bluuebunny/crossref_metadata_2025 huggingface dataset:
Preparation, chemical composition and shelf‐life of precooked roller‐dried protein foods based on full‐fat soya flour and low‐fat groundnut flour
Authors: Shurpalekar S. R. , Chandrasekhara M. R. , Swaminathan M. , Sreenivasan A. , Subrahmanyan V.
Published: November 2006

A process for the preparation of precooked roller‐dried protein foods based on full‐fat soya flour and a 1:1 blend of full‐fat soya flour and low‐fat groundnut flour and fortified with DL‐methionine and certain vitamins and minerals, is described. The foods when mixed with warm water formed good porridge which was acceptable to weaned infants, pre‐school children and adults. They were free from Esch. coli, Salmonella and pathogenic anaerobes and the total count per g. ranged from 19,000 to 23,000. Both the foods, when packed in hermetically sealed tin containers kept well for 9 months at 37°, the losses of thiamine and vitamin A in that time being 13–18% and 20–24% respectively. One ounce of the product costing about Id. provides about one‐third of the daily requirements of protein, certain vitamins and minerals of weaned infants and pre‐school children.
Fermentation studies on inoculated herbages
Authors: McDonald P. , Stirling A. C. , Henderson A. R. , Whittenbury R.
Published: November 2006

The fermentation changes in herbage inoculated with selected strains of lactobacilli were studied in two experiments. In the first, Lolium multiflorum containing 16.2% of soluble carbohydrates was used in four silos, the treatments being: control, inoculated, molassed, inoculated‐molassed. All silages were well preserved (pH 3.9–4.1), the gaseous losses being the lowest in the molassed herbages.

In the second experiment, Dactylis glomerata of low soluble carbohydrate content (4.3%) was used and the treatments were: control, inoculated, bruised, inoculated‐bruised. The material which had been inoculated and bruised was well preserved (pH 4.2) while the non‐bruised herbages were badly preserved (pH 4.9) and had higher gaseous losses. The bruised silage without inoculation had pH 4.5.

The results suggest that there may be no advantage in inoculating herbage rich in soluble carbohydrates, but that herbage of low sugar content may benefit from such treatment.
Addition of different iron salts to flour : The factor of rancidity
Authors: Martin H. F. , Halton P.
Published: November 2006

Flour is enriched with vitamin B1, nicotinic acid and iron by adding a master‐mix which, in addition to flour and the two vitamins, normally contains reduced iron (ferrum redactum).

Master‐mixes containing different iron salts have been examined for their oxidative stability and it has been found that the length of the induction period of the master‐mix in oxygen at 100° and the time for it to develop a rancid taint when stored at room temperature vary with the salt used.

The length of the induction period of a master‐mix is a useful guide to its effect on the oxidative stability of a flour to which it has been added. Enriched flours which developed rancidity taints were those containing master‐mixes with short induction periods.

Other factors including chemical treatment are shown to affect the oxidative stability of a flour. In addition, vitamin B1 has been found to have pro‐oxidant and nicotinic acid to have antioxidant activity.
Physico‐chemical studies on agricultural sprays. V.—The incorporation of wetting agents in high‐volume sprays
Authors: Furmidge C. G. L.
Published: November 2006

The relative efficiency with which a number of surface‐active agents promote the wetting of various leaf surfaces and a beeswax surface has been studied. The efficiency of a wetting agent is governed both by its chemical structure and by the nature of the solid surface involved.

The primary purpose of adding wetting agents to spray formulations is to increase the degree of cover of the target surface by the spray liquid. However, coverage is only one of the many factors that govern the efficiency of a spray application and the presence of wetters may affect also the physical stability of the spray formulation, the retention of spray and the deposition of toxicant on the target surface, the persistence and the biological activity of the toxicant deposit, and the phytotoxicity of the spray. These factors are discussed in relation to the choice of the most appropriate wetting agent to use in high‐volume sprays.
Oxygen diffusion and aerobic respiration in soil spheres
Authors: Greenwood D. J. , Goodman D.
Published: November 2006

An equation relating the diffusion of oxygen into moulded spherical aggregates with their aerobic respiration rates was tested by measuring the effect of oxygen partial pressure on the rates of oxygen uptake of aggregates of known size and water content. By inserting these measurements in the equation values (αˆ) were obtained for a diffusion parameter which under the conditions of the experiments would be expected to be constant. It was found that αˆ; was independent of the oxygen concentration surrounding the spheres, of their respiration rates and, over a limited range, of their water contents. These findings support the validity of the equation. However, αˆ was decreased by increases in the period for which the soil was moistened before being moulded into aggregates, and was slightly larger the larger the spheres. Evidence was obtained that the differences in αˆ resulted from colloids affecting the diffusion properties of water, and by the presence of minute gas‐filled channels in the aggregates. Nevertheless, it appears that the equation may be used to indicate the extent to which respiration of soil aggregates is restricted by inadequate oxygen diffusion.

Evidence was obtained to support the assumption, used in deriving the equation, that lowering the oxygen concentration did not affect the respiration rate of soil until low concentrations were reached. The respiration rates in the presence of excess oxygen of soil and of baker's yeast were halved when the oxygen concentration in the aqueous phase was reduced to between 2 and 6 μM.

