bluuebunny/crossref_metadata_2025 huggingface dataset:
Infant food based on coconut protein, groundnut protein isolate and skim milk powder. I.—Preparation, chemical composition and shelf‐life
Authors: Chandrasekhara M. R. , Ramanatham G. , Rao G. Rama , Bhatia D. S. , Swaminathan M. , Sreenivasan A. , Subrahmanyan V.
Published: November 2006

A process for the preparation of spray‐dried infant food containing 26% of protein and 18% of fat is described. The product is based on a blend of coconut protein, groundnut protein isolate, skim milk powder, dextrins and hydrogenated groundnut oil and is fortified with vitamins and minerals. It is light cream in colour and reconstitutes readily in water. Laboratory samples are free from Escherichia coli and other pathogenic anaerobes and the total plate count is of the order of 15,600/g. When packed in polyethylene bags (100 gauge) and stored in tin containers at 37°, it kept well for 9 months, the losses of vitamins A and C and thiamine at the end of the storage period being 25, 32 and 20%, respectively.
On the flavour volatiles of fats and fat‐containing foods. I.—Degradation of the peroxides of autoxidised sunflower and linseed oils
Authors: Lea C. H. , Hobson‐Frohock A.
Published: November 2006

Refined sunflower and linseed oils purified by ‘stripping’ in a molecular still, treatment with silicic acid and steam deodorisation were autoxidised at 37° to an oxygen absorption of approximately 100 μmoles/g. The amounts of peroxide, non‐volatile carbonyl and volatile carbonyl were determined in the oxidised oils before and after destruction of the peroxides by heating in vacuum.

The peroxides (mainly linolenate) of the linseed oil decomposed more readily than those (mainly linoleate) of the sunflower oil, and produced a higher proportion (60% as compared with 40%) of carbonylic compounds. In both oils nearly half of the total carbonyl groups formed were in volatile compounds. Not more than 1–2% of the volatile carbonyls could have been formed from non‐peroxidic precursors.
Leaf analysis as a guide to the nutrition of fruit crops. VI—Determination of magnesium, zinc and copper by atomic absorption spectroscopy
Authors: Bradfield E. G. , Spincer D.
Published: November 2006

With the appropriate instrumental settings magnesium may be determined in solutions containing 0·01–2·0 μg. of Mg/ml., zinc in solutions containing 0·02–4·0 μg. of Zn/ml. and copper in solutions containing 0·1–15·0 μg. of Cu/ml. The effect of phosphate and calcium on the absorption of magnesium in the coal gas/air flame has been investigated in relation to the position in the flame at which measurements are made; the effect of combinations of magnesium, and sulphate on the absorption of zinc has also been studied.
Action of heat on pyrethrum extract: The isomerisation of pyrethrins to isopyrethrins
Authors: Goldberg A. A. , Head S. , Johnston P.
Published: November 2006

The thermal isomerisation of the pyrethrins to isopyrethrins has been studied, the progress of the reaction being followed by the rise in optical density at 2700 Å and the fall at 2300 Å. The isomerisation is a first‐order reaction with 106k equal to 4·58 and 481 at 125° and 195° respectively; these values give E* = 24,610 cal. mol.−1; log A = 8·17; ΔS* = −21·8 cal. deg.−1.

In normal (unheated) pyrethrum extract the ratio of the optical densities at 2700 Å and 2300 Å is 0·08; in pyrethrum extract which has been fully isomerised by heat this ratio is 0·62.

The biological activities of normal and of partially and completely isomerised pyrethrum extract have been examined by three methods (two on flies and one on grain weevils). Extract in which the pyrethrins have been completely isomerised to isopyrethrins has approximately one‐half of the lethal, and one‐quarter of the knockdown, activity of normal extract on houseflies.

Pyrethrum extract which has been submitted to heat treatment shows no loss in biological activity if the ratio of the optical density at 2700 Å to that at 2300 Å has not risen above 0·095.
Studies of the quality and flavour of Ceylon tea
Authors: Wickremasinghe R. L. , Swain T.
Published: November 2006

The amounts of total phenols, flavans, leuco‐anthocyanins, theaflavins, thearubigins, and certain ammo‐acids in methanolic extracts of Ceylon and other teas have been determined, together with the individual low‐boiling volatile compounds which are produced on infusion of the teas in boiling water. The correlation between the quantities of phenolic compound and commercial valuation, and the contribution of the volatiles to flavour, is discussed. N‐Ethylasparagine has been tentatively identified in tea leaf.
Acid‐fume peeling of some food products
Authors: Popper K. , Nury F. S. , Stanley W. L.
Published: November 2006

It is possible to peel some fruit and vegetables by loosening the cellulosic connexion of the exocarp with acid fumes. An experimental procedure for a number of products is reported.
Specific and varietal differences in sodium and potassium in grasses
Authors: ap Griffith G. , Jones D. I. H. , Walters R. J. K.
Published: November 2006

Marked differences in sodium content between and within species were maintained in primary and recovery growth throughout the growing season. There was a general, though rather loose inverse relationship between Na and K content.

The species studied (in descending order of Na) were : Lolium perenne, Dactylis glomerata, L. multiflorum, Festuca arundinacea, F. pratensis, Phleum pratense.

