bluuebunny/crossref_metadata_2025 huggingface dataset:
The role of lipids in baking. V.—Chromatographic and other studies
Authors: Coppock J. B. M. , Fisher N. , Ritchie M. L.
Published: November 2006

An investigation has been made of the acetone‐insoluble fraction of flour oil which appears to be the primary source of substances capable of increasing or decreasing loaf volume and crumb firmness. A qualitative separation of the fatty acids present in this fraction has been made by gas chromatography and the presence of unsaturated C6 and C7 acids, among other acids, has been demonstrated, and also of an unsaturated C19 acid fraction in flour oil. The acetone‐insoluble fraction has also been fractionated by countercurrent distribution, the best solvent system being carbon tetrachloride‐methanol‐water‐ethyl acetate‐ammonia. Six pooled fractions so obtained were hydrolysed and examined by paper chromatography. Two fractions were obtained free from choline, and partial resolution of choline phosphatides in the remaining four fractions was observed. Galactolipids were concentrated in a single fraction; protein and glycerol were detected in all fractions. The presence of acetal and of serine‐ and ethanolamine‐containing phospholipids was demonstrated.

It is clear that lipoprotein is associated with the lipid extracted from flour by carbon tetrachloride and it appears that for the purposes of characterization, lipid will require separating from the lipid‐protein complexes. This is considered of importance because of the fundamental effect these substances appear to have on bread quality, the nature of which is not revealed by conventional flour testing methods.
Processing of raw cocoa. II.—Uniformity in heap fermentation and development of methods for rapid fermentation of west african amelonado cocoa
Authors: Rohan T. A.
Published: November 2006

In an earlier publication1 reference was made to a noticeable difference between the temperatures at the top and centre of heaps of fermenting cocoa. A study of this phenomenon has been extended to a detailed investigation of the lack of uniformity in the rates at which some of the chemical and physical changes, associated with fermentation, occur at different levels in the cocoa mass. A method is described for rapid fermentation of Amelonado cocoa.
Studies on protein denaturation in frozen fish. III.—The mechanism and site of denaturation at low temperatures
Authors: Love R. M.
Published: November 2006

The proportion of protein soluble in 5% sodium chloride (‘soluble protein’) was measured in cod muscle which had been frozen at various speeds, after storage for different times at different temperatures. It was found that fish originally frozen in about 60 min. formed more insoluble protein after storage for a given time than those frozen at other speeds: the effect was very pronounced at low storage temperatures. As a result of the work, it is concluded that the cause of changes in the solubility in salt solution of fish muscle during cold‐storage was inorganic salt present in liquid solution in the frozen fish. Possible mechanisms of protein denaturation under different conditions of freezing are suggested.

The limitations of the decrease in soluble protein content as an index of deterioration in frozen and cold‐stored fish are discussed.
Insecticidal synergism with the pyrethrins: Studies on the relationship between chemical structure and synergistic activity in the 3 :4‐methylenedioxyphenyl compounds
Authors: Moore B. P. , Hewlett P. S.
Published: November 2006

A series of 3 : 4‐methylenedioxyphenyl compounds of graded complexity have been synthesized and tested for synergism with the pyrethrins against adult Black Fungus beetles, Alphitobius laevigatus. The results establish the minimal molecular requirements for such synergism and point to the methylene group as the seat of activity. The effects of stepwise modification of the minimal synergist molecule are considered in the light of current theories of the mode of action.
The use of insecticides against the desert locust
Authors: Rainey R. C.
Published: November 2006

A survey is made of the control of the Desert Locust by baiting, dusting, ground spraying and (more particularly) spraying from aircraft. Quantitative field assessments of each of these types of control operation, together with laboratory data on the insecticides concerned, are discussed as evidence of the potentialities and limitations of the methods and materials used.
Theogallin, a polyphenol occurring in tea. II.—Identification as a galloylquinic acid
Authors: Roberts E. A. H. , Myers M.
Published: November 2006

Improved methods are described for the extraction of theogallin from unprocessed tea‐leaf. Gallic and quinic acids have been unequivocally identified as products of hydrolysis. Analytical data indicate theogallin to be a mono‐galloylquinic acid. By analogy with 3‐caffeoylquinic acid, it seems probable that the galloyl group is attached to the 3‐position of the quinic acid.
Factors in the development of oxidative rancidity in ready‐to‐eat crisp oatflakes
Authors: Martin H. F.
Published: November 2006

When ready‐to‐eat, fully gelatinised crisp oatflakes are prepared from raw enzyme‐active groats, the natural stability of the oat fat is destroyed during the cooking with live steam. When enzyme‐inactive groats are used, the degree of stability retained in the fat depends on the duration of the steam cooking, the subsequent method of drying and the final moisture content of the flakes. The last is critical, and the optimum moisture content is determined by the temperature of drying.
The composition and manurial value of poultry excreta, straw‐droppings composts and deep litter. I.—Introduction; experimental materials, methods of sampling and analysis
Authors: Tinsley J. , Nowakowski T. Z.
Published: November 2006

In order to study changes in the composition, particularly the transformation of nitrogen compounds in composts and deep litter, reliable procedures were devised for the determination of total nitrogen, uric acid nitrogen and forms of nitrogen soluble in cold o.IN‐H2SO4 in fresh sub‐samples. The experimental errors have been estimated for each stage of the nitrogen determinations.
Through‐circulation drying of vegetable materials. VII.–Potatoes
Authors: Davidson C. M. , Hughes J. M. , Mitchell T. J.
Published: November 2006

The drying characteristics of unscalded diced potato have been investigated in a laboratory through‐circulation dryer. The potatoes used in 1/4‐in. dice form had initial moisture content 75–85%.

