bluuebunny/crossref_metadata_2025 huggingface dataset:
Studies on the processing and properties of soymilk: II.—Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations
Authors: Wallace G. M. , Bannatyne W. R. , Khaleque A.
Published: November 2006

Soymilks prepared from beans which had been soaked either in water or 0.4 M sodium carbonate solution for 24 h as a pretreatment were subjected to heat treatment under different conditions for varying lengths of time, to destroy the trypsin inhibitor activity. The rate of inactivation oftrypsia inhibitor in soy milks prepared from carbonate presoaked beans was faster than that of the water presoaked preparation when processed at 98°C and this effect was primarily associated with the change that occurred in the pH of the former system; The effect of alkaline pH's at 98°C on the inactivation of trypsin inhibitor was examined and it was found that the rate of inactivation was changed from zero order at pff 6.8 to first‐order kinetics at pH 9.9. Regression equation relating pH of the system and time of heating at 98°C for 100% destruction of the inhibitor activity is presented. This effect of pretreatment was eliminated when both milks were processed at 115°C in cans because of the constancy of pH under these conditions. The influence of heat processing conditions on the enzymic digestibility of proteins in both soymilks was also studied. The pepsin digestion showed no significant differences between milks prepared from the water and the carbonate presoaked soybeans, and was highest in milks which had not been heat treated. With trypsin the digestibility increased with the degree of heal treatment up to the point where the trypsin inhibitor was destroyed, after which further heating resulted in lower digestibilities. A 19% increase in digestibility by trypsin was observed in the milk prepared from carbonate presoaked beans when compared with that from water presoaked beans and after both milks had been heated at 98°C for just sufficient time to destroy the trypsin inhibitor. When the milk prepared from water presoaked beans was autoclaved at 115°C to the same end point, its digestibility increased but it was still about 6% lower than that of the milk prepared by alkali presoaking method and processed at 98°C. The digestibility of casein using pepsin under the conditions used was lower than that of both soymilks. When trypsin was used the digestibility of casein was approximately the same as that of the adequately processed soymilk from carbonate presoaked soybeans or the autoclavtd soymilk from water presoaked beans. Other effects of using a carbonate presoaking treatment far the production of soymilk have also been discussed.
Studies on the processing and properties of soymilk: III.—Factors affecting concentration of soymilk and its stability during heat sterilisation
Authors: Wallace G. M. , Bannaryne W. R. , Khaleque A.
Published: November 2006

Soymilk that has been efficiently heat treated to destroy the trypsin inhibitor is difficult to concentrate because its viscosity increases exponentially with increase of solids content. This imposes a concentration limit of around 17–18% total solids due to the formation of gel‐like structure. The possible factors which contribute to this gel formation during concentration were investigated. A sulphydryl‐disulphide interchange reaction is mostly responsible for the increase in viscosity of the concentrate up to about 16% total solids but above this concentration other forces predominated. The possibility of gelation through the intermodular cross‐linkages by calcium ion was eliminated. Sodium sulphite and N‐ethylmaleimide are effective in reducing this viscosity increase to some extent but when the concentrate is sterilised sodium sulphite ceases to have any effect on the viscosity and with N‐ethylmaleimide the viscosity of the sterilised concentrate is about 50% of the unstabilised sample. Fore‐warming by heating to 115°C for 5 min causes an increase in viscosity during concentration but effectively stabilises the product against further increases in viscosity on sterilisation. Final viscosity of the forewarmed product after sterilisation is about 75% of the unstabilised sample. The conditions necessary for the production of good quality canned soymilk concentrate are presented.
Natural and synthetic sources of vitamin C
Authors: Hughes R. E. , Jones P. R.
Published: November 2006

Two groups of young male guinea‐pigs on a vitamin C‐fuee diet were given equivalent amounts of L‐ascorbic acid (vitamin C) from natural sources (blackcurrant juice concentrate (group C) and dried acerola cherry juice (group B)). A third group (A) received an equal amount of synthetic ascorbic acid in water.

The overall growth rate was greatest in group C and the ascorbic acid concentrations in the spleen and adrenal glands were significantly greater in group C than in group A; group B (the dried acerola cherry juice group) gave interniediate values.
Studies on the potential nutritive value of maize germ meal using colostomised laying hens
Authors: McNab J. M. , Shannon D. W. F.
Published: November 2006

The potential nutritive value of a sample of maize germ meal to the poultry industry has been investigated. Using colostomised laying hens the classical metabolisable energy of the meal has been found to be 3·35 kcal/g. The digestibility coefficients of the crude protein (84·9%), organic matter (74·7%), ether extracts (86·0%) and carbohydrate (48·9%) have been determined.
Fluorine in leafy vegetables
Authors: Jones Christine M. , Harries J. M. , Martin A. E.
Published: November 2006