Tests of the equation depended on assessing the respiration rates of the aggregates when respiration was not inhibited by lack of oxygen. These assessments were difficult to make because mechanical manipulation of the soil caused an increase in respiration rate that could not be attributed to an improved oxygen supply. The most satisfactory methods of making the assessments were to measure the respiration rates of chopped aggregates under air, and of whole aggregates under high oxygen partial pressures.
Nutritive value of middle eastern foodstuffs. I.—Composition of fruits and vegetables grown in Lebanon
Authors: Simaan F. S. , Cowan J. W. , Sabry Z. I.
Published: November 2006

Proximate composition, energy, calcium, phosphorus and iron contents and vitamin A potency were determined on locally available varieties of 31 different fruits and 49 different vegetables grown in Lebanon. Among certain varieties, considerable variations were observed, especially in mineral content and vitamin A potency. The values obtained agree, in general, with data available from other countries of the Middle East.
Mobilisation of fats in germinating seeds: The in vivo “quantum” hydrolysis of triglycerides
Authors: Kartha A. R. S. , Mathur J. M. S.
Published: November 2006

The residual fats in germinating seeds from four different species did not show any detectable acetyl value by sensitive gravimetric methods. The in vivo hydrolysis of triglycerides in plants hence appears to take place probably by a “quantum” mechanism wherein a triglyceride molecule is split up into fatty acids and glycerol with little or no intermediate liberation of mono‐ and di‐glycerides.
Carotene oxidation and off‐flavour development in dehydrated carrot
Authors: Falconer M. E. , Fishwick M. J. , Land D. G. , Sayer E. R.
Published: November 2006

Dėhydrated carrot develops an unpleasant “off”‐flavour when stored in the presence of oxygen. The off‐flavour has been described as “having an odour similar to violets” and it was suggested to be due to the formation of β‐ionone formed by oxidation of β‐carotene. This suggestion is supported by the fact that loss of colour, which is mainly due to the presence of β‐carotene, accompanies the development of off‐flavour. If the above suggestion is true it should be possible to establish a direct relationship between loss of β‐carotene and off‐flavour, and this has now been done in a series of storage tests in which both carotene analyses and taste panel assessment for natural and off‐flavour were carried out.
Note on the use of cysteine to prevent browning in apple products
Authors: Walker J. R. L. , Reddish C. E. S.
Published: November 2006

The use of cysteine to inhibit the enzymic browning of apple products has been re‐investigated in the light of recent findings. In comparison with ascorbic acid, smaller amounts of cysteine inhibited browning and the inhibition was of much longer duration. When used at optimum concentrations, cysteine did not give rise to any adverse effects on flavour or tinplate. A simple method for estimating the cysteine requirement for a particular apple juice blend was also devised.
Production of amylase on vermiculite by Aspergillus oryzae
Authors: Meyrath J.
Published: November 2006

The production of amylase on the conventional substrate wheat bran has a serious drawback in so far as the enzyme extracts are thoroughly contaminated with solubilised material from wheat bran which make a purification of the extract rather difficult. Successful attempts have been made to use synthetic media absorbed on vermiculite for amlyase production by Aspergillus oryzae. Since under these conditions the rate of amylase production is very much higher than in stationary or deep cultures on the same substrate or similar substrates, the described method is of interest from the industrial point of view.
Isolation and composition of leaf protein from certain species of indian flora
Authors: Devi A. Valli , Rao N. A. N. , Vijayaraghavan P. K.
Published: November 2006

Analyses are reported on fresh leaves of some Indian flora for their % nitrogen, dry matter and extractable protein nitrogen contents, ash, fibre and the amino‐acids, lysine and methionine.

There were wide variations in the nitrogen content of the leaves and the proportion of extractable protein nitrogen. The crude isolated materials have protein content varying from 34.2% in Tamarind to 77.4% in Scsbania. The crude isolates obtained from several sources had appreciable protein content and these warrant further studies as to their dietary value in deficient diets. The methionine and lysine contents of these proteins varied from 1.3% to 2.2% and 3% to 4% respectively.

Some of the proteins isolated are potentially useful for supplementation of cereal diets deficient in lysine and methionine.
Physico‐chemical studies on agricultural sprays. VI—Survey of methods for measuring the wetting ability of spray formulations
Authors: Furmidge C. G. L.
Published: November 2006

Several methods have been suggested for the measurement of the wetting efficiency of high‐volume sprays and some of these have been examined to see how far they will predict the wetting ability of a range of wetting agents applied to several leaf surfaces.

It is concluded that a satisfactory wetting test must involve the appropriate spray target surface and also take into account the effects of spray droplet impaction; these requirements are satisfied by a test based on the visual assessment of wetting under practical spraying conditions. Of the other tests examined, the measurement of the receding contact angle is of value in recognising the extreme case of complete wetting of a surface and the tape‐sinking test may be used, with anionic and non‐ionic wetters, as a rough guide to the overall efficiency of wetters on leaf surfaces.
Storage life of vacuum‐packed iced trout. I.—Influence of packing material
Authors: Hansen Poul , Jørgensen B. V.
Published: November 2006

The storage life of gutted trout vacuum‐packed individually in polyamide or polyethylene bags and kept in wet ice exceeded 2 weeks. The trout packed in polyethylene showed signs of slight fat oxidation at the end of the second week, while that in polyamide showed no fat oxidation throughout the experimental storage period of 3 weeks.