Nitrogen raised the Na content whether applied as nitrate of soda, sulphate of ammonia or Nitro‐Chalk, but the effect was much less marked in P. pratense.
Measurement of colour in tea infusions. II—Effects of methods of preparation on the colour of tea infusions
Authors: Smith R. F. , White G. W.
Published: November 2006

A spectrophotometric method was used for determining the compositions and colours of tap‐water infusions of selected garden samples of tea, and to demonstrate the effects of temporary hardness in the water on colour. Other factors affecting colour, such as continued boiling of the water, variations in the infusion time, the processing of the milk used, and proportion of milk added, were also investigated. After the addition of milk, the % Reflectance at 700 mμ was used as a measure of ‘brightness’ of the infusions.
Agents inducing the death of cacao seeds during fermentation
Authors: Quesnel V. C.
Published: November 2006

The relative importance of the three agents heat, ethanol and acetic acid, responsible for the death of cacao seeds during fermentation has been investigated. Two criteria of death have been used, loss of viability and the diffusion of pigment throughout the cotyledon tissue.

During the period over which the seeds lost viability, the ethanol concentration of the pulp was relatively high (⋍ 0·60 M) and the acetic acid concentration relatively low (˜0·07 M). Twenty‐four hours later, when the diffusion of pigment throughout the tissue was complete, the concentrations were 0·44 M and 0·17 M respectively.

A study was made of the effect of temperature and various concentrations of ethanol and acetic acid on viability and diffusion of pigment in the cotyledon tissue of washed seeds. It is concluded that, in fermenting cacao, temperature is relatively unimportant in causing loss of viability and that, despite the difference in concentration, acetic acid may be rather more important than ethanol. Ethanol and acetic acid act synergistically in causing diffusion of pigment; again, temperature is relatively unimportant.
Wheat proteins. II.—changes in the protein composition of Triticum vulgare during the life cycle of the plant
Authors: Coulson G. B. , Sim A. K.
Published: November 2006

Changes in the wheat protein system, particularly endosperm proteins, during the life cycle of the plant have been followed using a starch gel electrophoresis technique. Fractions of low electrophoretic mobility were progressively degraded during germination and progressively synthesised towards the end of the ripening period, indicating their probable role as storage proteins of the endosperm. In contrast, fractions of higher mobility were less affected during germination and were utilised at a later stage. Similarly, these components were synthesised first during ripening and remained at a relatively constant level during the build‐up of apparently high molecular weight material. On the information available it was not possible to determine whether the fast‐moving fractions represented the enzymes of the system or were precursors of the larger components.
Effect of some plant growth retardants on the feeding of the cotton leaf worm
Authors: Tahori A. S. , Zeidler G. , Halevy A. H.
Published: November 2006

Phosfon and other plant‐growth‐retardants show a pronounced antifeeding effect on the cotton leaf worm Prodenia litura Fabricius. Foliage application was more effective than soil treatment. When larvae had either the choice between leaves held in various Phosfon solutions, or were put on treated leaves, concentrations of 3 × 10−3 M protected to a large extent leaves from being consumed.
The flavour volatiles of fats and fat‐containing foods. II—a gas chromatographic investigation of volatile autoxidation products from sunflower oil
Authors: Swoboda P. A. T. , Lea C. H.
Published: November 2006

Volatile compounds formed during the autoxidation of freshly refined sunflower oil at 37°, as well as those produced during subsequent heating of the oxidised oil, were concentrated by vacuum distillation and separated by gas chromatography.

Twenty‐two individual aliphatic compounds (carbon chain length > 5) were identified by chromatographic retention on two stationary phases, supported by confirmatory physicochemical tests for functional group and carbon skeleton on isolated microgram amounts.

Semi‐quantitative analysis, using a flame ionisation detector, demonstrated a marked preponderance of hexanal in the volatile products of low‐temperature oxidation, whereas the much greater quantity of volatiles resulting from thermal decomposition of the first‐formed hydroperoxides contained major proportions of the deca‐2,4‐dienals.

The formation of the identified compounds (saturated and unsaturated aldehydes, ketones, hydrocarbons and an alcohol) can be explained in large part by accepted mechanisms for the free radical decomposition of linoleate and oleate hydroperoxides, though it is not easy to account for the quantitative aspects.
Air—water partition coefficients of some aldehydes
Authors: Buttery Ron G. , Guadagni D. G. , Okano Sumiko
Published: November 2006

The air–water partition coefficients of a series of aldehydes from propanal to decanal in dilute aqueous solution have been measured by gas chromatography. The coefficients did not vary appreciably over the whole series, in contrast to the decreasing vapour pressures of the pure solutes.
A new method for the estimation of the resources of apple trees
Authors: Priestley G. A.
Published: November 2006

The development and evaluation of a new method of estimating the resources of apple trees is described. The method is based on the estimation of dry matter extracted after boiling for 2 h. with 5% w/v trichloroacetic acid (T.C.A.) and 35% v/v methanol in aqueous solution, followed by extraction with water in a Soxhlet apparatus.
Glutenins and gliadins: Electrophoretic studies
Authors: Elton G. A. H. , Ewart J. A. D.
Published: November 2006

