bluuebunny/crossref_metadata_2025 huggingface dataset:
A note on the discoloration of frozen porcine muscle, stored under fluorescent illumination, as influenced by an artificially induced high pH in the meat
Authors: Owen John E. , Hewlett John , Lawrie Ralston A.
Published: November 2006

The effect of an artificially induced high ultimate pH (pHu, measured at 24 h post mortem), on metmyoglobin formation in frozen porcine muscles was investigated. The muscles were exposed to white fluorescent illumination whilst under storage at – 10°C. The results indicated that an artificially induced high pH was effective in retarding metmyoglobin formation in frozen muscles.
Loss of structure in freeze‐dried carbohydrates solutions: Effect of temperature, moisture content and composition
Authors: Tsourouflis Spyros , Flink James M. , Karel Marcus
Published: November 2006

During processing and storage, dehydrated food materials are subject to changes in their structure. Terms used to describe these changes, which are due to the same basic phenomena, vary from process to process. Thus, during freeze‐drying, loss of structure is called “collapse”, while during storage, phenomena related to viscous flow of the dried powder matrix are termed “stickiness”. This loss of initial structure often results in the loss of desirable product qualities, though in some cases controlled manipulation of these changes is used to produce improved products. In freeze‐drying, collapse of capillaries in the dry layer results in puffing and loss of desirable structure. In dehydrated powders “stickiness” leading to caking and other defects is also a result of collapse phenomena. The collapse temperature of freeze‐dried orange juice and carbohydrate solutions was investigated as a function of moisture content and sample composition. It was observed that collapse temperatures decreased as the sample moisture content increased. Mixtures of materials collapsed at a temperature intermediate to that of the individual components. The consequences of these observations to a number of food processes are discussed.
A note on the determination of cobalt in animal liver
Authors: Gelman Aubrey L.
Published: November 2006

The method for determining cobalt in plant material has been modified so that using this method interference due to the presence of large quantities of iron in some animal livers could be overcome. The iron is chelated with cupferron and removed with chloroform before the cobalt extraction is made.
Effects of long periods under grass on soils under british conditions
Authors: Low A. James
Published: November 2006

The effects of long periods (up to many centuries) under grass on 34 mineral soils have been studied by contrasting their physical and other characteristics with the same soils which had a predominantly arable history in living memory. The old grassland soils contain more organic matter (as measured by total nitrogen), more total pore space, aggregates of greater water‐stability, hold more water both at the sticky point and the lower plastic limit, contain more worms but have a smaller bulk (or apparent) density.

A highly significant (P = 0.7%) correlation was shown between the nitrogen level and the clay content of the old grassland soils. A significant (P = 1.5%) correlation was found between the water‐stability of the old grassland soil aggregates and their clay content but not with the nitrogen level (P = 5.3%).
Changes in the partition of nitrogen and phosphorus in stored pig slurry
Authors: McGill Albert E. J. , Jackson Norman
Published: November 2006

The effects of sample size, temperature and duration of storage on the soluble nitrogen and phosphorus content of pig slurry were determined. Almost total conversion of soluble nitrogen to ammonia was observed during storage with considerable losses of dissolved ammonia during filtration procedures under alkaline conditions. Phosphorus was associated mainly with the fine particulate matter of the slurry. The interconversion of insoluble to soluble phosphorus appeared to be an anaerobic process. The rates of production of ammonia and soluble phosphorus were increased at higher temperatures. Changes in small storage samples (< 500 cm3) did not reflect the changes likely to occur under normal farm storage conditions.
Amino acid digestibility studies of autoclaved rapeseed meals using an in vitro enzymatic procedure
Authors: Rayner Carl J. , Fox Malcolm
Published: November 2006

An investigation of in vitro enzymatic amino acid digestibility of autoclaved rapeseed meals using the enzyme pronase is presented. A correlation coefficient of 0.991 was obtained when comparing in vitro “available” lysine with “Silcock available” lysine. Autoclaving of rapeseed meal for periods of 15, 30, 60, 120 and 180 min at 103 kPa and 120°C caused the following chemical changes. Lysine, methionine and cysteine in vitro digestibilities were markedly decreased as to a lesser extent were the other amino acids. Conversion of methionine to methionine sulphoxide occurred. Deactivation of trypsin inhibitor from 3.8 units of trypsin inhibitor/mg rapeseed for the non‐autoclaved meal to zero for the 15 min autoclaved meal was observed. The in vitro enzymatic method described shows considerable promise as a technique to measure amino acid availability.
Wheat albumin and globulin proteins: Purothionin levels of stored flour
Authors: Patey Alan L. , Shearer George , McWeeny David J.
Published: November 2006

Wheat albumins were quantitatively and qualitatively stable during long‐term storage of wheat flour. Losses in wheat globulins, notably the purothionins, were observed. Addition of prepared purothionin has failed to improve the baking properties of poor‐baking old flour.
A simple gel‐diffusion assay of α‐amylase in ungerminated wheat grains
Authors: Gothard Peter G.
Published: November 2006

A rapid technique has been developed for non‐destructive screening of half‐grains of wheat for α‐amylase content. The technique provides a sufficiently accurate estimation of the enzyme concentration to allow reliable selection for wide differences in activity and is suitable for screening large numbers of small samples, thus enabling entire F2 generations to be assayed.
A Cappelle–Desprez gliadin of high mobility
Authors: Ewart J. A. D.
Published: November 2006