Trout in both types of package suffered microbial spoilage during the third week. Viable aerobic counts throughout the storage period were higher in polyethylene‐ than in polyamide‐packed trout.
Available lysine in meat and meat products
Authors: Dvořák Z. , Vognarová I.
Published: November 2006

The amount of available lysine in different sorts of beef and pork was determined and the relation between lysine and content of connective tissue was ascertained. The extent of reduction of the available lysine on heat processing depends on the time of heating and the proportion of meat and meat products water lost. The presence of added sugars in meat is practically without influence. The amount of available lysine in meat can also be decreased by smoking and salting with nitrite. The values obtained for the different kinds of meat products are discussed.
Self‐propagating decomposition in inorganic fertilisers containing ammonium nitrate
Authors: Parker A. B. , Watchorn N.
Published: November 2006

Certain types of inorganic fertilisers containing ammonium nitrate are capable of self‐propagating decomposition if locally initiated by fire or other thermal means and bulk stores have been involved in large scale incidents in several countries. This is a slow type of fuse behaviour new to fertiliser technology and has been entitled ‘cigar‐burning’. For cigarburning to occur, an ammonium nitrate and a chloride content are necessary, together with a suitable rigid porous matrix that withstands high temperature. The matrix provides the cellular structure inside which the exothermic chloride‐catalysed decomposition of ammonium nitrate takes place. A simple test procedure to differentiate between burning and non‐burning compositions is described. Most types of commercially available fertilisers, in particular the important range based on ammonium nitrate, ammonium phosphates and potassium chloride, together with many research formulations have been studied and the effect of formulation on cigar‐burning is detailed. Storage recommendations to avoid large scale incidents in the future are given.
Inhibition of soya lipoxidase
Authors: Blain J. A. , Shearer G.
Published: November 2006

Certain long‐chain polyacetylenic fatty acids prove to be more potent competitive inhibitors of lipoxidase than any of the compounds which have been examined previously. Inhibition by nordihydroguaiaretic acid under similar conditions is of the induction period type and is considered not to be competitive.
Fusel oils in ciders and perries
Authors: Pollard A. , Kieser Margaret E. , Stevens Pauline M. , Tucknott O. G.
Published: November 2006

The amounts of higher aliphatic alcohols in the ciders and perries studied ranged from 116 to 255 p.p.m.; certain samples contained in addition about 100 p.p.m. of 2‐phenylethanol. The production of these compounds in ciders and perries is discussed. Estimates of fusel oil content by gas chromatography were compared with those given by a colorimetric method. Where distillates contained mainly butanols and pentanols, the two methods were in good agreement. The higher values given by some samples in the colorimetric estimation were attributed to the presence of other components: 2‐phenylethanol and tyrosol were found to be responsible for some of the discrepancy.
Further studies on the limiting amino‐acids differently processed groundnut meals
Authors: Fisher Hans
Published: November 2006

Different samples of groundnut meal were fed to growing chicks and supplemented factorially with the three amino‐acids lysine, methionine and threonine. There were appreciable differences among the samples in terms of their growth‐promoting properties and the order of amino‐acid limitation. In a comparison of differently processed groundnuts from the same fresh supply, it was found that a solvent‐extracted preparation was equally limiting in all three amino‐acids and responded only to the triple‐supplementation. An expeller pressed meal, as well as an expeller and solvent‐extracted preparation was first limiting in lysine but responded differently to other combinations of the three amino‐acids. Amino‐acid analysis of the different groundnut samples indicated differences, particularly a lower sulphur‐containing amino‐acid content for solvent‐extracted meals. All of the groundnut meals tested had a lower lysine content than those reported in the literature.
The reaction of wheat proteins with sulphite. I.—Sulphitolysis of the proteins of flour with cuprammonium sulphite
Authors: McDermott E. E. , Pace J.
Published: November 2006

The reaction of wheaten flour and of some flour protein fractions, with cuprammonium sulphite solutions at pH 10·2 has been investigated. Under these conditions, with a reaction time of 2–4 h. at room temperature, the thiol and disulphide groups of the flour proteins are completely converted to S‐sulphocysteine residues and the proteins dissolve, together with some carbohydrate. The insoluble residue is a high quality starch. The effect of the sulphitolysis procedure on the amide groups of the proteins, in flours of widely different protein content, has been examined and there was no evidence that deamidation had occurred. Similarly the amino‐acid composition of a flour protein fraction remained unchanged by the sulphitolysis procedure. In these respects the specificity of the reaction confirmed the original observations of Swan with keratin, but evidence obtained by prolonging the reaction time suggests that with flour proteins, some disaggregation or cleavage of their structure, other than that due to the splitting of disulphide bonds, may also occur and this possibility is being investigated in further work. Some general properties of the solubilised material are described.
Fumigation of agricultural products. XX.—prolonged storage of cereals fumigated with methyl bromide
Authors: Blackith R. E. , Lubatti O. F.
Published: November 2006

