bluuebunny/crossref_metadata_2025 huggingface dataset:
Characterization of the Starch of Spirodela polyrrhiza
Authors: PANKEY R. D. , DRAUDT H. N. , DESROSIER N. W.
Published: August 2006

Starch was extracted from Spirodela polyrrhiza (L.) Schleid. and characterized as to shape, granule size and weight distribution, amylose content, temperature of gelatinization, and viscosity in relation to temperature.

The highest percent of starch for S. polyrrhisa was found in the sample collected after 14 hr of illumination in an atmosphere at 5% CO2. The added CO2 did not affect the starch content significantly, but did give more luxuriant growth. The starch was found to have simple, centric granules, spherical to slightly ovoid. The granules ranged from 1 to 8 μ, average diameter 3.85 μ. The weight average diameter was 4.86 μ. A dilute suspension of the starch gave a blue color with iodine. The amylose content was found to be 21%. The gelatinization temperature for starch of this size and amylose content was high. The gelatinization range was 94–98°C. The curves obtained from temperature vs. viscosity measurements were typical of those for other starches of similar size and amylose content.
The Pigments in Three Cultivars of the Common Onion (Allium cepa)
Authors: BRANDWEIN BERNARD J.
Published: August 2006

The flavonoid and anthocyanin pigments were isolated and identified in three onion cultivars: Southport Yellow Globe, Southport White Globe, and Southport Red Globe. All three varieties contain quercetin‐4′‐glucoside, quercetin‐3,4′‐diglucoside, quercetin‐4′,7‐diglucoside, and quercetin‐3‐glucoside. In addition, Southport Yellow Globe contains quercetin, and Southport Red Globe contains quercetin and peonidin‐3‐arabinoside.
Lipid Antioxidants in Plant Tissue
Authors: PRATT DAN E.
Published: August 2006

The antioxidant activities of several flavone glycosides and cinnamic acids were determined in lipid‐aqueous systems. Flavone glycosides, except rutin, possessed approximately the same antioxidant activity as their respective aglycone. Rutin was not as effective as its corresponding aglycone, quercetin. Quercetin derivatives were the only glycosides isolated from green onions, green‐pepper pods, green‐pepper seeds, and potato peels. Green‐onion tops also possessed a glycoside of myricetin. Caffeic acid was an effective antioxidant hut chlorogenic acid had no antioxidant activity.
Effect of Gamma Radiation Upon Cherries
Authors: MASSEY L. M. , ROBINSON W. B. , SPAID J. F. , SPLITTSTOESSER D. F. , VAN BUREN J. P. , KERTESZ Z. I.
Published: August 2006

The effect of gamma radiation upon the quality of sweet cherries was studied. Softening was detected which progressed rapidly above a threshold dose of approximately 50 kilorads and was related to the degradation of pectic constituents of the fruit. Although respiratory O2 consumption and CO2 evolution were stimulated during irradiation, the response subsided slowly after irradiation ceased. Color bleaching occurred only at the high doses. Despite a marked initial reduction in microbial contamination, extended storage periods showed increased microbial spoilage. A reduction in the development of brown‐rot during high‐temperature short‐time storage resulted from kilorad doses of radiation. There was a slightly increased rate of sulfur dioxide bleaching and increased yield of brined cherries, but this was accompanied by loss of texture of the finished product.
Influence of Prerigor, Rigor and Postrigor Freezing on Drip Losses and Protein Changes in Chicken Meat
Authors: KHAN A. W. , LENTZ C. P.
Published: August 2006

Tests made with chickens frozen before rigor, during rigor, and after rigor showed that the amount of drip exuded on thawing was greatest in poultry frozen during rigor. The loss of nitrogenous constituents and ribose increased proportionally with the amount of drip. Protein solubility was minimum, and cooking losses maximum, in poultry frozen during rigor. The factors responsible for drip loss in poultry appear to be similar, regardless of the stage of rigor mortis at which the meat was frozen. It is probable that more water froze out of muscle during the state of rigor, causing higher solute concentrations in the tissue. The higher solute concentration in the muscle tissue frozen during rigor may affect the solubility of proteins and their ability to reabsorb water on thawing, and thus affect tenderness and loss of drip.
Reactivity of Malonaldehyde with Food Constituents
Authors: KWON TAI‐WAN , MENZEL D. B. , OLCOTT H. S.
Published: August 2006

Malonaldehyde and/or substances closely resembling it occur in foods as decomposition products of oxidizing polyunsaturated fatty acids. The reaction of malonaldehyde with various food constituents was studied. In the presence of water, malonaldehyde exists mainly as its nonvolatile enolate anion. As such, it can react with amino acids, proteins, glycogen, and other food constituents to form products in which the malonaldehyde exists in bound form. Aqueous malonaldehyde can be converted to its volatile isomer by acidification only but acid and heat are necessary to release malonaldehyde from its bound state in proteins. These combined observations throw light on problems connected with the quantitative recovery of 2‐thiobarbituric‐acid‐reactive substances (TBRS) in moist foods. Proteins prepared from frozen tuna fish contained appreciable amount of bound TBRS.
The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor With Special Reference to Flavor
Authors: BOYD E. N. , KEENEY P. G. , PATTON S.
Published: August 2006

