bluuebunny/crossref_metadata_2025 huggingface dataset:
The influence of oxygen on ensilage. I. Laboratory studies
Authors: Ruxton I. B. , McDonald P.
Published: November 2006

Grass was ensiled in laboratory silos in three separate experiments. In the first two of them, different oxygen treatment levels were achieved by ensiling different weights of herbage in the fixed volume of the laboratory silo. In the third experiment, the quantity of grass ensiled was kept constant, the oxygen level being varied by evacuation and injection of gas.

Fermentation changes were followed during the period of ensilage. In all cases, when compared with the controls, oxygen treatments resulted in silages of lower lactate content, higher acetate content, higher pH and volatile N values. Butyrate was present in appreciable amounts in the high oxygen treated silages in Experiments 1 and 3. It was concluded that oxygen trapped in unconsolidated herbage had an adverse effect on fermentation resulting from not only oxidation of sugar but also from a direct effect on the activities of the microflora.
Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears
Authors: Mosel Hans‐Dieter , Herrmann Karl
Published: November 2006

We used quantitative methods to show that there are changes in the concentrations of catechins and hydroxycinnamic acids during the development of apples and pears.

First, the concentrations of the phenolic compounds rise sharply until an age of about 2 to 3 months and then the catechin content is reduced (mg/whole fruit).

Second, large quantities of catechins and hydroxycinnamic acid derivatives are formed in the early fruit (mg/1000 g). After a few weeks these concentrations decline very sharply, especially during the progressive growth of the fruits, to reach a more steady level at maturity.
Some changes in composition and properties of the hen's egg on incubation
Authors: Cronin Edward F. , Imrie F. Wendy , Beswick Gordon
Published: November 2006

The effects of incubation on fertile and infertile eggs were examined. The examination included chemical, bacteriological, physical and organoleptic tests for changes which had taken place. Isovaleric acid was identified in all incubated eggs and also in certain fresh eggs. Additional unidentified compounds were detected in the incubated samples. Upon storage at 1 ºC, it was observed that the level of isovaleric acid in the eggs dropped significantly, irrespective of the length of incubation. No significant increase in bacterial population was observed in the eggs during incubation. Physically and organoleptically the changes during incubation were similar to those observed during extended ageing of fresh eggs.
Composition of the lipids of lupin seed (Lupinus angustifolius L. var. “uniwhite”)
Authors: Hansen Roy P. , Czochanska Zofia
Published: November 2006

The total lipids (8.6%) extracted from whole lupin seeds (Lupinus angustifolius L. var. “Uniwhite”) were found to be comprised of triglycerides (71.1%), phospho‐lipids (14.9%), free sterols (5.2%), glycolipids (3.5%), sterol and wax esters (0.5%), free alcohols (0.4%), hydrocarbons (0.4%) and unidentified waxy material (4.0%). The main fatty acids in the total lipid extract were linoleic (48.3%), oleic (31.2%), palmitic (7.6%) and linolenic (5.4%). Erucic acid was not present, nor were cyclopropenoid acids. Seed coatings constituted 23.9% of the weight of the whole seeds and contained 1.5% lipids, the main classes of which were triglycerides (38.4%), free sterols (28.0%), phospholipids (9.7%), glycolipids (9.1%) and free alcohols (3.7%). The seed coatings and kernels contained the same fatty acid constituents, but the proportions of oleic, linoleic and linolenic acids were markedly different. β‐Carotene was present, although at low concentration. When evaluated on its lipid composition, “Uniwhite” lupin seed appears suitable as a supplement for pig, poultry and stock feeding.
Separation by gel electrofocusing and characterisation of wheat esterases
Authors: Cubadda Raimondo , Quattrucci Enrica
Published: November 2006

Esterase extracts obtained from four varieties of common wheat were analysed by the gel electrofocusing method using pH 5 to 8 carrier ampholyte; 17 esterase fractions were obtained. No varietal difference was observed in the zymograms of all the varieties examined. Using the criteria adopted for animal esterases, the separated multiple forms were then characterised on the basis of their substrate and inhibitor specificity.

Evidence obtained from these studies indicated that these enzymes belong to aliesterases or esterases B (3. 1.1. 1) and can be considered as belonging to isoenzymic systems.
Equilibrium moisture content of groundnut and chillies
Authors: Singh Ram S. , Ojha Tribeni P.
Published: November 2006

Hygroscopic material, when it comes into contact with atmospheric air, desorps or absorps the moisture from the surroundings until it reaches equilibrium. In the present study, groundnut and chillies were dried in a controlled air supply (at a particular temperature and relative humidity). The equilibrium moisture content (e.m.c.) and relative humidity (r.h.) relationships were studied at different temperatures. Values of constants c and n of Henderson's equation were computed and desorption isotherms were drawn for groundnut components and chillies. It was observed that e.m.c. depends upon type of material, the temperature and r.h. of the air.
Polar lipid composition of the leaves and seeds from the tea plant (Camellia sinensis L)
Authors: Roberts Godwin R.
Published: November 2006

Thin‐layer chromatography has been used to separate, identify and quantitatively estimate the polar lipids in tea leaves and seeds. Young shoots have been found to contain a higher concentration of phosphatidyl ethanolamine and phosphatidyl choline than older leaves, which have a high concentration of galactolipids. Seeds contain a high concentration of phosphatidyl choline.
Prevention of browning during batch dry rendering
Authors: Skurray G. R. , Cumming R. B.
Published: November 2006

