bluuebunny/crossref_metadata_2025 huggingface dataset:
Ethyl alcohol levels in apples after deprivation of oxygen and the detection of alcohol vapour in controlled atmosphere stores using indicator tubes
Authors: North C. James , Cockburn Jean T.
Published: November 2006

Accidental deprivation of oxygen during controlled atmosphere storage of apples leads to the formation of ethyl alcohol in the fruit tissues and according to Fidler2 if the fruit alcohol can be detected before it has reached 120 mg/100 g, measures can be taken to disperse it and to restore fruit quality. These experiments were designed to show that in apple stores equipped with lime scrubbers alcohol vapour in the storage atmosphere is roughly proportional to the level of alcohol in the fruit. Low levels of alcohol vapour were detected by passing measured amounts of the storage atmosphere through indicator tubes during routine monitoring of gas conditions. The method was found to be unsuitable for stores equipped with activated charcoal scrubbers.
Precursors of the volatile sulphides in spoiling north sea cod (Gadus morhua)
Authors: Herbert Rodney A. , Shewan James M.
Published: November 2006

Quantitative analyses of the free sulphur amino acids, cyst(e)ine, methionine, taurine and glutathione in the muscle of spoiling chill‐stored cod, showed that the concentrations of cyst(e)ine and methionine increased until the twelfth day of storage before decreasing rapidly. Only the disappearance of methionine and cyst(e)ine could be correlated with the production of volatile sulphides in the flesh. Taurine, the principal sulphur amino acid present appeared resistant to both microbial and autolytic enzymes, whilst glutathione disappeared before the onset of active bacterial spoilage. The importance of these compounds as odour and/or flavour precursors in white fish is dssed.
Intake by piglets of diets containing cooked potato flake
Authors: Hillyer G. Michael , Whittemore Colin T.
Published: November 2006

Feeding trials with 82 individually penned piglets weaned at 21 days of age and with 39 litters of sucking pigs on three commercial farms did not reveal any differences in the growth or feed intake of piglets given diets containing 50, 52 and 58% cooked potato flake as compared with control diets of mixed cereals.
Isolation of an organoarsenic compound present in cod liver
Authors: Lunde Gulbrand
Published: November 2006

By methods based on ion exchange, liquid extraction, gel filtration and thinlayer chromatography, an extract of marine origin has been prepared that contains close to 100% (on dry weight basis) of a water‐soluble organoarsenic compound. As starting material an aqueous extract prepared by enzymic hydrolysis of defatted cod liver has been used. The arsenic compound has been further characterised by i.r. and u.v. spectroscopy. Attempts have also been made at making derivatives of the compound. The organoarsenic compound has a strong absorption at about 260 nm. It also has an infrared spectrum showing aromatic characteristics and hydroxyl‐ and amino functions. By reaction with bistrimethylsilyltrifluoracetamide (BSTFA) the water‐soluble organoarsenic compound is converted to a compound that is soluble in organic solvents. By methylating (dimethylformamide‐diethylacetal) the compound becomes less polar, but is still partly soluble in water.
Analysis of mesocarp and kernel oils from the American oil palm and F1 hybrids with the West African oil palm
Authors: Macfarlane Neil , Swetman Tony , Cornelius J. A.
Published: November 2006

The mesocarp oil of the American oil palm is more unsaturated than that of the West African oil palm. Mesocarp oils obtained from F1 hybrids of these two oil palms exhibit an intermediate degree of unsaturation. Hybrid kernel oils are similar in composition to that of their West African oil palm parent, whereas kernel oils from the American oil palm are considerably more unsaturated and exhibit a unique fatty acid composition among seed fats of the Palmae family.
Effects of gamma irradiation and storage temperature on carotenoids and ascorbic acid content of mangoes on ripening
Authors: Thomas Paul , Janave Machhindra T.
Published: November 2006

Synthesis and accumulation of carotenoids in the flesh of Alphonso mangoes on ripening was found to be maximal in fruits stored at tropical ambient temperatures (28–32°C). Gamma irradiation of preclimacteric fruits at 25 krad did not affect the formation of carotenoids. Storage of preclimacteric fruits either irradiated or unirradiated at 7–20°C for 16–43 days caused a substantial reduction in carotenoid formation even when these fruits were subsequently ripened under optimal conditions. Regardless of storage temperature, carotenes always exceeded xanthophylls in the ripe fruits and, in general, irradiated fruits showed higher levels of carotenes in comparison with unirradiated samples. Ascorbic acid loss during ripening was maximum at ambient temperatures while lengthy storage at low temperatures caused a net increase in ascorbic acid levels. Irradiation seemed to accentuate the loss in ascorbic acid during ripening.
A multiple inoculation technique for the screening of fungal isolates for the evaluation of growth and mycotoxin production on agar substrates
Authors: Barr John G. , Downey Gerard A.
Published: November 2006

A simple, rapid and quantitative method for the evaluation of radial growth and mycotoxin production by a number of toxigenic fungi on an agar substrate is described. A multiple inoculation technique permits the rapid inoculation of large numbers of fungal isolates which yield concentric colonies of reproducible diameter after 72 h incubation. No significant variation in the amount of toxin produced by colonies derived from replicate inoculations of the same fungus on different Petri dishes was detected. The reproducibility of toxin production by replicate colonies on agar was satisfactory and the efficiency of toxin extraction was not influenced by the concentration of toxin in agar.
Fractionation of the lipids of raw egg
Authors: Parkinson T. Lawrence
Published: November 2006

