bluuebunny/crossref_metadata_2025 huggingface dataset:
Evaluation of groundnut meal protein for poultry
Authors: Daghir N. J. , Ayyash B. , Pellett P. L.
Published: November 2006

Five samples of Iraqi groundnut meals used by feed manufacturers in Lebanon were subjected to three animal assays and several chemical assays commonly used for evaluating proteins. Orange G binding capacity was highly correlated with crude protein content of the five meals (r=O.98). Available lysine values did not differ, with the exception of one meal which contained considerably less than the others and also less total lysine. There was considerable difference in nitrogen solubility ranging from 18 to 53%. True protein values were highly correlated with crude protein values (r‐0.99). Amido nitrogen ranged between 3.4 and 6.5%. In all meals methionine and lysine were limiting amino acids, these being the first and second limiting respectively. Some also contained limiting threonine, tryptophan and isoleucine; the order of limitation changed when a cereal base was used with groundnut as the major protein source rather than the only source. The protein efficiency ratios (PER) of groundnut meals did not differ significantly, but were all significantly lower than for soyabean meal. Amino acid supplementation of groundnut meals resulted in an improvement in PER but not all meals responded in the same way, which indicates that the poor nutritive value of certain Iraqi groundnut meals is not due to amino acid limitation alone, but also to toxic substances. A modification of Anwar's method of calculating the gross protein value is presented; it gives a higher correlation with the available lysine value than the methods of Anwar or Robertson et al. Statistical analysis of the gain in body weight showed significant differences (P <0.01) between meals studied. Net protein utilisation operative values ranged from 3440% in contrast to soyabean meal which gave a value of 52. Variation in net dietary protein calories % followed the same trend as NPU(op) values.
Importance of wheat lipoxidase in the oxidation of free fatty acids in flour‐water systems
Authors: Morrison W. R. , Maneely E. A.
Published: November 2006

Wheat flour was extracted with water, and the aqueous extract and flour residue were used in mixing experiments. The enzyme system (βoxidation?) responsible for the pro rata oxidation of free fatty acids (FFA) was present only in the flour residue, and lipoxidase was present only in the aqueous extract. It was calculated that lipoxidase could account for only a small proportion of the oxygen consumed in oxidations of FFA, and the significance of wheat flour lipoxidase in dough rheology is therefore less than has been hitherto assumed.
Performance of Aphis fabae and Brevicoryne brassicae on plants treated with growth regulators
Authors: Honeyborne C. H. B.
Published: November 2006

It was shown that the fecundity of aphids may be altered on plants treated with plant growth stimulators and retardants. There was evidence that the reduced fecundity and smaller size of Aphis fabae on broad beans treated with ethylene bisnitrourethane was related to the reduced nutritional value of the plants to the aphids, levels of soluble nitrogen being reduced. The reduced fecundity of A. fabae on broad beans treated with gibberellic acid may be related to the apparent toxicity of the compound when fed directly to the aphid. CCC (chlormequat chloride) seemed toxic to both A. fabae and Brevicoryne brassicae, and the number of embryos per adult A. fabae reared on CCC‐treated beans was reduced, although this did not reduce fecundity. Apart from any direct action of CCC on the aphids, there is evidence that the substance may reduce the availability of nutrients from the phloem of treated plants to the insects by reducing translocation, and there is further evidence that amino acid content of the sap may be reduced.
Spectra of activity of plant growth retardants against various parasites of one host species
Authors: Smith B. D.
Published: November 2006

Effects are described of foliar applications of the growth retardants, chlormequat (Cycocel), andN‐dimethylaminosuccinamic acid (B995), on the major pests and diseases of blackcurrants. These compounds have a wide spectrum of activity; they both reduce the severity of attack by the miteCecidophyopsis ribisand the aphidAphis variansbut they differ in their effects against the pathogenic fungi,Pseudopeziza ribisandSphaerotheca mors‐uvaeand in their effects on the host plants. Some possible ways in which they may increase plant resistance are discussed.
Fertiliser research in scottish nurseries and forests
Authors: Atterson J.
Published: November 2006

The use of fertilisers, particularly slow‐release nitrogen fertilisers, in forest nurseries is discussed. In forests, trials have shown unforeseen interactions between applied fertilisers and unforeseen effects of different constituents of particular fertilisers. Future requirements of phosphate rock, phosphate‐potash, and urea, the main fertilisers used, are considered.
Nitrogen nutrition of pines on the sands of culbin forest, morayshire
Authors: Miller H. G.
Published: November 2006

Although conifers usually seem able to obtain sufficient nitrogen for establishment, it was shown that 36 year‐old Corsican pine on infertile sands responded to application of ammonium sulphate at rates greater than 84 kg N/ha by greatly increased height growth and diameter growth. After canopy closure, increasing amounts of nitrogen became immobilised in the litter, so that nitrogen deficiency arose less from increased demand for nitrogen by the tree than from a decrease in the available supplies.
Fungicides in forestry in Great Britain
Authors: Phillips D. H.
Published: November 2006

