bluuebunny/crossref_metadata_2025 huggingface dataset:
Yield, nitrate levels and sensory properties of spinach as influenced by organic and mineral nitrogen fertiliser levels
Authors: Maga Joseph A. , Moore Frank D. , Oshima Nagayoshi
Published: November 2006

Spinach was fertilised at two levels of nitrogen, 140 kg/ha (x) and 420 kg/ha (3x), using split applications of ammonium sulphate and dried blood as nitrogen sources. A single application of ammonium sulphate (x) 19 days prior to harvest was also tested. A no‐nitrogen control was also employed. The x rate of mineral nitrogen produced statistically the same yield as the 3x organic source but at a lower tissue nitrate level. The 3x mineral fertiliser produced both the highest yield and nitrate concentration. Excluding late fertiliser application, nitrate levels were closely related to yield and dependent upon rate of nitrogen availability from each of the two sources. Late application of mineral nitrogen did not increase yield over a no‐nitrogen application control, but resulted in an eight‐fold increase in tissue nitrate. Triangle taste panels demonstrated significant differences in raw, cooked, and frozen samples when comparing the no‐nitrogen application against both the 3x organic and mineral nitrogen applications and the late mineral application. No significant sensory differences resulted between organic and mineral fertilisers at either application level. Colour measurements revealed that higher nitrogen application darkened colour. Organic sources gave darker colours than corresponding mineral fertiliser levels. Late application of mineral nitrogen resulted in the darkest colour. Gas–liquid chromatography headspace scans demonstrated that increasing nitrogen rates from x to 3x approximately doubled total peak area. No qualitative differences were noted. Late application of mineral fertiliser resulted in a headspace scan similar to those obtained at the 3x nitrogen rates.
Efficiency of bacterial protein synthesis in the rumen of sheep receiving a diet of sugar beet pulp and barley
Authors: Chamberlain David G. , Thomas Philip C. , Wilson Agnes G.
Published: November 2006

Eight sheep fitted with both rumen and duodenal re‐entrant cannulae were used to investigate the digestion of a diet consisting of 60% molassed sugar beet pulp and 40% ground barley. Molar proportions of acetic acid in the rumen varied from 55 to 66%, of propionic acid from 15 to 26% and of butyric acid from 12 to 19%. On average, 69.1 ± 1.2% of the dietary organic matter was digested in the rumen and 89.9 ± 0.4% in the whole digestive tract. Corresponding figures for gross energy were 64.4 ± 1.4% and 87.4 ± 0.4%, for cellulose 82.8 ± 1.4% and 86.3 ± 0.8% and for α‐linked glucose polymers were 91.6 ± 0.9% and 100 ± 0%. There were only small differences in the extent of digestion of these constituents in the rumen between animals and the mean production of total short‐chain fatty acids was 55.5 ± 1.6% of the digestible energy.

The mean daily amount of nitrogen entering the duodenum was 11.1 ± 5.1% greater than the dietary intake and the apparent digestibility of nitrogen was 76.7 ± 1.0%. Calculation of bacterial protein using α‐±‐diaminopimelic acid as a marker, indicated that bacterial protein constituted about 80% of the total protein entering the duodenum and that the average efficiency of rumen protein synthesis was 14.31 ± 0.75 g crude protein/100 g OM “disappearing” in the rumen. With the exception of one animal in which the rumen ammonia concentration was especially high, the efficiency of protein synthesis varied between animals over only a narrow range and there was no evidence that efficiency was influenced by variation in the pattern of fermentation in the rumen.
Nutritive value to the growing pig of deoiled liquefied herring offal preserved with formic acid (fish silage)
Authors: Whittemore Colin T. , Taylor Alexander G.
Published: November 2006

Deoiled herring silage contained an average of 17.6% dry matter (DM) and per 100 g DM: 1.86 MJ GE, 12.1 g N, 5.5 g available lysine and 3.7 g oil. The apparent digestibility coefficients for growing pigs of gross energy (GE) and nitrogen (N) for a diet containing 25% herring silage DM and 75% barley meal DM were 0.83 and 0.91, and the efficiency of retention for digested N was 0.42. The digestible energy (DE) value for the deoiled herring silage was 17.9 MJ DE/kg DM and the digestible nitrogen (DN) value was 119 g DN/kg DM.
The temperature coefficient of beef ageing
Authors: Davey C. Lester , Gilbert Kevin V.
Published: November 2006

A study has been made of the effect of holding temperature on the ageing of beef sternomandibularis muscle. Ageing rate increased exponentially up to 40°C, rose more slowly to a maximum at 60°C, and then decreased sharply to approach zero at 75°C. The temperature coefficient of ageing was 2.4 and was constant over the range 0–40°C. This high Q10 was reflected in the high positive enthalpy of activation, (61.5 kJ). The extent of ageing was also sensitive to holding temperature; maximal extent of ageing was achieved up to ∼60°C, above this, the extent fell to a minimum at ∼65°C, despite the fact that the initial ageing rate at this temperature was still quite high.
Localised occurrence of N‐nitrosopyrrolidine in fried bacon
Authors: Patterson Ronald L. S. , Taylor Alexander A. , Mottram Donald S. , Gough Terry A.
Published: November 2006

