bluuebunny/crossref_metadata_2025 huggingface dataset:
Changes in the carbohydrate constituents of yam tuber (dioscorea rotundata, poir) during growth
Authors: Ketiku A. O. , Oyenuga V. A.
Published: November 2006

The amounts of sugars, starch, hemicellulose and cellulose in yam tubers were estimated at different stages of maturity and in yam tuber (“EgbodO”) sections. Maltose, sucrose, glucose and fructose were the free sugars identified in the ethanolic extracts of the yam samples. Sucrose formed the bulk of the total sugars. The “bottom” portion of the “Egbodo” yam tuber was richer in total sugars (4.9%) than either the “middle” (1.8%) or the “head” (2.4%) regions. Starch accounted, respectively, for 60, 77 and 78% of total carbohydrates in the “bottom”, “middle” and “head” regions of the “egbodo” yam tuber. A peak value of 84% starch was obtained 6 months after planting the yam setts. Its decrease to 64% at 8 months has been partly attributed to reduced photosynthetic activity through yellowing and subsequent loss of leaves. The sum of cellulose and hemicellulose, regarded as non‐available carbohydrates was less than 7% of the total carbohydrates. The linear fraction, amylose, formed about 17.8% of the starch prepared from whole yam tubers of varying maturities, and from yam tuber sections, the remaining being amylopectin. The observed amylose and amylopectin values did not vary significantly over the period of observation. These amylose and amylopectin fractions had iodine affinities of 17 and 0.1%, respectively.
Fatty acids in wheat varieties consumed in Bangladesh
Authors: Choudhury Kamal , Rahman M. M.
Published: November 2006

Content of ether extractable fat in 6 wheat varieties, consumed in Bangladesh, ranged between 0.9 and 1.9 % of the dry weights. Three saturated and 5 unsaturated fatty acids were detected in these fat extracts by g.l.c. Linoleic acid was major in the fat from Indus‐66, Nortino‐67 and IP‐32, and minor for the other 3 varieties. Stearic acid was major for the fat from Dirk, Mangla‐68 and Sonora‐64, and minor for the rest. In the former three, the major acids in descending order of abundance were linoleic (41 to 60 %), palmitic (21 to 30 %) and oleic (16 to 26 %). In the later three, this order was oleic (29 to 53 %), palmitic (27 to 41 %) and stearic (13 to 23 %). The unsaturated by saturated fatty acid ratios were above 2 in former group, and below 2 in the later. Palmitic by oleic acid ratios were less than 1 in the former group and about 1 or 2 in the later.
Pectic substances in onion and garlic skins
Authors: Alexander M. M. , Sulebele G. A.
Published: November 2006

Pectic substances from onion (white and red varieties) and garlic skins were isolated by extraction with ammonium oxalate. White onion and garlic skins were found to contain 11 to 12% pectin which can be recovered as a by‐product in the dehydration industries.

Characterisation of these pectic substances in terms of jelly grade, molecular weight, degree of esterification, methoxyl and uronide content was attempted. Pectins from white onions were superior to red onions in terms of jelly grade. Both types of onion pectins appeared to be of the rapid set type while the garlic skin pectin was of the medium set variety. Equivalent weight, methoxyl content and degree of esterification by themselves did not give any clear indication of pectin grade. Intrinsic viscosity values gave good correlation between jelly grade and molecular weight.

The pectic substances from garlic skin differed from onion skin in certain respects and most remarkably in its viscosity behaviour.
Lipids of potato tubers. 1. Lipid and fatty acid composition of tubers from different varieties of potato
Authors: Galliard T.
Published: November 2006

Tubers from 23 varieties of potato were obtained at harvest and analysed for total lipid content, lipid composition and distribution of component fatty acids. The total lipid content was similar for all varieties (approx. 0.1% of the fresh weight) and no significant differences were observed between varieties in the individual lipid components. The polyunsaturated fatty acids, i.e. linoleic and linolenic acids, represented 51 to 60 and 13 to 24%, respectively, of the total fatty acids. An inverse relationship between linoleic acid and linolenic acid was observed resulting in a very similar proportion of the combined polyunsaturated fatty acids for all varieties (70 to 76% of total fatty acids). The results are discussed in relation to the role of lipids in the potato tuber.
Identification and measurement of 2,3‐butanediol in silage
Authors: Fennessy P. F. , Barry T. N.
Published: November 2006

2,3‐butanediol was identified in silage extracts using gas chromatography and mass spectrometry. It was present in stacks of untreated and formaldehyde‐treated silage in concentrations of 2.4% of the dry matter.
Uptake and distribution of added selenite and selenate by barley and red clover as influenced by sulphur
Authors: Gissel‐Nielsen Gunnar
Published: November 2006

The uptake of added Se from selenite and selenate by barley and red clover was investigated in a pot experiment. Much more of selenate than of selenite was taken up but the Se concentrations in the plants declined more with time when selenate was the source. Increasing sulphate addition to the soil decreased the uptake of Se from selenate greatly and from selenite to a lesser extent. The ratio Se in the roots/Se in the tops shows that Se is more readily translocated from the roots when taken up from added selenate than from selenite.

