bluuebunny/crossref_metadata_2025 huggingface dataset:
Influence of chelating agents on the concentration of some nutrients for plants growing in soil under acid and under alkaline conditions
Authors: Abdulla I. , Smith M. S.
Published: November 2006

Six chelating agents were applied regularly in solution to cabbage plants and to wheat plants growing in an acid and in an alkaline soil. The contents of iron, manganese, copper, zinc, calcium, magnesium and phosphorus were determined in the dry matter of the plants at several stages of growth and the results were examined statistically. On the alkaline soil, chelate treatments led to increased concentration of most of the nutrients determined, low manganese contents were recorded when the iron content was large. Under acid conditions the iron and manganese contents of all plants was increased by chelate treatment of the soil. The influence on the remaining nutrients was variable.

The chelating agents were resistant to nitrification in soil under conditions favourable to this process.
Anion exchange in roots
Authors: Peterburgskiĩ A. V. , Nelubova G. L.
Published: November 2006

Piper's method for the determination of anion‐exchange capacity of soils is modified for use with roots of seedlings. The phosphate adsorbed from ammonium phosphate solution is extracted with alkali and determined colorimetrically. In quadruplicate tests the error was usually 1–3%, but occasionally up to 7%. A few results are given for roots of seedlings of oats, peas, barley, sunflower and maize.
Microbiological standards for sugar
Authors: Scarr M. Pamela
Published: November 2006

The types and numbers of organisms present in dry and (especially) liquid sugar are discussed with special reference to the soft drinks industry, production of commercial sugar syrup and sugar for canning purposes. The use of filtered air and sterilisation by ultraviolet lamps in liquid sugar manufacture are discussed.
Availability of soil and fertiliser phosphates to growing crops
Authors: McConaghy S. , Stewart J. W. B.
Published: November 2006

Results are presented of two groups of experiments involving radish and ryegrass crops in different soil types in the greenhouse.

Several extractants were used to assess the ‘plant available’ phosphate contents of soils. Results by the Olsen bicarbonate and Egnér type extractants correlated well with phosphate uptake by the crops, although Egnér values had previously been found not to correlate well with yields of dry matter when results for basaltic soils were included. Phosphate contents of water extracts classified the soils in much the same order as Olsen soil‐P values. Total phosphate uptake was highly correlated with the percentage phosphate saturation of the soils. Phosphate uptake was also highly correlated with the ‘isotopic dilution factor’.

The effect of fertiliser phosphate on the uptake of fertiliser P at two levels was studied in three soils using 32P also at two levels. Radioactive phosphate had no effect on total phosphate content of ryegrass but at the highest level (100μC of 32P/pot) it significantly reduced the uptake of fertiliser phosphate.

The L value of the soils was increased significantly both by increasing phosphate fertiliser and by increasing the level of 32P incorporated in the fertiliser, although the utilisation of soil phosphate was increased in only one soil—the basalt soil—by the application of phosphate fertiliser. L values of the same order were obtained for two soils which differed noticeably in their capacity to supply phosphate for ryegrass growth.
Leaf analysis as a guide to the nutrition of fruit crops. II.—distribution of total N, P, K, Ca and Mg in the laminae and petioles of raspberry (Rubus idaeus L.) as influenced soil treatments
Authors: Bould C. , Bradfield E. G. , Clarke G. M.
Published: November 2006

A study has been made of the concentrations of the major nutrient elements in the leaves and petioles from non‐fruiting raspberry canes, in relation to position on the cane and to manurial treatment. Laminae have a higher nitrogen concentration, and are more sensitive to nitrogen supply, than petioles; the lower‐third position best reflects soil nitrogen treatment. Laminae and petioles, from any position on the cane, reflect soil potassium treatment. The petiole is more sensitive to changes in potassium supply than is the lamina, but the values are more variable. Phosphorus concentration in the lamina is significantly greater than that in the petiole for all treatments, but in the absence of any response to soil phosphate it is not possible to decide which organ best reflects phosphorus supply. Calcium and magnesium increase basipetally.
INSTABILITY IN POTABLE SPIRITS. II.—rum and brandy
Authors: Warwicker L. A.
Published: November 2006

Instability in rum and brandy is partly inherent, partly caused by contamination during maturation, and partly due to bad filtration techniques. Instability occurs as deposition with metallic contamination and alteration of the pH to critical values. It is distinct from the formation of inks. Chill‐proofing is not sufficient in itself to provide a stable product if sufficient contamination occurs afterwards. Ion‐exchange in the H+ form removes an instability factor. The presence of amino‐acids in the hydrolysis products of the deposit, but not in the unhydrolysed deposit, suggests that it contains protein.
Instability in potable spirits. III.—gin and vodka
Authors: Warwicker L. A.
Published: November 2006

For good quality gin and vodka a ‘clean’ spirit is essential. Prolonged contact with a number of metals, or contamination with metallic salts, is to be avoided. There is no critical pH for the formation of a deposit as in other potable spirits. The deposit formed in vodka is calcium carbonate, but deposits of calcium and magnesium sulphate and magnesium carbonate are also possible. The solubility of calcium carbonate in different concentrations of alcohol is compared with values for Russian vodka and the effect of large concentrations of other ions is considered. The use of demineralised water is recommended for both gin and vodka. Where this is not possible, careful monitoring of softened water is essential.
The magnesium contents of soils and crops
Authors: Reith J. W. S.
Published: November 2006

Preliminary work shows that under 20% of soils in the northern half of Scotland contain less than 3.1 mg. of Mg per 100 g. Very similar amounts are extracted by 2.5% acetic acid and ammonium acetate. Experiments comparing a range of sources of Mg measure effects on the Mg contents of crops and determine the level in the soil at which crop yield responses can be expected. The readily soluble Mg content in the soil is likely to be below 3 mg. of Mg per 100 g. of soil before any yield response can be expected.

