bluuebunny/crossref_metadata_2025 huggingface dataset:
Component analysis—An approach to to the interpretation of soil data
Authors: Holland D. A.
Published: November 2006

The interpretation of soil analyses frequently requires the simultaneous consideration of a number of interrelated nutrient concentrations. Component analysis provides a means of re‐expressing such measurements as a set of independent linear functions. When applied to two examples it was found to lead to a meaningful and consistent summary of the data, and it was concluded that a component analysis approach shows considerable promise as an aid to the interpretation of soil analyses.
Lead contamination in mining areas in Western Ireland II.—Survey of animals, pastures, foods and waters
Authors: Donovan P. P. , Feeley D. T. , Canavan P. P.
Published: November 2006

The determination of detectable amounts of lead contamination in blood, foods and biological materials has been a recent problem in relation to the operation of lead mining in the West of Ireland. Following the mining activities, the incidence of lead contamination was investigated in the following ways: (i) lead values in viscera, blood and faeces of dead animals and control of lead contamination in blood, faeces and milk of live animals in mining areas; (ii) examination of pastures in areas adjoining mining operations and road dust; (iii) analysis of foods, milks and waters in the mine vicinity; and (iv) lead content in workers blood due to exposure in mines.

Investigations under (i), (ii) and (iii) are dealt with in this paper. As a result of the toxicity results found in the laboratory, the mining authorities instituted precautionary steps in the mining operations to eliminate lead ‘fallout’.
Extraction of protein from expeller‐ and solvent‐extracted coconut meal by dilute acid, alkali, and salt solutions
Authors: Chelliah J. , Baptist N. G.
Published: November 2006

The extractability of protein (nitrogen) from poonac (the press‐cake left after extraction of oil from dried coconut kernel) with dilute aqueous hydrochloric acid, sodium hydroxide, and salt solutions has been investigated. Experiments were carried out on both expeller poonac and solvent‐extracted poonac, the protein of the former being more soluble. Approximately 40% and 55% of the poonac protein nitrogen was extractable with 0.15% aqueous acid and alkali, respectively, under optimum conditions. Dilute salt solutions were found to have a comparatively poor solubilising effect under the conditions employed. Increasing the fat content of expeller poonac to 10% increased the nitrogen extracted by acid but not by alkali solutions.
Identification of inorganic pyrophosphate in alkaline extracts of soil
Authors: Anderson G. , Russell J. D.
Published: November 2006

An acid‐labile phosphate has been detected in alkaline extracts of four acid soils, and has been isolated and purified by ion‐exchange and paper chromatography. Its chromatographic properties, its rate of hydrolysis in hydrochloric acid‐and the infra‐red spectrum of its barium salt show that it is inorganic pyrophosphate.

In three of the soils the amount was in the range 2.1–2.6 ppm P, compared with only 0.5 in the fourth but the investigation was essentially qualitative and losses may have occurred during isolation. the phosphate may occur in the soil in inorganic form or alternatively as an ester which is mineralised during extraction.
Texture of cooked potato I.—Introduction
Authors: Linehan D. J. , Hughes J. C.
Published: November 2006

The literature describing the relationships between texture and chemical composition of the tuber is discussed.
Texture of cooked potato II.—Relationships between intercellular adhesion and chemical composition of the tuber
Authors: Linehan D. J. , Hughes J. C.
Published: November 2006

In the variety Majestic, statistically significant relationships were found between intercellular adhesion and the levels of tuber starch, amylose, polyuronide, calcium and magnesium. It is suggested that the relationship between intercellular adhesion and a particular constituent may be modified by the levels of the other constituents. a mechanism is proposed for the action of amylose in influencing intercellular adhesion. the differences in intercellular adhesion, and in the levels of the various intrinsic factors, were produced by feeding plants different nutrient solutions (various chloride/nitrate ratios) or by maintaining different moisture regimes.
Some effects of ageing on pigments of tea extracts
Authors: Millin D. J. , Sinclair D. S. , Swaine D.
Published: November 2006

The darkening of tea liquors upon heating is accompanied by a large increase in the quantity of non‐dialysable polyphenolic material and in the Contribution of the latter to the total colour of the liquor. the nature of the spectrophotometric changes suggest that at least two distinct mechanisms are involved, one dependent on, the other independent of, oxygen. the darkening process is apparently largely independent of the concurrent loss of theaflavins.
Determination of carbohydrates in foods II.—Unavailable carbohydrates
Authors: Southgate D. A. T.
Published: November 2006

A fractionation and analytical procedure is described for the measurement of the unavailable carbohydrates in foods. The scheme provides values for water‐soluble polysaccharides, hemicellulose, cellulose and lignin. Tests used to investigate the reliability of the methods are reported and the results obtained with a range of foodstuffs are presented. From the results obtained it is possible to derive values for the composition of the cell‐wall material of these foods. The results are in agreement with more detailed studies of the composition of the cell walls of plants.
Tocopherol content of seaweed and seaweed meal: I.—Analytical methods and distribution of tocopherols in benthic algae
Authors: Jensen A.
Published: November 2006

