bluuebunny/crossref_metadata_2025 huggingface dataset:
The damage to wheat kernels caused by the wheat blossom midge (Sitodiplosis mosellana)
Authors: Miller Byron S. , Halton P.
Published: November 2006

Attack by Sitodiplosis mosellana decreased germination capacity, bushel weight and flour yield of wheat. The ash of the flour increased slightly and its maltose and colour grade values increased greatly. α‐Amylase and protease increased only in proportion to the decrease of kernel weight and was not related to the extremely large increase in number of fungi and bacteria occurring on and in attacked grains.

The water absorption, Extensometer resistance and Extensometer extensibility values all decreased greatly in doughs made from flour milled from attacked grain. The loaves made from such flour were inferior to others in outside colour, nature of the crumb, and loaf volume. Blending the flour milled from attacked grain with flour from a good‐quality wheat lowered the bread‐making quality of the latter.

Experimental evidence indicated that increased α‐amylase and protease activities were not the causes of the poor quality of infested grain, which seem likely to result from the failure of protein to develop properly.
The assessment of nutritive value in protein concentrates by the gross protein value method
Authors: Duckworth J. , Woodham A. A. , McDonald I.
Published: November 2006

The Gross Protein Value technique, modified in certain particulars, has been used to evaluate 171 samples of protein concentrates, obtained from world‐wide sources, and including a number of animal by‐products and oilseed meals.

The assessments demonstrated that in nearly all these classes of concentrate the samples on the market differ widely in nutritive value. The work reported indicates the need for rapid laboratory tests which will predict the value of different protein concentrates and the range of samples should provide useful reference standards for this purpose.
Treatment of meats with ionising radiations. VII.—effect of low temperatures during irradiation
Authors: Coleby B. , Ingram M. , Shepherd H. J. , Thornley M. J. , Wilson G. M.
Published: November 2006

Raw pork and beef have been irradiated with 2 MeV electrons at controlled temperatures from + 18° to −296°. Appearance, odour and flavour were assessed by a taste panel, the destruction of glutathione was estimated chemically; and the extent of the survival of the bacteria determined. In each case, a relation to the temperature of irradiation was observed similar to that previously recorded for thiamine. There was little effect between 18° and 0°; but a rapidly increasing protection from 0° to −20°, with a smaller increase down to −196°. Experiments in the range 0° to −10°, in which destruction of glutathione was the criterion, indicated that protection began when ice separated from the tissue.

It is suggested, accordingly, that the degree of protection depends on the amount of free water withdraw from the system. The importance of precisely defining temperature during irradiation is emphasised. It is concluded tha freezing will be of little benefit in radiation pasteurisation processes aimed at destruction of vegetative micro‐organisms; but that it might be helpful in radiation sterlising processes, as the protection is smaller for spores.
Diffusion of glucose during vegetable dehydration
Authors: Duckworth R. B. , Smith G. M.
Published: November 2006

Strips of potato and carrot were soaked in a solution containing glucose labelled with 14C until the distribution of the labelled glucose was uniform through the material. The strips were then dehydrated, with and without a prior scald, and changes in the distribution of glucose studied by autoradiography. In scalded potato and carrot strips there is a net inward movement and the resulting accumulation of glucose in the centre is considered to explain the greater susceptibility of this region to non‐enzymic browning. In unscalded potato strips, a peripheral concentration of glucose develops.
Kaffircorn malting and brewing studies. X.—the susceptibility of sorghum starch to amylolysis
Authors: Novellie L. , Schütte R. J.
Published: November 2006

The effect of heat, salts and acidity on pure sorghum starch and the starch in sorghum grain and malt has been studied by determining the degree to which these factors render the starch susceptible to subsequent attack by sorghum malt amylases. This method has revealed that temperatures below the usual gelatinisation range can still cause at least partial susceptibility to amylolysis. With the malt, the presence of the amylases during heating at such temperatures results in a direct attack on the raw starch as well as that on any which has been gelatinised. The partial gelatinisation is not influenced by acidity, but a low pH prevents the enzymic attack on the raw starch.
Effect of gibberellic acid on the extraction of protein from the leaves of spring vetches (vicia sativa L.)
Authors: Byers M. , Jenkins G.
Published: November 2006

In connexion with the production of leaf‐protein in quantity, the effect of gibberellic acid on the yield of dry matter and crude protein, and on the extractability of the protein, was studied with spring vetches (Vicia sativa L.).

A single spraying with gibberellic acid did not significantly affect the dry matter or crude protein in the foliage at the first cut, nor did it affect the extraction.

The yields of dry matter and crude protein at the second cut were significantly lowered when the crop had been sprayed before the first cut. Two additional sprayings of gibberellic acid after the first cut further decreased these yields at the second cut. in both these cases the yields of extracted protein at the second cut and the combined yields from the first and second cuts were significantly lower than the corresponding yields from the unsprayed plants. Spraying with gibberellic acid before the second cut only, did not affect the dry matter but lowered both the yields of crude and extracted protein, although the combined yields from the two cuts were not significantly lowered.

