bluuebunny/crossref_metadata_2025 huggingface dataset:
Selective extraction and quantitative analysis of non‐starch and starch lipids from wheat flour
Authors: Morrison William R. , Mann David L. , Coventry Wong Soon Anne M.
Published: November 2006

Wheat flour non‐starch lipids (lipids not bound to starch) were quantitatively extracted with water‐saturated n‐butanol (WSB), benzene‐ethanol‐water (10:10:1, by vol.) or ethanol‐diethyl ether‐water (2:2:1, by vol.) in 10min at 20 °C. Starch lipids (lipids bound to starch) were subsequently extracted with WSB at 90–100 °C. Carotenoid pigments were quantitatively extracted with the non‐starch lipids. There was no significant hydrolysis of esterified fatty acids and no detectable autoxidation of unsaturated acids in the hot solvent extracts. Non‐starch and starch lipids from a high grade spring wheat flour and three grades of winter wheat flour were separated by thin‐layer chromatography and quantified as fatty acid methyl esters (FAME) by gas‐liquid chromatography (g.l.c.) using heptadecanoic acid (or its methyl ester) as internal standard. Total flour and starch lipids after acid hydrolysis were also converted to FAME for quantitation by g.l.c. Non‐starch lipids consisted of 59–63% non‐polar (neutral) lipids, 22–27% polar glycolipids and 13–16% phospholipids. Steryl esters, triglycerides, and all the diacyl galactosylglycerides and phosphoglycerides were present only in non‐starch lipids. Starch lipids consisted of 6–9% non‐polar (neutral) lipids (mostly free fatty acids), 3–5 % polar glycolipids and 86–91 % phospholipids (mostly lysophosphatidyl choline). Starch lipids were almost exclusively monoacyl lipids. Factors are given for converting weight of FAME into weight of original lipid for all individual lipid classes in wheat which contain O‐acyl groups. Factors for total lipids are: total starch lipids = FAME × 1.70, total non‐starch lipids = FAME × 1.20, and total flour (non‐starch + starch) lipids = FAME × 1.32. Similar factors could be used to convert weight of lipids obtained by conventional acid hydrolysis methods into weight of unhydrolysed lipids. Phospholipid contents are given by: total starch phospholipids = P × 16.51, total non‐starch phospholipids = P × 23.90, total flour phospholipids = P × 17.91.
The distribution in the soil of aqueous ammonia injected under grass
Authors: Gasser John K. R. , Ross Gavin J. S.
Published: November 2006

In an experiment with grassland, aqueous ammonia containing about 28% N was injected in rows 305 mm apart either in the autumn or in the spring. Two treatments supplied 126 and 502 kg N ha−1. Soil representing a cross‐section of one row was taken 3 days after injecting the ammonia in autumn and 8 or 9 days after injecting in spring. The plots receiving ammonia in the autumn were resampled in spring. The soil was divided into 51 × 51 mm sections and for the samples at the time of injection those sections close to the point of injection were further subdivided. Each section or sub‐section was analysed for NH4−N and NO3−N. The array of values was used to produce a computer printout from which lines of equal concentration could be drawn by the procedure described in the appendix. With 126 kg N ha−1 applied, maximum concentrations found were 900–1440 μg N g−1, and these had decreased to 100 μg g−1 at 20–30 mm from the area of maximum concentration. Similarly with 502 kg N ha−1 maximum concentrations were 2360–3340 μg N g−1 and the concentration had decreased to 100 μg g−1 at 50 mm from the zone of maximum concentration. Therefore even with the very large application of fertiliser only a small part of the surface rooting zone contained a concentration of ammonia large enough to damage roots or adversely affect root growth. The zone of maximum concentration was always above the point of injection and usually to the side of the centre of the slit indicating that the aqueous ammonia tended to flow up and to one side of the slit, presumably because the soil closed rapidly behind the narrow injection tine. This shows that aqueous ammonia may not necessarily be effectively injected as deeply as the depth of slit might indicate. The soils resampled in the spring showed that much ammonium nitrogen remained, mostly concentrated round the zone of maximum concentration near the point of injection. Some ammonium had nitrified and nitrate was distributed more uniformly than ammonium, some had moved 300 mm deep. Soil containing most ammonia also contained more water than the bulk of soil. This soil was also plastic and structureless and the clay was deflocculated. The extra water may initially have come from the injected aqueous ammonia but was retained because of the changed structure.
Carbohydrate composition of groundnuts (Arachis hypogea)
Authors: Tharanathan Rudrapatnam N. , Wankhede Dharmaraj B. , Rao Madhava Rao R. Raghavendra
Published: November 2006

The proximate composition of defatted edible groundnut flour, processed and unprocessed, has been determined. The flour contains about 38% total carbohydrates of which oligosaccharides account for 18%, starch 12.5%, hemicelluloses A and B 0.5 and 3.5% respectively and fibre (cellulose) 4.5%. Sucrose 13.90 and 14.55%, raffinose 0.89 and 0.92%, stachyose 1.56 and 1.60%, and verbascose 0.41 and 0.42% represent the oligosaccharide fractions (from 70% alcoholic extract) of unprocessed and processed flour, respectively. In addition the unprocessed flour also contained glucose 0.80% and fructose 0.41 % along with two unidentified spots 0.70%. Hemicellulose A consisted of glucose, arabinose, and xylose (4 : 0.5 : 0.1) whereas hemicellulose B had galacturonic acid, glucose, galactose, arabinose and xylose (1 : 4: 1 : 12 : 6). The fibre fraction on hydrolysis yielded predominantly glucose with only traces of galacturonic acid and rhamnose. The presence of verbascose and xylose in groundnuts has not been previously reported.
Some responses of Chrysanthemum morifolium (cv.“hurricane”), grown as a year‐round crop in a peat‐sand substrate, to micronutrients and liming
Authors: Adams Peter , Graves Christopher J. , Winsor Geoffrey W.
Published: November 2006

