bluuebunny/crossref_metadata_2025 huggingface dataset:
The component fatty acids of Citrullus colocynthis seed fat
Authors: Sen Gupta A. , Chakrabarty M. M.
Published: November 2006

The composition of the seed fat of Citrullus colocynthis as established by the present investigation is palmitic 10.40%; stearic 6.52%; arachidic 1.70%; oleic 20.92%; linoleic 58.81%; and linolenic 1.65%. This composition agrees largely with the general trend of the family and of the genus Citrullus specifically, being rich in total unsaturation (81.9%) with linoleic acid as the major component. The presence of conjugated triene has not been detected. The results show the influence of environmental factors on the composition of the seed fat when compared with that of the seed fat of Algerian origin. The composition indicates the possible use of the oil for edible and non‐edible purposes.
Oxidation by potassium iodate of thiol groups in unleavened wheat flour doughs
Authors: Bloksma A. H.
Published: November 2006

When a flour was mixed at 25° into a dough in a nitrogen atmosphere with the addition of iodate, there was a rapid disappearance of thiol groups and of iodate in molar ratio 5:I. After that, the disappearance of thiol groups proceeded linearly with time and the disappearance of iodate followed first‐order kinetics, the mole ratio increasing from 0.25 to 2.

If the mixing was interrupted after 5 min., the oxidation of thiol groups and the consumption of iodate in the resting dough both proceeded linearly with time (mole ratio I:I).

Other conditions being constant, iodate additions up to a critical value are consumed quantitatively; a constant fraction of amounts beyond this value is consumed. The critical iodate addition is smaller for mixing in oxygen than in nitrogen, and larger for a reaction time of 45 min. between mixing and analysis than for zero reaction time. An extraction of the flour with light petroleum increases it, provided that mixing is done in nitrogen, while extraction with O.IM‐sodium chloride decreases it. The fraction of iodate consumed beyond the critical addition varies bewteen 17 and 38% depending on mixing, atmosphere, reaction time and extractions.

The mole ratio thiol oxidised/iodate consumed varies widely with mixing and reaction time. Curves for iodate consumption against iodate addition show a break at the critical addition; this was not detected in curves for thiol oxidised against iodate added. After mixing dough for 5 min. in nitrogen a loss of 2–3 moles of thiol groups per mole of iodate consumed was found for normal and extracted flours and for the sodium chloride extract.

The low values obtained for the mole ratio thiol oxidised/iodate consumed might be explained by a reaction between iodate and flour constituents other than thiol groups. It is shown that starch and (probably) the easily extractable lipid fraction are not responsible.

The validity of the estimation of the amount of reactive thiol groups by critical iodate addition, as proposed by Bushuk,6 is contested.
The component fatty acids of stoat, weasel and wild ferret fats
Authors: Hartman L. , Johnson A. R.
Published: November 2006

The fatty‐acid composition of the body fat of a weasel, and of the lipids obtained from various tissues of a stoat and of a feral ferret, has been determined by gas‐liquid chromatography. The body fat of the weasel and the perirenal fat of the stoat contained 6–7 moles‐% of stearic acid, whereas the perirenal fat of the feral ferret contained 15.6 moles‐% of this acid. This is attributed to differences in dietary fats. There were no appreciable amounts of C20 polyethenoid acids as found in the body fat of the badger, another member of the Mustelidae family.
Solubility of phosphate in the system hydroxyapatite‐clay as affected by exchangeable cations and some salts
Authors: Tobia S. K. , Milad N. E.
Published: November 2006

Equilibrium mixtures containing water, synthetic hydroxyapatite and phosphate‐free saturated single‐base clays were prepared to determine the solubility of phosphate in absence and in presence of some sodium and calcium salts. The solubility is affected by the nature of exchangeable cations and increases in the series Ca < Mg < K < Na. The presence of sodium chloride, nitrate or sulphate increases the solubility with Ca‐ or Mg‐clays, but decreases it slightly with K‐ or Na‐clays. The corresponding calcium salts have a slight effect with Ca‐ or Mg‐clays, but decrease the solubility considerably with the K‐ or Na‐clays. Sodium carbonate decreases the solubility in all cases and calcium carbonate gives the lowest solubility.

An explanation is proposed to account for the variation in phosphate concentration in the different systems.
Factors affecting the nutritive value of fat for calves. II.—the system of feeding, and the mode of incorporation into meal mixtures
Authors: Raven A. M. , Robinson K. L.
Published: November 2006

The effects of feeding meal mixtures suspended in water, as compared with dry feeding, and the merits of different methods of incorporation of fat into liquid‐fed meal mixtures were investigated in digestibility trials and nitrogen retention studies with Ayrshire bull calves.

When calves were changed from filled‐milk diets to meal/hay diets, a markedly better utilisation of dietary protein was found if the meal part of the diet was fed as a suspension in water, for meal mixtures of both low and high fat content, than with the same meal mixtures fed dry. Evidence is presented which indicates that liquid feeding enabled the concentrate part of the diet to by‐pass the rumen and enter directly into the abomasum as is the case with milk‐fed calves. It is suggested that this led to a better utilisation of dietary energy which in turn permitted a more efficient utilisation of protein.