Removal of the reducing sugars in the raw materials used for meat meal manufacturing by yeast or sulphite, prevented the Maillard reaction from taking place during batch dry rendering. The resultant meat meals had a similar available essential amino acid content and nutritive value to chicks as the freeze‐dried raw materials.
Lack of a response in egg weight or output to increasing levels of linoleic acid in practical layer's diets
Authors: Shannon David W. F. , Whitehead Colin C.
Published: November 2006

An experiment was carried out to investigate the levels of linoleic acid required in practical rearing and laying diets to achieve maximum egg size and output. In a 2 × 4 × 4 factorial experiment two strains of hybrid layer (Thornber 808 and 909) were given four levels of linoleic acid (0.8, 1.3, 1.8 and 2.3%) during the rearing (0 to 18 weeks) and laying (21 to 73 weeks) stages. The increased levels of linoleic acid were achieved by replacing olive oil by safflower oil and the diets used were therefore isocaloric, isonitrogenous and contained the same amount of unsaturated fat. Increasing the level of linoleic acid in the rearing diet above 0.8% produced a variable response in 18‐week weight. Rearing diet did not significantly affect subsequent egg production, egg output or food intake. Egg weight was affected by rearing diet but the effects were inconsistent. Level of linoleic acid in the laying diet did not significantly affect egg size, egg production, food intake or final body weight. It is concluded that linoleic acid, in excess of the essential fatty acid requirement for normal body functioning, is not specifically required for maximum egg size.
The separation and technological significance of the outer layers of the wheat grain
Authors: Stenvert N. L. , Moss R.
Published: November 2006

A detergent extraction technique was applied to quantitatively separate the outer layers of the wheat grain from the starchy endosperm. These layers were examined under the light microscope which showed that the cellular structures were intact and the contents of the aleurone cells had not been extracted. Milling studies demonstrated that the extraction technique allowed an accurate estimate to be made of the flour‐yielding potential of a wheat provided that the milling system was capable of fully realising this flour‐yielding capacity. The small‐scale nature of the test allows it to be applied in wheat breeding programmes at an early stage as a predictive test for flour yield.
Volatile flavour components of cooked potato
Authors: Nursten Harry E. , Sheen Margaret R.
Published: November 2006

Extracts of the steam volatiles of cooked potatoes and of a dehydrated, granular potato product have been prepared. High‐boiling fatty acids preponderated and were removed prior to concentration and examination of the resulting essences by combined gas chromatography‐mass spectrometry‐odour assessment. Thirty‐five components were identified in potato essences and 20 in a potato granule essence. Chemical and retention data indicated that 2‐methoxy‐3‐ethylpyrazine

For clarity in this paper, the methoxy substituent is assigned the 2‐position in pyrazines, and is written first, irrespective of the rules of nomenclature.

was present in potato volatiles and mass spectral evidence was obtained of its presence in potato sprout essence. Synthetic work confirmed the known characteristic raw potato odour of 2‐methoxy‐3‐ethylpyrazine and demonstrated that isomers do not possess it. Lack of volatiles rather than off‐flavour is believed to account for the differences between the flavour of cooked potatoes and of the potato product examined.
The chemistry of non‐enzymic browning in foods and its control by sulphites
Authors: McWeeny D. J. , Knowles M. E. , Hearne J. F.
Published: November 2006

Non‐enzymic browning involves a complex of chemical reactions with few identifying common features other than the involvement of carbonylic intermediates, the production of brown pigments (melanoidins) and the effect of sulphites in either inhibiting or retarding the development of the melanoidins. In general, amine compounds (amines, amino acids, peptides, proteins) are important in reactions, usually with carbohydrates, which (a) produce highly reactive carbonylic intermediates and (b) involve condensation with these intermediates to produce highly coloured pigments. These reactions occur in many foods and, where they are undesirable, may usually be controlled more or less successfully by the addition of sulphites. This effectiveness of a single additive in controlling a variety of chemical pathways is probably due to the number of different reactions which sulphite can enter into with, for example, reducing sugars, simple carbonyls, αβ‐dicarbonyls, β‐hydroxycarbonyls, αβ‐unsaturated carbonyls and with the melanoidins. It is known that in exerting its anti‐browning effect in food, the amount of measurable sulphite decreases and there is some evidence that amongst the products derived from sulphite in a rat diet there is at least one toxic factor. Information is only recently available about the nature of some of the more stable products (e.g. sulphonated deoxyosuloses) arising from sulphite‐loss and further investigation of the biological properties of these products seems necessary. With increasing concern about the total dietary intake of sulphite it is becoming more necessary to identify the uses of this additive where there is no adequate alternative and the most effective ways of employing it where it is essential in food processing; further advances in the chemistry of sulphites in relation to food will be important in achieving this.
Chinese gooseberry: Seasonal patterns in fruit growth and maturation, ripening, respiration and the role of ethylene
Authors: Pratt Harlan K. , Reid Michael S.
Published: November 2006