Monocarbonyl compounds in unroasted cocoa beans and chocolate liquor were converted to 2,4‐dinitrophenylhydrazones and then separated into methyl ketone, saturated aldehyde, 2.enal, and 2,4‐dienal fractions. In most comparisons the aldehydes were more concentrated in liquor than in unroasted beans, which contained more ketone. Over 30 derivatives, several within each class, were detected on thin‐layer plates. Spot densities were most intense in the region between the C4 and C7 standards. Differences among Accra, Arriba, and Bahia varieties involved relative concentrations of individual compounds rather than the presence or absence of specific carbonyls. Regeneration of carbonyls revealed each class to be a potent reservoir of aroma‐emitting compounds. Methyl ketones were cheese‐like; saturated aldehydes, waxy and fruity; 2.enals, oxidized, painty, and like old meat; 2,4‐dienals, nutmeg and spicy. From the quantitative data it was concluded that each carbonyl class is an important contributor to chocolate aroma.
Isolation and Spectral Characterization of Coumarins in Florida Grapefruit Peel Oil
Authors: FISHER JAMES F. , NORDBY HAROLD E.
Published: August 2006

Nine coumarins were isolated from Florida grapefruit peel oil. Some of their physical properties are given. Bergamottin, limettin, bergapten, and two formylated coumarins found during this investigation have not been reported previously in grapefruit.
The Changes of “Myosin B” (“Actomyosin”) During Storage of Rabbit Muscle. II. The Dissociation of “Myosin B” into Myosin A and Actin, and its Interaction with ATP
Authors: FUJIMAKI MASAO , ARAKAWA NOBUHIKO , OKITANI AKIHIRO , TAKAGI OSAMU
Published: August 2006

To elucidate the changes of “myosin B” during storage of rabbit muscle, investigation was made of the dissociation of “myosin B” into myosin A and actin, their content of “myosin B,” and the interaction of “myosin B” with ATP. The approximate contents of myosin A and actin in “myosin B” were variable, showing a maximum content of actin in “myosin B” extracted from the muscle at 2 days after slaughter. This can also be inferred from changes of viscosity and the salting‐out curve of “myosin B,” as recently shown. Moreover, the interaction between actin and myosin A in “myosin B” became less strong with the progress of aging.
Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine Muscles
Authors: BEECHER G. R. , CASSENS R. G. , HOEKSTRA W. G. , BRISKEY E. J.
Published: August 2006

The red fiber content of several porcine muscles was estimated by a histochemical method (affinity for Sudan Black B due to high intracellular lipid content) and a biochemical method (high succinic dehydrogenase activity). Even though the muscles varied widely in total lipid content, the histochemical method was comparable to the biochemical method in categorizing porcine muscles as red or white. Red muscles (> 40% red fibers) contained greater myoglobin concentrations and generally had longer post‐rigor sarcomeres than white (< 30% red fibers) muscles. Interrelationships of percent red fibers, succinic dehydrogenase activity, fat content, glycolytic rate, and post‐rigor contraction state were discussed.
Isolation of Mucoprotein in Bovine Skeletal Muscle
Authors: McINTOSH ELAINE NELSON
Published: August 2006

A mild method for the isolation of mucoprotein from bovine skeletal muscle is described. Minced skeletal muscle was extracted twice with neutral 0.6M KCl. The washed stromal residue was extracted twice with acetone, air‐dried, and pulverized. The stromal residue powder was extracted twice with 10% CaCl2. The pooled CaCl2 extracts were added to 1.5 volumes ice‐cold ethanol and refrigerated. The crude mucoprotein precipitate was obtained by centrifugation, and suspended in 5% sodium acetate. After extraction for 24 hr at 4°C, the mucoprotein suspension was filtered through Celite and purified. The final dried product was pulverized to a light tan powder. Dissolved in phosphate buffer, it gave a viscous milky‐white solution. Quantitative hexosamine and nitrogen values obtained at each major step of the isolation procedure are given, and their significance is discussed. Less than 10% of the total stromal residue hexosamine is ex‐tractable by CaCl2. The CaCl2‐extractable fraction was isolated and purified and designated the “soluble mucoprotein fraction.” Hydrolysates of this fraction were analyzed by paper chromatography. The consistent observation of galactosamine and glucuronic acid indicated that chondroitin sulfate was present. Glucosamine was also noted consistently, along with galactose, but their presence was not easily explained.
Anthocyanin Pigments in the Hybrid Grape Variety Rubired
Authors: SMITH RODNEY M. , LUH B. S.
Published: August 2006

The anthocyanins in Rubired grapes were extracted with 0.2% methanolie HCI, partially purified by adsorption on a Dowex‐50 W× 4 cation‐exchange column, eluted from the washed resin with acidified methanol, and the individual pigments separated by paper chromatography in two dimensions with n‐butanol‐ acetic ‐acid‐water (BAW 4:1:5 v/v) and acetic acid‐water‐cone HCl (AWH, 15:82:3) as solvents. The purified pigments were identified by their Rt values, the sugar moiety, partial acid hydrolysis, alkaline degradation products of the aglycoue, fluorescence under ultraviolet radiation, and absorption spectra. The pigments, in decreasing order of photodensitometer readings, were malvidiu 3,5‐diglucoside, peonidin 3,5‐diglucoside, malvidin 3‐monoglucoside, peouidin 3‐monoglucoside, delphinidin 3‐monoglucoside, petunidin 3‐monoglucoside, petunidin 3,5‐diglucoside, malvidin 3,5‐diglucoside acylated with p‐coumaric acid, malvidin 3‐monoglucoside acylated with p‐coumaric acid, peonidin 3‐monoglueoside acylated with p‐coumaric, and delphinidin 3,5‐diglucoside.
The Formation of Persistent Toxic Chlorohydrins in Foodstuffs by Fumigation with Ethylene Oxide and with Propylene Oxide
Authors: WESLEY F. , ROURKE B. , DARBISHIRE O.
Published: August 2006