Cereal seeds of various varieties which had been fumigated at one of four moisture contents were kept for 6 years. The germination capacity of the samples was determined initially and again after 6 months, 3 years and 6 years of storage. At the lowest moisture contents good survival of fumigated and of unfumigated seed was noted, but varietal differences appeared which had not been found during the earlier stages of the tests. Rye remained viable for 3 years when stored dry, but lost its viability after that period.
Wheat proteins. I.—fractionation and varietal variation of endosperm proteins of T. vulgare
Authors: Coulson C. B. , Sim A. K.
Published: November 2006

A method of starch gel electrophoresis has been established for the fractionation of wheat proteins which allowed the resolution of up to 32 components.

A study of the endosperm proteins of several varieties of T. vulgare has shown distinct differences in the composition of fractions of low electrophoretic mobility. No satisfactory correlation was achieved between these components and the rheological characteristics of the flour, and there appeared to be no obvious relationship between closely related varieties. There is, however, some evidence to suggest that some of these fractions may reflect the morphological characteristics of the variety and may be influenced, at least to a small extent, by environmental factors. In contrast, fractions of intermediate electrophoretic mobility are similar for all varieties and are probably distinctive of both the species and variety.
The mineral composition of apples. IV.‐the radial distribution of chemical constituents in apples, and its significance in sampling for analysis
Authors: Perring M. A. , Wilkinson B. G.
Published: November 2006

The distribution of the major mineral elements and some organic constituents about the longitudinal axis of Cox's Orange Pippin apples has been investigated. Although surface colouring is sometimes indefinite potassium, phosphorus, nitrogen and calcium concentrations generally, although not invariably, reach maximum levels at the ‘blushed’ side of the fruit and fall to minimum levels at the ‘unblushed’ side. Large errors can therefore result from the mineral analysis of one section only, instead of the whole fruit. Reduction in sample size can be achieved by the combination of opposite pairs of sections for mineral analysis and the results are usually within ±5% of those for the whole fruit.
Colorimetric determination of chlorate in soil and plant extracts
Authors: Banderis A.
Published: November 2006

A colorimetric method, using o‐tolidine, for the determination of small amounts of chlorate in soil and plant extracts is presented. Substances known to interfere in the colorimetric procedure are unlikely to be present in significant amount in soil and plant extracts, but if present, compensation for their effects can be made. Examination of different parts of the plant showed that conducting tissue was the most suitable for chemical analysis, although the lamina or the whole plant can be used provided the extract is shaken with activated charcoal. Some observations on several plant species grown in pots containing soil contaminated with chlorate are given.

The method is useful for confirming visual diagnosis of chlorate toxicity in plants and for measuring the residual concentration in the soil.
Sulphate levels in soil of varying pH during incubation with organic materials
Authors: Massoumi A. , Cornfield A. H.
Published: November 2006

The water‐soluble sulphate levels were followed during incubation (28° for 132 days) of soil (pH 4·7, 6·1 and 7·4) treated with 2% by weight of six different bulky organic materials.

Materials with organic carbon/total sulphur (C/S) ratio of 112 or less (farmyard manure, grass, and compost 2) usually caused either very little or only slight net immobilisation of sulphate. Materials with C/S ratio greater than 112 (compost 1, straw, and cellulose) caused net immobilisation of sulphate during the earlier part of incubation, followed by re‐mobilisation of part or all of the sulphur by the end of incubation. Straw was the only material which caused net immobilisation of sulphate at all pH levels by the end of incubation. Differences in the extent of mobilisation or immobilisation due to pH were small or inconsistent except for straw, when maximum immobilisation increased with pH.
Chloroform‐extractable aromatic acids of cacao
Authors: Quesnel V. C.
Published: November 2006

Eleven aromatic acids have been identified in chloroform extracts of fermented cacao, of which only five have been detected in extracts of unfermented cacao.
Isolation and characterisation of wheat flour proteins. II..—effects of urea and N‐ethylmaleimide on the behaviour of wheat proteins during extraction and fractionation
Authors: Jankiewicz M. , Pomeranz Y.
Published: November 2006

Proteins were extracted from wheat flour with seven different extractants. Extraction with 3·0 M‐urea at pH 7·0 and at 4° solubilised practically all the proteinaceous material in wheat flour. Extracted proteins were dialysed against 0·005 M‐acetate buffer pH 4·1, concentrated by ultrafiltration and lyophylised. Proteins were fractionated in acetate buffer pH 4·1 by sucrose gradient ultracentrifugation or on Sephadex G‐100, and the viscosity of Sephadex G‐100 eluates was determined. Adding N‐ethylmaleimide alone, but not in the presence of urea, reduced the yields of proteins extracted in a two‐step procedure and increased the relative amounts of proteins of high molecular weight. Adding urea resulted in distinct separation of intermediate‐sized proteins into two fractions. Proteins were fractionated on Sephadex G‐100 into up to eight fractions, varying in molecular weight, and they were rechromatographed on Sephadex G‐100 or G‐200. The results indicated aggregation and disaggregation phenomena, and heterogeneity of protein fractions under conditions used.
Volatilisation loss of nitrogen from urea added to some soils of east Pakistan
Authors: Khan D. H. , Haque M. Z.
Published: November 2006

A high (20–70%) loss of N, added as urea, due to volatilisation was observed in some soils of East Pakistan under laboratory conditions. This loss was maximum within the first week, as was the rate of hydrolysis to ammonium carbonate. N‐loss was maximum in a calcareous soil, minimum in an acid soil, and medium in near‐neutral soils. Soil pH increased after urea application and declined after 2 weeks.

