bluuebunny/crossref_metadata_2025 huggingface dataset:
The value of sewage‐sludge ashes as phosphorus fertilizers
Authors: Cooke G. W. , Nixon H. L.
Published: November 2006

When sewage sludge is incinerated the ash contains most of the phosphorus present in the sludge. The fertilizer value of phosphorus in ashes prepared from three sewage sludges was investigated by pot experiments.

One sludge prepared from domestic sewage contained phosphorus which appeared to be equivalent to water‐soluble phosphorus in a pot experiment on turnips. After this sludge was burnt at 900° the phosphorus in the ash remaining was of very little value.

Three sewage sludges were burned at approximately 350°, 600° and 900° and the ashes were compared as phosphorus fertilizers with superphosphate in a pot experiment on radishes. Ashes prepared at low temperatures contained phosphorus of some value to radishes. Ashes prepared at higher temperatures from two digested sludges containing some calcium carbonate were useless. High‐temperature burning of a third sludge prepared by acid precipitation from sewage containing wool residues gave products which had some value as phosphorus fertilizers.

The 2% citric acid test used for basic slags did not differentiate between sewage‐sludge ashes of varying fertilizer value.

Ash remaining after burning most sludges is not likely to have much value as a phosphorus fertilizer, but any product made in quantity may be worth biological testing.
The alkaline hydrolysis of haddock actomyosin. II. —Peptide‐bond hydrolysis
Authors: Nottingham P. M.
Published: November 2006

The acid and alkaline hydrolysis of haddock actomyosin has been followed by the determination of free amino‐acids and free amino groups. It was found that although amino‐acid decomposition, like ammonia formation, is dependent on temperature, being greater at higher temperatures, the rate of peptide‐bond hydrolysis is influenced more by alkali concentration than by temperature.
Studies of lactic acid bacteria associated with brewery products. III. —Amino‐acid requirements of 34 organisms
Authors: Bhandari R. R. , Russell C. , Walker T. K.
Published: November 2006

The amino‐acid requirements of 34 strains of lactic acid bacteria have been investigated. All the organisms required glutamic acid and leucine, but none required histidine, hydroxyproline, methionine, norleucine or norvaline. The maximum number of amino‐acids essential to any organism was ten, and the minimum was two. In some cases the omission, as a group, of individually non‐essential amino‐acids resulted in failure of growth.
Studies on dried peas. I. —The determination of phytate phosphorus
Authors: Holt R.
Published: November 2006

The relation of phytate concentration to colour produced by standard quantities of thiocyanate and ferric iron in a solution is inverse and almost linear. This is the basis of the method proposed for the determination of phytate phosphorus. It has been applied to the determination of quantities between 75 and 150 ug. in extracts from dried peas with an accuracy of ± 5%. Chloride, sulphate, citrate, tartrate and malate do not interfere in concentrations of the same order as that of the phytate. Interference by o‐I mg. of orthophosphate phosphorus is negligible; 0.4 mg. causes a positive error of less than 5%. It is suggested that there may be less interference in aqueous alcohol.
The composition of whale‐meat meals of various grades
Authors: Pritchard H. , Cawthorne M.
Published: November 2006

Samples representing the range of whale‐meat meals most often used in this country were examined in the laboratory to assess the variation of their composition. Besides the normal analytical figures required by the Fertiliser & Feeding Stuffs Regulations, the albuminoid protein, as given by copper precipitation, rate of digestion of protein with pepsin, and some of the members of the vitamin‐B group were also determined.

Although no official method of grading exists, the whaling companies and merchants designate whale‐meat meals with protein content from 80 to 85% as Grade A, those containing from 40 to 65% of protein as Grade B, and meals derived mostly from bone as Grade C.

The albuminoid nitrogen was as high as 97.2% of the total crude nitrogen in Grade‐A meals, as was the rate of digestion with pepsin. Where high ash contents occurred, as in Grade‐B and Grade‐C meals, however, both these figures were substantially lower.

The results obtained for vitamins of the vitamin‐B group indicated that a wider variation in potency existed than had previously been suspected; one case of Grade‐A whale‐meat meal had a nicotinic acid content as high as 171 μ./g., but a sample of Grade C contained only 15 μ./g.

Whale‐meat meals are accepted as a valuable source of nutrients to livestock, but grading and quality are important factors to be considered in their selection.
The relationship between the boron contents of soils and swede roots
Authors: Smith A. M. , Anderson G.
Published: November 2006

By boiling a I : 2 suspension of soil in water under reflux for 15 minutes, a quantity of boron was extracted which gave a good index of the amount available to plants. If this ‘available’ boron fell below 0.7‐1.0 p.p.m. of air‐dried soil, raan (brown heart) was liable to occur in swedes grown in the area.

Dressings to the soil of up to 30 lb. of borax per acre increased the available boron by substantial amounts. The boron content of the swedes cropped was also raised considerably and the incidence of raan lowered, and no toxic effects of borax treatment were noted. There was no effect on yield of roots and only a little on dry‐matter content.

