bluuebunny/crossref_metadata_2025 huggingface dataset:
Structures and pesticidal activities of derivatives of dinitrophenols. VI.—Structure and pre‐emergence herbicidal activity of certain alkyldinitrophenols and their esters
Authors: Pianka M. , Browne K. M.
Published: November 2006

The activities of DNOC, dinoseb, dinoterb and dinosam and the 5‐methyl analogues (I; R = Bus, But, or CHMePrn and R' = Me) of these phenols against Capsella bursa‐pastoris, Chenopodium album, Senecio vulgaris, Stellaria media and Rumex spp., and their effects on peas, oats, beet, cabbage and carrots, were investigated by pre‐emergence application to soil. The effects of esterification of these phenols with aliphatic acids, of esterification of dinoterb with dibasic acids, aromatic acids, substituted carbonic acids, and of etherification on activity were investigated. 2‐t‐Butyl phenols and their aliphatic esters proved more active than the corresponding compounds of the other phenols. Acetylation improved the activity of dinoterb and medinoterb. Halogenation reduced the activity of the acetate of dinoterb, but unsaturation of the ester chain enhanced the activity of dinoterb esters. Esterification of dinoterb with aromatic acids, substituted carbonic acids, oxalic and adipic acids, and etherification led to compounds of low activity. In general, all compounds caused little damage to peas and oats. Dinoterb esters damaged cabbage plants. Esters of medinoterb were generally less damaging to crops than were dinoterb esters.
Treatment of meats with ionising radiations. XIV.—Radiation preservation of back cuts of green bacon
Authors: Rhodes D. N. , Shepherd H. J.
Published: November 2006

Irradiation of vacuum‐packed back cuts of green bacon with a dose of 0.44 Mrad delayed spoilage at −1° from 9 to more than 40 weeks, and at 5° from 4 to more than 20 weeks. Organoleptic quality remained good throughout storage except for a very slight irradiation odour, detectable in the raw product only.
Effect of canning and storage on the chemical composition and organoleptic quality of juices of different varieties of oranges grown in lebanon
Authors: Maleki M. , Sarkissian S.
Published: November 2006

Juice from five different varieties of oranges grown in Lebanon was canned according to commercial practices and stored at room temperature. At weekly intervals for seven weeks, chemical analyses for ascorbic acid, total acidity, total soluble solids, nitrogen, ash, total lipids, total solids, essential oils and flavonoids were performed on each sample.

The fresh juice from the Blood and Washington Navel varieties compared favourably in chemical composition with a concentrated frozen product from the U.S.A.; the juice from Blood withstood canning and storage better than all other varieties tested. In all samples, there was a significant decrease in the levels of ascorbic acid and of essential oils during storage.

Statistical analysis of organoleptic evaluations showed that, in general, blends of two or three different varieties were preferred to the juice from a single variety.
Amino acid analyses of cereal flour proteins
Authors: Ewart J. A. D.
Published: November 2006

Amino acid analyses have been made on flours of wheat, rye, barley, oats and maize. The overall pattern is sufficiently similar (particularly between rye and barley) to indicate a common ancestor, but significant individual differences occur. Wheat protein differs from the other four in its higher capacity for polar and H‐bonds and lower content of salt links. Other factors such as S.S interchange potential may be more important than the pattern of intermolecular forces since the latter does not change much from rye to barley in spite of their rheological differences. The factors for conversion of nitrogen to protein are, in the above order, 5.7, 5.8, 5.8, 5.7, 5.9.
Pesticide residues in foodstuffs in great britain. IV.—Organochlorine pesticide residues in welfare foods
Authors: Ruzicka J. H. A. , Simmons J. H. , Tatton J. O'G.
Published: November 2006

Analytical methods and results are given for the determination of organochlorine pesticide residues in dried full‐cream milk, cod‐liver oil and concentrated orange juice as supplied to mothers under the Welfare Foods Service for the ante‐ and post‐natal care of themselves and their babies. Samples of whole milk corresponding to the dried milks were also examined to determine any losses of these pesticides that might occur in the drying process. Some crude cod‐liver oils were also examined.
Sugar brews and the chorleywood bread process
Authors: Collyer Dorothy M.
Published: November 2006

The use of sugar brews in a mechanical development process for the production of English‐type bread was examined. In the absence of ascorbic acid as dough improver, the great improvement given to bread volume and softness by a strong brew with high yeast content was somewhat diminished when the yeast content was decreased to a normal level, and marginally further diminished when its starting sugar content was also reduced. These reductions overcame some disadvantages of the original brew and the brew effect was still appreciable, the bread being quite good provided that the flour had received normal bleaching and oxidising treatment at the mill.

With untreated flour, other process modifications were necessary for the production of acceptable brew bread without a chemical improver. Even a strong brew only partly replaced flour treatment and oxidising improver simultaneously.

With normally treated flour, the strongest brew had a favourable effect on the work input requirement at dough mixing and reduced the need for intermediate proof. The former advantage was lost when the strength of the brew was decreased, and the latter was diminished when the yeast content of the dough was decreased.
Amino acid composition of South African and Australian wheat varieties as a function of their nitrogen content
Authors: Robinson D. W. , Sageman R.
Published: November 2006

Samples of six varieties of South African and Australian wheats sown on 4 dates were found to range in total nitrogen content from 2.42 to 3.86%.

