Matching Items (12)
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DescriptionThis project is designed to generate enthusiasm for science among refugee students in hopes of inspiring them to continue learning science as well as to help them with their current understanding of their school science subject matter.
ContributorsSipes, Shannon Paige (Author) / O'Flaherty, Katherine (Thesis director) / Gregg, George (Committee member) / School of Molecular Sciences (Contributor) / Division of Teacher Preparation (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12
Description
The concept of the Mediterranean Diet was described by Ancel Keys from the Seven Countries study, occurring in the 1960s. Unlike other diets, the Mediterranean Diet is a cultural tradition of nations surrounding the Mediterranean Sea. It involves the healthy pattern of food consumption and physical activity, which developed as an outcome of the locality's available food, other environmental resources, and overall cultural characteristics such as the polychromic time orientation of the Mediterranean nations. The Mediterranean Diet is a lifestyle structured around understanding a locality's natural conditions and resources and sustaining positive relationships between individuals, the community, and the components of their environment. The diet is largely plant based, where daily foods include grains, fruits, vegetables, olive oil, and dairy products. Seafood is eaten several times a week, while other animal products (poultry, meats, eggs) and sweets are eaten less often and in moderation. Alcohol, for those who drink it, is consumed several times a week. Research has shown a variety of health benefits from this diet. These benefits include preventing cardiovascular disease, certain cancers, Type 2 diabetes, Alzheimer's disease, age related macular degeneration of the eyes, kidney disease and osteoporosis. It also has been shown to improve conditions of metabolic syndrome, obesity, and depression. These favorable health outcomes are a result of the beneficial components within the foods commonly eaten. Fruits and vegetables are excellent sources of vitamins and minerals, which are needed to support cellular and overall organismal functioning, and nuts, vegetables, and fish also provide essential fatty acids like omega-3 and omega-6. The unifying component for all regions adhering to the Mediterranean Diet is the use of olive oil. Beyond being a healthy source of fat, it contains numerous chemical components with antioxidant properties. The Mediterranean region is an optimal region for olive tree growth and olive harvest, based on temperature and soil conditions. However, geographic differences, nutrient availability and age of olive trees can impact the quality of olive fruits and olive oil. Furthermore, climate change presents a challenge for sustaining the Mediterranean diet as it adds stress to plants and aquatic life environments. However, the diet shows promise of protecting the environment, as plant-based diets are found to have lower negative environmental impacts. In conclusion, the Mediterranean diet is an interconnected system of relationships that adapts to a locality's community, land, and climate.
ContributorsKaneris, Marianna Irene (Author) / Vitullo, Juliann (Thesis director) / Dal Martello, Chiara (Committee member) / Department of Psychology (Contributor) / School of Molecular Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Integrin is a protein in cells that manage cell adhesion. They are crucial to the biochemical functions of cells. L 2 is one type of integrin. Its I domain is responsible for ligand binding. Scientists understand how Alpha L I domain binds Mg2+ at a pH of 7 but not in acidic environments. Knowing the specificity of integrin at a lower pH is important because when tissues become inflamed, they release acidic compounds. We have cloned, expressed, and purified L I-domain and using NMR analysis, we determined that wild type Alpha L I domain does not bind to Mg2+ at a pH of 5.
ContributorsALAM, RAHAT (Author) / Wang, Xu (Thesis director) / Podolnikova, Nataly (Committee member) / School of Molecular Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2017-05
Description
Both technological and scientific fields continue to revolutionize in a similar fashion; however, a major difference is that high-tech corporations have found models to continue progressions while still keeping product costs low. The main objective was to identify which, if any, components of certain technological models could be used with the vaccine and pharmaceutical markets to significantly lower their costs. Smartphones and computers were the two main items investigated while the two main items from the scientific standpoint were vaccines and pharmaceuticals. One concept had the ability to conceivably decrease the costs of vaccines and drugs and that was "market competition". If the United States were able to allow competition within the vaccine and drug companies, it would allow for the product prices to be best affected. It would only take a few small companies to generate generic versions of the drugs and decrease the prices. It would force the larger competition to most likely decrease their prices. Furthermore, the PC companies use a cumulative density function (CDF) to effectively divide their price setting in each product cycle. It was predicted that if this CDF model were applied to the vaccine and drug markets, the prices would no longer have to be extreme. The corporations would be able to set the highest price for the wealthiest consumers and then slowly begin to decrease the costs for the middle and lower class. Unfortunately, the problem within the vaccine and pharmaceutical markets was not the lack of innovation or business models. The problem lied with their liberty to choose product costs due to poor U.S. government regulations.