Starch‐gel electrophoresis has shown that reduction of the glutenins of Cappelle, Conley, Elite and Wichita wheats causes a number of components to appear, some of which have mobilities equal to those of the corresponding reduced gliadin. Several other bands are found with mobilities close to those of bands in the reduced gliadin pattern. This evidence is consistent with a hypothesis of Woychik et al. that glutenin is built up chiefly from gliadin proteins. Varietal differences are observed when four glutenins, reduced under similar conditions, are compared. It seems likely that glutenin of low molecular weight can enter starch gels during electrophoresis and superimpose an artifact stain among gliadin bands unless precautions are taken to remove it. Defatting flour does not influence appreciably the quality of the electrophoretic pattern of the derived gliadin except that contamination by glutenin is greatly reduced. Some alteration of intensity distribution can, however, be brought about by defatting, probably due to varying solubilities in the lipid solvent. No evidence for the presence of lipoprotein was found in gliadin from undefatted flour.
Physiology of bengal gram seed. II.— Changes in phosphorus compounds during ripening of the seed
Authors: Verma S. C. , Lal B. M.
Published: November 2006

The distribution of different phosphorus fractions in the seed and pod cover of Bengal gram has been studied at different stages of growth and development. The content of dry matter and also the dry weight of the seed increased markedly over the entire period of sampling, while there was no appreciable change in the dry weight of the pod cover.

Total, acid‐soluble and inorganic phosphorus contents of the seed, on percent basis, at different stages of maturity, showed a decline, whereas the phytin phosphorus increased nearly three‐fold. The phosphatide phosphorus fraction remained more or less constant: the amounts of all phosphorus fractions per 100 seeds increased at all stages of seed development.

The levels of almost all the phosphorus fractions in the pod cover were much lower than in the seed at all stages of growth and most showed a fall with maturity of the seed. It appears that a major part of the nutrients, including phosphorus compounds, from the plant parts are translocated directly into the developing seed without being distributed or stored in the pod cover.
Some technical aspects influencing the quality of palm kernels
Authors: Cornelius J. A.
Published: November 2006

Deterioration in quality of palm kernels manifests itself in the development of high acidities due to inadequate drying, kernel breakage, microbiological activity and insect attack; also by the development of brown endosperms due to overheating either during fruit sterilisation or due to biological heating resulting from unsatisfactory storage conditions of both uncracked nuts and kernels. There are indications that the incidence of such quality deterioration will increase with increasing mechanisation of the industry in the producing territories unless care is taken. Ways in which the defects can be overcome are outlined. The development of brown endosperms is due to the Maillard reaction between free amino‐groups of the proteins and sugars present in the kernels and results in the proteins being denatured. In severe browning, which produces oil‐soluble melanoidins, there is evidence that these are produced from the reactions of protein amino‐groups with α,β‐unsaturated aldehydes resulting from the oxidative splitting of unsaturated fatty acids.
Spectrophotometric measurements of skin colours of apples
Authors: Brearley N. , Breeze J. E.
Published: November 2006

Spectrophotometric data are presented for the following varieties of apples: Red Delicious (both solid and striped colouring), McIntosh, Winesap, and Golden Delicious. A brief description is given of experimental colour comparators, the lacquers for which were formulated from these measurements.
Variations in the thiocyanate content of kale varieties
Authors: Johnston T. D. , Jones D. I. H.
Published: November 2006

Thiocyanate is widely distributed in Brassica crops. It has been frequently reported that these crops show goitrogenic activity and lead to reduced fertility in livestock. A simple colorimetric method for the determination of the thiocyanate in freeze‐dried samples of Brassica plants has been used to study variations within the plants and among varieties. Intra‐plant variation was found to be large with the highest concentrations in young leaves, necessitating the use of a carefully controlled sampling technique. Significant inter‐varietal differences were found which indicate that it may be possible to breed new kale varieties with a lower thiocyanate content than that present in current varieties grown as food for livestock.
The isolation, properties, and enzymic breakdown of linamarin from cassava
Authors: Wood T.
Published: November 2006

A new method for the isolation of linamarin from Cassava is described. Using the pure glucoside, its properties and assay were investigated and a number of modifications to the previous assay procedure were introduced. The paper chromatography of the glucoside and means of detecting it on chromatograms are described.

A procedure for preparing and assaying a crude preparation of linamarase is given. The variation in activity with pH, the stability of the enzyme, and its inhibition by buffers and by (1·5)‐gluconolactone are described.

A suggestion is made as to the role of linamarin and linamarase in the plant.
Biochemical changes during moulding of self‐heated hay in dewar flasks
Authors: Festenstein G. N.
Published: November 2006

Moulding of hay was studied on samples moistened to 40% water content and allowed to heat aerobically in Dewar flasks. Reducing sugar, particularly glucose, decreased and there were increases in pH and in soluble and volatile N. Smaller increases in soluble and volatile N, as well as the conversion of nonreducing sugar to reducing sugar occurred in moistened, sterile hay incubated at 40°; these are analogous to changes during moist wilting of grass. Invertase activity in the hay was confirmed by incubation with sucrose and water.
The diffusion of salt in pork muscle and fat tissue
Authors: Wood F. W.
Published: November 2006