The effects of a fritted micronutrient mixture on the growth and flowering of spray chrysanthemums (cv.“Hurricane”) were studied in relation to pH in a peatsand substrate (3:1 by volume). The treatments consisted of three rates of application of a fritted micronutrient mixture (0, 200, 500 g/m3) in factorial combination with four rates of liming (average pH values 4.2, 5.0, 6.3 and 7.1). Five successive crops were grown under conditions, including controlled day‐length, used commercially for year‐round chrysanthemum production.

Bud initiation and development were greatly delayed in the absence of micro‐nutrients, particularly at high pH, and some plants failed to flower. The proportion of marketable sprays was decreased by omission of micronutrients (P<0.001) and by liming (P<0.001), and those that were saleable were reduced in size. Omission of micronutrients decreased the numbers of flowers per spray (P<0.001). Plants grown without added micronutrients developed more leaves and bracts on their lateral shoots (P<0.001), particularly at high pH (6.3–7.1); the interaction between lime and micronutrients was significant at P<0.01.

Leaf samples were analysed for micronutrient content (B, Fe, Mn, Cu and Zn). Symptoms of boron deficiency (“quilling” of the petals) were recorded and shown to be significantly correlated with the boron content of the leaves (P<0.001). The copper content of plants grown without added micronutrients was well below the published critical level, and this deficiency is considered responsible for many of the effects observed.
Chick bioassay of available methionine and sulphur amino acids (SAA). Assay of African oil bean meal (Pentaclethra macrophylla benth), conophor seed meal (Tetracarpidium conophorum, hutch) and groundnut meals (Arachis hypogeae linn)
Authors: Njike Michael C. , Mba Akpan U. , Oyenuga Victor A.
Published: November 2006

Available methionine and sulphur amino acids (SAA) were determined in a range of plant protein concentrates using a chick assay procedure described in our first paper1 in this series. There were more instances of invalid assays in plant proteins than in proteins of animal origin.2 This tended to indicate that the procedure is not suitable for estimating available methionine and SAA in plant proteins of low SAA content. Potencies of groundnut meals and conophor seed meal in terms of methionine were high but their available SAA were low. It appears from our results that the inferiority of plant proteins when compared with animal protein concentrates cannot be explained in terms of unavailable methionine but on the inadequacy of the total content of methionine in the plant materials.
Root cation exchange capacity of sugarcane: An evaluation of methods
Authors: Abu‐Zeid M. Osman
Published: November 2006

An investigation was undertaken to select the appropriate methods and sampling times for measuring root cation exchange capacity (CEC) for four sugarcane cultivars (H50–7209, H57–5174, NCo 310 and H56–5840) grown in solution and soil culture. The three methods selected for measuring root CEC in decreasing order of differentiation between cultivars, were isotope (Ca45) dilution method using chilled fresh roots, calcium adsorption method using chilled fresh roots and a titration method using ground dry roots. The root CEC results were expressed as CEC/weight (mEq/l00 g dry roots) and CEC/area (mEq/100 g saturated calcium nitrate solution; this measures the surface area index of the root). The range of CEC values for roots was narrow between the cultivars examined. In these experiments CEC/area were different for the four cultivars in the same order of ranking. The values of CEC/weight were large when measured at 60 days in solution culture and at 120 days in soil culture. The CEC/area for the roots of sugarcane cultivars H50–7209, H57–5174, NCo 310 and H56–584O at 60 days in solution culture as measured by isotope dilution method were 0.40, 0.45, 0.50 and 0.51 mEq/100 g saturated calcium nitrate solution, respectively.
Studies of the invasion of carrot root parenchyma by Rhizopus stolonifer lind
Authors: Thorne Stuart
Published: November 2006

Spores of Rhizopus stolonifer Lind. were unable to invade plugs of carrot root tissue on their own, but could do so when suspended in either a solution of pectinase or in washings from their own culture. Young mycelial inocula readily attacked the tissue. It is suggested that breakdown of the middle lamella of the carrot tissue by pectinase was necessary before R. stolonifer could invade the tissue. When invasion of carrot tissue had occurred, a maximum rate of respiration was observed just before sporangia were formed.
The fatty acid composition of the lipids of earthworms
Authors: Hansen Roy P. , Czochanska Zofia
Published: November 2006

Lipids were freshly extracted from earthworms from agricultural pasture land, and fatty acid compositiona analyses were carried out on the total lipids; phospholipids; triglycerides; free fatty acids; mixed sterol esters, wax esters, free methyl esters, etc.; glycolipids; and neutrallipids. A wide variety of fatty acids ranging from C10 to C32 were identified. In the fatty acids of the total lipids, polyunsaturated constituents predominated in amount, while monomethyl branched, isoprenoid and n‐odd‐numbered acids were present in appreciable proportions. Eicosa‐5,8,11,14,17‐pentaenoic acid and arachidonic acid occurred at higher levels than any other components and were located mostly in the phospholipids. Significant contents of linoleic and linolenic acids were also detected. Earthworms collected in spring had a fatty acid composition which differed noticeably from that of worms from other seasons. The content of lauric acid during spring was much higher than that normally found in animals or pasture plants. The composition of the free fatty acids indicated that these components were the products of lipolysis and were derived from all the lipid classes. The results of this investigation suggest that the diet of local earthworms, which is reported to consist mainly of dead plant material, is supplemented by living and dead microorganisms from ingested soil.
Isolation of a cappelle‐desprez gliadin
Authors: Ewart J. A. D.
Published: November 2006