Method is described for fractionating egg lipids on silicic acid, using a Pye Liquid Chromatograph detector unit to monitor the fractionation. Emulsification difficulties in the extraction of “free” lipids with mixed ethers have been overcome by dispersing the egg in a saline phosphate buffer solution. It has been shown that the “free” lipids of raw egg are predominantly triglycerides and that the “bound” lipids have a higher proportion of phospholipids.
Determination of uric acid precursors in dried yeast and other forms of single‐cell protein
Authors: Trevelyan William E.
Published: November 2006

Total purine content, expressed as μmol/g, or as percentage RNA of a conventionally defined composition, is suggested as a convenient index of the amount of uric acid precursors in SCP. A simple but reproducible analytical procedure was based on the extraction of RNA and nucleotides from dried microbial cells with 1 N‐perchloric acid at room temperature, followed by hydrolysis to free bases by heating the cell‐free extract for 1 h at 100°C. After precipitation as the silver complexes, washing, and regeneration with HCI, purines (mainly adenine + guanine) were determined by spectrophotometry at 252 nm. If absorbance at 264.5 nm was measured as well, adenine and guanine could be determined separately. Results with dried yeast and with fungal mycelium were confirmed by cation‐exchange chromatography, when purines were eluted from the column by citrate buffers (pH 3.0–5.0).
A note on the laboratory evaluation of 2‐bromo‐2‐nitropropane‐1,3‐diol as a potential silage additive
Authors: Woolford Michael K. , Wilkins Roger J. , Wall Christine
Published: November 2006

Bronopol was added up to 1.8 kg/t to four forage crops, which were then ensiled in laboratory silos. No apparent benefit was gained from the use of bronopol, either alone or in mixture with formic acid, as an agent for encouraging the primary fermentation or discouraging the secondary (butyric) fermentation in silage.
A comparison of two rapid screening methods for the selection of high‐lysine barleys
Authors: Rhodes Anthony P.
Published: November 2006

A ninhydrin colour test based on the higher levels of free amino acids in the grain of a high‐lysine barley mutant, Risø 1508, and a turbidity test based on its lower prolamin content, were used for the selection of single grains from F1plants of crosses, involving it. The prolamin turbidity test was preferred for analysis of single F2 grains because it was more sensitive with grain of lower nitrogen content. In addition, turbidity was not significantly correlated with seed weight or with position in the spike of Risø 1508. Both methods are rapid, simple, inexpensive and sufficiently precise to distinguish genotypes which differ significantly in their lysine contents.
Proportions of calcium, magnesium, phosphorus and potassium extractable by water or ethanol from apple fruit tissue, in relation to length of storage, orchard factors and storage disorders
Authors: Perring Michael A. , Plocharski Witold
Published: November 2006

Calcium, magnesium, phosphorus and potassium were measured in residues of samples of Cox's Orange Pippin apples stored in air at 2.8‐4.4°C, removed at intervals and extracted with either distilled water or 75% ethanol. Little potassium was left in the residue after extraction with water, but 15% remained after extraction with ethanol. More phosphorus (85%) was extracted by ethanol than by water. Calcium and magnesium became less soluble during storage. Higher proportions of calcium and magnesium were removed by water than by ethanol initially but, whereas these differences between solvents remained fairly constant for calcium, those for magnesium decreased. When decreases in proportions of soluble calcium and magnesium were small little bitter pit and no breakdown developed in the fruit. Little change in the proportions of mineral constituents, other than phosphorus occurred whilst the fruit was on the tree during the 6 weeks before harvest. Proportions of phosphorus remaining in the residues after extraction with either solvent diminished, especially during the 3 weeks before harvest when apples had been sprayed with calcium nitrate. Otherwise orchard treatments had little effect on the proportions of mineral constituents that could be extracted. Although symptoms developed when the proportion of calcium insoluble in water rose above 40% of the total, some increases in susceptibility to bitter pit caused by orchard treatment or storage conditions were not associated with differences in insoluble calcium.
Differences in the mineral composition of sound and disordered apple fruits and of sound and pitted tissue
Authors: Perring Michael A. , Plocharski Witold
Published: November 2006

Separation and analyses of sound Cox's Orange Pippin apples and those with disorders, after storage for 18 weeks at 3.3°C, revealed that sound apples had the lowest, apples rotted by Gloeosporium spp slightly higher, apples with bitter pit higher, and apples affected by breakdown even higher proportions of calcium in the residue after extraction with distilled water, although total concentrations of calcium in these samples were in the reverse order. Lower proportions of calcium, magnesium and potassium were extracted by 75% ethanol from fruit with breakdown than from sound apples, and similarly lower proportions of magnesium, and magnesium and potassium were extracted by water from apples with bitter pit and breakdown, respectively. Proportions of phosphorus extracted by either solvent were not obviously related to disorders. The high concentration of magnesium in pitted tissue, in relation to that in adjacent sound tissue, was evenly divided between the fractions soluble and insoluble in water, but that of calcium was mainly in the insoluble fraction.
Studies on the enzymic browning of apples. Inhibition of apple 0‐diphenol oxidase by phenolic acids
Authors: Walker John R. L. , Wilson Eric L.
Published: November 2006