On the basis of these and other investigations it is concluded that selenite is a better source than selenate when the Se concentration in the plants has to be raised to a level sufficient for livestock nutrition.
Oxidation of methionine and cystine in foods treated with hydrogen peroxide
Authors: Slump P. , Schreuder H. A. W.
Published: November 2006

The damage to sulphur‐containing amino acids in two experimental samples of casein and fish meal treated with hydrogen peroxide was studied. Methionine, cystine (cysteine), methionine sulphoxide (according to Neumann), methionine sulphone and cysteic acid contents were determined chemically. The nutritive value of proteins was determined biologically.

In the treated samples, methionine appeared to be oxidised almost completely. The major part was oxidised to the methionine sulphoxide level. Both treated samples contained methionine sulphone and cysteic acid. It was noted that the percentage of total sulphur‐containing amino acids being oxidised to methionine sulphone and cysteic acid was about the same as the percentage decrease in n.p.u.

The results suggest that peptide‐bound methionine sulphoxide is as available as peptide‐bound methionine.
Swelling behaviour of lamellar phases of saturated monoglycerides in aqueous systems
Authors: Krog Niels , Borup A. P.
Published: November 2006

The water‐absorption capacity of the lamellar mesophase, which is an important physical state for the function of monoglycerides in various food systems, can be greatly increased by incorporating small amounts of ion‐active components into the lipid bilayer of the lamellar system. This can be done by neutralising the free fatty acids present in industrial monoglycerides or by adding other surface active substances having ionic properties. Non‐ionic surfactants have no influence on the swelling of the lamellar phase, even though they may be strongly hydrophilic in character. The presence of salts in the water decreases the swelling capacity of monoglycerides. Gel phases of neutralised monoglyceride‐water systems are stabilised by ionic surfactants in the bilayer, but not by non‐ionic surfactants.
Chemical composition of unripe (green) and ripe plantain (musa paradisiaca)
Authors: Ketiku Adegboyega O.
Published: November 2006

The proximate chemical composition, the carbohydrate constituents and the amino acid make‐up of green and ripe plantain were determined. The quantity of total sugars considerably increased during ripening from 3.0 to 31.6% in the peel and from 1.3 to 17.3% in the pulp while starch concentration decreased from 50 to 35% and from 83 to 66% in the skin and the pulp, respectively. The skin was richer in cellulose (10%) and hemicellulose (13%) than the pulp which had 1.4% cellulose and 1.3% hemicellulose. The pulp protein was abundantly rich in arginine, aspartic acid and glutamic acid. Methionine was present in the lowest amount with tryptophan and cystine conspicuously being absent.
Relationship between the flavanol composition of fresh tea shoots and the theaflavin content of manufactured tea
Authors: Hilton P. J. , Palmer‐Jones R.
Published: November 2006

Under field conditions, where the phenolic composition of shoots of tea varied under the effect of seasonal, genetic and agronomic factors, the level of theaflavins produced by these shoots during fermentation was highly correlated to the concentration of (−)‐epigallocatechin in the shoots.
A collaborative study on the determination of available lysine in feeding stuffs
Authors: Milner C. K. , Westgarth D. R.
Published: November 2006

The methods of Carpenter1 and Roach, Sanderson and Williams2 for the determination of available lysine have been compared in two collaborative studies involving eight laboratories. The feeding stuffs used were: fish meal and groundnut meal in Trial 1 and soya bean meal, sunflower meal, a commercial mixed feed and wheat meal in Trial 2.

There was no statistically significant difference between the two methods in terms of their overall means for any of the materials studied, though for mixed feed the values by Carpenter's method tended to be smaller. Inter‐laboratory standard deviations for available lysine were generally greater by Carpenter's method, but significance was established only in the case of wheat. ‐

Some of the problems encountered in both methods are discussed.
Changes in ethylene and CO2 during the ripening of apples
Authors: Reid M. S. , Rhodes M. J. C. , Hulme A. C.
Published: November 2006

The internal concentrations and production of both ethylene and CO2 were measured during the maturation and ripening of Cox's Orange Pippin apples. Within 12 hours of the onset of the respiration climacteric there was no measurable increase in the production of ethylene and the data indicate that the increase in ethylene production is synchronous with the increased CO2 production that marks the start of ripening. It therefore appears that a factor other than a change in the rate of ethylene production determines the time at which apples commence ripening.
Separation and analysis of organic‐bound and inorganic arsenic in marine organisms
Authors: Lunde Gulbrand
Published: November 2006

A method for the separation of stable arseno‐organic compounds from inorganic arsenic and the subsequent determination of both forms of arsenic is described. The separation is based on volatilisation of inorganic arsenic as arsenic trichloride by addition of hydrochloric acid to 6.6 N and subsequent removal by distillation at 100 °C. Remaining arsenic is bound in arseno‐organic compounds that are stable under these conditions.

