Search

Your search keyword '"Yardley K"' showing total 4 results
Start Over Author "Yardley K" Search Limiters Available in Library Collection
4 results on '"Yardley K"'

1. Tudor noble commemoration and identity: the Howard family in context, 1485-1572

Author

Claiden-Yardley, K and Gunn, S

Subjects
History, Nobility--Social life and customs, Funeral rites and ceremonies, Sepulchral monuments, Nobility, Memorials, History--Religious aspects, Chivalry, Norfolk, Dukes of, Reformation, Personality
Abstract

This thesis examines the relationship between the commemorative strategies of English noblemen in the period 1485-1572 and their identity both as individuals and as a social group. In particular, it will look at the Howard dukes of Norfolk in the context of their peers. The five chapters each address a different aspect of noble identity. The first two chapters deal with the importance of kinship and of status. The importance of kinship is evident across commemorative strategies from burial locations to the heraldry displayed at funerals to the references to ancestry in elegies. Having achieved a particular status, noblemen were defensive of their rank and the dues accorded to it. Funerals were designed to reflect social status and the choice of burial location could also indicate a concern with status. However, there was not always a correlation between the scale of commemoration and status. The third chapter examines the role that service to the Crown played in noble identity. Late medieval ideals of military service and a chivalric culture survived well in to the sixteenth century and traditional commemorative forms remained popular, even amongst noblemen newly ennobled from the ranks of the Tudor administration. Chapter four addresses the importance of local power to the nobility of the period. Burial and commemoration acted as a visible reminder of the social order and were of benefit in maintaining local stability. Noblemen could also use their death as a means of demonstrating good lordship through charity and hospitality. The final chapter examines the importance of religion to a nobleman's identity during a century of turbulent religious change. Studying commemorative strategies allows us to trace noble responses to religious change, the constraints on their public show of belief, and the ways in which they could express individuality.

Published
2016

2. Sequence, purification, and cloning of an intracellular serine protease, quiescent cell proline dipeptidase.

Author

Underwood, R, Chiravuri, M, Lee, H, Schmitz, T, Kabcenell, A K, Yardley, K, and Huber, B T

Abstract

We recently observed that specific inhibitors of post-proline cleaving aminodipeptidases cause apoptosis in quiescent lymphocytes in a process independent of CD26/dipeptidyl peptidase IV. These results led to the isolation and cloning of a new protease that we have termed quiescent cell proline dipeptidase (QPP). QPP activity was purified from CD26(-) Jurkat T cells. The protein was identified by labeling with [(3)H]diisopropylfluorophosphate and subjected to tryptic digestion and partial amino acid sequencing. The peptide sequences were used to identify expressed sequence tag clones. The cDNA of QPP contains an open reading frame of 1476 base pairs, coding for a protein of 492 amino acids. The amino acid sequence of QPP reveals similarity with prolylcarboxypeptidase. The putative active site residues serine, aspartic acid, and histidine of QPP show an ordering of the catalytic triad similar to that seen in the post-proline cleaving exopeptidases prolylcarboxypeptidase and CD26/dipeptidyl peptidase IV. The post-proline cleaving activity of QPP has an unusually broad pH range in that it is able to cleave substrate molecules at acidic pH as well as at neutral pH. QPP has also been detected in nonlymphocytic cell lines, indicating that this enzyme activity may play an important role in other tissues as well.

Published
1999

4. Retail stability of three beef muscles from grass-, legume-, and feedlot-finished cattle.

Author

Legako JF, Cramer T, Yardley K, Murphy TJ, Gardner T, Chail A, Pitcher LR, and MacAdam JW

Subjects
Animals, Body Composition, Color, Diet veterinary, Lipid Peroxidation, Male, Muscle, Skeletal chemistry, Red Meat analysis, Thiobarbituric Acid Reactive Substances analysis, Animal Feed analysis, Cattle physiology, Edible Grain, Fabaceae, Poaceae, Red Meat standards
Abstract

This study aimed to determine the influence of finishing diet on beef appearance and lipid oxidation of three beef muscles. A total of 18 Angus steers were selected from three diet treatments: grass-finished (USUGrass), legume-finished (USUBFT), and grain-finished (USUGrain). After processing, longissimus thoracis (LT), triceps brachii (TB), and gluteus medius (GM) steaks were evaluated over a 7-d display period. A muscle × diet interaction was observed for instrumental lightness (L*) and redness (a*) (P ≤ 0.001). Within each combination, USUGrass was considered darker with lower (P < 0.05) L* compared with USUGrain. For USUBFT, L* was similar to USUGrain for the TB and LT, while the L* of USUBFT and USUGrain GM differed (P < 0.05). In terms of redness, LT a* values were elevated (P < 0.05) in USUGrass compared with USUBFT and USUGrain. For GM steaks, a* of USUBFT and USUGrass were each greater (P < 0.05) than USUGrain. Surface a* of TB steaks were greatest (P < 0.05) for USUGrass followed by USUBFT, and with USUGrain, being lowest (P < 0.05). An overall increase in L* was observed throughout display dependent on diet (P = 0.013). During display, USUGrain steaks had the greatest (P < 0.05) L* followed by USUBFT and USUGrass. Additionally, a day × muscle interaction was observed for a* (P = 0.009). Initially, TB steaks had the greatest (P < 0.05) a* values. However, at day 3, a* values were similar (P > 0.05) among muscles. Visual color scores were in agreement with loss of redness (a*) during display, dependent on diet and muscle type (P < 0.001). Similarly, a day × diet × muscle interaction was observed for visual discoloration (P < 0.001). Day and diet interacted to influence thiobarbituric acid reactive substances (TBARS) (P < 0.001). Initial values did not differ (P > 0.05) between USUGrain and USUBFT; however, USUGrass had lower initial (P < 0.05) TBARS than both USUGrain and USUBFT. At days 3 and 7, TBARS were greatest (P < 0.05) in USUGrain steaks, followed by USUBFT, which was greater (P < 0.05) than USUGrass. A diet × muscle interaction was observed for 10 volatile compounds originating from lipid degradation (P ≤ 0.013). These compounds were less (P < 0.05) abundant in USUGrass compared to TB or GM of USUGrain. This study determined grass-finished beef to have a darker more red color and less lipid oxidation in multiple muscles. Possible mechanisms for this may include an increase in endogenous antioxidants in grass-finished beef.

Published
2018
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results