bluuebunny/crossref_metadata_2025 huggingface dataset:
Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning
Authors: Burton H. S. , McWeeny D. J. , Biltcliffe D. O.
Published: November 2006

The browning potentialities of a number of carbonyl compounds has been examined. From the results it is clear that most rapid browning with a reactive nitrogen function occurs with straight chain αβ‐unsaturated aldehydes. When the conjugated unsaturation is within a ring structure, as in the furfurals, chromophore development is slower. When the unsaturated centre is substituted, the browning rate is much reduced. Saturated carbonyl compounds are of relatively low browning potential.

The retardation in the browning of carbonyl/amino systems caused by sulphites is due to combination of the sulphite both with the carbonyl group and with unsaturated centres. The latter reaction probably occurs by an ionic mechanism in the case of αβ‐unsaturated carbonyl compounds.

Inactivation of sulphites as browning reaction inhibitors occurs through combination at sites of unsaturation to form sulphonates, which do not readily yield SO2 on acid hydrolysis by the Monier‐Williams technique. This explains the loss of sulphites observed on storage of foodstuffs, and the observations that sulphite loss is not matched by concomitant equivalent sulphate development or loss of volatile sulphur, or by the formation of free sulphur.
Cooling bulk grain in the British climate to control storage insects and to improve keeping quality
Authors: Burges H. D. , Burrell N. J.
Published: November 2006

A study of the properties of bulk grain, the heat production of insects and their rates of breeding shows that the cooling of grain in bulk by aeration should control granivorous insects. The grain temperature needs to be lowered to 17–22°, depending on the species of insect. Deterioration of the grain, particularly of its viability, must be avoided, before, during and after cooling by aeration; safe combinations are given for grain moisture content, storage temperature and storage time. Laboratory‐scale aeration experiments indicate that barley will not absorb moisture unduly if aerated with untreated air when the atmospheric relative humidity does not exceed 75% in autumn or 80% in winter.

An example of the successful cooling of large bulks of malting barley by aeration with fans in commercial stores is described. Aeration for 56–94 h. at the rate of 0.16 cu. ft./m. of air per bushel of grain, in one to three stages, cooled 240,000 bushels (6000 tons) of malting barley in five fairly shallow stores within 3 months of the start of loading. Grain was cooled most quickly along the shortest distances between the aeration duct and the surface of a bulk.

On the basis of a review of weather information for 12 years the British Isles were divided into three regions, good, satisfactory and doubtful for aeration. The barley stores described were in the good region. Design of aeration systems for British weather conditions is discussed, including automatic control of aeration.

It is concluded that in British conditions cooling by in‐store aeration is a reliable, labour‐saving, economic method of avoiding the trouble caused by granivorous insects in stores of cereal grains. It should also enable some economies in the amount of drying or of cooling in dryers to be made. Of the cooling methods considered, in‐store aeration is the most economical method of cooling the grain.
The insoluble cell wall polysaccharides of strawberries during the later stages of ripening and after preservation and storage under commercial conditions
Authors: Wade P.
Published: November 2006

Preparations containing the insoluble cell wall have been isolated from two varieties of strawberries at three stages during the ripening of the fruit and at intervals during 40 weeks' storage of fruit preserved under commercial conditions by (a) freezing, (b) sul‐phiting or (c) canning. The component anhydro‐sugars and ester groups making up the polysaccharide fraction of the preparations were determined. The results obtained suggest that marked changes in the texture of the strawberries occurring at various stages of the investigation were not accompanied by large changes in the composition of the insoluble cell wall polysaccharides.
Factors affecting the nutritive value of fat for calves. I.—the mode of incorporation into milk diets
Authors: Raven A. M. , Robinson K. L.
Published: November 2006

The merits of different methods of incorporation of fat into milk diets for calves were studied by determining the apparent digestibility of the fat and its ability to promote a high efficiency of nitrogen retention. All the diets were reconstituted with water and fed in liquid form.

Butterfat included in a diet by melting and then blending with spray‐dried separated‐milk powder had an average digestibility of 71.8 ± 5.9% compared with 95.2 ± 1.5% for the butterfat in a spray‐dried whole‐milk powder. The poorer digestibility was associated with markedly lower nitrogen retention. The inclusion of 3.3% of lecithin in the blended butterfat increased the average digestibility of the fat to 88.3 ± 4.2% and also brought about a substantial improvement in nitrogen retention.

Palm‐kernel oil in an homogenised spray‐dried milk powder had a mean digestibility of 94.1 ± 1.4%. An addition of 3.3% of lecithin to the oil was associated with a slightly higher digestibility (96.3 ± 1.0%).

Tallow containing 3% of added lecithin had a mean digestibility of 70.7 ± 4.44; when melted and then blended with spray‐dried separated‐milk powder compared with 86.8 ± 2.2% when in an homogenised spray‐dried milk powder.

It was concluded that, for optimum digestibility of fat in filled (lipid supplemented) milk diets, the fat must be adequately homogenised. Since the inclusion of lecithin is associated with slightly higher digestibility of homogenised fat, its addition is considered desirable to ensure maximum digestibility of the fat.