A rapid and reliable method for identification and quantitative determination of algal tocopherols has been developed. The algal tocopherols are separated from each other and from other lipids by circular chromatography on paper which contains aluminium ox de. Based on this method the distribution of tocopherols in brown, red and green seaweeds was investigated. α‐Tocopherol was the only tocopherol detectable in all algae except for those belonging to the Fucaceae family, which contained the γ and δ‐homologues as well.
Micro‐estimation of major mustard oils and oxazolidinethione in small amounts of plant material
Authors: Langer P. , Gschwendtová K.
Published: November 2006

A method for the separate measurement of volatile and non‐volatile mustard oils in small amounts of plant material is described. Thioglucosides are first preserved by boiling the plant material in alcohol. After evaporation of the alcohol and enzymic splitting of thioglucosides the aglucones are extracted with ether. From this extract volatile mustard oils may be easily evaporated together with ether, and the non‐volatile mustard oils remain in the residue. By this method mustard oils were fractionated into ether‐volatile and ether‐non‐volatile fractions. Both of them are quantitatively measured with the aid of ultra‐violet spectrophotometry in the range 230–260 nm. Separation of the individual compounds from these fractions by paper chromatography is described, and qualitative and quantitative aspects of this method are discussed.
Tocopherol content of seaweed and seaweed meal: III.—Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal
Authors: Jensen A.
Published: November 2006

Analysis of Norwegian commercial seaweed meals prepared from Ascophyllum nodosum demonstrated that losses of tocopherols during thermal dehydration were normally small; more than 80% of the original tocopherol content of the fresh seaweed was retained in the freshly produced meals. Storage studies strongly indicated that the conditions of storage normally applied by the industry should secure satisfactory stability of β‐carotene and tocopherols; low temperature and low moisture content are essential for acceptable stability. However, wet storage of fresh seaweed prior to dehydration has a detrimental effect upon the stability of the resulting meal during subsequent storage in the dry state.
Analytical evaluation of cocoa curing in the ivory coast
Authors: Bracco U. , Grailhe N. , Rostagno W. , Egli R. H.
Published: November 2006

During an experimental cocoa curing on the Ivory Coast, samples of cocoa beans were collected every day, freeze‐dried and analytically checked.

Some of the analytical results are discussed in relation to the possibility of using chemical indices to assess the degree of fermentation of commercial cocoas.
Influence of pasture species on the flavour, odour and keeping quality of lamb and mutton
Authors: Shorland F. B. , Czochanska Z. , Moy M. , Barton R. A. , Rae A. L.
Published: November 2006

Lambs fed white clover species (Trifolium repens cv. Grasslands Huia or cv. Grasslands 4700) showed a stronger flavour in the fat and lean and a greater intensity of odour in the casseroled 12th rib chop than lambs fed on perennial ryegrass (Lolium perenne). The results for hoggets generally supported those for lambs. Differences in flavour of the lean of the lambs appeared within three weeks from the beginning of the experiment. Differences in intensity of flavour and odour between the shoulder, loin and leg of the hoggets were small.

After storage for 8 months at —15°, the thiobarbituric acid (TBA) values of the lean and fat of the 12th rib chop were highly significantly greater in lambs fed white clover than in those fed perennial ryegrass. Similar differences were found in hoggets using carcasses that had been stored for one to two months. In the hoggets, significantly higher TBA values were found in the fatty tissues of the leg than in the loin and shoulder. Differences between the TBA values of the lean were not significant.
Human olfactory responses to 5α‐androst‐16‐EN‐3‐one— principal component of boar taint
Authors: Griffiths Nerys M. , Patterson R. L. S.
Published: November 2006

Analysis of the olfactory responses of men and women to a pure sample of 5α‐androst‐16‐en‐3‐one showed that 7·6% of women were unable to detect the odour compared with 44·3% of men. For subjects able to detect the odour, there was a highly significant difference between sexes in the hedonic scores, but not in the individual threshold values. Women found the odour significantly more unpleasant than did men, and the relevance of this result to the meat industry is discussed.
Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamine
Authors: Huelin F. E. , Coggiola I. M.
Published: November 2006

α‐Farnesene was oxidised to conjugated trienes with an absorbance maximum at 269 nm and the oxidation was inhibited by diphenylamine both in hexane solution and in the natural coating of stored apples. The results suggest that superficial scald is caused by the oxidation of α‐farnesene and that the control of scald by diphenylamine is due to its antioxidant action. The mechanism of scald induction is discussed.
New tropical seed oils. III.—Component acids of leguminous and other seed oils (continued)
Authors: Cornelius J. A. , Hammonds T. W. , Leicester J. B. , Ndabahweji J. K. , Rosie D. A. , Shone G. G.
Published: November 2006

The fatty acid compositions are reported for seed oils of tropical origin.
Superficial scald, a functional disorder of stored apples VI.—Evaporation of α‐farnesene from the fruit
Authors: Huelin F. E. , Coggiola I. M.
Published: November 2006

During storage Granny Smith apples were ventilated with air at two flow rates differing by a factor of 10. The α‐farnesene evaporated, α‐farnesene retained by the fruit, and the severity of scald were determined. Increasing the ventilation increased the evaporation of α‐farnesene. In two cases the amount evaporated was approximately equal to that retained. In some cases increased ventilation gave less retention of α‐farnesene by the fruit and less scald, but in others the difference was negligible because increased evaporation stimulated production. The factors controlling evaporation and the concentration of α‐farnesene remaining in the fruit during storage are discussed.
Antibacterial action of vegetable extracts on the growth of pathogenic bacteria
Authors: Al‐Delaimy K. S. , Ali S. H.
Published: November 2006

