bluuebunny/crossref_metadata_2025 huggingface dataset:
Routine determination of calcium and magnesium in soil extracts by atomic absorption spectrophotometry
Authors: MacPhee W. S. G. , Ball D. F.
Published: November 2006

Experiments using a commercial atomic absorption spectrophotometer show that accurate routine determinations of calcium and magnesium in extracts of soil in N/2 acetic acid or neutral N ammonium acetate can be made, employing 1600 ppm Sr (as SrCl2.6H2O) as an additive to suppress interferences due to phosphate and other ions. The technique may be applied also to determinations of cation exchange capacity which require measurement of magnesium in solution.
Residues of butacarb in sheep muscle, fat, liver and kidney following dipping for the control of sheep blowfly (Lucilia SPP.)
Authors: Baker M. W. , Crampton E. L. , Harrison I. R. , Watkins T. I.
Published: November 2006

Sheep were dipped in Butacarb and subsequently slaughtered and assays were done on meat, fat, kidney and liver residues. Two methods of analysis have been used, a radiotracer and a chemical method. Even after two dippings residues were appreciably less than 1 ppm in all the tissues.
Flavylium salts, anthocyanidins and anthocyanins. I.—Structural transformations in acid solutions
Authors: Timberlake C. F. , Bridle P.
Published: November 2006

Structural transformations in acid solutions of some flavylium salts, anthocyanidins and anthocyanins have been studied by spectrum and pH measurements. The stabilities of the coloured cationic forms were increased by substitution of hydroxyl groups in positions 7 and 5 of the A ring, but decreased by hydroxylation in the 3‐position (anthocyanidins). The anthocyanin 3,5‐diglycosides were stronger acids than the 3‐glycosides. The effect of substituents on anhydro‐base formation is also described. The results are discussed in relation to the possible use of flavylium salts as food additives.
Amino acid composition and nutritive value of the alga Spirulina maxima
Authors: Clément G. , Giddey C. , Menzi R.
Published: November 2006

Spirulina maxima is an alga, rich in organic nitrogenous constituents, used for food in the Chad Republic. Amino acids, vitamins, and nutritive value were determined for a strain of the algae grown in an open‐air pilot production unit. The dried alga, more than 60% of which was proteinaceous material, contained all the essential amino acids in fairly good concentration except that the amount of the sulphur amino acids was low. Nutrition experiments on rats showed that the biological value of the alga was acceptable and was correlated with the chemical score (protein index). Dried Spirulina maxima also contained several vitamins, particularly β‐carotene (pro‐vitamin A).
Method for quantitative determination of isothiocyanates and oxazolidinethiones in digests of seed meals of rape and turnip rape
Authors: Appelqvist L.‐Å. , Josefsson E.
Published: November 2006

A method has been developed for the quantitative determination of isothiocyanates and oxazolidinethiones in enzymic digests of seed meals of rape (Brassica napus) and turnip rape (B. campestris). Good precision has been obtained; relative standard deviation was ±2% when the method was applied with macro‐ (1 g) as well as on micro‐ amounts (10 mg) of seed meal.

In order to obtain optimum yields from the same digests, the seed and meal were treated with hot air and hot buffer solution, respectively. The time/temperature/moisture relationship of seed treatment necessary to inactivate the myrosinase in rape seed is presented.

The results obtained with this method demonstrate that the content of progoitrin in rape seed is considerably higher than that obtained by application of an earlier widely used method, e.g. 4.8% in defatted seed meal of Matador winter rape, compared with an earlier figure of 3.1%.
Fractionation of plant material. I. Extraction of proteins and nucleic acids from plant tissues and isolation of protein fractions containing hydroxyproline from broad bean (Vicia faba L.) leaves
Authors: Jennings A. C. , Watt W. B.
Published: November 2006

The proteins of broad‐bean leaves and stems dissolved readily and almost completely in phenol‐acetic acid‐water (2: 1 : 1, w/v/v) provided preliminary treatments of the material which allowed the formation of insoluble complexes by chemical and physical interactions were avoided. The proportion of the total nitrogen extracted from growing tissue by the phenol‐acetic acid‐water mixture varied inversely with the nucleic acid content of the tissue, which decreased with increasing age of the plant. Strong electrolytes in low concentration markedly increased the solubility of the nucleic acids in phenol‐acetic acid‐water mixtures.

A non‐diffusible fraction, rich in hydroxyproline and soluble in cold trichloroacetic acid, was isolated. Hydroxyproline was also detected in the residue remaining after the phenol‐acetic acid‐water extractions. An unidentified compound giving a colour reaction with ninhydrin was also found in hydrolysates of the non‐diffusible material extracted by cold trichloroacetic acid from semi‐mature leaves.
The elastin content of various muscles of beef animals
Authors: Bendall J. R.
Published: November 2006

The elastin content of various muscles of beef animals has been measured by a technique designed to remove the last traces of collagen and myofibrillar proteins. Amino acid analysis of the elastin prepared in this way is almost identical with that of purified elastin from ox ligamentum nuchae. In particular, the hydroxyproline values of each are less than 2% of the dry weight.

