The culture of anchorage dependent mammalian cells on microcarrier offers an attractive avenue for achieving high productivity of therapeutic and diagnostic proteins in bioreactors. Reducing production costs require high cell density that is accompanied by mass transfer limitations of nutrients and oxygen. High agitations required to overcome these limitations can cause considerable cell damage. In this work a novel magnetically stabilized fluidized bed (MSFB) bioreactor is developed to culture mammalian cells on microcarriers. A fluid mechanical study of the MSFB, using a laser light transmission technique showed that the local particle motion is reduced by increasing the applied magnetic field strength. This low turbulent behavior of particles in a MSFB allows for potential cultivation of cells in a three dimensional manner. Two types of magnetically susceptible microcarriers are developed for culturing cells in a MSFB. The performance of the MSFB and an ordinary fluidized bed is compared in terms of cell density, growth rate and death rate of baby hamster kidney (BHK-21) cells. Very high cell densities ($5\times10\sp7$ cells/ml) are obtained in both the modes of operation. Results indicate that cells grow at a faster rate in a MSFB as compared to an ordinary fluidized bed. To delineate the effects of flow and magnetic field on cell proliferation, BHK cells were cultured on nonmagnetically susceptible microcarriers in the presence and absence of a 80 gauss DC magnetic field. Five pairs of experiments showed that a uniform static magnetic field increased the growth of BHK-21 cells in a fluidized bed environment. The reduced local motion of particles and the high cell densities that can be attained in a MSFB makes it suitable as a 3-D cell culture system. Preliminary experiments showed the formation of 3-D cell aggregates when hepatoma cells were cultured to high cell densities in the MSFB. A linear stability analysis of the equations of motion describing a fluidized bed predicted that the stability of the state of uniform fluidization could be enhanced by applying a nonuniform magnetic field.

<p> <i>Skins</i> is a project that evaluated the impact of art participation on choices regarding food and gardening in a rural Arizona community. The study was structured by an emergent methodological design, making use of survey, interview, and observation in an effort to capture the full richness of participant experience. The purpose of the project was to meet community wide health goals and measure if and how the arts can create conversation that will result in positive social change. Participants were invited to join open public groups and were also generated from existing groups and organizations in the town of Ajo, AZ. As an artist and former teacher, I chose to implement this project in Ajo partly because of its unique geography, history, and culture, and mainly because of my committed role in the community. In addition to proving that the arts can indeed lead to social change, I also implemented the <i>Skins</i> project as a way to practice my community based arts facilitation and leadership skills and put theory to practice. The results of this project support current theories and trends in the community development field including efforts such as building social capital and utilizing asset based strategies. The project exemplified arts education at work in the community and made a strong case for the positive outcomes of involving youth in the arts process. Planning and activities exhibited the value of one of the Community Based Arts field's main tenants of allowing process to dictate product. Statistics and quantitative data showed that by participating in arts activities on the topic of food and gardening, Ajo community members found a desire to change their eating and nutrition habits and manifested this desire in numerous ways. By impacting personal decision making and provoking a shift in thought patterns and in behavior this project contributed to wider community change. This study allowed for many directions for further research and serves as a contribution to the evolving Community Based Arts field.</p>

Susceptibility to infection with Salmonella varies in different chicken lines suggesting the involvement of host genetic factors. Segregation analysis using Salmonella-resistant and Salmonella-susceptible chickens has shown that early resistance to infection is fully dominant, not sex-linked or associated with the major histocompatibility complex (MHC). In mice, natural resistance to infection with Salmonella typhimurium is controlled by two major loci, Nramp1 and Lps, that exert pleiotropic effects and contribute to cytostatic/cytocidal activities of the macrophage. / We have tested the candidacy of the chicken homologs of Nramp1 and Tnc (a locus closely linked to Lps ) in the differential resistance of chicken inbred lines to infection with Salmonella typhimurium. We first mapped chicken NRAMP1 gene to chromosome 7q13 within a conserved synteny to mouse chromosome 1 and human chromosome 2q. / We have analyzed six inbred chicken lines that were Salmonella -resistant or Salmonella-susceptible for the presence of sequence variation within NRAMP1. Sequence analysis has revealed 11 nucleotide variations within the coding portion of NRAMP1 10 of these sequence variation represent either silent mutations or conservative changes. / We have investigated the effect of NRAMP1 and the chromosomal region surrounding LPS on resistance to infection with S. typhimurium in 425 (CXWI)F1XC chicken progeny. Together, NRAMP1 and TNC explain 33% of the early differential resistance to infection with S. typhimurium of parental lines C and Wl. The data established that both NRAMP1 and TNC contributed to the resistance of chicken to infection with Salmonella typhimurium, and demonstrated that comparative mapping is valuable in identifying Salmonella-resistance genes in the chicken. Furthermore, the results are consistent with the fact that resistance to salmonellosis in chicken is inherited as a complex trait. (Abstract shortened by UMI.)

Thesis (Ph. D.)--University of Illinois at Urbana-Champaign, 2006. / Source: Dissertation Abstracts International, Volume: 68-02, Section: B, page: 0944. Adviser: Kenneth S. Suslick. Includes bibliographical references. Available on microfilm from Pro Quest Information and Learning.

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2007. / Source: Dissertation Abstracts International, Volume: 68-07, Section: B, page: 4189. Adviser: Elizabeth H. Jeffery. Includes bibliographical references (leaves 109-124) Available on microfilm from Pro Quest Information and Learning.

Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2007. / Source: Dissertation Abstracts International, Volume: 68-11, Section: B, page: 7036. Adviser: Floyd K. McKeith. Includes bibliographical references. Available on microfilm from Pro Quest Information and Learning.

