bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of ph and neutral salts on the formation and quality of thermal aggregates of ovalbumin. A study on thermal aggregation and denaturation
Authors: Hegg Per‐Olof , Martens Harald , Löfqvist Bo
Published: November 2006

The effect of NaCl and CaCl2 on the aggregation and denaturation temperature of ovalbumin was examined in the pH interval 3‐11. It was found that ovalbumin had maximal thermal stability between pH values of 6‐10. NaCl did not affect the denaturation temperature, while a small decrease was observed with CaCl2 even at the low concentration range investigated. Both salts extended the pH interval of thermal aggregation, but at the alkaline side of the isoelectric point CaCk suppressed the aggregation temperature more than did NaCl. The aggregation properties of S‐ovalbumin were also investigated and found to be similar to those of ovalbumin, although aggregation occurred at a higher temperature level. The quality of the aggregates was described by their dry matter content. Aggregates appeared as transparent gels, opaque gels, gel‐like precipitates and precipitates. The addition of NaCl gave predominantly gel aggregates at the alkaline side of the isoelectric point, while precipitates dominated when CaCl2 was added. Gelling is an intermediate phenomenon which occurs between the two extremes of precipitating and non‐aggregating conditions. Special conditions, in terms of electrostatic repulsion between the protein molecules, are required for gelling, which could be achieved by manipulating with pH, type of salt, salt concentration or added detergent. The difference between aggregation and denaturation temperature correlated with the dry matter content of the aggregates formed. When aggregation temperature was well below denaturation temperature, the resulting aggregates had a high dry matter content (precipitates). Gelling, on the other hand, was observed at an aggregation temperature equal to or above the denaturation temperature.
Studies in electrical stimulation: Effect of neuromuscular blocking agents in lamb
Authors: Devine Carrick E. , Chrystall Brian B. , Davey C. Lester
Published: November 2006

A study has been made of the effects of the neuromuscular blocking agents curare, gallamine or suxamethonium on the glycolytic responses of lamb muscles electrically stimulated, either directly or via their nerve supply. Neuromuscular blockers completely abolished all mechanical and glycolytic responses to indirect stimulation but had no effect on responses elicited by direct stimulation. A functioning nervous system is therefore not essential for the full effects of stimulation to be realised. This conclusion applies to whole carcasses and isolated lamb legs. The death struggle of normal control lambs can cause, in some cases, a degree of internal stimulation resulting in a low initial pH and an increased rate of pH fall, which may be sufficient to mask the effects of electrical stimulation.
Variations of cellular nitrogen components of different yeasts during growth
Authors: Martini Alessandro , Martini Ann E. , Miller M. W.
Published: November 2006

The amino acid composition of whole cells of eight yeast species together with protein and RNA contents were determined at three selected points of a growth curve. Total nitrogen and crude protein contents showed a decrease during the growth cycle, while true protein concentrations appeared to be more stable. RNA contents decreased in the stationary phase. Variability was negligible for overall amino acid patterns from different phases of growth.
Comparison of the contribution to soil organic matter fractions, particularly carbohydrates, made by plant residues and microbial products
Authors: Murayama Shigetoshi , Cheshire Martin V. , Mundie Charles M. , Sparling Graham P. , Shepherd Harry
Published: November 2006

Soil was incubated with 14C‐ryegrass or 14C‐glucose, fractionated and the distribution of radioactivity in six fractions and in their constituent sugars was compared. The fractions were (1) the light fraction (d < 2.00), (2) heavy fraction which was subdivided into (3) HCl soluble, (4) humic acid, (5) fulvic acid, and (6) humin. Sugars were released from soluble fractions by hydrolysis with 0.5M H2SO4, and from insoluble fractions by hydrolysis with 2.5M H2SO4 and 12M H2SO4 followed by 0.5M H2SO4. The light fraction contained the greater part of the radioactivity and the sugars in both types of incubation. The proportion of the radioactivity accounted for by sugars in the light fraction of the ryegrass incubation, initially 44%, decreased to 30% after 6 months incubation and to 19% after a year. In one of the glucose incubations, done with soil that had been dried prior to remoistening to 25% w/w and incubating, the proportion was 17% after incubation for one month; in the other, done on soil that had not been given a drying treatment and had a 35% w/w moisture content, it was 32%. In the ryegrass incubation, the sugars with the greatest specific activities were present in the light fraction. In contrast, in the glucose incubation, sugars in the HCl‐soluble, fulvic and humic fractions had the highest specific activities. Carbon from ryegrass contributed more to the humic acid and humin fractions of the soil than did the carbon from glucose, whereas carbon from glucose made a greater contribution to the acid‐soluble organic matter.
Reversed‐phase high performance liquid chromatography determination of ochratoxin a in flour and bakery products
Authors: Osborne Brian G.
Published: November 2006

A reversed‐phase high performance liquid chromatography procedure for the analysis of ochratoxin A in flour and bakery products is described. Samples are extracted and purified by the method of Roberts and Patterson followed by further clean‐up by back extraction of the toxin into sodium bicarbonate and re‐extraction into chloroform after acidification. The extracts are chromatographed using a Lichrosorb R P8 10μm column and mobile solvent, 55% acetonitrile in 0.1% aqueous orthophosphoric acid at a flow rate of 1 ml min−1. The height equivalent to a theoretical plate under these conditions is 0.08 mm, the average recovery is 46% and the overall sensitivity of the method is 0.5‐1.0 μg kg−1. When the toxin was added to flour samples which were subsequently baked into bread it was recovered without decomposition; when the experiment was repeated with biscuit baking however, about two‐thirds of the toxin was destroyed or immobilised.
Further purification and characterisation of a new amylase found in barley
Authors: Macgregor Alexander W. , Daussant Jean , Niku‐Paavola Marja‐L
Published: November 2006

