bluuebunny/crossref_metadata_2025_split huggingface dataset:
Addition of different iron salts to flour : The factor of rancidity
Authors: Martin H. F. , Halton P. 
Published: November 2006

AbstractFlour is enriched with vitamin B1, nicotinic acid and iron by adding a master‐mix which, in addition to flour and the two vitamins, normally contains reduced iron (ferrum redactum).Master‐mixes containing different iron salts have been examined for their oxidative stability and it has been found that the length of the induction period of the master‐mix in oxygen at 100° and the time for it to develop a rancid taint when stored at room temperature vary with the salt used.The length of the induction period of a master‐mix is a useful guide to its effect on the oxidative stability of a flour to which it has been added. Enriched flours which developed rancidity taints were those containing master‐mixes with short induction periods.Other factors including chemical treatment are shown to affect the oxidative stability of a flour. In addition, vitamin B1 has been found to have pro‐oxidant and nicotinic acid to have antioxidant activity.
Physico‐chemical studies on agricultural sprays. V.—The incorporation of wetting agents in high‐volume sprays
Authors: Furmidge C. G. L. 
Published: November 2006

AbstractThe relative efficiency with which a number of surface‐active agents promote the wetting of various leaf surfaces and a beeswax surface has been studied. The efficiency of a wetting agent is governed both by its chemical structure and by the nature of the solid surface involved.The primary purpose of adding wetting agents to spray formulations is to increase the degree of cover of the target surface by the spray liquid. However, coverage is only one of the many factors that govern the efficiency of a spray application and the presence of wetters may affect also the physical stability of the spray formulation, the retention of spray and the deposition of toxicant on the target surface, the persistence and the biological activity of the toxicant deposit, and the phytotoxicity of the spray. These factors are discussed in relation to the choice of the most appropriate wetting agent to use in high‐volume sprays.
Oxygen diffusion and aerobic respiration in soil spheres
Authors: Greenwood D. J. , Goodman D. 
Published: November 2006

AbstractAn equation relating the diffusion of oxygen into moulded spherical aggregates with their aerobic respiration rates was tested by measuring the effect of oxygen partial pressure on the rates of oxygen uptake of aggregates of known size and water content. By inserting these measurements in the equation values (αˆ) were obtained for a diffusion parameter which under the conditions of the experiments would be expected to be constant. It was found that αˆ; was independent of the oxygen concentration surrounding the spheres, of their respiration rates and, over a limited range, of their water contents. These findings support the validity of the equation. However, αˆ was decreased by increases in the period for which the soil was moistened before being moulded into aggregates, and was slightly larger the larger the spheres. Evidence was obtained that the differences in αˆ resulted from colloids affecting the diffusion properties of water, and by the presence of minute gas‐filled channels in the aggregates. Nevertheless, it appears that the equation may be used to indicate the extent to which respiration of soil aggregates is restricted by inadequate oxygen diffusion.Evidence was obtained to support the assumption, used in deriving the equation, that lowering the oxygen concentration did not affect the respiration rate of soil until low concentrations were reached. The respiration rates in the presence of excess oxygen of soil and of baker's yeast were halved when the oxygen concentration in the aqueous phase was reduced to between 2 and 6 μM.Tests of the equation depended on assessing the respiration rates of the aggregates when respiration was not inhibited by lack of oxygen. These assessments were difficult to make because mechanical manipulation of the soil caused an increase in respiration rate that could not be attributed to an improved oxygen supply. The most satisfactory methods of making the assessments were to measure the respiration rates of chopped aggregates under air, and of whole aggregates under high oxygen partial pressures.
Nutritive value of middle eastern foodstuffs. I.—Composition of fruits and vegetables grown in Lebanon
Authors: Simaan F. S. , Cowan J. W. , Sabry Z. I. 
Published: November 2006

AbstractProximate composition, energy, calcium, phosphorus and iron contents and vitamin A potency were determined on locally available varieties of 31 different fruits and 49 different vegetables grown in Lebanon. Among certain varieties, considerable variations were observed, especially in mineral content and vitamin A potency. The values obtained agree, in general, with data available from other countries of the Middle East.
Mobilisation of fats in germinating seeds: The in vivo “quantum” hydrolysis of triglycerides
Authors: Kartha A. R. S. , Mathur J. M. S. 
Published: November 2006

