bluuebunny/crossref_metadata_2025 huggingface dataset:
The effect of irregular storage temperatures on firmness and surface colour in tomatoes
Authors: Thorne Stuart , Alvarez J. S. Segurajauregui
Published: October 2006

Equations have been derived relating surface colour and firmness to storage temperature and time for tomatoes of the cultivar Nemato. These equations were used to predict colour and firmness after storage under various irregular temperature regimes. Colour and firmness changes were both additive and commutative and could be used to predict the storage life of tomato fruit under any fluctuating temperature conditions between 12 and 27°C.
Determination of organic acids and sugars in guava (Psidium guajava L.) cultivars by high‐performance liquid chromatography
Authors: Wilson Charles W. , Shaw Philip E. , Campbell Carl W.
Published: October 2006

The major organic acids and sugars in five Florida guava cultivars were analysed by high‐performance liquid chromatography. Glycolic, malic, ascorbic and citric acids were determined, citric being the major acid in all five cultivars. Ascorbic acid levels varied more than ten‐fold (0.04–0.44%) among the cultivars. Trace amounts of fumaric acid were detected for the first time in guava fruit. In all cultivars, fructose was the major sugar; glucose and sucrose were also determined.
Loss of carcass weight, liver weight and liver glycogen, and the effects on muscle glycogen and ultimate pH in pigs fasted pre‐slaughter
Authors: Warriss Paul D.
Published: October 2006

Pigs (50–65 kg) were last fed 24, 16 or 1 h before transport to slaughter. The journey lasted 1 h and on arrival they were killed after either 1 h or overnight lairage. Although not statistically significant, carcass weight was greater in groups fasted least and those killed after 1 h lairage and these differences were reflected in significantly higher killing‐out percentages in these groups. Relatively rapid loss of both live and carcass weight commenced after about 18 h after the last meal, and it was concluded that, to prevent economically important losses, total time from last feed to actual slaughter, including transport and lairage, should not exceed this length of time. The rate of liveweight loss was approximately 0.21 % h−1 and the loss in carcass weight was 0.13% h−1 of fast. Longer lengths of fast significantly reduced liver weight, liver and muscle glycogen and raised muscle ultimate pH. Transport resulted in a large rate of loss in liveweight in proportion to that caused by fasting alone. Backfat thickness was not affected by any of the treatments.
Problems which limit the use of rapeseed meal as a protein source in poultry diets
Authors: Butler Edward J. , Pearson Arthur W. , Fenwick G. Roger
Published: October 2006

The occurrence of a ‘fishy’ or ‘crabby’ taint in eggs and liver damage culminating in massive haemorrhage has greatly restricted the commercial utilisation of rapeseed meal as a relatively cheap protein supplement for laying hens in the UK. Recent work on these problems is reviewed. It has elucidated the cause of the taint and identified the rapeseed constituents that are involved. A genetic defect impedes the synthesis of trimethylamine oxidase in susceptible hens and goitrin and tannins inhibit the enzyme. This biochemical lesion severely impairs the metabolism of trimethylamine which is released from sinapine and other dietary sources of choline by enteric bacteria. Consequently, excessive amounts pass into the yolk and produce the taint. Liver haemorrhage is associated with hepatocyte degeneration, abnormalities in the biliary system and the leakage of cellular enzymes into the plasma. The toxic substance(s) responsible has (have) not yet been identified.
Studies on methionine derivatives as possible sources of protected methionine in ruminant rations
Authors: Ayoade John A. , Buttery Peter J. , Lewis Dyfed
Published: October 2006

N‐Oleoyl‐D,L‐methionine, D,L‐methionine ethyl ester HCI and the methyl ester of methionine hydroxy analogue were examined for their ability to produce methyl mercaptan in the rumen of sheep. Results indicated that all derivatives were more stable than methionine. The derivatives were then examined for their ability, when fed in the diet, to increase the plasma methionine concentration of sheep. Methionine ethyl ester caused a marked rise. Further results suggested that while some of the methionine ester escaped ruminal degradation, it also passed through the rumen wall. The compound was found to be rapidly hydrolysed in the liver to yield methionine. The effects of the other derivatives tested on plasma methionine concentrations were small.
The suitability of different methods for assessing the phosphorus status of hill soils
Authors: Pimplaskar Meera S. , Floate J. S. Michael , Newbould Peter
Published: October 2006

The availability of P for pasture plants in a range of acid hill soils with organic matter content up to 80% was assessed by extraction, exchange, sorption, isotopic dilution and digestion methods and was verified by plant P uptake using ryegrass and white clover as test plants. Values obtained by the conventional extraction and equilibration methods were inversely but non‐significantly related to P uptake expressed in mg kg−1 units: the relationships were only marginally improved with the data in mg litre−1 units. The size of labile pool (‘L’ value) and amounts of both total‐ and organic‐P ranked the soils in the same order as P uptake, but only when the data were expressed in mg litre−1 units were the relationships highly significant. Reasons are suggested for the unsuitability of conventional extraction methods for acid, organic hill soils. Organic‐P (in mg litre−1 units) may provide the best indication of soil P status, but the determination of total‐P appears to be the most practical alternative.
The functional chemistry of an iodophor sanitiser prepared by the cold process
Authors: Wheeler Sally M. , Fleet Graham H. , Ashley Robert J.
Published: October 2006

