bluuebunny/crossref_metadata_2025 huggingface dataset:
Effect of rate of chilling on the variability in texture of the beef round
Authors: Dransfield Eric , Jones Richard C. D.
Published: November 2006

Six sides of beef were chilled under widely differing conditions and the toughness measured at locations across a slice of the round. When beef carcasses were held for 6 h before chilling at 2°C, the variation in toughness across each muscle was usually small and regions of toughness varied between animals. Such variations are unimportant commercially and, for most experimental purposes, locations within each muscle may be randomised with little loss of information. The exception was the M. biceps femoris in which the caudal region was consistently tougher than the cranial region. When chilled to 7°C in 24 h, the cold‐shortening toughness was induced to a depth of about 4 cm. The resulting variation was often so large that it made the average toughness value virtually meaningless.
Effect of different cultural conditions on the chemical composition of lipids of fusarium oxysporum
Authors: Bhatia Iqbal S. , Arneja Jagjit S.
Published: November 2006

Three sugars were tried as carbon sources for the synthesis of total lipids, triglycerides and sterols in Fusarium oxysporum. Glucose at 3% level gave the maximum. Polar lipids in the mycelium varied from 4.2 to 9.7%. An increase in glucose concentration led to increased production of saturated fatty acids. Nine salts containing either the ammonium or nitrate ions were used as a nitrogen source. Potassium nitrate was best for lipid synthesis and ammonium bicarbonate yielded polar‐rich lipids. The content of free fatty acid was relatively higher on ammonium salts. Except for the minor changes in the fatty acid make‐up, no definite differences could be observed. The optimum pH was found to be 5.5. At this pH, triglycerides and free sterols were in considerably higher concentration. The proportion of linoleic acid remained more or less constant between the pH range of 3.5 and 6.5 while that of linolenic acid showed the maximum value at pH of 4.5. C:N ratios of 30 and 300 were found to be the optimum among narrow and wide ranges.
Lipid metabolism in Fusarium oxysporum
Authors: Bhatia Iqbal S. , Arneja Jagjit S.
Published: November 2006

Certain aspects of lipid metabolism in Fusarium oxysporum were studied using acetate‐1‐C14 and H3P32O4 for incorporation of radioactivity into the fungal mycelium. During initial stages of growth of the organism (up to 1 h of incubation) the phospholipid fraction exhibited relatively higher specific activity values indicating its rapid rate of synthesis. Higher turnover rates were observed for phosphatidic acid (PA) and polyglycerophosphatides (PGP). It is postulated that PGP represents a labile pool where PA synthesised in excess of the metabolic needs of the cell is stored to be subsequently used during periods of intense phospholipid biosynthesis. In pulse and chase experiments, higher specific activities were observed for PA, PGP and cardiolipin (CL) fractions after 1‐day chase on unlabelled media. Rapid turnover rates were observed for PA, PGP and cardiolipin (CL) fractions. It is suggested that these are involved in the growth of new cells and (or) in the cell repair processes. In cells grown both under normal and carbon‐starvation conditions, the specific activity pattern of phosphatidyl choline (PC), and phosphatidyl ethanolamine and phosphatidyl glycerol (PE + PG measured collectively) was very similar indicating similarity in the metabolism of these two classes of phosphatides. Addition of sodium arsenite, alloxan, p. benzoquinone and citric acid in the incubation media was found to affect the synthesis of lipid classes in different ways. For example, among the polar lipids, PA, PC, PE + PG, CL and SGP + FFA fractions were inhibited by p.benzoquinone, while the incorporation of label from C14 was found to be stimulated into the phosphatidyl inositol fraction.
Amounts of N, P and K fertilizers needed by maize intended for fodder production in Southern England
Authors: Hughes Anthony D. , Unwin Roger J. , Johnson Patrick A.
Published: November 2006

Eighteen field trials were carried out from 1973 to 1975 (inclusive) in Southern England to assess the N, P and K requirement of fodder maize on soils with a wide variation in levels of available N, P and K ranging from low to high. It was only slightly (and not consistently) responsive to the added nutrients, though N, P, and K offtake by the crop was large. Practical considerations for formulating a fertilizer policy for this crop are discussed. Under conditions of low fertility, maximum yields of dry matter may be obtained with 60 kg ha−1 of N and 75 kg ha−1 of both P2O5 and K2O, but this practice would deplete reserves of P and K in the soil. This should be rectified later in the crop rotation.
Triglyceride composition of Entada phaseolides seed oil
Authors: Sengupta Anupam , Basu Saumyapriya
Published: November 2006

Fatty acid and triglyceride compositions of Entada phaseolides seed oil have been determined by combination of the techniques of systematic crystallisation at low temperatures, pancreatic lipase hydrolysis and gas‐liquid chromatography of methyl esters. The percentages of individual fatty acids were found to be myristic 0.3, palmitic 9.1, stearic 4.4, arachidic 1.7, behenic 1.6, oleic 35.8, linoleic 46.7 and linolenic 0.4. The special characteristic of this oil is its content of 6.9, 9.6, 17.0, 19.2, 5.0, 24.1 and 10.4% of monosaturated diolein, monosaturated dilinolein, saturated oleo linolein, dioleo‐linolein, triolein, oleo dilinolein and trilinolein, respectively. This investigation has indicated that the 2‐position of the triglyceride is preferentially esterified with C18 unsaturated acids and linoleic acid shows preference over oleic acid.
Laboratory measurements of dry deposition of sulphur dioxide on to several soils from England and Wales
Authors: Lockyer David R. , Cowling Derek W. , Fenlon John S.
Published: November 2006