With liquid feeding, the mean digestibility of the ether‐extractable material in a meal mixture containing 20% of red palm oil, added in the form of an homogenised milk powder, was 77.9 ± 3.9% compared with 72.7 ± 2.1% for that in a similar diet containing 19.3% of the palm oil and 0.7% of lecithin simply blended with the other components of the diet. The higher digestibility of the homogenised fat was accompanied by a slightly greater retention of nitrogen. The red palm oil of the homogenised milk powder had a mean digestibility of 89.5% when fed to the same calves earlier as part of an all‐milk diet.

Further results suggest that the lower apparent digestibility of homogenised fat in liquid‐fed meal mixtures than in all‐milk diets is due partly to the higher daily intakes of calcium and magnesium on meal diets.
Chemical studies on the herring (Clupea harengus). IX.—preliminary gas‐chromatographic study of volatile sulphur compounds produced during the cooking of herring
Authors: Hughes R. B.
Published: November 2006

Hydrogen sulphide, methyl mercaptan and dimethyl sulphide are formed when herring are cooked at 100°.
Biochemical changes associated with the development of low‐temperature breakdown in apples
Authors: Hulme A. C. , Smith W. H. , Wooltorton L. S. C.
Published: November 2006

A study is made of the relationship between the accumulation of oxaloacetic acid in the tissue and the subsequent development of low‐temperature breakdown in cold‐stored apples.

A short interim period of storage at higher temperature reduces both the accumulation of oxaloacetic acid and the intensity of tissue breakdown. Concomitant changes in pyruvic and α‐oxoglutaric acids are measured and from the results obtained it is suggested that low‐temperature breakdown is caused by an interference in the operation of the Krebs cycle in the tissue.
The aqueous transport of water‐soluble nematicides through soils. I.—the sorption of phenol and ethylene dibromide solutions and the chromatographic leaching of phenol in soils
Authors: Phillips F. T.
Published: November 2006

The sorption isotherms of phenol and of ethylene dibromide in aqueous solutions with sand loams, silt loams and peaty soils are found to be linear. The degree of sorption shows correlations with the physical characteristics of the soils, and sorption coefficients are shown to depend mainly on the soil type rather than on the solute used.

The percolation of phenol in aqueous solution through different soil types is shown to follow a chromatographic process, and substantial agreement with a theory of chromatography is found.
Water‐dispersed nematicides as dips to control the potato root eelworm, heterodera rostochiensis (WOLL.)
Authors: Hague N. G. M.
Published: November 2006

Water dispersions of chlorobromopropene satisfactorily controlled the potato root eelworm, H. rostochiensis, without causing damage to seed potato tubers.
The limiting amino‐acids in groundnut meal provided at optimal and suboptimal protein levels to growing chickens
Authors: Fisher Hans
Published: November 2006

When groundnut meal, providing 12 and 24% protein levels in the diet of growing chickens, was supplemented with lysine, methionine and threonine, lysine was the first limiting amino‐acid at both protein levels. At the 12% protein level, threonine was the second and methionine the third limiting amino‐acid; at the 24% protein level, methionine was the second limiting amino‐acid and threonine was not limiting. Groundnut meal at a suboptimal protein level (12%), supplemented with the three limiting amino‐acids, gave a NPU value essentially equal to those obtained with good‐quality fish meal. Methionine, added in combination with lysine and in the absence of threonine, depressed growth below that obtained with lysine as the sole amino‐acid supplement.
Fermentation of cassava
Authors: Akinrele I. A.
Published: November 2006

Cassava (Manihot utilissima Pohl) is usually fermented during preparation when it becomes detoxified and develops a characteristic flavour.

This fermentation was found to be self‐sterilising, exothermic and anaerobic, and to proceed in two stages at an optimum temperature of about 35°. Lactic and formic acids are produced with a trace of gallic acid. The process could be made continuous.
A comparison of the free amino‐acids of two tropical grasses
Authors: Hodgson H. C.
Published: November 2006

The individual free amino‐acids of the leaf and stem tissues of two related tropical pasture grasses—Brachiari ruziziensis and Setaria sphacelata—have been quantitatively determined in 17 successive weekly cuttings from the early seedling to the flowering stages, by a paper‐chromatographic DNP method. The observed differences in the respective amino‐acid patterns of the two species are insufficient to account for the relatively greater accumulation of ammonium‐N, during the early growth period, in S. sphacelata which has been previously reported.
Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment
Authors: Tarladgis Basil G. , Pearson A. M. , Jun L. R. Dugan
Published: November 2006

Acid‐heat treatment is not necessary for the condensation of TBA with malonaldehyde nor for maximum colour development. Free malonaldehyde is produced during the oxidative breakdown of unsaturated fatty acids or food products. The amount of free malonaldehyde produced can be measured without acid‐heat treatment.

The reaction between malonaldehyde and TBA in water or 90% glacial acetic acid has been investigated at different temperatures. The results show that acid‐heat treatment of the reaction mixture should be avoided, since the E530M of the coloured complex is considerably affected by the acid. On the contrary, heating without acid accelerates the condensation of TBA with malonaldehyde without affecting the E530M.