Hence, gibberellic acid not only fails to increase the leaf‐protein extractable from spring vetches, but under certain conditions decreases it.
The ammoniation of sugar cane bagasse
Authors: Chang C. D. , Kononenko O. K. , Herstein K. M.
Published: November 2006

By a two‐step procedure consisting first of digestion with hot water and then ammoniation at elevated temperature it is possible to introduce nearly 4% of bound nitrogen into whole bagasse. the hemicellulose constituent of bagasse is labile to ammoniation while the α ‐cellulose and lignin are not attacked. the nitrogenous substances can be quantitatively extracted with water. They consist of 70–80% caustic‐stable nitrogen which is found, by paper chromatography, to include imidazoles.
Influence of glycine and lysine on dough fermentation
Authors: Zentner H.
Published: November 2006

The addition of amino‐acids to wheat flour doughs results in increased browning of the crust of the baked bread. Doughs to which glycine and lysine have been added show a decrease in gas production. An explanation for this decrease is offered by the assumption that the formation of N‐substituted glycosylamines from the added amino‐acids and the reducing sugars in the dough is responsible.
Protein denaturation in frozen fish. IV.—Opacity measurements on the muscle
Authors: Love R. M.
Published: November 2006

An instrument was made for measuring the comparative opacities of samples of fish muscle. Differences between fresh and thawed fish were only apparent where myotome tissue freed from myocommata was used, thawed fish being more opaque. Such opacity varied according to the speed at which the fish was originally frozen. Although thawed fillets can be seen visually to become progressively whiter in appearance after increasing time in the cold‐store, the opacity as measured by the instrument showed no obvious increase with storage time. The probable reason for this is discussed.

The method cannot therefore be used to assess cold‐storage changes in the muscle, although it will distinguish thawed fish from fresh.
Protein denaturation in frozen fish. V.—Development of the cell fragility method for measuring cold‐storage changes in the muscle
Authors: Love R. M. , Mackay Eleanor M.
Published: November 2006

A new technique is described for following the deteriorative changes that occur when cod muscle is cold‐stored. It is based on the observation that, after being thawed, the individual muscle cells become progressively more difficult to rupture with a homogeniser as storage time increases. Measurement of the cold‐storage change is carried out by submitting weighed muscle samples to a standard homogenisation procedure in dilute formaldehyde solution, arid then measuring the optical density of the homogenate in a colorimeter. The resulting figure is related to the proportion of muscle cells destroyed, and so to the extent of protein denaturation. The experimental conditions were varied, and the effects on the results were noted in order to establish the optimum procedure.

The method is more sensitive and reliable than either the soluble protein method or a taste panel, besides being much quicker to carry out.
After‐cooking blackening in potatoes. II.—Core experiments
Authors: Hughes J. C. , Swain T.
Published: November 2006

The distribution of the after‐cooking blackening pigment within an individual tuber is correlated with the ratio of citric acid to chlorogenic acid. The rǒle that iron, inorganic phosphate and pH play is less important in this case than that of the two organic acids; although the former three factors may play a larger part in determining the differences in level of blackening between tubers.
Effects of soil‐moisture tension and fertilisers on the yield, growth and phosphorus uptake of potatoes
Authors: Simpson K.
Published: November 2006

Main effects and interactions of nitrogen, phosphorus and potassium fertilisers and soil‐moisture tension on the growth, yield and phosphorus uptake of potatoes were studied in a field experiment.

Yield, growth and nutrient uptake increases produced by applied N were interdependent with those produced by lowering soil‐moisture tension and were highly significant at all stages of growth.

Increases in P uptake produced by N application at 60 lb. per acre and the lowering of moisture tension were attributed mainly to effects on root development.

There was some evidence that the physiologically acid ammonium sulphate reduced the rate of fixation of applied P.

Severe damage to roots and stolons by potassium chloride in the early season was reflected in reduced numbers of tubers. High N rates prolonged shoot development and delayed tuber development. Effects of potassium chloride on P uptake were small.

The percentage of dry matter in tubers was considerably reduced by N and K applications and by lowering moisture tension, but was increased by applied P.

Effects of applied P on P uptake were largely dependent on the presence of applied N and, as in previous work, soil‐P uptake was either depressed or unaffected by applied P.

Dry matter yield/fertiliser rate curves were paraboloid in form, particularly in the early season.
Vegetable oils. X.—Examination of component acids of Argemone mexicana seed oil by reversed‐phase chromatography
Authors: Badami R. C. , Gunstone F. D.
Published: November 2006

Samples of argemone oil from Jamaica and from India contain Myristic acid (0, 1), palmitic acid (9, 12), stearic acid (5, 5), arachidic acid (0, 1), oleic acid (33. 23), and linoleic acid (53, 58%, respectively). The content of ricinoleic acid cannot exceed 1‐2% if it is present at all.
The component acids of holoptelea integrifolia (Urticaceae) seed oil
Authors: Badami R. C.
Published: November 2006

By the application of reversed‐phase partition chromatography, the oil from the seeds of Holoptelea integrifolia (Urticaceae) is found to contain the following acids : lauric 0.2%, myristic 3.5%, palmitic 35.1%, stearic 4.5%, arachidic 1.1%, behenic 0.4%, hexadecenoic 1.9% and oleic 53.3%.
The fatty acid composition of egg yolk lipids in relation to dietary fats
Authors: Skellon J. H. , Windsor D. A.
Published: November 2006

