bluuebunny/crossref_metadata_2025 huggingface dataset:
Dispersibility of cereal proteins in urea solutions
Authors: Daftary R. D. , Pomeranz Y.
Published: November 2006

Protein estimations by the biuret method were highly correlated with Kjeldahl determinations for 87 samples of the seven major cereal grains. The extent of binding of acid orange 12 in a phosphate buffer at pH 1·7 was correlated with the protein content but was affected by non‐specific binding which varied with the tested cereals.

Extraction with 3M‐urea at 4° yielded an average of 67·9% protein from wheat, 67·3% from wheat flour, 66·2% from rye, 71·2% from oats, 46·7% from barley, 32·1% from rice, 22·3% from corn, and 24·6% from sorghum. Differences in dispersible proteins seem to be affected by the disaggregating and hydrogen‐bond‐disrupting effect of urea, and seem to be related to amino‐acid composition and functional properties of cereal proteins. The urea‐dispersible protein fraction in wheat flour was higher than in whole wheat.
The assay of annatto preparations by thin‐layer chromatography
Authors: Dendy D. A. V.
Published: November 2006

A modified method of measuring the quantity of bixin in annatto (Bixa) preparations is described. Thin‐layer chromatography is used to separate the bixin, which is then assayed spectrophotometrically. The method of separation is very rapid and no less accurate than a paper‐chromatographic method formerly used.
Field experiments on the magnesium requirement of cereals, potatoes and sugar beet in relation to nitrogen and potassium application
Authors: Birch J. A. , Devine J. R. , Holmes M. R. J.
Published: November 2006

In 43 experiments on a range of soils there was little indication that magnesium sulphate applied to the seedbed increased yield of cereals, potatoes or sugar beet. In one experiment only, on potatoes, a very high rate of muriate of potash induced magnesium deficiency. Different rates of ammonium sulphate, compared on cereals only, did not affect crop response to magnesium.

The magnesium content of barley foliage and the effects of magnesium sulphate and ammonium sulphate on this content were shown to be related to soil potassium and magnesium levels.
Nutritive value of middle eastern foodstuffs. II.—Composition of pulses, seeds, nuts and cereal products of Lebanon
Authors: Kuzayli M. V. , Cowan J. W. , Sabry Z. I.
Published: November 2006

Values were determined for proximate composition and for the energy, calcium, phosphorus, iron, thiamine, riboflavin and niacin content of locally available varieties of pulses, seeds, nuts, grains and grain products. The importance of these foods in the Lebanese diet is discussed.
Phospholipids of marine origin. I.—The hake (Merlucius capensis, castelnau)
Authors: De Koning A. J.
Published: November 2006

The composition of hake flesh and hake liver phospholipids was determined by an hydrolytic procedure and by chromatography on silicic acid. The hydrolytic procedure involved determination of lecithin‐choline, sphingornyelin‐choline, lyso lecithin‐choline, ethanolamine, serine, myo‐inositol and the average equivalent weight of the liberated fatty acids.

The composition of the flesh and liver phospholipids was very similar, the latter contained more sphingomyelins and cardiolipins at the expense of phosphatidyl choline. Phospholipid fatty acids had a markedly higher equivalent weight and unsaturation than the corresponding non‐phosphorylated lipid fatty acids. The cephalin fractions contained more long chain polyunsaturated fatty acids, more stearic acid and less palmitic acid than the phosphatidyl choline fractions. Sphingomyelins were particularly rich in lignoceric and nervonic acid.
Phospholipids of marine origin. II.—The rock lobster (Jasus lalandii)
Authors: De Koning A. J. , McMullan K. B.
Published: November 2006

The composition of rock lobster roe and hepatopancreas phospholipids was determined by chromatography on silicic acid and by an hydrolytic procedure. Rock lobster roe phospholipids were similar in composition to those of hen egg yolk except for the very low content of lysophosphatides. Rock lobster hepatopancreas phospholipids were similar in composition to hake flesh phospholipids.

Fatty acids from the phospholipids and the non‐phosphorylated lipids of both roe and hepatopancreas had the same average equivalent weight and unsaturation; the fatty acid composition showed a close resemblance. Large differences, however, were observed in the fatty acid composition of the phosphatidyl choline and cephalin fractions, the latter containing more of the polyunsaturated fatty acids.
The influence of pH on the metabolism of arginine and lysine in silage
Authors: Macpherson H. T. , Violante P.
Published: November 2006

The production of rapidly acidifying laboratory silage provides support for the hypothesis that rate of fall of pH in the early stages is the vital factor in the preservation of free arginine and lysine produced in ensilage, inhibiting the extensive decarboxylation which occurs under conditions of more gradual production of acid and of high pH.
Damage to honey bee colonies (Apis mellifera) by insecticides in Great Britain, 1956–65
Authors: Needham P. H. , Solly S. R. B. , Stevenson J. H.
Published: November 2006

Methods are described for detecting insecticides in dead bees. Bees received by the Chief Bee Advisory Officer of the Ministry of Agriculture, Fisheries & Food have been analysed by these methods and it is evident that each year some are killed by insecticides. Most such happenings are in Eastern England and are caused by spraying, especially from the air, with organo‐phosphates to control aphids on pea and bean crops. The use of poison baits to kill wasps is another cause. Such happenings could mostly be prevented by taking a few elementary precautions.
Storage life of vacuum‐packed iced trout. II.—Influence of radiation pasteurisation
Authors: Jørgensen V. , Hansen Poul
Published: November 2006