In Great Britain, fungicides are used in the forest only for the control of root and stem rot, caused by Fames annosus. In forest nurseries they are erriployed on a small scale to control damping‐off, grey mould (Botrytis cinerea), needle‐cast of pine caused by Lophodermium pinastri, needle‐cast of larch caused by Meria laricis, needle blight of Western red cedar (Thuja plicata) caused by Didymascella thujina, and oak mildew (Microsphaera alphitoides).
Philosophy of forest insect control in Britain
Authors: Bevan D.
Published: November 2006

It is concluded that, on economic grounds, prevention of infestation by amelioration of the site and improvement in the vigour of the trees is more likely to be practical than remedial spraying of infested trees.
Effects of N, P and K and their interactions on yield, tuber blight and quality of potatoes
Authors: Herlihy M. , Carroll P. J.
Published: November 2006

Maximum and optimum fertiliser rates based on main effects data from 33 and 43 factorial experiments were calculated and compared with the values obtained by taking interactions into account.

High‐nitrogen dressings depressed yield in several instances. Increased phosphorus applications overcame this on some sites, which indicated the probability of it being a physiological effect rather than salt damage. The size distribution of tubers into large, medium and small was influenced most by potassium, which increased the proportion of large tubers while decreasing the other grades. The trends from nitrogen were similar but of lesser magnitude. Phosphorus had no consistent effect.

Fertilisers had no influence on organoleptic tests as reflected by taste panel estimates of colour, flavour and texture of boiled potatoes. The level of reducing sugars was influenced most by potassium, which reduced their content. N and K decreased dry matter content, while P had the reverse effect.

Phosphorus had a pronounced influence on the distribution of blighted tubers on sites with a higher than normal incidence of blight. On the average of the sites where the effect was significant, its application reduced blighted tubers from 20 to 12%. Although the trend from nitrogen was highly significant, the actual increase in the proportion of diseased tubers was low.

The interaction effects found in a combined variance analysis of all sites were categorised. The most prevalent interaction affecting tuber yield was a decreased response to any one element in the absence of the other. In the case of percentage dry matter there was a consistently adverse NK interaction, while on a limited number of sites nitrogen or potassium depressed dry matter content most in the absence of phosphorus.
Occurrence and possible protective function of carbon dioxide in oilseeds
Authors: Sankara Rao D. S. , Achaya K. T.
Published: November 2006

The carbon dioxide contents of four oilseeds and their components have been determined using Warburg flasks by treatment with trichloroacetic acid and measurement of the released gas as barium carbonate. All the oilseeds contained carbon dioxide, with high contents in the hulls and kernels of castorseed and in the annular spaces of cottonseed and groundnut (and possibly castor). Isolated castor‐and cotton‐seed oils absorbed large quantities of the gas, but lost most of it in 2–6 h of exposure. Gassed groundnut and safflower oils when subsequently exposed to the atmosphere showed superior storage stability to untreated controls over long periods. Storage of oilseeds and oils under carbon dioxide appears advantageous.
Determination of fumigant residues in cereals and other foodstuffs: A multi‐detection scheme for gas chromatography of solvent extracts
Authors: Heuser S. G. , Scudamore K. A.
Published: November 2006

The need for sensitive and comprehensive methods for determination of fumigant residues in foodstuffs is discussed. A multi‐detection scheme for the evaluation of such residues is described, in which gas‐liquid chromatography using three types of detector is used to analyse the contents of processed solvent extracts.

Factors which affect the efficiency of recovery of such residues are discussed. These include the reactivity and volatility of residual components, the effect of water in solvent extraction, and the problems of multiphase extraction.

The performance and specificity of the chosen system are considered in relation to other possible methods. Results are given showing the recovery of a range of 20 compounds as volatile fumigant residues in cereals and other foodstuffs, with sensitivities generally better than 0.1 ppm. The extension of the analytical scheme to include other compounds is indicated.
Microbiological techniques ‐ some statistical aspects
Authors: Cowhx N. D. , Morisetti M. D.
Published: November 2006

The testing of material in order to determine its conformity to a microbiological standard involves two main processes; selection of the samples of material to be tested, and the testing of this material. For the procedure to be reliable, the sampled material must be representative of the whole and the test must give a reliable result. The errors arising from the sampling stage are indicated in this paper, and sampling schemes which have been recommended for this purpose are discussed. The chief test methods (colony and total counts, dilution methods, presence/absence tests, and chemical methods) are then discussed, both from the point of view of their underlying statistical reliability and the assessment of operator errors. Finally it is concluded that the initial sampling stage is the most critical part of any test procedure and where representative samples are difficult to obtain, the enforcement of a code of practice in manufacture is preferable to attempts to control quality by subsequent testing.
Preservation of leaf protein preparations by air drying
Authors: Arkcoll D. B.
Published: November 2006

Air‐dried leaf protein has hitherto been dark and gritty, but by drying in two stages, initially to between 20 and 30% moisture, then fine grinding before completion of air drying, a product can be made with as good an appearance and texture as that made by freeze‐drying. The keeping quality and digestibility of this material are also similar to freeze‐dried protein.
Volatile constituents of the black currant, RISES NIGR UM L.: II.—The fresh fruit
Authors: Nursten H. E. , Williams A. A.
Published: November 2006

A procedure is described for preparing a black‐currant essence from the fresh fruit. Examination by gas‐liquid chromatography and infra‐red spectroscopy has allowed y‐terpinene, ethanol, n‐butanol, n‐hexanol, trans‐hex‐2‐en‐l‐ol, terpinen‐4‐ol, ethyl n‐butyrate, methyl n‐hexanpate, methyl benzoate, and 1,8‐cineole to be definitely identified. A further 14 compounds were tentatively identified.