Most of the choice cuts of meat from the hindquarter and loin contain less than 0.2% elastin on the dry weight basis, i.e. less than 5% of the total connective tissue. The M. semitendinosus is the chief exception found. It contains about 2% dry fat free solids (DFFS), i.e. about 40% of the connective tissue.

In the forequarter, the latissimus dorsi is the only muscle which contains as much elastin as the semitendinosus, i.e. about 2.0% DFFS. Muscles of intermediate elastin content are the trapezius, rhomboideus and pectoralis superficilias (about 0.4 to 0.8% DFFS). The muscle of the skin, panniculus, has a somewhat higher content of about 1.2% DFFS. Elastin appears to contribute to the toughness of a cooked muscle to about the same extent as denatured collagen. Thus the semitendinosus and biceps femoris have similar total connective tissue contents, and are about equally tough, but the former contains 15 times more elastin than the latter.
Grass tetany—effects of environment and fertilisers on pasture histamine levels
Authors: O'Sullivan M.
Published: November 2006

The food consumed by animals suffering from grass tetany had as well as a low magnesium content, a high histamine content, and experiments were carried out to explain these high histamine values. Levels of ammonium sulphate and potassium chloride up to 8 and 6 cwt/ac, respectively, did not affect pasture histamine content which varied considerably, during the spring tetany period. Herbage histamine levels rose four to seven days after the start of a dry period, especially if temperatures were low during this period. The accumulation of histamine in the herbage appeared to be connected with the phenomenon of guttation. Suggestions are advanced to show how climate and pasture histamine content may contribute to the occurrence of grass tetany.
Controlled aeration of rice in bulk
Authors: Myklestad O.
Published: November 2006

Factors affecting the quality of rice during storage in bulk have been investigated, including environmental requirements for minimising microbial growth on the rice by convective and evaporative cooling. In laboratory tests, mould on Caloro rice was first detected after 1 1/2 months' storage at 25° and 75% R.H., but was evident after only one week on rice stored at 25° and 90% R.H. Limiting conditions for drying (and hence evaporative cooling) of rice during ventilated storage were ascertained from a study of the sorption isotherms, determined in the laboratory which indicated that during the last stage an aerating atmosphere of 25° would require to have a humidity of 75% R.H. or less in order to reduce the moisture content of rice to the desirable final value of 14‐15%.

Rice with an initial moisture content ranging between 16 and 22% was used during a full‐scale aeration trial in which temperatures at various locations in the rice load (520 tons) were continuously recorded. Since these temperatures varied systematically with ambient temperature, heating of rice through microbial activity apparently did not take place during aeration—a fact confirmed when the rice was unloaded from the storage bin at the end of the aeration trial.

A specially designed humidity‐controlling device was tested during the last 2 1/2 weeks of the major aeration trial and functioned satisfactorily.
Effect of loaf specific volume on the rate and extent of staling in bread
Authors: Axford D. W. E. , Colwell K. H. , Cornford S. J. , Elton G. A. H.
Published: November 2006

The quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume increases. Only two factors have been found that have a significant influence on these curves, the basic breadmaking process and the storage temperature. The influence of changes in loaf specific volume on staling characteristics is greater in bread prepared by bulk fermentation than in bread prepared by the Chorleywood Bread Process. Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process. The effect of loaf specific volume on the rate of staling is more marked as the storage temperature is lowered.
Pesticide residues in foodstuffs in Great Britain. V.—Malathion in imported cereals
Authors: Hill E. G. , Thompson R. H.
Published: November 2006

Results are presented for the determination of malathion in Australian wheat, barley and oats and in Argentine wheat, maize and sorghum sampled on arrival in British ports. In Australian wheat the figures were mostly well below 8 ppm and the few instances exceeding this level are discussed. In Argentine wheat the maximum found was 6.2 ppm and most samples contained less than 2 ppm. Brief reference is made to the presence of other insecticides in Argentine wheat. The effect of treatment with insecticide on the freedom from infestation of the grain on arrival in Britain is discussed.
Variation in chemical composition of orchard soils
Authors: Holland D. A.
Published: November 2006

Some factors likely to affect variation in pH, P, K, and Mg in soil samples from an apple orchard are examined using results from a survey of forty commercial apple orchards, and estimates are made of effective variance components. Variation within an orchard is found to comprise both systematic and random components, the latter being independent of the area sampled. Laboratory errors are found to be independent of sample size but to vary between different laboratories. All components are found to be equally applicable to samples from depths of both 0.6 in. and 6.12 in.
Chemical changes in meat due to processing—A review
Authors: Lawrie R. A.
Published: November 2006

The advantages in terms of length of storage life of the various processes used to preserve meat are contrasted with their disadvantages in terms of chemical change. It is concluded that freezing offers the best combination of factors until the organoleptic disadvantages of sterilising doses of ionising radiation have been overcome.
Superficial scald, a functional disorder of stored apples. IV.—Effect of variety, maturity, oiled wraps and diphenylamine on the concentration of a‐farnesene in the fruit
Authors: Huelin F. E. , Coggiola I. M.
Published: November 2006