Normal fertiliser dressings have very little effect on the percentage of Mg in cereals, potatoes and swedes, but crops grown on different soils can show large variations. Dressings of K required to maintain yields of grassland herbage have very little influence on its Mg content. There is a marked seasonal increase in the percentage of this element in the grasses separated from regularly cut mixed herbage but practically none in the clovers. The range of Mg contents of herbage and soil samples are similar for each one of five soil types. Mg contents of herbage and of soil samples are poorly correlated, but the relationship is generally better with clover than with ryegrass. For slightly acid mineral soils a tentative minimum value of 16 mg. of Mg per 100 g. of soil is suggested for the level required to ensure that the herbage content of Mg is near the maximum.
Vegetable oils. XII.—vernonia seed oils
Authors: Badami R. C. , Gunstone F. D.
Published: November 2006

A number of Vernonia seed oils have been examined by reverse‐phase chromatography: all contain oxygenated acid(s) (8.90%) which is mainly epoxyoleic acid.
The isolation of leaf components. II
Authors: Thirkell D. , Tristram G. R.
Published: November 2006

A separation of the lipid fractions is described and identification of various lipid classes is achieved. Individual compounds in these classes are separated and some of them tentatively characterised by RF value, colour in daylight and in ultra‐violet, and absorption maxima.
Effect of storage temperature and moisture content on the germinative energy of malting barley, with particular reference to high temperature
Authors: Burges H. D. , Edwards D. M. , Burrell N. J. , Cammell M. E.
Published: November 2006

The germinative energy of malting barley was determined after storage at two moisture contents, 12.8 and 13.3%, at three constant temperatures between 32 and 40°. The results link up well with other work at lower temperatures. When plotted against storage temperature and moisture content, the storage times during which germination falls to 95% form almost straight lines between 10 and 35°. Above 35°, a greater increase in the rate of deterioration is shown.
Magnesium relationships in soils and plants
Authors: Salmon R. C.
Published: November 2006

Most of the magnesium, in British soils is contained in micas, chlorites and vermiculites in the clay minerals. The exchangeable‐solution forms, from which plants obtain their magnesium, are replenished by decomposition of the silicate minerals. Laboratory studies suggest that the nature, composition, and particle size of the magnesium minerals, and the acidity and temperature of the soil will all affect the rate at which silicate magnesium is released.

The combined losses of magnesium by leaching and crop removal may be IO‐50 Ib. of Mg/acre, which could be replenished by the release of only a small fraction of the total silicate magnesium. Apart from possible additions by manurial treatments, some magnesium is also supplied in rain.

Magnesium deficiencies in crops are caused not only by inadequate exchangeable‐solution magnesium, but also by ion antagonisms in acid soils and soils rich in potassium. Present methods of assessing the available magnesium in soils do not take account of these effects.
Experiments on cumulative dressings of fertilizers on calcareous soils in South‐West England. I.—description of field experiments and soil analysis for phosphorus residues
Authors: Russell R. D.
Published: November 2006

Most of the work done previously on the value of fertilizer residues has been on acid, neutral or slightly calcareous soils so experiments were started in 1955 on the calcareous soils of the Sherborne series (derived from Jurassic Limestone). These soils are also very heterogeneous and they therefore present problems in soil analysis. In the design used, phosphorus and potassium were applied annually at three levels to main‐plots for a ‘buildup’ period. Whole‐plots were then divided into sub‐plots for ‘testing’ with three levels of phosphorus or potassium. Field testing will not be completed until 1964 but the summarised results of the test crop in 1961 at one centre are given.

Some results of a small experiment on the Lulsgate soil series (derived from Carboniferous limestone) are also included. In this experiment nitrogen, phosphorus and potassium were applied annually for several years and then the plots were split for an o vs. NPK test.

Soil samples were taken from all the plots after the build‐up period and soluble P was determined by various methods.

For a method of analysis to be useful in advisory work certain criteria must be satisfied. The acetic acid‐sodium acetate and sodium bicarbonate methods came nearest to meeting these requirements and on these calcareous soils unbuffered acid extractants are much less useful.
Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubers
Authors: Mapson L. W. , Swain T. , Tomalin A. W.
Published: November 2006

The effect of variety, climatic factors and nutritional factors on the enzymic browning of cut potatoes has been investigated. The major factor determining the rate of enzymic browning appears to be the concentration of tyrosine in the tuber. There was no direct correlation between the activity of the phenolase enzyme or the amount of chlorogenic acid and the rate of browning. The level of tyrosine in a potato was shown to be determined by genetic, climatic and, to a lesser extent, by nutritional factors. Of the climatic factors, rainfall, or the moisture available to the plant, appeared to be the most important.
Wine clarification and protein removal by bentonite
Authors: Rankine B. C. , Emerson W. W.
Published: November 2006

Addition of bentonite to young wines is a normal clarifying procedure widely used in Australian winemaking. Flocculation is usually rapid but poor flocculation has been observed, particularly in wines which have been passed through a sodium cation‐exchange resin to prevent deposition of potassium bitartrate.