Iodophor chemistry was studied by using a laboratory‐prepared iodophor and varying the proportions of its components (elemental iodine, hydriodic acid, nonionic surfact‐and and phosphoric acid). In the control formulation, all of the iodine was recovered in the inorganic form with about 70% of this being present as the available (bactericidal) form, and the remaining 30% as iodide. In the absence of hydriodic acid, about 5–10% of the added iodine became chemically bound to the surfactant. The surfactant was responsible for the solubilisation of 47% of the formula iodine, and decreasing surfactant concentration or increasing iodine concentration produced heterogeneous preparations. Alteration of phosphoric acid concentration did not affect the iodine equilibrium of the preparation.
The contamination of milk with iodine from iodophors used in milking machine sanitation
Authors: Wheeler Sally M. , Fleet Graham H. , Ashley Robert J.
Published: October 2006

The retention and release of iodophor‐derived iodine from milking machine materials was studied using 131I‐labelled iodophor and small tubes of materials used in the construction of milking machines. After one hour's exposure to this iodophor, plastic retained 56% of the 131I label, followed by silicone rubber (31%), rubber (18%), steel (2%) and glass (0.5%). Water rinsing after exposure to iodophor reduced these values to 49%, 26%, 14%, 0.5% and 0.3% respectively. When the tubes were exposed to the iodophor and subsequently rinsed with milk, rubber released the largest amount of iodine into milk (0.099 μg I cm−2), followed by silicone (0.038 μg I cm−2), plastic (0.010 μg I cm−2), glass (0.009 μg I cm−2) and steel (0.002 μg I cm−2). The contact time of iodophor with a particular material influenced both the amount of iodine adsorbed, and the amount subsequently released into milk. The importance of iodine adsorption and desorption phenomena in contributing iodine to milk was compared to that iodine in milk arising from inadequate drainage of iodophor solution from a milking machine, and found to be comparable in magnitude.
The protein, trypsin inhibitor and lipid of the winged bean [Psophocarpus tetragonolobus (L) DC] seeds
Authors: Khor Hun‐Teik , Tan Nget‐Hong , Wong Kai‐Choo
Published: October 2006

The protein, trypsin inhibitor and lipid of the seeds from 15 New Guinea and 15 Thai winged bean varieties grown in Malaysia were analysed. The results show that winged bean seeds have a high protein content, ranging from 27.8 to 47.2% (based on dry seed wt). The trypsin inhibitor contents vary from 1.6 to 3.6 million i.u. 100 g−1 of seeds; these trypsin inhibitor activities could be destroyed almost completely by a simple heat treatment. The oil content varies from 15.2 to 27.8% of the dry seed wt. Saturated fatty acids account for 31–37% of the total fatty acids and behenic acid (22:0) alone constitutes about 14–17% of the saturated fatty acid content. Unsaturated fatty acids account for 63–69% of total fatty acids; oleic and linoleic acids together constitute 57–64% of the unsaturated fatty acids.
Fatty acid composition of Hibiscus ficulneus seed oil
Authors: Sinha Sarita , Osman Sheikh M.
Published: October 2006

The fatty acid composition of seed oil from Hibiscus ficulneus (Malvaceae) was analysed by thin‐layer and gas‐liquid chromatography. In addition to normal saturated and unsaturated fatty acids, three hydrogen bromide‐reactive fatty acids were also identified. These were shown to be epoxyoleic (4.9%), malvalic (4.2%), and sterculic (1.0%) acids. Seed oils of Vernonia anthelmintica and Sterculia foetida were used as reference standards.
Dual‐energy photon attenuation for soft tissue analysis
Authors: Miles Christopher A. , Fursey A. J. Graham
Published: October 2006

The mass attenuation coefficients σI and σA of collimated low energy gamma radiation emitted from point sources of 125I and 241Am have been measured in components of lean beef and fatty tissue. The ratio R = σI/σA for comminuted fatty tissue/muscle mixtures was approximately linearly related to the extractable fat content determined by the standard method of soxhlet extraction and a least squares analysis gave a residual standard deviation of ±2% extractable fat. R was unaffected by fluctuations in sample temperature over the range 20 to − 10°C and could be measured without knowledge of the sample thickness or packing density. Comparative measurements of attenuation relative to that of water were more reproducible than absolute values. Factors influencing the attenuation in soft tissues were assessed by adopting a three‐component mixture model: that the soft tissues were composed of extractable fat (R/RW = 0.759 ± 0.004), fat‐free dry solids (R/RW = 1.089 ± 0.008) and water (R/RW = 1). The likely effects of variations in the fatty acid composition of the fat, and of variations in the protein and mineral contents of the dry solids, are discussed.
Direct spectrophotometric determination of iron in vegetable oils
Authors: Lau Oi‐Wah , Mok Chuen‐Shing
Published: October 2006

A simple and direct spectrophotometric method for the determination of iron in vegetable oils has been developed. The proposed method is based on the aqueous 1,10‐phenanthroline method, where propionic acid is used as solvent for the vegetable oils and the iron(II) 1,10‐phenanthroline complex is formed directly in propionic acid with an absorption maximum at 514 nm.
Proteins of Italian millet: Amino acid composition, solubility fractionation and electrophoresis of protein fractions
Authors: Monteiro P. Vincent , Virupaksha Tumkur K. , Rao D. Rajagopol
Published: October 2006

