bluuebunny/crossref_metadata_2025 huggingface dataset:
Phosphate availability indices related to phosphate fractions in selected malawi soils
Authors: Maida James H. A.
Published: November 2006

The amounts of soil P extracted by the methods of Olsen P, Bray‐P1, Williams and Stewart, Morgan, Aslyng, anion exchange resin, Saunder, Dyer, and North Carolina were significantly interrelated. P fractionation studies indicated that a relatively high proportion of the inorganic P was accounted for by iron‐bound and reductant‐soluble P fractions. The most important variable contributing to the total variation in the regressions of equilibrium phosphate potential and Morgan‐P values was the saloid‐bound P fraction. Al‐P was the major source of variation in Dyer‐P, North Carolina P, Olsen‐P, Bray‐P1, resin extractable P, and acetic acid soluble P values. The extraction of Al‐P by the chemical soil tests was in the decreasing order of Dyer‐P > North Carolina P>0.1M‐NaOH‐extractable P>0.5m‐CH3 COOH > Olsen‐P >Bray‐P1 anion exchange resin. Fe‐P was the second most important variable contributing to the total variation in 0.1M‐NaOH extractable P, Olsen‐P, North Carolina P, resin extractable P and Dyer‐P values. Practical implications of the findings were discussed.
The composition and structure of the lipids of sheep lymph
Authors: Christie William W. , Hunter Margaret L.
Published: November 2006

Phosphatidylcholine was the principal phospholipid component in the intestinal lymph of sheep and was accompanied by small amounts of phosphatidylethanolamine, phosphatidylinositol, lysophosphatidylcholine and sphingomyelin. Stereo‐specific analysis of the triacylglycerols confirmed that palmitic acid was concentrated in position sn‐2 and showed that there was a higher proportion of the remaining saturated fatty acids in position sn‐1 than in position sn‐3. In the phosphatidylcholine, saturated fatty acids were concentrated in position sn‐1 and unsaturated in position sn‐2, contrary to an earlier report.
A review of the changes in nitrogenous compounds of herbage during ensilage
Authors: Ohshima Mitsuaki , McDonald Peter
Published: November 2006

In this review the major nitrogenous components of herbage have been identified and the effects of both plant and microbial enzyme activity on these components during the ensilage process have been described. In particular, the specific effects of the lactic acid bacteria and clostridia on amino acid degradation and the end products of such microbial activity are summarised. The effect of formaldehyde in preventing proteolysis is also discussed.
Protein and free amino acid patterns in maize ensiled with or without urea
Authors: Raymond Lessard J. , Erfle James D. , Sauer Frank D. , Mahadevan Subramaniam
Published: November 2006

Free and protein amino acid contents of whole‐plant maize ensiled with or without urea were determined at intervals during the fermentation process. The free amino acid content of both untreated and urea‐treated silage increased with time in storage, but the increases were generally larger in the treated silage. The true protein of untreated silage decreased with time in storage. In urea‐treated silage many individual amino acids increased considerably. Among those were the essential amino acids isoleucine, lysine, threonine and valine. The result was a net gain of several amino acids in the treated silage while there was a general decline of most amino acids in the untreated silage. Urea‐treated silage at day 20 contained 38% more true protein and 150% more free amino acids than did untreated silage. The implications of these changes for dairy cattle nutrition are discussed.
The fate of the soluble lignin‐carbohydrate complex produced in the bovine rumen
Authors: Neilson Martin J. , Richards Geoffrey N.
Published: November 2006

In‐vitro experiments have indicated that the soluble lignin‐carbohydrate complex (LCC) produced in the bovine rumen is not significantly affected by further digestion in the rumen after passing into solution. The LCC has been shown to precipitate at the low pH of the abomasum and is present in the solid fraction of the faeces. It is concluded that digestion of the LCC is not likely to be significant after it passes from the rumen.
The component acids of lipids from marine and freshwater species with special reference to furan‐containing acids
Authors: Gunstone Frank D. , Chakra Wijesundera R. , Scrimgeour Charles M.
Published: November 2006

The component acids of lipids extracted from the liver of roach, powan, brown trout, perch, pike, sea trout, salmon, ice fish, dog fish and cod, the flesh of capelin, haddock, herring and mackerel, and the digland of octopus have been examined. Differences between lipids from freshwater and marine sources and between those obtained from male and female species are noted. Particular attention is directed to a group of furan‐containing acids present at low levels (up to 5%) in most of the samples. These unusual acids tend to concentrate in the cholesterol esters. In two starved cod the proportion of furanoid acids rose dramatically to 34 and 48% respectively.
Properties of Khaya grandifoliola gum
Authors: Aslam Muhammad , Pass Geoffrey , Phillips Glyn O.
Published: November 2006

The gum exudate of Khaya grandifoliola has only limited solubility in water. Analysis of the gum showed that approximately 50% was in the free acid form and the remainder was largely the calcium salt. The gum dissolves in sodium carbonate solution with removal of calcium ions. This significantly alters the viscosity of the solution but it may be controlled by addition of calcium ions.
Assessment of a procedure for fractionating organic phosphates in soil and organic materials using gel filtration and h.p.l.c
Authors: Gerritse Robert G.
Published: November 2006

