bluuebunny/crossref_metadata_2025 huggingface dataset:
Characteristics of the appearance of meat I. —The luminous absorption, scatter and internal transmittance of the lean of bacon manufactured from normal and pale pork
Authors: Macdougall D. B.
Published: November 2006

Pork selected on the basis of its pH 45 minutes post‐slaughter (pH1) was manufactured into bacon. The Kubelka and Munk colourant‐layer analysis was applied to the luminous reflectance of thin slices and the absorption and scatter coefficients and the internal transmittance were calculated. The dependence of the absorption and scatter coefficients on the rate of post‐mortem glycolysis and pigment content was investigated. The scatter coefficient was significantly related to the pH1. The luminous reflectivity of pork was found to be more significantly affected by variations in the scatter coefficient than the absorption coefficient. Pork and bacon from pigs with low values of pH1 (<5.9) were more opaque but the difference in transmittance between high and low pH1 samples was greater in pork than in bacon. The luminous reflectivity, absorption and scatter coefficients, the internal transmittance and the pigment content of the bacon were significantly related to the pork from which it was made.
Meat quality: Influence of fatness of pigs on the eating quality of pork
Authors: Rhodes D. N.
Published: November 2006

The eating qualities of pork from the longissimus dorsi muscles of pigs showing a wide variation in fatness (10‐40 mm, back fat thickness) were assessed by taste panel after either the excised muscle had been grilled or a complete loin joint had been roasted. The average panel scores for texture and juiciness covered a wide range but were not consistently related to fatness. Although meat from fatter pigs tended to be judged more tender in direct comparisons, overall the results did not support the contention that fatness in the carcass is associated with tenderness in the lean meat.
Studies on the processing and properties of soymilk I.—Effect of preprocessing conditions on the flavour and compositions of soymilks
Authors: Khaleque A. , Bannatyne W. R. , Wallace G. M.
Published: November 2006

The effect of presoaking soyabeans in solutions of various chemicals on the reduction of beany flavour in soymilk was investigated. Of the chemicals used, sodium carbonate and sodium hydroxide had a significant effect on the reduction of beany flavour in soymilk. Sodium carbonate soaking at 0.4 M concentration for 18‐24 h was significantly better than any other presoak treatment. The activity of lipoxidase as a major source of beany flavour in soymilk is questioned. Soymilk prepared from beans presoaked in carbonate contained more protein and had a higher viscosity than milks prepared from beans presoaked in water or sodium hydroxide. Beans presoaked in carbonate were easier to process than the other two. There was no significant difference in the amino acid pattern of the proteins in the soymilks prepared by the three methods.
Effects of the addition of sulphur compounds to the diet on utilisation of protein in young growing rats
Authors: Miller D. S. , Samuel Pamela D.
Published: November 2006

A number of sulphur‐containing compounds were added to a 10% casein diet in order to indicate their ability to replace a supplement of methionine. Net protein utilisation (NPU) was determined. Cysteine, homocysteine and methionine hydroxy analogue produced as great an increase in NPU as did methionine. Methionine sulphoxide increased the NPU to a lesser extent. Methionine sulphoximine, methyl methionine sulphonium hydrogen sulphate and methionine sulphone caused reductions in NPU. Other organic and all inorganic sulphur compounds showed no methionine sparing action.
Death rates of salmonellae in fishmeals with different water activities I.—During storage
Authors: Doesburg J. J. , Lamprecht E. C. , Elliott M.
Published: November 2006

Fishmeals with different moisture contents, having water activities (aw) ranging from 0.34 to 0.71, were infected with strains of Salmonella oranienburg or S. senftenberg and were stored at 15, 20 and 30°c, packed in nitrogen or air.

The initial death rates (calculated over storage periods of 70 days) were not appreciably influenced by reduction of aw from 0.71 to 0.54. Further reduction of aw to 0.34 caused a decrease of the initial death rate, in particular in meals stored at 15 or 20°c.

As compared with fishmeals packed in air, meals packed in nitrogen showed a decrease of initial death rates, especially in meals with the lowest aw and stored at 15 and 20°c.

Death rates calculated over longer storage periods were smaller than initial death rates, in particular in meals with aw 0.54 stored at 15 and 20°c and meals with aw 0.34 stored at 15, 20 and 30°c.

Pelletisation of meals with aw 0.72‐0.74 caused a 102‐103‐fold reduction of initial Salmonella counts. The death rates of salmonellae which survived the pelletisation treatments were of about the same order as found for the initial death rates of salmonellae in non‐pelletised meals with about the same aw.
Isolation and properties of protease a from wheat grain
Authors: Skupin J. , Warchalewski J.
Published: November 2006

To support the sulphydryl nature of the proteolytic enzymes of wheat grain, an isolation and purification procedure was devised by which the presence of at least two different proteases in the material studied was demonstrated. Protease A was shown to contain both reactive and masked sulphydryl groups. Low molecular weight reducing compounds appeared to activate the enzyme, whereas specific sulphydryl blocking and oxidising agents had a marked inhibitory effect. Thus, the sulphydryl‐dependent nature of the mechanism of activation and inhibition of wheat protease A was confirmed. When incubated with the wheat proteases, gluten appeared to be resistant to their proteolytic action. The wheat grain protease was active not only against protein substrates but also against some low molecular weight peptides. The enzyme preparation showed maximum activity at pH 5–6 for the substrates studied.