During storage of apples at 1° the concentration of a‐farnesene in the ‘coating’ (mainly cuticle) and adjacent cells increased to a maximum and then declined. At the highest maximum farnesene was 15% of the total lipid of the coating. Evidence is presented for a role of a‐farnesene in superficial scald. More a‐farnesene was found in earlier picked apples and more in the scald‐liable Granny Smith than in the scald‐resistant Crofton variety. During storage a‐farnesene moved from the fruit to the oiled wraps until wraps contained more than twice as much as the fruit. Diphenylamine reduced the production of a‐farnesene in later picked apples.
Protein quality assessment by the use of weanling rats. 1.—Some factors affecting growth measurements
Authors: Frape D. L. , Hocken R. W. , Wilkinson J. , Dickins J. C. , Chubb L. G.
Published: November 2006

Interrelationships amongst the factors—protein source, breed group, sex and level of food intake, have been investigated with weanling rats housed in cages with solid or screen floors for a three‐week period during which they were fed diets limiting in protein content. The responses were measured in terms of weight gain, FCE (food conversion efficiency), apparent NPU (net protein utilisation) and carcass fatness.

The patterns of responses as measured by bodyweight gain, FCE and app. NPU (carcass) were similar but not identical. Higher values for bodyweight gain, FCE and app. NPU (carcass) were associated with greater carcass fat content. The best diet (that containing Danish herring) led to the most carcass fat and the F1 crossbreds were the fattest breed group.

Rats on solid floors consumed less food ad lib. It is suggested that this may result from more coprophagy in solid floor cages or greater thermal insulation from the bedding.

The evidence indicated that the Norwegian Hooded (N.H.) rats possessed a relatively lower dietary requirement for lysine and methionine than either of the other two breed groups, so that phenylalanine, histidine, leucine and isoleucine may have limited their growth, whilst lysine and methionine were the most limiting amino acids in the three diets for the Albino and F1 crossbred groups. A valid biological evaluation of proteins for farm livestock, therefore, requires an accurate knowledge of the relative amino acid requirements of the rat strains used. The F1 crossbred groups gave higher app. NPU (carcass) values than the other two groups and showed slightly greater sensitivity to dietary differences as measured by FCE and app. NPU (carcass). The omission of any adjustment for bodyweight maintenance partly accounted for these higher values.

The interactions of level of food intake and breed with diet as measured by FCE throw doubt on the reproducibility and validity of protein efficiency ratio values. Covariance adjustment of response for variations in ad lib. food consumption was inappropriate as the regression may have been influenced by other factors, such as vigour and maintenance requirement of the rat. The use of two dietary protein levels for each test protein allowing an adjustment for bodyweight maintenance, would have overcome only some of the defects mentioned.
Identification of ethylene in gibberellic‐acid‐treated potatoes
Authors: Poapst P. A. , Durkee A. B. , McGugan W. A. , Johnston F. B.
Published: November 2006

Internal ethylene was evacuated from cold‐stored (39°f) Kennebec potato tubers and identified by means of mass spectrometry, and gas and paper chromatography. The ethylene content of normal tubers after 7 months' storage was 0.7 × 10‐3 μg/g fresh weight and increased when tubers were treated with gibberellic acid.
Fungicidal activity and chemical constitution. XIV.—Preparation of 4‐substituted 2,6‐dinitrophenols
Authors: Fieldgate Diana M. , Woodcock D.
Published: November 2006

Six 4‐(1‐phenylalkyl)‐, eight 4‐(1‐cyclohexylalkyl)‐ and seven 4‐(1‐cyclopentylalkyl)‐2,6‐diniirophenois were prepared for testing against powdery mildew of apple (caused by Podosphaera lencotricha (Ell. & Everh.) Salm.) and other fungi.
Assessment of meat freshness in quality control employing chemical techniques: A review
Authors: Pearson D.
Published: November 2006

Numerous chemical and physical tests have been described which reflect the biochemical and other changes which occur in meat during storage. Although some work has occasionally included the correlation with organoleptic data, there have been few suggestions as to possible critical legal or control limits. In industrial control, however, each method has to be considered in relation to the purpose intended and semi‐empirical tests may be of value provided that the procedure is standardised. Critical maxima based on chemical values have been recommended for white fish, which differs, however, from meat in having a negligible fat content. With meat, protein breakdown usually precedes fat spoilage, but in certain circumstances the order of these reactions is reversed. Recommended limits for meat should take into account both types of spoilage. The review concludes with suggestions for a coordinated programme of study which could help in clarifying some of the difficulties inherent in the application of meat spoilage research in industrial control.
Influence of different yeasts on the growth of lactic acid bacteria in wine
Authors: Fornachon J. C. M.
Published: November 2006

The influence of various yeasts on the growth of lactic acid bacteria in wine was tested by inoculating Lactobacillus hilgardii, L. brevis and two strains of Leuconostoc mesenteroides into experimental wines made with twelve different yeasts of the genus Saccharomyces. Wines made from juice which had been infected with several spoilage yeasts and then fermented with a wine yeast were also tested in this way. It was found that the yeasts differed considerably in their effects on bacterial growth. In some of the experimental wines bacterial growth was delayed or failed altogether. Generally, the unfavourable influence of any yeast on bacterial growth was much reduced if the wines were left in contact with the yeast cells for some weeks after the fermentation.