Under controlled conditions, extracts of garlic, onion, turnip, green peppers and radishes were used to inhibit Escherichia coli, Salmonella typhosa, Shigella dysentriae and Staphylococcus aureus, which are all pathogenic bacteria. It was found that 1–4% by vol. of garlic extract completely inhibited the growth of all the bacteria used. 4% by vol. of onion extract completely inhibited the growth of both Shigella dysentriae and Staphylococcus aureus at 10–6 dilution. Salmonella typhosa and E. coli were not completely inhibited; the inhibition was 48·3% for E. coli and 95·3% for Salmonella typhosa. At 10–4 bacterial dilution, onion extract decreased the colony number substantially in all four bacteria. 4% extracts from turnip, green peppers and radishes did not show a definite antibacterial action against any bacterium at the given dilutions. On the contrary some growth stimulating activity of these extracts on some bacteria was observed.
Preparation, characterisation and some properties of saponins from lucerne tops and roots
Authors: Shany S. , Birk Yehudith , Gestetner B. , Bondi A.
Published: November 2006

Lucerne saponin extracts have been prepared from lucerne tops and roots by two different methods. The root extracts possess stronger haemolytic activity and to a certain extent are stronger foaming agents than those from the tops. Thin‐layer chromatographic (t.l.c.) analyses showed that acid hydrolysates of the different preparations contain soyasapogenols A, B, C, D, E, medicagenic acid and an unidentified sapogenin‐like spot. When submitted to t.l.c. and paper electrophoresis the first pair of extracts have been separated into six fractions each, and the other extracts into seven fractions each. The root extract and to a lesser extent that from the tops, depress growth of Tribolium castaneum larvae but the inhibitory effect can be reversed when cholesterol is incorporated in the diet. Germination of cotton seeds is inhibited in soils on which lucerne has been grown or on soils supplemented with lucerne meal from tops and roots.
Rapeseed meal III.—A simple method for detoxification
Authors: Ballester Digna , Rodrigo R. , Nakouzi J. , Chichester C. O. , Yáñez E. , Mönckeberg F.
Published: November 2006

Two types of treatments of presscake meal of rapeseed (Brassica napus), steaming and water extraction, were tested to remove the thioglucosides responsible for its toxicity. The efficiency of each was judged by the residual concentration of isothiocyanates and oxazolidinethiones and the biological quality, available lysine, net protein utilisation and digestibility in rats.

Double water extraction gave the best results. It resulted in a reduction of 84 % in oxazolidinethiones, the factor directly responsible for toxicity, and 77 % in isothiocyanates. Net protein utilisation increased to levels corresponding to those of animal proteins, from 40 to 69 %. The improvement in digestibility was reflected in the growth of rats.

Steaming and simple water extraction, however, reduced toxicity only slightly and improved biological quality very little.

The greatest change of the gross chemical composition in treated samples was observed in crude fibre, which appeared to increase.
Barium isotope method for measuring cation‐exchange capacity of soils and clays
Authors: Bache B. W.
Published: November 2006

Cation‐exchange capacity has been measured by isotopic exchange of 133Ba with Ba2+‐saturated soils and clays in 2·5 × 10−3 M‐BaCl2 suspensions. The rate of isotopic dilution, the efficiency of displacement of soil cations by Ba2+, and the precision of the method are critically assessed. The method is reliable and convenient, and can be used with both buffered and unbuffered systems.
Nutritional evaluation of tubers of Cyperus esculentus L
Authors: Mokady Sh. , Dolev A.
Published: November 2006

In three feeding experiments with rats, the nutritional value of tubers of Cyperus esculentus L. was determined. Contents of carbohydrate, fat and protein, and protein composition are reported. It was shown that the low quantity and quality of the protein and the high cellulose content, as well as the protein/fat imbalance, all contributed to a low nutritional value of a whole tuber diet.
Composition of edible wild greens
Authors: Sengupta S. R. , Pal B.
Published: November 2006

Eleven edible wild greens of West Bengal (Enhydra fluctuans, Hydrocotyle asiatica, Herpestis monneira, Oxalis corniculata, Mollugo spergula, Mollugo hirta, Cephalandra indica, Hygrophila spinosa, Amaranthus spinosus, Rumex vesicarius and Trianthema monogyna) were analysed for moisture, protein, fat, carbohydrate, ash, crude fibre, calcium, phosphorus, iron, nicotinic acid, ascorbic acid and calories. The nutritive value of the leaves of these species was generally low.
Physico‐chemical characteristics of orange juice cloud
Authors: Mizrahi Shimon , Berk Zeki
Published: November 2006

