Zobrazeno 1 - 10
of 83 427
pro vyhledávání: '"School of Science"'
Autor:
Clark, S. A. (Stephanie Ann), University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
The purpose of the present study is to examine the genetic and morphological variation found in narrow-range endemic terrestrial invertebrate species at different geographic scales, and the ramifications of this for their systematics, management and
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/640
Autor:
Darukaradhya, Jyothsna, University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
The regulatory standards set by food authorities globally for probiotic foods such as Cheddar cheese makes it essential to have reliable enumeration media that will accurately monitor the survival of probiotic bacteria over the shelf life of Cheddar
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/24126
Autor:
Kayillo, Sindy, University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
Separations depend on the molecular interactions occurring on retentive surfaces. Much time and effort is paid in the design and manufacture of chromatographic surfaces that enhance separation capability. This thesis explores some of the design conce
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/24055
Autor:
Gray, Michael James, University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
This thesis describes a developmental process required for the construction and optimisation of two-dimensional liquid chromatographic systems. The text encompasses much of the difficulties and provides a frame work for achieving positive results. Th
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/23423
Autor:
Yadav, Nirbhay N., University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
High-energy ion beam based proton induced x-ray (PIXE) is an ideal analytical tool suitable for simultaneous quantification of trace elements with high accuracy. The quantification of trace elements in solids using PIXE has been well established for
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/27789
Autor:
Toups, Erich P., University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
In modern chemical laboratories, high performance liquid chromatography (HPLC) has become the technique of choice amongst separation scientists as evidenced by the huge body of published literature that employ the technique as the pre-eminent analyti
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/30399
Autor:
Listiohadi, Yuanita D., University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
This project has investigated the mechanism of caking of lactose and identified some possible solutions to minimise caking of lactose and dairy powders, additional to those suggested in the literature. A background to lactose and caking is given. The
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/25753
Autor:
Clare, Steven S., University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
The aim of the study presented in this thesis was to assess the impact of manipulations to red winemaking unit operations on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in the resultant wines. An existing sensiti
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/569
Autor:
Malcolm, Peter J., University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
Spring shock syndrome (SSS) is a condition where flowering and leaf development in peach and nectarine trees is delayed and those leaves that do develop are often small and discoloured. Trees experiencing spring shock syndrome yield poorly. To learn
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/710
Autor:
Swami, Salesh N., University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture
Hydrogels are three dimensional networks of hydrophilic homopolymers or copolymers generally covalently or ionically crosslinked. They interact with aqueous media by swelling to some equilibrium value by retaining the aqueous media in their structure
Externí odkaz:
http://handle.uws.edu.au:8081/1959.7/698