A modification of the distillation method is proposed, according to which distillates of food products are reacted with TBA without the use of any acid.
The role of wheat flour pentosans in baking. I.—Enzymic destruction of pentosans in situ
Authors: Tracey M. V.
Published: November 2006

The addition to a bread dough of enzyme preparations containing pentosanase activity results in a decrease in loaf volume on baking. Evidence is presented that it is the content of pentosanase rather than that of other enzymes that is responsible for the effect.
Changes in the level of polyphenol oxidase activity in tea flush on storage after plucking
Authors: Sanderson G. W.
Published: November 2006

The level of polyphenol oxidase activity in plucked tea flush on storage may fluctuate during the first 24 h. of storage from more than double to less than the initial level. This fluctuation shows little or no relation to desiccation during this period, being approximately the same whether the flush is stored in the open where moisture loss by evaporation proceeds, or in a polythene bag where moisture loss is effectively prevented. The rate of change, but not the change itself, is dependent on temperature, becoming slower as the temperature is lowered from room temperature (about 22°) to —15°.
Decrease of soluble oil in animal feeding stuffs during storage
Authors: Cooper P. J. , Hammond P. W.
Published: November 2006

The oil contents of samples of compound feeding stuff, when determined by simple solvent extraction, appear to decrease progressively as the age of the sample increases. These losses can be substantial even over short periods and may lead to discrepancies between analyses made at different times. The referee function of the Government Chemist is involved and the phenomenon has accordingly been investigated, largely in this instance from the quantitative standpoint.
The composition of gorse (Ulex europaeus)
Authors: Jobson H. T. , Thomas Brynmor
Published: November 2006

Gorse (Ulex europaeus) has been shown to be a useful source of protein of good digestibility but to have a high fibre content. Although well provided with calcium and sodium, it proved to contain inadequate amounts of phosphorus and of the more important trace elements. The possible usefulness of the plant as a winter fodder is discussed.
A study of the mobilization of free tocopherols in germinating seeds
Authors: Kartha A. R. S.
Published: November 2006

Studies of the mobilisation of free tocopherols in a number of germinating seeds show that, as a rule, the tocopherols are completely used up in the earliest stages of germination when the fat stores are still largely intact. This is consistent with the view that the tocopherols are intended, at least partially, for some unknown essential function in the growth of the embryo in addition to their possible rǒle as in vivo antioxidants of depot fat.
Effect of shape on oxygen diffusion and aerobic respiration in soil aggregates
Authors: Greenwood D. J. , Goodman D. , Nelder J. A.
Published: November 2006

An equation that related the shape of irregular soil aggregates to their respiration rates and the oxygen concentration at their surfaces was verified experimentally. For this purpose, models of soil aggregates were prepared by cutting shapes from agar containing yeast and glucose. The respiration rates of these shapes when surrounded by different oxygen partial pressures approximately fitted the equation when the shapes had shape factors [surface area/(volume)2/3] of between 5.5 and 6.8. Since sieved soil aggregates had shape factors independent of size and had values of between 5.3 and 6.1 it was concluded that the equation also applied to soil aggregates.

To facilitate the foregoing work, a method was developed for determining the surface area‐to‐volume ratios of soil aggregates from measurements of the mean lengths of random chords through the aggregates. It was found that the equation previously used3 for relating these two parameters held only if the chords were thrown at random in a certain way. A different equation was deduced which applied when the chords were thrown in a slightly different random way. Experimental verification of the two equations was obtained for a range of convex and non‐convex bodies.
Protein denaturation in frozen fish. VIII.—The temperature of maximum denaturation in cod
Authors: Love R. M. , Elerian M. K.
Published: November 2006

Determinations of cell fragility were performed on cod muscle frozen at −29° and then stored at −0.5° to −3.5°, at half degree intervals. The rate of denaturation was found to be maximal at a temperature close to −1.5°. Fresh tissue supercooled to the same temperature was not denatured.
Rapid method for the determination of cation‐exchange capacity of calcareous and non‐calcareous soils
Authors: Bascomb C. L.
Published: November 2006

“Compulsive” exchange takes place between a barium‐soil and magnesium sulphate solution because Ba2+ ions are removed from solution by precipitation of barium sulphate. This phenomenon provides a basis for the very convenient routine method for cation‐exchange capacity determination in soils described here. An EDTA titration is used to measure the amount of magnesium exchanged from a standard solution by a Ba‐soil, which enables the cation‐exchange capacity to be calculated. Advantages of the method are its speed and that the sample does not have to be washed exhaustively, so avoiding possible hydrolysis. It compares favourably with standard A.O.A.C. procedure and is much more widely applicable. Soils rich in organic matter, e.g., peats, or with much calcium carbonate, can be handled without difficulty.
Non‐enzymic browning of lemon juice
Authors: Clegg K. Mary
Published: November 2006

The effect of various treatments on the non‐enzymic browning of lemon juice and model systems under aerobic conditions has been studied. Because of the high acidity (pH 2.5) of this product, it was unlikely that browning was due to sugar‐amine condensation and the results showed that ascorbic acid was the main precursor. Browning of lemon juice and model systems was proportional to the level of ascorbic acid; the presence of amino‐acids in model systems increased the intensity of browning.

The investigation showed that the degree of non‐enzymic browning was influenced by the pH value of the product and was maximal at pH 4.5. Model systems demonstrated that ascorbic acid exhibited maximal browning at this pH value in the presence of citric acid and the part played by organic acids is considered to be important. There was evidence that although furfural was formed in the course of browning it was not an active compound in the development of coloured complexes.
An assessment of the quality of canned Northern Bluefin tuna Kishinoella tonggol
Authors: Prater A. R. , Montgomery W. A.
Published: November 2006

The relative acceptabilities of canned packs prepared from three species of tuna, namely, Northern Bluefin, Southern Bluefin and Yellowfin, have been compared by an analytical taste panel. The packs, prepared from fish of known history, were compared after ageing for 1 and after 6 months.

