bluuebunny/crossref_metadata_2025 huggingface dataset:
Composition and characteristics of Indian coffee bean, spent grounds and oil
Authors: Ravindranath R. , Khan R. Yousuf Ali , Obi Reddy T. , Thirumala Rao S. D. , Reddy B. R.
Published: November 2006

The physical and chemical characteristics of raw and coffee bean (seed) and spent grounds (a byproduct of the instant coffee industry) and the corresponding oils of four varieties of Indian coffee beans were studied. The chemical characteristics of the oils were found to be similar to those of groundnut oil except for the unsaponifiable matter which is high in the case of coffee bean oil (6–12%). The colour of crude coffee bean oil varied from light green (from raw bean) to chocolate brown (from roasted and spent grounds). The oil is practically odourless. Practical aspects of drying and storage of sludge and solvent extraction of dried grounds are discussed.
Action of sodium metabisulphite on the properties of hard sweet biscuit dough
Authors: Wade P.
Published: November 2006

A study has been made of the effect of level of treatment of hard sweet biscuit doughs with sodium metabisulphite (SMS) on dough consistency and some properties of the finished biscuits. The results obtained suggest that the elastic properties of this type of dough are associated with about 50% of the disulphide (SS) groups present in the flour proteins. The remaining SS groups contribute to the cohesion of the doughs. The reduced amount of energy input required during the formation of a dough sheet from doughs containing 225 p.p.m. SMS (flour weight basis) compared with that required for untreated doughs is shown to approximate to the bond energy of SS bonds broken by the action of the SMS.
Studies on nucleotides and related compounds in plants II. An adenyl‐cleaving enzyme system in potato tubers
Authors: Rees W. R. , Duncan H. J.
Published: November 2006

Adenyl‐cleaving activity was demonstrated in clarified potato juice. A stock freezedried enzyme preparation, obtained after (NH4)2SO4 fractionation, hydrolysed adenosine and deoxyadenosine but had no effect on other possible nucleoside substrates including cytidine, deoxycytidine, guanosine, deoxyguanosine, inosine, hypoxanthosine, uridine and thymidine. The rate of adenine release for adenosine was some 60% of that for deoxyadenosine under the conditions of the digest. AMP, ADP, ATP and dAMP were all susceptible to hydrolysis releasing adenine. Evidence is produced to show that dephosphorylation is a necessary prerequisite to adenine release. The adenine nucleosidase has an optimum pH 4.1–4.6 and an apparent temperature optimum of 50 °C.
Effect of restricting the energy intake of the laying hen, directly and by dilution of the diet, on egg production and the efficiency of energy utilisation
Authors: Jackson N.
Published: November 2006

An experiment is described in which the daily metabolisable energy (ME) intake of light and medium weight hybrid pullets fed a concentrated diet (ME = 3720 kcal/kg) was restricted directly on an individual hen basis (95, 85 and 75 g/day) and also by dilution of the diet using wood dust as the diluent (13.6, 22.7 and 31.8% wood dust). The concentrated diet and a high‐energy diet (ME = 2750 kcal/kg) were also fed ad libitum.

Total egg weight and percentage egg production were not significantly different for hens fed the concentrated diet ad libitum, at the first two levels of restriction or at the lowest level of dilution.

Both direct restriction and restriction by dilution of the diet resulted in greatly reduced liveweight gains.

Direct restriction of the ME intake resulted in a marked improvement of ME conversion to egg product (Mcal/kg eggs).

Dilution of the diet had a detrimental effect on the ME conversion.

Calculations, based on calorimetric data, of the ME requirement for maintenance and production (eggs plus bodyweight gain) showed that direct restriction resulted in observed ME intakes which, although higher, were closer to the calculated ME requirements than did ad libitum feeding. Restriction of ME intake by dilution of the diet resulted in the actual ME intakes being much greater than the calculated requirements, the difference being 70 and 50% of the calculated ME requirements at the 31.8% level of dilution for the light and medium hybrids, respectively.

The possible reasons for the difference between the calculated ME requirements based on calorimetric data and the observed ME intakes obtained in the practical laying trial are discussed.
Determination of pectic substances in plant material
Authors: Dekker R. F. H. , Richards G. N.
Published: November 2006

Pectic substances have been extracted from plant material (a pasture legume, Stylosanthes humilis) by homogenisation with a solution of ammonium oxalate and oxalic acid and subsequently hydrolysed with polygalacturonase. The galacturonic acid produced was determined by a modified carbazole reaction. The enzymic hydrolysis step may be omitted by relying on the acid in the carbazole reaction partially to hydrolyse the pectic substances, but in doing so the sensitivity of the method is reduced sevenfold. Attempts to carry out the hydrolysis with sulphuric acid before the carbazole reaction gave incomplete hydrolysis and probably decarboxylation. Attempts to extract the pectic substances with alkali gave low values, probably because of incomplete extraction.
Amino acid pattern of the Egyptian apricot fruits (Hamawy)
Authors: Hegazi Sayed M. , Salem Sayed A.
Published: November 2006

Apricot fruits were subjected to acid hydrolysis and the amino acids were separated and quantitatively determined by paper chromatography. The analysis revealed the presence of 19 amino acids, predominantly glutamic acid, aspartic acid, histidine, arginine and tyrosine. The results also demonstrated that the concentrations of cystine, methionine and hydroxyproline were relatively small.
Observations on the effect of the temperature of drying on the in vitro determination of the digestible organic matter of silage
Authors: Trinder N. , Hall R. J.
Published: November 2006

