bluuebunny/crossref_metadata_2025 huggingface dataset:
Plant lipids. I.—the carbohydrate content of groundnut phospholipids
Authors: Aylward F. , Nichols B. W.
Published: November 2006

(1) Free sugars, comprised of a mixture of stachyose, sucrose and raffinose, constituted about 0.86% of the groundnut phospholipids insoluble in alcohol. Sucrose and stachyose were also associated with the alcohol‐soluble fraction of the material which contained some 0.6% of free sugar.

(2) Combined sugars represented a further 4.66% of the alcohol‐insoluble and 2.36% of the alcohol‐soluble fractions. Glucose and galactose were found in both fractions; the alcohol‐insoluble phospholipids contained also arabinose and mannose.

(3) Groundnut phytoglycolipid differs from the phytoglycolipids of soya‐bean and maize in the extremely small quantity of mannose present and the correspondingly high concentration of arabinose.
Effect of the bread‐baking process on destruction of certain mould spores
Authors: Knight R. A. , Menlove E. M.
Published: November 2006

Because of conflicting statements in the literature, experiments have been carried out in which spores of moulds commonly associated with mouldy bread have been incorporated in bread doughs before baking. It has been demonstrated that such moulds and the ascospores of Neurospora tetrasperma are killed well before the end of the baking period. This evidence supports the contention that in normal bakery practice moulds do not survive baking and that mould growth on bread is due to post‐baking contamination with mould spores.
Determination of the nitrogen status of soils in the west midlands
Authors: Eagle D. J.
Published: November 2006

Nitrogen release values were obtained by a modified technique involving incubation of moistened soil samples for one week at 35°. the proportion of nitrate in the nitrogen released from different soils varied greatly. Both air‐drying of soils and air‐dry storage of soil samples before incubation increased the nitrogen released during incubation. Nitrogen release values fluctuated during the season and were maximum in the spring and late autumn. Values, obtained from incubating soils immediately after air‐drying, correlated significantly with crop response to nitrogen fertilization.
Citrus essential oils. II.—Composition of distilled oil of limes
Authors: Slater C. A.
Published: November 2006

The composition of West Indian distilled oil of limes has been investigated and compared with that of Mexican distilled oil. Seven substances not previously reported as being present in lime oil have been isolated together with several unidentified compounds.
Treatment of meats with ionising radiations. VIII.—pH, water‐binding capacity and proteolysis of irradiated raw beef and pork during storage, and the ATP‐ase activity of irradiated rabbit muscle
Authors: Lawrie R. A. , Sharp J. G. , Bendall J. R. , Coleby B.
Published: November 2006

The immediate effects of 5‐Mrad ionising radiation on beef and pork longissimus dorsi muscles were an increase in pH, a decrease in water‐holding capacity, in increment in gel‐volume for a given pH rise, and in soluble protein, and increased resistance to low‐ and high‐speed homogenisation. the indications of cross‐binding induced by irradiation were supported by studies of isolated myofibrils from rabbit psoas muscle. Irradiation markedly reduced the syneresis (18°, μ = 0.04) and the swelling (0°, μ = 0.25) induced by ATP and, to a lesser extent, over‐all fibrillar ATP‐ase activity (the initial fast phase being depressed more than the slower second phase of the reaction). on storage (at — 20° to + 37°), pH and water‐binding capacity increased generally with increase of temperature. Changes in pH occurred earlier with pork and to a greater extent than with beef. in sterile beef longissimus dorsi (irradiated or unirradiated) there was a decrease in soluble protein during storage for 60–90 days at 37° (indicating denaturation) and increases in TCA‐soluble nitrogen and tyrosine (indicating proteolysis, which was more marked in unirradiated samples). the absence of soluble hydroxyproline and the presence of clearly marked cross‐striations indicated that the autolysis must have involved sarcoplasmic and not fibrillar or connective tissue protein.
Saponins. II.—Fractionation and pharmacological properties of lucerne saponins. The possible relation of these to bloat
Authors: Coulson C. B. , Davies T.
Published: November 2006

Improved methods of paper chromatography revealed 10 (and possibly 12) constituents of lucerne bulk saponin. Qualitative differences were observed between the bulk saponins isolated by the cholesterol procedure from dried samples of bloat‐producing and non‐bloat‐producing lucerne stands. This appears to be the first time that actual chemical differences have been detected between the two types of herbage. The in vitro rat diaphragm test for respiratory inhibition detected no qualitative differences but was found to respond to quantitative differences. The implications are considered.
Note on the pre‐treatment of herbage samples for determination of soluble carbohydrate constituents
Authors: Jones D. I. H.
Published: November 2006

The effect of oven‐drying on the reducing and non‐reducing sugars and on fructosan in asparagus, kale leaves and in five herbage grasses has been investigated. Values for total sugars in the dried material mere lower than in the fresh, while fructosan was higher in the dried samples.
Plant lipids. II.—Free and combined sterols (sterol esters and glycosides) in commercial oilseed phospholipids
Authors: Aylward F. , Nichols B. W.
Published: November 2006

An acetone extraction method for the isolation of free and combined sterols has been applied to commercial phospholipid fractions from groundnut, rapeseed and linseed; all three lipid samples contained 1‐3% of sterol glycosides. The glycoside from groundnut phospholipids was composed mainly of β‐sitosterol‐D‐glucoside, with considerably smaller quantities of glucosides of stigmasterol and a saturated sterol. The non‐glycoside sterols from the same source had a very similar composition to those from the glucosides.