The mean digestibility of tallow added to reconstituted spray‐dried separated milk as a concentrated fat homogenate containing emulsified tallow 30%, separated‐milk solids 3% and water 67% was 85.7 ± 2.5%, compared with 86.5 ± 3.4% for tallow in a reconstituted homogenised spray‐dried powder.
Further investigations of chemical concentration gradients in apples
Authors: Wilkinson B. G. , Perring M. A.
Published: November 2006

Previous results are confirmed. There are high concentrations of minerals in the outer 0.5 mm., a fall to minimum values in the outer cortex, and then again higher values in the core region of apples. Relative to the rest of the tissue, magnesium, calcium and nitrogen are in very high concentration in the peel.

If the peel is excluded, alcohol‐soluble matter (which is mainly sugar) and starch are the only fractions which showed a steady decrease in concentration from outside to inside.

There were no obvious differences in the distribution patterns between two samples of apples with different keeping qualities.

Apart from a considerable loss of free acid from the peel, there were no great changes in concentration patterns after storage for about 10 weeks at 0°.

It is concluded that there will be inaccuracies if it is assumed that analysis of portions of tissue will give the same results as analysis of the whole fruit.
Determination of water‐soluble carbohydrates in grass
Authors: McDonald P. , Henderson A. R.
Published: November 2006

A simple method involving a single extraction procedure is given for the determination of water‐soluble carbohydrates (sugars + fructosans) in grasses. Factors such as storage of grass samples and clarification, hydrolysis and storage of extracts are discussed. The method is likely to have a routine application in silage studies where a measure of fermentable carbohydrates is required.
Stretching characteristics of gluten washed from air‐classified fractions of english and manitoba wheat flours
Authors: Kaminski E. , Halton P.
Published: November 2006

The rate of stretching under constant load of gluten washed from different air‐classified fractions of flour is greatest for gluten from a 35–63‐μ fraction and least for that from fractions containing particles less than 35 μ in size.

Comparable differences in the resistance to stretching on a ‘Research’ extensometer have been found for starch‐gluten doughs.

Variations in the Resistance‐Extensibility relationship of the unyeasted doughs together with the results of extensometer tests made on fermented starch‐gluten doughs suggests that gluten from different flour fractions varies in its state of oxidation rather than in strength.
Component fatty acid analyses by reversed‐phase partition chromatography
Authors: Subbaram M. R. , Rajagopal N. S. , Paulose M. M. , Subbarao R. , Roomi M. W. , Achaya K. T.
Published: November 2006

Analysis by RPPC on silicone‐impregnated Celite using aqueous acetone of different concentration for elution was first standardised with good results for artificial mixtures of pure fatty acids. Seed and kernel fats containing various fatty acids, including those from the Palmae, Rhamnaceae and Guttiferae (usual fatty acids), Malvaceae (epoxyoleic acid), Cruciferae (erucic acid) and Euphorbiaceae (ricinoleic acid) were then examined. Fats analysed for the first time include those from castor hulls, and from seeds of date, roselle, hollyhock, garden cress and turnip. Considerable differences from earlier analysis were found for seed fats of Zizyphus jujuba, Indian cottonseed of three Gossypium varieties, Indian toria (rape) and radish.
Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their value as indices of freshness and of inosine 5′‐monophosphate concentration
Authors: Jones N. R. , Murray J.
Published: November 2006

Ion‐exchange chromatographic procedures were modified so that non‐phosphorylated derivatives in muscle extracts could be separated rapidly from nucleotide precursors. Separations were effected either by filtration through a resin bed or by the shaking of extracts at appropriate pH with resin. Nucleotide dephosphorylation was calculated from ultra‐violet absorption measurements before and after treatment. The performances of the procedures were compared with that of the fractionation of extracts with barium. The validities of these rapid analyses as indices of absolute nucleotide breakdown, inosine 5′‐monophosphate concentration and freshness, are discussed.
Composition studies on tobacco. XX.—Bases of cigarette smoke
Authors: Schmeltz Irwin , Stedman R. L. , Chamberlain W. J. , Burdick D.
Published: November 2006

The major components in the basic fraction of cigarette smoke studied herein were pyridine, isomeric picolines, 3‐vinylpyridine, nicotine, nornicotine, myosmine and 2,3′‐bipyridyl. Evidence for the presence of several isomeric lutidines, pyrrole, nicotinonitrile, 3‐ethylpyridine, methyl 3‐pyridyl ketone, metanicotine and anabasine was also obtained. The levels of the major bases in smoke from blended or unblended flue‐cured, burley, Maryland and Turkish cigarettes showed some differences which were discussed. The amounts of certain bases in the smoke from flue‐cured cigarettes having different organoleptic properties were determined and possible relationships between smoke flavour and chemical composition were discussed.
The degradation of malathion on stored maize and wheat grains
Authors: Rowlands D. G.
Published: November 2006

Maize and wheat treated with malathion was stored in sealed jars for 6 months and analysed monthly for malathion and its derivatives. Dimethyl phosphorothiolothionic acid, malathion mono‐acid and malathion di‐acid were identified by thin‐layer chromato‐graphy, but malaoxon and its corresponding derivatives were not detected. The breakdown of malathion under these conditions appears to be hydrolytic rather than oxidative, or both.
The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten‐starch loaves
Authors: Cawley R. W.
Published: November 2006

Loaves made from gluten and starch alone were inferior in volume and texture to loaves made with the addition of flour solubles. The effect of flour solubles was destroyed by enzymes which degrade polysaccharides but was unaffected by an active protease.