Analyses of these samples indicated that no major change in the proportions of the amino acids occurred between samples of varying nitrogen content, and an inverse relationship between lysine and nitrogen content (reported in the literature for wheats of low protein content) could not be demonstrated.
Availability of essential amino acids from proteins. I.—beef serum albumin
Authors: Dvořák Z.
Published: November 2006

Available essential amino acids from beef serum albumin were determined microbiologically, after total enzymic hydrolysis of the protein by papain, leucine aminopeptidase and prolidase. Samples of pure beef serum albumin of different moisture content were heat‐treated with glucose at 90° or without it at 121°. In the enzymic digest of the protein, available essential amino acids were determined using Streptococcus faecalis, S. zymogenes and Lactobacillus arabinosus. The content of essential available amino acids was correlated with the degree of in vitro digestibility of heat‐treated albumin.

The amount of lysine determined by Carpenter's method with fluordinitrobenzene did not correspond to the values found for lysine by microbiological analysis with S. faecalis. Lysine reactive with fluordinitrobenzene was found in the non‐digestible residue of the protein, so that the values obtained by the chemical method are probably higher than the actual amount of available lysine. The results for the trypsin digest of the albumin were similar by both methods. The availability of lysine as well as that of amino acids in general depended on the enzymic digestibility.
Hagberg penetrometer method for α‐amylase activity in sprouted grain: Prediction of activity of flour blends
Authors: Mitchell T. A.
Published: November 2006

A penetrometer method for sprout damage has been applied to New Zealand flours, and a close relationship between the results and crumb doughiness in bread has been demonstrated.

The pressure‐sustaining capacity of the flour gels, as calculated from the penetrometer readings, is inversely proportional to the enzyme activity.

A simple relationship exists between penetrometer number and the proportion of flour from sprouted grain in flour blends.

The penetrometer number appears to be primarily determined by the α‐amylase activity of the flour from sprouted grains and to be unaffected by variations in the level of ‘damaged’ starch in the flour. A method is proposed whereby the amounts of sprouted lines of wheat necessary in a grist, to produce flour with a predetermined level of activity, may be calculated.
Inhibition of wheat α‐amylase by bran phytic acid
Authors: Cawley R. W. , Mitchell T. A.
Published: November 2006

A proportion of the wheat samples tested for α‐amylase activity by the Hagberg penetrometer method during the 1961 New Zealand harvest gave higher results on flours than on wheatmeals milled from the same wheats. This effect is due to the lower level of calcium available as enzyme cofactor in the meals, caused by combination with phytic acid. Because of this effect and because the internal distribution of α‐amylase in wheat grains is variable, testing for sprout damage in milling wheat is best carried out on flours rather than wheatmeals.
Microbiological breakdown of cellulose in the presence of alternative carbon sources
Authors: Bravery A. F.
Published: November 2006

Inhibition of cellulolytic activity by small quantities of two common ingredients of synthetic growth media, DL‐asparagine and yeast extract, is demonstrated in a cellulose‐agar medium. A modified medium is proposed which gives improved results when used for the detection of cellulase production.
Variation in chemical composition of apple leaves
Authors: Holland D. A.
Published: November 2006

A study was made of the variation in percentage N, P, K, Ca, and Mg in leaf dry matter, as observed in a three‐year survey of forty commercial apple orchards. The contributions due to variation between years, orchards, trees, samples, and laboratory determinations were estimated, and the theory of random errors was found to apply. In general, results were not greatly affected by the methods of analysis employed by different laboratories, and ‘haphazard’—as distinct from truly random—selection of sample trees was found to be an adequate practical procedure.
Breakdown of 14C‐chlorfenvinphos insecticide on crops
Authors: Beynon K. I. , Wright A. N.
Published: November 2006

The breakdown of chlorfenvinphos has been studied by application of 14C‐chlorfenvinphos, in the laboratory and in a glasshouse, to the foliage of potatoes, cabbage, and maize at initial dosage levels within the range 1‐30 ppm. On cabbage there was evidence for a possible conversion of some of the trans(β) isomer of chlorfenvinphos to the cis(α) isomer. The initial half‐life of chlorfenvinphos (cis‐ and trans‐isomers together) was about 2‐3 days, and after this initial period the rate of loss decreased. Some of the chlorfenvinphos was lost, presumably by volatilisation, and most of the remainder was converted gradually to breakdown products. A major breakdown product was a sugar conjugate of 1‐(2′,4′‐dichlorophenyl)ethan‐1‐ol, and traces of desethyl‐chlorfenvinphos were also formed. There was no evidence of translocation of 14C‐activity from treated to untreated leaves.

At harvest 80‐112 days after application of chlorfenvinphos to foliage, no residues could be detected in the tubers of potatoes or in maize cobs, when the limit of detectability was 0.005 ppm. Residues (0.74 ppm‐2.1 ppm, as equivalent ppm of chlorfenvinphos) were present on the foliage of potatoes and maize and were mainly of the conjugate of the ethan‐1‐ol. This ethan‐1‐ol has a low mammalian toxicity.

Cabbages at harvest 77 days after application contained 0.37 ppm of residues (expressed as chlorfenvinphos) which were mainly of the conjugated ethan‐1‐ol.
Identification of fish species by thin‐slab polyacrylamide gel electrophoresis of the muscle myogens
Authors: Cowie W. P.
Published: November 2006

Electrophoretic band patterns for twenty commercially important British fish species have been obtained by electrophoresis of their muscle myogens on thin slabs of polyacrylamide gel. Since each band pattern is characteristic of one species and is practically unaltered as a result of ice storage or frozen storage of the fish, it is possible to identify any fresh and frozen fillet belonging to these twenty species by comparing its band pattern with the standards obtained. The method can also be used to identify two species of fresh fish in admixture.

