bluuebunny/crossref_metadata_2025_split huggingface dataset:
The choice of Hercules: Henry IV as hero
Authors: Dickerman Edmund H. , Walker Anita M. 
Published: June 2009

ABSTRACTIn February 1610, the English chargé d'affaires reported that Henry IV of France, having decided to go to war in the Spanish Netherlands, had lately been measured for a new suit of armour, and had also displayed in his chamber a table or tableau, ‘wherein is paynted a man fleeing from Venus and the image of gaming, and following Hercules after two other images, of hope and fortune, with these verses: I go to the temple of virtue, hope and fortune precede me; farewell damned pleasure.’ This piece of visual propaganda encoded a variant of the Choice of Hercules, which appealed to the king's lifelong self-construct as heroic warrior. We trace the complex history of his heroic self-fashioning, showing how Henry IV after 1598 compensated for the absence of war through the hunt, gambling, and sexual domination. The dissonance between what Henry IV perceived himself to be and what he feared by 1610 he had become makes it easier to understand what drove him to his appointment in the rue de la Ferronerie.
North Britishness and the nature of eighteenth-century British patriotisms
Authors: Kidd Colin 
Published: June 2009

ABSTRACTThe identity of eighteenth-century North Britons needs to be disaggregated: there were significant variations in North British attitudes to the Anglo-Scottish relationship in areas such as politics, economics, language, religion and manners. In the first-order spheres of politics and economics North Britons generally subscribed to an Anglo-British identity and tended to welcome anglicization of Scotland's feudal institutions and laws as an acceleration along the pathway of modernization. Although this crucial aspect of North British identity became widespread only from the 1730s its roots can be traced back to the sophisticated debates which hadprecededScottish agreement to incorporating Union. This adherence to an Anglo-British form of patriotism was a common feature of political discourse in the eighteenth-century British Atlantic world. North British patriotism also shared another prominent characteristic with Anglo-Irish and American identities. The aspiration to share English liberties to the full, when thwarted, could trigger anglophobic responses, as occurred in America in the 1760s and 70s, and in the Irish constitutional revolution of 1780–2. Among North Britons, a coherent Anglo-British ideology of improvement co-existed with a traditional Scottish chauvinism, which was normally dormant, but whose occasional eruptions tended to be provoked by perceived exclusions of North Britons from the liberties of Englishmen.
The Foreign Office and British Propaganda during the First World War
Authors: Taylor Philip M. 
Published: June 2009

In July 1918 it was the considered opinion of Lord Northcliffe that propaganda and diplomacy were incompatible. When, only five months earlier, Northcliffe had accepted Lloyd George's invitation to take charge of the newly created department of enemy propaganda, his appointment, coupled with that of Lord Beaverbrook as Britain's first minister of information, had held out the promise of a new phase in the efficiency and co-ordination of Britain's conduct of official propaganda in foreign countries. It was then, in February 1918, that the Foreign Office had finally been forced to relinquish its control over such work. However, the creation of the two new departments had produced an intolerable situation. After three years of inter-departmental rivalry and squabbling over the conduct of propaganda overseas, Whitehall closed ranks on Beaverbrook and Northcliffe and united behind the Foreign Office in opposition to any further transference of related duties into their hands. Now, after five months of continued obstruction, Northcliffe expressed the view that:As a people we do not understand propaganda ways…Propaganda is advertising and diplomacy is no more likely to understand advertising than advertising is likely to understand diplomacy.
22. Methods of Estimation of Salt in Cheese
Authors: McDowall F. H. , Whelan L. A. 
Published: June 2009

SummaryConsideration has been given to the various methods available for the estimation of salt in cheese. The following three methods have been found to give concordant results, and to permit accurate estimation of known added quantities of chloride.(1) Careful ashing with small amounts of potassium nitrate, after addition of some dilute caustic soda, and subsequent titration of chloride according to the method of Volhard.(2) Solution of the cheese in caustic soda, precipitation of the proteins by nitric acid, and titration (accordmg to Volhard) of chloride in an aliquot portion of the filtrate (van der Burg's method, with some modifications introduced by the authors).(3) Titration by the Volhard method after destruction of the proteins by hot nitric acid in the presence of excess silver nitrate.Methods (2) and (3) have been found suitable for routine analysis of cheese.
27. The Autoxidation of Butterfat: I. Factors Influencing the Reaction
Authors: Briggs Lindsay Heathcote 
Published: June 2009

