Northern Regional Research Center

Numerous patents and pubHcations of the Northern Regional Research Center, Peoria, lU. 

The basic research that led to these products was done at the Northern Regional Research Center of the USD A dimer acids research in the 1940s (1—3), C-21 dicarboxyhc acid work in 1957 (4), and carboxystearic acid synthetic studies (5,6) in the 1970s (see Dicarboxylic acids). 

Current address Northern Regional Research Center, U.S. Department of Energy, Peoria, IL61604... 

The 0-rings, septums, and glass wool were conditioned at 200 C for 16 hr liefore use.) Inlet liners, 10 X 84 mm, were cut from borosilicate glass tubing. The experimental food blend samples were obtained from the Northern Regional Research Center, Peoria, Ill, The rice samples cane from the USDA rice experiment station in Beaumont, Tex., and the peanuts from the USDA Coastal Plain Experiment Station in Tifton, Ga. 

In 1974. the Northern Regional Research Center (Peoria. Illinoisi nf the U.S. Department of Agriculture and the Kelco Company were joint recipients of the Institute of Food Technologists award for the development and commercialization of xanthati gum See also Xanthan Gum. This gum differs hy virtue of its production by pure-culture fermentation of a carbohydrate as contrasted with refilling a naturally occurring substance. 

Du Plessis, L. M., and de Villiers, J. B.M. 1983. Stability Studies on Methyl and Ethyl Esters of Sunflower Seed Oil. In Bagby, M. O., and Pryde, E. H. (Eds.), Proc., Vegetable Oil as Diesel Fuel Seminar III (pp. 57-62). Peoria IL USDA Northern Regional Research Center. 

Between 1945 and 1955, the Northern Regional Research Center (NRRC) of the U. S. Department of Agriculture was extensively involved in the development of the bacterial polysaccharide dextran as a blood-plasma volume-expander. The dextran program was success-... 

In experiments at the Agriculture Department s Northern Regional Research Center in Peoria, Illinois, scientists have found that supercritical carbon dioxide behaves as a very useful nonpolar solvent for removing fat from meat. At temperatures above 31°C (Tc for C02) and several hundred atmospheres of pressure, the carbon dioxide fluid can dissolve virtually all the fat from samples of meat. Even more important, the fluid also will dissolve any pesticide or drug residues that may be present in the meat. When the carbon dioxide fluid is returned to normal pressures, it immediately vaporizes, and the fat, drug, and pesticide molecules come raining out to allow easy analysis of the types and amounts of contaminants present in the meat. Therefore, this... 

Bagby, M.O.(1989) personal communication and cooperative agreement with UW Northern Regional Research Center of the USDA. 

WILLIAM M. DOANE received his PhD in Biochemistry from Purdue University in 1962. Since that time he has conducted and led research in isolation, characterization, and modification of natural polymers, principally starch. Currently he is Research Leader of Derivatives and Polymer Exploration Research at USDA s Northern Regional Research Center. 

The process development work being carried out at the United States Department of Agriculture s (USDA) Northern Regional Research Center on... 

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