Other viscous gums were tested for effectiveness in improving the volume of gluten‐starch loaves. A wide range was effective, but some had no effect.
The prevention of browning during drying by the cold dipping treatment of sultana grapes
Authors: Radler F.
Published: November 2006

The activity of an active polyphenol oxidase which is mainly located in the skin of sultana grapes decreases during ripening, but it is still active at full maturity. It is suggested that the browning of untreated grapes during drying is mainly caused by this enzyme. The dipping process, used to increase the drying rate, prevents browning, but it does not affect the enzyme or its activity directly. The drying rate is increased without a corresponding increase in oxygen uptake of the fruit, so that it is concluded that the enzyme is unspecifically inhibited by rising sugar concentrations, and not by components of the dipping solution. The prevention of browning of drying grapes can be achieved by an increased drying rate without dipping treatment.

A mutant “Bruce's Sport” of the grape variety Thompson's seedless, which yields light‐coloured raisins, does not contain an active polyphenol oxidase, but contains similar amounts of phenols.
Determination of the water activity of some hygroscopic food materials by a dew‐point method
Authors: Ayerst G.
Published: November 2006

A dew‐point apparatus for the determination of the water activity of stored foods and other substances is described and its precision assessed. The results of measurements at two temperatures and over a range of moisture content on a number of varieties of foods are presented; they are discussed in relation to the phenomenon of hysteresis and used to test two published equations relating water activity to moisture content and temperature.
The composition of Bombacopsis glabra seed oil
Authors: Cornelius J. A. , Hammonds T. W. , Shone G. G.
Published: November 2006

The fatty acid composition of the oil has been examined and found to contain 34·5% of the cyclopropenoid acid sterculic acid, 43% of palmitic acid and small quantities of stearic. oleic and linoleic acids.
Protein denaturation in frozen fish. X.—changes in cod muscle in the unfrozen state, with some further observations on the principles underlying the cell fragility method
Authors: Love R. M. , Aref M. M. , Elerian M. K. , Ironside J. I. M. , Mackay Eleanor M. , Varela M. G.
Published: November 2006

A study was made of the changes in the muscle proteins that occur when cod are kept in ice, using both protein extractability in salt solution and ‘cell fragility’ values as criteria. The results by the two methods did not agree, and the reason for this is discussed with the aid of photomicrographs of homogenates of cod muscle. It appears that changes in extractability are the consequence of a binding together of structural protein molecules and perhaps myofilaments, while a binding together of myofibrils is the agent causing changes in cell fragility readings. Cold storage changes the fragility of the cells (breakdown to fibril level), while bacterial action during stowage in ice changes the fragility of the myofibrils.
Studies on rumen metabolism. IV.—effect of carbohydrate on ammonia levels in the rumen of pasture‐fed cows and in rumen liquors incubated with ryeǵrass extracts
Authors: Robertson J. A. , Hawke J. C.
Published: November 2006

Paired feeding of rumen‐fistulated cows showed that 7.4‐14.8% increases in nitrogenous constituents in pasture led to higher maximum concentrations of ammonia in the rumen 2–4 h. and higher minimum values 6 h. after feeding. Infusion of 500 g. of starch into the rumen was not always effective in lowering ammonia content to the control levels when additional nitrogen, equivalent to about 130–160 g. of protein each feeding period, was included as a pasture constituent. In general, 900 g. of starch in similar conditions led to ammonia levels of the same order as recorded in the controls. Infusion of starch did not increase VFA concentrations.

Incubation of rumen liquor with ryegrass extract gave rapid production of ammonia. This could be largely prevented by the addition of galactose, sucrose, lactose and glucose. The results suggest that one of the factors that can limit the utilisation of pasture protein is likely to be the amount of soluble sugars and other readily hydrolysed carbohydrate available in the pasture.
Chlorophyll bleaching by legume seeds
Authors: Holden Margaret
Published: November 2006

Legume seeds and extracts made from them bleached chlorophyll in the presence of long‐chain fatty acids. The most effective acids were substrates for lipoxidase, but oleic acid and even palmitic and stearic acid were also active. The bleaching was inhibited by commercial antioxidants.

Chlorophyll was bleached by extracts which had lipoxidase activity but not by purified lipoxidase preparations. Addition of lipoxidase to seed extracts stimulated bleaching 2‐ to 3‐fold with linoleic acid but only slightly with oleic acid.

The optimum pH for bleaching was about 6, and for linoleate hydroperoxide formation was near 8. Evidence is given that at pH 6 hydroperoxide was being destroyed.