The significance of these results in relation to the occurrence of malo‐lactic fermentation in commercial wineries is discussed.
Nutritional value of middle eastern foodstuffs. IV.—Amino acid composition
Authors: Jamalian J. , Pellett P. L.
Published: November 2006

The amino acid composition of twenty‐six food items common in the Middle East has been determined by ion‐exchange chromatography. A pre‐oxidation procedure was used for the determination of cystine but was not found satisfactory for the determination of methionine. In addition to the amino acid composition the protein quality scores have been calculated by two methods and are reported together with the E/T ratios (the total essential amino acids per total nitrogen).
Studies on the north sea cod VI.—Effects of starvation 4. Sodium and potassium
Authors: Love R. M. , Robertson I. , Strachan I.
Published: November 2006

Sodium and potassium were measured in captured cod of a variety of degrees of starvation, and in cod artificially starved in an aquarium. It was found that depletion of either kind caused the ash of both muscle and blood to decrease, while the water increased. In muscle, Na increased and K decreased, but both ions decreased in the blood plasma. It was demonstrated histologically that conditions producing more Na and less K gave rise to an increase in extracellular space and shrinkage of the muscle cells.

Myocommata (sheets of connective tissue) were found to be rich in Na. As the myocommata are more concentrated in the tail region, this alone was thought sufficient to explain the high Na concentration in the flesh at the tail ends of many fishes compared with the middle.

A clear relationship was demonstrated between the size of the fish and the Na content of the musculature. This decreased with growth, a fact which was thought to be the result of larger fish having larger cells, and therefore less extracellular space which is rich in this ion. It was found that there was no relationship if the fish were depleted in the spawning season.

There was in addition an unknown factor whereby both Na and K showed an overall shift from month to month.
Iron content of teff (Eragrostis abyssinica)
Authors: Sufian Shekeeb , Pitiwell L. R.
Published: November 2006

The iron content of locally purchased teff has been determined before treatment (0.05% mean), and after repeated sequential washing with n/10 hydrochloric acid and water (0.0033% mean).
Effect of baking and amino acid supplementation on the protein quality of arabic bread
Authors: Maleki M. , Djazayeri A.
Published: November 2006

The effect of supplementation of flour with lysine, lysine‐threonine, lysine‐methionine, and lysine‐threonine‐methionine on the protein quality of Arabic bread was studied. In addition the effect of baking on the protein quality of non‐supplemented and supplemented flour and bread was investigated. For the preparation of bread samples the dough was made in the laboratory and baked in a local bakery. Rats were used for evaluation of protein by protein efficiency ratio, weight gain and feed consumption.

The results showed that the addition of 0.3 % L‐lysine to flour improved the protein quality of flour and bread to a significant degree. Supplementation of lysine‐fortified flour with 0.62% DL‐threonine caused further improvement in protein quality, whereas methionine had no effect. Baking did not change the protein quality of lysine or lysine‐threonine supplemented bread.
Fruit ripening disorders in relation to the chemical composition of tomato fruit
Authors: Davies J. N. , Winsor G. W.
Published: November 2006

The incidence of ripening disorders in relation to the chemical composition of tomato fruit from a 32NK ×23PMgCa factorial nutritional trial has been investigated for three seasons. Highly significant negative correlations were obtained between log10 wt.‐% of unevenly ripened fruit and K content, specific conductivity, acidity (titratable, total and combined) and refractive index of the expressed fruit juices. The importance of K in these relationships is emphasised. Differences between the regressions relating fruit grading to the specific conductivity or to the K content of the expressed juices of the varieties studied are described and discussed.

The use of specific conductivity together with the refractive index for the rapid assessment of tomato fruit quality is advocated.
Organophosphorus compounds. VI.—Structure and activity of certain 4‐(diethoxyphosphinothiomethyl) 4H 1,3,4‐oxadiazoline‐5‐thiones, of certain 4‐diethoxyphosphinothioylthiomethyl‐thiazoles, and related compounds
Authors: Pianka M.
Published: November 2006

Contact activity of 4‐diethoxyphosphinothioylthiomethyl‐4H‐1,3,4‐oxadiazoline‐5‐thiones is affected by the nature of the 2‐substituent. Alkyl substitution gives high activity against Aphis fabae, Tetranychus telarius and Plutella maculipennis (Curtis), but not against Musca domestica; p‐nitrophenyl substitution gives high activity, and p‐chlorophenyl substitution lower activity against all of these organisms. Replacement of oxygen of the heterocycle by sulphur reduces acaricidal activity, and replacement by N‐methyl increases toxicity to insects and mammals. The compounds lack systemic activity. 4‐Diethoxyphosphinothioylthiomethyl‐2‐phenylthiazole, whether substituted or not in the heterocycle or on the phenyl ring with a nitro‐group, lacks activity. 3‐Diethoxyphosphinothioylthiomethyl‐5‐methyloxazolid‐2,4‐dione has good activity. The structures of the compounds were tentatively assigned on the basis of infra‐red and p.m.r. spectra.
Effect of ageing on the properties of myofibrils of rabbit muscle
Authors: Penny I. F.
Published: November 2006

