bluuebunny/crossref_metadata_2025 huggingface dataset:
Potato starch factory waste effluents. II. Development of a process for recovery of amino acids, protein and potassium
Authors: Heisler E. G. , Siciliano J. , Krulick S.
Published: November 2006

Problems associated with the secondary waste effluents from potato starch factories and the basic studies leading to a proposed ion‐exchange process for the treatment of such wastes to decrease the biochemical oxygen demand (b.o.d.) by removal of protein and amino acids are discussed. The variables studied and the data needed for design of a process are reported.

Five products are obtained: (i) a basic amino‐acid mixture containing approximately 30% arginine, 8% lysine and 6% histidine; (ii) an acidic and neutral amino compound mixture containing approximately 30% asparagine; (iii) potato protein; (iv) a fertiliser product having an n.p.k. of 12‐0‐22; and (v) a liquid fertiliser containing 8% ammonium sulphate.

By the removal of these constituents the b.o.d. is decreased approximately 60%.
An examination of the volatile compounds present in cooked bramley's seedling apples and the changes they undergo on processing
Authors: Nursten H. E. , Woolfe M. L.
Published: November 2006

An efficient, yet relatively inexpensive combined gas chromatography‐mass spectrometry‐odour port unit has been used to follow the changes in the volatiles of cooking apples during cooking. Since headspace samples contained insufficient volatiles for mass spectrometric identification, they were isolated by a Likens and Nickerson extractor, the pentane extract being concentrated before examination. The volatiles were collected during successive intervals from the same cooking sample. Alcohols were prominent throughout the exaggerated cooking time of 6.5 h and were accompanied by varying amounts of hexanal, phenylacetaldehyde, damascenone and farnesenes. In the early stages, several esters were present in amounts sufficient for identification, but no evidence of their later evolution and of the accompanying apple odours was obtained. 2‐Furfural, benzaldehyde. 5‐methyl‐2‐furfural and 2,4‐decadienal were not detected initially, but contributed increasingly later, 2‐furfural finally becoming the predominant volatile.

A taste panel established a highly significant difference between cooked apple prepared fresh from Bramley's stored at +5 °C for 5 months and blast‐frozen precooked apple, stored for 5 months at −20 °C and made originally from the same batch of Bramley's. The former was preferred as being less acid and having more apple flavour. Instrumental comparison of extracts prepared by the above methods showed that precooked frozen apple stored for only 1 week contains relatively higher concentrations of esters and of n‐hexanal than after 5‐months' storage, when traces of the decadienal were found. The sensory and instrumental evaluations thus accord with one another.
Comparison of acid‐induced conformation changes between 7S and 11S globulin in soybean seeds
Authors: Koshiyama I.
Published: November 2006

The acid‐induced conformation changes between 7 and 11 S globulin, the major storage proteins in soybean seeds, were compared by ultraviolet difference spectra, ultracentrifugation and optical rotatory dispersion. Maximum denaturation occurred at approximately pH 2 in both and dissociation of the proteins into subunits and unfolding of the polypeptide chains were observed simultaneously. However, both proteins showed apparent differences in their readiness to undergo acid‐induced denaturation. The differences were particularly remarkable in the presence of 0.1 ionic strength sodium chloride.
Influence of glucosinolates and a tentative high‐molecular detrimental factor on the nutritional value of rapeseed meal
Authors: Josefsson E. , Munck L.
Published: November 2006

Feeding experiments with mice suggest that high‐molecular weight compounds in rapeseed meal without direct relationship to glucosinolates have a detrimental effect on the nutritional value of the meal. This effect is precluded by treatment with ethanol or upon heating. Ethanol extraction improves the nutritional value of the residue as a result of the removal of non‐essential nitrogenous compounds.

The nutritional value of the seed meal of the cultivar Bronowski was superior to that of the high‐glucosinolate meal. A freeze‐dried ethanol extract of the high‐glucosinolate cultivar Sv Rigo was toxic to mice, especially when fed in combination with myrosinase, in contrast to ethanol extract from the low‐glucosinolate cultivar Bronowski. A decrease of the glucosinolate content to a level below that of Bronowski did not effect the growth response of mice.
Immunochemical behaviour of the proteins of the orange
Authors: Cantagalli P. , Forconi V. , Gagnoni G. , Pieri J.
Published: November 2006

Gel filtration of the proteins isolated from orange juice showed three fractions. The two with higher molecular weight were used to prepare rabbit immunosera. By testing the immunosera with concentrated orange and lemon juice substantial differences between the proteins of these two citrus fruits were demonstrated. Our research has also shown that these sera can be used for analysis of commercial products.
Variability in fatty acid composition in peanut I. Bunch group
Authors: Sekhon K. S. , Ahuja K. L. , Sandhu R. S. , Bhatia I. S.
Published: November 2006

Oil content and fatty acid composition of the 50 bunch peanut types have been reported. The oil content showed little variation, (49.1 ± 2.5%) and of the major component acids, oleic acid showed little variation (44.5 ± 5%) whilst the palmitic (P) and linoleic (L) contents were reciprocally related (P + L ≏ 48%).
Digestion of the dry matter, nitrogen, phosphorus, sulphur, calcium and detergent‐fibre fractions of the seed and pod of stylosanthes humilis contained in terylene bags in the bovine rumen
Authors: Playne M. J. , McLeod M. N. , Dekker R. F. H.
Published: November 2006

The rates of digestion of the separated seed and pods of Stylosanthes humilis in Terylene bags in the rumen of cattle were studied. The rates of disappearance of dry matter, N, P, S, Ca and detergent fibre fractions and lignin were examined. The magnitude of the errors of determination were assessed statistically for dry matter digestion. Four bag replications were necessary to detect differences of 20% between samples.