The results showed that packs from all three species of tuna were readily acceptable. There was no evidence to support the belief that Northern Bluefin is inferior in quality to Southern Bluefin, the species of tuna used almost exclusively in commercial packs in Australia. The quality of the canned product was not improved by prolonging the ageing period to 6 months.

Volatile constituents of the three species of fish were also compared by gas‐liquid chromatography of vapours from packs aged for 6 months at room temperature. The aroma profiles gave a typical and identical pattern of peaks for the three species of fish examined, thus supporting the conclusion drawn from the taste panel assessments.
Nitrogen fractions and soluble carbohydrates in italian ryegrass. I—Effects of soil temperature, form and level of nitrogen
Authors: Nowakowski T. Z. , Cunningham R. K. , Nielsen K. F.
Published: November 2006

In a glasshouse experiment Italian ryegrass S 22 grown for 9 weeks during October‐December in clay loam at three soil temperatures II°, 19.5° and 28° was given 6 levels of N (0—500 p.p.m.) as NH4+‐N or NO3−‐N. Tops grew best at 19.5° and with NO3−‐N yields were greatest at 100 p.p.m. and with NH4+‐N at 200 p.p.m. Increasing NO3+‐N above 200 p.p.m. greatly decreased growth but increasing NH4+‐N did not. At 100 p.p.m., NO3−‐N gave better yields than NH4+‐N but at 200 or more p.p.m. the reverse was true. Total‐N, total soluble‐N and nitrate‐N were much more, and protein‐N, amide‐N (particularly asparagine) and α‐amino‐N much less in grass given NO3−‐N than in grass supplied with NH4+‐N. These differences increased with increasing amounts of applied N. Increasing soil temperature considerably increased the total soluble‐N and decreased the protein‐N irrespective of the form of N added. With all treatments, plants contained very little carbohydrate; at 11 ° soluble carbohydrates decreased with increasing level of N, more with NH4+‐N than NO3−‐N. The causes of nitrate‐N accumulation in grass are discussed.
Insecticidal activity of fresh and dry pyrethrum flowers
Authors: Godin P. J. , Inglis Helene S. , Stevenson J. H.
Published: November 2006

Acetone extracts of fresh pyrethrum flowers and of flowers dried at a low temperature over silica gel were compared by gas‐liquid chromatography and by biological assay. Results showed that there was no effect of drying on the amounts of the known insecticidal constituents and that activity was not diminished. Tests on extracts of pyrethrum flowers dried at various temperatures showed no significant change in composition or activity when flowers were dried at temperatures below 80°, but at 120° there was a significant loss.
Carbonyl compounds and the non‐enzymic browning of lemon juice
Authors: Clegg K. Mary , Morton A. D.
Published: November 2006

During the non‐enzymic browning of lemon juice the build‐up of carbonyl compounds is believed to be associated with the breakdown of ascorbic acid. This has been studied by separation of their 2,4‐dinitrophenylhydrazine derivatives on thin‐layer chromatograms, and by spectroscopic examinations. The results have been compared with those from model systems. Twelve carbonyls were found in browned samples, half of these have been tentatively identified and the remainder have been classified as aldehydes or ketones. Work with model systems confirmed that the α,β‐unsaturated carbonyls are potent browning agents and also that dicarbonyls of the glyoxal type make a contribution to browning in the early stages. The rǒle of sugars in these systems has been considered.
Effects of protein intake on the storage of copper in the liver of sheep
Authors: Macpherson A. , Hemingway R. G.
Published: November 2006

Death from copper poisoning resulting from administration of 1·0 g. of CuSO4,5H2O per day occurred after periods ranging from 10 to 34 weeks in two groups of housed sheep on concentrate diets containing 10 and 20% of protein, respectively. The additional protein was dried blood meal. Those on the higher protein intake appeared to be the more resistant, although the concentration of copper in the liver of both groups were in the dangerously high range. Rather less than 3% of the supplementary copper was stored in the liver. Additional protein did not affect copper storage when sheep on basal diets providing 10% of protein and containing about 6 p.p.m. of Cu were supplemented with 10 mg. of Cu per day.
The refractive index of the muscle of fish and shellfish. I.—A possible method for measuring protein deterioration in fresh and frozen cod
Authors: Elerian M. K.
Published: November 2006

The refractive index of cod muscle was measured during stowage of the whole fish in ice and during cold‐storage of fillets at −14° and −29°. These treatments caused, respectively, a decrease and an increase in refractive index, the increase at −14° being faster than that at −29°. The possibility of using refractive index to measure the deterioration of fish is discussed.
The nitrogenous constituents of the dehydrated mushroom, Boletus edulis, and their relation to flavour
Authors: Craske J. D. , Reuter F. H.
Published: November 2006

Steam distillation of dehydrated Boletus edulis gave a ‘flavour essence’ which contained only the off‐flavour components of the sample and was reminiscent of town gas and/or rubber. The true mushroom flavour was found to be non‐volatile, the residue after distillation being of undiminished flavour intensity.