A method for extracting and fractionating organic phosphates is described. In the fractions, inositol hexaphosphate (IHP) was determined with a carbon detector after high pressure liquid chromatography (h.p.l.c). Sample preparation consisted of a single mild extraction with 0.1M EDTA in 0.3M‐NaOH and a preseparation by gel filtration. Adenosine‐5‐triphosphate (ATP) could also be separated and determined in this way. With a number of samples, clean‐up by gel filtration could not prevent deterioration of the anion exchange column, used in the h.p.l.c. determination. IHP was then determined as total P after isolation by two consecutive gel filtrations. Limits of detection were 5‐50 μg P/g when determining IHP by h.p.l.c. and 0.05‐0.5 μg P/g when determining IHP as total P after isolation by gel filtration. Limits of detection when determining ATP by h.p.l.c. were 5‐50 ng P/g. Results of applying the method to soil and various organic materials are given and discussed.
Varietal identification of single seeds of barley by analysis of hordein polypeptides
Authors: Shewry Peter R. , Pratt Helen M. , Miflin Benjamin J.
Published: November 2006

Methods for the extraction and separation of hordein fractions from single or half‐seeds of barley have been evaluated. Sodium dodecylsulphate‐polyacrylamide gel electrophoresis at pH 8.9 gave rapid and reproducible separations of reduced and alkylated hordein, and this system was used to analyse hordein fractions from 88 barley varieties. On the basis of this character the varieties can be divided into 29 groups, each containing between one and 25 varieties. The largest group can be further divided into four subgroups on the basis of minor hordein polypeptide differences revealed by a second electrophoretic system, urea polyacrylamide gel electrophoresis at pH 4.6. Of the samples of the varieties studied, all except five contained seed homogeneous with respect to hordein polypeptide pattern. It is concluded that analysis of hordein polypeptide patterns from single seeds is of great potential value, both for the commercial identification of grain samples and as an aid to existing techniques for the establishment of varietal distinctness.
An automated procedure for the estimation of thiocyanate in forage kale
Authors: Gosden Anthony F.
Published: November 2006

A rapid automated colorimetric method of estimating the thiocyanate ion released from forage brassicae is described. The freeze‐dried kale sample is treated with a buffered myrosinase solution and the extract analysed for thiocyanate ion on a continuous flow analyser incorporating dialysis.
The effect of preslaughter lairage on serum thyroxine and cortisol levels at slaughter, and meat quality of boars, hogs and gilts
Authors: Moss Bruce W. , Robb J. Desmond
Published: November 2006

Commercial crossbred hogs and gilts, and purebred Landrace boars and gilts were slaughtered after a lairage period of either 2 or 24 h. The meat quality of the carcasses was assessed by measuring the pH of the Longissimus dorsi and adductor muscles at 45 min and 20 h post mortem. Serum cortisol and thyroid parameters were measured in blood taken at slaughter. The incidence of the pale, soft and exudative (PSE) condition was slightly higher in purebred Landrace pigs killed after a short lairage period than in those held in lairage overnight. The PSE condition tended to be more prevalent in Landrace gilts than boars. The percentage of carcasses classified as dark, firm and dry (DFD) was much greater in both commercial crossbred and purebred Landrace pigs killed after overnight lairage. The incidence of the DFD condition was greater in Landrace boars than gilts, particularly after overnight lairage. Serum cortisol levels were higher and serum total thyroxine (T4) and free thyroxine indices (FTI) lower in pigs killed after a short lairage. Serum total T4 and FTI values at slaughter were lower in boars than gilts.
Simultaneous determination of vitamins A and E in feeds and foods by reversed phase high‐pressure liquid chromatography
Authors: Söderhjelm Petter , Andersson Bernt
Published: November 2006

A simple high‐pressure liquid chromatographic method for the simultaneous determination of vitamins A and E in animal feeds and foods has been developed and evaluated. After saponification and extraction the sample was run on a reversed‐phase column with water‐methanol as the mobile phase. The detector was an u.v.‐lamp at 280 nm. The method has been tested on different types of feeds and foods containing between 2‐30 μg vitamin A g−1 of sample and 5‐300 μg vitamin E g−1 of sample. The recovery of added vitamins was 86 % for retinylacetate and 91 % for α‐tocopheryl‐acetate with a standard deviation of 3 % for both. Results of the proposed procedure agreed well with those obtained by other methods.
Mineral complexing properties of glucose syrups and their fractions
Authors: Gallali Yahya , Birch Gordon G. , Kearsley Malcolm W.
Published: November 2006

A series of commercial glucose syrups and related fractions (produced by reverse osmosis) of low and intermediate DE (DE=dextrose equivalent = reducing sugar content, expressed in terms of dextrose and calculated as a percentage of the total solids) were complexed with sodium chloride, calcium chloride or potassium iodide. Detailed study of the complex formation by optical rotation and conductivity techniques revealed that complex formation reached a maximum when the ratio of salt to carbohydrate was 10‐20%. The result was the same for each glucose syrup studied but the alteration of optical rotation or conductivity was predictably higher at lower DEs. No marked differences between the commercial glucose syrups and fractions were observed. This suggests that the complex formation was due largely to oligosaccharides in both series of syrups and fractions.
Changes in the composition of neutral volatile components during the production of apple brandy
Authors: Schreier Peter , Drawert Friedrich , Schmid Marianne
Published: November 2006