These results are discussed in conjunction with those obtained on a commercial black‐currant distillate and other published work on black currants.
Recovery and stability of phenolase, peroxidase and catalase activity in dried potato tissue
Authors: Weaver Merle L. , Hautala E.
Published: November 2006

Based on a comparison with the activity of fresh potato enzyme extracts, complete recovery of phenolase, peroxidase and catalase activity was obtained from either freeze‐dried tissue or powder obtained by grinding the tissue with acetone. Phenolase activity was stable for 1 year, peroxidase for 2–4 weeks and catalase for 8 weeks.
Volatile hop constituents: Characterisation of β‐copaene and pentadec‐6‐ene‐2‐one
Authors: Buttery R. G. , Teranishi R. , Mon T. R. , Ling L. C.
Published: November 2006

Evidence has been found for the identity of two previously uncharacterised C15 volatile constituents of hops as β‐copaene and pentadec‐6‐ene‐2‐one. Some inconclusive evidence was also found for the identity of another.
Rheological properties of wheat flour doughs I.—Method for determining the large deformation and rupture properties in simple tension
Authors: Tschoegl N. W. , Rinde J. A. , Smith T. L.
Published: November 2006

A method and an apparatus are described for determining the large deformation and rupture properties of wheat flour doughs in simple tension. Dough rings are submerged in a liquid of matching density to prevent the dough from deforming under its own weight and are stretched at constant rates of extension until rupture occurs. Stress‐strain curves obtained at different temperatures and extension rates on doughs prepared from a medium strength flour and a weak flour are presented, and the effects of rest period, mixing time, and mixing atmosphere on dough properties are discussed.
Content of p‐Hydroxybenzylglucosinolate in seed meals of Sinapis alba as affected by heredity, environment and seed part
Authors: Josefsson E.
Published: November 2006

Seed meals of different cultivars and breeding lines of white mustard (Sinapis alba) grown at different localities and in different years were analysed for content of p‐hydroxybenzylglucosinolate. The environmentally determined variation generally amounted to ± 12%. Cultivar differences were not significant in the material available but a much larger variation was found among individual plants. A statistical treatment of parent plant material and corresponding progenies gave a correlation coefficient of + 0·68 and a highly significant t2 value. This indicates that the glucosinolate content of white mustard seed is mainly genetically determined.

Analysis of samples from field experiments with fertilisers containing different amounts of sulphate revealed that the glucosinolate content was not influenced by a reduction in the amount of sulphate applied to heavy soils.

The content of glucosinolate, while similar in cotyledons and hypocotyls, was, however, much lower in the seed coat.
Modification of wheat gliadin by γ‐rays
Authors: Booth M. R.
Published: November 2006

Wheat gliadin has been γ‐irradiated under nitrogen with a dose of 20 Mrad. No significant changes were observed in the amino acid analysis, chymotryptic fingerprints, or elution curves from Sephadex G‐200. Discrete bands had been largely replaced by tailing in the starch‐gel electrophoretic pattern. It is concluded that random bond scission has occurred, chiefly altering the side chains, and to some degree protein fragments have been grafted on to other sites. There is no definite evidence for the formation of macromolecular structures by inter‐protein crosslinks. On average it is likely that of the order of only one or two bonds per molecule were affected.
Phospholipids of marine origin V.—The crab – a comparative study of a marine species (Cyclograpsus punctatus) and a fresh water species (Potamon)
Authors: De Koning A. J.
Published: November 2006

A comparison has been made between phospholipids extracted from a marine crab and from a fresh water crab.

Marine crab (body and viscera) contained a phospholipid fraction which liberated 2‐aminoethylphos‐phonic acid upon hydrolysis, while this substance was absent from the fresh water crab. Marine crab phospholipids had a higher content of phosphatidyl choline (57%), a higher content of phosphatidyl serine (5%) but a lower content of phosphatidyl ethanolamine (22%) than phospholipids from the fresh water crab (respective values: 52, 2 and 27%).

Marine crab phospholipids and non‐phosphorylated lipids were richer in C20 plus C22 fatty acids but poorer in C18: 2 acid, than were the corresponding lipids from the fresh water crab.
Chlorophyll degradation and lipid oxidation in frozen unblanched peas
Authors: Buckle K. A. , Edwards R. A.
Published: November 2006

Storage of hand‐podded unblanched frozen peas for 20 months at –9·4° resulted in considerable conversion of chlorophylls to pheophytins, the formation of phytol‐free derivatives, a decrease in total pigment and the formation of peroxides and TBA‐reactive materials. Greater storage stability was found in samples blanched prior to storage, and to a lesser extent in unblanched peas stored in nitrogen or at –23·3°.

Lipoxygenase and chlorophyll bleaching activities of extracts from frozen unblanched peas decreased during storage, lipoxygenase being the more stable.

