54 research outputs found
Letter from Cadwallader Waslabum to John Sloan, June 7, 1942
No full text1 leaf (single sided)Letter from Cadwallader Waslabum to John Sloan, June 7, 194
Letter from Cadwallader Waslabum to John Sloan, June 7, 1942
No full text1 leaf (single sided)Letter from Cadwallader Waslabum to John Sloan, June 7, 194
Recommended from our members
To Dr. Mitchel.
No full textThe letter written to certain Dr. Mitchel follows on a report which the author composed at the request of Governor Clinton and also dated August 17, 1751. As Cadwallader finds that the report was too long to include specific examples of frauds committed against the Indians, he provides for examples and requests that Dr. Mitchel convey to the authorities
Identification and quantitation of predominant odorants in roasted chicory
No full textVolatile components of roasted chicory brews were isolated by direct solvent extraction followed by solvent-assisted flavor evaporation (SAFE). Identification of potent odorants was achieved by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometry (GC-MS). Forty-six compounds were quantitated by stable isotope dilution analysis (SIDA) and odor-activity values (OAVs). Based on the combined results of AEDA and OAVs rotundone was the most potent odorant in roasted chicory. Additional potent odorants in roasted chicory were identified as 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon), 3-methlbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one and 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 3-hydroxy-2-methyl-4-pyrone (maltol) , (E,E)-2,4-decadienal, and trans-4,5-epoxy-(E)-2-decenal. Rotundone, with its distinctive aromatic woody, peppery and “chicory-like” note was also detected in five different commercial ground roasted chicory products. It is believed to an important, distinguishing and characterizing odorant in roasted chicory aroma. Collectively a group of caramel and sweet smelling odorant are also believed to be important aroma contributors to roasted chicory aroma, dihydromaltol, 3-methyl-1,2-cyclopentanedione (cyclotene), maltol, HDMF and sotolon. Overall, the predominant aroma compounds were formed via Maillard reaction, lipid oxidation and other thermal reactions during roasting of chicory. This study is the first to report a comprehensive listing of the predominant odorants in roasted chicory brew, and is the first to indicate rotundone contribution to the distinctive “aromatic woody, peppery and chicory-like” aroma of roasted chicory.Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2019-08-01The student, Tiandan Wu, accepted the attached license on 2017-07-12 at 20:48.The student, Tiandan Wu, submitted this Thesis for approval on 2017-07-12 at 21:03.This Thesis was approved for publication on 2017-07-17 at 16:08.DSpace SAF Submission Ingestion Package generated from Vireo submission #11439 on 2017-09-29 at 11:19:18Made available in DSpace on 2017-09-29T17:52:20Z (GMT). No. of bitstreams: 5
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Rightslink? by Copyright Clearance Center janpannese one.pdf: 98718 bytes, checksum: 549206fd159228a9297f4950ab918386 (MD5)
permission (studies on flavor compoenents of roasted chicory root).pdf: 98677 bytes, checksum: 93373b6acd153e8125ec5feeb94f3de2 (MD5)
permission cadwallader License.pdf: 167912 bytes, checksum: 20045111b5ccb1ced04a562fb8a5952d (MD5)
Previous issue date: 2017-07-17Embargo set by: Colleen Fallaw for item 103497
Lift date: 2019-09-29T17:52:45Z
Reason: Author requested closed access (OA after 2yrs) in Vireo ETD systemLimited Restriction Lifted for Item 103497 on 2019-09-30T09:15:20Z
Dataset of PLOS Computational Biology code sharing rates, 2019-2022
No full textThis dataset contains article metadata and information about code generation and sharing rates for research articles published in PLOS Computational Biology from 1 January 2019 to 31 March 2022.
The decriptive metadata, e.g. article title, publication data, author countries, is taken from the article .xml files. Additional information around code generation and sharing rates was derived using Natural Langugage Processing. The code used for this is available at http://doi.org/10.6084/m9.figshare.19738876.
The Excel file contains 4 worksheets:
1) A README
2) Raw data
3) Calculations of the code sharing rates that are used in the Editorial
4) Data used to create Figure 1 in the Editorial.
