bluuebunny/crossref_metadata_2025 huggingface dataset:
Physico‐chemical studies on agricultural sprays VIII.—Viscosity and spray drop size of water‐in‐oil emulsions
Authors: Ford R. E. , Furmidge C. G. L.
Published: November 2006

The effect of the viscosity of the spray fluid on the size of drops produced from fan‐jet nozzles is complex; an increase in viscosity can lead to either an increase or a decrease in the drop size. With water‐in‐oil emulsions the value of the viscosity governing spray behaviour is the limiting value measured under conditions of very high shear.

The factors which influence the limiting value of the viscosity include the disperse phase ratio, the method of mixing and the degree to which the two phases are mixed, the nature and concentration of the emulsifying agents used and the type of toxicant incorporated in the emulsion. Within certain limits, it is shown that the disperse phase ratio provides a convenient means of varying the viscosity of the emulsions and that the viscosity may also be varied by variations in the emulsifying agents and toxicants. Although the method of mixing has a considerable effect on the viscosity of the emulsion, the further mixing that takes place in the spray nozzle governs the effective viscosity of the spray fluid that is emitted from the nozzle.

The practical application of the theoretical expressions which describe the formation of drops from fanjet nozzles has been discussed and the relationship between disperse phase ratio, viscosity, nozzle size and operating pressures has been illustrated for several typical water‐in‐oil emulsions.
Quantitative analysis of water‐soluble fertilisers by aqueous solution infra‐red spectroscopy
Authors: Goulden J. D. S. , Manning D. J.
Published: November 2006

A method has been devised for the determination of ammonium, nitrate, phosphate and sulphate in water‐soluble artificial fertilisers. The infra‐red absorption spectra of suitably prepared aqueous fertiliser extracts were recorded and the absorbences measured at the appropriate four wavelengths. Results calculated from these absorbences gave ammonium concentrations which agreed with those obtained by chemical analysis to an accuracy of about 0.1% at the 10% level, whilst the nitrate and phosphate results agreed to about 0.3%.
Content of rhodanidogenic glucosides in some Brassica crops
Authors: Josefsson E.
Published: November 2006

The method of Aldridge has been used in order to investigate the content of thiocyanate‐yielding glucosides in Brassica crops, and methodological investigations have been made. Variation in thiocyanate‐yielding glucosides was examined in relation to harvest times, different morphological parts of the plant, older and younger parts of the plant, total populations, and individual plants. The content of thiocyanate‐yielding glucosides was highest at an early stage of the growth period and higher in the younger than in the older parts of the plant. In marrow‐stem kale the content was highest in the lamina, and in turnip rape the highest content was in the root, while the differences between the morphological parts of the rape variety were less marked. Evidence is presented that the content of the thiocyanate‐yielding glucosides is partly genetically controlled.
Effect of sodium chloride and moisture content on ammonification and nitrification in incubated soil
Authors: Sindhu M. A. , Cornfield A. H.
Published: November 2006

A study was made of the effect of different soil moisture contents (from near the wilting point to water‐logging) combined with various levels of added sodium chloride (0.5‐2.0%) on the accumulation of mineral nitrogen (ammonia plus nitrate) during incubation (30°) of a neutral clay loam for 3 and 6 weeks. The optimum moisture content (50% m.w.h.c.

m.w.h.c.=maximum water‐holding acapacity

) for mineralisation and nitrification was not affected by addition of sodium chloride. The most pronounced effect of sodium chloride in reducing mineralisation and nitritification occurred at the lowest moisture content and was very marked even at the lowest level (0.5%) of sodium chloride. Nitrification was completely suppressed by 1‐2% sodium chloride at all moisture contents but ammonification continued even with 2% sodium chloride. The presence of 1‐2% sodium chloride resulted in loss of nitrate at both low and high moisture contents, whilst 0.5% sodium chloride caused loss of nitrate only at 25% m.w.h.c.
Residual mercury content of seed potatoes treated with organo‐mercury disinfectant solutions
Authors: Hamilton G. A. , Ruthven A. D.
Published: November 2006

Before export from Scotland, certain seed potatoes are mechanically washed and then dipped in organo‐mercury fungicide solutions to control tuber‐borne diseases. During transit and after receipt, these potatoes may be accidentally eaten by humans or animals, and the work reported here was done to find out whether the mercury residues reach a level likely to constitute a toxic hazard. Analyses were carried out on both cooked and uncooked whole potatoes, and on the peel and the flesh. The potatoes were stored and analysed at intervals over a period of time comparable with the time taken during export. The effect of haulm destruction on the subsequent uptake of the disinfectant was investigated. Also included are analyses of tubers which were dipped in organo‐mercury solutions after being washed over different types of rollers in a commercial machine. The results indicated that the levels of mercury present would make treated potatoes unacceptable for consumption. However, potatoes grown from treated seed were found to contain very small amounts of mercury, which were no greater than untreated control material, and which were of no toxicological significance.
Studies on potassium nutrition of plants. II.—Some effects of potassium deficiency on the organic acids of leaves
Authors: Freeman G. G.
Published: November 2006

Leaf organic acids of a series of plants have been determined by silica gel chromatography. Red beet and cabbage were grown in sand culture at six levels of potassium nutrition ranging from extreme deficiency to high potassium concentration. Potassium deficiency in cabbage, beet and potato leaves resulted in large increases of total organic acids, whereas there was a decrease in lettuce and no effect in Italian rye grass.

