bluuebunny/crossref_metadata_2025 huggingface dataset:
Root cation‐exchange capacity and organic acid content of tops as indices of varietal yield
Authors: Crooke W. M. , Knight A. H.
Published: November 2006

High positive correlations have been obtained relating the mean relative yields at maturity of sixteen varieties of leek (Allium ampeloprasum) from seven field trials in Scotland to the cation‐exchange capacity of their roots, and to the organic acid content of their tops measured at an early stage of growth. The results are in agreement with published findings for sugar‐cane and suggest that the root cation exchange capacity may be a useful index of yield potential.
Effect of arachis oil on the conservation of heavily wilted herbage ensiled in plastic containers I.—Effect on silage fermentation quality, nutritive value, nutrient losses and intake by sheep
Authors: Jackson N.
Published: November 2006

Arachis oil was added to heavily wilted herbage of approximately 40% dry matter, before ensiling in polyethylene containers. The oil was added at a mean level of 4·16% of the total dry matter ensiled. The mean dry matter loss from the two control and the two oil‐treated silages teas approximately 13%. There was a lower loss as inedible waste in the oil‐treated silages and mould growth appeared to be inhibited by the oil. There was a lower percentage of butyric acid and propioiuc acid in the oil‐treated silages than in the control silages, this effect being statistically significant. Ensiling resulted in a greater fall in digestibility of the control material than in the oil‐treated material. The oil‐treated silages had higher metabolisable energy contents than the control silages but the dry matter intakes of both silages by sheep were low.
Characteristics of the appearance of Meat: II.‐Uniform lightness and chromaticness spacing of the lean of sliced fresh bacon
Authors: Macdougall D. B.
Published: November 2006

Fresh bacon, manufactured from pork selected on the basis of the rate of post mortem glycolysis, was sliced at a series of slice thicknesses. The Kubelka and Munk colourant layer analysis was applied to the 1931 C.I.E. tristimulus values of the slices; the absorption and scatter coefficients were determined. The scatter coefficient varied with the logarithm of thickness. The coefficients for tristimulus value Y, the luminous reflectance, were linearly related to the coefficients for tristimulus values X and Z. The 1964 C.I.E. uniform colour space was calculated for infinite thickness and for thin slices, and the relative effects of variation in the two coefficients on the colour space were investigated. Unit change in the scatter coefficient had a larger effect than unit change in the absorption coefficient. Increase in absorption reduced lightness and changed the hue redwards for both thick and thin slices. Increase in scatter increased lightness and saturation at infinite thickness and also increased lightness for thin slices, but the, saturation was reduced.
Observations on the detection of dimethyl‐ and diethyl‐nitrosamines in foods with particular reference to alcoholic beverages
Authors: Williams A. A. , Timberlake C. F. , Tucknott O. G. , Patterson R. L. S.
Published: November 2006

Simple polarographic and gas chromatographic methods commonly used for the detection of nitrosamines in model systems have been found to be inadequate when applied to a potable spirit. Although these methods indicated the possible presence of nitrosamines in the spirit, gas chromatography combined with mass spectrometry showed that compounds other than nitrosamines were responsible for the putative chromatographic peaks. After isolation by preparative gas chromatography, the compound responsible for the polarographic activity, interpreted as nitrosamine in the unconcentrated spirit, was shown to be furfural.
Nitrogen fertiliser requirements of vegetable crops
Authors: Greenwood D. J. , Cleaver T. J.
Published: November 2006

The responses of vegetable crops to nitrogen fertilisers in the U.K. can be dominated by the adverse effects of nitrogen fertiliser on seedling emergence and on early growth, and by summer leaching of nitrogen through the soil profile.
Comparison of the effect of phosphorus and nitrogen on copper‐deficient and ‐sufficient oats
Authors: Dekock P. C. , Cheshire M. V. , Hall A.
Published: November 2006

From glasshouse experiments it seems probable that the more effective utilisation of nitrogen in the synthesis of protein with which copper may be associated is the reason for the increased severity of copper deficiency observed when phosphate is applied to oats growing on a peat medium of low copper content.
Determination of starch in plant material
Authors: Dekker R. F. H. , Richards G. N.
Published: November 2006

Starch has been determined in the pasture legume Stylosanthes humilis (Stylo) by hydrolysis with amylo‐glucosidase and subsequent analysis for glucose with glucose oxidase. Prior gelatinisation of starch granules within the plant sample by water at 130°c gave low values and it was concluded that the complete solubilisation of starch by alkali was necessary, with subsequent neutralisation of the extract with acetic acid. It was shown that the alkali also extracted material which inhibited one or more of the enzymes involved in the subsequent glucose analysis, but this inhibition was removed by treatment of the extract with charcoal. Under the above conditions the high acetate concentration decreased the efficiency of the final glucose analysis, but this effect was readily corrected by use of appropriate blank solutions. The proposed method of starch analysis is relatively economical in time compared with previous methods and is believed to give more meaningful values for plants with low starch content.
Efficiency of water for extraction of total nonstructural carbohydrates from plant tissue
Authors: Smith Dale
Published: November 2006

Water extraction of grass and legume tissue did not remove all of the nonstructural carbohydrate. Most of the starches remained in the water‐extracted residue, except in com and sorghum where the starch is largely water‐soluble amylose.
Storage of grain in experimental silos functional principle, and reproducibility of results in simultaneous experiments and in experiments separated in time
Authors: Pedersen H. , Nergaard‐Pedersen P. E. , Glahn P.‐E.
Published: November 2006

The construction of experimental storage silos is described. Control of air humidity, temperature, air composition and quantity is possible with these: The influence of environmental factors on the life processes of cereal grain, microorganisms, and pests can be studied. Samples of the stored material can be taken during the experiment without disturbing the storage conditions

The results of simultaneous experiments correspond well to those of experiments separated in time. The influence of environmental factors on microflora, germinating capacity and respiration is discussed.