Experiments have been carried out in which bacon rashers were fried to a final temperature of 140°C either whole or after division into lean, fat and rind. Where rashers were fried whole, similar levels of N‐nitrosopyrrolidine were found in the lean, fat, rind and exuded fat of individual bacon sides, although there was up to a ten‐fold difference between bacon from different sides. When the lean, fat and rind were fried separately, the N‐nitrosopyrrolidine was found almost exclusively in the residual fatty tissue and the exuded fat, with only just detectable quantities being found in the lean and rind of a few samples.
Effect of nitrogen source on oxalate accumulation in Setaria sphacelata (cv. Kazungula)
Authors: Roughan P. Grattan , Warrington Ian J.
Published: November 2006

Setaria sphacelata (cv. Kazungula) was grown under controlled environment conditions on sand provided with mineral nutrient solutions containing nitrate, ammonium, urea, or nitrate plus ammonium as sole nitrogen sources. Growth in urea or ammonium resulted in small but significant decreases in oxalate concentrations of foliage compared with growth in nitrate, but nitrogen source had little effect on plant growth rates. Similar levels of potassium and total nitrogen were found in foliage from all treatments. Nitrate concentration was highest in leaves of plants supplied nitrate plus ammonium and lowest in leaves of plants supplied only ammonium as the nitrogen source. Nitrate reductase activity was virtually absent from new fully expanded leaves from all treatments, but readily detectable in young regrowth when highest activities were associated with the nitrate plus ammonium treatment and lowest with ammonium alone.

Leaves continued to accumulate oxalate after reaching maturity and it is considered that anions other than nitrate must be responsible for the cation excess which prompts the synthesis of this oxalate.

No diurnal variation in oxalate content of controlled environment or field grown Setaria sphacelata was observed.
Batch dry rendering: The influence of controlled processing conditions on the quality of meat meal prepared from sheep stomachs
Authors: Bremner H. Allan
Published: November 2006

A series of meat meals was prepared from the one type of offal material, sheep stomachs, by batch dry rendering in a model cooker. The meals, designated normal cook (NC), overcooked (OC), rapidly cooked (RC), normal cook with added glucose (GC) and spoilt offal cook (SC), were evaluated as protein supplements by chick growth tests in rations based on wheat and skim milk powder. A control ration (CR) and one incorporating a commercial meat and bone meal (MR), were also included for comparison. No significant differences in weight gain were evident within replicate batches or between treatments NC, GC, OC and RC. Feed conversion ratio (FCR) did not differ significantly within replicate batches NC, OC and RC. A low weight gain and high FCR was given by SC. Weight gain did not vary significantly with feed intake.

A significantly higher weight gain and lower FCR was given by CR whilst the lowest weight gain and highest FCR were given by MR, whose results were comparable only with meal from spoilt offal. Available lysine values (ALV) did not show significant decrease in the OC batches, but were lower in the GC batches. These results show that the nutritional value of meat meal is not adversely affected by varying the time of cooking from 1 to 2 1/4 h, by severe overprocessing or by addition of glucose, but that gross spoilage will decrease the nutritive value.
Enzymatic determination of butane‐2,3‐diol in wines
Authors: Muraki Hiroyuki , Masuda Hiroshi
Published: November 2006

Butanediol is first oxidised to acetoin by butane‐2,3‐diol dehydrogenase from a strain of Sarcina, in the presence of NAD+ and an excess amount of 2,6‐dichloro‐phenol‐indophenol at an alkaline pH. Then the acetoin formed is reduced back to butane‐2,3‐diol by the same enzyme in an acidic condition, and NADH thereby oxidised is measured spectrophotometrically. Direct measurement of NADH formation in the first reaction, oxidation of butane‐2,3‐diol, has not yet been successful. Colorimetric measurement of the reduction of 2,6‐dichlorophenol‐indophenol was also unsuccessful. Ethanol in sample solutions should have been removed by evaporation before the enzymatic oxidation. Presence of acetoin caused no difficulty in the oxidation of butane‐2,3‐diol, but made it necessary to correct the measured values for the original acetoin contents. The isomers of butane‐2,3‐diol present in wines have been reported to be D(‐) and meso, on both of which the butane‐2,3‐diol dehydrogenase from Sarcina appears to be able to act. The butane‐2,3‐diol contents of some Japanese commercial wines were determined by this enzymatic method. Concentrations ranged from 324 to 768 mg/litre.
Changes in some nitrogenous constituents of potato tubers during aerobic autolysis
Authors: Davies Anthony M. C. , Laird William M.
Published: November 2006

Potato tubers of four cultivars were ground and allowed to undergo aerobic autolysis. Tubers were fractionated before and after autolysis, and distributions of dry matter, N and of free and bound amino acids measured. “Chemically available lysine” and chlorogenic acid were also determined. Extent of “enzymic browning” correlated with loss of free tyrosine but not with “chemically available lysine” content. This last may have been influenced by enzymic oxidation of chlorogenic acid. Losses of S‐containing amino acids were observed. Free 4‐aminobutyric acid increased and free glutamic acid decreased, suggesting α‐decarboxylation of the latter.
Influence of glucosinolates and native enzymes on the nutritional value of low‐glucosinolate rapeseed meal
Authors: Josefsson Egon , Uppström Bengt
Published: November 2006