Orange juice is a suspension of heterogeneous particles in a clear serum. The size of the particles varies between 0·05 μm and a few hundred μm. The particles with a size below 2 μm constitute the stable ‘cloud’. This fraction consists of needle‐like crystals of hesperidin, chromoplastids, amorphous (rag) particles and oil globules attached to some of these particles. The adsorption of oil globules on the rag particles enhances their stability in suspension, by decreasing their density. The hesperidin crystals are formed partly by crystallisation immediately after juice extraction. All the cloud particles exhibit a negative charge, which decreases with decreasing pH. However, it seems that hydration rather than electrical charge is responsible for the stabilisation of the cloud. Heat treatment of the juice causes an increase in the number of fine particles at the expense of coarser ones. In this process some extraction of pectin into the serum also takes place but this has little significance on the cloudiness and cloud stability of the juice.
Biochemical composition and nutritive value of krill (Euphausia superba Dana)
Authors: Sidhu G. S. , Montgomery W. A. , Holloway Gwenda L. , Johnson A. R. , Walker D. M.
Published: November 2006

Frozen samples of Antarctic krill (Euphausia superba Dana) were found to contain 71·4% moisture, and on a dry matter basis 24·6% lipid, 49% protein (N × 6·25), 2·5% chitin, and 9·8% ash. Fatty acids from the crude lipid fraction were made up of 43·8% saturated, 32·8% mono‐unsaturated, and 23·4% polyunsaturated types.

Krill protein concentrate prepared as a light, free‐flowing powder by isopropanol extraction of krill contained 74·3% crude protein, 15·4% ash, 6% chitin and 0·3% lipid, and was rich in lysine, arginine, tryptophan, and threonine. The protein efficiency ratio of this concentrate was found to be the same as that of casein.

The significance of these results in relation to those obtained for other fish protein concentrates is discussed.
Pink discoloration in canned pears I.—Role of tin in pigment formation
Authors: Chandler B. V. , Mary Clegg K.
Published: November 2006

The major pigment in discoloured canned pears is identified as a purple‐pink insoluble tin‐anthocyanin complex from the effect of reagents for anthocyanins on the spectra of solid and syrup fractions of the product. This characterisation is supported by significant correlations between the intensity of reflected colour and the insoluble tin content of the solid fraction. It is suggested that formation of a tin complex is essential for the occurrence of pink discolorations in canned pears, and experiments are described designed to vary the intensity of discoloration by modifying the conditions controlling complex formation.
Electrophoretic studies of α‐amylase in wheat. II
Authors: Olered R. , Jönsson G.
Published: November 2006

The lack of correlation between the degree of sprouting and the α‐amylase activity in wheat and rye, as well as the apparent variation in the falling number during ripening, can be explained as the result of two amylase systems acting during different stages of the development of the grain. During the early stages of the development of the grain, α‐amylase is continuously inactivated. This process is reversible, however, and when the evaporation of moisture is retarded the α‐amylase activity increases as a consequence of the higher amount of dissolved enzyme. This results in an occasional decrease in the falling number, which might amount to more than 50 sec. During germination, a new kind of α‐amylase develops. The synthesis of the new form of α‐amylase is irreversible and causes a much greater and permanent reduction in the falling number. During the initial stages of germination, the amylase activity thus increases owing to the combined action of both the original amylase and the new form. The two kinds of amylases show different electrophoretic patterns. Drying the grain after harvesting reduces the activity of ‘green’ amylase (amylase in unripened grain), which might explain the frequent observations of increasing falling number during storage.
Odour character and threshold values of nootkatone and related compounds
Authors: Stevens K. L. , Guadagni D. G. , Stern D. J.
Published: November 2006

The odour character and potency of nootkatone obtained from grapefruit oil were compared with those of some closely related compounds. It has been found that these compounds may differ considerably in quality but the potency remains similar. In addition, synthesised racemic nootkatone was found to have the same potency as the naturally occurring material.
Effect of sulphate nutrition on flavour components of onion (Allium cepa)
Authors: Freeman G. G. , Mossadeghi N.
Published: November 2006

It is known that the volatile components of raw and cooked onions contain mono‐, di‐ and tri‐sulphides and other flavour‐contributing sulphur compounds. The relationship between the sulphate nutrition of spring (salad) onion (Allium cepa) and its flavour strength determined by sensory, biochemical and chromatographic methods has been investigated. The plants were grown in sand culture in a glasshouse and the nutrient solutions contained five levels of sulphate from zero to an adequate amount. In their growth response, total sulphur content and visual symptoms, the plants showed characteristic essential nutrient deficiency. The sensory tests, and instrumental and biochemical assays showed that flavour strength increased approximately in proportion to sulphate concentration in the medium; lachrymatory potency also increased. There were significant coefficients of correlation between sulphate concentration of the nutrient medium and some aspects of flavour strength. The correlation coefficients between total sulphur content (% of the edible portion) and total peak area, n‐propyl disulphide peak area and total pyruvate were also high. These observations suggest the possibility of control of onion flavour strength and lachrymatory potency, under field conditions, by control of sulphate nutrition. The question of loss of maximum potential onion flavour as a consequence of sulphur deficiency in soils is discussed.

A headspace method for sampling onion flavour volatiles and for their introduction into gas chromatographs is described.
Fermentation studies on maize during the preparation of a traditional african starch‐cake food
Authors: Akinrele I. A.
Published: November 2006

The important micro‐organisms of ‘ogi’ fermentation have been enumerated, isolated and identified. The moulds isolated consist of Cephalosporium, Fusarium, Aspergillus and Penicillium. Of the aerobic bacteria, only Corynebacterium and Aerobacter could be identified. Lactic acid bacteria present were found to be mainly Lactobacillus plantarum. There were also yeasts of which Candida mycoderma, Saccharomyces cerevisiae and Rhodotorula were identified.