Two small selective surveys (in 1965/6 and 1968/9) of leafy vegetables in areas known to be exposed to industrial contamination with fluorine compounds are reported. The highest fluorine content (297 p.p.m.) was found in a sample of kale in the Stoke‐on‐Trnt area. In general the results for cabbage and lettuce in 1965/6 averaged 17 p.p.m. for unwashed and 11 p.p.m. for washed vegetables on a moisture‐free basis. In the 1968/9 exercise the corresponding figures were 22 p.p.m. and 12 p.p.m. respectively. The average intake of fluoride from cabbage, lettuce and brussels sprouts in such an area has been calculated as 0·03 mg/head/day with a likely maximum of 0·08 mg/head/day (if all 3 vegetables were contaminated to the maximum levels observed). These figures are compared with the average daily intake of fluoride in the whole diet, and in particular fish, in the West Midlands area.
Changes in the buffer‐soluble proteins during maturation of the wheat kernel
Authors: Rainey D. W. , Abbott Donald C.
Published: November 2006

Head samples of two cultivars of hard red winter wheat were taken from 4 days after heading until mature. Buffer extracts (0.025 M‐phosphate, 0.5 M‐NaCl, pH 6.8) of samples from the various stages of development were analysed for protein content and submitted to immunoelectrophoretic analysis (i.e.a.). Results were similar for both cultivars. Protein content of extracts of the more immature samples was higher than for the more mature samples (dry weight basis), but proteins corresponding to those of mature wheat were lower in the immature samples. I.e.a., using complete anti‐mature‐wheat serum and the same serum absorbed by extracts from different maturity stages, showed the development of 7 new protein components during the course of development of the wheat kernel. Results also suggested the presence, in immature wheat, of proteins antigenically different from those in mature wheat.
The effect of the physical form of the diet and the level of feeding on the digestion of dried grass by sheep
Authors: Alwash A. H. , Thomas P. C.
Published: November 2006

Intact and rumen cannulated sheep were used to study the digestion of an artificially dried grass offered either in a chopped or a ground and pelleted form at energy intakes ranging from 1–3.2 × the energy requirement for meantenance. In each form of the grass the digestibility of all dietary constituents was depressed at high levels of feeding and, excepting ether extract, was lower in the ground and pelleted grass than in the chopped grass. The digestibility of organic matter (DOM) varied with treatment from 70.7–82.7% and for each form of grass was related to the level of feeding (LF) such that DOMC = 83.1–1.01 LF (P < 0.05) and DOMG = 84.6–4.12 LF (P < 0.001). Corresponding relation‐ships were observed between the mean retention time of food residues in the alimentary tract (MRT) and the level of feeding (LF) such that MRTC = 111.7–95.1 log LF (P < 0.001) and MRTG = 77.2–60.8 log LF (P < 0.001). Where animals were fed on ground and pelleted grass there were changes in rumen fermentation characterised by a lowered rumen pH and cellulolytic activity and by reduced concentrations of ammonia‐N and total short‐chain fatty acids in the rumen fluid. The percentage of acetic acid in the fermentation products was decreased and there were associated increases in the percentages of butyric acid and valeric acid.

The results indicate that grinding and pelleting the grass was associated with a reduction in the digestibility of organic matter resulting partly from an increased rate of flow of digesta through the alimentary tract and partly from a reduction in cellulolytic activity in the rumen.
Studies on rumen metabolism: VII.—Effect of lipids (in vitro) on the digestion of grass fibre and cellulose
Authors: Kirk R. D. , Body D. R. , Hawke J. C.
Published: November 2006

Production of propionate from grass fibre, by rumen micro‐organisms, in closed systems increased and acetate decreased over 48–72 h incubation periods when lipid was added. Similar effects of lipid on [14C] propionate and [14] Cacetate production were obtained when [14C] cellulose was added to the substrate as a marker. Total volatile fatty acid (VFA) or total [14C] VFA production from grass fibre was not affected significantly by lipid. Cod liver oil was more effective than either linseed oil or peanut oil in producing these effects. Glycerol liberated from lipid by lipolytic activity would seem to favour acetate formation, rather than propionate formation.

When grass fibre was fermented in an artificial micro‐rumen for 24 h, addition of oil stimulated the production of total VFA's largely due to significant increases in acetate. Relative rates of formation of the individual short chain fatty acids did not change over a 24 h period. On the other hand, less total [14C] VFA was produced from [14C] cellulose in the dialysate of the artificial micro‐rumen when oil was added. The specific activities of the individual VFA's were higher without oil but maximum specific activities were obtained slightly earlier when oil was added.
A limonin‐degrading enzyme in citrus albedo
Authors: Chandler B. V.
Published: November 2006

Experiments are described which demonstrate the presence in the albedo of Navel and Valencia oranges of a system with the properties of an enzyme capable of degrading limonin, the bitter principle of orange juice.
Rapeseed protein fractions: II.—Chemical composition and biological quality of a lipid‐protein concentrate from rapeseed (Brassica napus L.)
Authors: Eklund A. , Ågren G. , Langler T. , Stenram U. , Nordgren M.
Published: November 2006

Three types (I‐III) of a lipid‐protein concentrate were prepared from rapeseeds (Brassica napus L.) by an aqueous ethanol extraction method. The lipid‐protein material was washed one (I) or three (II/III) times with hot water and dried either by spray‐drying (I/II) or in a vacuum oven (III). The chemical composition of these products was assayed. Type III had a protein content of 43 % (N × 5.62) and a chemical score of 61. Methionine plus cystine were the first limiting amino acids.