Irradiation of vacuum‐packed gutted trout to doses of 200, 100 and 50 krads at 0° produced no immediate effect upon the flavour of trout after cooking. The eating quality decreased steadily independent of dose in subsequent ice storage. The irradiated fish were still edible after 4 weeks' storage but their quality as a first class food was retained for about 3 weeks only. At the 200‐krad dose a total viable aerobic count of 1 million per g was not reached within 4 weeks. At doses of 100 and 50 krads this count was reached after 26 and 23 days, respectively. Non‐irradiated fish which spoiled in the third week of storage reached a count of 1 million per g after 15 days.
Analysis of crops and soils for residues of diethyl 1‐(2,4‐dichlorophenyl)‐2‐chlorovinyl phosphate. i.—development of method
Authors: Beynon K. I. , Davies L. , Elgar K. , Stoydin G.
Published: November 2006

Methods have been developed for the analysis of residues of a new soil insecticide, diethyl 1‐(2,4‐dichlorophenyl)‐2‐chlorovinyl phosphate (SD 7859, Birlane*) in a range of crops and soils. Enzyme inhibition procedures using plasma and fly‐head cholinesterases and gas‐liquid chromatography (GLC) can be used for the measurement of Birlane in crop and soil extracts down to a level of 0·01 μg/ml which corresponds to 0·02 ppm in the original sample at the normal sample/solvent ratios that are used.

Treated soils may be stored for at least one month at −10° without decomposition of the Birlane residues and Birlane in solvent extracts is stable for at least one month at 0°. Extraction procedures have been investigated using chloroform and acetone‐hexane mixtures with different extraction times.

Recoveries of Birlane average 95% from soils at the 0·2‐1·0 ppm level and average 100% from a range of crops at the 0·05‐0·10 ppm level. Without clean‐up, blank values of soil extracts can approach 0·2 ppm (using GLC) but are generally 0·05 ppm or less in crops apart from carrots. The interference, however, can readily be removed using column chromatography.
Analysis of crops and soils for residues of diethyl 1‐(2,4‐dichlorophenyl)‐2‐chlorovinyl phosphate. II.‐Results
Authors: Beynon K. I. , Davies L. , Elgar And K.
Published: November 2006

Crops and soils from field trials in 1963 and 1964 in the U.K. and Germany have been analysed for residues of the insecticide diethyl 1‐(2,4‐dichlorophenyl)‐2‐chlorovinyl phosphate (Birlanet, SD 7859). Residues of Birlane in turnips, cabbages, potatoes and white radish were less than 0·05 ppm when harvested 8‐29 weeks after soil applications at 4‐8 lb/acre. Residues in carrots were generally less than 0·05 ppm but were near 0·1 ppm in some mature carrots harvested from soil 17‐26 weeks after application of granules at 8 lb/acre.

The initial half‐life of Birlane in soils varied from 2 weeks to more than 23 weeks depending on the soil type, the formulation, and the dosage level.

Residues of the trichloroacetophenone that would result from the hydrolysis of Birlane could not be detected in crops and the limit of detectability was 0·02 ppm. Up to 0·1 ppm of the ketone could be detected in peat 15 weeks after application of Birlane at 8 lb/acre.
The treatment of meats with ionising radiations. XII.—effects of ionising radiation on the amino acids of meat protein
Authors: Rhodes D. N.
Published: November 2006

The amino‐acid composition of meat protein was measured by ion‐exchange chromatography after acid hydrolysis. No significant change in the proportion of any ninhydrin‐reacting component was found when the meat was exposed at 0° to γ‐radiation at dose levels of 5 or 20 Mrads, with the exception of ammonia. These results confirm that the nutritional quality of meat protein is not impaired by doses of radiation likely to be used in practice.
Fingerprinting raspberry cultivars by empirical paper chromatography
Authors: Haskell G. , Garrie J. B.
Published: November 2006

Leaves of standard clones of three old‐established raspberry cultivars and four recent Malling ones have been examined by two‐way paper chromatography, the aim being to fingerprint them empirically by their flavonoid spots and spotting patterns which probably reflect their genotypes. There may be slight seasonal phenotypic affects on manifestations of the minor components. Only Lloyd George is readily distinguishable. An ‘identi‐key’ to the spotting components shows how to separate the four Malling cultivars, and a method is provided which demonstrates how to identify a suspected Malling cultivar. An affiity index is calculated to reveal the possible degree of relationship between any two cultivars. Two‐way flavonoid spotting is a useful adjunct to the morphological description of a raspberry cultivar in providing more critical indentification.
The chemical assay of limonin, the bitter principle of oranges
Authors: Chandler B. V. , Kefford J. F.
Published: November 2006

A method is presented for the determination of limonin, the bitter principle of oranges, based upon selective extraction and conversion to the dinitrophenylhydrazone, which is separated by thin‐layer chromatography for estimation by spectrophotometry. The method can be used as a routine procedure for the study of variations in the limonin content of oranges and processed juices. Some examples are given of its application to the study of the problem of bitterness in orange juice.
The paste viscosities of wheat starch and flour‐water mixtures on cooking. I.—An intercomparison of the Hagberg Falling Number, Brabender Amylograph and α‐Amylase Activities of Australian and English Flours
Authors: Hutchinson J. B.
Published: November 2006