The behaviour of bentonite in wines treated by cation‐exchange resin was examined in detail. Dispersion was associated with a high proportion of sodium and a low proportion of calcium and magnesium, in conjunction with the presence of a dispersing compound of high molecular weight. Results were consistent with the dispersing agent being a negatively‐charged carbohydrate. Such a compound was shown to be present by electro‐phoresis. Flocculation in wines treated by a cation‐exchange resin will then depend on the relative amounts of this carbohydrate which disperses bentonite, and protein which flocculates it.

Some commercial bentonites flocculate much more easily in low concentrations of divalent cation than the natural sodium bentonites, but these were found to remove protein far less effectively.

In practice, bentonite fining should be carried out either before cation‐exchange treatment, or a protein such as gelatin may be added to the treated wine to ensure flocculation.
The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors
Authors: Roberts E. A. H. , Smith R. F.
Published: November 2006

Further applications of a spectrophotometric method are described for the determination of polyphenolic oxidation products in black tea liquors for the assessment of quality in tea. In addition to calculating theaflavin and thearubigin contents from optical density measurements at 380 mu, values for total colour and brightness have been calculated from optical density measurements at 460 mu. Confirmation has been obtained that theaflavin content is an extremely important factor in determining quality in black tea, and in determining ‘brightness’ in tea infusions. Thearubigins contribute to colour and strength. The effects of seasonal variations and of methods of manufacture on the composition of tea have been examined. Changes in composition during storage of tea under adverse conditions of temperature and moisture content have been related to losses of quality. The effects of the composition of the water used on the composition and colour of tea infusions are also indicated.
Fat oxidation and storage life of iced trout. I.—influence of gutting
Authors: Hansen Poul
Published: November 2006

The development of rancidity in the fat of iced trout, as estimated by peroxide determinations and tasting tests, was found to be more rapid in gutted than in whole trout. Rancidity was observed to limit the storage life of gutted trout to between 1 and 1 1/2 weeks. There was no indication of a difference in the rate at which rancidity developed in trout gutted with and without removal of the kidney blood. During the storage life of iced whole trout the development of rancidity in the fat was found to be insignificant. The storage life of whole trout, however, was only 1 week or less due to rapid disintegration of the belly wall tissues during iced storage.
Composition of lipids of lima beans and certain other beans
Authors: Korytnyk W. , Metzler E. A.
Published: November 2006

The glyceride fractions of lima beans and four other types of beans were shown to consist mainly of palmitic, linoleic and linolenic acids, together with smaller amounts of stearic and oleic acids. Trace components of the lima bean lipid fraction include n‐penta‐decanoic and n‐heptadecanoic acids. Seasonal variations were found not to be significant. Immature lima beans were shown to be similar to mature beans in composition. A very high proportion of linolenic acid, associated with a high iodine value, has been noted for all types of beans investigated. The proportion of unsaponifiable matter was high in most cases. For lima beans, it was found to consist mainly of stigmasterol and of β‐sitosterol.
The concentration of bis‐ethylmercury phosphate in air resulting from its use in glasshouses
Authors: Lloyd G. A.
Published: November 2006

Bis‐ethylmercury phosphate was applied in aqueous solution to soil in glasshouses as a fungicide. At a dilution of I: 16,000 w/v, peak mercury levels in the air after 0 (time of application) and I h. and 3 and 4 days were respectively <0.01, 0.016, 0.104 and 0.042 mg./m.3, while at a dilution of I: 8000 w/v 0.051 and 0.106 mg./m.3 were found after 0 h. and 3 days.

These results suggest that the use of this chemical in glasshouses is potentially hazardous to unprotected operators.
Polyphenols in the leaves of some eucalyptus species
Authors: Hillis W. E. , Hingston F. J.
Published: November 2006

The polyphenolic constituents in the leaves of fifteen Eucalyptus species have been examined qualitatively. The alcoholic extracts contained several components including ellagic and gallic acids, catechin, flavonol glycosides and polymerised leucoanthocyanins. E. salubris and E. flocktoniae contained engelitin, E. salmonophloia contained appreciable quantities of rhapontin, piceid and the glycoside of the 3,4,5,3′,4′,5′‐pentahydroxystilbene, and E. longicornis also contained the latter compound. Quercetin, ellagic, gallic and gentisic acids were present in the products of acid hydrolysis of all leaves, and myricetin, kaempferol, delphinidin, cyanidin, caffeic, sinapic and ferulic acids in some of the species. The ratio of the amounts of the polyphenols to each other was significantly different for each of the species.
The free fatty acid content of some wheat flours
Authors: Morrison W. R.
Published: November 2006

The amount and composition of the free fatty acids (FFA) in wheat flours from o to 476 weeks of age was studied. The FFA content increased with age in the usual manner. While there was a tendency for FFA from spring flours to contain less palmitic acid and more linoleic acid than those from winter and biscuit flours, there was no apparent relationship between FFA composition and flour strength.