All the experiments performed in the course of this study support the sulphydryl nature of wheat grain protease A.
Composition of feather and offal meal and its value as a protein supplement in the diet of caged laying hens
Authors: Jackson N.
Published: November 2006

An experiment is described in which feather and offal meal was included at levels of 0, 2·5, 5·0, 7·5, 10·0 and 12·5% in the diet of a hybrid strain of caged laying hens.

The replacement of Peruvian fishmeal in the diet by feather and offal meal had no significant effects on egg production or on the efficiency of feed conversion or energy utilisation. Data are presented for the proximate and mineral analysis and the amino acid analysis of the feather and offal meal, Peruvian fishmeal and the six experimental diets. The metabolisable energy of the feather and offal meal was 3610 kcal/kg.
Evaluation of Whisky Distillery By‐products V.—Energy value of malt distiller's grains assessed by a modified comparative slaughter technique with lambs
Authors: Reveron A. E. , Topps J. H. , Miller T. B. , Pratt G.
Published: November 2006

A modified form of the comparative slaughter technique has been used to measure the energy value of well preserved malt distiller's grains (MDG) mixed with dried ground grass and the same grass made into pellets. The mixture contained equal quantities of digestible organic matter as MDG and dried grass, and the energy retention of lambs given either this mixture or pelleted grass was measured for an increase of weight from 30 to 45 kg. Lambs receiving the mixture had a significantly greater (P<0·05) rate of growth than those fed on the grass pellets. On average, the latter animals needed about 25% more metabolisable energy than those givenMDG and dried grass to reach the same slaughter weight. The mean daily intake of energy by the lambs receiving the mixture was 7% higher and their energy retention per unit of metabolisable energy intake was significantly greater (P<0·05)than that of the other animals. The mean efficiency of utilisation of metabolisable energy for fattening was 63·3% for the mixed diet and 50·7% for the pelleted dried grass. The outstanding productive ability of the mixture was thought to be due to a synergistic effect between the two components and dependent upon the well preserved nutritive value of the MDG used.
Effect of formic acid on the fermentation of grass of low dry matter content
Authors: Henderson A. R. , McDonald P.
Published: November 2006

Three experiments are described in which formic acid was added at different levels to low dry matter herbages. In the first and second experiments, using timothy/meadow fescue, the levels of acid used were 0·22% and 0·34% respectively, whereas in the third experiment, using cocksfoot, the concentration of acid was 0·51%. The immediate effect of the formic acid was to lower the pH values to 4·75, 3·81 and 4·11 in experiments 1, 2 and 3 respectively. Formic acid preserved water‐soluble carbohydrates in the early stages of harvesting and ensiling but did not prevent the formation of lactic acid in experiments 1 and 3. Ethanol concentrations in the formic acid‐treated materials in the first two experiments were higher than in the control silages. In all three experiments, the addition of formic acid did not reduce loss of dry matter and, in experiment 2, losses from the formic acid‐treated herbage were higher than those from the control materials. This can be attributed mainly to the higher effluent production when formic acid was used. Changes in carbohydrates, nitrogenous components, organic acids and digestible nutrients are described.
Determination of cysteine hydrochloride, ascorbic acid and potassium bromate in admixture in bread improver formulations
Authors: Barrett Stella , Croft A. G. , Hartley A. W.
Published: November 2006

A method of selective extraction is proposed for the determination of cysteine, ascorbic acid and potassium bromate when present in admixture. Other ingredients and various diluent materials that might be encountered in commercial bread improvers have been shown to cause negligible interference.

Suitable titrimetric methods are recommended for each additive after the extraction procedure has been carried out.
Seed oils of apples (Malus pumila)
Authors: Morice Isobel M. , Shorland F. B. , Williams E.
Published: November 2006

Apple seed oils were found to be characterised by a high content of linoleic acid (48–64 %), together with 24–42 % oleic acid, 48–71 % palmitic acid and lesser percentages of stearic and arachidic acids. The Granny Smith seed oils contained significantly greater amounts of palmitic and linoleic acids than those of the Dougherty and Sturmer varieties and lesser amounts of oleic acid. Differences in fatty add composition between the Sturmer and Dougherty varieties were not significant. The apple seed oils contrasted with those of other sub‐families of the family Rosaceae in containing neither a‐elaeostearic acid nor more than traces of linolenic acid. The apple processing industries could well be a useful source for the production of oil rich in linoleic acid.
Predicting the amount of nitrogen fertiliser needed for sugar‐beet by soil analysis
Authors: Last P. J. , Draycott A. P.
Published: November 2006

In 1961–65, soils from 65 fields were analysed for potentially available nitrogen, and field experiments were carried out to measure the optimum nitrogen dressing for sugar‐beet. The soils were sampled during autumn and spring and incubated either fresh or air‐dry, all aerobically and some anaerobically. All were analysed for organic carbon and total nitrogen, and 35 were analysed for barium hydroxide‐extractable ‘glucose’.

The amount of nitrogen mineralised during incubation of fresh spring‐sampled and air‐dry autumn‐sampled soils was significantly correlated to organic carbon and total nitrogen concentrations, also to the amount of ‘glucose’ extracted by barium hydroxide. Correlations were usually better with air‐dry than with fresh samples, and were also better with spring than with autumn samples.