Cooked fish cannot be identified by this method.
Degradation of diazinon in soil
Authors: Bro‐Rasmussen F. , Nøddegaard E. , Voldum‐Clausen K.
Published: November 2006

The disappearance rate of diazinon in two different soils, at two levels of water content, with two different diazinon concentrations, and in steam‐treated and untreated soils has been studied. The rates of disappearance were measured by the slopes of the disappearance curves in a semi‐logarithmic coordinate system and by the corresponding half‐lives (RL50 in days) for each combination of the factors.

The results were examined statistically, and it was found that all of the four factors influenced the degradation rate of diazinon in soil, the greatest effect occurring with steam‐treatment, i.e. caused by the micro‐organisms in the soils, and the least from the diazinon concentration. Interactions between some of the factors are demonstrated.
Nutritional value of fish visceral meals
Authors: Olley June , Ford J. E. , Williams A. P.
Published: November 2006

Viscera from white fish and herring were azeotropically dried and their amino acid compositions were compared with those of an azeotropically dried whole herring and of four commercial fish meals. The gut meals were similar in composition to the whole herring meal and the commercial meals, though the herring gut meals contained appreciable quantities of nitrogen not identified in the Moore & Stein amino acid analysis.

An attempt was made to relate the nutritive value of the azeotropically dried meals to their amino acid compositions.

The nutritive values of the meals for rats when given as the sole protein source were apparently related to their histidine content, and in tests with chicks, in which the meals were given with a cereal‐based ration, nutritive quality was related to total lysine content.

The visceral meals were relatively rich in soluble nitrogen, and in a meal manufactured during warm weather there was considerable autolysis to free amino acids. Autolysis and bacterial spoilage may lower the histidine content of visceral meals with possible production of toxic substances. With efficient processing fish viscera could provide protein‐rich concentrates of fair quality.

Some technological problems are discussed.
High‐order compositeness in randomly distributed natural fats: Glyceride structure of an arecanut fat
Authors: Kartha A. R. S.
Published: November 2006

A specimen of arecanut fat, 78 mol.‐% saturated acids, contained 54.9 fully saturated triglycerides (GS3), 8.1 mol.‐% tri‐unsaturated glycerides (GU3) and, for partly unsaturated triglycerides, 32.5 mol.‐%. GS2U and 4.7 GSU2 compared with 46.7, 1.1, 40.5 and 11.7 mol.‐%, respectively, expected for random distribution. The maximum proportions of GS3 and GU3 possible by any mechanism of esterification are shown to be the same as the random distribution values. The unusual structure of the fat is hence due to ‘high‐order compositeness’, i.e. it is produced by admixture of fats of widely differing saturated acid contents from different cells of the same tissue. Published data on the biogenesis of fat in ripening acrecanut support this concept. This heterogeneity was not evident from examination of the tissues.
Soil salinity studies. II.—The relation of plant growth to salinity in soil and soil mixtures of differing physical properties
Authors: Massey D. M. , Winsor G. W.
Published: November 2006

Lettuce plants were grown at six levels of salinity in soil and in mixtures of soil with peat and sand. Soil salinity was determined in saturation pastes and paste extracts, and in 2.5 : 1 extracts prepared by weight and by volume, with and without added calcium sulphate. The correlations between plant growth (fresh weight) and salinity were calculated from two sets of data, each based on four lettuce crops. Sampling by volume rather than by weight for salinity measurements improved the correlations with growth, and gave a reasonably satisfactory measure of salinity over the range of growth media examined (bulk density 0.82‐1.37 after air‐drying and grinding). Still higher correlations resulted (r = —0.95 to —0.98) when corrections were applied for differences in bulk density. It is concluded that 2.5: 1 extracts prepared by volume, saturated with calcium sulphate and corrected where necessary for bulk density, can provide a rapid and reliable estimate of high salinity levels in soils differing considerably in moisture‐retaining properties.
Influence of water loss on the loss of volatiles by apples
Authors: Wills R. B. H.
Published: November 2006

A study was made of the effect of different rates of water loss on the loss of volatiles from Jonathan apples stored at 30°f. The rates of loss of n‐butanol, iso‐amyl alcohol and n‐hexanol decreased with increasing rates of water loss while the corresponding acetate esters increased. The water loss was considered to be enhancing the production of acetate esters as well as providing a ‘carrier’ for their removal from the fruit.
Note on variations in the mineral composition of oat and barley grain grown in wales
Authors: Morgan D. E.
Published: November 2006

Analytical results for the major elements, Ca, Mg, Na, K, P and Cl, and the trace elements, Cu, Co, Mn and Zn, for approximately 170 samples each of oat and barley grain from 3 seasons, are presented. The variations in contents are discussed in relation to current dietary recommendations for farm livestock.
Effect of ascorbic acid on wheat gluten
Authors: Zentner H.
Published: November 2006

The effect of ascorbic acid on the consistency of hydrated wheat gluten was investigated. The addition of ascorbic acid to gluten in the Farinograph resulted in a drop in the maximum consistency of the gluten. Chemical tests failed to show either reduction of disulphide groups of the gluten or any blocking of sulphydryl groups by ascorbic acid. A hypothesis has been put forward, ascribing the observed changes in the consistency of the gluten to interference of the ascorbic acid with the water structure in the gluten.
Freeze‐drying of raw beef. II.—Influence of some freezing and dehydration variables
Authors: Bengtsson O. , Bengtsson N. E.
Published: November 2006

The effect of pre‐treatment variables such as freezing rate and method of cutting the meat, and of product surface temperature during freeze‐drying as well as dehydration per se on quality were studied in multifactorial experiments.