48 flours milled from English and Australian wheats were selected for low α‐amylase activity (0.01‐0.24 Jongh units) and their pasting properties compared by means of the Brabender amylograph. Determinations of α‐amylase made by Jongh's method showed fairly good agreement with the amylograph maxima. Hagberg falling numbers showed a much poorer agreement with the amylograph and Jongh results. Flour apparently contains some α‐amylase which is not extracted by the Jongh procedure, but which affects the amylograph results. Silver nitrate completely suppresses the a‐amylase activity in the amylograph and thereby causes a marked improvement in the pasting behaviour of flour. Secondary differences in pasting behaviour between individual flours persist after treatment with silver nitrate and these are as yet unexplained.
The reaction of wheat proteins with sulphite. II.—The accessibility of disulphide and thiol groups in flour
Authors: Stevens D. J.
Published: November 2006

The disulphide groups of flour which are accessible for reaction with sulphite, have been measured at different concentrations (0–8 M) of urea. The content of thiol groups has also been determined over the same range of urea concentrations. Results are given for two flours which yield doughs of widely different rheological properties. The accessibility of disulphide groups in the stronger flour showed a greater response to increasing urea concentration, and reached a maximum at a lower urea concentration than did the weaker flour. The results are discussed in relation to current theories of the mechanism of dough formation, involving protein thiol‐disulphide interchange reactions.
Variations in ascorbic acid content of gramineae during germination and the effect of β‐ and γ‐ radiation
Authors: Barakat M. Z. , Abdel‐Wahab M. F. , Megahed Y. M.
Published: November 2006

The ascorbic acid content of three types of Gramineae, viz., Triticum vulgare, Hordeum vulgare and Zea mays (Nab El‐Gamal and Beladi), is given and also the average variations in the seeds during germination are shown.

The effects on the seedlings of β‐irradiation emitted from small doses of radioactive H332PO4 as well as by irradiation with 131 I, are investigated.
Factors influencing the drained weight, texture and other processing characteristics of canned strawberries
Authors: Bradley B. F.
Published: November 2006

The influence of variety, spin cooking and vacuum closing on the quality of canned strawberries was investigated. The characteristics observed were drained weight, pH, acid concentration and texture.

A new variety named Majestic had significantly higher drained weight, acid concentration, pH and texture than Phenomenal, the major variety grown in Queensland. It also had a higher drained weight value when grown in one particular area.

With the Phenomenal variety, spin cooking, compared with rotary atmospheric cooking, gave a significantly higher drained weight. In addition, the fruit retained its shape and did not collapse to the same extent.

For both varieties vacuum closing gave significantly higher drained weight and acid concentration in the drained syrup than steam‐flow closing methods.
The effect of heat and other factors on whole egg and its constituents
Authors: Parkinson T. L.
Published: November 2006

Published work on the effects of heat and storage on egg white and some of its constituent proteins is reviewed; this is mostly devoted to studies of the heat denaturation of ovalbumin. Papers on egg yolk and its constituents cover investigations on ‘gelation’ and autoxidation, and a few studies on the effects of heat, storage in the frozen state and mechanical treatment of whole egg are reported.
Constitution of leguminous seeds VI.—The cookability of field peas (pisum sativum l)
Authors: Rosenbaum T. M. , Henneberry G. O. , Baker B. E.
Published: November 2006

Cookability tests (single pea puncture) and phytic acid and calcium analyses have been performed on individual peas selected from two samples of field peas (Pisum sotivum). One sample (Avion brand) was judged by the supplier to have good cooking and the other sample (3CW brand) to have poor cooking qualities.

There was a significant correlation between the cookability of individual peas (seed coats removed) and their phytic acid content when the peas were cooked in distilled water. There was no such correlation between cookability and calcium content, but there was a correlation between cookability and the ratio of the calcium contents to the phytic acid contents of the peas. The difference between the average cookability of Avion peas and 3CW peas in water containing calcium does not appear to be related to differences in the average phytic acid or calcium contents of the two samples.
The rôle of buffer salts in non‐enzymic browning
Authors: Saunders J. , Jervis F.
Published: November 2006

A technique of heat‐processing solutions in sealed jars has been used to study non‐enzymic browning, particularly with regard to the effect of added buffer salts. This technique facilitates the simultaneous examination of a larger number of solutions and permits the use of higher temperatures than would otherwise be possible.

It has been shown that systems containing a reducing sugar, an amino‐acid and a buffer salt in solution must be regarded as triple systems, there being in most cases a well defined optimum ratio of any two components of the system. It also appears that salts of carboxylic acids have no unique browning properties, the effects of both organic and inorganic buffer salts being approximately additive provided that direct reaction with the sugar cannot occur.