Under conditions for effective fumigation with ethylene oxide or propylene oxide these reagents can combine not only with moisture but also with chlorine from the natural inorganic chloride content of foodstuffs, whereby the corresponding chlorohydrins are formed. Concentrations of ethylene chlorohydrin up to about 1000 ppm were found in whole spices and ground spice mixtures after commercial fumigation with ethylene oxide. These chlorohydrins are very toxic substances by all accounts; they also are sufficiently involatile and unreactive chemically to be persistent under food processing conditions.
Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter
Authors: HERRING H. K. , CASSENS R. G. , RRISKEY E. J.
Published: August 2006

Interrelationships of fiber diameter, sarcomere length, and tenderness were studied in 12 bovine muscles of horizontally placed and vertically suspended carcass sides. In comparison with the horizontally placed sides, the vertically suspended sides had greater sarcomere lengths in the psoas major, latissimus dorsi, and rectus femoris muscles. Conversely, vertical suspension permitted the longissimus dorsi, gluteus medius, adductor, biceps femoris, and semitendinosus muscles to shorten in sarcomere length. In general the differences in sareomere lengths of muscles (between sides) were associated (r=–.82 P <.01) with differences in fiber diameter. Differences in fiber diameter (between sides) were highly related to differences in shear force (r= .73, P <.01, as were differences in sarcomere length (T = ‐.80, P <.01). When museles shortened, there were corresponding decreases in sarcomere length, increases in fiber diameter, and decreases in tenderness.
Scoring vs. Comparative Rating of Sensory Quality of Wines
Authors: BAKER G. A. , OUGH C. S. , AMERINE M. A.
Published: August 2006

One hundred and fifty wines of different types and regions were scored by 11 experienced judges by two methods (scoring and comparative rating). It was thought that the second method (which included a reference wine) would give more stable and consistent results than the standard method. For some categories of wines the standard method resulted in more stable and consistent responses, but for other categories the reverse is true. For some judges and for some categories of wines the two methods were practically identical. The reactions of the judges to the two methods varied greatly.
Effect of Hypoxanthine on the Flavor of Fresh and Stored Low‐Dose‐Irradiated Petrale Sole Fillets
Authors: SPINELLI JOHN
Published: August 2006

Dilute aqueous solutions of hypoxanthine were found to he predominantly hitter. Triangle tests showed, however, that the addition of hypoxanthine to fresh and stored low‐dose irradiated petrale sole containing less than 106 bacteria per gram did not alter flavor. Flavor alteration due to added hypoxanthine was detectable in the irradiated fish only when the total bacterial counts exceeded 106.
Changes in Chlorophylls and Spectrally Related Pigments During Ripening of Capsicum frutescens
Authors: SCHANDERL S. H. , LYNN DENISE Y. C.
Published: August 2006

Hungarian yellow wax peppers (Capsicum frutescens) were selected at progressive stages of ripening. During these turning stages, compounds appeared which were separated by two‐dimensional thin‐layer chromatography and their spectra determined. Chlorophylls a and b and five or more pink fluorescent compounds were detected at different ripening stages of the immature fruit. Two compounds were the last to disappear and are thought to be somewhat more stable degradation products of chlorophylls n and b. No pink fluorescent compounds were found in the fully mature pepper.
Equilibrium Vapor Pressure of Frozen Bovine Muscle
Authors: DYER DAVID F. , CARPENTER DEWEY K. , SUNDERLAND J. EDWARD
Published: August 2006

An experimental study of the equilibrium vapor pressure of frozen bovine muscle is presented for a temperature range of −23°C to −1°C. Measurements are presented for round, sirloin, and T‐bone steak. The results show that the equilibrium vapor pressure of beef is approximately 20% lower than the vapor pressure of pure ice at the same temperature. An interpretation of the experiments attributes the vapor‐pressure depression to dissolved solute species in the frozen liquid phase of the beef muscle. To determine the role of the solid meat matrix in the vapor‐pressure depression, experimental measurements are also presented for the vapor pressure of the frozen liquid phase, which can be mechanically removed from the meat by squeezing at room temperature. The vapor pressure of this phase at a given temperature lies between that of beef muscle and pure ice. This result is interpreted by the use of a simple model which idealizes the beef muscle as a cross‐linked ionic network which contains not only soluble and mobile ionic species but also ions and other hydrophilic groups which are permanently attached to the network. Because of the presence of these permanently attached groups, more solute particles are present in the frozen liquid phase when it is incorporated in the meat matrix than when it is removed. Since the magnitude of the vapor‐pressure depression increases with the concentration of dissolved solute species, the depression is greater when the meat matrix is present. These ideas are consistent with the observed temperature coefficient of the vapor pressure, which is larger for frozen beef muscle than for the separate frozen liquid phase.
Chlorophylls a and b in Green Vegetables: A Comparison of Procedures
Authors: NUTTING MARVEL‐DARE , BECKER ROBERT
Published: August 2006

A critical comparison was made of a resin separation and two sets of equations for quantitative determination of chlorophyll a and chlorophyll b and pheophytin a and pheophytin b in green vegetables. Each of the three procedures proved equally good, depending on the product analyzed, the time available, and whether the results are desired as total chlorophyll or chlorophyll a/b ratios.
A Physiological Basis of Taste Sensation
Authors: BEIDLER LLOYD M.
Published: August 2006

Taste stimuli are adsorbed to the receptors of taste buds. This leads to a change in the receptor membrane permeability and an excitation of the taste nerves. The quantitative relation between the magnitude of taste receptor response and the concentration of the stimulus can be expressed by a hyperbolic equation. Application of this equation to human taste responses is useful for further predictions and generalizations.
Characterization of Mucoprotein in Bovine Skeletal Muscle
Authors: MCINTOSH ELAINE NELSON
Published: August 2006