Model system studies with pea and soya extracts indicated that chlorophyll loss and lipid oxidation during storage were most likely caused by lipoxygenase and a lipohydroperoxide breakdown factor shown to be present in crude extracts.
Growth of maize endosperm tissue in vitro I.—Nitrogen requirement of tissue grown on solid media
Authors: Farrar Kathleen R. , Ganugapati L. S.
Published: November 2006

Ammonium salts can replace asparagine as the main nitrogen source for maize endosperm tissue culture. Although the acetate, oxalacetate and oxoglutarate are toxic, the succinate or citrate may be used.
Stabilisers — their structure and properties
Authors: Blanshard J. M. V.
Published: November 2006

The effects in foods of hydrocolloids such as polysaccharides on water‐binding capacity, evaporation rate, crystallisation, rheological and other properties are reviewed.
Localisation of thiamine within the cotyledon of dormant groundnut (Arachis hypogaea L.)
Authors: Dougherty R. H. , Cobb W. Y.
Published: November 2006

Utilising non‐aqueous differential centrifugation for isolation of subcellular components from groundnuts, it appears that intracellular thiamine is predominantly non‐particulated. A large proportion of the total thiamine of the cotyledon is associated with cell wall material, most likely due to inward migration of the vitamin from the testa during curing.
Lipids in cereals 1.—Pennisetum typhoideum
Authors: Pruthi T. D. , Bhatia I. S.
Published: November 2006

Two improved strains of Pennisetum typhoideum (‘bajra’) were found to have a free lipid content of about 5.0% and bound lipid content of about 0.5%. In the non‐polar fraction, sterol esters and hydrocarbons, triglycerides, free fatty acids, free sterols and partial glycerides were present with triglycerides as the principal constituents. Polar lipids were separated by two‐dimensional thin‐layer chromatography and lecithin was found to be the major component. Sterol‐containing glycolipids (sterol glycosides and esterified sterol glycosides) were present in appreciable amounts. Phosphatidyl ethanolamine, phosphatidyl glycerol, phosphatidyl inositol, lysophosphatidyl ethanolamine, lysolecithin, phosphatidic acid, poly‐glycerophosphatide, mono‐ and di‐galactosyl glycerides and cerebrosides have also been tentatively identified.
Studies on a kerosene‐like taint in mullet (Mugil cephalus) II. —Chemical nature of the volatile constituents
Authors: Shipton J. , Last J. H. , Murray K. E. , Vale Gwenda L.
Published: November 2006

The composition of a volatile extract from mullet (Mugil cephalus) possessing a ‘kerosene’ taint has been shown by gas chromatography and spectral analyses to be very similar, qualitatively and quantitatively, to that of a commercial sample of kerosene.
Studies on rumen metabolism VI. —in vitro hydrolysis of triglyceride and isolation of a lipolytic fraction
Authors: Clarke D. G. , Hawke J. C.
Published: November 2006

Hydrolysis of groundnut oil and synthetic glyceryl tri(oleate‐1‐14C) by bovine rumen contents was demonstrated under in vitro conditions. Fractionation by differential centrifugation of total rumen contents obtained from a cow grazing on fresh pasture showed that the organisms responsible for hydrolysis of triglycerides were closely associated with the particulate material in the rumen and homogenisation released much of the lipolytic activity. Cell‐free extracts of mixed rumen bacteria were prepared by subjecting mixed rumen bacteria to high frequency sonication or osmotic shock followed by isolation of the released lipolytic enzymes by high‐speed centrifugation.

A method for assaying lipase activity is described which uses glyceryl tri(oleate‐1‐14C) as substrate, and thin‐layer chromatography to separate the free fatty acids, mono‐, di‐ and tri‐glycerides prior to radio‐chemical determination. The method was developed using pancreatic lipase and was applied to the isolation of lipases from rumen micro‐organisms.
Conservation of wilted herbage ensiled in sealed plastic containers, with and without the addition of urea, and its intake by sheep
Authors: Jackson N. , Anderson B. K.
Published: November 2006

Timothy‐meadow fescue grass was wilted to 27.7–33.9% dry matter content and two silos were filled with the wilted material alone and two with the wilted herbage to which urea, at a level of 1.38% of the dry matter ensiled, was added. The mean dry matter loss from the control silages was 16.7% and from the urea‐treated silages 11.4%. No urea could be detected in the silage made from the urea‐treated herbage. There was no evidence for any major differences in the fermentation pathways between the control and urea‐treated silage. Voluntary intake of control and urea‐treated silage by sheep was similar (1.7 times the maintenance metabolisable energy requirement) so that nitrogen intake was higher when the urea‐silage was fed. No toxic effects of the treated silage were observed when assessed by blood urea and ammonia levels.
Survey of some farm stores of ventilated grain
Authors: Burrell N. J. , Havers S. J.
Published: November 2006