The changes in aroma composition during apple‐brandy production have been investigated by gas chromatography and coupled gas chromatography‐mass spectrometry. Quantitative determinations of 97 aroma components have shown that the aroma of unaged apple brandy is characterised by components produced as a result of the yeast fermentation and technological steps such as mashing and heating rather than by the genuine apple‐aroma components. Genuine apple‐aroma constituents, predominantly esters, are degraded during the mashing process and can be detected only in traces after the distillation. Distillation enhanced the concentration of ethyl esters and many of the higher alcohols, producing acetals and furane derivatives as well as damascenone, 2‐methylhept‐2‐hepten‐6‐one and β‐cyclocitral.
Role of seed phosphatides as antioxidants for ghee (butter fat)
Authors: Bhatia Iqbal S. , Kaur Narinder , Sukhija Pritam S.
Published: November 2006

Antioxidant potentiality of seed phospholipids for stored ghee was found to be in the order of sunflower (Helianthus annuus L.), groundnut (Arachis hypogea), soybean (Glycine max) and cotton seed (Gossypium sp.), possibly corresponding to their phosphatidyl ethanolamine content. Out of phosphatidyl choline, phosphatidyl ethanolamine and phosphatidic acid, phosphatidyl ethanolamine was found to be the most effective antioxidant. Antioxidant property of phosphatidyl ethanolamine did not vary with the seed source, indicating that the fatty acid portion of the molecule played no role in protecting ghee against oxidation. In stored ghee addition of phosphatidyl ethanolamine and phosphatidyl choline reduced lipolysis, probably by interacting with the lipase system. During storage, phosphatidyl ethanolamine afforded better protection against the oxidation of unsaturated fatty acids.
Properties of a thermostable β‐galactosidase from a thermophilic Bacillus: Comparison of the enzyme activity of whole cells, purified enzyme and immobilised whole cells
Authors: Griffiths Mansel W. , Muir D. Donald
Published: November 2006

The properties of a β‐galactosidase from a thermophilic Bacillus have been studied and compared with the properties of the enzyme contained in whole cells and in cells entrapped in a polyacrylamide gel matrix. The partially purified enzyme appears to be optimally active at a temperature of 60°C and pH 6.0. The enzyme activities from whole cells and immobilised whole cells have slightly different temperature optima (being 75 and 65°C respectively) and pH optima (being 6.2 and 6.6 respectively). The enzyme activity from whole cells is significantly more thermostable than that of the partially purified enzyme; the half‐lives being 125 and 22 min respectively at 70°C. In other properties studied, the enzyme activities of the three sources are similar. The thermostability of the enzyme and the broad pH range over which it is active makes this enzyme suitable for use in the dairy industry.
The interfacial behaviour of three food proteins studied by the drop volume technique
Authors: Tornberg Eva
Published: November 2006

The adsorption behaviour of three food proteins, a soy protein isolate, a sodium casein‐ate and a whey protein concentrate, at the air‐water interface has been studied by the drop volume method. The kinetics of surface tension decay were evaluated in terms of different rate‐determining steps at different ionic strengths and concentrations. This analysis indicates the following characteristics concerning the surface behaviour of the protein systems studied. The soy proteins diffuse slowly to the interface compared to the other proteins, probably due to the large particle size of the association complex of soy proteins. For the soy proteins, diffusion is slower in distilled water than in 0.2M‐NaCl solution and spreading of molecules at the interface is most easily performed in 0.2M‐NaCl solution. The whey proteins diffuse quickly to the interface, which is in accordance with their aqueous association; mainly small molecular complexes. Diffusion is slower and spreading easier in distilled water than in 0.2M‐NaCl solution. Although the caseinate has a complex quaternary structure, like the soy proteins, it has a very different surface behaviour. The diffusion step is rapid at concentrations above 10−3 wt % and contributes to a large extent to the interfacial tension decay, especially when the caseinate is dispersed in 0.2M‐NaCl solution. At a concentration of 10−3 wt % and below, the rate of the diffusion step is slowed down drastically, with an accompanying drop in the surface activity of the protein. This type of surface behaviour can be explained if the migration of the caseinates to the interface takes place via the casein monomers in the bulk phase.
Phenolic components and degradability of the cell walls of the brown midrib mutant, bm3, of Zea mays
Authors: Hartley Roy D. , Jones Edwin C.
Published: November 2006

Cell walls separated from the leaf blade, leaf sheath and stem of the brown midrib mutant, bm3, of Zea mays were more degradable by a commercial cellulase than the corresponding part of the isogenic normal inbred cultivar (Tr). The walls of each part of the mutant when compared with the corresponding part of the normal cultivar contained less lignin and bound phenolic components released by treatment with NaOH. The major phenolic components detected were trans‐p‐coumaric and trans‐ferulic acids together with small amounts of their cis isomers and diferulic acid. Cell walls of stem of the mutant contained a total of 17.3 mg g−1 of these bound acids compared with 9.8 mg g−1 for leaf sheath and 3.5 mg g−1 for leaf blade: there was more than twice as much p‐coumaric acid in cell walls of stem as in those of leaf sheath and more than seven times as much as in those of leaf blade. When cell walls of the stem from the mutant or the normal cultivar were treated with NaOH their degradability by cellulase was highly correlated with the amounts of phenolic components released by the alkali.
The varietal identification of single seeds of wheat by sodium dodecyl‐sulphate polyacrylamide gel electrophoresis of gliadin
Authors: Shewry Peter R. , Faulks Audrey J. , Pratt Helen M. , Miflin Benjamin J.
Published: November 2006

