bluuebunny/crossref_metadata_2025 huggingface dataset:
Toxicity of rapeseed meal and its use as a protein supplement in the diet of two hybrid strains of caged laying hens
Authors: Jackson N.
Published: November 2006

An experiment is described in which extracted Algerian rapeseed meal was included at levels of 4, 8, 12, 16 and 20% in the diet of two hybrid strains of caged laying hens.

The rapeseed meal was thyrotoxic and this effect, when assessed by thyroid weight per kg of body weight, was more marked for the light‐weight hybrid than for the medium‐weight hybrid birds.

The light‐weight hybrids exhibited a high mortality when fed rapeseed meal at a level of 8 % or above in the diet but inclusion of rapeseed meal did not cause increased mortality in the medium‐weight hybrids.

The medium‐weight hybrids gave satisfactory egg production when fed up to 16% of dietary rapeseed meal; food conversion efficiency was best with 8% of dietary rapeseed meal, and metabolisable energy conversion (Meal/kg eggs) and the efficiency of utilisation of protein were, satisfactory at all levels of rapeseed meal inclusion. The rapeseed meal used had a standard metabolisable energy content of 1820 kcal/kg at a dry matter content of 89 %.
Evaluation of a protein‐rich vegetable mixture for prevention of protein‐calorie malnutrition
Authors: Hanafy M. M. , Seddik Y. , Aref M. K.
Published: November 2006

Experiments showed that a crushed groundnut–chickpea–sesame (3:2:1) mixture is an adequate source of protein comparable with casein as a constituent of a 20% protein diet for promoting growth and nitrogen retention in young rats, synthesis of their serum proteins and haemoglobin, their maturation, reproduction, lactation and breeding of three generations of normal healthy animals.
Chemotherapy of fascioliasis III.—Amides derived from 4–cyano‐2‐iodo‐6‐nitrophenol (nitroxynil) and 2,6–di‐iodo‐4‐nitrophenol (disophenol)
Authors: Broughton Barbara J. , Davis M. , Wright D. E.
Published: November 2006

Amides have been prepared utilising 4‐hydroxy‐3‐iodo‐5‐nitrobenzoic acid or 5‐cyano‐2‐hydroxy‐3‐iodoaniline, the acid and amine respectively corresponding to 4‐cyano‐2‐iodo‐6‐nitrophenol (nitroxynil). Analogous anilides were made from 3,5‐di‐iodo‐4‐hydroxybenzoic acid or 4‐amino‐2,6‐di‐iodophenol which bear a similar relationship to 2,6‐di‐iodo‐4‐nitrophenol (disophenol). None of the products was useful against Fasciola hepatica infections.
Digestibility in vitro of dry mashed potato products
Authors: Hellendoorn E. W. , Van Den Top M. , Van Der Weide J. E. M.
Published: November 2006

The in vitro digestibilities of potato granules and flakes were compared. The digestibility of flakes was superior to that of granules. By drum‐drying mashed potatoes, as is customary in the manufacture of flakes, the digestibility was improved, whereas by repeatedly drying and wetting mashed potatoes, as in the manufacture of potato granules, digestibility was diminished.

The dry matter content of mashed potatoes obtained by rehydrating potato granules was higher than that of rehydrated flakes.

The influence of digestibility and dry matter content of rehydrated potato granules and flakes on digestion in humans is discussed.
Chemical composition and amino acid content of chickpea seeds at different stages of development
Authors: Abu‐Shakra S. , Mirza S. , Tannous R.
Published: November 2006

Chickpea seeds at five stages of seed development were analysed for contents of nitrogen, ether extract, ash, crude fibre, β‐carotene, amino acid, and several minerals. Moisture, β‐carotene and ash content on a dry weight basis decreased steadily during maturation, but other major components did not change appreciably. All the essential amino acids except lysine, cystine and tryptophan decreased at 28 or 35 days after flowering, then increased at maturity. Lysine was relatively high at 14 days after flowering (immature stage) but dropped sharply thereafter to a nearly constant value. An overall decrease in the mineral content of the seed was observed as the seeds matured.
Estimation of non‐exchangeable potassium in soils using a cation‐exchange resin
Authors: Waddy Julie A. , Vimpany I. A.
Published: November 2006

Studies of a cation‐exchange resin method for the estimation of non‐exchangeable potassium in soils showed that the release of potassium was dependent on the quantity of resin in contact with the soil. Continuous shaking of the resin‐soil mixture for 20 h at 80° formed the basis of a reliable method for the routine analysis of non‐exchangeable potassium.
Isolation of chlorogenic acids from roasted coffee
Authors: Corse By J. , Layton L. L. , Patterson D. C.
Published: November 2006

Chlorogenic acid, neochlorogenic acid and Band 510 have been shown to survive the coffee roasting process. Pure samples of each isomer have been isolated from a commercially roasted coffee and are non‐allergenic.
Chlorophylls and their derivatives during drying of sultana grapes
Authors: Bottrill D. E. , Hawker J. S.
Published: November 2006

Untreated berries of Vitis vinifera and berries treated with commercial dipping solution were dried in the dark, full shade or in the sun. Dipping treatment increased the drying rate.

The major pigments, namely, chlorophyll a, chlorophyll b, pheophytin a, pheophorbide a and the carotenoids, decreased in all treatments where berries received light. Only the chlorophylls and carotenoids decreased in berries dried in the dark, but not to the same extent as in berries exposed to light during drying. Pigment loss was not directly related to berry moisture content.