A Cappelle‐Desprez gliadin, previously unreported, has been isolated. It appears to be a single‐chain protein with a molecular weight of only 18 000, considerably lower than that of any other gliadin so far isolated. Its amino acid composition, though broadly typical of the class, has surprising characteristics, such as 7 Met, 7 CySSCy, but less Gln and Pro and no Lys or His. Although at acid pH the mobility is less than that of the γ‐gliadin group, at pH 8.9 the molecule is still positively charged. The high isoelectric point implies that almost all the carboxyl side‐chains are amidated. The gliadan contains no SH groups and does not appear to be a glycoprotein. The amino acid analysis suggests that microheterogeneity is present.
Nutritive value of barley rootlets, a by‐product of malting
Authors: Hegazi Sayed M. , Ghali Youssef , Foda Mohamed S. , Youssef Ahmed
Published: November 2006

The nutrient contents as well as the amino acid pattern of the rootlets by‐product were determined. The analysis showed that at least 19 amino acids were present of which threonine and tryptophan were found in variable amounts. The net protein utilisation of the rootlets and proteolan by‐products and mixtures of both were determined. The results indicate that the rootlets succeeded in supporting normal growth of the rats fed this by‐product. The values for digestibility, biological value and net protein utilisation for the diets prepared by mixing the rootlets and proteolan in equal proportion were found to be 86, 67.9 and 59% respectively.
The cuticles of Citrus species. Composition of leaf and fruit waxes
Authors: Baker Edward A. , Procopiou John , Hunt Grace M.
Published: November 2006

Seasonal changes in the surface waxes of the leaves and fruits of four species of Citrus have been examined. Leaf wax deposits ranging from 20 μg/cm2 in orange to 31 μg/cm2 in lemon were consistent during all except the most juvenile stages of growth whereas the surface waxes of the fruits showed considerable variation, the most pronounced being a 58% decrease in the wax deposits of lemon between July and October. Hydrocarbons (23–66%), primary alcohols (6–38%) and fatty acids (2–20%) were important constituents of the waxes of mature leaves and fruits but aldehydes present as major components of the fruit waxes (28–44%), were found only in trace quantities in the leaf waxes. n‐Hentriacontane and n‐tritriacontane, the dominant homologues of the hydrocarbon fractions were the major components of the leaf waxes which also contained n‐hexacosanol and n‐octacosonal as important constituents. n‐Nonacosane, n‐hentriacontane, n‐tetracosanal, n‐hexacosanal and n‐octacosanal were present in the largest proportions in the fruit waxes.
Changes in the individual sugars of tomato fruit during ripening
Authors: Davies Jack N. , Kempton Ronald J.
Published: November 2006

Changes in the concentrations of the individual sugars of the walls and locular contents of tomato fruit during ripening have been studied. The major sugars were glucose and fructose together with much smaller amounts of sucrose and myoinositol. During the initial stages of development the fruit contained approximately twice as much glucose as fructose, but with approaching maturity and the onset of ripening the glucose/fructose ratio declined to less than unity. On a per fruit basis the distribution of the major sugars between the walls and locular contents was about 3 : 1 at the green stage, falling to 2 : 1 as the fruit ripened. Total reducing sugars (% fresh weight or per fruit) increased markedly between the mature green and green‐yellow stages with a tendency to decrease with subsequent ripening. These changes were predominantly influenced by changes in fructose content, with glucose changing little. The concentrations of sucrose and myoinositol, both less than 0.05% fresh weight, declined with ripening. The green areas of the outer walls of “blotchy” fruit contained much less glucose and fructose than did the walls of normal mature green fruit, while the red areas contained amounts similar to those encountered in normally ripened red fruit.
3,3‐diethoxybutan‐2‐one and 1,1,3‐triethoxypropane: Acetals in spirits distilled from Vitis vinifera grape wines
Authors: Williams Patrick J. , Strauss Christopher R.
Published: November 2006

3,3‐Diethoxybutan‐2‐one and 1,1,3‐triethoxypropane have been identified by coupled gas chromatographic‐mass spectrometric analysis as common constituents of spirits distilled from grape wines (Vine sp. Vitis vinifera). These acetals, which are derived from diacetyl and acrolein respectively, were found to be abundant in heads fractions from continuous stills. A spirit which contained acetals as major components showed a different character when diluted at low pH to that of the same spirit diluted at neutrality and this difference is attributed to the release of free carbonyl compounds by acid hydrolysis.
Effect of the application of cow slurry to grassland on nitrate levels in soil and soil water contents
Authors: Thijeel A. Amir , Burford John R.
Published: November 2006

