bluuebunny/crossref_metadata_2025 huggingface dataset:
A lysimeter system used to study the effect of transient waterlogging on crop growth and yield
Authors: Cannell Robert Q. , Belford Robert K. , Gales Kenneth , Dennis Colin W.
Published: October 2006

The need for information on the effects of temporary waterlogging on crop growth to improve the basis of the design of field drainage systems is discussed, and the experimental facilities used for obtaining such information are described. These consist of 64 monolith lysimeters (32 of each of two soil types), 80 cm diameter and 135 cm deep, with facilities for control of the depth of the water‐table and of rainfall. A movable glasshouse excludes unwanted rainfall and an irrigation system makes waterlogging of the soil possible when required. The crop environment and yields on the lysimeters are within the range expected under ordinary field conditions in England.
Influence of the type of fat in milk replacers on hydrolysis and digestion by the pre‐ruminant calf
Authors: Johnson Ray , Leibholz Jane
Published: October 2006

Pre‐ruminant Friesian calves were fed milk replacers containing three different fat sources to observe their effect on abomasal outflow, triglyceride hydrolysis and nutritive value. The calves were fitted with re‐entrant cannulae in the duodenum and ileum. The milk replacers were prepared by homogenising 30% butterfat, tallow or soya‐bean oil with skim milk prior to spray‐drying. These milk replacers (500 g), and also skim milk, were fed once daily dissolved in 3500 ml of water. Total collections of abomasal and ileal outflow were made for 24 h periods. There were no appreciable differences in abomasal emptying of fresh matter, dry matter, total fat, or in the pH of the digesta when calves received milk replacers containing butterfat or tallow, but some inhibition of gastric emptying occurred when skim milk was fed. The extent of hydrolysis of the fats which occurred in the abomasum, as evidenced from free fatty acid concentrations in the abomasal fat, decreased in the order: butterfat > soya‐bean > tallow. There was an inverse relationship between the chain length of the fatty acids and their rate of hydrolysis. Extensive biohydrogenation in the large intestine appeared to occur only when the highly unsaturated soya‐bean oil was fed. The mean apparent digestibilities of the total dietary fats were: butterfat, 95.0%; tallow, 85.3% and soya‐bean oil, 93.9%. Between 4–16 g more fat than was ingested flowed from the abomasum during the period 0–24 h after calves received skim milk, which represented 1–4% of the total abomasal outflow. Metabolic faecal fat excretion was 5.93 ± 2.02 g 100 g−1 faecal dry matter.
Effects of rapeseed meal on broilers: Studies of meat flavour, liver haemorrhage and trimethylamine oxidase activity
Authors: Griffiths Nerys M. , Fenwick G. Roger , Pearson Arthur W. , Greenwood Neil M. , Butler Edward J.
Published: October 2006

The inclusion of 10% of a high glucosinolate Brassica napus meal in the diet of three popular broiler strains for 3 weeks or 6 weeks from 1‐day‐old did not affect the flavour of the meat or exacerbate liver haemorrhage. In one strain the activity of hepatic trimethylamine oxidase fell by 50% but did not reach the levels present in hens laying tainted eggs. The body weight was reduced by about 7‐11% and the relative weight of the liver was increased by about 9‐14%.
Note on the determination of maximum amount of cereal storage protein in foods
Authors: Carlson Thommy L.‐G. , Eliasson Ann‐Charlotte , Nair Baboo M.
Published: October 2006

The maximum amount of cereal storage protein is determined in a ‘gluten‐free’ starch from the relation between the amino acid composition of gluten and ‘glutenfree’ starch. The starch contains 0.12% (w/w) protein and the amount of gluten proteins was not more than 0.05% (w/w).
Crude protein and sulphur amino acid contents of some commercial varieties of peas and beans
Authors: Evans I. Marta , Boulter Donald
Published: October 2006

Spring field bean varieties contain more protein than peas, but fluctuating yields often confuse results. Peas have a higher sulphur amino acid content than beans, but potential sulphur amino acid yield ha−1 is greater in the latter. The biological value in rat feeding trials closely reflected the sulphur amino acid content. A negative correlation was found between protein sulphur amino acid content and percentage seed protein.
Phenylacetonitrile; an auxin‐like growth substance from sugar beet (Beta vulgaris)
Authors: Wheeler Alan W. , Gil Victor , MacLeod Alexander J.
Published: October 2006

Steam distillates and ethyl acetate extracts of sugar beet leaves and roots contained an auxin‐like substance that stimulated elongation of wheat‐coleoptile sections, and whose mobility on paper chromatograms was similar to phenylacetonitrile. Gas chromatography‐mass spectrometry detected and identified phenylacetonitrile, together with 11 other volatile constituents, from sugar beet leaves.
Evaluation of rapid methods for the estimation of protein in chickpea (Cicer arietinum L.)
Authors: Singh Umaid , Jambunathan Ramamurthi
Published: October 2006