An application of limestone to a heavy soil, bringing the pH up to 8‐1, caused only negligible symptoms of raan in a swede crop and did not appear to fix any of the applied boron.
The component fatty acids and glycerides of coconut oils
Authors: Dale Amy Pauline , Meara M. L.
Published: November 2006

Specimens of coconut oil of Indonesian, Solomon Islands and Ceylonese origin have been found to contain the following fatty acids: caprylic 7.7,8‐1,7‐3; capric 9.7,8‐1,7.5; lauric 45.0,46.3,47‐8; myristic 18.0, 17.4, 18‐9; palmitic 8.4, 8‐6, 7‐6; stearic 3.7, 2‐0, 2‐5; arachidic —, 1.5, 0‐4; oleic 5‐8, 5‐5, 6‐3; linoleic 1‐5, 2‐2, 1‐7% (wt.).

These data, taken in conjunction with earlier analytical figures, indicate that the composition of coconut oils produced in widely scattered regions remains practically constant.

The oil consists of a very complex mixture of mixed triglycerides, only two components of which (myristodilaurin and lauromyristopalmitin) occur to the extent of over 10%.
The component fatty acids and glycerides of palm‐kernel oil
Authors: Dale Amy Pauline , Meara M. L.
Published: November 2006

The component fatty acids of a specimen of palm‐kernel oil [with characteristics: saponification equivalent 230–5, iodine value 16–7, free acidity (as lauric acid, per cent.) 8–1, unsaponifiable matter 1‐6%] were found to be: caprylic 2–4, capric 3–7, lauric 45–2, myristic 18–6, palmitic 8–5, stearic 2–5, arachidic 1–9, oleic 15–1, linoleic 2–1% (wt.).

The oil is a complex mixture of mixed triglycerides; the major components are myristodilaurin 27–2, caprolauro‐olein 12–2, lauromyristo‐olein 10–6%. No other component occurs in an amount greater than 10%.
Plant proteins. II. —Amino‐acid content of the seed protein of Trigonella foenum graecum L. and of the seed protein and thallus protein of Galega officianalis L
Authors: Koloušek J. , Coulson C. B.
Published: November 2006

The proteins of galega (seeds and thallus) and fenugreek (seeds) are isolated and the resulting nitrogen distribution is determined. The approximate amino‐acid composition of the isolated proteins is determined by a rapid method involving paper chromatography.
Volatile bases and sensory quality‐factors in iced white fish
Authors: Ehrenberg A. S. C. , Shewan J. M.
Published: November 2006

Three catches of cod stored in ice for various periods under identical conditions have been examined in some detail, to ascertain the precision with which changes in the trimethylamine and total volatile‐base content and in the sensorily perceptible quality‐factors of the fish might be observed, and also the consistency with which such changes are interrelated.

The spoilage rates of the sensory variables and the logarithmic spoilage rates of the chemical variables are approximately linear, but differ in the three catches. The uncontrolled scatter of the readings is small.

Certain relationships between the variables are consistent in the three catches. For example, that for the odour and flavour scores of the cooked fish holds within the limits of their errors of measurement, and both variables are related to the total volatile bases (T.V.B.) content by relations such as: Flavour + 6.2 log(1 + T.V.B.) = 15.0.
The determination of antibiotic content in supplemented feeding‐stuff
Authors: Edwards S. J. , Haskins Mary D.
Published: November 2006

The paper describes the use of a tube serial‐dilution test in broth and a paper‐disc method in plates for assaying the concentration of penicillin and aureomycin in supplemented meals used for feeding to pigs.

In the serial‐dilution test an aqueous extract of the meal is prepared and the concentration determined by comparing its inhibitory end‐point with that of extracts prepared from standard control meals containing known amounts of antibiotic.

The results of the dilution test showed that it is possible to assign to test meals a concentration value falling within a narrow range, and that the test is not subject to interference by non‐specific substances in the meal.

The paper‐disc method was found to be satisfactory, but the technique is more difficult than that of the dilution test.
Deniges' method for determination of phosphate, with special reference to soil solutions and extracts
Authors: Yuen S. H. , Pollard A. G.
Published: November 2006

A modified molybdenum‐blue method is described, with stannous chloride as the reducing agent, for determining phosphate in soil solutions and soil extracts; ferric iron in amounts up to 15 p.p.m. had no ill effect.

The influence of varying concentrations of sulphuric acid, ammonium molybdate and stannous chloride on the formation of phosphomolybdenum‐blue complex and the interference due to silicate, arsenate and ferric iron were examined.

A study of the effects of various ions showed that ions commonly occurring in soil solutions and some soil extracts did not affect the accuracy of direct determinations of phosphate, but arsenate should be absent from the test.
The use of an ion‐exchange resin for tissue hydrolysis in the determination of hexosamine
Authors: Anastassiadis P. A. , Common R. H.
Published: November 2006

Hydrolysis of tissue samples with Dowex‐50 resin suspended in 0.05N‐hydrochloric acid, with subsequent elution of the hexosamine from the resin, afforded water‐clear solutions containing the hexosamine. The hexosamine in this eluate could be determined directly by a modification of the method of Elson & Morgan, thus reducing or avoiding the necessity of correcting for interference by interactions between sugars and amino‐acids and by humin. The technique described gave results about 10% lower than those obtained by the modified method previously described by the authors.
Fluoroacetamide as a rodenticide
Authors: Chapman C. , Phillips M. A.
Published: November 2006

Fluoroacetamide, now available commercially in large quantities, is shown by field trials to be an effective rodenticide against ship rats and domestic rats. It appears to be a safer material to handle than is sodium fluoroacetate and might be preferable for field use.
Recent developments in the fish by‐products industry
Authors: Lovern J. A.
Published: November 2006

The main fish‐by‐products industry deals with the production of protein feeding‐stuffs and oil from the processing of offal and from fish unsalable for human food. According to whether the raw material is rich or poor in fat, the industry has developed along somewhat different lines.