Sodium dodecyl‐sulphate polyacrylamide gel electrophoresis of gliadin is used to distinguish between wheat varieties which cannot be differentiated by starch gel electrophoresis. The technique identifies differences in high molecular weight gliadin polypeptides between the bread wheat varieties Sappo and Sicco, Flanders and Chalk, Cappelle Desprez and West Desprez and the three Durum varieties Durtal, Rikita and Lakota.
The determination of erucic and cetoleic acids in oils, fats and fatty foods
Authors: Kirk Ronald S. , Mortlock Roger E. , Pocklington W. Dennis , Roper Peter
Published: November 2006

A method for separating the methyl esters of erucic and cetoleic acids is described. Separation was achieved on silica gel plates impregnated with silver nitrate, utilising multiple development with a toluene: hexane mixture at a temperature of −23°C. Mixtures of rapeseed and herring oil fatty acid methyl esters have been separated by the method described and quantified by gas chromatography.
Sialic acid in plant tissues: A history of incorrect identification due to the use of non‐specific colorimetric reactions
Authors: Jennings Allen C.
Published: November 2006

Finely ground seeds of wheat, sunflower, coffee and french bean were either hydrolysed in acid directly, or after extraction with ethanol and/or after treatment in alkali to hydrolyse any O‐acetyl sialic acids present. The acid hydrolysates were fractionated by ion‐exchange chromatography. Sialic acid was not detected in any of the materials examined but quinic acid was found in all of them. It is concluded that some previous reports of sialic acid in plant seeds and tissues may have been due to the presence of quinic acid and of other compounds, which show rather similar properties to sialic acid in chromatographic and colorimetric methods of analysis.
Determination of hypoxanthine, xanthine and uric acid in ruminant's urine
Authors: Razzaque Mohammed A. , Topps John H.
Published: November 2006

The procedure, which has been devised for the measurement of three excretory products in ruminant's urine, is based on a two‐stage ion‐exchange chromatographic separation of purines using the resins Dowex 50W × 4 (200‐400 mesh) in the hydrogen form and Dowex 1‐chloride 1 × 10 (50‐100 mesh) converted into the acetate form; followed by enzymatic conversion of hypoxanthine and xanthine to uric acid and of uric acid to allantoin. The recoveries of hypoxanthine plus xanthine and of uric acid were 90‐99% and 95‐98% respectively.
The oil content of avocado mesocarp
Authors: Lewis Charles E. , Morris Ronald , O'Brien Kenneth
Published: November 2006

Four methods of analysing for oil content of avocados are compared (three with gravimetric measurements): (a) Soxhlet extraction with petroleum ether, (b) homogenisation with petroleum ether, (c) homogenisation with a 2:1 (by volume) choroform/methanol solution, and one with refractmetric measurement, i.e. (d) ball milling with 1‐chloronaphthalene. Conditions for Soxhlet extraction were optimised. Methods (a) and (b) gave similar results which were 6‐9 % lower than those of methods (c) and (d) which were similar to each other. Saponification of the residues from methods (a)‐(c) confirmed that method (c) removed more oil than methods (a) and (b) but also showed that even method (c) left some residual oil in the fruit tissues. Results are interpreted in terms of glycolipids and phospholipids remaining after extraction of triglyceride storage fractions by petroleum ether. All methods used were applicable to hard (unripe) and soft (ripe) fruits.
Effects of nitrogen, phosphorus and potassium on amino acid composition and on relationships between nitrogen and amino acids in wheat and oat grain
Authors: Eppendorfer Wilfried H.
Published: November 2006

During two seasons, pot experiments in which increasing applications of nitrogen, phosphorus and potassium were given to wheat and oats produced grain with widely varying N contents. The total amino acid composition of the grain was mainly dependent on N content of grain. Phosphorus and potassium affected the amino acid composition of wheat and oat grain only indirectly through their effects on nitrogen concentration. In wheat increasing grain N% was accompanied by a decrease in the amount (as g per 16 g N) of lysine, threonine, methionine, cystine and an increase in glutamic acid, proline, phenylalanine, and serine contents. Lysine, methionine, and cystine in oats decreased with increasing grain N content, but arginine, aspartic acid, glutamic acid and phenylalanine increased. Changes were less pronounced with oats than with wheat, and concentrations of most essential amino acids were higher in oats. When expressed as % dry matter all amino acids increased with increasing N concentration. Linear regression equations were calculated and significant correlations were found in both crops between concentrations of most amino acids and N content in grain. Some correlations between amino acids in the grain are also given. Correlations between amino acids and nitrogen within a variety were similar despite widely differing yields.
Identification and quantitative determination of the lipids of Alocasia macrorrhiza tubers
Authors: Opute Frederick I. , Osagie Anthony U.
Published: November 2006

The identity, composition and concentration of each of the major lipids found in Alocasia tubers were investigated using a combination of chromatographic procedures. On a weight to weight basis, the neutral lipids, glycolipids and phospholipids comprised 60.5, 19.0 and 20.5% respectively while the total extractable lipids accounted for 0.6% of the dry weight. In addition to the conventional lipid classes of tubers, the presence of tri‐ and tetragalactosyl diglycerides was confirmed. The predominant fatty acid in each lipid class was linoleic acid with palmitic, oleic and linolenic acids being the other ones. In general, a high degree of unsaturation (66%), similar for most tuber lipids, was established for the component fatty acids of Alocasia.
Observations on the use of porous polymers for collecting volatiles from synthetic mixtures reminiscent of fermented ciders
Authors: Williams Anthony A. , May Helan V. , Tucknott Owen G.
Published: November 2006