Placing urea 2 in. below the surface markedly inhibited loss of gaseous‐N, recovery being 44–89% of total loss. Association of superphosphate with urea at depth placement further minimises loss of N.
Sex differences in the response of pigs to dietary amino‐acid supplementation, with reference to growth and body composition
Authors: Robinson D. W.
Published: November 2006

A study is made of the response of gilts and castrate male pigs to diets containing different levels of lysine and methionine supplements at growth stages 40–110 lb and 110–260 lb liveweight. Results are given for rate of growth, food conversion efficiency and body composition on the various diets. In the discussion of sex differences. it is suagested that different recommendations should be made for the diets of hogs, gilts and castrate males.
Evidence for differences in mode of action between two related carbamate insecticides
Authors: Reay R. C. , Lewis D. K.
Published: November 2006

Carbaryl (1‐naphthyl N‐methylcarbamate) and its N‐acetyl derivative have been compared in respect of toxicity (LD50), rates of kill and anticholinesterase activity in vitro and in vivo, using the honeybee as test organism. Results obtained indicate that carbaryl does not act solely on brain cholinesterase. Alternative suggestions are discussed, together with observations supporting the idea that the N‐acetyl derivative iS metabolised to a more potent cholinesterase inhibitor.
The in vitro and in vivo metabolism of dimethoate by stored wheat and sorghum grains
Authors: Rowlands D. G.
Published: November 2006

In vivo and in vitro investigations showed that wheat and sorghum rapidly degrade diniethoate to nontoxic anionic derivatives. Slight oxidation to a toxic analogue occurs but this is similarly degraded.
Lipid distribution and recovery during salt fractionation of cod muscle
Authors: Sheltawy Ayman , Olley June
Published: November 2006

Lipids and particularly free fatty acids have been implicated in the denaturation of fish muscle proteins in the frozen state. A fuller understanding of this phenomenon can only be obtained with knowledge of the distribution of lipids at the subcellular level and of their behaviour when muscle proteins are isolated.

Attempts were made to determine the lipid distribution between myofibrils, supernatant and subcellular particles and to follow the extraction of lipid during the preparation of actomyosin and structural lipoproteins.

It was found that whole cod muscle homogenates incubated at 0° for 24 h do not show phospholipase activity. Separation of cell particulate matter and supernatant by centrifugation causes considerable hydrolysis and loss of phospholipids even after 2 h at 0°. The losses are enhanced by time and by the extraction of proteins and accompanying lipids into strong salt solutions. Phospholipase‐C‐like activity appears to cause a considerable proportion of the lipid loss. These phenomena, which are thought to be largely due to oxidation, are not observed in the summer months.

Attempts to determine the lipid distribution in tissues by subcellular fractionation when lipid recovery is not quantitative may lead to seriously erroneous conclusions.
The chemical composition of eggs
Authors: Parkinson T. L.
Published: November 2006

Published work on the chemical composition of eggs, with particular reference to the protein and lipid constituents, is reviewed and summarised.
Ornithine, putrescine and cadaverine in farm silage
Authors: Macpherson H. T. , Violante P.
Published: November 2006

A method is described for the determination of ornithine, putrescine and cadaverine in silage, together with their parent arginine and lysine. Large amounts of diamine are present even in what is regarded as ‘good’ silage and there is often almost complete disappearance of arginine and lysine. The sole exception is silage of very low pH, and it is suggested that the rate of fall of pH in the early stages of the fermentation is more important than the final pH.
Analysis of crops and soils for residues of 2,6=dichlorobenzonitrile (dichlobenil) and 2,6=dichlorothiobenzamide (chlorthiamid). II.—Results
Authors: Beynon K. I. , Davies L. , Elgar K.
Published: November 2006

Crops and soils from a large number of field trials have been analysed for residues of 2,6dichlorothiobenzamide (chlorthiamid) and for residues of 2,6‐dichlorobenzonitrile (dichlobenil).

The thiobenzamide is converted to the benzonitrile after application to the soil and only a small percentage of the material applied initially remains unchanged after 4 weeks. However, both the benzonitrile and the thiobenzamide are of similar low mammalian toxicity.

The initial half‐life of the ‘total nitrile’ residues (the thiobenzarnide + the benzonitrile) is, on average, near 4 weeks but varies from 1 to 12 weeks depending on the locality, soil type, climate, dosage level and formulation.