With the equipment here described it mil be possible to carry out reproducible storage experiments on seed, feedstuff, grain and vegetables etc., and to study the influence of exactly characterised changes in the environment on the keeping qualities of the stored material.
Storage experiments with barley at different moisture contents
Authors: Lund A. , Pedersen H. , Sigsgaard P.
Published: November 2006

Storage experiments were conducted in specially constructed silos each containing 10 kg barley at different moisture contents under controlled conditions at 20°C. Barley at 12 and 14 % moisture stored satisfactorily without mould development during an experimental period of 30 weeks. At increasing moisture contents a good correlation was found between increases in mould growth, CO2 production and contents of reducing sugars, and decreases in non‐reducing sugars and in germinative capacity. At the higher moisture contents, temperature rise took place and the feeding quality to rats was impaired Among the storage moulds Aspergillus was the predominating genus at moisture contents up to about 18%, while Penicillium spp. were prevalent at higher moisture contents. At the highest moisture content(26%) Fusarium spp. also developed vigorously. After storage, the barley was steeped and sprouted in micromalting equipment; Fusarium and Aspergillus developed more vigorously than in the barley, particularly in green malt produced from barley with a high moisture content.
Relationship between blood linoleic acid and laying activity in the laying hen
Authors: Balnave D.
Published: November 2006

Relationships between whole blood lipid and linoleic acid levels and various laying activity parameters were investigated using mature White Leghorn pullets. The only laying factor to show significant correlations with any of the whole blood lipid analyses was egg weight. Significant quadratic correlations were observed between egg weight and whole blood lipid concentration (P < 0·01), whole blood total lipid (P < 0·05) and whole blood total linoleic acid (P < 0·05). The differences in whole blood lipid levels were small, however, in comparison with those between laying and non‐laying hens.
The characterisation of some mushroom volatiles
Authors: Cronin D. A. , Ward Margaret K.
Published: November 2006

A steam‐volatile extract, possessing a strong mushroom‐like odour, has been isolated from Agaricus bisporus, the cultivated white mushroom of the mushroom grower. The major volatile components present, viz., 3‐methylbutanal, 3‐octanone, oct‐1‐en‐3‐one, 3‐octanol, oct‐1‐en‐3‐ol, furfural, benzaldehyde, phenylacetaldehyde and benzyl alcohol, were identified by combined gas chromatography‐mass spectrometry, and several other components were either positively or tentatively identified. The properties of the mushroom‐like odour of oct‐1‐en‐3‐one and of the corresponding alcohol in dilute aqueous solution were examined.
Consumer testing of bacon from boar and gilt pigs
Authors: Rhodes D. N.
Published: November 2006

Unsmoked Wiltshire cured bacon made from 240‐lb boar and 200‐lb gilt carcases was submitted to a consumer panel in 125 households, consisting of 387 persons. Judgments for odour, by the cook during frying and by the family members at table, showed negligible differences in acceptability of bacon from Large White boars and gilts and small differences in flavour of the gilt bacon from Landrace pigs. Less than 1% of the consumer panel differentiated unambiguously against boar bacon while accepting that from gilts.
Influence of pasteurisation, freezing and storage on properties of egg products made from eggs stored for 7 and for 28 days
Authors: Janssen H. J. L.
Published: November 2006

The influence of the age of eggs before breaking, pasteurisation, freezing and storage at —17°c and the method of whipping on the foaming power, foam stability and viscosity of liquid egg albumen and liquid whole egg were studied. The foaming power (relative volume of foam) and the foam stability were determined with the aid of a Hobart whipping machine N 50. The viscosity was measured with a Brookfield viscometer type LV.

Liquid egg albumen from 28‐day‐old eggs had a better foaming power with better stability than that from 7‐day‐old eggs. The viscosity of the liquid egg albumen from 7‐day‐old eggs was higher than that from 28‐day‐old eggs. When pasteurised with aluminium sulphate, the foaming power and the foam stability of all liquid egg albumens increased. When pasteurised without aluminium sulphate, both properties increased for liquid egg albumen from 7‐day‐old eggs and decreased for that from 28‐day‐old eggs.

During the first weeks of storage of the egg white at −17°C, the foaming power, foam stability and viscosity gradually increased.

Whipping for 1 min at setting 2 and 2 mill at setting 3 yielded a higher foaming power and a higher stability of the foam than whipping for 1 min at setting 2 and then a few minutes at position 3 until visually the optimum had been reached. These differences were significant (P < 0·01) for the foaming power and foam stability.

There was no significant difference between the foaming power and stability of the foam for liquid whole egg prepared from 7‐day‐old eggs and that from 28‐day‐old eggs.