There was indication that, Corynebacterium hydrolysed the starch of maize to form organic acids. Aerobacter cloacae was shown to be capable of increasing the riboflavin and niacin content of the mash, while L. plantarum was mainly responsible for the production of lactic acid, the main flavour base of ogi. Saccharomyces cerevisiae and Candida mycoderma were also found to contribute to flavour acceptability.
Chemical investigation of the seed fat of Celastrus paniculatus
Authors: Sengupta A. , Bhargava H. N.
Published: November 2006

The fatty acid composition of the seed fat of Celastrus paniculatus was determined by spectrophotometry, urea adduct formation and quantitative paper chromatography. The percentages of individual acids were found to be: formic, 1.5; acetic, traces; benzoic, 3.4; palmitic, 31.2; stearic, 3.5; oleic, 22.5; linoleic, 15.7; and linolenic, 22.2. A solid ester (m.p. 60–62°c), isolated from the seed fat, has been partly characterised by chromatography and spectral analysis.
Cis‐trans isomerisation of lycopene and colour stability of foam—mat dried tomato powder during storage
Authors: Lovrić T. , Sablek Z. , Bošković Marijan
Published: November 2006

Tomato powder with ∼3% moisture was obtained by foam‐mat drying tomato paste (29% solids). Samples of powder were stored at various temperatures (−10° +2° +20° and +37°c), atmospheres (air, nitrogen) and humidities (with and without in‐package desiccation), and colour changes were observed for periods of up to 1 year.

The main cause of colour fading was the oxidation of lycopene. However, another phenomenon, trans—cis isomerisation of all‐trans lycopene, can occur, with apparent loss of coloration, which is later restored by re‐isomerisation. The existence of this mechanism was demonstrated by simultaneous measurements of total liposoluble colour at 420 nm and separations of carotenoid pigments by column chromatography on Al2O3.

Neo‐lycopene A (6‐mono‐cis‐lycopene) and at least one other cis‐lycopene isomer were found in fresh powder and in samples stored up to 5 months. cis‐Isomers were more susceptible to oxidation.

Colour changes depend upon the interplay of isomerisation and oxidation; in some cases, tomato powder was more intensively coloured after storage than when fresh. Storage at +20°c was more favourable for colour retention than storage at +2°c, or — 10°c. Excessive desiccation strongly promoted oxidation losses. Storage in an inert atmosphere improved colour retention.

At +37°c non‐enzymic browning, accompanied by formation of water, caused rapid darkening although carotenoid pigments were not lost to a great extent.
Fertiliser practice in England and Wales: A new series of surveys
Authors: Church B. M. , Webber J.
Published: November 2006

Aims and methods for a series of surveys, begun in 1969, in England and Wales, are described. The surveys are designed to monitor changes in practice on individual crops for the whole country and to provide estimates, based on data collected aver 3–4 years, of practice within regions of defined farming type.

Survey estimates of fertiliser consumption in 1969 agree well with subsidy claims. Since 1966, the amount of N used per acre on tillage crops has increased at an average rate similar to that for the previous decade (nearly 3 units/acre/year), but on grassland, the recent increase has been greater. Use of P and K has also increased on tillage crops since 1966 but has hardly changed on grassland.

The average manuring of most crops in 1969 was within the range of current general recommendations, but most sugar‐beet had too much N, P and K per acre. Spring cereals might profit from more N, but the average use of P on winter wheat and of K on potatoes, especially early varieties, seems more than adequate.

More N was used on all types of grassland in 1969 than in 1966; increases were greatest on the 15% of acreage which was strip‐grazed or cut for silage. Most grassland in England and Wales is not intensively managed and the proportion that is has increased little since 1966.

For spring barley, leys and permanent grass, comparative estimates are given of average practice in arable, mixed farming, dairying and livestock farming regions.
A preliminary study of the agronomic factors affecting the yield of extractable leaf protein
Authors: Arkcoll D. B. , Festenstein G. N.
Published: November 2006

Several species have been selected for their ability to synthesise protein rapidly. The main factors influencing their protein production were nitrogenous fertiliser, age at harvest, seed rate and climate. Some of the best species were grown either alone or in sequence at optimum rates of seed and N, and harvested to make maximum use of the growing season. The annual yields of extracted protein reached 2000 kg/ha in a good year with winter wheat followed by two crops of mustard or fodder radish. The grasses have not extracted well in the past; however, with recent improvements in agronomy and machinery, cocksfoot yielded 1670 kg/ha in a very dry year and can be expected to yield 2000 kg/ha regularly in wetter parts of the British Isles. It is hoped that similar knowledge will lead to much higher yields in the wet tropics.
Chemical composition of developing carob pods
Authors: Davies W. N. L. , Orphanos P. I. , Papaconstantinou J.
Published: November 2006

Chemical analyses of the fruit of two carob varieties were made during 1969 at fortnightly intervals during the six months preceding harvest.