The nature of the inhibition of a particulate preparation of apple o‐diphenol oxidase by substituted cinnamic acids has been investigated for three substrates: 4‐methylcatechol, chlorogenic acid and catechin. Solubilisation of the enzyme preparation altered the pattern of inhibitor/substrate relationships, and these results are discussed on the basis of the occurrence of separate catalytic and inhibitor sites on the enzyme.
A radiochemical assay for biotin in biological materials
Authors: Hood Ross L.
Published: November 2006

A radiochemical assay for biotin is described. The assay is sensitive to one nanogram and simple enough for routine biotin analyses. The assay yields results which are comparable to those obtained from a microbiological assay using Lactobacillus plantarum.
Some effects of copper and boron deficiencies on the growth and flowering of chrysanthemum morifolium (cv. hurricane)
Authors: Adams Peter , Graves Christopher J. , Winsor Geoffrey W.
Published: November 2006

The effects of copper and boron deficiencies on spray chrysanthemums (cv. Hurricane) have been studied in a peat‐sand substrate. Severe copper deficiency prevented bud initiation and development; the lateral shoots, if present, elongated and produced numerous bracts and leaves. In these respects the deficiency simulated the effects of continuous long day treatment, but differed by causing collapse and death of the lower leaves. Less severe deficiency of copper greatly delayed flowering, reduced the size of the sprays and the numbers of flowers per spray, and rendered much of the crop unsaleable. Boron deficiency caused some quilling of the petals but had relatively little effect on other aspects of growth and flowering in these experiments. Where copper deficiency was not severe, however, omission of boron and copper together affected flowering more than did either deficiency alone. Possible explanations of this interaction are discussed. Analytical data for boron and copper in the foliage are tabulated.
An improved technique for plant protein extraction
Authors: Nanda Chaman L. , Ternouth John H. , Kondos Alex C.
Published: November 2006

Studies on the extractability of plant protein showed that solubilisation of protein from plants harvested at different stages of growth before flowering depended on the water content of the macerated plant material and the level of alkalinity. Solubilisation increased as the pH value was raised from 6.2 to 11.00 by addition of NaOH solution and as the dry matter content decreased from 90 to 37.5 g/kg of mixture by water dilution. A dry matter concentration of 45 g/kg and pH 11 were adopted as most suitable extraction conditions which allowed 82‐86% nitrogen yield from the five plant species tested. Ageing of plants had an adverse effect on nitrogen extractability. Of the total extractable nitrogen, the true protein nitrogen content increased with age up to commencement of flowering but once flowering had commenced the content was lower.
Assessment of protein quality by partial carcass analyses. Nitrogen retention in rats in relation to the nitrogen content in hind limbs
Authors: Eggum BjøRn O. , Al‐tekrity Sabah S. A. , Srivastava Kailash N.
Published: November 2006

Dietary protein quality was measured in N balance experiments and compared with partial carcass analyses (hind limbs). The results obtained from 16 experiments with rats show that there is a highly significant positive correlation (r = 0.97) between N retained in 5 days and the N content in hind limbs.
Studies on the performance of tetrakalai (Phaseolus aureus linn) as a leaf protein crop in West Bengal
Authors: Bagchi D. , Matai S.
Published: November 2006

Tetrakalai, the tetraploid form of Phaseolus aureus, was studied in the fields of the Indian Statistical Institute, Calcutta, in 1970, 1971 and 1972 to investigate its leaf protein yielding potentialities. In 1972 the yield of extracted leaf protein (LP) reached 458 kg/ha in 95 days, from harvests at 53 days along with the first regrowth cut. Of the two seed rates tried, 100 kg/ha, i.e. four times the conventional rate, gave a greater yield of protein than 50 kg/ha. Although not statistically significant, better protein yields were obtained with an increase in phosphate dose up to the 120 kg/ha level.
Effects of different dietary oils superimposed on different dietary protein levels on the laying performance, egg weights, fertility and hatchability in the tropical environment
Authors: Babatunde Gabreil M. , Fetuga Babatunde L.
Published: November 2006

The effects of different dietary oils superimposed on different levels of dietary protein on the rate of egg production, egg weight and egg hatchability and fertility in the tropics have been studied, using 405 layers and 81 breeding cocks all of the single comb White Leghorn x White Plymouth Rock breeds, over a period of 6 months. The oils were plam oil, groundnut oil and lard, and the three dietary protein levels were 14.4, 16.0 and 18.0%. Egg production rate was highest on the 3% palm oil diet superimposed on 18.0% protein diet and lowest on the 3% lard diet superimposed on 14.0% protein diet. There were significant increases in egg production rate as dietary protein levels increased and the differences due to oil types were also significant, being best for palm oil and poorest for lard diets. Feed/dozen eggs, the fertility and hatchability of the eggs laid, and the egg weights were also significantly influenced by oil types, and they all generally favoured palm oil diets, closely followed by groundnut oil diets. Lard significantly depressed egg production rate, egg weight, and egg hatchability and fertility. Protein levels significantly affected egg production rates, egg weight, feed/dozen eggs and egg fertility and hatchability.
Energy considerations in the use of herbicides
Authors: Green Maurice B. , McCulloch Archie
Published: November 2006