The effect of a single heavy dressing of unamended cow slurry, applied to grassland in early spring (March), on nitrate levels and moisture contents in the soil profile have been examined for a 12 month period after the application. The slurry was allowed to remain on the soil surface until late autumn, when it was cultivated and a pasture re‐established. Nitrate accumulated in the slurry and surface soil over spring, summer and autumn: the amount found in the slurry and 0–20 cm depth of soil in October (172 kg N/ha) accounted for 9% of the total‐N originally added in the slurry. Significant leaching of nitrate into the subsoil did not occur until the soil was subsequently rewetted to field capacity in late autumn and winter. The layer of slurry on the soil surface restricted moisture losses from the soil during summer to less than one half of those under untreated grassland. Restricted aeration under the slurry is considered to be an important factor in delaying nitrification and stimulating anaerobic activity in the soil so that deep leaching of nitrate may not be likely for several months after a heavy application.
The nutritive value of cooked potato in milk replacers for young calves
Authors: Hinks Charles E. , Peers David G. , Moffat Ian W.
Published: November 2006

The digestibility of nutrients in milk replacers were determined with Ayrshire bull calves from 7 to 28 days of age. The mean apparent digestibilities of dry matter (DM), gross energy (g.e.) and nitrogen declined from 0.84 to 0.79; 0.85 to 0.78 and 0.79 to 0.76 when cooked potato flour replaced an equivalent weight of spray‐dried whey in liquid diets. Potato starch has a mean apparent digestibility of 0.65. Nitrogen retention was unaffected by diet, but the potato diet had a lower metabolisable energy value than the control diet (15.6 and 17.5 MJ per kg DM respectively). Glucose levels in the jugular blood were lower for calves fed the potato based milk replacer. The apparent digestibilities of dry matter, gross energy and nitrogen showed marked improvements with age, particularly on the potato based diet, with starch digestibility improving from 0.50 to 0.74 between 10 and 24 days. While blood glucose concentration increases with age, the relative differences between treatments remained.
Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenases
Authors: Morrison William R. , Panpaprai Ruangthong
Published: November 2006

Lipids containing 14C‐labelled linoleic and linolenic acids were added to flour which was then made into bread doughs with or without 2% enzyme‐active soya flour. The 14C‐labelled lipids and their oxidation products were analysed as intact lipids or as 14C fatty acid methyl esters by thin‐layer chromatography. In the control doughs wheat lipoxygenase oxidised free fatty acids and monoglycerides. In doughs containing soya flour, steryl esters, triglycerides, diglycerides, mono‐galactosyl diglycerides, digalactosyl diglycerides and phosphatidyl choline were also oxidised, and the oxidation of these lipids is attributed to soya lipoxygenase.
Seed proteins of finger millet and their amino acid composition
Authors: Virupaksha Tumkur K. , Ramachandra Geeta , Nagaraju Dasasetty
Published: November 2006

Determination of the protein content and amino acid composition of finger millet samples from white‐grain and brown‐grain varieties, revealed wide variations in protein and amino acid composition. Solubility fractionation of proteins showed that prolamin and glutelin constitute the major protein fractions. White‐grain varieties have higher prolamin and lower glutelin levels than the brown‐grain varieties. The amino acid composition of three protein fractions of one white and one brown variety are reported. These studies suggest that it should be possible to provide high amounts of good quality protein in lines developed from white×brown seed crosses.
Palm kernel meal as the major protein concentrate in the diets of pigs in the tropics
Authors: Babatunde Gabriel M. , Fetuga Babatunde L. , Odumosu Olutosin , Oyenuga Victor A.
Published: November 2006

Three trials were carried out to determine the suitability of locally produced palm kernel meal (PKM) as the major protein concentrate in the diets of weaners, growers and fattening pigs in the tropics. Large White and Large White×Land‐race cross barrows and gilts were used. These were individually fed at semi‐restricted levels the various diets formulated to contain approximately 15, 12 and 16.5% crude protein for trials 1, 2 and 3 respectively, the PKM or other protein sources contributing at least 50% of the total dietary protein in all the diets. In trial 1, pigs on the PKM diet grew at a lower rate, had poorer feed: gain ratio and protein efficiency ratio and lower feed consumption than the pigs on other diets. Pigs on a fish meal diet (FM) had the best performance throughout. In trial 2, the same trends as for trial 1 were observed, except that pigs on the dried skimmed milk (DSM) diet performed better than those on all other diets. In trial 3, the pigs on the PKM diet supplemented with 10% groundnut cake or 15% DSM had slower growth rate and lower feed:gain ratio than the pigs on other diets containing lower quantities of PKM supplemented with fish meal (FM) or blood meal (BM).
The use of synthetic (±)‐s‐1‐propyl‐l‐cysteine sulphoxide and of alliinase preparations in studies of flavour changes resulting from processing of onion (allium cepa l.)
Authors: Freeman George G. , Whenham Robert J.
Published: November 2006

Large losses of onion flavour components result from certain post‐harvest processes such as cooking by boiling, dehydration, freezing etc. The mechanisms by which these losses occur have been investigated on the basis of the alliinase‐precursor system and shown to include: (a) complete or partial enzyme destruction; (b) partial non‐enzymic destruction of precursors; and (c) partial enzymic hydrolysis of precursors with loss of volatile reaction products. A stable, freeze‐dried alliinase preparation and synthetic (±)‐S‐1‐propyl‐L‐cysteine sulphoxide ((±)‐PCSO) were prepared by known methods. Addition of an excess of enzyme to the processed product under optimal conditions was used in the determination of residual native substrate in the processed products and of an excess of the synthetic substrate for assay of enzymic activity. As compared with fresh onion as 100, enzymic activities of the processed products were as follows: freeze‐dried 45, laboratory‐frozen 18, hot‐air dried 8.8–10, commercially‐frozen 6.6, boiled 5.2 and pickled 0.01. Non‐enzymic destruction of substrate (precursor) was greatest in the hot‐air dried product (ca 80%) and least in freeze‐dried onion (2.0%)