The application of an in vitro technique for the routine determination of digestible organic matter (d.o.m.) on comparatively large numbers of dried silage samples is described using a drying technique found to be superior to previous routine drying methods. Results are given of a study of the effect of drying the fresh silage at different temperatures prior to the determination of the digestible organic matter. A close correlation has been obtained between the d.o.m. values on fresh silage and those on material dried at 85 °C for 18 h, but the correlation is unsatisfactory with silage dried at 100 °C.
Chemical and bacteriological changes in fish muscle during heating and drying at 30 °C
Authors: Howgate P. F. , Ahmed S. F.
Published: November 2006

Regularly shaped samples of flesh from a lean fish from temperate waters, cod (Gadus morrhua,) and a fatty fish from tropical waters, hilsa (Hilsailisha), were dried to various extents in a mechanical drier at 30 °C. Similar blocks of muscle were subjected to the same temperature conditions but wrapped to prevent dehydration in order to compare the effect of heating without dehydration. The changes in extractable proteins, non‐protein nitrogen, bacterial count, pH and, in the case of hilsa, lipid oxidation are reported. The amount of extractable myofibrillar protein decreases markedly during both heating and drying, the rate being faster for cod than for hilsa and the extra effect of drying over heating alone is different in the two species. The bacterial count increases continuously with time in the case of the heated samples but reaches a steady value and then decreases during drying. Non‐protein nitrogen and pH changes are similar to the bacterial changes. There is marked lipid oxidation during both heating and drying, the effect being greater in the dried samples. It is concluded that most of the protein changes during drying are due to the effects of heating rather than dehydration.
Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. III. Amino‐acid composition of protein fractions
Authors: Parkinson T. L.
Published: November 2006

A number of the fractions and sub‐fractions isolated from the soluble proteins of white, yolk and whole egg have been identified by their amino‐acid compositions, and others have compositions that differ from those of known proteins. It is concluded that the relative abundance of the different amino acids is similar for nearly all egg proteins. Part of the low density lipoprotein in whole egg is in a soluble form and can be partially fractionated by ion‐exchange chromatography; the resulting fractions contain apoproteins with slightly differing amino‐acid compositions.
Isolation of an albumin from Cappelle‐Desprez and Manitou wheats
Authors: Ewart J. A. D.
Published: November 2006

Small quantities of a wheat albumin have been isolated from two varieties, Cappelle‐Desprez and Manitou. Both proteins have the same mobility on starch‐gel electrophoresis in an acidic buffer. The molecular weights from gel electro‐phoresis in sodium dodecyl sulphate agree within the limits of experimental error. Amino‐acid analyses are close enough to suggest that the proteins have the same composition.

A revised molecular weight of 13 000 is put forward for a previously isolated Cappelle‐Desprez albumin,1 the C‐terminal amino acid of which has been shown to be valine.
Changes in flour lipids during the storage of wheat flour
Authors: Clayton T. A. , Morrison W. R.
Published: November 2006

High‐ and low‐grade spring and winter wheat flours of ∼13% moisture were stored at 15, 25 and 37 °C and the lipids were then extracted with water‐saturated n‐butanol.

In the original (control) flours there were more neutral lipids and glycolipids in low‐grade winter than in high‐grade winter and in low‐grade spring than in high‐grade spring flours, but there were no corresponding differences in the amounts of phospholipids.

The total extractable lipid contents of the flours remained constant in the samples stored at 15 °C, but there were slight losses in the samples stored at 25 and 37 °C. Total lipid contents determined by acid hydrolysis remained constant in all cases indicating that no loss of fatty acids had occurred on storage.

There was sufficient hydrolysis of all glycerides to account for the increased amounts of free fatty acids in the stored flours. Some complete deacylation of lipids to free fatty acids and water‐soluble products was indicated. The fatty acid composition of all lipids remained constant, and there was no evidence of any lipoxygenase or other enzymic degradation of fatty acids.

Stereoanalysis of the principal glycerides indicated that phosphatidylcholine (and probably also phosphatidylethanolamine) was specifically hydrolysed at the 2‐position, presumably by phospholipase‐A2. Hydrolysis of triglycerides, diglycerides and monoglycerides was attributed to the action of wheat and microbial lipases of unknown specificity. Stereoanalysis of N‐acylphosphatidylethanolamine and the galactosyldiglycerides was not attempted, but it was deduced that they were randomly hydrolysed at the 1‐ and 2‐positions. The changes found in the flour lipids differed from those reported to occur in germinating wheat and in stored damp wheat flour which had been damaged by moulds.
Flour properties and the manufacture of semi sweet biscuits
Authors: Wade P.
Published: November 2006

The results of laboratory and baking tests applied to 48 commercial flour samples, produced during six growing seasons, have been examined in an attempt to determine methods of predicting the behaviour of flour in making semi sweet biscuits from the results of the laboratory tests. The laboratory tests examined were found to be of limited value for this purpose. The most important single property was the protein content of the flour, which should be within the range 7.5 to 10%, if biscuits of acceptable appearance and eating quality are to be obtained. Comparison of the results of the present investigation with those published some 20 years ago1, 2 shows that marked changes have occurred during the intervening years in the properties of flours considered suitable for the manufacture of semi sweet biscuits. It is suggested that, within the range of flour protein content mentioned above, process control is more important than flour properties in the manufacture of this type of biscuit.
Analysis and improved synthesis of parasorbic acid
Authors: Stafford A. E. , Black D. R. , Haddon W. F. , Waiss A. C.
Published: November 2006