Two recent developmental trends are (a) the introduction of pneumatic (air‐lift) driers having relatively low drying temperatures and very short drying times, with high capacity in relation to size of unit, and (b) the increasing interest in alternative products to conventional fish meal. These are peptized products in which the protein has been largely converted into water‐soluble fragments by acid treatment, or by ensiling the fish with a fermentable carbo‐hydrate (e.g. molasses) and a lactic‐acid‐producing organism. The efficient processing of oily raw material is particularly handicapped by alternating gluts and scarcities of fish, and some methods of storage of raw material are being studied including preservation by addition of alkali, formaldehyde and sodium nitrite or by preservation of a half‐processed commodity such as press‐cake. The seasonal nature of certain fisheries and the migratory habits of the fish, e.g. herrings, have led to many proposals for floating oil and meal factories. The economics of this are far from simple, but development along these lines is in progress in certain areas. Processing of oily material usually involves the expression of about half the total water along with the oil. In some countries, e.g. the U.S.A., the aqueous fluid is concentrated and marketed as a special product, ‘condensed fish solubles’, but the present trend in Europe at least is to return the material in some form to the final meal.

Certain otherwise highly efficient types of drier, e.g. the flame drier, have in the past been operated without any attempt to deodorize the large volumes of effluent vapour. A modern development is the designing and increasing use of water‐scrubbing plant for driers of this type. However, the introduction of pneumatic (air‐lift) driers, with enormously increased amounts of effluent air, has brought with it a new problem if deodorization is found to be as necessary as with other types of drier.
The fate of labelled insecticide residues in food products. II. —The nature of methyl bromide residues in fumigated wheat
Authors: Winteringham F. P. W. , Harrison A. , Bridges R. G. , Bridges Patricia M.
Published: November 2006

The chemical fate of methyl bromide absorbed by wheat under the conditions of fumigation has been studied. Whole‐wheat flour was exposed to 14C‐labelled methyl bromide. The fat, starch, gluten, and water‐soluble fractions were prepared from the exposed flour and their 14C‐content assayed. The gluten or protein fraction was responsible for some 80% of the decomposition of the absorbed fumigant. By measuring the 14C of the volatile products obtained on treating the gluten with sodium hydroxide or hydriodic acid under different conditions, it was shown that the decomposition of methyl bromide in gluten was due almost entirely to methylation with the formation of 50% of N‐methyl derivatives, 30% of dimethyl sulphonium derivatives, and of 20% of methoxyl and thiomethoxyl derivatives in about equal proportions. Similar results were obtained when gluten alone was exposed to the labelled fumigant. The production of free methanol in the flour by hydrolysis of the absorbed fumigant was about 10% or less. The rate of spontaneous decomposition of the dimethyl sulphonium compounds formed as a result of fumigation was estimated by using wheat which had been grown on 35S‐labelled sulphate.
The fate of labelled insecticide residues in food products. III. —N‐methylation as a result of fumigating wheat with methyl bromide
Authors: Bridges R. G.
Published: November 2006

The principal reaction between 14C‐labelled methyl bromide and the nitrogen‐containing groups of wheat protein has been shown, by combined radioactive tracer‐chromatographic techniques, to be with the histidine residue. Three methylated histidines are present in the hydriodic acid hydrolysate of the protein that has been exposed to methyl bromide, and these have been identified as I‐N‐methylhistidine, 3‐N‐methylhistidine and I:3‐N‐dimethylhistidine. The amount of reaction occurring under typical fumigation conditions is so small that the loss of the semi‐essential amino‐acid, histidine, is negligible.
The determination of tocopherols by paper chromatography
Authors: Green J. , Marcinkiewicz S. , Watt P. R.
Published: November 2006

Methods are given for determining individual tocopherols in natural oils and food‐stuffs. These methods consist of either a single‐dimensional separation on zinc carbonate‐impregnated paper, or this separation in conjunction with a second‐dimensional partition separation on paraffin‐coated paper. Chromatographic runs are short and rapid and can be made without preliminary removal of carotenoids and moderate amounts of vitamin A or sterols. Over 98% recoveries are obtained with pure tocopherols. The presence of the recently described 5‐methyltocol in wheat products has been confirmed, and, in addition, using two‐dimensional methods, a substance has been isolated from some cereal grains, which appears to be a new tocopherol.
The expressible fluid of fish fillets. II. —Method of determination
Authors: Banks A.
Published: November 2006

A method is described for the measurement of the amount of expressible fluid in whole fish fillets. The optimum conditions of operation have been worked out with fresh cod, and it is proposed to use the method for studying the changes in the expressible fluid of frozen cod during cold storage.
The expressible fluid of fish fillets. III. —Nucleic acid from unfrozen cod under various conditions
Authors: Love R. M.
Published: November 2006