Determination of the protein contents of 14 varieties of Italian millet revealed considerable varietal differences. The total protein of the 14 varieties was fractionated into albumin‐globulin, prolamin and glutelin fractions. The prolamin fraction constitutes the major storage protein of the grain. There is a positive correlation between protein content and the prolamin levels of the seeds and the increase in protein content is largely due to an increase in the prolamin content. The amino acid composition of each of 14 varieties of the millet and the individual protein fractions from three varieties were determined. The limiting amino acids are lysine followed by tryptophan and the sulphur containing amino acids, methionine and cystine. The lysine content of the grain decreases with increase in protein content. The total protein has a rather high content of leucine. SDS‐polyacrylamide gel electrophoresis of the protein fractions indicated similarities in the prolamin fraction and differences in the albumin‐globulin and glutelin fractions of the different varieties.
Extraction and fractionation of wheat flour proteins
Authors: Graveland Aris , Bosveld Pieter , Lichtendonk Willem J. , Moonen H. E. Hans , Scheepstra Auke
Published: October 2006

With the aid of a 1.5% sodium dodecyl sulphate solution (SDS) the proteins of two Dutch wheat flours were separated into an SDS‐soluble and an SDS‐insoluble fraction. The SDS‐soluble fraction was fractionated with the aid of ethanol precipitation and gel filtration chromatography into albumins, globulins, gliadins, glutenins II and III, and glutelins I, II, III and IV. The SDS‐insoluble proteinaceous material was separated into glutenins I and glycoproteins. The protein fractions were identified with the aid of SDS‐polyacrylamide gel electrophoresis and amino acid analysis. The glutenins I and II consist of A, B and C subunits. Their molecular weights ranged from about 600 000 to 10 million. The glutenins III consist only of B and C subunits and their molecular weights ranged from 300 000 to 600 000. A hypothesis explains how the glutenins III are the precursors for glutenins I and II and how they contribute to gluten's structure. The glutelins I consist of α β and γ subunits and their molecular weights ranged from about 600 000 to several millions. The glutelins II consist also of α β and γ subunits with a molecular weight of about 300 000 to 600 000, while the molecular weights of the glutelins III and IV ranged from 10 000 to 200 000. All glutelins are insoluble in 70 % aqueous ethanol and 5 M urea, but soluble in SDS and 0.1M NaOH. Only the glutelins III and IV are soluble in 0.1M HAc. The globulins consist of a heterogeneous fraction of components, their molecular weights arranged from 98 000 to 10 000. The gliadins form a heterogeneous but homologous group of polypeptides with an average molecular weight of 35 000. The albumins consist of components with molecular weights lower than 15 000.
Effect of post‐rigor fish storage on ice on physicochemical properties of actomyosin
Authors: Crupkin Marcos , Barassi Carlos A. , Argüello M. José , Trucco E. Raúl
Published: October 2006

Actomyosin was purified from post‐rigor fish stored for various times on ice and was characterised by Mg2+‐ATPase activity, ATP‐sensitivity and SDS‐polyacrylamide gel electrophoretic patterns. It had a similar reduced viscosity to that of the myofibrillar extract and the viscosity of both extracts fell in a similar manner as the time of storage of the whole fish on ice increased. No changes in the extractability, the Mg2+‐ATPase activity or the electrophoretic pattern of actomyosin were detected when extracted from fish muscle held for up to 11 days in ice.
Cation effects on the viscosity of gum ghatti
Authors: Jefferies Martin , Konadu Edward Y. , Pass Geoffrey
Published: October 2006

Gum ghatti may be readily separated into a water‐soluble fraction and a gel fraction. Although the gel fraction contains a higher proportion of calcium ions this is not the cause of gel formation since electrolytes which displace calcium ions do not dissolve the gel. Single‐salt forms of the gel fraction have very similar properties. Added simple electrolytes produce no specific effects related to calcium ion concentration. Different cations have different affinities for the available anionic sites in the gel and this is apparently the reason for the higher calcium concentration in the gel fraction. The gel structure is destroyed by sodium borohydride which suggests that it results from intermolecular linkages unrelated to the cation.
Effect of ozone and sodium hydroxide treatments on some chemical characteristics of cotton straw
Authors: Ben‐Ghedalia Daniel , Shefet Gad , Miron Joshua , Dror Yosef
Published: October 2006

Cotton straw (CS) was treated with ozone or sodium hydroxide, and the effect of treatments on the organic acid and monosaccharide composition and on the chromat‐ographic characteristics of alkali lignin was studied. The concentrations of formic and acetic acids in the ozonised CS were 3.98 and 1.36 g 100 g−1 organic matter (OM) respectively. Oxalic acid was not detected. A high content of uronic acids (9.78 g 100 g−1 OM) was found in CS. The overall decrease in total monosaccharides in the ozonated CS was very small (5%) with the matrix constituents being principally affected. The 8% sodium hydroxide treatment exerted a very limited effect on the composition of CS cell walls. Ozonation increased the content of soluble carbohydrates from 9.2 to 21.8%; this was contributed mainly by the hemicellulose fraction. Alkali lignin was extracted from CS and was fractionated by gel chromatography. The elution pattern of alkali lignin was very similar for the treated and untreated materials. The three peaks coincided at an average mol. wt of 40 000, as judged from the use of dextran standards.
Yield of white clover and its fixation of nitrogen as influenced by nutritional and soil factors under controlled environment conditions
Authors: Whitehead David C.
Published: October 2006

White clover (Trifolium repens L. cv. Blanca) was grown in 21 UK soils. Yield and N concentration in the herbage (leaf + petiole) were determined at six successive harvests and were related to the supplies of major nutrient elements (as indicated by analysis of the herbage) and to various soil properties. The amount of N2 fixed was estimated by subtraction of the soil N supply from the total amount in the clover.