An amylase, previously detected in barley and described as a new barley amylase, has been further purified by immuno‐affinity and ion exchange chromatography on CM‐cellulose Analysis by isoelectricfocusing and immunochemical techniques showed that thses enzyme preparation did not contain the normal α‐ and β‐amylases usually found barley and malt. The enzyme had a very low isoelectric point (ca pH 3.0) and was identified as an α‐amylase on the basis of its action pattern on amylose.
Progress in protein quality of maize
Authors: Eggum Bjørn O. , Villegas Eva M. , Vasal Surinder K.
Published: November 2006

The protein quality of some improved protein quality maize varieties grown in Mexico was measured chemically (including amino acid analyses) and biologically, in N‐balance experiments with growing rats. The protein content ranged from 10.61 to 12.84%. Lysine 100 g−1 protein varied between 2.63% for a normal variety to 4.18% for one of the improved varieties. The tryptophan content in the improved varieties was increased by 40‐100%. There was a highly significant (P<0.001) positive correlation (r=0.98) between biological value and lysine 100 g−1 protein whereas the relationship between protein and available carbohydrate was not significant. True protein digestibility was very high and above 95% in all samples. Biological value, however, was higher by 10‐15 percentage units in the improved materials compared to the normal maize.
Extraction of nitrogenous constituents from Leguminosae spp. Comparison of solubility characteristics for different species and the effect of processing conditions on protein concentrate yield
Authors: Kazazis Ioannis , Kalaissakis Perikles
Published: November 2006

Studies were made on the solubility of nitrogen from vetch (Vicia sativa), horse bean (Vicia faba minor), pea (Pisum sativum) and lupin (Lupinus albus) seeds. With a fixed meal:solvent ratio, N‐solubility is greatly increased when the pH of dispersion increases, until a pH value between 6.1‐7.9 is reached. Using a fixed quantity of alkali (g NaOH kg−1 seed meal) the pH of the suspension was kept constant. This pH was lowest with lupins and highest with vetch. The same held for solubilisation of nitrogen. For all four species, there seems to be a critical quantity of alkali below which N‐solubility is poor, while above it there is little improvement. With a fixed pH of dispersion, increasing meal: solvent ratio from 10 to 50% resulted in a small decrease in N‐solubility. For protein concentrate production, alkali solubilised substances were separated from the residual meal by centrifugation. The oven‐dried concentrates had protein contents of 63‐75%. Total protein and dry matter yield of protein concentrates (both on dry seed meal basis) ranged from 10.9 to 30.9 and from 22.6 to 49.6%, respectively, depending on seed species and conditions of extraction. In all cases yield was higher in concentrates from lupin seeds. The mineral content of protein concentrates was approximately twice that of their raw material, except for sodium.
The use of chromic oxide as a food marker —a warning
Authors: Steele William , Clapperton John L.
Published: November 2006

Four mixtures of ground barley and soya bean meal were prepared; the first had no further additive, the second had 10% soya bean oil, the third 0.05% chromic oxide and the fourth both 10% soya bean oil and 0.05% chromic oxide. Each of these mixtures was then dried in three ways: at 30°C in vacuo and at 60 and 100°C in a forceddraught oven. The total fatty acid content and the fatty acid composition of each sample was determined either by direct esterification of the fatty acids with methanolsulphuric acid or by extraction into chloroform‐methanol followed by esterification with sodium methoxide. When the mixture containing both oil and chromic oxide was heated at 100°C, about 25% of the polyunsaturated fatty acids were lost when they were directly esterified and about 50% when the fat was first extracted from the mixture. It is concluded that this loss is probably due to oxidation of the polyunsaturated fatty acids by the chromic oxide and that the additional loss observed when the extraction method was used is due to partial insolubilisation of the triglyceride by these oxidised fatty acids.
Correction for seed‐phosphorus effects in L‐value determinations
Authors: Brookes Philip C.
Published: November 2006

Measurements of the specific activity of plants grown in 32P‐labelled soils have frequently been used to estimate soil labile phosphorus (L‐values). It is usually assumed that the plant‐P uptake is totally derived from soil‐P. The contribution of seed‐P to plant‐P uptake and L‐values is seldom considered. This paper describes results of an experiment which measured the effects of seed‐P on L‐values and how correction for seed‐P effects may be made when only the tops of plants are analysed. L‐values were obtained from three harvests of ryegrass grown in three soils of very low, low and medium P status (soils I, II and III), containing 4, 14 and 37 mg initial NaHCO3‐soluble P kg−1 soil, and supplied with increasing amounts of added P. Ryegrass, supplied with increasing amounts of 32P‐labelled 31P, was simultaneously grown in P‐free sand, under identical experimental conditions to the soil‐grown plants. The seed‐P in the tops of the sand‐grown plants, at increasing dry matter yields, was calculated and used to make appropriate corrections for seed‐P in the tops of soil‐grown plants. After correction for seed‐P effects, L‐values were reduced at the first harvest by 69% in soil I, 18% in soil II and 10% in soil III, at the second harvest by 27, 11 and 5%, and at the third harvest by 18, 6 and 4%, respectively. Increasing the amount of added P to soil‐grown plants also caused some reduction in L‐values in soil I but the effect was much less in soils II and III. The reduction in L‐values at higher rates of added P in soil I was probably a result of increased P uptake diluting the effects of seed‐P. In the other two soils, plant‐P uptake was much greater, at all rates of added P, and this effect was very small.
Studies on dietary fibre. A method for the analysis and chemical characterisation of total dietary fibre
Authors: Theander Olof , Åman Per
Published: November 2006

A procedure for the analysis of total dietary fibre (including non‐starchy polysaccharides and Klason lignin) is described. The method consists of extraction of homogenised and/or milled foodstuffs with 80% ethanol and chloroform, and analysis of acidic and neutral polysaccharide constituents, starch and Klason lignin in the residue. Uronic acid constituents were determined by a decarboxylation method, neutral sugar constituents as alditol acetates by a gas‐liquid chromatographic method, starch by an enzymic method, and Klason lignin gravimetrically. The sum of anhydrosugars, anhydrouronic acids and Klason lignin from which the starch content is subtracted provides a measure of the total dietary fibre. The method described is reproducible, fairly rapid and gives informative quantitative characterisation of the fibre constituents.
The potential of peapods as food thickeners
Authors: Taylor Andrew J. , Pritchard Susan
Published: November 2006