AbstractThe residual fats in germinating seeds from four different species did not show any detectable acetyl value by sensitive gravimetric methods. The in vivo hydrolysis of triglycerides in plants hence appears to take place probably by a “quantum” mechanism wherein a triglyceride molecule is split up into fatty acids and glycerol with little or no intermediate liberation of mono‐ and di‐glycerides.
Carotene oxidation and off‐flavour development in dehydrated carrot
Authors: Falconer M. E. , Fishwick M. J. , Land D. G. , Sayer E. R. 
Published: November 2006

AbstractDėhydrated carrot develops an unpleasant “off”‐flavour when stored in the presence of oxygen. The off‐flavour has been described as “having an odour similar to violets” and it was suggested to be due to the formation of β‐ionone formed by oxidation of β‐carotene. This suggestion is supported by the fact that loss of colour, which is mainly due to the presence of β‐carotene, accompanies the development of off‐flavour. If the above suggestion is true it should be possible to establish a direct relationship between loss of β‐carotene and off‐flavour, and this has now been done in a series of storage tests in which both carotene analyses and taste panel assessment for natural and off‐flavour were carried out.
Note on the use of cysteine to prevent browning in apple products
Authors: Walker J. R. L. , Reddish C. E. S. 
Published: November 2006

AbstractThe use of cysteine to inhibit the enzymic browning of apple products has been re‐investigated in the light of recent findings. In comparison with ascorbic acid, smaller amounts of cysteine inhibited browning and the inhibition was of much longer duration. When used at optimum concentrations, cysteine did not give rise to any adverse effects on flavour or tinplate. A simple method for estimating the cysteine requirement for a particular apple juice blend was also devised.
Production of amylase on vermiculite by Aspergillus oryzae
Authors: Meyrath J. 
Published: November 2006

AbstractThe production of amylase on the conventional substrate wheat bran has a serious drawback in so far as the enzyme extracts are thoroughly contaminated with solubilised material from wheat bran which make a purification of the extract rather difficult. Successful attempts have been made to use synthetic media absorbed on vermiculite for amlyase production by Aspergillus oryzae. Since under these conditions the rate of amylase production is very much higher than in stationary or deep cultures on the same substrate or similar substrates, the described method is of interest from the industrial point of view.
Isolation and composition of leaf protein from certain species of indian flora
Authors: Devi A. Valli , Rao N. A. N. , Vijayaraghavan P. K. 
Published: November 2006

AbstractAnalyses are reported on fresh leaves of some Indian flora for their % nitrogen, dry matter and extractable protein nitrogen contents, ash, fibre and the amino‐acids, lysine and methionine.There were wide variations in the nitrogen content of the leaves and the proportion of extractable protein nitrogen. The crude isolated materials have protein content varying from 34.2% in Tamarind to 77.4% in Scsbania. The crude isolates obtained from several sources had appreciable protein content and these warrant further studies as to their dietary value in deficient diets. The methionine and lysine contents of these proteins varied from 1.3% to 2.2% and 3% to 4% respectively.Some of the proteins isolated are potentially useful for supplementation of cereal diets deficient in lysine and methionine.
Physico‐chemical studies on agricultural sprays. VI—Survey of methods for measuring the wetting ability of spray formulations
Authors: Furmidge C. G. L. 
Published: November 2006

AbstractSeveral methods have been suggested for the measurement of the wetting efficiency of high‐volume sprays and some of these have been examined to see how far they will predict the wetting ability of a range of wetting agents applied to several leaf surfaces.It is concluded that a satisfactory wetting test must involve the appropriate spray target surface and also take into account the effects of spray droplet impaction; these requirements are satisfied by a test based on the visual assessment of wetting under practical spraying conditions. Of the other tests examined, the measurement of the receding contact angle is of value in recognising the extreme case of complete wetting of a surface and the tape‐sinking test may be used, with anionic and non‐ionic wetters, as a rough guide to the overall efficiency of wetters on leaf surfaces.
Storage life of vacuum‐packed iced trout. I.—Influence of packing material
Authors: Hansen Poul , Jørgensen B. V. 
Published: November 2006