The fastest major electrophoretic component of the gliadin proteins of Cappelle–Desprez wheat has been purified sufficiently to be characterised. It appears to be a single‐chain, carbohydrate‐free protein, containing no SH groups and having a molecular weight of 37 000. The amino acid composition, with a preponderance of glutamine and proline, is generally typical of the gliadin class. The protein associates appreciably at acid pH.
Volatile flavour components of brazil nuts Bertholletia excelsa (Humb. and Bonpl.)
Authors: Clark Richard G. , Nursten Harry E.
Published: November 2006

Essences were prepared from solvent‐extracted brazil nut oil, alternatively by means of a Likens and Nickerson apparatus and a high vacuum degassing unit. The relatively inexpensive degassing unit and its use are briefly described. Thirty‐seven components were identified by g.c.‐m.s. including most of the major components. The aroma of the components of each essence was evaluated on elution from a g.c. capillary column.
Lachrymatory factor in sprouting onion (Allium cepa)
Authors: Bandyopadhyay Chiranjib , Tewari Gyanendra M.
Published: November 2006

The lachrymatory factor in dormant and sprouting onion was studied. Sprouting of onion was found to be associated with increasing yield of flavour compounds as well as lachrymators in external and internal sprouts, whereas the lachrymator content of the residual pulp remained constant during sprouting.
A measure of the effect of drying temperature on the selenium content of herbage
Authors: Collier Raymund E. , Parker‐Sutton Jean
Published: November 2006

Selenium was determined on samples of grassland herbage, subdivided and dried at different temperatures. Statistical examination of the results showed that the temperature of drying had no significant effect.
A nutrition dependent antimicrobial principle in tissue of willow ptarmigan (Lagopus lagopus)
Authors: Raa Jan , Moen Per , Steen Johan B.
Published: November 2006

Wild ptarmigan contain a tissue‐bound antimicrobial principle which is absent in ptarmigan reared on chicken fodder. This principle, which may derive from the natural diet, may in part explain the high resistance of wild ptarmigen to post‐mortem putrefaction.
Fatty acids of the lipids of murrels
Authors: Sen Parimal C. , Ghosh Amitabha , Dutta Jyotirmoy
Published: November 2006

The fatty acid composition of the body, liver and visceral lipids of four species of murrel, has been determined by argentation column fractionation and gas‐liquid chromatography (g.l.c.). Levels of 20:4ω6 (ca 7–22%) unusually high for fish, occur in the majority of lipids analysed. Other predominant components were 16:0, 18:0, 18:1, 18:2ω6, 18:3ω3, 22:4ω6, 22:5ω6, 22:5ω3 and 22:6ω3.
Electrical stimulation of rabbit and lamb carcasses
Authors: Bendall James R.
Published: November 2006

Electrical stimulation of rabbit and lamb carcasses at voltages of 250 V, pulsed at 15 Hz, resulted in a rapid immediate fall of pH and a sustained rate of fall 2–3 times greater than normal. The ATP level falls in step with the pH; at about pH 6.2, 50% of it has disappeared and at pH 5.7, more than 90%. In lamb carcasses rigor onset in the major muscles of fore‐, hind‐limbs and back occurs 4–5 h earlier than the normal 5–7 h and rigor is complete at least 4 h earlier. As a result, it is safe to cool or freeze stimulated lamb carcasses within 3 h of slaughter, compared with the need to delay at least 10 h with normal carcasses to ensure that cold‐ or thaw‐contracture will not occur with subsequent toughening of the meat.
Gliadin proteins from maris widgeon wheat
Authors: Patey Alan L. , Waldron Norman M.
Published: November 2006

α1‐, α2‐ and β1‐gliadin proteins have been separated from the English wheat, Maris Widgeon, by Sephadex SP C25 ion‐exchange chromatography and G‐100 gel‐filtration. Minimal molecular weights from amino acid analyses of these proteins are 32 000, 22 000 and 28 000 respectively. α1‐Gliadin has a comparatively high sulphur amino acid content for a gliadin protein.
Determination of tocopherols in soybean oil using fractional crystallisation
Authors: Zandi Parvin , McKay James E.
Published: November 2006

Tocopherols have been determined in samples of soybean oil by a procedure which entailed the separation of triglycerides by crystallisation from solution at low temperatures. The need for quantitative separation of the tocopherol fraction was avoided through the use of an internal standard. The results given by this procedure have been found to show reasonable agreement with those obtained from conventional methods employing saponification.
Carbohydrates associated with leaf protein
Authors: Festenstein Gerald N.
Published: November 2006

Heating leaf protein of agricultural crops with 2 N H2SO4 removed 5–10% of its dry weight as carbohydrate, of which less than half was reducing sugar; arabinose, galactose, xylose and sometimes a little glucose were found for all the crops studied. Pronase released soluble carbohydrate from red clover and wheat protein as large fragments which gave pentose, mainly arabinose, on heating with 0.2 N H2SO4, and galactose and glucose on heating with 2 N H2SO4. Similar results on graded acid hydrolysis were shown by a fraction from red clover liquor, the soluble material remaining after heat‐precipitation of the protein.
Rapid methods for assessing the P and K status of soils
Authors: Hunt John , Barnes Anthony , Greenwood Duncan J.
Published: November 2006