The diffusion coefficients of salt in pork longissirnus dorsi muscle between –2 and 25° and subcutaneous back fat at −2° have been determined and compared with coefficients calculated from reported results of other workers. The rate of salt diffusion did not depend on the muscle fibre direction. Freezing the muscle at −20° had no effect on the diffusion coefficient subsequently determined at −2°.
Analysis of crops and soils for residues of 2,6‐dichlorobenzonitrile (dichlobenil) and 2,6‐dichlorothiobenzamide (chlorthiamid). I.—Development of method
Authors: Beynon K. I. , Davies L. , Elgar K. , Wright A. N.
Published: November 2006

Methods are described for the analysis of residues of two new herbicides, 2,6‐dichlorobenzonitrile and 2,6‐dichlorothiobenzamide, in crop, soil and water samples. The methods are suitable for the analysis of samples containing the benzonitrile alone or the benzonitrile in the presence of the thiobenzamide.

Gas/liquid chromatography (GLC) using electron‐capture detection can be used to dctermine 2,6‐dichlorobenzonitrile at 0·005 μg/ml in soil, crop and water extracts. The thiobenzamide cannot be analysed by GLC directly but is oxidised quantitatively to 2,6‐dichlorobenzonitrile by treatment with alkaline permanganate prior to GLC analysis. The benzonitrile and the thiobenzamide can be separated before the final analysis by partition between hexane and water.

Adequate extraction procedures are described as well as clean‐up procedures using oxidation, steam distillation, thin‐layer chromatography or column chromatography.

Average recoveries of 2,6‐dichlorobenzonitrile are between 85 and 100 % and of 2,6‐dichlorothiobenzamide between 73 and 100% depending on the sample and the extraction procedure.
Composition of the seed oil of Phalarzs canarienszs
Authors: Malik M. Y. , Williams W. D.
Published: November 2006

The component fatty acids of the seed oil of Phalaris canuriensis are palmitic, oleic and linoleic with smaller amounts of stearic and linolenic, and a trace of myristic acid. β‐Sitosterol was also identified.
A silica gel chromatographic procedure adapted to liquid‐scintillation counting of 14c labelled organic acids from plant material and silage
Authors: Lessard J. R. , McDonald P.
Published: November 2006

A method is described for the separation of a wide range of organic acids present in plant material and in silage. The method consists of cold extraction with dilute sulphuric acid, followed by purification of the extract on a silica gel column. The organic acids in the purified extract were separated quantitatively using a continuous gradient‐elution system of eluents through a small silica gel column.

The extraction method was found to be more efficient for extracting citric, oxalic and fumaric acids from red clover, than a standard method with ethanol, water and ion‐exchange resins.

Most of the acids of the tricarboxylic acid cycle were detected in red clover. An unidentified acid accounted for more than 37% of the organic acidity.

The activity of 14C‐labelled acids could be measured directly on the eluate from the column in combination with a liquid scintillation system.
Changes in urea‐dispersibility of proteins during maturation
Authors: Hoseney R. C. , Finney K. F. , Pomeranz Y.
Published: November 2006

The quantity of proteins involved in gluten formation in wheat harvested at various stages of development of the grain was inversely related to absorbence at 280 mμ of 3 M‐urea extracts. The amount of protein, as determined by the biuret procedure, in the 3·0 M‐urea extracts did not change during maturation. Thus the decreasing absorbence (280 mμ) with increasing maturity between 27 to 17 days pre‐ripe seems to indicate a gradual increase in molecular weight and complexity of the synthesised proteins. The changes in formation of gluten proteins were accompanied by a decrease in water‐ and salt‐dispersible proteins, and paralleled improvement in bread‐making properties of the flours.
The assay and pH profile of lipoxidase
Authors: Ames G. R. , King T. A.
Published: November 2006

The methods used for the assay of lipoxidase have been compared. The pH profile of the enzyme, as measured by two of the methods, was found to be considerably altered by changes in the ionic strength of the reaction medium.
Chemical evaluation of orange juice in compounded soft drinks
Authors: Lewis W. M.
Published: November 2006

A chemical procedure (based on the use of ion‐exchange resins) is described for the evaluation of the concentrations of orange juice compounded squashes and soft drinks. The method depends upon the evaluation of the natural constituent betaine which, after resin exchange separation, is precipitated as the reineckate and finally evaluated titrimetrically using standard caustic soda.

Results obtained on a series of authentic orange juices of different origin show that the method is reliable, convenient and less time consuming compared with normal N, P and K evaluation and possesses the advantage of being less susceptible to the influence of soft drink additives.

The method appears to be specific for citrus fruits; for example, the evaluation of orange juice in admixture with apple juice presents no undue difficulty.

The mean betaine value for single strength orange juice determined by the described method is 72·4 mg/100 g with a standard error of the mean of 0·6 mg.