This study attempted to find out whether the low content of glucosinolates in the seed of the rapeseed cultivar Bronowski significantly affects the nutritional value of the seed meal. Glucosinolates were extracted from unheated meal with cold acetone, a process giving rise to only a slight inactivation of enzymes. Mice fed with a diet containing this meal as the protein source showed similar growth, feed intake and protein efficiency ratio to mice fed with heat‐treated meal. When glucosinolates were added to the acetone‐extracted meal, bringing them to about the same amount as before the acetone extraction, the growth response of the mice was as poor as that of mice fed with unheated, unextracted meal. Thus, even such low amounts of glucosinolates as found in Bronowski seed meal significantly affect the nutritional value of the diet as long as the appropriate enzymes are present. Besides myrosinase, other enzymes influencing the hydrolysis of glucosinolates appear to exist in the meal.
A survey of fish products for volatile N‐nitrosamines
Authors: Iyengar Jagannath R. , Panalaks Thavil , Miles Walter F. , Sen Nrisinha P.
Published: November 2006

A study was undertaken to determine the levels of nitrate, nitrite and volatile N‐nitrosamines of various fish products (halibut, salmon, cod, sole, ocean perch, scallops). The samples were analysed for five volatile nitrosamines, namely dimethyl‐nitrosamine (DMN), diethylnitrosamine (DEN), dibutylnitrosamine (DBN), nitrosopyrrolidine (NPyr) and nitrosopiperidine (NPip), all of which are potent carcinogens. Both gas–liquid chromatographic (Coulson electrolytic conductivity detector, pyrolytic mode) and thin‐layer chromatographic methods were used for estimating the levels of nitrosamines. The average level of nitrate was 8 part/106 (range 0–94 parts/106), and nitrite was present in traces only. Traces of DMN (3–12 parts/109) were found in some uncooked (raw) fish. Increased levels of DMN (3–18 parts/109) and traces of DEN (4–14 parts/109) were observed after baking and frying, indicating formation of these compounds during cooking. None of the samples contained DBN, NPyr or NPip. In 10 out of 15 samples the identities and levels of DMN and DEN were confirmed by gas liquid chromatography–high resolution mass spectrometry.
Characterisation of induced high protein and high lysine mutants in barley
Authors: Balaravi Sekhara P. , Bansal Hukam C. , Eggum Bjørn O. , Bhaskaran Sridhara
Published: November 2006

Two barley mutants, named Notch‐1 and Notch‐2, possessing elevated protein and lysine were chemically characterised and compared with Hiproly (CI 3947). The increased level of lysine and other essential amino acids in the mutants were a consequence of a substantial reduction in the prolamin fraction with a simultaneous increase in the salt‐soluble fraction. Increased embryo/endosperm ratio in the mutants also contributed towards changes in amino acid composition. The Notch mutants were superior to both NP‐113 (parent) and Hiproly with regard to the chemical score for lysine and the biological value.
Composition of the product of algal culture in the liquid phase of animal slurry
Authors: Garrett M. Kerry , Strain John J. , Allen Marion D. B.
Published: November 2006

The composition of the product of algal culture in the liquid phase of slurry has been examined. The material consists of cells of the cultured alga (Chlorella vulgaris) together with those of the endogenous microbial community, and contains approximately 42% true protein, 23% carbohydrate, 16% lipid and 9% nucleic acid. The protein is deficient in the sulphur amino acids but rich in lysine. The latter feature appears to be related to the presence of hexanoic acid in slurry. The endogenous microorganisms do not make a significant direct contribution to the composition of material harvested after algal culture. Light and temperature have only slight effects upon composition of the harvested material.
A kinetic study of the bisulphite reduction of methionine sulphoxide to methionine
Authors: Snow John T. , Finley John W. , Kohler George O.
Published: November 2006

The rates of reduction of methionine sulphoxide to methionine by aqueous bisulphite solutions were measured by n.m.r. spectroscopy. The reaction was shown to follow overall second‐order kinetics, being first‐order with respect to methionine sulphoxide and first‐order with respect to bisulphite anion. The reduction was shown to have a strong pH dependence, reaching a maximum rate at pH 2.9. The pH‐rate profile has been related to the concentrations of bisulphite anion and protonated methionine sulphoxide and to the ionic state of methionine sulphoxide. A mechanism consistent with these results is proposed. An energy of activation of 14.1 kcal/mole was obtained for the reaction. These reductions are proposed to have important nutritional implications.
Utilisation of press water from brewer's spent grains
Authors: Finley John W. , Walker Charles E. , Hautala Earl
Published: November 2006

Brewer's spent grain press water contains 3% solids, half of which can be removed by centrifugation. The clarified press water (CPW) obtained can be recycled to recover significant quantities of fermentable material. The beers obtained from adding CPW at 5, 10, and 20% levels to wort prior to boiling were judged indistinguishable from the control beer. This process constitutes an efficient recovery of soluble solids, saves water, and eliminates a serious water‐pollution problem. Drying the sediment from centrifugation yielded a tan powder containing 50–55% protein which had a PER of 1.22 (casein 2.5). When this protein concentrate (PC) was extruded in combinations with soy, gluten, and/or wheat flour, it gave products that were suitable for extending hamburger meat. When it was used in cookies, (biscuits), the cookie spread and the quality of the top grain of the cookie was decreased. In bread, the PC increased the water absorption of the dough and substantially decreased overall bread quality.
The automated determination of carbohydrate. Development of a method for available carbohydrates and its application to foodstuffs
Authors: Hudson Geoffrey J. , John Peter M. V. , Bailey Barbara S. , Southgate David A. T.
Published: November 2006