AbstractThe storage life of gutted trout vacuum‐packed individually in polyamide or polyethylene bags and kept in wet ice exceeded 2 weeks. The trout packed in polyethylene showed signs of slight fat oxidation at the end of the second week, while that in polyamide showed no fat oxidation throughout the experimental storage period of 3 weeks.Trout in both types of package suffered microbial spoilage during the third week. Viable aerobic counts throughout the storage period were higher in polyethylene‐ than in polyamide‐packed trout.
Available lysine in meat and meat products
Authors: Dvořák Z. , Vognarová I. 
Published: November 2006

AbstractThe amount of available lysine in different sorts of beef and pork was determined and the relation between lysine and content of connective tissue was ascertained. The extent of reduction of the available lysine on heat processing depends on the time of heating and the proportion of meat and meat products water lost. The presence of added sugars in meat is practically without influence. The amount of available lysine in meat can also be decreased by smoking and salting with nitrite. The values obtained for the different kinds of meat products are discussed.
Self‐propagating decomposition in inorganic fertilisers containing ammonium nitrate
Authors: Parker A. B. , Watchorn N. 
Published: November 2006

AbstractCertain types of inorganic fertilisers containing ammonium nitrate are capable of self‐propagating decomposition if locally initiated by fire or other thermal means and bulk stores have been involved in large scale incidents in several countries. This is a slow type of fuse behaviour new to fertiliser technology and has been entitled ‘cigar‐burning’. For cigarburning to occur, an ammonium nitrate and a chloride content are necessary, together with a suitable rigid porous matrix that withstands high temperature. The matrix provides the cellular structure inside which the exothermic chloride‐catalysed decomposition of ammonium nitrate takes place. A simple test procedure to differentiate between burning and non‐burning compositions is described. Most types of commercially available fertilisers, in particular the important range based on ammonium nitrate, ammonium phosphates and potassium chloride, together with many research formulations have been studied and the effect of formulation on cigar‐burning is detailed. Storage recommendations to avoid large scale incidents in the future are given.
Inhibition of soya lipoxidase
Authors: Blain J. A. , Shearer G. 
Published: November 2006

AbstractCertain long‐chain polyacetylenic fatty acids prove to be more potent competitive inhibitors of lipoxidase than any of the compounds which have been examined previously. Inhibition by nordihydroguaiaretic acid under similar conditions is of the induction period type and is considered not to be competitive.
Fusel oils in ciders and perries
Authors: Pollard A. , Kieser Margaret E. , Stevens Pauline M. , Tucknott O. G. 
Published: November 2006

AbstractThe amounts of higher aliphatic alcohols in the ciders and perries studied ranged from 116 to 255 p.p.m.; certain samples contained in addition about 100 p.p.m. of 2‐phenylethanol. The production of these compounds in ciders and perries is discussed. Estimates of fusel oil content by gas chromatography were compared with those given by a colorimetric method. Where distillates contained mainly butanols and pentanols, the two methods were in good agreement. The higher values given by some samples in the colorimetric estimation were attributed to the presence of other components: 2‐phenylethanol and tyrosol were found to be responsible for some of the discrepancy.
Further studies on the limiting amino‐acids differently processed groundnut meals
Authors: Fisher Hans 
Published: November 2006

AbstractDifferent samples of groundnut meal were fed to growing chicks and supplemented factorially with the three amino‐acids lysine, methionine and threonine. There were appreciable differences among the samples in terms of their growth‐promoting properties and the order of amino‐acid limitation. In a comparison of differently processed groundnuts from the same fresh supply, it was found that a solvent‐extracted preparation was equally limiting in all three amino‐acids and responded only to the triple‐supplementation. An expeller pressed meal, as well as an expeller and solvent‐extracted preparation was first limiting in lysine but responded differently to other combinations of the three amino‐acids. Amino‐acid analysis of the different groundnut samples indicated differences, particularly a lower sulphur‐containing amino‐acid content for solvent‐extracted meals. All of the groundnut meals tested had a lower lysine content than those reported in the literature.
The reaction of wheat proteins with sulphite. I.—Sulphitolysis of the proteins of flour with cuprammonium sulphite
Authors: McDermott E. E. , Pace J. 
Published: November 2006