An improved synthesis of parasorbic acid, 5‐hydroxy‐2‐hexenoic acid lactone (II), provided material to develop a procedure for its analysis as a possible contaminant in sorbic acid, 2,4‐hexadienoic acid (I). Column chromatography was used to separate parasorbic acid from sorbic acid; thin‐layer chromatography (t.l.c.) provided a means of identification and quantitative estimation. Gas chromatography‐mass spectral analysis (g.c.‐m.s.) was used for positive confirmation. No parasorbic acid up to 20 parts/million, the detectable limit, was found in several commercial food grade samples of sorbic acid.
Composition of the aqueous extracts of rapeseed meals
Authors: Lo M. T. , Hill D. C.
Published: November 2006

Aqueous extracts of rapeseed meals were separated into four fractions by Sephadex (G25) column chromatography. Fraction I was found to be rich in protein as judged by nitrogen and amino‐acid content and u.v. absorbance at 280 nm. Fraction II contained glucosinolates and peptide‐like materials. Fractions III and IV contained only trace amounts of amino acids and nitrogen. Further separation of fraction IV into three components was achieved by chromatography on silicic acid. Two of the components were shown, by paper chromatography and u.v. absorbance scanning, to be rich in caffeic acid and chlorogenic acid, respectively.
A study on Iraqi date extract: “Dibis” as substrate for mycological fat production
Authors: Naguib Kaiser , Al‐Sohaily I. A. , Al‐Sultan A. S.
Published: November 2006

A date extract known locally in Iraq as “dibis” was used as substrate for mycological fat formation by Penicillium lilacinum, P. soppii and Aspergillus nidulans. The three fungi were grown on dibis medium at three concentrations. Carbohydrates readily disappeared but this was accompanied by poor fungal growth and low yields of fat.

Fungal growth on dibis media enriched with asparagine led to heavy mycelial yields together with higher fat contents. Both economic and fat coefficients rose considerably. It is concluded that nitrogen deficiency in dibis media is at least one of the major factors against good fungal growth and high fat formation.
Estimation of available copper, iron, manganese and zinc in soils using cation‐exchange resin
Authors: Acquaye D. K. , Ankomah A. B. , Kanabo I.
Published: November 2006

Studies on the extractability of available Cu, Fe, Mn and Zn in soils using cation‐exchange resin were carried out. A procedure involving the shaking of 5 g soil with 5 g of resin in 200 ml deionised water for 2 h at 25 ± 1°C followed by colorimetric determination of the micronutrient elements in solution was adopted. This was compared with known chemical extraction methods in the prediction of availability to Phaseolus mungo as test plant. Correlation analysis showed that the method successfully indicated the availability of Cu, Mn and Zn but was not sensitive enough for the prediction of the availability of Fe. The proposed method is simple, convenient and compares favourably with the chemical extractants in the prediction of availability of Cu, Mn and Zn.
Effect of calcium on production of volatiles by apples
Authors: Wills R. B. H.
Published: November 2006

The addition of calcium to Jonathan apples caused a large increase in the production of ethanol by the fruit for the first three weeks after injection. Later weeks showed a reduced level of ethanol in the fruit. Calcium addition also reduced the level of acetic acid in the fruit. The reduction in acetic acid could be the method by which calcium retards the development of low‐temperature breakdown.
Effect of water loss from apples during cool storage on the water content of the fruit
Authors: Wills R. B. H. , Scott K. J.
Published: November 2006

Apples which were stored in air of different relative humidities had different rates of water loss from the fruit but the water content of the fruit remained the same. It is suggested that water lost by evaporation is partly replaced by the water liberated from increased esterification of acids and alcohols in the fruit.
Zinc, iron and copper contamination in home‐produced alcoholic drinks
Authors: Reilly C.
Published: November 2006

The contamination of home‐brewed alcoholic drinks with zinc, iron and copper is fairly widespread. It is largely unrelated to the material fermented but usually depends on the type of vessels used during production.
Lucerne tannins. III. Metabolic fate of lucerne tannins in mice
Authors: Milić Božidar Lj. , Stojanović Srdjan
Published: November 2006

Metabolites of the alimentary tract of mice fed 0.5 and 4.0% of lucerne tannin isolate in an artificial diet were studied. Twelve identified and four unidentified substances were detected by paper chromatography on Whatman Chromedia paper SG‐81, coated with silica gel, using the solvent system 1‐butanol‐acetic acid‐water. 3‐Methoxy‐4‐hydroxybenzoic acid, 5‐o‐methylgallic acid, (–)‐epigallocatechin gallate, (+)‐gallocatechin and (–)‐epicatechin were found in greater amounts and 3,4‐dihydroxycinnamic acid, 3,4‐dimethoxy‐5‐hydroxybenzoic acid, m‐digallic acid, m‐hydroxycinnamic‐acid, m‐hydroxyhippuric acid and (–)‐gallocatechin gallate in smaller ones in faeces of mice fed on the diet containing 0.5 and 4.0% of tannin. These constituents were detected in traces or were not detected at all in faeces of mice fed on the diet without tannins. The main metabolites of the alimentary tract of mice on synthetic diet were m‐hydroxylcinnamoyl glycine and four unidentified substances.
Influence of soil nitrogen and potassium levels on the growth and composition of lucerne grown to first flower in four temperature regimes
Authors: Lee Chin‐Tian , Smith Dale
Published: November 2006

