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1
SUAREZ, ESTRELLA DIEGO PATRICIO. "GERMINATION AS A BIO-TECHNOLOGICAL PROCESS TO ENHANCE THE USE OF QUINOA (CHENOPODIUM QUINOA WILLD.) IN CEREAL-BASED PRODUCTS." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/646338.
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Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America - where it is a native crop – but also in Europe and the United States. However, producing cereal products enriched with quinoa alters some quality characteristics, including sensory acceptance. Indeed, several anti-nutritional factors, such as saponins, are concentrated in the grain pericarp. These bitter substances may interfere with the digestion and absorption of various food components. The most common of them are washing and pearling (applied separately or in combination); both have a direct effect on saponins, either by solubilisation and/or by the mechanical removal of seed layers. More recently fermentation have been proposed as a process able to mask the bitterness with aromatic compounds and/or sugar formation. Sprouting has been proposed as a suitable process to enhance the nutritional traits of grains, including quinoa. Whereas, there is a lack of information about sprouting effects on starch and protein features and their impact on the functional properties of quinoa seeds and the related flour. Moreover, the effectiveness of sprouting on decreasing the saponin content has never been demonstrated. The present work aimed at understanding the effects of sprouting on the molecular, functional and sensory properties of quinoa, in order to enhance the use of sprouted seeds or flour as a new ingredient in food formulation, with particular interest in bread-making applications.
Whole quinoa was sprouted for 12, 24, 48 and 72 h at 22 °C and 90% of relative humidity and dried at 55 °C for 6 h. The development of amylases and proteases promoted changes in starch and protein features. After 48 h sprouting, starch granules were less effective in gelatinizing during heating, and less prompted to re-associate in a more ordered structure during cooling. As regards proteins, the process mostly affected albumin and globulin fractions and, once again, the main events were observed after 48 h of sprouting. Such molecular changes affected flour functionality, by: (1) decreasing the ability of absorbing and retaining water (as shown by WAI90 and WSI indices); (2) lowering syneresis during freeze-thawing; (3) decreasing foaming capacity but improving the stability of the foam.
The sensory traits of quinoa were assessed by electronic tongue. Sprouting determined an increase in sourness in agreement with the increase in total titratable acidity and the decrease in pH. Interestingly, quinoa was perceived as less bitter after 48 h of sprouting, as the consequence of the decrease in saponin amount, determined by TLC or LC-HR-MS/MS, and confirming the decrease in foaming capacity as measured by the afrosimetric method.
Substitution of wheat flour with flour from sprouted quinoa showed that 20% enrichment level was associated with a good gluten aggregation and the formation of dough able to maintain its structure during leavening and retain a high percentage of gas. These dough characteristics allow bread to reach the highest specific volume and the lowest crumb firmness up to three days of storage in comparison to 10% and 30% of substitution. The behavior of sprouted quinoa enriched-bread was compared with that of pearled quinoa-enriched bread at the same percentage (20%). Results showed that sprouting can be preferred to pearling, which is the most common pre-treatment for allowing the use of quinoa in bread-making. Indeed, sprouted quinoa-enriched bread showed the best results in terms of physical (volume, softness) and sensory (decrease in bitterness) traits.
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Lor, Socheata K. "Habitat use and home range of American bitterns (Botuarus lentiginosus) and monitoring of inconspicuous marsh birds in northwest Minnesota." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4705.
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Thesis (Ph. D.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on February 15, 2008) Vita. Includes bibliographical references.
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Ginz, Michael. "Bittere Diketopiperazine und Chlorogensäurederivate in Röstkaffee." [S.l. : s.n.], 2001. http://deposit.ddb.de/cgi-bin/dokserv?idn=963167219.
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Sullivan, Louella. "Bitten." Thesis, Rhodes University, 2015. http://hdl.handle.net/10962/d1017778.
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My poetry investigates the extraordinary in the everyday, exploring my life as a mother and wife, to find the quiet truths that lie there. Using fresh ways of describing familiar experiences, the poems describe tiny, almost-missed moments and voices that have shaped me. Throughout the collection, I imagine my younger selves commenting on my current self and vice versa. Ultimately, my poems use simple words and clean lines to evoke how I feel (and how I want the reader to feel) in each of the moments they describe.
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Mills, Sarah. "Research portfolio submitted for Doctorate in Clinical Psychology." Thesis, University of Bath, 2014. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.633161.
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Main Project abstract Objectives: Bitterness has been suggested to be a common psychological reaction to persistent adversity; however it has thus far been understudied. The objectives of the current study were therefore to: i) Develop a reliable and valid English language measure of bitterness, ii) Pilot this new measure within a clinical population, iii) Explore how the construct of bitterness relates to treatment outcome in psychological therapy, and iv) Determine whether bitterness accurately predicts suicidal ideation in clinical populations. Design: a cross sectional questionnaire design was used. Method: A new bitterness measure was developed incorporating ideas from existing literature and suggestions from experienced clinicians. This measure was completed by a non clinical group (n = 313) and factor analysis was carried out on these data. The measure was then completed by a group of secondary care mental health service users (n = 31) and compared with the non clinical sample,. Additional symptom focussed measures were also completed by the clinical group. Results: Factor analysis showed that the bitterness measure was comprised of four subscales (labelled here as “experience of a negative event”,” nihilism”, “unfairness” and “negative interpersonal experiences”). Good internal consistency and acceptable test-retest reliability was found. Bitterness was found to be related to rumination, in particular the brooding / analytical subtype of rumination. A significant relationship was found with some measures of anger, but no significant relationship was found between bitterness and depression. Conclusions: Bitterness may be a unique construct, conceptually distinct from anger and depression and closely associated with analytical rumination. Service Improvement Project abstract Objective: The birth of a pre-term baby is an acutely stressful event for parents. Medical advances in the UK mean that more babies than ever before are requiring NICU care. Consideration of the psychological needs of parents will help them cope with the NICU environment, develop a bond with their baby and will create the best possible outcome for NICU babies. The study objective was therefore to interview parents in order to better understand factors which supported coping. Design: A consecutive sample of NICU parents participated in semi-structured interviews which focussed on their experience. Setting: A Level 2 NICU in the UK which had recently been rebuilt. Participants: Nine parents representing seven families from a UK NICU. Methods: Parents participated in semi-structured interviews about their experience of NICU. Thematic analysis was used to extract key themes from the data. Results: The main theme described the Emotional Rollercoaster of NICU. Additional themes identified factors which helped or hindered coping: Baby Wellbeing, Physical Environment and Other People. Conclusion: Parents identified a number of factors affecting how they cope with the NICU experience. None of these alone explains positive coping, however the findings of this study give useful information about optimal NICU conditions to parental promote psycho-social wellbeing. Critical Literature Review abstract A substantial amount of high quality research has been conducted exploring the development and maintenance of Post Traumatic Stress Disorder (PTSD) among people who witness or are victims of traumatic events. Well validated models of the disorder have led to the development of robust and effective treatment protocols. Scant attention has however been paid to the exploration of PTSD within individuals who perpetrate violent acts. There were, therefore, two broad aims of this review. The first was to review and summarise available evidence for the existence of PTSD in perpetrators, and the second was to synthesise this evidence in order to draw conclusions regarding the development and maintenance of PTSD in perpetrators and whether existing theoretical models may be applicable to this group of people. Overall, very few studies have been published in this area. There is preliminary evidence that PTSD can develop after perpetration of a violent act and that psychological therapy for such PTSD based on a cognitive model may be effective, taking account of key emotions such as guilt and shame.