Volatile organic acids of cabbage leaf were quantitatively minor components but at two extreme levels of potassium nutrition, they were present in the same relative proportions as total organic acid. Shikimic acid was tentatively identified in field‐grown rye grass (0.96% of dry weight).
Formation of higher alcohols by wine yeasts, and relationship to taste thresholds
Authors: Rankine B. C.
Published: November 2006

The amounts of n‐propanol, iso‐butanol and iso‐amyl plus active amyl alcohol produced during fermentation of grape juice were found to vary considerably according to the yeast used. The yeasts studied included 11 wine yeasts and one brewery yeast, all belonging to the genus Saccharomyces, and 4 yeasts belonging to genera which sometimes cause wine spoilage. Experiments were carried out in the laboratory and confirmed on pilot‐plant scale.

The average production of n‐propanol in juices from 4 grape varieties varied from 13 to 106 ppm depending on the wine yeast used. The corresponding variations in the production of iso‐butanol and isoamyl plus active amyl alcohol were 9 to 37 ppm and 115 to 262 ppm respectively,. Juices from different varieties' of grapes (Vitis vinifera) differed somewhat in the amounts of higher alcohols formed, irrespective of the yeast strain used.

An increase in temperature of fermentation from 15° to 25° with four yeasts produced an average of 24% more iso‐amyl plus active alcohol and 39% more iso‐butanol, and 17% less n‐propanol. A yeast/temperature interaction occurred.

An increase in pH from 3.0 to 4.2 with four yeasts produced 28% more iso‐amyl plus active amyl alcohol, 85% more iso‐butanol, and 11% more n‐propanol. A yeast /pH interaction occurred.

Spoilage yeasts examined also formed higher alcohols and the amounts were not related to sugar consumed during the fermentation.

Taste thresholds of the higher alcohols, with the exception of active amyl alcohol, were measured in dry white wine with 7 tasters. Iso‐amyl alcohol thresholds ranged from 100 to 900 ppm (mean 300 ppm) and iso‐butanol and n‐propanol both exceeded 500 ppm. The average threshold of iso‐amyl alcohol in distilled water was 4 ppm. For certain tasters strains of yeast can produce sufficient differences in iso‐amyl alcohol to be detectable organoleptically, but differences in iso‐butanol and n‐propanol are not large enough to be detectable.
Antioxidants in oats: Mono‐esters of caffeic and ferulic acids
Authors: Daniels D. G. H. , Martin H. F.
Published: November 2006

Two‐dimensional thin‐layer chromatography has shown the presence of 24 phenolic antioxidants in oats, and the present paper deals with the identification of five of these. Two of them have been isolated by column chromatography and characterised. One consists of the homologues, n‐hexacosyl caffeate and n‐octacosyl caffeate (proportions, 3:1, approximately) and the other, 26‐O‐caffeoyl‐26‐hydroxy‐hexa‐cosanoic acid with 28‐O‐caffeoyl‐28‐hydroxyoctacosanoic acid (proportions, 3:1, approximately).

Evidence is presented for the probable structures of the remaining three antioxidants, based on two‐way thin‐layer chromatographic comparison with the synthetic ferulates: n‐hexacosyl ferulate, 26‐O‐feruloyl‐26‐hydroxyhexacosanoic acid and hexacosane‐1,26‐diol monoferulate. The preparation of these ferulates is described, and in addition, that of two caffeates, n‐hexacosyl and n‐dodecyl. The antioxidant activities of the above compounds were measured.
Long‐term residues arising from 14CO2 fixation in swine tissues
Authors: Schach Von Wittenau M.
Published: November 2006

Pigs injected intramuscularly with 14C sodium earbonate solution were killed after 9 and 21 days. The protein hydrolysate from liver tissues were treated with ninhydrin to liberate CO2 which was used for determination of residual radioactivity. Most of the 14C from the fixed CO2 was liberated by this treatment, which was considered to be a suitable method for estimating long‐term residues of 14C in tissues arising from a 14CO2 fixation process. The proportion of 14C in various amino acids remained almost constant over the period of the test.
Milling of solvent‐extracted wheat, semolina and flour. I.—Effect on endosperm fragmentation and protein shifting
Authors: Kent N. L. , Evers A. D.
Published: November 2006

The degree of endosperm fragmentation in milled flour and degree of protein shifting in air‐classified fractions were slightly augmented by pre‐milling treatment of Manitoba wheat and milled products with acetone; they were more markedly affected by treatment with methanol if the residual solvent was promptly removed after treatment. In these circumstances, gluten could be recovered from the flour. Methanol, acting upon wheat, semolina or flour for extended periods of time, had a deleterious effect on the protein, severely reducing endosperm fragmentation and preventing the recovery of recognisable gluten from the milled flour; aqueous butanol had a similar effect.
Acidic components of boar preputial fluid
Authors: Patterson R. L. S.
Published: November 2006

Several acids present in the acidic fraction of boar preputial fluid have been identified by gas chromatography. They are acetic, propionic, n‐butyric, isobutyric, n‐valeric, isovaleric, α‐ and β‐methylvaleric, caproic, n‐nonanoic and n‐undecanoic acids. Unsaturated aliphatic acids include pent‐4‐enoic, pent‐2‐enoic, hept‐2‐enoic and oct‐2‐enoic acids. Benzoic, phenylacetic and β‐phenylpropionic acids were also identified. Several peaks remained unidentified.

Quantitative data for the major components (aromatic acids and acetic acid) are presented and also for the C3 to C5 saturated aliphatic acids which are known to have unpleasant odours and low thresholds of detection.