The cell contents constituted 80% of the seed dry matter, but only 20% of the pod dry matter. Lignin content of seed was negligible (0.5%), but was high in pods (18%).

The seed was rapidly digested (77% of dry matter after 48 h). This was largely due to almost complete digestion of the cell contents. The pod was only slightly digested (14% at 48 h). Protein and phosphorus appeared to be selectively solubilised, but calcium was only slowly solubilised in both seed and pod.

The cell‐wall constituents present were compared to the concentrations of hemicellulose and cellulose found in seed and pod by more definitive chemical methods.
Rapid determination of the oil content of animal feedstuffs
Authors: Blakeway K. , Croft A. G.
Published: November 2006

The modifications to a beam balance which are described make possible the differential measurement of the specific gravity of two liquids. In this method oil is extracted from animal feedstuffs with tetrachloroethylene and the change in specific gravity is used as a measure of the oil content of the sample. Results suitable for quality control which are obtained within 20 min are comparable to those obtained in 6 h by the official petroleum extraction method.
Potato starch factory waste effluents III. Recovery of organic acids and phosphate
Authors: Schwartz J. H. , Krulick S. , Porter W. L.
Published: November 2006

The use of anion‐exchange resins for removal of acids from potato starch factory waste‐water (after prior removal of proteins and amino acids) was studied. Over 99% of the acids were removed by the process. Data are given on the effect of influent temperature and flow‐rate on column efficiency during the acid adsorption step. Data are also given on methods of increasing the concentration of acids in the eluate by increasing the alkalinity of the eluting agent or by recycling the eluate. Possible uses for the eluate are discussed.
Technology of biscuit manufacture: Investigation of the role of fermentation in the manufacture of cream crackers
Authors: Wade P.
Published: November 2006

It has been shown that satisfactory cream crackers can be made, both in a pilot bakery and on commercial cracker plants, from doughs which have been mechanically developed to about 5 Wh/lb

Throughout this paper 1 lb = 0.454 kg.

and subsequently fermented for 30 min at 100°F (37.8°C). Evidence is presented to support the suggestion that the amount of separation of the laminations during the baking of cream cracker doughs is related to the rate at which carbon dioxide is being produced in the dough at the end of the fermentation process. Taste panels were unable to distinguish between crackers made from doughs prepared by long and short fermentation procedures.
Evaluation of barley as a source of protein for chicks. I. Variety and nitrogen application in relation to protein content and amino‐acid composition of the seed
Authors: Woodham A. A. , Savic S. , Hepburn W. R.
Published: November 2006

Seventy‐six samples of barley embracing 14 varieties grown under various conditions of nitrogen fertilisation in different locations in the U.K. were examined for nitrogen content and 14 samples were analysed for their total content of amino acids other than tryptophan.

Top dressing with nitrogenous fertilisers during growth resulted in the production of grain with a higher nitrogen content as well as an increased overall yield of nitrogen/hectare. The growth locality had a greater effect upon the nitrogen content of the harvested seed than did the application of nitrogen to the growing crop.

Lysine content was inversely proportional to crude protein content for barleys containing between 8 and 11% crude protein and, in consequence, within this range the yield of lysine/ton of grain was of the same order.
Evaluation of barley as a source of protein for chicks. II. Nutritional assessment of barleys of differing variety and composition as complements to protein concentrates
Authors: Woodham A. A. , Savić S. , Ayyash B. J. , Gordon S. J.
Published: November 2006

Barley samples differing in variety, nitrogen fertiliser treatment and location of growth were compared in mixtures with gelatin by the rat net protein utilisation (n.p.u.) test and in mixtures with fish, meat, soya bean or groundnut meals by the total protein efficiency (t.p.e.) chick growth procedure.

Small but significant differences were found, the order of superiority of the barleys varying according to the nature of the accompanying concentrate and in some cases there were indications that the variations in quality were related to amino‐acid composition. In general the poorer the quality of the accompanying concentrate the more pronounced were the differences between the barleys.
Chemical changes and losses during the ensilage of wilted grass treated with formic acid
Authors: Henderson A. R. , McDonald P. , Woolford M. K.
Published: November 2006

Formic acid (85%) was added to wilted perennial ryegrass (36% dry matter) at the rate of 0.39%. Changes during ensilage of this material were compared with changes occurring during ensilage of untreated wilted ryegrass and freshly harvested herbage. All silages were well preserved, of low volatile N content and contained only traces of butyric acid. Formic acid restricted fermentation in the wilted grass resulting in silage of high water‐soluble carbohydrate content (15.3%) compared with untreated wilted (4.7%) and fresh (1.2%) silages. Results of microbiological studies indicated that yeasts were more active in the formic acid‐treated herbages. Surface waste production and fermentation plus oxidation losses were higher in the acid‐treated wilted silages (21%) than in the untreated wilted materials (14%).
Variation in lipid composition through the skin and subcutaneous adipose tissue of pigs
Authors: Christie W. W. , Jenkinson D. McEwan , Moore J. H.
Published: November 2006

