bluuebunny/crossref_metadata_2025 huggingface dataset:
Composition of starch accumulated in the leaf lamineae of timothy, sorghum and lucerne
Authors: Greenfield Peter L. , Smith Dale , Escalada Jose A.
Published: November 2006

Proportions of amylose to amylopectin in the starch of leaf lamineae of timothy and sorghum were similar to those reported for starch in seeds and tubers, in the order of 20:80. Proportion of amylose to amylopectin in lucerne leaflets increased from 2:98 to 21:79, and the wavelength of maximum absorption of the iodine‐hot‐water‐solubilised starch complex increased from 580 to 605 nm, as the starch concentration increased from 6 to 37% (dry wt).
Constitution of some steroid esters of wool wax
Authors: Crabtree Howard E. , Truter E. Vernon
Published: November 2006

Solvent‐recovered wool wax has been fractionated into several classes of ester by thin‐layer chromatography. Gas‐liquid chromatographic analyses of the methyl esters of the acidic components of fractions, containing only one alcoholic component, has enabled 24 esters of lanostenol and 21 esters of cholesterol to be identified.
A comparison of methods of measuring “fibre” in vegetable material
Authors: McConnell A. A. , Eastwood M. A.
Published: November 2006

A comparison has been made of four methods of estimating “fibre” in apple, cabbage, celery, turnip and four types of wheat bran. The method of van Soest appeared to be the quickest and applicable to present knowledge. The Southgate method is comprehensive but very time consuming. Lignin estimations by u.v. spectrum were not applicable to vegetables and fruits. In this study the results obtained by the van Soest and Southgate methods are similar. A larger number of samples are necessary to gain data for valid statistical comparisons of methods applicable to vegetable and fruits.
The phenolics of ciders. 1. Procyanidins
Authors: Lea Andrew G. H. , Timberlake Colin F.
Published: November 2006

The dimeric procyanidins, B2, B1 and B5, and two procyanidin trimers based on (‐)‐epicatechin were isolated from cider by column chromatography on Sephadex LH20 and counter‐current distribution between ethyl acetate and water. The concentrations of these and the other phenolic components in some experimental ciders were estimated by chromatographic separation on columns of Sephadex LH20 employing gradient elution from 20 to 100% methanol. Oxidation occurring during juice extraction markedly lowered the level of the polymeric procyanidins with consequent reduction in bitterness and astringency.
The proximate chemical composition and the amino acid content of some Nigerian oil seeds
Authors: Mba Akpan U. , Njike Michael C. , Oyenuga Victor A.
Published: November 2006

Seven samples of some Nigerian oil seeds have been studied with respect to their proximate composition, calcium and phosphorus contents as well as the amino acid composition which was determined by column chromatography. Three of the groundnut samples were processed in the laboratory. These were then compared with a commercial groundnut cake. The African oil bean seeds, the conophor nuts and the soya beans obtained locally were processed in the laboratory.

The chemical composition of the oil seed meals were with few exceptions similar to those reported in the literature. The tryptophan and sulphur amino acid contents of the conophor nuts were extremely high compared with the other oil seeds in which the sulphur amino acids were the limiting ones. The lysine contents of the African oil beans and the conophor nuts were exceptionally high compared with others. Glutamic acid followed by aspartic acid and arginine levels were generally high in each of the oil seeds. The implication of these findings are fully discussed.
Protein denaturation in frozen fish. XIV. Cell fragility measurements on frozen and thawed cod caught on different fishing grounds
Authors: Love R. M. , Muslemuddin M. , Ong L. K. , Smith G. L.
Published: November 2006

Differences are described in the cell fragility curves of cod from different fishing grounds stored at ‐15 ºC. In three experiments carried out in different years, the fish with the highest values always came from Bear Island, the lowest from Aberdeen Bank. The significance of the results is discussed.
Lead content of canned fruit
Authors: Thomas Barry , Edmunds John W. , Curry S. Joanne
Published: November 2006

The levels of lead in samples of canned pineapples, lychees, fruit salad, loganberries, blackcurrants, cherries, apricots, pears, raspberries and tomatoes have been determined. The lead content of the 168 samples was in the range 0.02 to 8.16 parts/million, the mean being 0.94 parts/million. Of the 16 samples which were above the statutory limit for lead of 2 parts/million, 12 were loganberries. The inter‐can variation of lead content ranged from 18.2%to 97.8%with a mean of 56.3 %and in some instances, the difference between the mean lead content of different brands of the same fruit was significant.
Trace metal content of various cured meats
Authors: Kirkpatrick Diane C. , Coffin D. Earle
Published: November 2006

Results are presented for the levels of chromium, cobalt, copper, iron, manganese, nickel and zinc in 190 cured meat samples. The average and range of each of the trace metals, in parts per million, are as follows: chromium 0.06 (n.d.‐1.27); cobalt 0.06 (n.d.‐0.41); copper 0.73 (n.d.‐1.80); iron 16.6 (4.0–52.4); manganese 0.26 (0.01–1.15); nickel 0.19 (n.d.‐1.04); zinc 24.2 (6.9–56.6).
Cold‐contracture and atp‐turnover in the red and white musculature of the pig, post mortem
Authors: Bendall J. R.
Published: November 2006

