bluuebunny/crossref_metadata_2025 huggingface dataset:
Constitution of leguminous seeds: The microscopic structure of proteins isolated from Phaseolus beans
Authors: Alli Inteaz , Baker Bruce E.
Published: October 2006

Proteins were isolated from citric acid and sodium hydroxide extracts of Phaseolus beans. Examination of the proteins under the light microscope revealed that they had different micro‐structures. Bipyramidal crystalline and spheroidal protein were obtained from the citric acid extracts of the white kidney bean, the navy bean and the baby lima bean. Cubical crystalline, rosette‐type and needle‐like structures were isolated from the navy bean under certain conditions. Analysis of the proteins revealed the presence of phytic acid and carbohydrate material. There was some indication that neither of these two materials affect the microscopic structure of the proteins.
Interrelationship between nitrogen concentration in grain, grain yield and added fertiliser nitrogen in wheat experiments of South‐east England
Authors: Benzian Blanche , Lane Peter
Published: October 2006

Results from 20 years of wheat experiments were used to compare responses of grain‐N% and grain yield to increasing amounts of fertiliser‐N. Grain‐N% for both winter and spring wheat increased, mostly linearly, throughout the range, whereas many of the grain yield curves reached a maximum and then declined with further additions of N. Provided curve sections exhibiting dilution effects were excluded, the linear or near‐linear relationship between grain‐N% and fertiliser‐N allowed linear regression models to be fitted. This showed that, over a range of 50‐175 kg N ha−1, an average of 32 kg ha−1 of fertiliser‐N was required for an increase of 0.1% N in grain dry matter of winter wheat or 56 kg N ha−1 for an increase of 1% protein. Results from 3 years of experiments conducted by the Agricultural Development and Advisory Service (ADAS) agreed closely with those obtained from Rothamsted. Using the linear relationship between grain‐N% and fertiliser‐N, curves were plotted of grain yield against grain‐N, adjusted for comparable additions of fertiliser‐N (75, 100, 125, 150 kg ha−1). The curves tended to have sections with rising yield for small applications of N, to exhibit a maximum in a central zone and descending sections for large applications. There was no well‐defined ‚critical level’︁ of grain‐N%, beyond which this and grain yield were inversely related.
Nutritional value of fish viscera silage
Authors: Strøm Terje , Eggum Bjørn O.
Published: October 2006

Fish viscera silage has been prepared from cod (Gadus morhua) and saithe (Pollachius virens) by mincing the viscera and adding a mixture of formic and propionic acids [1:1 (w/v)] to a final concentration of 1.5% (w/v). Feeding experiments were performed with rats using: (a) freshly prepared silage; (b) fish viscera silage stored for up to 4 days at 30°C; and (c) de‐oiled silage prepared after autolysis and subsequent storage for up to 60 days at 15°C. The nutritional value of the silage has been improved by storage and lipid removal, giving an increase of net protein utilisation (NPU) from below 60% for freshly prepared silage to 70% or above after lipid removal. This increase of NPU can be attributed mainly to an increase in the level of lysine.
The determination of dimethyl sulphoxide in aqueous solution
Authors: Anness Brian J.
Published: October 2006

A method for the determination of dimethyl sulphoxide (DMSO) in aqueous extracts is described. DMSO is reduced using stannous chloride and hydrochloric acid to dimethyl sulphide which can be measured by gas‐liquid chromatography. Other sulphur compounds, including S‐methyl methionine, have no effect on the assay. Levels of DMSO in solution higher than 10 μg litre−1 can be readily determined. In samples of brewery wort the levels of DMSO were within the range of 261‐411 μg DMSO litre−1 and repeated determinations on two samples of beer gave mean values of 417 and 627 μg DMSO litre−1 with coefficients of variation of 13.7 and 11.8% respectively.
Improvement of product attributes of mayonnaise by enzymic hydrolysis of egg yolk with phospholipase A2
Authors: Dutilh Christian E. , Groger Walter
Published: October 2006

Egg yolk fermented with pancreatic phospholipase A2 has been shown to be a more potent emulsifier for mayonnaise than untreated egg yolk. The mayonnaise withstood heating at 100°C for 30 min without the emulsion breaking. The treatment also effected a considerable thickening of the product. Animal feeding trials with lysolecithin and fermented egg yolk suggested that the enzymic hydrolysis does not pose any toxicological hazards.
Distribution of soft wheat kernel lipids into flour milling fractions
Authors: Morrison William R. , Hargin Kevin D.
Published: October 2006

Samples of whole and manually degermed Atou wheat were milled on a micro‐mill to give straight‐run flour, coarse offal, fine offal, finished bran and bran finisher flour. The non‐starch lipids in these products were compared with non‐starch lipids in the aleurone‐free starchy endosperm, and with lipids in the germ and aleurone of the original wheat. About half of the triglyceride in flour was derived from the germ; no glycolipids or phospholipids were derived from germ, and no lipids of any kind were derived from the aleurone. Non‐starch lipids in the aleurone‐free endosperm of a mixed English soft wheat grist were then compared with the non‐starch lipids in 11 flour streams from a commercial mill. All flours had much more triglyceride than the endosperm. In flours from the reduction system there were significant correlations between flour colour grade, sterylester, triglyceride, diglyceride, free fatty acid and diacylphospholipids, but none between ash or protein and colour or any class of lipid. Analysis of the principal components of variation in a simplified matrix describing all 11 flours placed triglyceride, diglyceride, free fatty acid, and diacylphospholipids close together in one group, and all glycolipids and N‐acylphospholipids in a separate unrelated group. Sterylester and colour were loosely associated with the first group but could also be regarded as part of a third loose group with ash and protein. The results are interpreted in terms of lipid distribution within the wheat kernel, and their significance in milling and baking practice.
The flavour of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoria
Authors: Ismail Hanaa M. , Williams Anthony A. , Tucknott Owen G.
Published: October 2006