Serial samples were taken at regular intervals through the skin and subcutaneous adipose tissue of pigs and the lipid and fatty acid composition of each was determined. The triglycerides from the region immediately beneath the skin contained a much higher proportion of oleic acid and correspondingly less of the other fatty acids than did the triglycerides from the remainder of the tissue; there was a similar but less marked increase in the proportion of oleic acid in the triglycerides from the innermost sections of adipose tissue. There was a distinct discontinuity in the fatty acid composition at the line of connective tissue between the inner and outer layers of adipose tissue. The chemical changes were correlated with the morphological appearance of the tissue by histological examination.
A note on the effect of elevated plate temperature on freeze‐dried porcine myofibrillar proteins
Authors: Parsons A. L. , Lawrie R. A.
Published: November 2006

Electrophoretic differences between the myofibrillar proteins of fresh porcine longissimus dorsi and psoas muscles, still detectable after freeze‐drying at a plate temperature of 60°C, largely disappear when the temperature is 80°C.
Ascorbimetry: Determination of peroxides in certain edible oils
Authors: Barakat M. Z. , Bassioni M. , El‐Wakil M.
Published: November 2006

The iodometric determination of peroxides in certain edible oils by the use of standard L‐ascorbic acid solution is reported. Calculation of Lea number by the proposed method and the previously recognised sodium thiosulphate method is also given.
Technology of biscuit manufacture: Investigation of the process for making cream crackers
Authors: Wade P.
Published: November 2006

A study was made, partly in a pilot scale bakery and partly in industry, of some aspects of the process for making cream crackers. It was shown that the conditions of formation of the initial dough sheet before lamination had a significant effect on the thickness of the finished crackers. This property was also shown to depend to an appreciable extent upon the humidity of the atmosphere in the first section of the travelling oven used to bake the crackers.
Flour properties and the manufacture of cream crackers
Authors: Wade P.
Published: November 2006

An investigation has been made of the cracker making properties of a number of flour samples milled from different wheats. It has been shown that there is a strong interaction between flour properties (principally the flour protein content) and the processing conditions. The best cream crackers, as judged by the separation of the laminations and general appearance, were produced from flours of protein content 10.5 to 11.5%.
Protein denaturation in frozen fish XII. The pH effect and cell fragility determinations
Authors: Love R. M. , Muslemuddin M.
Published: November 2006

“Cell fragility” homogenates of fish with high pH look pale, not flocculent like those of normal fish or fish with low pH. The optical density of the homogenates of fish can therefore vary widely according to the pH and this fact severely limits the usefulness of the cell fragility method for investigating the changes brought about by cold storage.

By the use of dilute buffers it was shown that the pH effect is caused by a high pH alone and not necessarily by any concomitant protein depletion. The effect can be reversed in the same piece of fish by soaking in a buffer at the opposite end of the pH scale.

Photomicrographs showed that at high pH values the myofibrils tend to burst open, releasing protein into the surrounding fluid and it is suggested that if this protein could be coagulated the cell fragility method might still give useful results from high‐pH fish.
Protein denaturation in frozen fish. XIII. A modified cell fragility method insensitive to the pH of the fish
Authors: Love R. M. , Muslemuddin M.
Published: November 2006

A modified cell fragility method is described for estimating the deterioration which occurs during the storage of frozen fish. A sample of only 100 mg is needed and this is homogenised in a medium consisting of 2% trichloroacetic acid in 1.2% formaldehyde.

The results obtained by the new modification are almost unaffected by the pH of the fish, so can give a more truthful estimate of the time‐temperature history than those of the original method. Experimental points on optical density/time curves obtained by the new modification show less scatter than those by the original method. Values decrease during storage rather more rapidly than by the original method, to an asymptote which is lower. Modified cell fragility values do not correlate with the length of the fish or its water content. It appears that the escape of myofilaments from the fibrils of high‐pH cod accounted for the drop in optical density (scattering) seen in the original method, while in the modified method such proteinaceous material is precipitated and contributes to the optical density of the homogenate. Good curves of optical density/storage time were obtained with other non‐fatty fish species, but fatty fish were not satisfactory. Advanced bacterial spoilage of the fish before freezing reduces the optical density in both methods.
Enzymic differentiation between curds of heated and raw milk. I. milk alkaline phosphatase
Authors: Guha K. C. , Roy B. R.
Published: November 2006

Alkaline phosphatase, which is present in curds made from raw milk as well as from boiled milk, does not serve to differentiate them. It was found that incubation time or acidity (lactic acid equivalent of curd acidity incubated aseptically with heated milk) does not revive heat‐denatured phosphatase. The reappearance was found to be due to phosphatase of microbial origin; it was not a case of reactivation of the denatured enzyme. Low intensity, but increasing slowly, of the activity of regenerated phosphatase in curd (permeability of the microbial cells to the testing reagents is probably limiting in the rate of reaction), presence of the enzyme in the sonicated cells of curd‐forming microflora and absence of activity in the supernatant of the growth medium suggest that the formed enzyme is an intracellular one.
The nature of volatile constituents of glues
Authors: Johnson A. E. , Nursten H. E. , Self R.
Published: November 2006

The volatile components of bone glues have been isolated by steam distillation. They were concentrated by ether extraction of either the neutralised aqueous distillate or of active charcoal, through which the aqueous distillate had been allowed to percolate, followed by drying and removal of the ether. Acidification of the neutralised aqueous distillate with phosphoric acid after the ether extraction, enabled the volatile acids of the glues to be concentrated by a further ether extraction, drying and removal of ether. The components of the concentrates were separated by gas chromatography and identified by mass spectrometry and/or infrared spectroscopy.