Deoxypentosenucleic acid (DNA) was determined in the expressible fluid of cod fillets
after various treatments. Both size of fillet and time of storage in ice affected the values
obtained, so standardization of these factors was considered essential to the study of cell
damage by means of DNA measurements. It was concluded that the cell breakdown
occurring in fish kept for many days in ice was caused by bacterial action, not autolysis. The
expressible fluid itself was found to consist mainly of intercellular fluid, plus a little plasma
exuding from the cut ends of the cells. The DNA appeared to be in true solution, although
probably aggregated to some extent.
The pitting of an aluminium porringer by copper‐contaminated water
Authors: Bryan J. M.
Published: November 2006

The main cause of a complaint of rapid pitting of aluminium porringers, used only for cooking oatmeal porridge containing salt, was found to be contamination of the water supply with copper. Contamination of aluminium vessels with copper through use of a metallic scourer containing copper can also give rise to severe pitting. The pitting was not serious in the absence of salt.
The chemical estimation of vitamin‐E activity in cereal products. II. —Millers' offals and compound animal foods
Authors: Eggitt P. W. Russell , Ward L. D.
Published: November 2006

A method for determining the individual tocopherols and associated substances in wheat germ, depending on their ultimate separation by chromatography on filter paper impregnated with liquid paraffin, was presented in detail in Part I. The application of the technique to feeding‐stuffs, such as millers' offals and compound balanced rations, is now described. The assessment of the vitamin‐E activity from the tocopherol pattern is discussed, together with the importance and distribution in the wheat grain, of ε‐tocopherol, the substance running to the monomethylated tocol position on the chromatograms.
The detection of washed eggs. II. —A rapid method of detection
Authors: Brooks J.
Published: November 2006

About 97% of washed or unwashed eggs could be identified correctly by placing small drops of a solution of gelatin and silver nitrate on the shell and exposing the drops to ultraviolet light for 1‐1/2 minutes. The behaviour of eggs washed in solutions of potassium chloride is described.
The influence of protein levels on poultry production
Authors: Shaw R. B. , Nightall E. W.
Published: November 2006

The report is divided into three parts. In Part I a comparison is made of the effects of rations with and without protein supplement on chickens and laying pullets with access to grass runs. Evidence is presented that by use of farm‐grown foods poultry food costs can be reduced, the only essential purchases being minerals and vitamins.

The chickens having no animal protein grew more slowly than usual and there was a delay in the commencement of egg production of three to four weeks. Satisfactory egg production followed to the extent that in the first year the birds without fish meal in their diet laid more eggs than the birds having fish meal.

It is shown in Part II that under the folding system with folds moved daily, egg production was high and the health of the birds good when no protein supplement was incorporated in the food given to the birds. In two of the three years the birds without fish meal gave a higher average production than the birds having fish meal. Under intensive battery conditions (Part III), however, the need for a protein supplement is definite.

Under all three systems of housing, egg size and shell quality were very satisfactory and similar from all rations used. Small differences in the internal quality of the eggs produced by the birds on different rations is referred to.
Through‐circulation drying of seaweed. V. —Ascophyllum nodosum; fucus serratus; fucus vesiculosus
Authors: Mitchell T. J. , Potts C. S.
Published: November 2006

The drying characteristics of freshly harvested Ascophyllum nodosum, Fucus vesiculosus and F. serratus have been investigated in a through‐circulation dryer. All tests were carried out with minced seaweed. Variables studied were bed depth (0.5–6 in. approx.), air temperature (100‐220° F), air wet‐bulb depression (30‐115° F), air mass velocity (5‐11 lb./sq. ft. min., and static pressure drops of air through beds of wet and dry weed. Bed‐depth experiments have given equations relating drying times, constant drying rates and outputs to loading. The output versus loading curve shows a well‐defined optimum value for each species of seaweed. Empirical equations have been derived, relating drying times (between definite water content limits) and initial constant drying rates to air mass flow. It has been shown that the drying rates, at average water contents of 3.0 to 0.2, 2.7 to 0.2, and 3.5 to 0.15 lb./lb. of bone‐dry solids (for A. nodosum, F. vesiculosus and F. serratus respectively), are directly proportional and the drying times inversely proportional to the wet‐bulb depression of the air. A study of the water content of various layers in a seaweed bed has been made. A typical drying rate versus water content curve is shown, and a mechanism of drying of deep beds has been postulated. A section is included dealing with the prediction of approximate drying times and rates.
The bacteriology and protozoology of ruminant digestion
Authors: Oxford A. E.
Published: November 2006

Recent successes in the pure culture study of true rumen bacteria responsible for carbohydrate fermentations are outlined. Some account is also given of the rumen ciliate protozoa as fermentative agents. The power of polysaccharide synthesis and storage is very marked in many of these biochemically active rumen micro‐organisms, both bacteria and protozoa. On the other hand little is yet known about individual microbial species responsible for extensive nitrogenous transformations in the rumen.
The mode of action of antibiotics in chick nutrition. II.—the effect of penicillin in clean and stale premises
Authors: Coates M. E. , Davies M. K. , Harrison G. F. , Kon S. K. , Porter J. W. G.
Published: November 2006

Premises where chick growth had been suboptimal without penicillin in the diet were thoroughly cleaned and disinfected. The first few batches of chicks reared there after the disinfection grew well without penicillin, but growth deteriorated in subsequent batches and finally became indistinguishable from that in ‘stale’ premises.