The fatty acid composition of egg yolk lipids resulting from controlled dieting with sunflower seed oil and maize oil has been investigated by gas‐liquid chromatographic analysis with a β argon chromatograph. The results are compared with earlier work involving separation by fractional crystallisation and ester fractionation methods, and differences in composition are noted. The effect of dieting on fatty acid content has been re‐examined.
The elimination of methyl isothiocyanate from soil after treatment with metham‐sodium
Authors: Lloyd G. A.
Published: November 2006

A preliminary investigation has shown that methyl isothiocyanate is the principal product of decomposition of sodium N‐methyldithiocarbamate (metham‐sodium) when applied to soil. Methyl isothiocyanate can react with aqueous ammonia hydroxide to afford N‐methylthiourea, but surface applications of ammonium compounds to assist this reaction in soil were found to be without significant effect under outdoor conditions.

Concentrations of I p. p. m. of isothiocyanate and 50 p. p. of N‐methylthiourea in soil under similar conditions were phytotoxic.
After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experiments
Authors: Hughes J. C. , Swain T.
Published: November 2006

In vitro experiments showing the effect of citric, orthophosphoric and malic acids and pH on the colour of various phenol‐iron complexes are described. Citric acid was the most important of these factors in reducing the intensity of colour of the chlorogenic acid‐iron complex, thus demonstrating its importance in after‐cooking blackening of potatoes.
Phenolic acids in ‚cloud’︁ and normal tomato fruit wall tissue
Authors: Walker J. R. L.
Published: November 2006

The phenolic acids of tomato fruit wall tissue have been separated by paper chromatography. p‐Coumaric, caffeic, ferulic and chlorogenic acids were identified. The levels of these acids in healthy fruit wall tissue at different stages of maturity were higher than those found in ‚cloudy’︁ tissue. ‚Cloud’︁ tissue was found to have a lower content of phenolic acids than healthy tissue of the same age. During ripening of the fruit, the relative levels of caffeic and chlorogenic acids, and to a lesser extent of ferulic acid increased.
Detection of traces of some triazine herbicides by gas‐liquid chromatography
Authors: Chilwell E. D. , Hughes D.
Published: November 2006

Six triazine herbicides have been separated by gas‐liquid chromatography on glass ballotini columns with low loading of liquid phase. A single separation can be carried out in 20 min. Possible application of this technique to the determination of residues in soil is discussed.
N‐terminal residues of wheat gluten
Authors: Winzor D. J. , Zentner H.
Published: November 2006

The N‐terminal residues of the glutens derived from nine different wheat varieties have been determined. In all wheats tested, the presence of glutamic acid, aspartic acid, serine, threonine, glycine, alanine, valine and histidine in N‐terminal positions has been established, while leucine, phenylalanine and methionine have also been detected as end‐groups in some glutens. In addition to the variation in the number and nature of different terminal amino‐groups, further differences have been revealed by semi‐quantitative estimation of the relative amounts of these groups isolated from the different glutens.
Influence of diet and husbandry on the nutritional value of the hen's egg
Authors: Coppock J. B. M. , Daniels N. W. R.
Published: November 2006

A comparison of free‐range, deep litter and battery hens' eggs in relation to their fatty acid content has been made. Aorta lipids and aortic sudanophilia have been examined. The body fat of birds of various age has been analysed by gas‐liquid chromatography. The importance of making egg lipid assays under strictly comparable conditions in the laying cycle is emphasised. Dietary influences on the essential fatty acid content of eggs are reviewed and the possible significance of these and the present results are discussed in relation to human atherosclerosis. The various systems of modern husbandry examined are thought to have little significance in this problem.
Determination of calorific value of feedstuffs by chromic acid oxidation
Authors: O'shea J. , Maguire M. F.
Published: November 2006

A method is described for the determination of the calorific value of feedstuffs by oxidation with a solution of potassium dichromate in sulphuric acid. Energy values are obtained by dividing the amount of 1.5N‐dichromate used to oxidise 1 g. of material by a factor dependent on the protein content. The technique is simple, rapid, applicable to large numbers of samples and gives results in good agreement with those obtained by bomb calorimetry.
The magnesium requirements of arable crops
Authors: Holmes M. R. J.
Published: November 2006

Magnesium is an essential plant nutrient but magnesium deficiency occurs fairly widely in Europe and North America, especially on light soils. In Great Britain this is known to be so for many horticultural crops, although information on deficiencies in agricultural crops is limited.

Magnesium sulphate applied to the seedbed for potatoes increased yield in some but not all experiments on light soils, while in a few on both early and main crop potatoes it depressed yield.

Deficiency symptoms often seen in cereals and sugar beet are usually transient, and in almost all experiments on these crops applying Mg has not increased yield.

There is a well established interaction between Mg and K, and high rates of the latter can intensify deficiency symptoms and reduce the Mg content of the crop. Field experiments strongly suggest that the induced Mg‐deficiency from heavy rates of applied potash seldom reduces the yield of potatoes, cereals or sugar beet.