Washing with cold acetone, dialysis through a rubber membrane and chromatography on silicic acid were all efficient in removing free and esterified sterols from crude phospholipids, but were less effective in removing sterol glycosides.
Some experiments in total weed control
Authors: Wheeler A. F. J.
Published: November 2006

Experiments in three aspects of total weed control are described. These are (i) weed control on railways, (ii) weed control with granular herbicides, and (iii) weed control with bipyridylium herbicides, mainly in admixture with residual‐type herbicides.

It is concluded that (i) sodium chlorate/diuron is a better treatment than diuron or simazine alone for weed control on railways, (ii) granular herbicides are more effective applied in early March than in early February or early April in Southern England, and (iii) the bipyridyls, particularly paraquat, confer great benefit to residual‐type weed killers when applied in admixture.
Insecticidal activity of pyrethrum extract and its four insecticidal constituents against house flies. I.—Preparation and relative toxicity of the pure constituents; Statistical analysis of the action of mixtures of these components
Authors: Sawicki R. M. , Elliott M. , Gower J. C. , Snarey M. , Thain E. M.
Published: November 2006

Pyrethrins I and II and cinerins I and II were isolated from commercial pyrethrum extract by displacement chromatography and were also reconstituted from the naturally derived acids and alcohols. The samples of each constituent isolated from both sources had identical chemical and physical properties, and were of the same insecticidal potency within the limits of experimental error. The relative toxicities of the four constituents to female house flies (Musca domestica L.), determined at 20° by a measured drop technique, were: pyrethrum extract, 1.0; pyrethrin II, 1.3‐ 1.5; pyrethrin I, 0.9‐1.0; cinerin II, 0.5‐0.6; cinerin I, 0.4‐0.5. The insecticidal activity of a mixture of the four constituents was examined statistically for simple similar joint action, assuming that the probit‐log‐dose lines for the separate constituents were not parallel; the predicted results are in good agreement with the experimental data. The procedures for computing the responses predicted by simple similar joint action are discussed.
Protein denaturation in frozen fish. VI.—Cold‐storage studies on cod using the cell fragility method
Authors: Love R. M.
Published: November 2006

The cell fragility method was used to investigate the muscle of cod that had been frozen and cold‐stored under various conditions. The results are compared with those obtained by the ‘soluble protein’ method, and the relationship between them is discussed.
Effect of pressure during mechanical development of bread doughs
Authors: Ottaway F. J. H.
Published: November 2006

By suitably modifying a laboratory high‐speed mixer it was possible to study the effect of pressure during the mixing of mechanically developed bread doughs using both N.S.W. and Victoria breadmaking flours.

Applied pressures in the 0‐40 p.s.i. range had no noticeable effect on bread quality although the mixing times for optimum results tended to decrease with increasing pressure. The decrease was greatest between 0 p.s.i. and 10 p.s.i. The work expenditure for optimum results closely paralleled the applied pressure‐mixing time relationship. The quantity of fast‐acting oxidising agent required was independent of applied pressure over the range employed.

Equally good bread was made from both the flours used, but the mixing time and work done for optimum quality were less for the Victoria than for the N.S.W. flour at any given pressure.
Degradation of adenine‐ and hypoxanthine‐nucleotide in the muscle of chill‐stored trawled cod (gadus callarias)
Authors: Jones N. R. , Murray J.
Published: November 2006

The muscle of trawled cod contains little adenosine 5′‐triphosphate and much inosine 5′‐monophosphate at death. The adenosine 5′‐triphosphate remaining in the muscle is rapidly converted to inosine 5′‐monophosphate during chill storage. This is dephosphorylated to inosine, which is itself cleaved to hypoxanthine and either ribose or ribose 1‐phosphate. The stoicheiometry and nature of the reactions liberating the free base, ribose and the isomeric ribose phosphates are discussed in relation to their technological implications.
Net protein values for the growing chicken from carcass analysis with special reference to animal protein sources
Authors: Summers J. D. , Fisher Hans
Published: November 2006

The use of this laboratory's variation of the carcass N retention method was extended to a study of common protein sources (mostly animal protein) used in the laboratory or in commercial feeds for growing chickens. The following conclusions were made :

Whole egg protein and egg albumen were the best protein sources tested, although the NPV results were considerably lower than those reported for growing rats.

Crude casein was greatly improved by supplementation with arginine, glycine and methionine, but the NPV of the supplemented protein was still not as good as that of the isolated soya‐bean protein with added methionine.

Zein and gelatin gave NPV results of approximately 20 even though the birds lost weight. Supplementing gelatin with essential amino‐acids to simulate isolated soya‐bean protein with added methionine, doubled the NPV but it was still much lower than the values for the latter.

Menhaden fish meal approached the value obtained for the methionine‐supplemented isolated soya‐bean protein. Even a heat‐damaged sample was still superior to meat meal as a protein source.

The very low NPV results for four samples of meat meal from different sources could be attributed to their high collagen content as calculated from hydroxyproline determination.
Lipase and phospholipase activity in fish skeletal muscle and its relationship to protein denaturation
Authors: Olley June , Pirie R. , Watson Helen
Published: November 2006

Canadian work has implicated production of free fatty acids (FFA) and/or phospholipid breakdown in the denaturation of fish muscle proteins during cold storage. A thorough study of the two phenomena in cod, lemon sole, halibut and dogfish indicates that there is no simple cause‐and‐effect. relationship.

