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Showing 1 through 2 of 2 records.
2015 - Texas Academy of Science Annual Meeting Words: 136 words || 
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1. Garza, Ivana. and Kopecki-Fjetland, Mary. "Identification of Alternaria fungal strain VOCs isolated from Atriplex canescens using SPME and GC-MS" Paper presented at the annual meeting of the Texas Academy of Science Annual Meeting, University of the Incarnate Word, San Antonio, TX, Mar 06, 2015 <Not Available>. 2019-05-27 <http://citation.allacademic.com/meta/p1005732_index.html>
Publication Type: Poster
Review Method: Peer Reviewed
Abstract: The Fourwing Saltbush (Atriplex canescens) is a plant native to the United States and is currently the main browsing source for big game. Several species of fungi, such as Alternaria, Cladosporim and others, have been found to colonize and form a symbiotic relationship with A. canescens. It has been previously suggested that volatile organic compounds, VOCs, released by these fungi species may contribute to the animals’ plant preference. The overall goal of this research is to isolate and identify VOCs emitted by those fungal species using Solid Phase Micro Extraction (SPME) and Gas Chromatography coupled to Mass Spectroscopy (GC-MS). The fungal strain currently being analyzed is Alternaria, for which VOCs are collected within the first fourteen days of growth. Future studies include extending the growing time beyond fourteen days and then collecting potential VOCs emitted.

2015 - 4S Annual Meeting – Denver Words: 197 words || 
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2. Spackman, Christy. "Marrying the Machine and the Expert: GC-O and the Remaking of Taste" Paper presented at the annual meeting of the 4S Annual Meeting – Denver, Sheraton Downtown, Denver, CO, Nov 11, 2015 <Not Available>. 2019-05-27 <http://citation.allacademic.com/meta/p1036229_index.html>
Publication Type: Paper Abstract
Review Method: Peer Reviewed
Abstract: The rise of chemical flavor analysis techniques from the 1950s to 1980s, specifically the coupling of gas chromatography with olfactometry, has allowed chemists an unprecedented ability to identify, characterize, reproduce, or efface odors and flavors found in nature. Despite the significant role these technologies play in the food and perfume industry, scholars of science and tehcnology have paid little attention to the development and adaption of gas chromatography-olfactometry (GC-O) as a tool for managing and manipulating the flavors of foods in industrial settings. Through interviews with scientists and examination of chemistry manuals and scientific reports associated with the adaption of GC-O, I show that GC-O has reconfigured expertise, marrying the data from analytical machines with the senses in ways formally eschewed by the Cartesian division between objective and subjective ways of knowing. In so doing, I argue, it has created new modes of making information about the world, and thus possibilities for shaping sensorial experience. This paper, by closely attending to the way that sensory experience has been bounded and reframed into expert practices, sheds new light on how human-machine collaborations shape mass consumer experience while also highlighting the need to re-examine the reliability of sensory knowledge.


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