Model experiments based on the alliinase preparation, (±)‐PCSO and cis‐S‐1‐propenyl‐L‐cysteine sulphoxide (the major component of the native onion precursors is the trans‐isomer) exaggerated destruction of enzyme at 60 and 100 °C as compared with the relevant processed products, yet underestimated the substrate losses at these temperatures. It was concluded that factors other than those embodied in the model conditions were also involved.
The cuticles of citrus species. Composition of the intracuticular lipids of leaves and fruits
Authors: Baker Edward A. , Procopiou John
Published: November 2006

The qualitative and quantitative compositions of the intracuticular lipids of the leaves and fruits of four species of Citrus have been examined. The leaf cuticular membranes (280–316 μg/cm2) were well developed and contained high proportions of cutin (77–87%) of which isomers of dihydroxyhexadecanoic acid (79–82%) were the most abundant monomers. The fruit membranes (221–271 μg/cm2) contained smaller proportions of cutin (59–67%) whose major monomeric constituents were dihydroxyhexadecanoic acid (30–62%) and 16‐hydroxyoxo‐hexadecanoic acid (21–57%). The substantial amounts of cuticular wax (34–68 μg/cm2) located within the membranes consisted largely of fatty acids (68–97%) with hexadecanoic acid (44–78%) and octadecanoic acid (11–39%) present as the main components.
The nutritional and therapeutic value of tea—a review
Authors: Stagg Geoffrey V. , Millin David J.
Published: November 2006

The nutritional significance of tea is confined to certain vitamins and minerals. Tea is able to contribute riboflavin, folic acid, β‐carotene, α‐tocopherol and phylloquinone, and is also one of the more significant sources of fluoride in the UK diet. The pharmacological action of caffeine in tea is so modified, probably by its interaction with polyphenols, that the beneficial properties of the alkaloid may be enjoyed without harmful side effects. Beneficial effects attributed to tea polyphenols acting synergistically with ascorbic acid include the strengthening of capillary blood vessels and an anti‐atherosclerosis action. The potential value of tea has been well recognised in Russia but has received scant attention in the West.
Enzymatic improvement of date quality. Use of invertase to improve texture and appearance of “sugar wall” dates
Authors: Smolensky Dorab C. , Raymond W. R. , Hasegawa S. , Maier V. P.
Published: November 2006

“Sugar wall” dates, which have crystalline sucrose present in the tissue, were improved in quality and market value by treating the fruits with food grade invertase. Enzyme concentration, temperature, time, and the degree of sucrose hydrolysis necessary to prevent recrystallisation during subsequent storage were studied in Deglet Noor dates. Native invertase activity, which can be reactivated by spraying or vacuum hydration was not sufficient to bring the ratio of sucrose: reducing sugar to a level low enough to prevent subsequent sucrose recrystallisation.
A rapid spectrophotometric method of determination of thiopropanal s‐oxide (lachrymator) in onion (allium cepa l.) and its significance in flavour studies
Authors: Freeman George G. , Whenham Robert J.
Published: November 2006

The method depends upon rapid extraction of the lachrymator (thiopropanal S‐oxide) into hexane at 0 °C and observation of the absorbance maximum at 254 nm as compared with that of the synthetic compound as a standard. Thiopropanal S‐oxide was synthesised by dehydrochlorination of 1‐propanesulphinyl chloride by a published method. Evidence that the observed absorbance was due to the presence of thiopropanal S‐oxide was based mainly on agreement of the properties of the synthetic compound with those of hexane extracts of fresh onion juice with respect to λmax values, reaction with L‐cysteine reagent, and thin‐layer chromatography. Further confirmation was afforded by the properties of alliinase fission products of synthetic (±)‐S‐l‐propenyl‐L‐cysteine sulphoxide.

A series of applications of the method in determination of onion flavour intensity, including non‐destructive sampling, is described.
Volatile flavour components of watercress
Authors: Macleod Alexander J. , Islam Rashida
Published: November 2006

Using previously reported methods of sample preparation an essence of watercress was obtained which proved to contain only four major components. All are glucosinolate degradation products with 3‐phenylpropionitrile the major compound, although the related 2‐phenylethyl isothiocyanate is most important in flavour terms. The other compounds obtained are long chain ω‐methylthioalkyl nitriles.
A comparison of some chemical and physical properties of alkali lignins from grass and lucerne hays before and after digestion by sheep
Authors: Gordon Anthony J.
Published: November 2006