Lipolytic activity during cold storage at −7° and −14° has been studied in 11 other species. Phospholipase activity appeared to be negligible in the three Elasmobranchs studied, but, in all the other species, phospholipase was at least as important as lipase in producing FFA and in the Gadoids and related species almost all the FFA came from hydrolysis of phospholipids.

Freezing and thawing of whole fish was found to lead to some FFA production.
Experiences in the determination of starch damage
Authors: Apling E. C. , Kent‐Jones D. W. , Amos A. J.
Published: November 2006

The damaged starch content of flour, important to millers and bakers in relation to both water absorption and fermentation characteristics, is readily determined by the procedure of Greer & Stewart and the results of many tests in this field including collaborative studies are given. While starch damage is more readily produced in milling ‚hard’︁ rather than ‚soft’︁ wheats, major differences due to variations in milling procedure are also revealed in the results recorded.
A collaborative study of the determination of thiamine in white flour and bread
Authors: Bottomley R. A. , Nobile Silvia
Published: November 2006

The thiamine content of 57 samples of flour and 27 samples of bread was determined in each of two laboratories by the method of Roche1 (method A). Extraction of thiamine from the samples of flour was also carried out in both laboratories according to a procedure based on the method of Ridyard2 as modified by Kent‐Jones3 (method B).

Statistical analysis of the results showed that the difference between the mean thiamine values found in the flour within each laboratory by each extraction method was zero. There was, however, a statistically significant, but practically unimportant, difference of 0.05 mg./lb. of flour between laboratories. The mean thiamine value was 0.86 mg./lb. of flour in laboratory 1, and 0.91 mg./lb. in laboratory 2. Method A showed a standard deviation of ±4.2% and method B of ±5.30%.

There was no significant difference between the results as obtained in the bread by method A in each laboratory, the mean thiamine values being 0.40 mg. and 0.41 mg./lb. of fresh bread respectively. The standard deviation for the method was ±5.3% for laboratory 1 and ±4.270% for laboratory 2.
The thiamine content of flour and white bread in Sydney, New South Wales
Authors: Bottomley R. A. , Nobile Silvia
Published: November 2006

A survey has been made of the thiamine content of flour and white bread in Sydney.

The 57 samples of flour had a mean content of 0.89 mg./lb., standard deviation ±0.12. The 27 samples of white bread had a mean thiamine content of 0.41 mg./lb., standard deviation ±0.05.

The baking losses in three bakeries varied from 24.3 to 37.3%, mean 29.5%.
Biological effects of food additives. II.—sodium pyrophosphate
Authors: Datta P. K. , Frazer A. C. , Sharratt M. , Sammons H. G.
Published: November 2006

The acute effects of oral and parenteral sodium pyrophosphate on rats have been examined, with determination of the intraperitoneal LD50 and the cause of death.

Sodium pyrophosphate was included for 16 weeks at 1%, 2 1/2% and 5% levels and sodium orthophosphate at a 5% level in the diet of rats. The effects were assessed by examining gain in body weight, food intake, renal and hepatic function, blood cell counts, organ weights and gross pathology and micropathology. Calcium and phosphorus balance studies were carried out on some groups. Faeces and urine have been analysed for content of pyrophosphate.

The intraperitoneal LD50 of sodium pyrophosphate was 233 mg./kg., whereas the oral LD50 was probably greater than 4 g./kg. The cause of death was not established.

The low oral acute toxicity, the balance studies and the analyses of faeces and urine all suggest that pyrophosphate is converted to orthophosphate in the body. The site of such a reaction is being further studied.

The longer term studies indicate that a 1% level of pyrophosphate in the diet of rats caused renal damage. The relevance of the finding to the ingestion of phosphate by man is discussed. Further studies are desirable on the metabolism of pyrophosphate and on the assessment of a safe phosphate intake for man.
Study of wheat proteins soluble in water, salt solution, 70% ethanol and dilute acetic acid by starch‐gel electrophoresis
Authors: Kaminski E.
Published: November 2006

Starch‐gel electrophoresis has been used to study the compositions of several fractions obtained by extraction of hard wheat flour. The fractions soluble in water and in salt solution contained, respectively, 22 and 23 components. The extracts with 70% ethanol and dilute acetic acid each contained 10 major components and traces of others, while gluten contained 21 components. This number was reduced to 12 if the gluten was obtained from flour which had previously been extracted with water followed by salt solution. A total of 30 components appeared in a dispersion of the original flour.
Tocopherols in nuts
Authors: Lambertsen G. , Myklestad H. , Brækan O. R.
Published: November 2006

The α‐ and γ‐tocopherol contents of eight different nuts have been determined spectrophotometrically on chromatographic fractions. Thin layer chromatography was applied to study the tocopherol pattern.