Standard laboratory procedures for measuring soil P and soil K were modified to provide rapid methods that required only the simplest equipment and no laboratory. These methods involved shaking soil for only 1 min with extractant, the use of a novel filtration technique, the presentation of reagents in tablet form and the estimation of concentration by visual comparison of colour intensity. Experiments on 71 different soils showed that the amounts of P and K extracted by shaking with reagents for only 1 min were always very highly correlated with the amounts extracted by shaking for 30 min as in the standard laboratory procedures. The error introduced by assessing colour visually was only small compared with that due to sampling of the field. Analysis of the errors showed that the accuracy in determining the P and K status of a field soil by the rapid methods was only slightly less than those for the laboratory procedures provided five times as many analyses per field were carried out.
Factors affecting elemental composition of red raspberry leaves
Authors: John Matt K. , Daubeny Hugh A. , Chuah Hong H.
Published: November 2006

The macro and micro element composition of leaves from new and fruiting canes of eight red raspberry (Rubus idaeus L.) clones was determined at various times during the growing season. Genotype, cane age and sampling time affected leaf levels of 12 elements and nitrate‐nitrogen. These factors must be considered in assessing foliar analysis data. Leaf concentrations of N, P, K, Mg, S and Cu were higher for new canes whereas leaves from fruiting canes contained higher concentrations of Mn, Ca, Fe, Zn, Al and B. Elemental concentrate changed rapidly during periods of high metabolic activity in the spring and during the late summer and fall. Sampling during the early fruit harvesting period was best as leaf composition was relatively stable.
Extensibility, strength and tenderness of beef cooked to various degrees
Authors: Locker Ronald H. , Carse William A.
Published: November 2006

The response to loading of strips of ox sternomandibularis muscle varies greatly with degree of cooking. In raw or lightly cooked strips a yield point is reached where the myofibrils fail. Within this range, the yield point is independent of degree of cooking, and at 1.4 kg/cm2 is well below the tension which can be developed in the pre‐rigor muscle (2.3 kg/cm2). On cooking, the yield point vanishes between 10 and 40 min at 70°C and the strips behave more elastically. This degree of heating coincides with the sharpest change in shrinkage and other properties. By using strips in which the myofibrillar component has been destroyed by alkali, and others in which collagen has been destroyed by long cooking, an attempt has been made to separate the contributions of these components. Between 60 and 80°C a fall in connective tissue strength is matched by a rise in myofibrillar strength, maintaining a constant overall value of ca 5 kg/cm2. Both components become more extensible and stretch in unison, until they fail together. After cooking at 100°C, only the myofibrillar component survives (ca 3 kg/cm2). Shear force values are generally in line with these results, but show a dip on cooking at 60°C, due to accelerated ageing. It is suggested that gap filaments may determine the tensile strength of the raw or cooked myofibril.
Use of Aspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticale
Authors: Mohyuddin Mirza , Sharma Trilok R. , Kaul Avtar K. , Niemann Ernst G.
Published: November 2006

Aspergillus flavus Link ex Fr., was used to evaluate the relative nutritive value in a set of breeder's material involving 2 rye, 5 wheat and 33 triticale samples ranging in protein content from 12.6 to 21.9%. The samples were tested at equal nitrogen level. Total dry weight of the mycelium produced after 72 h of shaking was used as the index of biomass. The biomass showed a negative correlation with protein content and dye‐binding capacity, and a positive correlation with protein index and lysine in protein. The fungus was able to pick up an “unusual” sample which had high protein and high lysine content. In addition, the effects of initial inoculum concentration, pH value and excess soluble starch on biomass production were studied. Initial spore concentrations of 106 and 108/ml and pH values of 3.5 and 6.2 did not make significant changes in biomass. However, the presence of excess soluble starch increased the mycelial yield without basically altering the results. Lysine dependent strains of Neurospora crassa and Aspergillus nidulans did not grow well in shake cultures and it appeared that the carbohydrate energy source was left unutilised. This “left over” starch was considered to be a possible source of error in biomass determination.
Effect of mild heat treatment on the nutritive value of low glucosinolate–low erucic acid rapeseed meals
Authors: Srivastava Vinod K. , Hill Douglas C.
Published: November 2006

Heat treatment (dipping seeds in boiling water) of two cultivars of Brassica napus, 1788 and 940, low in glucosinolates and erucic acid produced improved weight gains and lower thyroid weights in rats who received these meals as the only source of protein. Unheated cv 940 meal on autolysis did not produce detectable amounts of nitriles and increased weight gains were observed in rats ingesting the autolysed meal. Steaming of unheated meal similarly gave increased weight gains and the effects of steaming and autolysis were additive. The rates of weight gain of rats who ingested unheated and heated meals were different for the first ten days of feeding the meals but subsequently were similar, indicating the possibility of palatability factor(s) or another appetite depressing factor(s) being present in unheated meals. Trypsin inhibitor activities determined for various rapeseed meals were low as compared to soybean. Chlorogenic acid and myrosinase, both known constituents of rapeseed, did not show any trypsin inhibitor activity. In vitro digestibility measurements with pancreatin and pepsin didnot show significant differences between heated and unheated meals nor did an in vivo digestibility trial, although the rats consumed less of the feed containing unheated meal.
A simple method for the approximate determination of S‐methylcysteine sulphoxide (kale anaemia factor)
Authors: Matheson Norman A. , Moir Alexander W.
Published: November 2006