Mucoprotein was isolated from bovine skeletal muscle by extraction with CaCl2, and characterized. The results indicate that chondroitin sulfate is the sole mucopolysaccharide present in bovine skeletal muscle. It is linked to a protein that contains the same carbohydrate prosthetic grouping, regardless of method of isolation. This carbohydrate portion contains glucuronic acid, glucosamine, and galactose. It appears that virtually all of the mucopolysaccharide is protein bound. The mucoprotein is acted upon by hyaluronidase, papain, and lysozyme. The complex was non‐heat‐coagulable, a property typical of glycoproteins. A commercial preparation of chondroitin sulfate from bovine tracheal cartilage was also studied. It was found to contain a mucoprotein complex which was similar to that isolated from bovine skeletal muscle.
Effects of pH and Temperature on the Carbonyls and Aromas Produced in Heated Amino Acid‐Sugar Mixtures
Authors: EL'ODÉ KARAM E. , DORNSEIFER THEODORE P. , KEITH ELIZABETH S. , POWERS JOHN J.
Published: August 2006

Solutions of glycine, glutamic acid, lysine, methionine, and phenylalanine adjusted to pH 6.5 were reacted separately with glucose, fructose, maltose, and sucrose at 100 and 180°C. Some of the aromas generated were reminiscent of foods, whereas others were distinctly unpleasant. Ethanal, propanal, acetone, isobutanal, aerolein, butanal, 2‐butanone, 2,3‐butane‐dione, erotanal, 2‐pentanone, and heptanal were identified as end products in one or more of the 20 mixtures. The glutamic acid‐glucose mixture was also heated at 100 and 180°C after being adjusted to pH 5.0 and 8.0. Of the compounds above, isobutanal and heptanal were not formed. Pentaual was formed at 100° but not at 180°C. A synthetic potato medium containing glucose and glutamic acid heated at 100°C yielded ethanal, propanal, acetone, butanal, 2‐butanone, 2,3‐butanedione, and crotonal. A potato extract heated at 180° differed from the synthetic potato medium heated at 100° in the products formed. Not formed were 2‐butanone and 2,3‐butauedione; pentanal, heptanal and hexen‐l‐al were formed. In all, 85 carbonyls were detected in the various mixtures or substrates.
Structure of Spores of Rough and Smooth Variants of Bacillus Stearothermophilus with Special Reference to Their Heat Resistance
Authors: ROTMAN Y. , FIELDS M. L.
Published: August 2006

A single‐cell method was used to separate two variant forms of Bacillus stearothermophilus. The heat resistance of rough and smooth variant spores was determined. The D250°F values for the smooth and rough variants were respectively 2.32 and 1.42 min. Thin sections of spores of both variants revealed that there were three layers in the spore wall of both variants. In the smooth variant, however, these layers adhere together whereas in the rough they separated. Also, the spore wall was thicker in the smooth variant than in the rough variant. Immediately adjacent to the spore wall of the smooth variant was a “two‐layer” area of less electron density than the spore wall. The cortex was thicker in the rough variant than in the smooth. The spore core wall, or a layer surrounding the core of the spore, was present in the rough variant hut not in the smooth.
Certain Physiological and Biochemical Changes in Greenhouse‐Grown Tomatoes (Lycopersicon Esculentum Mill.)
Authors: DALAL K. B. , SALUNKHE D. K. , OLSON L. E.
Published: August 2006

Tomatoes of V. R. Moscow and Fireball varieties grown in a greenhouse varied markedly from previously reported data on field‐grown lots of the same varieties with regards to total titratable acidity, color development, free reducing sugars, pectins, volatile reducing substances (VRS), organic acids, and ascorbic acid. Concentrations of all the nonvolatile attributes except total titratable acidity (%) were low as compared with field‐ripened tomatoes. Lower concentrations of VRS, organic acids (mg/100 g), and sugars (%) considerably affected flavor, aroma, and taste in greenhouse tomatoes. Color (beta‐carotene and lycopene) development was defective. In general, tomatoes grown in the greenhouse were “flat” and tasteless.
The Effect of Pre‐Slaughter Environmental Temperature and Post‐Mortem Treatment Upon Some Characteristics of Ovine Muscle. I. Shortening and pH
Authors: COOK C. F. , LANGSWORTH R. F.
Published: August 2006

A study was made of the effect of various postmortem incubation temperatures upon some physical and chemical characteristics of ovine muscle obtained from animals subjected, before slaughter, to various environmental temperatures. Unfrozen and pre‐rigor frozen muscles were studied.

Pre‐slaughter treatment did not significantly affect muscle shortening or pH after 24 hr of incubation of unfrozen or pre‐rigor frozen muscle. Incubation temperatures significantly influenced the rate of change of pH and shortening as well as the final values obtained after 24 hr. These values were also affected by pre‐rigor freezing and subsequent thawing. Minimum shortening in unfrozen muscle occurred at incubation temperatures between 5 and 20°C. For pre‐rigor frozen muscle, shortening values increased with increasing thawing temperatures. Unfrozen and pre‐rigor frozen muscle incubated at temperatures between 0 and 40°C showed similar pH patterns after 24 hr, with minimum values for temperatures between 5 and 20°C.
The Relation of Structure to Antioxidant Activity of Quercetin and Some of Its Derivatives I. Primary Activity
Authors: LETAN A.
Published: August 2006

The primary antioxidant activity of quercetin and some of its derivatives was studied in the 36–70°C range in dry systems, using two fatty‐ester substrates, respectively with linoleate and linolenate, as the main constituent undergoing oxidation. Metal contamination was avoided as far as possible, and any residual traces of metals in the thoroughly purified esters were chelated with citric acid.