The importance of buffer salts as general acid‐base catalysts is stressed. Their buffering action against acid reaction products is also discussed.
An X‐ray diffraction method for directly observing the surface composition of fertiliser granules
Authors: Coates R. V.
Published: November 2006

An X‐ray powder diffraction method has been developed which enables the surface composition of fertiliser granules to be studied in situ. Coating dusts can be detected directly, and variations in composition between surface and bulk studied.
Binding and extractability of wheat flour lipid after dough formation
Authors: Wootton M.
Published: November 2006

Observations that lipids normally extracted from flour with nonpolar solvents become bound upon dough or gluten formation have been confirmed. Lipids bound in this way can be extracted by solvents of high dielectric constant and by mixtures of some alcohols with solvents containing donor hydrogen atoms. Low molar volume of solvent, in general associated with high dielectric constant, also leads to good extraction of bound lipid. Ethanol/ether/water (2:2:1) was the most efficient of the solvents tried and appeared to give almost complete extraction of lipid from flour.

The reported reduction of lipid bound in dough containing salt has been investigated further and it was found that lipid binding decreased with added salt up to about 4% of flour weight. Doughing and lipid‐binding occur when flour is mixed with solvents of high dielectric constant as well as with water.
The influence of grinding and sieving on the nutritive value of herringmeal for chicks
Authors: Laksesvela B. , Olsen S. , Utvik A.
Published: November 2006

The grinding of a herringmeal may be both significantly too coarse and too fine for chicks. Particles falling between U.S. Sieve Series Nos. 16 and 50 (respective openings 1·19 and 0·297 mm) appeared to be best.
Soil nitrogen analyses and their relation to nitrogen responses in winter wheat
Authors: Eagle D. J.
Published: November 2006

Analyses for nitrate and ammonium were carried out periodically on surface soil samples, obtained at various times throughout the season, from a large number of nitrogen on winter wheat experimental sites.

It was found that soil analyses for nitrate alone or nitrate plus ammonia were of no value for prediction of soil‐nitrogen status and nitrogen‐fertiliser responses in winter wheat.

Responses of winter wheat to nitrogen fertiliser on freely drained soils where the nitrate nitrogen content of the soil was 15 ppm or more at sowing time were only reduced by this nitrate left over from the previous season when the November–February inclusive rainfall was less than 9 ins.
The lipids of wheat III.—Further studies of the lipids of flours from single wheat varieties of widely varying baking quality
Authors: Fisher N. , Bell Brenda M. , Rawlings Christine E. B. , Bennet Ruth
Published: November 2006

The work on flour lipids reported in Part II* of the series is extended to the lipids of wheats harvested in 1960‐1962 inclusive.

The same lipid components were found in each of the varieties studied although English flours contained much larger amounts of unesterified sterols than U.S. varieties of the same crop year. Quantitative lipid analyses demonstrated substantial varietal, seasonal, regional and environmental differences in lipid content and composition of the samples, but tentative correlations previously reported between lipid data and baking performance of the 1960 crop flours were not sustained by 1961 and 1962 crop results. Evidence is presented suggesting that only in very special circumstances would the performance of a flour be limited by the level of unsaturated fat available for the lipoxidase/thiol oxidation mechanism.

Application of three quantitative TLC methods to flour lipids is described.
Phospholipids of marine origin. III.—The pilchard (Sardina ocellata, Jenyns) with particular reference to oxidation in pilchard meal manufacture
Authors: De Koninc A. J. , McMullan K. B.
Published: November 2006

The progress of the oxidation of phospholipids and non‐phosphorylated lipids in the manufacturing process of pilchard meal was examined. It was shown that pilchard phospholipids were oxidised to a certain extent in the laboratory drying process, but a severe destruction of phospholipid and non‐phosphorylated lipid fatty acids took place on storage of the meal at room temperature. Phospholipid oxidation was determined by the drop in average unsaturation of the fatty acids and also by the drop in free amino‐nitrogen.

In addition, the composition of pilchard phospholipids was determined.
Catechol oxidases, endogenous substrates and browning in developing apples
Authors: Harel E. , Mayer A. M. , Shain Y.
Published: November 2006

The content of o‐diphenols and catechol oxidase activity was followed in developing apples from fruit set to harvest time. Afterwards their level drops, apparently due to conversion to other compounds and cessation of synthesis. Catechol oxidase activity shows a peak after that occurring in content of o‐diphenols. As the fruit ripens, activity drops sharply in the particulate fractions. In the ripe apple a slight amount of soluble enzyme appears. These findings were correlated with the rate of browning of apple slices and the location of enzymes and their substrate in the fruit.

Browning of slices could be prevented by dipping them into solutions of I mM‐2,3‐naphthalenediol or 2·5% N‐vinyl‐2‐pyrrolidone. Addition of 1 mM‐sodium ascorbate to the dipping medium improved the efficiency of prevention of browning.
The non‐volatile organic acids of the differently coloured areas of the walls of ‘blotchy’ ripened tomatoes
Authors: Davies J. N.
Published: November 2006

A comparative study has been made of the individual non‐volatile organic acids in ethanolic extracts of the red and green areas of the walls of tomato fruit showing symptoms of ‘blotchy’ ripening. The titratable and total acidites of the green areas were lower, and the combined acidity higher than those of the red areas. Potassium concentrations in the differently coloured areas did not differ significantly.

Concentrations of the dicarboxylic amino‐acids, pyrrolidonecarboxylic, malic and citric acids in the green areas were all significantly lower than in the corresponding red areas. Citric acid concentrations were much lower and glutamic acid concentrations higher than those found previously in the walls of uniformly ripened fruit of similar colours. The malic/citric acid ratio in the green areas was approximately double that in the red areas. In both cases values were greater than those normally encountered in evenly ripening fruit.