Total arsenic in the samples analysed is reduced by 0.5 to 3 parts/million by this treatment. Determination of arsenic was performed by neutron activation and X‐ray fluorescence.
Effect of dietary iron on the colour and pigment concentration of veal
Authors: Macdougall D. B. , Bremner I. , Dalgarno A. C.
Published: November 2006

The colour and pigment concentration of muscles from veal calves whose dietary iron intake was 10, 40 and 100 μg/g milk powder were measured. The colour was related to pigment content which was related to the dietary iron concentration and anatomical location of the muscle. The myoglobin content of veal from calves receiving 100 μg Fe/g was twice that of veal from calves receiving 40 μg Fe/g but there was no difference in myoglobin content between 10 and 40 μg Fe/g. Calves receiving 10 μg Fe/g contained less haemoglobin in their blood. The lightness of cooked veal was found to be linear with the lightness of the raw, with little change in saturation but a large change in hue.
Effect of different levels of propionic acid on the growth of Micropolyspora faeni (A.94) and Thermoactinomyces vulgaris (A.64)
Authors: Pizarro Esteban A. , Davies Mervyn H. , Warboys Ivan B.
Published: November 2006

The effects of propionic acid incorporated in agar and on filter paper discs on the growth of Micropolyspora faeni (A.94) and Thermoactinomyces vulgaris (A.64) showed different results between the two methods of testing, with agar showing total inhibition of both micro‐organisms even at the lowest level of acid (0.1%). The extent of diffusion of propionic acid from filter paper discs was significant up to 2.5% acid level beyond which there was no significant effect on pH changes in the surrounding medium. Both organisms varied in their degree of sensitivity to propionic acid and to pH. Both organisms grew at a pH of 6.5 and at all acid levels between 0.01 and 0.5%.
The fatty acid composition of the lipids from two species of hake
Authors: Wessels Jacobus P. H. , Spark Andrew A.
Published: November 2006

The fatty acid composition of lipids extracted from the livers, muscle and skin of two hake species Merluccius capensis and M. paradoxus were studied. In one instance a comparison was made between the fatty acid composition of the phospholipid and triglyceride fractions of the lipids.

In pre‐spawning fish there appears to be a tendency for M. capensis to have fat of higher unsaturation than M. paradoxus. The only consistent species difference found was the high level of unsaturation of skin lipids relative to muscle lipids in M. paradoxus, a species living at greater depth and lower water temperatures.

The major saturated fatty acid in hake lipids is that with 16 carbon atoms, the major monoenoic acid the one with 18 carbon atoms, while C22:6 is the dominant polyenoic fatty acid and C20:5 the second most plentiful in hake lipids.

Phospholipids form a small proportion of the lipid from dark muscle. They are particularly rich in the fatty acids C16:0 and C22:6.
Aspects of vegetable structural lipids. I. The lipids of leaf protein concentrate
Authors: Hudson B. J. F. , Karis I. G.
Published: November 2006

Leaf protein concentrates contain 10% or more of lipids which have been analysed in detail with a view to establishing both the classes of lipid present and their component fatty acid profiles. Variable factors such as the species of crop, its degree of maturity and the cellular origin of the concentrate fraction have been shown to have a quantitatively important influence on lipid patterns and on yields.
Major constituents of fusel oils distilled from Australian grape wines
Authors: Connell D. W. , Strauss C. R.
Published: November 2006

Fusel oils from Australian grape wines (Vine sp. Vitis vinifera) have been found to consist substantially of ethanol, n‐propanol, isobutanol (2‐methyl‐1‐propanol), isoamyl alcohol (3‐methyl‐1‐butanol) and active amyl alcohol (2‐methyl‐1‐butanol). In addition there are present large numbers of aliphatic esters, believed to be of considerable importance to grape brandy and spirit flavour and quality. The quantities and occurrence of these esters have been found to follow a systematic pattern. The major esterified alcohols are related to the free alcohols present and the major esterified acids occur as a series of acids of even carbon number with a maximum concentration at the n‐decanoic acid. These relationships provide a basis for calculating the approximate ester composition of fusel oil.
Amylase isozymes of oats (Avena sativa L.)
Authors: Smith James B. , Bennett Michael D.
Published: November 2006

Amylase isozymes were studied in six varieties of Avena sativa L. using agar gel electrophoresis. Three distinct zymograms were detected in aqueous extracts of endosperm of 4 to 5‐day old seedlings. No intravarietal variation was observed. These results indicate that amylase zymograms may be useful markers for helping in the identification of oat varieties. Using the varieties Maris Tabard and Maris Titan it was found that all the isozymes in 4 to 5‐day old seedlings, except one, had the properties of α‐amylase. The zymograms of extracts from ungerminated grains of these two varieties, although apparently identical to those of 4 to 5‐day old seedlings, differed in that all the α‐isozymes in the former were found to be heat labile whereas in the latter they were heat stable.
The mineral composition of apples. XI. An extraction technique suitable for the rapid determination of calcium, but not potassium and magnesium, in the fruit
Authors: Perring Michael A.
Published: November 2006

Practically all the calcium could be extracted from apple tissue, provided that particle size was reduced initially by a blending procedure, by heating with 6 N‐hydrochloric acid for 10 min. Tests with commercial samples indicated that including the time required to remove the seeds, a determination of calcium could be completed within 45 min of receiving a sample of 20 apples.

Potassium, phosphorus and hydrochloric acid were the main factors interfering with the determination of 0.25 to 1.25 parts/million of calcium in solutions similar to those of apple ash or extracts by emission in a flame spectrophotometer. Average proportions of these and the other main constituents of the ash were added to standard calcium solutions to overcome interferences in routine analyses after dry ashing or extraction with hydrochloric acid.

