Proceedings of the Eleventh Annual Biochemical Engineering Symposium

This is the eleventh in a series of symposia devoted to talks by students on their biochemical engineering research. The first, third, fifth, and ninth were at Kansas State University in Manhattan; the second and fourth were at the University of Nebraska–Lincoln; the sixth was in Kansas City in conjunction with the 8lst American Institute of Chemical Engineers National Meeting; the seventh and the tenth were at Iowa State University in Ames; and the eighth was held at the University of Missouri–Columbia. ContentsPretreatment of Wheat Straw for Cellulose Hydrolysis, M. M. Gharpuray, Yong-Hyun Lee, and L. T. Fan, Kansas State University Sugar Production During Autohydrolysis of Wheat Straw, Robert A. Lewis, Colorado State University An Alkaline Copper Reagent for Use in Automated Analysis, Alfred R. Fratzke, Iowa State University Sugars Produced During Extrusion Processing of Corn, Ruth S. Korn, Colorado State University Characterization and Comparison of Renewable Energy Resources, Snehal A. Patel, Kansas State University Anaerobic Digestion of Alcohol Stillage, Laureen K. Binder, Colorado State University Estimation of Growth Yield and Maintenance Parameters, Bamidele 0. Solomon and Mehmet D. Oner, Kansas State University Immobilization of Glucoamylase Using TiCl4 and Organic Titanates, Robert E. Lesch, Iowa State University Solvent Toxicity in the Acetone-Butanol Fermentation, Jeanine M. Costa, Colorado State University

The Effects of Low Dose Irradiation and Storage Time on Aroma of Fresh Beef Patties in Anaerobic Packaging

The effects of electron beam irradiation, anaerobic packaging, and storage times on the aroma of raw ground beef patties were investigated. Patties were coarse ground at three days postmortem, and then fine ground and packaged at three, six, and nine days postmortem. Patties were irradiated immediately after packaging, or three days after packaging at 2 kGy, and then stored at 2.5 °C ñ1.5 °C for four days. Non-irradiated controls were held under similar conditions. After four days of storage for each postmortem time (three, six, and nine days), sensory aroma evaluations were performed on all samples. Irradiated and non-irradiated patties with the shortest postmortem storage times had the most desirable aroma scores. Controls had significantly (p £ .05) more desirable aroma scores than irradiated patties.

Changes in Chemical Composition and Digestion Kinetics of Stockpiled Kura Clover in Late Fall

Stockpiled kura clover samples harvested on three different winter dates were used to determine changes in chemical composition and N digestion kinetics. Kura clover was harvested from four different plots at 14 d intervals and analyzed for neutral detergent fiber (NDF), acid detergent fiber (ADF), crude protein (CP), acid detergent insoluble nitrogen (ADIN), and in vitro digestible dry matter (IVDMD), and in situ digestion kinetics of N. Crude protein concentrations decreased, but ADIN concentrations increased with later date of harvest. Digestible N pool-size and the rate of digestion was the lowest in third-harvest kura clover. Although the proportion of protein that is soluble or nondigestible increased, proportion of protein that is potentially digestible decreased with maturity.