bluuebunny/crossref_metadata_2025 huggingface dataset:
Fumigation of agricultural products. XVI. —Some aspects of the fumigation of imported potatoes in boxes with methyl bromide for the control of tuber moth Gnorimoschema operculella (Zell.)
Authors: Lubatti O. F. , Bunday Greta
Published: November 2006

As the phytotoxic action of methyl bromide on potato tubers is small at the dosages which are lethal to all stages of the tuber moth, fumigation of potatoes against this insect is possible. Determination of residual fumigant, both free and fixed, and palatability tests, show that fumigation at the dosages required is safe.

Penetration of methyl bromide vapour in the boxes can be enhanced by taking advantage of the ‘Turtle Effect’.
The occurrence of inositol in flour‐mill stocks
Authors: Fryer J. J. , Norris F. W.
Published: November 2006

Samples drawn at different stages during the commercial production of flour have been assayed for inositol using a microbiological method. By suitable extraction and hydrolysis techniques, total and free inositol have been estimated, and hence combined inositol by difference. The free inositol present is small and the results liable to a correspondingly increased margin of error. There are close correlations between total or combined inositol and ash and colour grade. Inositol and nitrogen contents show a much lower coefficient of correlation. Ether extracts of samples contained only small amounts of inositol; but it was not certain that complete extraction of lipid inositol was effected by ether, the most suitable solvent available. Less than 20% of the original total inositol appears in the finished white flour.
A proposed non‐ashing technique employing ion‐exchange resins for the determination of lead in wine
Authors: Edge R. A. , Penny N.
Published: November 2006

The method proposed is to pass the wine (free from solid particles) down a Dowex‐50 column and elute with 4N‐HCl. The lead is determined in the eluate with dithizone.

Recovery of added lead (2 p.p.m.) is 81–101% and results agree well with those by the iodine pentoxide method,2 although they are rather less consistent. Determinations require only 3 instead of 10 hours.

The procedure is recommended for control purposes to establish if a sample contains less than the statutory limit of 1 p.p.m. of lead.
Rigor mortis and thaw rigor in lamb
Authors: Marsh B. B. , Thompson J. F.
Published: November 2006

The onset of rigor mortis in the longissimus dorsi muscle of the lamb has been studied, with particular emphasis on the effect of temperature on its time‐course. With the introduction of faster‐freezing techniques in the frozen lamb industry, part of the carcass may be frozen before the onset of rigor mortis. It is shown, however, that the extreme shortening and loss of ‘drip’ characteristic of thaw rigor in isolated muscles will not occur if the muscles remain attached to the skeleton and thawing is not accelerated.
A comparison of the suitability of clamp‐stored and barn‐stored potatoes for processing
Authors: Gooding E. G. B. , Tucker C. G.
Published: November 2006

The practicability and effectiveness of storing potatoes under conditions which would maintain the minimum temperature of the stack above 7° have been examined in two successive seasons. The metabolic heat of potatoes in relatively small stacks (20 tons) stored in a small, soundly constructed, unheated brick building, protected from draughts and with restricted ventilation, was sufficient to maintain temperatures above this level: the use of a sprout depressant appeared necessary if prolonged storage were required. Potatoes stored in this manner did not develop the high reducing sugar contents that occurred in other tubers of the same origin stored in field clamps, and their susceptibility to browning after dehydration was correspondingly low. The ascorbic acid content of the tubers was unaffected by the storage conditions in these experiments.
Studies of vinegar bacteria
Authors: Kulka Dora , Singh J. , Nattrass R. M. , Hall A. N. , Walker T. K.
Published: November 2006

An account is given of vinegar‐producing bacteria isolated by one of the authors (R. M. N.) in the Department of Agriculture, Nairobi, and also of acetic acid bacteria isolated from English malt vinegar acetifiers. The cultures selected in East Africa consisted mainly of strains of Acetobacter acetigenum, A. xylinum and A. acetosum: two of the organisms have been accorded varietal distinction under the respective names A. acetosum var. nairobiense and A. xylinum var. africanum. Of 10 pure cultures isolated from English acetifiers, 4 organisms which formed surface pellicles were provisionally identified as A. kützingianum (2 strains), A. xylinum (1 strain) and A. pasteurianum (1 strain), while 6 non‐pellicle‐formers were considered to be strains of A. acetosum and A. ascendens.
The component glycerides of camel (Camelus indicus) depot fat
Authors: Pathak S. P. , Trivedi B. N.
Published: November 2006

The component glycerides of camel (Camelus indicus) depot fat were fractionated by crystallization of the neutral fat from acetone and ether and the composition of the fractions obtained was determined after ester fractionation. The major component acids are palmitic, stearic and oleic acid, with smaller amounts of myristic and hexadecenoic acid, and minor proportions of tetradecenoic acid. The chief component glycerides are—(i) 20.9% of fully saturated (dipalmitostearin and monopalmitodistearin); (ii) 61.6% of mono‐unsaturated‐disaturated (hexadecendopalmitostearin, oleopalmitostearin and oleodipalmitin); (iii) 17.5% of di‐unsaturated‐monosaturated (hexadeceno‐oleopalmitin, dioleomonopalmitin and dioleomonostearin). The glyceride structure follows the typical land‐animal fat type, i.e. ‘random’ distribution. The fully saturated glyceride content of the fat, determined separately by method of Hilditch & Lea, is 21.7%.
Studies on protein denaturation in frozen fish. I.—Biological factors influencing the amounts of soluble and insoluble protein present in the muscle of the north sea cod
Authors: Ironside J. I. M. , Love R. M.
Published: November 2006

Considerable variations were observed in the percentage of total protein soluble in 5% sodium chloride (‘soluble protein’) of the minced whole muscle of North Sea cod. It was found that by assaying certain myotomes freed from myocommata, rather than whole minced fillets, much of the variation in the results disappeared, especially that caused by changes in the body lengths of the fish.