Recoveries of potassium and magnesium were low when the extraction procedure was used.
The mineral composition of apples. XII. Errors in analytical results due to seeds in samples of fruit
Authors: Perring M. A.
Published: November 2006

Bulked samples of pairs of opposite quarters of apples with seeds included and their remainders without seeds were analysed for K, P, Ca, Mg and N in 1971 and 1972. Differences in results due mainly to high concentrations in the seeds were large for P, Ca, Mg and N. The large variations in errors from sample to sample and in mean percentage errors in different years would make predictions of incidences of storage disorders based on calcium concentrations in fruit with seeds extremely inaccurate. Errors for potassium were small in the range of concentrations normally found in Cox's Orange Pippin apples.
Effect of gamma radiation on the storage of onions used in the dehydration industry
Authors: Salem Sayed A.
Published: November 2006

Gamma radiation (8000 rad) of fresh onion bulbs, used in the dehydration industry in Egypt, was investigated. Irradiation reduced sprouting of the fresh bulbs but did not affect the rotting of the bulbs, No effects on sugar content or colour (optical density at 330 nm) of the fresh bulbs and dried onion flakes were observed. The irradiated onion had a noticeably lower ascorbic acid content, pungency (measured as volatile reducing substances) and free amino nitrogen content in comparison with non‐irradiated bulbs. Darkening of onion flakes during storage for 8 weeks at 40ºC did not differ when the bulbs were treated with gamma rays before dehydration.
Thiocyanate content of kale
Authors: Paxman P. J. , Hill R.
Published: November 2006

In fresh whole plant tissue thiocyanate was not in a “free” state and to obtain satisfactory thiocyanate values it was necessary to disrupt the tissue thoroughly by homogenisation to permit hydrolysis of the thiocyanate‐containing substance.

Rape kale contained about 15 mg thiocyanate/100 g of fresh material, less than half the amounts found in thousand head, marrow stem, Maris Kestrel or Canson: there were no consistent differences among the thiocyanate contents of these four types of kale.

The thiocyanate content, although fairly constant during most of the growing season, increased about twofold in late September and October then returned to former values. This increase did not occur in rape kale.

Small young kale leaves contained more than five times the amount of thiocyanate found in large, fully formed leaves, and about twice the amount present in leaves of intermediate size.
Fish silage
Authors: Tatterson Ian N. , Windsor Malcolm L.
Published: November 2006

The literature on fish silage is briefly reviewed and experiments described in which six types of fish silage were made using the following raw materials: sprats, herring, herring offal, sand‐eels, white fish offal and mackerel. The silages were stored for a period of one year at temperatures of +2 ºC and +23 ºC. The composition of each silage is reported and some of the changes occurring in the protein and oil during storage are described together with an outline of the methods of measurement. There are rapid deteriorative changes in the fish oils and increases in soluble nitrogen. The conditions under which fish silage may be considered a suitable process for utilising waste fish are outlined.
Physical and chemical changes during batch dry rendering of meat meals
Authors: Skurray G. R. , Cumming R. B.
Published: November 2006

The simultaneous changes that occur during the manufacturing of meat meals by batch dry rendering were investigated using a pilot‐plant dry renderer. During the initial period of heating, water was rapidly removed from the contents of the renderer and the temperature and nutritive value of the contents remained constant. After most of the water had been removed, the temperature increased rapidly to 130 ºC from 105 ºC and the availability of essential amino acids and the nutritive value of the contents of the renderer decreased. There was a simultaneous decrease in the total reducing sugars and glucose. The results are explained in terms of the Maillard reaction.
Experiments on the mechanical harvesting of sultanas for drying
Authors: May P. , Scholefield P. B. , Clingeleffer P. R. , Smith L.
Published: November 2006

Experiments extending over three seasons are described in which Sultana grapes were harvested by hand, by vertical or by horizontal‐shake mechanical harvester, and subsequently dried on drying trays or drying racks in the open. Fruit was treated with an alkaline oil‐in‐water emulsion before spreading and in two seasons modifications to the usual rack‐spraying technique were tried. In one season, the canes of some vines were cut one week before mechanical harvest.

In general, loss of weight in the dried mechanically harvested sample amounted to 10% or less and one crown of grade was lost, compared with hand‐harvested fruit. Although the skin was cracked on many berries, this did not lead to excessive sugar residue on the surface of the dried fruit.

It is concluded that good quality light‐coloured dried sultanas can be produced after mechanical harvesting if certain measures in vine training, harvesting, transporting and fruit spreading are observed. However, heavy capital expenditure is necessary.
Concentration of the headspace volatiles above wine for direct chromatographic analysis
Authors: Bertuccioli M. , Montedoro G.
Published: November 2006

A procedure for direct gas chromatographic analysis of volatile constituents present in the headspace above wines has been developed. Samples of wine (100 ml) and its headspace were conditioned for specified times and temperatures so as to reach air‐liquid equilibrium in a special large syringe (2000 ml) designed in our laboratory. The headspace volatiles were collected directly, freed from water and ethanol in a short trap packed with Porapak Q connected to the syringe. The vapour passed from the syringe to the precolumn through a container holding the internal standard under strictly defined conditions of temperature, pressure and flow rate. The elution of volatiles from the traps was accomplished directly into the oven of the gas chromatograph. The operating parameters of the system are discussed. This procedure allows the qualitative (and quantitative) determination of different volatile compounds present in the headspace above wines. The factors which influence the air‐liquid partition of volatile compounds present in wine are also examined.
Stability of peroxidised oils and fat to high temperature heating
Authors: Khattab A. H. , El Tinay A. H. , Khalifa H. A. , Mirghani S.
Published: November 2006

