Life Sciences Commons^™

Relationships Of Beef Cattle Temperament With Feedlot Performance, Jeffrey James Briscoe

Undergraduate Honors Capstone Projects

This study determined relationships between beef cattle temperament and their feedlot performance. Thirty-five Angus cross-bred steers and heifers (18 steers and 17 heifers) were placed in the Utah State University feedlot to take part in the feed trial. Cattle temperament was measured by a chute score (CS, ranging from 1 = calm and not moving to 5 = rearing and violently struggling) and flight speed. Flight speed was measured by two observers to determine how long the animal took to travel 12 feet from the exit of the squeeze chute. Feedlot performance was assessed by body weight (BW) measurements, average …

The Relationship Of Bulbous Bluegrass And Big Sagebrush In Utah, Jason D. Cox

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

The increase in abundance and distribution of bulbous bluegrass (Poa bulbosa) has been a concern of the Utah Division of Wildlife Resources. Very little research has been conducted to analyze the invasiveness of bulbous bluegrass in the Intermountain West. This study used data from 1982 to 2012 at range trend study sites across the state of Utah to investigate trends in bulbous bluegrass abundance, range expansion, and co-occurrence with big sagebrush (Artemisia tridentata) and cheatgrass (Bromus tectorum). This study addressed the question of whether the increase of bulbous bluegrass correlates with changes in sagebrush …

Relationship Between Taste And Smell Sensitivity To Preference Of A Milk-Based Beverage: Young Versus Elderly Adults, Sally Donahoo Johnson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

With aging, there is a putative loss of taste and smell that may lead to decreased food enjoyment. We determined the relationships among age, detection, and recognition thresholds for taste and smell, and preference for flavored milk.

Ninety young (20-40 years) and 90 elderly (over 64 years) subjects evaluated chocolate mint-, lemon-, or strawberry-flavored milk. Detection and recognition thresholds were determined for sucrose and for the assigned flavor in milk systems. Sucrose was dissolved in milk, and flavors were dispersed in milk with flavor identification. Preference was determined using a 9-point hedonic scale to evaluate all combinations of five sucrose …

The Relationship Between Leaf Area Index And Photosynthetic Temperature Response In Wheat (Triticum Aestivum L.) Canopies, David B. Meek

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objective of this study was to determine the effect of increasing leaf area index on the photosynthetic temperature response of a wheat canopy. Hard red spring wheat (Triticum aestivum L. cv. Veery-10) was grown hydroponically in a growth chamber, which also served as the gas-exchange chamber. Gas-exchange parameters were measured on single leaves and on wheat canopies at various leaf area indices. The temperature response curves of the canopy shifted from being steeper with a high temperature optimum to being flatter with a lower temperature optimum as leaf area index increased from 0 to 20.0 m²m …

The Relationship Of Ewe Body Mass To Lamb Production, Sebhatu Gebrelul

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Body size was estimated by multiplying the average of the hip and chest widths by body length and chest depth in 208 ewes of three genotypes: Targhee x Targhee (TXT), Finn x Targhee (FXT), and Suffolk x Targhee (SXT), and two seasons, fall (pre-breeding) and spring (post-lambing). The estimated ewe body size did not fluctuate with season, body condition or physiological stress and proved to be a constant measure of size. Measuring linear body dimension is time consuming; and hence ewe body size can best be approximated by the chest depth in a regression equation. In the absence of linear …

The Relationship Between Milk Composition And Swiss Cheese Yields, Adnan S. Ba-Jaber

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

From Cache Valley Dairy Association in Smithfield, Utah, milk from two to three cheese vats plus the corresponding Swiss cheese trimmings, salted cheese, and whey were sampled each week from October 1981 to October 1982. The weights of the Swiss Cheese were recorded. Milk samples were analyzed for fat and protein; cheese samples were analyzed for fat, protein, and moisture; whey samples were analyzed for fat.

By using Gauss-Newton nonlinear Least Squares method of iteration, the data was analyzed. Two formulas for predicting Swiss cheese yield were derived. A good relationship was found to exist between Swiss cheese yield and …

The Relationship Between Matric Water And Related Physiological Properties, Hussain Ali Al-Saadi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Matric water was measured as the water retained by plant material on a pressure membrane or ultra filter after equilibration under 20 bars nitrogen gas pressure and the removal of free water. At increasing pressures lesser amounts of water are held by matric or colloidal surface forces. Twenty bars pressure, supplied by cylinder nitrogen for 48 hours, was used in this study. Matric water was expressed as a percent of either (a) the dry weight or (b) the original water content. Plant material was oven dried, ground, and then saturated with water prior to the determination.

The matric water values …

Some Relationships Of Potassium To Lime-Induced Chlorosis, Wilford H. Robinson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Chlorosis, the yellowing of plant leaves, results from reduced synthesis of chlorophyll. It is caused by a deficiency or an unbalance of essential nutrient elements. The amount and pattern of yellowing varies with the cause and severity of the disturbance. Chlorosis results in reduced vigor of the affected plants and a corresponding loss in quantity and quality of the product grown. In severe cases chlorosis may lead to the eventual death of the plant.