Conditions for collecting volatile components on Porapak Q and desorbing them for gas chromatographic examination have been investigated using a synthetic mixture representing the aroma components of cider. Optimum recoveries and least errors were obtained using a piston displacement procedure, 32 mg of Porapak, a temperature of 150°C for 20 min for desorption and ratios of vapour to liquid not exceeding 5:1. Tenax GC gave more consistent results than Porapak Q for non‐polar compounds with boiling points greater than that of hexyl acetate.
Light‐induced Flavour Deterioration. Exposure of Potato Crisps to Light and its Effect on Subsequent Storage in the Dark
Authors: Chan Henry W.‐S. , Levett Gordon , Griffiths Nerys M.
Published: November 2006

The flavour changes and extent of oxidation in crisps that had been exposed to light were studied by flavour difference assessment and peroxide value. When the crisps were examined immediately after illumination, both mean flavour difference ratings and peroxide values increased with the duration of exposure. When the crisps were stored for different periods after a fixed duration of exposure, an increase of flavour difference was observed without concomitant increase in peroxide value. The observation that the storage in the dark after illumination is different to exposure to light alone is significant because actual conditions of storage of food products usually involve both light and dark periods.
The content of the soils of the wigtownshire area of Scotland
Authors: Reaves Geoffrey A. , Berrow Michael L.
Published: November 2006

The distribution of lead in 41 soil profiles from a rural area in south‐west Scotland, remote from industrial activity, has been determined and the frequency distribution of both total (mean 30 mg kg−1, median 15 mg kg−1) and extractable lead in the 208 samples plotted diagrammatically. Highly significant correlations were found between total lead and soil depth (r= −0.43), loss‐on‐ignition (r=0.59) and acetic acid‐extractable lead (r=0.76). Surface enrichment is general and almost always most intense where the surface horizons are rich in organic matter. The high correlations obtained between total and EDTA extractable lead (r=0.86) and (r=0.89) confirm the close association between total lead and organic matter in soil profiles and suggest that biological cycling is a major factor which contributes to the surface enrichment of lead.
Sorption of sulphate and distribution of total, sulphate and mineralisable sulphur in some tropical soil profiles in tanzania
Authors: Singh Budh R. , Uriyo Andrew P. , Kilasara Method
Published: November 2006

The forest soils from Arusha generally contained more total S (129–439, average 277 μg S g−1) throughout the profile than the cultivated ones from Mbeya (32–408, average 143 μg S g−1). Total S in the surface horizons was in the range of 120–439, average 292 μg S g−1. The contents of total and organic S in the profiles were significantly (P <0.001) correlated with the contents of organic C and total N. Although both extractants—0.5M‐NH4OAC and 0.01M‐CaCl2—yielded nearly similar results, the latter tended to extract a little more sulphate than the former from organic matter rich soils. Sulphate distribution in a profile was related to sorption capacities of the soils from various horizons. Its content in the profiles was in the range of 1–34, average 15 μg S g−1, and was significantly (P <0.05) but negatively correlated with the ratios of C:N and C:S. Maximum S mineralisation occurred in the surface soil of most of the profiles. Less mineralisation or marked immobilisation took place in the subsurface soil. Mineralisation‐immobilisation relationship was mainly affected by C: S ratio of the soil. A soil C: S ratio of 200:1 was found to be critical below which net mineralisation and above which immobilisation took place.
The sulphate status of soils from north scotland
Authors: Scott Norman M. , Munro John
Published: November 2006

In a survey of soils from 125 farms in northern Scotland, calcium phosphate extractable sulphate values ranged from 4 to 55 mg S kg soil−1. In 46% of the samples the values were below 14 mg S kg−1, a limit which in countries such as Australia and USA is regarded as representing marginal soils likely to respond to added sulphur. Low values occurred throughout the area examined. Five soils representative of the group and varying in extractable sulphate from 5 to 18 mg S kg soil−1 were studied in a pot experiment to assess the sulphur supplying power. The first cuts of ryegrass contained <0.2% S in the dry matter and had N:S ratios upwards of 15:1, both indicative of inadequate sulphur. Addition of sulphur improved the nutrition of the plants and increased yields, but in some cases N:S values in excess of 15:1 were still obtained. A similar result was found in the second cut, indicating that under these conditions the five soils were unable to provide an adequate supply of sulphur to the crop.
Acceptability and nitrogen utilisation of tower and erglu rapeseed meals by the growing pig
Authors: Singam Ananda D. R. , Lawrence Tony L. J.
Published: November 2006

Acceptability and nitrogen utilisation studies were made with diets containing barley and either extracted soy bean meal (SBM) or one of the two low glucosinolate extracted rapeseed meals Tower (TRSM) and Erglu (ERSM). In acceptability studies SBM, TRSM and ERSM were substituted isometrically at 20% in diets which were offered ad libitum for 8 weeks to pigs of 23 kg initial liveweight. There were four groups of four castrate male pigs, and four groups of four gilt pigs, per group, per diet. For the first 2 weeks intake per unit metabolic weight (W0.75) was greatest, but thereafter was least, for the SBM diet. In metabolism studies three diets were computed and fed so that 54.5 % of the daily intake of 170 g of crude protein was derived from SBM, TRSM or ERSM. Twelve caged castrate male pigs of 25 kg liveweight were fed on each diet. Apparent digestibility of crude protein was higher for the SBM diet compared with the TRSM (P<0.05) and ERSM (P>0.05) diets. Nitrogen retention decreased significantly from the SBM to the ERSM to the TRSM diets. In an individual feeding growth experiment, using 12 castrate male and 12 gilt pigs per diet, isonitrogenous diets based on SBM, TRSM and ERSM were fed, on a liveweight related basis, between 23 and 67 kg liveweight. The SBM fed pigs grew significantly faster and required significantly less crude protein per unit of gain than those fed TRSM and ERSM, between which there were no significant differences.
Retention of nitrogen from lucerne juice in rats
Authors: Hanczakowski Piotr
Published: November 2006