Fruits of Chinese gooseberry (Actinidia chinensis Planchon, cv. Bruno) were harvested and respiration rates and other attributes were measured at regular intervals throughout the season. The fruit matured at about 23 weeks after anthesis as shown by patterns of respiration, response to ethylene treatment and changes in texture and content of soluble solids. Fruit growth followed a unique triple sigmoid curve. Natural ripening showed the fruits to be of climacteric type but, although associated with a peak of ethylene production, the respiratory pattern was somewhat atypical and initiation of ripening within any lot of uniform fruits was very variable. Ethylene treatment stimulated ripening in fruits of all ages, but a large induced respiratory peak was seen only in immature fruits. The physiological observations confirmed present horticultural practices and provide a basis for development of objective enforceable quality grades.
Gas‐liquid chromatography separation of the free phenolic acid fractions in various oilseed protein sources
Authors: Maga J. A. , Lorenz K.
Published: November 2006

The free phenolic acid fraction from commercially available samples of defatted cottonseed, peanut and soy flours were effectively separated and estimated without the preparation of derivatives using a 500 ft × 0.03 inch capillary column coated with OV‐17 and 5% Igepal to reduce tailing. A column temperature of 300 ºC was required. A total of 27 phenolic compounds were detected and 14 were identified. No qualitative differences in phenolic compounds were detected among the three products, however, quantitative differences were apparent. The major free phenolic acids in all three products were syringic, ferulic and vanillic acid. Based on the amounts found and on reported taste thresholds for phenolic acids, it is apparent that phenolic acids can contribute to the overall flavour of the products evaluated.
Simultaneous analysis of 2,3,4,6‐tetrachloroanisole, pentachloroanisole and the corresponding chlorophenols in biological tissue
Authors: Gee Malcolm G. , Land Derek G. , Robinson David
Published: November 2006

A method has been developed for the analysis of 2,3,4,6‐tetrachloro‐ and pentachloroanisoles and the corresponding chlorophenols in biological extracts. Ethylation followed by separation of the preformed anisoles from the corresponding phenetoles (ethyl phenyl ethers) by gas chromatography using an electron capture detector provides a sensitive method of analysis. The extraction method of Likens and Nickerson, whilst satisfactory for the chloroanisoles in all the samples investigated, was not adequate for quantitative recovery of chlorophenols from muscle or fatty tissue. An alternative extraction method, not applicable to chloroanisoles, was satisfactory for muscle but was not suitable for skin or fatty tissue.
A comparison of chemical changes in freeze‐dried herring meals and a lipid‐protein model system
Authors: El‐Lakany Safaa , March B. E.
Published: November 2006

A model system of egg albumin and herring oil was studied during storage at 21 ºC and ‐20 ºC. Chemical changes in the oil and protein were monitored by determinations of ether‐extractable lipid, iodine value, peroxide value, thio‐barbituric acid value, ultraviolet absorption of the oil, in vitro digestibility and available lysine. The model system showed greater changes during storage with respect to both protein and oil than did either the albumin or the oil stored separately. Similar determinations were made on a freeze‐dried herring meal stored at 21 ºC in nitrogen and on a sample of the presscake (from which the meal was made) stored at ‐20 ºC.

Available lysine level was a more sensitive criterion of protein alteration during storage than was pepsin‐digestibility. The absorption at 233 nm of extractable lipid from both the model and the natural systems was associated with the loss in lysine availability during the storage period. Ultraviolet absorbance of the lipid more closely reflected the rate at which lysine availability declined than did TBA or peroxide values.
The accuracy of predicting dry matter digestibility of grasses from lignin analysis by three different methods
Authors: McLeod Mordaunt N. , Minson Dennis J.
Published: November 2006

The lignin content of 50 samples of five grasses of known in vivo digestibility were determined by the methods of van Soest and Wine,1 and of Edwards2 which utilise the solubility of lignin in potassium permanganate and in HCl‐activated trigol, respectively, and of Christian3 in which the sample is refluxed with acid detergent after treatment with 72% sulphuric acid without any preliminary extraction. Mean lignin values for the three methods were 4.97, 5.57 and 7.24 and the errors in predicting dry matter digestibility were ±3.9, ±4.5 and ±2.4, respectively. When compared with the error of ±2.1 previously obtained on the same samples with the in vitro technique of Tilley and Terry4 only the method of Christian3 appeared favourable.
Amino acid composition of seed meals of yam bean (Sphenostylis stenocarpa) and lima bean (Phaseolus lunatus)
Authors: Evans I. Marta , Boulter Donald
Published: November 2006

The amino acid compositions of the seed meals of four varieties of yam bean and one variety of lima bean have been compared with the F.A.O.1 standard.
Carcass posture and tenderness in frozen lamb
Authors: Davey C. L. , Gilbert K. V.
Published: November 2006

Toughness in lamb is determined by the extent of cold shortening occurring during chilling, and thaw shortening induced during cooking.

Cold shortening sufficient to cause toughening is avoided by placing pre‐rigor carcasses in a standing posture. Muscles are then largely restrained from shortening, though stimulated to do so by cold.

Thaw shortening with its potential to toughen is eliminated as a problem merely by holding frozen lamb in storage (‐12 ºC) for 20 days or more.