Shallow layers of the material were tested to find the effect of the following factors on the drying rate: scalding, shape of material (0.125–0.5‐in. dice), slice thickness (0.125—0.5‐in.), air flow (9–20 lb. of dry air/sq. ft./min.), temperature of air (120–220d F) and wet‐bulb depression (20–80d F).

Deep beds of diced potato were similarly investigated and a prediction method based on the shallow‐bed tests applied to determine the drying times between moisture content limits of 5.0 to 0.1. This method gave an accuracy of 9.0%.

Shrinkage of the material during drying was also studied.
Through‐circulation drying of vegetable materials. VIII.—Beetroot
Authors: Hughes J. M. , Mitchell T. J.
Published: November 2006

Both shallow and deep beds of diced beetroot have been studied, variables investigated being D.B.T. (120–200° Ff); air flow (6–12 lb. of air/sq. ft./min.); W.B.D. (10–70° F), and bed‐loading (Ld = 0.21‐2.1 Ib. of B.D.S./sq. ft.).

Drying rates in shallow beds were found to depend largely on the D.B.T., the W.B.D. and air‐flow rate having a less marked effect. A prediction method used to determine the drying times of deep beds of diced beetroot in the moisture content range 8 to 0.1 was applied and found to be accurate to ±M9.0%.

Moisture distribution in a single slice of beetroot during drying has also been studied.
Extractives from the New Zealand myrtaceae. V.—The volatile oil of Leptospermum ericoides
Authors: Corbett R. E. , Gibson M. G. C.
Published: November 2006

The volatile oil of Leptospermum ericoides has been shown by fractionation in an efficient column, to contain at least thirteen constituents. Eight of these have been identified with known compounds, namely, (+)‐α‐pinene, (+)‐β‐pinene, 1: 8‐cineole, dipentene, β‐terpinene, linaloöl, (+)‐α‐terpineol and (+)‐aromadendrene. Other constituents include a terpene alcohol, a sesquiterpene and a new sesquiterpene alcohol.
Carotenoids ofBrassica napus
Authors: Joyce A. E.
Published: November 2006

The following hydrocarbon polyenes have been found by chromatography and spectroscopic examination in the vegetable swede (Brassica napus) : two fluorescent polyenes, η‐carotene, β‐carotene, carotene, γ‐carotene, neurosporene, lycopene, seven poly‐cis‐lycopenes and three tri‐cis‐lycopenes. Only one non‐hydrocarbon pigment was present in sufficient quantity to permit investigation, and the quantity did not permit the assigning of a definite identity. The type of pigments occurring in swede shows a close similarity to those occurring in berries and fruits.

These pigments have so far only been found in sprouted swede. In fresh swede there are substances which interfere with and, in fact, prevent chromatographic analysis.
Phenolic constituents of Prunus domestica. III.—Identification of the major constituents in the tissues of victoria plum
Authors: Hillis W. E. , Swain T.
Published: November 2006

By chromatographic examination of the extracts of various tissues of the Victoria plum (Prunus domestica var. Victoria), little difference was noted in the samples collected at different times of the year. Scopoletin, (+)‐catechin, (‐)‐epicatechin, rutin and chlorogenic acid have been identified in the extracts. The strong blue fluorescence of the pathological heartwood under ultra‐violet light was attributed to scopoletin. A pronounced difference exists between the phenolic constituents of the woody tissues of Victoria plum and those of the Asian Prunus spp.
Relative antioxidant activities of the seven tocopherols
Authors: Lea C. H. , Ward R. J.
Published: November 2006

The antioxidant activities of the seven tocopherols and of the unmethylated parent compound (tocol) have been compared in several systems.

The three tocopherols unsubstituted in the 5‐position (δ, γ and η) were more effective than the other four in protecting carotene in mineral oil solution at 75°.

In lard esters at 90° and in methyl linoleate at 50° δ, γ, η and β were the most, and ϵ, ζ and α the least, effective, the precise order depending on the conditions and concentrations used. the tocopherols were much less effective in protecting lard esters exposed to light, δ being the best of the series.
Chemical studies on the herring (Clupea harengus). II.—The free amino‐acids of herring flesh and their behaviour during post‐mortem spoilage
Authors: Hughes R. B.
Published: November 2006

The seasonal variation of the free amino‐acids in herring is determined; histidine and taurine are quantitatively the most important. No correlation was found between sexual maturity and content of total or individual amino‐acids.