A short survey was carried out at 10 farms on low‐rate ventilation systems in 15 grain bins and floor stores, on two on‐floor driers and on two drying bins. The population density and the frequency of the mite genera present were recorded. Heavy infestations were mainly limited to the upper surface or to layers of damper grain in the bulks. The density of infestation in grain dried slowly in bins or on the floor was sometimes as heavy as in damp grain cooled by low‐rate ventilation. Air distribution measurements showed that improvements to existing stores of ventilated grain could be obtained by repositioning the ducts, by using peak‐loading instead of level‐loading, by extending the length of ducting used, and in some instances by radically altering the duct systems. Further improvements could be made using automatic methods of controlling the cooling fans. The terms ‘path ratio’, ‘drying ratio’, ‘velocity ratio’ and ‘cooling ratio’ are defined and discussed to provide the basis for future improvements to the planning and efficiency of duct systems.
Malo‐lactic fermentation in australian dry red wines
Authors: Rankine B. C. , Fornachon J. C. M. , Bridson D. Annette , Cellier K. M.
Published: November 2006

Malo‐lactic fermentation occurred in 62% of 466 Australian dry red wines of 1968 vintage at 6 months of age. In a further 9 % of wines the fermentation was still in progress. Wines which had undergone the fermentation were less acid than those which had not. The difference was greater in wines made from Cabernet Sauvignon than from Shiraz or Grenache grapes.

The winery in which the wine was made strongly influenced the occurrence of malo‐lactic fermentation in a particular wine‐growing area, and was the most important factor involved.

Incidence of malo‐lactic fermentation was closely correlated with the presence ofLeuconostocandCoccusin the wine, but less so withLactobacillus. Leuconostoc, Lactobacillusand sometimesCoccusoccurred together, but no wines contained bothLactobacillusandCoccus.

Diacetyl content of the wines ranged from 0 to 7.5 ppm. In wines which had undergone malo‐lactic fermentation the mean diacetyl content was 2.8 ppm, compared with 1.3 ppm for wines which had not undergone this. Diacetyl content of wines made from Grenache was not significantly different, with respect to the occurrence or absence of malo‐lactic fermentation.

The statistical significances of the various inter‐relationships between malo‐lactic fermentation, type of bacteria present and certain wine constituents are assessed.

Estimates of variance components of II constituents of Australian dry red wines are given, and these may be used in designing future sampling surveys.
Effect of pasteurisation on the chemical composition of liquid whole egg IV.—Further resolution of certain fractions of the soluble proteins
Authors: Parkinson T. L.
Published: November 2006

Amino acid analyses confirmed previous electrophoretic evidence that two particular chromatographic fractions from the soluble proteins of liquid whole egg were mixtures of proteins. Further resolution of these fractions has been effected by ion‐exchange chromatography on carboxymethyl cellulose, using sodium acetate buffer solutions containing increasing concentrations of sodium chloride followed by certain alkaline solutions. Some distinctions between sub‐fractions obtained from raw and pasteurised egg have been noted.
Variability of odour thresholds for some compounds in alcoholic beverages
Authors: Salo By Paula
Published: November 2006

In a study of the distribution of sources of variation in the interpretation of odour‐threshold judgements, 16 aroma compounds in alcoholic beverages were examined by variance analysis and factor analysis at concentration levels corresponding to positive responses amounting to 50% and 75%. For the determination of threshold values, the concentration level corresponding to 50% positive responses was observed to be the better of these two alternatives from the aspect of statistical points and psychophysical responses. The detection threshold values in 9.45 % (by wt.) alcohol‐water solution are mainly dependent upon the differences between the substances themselves, and the variation between subjects remains insignificant. Nevertheless, the odour‐stimulating process caused by a compound can vary, despite the responses for all the groups of compounds being considered the same in regard to these threshold values.
Nutrient levels in the soil and the yield of potatoes following cut grass, grazed grass and arable cropping
Authors: Clement C. R. , Hopper M. J.
Published: November 2006

Mineralisable N, exchangeable K and the concentrations of K, Na, Mg and Ca in equilibrium soil extracts were determined after 4 years under cut grass, grazed grass and arable cropping with several levels of N and K applied as fertilisers. The yield of potatoes which followed these systems of cropping and manuring ranged from <20 to >60 t/ha. More than 50% of the yield variance was related to differences in the levels of mineralisable N and exchangeable K in the soil, compared with 17% which was related to levels of fertiliser (0 and 112 kg N/ha, 0‐250 kg K/ha) applied direct to the potatoes.

Levels of all nutrients measured in the soil and yields of potatoes were higher after grazed grass than after cut grass or arable cropping. Concentrations of Mg and Ca in the foliage of the potatoes were not, however, appreciably affected by previous systems of cropping and the yield of tubers seemed to be determined primarily by differences in the supply of N and K. Application of these two nutrients as fertilisers to the potatoes largely rectified any deficiency in their supply from the soil which resulted from the previous cropping.
Taste interaction of ethyl alcohol with sweet, salty, sour and bitter compounds
Authors: Martin Sandra , Pangborn Rose Marie
Published: November 2006

The influence of ethyl alcohol in concentrations ranging from 4 to 24%, on the perceived taste intensities of sucrose, citric acid, quinine, and sodium chloride was determined by 24 subjects. A paired comparison method was used in which subjects selected the sample with the greater taste intensity (sweetness, sourness, bitterness or saltiness) as well as rating the intensity on a 13‐point scale. The alcohol generally enhanced the sweetness of sucrose, with results varying slightly according to the subjects' task. The sourness of citric acid, and the saltiness of sodium chloride at all but the lowest concentration, were depressed by increasing additions of alcohol. Alcohol significantly enhanced the bitterness of quinine at all four concentrations. Although these results disagree with previously reported electrophysiological measurements on alcohol‐quinine mixtures, they were internally consistent, and meaningful in terms of alcoholic beverage consumption behaviour.
The ‘turbidity’ test as a measurement of thermal denaturation of proteins in wheat
Authors: McDermott E. E.
Published: November 2006

