Life Sciences Commons^™

Cost Of Home Canning, Marilyn B. Noyes

All Archived Publications

No abstract provided.

Microstructure Of Extruded Mixtures Of Cereals And Oil Seed Processing Residues, A. Salgo, Sz. Torok, Sz. Sandor

Food Structure

The utilization of valuable by-products of seed processing residues as coextrusion materials was investigated. By mixing sunflower, pumpkin, corn or rice germ presscake with cereals (wheat, corn, rice), the good protein quality of the former group might improve the biological value of the resulting coextrudates. The microstructure of such coextruded products was analysed with reference to their chemical compositions, nutritional characteristics and functional properties. As seed processing residue was increased, the microstructure of the products became more compact and uniform and the air/solids ratio decreased considerable. The results showed that the highest acceptable concentration of the additive was not more …

Aluminum, Georgia C. Lauritzen

Archived Food and Health Publications

This publication discusses aluminum and its different uses. It also discusses the health effects of aluminum.

Storage Of Dry Milk, Charlotte P. Brennand

Archived Food and Health Publications

Publication gives instructions on how to properly store dry milk.

Vegetable Freezing Methods, Georgia C. Lauritzen Ph. D., Charlotte P. Brennand

Archived Food and Health Publications

Publication gives instructions for properly freezing vegetables, including beets, broccoli, carrots, corn, peas, peppers, and more.

Where Are The Risks In Food And What Can You Do About Them?, Charlotte P. Brennand Ph. D.

Archived Food and Health Publications

Publication discusses dangers in foods and how to safely handle and prepare food.

Safe Kitchen Rules, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication gives tips and instructions on how to be safe in the kitchen.

Elderberries, Georgia C. Lauritzen Phd, Carl M. Johnson

Archived Food and Health Publications

Publication gives identification characteristics of elderberries and how to make syrup, jelly, and pie using elderberries.

Asparagus, Alvin R. Hamson

Archived Food and Health Publications

Publication discusses varieties of asparagus and how to best grow it.

Advanced Techniques For Preparation And Characterization Of Small Unilamellar Vesicles, G. Masson

Food Structure

Lipid vesicles have become of considerable importance as model membranes and drug delivery systems . Recently , applications in the food industry have been suggested for microencapsulation and immobilization of enzymes.

A number of methods for the preparation and characterization of liposomes have long been available. For the production of small unilamellar vesicles we have used a microfluidization technique. Microfluidization is based on a submerged jet principle in which two fluidized streams collide at extremely high velocities in a precisely designed interaction chamber.

Advantages of this technique include the absence of organic solvents or detergents, the high lipid concentrations that …

Microstructural Changes In Wheat Starch Dispersions During Heating And Cooling, M. Langton, A. M. Hermansson

Food Structure

Microstructural changes in 8-11% wheat starch dispersions during heating, cooling and cold storage have been evaluated by light microscopy and scanning electron microscopy.

Heat treatment of wheat starch dispersions gives rise to two stages of swelling and solubilization. During the first phase of swelling, solubilized amylose was observed ln the centre of the granules and, to some extent, outside the granules. Further swelling deformed the granules and more amylose was released. When the temperature treatment took place under shear, the outer layer of the swo llen granules fra ctured at 94°C and above, and amylopectin fragments were dispersed into the …

The Effect Of Irradiation On Starch Content In Golden Delicious Apples, E. Kovacs, A. Keresztes

Food Structure

Starch content in apple (Golden Delicious) skin and flesh was studied as a function of radiation dose (0, 0.5, 1, 2 and a 5kGy) after 8 weeks shelf life (16 C, 80-90% RH).

Starch was generally not found in the flesh with the exception of the 5 kGy sample. Starch grains were observed, however, in plastids of the epidermis and especially in the hypodermis in correlation with the radiation dose. 1 kGy dose caused a significant effect (p>99, 98%) on retardation of starch breakdown measured by electron microscopic morphometry and chemical analysis.

Analysis showed that increasing radiation dose increased …

Changes In The Ultrastructure Of Beef Muscle As Influenced By Acidic Conditions Below The Ultimate Ph, M. V. Rao, N. F. S. Gault, S. Kennedy

Food Structure

Ultrastructural changes in meat incubated with different concentrations of acetic acid were investigated by transmission electron microscopy. Discs of bovine M. longissimus dorsi (48 h postmortem) were incubated at 46 C for 48 h in various acetlc acid solutions, giving discs with pH values ranging from 5.1 to 3.9 . Below pH 4. 5 , the volume of the discs increased markedly due to water absorption.