Vacuum steam distillation followed by solvent extraction, chemical separation and examination of the final extract by gas chromatography, and gas chromatography‐mass spectrometry, enabled 73 volatile components to be identified in juices prepared from plums of the cultivar Victoria. Of these, odour evaluation of the gas chromato‐graphic exit as the components were being separated, indicated that benzaldehyde, linalool, ethyl nonanoate, methyl cinnamate and γ‐decalactone contribute to ‚plum’︁ aroma. Milling the plums, as opposed to merely removing the stones prior to enzyming and expressing the juice, increased the concentrations of hexanol and cis 3‐hexenol and also produced hexanal and trans 2‐hexenal, these four components giving rise to the characteristic ‚green’︁ aroma of juice prepared in this way.
Potassium retention and release in rothamsted and saxmundham soils
Authors: Goulding Keith W. T.
Published: October 2006

The retention and release of K from ‘No K ’and K‐treated soils from the Rothamsted Classical Experiments and Saxmundham Experiment were examined using K‐Ca exchange equilibria and the kinetics of K release to Ca‐saturated resin. Free energies and enthalpies of Ca→K exchange showed that Saxmundham soils had the greater preference for K, and that residual K from long‐term manuring significantly decreased K binding strength and preference. K release kinetics showed that residual K increased the rate of K release chiefly from the ‘surface’ region, and the amount of K released from ‘surface’ and ‘peripheral’ regions of 2:1 layer silicates in soils. The increased K release from ‘peripheral’ regions of K fertilised soils, together with their decreased K preference, was associated with slowly reversible K fixation on the weathered periphery of 2:1 layer silicates.
Effect of inoculation of vegetable processing wastes with lactobacillus plantarum on silage fermentation
Authors: Moon Nancy J.
Published: October 2006

Small amounts (450 g) of experimental silages were prepared from green beans and potato processing wastes. Green bean wastes were dried or mixed with peanut (groundnut) hulls to reduce the percentage of moisture in the silage. Potatoes were not treated to remove moisture. The effects of inoculating these food processing wastes with Lactobacillus plantarum (5 × 106 g−1 wet weight) on pH decline, microbial populations and volatile and non‐volatile fatty acids were determined. The inoculum decreased pH, increased lactic acid and decreased acetic and other volatile acids in some silages. All silages had high numbers of streptococci initially and this population was succeeded by lactobacilli with higher numbers of the latter microflora observed in inoculated silages. Yeasts, moulds and clostridia were recovered in high numbers only in un‐inoculated silages prepared with peanut hulls. Although control silages had pH declines probably adequate for preservation, the bacterial additive had an overall beneficial effect on these fermentations.
A review of the changes in carotenes during ensiling of forages
Authors: Kalač Pavel , McDonald Peter
Published: October 2006

The dietary availability of carotenes to the animal depends in part on the relative proportions of different isomers and these may alter during ensiling. The proportions of the more available β‐carotenes are higher in well preserved silages than in clostridial silages. Under anaerobic conditions only small losses of carotenes occur with acidtreated silages but the provitamins are degraded rapidly in some fodder plants in the presence of both acids and oxygen. The presence of nitrites in silages is considered to increase destruction of carotenes.
Composition and nutritional evaluation of Aspergillus oryzae biomass grown on palm oil processing effluents
Authors: Barker Trevor W. , Drouliscos Nicholas J. , Worgan Jeffrey T.
Published: October 2006

Aspergillus oryzae biomass grown on effluents produced during the extraction of palm oil was found to have a crude protein content of 39.6 g 100 g−1 and a ‘true protein’ content of 32.1 g 100 g−1. Amino acid analysis showed that the essential amino acid content was 58.2 g 16 g−1 N and the essential amino acid index was calculated to be 87.4. The sulphur‐containing amino acids were present at a combined level of 2.8 g 16 g−1. In rat feeding trials the biomass had a biological value of 0.68 ± 0.03, a net protein utilisation of 0.65 ± 0.05 and a true digestibility of 0.96 ± 0.05 based on its crude protein content. No unusual fatty acids were detected in the biomass.
Biological availability of iron found in fish‐meals
Authors: Soevik Torleif , Opstvedt Johannes , Braekkan Olaf R.
Published: October 2006

Samples of uncontaminated meals produced in the laboratory from capelin and mackerel were found to contain about 70 and 90 mg iron kg−1, respectively. Commercially produced fish‐meals were contaminated to a varying degree by iron from the processing equipment. The increased iron content in commercial meals may represent an important nutritional iron source. In experiments with chicks, the biological availability of the iron in fish‐meals was found to depend on the total amount present. Compared with iron given as ferrous sulphate, the ‘fish‐iron’ was found to be about 70% available, whereas the ‘contaminating iron’ derived from the processing equipment during production showed considerably lower availability, varying from 22 to 52%, depending on the factory.
Production of fungal enzymes and proteins from high salt cheese wheys
Authors: Foda Mohamed Salah
Published: October 2006