The tocopherol contents were generally fairly high, but the values for α‐tocopherol varied greatly. Filberts and almonds were rich in α‐tocopherol, groundnuts and brazil nuts showed medium values, whereas walnuts, pecans and coconut were poor sources. Chestnuts had a very high γ‐tocopherol content as calculated per g. of fat.
Treatment of meats with ionising radiations. X.—The irradiation preservation of pork sausages
Authors: Coleby B. , Ingram M. , Rhodes D. N. , Shepherd H. J.
Published: November 2006

The storage characteristics of commercial pork sausages were considerably improved by irradiation at a dose of 1 Mrad, while only minor immediate changes in appearance and flavour occurred. The onset of microbial spoilage was delayed at 1° from 3 to 10 weeks, at 10° from 10 to 37 days and at 15° from 7 to 24 days. During storage at I° in the absence of air, no change in organoleptic quality was detectable up to 10 weeks, and when sausages were removed from 1° after shorter periods, their subsequent storage life at 10 or 15° was correspondingly lengthened. Rancidity developed rapidly in the sausages when irradiated and stored in air, even at I°.

It is concluded that irradiation pasteurisation offers useful possibilities in extending the storage life of conventional pork sausages if packed in oxygen‐impermeable containers, or if suitable antioxidants were incorporated in the ingredients.
The fatty acids of neem oil and their reduction products
Authors: Skellon J. H. , Thorburn S. , Spence J. , Chatterjee S. N.
Published: November 2006

The seed oil of Melia (Azadirachta) indica has been critically re‐examined particularly with reference to fatty acid composition, using the gas chromatograph as a means of analytical control.

Behenic acid has been discovered as a component and the presence of myristic acid and lignoceric acid verified. The limitations of some earlier methods of analysis are illustrated. A suitably purified neem oil has been successfully reduced to the corresponding saturated and unsaturated alcohols by a selective sodium reduction procedure of potential industrial value.

The reduction products and their acetyl esters have been examined by gas‐liquid chromatography. A comparison is made between the results obtained from methyl esters as derivatives and those obtained from the alcohols and their acetates.
Seed fats of the New Zealand agavaceae
Authors: Morice Isobel M.
Published: November 2006

The seed fats of five species of Cordyline and two species of Phormium, the only Kew Zealand genera of the family Agavaceae, have been shown to be similar in fatty acid composition, containing the following range of fatty acids: linoleic acid 75‐89%, oleic acid 5‐16%, palmitic acid 3‐11%, stearic acid 1‐3%.
Some volatile compounds from cooked potatoes
Authors: Self R. , Rolley H. L. J. , Joyce A. E.
Published: November 2006

An investigation of some of the volatile compounds produced by boiling potatoes has been carried out by gas chromatography. The method used for the concentration, separation and identification of small samples of such compounds is described. These were shown to include hydrogen sulphide, acetaldehyde, methanethiol, acrolein, acetone, ethanethiol, dimethyl sulphide, iso‐ and n‐butyraldehyde, isovaleraldehyde and methyl isopropyl ketone, along with some unidentified components. These findings are discussed in relation to the Strecker degradation of amino‐acids, and in the light of present knowledge of flavour components.
Rapid method for the estimation of total phosphorus in soils
Authors: Beckwith R. S. , Little I. P.
Published: November 2006

Some Queensland soils fail to release the whole of their phosphorus during extraction for 4 h. with boiling hydrochloric acid unless previously ignited. Loss of phosphate from extracts of non‐ignited soils is apparently due to titanium oxides which may either adsorb dissolved phosphate during the period of the extraction, or dissolve partially and reprecipitate when the soil extract is diluted and cooled. Pre‐ignition renders soil‐titanium less soluble and allows complete recovery of phosphorus in soils with boiling acid.

Phosphorus in such solutions can be conveniently determined by the molybdovanado‐phosphoric acid method after fuming off with perchloric acid. An interfering element (probably cerium) has been encountered in many soil extracts but a reduction treatment readily overcomes this interference.
Mineral supplements for cattle
Authors: Hemingway R. G.
Published: November 2006

The composition of mineral supplements provided for cattle by eleven well‐known manufacturers are presented. The principal products of each were divided into nine general‐purpose supplements, fifteen high‐phosphorus mixtures and eleven high‐magnesium compounds. The adequacy of the supplements has been considered on a basis of the amounts of each element provided when the supplements were fed according to the instructions of the manufacturer. Ten of the supplements (six manufacturers) were considered unsatisfactory in that they provided under 50% of the total phosphorus present in a gallon of milk when fed in a production ration as directed. On the same basis, nine of the supplements (the same six manufacturers) provided inadequate amounts of sodium chloride, but only two contributed insufficient calcium. Only one of the eleven high‐magnesium supplements would provide less than the equivalent of 2 oz. of MgO per day when fed as directed. Nine of the mineral supplements when included in 16 lb. of a production ration contributed under 50% of the total daily copper requirement of the animal and a further nine would have been inadequate if only 8 lb. of concentrates were fed. On the same basis, all the supplements provided adequate amounts of cobalt but only seven would substantially increase the total manganese content of the ration. In most of the cases where individual supplements were considered inadequate, this was due to low recommended rates of use, rather than to inherent defects in the chemical composition of the products.
Nature, origin and prevention of hydrogen sulphide aroma in wines
Authors: Rankine B. C.
Published: November 2006