The amount of mineral nitrogen in air‐dry, spring‐sampled soil was moderately well related to the optimum nitrogen dressing (r=‐0·48**) and to the increase in sugar yield from the nitrogen fertiliser (r=‐0·49**). Although not tested on all the samples, the nitrogen mineralised during anaerobic incubation was best related (r=‐0·84**) to the optimum nitrogen dressing. The barium hydroxide‐extractable ‘glucose’ concentration was also significantly related to the optimum nitrogen dressing (r=‐0·32*) and to the increase in sugar yield (r=‐0·49**).
Carbohydrates in hay on self‐heating to ignition
Authors: Festenstein G. N.
Published: November 2006

The self‐heating of moistened hay beyond 70°c, the maximum temperature reached by thermophilic micro‐organisms, was studied under temperature‐controlled conditions. The pH decreased on heating from 6·2 to 3·8. Fructosan was rapidly degraded to fructose, which then also decreased. More hemicellulose than cellulose was broken down and the resulting products, monomers and polymers of pentose and glucose, increased correspondingly in aqueous extracts; hay self‐heated to 165°c, contained little free sugar, and pentose polymers were the only remaining soluble carbohydrates. Hay incubated with water at 80°c, showed changes similar to hay self‐heated between 70 and 100°c.
Theobromine and caffeine content of the cocoa bean during its growth
Authors: Senanayake U. M. , Wijesekera R. O. B.
Published: November 2006

Changes in the concentrations of caffeine and theobromine in the cocoa pod during its growth were determined. Theobromine and caffeine concentrations increased markedly after about 12 weeks from flowering to the time of harvesting. During the stage when the bean was only a mucilaginous mass, the quantity of caffeine and theobromine was negligible. Caffeine and theobromine levels in the shell, once this is formed, increased rapidly until harvest.
Microwave drying of lucerne and grass samples
Authors: Carlier L. A. , van Hee L. P.
Published: November 2006

Microwave drying of fodder crop samples appeared to be a suitable technique, especially when the organic components are to be determined. Eleven lucerne and 17 pasture grass samples were dried by both oven drying at 80°c and microwave drying.

The dry matter content of the samples dried by microwaves was 0·8% higher on average than that of the oven‐dried samples; the carotene and xanthophyll contents were almost twice as high in the samples dried by microwaves. The digestibility coefficient of the organic matter, determined in vitro, was 1·6 units lower on average in the oven‐dried samples; this was due partly to the higher crude fibre content and much lower content of soluble carbohydrates in these samples. There were no significant differences in the total ash and crude protein contents of the samples dried by the two methods.

A 500 g sample of fresh grass can be dried in 10 min in the microwave energy apparatus; the moisture content of about 10% obtained after drying guarantees a good grinding and storage ability of the samples.
Properties of salt‐extractable proteins of broiler meat
Authors: McCready S. T. , Cunningham F. E.
Published: November 2006

De‐boned and homogenised light and dark meat of broilers was used to investigate the emulsification properties of meat and the chromatographic and electrophoretic characteristics of the salt‐extractable proteins.

The pH of broiler dark meal (6·5) was higher than that of light meat (5·9). Emulsifying capacity of light meat was less than that of dark meat even though in every case the amount of total protein and salt‐soluble protein was significantly higher for the light meat. It is suggested that the greater pH of dark meat may alter or intensify certain salt‐extractable fractions which are closely related to emulsifying properties.

Electrophoresis of salt‐extractable proteins from dark and light broiler meat revealed 9 and 10 zones, respectively. Slight differences were visible between light and dark meat patterns; fractions III‐X may be associated with differences in emulsifying capacity of light and dark meat.

Chromatographic analysis of salt‐extractable proteins from light and dark broiler meat resulted in twelve distinct zones. Peak heights of zones VIII‐XI are considerably greater in the dark meat samples. These fractions, possibly associated with actin, are related to the greater emulsifying capacity of the dark meat extracts.
Effect of aluminium on growth of tea (Camellia sinensis) and its uptake of potassium and phosphorus
Authors: Sivasubramaniam S. , Talibudeen O
Published: November 2006

Tea seedlings were grown for up to 10 months in the glasshouse in an acid soil, to which solutions of varying K/Al concentration ratios were given weekly. During growth, the % K in the leaf dry matter increased with the labile K concentration but was not influenced by the Al concentration in the soil. However, the largest level of Al in soil decreased plant growth and % K in the dry matter increased linearly of Al in soil, plant height, number of leaves, dry matter and % K in the dry matter increased linearly with the K given to the soil. The % Al in the plant was not affected by the labile K and Al contents of the soil.