Protein content in chickpea (Cicer arietinum L.) was determined by the following rapid procedures: (a) colorimetric estimation of ammonia with phenol‐hypochlorite reagents using the Technicon auto‐analyzer (TAA) method, (b) dye‐binding capacity (DBC) method using acid orange‐12 dye, and (c) modified biuret methods of Pinckney (B1) and Johnson and Craney (B2). Results obtained with the above procedures were compared statistically with the standard microKjeldahl (MKJ) procedure. Correlation of MKJ protein values with TAA, DBC, B1 and B2 methods were 0.99, 0.98, 0.96 and 0.95, respectively. Standard errors of estimation obtained by methods B1 (0.99) and B2 (0.95) were high when compared to the TAA (0.55) and DBC (0.69) methods. Possible interference of seed‐coat pigments, effect of flour particle size, and time of shaking on protein estimation by the DBC and B1 methods were also studied. Implications of these results are discussed with reference to adapting any of these rapid methods as a routine screening procedure for the estimation of protein in large numbers of chickpea samples in a breeding programme.
The effect of diets containing field beans of high or low polyphenolic content on the activity of digestive enzymes in the intestines of rats
Authors: Griffiths D. Wynne , Moseley Gwyn
Published: October 2006

Saline extracts of the intestinal contents of 36 rats, which had been randomly allocated into six dietary groups, were assayed for trypsin, α‐amylase and lipase. The activities of both trypsin and α‐amylase were significantly reduced in rats consuming diets containing testa from Dylan, a coloured flowered variety of field bean, whilst those receiving diets containing testa from the tannin‐free, white flowered variety Triple White had comparable activities with those on a control testa‐free diet. Polyvinyl‐pyrrolidone‐saline extracts of the gut contents, however, had similar trypsin activity for all diets and it was concluded that the original observed reduction in digestive enzyme activity was due to the presence of field bean polyphenolics, which are known to be present in the testa of all coloured flowered varieties. In contrast, lipase activity was increased in rats which received Dylan testa diets. It is suggested that the presence of field bean tannins stimulates an increased pancreatic secretion of all digestive enzymes; but in the gut, the affinity of tannin for lipase is less than for either dietary protein or the other digestive enzymes.
Improvements in the approximate determination of S‐methylcysteine sulphoxide (kale anaemia factor)
Authors: Matheson Norman A.
Published: October 2006

The S‐methylcysteine sulphoxide in kale samples was determined by ethanolic extraction and thin layer chromatography of the crude extract. The separated compound reacted with ninhydrin giving a colour which was interpolated visually in a series of colours produced by standards run on the same plate. Results by this approximate procedure are compared with those found by exhaustive aqueous extraction and automatic amino acid analysis by ion‐exchange chromatography.
The collection and concentration of aroma components of soft fruit using porapak Q
Authors: Ismail Hanaa H. , Tucknott Owen G. , Williams Anthony A.
Published: October 2006

A comparison of various methods for collecting aroma components of plums using adsorption on Porapak Q indicated that extracts were more representative of components present above the intact fruit if it was loosely packed into the collecting vessel, high gas flows used for purging and the entrained volatiles adsorbed on to gram quantities of Porapak, kept agitated during collection and then desorbed by eluting with ether. Tight packing of fruit and low gas flows during collection led to extracts with fermented aromas and higher concentrations of components associated with microbial action. Heat desorption of volatiles gave poor recoveries of components eluting beyond acetic acid on a Carbowax 20M gas chromatographic column.
Plastein synthesis with α‐chymotrypsin immobilised on chitin
Authors: Pallavicini Cosimo , Finley John W. , Stanley William L. , Watters Glenn G.
Published: October 2006

Low‐molecular weight peptide fractions were prepared from soya bean, lucerne (alfalfa) leaf protein, and wild grass leaf protein by enzymatic hydrolysis. The concentrated hydrolysates were used as substrates for plastein synthesis with α‐chymotrypsin immobilised on chitin. When submitted to gel filtration on Sephadex G‐50, the plasteins formed with the immobilised α‐chymotrypsin were comparable to the plasteins formed from the soluble enzyme. Isoelectric focusing of the plasteins showed five bands each from immobilised α‐chymotrypsin and from soluble chymotrypsin. However, slight differences in the isoelectric points of the comparable bands were observed.
The dependence of crude papain yields on different collection (‘tapping’) procedures for papaya latex
Authors: Luis Madrigal S. , Alberto Ortiz N. , Cooke Rodney D. , Rodrigo Fernandez H.
Published: October 2006

The yields of fresh papaya latex, dry latex (crude papain) and proteolytic activity were studied with respect to fruit age (1.5–3 months); sex of the tree (those which produce fruit: female and hermaphrodite); time (5:30 a.m.‐2:00 p.m.) of latex collection; pattern and frequency of fruit incisions. The yields from 250 randomly selected trees (750 fruits) were investigated under these different conditions. Yields of fresh latex are frequently unreliable guides to yields of proteolytic activity. In contrast to the literature recommendations, the yields of crude papain from female and hermaphrodite trees and during different periods of the day were similar. The proteolytic activity differs significantly with time of collection only with hermaphrodite trees. The proteolytic activity of hermaphrodite crude papain is usually less than that from females (under some conditions only 60% of that from females). Yields of crude papain were higher in older fruits (2.5–3 months) from both sexes. The proteolytic activity of the crude papain was highest in the younger fruits (1.5–2 months) from female trees (30% higher than from older fruits); these activity differences with age were not significant with hermaphrodite trees. No significant differences in crude papain yields were encountered using three or six incisions per fruit at weekly intervals. The optimum procedure is to tap 2.5–3‐month‐old fruit of both sexes with three incisions between dawn and the start of rains in early afternoon, at about 4‐day intervals.
An energy analysis of the manufacture of wheat starch and related products
Authors: Crafts‐Lighty Anita L. , Beech Gordon A. , Ealden Terence N.
Published: October 2006