The results suggest that critical concentrations (i.e. concentrations just less than those required for maximum growth) of K, Ca and S in the leaf + petiole after 4 weeks regrowth were approximately 1.4%, 1.3% and <0.16% respectively. The relationship between herbage yield and concentration of N suggests a critical concentration in leaf + petiole of about 3.5% N; lower values probably reflect sub‐optimum rates of N2 fixation and higher values, a restriction of clover growth per se. A reduction in herbage yield attributable to deficiency of K and/or Ca appeared to occur on some soils at harvests 5 and 6, but for any one soil, yield changed little between harvests 2 and 4 inclusive. Differences in herbage yield and in the amount of N2 fixed over this period were, therefore, examined in relation to various soil properties. Significant positive correlations were obtained between herbage yield and contents of clay, organic matter, water content at 100 cm tension and cation exchange capacity. The amount of N2 fixed was less closely correlated than was herbage yield with these soil properties.
Vacuolar (Storage) Proteins of Cocoa Seeds and their Degradation during Germination and Fermentation
Authors: Biehl Böle , Wewetzer Christa , Passern Detlef
Published: October 2006

Investigations of proteolysis during anaerobic cocoa seed incubation have been extended by disc and SDS‐gel electrophoretic protein analysis. Two protein bands (2.6 × 104 and 4.4 × 104 Dalton) were found to be vacuolar storage proteins, which accumulated during seed ripening (90 to 160 days after pollination) and which were specifically utilised during germination. Although the storage proteins are poorly soluble at pH 3.5–4.5, proteolysis during incubation of acetone dry powders is highest in this pH range. All proteins are digested at 50°C, pH 4.5. During seed incubation at 50°C, pH 4.5, however, the storage proteins are degraded preferentially although the cells are dead at 50°C. This degradation is increased by preincubation at 40°C instead of 50°C. The results are discussed in the light of structural peculiarities in the seed tissue and the possible role of specific endopeptidases and peptides in the formation of flavour precursors during fermentation.
Components of nutritional interest in carob pods (Ceratonia siliqua)
Authors: Calixto Fulgancio S. , Cañellas Jaime
Published: October 2006

Determination of the tannins, pectins, hemicellulose, cellulose, nitrogen, mineral elements, total and reducing sugars and fat contents was carried out on carob pods from Mallorca, Spain. The results are compared with data from the literature. A survey of papers on the composition and practical applications of carob pods is included.
Content of (+)‐catechin and proanthocyanidins in barley and malt grain
Authors: McMurrough Ian , Loughrey Malcolm J. , Hennigan Gerard P.
Published: October 2006

Acetone:water (3:1) extracts of milled barley grains contained simple monomeric, dimeric and trimeric flavanols in addition to higher molecular weight flavanoid tannins. Whereas (+)‐catechin and the simple individual oligomeric proanthocyanidins were readily separated by h.p.l.c. and t.l.c. fine resolution of the tanning components was not accomplished. Adsorption chromatography on Sephadex LH‐20 permitted group separation and measurement of tanning components which were characterised as polymers of (+)‐catechin and (+)‐gallocatechin. Using h.p.l.c. little change in the contents of simple flavanols was detected during the malting of barley, neither were there substantial differences in flavanol contents between five different varieties of barley. The tannins appeared to be formed in the grain prior to harvesting, possibly by oxidation of simple flavanols, and were not artefacts of post‐extraction treatments.
The effect of harvest date on the domd, crude protein, SMCO and SCN− contents of the lamina, petiole and stem of fodder kale
Authors: Bradshaw John E. , Borzucki Ronald
Published: October 2006

Maris Kestrel kale sown on 4 June 1980 was harvested on 14 occasions between 5 August 1980 and 18 March 1981 and the plants were divided into leaf lamina, petiole and stem. Samples were freeze‐dried, milled and analysed for digestible organic matter (DOMD), crude protein (CP), S‐methyl cysteine sulphoxide (SMCO, the haemolytic factor) and thiocyanate ion (SCN−, a goitrogen) contents. DOMD contents were low at the first harvest due to low organic matter contents and at the last harvest due to low digestibilities. Between these harvests average lamina, petiole and stem contents were 769, 842 and 840 g kg−1 DM respectively. CP contents declined from 5 August to 17 September when average lamina, petiole and stem contents were 206, 96 and 121 g kg−1 DM respectively. From 5 August to 14 October average lamina, petiole and stem SMCO contents were 5.44, 6.64 and 10.56 g kg−1 DM, respectively, compared with 9.04, 7.39 and 9.40 g kg−1 DM, respectively, from 11 November to 24 February. SCN‐ contents fluctuated up to 15 December and then remained constant at a slightly lower level. Average lamina, petiole and stem contents were 0.29, 0.15 and 0.08 g kg−1 DM respectively. Whole plant contents were calculated taking account of the relative dry matter yields of lamina, petiole and stem.
Determination of purine alkaloids and trigonelline in instant coffee and other beverages using high performance liquid chromatography
Authors: Trugo Luiz C. , MacRae Robert , Dick James
Published: October 2006

A simple, rapid high performance liquid chromatography method is reported for the simultaneous analysis of trigonelline and caffeine (1,3,7‐trimethylxanthine) in coffee, and theobromine (3,7‐dimethylxanthine) and caffeine in samples of cocoa, drinking chocolate, tea and cola. Chromatography was carried out on Spherisorb‐ODS columns with gradient elution. The eluate was monitored at 272 nm with an ultraviolet spectrophotometer and quantification was achieved with external standards. Results for different brands of instant coffees, one decaffeinated coffee, and for samples of cocoa, drinking chocolate, tea and cola are reported.
Comparison of black tea aromas of orthodox and CTC tea and of black teas made from different varieties
Authors: Takeo Tadakazu , Mahanta Pradip Kumar
Published: October 2006