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Fagon, Racquel. "Bitter Orange." NSUWorks, 2009. http://nsuworks.nova.edu/writing_etd/3.
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Mangus, Paul. "Match Bitten." University of Akron / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=akron1619134112811225.
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Wynn, Jennifer Kay Lewis Philip M. "Defining bitterness in the workplace." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Summer/Theses/WYNN_JENNIFER_55.pdf.
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Oladokun, Olayide. "The quality of bitterness in beer." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43415/.
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The bitterness of beer remains one of its most important flavour attribute. However, complexity surrounding bitterness perception alone represents a significant challenge in its understanding, in addition to other factors relating to production processes and raw materials used in making beer. The aim of this research was to better understand beer bitterness in terms of its intensity and quality, and how hopping technology (e.g. quantity and time of hop addition during the brewing process), hop aroma and variety may effect perceived bitterness intensity and quality. This project combined both analytical and sensorial analysis, and used statistical techniques to identify the key compounds driving bitterness perception. Analytical techniques were employed to quantify bitterness-contributing compounds and analytical bitterness units in beers alongside descriptive analysis of perceived sensory bitterness. Perceived sensory bitterness (both qualitative and quantitative) was assessed using a purpose developed list of well-defined bitterness attributes, to aid the characterisation of bitterness quality in beers. The impact of cross-modal flavour interactions on the perception of beer bitterness intensity and qualities was also investigated at varying analytical bitterness levels. Lastly, the effect of hop variety, and how this significant raw material affects perceived bitterness quality was also investigated using three distinctively different hop varieties (Hersbrucker, East Kent Goldings and Zeus). Results revealed a significant impact of the analytical profiles of beers, derived from the type of hop products and hopping technology adopted in beer production, on the perceived bitterness quality of beer. In general, beers high in hop acid compounds and polyphenols were, as expected, perceived to be higher in bitterness intensity. The results further showed that bitterness intensity also played a role in the perception of bitterness quality i.e. whether the beer was ‘harsh’, ‘lingering’ or ‘round’. However, beers high in these compounds were not always of ‘negative’ bitterness quality, and correspondingly lower amounts of these compounds did not always result in ‘positive’ bitterness qualities in beer. Results on the impact of cross-modal flavour interactions showed that hop aroma plays a crucial role in beer bitterness perception, and can modify the perception of bitterness intensity and quality as well as temporal profiles of bitterness in beer depending on analytical bitterness levels. The investigation into the impact of hop variety on perceived bitterness quality revealed hop-derived bitterness profiles relating to individual hop varieties, and further suggests that careful selection of the hop variety used for brewing is important for controlling perceived bitterness quality. This research provides a comprehensive interdisciplinary approach to understanding perceived beer bitterness and its associated qualities, with findings suggesting that besides bitterness intensity, the quality and overall impression of bitterness as perceived by consumers are significantly influenced by raw materials, production processes and other factors such as aroma which might be overlooked by brewers - but are likely to be significant for consumer preference and the success of a brand.
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Czepa, Andreas. "Objektivierung des bitteren Fehlgeschmacks von Karotten (Daucus carota L.) und Karottenprodukten." [S.l. : s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=971006784.
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Linda, Ekeman. "Ölets verkliga beska." Thesis, KTH, Skolan för kemivetenskap (CHE), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-154357.