The penetration of the herbicide into soils of different types is considered and it is shown that in sand, loam, and clay, residues in the 4–12 in. layer are less than 10% of the residue at the same time in the 0–4 in. layer.

Residues of the thiobenzamide and the benzonitrile could not be detected in a very wide range of crops (other than rice) harvested at 2–6 months after soil applications of the thiobenzamide at 1–16 lb/acre. In rice grains, where the plants can be in intimate contact with the herbicide, the ‘total nitrile’ residues did not exceed 0·05 ppm.
A technique for the study of the baking process, and its application to the effect of fat on baking dough
Authors: Elton G. A. H. , Fisher N.
Published: November 2006

Details of a time‐lapse cinematographic technique for the study of baking phenomena are presented. Application of the technique to the study of the effect of fat on the rise of mechanically developed dough during baking is described, showing that doughs containing fat rose more rapidly, and for a longer time, than corresponding doughs without fat. Significantly lower loaf weights resulting from the use of fat are shown to be due to the greater size of loaves from fat‐containing doughs rather than to a specific effect of fat.
Isolation and characterisation of wheat flour proteins. III.—Amino‐acid composition of Sephadex‐gel fractionated wheat flour proteins
Authors: Waggle D. , Deyoe C. W. , Pomeranz Y.
Published: November 2006

Wheat flour proteins were extracted with 0·05M‐acetic acid, 0·01M‐sodium pyrophosphate buffer, pH 7·0, and 0.05M‐acetic acid after pyrophosphate buffer, and were fractionated by Sephadex‐gel filtration. Seventeen amino‐acids were determined by ion‐exchange Chromatography in hydrolysates of 19 protein extracts and fractions. Concentrations of amino‐acids with ionisable cationic chains and with hydroxylic groups, and of cystine, glycine, alanine, valine, leucine and methionine were higher, and of dicarboxylic acids, and their amides, and of proline were lower, in the pyrophosphate‐ than in the acetic acid‐extracted proteins. The distribution of amino‐acids in Sephadex‐gel separated fractions depended on the elution volume of the fraction. It was affected also by the system used in extracting the proteins from the flour and by the presence of salt‐dispersible proteins in the acetic acid‐extractable proteins.
A qualitative method of assessing the available nitrogen, potassium and phosphorus in the soil
Authors: Cullimore D. R.
Published: November 2006

A technique for the bioassay of the nitrogen, phosphorus and potassium in the soil using a filamentous alga Hormidium flaccidum as the plant indicator, is described, and in preliminary tests used qualitatively to evaluate the available nitrogen, potassium and phosphorus in soil which had been used in field crop or glasshouse trials.

Qualitatively, the prediction accuracy for phosphorus and nitrogen was correct for 77% of the total samples assayed for each element, while for potassium 89% of the results were correctly predicted. Most of the incorrect predictions were falsely indicating an adequate amount of nutrient in the soil. Causes of this are discussed.
The assessment by bioassay using algae of the plant‐available sulphur in the soil
Authors: Cullimore D. R.
Published: November 2006

Two methods of assay using algae are discussed: the Tchan method and a paper ‘disk’ method. The effects of sulphur concentration, soil dilution and direction of illumination (above or below the culture medium) are studied. Both methods were useful for indicating deficiency in a sulphur‐deficient soil. In the Tchan method, 50 ppm of sulphur as sulphate in the soil was adequate to promote new optional growth and 10–12 ppm in the ‘disk’ method.
Determination of magnesium in soil extracts by atomic absorption spectroscopy and chemical methods
Authors: Williams T. R. , Wilkinson B. , Wadsworth G. A. , Barter D. H. , Beer W. J.
Published: November 2006

Magnesium, extracted from 244 soils using a range of extractants, was determined by (i) atomic absorption spectroscopy and (ii) a number of standard chemical techniques. From an examination of the results, atomic absorption spectroscopy was shown to offer a rapid and reliable method for the determination of magnesium and to have definite advantages over the chemical methods in a number of respects. The atomic absorption technique was distinctly superior for estimating low magnesium levels in the extracts, which correspond to deficiency levels in soils as far as crops and livestock are concerned.

Ammonium nitrate appeared to be the most consistent extractant over a wide range of soils. For calcareous soils, acidic extractants produced higher magnesium values than the neutral type, due to the solution of free carbonates. The narrow soil/extractant ratio and a short shaking time for the Morgan's II method however, overcame this disadvantage on calcareous soils.
Kaffircorn malting and brewing studies XIV.—Mashing with kaficorn malt: Factors affecting sugar production
Authors: Novellie L.
Published: November 2006

The effects of temperature, time, pH, diastatic power, malt/grain ratio and nature of the substrate on the production of sugar by sorghum malts have been investigated. The optimum temperature for sugar production is 60°. Although sugar production decreases with increasing acidity of the mash, yields are still appreciable. sorghum malt being more active than barley malt under such conditions. With malts of diastatic powers up to 25 K.D.U./g the substrate is in excess; with diastatic powers of 45 K.D.U./g or greater, the amylases are in excess. The use of grain adjuncts permits the control of the enzyme/substrate ratio. The optimum malt/grain ratio lies between 1:3 and 1:2 at pH 6·3 and is a reflection of the ratio of ungelatinised to gelatinised starch and the affinity of the amylases for these two forms of the substrate.
Fermentation products in bread flavour and aroma
Authors: Collyer Dorothy M.
Published: November 2006

Products of yeast fermentation are widely believed to be important in bread flavour, although there is little evidence for this.

