bluuebunny/crossref_metadata_2025 huggingface dataset:
Studies on the preparation, chemical composition and nutritive value of a spray‐dried soya food suitable for feeding weaned infants
Authors: Shurpalekar S. R. , Korula Soma , Chandrasekhara M. R. , Swaminathan M.
Published: November 2006

A process for the preparation of a spray‐dried food (26% protein, 18% fat) based on full‐fat soya flour, dextrin‐maltose mixture and hydrogenated groundnut oil and fortified with DL‐methionine and certain vitamins and minerals has been described. When packed in air in sealed tin containers, the food was organoleptically acceptable at the end of 6 months' storage at 37°. The protein efficiency ratio (PER) of the food was 2·47; fortification of the food with DL‐methionine at a level of 4 g. per kg. markedly increased its PER to almost the same level as that of a control milk food of similar composition. The overall growth‐promoting value of the product, with or without added methionine as also that of 3 : 1 blend of the above foods with cane sugar was significantly higher than that of the milk food or milk food‐sugar blend. However, no significant differences were observed in the feed efficiency ratios obtained for soya food (with or without added methionine) and milk food. It may be concluded that in many developing regions where milk is in short supply and soya‐bean is readily available, the spray‐dried food costing only about 4s. per kg. and possessing an overall nutritive value comparable to that of a milk food of similar composition can be manufactured on large scale and used for supplementary feeding of weaned infants.
Lipids and protein denaturation in fish muscle
Authors: Olley June , Duncan W. R. H.
Published: November 2006

Gas‐liquid chromatography has been used to determine the composition of the neutral lipids and phospholipids of the musculature of several species of fish. The nature of the free fatty acids (FFA) developed during cold storage of these species has also been examined. The phospholipids of three teleosts and an elasmobranch were similar containing 50–60% C20 + C22 Polyenes.

An attempt has been made to correlate the rate of protein denaturation in these species with the nature of the FFA produced during cold storage. There were no immediately obvious trends either in the nature of the FFA produced or in the composition of the phospholipids or neutral lipids from which the FFA derived. However, species with higher percentages of C22 hexaenes in the FFA liberated during frozen storage did on the whole show greater rates of protein denaturation.
Distillation of pyrethrum extract in a wiped‐wall, falling‐film, short‐path still: Separation of ‘pyrethrin I’ and ‘pyrethrin ii’ and determination of their relative biological activities
Authors: Goldberg A. A. , Head S. , Johnson P.
Published: November 2006

Pyrethrum oleoresin has been distilled in an industrial 12‐in. wiped‐wall, falling‐film, short‐path still in order to produce a decolorised dewaxed pyrethrum extract. The distilled material was free from isopyrethrins and a series of bio‐assays showed the biological activities of the distilled and undistilled extracts to be identical.

Substantially pure ‘Pyrethrin I’ and ‘Pyrethrin II’ have been obtained by fractionation of pyrethrum extract in a similar 2‐in. still. It was found that ‘Pyrethrin II’ has 3′2–4.0 times the knockdown activity of ‘Pyrethrin I’ against M. domestica; when synergised 5: 1 with piperonyl butoxide, however, ‘Pyrethrin II’ has only 1–9 times the knockdown activity of similarly synergised ‘Pyrethrin I’ against M. domestica. ‘Pyrethrin II’ has 0–95, 0–55 and 0–74 times the lethal activity of ‘Pyrethrin I’ against M. domestica, T. castaneum and C. oryzae respectively.
Separation and estimation of tocopherols in vegetable oils by thin‐layer chromatography
Authors: Rao M. K. Govind , Rao S. Venkob , Achaya K. T.
Published: November 2006

A method for separation of α‐, β‐, γ‐ and δ‐tocopherols by thin‐layer chromatography, and their subsequent colorimetric estimation, is described. Recovery is 97–98%, and no pretreatment of the unsaponifiable matter is necessary. The contents of individual tocopherols in a number of oils are recorded.
Physico‐chemical studies on agricultural sprays. VII—The visual assessment of spray coverage
Authors: Conibear Dorothy I. , Furmidge C. G. L.
Published: November 2006

The wetting ability of spray formulations is best assessed by a visual examination of the sprayed surfaces, but such a method is open to criticism in terms of observer bias and inaccuracy. By use of a panel of observers, the method has been examined to determine the magnitude of such errors and to find means of minimising them.

Inexperienced observers showed considerable underestimation in determining the proportional areas of leaf surfaces wetted, particularly over the centre of the wetting range (30–80% of surface area wetted). As expected, the accuracy was improved by the use of charts and of a system of wetting classification that widened the assessment steps over the centre of the range.

By including fluorescent tracers in the wetter solutions and photographing the wetted leaves under ultra‐violet light, the wetting was assessed also in terms of black areas on a white background. This proved to be much more accurate than direct leaf assessment and, although it cannot be recommended as a general method for wetting assessment, it is valuable for training observers by illustrating their errors.
Oxygen diffusion and aerobic respiration in columns of fine soil crumbs
Authors: Greenwood D. J. , Goodman D.
Published: November 2006

Experiments are described which support the validity of an equation defining the extent to which microbial aerobic respiration in columns of fine soil crumbs is restricted by diffusion in the gas phase between the crumbs.