A study was made of energy use in the manufacture of wheat starch and related products. The process examined, the Tenstar method, used wheat flour as the raw material for producing the following products: wheat starch in a dry or wet form, dried wheat gluten, a glucose syrup and powdered dextrose. Energy use in the associated flour milling process was also examined. Milling and the transport of wheat and flour accounted for 1.27‐1.31 GJ t−1 dry solids (DS) of each Tenstar product, whereas manufacture required between 4.81‐31.33 GJ t−1 product DS. Wet starch was the least energy intensive product and dried gluten the most energy intensive on this basis. However, the energy inputs to gluten when related to this product's protein content, showed wheat gluten to be a dietary protein source whose production has a very low energy requirement (57.8 GJ t−1 protein). The energy requirements for manufacturing powdered dextrose are similar to reported requirements for refining sucrose from sugar beets, giving an energy ratio (gross calorific energy output: energy input) of 0.53 for dextrose, as compared to 0.49‐0.71 for beet sugar.
The effects of mixing, transport and duration of lairage on carcass characteristics in commercial bacon weight pigs
Authors: Moss Bruce W.
Published: October 2006

On arrival at the factory commercial crossbred pigs were subjected to various treatments: (i) penned in producer lots; (ii) mixed with pigs from another producer and (iii) mixed and subjected to an additional transport of 1‐1.5h duration. Groups of pigs were killed on the day of arrival or after overnight lairage. Carcass parameters including pH1 (pH 45 min post mortem) and pHu (pH 20 h post mortem) values of the Longissimus dorsi (LD) and adductor muscles were taken post mortem. Mixing and transport had no statistically significant effect on any of the carcass parameters measured, although overnight lairage resulted in significant decreases in hot carcass weight, killing‐out percentage and liver weight. The incidence of carcasses classified as pale soft and exudative [PSE (muscles with a pH1 of 5.9 or less)] or dark firm dry [DFD (muscles with a pHu of 6.2 or greater)] was high after both normal and overnight lairage. pH1 and pHu values of the LD and adductor muscles were not significantly affected by mixing or transport. Statistically significant differences in the incidence of DFD between treatment groups were observed. In general the incidence of DFD increased more after overnight lairage in pigs penned in producer lots, than in pigs penned in mixed producer lots.
The identification and quantification of some non‐volatile oxidation products of fatty acids developed during prolonged storage of wheat flour
Authors: Warwick Michael J. , Shearer George
Published: October 2006

Three white bread flours, stored in good conditions for 5 years have been investigated for the presence of non‐volatile oxidation products of linoleic acid. Two products have been identified and their rate of accumulation with time of storage determined.
Methods for the quantitative analysis of lipids in cereal grains and similar tissues
Authors: Morrison William R. , Tan Siew Leng , Hargin Kevin D.
Published: October 2006

Methods are described for the extraction and quantification of total lipids in cereal grains and other similar tissues, and for the determination of all the major classes of acyl lipid found in these extracts. Total lipids, obtained by direct solvent extraction or after acid hydrolysis, are quantified as fatty acid methyl esters (FAME) by gas chromatography (g.c.), using heptadecanoate (17:0) as internal standard. Individual lipid classes are separated by thin‐layer chromatography; non‐polar lipids and glycolipids are measured as FAME by g.c., while phospholipids are determined from phosphorus distribution. Crude lipid extracts are used to avoid losses during purification, and methanolysis of lipid classes is always performed without extracting the lipids from silica gel in order to minimise autoxidation, handling losses and contamination. Corrections are described for minor losses during experimental procedures, and factors are given for conversion of weights of FAME or phosphorus into weights of original lipid. In the authors' laboratory the precision of routine determinations (variations expressed as percentage of mean values) are usually well within the limits: total lipids, 1.5%; major lipid classes, 1.5%; minor lipid classes, 5%.
Hydrolysis of lactose by a thermostable β‐galactosidase immobilised on DEAE‐cellulose
Authors: Griffiths Mansel W. , Muir D. Donald
Published: October 2006

A method is described for the attachment of whole cells of Bacillus stearothermophilus to an ion‐exchange support such as DEAE‐cellulose by covalent linkage. This system enables full retention of the β‐galactosidase activity of the cells. The enzyme activity immobilised in this way is extremely thermostable with a half‐life of approximately 15 days at 60°C and pH 7. The pH optimum appears to be about 6.4 and the immobilised system hydrolyses lactose in dairy products such as whey and skim milk.
The rapid non‐enzymic determination of damaged starch in flour
Authors: McDermott E. E.
Published: October 2006

A rapid non‐enzymic method for the measurement of damaged starch in wheat flour is described. The method is based on the iodometric determination of extractable amylose. A comparison with damaged starch values obtained using an enzymic method showed that the correlation between the non‐enzymic and enzymic methods was better for flours milled from soft wheats than for flours milled from hard wheats. The relationship between starch damage values obtained by the two methods and flour particle size is examined, the results suggesting that the two methods differ in their sensitivity to the type of damage suffered by hard wheats during milling.
Some observations on wheat gluten solubilities
Authors: Patey Alan L. , Shearer George
Published: October 2006