The effect of ageing of rabbit muscle at 4° and 15–18° on the extractability and adenosine triphosphatase activity of the myofibrils has been examined. The amount of protein extracted by M‐KCL‐4 mM sodium glycerophosphate (pH 6.2) and by 0.1 M sodium tetrapyrophosphate‐4 mM MgCl2‐10 mM‐KH2PO4 (pH 7.2) increased as the muscle aged. By using the amount of Ca2+ adenosine triphosphatase extracted, i.e. the enzyme associated with myosin, as a measure of the amount of myosin in the actomyosin extracted, it was possible to show that the buffered potassium chloride did not extract all the actomyosin from the myofibrils of pre‐rigor muscle. As the muscle aged, more actomyosin was extracted, together with some tropomyosin. Pyrophosphate, however, extracted all the myosin from the pre‐rigor muscle, and the increase in the protein extracted from aged muscle was due to actin and tropomyosin in addition to myosin. It is suggested that these changes are caused by a disruption of the Z‐band structure during ageing, perhaps due to the hydrolysis of tropomyosin by proteolytic enzymes. The specific Ca2+ adenosine triphosphatase activity of the myofibrils was unaltered by ageing but the specific Mg2+‐activated adenosine triphosphatase, i.e. the enzyme associated with actomyosin, was reduced by about one‐third. This latter result may be caused by a change in the mode of linkage of actin to myosin.
Rapid method for the simultaneous determination of glucose and fructose using anthrone reagent
Authors: de Bruyn J. W. , Van Keulen H. A. , Ferguson J. H. A.
Published: November 2006

Rapid quantitative determination of carbohydrates is possible with the aid of Dreywood's anthrone reagent, but the reproducibility of the method was found to be unsatisfactory. Better results were obtained by modifying the method and standardising it accurately. The modifications mainly bore on the composition and preparation of the reagent. The exclusion of dust during the determination was found to be very important.

Rapid simultaneous determination of glucose and fructose was possible by carrying out the reaction at 60° and 100°. An essential condition was that other carbohydrates and substances causing interference should be almost absent.

Application to the determination of sugars in tomato and apple is described.
Antioxidant properties of lucerne extracts
Authors: Aziz A. Ben , Grossman S. , Budowski P. , Ascarelli I. , Bondi A.
Published: November 2006

Aqueous extracts of fresh and dehydrated lucerne were found to exhibit heat‐stable antioxidant activity toward the autoxidation of linoleic acid, the lipoxidase‐catalysed oxidation of linoleic acid and the lipoxidase‐induced carotene oxidation. EDTA increased the antioxidant activity of lucerne extract in all three systems. Alone, EDTA inhibited linoleate autoxidation, but not lipoxidase‐catalysed linoleate oxidation, and was only partly inhibitory toward lipoxidase‐induced carotene oxidation.

The presence of ferulic acid in the acid hydrolysate of lucerne extract could be demonstrated by both paper and gas chromatography. This acid, and the related coumaric and sinapic acids, were shown to inhibit lipoxidase activity. It is suggested that a ferulic acid derivative may play a rôle in the antioxidant effects observed with aqueous lucerne extracts.
Analysis of oils and fats by gas chromatography. V.—Fatty acid composition of the leaf lipids of myosotis scorpioides
Authors: Jaimieson G. R. , Reid E. H.
Published: November 2006

The fatty acids of the leaf lipids of Myosotis scorpioides have been shown to contain relatively large proportions of γ‐linolenic and octadecatetraenoic acids as well as the more usual palmitic, linoleic and linolenic acids. Changes in the proportions of all the different classes of fatty acids have been found during the growing season of the plant, and also changes in fatty acid composition depending on the growth locality.
Effect of simulated reclamation on nitrification of ammonium sulphate applied to saline and alkali soils from West Pakistan
Authors: Sindhu M. A. , Cornfield A. H.
Published: November 2006

Nitrification of ammonium sulphate (100 ppm nitrogen) applied to alkali, saline‐alkali, highly saline and moderately saline soils was studied during 12 weeks of incubation before and after simulated reclamation treatments, in which water plus calcium sulphate was used for the two alkali soils and water alone for the two saline soils. Before reclamation there were considerable differences in the pattern of nitrification due to soil type; this was accounted for mainly by the high loss of ammonia by volatilisation (61‐96% of the ammonium‐nitrogen applied) from the two alkali soils; from 0 to 80% of the nitrogen applied was recovered as nitrate after 12 weeks of incubation. After reclamation the pattern of nitrification was similar for all soils; 58‐68% of the applied nitrogen was recovered as nitrate after 12 weeks. The moderately saline soil was the only one to show a lower recovery of applied nitrogen as nitrate after than before reclamation. There was some nitrite accumulation early in incubation in all the original soils, but after reclamation only in the two alkali soils.
Fractionation and comparison of purothionin and globulin components of wheat
Authors: Redman D. G. , Fisher N.
Published: November 2006