A highly significant linear relationship was observed between Al and P uptake by parts of the plant and by the whole plant, even thought the soil was not treated with P as a basal nutrient. The Al/P ratios in the first mature leaf, total leaves and stems were 3·4, 3·0 and 0·8, respectively, after 6 months growth. Uptake mechanisms are proposed to explain this.
Influence of sulphate nutrition on the flavour components of garlic (Allium sativum) and wild onion (A. vineale)
Authors: Freeman G. G. , Mossadeghi N.
Published: November 2006

Investigation of the relationship between the sulphate nutrition of garlic (Allium sativum) and wild onion(A. vineale) and their flavour strength is now reported. The plants were grown in a glasshouse in sand culture at two concentrations of sulphate in the nutrient medium and their flavour strength determined by sensory, biochemical and gas chromatographic methods. These observations have furnished further examples of environmental control of flavour components. The garlic plants in the two groups differed significantly in their fresh weights per plant. Their sulphur contents also showed that deficiency of this nutrient had been established in spite of the relatively large amount of sulphur introduced in the original cloves. The ratios of total sulphur content in the two groups of plants and of their flavour strengths as determined by total pyruvate values and taste threshold concentrations, respectively, were approximately constant (about 5). Total peak areas in the gas chromatograms increased with increasing (sensory) flavour strength. The garlic plants grown in sand culture were morphologically atypical, possibly because of the high moisture content of the growth medium, but their odour, taste and gas chromatograms were qualitatively indistinguishable from those of field‐grown garlic which grew normally. Similar but more pronounced differences of flavour strengths were obtained with A. vineale and in this case the difference in flavour strengths between the deficient and normal plants was about 13‐fold. The gas chromatograms of the deficient plants were almost completely lacking in the peaks which are characteristic of Allium sp.

The discrepancies between initial and final sulphur contents of the deficient plants are discussed.
Ripening of apples during storage: II.—Respiratory metabolism and ethylene synthesis in Golden Delicious apples during the climacteric, and under conditions simulating commercial storage practice
Authors: Knee M.
Published: November 2006

Golden Delicious apples were harvested pre‐climacteric and samples of fruit were stored in air at 12°C, air at 3·5°C, 5% CO2/3% O2 at 3°C, and 2% O2at 3·5°C. Carbon dioxide and ethylene production by this fruit was measured; the respiration of excised peel discs, with particular attention to the effects of exogenous malate, was studied after various periods of storage.

Fruit stored in air at 12°c showed the usual climacteric of CO2production which was associated with a rapid rise in the rate of ethylene production and greatly increased rates of malate decarboxylation by peel discs. Fruit stored at 3·5°Cshowed no climacteric; malate decarboxylation remained relatively constant for air‐stored fruit, and increased only a little in fruit stored in 5% CO2/3% O2and 2% O2. Ethylene production was little delayed in air at 3·5°C, but was delayed for 35 days in 2%O2and 44 days in 5% CO2/3%O2.

Malate stimulation of O2uptake occurred in peel discs from senescent air‐stored fruit, and more prominently in discs from fruit at all stages of storage in 5% CO2/3% O2and 2% O2.
Complexing of calcium and magnesium by the organic constituents of yorkshire fog (Holcus lanatus): I.—The organic acids, lignin and cell wall polysaccharides of Yorkshire Fog
Authors: Molloy L. F. , Richards E. L.
Published: November 2006

A scheme for the isolation, and the determination of the chemical composition of the cell wall polysaccharides, lignin and non‐volatile organic acids from the grass, Yorkshire Fog, is outlined. The tribasic acid, trans‐aconitic acid accounted for 50–70% of the organic acid in seasonal samples of the grass. The lignin and hemicelluloses appear to be similar to those found in other Graminaceae. The three aromatic aldehydes, vanillin, p‐hydroxybenzaldehyde and syringaldehyde, are identified after alkaline nitrobenzene oxidation of the lignin.

Chemical analyses of the hemicellulose fractions are consistent with the presence of a neutral glucan, an arabinoxylan and an acidic galactoarabinoxylan.
Molecular weight and amino acid composition of glycinin subunits
Authors: Catsimpoolas N. , Kenney J. A. , Meyer E. W. , Szuhaj B. F.
Published: November 2006

Glycinin, the major soyabean globulin, is composed of subunits having molecular weights of about 22,300, and 37,200. On the basis of amino acid analysis, the six submits of glycinin isolated by isoelectric focusing are all different. The ‘acidic’ subunits have higher content of glutamic acid and proline, whereas the ‘basic’ subunits are higher in the hydrophobic amino acids leucine, tyrosine, phenylalanine, valine and alanine.
Isolation and identification of (—)‐gallocatechin gallate and circular dichroism of green tea flavanols
Authors: Wilkins C. K. , de Bruijn J. , Korver O. , Frost D. J. , Weinges K.
Published: November 2006

Partly raceme (—)‐gallocatechin gallate was isolated from green tea by counter‐current distributins and column chromatography on Sephadex LH‐20. The structure was proven by mass spectroscopy of the pertrimethylsilyl ether and by n.m.r. and circular dichroism (c.d.). The compound is probably an artifact produced by heating (—)‐epigallocatechin gallate. Circular dichroism curves of several tea flavanols are presented.
The anthocyanins of apples and pears: The occurrence of acyl derivatives
Authors: Timberlake C. F. , Bridle P.
Published: November 2006

The major pigment in red peel of some apple cultivars was confirmed as cyanidin 3‐galactoside and minor pigments identified were cyanidin 3‐glucoside, 3‐arabinoside and 3‐xyloside as well as acylated derivatives of all four glycosides. The minor fractions which were separated by paper chromatography varied in composition according to the methods of extraction and purification. The efficiency of their extraction was increased by the use of sulphur dioxide in the extracting medium (acetone). Possible loose association of anthocyanins and proanthocyanidins was indicated, and the instability of the latter during gel filtration with an acid solvent was demonstrated. Minor pigments were negligible in the pears examined. Some further criteria of anthocyanin purity are suggested.
Effect of temperature on threshold values for citric acid, malic acid and quinine sulphate—energy of activation and extreme‐value determination
Authors: Powers J. J. , Howell A. J. , Lillard D. A. , Vacinek S. J.
Published: November 2006