The ‘turbidity’ test, devised to detect heat damage sometimes resulting from the drying of newly harvested damp wheat, has been studied as a routine method for the measurement of heat denaturation in wheat proteins. The ‘turbidity’ test method has been compared with the standard baking test and the results of both methods have been evaluated in terms of denaturation reaction rates. The results have shown that the method is at least as sensitive as the baking test, and, with suitable unheated controls, can be used to measure the denaturation of wheat proteins resulting from the heat treatment of wheat and wholemeal.
Isoelectric fractionation and some properties of a protease from soyabean seeds
Authors: Catsimpoolas N. , Funk S. K. , Wang J. , Kenney J.
Published: November 2006

A protease, capable of hydrolysing benzoyl DL‐arginine p‐nitroanilide(BAPA), and L‐amino acid β‐naphthylamide derivatives, was purified, by isoelectric focusing in the region pH 3–6, from dormant and 6‐day germinated soyabean seeds. The enzyme was focused at pH 4·80. The Km value using BAPA as substrate was found to be 5·03 × 10−4M. Maximum activity of the enzyme towards BAPA was obtained in the pH 8·2–8–5 region. Slight activation was observed in the presence of 0·05 M concentration of Ca2+ and Mg2+ ions. The protease lacked caseinolytic activity, and was not inhibited by Kunitz soyabean trypsin inhibitor.
Nitrate and nitrite nitrogen in fresh, stored and processed table beets and spinach from different levels of field nitrogen fertilisation
Authors: Lee C. Y. , Shallenberger R. S. , Downing D. L. , Stoewsand G. S. , Peck N. M.
Published: November 2006

Nitrogen fertilisation increased the content of nitrate‐N in fresh table beets and spinach but had little or no effect on accumulation of nitrite‐N. Interconversion of nitrate to nitrite did not occur when fresh beets and spinach were stored at 35°F. Large quantities of nitrate‐N were lost by leaching during the processing of canned beets, spinach and puréed spinach baby food. These processing procedures and storage of the processed products for six months did not give rise to increased amounts of nitrite‐N Nitrate‐ and nitrite‐N contents of some commercial products are also reported.
Method of analysis of astaxanthin and its occurrence in some marine products
Authors: Lambertsen G. , Braekkan O. R.
Published: November 2006

A method for the determination of astaxanthin in free and esterified forms is based on silica gel chromatography of a lipid extract to obtain fractions of diester, monoester and free astaxanthin. The fractions are reduced with borohydride and the tetrahydroxy β‐carotene is measured by ultra‐violet spectrophotomefry at 450 and 476 nm. The method has been applied to different crustacean samples and products to fish oils and to organs from rainbow trout. Values down to 0·1 μg/g sample could be measured. The fractions were identified by thin‐layer chromatography.
Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandies
Authors: Askew Beryl , Lisle D. B.
Published: November 2006

86 samples of brandy representing the produce of 15 countries, were analysed for methanol, propan‐1‐ol, the butanols, the pentanols and ethyl acetate, and wide variations were found between individual samples within each group. The determination of these congeners is not sufficient to identify a sample as a brandy.
Factors influencing the development of aroma in apple peels
Authors: Guadagni D. G. , Bomben J. L. , Hudson J. S.
Published: November 2006

The rate and extent of apple volatile production were several times greater in peels than in flesh or whole apples. Volatile production in apples after peeling increased rapidly at 22°c, reached a maximum in 1–2 days and then gradually declined. Harvest maturity, variety, cold storage history, room temperature ripening and storage temperature of peels greatly affected the rate and extent of volatile production; the optimum peel temperature appeared to be 20–30°c. The greatest increases in volatile components from peels were due to the production of esters, primarily ethyl butyrate, butyl acetate, ethyl 2 methylbutyrate and 2‐methylbutyl acetate. Controlled atmosphere storage appeared to arrest the ability of peels to produce the usual components. Under certain conditions, the components associated with apple aroma increased 10‐ to 30‐fold in peels held at room temperature for 1–2 days.
Bread staling II.
Authors: Willhoft E. M. A.
Published: November 2006

An attempt has been made to deduce a theoretical equation describing the firming processes accompanying the ageing of the crumb of bread. The model proposed is based on separate contributions by the starch and gluten components. In the case of the starch, firming was considered to be due to development of regions of crystallinity within the physically discrete granules. With the structurally continuous gluten fraction, the firming process was attributed to the migration of water (at one time forming part of the structure of the protein) to the starch. The natural ratio of starch to gluten (6:1) in wheat flour ensures that the firming of the continuous phase, resulting from the previously established moisture re‐distribution, together with the retrogradation of the starch, more than compensate for the slight softening of the starch caused by the small relative increase in its moisture level.
Biological and chemical factors affecting the valuations of north‐east indian plains teas: II.—Statistical evaluation of the biochemical constituents and their effects on briskness, quality and cash valuations of black teas
Authors: Biswas Ajit K. , Biswas Asim K. , Sarkar A. R.
Published: November 2006

An attempt has been made to determine, by using the multiple regression technique, the most importank biochemical constituents affecting ‘briskness’, ‘quality’ and ‘cash valuation’ and also their effects on these liquor characteristics and on the cash valuation of North‐East Indian plains black teas.