Purothionin, an unusual wheat protein and the ‘fast‐moving wheat globulins’ have been separated into two components. Earlier evidence of the close similarity of purothionin and these ‘globulins’ is strengthened by amino acid analyses, ‘fingerprints’ (peptide mapping) and C‐terminal end group determination of the individual components. A preparation similar to the crude ‘lipoprotein’ precursor of purothionin previously reported in the literature and stated to contain ‘lecithin’ on the basis of the presence of lipid phosphorus has been partially resolved into six components, and the presence of phosphatidyl choline, amino phospholipids and two glycolipids has been demonstrated in fractions containing purothionin.
Calculation and presentation of pork muscle colour from reflectance spectra
Authors: Elliott R. J.
Published: November 2006

Pale and dark longissimus dorsi muscle samples with the surface pigments predominantly in the reduced, oxygenated, or oxidised form, were used to determine the effects of the shape and position of the reflection spectra on four mathematical techniques for expressing colour in C.I.E. terminology.

No significant differences in the computation of tristimulus values were obtained by the weighted ordinate method, using 5 and 10 nm intervals, and the thirty and ten point selected ordinate method. The latter method provides a quick and convenient method of calculation. A chart has been constructed for the direct conversion of x and y co‐ordinates to dominant wavelength (λd) and percentage purity values, the x/y calculation for λd being read to less than 1 ran and for purity to less than 1%.

A nomogram to convert C.I.E. brightness (Y tristimulus value) to Munsell value has been produced for the 10‐40Y range; it has an error of less than 3%. A series of four charts has been prepared, with which muscle colour, calculated in terms of C.I.E., can be defined in Munsell notation. The conversion error is maintained below visually perceptible steps. These charts extend the usefulness of reflection spectrophotometers in measuring the colour of pork.
Antioxidants in oats : Glyceryl esters of caffeic and ferulic acids
Authors: Daniels D. G. H. , Martin H. F.
Published: November 2006

Of the antioxidants extracted from oats, 36% (by weight) consists of six compounds which are more strongly adsorbed on to silicic acid than those previously described, 1,2 One of these has been isolated by column chromatography. On hydrolysis it yields caffeic acid (2 moles), ferulic acid (1 mole), glycerol (1 mole) and long‐chain ω‐hydroxyacid (1 mole). The ω‐hydroxyacid fraction contains the homologues, C22 (5%), C26 (64%), and C28 (31%).

The probable structures of the compounds are discussed.
Persistence, penetration, and breakdown of chlorthiamid and dichlobenil herbicides in field soils of different types
Authors: Beynon K. I. , Wright A. N.
Published: November 2006

The persistence, penetration, and breakdown of the herbicides chlorthiamid (‘Prefix’, 2,6‐dichlorothio‐benzamide) and dichlobenil (‘Casoron’, 2,6‐dichlorobenzonitrile) have been studied in the field in clay, medium loam, sandy loam, and peat using applications of unincorporated granules and wettable powders at 9 kg/ha (active material).

Conversion of chlorthiamid to dichlobenil was rapid in the soil. After 4 weeks, less than 3% remained of chlorthiamid that was applied to clay, medium loam, and sandy loam and less than 17% remained in peat.

The initial half‐life of dichlobenil residues (following dichlobenil application) and ‘total nitrile’ residues (chlorthiamid + dichlobenil residues following chlorthiamid application) under wet conditions was near 2 weeks in clay, medium loam, and sandy loam, and ranged from 3‐20 weeks in peat for different applications. There was very little penetration of chlorthiamid or dichlobenil below the 4 in depth of the soil within 32 weeks of the single application of herbicides except in peat.

2,6‐Dichlorobenzamide was formed in all four soil types after application of either chlorthiamid or dichlobenil. At 8‐10 weeks after application the benzamide residues in the soil were generally greater than those of the dichlobenil, except in peat. In clay, which was studied in most detail, the benzamide penetrated to greater depths than did the dichlobenil or chlorthiamid.
Rheological activity of peptides, simple disulphides and simple thiols in wheaten dough
Authors: Jones I. K. , Carnegie P. R.
Published: November 2006

The disulphide peptides of flour have been separated into acidic (glutathione) and basic peptides, and their effects on the rheological properties of dough have been investigated. the only peptide normally present in flour to have marked activity in dough was glutathione.

The other disulphide peptides of flour were only slightly active in that their sole effect was to diminish the tolerance of the dough to prolonged mixing. Their lack of activity probably results from their disulphide groups being non‐reactive at the pH values found in dough. the same peptides in the thiol form were slightly more active in that they decreased development time and maximum resistance.