Methylation of the 3, or 5, or 3 and 7, or 5 and 7 hydroxyls of the quercetin molecule led to considerable reduction of the antioxidant activity, while reduction due to methylation of the 7 hydroxyl was slight. Methylation of the 3′, or 4′, or 3′ and 4′ hydroxyls, or of any single hydroxyl of the B ring, and of an additional hydroxyl or hydroxyls of the A ring, led to a drastic reduction (to 11% or less); the 3,7,3′,4′ tetramethoxy derivative was found to be completely inactive. Hydrogenation of the 2,3 double bond resulted in an antioxidant (dihydroquercetin) with only about half the activity of qnercetin.

The primary antioxidant activity of quercetin seems to be a function of the molecule as a whole and cannot be regarded as an additive property of active hydroxyls. The effect produced by methylation of a particular hydroxyl may, however, be related to the probability of formation of a stabilized free radical by the hydroxyl in question.

The type of the substituted alkyl radical had little or no effect on the activity of the derivative, but replacement of a hydroxyl with hydrogen failed to produce the same effect as methylation of the same hydroxyl.

No indication was found of pro‐oxidant activity of the meta‐hydroxyl grouping in the A ring.
The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose
Authors: SUGISAWA HIRQSHI , EDO HIROSHI
Published: August 2006

This paper describes separation and identification of oligosaccharides in caramel made by heating glucose at 150°C without a catalyst. Kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, gentiobiose, and 1,6‐anhydroglucose were isolated, and identified as their crystalline β‐acetates from the pyrolysate of glucose. Trehalose, isomaltotriose, and panose were tentatively identified by paper chromatography and paper ionophoresis.
The Effect of Environmental Variables on the Processing of Sweetpotatoes into Flakes and on Some Properties of Their Isolated Starches
Authors: BERTONIERE NOELIE R. , McLEMORE TAYLOR A. , HASLING VERA C. , CATALANO EDWIN A. , DEOBALD HAROLD J.
Published: August 2006

Freshly harvested uncured sweetpotatoes were successfully processed into precooked dehydrated sweetpotato flakes by the controlled addition of amylolytic enzymes to the cooked puree prior to drying. The enzyme concentration required decreased as the harvesting sea‐son and storage period progressed. Reaction time was not critical when the enzyme concentration was not excessive. The puree was readily liquefied by commercial amylases, but the reducing sugar content of the flakes was not increased.

To determine whether there might be a correlation between starch properties and the decreasing enzyme requirement, the effects of postharvest treatments of the sweetpotato were studied. The amylose content, pasting properties, and susceptibility to amylolysis of the isolated starch were determined. Curing with both optimum and prolonged storage effected changes in the pasting properties of the isolated starches. However, neither the susceptibilities of the starches to amylolysis nor their amylose contents were affected. Time of harvest and short‐term storage of the uncured roots did not alter any of the starch properties investigated. The processing characteristics of the sweetpotato could not be correlated directly to the properties of the isolated starches. It was observed, however, that although the starch fraction in the cooked puree was not saccharified by the amylolytic enzymes used in processing, β‐amylase was not inhibited in its action on the isolated starches.
Removal of Bacteria from Food Raw Materials by Electrophoresis
Authors: TANIKAWA EHCHI , MOTOHIRO TERUSHIGE , AKIBA MINORU
Published: August 2006

To determine proper conditions for removal of bacteria from food by electrophoresis, a microscopic study was made of the influences of electrical double layer, intensity of electrical field, electric density gradient, pH of the buffer solution, ionic strength of buffer solution, stage of growth of bacteria, and anion surface‐active agent upon the electropboretie mobility of some species of bacteria. The effect of the electrical double layer between the electrophoretic cell wall and bacterial solution was determined. The observed mobility of the bacteria was smaller at the upper and bottom sides of the cell than the true mobility, and was larger at the center of the cell. The migration velocity (μ/sec) of the bacterial cell is proportional to the intensity of the electric field. The mobility of the bacteria increased at random with increased voltage. The mobility of the bacteria varied directly with the pH value of the buffer solution in which they were suspended. With increase of ionic strength of buffer solution, the mobility of bacterial cells decreased for each species of bacteria used. The mobilities of some sporeforming bacteria varied at various stages of the growth period: mobility increased rapidly after germination and during the logarithmic phase, decreased for vegetative cells in the stationary phase, and decreased much more as the cells entered the sporeforming stage. Bacterial mobility was increased substantially by sodium tetradecyl sulfate.
A New Medium and “mimic” MPN Method for Clostridium perfringens Isolation and Enumeration
Authors: GREEN JOHN H. , LITSKY WARREN
Published: August 2006

A new medium and “mimic” MPN method for the isolation and enumeration of Clostridium perfringens are described. A MPN technique is employed, followed by the confirmation of each MPN tube for the presence or absence of sulfite‐reducing anaerobes. The medium and method were compared statistically with the existing sulfite‐polymyxin‐sulfadiazine (SPS) agar method, and found significantly better by a factor of 2.
Formation of Higher Alcohols During Grape Juice Fermentations at Various Temperatures
Authors: OUGH C. S. , GUYMON J. F. , CROWELL E. A.
Published: August 2006

Significant effects of fermentation temperature on the formation of fusel oils in grape juice media were demonstrated. Isoamyl alcohol was formed most abundantly at 70–80°F, and n‐propyl alcohol least abundantly. Isobutyl alcohol formation seems fairly independent of fermentation temperature. The formation of active amyl alcohol was affected but slightly, in a manner similar to isoamyl. The levels of the sum of the two amyl alcohols formed were 6–131% (averaging 47%) higher with fermentation at 70 or 80°F than with fermentation at 50°F. This effect is considered significant for commercial practice. Possible interpretations of the results are discussed along with pathways of higher alcohol formation.
Ultracentrifugal Analysis of Changes in the Composition of Myofibrillar Protein Extracts Obtained from Fresh and Frozen Cod Muscle
Authors: KING FREDERICK J.
Published: August 2006