The total energy contents of a number of herbicides have been determined by a computer program. A comparison is made on the basis of the figures obtained between energy usages in carrying out weed‐control operations mechanically and chemically, and in carrying out conventional and minimum tillage methods of cultivation.
A simplified procedure for fractionating plant materials
Authors: Laird William M. , Mbadiwe Eddie I. , Synge Richard L. M.
Published: November 2006

Sequential extraction of plant materials with methanol–chloroform–water and phenol–acetic acid–water mixtures gave good yields of water‐soluble low‐molecular‐mass substances, lipids, proteins and polysaccharides in separate fractions unlaboriously and with little chemical damage. Results with potato tubers (Solanum tuberosum L.), leafy shoots of lucerne (Medicago sativa L.) and an oilseed (Pentaclethra macrophylla Benth.) are presented.
Relationship between total N, total S and the s‐containing amino acids in extracted leaf protein
Authors: Byers Marjorie
Published: November 2006

The total S:total N ratio in both unfractionated and fractionated proteins extracted from the leaves of lucerne and lupin has been determined. The results were similar to those found with 80% ethanol‐insoluble residues from leaves of lucerne and some other species. Methionine‐S accounted for 38–43% of the total S. If methionine‐S is deducted from the total S content, and the difference expressed as cystine, it appears that all preparations contained from 2.1–2.8 (as % of protein content)—more than had been previously supposed. When compared with the FAO reference protein none of the preparations are deficient in total S‐containing amino acids, although the problems associated with unavailability remain. Calculating cystine by this method is not suggested as a substitute for direct determination, where this is practicable, but may be a useful approach when cyst(e)ine is present only in small amounts in a complex protein concentrate and is liable to be destroyed during acid hydrolysis.
Metal contaminants in various food colours
Authors: Khanna Subhash K. , Singh Giriraj B. , Hasan Mohammed Z.
Published: November 2006

Arsenic, cadmium, chromium, cobalt, copper, lead, manganese, nickel and zinc have been estimated in 18 permitted and 18 non‐permitted food colours. Arsenic, chromium, copper and lead were found to be within the maximum allowable international limits in all the permitted colours, but they were in excess in a number of non‐permitted colours. There is a case for establishing the maximum allowable concentration (MAC) of cadmium, cobalt, manganese, nickel and zinc in food colours.
Transverse anisotropy in beef muscle
Authors: Locker Ronald H. , Daines Graeme J.
Published: November 2006

In beef sternomandibularis muscles, a variety of treatments—tetanic contraction, cold shortening, cooking shortening and swelling in alkali—caused dimensional changes which differed markedly with the direction chosen within a plane perpendicular to the fibre direction. In all cases a marked increase (up to twice) occurred in the narrow dimension of the muscle, with little change in the wide dimension. In the cooked meat, shear force across the fibre was independent of the transverse direction chosen whether the muscle was relaxed or cold shortened. The effects were also seen in rectus abdominis and psoas, but not in longissimus dorsi muscles. It is suggested that anisotropy is a result of differing organisation of connective tissue in the two directions, although there was little histological evidence. The force to shear parallel to the fibres varied with direction in a manner consistent with this view.
Tenderness in relation to the temperature of rigor onset in cold shortened beef
Authors: Locker Ronald H. , Daines Graeme J.
Published: November 2006

Beef sternomandibularis muscle was cold shortened at 2°C for 24 h and then transferred to 37°C until rigor mortis was complete. In spite of a final shortening of 33%, the mean shear value after cooking was identical with that of unshortened meat which had gone into rigor at 15°C. Meat sent into rigor at 2°C with the same degree of shortening had twice the shear value. Thus raising the temperature to 37°C in the final stages of rigor completely nullifies the toughness seen in cold shortened meat, without affecting the shortening. Small changes in cooking loss run parallel to tenderness. The effects are not due to ageing, and may arise from modification of actin–myosin bonding.

It is concluded that conditions during the last stages of rigor onset are more important to tenderness than the rest of the post‐mortem history of the muscle.
A differential scanning calorimetric study of conversion of ovalbumin to S‐ovalbumin in eggs
Authors: Donovan John W. , Mapes Carol J.
Published: November 2006

The presence of S‐ovalbumin, a more heat‐stable form of ovalbumin formed on storage of eggs, can be determined by differential scaning calorimetry of egg white. At a heating rate of 10°C/min, at pH 9, the characteristic denaturation temperature of ovalbumin is 84.5°C, that of S, ovalbumin, 92.5°C. The formation of S‐ovalbumin proceeds through a previously unrecognised intermediate species having a denaturation temperature of 88.5°C. The kinetics of the conversion on storage of eggs at 4, 22 and 37°C have been determined. Differential scanning calorimetry is a rapid and convenient method of determining the quality of eggs held in storage. Freeze‐dried preparations of ovalbumin stored in the cold for 20 years showed partial conversion to the intermediate, but not to S‐ovalbumin.
Triglyceride composition of Papaver somniferum seed oil
Authors: Sengupta A. , Mazumder U. K.
Published: November 2006