A fermentation procedure using wheys from buffalo milk, sweet rennet and salted wheys containing up to 15% NaC1, and based on the selection of salt‐tolerant fungal cultures for production of microbial proteins and some economically important enzymes, is described. Certain strains of Aspergillus flavus, A. niger, A. ochraceus and A. terreus gave yields of mycelium ranging between 1.5 and 30 g on a dry weight basis. Strong proteolytic activities were exhibited by A. ochraceus, A. flavus and, to a lesser extent, by A. niger in the presence of salt up to 10% as final concentration. Powerful milk‐clotting activities were also detected in culture supernatants of A. flavus and A. ochraceus. Extracellular β‐galactosidases were released in to the culture fluids of these fungal strains with variable activities, depending upon the salt content of the growth medium. The application of the procedure is discussed.
The determination of acid‐soluble nucleotides in milk by improved enzymic methods: A comparison with the ion‐exchange column chromatography procedure
Authors: Hernández Angel Gil , Sánchez‐Medina Fermín
Published: October 2006

Enzymic methods have been developed to measure adenosine, cytidine, guanosine, and uridine‐5′‐monophosphates and also total adenine, cytidine, guanine, and uridine nucleotides in cow, goat, sheep, and human milk. Uridine‐diphosphate glucose, uridine‐diphosphate galactose, and orotate have also been measured by specific enzymic methods. There were no significant differences between the values obtained by ion‐exchange column chromatography and enzymic methods. These last procedures were faster, simpler, and less time consuming to perform compared with conventional methods in use at present. Correlations have been established between the nucleotide contents in milk and the optical density of protein‐free milk extracts from different species. Simple mathematical formulae allow estimation, with an error < 5 %, of the nucleotide contents of cow, goat, sheep, and human milk samples, by measuring the optical density of the corresponding protein‐free milk extracts at 250, 260, and 280 nm.
Kinetics and equilibria of tea infusion: Kinetics of extraction of theaflavins, thearubigins and caffeine from Koonsong broken pekoe
Authors: Spiro Michael , Siddique Shama
Published: October 2006

The rates of infusion of theaflavins, thearubigins, and caffeine from Koonsong Broken Pekoe into water were measured at 79.5 and 94.0°C. The kinetic data have been interpreted in terms of a simple two‐phase model, and the rate constants of infusion and of re‐absorption were calculated. At low infusion times thearubigins were extracted faster than theaflavins, with the caffeine rate intermediate. However, the rate constants for the overall infusion process were quite similar for the three constituents. The corresponding activation energies are small as are those calculated from Long's data on the rate of extraction of all soluble material.
Colonisation and aflatoxin formation by Aspergillus spp. on brown rices differing in endosperm properties
Authors: Ilag Lina L. , Juliano Bienvenido O.
Published: October 2006

Aspergillus flavus Link and A. parasiticus Speare differed in sporulation and aflatoxin B1 formation on 15 brown rices differing in starch properties and protein content. There was no significant correlation between the degree of spore formation by the fungi and the amount of aflatoxin they produced in the rice samples. Differences in sporulation and aflatoxin production were not correlated with the dimensions (weight and hardness) of brown rice nor with the protein content, alkali spreading value, amylose content and gel viscosity of milled rice. Aflatoxin B1 was mainly concentrated in the bran layers. Histological examination revealed that the hyphae of A. flavus entered through cracks in the periderm and penetrated the endosperm.
Gel filtration chromatography of protein extracts from Lucerne (Alfalfa)
Authors: Knuckles Benny E. , de Fremery Donald , Kohler George O.
Published: October 2006

Several gels used for gel filtration were compared for their effectiveness in separating protein from lucerne (alfalfa) extracts. Separations of protein and non‐protein components on Sephadex G‐50 and Bio‐Gel P‐10 were good at loading levels up to 35% of column volume. This separation was maintained upon concentrating the extract in an ultrafilter. The lyophilised protein concentrates were cream coloured, were very soluble, and had a good balance of amino acids.
An improved viscometric method for monitoring starch degradation
Authors: Dickinson Eric , McKay James E. , Thomas Verian D. , Warunek Catherine
Published: October 2006

The advantages of a commercial constant‐stress viscometer (the Deer Rheometer) for monitoring the kinetics of starch degradation are presented. The concentric cylinder arrangement is particularly appropriate for studying non‐Newtonian dispersions at the early stages of degradation. The rates of dissolution of wheat and ‘soluble’ starches in dimethylsulphoxide at 25°C are clearly distinguished, and the sensitivity of the extent of dissolution to the degree of agitation is demonstrated. The instrument provides a precise and convenient technique for following the hydrolysis of ‘soluble’ starch by α‐amylase. The reliability is confirmed by observing that the viscometrically determined optimum enzymic activity agrees with that found by chemical methods.
Egg weight and production responses of laying hens fed rice pollard
Authors: Balnave Derick
Published: October 2006

Concentrations of rice pollard of 85 and 420 g kg−1 were included in iso‐energetic layer diets without any detrimental effect on production. Immediate improvements in egg weight and egg gradings were observed as a result of feeding rice pollard from point‐of‐lay; these presumably reflected increased dietary concentrations of linoleic acid. Varying responses to the two dietary rice pollard concentrations indicated strain differences in linoleic acid requirements during the early laying period. Rapid reductions in egg weight and egg gradings occurred when the rice pollard was removed at 48 weeks of age, the effect being most noticeable in birds previously fed the high concentration of rice pollard.
Studies on plant gums: Characterisation of neem (Azadirachta indica) gum protease as a glycoprotein
Authors: Nayak B. Ramakrishna , Pattabiraman Thillaisthanam N.
Published: October 2006