One‐year‐old plants of lucerne were grown through two first‐flower harvests in growth chambers set at 35/29, 28/22, 21/16 and 16/10 °C day/night temperatures with and without N and K fertilisation. Time to first flower decreased from 50 to 17 days as temperatures increased. Averaged over all fertility levels, shoot heights; shoot numbers; and yields of leaflets, stems, herbage, roots and total plant decreased as temperatures increased. Neither N nor K materially affected these growth measurements, with a few exceptions. Averaged over all fertility levels, concentrations of P, K, Fe, B, Cu and Zn in the herbage, and all N fractions in the leaflets, stems and herbage, decreased as temperatures decreased; Ba, Sr and total non‐structural carbohydrates (TNC) increased; Ca changed very little; while Mg, Na, Al and Mn were variable. Neither N nor K affected the percentages of most minerals. However, N and K increased herbage Mg and K percentages, respectively. N increased all N fraction percentages, but K had little effect on them. K did not affect TNC percentages, but N decreased them in the herbage at 35/29 and 28/22 °C and in the roots at 35/29 °C.
Structural basis of and interaction between sweetness and bitterness in sugars
Authors: Birch G. G. , Cowell N. D. , Young R. H.
Published: November 2006

The relationships between concentration and subjective intensity of (a) sweetness and (b) bitterness have been separately determined and the effect of each on the subjective intensity of the other has been evaluated. The depression of sweetness by bitter additives, or bitterness by sweet additives obeys a simple mathematical relationship which may be used to calculate the “true” sweetness of a bittersweet sugar. This facilitates the structural explanation of sweetness in model sugars.
Linoleic acid contents of some British poultry foods
Authors: Whitehead C. C.
Published: November 2006

Foods used for poultry feeding in the United Kingdom were analysed for their linoleic acid contents and the results are reported.
Enzymic differentiation between curds of heated and raw milk II. Milk peroxidase
Authors: Guha K. C. , Roy B. R.
Published: November 2006

Unlike phosphatase, peroxidase, once destroyed by heating of milk, is not regenerated by the acidity or microbial growth of curd formation or by reasonable ageing. This reveals that curd‐forming micro‐organisms do not have or form peroxidase. The test was repeated in various heating conditions of milk. Peroxidase is destroyed even when the temperature of milk is gradually raised to 80 °C (in 3 min). Less‐heated milk, e.g. pasteurised milk and its corresponding curd, retain this enzyme. A positive test in the curd of raw milk is not affected by reasonable ageing or increased acidity but by excessive fermentation (secondary fermentation or putrefaction) which again can be halted by addition of formalin. The peroxidase test, therefore, appears to be a test for differentiating curds of heated and unheated milk.
Biochemical studies for utilisation of corn steep liquor in production of proteins
Authors: Foda Mohamed Salah , Salem Sayed A. , Hegazi Sayed M. , Badr‐Eldin Samir M.
Published: November 2006

Chemical analysis of corn steep liquor, produced from wet milling of corn grains, revealed the presence of 13% total soluble solids, 5.2% proteins and 2.5% ninhydrin reacting compounds. A cheap method, depending upon pH adjustment, was devised to obtain large amounts of precipitates with protein content up to 43%. The supernatants resulting after separation of the precipitates were tested as a growth medium for production of fodder yeast Candida utilis. The supernatants supported good growth of the yeast without addition of extraneous sources of nutrients or vitamins. Depending on the supernatant yields ranging between 15 to 29 g of dry yeast per litre were obtained per litre with protein content 98 to 55%. The industrial application of these findings is discussed.
Uptake and distribution of iodine in grass and clover plants grown in solution culture
Authors: Whitehead D. C.
Published: November 2006

Perennial ryegrass (S23), timothy (S48), white clover (S100) and red clover (Hungaropoly), grown in culture solutions containing 0.2 × 10−7, 1.0 × 10−7, 5.0 × 10−7 and 1.0 × 10−6 M‐potassium iodide, showed relatively small differences in iodine uptake. The lowest uptake occurred with timothy, the species that also produced the lowest yields of dry matter. Red clover had the lowest concentration of iodine in the shoots on all treatments, its difference from the other species being proportionately greater at the higher levels of iodide supply. The transport of iodine from roots to shoots was restricted in all species, with roots having much greater concentrations of iodine than shoots. However, with the exception of red clover, transport to the shoots increased considerably as the supply of iodide was increased.

Two diploid and two tetraploid varieties of red clover also showed only small differences in uptake and concentration of iodine in their shoots and roots, although the tetraploid varieties did have somewhat lower concentrations in their shoots at the lowest level of iodide supply.

Plants of perennial ryegrass and red clover grown for eight weeks on solutions containing 1.0 × 10−7 M‐iodide had higher concentrations of iodine in dead and senescent leaves than in green shoot material.

Iodide was taken up much more readily than iodate, and chloride, even at concentrations up to 50000 times the iodide concentration, did not depress the uptake of iodide.
A further study of the use of date extract “dibis” for mycological fat production in still and shaken cultures
Authors: Naguib Kaiser , Al‐Sohaily I. A. , Al‐Sultan A. S.
Published: November 2006

Fungal growth and fat formation on date extract “dibis” medium were poor and slow. Addition of corn‐steep liquor (c.s.l.) as a source of nitrogen and other nutritive substances led to a remarkable increase in growth and in fat yield. The fat content in fungal mycelium increased about 4 times.

