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Architectural salvage : its use and validity within the preservation fieldRepovich, Sheri E. January 2009 (has links)
Architectural salvage can be incorporated into historic preservation projects and
new construction by following The Secretary of the Interior’s Standards for Historic
Buildings and the US Green Building Council’s LEED standards. Through an inventory
of salvageable materials found within 20 abandoned and dilapidated homes throughout
Muncie, Indiana and a survey of Midwestern salvage, deconstruction and demolition
companies, it is determined that the supply and demand for architectural salvage is
growing. Through an analysis of the cultural, economic and material value architectural
salvage holds, it was also determined that cities throughout the United States should
encourage landfill evasion through the use of deconstruction and architectural salvaging
for all demolition projects. Overall, this thesis details where architectural salvage is
found, how it is removed from buildings, and what materials are available for use within
the preservation and construction fields. / Muncie, Indiana -- Historic preservation -- Salvage market -- Deconstruction -- Salvaged materials -- Sustainable design. / Department of Architecture
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Finding common ground : an introduction to negotiation techniques for preservation advocatesDorochoff, Nicholas January 2005 (has links)
There is no abstract available for this thesis. / Department of Architecture
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Studies into the preservation of #alpha#-tocopherol in food oils by herbs and spicesJagait, Charanjit Kaur January 1999 (has links)
No description available.
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Early concrete buildings in ScotlandStirling, John Stewart January 2001 (has links)
No description available.
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Stability of heterologous genetic material in LactococciMoorhouse, Simon David January 1992 (has links)
No description available.
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Studies of mass transfer and quality in candied fruitChen, Ling January 1994 (has links)
No description available.
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Quality characteristics for fully-cooked ham, brine-cured prior to freezingWilson, Vicki L. 17 June 1991 (has links)
Thirty bone-in hams from market weight hogs were used
in this study, three groups of 10 each. One group was
brine-cured, frozen and stored (F/S) at -20°C for 90 days
prior to heat processing and smoking. A second group was
similarly cured and frozen, not stored (F/NS), but thawed
immediately, and heat processed. The third group was cured
and heat processed without frozen storage (NF/NS). The
three treatments were concurrently evaluated for weight
loss, total moisture, color, shear value, and lipid
oxidation. A 10-member sensory panel evaluated treatment
samples for intensity of seven characteristics. F/S hams
had greater overall weight loss (p < .01) than both F/NS
and NF/NS hams, and greater loss during freezing (p < .05)
Smokehouse losses did not differ significantly, but were
rather large (> 15%) for all three treatments. Total moisture in F/S hams was also less (p < .01) than in the
other two treatments. F/S hams had greater (p < .05)
L-values (lightness) than NF/NS hams, while b-values
(yellowness) for F/S hams were greater (p < .05) than for
other treatments. No differences were found in shear
values or lipid oxidation by TBA analysis. Sensory
panelists found F/S hams to be less firm and paler in
color than other treatments (p < .01). For Treatment F/NS,
a negative correlation (r < -0.8) was found to exist
between sensory panel scores for color and percent weight
loss. / Graduation date: 1992
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Factors affecting the antimicrobial activity of vitamin K₅Merrifield, Larry Stanford 26 June 1964 (has links)
Vitamin K₅, 4-amino-2-methyl-1-naphthol hydrochloride, a
water soluble analog of vitamin K has been shown to possess an antimicrobial
activity toward many bacteria, molds, and yeast. Much
of the work reported in the literature is on its use as a food preservative,
and it was the purpose of this study to investigate some of the
factors which might affect the antimicrobial activity of vitamin K₅
in order to add insight into its more effective use as a food preservative.
Pure cultures of Escherichia coli, Bacillus subtilis, Proteus
vulgaris, Staphlococcus aureus, and Pseudomonas fluorescens were
utilized. The effect of the method of application of vitamin K₅ on
Escherichia coli; the effect of purity of vitamin K₅ against
Escherichia coli; the bactericidal concentrations required for Escherichia coli, Bacillus subtilis, Proteus vulgaris, Staphlococcus
aureus, and Pseudomonas fluorescens; the effect of an absence of
oxygen; the effect of contact time with Escherichia coli; the effect of
initial count/ml of Escherichia coli; and the synergistic action in
combination with propylene glycol were studied.
The results demonstrated that air oxidation of vitamin K₅ was
necessary to obtain maximum inhibitory activity against Escherichia
coli. The use of white, crystalline vitamin K₅ synthesized in the
laboratory, as compared to partially oxidized commercial preparations,
gave better results against Escherichia coli.
It was shown that some species variation, with the five microorganisms
tested, did exist with respect to the antimicrobial activity
of vitamin K₅. The bactericidal concentrations ranged from 60 ppm
for Staphlococcus aureus to 220 ppm for Escherichia coli, using an
initial count of 160,000 to 200,000 cells/ml and a contact time of 12
hours in Bacto-nutrient broth. The gram-positive bacteria tested
were more susceptible to the antimicrobial activity of vitamin K₅
than the gram-negative bacteria tested.
In the studies conducted under nitrogen atmosphere the percent
inhibition showed an inverse relation to the bactericidal concentrations
required for complete inhibition in studies conducted under air
atmosphere. This finding suggested that there might be different
factors responsible for inhibition depending on the species of bacteria being tested and also might help explain the difference in concentrations
necessary for inhibition.
Cells of Escherichia coli were not inhibited immediately on
coming into contact with vitamin K₅. Fifty percent inhibition occurred after 25 minutes. A rapid inhibition rate was maintained until
approximately 90 percent inhibition occurred, afterwhich, a rapid
decrease in the rate of inhibition was noted.
An increase in the initial number of cells of Escherichia coli
utilized required an increase in the concentration of vitamin K₅ for
complete inhibition, although the concentration of vitamin K₅ was not
the limiting factor.
A synergistic effect does exist between vitamin K₅ and
propylene glycol, and the bactericidal concentrations necessary for
the different bacteria can be reduced depending on the species of
bacteria and the concentration of propylene glycol utilized. / Graduation date: 1965
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Adaptation of chemical method for preservation of sweet cherriesStewart, John Bushnell 05 1900 (has links)
Graduation date: 1942
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The antioxidant effect of edible flours derived from oil press cakes in certain fat-containing food mixturesBaker, Dinah Skinner 06 1900 (has links)
Graduation date: 1948
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