The course of liberation of FFA in some flours was studied over a limited period. While no measurable amount of stearic acid was liberated, all other acids were liberated at a steady rate. These results are discussed in terms of hydrolytic enzyme action, and comment is made on their significance in practical flour technology.
Nutritive value of dried infant milk foods based on buffalo milk
Authors: Shurpalekar S. R. , Korula Soma , Joseph A. A. , Acharya U. S. V. , Subbaraya B. H. , Chandrasekhar B. S. , Ramachandran K. S. , Chandrasekhara M. R. , Swaminathan M. , Sreenivasan A. , Subrahmanyan V.
Published: November 2006

The nutritive value of dried infant milk foods based on buffalo milk and containing varying levels of protein (10–28%) and fat (8–26%) has been studied in experiments on albino rats. The mean weekly‐growth‐rate of rats receiving milk food I (26% protein and 26% fat) was significantly higher than those obtained with milk foods II (20% protein and 20% fat) and IV (15% protein and 26% fat). No significant differences were observed in the mean values for weekly growth, feed efficiency ratio, or the composition of livers and carcasses of rats fed on milk food I and milk food III (15% protein and 15% fat). Milk food VI (22% protein and 18% fat) promoted slightly lower growth than did milk foods I‐IV. There were no significant differences, however, in the feed efficiency ratio and the composition of livers and carcasses of animals fed on milk foods I‐IV and VI. Milk foods V (10% protein and 26% fat), VII (28% protein and 15% fat) and VIII (16% protein and 8% fat) promoted significantly lower growth and possessed significantly lower feed efficiency ratios than milk foods I‐IV. The mean total serum protein albumin contents, ribonucleic acid content and xanthine‐oxidase activity of the livers and the nitrogen and calcium contents of the carcasses of rats receiving milk food V were significantly lower than values obtained for rats fed on milk foods I‐III and VI. The livers of rats fed on milk food V showed mild generalised fatty infiltration while the livers of animals fed on the other milk foods were quite normal. Milk food III containing 15% protein and 15% fat and possessing an overall nutritive value equal to that of whole milk powder, can be used with advantage for feeding infants in regions where milk is in short supply.
Studies on the lipids of flour. II.—chemical and toxicological studies on the lipid of chlorine‐treated cake flour
Authors: Daniels N. W. R. , Frape D. L. , Russell Eggitt P. W. , Coppock J. B. M.
Published: November 2006

A study was made of the effect of chlorine treatment on the fatty acid components of cake flour lipid: dichlorostearic acid is demonstrated as a consequential trace constituent. Comprehensive feeding tests with rats, including multi‐generation studies, showed that the lipid from chlorine‐treated flour produced no adverse reaction at ingestion levels normally associated with cake consumption in the human diet. It was not until an exceedingly high intake of chlorinated lipid was fed that any novel effect was observed, when lactation in the female rat and coat texture in the male rat appeared to be affected. Comparison of the body fat from rats on different diets showed some change in its unsaturated fatty acid content at high intake levels of chlorinated lipid. These effects were below the limit of detection at lipid intake levels derived from chlorinated cake flours in amounts equivalent to those commonly ingested in the human daily diet.
The chemical basis of quality in tea. II.—analyses of withered leaf and of manufactured tea
Authors: Wood D. J. , Bhatia I. S. , Chakraborty S. , Choudhury M. N. D. , Deb S. B. , Roberts E. A. H. , Ullah M. R.
Published: November 2006

Respiratory losses caused losses of total solids during the withering process in tea manufacture, and there were further slight losses during the later stages of manufacture. Protein breakdown occurring during withering was accompanied by increases in amino‐acids and in the amounts of caffeine extracted. Decreases in water‐soluble solids as a result of manufacture were attributed partly to respiratory losses and partly to a combination of polyphenolic oxidation products with protein. The decrease in the Löwenthal permanganate titre, which takes place as a result of manufacture, was considered to be due partly to the insolubilisation of polyphenolic oxidation products by combination with protein, and partly to oxidation to substances (theaflavins, thearubigins, etc.) which had lower permanganate titres than the parent flavanols.
Changes in the chemical composition of the seed parts during ripening of Bengal gram (Cicer arietinum L.) seed
Authors: Verma S. C. , Lal B. M. , Parkash Ved
Published: November 2006

Seed and seed parts of bengal gram at four stages of maturity were analysed for total nitrogen, ether extractives, ash, crude fibre (except the embryo samples), calcium, iron and phosphorus. The embryo, chemically, was the richest part, although the composition of the whole seed was mainly determined by the cotyledons which formed the largest component of the seed at the different stages. The seed coat, initially, contained fair amounts of various constituents which, with the progress of maturity, declined and fell to insignificant levels except for calcium, iron and fibre in the final stage.
A method of fractionation of flour proteins by means of gel filtration on Sephadex G‐100
Authors: Wright W. B. , Brown P. J. , Bell A. V.
Published: November 2006

Flour and gluten extracts have been fractionated by gel filtration on Sephadex G‐100, and starch gel electrophoresis has been used to investigate the degree of separation of the various protein components obtained. Although the method does not result in the isolation of individual proteins, it does separate them into certain groups, and offers possibilities for the study of protein interactions under various conditions in flours and doughs.
Studies in beef quality. III.—effects of hexoestrol implantation
Authors: Jones K. Bryce , Harries J. M. , Houston T. W.
Published: November 2006

The eating quality of meat from two groups of animals treated with hexoestrol has been compared with that of meat from appropriate untreated animals. In one group, of low‐grade animals, a favourable influence of treatment on flavour and tenderness of roast rib muscle was found, although an opposite effect was found in stewed neck muscle from the same animals. In a second group, of better grade, there were no significant differences in the eating quality of roast ribs from treated and untreated animals. In the group of high grade there was less intramuscular fat in the treated animals.