Poppy seed oil (P. Somniferum) contains palmitic (12%), stearic (3%), oleic (20%) and linoleic acid (65%). Lipolysis with pancreatic lipase indicates the following glyceride composition: S3 (tr), S2U (5%), SU2 (34%) and U3 (61%) or saturated dilinolein (19%), oleo‐dilinolein (25%), and trilinolein (27%).
Pectinesterase in New Zealand grapefruit juice
Authors: Robertson Gordon L.
Published: November 2006

Samples of juice from both early and later season New Zealand grapefruit have been analysed for the presence of three enzymes that have been reported in some overseas citrus varieties. While both early and late season juice contained pectinesterase, neither polygalacturonase nor ascorbic acid oxidase was detected in juice extracted from early or late season fruit.
Detection and assay of single cell protein products in blends with animal feeds
Authors: Pace Wilma , Di Marzio Graziella , Mastrantonio Paola , Morisi Gino , Silano Vittorio
Published: November 2006

Electrophoretic patterns of protein extracts obtained with different procedures from the BP‐yeast product named Toprina (a Candida lipolytica strain grown on n‐alkanes) have been compared with protein electrophoretic patterns of a number of different microbial species. The gel electrophoretic pattern of the 0.15 M NaCl extract from Toprina was specific enough to allow an easy differentiation of Toprina from the other microorganisms tested.

To detect and assay Toprina in blends with animal feeds, an immune serum containing antibodies reacting specifically with Toprina has been prepared by immunising rabbits with an antigen preparation extracted from Toprina with 0.15 M NaCl and precipitated by salting out the extract at 4.0 M (NH4)2SO4. Three main antibodies reacting with Toprina antigens have been found in the anti‐Toprina immune serum, but only one was specific of Toprina. The resistance of the Toprina antigens to peptic digestion and their behaviour on extraction, electrophoresis and gel filtration suggest that they might be acidic polysaccharide in nature.

Immunodiffusion analyses with the anti‐Toprina immune serum of extracts obtained with 0.15 M NaCl from very heterogeneous animal feeds added with different amounts of Toprina, allowed the detection of a Toprina amount as low as 2.5%. An accurate assay of Toprina was achieved by submitting the feed extract to radial immunodiffusion with the anti‐Toprina immune serum.
Release of carbon dioxide from dough during baking
Authors: Daniels Daniel G. H. , Fisher Nathan
Published: November 2006

Dough was baked in a closed container from which the volatiles were swept with a stream of nitrogen. Carbon dioxide was determined colorimetrically by absorption in an alkaline indicator solution contained in a special cell, in which the flow of gases caused rapid circulation of the absorbent. Graphs of carbon dioxide release against time in oven were sigmoid in form, showing induction periods averaging 4.5 min for mechanically developed (CBP) doughs mixed with fat, and 2.3 min without fat. Analysis of the variance of induction periods and of loaf volumes showed that, in each case, the factor “fat versus no fat” was highly significant. Induction periods were highly correlated with loaf volumes. These results show that loaf volumes are considerably influenced by changes in the permeability of doughs to carbon dioxide at the start of baking. The possibility was considered that carbon dioxide release may occur at a definite transition temperature which is affected by the addition of fat.
The tamarillo: Fruit growth and maturation, ripening, respiration, and the role of ethylene
Authors: Pratt Harlan K. , Reid Michael S.
Published: November 2006

The tamarillo (tree tomato, Cyphomandra betacea Sendt.) flowers and sets fruit over an extended period. Many blossoms and young fruits abscise; survival of tagged fruitlets ranged from 0 to 32%. Tagged fruits were harvested at known ages for measurement of size and shape, respiration rate, ethylene production, and response to ethylene treatment. Fruit growth followed a single sigmoid pattern, and fruits were commercially mature at 21–24 weeks after anthesis. The amount of red skin pigment increased with age from 15 weeks, but harvesting of immature fruits appeared to stop red pigment development. Fruits harvested at 12–19 weeks or younger shrivelled in storage. Respiration studies showed tamarillo fruits to be non‐climacteric, and only traces of ethylene were produced until final senescence. Ethylene treatment increased the respiration rate and hastened senescence of harvested fruits of all ages. The yellow strain behaved similarly to the red and had a somewhat longer storage life.
Direct methylation of long‐chain fatty acids in feeds, digesta and faeces without prior extraction
Authors: Outen George E. , Beever David E. , Fenlon John S.
Published: November 2006

Four feeds, two duodenal digesta samples, two ileal digesta samples and two faecal samples were analysed in quintuplicate for their long‐chain fatty acid content by a new method (direct methylation) whereby the dried samples were heated with benzene and 5% w/v methanolic HCl in screw‐capped bottles at 70°C for 2 h. The methyl esters, were extracted with hexane, purified by thin‐layer chromatography, and measured by gas–liquid chromatography. The values obtained were compared with those obtained using an established method (saponification) in which the dried samples were refluxed with ethanolic KOH, the fatty acids liberated by acidification, extracted and methylated by refluxing with 5% w/v methanolic HCl and the methyl esters extracted, purified and measured as before. Statistical analysis indicated no particular bias for either method though in general the direct methylation appeared to have a lower variance than saponification. A regression analysis of the direct methylation means (d) against the saponification means (s) gave the equation:

.
Effects of protein levels and methionine supplementation of the diets of layers on egg production rate, fertility and hatchability of eggs in the tropics
Authors: Babatunde Gabriel M. , Fetuga Babatunde L.
Published: November 2006