The contribution of these compounds to the odour of a boar is discussed, but it is concluded that they contribute little to the taint of heated boar fat.
Microbiological effects of synthetic food colouring matters. Some aspects of the adsorption of aromatic solutes at biological surfaces
Authors: Giles C. H. , Nursten H. E.
Published: November 2006

Evidence is given to support the hypothesis that readily associating cationic dyes are liable to be inimical to biological cells because of the effects of their adsorption as ionic micelles at anionic sites, probably DNA. From an examination of the molecular structures of the food dyes now permitted in the United Kingdom it appears that microbiological activity in foodstuffs is likely to be affected only exceptionally.
Determination of alkyl dinitrophenyl carbonates and other esters, with particular reference to dinobuton, in fruit and vegetables
Authors: Crossley H. , Lynch V. P.
Published: November 2006

A method for determining residues of dinobuton in crops has been developed. It is based on the extraction of the crop with hexane followed by a clean‐up involving acid potassium permanganate solution, and chromatography on neutral alumina. Dinobuton is converted on the alumina column to an aluminium salt of dinoseb, which is eluted with aqueous acetone containing butylamine, and determined spectro‐photometrically at 378 mμ. The method is applicable to other alkyl dinitrophenyl esters.
Chlorogenic and quinic acids in sunflower meal
Authors: Milić B. , Stojanović S. , Vučurević N. , Turčić M.
Published: November 2006

Chlorogenic and quinic acids were isolated from the kernel of sunflower seed by column chromatography and identified by paper chromatography. Ultra‐violet and infra‐red spectra of the above acids were compared with those of pure preparations. The contents of both acids in the kernel and hull of sunflower seeds were determined and the conversion of chlorogenic acid into quinic acid at temperatures of 100° and 135° was followed. During storage of sunflower meal re‐synthesis of chlorogenic acid was observed. Effects of isolates of chlorogenic and quinic acids on α‐amylase, trypsin and lipase activity were detected.
Physiology of Bengal gram seed. III.—changes in the phosphorus compounds of the seed parts during ripening of the seed
Authors: Lal B. M. , Verma S. C.
Published: November 2006

Seed parts of Bengal gram have been studied for their total, acid‐soluble, inorganic, phytin and phosphatide phosphorus fractions at different stages of seed development.

Except for the phytin phosphorus in the cotyledons and phytin and total phosphorus in the embryo (i.e. excluding the cotyledons), all phosphorus fractions decreased over the period of sampling. Largest decreases occurred in the seed coat which is commensurate with its metabolic necessity.

The cotyledons have been found to contribute largest amounts to the content of the phosphorus fractions in the whole seed, though at early stages of maturity, the seed coat also contributes a fairly large proportion.
Preparation of gliadin by urea extraction
Authors: Lee J. W.
Published: November 2006

A method in which, after a preliminary water extraction, all the gluten proteins in flour may be extracted by 2M urea is described. The protein so extracted is mainly gliadin, relatively free from high‐molecuiarweight glutenin. Gel filtration with Bio Gel P‐150 polyacrylamide beads and electrophoresis in starch gel of varying porosity shows that the molecular weight distribution is relatively narrow. It is suggested that, under some conditions, an unidentified compound of low molecular weight is responsible for the intermolecular crosslinking of gliadin molecules to give high‐molecular‐weight glutenin.
RAPID METHOD FOR THE DETERMINATION OF STEAM‐VOLATILE FATTY ACIDS IN RUMEN LIQUOR
Authors: Youssef F. G. , Allen D. M.
Published: November 2006

A method is described for the rapid separation of steam‐volatile fatty acids in rumen liquor by gas‐liquid chromatography and automatic titration of the eluted acids. The method consists of a pressure programme for nitrogen gas which allows the separation of acids up to n‐valeric in 22 minutes.
Effect of solid hydrocarbons as additives in breadmaking
Authors: Elton G. A. H. , Fisher N.
Published: November 2006

A study of pure saturated hydrocarbons as experimental breadmaking additives has shown a critical dependence of loaf volume on chain length of the additive, addition of two methylene groups converting a highly significant volume reduction to a highly significant volume increase. The results are discussed in the light of current hypotheses of the mechanism of action of lipids in breadmaking, none of which is regarded as capable of explaining all the observed phenomena. A ‘reservoir’ of crystalline additive was shown not to be essential to the improving effect, and factors other than melting point of the additive were found to be involved, including a ‘flour factor’.
Mineral composition of apples. VII.—The relationship between fruit composition and some storage disorders
Authors: Perring M. A.
Published: November 2006

There is evidence that the incidence of each of three storage disorders of Cox's Orange Pippin apples (senescent breakdown, low‐temperature breakdown and bitter pit) is affected by the mineral composition of the fruit. These effects have been studied by comparing initial average compositions of bulk samples with the storage behaviour of bulk replicates and by experiments with individual apples in which apples were analysed after their storage record was known.

It is suggested that if the Ca level in an apple is less than 3 mg/100 g fresh weight it will be liable to senescent breakdown at an early stage of storage. A P concentration of less than 8 mg/100 g may have the same result even if the Ca level is high.

Low‐temperature breakdown is less likely in apples with high levels of K, P and Mg than in apples with low levels of these elements.

The results confirm that low average Ca concentration is associated with bitter pit. It is suggested that if the average Ca concentration exceeds 5 mg/100 g fresh weight the sample will probably be free from this disorder. The relationship between Ca and bitter pit in apples stored individually was not clearly defined.
Changes in leaf protein lipids in vitro
Authors: Shah F. H.
Published: November 2006

The lipids were responsible for the development of rancidity in leaf protein concentrates from wheat, kale, maize and red clover on prolonged exposure to air. Phospholipids were shown to oxidise more rapidly than neutral fats. The enzyme systems causing changes in the leaf protein concentrate were inactivated by heating the protein in nitrogen at 100°, but non‐enzymic oxidation of the lipids continued.

