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The purpose of this experiment is to test the relative yields of grain from across-bred grains s.s compared with self fertilized seed of the same varieties. It was originally purported to make these tests with both wheat and barley. However, owing to unfavorable greenhouse conditions the wheat plants bloomed very poorly and the crosses made set very little seed so the wheat was dropped and the work done entirely with barley. Before entering into the details of the work conducted, a brief review will be made of small grain breeding work at other places. The Agricultural Experiment Station of Wisconsin has only recently issued a bulletin on barley cultivation. Barley being one of the principal crops of Wisconsin, the Experiment Station has made considerable effort to improve the seed production. Individual selection and crossbreeding have been carried on extensively. Up to the present time no cross-bred varieties have been developed that compare favorably with the pure strains. Their great work has been in individual selection and the production of the so-called pedigree barleys. They started by procuring foundation stock from the best varieties in the United States and Canada. These were planted in small plats and watched carefully during their growth. At harvest time the best heads were selected from the best plants. These were in turn grovm in centgener beds and again selected. After five years of this close selection larger quantities of seed were saved and planted. The sixth year small quantities of this seed were sent out to co-operating students all over the state. In this way the new varieties were disseminated throughout the state and were soon available to every farmer in the state. The Wisconsin station bred for large yields, for resistance to smuts, and for uniformity in size and quality of grain, in length and strength of straw and in time of germination and maturity. In twelve years time sixteen different strains of pedigree barley were developed that were superior to the old strains.The six-row bearded was found to be superior to all other varieties. Minnesota has probably done as much or more work than any other State in breeding and improving wheat. The Experiment station has been working for twenty-five years to produce improved strains for the use of Minnesota farmers and have been well repaid in many cases. Their work has been along the usual lines of cross breeding and selection. Two kinds of cross breeding were practiced - out-crosses and in-crosses. Out-crosses were made between plants of different varieties and in-crosses between plants of the same variety. The seed from these crosses was planted and the best one plant from each arose selected to continue the breeding. This individual selection was continued for several years before it was put out as a new variety. In this way several new varieties were developed that yielded very creditably with the best of the old varieties. However, it was found that large numbers had to be worked with in order to get even one cross that was good. The vast majority of them were no good. While out-crosses were harder to get than in-crosses, they gave more evidence of being crossed than did the in-crosses. Only one of the in-crosses showed enough variation from the parent stock to indicate that it was hybrid. Some of the best known varieties originating from crosses are the Fife and Blue stem wheats. After establishing a new variety it was disseminated throughout the state in much the same way as the barley varieties were in Wisconsin. The gain to the farmers of the state by this practice has been immense. It made available for the farmer pedigreed seed that was far superior to the scrub stock commonly used. The Nebraska Experiment station nas done a great deal of wheat breeding work in last twenty years, mainly along lines of selection. In former years the greater part of the wheat grown in Nebraska was spring wheat. The wields were not what they should be so attention was turned to winter wheats. The experiment station took the matter up and has developed a winter wheat that has increased the yield five bushels and more per acre. The variety found to be best suited to Nebraska was the Turkey Red. Dr. T. L. Lyon undertook to improve this variety by a systematic method of selection. To start with he took one thousand select heads and planted them in separate rows in the nursery. The second year the best heads from these rows were planted. This was continued for three years, some of the poorest being discarded each year. At the end of three years. The seed was planted in thirtieth-acre plats. For five years this was continued until good comparisons could be made of the various strains. Then the wheat was sold in ten bushel lots, in different sections of the state on the condition that the buyer should seed according to instructions and make a report on the results. The reports showed that an average of twenty-one tests in twenty counties gave a net increase of four bushels per acre over the local Turkey Red Wheat. In only three instances did the local wheat excel the improved strains. Dr. Hjalmar Wilssen of the Swedish Experiment Station, has done a great deal of breeding work with small grains. He has made selections tending toward improvement along all lines. In some instances he has been successful and in others very unsuccessful. He found that deficiencies of technical nature could be overcome, such as length of spikelet but where the foundation principles were concerned it was more difficult and sometimes impossible. One of his failures was an attempt to breed few stronger culms in barley. One of the most valuable barleys grown in Sweden was disposed to lodge or fall down. Nilsson tried to remedy this by selection. He spent years of hard work on the problem but never accomplished anything and finally gave it up. He later accomplished his end problem by producing another strain of barley which had as good quality as the old, and at the same time had strong culms. / Master of Science