Berries dried in the dark remained green while berries dried in the light changed to brown if untreated or pale golden‐brown if treated with commercial dipping solution. In situ removal of the magnesium from the magnesium porphyrin compounds demonstrated that the green coloration was due to the chlorophylls and chlorophyllides.
Toxic factors in pea haulm silage effluent: The factor affecting germination and growth in plants
Authors: Clarke E. G. C. , Humphreys D. J.
Published: November 2006

The liquor expressed from decomposing pea haulm has been shown to be capable both of inhibiting the germination and retarding the growth of ryegrass (Lolium perenne), wheat (Triticum vulgare) and cress (Lepidum sativum). The toxic factor responsible is a mixture of the volatile fatty acids: acetic, propionic, butyric, valeric and caproic.
Conservation of herbage of varying dry matter content in air‐tight metal containers with reference to the carbohydrate fraction
Authors: Anderson B. K. , Jackson N.
Published: November 2006

Herbage at four different dry matter levels, 19·8, 28·0, 37·5 and 45·0%, was ensiled in air‐tight metal containers. There was no loss as inedible waste and this together with the low losses of constituents demonstrated the efficiency of this system of conservation. The mean dry matter loss from the silos was 6%. There was no discernible trend in the dry matter losses with increasing dryness of the ensiled material.

The presence of butyric acid and the low levels of volatile nitrogen indicated a saccharolytic type of clostridial activity.

Arabinose, galactose and xylose arising from the breakdown of hemicellulose were detected in the silages but the loss of the hemicellulose fraction was low.

The presence of mannitol, which was most prevalent in the wilted‐grass silages, indicated a substantial degree of a heterolactic fermentation of fructose. In the material of low dry matter concentration a homolactic fermentation was predominant.
Analysis of Hiptage madablota seed oil
Authors: Badami R. C. , Kudari S. M.
Published: November 2006

Hiptage madablota seed kernels yield a pale yellow oil (67·0%) which is rich in ricinoleic acid (70·0%). The seed oil also contains the following acids: caprylic, capric, myristic, palmitic, stearic, oleic, linoleic, arachidic and behenic.
Comparative immunological and chromatographic study of some plant β‐Amylases
Authors: Nummi M. , Daussant J. , Niku‐Paavola M.‐L. , Kalsta H. , Enari T.‐M.
Published: November 2006

A comparative study has been made of the β‐amylases of barley, wheat, rye, oats and sweet‐potato by means of exclusion chromatography and immunochemical analysis. The reactivity of barley malt and wheat β‐amylase was compared with different anti‐barley and anti‐wheat sera. In exclusion chromatography on Sephadex G100, barley β‐amylase yielded four, and both wheat and rye, two active components, whereas oat and sweet‐potato had only one active component. During the storage of barley, wheat and rye β‐amylases the large‐molecule components were split into smaller ones; no changes occurred in oat and sweet‐potato β‐amylases. On analysis against a specific barley β‐amylase antiserum, wheat and rye β‐amylase gave a reaction which indicated that they were immunologically partly identical with barley β‐amylase, and identical with each other. This serum induced no reaction in β‐amylases of sweet‐potato and oats. The rye β‐amylase precipitation line did not display enzymic activity after reaction with this antiserum. Analyses with different antisera of barley and wheat confirmed the partial immunological identity of barley malt and wheat β‐amylase. With some barley antisera, partial inhibition of wheat β‐amylase activity was observed. A similar phenomenon was apparent when barley malt β‐amylase was precipitated with some wheat antisera.
Comparison of the agar‐plate diffusion method for α‐Amylase assay with the colorimetric stationary‐stage method
Authors: Möttönen K.
Published: November 2006

The general reaction conditions of the diffusion test on agar plate were studied for the determination of α‐amylase enzyme activity, and a standardised agar‐plate diffusion method for this assay was developed.

Four wheats and five commercial α‐amylase preparations were used as test material for comparing the plate‐test method with the colorimetric stationary‐stage method.

A straight‐line relationship between the log enzyme quantity and the plate‐test response, measured as total area of the reaction spot surface, was observed. An arbitrary enzyme activity unit (the reciprocal value of the absolute enzyme quantity, which corresponds to the plate‐test response) showed a fair correlation with the activity value obtained by the colorimetric stationary‐stage method.

The use of the straight‐line relationship enabled the standardisation of the plate‐test method without an enzyme standard as reference, i.e. on a substrate basis, while still yielding, in a dilution series of the sample solution, a fair estimate for the enzyme activity in S.K.B. units (Sandstedt‐Kneen‐Blish) directly from the plate‐test results.

