Supplement for 1956 to measuring the supply and utilization of farm commodities.

"Contains a complete set of revised tables matching those in the original bulletin."

Supplement for 1957 to measuring the supply and utilization of farm commodities.

Chiefly tables.

Abstracts on utilization of sawdust,

Cover title.

Utilization of tax resources by state government in Utah ... A report to the Tax study committee established by the 1945 legislature, Dilworth Walker ... director of research.

Mode of access: Internet.

California tanbark oak. Part I. Tanbark oak and the tanning industry. By Willis Linn Jepson. Part II. Utilization of the wood of the tanbark oak. By H.S. Betts. Appendix. Distribution of tannin in tanbark oak. By C.D. Mell.

Mode of access: Internet.

Technical mycology; the utilization of micro-organisms in the arts and manufactures.

Vol. 2, pts. 1-2, paged continuously.

The utilization of older workers /

March 1979.

How to locate educational information and data; an aid to quick utilization of the literature of education

Mode of access: Internet.

Racial Disparities in the Utilization of Preventive Health Services among Older Women with Early Stage Endometrial Cancer Enrolled in Medicare

Thesis (Master's)--University of Washington, 2016-06

Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems

Dynamic rheological behaviour of starch-honey systems was studied using a strain-controlled rheometer. A dynamic temperature (30-130 degreesC) ramp test was used at 10 rad s(-1) frequency, 1% strain, 2 degreesC min(-1) ramp rate, 25 mm parallel plate, and 1.5 min gap, using Wheaten cornflour(TM) and five honeys to generate 25 formulations (0.34-0.80 g water/g dry starch). G', G, and eta* increased upon gelatinisation, and they reduced as the honey content was increased. For all the formulations, G' was higher than G, and tan 6 was generally less than 1.0. Key gelatinisation characterising temperatures (onset, peak and end) ranged from 96.0 to 122.3 degreesC, but did not vary much (CV < 5%) for each honey irrespective of the concentration. The influence of water, fructose and glucose, singly and in combination, on gelatinisation indices (temperature and rheological parameters) was investigated. An exponential equation was employed to describe the relationship, and relevant parameters were obtained. The consequences of the observations in the study are discussed particularly as they relate to extrusion of such systems, and possible interactions between fructose and glucose in the starch-honey systems. (C) 2003 Elsevier Ltd. All rights reserved.

Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry

Differential scanning calorimetry was used to investigate the effect of mixtures of glucose and fructose, and five types of honeys on starch gelatinisation. At a 1:1 starch:water ratio, glucose generally increased the enthalpy (DeltaH(gel)) and temperatures (T-onset, T-peak and T-end) of gelatinisation more than fructose. Upon mixing, DeltaH(gel) of the low-temperature endotherm decreased in comparison to the sole sugars, but was fairly constant (7.7 +/- 0.33 J/g dry starch). DeltaH(gel) of the high-temperature endotherm increased with the fructose content. For both endotherms, the gelatinisation temperatures were unchanged (CV less than or equal to 3%) for the mixtures. With the honeys (moisture, 14.9-18.0%; fructose, 37.2-44.0%; glucose, 28.3-31.9%) added at 1.1-4.4 g per g dry starch, the enthalpy and temperatures of gelatinisation did not vary significantly (CV less than or equal to 6%). Typical thermograms are presented, and the results are interpreted in the light of the various proposed mechanisms for starch gelatinisation in sugar-water systems, total sugar content and possible sugar-sugar interactions. The thermograms were broader in the presence of the sugars and honeys, and a biphasic character was consistently exhibited. The application of an exponential equation to the gelatinisation temperatures of the starch-honey mixtures revealed an opposing influence of fructose and glucose during gelatinisation. The mechanism of starch gelatinisation may be better understood if techniques could be perfected to quantify breakage and formation of hydrogen bonds in the starch granules, and suggested techniques are discussed. (C) 2004 Elsevier Ltd. All rights reserved.

The judicious utilization of new technologies through authentic learning in higher education: A case study

Though technology holds significant promise for enhanced teaching and learning it is unlikely to meet this promise without a principled approach to course design. There is burgeoning discourse about the use of technological tools and models in higher education, but much of the discussion is fixed upon distance learning or technology based courses. This paper will develop and propose a balanced model for effective teaching and learning for “on campus” higher education, with particular emphasis on the opportunities for revitalisation available through the judicious utilisation of new technologies. It will explore the opportunities available for the creation of more authentic learning environments through the principled design. Finally it will demonstrate with a case study how these have come together enabling the creation of an effective and authentic learning environment for one pre-service teacher education course at the University of Queensland.