The nature and origin of ‘hydrogen sulphide’ aroma in young wines is studied and means sought for controlling and preventing its occurrence. The aroma is due to hydrogen sulphide and traces of ethanethiol and is formed from bisulphite and elemental sulphur, but not from sulphur‐amino‐acids. The amount formed from elemental sulphur is inversely proportional to particle size. Vineyard sulphur dusts and sprays can give rise to hydrogen sulphide if applied shortly before harvest. Yeasts differ in their power to produce hydrogen sulphide during fermentation and prevention depends on the use of a strain selected for minimal production. Low pH and high fermentation temperature encourage formation. Wine stored on its yeast can produce hydrogen sulphide from elemental sulphur but not bisulphite. The presence of several metals is deleterious especially with large amounts of sulphur dioxide. Removal is best affected in the early stages of development of the aroma by addition of sulphur dioxide and aeration. The mechanisms of aroma formation are discussed.
Prediction of quality in protein concentrates by laboratory procedures involving determination of soluble nitrogen
Authors: Barnes M. Mcc. , Woodham A. A.
Published: November 2006

Several laboratory procedures each involving the determination of soluble nitrogen were applied to a variety of protein concentrates, and correlations were sought with the values obtained by a biological procedure, the measurement of Gross Protein Value (GPV).

The Protein Quality Index (PQI) correlated well with GPV for whale meals but not for meat and fish meals. Some correlations between the results of simple solubility tests and GPV were found for oilseed meals, the best being that shown by solubility in 0.02N‐NaOH in the case of cottonseed meals.

The effects of varying the conditions of the solubility test were examined.
The protein composition of air‐classified flour fractions
Authors: Wrigley C. W.
Published: November 2006

The possibility of uneven distribution of individual proteins as a result of air classification was investigated by examining the protein composition of three sets of air‐classified flour fractions by fractional extraction, and chromatography of the proteins soluble in acetic acid. Both techniques showed that fine, medium and coarse particle fractions were similar to the corresponding parent flour samples in protein composition.
Non‐protein‐nitrogen in wheat flour
Authors: Bell Pamela M.
Published: November 2006

Non‐protein‐nitrogen (NPN) fractions obtained from a water extract of wheat flour by dialysis, heat or trichloroacetic acid (TCA) precipitation were compared. Dialysis was found to give a smaller and more reproducible fraction (about 25 mg. of NPN per 100 g. of flour), containing a higher proportion of amino‐nitrogen than the other two methods. A polysaccharide‐protein complex comprising about 30% of the non‐heat‐coagulable nitrogen, which is non‐dialysable but may be precipitated with TCA after incubation with poly‐saccharases, was studied in relation to the observed differences in NPN fractions.

Free glutamic acid, aspartic acid, lysine, glycine, serine, alanine, proline, γ‐amino‐butyric acid, threonine, tyrosine, valine, iscleucine, leucine, glutamine, asparagine and tryptophan were found in the diffusible NPN fraction, and hydrolysis of peptides shown to be present, resulted in the release of no other amino‐acids.

The formation of NPN on storage of water or dilute acid extracts of flour is attributed to the combined action of indigenous flour enzymes and microbial contaminants, as it was found to be partially inhibited by boiling and by a selection of antimicrobial agents.
Determination of nitrite and nitrate in meat products
Authors: Follett M. J. , Ratcliff P. W.
Published: November 2006

A rapid method, of improved accuracy, for the determination of nitrate and nitrite in meat products is described. Nitrate is determined by reduction to nitrite with cadmium, and subsequent development of the dye Orange I obtained with I‐naphthol/sulphanilic acid reagent. Nitrite present does not interfere and is separately determined with the same colorimetric reagent. In meat, a range of concentrations of nitrate and nitrite up to the equivalent of 2000 p.p.m. sodium nitrite may be determined.
The action of metham‐sodium in soil. II.—factors affectiné the removal of methyl isothiocyanate residues
Authors: Ashley M. G. , Leigh B. L. , Lloyd L. S.
Published: November 2006

Methyl isothiocyanate, the main decomposition product when metham‐sodium is applied to the soil, is responsible for its fungicidal and phytotoxic activity. The effects of various factors on the release of methyl isothiocyanate from soil are examined with the view to reducing the interval between application and subsequent planting.

The following factors, in order of importance, are shown to affect the removal of the phytotoxic residues: (a) soil temperature: removal at 15° can be 25% to 50% greater than at 10°: (b) soil type: clay and sandy loams lose residues much more readily than soils containing a high peat content; (c) soil‐pH: addition of lime to acid soils increases the rate of release; and (d) water‐saturated soils are more retentive than drier soils of equivalent type.

Loss of methyl isothiocyanate from soil is largely due to volatilisation, but microbiological and possibly chemical processes are shown to contribute to this action.
Analysis of iron chelates in plant extracts. II.—ferric ethylenediaminebis‐(o‐hydroxyphenylacetic acid)
Authors: Hill‐Cottingham D. G. , Lloyd‐Jones C. P.
Published: November 2006

The behaviour of ethylenediaminebis‐(o‐hydroxyphenylacetic acid) (EDHPA, Chel 138) and its ferric iron chelate (Fe‐EDHPA) with activated charcoal and a cation‐exchange resin is described and procedures are proposed for the recovery of this chelating agent from plant extracts. Fe‐EDHPA in aqueous solution is adsorbed by activated charcoal and eluted by ethanolic ammonia. EDHPA in neutral or acid solution is adsorbed on the H+ form of the cation‐exchange resin Zeocarb‐225 and is completely eluted by ethanolic ammonia. Fe‐EDHPA is held on this resin by working with solutions initially at pH I. The Fe‐EDHPA can be identified by paper chromatography.