Methods of controlling or averting Mg deficiency are discussed.
Phosphorus in calcareous soils. I. —The inorganic phosphate fractions and their relation to the amount of calcium carbonate present
Authors: Gupta M. B. Sen , Cornfield A. H.
Published: November 2006

In a fractionation study with six calcareous soils varying widely in carbonate content, it was observed that the amount of the different inorganic phosphate fractions expressed as a percentage of the total soil phosphorus decreased in the order ‚inert’︁ phosphate, apatites, non‐apatitic calcium phosphates, aluminium‐bound phosphate, iron‐bound phosphate, ‚easily‐replaceable’︁ phosphate. The aluminium‐bound phosphate expressed as percentage of total soil phosphorus was significantly correlated (negatively) with CaCO3%. The proportion of the other forms of phosphate were not significantly correlated with soil CaCO3 content. The non‐apatitic calcium phosphate and the aluminium and iron‐bound phosphates accounted for a smaller proportion of total soil phosphorus in calcareous soils, than values given in literature for non‐calcareous soils. The ‚inert’︁ phosphate and the apatitic fractions accounted for a greater proportion of the phosphate in the calcareous than in the non‐calcareous soils.
Electrophoretic analysis of flour proteins from various varieties of wheat
Authors: Kelley J. J. , Koenig V. L.
Published: November 2006

Extracts (O.IM‐sodium chloride) of fifteen samples of flour, from six types of wheat, have been analysed by moving boundary electrophoresis. The gluten proteins and O.OIM‐acetic acid extracts of the flours were also examined. Electrophoretic enantiography was quite good for all buffers used.

Seven to eleven electrophoretic components were observed for the gluten protein extracts depending on the type of wheat and the extent of resolution. Analyses of the gluten and the acetic acid extracts from flour could be grouped into three categories typified by the Hard Red Spring wheats, the Hard Red Winter wheats and the Durum wheat. Considerably more material was extracted with O.OIM‐acetic acid from flour than from gluten, including fast migrating (‘salt‐soluble’) and polysaccharide material. In general, patterns for the O.OIM‐acetic acid extracts of gluten could be superimposed on the patterns for the O.OIM‐acetic acid extracts of flour. The good reproducibility of the electrophoretic method was demonstrated by three analyses of glutens from a cake flour.

Differences in component distribution were observed for the O.IM‐sodium chloride extracts of flour when analysed in veronal buffer, at least ten components being observed. Greater amounts of slower migrating components were noted in the Hard Red Winter wheats and in the Club wheat than in the Hard Red Spring wheats. Flour samples, analysed in borate buffer, could be divided into four general groups on the basis of their electrophoretic patterns.

No differences were observed in the electrophoretic analyses of proteins from bleached and unbleached cake flour.
Soil salinity studies. I—effect of calcium sulphate on the correlation between plant growth and electrical conductivity of soil extracts
Authors: Winsor G. W. , Davies J. N. , Massey D. M.
Published: November 2006

The relation between the growth of lettuce and soil salinity (estimated by seven methods) was studied in the presence of varying levels of calcium sulphate. Lettuce were grown in pots receiving five levels of a mixture of potassium nitrate and diammonium hydrogen phosphate and four levels of calcium sulphate in factorial combination.

Soil salinity was measured by the electrical conductivity of displaced soil solutions, saturation extracts, and soil suspensions prepared at water/soil (air‐dry) ratios of I: I, 2.5: I and 5: I. Direct measurements of electrical conductivity were also made in the saturation pastes, and a tentative procedure involving saturation of all 2.5: I soil suspensions with calcium sulphate was examined.

Correlation between fresh weights of lettuce and conductivity measurements at water/ soil ratios of 5: I and 2.5: I was unsatisfactory, but was better at a ratio of I: I. Highly significant correlations of plant weight with measurements in saturation extracts and displaced soil solutions were obtained. Direct measurements in the saturation pastes gave correlations almost identical with those for filtrates from the pastes, but the effect of differences in soil texture on this relationship remains to be examined. The highest correlations of all were obtained in soil suspensions saturated with calcium sulphate.
Studirs in fungitoxicity. III.—fungitoxicity of certain β‐nitrostyrenes and related compounds
Authors: Pianka M.
Published: November 2006

Several β‐nitrostyrenes and related compounds have been tested for fungitoxicity to certain economically important parasitic fungi. The activity depended on ring substitution and was most marked when the ring substituent was a nitro group. Small alkyl groups of I–5 C on the 2‐carbon atom enhanced the activity of these compounds, but with 7 C activity began to decrease and was lost with 11 C.
Studies in fungitoxicity. IV.—fungitoxicity of certain ethylenic compounds
Authors: Edwards J. D. , Pianka M.
Published: November 2006

Several benzylidene and related compounds have been tested for fungitoxicity to certain economically important fungi. They were found to be generally less active than β‐nitrostyrenes. Certain electron‐attracting groups attached to the ethylenic bond conferred activity, but cyano groups did not.
The action of metham‐sodium in soil. I.—development of an analytical method for the determination of methyl isothiocyanate residues in soil
Authors: Ashle M. G. , Leigh B. L.
Published: November 2006

When metham‐sodium is applied to soil it rapidly breaks down to methyl isothiocyanate which is both fungicidal and phytotoxic. It has been shown that certain metal ions influence the rate of this decomposition.