The fatty acid compositions of extracted and commercial samples of cottonseed oil, groundnut oil, sesame oil and butter fat were determined by gas‐liquid chromatography. These fats were subjected to frying temperature (195 ºC) for 3 hours and the peroxide value, iodine value, free fatty acid content and the carbonyl value were determined at hourly intervals. The stability of the oils did not correlate well with the ratio of C18:2 to C81:1 nor with the degree of unsaturation. Also, it was not a function of the susceptibility of these oils and fat to hydrolyse during the heating process. The data suggest that the fatty acids, present in these oils and fat, influence each other's oxidation and thus affecting the rate of oxidation. It appears that one of the major predisposing factors in the degradation of these oils and fat is the amount of saturated fatty acids which are present in contact with unsaturated and peroxidised fatty acids. This explanation has been discussed in relation to the degree of unsaturation of the oils used in the experiments and their vitamin E contents.
Cobalt, chromium and nickel content of some vegetable foodstuffs
Authors: Thomas Barry , Roughan John A. , Watters Evelyn D.
Published: November 2006

The levels of cobalt, chromium and nickel in a wide variety of fresh, frozen and canned fruit and vegetables have been determined. The cobalt content of the 285 samples was in the range 0.01 to 0.15 parts/million, chromium in the range 0.01 to 2.64 parts/million and nickel in the range 0.01 to 1.36 parts/million. The mean levels in the fresh foodstuffs were Co, 0.02; Cr, 0.15; Ni, 0.17 parts/million; in the frozen foodstuffs the means were Co, 0.03; Cr, 0.23; Ni, 0.29 parts/million and in the canned produce the means were Co, 0.02; Cr, 0.39; Ni, 0.28 parts/million.
Chlorophenols from wood preservatives in broiler house litter
Authors: Parr Leonard J. , Gee Malcolm G. , Land Derek G. , Robinson David , Curtis R. Frank
Published: November 2006

A survey of fresh shavings from 32 commercial broiler houses for 2,3,4,6‐tetra‐and pentachlorophenols has shown levels of 4 to 307 parts/million (mean 53) and 1 to 83 parts/million (mean 12), respectively. Most of this was lost during the period of growth of the chickens, residual levels of 0 to 5.6 parts/million (mean 0.7) and 0 to 4.1 parts/million (mean 0.3), respectively, being present in the spent litter. Only traces of the corresponding anisoles were found in a few samples. Observations on the source of these chlorophenols, their implications in relation to musty taint in chickens and the route by which they are lost from the litter are discussed.
Chemical preservation of industrial fish: New preservative mixtures
Authors: Windsor M. L. , Thoma T.
Published: November 2006

Work on the chemical preservation of fish is reviewed and results summarised. A range of chemical preservative mixtures has been studied using sprat (Clupea sprattus) as raw material. The use of the various preservative dips is described together with a sensory assessment system to measure quality. Results are given for samples which are stored and regularly assessed for suitability for industrial use, i.e. solely for the production of fish meal and oil. Storage at ambient temperatures (11 ºC) of up to about 30 days has been achieved, the most effective mixtures being those containing propionic acid and carbon dioxide.
Hop maturation and resin formation: Field trials
Authors: Skinner Raymond N. , Kavanagh Terence E. , Hildebrand Robert P. , Clarke Brian J.
Published: November 2006

The resin and essential oil contents of hops (Humulus lupulus L., var., Pride of Ringwood) together with cone weight were studied over a period of 4 weeks prior to and 1 week subsequent to the estimated time of normal harvesting. The petrol ether‐ and methanol‐soluble fractions of the hop cone showed no significant change during this period. Essential oil and α‐acid contents increased gradually over the sampling period, whilst cone weight increased up to the estimated time of normal harvesting and decreased thereafter. The results indicate that, with the particular variety studied, harvesting could have been conducted over a 4‐week period without significantly affecting α‐acid or hop cone yield. The advantages of harvesting high‐yielding hops over a 4‐week period rather than planting an earlier maturing but lower‐yielding variety are discussed.
Use of coatings of candelilla wax for the preservation of limes
Authors: Paredes‐López O. , Camargo‐Rubio E. , Gallardo‐Navarro Y.
Published: November 2006

Aqueous emulsions containing 10, 15 and 20% of candelilla wax (CW) were used for coating limes. The best preservation was got with 15% CW. Fruits treated with emulsions of different pH—6.50, 9.20 and 9.80—showed no reduction in the weight loss. The coatings of deresinised CW presented a non‐beneficial effect.