The standard deviation over the range of 56 samples is 4·5 mg with a coefficient of variation of 6·2%.
Isolation and characterisation of wheat flour proteins. IV.—effects on wheat flour proteins of dough mixing and of oxidising agents
Authors: Mamaril F. P. , Pomeranz Y.
Published: November 2006

Proteins dispersible in 3M‐urea increased from about 65 to 85% during mixing of dough in Farinograph. The increase was positively correlated with length of mixing. Protein dispersibility was highest in doughs mixed with five‐fold excess potassium iodate, and was lowest in flours. Intermediate amounts of proteins were extracted from doughs mixed in air, in a nitrogen atmosphere, or in air with a five‐fold excess of potassium bromate. Proteins, extracted with 3M‐urea from doughs mixed to optimum consistency, were separated by fractionation on Sephadex G‐100 columns into at least 6 fractions, constituting 3 distinct peaks. Distribution of proteins in the peaks was measured by Kjeldahl‐N, biuret, and absorbance at 280 mμ methods. Mixing in air, but not in a nitrogen atmosphere, increased substantially the amount of proteins with a molecular weight above 150,000 and decreased the amount of low molecular‐weight proteins. The effects of mixing bromated doughs were similar to mixing plain doughs in air, but the chemical modifications in bromated doughs were much more pronounced. No such changes were observed in iodate‐treated doughs. Similar changes in distribution of protein fractions were observed when the gross protein extracts or Sephadex‐fractionated proteins were studied by electrophoresis on starch gel in the presence of 3M‐urea.
Composition studies on tobacco. XXI.—The headspace vapours of leaf
Authors: Swain A. P. , Peterson R. F. , Stedman R. L.
Published: November 2006

A procedure for the collection of tobacco headspace vapours without the use of steam, heat, reduced pressure or elaborate apparatus is described. Typical results are presented showing the presence of at least 35 components in the concentrated vapours from Turkish tobacco examined by temperature programmed gas chromatography. The use of selective removal techniques to classify components by functional group reactions is described, and tentative identifications of some of these components by the use of retention indices are reported.
Studies in fungitoxicity. V.—Fungicidal activity of certain dithiocarbamates
Authors: Pianka M. , Edwards J. D. , Smith C. B. F.
Published: November 2006

Forty‐nine derivatives of dimethyldithiocarbamic acid: dimethyldithiocarbamoylamides, N‐(dimethyl‐ dithiocarbamoylalkyl)‐amides, ‐acid esters and ‐ethers and related compounds were synthesised and tested for fungitoxicity. Of the amides, only those compounds that readily split off the dimethyl‐dithiocarbamate ion, detected by a brown colour with copper acetate, had high activity against Venturia inaequalis. Of six ethylenebis‐S‐alkanamidoalkyl dithiocarbamates, all of which readily yielded the ethylenebisdithiocarbamate ion, only those with a trichloromethyl substituent had high activity. Of the other new condensation products of N‐(l,2,2,2‐tetrachloroethyl)amides with various nucleophiles, only the 8‐oxinate was highly active.
Modification of the methane production of the sheep by supplementation of ITS diet
Authors: Blaxter K. L. , Czerkawski J.
Published: November 2006

The normal process of methane production in ruminants is described and it is pointed out that about 8% of the energy of the diet is inevitably lost to the animal as methane. Experiments are described which show that fatty acids and other alkyl compounds added to the diet or infused into the rumen reduce methane production by, in some instances, as much as two‐thirds. Although methanogenesis is markedly depressed, with some compounds there is little concomitant depression of the digestion of cellulose or indeed of the non‐lipid organic constituents of the diet. The implications of these findings are discussed.
Effect of preharvest spray of plant growth regulators on size, composition and storage behaviour of coorg mandarins [Citrus reticulata (blanco)]
Authors: Rodrigues J. , Subramanyam H.
Published: November 2006

Mandarin orange trees bearing the monsoon crop* were sprayed with CLPA and 2,4,5‐T and NOA 8 weeks before harvest. Fruits treated with 2,4,5‐T (25 and 50 ppm) and CLPA (25 ppm) had 34, 35 and 28% more weight, respectively, than the control and also had higher percentage of juice and reduced pomace content with a corresponding increase in peel moisture. When stored for 35 days at 42‐45°F and 85‐90% R.H., the treated fruits suffered less physiological loss in weight, a greater percentage of them being in marketable condition as compared with the untreated ones. The vitamin C loss also was much less during storage. The treatments had little effect on respiratory activity, although there was a peak on the fourteenth day of storage, possibly a respiratory climacteric.
The measurement of low concentrations of nonyl alcohol vapour in the air of potato stores during sprout suppression I.—Development of gas chromatographic method and preliminary trial in a commercial store
Authors: Meigh D. F. , Currah I. E.
Published: November 2006

A method is described for the analysis by gas chromatography of nonyl alcohol vapour at a concentration of about 0.1 mg/l in the air of potato stores. Automatic estimations were made with the help of a heated sampling valve fitted with a polytetrafluoroethylene sample loop and controlled by a timing circuit. The method of calibration and the results of an experiment with a commercial potato store are given.
Phospholipids of marine origin IV. the abalone (Haliotis midae)
Authors: De Koning A. J.
Published: November 2006

Phospholipids of the abalone were separated into component fractions by chromatography on silicic acid. The phospholipids were remarkable for the presence (6%) of an unusual sphingolipid liberating 2‐amino‐ethylphosphonic acid on hydrolysis, and for the high proportion of plasmalogens (23%). The presence of phosphatidyl ethanolamine plus ethanolamine plasmalogen (32%), phosphatidyl serine (5%), phosphatidyl inositol (5%), phosphatidyl choline (41%) and sphingomyelin (1%) were also demonstrated.