Peapods were de‐esterified to give a crude powder which contained low‐methoxyl pectin. Analysis showed that the degree of esterification was reduced substantially from around 60% to about 10%. When this powder was incorporated into a canned minced‐beef product in the presence of calcium ions, a gelled product resulted and the degree of gelling was dependent on the amount of powder added. Results from a taste panel indicated that the taste of the peapod thickener was acceptable.
Deterioration of sunflower seed oil under simulated frying conditions and during small‐scale frying of potato chips
Authors: Peers Kenneth E. , Swoboda Peter A. T.
Published: November 2006

The changes occurring in sunflower seed oil under simulated frying conditions and during potato chip frying were monitored. The changes monitored were in: (a) fatty acid composition, (b) triglyceride content, (c) octanoate content, (d) titratable acidity, and (e) colour. To simulate frying conditions either argon or air, with or without steam, was bubbled through the hot oil. For the frying of potato chips, two methods of frying were used, viz continuous frying throughout 1 day and intermittent frying over a total of 10 days. It was found that whenever the hot oil was exposed to air, whether during simulated frying or the frying of potato chips, there was evidence of oxidative deterioration. Steam appeared to have an antioxidant effect in the simulated frying experiments. In all experiments the molar yield of acidity was comparable in magnitude with that of the octanoate. The correlation of octanoate production with the losses of linoleate and triglyceride is discussed.
Turnover and hydrolysis of vicine and convicine in avian tissues and digesta
Authors: Frohlich Andrzej A. , Marquardt Ronald R.
Published: November 2006

The objectives of this study were to establish factors influencing the absorption, excretion and hydrolysis of vicine and convicine in chicks. Blood vicine, following the oral administration of a single dosage of vicine into the crop of young chicks, reached maximum concentrations within 3 h. It was nearly completely removed from the blood within 12 h and had a half‐life of approximately 4.5 h. The accumulation and excretion patterns of vicine in the liver and kidney were similar to those of the blood except that the concentrations were much higher in these tissues, particularly the kidney. Bile also contained a very high concentration of vicine which tended to accumulate following the decline in other tissues. These results together with the appearance of vicine in the urine of colostomised birds suggest that vicine is excreted in the urine and bile. Convicine in contrast to vicine was not absorbed by the chick. In‐vitro studies were carried out with tissue and digesta homogenates from the chick in order to establish the site(s) at which vicine and convicine were hydrolysed to their aglycone forms. The results demonstrated that neither vicine nor convicine were hydrolysed in the presence of liver, kidney, intestinal wall or caecal wall homogenates, digesta from the large intestine or by enzymes present in whole or ground fababeans. They were, however, slowly hydrolysed in the presence of 0.1N HCl at 37°C and very rapidly hydrolysed by digesta from the caeca. Antibiotic additions to the diets markedly reduced the in‐vitro rate of hydrolysis of these compounds. The latter results suggest that vicine and convicine are hydrolysed by microorganisms in the caeca of the chick but are not hydrolysed by the micro‐organisms in the gastrointestinal tract, by endogenous tissue enzymes or by enzymes present in fababeans and only minimally hydrolysed by the low pH of the stomach.
Fenthion residues in milk and milk products following treatment of dairy cows for warble‐fly
Authors: O'Keeffe Michael , Eades Joseph F. , Strickland Kenneth L.
Published: November 2006

Persistence of the organophosphorus pesticide, fenthion, in the milk of ten dairy cows was determined following treatment of the animals for warble fly (a) while at grass, and (b) while housed and fed on silage. The mean concentration of fenthion in the milk of the housed animals was at a higher level for longer after treatment. Following both treatments, the mean fenthion concentration in milk dropped below 0.05 mg kg−1 within 24 h of treatment. No correlation was found between milk yield of cows and total fenthion excreted in milk. The fenthion levels in milk and milk products were determined during a compulsory warble‐fly eradication scheme. Low fenthion levels detected in milk after processing were due to the dilution effect of bulking milk. Although the tendency for fenthion to accumulate in the fat fraction in milk resulted in measurable levels of the pesticide in butter and cheese, these levels were below 0.05 mg kg−1.
The effect of size of sub‐sample on mineral analysis values of apple fruits
Authors: Samuelson Timothy J. , Holland Derek A.
Published: November 2006

Apple fruits were divided into opposite sectors of different sizes, and the mineral analyses of the sectors were compared with whole fruit values. Opposite sectors as small 8‐12% of whole fruit weight were found to be as representative as larger sectors. There was no evidence of either a constant or a proportional bias arising as a result of sub‐sampling. Sub‐sampling variation was greater for Ca than for N, P, K and Mg.
Gel filtration fractionation of winged bean (Psophocarpus tetragonolobus) proteins
Authors: Tan Nget‐Hong
Published: November 2006

Winged bean proteins were extracted by a pH 9.5, 0.3M borate extraction medium. The extracted proteins were fractionated by Sepharose CL‐6B gel filtration chromatography into four fractions. Fraction 2 (F2, mol. wt 200 000) and Fraction 3 (F3, mol. wt 35 000) are the two major protein fractions. F3 was further resolved into Fraction 3A (F3A, mol. wt 44 160) and Fraction 3B (F3B, mol. wt 23 700) by Sephadex G‐75 gel filtration chromatography. Both F2 and F3 fractions were heterogeneous when examined by polyacrylamide gel electrophoresis method. There are some varietal variations in the distribution of winged bean protein fractions recovered by gel filtration chromatography. Trypsin inhibitor and chymotrypsin inhibitor activity were found only in F3B, whereas haemagglutinating activity was found only in F3A.
Effect of a calcium peroxide seed coating on the establishment of winter wheat subjected to pre‐emergence waterlogging
Authors: Thomson Robert J. , Belford Robert K. , Cannell Robert Q.
Published: November 2006