These techniques for avoiding cold and thaw shortening can be compounded to form the basis of a simple processing method ensuring a uniform and high degree of tenderness, while still involving early freezing after slaughter. Carcasses are placed in a standing posture after dressing to prevent cold shortening during freezing. They are then held in frozen storage for a period to eliminate the possibility of thaw‐rigor shortening on cooking.
Production of the mycotoxin, zearalenone, by Fusarium graminearum growing on stored grain. II. Treatment of wheat grain with organic acids
Authors: Sherwood Roger F. , Peberdy John F.
Published: November 2006

The concentrations of formic, acetic, propionic and butyric acids required to prevent growth of Fusarium in wheat grain cultures were determined. The cultures were maintained at 31% moisture content and stored for 4 weeks at 25 ºC followed by 6 weeks at 12 ºC, which were optimum conditions for growth of Fusarium and synthesis of the mycotoxin, zearalenone. Under these conditions the critical concentration of all the acids, whether used singly or in combination, was between 1000 and 10 000 parts/million (equivalent to 0.1% and 1% w/w). At 1000 parts/million and below the fungus was able to develop and zearalenone synthesis was not affected except where acetic acid was used alone, when higher toxin yields were recorded.
Quantitative changes in some unsaponifiable components of soya bean oil due to refining
Authors: Gutfinger Tamar , Letan Arieh
Published: November 2006

The effects were studied of the processes of degumming, neutralisation, bleaching and deodorisation on the content and composition of the various fractions of unsaponifiables in soya bean oil. The effect of each of the various technological steps on the decrement of the investigated unsaponifiables in the processed oils was different. When compared with the crude oil, the refined soya bean oil contained less tocopherols (by 31 to 47%), sterols (by 25 to 32%) and squalene (by 15 to 37%). No significant differences were observed in the compositions of the sterol and tocopherol fractions of the crude and refined soya bean oils.
The content of some B‐group vitamins in single‐variety apple juices and commercial ciders
Authors: Goverd Keith A. , Carr J. Geoffrey
Published: November 2006

Microbiological assay techniques have been used to determine the content of some vitamins of the B group in apple juices and ciders. The range of values (μg/100 ml) found in apple juices was: thiamine, 2.8 to 13.2; nicotinic acid, 37 to 150; pantothenic acid, 47 to 116; and riboflavin, 0.33 to 2.6. In ciders the values were: nicotinic acid, 3.0 to 110; pantothenic acid, 10 to 100; and riboflavin, 0.33 to 4.7. Thiamine was not detected.
Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red wines
Authors: Somers T. Chris , Evans Michael E.
Published: November 2006

Following an exhibition of 32 current vintage red wines of two varieties from the Southern Vales district of South Australia, a correlation was observed between colour densities and the order of ranking previously assigned by a panel of experienced judges.

There was no relation between wine colour density and anthocyanin content. Amongst many wines having comparable levels of anthocyanins, the variation in colour density was as much as 3.6‐fold, and the degree of ionisation of the anthocyanin component of wine colour was found to range from 6 to 25%. These latter values were also correlated with the quality ratings.

The data support the opinion that measurement of colour density and of the degree of ionisation of anthocyanins can provide an objective guide to organoleptic properties in young wines of the same variety and region. Confirmation for this view was obtained from other data concerning the subsequent vintage of Cabernet Sauvignon in the same district.

Factors likely to be responsible for the varying states of anthocyanin equilibria in these wines are discussed in terms of wine composition and oenological practice.
Potassium and other mineral contents of green, roasted and instant coffees
Authors: Clarke Ronald J. , Walker Lewis J.
Published: November 2006

This paper describes experimental work that has been carried out to determine the normal ash, sulphated ash and potassium contents of four selected and specified green coffees, together with the relationship between extraction yield and potassium content of prepared instant coffees. In conjunction with previously published data on the mineral contents of coffees, the relationship is shown to be capable of giving only an arbitrary measure of extraction yield, primarily on account of the variability of mineral and potassium content of different green coffees, and to a leaser extent on the variable process conditions that are commercially used in extraction. The reasons for the variability of mineral content, which can be at least ±10% of the average, are discussed.
Variations in free sugars and lipids in different potato varieties during low‐temperature storage
Authors: Jarvis M. C. , Dalziel J. , Duncan H. J.
Published: November 2006

Potatoes of 10 varieties were held for 26 days at 4 ºC and 18 ºC and their glucose, fructose and sucrose contents compared. The glycolipid and phospholipid composition of four of these varieties was also determined and showed changes which were similar to those observed when leaf tissue is chilled, but were too small to imply severe chemical degradation of membranes.
Physical characteristics of vegetable foodstuffs that could influence bowel function
Authors: McConnell A. A. , Eastwood M. A. , Mitchell W. D.
Published: November 2006

There is a need to explore physical characteristics of dietary vegetable fibre that can be tested in nutritional studies. This paper describes two properties of the fibre of commonly eaten vegetables and fruit, namely water‐holding capacity (w.h.c.) and ion exchange capacity.

Twenty‐six different fruit and vegetables were dried to a powder. The capacity of the powder to hold water was estimated. Lettuce, carrot, cucumber, celery and aubergine had the greatest w.h.c. whereas maize, oatmeal, potato, banana, wheat and bran had the least. The water‐adsorptive capacity of any dietary plant is determined by its fibre content and the water‐holding capacity of the fibre. Estimations of the fibre content of the original plant and the w.h.c. of that fibre suggest that in their natural state, bran (447 g of water holding/100 g of original material), mango (312 g), carrot (208 g), apple (177 g) and brussels sprouts (168 g) are better as hydrophilic laxatives than bananas (68 g), cauliflower (68 g), potatoes (49 g) and turnip (37 g).