Cold‐contracture at 2°C has been studied in some 8 multitoned muscles in the hind limb of the pig, in relation to the myoglobin content. Maximal myo‐fibrillar ATPase activity has also been measured, as a guide to muscle speed. Contracture occurs in two phases, the first phase being highly pH and load‐dependent. The latter is much restricted in extent below pH 6.7. Second phase contracture is akin to rigor contracture at higher temperatures; it can be extensive in some muscles, such as LD and SM(W) which often have initial pH values too low for phase 1 contracture to occur. Phase 1 contracture is highly correlated with the myoglobin content whereas muscle speed is inversely related to it. In these pig muscles, therefore, the fast/white, slow/red rule applies in all cases except the LD, which is white and fast, but cold‐contracts as vigorously as the red muscles. An explanation of this anomaly is put forward in terms of the actomyosin ATPase, turned on by the postulated release of Ca2+ at temperatures below 15°C.
Occurrence of β‐hydroxybutyric acid in incubator reject eggs
Authors: Robinson David S. , Barnes Ella M. , Taylor Judi
Published: November 2006

A simplified method for extraction of β‐hydroxybutyric acid from whole egg prepared from incubator reject eggs is described. It is concluded that the presence of 15.95 ± 8.54 mg of β‐hydroxybutyric acid per 100 g of liquid whole egg would strongly indicate that the egg had been prepared from incubator reject eggs. There is no obvious correlation between the numbers and types of bacteria present and the amounts of β‐hydroxybutyric acid found in incubator reject eggs. The relative merits of a test for the presence of incubator reject egg in egg products based on the estimation of β‐hydroxybutyric acid as opposed to alternative proposed tests, described in the literature, are reviewed.
Trace metal content of chicken eggs
Authors: Kirkpatrick Diane C. , Coffin D. Earle
Published: November 2006

Results are presented for the levels of cadmium, chromium, cobalt, copper, iron, lead, manganese, mercury, nickel and zinc in each of 100 shelled chicken egg samples, as determined by atomic absorption spectrophotometry. The range and mean for each of the trace metals are as follows: cadmium, n.d. to 0.03 and 0.01 parts/million; chromium, n.d. to 0.15 and 0.06 parts/million; cobalt, n.d. to 0.06 and 0.03 parts/million; copper, 0.54 to 0.88 and 0.66 parts/million; iron, 17.1 to 27.5 and 21.5 parts/million; lead, n.d. to 0.08 and 0.01 parts/million; manganese, 0.14 to 0.53 and 0.29 parts/million; mercury, 0.001 to 0.023 and 0.006 parts/million; nickel, n.d. to 0.35 and 0.04 parts/million; zinc, 10.7 to 18.4 and 14.6 parts/million. No apparent differences were observed among the different regions of the country.
Influence of seed on thiocyanate content of radishes
Authors: Chong Calvin , Bible Bernard
Published: November 2006

The thiocyanate content was studied in seed and marketable root of 5 white and 8 red cultivars of radishes (Raphanus sativus L.) grown under greenhouse conditions. The SCN− content in seeds prior to planting was negatively correlated with the SCN− content in marketable roots of white cultivars. On the contrary, there was a corresponding positive correlation for red cultivars. Although larger seeds resulted in larger radishes, there was no difference in SCN− content in root of plants grown from different seed sizes. The evidence suggests a genotypic association between colour type and root/seed thiocyanate ratio of radish cultivars.
Some simple methods for the purification of pectic enzymes from Aspergillus usamii
Authors: Lanzarini Gaetano , Zamorani Arturo
Published: November 2006

In the course of an investigation of the enzymatic degradation of pectic substances by Aspergillus usamii Sakaguchi, we found that the fungus produced extracellular pectic enzymes in significant amounts, and the enzymes were able to macerate various kinds of pectic substances.22 The present paper reports and discusses the results obtained with several analytical techniques in the purification of a crude mixture of extracellular pectic enzymes produced by Aspergillus usamii Sakaguchi. Comparing chromatography on DEAE‐cellulose with DEAE‐Sephadex A‐50, the first gave optimal enzyme recovery and good separation, whereas the second demonstrated good active protein resolution but low recovery (with the exception of the 93% recovery of pectintranseliminase (PTE)). 2‐Ethoxy‐6, 9‐diamineacridine lactate (rivanol) was capable of separating the enzymes with good PTE and polymethylgalacturonase (PMG) recoveries. Acrylamide gel electrophoresis on an analytical scale separated the crude mixture into seven protein bands: the first and seventh were identified as pectinesterase (PE) and polygalacturonase (PG) respectively. The most important result of preparative electrophoresis was the isolation of PE. The question of separating PG from PMG is discussed.
Seasonal english market variations in the composition of South African and Israeli avocados
Authors: Pearson David
Published: November 2006

Avocados imported from South Africa in the summer and from Israel in winter were examined over a 12‐month period. The main changes over the seasons were a marked fall in the water content (South African from 78 to 50%, Israeli from 79 to 67%) with a concomitant increase in the amount of extracted oil (South African from 13 to 40%, Israeli from 11 to 23%). Apart from the oil, the amounts of protein, ranging from 1.2 to 2.4% (3.6–9.8% on the dry basis), and ash (approximately 1%) are higher than in other fruits. Avocados contain relatively little carbohydrate and the amount of sugars varies according to factors such as the time of picking and treatment prior to the analysis. The total sugars seldom exceed 1% and no sucrose was detected in any of the fruits examined. Oil is the major contributor to the energy value, which varies for all samples examined from 123 to 387 kcal per 100 g. As the fruit weight tends to show a seasonal fall the variation in the calorific value is not so great when calculated on a “typical half” which is the usual basis for dietary calculations. Formulae are presented for calculating the approximate calorific value from the oil content, and the oil figure from the water content.
Comparison of a new amylase found in barley with the amylases of the fungi of barley husk
Authors: Niku‐Paavola Marja‐Leena , Heikkinen Marjatta
Published: November 2006