Columns, exposed at one of their ends to air, but closed at the other, were prepared from sieved fractions of soil crumbs. Different aeration treatments were imposed by water‐saturation followed by draining to different extents. Since the respiration rate of soil micro‐organisms is unaffected by lowering the oxygen concentration down to approx. 3 μM, the respiration rates in such columns are proportional to the lengths of the zones having oxygen concentrations greater than 3μM and are thus aerobic. The equation was tested, therefore, by determining the lengths of these aerobic zones by two different methods (one based on the equation and one not) described in detail. The mean lengths determined by these methods were 4·3 cm. and 3·7 cm., respectively.
Separation and composition of ‘polar’ wheat‐flour lipids
Authors: Wren J. J. , Szczepanowska Anna D.
Published: November 2006

The lipids of an untreated white flour, which had been milled commercially from Canadian wheat, were extracted at −23° with chloroform–methanol and freed from contaminating non‐lipids (including lipophilic protein) by means of aqueous potassium citrate. They were then eluted on a preparative scale from columns of silicic acid, using continuous, concave gradients of methanol in chloroform and also pure methanol. The fractions obtained were examined by infra‐red and chemical methods, and by chromatography on aminoethylated paper. Eleven known classes of polar lipids were identified, each class being estimated to account for between 1% and 15% of the flour lipids. Other classes were detected but remain unidentified.
Amino‐acid composition of lucerne and of lucerne and grass protein preparations
Authors: Wilson R. F. , Tilley J. M. A.
Published: November 2006

The ammo‐acid composition of lucerne herbage cut at six stages of maturity has been determined by an ion‐exchange chromatographic procedure and compared with that of protein preparations isolated from lucerne and grasses.

The protein preparations from grass and lucerne were of closely similar amino‐acid composition; no appreciable difference in composition could be detected between protein preparations from young or mature lucerne.

The amino‐acid composition of lucerne‐herbage N differed from that of the protein preparations; this difference arose because these herbages contained about 30% of their nitrogen in a water‐soluble form, only part of which was present as free amino‐acids. The amino‐acid composition of lucerne herbage changed little as maturity increased.
Relation of the formulation of cattle sprays to the deposition and loss of DDT
Authors: Roulston W. J. , Schnltzerling H. J.
Published: November 2006

The deposition and loss of DDT from various DDT formulations sprayed on to cattle were investigated as part of a general study aimed at increasing the persistence of acaricides on cattle. Exceptionally high DDT deposits resulted from several types of formulations: (a) a cationic emulsion, the charge of which was adjusted to take advantage of the known negative charge on cattle hair, (b) an emulsion which broke during spraying, possibly through the hardness of the water, (c) a wettable powder. The high deposition from (a) was presumably due to the electrostatic attraction of the emulsion droplets to the hair and that of (b) and (c) to the filtering action of the hair on the relatively large particles in the spray fluid.

The time for half the initial deposit to be lost from the hair of cattle was used as a basis for comparison. Within experiments the rate of loss of DDT varied little and the rate was unaffected by addition of resins or ‘stickers’. It is apparent that the factors involved in the removal of DDT from cattle coats differ in nature from those affecting deposits on inert surfaces.

The rate of loss was less in winter than in summer.
The effects of certain salts on doughs
Authors: Bennett Ruth , Ewart J. A. D.
Published: November 2006

The effect of sodium lactate and some other salts on the extensometer curves of wheaten flour doughs is usually to increase the breaking stress and reduce the extensibility. Anions which can crosslink by means of secondary forces appear to have more effect than the chloride ion. The effects of salts on dough become more marked as the protein content decreases. This is probably because low‐protein flours contain a higher proportion of salt‐soluble proteins which adsorb ions strongly and take up an extended configuration in salt solutions, thus increasing the intermolecular cohesion of the network.
Measurement of colour in tea infusions. I.—Effects of tea composition on the colour of infusions
Authors: Smith R. F. , White G. W.
Published: November 2006

A spectrophotometric method was used for determining theaflavin and thearubigin contents, and colour and brightness of infusions of samples of garden tea selected according to tea tasters' descriptions of the colours of their infusions. The results indicated differences in composition according to the country of origin and type of manufacture. After the addition of milk to the infusions, the colours were measured by reflection spectrophotometry, and correlations were found between % Reflectance at 700 mμ, % Brightness calculated from, absorbance at 460 mμ, and tea tasters' assessment of ‘brightness’. Further confirmation was thus obtained of the importance of theaflavins in determining the ‘brightness’ of tea infusions, and hence in providing an indication of the quality of black teas.
The quality of Canadian Amber Durum wheat grades and the role of a pentosan‐rich fraction in macaroni dough quality
Authors: Bains G. S. , Irvine G. N.
Published: November 2006

Apart from differences in constituents, such as ash, protein, gluten, yellow pigment, and farinograph curve characteristics of semolina milled from various grades of Canadian Amber Durum wheat, the importance of a pentosan‐rich fraction recovered during the washing of gluten is indicated. The pentosan content of the crude fraction ranged from 27·7 to 39·6% and appears to be associated with protein and polyglucosan. Its significance in determining dough quality and its relation to grade are discussed. The mixing time and the stability of macaroni doughs are increased when this fraction is added at levels of 2 to 3% to semolinas of the higher grades, No. 2 C.W. and No. 3 C.W. Semolinas from the higher grades contained relatively lower amounts of the crude fraction than the lower grades. Under similar conditions of gluten washing, semolinas of the Grades No. 2 C.W., No. 3 C.W., Extra No. 4 C.W., No. 4 C.W., No. 5 C.W., and No. 6 C.W. were found to contain 1·59, 1·69, 2·15, 2·25, 3·08, and 3·77%, respectively, of the pentosan‐rich fraction.
The amino‐acids of sugar cane. I.—The amino‐acids of cane‐juice and the effect of nitrogenous fertilisation on the levels of these substances
Authors: Parish D. H.
Published: November 2006

Twenty‐three amino‐acids have been detected in cane juice, pipecolic acid, methionine, tryptophan and β‐alanine for the first time, and the presence of a hydroxypipecolic acid is suggested; the presence of arginine is confirmed.