The sensitivity of the plate test was much higher than that of the colorimetric stationary‐stage method. This was because the straight‐line portion of the plate‐test curve easily covered an enzyme concentration range diluted several logarithmic units lower than that of the colorimetric curve which seldom covered more than one logarithmic unit.
Conditioning of bovine muscle II.—Changes in the composition of extracts of myofibrils after conditioning
Authors: Penny I. F.
Published: November 2006

Myofibrils from longissimus dorsi muscles conditioned at 4° for 8 days and 15 days, were extracted by Hasselbach‐Schneider solution and 5 mM Tris‐HCl, pH 8·2. Both extractants removed increasing amounts of protein from the myofibrils as conditioning proceeded. More myosin, actin, tropomyosin and troponin was extracted by the Hasselbach‐Schneider solution and 5 mM Tris, pH 8·2, extracted increasing amounts of a complex mixture containing actin and α‐actinin. There was no evidence that any particular protein had been degraded or had disappeared and it is suggested that one of the effects of conditioning may have been an alteration in the binding of some of the proteins to each other in the myofibril.
Pink discoloration in canned pears III.—Inhibition by chemical additives
Authors: Chandler B. V. , Mary Clegg K.
Published: November 2006

Despite the identification of the pigment responsible for discoloration in canned pears as a tin–cyanidin complex, addition of stannous ions to susceptible pear purée prior to processing partly or completely inhibits the discoloration. This effect cannot be obtained with canned pear halves, but other reducing agents, such as sulphur dioxide, are effective inhibitors of the discoloration. By such treatment canned pears of acceptable quality can be produced from varieties which are normally avoided for processing because of their susceptibility to discoloration. A mechanism whereby reducing agents prevent the formation of pink pigments is described, and an explanation is given of the differences in the effect of stannous ions on pear halves and pear purées.
Studies on the lipids of flour V. —Effect of air on lipid binding
Authors: Daniels N. W. R. , Wood P. S. , Eggitt P. W. Russell , Coppock J. B. M.
Published: November 2006

Lipid distribution in mechanically developed doughs was found to be sensitive to relatively small amounts of air present in the dough mixer atmosphere. In doughs mixed to high work levels, less than 5 % air present in the nitrogen‐air mixture fed into the mixing bowl was sufficient to cause a significant decrease in bound lipid. Although flour pigments were readily bleached by small amounts of air, lipid peroxides did not increase significantly until at least 50% air was present. Polyunsaturated free fatty acids were most susceptible to peroxidation although, at high work levels in air, peroxides were found in all lipid classes. While lipids bound during nitrogen mixing were readily released by subsequent mixing in air, the effect of air on lipid binding was not reversed by further mixing in nitrogen. Addition of peroxidised lipid to the dough did not prevent lipid binding in nitrogen‐mixed doughs and it was concluded that a mechanism of lipoxidase‐coupled site oxidation was responsible for the effect of air on lipid binding rather than the direct action of the lipid peroxides themselves.
Reduction of 3,4‐benzopyrene content in curing smoke by scrubbing
Authors: Moodie I. M.
Published: November 2006

A procedure has been developed for the detection and estimation of 3,4‐benzopyrene in smoke and smoked fish. Results indicate that the use of a smoke scrubber in the industrial smoking process is instrumental in removing at least 70 % of this carcinogenic material from curing smoke. Results from a complementary study of samples of smoked fish confirm this finding.
Properties of α‐amylase produced by different barley lines and their hybrids during germination
Authors: Miflin B. J. , Atanda O. A.
Published: November 2006

The amount of activity, the thermal stability and the calcium retaining ability of α‐amylases produced by different barley varieties and their reciprocal hybrids have been investigated. α‐Amylase was produced by seeds germinated normally and by de‐embryonated seeds incubated with gibberellic acid. The activity of the enzyme has been compared between lines on various bases and the validity of these comparisons is discussed. The inactivation constants of the partly purified enzymes dialysed against EDTA in the presence of trypsin have been calculated and compared. Similarly the rate of thermal inactivation of the enzymes has been investigated. In general, little evidence was found to suggest that heterosis existed in terms of any of the characteristics studied.
Further studies on the auxins of immature maize kernels
Authors: Farrar Kathleen R. , Ganugapati L. S.
Published: November 2006

The separation of the water‐soluble auxins of immature kernels of Zea mays cv. Kelvedon Glory, by column chromatography on silica gel was investigated. The relative growth‐promoting properties of the zeanin YZ fraction in relation to Avena coleoptiles and on cress roots, were investigated. It is suggested that the properties of zeanins could be explained if they were N‐(indole‐3‐acetyl)‐carbamoyl derivatives of carbohydrates.
Aldolase activity in plants as an indicator of zinc deficiency
Authors: O'sullivan M.
Published: November 2006

A method is described for identifying zinc deficiency in grass, clover, oats and tomatoes by measuring the activity of the enzyme aldolase. It has been used on a field scale to identify zinc deficiency in onions.
Effect of Rhizopus fermentation on the lipid composition of cassava flour
Authors: Harris R. V.
Published: November 2006

Studies were made on the complex lipid and fatty acid compositions of commercial cassava flour before and after nutritional ‘upgrading’ with Rhizopus arrhizus. The flour lipids closely resemble those found in other plant tissues except for a lower content of polyunsaturated acids and a higher content of free fatty acid. This can be accounted for by degradation during processing. Rhizopus fermentation leads to the appearance of γ‐linolenic acid and changes in the percentage of other acids. The total lipid content falls and the typical plant glycolipids disappear to be replaced by mould phospholipids. Sterol glycoside present in the original flour is not metabolised and becomes a major component of the final material.
Gallonage of citrus concentrates according to the united kingdom system
Authors: Basker H. B.
Published: November 2006

Certain limitations of the conventions for determining the degree of concentration of concentrated citrus juices are discussed. It is shown that the equivalent volume of any batch of concentrated citrus juice may vary by about 3% around a central value according to the refractive index at which the concentration process was halted.
Fate of ascorbic acid in the Chorleywood Bread Process
Authors: Thewlis B. H.
Published: November 2006