ContributorsCalderon, Gerardo (Author) / Johnston, Stephen (Thesis director) / Diehnelt, Chris (Committee member) / School of Molecular Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2016-12
Description
This study was conducted to observe the effects of vitamin C supplementation upon the expression of sICAM-1 in asthmatic subject. Two groups were created, each with a sample size of 4 subjects. One group was the vitamin C group (VC) and the other was the placebo group (PL). The study was analyzed through observing concentrations of biomolecules present within samples of blood plasma and nasal lavages. These included vitamin C, sICAM-1 expression, and histamine. The following P-values calculated from the data collected from this study. The plasma vitamin C screening was p=0.3, and after 18 days of supplementation, p=0.03. For Nasal ICAM p=0.5 at Day 0, p=0.4 at Day 4, and p=0.9 at Day 18. For the Histamine samples p=0.9 at Day 0 and p=0.9 at Day 18. The following P-values calculated from the data collected from both studies. The plasma vitamin C screening was p=0.8, and after 18 days of supplementation, p=0.03. The change of vitamin C at the end of this study and the combined data both had a P-value that was calculated to be lower than 0.05, which meant that this change was significant because it was due to the intervention and not chance. For Nasal ICAM samples p=0.7 at Day 0, p=0.7 at Day 4, and p=1 at Day 18. For the Histamine p=0.7 at Day 0 and p=0.9 at Day 18. This study carries various implications although the study data was unable to show much significance. This was the second study to test this, and as more research is done, and the sample size grows, one will be able to observe whether this really is the mechanism through which vitamin C plays a role in immunological functions.
ContributorsKapadia, Chirag Vinay (Author) / Johnston, Carol (Thesis director) / LaBaer, Joshua (Committee member) / School of Molecular Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2015-12
Description
Since 1975, the prevalence of obesity has nearly tripled around the world. In 2016, 39% of adults, or 1.9 billion people, were considered overweight, and 13% of adults, or 650 million people, were considered obese. Furthermore, Cardiovascular disease remains to be the leading cause of death for adults in the United States, with 655,000 people dying from related conditions and consequences each year. Including fiber in one’s dietary regimen has been shown to greatly improve health outcomes in regards to these two areas of health. However, not much literature is available on the effects of corn-based fiber, especially detailing the individual components of the grain itself. The purpose of this preliminary study was to test the differences in influence on both LDL-cholesterol and triglycerides between treatments based on whole-grain corn flour, refined corn flour, and 50% refined corn flour + 50% corn bran derived from whole grain cornmeal (excellent fiber) in healthy overweight (BMI ≥ 25.0 kg/m2) adults (ages 18 - 70) with high LDL cholesterol (LDL ≥ 120mg/dL). 20 participants, ages 18 - 64 (10 males, 10 females) were involved. Data was derived from blood draws taken before and after each of the three treatments as well as before and after each treatment’s wash out periods. A general linear model was used to assess the effect of corn products on circulating concentrations of LDL-cholesterol and triglycerides. From the model, it was found that the whole-grain corn flour and the 50% refined corn flour + 50% corn bran drive from whole grain cornmeal treatments produced a higher, similar benefit in reductions in LDL-cholesterol. However, the whole grain flour, refined flour, and bran-based fiber treatments did not influence the triglyceride levels of the participants throughout this study. Further research is needed to elucidate the effects of these fiber items on cardiometabolic disease markers in the long-term as well as with a larger sample size.
ContributorsLe, Justin (Author) / Whisner, Corrie (Thesis director) / Ortega Santos, Carmen (Committee member) / School of Molecular Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2021-05
Description
Chutneys are a form of Indian condiment that can be made in many different flavors and paired with various foods. However, the availability of chutneys in the United States is very limited and many people have not tried them before. With this observation in mind, we founded A2Z Chutneys, which is a business that aims to distribute a variety of organic and locally produced chutneys. Through the Founders Lab program, A2Z Chutneys was created and research was conducted to justify the viability of our business. We were able to gather and interpret data from potential customers, which allowed us to identify a target market. Additionally, time was spent identifying and creating a variety of authentic and unique chutneys that have proven to be desired. This report demonstrates and outlines the feasibility of A2Z Chutneys in providing unique and desirable flavors to the population.