A study of wheat protein solubilities in dilute acetic acid is presented. Up to 4% more protein can be extracted from defatted flours than from the non‐defatted flour. High‐speed homogenisation can render up to 88% of flour protein and up to 97% of dough protein soluble. One criterion for optimum fatty acid or lipid protein interaction (causing protein insolubility) is that the fatty acids or lipids should contain C7‐C9 hydrocarbon chain lengths.
A collaborative study on the determination of free amino acids in blood plasma
Authors: Williams Alwyn P. , Hewitt David , Cockburn John E. , Harris Dorothy A. , Moore R. Andrew , Davies Michael G.
Published: October 2006

Collaborative work to determine the amino acid, taurine, urea and ammonia contents of a standard mixture of amino acids and of blood plasma from a preruminant and a ruminant calf was carried out at four laboratories to assess the accuracy of the ion‐exchange column chromatographic technique. Samples of blood plasma were deproteinised by the organising laboratory and by the collaborating laboratories using their own methods. For the standard amino acid mixture the mean absolute deviation was 0.036 of the true concentration. This compared favourably with results from previous collaborative trials on protein hydrolysates. The mean absolute deviations were 0.192 for preruminant calf blood deproteinised by the organising laboratory and 0.159 for blood deproteinised by the collaborating laboratories. Comparable values for ruminant calf blood were 0.149 and 0.117, respectively. These results were much poorer than those obtained for protein hydrolysates and possible explanations are put forward for these different degrees of precision.
Characterisation of Chinese alcoholic beverages by their congener contents
Authors: Ng Tju Lik , Woo Soo On
Published: October 2006

Using gas‐liquid chromatography 33 Chinese alcoholic beverages were analysed for their contents of methanol, ethyl acetate, n‐propanol, iso‐butanol and iso‐amyl alcohol (sum of 3‐methyl‐1‐butanol and 2‐methyl‐1‐butanol). A characteristic pattern of the ratios of some of the major congeners was observed. This was compared with the corresponding results for other alcoholic beverages obtained by the authors and by other workers. It was found that the ratios of iso‐butanol: n‐propanol, iso‐amyl alcohol: n‐propanol and methanol: n‐propanol are useful criteria for the identification of Chinese alcoholic beverages.
Rapeseed meal in rations for laying hens: A review of the effect on egg quality
Authors: Fenwick G. Roger , Curtis R. Frank
Published: October 2006

The current role of rapeseed meal (RSM) as a source of protein for laying hens is discussed. The advantages of the use of meal from low glucosinolate rapeseed cultivars are emphasised. The effect of the inclusion of RSM in layer rations on egg quality is discussed with special reference to the problem of the fishy egg taint which occurs in the eggs of certain breeds of laying hen. The current understanding of the problem is outlined and potential solutions are offered, based upon plant and avian genetic manipulation or chemical treatment of the rapeseed meal.
The effects of variety and nitrogen fertiliser on protein production in oats
Authors: Welch Robert W. , Yong Yit Yuan
Published: October 2006

Five spring oats comprising two European varieties and three North American varieties were selected on the basis of differences in grain protein content (%) and grown in a field experiment with four nitrogen fertiliser treatments; (i) nil, (ii) early, (iii) late, (iv) early and late (double). Protein production (grain protein yield) and a number of its determinants including grain protein content, grain yield and yield components, the proportion of nitrogen in the grain and the ratio of grain yield: total yield (harvest index) were assessed. The adapted European varieties were higher than the North American varieties for total yield, grain yield, total protein yield, grain protein yield, harvest index and proportion of nitrogen in the grain, but lower in protein content (%) in both grain and straw. There were also varietal differences in protein production among both the European and North American varieties which were related to differences in factors such as grain weight, harvest index or the proportion of nitrogen in the grain. Nitrogen fertiliser application gave marked increases in protein production—early application primarily by increasing grain yields and late application by raising grain protein content (%). Grain protein yield was positively correlated with grain yield and all yield components, but grain protein content (%) was negatively correlated with grain yield and with all yield components except mean grain weight.
The analysis of glucosinolates in Brassica species using gas chromatography. Direct determination of the thiocyanate ion precursors, glucobrassicin and neoglucobrassicin
Authors: Heaney Robert K. , Fenwick G. Roger
Published: October 2006

A method using gas chromatography (g.c.) is described for the analysis of intact glucosinolates in Brassica leaf and seed material. Both glucobrassicin and neoglucobrassicin (indole glucosinolates) are separated using this system and summation of the contents of these indole compounds agrees well with the figure arrived at by a conventional (thiocyanate release) method. The other main thiocyanate ion precursor, glucosinalbin, is well separated from glucobrassicin and neoglucobrassicin and all three may be separated and quantified. The g.c. method has considerable advantages over the alternative method.
Yeast flora associated with fermentation of mahua flowers
Authors: Ethiraj Seshachalam , Suresh E. Ramanna , Onkarayya Havaligi
Published: October 2006

Nine morphologically different strains of yeasts were isolated from fresh, fermenting and fermented juice of mahua flowers and identified by both morphological and biochemical characteristics. The yeasts belonged to six genera namely, Kloeckera (Kl. apiculata), Candida (C. krusei and C. tropicalis), Torulopsis (T. apicola and Torulopsis sp.), Pichia (P. terricola), Saccharomyces (S. chevalieri and S. cerevisiae) and an unidentified genus.
Naturally‐occurring antioxidants in leaf lipids
Authors: Hudson Bertram J. F. , Mahgoub Salah E. O.
Published: October 2006

