Medicine and Health Sciences Commons^™

Understanding The Influence Of The Cancer Microenvironment On Metabolism And Metastasis, Shonagh Russell

USF Tampa Graduate Theses and Dissertations

Cancer is a complex and heterogeneous disease. Not only is there considerable variability between different cancer types, but there is enormous variability between and within patients who have the same type of cancer. Within tumors, there are multiple cell types, including cancer cells, stromal cells, and immune cells. The tumor microenvironment often induces the healthy cells to become pro-tumorigenic. Cell metabolism is exquisitely sensitive to changes in the tumor microenvironment and can be measured to infer the aggressiveness of cancer and predict response to therapy. In this dissertation, we aim to understand how the microenvironment, specifically low pH, affects the …

Knowledge Levels Of College Students Concerning Folic Acid, Lesa Faye Ferguson

MSN Research Projects

Neural tube defects (NTDs) are among the most serious birth defects affecting approximately 4,000 pregnancies in the United States each year. More than one third of these pregnancies are spontaneously aborted. Thus, about 2,500 infants per year are born with an NTD. Research spanning two decades has shown that women who consume folic acid- containing supplements have 50% to 75% fewer infants with NTDs than women who do not consume folic acid supplements. Despite the empirical evidence in the literature, the message about folic acid is not getting across to the general public. This quasi-experimental pretest-posttest study examined the impact …

Meltability And Rheology Of Model Process Cheese Containing Acid And Rennet Casein, Paul Alexander Savello

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Process cheese models were prepared by blending acid or rennet casein, milk fat, sodium chloride, 2.5% emulsifying salt and water and heating to 80 C. Acid casein cheese models were subjected to sodium hydroxide conditioning at 65 C in the cooker. Model process cheeses were acidified with lactic acid and treated by addition of undenatured and heat-denatured whey protein, four different emulsifying salts and sodium oxalate.

Meltability and toughness of the model cheese increased to a maximum with increased sodium hydroxide conditioning of acid casein to pH 7.20. These same properties decreased with addition of undenatured and heat-denatured whey protein …