Thesis (Ph. D.)--Ohio State University, 2007. / Title from first page of PDF file. Includes bibliographical references (p. 93-101).

Distinguishing animal fats from plant oils in archaeological residues is not straightforward. Characteristic plant sterols, such as ß-sitosterol, are often missing in archaeological samples and specific biomarkers do not exist for most plant fats. Identification is usually based on a range of characteristics such as fatty acid ratios, all of which indicate that a plant oil may be present, none of which uniquely distinguish plant oils from other fats. Degradation and dissolution during burial alter fatty acid ratios and remove short-chain fatty acids, resulting in degraded plant oils with similar fatty acid profiles to other degraded fats. Compound-specific stable isotope analysis of ¿(13)C(18:0) and ¿(13)C(16:0), carried out by gas chromatography/combustion/isotope ratio mass spectrometry (GC/C/IRMS), has provided a means of distinguishing fish oils, dairy fats, ruminant and non-ruminant adipose fats, but plant oils are rarely included in these analyses. For modern plant oils where C(18:1) is abundant, ¿(13)C(18:1) and ¿(13)C(16:0) are usually measured. These results cannot be compared with archaeological data or data from other modern reference fats where ¿(13)C(18:0) and ¿(13)C(16:0) are measured, as C(18:0) and C(18:1) are formed by different processes resulting in different isotopic values. Eight samples of six modern plant oils were saponified, releasing sufficient C(18:0) to measure the isotopic values, which were plotted against ¿(13)C(16:0). The isotopic values for these oils, with one exception, formed a tight cluster between ruminant and non-ruminant animal fats. This result complicates the interpretation of mixed fatty residues in geographical areas where both animal fats and plant oils were in use.

Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 106-113). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2003. / Typescript. Vita. Includes bibliographical references (leaves 106-113). Also available on the Internet.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1955. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Tan, Sijiao. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2008. / Includes bibliographical references (leaves 118-136). / Abstracts in English and Chinese. / Acknowledgements --- p.i / Abstract (in English) --- p.iii / Abstract (in Chinese) --- p.vi / List of Abbreviations --- p.viii / Table of Contents --- p.x / Chapter CHAPTER 1 --- INTRODUCTION / Chapter 1.1 --- Frying --- p.1 / Chapter 1.1.1 --- General introduction of frying --- p.1 / Chapter 1.1.2 --- Physical and chemical changes of oils during frying --- p.2 / Chapter 1.1.2.1 --- Physical changes --- p.2 / Chapter 1.1.2.2 --- Chemical changes --- p.5 / Chapter 1.1.2.2.1 --- Hydrolysis --- p.5 / Chapter 1.1.2.2.2 --- Oxidation --- p.5 / Chapter 1.1.2.2.3 --- Polymerization --- p.6 / Chapter 1.1.3 --- Frying oil selection --- p.11 / Chapter 1.1.4 --- Quality control of frying oil --- p.11 / Chapter 1.2 --- Selection of experiment oil --- p.13 / Chapter 1.2.1 --- Lard as a cholesterol-containing animal fat --- p.13 / Chapter 1.2.2 --- Corn oil as a healthy vegetable oil --- p.14 / Chapter 1.3 --- Current studies on frying oils --- p.18 / Chapter 1.4 --- Atherosclerosis and cholesterol metabolism --- p.19 / Chapter 1.4.1 --- Atherosclerosis --- p.19 / Chapter 1.4.2 --- Cholesterol metabolism and related regulating factor --- p.23 / Chapter 1.5 --- Animal model selection --- p.29 / Chapter CHAPTER 2 --- OBEJECTIVES --- p.30 / Chapter CHAPTER 3 --- MATERIALS AND METHODS / Chapter 3.1 --- Sample lard and corn oil preparation --- p.31 / Chapter 3.2 --- Diet preparation --- p.34 / Chapter 3.3 --- Animals --- p.36 / Chapter 3.4 --- Sample collection --- p.36 / Chapter 3.5 --- GC analysis of fatty acid composition in fresh and fried experiment oil samples --- p.37 / Chapter 3.6 --- Determination of plasma cholesterol and organ cholesterol --- p.41 / Chapter 3.7 --- "Determination of hamster fecal neutral and acidic sterols, corn oil phytosterol content" --- p.44 / Chapter 3.7.1 --- Determination of fecal neutral sterols --- p.44 / Chapter 3.7.2 --- Determination of fecal acidic sterols --- p.45 / Chapter 3.7.3 --- Determination of phytosterol content in corn oil --- p.46 / Chapter 3.8 --- "Determination of composition and concentration of liver triglycerides, total free fatty acids and phospholipids" --- p.51 / Chapter 3.9 --- Statistics --- p.54 / Chapter CHAPTER 4 --- RESULTS IN FRIED LARD EXPERIMENT / Chapter 4.1 --- Fatty acid composition and cholesterol content of experiment lard --- p.55 / Chapter 4.2 --- Body weight and food intake --- p.55 / Chapter 4.3 --- Relative organ weight --- p.55 / Chapter 4.4 --- "Plasma total cholesterol, triglycerides and HDL- cholesterol" --- p.60 / Chapter 4.5 --- Organ cholesterol --- p.60 / Chapter 4.6 --- Fecal neutral sterol output --- p.64 / Chapter 4.7 --- Fecal acidic sterol output --- p.64 / Chapter 4.8 --- Effect of fried lard on cholesterol balance in hamster --- p.64 / Chapter 4.9 --- "Effect of fried lard on hepatic triglycerides, free fatty acids and phospholipids concentration in hamster" --- p.68 / Chapter 4.10 --- Correlation between serum HDL cholesterol and liver cholesterol --- p.76 / Chapter 4.11 --- Correlation between serum HDL cholesterol and kidney cholesterol --- p.76 / Chapter 4.12 --- Correlation between serum TG and liver TG --- p.76 / Chapter CHAPTER 5 --- RESULTS OF FRIED CORN OIL EXPERIMENT / Chapter 5.1 --- Fatty acid composition and phytosterol content of experiment corn oil --- p.80 / Chapter 5.2 --- Body weight and food intake --- p.80 / Chapter 5.3 --- Relative organ weight --- p.84 / Chapter 5.4 --- Plasma total cholesterol，triglycerides and HDL- cholesterol --- p.84 / Chapter 5.5 --- Organ cholesterol --- p.87 / Chapter 5.6 --- Fecal neutral sterol and phytosterol output --- p.87 / Chapter 5.7 --- Fecal acidic sterol output --- p.92 / Chapter 5.8 --- Effect of fried corn oil on cholesterol balance and phytosterol balance in hamsters --- p.92 / Chapter 5.9 --- "Effect of fried corn oil on hepatic triglycerides, free fatty acids and phospholipids concentration in hamster" --- p.97 / Chapter 5.10 --- Correlation between serum HDL cholesterol and liver cholesterol --- p.105 / Chapter 5.11 --- Correlation between serum HDL cholesterol and kidney cholesterol --- p.105 / Chapter 5.12 --- Correlation between serum TG and liver TG --- p.105 / Chapter CHAPTER 6 --- DISCUSSION --- p.109 / Chapter CHAPTER 7 --- CONCLUSION --- p.117 / REFERENCE --- p.118

