College of Saint Benedict and Saint John's University
College of Saint Benedict and Saint John’s University: DigitalCommons@CSB/SJUNot a member yet
8817 research outputs found
Sort by
Celebrity Advocacy: Leonardo DiCaprio’s Development of Iconographic Persona as a Climate Activist
Get PDFInvestigation and Synthesis of Novel Aromatic Azo Inhibitors of LMW-PTP Isoform B
Get PDFThe goal of this investigation was to synthesize novel aromatic azo inhibitors based on an aromatic azo inhibitor discovered from in silico screening against Low Molecular Weight Protein Tyrosine Phosphatase (LMW-PTP). These inhibitors were then tested in vitro aginst LMW-PTP Isoform B. The synthesis of the inhibitor of interest was achieved via a Sandmeyer reaction, utilizing p-aminobenzoic acid. The nucleophile used in the synthesis, 3-hydroxy-2-naphthoic acid, was linked with p-aminobenzoic acid, and the final product was purified via recrystallization. Characterization techniques included 1H-NMR, 13C-NMR, COSY, and HMQC. This newly synthesized product was an analogue to a previously synthesized competitive inhibitor, 156563, which had an inhibitor dissociation constant of 33.5μM. By synthesizing an analogue to inhibitor 156563, our group hopes to probe the carboxylic acid chain length as a function of inhibition
Vegetable Consumption and Food Waste Trends of Common Ground Garden CSA Members in Central Minnesota
Get PDFFood Safety Knowledge and Practices of College Students
Get PDFFoodborne illness is a serious issue and accounts to numerous hospitalizations and deaths each year. College students are cooking for themselves for the first time and may lack proper food safety knowledge and practices. Purpose: to assess the food safety knowledge and practices of college students and to determine the sanitary conditions of kitchen surfaces in college apartments. Methods: Approval from the College of Saint Benedict and Saint John’s University’s Institution Review Board was obtained. Food safety knowledge and practices were assessed with a survey and kitchen inspections. College students (n=287) completed a food safety knowledge survey (FSKS) containing 16 questions administered through a survey link attached to an email. Informed consent was the first page of survey and participants were required to be at least 18 years and older. Kitchen inspections were conducted in apartments of male and female students (n=20). Consent was obtained at the door of participants. An interview of five questions were asked to assess food safety behavior. Answers were recorded. Refrigerator and freezer temperatures were measured with the AVANTEK infrared thermometer. Five kitchen surfaces (kitchen counter, dish sponge, cutting board, refrigerator handle, and sink drain) were swabbed with 3M™ Quick Swabs from each apartment to assess sanitary conditions. Contents from 3M™ Quick Swabs were poured onto 3M™ Petrifilm™ Aerobic Count Plates and incubated for 24 hours at 36°F. SPSS version 24 was used for statistical data analysis to compare results with independent t-test, frequency, one-way ANOVA, and chi-square. Results: Participants scored an average FSKS score of 11.7 points (73%). Female participants scored significantly higher compared to male participants (p\u3c0.01). There is a weak correlation between number of nutrition credits and the FSKS scores (r=0.160). Seniors scored significantly higher on the FSKS compared to first year students (p=0.046). Previous and current food service experience did not appear to correlate with FSKS scores. Freezer temperatures were significantly lower among male student apartments compared to female student apartments (p=0.001). A weak relationship was observed between gender and the sanitary conditions of kitchen surfaces (x2=0.045). The kitchens of the male students had lower bacterial counts compared to the kitchens of female students. The sink drain was the least sanitary kitchen surface with 75% of sink drains having contamination levels above 250 cfu. Thirty percent of participants admitted to never cleaning their sinks. Of the participants who never cleaned their sinks, 50% had sinks with bacterial contamination considered too numerous to count (TNTC). The most sanitary kitchen surface was the cutting board, with 85% of cutting boards having contamination levels between 25-250 cfu. Only ten percent of participants for the kitchen inspections owned thermometers, all of which were males. Conclusions: Kitchen inspection revealed that adequate knowledge was not reflected in behaviors. For example, students cannot apply their knowledge of the proper internal cooking temperature for ground beef without owning a thermometer. As an intervention, a food safety handout was made to distribute to students living in apartments next year. Additionally, residential assistants could take the opportunity to educate college students on proper food safety and cleaning to encourage safe food handling practice