Most of the fibre acts as a monofunctional weak cation exchange resin; lettuce (3.1 mequiv./g), cabbage, carrot, orange, turnip (2.4 mequiv./g) are in the range of commercially available weak cation exchange resin.

When a diet is changed to one with a high fibre content then these physical characteristics may influence the choice of vegetables and fruit which are included in the diet.
Hept‐cis‐4‐enal and its contribution to the off‐flavour in cold stored cod
Authors: McGill A. S. , Hardy R. , Burt J. R. , Gunstone F. D.
Published: November 2006

During frozen storage white fish develops a typical cold storage flavour. One of the compounds contributing to this off‐flavour has been isolated and identified as hept‐cis‐4‐enal. The sensory properties of this and of synthetic hept‐cis‐4‐enal support this finding and show that it is present at very low concentration.
Lipids of cassava tubers (Manihot esculenta crantz)
Authors: Hudson B. J. F. , Ogunsua A. O.
Published: November 2006

The flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyceride, is described for the first time. The component fatty acids are relatively saturated in character in comparison with those of other structural lipids, such as those of the potato.
Dietary fibre in human nutrition
Authors: Eastwood M. A.
Published: November 2006

Is vegetable fibre a necessary constituent of the diet? Certain diseases, largely colonic are more prevalent in western countries. Epidemiological studies suggest that this is a consequence of the low fibre content of the diet. The main action of fibre is in the colon. An approach to fibre studies is by defining physical characteristics in fibre which could alter colonic function. It is only when the chemistry of fibre is better defined that meaningful relationships between fibre constituents and disease can be made.
Partial characterisation of a wheat germ agglutinin and an albumin
Authors: Ewart J. A. D.
Published: November 2006

Using simple techniques, an agglutinin (WGA) and an albumin have been isolated from wheat germ in a sufficiently pure state for partial characterisation. WGA, which is a minor component (of the order of 0.01 %)of wheat germ, appears to be a protein with a mol. wt. of 17 800. It is not a glycoprotein and contains no SH groups. The amino acid analysis has been compared with those in the literature and the most probable composition has been estimated. It is exceptionally high in glycine and cystine. The protein exhibits microheterogeneity, resolving into three main bands on electrophoresis at acid pH. Small quantities of these components have been purified sufficiently for analysis. The small differences found in amino acid composition are in agreement with the observed mobility differences at acid pH. Examination by fingerprinting suggests that their sequences are close. There is some evidence that WGA associates at pH 8.5.

The albumin has a mol. wt. of 13 000 and an amino acid composition typical of wheat endosperm albumins so far isolated. It has no SH groups or carbohydrate, and associates at pH 8.5. A single analysis was done on a coloured protein obtained as a by‐product. Its polypeptide chain weight is 43 000.
Preliminary experiments with simulated silage
Authors: Woolford Michael K. , Wilkins Roger J.
Published: November 2006

The two principal variables in the preparation of silage‐the chemical coni‐position of the material ensiled and the nature of the microflora‐were controlled in silages made from simulated crops prepared from microbiological media constituents and subsequently inoculated. The composition was varied to simulate either crops which produce a stable silage, i.e. crops with high dry matter and sugar contents and low nitrogen content and buffering capacity, and those which produce silage which on storage undergoes secondary fermentation, i.c. crops with low dry matter and sugar contents and high nitrogen content and buffering capacity respectively. These materials were ensiled in laboratory silos and subsequently inoculated with microorganism considered as being repre‐ sentative of the types found on forage crops. pH was used as a monitor of fermentation changes and the patterns obtained closely resembled those found when forages of the appropriate composition are ensiled. Varying the inoculum used according to the acid‐producing potential of the component microorganisms resulted in alterations in the pH values obtained. Values were lowest when homo‐ lactic bacteria alone were used, but somewhat higher when a heterolactic bacterium or a yeast was included in the inoculum.
Nitrogen‐15 in apple nutrition investigations
Authors: Hill‐Cottingham Dennis G. , Lloyd‐Jones Charles P.
Published: November 2006

Young apple trees growing in pots of soil were treated with N‐15 labelled potassium nitrate or urea at different times of year. Over periods of several months whole trees were harvested and divided into their component tissues for total N and N‐15 analyses; the latter were carried out using an emission spectrometer. Following treatments in mid‐October 1972 and harvest in the following February, about 16% of N‐15 from soil‐applied nitrate and almost 47% of that from leafapplied urea was recovered in the trees. A later harvest in May 1973 showed that by then one‐third to one‐half of this fertiliser N had been translocated to the new leaves. Soil applications of nitrate were also made in March or August 1973 and the maximum recoveries of fertiliser N were about 40% and 60% respectively, much of which was in the leaves. In the fruit from the March‐N trees, seeds and flesh were almost equally labelled but in that from the August‐treated trees the seeds contained no excess N‐15, although there was a considerable concentration in the flesh. Urea foliar sprays were also made in June or August 1973. The distributions of isotope were very similar following these treatments, in that the greater part remained in the leaves. The results are discussed in relation to previously published work on N in apple trees, with particular emphasis on the advantages in using N‐15 to follow unambiguously the movement of N between the tissues of the tree.
Variable effects on egg yolks and yolk lipoprotein fractions of feeding methyl sterculate to hens: Periodic changes in lipid composition and gelation temperature
Authors: Shenstone F. S. , Burley R. W.
Published: November 2006