The chemical and physical properties of alkali lignins from a grass hay and a lucerne hay were studied, before and after digestion by sheep. A greater proportion of the total grass lignins was dissolved by alkali than with the lucerne lignins but digestion increased this proportion with both species. Of the lignin dissolved by alkali, less of it was precipitated on acidification when faeces (50–70%) were compared with the undigested hays (86–92%). Extraction of lignins with boiling alkali produced a lignin with the smallest amount of amino acids but considerably altered the chemical structure as revealed by nuclear magnetic resonance (n.m.r.). Trypsin treatment of a cooler alkali extract was less effective in reducing amino acid contamination but did not alter the structure. Compared with the grass alkali lignins, the lucerne lignins had more total but fewer aromatic protons, fewer groups reacting with N‐2,6‐trichloro‐p‐benzoquinone imine, ionisable hydroxyl groups and fewer methoxyl groups. On Sephadex G‐200 gel chromatography, three peaks were apparent with the lucerne, but only two with grass lignins. Both plant lignins showed large amounts of highly shielded n.m.r. protons but there were more with lucerne. Infrared spectra suggested that they were probably due to methyl groups. Digestion had very little effect on the n.m.r., ultraviolet or infrared spectra or the molecular weight distribution of the isolated lignins. It may have reduced the numbers of groups, reacting with N‐2,6‐trichloro‐p‐benzoquinone imine with the grass and two maize samples examined, but appeared to have the opposite effect with the lucerne.
A comparison of the protein nutritive value and composition of four cultivars of faba beans (vicia faba l.) grown and harvested under controlled conditions
Authors: Palmer Robert , Thompson Reginald
Published: November 2006

Faba beans (Vicia faba L.) of four cultivars, one of which was harvested in batches during the 2 months prior to normal harvesting time, and for comparison, a sample of kidney beans (Phaseolus vulgaris L.) had similar amino acid compositions with sulphur amino acids limiting in all samples. Chemical scores ranged from 45–52 and all the faba beans, when fed to rats, gave biological values in close agreement with the chemical score. Diets containing two of the cultivars were supplemented with 0.1% methionine and in both instances an increase in biological value of 22 units was obtained. Kidney beans fed to rats at the same level of crude protein resulted in the death of animals in 7–9 days. The haemaggfulinin content of the faba bean samples was 8–16 times lower than in kidney beans. Early harvesting did not affect the nutritive value of the faba beans and no differences were observed between the different cultivars, none of which showed any evidence of toxicity.
2,4,6‐trichloroanisole in broiler house litter: A further cause of musty taint in chickens
Authors: Land Derek G. , Gee Malcolm G. , Gee Jennifer M. , Spinks Christopher A.
Published: November 2006

Two unknown components in extracts of broiler house litter were identified as 2,4,6‐trichloroanisole and 2,4,6‐trichlorophenol; the latter compound was also found in extracts of fresh wood shavings. Experiments with pure cultures of fungi isolated from the litter demonstrated that these microorganisms were capable of methylating 2,4,6‐trichlorophenol to the chloroanisole. A musty taint in broiler chickens was shown to be due to the presence of 2,4,6‐trichloroanisole.
Free radical formation in the antioxidant ethoxyquin
Authors: Skaare Janneche Utne , Henriksen Thormod
Published: November 2006

Electron spin resonance (ESR) studies on the antioxidant 6‐ethoxy‐1, 2‐dihydro‐2,2,4‐trimethylquinoline (ethoxyquin) showed that the compound exists partly in the free radical form. The radical which was found both in solutions of ethoxyquin and in the compound itself, exhibits an ESR signal consisting of six lines which form a triplet of doublets. The hyperfine structure can be ascribed to an interaction of the unpaired electron with a nitrogen and a proton. The ESR data were: g = 2.0050, A N = 10.8 gauss and A H = 3.7 gauss. The responsible radical is presumably formed by a dissociation of a hydrogen atom from the secondary amine. The radical concentration was found to be increased significantly by the presence of u.v. light. The ESR data were supported by some mass spectral data.
Effect of water and bht on stability of cottonseed oil during frying
Authors: Peled Micha , Gutfinger Tamar , Letan Arieh
Published: November 2006

The behaviour was studied in cottonseed oil which had been exposed to frying under controlled conditions in a system in which only the oil, water and/or the antioxidant BHT were present. In the oils, changes which had been caused by heating were evaluated through determination of acid, hydroxyl, TBA and iodine values, extinctions at 232 nm and 460 nm, fatty acid composition, viscosity, amounts of “polymers” and non‐urea‐adduct‐forming fatty acid methyl esters. All the changes were less pronounced when the frying was carried out in presence of either nitrogen or water. The latter protected the oil only if it was present in amounts sufficient to generate such a volume of vapours which could effectively act as an inert gas‐blanket. BHT had no delaying effect on the deterioration of the oil during frying. When the oil was heated in the presence of air, the antioxidant's destruction was lessened by the presence of water in the system, but a large portion of BHT was lost through steam distillation.
Use of chemical assessment of quality in the economics of tea production in Malawi
Authors: Palmer‐Jones Richard W. , Hilton Peter J.
Published: November 2006

The effect of nitrogen fertiliser application on the price of teas made in Malawi is quantified through the intermediate relationships of applied nitrogen upon shoot flavanol composition, and between manufactured tea theaflavin content and price. Combining the effect of fertiliser on price and yield allows estimates of the economically optimum level of application to be made. The effects of variations in physical relationships and of prices of tea and fertiliser are assessed.
Protein and enzyme changes in tomato fruit in relation to blotchy ripening and potassium nutrition
Authors: Hobson Graeme E. , Davies Jack N.
Published: November 2006

The effects of potasium deficiency and blotchy ripening in tomato fruit on some nitrogenous constituents, especially the proteins, have been investigated. The distribution of nitrogen in normal and potassium‐deficient fruit of the cherry tomato Lycopersicon pimpinellifolium was examined and compared with that from potassiumdeficient and blotchy ripened fruit of a cultivated variety (L. esculentum, cv. Moneymaker). The protein fraction from cv. Amberley Cross was analysed in detail using disc gel electrophoresis. Changes induced by potassium deficiency in the general protein pattern and on a wide range of enzymes active in ripening were compared with the effects brought about by blotchy ripening. The distribution of protein components and isoenzymes in low potassium fruit was to a large extent similar to that of normal tissue at an earlier stage of development, whereas the alterations in blotchy tissue appeared to be of a random nature.
Effect of alfalfa saponins on the growth and some aspects of lipid metabolism of mice and quails
Authors: Reshef Gad , Gestetner Benjamin , Birk Yehudith , Bondi Aron
Published: November 2006