When L‐ascorbic acid was used as an additive for baking, it was shown, using radioactive techniques, that about 24% of the carbon present in it was lost, mostly, and probably entirely, as carbon dioxide. The rest of the carbon remained in the bread as a mixture of water‐soluble acidic substances whose major component appeared to be L‐threonic acid; this accounted for about 52% of the carbon in the added ascorbic acid. Lesser amounts of other products present included 2,3‐diketo‐L‐gulonic acid. None of the original L‐ascorbic acid, or of its likely decomposition products, dehydro‐L‐ascorbic acid and oxalic acid, could be detected in the bread.
Maderisation of white wines: I.—Influence of pressing on the susceptibility of the grapes to oxidative browning
Authors: Peri C. , Pompei C. , Montedoro G. , Cantarelli C.
Published: November 2006

The oxidative browning of white wines (maderisation) obtained by fermenting musts derived from progressive pressing cycles, was studied in relation to the phenolic concentration.

A picture of the distribution of the various phenolics was obtained by combining the total phenolics determination with selective precipitation of flavonoids with formaldehyde and tannins with cinchonine.

Both enzymic and non‐enzymic browning are directly related to the flavonoids concentration in the wines; a progressive insolubilisation of tannic flavonoids and a polymerisation of the non‐tannic flavonoids accompanies the colour change.

The concentration of non‐flavonoid phenolics does not vary significantly during oxidative degradation and therefore they tend to become the most representative phenolic fraction in the maderised wines.
Nitrogen metabolism of the pig: III.—Utilisation of protein from different sources
Authors: Ostrowski H. , Jones A. S. , Cadenhead A.
Published: November 2006

Young pigs, initially weighing 20 kg, were given diets containing different protein concentrates. The diets provided similar concentrations of available lysine but different concentrations of total lysine and total protein. The diets produced similar growth rates and efficiencies of food utilisation, but pigs given white‐fishmeal were significantly fatter and retained significantly less nitrogen. It is suggested that a deficiency of protein may have been the factor limiting the rate of protein synthesis in the pigs on the fishmeal diet.
Structures of triglycerides isolated from various sheep tissues
Authors: Christie W. W. , Moore J. H.
Published: November 2006

Triglycerides were isolated from the liver, plasma, kidney, adrenals, testes (one animal), heart, pancreas, rumen wall, muscle, intestines, and perineal, intestinal and subscapular adipose tissues from four adult sheep. The fatty acid composition of each was determined by gas chromatography. The distribution of fatty acids among positions 1, 2 and 3 of the glycerol moeity of the triglycerides was determined by a stereospecific analysis procedure. In the adipose tissue triglycerides, saturated components predominated in position 1 and unsaturated C18 fatty acids were found largely in position 2; position 3 was occupied mainly by C18 saturated and unsaturated fatty acids. The highest concentration of trans‐ fatty acids was in position 3. The triglycerides obtained from the other tissues had similar structures to this except that in some, in particular plasma and liver triglycerides, there was a comparatively high concentration of palmitic acid in position 2.
Response of laying hens to dietary supplementation with energetically equivalent amounts of maize starch or maize oil
Authors: Balnave D.
Published: November 2006

Equivalent levels of metabolisable energy (ME) from either maize starch or maize oil were fed to laying hens receiving a constant intake of all other nutrients from diets containing either maize or wheat as the sole cereal ingredient.

Birds receiving maize oil as compared with maize starch utilised a greater proportion of the ME to synthesise body tissue. Increasing dietary additions of maize starch consistently improved the numbers of eggs laid but no beneficial effect of maize starch on egg size could be observed. In contrast, increasing dietary additions of maize oil consistently improved egg size but had little influence on the numbers of eggs laid. Although the increased egg size in birds fed supplementary maize oil appeared to be due to some component of the oil other than ME no significant difference in total egg yield could be observed between maize starch and maize oil treatments.

The substitution of wheat for maize as the sole cereal ingredient in the ration did not alter the pat terns of response observed with the maize diet.
Evaluation of protein concentrates prepared from rapeseed meal
Authors: Lo M. T. , Hill D. C.
Published: November 2006

Protein concentrates have been prepared from rapeseed meals by extraction with sodium chloride solution, followed by removal of the seed coat by screen filtration. This method yielded up to 75% of the original meal N in the form of products containing 61–64% protein (Nx 6·25). The products showed a considerably greater content of ash, and lower content of crude fibre and glucosinolate than did the starting meals, but amino acid patterns were similar and P levels were unchanged. Protein quality of the products prepared from heat‐treated (myrosinase‐inactivated) meals, was measured by determination of protein efficiency ratio and net protein utilisation, and was found to be similar to that of casein.
Effect of surfactants on the α‐amylase activity of wheat flour
Authors: McDermott E. E. , Elton G. A. H.
Published: November 2006

The effects of a number of surfactants on the activity of an unpurified wheat α‐amylase extract, and on the activity of wheat flour in its natural state, have been investigated. Inactivation of α‐amylase by sodium dodecyl sulphate was very rapid, and that by stearyl tartrate and sodium stearyl fumarate (SSF) was dependent on time and temperature. Probable mechanisms of inactivation are discussed. Of all the surfactants tested, SSF, polyoxyethylene monostearate and n‐dodecylamine had the greatest effect on starch gelation temperature but only at a high level of addition. However, the amounts of surfactants required for the inactivation of α‐amylase naturally present in active flour are so high as to have a deleterious effect on loaf quality.
Studies on the combined effect of gamma radiation and cooking on the nutritional value of fish
Authors: Kennedy T. S. , Ley F. J.
Published: November 2006