In post‐mortem spoilage, the taurine content remained constant, but the histidine content after a slight initial increase dropped to zero. Histamine developed 40‐50 h. after death. Three other imidazole‐like compounds were also detected. Leucine, valine, alanine, glycine, threonine and glutamic acid increased, but lysine and serine decreased. Aspartic acid and tyrosine, and arginine and (?)methionine were apparent after 40 and 58 h. respectively.
Differential and selective media for the faecal streptococci
Authors: Barnes Ella M.
Published: November 2006

Both sodium azide and thallous acetate have been incorporated separately in media for the selective isolation of the faecal streptococci (Lancefield group D). It has been found that the various methods developed for increasing the selectivity of the sodium azide media often eliminate Str. bovis. the importance of this in relation to these organisms as indicators of faecal pollution in water and foods is discussed. By the addition of tetrazolium to the thallous acetate agar at pH 6.0, it is possible to distinguish colonies of Str. faecalis and variants zymogenes and liquefaciens from Str. faecium and Str. durans. This method has been used for determining the numbers and types of faecal streptococci in the intestines of the various meat animals and poultry and to show changes in species following antibiotic feeding.
Processing of raw cocoa. III.—Enzymic aspects of cocoa fermentation
Authors: Holden Margaret
Published: November 2006

The changes in the levels of a number of oxidising and carbohydrate‐splitting enzymes of Amelonado cacao bean cotyledons during both large‐ and small‐scale fermentations were determined, on samples of beans taken after various periods of fermentation from the top and centre of heaps of different sizes. Inactivation of enzymes took place sooner in the top layer, where the temperature rise was more rapid, than at the centre. Enzyme levels started to diminish during the period when the beans were dying and continued until, after 3 days' fermentation, little or no activity was detectable. the results suggest that prolonging fermentation for several days after the beans are dead is neither necessary nor desirable.

A germination inhibitor which was found in the pulp and testa of beans decreased in amount during ripening and disappeared during fermentation. Preliminary attempts were made to separate the inhibitor.
Uptake and distribution of strontium in vegetables and cereals
Authors: Duckworth R. B. , Hawthorn J.
Published: November 2006

Experiments are described in which a range of cereals, root crops and Brassicas was grown in sand using culture solutions containing strontium‐89. The distribution of the tracer in the mature plants and in the different parts of the cereal grains is reported and illustrated using auto‐radiography. The mode of uptake of fall‐out radio‐strontium by plants in the field is discussed and the present results are interpreted in terms of the extent to which man's selection of particular parts of plants may affect the levels of radio‐strontium in his own immediate diet.
Mode of action of dipyridyl quaternary salts as herbicides
Authors: Homer R. F. , Mees G. C. , Tomlinson T. E.
Published: November 2006

A specific type of herbicidal activity is shown by certain diquaternary salts of 2,2′‐, 2,4′‐ and 4,4′‐dipyridyl; the diquaternary salts of 2,3′‐ and 3,3′‐dipyridyl are devoid of this activity. The herbicidal compounds have redox properties, giving rise to stable water‐soluble free radicals by uptake of a single electron on reduction. A correlation exists between the redox potential of this reduction and the degree of herbicidal action. Evidence is presented that the compounds are normally reduced in green tissues by energy ultimately derived from light, but that as activity is also present in the dark, though at a reduced level, other reduction mechanisms are also possible.
Changes in the actin of cod flesh during storage at −14°
Authors: Connell J. J.
Published: November 2006

Actin has been prepared from fresh cod flesh and from cod flesh which has been stored at −14° for up to 127 weeks. The properties of these actin preparations have been compared with respect to ability to polymerise and to combine with cod myosin. It is concluded that up to the time (30 weeks) when the actomyosin portion of the salt‐soluble protein of the flesh becomes completely insoluble, there is only a very small change in the properties of the actin.
Proteolysis in the storage of beef
Authors: Locker R. H.
Published: November 2006

The method of N‐terminal analysis has been applied to the protein fractions of beef to detect proteolysis on storage at low or high temperature. Parallel studies have been made on the histology, non‐protein nitrogen and free amino‐acids, and on the extractability and electrophoresis of the structural proteins. While definite small increases in free amino‐acids occur, increases in N‐terminal groups were negligible. Other results give no evidence of proteolysis. It is concluded that proteolysis is not a significant factor in the tenderising of beef by ageing.
Determination of dry matter and volatiles in silage
Authors: McDonald P. , Dewar W. A.
Published: November 2006

An apparatus designed to collect the volatile constituents produced during the drying of foods has been used to investigate the losses of volatiles from silages dried at 100°. In 28 silages examined the mean volatility of acetic acid was 87‐9% and of butyric acid 89‐4%. In all samples, lactic acid was found to be volatile, the percentage volatility ranging from 1–4 to 16–4. Appreciable losses of nitrogen occurred during the drying of silages with high pH values.
The nitrate nitrogen content of herbage. II.—Effect of different levels of application of sulphate of ammonia on the nitrate content of herbage
Authors: ap Griffith G.
Published: November 2006

In a field experiment where sulphate of ammonia was applied in April at 0, 2, 4, 6, 8 and 12 cwt. per acre to three grass mixtures which were cut for silage in early June, the nitrate‐N content of the herbage was detectable at the 4‐cwt. level and considerable at the 12‐cwt. level. A close relation was demonstrated between nitrate‐N content and the crude protein content of the herbage.
Leaf protein concentrates. I.–effect of source of raw material and method of drying on protein value for chicks and rats
Authors: Duckworth J. , Woodham A. A.
Published: November 2006