The proportions of the total acidity present as malic acid in the differently coloured areas was strikingly similar to that found in the walls of normally ripened fruit of the same colour and variety. On the other hand the proportion of citric acid was markedly reduced in the ‘blotchy’ fruit walls.

It is suggested that low citric acid concentrations combined with the persistence of high polyphenol‐oxidase activity may be conducive to ‘blotchy’ ripening of tomato fruit.
The rapid determination of fat in meat products in routine industrial control
Authors: Mahmood‐Ul‐Hassan  , Pearson D.
Published: November 2006

Rapid methods for the determination of fat in meat products are discussed. Apart from volumetric procedures, those relating to changes in the refractive index and specific gravity due to dissolution of the fat in appropriate solvents were found to be suitable for industrial control purposes.
Ascorbic acid levels in Ghanaian yams
Authors: Coursey D. G. , Aidoo A.
Published: November 2006

The ascorbic acid (vitamin C) levels of several Ghanaian varieties of yam (Dioscorea spp.) have been investigated. The distribution of the vitamin within the tuber and the effects of different conditions of growth, of length of post‐harvest storage and of different cooking methods have also been studied.

Natural vitamin C levels in fresh material are found to vary greatly between varieties, but little with the district where the crop was grown. Most varieties studied contained between 6.5 and 11 mg of ascorbic acid/100g, but some contain as little as 4.5 or as much as 21.5 mg/100g. Losses during storage up to 4 months are comparatively slight in sound tubers, but severe if the tubers are damaged or bruised before storage. The retention of the vitamin during cooking varies from 65 to 95%, with different cooking techniques.

Even allowing for these losses in storage and on cooking, the quantities of yam consumed in West African diets should normally be adequate to supply the entire vitamin C requirements of the consumer.
Amino‐acid composition of maturing wheat
Authors: Pomeranz Y. , Finney K. F. , Hoseney R. C.
Published: November 2006

Amino‐acids were determined in hydrolysates of two wheat varieties harvested at various stages of maturity, and in flours milled from the wheat samples. During maturation, the concentration in protein of lysine, aspartic acid, glycine. alanine and valine decreased; and concentrations of glutamic acid and proline increased. Milling of wheat into flour reduced the concentrations of lysine, arginine, aspartic acid, threonine, glycine and alanine. Concentrations of glutaniic acid and proline were higher in flour than in wheat proteins. Concentrations of cationic side‐chains in amino‐acids were higher in wheat than in flour, and in both decreased with maturity. Total carboxyl and amide groups were higher in flour than in wheat, and their concentrations increased as the wheat matured. About 84% of the dicarboxylic acids were in amide form. Small changes were observed in concentrations of amino‐acid residues with hydroxylic or hydrophobic groups, and in cystine.
Residues in herbage and silage and feeding experiments following the use of diquat as a desiccant
Authors: Black W. J. M. , Calderbank A. , Douglas G. , McKenna R. H.
Published: November 2006

Diquat has been used as a desiccant in silage production. Results of analyses show that diquat disappears rapidly from sprayed herbage so that residues in the silage are at an acceptably low level. No toxic symptoms were observed in long‐term experiments feeding the silage to sheep and cattle and no residues of diquat could be detected in the animal tissues or milk. Of the diquat ingested by sheep 40‐45% is excreted and less than 10% of this is excreted in the urine. The large proportion of diquat unaccounted for may be degraded in the digestive system of the animal.
Stability of agricultural chemicals. I.—Hydrolytic and thermal stabilities of phosphorylated crotonamides
Authors: Brown N. P. H. , Forster A. S. , Furmidge C. G. L.
Published: November 2006

The chemical stability of organo‐phosphorus insecticides is important in determining both the shelf life of their formulations and their rates of decay after application. In common with most organic esters, they are liable to hydrolyse and their stability is considerably impaired by increase in temperature.

The hydrolysis of 3‐(dimethoxyphosphinyloxy)‐N, N‐dimethyl‐cis‐crotonamide (‘Bidrid’*) and the corresponding N‐monomethyl derivative (‘Azodrin’*) has been examined at various temperatures and under various pH conditions. Rate constants have been calculated and indicate that the alkaline hydrolysis occurs much more rapidly (approximately 17 times) than acidic hydrolysis. The breakdown mechanism differs between the two cases; acidic hydrolysis produces as its main decomposition products methylphosphoric acid and N‐mono‐ or N, N‐di‐methylacetoacetamide while alkaline hydrolysis produces dimethyl phosphate, methyl alcohol and acetone.

Both materials are highly susceptible to increase in temperature and the rates for this decomposition and their significance have been studied. Both the nature of the decomposition products and the rate of thermal breakdown are affected considerably by small quantities of water and free acid in the insecticide.

The results are discussed in relation to the existing literature on the decomposition of organo‐phosphorus insecticides and a mechanism of thermal breakdown for both materials is suggested.
The interaction of proteins during gel electrophoresis
Authors: Ewart J. A. D.
Published: November 2006

Reversible polymerisation and A + B ⇌ C type reactions among proteins during zone electrophoresis may give rise to tailing, extra bands and mobility changes. One or more of these signs are likely to appear with the milder type of interaction, i.e. equilibrium constant in the range 102–108, whether the time to equilibrium is measured in hours or less. Two‐dimensional electrophoresis is more useful for diagnosing interactions. No definite evidence has been obtained for protein‐protein interactions among the slow‐moving gliadins of Bison and Cappelle varieties and the total number of bands probably represents the minimum number of molecular species present.