The influence of heating and partial proteolysis on the nutritive value of lucerne juice protein in barley diets has been examined. It was found that the nutritive value may be improved by separating the heat coagulated protein from brown juice. The addition of condensed brown juice decreased biological value and true digestibility of casein protein. Partial proteolysis improved nitrogen retention from juice.
Extraction and fractionation of wheat flour proteins
Authors: Graveland Aris , Bongers Piet , Bosveld Pieter
Published: November 2006

Extraction of wheat flour with 1.5% sodium dodecyl sulphate (SDS) solution dissolved 65–67% of the total flour nitrogen. The SDS‐insoluble proteinaceous material was separated into glycoproteins‐I, II and III by ultracentrifugation. Part of the SDS‐soluble proteinaceous material was precipitated by addition of ethanol and separated into glycoproteins‐IV, glutenins and globulins. The rest of the dissolved proteinaceous material was separated into glycoproteins‐V, gliadins, glycoproteins‐VI, and albumins by (NH4)2SO4‐precipitation and gel filtration chromatography.
Choline content of fish meals from various origins
Authors: Barlow Stuart M. , Pike Ian H. , Nixon Frederick
Published: November 2006

The choline content of 45 samples of fish meal from nine different origins has been determined. The overall average was 4396 with a standard error of a single sample of ± 995 mg kg−1. No significant differences were found between meals of different origins, different species of fish, or different processing conditions.
The assay of the coccidiostat clopidol in animal feeds by high‐pressure liquid chromatography
Authors: Söderhjelm Petter , Andersson Bernt
Published: November 2006

A simple method for the assay of the coccidiostat clopidol by high performance liquid chromatography (h.p.l.c.) is described. After extraction the solution is neutralised and filtered and injected on the h.p.l.c.‐column. It is quantified by u.v.‐detection. The method has been tested on commercial feed samples. The agreement with a standard reference method is good. The precision of the proposed method has a standard deviation of 2%. The recovery of added clopidol is 101% with a standard deviation of 2.4%. No interferences to the method have been found.
The influence of hydrochloric acid on the effect of caproic acid in preventing aerobic deterioration of silages
Authors: Ohyama Yoshinobu , Hara Shin‐Ichiro , Masaki Shigehiko
Published: November 2006

In five experiments of the same design using silages made from wilted Italian ryegrass (dry matter 22.7–40.9%), the effects of caproic acid (C6) (10 mmol kg−1) with and without 6N‐HCl (20 ml kg−1), applied at ensiling or at opening, in preventing aerobic deterioration of silages after opening silos were investigated. Application of C6 either at ensiling or at opening was partially effective in preventing temperature increase, pH rise and breakdown of organic acids during the 7‐day aerobic exposure period after opening the silos. Addition of HCl reduced the pH of silages irrespective of the time of application. However, no improvement of the effect of C6 due to HCl supplementation was observed as far as the prevention of the aerobic deterioration was concerned. Treatment with C6+ HCl at ensiling inhibited silage fermentation more extensively than C6 alone. Viable counts of yeasts and moulds in the silages treated with C6 or C6+ HCl at ensiling tended to be lower than those in the control silages. Considerable increases in the counts of moulds were found in the control silages during the aerobic exposure period.
Rapid injury to peas by soil waterlogging
Authors: Jackson Michael B.
Published: November 2006

Short‐term responses of pea plants (Pisum sativum L. cv. ‘Sprite’) to waterlogging of the soil have been examined under glasshouse conditions. The symptoms of injury arising from one to four days of waterlogging included extensive desiccation and chlorosis of the foliage and lower rates of transpiration, stem extension, and growth of shoots and fruits. Premature quiescence of the apical bud of waterlogged plants reduced the number of fruiting nodes and extending internodes. Flowering plants at the 9‐ to 10‐leaf stage were found to be damaged more severely than young veetative plants bearing only 2 or 3 leaves. Waterlogging inhibited the uptake of nitrogen from the soil sufficiently to reduce its concentration in vegetative and fruit tissues. The uptake of potassium and phosphorus was less severely affected and the overall concentration in shoot tissues was slightly higher in waterlogged plants than in controls. The concentrations of manganese and calcium were not changed greatly by waterlogging. The equilibrium concentration of oxygen in the soil water fell to below 1% after 24 h of waterlogging while the amounts of carbon dioxide, nitrous oxide and ethylene increased considerably. The injury to plants grown in nutrient solution supplied with oxygen and carbon dioxide, at concentrations present in waterlogged soil, was much less than that sustained by plants growing in the waterlogged soil itself.
Phosphate solubility tests—interference of some accessory minerals
Authors: Axelrod Shimshon , Greidinger Dahlia
Published: November 2006