A method is described by which the S‐methylcysteine sulphoxide content of plant material may be determined approximately in a large number of samples with little labour, apparatus or staff. The presence of SMCO in some plants and its absence in others was confirmed and the method was sufficiently sensitive to reveal varietal differences within a species.
Diagnosis of manganese deficiency in sugar beet and response to manganese applications
Authors: Farley Ralph F. , Draycott A. Philip
Published: November 2006

Thirty field experiments during 1969 to 1975 on Fenland farms in East Anglia tested response by sugar beet to manganese. The percentage of plants showing manganese‐deficiency symptoms or the concentration of manganese in the foliage during spring predicted response more reliably than soil analysis. The percentage of plants with symptoms was closely related to the concentration of manganese in sugar‐beet leaves and to the increased yield of roots from treatment, but correlations between plant and soil variables were poor. Analyses of exchangeable manganese extracted with normal ammonium acetate buffered to pH 7.0, the most reliable of several soil tests, predicted the occurrence of manganese deficiency. This test differentiated between fields of healthy and manganese‐deficient sugar beet but did not predict the magnitude of response to manganese treatment. A classification of fields where sugar beet are likely to respond to manganese is presented.
The interaction of nitrogen and potassium nutrition on dry matter and nitrogen yields of the graminae: Perennial ryegrass (Lolium perenne)
Authors: Talibudeen Oscar , Page Michael B. , Mitchell J. Douglas D.
Published: November 2006

Nitrogen and potassium uptake and yields of perennial ryegrass, grown in controlled environments in three experiments, are examined in relation to the N and K status of the soil medium, defined by a (N/K)soil atom ratio. Maximum dry matter yields (DMY) were obtained at (N/K)s values ranging from 4–40 for four “high K” soils and 10–90 for a “low K” soil. The N concentration in the crop increased approximately 50% with a ten‐fold increase in the (N/K)s value although, in the “low K” soil, the relationship suggests that K deficiency may be limiting N uptake. No rational explanation can be given why the percentage N value in grass in one experiment is significantly less than in the other two. Exchangeable Na in “low K” soils is known to substitute for K during crop growth. Organic N in soils mineralises under favourable environmental conditions to provide N for crop growth. The possible contribution of these two factors to the observed relationships between N concentration and (N/K)s, and between (N/K)plant atom ratio and (N/K)s values, is discussed briefly.
Sulphur‐coated urea as a fertiliser for potatoes
Authors: Cox David , Addiscott Thomas M.
Published: November 2006

In a field experiment comparing sulphur‐coated urea (SCU) and “Nitro‐Chalk” at rates up to 400 kg N ha−1, potato tuber yields were greater with “Nitro‐Chalk” at rates up to 200 kg N ha−1, but there was no consistent difference between forms of N at larger rates. The crop recovered more N from “Nitro‐Chalk” at all rates except 350 kg N ha−1. The largest measured yield was at 200 kg N ha−1 with “Nitro‐Chalk” and 250 kg N ha−1 with SCU, and the optimum N rate inferred from split‐line regressions of yield on N rate was also at a lower N rate with “Nitro‐Chalk”. Yields of winter wheat following the potatoes increased significantly with the N rates given to the potatoes and, at rates above 200 kg N ha−1, were larger where SCU had been used. SCU residues also lessened the response of the wheat to a spring top‐dressing of new N slightly more than those of “Nitro‐Chalk”. The sum of the apparent recoveries by the two crops of N given to the potatoes was greater from “Nitro‐Chalk” at rates up to 200 kg N ha−1. In the glasshouse, potato plants grown in 3 kg soil took 71 days to initiate tubers when given 2 g N as ammonium nitrate but this time was much decreased as increasing proportions of SCU were used. When 1 g N was given, the time was only 47 days with ammonium nitrate and the proportion of SCU had little effect. In the field, the number of tubers per plant by mid‐June decreased with increasing N rate with “Nitro‐Chalk” but not with SCU.
A field survey of pistachio (Pistacia vera) nut production and storage in turkey with particular reference to aflatoxin contamination
Authors: Denizel Turgut , Jarvis Basil , Rolfe Edward J.
Published: November 2006

A field study of soils and pistachio nuts in three major pistachio‐growing areas of Turkey has been undertaken. The predominant soil fungus isolated from all three areas was Aspergillus niger; isolates of Fusarium, Trichoderma, Mucor and Rhizopus species were also common. A flavus and A. ochraceus and related organisms were isolated only from the plateau of Gaziantep. The dominant external mycoflora of the immature nuts from all sites consisted of A. niger, A. flavus and Penicillium spp. There was no evidence for fungal contamination of immature endosperms nor of freshly dehulled nuts, but stored dehulled nuts and dust samples taken from ware‐houses were extensively contaminated with A. flavus, A. niger and A. ochraceus. Of 43 A. flavus isolates tested, 20 produced aflatoxins on laboratory media or on rice; all 11 isolates of A. ochraceus tested produced ochratoxin A on laboratory media. The results obtained are discussed in relation to agricultural and marketing practices for Turkish pistachio nuts.
Moisture‐equilibrium relative humidity relationships in pistachio nuts with particular regard to control of aflatoxin formation
Authors: Denizel Turgut , Rolfe Edward J. , Jarvis Basil
Published: November 2006