Pasteurisation (3 min at 65°c) gave a decrease in foaming power and foam stability and an increase in viscosity. These differences were significant (P < 0·07) for the foaming power and viscosity. Storage resulted in lower foaming power and higher foam stability. In this case, higher viscosity values were also obtained. The whipping method did not give any significant differences.
Removal by ultra‐violet lamp of ethylene and other hydrocarbons produced by bananas
Authors: Scott K. J. , Wills R. B. H. , Patterson B. D.
Published: November 2006

A small, germicidal u.v. lamp was found to destroy ethylene produced by bananas. In addition to ethylene, the fruit produced ethane, propane, propene, isobutane, butane, butene‐2 and isopentane, which were also destroyed by the u.v, lamp.
A technique for the detection of low dose γ‐irradiation in cooked dutch shrimp (Crangon crangon) by disc protein patterns
Authors: Adriaanse A.
Published: November 2006

Cooked and peeled shrimps were irradiated under air at levels of 50, 100 and 300 krad. Disc patterns of salt‐extracted proteins of these samples showed a series of radio‐characteristic effects. Based on these effects, a method for the detection of low dose irradiation has been developed. In addition, the applied dose can be estimated.
The use of disc electrophoresis to evaluate protein changes accompanying exposure of perennial ryegrass (Lolium perenne L.) to cold hardening conditions
Authors: Draper S. R. , Watson S. E.
Published: November 2006

Polyacrylamide gel electrophoresis has been used to separate the soluble proteins of leaves of perennial' ryegrass, harvested before and after exposure to cold hardening conditions. Extracts from plants which had been exposed to low temperatures and short day lengths contained more soluble protein than extracts of non‐hardened plants. The increase in protein content can be accounted for, at least in part by increases in certain specific, electrophoretically distinct, protein fractions. Similar changes were observed with each of the four varieties examined.
Changes in sugar phosphate and lactate concentration in trawled cod (Gadus callarias) muscle during frozen storage
Authors: Butt J. R.
Published: November 2006

The concentrations of glucose 1‐phosphate, glucose 6‐phosphate, fructose monophosphate, fructose 1,6‐diphosphate, pentose phosphate and lactate have been measured in the muscle of trawled cod. The effects on these compounds of storage in ice during the immediate post mortem period, of freezing at different rates pre‐ and post‐rigor and of storage at three sub‐zero temperatures for over a year have been determined.
The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions
Authors: Huelin F. E. , Coggiola I. M. , Sidhu G. S. , Kennett H.
Published: November 2006

The rates of anaerobic decomposition of ascorbic acid and the yields of furfural were measured from pH <0 to pH 6. Other products of decomposition were an unidentified reducing substance and 2,5‐dihydra 2‐furoic acid. Three reactions were distinguished: a reaction involving unionised ascorbic acid and catalysed by hydrogen ions, with furfural as the major product; a reaction involving both the unionised form and the monovalent ascorbate ion with an optimum pH near pK1 (4.2); and a reaction promoted by fructose, particularly at higher pH, The possible products of the last two reactions are discussed.
Fatty hormones in cotton fibers 1.—Their isolation and characterisation of the constituent fatty acids
Authors: Mandava Nagabhushanam , Mitchell J. W.
Published: November 2006

A method for the large‐scale isolation of plant hormones from cotton fibers is described. Chemical euamination revealed that these are fatty substances. The constituent fatty acids in the hormones were determined by chromatographic and spectroscopic analyses which showed various fatty acids with 14–22 carbon atoms.
Leaching and nutrient uptake of tomatoes in peats
Authors: Prasad M. , Woods M. J.
Published: November 2006

Two lysimeter experiments were carried out under glasshouse conditions to study the leaching losses of nutrients. In the first experiment, losses of major nutrients using 3 types of peat were studied. In the second experiment losses of major elements plus boron and manganese were studied using 3 levels of watering.

There was no difference between the peat types as regards leaching of nitrogen and potassium. The leaching of phosphorus from fen peat was considerably less than that of other types of peat, and was correlated with the iron and aluminium content of the peats. At higher levels of watering in moss peat the leaching of nitrogen, phosphorus and potassium caused reduction in the uptake of these nutrients and reduced potassium and acidity in the fruit. The leaching losses were greatest in the case of phosphorus, where a quarter of the applied fertiliser was leached at the moderate watering level. This rate of leaching could cause nutritional problems. The leaching of magnesium, boron and manganese even at the highest level of watering was not excessive. The uptake of nutrients by tomato plants in peat was higher than recorded by other workers.
Investigations on starches from major starch crops grown in Ghana: III.—Particle size and particle size distribution
Authors: Rasper V.
Published: November 2006

Two procedures (sedimentation and Coulter counter) were used for the particle size analysis of starches from major West African starch crops. Data obtained by both methods appears to be in good agreement for large‐granule starches, e.g. large granule yam (Dioscorea) starches. The Coulter counter method, however, appears to be oversizing with starches having most of the granules smaller than 20 μm. This was also confirmed by microscopic examination accompanying the size analysis of all tested samples. Good agreement was found between the size analysis results on Dioscorea starches and some of their physical properties that were affected by granule size. To some extent, size and shape of Dioscorea starches can be used as a basis for differentiation even between cultivars; starches from different cultivars of plantain (Musa paradisiaca L.) and cassava (Manihot utilissima Pohl.) did not show any significant differences.
Ethyl acetate and fusel oil determination in distilled spirits by gas‐liquid chromatography and confirmation by mass spectrometry
Authors: Martin G. E. , Caress E. A.
Published: November 2006

A gas‐liquid chromatography (g.l.c.) method was developed for the determination of ethyl acetate, n‐propyl, isobutyl, primary active amyl and isoamyl alcohol using Carbowax 400 as a liquid phase. These compounds were determined with a single injection at isothermal conditions with a minimum of bleed from the substrate.