The influence of alfalfa saponins on growth and on lipid metabolism was studied in mice and quails. The extent of growth inhibition was related to the level of medicagenic acid in the saponin preparation used. Both species differed considerably in their sensitivity to alfalfa saponins, mice being more susceptible than qualis. Female mice overcame the growth impairing effect after a shorter period of adaptation than male mice. After ingestion of saponin both sexes showed an increase of faecal lipids and faecal cholesterol. Consequently concentrations of lipids and cholesterol in the livers of mice were depressed. In response to the lower uptake by the liver a higher rate of incorporation of labelled acetate into lipids and cholesterol of this organ was found. In quails these parameters of lipid metabolism were not influenced by alfalfa saponins, except for an increased rate of cholesterol biosynthesis in the liver.
Effect of the application of cow slurry to grassland on the composition of the soil atmosphere
Authors: Burford J. R.
Published: November 2006

The effect of a heavy application (550 tonnes/ha) of unamended cow slurry to grassland in early spring (March) on the composition of the soil atmosphere was examined by analysing the gaseous phase under adjacent treated and untreated areas for a 12‐month period. Restricted aeration and products of intense reducing activity were observed in the slurry layer for 3 weeks, and in the underlying surface soil for several months, after the application; oxygen contents of the atmosphere to a depth of 80 cm were decreased and carbon dioxide contents increased, for 12 months. Although the slurry and soil never became completely anaerobic (minimum oxygen contents observed were 8% (v/v) in the slurry and 3.5% in the soil), high methane concentrations (6% in the slurry and 1.7% in the soil) indicated that a large proportion of the slurry and surface soil volumes were occupied by anaerobic volumes shortly after the application. Other hydrocarbon gases (ethane, ethylene, propane) were evolved, but did not accumulate to concentrations greater than 7 parts/106.

Nitrous oxide evolution indicated a pattern of gaseous N loss from the soil and slurry, presumably due to denitrification. Major evolution occurred in the slurry in May, June and July, and in the surface soil at the 10‐cm depth in July–August. Nitrous oxide was detected continuously in the winter, and in concentrations as high as 680 parts/106, at a depth of 40 cm below the soil surface of the treated grassland after nitrate had been leached to this depth by autumn and winter rains. Nitrous oxide was detected continuously at 80 cm below the soil surface in spring and early summer, and again in the following winter, under treated as well as untreated areas.

The observed consequences of the slurry application are attributed to physical effects in restricting aeration, in association with the effect of the organic substrates on soil respiratory activity.
Separation and characterisation of chymotryptic peptides from α‐ and β‐purothionins of wheat
Authors: Mak Alan S. , Jones Berne L.
Published: November 2006

Both α‐ and β‐purothionins of wheat were readily hydrolysed by chymotrypsin into peptides which were separable by ion exchange chromatography. Hydrolysis occurred rapidly at the single tyrosine residue but there was no apparent cleavage at the phenylalanine residue. Leucine residues were hydrolysed at a slower rate. Reduction and alkylation of the purothionins increased the rate at which they were hydrolysed by chymotrypsin. Seventeen peptides were isolated from α‐purothionin digests and β‐purothionin yielded 15. From amino acid analyses of the chymotryptic peptides, there were at least four differences in the primary structures of the purothionins with β‐purothionin containing 2 Asx, 1 Lys and 0.5 Leu residues which had replaced 2 Gly, 1 Arg and 0.5 Ileu residues of α‐purothionin. Tyrosine is probably the thirteenth residue from the amino terminus of both α‐ and β‐purothionins.
Sterol composition of butters and margarines
Authors: Pyle Christopher A. , Holland Patrick T. , Payne Everit
Published: November 2006

Analysis of the sterol and triterpene alcohol fractions of polyunsaturated margarine, normal butter and soft butter by gas chromatography–mass spectrometry revealed that the major components in margarines were β‐sitosterol, stigmasterol, Δ 7‐stigmasterol and campesterol, while cholesterol was the major sterol in butter. The hydrogenation process used in the manufacture of margarines had no effect on the composition of the unsaponifiable components of the parent oils. Crystallisation as used in the manufacture of soft butter did not affect the quantity of cholesterol present in this product.
Chemical methods for the reduction of the purine content of baker's yeast, a form of single‐cell protein
Authors: Trevelyan William E.
Published: November 2006

Chemical procedures, suggested by methods formerly used to prepare yeast RNA, or in the analysis of nucleic acids, were applied to the preparation of nucleic acid‐reduced baker's yeast. Water at 80–100°C extracted nucleotides but no nucleic acid from the cell, with a loss of 20% total solids and 16% total nitrogen. Water at 120°C removed part of the nucleic acid, and nearly all was extracted by 5% NaCl solution at 120°C. At room temperature, 0.5 N‐HC1 removed RNA from a suspension of heatkilled yeast. NaOH at a pH of about 12.5 extracted RNA from suspensions of fresh or of heat‐killed yeast. In both cases the cells lost 25–35% solids and a similar proportion of crude protein (Kjeldahl N). The RNA‐reduced yeast preparations may require further treatment, such as extraction with organic solvents, to improve appearance or palatability.
Evaluation of the ESCA technique as a screening method for the estimation of protein content and quality in seed meals
Authors: Peeling James , Clark David T. , Evans I. Marta , Boulter Donald
Published: November 2006