An automated procedure, using p‐hydroxybenzoic acid hydrazide as the colour reagent, for the determination of carbohydrate in solution is described. The method is applicable to the determination of available carbohydrate in foodstuffs. The results of analysis of some foods are given, and compared with values obtained by a manual procedure.
The effect of rations containing raw peanuts on the eating quality of broilers
Authors: Offiong Samuel A.
Published: November 2006

A study was made of the effect of feeding diets containing 5, 10 and 12.5% raw peanuts on the flavour of broilers. Cobbs broiler chicks were grown to 10 weeks of age, oven roasted and subjected to a taste panel for quality evaluation. There was no significant flavour difference between the birds raised on the experimental rations and the control group which was raised on a commercial type diet. Raw peanuts with their high oil content can be used in the diet of broilers up to 12.5% of the diet without imparting an off flavour to the meat.
Scombroid poisoning. Isolation and identification of “saurine”
Authors: Foo Lai Yeap
Published: November 2006

A number of samples of fish which were involved in allergy‐like food poisoning incidents were examined for the presence of “saurine”, a toxin reported to be the causative agent in scombroid poisoning. Chromatograms of extracts developed in acidic solvents showed two distinct areas which possessed vagal stimulating activity with guinea pig ileum. Both these areas contained histamine and this suggests that “saurine” is a histamine salt.
The utilisation of the phosphorus in spent bone charcoal by young wether sheep
Authors: Fishwick Graham
Published: November 2006

Spent bone charcoal from a sugar refinery was compared with dicalcium phosphate as a source of phosphorus for young sheep given a low phosphorus diet. The apparent digestibility of both forms of phosphorus was similar. Dicalcium phosphate and spent bone charcoal supplementation resulted in positive phosphorus retentions of +0.61 and +0.90 g P/day respectively compared with a daily loss of −0.29 g P/day for the low phosphorus diet. Both forms of phosphorus addition increased blood phosphorus concentrations.
Triglyceride composition of tea seed oil
Authors: Sengupta Chandana , Sengupta Anupam , Ghosh Amitabha
Published: November 2006

Fatty acid and triglyceride compositions of the seed oil of Thea sinensis (tea seed oil) of Indian origin have been determined by combination of techniques of low temperature crystallisation, spectrophotometry, pancreatic lipase hydrolysis, thin‐layer chromatography, gas–liquid chromatography and densitometry. Percentages of individual fatty acids were found to be: palmitic, 17.8; stearic, 3.0; oleic, 59.9; linoleic, 18.0. Triglyceride composition was calculated from the fatty acid compositions of the native oil and of the monoglycerides produced from it by pancreatic lipase hydrolysis. The oil is composed of 0.7, 11.1, 41.9 and 46.3% GS3, GS2U, GSU2 and GU3 respectively. Prominent features of the oil is its content of 11.6, 21.4 and 22.0% dioleolinolein, triolein and dioleopalmitin respectively.
Menhaden body lipids: Details of fatty acids in lipids from an untapped food resource
Authors: Ackman Robert G. , Eaton Catherine A. , Hingley Joyce H.
Published: November 2006

Menhaden are utilised almost exclusively for fish meal production. The depot fat is concentrated in the bodies. In anticipation of developments in deboned or minced fishery products menhaden body lipids have been recovered and separated into polar and triglyceride fractions for detailed fatty acid study. The original lipid contains about 30% long‐chain polyunsaturated fatty acids and could be nutritionally beneficial if protected from autoxidation. A simple petroleum ether extraction removes essentially the same material as found in oil from reduction of whole fish but leaves half the original lipid in the fish.
The trigger for PSE condition in stress‐susceptible pigs
Authors: Cheah K. S. , Cheah A. M.
Published: November 2006

Tightly coupled mitochondria from M. longissimus dorsi (LD) muscle of different breeds of pigs showed variations in the rate of Ca2+ efflux during anaerobiosis. The initial fast efflux rate of Ca2+ could be used to relate the stress‐susceptibility of the pigs used. Mitochondria from LD muscle of stress‐susceptible (SS) Pietrain and Poland China pigs showed an anaerobic rate of Ca2+ efflux twice that of stress‐resistant (SR) Large Whites. Mitochondria from crossbreds (Large White x Saddleback) showed a Ca2+ efflux rate intermediate between that of purebred SS and SR pigs. Halothane enhanced the rate of Ca2+ efflux only in SS pigs, and this effect could be eliminated by MgCl2. The marked difference in the rate of Ca2+ efflux between SS and SR pigs, and the enhancement in the rate of Ca2+ efflux by halothane only in SS pigs, offers an ultimate explanation for the formation of PSE (pale, soft and exudative) muscle and malignant hyperthermia in SS pigs. The excess Ca2+ liberated from mitochondria of SS pigs is postulated to be the trigger for PSE meat and also the case of malignant hyperthermia.
Tissue concentrations of chloramphenicol after intramuscular injection in pigs
Authors: Fabiansson Stefan , Nilsson Torsten , Bäckström Jörgen
Published: November 2006