The procedure described, has certain points of advantage over the Official A.O.A.C. method because of improved column efficiency and resolution as shown in the separation of primary active amyl and isoamyl alcohols. Mass spectrometry was used to identify the individual compounds and to show its feasibility in such types of analysis.
A procedure for the measurement of fats in foods
Authors: Southgate D. A. T.
Published: November 2006

The conditions for a rapid and reproducible procedure for the determination of fat in foodstuffs, based on extraction with a mixture of chloroform and methanol, are described. The procedures gives results comparable with those obtained by methods based on either acid or alkaline pretreatment of the sample and also provides an extract of the lipids in the food in a form suitable for qualitative investigations.
Automatic dough‐mixers for high rate test‐baking system
Authors: Mitchell T. A.
Published: November 2006

A laboratory dough mixer and its electrical and pneumatic control circuits are described. The mixer accurately measures dough ingredients (except flour) and adds them to the mixing chamber during the mixing cycle. It also titrates sufficient water into doughs to bring them to standard consistency. The addition of flours (50 g) and removal of doughs is done manually. One person can readily operate a battery of six mixers producing 60 doughs an hour.
Chemical composition of the Egyptian dry dates
Authors: Salem S. A. , Hegazi S. M.
Published: November 2006

Paper chromatographic analysis is applied to detect the sugars in both the flesh and the seeds of the dry dates (Balady variety). The analysis revealed the presence of fructose, glucose and sucrose. Poly, saccharides in the flesh and seeds were hydrolysed and analysed chromatographically. Xylose, arabinose, glucose and galactose were located and quantitatively determined.

Protein hydrolysates showed the presence of 13 amino acid in the flesh and the seeds and the amino acid content of each were determined.
Polar lipids of water‐metyn (Citrullus vulgaris) and squash‐melon (Citrullus vulgaris variety fistulosus) Seeds
Authors: Bhatia I. S. , Grewal S. S. , Sukhija P. S.
Published: November 2006

Qualitative and quantitative analysis of the polar ttpids in water‐melon (Citrullus vulgaris) and squash, melon (Citrullus vulgaris variety fistulosus) is reported under the present study. Eight classes of polar ttpids, i.e. lysophosphatidylcholine, lysophosphatidylethanolamine, phosphatidylinositol, phosphatidyiethanolamine, phosphatidylglycerol, monogalactosyldiglyceride and phosphatidic acid have been identified. In both the species, phosphatidylcholine and phosphatidyl inositol formed the major portion of the ttpids. The squash‐melon was found to contain a higher proportion of monogalactosyldiglycerides and phosphatidyl ethanolamine than water melon. Only a few fatty adds (palmitic, stearic, oleic and linoleic) were present in a measurable amount in the seed oils of these species with linoleic as the major and stearic as the minor one. There was great variation in the fatty add composition in different classes of polar lipids. The two species seem to be closely related to each other regarding their lipid make‐up. They differ only in the fatty acid composition and the relative proportions of various classes of polar lipids.
Rapeseed protein fractions: I.—Preparation of a detoxified lipid‐protein concentrate from rapeseed (Brassica napus L.) by a water‐ethanol extraction method
Authors: Eklund A. , Ågren G. , Langter T.
Published: November 2006

Lipid‐protein concentrates, i.e. lipid‐rich protein concentrates, were prepared from rapeseeds (Brassica napus L.) by an extraction technique using aqueous ethanol as solvent. After three washings in hot water, the lipid‐protein concentrate contained less than 0.4 mg/g of organic aglucons or not more than 5% of the content of organic aglucons in raw rapeseeds. After defatting, this protein concentrate contained only 0.04 mg/g of organic aglucons. The protein content of the preparation was 48% (N × 6.25) while the fat content was 31%.
The separation of aliphatic amines in dilute aqueous solution by gas chromatography and application of this technique to the quantitative analysis of tri‐ and dimethylamine in fish
Authors: Keay J. N. , Hardy R.
Published: November 2006

Gas chromatography on an alkaline Dowfax 9N9 column has been found to be suitable for the qualitative and quantitative analysis of alkylamines in dilute aqueous solution. The method has been applied to the analysis of trimethylamine (TMA) and dimethylamine (DMA) in fish and has been used to throw further light on uncertainties concerning the use of the “picrate” procedure for TMA determination.
Determination of carbohydrates by liquid chromatography: Lactose in milk
Authors: Hobbs J. S. , Lawrence J. G.
Published: November 2006

A rapid, simple method for the determination of lactose in milk or milk products is described. An internal standard (galactose) is added to the milk which is then extracted with carbon tetrachloride. A sample of the aqueous layer is injected onto a strongly acidic cation exchange column (Li+ form, 17 μm particles) and eluted with aqueous ethanol, the eluent composition being monitored with a modified moving‐wire detector. Applications demonstrating the precision and accuracy of the method are described.
The structures of adipose tissue and heart muscle triglycerides in the domestic chicken (Gallus gallus)
Authors: Christie W. W. , Moore J. H.
Published: November 2006