The biological value and toxicological properties of the preparations were tested on growing male rats. The protein efficiency ratios (PER) for a 3‐week period were 2.1 (I), 2.9 (II) or 2.8 (III). The productive protein value (PPV, ‘apparent NPU’) for the same period was 67 (II). Histopathological examinations were carried out on liver, spleen, kidneys, adrenals, testes, heart, lungs, pancreas, intestine, thyroid gland and the hypophysis. The ultrastructure of liver was studied by electron microscopy. The findings were normal and similar to those from the control rats except for higher incidence of renal calculi in the experimental group given the lipid‐protein concentrate type I. Haematological analyses gave normal results.
A comparison of the quality of meat from lambs reared intensively indoors and conventionally on grass
Authors: Rhodes D. N.
Published: November 2006

A comparison was mack between lambs reared in two different ways. In the first method the lamb was unweaned prior to slaughter and in the second, after 12–36 h the lamb was removed from its ewe and fed cold milk for 20 days, then pelleted concentrate, and later, barley‐protein concentrate with hay. The results showed that intensive rearing had little effect on the quality of meat, or over‐all weight of the lamb, but a significant difference in flavour was recorded.
Optimum levels of zinc in the diets of pigs in the tropics as influenced by the addition of graded levels of lard
Authors: Babatunde G. M.
Published: November 2006

Two feeding trials were carried out, the first to establish the optimum level of zinc in the diets of growing pigs reared in the tropical environment using essentially the locally‐produced feeding stuffs, and the second to investigate the effects of adding graded levels of lard to these diets on the performance characteristics of pigs and on the incidence of parakeratosis. The parameters investigated include daily gains, feed consumption, efficiency of feed utilisation and the appearance of parakeratotic lesions on the skin. Diets in trial 1 were supplemented with 0, 100, 200, 400 and 500 parts/million of zinc, while those in trial 2 were supplemented with four levels of zinc 0, 100, 200 and 300 parts/million and three levels of lard, 0, 2.5 and 5% in a 4 × 3 factorial experiment. The optimum level of zinc as established by trial 1 was 100 parts/million, the 300–500 parts/million zinc levels being detrimental, while with the addition of graded levels of lard in trial 2 these higher levels of zinc gave better performances as the lard levels increased. A direct relationship between lard level and zinc content of the diets was therefore established, the higher the level of lard in the diet, the greater was the level of zinc supplementation for optimum growth response and feed utilisation efficiency of young pigs.
Enzymic browning of whole wheat meal flour
Authors: Singh Randhir , Sheoran I. S.
Published: November 2006

Various factors responsible for the extensive browning of dough prepared from the whole wheat meal flour of Mexican wheats have been investigated. The major factors determining this enzymic browning appear to be the high activity of tyrosinase and the concentration of free tyrosine and total phenols present in these wheats.
Comparison and evaluation of methods for including nitrate in the total nitrogen determination of soils
Authors: Goh K. M.
Published: November 2006

A semimicro modification of the Olsen method was developed to include nitratenitrogen in the total soil nitrogen determination by the standard semimicro‐Kjeldahl method. The modified method was found to include nitrate‐nitrogen effectively from standard nitrate solutions and soils. It was significantly superior to the commonly used salicylic acid method, which was found to give incomplete recovery of nitrate‐nitrogen. In addition, changes in a number of experimental conditions such as amounts of water present and concentrated sulphuric acid used did not affect the results obtained by the modified Olsen method. In comparison with the recently recommended Raney catalysts for nitrate‐nitrogen inclusion in the total nitrogen determination of fertilisers, preliminary results using standard nitrate solutions and following their additions to the soil indicate that reduced iron was comparable. Results obtained using glucose as a reducing agent in the standard semimicro‐Kjeldahl method suggest that some nitratenitrogen was included by soil organic matter in the normal total soil nitrogen determination.
Determination of cobalt in plant material by atomic absorption
Authors: Gelman A. L.
Published: November 2006

A simple method has been developed for the determination of cobalt in plant material by atomic absorption spectrophotometry. The ashed sample was dissolved in 0.1 N‐HCl and the cobalt present chelated with ammonium pyrrolidine dithio‐carbamate. The chelate so formed was extracted and concentrated from the aqueous solution with methylisobutylketone, and this organic phase was presented to the atomic absorption spectrophotometer. Cobalt concentrations from 0 to 0.5 p.p.m. were determined. The efficiency of extraction was estimated using cobalt 60. Concomitant spectrographic analyses together with recovery experiments and replicate analyses showed that the method was suitably accurate for analysing plant material for its cobalt content in nutrition studies.
Separation and determination of isoflavones in the protein concentrate from red clover leaves
Authors: Glencross R. G. , Festenstein G. N. , King H. G. C.
Published: November 2006

Oestrogenic isoflavones were extracted from the protein concentrate of red clover leaves, isolated on columns of Sephadex G‐25 using 0.1 M‐ammonia and determined spectrophotometrically in the eluted fractions. Most of the chlorophyll and its breakdown products were precipitated from the original aqueous ethanolic extract before the lipids and then the isoflavones were finally extracted.
An evaluation of laboratory ensiling techniques
Authors: Wilson R. F. , Wilkins R. J.
Published: November 2006