Determinations spread over a period of 14 months, however, have indicated that starvation and certain phases of the reproductive cycle can bring about changes in the amount of soluble protein of such myotomes from fish of different sizes, possibly as a result of a drain on the resources of the fish.

The observations made it possible to eliminate several causes of variation in the amount of soluble proteins obtained under standard conditions, and obtain material with less than 1% variation. This material will provide the basis for research on freezing and cold‐storage of fish.
Wool wax. VIII.—The composition of the unsaponifiable material
Authors: Horn D. H. S.
Published: November 2006

The optimum conditions for the chromatographic fractionation of the unsaponifiable material on activated alumina have been worked out and applied, together with the urea separation of the aliphatic alcohols, to the separation of the unsaponifiable materials of freshly secreted and autoxidized waxes. The unsaponifiable material of the relatively fresh wax was found to be made up of the following major components: isocholesterol (the lanosterol—dihydrolanosterol mixture), 44.2%; cholesterol, 32.5%; urea‐separated aliphatic alcohols, 14.7%; aliphatic diols, 3.2%, and hydrocarbons, 0.9%. The unsaponifiable materials from autoxidized waxes contained in addition an unresolved resinous complex mixture which was shown to be composed of autoxidation products, derived chiefly from the unsaturated unsaponifiable constituents, viz., isocholesterol and cholesterol, and it is concluded that these reactive substances, in the form of wool wax esters, undergo primary attack at the active methylene groups adjacent to the unsaturated bonds to yield α‐unsaturated ketone and alcohol derivatives, probably via unstable hydroperoxide precursors, as has been shown to be the case in the autoxidation of dihydrolanosteryl acetate, a model wool wax compound. Secondary reactions probably involve the unsaturated bonds of these primary products and lead to saturated ketones and saponifiable substances.
The efficiencies of wetting agents used in agricultural sprays
Authors: Thompson C. C.
Published: November 2006

The ability of eight wetting agents to promote the wetting of apple, pear and cabbage leaves has been investigated. Attempts have been made to correlate their efficiency with measurements of surface and interfacial tension, with wetting power as assessed by the Draves sinking‐time test, and with their ability to wet waxed discs; the best correlation was given by the Draves test. It has been shown that wetting efficiency may be reduced in the presence of certain pesticides.
Carbohydrates in pasture species II.—The soluble sugars of red clover (Trifolium pratense)
Authors: Bailey R. W.
Published: November 2006

Seven sugars and a neutral glucoside have been detected in the 80% ethanol extract of red clover. The sugars have been tentatively identified as xylose, glucose, fructose, sucrose, a fructosyl‐fructose, a fructosyl‐glucose and an isomer of raffinose. The concentration of these compounds has been measured in the leaves and in the stems.
The stability of vitamin C in a commercial fruit squash
Authors: Bender A. E.
Published: November 2006

The deterioration of vitamin C in a fruit squash was followed during storage under the conditions encountered in normal commercial practice. The initial level of 32 mg. of natural vitamin C per 100 ml. was maintained for 6 months; 80% was retained after 12 months, 50‐60% after 18 months and about 40% after 2 years. Added synthetic vitamin C showed the same stability.

Small experimental bottles of squash were stored under a variety of conditions in the laboratory. There was no difference in the rates of deterioration of the vitamin at 0° and room temperature but destruction was more rapid at 37°. Light had no effect and the stability of added vitamin C was the same as that of the natural vitamin. Squash exposed to the air in partly filled bottles showed a rapid loss of ascorbic acid.

There was an unexplained variation from bottle to bottle.
Patterns in lipid chemistry
Authors: Lovern J. A.
Published: November 2006

Unsaturation in fatty acids follows definite patterns. In the mono‐ethylenic acids a nine‐carbon chain occurs frequently on one side or the other of the double bond, a fact probably significant in relation to the structure of oleic acid. The non‐conjugated polyenoic acids fall mainly into three series, showing affinities with oleic, linoleic and linolenic acid respectively when considered from the terminal methyl carbon. This may result largely from positional limitations during metabolism of these three acids by animals. Saturated and unsaturated fatty acids are treated selectively by enzymes when being esterified with glycerol, but this selectivity follows a different course in triglycerides and lecithins. Nevertheless, there appear to be some common features in the patterns of enzymic synthesis of these and some other lipids. Characteristic differences in the fatty acids of triglycerides, glycero‐phosphatides, sphingolipids and cholesterol esters are another feature of selective enzymic acylation, particularly intriguing because of dynamic equilibrium with a common metabolic pool of fatty acids. Many lipids, including those based on glycerol, sphingosine and phyto‐sphingosine, show structural and enzymic inter‐relationships.
Analytical studies on the carbohydrates of grasses and clovers. IX—Changes in carbohydrate composition during the growth of lucerne
Authors: Hirst E. L. , Mackenzie D. J. , Wylam Clare B.
Published: November 2006

