Crow, Thomas

Crow, Thomas. Gordon Matta-Clark in Gordon Matta-Clark. Gorinne Dis-erens, editor. London and New York Phaidon, 2003. 

Thomas, R.L. Crowe, C.W. "New Chemical Treatment Provides Stimulation and Clay Control in Sandstone Formations," SPE Paper 7012, 1978 SPE Third Symposium on Fomation Damage Control, Lafayette, February 15-16. 

Reginald Horsman, Race and Manifest Destiny (Cambridge Harvard University Press, 1981), pp. 3-4,11-17,27-29 Thomas Gossett, Race The History of an Idea in America (New York Schocken, 1963), pp. 84-122 Glenda Gilmore, Gender and Jim Crow Women and the Politics of White Supremacy in North Carolina, 1896-1920 (Chapel Hill University of North Carolina Press, 1996), pp. 67-68. 

Edward L. Alpen John A. Auxier WiLijAM J. Bair Victor P. Bond Reynold F. Brown Melvin C. Carter Randaj.l S. Caswell Frederick P. Cowan James F. Crow Gerald D. Dodd Patricia W. Durbin Merrill Eisenbud Thomas S, Ely... 

Jagusztyn-Krynicka, E.K. Hansen, J.B. Crow, V.L. Thomas, T.D. Honeyman, A.L. Curtiss, R., Ill Streptococcus mutans serotype c tagatose 6-phosphate pathway gene cluster. J. Bacteriol., 174, 6152-6158 0992)... 

The lactic streptococci used in cheese manufacture produce only the l( + ) isomer of lactic acid (Lawrence et al. 1976). However, ripened cheeses contain both d(-) and l( + ) lactate isomers (T irner and Thomas 1980). Nonstarter bacteria (pediococci and lactobacilli) form d( —) lactate from residual lactose or by conversion of l( + ) lactate (Thomas and Crow 1983). 

Crow, V. L. and Thomas, T. D. 1984. Properties of a Streptococcus lactis strain that ferments lactose slowly. J. Bacteriol. 157, 28-34. 

Thomas, T. D. and Crow, V. L. 1984. Selection of galactose-fermenting Streptococcus thermophilus in lactose-limited chemostat cultures. Appl. Environ. Microbiol. 48, 186-191. 

Jagusztyn-Krynicka EK, Hansen JB, Crow VL, Thomas TD, Honcyman AL, Curtiss R (1992) J Bacteriol 174 6152... 

Crow, James F., and Seymour Abrahamson, 1965, Genetic effects of ionization radiation. In The Science of Ionizing Radiation, edited by Lewis E, Etter, 263-287. Springfield, 111. Charles C. Thomas,... 

THOMAS M. LINCOLN, TRUDY L. CORNWELL, PADMINI KOMALAVILAS, LEE ANN MACMILLAN-CROW, and NANCY BOERTH... 

Thomas, R. C. Crowe, C. W. Simpson, B. E. Presented at the 51st Annual Fall Technical Conference and Exhibition, New Orleans, LA, October 3-6, 1976 paper SPE 6007. 

Thomas M. Lincoln, Padmini Komalavilas, Nancy J. Boerth, Lee Ann MacMillan-Crow, and Trudy L. Cornwell... 

Typical levels of lactate in Camembert, Swiss, and Cheddar are 1.0,1.4, and 0.5%, respectively (Karahadian and Lindsay, 1987 Turner et al, 1983 Turner and Thomas, 1980). The fate of lactic acid in cheese depends on the variety. Initially, Cheddar contains only l(+) lactic acid but as the cheese matures, the concentration of o-lactate increases. The latter could be formed from residual lactose by lactobacilli (Turner and Thomas, 1980 Thomas and Pearce, 1981 Tinson et al, 1982) or by racemization of l-lactate by NSLAB. Except in cases where the post-milling activity of the starter is suppressed (e.g., by S/M > 6%), racemization is likely to be the principal mechanism (Thomas and Crow, 1983). Racemization of L-lactate, which appears to occur in several cheese varieties (Thomas and Crow, 1983), is probably not significant from the flavor viewpoint. However, calcium D-lactate may crystallize on the surface of cheese, causing undesirable white specks (Pearce et al, 1973 Severn et al, 1986 Dybing et al, 1988). 

---