A protease has been purified from neem gum by chromatography of the partially demetallised gum on TEAE‐cellulose and by affinity chromatography on concanavalin A‐Sepharose 4B. The protease was found to be homogeneous by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis and by chromatography on Sephadex G‐200 in the presence of 6M urea. The protease contained covalently bound carbohydrate to the extent of 19%. The monosaccharide units mannose, glucosamine, arabinose, galactose, fucose, xylose and glucose in an approximate molar ratio of 4:3:3:2:2:1:1, constituted the carbohydrate portion of the protease. The linkage between the carbohydrate and protein segments in the protease was found to be an N‐glycosidic bond involving glucosamine.
The effects of ascorbic acid and sorbic acid on N‐nitrosamine formation in a heterogeneous model system
Authors: Massey Robert C. , Forsythe Lynda , McWeeny David J.
Published: October 2006

The effects of competitive nitrosation by ascorbic acid and sorbic acid on N‐nitrosamine formation were studied in a heterogeneous protein‐based model system containing a 20% non‐aqueous phase. The reactions were examined at 37°C with an aqueous phase pH of 5.25. Under certain conditions ascorbic acid enhanced the nitrosation of secondary amines. The overall extent to which ascorbic acid affected N‐nitrosation was found to depend on the time‐scale of the reaction and also the phase in which N‐nitrosamine formation occurred. Sorbic acid reduced N‐nitrosation in both phases of the heterogeneous system.
The influence of dietary branched‐chain fatty acids on the fatty acid composition of tissue lipids of rats
Authors: Smith Alistair , Lough A. Kenneth , Earl Charles R. A.
Published: October 2006

Branched‐chain fatty acids (BCFA) were prepared as a concentrate from the adiposetissue lipids of barley‐fed lambs. The BCFA was included in a stock Oxoid ration at levels of 2.5–15% by weight and these diets were given to appetite to female weanling rats for up to 14 days. The influence of the diets on inter alia growth‐rate and fatty acid composition of tissue lipids was compared with the effect of the same stock diet with inclusions at a level of 5% by weight of 3‐methylhexadecanoic acid (3‐MHD), 4‐methylhexadecanoic acid (4‐MHD), 3,7,11,15‐tetramethylhexadecanoic (phytanic) acid and n‐hexadecanoic (palmitic) acid which, with the stock ration, served as control. Rats receiving diets containing up to 7.5% BCFA grew almost as well as did those given palmitic acid whereas the animals offered the diets containing 3‐MHD, 4‐MHD or 10% BCFA barely subsisted. Rats given 10% BCFA or phytanic acid became moribund within 3 days. BCFA accumulated to widely varying degrees in the lipids of the main internal organs. The higher proportions of these acids constituted some 40–60% of the total fatty acids of the lipids of kidney, liver and heart and were associated with diets containing 10% and 15% BCFA and 5% 3‐MHD. The lower proportions of the branched acids in the lipids of these organs were in the range 15–25% of the total fatty acids and related to diets that included 2.5% BCFA and 5% 4‐MHD. In contrast to the changes in fatty acid composition of the lipids of the main internal organs, those of the central and peripheral nervous systems were only minor, the proportions of branched acids amounting to some 3% in brain tissue and up to 14% in sciatic nerve. Clearance of branched acids from tissue lipids of the main internal organs was almost complete after the animals were returned to the basal diet for 14 days but the loss of branched acids from nerve tissue was evidently less rapid.
Natural plant enzyme inhibitors. Protease inhibitors in millets
Authors: Chandrasekher Gudiseva , Raju D. Suryaprasad , Pattabiraman Thillaisthanam N.
Published: October 2006

Protease inhibitory activities were screened in 12 varieties of pearl millet (Pennisetum typhoideum), 12 varieties of echinocloa (Echinocloa colona), 12 varieties of setaria (Setaria italica), 11 varieties of kodo (Paspalum scorbiculatum), 13 varieties of proso (Panicium miliaceum), 11 varieties of miliare (Panicium miliare), 29 varieties of sorghum (Sorghum bicolor) and four varieties of ragi (Eleusine coracana). Proso, miliare and kodo had no detectable inhibitory activity. Pearl millet, setaria and echinocloa millets displayed only antitryptic activity. Ragi had both antitryptic and antichymotryptic activity. Two varieties of sorghum had neither antitryptic nor antichymotryptic activity. In most other strains of sorghum, the antichymotryptic activity was more than the antitryptic activity. Pearl millet, setaria, sorghum and echinocloa extracts inhibited the proteolytic activity of both human and bovine pancreatic preparations.
Distribution of nitrapyrin [2‐chloro‐6‐(trichloromethyl)‐pyridine] and 2‐chloro‐6‐(dichloromethyl)‐pyridine in red beet treated with nitrapyrin
Authors: Kallio Heikki , Sandholm Jari
Published: October 2006

In red beet (Beta vulgaris L. var. conditiva) the main degradation product of added nitrapyrin [2‐chloro‐6‐(trichloromethyl)‐pyridine] has been shown to be 2‐chloro‐6‐(dichloromethyl)‐pyridine. The distribution of these two compounds in beet was also studied. The highest content of nitrapyrin residues (dry weight) was found in the root tips and the petioles; the peel contained more than the leaf laminae or other parts of the root. The higher the nitrapyrin content, the higher was the ratio of nitrapyrin to its dechloro form. No clear linear correlation was observed between the content of nitrapyrin and its dechloro form. The amounts of nitrapyrin residues in beet treated with Ca(NO3)2 were smaller than in the respective samples of beet fertilised with urea or NH4NO3.
A study of polyphenols in the seeds and leaves of guar (Cyamopsis tetragonoloba L. Taub)
Authors: Kaushal Gur P. , Bhatia Iqbal S.
Published: October 2006