The electrophoretic and antigenic properties of a new, partly characterised barley amylase have been compared with those of the different amylases produced by fungi living on barley husk. The purpose of this work was to ascertain whether the new amylase originates from barley or from the fungal contaminant. It was found that none of the fungi enriched from the grains in question produced amylases which had the same electrophoretic mobility as the new barley amylase or reacted with the antiserum made against it. On the basis of these results it seems clear that the new amylase originates from barley.
Nutritive value of raw potato for pigs
Authors: Whittemore Colin T. , Taylor A. G. , Moffat I. W. , Scott A.
Published: November 2006

Digestibility trials were undertaken with pigs weighing 45 kg to compare the nutritive value of dried cooked potato with raw ware potato, potato of high and medium glycoalkaloid content, sprouted and greened potato, and macerated potato centrifuged (dewatered) to remove 84% of the water. There was no effect attributable specifically to either glycoalkaloid, sprouting or greening. In relation to values obtained for cooked potato, raw potato treatments had lower apparent digestibility coefficients for nitrogen and a lower efficiency for nitrogen retention. When potato was dewatered, 84% of the nitrogen, but none of the starch, was lost in the effluent. Chymotrypsin inhibitor activity was high in all the raw potato stocks, but absent in cooked potato. It is suggested that the presence of a chymotrypsin inhibitor contributed to the deleterious effects on nitrogen utilisation which resulted from the inclusion of raw potato into diets.
Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon
Authors: Knowles Michael E. , Gilbert John , McWeeny David J.
Published: November 2006

Nitrosation of the phenolic components of liquid smoke preparations has been shown to take place in model systems simulating gastric digestion of smoked bacon. The major products isolated have been shown to be o‐nitrophenols formed by oxidation, in the meat system, of the corresponding nitroso derivative. Similar compounds have been shown to be formed in actual samples of liquid smoked and traditionally smoked bacon during processing, frying and simulated digestion.
Photosensitivity from chlorophyll‐derived pigments
Authors: Tapper Brian A. , Lohrey Evelyn , Hove Edwin L. , Allison Russell M.
Published: November 2006

The photosensitisation of young albino rats fed diets containing specially prepared lucerne leaf protein concentrates (LPC) or purified pigments has been investigated. Signs of intense photosensitivity including death occurred after a few hours of illumination in animals fed a diet containing 20% LPC prepared by holding lucerne juice at 70 °C for 55 min. However a sample prepared by briefly heating juice to 90 °C was not active. Mixed chlorophyllides and purified pheophorbide a were strongly photosensitising whereas pheophorbide b was much less active and pheophytin a was inactive. Where strong photosensitisation occurred pigments derived from chlorophyll could be extracted from blood plasma and livers. Examination of stomach and intestine contents showed that dietary chlorophyllides and chlorophylls were converted to pheophorbides and pheophytins in the gut. The photosensitising potential of a diet can be related principally to the combined content of pheophorbide a and chlorophyllide a.
Influence of dietary rapeseed meals and selenium on egg production and egg tainting in laying hens
Authors: Blair Robert , Robblee Alexander R. , Dewar William A. , Bolton William , Overfield Norman D.
Published: November 2006

In 3 experiments 152 hens of differing strains were fed diets containing 0, 50 or 100 g Span, Canadian or European rapeseed meal per kg. Two strains, Shaver 288 and Babcock B300, laid white‐shelled eggs while three other strains, Shaver 585, Warren 14 and Thomber 404 laid brown‐shelled eggs. Egg production performance was not significantly affected by the inclusion of rapeseed meal in the diet. However the strains laying brown‐shelled eggs laid a high proportion of tainted eggs when rapeseed meal was included in the diet. All rapeseed meals led to a similar degree of tainting. Supplementing the diets with 1 or 2 mg selenium per kg did not significantly affect the incidence of tainting. Shell thickness, albumen height and Haugh unit were unaffected by the presence of rapeseed meal in the diet, and yolk colour was improved by the inclusion of Canadian and European rapeseed meals. On the basis of these and other findings it is recommended that rapeseed meal be omitted from diets at least for hens that lay brown‐shelled eggs until the taint problem has been solved.
Wheat flour proteins: The selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours
Authors: Shearer George , Patey Alan L. , McWeeny David J.
Published: November 2006

A gel‐filtration study of extraction of wheat proteins by eight separate solvent systems is presented and the nature of the protein classes extracted by each solvent has been quantified. As judged by carboxymethylcellulose ion‐exchange chromatography, gel‐filtration and starch‐gel electrophoresis, no storage changes have occurred in wheat flour gliadin and glutenin proteins extracted from flours kept at 25, 12 and ‐20 °C for 18 months. SDS‐polyacrylamide‐gel electrophoresis shows minimal change in the gluten molecular weight distribution on storage. Six and twenty‐year‐old flours were also tested.
Effect of aleurone cell damage on wheat fibre values as determined by the neutral detergent technique
Authors: Butcher John
Published: November 2006

