{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/53071"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/53071","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The effect of homogenization upon the Vitamin C content of cow's milk","abstract":"Series or experiments employing laboratory methods of homogenization were run at temperatures or 100°F, 110°F, 120°F, 130°F, 140°F, 150°F, 160°F, and 170°F and with pressures of 1000, 1750, and 2500 pounds at each temperature. In all series, at all temperatures and at all pressures, the results of homogenization indicated a reduction of the titratable ascorbic acid content of the milk processed. The amount of destruction of ascorbic acid was variable, ranging from 7.4 per cent to 14.3 per cent with an average reduction or 11.34 per cent. Supplement experiments, employing commercial experiment and commercial methods corroborated the results obtained in the laboratory.","abstract_html":"Series or experiments employing laboratory methods of homogenization were run at temperatures or 100°F, 110°F, 120°F, 130°F, 140°F, 150°F, 160°F, and 170°F and with pressures of 1000, 1750, and 2500 pounds at each temperature. In all series, at all temperatures and at all pressures, the results of homogenization indicated a reduction of the titratable ascorbic acid content of the milk processed. The amount of destruction of ascorbic acid was variable, ranging from 7.4 per cent to 14.3 per cent with an average reduction or 11.34 per cent. Supplement experiments, employing commercial experiment and commercial methods corroborated the results obtained in the laboratory.","abstract_has_math":false,"creators":["Smith, Louis Murdock"],"institution":"Virginia Agricultural and Mechanical College and Polytechnic Institute","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Dairy Husbandry","degree_department":"Dairy Husbandry","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1939,"date_issued":"1939","date_published":"1939","updated_at":"2026-07-22T22:20:37Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/53071","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Dairy Husbandry"]},{"key":"dc:creator","label":"Author","values":["Smith, Louis Murdock"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2015-06-23T19:08:25Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2015-06-23T19:08:25Z"]},{"key":"dc:date.issued","label":"Date","values":["1939"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Agricultural and Mechanical College and Polytechnic Institute"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Dairy Husbandry"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Agricultural and Mechanical College and Polytechnic Institute"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/53071"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Series or experiments employing laboratory methods of homogenization were run at temperatures or 100°F, 110°F, 120°F, 130°F, 140°F, 150°F, 160°F, and 170°F and with pressures of 1000, 1750, and 2500 pounds at each temperature. In all series, at all temperatures and at all pressures, the results of homogenization indicated a reduction of the titratable ascorbic acid content of the milk processed. The amount of destruction of ascorbic acid was variable, ranging from 7.4 per cent to 14.3 per cent with an average reduction or 11.34 per cent. Supplement experiments, employing commercial experiment and commercial methods corroborated the results obtained in the laboratory."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The effect of homogenization upon the Vitamin C content of cow's milk"]}]}],"canonical_facts":{"dc:contributor.department":["Dairy Husbandry"],"dc:creator":["Smith, Louis Murdock"],"dc:date.accessioned":["2015-06-23T19:08:25Z"],"dc:date.available":["2015-06-23T19:08:25Z"],"dc:date.issued":["1939"],"dc:description.abstract":["Series or experiments employing laboratory methods of homogenization were run at temperatures or 100°F, 110°F, 120°F, 130°F, 140°F, 150°F, 160°F, and 170°F and with pressures of 1000, 1750, and 2500 pounds at each temperature. In all series, at all temperatures and at all pressures, the results of homogenization indicated a reduction of the titratable ascorbic acid content of the milk processed. The amount of destruction of ascorbic acid was variable, ranging from 7.4 per cent to 14.3 per cent with an average reduction or 11.34 per cent. Supplement experiments, employing commercial experiment and commercial methods corroborated the results obtained in the laboratory."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/53071"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Agricultural and Mechanical College and Polytechnic Institute"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["The effect of homogenization upon the Vitamin C content of cow's milk"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Dairy Husbandry"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Agricultural and Mechanical College and Polytechnic Institute"]},"updated_at":"2026-07-22T22:20:37Z"}