Increasing the supply of nitrogen increases markedly the amides asparagine and glutamine and less markedly the basic amino‐acids lysine, histidine, arginine and tryptophan. The neutral and acidic amino‐acids tend to increase and then decrease in level with increasing nitrogen supply.
Determination of total carbon in soils by wet combustion
Authors: Enwezor W. O. , Cornfield A. H.
Published: November 2006

A digestion–purification train using sulphuric–phosphoric acid and potassium dichromate and employing a gravimetric finish is described for the determination of total organic carbon in soils. Interference of volatile mineral acids, chlorine and chromyl chloride (derived from chloride present in the soil) is prevented by using a bubbler containing a solution of sodium acetate, acetic acid and potassium iodide. The results obtained for total carbon in a number of mineral soils were very similar to those obtained by the Pregl dry combustion method.
Synergistic effects of some compounds related to 2‐diethylaminoethyl 2,2‐diphenyl‐n‐pentanoate (SKF 525A) on the insecticidal activity of pyrethrins
Authors: Bates A. N. , Hewlett P. S. , Lloyd C. J.
Published: November 2006

A number of compounds related to SKF 525A were tested for synergism with pyrethrins, using Lesser Mealworm beetles, Alphitobius laevigatus, and houseflies, Musca domestica, as test insects. SKF 525A had previously been shown to be active, whereas 2,2‐diphenyl‐n‐pentanoic acid and 2‐diethylaminoethanol were inactive. Several active compounds resulted from esterification of 2‐diethylaminoethanol with diphenylacetic acid and 1‐substituted diphenylacetic acids. Most modifications of the alcoholic moiety of active 2‐diethylaminoethyl esters destroyed activity. Active compounds resulted when a 2‐diethylamino group was joined to a diphenylmethyl group through an ester, ketone or ether linkage, but the analogous amide was inactive. 2‐Diethylaminoethyl piperonylate probably owed its activity to its piperonyl group. None of the compounds investigated approached piperonyl butoxide in synergistic activity.
The search for a veterinary insecticide. I.—Sulphonamides and disulphonamides active against sheep blowfly
Authors: Greenwood D. , Harrison I. R.
Published: November 2006

Laboratory and field test methods are described for assessing the activity of chemicals for the control of sheep blowfly Lucilia sericata (Meig.). The essential properties for a sheep blowfly insecticide are discussed. Screening results for several series of sulphonamides and disulphonamides, with and without N‐substituents, are presented. Although some disulphonamides showed high activity, none had the necessary persistence for use in a sheep‐dip.
The cyanogenic glucoside content of cassava and cassava products
Authors: Wood By T.
Published: November 2006

A simple and rapid procedure for the assay of the cyanogenic glucoside in cassava preparations has been developed. The HCN is liberated by autolysis of the ground tissue followed by distillation with acid into sodium carbonate solution, and estimated from the orange colour developed with picric acid.

The reproducibility and reliability of the assay was evaluated using plant material and aqueous extracts of the glucoside. Storage of plant tissue and extracts at −20° diminishes the rate of breakdown of the glucoside.

Values were obtained for the HCN content of peeled cassava tuber, cassava leaves, cassava peel, konkonte flour and garri. More than 100% variation was found between the content of neighbouring sectors of the same tuber. It was confirmed that the peel is a rich source of glucoside.
The in vitro and in vivo oxidation and hydrolysis of malathion by wheat grain esterases
Authors: Rowlands D. G.
Published: November 2006

Wheat grain esterases were shown to oxidise malathion to malaoxon which had no lasting inhibitory effect on those hydrolytic enzymes involved in the degradation of malathion. Breakdown of malaoxon proceeded by routes similar to those for malathion and it was concluded, from the small amount of malaoxon produced in a short storage trial, that oxidation played only a minor role in the degradation of malathion by wheat grain esterases.
The effect of heat in drying on the nutritive value of wheat for animal feed
Authors: Milner C. K. , Woodforde J.
Published: November 2006

Samples of Koga II wheat, harvested at 22% moisture and dried in streams of air heated to 180° F for 37 min., 220° F for 26 min. or 220° F for 120 min., were incorporated into two series of diets for young growing chicks. No significant differences were found between the samples, either when fed as sole protein source or when fed as the major energy source in completely adequate rations. None of the samples was significantly different from a control sample of wheat dried at 80° F.
Factors influencing the pyruvic acid content of wines
Authors: Rankine B. C.
Published: November 2006

The pyruvic acid content of 67 Australian commercial varietal unblended wines, determined by a rapid enzymic method (details given) ranged from i to 123 p.p.m., mean 29 p.p.m. Dessert wines from irrigated Muscat Gordo Blanco grapes were high in pyruvic acid and red table wines which had undergone malo‐lactic fermentation were low. Otherwise grape varieties (13 examined), viticultural areas (10) and vintage years (6) had no obvious influence.