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I detta projektarbete skulle tre olika ölsorters beska bestämmas. Beskan skulle bestämmas analytiskt genom två metoder, en HPCL och en spektrofotometrisk. Det skulle även avgöras vilken av metoderna som lämpade sig bäst för detta. Ölsorter är ur Lundabryggeriets sortiment. Beska mäts i IBU som är en förkortning på ”international bitterness units” och är milligram iso-α–syror per liter öl. Den analytiska IBU bestämningen skulle göras för att kunna få en uppskattning om hur riktiga de IBU värden var som Lundabryggeriet tidigare beräknat fram med hjälp ut av ett program, Glenn Tinseths. De två olika analysmetoderna som användes var, en spektrofotometrisk metod ”Hope bitterness in beer” och en HPLC metod ” Iso α-, α-and β-acid in hope and isomerized hop extracts in beer”. Under arbetets gång fastställdes det att tillredningen av extraktionslösningarna i den spektrofotometriska metoden är väldigt beroende på hur länge dessa lösningar skakas. Det fastställdes också att desto mörkare ölet var desto viktigare blev skakningstiden. För HPLC metoden fastställdes det att lösligheten av substansen ICE-I3, i standarden, beror på polariteten i lösningsmedlet och att det inte är optimalt att använda svagt försurad metanol, som var angivet i metoden ”Iso α-, α-and β-acid in hope and isomerized hop extracts in beer”. Då metanolen är svagt försurad är den även mer polär, vilket resulterade i att ICE-I3 inte kunde lösas. Att använda metanol som inte var försurad visade sig vara mycket mer lämpligt. I detta fall kunde det konstateras att den spektrofotometriska metoden var mer osäker än HPLC, speciellt då skakningstiden för fullständig extraktion av de isomerade syrorna inte kunde fastställas. Därför anses det vara bättre lämpat att fokusera på HPLC metoden vid fortsatt arbete för att fastställa ölsorternas IBU.In this project, the bitterness of three different kinds of beers was to be determined. The bitterness would analytically be determined with two methods, a HPLC method and a spectrophotometric method. The aim of the project was also to decide whitch of the methods that was best suited for this determination. Bitterness is measured in IBU which is an abbreviation of “International Bitterness Units” and is measured in milligram iso-α-acids per liter of beer. The analytical determination of the IBU was to be made, in order to get an estimate of how accurate previous entered IBU values were. Those values were estimated using calculations in the program, Glenn Tinseths. The determination of the IBU was executed with two different methods of analysis, a spectrophotometric method “Hope bitterness in beer” and a HPLC method “Iso α-, α- and β-acid in Hope and isomerized hop extracts in beer”. During the work it was concluded that the preparation of the extraction in the spectrophotometric method is very dependent on how long the solvents are shaken. It was also concluded that, the darker the beer was the more important the time of shaking the solvents was. For the HPLC method, it was determined that the solubility of substance ICE I3, in the standard, depends on the polarity of the solvent and that it is not optimal to use low acidified methanol, which was specified by the method “Iso α-, α-and β-acid in Hope and isomerized hop extracts in beer”. When methanol is weakly acidfied, it is also more polar, resulting in that the ICE-I3 could not be resolved. Using methanol that was not acidified at all was shown to be more appropriate. Finally, it was determined that the spectrophotometric method was more uncertain than the HPLC, especially when the specific time of shaking the solvents for complete extraction of the isomerade acids, could not be determined. The HPLC method is therefore considered to be the better fit of the two, and should be focus in further work of determining the beers IBU.
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Kelly, Matthew. "Protein-related ripening studies in soy-cheese analogues." Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267385.
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Sahlin, Karin. "Livets ironi : Historier i bitterhet och en kortare text om tiden i arbetet." Thesis, Kungl. Konsthögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kkh:diva-129.
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Texten är historier om hur arbeten kommit till samt en text om hur jag upplever tid. Introt handlar om att "slappna av", något jag gång på gång brottas med att känna. Två ord som jag tillsammans tycker speglar en bild av dagens samhälle. Där man ska vara så mycket och samtidigt verka avslappnad. Pyttsan.Utställningen är en samling objekt som jag gjort under det senaste året. Jag har varit intresserad av tyg, dels som material men också hur det använts som både nedvärderande och upphöjande i förhållande till makt.
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Clapp, Tod R. "Characterization of IP₃ receptors in bitter taste transduction." Access citation, abstract and download form; downloadable file 3.78 Mb, 2004. http://wwwlib.umi.com/dissertations/fullcit/3131664.
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Kobue-Lekalake, Rosemary Ikalafeng. "Sensory perception of bitterness and astringency in sorghum." Pretoria : [s.n.], 2008. http://upetd.up.ac.za/thesis/available/etd-01152009-175536.
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Werthmann, Katja. "Bitteres Gold Bergbau, Land und Geld in Westafrika." Köln Köppe, 2004. http://d-nb.info/1000130614/04.
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Snyder, Melissa, B. R. Terry, and Gayatri Jaishankar. "A Bitter Pill to Swallow." Digital Commons @ East Tennessee State University, 2011. https://dc.etsu.edu/etsu-works/8863.
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Lainer, Johanna [Verfasser]. "Molekular-sensorische Charakterisierung des bitteren Fehlgeschmacks in Mohnsamen (Papaver Somniferum L.) / Johanna Lainer." München : Verlag Dr. Hut, 2019. http://d-nb.info/1192568168/34.
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Bitter, Thorsten [Verfasser]. "Objektivierung des dynamischen Sitzkomforts / Thorsten Bitter." Aachen : Shaker, 2006. http://d-nb.info/1186583568/34.
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Pydi, Sai Prasad. "Structural and functional characterization of bitter taste receptors, T2R1 and T2R4." American Society for Biochemistry and Molecular Biology, 2011. http://hdl.handle.net/1993/23607.
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In humans, taste is one of the five senses, and helps in the recognition of nutritionally important and potentially harmful substances. It triggers innate behaviour to accept or reject food. Humans can sense five basic tastes, which are sweet, umami, bitter, salt and sour. The receptors that mediate bitter, sweet and umami tastes belong to the G protein-coupled receptor (GPCR) superfamily. A group of three receptors sense sweet and umami tastes, whereas bitter taste is sensed by 25 bitter taste receptors (referred as T2Rs). T2Rs are activated by structurally diverse natural and synthetic bitter compounds. Many common pharmaceutical compounds are bitter in taste and these are effective ligands for T2Rs. Recent finding of T2Rs in extra-oral tissues suggests these receptors are also involved in various physiological and pathophysiological processes. To understand the structure and function of these receptors, studies directed at elucidating their mechanisms of activation, and identification of novel ligands including bitter blockers (antagonists and inverse agonists), are required.
To obtain mechanistic insights into the role of the highly conserved, and receptor specific residues, two bitter taste receptors (T2R1 and T2R4) were targeted. In this study, a combination of molecular, biochemical and pharmacological approaches were used to identify the amino acids and motifs, important for T2Rs to switch from inactive to active state. A hydrogen-bonding network between transmembrane (TM) helices 1-2-7 was identified as important for T2R activation. Alanine-scan mutagenesis of intracellular loops (ICLs) 2 and 3 identified T2R regions important for G protein binding, and receptor activation. A pharmacological method was developed, to screen potential bitter blockers for T2Rs. Using this method, three novel bitter blockers, which include two natural antagonists and one synthetic inverse agonist for T2R4, were discovered. The role of expression tags in enhancing T2R4 expression was also pursued. T2R4 expression on the cell surface was increased 2.5 fold, when its N-terminus was tagged with rhodopsin N-terminal 33 residues (Rho33- T2R4 chimera). In conclusion, work carried out provides novel insights into the mechanisms of T2R activation, and in the discovery of bitter blockers for T2R4.
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Singldinger, Barbara Sophia [Verfasser]. "Molekularsensorische Studien zur Klärung der Ursachen eines bitteren Fehlgeschmacks von Haselnüssen / Barbara Sophia Singldinger." München : Verlag Dr. Hut, 2019. http://d-nb.info/1188516051/34.