Chicken (Gallus gallus) perineal, subcutaneous (leg), perinephric and pericardial adipose tissue and heart muscle triglycerides were subjected to stereospecific analysis. All were found to be asymmetric with a preponderance of saturated fatty acids in position 1 and a preponderance of unsaturated fatty acids in position 2. Position 1, for example, contained 48–55% saturated acids while position 2 contained 17–22% and position 3, 33–41%. Stereospecific analysis of fractions of the perineal triglycerides separated by argentation chromatography indicated that the proportions of the individual molecular species could be calculated assuming that there was 1‐random, 2‐random, 3‐random arrangement of fatty acids in the triglycerides.
Carboxylic acid patterns in Ogi fermentation
Authors: Banigo E. O. I. , Muller H. G.
Published: November 2006

The fermentation rate and carboxylic acids of Ogi, a Nigerian fermented cereal porridge, have been investigated. As a measure of fermentation rate, the acidity of steeped grain was evaluated by extracting the acids with a suitable solvent and titrating against a standard alkali. Since the method is time consuming, the titratable acidity of the aqueous centrifugate may be preferred in routine quality control operations. The carboxylic acids of Ogi fermentation were analysed using paper, gas‐liquid and thin‐layer chromatography. Eleven acids were identified, lactic, acetic and butyric acids being the most important.
A colorimetric bran pigment method for determining the degree of milling of rice
Authors: Bhattacharya K. R. , Sowbhagya C. M.
Published: November 2006

The alkaline alcohol bran‐pigment extraction method has been developed into a simple and reliable quantitative colorimetric method. A requisite quantity (0.1‐1.0 g, depending on the degree of milling of the sample) of rice powder is soaked overnight with a 1:2 (v/v) mixture of 2% aqueous KOH‐n‐propanol (1 ml for each 0.1 g powder). Next day, the balance of 10 ml of the solvent is added, the mixture vigorously shaken and centrifuged. The yellow‐brown solution is read in a Spectronic 20 (filter colorimeters did not give linear readings) at 400 nm. On plotting the absorbance/g/10 ml data expressed as percentage of that of the corresponding brown rice against the degree of milling, the values in three raw and one parboiled rice varieties fell into a single smooth curve. The extent of milling of an unknown sample could, therefore, be determined by testing its absorbance and that of the corresponding brown rice.

The extractant chosen, selected from different solvent combinations, gave a clear extract and a negligible difference in reading between normal and red rice kernels. The intensity of the colour was maximum at about pH 10.5 and above, and its λmax was at 360 nm (but 400 nm was used for convenience). The colour was rather unstable, but was more stable in presence of excess rice flour. Hence it was necessary to use a constant rice‐to‐solvent ratio during the extraction for all analyses.

The concentration of the extractable pigment in successive layers of bran decreased linearly from the outermost to the innermost layer. The fat content, on the other hand, first increased and then decreased.
Some physical properties of paddy and rice and their interrelations
Authors: Bhattacharya K. R. , Sowbhagya C. M. , Swamy Y. M. Indudhara
Published: November 2006

Grain dimensions, density, bulk density, porosity and angle of repose of paddy and rice were studied with respect to (a) varietal difference, (b) effect of moisture content, and (c) effect of degree of milling.

Grain breadth and thickness were mutually correlated; all dimensions of milled rice were closely related to those of the corresponding paddy. Density was nearly constant at 1.452 g/ml in all rice varieties; in paddy, the value was around 1.182 g/ml for round varieties and around 1.224 g/ml for others. Bulk density varied appreciably in both rice (0.777–0.847) and paddy (0.563–0.642 g/ml), and so did porosity (41–46% in rice, 46–54% in paddy). These were related to the grain shape (l/b ratio); the more round the grain, the greater was the bulk density and the lower the porosity and vice versa. Angle of repose was relatively constant in different varieties of rice (average 37.5°) and paddy (average 36.5°).

With increasing moisture content, in rice, density decreased linearly; but the bulk density decreased twice as fast and the porosity increased owing to a concurrent progressive increase in the frictional property which decreased the degree of grain packing. In paddy, with increasing moisture content, density and bulk density increased, showing the presence of void space between the husk and the kernel; the angle of repose also increased moderately, but the porosity remained nearly constant.

Density of rice increased slightly with milling; but bulk density, porosity and angle of repose were markedly affected by the degree of milling. In general, with progressive milling, bulk density decreased at first and then increased, while porosity and angle of repose changed in reverse fashion—the changes being more pronounced in parboiled rice than in raw rice. Thus brown rice packed well and flowed freely; rice of intermediate polish, particularly parboiled rice, had poor packing and flow properties; and fully milled rice again packed and flowed well. The primary change in these was in frictional property, which affected the porosity and hence the bulk density. The frictional property in turn was related primarily to the surface fat content of the rice. The surface fat increased sharply on initial milling, more in parboiled rice, and then gradually disappeared on full milling.
Direct liquid scintillation measurement of the natural carbon radioactivity of glycerols for the determination of their biological origin
Authors: Piater H. , Figge K.
Published: November 2006

Glycerol of recent biological origin can be differentiated from that produced from archaic sources of carbon, e.g. mineral oil or coal products, by measuring the 14C content by liquid scintillation counting.