In taste panel triangular tests, bread made from dough with a high level of fermentation products was compared with control bread. The difference in crumb flavour was rarely statistically significant (5 % level), although bread odour was affected. There was no effect on crust flavour.

Where fermentation products did have an effect, this was an adverse one according to panel preference figures.

The sensitivity of the panel was tested and considered to be satisfactory with respect to salt, sugar and quinine levels in bread.
Automated analysis of total nitrogen in solid biological material
Authors: Siriwardene J. A. De S. , Thomas A. J. , Evans R. A. , Axford R. F. E.
Published: November 2006

An automated method for determination of total nitrogen in solid biological material is described. The use of homogenised suspensions of material to be analysed is recommended in estimations of organic nitrogen. Dried ground material was found to be unsuitable because of losses of nitrogen during drying of sample material. The results obtained with this method were both accurate and highly reproducible.
Fixation of added ammonium and nitrification of fixed ammonium in soil clays
Authors: Blasco M. L. , Cornfield A. H.
Published: November 2006

Under wet conditions there was no fixation of added ammonium by soil‐clays (< 2μ fraction) extracted from Colombian soils. The extent of average fixation by the clays was approximately in the ratio 1 : 12 : 16, when air‐drying, oven‐drying (100°), and five cycles of wetting and oven‐drying were used. The highest fixation occurred in clays which contained montmorillonite and the lowest in those which contained kaolinite as the main clay minerals.

The extent of nitrification of fixed ammonium during incubation under aerobic conditions for 6 weeks ranged from 6% to 88% of the fixed ammonium, and was not related to the main types of clays present.
Changes in the free amino and other nitrogen compounds in stored beef muscle
Authors: Gardner G. A. , Stewart D. J.
Published: November 2006

Changes in the levels of 21 amino compounds, ammonium‐N and urea‐N. during the storage of fresh beef at various temperatures have been investigated. The meats were also subjected to bacteriological analysis. Glutathione and glutamine were found to decrease in the meats during storage, while most other amino‐acids, notably glutamic acid and tryptophan, increased. The increase in glutamic acid appeared to be related to the microbial numbers in the meats. On the other hand, the increase in tryptophan seemed directly related to the time and temperature of storage. There was an initial increase in urea‐N followed by a gradual disappearance of this compound from the stored meats. Ammonium‐N did not rise significantly until the stage of incipient spoilage had been reached.
Soluble oxalates, ascorbic and other constituents of rhubarb varieties
Authors: Allison R. M.
Published: November 2006

(1) The petioles of ten commercial lines of rhubarb have been analysed for dry matter. ascorbic acid, titratable acidity, soluble and insoluble oxalate and soluble carbohydrate at three times during the 1958–59 harvest season.

(2) Strong varietal characteristics were noted for acidity, oxalates and soluble carbohydrates.

(3) Acidity and oxalate content were strongly influenced by the harvest date.

(4) Ascorbic acid content while influenced by variety did not behave consistently with respect to harvest date.

(5) The distribution of acid function with maturity and senescence is discussed and merit evaluations on the varieties attempted.
Pesticide residues in foodstuffs in Great Britain. I.—Introduction
Authors: Lee D. F.
Published: November 2006

Oficial studies of the problem of residues of pesticides in foodstuffs in Great Britain are conducted under the direction of the Panel on Residues of Pesticides in Foodstuffs. The origins of this Panel and the criteria by which food/pesticide combinations are selected for study are described. This paper serves as a general introduction to a series of papers in which the results of individual studies are to be given.
The fate of some organochlorine pesticides on leaves
Authors: Harrison R. B. , Holmes D. C. , Roburn J. , Tatton J. O'G.
Published: November 2006

Apple trees were sprayed with commercial formulations of the organochlorine pesticides aldrin, endrin, dieldrin, endosulfan, gamma‐BHC, DDT and TDE. Samples of leaves were taken at approximately fortnightly intervals up to three months and examined for the presence of both the unchanged pesticides and their conversion products. Deposits resulting from the application of emulsifiable concentrates were more persistent than those from the same pesticides applied as dispersible powders. The dieldrin and DDT emulsifiable concentrates gave the most persistent deposits, residues taking eleven weeks to fall to below 5% of the initial deposits. Only aldrin, dieldrin and endosulfan gave significant amounts of ultraviolet irradiation products. Details are given of the experimental work undertaken on the characterisation of two previously unknown conversion products, both of which are of similar toxicity to, but more persistent than their respective parent compounds.
Long term storage of wheat.—II.
Authors: Pixton S. W. , Hill S. T.
Published: November 2006

Further results are given for changes in wheat being stored for a period of 10 years or more under conditions such as might be used for long‐term commercial storage. The effects of low temperature and low oxygen tension, singly and in combination, on the changes in the chemistry and in the baking and physical characteristics of the doughs occurring during storage are being studied.

