Food Chemistry Commons^™

Comparison Of The Sensory Responses Of Polistes And Lucilia To Sugars, Cyril E. Abbott

Journal of the Arkansas Academy of Science

No abstract provided.

Small Scale Fume Disposal, L. B. Roberts, Marjorie Chambers

Journal of the Arkansas Academy of Science

No abstract provided.

Selenium As A Catalyst In The Determination Of Kitrogen In Cotton Seed Meal By The Kjeldahl Method, D. B. Brown, P. G. Horton

Journal of the Arkansas Academy of Science

No abstract provided.

The Influence Of Commercial Soy Bean Lecithin On The Development Of Rancidity In Lard, Casper L. Berner

Bachelors’ Theses

The preservation of food products is a problem which has troubled manufacturers for many years. A variety of preservatives of a poisonous nature has been used in the past but with the coming of the Pure Food Laws, the use of such toxic preservatives has been prohibited and it has become of importance to discover substances that will prevent spoiling of foods but still be non-toxic. In recent years, the use of lecithin has been advocated as a preservative for fats. Although it is absolutely non-toxic, its suitability as a preservative has been questioned. It is the purpose of this …

Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Dry beans of the Great Northern and pea-bean type from Nebraska and several other bean-producing states were studied to determine the factors affecting the cooking quality. A standard cooking procedure with distilled water was used to disclose differences in cooking quality, and the percentage of beans too hard for table use was determined for each cooked portion. The factors studied were: soaking, including time and temperatures; storage, including time and storage conditions; age; size; place of origin; effect of chemical solutions; and the composition of the seed coat. The chemical solutions used were hydrochloric and acetic acids in different concentrations; …

A Study Of Methods Of Determining The Rate Of Acid Hydrolysis Of Wheat Gluten, Angus V. Henrickson

University of the Pacific Theses and Dissertations

Because of the nutritious value of sodium glutamate and its meat-Like flavor, won 18 very pleasing to most people, and hence Its demand if it were properly promoted, and because of the abundance of protein in accessible form for its manufacture, it is only reasonable to assume that if too optimum continuous of protein hydrolysis were found, tho manufacturing metnous could be made a.highly successful enterprise.

A Survey Of The Literature Dealing With The Calcium-Phosphorus Metabolism Of Normal Children, Albertine Appy Noecker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study is to collect and organize all data available to the investigator on the subject of calcium and phosphorus requirements for normal children. Since it is the business of nutrition to maintain health and prevent disorders, leaving the cure of disorders to the medical profession, this study deals with the calcium and phosphorus metabolism of normal children and avoids going into the pathological phases, taking up rickets and tetany only in so far as prevention is concerned.

If this study has any value it lies in the fact that the findings of investigators seem to be …

The Effect Of The Nitrogen Fixation And Of Aeration Upon The Growth Of Yeast In Culture Media, Syrene C. Bernstein

Bachelors’ Theses

The subject of yeast has been widely studied from many viewpoints; we can find many bacteriological, physiological, and chemical papers on the subject. Besides the purely scientific work on yeast, there are numerous industrial investigations on this subject, since yeast growth and the products of yeast growth form the foundation for such important industries as the distilling, brewing, baking industries as well as commercial yeast manufacture. The effect of nitrogen fixation has been treated from all of these angles, scientific and industrial, and the investigations include the form in which the nitrogen is most easily assimilated, the manner of the …

The Vitamin B Content Of Kale Greens., Virginia Lee Smith

Electronic Theses and Dissertations

No abstract provided.

The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Our experiments deal with the changes in hydration capacity of gluten under different conditions and were carried out by determining accurately the amount of water absorbed by gluten from solutions of varying concentrations of different acids, both with and without the presence of salts.