Very high freezing rate, using liquid nitrogen spray, resulted in lowered reconstitution ability after freezedrying and marked paleness of both dried and reconstituted meat, compared with freezing rates in the range spanned by conventional freezing methods.

Cutting the meat before freezing impaired reconstitution ability compared with slicing it in the semifrozen state or sawing it in the frozen state before freeze‐drying, but improved colour of the dry product.

Comparisons between freeze‐dried and frozen beef indicated a quality loss inherent in the dehydration method itself, while drying in the range of surface temperatures from +20° to +60° resulted in no appreciable difference in quality with temperature.

The results obtained are in fair agreement with published data where they have been available.
Studies on the formation and composition of ‘cream’ in tea infusions
Authors: Smith R. F.
Published: November 2006

Tea ‘cream’ is a finely‐divided suspension of insoluble particles that forms when a strong infusion of black tea cools. This study not only confirms that the principal constituents of ‘cream’ are theaflavins, thearubigins and caffeine, but shows that ‘cream’ also contains smaller amounts of other flavonoids, non‐caffeine nitrogen compounds, chlorophyll, and inorganic material; all of which are present in the original black tea. The effects of caffeine, theaflavin and thearubigin content, also the composition of the thearubigins (as indicated by the E380/E460 value) of black tea, the strength of infusion, and the pH of the infusing water on the amount of cream formed in infusions were investigated. Evidence was obtained that creaming causes a partial fractionation of the thearubigins. A method for determining the ‘creaming power’ of tea is proposed.
Application of chemical methods for the assessment of beef quality. III.—Methods related to fat spoilage
Authors: Pearson D.
Published: November 2006

Various methods for assessing the extent to which the fat has deteriorated in stored beef are considered in relation to various criteria discussed in Part I. From the point of view of routine quality control, the titrimetric determination of free fatty acids (FFA) appears to be the most reliable method. From statistical correlations with odour scores, most meats were considered acceptable provided the FFA did not exceed 1.2% (calculated as oleic acid on the extracted fat). Several of the other fat spoilage methods considered gave values which rose during the storage period to a maximum and then either remained constant or decreased steadily to a very low figure. Most fresh samples gave peroxide values of 0.1‐1.0 mequiv./kg (on the extracted fat), but a critical limit of 5 might be applied under practical conditions.
Pesticide residues in foodstuffs in great britain. VIII.—Organochlorine pesticide residues in eggs and poultry
Authors: Findlay Elizabeth , Hamilton G. A.
Published: November 2006

In 163 samples of eggs taken from nine sources only one sample exceeded 0.1 ppm organochlorine pesticide. In analyses of 114 samples of poultry meat, liver or fat, the content of γ‐BHC in 7 samples exceeded 0.1 ppm that of dieldrin in 2 equalled or exceeded 0.1 ppm, and that of pp'‐DDE in 7 exceeded 0.1 ppm, but all the samples contained less than 0.1 ppm pp'‐DDT. Samples of poultry feed were also analysed to evaluate the importance of the food as a source of pesticides.
Structures and pesticidal activities of derivatives of dinitrophenols. IX.—Effects of substitution of dinitrophenols with C4 to C13 α‐branched alkyl groups and of esterification on the eradication of apple mildew
Authors: Pianka M. , Sweet P. J. J.
Published: November 2006

The eradication of apple mildew caused by Podosphaera leucotricha (Ell. and Everh.) Salm. with 2‐(C4 to C13 α‐branched alkyl)‐4,6‐dinitrophenols and 4‐(C4 to C13 α‐branched alkyl)‐2,6‐dinitrophenols was examined. 4‐(1‐Ethylbutyl)‐ and most 4‐(C7 to C12 α‐branched alkyl)‐2,6‐dinitrophenols were significantly more active than their 2‐alkyl‐4,6‐dinitrophenol analogues. Compounds containing 4‐C13 alkyls did not show significant activity. Activity generally increased as the α‐alkyl branch lengthened.

Methyl carbonates did not show lower activity than the parent phenols, but esterification of 4‐(C12 or C13 α‐branched alkyl)‐2,6‐dinitrophenols to ethyl carbonates or crotonates gave compounds with reduced activity. Methyl‐, ethyl‐ or isopropyl‐carbonates and crotonates of 4‐(1‐ethylhexyl)‐2,6‐dinitrophenol had much higher activity than the corresponding esters of the 4‐(1‐methylheptyl) isomer or of 2‐(1‐ethyl‐hexyl)‐4,6‐dinitrophenol. Compounds containing long ester chains (C7 or C8) had less activity than 4‐(1‐ethylhexyl)‐2,6‐dinitrophenol.