Gallotannins, gallic acid, gallic acid derivatives, myricetin‐7‐glucoside‐3‐glycoside, kaempferol‐7‐glucoside‐3‐glycoside, kaempferol‐3‐rutinoside, kaempferol‐3‐glucoside, chlorogenic acid, caffeic acid and ellagic acid were derived from guar seeds and identified by chromatographic and spectral analysis. Myricetin‐7‐glucoside‐3‐glycoside, kaempferol‐7‐glucoside‐3‐glycoside, kaempferol‐3‐rutinoside, kaempferol‐3‐glucoside, quercetin‐3‐rutinoside, 2,3,4‐trihydroxybenzoic acid, texasin‐7‐O‐glucoside, daidzein‐7‐O‐glucoside, chlorogenic acid and p‐coumaryl quinic acid were found in guar leaves. The polyphenolic content of guar seeds depended on the stage of maturity varying from 1.26 to 0.69% total phenols; 0.49 to 0.12% gallic acid; 0.5 to 0.21% gallotannins; and 0.13 to 0.23% flavonols (all as percentage dry matter). The polyphenolic content of guar leaves varied from 0.74 to 1.24% total phenols; 0.18 to 0.84% flavonols; and 0.05 to 0.24% hydroxycinnamic acids in the dry matter of guar leaves.
The aerobic deterioration of grass silage and its effect on the water‐soluble carbohydrate and the associated heat production
Authors: Rees D. Victor H.
Published: October 2006

Experiments are described which investigated the aerobic deterioration of silage under laboratory conditions. Relationships were established between: (i) dry matter (DM) loss and the temperature rise (t) of the silage (° C) (percentage DM loss = 0.17t−1.480; r=0.9646, significant at the 0.01% level); (ii) daily DM loss, depth and time (percentage daily DM loss = −0.1394–0.00633 × depth (mm) + 0.780 × day −0.059 × day2; r = 0.9576, significant at the 0.1 % level); and (iii) total DM loss and the final pH of the silage (pH = 3.79 + 0.13 percentage DM loss; r = 0.8355, significant at the 0.01% level). The indications were that most if not all of the DM loss was accounted for by the losses of water‐soluble carbohydrate. The field application of the work is discussed.
Evaluation of stabilised diazonium salts for the detection of phenolic constituents of plant cell walls
Authors: Harris Philip J. , Hartley Roy D. , Barton G. Edgar
Published: October 2006

Sections from laminae of perennial ryegrass and internodes of the annual ryegrass, Lolium termulentum, and red clover were treated with 11 stabilised diazonium salts at pH values between 5 and 9. The walls of cell types which fluoresced blue in ultraviolet radiation in the presence of NH3, and which gave red colorations with phloroglucinol‐HCl and Cl2‐Na2SO3 suggesting the presence of lignin, also gave colours with the diazonium salts. After treatment with the salts, lignified walls of grasses gave colours that were of longer wavelength than similar walls of red clover. The most distinct and most intense red colorations were given by p‐nitrobenzenediazonium tetrafluoroborate. Lignified walls were either undigested or only partially digested by rumen liquor. In contrast, unlignified walls gave little or no colour with the diazonium salts and were readily digested by the liquor.
Effect of water immersion on the microtopography of the skin of chicken carcasses
Authors: Thomas Connor J. , McMeekin Thomas A.
Published: October 2006

Water‐immersion cleaning and chilling of poultry carcasses caused the skin to swell and exposed deep channels and crevices in the skin surface as a result of water uptake. These changes were demonstrated by electron microscopy and were shown to be dependent on the time of immersion and the temperature of the water. Addition of sodium chloride to the immersion medium and manipulation of the medium pH did not markedly affect or prevent these changes. The implications of these changes for microbial contamination during water‐immersion chilling are discussed.
A method for the detection and estimation of trace levels of theobromine in mixed horse feed
Authors: Taylor Philip W.
Published: October 2006

A method for the detection and estimation of theobromine in compounded horse feed by high‐performance liquid chromatography (h.p.l.c.) is presented. The sample is extracted by refluxing with distilled water and clarified by the addition of Carrez reagents. The level of co‐extractives is reduced by precipitation by the addition of 4 vols of acetone, and a measured volume of the filtrate transferred on to a silica column for clean‐up. The theobromine is eluted with chloroform (85%)‐propan‐2‐ol (15%) and the eluate evaporated to dryness. The residue is dissolved in water and analysed by h.p.l.c. (using a reverse‐phase column and ultraviolet detection at 272 nm). The method has been tested on mixed horse feeds and their ingredients. Theobromine recoveries were in the range 78–86% and concentrations down to 2 mg kg−1 could be measured. Three ways to confirm positive results are presented.
Chemical composition of mature seeds from different cultivars and lines of Vicia faba L.
Authors: Barratt Daniel H. P.
Published: October 2006

