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Thesis (M.S. - Agricultural Chemistry & Soils)--University of Arizona. / Bibliography: leaves [52]-56.

Thesis (MAppSc) -- AUT University, 2008. / Includes bibliographical references. Also held in print (102 leaves : col. ill. ; 30 cm.) in the Archive at the City Campus (T 641.25 CHA)

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

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Class of 2016 Abstract / Objectives: The goals of this study were: to assess patients’ knowledge of grapefruit interactions when taking statin class (dyslipidemia) medications, to identify any pertinent demographic characteristics that may influence knowledge of grapefruit statin interactions, and to identify patient preferred sources of health information. Methods: Questionnaires were administered at community health fairs during the academic school year 2014 through 2015. The survey addressed grapefruit consumption, frequency and amount, for both whole fruit and juice; examined knowledge of the potential for harmful interactions of grapefruit juice with statin medications; and how or where the participant learned this information. Results: A total of 74 participants completed surveys, of which, 72 submitted fully completed surveys, mean age was 64 (SD=+/- 15.6), 71.2% were female (N=52), and 78.1% were white. Of those surveyed, 63.5% (N= 47) reported consuming grapefruit in the past 12 months, and 36.1% (N=26) reported taking a statin. Those taking statins, 50% (N=13) reported consuming grapefruit as well. The majority of people, 61.3% (N=45), reported obtaining health related information from healthcare sources. Those with a college education were more likely to have consumed grapefruit in the last 12 months (X2=4.88, p=0.027) and to have ever consumed grapefruit (X2 =4.40, p=0.036). Conclusions: The majority of the health fair attendees surveyed were highly educated, reported having health insurance, had consumed grapefruit in the past year, and had heard about grapefruit-drug interactions.

No description available.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

In the form of a potable spirit, an extract of grapefruit skin has been found to develop an attractive opalescence when diluted to below about 38 % ethanol (v/v). This phenomenon is analogous to the pastis effect, called louching, common in many drinks popular in some countries bordering the Mediterranean. The main objective of this research was to develop spirit liquor with commercial potential from grapefruit skin, largely a waste commercial product, as the dominant if not exclusive ingredient other than alcohol and water. This would require making extracts by distillation of undried skins, which would develop a dense opalescence significantly below 40 % v/v ethanol, the common alcoholic strength of spirits as sold in New Zealand. The product concept was thus a clear liquid which when poured over ice for example, would yield a cool opalescent drink with a characteristic grapefruit flavour. In the case of citrus, the chemical basis of louching is the greater solubility of citrus skin terpenes, principally limonene, in ethanol than in water. The louch point is synonymous with the chemical expression critical micelle concentration, detected here by light scattering at the arbitrary wavelength of 450 nm. Early results with an obvious opalescence showed that the alcohol concentration at which the terpenes ceased to be soluble in the grapefruit distillate was about 38 % (v/v). This point was similar to that for pastis (Pernod brand), where the principle louchable ingredient is anethole. However, the light scattering was much greater for pastis. Thus, a grapefruit spirit sold at 40 % ethanol with the louching intensity of pastis should require increasing the solubility of limonene in solutions with a lower ethanol concentration. This in turn should allow higher concentrations of limonene in true solution in 40 % ethanol, theoretically resulting in a more intense louch in the final drink. Thus, a broad range of hydrocolloids and surfactants was tested in an attempt to increase the solubility of limonene in lower ethanol concentrations. None of hydrocolloids or surfactants lowered the louch point of a standard limonene concentration in ethanol/water. The informal flavour assessment showed that the spirit flavour from grapefruit zest alone lacked intensity. It was then thought that better flavour might be obtained by using the whole grapefruit (zest, pith, and juice) rather than zest alone. The additional of pith or pith plus juice caused no significant change in the louch point or light scattering. However, the final flavour was informally judged to be more intense than that derived from zest alone. The problem still remained that the light scattering of grapefruit distillate was never as high as that achieved by pastis, even though it was found (by gas chromatography) that the concentration of limonene (w/w) in the grapefruit spirit was at least as high as that of anethole in pastis. The cause was due to the fact that as a louched compound, anethole was a solid with a flat crystal structure because the melting point (21.4C) is well above that of a cool drink (Handbook of Chemistry and Physics, 1947). By contrast, limonene remains a liquid even in an iced drink because its melting point is far below 0C. Flat crystals would obviously scatter light far more than would a micelle containing a liquid, in this case limonene. Although such a grapefruit distillate did not louch as well as pastis, it could still have market potential on the basis that it would be made from the distinctive New Zealand cultivar of grapefruit. Thus a formal sensory assessment was conducted, using a focus group. The grapefruit distillates at 40 % ethanol were perceived by most panellists as refreshing, clean, fruity, and citrusy in aroma, but somewhat deficient in grapefruit flavour, and there was a common perception of strong chemical finish. At this stage of development a commercial proposition cannot be sensibly made.