The fatty acid distribhion in the phospholipids, the non‐phosphorylated lipids and the unusual sphingolipid was determined by gas chromatography.

In general these results show a similarity between the phospholipid and the non‐phosphorylated lipid fatty acids, the former being richer in long chain polyunsaturated fatty acids. Fatty acids of the unusual sphingolipid were outstanding for the high palmitic (53%) and stearic acid (15%) content.
Physico‐chemical aspects of the availability of pesticides in the soil. I.—Leaching of Pesticides from Granular Formulations
Authors: Furmidge C. G. L. , Hill A. C. , Osgerby J. M.
Published: November 2006

The way in which a pesticide is leached from a granular formulation differs from the way in which it is leached from a spray or dust formulation. This difference arises because granular applications do not provide the uniformity of coverage of the soil surface attainable with applications of finely divided sprays and dusts. This means that, besides the climatic factors such as temperature and quantity and intensity of rainfall that affect leaching, with granular formulations the distribution of granules over the soil is equally important. Thus the quantity of pesticide applied, the granule size, the pesticide content of the granules and their density may all affect the rate at which a pesticide is leached from the formulation. The inter‐relation between these factors has been considered theoretically and the theoretical conclusions have been tested using granules prepared by agglomeration and containing the herbicide ‘Prefix’ (2,6‐dichlorothiobenzamide).

The effect of solubility of the pesticide in water has been studied using various pesticides having a range of water solubilities. As expected, the results show that the rate at which the pesticide is leached depends upon its solubility, but that the extent to which the granules break down under the influence of water can also be important.
Determination of steam‐volatile fatty acids in rumen liquor
Authors: Youssef F. G. , Allen D. M.
Published: November 2006

An improved technique is described for the determination of steam‐volatile fatty acids in rumen liquor by gas‐liquid chromatography. Particular attention has been paid to the preparation of chromatographic columns. The chief advantage of the improved technique is that titration curves display a complete lack of tailing.
Analysis of crops and soils for residues of the soil insecticides aldrin and ‘Telodrin’
Authors: Elgar K. E.
Published: November 2006

Aldrin (2 lb/acre) and ‘Telodrin’ (0.5 lb/acre) were applied as emulsifiable concentrates to plots once in 1961 or in three annual applications 1961‐3. Residues taken up into cabbage, carrots, celery, onions, potatoes and sugar‐beet, and those remaining in the soil have been determined by electron‐capture gas–liquid chromatography.

The insecticide residue level in all crops was less than 0·1 ppm. Residues were found in crops grown in loam soils but not in peat, and only in the root crops (carrots, potatoes and sugar‐beet). Crop residues did not increase markedly with annual re‐treatment, but levels greater than 0·01 ppm continued to occur in carrots grown in loam soils in later seasons when treatment was not repeated.

Residues were lost rapidly from soil immediately following application, dropping to about 15% of the initial values after a year, but loss thereafter was at a much slower rate.
Citric acid and the browning of solutions containing ascorbic acid
Authors: Clegg K. Mary
Published: November 2006

Model systems were used to simulate lemon juice so that the findings may be applicable to the non‐enzymic browning phenomenon which occurs on storage of citrus juices. The addition of citric acid to systems containing ascorbic acid resulted in augmented chromophore development. Evidence is given to show that citric acid neither acts as a catalyst nor yields reactive carbonyl compounds under aerobic incubation conditions. Thin‐layer chromatographic separation of the brown pigments in different systems demonstrated a specific chromophore which occurred only when citric acid and ascorbic acid were both present. The presence of amino acids in ascorbic systems is the major contributor to the development of browning but it is suggested that citric acid, or a derivative, is incorporated into some of the brown pigments.
Foliar analysis as a diagnostic technique in cocoa nutrition. II.—Errors during the preparation phase prior to analysis of leaf samples
Authors: Acquaye D. K.
Published: November 2006

Errors arising from the preparative phase of storing the fresh harvested cocoa leaves during transit to the laboratory, washing, drying, grinding and storage of the ground material before analysis have been studied. A procedure aimed at reducing such errors is recommended.
Detection of changes in modulus and viscosity of wheat flour doughs by the “work technique” of muller et al
Authors: Bloksma A. H.
Published: November 2006

At a given total extension both the recoverable (elastic) and the irrecoverable (viscous) work, as determined by Muller et al.3 with the Brabender extensograph, depend on the modulus as well as on the viscosity of the test‐piece. A theoretical analysis shows that, at constant elastic extension, the elastic work depends on the modulus only, and is not affected by changes in viscosity. On the other hand, if a few simplifying assumptions are permitted, the total work at constant viscous extension depends on the viscosity, but not on the modulus. Therefore, plots of elastic work against (a function of) the elastic extension and of the total work against the viscous extension permit easier detection of changes in modulus and viscosity than do plots of elastic and viscous work against the total extension.
Organochlorine insecticide residues in wild birds in Britain
Authors: Walker C. H. , Hamilton G. A. , Harrison R. B.
Published: November 2006