Post‐germination but pre‐emergence waterlogging of winter wheat for 3 days or more, delayed emergence and decreased the final number of plants in two experiments on sandy loam and clay soils in outdoor conditions. Coating seeds with calcium peroxide improved emergence to a small extent, but would appear to offer only a small benefit to establishment of wheat already treated with insecticide/fungicide dressings and sown under normal conditions in the field.
Effects of varying the method of applying alkaline emulsion on the drying of Sultana grapes
Authors: May Peter , Clingeleffer Peter R. , Simmons Ian D.
Published: November 2006

Sultana berries were treated with alkaline oil‐in‐water emulsion by partial or total immersion, spotting or spraying. Their weight loss during dehyration at 40°C and the colour and extent of surface bloom of the resultant raisins were determined. Approximately 37 μl of emulsion adhere to the berry during immersion but about 85% of this accumulates as a run‐off droplet. Spread of emulsion from treated to untreated parts occurs on mature berries only; it increases with increasing maturity, as shown by its linear relationship with the concentration of total soluble solids in the fruit. Comparable amounts of emulsion are more effective when spotted uniformly instead of distally on the berry surface. Drying accelerates as berries receive more spots of emulsion. Approximately 9 μl of emulsion placed by spotting or part‐immersion give raisins of similar quality to that of raisins dried after total immersion, despite slower drying rates during the first 36–48 h of dehydration. Any further reduction in the amount of emulsion leads to slower drying and darker raisins.

The spray emitted by the nozzels used contained droplets of 190 or 440 μm mean diameter. Between 0.5 and 1.5 μl of emulsion was applied per berry. Small droplets were about 20% more effective than large ones. The efficacy of the best spraying treatment, 1.5 μl berry−1 and small droplet size, was almost as good as that of immersion.

It is concluded that the efficacy of emulsion treatment depends in part on the characteristics of the fruit to be dried. Comparisons between treatments should only be made from several measurements during the course of drying. The cost of drying may be reduced and the quality of the raisins may improve when the emulsion treatment is modified according to the type of Sultana berry to be dried.
Composition of fruit, vegetable and cereal dietary fibre
Authors: Holloway Warren D.
Published: November 2006

A sequential extraction of freeze‐dried bean, cabbage, lettuce, tomato, peach, pumpkin, sweet potato, onion, pear, wheat bran, lucerne, clover and ryegrass with water, oxalate and sodium hydroxide (before and after delignification) was carried out.

The fruits and vegetables gave a higher yield of water and oxalate soluble polymers than wheat bran. The water and oxalate soluble extracts were composed predominantly of arabinose, galactose and uronic acid, whereas the sodium‐hydroxide extracts contained mainly arabinose and xylose.
Organic acids in orange, grapefruit and cherry juices quantified by high‐performance liquid chromatography using neutral resin or propylamine columns
Authors: Shaw Philip E. , Wilson Charles W.
Published: November 2006

Malic and citric acids were measured in orange and grapefruit juices by h.p.l.c. using a neutral resin column. Low levels of succinic acid (<0.01%) present in some samples required the use of a propylamine column, which was also used for succinic and malic acids in sweet cherry juice. All samples required preliminary separation on ion exchange columns to remove interfering substances. Either refractive index or ultraviolet (206 nm) detectors can be used for analyses after purification.
The nutritional composition of British bread—a nationwide study
Authors: Wenlock Robert W. , Sivell Lorna M. , King Richard T. , Scuffam David , Wiggins Robert A.
Published: November 2006

Representative samples of loaves of white and brown sliced and unsliced breads were obtained in seven regional centres in Britain for separate analysis; samples of 13 different types of breads and rolls were purchased in each region but were then bulked into nationally representative samples; and nine other breads and rolls were purchased in the London area only. Considerable difficulties were encountered in all regions in correctly identifying wholemeal products. Each type of bread was analysed for moisture, protein, fat, sugars, starch, dietary fibre, sodium, calcium, magnesium, phosphorus, iron, copper, zinc, manganese, chloride, thiamin, riboflavin, nicotinic acid, vitamin B6, free and total folic acid. There were no significant regional differences in the nutrient content of the white and brown sliced and unsliced breads. The presence of salt added during baking also showed no regional differences. Unsliced and unwrapped white and brown loaves contained less moisture than sliced loaves and hence slightly higher levels of nutrients. However, there were no significant differences on a dry matter basis. Breads and rolls are nutritionally variable products, but generally the nutritional content reflected the extraction rates of the flours from which they were baked and the requirement to fortify with nutrients under the Bread and Flour Regulations (1963). Levels of dietary fibre and total folic acid were higher than those previously published, and energy, protein, fat, available carbohydrate, iron and thiamin levels were slightly lower. The levels of fat reflected the quantity of wheat germ and fats added during baking. The fatty acid compositions also depended on the level of high melting point bakery fat added as an ingredient.
Accumulation and quality of storage protein in developing cowpea, mung bean and soya bean seeds
Authors: Awolumate Emmanuel O.
Published: November 2006

This study was carried out to compare the time course of laying down seed storage protein in three legumes viz: cowpea (Vigna unquiculata), mung bean (Phaseolus aureus) and soya bean (Glycine max) planted in two replications. Pods were harvested periodically during seed maturation and studied for changes in fresh and dry weights, total sulphur, total nitrogen and protein content. At early stages of development crude protein formed about one‐third of dry weight in the legumes but decreased to about one‐quarter at maturity. The total sulphur which formed a substantial amount of the sulphur amino‐acids in mature seeds did not change much in mung bean and cowpea but increased by about 24% from 20 to 69 days after flowering (DAF) in soya bean. Storage protein accumulation was very rapid between 10 and 14 DAF (10.4% day−1) in mung bean, 7 and 14 DAF (12.9% day−1) in cowpea and between 20 and 30 DAF (9.4 day−1) in soya bean. Thereafter, protein accumulation declined slightly and gradually approached zero at time of seed maturity. The sulphur‐to‐nitrogen ratios gradually increased with maximum values in the mature seeds.