Shaken cultures were superior to still cultures with regard to growth and fat yield only when a high concentration of c.s.l. was added to dibis medium. Under other experimental conditions, still cultures led to heavier mycelium and higher fat contents than shaken cultures.
The effects of soil management systems on the chemical composition and quality of apples. II. Cox's orange pippin and red jonathan apples
Authors: Gormley Ronan , Robinson David , O'Kennedy Niall
Published: November 2006

The quality of fruit of Cox's Orange Pippin and Red Jonathan from different soil management treatments was tested in 1969 and again in 1970. The range of tests included soluble solids, reducing sugar and acid contents, texture measurements and taste panel assessment. The non‐cultivation treatment gave the highest yields and the quality of fruit of both cultivars from all treatments was acceptable. Grass improved the quality of Cox's Orange Pippin in 1969 but not in 1970. Cultivation gave higher soluble solids levels than non‐cultivation for Red Jonathan in both seasons. There was no correlation between soluble solids content and taste panel response for either cultivar. However, solids levels of fruit from the different treatments tested were close together thus making it difficult for the panel to distinguish between samples.

Soluble solids levels increased in fruit of Cox's Orange Pippin during storage at 1°C in 1969 but remained constant in 1970. Levels in Red Jonathan decreased in both seasons. Fruit of Cox's Orange Pippin became softer during storage in both seasons while fruit of Red Jonathan softened only in 1969.

Acid levels for fruit of both cultivars from the different soil management treatments were not significantly different in either season.
Lead in grapes exposed to automobile exhaust gases
Authors: Pertoldi Marletta G. , Favretto Gabrielli L. , Favretto L.
Published: November 2006

Lead accumulates in grapes exposed to automobile exhaust gases, the concentration of the metal diminishing parabolically with the logarithm of the distance from the source of pollution. The maximum extrapolated figure was 4 to 6 ug per g of dried grapes, or about 10 times the normal content. The pollution falls to zero 100 to 120 m away from the roadway.
The coupled oxidation of chlorophyll a with linoleic acid catalysed by lipoxidase
Authors: Orthoefer F. T. , Dugan L. R.
Published: November 2006

Chlorophyll a was bleached in a model system composed of pigment, linoleic acid and lipoxidase. The rate of chlorophyll bleaching was a function of its concentration. The maximum rate with respect to linoleic acid occurred at the critical micelle concentration. Chlorophyll inhibited diene conjugation through a steric protection of the fatty acid. The active component in crude soya bean extracts which catalysed pigment bleaching was lipoxidase and the mechanism involved a coupled oxidation with the linoleic acid.
Chemical composition of some soups and stews of ghana
Authors: Ankrah E. K. , Dovlo Florence E.
Published: November 2006

The mineral and proximate composition of some Ghanaian soups and stews are reported. The moisture content of the soups ranged from 77.5 to 94.1% between varieties whilst that of the stews ranged from 55.1 to 82.9%. All the stew samples were found to contain high fat but among the soups only groundnut and palm soups were rich in fat. The plain types of soups and stews were low in protein but addition of fish or meat increased the protein value. The soup and stew samples were low in iron but high in calcium and phosphorus.
Flavour studies with fish meals and with fish oil fractions in broiler diets
Authors: Wessels Jacobus P. H. , Atkinson Alison , van der Merwe Roelof P. , De Jongh Johannes H.
Published: November 2006

Fish meals extracted with ethanol, benzene and/or warm water or acidified water were included in diets for broilers at 20 % levels, while in some instances certain amines, phospholipids from the fish oil extracted from fish meal (here called “residual” fish oil) and triglycerides from such fish oil were added to broiler diets singly or in different combinations. The experimental diets were given to broilertype chickens from their fifth week until they were slaughtered when 81/2 weeks old. Carcasses from the different treatment groups were subjected to organoleptic evaluation and the fatty acid make‐up of the fat in the carcasses and of the oils in the fish meals, determined by gas chromatography.

Carcasses of chickens which received diets containing fish meal extracted with the fat solvents consistently had a chicken flavour. When the diets contained fish meal extracted with warm water or a warm, weak, acid solution the carcasses had a neutral flavour. Unextracted fish meal and the triglyceride fraction of fish oil (at a 2.0 % level) in the diet invariably produced carcasses with a “fishy” taint. The phospholipid fraction of “residual” fish oil had no effect on carcass flavour while additional amines (trimethylamine, ethanolamine and choline) in the diet in most instances aggravated the foreign taint.

The high correlation between flavour score and the levels of certain highly unsaturated fatty acids in the chicken carcasses was confirmed.
Changes in the lipid and fatty acid composition during maturation of seeds of white mustard (sinapis alba)
Authors: Dasgupta Swapan K. , Friend John
Published: November 2006

The oil content of the seeds of white mustard (Sinapis alba) was determined 3 weeks after flowering and at weekly intervals until seeds were matured. Examination of the lipid classes by quantitative t.l.c. showed that triglycerides were the major components at all stages and were accompanied by sterol esters, diglycerides and polar lipids; monoglycerides were only detected in the first 2 samples. The fatty acid composition of the total oil and the mono‐, di‐ and triglycerides and sterol esters was determined by g.l.c. The 7 major fatty acids, namely palmitic, stearic, oleic, linoleic, linolenic, eicosenoic and erucic acids were present at all stages of maturity. The fatty acid composition of the triglyceride fraction was similar to that of the total oil whereas the mono‐ and diglycerides and sterol esters contained a relatively higher proportion of saturated fatty acids. Erucic acid, the major acid of the oil from mature seeds did not become the major acid until 35 days after flowering. The results are discussed in relation to pathways of lipid synthesis in higher plants.
The bacteriological condition of animal feeds: A survey to aid in determining product standards for proteinaceous feed ingredients
Authors: Mossel David A. A. , Shennan Jean L. , Vega Clara
Published: November 2006

The bacteriological condition of 34 milk replacer products and 110 mixed animal feeds from feed mills in The Netherlands and U.K. was examined. The object of the survey was to provide guidelines for determining bacteriological standards to be applied to proteinaceous feed ingredients.