The thresholds for citric acid, malic acid and quinine sulphate were determined at three temperatures to ascertain the effect of temperature on taste sensitivity. Temperature had an effect, but judge‐substance interactions were just as important. The energy of activation for taste response usually was in the range 5–20 kcal. The data suggest that extreme‐value methods should be useful in predicting the percentage of individuals whose thresholds will be below some certain level.
Effects of particle characteristics on bulk properties of norwegiata fish meals
Authors: Eckhoff Rolf K. , Utvik Ådne Ø.
Published: November 2006

Three categories of Norwegian fish meats with different particle size, shape and particle surface stickiness characteristics were exposed to angle of repose and bulk density tests. The results presented indicate that the angle of repose increases with decreasing particle size, increasing amounts of fibrous particles in the powder and increasing particle surface stickiness. The bulk density, on the other hand, did not correlate with the particle size in the range considered, but increased with decreasing amounts of fibrous materials and decreasing surface stickiness.
Bread staling: Part III.—measurement of the re‐distribution of moisture in bread by gravimetry
Authors: Breaden P. W. , Willhofr E. M. A.
Published: November 2006

By converting a standard laboratory balance to one capable of measuring mutt changes in moment it was possible to record continually the progress of migration of moisture between the gluten and starch components in a model system simulating baked dough. The technique was demonstrated to be useful in assessing whether an anti‐staling agent exerted its effect on the protein fraction by slowing down the release of moisture from the protein during ageing. Results are presented showing that during staling, crumb undergoes a small contraction in volume (ca. 1.7% in 4 days at 25°C) under conditions of constant moisture, consistent with a re‐distribution of moisture from the continuous gluten phase to the starch.
A survey of dairy herd rations in aberdeenshire
Authors: Thompson J. K. , Gelman A. L. , Warren R. W. , Petchey A. M.
Published: November 2006

Feeding régimes and feed analyses are reported for 55 dairy farms in Aberdeenshire during the winter of 1969–70. An assessment of the rations suggests that the most serious nutrient deficiency was in the energy supply to high‐yielding cows. Phosphorus intakes were also low, particularly of low‐yielding cows. The incidence of other nutrient deficiencies is discussed. On many farms proprietary mineral supplements, used at the recommended rates, were inadequate for correction of apparent mineral deficiencies.
New Tropical Seed Oils. IV—Component acids of leguminous and other seed oils including useful sources of crepenynic and dehydrocrepenynic acid
Authors: Gunstone F. D. , Steward S. R. , Cornelius J. A. , Hammonds T. W.
Published: November 2006

The component acids of seed oils from 40 legumes and from 43 other species are reported. Attention is drawn to a series of Afzelia oils which provide a useful source of crepenynic acid and dehydrocrepenynic acid and to several Khaya and other oils of potential commercial value.
Consumption of oxygen by the muscles of beef animals and related species, and its effect on the colour of meat. I. Oxygen consumption in pre‐rigor muscle
Authors: Bendall J. R.
Published: November 2006

The oxygen consumption rate (o.c.r.) of pre‐rigor beef muscle has been studied in relation to temperature and to the rates of ATP‐turnover (a.t.r.) and of mitochondrial oxidation (m.r.). The o.c.r. of strips of muscle has a constant enthalpy of activation (Δ H*) of 10–11 kcal/mol (Q10 °C = 1.8) over the range of 2–38 °C. From 15–38 °C, the rate‐determining reaction is the resting turnover of ATP (a.t.r.) due to slow, undefined ATP‐hydrolases, which have an identical ΔH* value of about 10.5 kcal/mol. Below 11 °C, the phenomenon of cold‐shortening sets in, due to partial activation of the “contractile” myofibrillar ATPase as the temperature is lowered, with the result that the a.t.r. passes through a minimum at 5 °C, and at 1 °C has become as high as at 15 °C. Under these conditions the a.t.r. is too high for mitochondrial respiration to cope with the ADP produced, so that the m.r. increasingly becomes rate‐limiting.

The o.c.r. and a.t.r. of pre‐rigor muscle are both increased by damage, strips showing rates about 2 times and minces about 4 times those given by intact tissue.

The r.q. of beef muscle is 1, the substrate almost certainly being the pyruvate derived from glycolysis.