Adsorption and desorption isotherms have been determined both manometrically and by weight equilibration for Turkish pistachio nut kernel, shell and hull. Comparison of the calculated and experimentally determined adsorption isotherms for whole nuts showed good correlation. Nuts inoculated with Aspergillus flavus conidia were equilibrated to various ERH levels and stored in controlled environment cabinets at 28°C. Competitive growth of xerophilic strains of A. amstelodami prevented growth and aflatoxin production by the A. flavus at ERHs of 86% and below. At 88% ERH marked aflatoxin production occurred but competition was observed between the A. flavus and A. niger. In sealed containers metabolic moisture from growth of A. amstelodami raised the ERH from the initial 85% and permitted toxin production by A. flavus. The results are discussed in relation to post‐harvest handling and storage of pistachio nuts.
Red wine aroma: Identification of headspace constituents
Authors: Bertuccioli Mario , Viani Rinantonio
Published: November 2006

Gas chromatrography–mass spectrometry, using the special sampling technique described previously, revealed 39 components in the headspace of red wine. Nineteen of the components have not previously been detected by headspace techniques and two are reported for the first time in wine aroma: dehydroionene (1,1,6‐trimethyl‐1,2‐dihydronaphthalene) and 2‐(ehtoxymethyl)furan. The latter is one of the compounds formed on ageing.
Some further studies on incubator reject eggs
Authors: Heaney Robert K. , Curtis R. Frank
Published: November 2006

Individual incubated and unincubated unfertilised eggs and 18‐day incubator reject eggs have been measured by an improved assay for β‐hydroxybutyric acid. Concentrations below 0.2 mg/100 g egg were found consistently for unfertilised eggs whether they had been incubated or not; 18‐day incubator rejects included eggs with concentrations of β‐hydroxybutyric acid up to 180 mg/100 g egg with a mean value of 13.8 mg/100 g egg. It is suggested that the different levels of β‐hydroxybutyric acid can be approximately related to the embryological status of individual incubator reject eggs and the possible significance of this is discussed. Limiting the concentration of β‐hydroxybutyric acid to not more than 0.2 mg/100 g in any sample of liquid whole egg would effectively preclude adulteration of fresh liquid whole egg with incubator reject eggs.
The volatiles of off‐flavoured unblanched green peas (Pisum sativum)
Authors: Murray Keith E. , Shipton Jack , Whitfield Frank B. , Last John H.
Published: November 2006

Volatile extracts of moderately off‐flavoured frozen peas, prepared by vacuum sublimation followed by concentration of the sublimate by low temperature vacuum distillation, were examined by gas chromatography, silica gel chromatography and combined gas chromatography–mass spectrometry. The constituents identified included alcohols (29), carbonyls (31), esters (12), hydrocarbons (19), terpenes (6) and 3‐alkyl‐2‐methoxypyrazines (3). Olfactory monitoring of the gas chromatographic column effluent indicated that most of the strong odours were associated with alkanals, alk‐2‐enals, alka‐2,4‐ and 2,6‐dienals, octa‐3,5‐dien‐2‐ones, 3‐alkyl‐2‐methoxypyrazines and hexanol. However, no compound which, by itself, could account for the “hay‐like” off‐flavour of peas was evident. The off‐flavour is considered to be complex and composed largely of the more odorous unsaturated carbonyls derived from the enzymic breakdown of the unsaturated pea lipids. The volatiles of pea shells similarly examined were found to contain many of the compounds present in peas.
The reactions of sulphur dioxide in dehydrated vegetables
Authors: Gilbert John , McWeeny David J.
Published: November 2006

The reactions of 35S sulphur dioxide incorporated into laboratory dehydrated vegetables (cabbage, carrots, potatoes) from a sulphited scald liquor have been investigated. The results showed that immediately after dehydration only 35–45% of added sulphite was measurable as sulphur dioxide. The remainder of the added sulphite, apart from a small percentage which had been converted to sulphate, was present in the form of organic sulphur compounds.
The effect of conditioning on the myofibrillar proteins of pork muscle
Authors: Penny Ian F.
Published: November 2006

Storage of pork muscle caused changes in the troponin complex of myofibrillar proteins. The changes were temperature dependent and progressive as conditioning proceeded. An alteration in actin also occurred but this became apparent only when myofibrils had been extracted with 5 mM Tris pH 8.2. About 60% of the proteins in an extract of myofibrils in 5 mM Tris pH 8.2 were bound to the precipitate formed with added F‐actin. After conditioning of the pork muscle, the amount of proteins in a Tris extract which were bound to added F‐actin was considerably reduced. Some of these changes were also observed in myofibrils which had been treated with a Ca2+ activated proteinase.
Electrophoretic analysis of wheat and rye mixtures in meal, flour and baked goods
Authors: McCausland Jeanette , Wrigley Colin W.
Published: November 2006