Whole mature seeds and cotyledons (testa and embryonic axes having been removed) from 30 cultivars or lines of Vicia faba were analysed for their chemical composition. Cultivars and lines showed variation in crude protein (26–38%, cotyledons; 26–39%, whole seeds), starch (41–58%, cotyledons; 35–53%, whole seeds), ethanol‐soluble sugars (5–9%, cotyledons; 6–11%, whole seeds), uncombined amino acids (0.73–1.5%, whole seeds) and uncombined arginine (0.34–1.34%, whole seeds). Crude protein and carbohydrate (i.e. starch plus ethanol‐soluble sugars) were inversely related. The large‐seeded cultivars and lines (above 700 mg fresh weight) had a lower concentration of starch but a higher concentration of ethanol‐soluble sugars than small‐seeded ones with an equivalent protein concentration. Significant correlations were found between the protein concentration and that of uncombined amino acids and of arginine.
Evaluation of the effect of formic acid and level of formaldehyde application before ensiling on silage protein degradability
Authors: Siddons Rodney C. , Beever David E. , Kaiser Alan G.
Published: October 2006

The effect of the application, before ensiling, of formic acid alone, and together with increasing levels of formaldehyde, on the degradability of the protein of ryegrass and red clover silages has been assessed on the basis of nitrogen solubility in mineral buffer; susceptibility of N to degradation during in‐vitro incubation with either rumen microorganisms, acid pepsin or neutral protease; and N disappearance when the silages were incubated in situ in Dacron bags in the rumen of sheep receiving dried grass. The relative effects of the additives were generally consistent for both crops and with all procedures: formic acid either had no effect or reduced degradability by only a small amount, whereas a mixture of formic acid and formaldehyde was more effective than formic acid alone in protecting protein from degradation, and degradability decreased in a curvilinear manner with increasing levels of formaldehyde application. Absolute values for protein degradability based on buffer solubility and in‐vitro degradation by rumen microorganisms were very similar but lower than those based on digestion with proteolytic enzymes which in turn were lower than those obtained with the rumen in situ procedure. Buffer solubility and in‐vitro incubation with rumen microorganisms also showed much bigger differences between the formic acid‐treated and the formaldehyde‐treated silages than the other methods.
The influence of growing season on the determination of protein in hard red spring wheat by the biuret reaction
Authors: Williams Philip C. , Butler Constance D.
Published: October 2006

Protein was determined by a biuret procedure in three series of Hard Red Spring wheat samples, two of which represented different growing seasons, the third being drawn from randomised railcar lots. When calibrations were based on samples drawn from single individual seasons, differences in calibration slopes caused significant errors in the prediction of protein in samples drawn from different seasons. The analysis of the randomised lots of wheat using calibrations based on single individual seasons gave errors which were intermediate between those obtained for samples from individual seasons. However, these were closer to the results obtained using the calibration prepared from samples of the season, the wheat from which the randomised lots were mainly composed. The precision of the biuret test for all three series was superior to that of the Kjeldahl test.
Determination of tyrosine by a modified Millon's reaction and its application to potato tuber extracts
Authors: Samotus Boguslaw , Leja Maria , Scigalski Andrzej , Dulinski Jerzy , Siwanowicz Robert
Published: October 2006

A method for determining tyrosine by a modified Millon's reaction and suitable for applying to potato tuber extracts is presented. The deproteinised extract is first treated with a high concentration of mercuric acetate and sodium carbonate. The complex of tyrosine formed with basic mercuric carbonate is then dissolved in sulphuric acid and the intensity of the colour determined photometrically after the formation of Millon's chromophores with sodium nitrite. High concentrations of mercuric and hydrogen ions were necessary in the preliminary purification to minimise their influence on the colour intensity after addition of sodium nitrite. Because of its simplicity the method can be used routinely for large number of samples and will be of use to potato breeders when examining new cultivars.
Proteolysates from slaughter‐house blood
Authors: Quaglia Giovan B. , Massacci Angelo
Published: October 2006

Previous studies have shown the anticlotting effect of papain on slaughter‐house blood to be due to its proteolytic activity on fibrin. This has suggested its possible use in a protein recovery process. Blood proteolysate has been obtained using microbial proteases or papain; the haemolysis of the cells was then effected and the haem extracted with acidified acetone to decolourise the product.
Ethanol denaturation of soya bean protein antigens
Authors: Sissons John W. , Nyrup Allan , Kilshaw Peter J. , Smith Roy H.
Published: October 2006

Glycinin and β‐conglycinin, globular proteins present in soya bean meal, were denatured by extracting the meal with ethanol under several different conditions of alcohol concentration and temperature. Antigenic activities of these proteins in saline extracts of the processed meal were determined by haemagglutination inhibition assay and immunoelectrophoresis. Products extracted with low (< 30%) and high (>96%) concentrations of ethanol at 70–80°C retained antigenic activity, whereas samples prepared with 55–76% ethanol at 70–80°C contained very little extractable antigenic protein. Antigenic activities of glycinin and β‐conglycinin were relatively high in products extracted with concentrations of ethanol between 57–86% when the extraction temperature was <50°C.
Heat stability of fungal pectolytic enzymes
Authors: Harris Jane E. , Dennis Colin
Published: October 2006