Chlorophyll appears to be bleached by co‐oxidation during a chain reaction involving peroxidation of fatty acid and the breakdown of hydroperoxide by a heat‐labile factor.
Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness
Authors: Herring H. K. , Cassens R. G. , Briskey E. J.
Published: November 2006

Tenderness of semitendinosus and psoas major bovine muscles was markedly affected by: (1) allowing the muscle to undergo rigor mortis and the associated contraction, following pre‐rigor excision, or by (2) pre‐rigor excision followed by restraint in a stretched state while the muscle undergoes rigor mortis. The extent of stretch or contraction induced by pre‐rigor treatment was reflected by the sarcomere length. The average sarcomere length of the semitendinosus and psoas major muscles differed widely when samples were removed post‐rigor from the carcass. The data indicate that the state of contraction (measured by sarcomere length), when altered in different portions of the same muscle by treatment, or when varying naturally in different muscles, was associated with tenderness.
The nutritive value of leaf protein concentrates determined in biological tests with rats and by microbiological methods
Authors: Henry Kathleen M. , Ford J. E.
Published: November 2006

The biological values and true digestibilities of a number of leaf protein concentrates have been determined by the balance‐sheet method at an 8% level of protein intake on young growing rats. Determinations were made on preparations from the leaves of 14 different species of plants. The effects of several methods of drying the concentrates and of the maturity of the leaves at harvesting were studied. The availability of some essential amino‐acids was determined microbiologically in selected samples; in all of them methionine was less available than in whole egg proteins. The microbiological results were consistent with the biological findings. In general biological values of the proteins in the leaf concentrates were of the order found for good quality plant proteins such as those of legume and cereal seeds and of yeast but true digestibilities were lower. Freeze‐drying, drying by acetone extraction and drying on starch in a current of air proved satisfactory but oven‐drying at 100° caused a significant decrease in biological value and a more marked loss of true digestibility. Biological values and true digestibility increased with the maturity of the leaves at harvesting because of increased availability of methionine. A possible explanation of the results is suggested.
Nucleotide degradation during the extended storage of lamb and beef
Authors: Rhodes D. N.
Published: November 2006

Beef and lamb meat from various muscles was irradiated (0·4 Mrad) and the autolysis of nucleotides followed during storage for 70 days at 2°c. The irradiation prevented bacterial spoilage during this period but had no effect on the nucleotide content or on the enzymic activity. Inosine monophosphate was completely hydrolysed to hypoxanthine in 30–40 days in fillet, neck and shoulder meat of beef but more slowly in topside. The rate of autolysis was much lower in lamb leg. The disappearance of inosine monophosphate did not correlate with changes in organoleptic acceptability in these meats.
Dispersibility of wheat proteins in aqueous urea solutions—a new parameter to evaluate bread‐making potentialities of wheat flours
Authors: Pomeranz Y.
Published: November 2006

Dispersibility of wheat flour proteins in 3M‐urea in 0·01M‐pyrophosphate buffer pH 7‐0 at 4° was highly correlated with bread‐making potentialities of samples representing six hard red winter wheat varieties from 19 locations, and of samples representing composites of hard red winter, northern spring, soft red winter, durum, and soft white (club) varieties from 8 locations. Urea‐dispersible proteins, expressed on an equal‐protein basis, had consistently higher absorbance readings at 280 mμ in poor than in good bread‐making wheat flours. Absorbance of urea‐dispersible proteins of flour increased as a result of deleterious effects of γ‐irradiation of wheat. The protein dispersibility index was negatively correlated with bread‐making potentialities of flours milled from the wheats damaged by γ‐irradiation. It is postulated that ease of dispersibility and disaggregation of proteins in urea are related to structural lability of wheat proteins during mechanical‐ or heat‐processing of wheat dough. Differences in disaggregation due to rupture of hydrogen bonds might explain large differences in oxidation requirements of flours which vary little in levels of disulphideor thiol‐containing amino acids.
Odour intensities of hop oil components
Authors: Guadagni D. G. , Buttery Ron G. , Harris Jean
Published: November 2006

Olfactory thresholds of a series of compounds previously identified in Brewers Gold Hop Oil are given. Thresholds of the oxygenated components ranged from 0.3 to 28 parts per 10° while those of the hydro‐carbon fraction ranged from 6 to 140 parts per 10°. For solutions of hop oil in water, myrcene accounted for about 58% of the total odour intensity of the whole oil and 85% of the odour of the hydrocarbon fraction. The oxygenated fraction amounted to about 1/7 of the whole oil but contributed about 1/3 of total odour intensity.
Methods for the analysis of Scotch whisky
Authors: Duncan R. E. B. , Philp J. M.
Published: November 2006

The standard techniques for the analysis of Scotch whisky are non‐specific. Methods are described for the determination of individual higher alcohols, esters, aldehydes and phenol using gas chromatography, for polyphenolic extractives and the products of ethanolysis of wood lignin using thin‐layer chromatography, and for total acids, esters, aldehydes, tannins, phenols and sugars using volumetric and colorimetric methods.
Grape phenolics: The anthocyanins of Vitis vinifera, variety shiraz
Authors: Somers T. C.
Published: November 2006

The pigments of the Shiraz variety of Vitis vinifera grown in the Barossa Valley of South Australia have been identified as the 3‐monoglucosides of delphinidin, petunidin, malvidin and peonidin, together with a number of acylated derivatives of these anthocyanins. involving both p‐coumaric and caffeic acids.

The principal acyl derivatives are two different p‐coumaroyl and one caffeoyl derivative of malvidin 3‐glucoside, and a p‐coumaroyl derivative of peonidin 3‐glucoside. Corresponding derivatives of the two other 3‐glucosides are present in small amounts. The point of attachment of the acyl substituent in the main group of p‐coumaroyl derivatives has been shown to be on the glucose moiety.