Addition of ascorbic acid failed to prevent oxidation, but dried ‘amla’ (Emblica officinalis) fruit reduced oxidation considerably. Dried ‘amla’ leaf powder was more effective and ‘jantar’ (Sesbania aegyptica) leaf powder was less effective.
Gel filtration on Sephadex® LH‐20.—A general clean‐up method for pesticides extracted from grain
Authors: Horler D. F.
Published: November 2006

Gel filtration on Sephadex LH‐20 in ethanol was shown to be a practical method for the single stage clean‐up of insecticide residues from grains. The advantage over previous column clean‐up procedures is that one set of conditions is applicable to most insecticides. The process is thought to be particularly applicable where routine screening procedures are operated. The clean‐up is adequate for thin‐layer chromatography.
Deterioration of β‐carotene in certain hydrogenated fats. II.—Products of β‐carotene deterioration and nature of the green pigment
Authors: McWeeny D. J.
Published: November 2006

The non‐saponifiable fraction from a sample of β‐carotene‐hardened palm kernel oil which had developed a green discoloration has been examined. A number of β‐carotene oxidation products were found and these included a number of β‐carotene epoxide derivatives. A compound thought to be β‐apo‐3‐carotenal was also found, but the apo‐2‐ and apo‐4‐carotenals were not present in more than trace amounts. A major component was similar to, but not identical with, mutatochrome (β‐carotene 5,8‐epoxide). It is suggested that the green discoloration of the carotenised fat was due to oxidation of β‐carotene to epoxide derivatives by traces of peroxyacids and the conversion of these epoxides into green‐blue ionised forms by the action of an acidic material present in the fat.
Effects of a skimmed milk and chocolate diet on serum and skin lipids
Authors: Macdonald I.
Published: November 2006

A diet containing 28 g chocolate per kg body weight together with skimmed milk powder was given each 24 hours to 14 men and 15 women aged 19‐21 years. After five days on the diet the fasting serum cholesterol and triglyceride values were compared with values obtained before the diet commenced. Similar comparisons were made for the cholesterol and triglyceride levels on the skin of the face. Changes were found in the cholesterol and triglycerides in both the serum and skin surface lipid in association with the diet. The sex of the consumer also influenced the nature of the change.
Analysis of crops and soils for residues of chlorfenvinphos insecticide and its breakdown products
Authors: Beynon K. I. , Edwards M. J. , Elgar K. , Wright A. N.
Published: November 2006

Field crops treated with chlorfenvinphos insecticide have been analysed for residues of the parent compound and for possible residues of its breakdown products, 1‐(2′,4′‐dichlorophenyl)ethan‐1‐ol (II), 2,4‐dichloroacetophenone (III), 2,4‐dichlorophenacyl chloride (VIII) and conjugates of (II).

Residues of (II) and (III) did not exceed 0.2 ppm in soils within six months of application of chlorfenvinphos at up to 8 lb/ac. Residues of (VIII) could not be detected in any of these soils, and the limit of detectability was 0.02‐0.04 ppm.

Crops that were grown in soils treated with up to 4 kg/ha ( to 3.6 Ib/ac) of chlorfenvinphos contained detectable residues of chlorfenvinphos (<0.01‐0.95 ppm) at harvest, and the highest residues were found in radishes. However, residues of the possible breakdown products (II), (III) and (VIII) could not be detected in any of these crops, and the limit of detectability was 0.01‐0.05 ppm.

When chlorfenvinphos was applied to the foliage of potatoes there was some evidence for conversion of the trans (β) isomer to the cis (a) isomer. Both isomers were degraded rapidly and the initial half‐life of chlorfenvinphos (cis + trans) was about 3 days.

Residues of chlorfenvinphos and the breakdown products (II, free and conjugated), (III) and (VIII) could not be detected on potato foliage, potato tubers, or maize grain 13‐98 days after foliar application of chlorfenvinphos at up to 1 kg/ha on potatoes and up to 2 kg/ha on maize. The limits of detectability were 0.005‐0.05 ppm.
Freeze‐drying of raw beef I.—Influence of some raw material variables
Authors: Bengtsson O. , Bengtsson N. E.
Published: November 2006

The effect of raw material variables, such as breed, sex, age, fat content of muscle and ageing time, upon the quality of the reconstituted product were studied in multifactorial experiments of a preliminary nature. The effects observed were in fair agreement with general experience with unprocessed raw beef and with the limited published data for reconstituted freeze‐dried raw beef.
Application of chemical methods for the assessment of beef quality. II. Methods related to protein breakdown
Authors: Pearson D.
Published: November 2006

Various methods for assessing the extent that the protein has spoiled in stored beef are considered in relation to the various criteria discussed in Part I. From the point of view of routine quality control, the macro‐distillation of the volatile nitrogen produced appears to be the most reliable method. From statistical correlations with odour scores, most beef can be considered to be acceptable if the total volatile nitrogen (TVN) and TVN/FF (fat‐free) figures do not exceed 16.5 and 19.7 mg N/100 g respectively.
Action of glutaraldehyde, nitrous acid or chlorine on wheat proteins
Authors: Ewart J. A. D.
Published: November 2006