Possible interpretations of these results are discussed.
Composition of the seed fats of the Capparidaceae family
Authors: Sen Gupta A. , Chakrabarty M. M.
Published: November 2006

The component fatty acids of the seed fats of Gynandropsis pentaphylla and Capparis aphylla, both of the Capparidaceae family, have been investigated. The present analysis indicates the percentage composition of the mixed fatty acids to be: myristic 0.3, 0.6; palmitic 18.3, 21.1; stearic 8.1, 7.7; arachidic 2.0, 2.0; oleic 15.4, 57.2; linoleic 53.9, 11.4; and linolenic 2.0, 0.0, respectively. G. pentaphylla appears to be different from the other members of this family of tropical origin in producing seed fat with such high proportion of linoleic acid, while the seed fat of C. aphylla is unusually rich in oleic acid. The present findings do not support the view of Eckey14 that the presence of similar proportions of palmitic and stearic acids is a typical feature of this family.
Effect of different supplements on the fermentation process in silage
Authors: Svensson Lennart , Tveit M.
Published: November 2006

Silage experiments have been conducted to examine the ensiling effect of different additives to green forage with low sugar content. Molassed meal from pea‐straw gave a silage of very high quality and reduced the losses of dry matter by its absorption of effluent. Molasses, applied at the same rate, had not quite as good effect. An amylase preparation and a culture of lactic acid bacteria had no stimulating effect on the fermentation process.

The lactic acid bacteria were found in low numbers on the fresh forage, but multiplied very rapidly during the first days of the ensilage process. The addition of lactic acid bacteria to molasses did not seem to improve the ensiling effect, compared with molasses alone.

This report is a part of a study at present conducted in full commercial scale, and will be further reported on in a later paper.
The identification of sulphur dioxide‐binding compounds in apple juices and ciders
Authors: Burroughs L. F. , Sparks A. H.
Published: November 2006

A method is described for the fractionation of SO2‐binding compounds on a column of Dowex‐1 (bisulphite) and their identification by paper chromatography. In normal cider these compounds originate from the fruit, or from degradation of fruit constituents, and from yeast fermentation; they consist of sugars, acetaldehyde, xylosone, galacturonic, pyruvic and α‐ketoglutaric acids. The high SO2‐binding power of juice and cider from damaged fruit is due in part to carbonyl metabolic products of acetic bacteria, including 5‐ketofructose, 2‐ketogluconic and 2,5‐diketogluconic acids.
Comparison of oven drying and toluene distillation in the determination of the dry‐matter content of silage
Authors: Wilson R. F. , Tilley J. M. A. , Steemers Maria A.‐Th.
Published: November 2006

The dry‐matter content of 30 silages has been determined by oven drying and by distillation with toluene, values obtained by the latter method being corrected to allow for volatile materials present in the aqueous distillate.

The toluene distillation method gave values up to 22.1% higher than the oven‐drying method, the largest differences occurring with silages of low dry matter and high volatile fatty acid concentration. Even when volatile fatty acid content was low, the toluene distillation results were some 12% higher, due to the appreciable volatility of lactic acid under the conditions of the oven‐drying method used. The implications of these results on intake and digestibility studies with ruminant animals are discussed.
Determination of residual bromide in cacao shell and nib
Authors: Turner A.
Published: November 2006

A method is described for the determination of the total residual bromide in cacao shell and nib fumigated with methyl bromide. It is applicable to quantities down to I p.p.m.
Studies on rumen metabolism. I.—effect of lipids on the concentration of ammonia, total and individual volatile fatty acids in the rumen
Authors: Robertson J. A. , Hawke J. C.
Published: November 2006

The infusion of linseed oil or whale oil into the rumen of pasture‐fed identical twin cows resulted in marked reductions in intake and in the concentrations of acetic and butyric acids in the rumen. Concentrations of propionic acid however remained at or above those found during the pre‐treatment periods. Added linseed oil also resulted in an increase in the concentration of ammonia in the rumen.
The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality
Authors: Fisher N. , Broughton M. E. , Peel D. J. , Bennett R.
Published: November 2006

Flours of 70% extraction milled from five wheat varieties grown in the United States and two varieties grown in Britain have been examined for their lipid content and composition. Varietal, seasonal and environmental differences were demonstrated, and possible correlations with baking performance have emerged. The results are discussed in the light of theories concerning the action of fat in dough and breadmaking, and evidence supporting the existence of a ‘non‐oxidative’ mechanism of fat improvement is provided.