All types of thiols tested were active in dough, but of the disulphides tested, only the acidic peptides GSSG (oxidised glutathione) and bis‐γ‐glutamylcystine had significant activity. Possible modes of action of disulphide peptides in dough are discussed.
Vitamin B content of cowpeas (Vigna unguiculata Walp) I.—Thiamine, riboflavin and niacin
Authors: Ogunmodede B. K. , Oyenuga V. A.
Published: November 2006

The thiamine, riboflavin and niacin contents of thirty varieties of cowpeas have been studied. Estimates of the values of these vitamins in the individual varieties have been recorded, and comparative studies of the values show significant differences between the vitamin contents of some varieties. It is also suggested that in reporting experiments, accession numbers be used to identify the varieties of cowpeas in order to avoid possible confusion.
Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation
Authors: Rankine B. C. , Pocock K. F.
Published: November 2006

The amounts of sulphur dioxide bound by acetaldehyde, pyruvic acid and α‐ketoglutaric acid during fermentation of three grape juices by eight wine yeasts (Saccharomyces sp.) are reported. These constituents accounted for 49–83 % (mean 69) of the measured bound SO2, depending on the yeast strain and juice. the maximum range of concentrations of the binding components for individual wines were 10–48 ppm for acetaldehyde, 9–77 ppm for pyruvic acid and 5–63 ppm for α‐ketoglutaric acid, depending on yeast strain and grape juice. the validity of the calculations was verified by an experiment with SO2 and the three binding compounds in a multicomponent model system.

The acetaldehyde content was related to the total SO2 present, which itself was determined by the strain of yeast. SOz bound in the wines after a further SO2 addition was correlated significantly with pyruvic and α‐ketoglutaric acids, but not with acetaldehyde.

Certain yeasts produced SO2 during fermentation in grape juice and in synthetic media with defined sulphur sources. More SO2 was produced at pH 3.6 than 3.0 in the absence of added sulphate in grape juice. Sulphate was the best sulphur source for SO2 production in synthetic media, although some yeasts were able to produce smaller amounts of SO2 from l‐cysteine and reduced glutathione.
Chemistry of leaf waxes in relation to wetting
Authors: Holloway P. J.
Published: November 2006

The hydrophobic property of waxes depends upon their chemical constitution and almost certainly upon the orientation of molecules of their constituents. Contact angles of the most important classes of constituent range from 94° to 109°. No class of constituent is very water‐repellent; alkenes are the most hydrophobic but esters, ketones and secondary alcohols are almost as hydrophobic. Waxes containing large amounts of alkanes are the least wet table. the least hydrophobic classes are α‐ω‐diols, sterols and triterpenoids. the wettability of wax constituents increases with an increase in polarity especially as a result of terminal substitution of the aliphatic molecule or a cyclic structure.
Studies on the lipids of flour IV.—Factors affecting lipid binding in breadmaking
Authors: Daniels N. W. R. , Richmond J. Wendy , Eggitt P. W. Russell , Coppock J. B. M.
Published: November 2006

The binding of specific lipids during the high‐speed mixing of doughs and in the resulting bread was studied in relation to mixer atmosphere. the presence of air was found to cause a fall in the linoleic acid content of the triglyceride lipids, an effect apparently related to the reduction in lipid binding. Replacement of the free lipid of flour (the main source of triglyceride linpleate) by extra shortening fat caused a large increase in bound lipid in doughs mixed either in air or in nitrogen, together with the drop in bread quality and volume observed previously. It was concluded that the natural free lipid of flour plays an important part in modern breadmaking processes both in responding to the atmosphere in the dough mixing chamber and in its effect on the binding of shortening triglyceride during dough development.
Synthesis and biological properties of dinitroarylphosphates
Authors: Drábek J. , Pastorek I , Konečný V.
Published: November 2006

A series of nitro‐and 2,4‐dinitro‐substituted phenyl phosphates and thiophosphates were prepared and the biological activity of these compounds was established.

In dinitro‐substituted phenyl phosphates, in which the dinitrophenyl group remains the same, the selectivity of the biological activity of these compounds was significantly altered with the change of substituents on the phosphorus atom. the highest acaricidal and anti‐mildew activity was achieved with compounds in which at least one of the substituents was a dimethylamino group. However, these compounds also had the highest toxicity to mammals. Two of the compounds with a substituted dimethylamino group were found to have approximately the same selective acaricidal and anti‐mildew activity, but their toxicity against mammals was reduced. the highest herbicidal activity was obtained with compounds in which the amino group was a substituent.
Determination of trans‐aconihc acid in forage grasses
Authors: Molloy L. F.
Published: November 2006

A simple paper chromatography method is described for the separation of the organic adds in pasture plants using an eluting solvent of tert‐amyl alcohol‐iso‐amyl alcohol‐90% formic acid‐water (48:32:10:40). the quantitative estimation of one plant metabolite, trans‐aconitic acid, was obtained by eluting the acid from the paper with a mixture of acetic anhydride, pyridine, and 95% ethanol and measuring the absorbence of the resultant complex at 370 nm in a spectrophotometer.