The major pigment component is malvidin 3‐glucoside which in the various forms present is responsible for approximately 70% of the total colour. Crystalline samples of several of the components have been isolated and their extinction values determined.
Effects of dehydration processes on flavour compounds and histology of apricots (Prunus armeniaca)
Authors: Lee C. Y. , Salunkhe D. K. , Nury F. S.
Published: November 2006

It is shown that freeze‐dehydrated products contained the highest quantity of volatile reducing substances and volatile carbonyl compounds. Histological changes were minimal by freeze dehydration as compared with those obtained in other dehydration processes studied.
Effect of temperature of incubation on sulphate levels in aerobic and sulphide levels in anaerobic soils
Authors: Chaudhry I. A. , Cornfield A. H.
Published: November 2006

Changes in sulphate and sulphide levels during incubation of soils were followed over a period of 3, 6 and 12 weeks of incubation at 20, 30, 40 and 50°. The soils used were a sandy loam (pH 7.1) and a Bagshot sand (pH 4.5). Separate experiments were conducted on sulphate and sulphide accumulation with optimum conditions being provided for each process.

It was found that in both these soils during 12 weeks of incubation suphate accumulation increased with increasing temperatures from 20 to 40° followed by a decrease at 50°. In the case of sulphide, during the first 6 weeks of incubation sulphide accumulation increased with increasing temperature. However, during the last 6 weeks of incubation the extent of sulphide accumulation decreased with increasing temperature.

There were indications that under aerobic conditions sulphate was immobilised more at 50° than at lower temperatures. Under anaerobic conditions the extent of sulphide immobilisation increased with temperature from 20° to 50°.
The iodine content of bulk herd milk in summer in relation to estimated dietary iodine intake of cows
Authors: Alderman G. , Stranks M. H.
Published: November 2006

A highly significant relationship was established between milk iodine content for bulk milk of the herd and the calculated daily iodine intake of cows in the herd. It is suggested that where bulk milk iodine content is less than 25 μg/litre the probability exists that what are at present suggested as the iodine requirements for dairy herds with average yields are not being met.
Factors affecting the copper content of oats grown in peat
Authors: Cheshire M. V. , Dekock P. C. , Inkson R. H. E.
Published: November 2006

A study of the growth of oats in peat of very low copper content has been made. It was found that various nutrient amendments improved growth but the effect of copper was overriding. There was some evidence for copper unavailability due to fixation by organic matter, but it appears that the known interactions between major and minor elements largely determined the appearance and severity of copper deficiency.
The chemical composition of muscles from steers which experienced compensatory growth
Authors: Hill Fergus
Published: November 2006

The psoas major and semitendinosus muscles from ten Hereford Shorthorn steers were analysed. Five of the steers had been severely restricted in their diet during an Irish winter period (temperature range 3–13°) of 20 weeks. The remaining five were used as controls and were adequately fed throughout their lives. After the restriction period the five diet‐restricted animals were adequately fed for 22 weeks. All ten steers were then slaughtered at the age of 20 months.

Within each type of muscle there were no significant differences between treatments in the components, moisture, intramuscular fat, total protein, ash, intramuscular collagen, hexosamine hydrochloride, or in Warner Bratzler shear values. The correlations between intramuscular fat and shear values, and between hexosamine hydrochloride and shear values were low and not significant. Collagen contents correlated significantly with shear values at the 10% level of significance.

There was no evidence that variation in tenderness (as measured by shear values) could be attributed to the pre‐slaughter treatment or that any deterioration in meat quality was caused by this treatment.
The iodine content of pastures
Authors: Alderman G. , Jones D. I. H.
Published: November 2006

Marked species and seasonal differences in iodine content of grasses have been found and preliminary results indicate varietal variation in perennial ryegrass and white clover. Nitrogen fertilisers lowered the iodine content of grasses.

The general level of iodine was low in the herbages studied and seldom attained the level recommended as the nutrient requirement for pregnant or lactating stock.
Quantitative aspects of the synergism between carbaryl and some 1,3‐benzodioxole (methylenedioxyphenyl) compounds in houseflies
Authors: Hewlett P. S. , Wilkinson C. F.
Published: November 2006

The synergism of carbaryl (1‐naphthyl‐N‐methyl carbamate) with 26 derivatives of 1,3‐benzodioxole and naphtho‐1,3‐dioxole was examined by topical dosage of female houseflies, Musca domestica, which, though of a strain not selected with insecticides, were completely tolerant to carbaryl. The synergists also were non‐toxic when applied alone. The doses of carbaryl and synergist in different combinations that gave 50 % mortality (LD50) were estimated. A simple form of graphical analysis revealed a common pattern in the results for 18 of the synergists. This indicated that if the mechanism that detoxifies carbaryl and that was depressed by these synergists was completely inhibited, the LD50 for carbaryl would be about 0.06 μg per fly. Moreover, the analysis enabled relative potencies for these synergists to be estimated on a simple and rational basis, and showed a 700‐fold difference between the most and the least active. The significance of these and the remaining results is discussed in the light of the probable factors affecting the mode of action of the synergists.
Cooking quality of pulses
Authors: Muller F. M.
Published: November 2006

The main factor affecting the cooking quality of seeds of several pea and bean varieties was found to be the composition of the cell wall as expressed by a ‘PCMP number’ relating the contents of phytin, Ca, Mg and free pectin. Other factors probably involved were the thickness of the seed‐coat palisade layer, and the contents of lignin and alpha‐cellulose in the seed coats. Cell contents had no detectable effect.
The component acids of Carica papaya (caricaceae) seed oil
Authors: Badami R. C. , Daulatabad C. D.
Published: November 2006