In field units that had previously housed other chicks, growth of new chicks was depressed in the absence of penicillin. In new field units on fresh ground chicks grew as well without as with the antibiotic, but two further batches of chicks showed a small increase in weight with penicillin even though the units had been disinfected and moved to fresh land.
The mode of action of antibiotics in chick nutrition. III.—the nature of the ‘infection’ counteracted by penicillin
Authors: Coates M. E. , Porter J. W. G.
Published: November 2006

Isolation units were designed for the study with chicks of the growth‐depressing ‘infection’ counteracted by penicillin. Preliminary results indicated that the ‘infection’ could be transmitted by feeding gut contents from ‘infected’ chicks to newly‐hatched chicks. It was not transmitted by similar gut contents after autoclaving or by gut contents from ‘uninfected’ chicks.
The vacuum contact‐plate dehydration of foodstuffs. I.—a first appraisal
Authors: Gooding E. G. B. , Rolfe E. J.
Published: November 2006

Factors which must be considered in the drying of foodstuffs are discussed. The conventional hot‐air drying and the vacuum contact‐plate drying methods are described and compared. The latter yields better dried products than the former, both in appearance and palatability of the reconstituted, cooked material, and there is some evidence that the storage properties are also improved. Relevant factors are the absence of oxygen and the milder heat treatment of the foodstuff during vacuum contact‐plate dehydration. This technique is versatile and may be used to dry a wide range of commodities, many of which cannot be dried satisfactorily by conventional methods.
Plant proteins. IV.—amino‐acids present in alcoholic extracts of grass and legume hays and fenugreek seeds
Authors: Koloušek J. , Coulson C. B.
Published: November 2006

The amino‐acids of alcoholic extracts of lucerne hay cut in different stages of growth and mature grass and legume hays are estimated quantitatively by a rapid approximate paper chromatographic method. It is found that the amino‐acids of the lucerne cut in varying stages of growth decline in quantity with increasing age, although some of the amino‐acids form a fairly constant percentage of the total nitrogen at each stage. Differences in asparagine‐aspartic acid content of lucerne hay from two different sources, as well as those of glycine, serine, alanine and proline, caused by manuring, are noted. Certain family amino‐acid differences are observed among the mature hays. The alcoholic extracts of fenugreek seeds are found to contain few free amino‐acids; other acids exist in peptide combination.
The salt‐soluble proteins of barley. I.—a review
Authors: Pool A. A. , Shooter E. M.
Published: November 2006

The literature concerned with the composition of dialysed aqueous and saline extracts of barley grain has been reviewed, in particular in relation to the electrophoretic and ultracentrifugal analyses of the many fractions prepared from the extracts by precipitation with ammonium sulphate. The evidence suggests that at least the α‐globulin originally described by Quensel1 is a mixture. Similarly, certain albumin preparations which sediment as single boundaries in the ultracentrifuge are shown by electrophoresis to be complex. On the other hand, the β‐ and γ‐globulins appear to be more homogeneous. No complete separation of albumins and globulins is apparently achieved by dialysing the extracts against water. It would appear that a group of non‐dialysable polypeptides which are not precipitated by ammonium sulphate constitute an important part of the nitrogenous fractions in the barley extracts.
The salt‐soluble proteins of barley. II.—the detailed composition of saline extracts of barley‐fractionation by precipitation with ammonium sulphate
Authors: Pool A. A. , Shooter E. M.
Published: November 2006

Approximately 10% of the total nitrogen content of barley grain may be extracted from ground barley (Spratt‐Archer) with saline solutions under conditions chosen to minimize proteinase activity. Electrophoretic analysis of arbitrary fractions produced from these extracts by ammonium sulphate show that they contain many non‐dialysable compounds. At least two more major components are revealed by the electrophoretic analysis than may be accounted for by Quensel's four globulins and the barley albumin of Danielsson and Sandegren. Of the numerous minor components, one contains nucleic acid whilst a second probably belongs to the general class of plant proteinases. The non‐protein material is derived mainly from the barley gums and is chiefly precipitated in the fraction precipitated between 0.7‐1.0 saturation with ammonium sulphate.
The action of proteolytic enzymes on protein feeds. I.—liberation of terminal groups from peptic and pancreatic digests
Authors: Bondi A. , Birk Yehudith
Published: November 2006

The nutritional assessment of protein feeds of plant and animal origin was carried out by in vitro proteolytic digestion. Typical animal and plant protein feeds and isolated plant proteins were digested in vitro by pepsin, pancreatin and by pepsin followed by pancreatin. The digests were analysed for terminal groups (COOH, NH2 and α‐NHz) and free aminoacids. Percentage liberation of terminal groups and COOH/NH2 ratios in the digests were found to be characteristic of the enzyme and independent of the substrate.

The solubility of proteins of plant origin was found to be higher than that of proteins of animal origin both in the digestion experiments and in the controls.

