A series of experiments were conducted to investigate the effects of certain biological, nutritional, and processing factors on breast meat quality of broilers. In the first experiment, the influence of genetic strain, plane of nutrition, and age at slaughter on breast meat quality was evaluated. Breast meat from a high yield line of broilers had lower pH at 24 h postmortem (PM), greater L*, a*, and b* values, lower water holding capacity (WHC), and higher expressible moisture (EM) than those of a line selected for rapid growth. Breast meat from birds processed at 42 d had lower WHC than those processed at 53 d, even though no differences in pH and L* values at 24 h were observed. No significant effects due to plane of nutrition on meat quality traits were observed. In Experiment two, the influence of strain and chilling methods (ice or air chilled) on breast meat quality was studied in broilers. Breast meat quality significantly differed among strains, with one of the strains evaluated having higher muscle pH, lower L* values, and higher WHC than the other strains. Ice-water chilling significantly reduced the rate and extent of PM pH decline, but had significantly lower WHC and higher EM than those from carcasses chilled by air. However, chilling conditions did not influence breast meat color. In Experiment three, the effects of strain and gender on breast muscle quality of broilers was studied. Meat quality traits were evaluated on both sexes of six genetic crosses of commercial strains. No significant differences in breast meat quality traits among strains were observed. However, differences between sexes were highly significant. The P. major muscles of females had lower pH values at all PM times, higher L*, a*, and b* values, and lower WHC than males. The P. minor of females had significantly lower pH, lower WHC, higher EM, but similar color L*, a*, and b* values than males. In Experiment four, the effects of strain, gender, and age at slaughter on breast meat quality were studied. Strain differences were observed in both sexes, but these differences did not show any specific relationship with the strain genotype. Breast muscles from a male pure line had superior meat quality, with higher muscle pH, and WHC, but higher L* values than the other strains. Significant differences in breast meat quality traits due to age at slaughter were also observed. Regardless of gender, breast muscle pH at 24 h PM and WHC decreased linearly with age, while breast muscle temperature and L* values increased in a linear fashion with advancing age at slaughter. No significant strain by age interactions were observed for any of the meat quality traits evaluated. The results of these studies indicate that commercial genotypes differ significantly in PM muscle metabolism and subsequent meat quality. The results also indicate that female broilers and older birds might be more susceptible to meat quality problems. / Ph. D.

Master of Architecture / A series of surfaces were developed being inspired by the textiles (sarees) of India. The saree was deconstructed, stripped from its mythological and traditional layers of meanings to reveal the threads and was transformed to abstracts that revealed its tectonic characteristics. 18 singular wooden frames were individually woven using cotton threads and then layered to reveal colours and surface qualities. A series of drawings assisted the process to make sense of the spatial quality of the layering of threads.

M.S.

The results of this investigation check the earlier work done by Czapek (1) in which he isolated an aldehyde which he termed “Hadromal”, and indicated as possibly being coniferyl aldehyde. The work was extended considerably, however, to positively identify “Hadromal” as being coniferyl aldehyde and to show that it was the substance responsible for the color reactions of wood. A new method as found to isolate “Hadromal”, namely, forming a bisulfite addition product and decomposing this product in the presence of iso-propyl ether. The crystals of “Hadromal” could then be recovered from the iso-propyl ether and purified. By this method, it was possible to identify “Hadromal” as coniferyl aldehyde, and show it to be responsible for the color reactions of wood. If ligroin was used as the solvent in place of isopropyl ether, a yellow oil separated, which evidently had a prohibiting effect upon the formation of crystals of coniferyl aldehyde and which was difficult to separate from the crystals. This oil was present when iso-propyl ether was used, but in a much lesser quantity. This oil was found to contain guaiacol. Pinene and a small amount of resin. As some of the investigation, Risi and Labri (1), who disagreed with Czapek (2) and Hoffmeister (3) used ligroin as the solvent, it is possible that their conclusions that “Hadromal” was composed of guaiacol, furfural, and catechol might have been influenced by the presence of oil. Results of this investigation also show what most earlier investigators had predicted, with the exception of Hoffmeister (3), that “Hadromal” is present in woody tissue in extremely small amounts. / M.S.