The effect of irradiation (0·6 Mrad), cooking and a combination of both treatments has been measured on the protein nutritive value and on the B‐complex vitamins, nicotinic acid, riboflavin and thiamine in cod fish fillets. Microbiological assay methods were used throughout. Protein nutritive value was unaffected by irradiation, whereas cooking caused a 9% loss; this loss was not increased by prior irradiation treatment. Irradiation did not affect nicotinic acid and a 4% loss caused by cooking was again not increased by a combination of treatments. Riboflavin was reduced 6% by radiation, 9% by cooking, and 16% after both treatments, whilst for thiamine the losses were 47% by radiation, 10 % by cooking and 54% by combined treatment.

It was concluded that irradiation followed by cooking produced a total loss which was the sum of the losses produced by each treatment. The importance of loss of nutrients in fish due to radiation processing is discussed.
Increased production of biogas from cowdung by adding other agricultural waste materials
Authors: Laura R. D. , Idnani M. A.
Published: November 2006

It was found that the addition of nitrogenous materials, such as casein, urea or urine, increased the extem of decomposition of cowdung, resulting in higher gas production. The effect appears to be due to the maintenance of pH > 7 during fermentation. With the addition of urea or CaCO3, materials such as. dry leaves and cane sugar have yielded high proportions of methane in the gas mixtures and these additions also increased the rate of gas production by promoting anaerobic conditions in the medium. Addition of cellulose also increased the rate but the gas mixture obtained had a lower methane content.
Natural skin coating of the apple and its influence on scald in storage: IV.—Oxidation products of α‐farnesene
Authors: Filmer A. A. E. , Meigh D. F.
Published: November 2006

Among the products of aerial oxidation of a‐farnesene are carbonyl compounds of lower molecular weight. Several of these have been analysed, as free compounds or derivatives, with the aid of gas chromatography and mass spectrometry. Some of the identified compounds are known to have no effect on scald but three of them, pyruvaldehyde, methyl vinyl ketone and 6‐methyl‐5‐hepten‐2‐one, require further study.
Vicia faba beans vs. soyabean meal as a source of protein
Authors: Nitsan Zafrira
Published: November 2006

The protein value of raw, heated and shelled Vicia faba beans (VFB) was compared with that of heated soyabean meal (HSB) when fed at 10 and 15% protein levels to rats of both sexes. While females grew equally well on VFB and HSB diets containing 15% protein, males fed VFB grew more slowly than those fed HSB at the two levels of protein in the diets (the difference being smaller on the 15% protein diet). The lower N utilisation of VFB seems to be the main reason for the differences in the growth response.

Shelling improved the nutritive value of VFB, while autoclaving affected it adversely. The trypsin inhibitors of the VFB were not destroyed by autoclaving.
Availability of Cu, Zn and Mn in Soils: III.—Predictability of plant uptake
Authors: Dolar S. G. , Keeney D. R. , Walsh L. M.
Published: November 2006

The influence of various chemical soil fractions Of Cu, Zn and Mn in conjunction with plant uptake of any one or two of the elements on the variability of plant uptake of one of them was evaluated by correlation and regression analyses. Plant and soil data were obtained from divergent Wisconsin soils. Inclusion of Zn uptake and the HCl‐or EDTA‐extractable soil Cu fraction in the regression equation resulted in very high predictability of Cu uptake by oats. High predictability of Zn uptake was likewise realized by using the Mg(NO3)2 or DTP A soil Zn fraction along with plant Cu uptake as determinants. Manganese uptake was best predicted by using plant Zn uptake and Mg (NO3)2‐rextractable soil Mn as predictors. The extractant N ammonium acetate (pH 7)/0·01 M EDTA showed promise as a reliable soil test for predicting the concurrent plant availability of Cu, Zn and Mn in Wisconsin soils.
Chemical Investigations on some Constituents of Pigmented Onion Skins
Authors: Abdel‐Fattoh A. F. , Edrees M.
Published: November 2006

An investigation on some constituents of the pigmented skins of two onion (Allium cepa) varieties, i.e. Feteel and Mokawar, was carried out. Differences were found between the two onion skina in their content of some components. The extraction conditions for obtaining maximum yields of pectic substances with ammonium oxalate as well as the characteristics of these substances were studied. The pectin of the Mokawar onion skins was found to be naturally low in methoxylated groups (4·27%) and contained arabinose, xylose, glucose, galactose and rhamnose as sugar components. That of the Feteel skins was relatively highly methoxylated (8·17%) and contained the same sugar components except for glucose. The partial acid hydrolysis of both pectins led to the formation of reductic acid and reductone.
Occurrence and distribution of acidic indole auxins in lucerne at various stages
Authors: Tafuri F. , Businelli M. , Scarponi L.
Published: November 2006

The variation of concentration of ‘free’ acidic indole auxins has been studied in different lines of lucerne at various stages of growth. Acidic indole auxins were separated by gas chromatography from the plant ethanolic extract.