The seasonal variations of the carbohydrates in the leaf and stem of lucerne have been studied during two successive years' growth. During growth from seed in the first year, when the crop did not flower, there was a continuous accumulation of sucrose in the plant. In the second year, flower and seed formation influenced the soluble sugar content, which was highest when the flowers were in bloom. This substantiates field observations by other workers that the best hay and silage are obtained from material cut at this stage. In both years there was a continuous increase in the amount of cell wall polysaccharides.
Extractives from the New Zealand myrtaceae. IV.—Triterpene acids from the bark of Leptospermum ericoides
Authors: Corbett R. E. , McCraw E. H.
Published: November 2006

Betulic acid, ursolic acid, acetate, and a new triterpene acid, C30H48O4, have been isolated from the outer bark of L. ericoides. Chromatography on silica gel has proved an effective method for the separation of these acids.
Through‐circulation drying of vegetable materials. V.—Barley grain
Authors: Hughes J. M. , Mitchell T. J.
Published: November 2006

The drying characteristics of barley grain have been investigated, for both shallow and deep beds (Ld 2–10 lb. B.D.S./sq. ft.), under different conditions of dry‐bulb temperature, rate of air mass flow, wet‐bulb depression and of agitation.

The rate of drying of shallow layers of grain has been shown to depend largely on the dry‐bulb temperature, mass air‐flow having a less marked effect and wet‐bulb depression almost no effect. In drying deep beds, mass air‐flow has a much greater influence on the drying rate.

Drying times between moisture content limits of 0.7 and 0.1 have been used for correlation purposes and a method for the prediction of drying times of deep beds of grain is presented.

Static pressure drops across beds of wet and dry material have also been studied.
The action of potato phenolase on flavonoid compounds
Authors: Baruah P. , Swain T.
Published: November 2006

The presence of aesculin and a scopoletin glycoside has been demonstrated in extracts of potato tubers, and quercetin, caffeic acid, aesculetin and scopoletin in hydrolysed extracts. A spectrophotometric method for the estimation of phenolase activity is described and using this and conventional manometric techniques the activity of a potato phenolase preparation has been measured with a large number of phenolic compounds.
Observations on the rate of dehydration of root vegetables in heated air
Authors: Bhatia B. S. , Tucker C. G. , Gooding E. G. B.
Published: November 2006

A four‐stage counterflow hot‐air drying system with interstage reheating which has been developed for the dehydration of vegetables in strip or shred form is compared with a less complex system of fewer stages for drying strips of scalded carrot or potato. Satisfactory drying is possible in some cases in 6–7 hours even in a single‐stage system, though not necessarily with good thermal efficiency. The possibility of bacterial hazards associated with low initial drying temperatures is discussed.
The composition and manurial value of poultry excreta, straw‐droppings composts and deep litter. III.—Experimental studies on deep litter
Authors: Tinsley J. , Nowakowski T. Z.
Published: November 2006

Using the methods described in Part I, an experimental study was made of the changes in composition and of the losses of organic matter and nitrogen from deep litter in a manner similar to the study made on composts and described in Part II.

Over a period of 11 months, losses of organic matter and of nitrogen by decomposition were approx. 50 and 40%, respectively. Results indicated that deep litter should be moistened before storage to prevent escape of ammonia and encourage formation of nitrate.

Indirect calculations of the losses of organic matter and nitrogen throughout the experimental period were made from the changes in the ratios of each to the ash, the phosphorus and the potassium contents, assuming that these three components of the straw and droppings accumulated in the litter without loss.
The water absorption of wheat flour: Relative effects of protein and starch
Authors: Greer E. N. , Stewart B. A.
Published: November 2006

The water absorptions of flour from 23 samples of two wheat varieties, Atle and Hybrid 46, have been measured. Comparison of the results with estimates of flour‐nitrogen and damaged starch content, indicate that differences in absorption are largely accounted for by variation in these factors. The evidence also confirms previous suggestions that more starch damage occurs in the milling of “hard” than “soft” wheats and that in “hard” wheats starch damage is likely to increase with the protein content of the wheat.
The composition of tomato fruit. II.—Sap expressed from fruit showing colourless areas in the walls
Authors: Winsor G. W. , Massey D. M.
Published: November 2006

Tomatoes having colourless or “waxy” areas in the walls are shown to have a lower content of dry matter than normally ripened fruit. Lower concentrations of total soluble solids, sugars, nitrogenous compounds and titratable acids are also found in sap expressed from “waxy” than from normal fruit. The sap of “blotchy” tomato fruit is found to be intermediate in composition between that of normal and of “waxy” fruit. Although these disorders of ripening tomatoes become apparent in the outer fruit walls, accompanying differences in composition can be demonstrated in the inner portions of the fruit.
The comprehensive analysis of grasses
Authors: Waite R. , Gorrod A. R. N.
Published: November 2006

An attempt has been made to account quantitatively for the main groups of chemical compounds in the dry matter of grasses. This was done by successive extractions with ethanol‐benzene, warm water and ammonium oxalate solution, followed by digestion with pepsin and a delignifying treatment to isolate a holocellulose fraction. The polysaccharides in the holocellulose were determined.