In the case of synthetic glycerol derived from archaic carbon the count rate, i.e. background, was independent of the amount of sample added, while with natural glycerol the count rate increases linearly with the amount of sample. It is possible to detect 15% of natural glycerol in admixture with synthetic glycerol with a confidence of 99%.
Gas chromatographic analysis of the soluble substances of sweet corn kernels as a method indicating the degree of maturity attained and change in quality during storage
Authors: Rumpf Günther , Mawson Julie , Hansen Harald
Published: November 2006

A description is given of the quantitative determination by gas chromatography of soluble substances contained in sweet corn (Zea mays saccharata). The results obtained from these determinations have shown that quotients of sucrose to fructose and sucrose to glucose concentrations may be a good measure of the degree of maturity attained. Moreover, gas chromatographic analysis appears to provide a specific method of quality control for stored sweet corn.
The enhancement of orange oil oxidation by sulphur dioxide
Authors: Beard J. H. , Fletcher B. C. , Van Beresteyn E. C. H.
Published: November 2006

Reactions at 35°C of orange oil in contact with air and water were investigated by gas‐liquid chromatography (g.l.c.) and by oxygen absorption measurements. Degradation of the orange oil was reduced in the presence of citric acid, but addition of sulphur dioxide caused a drastic increase, the extent and the rate of which were proportional to the initial concentration of the preservative. Several degradation products were identified.
The production of aldehydes from amino acids in roasted cocoa
Authors: Darsley R. R. , Quesnel V. C.
Published: November 2006

It has been suggested in the literature that aldehydes are produced from the amino acids in roasting cocoa beans by the Strecker degradation. [U‐14C]‐L‐Leucine [U‐14C]‐L‐3‐phenylalanine and [U‐14C]‐L‐threonine‐were used in an investigation to confirm this mechanism. The labelled amino acids were introduced into ripe cocoa beans which were then fermented, dried and roasted under conditions approaching those of normal practice. The carbonyl compounds were collected as 2,4‐dinitrophenylhydrazones and identified by thin‐layer chromatography (t.l.c.) and autoradiography.

The major products from [14C]‐L‐leucine and [14C]‐L‐3‐phenylalanine were isovaleraldehyde and phenylacetaldehyde respectively, which are the aldehydes expected from a Strecker degradation. Some condensation products and other radioactive carbonyl compounds were also noted. The degradation of threonine appeared to occur early in the roasting process and to be more complex. Acetaldehyde was identified and it is suggested that this was produced via the Strecker aldehyde.
Studies on nutritive value of leaf proteins and some factors affecting their quality
Authors: Subba Rau B. H. , Ramana K. V. R. , Singh N.
Published: November 2006

Nutritional responses in albino rats on diets containing different leaf proteins at 1.6% nitrogen (N) were studied. From the data on 4‐week growth and protein efficiency ratio (PER), leaf proteins from 19 different plant species were placed in 4 different categories: (1) 5 of no food value, causing loss or negligible gain in weight of rats; (2) 6 of poor quality, inducing a weight gain of less than 15 g with a PER below 1.0; (3) 3 of medium quality, inducing a weight gain of 20–35 g with PER of 1.3–1.75; and (4) 5 of good quality, inducing a weight gain of more than 40 g with a PER greater than 1.75. The last 5, all of them cruciferous leaf proteins, were nutritionally 66% as efficient as skim milk powder (SMP). The apparent digestibility (D) and true digestibility (TD) values, from experiments with either young and growing or adult rats, were close to each other for the medium and good quality categories of leaf proteins. The values differed considerably for the poor quality leaf proteins and were lower than those for good quality leaf proteins. The TD values for carrot, beetroot, lucerne and cauliflower leaf proteins in adult rats were around 40, 74, 87 and 89%, respectively, with that for SMP about 90%. The biological values (BV) were in a narrower range than the TD, falling between 70 and 77 in growing rats and between 55 and 59 in adults.

A pre‐extraction wash of carrot vegetation decreased the ash content in extracted leaf protein, greatly enhanced its digestibility without changing its BV, while a hot acid wash of the heat coagulated leaf protein caused some improvement in BV but none in digestibility. Among different leaf proteins, the nutritional inferiority was also associated with reduced diet intake, suggesting adverse acceptability factors. Various analyses suggested that the likely factors, singly or in combination affecting the quality of leaf proteins adversely, were associated with the occurrence of low N, high ash, high soluble solids, high phenolic: N ratios, and/or low organic sulphur: N ratios.
Lesser known Nigerian edible oils and fats. III. Fatty acid compositions as determined by gas—liquid chromatography
Authors: Girgis Pamela , Turner T. D.
Published: November 2006

The seeds of Parkia filicoidea, Treculia africana, Mucuna flagellipes, Telfairia occidentalis, Citrullus lanatus and Cucumeropsis edulis are commonly used in Nigerian cooking. The component acids of the oils of these seeds have been investigated qualitatively and quantitatively by gas‐liquid chromatography. Some of the seeds are shown to be a rich source of oil.
Texture changes in canned apricots following infection of the fresh fruit with Rhizopus stolonifer
Authors: Harper K. A. , Beattie B. B. , Pitt J. I. , Best D. J.
Published: November 2006