A laboratory method for measuring the dry deposition of sulphur dioxide (SO2) on to soils is described. The effect of soil type on deposition velocity (vg) was examined using samples of soils collected from 16 sites in England and Wales. Although the values of vg measured for soils at field capacity did not differ significantly they were related to soil pH; thus they ranged from 0.422 cm s−1 at pH 4.5 to 0.648 cm s−1 at pH 7.5. Oven drying reduced vg from an average value of 0.535 cm s−1 for soils at field capacity to 0.264 cm s−1. A large proportion of deposited SO2 was recovered from the soil as sulphate S. At an atmospheric concentration of 36 μg SO2 m−3, about the mean for Great Britain, the input of sulphur through this process would be 10 kg ha−1 in a 4‐month fallow period.
Biogas production by anaerobic digestion of fruit and vegetable waste. A preliminary study
Authors: Knol Wieger , Van Der Most Michael M. , De Waart Jacobus
Published: November 2006

Waste of apples, asparagus, carrots, green peas, French beans, spinach and strawberries from a canning factory have been screened on mesophilic anaerobic digestion in 90‐day experiments at loading rates varying between 0.80 and 1.60 kg volatile solids (VS) m−3 day−1 at a retention time of 32 days. Average biogas yields varied from 0.30 to 0.58 m3 kg‐1 VS day−1. High percentages of reduction in VS, carbohydrate and crude fibre were obtained in most experiments. Some waste materials showed unbalanced digestion, as might be expected from carbohydrate‐rich substrates. In those cases alkali addition, feed interruption and mixing with a nitrogen‐rich substrate were used to overcome unbalanced digestion. Residual solids in the digested sludges were removed by flocculation with a polyelectrolyte and centrifugation; liquids with lower CODs remained after flocculation.
The effects of temperature on the retention and denaturation of protein in lucerne leaves subjected to mechanical dewatering
Authors: Pathak Jai P. , Macmillan Ross H. , Evans David G. , Murray David R.
Published: November 2006

The effects of pretreatment temperature on the retention and denaturation of protein were studied in relation to moisture removal from lucerne forage subjected to mechanical pressing. Leaf samples were held for 5 min at a temperature between 40‐100°C, then pressed. Although the protein concentration of the expressed juice decreased with increasing temperature, the amount of soluble protein lost in the expressed juice was fairly constant, amounting at most to only 4%. The maximum reduction in water content (76 ± 1%) was achieved by pressing after a treatment of 60‐70°C. However, the protein retained in the residue was not denatured completely until the pretreatment temperature exceeded 80°C. At 60°C, with maximum water removal, only one‐third of the protein became denatured; at 50°C, 80% of the maximum water removal was obtained with only 16% denaturation of retained protein.
Solvent fractionation of leaf juice to prepare green and white protein products
Authors: Bray Walter J. , Humphries Catherine
Published: November 2006

The effectiveness of organic solvents in the separation of pigmented protein from leaf juice was studied, thus permitting the recovery of a non‐pigmented protein suitable for use in human foods. Juices extracted from lucerne (Medicago sativa L.), tall fescue (Festuca arundinacea L. var. Alta) and Italian ryegrass (Lolium multiflorum L. var. RVP) were studied. The yield of ‚white’︁ protein from lucerne was double that from the grasses and it was lighter in colour. Of 20 solvents tested, 13 promoted the separation of chloroplastic material. These were in two categories: solvents with limited water solubility which were effective at a 3‐4% (w/w) concentration and highly polar solvents which were effective at a 10‐12% (w/w) concentration. Solvents of high specific gravity were not effective. Various conditions of solvent concentration, temperature and pH were studied with representatives of both groups of solvents in order to optimise the yield of ‚white’︁ protein. Solvent fractionation, as a method of preparing a non‐pigmented protein concentrate, is discussed in relation to differential heat treatment of leaf juice and solvent extraction of whole leaf protein concentrate. The potentials of these concentrates in human foodstuffs is compared.
Preliminary studies of the germination behaviour of guinea corn (Sorghum vulgare)
Authors: Aisien Anthony O. , Ghosh Bhanu P.
Published: November 2006

Sorghum seeds (Sorghum vulgare, variety Sorghum bicolor L181) were germinated in the dark for 12, 18, 24, 36, 48, 54, 60 and 66 h respectively. Optimum moisture content for germination was between 35 and 40%. Active germination and growth were assessed in terms of soluble carbohydrate and total starch in the seedling. Germination occurred between 15 and 30°C with an optimum at 22°C.
Occurrence of the phytoalexin phaseollin in pods of Phaseolus vulgaris
Authors: Doherty Jan , Buescher Ron
Published: November 2006