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Vogt, Christian [Verfasser]. "Strukturanalytische Studien zu bitteren, antimikrobiellen und schaumstabilisierenden Hopfeninhaltsstoffen und Oxidationsprodukten in Bier / Christian Vogt." München : Verlag Dr. Hut, 2015. http://d-nb.info/1079767924/34.
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Lötze, Elmi. "Pre-harvest determination of bitter pit potential in apples /." Link to the online version, 2005. http://hdl.handle.net/10019/1096.
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Rablen, Stephen Ford. "Visualisation of Magnetic Structures by bitter decoration." Thesis, University of Manchester, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.518465.
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Medina, Juan Pablo. "Bitter beers: a spatial orientation problem solved." Revista de Química, 2014. http://repositorio.pucp.edu.pe/index/handle/123456789/99714.
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La determinación de la estereoquímica en los compuestos orgánicos ha sido un problema que la comunidad científica ha ido dando solución a lo largo de los años. Diferentes métodos han surgido, como la difracción de rayos X o los distintos tipos de Resonancia Magnética (RMN). Sin embargo, se acaba de descubrir que el método utilizado hasta ahora en la determinación de la configuración absoluta de los α-ácidos, que provienen del lúpulo utilizado en la elaboración de las cervezas bitter, parece que no era el correcto.Determination of the stereochemistry of organic compounds has been a problem that the scientific community has been giving solution to over the years. Different methods have emerged, such as X-ray Diffraction or different types of Nuclear Magnetic Resonance (NMR). However, it just has been discovered that the method used in the determination of the absolute configuration of the α-acids derived from hops used in the manufacture of bitter beers, was not the appropriate.
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Witney, Guy W. "Physiological studies of bitter pit in apple." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54444.
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In a series of related experiment: some aspects of the histology and physiology of the disorder bitter pit in apple (Malus domestica Borkh.) were studied.
A two year field study was conducted to induce consistent bitter pit development in type ’Delicious’ (D) and ’Golden Delicious’ (GD) apple fruit. Multiple spray treatments of CaCl₂ and MgCl₂, combined with paper bag fruit covers, were applied and subsequent bitter pit development examined. The main effect of bags in both cultivars was increased pit development, decreased Ca in fruit and increased fruit K. CaCl₂ sprays resulted in less pit development, increased Ca in fruit, and less fruit Mg. MgCl₂ sprays resulted in increased bitter pit, decreased fruit Ca, and increased fruit Mg. Overall, field treatments provided a wide range of bitter pit incidence after storage, from 100% (bag and MgCl₂ spray combined) to 3% (CaCl₂ spray alone) in both D and GD.
The cellular morphology of pitted apple fruit from field trees was examined using transmission and scanning electron microscopy. The overall tissue morphology of both cultivars was similar, but in pitted tissues differences were observed in tannin localization, starch hydrolysis, and cell wall morphology. Cation levels in the tissues were examined using X-ray microanalysis. High Mg levels were localized in pit cells, while K levels were similar in both healthy and pitted cells. Ca levels in both tissue types were too low to be detected by this method.
Using ’Golden Delicious’ fruit from the field study, the relationship between pyruvate kinase activity, fruit cation concentration and bitter pit was investigated. Pyruvate kinase activity during early fruit growth was higher in fruit which developed 100% bitter pit after storage (MgCl, spray + bag), than in fruit that developed 3% bitter pit (CaCl₂ spray). Fruit with a high bitter pit incidence had a lower Ca: Mg + K ratio than fruit with a low level of the disorder. There was a strong positive correlation between enzyme activity early in the season and bitter pit incidence alter storage. An assay for pyruvate kinase may be valuable for early prediction of postharvest bitter pit development.
Finally, the qualitative electrophoretic patterns of soluble fruit proteins from each treatment were examined starting early in the season and continuing until termination of fruit storage. Patterns from all treatments were almost identical throughout the season.Ph. D.
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Bitter, Natalia [Verfasser]. "Schutz deutscher Investitionen in Russland / Natalia Bitter." Baden-Baden : Nomos Verlagsgesellschaft mbH & Co. KG, 2014. http://d-nb.info/1107613663/34.
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RICCIARDI, FRANCESCA. "Genetic analysis on biosynthesis of compounds affecting bitterness in almond tree (Amygdalus communis L.= Prunus Dulcis Mill.)." Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363087.
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Wild-type seeds of Prunoidaeae are bitter and toxic as they accumulate
amygdalin, a cyanogenic phytoanticipin thought to have an important role in
defense against herbivores and pathogens. The sweet taste of the seeds of
cultivated almond (Prunus dulcis Miller D.A. Webb syn. Prunus amygdalus
Batsch) originates from a mutation selected during early domestication and
maintained in modern cultivars. Previous genetic analyses revealed that the
almond seed taste depends on the genotype of the mother plant. Moreover, it is
under monogenic control, and the allele associated with sweetness (Sk) is
dominant over the allele conferring bitterness (sk). In previous studies, the Sk
locus was positioned on almond linkage group (LG) 5. However, the molecular
nature of the Sk gene is still elusive.
The genome sequence of peach (Prunus persica L.), a species
evolutionary close to almond, has been recently released and is publicly
available at the Genomic Database of Rosaceae (GDR). In this thesis, we
exploited peach genomic resources to identify new molecular markers linked
to the Sk locus in almond. Moreover, we provide a fine-map of the Sk genomic
region and identified a few candidate genes for kernel taste.
The SSR markers BPPCT037, CPDCT028, EPDCU2584 and UDA045
were previously shown to be closely linked to the Sk locus on the almond LG5.
BLAST search for peach nucleotide sequences similar to these markers
SUMMARY
resulted in the identification of best matches all positioned on scaffold 5,
suggesting the identification of a synthenic region between the peach and
almond genomes. The two markers UDA045 and CPDCT028, previously
reported to flank the Sk locus, were found to delimit a region of about 810 Kb
in the physical map of peach, likely containg the Sk gene ortholog.