O‐Methylation produced compounds with less activity than the parent 4‐(1‐ethylhexyl)‐ and 4‐(1‐propyl‐pentyl)‐2,6‐dinitrophenols.
New tropical seed oils. II.—Component acids of leguminous and other seed oils
Authors: Gunstone F. D. , Taylor Gillian M. , Cornelius J. A. , Hammonds T. W.
Published: November 2006

The component acids of seed oils from over fifty legumes and over fifty other species are reported, and their potential value is discussed.
Synthesis and pesticidal evaluation of phenazines I.—Halophenazines
Authors: Cross B. , Dunn C. L. , Payne D. H. , Tipton J. D.
Published: November 2006

The synthesis and biological activity of twenty‐six halophenazines is described. the Wohl‐Aue reaction and the new method for cyclisation of 2‐nitrodiphenylamines by oleum were found to be the most convenient methods of synthesis.

Phytotoxicity of a characteristic type was higher in foliar spray than in pre‐emergence tests. Chlorine substitution appeared to confer higher activity than other halogen substituents, and in the chlorophenazines activity decreased with increasing substitution. Both 1‐and 2‐chlorophenazine were highly effective herbicides.

Acaricidal and fungicidal activity showed similar responses to structural changes, and optimum activity, together with a low level of phytotoxicity, was reached with 1, 4‐dichlorophenazine.
Cold water‐extractable pectin in cell walls of plant leaves
Authors: Kooiman P.
Published: November 2006

When leaves of Cyclea barbata and some other plant species are disintegrated in cold water part of the acidic cell‐wall material dissolves. the extracted material is a highly esterified pectin almost free from other polysaccharides; it was identified by its specific optical rotation and by enzymic conversion into D‐galacturonic acid. Solubility of such a pure and highly esterified pectin from plant cell walls in cold water seems to occur only in a restricted number of plant species.

During storage of the disintegrated tissue for some hours the pectin is gradually de‐esterified by pectin esterase resulting in gelation of the suspension. in Indonesia the gel is known as ‘tjintjaoe idjo’ and is used as an ingredient for beverages.
Composition of adipose tissue triglycerides of neonatal and year‐old lambs
Authors: Garton G. A. , Duncan W. R. H.
Published: November 2006

Triglyccrides were isolated from perinephric (internal) and subcutaneous (external) adipose tissue obtained from neonatal lambs and from lambs which had been fed, until they were a year old, on a semi‐synthetic ration or on a diet of grass cubes. the triglycerides went analysed for their fatty acid composition (including trans unsaturated acids) and for the intramolecular distribution of these acids between the primary and secondary alcoholic groups of the glycerol moiety.

Whereas in the year‐old lambs (and in adult sheep previously examined), the triglycerides of internal adipose tissue had a higher content of stearic acid and trans unsaturated acid than those of external tissues, the triglycerides from the perinephric and subcutaneous tissues of the neonatal lambs were very similar in fatty acid composition. Palmitic acid and C18 mono‐unsaturated acid together constituted more than 80% of the total acids. This composition resembles that of the subcutaneous triglycerides of the grown animal and suggests that, at all stages of growth, the triglycerides of external tissues are largely the result of endogenous synthesis.

The fatty acids of the adipose tissues of the neonatal animals did not contain any of the acids of exogenous origin, such as those with trans double bonds, which characterise the triglycerides of the growing and mature animals, particularly those of the internal depots. Nevertheless, the intramolecular disposition of the fatty acids in the triglycerides formed in utero was similar to that previously observed in triglycerides from both the internal and external depots of the adult sheep. Saturated acids (palmitic and stearic acids) predominated amongst those esterified in the 1‐and 3‐positions of the glycerol moiety and unsaturated acids (almost entirely oleic acid) were the major components esterified in the 2‐position.

While the triglycerides from corresponding body sites in the two groups of year‐old lambs were generally quite similar with respect to their content of palmitic acid, stearic acid and C18 mono‐unsaturated acid, the contribution of trans isomer to the total C18 mono‐unsaturated acid was considerably greater in the tissues (particularly perinephric tissue) of the animals fed on grass cube than in the tissues of those given the semi‐synthetic ration. This difference between the two groups of lambs was associated with a corresponding difference in the proportions of C18 trans unsaturated acid in the lipids of the rumen contents of the animals.
Isolation and characterisation of disulphide peptides from wheat flour
Authors: Jones I. K. , Carnegie P. R.
Published: November 2006

A method has been devised for the isolation and fractionation of disulphide peptides from flour. Oxidised glutathione is only a minor member of a family of disulphide peptides, the rest of which are basic and of molecular weight about 2000.

The basic disulphide peptides could not be fractionated into individual components, but they contained some disulphide groups that were very reactive towards glutathione at pH 5.8, which is approximately the pH of dough.
Decoquinate: I.—An absorption and elimination study in broiler chickens using 14C‐labelled decoquinate
Authors: Filer C. W. , Hiscock D. R. , Parnell E. W.
Published: November 2006

Radiochemically labelled (3‐14C)‐decoquinate (ethyl 6‐n‐decyloxy‐7‐ethoxy‐4‐hydroxyquinoline‐3‐carboxylate) has been synthesised and used to measure residues remaining in liver, kidney, teg muscle, breast muscle, blood, heart, fat and skin after administration to broiler chickens at a dose equivalent to 0.008% decoquinate in the feed. Residues reached their maximum levels three days after dosing began and they remained substantially constant thereafter. These levels were less than 1.0 ppm in all the tissues examined. After withdrawal of medication, residue levels fell rapidly in most tissues (<0.1 ppm after 89 h) with the exception of fat and skin.
Volatile constituents of the black currant, Ribes nigrum L.: I. A commercial black‐currant distillate
Authors: Nursten H. E. , Williams A. A.
Published: November 2006