Thin‐layer chromatography has shown no qualitative differences in the lipid composition of the seven varieties. 1,2‐ and 1,3‐diglycerides have been separated and identified among the less polar lipids, and lysolecithin among the polar lipids. Two‐dimensional thin‐layer chromatography of flour lipid revealed 23 components. Proof of the presence of phosphatidyl choline and phosphatidyl ethanolamine in flour lipids is furnished. Spots corresponding to glycerophosphoryl inositol and glycerophosphoryl glycerol were observed in chromatograms of mild alkaline hydrolysates of flour lipid.
The α‐tocopherol content of forage crops
Authors: Booth V. H.
Published: November 2006

Forage crops were analyzed for α‐tocopherol (5,7,8‐trimethyltocol), by two‐dimensional paper chromatography, through the seasons. Only healthy material, and for grasses only the leaf, was analysed.

The α‐tocopherol content of lucerne crops rose steadily from 35 p.p.m. of dry matter in March to 240 in November. In crops of white clover the content rose steadily from 100 p.p.m. in Spring to 210 in November. In grasses the content fell to a minimum in late Spring, rose in Summer, fell in early Autumn, and rose in early Winter to 120 p.p.m. (cocksfoot) or 220 (other grasses).
Contribution of α‐ and β‐amylases to the production of sugars fermentable in panary fermentation
Authors: Mamaril F. P. , Pomeranz Y. , Shellenberger J. A.
Published: November 2006

The contribution of α‐ and β‐amylases to the production of sugars fermentable in bread fermentation has been followed by measuring the gassing power of pregelatinised wheat starch mixed with a buffered solution of yeast nutrients and a yeast suspension. After crystalline amylases were added, β‐amylase contributed at least 10 times more fermentable sugars than equal amounts of bacterial, pancreatic or fungal amylases. Among the α‐amylases, the enzyme of bacterial origin was the most potent; the fungal, the least; and the pancreatic, intermediate. Mixtures of α‐ and β‐amylases gave fermentable sugars in amounts slightly smaller than calculated. Mixtures of crude preparations from cereals showed a response to β‐amylase, provided the plant α‐amylase was low in β‐amylase.
Rapid method for the determination of ‘total pyrethrins’ by spectroscopy of their 2,4‐dinitrophenylhydrazones
Authors: Head S. W.
Published: November 2006

A rapid method for the analysis of pyrethrum extract and pyrethrum formulations containing synergists and emulsifying agents has been developed. The pyrethrins are converted into their 2,4‐dinitrophenylhydrazones and, without chromatography, the optical density at 377 mp determined. The optical density is converted into pyrethrin concentration by using the value ϵ = 28,000 for the molecular extinction coefficient of the pyrethrin dinitrophenylhydrazones.
Comparison of chemical and bioassay estimates of oestrogenic potency of clover
Authors: Flux D. S. , Wilson G. F. , Wong E.
Published: November 2006

The oestrogenic potencies of red and subterranean clover extracts, the isoflavone contents of which have previously been determined by chemical means, have been estimated by bioassay, and results from the two different methods are compared. Bioassay studies showed that there is no interaction between biochanin A and genistein or biochanin A and formononetin in their effects on mouse uteri. Pratensein has oestrogenic activity in that it causes an increase in uterine weight in immature ovariectomised mice.
The effect of a steam treatment on the feeding value of wheat
Authors: Hutchinson J. B. , Moran T. , Pace J.
Published: November 2006

The value of mildly steamed wheat in promoting the growth of the weanling rat has been compared with that of unheated wheat. Diets containing flour or wholemeal from the steamed wheat promoted a higher rate of growth and of food consumption than those containing corresponding material from unheated wheat.

By contrast, growth rate and food consumption were the same on diets containing steamed barley as on those containing unheated barley. Possible reasons for the improvement in feeding value obtained by steaming wheat are discussed and it is suggested that it may be due to the steaming process destroying the capacity of the wheat protein to form a cohesive gluten.
A comparison of six methods of estimating lignin in grass hay
Authors: Whitehead D. L. , Quicke G. V.
Published: November 2006

The purpose of the investigation was to determine which of six of the commonly used methods for the determination of lignin give the most reproducible results and which yield the purest lignins. The methods were compared on the basis of the yields of residues obtained after organic‐solvent extraction and after total ‘pre‐treatment’, as well as yields of ash‐free lignin. The lignin residues were also analysed for carbon, nitrogen, methoxyl, N‐alkylamide and ash content.

It was found that there was little to choose between three of the methods which gave mean values between 7.1 and 7.8% of ash‐free lignin, but the other three methods, which gave mean values of 9.5, 10.7 and 14.6% of lignin were much less reliable. Attention is drawn to the need for authors to give details of methods employed in the determination of lignin.
Amines, aldehydes and keto‐acids in silages and their effect on food intake by ruminants
Authors: Neumark H. , Bondi A. , Volcani R.
Published: November 2006

Silages from different sources were arranged into two groups according to their palatability for cattle, and assayed for their amine, aldehyde and keto‐acid content. A correlation between tryptamine content and palatability was established. None of the assayed amines per se was found to have a direct influence upon appetite, although histamine enhanced the appetite‐depressing action of formaldehyde. Only formaldehyde, but not acetaldehyde or butyraldehyde, was found to exert a strong influence upon the appetite of ruminants.
The electrophoretic analysis of flour from several varieties of hard red winter wheat grown at several locations
Authors: Koenig V. L. , Ogrins A. , Trimbo H. B. , Miller B. S.
Published: November 2006