Although seed protein content and quality (on S/N ratio basis) were highest in soya bean, accumulation of storage protein seemed to be faster in cowpea than mung bean and soya bean during seed maturation.
Phosphate soil tests and their suitability to assess the phosphate status of soil
Authors: Sibbesen Erik
Published: November 2006

Some phosphate soil tests (P‐tests) are evaluated for their suitability to assess the phosphate status (P‐status) of contrasting soils. A P‐test at best only provides a relative estimate of the soil P‐status, which may be thought of as the ability of a soil to release P either to a crop, or more specifically to a given plant root for a given period under optimum conditions with respect to all other growth factors. A P‐test gives no direct information on the crop response to added P.

The P‐tests were evaluated on the basis of data from 29 published papers where the anion exchange resin method was among the P‐tests used, and where plant P‐uptake in pot experiments had been used as the evaluation basis.

The evaluations ranked the P‐tests in three groups: best group: anion‐exchange resin method, intermediate group: water, and sodium bicarbonate methods, worst group: all ‘acid’ methods: acetate buffer, lactate buffer, citric acid, Bray‐1, Truog and Bondorff methods.
Fatty acids of the mud skipper boleophthalmus boddaerti
Authors: Misra Suniti , Dutta Ashish Kumar , Dhar Tapan , Ghosh Amitabha , Choudhury A. , Dutta Jyotirmoy
Published: November 2006

The fatty acid composition of the body and the liver lipids of Boleophthalmus boddaerti, a mud skipper fish belonging to the Gobiidae family, have been determined by argentation column chromatography (a.c.c.) and gas‐liquid chromatography (g.l.c.). The levels of 20:5ω3 (ca 14%), a biologically important fatty acid, was found to be considerably high. Other major component acids were, 16:0, 18:0, 16:1, 18:1, 20:3ω9, 22:5ω3 and 22:6ω3. Besides, a large number of minor components were identified and estimated. The liver lipid contained unusually high levels (ca 90%) of non‐saponifiables.
Dietary fibre and components of the nitrogen‐free extract of almond kernels
Authors: Saura‐Calixto Fulgencio , Cañellas Jaime , Soler Lourdes
Published: November 2006

Determinations of neutral and acid detergent fibre residues (NDF and ADF), hemicellulose, cellulose and lignin in almond nuts (Prunus amygdalus) were carried out. The NDF content was about 5% while the crude fibre content was only approximately 2%. The composition of several components of nitrogen‐free extract (NFE) such as soluble sugars, starch, gums and mucilages and pectins were also determined, and the results are discussed.
Investigation of the performance of an improved calibration for the determination of protein in UK home‐grown wheat by near infrared reflectance analysis
Authors: Osborne Brian G.
Published: November 2006

A universal calibration for the determination of protein in wheat by near infrared (n.i.r.) reflectance analysis using an InfraAlyzer 300B is presented. The results of testing this calibration over a period of three years show that no adjustments to the calibration were necessary even when wheats from a new harvest were examined. The overall accuracy of the calibration expressed as the standard deviation of differences between n.i.r. and Kjeldahl data for 132 samples was 0.28% protein.
Über hochungesättigte Fettsäurechloride und ihre Autoxydation
Authors: Kaufmann H. P. , Gulinsky E.
Published: November 2006

Beschreibung der Herstellung der Chloride von Linolen‐, α‐ und β‐Elaeostearin‐ und α‐Parinarsäure sowie ihrer Autoxydations‐Geschwindigkeit im Vergleich zu den freien Fettsäuren und ihren Methylestern.
Einfluß der Thixotropie‐Mittel auf die rheologischen Eigenschaften von Anstrichstoffen
Authors: Giesen Oberin G. M.
Published: November 2006

Durch Verwendung geeigneter Zusatzstoffe wird versucht, das Fließverhalten der Anstrichstoffe so zu steuern, daß thixotrope Systeme entstehen. Die Wirkungsweise dieser thixotropen Zusatzstoffe ist von einigen Faktoren (Ölgehalt, Pigment‐Zusammensetzung, Füllstoffteilchen usw.) der Lack‐Rezeptur abhängig.
Grundsätzliches zum Thema „Hautturgor”︁
Authors: Saile F.
Published: November 2006

Der Hautturgor ist abhängig von dem, was die Haut verdauen kann, und nicht von dem, was die Haut aufnehmen kann. Dabei sind für den Verdauungsprozeß die Gewebesäfte und die Lichteinwirkung von großer Bedeutung.
Das Wasserbindungsvermögen der menschlichen Haut
Authors: Thiele F. A. J. , Schutter K.
Published: November 2006

Mit Hilfe eines neu entwickelten elektrischen Meßapparates wird die Wasserdampfdiffusion der menschlichen Haut und das Vermögen der Haut, Wasser zu binden, untersucht. Vf. bestätigt, daß die äußeren Hautschichten kolloidchemische Eigenschaften besitzen, welche zu der Folgerung berechtigen, daß die Haut ein Xerogel ist.
Das Kräftespiel zwischen den Fasereigenschaften und den Wasch‐ und Pflegeproblemen in der Ausbildung unserer Bekleidungssysteme unter besonderer Berücksichtigung der künstlichen Faser
Authors: Nüßlein J.
Published: November 2006

Es wird über das Verhältnis der natürlichen zu den synthetischen Fasern berichtet. Die Eigenschaften der natürlichen Fasern sind gegeben, während man sich bei der Herstellung der künstlichen Fasern nach den gegebenen Wasch‐ und Pflegemitteln und den hygienischen und optischen Forderungen des Kleidungsstückes richten kann.
Die Quellung von freien Anstrichfilmen und von Anstrichen in Wasser
Authors: Funke W.
Published: November 2006