It was found possible to account for 97–98% of the grass dry matter and to identify all but 1–3% of it. The use to which such detailed knowledge can be put to provide a better assessment of the feeding value of grass is discussed.
Souring of South African tomato juice by Bacillus coagulans
Authors: Knock G. G. , Lambrechts M. S. J. , Hunter R. C. , Riley F. R.
Published: November 2006

The occurrence of flat‐sour spoilage in South African tomato juice is reported and the biochemical characteristics, D and z values, of the causative organism are described. pH adjustment to prevent spore germination, as originally proposed by Pederson & Becker, is suggested as the simplest control measure. The inhibition of B. coagulans by tomato juice when added to culture media is apparently a pH effect.

The failure of B. coagulans to produce gas in canned tomato juice is due to a restricted oxygen supply, and probably to the inhibition of gas production by carbon dioxide.
The equilibrium relative humidity of garlic powder
Authors: Pruthi J. S. , Singh L. J. , Lal Girdhari
Published: November 2006

Based on sorption isotherms or equilibrium relative humidity curves, the packaging characteristics of garlic powder have been determined. It is shown that (1) garlic powder is a highly hygroscopic product, picking up moisture even at 20% R.H.; (2) for a typical garlic powder (moisture 6%), the equilibrium relative humidity at 25° is about 13%; (3) the critical point for garlic powder as regards caking was found to be at 10.6% moisture level, and the danger point at 9.5%.
The microestimation of γ‐(4‐chloro‐2‐methylphenoxy)butyric acid, γ‐(2 : 4‐dichlorophenoxy)butyric acid, and n‐butyl γ‐(2:4‐dichlorophenoxy)butyrate in plant material
Authors: Glastonbury H. A. , Stevenson Margaret D.
Published: November 2006

As residue data on the persistence of herbicides are required for crops grown for human or animal consumption, a method has been developed for the determination of phenoxyalkane carboxylic acid and ester residues in plant material. This rapid, specific and sensitive method is described with special reference to the determination of 2 : 4‐DB and its butyl ester in lucerne and MCPB in pea plants.

The sodium salts of the acids were always used in the formulations of 2 : 4‐DB and MCPB sprayed in field experiments.

A radioactive isotope dilution technique is used to obtain quantitative results from non‐quantitative procedures and infra‐red spectroscopic analysis gives the necessary specificity. The sensitivity is I p.p.m. of the acids for a maximum sample weight of zoo g. and 2 p.p.m. of ester for a maximum sample weight of 50 g.

The method has been applied in field experiments

The results of other field experiments are being published in the Proceedings of the Fourth British Weed Control Conference, 1958.

on residue levels and one typical series of results is given.
Studies in fungitoxicity. II.—Fungitoxicity of certain anilinovinyl quaternaries
Authors: Pianka M. , Hall J. C.
Published: November 2006

Eleven anilino‐vinyl, ‐propenyl and ‐butenyl quaternary salts have been examined for fungitoxicity. The structure‐activity correlation was similar to that found for carbocyanines. The activity of the salts resided in the cations. Benzoxazolium derivatives were found to be more active than benzthiazolium or benzselenazolium derivatives. Phenylation of the benzoxazolium salts enhanced their activity. Alkyl substituents enhanced the activity of the benzthiazolium salts.
Lipase activity in biscuit doughs
Authors: Halton P. , Knight R. A. , Martin H. F. , Ottaway F. J. H.
Published: November 2006

High lipase activity in flour, which may result from mould contamination of wheat, has been shown to be a cause of the development of a soapy taste in biscuits made from the flour. Three methods may be used to assess whether, as a result of high lipase activity, a flour is likely to give biscuits with such a taint. These methods involve (1) organoleptic tests on a flour‐fat dough incubated at 80° F, (2) measurement of the acidity of the fat extracted from such a dough and (3) determination of the counts of moulds and fat‐splitting organisms in the flour.
Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh
Authors: Hughes R. B.
Published: November 2006

Gas chromatography was applied to a study of the production of volatile amines and ammonia in herring flesh under various conditions. Fresh flesh contained ammonia and a small quantity of trimethylamine, but no monomethylamine, dimethylamine or higher amines in the range ethylamine to pentylamine were detected. The trimethylamine oxide content varied according to the season, being higher in winter than in summer. During storage at 10–13°. ammonia and trimethylamine were formed, and also smaller quantities of di‐ and mono‐methylamine. No higher amines were detected after 4 days. The trimethylamine oxide content dropped over the period. Cooking in sealed glass tubes at 120° resulted in breakdown of trimethylamine oxide, and formation of ammonia, tri‐, di‐ and mono‐methylamine (trace). No higher volatile amines were detected in the cooked flesh. The possible significance of the results in relation to the development of flavour in canned herring is discussed.
Kaffircorn malting and brewing studies. III.–Determination of amylases in kaffircorn malts
Authors: Novellie L.
Published: November 2006

New and modified methods have been developed for the determination of amylases in kaffircorn malts because of their low β‐amylase content and because of the presence of insoluble but active α‐ and β‐amylases in malts made from certain varieties of kaffircorn. The amylases have been estimated, either after extraction from the malt or in situ, by measuring either the saccharifying or dextrinising activity. The accuracy, application and interpretation of these methods for brewing and research purposes are discussed.
Use of lecithin in production of bread containing defatted soya‐flour as a protein supplement
Authors: Adler L. , Pomeranz Y.
Published: November 2006