Silages made from 18 grasses and 8 legumes in test‐tube silos holding 100 g of fresh herbage were compared with those from the same crops ensiled in PVC bags holding 1 tonne of fresh material. For 8 herbages, polythene bags holding 6 kg of fresh material were also employed. Measurement of pH, ammonia‐N, lactic acid and volatile acids was made at the end of the storage period (64–155 days). Measurements made on silages from the test‐tube silos were closely correlated with those from the PVC bags. The correlation coefficients for ammonia‐N (r = +0.978), acetic acid (r = +0.871), propionic acid (r = +0.850) and lactic acid (r = +0.639) were all significant at P < 0.001 and for butyric acid (r = +0.482) at P <0.05. Fermentations which occurred in polythene bags agreed closely with those in both the smaller test‐tube silos and the larger PVC silos. There was good replication of silages from test tubes and polythene bags, the standard deviation for pH for the 26 silages made in test tubes was 0.144 with a coefficient of variation of 3.13%. The results indicate that laboratory silos have considerable potential in research, allowing a wider variety of crops and treatments to be studied than would have been possible on a larger scale.
Influence of sulphate nutrition on flavour components of three cruciferous plants: Radish (Raphanus sativus), cabbage (Brassica oleracea capitata) and white mustard (Sinapis alba)
Authors: Freeman G. G. , Mossadeghi N.
Published: November 2006

The effect of sulphate nutrition on the flavour components of three members of the family Cruciferae (radish, cabbage and white mustard) has been investigated. The plants were grown in a glasshouse in sand culture at six concentrations of sulphate in the nutrient medium and their flavour characteristics determined by sensory and gas‐chromatographic methods. The latter were based on (a) headspace samples from the raw and cooked vegetables and (b) solvent extracts chromatographed at 200°C. Sensory tests showed that the flavour strengths of the vegetables increased from low values at extreme sulphur deficiency to maxima with increase of the sulphate available to the plant. For radish and mustrad, there was no correlation between total volatile componets (determined by the headspace method) and sulphur content but a highly significant corelation was demonstrated between the latter and less volatile flavour components present in solvent extracts. In the case of mustrad seed. p‐hydroxybenzyl isothiocyanate was determined colorimetrically and shown to be correlated with sulphur nutrition. With cabbage, allyl isothiocyanate and total volaile content were determined by a headspace method and each was found to be significantly correlated with sulphate nutrition.

It is suggested that the flavour of these plants consists of at least two types of componnts: (a) compounds which impart a bland, generalised “vegetable” flavour to the food and (b) a specific component or components which are perceived as a burning sensation on the tongue sometimes accompanied by a characteristic odour. The former are independent of sulphur nutrition whilst the concentrations of the latter are highly correlated with sulphur nutrition.

The effect of sulphate nutrition on growth response, visual deficiency symptoms and mineral composition has been reported.
Changes in carbohydrates during growth and development of bajra (Pennisetum typhoides), jowar (Sorghum vulgare) and kangni (Setaria italica)
Authors: Bhatia I. S. , Singh Rangil , Dua Saroj
Published: November 2006

Qualitative and quantitative changes in carbohydrate contents have been studied during the growth and development of bajra (Pennisetum typhoides), jowar (Sorghum vulgare) and kangni (Setaria italica). Besides traces of glucofructosans, sucrose, glucose and fructose are the principal sugars present in the leaf and stem tissues of all stages of growth. As growth proceeds, water‐soluble carbohydrates increase in the stem, attaining a maximum value at flowering and initiation of seed formation and thereafter steadily decline reaching a low value at maturation. Cellulose also increases with growth in bajra and jowar stem. This increase is more marked at early stages of growth. Starch content gradually increases with the simultaneous decrease in free and total reducing sugars in the developing grains. Some fructosans are also synthesised in the grains during their formation and presumably serve as intermediates in the synthesis of starch.
The effect of glandular tissue on digestion in the sheep
Authors: Ishaque M. , Thomas P. C. , Rook J. A. F.
Published: November 2006

Digestibility and nitrogen balance trials were carried out with sheep to investigate the action of a commercial food additive, desiccated glandular tissue, on the digestion of hay and mixed hay and barley diets. Use of the additive led to small increases in the apparent digestibility of dietary organic constituents including crude fibre, nitrogen and, in some diets, ether extract.

In a second series of experiments with rumen‐cannulated sheep the effects of the additive on rumen fermentation were examined using a variety of diets. Supplementation of the diet, in most instances, was associated with an increase in rumen pH and in the proportion of butyric acid in the mixture of short‐chain fatty acids in the rumen.
Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post‐rigor muscle
Authors: Bendall J. R. , Taylor A. A.
Published: November 2006

The oxygen consumption rate (o.c.r.) of post‐rigor beef muscle, unlike the pre‐rigor o.c.r., is virtually unaffected by the degree of comminution of the muscle. It has a constant enthalpy of activation (ΔH*) of 18.2 ± 0.3 kcal/mol, which is nearly double the value for pre‐rigor muscle and is close to the enthalpy of activation of the mitochondrial NAD+‐linked oxidation of pyruvate (∼19 kcal/mol). The latter mitochondrial rate (m.r.) appears to be the step which determines the post‐rigor o.c.r., unlike the pre‐rigor state where the rate of turnover of ATP (a.t.r.) is rate‐determining, except below 15 °C. This is because the potential post‐rigor a.t.r. is too high for the mitochondrial electron‐transport chain to keep pace with it under the prevailing conditions of low pH.