The amount of α‐amino‐groups liberated was very small for peptic digests, higher for pancreatic digests and still higher for pancreatic digests of substrates previously incubated with pepsin. Thus it may be concluded that preliminary peptic digestion prepares the substrates for the pancreatic action which causes an increased liberation of amino‐acids.
The action of proteolytic enzymes on protein feeds. II.—intermediary products precipitated by trichloroacetic acid and phosphotungstic acid from peptic and pancreatic digests
Authors: Birk Yehudith , Bondi A.
Published: November 2006

A characteristic difference was found between feeds of plant and animal origin. Protein feeds of plant origin contained a protein fraction with 20‐30 amino‐acid residues in the molecule, which dissolved in buffer solutions pH ∼ 8 and was precipitated by trichloroacetic acid (TCA). This fraction, which was not found in animal proteins, was relatively stable in the presence of proteolytic enzymes, especially pancreatin. The TCA precipitates isolated from pancreatic digests of soya‐bean and groundnut meals were very similar. The existence of this protein fraction, which was more stable to enzyme attack, might be one of the reasons for the lower nutritional value of the plant proteins as compared with animal proteins. The fact that the TCA precipitates were found in various types of feeds of plant origin (wheat gluten, sesame, maize) could serve as a basis for the analytical differentiation between proteins of plant and animal origin. Phosphotungstic acid precipitated TCA‐precipitable fractions as well as lower peptides and basic amino‐acids.
Partition chromatography of vitamin‐A alcohol and its application to the non‐saponifiable matter from cod‐liver oil
Authors: Dunckley G. G. , MacFarlane Yvonne J.
Published: November 2006

Partition chromatograms using paraffin oil as a stationary phase and various aliphatic alcohols as mobile phase have been used to separate vitamin A from some of the substances interfering with its spectrophotometric assay.
The lead content of some australian wines
Authors: Rankine B. C.
Published: November 2006

The lead content of 55 Australian wines was determined, the values ranging from 0.04 p.p.m. to 0.86 p.p.m. with a mean of 0.23 p.p.m. The wines comprised both export and home consumption samples and represented white and red, sweet and dry, and unfortified and fortified types.

The results are discussed in relation to the legal limit of one part per million of lead in wine recently introduced by the British Ministry of Food.

The literature relating to the lead content of wines is reviewed.
The effect of winter weather on the composition of fodder‐beet left in the ground
Authors: Castle M. E.
Published: November 2006

Chemical analyses of fodder‐beet harvested at approximately fortnightly intervals from a (single) crop left in the ground all the winter showed no marked changes with the passage of time. The quality and palatability of the roots were almost unchanged. The results indicate the possibility of reducing costs by leaving fodder‐beet in the ground over winter and folding pigs on it.
The expressible fluid of fish fillets. IV.—the expressible fluid of iced cod
Authors: Banks A.
Published: November 2006

A number of estimations have been made of the amount and composition of the expressible fluid obtained from gutted cod iced for various periods. The amount of expressible fluid increased rapidly as the fish passed out of rigor mortis and then only slowly for a period, followed by a further fairly rapid increase after 168 hours on ice. It is suggested that the values‐obtained are associated with the physical changes in texture that occur during the gradual resolution of rigor mortis and with subsequent slight changes in texture and in the colloidal proteins of the protoplasm. The amount of expressible fluid obtained does not appear to be related to the size of the fillets.
Problems connected with ethylene dibromide fumigation of cereals. I.—sorption of ethylene dibromide by grain
Authors: Olomucki Eugenia , Bondi A.
Published: November 2006

In this paper experiments on ethylene dibromide fumigation of different cereal species are described in which the influence of various fumigation conditions on the content of bromine is studied. Two bromine forms were found to be present in fumigated grain: a volatile bromide (unchanged ethylene dibromide), and a non‐volatile, water‐soluble bromide. Differences in sorption of ethylene dibromide by various cereals seemed to result from differences in seed structures.

By airing of fumigated grain free ethylene dibromide is removed gradually, but the content of bound bromine is not markedly changed. Under usual conditions of fumigation of whole grain in silos, the volatile bromide disappears after airing for 6‐7 weeks.
The growth of bacteria on horse muscle, in relation to the changes after death leading to Rigor mortis
Authors: Ingram M. , Ingram G. C.
Published: November 2006

The intrinsic clostridia in the muscles of whale carcasses multiply rapidly after the muscles have passed into rigor mortis, but not appreciably before rigor. Attempts have been made to verify this with sterno‐cephalicus muscles of horse carcasses.
Seaweed as a source of yeast food. I
Authors: Morris E. O.
Published: November 2006

Preliminary experiments designed to ascertain whether extracts of seaweed afford suitable media for the propagation of yeasts are described. Various extracts from seaweeds as well as carbon‐rich compounds isolated from seaweeds have been used as media or as media supplements for the cultivation of 46 strains of yeast, representing a wide range of yeast genera. Further, the effects of variations in. the environmental conditions upon such cultures have been studied. In general, extracts from Laminaria cloustoni (frond) were found to afford the most suitable media, and Candida krusei, Candida solani, Nadsonia fulvescens, Pichia membranaefaciens and Oospora lactis were the most prolific yeasts. Aeration of the cultures tended to increase the yield. No appreciable increase in yield was obtained when yeasts were cultivated in media prepared from seaweed treated with 0.1 and 1.0 N‐hydrochloric acid.
Studies of lactic acid bacteria associated with brewery products. IV.—interrelationships in requirements for purines, folic acid and p‐aminobenzoic acid
Authors: Russell C. , Bhandari R. R. , Walker T. K.
Published: November 2006

Of thirty‐four lactic acid bacteria isolated from beer or from growing yeast, seventeen required uracil for growth; none required xanthine. In two cases there is evidence of interconversion of guanine and xanthine, growth failing in the absence of both these purines. The presence or absence of P‐aminobenzoic acid and folic acid has an effect on the purine requirements which varies with different organisms.
Studies in starch structure. II.—the determination of iodine absorption by amperometric titration
Authors: Coton L. , Lampitt L. H. , Fuller C. H. F.
Published: November 2006

An improved form of apparatus has been produced for the determination of the iodine absorption of starches and starch fractions by an amperometric method. The important factors in the design and construction of the apparatus are described. Using this apparatus, the amperometric method has been found more convenient than the potentiometric method used formerly.