Phaseollin is a phytoalexin synthesised by Phaseolus vulgaris (snap or French bean) in response to infection or injury. The possibility of its accumulation in the edible pods damaged during post‐harvest handling was investigated. Phaseollin levels increased in injured pod tissue during 48 h at 27°C. Some delocalised accumulation occurred in healthy tissue adjacent to injured sites but concentrations decreased sharply with distance from the broken ends. Canning and freezing processes did not destroy phaseollin which accumulated in 24 h in pods held in air; phaseollin synthesis was strongly inhibited, however, by holding broken pods in 30% CO2. Since accumulation was localised at broken surfaces, levels for whole pods are low and probably not nutritionally significant.
The maturity of avocados—a general review
Authors: Lewis Charles E.
Published: November 2006

Avocado maturity is reviewed from a broad perspective. Firstly the terminology related to avocado maturity is discussed, including development, maturation and maturity, ripening, senescence and quality. The distinctions between maturation, maturity and ripening are emphasised. Maturity is taken to mean acceptability of fruit for consumers rather than for processing. Secondly the effects of the properties of avocado trees and fruits on the determination of maturity are outlined. The subjects include origin, distribution and importance of avocados, anatomy, oil content, lipids and other constituents, flowering, seeding, growth, ripening and respiration. Especially relevant to maturity are the lack of external changes in avocados on maturing; the fact that fruits only ripen after picking because the attached fruit is in a juvenile state resulting from the avocado's growth by cell division and cell enlargement; the prolonged flowering causes wide variability in age between fruits. Thirdly the main methods of assessing maturity are considered. Subjects discussed are oil content and properties, dry matter content, sugar content, destructive physical tests and non‐destructive physical tests, especially picking date. Relevant changes in oil, water and sugars during ripening are also considered. Oil content and picking date have been the indices most studied and they seem well related to sensory tests. Other possible indices are dry matter content, iodine number of oil and cuticular wax concentration. Regulatory consequences are considered, especially for the legal minimum oil content in California, the oil contents for different varieties in Queensland and Israel and the comprehensive picking date system for specified weight fruits used in Florida.
Functional characterization of protein stabilized emulsions: Emulsifying behaviour of proteins in a valve homogenizer
Authors: Tornberg Eva
Published: November 2006

Protein stabilised emulsions have been prepared in a valve homogeniser incorporated into a recirculating emulsification system, where the power input and number of passes have been varied. The food proteins studied were a soy‐bean protein isolate, a whey protein concentrate (WPC) and a sodium caseinate. The emulsions obtained were characterized in terms of particle size distribution and amount of protein adsorbed on to the fat surface (protein load). Generally, the final fat surface area of the emulsions obtained increases more as a function of power input than as a function of number of passes. Distribution width, cs, decreases mostly with increasing power supply and number of passes, but at the highest power input cs increases. The protein load on the fat globules is largely determined by the fat surface area and by the type of protein adsorbed. The soy proteins give a high protein load and the caseinates give a low protein adsorption at small fat surface areas created. This relation is reversed at large surface areas of the fat globules. The relation between percentage protein adsorbed from bulk as a function of surface area suggests that the caseinates mainly cover the newly created interface by adsorption from the bulk, whereas the soy proteins fulfil this task mostly by spreading at the interface. Salt addition to 0.2M‐NaCl enhances protein adsorption at the fat globule interface in the case of soy protein and caseinate, but for the whey proteins protein load is higher in distilled water.
Genotypic variation in oil and protein in barley grain
Authors: Welch Robert W.
Published: November 2006

Oil content and composition, protein content and grain weight have been estimated in 86 barley genotypes from diverse sources grown in a replicated field experiment. Overall range between genotypes in composition was: oil content, 1.9‐4.1 %; palmitic, 21.4‐28.7%; stearic, 0.6‐1.8%; oleic, 10.4‐16.9%; linoleic, 52.4‐58.3%; linolenic, 4.5‐7.3%. Modern European varieties varied from 2.2‐2.8% oil, and oil content was higher in two‐rowed than six‐rowed types and higher in naked than husked types. Protein content was higher in naked than husked types, but there was no significant difference between the protein content of two‐ and six‐rowed types. Mean grain weight was higher in both two‐rowed and in husked types. Oil was positively correlated with grain protein and the proportion of oleic acid, and negatively correlated with the proportions of palmitic and stearic acid. The highest oil contents were found in Rise 1508 and Hiproly which are high‐lysine genotypes.
Fatty acid composition of total lipids from some tropical storage organs
Authors: Opute Frederick Idiem' , Osagie Anthony U.
Published: November 2006

The fatty acids of the total lipid extracts made from 10 tropical storage organs (Alocasia macrorrhiza, Colocasia esculenta, Dioscorea alata, D. bulbifera, D. cayensis, D. rotundata, Ipomea batatas, etc.) were studied. The high occurrence of the C18 unsaturated fatty acids (linoleate and linolenate which together contributed over 50 % on average of the total fatty acids), conferred a high level of unsaturation on almost species. Compared with similar storage organs of temperate regions, there was a definite reduction in the degree of unsaturation. This was brought about by a general increase in the intrinsic values of palmitate and oleate.
Yeasts of the coconut palm wine of Sri Lanka
Authors: Jayatissa Perera M. , Pathirana Ruwan A. , Sivayogasunderam Kandasamy , Jeyaraj Edwin E.
Published: November 2006