Abnormal softening in canned apricots from the Murrumbidgee Irrigation Area of N.S.W. was shown to occur following the growth of Rhizopus stolonifer on the fresh fruit. The softening developed irrespective of the maturity of the apricots or the orchard from which they were obtained. The softening process took place slowly during storage of the canned apricots at 20 °C and the optimum period for study of the disorder occurred 6 months after processing. The macerating factor (probably a pectolytic enzyme) was generated early in the growth of the mould on the fruit and sufficient was present 16 h after its inoculation to cause post‐processing softening; at this stage the disease was not apparent on the exterior of the fresh fruit which could easily pass factory inspection prior to canning. Mould growth was arrested by dipping the fruit in dichloran and this measure was partially successful in controlling softening.
Studies on nucleotides and related compounds in plants. III. Adenine and adenosine ratios in starch from potatoes held under prescribed conditions
Authors: Duncan H. J. , Rees W. R.
Published: November 2006

Adenine is the sole base and adenosine is the sole nucleoside in potato starch extracts. The levels of these metabolites remain constant in stored potato starch over several months. In starch samples obtained from potatoes under differing physiological conditions the ratio of adenine to adenosine fluctuates. When potatoes are in an active state of growth the adenosine levels in the starch are low and the ratio of adenine to adenosine is consequently high (approx 8–12). Starch from physiologically inactive potatoes has an adenine: adenosine ratio of 1.5:2.5. When potatoes are held at 0 °C the levels of adenine and adenosine in the starch fall, but there is no striking change in the ratio of these two metabolites.
Conditioning of bovine muscle. III. The α‐actinin of bovine muscle
Authors: Penny I. F.
Published: November 2006

The protein α‐actinin has been prepared, pure, from 1‐day‐old beef and from beef conditioned up to 21 days at +4 °C. The total amount of α‐actinin isolated frommyofibrils remained the same, 1.4% of the myofibril, regardless of the period of conditioning. A small reduction was found in the amount of α‐actinin, from conditioned muscle, which could be bound to F‐actin when compared with α‐actinin from fresh muscle, but the difference did not seem sufficient to explain all the changes in the properties of myofibrils occurring during conditioning.
Interpretations of ultraviolet absorption in white wines
Authors: Somers T. C. , Ziemelis G.
Published: November 2006

Methods are described for the general analysis of total ultraviolet (u.v.) absorbing constituents of white wines. An elution profile, which is characteristic of the particular wine, is obtained by continuous monitoring of effluent from a dextran gel column at 280 nm. Surprisingly, about half of the total u.v. absorbance in the Riesling wine examined was found to be due to non‐phenolic wine constituents, which are separately eluted in the gel column analysis. These are nucleotidic materials, to which little attention has previously been given in oenology.

Data relating to the protein‐tannin fraction, and to nucleotidic and phenolic constituents, are directly obtained by recording the wine elution profiles at 265, 280 and 320 nm. The interpretation of the elution curves and the significance and general utility of this new analytical method are discussed.
Relationship between free glutathione content and quality assessment parameters of wheat cultivars (Triticum aestivum L.)
Authors: Archer M. J.
Published: November 2006

Freshly milled flour samples from ten cultivars of bread wheat were analysed for free reduced glutathione (GSH) and oxidised glutathione (GSSG) by an enzymic method. Dough rheological properties for each flour were assessed by standard Brabender techniques. Flour quality differences were also measured by Pelshenke fermentation and Zeleny sedimentation techniques.

Reduced glutathione levels were negatively correlated with oxidised glutathione levels, Farinogram mixing tolerance, Extensogram resistance, Pelshenke time and Zeleny volume. The ratios of oxidised to reduced glutathione (GSSG: GSH) were positively correlated with all dough and flour quality parameters, except Extensogram extensibility.

It is concluded that there are differences in the endogenous contents of reduced and oxidised glutathione between flour samples from ten cultivars of wheat. These differences may contribute significantly to variations in the quality assessment parameters established between cultivars in this study.
The potassium requirement of crops grown in rotation
Authors: Gething P. A.
Published: November 2006

A 5‐year trial measured the effect of varying rates of potassium fertiliser applied in combination with two rates of nitrogen to a rotation: potatoes, kale, barley, grass cut for conservation and wheat. Residual values of potassium applied during the rotation were measured on a crop of spring wheat planted in the sixth year.

Crops grown in the rotation responded increasingly to potassium as follows: kale, barley, grass, wheat, potatoes. The higher rate of potassium applied (706 lb/acrea K in 5 years) was justified by the total value of crops harvested; this return was derived mainly from potatoes and wheat.

The higher rate of potassium applied was insufficient to maintain the soil in K balance (applications less removal in crops) when the higher rate of nitrogen was used. Soil analysis indicated no residues from the lower rate of K applied but the higher rate raised available K levels appreciably. The wheat crop grown after 5 years under the rotation showed residues from the lower rate of K applied equivalent to 55 lb/acre fresh K but no additional residue from the higher rate.
Influence of banded fertiliser on the chemical environment surrounding the band. II. Effect on soil‐solution cations, cation—anion balance and solution phosphorus
Authors: Isensee A. R. , Walsh L. M.
Published: November 2006

The influence of several banded fertilisers on soil solution content of Ca, Mg, K, P and on cation‐anion balance at two distances from the band was studied. Treatments consisted of various combinations of monocalcium phosphate (MCP), KCl, NH4NO3, (NH4)2HPO4and urea applied on a nutrient element basis of 22.4 or 67.2 kg/ha.