Die Wasseraufnahme von Anstrichen auf Untergrund wird mit der Quellung von entsprechenden freien Filmen verglichen und untersucht, ob die gemessenen Werte konstant und gut reproduzierbar sind. Es konnte festgestellt werden, daß die wahre Quellung, die an freien Anstrichfilmen im Gleichgewichtszustand gemessen wird, eine charakteristische Kenngröße bei Anstrichen ist, die vom Untergrund nicht beeinflußt wird. Eine analoge Wasserbestimmung an Anstrichen auf Untergrund gibt wertvolle Hinweise auf die Wasserbeständigkeit von Anstrichsystemen bei Quellung und in gequollenem Zustand.
Über das Vorkommen von Polyhydroxyphenolen in Schokoladenmassen und ihr Verhalten beim Conchieren
Authors: Mohr W.
Published: November 2006

Es werden qualitative und quantitative Untersuchungen über das Vorkommen von Polyhydroxyphenolen in unconchierten und conchierten Schokoladenmassen durchgeführt. Die geringe Konzentration der Polyhydroxyphenol‐Komponenten, die geringe Konzentrationsänderung der nachgewiesenen Komponenten in den conchierten Massen und die Konzentrationsänderung der löslichen Gerbstoffe bei diesem Prozeß können in geschmacklicher Hinsicht nicht entscheidend sein. Die Ursachen dieser unerwartet geringen Beeinflussung durch das Conchieren werden diskutiert.
Molekulargewichts‐Bestimmung von Fetten und Fett‐Polymerisaten in der Ultrazentrifuge II: Bestimmung des Molekulargewichts von Fetten aus der Annäherung an das Sedimentations‐Gleichgewicht
Authors: Lück H. , Rickerl E.
Published: November 2006

Am Beispiel des Erdnußöles wird gezeigt, daß eine Molekulargewichts‐Bestimmung von Fetten auch in der Ultrazentrifuge (aus der Annäherung an das Sedimentations‐Gleichgewicht) möglich ist. Die in polaren und apolaren Lösungsmitteln erhaltenen Molekulargewichte zeigen keine signifikanten Unterschiede. Lediglich bei höherer Ölkonzentration (5 und 10%) werden Erscheinungen beobachtet, die möglicherweise als Assoziationsvorgänge gedeutet werden können.
Beeinflussung der Abrasivität von Zahnpastenputzkörpern durch Quell‐ und Verdickungsstoffe
Authors: Pfrengle O. , Pietruck Ch.
Published: November 2006

Es wird gezeigt, daß gerade die in Zahnpasten am meisten gebrauchten Quellstoffe, nämlich CMC, Carragheenat und Traganth, bei steigendem Quellstoffgehalt die Abrasivität der Zahnpaste meist recht beträchtlich erhöhen, wobei die Kurve oft bei bestimmten Quellstoffgehalten ein Maximum durchläuft. Anorganische Verdickungsstoffe verhalten sich anders. Insbesondere die hochvoluminöse Kieselsäure setzt die Abrasivität deutlich herab. In der fertigen Zahnpaste scheinen die Abrasionszahlen höher zu liegen als die mit Hilfe unserer Testmethode an den entsprechenden Putzkörpern gemessenen. Auf den Zusammenhang zwischen der Putzkraft und der Stabilität der Putzkörpersuspension wird hingewiesen.
Fette und Seifen in Aerosol‐Verpackungen
Authors: Kübler H.
Published: November 2006

Der Einsatz von Aerosol‐Präparaten, die Fette und fettähnliche Stoffe enthalten, auf dem kosmetischen Gebiet ist von besonderem Interesse. Vf. berichtet über die Inhaltsstoffe von Haar‐Spray‐Präparaten, Sonnenschutz‐Sprays, Aerosol‐Rasiercremes usw. sowie deren Hautverträglichkeit u. a.; ferner über Schaumventil‐Typen.
Die Anwendung der Gas‐Chromatographie auf die Untersuchung von Polyäthylenglykolen
Authors: Puschmann H.
Published: November 2006

Die durch die Herstellungsart von Äthylenglykolen bedingte Verteilung des Molekulargewichtes ist von Einfluß auf deren Eigenschaften. Es wird ein Verfahren beschrieben, das die Molgewichts‐Verteilung solcher Gemische bis zum Octaglykol gestattet. Methode und Anwendbarkeit werden beschrieben.
Untersuchungen über den Zusammenhang zwischen Glanzzahl, Weißgrad und subjektiver Glanz‐Bewertung von Bohnerwachsen auf Linoleum
Authors: Bock H.
Published: November 2006

Unter Zugrundelegung der beschriebenen Meß‐Methode ergibt sich, daß die Glanzzahl‐Rangfolgen unabhängig sind von der Empfindlichkeits‐Einstellung und dem Lochblenden‐Durchmesser. Die subjektive Glanz‐Bewertung wird durch die diffuse Reflexion beeinflußt. Dieser Einfluß ist aber nur innerhalb bestimmter Glanzzahl‐Unterschiede gegeben. Überschreiten sie die angegebenen Erkennungsgrenzen, so werden die Glanz‐Unterschiede unabhängig von der diffusen Reflexion subjektiv richtig erkannt.
Die biologischen Wirkungen der optischen Aufheller in Waschmitteln und Seifen
Authors: Glashoff E. , Stegmann W. , Schröder E.
Published: November 2006

In zahlreichen Versuchsserien werden in Waschmitteln und Seifen verwendete Aufheller auf ihre sensibilisierenden und photosensibilisierenden Eigenschaften ausgetestet. Auf Grund der von den Vff. und von anderen Autoren durchgeführten Untersuchungen werden die verwendeten optischen Aufheller als harmlos und ohne jede gesundheitsschädigenden Eigenschaften angesehen.
Eigenschaften von unverzweigten Alkylphenol‐polyglykoläthern
Authors: Denk W. , Frank W.
Published: November 2006