Seventeen strains of yeast, isolated from samples of fermented coconut palm wine (toddy) by direct plating, were characterised and identified using both biochemical and morphological characteristics. The yeasts belonged to five genera: Saccharomyces (10 strains), Pichia (two strains), Torulopsis (two strains), Candida (two strains) and Wingea (one strain). The predominant species were Saccharomyces cerevisiae (four strains) and Saccharomyces exiguus (four strains).
A comparison of three different isotopic methods for measuring body components of sheep
Authors: Trigg Timothy E. , Domingo Ernesto A. , Topps John H.
Published: November 2006

A comparison has been made of the three isotopes, deuterium, tritium and 42K for the measurement of body composition of wether sheep by the dilution technique. Eighteen sheep of a small breed were divided into three groups of six and given either a high, maintenance or low plane of nutrition. After an interval of 6‐9 weeks the sheep were injected with the three isotopes, slaughtered within 24 h and composition determined directly by chemical analyses. The live weight at the time of slaughter ranged from 21.6 to 34.8 kg and the fat content from 9.9 to 19.7% of live weight. Tritiated water under‐estimated total body water by 4.6 ± 3.1 g per 100 g. The overall mean for deuterium oxide agreed closely with that for total body water but the actual results were a little more variable than those for tritiated water. Mean exchangeability of potassium for all wethers was 89.4% and a very close relationship was found between exchangeable potassium and total body potassium. For the prediction of empty body nitrogen, the inclusion of either tritiated water space, deuterium oxide space or exchangeable potasium along with live weight in a multiple regression improved the precision over the use of live weight alone. Similarly multiple regressions including either deuterium or tritium space with live weight predicted body fat content with significantly greater precision than live weight alone and tritiated water was significantly better than deuterium oxide for this purpose. Either tritiated water space or exchangeable potassium with live weight significantly improved the prediction of fat‐free empty body weight over the use of live weight alone, and tritiated water was significantly better than 42K for this predictive purpose.
Some observations on the arginine requirement of the growing New Zealand white rabbit
Authors: Spreadbury David , Davidson John
Published: November 2006

Young meat rabbits of the New Zealand White breed, aged between 5 and 8 weeks, were fed semi‐purified diets containing casein as the main protein source, and increasing levels of supplementary arginine to assess their requirements for dietary arginine. On all experimental diets the rabbits achieved good mean growth rates which were not significantly different from the growth rate of 42 g day‐1 on a well‐tried control diet. The results are discussed with reference to studies by other workers and the conclusion reached that the requirement for arginine is not greater than 5.6 g kg−1 diet as fed.
A study of the nutritive value of toprina G in the diet of two hybrid strains of caged laying hens
Authors: Jackson Norman , Kirkpatrick Griffith McC.
Published: November 2006

An experiment is reported in which the hydrocarbon‐grown yeast Toprina G was used at levels of 0, 20, 40, 60, 80, 100 and 120 g kg−1 of diet to replace mainly soybean meal in a fishmeal‐free control diet fed to two lightweight hybrid strains of caged layers. The Toprina G had a very low Se content (14 μg kg‐−1) and a high Mn content (325 mg kg−1). Replacement of the soy‐bean meal of the control diet and also, at the highest level of Toprina G addition, the meat and bone meal by the hydrocarbon‐grown yeast did not statistically affect total egg weight or mean egg weight significantly (total egg weight/total number of eggs laid). Total food intake tended to be higher for the birds fed the diets containing Toprina G although for the full experimental period this effect was not statistically significant. For one of the hybrid strains the food conversion efficiency was poorer for all the treatments receiving Toprina G than for the control. This effect was statistically significant at the 60 and 100 g Toprina G inclusion per kg of diet. The results indicate that Toprina G may be used as the major protein source in the diet of caged layers up to a level of 12 %.
Changes in free and protein‐bound amino acids in elderberry fruit (Sambucus nigra) during maturation
Authors: Künsch Ulrich , Temperli Alfred
Published: November 2006

Elderberry fruit was analysed for free and protein‐bound amino acids during ripening and senescence. Maturation was characterised by an appreciable decrease in the total amino acid content, free and bound, and an increase of the total free amino acid concentration. The latter was mainly due to the massive rise of leucine, tyrosine, and phenylalanine which occurred during the late stages in the ripening process. These three amino acids accounted for 68 % of the total free amino acid content in ripe fruit vs 9% in the green fruit. The transition from optimal ripeness to senescence was associated with a slight increase of the total protein‐bound and free amino acid contents. Assessment of the nutritional value of elderberry protein by comparison to whole egg revealed a chemical score of 0.94 for the total essential amino acids, indicating elderberry to be a good source of high biological value protein and thus a suitable source of raw material for a variety of food and dietary products.
An enzymic method for differentiating thawed and fresh fish fillets
Authors: Rehbein Hartmut , Kress Gabriele , Schreiber Wolfgang
Published: November 2006

The specific activities of the lysosomal enzymes α‐glucosidase and β‐N‐acetylglucosaminidase were determined in press juices and extracts from fresh and frozen/thawed fillets of cod, saithe, red fish and haddock. For each of the two enzymes it was found that the press juice/extract activity ratio increased following the freezing/thawing process (six to nine times for αglucosidase and three to five times for β‐N‐acetylglucosaminidase).
The determination of the component oligosaccharides of lupinseeds by high pressure liquid chromatography
Authors: Macrae Robert , Zand‐Moghaddam Ahmad
Published: November 2006