A trial was run with 540 laying hens of the White Rock x White Leghorn crosses to determine the effects of varying protein levels and the supplementation of the diets with DL‐methionine on the laying performances, egg grades, their fertility and hatchability, of the birds reared in a tropical environment. The protein levels used were 14, 16 and 18%, and the levels of methionine supplemented were 0, 100 and 110% the recommended minimum requirements for layers by the NRC (1971). Hen‐day production increased as the percentages of crude protein and levels of methionine supplementation increased. There were also larger percentages of large‐sized eggs as the protein levels and level of methionine supplementation increased and the feed/dozen eggs improved with increases in protein levels and with increases in level of methionine supplementation. Finally, both the levels of fertility and hatchability of the eggs were increased with increases in protein and levels of methionine supplementation.
Use of an n‐paraffin‐grown yeast in diets for replacement pullets and laying hens
Authors: Shannon David W. F. , McNab James M. , Anderson Gordon B.
Published: November 2006

An experiment was carried out to evaluate a sample of hydrocarbon‐grown yeast as a protein source for replacement pullets and laying hens. It was designed as a 2 × 3 × 3 × 4 factorial experiment in which two egg‐laying strains (Thornber 808 and 909) were given diets containing 0, 5 or 10% yeast during the starter (0–6 weeks) and grower (7–18 weeks) stages and 0, 5, 7.5 or 10% yeast during the laying stage (20–68 weeks). A total of 720 chicks of each strain were reared in 36 floor pens until 18 weeks of age, 432 of each strain were then transferred to individual layers' cages and food intake and egg production were recorded for 12, 4‐week periods from 20 weeks of age. Birds given the 5 and 10% yeast diets were significantly lighter at 6 weeks of age and those given the 10% yeast diet between 7 and 18 weeks were significantly lighter at 18 weeks than birds given the respective control diets. Food conversion efficiency and mortality were not significantly affected by dietary treatment. None of the rearing and growing treatments significantly affected subsequent egg production. Light‐ and medium‐hybrids given the layers' diet containing 10% yeast produced on average four and nine eggs, respectively, fewer than birds given any of the other diets. The inclusion of yeast in the diet reduced the food intake of the medium‐hybrids by about 3% but did not affect the food intake of the lighthybrid. Food conversion efficiency was not significantly affected by any of the laying treatments. Medium‐hybrids given the yeast‐containing diets were significantly lighter at 68 weeks of age than birds of the same strain given the control diet. Since the layers' diets, formulated to be no more than adequate in protein and amino acid content, allowed a high level of production from the light‐hybrid it is concluded that the hydrocarbon‐grown yeast is no less adequate nutritionally than the proteins it replaced. The poorer performance of the medium‐hybrid when given the yeastcontaining diets may have been caused by a strain difference in food preferences or in nutrient requirements.
On the nutritive value of various starches for the albino rat
Authors: El‐Harith El‐Harith A. , Dickerson John W. T. , Walker Ronald
Published: November 2006

In addition to the gastrointestinal effects described by El‐Harith et al.,1 raw potato starch caused serious impairment of the net protein utilisation and the food efficiency values when fed to growing rats. The gross caecal hypertrophy accompanied by occurrence of mortality, caused by synthetic diets containing 71% raw potato starch, was not encountered when using any of the cereal starches—maize, wheat, sorghum, rice—or the tuber Cassava.
The storage of mackerel (Scomber scombrus). Development of histamine and rancidity
Authors: Hardy Roy , Smith James G. M.
Published: November 2006

A method for estimating histamine in spoiling mackerel is given and the results for fish stored at ambient temperature, in ice and frozen storage are reported. Peroxide values are also reported for mackerel that has been processed in a number of different ways and stored at −14, −21 and −29°C for up to 1 1/2 years. The possibility of histamine being the causative agent of disorders from eating spoilt mackerel is discussed.
The effect of formalin and lower volatile fatty acids on silage fermentation
Authors: Mann Elizabeth M. , McDonald Peter
Published: November 2006

Lolium multiflorum was ensiled in 3 kg capacity PVC silos after treatment with formalin, formic acid, acetic acid and propionic acid applied singly and in mixtures of two, three and four at a constant application rate of 4.5 g kg−1 fresh grass. The extent of fermentation was assessed by measuring pH, WSC, VN and TSN, and by microbiological analysis of total microorganisms and yeasts. The stability of the silages on exposure to air was measured using a specially constructed temperature recording apparatus. All additives restricted fermentation, although acetic acid and propionic acid were less effective than formalin, formic acid and mixtures of additives. The most aerobically stable silages were those treated with propionic acid, formic/acetic acids, and formic/acetic/propionic acids.
Volatile flavour components of coriander leaf
Authors: Macleod Alexander J. , Islam Rashida
Published: November 2006

Using previously reported methods of sample preparation an essence of coriander leaf was obtained which proved to contain over 25 components. Most of these have been identified, with aliphatic aldehydes providing nearly 90% of the sample. C12 aldehydes are the most abundant.
Distribution of volatile components of grass silage
Authors: Kibe Kyuei , Kagura Seizo
Published: November 2006