The sugar content of the pods increased rapidly from the end of May onwards while the crude protein and crude fibre contents decreased. Sucrose increased from about 2·5% in late March to about 35% at harvest in mid‐August. The main increase in sugar content occurred after the pod had attained its full size in late May.
Composition and distinctive volatile flavour characteristics of the essential oil from Australian‐grown ginger (Zingiber officinale)
Authors: Cornell D. W. , Jordan R. A.
Published: November 2006

Gas chromatographic analysis revealed the qualitative composition of the essential oil from Australiangrown ginger to be similar to that of oils from other areas. The major constituents are a group of sesquiterpene hydrocarbons based on the bisabolene carbon skeleton. These compounds are accompanied by a number of monoterpene hydrocarbons and other substances. However, of particular interest, is the presence of a relatively high proportion of geranial and neral. These compounds are believed to invest Australian‐grown ginger oil with a distinctive ‘citrus‐like’ aroma.
Antimicrobial and preservative activity of garlic on fresh ground camel meat: I.—Effect of fresh ground garlic segments
Authors: Al‐Delaimy K H. S. , Barakat M. M. F.
Published: November 2006

A method to prolong the shelf‐life of fresh camel meat, by the use of fresh garlic as an antimicrobial and preservative agent, has been established. Three storage temperatures (room temperature 20–22°C, incubator 12°C and refrigerator 2–3°C) were used in this investigation. Irrespective of storage temperature, treatments with 5, 10 and 15% (by wt.) of fresh garlic segments, ground with fresh lean camel meat, were found to increase the period of shelf‐life, two‐, three‐ and more than four‐fold, respectively, compared with the corresponding control samples. After 4 days storage at room temperature, 12 days incubation and 28 days refrigeration, it was found that treatments with 15 and 25% garlic resulted i* complete inhibition of microbial growth with no sign of any organoleptic spoilage of the meat. The treated meat samples were fried for 15 min and found to be acceptable in taste and flavour by the local people in Saudi Arabia.
Bread staling: I.—Experimental study
Authors: Willhoft E. M. A.
Published: November 2006

Starting with a typical baker's dough, a model system was constructed in order to examine whether moisture re‐distributed itself between the two principal components, gluten and starch, of crumb during ageing. Separation of the components of dough was achieved by ultra‐centrifugation. It was estimated that up to 30% of the moisture associated with the gluten fraction, migrated to the starch during 120 h of storage of the baked system at 25°c. The rate of migration decreased approximately exponentially with time. Moisture from the gluten was also found to migrate to the starch during baking, but at an accelerated rate. The rate of moisture migration in the model system, both at 100 and 25°c, was consistent with a diffusion‐controlled process involving migration of the gluten‐released moisture to the gluten‐starch interface. Experimental results show that staling of bread involves (in addition to the generally accepted retrogradation of the starch) an irreversible modification in the water structure of the gluten, leading to the formation of labile water, which becomes available for absorption by the incompletely gelatinised starch. Since the gluten forms the continuous matrix of the crumb, the modification results in a rigidification or firming process.
Factors defining spontaneous heating and ignition of Hay
Authors: Currie J. A. , Festenstein G. N.
Published: November 2006

The ways in which heat balance, water balance and aeration interact in the self‐healing of hay beyond 70°c were examined in the laboratory. A temperature‐controlled environment is essential for the temperature of small hay samples to exceed 70°c; the rate at which airflows through the apparatus must be slower than that required for self‐heating below 70°c, in order to restrict loss of latent heat caused by increased water vapour transfer; otherwise, air at the same relative humidity as the hay must be used. Some water is essential for hay to self‐heat beyond 70°c, but self‐ignition occurs only when most of the water has been ha at or near 100°c. Theoretical considerations show that the latent heat transfer exceeds the thermal conductivity of hay above 20°c, increases by one order of magnitude by 65°c, two by 95°c and infinitely by 100°c.
Browning of sultana grape berries during drying
Authors: Grncarevic M. , Hawker J. S.
Published: November 2006

Berries of Vitis vinifera L. cv. Sultanina (Sultana, Thompson Seedless) were partly immersed in commercial oil emulsion before drying in an oven at 40°c. The treated part dried to a yellow colour without visible surface bloom, which is characteristic of fully treated berries, while the untreated part dried to a bluish‐violet colour with surface bloom characteristic of untreated berries. Colour development was prevented in partly treated berries if they were fully immersed in oil emulsion before they had lost about 50% of their fresh weight. The browning reaction was inhibited in isolated grape skins by sodium diethyldithiocarbamate. The results support the hypothesis that browning of sultanas during drying under mild conditions is caused by o‐diphenol oxidase (E.C.1.10.3.1) acting on substrates released from cell compartments when cell integrity is lost. Uneven colour development in commercially produced, dried sultanas can be prevented by a second spraying with oil emulsion within 7 days of the first.
The effect of different types of pasture on the organoleptic qualities of lambs
Authors: Nicol A. M. , Jagusch K. T.
Published: November 2006

The palatability characteristics of carcasses of lambs grazed on either pure perennial ryegrass or Pure lucerne were studied in three experiments. Consumer preferences were ascertained in two experiments with untrained members of the public who scored the meat for flavour, tenderness and juiciness. The type of pasture had no significant effect on the palatability characteristics examined but the shoulder joints were significantly more juicy than the legs. In a third experiment, members of a trained taste punel were able to detect a significantly more intense flavour and odour from the casseroled twelfth rib chop of lucerne‐grazed lambs than that from lambs grazed on perennial ryegrass.