The electrophoretic pattern of a given variety does not appear to alter qualitatively when the year or place of growth is changed. It is estimated that a wheat protein concentration needs to be above ∼0·1 mg/ml to be observable on a starch gel.
Comparison of antioxidants in primary and secondary oxidations
Authors: Shearer G. , Blain J. A.
Published: November 2006

The relative efficacies of a number of antioxidants including mono‐ and bis‐phenols were compared in gel emulsion systems containing linoleate and β‐carotene and subjected to autoxidation and to oxidation by lipoxidase and haemoglobin. They were also tested in liquid emulsions against oxidation of linoleate and vitamin A by lipoxidase. Information on the specificity of antioxidants towards particular systems was obtained.
Polysaccharides of the cocoa pod husk
Authors: Blakemore W. R. , Dewar E. T. , Hodge R. A.
Published: November 2006

Cocoa pod husk from Ghana was extracted successively with hot water, hot 0·5% anmonium oxalate, cold 10% potassium hydroxide, and hot 20% sodium hydroxide, and the various polysaccharide fractions isolated after dialysis. The hot‐water‐soluble fraction was examined by hydrolysis with 50% formic acid, quantitative determination of the component sugars, and characterisation of the sugars by preparation of crystalline derivatives. The major part of this fraction is a pectic material containing D‐galacturonic acid, D‐galactose, L‐rhamnose and L‐arabinose, but is contaminated with several other polysaccharides, notably a glucan and a mannan. The ammonium oxalate fraction is also a pectin but in a depolymerised form, while the main component sugar of the alkaline extracts is xylose. The insoluble husk residue is probably chiefly cellulose.
Pesticide residues in foodstuffs in Great Britain. II.—Persistent organochlorine pesticide residues in selected foods
Authors: Egan H. , Holmes D. C. , Roburn J. , Tatton J. O'G.
Published: November 2006

Residue measurements for persistent organochlorine pesticides in milk, butter, corned beef, beef fat and mutton fat, produced in or imported into Britain in 1963 and 1964 are reported. The levels in mutton fat are compared with levels found earlier; only very low residues are found in most other produce examined though some butter samples contain up to 0·1 ppm of DDT and 0·4 ppm of total DDT equivalent. Levels in the fat of grass and store‐fed animals were indistinguishable; results for milk suggest that the diet of cows in Britain contains very little γ‐BHC or dieldrin.
Pesticide residues in foodstuffs in Great Britain. III.—Arsenic and lead residues in imported apples
Authors: Pocklington W. D. , Tatton J. O'G.
Published: November 2006

Arsenic and lead residue results are given for apples imported into the U.K. from Australia, Canada, Italy, New Zealand and South Africa in 1962‐1965. The recommended intervals between final application and harvest for lead arsenate treatment against codling moth and other pests in the countries concerned are compared with practice in the U.K. and related to the residues that may occur in the fruit.
A possible contribution of phenolic components to boar odour
Authors: Patterson R. L. S.
Published: November 2006

The odorous phenolic fraction of boar preputial fluid has been analysed by gas‐liquid chromatography. Five of the six phenols detected have been identified by retention data on two stationary phases of differing polarity, and were found to be guaiacol, phenol, p‐cresol, p‐ethylphenol and m‐methoxyphenol. Quantitative data for the five phenols are presented and the contribution of these compounds to the odout of the boar is discussed.
Changes in organic acid composition during incubation of aseptically‐grown grass
Authors: Playne M. J. , Stirling Anna C. , McDonald P.
Published: November 2006

The organic acid composition of aseptically‐grown timothy grass (Phleum pratense) was examined. Changes in organic acids of the grass during incubation in small test tubes with and without the addition of lactic acid bacteria were studied. Malic acid, a major acid of the grass, was broken down during incubation mainly by the activity of bacterial enzymes. The amount of succinic acid was increased by the action of both plant and bacterial enzymes. Citric acid was not detected in the aseptically‐grown timothy grass but two unidentified acids formed a major part of the total organic acid fraction.
The in vitro hydrolysis of leaf proteins. I.—The action of papain on protein extracted from the leaves of Zea mays
Authors: Byers M.
Published: November 2006

Maize leaf protein is not digested by papain at 37°, under conditions in which casein is hydrolysed. An increase in temperature has more effect on both the initial rate of reaction, and the final amount of hydrolysis, than an increase in enzyme concentration. Maximum digestion is observed at pH 6‐6 and 70° using KCN‐activated papain: 70% of the substrate N is hydrolysed to non‐protein N. De‐fatting of the protein by neutral solvent mixtures results in only a slight increase in digestion.

Soluble N‐containing fractions precipitable by TCA occur at all pH values, but most at pH 7.5 and above. Digestion leads to almost complete solution of the leaf protein at pH 8.6 but the percentage of hydrolysis never exceeds that at pH 6.6. These soluble fractions resemble those found in similar digests of seed proteins.