Sixty‐eight compounds were positively identified and a further 19 tentatively. It has not proved possible to identify specific compounds responsible for specific off‐odours.
Biosynthesis of oil in ripening seeds of higher plants
Authors: Nainawatee H. S. , Kartha A. R. S.
Published: November 2006

Biosynthesis of oil has been studied in 22 plant species belonging to 15 families. The oil percentage and iodine number of oil at different stages of development were determined. A few new patterns of variations in oil content and iodine number were observed.
Soya bean oil quality after herbicide treatment in oil
Authors: Wilkinson R. E. , Hardcastle W. S.
Published: November 2006

Fatty acid composition of soya bean (Glycine max Merr.) seed oil from crops treated post‐emergent with 3‐[p‐p′‐chlorophenoxyphenyl]‐1, 1‐dimethylurea (chloroxuron) or 3‐(3,4‐dichlorophenyl)‐1‐methoxy‐1‐methylurea (linuron) in phytobland oil was measured by gas‐liquid chromatography. Variations in fatty acid compositions were found to be random and not the result of herbicide treatment.
Egg weight and other production responses resulting from the supplementation of a semi‐purified layers' ration with energetically equivalent amounts of maize starch or maize oil
Authors: Balnave D.
Published: November 2006

Equivalent levels of metabolisable energy (m.e.) from either maize starch or maize oil were fed to laying hens receiving a constant intake of all other nutrients from a semipurified, low‐fat diet.

Maize oil supplementation significantly improved mean egg weight and total egg weight but had no significant effect on egg production compared with equivalent amounts of energy in the form of maize starch. The results indicated that a component of the oil other than m.e. was responsible for these improvements in production.

Although in most instances the results confirmed those obtained previously when conventional diets were fed, certain differences in the responses to the two types of diet were evident.

The production responses of birds fed a daily intake of 280 kcal m.e. were not significantly reduced in comparison with birds fed 325 kcal m.e. daily and the efficiency of utilisation of m.e. for egg production was substantially increased.
Effects of nitrogen and potassium fertilisers on contents of carbohydrates and free amino acids in Italian ryegrass. II. Changes in the composition of the non‐protein nitrogen fraction and the distribution of individual amino acids
Authors: Nowakowski T. Z. , Byers M.
Published: November 2006

Italian ryegrass (Lolium multiflorum) S22, grown in a greenhouse in K‐deficient soil in pots, was given 40, 80 and 160 mg of N/kg of soil (as ammonium nitrate) and 0, 60, 120 and 240 mg of K/kg of soil (as potassium chloride). In grass grown without added K, increasing N fertiliser increased the concentrations of total N, non‐protein‐N, ammonium‐N, nitrate‐N, free amino acids, amides and amines. With adequate K fertiliser all these N fractions decreased.

The percentage distribution of N in the free amino‐acid pool varied with the amount of N and K given. Without K fertiliser, increasing N had no consistent effect on most amino acids and amides, although it decreased the percentages of alanine and ethanolamine. Increasing K had relatively little effect on the percentage distribution in grass given the two smaller amounts of N. However, in the grass given the largest amount of N, it increased the percentage of most amino acids, especially alanine and 4‐amino‐n‐butyric acid, and decreased glutamine and asparagine. β‐Alanine was found only in K‐deficient plants.

The effect of K in relation to N metabolism and the nutritive value of herbage is briefly discussed.
Chub mackerel of Thailand (Rastrelliger neglectus, van kampen): A short study of its chemical composition, cold storage and canning properties
Authors: Keay J. N. , Rattagool P. , Hardy R.
Published: November 2006

Proximate analysis, amino‐acid analysis and lipid fatty acid analysis have been performed on Thai chub mackerel. Samples of the fish were stored in the unglazed, glazed and vacuum‐packed condition at ‐14 and ‐30 °C for 90 days; at intervals various chemical indices of deterioration were determined and taste‐panel assessments performed. The data relating to lipid oxidation are considered in particular detail and attention drawn to the lack of agreement between the various indices of degree of oxidation. Samples of the fish were smoked and canned products prepared from these evaluated by a taste panel for possible commercial acceptability.
Studies of amino‐acid metabolism in winter barley
Authors: Draper S. R. , Sylvester‐Bradley R. , Keith D. G.
Published: November 2006

During cold hardening of five varieties of winter barley, increases were observed in the level of total ethanol‐soluble ninhydrin‐reactive substances in leaves. The extent of the increase was dependent on variety. Of the individual amino acids in leaf extracts, those compounds derived biosynthetically from an α‐ketoglutarate, namely proline, glutamine and glutamic acid, showed the largest increases. Analyses of amino acids in xylem exudates suggest that the continued export of organic nitrogen from the roots contributes to the observed accumulation in leaf tissue.
Thiocyanate ion (SCN−) content of hypocotyl‐root region of Raphanus sativus as affected by environment
Authors: Neil L. J. , Bible B.
Published: November 2006