About half of the sample was water soluble and this extract contained all of the flavour components. These were concentrated into the basic fraction by an ion‐exchange technique, and further separated into fractions containing amino‐acids of progressively increasing basicity by a displacement development ion‐exchange chromatographic technique. The most basic compounds tasted most characteristically of mushrooms, but it was clear that all the nitrogenous constituents contributed something to the overall flavour profile. The contribution of the highly basic amino‐acids is considered to be especially important as it was found that their flavours lingered in the mouth and were therefore savoured more strongly than would be expected simply from a consideration of their taste intensity as measured by threshold dilution technique.
The organic acids in tea plants. A study of the non‐volatile organic acids separated on silica gel
Authors: Sanderson G. W. , Selvendran R. R.
Published: November 2006

Succinic, oxalic, malic, citric, isocitric, and five unknown acids have been found at appreciable levels (>0·1 μequiv./g. fresh wt.) in tea shoot tips. The major acids quantitatively were oxalic, malic and citric acids. The acids studied were recovered quantitatively from plant extracts, but they accounted for less than one‐fourth the total acidity present in tea shoot tips.

The acid levels in shoot tips varied quantitatively between clones and between sampling dates, and also both quantitatively and qualitatively between different parts of the tea plant.

Changes in the levels of organic acids take place in tea shoot tips during the manufacture of tea which are typical of senescing plant tissues. Notably, the levels of succinic and malic acids are markedly reduced during withering. The level of oxalic acid, however, remains nearly constant throughout manufacture.

Studies with 14CO2 on intact plants showed that all of the organic acids studied are metabolically active except oxalic acid.
Effects of fat content on diffusion of water in fish muscle
Authors: Jason A. C.
Published: November 2006

The coefficients of diffusion of water, Di and Dii, associated with states of ‘high’ and ‘low’ hydration respectively in fish muscle are sensitively dependent on the amount of fat present. The diffusion resistivity D−1 for various species may be represented in both cases by straight lines of the form

Where F is fat content and α and β are constants. Although the results for various species appear to fall about common lines for Di−1 and Dii−1, the diffusion of water in the muscle of dogfish (Squalus acanthias L.) is anomalous in certan respects.

The experimental evidence is generally incompatible with a muscle microstructure consisting of a dispersion of fat in a non‐fatty medium, as is commonly supposed, but is more in accord with one consisting of relatively non‐fatty tissue entirely surrounded by fat, the thickness of which increases linearly with fat content.
Synthesis and insecticidal activity of N‐methylenefluoroacetamide derivatives
Authors: Pianka M. , Polton D. J.
Published: November 2006

Several N‐methylenefluoroacetamides were synthesised and tested for contact (2 days) and systemic (7 days) activity against A phis fabae. The contact activity seemed to depend on the ease of hydrolysis to fluoroacetamide. Generally, the systemic activity of the compounds was similar to that of fluoroacetamide, indicating that, during the longer period allowed for the systemic tests, hydrolysis to fluoroacetamide took place as the first step. Some compounds were too stable and showed little contact or systemic activity. The acaricidal activity and mammalian toxicity were also determined. A hydrolysis path is indicated, and the greater stability of certain derivatives is discussed.
The yields of leaf protein extracted by large‐scale processing of various crops
Authors: Byers M. , Sturrock J. W.
Published: November 2006

The yields of leaf protein that can be expected from the large scale extraction of several crops grown at Rothamsted were determined by measuring the fresh weight of leaves, the dry matter and nitrogen content of the leaf and the percentage of protein‐N extracted.

The yields, expressed as kg. of extracted protein per hectare, were greater for cereals than for legumes and other species. The yield depends on species, variety, season, age of the plant and on the ability to regrow after cutting. The response of both wheat and barley to additional fertiliser N was variable. More protein is extractable from young leaves, but in general the percentage of N extracted bears little relation to the N content (as % of dry matter) of the leaf.

The results suggest that by using a suitable succession of crops it should be possible to get 1000 kg. of protein from a hectare in a year.
Studies on the nutritional value of foods treated with γ‐radiation. II.—effects on the protein in some animal feeds, egg and wheat
Authors: Kennedy T. S.
Published: November 2006

The effect of γ‐radiation on the protein nutritive value of certain animal feeds (protein concentrates), frozen whole egg, whole wheat and wheat gluten was measured by use of a microbiological method. There was little change in nutritive value of the animal feeds with doses of 0·5 and 1·0 Mrad and no change with frozen egg at.0·5 and 5·0 Mrad. Whole wheat showed no loss at 0·2 Mrad; a 6% loss at 1·0 Mrad was not increased further at 5·0 Mrad. Gluten prepared from wheat and then irradiated was unchanged at 0·02 Mrad but losses of 5, 7 and 26% were shown with doses of 0·2, 1·0 and 5·0 Mrad respectively.