Yeast strain markedly influenced the pyruvic acid content of 100 experimental wines made on a laboratory scale, and appears to be the major factor affecting the pyruvic acid content of wine. The content was usually higher at 30° than 15° although yeasts varied somewhat in this respect.

Significant interaction between grape variety and vintage year occurred with 72 experimental white table wines on the pilot plant scale. The separate effects of soil type, grape variety and vintage year were not significant.

The significance of pyruvic acid on wine quality, and particularly on binding of sulphur dioxide, is discussed.
Quantitative changes in the polyphenols during the processing of tea leaf and their relation to liquor characters of made tea
Authors: Bhatia I. S. , Ullah M. R.
Published: November 2006

Quantitative changes occurring in the polyphenolic make‐up of tea shoots during manufacture of black tea are recorded. It has been shown that in addition to (—)‐epigallo‐catechinand (—)‐epigallocatechin gallate, significant amounts of (—)‐epicatechin gallate and theogallin are also consumed during the fermentation process. The loss in (—)‐epigalloca‐techin gallate has been used to calculate the extent of cell distortion incurred by leaf during rolling and cutting in different types of manufacturing machinery. The total colour produced per unit mass of the important catechins consumed in fermentation is highest for Legg‐cut, less for C.T.C. and least for the conventional method of manufacture.
The determination of steam‐volatile fatty acids in rumen liquor, blood plasma and milk fat
Authors: Storry J. E. , Millard D.
Published: November 2006

Methods for the determination of steam‐volatile fatty acids in rumen liquor, blood plasma and milk fat by gas–liquid chromatography are described, and the precision and advantages of the methods are given.
Fumigation of agricultural products. XIX—methyl bromide fumigation of narcissus bulbs infested with stem nematode, Ditylenchus dipsaci (Kühn)
Authors: Purnell R. E. , Hague N. G. M.
Published: November 2006

Narcissus bulbs are damaged by methyl bromide at dosages (above 500 mg.h./l.) lethal to the nematode. Warm storage before fumigation reduces phytotoxicity but decreases nematode susceptibility.
The mineral composition of apples III.—the composition of seeds and stems
Authors: Wilkinson B. G. , Perring M. A.
Published: November 2006

The mineral composition of apple fruit seeds and stems has been determined to supplement similar information previously obtained for the flesh of apples. The stems are similar in composition to apple tree shoots and are especially rich in calcium. The seeds are especially rich in nitrogen and magnesium. Inclusion of stems and/or seeds in homogenised samples of apple fruit could result in considerable errors in estimations of some elements, particularly calcium, nitrogen and magnesium. Potassium and sodium figures would be little affected.
Properties of animal depot fat in relation to dietary fat
Authors: Dahl Olle , Persson Kai‐Åke
Published: November 2006

The quality of the depot fat in ruminants is only slightly affected by the dietary fat. Non‐ruminants like pigs, however, deposit ingested unsaturated fatty acids selectively. This may give rise to a depot fat with a higher iodine value than the dietary fat.
Elasticity coefficients and texture of cooked dried peas
Authors: Crean D. E. C. , Haisman D. R.
Published: November 2006

The elasticity coefficient of peas can be estimated from the distance they bounce when dropped vertically on to an inclined plane. The rebound range is related to the texture of the peas, and the standard deviation of the rebound range is a good measure of variation in the texture of the peas in a batch.
The oxidation of ascorbic acid and its improver effect in bread doughs
Authors: Meredith Peter
Published: November 2006

The breadmaking improver action of ascorbic acid has been determined by measuring its effect on load–extension curves of fermenting doughs. By mixing in nitrogen it is shown that air is involved in the reaction and that the oxidation product dehydroascorbic acid, can function equally well as an improver in nitrogen or air. The improver and oxidation reaction are partly inhibited by sodium diethyldithiocarbamate but not by versene. The oxidation–reduction system re‐uses ascorbic acid during fermentation. Oxidation catalysts present in flour are not limiting in the ascorbate improver reaction. Bromate accentuates ascorbate improvement so that a mixture of bromate and ascorbate is more effective than the sum of their separate actions. Ascorbate and dehydroascorbate have both an immediate improver effect and an effect which increases with time.
Effects of type of potash and rates of nitrogen, phosphate and potassium in fertilisers on growth, yield and quality of potato crops
Authors: Henderson R.
Published: November 2006

Eleven experiments were made in Scotland to compare the effects of fertiliser sulphate and muriate of potash on the growth, yield and quality of potato crops. Potassium bicarbonate was also tested in nine of the experiments. There were two rates of nitrogen and potash in all cases and of phosphate in six.

In general, sulphate gave more seed, less ware and more total crop than muriate, indicating that both the number and the size of tubers were affected by the exchange, number more than size. There were large differences between sites in the exchange effect, but the reasons for this were not clear.

Sulphate generally gave a drier potato with higher content of dry matter and higher specific gravity than muriate, and also a mealier product when cooked. Intersite differences in quality were very large.