Investigations of a neutral extract of a commercial black‐currant distillate by means of gas chromatography and infra‐red spectroscopy has revealed approximately 150 components. the following twenty compounds have been identified: α‐terpinene, β‐phellandrene, γ‐terpinene, p‐methyliso‐propenylbenzene, 1,8‐cineole, 2‐hexenal, methanol, ethanol, n‐propanpl, n‐butanol, isobutanol, isopentanol, 2‐methylbut 3‐en‐2‐ol, n‐hexanol, cis‐ & trans‐hex‐2‐en‐l‐ol, terpinen‐4‐ol, ethyl n‐butyrate, methyl n‐hexanoate, and methyl benzoate. a further 34 compounds were tentatively identified.
Further observations of the decomposition of herbicides in soil
Authors: Hance R. J.
Published: November 2006

Velocity constants were determined for the reactions undergone by atrazine, chlorpropham, diuron, linuron and picloram in the presence of various amounts of soil and water at 95°. the rates of reaction were dependent on the quantity of soil present but not on the extent of adsorption. At high ratios of soil: herbicide the rates were sufficiently fast to suggest that non‐biological chemical degradation could possibly be a significant pathway by which these herbicides are lost from the soil.
Nutritive value of the proteins of veal, beef and pork determined on the basis of available essential amino acids or hydroxyproline analysis
Authors: Dvořák Z. , Vognarová Irena
Published: November 2006

Available essential ammo acids and hydroxyproline in the proteins of different cuts of veal, beef and pork were determined. An indirect relationship between available essential amino acids and hydroxyproline was found which can be expressed as regression straight lines, if the amounts of each available amino acid in g/16 g N and hydroxyproline in log g/16 g N are plotted. This relationship is valid for veal, beef and pork and does not appear to be influenced by age, sex, or species of animal.

Taking the protein content of the whole hen's egg as a standard, egg ratios were calculated from the content of available essential amino acids. the relationship between egg ratios and hydroxyproline is expressed by curved lines. the chemical score given by the egg ratio of the limiting amino acid shows a change at 1.175 g of hydroxyproline/16 g N at which point the limiting amino acids change. With lower amounts of hydroxyproline, phenylalanine is limiting; with greater amounts methionine is the limiting amino acid. At this turning point, valine values are similar to the values of limiting amino acids.

Results are discussed with regard to the nutritive values of meat proteins and to the possibility of the evaluation of meat quality on the basis of nitrogen and hydroxyproline analysis.
Residue studies using 14C‐benazolin, with special reference to its persistence on foliage under glasshouse conditions
Authors: Lewis D. K.
Published: November 2006

14C‐Benazolin (4‐chloro‐2‐oxobenzothiazolin‐3‐ylacetic acid), labelled in the carboxyl carbon, was applied to barley and other cereals, ryegrass, clover, and chickweed, and the loss of radioactivity was studied. Radioactivity was readily removed from the leaves by washing with water soon after application, but, generally, only 40 % or less of the applied dose was recoverable in this way after 3 days. the total level of radioactivity was reduced to approximately 5% of that applied to the plants 4 weeks after application in the case of clover and ryegrass, and 8 weeks after application to barley. Analysis of all field‐grown cereals showed no detectable residue in grain or straw at the time of harvest, using a method capable of detecting 0.04 ppm.

Autoradiography of thin‐layer co‐chromatograms of the extracts showed that most of the radioactivity was present as unchanged benazolin.

There appears to be no simple relationship between the concentration of benazolin accumulating in the plant and herbicidal activity, as judged by parallel experiments on barley and ryegrass (resistant) and chickweed (susceptible species). It is concluded that the resistance cannot be related simply to an ability to exclude or metabolise 14C‐benazolin.

Column percolation experiments showed that benazolin was readily removed from the soil by water.
Investigation on the use of a chelating resin for the extraction of sulphur from soil
Authors: Melville G. E. , Freney J. R. , Williams C. H.
Published: November 2006

Chelating resins have been used previously for the extraction of several organic soil constituents. Chelex 100 suspensions at pH ∼10.2 were not effective for the extraction of sulphur from selected soils even though the extraction period was extended to 12 days. the maximum amount extracted did not exceed 44% of the total soil sulphur. Very little sulphur was extracted by the resin at pH 7 whereas greater amounts were extracted by sodium pyrophosphate solution at this pH.