Following amino‐acid supplementation studies and microbiological assays for methionine, loss of availability of this amino‐acid was demonstrated to be principally responsible for the lowering of the nutritive value of the 5·0‐Mrad‐irradiated wheat gluten.
Bromine residues in oil seeds and oil meals after fumigation with ethylene dibromide
Authors: Alumot Eugenia , Calderon M.
Published: November 2006

Fumigation of oil seeds (sunflower, soya‐bean, groundnuts and cotton) with ethylene dibromide (EDB) was performed at two concentrations in order to establish the effect of seed structure and oil content on the sorption and reaction of EDB. Amounts of the fumigant sorbed were markedly increased by the presence of fat in the seeds. Hulls generally inhibited sorption. Amounts of bound bromine were not affected by the presence of fat and were proportional to the initial concentration of EDB in the seeds. No bound bromine was found in the oil fraction of the seeds. About one month's airing was needed to free the seeds of sorbed EDB.
Studies on the quality of some improved varieties of indian wheats
Authors: Bains G. S. , Irvine G. N.
Published: November 2006

A number of techniques, including milling and baking, were employed to assess the quality of seven improved varieties—NP‐710, −718, −797, −799, −823 and −824, and C591—of Indian wheats which have shown several distinctive features. The yields of straight‐grade flour were high in all cases, ranging from 74·2% (NP‐799) to 77·1% (NP‐824). The maximum extensograph curve area (155 cm.2) and 100‐g. flour loaf volume were given by the variety NP‐824. The doughs are tight and short as indicated by the poor extensibilities and steep heights of the extensograms. The varieties showed practically no response to the improver potassium bromate. The variety NP‐823 rated as good as NP‐824 in a number of tests, but its loaf volume was significantly lower than that of NP‐824. The only abnormal feature of the flour of this variety was its paste viscosity which was the lowest in the whole series. The protein content of C591 varied considerably when grown in different locations, but it maintained its milling and baking qualities, the loaf volume per unit protein being the second highest among the varieties tested.
The evaluation of some red marine algae as a source of carrageenan and of its κ‐ and λ‐components
Authors: Black W. A. P. , Blakemore W. R. , Colquhoun J. A. , Dewar E. T.
Published: November 2006

The red seaweeds, Chondrus crispus, Gigartina stellata, G. radula, G. acicularis, G. pistillata, Eucheuma spinosum, and Polyides rotundus, have been evaluated as a source of carrageenan and of its k‐ and λ‐components. The fractionation of carrageenan from C. crispus with potassium ions does not always give a sharp separation into ‘pure’ k‐ and λ‐components and is dependent on habitat. Seasonal variations in total yield, k/λ ratio, optical rotation and chemical composition were observed.

G. stellata and G. radula give poor separations but G. acicularis and G. pistillata give sharp fractionations and the proportion of λ‐polysaccharide in these two species is much higher than that in C. crispus. Approximately 30% of the dry weight of these seaweeds is λ‐carrageenan.

Carrageenan from E. spinosum cannot be fractionated with potassium ions. This polysaccharide, which accounts for ˜55% of the dry weight of the seaweed, is structurally related to k‐carrageenan but has a higher sulphate ester content. The extract of P. rotundus is also insensitive to potassium ions but differs from that of E. spinosum in having a negligible content of 3,6‐anhydrogalactose.

Different carrageenans have been depolymerised to give products of low viscosity and high sulphate content. This was achieved in the case of k‐carrageenan and carrageenan from E. spinosum by mild treatment with acid. Two methods are described for λ‐carrageenan; the first involves oxidation with periodate, reduction with borohydride, and mild acid hydrolysis. The second method, which is cheaper and more effective, employs hypochlorite as oxidant. A series of degraded products is listed.
Determination of ethylene dibromide in fumigated feeds and foods by gas–liquid chromatography
Authors: Bielorai Rachel , Alumot Eugenia
Published: November 2006

A method is described for determination of ethylene dibromide in fumigated material by gas–liquid chromatography. The steam distillation method of Kennett & Huelin7 was used for extraction of the ethylene dibromide from the samples analysed. A good correlation was obtained by comparison of the gas–liquid chromatography with the chemical methods.
Changes occurring in the cell walls of strawberries during ripening
Authors: Neal G. E.
Published: November 2006

The changes occurring during maturation in the structure of the cell walls of two varieties of strawberries have been studied. Ripening is accompanied by a splitting of the middle lamellae of cell walls of large cortical parenchyma cells. A relationship has been found between the degree of methylation of the pectinous middle lamella and the ability of divalent cations to ‘firm’ the tissue. Chemical analyses of the polysaccharide content of the cell walls have indicated that ripening is accompanied by a change in the cationic stabilisation of the pectinous materials. The theory is advanced that the separation of the parenchyma cells during ripening is associated with changes in cationic content of the pectinous middle lamella, which in turn is related to changes in degree of methylation of that material. It is suggested that this process is similar to that known to occur in the ‘sliding‐growth’ process of certain plant cells.
The crystallisation of lactose with particular reference to its occurrence in milk powder
Authors: Bushill J. H. , Wright W. B. , Fuller C. H. F. , Bell A. V.
Published: November 2006

X‐ray diffraction patterns and infra‐red spectra have shown that although the lactose in spray‐dried milk powder is normally in the amorphous state, it can sometimes be present as the crystalline α‐monohydrate, or in an unusual crystalline form.

Studies have been made of the absorption and subsequent loss of moisture in humid atmospheres by (a) spray‐ and freeze‐dried milks, and (b) spray‐ and freeze‐dried lactose prepared from lactose solutions. It is shown that milk powders exposed to these conditions generally contain α‐lactose monohydrate, but the spray and freeze‐dried lactose produce a mixture of the α‐monohydrate and the β‐anhydride.