Though in vivo experiments show that protein made from mature wheat leaves has a higher nutritive value than protein from young leaves, there is no corresponding increase in the in vitro digestibility of protein extracted from maize leaves of increasing maturity.
The in vitro hydrolysis of leaf proteins. II.—The action of papain on protein concentrates extracted from leaves of different species
Authors: Byers M.
Published: November 2006

The in vitro digestion by papain of protein concentrates extracted from 14 different species of leaves is described. The extent of hydrolysis varies with species and is probably influenced by preparative technique. The effect of leaf age is less certain: most proteins made by the current standard procedure from any one species, at all stages of growth, have similar digestibilities, but the digestibility of some preparations from mature leaves is less in vitro, but more in vivo, than of preparations from young leaves.

The hydrolysis of some fractionated proteins, prepared by controlled heating of leaf extracts, is also described. For all the species examined the ‘chloroplastic’ fraction is digested less, and the ‘cytoplasmic’ fraction more, than the corresponding whole protein: these results agree with those previously obtained in vivo. Differences in the N contents and in vitro digestibility of laboratory‐prepared fractions and those made on a large scale are discussed. Simulated whole protein, made by combining ‘chloroplastic’ and ‘cytoplasmic’ fractions in the correct proportions, is not hydrolysed to the same extent as the corresponding whole concentrate.

The percentages of ‘chloroplastic’ and ‘cytoplasmic’ protein, made by the method described here, varies with species, but the ratio seems not to alter as the leaf matures; this could explain the consistent in vitro results usually obtained with recent preparations, irrespective of leaf age. It is suggested that protein digestibility could be assessed rapidly by the method described here as a preliminary to the more thorough, but slower, in vivo tests.
Effect of moisture content during incubation of soil treated with organic materials on changes in sulphate and sulphide levels
Authors: Chaudhry I. A. , Cornfield A. H.
Published: November 2006

Water‐soluble sulphate and total sulphide levels were determined during 0, 3, 6 and 12 weeks' incubation (30°) of soil at varying moisture contents (0–133% mwhc) with and without addition of 1 % organic materials (cellulose, compost and dwarf peas, all in a finely ground state). With added peas, conditions were apparently anaerobic at all moisture contents, since immobilisation of sulphate and accumulation of sulphide occurred. Where cellulose or compost were added, sulphide accumulated only at 80% mwhc and higher moisture contents, and increased with moisture content. In unamended soil and soil + compost only sulphate accumulated at 20–60 % mwhc and accumulation increased with moisture content in this range. Where cellulose was added sulphate immobilisation occurred and was less at 20–60% mwhc than at higher moisture levels. At 80% mwhc or more anaerobic effects were predominent. The optimum moisture contents for the accumulation of sulphate and sulphide were 60% and 133% mwhc respectively.
The differential determination of lysine in heated milk. I.—In vitro methods
Authors: Bujard E. , Handwerck V. , Mauron J.
Published: November 2006

Lysine content and availability were determined in a set of milk samples which had sustained increasing heat treatments. Lysine content was measured after acid hydrolysis of the sample (TLV or x‐value), lysine availability by an enzymic digestion procedure (ALV‐e or y‐value) and by two modifications of the fluorodinitrobenzene method: the direct method (ALV‐f I or z‐value) and Carpenter's corrected straight acid procedure (ALV‐f II or v‐value). The four procedures gave strongly correlated, but numerically quite different results. The enzymic procedure and Carpenter's chemical method produced very similar results for lysine availability. In all heated samples, lysine content was much higher than lysine availability.

The direct fluorodinitrobenzene method yielded values intermediate between those for lysine content and ‘true’ lysine availability. A nomograph is presented which accounts for the different conditions of lysine in heated milk and allows the interconversion of the x, y, z and v‐values.
The differential determination of lysine in heated milk II.—Comparison of the in vitro methods with the biological evaluation
Authors: Mottu F. , Mauron J.
Published: November 2006

Having secured the values for lysine content and availability in a set of milk samples by four in vitro methods, we checked the results with those obtained by the in vivo procedure. The biological determination of lysine availability was performed in young rats using a gluten‐zein basal diet supplemented with the appropriate amino acids. The live‐weight gain was used as a measure of the available lysine content of the samples. The results procured by the biological evaluation correlated best with those of the enzymic determination (ALV‐e) and the corrected FDNB method (ALV‐f II). The absolute figures were identical within the 5% confidence limits. All the data presented are in conformity with the working hypothesis that in heated milk the reaction at the epsilon amino group of lysine controls biological lysine availability by transforming this amino acid into an enzyme‐resistant inactivated form.
The zinc and manganese contents of some British poultry foods
Authors: Dewar W. A.
Published: November 2006

A series of foods used in poultry feeding in the United Kingdom was analysed and the zinc and manganese contents are reported.
Adsorption of disulfoton by soil
Authors: Graham‐Bryce I. J.
Published: November 2006