Volatile compounds obtained from orthodox black tea and CTC tea were analysed by a g.c.‐m.s. method. A difference in the contents of cis‐3‐hexenol, linalool, linalool oxides, methylsalcylate and geraniol was found between the two types of tea. It was thought that the difference in the contents of volatile compounds might be produced by the individual manufacturing processes. A typical difference in the contents of linalool and geraniol was observed in volatile oils of black teas made from cultivars of v. assamica and hybrids of assamica and sinensis. The difference in the volatile compounds in black teas may be related to the genetic variation.
Reduction of carcass yield in transported pigs
Authors: Warriss Paul D. , Dudley Chris P. , Brown Steven N.
Published: October 2006

Pigs (53‐70 kg) in a non‐fasted state were either not transported or subjected to a journey lasting for 1 h or 6 h prior to slaughter. Pigs given the short transport lost 0.6% and pigs given the long transport 2.3% of their initial live weight. After lairage for 1 h with access to water, all pigs were killed 8 h after their last feed. Compared with pigs not transported before slaughter, killing out percentage was slightly, but not significantly, lowered in the short transport group and significantly (P<0.05) reduced in the long transport group. The loss in carcass weight of the latter group amounted to 2.1% of the carcass weight of the untransported control pigs. Overall, killing out percentage and liver weight expressed as a percentage of liveweight were negatively correlated with the percentage loss of live weight in transport (P<0.02). The carcass weight loss on chilling was not influenced by treatment. Measurements of adrenal ascorbic acid suggested that most of the stress of transport occurred during the loading and first hour of the journey. Transported pigs drank more water in lairage, particularly those transported for 6 h which also had a higher total protein concentration in their plasma (P<0.05). Plasma creatine phosphokinase activity was not influenced by transport. It is suggested that enforced deprivation of water is an important contributing factor to the weight loss of pigs during transport but that physical activity is not.
Phosmet residues in milk following treatment of dairy cows for warble‐fly
Authors: O'Keeffe Michael , Eades Joseph F. , Strickland Kenneth L.
Published: October 2006

Persistence of the organophosphorus pesticide, phosmet, in the milk of 10 dairy cows was determined following treatment of the animals for warble‐fly. The mean phosmet concentration in the milk was at a peak level (0.04 mg kg−1) 12 h after treatment. The extent of phosmet elimination in milk was related to the milk yield for each cow.
Comparative effects of post‐mortem storage and low‐calcium‐requiring neutral proteinase on bovine and rabbit myofibrillar proteins
Authors: Ouali Ahmed , Obled Alain , Cottin Patrick , Merdaci Nadia , Ducastaing André , Valin Christian
Published: October 2006

The effects of post‐mortem storage and of a low‐calcium‐requiring neutral proteinase on the myofibrils of beef Longissimus dorsi and Rectus abdominis muscles and rabbit Longissimus dorsi muscle were studied by measuring the Mg‐Ca‐enhanced myofibrillar ATPase activity and the changes in banding patterns on electrophoresis in sodium dodecyl sulphate. During ageing, the changes in the ATPase activity and myofibrillar proteins were qualitatively different between rabbit and bovine muscles, whilst differences in intensity were only observed between the two bovine muscles. The most prevalent component appearing upon conditioning had a mol. wt of 27 000 in rabbit muscle and of 30 000 in bovine muscles. In both species, the incubation of myofibrils with the low‐calcium‐requiring neutral proteinase mimicked the post‐mortem changes. This would suggest that this enzyme has a qualitatively different effect on rabbit and bovine myofibrils.
Some interpretations of colour changes in young red wines during their conservation
Authors: Ribéreau‐Gayon Pascal , Pontallier Paul , Glories Yves
Published: October 2006

During the maturation phase of red wines, extending from the end of vinification until bottling, the presence of oxygen provokes the chemical transformation of pigments, essential for ageing. Storage conditions (oak wood barrels or large tanks) should include a dissolution of oxygen of about 40 mg litre−1 during 1 year. Under winery or cellar conditions of storage, the autoxidation of ethanol, in the presence of phenolic compounds, produces traces of acetaldehyde. Simultaneously, this acetaldehyde provokes a copolymerisation of anthocyanins and tannins; in the condensed form, the anthocyanins are more coloured than in the free form. Hence aeration provokes an increase in colour, even though concentration of anthocyanins decreases as determined by chemical analysis. As condensation reaches a certain level, the large molecules precipitate and colour decreases. The same oxidation produces an increase in the level of tannin condensation and consequently a decrease in astringency, favourable from the point of view of quality. As a whole, the rate of these condensation reactions is reduced by an excess of SO2.
Dietary Intake of Fluoride in the United Kingdom and Fluoride Content of Some Foodstuffs
Authors: Walters Charles B. , Sherlock John C. , Evans William H. , Read John I.
Published: October 2006