Electrophoretic analyses were made on acetic acid‐extracts of flour milled from five varieties of Hard Red Winter wheat grown at six locations. The electrophoretic experiments were performed in phosphate buffer, pH 3‐0, Γ/2 0‐05. Differences were found in the distribution of the protein components and the protein content for locations of growth as well as for varieties. This also applies to the amount of protein extractable by acetic acid and that remaining after dialysis. The long‐mixing flours had less glutenin‐gliadin than the short‐mixing flours. The better‐quality flours (which also required longer mixing) also contained more of the salt‐soluble proteins.
Fatty acids, including polyenoic and trans components, and glycerides of Indian goat tallows
Authors: Rajagopal N. S. , Achaya K. T.
Published: November 2006

Average analysis of five Indian goat tallows by ester fractionation yielded (as mole‐%) : myristic (4‐3), palmitic (30‐2), stearic (23‐8), arachidic (2‐3), tetradecenoic (0‐3), hexadecenoic (3‐6), oleic (34‐8), octadecadienoic (0‐5) and C20–22‐acids (0‐2).

Intensive solvent crystallisation, GS3 determination and component acid analysis of one specimen showed GS3 30‐3; GS2U 25‐8; GSU2 41.5 and GU, 2.4 (mole‐%). Major individual components (mole‐%) were : palmitodistearin 14.4; dipalmitostearin 11.7; palmitostearoolein 18.4; stearodiolein 19.2; palmitodiolein 21.2 and triolein 2.4. Indian goat tallows resemble in glyceride structure a saturated specimen of a Western beef tallow rather than an Indian, which is high in GS4U.

Polyene‐ and trans‐acid contents, determined by appropriate concentration and spectrophotometry, were both low : non‐conjugated diene 1.12, non‐conjugated triene 0.21, conjugated diene 0.05, conjugated triene 0.02 and isolated trans‐acid 5.5 (wt.‐%).
Analysis of dithiocarbamates and thiuram disulphides used in agriculture. I.—Collaborative study of macro‐methods available for the evaluation of technical and formulated products
Authors: Stevenson A.
Published: November 2006

The paper details results found in a recent collaborative study of methods of analysis for the dithiocarbamates and thiuram disulphides.

In order to ensure maximum accuracy, reproducibility, and simplicity of apparatus and operation, preference is given to macro‐volumetric methods for determining the products of acid hydrolysis, i.e., carbon disulphide and, where possible, the combined amine. Shortcomings of previously published methods are illustrated, and alternative procedures given which are now accepted as official methods for zineb, maneb and thiram in technical products and simple formulations.

More complex formulations, including admixtures with copper and mercury salts, will be dealt with in a later paper.
The component acids of Indian ‘boundary’ fish fats
Authors: Pathak S. P. , Reddy B. R.
Published: November 2006

The fatty‐acid composition of the body and visceral fats of Stromateus cinereus (an Indian ‘boundary’ fish) was studied by lithium salt‐acetone, lead salt‐alcohol fractionations and further by methyl ester distillation. The fats are of intermediate type and form a distinct class from fresh water and marine fish fats although the degree of unsaturation is of the same order in all three types of fats. As compared with British ‘boundary’ fish fats, these fats are more saturated.
Analytical data of some common fruits potassium and phosphorus contents
Authors: Money R. W.
Published: November 2006

Analytical data of some common fruits were published in 19501 and 1958;2 these have been extended by determinations of the potassium and phosphorus contents of further samples taken over a period of about 3 years. Some consideration has been given to the use of these values to calculate the fruit content of products such as jam, but as will be shown below, care must be exercised when such calculations are applied to samples of unknown origin. The potassium content was determined with an E.E.L. flame photometer and without ashing; the results are given as mg. of K/100 g. The phosphorus was determined after dry ashing in the presence of calcium acetate by the normal molybdenum blue method with hydroquinone‐sulphite as reducing agent. The results are given as mg. of P2O5/100 g.
Relative susceptibility to malathion contamination of six animal‐feed ingredients
Authors: McFarlane J. A. , Harris A. H.
Published: November 2006

Malathion uptake by six feed ingredients was investigated using stacks of small sack‐cloth covered units, simulating surface samples from full bags, sprayed with a dispersible powder formulation at a rate equivalent to about 165 mg./sq. ft.

For units stored at 30° and 70% R.H., apparent uptake was about 10% of the initial deposit for citrus pulp, soya‐bean meal, cottonseed meal and groundnut meal, 30% for coconut meal and 50% for rice bran. These levels were reached after 5‐9 weeks' storage, and did not vary greatly over the period of study (1‐13 weeks post‐spraying) except in rice‐bran and coconut meal where the level increased markedly up to 9 weeks after spraying, but had decreased slightly by 13 weeks. No significant differences occurred between units stacked so as to simulate the under surface of a bag, and those simulating the upper surface. The differences in uptake between the various ingredients confirm the assumption that commodities with high oil‐content are likely to be most susceptible to contamination. Supplementary comparisons for citrus pulp and coconut meal showed that apparent uptake was greater at 30° than at 20°, but the effect of a slightly lower storage humidity (63%) was not significant.

