IMS2019 Student Design Competition Results [MTT-S Society News]

Graduate Student Research Poster Competition -- M. S. DIVISION

191 ences among low fat high added water bologna containing different FG. Addition of FG to bologna did not improve (P>0.05) cook yield, purge or emulsion stability or alter objective texture measurements when compared to control bologna. In general, sensory panel found that incorporation of FG made low fat/high added water bologna lighter (P<0.05) in color, with a more springy and firm texture...

Reduction of MTT by glutathione S-transferase.

The reduction of the tetrazolium salt 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) to a blue formazan product is widely used for assaying cell survival and proliferation. The reduction reaction is catalyzed by dehydrogenases localized in the mitochondria of viable cells. As part of an analysis of the ability of glutathione S-transferase (GST) enzymes to protect cells from...

Student Competition in Multivariable Control Design - Education through E-game

In the paper some ideas of studying multivariable control are presented where special attention is devoted to step – by step transition to e-learning. Introduced ideas are realized through design projects between which one is chosen as a competition game and is realized using E-CHO system, Matlab and a pilot plant. All preparation for the game can be realized using remote virtual and actual lab...

Computer Society International Design Competition 2006 University of

Evolutionary design for MTT video systems