Solubilities of apatites isolated from random samples of Israeli phosphates were determined in citric acid, formic acid and neutral ammonium citrate. Minerals normally associated with the apatites in rock phosphates were then added and the solubility tests repeated. Calcite markedly reduced the apparent solubility in the three solvents but gypsum interfered only in the case of neutral ammonium citrate. The accepted solubility tests therefore favour phosphates containing inert accessory minerals such as quartz and do not reflect the solubility of apatite when it is associated with calcite. A method based on determining the solubility of apatite instead of rock phosphate is suggested.
Influence of variety and planting density on starch accumulation in cassava roots
Authors: Wholey Douglas W. , Booth Robert H.
Published: November 2006

Root starch content was consistently higher in the variety Black Twig than in the variety C5 and was always higher at 1 × 1 m than at 3 × 3 m plant spacing in both varieties throughout the sampling period; 36 to 68 weeks of age. C5 produced greater fresh root yields than Black Twig at both planting densities. Starch yields per hectare were greater from C5 in the ninth month after planting, but after this they were similar for both varieties. No marked peak or consistent decline in root starch content associated with increasing age was observed. It is suggested that variations in root starch content could be influenced by climatic factors, particularly rainfall, and soil moisture. Long‐term research in this area is required.
Preparation of white leaf protein concentrate using a polyanionic flocculant
Authors: Bray Walter J. , Humphries Catherine
Published: November 2006

Juice was extracted from lucerne (Medicago sativa L.), tall fescue (Festuca arundinacea L. var. Alta) and perennial ryegrass (Lolium perenne L. var. Melle). The removal of pigmented material from the juice, by the destabilisation of the colloidally suspended chloroplastic particles, using a number of flocculants in combination with pH adjustment, was studied. Although the addition of calcium and magnesium ions partially precipitated pigmented material, Superfloc A150, a polyanionic polyacrylamide flocculant, was more effective. pH adjustments, both before and after the addition of this flocculant, led to two possible methods for precipitating completely pigmented material, a one‐stage process where one pH adjustment and centrifugation was used, and a two‐stage process where two pH adjustments and centrifugations were made. These processes allowed the recovery of a ‘white ’protein suitable for use in human food formulations.
Studies on the aerobic stability of commercial silages
Authors: Henderson Annie R. , Matthew Ewart J. , Robertson Gilbert M.
Published: November 2006

Eighteen commercial silages from ten different farms located in south‐east Scotland were exposed to air in polystyrene containers over a 9‐day period. The silages were subjected to detailed biochemical and microbiological analyses prior to aeration. All the parameters used to measure aerobic deterioration, pH rise, maximum temperature above ambient and sum of temperature rise showed a good correlation with dry matter loss. In a comparison of silage parameters with deterioration measurements, only ammonia nitrogen contents were correlated with all the measurements. The results of microbial counts are inconclusive. Yeast counts increased during the 9‐day aeration period whether dry matter losses were high or not.
The effect of decanoic, dodecanoic and tetradecanoic acids on silage fermentation
Authors: Wilson Robert F. , Woolford Michael K.
Published: November 2006

The ability of decanoic (C10), dodecanoic (C12) and tetradecanoic (C14) acids to restrict the fermentation of ryegrass and lucerne was investigated with laboratory silos. With ryegrass, addition of the C12 acid alone at 1 kg t−1 of fresh crop had no effect on extent or pattern of fermentation compared to that of the untreated crop, though at 2 kg t−1 the acid appeared to reduce the content of butyric acid but not ammonia‐N in the silage. Formic acid, added alone or with C10, C12 and C14 acids restricted extent of fermentation and butyric acid production, but in this experiment addition of these acids had relatively little effect on the content of ammonia‐N in the silages. With lucerne, extent of fermentation was similar for all treatments, though the untreated silage and those which received C12 or formic acid alone at 1 kg t−1 or 1 kg t−1 of C14 acid with 1 kg t−1 of formic acid contained butyric acid in excess of 3% of the dry matter (DM). It is concluded that acids in the range C12‐C14 are not effective in restricting silage fermentation and that their effectiveness is not increased by reduction in pH produced by the addition of formic acid. Microbiological assessments largely confirmed these findings.
The effect of various processing treatments on the content and composition of the long‐chain fatty acids of red clover
Authors: Outen George E.
Published: November 2006

Red clover cut, dried, and either chopped and wafered or ground and pelleted showed mainly small changes in long‐chain fatty acid content after 6 and 12 weeks storage at ambient temperature. The same material blast‐frozen and stored at ‐ 15°C showed greater losses in the polyunsaturated acids after storage for 6 and 12 weeks and these losses generally increased when the material was allowed to thaw for various periods of time up to 24 h.
Nutrient imbalances in tomato plants and acid phosphatase activity in the leaves
Authors: Besford Robert T.
Published: November 2006