Limes coated with commercial wax lost slightly less weight than those with 15% CW. In all cases, citrus fruits were stored at room temperature. Changes of pH, acidity and ascorbic acid during storage were very similar with commercial or CW emulsions.
Stability of red food colours in the presence of nitrite in canned pork luncheon meat
Authors: Knowles Michael E. , Gilbert John , McWeeny David J.
Published: November 2006

The stability of nine red food colours in pork luncheon meat products in the absence and presence of nitrite has been investigated. The extracted dyes were examined by visible and u.v. spectrophotometry and paper chromatography for changes due to processing and to the presence of nitrite. All the colours were destroyed to some extent but with nitrite more of the food colour survived. Subsidiary dye components and colourless fluorescent products were formed as a result of heat processing and in certain cases additional products were observed in the presence of nitrite.
The effect of aeration on the gases produced by slurry during storage
Authors: Stevens Robert J. , Cornforth Ian S.
Published: November 2006

The effect of oxygen supply on the gases produced by decomposing slurry was measured in a series of laboratory experiments. Treatments included passing gas mixtures ranging from oxygen‐free nitrogen to air through slurry for 14 days, passing air over the surface of slurry for 14 days followed by air through the slurry for one day, and combination treatments in which air was passed through slurry for 14 days before or after 14 days treatment with nitrogen. Results showed that when slurry, which had been previously sorted anaerobically, was supplied with substrates readily decomposed by oxygen (including volatile fatty acids) were rapidly oxidised. Subsequent decomposition proceeded more slowly. Oxygen‐free conditions and readily decomposable substrates are required to develop the intense reducing conditions necessary for the production of methane and hydrogen sulphide. Such conditions were prevented if treatment with air preceded treatment with oxygen‐free nitrogen. Ethylene was produced in only trace amounts by decomposing slurry. Surface aeration prevented the loss of hydrogen sulphide from the slurry until agitation began. The greatest loss of nitrogen, as ammonia and nitrous oxide, occurred when an anaerobic treatment followed an aerobic treatment.
Pea mitochondrial lipids and their oxidation during mitochondria swelling
Authors: Haydar M. , Hadziyev D.
Published: November 2006

The composition and oxidation of lipids in pea mitochondria induced by swelling in presence of some transitional metal ions and ascorbic acid has been studied.

Among the major mitochondrial lipids found were phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and diphosphatidylglycerol. The major fatty acids present in these lipids were linoleic, oleic and palmitic acids. The average unsaturation for mitochondria total fatty acids, expressed as Double Bond Index was 1.44, while the unsaturation for fatty acids of individual lipids varied between 1.02 and 1.73 being highest for an unidentified phospholipid and 1.44 for phosphatidylcholine present in mitochondria as the major lipid.

Mitochondria isolated from pea seeds germinated for 4 days were found to be tightly coupled and to have an ADP/O ratio of 1.3. The swelling assay in 0.1 M‐KCl for 1‐day‐old mitochondria has shown a swelling ability matching those of 4 and up to 8 days of age. Isolated mitochondria aged for 24 h at 2–4º C showed a swelling comparable to that of the fresh preparation. Swelling in the presence of ascorbic acid did not induce mitochondrial lipid oxidation. However, this was brought about in the presence of Cu2+ ions. The presence of Fe2+ ions induced the highest degree of oxidation, and instead of a concurrent swelling, it induced contraction. At the same level of ions, Fe2+ was more effective than Fe3+. Contrary to iron used at 4% of its physiological level, Mn2+ and Co2+ used at 12 to 24% of their levels found in pea seeds were ineffective in inducing oxidation. Nevertheless, the degree of mitochondrial swelling was highest in the medium containing KCl, lower in the presence of Co2+ and ascorbic acid and lowest in the presence of Fe3+. These results suggested that mitochondrial lipid oxidation does not depend on the degree of swelling.

The lipid peroxides formed within mitochondria, up to 8 mg of mitochondrial protein, could not be detected by dropping mercury electrode polarography but were readily determined colorimetrically using thiobarbituric acid reagent.
Colorimetric determination of sugars in sweetened condensed milk products
Authors: Birch Gordon G. , Mwangelwa Orlick M.
Published: November 2006

Two means for determining the lactose and sucrose contents of sweetened condensed milk products are examined. The first of these is a simple calculation based on polarimetric measurements and gives reproducible results for lactose which agree well with conventional methods of determination. The second is a novel colorimetric method based on determination of total carbohydrate before and after degradation of lactose with alkali. This gives slightly higher values for lactose in sweetened condensed milk products than conventional methods but could nevertheless be adopted as a means of analytical control, due to its speed, simplicity and cheapness. The advantages and disadvantages of both techniques are compared with those of conventional analytical methods.
Cooking loss in Beef. The effect of cold shortening, searing and rate of heating; time course and histology of changes during cooking
Authors: Locker Ronald H. , Daines Graeme J.
Published: November 2006

Techniques developed earlier to measure cooking loss in beef sternomandibularis and rectus abdominis muscles under defined conditions, have here been extended to other factors affecting cooking loss. Cold shortening of the muscle has no effect. Searing of the ends before cooking causes a slight increase in loss. In samples cooked for varying times at 80 ºC, cooking loss rises gradually up to 2h, while cooking shortening and shear force reach a maximum much more quickly. Colour changes are described in meat cooked for various times, then cut and exposed to air. Slow cooking gives higher cooking losses than fast, but a lower shear force.