By the application of reversed‐phase partition column chromatography, the oil from the seeds of Carica papaya was found to contain the following acids: lauric, 0.4%; myristic, 0.4%; palmitic, 16.2%; stearic, 5.0%; arachidic, 0.9%; behenic, 1.6%; hexadecenoic, 0.8%; oleic, 74.3%; and linoleic, 0.4%.
Effect of nitrogen, phosphorus, potassium, magnesium and liming on the composition of tomato fruit
Authors: Davies J. N. , Winsor G. W.
Published: November 2006

Some aspects of the composition of tomato fruit from a 32NK × 23PMgCa factorial nutritional trial have been studied for four seasons. Increasing applications of potassic fertilisers significantly increased the titratable, total and combined acidities, potassium content, refractive index and specific conductivity of the expressed fruit juices. The effects of nitrogen were not so pronounced and, with respect to acidity, potassium content and specific conductivity, were influenced by the level of potassium applied. The potassium content and the acidity of the fruit juices were closely correlated.

Nitrogen applications significantly depressed the sugar content of the fruit, but potassium and phosphorus had little effect.

Phosphorus reduced the acidity, potassium content and specific conductivity, particularly at low potassium levels.

Magnesium and lime had little effect on tomato fruit composition.
Chemical composition and utilisation of the roots of Nymphaea lotus L
Authors: Hujjatullah S. , Bloch A. K. , Jabbar A.
Published: November 2006

The root of Nymphaea lotus L. has been subjected to proximate analysis. The carbohydrate fraction has been investigated by paper chromatography after extraction successively with cold water, 80% ethanol and cold 5% sodium hydroxide and by quantitative chemical analysis. Glucose, fructose and sucrose were identified in the cold water extract and mannitol, galacturonic acid and raffinose in the 80% ethanolic extract. The polysaccharide fraction on complete hydrolysis with 90% formic acid, was shown to contain only glucose. Quantitative analysis of the protein fraction by 2‐dimensional paper chromatography gave ten amino acids. Samples of roots were dehydrated, chipped or pickled, and subjected to preliminary assessment by a taste panel.
Flavylium salts, anthocyanidins and anthocyanins II.—Reactions with sulphur dioxide
Authors: Timberlake C. F. , Bridle P.
Published: November 2006

Reactions between sulphur dioxide and flavylium salts, anthocyanidins and anthocyanins have been studied both qualitatively and quantitatively. The results were consistent with the formation of a complex between sulphur dioxide and the flavylium cation (F+) of mole ratio 1:1 and have been expressed in terms of apparent formation constants (Ks). Complex stability (measured at pH 1.05) was reduced by hydroxylation of the 7‐ and 5‐positions of the flavylium structure, the effect of the latter being more marked, but it was increased by hydroxylation in position 3 (anthocyanidins). The anthocyanins formed the weakest complexes of those compounds studied. Although complexes of the anthocyanin 3‐glycosides were significantly weaker than those of the 3,5‐diglycosides at pH 1.05, there was little difference between them at pH 3‐3.5. The variation in their Ks values with pH could not be explained on the assumption that the ligand was simply the bisulphite anion HSO3. The effect of anthocyanins on the determination of free sulphur dioxide in fruit products is discussed.
Decomposition of herbicides in the soil by non‐biological chemical processes
Authors: Hance R. J.
Published: November 2006

Velocity constants of the decomposition reactions undergone by six herbicides when present in aqueous slurries of soils and clay were determined at 85°, 95° and 107°. It was assumed that biological action would not occur at these temperatures. Velocity constants at 20° were estimated by extrapolation. The results show that decomposition by purely chemical means is unlikely to be an important pathway of degradation for the herbicides studied, atrazine, chlorpropham, diuron, linuron, paraquat and picloram, as the half‐lives at 20° would be in the range 9 to 116 years.
Deterioration of β‐carotene in certain hydrogenated fats. III.—Factors affecting the rate at which green discoloration occurs
Authors: McWeeny D. J.
Published: November 2006

The influence of a variety of additives and thermal treatments upon the rate at which green discoloration develops in β‐carotene‐hydrogenated fat systems is reported. The observed effects are discussed in relation to the hypothesis that the colour change is associated with the production of β‐carotene epoxides from the oxidation of β‐carotene by peroxy acids which are formed by the interaction of aldehydoglycerides with dissolved oxygen. Possible methods which might be employed in avoiding the incidence of the discoloration include suitable choice of oil, the use of certain additives, notably commercial lecithin (for food uses), adequate ‘tempering’ of the finished fat, and care in the use of cool (and cold) storage.
Volatiles of cooked cabbage
Authors: Macleod A. J. , Macleod Glesni
Published: November 2006

A simple but effective sampling technique was used to collect the flavour volatiles of cooking cabbage. Using gas chromatography 35 components were obtained and most of these were identified using relative retention data and mass spectrum evidence. The relative abundance of each volatile was calculated.
Superficial scald, a functional disorder of stored apples. III.—Concentration of diphenylamine in the fruit after treatment
Authors: Huelin F. E.
Published: November 2006

After treatment of apples with diphenylamine most of it was found in the peelings (1 mm thick) and was distributed approximately as follows: 60 % in the cuticle, 20 % in the epidermis, and 20 % in the hypodermis and cortex (assumed to be predominantly in the hypodermis). Treated apples lost 95 % or more of the original diphenylamine during 30 weeks' storage at 1°. A concentration in the peelings of about 0.2 μg/cm2 appeared to be the minimum required to inhibit scald‐inducing reactions.