The amino acid analyser has been used to determine which amino acid side chains (except that of tryptophan) in wheat proteins are attacked by three reagents. Glutaraldehyde crosslinks gliadin by reacting with lysine and tyrosine residues so that it gives an electrophoretic pattern resembling that of glutenin. Wheat gliadin after treatment with nitrous acid suffers an overall reduction in electrophoretic mobility due to deamination of lysine side chains. Chlorine oxidises part of the cystine and methionine of wheat flour protein to cysteic acid and the sulphone respectively, destroys a fraction of the tyrosine and histidine, and causes some deamidation probably as a result of hydrolysis by hydrochloric acid. The results suggest that there may be buried lysine and tyrosine residues in, and some degrees of structural similarity among, the gliadin proteins. Additional support for the crosslinked nature of glutenin is provided.
Identification of some constituents of carrot seed oil
Authors: Seifert R. M. , Buttery R. G. , Ling L.
Published: November 2006

The composition of carrot seed oil has been studied using gas‐liquid chromatography separation of components and characterisation by infra‐red absorption and mass spectrometry. Evidence was found for the identities of 23 components. Of these, camphene, a‐terpinene, terpinene‐4‐ol, a‐terpineol, bornyl acetate, y‐decanolactone, β‐selinene, a‐gurjunene and coumarin had not been previously reported as constituents of carrot seed oil.
Evaluation of maize gluten meal—peruvian fish meal mixtures as protein supplements for egg production
Authors: Jackson N. , Squance E.
Published: November 2006

Maize gluten meal protein was used to replace 25, 50, 75 and 100% of the protein supplied by Peruvian fish meal (14.25%) in a cereal‐based diet for caged hens.

When the level of maize gluten meal was increased to provide 50% of the supplementary protein, egg production dropped from 80% on the fish meal control diet to 75%, and fell to 53.4% when all the supplementary protein in the diet was provided by maize gluten meal. Mean egg weight dropped significantly when the dietary maize gluten meal supplied 75% and 100% of the supplementary protein. The best food conversion efficiencies were obtained on the two diets with the highest content of Peruvian fish meal. The energetic efficiency for egg production fell slightly when the contribution of dietary protein from the maize gluten was equal to that from the Peruvian fish meal, and fell markedly at the two highest levels of dietary maize gluten meal.

The conclusion is reached that satisfactory egg production can be maintained when up to 25% of the protein of the fish meal control diet is replaced by maize gluten meal protein, and that the efficiency of utilisation of energy for egg production is not adversely affected.
Effects of gamma radiation on accumulation of mineral nitrogen in fresh soils
Authors: Cawse P. A.
Published: November 2006

Increases in mineral nitrogen in gamma‐irradiated soils have been investigated in relation to dose over the range 0.05‐3 Mrad, especially with regard to formation of nitrate. All soils showed a significant increase in nitrate‐N after irradiation, but the response was much greater in the most organic series and reached a maximum after 0.4 Mrad; it was followed by a rise in nitrite at 0.6 Mrad. The amount of radiation that gave maximum accumulation of nitrate‐N varied between soils, probably owing to differences in the surviving population of nitrifying bacteria.

Perfusion of soil with ammonium ions showed that rapid nitrification after doses greater than 0.1 Mrad was most likely to result from oxidation by non‐proliferating cells of the nitrifying bacteria rather than increased proliferation of the survivors.
Nonyl alcohol vapour in potato stores during sprout suppression. II.—Physical factors in the uptake of nonyl alcohol vapour by potato tubers
Authors: Currah I. E. , Meigh D. F.
Published: November 2006

A study was made of some physical factors which influence the uptake by potato tubers of nonyl alcohol, used for sprout suppression in commercial storage. The saturation concentration of nonyl alcohol vapour in air was determined over the relevant temperature range. Investigation of the interactions between potato tubers and mixtures of air, nonyl alcohol vapour and water vapour showed that the tubers reached equilibrium with the alcohol vapour most rapidly in dry air at the higher of two temperatures investigated. The weight of alcohol taken up by the tuber was greater in dry air and was proportional to the square of the applied alcohol vapour concentration. A sudden rise in humidity caused a rapid release of some alcohol from a treated tuber, while a drop in humidity caused a rather slower uptake. The results suggest that part of the nonyl alcohol is absorbed by the bulk of the potato and part adsorbed on the surface of the skin. The relevance of the results to commercial potato storage practice is discussed.
Pesticide residues in foodstuffs in Great Britain. VII.—Demeton‐methyl and dimethoate residues in Brussels sprouts, lettuce, green peas and French beans, potatoes and strawberries
Authors: Lee D. F.
Published: November 2006

Samples of Brussels sprouts, lettuce, green peas and French beans, potatoes and strawberries from commercial crops that had been treated with demeton‐methyl, oxydemeton‐methyl, dimethoate and/or formothion were analysed at the time of harvest. 168 of 191 samples (88%) contained residues of these pesticides not exceeding 0.2 ppm; the residues in the remainder did not exceed 0.8 ppm.
Freeze‐drying of raw beef. III.—Influence of some packaging and some storage variables
Authors: Bengtsson O. , Bengtsson N. E.
Published: November 2006

Minimisation of oxygen exposure of freeze‐dried raw beef before packaging and during storage was studied in multifactorial experiments for its effect on the quality of the product, as was the effect of storage time and temperature, intramuscular fat content, and different head‐space gas compositions.

Exposure of the freeze‐dried meat to the air before packaging under nitrogen, which is commercial practice today, clearly shortened storage life, particularly of meat with a high fat content. The effect could be counteracted by the application of an oxygen scavenging system, which proved effective at initial head‐space oxygen levels as high as 4%. The use of carbon dioxide in the head‐space reduced product quality compared with nitrogen or the hydrogen‐nitrogen mixture employed in the oxygen scavenging system.