Loaf volume and bread‐baking quality can be maintained in bread baked from different types of flour extraction and wheat strength mixed with defatted soya‐flour and prepared without addition of sugar and fat, by increasing the level of oxidising agent to the optimum and adding lecithin to the dough. The quantity of lecithin necessary for a 3, 6 and 9%, respectively, defatted soya‐wheat blend has been determined.
Release of iron oxide in red‐brown soil formation from the weathering of limestone. 1.—Effect of carbonic acid
Authors: Khan D. H.
Published: November 2006

In carbonic acid leaching under laboratory conditions, which were considered to be almost identical with rainwater leaching of limestone rocks, it is shown that there is a gradual release of Fe (and Si, Al, Ti, etc.) along with the bulk removal of the alkaline earth carbonates. The resultant product is a reddish‐brown to greyish‐brown residue, and perhaps represents an intermediate stage between the initial rock and the final red‐brown soil. A similar observation may also be made from the acetate‐buffer leaching of limestone rocks.
Dried bovine plasma. I.—Storage of spray‐dried plasma and the freeze‐concentration of liquid plasma
Authors: Brooks J. , Ratcliff P. W.
Published: November 2006

Spray‐dried plasma rapidly acquired a fishy flavour, which was at least partly caused by oxidation when kept in air at 25d̀. The change was accompanied by a disappearance of glucose and an increase of fluorescence; the rate of both these processes was influenced by the amount of oxygen initially present in the system. Because of desorption of air from the particles, the lowest concentration of oxygen attainable by gas‐packing was still sufficient to produce a diminished but objectionable degree of fishiness. Frozen plasma did not become fishy during storage. The preparation and properties of a freeze‐concentrated plasma are described.
The depletion of insecticides in sheep dipping baths
Authors: Harrison I. R. , Marshall P. G.
Published: November 2006

The depletion of aldrin, dieldrin and γ‐BHC from sheep dipping baths under field conditions has been examined. The methods of sampling and infra‐red analysis of the insecticide are fully described.

The factors affecting the depletion rate of sheep dips are discussed and the results show that where the initial concentration is high, rapid depletion occurs. A more constant insecticide level may be achieved by lowering the initial concentration and increasing the amount of chemical added at topping up. Further work is in progress.
Soil nitrogen. V.—Leaching of nitrate from soils in laboratory experiments
Authors: Webster R. , Gasser J. K. R.
Published: November 2006

The leaching of nitrate was studied by percolating water through columns of clay loam and sandy loam soils.

The light soil lost nitrate more quickly than the heavy soil. For both heavy and light soils the rate of loss of nitrate from the soil into the leachate was initially greater from a coarse fraction (2‐10 mm.) than from the unseparated soil. For the heavy soil a fine fraction (< 2 mm.) initially lost nitrate most quickly but ultimately the most nitrate was leached from the unseparated soil. When water was added slowly at the top of columns of unseparated soils until the bottom became wet, nitrate moved downwards, but not uniformly, as for both soils there was a minimum in the nitrate concentration near the bottom of the column. It is suggested that drainage water flows initially over the structural units, and not through the mass of soil until it is completely saturated, so that nitrate is first lost from the surface of the structural units and later from the soil mass as a whole.
Selective media used in the microbiological examination of sugar products
Authors: Scarr M. Pamela
Published: November 2006

The selective media found useful in the examination of sugar products are:

(a) Osmophilic medium, consisting of a synthetic wort agar made in a 45° Brix, partially inverted syrup, for the examination of osmophilic yeasts.

(b) A modified Sabaroud's broth for the estimation of yeasts on membrane filters.

(c) Dextrose tryptone agar, liver broth and iron sulphite agar for thermophils. in the third medium reduced sulphite concentration would probably be more accurate in the estimation of Cl. nigrificans.

There is no satisfactory selective medium for capsulated bacteria in sugar products.
DETERMINATION OF MOISTURE CONTENT IN CEREALS
Authors: Oxley T. A. , Pixton S. W. , Howe R. W.
Published: November 2006

This paper gives the moisture content values obtained by five different oven‐drying methods, in common use, for a number of non‐oily cereal grains at different moisture levels.

It is shown that the values obtained for the moisture content of a grain sample given by various methods are different and that the amount of difference between the methods is influenced by the type of grain being investigated.

The difference is less for high‐protein hard wheats, parboiled rice and flint maize than it is for the soft wheats, milled rice, dent maize, oats or barley.