Concentrations of diphenylamine immediately after treatment and the minimum effective concentrations were estimated in the cuticle, epidermis, and hypodermis. It appeared that the concentration needed to inhibit the scald‐inducing reactions was appreciably less than that required for inhibiting respiration, phosphorylation, or the oxidation of carotene.
Pesticides residues in foodstuffs in Great Britain. VI.—Mercury residues in rice
Authors: Smart N. A. , Hill A. R. C.
Published: November 2006

Analyses of samples of rice from United Kingdom importers and from retail sources show that levels of mercury are often negligible, although they may rise to 0.01 ppm and occasionally to 0.015 ppm.
Sensory and objective measurements of the quality of frozen stored cod of different initial freshnesses
Authors: Connell J. J. , Howgate P. F.
Published: November 2006

The eating quality of cod kept for different periods in melting ice before being frozen and stored at three different temperatures has been evaluated by a taste panel using a new score sheet. Objective measurements of both initial freshness before freezing and deterioration during frozen storage were carried out on the same samples. Correlations were obtained between the objective measurements and various aspects of eating quality. The relative contributions of the various aspects of eating quality to the final overall acceptability were obtained, and the value of the objective measurements in predicting overall acceptability assessed.
Glyceride studies. VIII.—The component glycerides of four Strophanthus oils containing an unsaturated hydroxy acid
Authors: Gunstone F. D. , Qureshi M. I.
Published: November 2006

The glycerides of four Strophanthus oils containing 9‐hydroxyoctadec‐12‐enoic acid (6‐15%) have been examined by thin‐layer chromatography on silica and on silica—silver nitrate and by lipolysis. The oils show no unusual features in their glyceride composition; the hydroxy acid behaves like linoleic acid in its distribution pattern.
The distribution of trace elements in cocksfoot (Dactylis glomerata) at flowering
Authors: Davey B. G. , Mitchell R. L.
Published: November 2006

Comparison of the contents of 24 trace and major elements in the various parts of cocksfoot at the flowering stage shows marked diversity in the distribution of the elements. The different plant parts contribute very different amounts of different elements. The stem, which accounts for 54% of the dry matter, generally contributes most, although on a dry matter basis there is seldom concentration in the stem. Concentration occurs mainly in the leaves and the spikelets which respectively contribute 9 per cent and 20 per cent of the dry matter. The spikelets contain nearly half of the Ni, Zn and Si. Calcium is relatively most abundant in the leaf: only Ni, Se and P do not show concentration in this organ. The contributions of elements by the sheath seldom differ much from its dry matter contribution of 17 per cent. Considerable differences also occur between the same organs from different nodes: the rachis leaf contains 8 times as much Zn as the lowest leaves. The possible significance to animal nutrition of the distribution in different plant parts is pointed out.
Studies in fungitoxicity. VII.—Fungicidal activity of certain ethylenes and heterocyclic compounds substituted with the 2,4‐dinitrophenylthio‐ group
Authors: Pianka M.
Published: November 2006

Certain ethylenes and heterocyclic compounds substituted with the 2,4‐dinitrophenylthio‐ group were synthesised and tested for activity against Venturia inaequalis, Botrytis cinerea, Fusarium bulbigenum and Cercospora melonis. 1‐Alkylthio‐1‐(2,4‐dinitrophenylthio)‐2‐cyano‐2‐(ethoxycarbonyl or cyano) ethylenes in which the Ph‐S bond is not shielded by the alkyl substituent from attack, perhaps by nucleophilic cell constituents, were found to be active against Venturia. 3,5‐Di(methyl‐ or ethyl‐thio)‐4‐cyanoisothiazoles were also active against Venturia. 2‐Substituted‐5‐(2,4‐dinitrophenylthio)‐1,3,4‐oxadiazoles had no or low fungicidal activity, and of several 2‐(2,4‐dinitrophenylthio) heterocyclic compounds that were tested 2‐(2,4‐dinitrophenylthio)‐benzothiazole and ‐benzoxazole had good activity against Venturia. The infra‐red and proton magnetic resonance spectra of several compounds were examined.
Polyphenols of tea. IV.—Qualitative and quantitative study of the polyphenols of different organs and some cultivated varieties of tea plant
Authors: Bhatia I. S. , Ullah M. R.
Published: November 2006

A method is described for the estimation of individual polyphenols of tea leaf. Polyphenols separated by two‐way paper chromatography of a methanolic extract of the material were located under ultra‐violet light. The excised spots were eluted with water and estimated from extinctions at 275 nm. Three of the polyphenols, (−)‐epigallocatechin gallate, (−)‐epigallocatechin and (−)‐epicatechin gallate, which comprise 10‐19% of the dry matter of tea shoots from Assam, are partly consumed during the manufacture of black tea. Seasonal variation in the polyphenolic content of some jats and clones grown in North East India are described. The phenolic content of the tea shoots was higher during rains. Changes in the phenolic pattern during the growth and development of tea flower, fruit and seed are described. Organs of tea, such as sepals, petals and pericarp with closer morphological affinities to the leaf, showed a greater degree of similarity in their phenolic pattern compared with other organs such as stigma, style, carpel, anther and testa. The gallates were mostly confined to the chlorophyll‐bearing organs.
Kinetic study of the retrogradation of gelatinised starch
Authors: McIver Rhonda G. , Axford D. W. E. , Colwell K. H. , Elton G. A. H.
Published: November 2006