The post‐rigor o.c.r. can be doubled at all times of storage up to 6 weeks by addition of an ATP supplement. The o.c.r. declines exponentially from the second day of storage onwards and reaches about 10% of its initial level after about 6 weeks storage of the muscle at 2 °C. This is shown to parallel the decline in the m.r. on storage and is evidently due to partly irreversible impairment of mitochondrial function and not to loss of NAD+.

The respiratory quotient (r.q.) in the post‐rigor state is 1.0 at low pH and falls to ∼0.5 on raising the pH to 7.2, due to initial production and subsequent oxidation of α‐glycerol phosphate and pyruvate in equal amounts.

There are species differences in the magnitude of the post‐rigor o.c.r., possibly due to differing mitochondrial contents.

The exponential decay of the o.c.r. during storage goes far to explain the increasing depth of penetration of the oxymyoglobin layer which forms on exposing a surface of meat to air or oxygen and which gives the exposed meat an attractive bright red appearance.
Cuticular leaf waxes. III. Free and esterified acids and alcohols in Chenopodium album L., Lolium perenne L. and Stellaria media L
Authors: Allebone J. E. , Hamilton R. J.
Published: November 2006

The wax esters from the leaf surface of the monocotyledon Lolium perenne L. and the dicotyledons Chenopodium album L. and Stellaria media L. have been analysed for the first time by gas‐liquid chromatography (g.l.c.). The esterified acids and alcohols have been obtained and their compositions compared with those of the free acids and alcohols for the three plant species.

Preferential esterification of the shorter chain acids has been noted. The presence of alkyl acetates in the two dicotyledons and many branched chain components in S. media is reported. It is proposed that two distinct pools of fatty alcohols are available for the biosynthesis of the esters.
A study on the composition of garlic skins and the structural features of the isolated pectic acid
Authors: Abdel‐Fattah A. F. , Edrees M.
Published: November 2006

An investigation of the composition of garlic skins showed the presence of proteins, lipids, lignin, mannitol, pectin and polysaccharides. Garlic skins are rich in pectin (27%), combined rhamnose (11.42%) and galactose (5.6%). Periodate oxidation studies of pectic acid showed the absence of 1,3‐linked residues and branch points and indicated a linear galacturonan of 1,4‐linked D‐galacturonic acid. Chromatographic analyses were carried out on the hydrolysis products of pectic acid, which had been oxidised by periodate plus bromine, and also on those obtained after reduction of the periodate‐oxidised pectic acid.
Changes in the composition of ovomucin during liquefaction of thick egg white: The effect of ionic strength and magnesium salts
Authors: Robinson D. S. , Monsey J. B.
Published: November 2006

Addition of small amounts of either sodium chloride or magnesium salts to thick egg white inhibited the natural thinning processes. Chemical analyses of the ovomucin complex and analytical ultracentrifugation of fully reduced derivatives obtained from thick egg white incubated at 37 °C showed that either 0.01 M‐magnesium salt or 0.03 M‐sodium chloride also reduced the losses of the β‐ovomucins which normally occur during liquefaction of thick egg white. A possible mechanism by which magnesium and sodium chloride retard egg white liquefaction is discussed in relation to the known effect of these substances on ovomucin‐lysozyme interactions. A proposed commercial application of the findings is outlined.
Formation of methional and methanethiol from methionine
Authors: Wainwright T. , McMahon J. F. , McDowell J.
Published: November 2006

Methanethiol is formed from methionine and sulphite in a reaction catalysed by iron or manganous ions. Methionine sulphoxide and dimethyl disulphide are other products of the reaction. Methional [3‐(methylthio)propional] is postulated as an intermediate in the reaction.
Chemistry of agaroids, carrageenans and furcellarans
Authors: Percival Elizabeth
Published: November 2006

The differences in the fine structure of these algal polysaccharides which are all polydisperse linear galactans are described. The effect of these differences on the conformation of the macromolecules and consequently on the physical properties, in particular the gelling properties, of the individual polymers is discussed. The evidence that gel formation occurs through the association of chain segments into a three dimensional framework which is held together by hydrogen bonds is reviewed.
The basis of meat texture
Authors: Bailey Allen J.
Published: November 2006

The tenderness of meat is probably the most important single factor in the consumer's assessment of its quality. This review describes the fundamental factors believed to be involved in determining the tenderness of meat. The contribution due to the pre‐rigor contraction of the myofibrils and the possible control of this phenomena is discussed. The role of the connective tissue proteins is reviewed, particularly the effect of the age‐related changes in the properties of collagen.
Organic phosphorus in some northern nigerian soils in relation to soil organic carbon and as influenced by parent rock and vegetation
Authors: Ipinmidun W. B.
Published: November 2006

The distribution of organic phosphorus in relation to soil organic matter and the influence of parent material and vegetation of organic P level was studied in a number of soil profiles in the northern half of Nigeria. There was a close relationship between soil organic carbon and organic phosphorus contents of these soils. The ratios of these two ingredients were all less than 200:1. This fact suggests that organic P is likely to be mineralised. The effect of parent rock on organic P contents was slight, but there was an indication that soil profiles on metamorphic parent rocks contained more organic phosphorus than those on sedimentary parent material. Vegetation had a great influence on organic P as shown by the relatively higher organic phosphorus contents of profiles from southern Guinea savanna and the lower contents of the Sudan vegetation zone. The profiles from impeded drainage sites (fadamas) were generally richer in organic phosphorus than were those from comparable vegetation zones on well drained sites.
Lucerne tannins. I. Content and composition during growth
Authors: Milić Božidar Lj.
Published: November 2006

Composition and content of polyphenols of lucerne leaf and stalk were investigated during growth depending on the time of season at one growth stage.