The Editorial that this dataset supports is:
Cadwallader, L., F. Mac Gabhann, J. Papin & V. E. Pitzer (2022) Advancing code sharing in the computational biology community. PLOS Computational Biology 18(6): e1010193. https://doi.org/10.1371/journal.pcbi.1010193.</p
An analysis of the effects of sharing research data, code, and preprints on citations
No full textCalls to make scientific research more open have gained traction with a range of societal stakeholders. Open Science practices include but are not limited to the early sharing of results via preprints and openly sharing outputs such as data and code to make research more reproducible and extensible. Existing evidence shows that adopting Open Science practices has effects in several domains. In this study, we investigate whether adopting one or more Open Science practices leads to significantly higher citations for an associated publication, which is one form of academic impact. We use a novel dataset known as Open Science Indicators, produced by PLOS and DataSeer, which includes all PLOS publications from 2018 to 2023 as well as a comparison group sampled from the PMC Open Access Subset. In total, we analyze circa 122'000 publications. We calculate publication and author-level citation indicators and use a broad set of control variables to isolate the effect of Open Science Indicators on received citations. We show that Open Science practices are adopted to different degrees across scientific disciplines. We find that the early release of a publication as a preprint correlates with a significant positive citation advantage of about 20.2% (+/-.7) on average. We also find that sharing data in an online repository correlates with a smaller yet still positive citation advantage of 4.3% (+/-.8) on average. However, we do not find a significant citation advantage for sharing code. Further research is needed on additional or alternative measures of impact beyond citations. Our results are likely to be of interest to researchers, as well as publishers, research funders, and policymakers
Identification and characterization of mint lactones: trace-level odor-important aroma compounds in peppermint oil
No full textMade available in DSpace on 2016-11-10T18:27:49Z (GMT). No. of bitstreams: 2
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Previous issue date: 2016-07-13Embargo set by: Seth Robbins for item 95369
Lift date: 2018-11-10T18:28:02Z
Reason: Author requested closed access (OA after 2yrs) in Vireo ETD systemLimited Restriction Lifted for Item 95369 on 2018-11-11T10:15:12Z."Mentha piperita L., commonly known as peppermint, is an essential oil bearing plant that was introduced to the United States in the early-19th century. By 1900 peppermint cultivation and oil production had reached the Pacific Northwest where the majority of peppermint oil in the United States is produced today. In 2015 the United States produced 5.9 million pounds of peppermint oil which is used in a wide variety of food and flavor applications including chewing gum, oral hygiene products, pharmaceuticals, confectionary, and liquor among others. Trace odorants are crucial to the flavor profile of well-balanced peppermint oil. Certain lactones have been identified in peppermint oils in trace levels that contribute important sweet, coconut, coumarin-like aroma characteristics to the oils. Among these lactones, collectively known as ""mint lactones"", (−)-mintlactone and (+)-isomintlactone are the most well characterized, although numerous others remain unidentified.
Four peppermint oils were analyzed by gas chromatography-olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS) to identify the odor-active lactones. Since lactones are present at trace levels, a silica gel fractionation method was developed to isolate and concentrate the lactones from peppermint oil prior to GC analysis. A total of five odor-active ""mint"" lactones were detected, including (−)-mintlactone and two menthofurolactone (MFL) diastereomers (""MFL A"" and ""MFL B""). The lactones were quantitated using stable isotope dilution analysis (SIDA) with a 2H-labeled saturated mint lactone as the internal standard. The two diastereomers of menthofurolactone were resolved using chiral gas chromatography and their independent in-air odor thresholds and odor qualities were approximated using GCO. The enantiomeric ratio of the MFL diastereomers was also examined in relation to the menthofuran content of the oils and the concentrations of the MFL isomers.
A model peppermint oil (MPO) system was also developed and used to study the degradation of menthofuran to form mint lactones. The concentrations of four lactone compounds, MFL A, MFL B, (−)-mintlactone, and (+)-isomintlactone, were tracked over a period of six months. After an initial increase in the concentrations of all four lactones, the levels at six months approached those found in actual peppermint oils. The MPO sample stored at ambient conditions maintained a constant enantiomeric ratio of the MFL diastereomers over time. A proposed scheme for the formation of lactones from menthofuran is presented."Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2018-08-01The student, Samantha McKenna, accepted the attached license on 2016-07-12 at 19:16.The student, Samantha McKenna, submitted this Thesis for approval on 2016-07-12 at 19:26.This Thesis was approved for publication on 2016-07-13 at 11:04.DSpace SAF Submission Ingestion Package generated from Vireo submission #9911 on 2016-11-10 at 12:20:3
Pole Dancing Auto-ethnography – Practice, Pedagogy, Performance
No full textIn this research paper, the author addresses the following four questions: 1) What are the implications of bringing pole dancing into concert dance, not as a caricature or theatrical version of what is performed in strip clubs, but as its own, free-standing art form? 2) In what ways will years of ballet and modern dance training influence the type of dancing that emerges from dancers when poles and other apparatuses are introduced? 3) How can the author create an original pole dancing style and pedagogical methods for teaching it? 4) Who participates in pole fitness classes and how does the demographic change based on location? What about when pole fitness classes are offered in an academic setting? The author shares first-hand experiences of investigating pole dancing in fitness classes, attending performances, engaging in a rehearsal process with highly trained dancers, and teaching pole dancing to movers with a wide range of abilities. The author addresses how research plans changed as she encountered limitations of budget and time constraints. The author also elaborates on the creative process that she engaged in with her thesis cast, collaborators, and supporting designers in the making of Super-beneath, a theatrical dance work that uses five, free-standing poles. She outline the vignettes, overall structure, and narrative of the work. The author then discusses where this research fits into the larger field of pole dancing, and the even larger field of dance. In the final sections of this paper, the author describes her pedagogical practices relating to pole classes, what “practice as research” means to her, and how she would like to continue on this research trajectory in the future
Notes of an etcher in Mexico and Maine
No full textNew York : Frederick Keppel, 1911.Published in The Print-collector’s quarterly, v.1, no.4, October, 1911. Edited by Fitzroy Carrington.
Includes nine illustrations by the author, including a self-portrait.Submitted by Jamie Smith ([email protected]) on 2012-07-02T16:22:55Z
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Previous issue date: 1911The Andrew W. Mellon Foundatio
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