The development of a method for the determination of small amounts of methyl isothiocyanate in soil is described. The method consists of measuring the infra‐red absorption at 4.7 μ of a carbon tetrachloride extract of the soil in a 5‐mm. cell. It is simple and rapid and capable of determining residues down to about I p.p.m. in the soil.
Chemical changes and respiratory drift during the air drying of ryegrass
Authors: Melvin Jean F. , Simpson Beulah
Published: November 2006

Experiments have been carried out to determine the nature and extent of respiratory losses during the curing of ryegrass hay. Fructosans and the total soluble fructose residues decreased almost continuously throughout the drying period. Sucrose contents decreased initially and then increased. Losses of soluble carbohydrates accounted for most of the actual losses of dry matter determined by weighing. Some protein breakdown was observed. Except in the initial part of the drying the changes in composition did not account for the CO2 production.
A small‐scale pressurised dough developer for the laboratory
Authors: Mitchell T. A.
Published: November 2006

A laboratory dough developer of only 575 ml. capacity with its associated pressure pump, is described. A major advantage inherent in the design is that the conditions of operation such as pressure, temperature, developer work input and dough consistency may be altered independently. The pump is a constant‐pressure type in which pressure on the dough is applied and maintained through a piston actuated by compressed air. The prototype has produced bread of fine uniform texture in loaf sizes of 100–600 g. Minor improvements in the design are suggested.
Some effects of potassium and lime on the relation between phosphorus in soil and plant, with particular reference to glasshouse tomatoes, carnations and winter lettuce
Authors: Winsor G. W. , Long M. I. E.
Published: November 2006

The phosphorus content of the leaves of glasshouse tomatoes, carnations and winter lettuce was decreased by additions of potassium sulphate and lime to the soil, except at low levels of soil phosphate. Liming also increased the amounts of phosphorus extracted by 0.5N‐acetic acid and by Morgan's solution. The relation between phosphorus in the plants and in the acidic soil extracts was thus markedly affected by liming the soil. The effect of pH on the content of acid‐soluble phosphorus in the soil is discussed.
The sesquiterpene fraction of the essential oil of olearia paniculata
Authors: Corbett R. E. , Jamieson G. A. , Murray J.
Published: November 2006

The sesquiterpene fraction of the oil of Olearia paniculata has been separated by distillation into three fractions. The first of these appears to be aromadendrene, while the second and third are shown to be (±)‐ar‐curcumene and (±)‐γ‐curcumene respectively.
The component fatty acids of chaulmoögra oil (Taraktogenos kurzii, king)
Authors: Gupta A. Sen , Mutha S. C. , Waghrey A. P.
Published: November 2006

The fatty acid composition of the seed fat of Taraktogenos kurzii has been investigated by carrying out the preliminary resolution of the mixed fatty acids into 13 fractions by low‐temperature crystallisation followed by urea adduction and by subsequent identification of the component acids of each fraction by paper chromatography. The presence and the quantity of linoleic acid has been established by ultra‐violet spectrophotometry. The composition of the mixed fatty acids as established in the present work consists of chaul‐moögric 21.0%; hydnocarpic 19.6%; palmitic 5.8%; myristic 5.9%; gorlic 26.6%; oleic 11.3% and linoleic 4.4%. A gel‐like substance of unestablished composition amounting to 5.4%, probably a mixture of partially polymerised/oxidised unsaturated acid was also obtained. The results agree with those of earlier workers for the percentages of chaul‐moögric, gorlic, oleic and palmitic acids concerned, but not of hydnocarpic acid. The presence of linoleic and myristic acids in this seed fat has been established for the first time.
Buffering capacity of sweet sorghum: The effects of nitrogen content, growth stage and ensilage
Authors: Playne M. J.
Published: November 2006

The buffering capacities of sweet sorghum plant material at three stages of growth and at two plant nitrogen levels were compared before and after 5 days of ensilage.

Buffering capacity decreased with plant age, but showed no significant relation to total nitrogen content or non‐protein nitrogen content of the plant. The buffering capacity of the fermented forage was, overall, about twice that of the unfermented forage, but this increase was not apparently related to the increase in the products of protein breakdown which occurred during ensilage.
Studies on protein hydrolysis. VII.—anaphylaxis in guinea Piǵs produced by some fractions of antiǵenic casein hydrolysates
Authors: Baker B. E. , Bertok E. I.
Published: November 2006

The removal of the stable foam from an antigenic enzymic casein hydrolysate solution, reduced the anaphylactoid reaction produced by the hydrolysate and also reduced its anti‐genicity. Solutions of freeze‐dried foam fractions were in most instances distinctly antigenic, they cross‐reacted with milk proteins and produced strong anaphylactoid shock in guinea pigs.
Studies in beef quality. I.—development of a system for assessing palatability
Authors: Harries J. M. , Jones K. Bryce , Houston T. W. , Robertson Jean
Published: November 2006

A description is given of the arrangement of a tasting panel for assessing the various properties of roast and stewed beef, and of the standardisation of the cooking procedure etc. Some results are given to illustrate the effects of some of the variables.
The collection and identification of thiols and disulphides
Authors: Folkard A. R. , Joyce A. E.
Published: November 2006