A large decrease in indole‐3‐acetic acid (IAA) and indole‐3‐carboxylic acid (ICA) was recorded as the plants aged. The trend during the life‐cycle is the same either in open pollinated progenies or in clonal lines. The IAA and ICA contents in various lines, determined in plants at the same stage, differ considerably from each other; this difference may have a genetic basis. The distribution in different parts of a single plant is a falling gradient in auxin concentration from the young to the mature tissues.

By comparing root formation with ‘free’ auxin concentration of stem cuttings, evidence is collected which suggests that IAA may have primary action in the regulation of root formation.
Effects of partial castration on growth and the incidence of boar taint in the pig
Authors: Rhodes D. N. , Patterson R. L. S.
Published: November 2006

Six sets of four Landrace × Large White littermate male pigs were castrated under surgical 'control at 3 weeks of age either by removal of the testicular parenchyma only, by removal of the testes retaining the epididymides or by complete castration; or they were left intact. The pigs were raised under the same conditions and slaughtered at 100 kg liveweight. Measurements of growth rate, feed conversion, carcass composition, weights and histology of genitalia, quality of meat, and objective and subjective estimations of sex odours in the fat and salivary glands agreed in demonstrating that male characteristics were absent from all treated animals; both partial castrations were equivalent to complete castration. It is concluded that the site of format ion of the sex odours androstenone and androstenol or of their precursor(s) is coincident with that of the male hormones in the testicular parenchyma.
Comparison of the availability of iron in white bread, fortified with iron powder, with that of iron naturally present in wholemeal bread
Authors: Hart H. V.
Published: November 2006

The amounts of iron extracted from white bread and wholemeal bread by water and by simulated gastric juice (pepsin‐hydrochloric acid)were estimated. Taking the ionisable iron content of the pepsin‐hydrochloric acid extract as the standard by which the availability of iron was assessed, then the availability of iron in normally fortified white bread, expressed as a proportion of the total iron present, at least equalled, and possibly exceeded, that in wholemeal bread; in absolute terms the amount of available iron in wholemeal bread was greater than in white bread.

Using the Same method, the availability of iron from white bread, fortified with iron powder to the same level as wholemeal was also estimated; approximately 24% more iron was available than from wholemeal.

Results for the availability of iron obtained by this method were lower than those found by earlier workers using other methods of extraction which did not include pepsin.
Binding of oxidised glutathione to dough proteins and a new explanation, involving thiol disulphide exchange, of the physical properties of dough
Authors: Jones I. K. , Carnegie P. R.
Published: November 2006

The fate of oxidised glutathione (GSSG) mixed with dough has been investigated using 35S‐labelied GSSG, It was found that over 50% of the label became bound by a disulphide bond to protein during the mixing of dough. The water‐soluble proteins bound more glutathione, especially in the initial stages of mixing, than did the gluten proteins. The binding was partly reversible under normal doughing conditions.

A new hypothesis is presented concerning the role of thiol‐disulphide exchange reactions in affecting the theological properties of dough. The hypothesis recognises the apparent importance of thiol‐disulphide exchange reactions, but does not involve the polymerisation of proteins by disulphide linkages The change from dry flour to wet dough will necessitate conformational re‐arrangements in the proteins. The rate at which intramolecular disulphide bonds can be resorted will influence the rate of conformational re‐arrangement. Thiol groups will affect the kinetics of disulphide resorting. The hypothesis could account for the actions in dough of chemical improvers, thiol compounds, oxidising compounds, thiol‐locking reagents and GSSG.
Complexing of calcium and magnesium by the organic constituents of Yorkshire fog (Holcus lanatus): II.—Complexing of Ca2+ and Mg2+ by cell wall fractions and organic acids
Authors: Molloy L. F. , Richards E. L.
Published: November 2006

The complexing of Ca2+and Afg2+, in a salt solution of cationic composition similar to that of the duodenal fluid of a ruminant, by polysaccharides, lignin and organic acids from the grass Yorkshire Fog is investigated using an ion‐exchange resin method. Regression expressions relating solution cation concentration to the equilibrium resin cation concentrations are derived and used as calibration equations to determine the amounts of bound and ionic Ca2+ and Mg2+in solutions in equilibrium with the plant fractions.

Pectin, lignin and the organic adds are effective in complexing a large proportion of the Ca2+in a non‐ionic form but only lignin and the acids display significant complexing of Mg2+. The hemicelluloses and cellulose have little ability to complex either Ca2+or Mg2+. The results are discussed in terms of the digestion of these plant fractions in vivo.
Effects of heat processing on the nutritional value of groundnut products II.‐Individual amino acidst
Authors: Anantharaman K. , Carpenter K. J.
Published: November 2006

Autoclaving groundnuts at 121°c for 4 h destroyed much of the cystine present and reduced their value for chicks as a source of lysine, but their value as a source of methionine and threonine was little changed. With rats there was less evidence of differential damage to individual amino acids.