The extent of aleurone cell damage suffered by wheat during grinding has been shown to have a profound effect upon its “neutral detergent fibre” value. Sound aleurone cells have been found to retain much of their contents during the fibre determination, while damaged cells retained none. The implication of these results upon previous work is discussed. Comparisons of NDF values of different wheat or bran samples are only meaningful when their preparation for testing has involved identical conditions of grinding.
Uptake by perennial ryegrass of iodide, elemental iodine and iodate added to soil as influenced by various amendments
Authors: Whitehead Davi D. C.
Published: November 2006

Perennial ryegrass was grown in pots in a sandy loam soil, into which iodide, elemental iodine or iodate had been incorporated at a rate of 20 mg I/kg. The uptake of iodine into the herbage was much greater from iodate than from the other two forms. Replacement of 5 % of the soil by well‐decomposed farmyard manure reduced uptake from all three forms of iodine more than ten‐fold. Similar replacement by chalk reduced uptake from iodide but increased uptake from iodate. The recovery of added iodine in three successive harvests of ryegrass ranged from 0.03% for elemental iodine in combination with soil + FYM to 2.16% for iodate in combination with soil + chalk.
Growth and yield of sugar beet in relation to potassium and sodium supply
Authors: Farley Ralph F. , Draycott A. Philip
Published: November 2006

Potassium fertiliser increases yield of sugar beet on most soils in Britain and sodium fertiliser gives a larger increase, whilst decreasing response to potassium. Sugar beet given factorial dressings of these elements was sampled periodically to determine whether they increase yield by similar effects on growth. Three experiments were made at Broom' Barn on a calcareous loam in 1971–73 and the results suggest that the two elements affect growth similarly. Both increased leaf area early in the season, improved the root: top ratio and increased sugar percentage in fresh and dried roots, all factors contributing to increased sugar yield. Analysis of the roots during September to December showed that neither element affected their processing quality; although each element increased its own concentration in the root juice, it proportionately decreased the harmful α‐amino nitrogen concentration.
Nitrogen utilisation by lambs fed a high roughage ration and supplemented with compacted starch‐urea or sulphur‐coated urea
Authors: Umunna Nnanyelum N. , Woods Walter R.
Published: November 2006

In two metabolism studies, lambs were fed pelleted brome hay supplemented with compacted starch‐urea or sulphur‐coated urea to examine their potential as slow ammonia release products and therefore their effect on nitrogen utilisation. In the first study, lambs supplemented with the compacted starch‐urea product had a non‐significant decrease in level of rumen ammonia as compared to lambs supplemented with feed grade urea; however, there was no increase in nitrogen retention. In the second study, sulphur‐coated urea effected a decrease in rumen ammonia concentration when compared to feed grade urea, But, sulphur coating resulted in decreased nitrogen digestibility and consequently increased faecal nitrogen. Nitrogen retention of lambs fed these products was therefore not improved as compared to lambs fed feed grade urea.
Amino acid and mineral salt content of tomato seed and skin waste
Authors: Tsatsaronis George C. , Boskou Dimitrios G.
Published: November 2006

Tomato seeds and skins from tomato pomace were analysed for their content of protein, ether extract, ash, crude fibre, total sugars, amino acids and several minerals. Protein hydrolysates from both the seeds and peels showed the presence of eighteen amino acids. K, P, Mg, Ca, Na and Cl were predominant among the minerals. Fe, Mn, Cu and Zn were found to be present in smaller quantities.
Higher protein content from nitrogen fertiliser application and nutritive value of milled‐rice protein
Authors: Eggum Bjø Rn O. , Juliano Bienvenido O.
Published: November 2006

An increase in milled‐rice protein content (N x 6.25) from 8.14 to 9.90% (at 12% moisture) in IR8 and from 9.90 to 13.0% in IR480–5–9 due to N fertiliser application had no significant effect on the lysine content of the protein and had little effect on the true digestibility, the biological value, and the net protein utilisation of the protein in growing rats.
Fatty acid composition of rice oils
Authors: Resurreccion Adoracion P. , Juliano Bienvenido O.
Published: November 2006

Analysis of rice oil methyl esters of two varieties by gas‐liquid chromatography showed that oil from bran‐polish and oil from milled rice extracted with petroleum ether had similar fatty acid composition and had oleic/linoleic acid ratios of about 1.0. However, milled rice oil extracted with chloroform/methanol had a higher linoleic acid content and a lower oleic acid content than oil extracted with petroleum ether.
Effects of ingredients on the oxidation of linoleic acid by lipoxygenase in bread doughs
Authors: Mann David L. , Morrison William R.
Published: November 2006