Discs incubated in 0.01M acetic acid had a pH of 5.1, lower swelling ratios and shorter sarcomeres than control samples at pH 5. 5. Structural studies of the samples at pH 5.1 revealed that …

The Structural Basis Of The Water-Holding, Appearance And Toughness Of Meat And Meat Products, Gerald Offer, Peter Knight, Robin Jeacocke, Richard Almond, Tony Cousins, John Elsey, Nick Parsons, Alan Sharp, Roger Starr, Peter Purslow

Food Structure

A structural approach greatly clarifies which components of meat are responsible for its tenderness, water-holding and appearance, and the events occurring during processing.

In living muscle, water is held in the spaces between the thick and thin filaments. Changes in the content and distribution of water within meat originate from changes in this spacing. Myofibrils shrink laterally post mortem . The fluid expelled accumulates between fibre bundles and between fibres and is drain ed by gravity forming drip. In pale, soft and exudative meat, shrinkage of the myosin heads on denaturation increases myofibrillar shrinkage. In salt solutions used in meat …

The Size Distribution Of Casein Micelles In Camel Milk, Z. Farah, M. W. Ruegg

Food Structure

The size distribution of casein micelles in camel milk has been determined by electron microscopy. Individual and pooled samples were cryo-fixed by rapid freezing and freeze-fractured. Electron micrographs of the freeze-fracture replica revealed a relatively broad size distribution, with an average micelle dimeter around 280 nm in the volume distribution curve. The distribution was significantly broader than that of the particles of cow's or human milk and showed a greater number of large particles. The submicelles were also somewhat larger than those observed in cow's and human milk (approx. 15, 10 and 7 nm, respectively). The average values for the …

The Effect Of Chloride Salts On The Texture, Microstructure And Stability Of Meat Batters, A. Gordon, S. Barbut

Food Structure

The stability, texture and microstructure of six mechanically deboned chicken meat bat.ters prepared with NaCL (1.25 and 2.5%) and replacement of the 2. 5 NaCl with HgC12 , CaC12 , KCl and LiCl based on isoionic strength were examined . The uncooked HgCL2 batter showed the poorest fat binding, The monovalent chloride salts produced stable cooked batters, whereas both divalent salts did not, CaC12 produced a more unstable batter than MgC1 2 High correlation was found between water and fat loss and total cookout losses from cooked batters. Texture was significantly affected by the type of chloride salt used. The …

U.S. Grazing Lands: 1950-8, Arthur B. Daugherty, United States Department Of Agriculture, Economic Research Service

All U.S. Government Documents (Utah Regional Depository)

U.S. livestock owners grazed their herds on 817 million acres in 1982, down about 20 percent from 1950. This drop resulted primarily from improved productivity of grazing lands, as animal units of cattle and sheep increased more than 30 percent during 1950-82. Only the Southern Plains, of all farm production regions, showed an increase in land grazed during 1950-82. Non-Federal grazing land consisted of rangeland (67 percent), pastureland (21 percent), and grazed forest (12 percent). More than 30 percent of the non-Federal range and pasture was rated in good to excellent condition, and 12 percent of the grazed forest had …

Evaluating Growth And Maternal Traits Of Beef Cattle, Nyle J. Matthews

Archived Agriculture Publications

For many years we evaluated cattle only on the basis of visual appraisal. Some people had a very good eye for cattle, but at best, eyeball evaluation was guess work. Many important traits, such as soundness, still require visual assessment.

Growth Stimulants, Nyle J. Matthews

Archived Agriculture Publications

A tiny pellet inserted under the skin of a calf's ear may increase weight gains as much as 15 to 20 percent. This same result would take years to accomplish through breeding and selection. These tiny pellets are growth stimulants. They are made of hormones that are constructed to slowly release minute amounts into the blood stream that stimulate the animal to produce natural body hormones. One of these hormones is a growth hormone. It regulates the rate of growth of the animal. Increasing the rate of growth will almost always improve feed efficiency and reduce maintenance costs. These pellets …

Raising Bees, R.S. Roberts

Archived Agriculture Publications

Publication gives information about raising bees and producing honey.

Assuring A Long Term Groundwater Supply: Issues, Goals And Tools, Richard C. Peralta

All Archived Publications

Groundwater is a hidden, but important resource. We can practicably define groundwater as water be· neath the ground surface that can be extracted by wells. Other water in the ground that is not considered to be available for man's direct use is commonly called "subsurface water." Subsurface water includes moisture within the root zone.

Centipedes, Reed S. Roberts

All Archived Publications

No abstract provided.

Growth Of Nitrogen-Fertilized And Thinned Quaking Aspen (Populus Tremuloides Michx.), Donald A. Perala, P.R. Laidly

Aspen Bibliography

Crop trees of quaking aspen (Populus tremuloides Michx.) and its Eurasian equivalent, P. tremula L., grow faster after thinning.