bluuebunny/crossref_metadata_2025 huggingface dataset:
Amino‐acid composition of herring (clupea harengus) and herring meal. Destruction of amino‐acids during processing
Authors: Boge Gjermund
Published: November 2006

The complete amino‐acid composition has been determined for herring, herring meal and intermediates in the production of the latter. The values found for herring meal agree fairly well with earlier published data. No destruction seems to take place under processing at ‘optimal’ conditions, while condensing of press water at extremely high temperature causes severe damage to several amino‐acids. Destruction of amino‐acids is also pronounced in heat‐damaged herring meal.
Effect of moisture content on the storage of brazil nuts
Authors: Ayerst G. , Budd D.
Published: November 2006

Current practice in the collection, handling and storage of Brazil nuts is described. Laboratory and field methods of determining moisture contents, the relationship between moisture content and relative humidity, and the effect of moisture content on respiration rate have been investigated. In storage experiments, deterioration was slow both at very low and very high moisture contents whereas rather rapid spoilage occurred at intermediate levels. These findings are discussed with reference to current commercial practice and work on other seeds.
Effect of soil temperature and moisture on the uptake of phosphorus by oats
Authors: Simpson K.
Published: November 2006

In a pot experiment with oats as the crop, two levels of soil moisture and two of temperature were used together with five rates of application of superphosphate, on two soils, one high and one low in available phosphorus.

An increase of approximately 5°C in soil temperature maintained throughout the growth period considerably increased the uptake of soil phosphorus from both soils. Lowering of soil moisture tension to field capacity greatly increased the uptake of fertiliser‐P from both soils. As found in earlier work, applications of superphosphate to the high‐P soil gave rise to the absorption of large “luxury” amounts of phosphorus with no effect on crop yield.
γ‐BHC Liquid seed dressing for the control of turnip flea beetle
Authors: Jameson H. R.
Published: November 2006

Viscous aqueous seed dressings containing up to 16% of γ‐BHC, prepared for use as seed dressings against flea beetle attack on turnips and kale, did not impair germination when applied at 50 ml. per lb. of seed. The dressed seed dried quickly, was not dusty and was ready for drilling in about ±1/2 h. In field experiments one of these dressings, containing only 4% of γ‐BHC, was highly effective in controlling flea beetle on seedlings, even against attack occurring up to 3 weeks after the seed was sown.
Nitrogen fixation in extracts of Azotobacter vinelandii
Authors: Nicholas D. J. D. , Fisher D. J.
Published: November 2006

When cells of Azotobacter vinelandii (O) strain grown for 18 h. at 30° were disrupted in the culture medium in which they were grown, either by lysozyme treatment or by the ultrasonic probe, they incorporated nitrogen‐15 in amounts that were comparable to those assimilated by whole cells. Even cell‐free extracts prepared by centrifuging the treated cells in the culture medium at 25,000 g for 30 min., showed a significant enrichment of the stable isotope, viz., between 0‐22 and 0‐54 atom‐% excess, which is more than 100 times the values recorded previously. This probably constitutes the first unequivocal demonstration of nitrogen fixation in cell‐free extracts of a nitrogen‐fixing organism.
Studies on the lipids of flour. I.—Effect of chlorine dioxide treatment on the essential fatty acids
Authors: Daniels N. W. R. , Eggitt P. W. Russell , Coppock J. B. M.
Published: November 2006

The essential fatty acid (E.F.A.) contents of white flour treated with twice and with twenty times the present usage rate of chlorine dioxide were examined by gas‐liquid chromatography and by ultra‐violet spectrophotometry of the isomerised oil. Although little change occurred at both levels immediately after treatment, the heavily overtreated flour suffered severe loss of E.F.A. on storage for 12 days in air. When this flour was stored under nitrogen the loss of E.F.A. was considerably reduced, suggesting that heavy treatment of flour, in destroying the protective tocols, exposes the E.F.A. to rapid oxidation in the presence of air. At the lower level of treatment the presence of chlorine in the chlorine dioxide gas did not have any significant effect on the E.F.A.
The water content of seeds. I.—The moisture relations of seed peas etc
Authors: Lubatti O. F. , Bunday Greta
Published: November 2006

A method of determining the hygroscopic equilibrium curve of seed peas is described. This curve is compared with the equilibrium curve of broad beans and lucerne. Smith's equation11 seems to apply to viable seed over the range of moisture content important in practice.
Bacterial metabolism of nitrate and nitrite in maturing bacon
Authors: Eddy B. P. , Gatherum D. P. , Kitchell A. G.
Published: November 2006

Substantial quantities of nitrate can be lost from maturing bacon without any corresponding accumulation of nitrite. This loss of nitrate does not occur if the growth of bacteria on the surface is reduced by swabbing with a solution of formaldehyde. It is suggested that in normal commercial practice this loss of nitrate would take place after the matured sides had left the factory.
Leaf protein concentrates. II.–the value of a commercially dried product for newly‐weaned pigs
Authors: Duckworth J. , Hepburn W. R. , Woodham A. A.
Published: November 2006