Die anwendungstechnischen Eigenschaften der unverzweigten Alkylphenol‐polyglykoläther werden nicht allein durch die Kettenlänge der Alkylreste und durch die Länge der Polyglykoläther‐Kette bestimmt, sondern auch durch die Stellung des Alkylrestes im Phenylkern; o‐ständige Alkylreste bewirken eine scheinbare Vergrößerung des hydrophoben Molekülteilchens, was sich besonders bei der Bestimmung des Trübungspunktes der wäßrigen Lösungen bemerkbar macht. Der Unterschied zwischen o‐ und p‐Stellung der Alkylreste im Phenylkern läßt sich überdies auch bei der Netz‐, Wasch‐, Schaum‐ und Entfettungswirkung beobachten.
Aal‐Fang und Aal‐Wirtschaft in Deutschaland
Authors: Mann H.
Published: November 2006

Vf. berichtet zunächst über den Aal‐Ertrag und den ‐Fang in der deutschen See‐ und Flußfischerei. Auf die durch die Inhaltsstoffe der Industrie‐Abwässer hervorgerufene Geschmacks‐Beeinträchtigung und deren Beseitigung, ferner auf den Einsatz von Aalbrut bzw. Satzaalen zur Erhaltung der Aal‐Bestände in den Gewässern wird eingegangen.
Anwendung des Hochfrequenz‐Kraftfeldes bei der Aufarbeitung verschiedener Ölsamen
Authors: Gondár Jenó
Published: November 2006

Vf. berichtet über den Einfluß der abhängigen und unabhängigen Veränderungen auf die bei der Anwendung der dielektrischen Technik erzielten Ergebnisse bei der Aufarbeitung von Sonnenblumensamen. Die wichtigsten chemischen bzw. arbeitstechnischen Vorteile der D‐Technik werden detailliert mitgeteilt und auch die wirtschaftlichen Fragen dieses Verfahrens diskutiert.
Über das Verweilzeitspektrum und die Anwendung eines Fettsäure‐Kondensators bei einem kontinuierlichen Desodorisierer
Authors: Kehse W.
Published: November 2006

Es werden Meßergebnisse der Verweilzeitverteilung eines vollkontinuierlichen Desodorisierers mitgeteilt und mit den theoretisch ermittelten Werten verglichen. Weiterhin wird der Einfluß der Verweilzeitverteilung auf die Baugröße erörtert. Es wird gezeigt, daß es mit einer besonders wirksamen Fettsäure‐Kondensations‐Einrichtung möglich ist, die Reinheit des Abwassers entscheidend zu verbessern. Die abgetriebenen Fettsäuren werden in einer Form gewonnen, die ihre Weiterverarbeitung auf interessante Nebenprodukte ermöglicht.
The Formation of Complex‐Compounds by the Reaction of Oxidised Lipids with Proteins
Authors: Pokorný J.
Published: November 2006

Frisches Sonnenblumenöl, seine Fettsäuren und deren Äthylester reagieren mit Eiweißstoffen (Casein) nicht, wohl aber sobald erstere autoxydiert sind. Neben Gemischen der Ausgangsstoffe bilden sich Komplexverbindungen verschiedener Löslichkeit in organischen Lösungsmitteln. Das Mengenverhältnis an Lipiden und Proteinen ist unterschiedlich. Die Beziehungen der Komplexe zum Wassergehalt, zur Peroxydzahl und den Jodzahlen der Lipide und zu ihrer Löslichkeit nach der sauren Hydrolyse werden untersucht.

Fresh sunflower oil, its fatty acids and their ethylesters do not react with proteins (casein), but only when they are oxidised. Besides mixtures of the basic materials complex‐compounds of different solubilities in organic solvents are formed. The proportion of lipids and proteins is different. The relation of the complexes to the water content, to the peroxide value, to the iodine value of the lipids and to their solubility after acidhydrolysis are investigated.
The Fatty Acids of the Depot and Milk Fats of Ruminants
Authors: Shorland F. B.
Published: November 2006

Owing to the hydrogenation of the unsaturated fatty acids of feed fat by rumen‐microorganisms, the greatest part of these fatty acids are not deposited in the depot fat of these animals, but appear as trans‐fatty acids. Furthermore, indications with regard to characteristic criterion, which is associated with the occurrence of branched chain and rarely occuring unsaturated fatty acids, have been given.
Zum Problem des Zusammenhanges zwischen der Konsistenz und der physikalischen Struktur der Butter
Authors: Knoop E. , Knoop E.
Published: November 2006

Aus elektronenmikroskopischen Untersuchungen an Dünnstschnitten von Butterproben folgt, daß die sog. Körnchenstruktur je nach Herstellungsart der Butter verschieden stark ausgeprägt ist. Mit Hilfe der Röntgenfeinstrukturanalyse läßt sich beweisen, daß durch mechanische Bearbeitung und durch Temperaturbehandlung der Butter der Anteil an Fetten mit kristalliner Ordnung, der für die Konsistenz verantwortlich zu sein schien, kaum verändert wird, während die Schnittfestigkeit stark beeinflußt wird. An einem vereinfachten Buttermodell wird schließlich gezeigt, daß bei verschiedenen Bedingungen durch verschieden starke Fraktionierung des Butterfettes eine unterschiedliche Konsistenz erreicht werden kann.
Verdunstungsfreie Anstriche durch reaktiven Einbau lösungsmittelartiger Anteile in den Film
Authors: Depke F. M.
Published: November 2006

Durch monofunktionelle Lösungsvermittler, die in das durch Einbau drei‐ oder mehrwertiger Reaktionspartner vorbereitete Kunststoffgerüst reaktiv eingelagert werden, gelingt es, echte lösungsmittelfreie Reaktionslacke auch auf dem Polyadditions‐ und Polykondensations‐Sektor herzustellen.