The practical significance of these results in relation to the use of malathion water‐dispersible powders for the control of insect infestation in bagged feed ingredients is discussed, and estimates of contamination likely to occur in full sacks are given.
Gas chromatographic examination of the fatty acids of coffee oil
Authors: Carisano A. , Gariboldi L.
Published: November 2006

The fatty acids of the oil extracted from coffee have been examined by gas chromatography. The composition of the oil does not vary with the geographical origin of the coffee. Roasting of the coffee does not affect the composition of the oil. Coffee oil could be used for human consumption as a valuable source of essential fatty acids.
The oxidation of mechanically developed doughs
Authors: Zentner H.
Published: November 2006

The effect of potassium iodate on the water‐soluble and acetic acid‐soluble wheat proteins during mechanical dough development has been investigated. It was found that under the conditions used, cysteic acid groups were formed in the dough proteins. Performic acid‐oxidised proteins when added to dough instead of potassium iodate lessen the extent of dough relaxation and produce good bread in the baking test. It is suggested that the cysteic acid groups of the proteins contribute to dough strength by forming electrostatic bonds with the basic amino‐acid residues of the wheat proteins.
Pesticide residues on fruit. VI.—Lead and arsenic residues on apples
Authors: Tew R. P. , Sillibourne J. M.
Published: November 2006

Further residue studies, including the measurement of lead, have confirmed previous findings that harvest residues of lead and arsenic from biologically effective programmes of lead arsenate sprays, applied by hand lance to bush trees, may exceed official limits at least on the earlier ripening varieties of apple. Residues on apples from standard trees sprayed by automatic machine with the same amount of insecticide plus a fungicide were much lower and varied considerably from the top to the bottom of the trees. The analytical results have shown that lead and arsenic residues are roughly in the ratio in which the elements are present in lead arsenate (3 : I) and have also revealed the order of tree to tree variation in harvest residues.
The available lysine content of animal protein concentrates as determined by reaction with fluorodinitrobenzene
Authors: Pritchard H. , McLarnon J. , McGillivray Rosemary
Published: November 2006

The method of assessing protein quality by means of the chemical estimation of available lysine by the Carpenter8 procedure has been used as a routine test in this laboratory. A wide variety of materials, such as meat‐and‐bone meal, fish meal and other products of the type used in compounding animal feed stuffs, has been examined and an attempt made to determine whether or not an average available lysine figure would be adequate for each class of material. Although the spread of results was very wide, the averages calculated could be applied to about 50% of the samples in each class; a table is given listing the average lysine content of the mixed proteins in the types of material examined.

As neither the protein levels nor the condition of the fat found in the materials could be directly related to the available lysine level, it was concluded that the quality of the protein in the final product in each class is dependent both on the mode of the preparation and the selection of the raw material.
Nitrate toxicity in sheep
Authors: Sinclair K. B. , Jones D. I. H.
Published: November 2006

The introduction of 50 g. of potassium nitrate into the rumen of sheep leads to the accumulation of nitrite which is accompanied by a methaemoglobinaemia. There was evidence of adaptation in the rumen of sheep fed without ill effect for 6 weeks on dried grass containing 0.5% of nitrate N.

It is concluded that poisoning is most likely to follow the sudden introduction of high‐nitrate feeds.
The mineral composition of apples. I.—Introduction, sampling methods and ashing techniques
Authors: Perring M. A.
Published: November 2006

Methods which are now widely used to determine the mineral composition of leaves are not necessarily those which are the most suitable for determining the composition of apples. Differences between the chemical composition of fruit and leaf in respect of general composition, and in the ranges and ratio of concentrations of mineral elements, affect the suitability of methods.

Methods of sampling and of preparing samples by freezing and grating, and sources of contamination are described.

Descriptions of three methods of ashing apple tissue, with nitric acid or nitric and perchloric acids, and by heating in platinum crucibles at 900°G are given. A combustion procedure using an oxygen flask with electrical ignition and magnetic stirring for fume recovery in hydrochloric acid is also described.

Comparisons of the methods for samples of frozen, grated apple showed that ashing large sub‐samples with nitric acid gave the most reproducible results. Dry ashing at 900°G gave results comparable with the use of the other methods.

Differences due to the shape of crucible and also losses of potassium and sodium with prolonged heating at 900°G are discussed. The effects of filtration and of storage on ash solutions are described.

The combustion procedure is quicker than the other methods but is unsuitable for the determination of sodium, and calcium results are slightly less reproducible.
Some factors in low‐temperature storage influencing the mineralisable‐nitrogen of soils
Authors: Harding D. E. , Ross D. J.
Published: November 2006

The effect of storing soils at −20° on their subsequent ability to mineralise nitrogen on incubation differs according to the soil, because significantly more mineral‐N (ammonium‐and nitrate‐N) and nitrate‐N was produced by three of four soils tested. These increases, apparently induced by freezing and thawing, may have been partly related to the moisture and carbon contents of the soils. Samples stored for different periods up to 6–9 months differed little in their rates of mineralisation. Experiments with added ammonium‐N suggested, however, that numbers of nitrifying organisms decreased after 6 months storage.