The present paper reports and discusses the changes that have taken place in grain that has been stored for a total period of eight years under the four conditions of the experiment.
Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole egg
Authors: Parkinson T. L.
Published: November 2006

The proteins of whole egg may be separated into soluble and insoluble portions by dialysis against glycine solution followed by centrifugation at a high speed. The soluble proteins can then be resolved into at least twelve fractions by ion‐exchange chromatography on diethylaminoethyl‐cellulose, using stepwise elution with dilute glycine‐phosphate buffer solutions containing increasing concentrations of sodium chloride. Further examination has shown that most of the fractions contain more than one protein, and some tentative identifications have been made. The insoluble proteins can be dissolved in a relatively strong phosphate buffer and fractionated on diethylaminoethyl‐cellulose in a similar way. Separate examinations of white and yolk indicated that the soluble proteins of whole egg are predominantly the same as those of the white, and also showed certain differences between whole egg and the separated white and yolk that could be attributed to some form of protein association in mixed whole egg. An initial experiment has suggested that the method described will reveal differences between raw and pasteurised egg.
The maltose figure of flour as affected by additions of malt and fungal amylase
Authors: Dodds N. J. H. , Knight R. A.
Published: November 2006

In flour suspensions a substantial proportion of malt α‐amylase is adsorbed from solution by the damaged starch in flour whereas much smaller proportions of fungal amylase are adsorbed under similar conditions. The greater adsorption of malt α‐amylase by damaged starch is mainly responsible for the enhanced effect of malt in the maltose test. Only about 60–70% of malt α‐amylase appears to be capable of being adsorbed by flour, and this suggests that the enzyme contains at least two components differing in their adsorption characteristics.
Comparison of methods for the determination of available lysine value in animal and vegetable protein sources
Authors: Roach A. G. , Sanderson P. , Williams D. R.
Published: November 2006

The measurement of available lysine in high‐protein animal and vegetable meals for use in compounded animal feedingstuffs, is discussed. A semi‐automatic method, based on the measurement of total lysine and the lysine remaining after treatment of the meals with fluorodinitrobenzene, is compared for fish and groundnut meals with the established methods of Carpenter and of Rao et al.
Separation, identification and determination of fluoroacetamide residues in water, biological materials and soils I.—Analytical technique
Authors: Sawyer R. , Grisley L. M. , Cox B. G.
Published: November 2006

An improved analytical technique for fluoroacetamide residues below 0.2 ppm in water is described, together with a dialysis procedure that enables residues to be extracted from soils and foliage and to be estimated by the same procedure.
Preservation of wet leaf‐protein concentrates
Authors: Rao M. S. Subba , Singh Narendra , Prasannappa G.
Published: November 2006

Simple methods of preservation of wet leaf‐protein cakes for food were studied. The use of a pickle preservative emulsion gave encouraging results, and 2% residual acetic acid in wet cakes preserved them satisfactorily. The initial microbial load could be reduced by lowering the pH with either HCl or acetic acid, but further microbial growth could be checked only with acetic acid. Dilute acetic acid of 4% or 10% strength could be mixed in 1 : 1 or 1 : 4 w/v proportions, respectively, with the leaf‐protein slurry, before pressing, to get the desired residual acid in wet protein cakes. An even dispersion of acid between the cake and exudate during pressing made a successive re‐use of the latter possible, with less acetic acid added to it than would otherwise have been needed.
Measurement of colour stability of cooked cured meats to light and air I.—Development of method
Authors: Barton Patricia A.
Published: November 2006

Two reflectance ratios, R650/570 and R540/560 and c.i.e. colour values were compared as methods of measuring the colour stability of cooked cured meat to light and air. The limits of fading given by the pigments nitrosomyochrome and metmyochrome were determined for each method, and were followed by a series of stability tests to evaluate the suitability of each to follow the course of fading. In addition the relationships between R650/570 and R540/560 and the nitroso‐pigment content and % conversion to the cured meat pigment were investigated. All the prospective methods followed the course of fading satisfactorily, but only one of them, R540/560, could be used for all the muscle and curing groups investigated.
Measurement of colour stability of cooked cured meats to light and air II.—Testing the procedure
Authors: Barton Patricia A.
Published: November 2006

A procedure is presented for estimating the colour stability of cooked cured meats to light and air. The colour stability is recorded as the % change in the ratio of the reflectance at 540 and 560 mμ (R540/560) on 30 minutes illumination in air. The method gave satisfactory results in practice; the reproducibility between two adjacent slices of the same muscle was found to be 2.0% with a total standard deviation of 1.3%. The main disadvantage with the method was that intramuscular fat was found to interfere with the results, causing a reduced % change in R540/560 in the samples in which it occurred.
Effect of 2‐chloroethyl trimethylammonium chloride on the progenies of treated wheat (Triticum aestivum) plants
Authors: Pinthus M. J.
Published: November 2006

Up to 50 ppm 2‐chloroethyl trimethylammonium chloride (CCC) were found in the seeds of wheat plants which had been sprayed with CCC during their post‐heading period. Plants grown from these seeds performed similarly to plants treated directly with CCC.