Starch gel electrophoresis of endosperm prolamines extracted with 2 M urea, provides distinction between varieties of either wheat or rye, but the major differences in general pattern type between all rye samples and all wheat samples offers a basis for distinction between the two cereals. The proportions of wheat and rye in a mixture can be determined by comparing relative areas of densitometric scans for standard mixtures with that of a sample for analysis, or by direct calculation from area ratios for pure wheat and rye. For baked products, extraction with urea containing a reducing agent is recommended. Electrophoretic patterns are altered both as a result of baking and of using the reducing agent, but distinction between wheat and rye is still possible.
An autoradiographic technique for the location of conditioning water in wheat at the cellular level
Authors: Moss Raymond
Published: November 2006

A technique was devised whereby sections of wheat grains, conditioned with tritiated water, were used to produce an autoradiographic pattern of the distribution of this water. This enabled a more precise location of the conditioning water to be made than could be achieved using halves of labelled wheat grains. Within 1 h the labelled water had penetrated into the aleurone cells, and in many cases, into the starchy endosperm to a depth of 50–60 μm. The embryo and scutellum also absorbed the water with great rapidity. Subsequent penetration into the starchy endosperm was delayed for several hours. No morphological changes were observed that could account for the release of water by the aleurone cells. The cells of the embryo and scutellum appeared to bind the water more strongly than those of the aleurone and after 48 h lying time were still more heavily labelled than the other components of the wheat grain.
Analytical study of tamarugo (prosopis tamarugo) an autochthonous chilean feed
Authors: Pak Nelly , Araya Hector , Villalón Raymona , Tagle Maria A.
Published: November 2006

Tamarugo is a very interesting tree growing in desert and semidesert areas in the north of Chile. The mature fruit and dry leaves of tamarugo fall over the soil forming a thick layer which can be used all year round as the sole feedstuff for sheep and cows. The existence of tamarugo therefore suggests the possibility of keeping breeding ruminants in a desert area. Consequently a chemical and toxicological investigation has been carried out. Results for chemical composition, caloric content, mineral composition (Ca, P, Fe, Na, K, Cu, Zn, Co, Mg and Mn) in mature and green fruits, dry and green leaves and mature seeds, are presented and discussed in comparison with other feedstuffs and with nutritional requirements of sheep. Protein quality studies on the seed were carried out in rats. Attention was given to the presence of possible toxic components: cyanogenetic glucosides, haemagglutinins, saponines and antitryptic factor(s).
Chemical composition of silages treated with some volatile fatty acids, with special reference to the changes in sugars
Authors: Ohyama Yoshinobu , Masaki Shigehiko
Published: November 2006

In eight separate experiments with laboratory silos, silages were prepared with 50 mmol caproic (nC6), isocaproic (iC6), valeric (nC5) and isovaleric (iC5) acid additions per kg Italian ryegrass or cocksfoot, and stored at 25°C for 70 days. In the nC6 and iC6 treatments, fermentation was consistently inhibited, and also the contents of water‐soluble carbohydrates (WSC) were considerably higher in the silages than in the grasses. This increase in WSC was partly explained by the increase in glucose but the difference between WSC and “glucose + fructose” was clearly larger in the silages than in the grasses. In the nC5 and iC5 treatments, various results were obtained; in some cases, presumably due to high dry matter content, fermentation was inhibited and WSC increased, while, in one case, fermentation was improved with higher lactic acid and lower butyric acid production than in the control silage. According to the results of five experiments with bag silos, although the inhibition of fermentation was observed by the treatment with nC6, little or no increase in WSC during ensilage was found.
Artefact production in the Likens‐Nickerson apparatus when used to extract the volatile flavorous components of cod
Authors: McGill Alister S. , Hardy Roy
Published: November 2006

An investigation currently being conducted into the flavour volatiles present in cold‐stored cod (Gadus morhua) has shown that the use of the Likens‐Nickerson apparatus for their extraction gives rise to artefacts. The artefacts, which are produced by oxidation of the lipids, can be minimised or suppressed by the use of antioxidants and carrying out the extraction in the absence of oxygen.
The particle‐size distribution in wheat endosperm starch
Authors: Evers Anthony D. , Lindley John
Published: November 2006

Particle‐size distribution in samples of endosperm starch from six types of wheat was determined by microsieving. The size distribution of two of these samples and of six others was analysed automatically by the Coulter Counter and Quantimet. The results indicate that more than one‐third of the total weight of starch is contributed by granules with diameters less than 10 μm. This value exceeds, by a wide margin, the proportion generally attributed to granules of this size.
Changes in proteins and amino acids in developing soybean seed and effect of phosphorus nutrition
Authors: Kapoora Amin C. , Gupta Yogindera P.
Published: November 2006