The red meat colour as well as quality as a whole was much better preserved by cold storage and particularly frozen storage, by packaging without pre‐exposure to the atmosphere or by using an oxygen scavenging system based on the reaction of oxygen with hydrogen over a palladium catalyst enclosed in the package. Of these methods, refrigerated storage is probably not a realistic solution under present commercial conditions.
Available lysine. II.—Determination of available lysine in feedingstuffs by dinitrophenylation
Authors: Matheson N. A.
Published: November 2006

A method for determining non‐N‐terminal lysine by hydrolysis of dinitrophenylated proteins, has been examined critically. Sample concentrations and the presence of carbohydrate at hydrolysis were shown to effect the apparent amount of non‐N‐terminal lysine found. ϵ‐DNP‐lysine can be partly protected from destruction by fluorodinitrobenzene and by dinitrophenol. The method was applied to protein fractions and to feedingstuffs and was compared with that developed by Carpenter; reasons for discrepancies are discussed.
Automated differential screening method for organophosphorus pesticides
Authors: Leegwater D. C. , Van Gend H. W.
Published: November 2006

An automated enzymic procedure is presented for the detection and determination of organophosphates showing an anti‐cholinesterase activity in vitro. The method is based on the acetylthiocholine‐DTNB (5,5‐dithiobis2‐nitrobenzoic acid) technique of Ellman et al. and can be used for differential analyses by determining the anti‐cholinesterase activity with different sources of cholinesterase and different thiocholine esters before and after oxidation of the samples with bromine water.

With quail's serum as the source of enzyme the detection limits are: malathion 5 × 10−2 ppm, mevinphos 5 × 10−3 ppm, DDVP 1 × 10−3 ppm, parathion 2 × 10−4 ppm, and diazinon 1 × 10−4 ppm.

The method can be applied to the screening of lettuce without requiring any clean‐up of the extracts.
Leucoanthocyanins and related phenolic compounds of carob pods (Ceratonia siliqua)
Authors: Joslyn M. A. , Nishira H. , Ito S.
Published: November 2006

The phenolic compounds present in green carob pods were separated into five components. These were characterised on the bases of solubility, mobility on paper, nature of products of hydrolysis by Penicillium tannase, nature of products yielded on heating with dilute and concentrated hydrochloric acid solution, and nature of products yielded on alkali fusion. The major leucoanthocyanins in green carob pods were highly polymerised leucodelphinidins. A large amount of, and many kinds of, hydrolysable tannins were found. Two crystalline galloyl glucose compounds were isolated.

The phenolic compounds present in ripe carob pods were fractionated into four preparations. Hydrolysable tannins present in green pods, were either not found or present only in low concentrations. On the other hand, gallic acid was found in large amounts in ripe pods. The main leucoanthocyanin in ripe pods also was leucodelphinidin. The gallic acid found in ripe pods could be derived from the hydrolysable tannins in green pods by enzymic hydrolysis.
Application of chemical methods for the assessment of beef quality. IV. Physicochemical and miscellaneous methods
Authors: Pearson D.
Published: November 2006

Methods which are used either to assess physicochemical changes during beef spoilage or to measure general effects not necessarily related to the breakdown of protein or fat directly are considered in relation to various criteria discussed in Part I. From the point of view of routine quality control, measurements of the extract‐release volume and pH appear to be useful for spoilage assessment, provided that allowance is made for the differing results obtained during the pre‐rigor period. From statistical correlations with odour scores most meats were considered acceptable provided that the ERV (extract‐release volume, using the standardised method described) was at least 17 ml. The pH of the meat should preferably not exceed about 6.0. The joint use of total volatile nitrogen, free fatty acids, and ERV for deciding upon general acceptability in industrial control is considered.
Enzyme method for determination of α‐linked glucose polymers in biological materials
Authors: MacRae J. C. , Armstrong D. G.
Published: November 2006

A review of methods available for the determination of starch suggested, for reasons given, that none was satisfactory for the determination of α‐linked glucose polymers in biological materials. Therefore, a method was devised in which the specific hydrolysis of starch completely to glucose is achieved by means of an amyloglucosidase. Glucose is estimated using glucose oxidase. Contents of α‐linked glucose polymers in a number of biological samples were determined, and compared with those obtained using 0.36 N‐H2SO4 to effect hydrolysis.
Lesser known Nigerian edible oils and fats. I.—Characteristics of melon seed oils
Authors: Girgis Pamela , Said F.
Published: November 2006

Some of the characteristics of a melon seed oil, which is shown to be of the semi‐drying type containing mainly linoleic and oleic acids, are described.
Mineral composition of apples. VIII.—Further investigations into the relationship between composition and disorders of the fruit
Authors: Perring M. A.
Published: November 2006

In 1967, when an unusual number of disorders were present in apples grown in England, Cox's Orange Pippin apples with disorders at the time of picking or after storage were obtained from various sources and analysed for mineral constituents. The results were compared with those for sound apples, from similar or different samples.

Low levels of calcium were found to be associated with many of the disorders. At these low levels of calcium, high concentrations of other elements appeared to be a contributory factor in rendering apples liable to particular disorders.
Mineral composition of apples IX.—Uptake of calcium by the fruit
Authors: Wilkinson B. G.
Published: November 2006

The amount of calcium in mature apples appears to be related to certain storage disorders. For Cox's Orange Pippin a difference of 2 mg in a total calcium content per fruit of about 5 mg can make the difference between good and bad keeping.

Most of the calcium moves into the fruit during the first few weeks of its development (approximating to the period during which the cell walls are being formed). Thereafter (during the period of cell expansion) the movement of calcium is no longer in one direction only, and as much as 1 mg may move out of the fruit. This may be of the same order of magnitude as that contributed by calcium sprays, which are now commonly applied to improve storage quality.