Using samples from the Total Diet Study, the average dietary intake per person of fluoride in the United Kingdom is estimated to be 1.82 mg day−1. Beverages account for 71% of the total dietary intake and tea contributes most to the intake from the beverages group. Above‐average consumption of tea, as recorded in Great Britain, could result in fluoride intakes as high as 8.9 mg day−1. It is estimated that tap water containing 1 mg litre−1 of fluoride could increase normal dietary intakes by 54%. Individual foods have been analysed and the results show that tea infusions and foods containing skin or bone have higher fluoride concentrations than other foods. Concentrations as high as 44 mg kg−1 were found in the tail meat of krill, and a sample of mechanically deboned meat contained 2.8 mg kg−1 fluoride. Samples of flour, bread, vegetables, meat and fish products and infant foods generally contained less than 1 mg kg−1 of fluoride. Soft drinks from an area with a fluoridated water supply had a higher fluoride concentration than samples taken from an area with unfluoridated water.
The glucosinolate content of the leaf and stem of fodder kale (Brassica oleracea L.), rape (Brassica napus L.) and radicole (Raphanobrassica)
Authors: Bradshaw John E. , Heaney Robert K. , Fenwick G. Roger , McNaughton Ian H.
Published: October 2006

The glucosinolate content of three fodder kales, one fodder rape, one semi‐artificial rape and one radicole were determined. The major glucosinolates (mmol kg−1 dry matter) were: in kale leaf, glucobrassicin (3.21) and sinigrin (3.12); in kale stem, sinigrin (5.82); in rape leaf, gluconapin (3.14) and progoitrin (13.99); in rape stem, gluconapin (3.29) and progoitrin (20.18); in semi‐artificial rape leaf, gluconapin (25.64) and progoitrin (9.00); in semi‐artificial rape stem, gluconapin (35.33) and progoitrin (12.08); in radicole leaf, progoitrin (4.74) and glucobrassicin (3.28); and in radicole stem, gluconapin (3.26) and progoitrin (5.53). The implications for plant breeding are discussed.
Effect of pectic enzymes on cloud stability and soluble limonin concentration in stored orange juice
Authors: Chandler Bruce V. , Robertson Gordon L.
Published: October 2006

Attempts to use pectic enzymes to stabilise the cloud and reduce the limonin content simultaneously in citrus juices were unsuccessful but led to several significant findings. Acid‐catalysed reactions and residual effects of inactivated enzymes were shown to play a more important role in cloud stability than had been generally recognised. The maintenance of resuspended cloud, sometimes used as a measure of cloud stability during storage, was not always related to the actual retention of cloud; and although it was directly related to water‐soluble pectin content, cloud retention was not. Factors controlling the solubility of limonin in orange juice appeared more complicated than previously thought and varied in their relative contribution from juice to juice. Other chemical reactions were involved besides the conversion of a non‐bitter precursor to limonin, and the changes induced by endogenous pectic enzymes in unpasteurized juice had a more important effect on limonin solubility than the changes following the addition of fungal pectic enzymes to pasteurised juice. Finally, the separation of micro‐crystalline limonin complicated limonin analysis of stored juices.
Effects of hydrogen peroxide and of sulphite and humidity on the amino acid composition and digestibility of fish protein
Authors: Raksakulthai Nongnuch , Aksnes Anders , Njaa Leif R.
Published: October 2006

Cooked saithe fillets were minced and treated with different concentrations of hydrogen peroxide for varying times. The amino acid composition of the protein was not affected except that methionine was oxidised to methionine sulphoxide. Apparent protein digestibility as determined with rats was slightly decreased at the highest hydrogen peroxide level. This effect was not predicted by a rapid enzyme test.

Sodium sulphite added to freeze‐dried saithe flesh which was kept at three different humidities, had little effect on the amino acid composition. The rationale for this part of the experiments was that auto‐oxidating sulphite may oxidise methionine. In this case the sulphite seemed to protect methionine.
Relationship between N concentration of grain and grain yield in recent winter‐wheat experiments in England and Belgium, some with large yields
Authors: Benzian Blanche , Darby Richard J. , Lane Peter , Widdowson Frank V. , Verstraeten Louis M. J.
Published: October 2006

Eight winter‐wheat experiments conducted by Rothamsted on clay soils in 1980 and 1981 formed part of an inter‐institute collaborative programme on yield variation. The tests included no N and four amounts of fertiliser N up to 200 kg ha−1, with and without spray treatments to control pests and diseases. Large grain yields—in excess of 10 t ha−1—were often obtained, mainly where losses had been limited by sprays. In Belgium, 10 experiments during the same seasons were on a wider range of soils and had spray treatments applied to all plots. Yields exceeding 10 t ha−1 were obtained at one site. Graphs showing the inter‐relationship between grain‐N %, grain yield and N uptake are used to compare the recent results with those from a 20‐year study of similar data from 124 earlier Rothamsted experiments. The envelope curve delineating the range of yield and grain‐N % values from these older experiments enfolded most of the more recent data points, except those deriving from the largest yields which were associated almost entirely with grain‐N % values below the minimum recommended for British breadwheat. The largest grain‐N uptakes were 180–190 kg ha−1 and 170–180 kg ha−1 in the recent Rothamsted and Belgian experiments respectively, compared with 160‐170 kg in the older experiments. The linear or near‐linear relationship between grain‐N % and amounts of fertiliser N, established in the 20‐year study, was again observed in the recent Rothamsted and Belgian experiments, with about 38 kg of added N needed to increase grain‐N concentrations by 0.1%.
Losses of pectic substances during cooking and the effect of water hardness
Authors: Johnston Donald E. , Kelly Denise , Dorrian Pauline P.
Published: October 2006