The influence of a number of factors on the autoxidation of butterfat has been studied. Metallic catalysts have been found to exert a great effect in hastening the reaction, their intensity being in the following decreasing order: sodium vanadate, copper lactate, iron lactate, nickel sulphate. Zinc lactate has a slight retarding action.Ultra-violet light, hydrogen peroxide and fat peroxides have a strong prooxidative effect and to a less extent lactic acid. Curd exerts an antioxygenic effect, while humidity, glycerol, triolein, lactose, iodine, potassium iodide and the effect of pasteurisation have little or no influence.The author wishes to thank the Auckland University College Council and Sir James Gunson for a Sir James Gunson Scholarship during the tenure of which this research was undertaken, Dr F. H. McDowall for his helpful interest in the work, and the Dairy Research Institute (N.Z.) for permission to work in their laboratories.
38. The Inactivation of Lipase in Dairy Products by Traces of Heavy Metal Salts
Authors: Davies William Lewis 
Published: June 2009

Traces of heavy metals in amounts up to 25 parts per million have the property of inhibiting the action of lipase in butter from unpasteurised sweet cream in varying degrees depending on the concentration of the metal and on the metal itself. Copper was the most potent metal of those studied, iron, nickel, cobalt, manganese, and chromium being less active, while tin and aluminium had no effect.The acidity produced was accompanied by fat-peroxide formation in amount varying directly with the acidity. This was attributable to the free oleic acid formed.The depression of lipase activity by the various metals varied directly with their catalytic power in inducing fat oxidation later, and it is suggested that destruction of lipase was catalysed by the traces of heavy metals according to their varying powers of activating oxygen. Lipase as a compound naturally associated with fats might thus be looked on as a natural “antioxygen.”
87. Factors Affecting the Solubility of Milk Powders. III. Some Physico-chemical Properties of Concentrated Solutions of Milk Solids
Authors: Howat George R. , Wright Norman C. 
Published: June 2009

1. The effect of increasing concentrations of milk solids on the degree of ionisation of electrolytes cannot be measured by determinations of electrical conductivity, owing to the influence of viscosity on ionic mobility.2. An approximately linear relationship exists between concentration of milk solids and the freezing-point depression. Above a certain concentration (equivalent to 34 g. milk solids per 100 g. of water), however, the solutions are saturated with respect to lactose, and any increase in freezing-point depression beyond this point is limited to that due to the other osmotically active constituents of milk.3. There is no evidence of the existence of “bound” water in solution of milk solids up to concentrations equivalent to 65 g. milk solids per 100 g. water.4. An approximately linear relationship exists between concentration of milk solids and hydrogen-ion concentration, increase in the concentration of milk solids resulting in a markedly increased acidity.5. The applications of these results to the heat coagulation of evaporated and dried milks are briefly discussed.
109. Studies on the Chemistry of Cheddar Cheese Making. III. The Conversion of Lactose into Lactic Acid by Starter Cultures
Authors: McDowall F. H. , Dolby R. M. 
Published: June 2009

1. Determinations of acidity, lactose and lactic acid were made at various stages during the souring of milk by starter cultures, both with and without the addition of a neutralising agent.2. Throughout the fermentation, the increase in acidity of the milk was accounted for quantitatively by the amount of lactic acid produced.3. In some instances in the early stages of the fermentation a considerable quantity of the lactose appeared to be converted to substances other than lactic acid.4. Over the whole fermentation the amount of by-products produced from the lactose was small.
134. The Titration of Milk and Whey as a Means of estimating the Colloidal Calcium Phosphate of Milk
Authors: Ling Edgar Roberts 
Published: June 2009