A protein concentrate made from wheat leaves, and dried by a commercial process, was tested as a source of supplementary protein in practical diets for newly‐weaned pigs based on a 2:1 mixture of barley meal and millers' offals. When about 7% of dried leaf protein concentrate was included in the diet the rate of growth and the efficiency of utilisation of feed by the pigs were as good as when the diet contained 8% of white fish meal, the two diets being roughly equivalent in their contents of total and supplementary protein. When the content of dried leaf protein concentrate was raised to 10%, or higher, there was no better growth but the efficiency of utilisation of feed was significantly improved. Inclusion of a small amount (4.5%) of dried leaf protein concentrate in a diet otherwise deriving its supplementary protein from groundnut meal, promoted as good growth and as high an efficiency of utilisation of feed as with high levels of leaf protein concentrate.
Extraction of protein from the leaves of some plants growing in Ghana
Authors: Byers M.
Published: November 2006

Extracts were made from the fresh leaves of 60 tropical species by mincing them and squeezing the resultant pulp through cotton cloth. Total‐N and protein‐N determinations were made on the extracted juice, and the percentages of total N and protein N extracted and total N remaining in the fibre were calculated. Small samples of crude protein were precipitated from the sap at 80° and analysed for total N.

The results are classified according to the extractability of protein N from the leaf and to the protein content of the product isolated. The legumes, most of which were specially grown, were the best sources of easily extractable and good quality protein, but good results were also obtained with a few of the more common weeds, which in general yielded more protein than the leaves from existing crops. Leaves of some species contained much mucilage or fibre, and it was difficult to make adequate extracts from them by the method described.
Preservation of peeled potato. I.–use of sulphite and its effect on the thiamine content
Authors: Mapson L. W. , Wager H. G.
Published: November 2006

Dipping potato chips in a solution of metabisulphite of concentration 0.5–1.0% (w/v) at pH 5.3–6.0 was the most effective treatment for retarding enzymic browning. Temperature had a direct influence on storage life: at 5° chips could be stored for 7 days and at 1° for 14 days.

Dipping potatoes in metabisulphite solutions caused no immediate loss of thiamine, but there was a loss of 24% of the vitamin in 3 days during storage at 5°. Losses up to 30% may be experienced when sulphited raw potatoes are boiled immediately, compared with about 15% for untreated tubers. Frying potato chips normally results in a loss of about 10% of thiamine, and if dipped in sulphite solution a loss of 35–45% occurs which increases to 75% after 30 min. on a hot plate.
The browning of ox‐muscle extracts
Authors: Wood T.
Published: November 2006

Extracts of ox‐muscle were investigated with a view to identifying the reducing substances present which are responsible for the rapid browning of these extracts at room temperature.

Sugar phosphates were found to play an important part and the reactions of these phosphates with amino‐acids in extracts and in model systems were followed.

The development of colour and flavour in an extract, in a synthetic extract, and in model systems were investigated and found to be a result of the Maillard reaction.
Fumigation of agricultural products. XVII.—control of Ascochyta blight of peas by fumigation
Authors: Kennedy Juliet
Published: November 2006

Ethylene oxide, methyl bromide, mercury and organo‐mercury compounds were ineffective as fumigants for the purpose. Chloropicrin proved more satisfactory, fumigation at saturation concentrations killing the three pathogens, when diseased Zelka seed with a moisture content of 16% was exposed for 72 h. at 20°. This unusually long treatment was necessitated by slowness in penetration. Zelka showed little fumigation damage in the laboratory or in the field. A ‘Blue’ variety showed little damage in field trials, in which the emergence of Feltham Advance was reduced by 29%. All seeds were so heavily infected that some interaction between fungal and fumigation damage was anticipated. A commercial sample of the variety Onward was very susceptible to chloropicrin. In all experiments the vigour of plants grown from fumigated seeds was normal. Cultures of the pathogens were killed by dilute aqueous solutions of chloropicrin, the responses of the three species being markedly different.
Nitrate and nitrite metabolism in a baconcuring brine and their relation to the bacterial population
Authors: Eddy B. P. , Kitchell A. G.
Published: November 2006

The effects of salt concentration, temperature and bacterial population density on the rates of metabolism of nitrate and nitrite have been investigated in a bacon‐curing brine initially devoid of both. Increasing salt concentration and decreasing temperature diminish the rates of metabolism. The rates could not be related satisfactorily to either total microscope or viable counts of bacteria, but a relationship with total counts seems more probable.
Routine analysis of carbohydrates and lignin in herbage
Authors: Deriaz R. E.
Published: November 2006

An approximate analytical method is described for the rapid routine determination of carbohydrates and lignin in herbage. Dried milled samples are extracted successively with diethyl ether, 0.5% ammonium oxalate solution, N‐H2SO4, and 72% H2SO4. Soluble carbohydrates in the ammonium oxalate extract are determined with anthrone, and hydrolysed pentosans and hexosans in the combined N‐H2SO4 and 72% H2SO4 extracts are determined with aniline acetate and chromotropic acid respectively. The method gives a maximum variation of 4% from the mean of duplicates with each carbohydrate component. The residual material is ashed to obtain crude lignin, and a nitrogen correction applied.
Fatty acid composition of the depot fats of the kiwi (Apteryx australis mantelli)
Authors: Shorland F. B. , Gass Joan P.
Published: November 2006

The depot fat of a flightless bird, the New Zealand kiwi (Apteryx australis mantelli) has been shown to be similar in fatty acid composition to that of other land birds apart from its exceptionally high content (∼10%) of C20 highly unsaturated acids the origin of which has not been established.
Effects of some fungicides on the flavour of fruits and syrups
Authors: Crang Alice , Clarke G. M.
Published: November 2006