ContributorsPatel, Javin (Author) / Macha, Sankshay (Co-author) / Byrne, Jared (Thesis director) / Patel, Manish (Committee member) / Pierce, John (Committee member) / Barrett, The Honors College (Contributor) / School of Molecular Sciences (Contributor) / School of Politics and Global Studies (Contributor) / School of Life Sciences (Contributor)
Created2023-05
Description
As a college student, living in an apartment or home with a kitchen, making your own food decisions can be daunting. After spending so much time either living at home and having food cooked for you or living in a dorm where food is provided, it is difficult to suddenly have to put so much thought into something that for so long you didn’t have to think about at all. Not only that, it sometimes feels like the media is screaming from all sides that you need to eat a certain way to be ‘healthy’ or ‘fit’. I hope to be able to make this process a bit easier for you through this guide I have put together from my own experience and education.
‘Healthy’ foods always seem like the best choice, but what does it really mean to be healthy? A ‘healthy diet’ can mean any number of things depending on who you ask and where you look. Media provides an endless sea of tips, tricks, and diets for ‘eating healthy’. Oxford defines health as a state of physical, mental, and social well-being with the absence of disease and infirmity; and healthy as indicative of, conducive to, or promoting good health1. It is easy to get caught up in the excitement of fad diets, but maintaining a healthy eating pattern can be quite simple when put into practice.
‘Healthy’ foods always seem like the best choice, but what does it really mean to be healthy? A ‘healthy diet’ can mean any number of things depending on who you ask and where you look. Media provides an endless sea of tips, tricks, and diets for ‘eating healthy’. Oxford defines health as a state of physical, mental, and social well-being with the absence of disease and infirmity; and healthy as indicative of, conducive to, or promoting good health1. It is easy to get caught up in the excitement of fad diets, but maintaining a healthy eating pattern can be quite simple when put into practice.
ContributorsCarlson, BreeAnna Marion (Author) / Kniskern, Megan (Thesis director) / Vega-Lopez, Sonia (Committee member) / College of Health Solutions (Contributor) / School of Molecular Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
The Scientist in Me is an original children’s book, authored by Annmarie Barton and illustrated by Alison Lane, that explores the lives and specialties of five remarkable scientists from historically underrepresented backgrounds: Mary Anning, James Pollack, Temple Grandin, Percy Lavon Julian, and Ayah Bdeir. In the book, each scientist has an “Experiment” section that is meant to encourage children to immerse themselves in activities relating to the scientists’ areas of study. We believe that diversity in science is crucial for advancement, and therefore hope to inspire the next generation of scientists through immersion and representation.
ContributorsLane, Alison (Co-author) / Barton, Annmarie (Co-author) / Klemaszewski, James (Thesis director) / Fette, Donald (Committee member) / School of Molecular Sciences (Contributor) / School of Art (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
In vitro fertilization, or IVF, is currently a worldwide medical procedure designed to give infertile men and women the ability to have children of their own. An IVF procedure takes place outside of a woman’s body, often in a laboratory setting. However, before scientists used the procedure on humans, they initially performed IVF on animals for selective breeding and agricultural purposes. After scientists realized that the procedure had potential to become a treatment option for infertility, they expanded their research subjects to include using the technique on humans. During the procedure’s initial development, scientists began to conduct numerous IVF trials on humans that often ended in early miscarriages. This thesis shows us the history of how some of the first attempts at IVF in humans using various options such as donated egg cells and cryopreserved embryos, often ended in early miscarriages. At that time, most members of the scientific community and general public responded to those trials by regarding them as insignificant. In 1998, the success rate of women under the age of 38 having children with the use of IVF was 22.1%. Over time, scientists began to acknowledge those published findings that detailed various “failed” human IVF experiments. Scientists learned to use them as a guide for what to do differently in future IVF experiments. Because of that, scientists have since developed more effective IVF methods which have ultimately improved the procedure’s success rate. In 2016, the success rate of IVF had increased to 39.6% for women. Therefore, what we might initially think of as a “failure” is in reality not a failure at all, but rather is a “purported failure” because we can use it as a stepping-stone towards an end goal. By looking at the history of IVF research, my thesis illustrates how some of the most important science comes from acknowledging the purported failures along with the triumphant successes.
ContributorsTuoti, Whitney (Author) / Maienschein, Jane (Thesis director) / Abboud, Carolina (Committee member) / Fitzpatrick, Susan (Committee member) / School of Molecular Sciences (Contributor) / School of Life Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05