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Browsing by Subject "Reduction"

Now showing 1 - 5 of 5
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    Greenhouse Gas Reduction Strategies in State Climate Action Plans: A Comparative Analysis
    (Hubert H. Humphrey Institute of Public Affairs, 2010-05-11) Crowell, Aaron
    "Abstract"
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    Image Reduction of Galaxies for SPIRITS Project
    (2015-11-24) Barnes, Joseph S.
    The Spitzer Infrared Intensive Transients Survey (SPIRITS) project aims to take a mid-infrared (IR) census of luminous transient stars in a large sample of local galaxies. Data is collected from the Spitzer space telescope as well as ground-based telescopes. Studying these galaxies in the mid-IR has allowed astronomers to discover events such as Luminous Red Novae and Intermediate Luminosity Red Transients. In order to investigate these phenomena it is necessary to reduce raw images into images of these galaxies that are more clear and allow for higher resolution of potential transient events.
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    Reductively degradable polymeric biomaterials
    (2015-01) Partlo, Walter Eugene
    Polymers were synthesized that included functional groups that allowed for the triggering of polymer degradation via reduction of the present azide groups. This degradation was demonstrated and characterized.
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    Sodium Reduction in Blue Cheese With and Without Replacement by KCl
    (2013-06) Pataky, Ann
    Recent initiatives encourage the reduction of sodium in foods to improve consumer health. Blue cheese contains approximately 370 mg sodium per 28 g serving, 16% of the daily recommended value of sodium and twice the amount found in a serving of Cheddar (21 CFR 101.9 (c)(9)). However, salt is essential for control of blue cheese enzymatic and microbial activity during ripening (Morris, 1981). One way to maintain this control in cheese is to reduce sodium and implement a molar replacement of NaCl with KCl. Because blue cheese is often surface-salted, the effects of sodium reduction may be more noticeable in the center of the cheese wheel as the salt and moisture equilibrate from the surface to the center during aging (Cantor et al., 2004). The purpose of this study was to evaluate the effects of 25% sodium reduction on blue cheese composition, flavor, sensory, and proteolytic properties with and without the use of potassium chloride (KCl) at two locations in the cheese wheel. Three-kg wheels of pasteurized milk blue cheese were produced from 2,100 kg of milk (in duplicate), and three salting treatments were applied to an equal number of randomly selected wheels. Salt was applied by % weight of the wheel in the following treatments: Control (3.5 wt% NaCl), reduced sodium (2.63 wt% NaCl), and reduced sodium with KCl (2.63 wt% NaCl, 1.17wt%KCl). Wheels were evaluated monthly during 5 months of aging, sampling both inner and outer portions of the cheese wheel. Sodium and potassium concentrations, fat, moisture, pH, aw, volatile free fatty acids, and extent of proteolysis (as measured by free amino acids) were measured. Sensory attributes and volatile flavor chemicals were measured at months 3 and 5. Salt reductions of 23% and 21% in reduced with KCl and reduced treatments, respectively, were achieved. The water activity of control and reduced with KCl treatments was the same during aging, while the reduced treatment had higher aw. A greater extent of proteolysis was observed in inner samples as compared to outer wheel samples, with reduced treatments trending (though not significantly) higher than control or reduced with KCl. A descriptive sensory panel found higher overall flavor intensity and 12 contributing aroma or flavors which were more intense in the inner portion of the cheese compared to outer portions (P<0.01). Many sensory attributes were also different between salting treatments as evaluated by the descriptive panel. Concentrations of free fatty acids varied between location and treatment for some acids, though medium chain free fatty acids were unaffected by salting treatment. Flavor volatiles associated with blue cheese were found in higher concentrations in reduced treatment and inner wheel samples, specifically 2-heptanone, 2-pentanone, ethyl hexanoate, and methyl propanoate. A consumer panel (n=95) ranked overall liking for all treatments similarly, and higher texture liking for reduced with KCl. These data suggest sodium reduction in blue cheese (up to 25%) with and without molar replacement by KCl can result in a blue cheese which is equally acceptable to the consumer, despite some compositional and sensorial differences. These results hold true for full sodium blue cheese with approximately 1200mg Na/100g cheese. Because of the extensive differences noted between inner and outer wheel, where sodium concentrations differed for the first 61 days of aging, and because reduced sodium treatment cheeses were often distinguishable from control and reduced with KCl, reducing the sodium of blue cheese to a larger extent than 25% may result in loss of product quality or safety.
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    Solid foundations: structuring American solid state physics, 1939–1993
    (2013-05) Martin, Joseph Daniel
    When solid state physics formed in 1940s America, it was unusual. It violated the longstanding convention that physics should only be subdivided according to natural classes of research problems or consistent sets of techniques. Instead, solid state incorporated a wide range of concepts and methodological approaches that had only the most superficial similarities. The unifying force behind the field was the explicit professional goal of bringing academic and industrial researchers into closer dialogue. The non-traditional manner in which solid state formed was symptomatic of a sea change in the American physics community as some physicists in the 1940s began thinking about professional and institutional structures as tools with which they could actively define and maintain the scope and mission of physics. This shift had consequences both for solid state, and for American physics as a whole. Solid state was initially defined in terms of 1940s professional challenges, and so was forced to continually reimagine itself as the context changed around it. Eventually, it fractured into subgroups with divergent perspectives about the field’s goals and how best to address them. One of these, condensed matter physics, has typically been understood as a simple renaming of solid state physics. A close examination of the process by which condensed matter emerged, however, indicates that it represented an intentional return to defining a sub-disciplinary on the basis of natural phenomena and investigatory techniques. Condensed matter physics grew from pointed reactions against the segment of solid state that was closely aligned with industry. It crafted an identity that emphasized the intellectual puzzles physical studies of complex systems could address. As broadly conceived fields like solid state physics established themselves and grew, both in population and in influence, physics as a whole became a broader enterprise. Research areas that might otherwise have branched off into engineering or become independent specialties were offered a place in sub-disciplines like solid state physics. Additionally, other elements of the physics community adopted solid state’s mode of discipline formation, making the definition of “physics” more fluid and responsive to contemporary professional pressures. The evolution of solid state physics was guided throughout by a philosophical debate over the nature of fundamental knowledge. The disagreement persisted mostly between solid state physicists, who advocated the stance that fundamental knowledge could be found at any level of complexity, and high energy physicists, who restricted fundamental knowledge to the theories and concepts that governed the smallest constituents of matter and energy. The progress of this debate was driven by professional concerns about funding and intellectual prestige, and the philosophical positions physicists developed helped, in turn, to shape the field’s professional infrastructure.