Aiming to saturate the Sk region, we designed several primer pairs on
peach genes included in the 810 Kb interval flanked by UDA045 and
CPDCT028. Sequence analysis of PCR products revealed the presence of six
SNPs segregating in a large F1 mapping population of 476 individuals,
obtained by crossing the two parental genotypes R1000 and Desmayo
Largueta. This information was used to develop CAPS markers linked to the
Sk locus.
Newly identified CAPS markers and previously reported Sk-linked SSR
markers were used to fingerprint the F1 population above mentioned. Marker
data were merged with phenotypic scores and used to produce a saturated map
of the Sk region. Notably, the marker order on almond LG5 resulted to be fully
in accordance with the order of ortholog sequences in peach scaffold 5,
indicating collinearity between the two genomes. Having provided strong
evidence for genome collinearity between almond and peach and the
identification of almond markers flanking the Sk locus, we concluded that the
Sk ortholog in peach is likely located in a physical region of about 80 Kb,
SUMMARY
delimited by the genes referred to as ppa003882m and ppa005388m according
to the nomenclature used in the GDR.
Primers designed on the seven peach genes included in the interval
delimited by the genes ppa003882m and ppa005388m were used on almond
cDNA obtained by the kernel tegument tissues of sweet and bitter almonds for
a real-time qPCR assay, in order to detect differences in expression levels that
would have indicated the implication of these genes in amygdalin
accumulation. Two of them were found to be more expressed in sweet
genotypes, although difference were not always significant in all the time
points of kernel ripening stage under test.
Researches performed during the PhD period brought to the identification
of a series of molecular markers linked to the Sk locus in almond. This is of
great interest for almond breeding, as they can aid the selection of sweet
genotypes without the need to wait for a long juvenile phase and carry out
phenotypic tests. Specific advantages of the CAPS markers identified in this
study regard their close linkage with the Sk locus, which minimizes errors due
to recombination, and their co-dominant nature, which allows to distinguish
between sweet homozygous and heterozygous individuals. Moreover, CAPS
markers can be obtained by means of simple protocols that require relatively
inexpensive laboratory equipment.
This thesis also provides a fine-scale map of the genomic region around
the Sk gene, which lays a foundation for its isolation via positional cloning and
SUMMARY
corroborates previous reports indicating high level of synteny and collinearity
between species of the Prunus genus.
According to the map provided in this thesis, and assuming collinearity
between peach and almond, the Sk gene should be one of the ortholog of the
seven peach genes flanked by the genes ppa003882m and ppa005388m. Five
of them (ppa022201m, ppa025417m, ppa027182m, ppa015634m and
ppa005343m, according to the GDR nomenclature) encode MYC transcription
factors. The remaining two genes, ppa011942m and ppa023406m, respectively
encode the MED10 component of the mediator complex, functioning as
transcriptional co-activator in eukaryotes, and a putative galactose oxidase.
The almond ortholog of the peach MYC transcription factor ppa022201m is a
very good candidate for being the Sk gene, as its expression was found to be
higher in the tegument tissue of a sweet genotype than in a bitter genotype, as
resulting from real-time qPCR.
Overall, we believe that this thesis might be of interest for basic research
and applied breeding. Currently, we are testing newly identified CAPS
polymorphisms on several almond genotypes, in order to test their possible
applicability in practical breeding programs, and sequencing the genomic
interval presumably containing the Sk locus in sweet and bitter almond
genotypes. Moreover, we are carrying out studies addressed to the functional
characterization of MYB transcription factor above mentioned which is a
candidate for being the Sk gene.
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Bryant, Nichole Elizabeth. "The Effect of Alcohol and Bitterness Levels on Brewing Yeast Viability." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/1995.
Full textAbstract:
Two of the most popular beer styles within the craft brewing industry are India Pale Ales (IPA’s) and those with high alcohol by volume (ABV). Production of these styles requires high gravity fermentation and high amounts of bittering hops in order to reach the required values for ABV and International Bitterness units (IBU) respectively. The aim of this study was to determine the impact of high gravity fermentation and high IBU levels on yeast viability and repitching cycles.
An initial experiment on high gravity fermentations was done in order to assess the effects this variable had alone. Successive five day fermentations employing serial re-pitching were performed on worts with low (10 °P), medium (14 °P), and high (18 °P) gravity levels. The minimum viability for repitching established for this study was 85%. Once the viability of a sample fell below this minimum, it would not be suitable for repitching. It was found that increasing gravity level led to lower viabilities at the end of the fermentation period. Viability decreased further as fermentation generation increased for the high gravity samples. Yeast harvested from low gravity fermentations could be repitched up to eight times. Medium and high gravity fermentations could be repitched up to five times.
This study was repeated at single gravity levels with low (25), medium (50) and high (75) IBU levels. A loss in viability with increased IBU levels over serial re-pitching cycles in the low gravity wort (10 ºP) was observed. It was found that at the low gravity level, yeast could be repitched eight times at the low IBU level, five times at the medium IBU level, and four times at the high IBU level.
When the experiment was repeated with medium and high gravity worts, the results indicated that the compound effects of increased gravity and IBU levels significantly reduced yeast viability throughout re-pitching cycles and thus limits the number of times that this yeast could be reused when compared to low gravity and low IBU fermentations. Medium gravity fermentations could be repitched three times at the low IBU level and twice at the medium and high IBU levels. High gravity fermentations could be repitched three times at all IBU levels.
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Geisenhoff, Heidi. "Bitterness of soy protein hydrolysates according to molecular weight of peptides." [Ames, Iowa : Iowa State University], 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1473208.
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Vara-Dannen, Theresa C. "Benevolence and bitterness : the African-American experience in 19th century Connecticut." Thesis, Swansea University, 2012. https://cronfa.swan.ac.uk/Record/cronfa43161.