Adsorption of the systemic insecticide disulfoton (diethyl S‐[2‐(ethylthio) ethyl] phosphorothiolothionate) by soil was studied using a wet slurry technique. Extraction of soils and solutions after equilibration showed that more disulfoton was lost from solution than could be extracted from soil, principally because of microbial alteration and adsorption by glass. In two contrasting soils equilibration was complete by 3 h and air‐dry soils in the laboratory adsorbed similarly to the moist field soils from which they were derived. Adsorption was fully reversible if desorption took place immediately after uptake when soils were still wet, but the release was modified when the soils were allowed to dry thoroughly between adsorption and desorption. The empirical Freundlich isotherm fitted adsorption results for 17 different soils well. The isotherms had different curvatures but deviations from linearity were small so that linear isotherms provide good approximations. Comparison of the slopes of the best‐fitting linear relationships showed that adsorption was closely related to the amount of organic matter in the soil.
Fertiliser requirements of potatoes in relation to kind of soil and soil analysis
Authors: Boyd D. A. , Dermott W.
Published: November 2006

Responses of maincrop potatoes to N, P and K fertilisers were measured in 119 experiments done by Soil Scientists of the National Agricultural Advisory Service in the years 1955‐62. The experimental sites were spread over 13 soil groups, most of which corresponded to particular soil series.

Average crop responses to P and K are given for each soil group. The amount of response was related to soil texture and to content of soluble P or K in the soil. For a given content of soluble P in the soil, crops on loamy sand and sandy loam soils gave a larger response to the first level of P fertiliser (0.5 cwt P2O5 per acre) than did those on silty loams, clay loams and clays; but the additional response to the second level of P fertiliser and, consequently to the optimum dressings of P, was greater for crops grown on the heavier‐textured soils. P response was also related to depth of freely drained soil, sites with impeded drainage giving larger responses to P than freely drained sites.

The proportion of soils poor in K, crop responses to K and optimum dressings of K fertiliser were all greater for the loamy sands and sandy loams than for the silty loam, clay loam and clay soils.

The optimum dressings of N and K for almost all the soil groups were less than the average amounts currently used on maincrop potatoes in Great Britain; however, the seasons seem to have been relatively unfavourable to N and K responses. For P, the average amounts used were less than the optimum for most of the silty loam, clay loam and clay soils but more than the optimum for most soils of lighter texture.
Some chemical and histological changes in dehydrated apple
Authors: Lee C. Y. , Salunkhe D. K. , Nury F. S.
Published: November 2006

The effects of several dehydration processes on chemical compounds which may contribute to apple flavours and histological changes were investigated. It was shown that the effects on chemical compounds and histological changes were minimal by freeze dehydration as compared with other dehydration processes studied. Cryogenic freezing and osmotic dehydration treatments prior to freeze dehydration prevented cellular damage during the freezing step and had little adverse effect on the tissue of freeze dehydrated apple slices.
Use of alkali in a rapid procedure for the solation of partly‐degraded deoxyribo‐nucleic acid: Investigation of the method introduced by W. Jones
Authors: Jones A. S. , Jones Diane K. , Maatough M. F. S. , Walker R. T.
Published: November 2006

An investigation has been carried out in order to avoid deamination of cytosine residues in the isolation of deoxyribonucleic acid (DNA) using hot alkali. DNA obtained by the method of W. Jones1 contains much smaller amounts of uracil residues than that generally available commercially. Attempts to modify the method of Jones to yield a completely undeaminated product and at the same time to maintain the simplicity of this process, were not successful; the products were either deaminated to the same extent or contained much protein. It was found that, during the action of alkali at 100° on highly‐polymerised DNA, cytosine residues were deaminated to uracil residues and free adenine and traces of guanine were liberated.
A study of the volatile flavouring constituents of canned Malayan pineapple
Authors: Howard G. E. , Hoffman A.
Published: November 2006

About 35 volatile compounds have been detected in canned Malayan pineapple and 18 of these have been identified by the gas chromatographic analysis of headspace vapours using columns containing polyethylene glycol 400, di‐(2‐cyanoethyl) ether and polypropylene glycol. A new method of sampling headspace vapours is described.

Peaks in the chromatograms were classified by subtraction with group reagents, namely dimedone, hydroxyammonium chloride and alkaline hydroxyammonium chloride, which removed aldehydes, all carbonyl compounds, and esters and carbonyl compounds respectively. Individual compounds were identified by their relative retentions on three different stationary phases.
Accelerated drying of groundnuts
Authors: Ahmed S. Ansar , Ramachar D. , Allabaksh M. , Rao S. D. Thirumala
Published: November 2006

Curing and drying of unshelled groundnuts is difficult when harvesting coincides with the rainy season. Groundnuts on haulms have then a high moisture content and if not cured or dried artificially to a safe moisture level, deteriorate quickly on storage. Work on the comparative merits of sun‐drying and accelerated‐drying has been carried out and the storage behaviour of the respective lots studied using as a control, nuts, not subjected either to sun or accelerated drying. Sun‐dried groundnuts were slightly lower in free fatty acids during the storage period. Accelerated‐dried groundnuts also kept well both in respect of free fatty acids and peroxide value of oils.
The effect on honeybee mortality of applying insecticides as sprays or granules to flowering field beans
Authors: Free J. B. , Needham P. H. , Racey P. A. , Stevenson J. H.
Published: November 2006

The effects on foraging bees of spray formulations of demeton‐methyl and granular formulations of disulfoton and phorate applied to field beans in flower, were compared. Sprays killed honeybees foraging on the beans, whereas granules did not, either immediately after application or later. After becoming systemic in plants, the insecticides seemed harmless to bees.