Tissue concentrations of chloramphenicol in pigs have been studied at 3, 6, 18, 72, and 168 h after intramuscular administration of chloramphenicol at a dosage of 20 mg/kg body weight. The determination of chloramphenicol concentrations has been performed by a biological method as well as by gas chromatography. The biological method proved to be insufficient for the demonstration of tissue residues of chloramphenicol after intramuscular administration in pigs at current dosage. Using gas chromatography a maximum mean concentration of approx. 3 μg/g was demonstrated in the muscle tissues at 3 and 6 h postinjection. Three and 6 days after the injection of chloramphenicol, the tissue concentration was slightly lower than 0.05 μg/g. A minimum period of 3 days withdrawal between injection of chloramphenicol in pigs and slaughter is recommended.
Further analysis of the volatile components of frozen cold stored cod and the influence of these on flavour
Authors: McGill Alister S. , Hardy Roy , Gunstone Frank D.
Published: November 2006

In previous reports it was shown that hept‐cis‐4‐enal is the major component responsible for the off‐flavour that develops in cod (Gadus morhua) during frozen storage. Many other volatile components are present and a number are identified in this paper. Two of these, hept‐trans‐2‐enal and hepta‐trans‐2, cis‐4‐dienal have been shown to possess flavour notes or tones similar in character to the cold storage flavour. Recognition thresholds of these compounds have been determined in aqueous solution and from this, and the nature of their flavour it has been concluded that they are not as important in the cold storage flavour as hept‐cis‐4‐enal. Production of these three compounds has been monitored and found to increase with time and temperature of frozen storage. Taste panel assessments of the fish show a good correlation (0.84) with the hept‐cis‐4‐enal content. Evidence is presented which is strongly indicative that these compounds are produced by liquid oxidation.
Agriculture group symposium management of farm waste
Authors: Russell R. D. , Nielsen V. C. , Unwin R. J. , Nicholson R. J. , McAllister J. S. V.
Published: November 2006

The following are summaries of papers presented at a symposium held on 16 November 1976. The reports so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board of the Journal of the Science of Food and Agriculture.
The effect of temperature on the drip, denaturation and extracellular space of pork longissimus dorsi muscle
Authors: Penny Ian F.
Published: November 2006

Pork longissimus dorsi muscles were cut across the muscle into slices as soon as possible after slaughter. The slices were held at temperatures ranging from 10 to 37°C during the first 24 h post‐mortem. 1–2% drip was obtained from slices held at 10°C and increased to 10–14% at 37°C. As the amount of drip increased, the protein concentration of the drip fell from about 150 mg/ml to 100 mg/ml. Some of this decrease could be attributed to the denaturation of sarcoplasmic protein, which amounted to a maximum of 19% in the samples with the highest drip. It is also suggested that diffusion of fluid from the myofilaments or sarcoplasmic reticulum could dilute the sarcoplasm. Denaturation of the myofibrillar proteins, as measured by their ATPase activity, was also observed but this was measurable only at holding temperatures above 30°C. The extracellular space which was 2–5% of the muscle section when the holding temperature was 10°C and drip was low, increased to a maximum of 16–25% at 37°C when drip was high. It is suggested that this is a contributory factor to the increase in drip with increasing temperatures.
Castorbean allergens in tissues of catfish reared on a diet containing castorbean pomace
Authors: Layton Laurence L.
Published: November 2006

Channel catfish were reared to pan size on an experimental diet containing 50% castorbean pomace that had been detoxified by cooking during oil removal. This pomace was still highly allergenic due to the presence of heat stable antigenic proteins. Muscle tissue from catfish currently being fed castor pomace contained clinically significant amounts of active castorbean allergens, but muscle from fish that had been taken off the pomace a week earlier did not. Fish reared on allergenic castorbean pomace should be taken off the pomace diet several days before being eaten by castorbean allergic persons.
The development of a solid state reference electrode for use in soil measurements
Authors: Bound Geoffrey P. , Fleet Bernard
Published: November 2006

A pressed pellet liquid junction membrane and a solid state reference electrode have been developed which, having no solution flow, are not liable to blockage by soil particles. The electrodes provide a reasonably constant “reference” voltage over the range of pH and concentration conditions usually encountered in soils and soil extracts.
On developing a colloquial vocabulary for the description of eating quality
Authors: Holland Derek A.
Published: November 2006

A colloquial vocabulary for describing eating quality requires little training in its use and gives results that are readily understood by all. It is shown how, by analysing the frequency of usage of all words used in free descriptions to separate major from minor words, identifying and eliminating any synonyms or antonyms among the major words so as to distinguish between key‐words (basic vocabulary) and alternative words (supplementary vocabulary), and finally, through group discussion, integrating the minor words, such a vocabulary can be established.
The effect of cellulase preparations on the chemical changes during the ensilage of grass in laboratory silos
Authors: Henderson Annie R. , McDonald Peter
Published: November 2006

Three experiments are described. In the first, cellulase prepared from Aspergillus niger was added at the rate of 4 g/kg to herbage treated with a variety of silage additives, formic acid, caproic acid, formalin, sodium metabisulphite and zinc bacitracin. The lowest cellulose contents and highest residual water soluble carbohydrate contents were found in the silages treated with formic acid and cellulase. Formic acid was included as a treatment in subsequent experiments. In the second experiment, the enzyme was added to herbage at two levels, 1.0 g/kg fresh grass and 4.0 g/kg fresh grass. Cellulose contents of the silages were significantly lower after 61 days at the higher rate of application of the enzyme. In the third experiment, two enzymes produced from Aspergillus niger were compared with two enzymes derived from Trichoderma viride. Under the conditions of the experiment the cellulase enzymes produced from T. viride were more active.
Amino acid composition and nutritional value of italian ryegrass, red clover and lucerne as influenced by application and content of nitrogen
Authors: Eppendorfer Wilfried H.
Published: November 2006

