bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of oxygen on quality and ascorbic acid retention in canned and frozen orange juices
Authors: Kefford J. F. , McKenzie H. A. , Thompson P. C. O.
Published: November 2006

A quantitative study has been made of changes in oxygen content, ascorbic acid content, flavour and colour during the processing and storage of pasteurised and frozen orange juices.

By means of a gas‐saturation procedure, the juices were canned with initial oxygen contents ranging from about 3.5% to less than 0.002%.

In frozen juices stored at o° F the presence of free oxygen in the cans for at least one year permitted slow oxidative loss of ascorbic acid.

In pasteurised juices stored at 86° F, oxidative destruction of ascorbic acid occurred only during the first few days, since free oxygen rapidly disappeared from the cans. Throughout subsequent storage anaerobic loss of ascorbic acid continued at a rate about one‐tenth of that in the early period.

Anaerobic reactions also contributed to flavour changes in pasteurised orange juices since complete removal of oxygen failed to retard the development of stale flavour at 86° F.
The use of γ‐BHC and whitewash mixtures to control infestations of Ephestia elutella (Hbn.) in warehouses
Authors: Armstrong Margaret T. , Hill E. G.
Published: November 2006

When γ‐BHC was added, as a water‐dispersible powder concentrate, to a suitable whitewash mixture and sprayed on warehouse walls to give an average deposit of about 40 mg. of γ‐BHC per sq. ft., the sprayed surfaces were found to remain effective against adults of Ephestia elutella (Hbn.) for much longer periods than when an aqueous spray containing the dispersible powder alone was used. This was shown to be due to the much more rapid loss of insecticide by volatilisation from the deposits of dispersible powder. It is suggested that a single spraying of the walls of a warehouse with a mixture of BHC and whitewash at, or about, the beginning of the season of moth emergence is a useful supplement to other methods of controlling Ephestia in warehouses.
The phenolic substances of manufactured tea. IV.—Enzymic Oxidations of Individual Substrates
Authors: Roberts E. A. H. , Myers M.
Published: November 2006

A study is made of the enzymic oxidation of substrates isolated from the tea‐leaf. The results confirm that the phenolic oxidation products found in black tea originate either from (—)‐epigallocatechin or (—)‐epigallocatechin gallate.
The phenolic substances of manufactured tea. V.—Hydrolysis of gallic acid esters by Aspergillus Niger
Authors: Roberts E. A. H. , Myers M.
Published: November 2006

When tea extracts are used as culture media for Aspergillus niger, theaflavin gallate is converted into theaflavin, substances A and B into substance C, and one of the components of Q into substance R. Flavanol gallates are also converted into the corresponding flavanols. These changes arc probably all due to the action of an esterase developed by the mould, and indicate that theaflavin gallate and substances A, B and Q are gallic acid esters, as previously deduced.
Chemical composition of passion fruit (Passiflora Edulis, Sims.)
Authors: Pruthi J. S. , Lal Girdhari
Published: November 2006

Detailed data collected during 1952–54 on the chemical composition of passion fruit juice (Passiflora edulis, Sims.) are presented and discussed. Figures are given for the distribution of apparent and true ascorbic acid in different fruit components at different stages of maturity and plant organs for the ascorbic acid and dehydroascorbic acid contents of normal juice, and for the carotene content of juices extracted from passion fruits at different stages of maturity.

Passion fruit juice is one of the most nutritious fruit juices, being rich in easily digestible carbohydrates, ascorbic acid and carotene, a good source of nicotinic acid and riboflavin and a fair source of mineral matter.
Soil nitrogen. IV.—Transformations and Movement of Fertiliser Nitrogen in a Light Soil
Authors: Gasser J. K. R.
Published: November 2006

Concentrations of NH‐N and NO‐N in the surface (0–6 in.) layer of a light soil, with and without added nitrogen fertiliser, were measured from May to October 1957 on plots kept free of vegetation and those cropped with ryegrass.

The application of nitrogen fertilisers to the soil increased the concentration of mineral nitrogen in the surface layer. On bare land the level of mineral nitrogen in the surface soil remained high until July when it was reduced by heavy and prolonged rain. NH‐N from ammonium sulphate or urea was converted to NO‐N slowly; 20 weeks were required to nitrify ail the added nitrogen.

When established, ryegrass removed nitrate very rapidly from the soil and reduced the level of NO‐N to < 1 p.p.m. both on plots with or without fertiliser‐N. On plots dressed with ammonium sulphate there was a loss of NH‐N under ryegrass and no corresponding increase in NO‐N. The first cut of grass taken in July contained three‐quarters of the nitrogen applied as fertiliser; the second cut contained only one‐tenth of the amount applied.

Examination of soil samples taken in October from depths up to 3 ft. showed no accumulation of mineral nitrogen under ryegrass, but there was a downward movement of nitrate from uncropped soil.
The use of the orange I method for determining soil nitrates and a comparison with the phenol‐sulphonic acid method for certain soils of Northern Nigeria
Authors: Middleton K. R.
Published: November 2006

A new method for rapid and precise determination of soil nitrates is described, based on quantitative reduction of nitrate to nitrite, followed by colorimetric estimation of an azo dye (Orange I). The method is sensitive to 0.006 p.p.m. of nitrate nitrogen in solution and with a dilution technique the accuracy has been tested over a range of 0.05–40 p.p.m. in soil. A means of correcting for interference from soil extracts is also discussed.