The effects of the fungicides captan, Karathane (Dinocap), thiram and lime‐sulphur on the flavour of fruits and acidified syrups have been assessed before and after bottling, canning and freezing. Captan at 5 p.p.m. increased the rate of corrosion of the cans and caused some taint in canned and bottled syrups, but was not detected before processing; when used as a spray on strawberries it caused slight taint of fresh or canned fruit in two yearly tests out of five. Karathane at 10 p.p.m. was not detected in the syrup and had no effect on the cans; it caused no taint in one year's trials on gooseberries and strawberries. Thiram at 2 p.p.m. increased the rate of corrosion of cans and caused distinct taint in canned, but not in bottled, syrups, although it was not readily detected before processing; it caused marked taint in much of the fruit tested over five years, especially after canning.
Separation of some glycerides of cocoa butter by paper chromatography
Authors: Steiner E. H. , Bonar A. R.
Published: November 2006

A technique of reverse‐phase paper chromatography is described by means of which the three mono‐unsaturated glycerides of cocoa butter were separated and their positions on the paper located. RF values of the glycerides are given together with their approximate proportions in cocoa butter as indicated by the chromatograms. The technique was applied successfully to ‘bloom’ crystals and to illipé butter but was not found to be satisfactory in the case of butter fat or palm kernel fats.
The ‘available lysine’ content of fish meals
Authors: Olley June , Watson Helen
Published: November 2006

The ‘available lysine’ content of a number of different fish meals has been determined and results are given for the effects of preservation, putrefaction and of azeotropic and steam drying of the fish. Fish flours have been examined and also meals prepared from commercially unwanted species and fish guts. Results have been compared with the ‘available lysine’ and pepsin digestibility of Peruvian fish meal.

Digestibility values >89% were associated with ‘available lysine’ contents of 5–7.5 g./100 g. of protein. Neither azeotropic drying nor solvent washing in the preparation of fish meal reduces the ‘available lysine’ content.
Changes in sugar phosphates of chilled codling (Gadus callarias) muscle
Authors: Burt J. R. , Jones N. R.
Published: November 2006

Hexose and pentose phosphates in extracts of codling muscle have been identified and estimated by quantitative ion‐exchange chromatography. Changes in glucose 1‐ and 6‐phosphate, fructose 1‐ and 6‐phosphate, fructose 1,6‐diphosphate, ribose 1‐ and ribose 5‐phosphate and an unidentified pentose phosphate were followed throughout a period of chill storage. The findings are discussed in relation to their significance in comparative biochemistry and fish technology. Glucose 6‐phosphate and fructose 1,6‐diphosphate were present in concentrations at which they would contribute significantly to the ‘browning’ of muscle dehydrated fresh: ribose 5‐phosphate would probably contribute to that of codling dehydrated in a spoiling condition.
Studies on egg shells. XVI.—variations in shell thickness over different parts of the same shell
Authors: Tyler C.
Published: November 2006

Variations in shell thickness over the surface of the egg have been studied in a number of normal and abnormally thin shells. There is far less variation around the latitudes of the egg than there is longitudinally. Different birds give, for normal shells, different patterns of thickness from pole to pole, but for any one bird the pattern is usually fairly constant. The most frequent general pattern is one in which the broad and narrow caps each have a thickness greater than most intermediate latitudes, but the minimum value may fall in different positions in different eggs.

Abnormally thin shells seem to deviate from the normal pattern for the same bird, but it will be necessary to carry out more work on this before reliable conclusions can be drawn.

With a collection of eggs, the thickness of one latitude is highly correlated with the thickness of another latitude and it is possible to calculate from assumed values for one latitude the pattern for the rest of the shell.

Various methods for obtaining an accurate value for mean shell thickness by using a sample of measurements have been compared.
The isolation of leaf components. I
Authors: Chayen I. H. , Smith R. H. , Tristram G. R. , Thirkell D. , Webb T.
Published: November 2006

The disintegration of leaf materials has been effected by the impulse rendering process. Various components, protein, lipids, water‐soluble matter and fibre have been isolated in amounts which would appear to merit investigation and exploitation.

As the first of a series of papers, the present one deals with the methods used in the disintegration of leaf material and the isolation of protein.
Fundamental studies on dough with the Brabender Extensograph. I.—determination of stress–strain curves
Authors: Muller H. G. , Williams Mary V. , Eggitt P. W. Russell , Coppock J. B. M.
Published: November 2006

A method is described for converting the empirical load–extension diagrams obtained by stretching flour–water–salt doughs on the Brabender Extensograph, into stress–strain curves plotted in absolute units. Probable errors are defined and assessed.
Composition and properties of dried peas in relation to their suitability for canning
Authors: Setty Lakshminarayana , Siddappa G. S.
Published: November 2006

Physical properties such as appearance, shape, water‐absorption capacity and specific gravity of dried peas are related to their canning quality. W.K. Marrowfat and E.W. Marrowfat, which are typical wrinkled seeded varieties and which have a high water‐absorption capacity, are good for canning. On the other hand, smooth‐seeded varieties like R.O. Dutch Blue and S.O. Dutch Blue with low water‐absorption capacity, and an abnormally high swelling ratio on processing, often give a mealy canned product. Others, like Blue Dutch, V.S. Dutch Blue and U.A. Dutch Blue, exhibit hard seededness on canning.