When the sodium form of the resin, as supplied by the manufacturers, was used, the pH of the resin‐water mixture was approximately 10.2. This high pH appeared to be more important than the chelating ability of the resin in the extraction of sulphur from soil. As with other alkaline extractants, artifact formation may occur when the sodium form of the resin is used to extract soil organic matter.
Comparison of seed proteins of some gramineae
Authors: Ewart J. A. D.
Published: November 2006

Seed proteins of some species of the genera Trjticum and Aegilops have been examined by starch‐gel electrophoresis and by the immunological technique of double diffusion. Results suggest there are appreciable structural resemblances between the storage proteins corresponding to the A, B and D genomes. Visco‐elasticity is associated with all three genomes. It is inferred that the appearance of visco‐elastic proteins is not a recent event in the evolution of the Gramineae.
Effect of low concentrations of oxygen on the production of ethylene and on other ripening changes in apple fruit
Authors: Meigh D. F. , Reynolds J.
Published: November 2006

When apples were stored at 12° in atmospheres deficient in oxygen it was found that the onset of the climacteric, as indicated by ethylene evolution, was progressively retarded the lower the oxygen content. from the point of view of horticultural technique, One disadvantage of storage in low‐oxygen atmospheres at high temperature lay in the tendency for the fruit to begin alcoholic fermentation.
Determination of nitrite and nitrate in some horticultural and meat products and in samples of soil
Authors: Adriaanse A. , Robbers J. E.
Published: November 2006

This study of quantitative determination of nitrite and nitrate contents is based on spectrophotometric measurement of the red colour formed when sulphanilic acid is diazotised by the nitrite to be determined and coupled to 1‐naphthylamine‐7‐sulphonic acid (Cleve's acid 1‐7). Nitrate is first reduced to nitrite in a cadmium reducing column.

Good results have been obtained with some horticultural and meat products and samples of soil.
Stable banana purée for long‐term refrigerated storage
Authors: Brekke J. E. , Tonaki K. I. , Cavalettot Catherine G. , Frank H. A.
Published: November 2006

Banana puree, containing 200 ppm potassium sorbate, was stored under simulated commercial conditions at 45° F. When the flavour quality of this purée was compared with that of puree lacking sorbate, it was found highly acceptable even after 6 months of storage. Sorbate‐supplemented purée showed no gross signs of spoilage and had a low population of yeasts, the predominant spoilage organisms. This product is thus suitable for use in bakery, dairy, and other banana‐flavoured specialty food products.
Mode of action of phenylthiourea, a therapeutic agent for cucumber scab
Authors: Sijpesteijn A. Kaars
Published: November 2006

In laboratory tests, phenylthiourea (PTU) induced resistance in cucumber seedlings to infection by spores of cucumber scab (Cladosporium cucumerinum). At the same time it inhibited polyphenol oxidase activity in the plant, increased peroxidase activity, and caused lignification of the cell walls in the parenchyma around the penetrating hyphae of Cladosporum. Possible association and interaction between these effects are discussed.
Analysis of fruit juice by atomic absorption spectrophotometry I.—The determination of iron and tin in canned juice
Authors: Price W. J. , Roos J. T. H.
Published: November 2006

Atomic absorption spectrophotometry has been used to compare the concentrations of iron and tin in canned fruit juice with those in juice not stored in cans. No significant difference was found in the level of iron, but the amount of tin was considerably higher in canned samples. The determination is rapid, and no ashing procedure is required.
Semi‐automatic methods of evaluating the quality of tea infusions
Authors: Casson C. B. , Shenton A. Jean
Published: November 2006

The Roberts & Smith procedure for determining poly phenols and colour in tea infusions has been adapted to semi‐automatic operation at the rate of 40 samples per hour. Several modifications have been made, especially in the theaflavin determination, These have not affected reproducibility, and results by the two methods have shown adequate correlation. Examples are given of the application of the method to the constituents of a tea blend; the optical density values for the blend are predictable from the values for the individual teas. Individual garden teas show wide variations in polyphenol content; these variations have not yet been correlated with organoleptic properties.
Sensory and objective measurements of the quality of frozen stored haddock of different initial freshnesses
Authors: Connell J. J. , Howgate P. F.
Published: November 2006

The quality of haddock fillets cut from fish held for different periods in melting ice and then stored in the frozen state at three different temperatures has been assessed on the same samples by a taste panel and by a series of objective tests. The measured changes in the texture and flavour of the fish were compared with changes in objective parameters in order to determine the value of the latter in predicting eating quality. The results for fish caught in the North Sea show that haddock fillets keep less well than cod fillets during frozen storage.
Evaluation of whisky distillery by‐products II.—‐Studies on the in vitro digestibility of malt distiller's grains
Authors: El Hag G. A. , Miller T. B.
Published: November 2006

The in vitro digestibility technique has been used to determine the organic matter digestibility (OMD) of dried samples of malt distiller's grains (MDG).

The method gave highly reproducible results for OMD of fresh and ensiled samples when different batches of rumen liquor from hay‐fed sheep were used. The results were consistently lower than values determined by in vivo digestibility trials.

The OMD values were increased by raising the calcium ion Concentration of the digesta and by extraction of lipids from the MDG samples.

The addition of calcium had no effect on fat‐extracted samples of MDG.
Pesticide residues in foodstuffs in Great Britain: XII.—Organochlorine insecticide residues in hens' eggs from battery, deep‐Utter and free‐range systems and from houses containing insecticide thermal vaporisers
Authors: Holmes D. C. , Simmons J. H. , O'G . Tatton J.
Published: November 2006

A study has been made of the organochlorine pesticide residues in hens' eggs produced in battery, deep‐litter and free‐range systems. Low residues (less than 0.05 ppm) were found except where the birds or their houses had been deliberately treated with pesticides to eradicate fleas or lice.