Since the results from the consumer acceptance tests and the trained taste panel were inconsistent, it is concluded that both methods of assessing palatability should be carried out concurrently in any evaluation of meat quality.
Pattern of firmness within a bread loaf
Authors: Short A. L. , Roberts E. A.
Published: November 2006

The firmness of bread crumb varies with position within a loaf, maximum firmness occurring at the central position. This pattern was found in loaves of different sizes (300–1500 g), baked either in tins or on the hearth. The addition of surfactants to the dough did not affect the firmness pattern but the regression coefficient of firmness index on position increased with storage period and is greatest at 1°C the temperature for maximum rate of bread staling.
Effects of S, N and P on amino acid composition of field beans (Vidafabd) and responses of the biological value of the seed protein to S‐amino acid content
Authors: Eppendorfer W. H.
Published: November 2006

In pot experiments dry matter yield of seed of Vicia faba was increased by increasing application of S at all N‐ and P‐levels and, by P at all S‐ and N‐levels. Significant interactions were found for PxN (0.1%) and SxP (1%). N‐concentrations generally increased with S‐additions, but decreased with large applications of N and P. Significant interactions were found for PxN fl‐1%) and SxP (5%) with regard to N concentration. Maximum increases in cystine and methionine contents from S‐application were respectively 39.1 and 13.7% expressed as % of dry matter and 37.9 and 12.3% expressed as g/16 g N. Highly significant correlation coefficients were obtained between concentrations (g/16 gN) ofa number of protein am/no acids in seeds and total‐N content. In a feeding trial with rats, the biological value of non‐S treated seed was 40.8 and increased to about 60 in seed from S‐treatments Addition of synthetic cystine and methionine to seed from the non‐S treatment could not entirely substitute these acids present in the protein of seed from S‐treatments with regard to effects on the biological value of seed protein.
Fractionation and characterisation ofj water‐soluble polysaccharide‐protein complexes containing hydroxyproline from the leaves of Vida faba
Authors: Pusztai A. , Begbie R. , Duncan I.
Published: November 2006

The water‐soluble polysaccharide‐protein complexes obtained previously by extraction with aqueous trichloroacetic acid and by phenol‐aqueous (pH 8) partitioning from the leaves of Vicia faba were fractionated into a number of components by continuous high voltage electrophoresis at pH 8.3 and 3.97 and by Sepharose 4B chromatography. The results indicated that these materials contained a spectrum of molecules with rather similar properties. All fractions obtained contained about 4–7% (wlw)lightly bound protein, two‐thirds of which was made up of four amino acids: hydroxyproline, alanine, serine and threonine. Similarly, all materials contained uronic acid (10–70%; w/w)and neutral sugars (10–90%; w/w), mainly arabinose and galactose. High uronic acid content was found to be associated with appreciable rhamnose content and an arabinose‐galactose ratio close to 2. This ratio became about 0.3 when the amount of uronic acids decreased to about 10% (w/w).
Effect of sodium and magnesium fertilisers and irrigation on growth, composition and yield of sugar beet
Authors: Draycott A. P. , Farley R. F.
Published: November 2006

Field experiments (1968–70) were made to find how sodium and magnesium fertilisers and irrigation affect yield of sugar beet. 0 and 250 kg/ha sodium (as agricultural salt) and 0 and 100 kg/ha magnesium (as kieserite) were tested; also no water and irrigation, to prevent the calculated soil moisture deficit from exceeding 40 mm. The plants contained most sodium during August when plants not given it contained 80 kg/ha and plants given it contained 145 kg/ha. Measured losses of sodium and potassium from the soil equalled the total taken up by the crop. Sodium and irrigation increased the leaf area index and total dry matter of the crop. The average increase in sugar yield was 0·5 t/ha from sodium and 0·68 t/ha from irrigation. From late July onwards, irrigated plants had slightly fewer leaves than unirrigated ones. Plants given sodium had more of their total dry matter in the roots than those not given sodium. The effects of sodium and irrigation were additive. Magnesium fertiliser increased the concentration of magnesium in the plants and their total content, but had no effect on growth, uptake of the other cations or final yield of the crop. It is concluded that sodium increased sugar yield by increasing the leaf area index early in the season and by increasing the proportion of the total dry matter partitioned to the roots; irrigation also appeared to act partly by increasing leaf area index but it also greatly increased the uptake of nutrients.
Problems in the determination of FDNB‐available lysine
Authors: Booth V. H.
Published: November 2006

Methods that use FDNB

Abbreviations used: FDNB, 2,4‐dinitrofluorobenzene;

for the determination of available lysine need a correction for loss. The correction procedure has been studied, especially for vegetable materials.

DNP‐L† was adsorbed by residues. To minimise loss of DNP‐L, hydrolysates were filtered hot and residues washed thoroughly. Hydrolysis of dinitrophenylated protein was incomplete after 16 h reflux in 5.8 M‐HCl, the yield of DNP‐L being improved by a second hydrolysis of residues. The effect of obtaining higher values after hydrolysis in a large volume of add (dilute hydrolysis) has been largely eliminated. Although DNP‐L added to dinitrophenylated materials (Carpenter's procedure)1 was partly destroyed during acid digestion, DNP‐L in protein (indigenous DNP‐L) was diminished less. DNP‐protein was therefore tried as recovery agent instead of DNP‐L.