no abstract provided by author / Master of Science

I Smoothness and texture of ice cream are closely associated both with fresh and refrozen ice cream. II Smoothness depends upon the amount and fineness of division of solids present other than those in true solution, within limit ; that iis, the smoothness depends upon size and distribution of ice crystals which in turn depend upon the number and nearness together of minute solid particles which interfere with crystallization and reduce the size of the ice crystals. III Colloidal solutions of solids other than fat are best adapted for filler in ice cream. The finer the division the better. IV The more complete the effiulsior of the fats the better. The homogenizer has its application in this respect. V The keeping qualities of ice cream depend upon the stability of the ''mix". That is, the keeping qualities of ice cream made from a given mixture will depend upon the disposition of the solids in that to separate from the liquid, which in turn depend upon the fineness of division of the solids. The finer the division the better the keeping qualities up to the point at which the solid merges into a true solution. / Master of Science

1. Plain Ice Cream: In plain ice cream (control) as the per cent of fat is increased the cream becomes softer. Butter fat, combined wiith other material than milk solids, changes the crystallization and produces a stiff cream. When too much fat is present whipping takes place producing a cream that is soft and which melts more rapidly than when a medium amount of fat is used. The decrease in hardness is noticed slightly between 8% and 19% plain cream. 30% plain cream showed a much softer cream than 8% or 19% cream. In plain ice cream the presence of fat increases the power to resist melting. This resistance is most noticeable between the melting of the 8% end 19% cream. 30% cream shows the power to resist melting to a less degree. 2. Cream containing gelatin: Gelatin in a large or small quantity produces similar effects, depending upon the per cent of cream used. The power to withstand pressure and the melting resistance increases as the amount of gelatin increases when compared with the control cream with a similar fat content. The hardest and most heat resistant cream is produced with a medium per cent of fat and a large amount of gelatin. Here too, as in the control cream, fat is essential to produce hardness and melting resistance until a point is reached where whipping affects the texture. After whipping begins the incorporated air reduces the hardness and melting resistance. Four ounces of gelatin give about the same hardness as four ounces of corn starch but it is much better, producing a smoother cream which is more stable under ordinary conditions. Compared with all other creams used, cream in which gelatin is used has the greatest ability to withstand heat and is the hardest. 3. Cream Containing Gum Tregacanth: Gum tragacanth with a low per cent of fat produces a cream that is slightly harder, with slightly more power to resist heat than plain cream. As the per cent of fat is increased the power to resist pressure and heat decreases falling below plain cream, showing gum tragacanth acts as a filler and not as a binder. The hardness and melting resistance of cream containing gum tragacanth decreases as the per cent of fat increases. The reverse is true with gelatin to a point where whipping is very noticeable. Cream containing gum tragacanth becomes softer and melts more rapidly as the per cent of fat is increased. Corn starch increases the hardness and power to resist heat as the per cent of fat is increased until a point is reached where the whipped condition effects the texture. Its most noticeable effect on the texture of ice cream, because of the nature of the gum, is to impart a smoothness which becomes slimyness when large quantities are used. 4. Cream Containing Corn Starch: When corn starch is used as a filler slight increase in hardness and melting resistance is noticeable with 19% cream compared with 8%. Whipping is very noticeable with the 30% cream. Cream containing corn starch is harder and more resistant to heat than plain cream of the same per cent fat. Corn starch compares favorably with a similar amount of gelatin the starch cream being more granular than the gelatin cream. Corn starch produces a coarse granular cream, while gum tragacanth produces a smooth soft cream. The most noticeable effect of starch is, the cream is very light due to the whipped condition. This is noticeable in each per cent of cream. / Master of Science

no abstract provided by author / Master of Science

De Kol 2d, Pietertje Hengerveld and Belle Koendyke each have two daughters. For each daughter the following number of grand daughters are found. For Belle Korndyke 93.5, De Kol 2d 81.5 , and Pietertje Hengerveld 60.5. The following number of great-grand-daughters may be attributed to each grand-daughter: De Kol 2d 5.29, Belle Korndyke 3.11 and Pietertje Hengerveld 2.96. This shows De Kol 2d was more prepotent over her great-grand-daughters or her daughters were bred to better sires. The percent of the progeny found in each class clearly shows the prepotency of the progenitor. The most noticeable influence over the grand daughters of the first class was that of Belle Korndyke, having 16.52% of progeny in first class. De Kol ranked second and Pietertje Hengerveld third. In class two Belle Korndyke ranks first, De Kol 2d second, and Pietertje Hengerveld third. In classes three and four some change is order is noticeable; Pietertje Hengerveld ranks first, De Kol 2d second, and Belle Korndyke third. / Master of Science