Hence it is concluded that, when more than one type of grain is to be dealt with, no two methods of the oven type will give the same results for all grains and, it is not valid, therefore, to have alternative standard methods, or a standard method and sub‐standard, except for one precisely specified kind of grain.
Treatment of meats with ionising radiations. III.—Radiation pasteurisation of whole eviscerated chicken carcasses
Authors: Coleby B. , Ingram M. , Shepherd H. J.
Published: November 2006

Whole eviscerated chicken carcasses were irradiated with γ‐radiation from 60Co, using varying doses up to 1 Mrad. Changes in quality were assessed by submitting samples to a laboratory panel and to a domestic consumer panel; and the effect of radiation in prolonging the period required for microbial spoilage under chilled conditions of storage was studied. When the meat was stored at 1°c, a dose of 0·8 Mrad gave a five‐fold extension of the time required for putrefactive spoilage, and the flavour changes after such a dose were usually not noticed in roasted chickens. The quality of the irradiated carcasses tended to deteriorate during storage, however, and this loss of quality was apparent when the chickens were stored for more than about one and a half times the period required for spoilage of untreated carcasses stored at 1° c. The deterioration is not due to oxidative rancidity of the lipids.
Comparison of the amino‐acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine content
Authors: McDermott E. E. , Pace J.
Published: November 2006

The amino‐acid composition of the protein of two flours, one milled from Manitoba wheat and the other from Hybrid 46, differing markedly in protein content and baking characteristics, was determined. The protein in both flours was generally similar in composition but there were small differences between the two in the content of lysine and arginine. This observation was extended by determining the lysine content of six flours, from different varieties of wheat, which had protein contents ranging from approximately 6·7% to 14·0%. It was found that as the protein content of the flours increased the lysine content of the protein decreased.

The same inverse relationship, between the content of protein and the amount of lysine in the protein, was observed in samples of endosperm obtained by micro‐dissection from wheats of different protein content. It was also found when samples of endosperm with a vitreous character were compared with those of mealy type, from grains of the same sample of the same variety of wheat. Vitreous endosperm had a higher protein content than mealy endosperm but the lysine content of the protein was lower.
Mineral composition of herbage in relation to the development of hypomagnesaemia in grazing cattle
Authors: Rook J. A. F. , Wood Marian
Published: November 2006

In studies of the effect of fertiliser treatment on the incidence and severity of hypo‐magnesaemia in grazing cows, determinations of inorganic constituents were made of herbage samples from the swards grazed. From the values obtained, some of the mineral indices of Brouwer and t'Hart & Kemp were calculated for the individual experimental plots and their relationship to the observed incidence of hypomagnesaemia examined. For a given sward in a given season, the severity of hypomagnesaemia in cows grazing plots given different fertiliser treatments, generally increased as the alkaline earth alkalinity (Ca + Mg — P, expressed as mequiv./100 g. silica‐free herbage dry matter) of the herbage decreased. None of the other mineral indices considered showed a consistent relationship with the severity of hypomagnesaemia.

Although the mineral composition of herbage may influence the development of hypomagnesaemia in grazing cattle, the effects of the palatability of herbage on dry matter (and hence magnesium) intake and of food factors other than minerals on the availability of herbage magnesium, preclude the use of mineral composition of herbage to assess the likelihood of the occurrence of hypomagnesaemia in grazing cattle.
Residues of OO‐dimethyl S‐(N‐methylcarba moylmethyl) phosphorothiolothionate (dimethoate) in sprayed crops
Authors: Chilwell E. D. , Beecham P. T.
Published: November 2006

A method for the determination of residues of the insecticide OO‐dimethyl S‐(N‐methyl‐carbamoylmethyl) phosphorothiolothionate (dimethoate) in crops is described. Radio‐chemical and biochemical investigations indicate that the method can be applied to growing crops without interference from metabolites in the plant derived from dimethoate. The limit of sensitivity of the method is about 5 °. of dimethoate, equivalent to o‐I p.p.m. in the plant tissue by the method described. Harvest residues found in many British and overseas crops 1–3 weeks after spraying with dimethoate are given.
Kaffircorn malting and brewing studies. IV.—The extraction and nature of the insoluble amylases of kaffircorn malts
Authors: Novellie L.
Published: November 2006

The α‐ and β‐amylases produced by the germination of kaffircorn may be either soluble or insoluble depending on the variety of the kaffircorn. The insoluble amylases occur chiefly in malts from ‘birdproof’ kaffircorn and sweet sorghum. The amylases of these varieties, unlike the bound amylase of barley, are active in the insoluble state. Proteins, peptone, ethylenediamine, histidine and compounds containing the group —N°C(X)·N— (where X is not oxygen) effect maximum liberation of the insoluble amylases. Partial solution is obtained with salts, surface‐active agents and certain basic substances. The release of the amylases is not a proteolytic process but possibly a desorption from the surface of an insoluble protein.
Effects of nitrogen and potassium fertilisers on the mineral status of perennial ryegrass (Lolium perenne). II.—Anion‐cation relationships
Authors: Rahman H. , McDonald P. , Simpson K.
Published: November 2006

A number of anion‐cation relationships including AA, TA, VA, EA (defined in the text), K/(Ca + Mg) and (K + Ca)/Mg were calculated from the results of a previous paper.7 In addition a number of samples obtained from “normal” and “tetany” areas were examined. The results indicated that AA, TA and VA values and the K/(Ca + Mg) ratio were increased by both nitrogen and potassium fertiliser treatments. In a number of samples from “tetany” areas the K/(Ca + Mg) ratios did not approach 2.2, although the AA values were generally high.
The preparation of a semi‐synthetic diet low in copper for copper‐deficiency studies with the rat
Authors: Mills C. F. , Murray Grace
Published: November 2006