Flour and water doughs containing 1‐14C‐linoleic acid (18:2) and various ingredients were prepared to study the oxidation of linoleic acid by lipoxygenase in bread doughs. Lipids were extracted, treated with diazomethane, and 14C‐labelled fatty acid methyl esters separated by thin‐layer chromatography. Radioactivity was determined in silica gel bands containing unoxidised 18:2, hydroperoxy acids (L1), hydroxy acids (L2), hydroxyepoxy acids (L3) and trihydroxy acids (L4). Minor components detected by autoradiography were present mainly in L3 and L4. Recoveries of total radioactivity were always > 95%. Untreated flour‐water dough was mixed aerobically for ˜4 min, rested, and the lipids extracted after 10 min total dough time. Yields of 14C products were unoxidised 18:2 = 28.6 μmol, L4 = 93.9 μmol/100 g dry flour. Similar yields were obtained from ClO2‐treated flour, both after 10 min and 60 min dough time. Salt, salt + yeast, or salt + yeast + ascorbic acid in the dough did not reduce 18:2 oxidation significantly, but increased L3 at the expense of L4. Soya flour preparations inhibited linoleic acid oxidation by 25–44%, but pure soya lipoxygenase had no effect at all. Heat treatment reduced the inhibitory effect of soya flour. Accessible thiol groups were not essential for lipoxygenase activity or for the reduction of L1 to L2 since adding cysteine or N‐ethyl maleimide had negligible effects on the 18:2 oxidation products. Most of the flour carotenoids (xanthophylls) were bleached by wheat enzymes in non supplemented doughs, and all were bleached in doughs supplemented with soya flour. 14C‐labelled triglyceride was not oxidised except in doughs containing soya flour mixed in air (1.5% oxidation) or oxygen (3 % oxidation). Soya flour contains lipoxygenase isoenzymes (principally lipoxygenase‐2) which oxidise linoleate in triglycerides. This isoenzyme is evidently not present in wheat.
Unsaponifiable matter of crude and processed coconut oil
Authors: Moura Fe Jose A. , Brown William H. , Whiting Frank M. , Stull John W.
Published: November 2006

Coconut oil samples were taken prior to and during processing. Hydrocarbons, alcohols and sterols were separated from unsaponifiable matter (UNS) by column chromatography (c.c.) on Florisil and characterised by gas‐liquid chromatography (g.l.c.) Hydrocarbons ranged from the C‐17 to C‐32 straight chain homologs and squalene. Small amounts of iso‐ and/or anteiso and branched chain hydrocarbons were found. Straight chain, iso‐ and/or anteiso‐aliphatic alcohols, and four triterpenoid alcohols were identified. The UNS contained cycloartenol, α‐ and β‐amyrin and 24‐methylenecyloartenol. Campesterol, stigmasterol and β‐sitosterol were found, with the latter comprising as much as 69.0% of the total sterol fraction. Some minor changes were noted in relative distribution of certain components at various stages in oil processing.
Texture of cooked potatoes: Relationship between the compressive strength of cooked potato disks and release of pectic substances
Authors: Hughes J. Carey , Faulks Richard M. , Grant Alex
Published: November 2006

In experiments where the interaction of starch and cell size were kept to a minimum by taking identical material for each experiment (disks from the same tuber), the loss of compressive strength of potato tissue on cooking was found to be related to the release of pectic substances into the cooking liquor. This relationship was found to hold true whether large differences in compressive strength were produced by cooking the disks in water for varying lengths of time or by cooking disks in solutions of calcium or potassium chloride for fixed times. The release of starch into the cooking liquor was not related to loss of compressive strength when the results of a number of experiments from disks from the same tuber were compared.

Increased cooking time, or the presence of potassium chloride in the cooking solution, reduced compressive strength and increased the amount of pectic substances released. The presence of calcium chloride had the reverse effect. It was not clear whether the effects of calcium chloride were due to calcium per se or the pH of the solutions after cooking, which were inversely related to calcium chloride concentration.
Cold shortening capacity and beef muscle growth
Authors: Davey C. Lester , Gilbert Kevin V.
Published: November 2006

Cold shortening capacity is related to animal growth. For unloaded strips of beef sternomandibularis muscles the degree of cold shortening developed at 2 °C during the pre‐rigor period increased from approximately 0.2 for small young calves to 0.6 for large old bulls. This growth‐dependent capacity to cold shorten is even more pronounced in muscle strips shortening isometrically. Thus in terms of power development, it increases forty‐fold with the growth of beef sternomandibularis muscles to their mature sizes. In contrast, temperature sensitivity of the phenomenon is virtually the same for both small and large animals with the tendency to cold shorten declining in both to zero at 35 °C. These findings are important to meat chilling since they imply that cold shortening will be more pronounced the larger the carcass. This is offset to a degree by the fact that large carcasses will chill more slowly than smaller carcasses.
Cold shortening and cooking changes in beef
Authors: Davey C. Lester , Gilbert Kevin V.
Published: November 2006

Quantitative relationships have been established between pre‐rigor shortening in beef sternomandibularis muscle and cooking shrinkage and weight loss. Shortening induced by cold increases cooking weight loss and shrinkage across the meat grain, but reduces shrinkage along the fibre direction. The mechanism of fluid discharge from meat on cooking is determined by the degree of pre‐rigor shortening. In unshortened meat, cooking shrinkage along the fibre precedes discharge and transverse swelling occurs to accommodate entrapped fluids. During the cooking of highly shortened meat, fluid discharge occurs mainly across the fibres, the sarcolemmas of which presumably have been split during shortening. Consequently early swelling on cooking does nccur.
A study of the partition of copper in pig slurry and the effect of substrate copper content on the growth of Leptomitus lacteus
Authors: McGill Albert E. J. , Jackson Norman , Swinburne Terence R.
Published: November 2006

Samples of pig slurry were fractionated into solid and liquid fractions and analysed for copper using atomic absorption spectrophotometry. The analyses showed that the copper present was associated almost entirely with the solid fractions. The effects of storage temperature on the partition of copper between the groups of slurry fractions were investigated and a study of the effects of different concentrations of copper on the growth of the fungus Leptomitus lacteus was made.
Identification and quantitative analysis of sugars and non‐volatile organic acids in Chinese gooseberry fruit (Actinidia chinensis planch.)
Authors: Heatherbell David A.
Published: November 2006