Thiocyanate ion (SCN−) levels were determined for the hypocotyl‐root region of Raphanus sativus. Root tissue of plants grown on organic soil yielded a higher quantity of thiocyanate ion than those grown on loam soil. Also, roots of those plants seeded in early spring yielded a higher quantity of thiocyanate ion than roots of those plants seeded at a later date.
Water‐soluble carbohydrates in extracts from large‐scale preparation of leaf protein
Authors: Festenstein G. N.
Published: November 2006

Soluble carbohydrate accounted for about half of the 2% dry matter in liquors from heat‐coagulated leaf extracts made during large‐scale preparation of protein from agricultural crops. The fraction soluble in 80% ethanol contained on average three‐quarters of the total carbohydrate and the sugars were fructose, glucose and sucrose, with traces of xylose. The insoluble fraction was mostly fructosan in ryegrass, there was less in lucerne and very little in mustard; other sugars besides fructose released on acid hydrolysis were arabinose, glucose, galactose and xylose.
Improvements in the acetyl bromide technique to determine lignin and digestibility and its application to legumes
Authors: Morrison I. M.
Published: November 2006

The acetyl bromide method for determining lignin content and digestibility of forage crops has been modified to allow the use of milligram samples and to decrease the operating time. Its applicability to legumes is demonstrated and the differences between the results for grasses and legumes are discussed.
Consumer testing of pork from boar and gilt pigs
Authors: Rhodes D. N.
Published: November 2006

Pork joints from 24‐week old boar and gilt carcasses were submitted to consumer panels in 419 households, consisting of 1560 persons. Judgements for odour by the cook during roasting and by the family members at table showed overall no significant differences between the acceptability of the boar and gilt meat. The results are combined with similar earlier trials of bacon made in the same way giving a total of 2400 multimonadic comparisons, and it is concluded that normal marketing trials on the boar products can be safely embarked upon.
Activities of enzymes involved in sugar metabolism in passe‐crassane pears during cold storage
Authors: Pech J. C. , Latche A.
Published: November 2006

During cold storage, invertase, sucrose synthetase and α‐ and β‐amylases reach a maximum activity towards maturity when protein synthesis is highest. However, when activities are expressed on a protein basis, no consistent changes appear except for sucrose synthetase and α‐amylase which increase notably. The possible role of these enzymes in sugar accumulation and interconversion is discussed.
Studies on olive‐oil cake in Egypt
Authors: Salem S. A.
Published: November 2006

There are two main types of hydraulic press used in the production of olive oil in Egypt; low pressing (180 kg/cm2) and high pressing (400 kg/cm2).
Hydrogen sulphide production in eggs and egg products as a result of heating
Authors: Germs A. C.
Published: November 2006

The nature of the reaction by which H2S is produced from eggs and egg products during heating was investigated. The possibility of an enzymic reaction, as supposed by others, was examined by using inhibitors for the enzyme mentioned and by heat‐inactivation. In both cases the H2S production was not inhibited. From the stabilities of cysteine, glutathione and egg white determined by H2S production at different temperatures, it was concluded that the production from egg white must be the result of a non‐enzymic reaction from the protein(s). The influence of various factors was investigated. Both ionised SH— and S—S groups are involved in the reaction, since the pH and the S—S/SH ratio are the main factors determining H2S production. H2S production increases at higher temperatures and more alkaline pH values. It was shown that in addition to H2S, lanthionine and NH3 were present as reaction products.
The digestibility of the nitrogen, amino acids, lipid, carbohydrates, ribonucleic acid and phosphorus of an n‐paraffin‐grown yeast when given to colostomised laying hens
Authors: Shannon D. W. F. , McNab J. M.
Published: November 2006

Colostomised hens were given diets containing various levels of n‐paraffin‐grown yeast in balance experiments to investigate the relationship between protein and amino‐acid intake and digestibility. The yeast was included at levels of 0, 10, 20, 30, 40 and 100% as the sole protein source in semi‐synthetic diets. The digestibilities of the lipid, carbohydrate and RNA, and the digestible and metabolisable energy values of yeast were determined.

Level of intake significantly affected the true digestibility of the protein and amino acids of the yeast; the faecal nitrogen and amino‐acid outputs per 100 units of protein tended to be lower at low levels of intake. However, for practical purposes the effect was considered to be small enough to be ignored in the calculation of the digestibility coefficients. The mean true digestibility of the yeast protein was 90.7% and the true digestibilities of the amino acids, with the exception of cystine and tryptophan, were within the range 90 to 96%. Yeast lipid was 73% digestible. The yeast contained 7.2% mannose and 15.8% glucose; these were 71 and 81% digestible, respectively. The mean digestible energy (d.e.) value of the yeast was 3863 kcal/kg. The classical and nitrogen‐corrected metabolisable energy values of the yeast were 3045 ± 88 and 2716 ± 43 kcal/kg, respectively.
Two grass field trials with a sulphur‐coated urea to examine its potential as a slow release nitrogen fertiliser in the U.K.
Authors: Davies L. H.
Published: November 2006

In two trials conducted during 1971 the effects on total and seasonal production of grass dry matter and the crops' nitrogen recovery from a single spring application of a sulphur‐coated urea or urea formaldehyde were compared with an equal amount of nitrogen applied in five dressings of urea or ammonium nitrate.

