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Skip to Search Results- 1Bao, Dingjiu.
- 1Barr, Braden N.
- 1Booyens, Mariska
- 1Croghan, Jasmine A.
- 1Deng, Hua
- 1Dyer, Aaron David
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A molecular assessment of range expansion of the northern or virile crayfish (Orconectes virilis), crayfish-based community co-structure, and phylogeny of crayfish-affiliated symbionts
DownloadFall 2012
Geographical limits of a species’ range are determined in part by the environmental tolerances of that species, and also by its past and current ability to colonize new areas. Range shifts are a common occurrence in the evolutionary history of almost all taxa; however, anthropogenically-mediated...
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Chaperone and Gene Regulatory Roles of SMYD1b during Early Skeletal Muscle Development and Heart Morphogenesis
DownloadFall 2017
Sarcomeres are the basic contractile units that make up the striated muscle of the heart and skeletal muscle. The specification and differentiation of muscle cells and the contractile function of the sarcomere are generally well understood, but how the sarcomere assembles remains largely unknown....
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Comparative Analysis of the Anatomy of the Myxinoidea and the Ancestry of Early Vertebrate Lineages
DownloadFall 2012
The question of whether a hagfish is a true vertebrate or not has profound implications about the ancestry of the clade. New anatomical evidence allows a test of their systematic position. With dissections and serial sections of original specimens, and with a literature review, a comparative...
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Cranial Morphology, Taxonomy, and Systematics of Pachycephalosaurids (Dinosauria, Ornithischia)
DownloadSpring 2022
Pachycephalosauridae (pachcycephalosaurids) were small to medium sized bipedal ornithischians, known solely from the Late Cretaceous of North America and Asia. These dinosaurs are characterised by thick, often domed frontals and parietals (frontoparietal dome), which are thought to have been used...
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Spring 2013
The energy requirements to produce muscle and fat in five beef composites relative to harvest age were determined. In Exp. 1, the proportion of muscle in the whole carcass decreased and fat increased with harvest age (P < 0.01). Based on energy apportioned to muscle and fat, to obtain lean beef,...
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Factors contributing to the competitiveness of Lactobacillus reuteri in sourdough and rodent gut
DownloadFall 2011
Lactobacillus reuteri is a common organism in cereal-based foods and a gut symbiont in humans and animals, yet the molecular mechanisms allowing its persistence in various niches are not well understood. L. reuteri LTH2584 produces reutericyclin and persists in industrial sourdoughs, where acidic...