For identification purposes all the known crystalline forms of lactose have been prepared and studied by X‐ray diffraction and infra‐red methods, and it has been found that the above‐mentioned unusual crystalline form of lactose found in some milk powders is the anhydrous molecular compound consisting of α‐lactose and β‐lactose in a molar ratio of 5 : 3. This compound gives an X‐ray diffraction pattern which is different from, but an infra‐red spectrum similar to, those of the stable α‐lactose anhydride.
The determination of nitrogen in woody tissue
Authors: Rennie P. J.
Published: November 2006

A simple routine semi‐micro Kjeldahl procedure is described suitable for woody tissues. Some 250 mg. of milled tissue is digested with potassium sulphate, conc, sulphuric acid and mercuric oxide under a thermostatically controlled three‐stage electrical heating schedule, digestion being continued for 2 h. after clearing.

Tests conducted with a variety of woody tissues give good reproducibility—coefficients of variation being all <3·5%, and N‐content values higher than by three other procedures based on combinations of selenium, copper sulphate and vanadium pentoxide. Recoveries from a range of N‐reference standards typical of compounds or structures present in plant materials show, with two exceptions, a high accuracy—within ·0·6%, and a high precision—coefficients of variation <0·6%.

The poor recovery (85·3%) obtained with canavanine, which contains a N–O bond, is discussed and care is necessary before analysing tissues from families, e.g., the Leguminosae, liable to contain such linkages.
Physical aspects of the drying of groundnuts
Authors: Myklestad O.
Published: November 2006

Investigations have been carried out to establish an economic method for drying unshelled groundnuts to a safe storage moisture content of 9–12% on dry weight in a typically subtropical environment (Queensland). Sorption isotherms on groundnuts showed that to dry the nuts satisfactorily without heat, the ambient air should have R.H. below 75%; but as this condition occurs in the area on the average for only 63% of the time during the harvest season, techniques involving preliminary drying by natural curing in windrows followed by hot‐air drying were studied. In a pilot‐scale dryer of 40 cu. ft. capacity, an air flow of about 21 cu. ft./(min.) (cu. ft. load) at an air temperature of 100°F satisfactorily reduced the moisture content from 31% to 12% (dry basis) in 24 h. A larger industrial bin dryer of 750 cu. ft. capacity gave even more satisfactory results. Fuel consumption for the larger unit was 2·2 gal./h. at a fuel cost of 24d. (Australian)/gal., and a load of about 7 tons (wet) could therefore be dried at a fuel cost of about 0·12d. (Aust.)/lb. product. The results might be applicable to the drying of groundnuts in other subtropical areas, and the fundamental principles involved might prove applicable to the drying of farm crops in general.
A simple method for determining small amounts of formaldehyde in silage
Authors: Neumark H.
Published: November 2006

A method is described by which formaldehyde, present in silage, is precipitated by 2,4‐dinitrophenylhydrazine and the formaldehyde, liberated from the hydrazone by hot concentrated sulphuric acid, is assayed photometrically with chromotropic acid reagent.
Note on a pepsin‐normal acid digestion for the determination of fibrous residue in herbage
Authors: Ap Griffith G. , Jones D. I. H.
Published: November 2006

In the N‐acid fibre determination, a preliminary digestion with pepsin and hydrochloric acid reduces further the N‐content of the fibre and further improves correlation with digestibility.
Polysaccharides and germination: Some chemical changes that occur during the germination of white mustard
Authors: Gould Sheila E. B. , Rees D. A.
Published: November 2006

Information has been obtained about the general nature of some chemical changes that occur during the germination of white mustard, with the object of providing background information for a detailed study of the role of cell wall polysaccharides.

(1) During the germination of mustard seeds a number of reserve materials are used which occur largely in the cotyledons; the most important of them would appear to be proteins (during the first few days) and fats (during the later stages).

(2) Although sucrose, stachyose and raffinose are present in only small amounts in mustard seeds, they seem to have a reserve function. During germination, the galactose units of the raffinose and stachyose are utilised rapidly and virtually completely, whereas the net utilisation of glucose and fructose units is very incomplete and relatively large amounts of free glucose and fructose accumulate.

(3) The chemical character of the polysaccharides present in the cotyledons suggests that they have functions in the cell walls, rather than as reserves. Chemical analysis showed only minor fluctuations in the total amount of these polysaccharides during germination.

(4) 14C‐Sucrose supplied to the germinating seed was utilised in a variety of ways. Some of the radioactivity was incorporated into the pectic fraction of the cotyledon polysaccharides, showing that this component of the cotyledon cell walls is not inert during germination.
Bacterial production of diacetyl and actoin in wine
Authors: Fornachon J. C. M. , Lloyd B.
Published: November 2006

Wines which have undergone malo‐lactic fermentation contain significantly more diacetyl and acetoin than wines which have not. The amounts of diacetyl and acetoin formed depend on the type of bacterium present and on the composition of the wine. Leuconostoc mesenteroides is the chief organism forming these products in Australian wines while pyruvic acid and citric acid are the chief substrates from which they are formed. The presence of a few g. per litre of glucose interferes with the formation of these products in wine.