A sporadic pink color development in cooked, uncured turkey products remains a problem within the poultry industry because consumers associate this defect with inadequate cooking. Previous research demonstrated that nonfat dry milk (NFDM) has the ability to reduce pink color. The objective of this research was to determine if other dairy proteins also possess this capability. In particular, sodium caseinate (SC) and whey protein concentrate (WPC) were evaluated and compared to nonfat dry milk and to no dairy protein containing processed turkey. Pink color development was induced in the poultry products to simulate this defect in products by the addition of nicotinamide to produce nicotinamide hemochrome or sodium nitrite or sodium nitrate to produce nitrosylhemochrome. Prior to protein testing, measurement of these two pigment using reflectance spectrophotometric methods was evaluated. The reflectance ratio of %R at 537 nm divided by %R at 553 nm was able to predict (R²=0.99) concentrations of nicotinamide up to 2%, the highest level tested. The ratio of %R at 650 nm divided by %R at 570 nm was able to predict nitrite (R²=0.97) below 20 ppm. To narrow the possible dairy protein choices, three WPC and two SC dairy proteins, along with nonfat dry milk were evaluated for their ability to inhibit nicotinamide and nitrite induced pink color. Results of this prescreening indicated that variations among the different types of proteins existed in both their abilities to reduce the pink color when pink color generating ligands were intentionally added, and when no ligands were added. Some of the dairy proteins actually increased the redness of the control turkey formulation. The WPC (Alacen 882, New Zealand Milk Products, North America, Inc, Santa Rosa, CA) and SC (Alanate 180 New Zealand Milk Products, North America, Inc., Santa Rosa, CA) protein products chosen in the prescreening were evaluated with nonfat dry milk at various levels. A simplex lattice response surface design enabled prediction of these proteins' effects on red color at combinations of up to and including 3.0% added dairy protein. Sodium nitrate did not appear to increase redness of control samples and therefore was not discussed in detail. The WPC and NFDM proteins tested were able to reduce CIE a* values at both 1.5 and 3% and in combination with each other at 1.5% of each protein (P<0.05) regardless of ligand treatment. Of these treatments, SC had the least effect on CIE a*. With the exception of SC, the dairy proteins increased product yield (P<0.05) in all treatment combinations. Using the response surface prediction ability, other combinations of dairy proteins, not specifically tested in this research, were shown to optimize pink color reduction. / Master of Science

Pigmentocracy or colorism refers to the practice of intraracial groups applying a preferential valuation to lighter skin, resulting in a system of contextual privileges and discriminations based on skin color. In India, this phenomenon is informed by numerous factors, including colonialism, the caste system, media, cultural practices, and patriarchy. The fundamental forces contributing to pigmentocracy are explored independently as well as in conjunction with each other in order to elucidate the multifaceted aspects of social organization in India, specifically, the larger effects of imperialism, capitalism, globalization, racism, and sexism as they relate to colorist ideology. Everyday practices and attitudes informed by caste, class, religion, language, region, and customs are also examined in relation to pigmentocracy. Although there are numerous mechanisms that contribute to the complexity of examining pigmentocracy, larger patterns also prevail that allow for a comprehensive understanding of how pigmentocratic notions influence and are influenced by multiple background and demographic conditions. Benefits for those who are on the lighter end of the skin color spectrum are recognized and leveraged in accordance with the systemic logic of being naturally superior. Conversely, often those on the darker end of the spectrum are perceived as inferior, thus perpetuating the superiority of whiteness. Pigmentocracy is detrimental psychologically, physically, and socioeconomically due to the ways in which darker skin is often viewed (by society, media, lighter individuals as well as darker people who subscribe to the belief that white is better) as less attractive, less valuable, less pure, and less clean. For those perceived to be darker, the consequences can include violence, marginalization, and discrimination in areas of employment, education, government, access to resources, psychological trauma, disparities in marital opportunities and conceived notions of beauty, and underrepresentation in media. / Ph. D.