The free sugars and non‐volatile organic acids in Chinese gooseberry fruit were extracted and separated by lead salt and ion‐exchange procedures. Sugars and acids were identified and quantitatively determined by gas‐liquid chromatography (g.l.c.) of their trimethylsilyl (TMS) derivatives. Glucose, fructose, sucrose and trace amounts of sorbitol accounted for the total sugars. Citric, quinic and malic are the major acids, the outstanding feature being the high content of quinic acid in mature fruit. Small amounts of phosphoric, ascorbic, glucuronic, galacturonic, oxalic, succinic, fumaric, oxalacetic and p‐coumaric acids are also present. Qualitative and quantitative analysis of acids prepared as lead salts agreed closely with the determination of acids isolated by the ion‐exchange procedure. Identifications of sugars and acids were confirmed by paper and thin‐layer chromatography. Reducing sugars, total sugars and titratable acidity were determined by AOAC methods and the results compared with those from g.l.c.
Changes in respiration and soluble carbohydrates during the post‐harvest storage of mushrooms (Agaricus bisporus)
Authors: Hammond John B. W. , Nichols Royston
Published: November 2006

The CO2 production and soluble carbohydrate content were studied in the cultivated mushroom (Agaricus bisporus) during storage at 18 °C. The pattern of postharvest respiration was seen to be dependent on the maturity of the sporophore at harvest. A post‐harvest respiratory peak was observed and this appeared to correspond with the phase of rapid gill development which occurs after harvest of immature, fruit bodies. The disappearance of significant quantities of mannitol from the sporophore during storage seemed to indicate that this was one of the main respiratory substrates during storage, although it was evident that other substrates were utilised. The results obtained are discussed in relation to the postharvest development of the sporophore and the function of its tissues.
The effects of ph on adsorption and desorption of potassium in a granitic soil
Authors: Varbanova Zdravka , Bache Bryon W.
Published: November 2006

Potassium adsorption and release was investigated on samples from six field plots maintained at pH values ranging from 3.8 to 7.5. The slope of the adsorption isotherms, representing the K buffering power of the samples, increased with pH because of the associated increase in cation exchange capacity. Within the pH range 3.8–5.9 there was no difference between the isotherms determined over 10 days compared with 30 min, and the desorption curves were essentially the reverse of the adsorption curves. For the samples with pH 6.7 and 7.5, however, more K was adsorbed over the longer period, and the desorption curves showed hysteresis indicating that some fixation may have occurred. The apparent lack of K fixation in all but the samples of highest pH was attributed to the low clay and high humus content of the soil.
The reduction by surfactants of leaf burn resulting from foliar sprays and a salt‐induced inhibition of the effect
Authors: Neumann Peter M. , Prinz Rivka
Published: November 2006

Foliar sprays of ferrous sulphate containing the organosilicone surfactant L77 formed films on bean leaf surfaces and caused only marginal burn damage. Sprays containing carbohydrate‐based surfactant formed drops on the leaf surfaces and caused severe burn damage. It was found that ferric citrate and some other chemicals inhibited the spreading ability of the organosilicone surfactant, possibly through the formation of complexes.
Root properties of sugarcane in relation to nutrient uptake
Authors: Abu‐Zeid M. Osman
Published: November 2006

An investigation was undertaken to measure the root properties, weight, surface area index (measured by the weight of saturated calcium nitrate solution covering the root surface), cation exchange capacity (CEC) and anion exchange capacity (AEC) of sugarcane roots and relate them to the uptake of N, P, K, Ca, Mg, Si and S by four sugarcane cultivars (H50–7209, H57–5174, NCo 310 and H56–5840) grown in solution and soil culture. The root CEC and AEC results were expressed as CEC or AEC/weight (mEq/100 g dry roots), CEC or AEC/area (mEq/100 g saturated calcium nitrate solution) and mEq CEC/pot or AEC/pot. In soil and solution culture, both CEC and AEC indices were not related to the amounts of cations and anions sorbed by the plant, probably because total ion uptake is primarily controlled by active process rather than exchange. In solution culture, the weight, surface area index, CEC and AEC of roots in each pot were significantly correlated with shoot weight and the uptake of N, K, Ca, Mg and S. The best relationship was obtained with the surface area index. In soil culture, only root weight was significantly correlated with shoot weight and the uptake of N, Mg and S.
The tenderness of cooked and raw meat from young and old beef animals
Authors: Davey C. Lester , Gilbert Kevin V.
Published: November 2006

The shortening‐toughness relationships for sternomandibularis muscles of young ox and large old bull have been compared. In both, toughness, measured by tenderometer, increases to a maximum at a shortening of 40%, and declines steeply from there at higher shortenings. This characteristic peaked relationship is obtained for ox and bull cooked both at 60 and 80 °C. However, toughness values for meat cooked to 60 °C are only about half those for meat cooked to 80 °C. In contrast to these similarities in the relationships for young and old animals, the rate of toughness increase with shortening in ox is considerably less than in bull. Thus toughness of ox at a given shortening and cooking temperature is considerably lower than that for bull, especially at high shortenings. A further distinction is made between the animals in that raw ox muscle does not give a peaked shortening‐toughness relationship, whereas raw old bull does. The results have shown that for longissimus and sternomandibularis muscles a trained taste panel is only sensitive to variations in toughness in the lower half of the range of shear force values determined by tenderometer. In the light of this, live animal characteristics and muscle shortening are both important in determining toughness measured by taste panel.
The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables
Authors: Murray Keith E. , Whitfield Frank B.
Published: November 2006

