Thesis (M. Sc.)--University of Alberta, 2009. / Title from pdf file main screen (viewed on Sept. 10, 2009). "A thesis submitted to the Faculty of Graduate Studies and Research in partial fulfillment of the requirements for the degree of Master of Sciences, Agricultural, Food, and Nutritional Sciences, University of Alberta." Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1956. / Typescript. Abstracted in Dissertation abstracts, v. 16 (1956) no. 11, p. 2000. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 257-268).

Thesis (M.Sc.)(Food Science)--University of Pretoria, 2005. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web.

The purpose of this investigation was to compare the ventilatory threshold (T(vent)) with the lactate threshold (T(lact)) during 60 minutes of steady-state exercise at the calculated thresholds. Eight trained, male cyclists (mean age=23.3 yrs, ht=176.4 cm, wt=70.7 kg, VO₂max=61.02 ml/kg‧minˉ¹) performed a 23 W/min progressive intensity cycling test for determination of T(lact) and T(vent). T(vent) was determined by the non-linear increase in excess CO₂ (ExCO₂) while T(lact) was calculated by the 'individual anaerobic threshold' (IAT) method. Subsequently, subjects performed up to 60 minutes steady-state exercise at the threshold workloads. Results at T(vent) and T(lact) indicate significant differences (p<0.01; T(lact)>T(vent)) between VO₂, ExCO₂, HR, [BLa] and workload as calculated by Hotelling's T²-test. During the steady state exercise at each specified workload, VO₂, [BLa], heart rate and ExCO₂ were measured at 15 minute intervals. All subjects completed the steady-state exercise at T(vent) (VSS) while only 2 subjects completed the steady-state exercise at T(lact) (LSS) (avg time=48.4 min). Comparison of metabolic variables using MANOVA and multiple comparisons revealed significant differences between VSS and LSS for HR and VO₂ at all time intervals, for [BLa] at 30 and 45 minute intervals and for ExCO₂ at the 30 minute interval. Furthermore, examination of [BLa] over time using trend analysis revealed a stabilization during VSS ([formula omitted]=3.05 mmol‧Lˉ¹) whereas [BLa] continuously increased over time during LSS. Findings indicate that T(lact) (IAT method) overestimates the ability to perform prolonged work over 45 min. while T(vent) (ExCO) allows for steady-state exercise greater than 60 minutes. / Education, Faculty of / Curriculum and Pedagogy (EDCP), Department of / Graduate

No description available.

No description available.

High amylose cornstarch, normal cornstarch and waxy cornstarch were plasticized using water and glycerol as plasticizers in a Haake Rheomix 3000 batch mixer. A two-level factorial experiment design was used to investigate the effects of processing conditions and the water/glycerol ratio on the mechanical properties of the thermoplastic starches. The significances of factors (processing temperature, time, roller rolling rate and ratio of water to glycerol) on the mechanical properties were evaluated. The morphology, thermal properties, average molecular weight and molecular weight distribution of the thermoplastic starches were analyzed using scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and high performance size exclusion chromatography (HPSEC). The mechanical properties and rheological properties of the materials were measured using an Instron tensile testing machine and a Rosand capillary rheometer. The thermoplastic starches were further blended with poly(lactic acid)(PLA) at different composition ratios. The morphology, thermal properties, molecular weight and molecular weight distribution of the thermoplastic starch/PLA blends were analyzed using SEM, DSC, HPSEC. Mechanical and rheological properties of the blends were investigated using the same methods as those used in the investigation of thermoplastic starches. The effects of amylose content in the starches, composition (starch/plasticizer ratio, water/glycerol ratio, starch/PLA ratio), molding methods and molding temperature on structure and properties of thermoplastic starches and thermoplastic starch/PLA blends were also investigated and compared. A power law model and a cross model were used to fit the experimental rheological data of the thermoplastic starches and the thermoplastic starch/PLA blends. The thermoplastic normal starch with starch/plasticizer ratio of 2/1 (wt/wt%) shows a tensile strength of 2.81 MPa, a modulus of 55.09MPa and an elongation at break of 76.0%. The post-extruded thermoplastic normal starch/PLA blend with the starch/PLA ratio of 50/50 (wt/wt) and the starch/plasticizer ratio of 2/1(wt/wt) exhibits a tensile strength of 15 MPa, a modulus of 926 MPa and an elongation at break of 6%. / Thesis / Master of Applied Science (MASc)

No description available.

No description available.

No description available.