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Articles 1 - 8 of 8
Full-Text Articles in Other Chemistry
Form And Fusion: The Art And Science Of Ceramics And Glass, Juniper J. Bauroth-Sherman, Kaleigh Evans
Form And Fusion: The Art And Science Of Ceramics And Glass, Juniper J. Bauroth-Sherman, Kaleigh Evans
Interdivisional Studies Presentations
The first Ceramics & Art class (IDS-110-F: ST: Ceramics) has completed an immersive, interdisciplinary exploration of stained glass and we’re excited to showcase it now. Through hands-on studio work, experiments, and design projects, we combined artistic expression with the science of glass—learning how physics and chemistry shape everything from color to strength and light interaction. The students have developed practical skills in cutting, grinding, foiling, soldering, and assembling stained-glass pieces, while also experimenting with thermal stress, light transmission, and color chemistry. Glass is now understood as not just as an art form, but as a dynamic material grounded in scientific …
Products Of An Acid-Catalyzed 1-Methylcyclopentene Reaction, Erin Burke
Products Of An Acid-Catalyzed 1-Methylcyclopentene Reaction, Erin Burke
Campus Research Month
The poster presents research on the alternate products produced from 1-methylcyclopentene across different concentrations of sulfuric acid catalyst.
Modification Of Chm20 Lab: Synthesis Of Aspirin, Nicole Diaz, Amy Musselman Prof.
Modification Of Chm20 Lab: Synthesis Of Aspirin, Nicole Diaz, Amy Musselman Prof.
KU Inspires! Undergraduate Research Day
No abstract provided.
Quantification Of Vitamin B12 In Two Cricket Species, Haley Smeltz
Quantification Of Vitamin B12 In Two Cricket Species, Haley Smeltz
Student Scholar Showcase
Entomophagy, or the eating of insects, has been practiced in the eastern world for centuries, however it is currently overlooked in the western nations. Studies have shown that insects, such as crickets, contain high levels of protein and minerals, however vitamin content is rarely studied. This study aims to quantify the vitamin B12 content in two cricket species, the common house cricket (Acheta domesticus) and the banded cricket (Gryllodes sigillatus). The vitamin B12 content of both cricket species will be quantified using reverse-phase high performance liquid chromatography (RP-HPLC). Prior to RP-HPLC analysis, all the …
Characterization Of Dimerization Domains On The Mannose-6-Phosphate/Insulin-Like Growth Factor 2 Receptor, Tyler Degener
Characterization Of Dimerization Domains On The Mannose-6-Phosphate/Insulin-Like Growth Factor 2 Receptor, Tyler Degener
UNO Student Research and Creative Activity Fair
The mannose-6-phosphate/insulin-like growth factor 2 (M6P/IGF2) receptor is a transmembrane protein with the ability to sequester growth factors from the extracellular matrix. This behavior links the receptor to tumor suppression. On a structural level, the extracellular portion of the protein is segmented into 15 homologous repeats, which can be divided further into 5 triplet domains, labelled 1-3, 4-6, 7-9, 10-12, and 13-15. Each triplet receptor displays its own unique ligand binding affinity, including the ability to form dimers with triplets on a second M6P/IGF2 receptor. In fact, previous studies indicate that this protein functions optimally when dimerized. Thus, the purpose …
Elemental Analysis Of Beer Manufactured In Virginia Satellite Breweries, Jennifer Wiliams
Elemental Analysis Of Beer Manufactured In Virginia Satellite Breweries, Jennifer Wiliams
Student Scholar Showcase
Financial incentives from the state and wider distribution potential have lured many west coast brewers to open satellite breweries in Virginia. Quality control is crucial for any brewery and especially important in satellite breweries that need to imitate the standard set by the parent brewery. Zinc, magnesium, iron, sodium manganese, and calcium are trace elements found in wort and are essential for enzymes that catalyze fermentation reactions. These elements protect against cell stress, play a crucial role in flocculation, and can affect the flavoring and coloration of beer. Barley, water, and hops are the sources of these elements in beer. …
Iso-Α-Acids Degradation In Beer, Emily Whittle
Iso-Α-Acids Degradation In Beer, Emily Whittle
Student Scholar Showcase
Iso-a-acids are one of the key components that provide bitterness to beer. Understanding the stability of beer flavor over extended period is useful to the rapidly expanding craft beer industry and to the consumer. The lupulin glands of hops (Humulus Lupulus, L.) contain three a-acids: humulone, adhumulone, and cohumulone. The a-acids are converted to six iso-a-acids upon boiling, this is the main reason for boiling wort during the brewing process. The six iso-a-acids are cis-isohumulone, trans-isohumulone, cis-isoadhumulone, trans-isoadhumulone, cis-isocohumulone, and trans-isocohumulone. We propose that the concentration of iso-a-acids in beer will decline over time …
Characterization Of The Mannose-6-Phosphate/Insulin-Like Growth Factor Ii Receptor Using 1-3mh, Zechariah Craig
Characterization Of The Mannose-6-Phosphate/Insulin-Like Growth Factor Ii Receptor Using 1-3mh, Zechariah Craig
UNO Student Research and Creative Activity Fair
The mannose-6-phosphate/insulin-like growth factor 2 receptor (M6P/IGF2R), a recombinant triplet protein receptor for studies involving receptor dimerization, plays a pivotal role in mediating cellular growth. This receptor is comprised of fifteen similar units that fold into five triplet subunits. The goal of this experiment is to investigate how to make the 1-3MH protein more stable at the DNA level and generate a larger yield from DNA extractions for more effective transfections. This was accomplished by minorly changing the protocols for the DNA purification. Instead of using a standard column DNA purification kit, a crude DNA purification was done instead. This …