The ESCA (Electron Spectroscopy for Chemical Analysis) technique has been evaluated as an analytical screening method for the determination of protein content and quality of grain meals of some legumes and cereals. To this end the grain meals of a number of different species were analysed for total nitrogen, meals of varieties of cowpea (Vigna unguiculata) were examined for sulpho‐amino acid content, and the levels of basic amino acid in meals of some maize and barley varieties were measured by this technique; some amino acids, polyamino acids and pure proteins were also examined as standards.

The results obtained for 15 grain meals by the ESCA technique, expressed as the ratio of the intensity of the N1s photoelectron signal to that of the C1s signal, were compared with %N as determined by a semi‐automated micro‐Kjeldahl method, and the correlation coefficient between the results from these two methods was r = 0.98. The binding energies of S2p electrons were determined for some amino acids and proteins, and the amino acid sulphur was differentiated from oxidised sulphur. The N1s/S2p intensity ratios for four pure proteins correlated very well with the calculated stoichiometric N/S ratios (r = 0.999). The N1s/S2p intensity ratios were also determined for seven cowpea varieties and the correlation coefficient between these values and the ratios N/Saa, measured by chemical methods, was r = 0.77.

The N1s photoelectron peaks of some varieties of barley and maize meals showed a pronounced shoulder on the high binding energy side. On deconvolution into two components the main peak was assigned to nitrogen in the peptide bond and the smaller peak was assigned to the protonated nitrogen on the side chains of the basic amino acid residues.
Some changes in the composition of the fruit of the glasshouse cucumber (Cucumis sativus) during growth, maturation and senescence
Authors: Davies Jack N. , Kempton Ronald J.
Published: November 2006

Female cucumber flowers were tagged when fully open and the resultant fruit harvested for growth and chemical analysis at intervals of between 2 and 28 days. The growth curve relating fresh weight and time was sigmoidal approaching a maximum after about 14 days. Similar relationships were obtained for the total content per fruit of sugars, acids and the major nutrients nitrogen, phosphorus and potassium. The percentage dry matter and alcohol‐insoluble solids fell rapidly during the first 10 days of growth and then more slowly with increasing fruit age. In contrast, the percentage alcohol‐soluble solids changed little during the first 6 days and then decreased progressively. The major sugars, glucose and fructose, present in approximately equal amounts, increased rapidly for the first 6 days and then changed little until the onset of senescence. Traces of sucrose and myoinositol were present at all stages of development. The titratable acidity was extremely low and was closely correlated with the potassium content. On a dry weight basis, total and alcoholsoluble N and P increased slowly during the early stages of growth but more rapidly with increasing maturity. On the other hand, K concentrations tended to decrease.
A note on the properties of urine excreted by grazing cattle
Authors: Richards Ian R. , Wolton K. Margaret
Published: November 2006

Fifty‐eight urine samples were collected during the grazing season from cattle at North Wyke. N, K and Na contents, pH, specific gravity and osmotic potential were measured. Significant correlations were found between many of these variables. Wide ranges in N, K and Na contents occurred, indicating considerable variation in the rate of return of these nutrients between urine patches. The low osmotic potential of some samples suggested the involvement of an osmotic effect in urine scorch.
Single‐seed identification of wheat varieties: Use of grain hardness testing, electrophoretic analysis and a rapid test paper for phenol reaction
Authors: Wrigley Colin W.
Published: November 2006

For varietal identification of grain samples containing a mixture of varieties, grains must be examined separately. A procedure is described for applying a range of tests to a single grain. The hardness and texture of the grain are checked by cutting a small piece from its brush end. The main part of the grain is ground and gliadin proteins are extracted from it for electrophoretic analysis. The phenol reaction of the grain can be determined by placing the grain end‐piece on paper moistened with 1% phenol or on catechol‐impregnated paper moistened with water. This phenol test takes less than an hour.
Influence of sinapine and p‐hydroxybenzylglucosinolate on the nutritional value of rapeseed and white mustard meals
Authors: Josefsson Egon , Uppström Bengt
Published: November 2006

The influence of sinapine on the nutritional value of rapeseed meal and white mustard meal, as well as the influence of p‐hydroxybenzylglucosinolate on the nutritional value of white mustard meal, was evaluated by feeding experiments with mice. The effect of sinapine was small, whereas p‐hydroxybenzylglucosinolate caused a highly detrimental effect on the nutritional value of white mustard meal. Preparations of sinapine and of p‐hydroxybenzylglucosinolate are described.
A treatment of grape wine distillation heads
Authors: Williams Patrick J. , Strauss Christopher R.
Published: November 2006

The development of a procedure to eliminate sulphur dioxide, acetaldehyde, acetals, and ethyl acetate from grape wine distillation heads is reported. This process, designed for use in a modified pot still, involves inert gas sparging of the diluted and acidified heads held at reflux until an acceptable concentration of acetaldehyde has been reached. The solution is basified and distilled, giving a treated product which, as shown by sensory evaluation, can be as good as high‐quality fortifying spirit. The ethanol recovery in this process is greater than that obtained by a comparable fractional distillation of heads.