In experiments with increasing applications of nitrogen to ryegrass, red clover and lucerne grown in pots, freeze‐dried plant material with widely varying N‐content was obtained. Increasing N‐concentrations were associated with increasing nitrate contents which proportionally decreased the concentrations (g/16 g total‐N) of all amino acids. Expressed as g amino acid/16 g total‐N minus NO3‐N, concentrations of all amino acids were closely similar at different N‐levels. Differences between the three species ' amino acid composition were negligible except for a lower concentration of lysine in the crude protein of ryegrass and of methionine + cystine in the crude protein of clover and lucerne. In feeding experiments with rats increasing total‐N concentrations were generally associated with higher true digestibilities of the crude protein of ryegrass, red clover and lucerne, but slightly lower biological values, especially in red clover. Net crude protein utilisation was increased by increasing total‐N concentration in ryegrass, decreased in red clover and unchanged in lucerne. When ranked according to the nutritional value of the crude protein, ryegrass comes first, lucerne second and red clover last. Addition of synthetic methionine to ryegrass and lucerne improved their biological values by 30 and 47% respectively.
Determination of calcium, potassium, chlorine, sulphur and phosphorus in foodstuffs by X‐ray fluorescence spectrometry
Authors: King Richard T.
Published: November 2006

A rapid quantitative X‐ray spectrometric method of analysis for calcium, potassium, chlorine, sulphur and phosphorus, previously used for analysing meat, has been applied to a wide variety of foodstuffs. Sixty‐seven samples of various foods have been analysed and the results are in good agreement with those obtained by standard chemical methods. The proposed method enables 10–15 samples to be analysed for at least five elements by one person in a day.
On the nature of the interaction between some anionic polysaccharides and proteins
Authors: Imeson Alan P. , Ledward David A. , Mitchell John R.
Published: November 2006

The interactions between myoglobin and bovine serum albumin and the anionic polysaccharides, pectate, alginate and carboxymethyl cellulose, have been studied by differential scanning calorimetry (d.s.c), absorption spectrophotometry and Sephadex chromatography. At pH 6.0 the effect of the polysaccharides on the native proteins is merely to perturb the structure, causing spectral changes in myoglobin and decreased thermal stability in both myoglobin and bovine serum albumin. However, following heat denaturation at this pH much stronger interactions are formed giving rise to stable high molecular weight complexes which inhibit protein‐protein aggregation and hence precipitation. The response of these systems to changes in ionic strength and pH suggest that the interactions are primarily electrostatic in nature and increase as the net positive charge on the protein increases.
Condensed tannins in horse bean seeds: Chemical structure and apparent effects on poultry
Authors: Martin‐Tanguy Josette , Guillaume Jean , Kossa Anatole
Published: November 2006

The seed‐coats of numerous varieties of horse beans contain condensed tannins of the proanthocyanidin type. These polymers consist of molecules of flavan‐3‐ols (catechin, gallocatechin) and flavan‐3,4‐diols (leucocyanidin, leucodelphinidin). Condensed tannins of horse bean seeds appear to depress the growth of muscovy ducklings, to cause a reduction in the weight of eggs produced by laying hens and to decrease the digestibility of nitrogen compounds in growing chicks.
The effect of pasteurisation and freezing on the low density lipoproteins of egg
Authors: Lawrence Parkinson T.
Published: November 2006

The low density fraction of egg yolk was separated by gel filtration into two groups of lipoproteins. One group (1) had an extremely high molecular weight and was probably formed by aggregation of the second group (2), which itself had a high molecular weight. In liquid egg the ratio of group 1 to group 2 was increased by pasteurisation for 5 min at 65°C and also by freezing and thawing of either raw or pasteurised material. When group 2 was isolated by gel filtration and then frozen and thawed it was converted to group 1.
Immunoelectrophoretic identification of a heterodimer β‐amylase in extracts of barley grain
Authors: Hejgaard Jørn , Carlsen Søren
Published: November 2006

Gel filtration followed by immunoelectrophoretic characterisation showed that approximately 30% of the β‐amylase activity in salt extracts of Emir barley grains was localised in a dimei complex (mol. wt. 95 000) between β‐amylase (mol. wt. 56 000) and a non‐active protein Z (mol. wt. 40 000). This complex seemed to be the only polymer β‐amylase present in 1 mM β‐mercaptoethanol extracts of barley and barley green malt. The complex was split by 100 mM β‐mercaptoethanol.
Magnesium uptake by herbage
Authors: Jones Edryd , Sparrow Philip E.
Published: November 2006

Ground carboniferous limestone at 0, 5 and 10 t/ha was applied in all combinations with calcined magnesite at 0, 1.25 and 2.5 t/ha on perennial ryegrass/white clover swards at five sites. an extra treatment of ground magnesian limestone supplying magnesium equivalent to that in 1.25 tonne calcined magnesite was also applied at each site. cuts of herbage were taken over a period of 3 years and samples taken for magnesium and potassium analysis. at two of the sites the herbage samples were divided into grass and clover and analysed separately. calcined magnesite significantly increased the magnesium content of both grass and clover, and in both instances the higher dressing gave a further significant increase in magnesium content over the lower level of application. magnesian limestone was not as effective as calcined magnesite in the first 2 years after application, but had a similar effect on the magnesium content by the third year. 5 and 10 t/ha of ground carboniferous limestone had but a small effect on magnesium levels. this effect was probably of no practical significance. white clover contained, on average, about 25 % more magnesium than perennial ryegrass. the potassium content of clover was little affected by the magnesium and lime treatments, but calcined magnesite depressed the content in grass very slightly and magnesian limestone raised the % k value from 2.72 to 2.88.
Competitive oxidation of fatty acids. Effect of the degree of unsaturation
Authors: Romero Alfredo J. Rosas , Morton Ian D.
Published: November 2006