Highly wrinkled varieties are characterised by a low starch/protein ratio, low alcoholinsoluble solids (A.I.S.) and a high sugar content, with a predominantly amylose type of starch content. Smooth‐seeded varieties generally have a high starch/protein ratio, a high A.I.S. content and a comparatively low percentage of sugar. The starch in them is of both amylose and amylopectin types, the latter predominating in some of the varieties.

Wrinkled varieties differ from the smooth ones in their ash and phosphate contents and acid–base balance.
The pre‐emergent herbicidal activity of certain acetaldehyde and chloro‐substituted aldehyde addition products and related compounds
Authors: Pizey J. S. , Bates A.
Published: November 2006

Three series of chloro‐substituted aliphatic aldehyde addition products, mostly derived from chloral, together with related compounds, have been examined for pre‐emergent herbicidal activity. The herbicidal investigations were carried out in the laboratory and greenhouse with both mono‐ and dicotyledonous plants as test species. Some of the compounds showed selective activity at low dosage rates per acre and appeared to warrant further examination under field conditions.

The chloral–nitro‐paraffin and chloral–amide addition products showed selective herbicidal toxicity which might depend on their breakdown in soil to trichloroacetic acid. The unsaturated dehydration products of the nitro‐alkanols, their acetyl derivatives and the corresponding methoxy compounds exhibited little toxicity towards any plant species tested. All active compounds tested were toxic towards wheat and other monocotyledonous species and almost inactive towards dicotyledonous plants.
Nutrition of livestock. (2) Minerals and vitamins in the productive efficiency of livestock
Authors: Mills C. F. , Williams R. B.
Published: November 2006

The types of diet most likely to limit physiological performance through mineral or vitamin inadequacy under practical conditions are considered. The effects of dietary imbalance, particularly of calcium, magnesium and copper, are discussed and limitations to present knowledge of vitamin and mineral requirements of stock are described. It is strongly emphasised that before more precise information of nutrient requirements can be obtained or exploited there is a need for greater knowledge of the mineral and vitamin content of common British feeding stuffs.
Pesticide residues on fruit. II.—determination of aldrin, dieldrin and endrin residues by the organic chlorine and phenyl azide methods and by microbioassay
Authors: Tew R. P. , Sillibourne J. M.
Published: November 2006

An account is given of important modifications to the organic chlorine and phenyl azide methods for the determination of aldrin, dieldrin and endrin, and a comparison is made between the results obtained by these methods and by microbioassay.
Pesticide residues on fruit. III.—aldrin and dieldrin residues on strawberries with some reference to insecticide persistence in the soil
Authors: Tew R. P. , Sillibourne J. M.
Published: November 2006

Measurements of deposits and residues, on fruit and in the soil, of insecticides used in trials for the control of the strawberry seed beetle, Harpalus rufipes Deg., have shown that aldrin is much to be preferred to dieldrin on grounds of efficiency, consumer hazard and cost.
Use of gibberellic acid in facilitating the mechanical harvesting of dwarf beans
Authors: Dancer J.
Published: November 2006

The application of dilute aqueous solutions of the potassium salt of gibberellic acid to dwarf beans at the onset of flowering has given an experimental approach to the possibilities for the mechanical harvesting of the crop.
Effect of crushing on the respiratory drift of pasture plants during drying
Authors: Simpson Beulah
Published: November 2006

Experiments have been carried out to determine the effect of crushing, under laboratory conditions, on the respiratory changes in pasture plants during drying. Results are presented to show that crushing often causes some stimulation of respiration but that the increase is not proportional to the amount of injury produced. Crushing increases the rate of drying, so the respiration of crushed material ceases much sooner than that of uncrushed material.
The drying of seaweeds and other plants. IV.—Through‐circulation drying of chondrus crispus in a semi‐continuous dryer
Authors: Merritt J. H. , Katsuura K. , Young E. Gordon
Published: November 2006

Experiments on the through‐circulation drying of the red alga known as Irish moss (Chondrus crispus) have been conducted with a semi‐continuous dryer of original design on a semi‐commercial scale to determine optimum conditions. For fresh weed with an initial content of 78% moisture the feasible load was approximately 4.5 lb./sq. ft./tray with flow of air up to 80 lb. of dry air/min./sq. ft. At temperatures from 120° to 200° F, heat consumptions of 1200–2000 B.Th.U./lb. of water evaporated were recorded. It is possible to operate at a heat consumption of <1800 B.Th.U./lb. of water evaporated with high output. the final moisture content of the product varied between 11 and 18%. the percentage of carrageenin extractable with a hot dilute solution of sodium acetate fell from 54 to ˜43% in the process of drying. While there was some indication that degradation occurred at 155° F or over, many runs showed little change in physical properties at temperatures up to 200° F. Similar measurements of the viscosity and gel strength of dry commercial carrageenin exposed to temperatures of 158–240° F for intervals up to 30 h. indicated a slow degradation which became appreciable only if over 190° F for more than 10 h.
Fat oxidation. I.—Preparation of Trans‐trans methyl linoleate hydroperoxide
Authors: Banks A. , Fazakerley S. , Keay J. N. , Smith J. G. M.
Published: November 2006