The P:O ratio, derived from the observed a.t.r. and o.c.r., has a mean value of 2.8 in beef muscle and of about 2.3 in the muscles of the rabbit, sheep and pigeon. The latter is significantly lower than the theoretical ratio of 3.08.
Trace elements in sewage sludges
Authors: Berrow M. L. , Webber J.
Published: November 2006

Analyses of 42 sewage sludges from rural and industrial towns in England and Wales show very large concentrations of certain trace elements. Total contents of 5% Zn, nearly 1% Cr and Cu and 0.5 % Ni were found in certain dried sludges. Total contents of Cu, Sn and Zn and, to a lesser extent, Ag, Bi and Pb were much greater than the levels of these elements in soils. Total Cr and Ni were very high in a small number of samples. Acetic acid‐soluble Zn and Cu levels were generally very much greater than in soils. Overall, Mn, Ni and Zn had considerably higher percentage solubilities than Cr, Cu, Mo, Pb, Sn and V. Zinc, Cu and Ni appear to be the elements most likely to give rise to toxicity problems in plants due to the use of sewage sludge as a soil additive.
Studies on nucleotides and related compounds in plants I. Isolation and identification of starch grain nucleotides
Authors: Rees W. R. , Duncan H. J.
Published: November 2006

The presence of nucleotide material in whole starch grains was confirmed and the amounts of individual constituents present in a variety of starches were determined quantitatively. A rapid method for the isolation of starch grains from potato tubers to limit contamination by cell‐sap nucleotides was developed. This technique enabled reproducible nucleotide patterns to be obtained from comparable batches of starch. Of the material held by a strong anion‐exchange resin above pH 7.5, the adenine nucleotides were quantitatively dominant, only traces of UMP and GMP being detected. The relative amounts of AMP, ADP and ATP in the various starches fluctuated. ADP‐glucose was the only sugar‐containing nucleotide encountered and UDP‐glucose, although looked for, appeared to be absent in all cases.
Effect of infectious bronchitis on the structure and composition of egg albumen
Authors: Butler E. J. , Curtis M. J. , Pearson A. W. , McDougall J. S.
Published: November 2006

In an experimental flock of fowls infectious bronchitis produced reductions in the weights of the whole egg, albumen and shell and a decrease in the ratio of thick + inner thin albumen to outer thin albumen giving the whole albumen a watery appearance. In the thick fraction there was an increase in the water content and a decrease in the concentration of proteins including ovomucin and lysozyme which are believed to combine by electrostatic attraction to form the structural matrix. A reduction in ovomucin concentration was also detected in the outer thin fraction. The deficiency of this protein in the whole albumen was particularly marked and was probably mainly responsible for its abnormal appearance. A reduction in the percentage of ovalbumin I in the albumen proteins occurred in both the thick and the outer thin fractions and in the latter was accompanied by an increase in ovalbumin II. The only other significant changes found in this fraction were increases in the concentrations of sodium and potassium. The estimation of diffusible hexoses and hexosamines provided no evidence that hydrolysis of glycoproteins had occurred. From these and histological findings it was concluded that infectious bronchitis impairs the synthesis of albumen proteins by the magnum.
Fatty acid composition of eight species of Indian marine fish
Authors: Gopakumar K. , Nair M. Rajendranathan
Published: November 2006

Tropical fish oils were found to be relatively saturated. The species examined showed wide variations in myristic acid (2 to 11.3), palmitic (20 to 35) stearic (7 to 16), C18:1 (7.9 to 24), C20:5 (1 to 11) and C22:6 (2 to 10). Mussel lipids and lipids of mullet contained very high percentages of odd numbered fatty acids.
Nutritional effects of including different levels and sources of protein in milk replacers for calves
Authors: Raven A. M.
Published: November 2006

Two digestibility and nitrogen balance experiments were carried out with groups of young calves given high‐fat milk replacers reconstituted with water and fed in liquid form. In the first experiment six different milk replacers with crude protein contents ranging from 12.7 up to 27.6% in the dry matter were compared, the differences in protein content being brought about by adjustments to the level of separated milk protein used in the replacers. The apparent digestibility of organic matter was very high on all the treatments and unaffected by level of protein. Although the crude protein fraction showed an increase in apparent digestibility with increase in level of protein, its true digestibility was estimated to be virtually 100% on all the treatments. Retention of nitrogen expressed as a percentage of total intake remained fairly constant for diets containing from 18.8 to 27.6% of crude protein and the weight of nitrogen retained increased with each successive increase in level of dietary protein.

In the second experiment the effects of replacing half of the milk protein in a control milk replacer by different forms of animal protein were studied. The true digestibilities of the total dietary protein on the treatment containing only separated milk protein and on the other treatments containing partial substitution by dried delactosed whey, dried blood, white fish meal and meat meal were found to be 94.1, 90.9, 85.4, 91.1 and 86.6%, respectively. Their biological values were 74.7, 70.3, 69.1, 66.0 and 65.5%, respectively. A sixth treatment in which the meat meal was provided with an enzyme supplement did not effect any significant change in either digestibility or biological value. Retentions of nitrogen expressed as percentages of intake were significantly lower on all the treatments containing partial replacement of separated milk protein by the other sources of protein than on the control treatment.
Volatile constituents of horseradish roots
Authors: Gilbert J. , Nursten H. E.
Published: November 2006

Essences of the volatile components of five samples of horseradish root, three fresh and two of dried flakes, have been prepared and examined by gas chromatography (g.c.) and combined gas chromatography‐mass spectrometry (g.c.‐m.s.). At least 17 compounds are involved. Five of these have been rigorously identified by comparison with authentic compounds, synthesised where necessary, through mass spectra and retention data and the identities of three others have been tentatively established. The compounds concerned are methyl, ethyl, isopropyl, 2‐butyl, allyl, 4‐pentenyl and 2‐phenethyl isothiocyanate and allyl thiocyanate. The constituents of the five essences were assessed semi‐quantitatively by g.c. and definite differences found. These were reinforced by examination of the headspace vapours over the coarsely grated root.