Procedures for the production of a semi‐synthetic, copper‐deficient rat diet are described. The final product contains between 0.3 and 0.4 mg. of Cu per g. When supplemented with copper, the diet promotes rapid growth and good reproductive performance. With slight modification the diet would provide a suitable basal ration for studies of deficiencies of iron, zinc and manganese.
Effects of fertilisers and farmyard manure on the copper, manganese, molybdenum and zinc removed by arable crops at Rothamsted
Authors: Williams R. J. B. , Stojkovska A. , Cooke G. W. , Widdowson F. V.
Published: November 2006

The Cu, Mn, Mo and Zn contents of five different crops grown in an experiment testing farmyard manure (F.Y.M.) and N, P and K fertilisers were measured. Fertilisers and F.Y.M. had similar and rather small effects on the percentages of micronutrients in the crops; the total amounts of micronutrients removed were related mainly to the yields. Clover and kale removed much more molybdenum than did the other crops; clover had a high requirement for all the micronutrients examined. The fertilisers used supplied only insignificant amounts of micronutrients, whereas the 15 tons/acre of F.Y.M. supplied as much Cu, Mn and Mo as the five crops together removed and nearly as much Zn. The soil used contains enough of these micronutrients for very many rotations of arable crops provided the total quantities present become available. Although the F.Y.M. dressing used supplied more of each of the micronutrients than was needed by any of the crops grown, its effect on crop growth was due to the N, P and K supplied and to improved physical conditions in the soil.
Mycological production of citric and oxalic acids from cane molasses. I.—Effects of some cultural conditions and supplements of ferrocyanide and phosphate
Authors: Shimi Ibrahim R. , Nour El Dein Moustafa S.
Published: November 2006

Studies are made of the effects of the following factors influencing the biosynthesis of citric and oxalic acids from cane molasses in surface cultures of some strains of Aspergillus niger, (i) cultural conditions, (ii) presence of ferrocyanide and phosphate supplements either separately or together. The organic acids biosynthesised under such conditions were characterised by one‐dimensional paper chromatography. The results are discussed in relation to the findings of previous workers and the metabolic activities of the organisms.
The toxicity to rabbits and some other animals of the fluorofatty acid present in the seeds of Dichapetalum toxicarium
Authors: Peters R. A. , Hall R. J.
Published: November 2006

The long‐chain fluorofatty acid in the seeds of Dichapetalum toxicarium, “ratsbane”, is toxic to rabbits in a dose of 1 mg./kg. Death is delayed and usually occurs quite suddenly, probably due to a heart attack. Wild as well as tame rabbits, are poisoned by a bait of the ground seeds mixed with oats, and are more easily killed than sheep; in this respect the compound is a better rabbit poison than sodium fluoroacetate. Some toxicity figures have been obtained for other animals. Deaths in sheep may be delayed up to 5 days, a fact which could explain some casualties of unknown cause in Africa.
Release of iron oxide in red‐brown soil formation from the weathering of limestone. II.—Role of grass extract
Authors: Khan D. H.
Published: November 2006

An aqueous grass extract was allowed to react with powdered limestone rock under controlled laboratory conditions at room temperature. The solution mobilised iron from limestone, in amount about 100 times that released by carbonic acid leaching. It is suggested that the action of the aqueous extract of grass coupled with that of carbonic acid liberated by the ample amount of rainfall accounts for the release and mobilisation of iron oxide which results in the formation of red‐brown soil on limestone.
Application of the karl fischer method to the determination of water in sugar confectionery materials
Authors: Sandell D.
Published: November 2006

The techniques are described and the suitability discussed of the Karl Fischer method for the determination of water content of sugar confectionery and sugar confectionery raw materials. The method is shown to have some considerable advantages over the conventional, oven‐drying methods used for most control and investigational purposes. It is rapid, tests being carried out in 7–40 min.; it has a precision of ±1% of the water content; and it is productive of results in quantity. Comparable results obtained by the Karl Fischer and oven‐drying methods are presented, showing good agreement in many cases, but some discrepancies in others.
Analysis of endrin residues in flour by infra‐red spectroscopy
Authors: Bates Angela N.
Published: November 2006

A method is described for the quantitative estimation of endrin residues in flour by differential infra‐red spectroscopy. The method is suitable for residues of 20–400 p.p.m. and has been applied to the analysis of flour samples which had been in contact with an endrin lacquer in a flour mill.
Preservation of peeled potato. III.–the inactivation of phenolase by heat
Authors: Mapson L. W. , Tomalin A. W.
Published: November 2006

The prevention of enzymic browning of potato chips, by inactivation of the phenolase enzyme by heat, has been investigated. The relative merits of scalding by water, by infrared radiation and radio‐frequency power have been evaluated. A major disadvantage of these methods was the production of off‐flavours during subsequent storage. Microbial growth was also a serious problem, but could be controlled by scalding in the package or by irradiation after packaging.
Analysis of iron chelates in plant extracts
Authors: Hill‐Cottingham D. G. , Lloyd‐Jones C. P.
Published: November 2006

The aim of the work was to extract and identify ethylenediaminetetra‐acetic acid (EDTA) and 1,2‐diaminocyclohexanetetra‐acetic acid (CDTA) or their iron chelates from plant material. Methods were investigated for concentrating these substances and for separating them from the salts, sugars and coloured material that occur in aqueous plant extracts so that identifications can be made by paper chromatography.