Significant differences in counts were observed between milk replacers for calves, whether from Dutch or British sources, and mixed feeds for other animals, but, with one exception, i.e. the Enterobacteriaceae count, a striking similarity was found in the microbiological condition of the same type of product in both countries. From the data obtained, the conclusion that proteinaceous feed components manufactured according to good processing practices will meet the specifications indicated by the mean counts in Tables 2 and 3 appears justified.
The influence of processing upon the nutritive value of the potato. Digestibility studies with pigs
Authors: Whittemore Colin T. , Taylor Alexander G. , Elsley Francis W. H.
Published: November 2006

Digestibility trials were undertaken with pigs weighing 40 kg to determine the nutritive value of cooked potato flour, dried potato dice and raw potato mash. Apparent digestibility coefficients were, respectively, 0.96, 0.95 and 0.92 for energy and 0.89, 0.80 and 0.69 for nitrogen (N). The digestible energy values were 16.5, 16.3 and 15.7 MJ/kg d.m., and the contents of digestible N were 1.35, 1.05 and 1.02 g N/100 g d.m.

When fed with balancer meals based on either maize or oat husk meal, the raw potato caused an apparent depression in the digestibility of N in the diet as a whole, and a reduction in the efficiency of utilisation of digested N.

The findings are discussed in relation to the ability of the pigs to digest raw potato starch and the possibility of a component of raw potato, rendered ineffective by cooking but only partly so by drying, interfering with N digestibility and utilisation.
Meat Emulsions
Authors: Sulzbacher William L.
Published: November 2006

The manufacture of emulsion based meat products plays an important part in modern meat distribution. In the United States, the current annual production of such products approaches 3 × 109 pounds, which gives some idea of their relative importance in the economics of our food industry. Although meat emulsions have been prepared by practical men for innumerable years, the chemical and physical principles involved have only become objects of systematic investigation in recent years. This paper will review some of the more important principles revealed by recent investigations and touch on their practical application to sausage making practice.
Carbohydrates of spring and winter field beans (vicia faba L.)
Authors: Pritchard Penelope J. , Dryburgh Elizabeth A. , Wilson Brian J.
Published: November 2006

The proportions of available and unavailable carbohydrate were determined in samples of eight varieties of field beans (Vicia faba L.). Available carbohydrate consisted of dextrins, water‐soluble and insoluble starches and ethanol‐soluble sugars; the unavailable carbohydrate fraction contained lignin, cellulose, hemi‐cellulose and water‐soluble polysaccharides. The component sugars of extracts and hydrolysates of all fractions except lignin were measured by anion‐exchange, thin‐layer and paper chromatography.

Winter‐sown beans contained 46 to 48% available and 19 to 20% unavailable carbohydrate, while spring‐sown beans contained 30 to 42% available and 22 to 37% unavailable carbohydrate on a dry matter basis.

Two of the spring‐sown varieties were atypical in certain respects: Strubes had a high percentage of available carbohydrate (42.4%), similar to the level found in winter‐sown beans, while Ackerperle had a high percentage of total carbohydrate (67.4%) but the lowest percentage of available carbohydrate (30.1%). The protein content of Strubes (30.2%) was typical of spring‐sown varieties, but that of Ackerperle (27.7%) corresponded to the lower level of winter varieties.
Ranking in incomplete blocks. The use of the technique and the interpretation of the results
Authors: Levitt David J.
Published: November 2006

It is often more convenient or expedient to obtain data in the form of rankings than in the form of scores or measurements. Analysis of such data has, however, been difficult to perform and to interpret except for the most simple experiments. The model described by Bradley and Terry1 provides a very useful analysis in the case of ranking by paired comparisons. A method of analysis similar to the Bradley‐Terry model, but dealing with ranking in incomplete blocks or complete blocks of any size, has been developed. The results of this analysis are readily interpretable and should enable more use to be made of ranking procedures.
Effect of phosphorus on the growth and mineral composition of four tropical forage legumes
Authors: Falade Joshua A.
Published: November 2006

The effect of phosphorus on the growth and mineral composition of four tropical pasture legumes—Centrosema pubescens, Centrosema plumeris, Puereria phaseoloides and Stylosanthes gracilis—was investigated in the greenhouse. All the species except P. phaseoloides responded to phosphorus application. C. pubescens required more phosphorus for optimum growth than C. plumeris and S. gracilis which required about the same amount.

In the species, the potassium, sodium and calcium concentrations in plants given phosphorus seemed higher than that of the control except in S. gracilis where the potassium, and in C.plumeris where the calcium, concentration appeared to be lowered by phosphorus. The concentration of magnesium of C. plumeris seemed to be increased but unaffected in other species by phosphorus addition. Phosphorus tended to depress plant sulphur but it had no effect on percent nitrogen.