Volatile components in the steam distillates from high and low moisture cocksfoot grass silages were determined using a mass spectrometer equipped with a g.l.c. employing f.i.d. A number of volatiles appeared in the silage distillates and the gas chromatograms of both silages showed similar patterns, but the number of peaks of the volatile components for the low moisture silage was greater than that of the high moisture silage. On the other hand, a small number of volatiles were found in the fresh grass distillate and the particular volatiles differed greatly from those found in silages. The silage distillates were separated into a number of fractions, the neutral fraction appeared to be the major fraction, and there was little difference between the total yields of volatile components in both silages. Among the volatiles, i‐pentanol and 4‐ethyl guaiacol were the major components in both silages, but cis‐3‐hexenal, p‐cymene, δ‐cadinene and ethyl oleate were found only in the low moisture silage.
A chemical and nutritional evaluation of yeasts and bacteria as dietary protein sources for rats and pigs
Authors: Smith Ronald H. , Palmer Robert
Published: November 2006

Eight commercial single‐cell protein preparations grown on hydrocarbon substrates, and which comprised six yeast and two bacterial samples, were analysed for amino acid, nucleic acid and hexosamine content. Amino acid analysis indicated that in all eight samples the sulphur‐containing amino acids were likely to be limiting for both rats and pigs. In experiments with rats the six yeast SCP samples gave biological values between 55 and 62, with true N‐digestibilities between 79 and 93%. The chemical scores, based on the sulphur amino acid requirement of the rat (4.2 g/16 g N), ranged from 50 to 67. The two bacterial SCP samples gave lower biological values (42 and 52), with true N‐digestibilities of 90 and 91%, and the chemical score of each bacterial SCP was 57. Supplementation with methionine improved the biological value of all eight samples. In experiments with pigs three yeasts were evaluated and gave apparent biological values between 43 and 47. Two of the yeasts were supplemented with methionine and in both cases this led to improvement in biological value.
Microbiological problems of poultry at refrigerator temperatures—a review
Authors: Barnes Ella M.
Published: November 2006

The microbiological condition and changes which may occur during the storage of uneviscerated (New York dressed) and eviscerated chicken and turkey carcasses are described. Whilst a number of different types of organisms which can grow at low temperatures are generally found on an eviscerated carcass, it is the pseudomonads which are the most important in spoilage. The effect of temperature, gaseous environment, pH and type of muscle on the growth of the spoilage organisms and hence the shelf‐life of the carcass is discussed.
Variations in the volatile flavour components of eggs
Authors: Macleod Alexander J. , Cave S. Jane
Published: November 2006

Previously developed techniques for the collection and analysis of the volatile flavour components of the hen's egg1 have been employed in a comparative survey of the variations in the nature of the flavour components in samples from different types of egg and egg products. Whilst no significant differences were observed between the results for battery eggs and free range eggs, and between those for white‐shelled and brown‐shelled eggs, differences were observed between eggs of different ages and between egg yolk and whole egg. Two types of dried egg were also studied.
A novel approach to the determination of soya proteins in meat products using peptide analysis
Authors: Bailey Francis J.
Published: November 2006

Analysis of trypsin‐treated extracts from cooked meat products can be used to assess their soya protein content. The technique is based on fractionation of positively charged peptides using an automatic cation exchange amino acid analyser system. A peptide, unique to digests of soya protein, is used for quantitation purposes. Assessment of the quantitative performance is not yet complete, but results so far indicate that the lower limit of detection will be 5–10 g soya protein per 100 g total protein. The accuracy is expected to be ±5%.
Determination of calcium, potassium, chlorine, sulphur, and phosphorus in meat and meat products by X‐ray fluorescence spectroscopy
Authors: Isherwood Sylvia A. , King Richard T.
Published: November 2006

A rapid quantitative X‐ray spectrometric method of analysing meat and meat products for calcium, potassium, chlorine, sulphur, phosphorus and sodium is described. The freeze‐dried sample is pelleted with cellulose powder and X‐ray intensities from the elements of interest are compared with those from external standards. Matrix corrections are applied. The results are in good agreement with those obtained by standard wet chemical methods. The method described enables ten samples to be analysed for at least five elements in one day.
Factors controlling the accumulation of limonin and soluble constituents within orange fruits
Authors: Chandler Bruce V. , Nicol Kenneth J. , Von Biedermann Christina
Published: November 2006

A study was made of the differences in the quality and chemical constituents of the juice and albedo from Washington Navel and Valencia Late oranges grown at one orchard location on trifoliata orange and rough lemon rootstocks and harvested over a period of 40 weeks.

Variety was the most significant factor in determining limonin contents, with rootstock an important subsidiary factor. Although limonin contents decreased absolutely as the season progressed, the maturity factor was important only in fruit of high initial limonin content. Differences in limonin contents were due to greater accumulation of limonin during fruit development and not to more rapid disappearance of limonin as the season progressed.

An unknown factor controlled the distribution of limonin and soluble solids within the fruit, leading to the accumulation of these constituents in the blossom end. This “distribution factor” was so important that the differences in the limonin contents of albedo from the two halves of the same fruit were greater than the differences arising from the rootstock factor. For both limonin and soluble solids contents, the distribution factor operated uniformly throughout the season, irrespective of variety or rootstock.