The higher nitrogen rate reduced seed and total yields but the higher phosphate rate increased yield. The higher potassium rate reduced the weight of seed but increased ware and total yields.
Chlorinated pesticide residues in lamb and mutton fat following dipping and other treatment
Authors: Egan H.
Published: November 2006

Fat from sheep slaughtered at various intervals following treatment with dieldrin (1958) or with γ‐BHC (1961) were examined for residues of these respective pesticides. From the results the approximate rates of diminution in residue during the weeks following the treatment are calculated. Results are also presented for the residue levels found in a limited survey of carcass fat taken from slaughter houses during 1962 in the normal course of marketing in England and Wales: in this survey the previous history of individual animals was carefully traced and comments on the residue levels found are related to this.
Nitrogen redistribution during ensilage at low moisture level
Authors: Brady G. J.
Published: November 2006

The redistribution of nitrogen which occurs during the wilting of immature ryegrass to moisture contents of 51% and 40%, and during its ensilage in air‐tight containers at these moisture levels was measured. The extent of protein hydrolysis was less at the lower moisture level, and evidence was also gained that metabolism of the amino‐acids released was less extensive in the drier samples. A passage of nitrogen into proline residues which occurred rapidly during wilting, did not proceed when the grass of low moisture content was stored anaerobically.
The pyrethrins and related compounds VII.—new pyrethrin‐like compounds with ester and ketonic groups in the alcoholic side chain
Authors: Corral C. , Elliott M.
Published: November 2006

Pyrethrin‐like esters of a new type were obtained by reaction of the 4‐bromo derivatives of esters (Et, Pr, Ph) of 3‐methylcyclopent‐2‐enone‐2‐acetic acid with silver chrysanthemates. The structure of the intermediate bromo compounds and hence of the esters was deduced from the ease with which hydrogen bromide was eliminated by tertiary amines to give cyclopentadienones. 2‐Acetonyl‐3‐methylcyclopent‐2‐enone was prepared and by similar reactions gave a chrysanthemyl derivative.
Sources of energy for the lactating dairy cow
Authors: Burt A. W. A.
Published: November 2006

The overall efficiency of energy conversion by the lactating cow is briefly discussed, together with some effects of variation in the amount of concentrates fed due to variation in productivity. The diurnal changes in the concentration and ratios of rumen volatile fatty acids, associated with a particular feeding routine, were shown to have considerable effects upon the relative caloric contributions of the different volatile fatty acids. Changes in management may therefore be important, and the difficulties of measuring these are discussed.

Additions of orthophosphoric acid to diets containing urea depressed the digestibility of dietary organic matter and crude fibre, but had little effect upon rumen pH. Subsequent rumen‐ammonia levels, reflecting rate of release from these diets, were directly related to rumen pH at the time of feeding.
Effects of gibberellic acid and (2‐chloroethyl)‐trimethylammonium chloride on potato growth and development
Authors: Dyson P. W.
Published: November 2006

The effects of gibberellic acid (GA) and (2‐chloroethyl)trimethylammonium chloride (or Chlorocholine chloride, CCC), on growth of potatoes in pots were measured by growth analysis. GA was applied to the'seed piecesand CCC to the soil at emergence.

GA accelerated emergence and stem growth but delayed leaf and tuber growth. CCC decreased growth of stems, leaves and stolons and caused tubers to form earlier. CCC did not modify the effects of GA. The initial effects of both regulators were reversed in the later stages of growth, so that yield and leaf area duration were unchanged.
Fermentation studies on red clover
Authors: McDonald P. , Stirling Anna C. , Henderson A. R. , Whittenbury R.
Published: November 2006

Two experiments were carried out to study the fermentation changes occurring during the ensilage of red clover (Trifolium pratense). In the first experiment red clover containing 11·8% of water‐soluble carbohydrates (WSC) was bruised and ensiled, the treatments being: control, molassed, inoculated, and wilted. All silages were well preserved (pH 3·9–4·0), the gaseous losses being lowest in the control and inoculated herbages.

In the second experiment the effect of bruising red clover before ensiling was studied. Two silos were filled with long material (WSC—9·7%) and two with bruised material (WSC—8·0%). The bruised silages were well preserved (pH 4·0–4·1) and the bruising treatment resulted in lower gaseous losses than those which occurred in the production of the non‐bruised silages (pH 4·3).

The results show the advantages of bruising clover and indicate that wilting, addition of molasses and inoculation of the clover may be advantageous. Feeding trials, using sheep, were carried out to determine digestibilities and intakes and the importance of the results is discussed.
Effect of some plant growth retardants on the oleander aphid Aphis nerii(boyer)
Authors: Tahori A. S. , Halevy A. H. , Zeidler G.
Published: November 2006

Oleander leaves, the stem base of which were held in solutions of Phosfon (2,4‐dichlorobenzyltributyl phosphonium chloride) and other plant‐growth‐retarding compounds were unable to support populations of the oleander aphid. A Phosfon concentration of 10−3M eliminated the aphid population.
Soil potassium and the growth of vegetable seedlings. II.—Effect of potassium and ammonium salts on the growth and composition of seedlings
Authors: Haworth F. , Cleaver T. J.
Published: November 2006

The effects of applications of potassium nitrate, potassium sulphate with ammonium nitrate, and farmyard manure (FYM) with ammonium nitrate on the growth and mineral composition of seedlings of lettuce, cabbage, onion and carrot were measured. The main purpose of the experiment was to find whether the sulphate in potassium sulphate supplying 400 lb. of K per acre damaged seedling growth; the results show that it did not.