A separate study was also made of eggs produced in houses which had insecticide thermal vaporisers installed in them. The results were variable, depending on a number of factors, but relatively high levels of BHC and DDT were found regularly in the eggs from some of these houses.
Use of bipyridyl herbicides in forestry
Authors: Wilson D. F.
Published: November 2006

Bipyridylium compounds, particularly paraquat, have been developed as herbicides and cultivation tools in forestry. Uses include weed control in nursery beds and transplant lines, chemical screefing in the forest before planting, weed suppression ar sund young trees, and the maintenance of fire‐breaks. Special equipment has been designed to meet these needs.
Studies of some improver effects at high dough temperatures
Authors: Jelaca S. , Dodds N. J. H.
Published: November 2006

A number of improvers which can be used successfully in fast breadmaking processes have a large theological effect in tests at the normal dough‐testing temperature of 30°. The exception is potassium bromate which has only a small effect. By raising the dough temperature to 40° or 50°, corresponding to the temperatures reached towards the end of proving and during the early stages of baking, the slow bromate improvement is accelerated and a delayed but large Theological effect can be demonstrated. This delayed high‐temperature effect can account for the successful use of potassium bromate as an improver, either alone or with other compounds, in rapid breadmaking processes. The dough‐softening effects of a bakers' compound fat and of urea were no greater at 50° than at 25°.
Insecticidal activity of pyrethrins and related compounds: II.—Relative toxicity of esters from optical and geometrical isomers of chrysanthemic, pyrethric and related acids and optical isomers of cinerolone and allethrolone
Authors: Elliott M. , Needham P. H. , Potter C.
Published: November 2006

Department of Insecticides and Fungicides, Rothamsted Experimental Station, Harpenden, Herts.

The relative toxicities of esters related to the natural pyrethrins and to allethrin were evaluated against Phaedon cochleariae (mustard beetle), Tenebrio molitor (yellow mealworm beetle), Dysdercus fasciatus (cotton stainer) and Plutella maculipennis (diamond‐back moth) and the results were compared with those of workers who used Musca domestica (housefly).

With the insect species used here there were no outstanding reversals of the toxicity ratings established in the studies with M. domestica. However, the toxicities of the esters depended more on the nature of the alcohol when two acids were compared and on the acid component with different alcohols. (+)‐Allethrolone and (+)‐cinerolone gave more toxic esters than their optical isomers but there was less difference than had been found with other insect species between esters from trans‐and cis‐chrysanthemic acids.
Isolation and composition of proteins from leaves of plants grown in Ceylon
Authors: Sentheshanmuganathan S. , Durand Susan
Published: November 2006

Proteins were isolated from fresh leaves of twelve plant species grown in Ceylon. Contents of total N, non‐protein N and protein N in the original leaves, and protein N in the isolated protein were determined and the percentage extractability of N was calculated. Analyses of the protein isolates for total N, ash, Ca, Fe and all the amino acids are reported.

The protein isolates were rich in all but one of the amino acids namely methionine. However, the lysine contents were greater than in some standard proteins. The protein scores were comparable to the standard proteins.

The percentage extractability ranged from 9.3 to 91 %. A high proportion of the nitrogen Was found as non‐protein.

It was concluded that the proteins from the leaves examined could provide a dietary supplement.
Seed fats of the New Zealand iridaceae
Authors: Morice Isobel M.
Published: November 2006

The seed fats of four species of Libertia, family Iridaceae, have been examined. Those of L, grandiflora, L. ixioides and L. peregrinans are similar to one another and have been found to contain as their predominant fatty acids: 11–22% myristic, 14–21% palmitic, 13–25% oleic and 37–57% linoleic. They differ from the New Zealand Agavaceae, Juncaceae and Liliaceae in containing major amounts of myristic acid. The fourth species L. pulchella contains less than 1 % myristic, 19–26% palmitic, 9–20% oleic and 57–61 % hnoleic acids.
Some factors affecting amylolytic behaviour in Irish flours
Authors: Cork J. G. , Spbllane P. A.
Published: November 2006

Examination of a large number of samples from the 1967 Irish wheat crop indicated departures from the normal relationship between α‐amylase activity as determined by dextrinogenic and by viscometric methods. Comparison of falling numbers and amylograph maxima indicated that these two methods could not be used as equivalent alternatives for the prediction of a‐amylase behaviour. Studies on a series of flour samples covering a wide range of amylase activities showed that differences between the autolytic methods examined were associated with starch properties. Gelling properties at maximum temperatures were found to influence amylograph maxima while susceptibility of the starch to enzyme attack in the early gelatinisation stages was responsible for differences in falling numbers. There was close association between starch pasting viscosities and susceptibility to mechanical damage during milling.
Constitution of leguminous seeds: VII.—Ease of cooking field peas (Pisum sativum L.) in relation to phytic acid content and calcium diffusion
Authors: Rosenbaum T. M. , Baker B. E.
Published: November 2006

Cooking tests (single pea puncture), phytic acid analyses, water absorption and 45Ca diffusion experiments have been performed on individual peas selected from two samples of field peas (Pisum sativum L.). One sample (Avion brand) was judged by the supplier to have good cooking qualities and the other sample (3CW brand to have poor cooking qualities.

The rapid rate of cooking of the interior of the pea, compared with that of the periphaeral region was not associated with a higher phytic acid content. There was no consistent difference between the distribution of 45Ca in Avion and 3CW peas that had been soaked in water containing 45Ca. There was a significant (1 % level) difference between the average loss of solids of Avion and 3CW peas that had been soaked at 25°.

Pea plants were injected with 45Ca ind the peas were harvested. Autoradiograms of the radioactive peas demonstrated the movement of calcium in the seed coats and in the cotyledons during cooking.