Graduation date: 1953

Thesis (M.S.)--Brigham Young University. Dept. of Sociology. / Bibliography: leaves 46-48.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1923. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 262-263).

The Carboniferous-Permian Grant Group of the Canning Basin, Western Australia, was deposited during the Late Palaeozoic Ice Age. This study utilises extensive seismic and well data to improve understanding of the controls on depositional style and architecture of the Grant Group. The study is based on 12 2D seismic surveys acquired between 1981 and 1990 on the Crossland Platform, Barbwire Terrace and Fitzroy Trough, and a newly acquired 3D seismic data on the Lennard Shelf, integrated with data from 66 exploration/appraisal wells. Particular focus has been on the structural evolution of the Canning Basin and its influence on Grant group deposition, the complex morphology of the Base Grant unconformity, and recognition of evidence for glacial environments from seismic and well data. Previous workers subdivided the Grant Group into the lower Reeves Formation and upper Grant Group. In this study the Reeves Formation is interpreted to be clearly a separate stratigraphic unit, defined as a syn-rift sequence restricted to the Fitzroy Trough. It records a growth of more than 1870 m toward the Fenton Fault. Movement along the Devonian-Carboniferous extensional faults is interpreted to have ceased prior to the deposition of the Grant Group. An angular unconformity observed at the base of the Reeves Formation is interpreted to be evidence for the middle Carboniferous Meda Transpressional Movement. Two large compressional anticlines underlying the Reeves Formation can be associated with a left-lateral bend in the Fenton Fault. The transpressional movement is interpreted to be characterised by a dominant dextral strike-slip movement. The event separates two major extensional phases of the Devonian-Carboniferous faults, the Devonian-Lower Carboniferous Pillara Extension and the Upper Carboniferous Point Moody Extension. The overlying Grant Group was deposited during a post-rift sag phase. Minor displacement of the Grant Group, associated with some faults, is the result of the later reactivation caused by the Triassic-Jurassic Transpressional Movement. The cessation of faulting prior to the Grant Group deposition supports the interpretation that the extensive diamictites observed throughout the Canning Basin are most-likely glacial in origin and not related to faulting. The base Grant Group Unconformity is observed to be a complex surface that develops as a result of a variety of processes, including faulting, salt dissolution and glacial erosion. Localised thickening of the older Worral Formation produces discrete topographic highs that dominate the Broome-Crossland Platform. They are interpreted to have formed initially as local depressions associated with subsurface dissolution of underlying Mallowa Salt. This resulted in deposition of a thickened Worral at these locations. Later partial dissolution of salt at the margins of these structures occurred prior to the Grant Group deposition, evident from reflector onlap onto these so called “Worral Sombreros” within the lower most part of the Grant Group. Later complete removal of salt, resulted in post depositional deformation of the Grant. The Grant Group can be divided into a number of formations, that have been correlated and mapped throughout the study area and their seismic facies interpreted to improve understanding of the depositional environments and evolution. The basal Betty Formation (≈80-500 m) consists predominantly of sandstone with thick intervals of diamictite and conglomerate and minor mudstone. Seismic interpretation in this study, together with integrated well analysis, supports previous studies that suggest it was deposited during repeated cycles of glacial advance and retreat. At least four cycles can be defined from this study, based on recognition of major erosional surfaces on the Lennard Shelf. The Winifred Formation (≈25-110 m) is mudstone dominated interval with minor sandstones, deposited during a major deglaciation. The Carolyn Formation (≈60-450 m) consists of massive and cross-bedded sandstones with thin intervals of mudstone. This study has recognised for the first time two probable glacial intervals restricted to the Lennard Shelf and Fitzroy Trough during deposition of Carolyn Formation. Detailed mapping has identified NW-SE to N-S oriented channels and palaeo-valleys systems, interpreted based on their character, to be formed sub-glacially by melt water. This extends the glacial influence in the basin to the end of the Grant group and these results provide valuable data on the influence of structural evolution and ice sheet dynamic and distribution within the Canning Basin. New information on the depositional architecture of the Grant Group also improves understanding of the potential for reservoir development with a section that has proven hydrocarbon potential.