Additional attention was devoted to the allyl isothiocyanate‐thiocyanate interconversion and to the odour assessment of the volatile horseradish components.
The total glutathione content of flour and its relation to the rheological properties of dough
Authors: Coventry D. R. , Carnegie P. R. , Jones I. K.
Published: November 2006

A method has been developed for the extraction, isolation and quantitative estimation of the total glutathione content of one‐g samples of flour.

Graphs are presented showing the relationships obtained between total glutathione in flour and rheological properties of the resulting dough. It is concluded that endogenous glutathione in flour is an important determinant of dough's rheological properties.
The hydrolysis of cell wall polysaccharides from freeze‐dried and oven‐dried herbage by rumen and mould carbohydrases
Authors: Jones D. I. H. , Bailey R. W.
Published: November 2006

Little difference was observed in the extent or rate of hydrolysis when either rumen hemicellulase or Trichoderma viride cellulase + hemicellulase were incubated with cell‐wall preparations from oven‐dried and freeze‐dried samples of ryegrass, cocksfoot or white clover, respectively. Results of rumen nylon bag experiments were essentially similar to those from the in vitro enzyme digests. Although oven drying denatured about one‐third of the protein, rendering it insoluble in hot neutral detergent, this protein did not interfere with the enzymic hydrolysis of the cell‐wall polysaccharides.
Characteristics of the appearance of meat III. Studies on the colour of meat from young bulls
Authors: MacDougall D. B. , Rhodes D. N.
Published: November 2006

Young bulls, reared and slaughtered commercially, were assessed for fat cover, total pigment content of the Longissimus dorsi, ultimate pH, muscle colour and subsequent colour stability after packaging. Lack of fat gave the carcasses an unfinished appearance. About one‐third of the meat was dark, principally because of high ultimate pH associated with animal behaviour and pre‐slaughter handling. In non‐dark cutting meat, instrumentally measured lightness was influenced by pigment concentration and brightness was influenced by both pigment concentration and pH. Subjective assessment of lightness described meat with a pH of ⩾ 5.9 as moderately to very dark. High pH meat remained dark when packaged for 1 week and initially was less saturated and more purple in hue.
Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. I. Quantitative fractionation of proteins
Authors: Parkinson T. L.
Published: November 2006

Procedures developed for the fractionation and sub‐fractionation of proteins in whole egg have been applied to separated white and yolk samples and to whole egg reconstituted from them. The fractionation pattern of whole egg soluble proteins on diethylaminoethylcellulose differed from a simple combination of the corresponding patterns for white and yolk soluble proteins. All the fractions and sub‐fractions were dialysed and freeze‐dried for analysis.

The main effect of mixing yolk with white appears to be the conversion of some insoluble lipoproteins to a soluble form, the bulk of which has no affinity for diethylaminoethylcellulose but can be separated by chromatography on car‐boxymethylcellulose into a number of fractions that have high lipid contents and are clearly derived from the low density fraction of yolk.
Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phosphorus contents and molecular weights of some fractions
Authors: Parkinson T. L.
Published: November 2006

A number of the fractions and sub‐fractions isolated from the soluble proteins of whole egg have been shown to be lipoproteins of high lipid content, derived from the low density fraction of egg yolk. Determinations of phosphorus contents and molecular weights of certain other fractions were made to assist in their identification.
Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies
Authors: Parkinson T. L.
Published: November 2006

Zone electrophoresis assisted in the identification of several of the fractions isolated from white, yolk and whole egg, and particularly in following the distribution of the ovalbumin homologues. Certain artifacts in electropherograms of ovalbumin fractions were attributed to aggregation of this substance during freeze‐drying. The ovalbumin in whole egg appears to have a slightly higher affinity for diethylaminoethylcellulose than when it is present in egg white only. Characteristics of some unidentified proteins are noted. The implications of all the findings are discussed and the susceptibility of the low density fraction of egg yolk to environmental change is emphasised.
Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilation
Authors: Anet E. F. L. J.
Published: November 2006

Although less mature apples scald more readily than mature apples they do not generally produce more α‐farnesene and their increased susceptibility to scald can be attributed to a less efficient antioxidant system which is less able to prevent the autoxidation of α‐farnesene. Increased ventilation decreases the amount of α‐farnesene by evaporation, resulting in a proportional reduction in oxidation products, thus reducing scald.
Effects of interesterification and fatty acid supplementation on the digestibility of tallow in milk replacers for calves
Authors: Hamilton Rosemary K. , Raven A. M.
Published: November 2006

The effects of interesterification and fatty acid supplementation on the nutritive value of homogenised fats in milk replacers for calves were studied in two digestibility experiments, each of a 6 × 6 latin square design. Using a level of 20% added fat, the mean apparent digestibilities of the total dietary lipids were: butterfat, 96.5%; interesterified butterfat, 95.5%; tallow, 88.7%; interesterified tallow, 93.1%; tallow supplemented with trimyristin and triolein by interesterification, 92.3%; tallow supplemented with trimyristin and triolein by simple admixture, 89.9%. The high digestibility of butterfat is not dependent apparently on any specific non‐random distribution of its constituent fatty acids. The digestibility of the tallow was lower and interesterification just failed to give a significant improvement. The inclusion of additional myristic and oleic acids had no significant effect.