AbstractThe reaction of wheaten flour and of some flour protein fractions, with cuprammonium sulphite solutions at pH 10·2 has been investigated. Under these conditions, with a reaction time of 2–4 h. at room temperature, the thiol and disulphide groups of the flour proteins are completely converted to S‐sulphocysteine residues and the proteins dissolve, together with some carbohydrate. The insoluble residue is a high quality starch. The effect of the sulphitolysis procedure on the amide groups of the proteins, in flours of widely different protein content, has been examined and there was no evidence that deamidation had occurred. Similarly the amino‐acid composition of a flour protein fraction remained unchanged by the sulphitolysis procedure. In these respects the specificity of the reaction confirmed the original observations of Swan with keratin, but evidence obtained by prolonging the reaction time suggests that with flour proteins, some disaggregation or cleavage of their structure, other than that due to the splitting of disulphide bonds, may also occur and this possibility is being investigated in further work. Some general properties of the solubilised material are described.
Fumigation of agricultural products. XX.—prolonged storage of cereals fumigated with methyl bromide
Authors: Blackith R. E. , Lubatti O. F. 
Published: November 2006

AbstractCereal seeds of various varieties which had been fumigated at one of four moisture contents were kept for 6 years. The germination capacity of the samples was determined initially and again after 6 months, 3 years and 6 years of storage. At the lowest moisture contents good survival of fumigated and of unfumigated seed was noted, but varietal differences appeared which had not been found during the earlier stages of the tests. Rye remained viable for 3 years when stored dry, but lost its viability after that period.
Wheat proteins. I.—fractionation and varietal variation of endosperm proteins of T. vulgare
Authors: Coulson C. B. , Sim A. K. 
Published: November 2006

AbstractA method of starch gel electrophoresis has been established for the fractionation of wheat proteins which allowed the resolution of up to 32 components.A study of the endosperm proteins of several varieties of T. vulgare has shown distinct differences in the composition of fractions of low electrophoretic mobility. No satisfactory correlation was achieved between these components and the rheological characteristics of the flour, and there appeared to be no obvious relationship between closely related varieties. There is, however, some evidence to suggest that some of these fractions may reflect the morphological characteristics of the variety and may be influenced, at least to a small extent, by environmental factors. In contrast, fractions of intermediate electrophoretic mobility are similar for all varieties and are probably distinctive of both the species and variety.
The mineral composition of apples. IV.‐the radial distribution of chemical constituents in apples, and its significance in sampling for analysis
Authors: Perring M. A. , Wilkinson B. G. 
Published: November 2006

AbstractThe distribution of the major mineral elements and some organic constituents about the longitudinal axis of Cox's Orange Pippin apples has been investigated. Although surface colouring is sometimes indefinite potassium, phosphorus, nitrogen and calcium concentrations generally, although not invariably, reach maximum levels at the ‘blushed’ side of the fruit and fall to minimum levels at the ‘unblushed’ side. Large errors can therefore result from the mineral analysis of one section only, instead of the whole fruit. Reduction in sample size can be achieved by the combination of opposite pairs of sections for mineral analysis and the results are usually within ±5% of those for the whole fruit.
Colorimetric determination of chlorate in soil and plant extracts
Authors: Banderis A. 
Published: November 2006

AbstractA colorimetric method, using o‐tolidine, for the determination of small amounts of chlorate in soil and plant extracts is presented. Substances known to interfere in the colorimetric procedure are unlikely to be present in significant amount in soil and plant extracts, but if present, compensation for their effects can be made. Examination of different parts of the plant showed that conducting tissue was the most suitable for chemical analysis, although the lamina or the whole plant can be used provided the extract is shaken with activated charcoal. Some observations on several plant species grown in pots containing soil contaminated with chlorate are given.The method is useful for confirming visual diagnosis of chlorate toxicity in plants and for measuring the residual concentration in the soil.
Sulphate levels in soil of varying pH during incubation with organic materials
Authors: Massoumi A. , Cornfield A. H. 
Published: November 2006