Following the evolution of sulphur compounds from cultures of marine organisms in methionine solution, the collection of thiols and disulphides in mercuric cyanide and mercuric chloride was studied. The subsequent conversion of the mercaptides and mercury complexes to 2,4‐dinitrophenyl sulphides was found to be possible by decomposing the mercury compounds with acid and collecting the mercaptan in caustic ethanol and then treatment with I‐chloro‐2,4‐dinitrobenzene. A method for the chromatography of the 2,4‐dinitrophenyl sulphides on paraffin‐impregnated paper was devised and studied.
Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours
Authors: Bloksma A. H.
Published: November 2006

Thiol groups in doughs from wheat flours that have been defatted by extraction with light petroleum, carbon tetrachloride, n‐butanol‐water (6: I, v/v) or acetone‐water (4: I, v/v) mixtures are more slowly oxidised by molecular oxygen than thiol groups in doughs from normal flours. The oxidation essentially occurs during mixing; in a resting dough the reaction is established with difficulty in spite of the occlusion of an ample amount of oxygen. Fat extractions with light petroleum or carbon tetrachloride increase the rate of gas occlusion in the dough on mixing; with the other solvents this phenomenon was not observed.
Evaluations of soil phosphate status by pot experiments, conventional extraction methods, and labile phosphate values estimated with the aid of phosphorus‐32
Authors: Williams E. G. , Knight A. H.
Published: November 2006

The implications of the quantity and intensity aspects of soil P status have been studied over a range of 4° contrasting acid soils by examining (a) interrelationships and (b) correlations with the yield and P uptake of oats from pot cultures receiving no added P, for (I) the so‐called L value, (2) readily‐soluble P (Px) extracted by six conventional methods, and (3) the total (solid + liquid phase) P (Pq) involved in these extractions. The L value, representing the quantity of isotopically exchangeable P sampled by the plants in the pot cultures, and the Pq value were estimated with the aid of added 32P.

The results emphasise the importance of the intensity factor, especially in relation to yield, and show that the success of conventional readily‐soluble P values as criteria of P status depends largely on avoidance of attack on unavailable P, coupled with reflection of intensity through variation from soil to soil in the proportion of Px to Pq. The highest crop correlations, especially with yield, are therefore given by mild extractions at intermediate pH, with fairly short extraction periods, relatively inactive anions, and a fairly narrow extractant/soil ratio, such as in the lactate and bicarbonate methods.
Phosphorus in calcareous soils. III.—‘Available’ phosphate in calcareous soils as measured by five chemical methods and phosphate uptake by rye‐grass in a pot test
Authors: Gupta M. B. Sen , Cornfield A. H.
Published: November 2006

The amounts of phosphate extracted by o.2N‐ammonium oxalate, o.5M‐sodium bicarbonate (pH 8.5), Morgan's reagent and carbon dioxide‐charged water from 15 calcareous soils (o.10–49.8% CaCO3) were all significantly correlated with each other. Phosphate extracted by o.o3N‐ammonium fluoride in o.IN‐hydrochloric acid was not correlated with that obtained with the other methods. Total uptake of phosphorus by rye‐grass in pot tests using these soils was significantly correlated only with phosphate extracted by o.5M‐sodium bicarbonate and carbon dioxide‐charged water.
Fumigation of agricultural products. XVIII.—effect of methyl bromide on the bent grass nematode, anguina agrostis (steinbuch 1799) filipjev 1936, and on the germination of bent grass, agrostis tenuis
Authors: Hague N. G. M.
Published: November 2006

Seed of Agrostis tenuis and seed galls of the nematode Anguina agrostis were fumigated with methyl bromide at three concentration‐time products over a range of moisture contents. Satisfactory nematode control was obtained by fumigating seed of about 12% moisture content at concentration‐time products between 600 and 800 mg. h./l.
Fundamental studies on dough with the brabender extensograph. III.—the work technique
Authors: Muller H. G. , Williams Mary V. , Eggitt P. W. Russell , Coppock J. B. M.
Published: November 2006

A method for measuring separately recoverable and irrecoverable work performed when dough is stretched with a Brabender Extensograph is described and assessed. It is suggested that this method is suitable for fundamental studies on dough for which empirical tests are being used at present.
Soil and leaf analysis in relation to fruit nutrition
Authors: Bould C.
Published: November 2006

The pros and cons of soil and leaf analysis are discussed in relation to the N, P, K and Mg nutrition of fruit crops. In general, soil analysis is not entirely satisfactory for predicting the response of fruit crops to N, P and Mg: a better relationship exists between soil‐K, crop response and plant‐K. Leaf analysis based on correct sampling procedure and interpretation, has proved most useful for diagnosing the current nutrient status of fruit crops in relation to deficient and sufficient (optimum) nutrient supply.
The use of underprocessed soya‐bean oil meal in practical layer rations
Authors: Bornstein S. , Lipstein Bianka
Published: November 2006

Two experiments were performed in order to compare solvent‐extracted soya‐bean oil meals produced by regular dry‐heat desolventising (yielding an underprocessed meal) with those meals produced by wet‐desolventising (yielding a ‘toasted’ meal).