Studies on the endopolygalacturonases (endo‐PGs) produced by Rhizopus. and Mucor species showed a similar pattern of production of isoenzymes in both apricot and strawberry tissue, although the relative proportion of the isoenzymes varied between fruits. The endo‐PGs showed maximum activity between 40 and 60°C and all of the isoenzymes were able to macerate fruit tissue. The major isoenzymes were very heat‐stable, retaining activity after heating for 10 min at 100 and 120°C, and many showed a bimodal inactivation, being least stable at 50–60°C. Therefore, the presence of heat‐stable and heat‐labile isoenzymes did not account for the marked difference in the heat stability of endo‐PGs when heated in tissue of apricot and strawberry. This difference is considered to be due to the phenolics present in strawberry tissue, since the endo‐PGs showed similar heat stability to those produced in apricot, when strawberry tissue was treated with polyvinylpolypyrrolidone or polyamide (known phenol‐absorbing compounds) prior to heating. A similar effect could be obtained by treating strawberry extracts with apricot tissue prior to heating but the mechanism whereby this was achieved is not clear. The bimodal inactivation was maintained after purification of the endo‐PGs by ammonium sulphate precipitation, DEAE‐cellulose and Sephadex G‐100 chromatography which also removed any detectable protease activity. It is suggested, therefore, that inactivation at 50–60°C is not caused by proteolytic activity but is due to conformational changes known to occur in proteins at about 55 °C.
A comparison of the interfacial behaviour of three food proteins adsorbed at air—water and oil—water interfaces
Authors: Tornberg Eva , Granfeldt Yvonne , Håkansson Charlotte
Published: October 2006

The adsorption behaviour of three food proteins—a soya protein isolate, a sodium caseinate and a whey protein concentrate—at a soya bean oil‐water interface has been studied by the drop volume method. The interfacial behaviour has been compared with that at an air—water interface. The kinetics of surface tension decay were evaluated in terms of different rate‐determining steps at different ionic strengths and concentrations of the proteins. The ranking order with respect to the surface activity of the proteins adsorbed at an air—water interface was the same as that at a soya bean oil—water interface. In the high concentration range the surface activity of the proteins was higher at an air‐water interface than at a soya bean oil‐water interface, whereas thereverse was found in the low concentration range. In general, the adsorption of the proteins was more diffusion controlled at an air‐water interface than at a soya bean oil‐water interface; this suggested that proteins were less folded at the soya bean oil‐water interface. A comparison of the rates of the diffusion controlled steps for the proteins at air‐water and soya bean oil‐water interfaces indicated that the solvation energy gained when caseinates adsorb at the soya bean oil interface was enhanced compared with the other two proteins. This indicated an enhanced loop formation of the caseinate molecules in the oil phase when adsorbing at this interface, as compared with the air‐water interface.
A comparison of the flavour volatiles from cooked beef and pork meat systems
Authors: Mottram Donald S. , Edwards Robert A. , Macfie J. H. Halliday
Published: October 2006

The headspace volatiles from beef and pork cooked with and without added adipose tissue were entrained on Tenax GC before analysis by gas chromatography (g.c.) and combined gas chromatography‐mass spectrometry. Lipid‐derived volatiles dominated the headspaces of all samples and the only qualitative difference between beef and pork was an alkene of lipid origin which was peculiar to beef samples. A comparison of the areas of 37 g.c. peaks from replicate analyses of the different meat preparations using canonical variates and stepwise discriminant statistical techniques unambiguously distinguished the lean meats and the lean meats cooked with adipose tissue of either species. Adding adipose tissue to lean meat did not result in proportional increases in lipid‐derived volatiles.
A study of seeds of musk melon (Cucumis melo L.): A lesser known source of edible oil
Authors: Madaan Tilak R. , More Tukaram A. , Lal Brij M. , Seshadri Valangaman S.
Published: October 2006

The oil content and oil characteristics of seeds of 91 accessions of musk melon (Cucumis melo), including two allied species collected from different parts of the world, have been studied to assess their variability. Oil content (on a whole seed basis) ranged from 12.5 to 39.1% and iodine values from 106.0 to 124.1. Gas liquid chromatographic analysis showed that only linoleic, oleic, palmitic and stearic acids were present. Unsaturated fatty acids constituted 64.6–88.2% of the total fatty acids present. The proportion of kernel in the seeds of different accessions, varied from 25.0 to 74.1% and contributed significantly to the total oil content of the whole seed. A similar relationship existed in the case of the 100‐seed weight.
Tannin content of pulses: Varietal differences and effects of germination and cooking
Authors: Rao P. Udayasekhara , Deosthale Yeshwant G.
Published: October 2006

The tannin content of different varieties of pigeonpea, chickpea, blackgram and greengram were estimated. Significant varietal differences were observed in the tannin content of the four pulses. Decortication of the pulse resulted in 83–97% loss of tannin. As a result of overnight soaking in water, 50% of tannin was lost in pigeonpea and chickpea while in blackgram and greengram the loss was 25%. When germination was continued for 48 h, a further 10% loss of tannin was observed in pigeonpea and chickpea varieties and 25% loss in blackgram and greengram varieties. Cooking of raw pulse brought about a 70% decrease in their tannin content. Loss of tannin during germination may be due to enzymatic degradation. Thus traditional methods employed for pulse processing are able to remove a major part of the tannin present in the pulse.
Effect of acetic acid on subcellular structures of cocoa bean cotyledons
Authors: Biehl Böle , Passern Detlef , Sagemann Wilfried
Published: October 2006