Traditional African foods are often rich in nutrients and play an important role in increasing variety in diets of people in rural areas. Tshidzimba is popular amongst the Vhavenda of South Africa. It is made from maize samp, milled peanuts and salt. However, it has a very short shelf life when stored at ambient temperature. Canning, drying and fermentation of Tshidzimba were investigated to increase shelf-life. Factors investigated were microbiological quality, nutrient content (in terms of fat and protein content), levels of essential amino acids, water activity and sensory acceptability. Unpreserved Tshidzimba had very high total plate counts, yeasts and moulds after 3 days of storage at 25°C. Fermentation reduced the yeasts and moulds by 102 and total plate counts by 103 after 21 days of storage at 25°C from those of unpreserved Tshidzimba. Drying reduced the yeasts and moulds by 104 and total plate counts by 105 after 21 days of storage at 25°C. Anaerobic spore formers were not detected in canned Tshidzimba after 21 days of storage at 25°C. Drying reduced the fat content probably due to fat oxidation at the elevated drying temperature (50°C). However, in general the preservation methods had little effect on the general nutrient content of Tshidzimba. Tshidzimba protein showed low lysine value compared to the estimates of amino acid requirements for infants. For Tshidzimba to be a good source of nutrients for infants, fortification with a higher proportion of legume grains is recommended. Drying seemed to increase lysine (2.61 g/100 g protein) compared to that of unpreserved Tshidzimba (2.28 g/100 g protein), while canning reduced lysine (1.97 g/l00 g protein), probably due to its participation in Maillard reaction at the high canning temperature (116°C/70 min). Fermentation increased methionine content probably due to fermentative microorganisms, which are known to produce some amino acids while fermenting food products. Canning seemed to have reduced the methionine content possibly due to Maillard reaction. Consumer panellists indicated that of the preserved Tshidzimba, dried Tshidzimba had high acceptance compared to canned and fermented Tshidzimba. Some panellists disliked the sour taste of fermented Tshidzimba. Dried Tshidzimba was perceived to have a firmer texture compared to unpreserved Tshidzimba. Further research could help to determine the appropriate temperature/time combination that can least affect the texture of dried Tshidzimba. / Dissertation (M Inst Agrar ( Food Processing))--University of Pretoria, 2006. / Food Science / unrestricted

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The food standard of the National Nutrition Council was met much more nearly by users of the community canning center than by non-users. Nearly all meat canned by the one hundred families interviewed was canned at the community canning center. The Food Production War Training courses were, in 1943, their first year, composed largely of people who had not gardened or processed foods before. They averaged more quarts canned than did experienced gardeners not attending classes. The families of those not attending these classes averaged a greater annual consumption of potatoes and dried beans than was recommended for a healthful diet. Evening School classes, which followed the interviews in 1943, were composed of members of families whose diet had shown an over-supply of potatoes and dried beans and a shortage of tomatoes. They made plans for 1944 gardens in which food in recommended proportions was to be produced. They planned to use improved methods of production. Row space and seeds ordered were "tailored to fit” the particular families concerned. They used improved practices recommended and increased their use of the canning center. Families of the V. P. I. faculty provided the most adequate supply of vegetables in 1943. The negro group came second in this. All groups needed an addition of tomatoes. By using the canning center, the High Top and faculty groups led in the number of quarts of vegetables, apples, and meat canned. Professional and farmer groups provided the most vegetables but the latter canned them very little. Enumeration data show that lack of proper foods was more common among those not attending classes than among those attending. Interest in diet, food production and conservation shown during the interviews seemed genuine. Lack of sufficient information on these subjects was prevalent. However, classes in 1943 and in 1944 were lightly attended. As teaching aids, graphic means were most effective. Many such films, charts, and pictures are available. No means of getting adequate whole grains into the diet has been established in the community studied. The annual family food budget is of great value in covering the needs adequately and efficiently. Information and facilities for a competent food conservation program are not lacking in the community of Blacksburg, yet a large proportion of its families have not yet become aware of their needs or of the means of providing for such needs. Where interest is aroused, the group studying together find much information that is "news" to them and proceed, with improved practices, to gratifying results. A valuable development of democracy is found in such groups where mutual interest and shared work bring people of many classes, occupations, and backgrounds together in the neighborhood and in the community. Basic food needs are common to all people and interest in them is seldom lacking. The integration of community life has a great opportunity in the food conservation program. Individual health and national coordination lie in such a program in the community. / M.S.