Lipids have been extracted from the leaves of ryegrass, broad beans and lucerne, and shown to have marked antioxidant properties as stabilisers when added to lard. The effect is due in part to natural phenolic antioxidants extracted from leaves in the lipid fraction. A series of phenolic and polyphenolic compounds have been identified and quantified in leaf lipid extract. The main ones, common to all three species, are tocopherols, ferulic acid, and quercetin. Studies of antioxidant effects in model systems have shown, on the basis of peroxide values and oxygen‐absorption induction periods, that quercetin (3:5:7:3′:4′‐pentahydroxy‐flavone) is by far the most effective of these. It is, however, less effective under the test conditions than the artificial antioxidants BHA, BHT and propyl gallate.
Nutritional evaluation of meat–soya bean protein product blends
Authors: Cichon Roman , Elkowicz Krystyna , Kozlowska Halina , Rutkowski Antoni , Sauer Willem C.
Published: October 2006

The nutritive value of protein of blends consisting of meat and soya bean protein products, which replaced either 20 or 40 % of protein of meat, were determined in rat feeding experiments. Protein efficiency ratio (PER) and net protein utilisation (NPU) were significantly lower (P<0.05) in blends containing either 20% protein from soya isolate or 40% protein from soya concentrate or soya flakes than blends containing sirloin only. However, there were no significant differences in PER and NPU when model meat (consisting of 70 and 30% protein from sirloin and connective tissue, respectively) was replaced by up to 20% protein from soya isolate or up to 40% protein from soya concentrate.
The effect of either raw or boiled liquid extract from potato (Solanum tuberosum) on the digestibility of a diet based on barley in pigs
Authors: Livingstone R. Maitland , Baird Barbara A. , Atkinson Terence , Crofts R. Michael J.
Published: October 2006

The nitrogen (N) of raw potato is poorly digested by the pig and the hypothesis tested in the experiment was that this is due to an anti‐nutritive substance present in the tuber and not simply due to the physical inaccessibility of much of the potato protein to enzyme attack or to the protein of the potato being refractory to gut enzymes. Four growing pigs, each fitted with an ileal cannula were fed on a basal diet of barley plus minerals and vitamins to which was added minced raw potato (RP) or a liquid extract of potatoes which was either freeze‐dried (LE) or boiled and concentrated (BE). These materials each contributed 12 g N day−1 for each pig. Each pig was given 2.1 kg organic matter (OM) day−1. In diet RP 25.5% of this was from potato compared with 7.2 and 7.8% in diets LE and BE, respectively. The digestibility of N determined at the terminal ileum was reduced with RP by 9.5% (NS) and with LE by 23% (P<0.01) while BE increased it by 24.7% (P<0.01) compared with the coefficient of digestibility for the N of the barley diet. The digestibility of OM was significantly (P<0.001) reduced by 9.5% with RP but with LE and BE it was similar to the control value. Over the whole gut, coefficients for N changed by −19.8% (P<0.001), −4.7% (NS) and +9.0% (P<0.05) when RP, LE or BE, respectively were included in the basal diet. Corresponding changes in OM were +2.4% (NS), +1.9% (NS) and +3.6% (P<0.05). It is suggested that the anti‐nutritive factor in potatoes should be denatured by appropriate treatment to improve the digestibility of dietary protein.
Effect of nitrapyrin on nitrapyrin residues and nitrate content in red beet roots fertilised with urea
Authors: Kallio Heikki , Linko Reino R. , Tikanmäki Elisa , Puntari Irmeli
Published: October 2006

The effect of nitrapyrin [2‐chloro‐6‐(trichloromethyl)pyridine] application on nitrapyrin residues and nitrate content in red beet (Beta vulgaris L. var. conditiva) roots and in soil fertilised with urea was studied during the 1977 growing season. The nitrapyrin residues in roots were on 15 August between 0.00–1.19 μg g−1 and on 1 October between 0.00–0.45 μg g−1 (dry weight basis) correlating significantly r = 0.99, P<0.01) to the rates of nitrapyrin applied on 8 June (0–34 kg ha−1). The content of nitrapyrin in roots decreased in autumn having in August‐September a ‘biological half‐life’ of 3 weeks. In soil the same parameter was in July‐September more than 4 months. The ratio of nitrapyrin to its main breakdown product varied in soil between 3.5–24.8 and in red beets between 0.6–1.4. Neither of these compounds were found in processed canned red beets. Nitrapyrin treatment decreased the nitrate content in both soil and beets. The inhibitor application of 18 kg ha−1 caused the highest reduction of the NO3‐nitrogen content in beets, the average values on dry weight basis being 0.51–0.34 mg g−1 for 0–18 kg ha−1 nitrapyrin application, respectively. The reduction of NO3‐nitrogen in beets from its level of 15 August to its September level was 44%. After 5 September the reduction of the nitrate level in beets was not significant.
The determination of particle size distribution in soil. A collaborative study
Authors: Jones John L. O. , Kay James J. , Park John , Bishop Clifford K.
Published: October 2006