The percentages of phosphorus, in the species for maximum growth at 65 days from sowing were: C. pubescens, 0.293; P. phaseoloides, 0.228; C. plumeris, 0.280; and S. gracilis, 0.270.
Gas‐chromatographic determination of volatile constituents in Yugoslav plum brandies
Authors: Filajdić Mirko , Djuković Jovan
Published: November 2006

Gas‐chromatographic analysis, extraction and titration methods were used to determine the volatile components of 17 home‐made natural plum brandy samples as well as 14 samples of industrially‐produced plum brandy. The plum used for the production of Yugoslav plum brandies is Prunus domestica L.

Eighteen alcohols, 23 esters and 21 organic acids were determined qualitatively and quantitatively. Eight aldehydes and nine ketones were only qualitatively determined.

Apart from other components, the plum brandies analysed contained approximately 0.30 to 4.39 g of methanol/1; 0.40 g of 1‐propanol/1; 0.19 g of 2‐methyl‐1‐propanol/1; 0.05 g of 1‐butanol/1; 0.10 g of 2‐methyl‐1‐butanol/1; and 0.28 g of 3‐methyl‐1‐butanol/1. The plum brandies also contained approximately 0.50 g of ethyl acetate/1 and about 0.03 g of acetaldehyde/1. The concentration of the free carboxylic acids present was about 1.50 g/1. Acetic acid constituted about 90% v/v of the total acid concentration.
The selective extraction of aroma components from alcoholic distillates
Authors: Williams Anthony A. , Tucknott Owen G.
Published: November 2006

Separating funnel extractions of ethanolic solutions of esters and alcohols using pentane showed preferential removal of esters. Trichlorofluoromethane was less selective and ether showed no selectivity at all. The amounts of both alcohols and esters extracted by an equal volume of pentane decreased with increase in ethanol concentration, this decrease being most marked for alcohols. Increase in the amounts of components extracted by a fixed volume of solvent would, however, generally be expected from concentrating ethanolic solutions. Similar extractions, using pentane showed continuous extractors generally to be more efficient. Recoveries, and the ability to extract esters selectively in the presence of alcohols, were dependent not only on the ethanol concentration but also on the degree of purification imposed on the recycling solvent. The selective nature of pentane was lost in the process of increasing efficiency.
Sensory evaluation of high‐moisture dried prunes preserved with sodium benzoate
Authors: Guadagni Dante G. , Schade John E.
Published: November 2006

Both sodium benzoate and potassium sorbate were significantly detected (P < 0.05) in prune juice at levels of 500 to 600 parts/million. Detection levels for both preservatives in high‐moisture dried prunes were higher (about 800 parts/million). No significant flavour differences were found between prunes treated with similar amounts of sodium benzoate and potassium sorbate. Since it was necessary to use more sodium benzoate than potassium sorbate to preserve prunes, comparisons were made between prunes containing equally effective levels of the two preservatives. No significant flavour differences were found between prunes effectively preserved with sodium benzoate and potassium sorbate. This suggests that sodium benzoate could be used as a preservative for high‐moisture dried prunes with essentially no flavour problem.
The use of spray‐dried buffalo milk as a potential infant food
Authors: El‐Salam M. H. Abd , Hofi A. A. , Mahran G. A. , Abdel‐Hamid Laila B.
Published: November 2006

Four different formulae have been used to modify buffaloes' milk. These formulae shared the basic modifications of dilution with rennet whey, addition of sucrose and starch and fortifying with vitamins. Formula B differed from A by replacement of butter fat with liquid butter fat at 23 °C; formula C one‐third of its fat content was replaced with corn oil, while formula D was acidified with citric acid to pH 5.7 before processing. The chemical properties of formula A, B and C were nearly the same, while formula D differed considerably. The rate of peptic and tryptic digestion of the different formulae were comparable to spraydried buffalo milk.

Milk powder with different formulae were stored under nitrogen for 6 months at room temperature. The samples were analysed every month for moisture, free fat, pH, solubility and wettability. The changes in these properties were slight being in the same order in formula A, B and C while formula D showed slightly greater changes. Formula A and D showed good oxidative stability, while formula B and C became oxidised in the fifth month.
The component fatty acids of Aspergillus ochraceus fat
Authors: Sood Madan Gopal , Singh Jagjit
Published: November 2006

Aspergillus ochraceus, grown as a surface culture in a chemically defined medium of sucrose and inorganic salts, gave a high yield of fat (47.5%) the main component acids of which were shown to be myristic (0.2%); palmitic (37.6%); stearic (0.1%); oleic (14.6%); linoleic (45.3%); and linolenic (2.2%). The high content of linoleic acid gives this fat considerable potential importance.
Composition of the surface waxes of apple fruits and changes during storage
Authors: Morice Isobel M. , Shorland Francis B.
Published: November 2006