A simple rapid method is reported for the analysis of oligosaccharides in lupinseeds. The procedure involves extraction of the ground, defatted seeds with aqueous methanol, precipitation of protein with Carrez solution and subsequent analysis using high pressure liquid chromatography. The chromatographic separation utilises Spherisorb amino columns (five micron) packed in our laboratory. Quantification is achieved by direct comparison with aqueous standards. The oligosaccharide composition of ten lupinseed varieties, from four species, are reported and the values obtained compared with those found for soy beans. The contents of stachyose and verbascose, which are considered to be of major importance as flatus factors, are found to be similar to those in soy beans for some lupinseed species (L. albus and L. angustifolius) but considerably higher in others (L. luteus and L. mutabilis).
The effect of aqueous leaching of glucosinolates on the nutritive quality of rapeseed meal
Authors: Rauchberger Yigal , Mokady Shoshana , Cogan Uri
Published: November 2006

Studies were conducted with the aim to upgrade the nutritional quality of high glucosinolate rapeseed meals, via heat treatment and aqueous leaching of the glucosinolates, under various conditions of temperature and pH. Conditions for thermal pretreatment of the seeds were sought which ensured complete inactivation of the enzyme myrosinase, no reduction in available lysine, and minimal losses of soluble protein during subsequent leaching processes. This was achieved by 30 min steaming at 100°C, although kinetic studies showed that complete inactivation of the enzyme took place within 5 min. Leaching experiments were performed with full‐fat flakes and with defatted meal. The rate as well as the total amount of leached glucosinolates was higher in defatted meal compared to full‐fat flakes. Protein losses were similar with both types of rapeseed raw material and were only slightly affected by changing the pH. Oil losses from full‐fat flakes during the leaching process were significant. Raising the leaching temperature from 25 to 50°C increased substantially the rate and the total amount of leached glucosinolates, but resulted in higher losses of protein. Generally, raising the pH of the leaching medium in the range of 4–8, resulted in an increase in the rate as well as in the total amount of leached glucosinolates. Rat feeding tests (PER) of leached meals indicated that raising the leaching temperature from 25 to 50°C lowered the protein quality of the meals. On the other hand, meals leached under the same temperature conditions, in the pH range of 4–8, were not found significantly different in their protein nutritive value. Substantial heat treatment was also found necessary for improving the nutritive quality of low glucosinolate rapeseed.
Effect of milling on mineral and trace element composition of raw and parboiled rice
Authors: Doesthale Yeshwant G. , Devara S. , Rao Shankar , Belavady Bhavani
Published: November 2006

The effect of milling on the mineral and trace element composition of raw and parboiled grain samples of 16 varieties of rice was investigated. Varietal, locational and seasonal differences in the nutrient composition of brown rice were noted. The mean values for different nutrients per 100 g brown rice were total ash 1.37 g, phosphorus 349 mg, magnesium 157 mg, calcium 18 mg and iron 2.16 mg and in μg per g samples, zinc 14.3, manganese 11.0, copper 2.39, molybdenum 0.775 and chromium 0.088. Parboiling per se had no effect on the composition of brown rice. The degree of milling and the initial concentration of the nutrient in the grain determined the magnitude of loss on milling both in raw and parboiled grain. Percent losses of different nutrients on 5 and 10% milling of raw rice respectively were total ash 40, 62; iron 51, 67; magnesium 40, 64; calcium 36, 57; iron 54, 64; copper 26, 45; manganese 48, 56; molybdenum 24, 34; chromium 57, 69; and zinc only 2.8, 4.6. Zinc in rice grain was uniformly distributed and a major portion of other nutrients was concentrated in the outermost 2.5% surface layers of the grain. Parboiling appeared to have altered the distribution of some nutrients in rice grain except for zinc, magnesium and copper. Milling losses for other nutrients were therefore significantly lower in parboiled than in raw rice.
Linkage analysis in commercial and fractionated glucose syrups
Authors: Birch Gordon G. , Foyle Richard A. J. , Gallali Yahya M.
Published: November 2006

The degree of branching of commercial glucose syrups and glucose syrups prepared by reverse osmosis was investigated. No significant difference was found between the different syrups after analysis by methylation studies and enzymic digestion.
Changes during ensilage in the nitrogenous components of fresh and additive treated ryegrass and lucerne
Authors: Ohshima Mitsuaki , McDonald Peter , Acamovic Tom
Published: November 2006

The changes in the major nitrogenous components of herbage during the ensilage of lucerne and Italian ryegrass, with and without the addition of 85% formic acid and 40% formaldehyde at the rates of 3.2 and 7.4 g kg−1 fresh herbage respectively, were studied. Both herbages were of similar amino‐N composition except for asparagine which was about 10% of total nitrogen (TN) in lucerne and only 0.2% of TN in Italian ryegrass. After 90 days ensiling about 90% of the sum of protein‐, peptide‐, amino‐ and amide‐N was preserved in the additive‐treated silages while only 58% was recovered in the untreated lucerne (butyrate) silage. Recoveries of these compounds in the untreated ryegrass (lactate) silage was 83%. In the butyrate silage, the branched chain amino acids, valine, leucine and isoleucine were well preserved. In addition to these, proline, phenylalanine, glycine, methionine and threonine were well preserved in the lactate silages. Both the untreated silages contained more alanine than in their original respective herbages. Most of the losses from the amine‐forming amino acids were recovered as their corresponding amines. Alpha‐amino butyric acid and δ‐amino valeric acid were found in both the untreated silages and the quantity present was dependent on the silage quality. In both the additive‐treated silages, recoveries of amino acids, other than sulphur amino acids, lysine, histidine, tyrosine and tryptophan, were ca 90% or greater. The losses of these amino acids, excluding the sulphur amino acids, can be attributed mainly to the direct effects of formaldehyde in preventing their estimation following freeze drying or acid hydrolysis.
A comparison of the effectiveness of organic polymers as soil anti‐crusting agents
Authors: Ronald Page E. , Quick Martin J.
Published: November 2006