(+)‐Gallocatechin, (–)‐epigallocatechin gallate, (–)‐epigallocatechin, (–)‐epicatechin, (–)‐gallocatechin gallate, gallic acid, gallotannin and shikimic acid were estimated by qualitative chromatographic analyses on Whatman Chromedia paper SG‐81. The content of some polyphenol groups was determined by quantitative analyses and amounts were found of 0.06 to 0.50%, gallic acid; 1.10 to 2.36%, gallotannins; 0.31 to 1.10%, catechins in the dry matter of lucerne depending upon growth stage and cuts. Polyphenoloxidase activity from 7.80 to 18.70 units was established in the investigated samples.
Cold storage properties of cooked fish (cod)
Authors: Tatterson I. , Windsor M. L.
Published: November 2006

Results are reported for the storage properties of frozen cooked cod compared to uncooked cod. Development of cold‐storage flavour was found to be less marked in the cooked fish. This difference was found with both fresh and stale raw material and at storage temperatures of ‐5 and ‐13 °C.
p‐Coumaric and ferulic acid components of cell walls of ryegrass and their relationships with lignin and digestibility
Authors: Hartley R. D.
Published: November 2006

Cell walls, isolated from vegetative Italian ryegrass, pre‐ and post‐flowering perennial ryegrass and the faeces of sheep fed the perennial ryegrass, were treated with alkali and the liberated p‐coumaric acid (PCA), ferulic acid (FA) and vanillin estimated. A higher yield of the two acids was obtained from the Italian than from the perennial ryegrass. Oxidation of the cell‐wall residues indicated the presence of the 1‐phenylpropene structural unit in the lignin cores. There was a highly significant correlation between the digestibility of the cell walls from perennial ryegrass and the FA/PCA ratio. The recovery of PCA (24 to 59 %) from the faecal cell walls was much higher than that of FA (5 to 21 %). For each acid this recovery was lower in the pre‐flowering herbage.
Colorimetric determination of iron in plant material using ferrozine
Authors: Chen Ching‐Hong , Lewin Joyce
Published: November 2006

Ferrozine [3‐(2‐pyridyl)‐5,6‐bis(4‐phenylsulfonic acid)‐1,2,4‐triazine] was found to be a satisfactory colorimetric reagent for the quantitative determination of iron in the leaves of Spinacia oleracea and Porphyra petens and, by inference, in all plant materials.
The need for intensification in animal production and the consequent pollution problem
Authors: Wilson P. N.
Published: November 2006

The factors affecting the progress towards intensive livestock production are reviewed with particular reference to milk, beef, lamb, pork, bacon, poultry, meat and egg production. The future trends for the further development of intensive production in each class of livestock are considered and the genetic, managerial and economic constraints are briefly discussed.

The different systems of management and housing of the various livestock classes are reviewed and the relevance of each system to the production of effluent is described. The reasons for the trend towards greater control of the animals' environment are listed.

Finally, the concept of “stocking density” is considered in respect to the problem of pollution in intensive animal production systems and the possible implications of removing all forms of “animal pollution” are placed within the context of the other requirements for food production involving domesticated animals.
Extractable phosphorus related to forms of phosphorus and other soil properties
Authors: John Matt K.
Published: November 2006

The soil P extracted by Olsen's, Bray's P‐1, Morgan's, North Carolina, 0.01M‐CaCl2, acidic N‐ammonium acetate and isotopic‐exchange methods of determining available P were related to the forms of soil P and to other soil properties. Correlations between soil tests were higher when both test values were well correlated with a common P form, thereby indicating their similarity in selective dissolution of specific forms. Linear regression equations derived by stepwise inclusion of significant independent variables in order of importance for explanation of variations in soil‐test values, indicated that the greatest contribution to Olsen's or Bray's test values was aluminium‐P, to the isotopic exchange P was iron‐P and to North Carolina test values was calcium‐P. Dithionite‐extractable aluminium and iron, organic matter, soil texture, base saturation and soil reaction were included in regression equations to reflect their significant influence on the dissolution of specific P forms and secondary reactions occurring during the extraction process. Based on observations for 343 differing soils, regression equations to predict soil‐test values from significant P forms and soil properties accounted for more than 50% of variations in P soil‐test values for Olsen's, Bray's, North Carolina and 0.01 M‐CaCl2 extraction methods. No improvement was found when P forms were included regardless of significance and significant soil properties were added to the regression equations.
Contribution of some volatile tomato components and their mixtures to fresh tomato aroma
Authors: Guadagni D. G. , Buttery R. G. , Venstrom D. W.
Published: November 2006