The factors affecting the movement of calcium into or out of apples are not known, but the limited evidence available suggests that movement of calcium out of the fruit may occur during periods of abnormally dry weather. These are the conditions which are usually associated with the occurrence of bitter pit.
Structures and pesticidal activities of derivatives of dinitrophenols. X.—Effects of substitution of dinitrophenols with C3 to C13 α‐branched alkyl groups and of esterification on the eradication of barley mildew
Authors: Pianka M. , Sweet P. J. J.
Published: November 2006

The studies of the eradication of barley mildew due to Erysiphe graminis Mérat with alkyldinitrophenols reported earlier1 were continued. The degree of eradication was highest with 4‐(C9 α‐branched alkyl)‐2,6‐dinitrophenols. 4‐Alkyl‐2,6‐dinitrophenols containing a heptyl or higher alkyl branch were significantly less active, and compounds containing the C12 or C13 alkyls were not active since the most compact of the C12 α‐branched alkyls is 1‐pentylheptyl. 2‐(1‐Methylheptyl)‐ and 2‐(1‐propylpentyl)‐4,6‐dinitrophenols had high activity, but their esters showed reduced activity. Esterification of 4‐(α‐branched alkyl)‐2,6‐dinitrophenols to methyl carbonates did not affect the activity shown by the compounds, but when certain 4‐C10 and C11 alkyl‐2,6‐dinitrophenols were esterified to ethyl carbonates the activity of the products was reduced. Also activity was diminished by conversion of some 4‐C9 and C10 alkyl‐2,6‐dinitrophenols to crotonates. Whereas the methyl‐ and ethyl‐ carbonates of 4‐(1‐ethylhexyl)‐2,6‐dinitrophenol gave consistently high degrees of eradication of barley mildew, the performance of the crotonate of this phenol was not consistent. Lower aliphatic esters of the active C8‐alkyl phenols were themselves active. Esterification of 4‐(1‐ethylhexyl)‐2,6‐dinitrophenol to the benzoate, isopropyl carbonate or S‐methyl thiolocarbonate gave compounds with substantially reduced activity. 2‐t‐Butyl‐4,6‐dinitrophenyl or 4‐t‐butyl‐ or t‐octyl‐2,6‐dinitrophenyl esters gave little or no significant eradication.
Structures and pesticidal activities of derivatives of dinitrophenols. XII.—In vitro activity of C3 to C13 α‐branched alkyldinitro‐phenols and their esters and ethers against the spores of Venturia inaequalis and other fungi
Authors: Pianka M.
Published: November 2006

The activity in vitro of 2‐(C3 to C13 α‐branched alkyl)‐4,6‐dinitrophenols and 4‐(C4 to C13 α‐branched alkyl)‐2,6‐dinitrophenols and of their various esters and ethers was determined against the spores of Venturia inaequalis (Cooke) Wint., Botrytis cinerea Pers., Fusarium bulbigenum, Cooke & Massee, var. lycopersici (Brushi) Wollenw. and Cercospora melonis Cooke. Several alkyldinitrophenols were highly active against Venturia and the 2‐alkylphenols were generally more active than the 4‐alkylphenols. The alkyldinitrophenols were not effective against the spores of Botrytis, Fusarium and Cercospora..

Esterification of several lower alkyldinitrophenols to methyl carbonates gave compounds with enhanced activity, but methyl carbonates of C7 to C11 alkyl dinitrophenols showed considerably reduced activity. Esterification to ethyl‐ or other alkyl‐carbonates gave compounds with considerably reduced activity against Venturia. Esterification of 2‐isopropyl‐ and 2‐t‐butyl‐4,6‐dinitrophenols to crotonates gave compounds with enhanced activity against Venturia, but crotonates of other phenols showed reduced activity. The acrylates of several C6 to C8 alkyl dinitrophenols proved highly active. Ethers of active phenols showed considerably reduced activity.
Carotene bleaching activity of tomato extracts
Authors: Blain J. A. , Patterson J. D. E. , Pearce M.
Published: November 2006

A water‐soluble factor (or factors) in tomato which bleaches β‐carotene in the presence of unsaturated fats has been studied. It behaves like haematin and not as a true lipoxidase. Inhibition of this factor and of haematin‐catalysed oxidation of linoleate by water‐soluble constituents of the juice has also been demonstrated.
Breakdown of the herbicide 14C‐chlorthiamid I.—Laboratory studies of the breakdown in soils
Authors: Beynon K. I. , Wright A. N.
Published: November 2006

Chlorthiamid (‘Prefix’, 2,6‐dichlorothiobenzamide) with a 14C label was added at 10 ppm (on a wet weight basis, equivalent to nearly 20 lb/acre) to moist clay, loam, peat, sand, and brick earth in tightly stoppered bottles. After six months at room temperature (22°) all of the chlorthiamid had broken down. The major products were 2,6‐dichlorobenzamide (3‐8 ppm), and dichlobenil (‘Casoron’, 2,6‐dichlorobenzo‐nitrile, 0.8‐3.7 ppm) together with traces (0.6 to < 0.01 ppm) of two unidentified compounds. No 2,6‐dichlorobenzoic acid could be detected in the soils.

Whilst dichlobenil is an active herbicide the benzamide is only weakly active.
Breakdown of the herbicide 14C‐chlorthiamid II.—Glasshouse studies of breakdown in soils and in crops grown in the soils
Authors: Beynon K. I. , Wright A. N.
Published: November 2006

Plants were grown to harvest in a glasshouse in soils treated once with 14C‐chlorthiamid (2,6‐dichlorothio‐benzamide, ‘Prefix’) at dosage levels (1‐3 lb/acre active material) near those recommended for commercial field use.