The multiple regression analyses showed that regardless of tasters, for crushing, tearing and curling (C.T.C.) manufactured teas, five biochemical constituents—total oxygen uptake and theogallin (TG) of unprocessed tea shoots, and theoflavin (TF), epicatechin gallate (ECG) and TG of black tea—together accounted for the major part of the total variations in each of briskness, quality and cash valuation. For orthodox manufactured teas, seven constituents—enzyme activity, total oxygen uptake and ECG of unprocessed tea shoots, and TF, ECG, TG and water‐soluble solids (other than ash, TF, thearubigin, epigallocatechin, epigallocatechin gallate (EGCG),ECG, TG, caffeine nitrogen and amino acid nitrogen) of black tea—together accounted for the major part of the total variations in briskness, quality and cash valuation.

Further, regardless of tasters and methods of manufacture, four biochemical constituents—total oxygen uptake of unprocessed tea shoots, and TF, ECG and TG of black tea—were the main guiding constituents of a desirable North‐East Indian plains tea because these four constituents together accounted for about 50% of the total variations in each of briskness, quality and cash valuation, both of C.T.C. and orthodox teas. The effects of total oxygen uptake and TF on each of briskness, quality and cash valuation, both of C.T.C. and orthodox teas, were generally found to be beneficial, whereas the effects of ECG and TG of black tea were generally beneficial only beyond certain concentrations.
Influence of two different nitrogen fertilisers on amino acids and minerals of sugar‐beet pulp
Authors: Benda P. , Dvořák M. , Tusl J.
Published: November 2006

Sugar‐beet was grown using ammonia solutions and urea as nitrogen fertilisers The influence of fertiliser type and time of application on the amino acid composition and mineral content in sugar‐beet roots when harvested is discussed.
Availability of Cu, Zn and Mn in soils: I.—Influence of soil pH, organic matter, and extractable phosphorus
Authors: Dolar S. G. , Keeney D. R.
Published: November 2006

Samples from Ap horizons of 36 cultivated Wisconsin fields were tested for concurrent availability of Cu, Zn and Mn. The effects of soil pH, organic matter, and available P were evaluated by using four chemical extract ants. Oats were used as the test crop and were grown using a self‐watering pot‐culture technique in a plant‐growth room. The divergent soils had the following averages: pH, 6–4; organic matter, 2–6%; available P, 37 ppm; total Cu, 20 ppm; total Zn, 35 ppm; and total Mn, 631 ppm. Concentrations of the micronutrient elements in plants and soils were determined by atomic absorption spectrophotometer. NPK fertilisation resulted in greater plant uptake of Cu, Zn and Mn. Significant interactions between the soil properties and the different chemical fractions influenced the plant uptake of each micro‐element; interactions between Cu, Zn and Mn in the same chemical fraction also influenced their individual uptake. Copper uptake was best predicted by inclusion particularly of soil pH, or the same chemical fractions of Zn and Mn in the regression equation; Zn uptake by inclusion of soil organic matter and available P, Mn uptake, or the chemical fractions of Cu and Mn; and Mn uptake by inclusion of available P, Cu chemical fraction, or Zn uptake in the equation. The extractants N ammonium acetate (pH 7) 10 · 01 M EDTA and 0·1 N‐HCI show promise in soil tests for the simultaneous availability of Cu, Zn and Mn.
Availability of Cu, Zn and Mn in soils: II.—Chemical extractability
Authors: Dolar S. G. , Keeney D. R.
Published: November 2006

The interrelationships of the amounts of Cu, Zn and Mn extracted with four chemical extractants of varying pH and buffering capacities, and as influenced by soil pH, organic matter, and available P, were evaluated. Regression equations using 0·1 N‐HCl, 0·01 M EDTA, and 0·005 M DTPA soil‐extractable fractions in conjunction with the soil properties for the estimations of total Cu, Zn and Mn in divergent Wisconsin soils are also given. The relationship of the Mg(NO3)2‐extractable fractions of the three elements to the above four fractions were better defined by quadratic than by linear equations. Exchangeable Zn had positive while exchangeable Mn had negative influence on exchangeable Cu in these soils with widely varying Cu supply. Both exchangeable Cu and Mn increased Mg(NO3)2‐extractable Zn, whereas exchangeable Cu depressed the Mg(NO3)2‐extractable soil Mn.
The chloride balance in a fertiliser experiment on sandy soil
Authors: Bolton J.
Published: November 2006

One‐third of the chloride, given as sodium chloride to kale and barley in successive years, was recovered in the harvested crops, or in ryegrass grown the following year. Crops on ground not given salt removed amounts of chloride comparable with those in the annual rainfall, so drainage losses under these crops were small.