A method was developed for the study of starch retrogradation by differential thermal analysis. The kinetics of the crystallisation process were studied using the expression θ8 = exp (‐ktn), where θ = the fraction of crystallisable starch remaining uncrystallised at time t. The values for the Avrami exponent (n) and the rate constant (k) were found to coincide with values previously obtained for the staling of bread, as followed by measurement of crumb elastic modulus. No difference between the time constants of gels cooled slowly and rapidly after gelatinisation was found, indicating that the nucleation process in starch crystallisation is instantaneous in the systems studied. The fact that the Avrami exponent is unity also suggests that the nucleation process is instantaneous, and that it is followed by rod‐like growth of crystals.
Effect of pasteurisation on the chemical composition of liquid whole egg. II.—Comparison of the protein fractionation patterns of raw and pasteurised liquid whole egg
Authors: Parkinson T. L.
Published: November 2006

Samples of commercial raw and pasteurised whole egg were re‐examined after 41 weeks' storage under frozen conditions. As well as differences between the two samples, the protein fractionation patterns revealed marked differences from the original unstored material. A second comparison of commercial raw and pasteurised egg indicated that considerable differences could occur in the protein fractionation patterns of raw egg. This was confirmed in subsequent experiments.

Two experiments on egg white showed that pasteurisation for 2 1/2 min at 135°F caused no change in the fractionation pattern of the proteins, and provided sound evidence for the reproducibility of the fractionation procedure.

The separate influences of time and temperature of heating on liquid whole egg were studied in a series of laboratory‐scale pasteurisation experiments. It appeared that time was a more important factor than temperature and that a heating time of 5 minutes, which is approximately the time that the bulk of the egg is held at the pasteurising temperature in commercial plants, caused significant changes in the fractionation patterns of both soluble and insoluble proteins.

When pasteurisation was carried out for 2 1/2 min at 148–152°F, and also when time was varied at 150°F, the thiol and disulphide concentrations of the soluble proteins were not altered by any of the pasteurisation conditions studied.

A short study was made of the distribution of α‐amylase activity during the fractionation of the soluble proteins of raw whole egg.

Preliminary experiments on gel filtration of the insoluble protein portions indicated that this technique is capable of revealing changes in molecular weight distribution resulting from pasteurisation and gave support to the view that heat treatment of whole egg results in aggregation or association of some of the proteins.
Variation in the xanthophyll and carotene content of lucerne, clovers and grasses
Authors: Livingston A. L. , Smith Dale , Carnahan H. L. , Knowles R. E. , Nelson J. W. , Kohler G. O.
Published: November 2006

The xanthophyll and carotene contents of eleven lucerne clones were found to be higher during September and November than during June and July. Both carotenoids reached a maximum at or before first flowering and then declined as blossoming progressed. Lutein decreased in November while violaxanthin increased. Six grasses and four legumes were analysed for the principal leaf xanthophylls, lutein, violaxanthin and neoxanthin, as well as total xanthophyll and carotene.
Chemical composition of soil solution
Authors: Larsen S. , Widdowson A. E.
Published: November 2006

Soil solutions were obtained by a liquid displacement technique and their principal ionic constituents were determined. Increases in ionic concentration of the soil solution were observed over a period of 53 days and were due almost entirely to calcium. magnesium and nitrate ions. These increases are assumed to be caused by nitrification.
Examination of the protein extractability method for determining cold‐storage protein denaturation in cod
Authors: Cowie W. P. , Mackie I. M.
Published: November 2006

The protein extractable in 5% sodium chloride solution has been determined for cod fillets stored for various times at —7, —14 and —29° using an Ultra Turrax homogeniser. It was found that extractable protein values obtained by Ultra Turrax homogenisation were consistently higher than published values obtained by Marsh Snow homogenisation. The differences between them are related to ultracentrifuge analyses of both types of extracts.
Nature of the yellow copper complex produced in certain analytical methods for the determination of malathion
Authors: Hill A. C.
Published: November 2006

Evidence is presented to show that the yellow copper complex, cupric O, O‐dimethylphosphorodithioate (C), which is formed in certain colorimetric methods for the determination of malathion, can exist in reversible equilibrium with its two dissociation products, cuprous O, O‐dimethylphosphorodithioate (A) and bis‐(dimethoxyphosphorothiono) disulphide (B). At 20°, in solution in chloroform, equimolar proportions of a and B were found to be 24.86% associated to form C, and the equilibrium constant for the association reaction, a + B → 2C, was found to be 0.4378.

In view of these findings, a correlation is possible between colour intensities of yellow complex solutions obtained by two differing methods. This indicates that the yellow complex obtained by previous authors is initially undissociated. Hence, dissociation is considered to account, at least partly, for the instability of the yellow complex that has been reported by previous authors. the incorporation of B in the extract ant, at a level of 450 moles of B per mole of yellow complex, is proposed as a means of limiting dissociation to a maximum of 1 %.