In addition, a modification is given for the previously‐proposed procedure for the detection of ethylenediaminetetra‐acetic acid in plant extracts.
Apparatus for automatic elution of wheat‐protein fractions during starch‐gel electrophoresis
Authors: Elton G. A. H. , Ewart J. A. D.
Published: November 2006

Vertical starch‐gel electrophoresis of wheat proteins is carried out in an apparatus in which a buffer‐filled slot in the gel is flushed at intervals into a fraction collector. The protein fractions obtained are very sharp, sometimes running as single bands upon further starch‐gel electrophoresis.
Gas chromatography using capillary column units for flavour investigation
Authors: Self R. , Land D. G. , Casey J. C.
Published: November 2006

Details of the construction and operation of capillary gas chromatography units are given. Techniques which have been developed for the use of these units in flavour investigations are described and discussed.
The free fatty acids of wheat flour: Their role in simple flour‐water mixtures
Authors: Morrison W. R.
Published: November 2006

A system is described for the quantitative extraction and analysis of free fatty acids (FFA) from flour and flour‐water mixtures. Other phosphorus‐free lipids are also extracted quantitatively, and may be studied. Studies with linoleate hydroperoxides in the system of analysis are described, and their significance discussed. It is found that aerobic mixing of flour and water causes loss of FFA within 10 min., but no loss of other phosphorus‐free lipids. It is suggested that the FFA losses are due to lipoxidase oxidation of essential fatty acids and concurrent enzymic oxidation of all FFA. The FFA oxidations occur in different grades of flour from the same grist.
Soil nitrogen. VII.—correlations between measurements of nitrogen status of soils and nitroǵn % and nitroǵn content of crops
Authors: Gasser J. K. R. , Williams R. J. B.
Published: November 2006

Laboratory measurements of ‘available’ soil‐N were used to try and assess its effect on dry matter, N content, and N% of ryegrass grown in pots, of barley and wheat seedlings grown in boxes and of barley grain from field crops grown on soils without fertiliser‐N.

Mineral‐N in the fresh soil (Mineral‐Nfresh) and the increase when fresh or re‐wetted air‐dry soils were incubated (Δ Mineral‐Nfresh or Δ Mineral‐Nair‐dry) were all significantly correlated with yields and N contents of ryegrass, barley and wheat seedlings and barley grain. These soil‐N measurements were also significantly correlated with N% in barley grain and sometimes N in ryegrass and in barley and wheat seedlings. Δ Mineral‐Nair‐dry was significantly correlated most often. Soil‐N measurements were correlated better with N contents of crops than with yields of dry matter.
Storage of hay. IV.—effect of storage in nitrogen on the soluble sugar and dry matter contents of ryegrass
Authors: Melvin Jean F.
Published: November 2006

Ground ryegrass hay was stored at 25o and about 76% R.H. in nitrogen and also in air to simulate normal storage conditions, and the soluble sugar and dry matter contents were determined at intervals for about one year.

Fructosans and oligosaccharides were not affected by these storage conditions.

Sucrose was almost completely hydrolysed to glucose and fructose in 21 weeks. This reaction was independent of the storage conditions and could have been due to enzymic activity.

The hexoses did not change appreciably in nitrogen, but in air both glucose and fructose began to decrease after 21 weeks and only a trace remained after 45 weeks. These losses appeared to be mainly due to mould. Losses of dry matter followed the same pattern as those of hexose but were consistently less.
The component fatty acids of the glyceride and phospholipid fractions of the baobab seed (Adansonia digitata)
Authors: Cmelik S. H. W.
Published: November 2006

Glycerides from the decorticated seed of the baobab tree (A dansonia digitata) have been extracted with acetone and the fatty acid composition investigated by reversed‐phase paper chromatography. Pure lecithin and cephalin have been isolated from the alcohol‐ether (3: 1) extract and their fatty acids studied. All fractions contain palmitic acid as the predominant saturated and oleic acid as the main unsaturated acid. Linoleic acid is present in all fractions to the extent of 21.7 to 30.6, but no other polyunsaturated acids have been found.
Some possible glucose/glycine browning intermediates and their reactions with sulphites
Authors: McWeeny D. J. , Burton H. S.
Published: November 2006

In near neutral aldose/glycine systems, hydroxymethylfurfural is not an important intermediate in browning. The possible intermediates studied all require glycine (or a similar compound) for rapid browning; glucose is not required. In retarding browning, bisulphites do not react directly with any of the intermediates tested. Bisulphite addition to unsaturated aldehydes (such as 3,4‐unsaturated 3,4‐dideoxyhexosone), derived from a cycle of reactions involving glucose dehydration, would explain the observed results. Conversion of bisulphite to sugar sulphates or to elemental sulphur does not appear to be important in retarding non‐enzymic browning under these pH conditions.
Effect of iron/phosphorus ratio and acid concentration on the precipitation of ferric inositol hexaphosphate
Authors: Anderson George
Published: November 2006

The precipitation of ferric inositol hexaphosphate has been measured under a variety of experimental conditions.