Differences in the extent of loss of pectic substances from potato (Solanum tuberosum L.) after boiling, steaming and pressure cooking were investigated. Losses were found to be significantly greater (P< 0.001) after boiling than after pressure cooking or steaming. The pectic substance content (g 100 g−1 dry matter) of potatoes (cv. Pentland Crown) was 2.98 for raw peeled tubers, 0.97 after boiling for 35 min, 1.22 after steaming for 35 min and 1.24 after pressure cooking at 103.4 kPa (15 psi) for 15 min. The roles of cooking time, cooking temperature and heat transfer medium are discussed. The effects of calcium sulphate (at levels typical of ‘hard’ and ‘soft’ water supplies) in the cooking water on losses of pectic substances from potato (Solanum tuberosum L.), carrot (Daucus carota L.), and swede (Brassica napus L. var. napobrassica Peterm.) after boiling and pressure cooking were also investigated. Water hardness did not influence losses during pressure cooking but samples boiled in hard water had decreased losses of pectic substances compared to those boiled in soft water. The increase in retention of pectic substances due to hard water was about 8 % for potatoes (cv. Pentland Dell), about 33 % for sliced carrots (cv. Berlicum, approved maintenance Perfecta) and about 23% for diced swedes (cv. Acme). The interaction of water hardness with cooking method was significant for potato (P< 0.05) and swede (P<0.001) and approaching significance (P=0.055) for carrot.
Enzymic determination of glucose in foodstuffs
Authors: Valentová Olga , Marek Miroslav , Albrechtová Ivana , Albrecht Jaroslav , Káš Jan
Published: October 2006

Determination of D‐glucose in foodstuffs was performed either with free glucose oxidase or with glucose oxidase bound to a glycidylmethacrylate polymer. Glucose oxidase immobilised on a nylon net was used for preparation of an enzyme electrode specific for glucose. Results of analyses obtained by the enzymic methods were compared with the determination of glucose by a common Steinhoff method and ion exchange chromatography.
The study of Clitoria Ternatea L. hay as a forage alternative in tropical countries. Evolution of the chemical composition at four different growth stages
Authors: Barro Carmen , Ribeiro Abelardo
Published: October 2006

The nutrients and the total carotenoids of samples of Clitoria rernatea L. hay harvested at four different stages of growth were analysed. Yields were also estimated. The results were: protein (N × 6.25), 23–19%; crude fibre, 29–38%; ether extract, 4.4–3.4%; Ash, 9–7%; neutral detergent fibre (NDF), 42–54%; acid detergent fibre (ADF), 38–47%; permanganate lignin, 14–16%; cellulose, 21–29%. Moreover, after being stored for 6 months, the samples have a carotenoids content of 587–400 mg kg−1. All data refer to DM content. First year results reveal that the forage plant can give high annual yields of hay, (18–29 t ha−1) with good palatability, readily accepted by cattle. In certain warm areas with low rainfall it could replace lucerne (alfalfa) Medicago sativa L.
Nitrous oxide emissions from two sites in Southern England during winter 1981/1982
Authors: Armstrong Andrew S. B.
Published: October 2006

Nitrous oxide fluxes from soil surfaces were measured during winter 1981/82 on two fallow sites, a loamy sand and a clay loam, that had been watered to field capacity and fertilised at the rate of 200 kg N ha−1 on the 5 October 1981. Highest fluxes were obtained in the sampling period immediately after fertiliser application. They were in the range 3.5–20 g N2ON ha−1 day−1 on the loamy sand, and declined rapidly from a peak of almost 165 g N2ON ha−1 day−1 on the day following fertiliser application on the clay loam. The temperature during this period was in the range 6.5 to 14°C. As soil temperature declined during the sampling periods in December (−2 to 3°C) and February (4.5 to 6.5°C) and nitrate was leached in the subsoil, N2O evolution became very low (<1 g N2ON ha−1 day−1). Rainfall over the whole sampling period from early October to mid‐February was 282 mm. On both sites there was a very high degree of variability within the sites at any sampling time.
The effect of extended moist wilting and formic acid additive on the conservation as silage of two grasses differing in total nitrogen content
Authors: Anderson R.
Published: October 2006

Herbage from two contiguous areas of an S.24 perennial ryegrass sward treated with differing levels of fertiliser N (LN and HN) was used to make direct cut (D) and wilted (W) formic acid silages designated LND, LNW, HND and HNW. The major nitrogenous constituents of the herbages and silages were studied and the digestibilities of the silages determined in vivo using cross‐bred wethers. A 96 h wilt under poor drying conditions achieved DM of 26.3% (LNW) and 25.2% (HNW). Wilting had the effect of markedly increasing NPN to reach 37.4% TN (LNW) and 40.4% TN (HNW) after 96 h and there were concomitant increases in herbage free amino‐N, amide‐N and ammonia‐N. However, nitrate‐N decreased significantly during the wilting period and it was assumed that aerobic microbes were active on the crop. The ensiled herbages were well preserved, highest pH value being 4.01 (HNW) and, although NPN levels in wilted silage were significantly higher than unwilted, these did not exceed 50% TN. Changes noted in the free amino compounds included the accumulation of amides during wilting and their removal during ensilage, the accumulation of proline during wilting and the removal of arginine and accumulation of ornithine during the ensilage of wilted herbage. Nitrate also decreased markedly during the ensilage of wilted herbage, LNW and HNW herbages losing 58% and 57% of their nitrate‐N respectively. Ammonia‐N levels in LNW and HNW silages were considerably higher than in LND and HND treatments and this was tentatively linked with increased reduction of nitrate and deamination of amide and arginine during the ensilage of wilted herbages.