A survey has been made of the occurrence and relative amounts of 3‐isopropyl‐, 3‐sec‐butyl‐ and 3‐isobutyl‐2‐methoxypyrazines in a broad selection of raw vegetables. At least one of these compounds was detected in all but four and all three were identified in 13 of the 27 vegetable tissues examined. The technique is described for their separation, identification and estimation. This involved headspace collection of total volatiles on porous polymer traps, separation by trapping and transfer between capillary columns and mass spectral identification. A general synthesis of 3‐substituted‐2‐methoxypyrazines giving high yields and single end products is described. A possible biogenesis of the named compounds is discussed.
The effect of inoculation with Lactobacillus plantarum and addition of glucose at ensiling on the quality of aerated silages
Authors: Ohyama Yoshinobu , Morichi Toshiki , Masaki Shigehiko
Published: November 2006

In laboratory silos, into which air was introduced during the first 4 days, the changes during ensilage were examined using the following treatments: A, control; B, glucose addition; and C, glucose addition + L. plantarum inoculation. In four separate experiments using Italian ryegrass or cocksfoot, treatment A gave very poor quality of silages without exception, producing large amounts of higher VFA and no or little lactic acid. Treatment C gave excellent or satisfactory results producing large amounts of lactic acid or no VFA other than acetic acid, while the results of treatment B were variable. Changes in pH values and VBN levels also confirmed the improving effect of the combination of glucose addition and L. plantarum inoculation to the aerated silage.
Enzymatic determination of acetoin in wines
Authors: Masuda Hiroshi , Muraki Hiroyuki
Published: November 2006

An enzymatic micromethod for the determination of acetoin is described. The procedure involves spectrophotometric measurement of the amount of NADH utilised for the reduction of acetoin by 2,3‐butanediol dehydrogenase at pH 6.5. The enzyme, partially purified from a strain of Sarcina, is quite stable at — 17 °C. Some other carbonyl compounds, especially acetaldehyde and diacetyl, interfere in the procedure. This interference can be eliminated by the addition of o‐phenylenediamine to the sample solution. Acids, sugars and 2,3‐butanediol do not interfere. By this method satisfactory results can be obtained in direct determination of acetoin in wines. Some red wines may require a decolorisation treatment before assay, but the treatment has little influence on the determination.
The energetics of British agriculture
Authors: Blaxter Kenneth L.
Published: November 2006

An analysis is presented firstly of the biological energetics of UK agriculture in which the ultimate yield of edible food is related to primary plant production and solar radiation incidence. Secondly, the industrial energetics of British agriculture are dealt with in which agriculture is regarded as an industry in which the input is of materials which have required, for their production, energy as fossil fuel and the output is again edible food. The results show that primary plant output is 0.18% of solar radiation receipt and of this 12% is recovered as human food. This meets 57% of the requirements of the population for dietary energy and the labour of one man supports the dietary requirement of 48 people. UK agriculture accounts for 3.9% of the total UK primary fuel consumption and the farm gate output relative to total fossil fuel input is 0.6 : 1 while the edible food output is 0.3 : 1. The results of the analysis are discussed taking both a short term and long term view.
Energy utilisation in the glasshouse industry
Authors: Sheard George F.
Published: November 2006

The total annual energy consumption in Britain is about 9505×109 MJ of which agriculture directly uses less than 1.4% to produce over 50% of the country's food. Of the agricultural consumption, glasshouse heating uses 35%, or 900 000 tonnes, of fossil fuel annually. Heating costs account for about 30% of production costs of glasshouse crops. Boilers used on glasshouse holdings can operate at thermal efficiencies of 80–85% with an overall system efficiency of at least 70%. Ways of increasing efficiency are discussed.

Heat losses from glasshouses are high compared with other buildings due to the light‐transmitting envelope but can be reduced by good maintenance, provision of windbreaks and the use of insulating covers drawn over the crop at night. Double skinning by lining with clear plastic film offers attractive fuel savings but the consequential light loss and crop reduction is likely to result in a net monetary loss. Research on crop response to temperature has established optimum temperature regimes for most crops. Reduction of temperature to save fuel usually results in a loss of crop and income which greatly exceeds the fuel saving. The use of light modulated temperature controllers offers promise of increasing the output from a given fuel input. The use of waste heat from electricity generation and industrial processes is unlikely to give any benefit in the near future.
Changes in the sterol composition of olive oil on heating
Authors: Boskou Dimitrios , Morton Ian D.
Published: November 2006

The composition of sterol and 4‐methylsterol fractions isolated from virgin olive oil and from olive oil held at 180 °C for different periods of time, was determined by gas‐liquid chromatography. Characterisation of each sterol was carried out by gas‐liquid chromatography and in some cases by combined gas chromatography‐mass spectrometry. The percentage distribution of individual sterols in the fresh and heated samples indicated that citrostadienol deteriorates more rapidly upon heating than the other components of the 4‐methylsterol fraction. Among sterols Δ5‐avenasterol appeared more susceptible to air oxidation at high temperatures.
Lipids of potato tubers. Effects of storage temperature on total, polar and sterol lipid content and fatty acid composition of potato tubers
Authors: Galliard Terence , Berkeley Howard D. , Matthew Jennifer A.
Published: November 2006

