MA, University of Cincinnati, 2002, Design, Architecture, Art, and Planning : Art History

This thesis addresses the relationship of select artworks by New York-based artist Janine Antoni (b. 1964) to the oeuvre of Joseph Beuys (1921-1986), German performance artist and sculptor. It discusses a significant number of Antoni's works that bear a striking resemblance to pieces created by Beuys, both visually and through the metaphors that they communicate to the viewer. The concept of life-energies is central to this thesis, however, each chapter focuses on a different genre of expression. Chapter one establishes ways in which energy is explored in the works of Antoni and Beuys, centering on works made with fat. Chapter two looks at the bathtub and the act of washing as metaphors and chapter three examines the artists' investigations of the extended family and their interactions with our animal counterparts. The conclusion considers Antoni's place within recent scholarly criticism that discusses a renewed interest in humanity or the spiritual in contemporary art practice. By approaching Antoni's work from this new perspective I establish the importance of her work in relation to Beuys' and provide new criteria for the interpretation of the chosen pieces, highlighting the underestimated significance of her role thus far within the art world.

Committee: Professor Elissa Auther (Advisor) Subjects: Art History

Doctor of Philosophy, The Ohio State University, 2002, Food Science and Nutrition

Photooxidation and photosensitized oxidation on the formation of volatile compounds in linoleic acid, milk, and lard were studied by a combination of solid-phase microextraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) and headspace oxygen content. Photooxidation is the oxidation under light in the absence of photosensitizers such as chlorophyll and riboflavin. Photosensitized oxidation is the oxidation under light in the presence of photosensitizers. Total volatile compounds in linoleic acid without added chlorophyll under light and in the dark did not increase for 48 hr at 4 °C. Total volatile compounds in linoleic acid with added 5 ppm chlorophyll under light at 4 °C for 0, 6, 12, 24, and 48 hr, increased from 8.9 to 11.6, 21.7, 26.1, 29.3 (*10000) in electronic counts, respectively. 2-Pentylfuran, an undesirable reversion flavor compound in soybean oil, 2-octene-1-ol, 2-heptenal, and 1-octene-3-ol were formed by photosensitized oxidation only. Light excited photosensitizers like chlorophyll can generate singlet oxygen from ordinary triplet oxygen. 2-Pentylfuran, 2-heptenal, and 1-octene-3-ol can come from C10, C12, and C10 hydroperoxide of linoleic acid, respectively, which can be formed by singlet oxygen oxidation but not by triplet oxygen oxidation on linoleic acid. The singlet oxygen oxidation mechanisms for 2-pentylfuran, 2-heptenal, 1-octene-3-ol, and 2-octene-1-ol from linoleic acid were proposed. Milk with or without added riboflavin, ascorbic acid, sodium azide, and butylated hydroxyanisol (BHA) was stored at 4 °C under light and in the dark. Pentanal, dimethyl disulfides, hexanal, and heptanal were formed only in the light stored milk and increased significantly as the added riboflavin concentration increased from 5 to 10, 50 ppm (P<0.05). As fat content in milk increased from 0.5 to 1.0, 2.0, and 3.4%, pentanal, hexanal, and heptanal increased significantly (P<0.05) but dimethyl disulfide concentration did not change. BHA and ascorbic acid (open full item for complete abstract)

Committee: David Min (Advisor); Howard Zhang (Other); Polly Courtney (Other); Hua Wang (Other) Subjects: