bluuebunny/crossref_metadata_2025 huggingface dataset:
Fat in poultry nutrition. I.—The chick from hatching to five weeks of age
Authors: Davidson A. L.
Published: November 2006

Although it has been generally agreed that the use of fat in poultry rations has some value, the scientific papers which have been published so far provide quite a number of contradictory results. This paper shows that where a proper balance is maintained between the various nutrients in the ration, particularly in the protein/total digestible nutrient ratio, high levels of fat consistently improve efficiency of feed conversion and growth rate.
A note on the heat resistance of a South African strain of Clostridium botulinum type B
Authors: Knock G. G. , Lambrechts M. S. J.
Published: November 2006

The z and D values for a South African strain of Clostridium botulinum, type B, have been determined by a method described. The results indicate that the South African strain at least equals in heat resistance the maximum resistance for Clostridium botulinum assumed in process calculations for canned foods.
The systemic action of benzene hexachloride in plants: Quantitative measurements
Authors: Bradbury F. R. , Whitaker W. O.
Published: November 2006

The absorption of γ‐benzene hexachloride (BHC) by a variety of seeds and by wheat seedlings has been measured. The amount of insecticide absorbed from the saturated vapour by seeds in six weeks varied from 31 μg./g. in wheat to 128 μg./g. in linseed. The process has similarities to the absorption of m̀‐BHC by insects. Wheat seedlings removed up to 100 μg./g. (fresh weight) of m̀‐BHC in seven days from an aqueous solution bathing their roots, but increasing amounts of the insecticide were lost by the plant as the experiments proceeded.
Determination of fumigants. XXIII.—The recovery of hydrogen cyanide from fumigated insects
Authors: Bhambhani H. J.
Published: November 2006

The recovery of hydrogen cyanide from fumigated insects (Calandra granaria L. and C. oryzae L.) depends on the pH of the solution used to hydrolyse cyanohydrins formed in the insects. A considerable increase in the amount of recoverable fumigant is found when the insects are ground before distillation. When care is taken to recover all the fumigant possible, the discrepancy between sorption and recovery becomes scarcely measurable for short periods of fumigation. Discrepancies, attributed to metabolism by other workers, seem likely to be partly associated with incomplete recovery.
Physico‐chemical studies on the application of insecticides to sheep fleece. VII.—The influence of cationic wetting agent‐fleece reactions on the stability of emulsions and suspensions
Authors: Addison C. C. , Furmidge C. G. L.
Published: November 2006

A study is made of the stability of dilute xylene‐water emulsions, and DDT‐water suspensions, when cationic wetting agents (of chain length in the range dodecylpyridinium to octadecylpyridinium, and with various halide ions) are employed. Emulsions are in general stable over a narrow concentration range only, and reasons for this are given. The variations in stability which result from the introduction of natural fleece are discussed, and the factors responsible for this are classified. The deposition of oil phase or suspended solid on fleece under various conditions has been measured, and the results are interpreted in the light of these factors.
Non‐thermal drying of brown marine algae
Authors: Reid K. C. , Jackson Philip
Published: November 2006

Reduction of the water content of Ascophyllum nodosum and the stipe of certain sublittoral seaweeds to about 50% (wet basis) is possible and economical by air‐drying on inclined grids. Removal of 40% or 60% of the water can be effected by use of centrifuges or screw expellers, but there is a simultaneous loss of a significant proportion of the soluble matter present. Plasmolysis using salt solutions is technically feasible, but is impracticable and uneconomical.
Plant‐growth substances: ω‐aryl‐ and ω‐aryloxy‐alkylcarboxylic acids
Authors: Gaimster K.
Published: November 2006

A number of carboxylic acids of the type R[CH2] CO2H have been synthesized in connexion with studies of plant‐growth activity. They include the first six or seven members of five homologous series of ω‐substituted alkylcarboxylic acids, namely o‐methoxyphenoxy‐, p‐chlorophenoxy‐, 2:4‐dichlorophenoxy‐, 2:4:5‐trichlorophenoxy‐ and 1‐naphthyl‐alkylcarboxylic acids; and five 1‐naphthyl‐alkylcarboxylic acids in which the alkyl chain is branched or otherwise modified.

The phenoxy‐acids were prepared by classical methods but, for many of the 1‐naphthyl acids, methods involving the use of organo‐cadmium compounds were employed.
The depletion of insecticidal emulsions in contact with sheep fleece
Authors: MacHin A. F.
Published: November 2006

The depletion and subsequent fate of insecticide and solvent from emulsions of BHC, DDT, Dieldrin and Aldrin in contact with sheep fleece under equilibrium conditions has been studied. It is shown that this depletion is essentially due to the grease associated with the fleece. There are marked differences between the depletion of BHC and Dieldrin on the one hand and DDT and Aldrin on the other; the mechanism of depletion is discussed with particular reference to these differences.
The nutritive value of fish proteins
Authors: Miller D. S.
Published: November 2006

Commercial fish meals have been examined for their net protein utilization by rats and have been found to be of poorer nutritive value than laboratory fish preparations, which have a net protein utilization of about 80%. The factors responsible are chiefly the conditions of drying and consequent occurrence of the Maillard reaction. No damage was detectable in the dried product after storing for 3 months at room temperature. It is shown that water as well as sugar and protein, is an essential for the Maillard reaction, and it is suggested that anti‐Maillard reagents may offer some hope for the prevention of damage during drying. For rats, methionine is the limiting amino‐acid in the damaged meals and might be added with advantage to these products.
A study of the structure of milk crumb
Authors: Saunders James
Published: November 2006

An indication of the structure of milk crumb has been obtained by studying its water sorption isotherm together with those of its components.

During the vacuum drying of a sucrose‐milk mixture, a proportion of a material is formed with a greater affinity for water vapour. There is no evidence of complex formation between the other ingredients of milk crumb.

A preliminary examination of the mixture containing the sucrose‐milk complex was made. There was no evidence of any effect on the flavour or the viscosity of milk chocolate containing such material.

It is deduced that there is no interaction involving hydrophilic groups between milk and chocolate liquor during milk crumb manufacture.
Studies in the cold storage of peanuts
Authors: Mathur P. B. , Prasad M. , Singh K. Kirpal
Published: November 2006

Shelled and unshelled peanuts packed in small gunny bags were stored at four temperature ranges, viz., 32–35° F, 42–45° F, 52–55° F and room temperature (71–92° F) for 9 months. The relative humidities ranged between 85% to 90% in the cold‐storage chambers and 50–82% at the room temperature.

A parallelism was observed between the changes during storage in the moisture contents of the kernels and the acid values of the extracted oils and to a less degree, the changes in peroxide values. So far as germination capacities are concerned, shelled nuts should be stored at 32–35° F and unshelled ones at room temperatures (71–92° F). A free fatty acid content exceeding 1% was found to be associated with seeds of low germination capacity.
Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. I.—The chemical composition of protein of treated flours
Authors: Meredith P. , Sammons H. G. , Frazer A. C.
Published: November 2006

In this first of a series of four papers, an investigation is described into the possible production of abnormal substances by the action of ten times the normal level of chlorine dioxide treatment of flour. Quantitative aspects of the amino‐acid content of the flour protein after treatment have also been studied. Comparison has been made with untreated and normally treated flours and with flour treated with ten times the normal amount of nitrogen trichloride.

No abnormal ninhydrin‐reactive substances resulting from the treatment have been found and, of the essential amino‐acids, only tryptophan has been reduced in proportion, to an extent greater than 10% after heavy treatment with nitrogen trichloride. Of the non‐essential amino‐acids, cystine has been reduced to about 75% by heavy treatment with chlorine dioxide or nitrogen trichloride.

The remaining three papers of the series will deal with the biological aspects of the investigation.
Alpha‐carotene in leaves of the carrot plant
Authors: Booth V. H.
Published: November 2006

About 13% of the carotene in leaves of pigmented carrots was in the α‐form. α‐Carotene was absent from the leaves of all types of ‘white’ ‐rooted carrots except second generation albinos, although the content of β‐carotene was normal. α‐Carotene was present in cotyledons of those carrots which had, or would later have, any carotene (α or β) in their roots even at a stage too early for the roots yet to be coloured.
Heat and water transfer during the dehydration of herring fillets
Authors: Del Campo M. M. , Cutting C. L.
Published: November 2006

The rate of drying of herring fillets in an over‐draught dryer was very sensitive to temperature, but practically unaffected by normal ranges of wet‐bulb depression and air velocity. Fatty herrings took longer to dry than lean ones and considerable fat oxidation occurred during the process. Variation of thickness within the range usually encountered was of some importance.

The storage life of fillets, which depends very much on taste, was limited chiefly by (1) the oxidation of the fat, which could be prevented by packing in an inert gas, and (2) the development of moulds, which occurred unless the moisture content was below about 16%. It was found from a determination of equilibrium moisture contents at a number of relative humidities that this corresponded to about 70–75% R.H. It is considered that if suitably packaged, the best products could be kept in condition acceptable to some native races in tropical regions for several months under the prevailing climatic conditions.
The crystallization of cocoa butter and alternative fats. II.—Palm kernel stearins and their mixtures with cocoa butter and butter fat
Authors: Steiner E. H.
Published: November 2006

The results are presented of calorimetric and cooling curve measurements on eight palm kernel stearins. Consideration is given to phase composition and crystallization of the stearins alone and in admixture with cocoa butter and butter fat in binary and ternary mixtures. The practical implications of the results are discussed in regard to the use of the stearins as alternatives to part of the cocoa butter in chocolate.
The effect of post‐harvest storage conditions of raw potatoes on the storage life (at tropical temperatures) of their dehydrated products
Authors: Gooding E. G. B. , Duckworth R. B. , Harries J. M.
Published: November 2006

The increase in reducing sugar content of potatoes stored in a field clamp after a spell of cold winter weather was sufficient to halve the storage life of the dehydrated product when held at 98.6° F. Conditioning of the potatoes after this cold spell for 2–3 weeks at 60° F immediately before dehydration lowered the reducing sugar content and led to some improvement in the product. The lowest reducing sugar contents and the products most resistant to deterioration during high‐temperature storage were obtained by keeping the raw potatoes, treated with a sprout depressant, in a shed with a minimum temperature of 43° F.
The relationship between soil structure, soil cultivation, nitrogen uptake, and crop growth. II.—Effects of Cultivation on Aggregation of Soil
Authors: Singh Khazan , Pollard A. G.
Published: November 2006

The effects of depth of cultivation on aggregation of the Harlington field station soil, during 1949 and 1950, are examined, the crops studied being swedes in 1949 and spring wheat in 1950.

The type of cultivation influenced the size distribution of aggregates, mainly in the surface 4 in. of soil. The larger aggregates >0 ·5 mm., particularly those of 4–2 mm. diam., were more especially affected. Both deep‐ and shallow‐ploughed plots contained a higher percentage of larger aggregates > 0·5 mm. than did the tine‐cultivated plots. The plough by inverting the slice brought the better structured sub‐surface soil to the surface and thus increased the percentage of larger aggregates >0·5 mm. in the 0–4‐in. layer. This effect of ploughing lasted for abouut 4 to 5 months.

Except in one instance, the type of cultivation did not affect the ‘degree’ of aggregation of particles <0·05 mm.; both deep‐ and shallow‐ploughed soils showed a greater degree of aggregation than did the tine‐cultivated soil.

With all three types of cultivation the horizon A1 of the soil contained a higher proportion of larger aggregates >1· 0 mm. than did horizon A2. The reverse was true of the smaller aggregates <1·0 mm., particularly those of 0·25–0·05 mm. diam. Differences between the proportion of very fine particles (<0·5 mm.) in the two horizons were small. The higher content of clay and lower content of organic matter in horizon A2 than in horizon A1 were probable factors in these differences.

Seasonal variations were apparent in both the size distribution of aggregates and the degree of aggregation of soil during two years. Soil moisture played the major part in these variations, lower moisture content being associated with higher content of aggregates >0·05 mm. and vice versa.

Disruption of aggregates occurred throughout the two growing seasons, which demonstrates the unstable nature of the structure of this soil. The order of stability among aggregates of different sizes was 0·25–0·05, 0·5–0·25, 2·0–1·0 mm. > 1·0–0·5 mm. > 4·0–2·0 mm. ≫ 4·0 mm., and that among individual layers in the soil profile was: 0–2‐in., 8–12‐in. layers < 2–4‐in., 4–8‐in. layers.

Seasonal variation in the stability of the aggregates was in the order: August > September, January > October, July.

No significant differences existed between the cultivation treatments in regard to disruption of aggregates or in their stability.

No experimental evidence was obtained that finer material (particles <0·05 mm.) became leached from the upper to lower depths.
Some effects of a soil conditioner on a heavy and a light soil in aberdeenshire
Authors: Pringle Joyce , Williamson W. T. H.
Published: November 2006

The remarkable effect of a soil conditioner on the germination of wheat in pot experiments with a heavy soil of the Cruden Bay Association is described. A field experiment was also carried out resulting in no effect on the crop but in a significant increase in the amount of water‐stable aggregates in the soil. On a light soil, improvement in growth of carrots was observed.
Bone‐taint in beef
Authors: Cosnett Lorna S. , Hogan D. J. , Law N. H. , Marsh B. B.
Published: November 2006

In a study of twenty‐four sides of bone‐tainted beef, large numbers of Gram‐positive rods were observed in every case. At least twelve different organisms, including anaerobes, sporing aerobes and non‐sporing aerobes, were isolated from fourteen of the sides. Evidence is presented to suggest that neither bone marrow nor synovial fluid is the centre from which the tainting organisms spreads.

The ischiatic and popliteal lymph nodes of freshly‐killed cattle frequently contain bacteria, many of them Gram‐positive rods. The incidence of nodes containing these rods appears to be related to the rainfall during the two months preceding slaughter.

It is suggested that Gram‐positive rods enter abrasions in the skin of the cattle and are localized in the lymph nodes. After death, given suitable temperature and pH requirements, the organisms multiply and spread outwards to the neighbouring muscles producing taint.
Mineralization of the nitrogen of urea‐formaldehyde compounds in relation to soil ph
Authors: Winsor G. W. , Long M. I. E.
Published: November 2006

Mineralization of the nitrogen of two urea‐formaldehyde compounds has been studied in twenty soils having initial pH values ranging from 3·9 to 7·8. The results show highly significant negative correlations between soil pH and the accumulation of inorganic nitrogen throughout the experiments. For comparison, the initial rates of decomposition of a sample of hoof were also studied in the same soils. In contrast to the urea‐formaldehyde compounds, mineralization of the nitrogen of hoof was markedly retarded in three of the most acid soils, the results for the remaining soils showing no significant relationship to soil pH.
The behaviour of systemic insecticides in plants: A survey of results obtained with 32P‐labelled schradan and demeton‐s
Authors: Thomas W. D. E.
Published: November 2006

Experiments on the behaviour under glasshouse conditions of schradan and demeton‐S applied to different species of plants are reviewed.

Following application of schradan to leaves, some was absorbed and some evaporated. Absorption occurred both in light and darkness but higher temperatures accelerated initial absorption. Whilst the two surfaces of broad bean and Coleus leaves were equally absorptive, the lower surface of apple and chrysanthemum leaves absorbed more than their upper surface. Application of demeton‐S to leaves was followed by three processes—evaporation, change into less volatile, toxic derivatives, and absorption, and the chemical was effectively removed from the leaf surface within a few hours. The products derived from demeton‐S were also absorbed but at a slower rate. The evaporation of demeton‐S gave rise to a fumigant effect.

Translocation of schradan from treated leaves to other parts of the plant occurred, mainly in an upward direction and in amounts sufficient to kill aphids. Schradan was also found in the nectar of borage and mustard flowers following leaf application before the flowers had opened. The schradan appeared to be translocated in the phloem. Translocation from leaves treated with demeton‐S was never sufficient to kill aphids feeding elsewhere on the plant, and no unchanged demeton‐S and only small amounts of its toxic derivatives were found in untreated leaves or nectar.

Species differences were found in the rate of breakdown of schradan after absorption from leaves and in the relative rate of breakdown of schradan in treated leaves and in those receiving schradan by translocation. The primary derivatives of demeton‐S were retained for several weeks, especially within treated leaves. The breakdown rates of both schradan and demeton‐S slowed down towards the end of the growing season.

Following root application to broad beans in sand or soil, unchanged demeton‐S was absorbed and detected in the shoot tip where concentrations of demeton‐S and its primary derivatives were present in amounts sufficient to kill Aphis fabae. Movement in xylem following root application seems to occur freely.
The proximate analysis of wheat flour carbohydrates. II.—The Analysis of the Carbohydrate Fractions of Different Flour Types
Authors: Fraser J. R. , Holmes D. C.
Published: November 2006

The carbohydrate fractions of various types of flour available in the United Kingdom have been analysed into four main classes, viz., starch, pentosan, sugars and cellulosic material. The sum total of these classes has been found to correspond with the carbohydrate ‘by difference’. A correlation was observed between the amount of ‘available’ carbohydrate and the calculated digestibility of each type of flour.
Infra‐red spectroscopy of dairy products
Authors: Goulden J. D. S.
Published: November 2006

The problems involved in the infra‐red study of dairy products are considered and a special type of liquid absorption cell for such samples is described. Spectra of various dried products are presented and the effects of protein‐carbohydrate interactions upon infra‐red spectra are discussed.
Carbon‐nitrogen relationships in soil. III.—Comparison of Immobilization of Nitrogen in a Range of Soils
Authors: Winsor G. W. , Pollard A. G.
Published: November 2006

Immobilization of nitrogen in the presence of sucrose has been compared in 24 soils differing widely in origin and composition. Marked differences were found in the amounts of nitrogen immobilized in the various soils, these being correlated with the pH, phosphate content and carbon/nitrogen ratios of the soils.
The absorption of oxygen from air by flour batters: Changes in the rate of uptake due to ageing of the flour
Authors: Cosgrove D. J.
Published: November 2006

Measurements have been made of the rate of absorption of oxygen from air, at 25°, by suspensions of flour in a phosphate buffer solution (pH 6.5). The effects of storage in air and nitrogen have been examined.
The chemical constituents of victoria plums: Chrysanthemin, acid and pectin contents
Authors: Dickinson D. , Gawler Joy H.
Published: November 2006

Continuing the study of the chemical constitution of Victoria plums grown in different areas of England, analytical methods have been evolved for the determination of chrysanthemin and of malic acid in the fruit. Pectin has also been determined. Concurrently, measurements have been made of the corrosivity of the juices. Both malic acid and anthocyanin concentrations correlate well with corrosivity in a way which indicates that the anthocyanin acts as an inhibitor of the corrosion process. Corrosivity and pectin content appear to be unrelated. A method of separating the acid constituents by means of ion‐exchange resins proved to be unreliable for quantitative work. Orthophosphoric and three chlorogenic acids have been detected in Victoria plums.
A method of drying seaweed using a steam‐heated drum dryer
Authors: Booth E.
Published: November 2006

The thermal efficiency of through‐circulation dryers for seaweed is low, largely because the material is in relatively large pieces which restricts the flow of moisture to the surface whence evaporation can occur and also gives a relatively small surface area exposed to the hot gases. Reduction of the particle size gives a mucilaginous mass, which tends to mat together and prevent the flow of the hot air through the bed of seaweed.

It has now been shown that fresh seaweed can be milled and the resultant pulp can be economically drum‐dried. A wide range of types of brown seaweed has been dried by this method and the production cost has been estimated.
CEREAL MANURING IN ENGLAND AND WALES
Authors: Church B. M.
Published: November 2006

Information on the manuring of cereals obtained from fertilizer practice surveys (1950‐54) is presented, and estimates of optimum fertilizer dressings are given for comparison with present practice. Regional differences in manuring, and the influence of previous cropping, the varieties grown, and methods of fertilizer application are considered.

More than a third of the cereal acreage in England and Wales received no nitrogen fertilizers, and the average dressings given were 0.25‐0.35 cwt. of N per acre compared with a calculated optimum dressing of 0.6 cwt. of N per acre. On the available experimental evidence, average potash dressings were about optimal but phosphate fertilizers were used on much of the cereal acreage at rates above the optimum.

A third of the nitrogen used on winter cereals was applied in the seed bed in autumn. Due to use of complete fertilizers as top dressings a sixth of the phosphate and a quarter of the potash used on winter cereals were applied in spring top dressings. About half the phosphate and potash fertilizers used in the seed bed were combine‐drilled.

Profitable increases in the use of nitrogen on that part of the cereal acreage which receives little or no nitrogen would increase the total cereal yields of England and Wales by about 6%.
The fatty acid composition of milk fats from beef cows fed on different winter rations
Authors: Garton G. A. , Duncan W. R. H.
Published: November 2006

The component fatty acids of four composite milk fat samples from groups of stall‐fed beef cows in the Inverness area were determined by the ester‐fractionation procedure. The milk fat from cows fed on grass silage resembled in composition that from dairy cows at pasture, whilst the milk fats from cows fed wholly or mainly on roots were more saturated; a feature of these fats was their relatively high content of palmitic acid accompanied by a correspondingly low content of oleic acid. In all four milk fats a reciprocal relation was observed between the proportions of oleic acid and palmitic acid present, whilst the proportion of stearic acid in these fats varied directly with their content of oleic acid. The influence of diet on the composition of the milk fats is discussed.
Factors affecting the uptake of phosphorus by crops in south‐east scotland
Authors: Simpson K.
Published: November 2006

A series of more than fifty field experiments carried out in south‐east Scotland showed superphosphate to be a more efficient phosphate fertilizer than any other with which it was compared. The apparent recovery of phosphorus by crops showed highly significant correlations with exchangeable calcium (positive), easily‐soluble soil phosphorus (negative), and summer rainfall (positive). The low (apparent) recovery of applied phosphorus in dry seasons appears to be due to the increased yield on the control plots, resulting from a higher availability of soil phosphorus. This may be caused by an increase in soil temperature in dry seasons. The optimum dressing of superphosphate for swedes on phosphate‐deficient soils was approximately 4.5 cwt. per acre.
Flour testing. I.—A comparison of the brabender extensograph, chopin alveograph and simon extensometer methods of testing bread flours with particular reference to the effect of various froms of flour treatment
Authors: Bennett Ruth , Coppock J. B. M.
Published: November 2006

An outline is given of the standard procedures of dough testing on the Brabender, Chopin and Simon instruments and a comparison is made of the essential differences in technique, espicially in the methods of preparation and treatment of the dough. Data from each instrument on several series of flours are compared with baking behaviour. The Flours examined include samples which had been treated in various ways, e.g., with agene, oxidising improvers, etc.

The effect of the presence of yeast on the dough is important especially when comparing untreated with treated flours in relation to fermentation time requirements. It was concluded that for reliable testing of bread flours of unknown treatment the technique should ensure that the dough (1) contains the amount of water to bring it to the correct consistency at the end of fermentation, (2) should include yeast, (3) should be allowed at least 3 hours rest before the final moulding and (4) should be given adequate moulding.

The Simon technique meets these requirements, and the Brabender technique can be modified to include them. The Chopin apparatus, though useful in studying untreated wheat flours and also in experimental work, does not permit such modifications to be made to its mode of use.
Flour testing. II.—An Alternative Method of Using the Brabender Farinograph and Extensograph for Testing Bread Flours
Authors: Bennett Ruth , Coppock J. B. M.
Published: November 2006

A method is described for measuring the water absorption of flour, using a yeasted dough 3 hours after mixing, by determining the minimum mobility on remixing in the Brabender Farinograph. This enables a correction to be applied to derive the water necessary for the dough subsequently stretched on the Extensograph. A yeasted dough is given 3 hours rest before moulding and then a further 30 minutes before stretching. The advantage over the standard method is that untreated and variously treated bread flours are shown in a more correct relation to each other in close agreement with their placings in baking practice.
Deterioration of dehydrated meat during storage. I.—Non‐enzymic deterioration in absence of oxygen at tropical temperatures
Authors: Sharp J. G.
Published: November 2006

The deterioration in quality of dehydrated precooked pork which takes place during storage even in absence of oxygen would appear to be due to a typical carbonyl‐amino browning reaction. The effects of moisture content and temperature on the changes have been studied. The reactive sugar fraction in meat consists mainly of free glucose and glucose‐6‐phosphate. Although the sugar fraction produces a brown discoloration by reaction with either the protein fraction or non‐protein soluble fraction, the characteristic bitter, burnt flavours of stored dehydrated meat are produced only by reaction with the non‐protein fraction.

The reaction can be inhibited entirely by storage in nitrogen containing 500 p.p.m. of sulphur dioxide or by removal of the reducing sugar and glucose‐6‐phosphate by fermentation with high concentrations of yeast. Partial inhibition is achieved by fermentation of the free sugars only, by lower concentrations of yeast or by oxidation of the free glucose only, by glucose oxidase.
A chromatographic analysis of the free amino‐acids, organic acids and sugars in flax (Linum usitatissimum)
Authors: Cruickshank I. A. M.
Published: November 2006

A chromatographic analysis of the primary metabolic components in the cell sap of flax tissues is described.

Thirteen ninhydrin‐reacting compounds were isolated, twelve of which were identified as known amino‐acids. Eight acids were separated, six of which were identified; the other two acid fractions corresponded in chromatographic behaviour with no available known acids. Five sugars were isolated and identified.
The toxicity of organic sulphides to the eggs and larvae of the glasshouse red spider mite. I.—SS′‐disubstituted alkane‐αω‐dithiols
Authors: Brookes R. F. , Cranham J. E. , Cummings W. A. W. , Greenwood D. , Jackson B. S. , Stevenson H. A.
Published: November 2006

A laboratory test method for assessing the activity of chemicals against the eggs and young mites of the glasshouse red spider (Tetranychus telarius L.) is described. The results given by a series of SS′‐disubstituted alkane‐αω‐dithiols using this test method are tabulated and discussed.
Experiments on cocoa fermentation in West Africa
Authors: Howat G. R. , Powell B. D. , Wood G. A. R.
Published: November 2006

A series of experiments on cocoa fermentation using heaps, boxes and steel vessels has been carried out in West Africa. Different methods of fermentation were investigated and scientific data relating to temperature, pH and moisture changes collected. A vessel designed to ferment the beans from 150 to 500 pods was tested and found to be satisfactory. Attention was also given to answering the questions which planters ask about fermentation—the effect of the degree of ripeness of the pods, of the length of time elapsing between harvesting and the beginning of fermentation, and whether the transportation of wet beans is detrimental.
The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substances
Authors: Roberts E. A. H. , Cartwright R. A. , Oldschool M.
Published: November 2006

Methods are described for the fractionation of the complex mixture of phenolic substances and their oxidation products occurring in manufactured tea. Products of oxidation detected include two fractions, S I and S II, responsible for the greater part of the colour intensity of a tea infusion, and nine unidentified substances, A, B, C, D, P, Q, X, Y and Z. S I and S II have been obtained almost free from other contaminants. They have acidic properties, and mean molecular weights of the order 600. They are probably mixtures of dimers, each dimer consisting of two oxidized flavanol units. X and Y have no acidic properties and are also distinguished from S I and S II by several characteristic colour reactions. P may be an anthocyanidin.
Absorption and metabolism of BHC in susceptible and resistant houseflies
Authors: Bradbury F. R.
Published: November 2006

Quantitative and qualitative work on the resistance of houseflies to γ‐BHC is described, in which BHC isomers labelled with 36Cl or 14C were used. α‐, β‐, γ‐ and δ‐BHC are converted to water‐soluble compounds by houseflies, the α‐ and γ‐isomers being more susceptible to the conversion than the β‐ and δ‐compounds. The reaction in the cases of α‐, γ‐ and δ‐BHC is accompanied by production of chloride ions corresponding to the removal of 4 to 6 atoms of chlorine from each molecule of BHC metabolized. It is therefore considered unlikely that the metabolites are trichlorobenzene derivatives. Chromatographic evidence indicates the ultimate production of eleven water‐soluble compounds from both α‐ and γ‐BHC. It is deduced from two‐dimensional chromatograms and from paper electrophoresis that the two isomers produce an identical or very similar series of compounds and that these are acidic. The role of metabolism in defending the insect against poisoning is discussed in terms of concentration X times effects and it is concluded that detoxication by metabolism is essential for the complete recovery of the insect following absorption of insecticide. Measurement of the capacity of a number of susceptible insect species to metabolize BHC isomers shows that the susceptible strain of housefly exhibits exceptional ability to eliminate γ‐BHC as water‐soluble products.
The role of lipids in baking. IV.—Some further properties of flour lipids and defatted flours
Authors: Cookson M. A. , Ritchie M. L. , Coppock J. B. M.
Published: November 2006

Flours recently examined have sometimes shown different characteristics from those previously described. Conflicting results on the breadmaking quality of defatted flours are attributed, from an examination of different flour‐milling products, to differences in the condition of the wheats constituting the grist and to the flour extraction rate, although the latter is not the controlling factor. Several methods of fractionating flour lipids and investigating the baking properties of various fractions are described. Countercurrent distribution of flour lipids is shown to be a useful systematic method of study, some of the tractions having markedly differing effects on bread properties. Further experiments on oxidative flour treatments have indicated that the flour lipid extracted by carbon tetrachloride is little affected by such treatments. The total lipid may, however, be involved in the mechanism of oxidative improvement. Dough and baking tests on undefatted flours and defatted flours in which the extracted lipids have been replaced indicated that the original nature of the flour lipid cannot be fully restored. The ultra‐violet absorption spectra of the lipids from different wheat‐milling products and breads are described and it is shown that such spectra might be used to indicate (a) the bran content of a flour and (b) whether a treated flour has been used in bread production.

It is clear from the complicated picture emerging from the results hitherto obtained, that until far more is known of the constitution of flour and the effect of the many factors contributing to its constitution, experimental dough and baking tests remain the best means of assessing flour quality for breadmaking.
Soil fumigation. IV.—Sorption of ethylene dibromide on soils at field capacity
Authors: Call F.
Published: November 2006

Sorption of ethylene dibromide was studied in the presence of air on twenty different soils at moisture contents corresponding to field capacity. The soils ranged from coarse sands through silts and clays to heavy peats. All isotherms were linear and the sorption coefficient (slope of the isotherm) could be correlated with surface area, with organic matter content, with moisture content and less closely with clay content. The latter three soil properties also correlated with each other. It was found possible to predict the sorption coefficient with reasonable accuracy from moisture content alone.
Metallic components of fruit juices. II.—The nature of some copper complexes in apple juice
Authors: Timberlake C. F.
Published: November 2006

The interaction of cupric copper with the organic acid, amino‐acid and phenolic components of apple juices has been investigated in juices and model systems. Copper is mainly complexed with malic acid and the dissociation constant of this complex has been calculated; the proportion of copper complexed with amino‐acids is small. Copper forms soluble complexes with the phenolics at the pH of juices, with reduction of cupric copper to the cuprous state and leading to the precipitation of copper and partly degraded phenolics. The significance of these findings is discussed in relation to the storage behaviour of apple juices.
Studies on three types of gelatin
Authors: Ames W. M.
Published: November 2006

Gelatin has been prepared from the same precursor by three methods. Energetic acid pretreatment results in gelatin of the same isoelectric point as does energetic alkaline treatment. Irregularities in the nitrogen content of collagen and gelatin can be explained by the presence of non‐nitrogenous impurity. Substances associated with collagen in small quantity may be the most important factor in the transformation of collagen to gelatin.
The utilization of dietary energy by poultry. I.—A study of the algebraic method for determining the productive energy of poultry feeds
Authors: Davidson J. , McDonald I. , Williams R. B.
Published: November 2006

Determinations of the productive energy of poultry rations by the algebraic method of Fraps gave highly variable results which were 10–40% below values predicted from tables of energy production coefficients. Highly variable and low results were obtained whether groups or individual chicks were used for the determination. Results from a serial killing experiment suggested that assumptions made in the algebraic method were invalid.
The jelly strength grading of pectins for use in jam manufacture
Authors: Olliver Mamie , Wade Peter , Dent Kathleen P.
Published: November 2006

Gels prepared from rapid‐set powder pectins by the ‘acid‐in‐boil’ procedure may vary in strength, as measured by the Ridgelimeter, according to the type of sugar used. This variability, not generally shown by slow‐set powder or by liquid pectins, can be overcome by adding surface‐active agents or fruit juices. A method for determination of grade of pectins is proposed which gives results in line with those obtained by the ‘acid‐in‐glass’ procedure. The reliability of the proposed method for jam manufacturing control has been confirmed.
A radioactive tracer technique for the study of dough mixing
Authors: Axford D. W. E. , Coppock J. B. M. , Cornford S. J. , Drysdale S. , Harrison A. , Winteringham F. P. W.
Published: November 2006

The use of 131I to study the rate of dispersion of fat in a dough‐mixing process has been examined. Two methods of assay were used, a liquid‐suspension technique and a solid‐sample assay. The results emphasize the ease with which dough mixing may be studied by means of a radioactive tracer technique and indicate that the efficiency of the mixer depends on its loading.
Studies on banana pseudostem starch: Production, yield, physico‐chemical properties and uses
Authors: Subrahmanyan V. , Lal G. , Bhatia D. S. , Jain N. L. , Bains G. S. , Srinath K. V. , Anandaswamy B. , Krishna B. H. , Lakshminarayana S. K.
Published: November 2006

The presence of considerable quantities of starch in the banana pseudostem has been demonstrated for the first time. Evidence is presented to show that the starch content of the stems varies and is influenced by the variety, locality, stage of growth, physiological state of the plant and climatic conditions, and particularly by the moisture content of the stems. The desirability of screening varieties with a view to selecting consistent yielders has been emphasized.

The process evolved for the manufacture of banana pseudostem starch is outlined, and the potentialities of this new raw material as a source of starch indicated.

Physico‐chemical properties of the starch have been described. The starch can be used for industrial and edible purposes in place of ordinary starches. Sizing tests have shown that it compares very favourably with the common starches and, in view of the some‐what transparent nature of the pastes, imparts better lustre to the finished goods.
Sulphur in soils.II.—Determination of the total sulphur content of soil
Authors: Little R. C.
Published: November 2006

Published methods for the determination of total sulphur in soil are reviewed. A method is described for determining total sulphur in soil in which all the sulphur is reduced to sulphide by heating the soil with ferrum reductum. The sulphide is treated with acid and the evolved hydrogen sulphide estimated iodimetrically with standard alkaline hypochlorite solution as absorbent. The method is specific for sulphur. It has been found applicable to the determination of sulphur in soils of widely diverse origins and in many kinds of pure substances, both organic and inorganic. An error of ± 2.5% can be expected in the determination of total sulphur in soil.
Animal fats. VIII.—The component acids of flamingo fat and antelope fat
Authors: Gunstone F. D. , Russell W. C.
Published: November 2006

A quantitative investigation of the component acids of flamingo fat shows it to be similar to other bird fats.