A method is described for the preparation of methyl linoleate hydroperoxide by the oxidation of methyl linoleate in solution in light petroleum, followed by partition of the product between light petroleum (b.p. 60–80°) and 85% aqueous methanol which gave material with an extinction coefficient (E) (1%, 1 cm.) of 810 at 231.5 mμ in ethanol (c = 26,400). This hydroperoxide was found to be a mixture of cis‐trans and trans‐trans conjugated dienes, from which the latter was isolated by low‐temperature precipitation from light petroleum (b.p. 40–60°) followed by low‐temperature crystallisation from ethanol. This product had an E (1%, 1 cm.) of 890 at 231.5 mμ ( ϵ = 29,000).
Determination of inorganic nitrogen in soil
Authors: Lewis D. G.
Published: November 2006

Investigations were conducted to find the most suitable conditions for extraction and subsequent determination of nitrate in soils by the xylenol method. Errors were caused by two main factors:

(1) When using methods of nitrate analysis based on the formation of highly coloured nitro‐compounds, low recoveries of nitrate were obtained if even small amounts of soil organic matter were present at the time of nitration. the nature and extent of this loss were investigated and a satisfactory method devised for eliminating this interference.

(2) With aqueous soil suspensions, biological loss of nitrate occurred after a few hours and progressed rapidly unless sterile or bacteriostatic conditions were maintained.

Extraction of soil with 0.02N‐copper sulphate solution, precipitation of copper from the decanted supernatant as hydroxide and subsequent filtration gave solutions on which nitrate could be determined, and these interferences were obviated. Use of a solution containing sodium sulphate (N) and copper sulphate (0.02N) as extractant permits determination of both ammonium and nitrate in the same extract.
Effect of supplementing with methionine, cysteine and derivatives of thiazolidine‐4‐carboxylic acid on the nutritive value of Herring‐meal protein
Authors: Njaa L. R.
Published: November 2006

The nutritive value of herring‐meal protein was improved by supplementation with methionine, cysteine and derivatives of thiazolidine‐4‐carboxylic acid.

The effects with graded amounts of methionine were greater than would be expected from the contents of methionine and cystine in herring‐meal and from the requirement of the young rat for these amino‐acids.

Methionine supplementation also improved the nutritive value of an acetone‐dried meal prepared from herring fillets.

The results are explained primarily by the fact that methionine + cystine is the first limiting factor in herring protein. Destruction of amino‐acids during meal production seems to be small, although some destruction of the S‐amino‐acids cannot be completely excluded.
Some observations on the oxidative deterioration of the lipids of crude leaf protein
Authors: Lea C. H. , Parr L. J.
Published: November 2006

Measurements of oxygen absorption have been carried out on a sample of crude leaf protein, containing about 20% lipid, at temperatures between 37° and – 12° and pH 2.6–6.0. An enzyme system was active in the moist but not in the freeze‐dried product. Attempts to protect the lipid of the freeze‐dried protein by the addition of antioxidants were unsuccessful.
Occurrence of 2‐O‐methylrhamnose and 4‐o‐methylgalactose in soil and peat
Authors: Duff R. B.
Published: November 2006

Hydrolysates of the soluble polysaccharide fraction from a well decomposed peat contained small amounts of 4‐O‐methyl‐D‐galactose and 2‐O‐methyl‐L‐rhamnose. the first‐named sugar has not hitherto been isolated from natural sources. Its isolation supports a connexion between the occurrence of methylated sugars in Nature and the position of the linkage in related polysaccharides. the sugars were isolated from the complex mixture by gradient elution from Ultrasorb charcoal followed by partition chromatography on Celite columns with a butanol‐light petroleum solvent.

The significance of the occurrence of these sugars is discussed. It is suggested that the stability of the polysaccharides in soil may be associated with the presence of the methylated sugar units.
Progress report on an assessment of laboratory procedures suggested as indicators of protein quality in feedingstuffs
Authors: Boyne A. W. , Carpenter K. J. , Woodham A. A.
Published: November 2006

The first results are reported of collaborative work carried out, under the aegis of the Agricultural Research Council, at 13 different laboratories to assess different laboratory procedures for the evaluation of quality in protein concentrate feedingstuffs.

In all, 130 samples of seven different types of protein concentrate were evaluated by the Gross Protein Value (GPV) procedure as supplements to cereal protein for chicks and in addition Net Protein Utilisation (NPU), with the samples as the sole protein source for rats, was determined for a limited number.

Various chemical and microbiological procedures were applied to the samples in the collaborating laboratories. For fish, meat and whale meals the ‘available lysine’ procedure based on the reactivity of ϵ‐amino groups in the lysine units with fluoro‐2,4‐dinitrobenzene correlated best with the GPV results. For cottonseed meals the results of nitrogen solubility tests correlated well with GPV. Microbiological procedures also yielded some useful correlations.
Flame‐photometric determination of calcium and magnesium in vegetables
Authors: Haworth F. , Cleaver T. J.
Published: November 2006

Many difficulties have been reported in the estimation of calcium and magnesium in plant materials using flame‐photometric methods, the reliability of which has been questioned.