Extracts prepared from stored frozen cod muscle showed that the extractability of components detected by ultracentrifugal analysis changed at different rates from the extractability of total myofibrillar protein. Analogous results were obtained by storing extracts as “model systems”. The results consistently supported the postulated reaction equilibria: F‐actomyosin ⇋ G‐actomyosin ⇋ G‐actin plus myosin ⇋ inextractable protein.
Volatile Flavor and Aroma Components of Pineapple Ill. The Sulfur‐Containing Components
Authors: RODIN J. O. , COULSON DALE M. , SILVERSTEIN ROBERT M. , LEEPER ROBERT W.
Published: August 2006

Methyl β‐methylthiopropionate and ethyl β‐methylthiopropionate were isolated and identified from pineapple flavor concentrate. These are the major volatile sulfur‐containing compounds present. Also detected were two minor sulfur‐containing compounds. The total volatile sulfur content of pineapple flavor concentrate was found to be 0.4–1.0% (13–32 ppb based on whole pineapple).
The Carotenoids of Muskmelons
Authors: CURL A. LAURENCE
Published: August 2006

The carotenoid mixture of orange‐fleshed muskmelons consisted predominantly of β‐carotene. γ‐Carotene was the next most abundant constituent. Small amounts of phytoene, phytofluene, α‐carotene, lutein, zeaxanthin, violaxanthin, luteoxanthins, and apparently neoxanthin were found. Monols and monoepoxide dials were found in small amounts, and a fraction, perhaps monoepoxide monols, in very small amount. In the ripening of the fruit there is a considerable buildup of p‐carotene, and to a lesser extent of β‐carotene.
Desulfovibrio aestuarii, the Causative Agent of Hydrogen Sulfide Spoilage of Fermenting Olive Brines
Authors: LEVIN ROBERT E. , VAUGHN REESE H.
Published: August 2006

Desuljovibrio aestuarii was found in concentrations as great as 2 × 106 per ml in fermenting malodorous sulfureted olive brines. Of 268 commercial brine tanks randomly sampled, 46 (17.6%) yielded positive enrichments for D. aestuarii.
Stability of Malic Enzyme in Fish Flesh at +3° C
Authors: GOULD EDITH
Published: August 2006

An increase in endogenous malic enzyme in tissue fluid, previously noted in frozen and thawed fish, does not occur in unfrozen fish. In tissue pasteurized by low‐level gamma irradiation, malie enzyme activity remained constant for 21 days at +3°C. At higher levels of gamma radiation, activity was lost.
A New Pectic Acid Transeliminase Produced Exocellularly by a Bacillus
Authors: HASEGAWA S. , NAGEL C. W.
Published: August 2006

A new type of endo‐pectic acid transeliminase was isolated from the culture medium of a strain of Bacillus. The enzyme attacked pectic substances randomly and produced un saturated trigalacturonic acid as the major end product. The optimum pH on either acid‐soluble pectic acid or tetragalaeturonic acid was 9.3–9.7, and the enzyme required calcium ions for maximum activity. Strontium was the only other divalent cation which stimulated activity. Trigalacturonic acid was attacked very slowly. The major site of attack of tetragalacturonic acid was the glycosidic bond on the nonreducing end. Unsaturated tetragalacturonic acid was also attacked at the central bond. The cleavage of pentagalacturouic acid occurred preferentially at bond 3, followed by 4 and 2, in order. The glycosidic bond on the reducing end is called bond 1. With unsaturated pentagalacturonic acid, it was concluded that the major site of cleavage was at bond 3, with a much slower rate at bond 2.
Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. I. Effect of Water on the Autocatalyzed Oxidation
Authors: MALONEY JOHN F. , LABUZA THEODORE P. , WALLACE DAVID H. , KAREL MARCUS
Published: August 2006

Oxidation of methyl linoleate was studied in a freeze‐dried model system based on micro‐crystalline cellulose. Oxidation was followed manometrically in samples adjusted to various water activities ranging from approximately 0 to approximately 0.6.

Water was found (as determined from induction period and rate data) to have an inhibitory effect on the oxidation reaction, varying with water activity up to values of 0.5.

Evaluation of the rate data indicates that the inhibitory effect of water is most pronounced in the initial stages of oxidation, including the period during which the hydroperoxide decomposition follows monomolecular decomposition kinetics. Possible interpretations of the observed water effect and its significance to the general problem of lipid oxidation in dehydrated foods are discussed.
Identification of Some Trace Lipids in Honey
Authors: SMITH M. R. , McCAUGHEY W. F.
Published: August 2006

The trace lipids of cotton honey were extracted with Skellysolve B and diethyl ether. The crude lipid extract was subjected to trans‐esterification, purified on a silicic acid column, and analyzed by gas‐liquid chromatography. For further confirmation the crude lipid extract was saponified and the fatty acids identified by reverse‐phase chromatography. The infrared spectrum of the crude lipid extract and methyl esters showed absorption bands typical of alkane and ester groups. Palmitic and oleic acids were respectively found in relative concentrations of 26.7 and 60.370, along with small amounts of lauric, stearic, and linoleic acids.
A Thin‐Layer Chromatographic‐Calorimetric Method for Determining Naringin in Grapefruit
Authors: FISHER JAMES F. , NORDBY HAROLD E. , KEW THEO. J.
Published: August 2006