1. The titration method for the estimation of colloidal tricalcium phosphate in milk was found to agree closely with the determination of total colloidal inorganic P2O5.2. The method was used to study the solution of tricalcium phosphate in milks of rising acidities.3. Close agreement was obtained between the actual increase in total P2O5 in the wheys of souring samples and that calculated from the disappearance of tricalcium phosphate as found by the titration method.4. The discrepancy between the actual increase in whey calcium in such cases and that calculated from the titration figures was attributed to the solution of calcium from the calcium salt of caseinogen. From figures so obtained it would appear that colloidal calcium phosphate dissolves with greater ease in milk than the calcium of the protein salt.5. A linear relationship was found to exist between the ordinary titration value of milk and the three other values used in this estimation, and also between the curd acidity and milk acidity.6. Average figures are given for the tricalcium phosphate content of the samples studied and for the various titration factors.
176. The Determination of the nitrogen distribution in milk
Authors: Rowland Samuel J. 
Published: June 2009

Details are given of a semi-micro Kjeldahl method for the determination of the total, casein, albumiij, globulin, proteose-peptone, and non-protein nitrogen of milk. The method is accurate, rapid, and particularly suitable for the determination of the smaller nitrogen fractions.The various nitrogen fractions are separated by the improved procedures described in the preceding paper.
177. The protein distribution in normal and abnormal milk
Authors: Rowland Samuel J. 
Published: June 2009

The N distribution in terms of casein, albumin, globulin, proteose-peptone, and non-protein N is given for a number of samples of normal milk, of milk from cows with mastitis, and of milk persistently low in solids-not-fat content. Improved methods of determination have been used.The average N distribution in normal milk is as follows: casein N 78·5, albumin N 9·2, globulin N 3·3, proteose-peptone N 4·0 and non-protein N 5·0% of the total N. The casein N figure is the least variable, ranging from 77·3 to 80·7. On this basis, normal milk contains, as an average: casein 2·63, albumin 0·31, globulin 0·11, and proteose-peptone substances 0·13%. The total protein content is 3·18%, and the casein: albumin: proteose-peptone: globulin ratios are 23·8: 2·8: 1·2: 1·0.The milk from cows with clinical mastitis is low in solids-not-fat content, and characterized by a decreased content of casein and an increased content of albumin, globulin, and proteose-peptone substances, particularly of globulin.The milk samples of low solids-not-fat content were of normal appearance and reaction, and produced by apparently healthy cows known to have yielded milk of low solids-not-fat content for some time. The samples were examined by strict bacteriological methods for the presence of mastitis streptococci, and formed two distinct groups: (1) samples from cows with subclinical mastitis, having the protein distribution of the mastitis samples described above, the cause of the low solids-not-fat being pathological; and (2) samples from uninfected cows, having the protein distribution of normal milk, the cause of the low solids-not-fat being physiological. The two groups of low solids-not-fat cases are discussed, and the conclusion drawn that subclinical mastitis may account for a large proportion of these widespread and puzzling cases.Many cases of mild subclinical mastitis cannot be detected by the simple chemical tests which will reveal pronounced infection, and satisfactory bacteriological tests, when available, demand much skill and time. For the detection of milk from cows with subclinical mastitis, and for the differentiation of milk samples with pathological and physiological low solids-not-fat, the solids-not-fat, the figure is suggested, and the advantage of this “casein number” is illustrated.
180. Alcohol-glycerol rennet preparations in cheese-making
Authors: Davis J. G. 
Published: June 2009

1. Although chemical analysis, bacteriological analysis and graders' reports failed to distinguish the alcohol-glycerol rennet cheese from the brine rennet cheese, the marked qualities in body and texture during making of the alcohol-glycerol rennet curd, and the sterility or low count of the alcoholglycerol extract warrant further trials under practical conditions.2. Where brine rennet may be suspected as the cause of bacterial faults, the alcohol-glycerol rennet could well be used in its place.3. Alcohol-glycerolrennets have superior keeping-qualities to brine rennets.
192. Volatile acids of cheese. I. Retentive power of cheese and its constituents
Authors: Hiscox E. E. , Harrison J. 
Published: June 2009