Nitrogen digestibility coefficients were, respectively 0.672 (LND). 0.643 (LNW), 0.677 (HND) and 0.645 (HNW) and organic matter digestibility coefficients 0.698 (LNW), 0.652 (LNW), 0.666 (HND) and 0.634 (HNW). The differences in nitrogen digestibility between wilted and direct cut silages did not attain statistical significance. It was concluded that a substantial reduction in organic matter digestibility coupled with an increase in the relative proportion of low molecular weight nitrogenous compounds present were the principal effects of extended moist wilting in this experiment.
Characterisation of polysaccharides of copra meal
Authors: Saittagaroon Sretsei , Kawakishi Shunro , Namiki Mitsuo
Published: October 2006

To investigate the polysaccharide composition of copra meal, defatted meal was treated successively by hot water extraction, delignification with sodium chlorite and protein elimination with protease. The deproteinised holocellulose obtained was treated by extraction with 16% NaOH to give an alkaline extract and an alkali insoluble fraction. Acidification of the alkaline extract with glacial acetic acid gave a product termed polysaccharide A and subsequent ethanol precipitation of the acidified liquor gave a product termed polysaccharide B. The hot water extract (HWE) and polysaccharide B were further fractionated by gel permeation chromatography. Sugar composition analyses of the extraction products examined by gas‐liquid chromatography indicate that mannan is the major polysaccharide in copra meal and accounts for about 61% of the total polysaccharides in the deproteinised holocellulose. Other polysaccharides present in copra meal are, in descending order, cellulose, arabinoxylogalactan, galactomannan, arabinomannogalactan and galactoglucomannan.
Cell wall polysaccharides and lignin in cotyledons and hulls of seeds from various lupin (Lupinus L.) species
Authors: Brillouet Jean‐Marc , Riochet Denis
Published: October 2006

Cell wall constituents have been analysed in cotyledons and hulls of eleven species of lupins (Lupinus albus, angustifolius, elegans, graecus, hispanicus, luteus, mutabilis, pilosus, subcarnosus, succulentus and varius) and in five varieties of white lupin (Lupinus albus). Cotyledon cell walls obtained after defatting and pronase treatment of dehulled flours ranged from 7% of dry matter in L. elegans to 32% in L. pilosus and essentially consisted of galactose, arabinose and galacturonic acid residues. Wall content was closely related to galactose percent, an increase in cell wall proportion likely being due to branching of additional galactan side‐chains on rhamnogalacturonans. Hulls were mainly constituted of cellulose associated with hemicellulosic and pectic polymers. Most lupin hulls had low lignin contents.
Effect of malting on the protein and free amino nitrogen composition of sorghum
Authors: Taylor John R. N.
Published: October 2006

When sorghum is malted much of the nitrogen in the kernel is transferred to the roots and shoots. Examination of Osborne protein fractions extracted from the kernel reveals that as in the case of barley the prolamins are the major source of the nitrogen transferred. Electrophoretic prolamin bands remained unchanged during malting, indicating that prolamins are degraded directly to small peptides and amino acids. There was a general decline in the number of glutelin proteins whereas some albumin plus globulin proteins increased in quantity while others decreased. In the roots and shoots there was a considerable increase in both protein nitrogen and non‐protein nitrogen as a result of the translocation of the products of storage protein breakdown from the kernel. Several‐fold increases occurred in all of the nine essential amino acids determined. Quantitatively, the two most important free amino acids of sorghum malt appear to be asparagine and glutamine, as in germinated wheat and maize. This is in contrast to barley where proline is the major free amino acid.
Some morphological and chemical changes in hops during maturation
Authors: Menary Robert C. , Doe Peter E.
Published: October 2006

The surface topography of lupulin glands was studied at various stages of maturity using scanning electron microscopy. Maximum gland filling coincided with maximum alpha‐acid concentration and dry matter yield. The percentage of the different components of oil remained constant after maximum gland filling had occurred. Dry matter content of hops at maximum gland filling varied from year to year and was not an accurate guide to optimum harvest date.
Collaborative evaluation of near infrared reflectance analysis for the determination of protein, moisture and hardness in wheat
Authors: Osborne Brian G. , Fearn Thomas
Published: October 2006

Different methods for the calibration of near infrared reflectance (n.i.r.) instruments for determination of protein, moisture and kernel hardness in wheat by using 11 instruments of the same model series, were collaboratively assessed. The use of the same calibration constants (other than the bias or intercept constant which must be set separately for each instrument) resulted in significantly better reproducibility in the determination of protein in ground wheat than the use of constants determined separately for each instrument. In the case of accuracy against the reference Kjeldahl method the results using universal constants were not significantly different compared with those using constants individually determined by each laboratory for its own instrument. The use of different grinders of the same type resulted in between‐grinder biases in some cases but not in worse reproducibility or accuracy than using one grinder. Therefore, using a common calibration and grinder brings the different laboratories' n.i.r. protein results closer to each other but not necessarily closer to Kjeldahl results. In any case, the agreement of the protein results from one instrument to another or between n.i.r. and Kjeldahl should be within about ±0.50% if the instruments are correctly adjusted. Wheat moisture was measured using unground samples and the same constants (other than the bias) for each instrument when the reproducibility was 0.20% and average accuracy against oven drying was 0.39%. Individual calibrations were not attempted. Wheat kernel hardness, classified as ‘hard’ or ‘soft’, was assessed by eight laboratories on 20 samples using different models of grinder and different constants. Six laboratories achieved a near perfect classification with only three errors in all, but the other two had seven errors between them.