Analyses of some typical New Zealand spring forage grasses showed that they could be differentiated into ‘accumulators’ and ‘non‐accumulators’ of trans‐aconitic acid.
Pesticide residues in the total diet in england and wales, 1966–1967: I—Organisation of a total diet study
Authors: Harries J. M. , Jones Christine M. , Tatton J. O'G.
Published: November 2006

The organisation of a total diet sampling scheme is described, including the basis on which it was designed and the manner in which it was carried out. Twenty colleges or institutions, widely distributed in England and Wales, co‐operated in preparing the samples for analysis for pesticide residues. the samples were separated into 7 food groups for analytical purposes.
Mineral element gradients in pears
Authors: Faust M. , Shear C. B. , Brooks H. J.
Published: November 2006

Concentration gradients for 10 chemical elements in pear fruits (Pyrus communis Linn.) were determined. Contents of P, K, Ca, Mn, Cu and B were high in the skin and core and low in the flesh. Al and Zn were very high in the skin and very low in both the flesh and core. Mineral content also varied between the calyx half and the stem half of the fruit‐K, Ca, Mg, and Mn were higher in the calyx half; P, Fe, Cu, Al and Zn were the same in both halves; and B was higher in the stem half of the fruit. the russet skin contained more Ca, Mn and Al than did smooth skin; quantities of the other elements were the same in both types of skin. Fruit with many stone cells contained less P, K, Ca, Mg, Mn and B than did fruit with few stone cells. the difference between the cores accounted for most of the difference. Isolated grit cells were very low in minerals with the exception of Ca.
Prediction of phosphate requirements of Swedish turnips from soil phosphate values
Authors: Reith J. W. S. , Inkson R. H. E. , Williams E. G.
Published: November 2006

Yields from 199 field experiments, extending over about 15 seasons and covering six soil groups in northeast Scotland, were used to calculate correlation coefficients between the responses of Swedish turnips to 120 1b P2O5/acre and readily soluble phosphate values for the soils, determined by six methods. There were marked effects of soil parent material and drainage on the correlations, which ranged from −0.05 to −0.74. the Morgan and bicarbonate methods were inferior to the NH4F‐HCl, Truog, acetic and lactate methods; the last method was usually the best.

By fitting a Mitscherlich equation to the yields the optimum economic phosphate dressings were calculated for four combinations of fertiliser and crop prices. the average profit from these was about 30 shillings/acre greater than from using the mean optimum rate for the soil group or from using a standard rate of 120 1b P2O5. Calculations and adjustments tested so far have shown no convincing benefit from using the soil values to recommend phosphate dressings for individual soils. Neither inclusion of other soil properties nor use of the logarithms of the soil phosphate values in multiple regressions produced any appreciable improvement in response predictions.

The main reason for the generally rather poor correlations seems to be variations in site characteristics and agricultural factors, rather than soil chemical and textural properties, coupled with the fact that the optimum rates are not well defined. the present indications are that the main practical usefulness of the soil P values is in monitoring of the phosphate status to guide rotational manuring and ensure that adequate dressings can be given for sensitive crops, rather than in the precise prediction of optimum dressings for individual fields.
Stability of α‐amylase in model brewery mashes
Authors: Young R. A. , Briggs D. E.
Published: November 2006

Experiments with model mashes, of partly purified malt α‐amylase added to a grist of ethanol‐extracted pale‐ale malt confirmed that decreasing the concentration of the mash or increasing mash temperature caused an acceleration in the rate of α‐amylase destruction. the experimental mashes were devoid of proteolytic activity and contained high levels of calcium ions. the mash temperature was below that needed to inactivate the enzyme in solution, so that the instability of the enzyme was unexpected. α‐Amylase was estimated by a convenient reducing power method using a reduced starch substrate, and ‘hollow plug’ accelerated ion exchange for the removal of interfering substances.
An investigation into the possible occurrence of peptide‐bound lanthionine in locust muscle
Authors: Stein Janet M. , Clarke Eileen M. W. , Ellinger Gabrielle M.
Published: November 2006

The amino acid composition of the protein of the wing muscle of the African migratory locust (Locusta migratoria migratorioides) was examined by qualitative and quantitative methods. the possible presence of lanthionine was investigated. Lanthionine could not be detected by two‐dimensional paper chromatography nor by ion‐exchange chromatography operated under three different conditions of temperature and pH. the analysis of hydrolysates prepared after a preliminary oxidation revealed no changes in composition that would arise had lanthionine been present together with other acids.
Role of amino acids in non‐enzymic browning
Authors: Spark A. A.
Published: November 2006

Loss of nitrogen in the form of freeamino groups during browning of various aqueous sugar‐glycine mixtures has been studied, and the results are reported. It has been found that such loss depends on the type of sugar (pentose, aldohexose, or ketose), and is initially accelerated in the presence of buffering agents. the results also indicate that all the free primary amino nitrogen present during browning of sugarglycine mixtures can be accounted for as glycine. Browning of various saturated and unsaturated aldehydes with glycine has been shown to lead to pigments containing no nitrogen, and the significance of this is discussed in relation to the browning reaction. It is suggested that monoketoseamines are a major intermediate in browning reactions involving loss of amino nitrogen, and an extended reaction‐scheme for the browning of aldose‐amino systems is presented. the significance of the low loss of amino nitrogen in ketose‐glycine systems is discussed in relation to the mechanisms of browning of these systems. Consideration is given to methods used in colour measurement in non‐enzymic browning and to the limitations of colour measurement as an index of the extent of reaction.
Determination of carbohydrates in foods. I.—Available carbohydrate
Authors: Southgate D. A. T.
Published: November 2006

A procedure is described for measuring the available carbohydrate in foods. It permits the measurement of the separate carbohydrate species which make up the available carbohydrates. The recovery of carbohydrates added to natural mixtures is within 3% of the theoretical value.