Leaf protein concentrates were tested as sources of supplementary protein in the diets of growing chicks and growing rats. Provided that the method of drying did not involve high temperatures, products made from mixed grasses, kale, barley leaves, rye leaves, and tares were all of uniformly high value, being similar to soya‐bean meal as protein sources. When drying was carried out in a forced draught oven, the temperature zone within which there was damage to the nutritive value of the protein was 82° to 94°.
Limits of interference by iron, manganese, aluminium and phosphate in the EDTA determination of calcium in the presence of magnesium using Cal‐red as indicator
Authors: Moss P.
Published: November 2006

Under the conditions described the determination of calcium in the presence of an equivalent amount of magnesium, using Cal‐red as indicator, could tolerate up to 2.0 mg. of iron, 1.0 mg. of manganese, 3 mg. of aluminium and up to 6 mg. of phosphate in 50 ml. of solution.
Chemical and biological examination of commercial pyrethrum extracts for insecticidal constituents
Authors: Sawicki R. M. , Thain E. M.
Published: November 2006

Samples of three commercial pyrethrum extracts were examined chemically and biologically to determine the number of insecticidal constituents they contain. These constituents, which were completely removed from commercial pyrethrum extract by exhaustive extraction with nitromethane, were separated by displacement chromatography. The insecticidal activity of the eluate was restricted to fractions identified chemically as cinerin I, pyrethrin I, cinerin II and pyrethrin II. Solutions containing the four pure active constituents in the same ratios as in the three commercial extracts had the same activity as the corresponding extracts. Pyrethrin II was more active than pyrethrin I but the cinerins were much less active. If any other insecticidal constituent occurs in commercial pyrethrum extract its contribution to the total activity is negligible.
Testing of paper and other sack materials for penetration by insects which infest stored products
Authors: Davey Pauline M. , Amos T. G.
Published: November 2006

Seven types of materials used for storage of produce (maize, groundnuts, etc.) were tested for penetration by nine species of insects which infest such produce. The relative values of the materials for preventing damage to the produce are determined and recommendations made as to suitable materials in certain cases and the procedure which should be followed in the storage of produce.
Rǒle of disulphide exchange reactions in the relaxation of strains introduced in dough
Authors: Frater R. , Hird F. J. R. , Moss H. J.
Published: November 2006

The effect of iodate, N‐ethylmaleimide and cysteine on the relaxation of strains in dough has been investigated. Strains introduced in dough by the usual procedure of balling and shaping, relax much more slowly in the presence of iodate and N‐ethylmaleimide. In the presence of cysteine the strains relax more quickly than in the controls.

It is concluded that the relaxation of strains occur through disulphide exchange reactions, and that the formation of a strained system during mixing is also accompanied by the same type of exchange reactions. These observations are discussed in relation to previous work and the action of flour and bread improvers.
Composition of buchu leaf oil
Authors: Fluck A. A. J. , Mitchell Wm. , Perry H. M.
Published: November 2006

Barosma betulina oil is shown to contain, besides limonene, menthone and diosphenol, two additional components: l‐pulegone and Ψ‐diosphenol—an isomer of diosphenol. B. crenulata oil, besides limonene, menthone and a trace of diosphenol, has been found to contain a large proportion of l‐pulegone. This seems to be the first recorded isolation of natural l‐pulegone. A reliable ultra‐violet assay method for total diosphenols in B. betulina oil is described.
Storage of hay. III.—effect of temperature and moisture on loss of dry matter and changes in composition
Authors: Greenhill W. L. , Couchman Jean F. , De Freitas J.
Published: November 2006

Ryegrass, clover and lucerne hay were stored at each of several temperatures between −18° and 36° and moisture contents of (nominally) 7, 12 and 17% for about 9 months.

Dry‐matter losses increased with period of storage and with increase in both temperature and moisture, reaching a maximum of about 8%.

Changes in the more important chemical constituents were also determined:

(i) It was possible that soluble nitrogen contents decreased at temperatures of 21° and 36° when the moisture content was 17%.

(ii) Crude fat contents decreased with increasing temperatures and moistures, the effects of which were independent of each other.

(iii) Carotene contents decreased with increasing temperatures, but there was no effect of moisture over the range examined.

(iv) Total contents of 90%‐ethanol‐soluble sugars decreased with increasing temperatures, but there was no effect of moisture with contents of 7 and 12%. At 17% moisture both temperature and moisture appeared to enhance the sugar losses.

(v) Fructosan contents of ryegrass were not affected by temperature nor was there any change at moisture contents of 7 and 12%, but a decrease occurred during storage at 17% moisture.

Dry‐matter losses did not appear adequately to represent nutritional losses when compared with the chemical changes in constituents.
Graphical and other short statistical methods for ‘all‐or‐none’ bioassay tests
Authors: McIntosh A. H.
Published: November 2006

The full probit method,1although time‐consuming, is often used to make a statistical analysis of the figures obtained in ‘all‐or‐none’ bioassay tests of insecticides or fungicides.

Many rapid approximate methods have been devised as substitutes, e.g. those based on ranking, arithmetical methods and graphical methods based on the use of probits.

Logits or angles can be used instead of probits, and often give almost identical results. Each can be calculated on a slide‐rule; most of the rapid graphical methods can be applied when they are used; and the method for doing a full analysis is simplest when angles are used.
Studies of the smoking process for foods. I.—the importance of vapours
Authors: Foster W. W. , Simpson T. H.
Published: November 2006

Wood smoke consists of minute, light‐scattering particles and invisible vapours. The direct deposition of smoke particles makes a negligible contribution to the smoking of fish within the normal range of curing temperatures (32–82°) and for all stages of dryness of the fish up to a pre‐smoking weight loss of about 30%. The mode of deposition of smoke on fish appears to be one of vapour absorption, in which the surface and interstitial water of the fish acts as the principal absorbent. Fish ‘cured’ in the vapours which remained after visible particles of wood had been electrically precipitated were indistinguishable in colour, flavour and keeping quality from normally‐smoked fish.