There was a direct relation between the chemical compositions of fruits picked at the same time from trees grown on different rootstocks, suggesting that relatively few picks could provide a basis for comparison of rootstock/scion combinations. The fact that such relations held irrespective of variety indicates an environmental effect on chemical composition which overrides varietal differences, whereas differences in variety and rootstock were more important in determining the physical characteristics of the fruit. Besides providing a basis for selecting fruit to give juice of optimum quality, these findings carry at least equal importance for the new light they throw on the physiological origins of variations in fruit quality.
Volatile flavour components of walnuts (Juglans regia L.)
Authors: Clark Richard G. , Nursten Harry E.
Published: November 2006

The volatile components of walnut oil obtained by solvent extraction were investigated. Two essences were prepared, one using the Likens–Nickerson concurrent distillation–extraction apparatus and the other by high vacuum degassing. The essences were submitted both to g.c.–m.s. analysis and sensory evaluation of the components eluted from g.c. capillary columns. Twenty‐nine compounds were identified, including 8 carbonyls, 4 alcohols, and 2 terpenes. The odour of walnuts appears to be due to the collective effect of a number of components.
Volatile flavour components of garden cress
Authors: Macleod Alexander J. , Islam Rashida
Published: November 2006

Using previously reported methods of sample preparation an essence of garden cress was obtained which proved to contain only 11 components. Eight have been identified, all glucosinolate degradation products (isothiocyanates and nitriles), and provide over 95% of the sample. Benzyl derivatives, from glucotropaeolin, are the most abundant. No thiocyanates were obtained.
Effect of plant sterols on the rate of deterioration of heated oils
Authors: Boskou Dimitrios , Morton Ian D.
Published: November 2006

Three different plant sterol fractions were added to refined cottonseed oil. The first fraction was isolated from olive oil, the second fraction Δ5‐avenasterol was extracted from the green algae (Ulva lactuca) and the third fraction was a sterol mixture, made up chiefly of β‐sitosterol. Cottonseed oil with the different sterols added was heated at 180±5°C and the rate of oxidation followed by changes in the composition and in physical constants. Olive oil sterol mixtures containing Δ5‐avenasterol and Δ5‐avenasterol alone reduced the extent of oxidation. β‐sitosterol was initially ineffective and became slightly prooxidant after prolonged heating.
Lipid composition of New Zealand eels
Authors: Sumner John L. , Hopkirk Glen
Published: November 2006

The lipid content and fatty acid composition of New Zealand eel species Anguilla australis (short‐fin) and Anguilla dieffenbachii (long‐fin) in both the feeding and the migratory phases were studied. Migratory short‐finned eels were found to have a higher lipid content than feeding eels. Among feeding eels the lipid content was higher in larger eels. The lipids of migratory eels were more saturated than those of feeding eels due to higher proportions of C18 acids and correspondingly lower proportions of C20 and C22 polyunsaturates. Among feeding eels, the lipids of the long‐finned species were more highly unsaturated than those of short‐finned eels.
Nitrogen fertilization, yield and protein quality of a normal and a high‐lysine maize variety
Authors: Breteler Hans
Published: November 2006

A normal and a high‐lysine genotype (Opaque‐2) of grain maize were grown in a field trial at nitrogen levels ranging from 35 to 276 kg N/ha. Nitrogen supply increased the yield and protein content of the grains in both varieties. At all doses of nitrogen, the contents of the limiting essential amino acids lysine and tryptophan were higher in the protein of the high‐lysine mutant than in the protein of the control variety. When N supply was increased protein quality was lowered to a lesser extent in the Opaque‐2 than in the conventional maize.
Thaw contracture and the disappearance of adenosinetriphosphate in frozen lamb
Authors: Davey C. Lester , Gilbert Kevin V.
Published: November 2006

During the freezing of lamb adenosinetriphosphate disappearance markedly accelerates over the latent heat phase and contines virtually to completion with 20–30 days frozen storage at – 12°C. At commercial freezing rates in which carcasses are fully frozen in ∼ 6–20 h the ATP concentration falls to 0.4–1.2 μmol/g or about 5–20% of that present immediately post‐slaughter. Although small in quantity it is still capable of inducing severe thaw contracture (60–70% in boneless strips) due to active ATP turnover of ∼ 60 μmol/g linked to the glycolytic production of ∼ 30 μmol/g of lactate. Glycolysis does not occur during frozen storage whereas the ATP concentration further falls through enzymic hydrolysis to ∼0.1 μmol/g, insufficient to cause thaw contracture. Thus through the disappearance of ATP in the frozen meat, toughness development from thaw contracture is avoided.
Major congeners of australian and imported brandies and other spirits as indicators of authenticity
Authors: Hogben Roy , Mular Michael
Published: November 2006

The quantitative determination of the congeners methanol, n‐propanol, ethyl acetate, i‐butanol (2‐methyl‐1‐propanol) and amyl alcohols (2‐methyl‐1‐butanol and 3‐methyl‐1‐butanol, which were not separated), was carried out on 61 Australian brandies, 61 French brandies and 50 wine distillates by gas chromatography. A comparison of the absolute amounts of congeners and their ratios (in the case of the C3–C5 alcohols) is presented in the light of several criteria of authenticity proposed by previous workers. Of these criteria, it was found that the amyl/i‐butyl alcohol ratio and the i‐butyl/n‐propyl alcohol ratio were the most useful—on this basis, 11 French brandies (but no Australian brandy) were considered to be of suspect authenticity.