Thesis (Ph. D.)--University of California, Los Angeles, 1990. / Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Illinois, 1915. / Vita. "Selected bibliography": p. 117-120.

Thesis (Ph. D.)--University of Texas at Austin, 1987. / Vita. Description based on print version record. Includes bibliographical references (leaves 227-233).

Master of Science / Department of Food, Nutrition, Dietetics and Health / Edgar Chambers IV / Smoking of food is one of the oldest methods of food preservation and still is used widely to help preserve foods such as meats, fish and cheeses. Apart from its conservation function, the smoking process also has a considerable influence on the sensory characteristics of the products. A highly trained, skilled descriptive sensory panel identified, defined and referenced 14 attributes related to the flavor of food products labeled as smoked or smoky. The lexicon included: Smoky (Overall), Ashy, Woody, Musty/Dusty, Musty/Earthy, Burnt, Acrid, Pungent, Petroleum-Like, Creosote/Tar, Cedar, Bitter, Metallic and Sour. Definitions of these attributes were written and references were found that anchor a 0-15 point scale. This lexicon was used to evaluate the differences among smoked products under different circumstances such as products on the market versus products smoked at home, different woods used to smoke products and the length of time a product spends in the smoker. There are many methods used to impart this smoky flavor and due to health, environmental and economic concerns, many producers use nontraditional methods while hobbyists thrive on the traditional methods. Descriptive analysis was used to see if there are differences between products smoked using an at-home smoker and market products. Using principal component analysis, cluster analysis and analysis of variance, it was found that market products were significantly different than products smoked using an at home smoker. The market products were significantly more Sour and less Smoky, Ashy, Woody, Musty/Dusty and Acrid. Many types of woods are used to smoke products and many market products distinguish themselves based on the wood used. Six highly trained panelists evaluated pork that was smoked with either hickory, mesquite, cherrywood or Applewood and was smoked for 1, 2 or 4 hours. The flavor profiles of the smoke flavor was similar between the types of woods although as the length of time in the smoker increased and the intensities of most attributes rose, the differences among products smoked with different woods became more pronounced. Apple wood smoked products had higher intensities for Overall Smoky, Ashy, Burnt, Pungent, Petroleum-Like, Creosote/Tar and Cedar, while cherry wood smoked products had lower intensities for all attributes. Hickory and Mesquite smoked products were not significantly different from each other and typically scored between the other two woods. Smoking is a slow process and many popular restaurants that smoke their own products find that their claims of smoking for long periods of time are beneficial to their image. Descriptive analysis was used to see how the flavor changes based on the length of time the product (pork) was in the smoker. The samples of pork ranged from not smoked to smoked for 15 hours, with samples at every 2.5 hour increment. For most attributes, the intensities went up with the amount of time the product was in the smoker. The only exceptions were Musty/Earthy and Sour. The regression analysis revealed that Smoky, Ashy, Acrid, Creosote/Tar and Bitter are all at least moderately correlated with the time the product spent in the smoker.

Thesis (Ph. D.)--University of California, Los Angeles, 1993. / Includes bibliographical references (leaves 203-230).

The problem in this study was to design, build, and use a projection box to determine if it will help the student to better visualize problems included in descriptive geometry.

This thesis explores the topic of convergence of descriptive systems between different cultural heritage institutions — libraries, archives and museums. The primary purpose of integrated descriptive systems is to enable researchers to access cultural heritage information through one portal. Beginning with definitions of each type of cultural heritage institution and a historical overview of their evolution, the thesis then provides an analysis of similarities and differences between these institutions with respect to purpose, procedures, and perspective. The latter half of the thesis first provides a historical overview of each discipline’s descriptive practices with a brief comparative analysis before discussing various methods by which these institutions can create integrated descriptive systems. The overall emphasis is on complementary similarities between the institutions and the potential for cross-sectoral collaboration that these similarities enable. The conclusion of the thesis is that creating integrated descriptive systems is desirable and well within current technological capabilities. / October 2007

This thesis explores the topic of convergence of descriptive systems between different cultural heritage institutions — libraries, archives and museums. The primary purpose of integrated descriptive systems is to enable researchers to access cultural heritage information through one portal. Beginning with definitions of each type of cultural heritage institution and a historical overview of their evolution, the thesis then provides an analysis of similarities and differences between these institutions with respect to purpose, procedures, and perspective. The latter half of the thesis first provides a historical overview of each discipline’s descriptive practices with a brief comparative analysis before discussing various methods by which these institutions can create integrated descriptive systems. The overall emphasis is on complementary similarities between the institutions and the potential for cross-sectoral collaboration that these similarities enable. The conclusion of the thesis is that creating integrated descriptive systems is desirable and well within current technological capabilities.

This thesis explores the topic of convergence of descriptive systems between different cultural heritage institutions — libraries, archives and museums. The primary purpose of integrated descriptive systems is to enable researchers to access cultural heritage information through one portal. Beginning with definitions of each type of cultural heritage institution and a historical overview of their evolution, the thesis then provides an analysis of similarities and differences between these institutions with respect to purpose, procedures, and perspective. The latter half of the thesis first provides a historical overview of each discipline’s descriptive practices with a brief comparative analysis before discussing various methods by which these institutions can create integrated descriptive systems. The overall emphasis is on complementary similarities between the institutions and the potential for cross-sectoral collaboration that these similarities enable. The conclusion of the thesis is that creating integrated descriptive systems is desirable and well within current technological capabilities.

In the thesis, the author traces the historical development of descriptive set theory from the work of H. Lebesgue to the introduction of projective descriptive set theory. Proofs of most of the major results are given. Topics covered include Corel lattices, universal sets, the operation A, analytic sets, coanalytic sets, and the continuum hypothesis The appendix contains a translation of the famous letters exchanged between R. Baire, E. Borel, J. Hadamard and H. Lebesgue concerning Zermelo's axiom of choice.