From model experiments with groundnut protein isolate and different carbohydrates it was concluded that the loss of ‘available lysine’ was due mainly to reactions involving the proteins and the sucrose present in the nuts.
Rapid assay for limonin using a new selective detecting system for limonoids
Authors: Chandler B. V.
Published: November 2006

A rapid procedure is described for the direct assay of limonin which makes use of a new detecting system and a new solvent system for thin‐layer chromatography (t.l.c.) of limonoids. The detecting system, which involves exposure to bromine vapour and spraying with Tollens' reagent, is more selective and sensitive than previous methods, detecting five limonoids in orange juice extracts, whereas previous t.l.c. procedures only gave one spot.
The use of the fatty acid composition of lipids, in the identification of horse and kangaroo meat
Authors: Payne E.
Published: November 2006

Chromatographic analysis of extracts of horse and kangaroo meats has shown that horse meat con be differentiated from other meats on the basis of the linolenic add content of the fat and muscle, with a less clear distinction in the case of kangaroo meat. Adulterations of permitted meats with 15% of horse meat or 33% of kangaroo meat can be detected, and the method should be useful in conjunction with serohgical typing or in cases where no anti‐horse or anti‐kangaroo serum is available.
Extraction and analysis of free amion acids from sheep digesta
Authors: Peterson P. J. , Hendtlass Jane , Macrae J. C. , Pearce P. D.
Published: November 2006

A routine procedure entailing three methanol‐chloroform‐water extractions and an ultrafiltration step was adopted to extract the free amino acids from freeze‐dried sheep digesta. Detailed estimation and idefltification of the amino acids both by thin‐layer electrophoresis (t.l.e,) coupled with thin‐layer chromatography (t.l.e.) and by using a Beckman IZOC analyser was undertaken, Generally, there was agreement between the two methods, the latter being preferred because several amino acids were not suficiently separated by the t.l.e. and t.l.c. methods. The t.l.e. and t.l.c. method, however, showed the presence of several unidentified ninhydrin positive compounds not detected during automatic analyser estimations. Detailed analysis of the digestive tract samples revealed that the free amino acids decreased in amount during passage through the animal. However, five amino acids had higher values in the ileum than in the duodenum.
Studies on nutritive value of leaf protein from lucerne (Medicago sativa): III.—Supplementation of rat diets based on wheat
Authors: Snbba Rau B. H. , Singh Narendra
Published: November 2006

Growth responses of weanling female rats for 4 to 8 weeks, and the Protein Efficiency Ratio (PER) for 4 weeks were measured for diets of wheat flour (W) and three mixtures of wheat and lucerne leaf protein (W:LP). Increasing the proportion of leaf protein in, and the protein content of the mixtures led to progressive improvements up to 4 weeks, but there was no significant difference in weight gain after 8 weeks between the supplemented diets.

4‐week growth and PER studies using diets of wheat, lucerne leaf protein and mixtures of these two substances in various proportions, but all containing around 10% protein, showed that the diets containing 40–60% of the mixture‐protein derived from lucerne preparations promoted significant responses the best results being given by the W50:LP50 mixture. The content of some of the essential amino acids in these diets, on calculation, showed that in the W50:LP50 mixture the deficiency (in comparison with the F.A.O. Reference Protein) of threonine, valine, isoleucine and lysine in wheat is eliminated. Both wheat and lucerne leaf protein are deficient in methionine; cystine, of which there is an adequate amount in wheat but not in lucerne leaf protein, becomes marginal at a protein ratio of W80:LP20 and is deficient by only 10% in the W50:LP50 mixture. The optimum response obtained from the latter indicates that it contains the best balance of essential amino acids possible with these two substances. The decrease in the efficiency of mixed diets containing more than 50% of the protein from lucerne preparation is possibly due to the progressively increasing deficiency in total S‐containing amino acid content.
Methods for accelerating malting, a small scale investigation
Authors: Ward P. , Briggs D. E.
Published: November 2006

It was confirmed that steeping fully after‐ripened barley at 25° or 30°c, for various periods, induces different degrees of ‘water sensitivity’. Germination of such warm‐steeped grain, set to grow at the steeping temperature, was maximal when the moisture content was about 35%. Sprays of hydrogen peroxide, applied immediately after draining the steeped grain, accelerated the subsequent germination of warm‐steeped barley when grown at elevated temperatures.

Exceptionally rapid steeping/germination schedules were elaborated, using micromalting techniques. For example, fully mature grain was steeped, (7 h 25°c) to a moisture content of about 36%. All subsequent processing was also at 25°c. After a drain (2 h) the grain was sprayed with a solution of gibberellic acid (0·25 mg/kg) in a dilute solution of hydrogen peroxide (2·5 vol.). Spraying with water was carried out twice more during the germination period to increase the moisture content of the barley to about 44%. The grain was set to kiln at 43°c, 48 h from steep out, that is 55 h from first wetting. Kilning conditions were chosen to allow maximal survival of enzymes. The malt had a hot water extract above 103 lb/Qr (fine grind, on dry matter) and was made at the expense of a 7·5% malting loss. It was acceptable by other analytical criteria. If the second water spray was replaced by a spray of a dilute solution of sulphur dioxide (400 mgjkg) a malt having an extract of 103·5 lb/Qr was obtained with a malting loss of 5·8%, but yielding more soluble nitrogen.

The possibility of achieving even shorter processing times, by working at 30°c, was noted.
Studies of the effects on the fermentation pattern in the rumen of the addition of various sources and levels of the lower volatile fatty acids
Authors: Griffiths T. W.
Published: November 2006

The short term effects on rumen fermentation of the direct addition to the rumen of 1·5 M and 3 M of acetate, propionate and butyrate, given as the Ca2+, Na+, and NH+4 salts and as the free acid were measured in a mature cow. Longer term effects of the oral addition of I·5 M of calcium and ammonium acetates were also measured in growing heifers.