For certain soils of Northern Nigeria, the method is more rapid, and for very small amounts of nitrate considerably more accurate than the phenolsulphonic acid method. Statistical examination of the data shows that the two methods yield results of closely similar agronomic significance, but the Orange I method gives values with greater precision.
The amino‐acid composition of some British food fishes
Authors: Connell J. J. , Howgate P. F.
Published: November 2006

The complete amino‐acid compositions of the flesh of four common British food fishes have been determined. Only slight differences were found. The results are compared with other published work on the same and different species.
A modified 2:4‐dinitrophenylhydrazine (DNP) method for the determination of ‘Pyrethrin I’ and “Pyrethrin II”
Authors: Smith H. J.
Published: November 2006

The previously reported1 method for the estimation of “Pyrethrin I” (cinerin I + pyrethrin I), and “Pyrethrin II” (cinerin II + pyrethrin II) in pyrethrum preparations by the chromatographic separation of their 2 : 4‐dinitrophenylhydrazones has been examined and modified to give a method suitable for the rapid analysis of pyrethrum preparations. Degraded (inactive) pyrethrins are eliminated, the results obtained being those for true (active) pyrethrins. The coefficient of variation of the analytical figures is less than those previously reported2 for methods involving a pre‐analytical removal of degraded pyrethrins.
Physico‐chemical studies on agricultural sprays. II.—The phytotoxicity of surface‐active agents on leaves of apple and plum trees
Authors: Furmidge C. G. L.
Published: November 2006

The phytotoxicity of solutions of anionic, cationic and non‐ionic surface‐active agents to the leaves of several varieties of apple and plum trees is described. The leaf damage is shown to be dependent largely on the chemical nature and the concentration of the surface‐active agent and also on the species of tree. Other factors which affect the damage to a more limited extent are the variety and manurial status of the tree, the age of leaf and weather conditions.

Many of the ionic materials cause considerable leaf damage, particularly cationic materials on plum leaves, but the non‐ionic materials are relatively safe to use. The damage is considered to result from the disorganisation of the cell permeability barriers following the penetration of the surface‐active agent through the leaf cuticle. Possible routes for such penetration are discussed.
The free amino‐acids of fish. II.—Fresh skeletal muscle from lemon sole (Pleuronectes microcephalus)
Authors: Jones N. R.
Published: November 2006

The free amino‐acid composition of lemon sole has been surveyed over a three‐year period. Considerable variations occur, some of them seasonal. These findings are discussed in relation to their significance in fish technology and comparative biochemistry.
The treatment of meats with ionising radiations. I.—Changes in odour, flavour, and appearance of chicken meat
Authors: Hannan R. S. , Shepherd H. J.
Published: November 2006

On irradiation of chicken meat with 4‐MeV and 2‐MeV cathode rays, irradiation odours were apparent at 50,000 rads but irradiation flavours were not noted until the dose reached 250,000 rads—a dose which is known to extend the storage life at 5° at least threefold.

The effect of a number of variables on reducing the irradiation odours and flavours has been examined, including temperature during irradiation, oxygen content, method of cooking, age, breed, diet of the birds and storage after irradiation. Irradiation in a frozen condition at − 75d̀ is the most effective procedure examined. Approximately a threefold reduction in odour and flavour can be produced.
The treatment of meats with ionising radiations. II.—Observations on the destruction of thiamine
Authors: Wilson G. M.
Published: November 2006

In a study of the changes induced in foods by ionising radiations the destruction of thiamine in meat has been measured as one indication of chemical change. Under a given set of conditions the breakdown is related to the dose of radiation. The effect of varying the internal and external environment at the time of irradiation has been studied. Freezing to − 75° has been found to be the most effective method of preventing the destruction of thiamine.
Determination of trimethylamine oxide in fish muscle
Authors: Bystedt J. , Swenne L. , Aas H. W.
Published: November 2006

The method used is based on the procedures of Jakobsen and Dyer. The oxide present in a 5 % trichloroacetic acid extract of the fish is reduced with titanous chloride and the trimethylamine found determined colorimetrically as picrate.
The structural carbohydrates of grasses
Authors: Waite R. , Gorrod A. R. N.
Published: November 2006

The chemical composition of the structural carbohydrates of one annual grass and four perennial grasses cut at four stages of growth is reported. A holocellulose substantially free of other plant constituents was prepared from each sample with a loss of only 1–4% polysaccharides and extracted successively with hot water, 1 % KOH and N‐H2 SO4. The residue was brought into solution with 72% H2SO4. The constituent sugars of the hydrolysed hemicelluloses and residue were separated chromatographically and estimated by periodate oxidation.

After hydrolysis the hemicellulose fractions yielded galactose, glucose, arabinose, xylose and uronic acids. The residue was essentially glucosan with a small amount of unremoved xylan. All holocelluloses contained a water‐soluble hemicellulose fraction in considerable amount.

As the age of the grasses increased, the contents of xylan, cellulosic glucosan and uronic acids increased; the non‐xylose hemicellulose contents showed little change. The polysaccharide make‐up of leaf and stem fractions was very similar. There was no appreciable difference in the quantitative or qualitative polysaccharide content of the different perennial grasses cut at the same stage of growth, but the annual grass contained a smaller proportion of hemicelluloses.