1. Direct steam distillation of cheese does not give a true figure for the volatile acids present in cheese.2. The fat portion of a cheese has a retarding effect on the distillation of higher volatile fatty acids, although it is possible that a complete recovery of the acid may be effected from the fat if the distillation were to be continued for a sufficiently long period.3. Cheese protein is capable of a permanent retention of a part of some of the acids present, it being impossible to extract these portions by continued distillation.4. If direct steam distillation of a cheese is to be carried out the results seem to indicate that by collecting only “twice the original volume” a more accurate picture is gained of the distribution of the acids present in the cheese than would be obtained by distilling to “5 times original volume”, since the retention factor of the protein becomes more significant after “twice the volume” (Fig. 2).
228. Oxidation of the fat of butter during cold storage
Authors: Wiley W. J. 
Published: June 2009

The oxidation of the fat of butter during cold storage has been studied by measuring the fat-aldehyde value of the fat. A direct relationship was found between this value and the grade after storage.It was found that acidity, starter organisms, salt and low-pasteurization temperatures each favour the oxidation. Neither diacetyl nor acetoin influence the oxidation.The results indicate the presence in ripened pasteurized cream and in unripened raw cream of a fat-oxidizing enzyme which is most active at low pH values (about 5) and high salt concentrations.
284. The effects of additions of dried skim milk and dried whey on the baking quality and nutritive properties of white bread
Authors: Henry K. M. , Houston J. , Kon S. K. , Powell J. , Carter R. H. , Halton P. 
Published: June 2009

Experiments were carried out to study the effects on the quality and nutritive value of bread of the addition to white flour of roller-dried skim milk and roller-dried whey. Both samples were typical commercial products.Additions of 2% of the dried milk could be made without any marked effect on loaf quality or on flavour. The addition of 4% or more definitely lowered the quality of the bread, the volume being smaller and the crumb more rubbery. As the content of milk was increased above 2% the flavour of the bread became increasingly distinctive and departed from the normal neutral flavour of water bread.Up to 5% of dried whey could be added to the flour without any marked deterioration in the crumb of the bread, although with one flour this quantity decreased the volume by 16%. At this level, however, the whey imparted a distinct cheesy flavour to the bread.Attention is drawn to the fact that the effects produced by the addition of dried milk or whey to bread can only be considered in relation to the particular sample used, since other workers have found that modifications in the method of manufacture considerably alter the value of the product as far as its use in bread is concerned. For this reason improved types of dried milk or whey might well lead to their greater use by the baking industry.
305. The excretion of borate by the dairy cow
Authors: Owen E. C. 
Published: June 2009

1. Two Ayrshire cows in mid-lactation were fed for over 40 days on production rations containing from 16 to 20 g. of added borax.2. The daily excretion of borate during the experimental feeding period was 13–16 g. in the urine, 5–7 g. in the faeces, and 0·3–0·6 g. in the milk, compared with figures of 1·5, 1·0 and 0·1 g. for the control period. There was no detectable retention of borate in the body, and the levels of borate excretion rapidly returned to normal after cessation of the experimental feeding.3. No adverse effects were observed as a result of the borate feeding. The live weights of the animals remained normal, and there was no diuretic effect. The milk yield was also well maintained. The borate content of the milk increased from the normal level of 0·7 to over 3·0 p.p.m.4. Attention is drawn to the risk of using farmyard manure which has been made from the excreta of animals fed on boronated rations.
354. The application of fat-acidity determination to a study of lipolytic flavour defects in cheddar cheese
Authors: Hlynka I. , Hood E. G. 
Published: June 2009