Using a soil known to form a crust in the field in certain weather circumstances, a number of organic polymers were tested for their soil conditioning properties. A penetrometer method was used to measure the strength of the crust formed under standard laboratory conditions of simulated rain and sunshine. The substances were compared with an established soil conditioner, poly(vinylalcohol) (PVA) of molecular weight 80 000. The crust strength of Bridgnorth soil sprayed with 54 kg ha−1 of this PVA as a 1% solution was 21% of that of untreated soil. PVA with a molecular weight of 22 000 applied at the same rate actually increased crust strength to 142%; at 216 kg ha−1 it reduced the strength to 46%. A hydroxyethylcellulose, Natrosol 250 HHR, at 54 kg ha−1 reduced crust strength to 18%. Certain polyacrylamides were almost as effective, but the solutions were viscous and therefore difficult to apply. The carboxymethylcellulose preparations tested were poor soil conditioners; the best at 54 kg ha−1 reduced crust strength only to 43%; the effect was not simply a function of molecular weight. Guar gum, the only natural product tested, had little anti‐crusting action, and two of its hydroxyethyl derivatives also performed poorly.
The effect of dietary antibiotics on protein and energy metabolism in rats: Possible significance of the gut microflora
Authors: Eggum Biørn O. , Fekadu Makonnen , Wolstrup Jens , Sauer Willem C. , Just Arnold
Published: November 2006

The influence of the intestinal microbial activity on protein metabolism was tested in rats with three diets fed without and with antibiotics (Nebacitin). True protein digestibility, biological value, net protein utilisation, true amino acid digestibility and apparent digestible energy were measured. The intestinal microbial activity was on average reduced to one‐fifth by antibiotics. On a diet low in crude fibre (2.5%) but high in crude protein (17.6%), this reduction had only a minor influence on the parameters for protein quality that were measured. However, true digestibilities of histidine and cystine were strongly reduced by the antibiotic treatment. The digestibility of energy was also significantly reduced (5%). For diets higher in crude fibre and lower in protein, the influence of the microbial activity was more pronounced. Digestibility of protein and energy were severely reduced by the dietary antibiotic treatment. In general, antibiotic supplementation decreased the parameters that were measured.
Meat tenderness: Immunofluorescent localisation of the isomorphic forms of collagen in bovine muscles of varying texture
Authors: Bailey Allen J. , Restall David J. , Sims Trevor J. , Duance Victor C.
Published: November 2006

The three isomorphic forms of collagen present in muscle have been located by indirect immunofluorescence using collagen type specific antibodies. Type I collagen was located in the epimysium and perimysium, type III primarily in the perimysium as fine lace‐like fibres, and type V virtually confined to the endomysium. Increased proportions of type III collagen appeared to be present in the perimysium of the tougher muscles M. carpi radialis, and M. sternomandibularis compared to M. semitendinosus and M. longissimus dorsi. This increased proportion of type III was confirmed by analysis of the cyanogen bromide peptides. The relationship of the increased proportion of type III collagen to increased toughness, if any, remains to be elucidated.
Production and degradation of patulin by paecilomyces species, a common contaminant of silage
Authors: Anderson Murray S. , Dutton Michael F. , Harding Keith
Published: November 2006

The production and degradation of patulin by a common silage comtaminant, Paecilomyces sp., is described. Utilising protoplasts of the parent organism, 80% degradation of radiolabelled patulin occurs over the 3‐h period studied and it is proposed that this degradation effect may account for anomalies in the investigation of suspected mycotoxin poisoning.
The destruction of β‐glucosidase activity by oven‐drying and its effect on formononetin estimation in red clover
Authors: Jones Raymond
Published: November 2006

It has been shown that oven‐drying red clover samples at temperatures exceeding 80°C reduces the apparent formononetin content. Incubation of the high temperature dried samples with β‐glucosidase enzyme resulted in the recovery of formononetin levels comparable to those found in freeze‐dried material. There was no evidence to show that high oven temperatures affected the formononetin‐glucosides.
Soluble and fraction 1 protein in leaves of C3 and C4 grasses
Authors: Pheloung Paul , Brady Colin J.
Published: November 2006

The C4 grasses Cynodon dactylon L. Pers., Chloris gayana Kunth, Paspalum dilatatum Poir. and Pennisetum clandestinum Hochst. were analysed for their contents of protein, extracted by and soluble in neutral buffer solutions, and for the major soluble protein of the chloroplast, fraction 1 protein. Conditions avoiding oxidative changes were used. In the four C4 grasses, soluble protein was 26–30% of the total protein, and fraction 1 protein was 11–16% of the soluble protein. In three C3 grasses, soluble protein was 33–48% of total protein, and fraction 1 protein was 29–43% of soluble protein. The comparative solubilities and ease of extraction of C3 and C4 grasses is discussed in relation to nitrogen retention in grazing ruminants.
Effect of nitrogen fertiliser on the fatty acid composition of oil from low erucic acid rape varieties
Authors: Holmes Michael R. J. , Bennett David
Published: November 2006