The absorption of iodine by suspensions of starch granules has been examined by this method. The absorption is characteristic of the starch species, but it is considerably increased if damaged granules are present. The absorption by the starch in wheat flours may be determined without preliminary extraction.
A study of a possible mode of action of antibiotics in chicks
Authors: Cooper D. M. , Gordon R. F.
Published: November 2006

Depression in the body weight of chicks (up to 2 weeks old) may be produced (a) by feeding small amounts of fresh ‘infected’ contents in the mash, (b) by holding chicks in close proximity to ‘infected’ chicks showing this depression in weight, (c) by oral or intranasal inoculation with filtered gut contents or (more particularly) with crude lung filtrates. The depression is overcome by addition of penicillin to the diet. The causative agent of the depression has not been found, but the results support the hypothesis of Coates et al.12, 16‐18, 20 that the action of antibiotics is to overcome a sub‐clinical infection. Definite confirmation of this is not yet possible and the difficulties associated with this work are outlined.
Plant proteins. V.—proteins and amino‐acids of marine algae
Authors: Coulson C. B.
Published: November 2006

Proteins have been extracted from three main classes of marine algae, and a large‐scale extraction of protein from Rhodymenia palmata has been carried out. The approximate amino‐acid composition of four proteins has been determined using a rapid method of direct estimation on two‐dimensional paper chromatograms. It is found that algal proteins differ little qualitatively from those of land plants. A preliminary examination has been made of ninhydrin‐reactive substances from the ethanolic extracts of dried marine algae and unknown ninhydrin‐reactive substances (possibly iodo‐amino‐acids) in the alkaline hydrolysates of R. palmata protein. The problem of alginate interference in protein extraction is discussed.
Ascorbic acid—photochemical oxidation in solutions containing oxalic acid. I.—catalysis by traces of iron salts
Authors: Baker L. C. , Lampitt L. H. , Wittenberg E.
Published: November 2006

Ascorbic acid is lost when a solution at pH 1.7 containing 0.25% oxalic acid, 0.02% ascorbic acid and a trace of iron salt is exposed to light from a mercury vapour lamp. It is demonstrated that this is a photochemical reaction dependent upon a number of factors: irradiation, access of air, presence of oxalate ions and a trace of iron salt; and the absence of any one of these factors inhibits the reaction. The ascorbic acid is apparently oxidized to dehydroascorbic acid and diketogulonic acid.
The chemical estimation of vitamin‐E activity in cereal products. III.—the application of partition chromatography to the isolation of ε‐tocopherol from bran and to the determination of the individual tocopherols of cereals
Authors: Eggitt P. W. Russell , Norris F. W.
Published: November 2006

Reversed‐phase partition chromatography, using a liquid paraffin‐aqueous ethanol system supported on kieselguhr made hydrophobic with dimethyldichlorosilane, has been applied to the isolation of ε‐tocopherol (5‐methyltocol) from bran. The development of the method as an alternative to paper chromatography for the determination of the individual tocopherols in cereal products is discussed. Details are given of the absorption spectra of ε‐tocopherol and nitroso‐ε‐tocopherol.
Beef‐curing brines. II.—bacterial and chemical changes occurring in a long‐life, acid brine
Authors: Hornsey H. C. , Mallows J. H.
Published: November 2006

Rapidly developing, short‐life brines were discussed in Part I, but some brines have been found to develop into long‐life brines of an acid reaction. In thesee brines it is shown that the nitrite‐producing, lactate‐oxidizing organisms (Type A) are superseded by a slow‐growing micrococcus (Type B) which does not appear to have been described previously.

The oxidation‐reduction potential remains comparatively high, and lactic acid accumulates, making the brine acid. There appears to be no further metabolic activity, and the brines last indefinitely, but possess only poor curing qualities.
Beef‐curing brines. III.—general classification
Authors: Hornsey H. C. , Mallows J. H.
Published: November 2006

In Parts I and II of this series, two different types of brine and the changes occurring in them were described. The characters of these two types are useful in the classification of small‐scale beef brines, and their properties may assist in the explanation of the metabolic changes taking place in beef‐curing brines generally. In addition to the two types of bacteria described in the previous papers and characteristic of the two types of brine, a third type (C) is found in a minority of commercial brines. This organism reduces nitrate to nitrite but no further. It appears to be more compatible with Type‐B organisms, and is shown to occur frequently with them in old acid brines. It is responsible for the small amount of nitrite that is sometimes found in this type of brine.
The effects of the addition of a poly‐halogenated acetate of ethyl glycol on the fermentation of minced grass and water mixtures
Authors: Barnett A. John G.
Published: November 2006

A study has been made, on the laboratory scale, of the effects on formation of lactic acid and fatty acid, amino‐acid breakdown and pH, obtained by adding a bacteriostatic preparation (Sovilon

Manufactured by the Société des Produits Chimiques ‘Sovilo’, Paris.