1. A simple method of determining the acid degree of cheese fat has been described.2. An average value of fat acidity on a series of thirty-eight samples of experimental Canadian first-grade Cheddar cheese, covering a period of about a year, has been eatablished at 1·0 ml. N/10 NaOH per 10 g. for cheese 2–4 weeks old.3. An average acid degree for four experimental cheese from pasteurized milk was found to be 0·6.4. A high acid degree was obtained on cheese fat made from milk in which lipase action was induced by vigorous agitation; the longer the period of agitation the higher was the acid degree. Extensive lipolysis took place at some stage before the cheese was removed from the press. Subsequent increase in acid degree was slight.5. Fat acidities on a series of commercial Cheddar cheese, selected so as to include a high proportion of cheese degraded for unclean and rancid flavour, ranged from 1·2 to 4·6 with two exceptionally high values of 24·8 and 26·5. The incidence of undergrade cheese increased as the acid degree increased. All cheese with an acid degree of 2·8 or higher were below first grade on flavour.6. Cheese made from milk, in which acid was developed by the addition of a small amount of starter the night before and which was partly homogenized, showed a high acid degree although the flavour was quite good—often first grade. Similar cheese, but with 3% starter added in the morning, showed only slightly higher fat acidity and scored lower for flavour. These findings cannot be explained as a simple inhibition of the action of milk lipase by acid development.
374. The identity of streptococci from starter and of streptococci, suitable for use as starter, isolated from sour milk
Authors: Nichols Agnes A. , Hoyle Margery 
Published: June 2009

1. 277 strains of lactic streptococci isolated from commercial starters and 72 ‘wild’ strains from souring milk, suitable for cheesemaking, have been identified. All the starter strains examined were Str. cremoris and those (with two possible exceptions) from sour milk were Str. lactis.2. Since the strains from each source were so similar, the information obtained did not help in the selection of the strains, within each group, most suitable for starter.3. It is suggested that three differential tests are sufficient to distinguish Str. lactis and Str. cremoris and to identify them when isolating strains suitable for starter.
380. The effect on the biological value of bread nitrogen of additions of dried skim milk and of soya flour
Authors: Henry K. M. , Kon S. K. 
Published: June 2009

1. Breads were made from flour of 85% extraction alone or supplemented with either 6% dry skim milk or 5·56% full-fat soya flour or 3% milk and 2·78% soya flour.2. The biological values of the proteins of the breads, determined on rats by the balancesheet method, at an 8% level of protein intake, were respectively 56·7, 59·3, 62·6 and 61·9, and the true digestibilities 91·9, 90·6, 90·9 and 90·8.3. The soya-flour protein exerted a supplementary effect on the proteins of the plain and of the milk bread. The possible reasons for this supplementary relationship are discussed.4. Milk proteins had no such supplementary effect on the bread proteins.Our thanks are due to Dr P. Halton of the Cereals Research Station for the preparation of the breads and to Mr G. Cooper for help with the nitrogen analysis.
385. Growth requirements of lactic streptococci. Differences within the group
Authors: Hunter G. J. E. 
Published: June 2009

A variety of lactic streptococcus which is unusual in its growth requirements is described. The culture grows on an agar medium (based on B.D.H. peptone) only under conditions of semi-anaerobiosis. It will grow on the surface, however, if the medium is altered in certain respects, for example: (a) if the B.D.H. peptone is replaced by tryptone, the only peptone which appears to stimulate rapid aerobic growth of the organism; or (b) the lactose in the medium is replaced by glucose; or (c) the pH of the medium is reduced.Different metabolic mechanisms appear to be involved according to the composition of the medium.The culture is more sensitive to changes in milk composition than are other strains of lactic streptococci.
554. Titration curves of whey constituents
Authors: Boulet M. , Rose Dyson 
Published: June 2009

Titration curves of calcium-containing and calcium-free solutions resembling milk serum indicated that precipitation of calcium from such solutions was greatly impeded by citrate. In the absence of citrate, precipitation of tricalcium phosphate was complete at pH 6·0, but, in solutions containing citrate, precipitation of tricalcium phosphate occurred gradually throughout the titration and was not complete at pH 10.In some solutions precipitation of calcium phosphate ceased at about pH 9·7, even though the base added had been insufficient to neutralize tertiary hydrogen equivalent to the known calcium content. Precipitation of dicalcium phosphate must therefore have occurred.The observed stability of calcium in these solutions was much greater than that predicted from the accepted solubility and dissociation constants. It is therefore concluded that detailed studies of these constants, and of the factors controlling precipitation of dior tricalcium phosphate, are needed.