Tomato plants were grown in sand for 5 weeks and received one of fifteen different nutrient solutions in which the concentrations of various elements were either reduced or increased individually, relative to their concentration in a complete nutrient solution, and the acid phosphatase activity in extracts from the young, fully‐expanded leaves was determined. When expressed on a fresh weight basis, only in the P‐deficient plants was the activity significantly increased with a degree of confidence better than P=0.05; a slight increase occurred in extracts from the plants suffering from B toxicity, but this was only significant at P=0.1. There were no increases in acid phosphatase activity with deficiencies of N, K, Ca, Mg, B, Cu, Fe, Mn, Mo or Zn; or with toxicities of Cu, Mn or Zn. When expressed on a protein N basis, only N and P deficiencies increased the acid phosphatase activity. It is proposed that the acid phosphatase activity of the leaves could be used as an indicator of P deficiency in the tomato.
Effect of rapeseed meal on hepatic trimethylamine oxidase activity in the domestic fowl in relation to egg taint
Authors: Pearson Arthur W. , Butler Edward J. , Frank Curtis R. , Roger Fenwick G. , Hobson‐Frohock Anthony , Land Derek G.
Published: November 2006

Shaver 585 hens were classified as ‘tainters’ or ‘non‐tainters’ according to their ability to produce eggs tainted with trimethylamine (TMA) when fed a diet containing 10% rapeseed meal (from Brassica napus). All were then fed this diet, or one containing an equivalent amount of soya‐bean and fish meals for 16 weeks. Hepatic microsomal TMA oxidase activity was much lower in the rapeseed groups and was particularly low in the ‘tainters ’The apparent Michaelis constant of the enzyme was considerably higher in the rapeseed groups suggesting interference with the access or binding of the substrate. It was concluded that ‘tainters ’have an inherently low capacity for synthesising TMA oxidase and that the drastic reduction in its activity, which occurs when rapeseed meal is fed, allows TMA to pass into the egg. Preparations of the enzyme from ‘tainters ’and ‘non‐tainters ’on the control diet were strongly and similarly inhibited by sinapine in vitro and their apparent Michaelis constants were increased about six‐fold. Acetone and methanol extracts of rapeseed meal had a similar effect which was attributable to their sinapine content. Another inhibitor appeared to be present in a low sinapine fraction obtained by passing an aqueous solution of the methanol extract over a cation exchange resin.
Characterisation and differentiation of grape brandies by multiple discriminant analysis
Authors: Schreier Peter , Reiner Ludwig
Published: November 2006

Gas chromatography has shown that clear, quantitative differences exist between the various flavour constituents of German and French grape brandies as well as French cognacs. The amounts of some selected flavour compounds from 24 grape brandies have been submitted to multiple discriminant analysis. Discriminant analysis was carried out in three parts corresponding to the column chromatographic pre‐separation of volatile compounds into three fractions (I: non‐polar compounds; II: oxo compounds; III: hydrophilic substances). Using the components of fraction I a statistically highly significant differentiation between French cognacs and the remaining groups of grape brandies was obtained. With the components of fractions II and III some misclassifications occurred. Only after employing all the constituents of fractions I‐III was a statistically highly significant separation between French and German grape brandies as well as the group of cognacs achieved. Among the esters predominantly the ethyl esters of octanoic, butanoic, 2‐furanoic and 2‐hydroxy‐isocaproic acid contributed towards the separation and classification of individual groups. The best differentiation was given by the contents of 1‐octanol and damascenone.
The relative importance of fungi in the breakdown of commercial samples of sulphited strawberries
Authors: Dennis Colin , Davis Richard P. , Harris Jane E.
Published: November 2006

The incidence of strawberry spoilage fungi in commercal plantations and on commercially harvested fruit from three different strawberry growing areas (East Norfolk, Wisbech area, County Wexford) were studied in relation to breakdown of sulphited fruit from these areas. Botrytis cinerea and Mucor piriformis were present on fruit from most plantations in the three areas whereas Rhizopus species were more prevalent on fruit from the Wisbech area. A higher proportion of stored fruit from the Wisbech area was spoiled by the Rhizopus spp., especially R. sexualls, whereas M. piriformis predominated on fruit from East Norfolk and County Wexford. A greater proportion of the sulphited fruit from the Wisbech area showed softening and disintegration which coincided with both a higher incidence of R. sexualis and of sulphited liquors showing detectable pectolytic activity. Comparison of the effect of the pre‐harvest fungicides Elvaron, Mildothane and Daconil, showed a similar incidence of M. piriformis and Rhizopus spp. on the fruit and subsequently there were no consistent differences in the amount of breakdown of sulphited fruit from the different treatments. A delay in sulphiting after the fruit had been harvested, especially when fruit was held at 15°C, usually resulted in complete disintegration during subsequent storage. The importance of reducing the interval between harvesting and sulphiting to a minimum is discussed together with other factors which may reduce the incidence of breakdown of sulphited fruit.
Factors involved in the preparation of sunflower milk
Authors: Ferber Carol E. M. , Cooke Rodney D.
Published: November 2006

Homogenisation of sunflower seed in water gave oil and protein dispersibilities of about 50% and produced emulsions which creamed readily (stability rating of less than 10%). Mild papain proteolysis (0.05% w/v for 30min at 30°C) of the homogenates increased these dispersibilities to 70 and 85%, respectively, the stability rating to almost 90% and improved the heat stability of the emulsions. These changes were accompanied by a decrease in the molecular weights of the sunflower proteins (monitored by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis) and an increase in the albumin:globulin ratio. Extended proteolysis reduced protein functionality in these emulsions. Papain treated sunflower meal homogenised with oil gave similar results. Mixed emulsions derived from sunflower seed mixed with a smaller proportion of soya or groundnut had improved emulsion stabilities. Bland, off‐white, stable sunflower milks can be prepared by a combination of proteolysis and admixture with other vegetable proteins. These have similar emulsion stabilities to that of soymilk.