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Frozen desserts and a smoothie were developed from underutilized sweet potato roots and from greens, respectively. Frozen desserts were formulated with mashed sweet potato, coconut oil, and dairy, almond, or soy milk. Sweet potato greens were blanched and frozen before being made into a smoothie. Increased mash in the frozen desserts resulted in better (p≤0.05) color, overall intensity of flavor, and sweet potato flavor. Descriptive and consumer panelists found no differences (p>0.05) in frozen desserts with difference base milk products. Almond milk frozen dessert was lower in total solids, protein and Brix (p≤0.05), compared to dairy and soy milk. Greens blanched for 30s showed complete peroxidase inhibition and acceptable texture. Blanching decreased carbohydrates and soluble minerals of greens mainly due to water. The results showed that consumers liked lactoseree sweet potato-based frozen desserts and showed that properly blanched greens could be used in valueded products like smoothies.

Analysis was done to determine fuel optimal translunar trajectories from Earth geostationary transfer orbit to a specified target lunar orbit for a small satellite navigation and communication mission. The study included the optimization of impulsive and finite burn transfers. The inclusion of finite burns was necessary due to the low thrust nature of a small satellite propulsion system. Finite burn optimization was achieved using suboptimal parameterization control theory. The orbital parameters of the initial Earth orbit as well as the target lunar orbit were varied to see how this affected the optimal transfer results. Additionally, two engine thrust levels were explored to find the impact on the fuel mass required. All optimization analyses were completed using Copernicus, a trajectory optimization software package developed at the University of Texas at Austin for the National Aeronautics and Space Administration (NASA).

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Four experiments were conducted to evaluate the viability and fertility of bovine spermatozoa encapsulated in microcapsules and microgels. In Experiment I, one of two morphologically distinct sperm types i.e. marker or unmarked bull spermatozoa (100 x 10⁶ sperm/bull) were encapsulated in protamine sulfate microcapsules and simultaneously inseminated with the reciprocal sperm type unencapsulated. Insemination of both sperm types unencapsulated served as a control. Accessory sperm embedded in the zona pellucida were counted and morphologically classified 6 to 7 d post insemination. From microencapsulated inseminates, accessory sperm populations did not increase over the unencapsulated controls, but contributed 25.7% of the accessory sperm population. ln Experiment 2, an in vitro study was performed to evaluate the maintenance of viability for bovine spermatozoa encapsulated in PIPES, HEPES, or saline microgels. Neat semen was pooled from five bulls (50 x 10° sperm/bull), encapsulated in alginate microgels, and incubated at 37 C for 8 h. The unencapsulated control displayed greater maintenance of viability for percent intact acrosomes and motility when compared to all treatments. By 8 h incubation, PlPES and HEPES were not significantly different, but demonstrated greater maintenance of viability when compared to saline microgel treatments. In Experiment 3, PIPES microgels were heterospermically inseminated with equal numbers (20 x l0⁶ sperm/bull) of frozen-thawed marker bull and normal bull spermatozoa as explained in Experiment 1. Microencapsulated treatments contributed significantly lower numbers of accessory sperm when compared to unencapsulated controls. In Experiment 4, one of the two morphologically distinct sperm types (20 x l0⁶ frozen-thawed sperm/bull) were encapsulated in protamine sulfate microcapsules and the reciprocal sperm type was encapsulated in PIPES microgels. A total of 21 accessory sperm were recovered from 30 embryos which demonstrates the ability of microencapsulated spermatozoa to fertilize an oocyte. / Master of Science

The present study was undertaken to compare the ascorbic acid content of canned and frozen fruits before and after preparation for quantity use.