Analyses of normally‐ and vapour‐smoked bacon suggest that bacon smoking, like fish smoking, mainly involves a vapour absorption process.
Nutritional value as protein of some of the nitrogenous constituents of two marine algae, Chondrus crispus and Laminaria digitata
Authors: Larsen B. A. , Hawkins W. W.
Published: November 2006

Samples of two seaweeds, Chondrus crispus and Laminaria digitata, were dried and extracted to increase their concentration of nitrogen. These preparations were fed to young rats as sole sources of nitrogen at levels representing 7–10% crude protein in the diets.

The digestibility of the nitrogenous constituents was low in both cases. The metabolic utilisation of absorbed nitrogen was good in the case of C. crispus, and poor in the case of L. digitata. The nitrogenous constituents of the preparations were defective for the support of adequate growth.
The magnitude and origins of storage losses in Nigerian yams
Authors: Coursey D. G.
Published: November 2006

Experiments on the storage behaviour of yams (Dioscorea spp.) in the Eastern Region of Nigeria have shown that very serious losses of weight occur during even a few months' storage under normal Nigerian conditions, and that these losses are greatly enhanced when rotting of the tubers occurs, although they are little affected by sprouting. Water loss arising from desiccation of the tubers only accounts for a portion of the total loss. A limited degree of success has been achieved in reducing storage losses by fungicidal treatments.
Pesticide residues on fruit. V.—Harvest residues of codling moth insecticides on apples
Authors: Tew R. P. , Sillibourne J. M. , Silva‐Fernandes A. M.
Published: November 2006

Persistence and harvest residue studies on apples have been undertaken using the codling moth insecticides lead arsenate, DDT, 1‐naphthyl N‐methylcarbamate (arylam; Sevin) and the OO‐dimethyl and the OO‐diethyl S‐(3,4‐dihydro‐4‐oxobenz‐1,2,3‐triazin‐3‐ylmethyl) phosphorothiolothionates [azinphos‐methyl and ‐ethyl (Gusathion and Gusathion A), respectively]. After application of these insecticides at commercially used times and rates, harvest residues do not constitute a consumer hazard, except upon occasion with lead arsenate.
Some relationships between isotopically exchangeable phosphate, soil analysis and crop growth in the greenhouse
Authors: Mattingly G. E. G. , Pinkerton A.
Published: November 2006

An experiment on perennial ryegrass in small pots compared yields of grass and responses to added superphosphate with the analyses of 15 soils and with their total isotopically exchangeable phosphate (‘A ’ value). the highest positive correlations between yields, and negative correlations between responses to added superphosphate, were obtained with ‘ A ’ values. the phosphate extracted by 0.5M‐NaHCO3, 0.5N‐acetic acid–sodium acetate, 0.3N‐HCl and 0.002N‐H2SO4 (reagents 1–4, respectively) also correlated well with yield. Yield and phosphate soluble in 0.5N‐acetic acid (reagent 5) were not significantly correlated.

The soils were mixed with 32P‐labelled superphosphate, stored for 30 days at field moisture capacity, air‐dried and extracted with the five reagents listed above. the amounts of 32PO43– that exchanged with soil phosphate during extraction were compared with the amounts that exchanged in soils similarly treated and cropped with ryegrass in the green‐house. More soil phosphate exchanged during extraction with reagents 3–5 in the laboratory than in the greenhouse experiment. These reagents dissolved soil phosphate, or exposed new surfaces on the soil, from which phosphate is not taken up by ryegrass. the soil phosphate that exchanged in reagents 1 or 2 was more closely correlated with, and nearly equal to, the ‘ A ’ value of the soils enriched with superphosphate. Reagent 1 did not increase soil phosphate surfaces in most soils, but reagent 2 dissolved some phosphate, which did not exchange in the greenhouse, from soils containing more than 4% CaCO3.
Determination of dry matter in silage by distillation with toluene
Authors: Dewar W. A. , McDonald P.
Published: November 2006

The determination of dry matter in silages by distillation with toluene gives satisfactory results when an allowance is made for volatiles present in the aqueous distillate. A simple correction procedure, involving a single titration of the distillate, has been developed, and the method is considered suitable for routine purposes.
Assessment of the ‘Melloene’ treatment of biscuit flours
Authors: Freeland D. M.
Published: November 2006

A rapid chemical test for the degree of treatment of biscuit flours with ‘Melloene’ was sought. the reduction of the optical density of a solution of Astrazone Pink FG (Bayer) under‐specified conditions has been effective.
Studies on protein hydrolysis. VI.—Some observations on the foaming characteristics of antigenic and non‐antigenic casein hydrolysates
Authors: Bertok E. I. , Henneberry G. O. , Baker B. E.
Published: November 2006

The antigenicity of twenty‐eight samples of enzymic casein hydrolysates was determined by in vivo tests and their foaming properties studied. the results show that hydrolysates which produce stable foam tend to be antigenic.
The reaction of acids with dough proteins
Authors: Bennett Ruth , Ewart J. A. D.
Published: November 2006