Organochlorine insecticide residues in a wide range of wild birds and their eggs from all over Britain have been determined by gas‐liquid chromatography and paper chromatography. Higher residues were found in predatory species than in omnivorous or herbivorous species. To illustrate the residue pattern in predatory species analytical data for specimens of the Heron, Kestrel and Sparrow‐Hawk have been summarised. The source of the residues and their possible effects upon birds are discussed.
The breakdown of 14C‐chlorfenvinphos in soils and in crops grown in the soils
Authors: Beynon K. I. , Wright A. N.
Published: November 2006

Soils of four different types were treated with a relatively high dosage level (15 ppm) of 14C‐chlorfenvinphos and were stored at about 22° for four months. After this time the following radio‐labelled compounds were detected in the moist soils: unchanged chlorfenvinphos, 1.0‐4.7 ppm; 1‐(2′4′‐dichlorophenyl)ethan‐1‐ol, 0.06‐1.0 ppm; 2,4‐dichloroacetophenone, 0.1‐0.5 ppm; desethyl chlorfenvinphos, 0.1‐0.2 ppm; (2′,4′‐dichlorophenyl)ethan‐1,2‐diol, <0.03 ppm; salts or conjugates of desethyl chlorfenvinphos, 0.05‐0.6 ppm; 2,4‐dichlorophenyloxirane, <0.005 ppm; 2,4‐dichlorophenacyl chloride, <0.005 ppm.

Soils were also treated with 3‐4 lb/ac 14C‐chlorfenvinphos and cabbages, onions, and carrots were grown to maturity in the soils. The edible part of cabbages at harvest contained no detectable chlorfenvinphos or breakdown products of it when the limit of detectability was about 0.005 ppm. At harvest at 8‐10 weeks after soil application of chlorfenvinphos the edible roots of carrots contained 0.12 ppm of unchanged chlorfenvinphos, and onion bulbs contained 0.07 ppm. There was evidence of trace amounts of a compound, probably a salt or conjugate of desethyl chlorfenvinphos, in onions (<0.01 ppm) and in carrots (0.024 ppm or less). Carrots also contained traces (about 0.005 ppm) of 2,4‐dichloroacetophenone.
The isolation of leaf components. III.—The separation, identification and estimation of carotenoids and some quinones
Authors: Bond C. P.
Published: November 2006

Thin‐layer chromatography has been used to separate the carotenoids and some of the quinones present in lipid extracts of the leaves of sugar beet and cabbage. These compounds have been identified and estimated spectrophotometrically.
A note on the influence of kernel hardness on the extractability of wheat proteins
Authors: Williams Philip C. , McEwin Nola M.
Published: November 2006

By using different grinding techniques, which resulted in whole wheatmeals ranging from 0.5 to 2.0 mm in particle size, it was shown that the amount of protein which could be extracted from the coarser meals was significantly less than that which could be extracted from fine meals. The standard error per determination was also higher for the coarser meals. The differences in extractability were significantly correlated with kernel hardness, but not with protein content. The significance of the findings is discussed in relation to modern colorimetric methods of protein determination.
Resolution and analysis of total phenolic constituents of grape pigment
Authors: Somers T. C.
Published: November 2006

A procedure for the analysis of plant phenolics is described which allows the quantitative isolation of the high‐molecular‐weight tannin fraction, the separation of acylated anthocyanins from other anthocyanins, and the further partial separation of the monomeric polyphenols by adsorptive partition within each zone. The system used is a column of Sephadex G‐25 gel prepared in an aqueous acetone medium at low pH and eluted with the same solvent.

By this means, an extract of the pigment from a single berry of Vitis vinifera cv. Shiraz has been separated into three distinct pigment fractions, the first of which, a red tannin pigment, was excluded from the gel. The second and third bands contained acylated anthocyanin 3‐glucosides and anthocyanin 3‐glucosides respectively, the components of each band being eluted in order of their decreasing RF in normal paper chromatography. Other phenolics of corresponding RF were found in each of these latter fractions.

Pigment composition, expressed in terms of the three fractions, was calculated by use of mean extinction values. The red tannin pigment is the major fraction of total extractable pigment in the grape, although it is only a minor contributor to total colour of extracts.
Nutritive value of middle eastern foodstuffs. III.—Physiological availability of iron in selected foods common to the middle east
Authors: Cowan J. W. , Esfahani M. , Salji J. P. , Nahapetian A.
Published: November 2006

The physiological availability of the iron in selected foods of the Middle East was studied from haemoglobin regeneration in anaemic rats fed on diets in which these foods were the sole source of iron. None of the foods studied was as efficient as ferrous sulphate in promoting haemoglobin regeneration. Taking iron in ferrous sulphate as being 100% available, iron availability values for okra, chard and parsley were low, namely, 25, 45 and 48% respectively; other relative percentage values were: kidney bean, 59; lentil, 67; broad bean, 63; decorticated sesame, 67; parboiled wheat, 62; and brown bread, 75. The values for whole wheat and chickpea were greater than 80%. The availability of iron in prepared dishes and meals reflected that in the component foods. Since the iron in many plant foods seems to be much less available than inorganic iron, it is suggested that requirements for this nutrient should be reconsidered for areas such as the Middle East where the population derives a high proportion of dietary iron from plant sources.
Removal of volatile flavour constituents from foods prior to analysis by gas‐liquid chromatography
Authors: Lea C. H. , Swoboda P. A. T. , Hobson‐Frohock A.
Published: November 2006