As part of a study of the reasons for the large effects of a small dietary supplement of methyl sterculate on the physical properties and lipid composition of hen's egg yolk, individual yolks from sterculate‐fed hens have been examined. These yolks set to a firm gel on cooling in the range 20‐0 °C, but there were large variations in eggs from different hens that were accompanied by variations in the proportion of saturated fatty acid residues in the yolk lipids. Gel formation was reversible on immediate rewarming but prolonged storage at low temperature caused irreversible alterations. Diluted yolk showed analogous changes in viscosity on cooling and provided a convenient model system for examining the effect of pH, ionic strength, and the action of trypsin. From these results it is concluded that the protein of the high‐lipid low‐density lipoprotein of yolk is directly involved in the gelation of the yolk. A series of eggs laid by one sterculatefed hen over 30 days showed large and possibly periodic variations in the lipid composition and gelation temperature of the yolks. These results and some data from other hens suggested that large variations in yolk properties accompany a high response to sterculate feeding.
The nutritive value of porcine blood plasma concentrates prepared by ultrafiltration and spray Drying
Authors: Delaney Rory A. M.
Published: November 2006

Concentrated solutions of porcine blood plasma proteins, prepared by centrifugation and ultrafiltration4 were spray dried directly at air inlet temperatures of 154, 170.3, 225 and 243.2 °C. Spray dried concentrates contained ca 86–90% protein, ca 2–7% moisture and ca 5% minerals. The overall amino acid composition of the plasma proteins compared favourably with that of FAO whole egg protein.12 Although the values of essential amino acids generally fell below the egg values, the only serious limitations were in the content of isoleucine (less than half of the egg value). The chemical score (CS) and essential amino acid index (EAAI) were 49.1 and 70.1 respectively. Rats fed on a diet containing plasma concentrate as the sole protein source showed a net weight increase. NPU carcass for plasma protein was 65.8 ± 1.9 compared with a value of 72.1 ± 0.4 for a casein control. An inverse correlation between denaturation status of plasma proteins and spray drying temperature was found. The percent denaturation as measured on pH 4.0 filtrates increased from 8.4% at an air inlet temperature of 154 °C to 48.6% at a temperature of 243.2 °C. A similar inverse relationship was found between the available lysine content of plasma proteins and spray drying temperature. A maximum decrease in percent lysine availability of 16% was found at an air inlet drying temperature of 243.4 °C.
Concentrations of some sulphonates derived from sulphite in certain foods and preliminary studies on the nature of other sulphite derived products
Authors: Wedzicha Bronislaw L. , McWeeny David J.
Published: November 2006

The amounts of 3‐deoxy‐4‐sulpho osuloses present in a number of commodities, in which sulphur dioxide is a permitted additive, have been measured. This is the first reported quantitative analysis of “stable” organic products, derived from sulphite, in a food. The amounts measured reflect the chemical composition of the food and the treatment it receives after sulphite addition. By reaction with other food components, 3‐deoxy‐4‐sulpho osuloses can give rise to other sulphurcontaining products.
Chill storage of mushrooms
Authors: Gormley Ronan
Published: November 2006

Degree of whiteness is one of the most important aspects of quality in fresh mushrooms. Tests on the effects of chill storage (1°C) on whiteness of mushrooms showed that both time of putting mushrooms into refrigeration after harvest, and time of removal, had an effect on whiteness both at point of removal and during subsequent storage at ambient temperature. In general, the longer the refrigeration time in a given period of days the whiter the mushrooms. The rate of loss of whiteness at ambient temperature was about the same irrespective of whether mushrooms were stored (1°C) for 0 or 11 days. Mushrooms were placed in six whiteness categories with the aid of a Hunter Colour Difference meter (from excellent L > 93, to very poor L < 69). Mushrooms with L values <80 or <69 were considered as unacceptable from a whiteness point of view at wholesale or consumer levels respectively. These categories confer a degree of objectivity to the results in the chill storage tests.
Texture of beef M. semitendinosus heated before, during and after development of Rigor Mortis
Authors: Dransfield Eric , Rhodes Douglas N.
Published: November 2006

Samples of beef M. semitendinosus were heated at different rates at times up to 3 days after slaughter and the texture determined instrumentally. Rapid heating soon after slaughter produced normal shear values for cooked meat but slow heating gave very tough meat. At later times, shear values were unaffected by the heating rate and decreased with increasing time after slaughter. Multivariate analyses of the effects of holding‐time after slaughter, heating rate, pH, sample length and weight before and after heating, showed that variations in shear values of meat heated within 18 h after slaughter were largely due to the combined influences of shortening and of muscle pH after heating.
Chick bioassay of available methionine and methionine plus cystine assay of whole egg, fish meal and caseins
Authors: Njike Michael C. , Mba Akpan U. , Oyenuga Victor A.
Published: November 2006