The effect of N fertiliser on the fatty acid composition of two low erucic acid varieties of winter oilseed rape (Primor and Rapora) was investigated in two field experiments in eastern England in 1976. Rates of N from 0 to 270 kg ha−1 and application times from February to late April were compared. N increased growth and yield and reduced oil content but timing had little influence. Neither rate nor time of N fertiliser had any detectable effect on fatty acid composition in either experiment; the composition was as expected for these varieties, with over 60% oleic acid and 3% or less of erucic acid. It appears that the fatty acid composition of low erucic varieties is little affected by N fertiliser.
Effects of direct drilling and shallow cultivation on the nutrient content of shoots of winter wheat and spring barley on clay soils during an unusually dry season
Authors: Cannell Robert Q. , Graham John P.
Published: November 2006

The uptake of phosphorus, potassium and nitrogen by winter wheat and spring barley grown after direct drilling, tine cultivation and ploughing on three clay soils has been examined during the driest season since meteorological records commenced in England. The concentrations of phosphorus and potassium in shoots were little affected by the method of cultivation, in spite of the concentration of these nutrients in the surface layers of the soil following direct drilling. The nitrogen concentration was lower in the early stages of growth of winter wheat after direct drilling or shallow cultivation, but not subsequently nor at any stage in spring barley.
Effect of time and temperature of storage after cooking on the sensory quality of bintje potatoes
Authors: Lundgren Birgit , Karlström Barbro , Ljungqvist Ann‐Christine
Published: November 2006

Seventeen trained judges used a scoring technique with nine‐point scales to evaluate sensory attributes of cooked potatoes (variety: Bintje) that had been kept hot after cooking for different lengths of time at different temperatures. Maximal storage times before the potatoes were considered unacceptable were determined for each temperature. In addition, comparisons were made with preference data obtained for 55 untrained consumers. For all sensory attributes significant differences in average scores were obtained among samples stored for different periods of time (0, 1, 2, 3 and 4 h) and different temperatures (60, 75 and 90°C), as well as significant interactions between time and temperature. In general the effect of time was largest at the highest temperature. The differences were largest for flavour and smallest for appearance. The maximum times the potatoes could be kept at 60, 75 and 90°C before becoming unacceptable in flavour were 2.9, 2.2 and 1.3 h, respectively. The corresponding values for texture and appearance were higher. Generally potatoes that had been kept hot were described as ‘dark, greyish or brownish, and dry on the surface', and having a 'strong and musty odour; musty, old and bitter flavour, and watery, soggy, and spongy texture ’For 55 untrained consumers, (highly) significant differences were obtained in preference frequencies for appearance, flavour, and texture for pairs of samples stored after cooking at 75°C for different periods of time. The differences were largest for flavour, and smallest for appearance. Generally, the freshly prepared sample was preferred, and the difference in preference increased with increased storage time. The results from the untrained consumers are in close agreement with the results obtained by the trained panel. It was concluded that consumers in general also consider the sensory changes of keeping potatoes hot after cooking as deleterious, and that the unacceptability limits determined by the trained panel were not unreasonably small.
Uptake of copper, nickel and zinc by crops growing in contaminated soils
Authors: Davis Robert D.
Published: November 2006

A series of three replicated pot trials is reported in which various crops were grown in soils having enhanced concentrations of copper, nickel and zinc. Concentrations of these elements in the tops of plants harvested at their most sensitive stage were compared with ‘total’ and ‘extractable’ concentrations in soil and with concentrations in soil solutions. There was little difference between the relationships of ‘total’ and ‘extractable’ soil metal and concentrations in plant tissue. In general, the correlation between concentrations of metals in soils and plants was unpredictable. Plants differed in their efficiency of uptake of elements; lettuce assimilated more than the other crops tested (barley, rape and ryegrass). Similarly, soil concentrations of the elements required to achieve toxic thresholds in plant tops increased in the order lettuce, ryegrass, rape and barley. Measurements made with conventional extractants of copper, nickel and zinc in soils can be of value in predicting plant uptake and hence toxicity, only if appropriate calibration curves plotting extractable soil metal against plant uptake are at hand for the particular soils and plants under consideration. Mild extracts are more sensitive to the soil properties, especially pH value, which determine plant uptake and results with metals in soil solution were promising, especially for zinc. Nevertheless, soil analyses for copper, nickel and zinc are not always closely associated with their likely toxicity to crops.
The effect of casein on the viscosity of solutions of hydrocolloids
Authors: Elfak Attia M. , Pass Geoffrey , Phillips Glyn O.
Published: November 2006

