Lydia J. Henderson

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A B S T R A C T Satellite SO 2 and ash measurements of Mount Spurr's three 1992 volcanic clouds are compared with ground-based observations to develop an understanding of the physical and chemical evolution of volcanic clouds. Each of the three eruptions with ratings of volcanic explosivity index three reached the lower stratosphere (14 km asl), but the(More)
Rope is a condition of bacterial decomposition of bread which leads to a peculiar slimy or ropy consistency of portions of the interior of the loaf, produces an odor resembling that of ensilage, and renders the loaf unacceptable. During summer months the loss of bread through the development of rope may be very great, and individual bakeries may become so(More)
In this paper there are reported studies of the acid-base equilibrium in systems containing gluten suspended in solution of hydrochloric acid and sodium hydroxide. The studies have involved measurements of the hydrogen ion concentration, of the electrical conductivity, and of the solution of the proteins. Further, measurements have been made of the swelling(More)
The rising of bread and the quality of the baked loaf depend upon the nature of the dough and especially upon such of its properties as tenacity, ductility, and elasticity. These properties are hard to define theoretically in this complex colloidal system, but they are, as we have found, related to viscosity or to whatever may determine the resistance of(More)
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