A chick bioassay procedure1 has been used to determine the relative potency of several animal protein concentrates based on live‐weight gains, food conversion efficiency (FCE) or nitrogen retention. In general, the assays were statistically valid and the majority had 95% fiducial limits as narrow as 88–114%. Expressing response as FCE or nitrogen retention did not give better precision than using weight gain alone. The results showed that there are wide differences in available methionine and SAA in fish meals marketed under same the name.
Internal corrosion of tinplate container in canned mango (Mangifera indica) L. Nectar
Authors: Mahadeviah Madegowda , Gowramma Rudrapatna V. , Eipeson Waliaveetil E. , Sastry Lanka V. L.
Published: November 2006

Mango nectar prepared from Banganapalli variety caused less corrosion than nectar prepared from Badami or Raspuri variety. Degree of corrosion was inversely proportional to the viscosity of nectar. Among different fractions of mango pulp, only organic acid fractions were responsible for corrosion. β‐carotene did not contribute to corrosion. Corrosion was more in pulp and nectar prepared from unpeeled mangoes. The peel contains gallic acid and ellagic acid of which the former acts as accelerator of corrosion. Rutin, catechin and pyracatechol acted as accelerators of corrosion but not quercetin. Leucopetunidin and leucopelargonidin have been tentatively identified in the mango peel and they did not affect the process of corrosion.
Some aspects of the biochemistry and nutritive value of the water melon seed (Citrullus vulgaris, schrad)
Authors: Oyenuga Victor A. , Fetuga Babatunde L.
Published: November 2006

The proximate composition, amino acid profile of the protein, mineral and fatty acid constituents of melon seed were studied by chemical analysis, column chromatography for amino acids and gas chromatography for fatty acids. Two hundred and sixteen, male weanling albino rats of the Wistar strain, 28–30 days old and weighing on the average 50–55 g were used in three experiments to study the protein quality of melon seed meals with and without amino acid supplementation. The raw and fried undefatted melon seed meals (RUM and FUM), had crude protein and fat contents of between 31–37% and 54–57%, depending on the variety, while the raw and fried defatted meals (RDM and FDM) had 69–78% and 1.1–2.7% respectively. Crude fibre levels were low in all samples. Melon seed contained high amounts of Ca, P, Mg, K, Zn and Fe. The fat comprised the following percentage acids: linoleic (52.3–57.9), oleic (13.6–21.7), palmitic (11.1–18.6), and stearic (13.0–16.8). The fairly high iodine value (113.1–118.7) and saponification number (192.8–194.6) confirmed the unsaturated nature of the melon seed oil. Lysine and methionine were the amino acids in shortest supply while threonine was marginal. The tryptophan content (2.21 g/16 g N) was higher than in most other plant protein sources.

In studies with rats, the true digestibility of RUM, FUM, RDM and FDM were similar (range, 91–93%) and were comparable to that for soyabean meal (SBM), (91.74%), but lower than for whole hen's egg (WHE), (98.8%). RDM and FDM had superior protein quality indices compared to RUM and FUM. RUM, RDM, FUM, and FDM had p.e.r., n.p.r., n.p.u. and b.v. of 0.33, 1.53, 41.30 and 46.84; 0.93, 2.58, 49.74 and 52.84; 0.75, 2.02, 44.64 and 48.79; and 1.01, 2.67, 50.12 and 54.18 respectively, which were significantly (P<0.05) inferior to those for SBM and WHE (1.91, 3.89, 61.33 and 65.85; and 4.77, 6.14, 94.86 and 96.94). Feeding FDM at increasing protein levels (10, 15, and 20%) resulted in increasing liveweight gains, improved p.e.r. up to 15%, but did not significantly alter the n.p.u. and b.v. Amino acid supplementation of 10% protein FDM diet, confirmed that lysine is the most limiting amino acid in melon seed meal for rat growth, followed by methionine and threonine. The levels of tryptophan and isoleucine were found to be adequate.
Changes in the microbial flora, chlorophenols and chloroanisoles in broiler house litter during a chicken rearing cycle
Authors: Dennis Colin , Mountford June , Land Derek G. , Robinson David
Published: November 2006

The changes in the microbial flora, chlorophenol loss, and chloroanisole production have been studied in the litter from four broiler houses through a single rearing cycle. An increase in species of Scopulariopsis and Aspergillus over the first 4 to 5 weeks of the rearing cycle coincided with a decrease in the levels of 2, 4, 6‐tri‐, 2, 3, 4, 6‐tetra‐, and pentachlorophenols, a rise in pH and moisture content of the litter and a decline in the fungal species normally present in the fresh shavings. The maximum levels of chloroanisoles occurred at approximately the same stage of the rearing cycle as the highest viable count of the predominant litter fungi.
The evaluation of formaldehyde, bronopol, tylosin and pimaricin as additives in simulated silage
Authors: Woolford Michael K. , Wilkins Roger J.
Published: November 2006

Formaldehyde, Bronopol, tylosin and pimaricin were tested as silage additives in simulated silage based on laboratory media and microbial inocula. Fermentation was restricted by 33 mM formaldehyde, 1.2 mM Bronopol and 0.2 mM tylosin. Pimaricin had little effect on fermentation but a level of 0.3 mM prevented mould growth when the silages were exposed to air. The antimicrobial effects of formaldehyde and Bronopol, the antibacterial effect of tylosin and the antimycotic effect of pimaricin support the results obtained in earlier work with cultures of silage microorganisms. The concentrations required to prevent growth of lactic acid bacteria were, however, about four times higher than in pure culture tests. The levels of formaldehyde and Bronopol required to prevent fermentation in the simulated silages are, however, less than in needed in the test‐tube silos containing forage.
Spectrophotometric estimation of benzoic and sorbic acids
Authors: Zonneveld H.
Published: November 2006