A collaborative trial on the determination of particle size distribution in soil is described. The analytical method used was that of Avery and Bascombe. Twelve laboratories participated, all of which had considerable experience of the method. Eight soils were collected, divided and distributed by one of the laboratories. The variation in the results is due to errors arising both from the sampling technique and from the analytical method. Estimates of the within and between laboratories variation for the values found in each particle size class for the eight soils are given. Those analyses with high loss are found to give, on average, almost the same particle size distribution as those with low loss.
Glucosinolates of Lepidium sativum and ‘garden cress’
Authors: Gil Victor , Macleod Alexander J.
Published: October 2006

The aroma volatiles, and in particular the glucosinolate products, of seedlings grown from authenticated Lepidium sativum seeds are compared with those from purchased ‘garden cress’. Appreciable differences in the glucosinolate products can be observed showing that retailed ‘garden cress’ contains cruciferous seedlings in addition to, or in place of, L. sativum. Results are compared with a previous analysis of the volatile components of ‘garden cress’.
Effects of textural amendment of coarse soils on crop growth and water use
Authors: Stone David A.
Published: October 2006

The incorporation of pulverised fuel ash and two similar fine‐particle amendments, fluidised combustor ash and ground silica sand, to the Ap horizon of coarse‐textured soils increased the available‐water capacity by up to 70% but had little effect on the yield of lettuce and cauliflower grown in the field. Plants grown on amended soils extracted more water from the surface horizon and less water from depth compared with extraction from unamended soil. As a result total water use by plants from amended and unamended soils was similar. This difference in distribution of water extraction, together with greater evaporation from the soil surface of amended soils, probably explains the poor crop responses to the fine particle amendments.
Determination of protein in fish meal
Authors: Martone Celina B. , Crupkin Marcos , Barassi Carlos A. , Trucco Raúl E.
Published: October 2006

A comparison of the Kjeldahl and Lowry methods for the determination of protein in fish meal has been made. The values obtained with the rapid colorimetric Lowry method, using extracts of total fish meal proteins, were lower than those obtained by the Kjeldahl method. For fish meal from different species the general factor 1.19±0.03 (confidence limit for P<0.01) may be used to convert protein values obtained by the Lowry method into protein values obtained by the Kjeldahl method.
Cultivar identification of Vicia faba (L.) by sodium dodecyl sulphate–polyacrylamide gel electrophoresis of seed globulins
Authors: Barratt Daniel H. P.
Published: October 2006

The globulin fraction isolation from Vicia faba seeds of different cultivars and different lines of the same cultivar has been examined by sodium dodecyl sulphate‐poly‐acrylamide gel electrophoresis (SDS‐PAGE). The technique separates the globulin polypeptides into three distinct groups, termed A, B and C, with molecular weights above 46 kD, between 30–40 kD and below 26 kD, respectively. Distinct differences between polypeptide patterns of the different cultivars and of the different lines of the same cultivar were observed in groups A and B, little variation occurred in group C. Gradient zonal isoelectric precipitation was used to separate the globulin fraction of different cultivars into vicilin and legumin. Variation in polypeptide composition between cultivars was observed in both vicilin and legumin following SDS‐PAGE. No difference between cultivars was detected in group C polypeptides of legumin.
Energy use in flour production
Authors: Beech Gordon A. , Crafts‐Lighty Anita L.
Published: October 2006

Energy use at three UK flour mills was studied. The primary energy required to provide the fuel and power used in milling averaged 1.16 GJ t−1 flour. Electricity accounted for approximately 80% of this value and was the sole energy source used directly in the milling process. Electricity consumption per tonne of flour showed no significant variation between a soft grist and a hard grist. The total primary energy requirement for the milling and transport of flour delivered in bulk was 1.43 GJ t−1 compared with 1.88 GJ t−1 for flour packed in 32‐kg bags, where transport and the provision of packaging material require additional energy use. Primary energy use in wheat growing was evaluated for Canada, USA, France and the UK but did not show marked differences, at about 4.4 GJ t−1 wheat. The primary energy requirement for fuel used in transporting wheat to UK flour mills was estimated to range from 1.46 GJ t−1 of Canadian wheat to 0.08 GJ t−1 of home grown wheat. In order to make available at a UK bakery flour milled from a grist of 30% Canadian, 40% French and 30% home grown wheat, the total primary energy requirement (including wheat growing, milling, transport of wheat and flour) was 6.41 GJ t−1 flour. However, flour production results in a nett production of food energy.
An enzymic assay for β‐hydroxybutyric acid in liquid whole egg
Authors: Parry Anne E. J. , Robinson David S. , Wedzicha Bronislaw L.
Published: October 2006

A rapid biochemical method for the determination of D‐β‐hydroxybutyric acid using a specific enzyme (D‐β‐hydroxybutyric dehydrogenase) is described. The assay is based on the measurement of reduced adenine dinucleotide formed during the enzymic conversion of D‐β‐hydroxybutyric acid to acetoacetic acid. Using the biochemical assay, samples of liquid whole egg obtained from 18‐day‐old incubator reject eggs contained 1.81–2.29 mmol litre‐1 D‐β‐hydroxybutyric acid; the limit of reliable detection being estimated as 20 μmol litre‐1 for this method.
The effect of pH modification during fermentation on the quality parameters of central African black teas
Authors: Cloughley John B. , Ellis Rex T.
Published: October 2006