Volatile aroma constituents were removed from cooked chicken by vacuum distillation at 35°, followed by extraction of the aqueous distillate with ethyl chloride and concentration into a small volume of isooctane, to facilitate their analysis by gas‐liquid chromatography. In an alternative procedure the meat, powdered in liquid nitrogen, was extracted with ethyl chloride, and the volatiles were separated from the lipid extract by vacuum distillation and similarly concentrated for application to the column. The second method gave the better extraction, particularly for components of higher boiling point. Optimum sensitivity and reproducibility were achieved by transfer of the whole of a concentrated extract of the volatiles from e.g. 100 g meat in 1–3 ml of solvent on to a column previously cooled to ‐60° to ‐70°, followed by rapid heating to 31° and subsequent temperature programming to 200° in the usual way. Compounds of chain length C4 to C15 (at least) could be quantitatively transferred to the column and determined by this procedure.
The natural skin coating of the apple and its influence on scald in storage II.—Free fatty acids and carbonyl compounds
Authors: Meigh D. F.
Published: November 2006

Analytical results suggest that the free acids of the waxy coating of the apple have no influence on the incidence of superficial scald in cold‐stored fruit. Treatment of fruit with various free and esterified acids had no marked influence on scald, which suggests that oxidation products of these acids are also unconnected with scald. A long‐chain fatty aldehyde was found to be present in the wax. Two methods of scald prevention, wrapping in oiled paper and dipping in diphenylamine solution, were found to reduce the accumulation of this aldehyde in the waxy coating during storage. The evidence suggests that the scald‐promoting factor is formed in the waxy coating of the fruit by an oxidative process during storage, rather than by direct natural synthesis.
Pyrethrins and related compounds. IX Alkenylbenzyl and benzylbenzyl chrysanthemates
Authors: Elliott M. , Janes N. F. , Pearson B. C.
Published: November 2006

The syntheses of 4‐allylbenzyl, 4‐benzylbenzyl and other related benzyl chrysanthemates are described. The benzyl alcohols were made by reduction of benzoic esters if these were readily available; otherwise they were made either by Grignard reactions of appropriately substituted bromobenzenes with formaldehyde, or by reactions of alkenyl halides with Grignard derivatives of bromobenzyl alcohols in which the hydroxyl group was protected as its tetrahydropyranyl ether.
Chlorosis induced by substituted benzoic acids and related compounds
Authors: Dimmock J. R.
Published: November 2006

A number of derivatives of 4‐hydroxy‐3‐nitrobenzoic acid and 4‐methoxy‐3‐nitrobenzoic acid and related compounds have been prepared, and their ability to produce chlorosis in six different species of plants has been examined. This series of compounds caused white and yellow areas to appear in the young tissues of the plants. A representative ester, ethyl‐4‐methoxy‐3‐nitrobenzoate, which caused this effect in barley was shown to affect the iron content and to reduce the quantity of pigments significantly. The structural requirements within this series of compounds for producing the type of chlorosis concerned are briefly discussed.
Roughages for ruminants — Net energy value in relation to chemical composition
Authors: Armstrong D. G.
Published: November 2006

The use of net energy values as measures of the nutritive value of roughages is discussed and reference is made to the principal energy‐yielding substrates present. Using data obtained for twelve dried grasses the relationships between net energy values for maintenance and for fattening and single constituents of the dry matter are examined. A comparison of the energy values determined for seven forages, with values predicted from their contents of crude protein, crude fibre or lignin has also been made. These studies suggest that the determination of hemicellulose, cellulose or lignin contents offers little advantage over the determination of acid‐detergent fibre or of crude fibre for predicting energy values.

Predictions of energy values based upon in vitro digestibility determinations have been found to compare favourably with those based upon chemical analysis. The determination of in vitro digestibility has the added advantage that it may also give some guide to voluntary intake and hence reflect more fully the nutritive value of a roughage.
Evaluation of maize gluten meal as a protein source in egg production with and without supplements of L‐lysine and DL‐methionine
Authors: Squance E. , Jackson N.
Published: November 2006

Maize gluten meal has been examined as the sole source of supplementary protein in cereal‐based high energy diets for caged hens and compared with a high energy diet containing white fish meal. Three levels of maize gluten meal were fed, 8.25, 12.25 and 15.25%, with and without supplements of L‐lysine HCl or L‐lysine HCl and DL‐methionine to provide total crude protein of 12.9, 16.1 and 18.7% in the diets.

Egg production on the unsupplemented maize gluten meal diets was lower than for the fish meal diet. The production data for the diets containing 8.25, 12.25 and 15.25% maize gluten meal showed a significant rise in production with each addition of protein. The addition of lysine to the maize gluten meal diets also caused a significant increase in production at each protein level. Methionine supplements did not improve the performance of the diets already supplemented with lysine.

Improvements in food conversion efficiency were directly related to the effects of treatment on egg production. The white fish meal diet gave the best food conversion efficiency. The most economic of the maize gluten meal diets contained 12.25% maize gluten meal supplemented with lysine. Egg yolk colour was significantly improved by the addition of maize gluten meal to the diets but pigmented flesh was noted in the birds receiving these diets. For maximum egg colour a level of maize gluten meal well below 8% would seem adequate.