A rheological approach, by means of the Simon Extensometer, was used to investigate the action of acids on wheat‐flour dough. Acids appear to react strongly with the proteins of dough, chiefly by virtue of their capacity to supply hydrogen ions. A hypothesis to account for the results is suggested.
Constituents of canned Malayan pineapple juice I.—Amino‐acids, non‐volatile acids, sugars, volatile carbonyl compounds and volatile acids
Authors: Gawler Joy H.
Published: November 2006

An investigation has been started of the constituents of canned Malayan pineapple juice with particular reference to those which affect its flavour. In this paper a qualitative examination is reported of the volatile and non‐volatile acids, sugars and the volatile carbonyl compounds. The amino‐acids have been included in this study since these, by their reaction with sugars, produce browning and affect the colour of the product, especially when concentrates are prepared.
Triazine derivatives as non‐selective herbicides
Authors: Cox J. R.
Published: November 2006

The herbicidal activity and persistence of a number of substituted triazines are compared. While simazine [2‐chloro‐4,6‐di(ethylamine)triazine] is very useful, atrazine (the 6‐propylamine analogue) has certain advantages.
Kaffircorn malting and brewing studies. XI.—Effect of malting conditions on the diastatic power of kaffircorn malt
Authors: Novellie L.
Published: November 2006

For optimum development of diastatic power in kaffircorn (sorghum), high temperatures (25‐30°) and high moisture content are needed during germination. Unlike barley, kaffircorn cannot be malted at a fixed level of moisture content determined by the steeping procedure.
Composition of tomato fruit. IV.—Changes in some constituents of the fruit walls during ripening
Authors: Winsor G. W. , Davies J. N. , Massey D. M.
Published: November 2006

Changes in the composition of the outer walls of glasshouse tomatoes during ripening have been studied. The fruit, mainly of the variety ‘Potentate’, was carefully graded by colour into either five or six categories from mature green to red.

The content of sugars and total solids in the expressed juices increased significantly from the green to the red stage. The nitrogen content showed little variation from the green to the orange stage, but increased significantly on reaching the fully red condition.

The titratable acidity of the juices increased significantly from the green to the green‐yellow stage of ripeness, accompanied by decreasing pH. No consistent changes in acidity could be established after the first appearance of yellow colour, the acidity rising in some series and decreasing in others. A tentative explanation of this behaviour, which differs from that of the juices from the locules and from the whole fruit, is discussed.
Effect of heat treatment on the nutritive value of proteins: Chemical and balance studies
Authors: Donoso G. , Lewis O. A. M. , Miller D. S. , Payne P. R.
Published: November 2006

Pork protein heated with an equal weight of water for 24 h. at 110° showed losses of dry weight, nitrogen, sulphur and all the amino‐acids. The protein value of the heaated material as shown by bioassay fell by a greater extent than could be accounted for by losses of lysine, available lysine or the sulphur amiono‐acids. The limiting amino‐acids in both original and heated material were the sulphur amino‐acid. Balance studies of nitrogen, sulphur and lysine carried out concomitantly showed that the fall in the utilisation of lysine was largely accounted for by a reduction in its digestibility: the falls in utilisation of nitrogen and sulphur were mainly due to a reduced retention of the absorbed elements. The results are discussed in relation to possible types of reaction involved in the heat damage of proteins.
Insecticidal activity of pyrethrum extract and its four insecticidal constituents against house flies. III.—Knock‐down and recovery of flies treated with pyrethrum extract with and without piperonyl butoxide
Authors: Sawicki R. M.
Published: November 2006

The influence of concentration and of time after treatment on knock‐down and recovery from the action of pyrethrum extract alone and with piperonyl butoxide at 2 : 1 and 1 : 5 w/w, was studied on house flies (Musca domestica L.) by a measured drop method. The unanaesthetised flies, held by suction during dosing, were inspected after treatment at frequent intervals for 5 h. and once on the following day. The tests were done at 20† with the materials tested dissolved in n‐dodecane.

Most of the flies treated with a fixed dose of pyrethrum extract alone or with piperonyl butoxide remained normal for a very short time (the latent period). The number of flies knocked down increased very rapidly during the knock‐down period and reached a maximum at the knock‐down end‐point. Past this point a proportion of the flies knocked down recovered, the rest died. The relative and absolute durations of each of these periods were influenced by the concentration of pyrethrins and the presence of piperonyl butoxide. The interval of time between treatment and knock‐down end‐point was the same (10 min.) over a wide range of concentrations when the flies were treated with pyrethrum extract alone, and the flies treated with the extract alone recovered rapidly after knock‐down end‐point. The synergist inhibited recovery, so that more flies died, increased the toxicity of the extract during knock‐down and prolonged the duration of knockdown. The influence of piperonyl butoxide, small initially, increased with the passage of time after treatment.