In the method described here the effects of interfering ions have been reduced to negligible proportions by using dilute solutions of plant ash, in presence of an excess of sulphate ions, in a flame photometer of high sensitivity. the method gives accurate and reproducible results for a wide range of vegetable tissues, but it has certain limitations at low calcium concentrations, especially in presence of large amounts of phosphate and aluminium.
High‐protein breads and the growth of weanling rats
Authors: Hutchinson J. B. , Moran T. , Pace J.
Published: November 2006

The effect on the growth rate

For convenience the “groth rate” is used throuthout this paper to signify “rate of weitht gain”.

of male weanling rats of progressively raising the level of bread protein in the diet, by adding increasing amounts of gluten, has been investigated. With additions of dried gluten as 10, 20, 30, 40 and 50% of a basic bread diet there was a slow increase in growth rate as the protein content was raised, and the increase was approximately proportional to the quantity of gluten added. All the diets were still deficient in lysine and, owing to this deficiency, the growth rate at even the highest protein level examined, about 44%, was only about 3.3 g./rat/day. This is only about three times the rate obtained on a diet of ordinary bread (12‐13% protein) and considerably less than the rate on a diet of ordinary bread supplemented with lysine and threonine (about 4.8 g./rat/ day). When L‐lysine was added to correct the deficiency of this amino‐acid in the gluten‐bread diets, the growth rate increased rapidly as the gluten content of the diet was raised, reaching a maximum value when the gluten addition was 10% of the diet (protein content about 20%). Under these conditions the growth rate was high (about 5.0 g./rat/day), equal to that obtained by adding 15% of casein to the basic bread diet, and was not increased by raising the gluten content to higher levels. These results are interpreted in relation to the lysine and threonine contributed by the gluten supplements, and their relevance to the suggested official standards for high‐protein breads is noted.
Effects of ionising radiation on the acid metabolism of apples (cox orange pippin)
Authors: Fernandes S. J. G. , Clarke I. D.
Published: November 2006

An accelerated loss of titratable acidity occurs in irradiated fruit during storage at 37° F. The principal acids contributing to the titratable acid values have been identified and determined quantitatively. Changes in the titratable acid values were shown to be due primarily to changes in the malic acid content.
The biological effects of food additives. I.—Nisin
Authors: Frazer A. C. , Sharratt M. , Hickman J. R.
Published: November 2006

Nisin has been administered to rats at three dosage levels in cheese, in which it had been prepared in situ, and at two dosage levels as the commercial product (Meganisin) added to a basal diet.

The effects of nisin have been assessed by examining the rate of body‐weight gain, the food intake, the reproductive performance, survival of young, the haematological picture, organ weights, mortality rate and gross and microscopical appearance of the organs. In addition, gastrointestinal, renal and hepatic functions have been studied.

Special attention has been paid to possible antimetabolic and nephrotoxic actions of nisin. The sensitising action of nisin has been investigated in the guinea‐pig.

Although nisin appeared to depress growth rate of male rats in one test at only 14 times the possible human dosage level, normal growth was found in other tests at 1400 times this dosage level. Depression of growth rate was associated with reduced food intake. There was no other consistently significant finding and it has been concluded that nisin is a safe substance for use in food at the level of treatment proposed.
Growth‐regulating properties of deuterated 2,4‐dichlorophenoxyacetic acid
Authors: Smith Margaret S.
Published: November 2006

The preparation of side‐chain deuterated 2,4‐dichlorophenoxyacetic acid (2,4‐D) is described. The growth‐regulating properties of the product, examined by three methods, were similar to those of 2,4‐D.
Disulphide groups in flour proteins
Authors: Axford D. W. E. , Campbell J. D. , Elton G. A. H.
Published: November 2006

There is an inverse relation between the ‐SS‐ value and the protein content of flour from single varieties or a mixed grist, and the values (per 1000 N atoms) are constant in various air‐classified flour fractions regardless of their protein content. The ‐SH values are small and show no systematic variation with protein content.
The lysine content of bread supplemented with soya flour, wheat gluten, dry yeast and wheat germ
Authors: Pomeranz Y.
Published: November 2006

The Iysine content of three commercially milled and six experimentally milled flours was determined microbiologically. High‐extraction flours contained higher lysine contents than did white flours. No significant correlation was found between protein content and lysine concentration in the protein. A small loss of lysine in the bread crumb occurred during the baking process. The levels of protein and of lysine in breads containing 1, 3, 5 and 10%, respectively, of any one of four protein concentrates (soya flour, gluten, yeast or germ) were determined. It is proposed to characterise protein‐enriched breads according to their protein and lysine contents, instead of designating them by level of supplement added.
Plant lipids. III.—Phosphatidic acid and phosphatidylinositol in cereal grains
Authors: Aylward F. , Showler A. J.
Published: November 2006

Phosphatidic acids and phosphatidylinositols have been isolated from the lipids of barley, oats and rye. The fatty‐acid composition of the fractions has been studied by gas‐liquid chromatography, and analyses obtained are compared with those for corresponding cereal oils as extracted by normal methods.