Rice plants (stems and leaves) grown in soil treated at 1 lb/acre contained dichlobenil (2,6‐dichlorobenzonitrile, ‘Casoron’, 0.03 ppm) and 2,6‐dichlorobenzamide (0.06 ppm) and the grain itself showed a total residue of 14C‐components of only 0.06 ppm (expressed as equivalent weight of chlorthiamid) at harvest.

Winter wheat plants (stalks and leaves) grown in medium loam treated at 1.2 lb/acre contained residues of 2,6‐dichlorobenzamide and free and conjugated 3‐hydroxy‐2,6‐dichlorobenzamide, together with traces of sugar conjugates of 3‐hydroxy‐and 4‐hydroxy‐2,6‐dichlorobenzonitrile.

The fruit of apple grown in a glasshouse in soil treated once at 1.5 lb/acre, showed no detectable residue (<0.004 ppm) in spite of total residues of up to 2.4 ppm in the leaves. The latter probably resulted from sublimation of dichlobenil from the soil. Such a mode of uptake would be unlikely to lead to as much residue in the leaves under field conditions. Traces of dichlobenil (0.005 ppm), 2,6‐dichlorobenzamide (0.02 ppm) with larger amounts of glycosides of 3‐hydroxy‐2,6‐dichlorobenzamide (1.3 ppm) and 3‐hydroxy‐ and 4‐hydroxy‐2,6‐dichlorobenzonitriles (0.6 ppm and 0.5 ppm respectively) were identified in the leaves at harvest.

All of the breakdown products of chlorthiamid that have been identified are of low acute oral mammalian toxicity.
Breakdown of WL 9385, an azido triazine herbicide, in soils and on wheat
Authors: Beynon K. I. , Wright A. N.
Published: November 2006

The breakdown of the herbicide WL 9385 (2‐azido‐4‐ethylamino‐6‐t‐butylamino‐l, 3, 5‐triazine) in soils and in spring wheat has been studied in the laboratory by radio‐isotope techniques.

In soils the major long‐term breakdown product was formed by the reduction of the azido group to an amino group together with smaller amounts of a subsequent de‐ethylation reaction product.

On the foliage of spring wheat the reduction reaction also occurred and de‐ethylation of the reduction product was also evident, but with some de‐ethylation of WL 9385 itself.

Spring wheat grown in soils treated with the herbicide at 2 kg/ha contained residues of 2.2 ppm (as equivalent ppm of WL 9385) of metabolites in the seed head and 7.4 ppm in the rest of the plant above ground at harvest at 65 days from treatment.

Residues of 14C‐compounds could not be detected in the seed head of wheat which had received a foliar application of 10 ppm of 14C‐WL 9385 at 100 days before harvest and residues in the rest of the plant above ground were only 0.16 ppm.

The breakdown products are not of higher acute toxicity to rats than the parent compound and the major soil breakdown products are not herbicidal.
Chemical constitution and activity of bipyridylium herbicides: IV.—Diquaternary salts of methyl substituted 1,10‐phenanthrolines
Authors: Dickeson J. E. , Summers L. A.
Published: November 2006

Eight bridged diquaternary salts of methyl substituted 1,10‐phenanthrolines have been prepared. They are reduced in aqueous solution to radical cations at about the same potential as diquat by a one electron transfer which is largely reversed by air. in herbicidal tests they showed slight activity at a rate equivalent to 8 lb/acre. Their relatively poor phytotoxic properties are considered to be due to their large size which hinders their reaching the site of biological action of the bipyridylium herbicides.
Phosphate uptake by lettuces and carrots from different soil depths in the field
Authors: Page E. R. , Gerwitz A.
Published: November 2006

In order to investigate the depths in field soils from which plants derive their phosphate nutrition, uptake of 32P from depths of 6, 12, 24 and 36 inches was studied, using a shallow‐rooted crop (lettuce) and a deeper‐rooted crop (carrot). a soil at two different fertility levels was used, the higher level of fertility having been attained by heavy applications of farmyard manure over a period of twelve years.

The exchangeable pool of phosphate in the high‐fertility soil, at the depths investigated, was about twice that in the low‐fertility soil. Total phosphate up take by lettuces on the two soils was almost proportional to the size of the exchangeable pool, but the uptake by carrots on the high‐fertility soil was much less than twice that on the low‐fertility soil.

Phosphate uptake, computed as the product of measured radioactive phosphate and the size of the exchangeable phosphate pool at the depths investigated, shows that lettuces derived almost all their requirements of phosphate from the uppermost foot of soil. Carrots obtained most of their phosphate from this layer, but also obtained appreciable amounts from depths of 24 and 36 inches.

Some implications of these findings are discussed.
Component acids of Bauhinia seed oils
Authors: Badami R. C. , Daulatabad C. D.
Published: November 2006

Seed oils of Bauhinia monandra and B. purpurea were examined for their component acids by reversed‐phase partition column chromatography. the following results (wt. %) were obtained for B. monandra: myristic 1.4, palmitic 15.1, stearic 9.4, arachidic 0.9, behenic 0.9, oleic 11.5, linoleic 60.8 and for B. purpurea: lauric 0.5, myristic 0.5, palmitic 18.5, stearic 17.8, arachidic 1.3, behenic 1.3, oleic 11.1, linoleic 49.0.

Epoxy oleic acid reported to be present in the seed oil of B. purpurea was not detected in the sample investigated.