Attention is drawn to some of the shortcomings of methods commonly used to compare the knock‐down action of insecticides.
Vitamin‐A utilisation by the chick as affected by type of vitamin‐A concentrate and other dietary factors
Authors: Ascarelli I. , Senger Miriam
Published: November 2006

A study was made of the efficiency for chicks of different types of vitamin‐A concentrates. The influence of two different levels of protein (17 and 26%) and of two kinds of fat supplements (soya‐bean oil and acidulated soya‐bean oil soapstock) on storage of vitamin in the liver was also studied. Vitamin‐A utilisation, as judged by liver storage and survival, is best when the vitamin is given as a gelatin‐coated preparation. Utilisation of the vitamin is not influenced by variation of the dietary protein level within the range likely to encountered in practical management. Supplementation of the diet with the above mentioned fats seemed to improve the utilisation of the vitamin, but this effect may have been caused by the tocopherol content of the fats.
Transformation, leaching and uptake of fertiliser‐N applied to winter and to spring wheat grown on a light soil
Authors: Gasser J. K. R.
Published: November 2006

Winter and spring wheat were grown on a light soil without fertiliser‐N or with 100 lb. of N/acre applied as ammonium sulphate or ‚calcium nitrate’︁; dressings were applied in autumn or in spring. The same treatments were also applied to uncropped soil.

Most of the nitrate‐N in unfertilised soil and that from ‚calcium nitrate’︁ applied in the autumn had been leached below 36 in. by the following March. Ammonium sulphate nitrified slowly on one plot, where the soil was acid, and the dressing applied in autumn was partly retained as ammonium‐N, but on other plots most of the nitrogen was nitrified and had been leached below 36 in. by the following March.

With no crops, the mineral‐N content of unfertilised plots and of those receiving fertiliser‐N in the autumn, increased from March to August. Fertiliser‐N applied in the spring remained in the surface layers and would have been available to a crop throughout the growing season.

Wheat removed both soil mineral‐N and fertiliser‐N from March onwards; by the end of May most of the fertiliser‐N applied in spring had been taken up from the soil by the crop. At harvest, the soil of all plots under wheat contained similar, small amounts of mineral‐N.

Both unfertilised wheat and wheat receiving fertiliser‐N in autumn had maximum dry matter and N content at harvest. Dry matter produced by wheat with fertiliser‐N in spring also increased to harvest, but most fertiliser‐N was recovered in the crop in late May. Winter wheat had a similar total‐N content at harvest as in late May, but spring wheat contained less at harvest. For both spring‐ and autumn‐sown wheats, the apparent recovery of fertiliser‐N decreased between May and harvest.
The importance of aeration in providing the right conditions for plant growth
Authors: Currie J. A.
Published: November 2006

As plant roots and soil organisms absorb oxygen and evolve carbon dioxide, they alter the gaseous composition of their environment. Molecular diffusion of these two gases between soil and atmosphere opposes this change and for optimum plant growth it must provide for interchange at a sufficient rate to avoid deficits of oxygen and excesses of carbon dioxide limiting to plant growth. Diffusion of gases in soil depends on the amount and distribution of the air‐filled pore space. Its sensitivity to moisture content depends on the pore‐size distribution and hence the soil structure. Two phases may be recognized in soil aeration: (1) gases diffuse within the macro‐pore spaces (usually air‐filled at field capacity), and (2) they diffuse within the microstructure between crumb surface and root surface in both the gaseous and aqueous phases. This second phase is of importance in naturally cohesive soils where the size and internal geometry of natural peds and cultivated crumbs can determine the adequacy of aeration in the micro‐environment of the root. Four soils from the continuous wheat plots of Broadbalk illustrate the importance of microstructure for which a possible index of quality is proposed.
Buffering capacity of herbage samples as a factor in ensilage
Authors: McDonald Henderson P. A. R.
Published: November 2006

The buffering capacity to lactic acid of a number of grass and legume samples has been determined, the results being expressed as mg. lactic acid required to lower the pH of 1 g. of dried, milled herbage samples to pH 4 (LBC values).

LBC values of samples examined range from 22 to 66, the higher results being obtained with legumes. Of 6 grass species examined, cocksfoot shows the highest LBC values.

Although the results show that there is a relationship between crude protein content and LBC, there is evidence that crude protein itself is not mainly responsible for the buffering capacity of silage crops. The importance of organic acids is discussed.
Interpretation of the spectra of meat pigments. 1.—cooked meats
Authors: Tarladgis B. G.
Published: November 2006

The spectra of the cooked meat pigments have been re‐investigated and interpreted in the light of quantum mechanical theories.

The compound responsible for the colour of cooked meats has been identified as a high‐spin ferric‐porphyrin co‐ordination complex. The fifth and sixth co‐ordination positions of the ferric ion of this compound are occupied by a carboxylate ion of the denatured globin molecule and by water, respectively. This compound is to be referred to as metmyochromogen.
Effect of low‐temperature storage on the extractable nutrient ions in soils
Authors: Allen S. E. , Grimshaw H. M.
Published: November 2006

Low‐temperature storage gave significant increases in the amounts of extractable ammonium‐nitrogen and phosphorus in four soil types. The changes in nitrate‐nitrogen and particularly in potassium and calcium were less pronounced and varied according to the soil studied. The effects were generally greater in the organic soils.

Low‐temperature storage of soils which had been air‐dried previously caused similar changes.

In view of these findings it is considered that deep‐freeze storage should not be used when extractable nutrients are to be determined.
Ammonia loss from ammoniacal fertilisers applied to calcareous soils
Authors: Larsen S. , Gunary D.
Published: November 2006

Ammonia volatilised from ammonium salts applied to calcareous soils was greatest from ammonium sulphate (AS), about half as much from mono‐ and di‐ammonium phosphates (MAP and DAP) and ammonium nitrate (AN), and negligible from magnesium ammonium phosphate.