A sample of antelope fat has been examined. This differs from other ruminant fats in its high iodine value which is reflected in an unusually low content of saturated acids and increased proportions of unsaturated acids.
The effect of phosphate fertilizers on the potato crop in south‐east scotland
Authors: Simpson K.
Published: November 2006

In sixteen field experiments carried out on the potato crop in south‐east Scotland using different rates of superphosphate, little or no response in total yield was recorded except on four soils containing very little ‘available’ phosphate. Several of the experimental crops were riddled and the yields of ware, seed and chats recorded. On soils containing easily soluble phosphate at a level higher than 12 mg. per 100 g. of soil, the yields of ware and seed potatoes were not appreciably raised by increased levels of applied phosphate. In the low‐phosphorus soils the maximum yields of ware and seed were reached at dressings of 5 and 10 cwt. of superphosphate respectively. The optimum rate of superphosphate was approximately 5.0 cwt. per acre for the low‐phosphate soils, and 1.5 cwt. for the soils with higher available phosphate.
Colorimetric analysis of the isomers of tetrachloronitrobenzene and evaluation of deposits on the soil obtained from smokes of the 2: 3 : 5 : 6‐isomer (tecnozene)
Authors: Higgons D. J. , Toms A.
Published: November 2006

A survey is made of colorimetric reactions of the isomers of tetrachloronitrobenzene (TCNB) and a specific method of analysis presented for the 2 : 3 : 5 : 6‐isomer. This is based on the methanolysis to nitrite ion in O·IN‐sodium methoxide followed by colorimetric analysis of the nitrite by one of the classical methods.

The method has been applied to the determination of deposits obtained from smokes of tecnozene in commercial greenhouses and a series of deposit levels are given for varying types of commercial houses.
Volatile compounds produced by apples. II.—Alcohols and esters
Authors: Meigh D. F.
Published: November 2006

Methods have been developed for analysing the volatile alcohols present in the atmosphere of refrigerated gas stores containing apples. Alcohols and esters produced by three different varieties of apple, two resistant and one susceptible to superficial scald, were analysed. No correlation was found between a severe incidence of scald and a high rate of production of volatile compounds. Apples produced volatile alcohols, aldehydes, ketones and esters at a much greater rate in air than in gas storage. Among the alcohols produced by the apples were considerable quantities of ethanol and D‐2‐methylbutan‐I‐ol.
The non‐volatile organic acids of lucerne
Authors: Richardson A. , Hulme A. C.
Published: November 2006

The organic acid pattern of lucerne has been re‐investigated by a combination of ion exchange and partition chromatography. The following acids were found to be present: L‐malic, malonic, succinic, α‐ketoglutaric, fumaric, glyceric, pyrrolidonecarboxylic, shikimic and quinic. The presence of citramalic and glycollic acid was also indicated. An unidentified dibasic acid, C7H9O5 was also indicated.
The changes in orthophosphate in relation to phytin formation in maturing peas
Authors: Folwer H. D.
Published: November 2006

The changes in inorganic orthophosphate in relation to phytin formation in maturing pea seeds of two varieties have been studied by means of a paper chromatographic technique.

The changes appeared to take place in three stages. In the first stage the orthophosphate content was initially high and fell rapidly, while the phytin content rose. In the second stage the orthophosphate content rose and the phytin fell sharply but began to rise again at once. In the final stage the orthophosphate fell and the phytin slowly rose.

The orthophosphate and phytin contents measured simultaneously by stain areas on chromatograms were negatively correlated and the correlation was significant at the P = 0.03 level.

The bearing of these transformations on the texture of peas is discussed.
Paper chromatography of the false pyrethrins
Authors: Hodgson H. C.
Published: November 2006

The acids obtained by hydrolysis of pyrethrum extracts, which are titrated in the pyrethrin II determination but which are not derived from pyrethrin II, have been investigated. Quantitative experiments have shown no correlation between false pyrethrin acid content and either the ratio of pyrethrin I to pyrethrin II or the total pyrethrin content.
The stability of lycopene. II.—Oxidation during heating of tomato pulps
Authors: Cole E. R. , Kapur N. S.
Published: November 2006

Degradation of lycopene occurs during the heating of serum‐free tomato pulps in the presence of oxygen. The rate of breakdown as measured by colour loss varies according to availability of oxygen, temperature and intensity of illumination. Acetone and methylheptenone appear as volatile degradation products.
Colorimetric determination of p‐chlorobenzyl p‐chlorophenyl sulphide as a spray residue
Authors: Hardon H. J. , Brunink H. , Van Der Pol E. W.
Published: November 2006

As the Higgons & Kilbey method2 did not give satisfactory results with spray mixtures on apples, it has been modified by the use of chromium trioxide in glacial acetic acid for oxidation of chlorbenside to the sulphone before application of the m‐dinitrobenzene colorimetric technique. Recovery of chlorbenside added to apple extracts was 90–98%.
Carotene in the leaves of the carrot
Authors: Booth V. H.
Published: November 2006

Leaves of carrot plants of cultivated varieties contained an average of 119 mg. of total carotene per kg. fresh weight, or 546 mg. per kg. dry weight. The concentration of total carotene based on averages of many batches was approximately constant through the season so long as the leaves remained healthy in appearance, and except for small seedlings, was independent of the age of the plant. The average concentration was the same during three successive years. In these respects leaves contrasted with roots. There was, however, a variation between individual batches from different varieties, seasons and growing conditions. A measure of this overall variation is given by the standard deviation, 19 mg. per kg. fresh weight. Part of this variation was due to experimental error of the analytical method, and part to sampling. Beyond these there was a residual variation between different batches which has not been explained.

The concentration of leaf total carotene was independent of variety among cultivated types of carrot. There was no correlation between carotene concentrations in leaf and in root although the latter varied several hundredfold in different varieties, which included deep red, orange and white types.