Full textAbstract:
This study examines the African-American experience in 19th century Connecticut through the writing of its eminent resident authors, ordinary people, and journalists. In every racial incident that occurred during this period, white citizens were torn between profoundly emotional racist ideologies and a more humanitarian, Christian benevolence rooted in Connecticut's Congregational history. Even allies of the African-American cause, such as Harriet Beecher Stowe and Mark Twain, set clear limits on their support, perhaps to maximize the appeal of their work to the broadest readership. Newspaper editors, too, seemed to ensure that views within their newspapers expressed community standards. As a consequence, even the most forward-looking papers tended to preserve the balance of white power by perpetrating images of African-Americans as a servile and subservient caste; condoning and advancing colonization efforts; and portraying white people as the victims of 'levelling principles'. State legislation regarding voting rights, property ownership and interracial marriage was more generous than that of most Northern states, and allowed some African-Americans to succeed. Yet they were working against a tremendous weight of white bigotry that was so entrenched in custom and habit that no 'black' laws were deemed necessary, and black civil rights were advocated because they could not possibly affect white social associations. Furthermore, mainstream Connecticut newspapers were unique in that they saw fit to publish only what reinforced the state's most optimistic self-image as a civilized, tolerant and Christian community. This required a seemingly universal journalistic amnesia about white violence against African-Americans and their allies, along with the projection of southern guilt in cases of blatant discrimination in the state, and the thorough condemnation of 'extremists' like John Brown. The daily bigotry suffered by African-Americans, along with the hope of better economic prospects, led many to flee Connecticut's rural areas and group together for mutual help, support and comfort, in major cities. Consequentially, even today, the state is deeply residentially and economically segregated, resulting in physical, economic, social and psychological costs to all Americans.
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Chen, Qixuan. "Anti-obesity effect of bitter melon (Momordica charantia)." Click to view the E-thesis via HKUTO, 2004. http://sunzi.lib.hku.hk/hkuto/record/B31048778.
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Dymond, Danielle R. "Bitter Soil| Mapping Generational Female Experiences Through Poetry." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10751007.
Full textAbstract:
Bitter Soil: Mapping Generational Female Experiences Through Poetry is a collection of creative writing made up of a methodological essay and forty-three poems. This collection, produced during my time in California State University, Long Beach’s M.F.A. in Creative Writing program, explores both familial bonds and personal growth. The essay portion of this thesis uproots my family tree for closer inspection as I explain my subject matter, influences, and process, as well as the benefits and challenges of being a woman writer. The forty-three poems within my manuscript specifically focus on my grandmother, my mother, and myself, zeroing in on our experiences as women across three very different generations. These poems are broken into two parts: the first half is about the lives of my grandmother and my mother, and the second half is mostly about my own life, as well as the lives of several other women that have moved me. Essentially, the purpose of my thesis work is to communicate female stories, relationships, and power, using my own relatives as proof in a creative effort to honor the women that I know and inspire those that I do not.
34
Chen, Qixuan, and 陳起萱. "Anti-obesity effect of bitter melon (Momordica charantia)." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31048778.
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Crosswhite, F. S. "The Bitter Wild Cucumber of the Gila River." University of Arizona (Tucson, AZ), 1986. http://hdl.handle.net/10150/609094.
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Mweetwa, Alice Mutiti. "Biosynthesis of Steroidal Glycoakaloids in Solanum chacoense Bitter." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/28572.
Full textAbstract:
Steroidal glycoalkaloids (SGAs) are secondary metabolites produced by approximately 350 species in the Solanaceae family. SGAs are reported to be important for pest resistance and flavor enhancement at low concentrations but are toxic to humans and other mammals at high concentrations. Studies on sterol / SGA biosynthesis have implicated squalene synthase as a key regulatory enzyme because it catalyzes an irreversible step from the mevalonic acid pathway. However, the regulatory mechanisms of squalene synthase are not yet known. A study was conducted to elucidate the distribution pattern of SGAs and to clone the squalene synthase gene in order to determine a relationship between SGAs and gene expression levels. Solanum chacoense, a wild potato species was used as a model plant from which tissues were harvested at specified developmental stages and analyzed for SGA content. The results from the SGA analysis suggest a qualitative and quantitative tissue- and age-dependent accumulation of SGAs. Regenerative tissues such as, axiliary shoots, flowers and floral buds had the highest levels of 88, 49 and 63 µmole/g DW, respectively. The roots, stems and tubers showed the lowest amounts of SGAs of 1 to 8, 5 to 15 and 7 to 15 µmole/g DW, respectively. Stolons and tubers accumulated higher amounts of α-chaconine (59 to 67%) than α-solanine (61 to 64%) at all developmental stages analyzed. On the other hand, in young expanding, fully expanded, and old senescing leaves where leptine and leptinines tend to dominate, α-solanine and α-chaconine together accounted for only 8 to 15%, 7 to 15%, and 8 to 45%, respectively. Plant organs that showed the highest biosynthetic activity for SGA production also had high levels of transcripts coding for genes of isoprenoid biosynthesis. The results from the cloning and characterization of squalene synthase suggest that the cloned cDNA fragment is a putative S. chacoense squalene synthase gene with an open reading frame / predicted protein precursor of 411 amino acids. The cloned cDNA has high similarity (68-100%) to known plant squalene synthase genes and contains six deduced peptide domains observed in other species. The 3â untranslated regions of floral buds, young leaves (early vegetative stage), and fully expanded leaves (anthesis) were different in length with, 249, 335, and 202 nucleotides, respectively. The Southern blot analysis suggests a single copy gene although the existence of a gene family cannot be ruled out.Ph. D.
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Cho, Myong J. "Characterization of bitter peptides from soy protein hydrolysates /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9998475.
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Mueller, Kenneth L. "A study of mammalian bitter taste and coding /." Diss., Connect to a 24 p. preview or request complete full text in PDF format. Access restricted to UC campuses, 2004. http://wwwlib.umi.com/cr/ucsd/fullcit?p3142451.
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Griffin, Laura E. "The Influence of Dietary Flavanol Mean Degrees of Polymerization on Sensory Preference Trends and the Metabolic Syndrome." Diss., Virginia Tech, 2018. http://hdl.handle.net/10919/86238.