A spectrophotometric method is described for estimations of benzoic and sorbic acids in materials with background absorption in the ultraviolet region. The estimation can be done when both preservatives are present in equal or nonequal ratios. The coefficients of variation (average standard deviation) are 0.23–1.98% for benzoic acid and 0.40–1.58% for sorbic acid. The recovery factors are 95.5–103% for benzoic acid and 81.5–89% for sorbic acid.
Some flavouring constituents of fermented fish sauces
Authors: Dougan James , Howard George E.
Published: November 2006

The aroma of fermented fish sauce comprises three distinct notes, cheesy, meaty and ammoniacal. Analysis showed that the cheesy odour was produced by lower fatty acids and the ammoniacal odour by ammonia and amines. The meatyaroma was much more complicated and was not analysed, but it was shown that it could be produced by atmospheric oxidation of precursors that were still present in mature sauces. Individual fatty acids were determined in sauces at various stages of fermentation and an hypothesis explaining the origin of the acids is deduced from the results.
Cactaceae mucilage composition
Authors: Saag Lothar Mindt Karl , Sanderson George R. , Moyna Patrick , Ramos Gerardo
Published: November 2006

Determination of the main structural features of the mucilages from Opuntia monacantha, Opuntia nopalea‐coccinillifera, Cereus peruvianus and Wigginsia erinacea by hydrolysis and methylation indicated that these polysaccharides have some similarity to both pectic polysaccharides and gum exudates, and, consequently, may provide an alternative source of industrial raw materials. The chemical composition of the mucilages is consistent with a role in the storage of moisture in Cactaceae and may be used to provide a useful method of taxonomy within the family.
A new technique for trapping and sensory evaluation of flavour volatiles
Authors: Clark Richard G. , Cronin Denis A.
Published: November 2006

Procedures are described whereby volatile components of flavour concentrates may be trapped upon elution from either packed or capillary gas chromatographic columns on short lengths of glass porous layer open tubular (PLOT) capillaries containing a layer of alumina or Celite 545. The trapped compounds are subsequently released and their aromas evaluated by grinding up the traps in a small quantity of water. Using a multicomponent “synthetic essence” the best results for the combined trapping and release of compounds were obtained with capillaries containing acid‐washed Celite 545. Although the technique is complementary to the conventional method of “sniffing” eluted peaks it is considerably more versatile than the latter, as it may be used to assess the sensory properties of different separated regions of complete chromatograms after recombination and thus detect interactive and blending effects.
Hop maturation and resin formation. Effects of extended harvestings on subsequent hop crops
Authors: Skinner Raymond N. , Kavanagh Terence E. , Hughes Graham A. , Hildebrand Robert P. , Clarke Brian J.
Published: November 2006

Commercial harvestings of hops (Humulus lupuhlus L, var., Pride of Ringwood) were conducted over a 5 week period encompassing normal harvest time. The effect on yield and α‐acid content of the crop was determined, as was the effect on the subsequent crop. Although the yields of hops and α‐acid from the first crop were found to plateau for at least 4 weeks, beginning 2 weeks prior to normal harvest, the time of harvesting exercised a significant effect on the yield for the following season. The magnitude of the effect was generally found to correlate with the length of time between training and harvesting of the initial crop, i.e. the shorter the time, the lower the yield of the subsequent crop.
Factors influencing aerobic deterioration of silages and changes in chemical composition after opening silos
Authors: Ohyama Yoshinobu , Masaki Shigehiko , Hara Shin‐Ichiro
Published: November 2006

In five separate experiments, silages made from Italian ryegrass by eight treatments were transferred into expanded polystyrene containers and the occurrence of deterioration was observed at 25–30 °C and 10–15 °C or 5–10 °C by measuring changes in temperature during 7 days. The treatments were: heavily wilted, slightly wilted, unwilted, and 2% glucose added to unwilted grass—all carried out with and without addition of 0.5% sodium propionate (in one experiment a mixture of 0.08% sodium nitrite and 0.04% hexamethylenetetramine was used instead). Silages tended to be less stable at 25–30 °C than at 10–15 °C ambient temperature, although some were stable even at the higher temperature. At 5–10 °C, no deterioration occurred. No definite relationship was found between occurrence of deterioration and the contents of dry matter or WSC in silage or density in the container. Although deterioration took place more often at pH lower than 4.0, no relationship between pH and deterioration was recognised in the range 4.0–7.0. Silages tended to be more stable when contents of total or lactic acid in fresh matter were high. Silages with no added propionic acid were more susceptible to deterioration but some were unstable even at high propionic acid levels. No aerobic deterioration took place with silages containing more than 0.5% butyric acid. With the deteriorated silages, rises in pH value (except for those with originally high pH), marked decreases in lactic acid and/or WSC were observed. Propionic acid content tended to remain constant in the stable silages but there were a few exceptions. Losses of WSC plus organic acids during deterioration were found to be higher with the silages of high WSC contents. Although changes with the stable silages were generally small, a few of them showed some decrease in WSC and/or organic acids.