An analytical method for determining naringin in grapefruit is presented. The procedure involves preparing the sample by filtration, evaporation, and coagulation followed by centrifugation. The naringin is then separated from its tasteless isomer by thin‐layer chromatography, and the naringin is recovered from the chromatoplate. A modified Davis test is employed for calorimetric analysis.
Relation Between Scald of Montmorency Cherries and Oxygen Content in Soak Tanks
Authors: DEKAZOS ELIAS D.
Published: August 2006

In studies of oxygen concentration and scald in commercial soak tanks, scald developed in bruised cherries in tanks with low oxygen concentration in the water. Laboratory experiments with bruised cherries in water or in a nitrogen atmosphere showed that 2 ppm of oxygen is the critical level below which scald develops. No scald developed on bruised cherries kept in water with an almost constant oxygen level of 8.6 ppm, obtained by saturating the water with air at room temperature (23°C) for 91/2 hr.

In 1965 the Air‐Aqua aeration system was tested under controlled tank storage conditions in Pennsylvania. It proved to be an effective means of increasing the oxygen level of water, thus controlling cherry scald. Aeration also provided more uniform temperatures in the tanks.
Resistant Bacteria on Antibiotic‐Treated Fish
Authors: ADAMS R. , LERKE P. , FARBER L.
Published: August 2006

Fillets of English sole (Parophrys vetulus) dipped in solutions containing 5 μg/ml of chlortetracycline (CTC) or oxytetracycline (OTC) showed a gradual increase in number of antibiotic‐resistant organisms under storage at 5°C. There was a strong selection for bacteria able to tolerate up to 5 μg of antibiotic, although organisms showing greater resistance also appeared. There was marked cross‐resistance to both antibiotics. Fillets which had been heavily contaminated with resistant bacteria at the time of antibiotic treatment still had a shelf life considerably longer than that of untreated controls. When fillets carried a mixed population of sensitive and resistant bacteria, the latter exhibited no selective growth advantage in the absence of antibiotic.
Bacterial Flora Associated with Rapid‐Processed Ham
Authors: BARBE CHARLES D. , MANDIGO R. W. , HENRICKSON R. L.
Published: August 2006

Recent work at Oklahoma State University has shown that ham can he satisfactorily processed in less than 15 hr from time of slaughter by accelerated processing techniques. Since these techniques by‐pass the conventional ZP‐hr chilling treatment, the number and types of bacteria present are of concern.

A total of 40 (20 right and 20 left) hams were alternately assigned to either rapid or conventional processing methods following separation from their respective sides. Total bacterial counts were determined from representative samples of both fresh and cured muscle tissue aseptically removed from each ham at specified sampling points. The selective effects of processing temperature, pH, and processing techniques were evaluated in terms of bacterial flora common to the rapid and conventionally processed hams. Aerobic bacteria and pH measurements were statistically analyzed. Anaerobic spore populations were estimated by the most probable number method. The low incidence of anaerobic spores quantitated (4 of 38) limited the analysis of variance to evaluating differences in the total bacterial population. A comparison of the final mean pH values indicates that rapid processing does not appreciably affect the ultimate pH value. Because of the curing ingredients, pH, smoking, cooking, and the rapidity of processing, results indicated a inajor reduction in associative vegetative bacteria during the various stages of processing. Results reveal no significant bacteriological problems in the “new” concept on complete processing prior to initial chilling.
Organoleptic Evaluation of Three Phenols Present in Wood Smoke
Authors: WASSERMAN AARON E.
Published: August 2006

Guaiacol, 4‐methyl guaiacol, and 2,6‐di–methoxyphenol, components of wood smoke condensates, were evaluated organoleptically. Mean panel thresholds of the taste and odor in water and the odor in mineral oil were determined for each compound. The majority of the panel characterized the compounds as being smoky in odor and taste, although phecolic characteristics were also present. The relative effectiveness of each compound in the over–all flavor picture was shown by the ratio (concentration in smoke/threshold concentration). Guaiaeol had the largest index, whereas 2,6–dimethoxyphenol, which was present in smoke condensate in greatest concentration, had a considerably lower value. Mixing the three compounds in the approximate concentrations found in the smoke condensate did not give the desirable characteristic aroma. Trace components must also be considered for their effect in the over–all flavor pattern.
Complexes of Dye and Soy Protein as Substrate for Proteolytic Enzymes, and Simple Calorimetric Determination of Their Activity
Authors: ILANY‐FEIGENBAUM J.
Published: August 2006

Insoluble dye‐protein complexes like carmine‐fibrin, were prepared from soybean oil meal and various dyestuffs. Soy‐carmine and especially soy‐amido black were the most suitable substrates for proteolytic enzymes, tinting the test mixtures only after digestion of the proteins. They are easier and simpler to prepare than carmine‐fibrin. These soy‐dye complexes may be used in qualitative, semi and quantitative calorimetric determination of the activity of proteolytic enzymes.
Volatile Components of Bartlett Pear. V.
Authors: HEINZ D. E. , JENNINGS W. G.
Published: August 2006

The volatile essence of fresh, ripe Bartlett pears was separated into individual compounds by repetitive gas‐liquid chromatography. Techniques used for characterization included retention data; infrared, ultraviolet, nuclear magnetic resonance, and mass spectroscopy; melting points, and formation of appropriate derivatives. The compounds identified include: ethanol, n‐propanol, n‐butanol, n‐pentanol, n‐hexanol, n‐octanol; methyl, ethyl, n‐propyl, n‐hutyl, n‐pentyl; n‐hexyl, n‐heptyl, and n‐octyl acetate; and the methyl and ethyl esters of n‐octanoic, 3‐hydroxyoctanoic, trans :2‐octenoic, n‐decanoic, cis:4‐decenoic, trans:2‐decenoic, trans :2‐cis:4‐decadienoic, and trans:2‐trans:4‐decadienoic acids. Possible biosynthetic pathways for the formation of the higher‐boiling methyl and ethyl esters are discussed.
Reaction of Tetrazolium Salts with Sulfated Polysaccharides and Other Hydrocolloids
Authors: GRAHAM HORACE D.
Published: August 2006