A modified Carpenter method is described in the Appendix. The estimated coefficient of variation was 3.8%. Various materials were assayed by this method and by TLMI† (the Silcock methody)2. The two values were closer for animal than for vegetable materials, and for undamaged than for heat, damaged materials. The loss of indigenous DNP‐L during an assay (the criterion being comparison with TLMI) was about half that predicted from the recovery of added DNP‐L, but about equal to that predicted from recovery from DNP‐protein. Less DNP‐L was lost during acid digestion in presence of animal than of vegetable protein.

The use of the new, smaller, correction factor is discussed.
The volatile components of Scotch whisky
Authors: Williams A. A. , Tucknott O. G.
Published: November 2006

Coupled gas chromatographic‐mass spectroscopic analysis of the volatile components of whisky, obtained by vacuum distillation and solvent extraction, has led to the identification of 2 hydrocarbons, 10 alcohols, 2 acids, 18 esters, 8 carbonyls and 4 acetals, a further 16 components being tentatively reported.
Changes in the composition of ovomucin during liquefaction of thick egg white
Authors: Robinson D. S. , Monsey J. B.
Published: November 2006

Preparations of purified ovomucin complex have been obtained from samples of thick egg white which were liquefied during incubation at 37 °C under sterile conditions. Chemical analyses of the ovomucin complex and analytical ultra‐centrifugation of fully reduced derivatives of the ovomucin complex obtained from thick egg white thinned by incubation at 37 °C have shown that these preparations, unlike those obtained from “fresh” thick egg white, contained only small quantities of β‐ovomucin. It is postulated that β‐ovomucin is converted to a more soluble form during the natural thinning of thick egg white at 37 °C.
The comparative metabolism of pyrantel in five species
Authors: Faulkner J. K. , Figdor S. K. , Monro A. M. , Von Wittenau M. Schach , Stopher D. A. , Wood B. A.
Published: November 2006

The absorption, distribution and excretion of [14C]‐ and [3H]pyrantel tartrate after oral administration to the sheep, ox, pig, dog and rat have been studied. Urinary excretion of radioactivity was greatest in the pig and the dog, accounting for approx. 34 and 40% of the dose respectively. Absorption was also good in the rat as indicated by some excretion of radioactivity in the bile. In the sheep and the ox approximately 60% of dose was excreted unchanged in the faeces, this probably representing unabsorbed rather than biliary‐excreted material. The highest tissue levels of radioactivity were found in the liver. Apart from the excretion of unchanged pyrantel in the faeces of the sheep and the ox, pyrantel was extensively metabolised in vivo into many metabolites. None of these was identified, but degradation experiments showed that the thiophene ring had been extensively biotransformed and that the tetrahydropyrimidine ring was more resistant to metabolic attack.
Glycosidases and glycanases of wheat flour doughs
Authors: Lee J. W. , Ronalds J. A.
Published: November 2006

Wheat flour contains hydrolytic enzymes capable of reducing dramatically the viscosity of the aqueous solution obtained by high‐speed centrifugation of dough. Indirect evidence suggests this reduction in viscosity is largely due to the hydrolysis of glycosidic linkages in the non‐starch polysaccharides. Soluble proteins and starch contribute less to the viscosity of this dough liquor than do the flour gums. The glycanases in flour relatively rapidly hydrolyse the galactomannan, guaran and carboxymethylcellulose. Flour also contains a wide range of enzymes capable of hydrolysing nitrophenyl α‐ and β‐glucosides, α‐ and β‐galactosides, α‐ and β‐mannosides, α‐arabinoside, β‐fucoside and β‐xyloside. Both the glycanases and the glycosidases show pH optima within the range 4‐6 which covers the range normally encountered in dough.
Chemical composition of pollen with particular reference to cation exchange capacity and uronic acid content
Authors: Knight A. H. , Crooke W. M. , Shepherd H.
Published: November 2006

Normal methods of plant analysis proved suitable for the analysis of pollen, despite its extremely durable and unique outer coat of sporopollenin. The cation‐exchange capacity (CEC), uronic acid content (UA) and mineral composition of pollen from 53 Angiosperm and 5 Gymnosperm species were determined. The values found were of the same order as those of leaves, roots and seeds of the same species. Only minor differences in composition and CEC exist between pollen of monocotyledons (monocot) and dicotyledons (dicot), in marked contrast to other plant tissues, where generally the CEC and levels of elements in the dicot plant are higher than in the monocot plant. Relationships connecting CEC with uronic acid, total cations and nitrogen, already established for leaves and roots, also held for pollen although the correlation coefficients were not so high. On the other hand, correlations between CEC and individual cations, especially Ca, in pollen tended to be higher. Pollen of the same species from England and Sweden had similar UA contents (r = 0.91***), suggesting that this constituent and its related CEC value may be characteristic of a species and relatively independent of external soil nutritional factors, as has been found for root CEC.
Biophysical properties of horticultural products as related to loss of moisture during cooling down
Authors: Fockens F. H. , Meffert H. F. Th.
Published: November 2006

The relation between biophysical properties of the skin of horticultural products and the rate of moisture loss under different ambient conditions is explained by a mathematical model. The numerical values of these properties can be determined by a simple experimental method. The effect of different air velocities on the loss of moisture from the products during cooling down is derived mathematically. The theory has been proved by experiments.