The FYM applications increased the cation‐exchange capacity of the soil (by 27%) and the amount of exchangeable potassium in the soil but had little effect on the exchangeable calcium and magnesium contents. The effects of these changes and of the added fertilisers on the availability of soil potassium and on the concentrations of the major cations in an ‘equilibrium soil extract’ are considered.

Seedlings grown in soil with a given Na+/K+ ratio in the ‘equilibrium soil extract’ took up much less Na+ than seedlings grown in sand culture where the Na+/K+ ratio in the nutrient solution was the same as that in the ‘equilibrium soil extract’.
Changes in the non‐volatile organic acids of ryegrass during air‐drying
Authors: Melvin Jean F.
Published: November 2006

Experiments have been carried out to determine the nature of the changes in the nonvolatile organic acids of ryegrass during air‐drying. Malic acid increased and citric and succinic acids decreased throughout most of the drying period. Quinic acid tended to increase. Aspartic acid was not detected in the fresh grass, but appeared early in the drying. Increases in glutamic and aspartic acids were less than those expected from the protein breakdown. Pyrrolidonecarboxylic acid has formed during the latter part of the drying.
N‐acylation of N‐methylcarbamate insecticides and its effect on biological activity
Authors: Fraser J. , Clinch P. G. , Reay R. C.
Published: November 2006

N‐Acylated N‐methylcarbamates have been prepared and tested for contact/stomach poison and systemic insecticidal activities, mammalian toxicity and in vitro anticholinesterase activity. The N‐acyl derivatives in general have lower mammalian toxicities and somewhat lower insecticidal activities than the corresponding unacylated N‐methylcarbamates and are relatively poor inhibitors of bee cholinesterase. Tentative reasons are given for these effects.
Estimating protein quality of meat products from the content of typical amino‐acids and creatine
Authors: Dahl Olle
Published: November 2006

Determinations are made by the hydroxyproline, tryptophan, creatine and watersoluble guanidino compounds in different types of meat product as a means of assessing the relative merits of these products in comminuted meat preparations. There is an inverse correlation between tryptophan and hydroxyproline contents.
The surface lipids of fresh and processed raisins
Authors: Radler F.
Published: November 2006

The surface lipids of the grapes from varieties used for the production of Sultanas, raisins and currants were extracted with chloroform. A further separation of the extracts with light petroleum yielded the insoluble ‘hard wax’ which consists mainly of oleanolic acid, and the soluble ‘soft wax’. This fraction was separated by chromatography on aluminium oxide into the hydrocarbon, ‘ester‐aldehyde’, alcohol and acid fractions. The composition of the hydrocarbon and alcohol fractions of the surface wax of fresh grapes and the composition of the saponifiable fraction of lipids from dried and processed grapes has been determined by gas/liquid chromatography. The addition of oils to dried grapes can be detected and determined by chromatography on aluminium oxide or saponification and estimation of the fatty acids.
Isolation and characterisation of wheat flour proteins. I.—separation of salt‐ and acetic acid‐dispersible proteins by gel filtration, polyacrylamide gel electrophoresis, and sucrose gradient ultracentrifugation
Authors: Jankiewicz M. , Pomeranz Y.
Published: November 2006

Proteins extracted from wheat flour with 0·01 M‐sodium pyrophosphate buffer, pH 7·0, and with 0·05 M‐acetic acid were centrifuged, dialysed against 0·005 M‐sodium acetate buffer pH 4·1, concentrated by ultrafiltration at 43, and lyophylised. The proteins were dispersed in 0·005 M‐sodium acetate buffer pH 4·1 and fractionated on Sephadex G‐100 and Sephadex G‐200 columns. Based on separation according to average mol. wt. on Sephadex G‐100, the pyrophosphate‐dispersible proteins contained eight, and the following acetic acid‐dispersible proteins six fractions. Proteins extracted directly with 0·05 M‐acetic acid were separated into seven fractions. The distribution of protein moieties of different average molecular‐size ranges is detailed and shown to be different in the different extracts. Aggregation and disaggregation phenomena were observed during repeated re‐chromatography of high‐ and intermediate‐molecular weight proteins. Ultra‐centrifugation in a stepwise sucrose gradient at 45,000 g. at 4° and fractionation by polyacrylamide‐gel electrophoresis separated the protein into slow‐moving, intermediate‐ and high‐molecular weight moieties. The relative distribution of these moieties was correlated with the mol. wt. of the fractions eluted from Sephadex columns.
A recording instrument for the rapid evaluation of the compressibility of bakery goods
Authors: Babb A. T. S.
Published: November 2006

A recording dynamometer has been developed for the rapid examination of samples for firmness and compressibility. The instrument has two essential parts: (1) a platform which forces the sample against a compression block and (2) a measuring section using a strain gauge, which converts the forces as they develop into recordable electrical signals. Interchangeable compression blocks allow for wide variations of texture. Up to 27 samples of uniform thickness may be tested in 1 min. and the slices comprising 40 large loaves of bread may be examined within an hour. The peak forces developed are recorded and can readily be converted to modulus of axial compression. There are attachments for toughness measurements and for snap tests on products such as biscuits.
Tissue accumulation of DDT and its metabolites in the domestic fowl
Authors: Noakes Diana N. , Benfield C. A.
Published: November 2006

No clinical toxic effects or loss of condition were seen in any growing hen at any time during a feeding period of 15 weeks on diets containing 10, 50 and 250 p.p.m. of DDT, and no bird developed signs of poisoning during a subsequent partial‐starvation period of 3 weeks. There were no differences between the test groups and controls (without DDT) in respect of food consumption or weight gain.