Two varieties of soybean (Bragg and Punjab‐I) grown in pot culture with three levels of phosphorus were studied for the changes in protein content, ether extract, amino acids and protein fractions during the development of the seed, and the effect of phosphorus nutrition thereon was also studied. The non‐protein nitrogen, which formed a substantial portion of total nitrogen at early milky stage, decreased and true protein increased as the seed matured, but crude protein did not seem to alter much during the seed development, whereas ether extract gradually increased with maturity. The concentrations of free amino acids such as lysine, hydroxy‐proline and tryptophan decreased whereas those of glutamic acid and alanine increased as the seed approached maturity. However, the total concentration of methionine and tryptophan in the protein of the seed was not much affected by maturity. The albumin fraction decreased from the early milky stage to the maturity stage. Glutelin rapidly increased from the early milky stage to mid‐milky stage and sharply declined at the mature stage whereas the glycinin fraction rapidly increased from mid‐milky to the mature stage of seed development. The prolamine fraction did not vary during seed development. Phosphorus application increased crude protein and true protein and decreased ether extract but had little effect on amino acids and protein fractions.
The influence of solution concentration of aluminium, arsenic, boron and copper on root growth in relation to the phytotoxicity of pulverised fuel ash
Authors: Collier Graham F. , Greenwood Duncan J.
Published: November 2006

To find whether the concentrations of aluminium, arsenic, boron or copper and soluble sulphate salts which have previously been found in the aqueous phase of water saturated pulverised fuel ash (PFA) are sufficiently high to restrict growth, lettuce seedlings were grown on filter paper saturated with a solution containing various concentrations of each of the different ions. Over a period of five days root growth was reduced by half when the concentration of aluminium was increased to 2.0 mg/litre, arsenic (As3+) to 1.6 mg/litre, boron to 90 mg/litre or copper to 0.3 mg/litre or when the soluble sulphate salts were increased to 100 mEq/litre (conductivity 8 × 10−3 ohm−1 cm−1 at 20°C). The concentrations of ions in the aqueous phase of wet PFA depend on pH which varies greatly from one batch of ash to another. The concentrations of aluminium and copper in equilibrium with acid batches of ash and those of arsenic in equilibrium with alkaline batches of ash were sufficiently high to restrict growth. The concentrations of boron and soluble salts were always at phytotoxic levels irrespective of the pH of the ash.
Nutritional evaluation of high protein genotypes of barley
Authors: Bansal Hukam C. , Srivastava Kailash N. , Eggum Bjørn O. , Mehta Shanti L.
Published: November 2006

High protein strain BI and high lysine mutant Notch‐2 of barley were evaluated for their nutritional quality and compared with standard varieties. BI with bold and plump grains was found to possess higher inherent protein synthesising capacity without affecting starch synthesis. Higher protein percentage in Notch‐2 was due to reduced grain weight. It is suggested that protein per grain and protein yield per unit area should be taken as indices in breeding for improvement in protein quality. Chemical as well as biological tests showed that BI and Notch‐2 are the genotypes with better protein quality as compared to NP 113 and Jyoti. Higher lysine content in Notch‐2 was mainly due to the higher proportion of albumin and decrease in prolamin fraction. Digestible energy, however, was low in Notch‐2.
Re‐examination of the linear glutenin hypothesis
Authors: Ewart J. A. D.
Published: November 2006

The hypothesis that glutenin molecules consist of polypeptide chains joined by SS bonds into linear concatenations, instead of into branching giant molecules, is further examined. The concept that secondary forces can build up sequentially to produce appreciable tension in the molecules appears to fit the facts better than the idea that entangled molecules behave like a knot, which predicts a relation between tenacity and mol.wt. not observed for other high polymers. Work hardening arises because orientation makes the most effective use of secondary forces, the molecules being aligned so that they overlap by substantial fractions of their lengths. SS interchange in dough not only relieves stress but controls the average length of concatenations. Viscous flow depends predominantly on molecular slip, but is assisted by mechanical fission and SS interchange. In a resting dough mechanical scission is absent and SS interchange makes a relatively greater contribution to stress relaxation. Mechanical scission will not occur in terminal segments of concatenations. In an overworked dough, the length of many concatenations is at least halved by mechanical scission, greatly reducing the resistance. The predicted level of SH groups produced by mechanical fission is of a similar order to an experimental value quoted in the literature.
Distribution of lead and other metals in tea leaves, dust and liquors
Authors: Michie Norman D. , John Dixon E.
Published: November 2006

When samples of certain teas were analysed for lead, repeat determinations made on the same samples showed a wide variation in the results. This was found to be due to dust particles, with a high lead content, which were dispersed throughout the tea leaves. Further work showed that there was also more iron, zinc and copper in the dust than in the leaves. Analyses of tea prepared as for drinking showed that only a small amount of the lead, cadmium, nickel, iron, zinc and copper present in the leaves passed into the brew. The proportion of each metal extracted into the brew appeared to be independent both of the strength of brew and of the type of water used. Work with tannic acid solution indicated that soluble polyphenols could be responsible for complexing metals.
Latency properties of polyphenol oxidase in two avocado cultivars differing in their rate of browning
Authors: Kahn Varda
Published: November 2006