A serine‐containing phospholipid with properties similar to those of the phosphatidic acids has been found in cereal lipids, but its precise composition has not yet been determined.
Lead in some food crops and trees
Authors: Warren H. V. , Delavault R. E.
Published: November 2006

The ‘normal’ lead content of oven‐dried foods is 0.1‐1.0 p.p.m., but it is lower in potatoes. Values in plants grown in soils with high lead content or when subject to atmospheric pollution (automobile exhausts) may be ten times higher than those quoted.
Determination of the surface waxy substances of grapes
Authors: Dudman W. F. , Grncarevic M.
Published: November 2006

Two quantitative methods for the determination of waxy substances on the surfaces of grapes are compared. These methods applied to the varieties of grapes used for drying in Australia gave the following results for total extractable waxy substances (μg./sq. cm.): sultanas 125‐140, currants 111, gordos 178, Waltham Cross 107.
Enzymic activity at low moisture levels and its relation to deterioration in freeze‐dried foods
Authors: Matheson N. A.
Published: November 2006

Loss of glycogen occurred in two different model systems containing enzymes from meat, when they were stored at humidities comparable to those of freeze‐dried foods. The losses were much greater in experimental samples than in controls in which the meat extract was either boiled or absent. The fall in glycogen is attributed to enzymic activity which seems to persist at 3% moisture content and perhaps even lower. Enzymic activity at such moisture levels could explain the sensitivity of raw freeze‐dried foodstuffs to moisture level during storage and the insensitivity of precooked freeze‐dried products.
Thioctic acid in wheat flour
Authors: Morrison W. R. , Coussin B. R.
Published: November 2006

The presence of thioctic acid in wheat flour has been confirmed and a concentrated extract, which, however, contains impurities, has been prepared. The acid was identified by its ultra‐violet absorption maximum at 320‐328 mμ, whereas in the absence of impurities its absorption maximum is at 334 mμ. Thioctic acid was also identified as its methyl ester by gas chromatography. Comparisons were made on its distribution in the mill streams of a wheat sample.
Species differences observed in the sarco‐plasmic proteins of mammalian muscle
Authors: Giles B. G.
Published: November 2006

Starch gel electrophoresis has been used to separate the proteins of muscle sarcoplasm (water‐soluble proteins). Distinct species differences have been observed between the proteins of pork, beef, veal, mutton and lamb and rabbit. The species can be identified as a result of these differences.
Detection and estimation of oestrogenic constituents in red clover
Authors: Wong E.
Published: November 2006

A two‐dimensional paper chromatographic method has been used for the separation and detection of all the known oestrogenic isoflavones and coumestrol in red clover. The presence of other isoflavone components in red clover is suggested. The concentrations of the individual oestrogenic constituents were determined by spectrophotometric measurement after separation by paper chromatography. Biochanin A has been found to be the predominant oestrogen in red clover, while formononetin (the other major isoflavone) is inactive.
Non‐protein‐nitrogen in wheat flour doughs
Authors: Lee J. W.
Published: November 2006

When unyeasted wheat flour doughs were incubated for 14 h. at 303°, the dialysable nitrogen level rose from 19.4 to 35.7 mg./100 g. of flour. Concurrent increases in amino‐peptide and ammonia nitrogen were also observed. The addition of antibiotics to yeastless doughs markedly changed the pattern of the distribution of non‐protein‐nitrogen on incubation. It is believed that much of the increase in free ammonia on incubation arises from changes induced in the gluten proteins.
Proteolytic activity of leaf extracts
Authors: Singh N.
Published: November 2006

The autolysis of proteins in leaf extracts and the proteolytic activity of crude preparations from such extracts against casein, as added substrate, was studied. If the proteins are not precipitated soon after preparation of extracts, they autolyse, and the loss from autolysis is directly related to the temperature and to the interval between preparing the extract and precipitating proteins. The advantages of the use of the NPN‐increment over other methods as ail index of protein hydrolysis are discussed. This method was used to study the proteolytic activity of leaf extracts from eleven plant species with no latex. Leaf proteases from these plants form a homogeneous group with low activity per g. of protein‐N, and evidence is given suggesting that they belong to the SH‐group of enzymes with optimum pH between 5.2 and 5.7. Protease activity per g. of protein N increases in the leaves of wheat during the transformation of the shoot apex from vegetative into reproductive state.
Physical conditions in cultivated soils
Authors: Pizer N. H.
Published: November 2006

An account is given of physical conditions that have been found in the profiles of cultivated soils in the eastern region. The origin of some of them is discussed. Many are of pedological origin, others result from cultivation. The origin and causes of adverse physical conditions, e.g., slaked structures, drainage patterns and pans, should be understood and treatment based on them. Cultivations, generally, should be related to soil conditions and the changes that are likely to occur in soil structures during the growth of crops.
The glyceride structure of erythrina indica seed fat
Authors: Kartha A. R. S. , Narayanan R.
Published: November 2006

The glyceride structure of a specimen of Erythrina indica seed fat was studied by azelao‐glyceride analysis techniques. The saturated acids amounted to 34 mol.‐% and no trisaturated glycerides could be detected. The triglycerides were composed of disaturated 27.1, monosaturated 48.3 and triunsaturated glycerides 24.6 mol.‐% as against 28.8, 44.4 and 26‐8%, respectively, required according to the Glyceride Type Distribution rule.
Effect of drying temperature in the accelerated freeze‐drying of pork
Authors: Aitken A. , Casey J. C. , Penny I. F. , Voyle C. A.
Published: November 2006