Some volatile components of fresh tomatoes and mixtures of these components were evaluated for their contribution to fresh tomato aroma. cis‐Hex‐3‐enal was the only individual component evaluated which was rated moderately similar to the aroma of fresh tomatoes. A mixture of cis‐hex‐3‐enal, 2‐methylhept‐2‐en‐6‐one, eugenol and β‐ionone significantly improved the aroma of tomato juice prepared from foam‐mat‐dried tomato powder. Since the individual components of the mixture did not give significant improvement, the desired effect probably occurred as a result of a complex interaction among the added components and juice.
Rapeseed protein fractions. III. The nutritive value of a detoxified protein concentrate prepared from rapeseed (Brassica napus L.) by hydraulic processing
Authors: Ågren G. , Eklund A.
Published: November 2006

A method is described for the hydraulic pressing of dehusked rapeseeds, resulting in a meal with comparatively low oil and crude fibre contents. This process was followed by repeated washings with water in order to remove the thioglucosides. The weight gain and the protein efficiency ratio in the rat was equal to that obtained with a reference diet based on methionine‐enriched casein. The value of using hydraulic processing in order to prepare a protein concentrate from oilseeds for human consumption is discussed.
Phospholipids of marine origin. VI. The octopus (Octopus vulgaris)
Authors: De Koning A. J.
Published: November 2006

The composition of octopus (Octopus vulgaris) phospholipids was determined by analysis of hydrolytic breakdown products and by chromatography on silicic acid. The most remarkable feature of octopus phospholipids was the high content (13%) of ceramide aminoethylphosphonic acid. In addition the phospholipids contained phosphatidylcholine (42%), phosphatidylethanolamine (30%), phosphatidylserine (5%), phosphatidylinositol (4%) and sphingomyelin (3%). The fatty acid distribution of the phospholipids and the non‐phosphorylated lipids was determined by gas chromatography. The major saturated fatty acids in the phospholipids and non‐phosphorylated lipids were 16:0 (24 and 23%, respectively) and 18:0 (10 and 15%, respectively). The major highly unsaturated fatty acids in phospholipids and non‐phosphorylated lipids were 20:5 (18 and 7%, respectively) and 22:6 (23 and 9% respectively).
Effects of fertiliser materials and combinations on the phytotoxicity, availability and content of arsenic in corn (maize)
Authors: Woolson E. A.
Published: November 2006

This study shows that some fertiliser materials significantly affected plant growth, available As, and As in the plant on corn (Zea mays, “US 13”) grown on Hagers‐town silty clay loam treated with 0,10,100 and 500 parts/million As. Phosphorus was shown to be the most influential of the various fertiliser materials tested. It increased plant growth, available soil As and As residues in the corn tissue. The best fertiliser combination, based on plant growth, available As and As in the plant, was NH4NO3 + Ca(H2PO4)2 + K2SO4 + CaCO3.
Stoichiometric relationship between calcium oxide and sugars in water solution
Authors: Walter R. H. , Sherman R. M.
Published: November 2006

The interaction between 5 sugars and CaO in water solution has been found to be equimolar. Calcium uptake and ultraviolet absorption patterns between reducing and non‐reducing sugars in basic solution indicate that cation‐ and/or anion‐dependent reactions occur simultaneously and independently. It is suggested that variability of reported stoichiometric ratios between sugars and alkali or alkali‐earth metals may also be a function of the polarisability of sugarderived reacting species, under a given set of experimental conditions.
Comparative studies of the mitochondrial properties of longissimus dorsi muscles of pietrain and large white pigs
Authors: Cheah K. S.
Published: November 2006

Investigations, using various techniques (electron microscopy, polarography, spectrophotometry), on mitochondria isolated immediately post‐mortem from the Longissimus dorsi (LD) muscles of stress‐susceptible (SS) Pietrain and stressresistant (SR) Large White pigs suggest no marked biochemical difference in their mitochondrial properties. There was no evidence of “uncoupling” 2 nor of aberrant mitochondrial energy metabolism”3 in the mitochondria of either breed of pig. The difference observed between the two breeds in mitochondrial cytochrome c content, in the State 3 rate of oxidation of succinate and of ascorbate plus tetramethyl‐p‐phenylenediamine (TMPD) and in the maximum time of mitochondrial storage in situ, could be attributed mainly to differences in initial muscle pH values and in the subsequent rates of pH decline post‐mortem.

With both breeds of pig intact mitochondria could still be isolated from LD muscle even after prolonged storage as long as the ultimate tissue pH was not below 5.5. Prolonged storage of mitochondria in situ caused a loss of mitochondrial cytochrome c, which was responsible for a decline in the State 3 respiration. The latter could be restored by addition of cytochrome c and ADP. The cytochrome oxidase activity (e.c. 1.9.3.1) was the most stable to post‐mortem ageing both in situ (1 °C) and in vitro (0 °C), and the NAD+‐linked oxidation of pyruvate plus malate, the least stable.