<p>The purpose of this essay is to examine and compare narrations by five witnesses, who has written about atrocities against Christians from 1915 to 1919 in what is today south-eastern Turkey, but what was then the Ottoman Empire. I have focused on how the roles of perpetrators, victims, spectators and protectors are featured in the witness narrations. Four questions were posed in the study: Who are portrayed as perpetrators, victims, bystanders and protectors in the various witness narrations? How are these roles expressed in the witness narrations? What differences can be found among the five selected witness narrations from Mardin and Urfa, 1915-1919? What are the explanations of the differences in the witness narrations? The method I have used has been an analysis in which I compare how the different narrations capture the events of 1915-1919. I have used three factors to look at the explanations why there may be differences in the witness narrations. The three factors are nationality, position, and religious affiliation. In the comparison and the results of the witness narrations, I have found that the three factors affect the way the authors write about the events and that these factors help to explain the differences in the witness narrations. These factors are a part of the authors’ respective worldviews. Also, local differences, power constellations, and political factors meant that witness narrations differed.</p>

The purpose of this essay is to examine and compare narrations by five witnesses, who has written about atrocities against Christians from 1915 to 1919 in what is today south-eastern Turkey, but what was then the Ottoman Empire. I have focused on how the roles of perpetrators, victims, spectators and protectors are featured in the witness narrations. Four questions were posed in the study: Who are portrayed as perpetrators, victims, bystanders and protectors in the various witness narrations? How are these roles expressed in the witness narrations? What differences can be found among the five selected witness narrations from Mardin and Urfa, 1915-1919? What are the explanations of the differences in the witness narrations? The method I have used has been an analysis in which I compare how the different narrations capture the events of 1915-1919. I have used three factors to look at the explanations why there may be differences in the witness narrations. The three factors are nationality, position, and religious affiliation. In the comparison and the results of the witness narrations, I have found that the three factors affect the way the authors write about the events and that these factors help to explain the differences in the witness narrations. These factors are a part of the authors’ respective worldviews. Also, local differences, power constellations, and political factors meant that witness narrations differed.

LIMA, Ana Cristina Pereira. Obreiros pacíficos: o Círculo de Operários e Trabalhadores Católicos São José (Fortaleza, 1915 - 1931). 2009. 198 f. Dissertação (Mestrado em História) - Universidade Federal do Ceará, Departamento de História, Programa de Pós-Graduação em História Social, Fortaleza-ce, 2009. / Submitted by Maria Josineide Góis (josineide@ufc.br) on 2012-06-19T16:43:17Z No. of bitstreams: 1 2009_Dis_ACPLima.pdf: 1246009 bytes, checksum: ea2543efc9d2641e9118b626af40fd29 (MD5) / Approved for entry into archive by Maria Josineide Góis(josineide@ufc.br) on 2012-06-25T12:37:16Z (GMT) No. of bitstreams: 1 2009_Dis_ACPLima.pdf: 1246009 bytes, checksum: ea2543efc9d2641e9118b626af40fd29 (MD5) / Made available in DSpace on 2012-06-25T12:37:16Z (GMT). No. of bitstreams: 1 2009_Dis_ACPLima.pdf: 1246009 bytes, checksum: ea2543efc9d2641e9118b626af40fd29 (MD5) Previous issue date: 2009 / We analyze the performance of the Círculo de Operários e Trabalhadores Católicos São José, in Fortaleza (CE) from 1915 to 1931. It was considered aspects of worker associations, the reach of the Catholic Church and the heterogeneity of worker class in the city. Thus, we decided to study the various experiences of workers in this period, which involves association possibilities, rights, education, leisure, usage and routes within the city. We understood the Círculo Operário as a collective subject effectively participating in the workers’ association of Fortaleza during the First Republic. / Analisamos a atuação do Círculo de Operários e Trabalhadores Católicos São José em Fortaleza (CE) entre 1915 e 1931. Foram considerados aspectos do associativismo operário, a aproximação da Igreja do mundo do trabalho e a heterogeneidade da classe operária na cidade. Para tanto, propomos-nos a estudar as experiências diversas dos trabalhadores neste período, que envolvem possibilidades associativas, direitos, educação, lazer, usos e trajetos dentro da cidade. Entendemos o Círculo Operário como sujeito coletivo participando efetivamente do movimento operário de Fortaleza durante a Primeira República.