The oxidation of oleic acid‐linolenic acid mixtures was followed using the oxygen uptake method. Experiments were carried out at 30°C and eleven samples were studied in each run. During the period of molecular decomposition of the hydroperoxides, the overall monomolecular rate constant increases linearly with increasing linolenic acid molar fraction in the samples. No prooxidant or antioxidant effects were found during this period of oxidation. When the reaction enters the bimolecular period of the decomposition of the hydroperoxides, a prooxidant effect was always found when the molar fraction of oleic acid exceeded 0.50.
Competitive oxidation of fatty acids. Effect of the carboxylic group and of saturated fatty acids
Authors: Romero Alfredo J. Rosas , Morton Ian D.
Published: November 2006

The kinetics of the oxidation of mixtures of methyl linoleate‐linoleic acid and of mixtures of pelargonic acid‐linoleic acid have been studied at 30°C by the oxygen absorption method. During the oxidation of methyl linoleate‐linoleic acid mixtures, a linear relationship was found between the overall monomolecular rate constant, Km, and the composition of the sample. When the reaction entered the bimolecular period, a strong prooxidant effect was found when the molar fraction of methyl linoleate was above 0.50. With mixtures of pelargonic acid‐linoleic acid, it was found that the saturated fatty acid behaved as an inert diluent throughout all the levels of oxidation studied and for all the range of molar fractions.
Effect of zinc on protein and RNA content in wheat plant
Authors: Sachdev Pamila , Deb Dipak L.
Published: November 2006

A nutrient culture experiment was conducted under controlled greenhouse conditions to study the effect of different solution levels of zinc on soluble protein, tryptophan and RNA content of wheat plants at different physiological stages of growth. The highest dry matter yield and soluble protein, tryptophan and RNA content of plants were observed at 0.5parts/106 level of zinc at all stages of growth. On either side of this level, a fall in dry matter yield and soluble protein, tryptophan and RNA content of plants was recorded. A balance between phosphorus and zinc concentration seems to be needed for normal metabolic functioning of plants.
Metallic odour caused by vinyl ketones formed in the oxidation of butterfat. the identification of octa‐1,cis‐5‐dien‐3‐one
Authors: Swoboda Peter A. T. , Peers Kenneth E.
Published: November 2006

Oct‐1‐en‐3‐one and the more potent octa‐1,cis‐5‐dien‐3‐one have been identified as being responsible for the metallic odour which developed when a model system containing butterfat, α‐tocopherol and cupric palmitate was allowed to oxidise at 35°C for 35 h. These vinyl ketones were synthesised, their mass and n.m.r. spectra determined, and odour descriptions and odour thresholds assessed. Octa‐1, cis‐5‐dien‐3‐one in aqueous solution could be detected at a dilution of 1 in 1012. Its metallic odour was also described as like geranium leaves. Oct‐1‐en‐3‐one (detectable at 1 in 1010 dilution) was described as mushroom like at low concentrations and only exhibited a metallic odour at higher concentrations. Both compounds had an odour threshold concentration about five hundred times greater in groundnut oil than in water. The significance of these compounds is discussed with reference to the published literature and their formation from (n‐3) and (n ‐ 6) polyenoic fatty acids.
Variation in the protein content of single seeds of four varieties of oil seed rape
Authors: King Jane R. , McNeilly Thomas , Thurman David A.
Published: November 2006

Single seeds of four varieties of oil seed rape, Bronowski, Gulle, Zephyr and Oro were analysed for protein content using a micro‐Kjeldahl method. Considerable variation was detected and protein levels ranged from 11 to 42% of total seed dry weight. Approximately 70% of the seed protein was found in the cotyledons. Heavier seeds were found to contain more protein in all four varieties, though no correlation could be detected between the percentage protein content of the seeds and seed weight.
The prediction of the digestibility of silages using cellulase
Authors: Dowman Mary G. , Collins Frank C.
Published: November 2006

The use of the Jones and Hayward1 two stage digestion technique for evaluating the digestibility of dried ground grass silages with digestible organic matter in the dry matter (in‐vivo DOMD%) values ranging from 54 to 72 was investigated. By grinding the samples through a 0.75 mm screen and increasing the concentration of cellulase the digestion time could be reduced from 48 h (Jones and Hayward1) to 24 h whilst maintaining a high degree of correlation with DOMD% (in‐vivo). A number of silages were analysed by this modified technique and by the Tilley and Terry2 (in‐vitro) technique. Comparing the DOMD% values from both determinations with the DOMD% (in‐vivo) values the correlation coefficient (r) in each case was 0.85 (with an r.s.d. of 2.3). The modified Jones and Hayward1 technique is then as good a predictor of DOMD% as the Tilley and Terry2 technique. The length of time and cost needed to predict DOMD% of silages has been reduced which is a distinct advantage when determinations are carried out on a routine basis for advisory purposes.
Microbiology of New Zealand farmed venison
Authors: Sumner John L. , Perry Ian R. , Reay Christine A.
Published: November 2006