At the end of the 15‐week feeding period, DDT, DDE and TDE (DDD) were found in the tissues in amounts roughly proportional to the dosage levels. The largest amounts were found in the fat, with lesser amounts in ovary, liver, muscle, brain and eggs. After three weeks on a reduced intake of control diet, DDT had disappeared from the liver and had slightly decreased in other tissues. There was a general trend towards decrease of TDE and increase of DDE in all tissues, but these changes were occurring very slowly.
The mineral content of S.22 ryegrass on calcareous loam soil in response to fertiliser treatments
Authors: Kershaw E. S. , Banton C. L.
Published: November 2006

A field experiment to examine the effect of ammonium sulphate, calcium nitrate and muriate of potash on the magnesium content of ryegrass is described. The nitrate form of nitrogen gave significantly higher levels than did the ammonium form. Potash depressed magnesium levels in the early season but had irregular effect later.

The effect of nitrate‐N application on the content of other minerals was also examined. Calcium and sodium followed a similar, but less marked, trend to that of magnesium, whereas potassium was not influenced by nitrogen source.
The constitution of leguminous seeds. IV. the Proteins of Phaseolus mungo
Authors: Zarkadas C. G. , Baker B. E.
Published: November 2006

Albumin and globulin fractions have been isolated from Phaseolus mungo grown in West Pakistan, by methods involving buffer extraction and salt precipitation. The fractions have been analysed by paper electrophoresis in veronal buffer (pH 8.6) and in acetate buffers (pH 3·61 and 4·35) Two of the globulin fractions each yielded one broad zone on electrophoresis in veronal buffer and three to six zones in the acetate buffers. Staining for ester‐linked phosphorus showed the presence of reactive material in one electrophoretic component of a globulin fraction.
The constitution of leguminous seeds. V.field peas (Pisum sativum L.)
Authors: Zarkadas C. G. , Henneberry G. D. , Baker B. E.
Published: November 2006

Samples of Canadian grown peas (Pisum sativum, Sterling variety) were selected on the basis either of their good or poor cooking characteristics.

The fatty acid compositions of the light petroleum extracts of the two pea samples and the amino‐acid compositions of the defatted meals were in most instances closely similar.

The dispersion of the nitrogenous constituents of the two samples of peas, by water and by sodium chloride solutions ranging in concentration from 0·005 to 1·0 N has been studied. Two minima were observed in the peptisation curves. Water alone peptised approximately 12% more of the protein in the quick cooking peas than in the poor cooking peas.

Albumin and globulin fractions have been isolated from the two samples of peas, by methods involving buffer extraction and salt precipitation. Paper electrophoretic analysis of the various protein fractions indicated that corresponding fractions obtained from the two pea samples contained similar electrophoretic components in the similar relative amounts.
The refractive index of the muscle of fish and shellfish. II.—measurement of changes in the muscle of cold‐stored prawns, Nephrops norvegicus
Authors: Elerian M. K.
Published: November 2006

Changes in the muscle of prawns during storage in melting ice or at subzero temperatures were followed by measurement of the refractive index. The technique, which is rapid and simple to operate, showed promise as a means of assessing the quality of either frozen or iced prawns.
Nutritive value and analytical characteristics of new and up‐to‐12 years old herringmeals
Authors: Laksesvela B. , Aga Anna T.
Published: November 2006

Feeding tests with chicks showed a marked loss in nutritive value when 7–12 year‐old samples were fed as sole protein source. When fed as supplements to other proteins age seemed to be of little importance. The inferiority of some samples as a sole protein source, apparently due to age, was shown to be accompanied by decrease in available lysine, although lysine was not the most limiting amino‐acid: pepsin–hydrochloric acid‐soluble‐N or free fatty acids values gave no useful information. Except that addition of herring oil to a fat‐extracted sample proved harmful during many years storage, the keeping qualities could not be related to raw material or processing, nor could any long‐term effect of BHT be found.
Physico‐chemical studies of pesticides. IV.solubilised pesticides
Authors: O'neill D. K. , Alexander A. E.
Published: November 2006

The behaviour of several relatively insoluble pesticides (γ‐BHC, carbophenothion, coumaphos, diazinon, fenchlorphos and malathion) solubilised in aqueous soap (sodium dodecyl sulphate, cetyltrimethylammonium bromide and dodecyltrimethylammonium bromide) solutions have been examined by in vitro dipping experiments with flour beetles (Tribolium confusum Duval).

Median lethal concentrations (C) and saturation solubilities (Cs) of the pesticides increased with soap concentration whilst their ratios (C/CS) which could be regarded as approximating their thermodynamic activities, decreased. The soaps, alone, whilst being sorbed from solution by the insects, removed cuticular material as did some common solvents (ether, hexane, methyl alcohol and methyl cyanide) but the effects were not sufficient to explain the changes in biological activity of the solubilised pesticides.