The apparent viscosities of aqueous solutions of guar gum, locust bean gum, sodium carboxymethylcellulose and k‐carrageenan have been measured over a range of shear rates from 14 to 1142 s−1. Comparable measurements were made on solutions to which different quantities of casein (10‐40 g litre−1) had been added. For all the solutions a power law equation describes the variation of relative viscosity with shear rate. Addition of casein has no effect on the solutions of guar and locust bean gum, but does affect the rheology of solutions of sodium carboxymethylcellulose and k‐carrageenan. The behaviour of k‐carrageenan indicates a dependence on the polyanion:casein ratio, reaching a maximum at a concentration ratio of 1:4. The only significant solute‐solute interactions in the hydrocolloid‐casein solutions are electrostatic in nature.
The association of fructans with high percentage dry weight in onion cultivars suitable for dehydrating
Authors: Darbyshire Ben , Henry Robert J.
Published: November 2006

As the percentage dry weight of bulbs of different onion cultivars increased, the fructan content also increased. The higher percentage dry weight cultivars also contained higher concentrations of higher molecular weight fructans. The percentage dry weight and non‐structural carbohydrate content increased from the outer to the inner leaf bases of the bulbs of all cultivars. In low, medium and high percentage dry weight cultivars non‐structural carbohydrate represents a fairly constant 87, 83 and 88% of dry weight, respectively. This constant percentage implied that dry weight differences should be assigned to differences in water content.
A fluorometric method for the micro‐quantitative determination of haemoglobin and myoglobin concentrations in fish muscle
Authors: Wang James C. C. , Amiro E. Russell
Published: November 2006

A fluorometric procedure based upon conversion of the haem moiety of haemoproteins to the free porphyrin by incubation with oxalic acid was employed to determine haemoglobin and myoglobin contents of fish extracts. The haemoproteins were extracted with 0.05M Tris buffer, pH 8.6, and the haemoglobin and myoglobin were separated with DEAE cellulose. Quenching or interference by unidentified substances resulted in low apparent recoveries of added haemoprotein but this could be partially overcome by the addition of potassium ferricyanide or by dialysis or ultra‐filtration.
The composition, rheological properties and breadmaking behaviour of stored flours
Authors: Bell Brenda M. , Chamberlain Norman , Collins T. Hylton , Daniels David G. H. , Fisher Nathan
Published: November 2006

Flours milled from English (‘weak’), Canadian (‘strong’) and mixed English and Canadian wheats (‘medium’) had different rates of lipolysis (weak>medium>strong) during prolonged storage at ambient temperatures (average about 12°C). Lipolysis was more rapid in the medium flour at 25°C, but was very slow in ‘control’ flours kept at ‐ 20°C in an inert atmosphere. Loss of baking quality in stored flours was assessed using the Chorleywood Bread Process (CBP), a long fermentation process (LFP) and the Activated Dough Development process (ADD). The loaf volume changes varied with the flour type and test method, especially depending on whether or not fat was included in the recipes. In tests with fat, the CBP was the most sensitive to deteriorative changes (strong≃medium>weak); with the medium and strong flours, loaf volumes were nearly constant for 24 months before decreasing rapidly. Deterioration became apparent more gradually when using LFP and ADD tests with fat. When fat was omitted, short‐term improvement (weak>medium>strong) occurred with all three baking methods, but there was subsequent loss of volume. To account for these changes in baking behaviour, it is suggested that the tests differ in their sensitivity to flour type and variations in dough composition, especially to the level of bakery fat, the level of fatty acids (generally deleterious), and to protein changes which were also detectable by rheological tests on stored flour doughs (flour ‘maturation’; generally beneficial).
Changes in total fatty acids and individual lipid classes on prolonged storage of wheat flour
Authors: Warwick Michael J. , Farrington William H. H. , Shearer George
Published: November 2006

Three flours have been monitored for changes in their lipid component during 5 years storage. Changes in total (non‐starch) lipid, total fatty acid and of 14 lipid classes are reported. A small but significant loss of polyenoic acid was found which appeared to be related to the rate of lipolysis in the flours. The results are discussed in terms of the changing baking quality of these flours determined by the Flour Milling and Baking Research Association (FMBRA).
A Routine method for identification and quantitative determination by gas—liquid chromatography of galacturonic acid in pectic substances
Authors: Ford Clive W.
Published: November 2006

A semi‐micro method is described for the determination by gas‐liquid chromatography (g.l.c.) of galacturonic acid in pectic substances which has been solubilised in aqueous ammonium oxalate. Galacturonic acid, liberated by hydrolysis with polyanhydrogalacturonase [poly‐(1,4‐α‐D‐galacturonide) glycanohydrolase; EC 3.2.1.15] and then converted to the L‐galactono‐1,4‐lactone via potassium borohydride reduction and lactonisation using methanolic hydrogen chloride. The derived lactone was analysed by g.l.c. as the trimethylsilyl derivative, and was easily distinguished from the glucuronic acid reduction product, L‐gulono‐1,4‐lactone. The method was applied to the analysis of pectic materials in leaflets, petioles, and stem of three tropical legumes, and also to the polygalacturonic content of commercial pectin preparations. The possibility of simultaneous determination of starch extracted with pectin is also discussed.
Chemical composition of hulls of the sweet almond (Prunus amygdalus)
Authors: Calixto F. Saura , Cañellas J.
Published: November 2006

Determination of moisture, crude fibre, fat, ash, total nitrogen and carbohydrates was carried out on almond hulls. The contents of P, K, Mg, Cu, Zn, Fe, Mn, NO3‐ and B were also determined. Amino acid composition was established. The results are compared with analytical data on almond nuts.