Potato tubers (Majestic and Bintje varieties) were stored at 5 and 20 °C for up to 24 weeks. Only minor differences were observed in lipid composition of tubers stored at the two temperatures. Linolenic acid levels were slightly lower in the 10 °C stored tubers, although no significant differences were found in the proportions of the total polyunsaturated fatty acids of tubers at 5 and 20 °C. The effects on the fatty acid composition of Pentland Crown potatoes of short term storage at 30 °C are reported. It is concluded from this and from previous papers in this series that neither the choice of potato variety, nor of storage temperature for a given variety, is likely to reduce the polyunsaturated fatty acid content of potato sufficiently to avoid the problems experienced commercially in the oxidative degradation of polyunsaturated fatty acids to produce off‐flavours in potato products. The large changes in the proportions of the different classes of sterol lipids which have been reported to occur in potatoes during storage were not confirmed by the present studies.
Amino acid changes associated with the development of cold hardiness in perennial ryegrass
Authors: Draper Simon R.
Published: November 2006

During the development of cold hardiness in Lolium perenne there is a progressive increase in the free amino acid content of leaves, mainly due to an accumulation of glutamine and proline. These changes are largely reversed within 8 days if plants are transferred to higher temperatures which allow dehardening to occur. It is suggested that amino acid analysis could be used as a means of comparing the response of grass varieties to changing temperature regimes.
Composition of Saccharomyces fragilis biomass grown on lactose permeate
Authors: Delaney Rory A. M. , Kennedy Robert , Walley Bernard D.
Published: November 2006

Saccharomyces fragilis (NRRL y 1109) was grown on a medium composed of Cheddar cheese whey ultrafiltration permeate, supplemented with inorganic nitrogen. The biomass had a crude protein content of 49.5% and an ash content of 7.6%. The “true protein” content, based on a N fractionation procedure was 37.2% and the total nucleic acid content was 5.7%. Qualitatively, the amino acid composition of S. fragilis was similar to that reported for other whey‐yeasts. The quantity of individual essential amino acids was greater in the permeate grown S. fragilis. The sulphur containing amino acids, methionine and cyst(e)ine were present at a combined level of 3.2 g/16g N, compared with 2.2g/16 g N in a commercial whey‐yeast product. The chemical score (CS) and essential amino acid index (EAAI) were 58.2 and 76.0 respectively. Rats fed on a diet containing S. fragilis biomass as the sole source of dietary protein showed a net weight increase. NPUcarcass for S. fragilis protein was 67.0±3.9 compared with a value of 75.3±3.0 for a casein control. Supplementation of S. fragilis biomass with DL‐methionine(2 g/16 g N) raised the NPUcarcass value to 84.4 ± 2.8.
Influence of glucosinolates and high‐molecular factors on the nutritional value of low‐glucosinolate rapeseed meal
Authors: Josefsson Egon
Published: November 2006

In order to ascertain the reason for the prominent growth‐inhibiting effect of unheated low‐glucosinolate rapeseed meal, the nutritional value of various fractions of the meal was evaluated in growth experiments using mice. A meal containing myrosinase activity was not growth‐inhibiting after the low‐molecular compounds had been removed by dialysis. A hydrolysis of glucosinolates to isothiocyanates and oxazolidinethiones would probably not explain the marked antinutritional properties of the low‐molecular fraction. Heat treatment after autolysis did not improve the nutritional value of the meal. The harmful factors present in an autolysed meal could be extracted with methylene chloride. This extract contained nitriles, but no isothiocyanates or oxazolidinethiones. Thus, together with other information, the results suggest that the growth‐inhibiting effect of unheated, low‐glucosinolate rapeseed meal is mainly due to the presence of factors that direct the hydrolysis of glucosinolates towards nitrile production.
Physiological aspects of nitrate utilisation in a barley variety exhibiting high seed protein content
Authors: Edgar Kenneth F. , Draper Simon R.
Published: November 2006

A barley variety (Hiproly) which exhibits high seed protein content, was compared with the commercial variety, Ymer. Plants were raised to the seedling stage using a sand culture system. The effects of humidity, nutrient NŌ3‐N level, and stage of development, on leaf and root protein and NŌ3‐N contents, were assessed. The major difference between varieties was observed when the regression of leaf NŌ3‐N (mg/plant), on root NŌ3‐N (mg/plant) was examined. Unit increase in total root nitrate results in a larger increase in leaf nitrate in Hiproly than in Ymer. Possible explanations for this difference are discussed.
Polyphenol oxidase activity and browning of three avocado varieties
Authors: Kahn Varda
Published: November 2006

A comparison between the in vitro total and specific activity of polyphenol oxidase of three avocado varieties, Fuerte, Horeshim and Lerman, showed clear differences that were correlated with the in vivo rate of browning of the corresponding freshly cut mature fruit; Fuerte had the highest values, followed by Horeshim and then Lerman. A good correlation existed between the PPO activity in the crude homogenate of the fresh fruit and the crude enzyme extracted from the acetone powder prepared from each variety. The possibility that the relatively low PPO activity in the crude enzyme of the Lerman avocado was due to the presence of an inhibitor and to factor(s) degrading the enzyme, or that the relatively high activity of the Fuerte enzyme was due to an activator, was tested in various ways and ruled out. It was therefore concluded that the differences in the rate of browning of the three avocado varieties studied were directly related to the PPO activities as expressed in the crude enzyme fraction.