Adjusting the pH of fermenting tea from the physiological value to within the range 4.5–4.8 resulted in an increase in theaflavin content, a reduction in thearubigin levels, and an increase in the organoleptic evaluation of the product. Industrial‐scale acidification of commercial leaf was practicable and the market price realised on the London auction floors for treated teas was considerably higher than that for control consignments.
Some changes in the constituents upon heating a model meat flavour system
Authors: Hsieh Yen‐Ping C. , Pearson Albert M. , Morton Ian D. , Magee William T.
Published: October 2006

Percentage changes in the amino acid content upon heating with different components in a synthetic model meat flavour mixture were followed during different stages in development of the system. Heating of ten different amino acids with a simple sugar mixture (glucose, ribose and xylose) resulted in losses of approximately 95, 58, 38 and 37% of the cysteine, methionine, leucine and isoleucine, respectively, whereas the other amino acids decreased by 19–31%, but the ammonia (NH3) content by only 5%. On heating gelatin with the simple sugar mixture, tyrosine and phenylalanine losses amounted to about 58 and 40%, respectively, while the other amino acids declined by 27–37% and the NH3 content by some 12%. Heating of the composite model system (gelatin, added amino acids and simple sugars) resulted in losses of about 94, 60 and 55% of the cysteine, methionine and histidine, respectively, while the other amino acids decreased by 20–35% and the NH3 content by 15%. The possible role of some of the amino acids in the development of the synthetic meat flavour system is discussed in view of these findings.
Phenolic acids in the meal of developing and stored barley seeds
Authors: Slomiński Bogdan A.
Published: October 2006

The following free phenolic acids were identified in the meal of developing barley seeds: salicylic, p‐hydroxybenzoic, vanillic, protocatechuic, o‐, m‐ and p‐coumaric, syringic, ferulic and sinapic acids. The highest concentration of these compounds was observed at 19–31 days after anthesis. At this time the highest amount of total ethanol‐soluble, bound phenolic acids was also found. In the ripe seeds or seeds stored for 2–6 weeks after harvesting, the content of free and soluble bound phenolic acids was distinctly lower. No free caffeic or chlorogenic acids were detected in the seeds by the procedure applied.
The effect of stabilisers on the viscosity of an ice cream mix
Authors: Cottrell John I. L. , Pass Geoffrey , Phillips Glyn O.
Published: October 2006

The effect of locust bean gum, guar gum, sodium carboxymethylcellulose and carrageenan on the viscosity of an ice cream mix has been investigated over a range of shear rates. The effect of temperature on mix viscosity was also determined. The behaviour of the added polysaccharides was compared with their behaviour in other systems and carrageenan was found to show the most significant changes. The relative viscosity of mixes containing anionic polysaccharides increased with decreasing temperature; the relative viscosity of mixes containing neutral polysaccharides was independent of temperature.
Isolation of three hordeins
Authors: Ewart John A. D.
Published: October 2006

Three major barley prolamins of high, and nearly equal, electrophoretic mobilities have been separated and analysed. They appear to be free from SH groups and to have single polypeptide chains. The amino acid composition is broadly similar to those of wheat gliadins but the barley proteins have more Pro, Lys, Gly and Val, and less Asx. The molecular weights of the fast, middle, and slow members of the group are 43, 44 and 43 × 103, respectively. The relative mobilities stem from the presence of an extra Arg residue in the two faster proteins, while the dissimilar speeds within this pair are accounted for by inequality of molecular size.
Influence of feed ingredients upon the prediction of protein in animal feed‐mixes by near‐infrared reflectance spectroscopy
Authors: Williams Philip C. , Starkey Patricia M.
Published: October 2006

Mixed feeds are composed of a wide variety of constituents incorporated to a basic grain formulation. The composition varies depending on daily price fluctuations in commodities. The components most frequently encountered in the feed industry include the cereals, wheat, barley, maize and oats. Protein concentrates include soya bean and rapeseed meals, meatmeal and fishmeal. Roughage is provided by dried grasses and other forage such as lucerne (alfalfa). Other additives are present in the form of vitamin and mineral supplements and antibiotics. Due to differences in mean particle size, particle size distribution and bulk density the slopes of instrument response to composition show significant differences between commodities. The influence of addition of various commodities to basic grain calibrations is illustrated for wheat, barley and maize calibrations. Successful application of near infrared reflectance spectroscopy technology to the analysis of mixed feeds for protein has been achieved using a Neotec Model 41 GQA, by preparing separate calibrations for cattle feeds (with and without urea), pig and poultry feeds.
The metabolism of 1‐(ϵ‐N‐Lysyl)‐1‐deoxy‐D‐fructose by Escherichia coli
Authors: Griffiths David R. , Pridham John B.
Published: October 2006

A study has been made of the growth curves of Escherichia coli B cultures incubated with glucose in a simple salt solution in the presence and absence of 1‐(ϵ‐N‐lysyl)‐1‐deoxy‐D‐fructose (‘fructoselysine’; ‘FL’) in the medium. Some increase in overall growth was observed in the presence of FL under both aerobic and anaerobic conditions. Heated FL samples caused a depression of growth rate. The bacterium was impermeable to FL but was able to grow on FL supplied as the sole carbon source after an induction period of 8 h (aerobic). The subsequent disappearance of FL was shown to be due to extracellular degradation (rather than cell permeation) by an enzyme that was entirely cell‐bound and which, once induced, became a permanent feature of the cell. Studies with FL samples, [U−14C] labelled in either the lysyl or fructosyl moiety, showed that cleavage of the hexose‐lysine C—N bond occurred with the release of lysine which remained unmetabolised in the external medium. Radioactivity derived from the hexose moiety was absorbed by E. coli cells and was metabolised with the appearance of several labelled intracellular compounds and the evolution of 14CO2.
The use of porous polymers for the collection of plant volatiles
Authors: Cole Rosemary A.
Published: October 2006