Ammonium nitrate gave higher dry matter yields and nitrogen recovery than urea. Sulphur‐coated urea as a single application gave results similar or superior to split applications of ammonium nitrate, but seasonal distribution of these were slightly different. Urea formaldehyde proved inferior, in the parameters measured, to the other fertilisers.
The effect of maturity and variety on the content of the major organic acids of the green pea (pisum sativum)
Authors: Wager Harold G. , Porter F. Arthur E.
Published: November 2006

The content of the major organic acids of 6 cultivars of green pea at a range of maturities was determined. On a fresh weight basis the changes in the acids were small except for citrate which rose and then fell again.

Ten other varieties of pea were examined at one maturity and a two‐ to threefold range in content of the individual acids was found.

5‐oxoproline, found in large amounts in the young samples, was shown to be an artifact produced from glutamine during killing and analysis.
A simplified method for the collection of faeces in digestibility trials with sheep
Authors: Fishwick G.
Published: November 2006

A simple, efficient and cheap method involving the use of a polythene bag is described for the daily collection of faeces from sheep used in nutritional balance trials.
Mercury residues in duck breast tissue after moist and dry heat cooking
Authors: Hough Elizabeth J. , Zabik Mary E.
Published: November 2006

Fifty McGraw Mallard ducks were given methyl‐mercury chloride (MeHg) at dosage levels of 0.0, 2.0, 6.0, 10.0 and 19.0 mg/kg body weight. Breasts were either roasted or braised and mercury concentration in cooked tissue and in drip was compared with that in the raw breast. The amount of mercury recovered after cooking averaged 87.6% after braising and 96.6% after roasting. Mercury losses were not significantly reduced by either cooking method.
Effect of some vegetable extracts on the activity of polygalacturonase
Authors: Al‐Jasim H. A. , Barakat M. M.
Published: November 2006

The effect of five vegetable extracts on the activity of polygalacturonase was studied. The results obtained show that while radish, green pepper and leek extracts exhibit no effect, both garlic and onion extracts markedly inhibit the activity of the enzyme. This inhibition increases with the increase in the concentration of the vegetable extract. Garlic has a more pronounced effect than onion. Data also indicate that there is no change in the enzyme inhibition if the garlic is extracted with water or buffer.
The determination of sulphur in plant material by X‐ray fluorescence spectroscopy
Authors: Reed Barbara
Published: November 2006

X‐ray fluorescence spectroscopy is used for the determination of total sulphur in plant material.

One calibration curve can be used for pasture, clover, apple leaf, rape plant top and wheat plant samples.

The intensity of the sulphur Ka line radiation is measured on a pressed disc of sample backed with a phenol formaldehyde resin (“Excelite”) and this is related to a fused disc reference sample to give a ratio, x. A linear expression y = 1.0548x ‐ 0.0236 (r = 0.9810) relating x, the ratio, and y, the chemically determined sulphur content of the sample, is derived.

The technique is rapid (2 min/sample reading time). The reproducibility of readings is less than 1.5% as a coefficient of variation, the standard error of prediction is ± 0.011% sulphur and the detection limit is 13 μg/g.
Lipid binding in flour, dough and bread
Authors: Fisher Nathan , Bell Brenda M. , Rawlings Christine E. B.
Published: November 2006

A study was made of the binding of lipids during dough and breadmaking, using yeasted and unyeasted doughs, and work input levels during doughmaking of 2 to 6 Wh/lb (0.16 to 0.48 h.p. min/lb; 16 to 48 MJ/kg). Incorporation of bakery fat into dough increased the ratio of (total) “free” to “bound” lipids as compared with corresponding doughs without fat and the distribution was not significantly influenced by the time of addition of the fat during doughmaking. There was no significant change in phospholipid distribution as a result of the incorporation of bakery fat into dough. Neither total work input nor rate of work input were found to affect lipid binding significantly in (air‐mixed) dough or in bread, within the range of work levels likely to be encountered in commercial practice in the U.K. Differences in the distribution of total lipid cannot account for the essential requirement for fat in mechanical development processes, where work input is usually about 5 Wh/lb, as compared with conventional processes, with work inputs of about 2 Wh/lb, where fat is an optional ingredient.
Elimination of mercury from fish
Authors: Yannai Shmuel , Saltzman Rachel
Published: November 2006

Approximately three‐quarters of the total mercury content originally present in tuna fish could be removed by two‐hour extraction of one part of shredded precooked fish with 7.5 parts of dilute hydrochloric acid containing 0.33% cysteine hydrochloride. Nearly two‐thirds of the mercury could be removed from 1.5 cm thick slices of precooked fish by 24‐hour extraction under the same conditions, at about 2 °C.
Leaf analysis as a guide to the nutrition of fruit crops. X. Magnesium and phosphorus sand culture experiments with apple
Authors: Bould C. , Parfitt R. I.
Published: November 2006

Sand culture pot experiments were carried out on young virus‐tested dessert apples, on MM.104 rootstocks, to study the effects of different levels of nutrient Mg and P on growth, flower production, crop yield and leaf nutrient composition. The relationship between leaf nutrient status and growth and fruiting was also investigated with a view to establishing “critical” leaf nutrient values for Mg and P. Variations in leaf Mg, over the range 0.07 to 0.33% Mg in dry matter (August sampling), had no significant effect (5% level) on growth and fruiting, although magnesium deficiency symptoms appeared on trees with leaf values less than 0.15% Mg in dry matter.