The hydrolysed surface waxes of Dougherty, Granny Smith and Sturmer apples at harvesting consisted of 57 to 62% acids, 21 to 26% hydrocarbons, 7% primary alcohols, 3 to 5% secondary alcohols and 4 to 7% of other constituents. The hydrocarbon homologues ranged from C18 to C31 with n‐nonacosane comprising 84 to 92% of the total hydrocarbons. The primary alcohols (C14 to C28) were mainly n‐hexacosanol in Sturmer and n‐tetracosanol in Dougherty and Granny Smith cultivars, the amounts of these alcohols being, respectively, 53.4, 32.4 and 35.6% of the total alcohols. In all three cultivars the secondary alcohols consisted almost entirely of one component, possibly nonacosan‐10‐ol. The Sturmer waxes were distinguished from those of the Dougherty and Granny Smith by a lower content of linoleic and by a generally higher content of palmitic acid. During storage the amount and composition of the waxes of Sturmers did not change appreciably. The wax content of the Granny Smith cultivar increased up to 268 days and that of the Dougherty up to 70 days of storage. Changes in fatty acid composition also occurred during storage, the most remarkable being the up to 11‐fold elevation of the linolenic acid content of the Granny Smith apples.
A cellulase digestion technique for predicting the dry matter digestibility of grasses
Authors: Jones D. I. H. , Hayward Margaret V.
Published: November 2006

A digestion technique using a commercially‐available crude cellulase preparation from Trichoderma viride is described. The enzyme showed cellulase, hemicellulase and proteolytic activity when tested on herbage or herbage polysaccharides. A high correlation (r = 0.92, P < 0.001, residual standard deviation 2.5) was found between a simple one stage enzyme digestion and in vivo dry matter digestibility for a range of grass species and varieties. In vitro dry matter digestibility and detergent fibre were also determined on the same samples and the results correlated with in vivo dry matter digestibility. The cellulase method is rapid and reproducible and particularly well suited for the evaluation of plant material in breeding programmes.
Low molecular weight carbohydrates from rapeseed (Brassica campestris) meal
Authors: Siddiqui I. R. , Wood P. J. , Khanzada G.
Published: November 2006

Ten low molecular weight carbohydrates from the deionised 80% ethanol‐soluble fraction of rapeseed meal were characterised either in the crystalline form or by the isolation of crystalline derivatives. The average percentage composition of these components in the oligosaccharide fraction (48%) of the deionised 80% ethanol‐soluble solids as determined by g.l.c. was: D‐fructose, 1.52; D‐glucose, 2.8; D‐galactose, traces; myo‐inositol, 0.31; sucrose, 22.65; galactinol, 0.39; raffinose, 3.23; stachyose, 15.21; digalactosyl‐glycerol 0.97; and digalactosylinositol, traces.
Nitrate and ammonium nitrogen concentation in water draining through soil monoliths in lysimeters cropped with grass or clover or uncropped
Authors: Low A. James
Published: November 2006

The composition of the water draining through soil monoliths and receiving no nitrogen fertilisers, cropped with white clover or grass or uncropped, was measured for 4‐1/2 years. The concentration of nitrate nitrogen which drained through a pure grass sward was very low, generally less than 1 mg/I/year. In the water draining through an actively growing white clover sward, the mean concentration for the same period was about 29 mg/1, while on a bare soil the mean was 42 mg/1 (when the total nitrogen of the soil was approximately 0.19% in the upper 10 cm).

On removing the clover after 4‐1/2 years growth and leaving the soil bare, the nitrate nitrogen concentration averaged 34 mg/1 over a period of about one year.
Complex sensory assessment
Authors: Harries John M.
Published: November 2006

Some themes, common to food science, psychology and statistics, are reviewed in the context of practical sensory experimentation with difficult foods, or with simple foods in difficult situations. The recurrence of certain phenomena is noted and some ways are suggested in which a knowledge of statistics and psychometrics can help the food scientist in the future development of sensory methods.
Effect of replacing potassium by sodium on growth and on inorganic and organic composition of Italian ryegrass
Authors: Nowakowski Tadeusz Z. , Bolton John , Byers Marjorie
Published: November 2006

Two pot experiments, one with 23 factorial (1969) the other with 33 factorial (1970) N × K × Na design, showed that yields of Italian ryegrass (Lolium multiflorum) were increased by both potassium and sodium, when sufficient nitrogen was given but responses to potassium were larger than to sodium. Yields were only increased by potassium fertiliser when the grass contained less than 2.0 % K in the dry matter, irrespective of the Na content.

The main effect of potassium and sodium on the soluble carbohydrates was to increase the production of fructosan; again potassium was more effective than sodium.

Total N concentrations in the grass decreased with the increased production of dry matter from potassium and sodium fertilisers. Ammonium N, nitrate N and soluble organic N (expressed as the percentage of total N) were also decreased by potassium and sodium. In 1969, both potassium and sodium increased the percentages of most amino acids and decreased the percentages of asparagine and glutamine within the free amino acid pool; potassium was more effective than sodium. In 1970, sodium alone had little effect on the percentage distribution of free amino acids.

Under conditions of severe potassium deficiency sodium can substitute to some extent for potassium in its effects on yields, soluble carbohydrates and various N fractions.
Studies on rumen metabolism. VIII. Characteristics of lipases in rumen contents and in rumen bacteria
Authors: Faruque A. J. M. O. , Jarvis B. D. W. , Hawke J. C.
Published: November 2006

Soluble lipases obtained from the rumen contents of pasture‐fed cows had pH optima of 7.0 and 8.0 to 8.5, respectively, with tributyrin and triolein as substrates. At these optima the activity towards tributyrin was about 30 times greater than towards triolein.

Tributyrin‐splitting bacteria were abundant in the rumen of pasture‐fed cows but none of the three strains isolated were able to hydrolyse triolein. One of these strains showed a limited capacity to de‐esterify galactolipid.