Water Quality: Coliform Bacteria - An Indicator of Water Quality
Abstract The purpose of this study was to develop a web-based food safety course for high school teachers that teach food and culinary practices and evaluate its effectiveness on knowledge gained. Seventy-nine teachers successfully completed the course which was broken into basic microbiology, food microbiology, sanitation, and food handling sections. Teachers scored 53.2% correct answers on the food safety knowledge pre-test. Post-test scores improved to 90.4% correct. Teachers indicated that they would be “very willing” to participate in another web-based course. Web-based teaching appears to be an effective method for teaching food safety to high school teachers that teach food and culinary education.
Abstract A Quartz Crystal Microbalance (QCM) systemwas,designed,to measure the real-time development,of volatile organic compound,(VOC) production,in the headspace of wine glasses,and to identify whether,glass shape,imparts an influence on wine characteristics. The test system,was assembled,using a piezoelectric quartz crystal, a standard clockoscillator, a frequency counter and a data acquisition hardware,and software package. Adsorption of standard volatile components water, ethanol, butanol and mixtures thereof on hydrophically-coated, hydrophobically-coated and uncoated quartz crystal surfaces,was measured,as a function of time. Results indicated that nature of the coating greatly influences total adsorbed masses, which was attributed to the binding specificity between,coatings and volatile compounds.,Measurement,of total adsorbed,masses,as a function of immersion,depth of the sensor,in a wine glass containing a 50:50 water/ethanol mixture showed,a decrease in volatile concentration,as the distance from the liquid interface increased. The research confirms,that the QCM prototype,isc apable,of accurately measuring,production of small concentrations,of VOC’s in real-time and that the instrument,may,be capable,of evaluating the influence of glass shape,on wine characteristics 1
P. Michael Davidson合作论文数University of Tennessee - Knoxville2John R. Mount合作论文数1Daniel W. Fouts合作论文数1Jr Elster合作论文数1JR BYNUM合作论文数1ipp william合作论文数1grady patterson合作论文数1Perry C. Henson合作论文数1
Frances Ann Draughon合作论文数1Jochen Weiss合作论文数1Vice President合作论文数1
Qixin Zhong合作论文数The University of Tennessee Institute of Agriculture1Mark Jarrard Jr合作论文数1
Federico Harte合作论文数Biological Systems Engineering Department;State University;Biological Systems Engineering Department, State University1Riette Van Laack合作论文数1James H. Kelly合作论文数1Robert F. Baker合作论文数1
David A Golden合作论文数1Kevin Kit合作论文数1William E. Poe合作论文数1
Svetlana Zivanovic合作论文数Food Chemistry Laboratory, The University of Tennessee1President Elect合作论文数1Phil Perkins合作论文数1Henry L. Anderson合作论文数1John G. Golding合作论文数1Carol Costello合作论文数1Clark J. Brekke合作论文数1Michael Kane合作论文数1Marjorie P. Penfield合作论文数1