Full textAbstract:
According to the Centers for Disease Control, roughly 9.4% of the US population is diabetic, and at least 35% of the US population has metabolic syndrome. These diseases are associated with increased mortality risk, reduced quality of life, and altered taste perception of foods. With increased occurrence of these metabolic diseases, there is a greater need for research oriented towards using lifestyle modifications to combat illness. A relationship between flavanol consumption, health benefits, and taste perception has been well documented. Dietary flavanols are secondary plant metabolites that exist naturally in a wide array of polymerization states. The mechanisms behind the protective effects of flavanols are not entirely understood, particularly when considering how the mean degrees of polymerization (mDP), or average compound size, impacts the health benefits. Moreover, it is known that flavanol mDP influences the sensory attributes of flavanol-rich foods including bitterness and astringency. It is known that obesity and sensitivity to bitterness both influence perception of certain taste attributes such as sweetness and bitterness. The influence of these bitter and astringent sensations determined by flavanol mDP on consumer preferences for flavanol-rich products remains unknown. These influences on preference pose potential barriers to consumption, resulting in the loss of health benefits. The objectives of the research detailed here were i) to determine the effect of dietary consumption of small to medium-sized flavanols on markers of metabolic syndrome that were brought on by diet-induced obesity, ii) to determine how flavanol mDP influences the consumer perception and liking of flavanol-rich, wine-like products based on differences in consumer phenotype, and iii) to explore the potential to manipulate mDP of wine using traditional winemaking techniques. By way of an in vivo mouse model, it was observed that regardless of mDP, flavanols delivered at low dose, as part of a high-fat diet, reduced adipose-derived inflammatory cytokine production but did not prevent associated weight and fat gain. This suggests that small to medium sized flavanols may, at low dose, delay the onset of the pro-inflammatory state, which could ultimately protect against metabolic derangements associated with obesity and diabetes. Regarding the consumer acceptance of wine-like products made from flavanols of different mDP, and therefore different in bitterness and astringency intensity, it was observed in a consumer panel (n = 102) that when segmenting the panelists by body fat % and BMI classification, increased adiposity was associated with decreased ability to differentiate wine samples made with flavanols of different mDP. Moreover, differences in liking and ability to differentiate bitterness and astringency intensities were not as pronounced when segmenting the panelists based on bitterness sensitivity. This suggests that obesity may impact preference for flavanol-rich foods more so than sensitivity to flavor attributes associated with these products. Finally, in an exploratory effort to manipulate mDP of red and rosé wines using traditional winemaking techniques, no differences in mDP were observed in young wines, but significant differences in flavanol concentration were detected. It is hypothesized that aging of these wines could lead to greater differences in mDP, especially for those that had a high flavanol concentration at baseline. Future work will continue to build off these studies so that flavanol-rich products such as red wine can be optimized for health benefits and consumer acceptability of dietary polyphenols.Ph. D.
According to the Centers for Disease Control, roughly 9.4% of the US population is diabetic, and at least 35% of the US population has metabolic syndrome. These diseases are associated with increased mortality risk, reduced quality of life, and altered taste perception for certain food types. With increased occurrence of these metabolic diseases, there is a greater need for research oriented towards using lifestyle modifications to combat illness. Dietary flavanols, which are potent antioxidants derived from plants, are being explored for their ability to mitigate chronic disease. They exist naturally in a wide variety of sizes and structures depending on plant of origin, growing conditions, and food processing conditions. It is believed that the size of these compounds impacts their health effects and influences their taste profile; smaller compounds are more bitter while larger compounds are more astringent. The purpose of this research was to determine the effect of flavanol supplementation on markers of the metabolic syndrome and how differences in taste due to differences in flavanol size influence consumer liking and perception of winelike products. It was determined in this study that dietary flavanols, delivered at low dose in the context of a high-fat diet can slightly improve fasting blood glucose levels and prevent inflammation. When examining consumer preferences for wines made from dietary flavanols that are distinctly different in terms of bitterness and astringency, it was determined that overall, consumers liked wines that were less intense in terms of bitterness and astringency. However, when examining consumers classified as having a high body fat percentage or high BMI, their ability to differentiate the wines was decreased compared to lean counterparts. These findings suggest that dietary flavanol supplementation at a physiologically relevant dose may improve symptoms of diabetes and metabolic syndrome. Future work confirming these observations in humans is warranted, as are studies devoted to better understanding of the taste preferences of the obese population. This will allow for optimization of flavanol-rich foods that maximize health benefit while also being palatable to consumers.
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Staffansson, Martina. "Mitt hjärta är bittert : En lexikal typologisk studie om smaktermer." Thesis, Stockholms universitet, Institutionen för lingvistik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-144752.
Full textAbstract:
Smak är en komplex blandning av ett flertal faktorer och är mycket beroende av flera av våra andra sinnen. Studiet av smakers lexikalisering är mer begränsat i jämförelse med studiet av sinnena syn och hörsel och har inte haft en särskilt stor roll inom lexikal typologi hittills. Denna studie bygger på en triangulering där smaktermer och deras användning undersöks i ett tämligen representativt urval av världens språk samt i mer detalj i svenska. Studiens syfte är att utforska hur universellt ord för ”söt” är positivt och ord för ”bitter” är negativt konnoterade i individuella språk som svenska och mer generellt i världens språk. Detta görs genom att titta närmare på polysemirelationer, kolexifikationsmönster och metaforer i språken. Resultatet visar på att generella tendenser är likadana utifrån trianguleringens två studier, men att det finns skillnader på detaljnivå. Smaktermen söt används övervägande positivt och smaktermen bitter används övervägande negativt.Taste is a complex blend of several factors and is highly dependent on many of our other senses. The study of taste is more limited in comparison with the study of the senses of sight and hearing and the typological study of taste terms has not played a particularly important role in lexical typology so far. This study is based on a triangulation where taste terms and their use is investigated in a fairly representative sample of the world's languages as well as in more detail in Swedish. The purpose of the study is to explore how universal words for sweet are positively and words for bitter are negatively connotated in individual languages such as Swedish and more generally in the world's languages. This is done by looking into polysemic relations, colexification patterns and metaphors across languages. The result shows that general trends are the same from the triangulation's two studies, but that there are differences at the level of details. The taste term sweet is used predominantly positively and bitter is used predominantly negatively.
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Cheung, Imelda Wing Yan. "Bitterness in enzymatically-produced hydrolysates of commercial shrimp (Pandalopsis dispar) processing waste." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/31582.