The collection of plant volatiles on Porapak Q and Tenax GC and subsequent desorption for gas chromatography was investigated using synthetic mixtures of chemicals similar to those obtained from onion and from cruciferous plants. Comparisons were made of the desorption and elution of volatiles collected from chopped swede and onions. Desorption of volatiles by heating from the porous polymers was more effective than eluting, and Tenax GC was found to be the more effective porous polymer for collecting compounds with retention times greater than 9 min on a Carbowax 20M column, as from crucifers. Porapak Q was preferable for collecting compounds with retention times less than 9 min, as from onions. A canonical variate analysis made a comparison of the ‘odour profiles’, obtained by different methods, simple and easy. The volatiles collected from both intact and chopped plants were comparable with those identified in solvent extracts of macerated plants.
The isolation and analysis of cell wall material from the alcohol‐insoluble residue of cabbage (Brassica oleracea var. capitata)
Authors: Stevens Barry J. H. , Selvendran Robert R.
Published: October 2006

Cell wall material (CWM) was isolated from the wet ball‐milled alcohol‐insoluble residue of cabbage by treatment with Pronase, phenol‐acetic acid‐water and 90% aqueous dimethyl sulphoxide to remove precipitated proteins, starch and other intracellular compounds. Some solubilisation (mainly of pectic material) occurred during the purification stages. Methylation analysis of the cold water‐soluble polysaccharides showed that the main neutral glycosidic linkages in descending order of concentration, were: non‐reducing terminal arabinose groups, 5‐linked arabinose and 4‐linked galactose. The CWM contained a high level of arabinose‐containing pectic polysaccharides. The main linkages present in the non‐cellulosic polysaccharides were 4‐linked galacturonic acid, non‐reducing terminal arabinose groups and 5‐linked arabinose; doubly branched arabinose residues were also present. Sequential extraction of the CWM by aqueous inorganic solvents yielded further information on the types of polysaccharides present. The general structural features of the CWM are discussed in the light of these results.
The dietary potential of the common nettle
Authors: Hughes R. Elwyn , Ellery Peter , Harry Tim , Jenkins Vivian , Jones Eleri
Published: October 2006

A leaf protein concentrate prepared from the young leaves of the common nettle (Urtica dioica) failed to support normal growth in young rats; supplementation with methionine produced a protein efficiency ratio greater than that of casein. A nettle leaf wholemeal, providing 66% of the dietary protein, supported normal growth in young guinea‐pigs, mice and rats. Chicks receiving the whole nettle meal as their sole dietary protein grew at only half the rate of chicks given a standard commercial diet. A nettle meal‐induced hypercholesterolaemia in mature guinea‐pigs and kidney hypertrophy in mice and guinea‐pigs should perhaps be interpreted as a caution against the indiscriminate introduction of nettles into the human diet.
The production of milk rich in protein and low in fat, the fat having a high polyunsaturated fatty acid content
Authors: Clapperton John L. , Kelly Morag E. , Banks Jean M. , Rook John A. F.
Published: October 2006

In two experiments, dairy heifers were offered a basal diet of ground dried grass cubes and flaked maize. In Experiment 1, the diet contained equal amounts of these components whereas, in Experiment 2, the proportions were varied from all‐grass to equal amounts of grass and flaked maize. Before and after the main part of each experiment, the animals were offered a diet containing hay, molassed sugar beet pulp and barleybased concentrates. Compared to this diet, the grass cubes‐flaked maize diet reduced the fat content of the milk and increased the crude protein content. The proportions of all the milk fatty acids up to 18:0 were reduced and those of 18:1, 18:2 and 18:3 were increased. In Experiment 1, the basal diet of grass cubes and flaked maize was supplemented with 180 and 360 g day−1 soya bean oil given as crushed, unextracted soya beans or with 180 g day−1 soya bean oil given as a formaldehyde‐treated caseinoil preparation but none of these supplements had any effect on the composition of the milk. In Experiment 2, the crude protein content of the milk increased as the proportion of flaked maize in the diet was increased. Otherwise, there were no differences between the different diets.
Lipids and fatty acids of a whitefish (Coregonus albula) flesh and roe
Authors: Kaitaranta Jukka K.
Published: October 2006

The total lipids of whitefish flesh and roe averaged 3.0 and 9.8% fresh weight, respectively. Although neutral lipids dominated in both tissues the polar lipid content of fresh roe was unexceptionally high (2.5%). The fatty acid patterns of the total lipids from flesh and roe and of neutral lipids were similar to each other. Polyenoic acids constituted about half of the total fatty acids and monoenoic and saturated components existed in equal amounts. The calculated iodine values for the total lipids from flesh and roe indicated a slightly higher degree of unsaturation for roe fatty acids. The polar lipids were enriched in polyenoic and saturated fatty acids. Similarities in the composition and content of fatty acids from flesh and roe suggest that storage problems, apparent as a rancidity of roe products, may result from the high content of polar lipids readily hydrolysed during storage.