The small observed differences in immediate post‐mortem mitochondrial function between SR and markedly SS pigs cannot possibly account for the very large differences in post‐mortem biochemical behaviour and particularly not for the low initial pH and high rate of post‐mortem pH fall, characteristic of SS pigs showing the pale, soft and exudative (PSE) condition.
Contribution of egg yolk lipoproteins to cake structure
Authors: Kamat V. B. , Lawrence G. A. , Hart C. J. , Yoell R.
Published: November 2006

Macromolecular integrity of egg yolk lipoproteins is an essential prerequisite towards retaining cake quality of Madeira cakes and fatless sponges. In Madeira cakes, the low density lipoprotein of yolk is the major determinant of yolk function. In fatless sponge‐cake making, it assists aeration and foaming. The high density yolk lipoprotein inhibits aeration but helps to retain air whipped in by other egg constituents. Implications of these findings are discussed in terms of possible modes of action of lipoproteins during cake making.
Studies on nucleotides and related compounds in plants. IV. Synthesis of N6‐benzyladenosine phosphate derivatives of possible relevance to starch grain formation
Authors: Duncan H. J.
Published: November 2006

The chemical synthesis of gramme quantities of a range of N6‐substituted adenine nucleotides (cytokinins) required primarily for studies on starch grain biosynthesis is undertaken. The direct conversion of preformed samples of AMP, ADP, ATP, ADP‐N‐acetylglucosamine and ADP‐mannose is successfully accomplished in yields ranging from 19 to 35% using DEAE‐cellulose and 70% aqueous methanol solutions of ammonium carbonate for their isolation from original nucleotide material.

For the synthesis of N6‐benzylADP‐α‐glucose and N6‐benzylADP‐β‐glucose recourse had to be made to the morpholidate procedure and the products were thus obtained in yields of 42 to 48% as isolated from DEAE‐cellulose with 70% aqueous methanol solutions of ammonium acetate at pH 5.

The substituted adenine compounds were treated with the potato tuber preparation shown previously, to mobilise adenine from a range of adenine nucleotides. As with other nucleotides tested dephosphorylation readily occurred, but cleavage of the nucleoside releasing N6‐substituted adenine could not be detected, thus emphasising the specificity of the adenyl‐cleaving activity of the potato tuber preparation.
Rapeseed meal. IV. Continuous water extraction and short‐term feeding studies in rats with the detoxified product
Authors: Ballester Digna , Rodríguez Betty , Rojas Mirna , Brunser O. , Reid A. , Yáñez E. , Mönckeberg F.
Published: November 2006

A continuous two‐hour water extraction procedure is proposed instead of the former 14‐hour method to remove the thioglucosides from rapeseed presscake meal (RSM). This new procedure produced a complete removal of isothiocyanates (ITC) and a reduction of 97% in oxazolidinethiones (VTO). Net protein utilisation (n.p.u.) increased from 40 to 69% and protein efficiency ratio (p.e.r.) from 0.8 to 1.94. The detoxified material showed a satisfactory growth‐promoting capacity for the rat at the level of 10% dietary protein. It did not cause hypertrophy of the thyroid, as compared to the untreated meal, but it produced histopathological damage of variable intensity to this gland. It also caused a slight increase in the size of the liver although the histology of this organ does not show signs of damage. The importance of the minimal residual VTO content in the washed rapeseed meal upon the effect of thyroid histology is discussed and the presence of substances other than VTO and ITC which could be responsible for such adverse effects is postulated.
The influence of dietary copper concentration on hepatic copper in the duckling and the chick
Authors: Wood Eric C. , Worden Alastair N.
Published: November 2006

Following a field outbreak, in which many ducklings were lost after being fed an otherwise conventional diet containing over 200 parts/million copper, a series of small trials were conducted in which diets high in copper were fed to Khaki Campbell ducklings and to Light Sussex × Rhode Island Red chicks. The only losses that occurred were on days following weighing days, but the domestic duckling was found to accumulate copper in its liver to a much greater degree than the domestic chick, the results in this respect resembling those of Beck on the young muscovy.

Species variation in dietary copper uptake, distribution and toxicity are discussed.
Sulphite‐binding power of wines and ciders. II. Theoretical consideration and calculation of sulphite‐binding equilibra
Authors: Burroughs Leonard F. , Sparks Arthur H.
Published: November 2006

The Law of Mass Action is used to explain the SO2‐binding behaviour of carbonyl compounds in wines and ciders and to calculate the contribution of each carbonyl compound to the SO2‐binding power of the system. On a model wine the calculated graph of bound SO2 with increasing concentration of free SO2 agreed closely with experimental determinations. Fractionation of the model wine on a column of Dowex 1 (bisulphite) gave good recoveries (95 to 103.5%) of the individual components.
The effects of soil management systems on the chemical composition and quality of apples. I. Golden delicious apples
Authors: Gormley Ronan , Robinson David , O'Kennedy Niall
Published: November 2006

The effects of six methods of soil management on quality of Golden Delicious apples were studied in the seasons 1968 to 1971. Tests done included soluble solids content, colour by reflectance and texture using a shear press. Results indicated that this cultivar was sensitive to the different methods tested. Trees growing on soil maintained weed free by herbicide applications produced the highest yield in each season and the fruit, although green, were of acceptable quality. In 1969 and 1971 fruit from trees in grass plots was generally of higher quality than that from non‐grass plots but in 1970 the reverse was the case.

Results of taste panel tests indicated that there was a positive correlation between soluble solids content and panel response. In two years there was a negative correlation between panel response and yield.

Tests on ripening green Golden Delicious on the tree by delaying picking for 21 days beyond the normal harvest date showed that quality deteriorated significantly during the period. Storage of green fruit at 20°C for 17 days had a beneficial effect on colour and flavour but texture was adversely affected. These tests were done in one season only.