Thesis (Ph. D.)--Pennsylvania State University, 2007. / (UMI)AAI3284934. Source: Dissertation Abstracts International, Volume: 68-10, Section: B, page: 6402.

Master of Science / Food Science Institute / Fadi M. Aramouni / Known for its antioxidant activity and other health benefits, tea is the second most consumed beverage in the world, following water. With up to 6% (w/w) of phenolic compounds, sorghum has the highest content compared to other cereals. The objective of this research was to develop and analyze a sorghum tisane using two different red sorghum hybrids. Tisanes are herbal infusions composed of anything other than the leaves from the Camellia sinensis plant. The sorghum kernel was cracked using an Allis experimental roll stand equipped with a Le Page cut mill. Samples were sifted at 180 RMP- 4” diameter throw for 2 min. The two hybrids were roasted in a Whirlpool convection oven at 212°C for 13 or 15 min. Three fruit and herbal combinations were tested to increase consumer acceptability. Samples was brewed for 4 min in 8fl.oz at 100°C. Oxygen Radical Absorbance Capacity(ORAC) and Total Phenolic Content (TPC) were used to analyze the beverage along with chemical, physical and sensory tests. TPC results showed sorghum tisane to have 38.5±6.91 mg gallic acid equivalence/ 8fl oz. and 433.7 ±7.11 μM Trolox equivalence/ 236.6 mL (8 fl.oz, 1 cup) for an ORAC value. Fruit and herbal combinations were also added to the sorghum to increase overall consumer acceptability. These combinations included strawberry mixed with lemon, blood orange mixed with pear, and pineapple mixed with orange. A consumer acceptance test was performed on the three different sorghum tisanes using a 9 point hedonic scale. Results showed an overall acceptability at 6.63±1.54 for the sorghum tisane infused with a strawberry and lemon combination while the sorghum tisane with pineapple orange scored 6.72 . These results demonstrate the potential for introducing a consumer acceptable sorghum tisane into the market.

Master of Science / Department of Animal Sciences and Industry / Michael E. Dikeman / Vitamin A (VA) restriction during finishing has been shown to increase marbling in cattle. However, little work has been done to look at the effects that VA restriction might have on color shelf-life and sensory traits of beef. This study involved 48 calves either early-weaned at 137 + 26 d or traditionally-weaned at 199 + 26 d and supplemented with either 15,400 IU/kg dry matter of VA or restricted to no supplemental VA during the finishing phase. Cattle were harvested in two groups, and carcass data were obtained after chilling. Strip loins and shoulder clods were retrieved, vacuum packaged, and cut into steaks after 14 d of aging. Visual and instrumental color scores for 7 d of retail display, thiobarbituric acid reactive substances (TBARS) values, trained sensory panel scores, and Warner-Bratzler shear force (WBSF) values were obtained. The only differences associated with weaning group were that L* values were lower (P < 0.05) on d 4 to 6 for Triceps brachii (TB) steaks from traditionally-weaned calves restricted in VA than early-weaned calves supplemented with high VA. Both Longissimus lumborum (LL) and TB steaks from calves supplemented with high VA had darker, more tan (P < 0.05) color scores after 4 d of display in PVC packaging than steaks from calves restricted in VA. Also, a*, b* and saturation index values were lower (P < 0.05) in LL steaks for the high VA treatment than those from the no supplemental VA treatment. There was less lipid oxidation (P < 0.05), as reported by TBARS, in both muscles from calves restricted in VA than muscles from calves supplemented with high VA. No treatment effects were found for WBSF values for either muscle, and no differences existed in sensory panel traits of the TB steaks. Sensory panel scores were less desirable (P < 0.05) for myofibrillar tenderness and connective tissue amount in LL steaks from calves fed high VA than steaks from calves restricted in VA. Dietary VA restriction during finishing has potential to increase color shelf-life and reduce lipid oxidation, with no negative effects on cooked meat sensory attributes.

Master of Science / Food Science Institute / Fadi M. Aramouni / Fresh cut fruits are products with minimal processing, modified by cutting, washing, packaging and refrigeration. The objective of this review is to present an overview of the available technologies for processing fresh cut fruits and technologies that could have some potential to be used in the future due to the increased consumption of fresh cut fruits. Fresh cut products are ready to eat, have high moisture content, have lack of lethal step to eliminate microbial pathogens and have the potential for temperature abuse; all these factors make quality and safety a priority. Fresh cut products sales have increased as a consequence of increased consumption of fruits and consumer attitudes toward convenience. Fresh cut fruit differ from fresh fruits in that the tissue and cell integrity have may been disrupted resulting in consequences such as changes in ethylene production, respiration, membrane degradation, metabolite accumulation, water loss and microba spoilage. However, the response to cutting depends on other variables such as cultivars, maturity and raw material quality, shape of cut, sharpness of blade, temperature and atmospheric composition. Consequently, there are enzymatic changes that impact the shelf life and quality of these products. In addition to quality and safety the nutritional value is an important factor too because consumers demand products as close to fresh as possible. The evaluation of the nutrient losses and how to reduce them through different treatments such as the introduction of vitamins and minerals in coating treatments or other treatment has become a priority too. There is a real need to find alternatives for preservation of fresh-cut fruit in order to minimize the changes that occur in the fruit tissues as a consequence of wounding. Alternatives, combined or modified methods have been proposed such as the use of alternative antibrowning, ethylene scrubbing, heat treatments, alternative antimicrobials, alternative packaging films, vacuum impregnation, osmotic dehydration, high hydrostatic pressure, use of edible coatings, radiation, bio preservation and other technologies.