Diversity has become a central organizational goal especially as the U.S. population is experiencing racial demographic shifts (U.S. Census Bureau, 2014). Employees of color makeup one-third of the workforce, yet higher education institutions have been slow to adjust to the shifting demographics (Birnbaum, 1988; Brown, 2004; Yancey, 2010). Higher education leaders are seeking ways to recruit and retain growing numbers of administrators of color working at their institutions. Available research focuses on organizational fit and faculty of color (Bozeman and Gaughan, 2011; Jackson, 2003b; Jayakumar et al., 2009; Ortega-Liston and Rodriguez Soto, 2014; Victorino et al., 2013) or examines organizational fit at research universities (Barrett and Smith, 2008; Gasman et al., 2011; Ryan et al., 2012; Turner et al., 2011). A review of the literature shows there is scarcity of scholarly knowledge on the experiences of administrators from historically minoritized groups with organizational fit at small liberal arts institutions. The purpose of this study was to understand and describe how administrators of color at small liberal arts institutions experience organizational fit. The conceptual framework for this study was Jackson's (2004a) Engagement, Retention, and Advancement (ERA) Model. The participants in the sample included Black/African American, Asian American, Native Hawaii/Pacific Islander, and Latina/o non-academic administrators from institutions with less than 2,500 students. Using a phenomenological design, I interviewed selected administrators twice using a modified version of Seidman's (2013) life history structure. Data analysis revealed six themes including the pathways into higher education, attraction to small liberal arts institutions, institutional culture, position empowerment, multiple hats/roles, and professional success. The findings suggest these administrators of color experience similar ERA processes as other administrators. These similarities include desiring to fit in, an on-going process of building trust, and enjoying the small family business environment of a small liberal arts institution. Unique findings included how participants valued their quality of life despite limited salaries at small liberal arts institutions. They also assimilated, code switched, and served as cultural guides, adding responsibilities to an already hard working group. Implications for higher education leaders concerning the importance of supporting administrators of color can be gleaned from these findings. / Ph. D.

Logos are an important visual representation of an organization or brand. Therefore they need to be processed quickly and produce positive responses toward the product or service being offered. One emerging brand category whose logo characteristics may generate a unique class of consumer responses is environmental organizations, which may rely on logo characteristics to best portray environmentally friendly connotations and associations. Color and symmetry may also have unique effects on responses to environmental organizations as both may elicit consumer associations with environmental concepts. It has long been argued that symmetry contributes to good design, and that it is processed faster than asymmetry. In addition, color can also provide positive affect and emotions toward a brand. Therefore, the present study examined whether the logo design elements of symmetry and color contribute to quick processing and positive emotions as applied to environmental and non-environmental organizations. To accomplish this, an online experiment used a 2 (design: symmetrical vs. asymmetrical) X 2 (color: blue vs. green) X 2 (organization: environmental vs. non-environmental) factorial design with eight conditions, varying the logo design elements and company type to measure effects on logo and company perceptions, recall, and response. While the pattern of effects of the factors on outcomes was generally inconsistent and incongruent with expectations, some findings include a general preference among participants for green logos regardless of symmetry or company type and a number of higher-order interactions between factors in effects on other outcomes. One notable higher-order interaction was a three-way interaction effect on perceptions of company environmentalism wherein the environmental company was perceived as consistently more environmental than the non-environmental company regardless of logo attributes, but the non-environmental company was perceived as more environmental with a green and asymmetrical logo than with other logo characteristics. While in some ways exploratory, this study provides some possible insight into how environmental and non-environmental companies can use these findings to better design their logos if they wish to be perceived as more popular, profitable, or environmental. / Master of Arts

Color is both physical and perceptual. We see color, we feel color, and we dream of color. For the color study, I constructed the perspective drawings of the house as graphic compositions with no materiality. The application of primary colors to the drawings transformed the walls, ceiling, and floor into colored planes, which are common elements of concrete painting and pure Euclidean space, as explored by de Stijl and Rietveld through the medium of architecture. Aesthetic pleasure, following on my own judgment, is the final determining intention.Design of a house situated on an Appalachian cliff overlooking a lake 100 feet below. The program is intended to suit a young couple with the desire to escape urban life. / Master of Architecture

Fresh turkey meat color is influenced by a myriad of biological factors which include muscle fiber type composition and heme protein concentrations. These factors either contribute to or are subject to the biochemical events involved in the conversion of muscle to meat. Subtle deviations in the processing environment can also result in aberrant fresh meat quality development and may ultimately alter the quality characteristics of cooked product. Our objective was to describe the underlying cause and significance of two-toning in fresh turkey breast. In the first experiment, pectoralis muscles were collected and subjected to image processing software to describe color of fresh turkey. In the second experiment, shackling time was tested as an aggravator of fresh turkey color. Results showed turkey breast possess two-lobes that differ in pH, drip loss, energy metabolism and muscle fiber type composition. Results also showed fresh turkey color was enhanced during the time from stun to exsanguination (P < 0.05). These results suggest inherent differences in breast muscle are responsible for variations in fresh turkey color. / Master of Science