The effect of plate temperature on pork psoas muscle dried by the Accelerated Freeze‐Drying process has been studied. Plate temperatures above 60° had an adverse effect on the organoleptic and reconstitution properties of the meat. Higher plate temperatures also caused a loss in solubility of water soluble proteins and a loss in activity of phosphorylase and ATP‐ase.
Interpretation of the spectra of meat pigments. II.—Cured meats. The mechanism of colour fading
Authors: Tarladgis B. G.
Published: November 2006

Spectral studies carried out indicate that the pigment of the cooked cured meats and that of the denatured nitric oxide haemoglobin is a low‐spin ferrous‐porphyrin co‐ordination complex. The spectra of the nitric oxide haemochrome prepared from haemin, derived from cured meat, and that of the acetone extract of the same cured meat give strong evidence that both co‐ordination positions of the iron ion in these compounds are occupied by nitric oxide and that globin is not associated with the molecule. Further evidence is presented by electron paramagnetic resonance studies, which show that the acetone extract of the cured meat pigment is diamagnetic.

The pigment of the fresh cured meats and that of the nitric oxide haemoglobin are identical. They are low‐spin ferrous‐porphyrin co‐ordination complexes, but the one coordination position of the iron in these compounds is occupied by globin and the other by nitric oxide.

A mechanism of the fading of the cured meat colour is presented, as well as theoretical considerations for the preparation of cured meats with stable colour.
Plant lipids. IV.—The Glycerides and Phosphatides in Cereal Grains
Authors: Aylward F. , Showler A. J.
Published: November 2006

The lipids of barley, oats and rye have been extracted with ether‐ethanol mixtures and separated by precipitation with acetone into glyceride and phosphatide fractions. The phosphatide has been further fractionated into ethanol‐soluble (lecithin) and ethanoi‐insoluble portions.

The fatty acid composition of total lipid, glyceride and the two purified phosphatide fractions has been determined by gas‐liquid chromatography‐, and the structure of the phosphatides has been examined by paper chromatography and by other analytical methods. Palmitic was the predominantly saturated and linoleic and oleic acids the principal un‐saturated acids found. Linoleic acid accounted usually for more than half the total fatty acid content of the extracted oils and fractions examincd.
Fundamental studies on dough with the brabender extensograph. II.—Determination of the apparent elastic modulus and coefficient of viscosity of wheat flour dough
Authors: Muller H. G. , Williams Mary V. , Eggitt P. W. Russell , Coppock J. B. M.
Published: November 2006

A new technique, based on an earlier calibration of the Brabender Extensograph, has been developed which allows the apparent coefficient of viscosity and the elastic modulus of dough to be obtained under a constant rate of strain. The results are discussed in relation to those given in the literature. The elastic modulus appears to be affected by test conditions to a far lesser extent than is the coefficient of viscosity. The new Extensograph method does not lend itself to the routine examination of flour properties because the evaluation of the results is laborious. Nevertheless it is of importance as a technique in studying, for example, the effect of oxidative flour treatment on the fundamental properties of dough behaviour and the biochemistry of the protein linkages involved.
Electrophoretic analysis of flour proteins I.—‚salt‐soluble’︁ proteins
Authors: Kelley J. J. , Koenig V. L.
Published: November 2006

Extracts of a soft wheat patent flour have been examined with moving‐boundary electrophoresis. The six buffers investigated produced different distribution patterns, all with satisfactory enantiography. Veronal buffer, pH 8.6, T/2 0.1, was the most useful, showing at least nine components when 0.1M‐sodium chloride was the extractant, while phosphate buffer, pH 3.2, T/2 0.05, was the least satisfactory, yielding only three general electrophoretic regions. Flour was extracted with solutions of varying pH and ionic strength and the extracts electrophoretically analysed in veronal buffer. Nearly all the components observed in the 0.1M‐sodium chloride extract were present, at least to some extent, in all the other extracts. Extraction and electrophoretic analysis in acetate buffer disclosed differences in component distribution when compared with the 0.1M‐sodium chloride extract. No significant differences were observed in a similar study with borate buffer. An extract of a defatted flour differed slightly in its distribution pattern from an extract of an intact flour.
An improved method for the determination of nitrogen in plant material using a stable nessler reagent
Authors: Hill‐Cottingham D. G. , Wagner Susan A.
Published: November 2006

An improved method is described for the determination of 0‐200 μg. of nitrogen in plant material by the direct nesslerisation of Kjeldahl digests. Standard reaction conditions are ensured by neutralising each aliquot before colour development. Results obtained from a variety of plant materials show that the proposed method compares well in accuracy with a standard distillation procedure.
Mineral supplements for sheep
Authors: Hemingway R. G.
Published: November 2006

The chemical composition of 12 commercial mineral supplements specially designed for sheep by 10 manufacturers are detailed together with the amounts of each element provided by a daily consumption of 15 g. All the supplements would provide at least 50% of the calcium requirement of a pregnant or lactating ewe. Similarly, most of the mixtures would supply 15–35% of the total desirable phosphorus intake but one provided only 6% and two would give about 45% of the daily requirement. None of the supplements generally manufactured for sheep contain adequate prophylactic amounts of magnesium for prevention of hypomagnesaemia, but the cattle supplements which are normally recommended by the respective firms would do so if used at the correct rates. All the supplements provided fully adequate amounts of cobalt, but three of the materials would have insufficient copper to prevent swayback. It is considered that there is an adequate safety margin against copper poisoning for all the supplements if fed in controlled amounts for restricted periods.