AbstractThe water‐soluble sulphate levels were followed during incubation (28° for 132 days) of soil (pH 4·7, 6·1 and 7·4) treated with 2% by weight of six different bulky organic materials.Materials with organic carbon/total sulphur (C/S) ratio of 112 or less (farmyard manure, grass, and compost 2) usually caused either very little or only slight net immobilisation of sulphate. Materials with C/S ratio greater than 112 (compost 1, straw, and cellulose) caused net immobilisation of sulphate during the earlier part of incubation, followed by re‐mobilisation of part or all of the sulphur by the end of incubation. Straw was the only material which caused net immobilisation of sulphate at all pH levels by the end of incubation. Differences in the extent of mobilisation or immobilisation due to pH were small or inconsistent except for straw, when maximum immobilisation increased with pH.
Isolation and characterisation of wheat flour proteins. II..—effects of urea and N‐ethylmaleimide on the behaviour of wheat proteins during extraction and fractionation
Authors: Jankiewicz M. , Pomeranz Y. 
Published: November 2006

AbstractProteins were extracted from wheat flour with seven different extractants. Extraction with 3·0 M‐urea at pH 7·0 and at 4° solubilised practically all the proteinaceous material in wheat flour. Extracted proteins were dialysed against 0·005 M‐acetate buffer pH 4·1, concentrated by ultrafiltration and lyophylised. Proteins were fractionated in acetate buffer pH 4·1 by sucrose gradient ultracentrifugation or on Sephadex G‐100, and the viscosity of Sephadex G‐100 eluates was determined. Adding N‐ethylmaleimide alone, but not in the presence of urea, reduced the yields of proteins extracted in a two‐step procedure and increased the relative amounts of proteins of high molecular weight. Adding urea resulted in distinct separation of intermediate‐sized proteins into two fractions. Proteins were fractionated on Sephadex G‐100 into up to eight fractions, varying in molecular weight, and they were rechromatographed on Sephadex G‐100 or G‐200. The results indicated aggregation and disaggregation phenomena, and heterogeneity of protein fractions under conditions used.
Volatilisation loss of nitrogen from urea added to some soils of east Pakistan
Authors: Khan D. H. , Haque M. Z. 
Published: November 2006

AbstractA high (20–70%) loss of N, added as urea, due to volatilisation was observed in some soils of East Pakistan under laboratory conditions. This loss was maximum within the first week, as was the rate of hydrolysis to ammonium carbonate. N‐loss was maximum in a calcareous soil, minimum in an acid soil, and medium in near‐neutral soils. Soil pH increased after urea application and declined after 2 weeks.Placing urea 2 in. below the surface markedly inhibited loss of gaseous‐N, recovery being 44–89% of total loss. Association of superphosphate with urea at depth placement further minimises loss of N.
Sex differences in the response of pigs to dietary amino‐acid supplementation, with reference to growth and body composition
Authors: Robinson D. W. 
Published: November 2006

AbstractA study is made of the response of gilts and castrate male pigs to diets containing different levels of lysine and methionine supplements at growth stages 40–110 lb and 110–260 lb liveweight. Results are given for rate of growth, food conversion efficiency and body composition on the various diets. In the discussion of sex differences. it is suagested that different recommendations should be made for the diets of hogs, gilts and castrate males.
Evidence for differences in mode of action between two related carbamate insecticides
Authors: Reay R. C. , Lewis D. K. 
Published: November 2006

AbstractCarbaryl (1‐naphthyl N‐methylcarbamate) and its N‐acetyl derivative have been compared in respect of toxicity (LD50), rates of kill and anticholinesterase activity in vitro and in vivo, using the honeybee as test organism. Results obtained indicate that carbaryl does not act solely on brain cholinesterase. Alternative suggestions are discussed, together with observations supporting the idea that the N‐acetyl derivative iS metabolised to a more potent cholinesterase inhibitor.