Characteristic post‐mortem changes in subcellular structures are described which are caused by the penetration of acetic acid during incubation of cocoa seeds in aqueous media. In the storage cells lipid is agglomerated and separates from hydrophilic portions in proportion to the acetic acid concentration and pH. This effect is less pronounced at 50°C than at 40°C. In the absence of acetic acid or with very low concentration of undissociated acetic acid other substructural characteristics dominate in most of the cells. At 50°C Post‐mortem changes do not induce lipid agglomeration. At 40°C the intact protein vacuole swells and its matrix structure becomes spongy as a response to in‐vivo water absorption. Finally, it is shown that a concentration gradient persists in whole seeds for most of the time required for fermentation, because of the slow diffusion of acetic acid. The results are compared with temperature effects on subcellular structures and are discussed in relation to their significance for proteolysis in cocoa seeds during fermentation.
Evaluation of the acetylene‐inhibition technique for the measurement of denitrification in grassland soils
Authors: Ryden John C. , Dawson Keith P.
Published: October 2006

The acetylene inhibition technique has been evaluated for its suitability for routine field measurements of denitrification in two soils under grass. Acetylene was introduced into the soil air by radial diffusion from probes inserted vertically into the soil and, using a soil cover, total denitrification was determined as the loss of nitrous oxide (N2O) from the acetylene‐treated soil. Acetylene concentrations of 0.1–1.0% (v/v), which are effective in inhibiting the reduction of N2O, were established within 1–2 h of commencing the supply of acetylene to soil at field capacity; the N2O flux equilibrated within the same period. Treatment and equilibration times were longer after rainfall on to a soil at field capacity and shorter in spring, summer and autumn when soil water content was less than field capacity. Spatial variability in N2O flux from acetylene‐treated soil was generally ±25% and was probably associated with variability in air‐filled pore spaces in the soil. Repeated treatments, as required in routine measurements of denitrification, did not affect the distribution of soil inorganic N between NH4+ and NO3‐ which suggests that concurrent inhibition of nitrification by acetylene was not a significant constraint in the field application of the technique. The efficiency with which acetylene inhibits the reduction of N2O was not affected by repeated treatments of soil nor was there any evidence for acetylene decomposition. Repeated treatments did not affect dry matter yield or mineral contents of herbage. The findings of this study suggest that the acetylene‐inhibition technique may be applied to routine measurements of denitrification in both small and large plot studies of the fate of fertilizer N.
Dimethyl disulphide in the blood of cattle fed on brassicas
Authors: Earl Charles R. A. , Smith Ronald H.
Published: October 2006

Dimethyl disulphide (DMDS), the main cause of brassica anaemia in ruminant animals, was determined in the blood of steers ingesting S‐methylcysteine sulphoxide (SMCO) present in leafy brassicas. Blood samples were treated with Zn and dilute phosphoric acid and the DMDS reduced to methanethiol which was determined by gas chromatography headspace analysis. DMDS levels increased as the intake of SMCO with the brassicas progressed. They were maximal at the haemolytic crisis; thereafter, with the appearance of young red cells or reticulocytes, they declined sharply, but again increased as the new cells matured. The distribution of DMDS was; red cell 85%, plasma 15%. The distribution reached equilibrium in vitro in about 2 h.
Coccidiostat residues in poultry excreta
Authors: Hobson‐Frohock Anthony , Johnson Hilary A.
Published: October 2006

The excretion of the coccidiostats sulphaquinoxaline and decoquinate has been studied in caged broilers on diets containing 100 and 30 mg kg−1 of the drugs respectively. Sulphaquinoxaline reached a maximum excretion of 54 mg kg−1 (based on dried excreta) in 18 days and decoquinate a level of 37 mg kg−1 after 14 days. When the drugs were withdrawn from the feed the excreta concentration decreased to less than 2 mg kg−1 in 3 days. Storage of contaminated excreta at 23°C for 9 days showed contrasting effects; the sulphaquinoxaline content decreased from 56 to 35 mg kg−1 whereas the decoquinate concentration increased from 37 to 41 mg kg−1. Both coccidiostats appeared relatively stable when samples of excreta were dried in layers 1 cm thick in an oven at 200°C.
Development of a simple procedure for the complete extraction of vicine and convicine from fababeans (Vicia faba? L.)
Authors: Hegazy Mohamed Ihab , Marquardt Ronald R.
Published: October 2006

Egyptian foods prepared from fababeans contain variable and relatively high concentrations of vicine. Vicine and convicine can be readily extracted from whole or dehulled fababeans. The rate and completeness of extraction depends upon size of beans, the presence or absence of testa, the pH, temperature and volume of the aqueous extracting solution, the duration of the extraction procedure and the frequency with which the extracting solution is changed. In a typical experiment vicine and convicine were almost completely removed from whole or dehulled fababeans when they were extracted at 20 or 40°C with 1% glacial acetic acid (0.17M) or water over a 72 h period with changes in the extracting media every 24 h. This appears to be the most practical procedure for extraction. The low pH of the acid solution prevents bacterial fermentation that occurs when water is used. Water at temperatures greater than 70°C is a highly effective extracting agent. Extraction of fababeans with acetic acid does not markedly affect the concentration of protein (N × 5.7), fat or fibre. Ash content, however, was reduced by a factor of 2 and the total dry matter content of the extracted beans was reduced by 16–17% in whole beans and 20–21% in dehulled beans.
Separation of fructose, glucose and sucrose in fruit by high performance liquid chromatography using UV detection at 190 nm
Authors: Shaw Philip E. , Wilson Charles W.
Published: October 2006

Fructose, glucose and sucrose were separated by high performance liquid chromatography (h.p.l.c.) on a 5 μm amine column and detected by absorbance at 190 nm. The procedure quantified these sugars in orange juice and in carambola fruit, but preliminary ion exchange column chromatography was necessary before satisfactory h.p.l.c. results could be obtained. The method is sensitive to 1.2 μg of fructose or 9 μg of glucose or sucrose.