areas below the style and near the hilum are the thickest with the sides of the kernel being thinnest . Scanning electron microscopy was used to document differences in pericarp thickness and to explain milling differences . Varieties with a thick pericarp had starch granules in the mesocarp cell layers. Sorghums with a thin pericarp did not have starch granules in the mesocarp except near the …

Structure And Properties Of The Particulate Constituents Of Human Milk. A Review., M. Ruegg, B. Blanc

Food Structure

Milk contains different types of colloidal or coarsely dispersed particles, such as casein micelles, membrane fragments, fat globules and cells. The fat globules are composed of subpopulations of differently sized particles. In contrast to COW 1S milk, the overall average diameter (dys), increases with advancing lactation from about 1.8 ~min colostrum to 4.0 ~min mature milk. Membrane materials originating from the milk fat globule membrane, plasma membrane, secretory vesicles and other sources can be found in milk serum. These particles have also been called lipoprotein particles. Their size ranges from about 10 - 400 nm. New results concerning the structure …

Aspects Of Sample Preparation For Freeze-Fracture/Freeze-Etch Studies Of Proteins And Lipids In Food Systems. A Review, Wolfgang Buchheim

Food Structure

To select optimum specimen preparation methods and to correctly interpret freeze-fracture/freezeetch micrographs of food systems a detailed knowledge of the individual steps of preparation -- i.e. chemical fixation of samples, their cryoprotective pretreatment, cryofixation, freeze-fracturing and -etching, and replication -- and of their influence on the appearance of different constituents, especially proteins and lipids, is necessary. Food systems show great variation in composition, structure and especially in their content of water -- e.g. molecular and colloidal solutions, oil-in-water and water-in-oil emulsions, gels suspensions, semi-solid systems such as cheese, dried systems such as milk powders -- thus requiring a careful variation …

The Microscopic Structure And Chemistry Of Rapeseed And Its Products, S. H. Yiu, H. Poon, R. G. Fulcher, I. Altosaar

Food Structure

The location and distribution of some of the storage constituents in the structures of rapeseed and its products were investigated. Hand-cut or glycol methacrylate-embedded sections were stained with dyes or fluorochromes of known specificities and examined using fluorescence, bright-field and/or polarizing microscopy. Results obtained from the study were based upon observations of characteristics of the various stainings, birefringence, induced fluorescence and autofluorescence. The effects of enzymatic hydrolysis, solvents and processing on the cellular structures and their affinity for certain dyes/ fluorochromes were also investigated. Major and minor storage constituents were tentatively located in the structure of rapeseed. Lipids and proteins …

Effect Of High Hydrostatic Pressure On Meat Microstructure, E. A. Elgasim, W. H. Kennick

Food Structure

Bovine longissimus muscle was prerigor pressure treated at 103.5 MNm- 2 at 37 °C for 2 min and immediately sampled, fixed and examined by light microscopy, scanning and transmission electron microscopy. Parameters like pH, Warner-Bratzler shear force values and sarcomere length were measured and related to the microscopic observations. Pressure treated samples have shorter sarcomere length, lower pH and W-B values. Physical changes include separation of sarcolemmal and endomysial sheath, contraction bands, disruption of myofibrillar structure and increased interfibrillar and intermyofibrillar spaces. At the subcellular levels, disappearance of glycogen granules, appearance of swollen mitochondria, sarcoplasmic reticulum and in some cases …

Light Microscopy Preparation Techniques For Starch And Lipid Containing Snack Foods, F. Olga Flint

Food Structure

Many processed foods lack the structural integrity associated with biological tissue so that the conventional methods of preparation and staining used in light microscopy may introduce misleading artifacts.

Taking as examples of starch-based processed foods, potato chips (UK potato crisps) and three distinct potato snack foods, methods for preparing and demonstrating the constituents present in cryosections of whole and masticated products are discussed. To show constituents in their true relative locations vapor staining and polarized light are used. Iodine vapor staining indicates the extent of starch gelatinisation in the dry snack and it is also used to show the structural …

Freeze-Etch Of Emulsified Cake Batters During Baking, J. D. Cloke, J. Gordon, E. A. Davis

Food Structure

Cryofixation, freeze-etch techniques were used to study the structure of cake batters made from a lean cake formulation before heating and after heating to temperatures up to l00-l02°C. Batters were prepared without added emulsifiers and with saturated and unsaturated monoglycerides replacing 5 and l 0% of the oil. Unsaturated monoglyceri des were more effective than saturated monoglycerides in dispersing oil droplets through the batter. Saturated monoglycerides formed liquid crystals during baking. The temperature at which starch granules began to swell was slightly higher for saturated monoglyceride containing cakes. The batter matrix between starch granules was more clearly defined in unsaturated …