The salt can be precipitated in a wide range of concentrations of both hydrochloric and sulphuric acids, but in the presence of excess iron soluble complexes are formed. The ratio of iron to phosphorus which causes maximum precipitation depends upon acid concentration. In presence of excess iron precipitation is minimum in hydrochloric acid at pH I. Precipitation in sulphuric acid is greater than in hydrochloric acid, but can be increased in the latter by the presence of sodium chloride or a small amount of sulphate ion, or by raising the temperature of the system. If ferric ammonium sulphate instead of ferric chloride is used for precipitating inositol hexaphosphate from hydrochloric acid solution, then quantitative precipitation will be obtained with a wider range of ester concentrations.

The presence of relatively high amounts of soluble iron in plant material can interfere with phytate extraction by °.5N‐hydrochloric acid. In the estimation of phytate by ferric precipitation other inositol phosphates will be included if present in sufficient concentration.
Measurement of the sub‐sieve particle size distribution of flour
Authors: Stevens D. J.
Published: November 2006

Particle size distribution of samples of fine flour produced by centrifugal air‐classification, have been measured by the automatically recording Bachmann‐Sartorius sedimentation balance, and the results obtained compared with those from other methods. The performance of this apparatus was well within the limits recommended in a British Standard Specification. Cyclohexane and cyclohexanone were found to be suitable dispersion media.
Composition of edible wild plants of lebanon
Authors: Cowan J. W. , Sakr A. H. , Shadarevian S. B. , Sabry Z. I.
Published: November 2006

Proximate analysis, β‐carotene content and essential amino‐acid pattern were determined on various wild plants frequently consumed in Lebanon. In most of the plants studied, ash values were higher than those reported in other parts of the world. The limiting amino‐acid was lysine; its availability was not affected by traditional methods of preparation. As normally eaten, these plants supply a large portion of the vitamin‐A requirement.
Variations in the proportions and iodine values of fats at different locations in the endosperm or embryo
Authors: Kartha A. R. S.
Published: November 2006

Variations in the proportions and iodine values of fats at different locations in the endosperm or embryo were studied for several different types of seed.

The variations in oil content and iodine value occur in systematic patterns with reference to the centre of the seed or in some cases the centre of each cotyledon. The patterns differ with different varieties of seed, in some from the centre to the periphery, in others along the vertical axis. There appears to be no connexion between the patterns of iodine value and variation in oil content.
The nutritionally available lysine and methionine of heated casein‐glucose mixtures
Authors: Rao M. Narayana , Sreenivas H. , Swaminathan M. , Carpenter K. J. , Morgan Clare B.
Published: November 2006

A mixture of buffalo casein and glucose of high moisture content was given different heat treatments which greatly reduced the value of the materials as a protein source for young rats. Their value as a source of lysine fell much more than their value as a source of methionine or ‘methionine + cystine’. These feeding results confirmed the results of two laboratory prediction tests—reactivity with fluorodinitrobenzene for ‘available’ lysine, and a microbiological assay for ‘available’ methionine with Strep. zymogenes NCDO 592 on mild papain digests.
Influence of nitrogen and potassium fertilizers on pectic enzyme activity in tomato fruit
Authors: Hobson G. E.
Published: November 2006

The influence of nitrogen and, especially, potassium fertilizers on the quality of tomato fruit has raised the question of the mechanisms by which they have their effect. As part of a large‐scale factorial trial, plants were grown in two soil levels of nitrogen combined with two levels of potassium. Good quality fruit from each treatment was analyzed for pectinesterase and polygalacturonase activity, since the pectic enzymes have long been associated with ripening. Results show that an increase in the soil level of nitrogenous fertilisers was always reflected in higher total pectic enzyme activity, but potassic fertilizers gave no consistent trends. More detailed studies on one variety showed that additional nitrogen had the effect of increasing extractable protein in the fruit; potassium stimulated the specific activity of pectinesterase. The probability that the pectic enzymes are connected with the process of ripening is discussed, and the possible pathways by which potassium exerts its strong effect upon fruit quality are examined.
The role of phytin in the texture of cooked potatoes
Authors: Wager H. G.
Published: November 2006

The possibility that the precipitation of calcium by phytin is a major cause of the softening of potatoes during cooking is considered. Old potatoes do not soften after the removal of phytin nor at a pH below that at which calcium phytate is precipitated. New potatoes (i.e., immature ones) are not softened by phytin.
Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10–200 MHz
Authors: Bengtsson N. E. , Melin J. , Remi K. , Säoderlind S.
Published: November 2006

Dielectric constant and loss tangent were determined for lean meat (beef) and for codfish over the temperature range −25° to +10° and frequency range 10–200 MHz. More limited determinations were made for pork, animal fats and herring. The measurements were made using a Boonton RX‐meter for which a suitable test cell and measuring technique had been developed.

The measuring technique is described and the results obtained presented in curves and tables showing the effects on dielectric properties of temperature, frequency, frozen storage time and the variability of dielectric properties of the raw material.