Full textAbstract:
The shrimp processing industry produces a huge amount of waste which can potentially be converted into value-added products by enzymatic hydrolysis. Nevertheless, bitterness in hydrolysates is a common problem that needs to be addressed. In this study, 16 protein hydrolysate samples were produced from commercial shrimp (Pandalopsis dispar) processing wastes using Taguchi's L16 (45 ) experimental design. Four factors, namely water-to-substrate ratio, percent enzyme, time of hydrolysis and type of protease, were investigated. The properties of the shrimp waste hydrolysates were assessed by three responses: product yield, degree of hydrolysis and bitterness. It was found that the type of protease had the most significant impact on hydrolysate properties. Hydrolysates produced from the proteases had significantly higher soluble product yields compared to the controls incubated without added protease. Moreover, the yield from treatments with Alcalase or Protamex reached over 30%, which was six times higher than the control samples. In terms of degree of hydrolysis (DH), Alcalase, Flavourzyme and Protamex gave higher DH than bromelain, which had a DH similar to the controls. Despite the high soluble yields and DH for Alcalase and Protamex hydrolysates, their bitterness was intense and the 10% (w/v) solutions of these samples were evaluated to be greater than 2000 ppm caffeine. Bromelain and Flavourzyme samples had significantly lower bitterness close to 1500 ppm caffeine but these samples were still significantly more bitter than the controls, which contained nearly no bitterness. A sample (blended in 2:1 water-to-substrate ratio and hydrolyzed with 4% Alcalase for 4 hours) that gave a soluble yield of 37.64%, a DH of 2.30 meq/g and bitterness of 2300 ppm was selected for further fractionation by size and hydrophobicity to study the characteristics of the bitter substances. Results showed that bitter substances were small having molecular weight under 3 kDa and contained a large amount of hydrophobic amino acid residues such as Tyr, Phe, Leu, Ile and Lys. Therefore, it was concluded that Flavourzyme had the best potential to be used to produce protein hydrolysates from shrimp processing discards and small hydrophobic peptides were the major contributors to the bitterness.Land and Food Systems, Faculty of
Graduate
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Imhof, Monica Y. "Salt substitution : the inhibition of potassium chloride bitter aftertaste." Thesis, Oxford Brookes University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363568.
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Bitter, Kerstin [Verfasser]. "Geriatrische Medikationsanalyse für Pflegeheimbewohner durch öffentliche Apotheken / Kerstin Bitter." München : Verlag Dr. Hut, 2019. http://d-nb.info/1192568281/34.
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Teelock, Vijayalakshmi. "Bitter sugar : slavery and emancipation in nineteenth century Mauritius." Thesis, SOAS, University of London, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241817.
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Lotze, Elmi. "Pre-harvest determination of bitter pit potential in apples." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1291.
Full textAbstract:
Thesis (PhD(Agric) (Horticulture))--University of Stellenbosch, 2005.Bitter pit fruit in commercial consignments of apples still poses an economic threat to exporters from South Africa. Bitter pit develops pre-harvest, but gets progressively worse during storage and is only traceable once the lesions appear after storage. Accurate, early indications of bitter pit incidence will allow for remedial pre-harvest measures in the field, e.g. Ca foliar applications, to reduce the potential losses. Similarly, the automatic detection of a bitter pit fruit during packing will reduce financial losses by identifying unacceptable fruit before shipping. Fluorescence imaging is a fast, non-destructive technique, able to evaluate numerous fruits individually. Results of pre-harvest imaging on apples to identify fruit susceptible to bitter pit showed that pitted fruit were correctly classified, but misclassification of non-pitted fruit with fluorescence imaging was still too high. NIR-spectroscopy point meter readings could distinguish visible bitter pit lesions from healthy tissue. Important wavelengths associated with visible bitter pit were identified. This technique could also identify immature apples, more prone to bitter pit development. It could however not distinguish between bitter pit and non-pitted fruit when applied randomly on the calyx end of apples at harvest. Pre-harvest foliar applications to increase fruit Ca content and reduce bitter pit incidence, is a standard practice world wide. External Ca uptake by fruit was monitored to determine the efficacy of applications during different stages of fruit development. Two periods of efficient uptake of external Ca were identified, viz., cell division and the last few weeks before harvest. Foliar Ca applications from 40 days after full bloom were more effective in increasing fruit Ca content and reducing bitter pit incidence than at 80 days after full bloom, which was recommended previously. Mineral analysis of fruit has been used with variable success to predict bitter pit prior to harvest. The possibility of increasing the accuracy of existing predictive models by using analysis of individual fruit rather than pooled samples, was investigated. By improving the normality of different mineral distributions and decreasing the overlap between pitted and non-pitted fruit classes, it was attempted to improve the reliability of predictions based on variable threshold values. The Ca distribution showed a variation between pitted and nonpitted classes, but still a significant overlap between classes reduced the accuracy of the predictive capacity of this distribution. Even though our results produced a correct classification of 85% for non-pitted fruit, which can be useful, this was still below the required tolerance, of less that 2%, expected on the market. The effect of pruning and fruit bearing position on two-year-old wood on dry mass and Ca allocation of fruit was determined. ‘Golden Delicious’ fruit set was the lowest at the basal bearing position compared to the other positions evaluated and was contrary to expectations. Fruit in a terminal bearing position was superior to the basal position regarding total dry weight and fruit size. Distal wood possibly inhibited growth and set on the basal position via auxin distribution. Ca allocation differed between seasons and cultivars and could either be influenced by bearing position or presence or absence of re-growth.
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Lawson, David R. "Chemistry and biochemistry of Solanum chacoense, bitter steroidal alkaloids /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487843688958887.
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Sawano, Shoko. "Studies on sensory mechanism of bitter taste in mice." Kyoto University, 2005. http://hdl.handle.net/2433/145051.
Full textAbstract:
Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第11651号
農博第1507号
新制||農||910(附属図書館)
学位論文||H17||N4044(農学部図書室)
23294
UT51-2005-D400
京都大学大学院農学研究科農学専攻
(主査)教授 松村 康生, 教授 内海 成, 教授 伏木 亨
学位規則第4条第1項該当
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Bitter, Kerstin [Verfasser]. "Geriatrische Medikationsanalyse für Pflegeheimbewohner durch öffentliche Apotheken / Kerstin Bitter." Bonn : Universitäts- und Landesbibliothek Bonn, 2020. http://d-nb.info/1218301384/34.
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Kingdon, Lorraine B. "The Central Arizona Project: Water with a Bitter Twist." College of Agriculture, University of Arizona (Tucson, AZ), 1993. http://hdl.handle.net/10150/295716.
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Gallagher, Jacqueline. "Hydrolysis of casein by food grade enzymes." Thesis, Cardiff University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320181.
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