The heterofermentative rods, Lact. hilgardii and Lact. brevis, which are responsible for malo‐lactic fermentation in some Australian wines, produce diacetyl and acetoin only under conditions unlikely to occur in wines. Homofermentative lactobacilli have not yet been isolated from Australian wines.
Reduction of nitrate to nitrite in moist feeds
Authors: Jones D. I. H. , Ap Griffith G.
Published: November 2006

Under suitable moisture and temperature conditions nitrate may be reduced to nitrite in cut herbage. The practical implications of this are discussed in regard to the toxicity of nitrate to stock.
Nitrogen metabolism of detached tea shoots I.—Changes in amino‐acids and amides of tea shoots during withering
Authors: Bhatia I. S. , Deb S. B.
Published: November 2006

Amino‐acids and amides of fresh and withered tea shoots have been estimated by a spectrophotometric method following separation on chromatograms. During withering, asparagine, glutamine, aspartic acid, glutamic acid, leucine (isoleucine), phenylalanine, valine and serine accumulate as a result of protein breakdown. The amino‐acid content of leaf plucked in the evening after an active period of photosynthesis is generally higher than that of leaf plucked in the morning. When leaf is stored under reduced pressure, glutamine content decreases; asparagine does not accumulate and relatively smaller amounts of other amino‐acids are formed. Amino‐acids are partially used up during the manufacture of black tea.
The detection and determination of organochlorine pesticide residues in wildlife with special reference to endrin
Authors: Harrison R. B.
Published: November 2006

A method, using thin‐layer chromatography, is described for the separation of sub‐nicrogram quantities of endrin from much larger quantities of HEOD (dieldrin) and pp'‐DDE with subsequent accurate determination of the endrin by gas–liquid chromatography. The method is also suitable for the separation and determination of residues of the other organochlorine pesticides.
Fingerprinting of glutenin and gliadin
Authors: Ewart J. A. D.
Published: November 2006

Probability considerations applied to fingerprints of enzymic digests of Conley glutenin and gliadin have shown a significant relationship between them. Acetic acid‐soluble proteins of wheat and rye also gave closely similar fingerprints. It is tentatively concluded that there may be a basic similarity in the aminoacid sequences of considerable portions of the polypeptide chains present in glutenin, gliadin and in rye proteins. This possibility is not incompatible with modern theories of the effect of mutations on protein structure. A protein with low mobility and alcohol solubility has been detected in Conley flour.
Structures and pesticidal activities of derivatives of dinitrophenols I.—structure and acaricidal activity of certain carbonates of dinitrophenols
Authors: Pianka M.
Published: November 2006

The activities against Tetranychus telarius (greenhouse red spider mite) of alkyl, aralkyl and aryl 2‐substituted‐4,6‐dinitrophenyl and 4‐substituted‐2,6‐dinitrophenyl carbonates have been investigated. Alkyl carbonates of 2‐s‐butyl‐, 2‐(l‐methyl‐n‐butyl)‐ and 2‐t‐butyl‐4,6‐dinitrophenols were highly active. The carbonates of the first two phenols were more active than the phenols themselves. A detailed study of the structure–activity relation revealed that increase in length of the ester chain caused decrease in acaricidal activity. The branched alkyl carbonates of 2‐s‐butyl‐ and 2‐(l‐methyl‐n‐butyl)‐4,6‐dinitrophenol were as active as, whereas those of 2‐t‐butyl‐4,6‐dinitrophenol were less active than, the corresponding n‐alkyl carbonates. The thiolo‐, thiono‐, and dithio‐carbonates were less active than their oxy‐analogues and the aralkyl and aryl carbonates less active than their alkyl analogues.
Determination of residues of 3‐cyclohexyl‐5,6‐trimethyleneuracil
Authors: Pease H. L.
Published: November 2006

A method is described for determining residues of an experimental herbicide, based on Lenacil (3‐cyclo‐hexyl‐5,6‐trimethyleneuracil) in soil and sugar beets. The procedure is based on the gas chromatographic measurement of Lenacil after extraction from the substrate with an alkaline solution and subsequently partitioned into an organic solvent. Intermediate cleanup steps are required. The sensitivity of the method is about 0·04 ppm based on a 25‐g sample, with an average recovery of better than 80%.
Nitrogen fractions and soluble carbohydrates in Italian ryegrass II.—Effects of light intensity, form and level of nitrogen
Authors: Nowakowski T. Z. , Cunningham R. K.
Published: November 2006

S.22 Italian ryegrass grown in a glasshouse during June on clay loam soil at three light intensities (100, 68 and 44% of daylight), was given 6 amounts of N (0–500 ppm) as NH4+‐N or NO3−‐N. Grass grew best in 100% daylight, and with NH4+‐N yields were most at 500 ppm and with NO3−‐N at 200 ppm. Total‐N, total soluble‐N and nitrate‐N, were much more, and protein‐N, amide‐N (psrticularly asparagine‐N) and α‐amino‐N much less in grass given NO3−‐N than in grass given NH4+‐N. These differences increased with increasing amounts of applied N. Shading, or increasing the amount of N increased total‐N, total soluble‐N, soluble organic‐N and nitrate‐N, and decreased protein‐N and soluble carbohydrates. Light intensity had most effect on the amount of solyble carbohydrates in grass given 100 ppm of N and the effect decreased with increasing amounts of N. ‘N‐Serve’ indirectly influenced the chemical composition of grass by maintaining N in the soil in the NH4+‐N form.
Leaf sampling for the determination of the phosphorus status of sorghum
Authors: Goldsworthy P. R. , Heathcote R. G.
Published: November 2006

The experiment described shows how the phosphorus content in a sample of sorghum leaf vanes with the position on the plant and the stage of growth at which the sample is taken. The best correlations between leaf‐phosphorus content and the grain yield of sorghum were obtained with samples from the upper or middle leaves, collected 4 or 5 weeks after sowing.