Histological studies have shown that in frozen sections maintained in aqueous media the annular shrinkage space is small and does not vary significantly between cooking treatments. The dehydration involved in paraffin sections exaggerate the shrinkage, although these sections show best the fused and apparently intact sarcolemmas. The electron microscope, however, reveals that there are many punctures in the membranes.
Nutritional value of mixtures of baladi bread and broad beans
Authors: Hussein Laila , Gabrial Gamal N. , Morcos Sabry R.
Published: November 2006

Several supplementation mixtures to the local Egyptian bread were designed and tested for their p.e.r. and n.p.u. values using weanling rats. In the first experiment, broad beans (var. baladi) were subjected to five different methods of preparation and each of the products was added to bread‐based diets at 50 : 50 nitrogen ratio. When the p.e.r. (1.78) and n.p.u. (53) values of the raw beans were set as 100 and 100, the respective following values are obtained: 94, 98 for soaked; 94, 87 for germinated followed by boiling and 59, 79 for autoclaved beans (1 h). In the second experiment 11 different protein mixtures were tested for their p.e.r. values. The tested protein mixture with the lowest p.e.r. value is that from bread + 0.5% DL‐Met (p.e.r. = 1.3). The most favourable mixture found is bread + Met + Lys + Thr (p.e.r. = 3.3) to bring it to level furnished by whole egg, followed by the mixtures bread N and raw broad bean N 40:60 (p.e.r. = 3.0); bread N and stewed broad bean N 70:30 (p.e.r. = 2.8). Upon supplementation with 0.5% DL‐Met mean p.e.r. values of 3.0 and 2.7 were obtained for raw and stewed broad beans diets, respectively. The amino acid analyses showed losses of 10 and 35% in the lysine and S‐containing amino acids, respectively, after autoclaving the beans for 1 h.
A survey of pH values at the surface of beef and lamb carcasses, stored in a chiller
Authors: Carse William A. , Locker Ronald H.
Published: November 2006

The surface pH values of lamb and beef carcasses stored at 5 ºC have been measured over a 5‐day period. In both types of animal, muscle surfaces were at or near their minimum pH at 3 days, when the overall mean was pH 6.4. In the subsequent 2 days some sites showed no change in pH, while at others a small drop or a rise occurred. Rises in pH tended to be more common and greater on the beef. In lamb, intact muscle surfaces varied only from pH 6.3 to 6.6 at 3 days, while beef muscles varied widely, from pH 5.8 to 7.1. Muscle surfaces cut during dressing fell much more rapidly in pH, particularly in beef. Fatty sites fell from near pH 8.0 to near pH 7.0. The pH of beef surfaces chilled to ‐3 ºC fell more rapidly to lower final values than those at 5 ºC. At 5 ºC there was little multiplication of bacteria on fat surfaces, whereas on muscle they grew moderately, irrespective of pH.
A differential scanning calorimetric study of the stability of egg white to heat denaturation
Authors: Donovan John W. , Mapes Carol J. , Davis John Gorton , Garibaldi John A.
Published: November 2006

The heat denaturation of egg white and its component proteins was studied by differential scanning calorimetry. At a heating rate of 10 °C/min, egg white at pH 7 shows two major endotherms, at 65 °C and 84 °C, produced by the denaturation of conalbumin and ovalbumin, respectively. The conalbumin endotherm is increased to 70 °C by raising the pH to 9.0, or 77 °C by addition of aluminium at neutral pH. Addition of sucrose stabilises all the proteins; at 10%sucrose, all endotherms are shifted 2 °C to higher temperatures. Within experimental error, the enthalpy of denaturation of egg white equals the sum of the enthalpies of denaturation of its component proteins, and is independent of pH over the pH range 7–9.
Pyruvate kinase and a phosphatase as potential indicators of potassium and magnesium status of Tomato and Cucumber Plants
Authors: Besford Robert T.
Published: November 2006

The activities of pyruvate kinase and a phosphatase in the leaves of tomato and cucumber may be used as indicators of the potassium and magnesium status of the plants and provide an estimate of the concentration of “available” magnesium in the leaves. Extracts were prepared from young, fully expanded leaves of tomato plants grown in the presence of two concentrations of nutrient potassium, and of cucumber plants receiving two concentrations of potassium and magnesium. The pyruvate kinase and phosphatase activities of the extracts were determined in the presence and absence of added potassium and/or magnesium. When assayed in the presence of added MgSO4 (10 μmol/ml) the pyruvate kinase activity from tomato leaves containing 1.87 g K+/100 g dry matter was half that obtained from leaves containing 3.54 g K+/100 g dry matter. Similarly in cucumber leaves adequate in potassium, the activity was significantly higher than that from leaves containing insufficient potassium. In this assay an indication of suboptimal potassium levels in the leaves of both tomato and cucumber plants was obtained before the onset of visible deficiency symptoms. In the presence of added KC1(50μmoles/ml) the pyruvate kinase activity from cucumber leaves was related to the magnesium concentration in the leaves, the highest activity being obtained from leaves of highest magnesium status. Furthermore, the activity of extracts from two groups of tomato leaves containing the same magnesium concentrations was very similar. The phosphatase activity of cucumber leaf extracts assayed in the presence of added KC1 (50μmol/ml) also paralleled the magnesium concentrations in the leaves. These enzyme assays, which can be completed within 2 h, could offer a rapid means of assessment of the potassium and magnesium status of tomato and cucumber plants.
Nutritional evaluation of kidney beans (phaseolus vulgaris): The isolation and partial Characterisation of Toxic Constituents
Authors: Pusztai Arpad , Grant George , Palmer Robert
Published: November 2006