) to mixtures of minced grass and water. It has been shown that the effects of this material, in the concentrations used here, have been to diminish the amounts of volatile fatty acids and volatile bases formed during the fermentation of such mixtures. At the same time the formation of lactic acid has been shown to be inhibited to some extent and the partially inhibitory effects on amino‐acid breakdown have also been noted.
Ultracentrifuge studies of the ammonium sulphate fractions of the protein from yellow lupin seed (Lupinus lutevs)
Authors: Naismith W. E. F.
Published: November 2006

An ammonium sulphate fractionation of the protein in a 10% sodium chloride extract of yellow lupin seed meal has been carried out. Examination of the fractions in the ultracentrifuge at I = 0.5, pH = 7.6 has revealed the presence of at least four sedimenting components.

Three of these components have been obtained reasonably pure by a different method from that used by J oubert2 for blue lupin seed protein. In agreement with his work, one of these components dissociated reversibly and slowly on lowering the ionic strength. Another component associated reversibly with the lowering of ionic strength, the reaction being rapid. The third component did not appear to enter into any association‐dissociation reactions.
The volatile oil of dacrydium biforme
Authors: Corbett R. E. , Wong L. C‐K.
Published: November 2006

The essential oil of Dacrydium biforme has been fractionated in an efficient column and is shown to contain at least 15 constituents. Eight of these have been identified with known compounds, namely, myrcene, β‐terpinene, (+)‐longifolene, (+)‐aromadendrene, (‐)‐metrosiderene, (+)‐δ‐cadinene, (+)‐phyllocladene, and α‐camphorene. Other constituents include oxygenated terpenes, and a solid sesquiterpene alcohol.
An improved boric ester method for the isolation of alcohols
Authors: Owen W. R. , Sutherland M. D.
Published: November 2006

In an improved process for the separation of alcohols and phenols as borate esters from other volatile substances, transesterification with butyl borate is carried out in a solvent such as methylcyclohexane which forms an azeotrope with butyl alcohol. The boratization of soluble hydroxylic compounds proceeds quickly to an easily recognized completion. Trilinalyl borate has been prepared by this method and is pyrolysed only above 150°. The application of the new procedure to the isolation of geijerene from the essential oil ofGeijera parvifloraLindley is described.
The loss of carotene from dried green crop during storage.—The gradient of loss through a stack
Authors: Booth V. H.
Published: November 2006

Considerably more carotene was lost from the middle of a commercial type stack of dry lucerne meal than from the edges. The percentage loss, small near the outermost edges of paper sacks which were exposed to air, rose sharply in the first few cm. and then more gradually to the centre of the stack. Part of the increased loss in the centre was due to the higher temperature there. The major part of the difference in the rates of loss was due to the protective effect of moisture taken up from the air at the outer surfaces of the stack. These conclusions were verified by isolating sections of stacks of dry meal in tubes 21/2 metres long closed at one end and so stored as to eliminate temperature gradients. Loss of carotene was high within a tube except near the exposed end where moisture had been taken up.
Carbon‐nitrogen relationships in soil. II.—Quantitative relationships between nitrogen immobilized and carbon added to the soil
Authors: Winsor G. W. , Pollard A. G.
Published: November 2006

Quantitative relationships between nitrogen immobilized and carbon compounds added to the soil have been studied, using sucrose as the added organic material. A highly significant linear relationship was found between carbon added and nitrogen immobilized. After incubation for two days at 23.5°, this period giving maximum immobilization of nitrogen in the glasshouse and market‐garden soils used, one unit of nitrogen was immobilized for every 8.3‐10.8 units of carbon added. Part of the added carbon was evolved as carbon dioxide, the ratio of added carbon retained in the soil to nitrogen immobilized being approximately 6:1.
An improved preliminary treatment for the routine estimation of lead in wines and related products
Authors: Greenblau N. , Van Der Westhuyzen J. P.
Published: November 2006

A more rapid procedure is described for the destruction of organic matter in wines, grapes, grape must, tinned food and urine, prior to the routine estimation of lead.

The method involves the initial digestion of the material with iodine pentoxide and concentrated nitric acid, followed by evaporation to dryness, and ashing at 480°. The lead in the residue is then determined colorimetrically after extraction with dithizone in chloroform.
A semi‐micro routine procedure for the partial fractionation of soil phosphorus
Authors: Rennie Peter J.
Published: November 2006

A semi‐micro procedure for the partial fractionation of soil phosphorus compounds is described, which has been developed for certain agricultural, forest and moor soils, containing down to 0.002 mg. of P per g. of soil for particular P fractions.

The procedure uses a semi‐micro adaptation of McClean's acid attack for the extraction of total P, and Williams' extractants for the initial fractionation. All extracts receive similar simple preparative treatment, P then being estimated colorimetrically by reduction of phosphomolybdate with ‘ metol’.

Critical steps in the procedure are discussed in brief experimental notes, and examples of fractionation data are included to demonstrate the necessity, when comparing different soil horizons, of expressing these data on a soil‐volume basis.