A new technique for the quantitative analysis of EDTA and CDTA is described, the principle of which is the sequestering of the metal from highly‐coloured metal complexes.

At pH 2 the chelating agents are retained on columns of cation‐exchange resin and can be eluted with dilute ammonia. Before ion‐exchange chromatography any iron present is precipitated with NaOH in the presence of excess calcium ions.

The iron chelates are completely adsorbed from aqueous solutions on columns of activated charcoal; salts and sugars are eluted with water and 5% aqueous ethanol, the iron chelates with 25% or 50% ethanol.

EDTA and CDTA, or their iron chelates, can be separated by paper chromatography using a 4:1 w/v phenol‐water solvent. The chelating agents are located by staining with nickel dimethylglyoxime and the iron chelates by viewing under ultra‐violet light. When the chelating agents are labelled with 14C the positions are found by radio‐assay of the chromatogram in a windowless 4π counter.
Variation in mineral composition of Cox's Orange Pippin apples
Authors: Wilkinson B. G. , Perring M. A.
Published: November 2006

The amounts per unit weight of nitrogen, phosphorus, potassium, magnesium, calcium and sodium in individual Cox's Orange Pippin apples from the single tree vary by a factor of two.

Replicate random samples of 25 apples from one tree should (19 times out of 20) give means within ±6% of the true mean for nitrogen, phosphorus, potassium and magnesium.

The amounts per unit weight of phosphorus, potassium, magnesium and calcium in different regions of an apple vary several‐fold, the gradient being from outer cortex to core.

The proportionality previously reported between potassium and magnesium from different treatments and different seasons applies to single apples and to portions of an apple.

Magnesium and phosphorus show a very highly significant correlation in portions of apple, and also between apples, which has not been evident between seasons and between treatments.
Factors influencing uptake of copper from brandy by ion‐exchange resins
Authors: Rankine B. C.
Published: November 2006

Copper was efficiently removed from un‐aged brandy by cation‐exchange but not at all by anion‐exchange. In aged brandy partial removal was obtained with both cation and anion resins.

Caramel and tannin both formed complexes with copper, and their stability increased with decrease in acidity. Very low removal of copper from these compounds was obtained at pH values above 5, and in some experiments copper was actually taken up from the cation‐exchange resin.

Tasting tests indicated that ion‐exchange treatment of brandies produced a slight reduction in quality.

Plastic tubing (P.V.C.) produced a permanent haze in brandy after dilution, and its use cannot be recommended.

The copper content of 33 representative Australian brandies was 0.7–12 p.p.m. with a mean value of 3.4 p.p.m.
Enzymic changes in lambs' liver during storage. I
Authors: Rhodes D. N. , Lea C. H.
Published: November 2006

The rates of autolytic degradation of the phospholipids, neutral lipids and protein of lambs' liver have been measured during storage at 37°, 15°, 1°, −10° and −20°, and at 15° and 1° after frozen storage at −10° or −20° for 8 or 14 weeks.

Chemical changes in the fresh liver proceeded about 13 times faster at 37° than at 15°, and about 3.5 times faster at 15° than at 1°. At −10° and −20° hydrolysis was hardly detectable after storage for 24 weeks. At 15° the onset of measurable autolytic change was delayed for about 2 days, but no lag period was observed when the material had previously been held at −10° or −20°. This activating effect of freezing on the hydrolytic enzymes was much less marked when post‐thawing storage was at 1°.

The degradation of the glycerophospholipids results from the simultaneous removal of the two fatty acid residues, followed by breakdown of the water‐soluble phosphate ester moiety to orthophosphate. The fatty ester linkages of the triglycerides were split even more rapidly than those of the phospholipids, indicating the presence of a true lipase in lambs' liver.

Fresh liver remained organoleptically acceptable for up to 10 days at 1° or 1–2 days at 15°, times which were not significantly affected by frozen pre‐storage at −10° or −20° for 8 or 14 weeks. No significant deterioration could be detected by tasting tests after storage for up to 25 weeks at −10° or −20°.
Moisture determination in dates by forced ventilation infra‐red drying
Authors: Zimmermann G.
Published: November 2006

For quality control in the date drying industry, a method for moisture determination which was both simple and rapid, but none the less reliable, was required. The disadvantages of conventional methods which employ vacuum drying, refractive index, distillation and dielectric measurements are described. Comparison of results obtained by standard vacuum drying and by toluene distillation is made and the applicability of the latter as a reference method is established. Infra‐red drying with forced ventilation gives highly reliable and reproducible results with five varieties of dates, a 5‐g. sample of date meat and a 250‐W lamp being used. Heating is for 10 min. at 50W and then 15 min. at 60 W with a vacuum of 160 mm. Hg and a distance between lamp and sample of 30 mm.
Rapid bacteriological testing of cooked or cured meats, using a tetrazolium compound
Authors: Bradshaw N. J. , Dyett E. J. , Herschdoerfer S. M.
Published: November 2006

A rapid procedure is described for the detection of bacteria on the surface of sliced ham or bacon. A solution of 5‐phenyl‐2‐(p‐2‐iodophenyl)‐3‐(p‐nitrophenyl)tetrazolium chloride is sprayed on the meat which is then incubated in a plastic bag for 15‐30 min. at 37°. Sites of bacterial activity are indicated by the development of a red colour. The application to production work is discussed.