Sub‐clinical concentrations of leaf P had very pronounced effects on growth, flowering and yield. Raising leaf P (July) from 0.15 to 0.25% P in dry matter doubled the number of flowers (in some years) in the following season and substantially increased growth and crop yield.

In the absence of other limiting factors, and with adequate levels of N, the “critical” leaf P level in July—August would appear to be in the region of 0.25% P in dry matter.
Sulphite‐binding power of wines and ciders. III. Determination of carbonyl compounds in a wine and calculation of its sulphite‐binding power
Authors: Burroughs Leonard F. , Sparks Arthur H.
Published: November 2006

Improved procedures are given for the quantitative fractionation of carbonyl compounds on a column of Dowex 1 (bisulphite) and for their chromatographic examination. A new spray procedure is described for detecting SO2‐binding compounds on paper chromatograms. Two wines were analysed and their calculated SO2‐binding curves compared with experimentally determined values. Wine from grapes attacked by moulds and bacteria had a high SO2‐binding power, due partly to dicarbonyl compounds of microbial origin, and the calculated and experimental values agreed closely. Wine from normal grapes had a lower SO2‐binding power but the calculated values were slightly higher (7 to 10%) than those determined experimentally.
Improved method for the estimation of parasorbic acid in sorbic acid
Authors: Murphy J. M. , Wardleworth D. F.
Published: November 2006

A simple method for determining parasorbic acid (I) in sorbic acid (II), suitable for use down to levels of 0.5 mg/kg, is described. The parasorbic acid is extracted from aqueous potassium sorbate with dichloromethane and determined by gas chromatography using a flame ionisation detector.
Influence of carboxylic acids on the behaviour of adenine compounds in vitro and the possible implications of these effects on plant metabolic processes
Authors: Duncan H. J.
Published: November 2006

Adenine compounds extracted from plants prior to a mercury purification step exhibit anomalous physical and chemical behaviour compared with commercial samples. Fatty acids were shown to contribute to this effect. Of the fatty acids tried, octanoic acid was the most effective. The bonding involved was sensitive to variations in either pH or salt concentration. For the effective removal of carboxylic acids from adenine with mercury the acids had to be unsaturated. The possibility of interactions occurring in nature between carboxylic acids, e.g. 1‐naphthaleneacetic acid and 3‐indoleacetic acid and adenine and its 6‐substituted derivatives, is briefly discussed.
Phenolic compounds of the genus pyrus. VI. Distribution of phenols amongst the various tissues of the pyrus stem
Authors: Challice J. S.
Published: November 2006

Stems of Pyrus calleryana, P. ussuriensis and P. communis var. jaspoideae, from both current and previous year's growth, were sampled in January and March and the phenols in the bud, cork, green cortex, white phloem and xylem tissues were investigated. For the individual tissues there appeared to be very little difference between the phenols of current and previous year's growth. However, although some phenols, such as arbutin and vanilloylcalleryanin, occur throughout all tissues of both January and March stems at about the same concentrations, certain other phenols tend to accumulate in particular tissues at particular times. The flavonoid glycosides, for example, were found in the buds, cork and green cortex, generally at markedly lower levels than in the leaves, but were absent from the white phloem and xylem.

A comparison between leaf and whole bark (i.e. cork + green cortex + white phloem) of all available Pyrus species has shown that the bark phenols are generally more restricted in range than the leaf phenols and that no new phenols, hitherto undetected in the leaf, are to be found in the bark. Caffeoylcalleryanin and catechins are more obvious as bark rather than leaf constituents; as a leaf constituent, caffeoylcalleryanin has a somewhat limited distribution within Pyrus but as a bark constituent it is almost ubiquitous.
A technique for the comparison of treatments for control of scald on cool‐stored granny smith apples
Authors: Coote G. G. , Best D. J.
Published: November 2006

This paper is based on a theoretical model for the progressive development of superficial scald on cool‐stored Granny Smith apples as an example of behaviour expected for physiological disease in fruits generally. Pilot units of fruit are used to detect onset of the disease and successive units are examined at empirically selected times to give data falling in an optimum range on a sigmoid‐type curve. This is done separately for each treatment so that the distribution of removal times is near to that giving the most efficient evaluation of the treatment. Transformations of response give linear changes on log (storage time), so that regression or covariance analysis permits the estimation of rates and adjusted mean values for the comparison of treatments for control of the disease. An important feature of the new technique is the determination of the times for the first and subsequent removals from storage sequentially to get an optimum arrangement of data for quantal regression estimation for each treatment; comparison of treatments is made by testing the regression lines for separation. The method is illustrated by analysis of experimental data.
Chemical and biological evaluation of protein quality of locally produced and processed full‐fat soya bean flour from three tanzanian villages
Authors: Holm H. , Fossum K. , Eide Wenche B.
Published: November 2006