Losses of ammonia in 8 days from ammonium salts applied to an initially acid, sandy soil treated with calcium, barium or magnesium carbonates, were: soil treated with CaCO3, AS » DAP = AN; with BaCO3, AN » AS = DAP; with MgCO3, AS > AN » DAP.

Reasons for these findings are discussed. It is evident that factors other than pH are operating.
The magnesium nutrition of the dairy cow in relation to the development of hypomagnesaemia in the grazing animal
Authors: Storry J. E. , Rook J. A. F.
Published: November 2006

Relative to the amount of magnesium deposited in the body each day in growth, or secreted each day in milk, the dietary supply of magnesium to the ruminant is invariably high, and as a consequence in the past much less attention has been given to the rǒle of magnesium in animal nutrition than to the rǒles of the sister elements, calcium and phosphorus. The increasing recognition that the hypomagnesaemia characteristic of the disorder of cattle known as ‚grass or lactation tetany’︁ or ‚grass staggers’︁ is due to a short‐term nutritional deficiency of magnesium has however, given a welcome impetus to studies on magnesium metabolism.
X‐ray powder diffraction data for solid solutions and double salts occurring in granular compound fertilisers
Authors: Coates R. V. , Woodard G. D.
Published: November 2006

X‐ray powder diffraction data are given for a range of solid solutions and double salts based on the ions NH4+, K+, Ca2+, SO42−, NO3−, Cl−, H2PO4−. Methods for their preparation, and limits of composition, are given, and the formation of such complexes in granular compound fertilisers is discussed.
The hydrolysis of grass hemicelluloses during ensilage
Authors: Dewar W. A. , McDonald P. , Whittenbury R.
Published: November 2006

The production of reducing sugars, resulting from the incubation of a hemicellulose prepared from Lolium perenne (perennial ryegrass), with enzymes extracted from Lolium perenne, Lolium italicum (Italian ryegrass) and Dactylis glomerata (cocksfoot) was measured over a range of temperature, pH and time. Each of the three enzymes had an optimum pH of 6 but the optimum temperature ranged from 30° to 43°. There was a significant interaction between high temperature and low pH, both tending to suppress enzyme activity. Appreciable amounts of reducing sugars were also produced from hemicelluloses by acid hydrolysis (pH 4) over a 90‐day period.

Attempts to grow a number of strains of lactic acid bacteria using hemicellulose as an energy source were unsuccessful. The importance of these findings on the ensilage process is discussed.
Odour thresholds of some organic compounds associated with food flavours
Authors: Guadagni D. G. , Buttery Ron G. , Okano S.
Published: November 2006

A simple technique for measurement of olfactory thresholds of odorous materials is described. Sensitivity and reproducibility of the method was good, but many precautions must be taken to insure reliability of results. Olfactory thresholds for a number of pure compounds, several of which were identified in potatoes, are presented. In general, sulphur compounds and short‐chain unsaturated aldehydes gave the lowest and highest thresholds, respectively. The thresholds of a homologous series of saturated aliphatic aldehydes decreased progressively with increase in chain length from C5 to C10. Similar results were obtained with a series of unsaturated aldehydes. Thresholds of some of the more potent compounds were less than 0.1 of a part per 109 parts of water.
The fatty acid composition of depot fats of the Somali sheep
Authors: Read W. W. C. , Awdeh Z.
Published: November 2006

The fatty acid composition of adipose tissues from different sites of the Somali sheep was examined by liquid‐gas chromatography. The deep‐seated fats were relatively simpler in the constituent acids than the subcutaneous fats and showed less variation (mainly in the 18 C acids) in the degree of saturation compared with subcutaneous and tail fats. Relatively high concentrations of odd‐number and branched chain acids were found in most subcutaneous fats and lower concentrations in the deep‐seated fats.

It is suggested that factors in addition to temperature are necessary to account for variations in depot fat composition in different parts of the animal.

The fat is considered not desirable for human food owing to its high degree of saturation.
Precursors of chocolate aroma
Authors: Rohan T. A.
Published: November 2006

Attempts have been made to isolate from cocoa beans those components which, when heated, give rise to the characteristic aroma of chocolate. These chocolate aroma ‘precursors’ have been concentrated in a fraction, soluble in water, and methanol, which constitutes some 5% of the shell‐free bean, and which is composed of sugars, amino‐acids and flavonoids.
Inhibition of certain lactic acid bacteria by free and bound sulphur dioxide
Authors: Fornachon J. C. M.
Published: November 2006

Growth of two heterofermentative lactic acid bacteria (Lactobacillus hilgardii and Leuconostoc mesenteroides) isolated from wine, was inhibited in a medium to which sulphurous acid and an excess of acetaldehyde had been added. It was found that the bacteria rapidly attacked the aldehyde and liberated sufficient free sulphur dioxide to prevent further growth. A homofermentative bacterium (Lactobacillus arabinosus) consumed much less aldehyde than the two heterofermentative organisms, but nevertheless failed to grow in the presence of 100 p.p.m. of bound sulphur dioxide.

The significance of these results in relation to the malo‐lactic fermentation in wines is discussed.