Changes in surface tension and viscosity of the solutions and the amounts of liquid retained by the beetles after dipping were small and did not appear to affect the toxicities of the pesticides tested. Biological response appeared to be determined by the rate of uptake of pesticide by the insect cuticle and hence was affected by the concentration of the soap micelles.
The use of sodium dodecyl sulphate in the study of protein interactions during the storage of cod flesh at –14°
Authors: Connell J. J.
Published: November 2006

An aqueous 1% solution of sodium dodecyl sulphate (SDS) will completely dissolve the myofibrillar proteins of fresh cod flesh, and of cod flesh stored at –14° until it is very tough. With the aim of detecting the formation of detergent stable intermolecular protein crosslinks during cold storage of cod flesh, a comparison has been made of the weight and z‐average molecular weights of the mixture of components in detergent solutions prepared from fresh cod flesh and cod flesh stored at –14° for various periods of time. This comparison has shown that very few, if any, such crosslinks are formed during cold storage of the flesh. By separately determining the average molecular weights of the individual constituent myofibrillar proteins in detergent solutions, probable limits to the extent of intermolecular crosslinking in the cold stored flesh by detergent‐stable bonds could be established.
Evolutionary experimentation in horticulture
Authors: Nelder J. A.
Published: November 2006

Evolutionary operation (EVOP) was introduced into chemical engineering as a systematic way of improving the performance of a plant by making small changes in the settings of the variables, followed by a movement towards the region of higher output as predicted by the analysis of the results. The process is thought of as continuous and concerned with the optimisation of a particular plant. This paper discusses an analogous procedure in horticulture, whereby evolutionary experiments (EVEX) are performed each year on a small fraction of a crop, the results being used to improve, e.g., fertiliser application on the whole area of the crop in the following year. Results are given for the first 2 years of an evolutionary experiment on self‐blanching celery, and some general questions relevant to the possibilities of EVEX are discussed.
The change in meat pigments in sausage making processes
Authors: Giddey C.
Published: November 2006

The colour of cured meat and sausages depends essentially on the chemical modifications of the natural pigments of animal muscle.

This paper deals with the influence of processing on the pigments and the control of their transformation by studying the refletion spectra of the surface of the samples. It is demonstrated that better curing conditions may be obtained by accurate control of the chemical modifications of pigments during the different stages of processing: curing, smoking, drying, etc.

The keeping qualities of non‐heated cured meat products (e.g., fermented sausages) depend essentially on the efficiency of the nitrosation process. Incomplete nitrosation of the porphyric pigments increases the sensitivity to discoloration by a Fe2+ → Fe3+ oxidation of the residual native myoglobin.
Studies on the lipids of flour. III Lipid binding in breadmaking
Authors: Daniels N. W. R. , Richmond J. Wendy , Eggitt P. W. Russell , Coppock J. B. M.
Published: November 2006

The proportions of easily extractable (free) lipid and residual bound lipid in dough and bread prepared by three different methods were determined and compared with the proportions of free and bound lipids present in the separate ingredients. Lipid binding increased during mixing to an extent dependent on the rate of dough development employed. The increase in bound lipid observed during dough mixing was due mainly to non‐selective binding of the available triglycerides. Diglycerides and free fatty acids were bound in preference to sterol esters and hydrocarbons, while the selective binding of polyunsaturated polar lipid represented only a small proportion of the observed lipid binding. After baking, the binding of polyunsaturated polar lipid accounted for half the observed increase in bound lipid, which may indicate that such lipids are of much greater significance in understanding the behaviour of bread in the oven than has been suspected hitherto. Nevertheless, this selectively bound polar lipid represents only a small proportion of the total bound lipid existing in dough and bread and is therefore not sufficient to affect significantly the overall fatty acid composition of either the total bound lipid or the remaining free lipid. It would appear that the presence of linoleic acid in a lipid is not sufficient in itself to ensure preferential binding during breadmaking.
The reaction between water‐soluble tree leaf constituents and ferric oxide in relation to podzolisatlon
Authors: King H. G. C. , Bloomfield C.
Published: November 2006

Sterile aqueous extracts of tree leaves dissolve ferric oxide, and the reaction products are sorbed on residual ferric oxide. Extracts of autumn‐fallen leaves and needles of oak, beech and larch, and picked Scots pine needles, were allowed to react with ferric oxide under conditions in which both the solution and sorption processes may be assumed to go to completion, and the effect on the composition of the extracts was determined. Under these conditions the net excess of solution of iron over sorption was quite small, and polyphenols, sugars, α‐amino acids and carboxylic acids were retained on the ferric oxide.
Initial fungicide deposits on leaves following application of zineb and burgundy formulations by spraying and dipping
Authors: Thomas W. D. E. , Potter L.
Published: November 2006

Aqueous dispersions of zineb with different surface‐active compounds were applied to leaves by spraying to beyond run‐off and by leaf immersion. Deposits from leaf immersion cannot be assumed to be similar to those from spraying with the same formulation. The deposits retained with increase of wetter concentration in the formulation were more dependent on the leaf type than on the wetter used. Deposits on lower surfaces of leaves were heavier than on upper surfaces.

Comparable tests with Burgundy showed that the effect on the deposit of increasing wetter concentration depends also on the active principle used.