The hygienic status of two consignments of farmed (“killed”) venison has been surveyed in New Zealand export game packing houses. The consignments were of strikingly different quality. In one case total, coliform and E. coli counts were 103‐105/g, 102‐104/g and 102‐104/g respectively and Salmonella was not detected. In the other consignment total, coliform, E. coli and staphylococcal counts were 105‐107/g, 103‐105/g, 102‐105/g and 103‐106/g respectively, with 16 out of 30 samples positive for Salmonella Saint Paul. Although populations of coliforms, E. coli and Clostridium perfringens diminished during frozen storage in ground venison, Salmonella typhimurium which had been added to the venison was still detectable after 12 months storage.
A simple and rapid screening method for the determination of protein and tryptophan in kernel halves and small samples of barley meal
Authors: Ahokas Hannu
Published: November 2006

The protein of distal halves of barley kernels or small meal samples was extracted with ethanolic sodium hydroxide solution. After dilution, the protein content was estimated with a spectrophotometer by measurements at 215 and 225 nm. The tryptophan content was estimated from the same extract by a spectrophotofluorimeter. The methods showed high correlations with those used for control. The presented methods can be used in screening kernels in segregating ears or selecting single plants.
Determination of thiol groups and disulphide bonds in wheat flour and dough
Authors: Graveland Aris , Bosveld Pieter , Marseille Johan P.
Published: November 2006

A study was made of the conditions for determining all thiol (SH) groups and disulphide (S—S) bonds in wheat flour and dough. Thiol groups were determined by amperometric titration with Ag2SO4, the flour or dough which contains proteins and peptides being suspended in a solution of 6 m urea and 10−4 M sodium dodecyl sulphate (SDS). The potential of the platinum electrode was −0.24 V vs calomel reference electrode. Disulphide bonds were determined in two ways: (a) Using an excess of Ag2SO4 in the presence of 9 M urea; when the reaction was finished, the excess Ag2SO4 was removed by adding an exact quantity of glutathione. The glutathione which remained after binding the Ag2SO4 excess was determined by amperometric titration with a 5.10−5 M Ag2SO4 solution, (b) Determination after reduction with NaBH4; the disulphide bonds were reduced to thiol groups and the total amount of thiol groups was determined with Ag2SO4. The results indicated that wheat flour contains 5–7 μmol SH‐groups, which is about six times the level found by previous workers, and 11‐18 μmol disulphide bonds per gram flour. A correlation with baking quality was not observed.
A study of the rates of the competitive nitrosations of pyrrolidine, p‐cresol and L‐cysteine hydrochloride
Authors: Davies Roger , Massey Robert C. , McWeeny David J.
Published: November 2006

The competitive nitrosations of pyrrolidine, p‐cresol and L‐cysteine hydrochloride were studied in aqueous solution. The reactions were studied at pH values 3.0, 5.0 and 5.5 and at temperatures 20, 37 and 120°C, conditions which simulate those found in meat during processing, storage, cooking and gastric digestion. The formation of N‐nitrosopyrrolidine was observed only in the reactions carried out at 120°C, subject to a detection limit of 0.2 parts/106. At this temperature the effect of L‐cysteine hydrochloride alone and in combination with p‐cresol is to enhance the rate of N‐nitrosopyrrolidine formation at pH 5.0 but to inhibit it at pH 3.0. In reactions at 20 and 37°C, where N‐nitrosopyrrolidine was not detected, the rate of C‐nitrosation of p‐cresol to give o‐nitro‐p‐cresol is inhibited in the presence of L‐cysteine hydrochloride at pH values 3.0, 5.0 and 5.5.
Metal content of United Kingdom and overseas lager beers
Authors: Binns Frank , Ensor Roy J. , Macpherson Alastair L.
Published: November 2006

Results are presented for the levels of sodium, potassium, calcium, magnesium, iron, copper, zinc, lead and arsenic in 144 lager samples. The average and range of each of the metals, in mg/litre, are as follows: sodium 58(15–170), potassium 362(253–680), calcium 46(10–135), magnesium 82(34–162), iron 0.12(0.04–0.44), copper 0.11(0.01–0.41), zinc 0.06(0.01–0.46), lead all samples below 0.06, arsenic all samples below 0.02.
Mesocarp, seed and pollen lipids of Raphia palms
Authors: Idiem' Opute FreD.
Published: November 2006

The lipid classes, fatty acids and sterols of the mesocarp, seed and pollen lipids of five species of Raphia palms endemic to Nigeria were analysed. Apart from quantitative differences in the fatty acid compositions, chromatographic analyses demonstrated very little change in the patterns of the characteristic lipids associated with either the mesocarps, seed endosperms or pollens. Mesocarp lipids contained mainly triglycerides, while palmitic, oleic and linoleic acids were the major acids. Contrary to published data for seed lipids, Raphia seed endosperms contained a relatively small amount of triglycerides and a high proportion of polar lipids. Fatty acids associated with this tissue were not only highly unsaturated, but were significantly different from typical fatty acids of seed lipids. Raphia pollens, on the other hand, showed a complex array of lipid types. Triglycerides, sterols and sterol esters constituted the main neutral lipids while phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine and galactosyl diglycerides represented the polar fraction. Apart from minor trends, palmitic, oleic and linoleic acids constituted the major fatty acids in all species. The biological importance of the steroidal sapogenins found in all organs is discussed.