The objective of the work done has been to obtain the raw material constants necessary for studying and evaluating the process of dielectric defrosting of meat and fish. The results are discussed from this standpoint.
Some effects of reaction (pH) changes in a basaltic soil on the mineral composition of growing crops
Authors: Stewart J. W. B. , McConaghy S.
Published: November 2006

Results are presented of analysis of radish, oats, barley, beet, swedes and ryegrass grown on a basaltic soil adjusted to a range of pH values. When the pH of the soil was as low as 4.5, little growth was obtained even with acid‐tolerant crops other than radish and, although the application of phosphate resulted in some increase in growth under these conditions, the main factor limiting growth was the so‐called ‘acidity complex’. There was an appreciable increase in manganese, magnesium and iron content with increasing acidity and, as expected, the calcium content of dry matter decreases with increasing degree of soil acidity. The calcium content of the dry matter was decreased by increasing phosphate application to a greater extent than by increasing acidity. Swedes, beet and radish growing on the heavily limed soil plots showed definite symptoms of boron deficiency which also apparently reduced the calcium uptake of beet. Zinc and copper contents were apparently not affected by treatment. The range for zinc was 20–63 p.p.m. and the range for copper 2–10 p.p.m. Aluminium content in plant dry matter showed a slight increase with increasing acidity in radish and swedes but showed no change with beet, oats, barley and ryegrass. Most of the latter crops failed to grow under conditions where the ‘active’ aluminium in the soil was high.
Further studies on a pyrethrum‐resistant strain of the granary weevil, Sitophilus granarius (L.)
Authors: Lloyd C. J. , Parkin E. A.
Published: November 2006

The resistance to pyrethrins of a strain of the granary weevil, Sitophilus (Calandra) granarius (L)., previously reported1 at the 21st generation to be 18 times that of the P.I.L. standard strain, has been raised by further selection to X 52 in the 29th generation.

A branch‐line stock from the 24th and 25th generations, when the pyrethrum resistance was X34, was used for cross‐tolerance tests with methyl bromide (x0.9), dieldrin (x2.2), carbaryl (x3.1), lindane (x5.5), malathion (x5.7), dinoseb (x5.8), DDT (x15.1), allethrin (x39.8), synergised pyrethrins (x5.5) and synergised allethrin (x6.6). The interpretation of these results is discussed in relation to the results of exposure to environmental stress in the form of starvation (x2.0), heat (x1.2), cold (x1.1) and two methods of desiccation (x1.8, 1.7).

Over the range of temperature 10–30°, the resistant strain had a lower fecundity than the standard strain and cross‐breeding tests showed that the pyrethrin‐resistant stock may be homozygous for a recessive sex‐linked gene reducing the number of offspring reaching maturity. The darker colour of the resistant beetles may also be transmitted by the female. A preliminary test with small numbers of insects indicated that the genetic factor, or factors, for pyrethrin resistance is autosomal and partially dominant.
Allergenic and toxic components of castor bean meal: Review of the literature and studies of the inactivation of these components
Authors: Jenkins F. P.
Published: November 2006

Castor bean meal contains an extremely potent allergen and a highly toxic protein, ricin.

Accidental ingestion of castor beans has caused deaths of farm animals, and exposure to dust from oil mills which process castor beans has caused outbreaks of allergy in the neighbourhood.

Evidence from feeding trials suggests that heated castor meal is not toxic and the use of detoxicated meal as a source of protein in animal feed has been proposed. The allergen is more stable to heat than is ricin and might therefore constitute a hazard to man if the meal were to be used for this purpose; at present it is used as a fertiliser. However, it has been found that heating the meal in steam at 15 p.s.i. not only detoxicates the meal but also inactivates the allergen.
A cold shortening effect in beef muscles
Authors: Locker R. H. , Hagyard C. J.
Published: November 2006

Isolated fresh beef muscles have been found to shorten more at 2° than at 37°. Minimum shortening occurs in the temperature region of 14–19°. At higher temperatures shortening coincides with the onset of rigor mortis but at low temperatures it begins rapidly and usually immediately. This shortening is reversible. Three different beef muscles show this effect but two rabbit muscles do not.
The interaction between phytic acid and divalent cations during the cooking of dried peas
Authors: Crean D. E. C. , Haisman D. R.
Published: November 2006

The combination between phytate and the calcium and magnesium ions in peas cooked for various times in solutions of varying degrees of hardness has been studied. Experiments on the effect of ionic environment on the composition of mixed calcium and magnesium salts of phytic acid indicate that the composition of the insoluble phytate in peas varies between the tricalcium dimagnesium dihydrogen and the dicalcium trimagnesium dihydrogen salts. Since cooking in extremely hard water complexes only 60% of the total phytate in the peas, and the absorption curves show that insoluble phytates account for only a proportion of the absorbed ions, it is concluded that the influence of phytate ions on texture is small.
The composition of the essential oil of black currant leaves (Ribes nigrum L.)
Authors: Andersson J. , Bosvik R. , Von Sydow E.
Published: November 2006

By use of gas chromatography, infra‐red spectrophotometry and mass spectrometry the essential oil of black currant leaves (0.02% of fresh weight) was found to contain the following compounds in order of elution from a silicone column: α‐pinene (1.5%), myrcene (0.6%), oct‐I‐en‐3‐ol (6.3%), car‐3‐ene (19.2%), p‐cymene (1.5%), m‐cymene (1.5%), limonene (3.3%), β‐ocimene X (1.6%), β‐phellandrene (2.4%), I‐methyl‐4‐isopropenyl‐benzene (1.3%), linaloöl (3.6%), terpinen‐4‐ol (0.6%), methyl salicylate (1.6%), geraniol (6.0%), citronellyl acetate (0.9%), caryophyllene (16.8%) and humulene (2.0%).