SUMMARY— Triphenyltetrazolium chloride, (TTC), selectively precipitates carrageenan and other sulfated hydrocolloids in the presence of neutral, carboxylic and phosphorylated polysaccharides. Agar is not precipitated. Tetrazolium blue (TB) precipitates both the sulfated and carboxylic polysaccharides but does not precipitate phosphorylated and neutral polysaccharides.

Except for “weak” reactions with mucin, gum karaya, sodium alginate, and polysaccharides B‐1459 (NRRL); tetrazolium red, neotetrazolium chloride and tetrazolium violet precipitate only sulfated polysaccharides. Although in aqueous dispersion the proteins were not precipitated by any of the tetrazolium salts, when these salts are added to milk (containing no added carrageenan), copious precipitation occurred.

Carrageenan was isolated from milk, milk products and other complex milieu by precipitation with 2, 3, 5, ‐triphenyl‐tetrazolium chloride. The proteins were precipitated simultaneously. The mixed carrageenan‐protein precipitate was then analyzed for carrageenan by hydrolyzing it with hydrochloric acid and assaying for sulfate by the barium chloranilate method.

Mixtures of sulfated, carboxylic and neutral polysaccharides were resolved by precipitating the sulfated polysaccharide with 2, 3, Atriphenyltetrazolium chloride. After centrifugation and/or filtration to remove the precipitate, the filtrate was treated with tetrazolium blue to precipitate the carboxylic polysaccharide. The neutral polysaccharide remained in the supernatant. Solubility studies have shown that the carrageenan‐TT precipitate is highly insoluble in sodium chloride, sodium sulfate, magnesium chloride and other salt solutions.

The method developed allows the use of tetrazolium salts to differentiate between and to separate the main groups (sulfated, carboxylic, and neutral) polysaccharides. After separation, the individual polysaccharides may be determined quantitatively by suitable analytical methods.
Interaction Between Polyphosphates and Meat
Authors: INKLAAR P. A.
Published: August 2006

SUMMARY— It was demonstrated by dialysis and by extraction—centrifugation procedures, with and without the addition of phosphates, that phosphates do not complex with the calcium bound to meat proteins. Results indicate that about 60% of the calcium and 20% of the magnesium naturally present in meat are firmly bound to the meat proteins and are not available to react with added phosphates.
Molecular Properties of Post‐Mortem Muscle.
Authors: ROBSON RICHARD M. , GOLL D. E. , MAIN M. J.
Published: August 2006

SUMMARY— Post‐mortem changes in nucleoside triphosphatase activity of bovine myosin B have been studied by using several different modifiers with either 5 mM ATP or 5 mM ITP as substrate at ionic strengths (r/2) of 0.09, 0.19, or 0.52. Enzymic activity was determined by measuring the release of inorganic phosphate. There was very little difference in enzymic activity between myosin B isolated from prerigor, rigor (24 hr post‐mortem) or post‐rigor (312 hr post‐mortem) muscle stored at either 2° or 16°C except that the specific activity of myosin B prepared from muscle stored for 12–24, hr post‐mortem was higher than activity of myosin B prepared immediately after death. This increase cannot be explained in terms of rigor shortening, but suggests that a change in myosin conformation or in the nature of the actin‐myosin interaction occurs in post‐mortem muscle. If an actin‐myosin interaction occurs during rigor mortis and if this association remains unchanged during extraction of myosin B, then the very low Mg++‐modified myosin B enzymic activities obtained at Γ/2 = 0.19 and 0.52 indicate that this interaction is not irreversible. Extraction in the absence of ATP produced a myosin B whose ATPase activity was markedly inhibited by trace amounts of Mg++. This may be due to the absence of a‐actinin in these myosin B preparations. No consistent differences in activation energies were found either at Γ/2 = 0.19 or 0.52 among the NTPase reactions of myosin B samples prepared from muscle after various times of post‐mortem storage.
Objective Measurement of Connective Tissue Tenacity of Poultry Meat
Authors: POOL MORRIS F.
Published: August 2006

SUMMARY— A direct, objective method was developed for measuring the cohesive force holding the fibers and fiber bundles of poultry meat together, i.e., the connective tissue tenacity. The method consists of cutting out uniform cylinders of cooked muscle with the fibers parallel to the plane ends of the cylinder, attaching metal plates to the cylinder ends by a special adhesive that forms strong bonds with moist tissue, and measuring the force and work required to tear the meat sample apart in a recording tensile tester. Ability of the method to measure the cohesiveness between fibers, independent of the force required to shear across the fibers, was evaluated by determining connective tissue tenacity, shear force, alkali insoluble hydroxyproline (index of collagen), and taste panel reactions on cooked muscle samples varying with respect to age of bird, post‐mortem aging condition, freeze‐drying, and cooking time. Connective tissue tenacity was directly correlated with alkali insoluble hydroxyproline (r = 0.91, P < 0.001), inversely related to cooking time, and in general appeared to be a good measure of the connective tissue component of toughness as differentiated from the component related to force required to shear across the fibers. The method will be useful in objectively measuring the quality defect of lack of cohesiveness in canned, freeze‐dried, and irradiated poultry meat, and should be of general value in all research on meat quality.