In both trials egg production and body weight gain were markedly reduced by the use of underprocessed soya‐bean meal as the only protein supplement in the diet. Part of the deleterious effect on egg production was counteracted by supplementation with fish meal, whereas methionine supplementation of all‐vegetable diets was less effective.

It is proposed that the above detrimental effects of underprocessed soya‐bean meal for layers is mainly due to lowered feed intake by many birds, and that the chief beneficial effect of fish meal in such diets is the maintenance of normal feed consumption.

The results obtained also indicate that suboptimal levels of dietary methionine are liable to decrease egg size.
Mercury residues in eggs, flesh and livers of hens fed on wheat treated with methylmercury dicyandiamide
Authors: Smart N. A. , Lloyd M. K.
Published: November 2006

Mercury residues were found in eggs of hens fed on a ration of wheat treated with methylmercury dicyandiamide

This chemical, correctly N‐cyano‐N′‐(methylmercury)guanidine, is present in a number of proprietary liquid seed dressings.

. The mercury content rose steadily from zero to 8 p.p.m. over a period of 4 weeks and limited evidence indicates a continued rise for another 4 weeks.

Over 75% of the mercury is found in the albumen of the egg and was first detected 3 days after starting to feed treated grain. The residues of mercury in the thigh muscle of the hens were of the order of 4 p.p.m. with slightly more in the breast muscle; the livers contained 8–24 p.p.m.; the kidneys approximately 8 p.p.m. after 8 weeks. Tissue from control birds contained little or no mercury.

Laying and general health of the birds remained normal and autopsy did not reveal any characteristics attributable to mercury poisoning.

The analytical method gave recoveries of 80–100%.
A preliminary examination of the fat from Pachira aquatica
Authors: De Bruin A. , Heesterman J. E. , Mills M. R.
Published: November 2006

The fat obtained from a Dutch Guiana sample of P. aquatica seeds contained a high proportion (∼6o%) of palmitic acid and ∼25% of acids of the sterculic acid type which may contain hydroxyl groups. The increase in viscosity which occurs when the fat is heated to 250° is attributed to the presence of these acids.
Quantitative assessment of dominance of added yeast in wine fermentations
Authors: Rankine B. C. , Lloyd B.
Published: November 2006

Yeast counts were made at intervals during fermentation of grape‐juice in the presence and absence of grape‐skins. Fermentation was apparent when the viable count was about 10 million cells/ml.

Single‐colony isolates obtained by plating‐out the juices about midway through fermentation were tested for identity with the selected yeast‐starter added initially, using growth in the presence of actidione, frequentin, 8‐hydroxyquinoline and sorbic acid, appearance of giant colonies, maltose fermentation and appearance of growth in malt extract as criteria for comparison.

In the white juice without grape‐skins 94%, and in the red juice with grape‐skins 81%, of the yeasts isolated could not be differentiated from the starter yeast added initially. The two dominance assessments differed significantly from one another.

The significance of the results is discussed in relation to the use of selected yeasts in winemaking and the microbiological concept of dominance in mixed cultures.
Phosphorus in calcareous soils. IV.—nature of and factors influencing the fixation of added phosphate
Authors: Sen Gupta M. B. , Cornfield A. H.
Published: November 2006

Water‐soluble phosphate added to a soil high in calcium carbonate (16–5%) was fixed largely in easily‐replaceable and non‐apatite calcium phosphate forms; in a soil low in calcium carbonate (0–15%) fixation occurred in these forms and also as aluminium‐ and iron‐bound phosphate. No phosphate was fixed in either soil in the apatite form. The percentage of added phosphate fixed increased with time and usually decreased with increasing amount of added phosphate. In 8 soils with calcium carbonate ranging from 0.51% to 47.2%, the extent of fixation of added phosphate was poorly correlated with % of calcium carbonate, but was better correlated with clay content.
The chemical basis of quality in tea. I.—analyses of freshly plucked shoots
Authors: Wood D. J. , Bhatia I. S. , Chakraborty S. , Choudhury M. N. D. , Deb S. B. , Roberts E. A. H. , Ullah M. R.
Published: November 2006

Analyses of freshly plucked tea shoots were carried out throughout three manufacturing seasons. Material investigated included commercial provenances (jats), vegetative clones, and tea populations raised from selective matings. In all cases the caffeine content decreased progressively through the season. Towards the end of the plucking season the total polyphenol content and oxidase activity tended to fall, while the ash and potassium contents increased. The differences in chemical composition of different populations were not great, but were still sufficiently so to account in part for differences in the liquor characters of manufactured teas.
The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations
Authors: Wood D. J. , Roberts E. A. H.
Published: November 2006

Theaflavin and thearubigin contents of manufactured tea depend not only on the flavanol content, protein content, and oxidase activity of the green leaf, but also on the resistance of the leaf to mechanical damage. This resistance has less influence in C.T.C. manufacture than in conventional manufacture. Tea tasters' marks for colour and strength are related to theaflavin and thearubigin contents. Marks for briskness and quality depend to some extent on the theaflavin content, with caffeine contributing to briskness, and unidentified substances, including volatile aroma constituents, influencing quality.
Electrophoretic comparison of cereal proteins
Authors: Elton G. A. H. , Ewart J. A. D.
Published: November 2006