Comprehensive fractionation studies on the contents of the seeds of two varieties of kidney bean (Phaseolus vulgaris) were carried out. The extent of toxicity of the fractions obtained was assessed from the depression of the growth of rats fed on a mixed diet containing 5% casein protein and 5% unfractionated bean proteins or proportional amounts of fractionated materials. The low molecular weight diffusible materials and the structural water‐insoluble carbohydrate‐protein complexes (10 and 73% of the seeds, respectively) were found to have had little deleterious effects on rat growth performance. However, both protein fractions, the albumins (6.3% of the seeds) and the globulins (11% of the seeds), were found to be toxic. Further fractionation with continuous high‐voltage electrophoresis indicated that most of the toxicity of the albumin fraction might be related to the presence of a range of isolectins. A similar, but not identical, isolectin might also be implicated in the toxicity of the globulin fraction. In addition, these results also demonstrated that the three major storage proteins, glycoprotein I and II and the trypsin inhibitors, which altogether made up about three quarters of the total protein content, could have made a small contribution only to the toxicity of kidney beans.
Chick bioassay of available methionine and methionine plus cystine. Development of assay procedure
Authors: Njike Michael C. , Mba Akpan U. , Oyenuga Victor A.
Published: November 2006

A series of experiments has been conducted with young chicks to establish a valid assay procedure1 for assessing available sulphur amino acids (SAA) in protein concentrates. A basal diet was established in which soya bean meal provided 20% crude protein. This diet was shown to be limiting in only SAA. When adequately supplemented with methionine or methionine plus cystine it promoted excellent chick growth. The adaptation of the diet for the assay purposes is described. The linear portion of the regression curve of response on a logarithmic dose scale for methionine alone was found to lie between 0.015 and 0.25%; and 0.009 and 0.09% for methionine in the presence of 0.4% cystine. These regions constituted the potential ranges for the bioassay of methionine and SAA.
A seaweed residue unsuitable as a major source of energy or nitrogen for growing Pigs
Authors: Whittemore Colin T. , Percival John K.
Published: November 2006

When fed at the level of 50% of the diet, the dried residue of Ascophyllum nodosum, remaining after alginate extraction, was found to cause diarrhoea in pigs within 7 days. Digestibility coefficients for a diet containing 50% seaweed residue, 20% barley, 19% wheat and 10% fish meal were 0.47 for energy and 0.52 for nitrogen. By difference calculation the digestible energy and digestible crude protein values of the seaweed residue were determined to be 2.2 MJ and —30 g/kg dry matter.
A rapid turbidimetric method for the determination of the precipitation curves of carrageenans
Authors: Matulewicz Maria C. , Cerezo Alberto S.
Published: November 2006

A rapid turbidimetric method for the determination of the precipitation curve of carrageenans is proposed. It is based on the precipitation of a solution of carrageenan, under standard conditions, at a given concentration of potassium chloride and the measurement of the turbidity produced. The precipitation curves of five samples of carrageenans from Chondrus crispus, Gigartina skottsbergii and Iridea undulosa were determined. The results show that the method can be used to characterise the sample and (qualitatively) the distribution of the molecules; and so, to determine its commerical value.
Changes in carbohydrates and amino acids during baking of Vicia faba
Authors: Salem Sayed A.
Published: November 2006

Chemical changes in carbohydrates, proteins and amino acids of the broad bean Vicia faba which occur during the production of the baked beans “foul midamis” were studied. During baking part of the sugars and amino acids of the beans were involved in discolouration reactions with subsequent decrease of the components studied.
Nutritive value of cooked potato flakes for the young chick
Authors: Felix D'mello J. P. , Whittemore Colin T.
Published: November 2006

Two experiments have been conducted with young chicks to assess the nutritive value of dried cooked potato flakes and of ground maize. The mean classical ME values of potato flakes and of maize were 13.64 and 13.01 MJ/kg dry matter. Growth rates and efficiency of food conversion were lower in the group fed the diet containing potato flakes than in the groups fed the diets containing glucose or maize. In the second experiment the substitution of maize starch or potato starch for ground wheat depressed performance of chicks, the retardation being greater in the group fed the potato starch diet. Replacement of the maize starch and potato starch by ground maize and cooked potato flakes, respectively, restored performance completely in the group fed the maize diet but only partially in the group given potato flakes. In both experiments food intake was not adversely affected by the inclusion of cooked potato flakes in the diets.
Foliar analysis by direct‐reading vacuum emission spectrometry
Authors: Johnson John S. , Pope Robert , Sandon Peter T. S.
Published: November 2006

A method is described for the determination of calcium, magnesium, phosphorus, sodium, inorganic sulphur, boron, manganese and zinc in leaves by direct‐reading vacuum‐emission spectrometry. The ashed samples are diluted with graphite and cellulose. Potassium chloride is added as a spectroscopic buffer and germanium dioxide as an internal standard and the samples are pressed into pellets suitable for excitation. Potassium is determined by flame‐photometry.
The solubility of tea cream
Authors: Rutter Paul , Stainsby George
Published: November 2006

The heterogeneous nature of tea cream, with regard to solubility, is shown. A simple three‐component system enables some of the observed cream characteristics to be explained. Suggestions are made concerning the compositions of these components and a model for the formation of cream particles, from a hot infusion, is proposed. Extraction of leaf tea with cold water gives an infusion incapable of creaming.