Differences in the degree of browning of two cultivars of avocado, Lerman and Fuerte, were investigated by studying the relative activities of buffer‐soluble (“soluble”) and detergent‐soluble (“bound”) forms of the enzyme polyphenoloxidase (PPO). The soluble form was found to exist in a latent as well as an active state. Different isoenzyme patterns were shown to exist for soluble and bound‐PPO as determined by gel electrophoresis and electrofocusing. Sodium dodecylsulphate increased the PPO activity and the protein extracted from the acetone powder without releasing any additional isoenzymes. It did, however, activate latent PPO in the crude and partially purified PPO fractions. The ratios between soluble/bound and between active/latent forms of the PPO enzyme were similar in both avocado cultivars studied. It was therefore concluded that differences in the rate of browning between the two cultivars were accountable more in terms of total and specific activity of PPO rather than in the proportion of the enzyme in bound or latent forms.
Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age”
Authors: Chris Somers T. , Evans Michael E.
Published: November 2006

Red wine colour is an integration of contributions from monomeric anthocyanins and polymeric pigment forms. Because of gross differences between the two fractions in their responses to pH change and to SO2 addition, approximate measures of the states of anthocyanin equilibria in young red wines can be routinely made. Recent correlations of such measures with independent assessments of relative wine quality have prompted further examination and development of the original analytical concepts. The equilibria may be described in terms of two percentage parameters α and α ', the values of which are related to wine pH and to SO2 added after fermentation. Measures of free SO2 and also molecular SO2, anthocyanin content and total phenolics are obtained from the same set of spectral data. The interpretations are based upon a number of analytical premises for which certain approximations have been necessary. These appear to be well justified in comparative evaluations because of the wide range of parameter values observed in surveys of current vintage wines. Observations of ageing changes in the composition of wine colour, with proposed spectral indices of “chemical age”, are also presented.
Structures of triacylglycerols in lamb fat with elevated levels of linoleic acid
Authors: Clement Hawke J. , Morrison Ian M. , Wood Pauline R.
Published: November 2006

Triacylglycerols (TGs) isolated from perirenal and subcutaneous adipose tissue were analysed for the intramolecular arrangement of their component fatty acids (FAs). Five lambs were fed encapsulated sunflower oil to increase the proportions of linoleic acid (18:2) in the tissue fats, and three lambs were fed the same diets without encapsulated sunflower oil. There was a preferential esterification of 18:2 in position 2 of the TGs of the adipose tissues, and over the range of total 18:2‐content examined, there was an almost linear relationship between the 18:2‐content of the TGs and the proportion in position 2. Appreciable 18:2 entered position 3, but the increased proportion of 18:2 in this position with increasing 18:2 in the TGs was much less than in position 2. Lamb fats with the highest proportion of 18:2 contained the highest proportion of TGs with 54 acyl carbons and the lowest proportions with 48, 50 and 52 acyl carbons. To a large extent this resulted from the replacement of palmitic acid by 18:2. Diene TGs containing one 18:2 and two saturated FA residues were present in adipose tissues with elevated levels of 18:2 but were not detected in TGs from lambs on the non‐supplemented diet. The proportions of TGs containing three or more ethylenic bonds also increased substantially.
The flavonol content of peas as influenced by variety and light, and a note on the flavonol content of broad beans
Authors: Herrmann Karl , Wöldecke Martin
Published: November 2006

The flavonol contents of the leaves and pods of peas are influenced particularly by the amount of light irradiation received, while varietal differences appear to be of lesser importance. The seeds contain only traces of flavonols (< 1 part/106). Broad beans on the other hand contain ca 30–70 parts/106 of flavonols, determined as kaempferol, quercetin and myricetin after hydrolysis of the respective glycosides. The flavonols are localised mainly in the skin. No myricetin could be detected in the pods and leaves.
The use of caproic acid to prevent aerobic deterioration of silages after opening, with special reference to the amounts and time of application
Authors: Ohyama Yoshinobu , Hara Shin‐Ichiro , Masaki Shigehiko
Published: November 2006

The effectiveness of caproic acid (hexanoic acid) addition to silages prepared from Italian ryegrass or cocksfoot (dry matter 16.3–34.5%) in preventing aerobic deterioration after opening was investigated in five experiments with varying amounts and times of application. Silages prepared in PVC bag silos were transferred to expanded polystyrene containers and left in a room at 25°C for 7 days with access to air. Aerobic deterioration was judged by rise in temperature, increase in pH and changes in the counts of yeasts and moulds. A low dry matter silage containing a fairly large amount of butyric acid was stable, and another low dry matter silage was relatively stable. Silages made from wilted grass deteriorated. Application of 50 mmol/kg grass at ensiling prevented deterioration in all cases. The effect was also observed with 50 mmol addition at opening, 10 mmol at ensiling and 10 mmol at opening in that order.
Effect of pre‐press treatments of vegetation on the quality of the extracted leaf protein
Authors: Fafunso Michael , Byers Marjorie
Published: November 2006

The effect of various treatments during processing on the quality of extracted leaf protein concentrates from grass and lucerne has been investigated. There was little difference in the N contents of the heat‐coagulated leaf proteins from various extracts. The preparations contained only small amounts of extractable phenolic compounds when polyvinylpyrrolidone (PVP) was present during the extraction procedure. Conversely, all leaf proteins made by processes involving treatment with alkali had a larger phenolic content. Some of the phenolic compounds extracted have been tentatively identified. The amino acid composition and in vitro digestibility, with thioglycollic acid‐activated papain, of all preparations were similar. These results are discussed in relation to the known in vivo digestibility of extracted leaf protein concentrates.