Thesis (MBA (Business Management))--University of Stellenbosch, 2009. / ENGLISH ABSTRACT: The vegetable unit of Tiger Brands annually is responsible for the canning of approximately 115,200,000 cans of a variety of vegetables, of which baked beans constitute approximately seventy percent. The canning of baked beans is subject to a number of challenges with regard to the raw materials and equipment used. The challenges involve the approved raw materials, the storage thereof and the condition and age of the equipment in the plant. The baked beans are produced throughout the year and inconsistencies in the final product are a major cause for concern. The primary aim of this study was to determine which cultivar of beans is the most suitable for use in the canning industry and whether other cultivars can be used with some adjustments to the production processes to eliminate the current inconsistencies. A further aim was to make recommendations on how to create more capacity and to increase the quality of the final product. The problem was addressed by analysing the production processes for the three different bean cultivars over a period of approximately three months and determining the behaviour of the different cultivars. It is clear from the data collected that the different cultivars behave differently during the production processes and yield different results at the final stage of inspection. Human intervention during the production processes also played an important role in the quality of the final product of the different bean cultivars. Human interventions are currently necessary due to the age of the equipment, poor maintenance over the years and modifications made to the equipment to try to increase capacity and the quality of the product. Further studies could be conducted in some of the areas excluded from this study, to determine the suitability of other bean cultivars for the canning industry. / AFRIKAANSE OPSOMMING: Die groente-eenheid van Tiger Brands is jaarliks verantwoordelik vir die inmaak van omtrent 115,200,000 blikkies groente van verskillende soorte waarvan gebakte bone omtrent sewentig persent van die volume behels. Die inmaak van die bak bone is onderhewig aan unieke uitdagings ten opsigte van die rou materiaal en masjinerie wat in produksieprosesse gebruik word. Die unieke uitdagings behels die verskille in die goedgekeurde bonekultivars, die opberging daarvan en die toestand en ouderdom van die masjinerie in die aanleg. Die inmaak van die bak bone vind regdeur die jaar plaas en die wispelturige resultate in die finale produk is 'n groot rede tot kommer. Die primêre doelwit van die studie was om te bepaal watter bonekultivar die mees geskikte kultivar vir gebruik in die inmaakbedryf is en of die ander kultivars meer aanvaarbare resultate sal lewer as sekere verstellings in die proses aangebring word om die kwaliteit te verbeter en die teenstrydige resultate uit te skakel. 'n Verdere doelwit was om aanbevelings te maak oor hoe om die kapasiteit van die aanleg te verhoog, sowel as om die kwaliteit van die produk te verbeter. Die probleem is aangespreek deur die data wat oor 'n tydperk van drie maande oor die produksie prosesse vir die drie verskillende kultivars ingesamel is, te analiseer, en die gedrag van die drie verskillende bonekultivars in elke proses te bepaal. Dit is duidelik te sien in die verskeidenheid van ingesamelde data dat die verskillende bonekultivars verskillend reageer gedurende die produksieprosesse en dus verskillende resultate gedurende die finale inspeksieproses lewer. Menslike ingrype in die produksieprosesse speel 'n belangrike rol in die uitkoms van die finale produk se kwaliteit by die verskillende bonekultivars. Die menslike ingrype is tans krities belangrik in die produksieprosesse as gevolg van die ouderdom van die masjinerie, die swak instandhouding wat oor die jare uitgevoer is, asook die wysigings wat aan die masjinerie aangebring is in 'n poging om die kapasiteit van die aanleg te verhoog en om die produk se kwaliteit te verbeter. Verdere studies kan uitgevoer word in sekere van die ander areas wat by hierdie studie uitgesluit is, om te bepaal of ander bonekultivars ook in die inmaakbedryf gebruik kan word.