Using a level of 15% added fat, the mean apparent digestibilities of the total dietary lipids were: tallow, 79.7%; interesterified tallow, 89.2%; interesterified, reduced stearic acid, tallow 87.9%; interesterified, reduced stearic acid, added butyric acid, tallow, 96.3%; interesterified, added butyric acid, tallow 94.7%; tallow admixed with tributyrin, 84.0%. The inclusion in tallow of butyric acid by a process involving interesterification resulted in substantial increases in digestibility to values similar to those obtained for butterfat and interesterified butterfat in the first experiment. The improvement was not achieved by simple admixture of tributyrin with tallow. Reduction of the stearic acid content in tallow to a level similar to that in butterfat had no significant effect on fat digestibility.

The lower digestibility of tallow than of butterfat was due mainly to lower digestibility of palmitic and stearic acids and a higher percentage of the latter acid in tallow. Modifications which effected an improvement in the digestibility of tallow generally did so by improving the digestibility of these acids.
Molybdenum in black shales and the incidence of bovine hypocuprosis
Authors: Thomson I. , Thornton I. , Webb J. S.
Published: November 2006

Stream sediments were sampled systematically in nine areas totalling 1100 sq. miles

Throughout this paper 1 sq. mile = 2.589 km2.

underlain in part by marine black shales ranging in age from Ordovician to Cretaceous. Regional patterns of molybdenum in the sediment were related to the underlying bedrock. Soils developed from the black shale parent material together with associated pasture herbage in eight of the areas contained above normal concentrations of molybdenum (>3 parts/million).

Detailed studies in four of the areas confirmed the high molybdenum content of stream sediment, rock, soil and pasture. Examples are shown of the importance of both glacial drift and of specific soil factors such as pH in the interpretation of geochemical reconnaissance data for agriculture. Clinical hypocuprosis in cattle is already recognised over parts of two of the molybdenum‐anomalous areas. In the other two, copper deficiency disorders are not recognised but may well occur at a sub‐clinical level. It is suggested that appreciable acreages of the United Kingdom underlain by marine black shales may be enriched in molybdenum and be potentially limiting to livestock performance.
Leaf analysis as a guide to the nutrition of fruit crops IX. Effects of initial and supplementary levels of N and P on black currants (ribes nigrum L.) grown in sand culture
Authors: Bould C. , Parfitt R. I.
Published: November 2006

A study was made, by means of a factorial sand culture experiment, of the main effects and interactions of varying initial levels of N and P and of supplementary levels of N and P applied in July, on shoot growth, blossom number, fruit set, berry weight and crop yield of black currants grown as biennials and of their relationships with leaf‐lamina nutrient concentrations. Nitrogen influenced crop yield largely through its effect on blossom number, whereas phosphorus influenced crop yield through increased shoot growth and percentage fruit set. Crop response to N was approximately linear (at adequate P levels) over the leaf‐N range 2.1 to 2.5% of N in dry matter, whereas crop response to P (at adequate N levels) was curvilinear over the leaf‐P range 0.1 to 0.3% of P in the dry matter of samples taken in August of the previous season. Additional‐N applied in July increased yield but was strongly dependent on level of initial‐P. Additional‐P increased yields at the two lower levels of initial‐P only.
Location of lipid‐soluble selenium in marine fish to the lipoproteins
Authors: Lunde Gulbrand
Published: November 2006

It has been established that a lipid‐soluble selenium compound is enriched in high molecular weight (m.w. ≥5000) extracts from fish. The selenium compound is also enriched in oil extracted from fish by a mixture of non‐polar and polar organic solvents (hexane‐isopropanol) as compared to the oil extracted with non‐polar solvents (hexane) only. When raw fish material is stored it gradually deteriorates and the selenium content in oil produced by boiling of the raw fish material, increases with time. The results indicate that at least part of the lipid‐soluble selenium is bound as a lipoprotein.
Studies on chicken actomyosin I. Effect of storage on muscle enzymic and physico‐chemical properties
Authors: Jones J. M.
Published: November 2006

Experiments were conducted to study the effect of storing broiler chicken muscle at 25°C on certain properties of actomyosin of the pectoralis major.

Storage for 3 h or more resulted in the Mg2+‐activated ATPase of actomyosin becoming less sensitive to inhibition by increasing concentrations of KCl and in an increased rate of superprecipitation of the complex. The analytical ultra‐centrifuge pattern of the actomyosin of stored muscle differed from that of fresh muscle. Some evidence was obtained for the observed changes being partly dependent upon the pH of the muscle used as the source of actomyosin.
Effect of a varied potassium nutrition on the uptake and incorporation of labelled nitrate by young tobacco plants (Nicotiana tabacum L.)
Authors: Koch Klaus , Mengel Konrad
Published: November 2006

In young tobacco plants the N turnover was studied with labelled N in relation to the K nutritional status of the plants.

Plants well supplied with K showed a higher percentage of labelled N in the nitrate fraction and in the protein fraction compared with the plants of lower K status. In the latter, however, the percentage of labelled N in the soluble amino‐acid fraction was higher. The experimental data support the assumption that K particularly favours the incorporation of amino acids into proteins.