For all volatile fatty acids (VFA) each rate of addition consistently increased the level of VFA in rumen liquor, but these fell gradually over about 4 h. Total volatile fatty acids (TVFA) were lower when free acids were given than when their salts were used. There was little effect on rumen pH. Calcium acetate was unpalatable when offered orally, and it tended to depress TVFA levels. Mean effects of acetate salts given orally on molar percentage of acetate in rumen liquor were smaller than those found by direct addition.
Effects of zirconium and aluminium compounds and pH on the maillard reaction
Authors: Powell R. C. T. , Spark A. A.
Published: November 2006

The influence of aluminium and zirconium compounds and of pH changes on the development of non‐enzymic browning on an incubated glucose‐glycine system has been studied. The observed decrease in the browning rate is discussed in relation to pH effects on the ionisation of amino acids. A much smaller pH independent effect is also reported.
Diet and the lipid composition of adipose tissue in the young lamb
Authors: Noble R. C. , Christie W. W. , Moore J. H.
Published: November 2006

The changes in the lipid composition of the perirenal adipose tissue obtained from groups of lambs receiving either ewes' milk or a reconstituted low‐fat milk powder have been studied during the first 8 days after birth. The triglycerides were further analysed by a stereospecific analytical procedure to obtain the intramolecular distribution of the fatty acids between the hydroxyl groups of the glycerol moeity.

The percentage composition of the major lipid fractions in the perirenal adipose tissue from the naturally fed lambs remained similar to that of the adipose tissue obtained from the lambs at birth, but in the lambs receiving the artificial diet the relative concentration of the triglycerides was considerably reduced and that of the unesterified fatty acid and phospholipid fractions increased. At birth 18 :1 was the major fatty acid present in the triglyceride, unesterified fatty add and phospholipid fractions. Any polyunsaturated fatty acids were confined to the phospholipid fraction. Although there were negligible concentrations of the C18 polyunsaturated fatty acids, the C20 and C22 polyunsaturated fatty acids comprised some 20% of the fatty acids of the phospholipids. In the naturally fed lambs the concentration of 18: 2ω6 increased considerably during the 8 days after birth and there was a decrease in the concentration of 20 : 3ω9. In the artificially fed lambs the concentration of 20 : 3ω9 remained similar to that found at birth and there was no accumulation of 18 : 2ω6.

In the triglycerides at birth 70–80% of 18 : 1‐cis was in the 2‐position and the saturated fatty acids were located mainly in the 1‐and 3‐positions. In both groups of lambs the concentration of 18 : 1‐cis decreased and the concentration of 18 : 0 increased after birth. In the naturally fed lambs the increase in 18 : 0 occurred mainly in positions 1‐and 3‐but in the artificially fed lambs the concentration of 18 : 0 also markedly increased in position 2. The changes in concentration of 16 : 0 paralleled that of 18 : 0. In the naturally fed lambs the concentrations of 14:0, 18: 1‐trans and 18 : 2ω6 which were probably of dietary origin increased considerably. 14 : 0 and 18 : 1 trans were concentrated largely in positions 1 and 3 whilst 18 : 2ω6 was concentrated mainly in position 2.
Cotton lipids: A preliminary survey
Authors: Amin Sanaa A. , Truter E. V.
Published: November 2006

Eleven samples of lipid from cottons from different geographical locations have been examined by laminar chromatography. Every lipid contains the same 16 components and, although the proportions vary, the differences are not sufficiently large or consistent to enable the source to be identified. The chemical classes to which the major components belong have been determined.
Estimation of the market value of Central African tea by theaflavin analysis
Authors: Hilton P. J. , Ellis R. T.
Published: November 2006

The price of plain and medium quality teas sold on the London auction on two separate occasions was closely correlated to their theaflavin content. An equation including theaflavin content and the colour of the tea liquor was derived, and explained 60% of the variation in market price at any one time. A very close agreement was found between theaflavin content and a broker's valuation. It is suggested that the results justify the use of theaflavin analysis as an objective assessment of tea quality in research.
Evaluation of whisky distillery by‐products. VI. The reduction in digestibility of malt distiller's grains by fatty acids and the interaction with calcium and other reversal agents
Authors: El Hag G. A. , Miller T. B.
Published: November 2006

In vitro methods have been used to study the inhibitory effects of fat and fatty acids which reduce the digestibility of malt distiller's grains (MDG). Glycerol and individual fatty acids below C8 in the homologous series do not produce any measurable decrease in digestibility. Capric acid lowers digestibility appreciably and the depression is even greater with lauric acid. Myristic, palmitic and stearic acids are less active than lauric and the greatest depressions were recorded with the unsaturated acids which showed greater activity with increasing unsaturation. Calcium salts produced partial reversal of digestibility in the presence of saturated acids above C10 and substantially greater reversal with the C18 unsaturated acids. The reduction in digestibility of MDG and in steam volatile acid production in the digesta by the presence of native fat may be attributed to the high content of oleic and linoleic acids which can also account for the marked reversal of effects by calcium. Alkaline earth metals and iron were examined for reversibility but only calcium produced consistent effects. Addition of ergocalciferol produced reversal effects similar to calcium. The reversal by calcium was evident when the calcium was added to the digesta up to 8 h after the commencement of incubation which indicates that the fatty acids have a bacteriostatic effect. In in vivo digestibility trials sheep consumed increasing amounts of dried MDG when the level of calcium supplementation was increased. Rations containing fat levels similar to that of MDG should be supplemented with calcium at levels higher than normal requirements of the element.