Samples of locally produced and processed full‐fat soya bean flour from three Ujamaa villages in Tanzania were tested for protein quality and trypsin inhibitory activity. Differences were found in true digestibility (t.d.), biological value (b.v.) and net protein utilisation (n.p.u.) of the three flours as tested in balance experiments with rats under standardised conditions. A possible explanation for the differences is suggested on the basis of variations in amino acid content and trypsin inhibitory activity. The possible reasons for the variation in inhibitory activity are discussed.
A study of sodium alizarin‐3‐sulphonate for the determination of aluminium in leaves of Hevea brasiliensis
Authors: Lancaster Lai‐Aim , Lum Mum Kong
Published: November 2006

A method for the determination of microgram quantities of aluminium using Alizarin Red S (sodium alizarin‐3‐sulphonate) has been studied and modified for use with digests of Hevea leaves. The effects of iron, pH and digestion have been clarified. The reagent gives a very reproducible and linear response up to 150 μg of aluminium.
Studies on egyptian broad bean seeds. III. Germinated and blanched broad beans
Authors: Salem S. A. , Hegazi S. M.
Published: November 2006

The changes in composition of germinated bean (Vicia faba) soup during preparation are demonstrated. Starch content showed a marked decrease while protein decreased only slightly. The sugar content and the majority of the amino acids showed an increase in composition.
Trace metal contents of fish meal and of the lipid phase extracted from fish meal
Authors: Lunde Gulbrand
Published: November 2006

In fish meal produced industrially and in the laboratory from mackerel (Scomber scomber), herring (Clupea harengus), Norway pout (Boreogadus esmarkii) and capelin (Mallotus villosus), the following trace elements have been determined: cadmium, zinc, lead, copper, iron and cobalt, and, in the lipid phase extracted from the meals: selenium, arsenic, bromine, zinc, iron and copper. In addition phosphorus was determined. The results show that the level of zinc, lead and iron is higher in the industrially produced meals compared to those produced in the laboratory. Assuming that the zinc to cadmium ratio occurring naturally in seawater is about 100 to one, then the results indicate that zinc seems to be enriched relative to cadmium in the fish meal. Besides the elements arsenic, bromine, selenium and phosphorus which are present in the lipid phase as organic compounds, zinc, iron and cobalt are also present. These are probably complexed bound by the phospholipids. The selenium detected in the lipid phase (0.3 to 3 parts/million) shows that the organic lipid‐soluble selenium compounds do not decompose during the production of the fish meal.
The preservation and storage of leaf protein preparations
Authors: Arkcoll David B.
Published: November 2006

Moist leaf protein is most readily preserved for a few months by adding 1 % acetic acid. When dried leaf protein is stored, there is oxidation of the lipid fraction which decreases the carotenoid and tocopherol contents, and affects the nutritional value and palatability of the protein. Oxidation is especially rapid when products are stored in the light because of the catalytic effect of chlorophyll. The preparations contain 0.8 to 1.7 mg/g of β‐carotene that oxidises fast giving some protection to other lipids. Using carotene oxidation as an index, satisfactory storage is best achieved by processing extracts rapidly to avoid the destruction of natural antioxidants and the formation of lipoperoxides in the juice; dried products will then keep well at room temperature, packed tightly in bags impermeable to light and oxygen.
The study of some properties of rapeseed protein with a view to protein concentrate production
Authors: Girault A.
Published: November 2006

Optimum conditions for extraction and precipitation of rapeseed proteins have been defined: 10% NaCl extracts 70% of the total nitrogen (Nt) of a laboratory defatted flour and 0.1 N‐NaOH, 89% (but only 62% of the Nt of an industrial oil meal). The maximum precipitation of these proteins occurs at pH 3 (NaCl extract) and pH 6.5 (NaOH extract) with fairly low yields (22 and 51% of protein nitrogen, respectively). The explanation lies in the distinctive behaviour of two protein groups. The first one, composed of high molecular weight proteins, is readily precipitated by HCl; the second one, comprised of basic, low molecular weight proteins of excellent amino‐acid composition, is precipitated with great difficulty (trichloroacetic acid). Furthermore, the low protein yields generally reported also originate in important differences in solubility between laboratory defatted flour and industrial meal proteins, probably due to the denaturing action of heat and moisture used in oil‐processing.
Nutritive value and baking properties of bread supplemented with candida utilis
Authors: Yáñez E. , Wulf H. , Ballester Digna , Fernández Natividad , Gattás Vivien , Mönckeberg F.
Published: November 2006

The enrichment of bread with the yeast Candida utilis, at 1, 2, 3, 6 and 10% cultivated on sugar beet molasses, was studied. The physical characteristics, chemical composition and biological quality of the protein were determined in every case. The results showed that the farinograph valorimeter value and the physical dough characteristics were adversely affected by the addition of C. utilis. The loaf volume decreased noticeably at levels of fortification higher than 1%. The colour became increasingly darker with every rise in supplementation level. Chemical analyses of bread showed that addition of C. utilis increased the concentration of crude protein from 14.4% in the control bread to 21.3% in the 10% enriched bread. The biological study in rats showed that p.e.r. progressively increased from 0.84 for the control bread to 1.74 for the highest level of supplementation (P < 0.001). Supplementation of bread with C. utilis can make an important contribution to meeting the daily protein requirements in those countries where this food constitutes a significant part of the diet.