Thesis (Ph. D.)--Ohio State University, 2007. / Title from first page of PDF file. Includes bibliographical references.

No description available.

M.S.

Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae), also known as the ham mite, may infest dry cured hams during the aging process. The fumigant methyl bromide is currently used to control mite infestations, but eventually will not be available for use since it contributes to the depletion of the ozone layer. The use of ham nets treated with xanthan gum, carrageenan, propylene glycol alginate, propylene glycol (PG), and lard were evaluated for their impact on mite orientation to or oviposition on treated or untreated ham cubes, mite reproduction and population growth over a 10-week period. When nets were infused with gum and PG, behavioral tests indicated that greater than 95% of the mites oriented to the ham cubes that were wrapped in untreated nets when compared to treated nets and no eggs were laid on the latter. The reproduction assays indicated that there were fewer (P < 0.05) T. putrescentiae produced over a two-week period on ham cubes covered with both gum and PG treated nets when compared to the untreated or gum-only treated nets over the 10-week storage period of the experiment. Medium and high concentrations of PG treatments had the lowest mite reproduction rates. No more than four mites could be found on each of these treatments in comparison to 200-300 mites that were on the untreated ham cubes. When nets were infused with gum, PG, and lard, behavioral tests indicated that fewer mites oriented to the ham cubes that were wrapped with gum, lard, and medium PG than those with untreated nets. The oviposition assays revealed that on average less than three eggs were laid on the ham cubes with treated nets in comparison to 69-165 eggs on the untreated ham cubes. Reproduction assays demonstrated that fewer T. putrescentiae (P < 0.05) were on ham cubes with treated nets containing PG when compared to the number of mites on ham cubes with untreated nets over 10 weeks of storage. Lard infused nets without PG did not decrease the mite population (P > 0.05). The net without coating slowed the growth and reproduction of T. putrescentiae since net controls had fewer mites (P < 0.05) than controls without nets. With a few exceptions, fungi were not present on ham cubes that were treated with PG-containing nets over 10 weeks of storage. This research demonstrated the efficacy of using nets treated with food-grade ingredients during ham aging to control mite infestations on a laboratory scale. Further research will be conducted to determine the effectiveness of the same treated nets on whole hams in commercial aging rooms.