Ammonium nitrate or KCl, supplied separately, produced the highest solution concentrations of Ca (up to 1200 parts/million) and Mg (up to 500 parts/million). Solution concentration of Ca and Mg increased over a 32‐day incubation time near treatments containing urea. Treatments containing (NH4)2HPO4initially reduced solution Ca and Mg contents only when applied at 67.2 kg/ha. All treatments not containing K had similar but smaller effects on solution K than they did on Ca and Mg. Highly significant correlations were obtained between total mequiv. of Ca+ Mg and NO3for treatments containing urea or (NH4)2HPO4, while low or non‐significant correlations resulted from NH4NO3treatments. Treatments containing (NH4)2HPO4and MCP yielded soil solution P concentrations as high as 1000 parts/million. Urea combined with (NH4)2HPO4or MCP drastically reduced solution P concentrations.
Separation of a thyroid‐active fraction from unheated soya bean flour
Authors: Konijn A. M. , Edelstein S. , Guggenheim K.
Published: November 2006

An agent depressing thyroid function present in soya beans has been described. It is soluble at pH 4.2, in 2 vol. of acetone and 10% trichloroacetic acid and insoluble in 90% acetone, 90% ethanol and in ethyl ether. It is not precipitated by saturated ammonium sulphate and resists pancreatic digestion and boiling for 2 h, but is apparently destroyed by autoclaving. Evidence of its small molecular weight includes its dialysability and retardation on a Sephadex G25 column. It decreases iodine uptake by the thyroid gland and its incorporation into the diet increases the tri‐iodothyronine‐binding capacity of rat serum.
Further studies on SS bonds in cereal glutelins
Authors: Ewart J. A. D.
Published: November 2006

Flours of wheat, rye, barley, oats, maize and sorghum have been extracted to remove albumins, globulins and prolamins. The SS bonds of the starch‐glutelin residues (4 to 8% protein) have been reduced with sulphite and titrated with phenyl mercury acetate (PMA) in the presence of 3 M‐guanidine hydrochloride at 37 °C and, in its absence, at 2 and 37 °C. Attention has been paid to several possible sources of error including oxidation and the rate of diffusion of PMA into protein particles. Approximate values for the diffusion coefficients of PMA through cellulose and protein films were obtained. Titrations at 37 °C in the absence of guanidine hydrochloride are unsatisfactory due to reaction of intrachain SS links. Evidence in the literature suggests that the SS bonds titratable at 2 °C are inter‐chain, possibly includingsomestrained intra‐chain bonds. The results imply that most of the major polypeptide chains in the cereal glutelins examined, apart from barley and sorghum, contain two such bonds. In the case of barley glutelin probably less than half the chains have two labile SS bonds. Most of the chains in sorghum glutelin appear to have a single labile bond and the polymers may contain only a few chains. The molecular weights (in thousands) of the principal polypeptide chains of the glutelins, deduced from gel electrophoresis in sodium dodecyl sulphate (SDS), are: Cappelle‐Desprez wheat 44, 41; Manitoba wheat, rye and barley, 44; oats, 33, 23; maize, 23, 19; sorghum, 22, 18.
The use of feather and offal meal to replace mainly soyabean meal in a fishmeal‐free basal diet for caged layers and the effect of the addition of methionine to the basal diet
Authors: Jackson N.
Published: November 2006

An experiment is described in which feather and offal meal was used at levels of 0, 2.6, 5.2 and 7.8 and 10.4% to replace soyabean meal and at a level of 14.0% to replace both soyabean meal and meal and bone meal in a non‐fish meal containing control diet fed to light hybrid caged layers.

Replacement of the soyabean meal by feather and offal meal did not adversely affect total or mean egg weight up to the 7.8% level of addition. The efficiency of utilisation of metabolisable energy (ME) for egg production was adversely affected at the higher levels of addition.

The addition of 0.07% DL‐methionine to the control diet resulted in a statistically significant improvement in percentage production, total egg weight and efficiency of ME utilisation.

Mould growth occurred in stored feather and offal meal when the dry matter content was below about 90%.

The proximate, Ca, P and amino‐acid analyses of the feather and offal meal are presented.
Trypsin inhibitor activity in the field bean (Vicia faba L.)
Authors: Wilson B. J. , McNab J. M. , Bentley Hazel
Published: November 2006

In vitro evidence is presented for the presence of a heat‐labile inhibitor of trypsin in both cotyledon and testa of the field bean (Vicia faba L.). Inhibitor activity is destroyed by heating at 110°C for 40 min. The inhibitor has, in vitro, approximately one fifth of the strength of an extract of raw soyabeans.
Ascorbimetry, the determination of ferric iron and cupric copper content of certain vegetables
Authors: Barakat M. Z. , Bassiouni M. , El‐Wakil M.
Published: November 2006

The iodometric determination of ferric iron and cupric copper content of 14 types of vegetables by the use of standard L‐ascorbic acid solution is reported.

Statistical analysis of the data gained shows the maximum, minimum, mean and standard deviation for each variable. The mean ferric iron content of the investigated vegetables ranged from 21.31 to 0.91 mg%, whereas that of cupric copper varied from 0.50 to 0.01 mg%.