Starch‐gel electrophoresis at high resolution has shown that qualitative and quantitative differences exist between the patterns of gliadins and of water‐soluble proteins from several wheat varieties. Four of the major gliadin proteins have been recovered from starchgels and found to give single bands when re‐run, suggesting that they are probably not formed by association reactions. Of other cereals examined, rye prolamin showed the closest relationship to gliadin. It is suggested that observed differences may play a part in explaining variability in baking quality, but that other factors are probably involved. The effects of air classification, chlorination, fat, mechanical action, and separation of flour by solvent flotation, upon the electrophoretic patterns have been examined. Some of the flour proteins appear to survive the baking process without denaturation.
Changes in the chemical composition of apples during development, and near picking time
Authors: Wilkinson B. G. , Perring M. A.
Published: November 2006

During the development of apples the most striking difference in mineral uptake is that between the potassium and calcium patterns. Potassium uptake continues throughout growth, being an essential constituent of the buffer system in the vacuole. Calcium uptake falls off appreciably after the initial period of cell division. It is suggested that the initial supply or availability of calcium in the tree may be of importance in determining the later development of physiological disorders.

The mineral content of apples is not appreciably affected by normal variations in date of picking, although there may be small changes. The most obvious drift is a consistent late uptake of sodium.
Superficial scald, a functional disorder of stored apples. II.—promoters and inhibitors
Authors: Huelin F. E.
Published: November 2006

In confirmation of an earlier conclusion that volatile esters are not the major natural promoters of superficial scald, it has been shown I mole of butyl acetate in 5000 moles of air gave no increase of scald but produced a marked taint.

Vapours of cyclohexane, cyclohexene, benzene and d‐limonene, and n‐hexadecane and hexadec‐I‐ene applied to the surface in ethanol solution reduced scald at suitable concentrations. The last three produced scald‐like injury at higher concentrations.

During storage in oiled wraps, cuticle oil and ursolic acid were transferred to the wraps and mineral oil to the apples. A more volatile minor fraction of the mineral oil contributed to the control of scald.

Diphenylamine gave better control of scald than N‐benzylaniline, dibenzylamine and dicyclohexylamine in decreasing order of effectiveness when used as dipping solutions in ethanol. Diphenylamine reduced volatile ester production at 1° but increased it at 20°, increased the production of less volatile esters of the lipid coating, and stabilised a pigment of the lipid coating.

Quercetin reduced scald when applied to the fruit surface in ethanol solution, but cyanidin did not.

The volatile‐agent theory of scald, the nature of the volatile agents, their means of escape, natural inhibitors and the mechanism of control by diphenylamine and oiled wraps are discussed.
Comparative moisture determinations in dried vegetables by drying after lyophilisation or by the Karl Fischer method
Authors: Thung S. B.
Published: November 2006

Moisture determinations in dried vegetables were made after lyophilisation by drying in a vacuum desiccator at 70°, 60° and 50° and room temperature. The findings of Makower & Nielsen could not be corroborated, but it is considered that the results at 50° are a close approach to the moisture content. Since these results are in good agreement with the values found by titration with Karl Fischer reagent after extraction with formamide, the titration method may be accepted as a standard procedure for the determination of moisture in dried vegetables.

Determination of the end‐point of drying under vacuum at 70° after lyophilisation of the material appears to be impossible, probably because of thermal decomposition soon after drying starts, probably within 3 h.
Effects of animal fat and of low ratios of protein to metabolisable energy on the utilisation of dietary energy by medium‐ and fast‐growing strains of poultry
Authors: Davidson J. , Mathieson J. , Williams R. B. , Boyne A. W.
Published: November 2006

In three experiments each involving 16 groups of 12 birds, diets having normal to low ratios of crude protein to metabolisable energy were fed, for the first 12 weeks of life, to cockerels of a Rhode Island Red X Light Sussex cross and a modern commercial fast‐growing hybrid. Dietary ratios of crude protein to metabolisable energy were lowered by adding either maize starch or animal fat to a diet which was based on cereals and was, by calculation, adequate in all known nutrients. The efficiency with which metabolisable energy was converted to tissue energy was assessed by a carcass analysis technique which also allowed a study of the effect of diet on body composition.

In both strains of bird, diets in which the ratios of crude protein to metabolisable energy had been lowered considerably below that corresponding to the 20% protein and 2.9 Mcal. metabolisable energy per kg. recommended by the (U.S.A.) National Research Council, gave rise to a greater metabolisable energy intake and greater loss of this energy, mainly as heat, per unit of live body weight. Deposition of body fat was also greater than in birds fed normal diets. The relative importance of heat loss to the environment and deposition of body fat, for disposal of excess energy ingested through overeating to compensate for inadequate concentrations of amino‐acids in the diet, may be influenced by breed and the proportion of fat in the diet. No significant differences were found among diets in the percentage utilisation of dietary metabolisable energy for tissue energy production and it may be that the differences found between strains arise solely from differences in dietary energy intake. Whatever the diet, the modern fast‐growing type of bird consumed more feed and therefore energy and made about 30% greater live‐weight gain with about 40% greater tissue energy gain over 12 weeks than the Rhode Island Red X Light Sussex type.