Soweit nicht die dunkle Farbe stört, sind Erdölbitumina und insbesondere Teere für die Gewinnung solcher einbaufähiger Lösungsvermittler ergiebige und wirtschaftliche Rohstoffe, wie an einer Reihe von Verfahren und Produkten dargelegt wird.
Die relative Reaktions‐Geschwindigkeit verschiedenartiger Doppelbindungen bei der Hydrierung mit Hydrazin
Authors: Schilling K.
Published: November 2006

Vf. untersuchte die relative Hydrierungs‐Geschwindigkeit verschiedener ungesättigter Fettsäuren und verwandter Verbindungen bei der Hydrierung mit Hydrazin. Es zeigte sich, daß isolierte Doppelbindungen gleich schnell reagieren; trans‐Doppelbindungen werden praktisch mit der gleichen Geschwindigkeit wie cis‐Bindungen hydriert. Deutliche Abweichungen treten jedoch auf bei konjugierten Doppelbindungen, ferner bei endständigen Doppelbindungen, wie z. B. in der Undecensäure.
Frigen ‐ das vielseitige Sicherheitstreibmittel ‐ Einige Grundlagen ‐
Authors: Hoffmann B.
Published: November 2006

Einleitend werden die für die Aerosoltechnik wichtigsten Frigen‐Typen und ‐Gemische charakterisiert. Es schließen sich die rechnerische Ermittlung des Dampfdruckes von Frigen‐Gemischen und grundlegende Betrachtungen über die Zusammensetzung der Dampfphase über flüssigen Frigen‐Gemischen an.
Aufbereitung von Sojabohnen und ihre Auswirkung auf die Lösungsmittel‐Extraktion
Authors: Depmer W.
Published: November 2006

Vf. berichtet über den Einfluß unterschiedlicher Zerkleinerungs‐grade auf die Extraktion. Die Ergebnisse der Untersuchungs‐methoden, wie Siebanalysen, Schüttgewichtsbestimmungen und Perkolations‐Geschwindigkeiten, lassen Rückschlüsse zu auf 1. Möglichkeiten zur Verbesserung der spezifischen Ausnutzung von Extrakteuren zur Leistungssteigerung bei gleichbleibender Entölung und unveränderten sonstigen Bedingungen und 2. Auswahl wirtschaftlich günstigster Walzendurchmesser für Flockenwalzen.
Die kontinuierliche Herstellung von reiner und gestreckter Mayonnaise
Authors: Täubrich F.
Published: November 2006

Es wird ein neues Verfahren zur Herstellung von reiner und gestreckter Mayonnaise beschrieben, bei dem die Ausgangsstoffe ohne Luftbeimengung kontinuierlich den einzelnen Bearbeitungsabschnitten zugeführt werden. Die unmittelbare Vorschaltung von Einrichtungen zur Pasteurisierung von bakterienhaltigen Rohstoffen gestattet es, auf dem beschriebenen Wege Mayonnaisen herzustellen, die ein Optimum an Geschmacks‐Beständigkeit und Haltbarkeit aufweisen.
Die Konsistenz von Margarine und Fetten
Authors: Haighton A. J.
Published: November 2006

Für die Konsistenz von Shortenings und Margarine ist hauptsächlich das Kristallgitter der Fettkristalle verantwortlich. Die Kräfte, welche die Kristalle im Gitter binden, kann man in zwei Hauptgruppen einteilen: 1. die primären irreversiblen und 2. die sekundären reversiblen Bindungskräfte. Rheologische Messungen vor und nach Bearbeiten des Fettes bzw. der Margarine geben ein Bild von der Struktur des Materials.
Verteilungs‐Chromatographie von 2,4‐Dinitrophenylhydrazonen an einer Polyäthylensäule
Authors: Freytag W.
Published: November 2006

Die Trennung von 2,4‐Dinitrophenylhydrazonen wurde durch Verteilungs‐Chromatographie mit umgekehrten Phasen durch‐geführt. Mit Hilfe einer Polyäthylensäule als Trägermiterial für die stationäre Phase war es möglich, auch schwach polare Aldehyde bis C18 sowie polare Hydroxyaldehyde nach ihrer Kettenlänge zu nennen. Die Vorteile der Verwendung der Polyäthylensäule werden aufgezeigt.
Prüfung von Anstrichstoffen und Anstrichen für den Schutz von Stahlkonstruktionen in der Eisenindustrie und im Bergbau
Authors: Meyer K.
Published: November 2006

Richtlinien für die fachgerechte Ausführung eines Schutzanstriches von Stahlkonstruktionen geben die Stahl‐Eisen‐Betriebsblätter „Schutzanstrich”︁. Die Anstrichstoffe werden geprüft, um die für eine gegebene Beanspruchung geeigneten wählen zu können und um Übereinstimmung zwischen dem gelieferten und gewählten Anstrichstoff zu gewährleisten. Da die Chargenprüfung erst nach Eingang der Lieferung vorgenommen wird, beschränkt sie sich auf schnell ausführbare Verfahren; zum Nachweis von Schadensfällen sind jedoch häufig genaue Untersuchungen notwendig.
Dispersitätsgrad und Waschwirkung
Authors: Rösch M.
Published: November 2006

Am besonders geeigneten Beispiel öl‐ und öl‐/pigmentverschmutzter Wolle wird auf eine gewisse Beziehung zwischen rein visuell erkennbarem Dispersitätsverhalten verschiedener Waschlösungen und ihrer Waschwirkung hingewiesen. In dieser Hinsicht werden nichtionogene und anionaktive synthetische Waschmittel sowie schließlich auch reine Seifen behandelt. Die Dispersität dieser Tenside und ihre Waschkraft werden in Abhängigkeit vom pH‐Wert der Waschbäder und vom Salz‐Zusatz gegenübergestellt.
Stand und Entwicklungstendenzen der Gefriertrocknung von Lebensmitteln
Authors: Strasser J.
Published: November 2006

Einleitend wird kurz über die besonders für die Gefriertrocknung geeigneten Lebensmittel sowie über deren Einsatz berichtet. Nach eingehender Besprechung des Einflusses von Vorbereitungs‐, Trocknungs‐, Lagerungs‐ und Rekonstitutions‐Bedingungen auf die Qualität gefriergetrockneter Produkte werden die Probleme der wirtschaftlichen Durchführung des Gefriertrocknungs‐Prozesses aufgezeigt.