Improved analytical methods for chloride in soils and plants are described, using colorimetry and potentiometer titration's.
Choline, ergosterol and tocopherol content of some norwegian lichens
Authors: Dasilva E. J. , Jensen A.
Published: November 2006

21 species of common Norwegian lichens were investigated for their content of choline, ergosterol and tocopherols. The choline content varied 20‐fold between species, but most lichens were good sources of choline. Law but significant concentrations of ergosterol were found in many of the samples, indicating the value of these plants as a reserve of vitamin D. a‐Tocopherol was the only member of the vitamin E group detected in the lichens. The contents were higher than those found in blue‐green algae, the phycobionts of many lichens.

A new technique for the determination of ergosterol, based on chromatography on alumina‐containing paper, was developed.
Observations on the chemical composition and toxicity of ratfish (Chimaera monstrosa)
Authors: Hardy R. , Mackie P. R.
Published: November 2006

The lipid content and composition of the raffish has been determined. The o‐trisubstituted glycerols proved to be similar in composition to those of the Pacific species, Hydrolagus colliei (Lay & Bennett), containing, however, a larger proportion of polyunsaturated acids. The phospholipids were more saturated than is normally the case with marine lipids.

The reported toxicity has also been examined in view of the possibility that substantial quantities of ratfish may be present in some catches for fishmeal. The fish was found to be non‐toxic after varying periods of iced storage, the flesh being pleasant to eat. The trimethyhmine oxide, protein and free amino acid content and composition are also given.
Cubing the diet of the growing pig: Some effects on nutritive value of temperature, pressure and physical form
Authors: Lawrence T. L. J.
Published: November 2006

Digestibility and nitrogen balance studies were conducted with growing pigs to investigate the effects of hot cubing (steam heating at 58°C),cold cubing (no steam heating) and steam heating alone (at 58°C) to give a ‘hot’ meal on the nutritive value of a diet. The ordinary ‘cold’ meal form was the control for the experiment and the effects of regrinding both the hot and cold cubed diets before feeding were also studied. Overall, cubing improved digestibility compared with the ordinary meal (control). The steam‐heated meal was also inferior to the cubed diets and similar to the control diet. The cold cubing process gave the best results and compared with the control diet gave a diet containing 6 ∼ 6 % more digestible energy per unit weight of dietary dry matter. Regrinding the cubes gave variable results but, in the case of the cold cubed diet, significantly reduced digestible energy content. Nitrogen retention was significantly better for the cold cubed diet and for this diet in the re‐ground form than for hot cubed diet. The metabolisable energy as a percentage of the digestible energy was similar for all diets and the differences between processing treatments in metabolisable energy content were of a similar order to the differences in digestible energy content.
Rolled barley for the bacon pig: Some effects on performance of grain moisture content and feeding method
Authors: Lawrence T. L. J.
Published: November 2006

In growth and digestibility experiments, rolled barleys of 14·2, 18·0 and 21·5% moisture content (the two latter barleys having had a propionic acid‐based preservative added) were fed to bacon pigs with either the protein, vitamin and mineral supplements mixed to form a complete diet or added to the barley in the feeding trough without mixing. There were no significant differences between these two methods of feeding in terms of digestibility, growth rate and conversion efficiency. The diets based on the 18·0 and 21·5% moisture barleys contained higher percentages of larger sized particles than the other diet, but gave significantly better growth rates and efficiencies of conversion and thicker backfat deposits. The results from the digestibility experiments did not show that these results were necessarily caused by differences in digestibility.
Effect of arachis oil on the conservation of heavily wilted herbage ensiled in plastic containers: II.‐Fate of the arachis oil and its effect on the rumen volatile fatty acids of sheep
Authors: Jackson N. , Anderson B. K.
Published: November 2006

Arachis oil was added to heavily wilted ryegrass at a mean level of 4 · 16 % of the total ensiled dry matter. Gas‐liquid chromatography of the lipid extract was used to investigate possible chemical changes in the ensiled oil. The data obtained suggest that little degradation of the acids occurred. The percentage of linolenic acid increased and this was accompanied by a decrease in the percentage of linoleic acid and oleic acid. The presence of the oil decreased the volatile fatty acid content of the silage. There were no significant differences in the pH or the proportion of volatile fatty acids present in the rumen liquor of sheep fed the oil‐treated silage compared with those in the rumen liquor of sheep fed control silage.
Volumetric determination of p‐hydroxybenzyl isothiocyanate in sinalbin (p‐hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L)
Authors: Raghavan B. , Shankaranarayana M. L. , Nagalakshmi S. , Natarajan C. P.
Published: November 2006

p‐Hydroxybenzyl isothiocyanate is the constituent responsible for both flavour and aroma in white mustard. This isothiocyanate is not present in the free state as such but is produced as a result of hydrolysis of sinalbin present in the mustard. A survey of the existing methods showed the lack of a specific, quick and a reliable method for the estimation of p‐hydroxybenzyl isothiocyanate. A titrimetric method has been developed which is based on the quantitative conversion of p‐hydroxybenzyl isothiocyanate into thiocyanate. The thiocyanate is then determined iodometrically after conversion to cyanogen bromide. The method is applicable to pure sinalbin, white mustard and also to mixed mustard flour consisting of black and white mustard.