bluuebunny/crossref_metadata_2025_split huggingface dataset:
Milling of solvent‐extracted wheat, semolina and flour. I.—Effect on endosperm fragmentation and protein shifting
Authors: Kent N. L. , Evers A. D. 
Published: November 2006

AbstractThe degree of endosperm fragmentation in milled flour and degree of protein shifting in air‐classified fractions were slightly augmented by pre‐milling treatment of Manitoba wheat and milled products with acetone; they were more markedly affected by treatment with methanol if the residual solvent was promptly removed after treatment. In these circumstances, gluten could be recovered from the flour. Methanol, acting upon wheat, semolina or flour for extended periods of time, had a deleterious effect on the protein, severely reducing endosperm fragmentation and preventing the recovery of recognisable gluten from the milled flour; aqueous butanol had a similar effect.
Acidic components of boar preputial fluid
Authors: Patterson R. L. S. 
Published: November 2006

AbstractSeveral acids present in the acidic fraction of boar preputial fluid have been identified by gas chromatography. They are acetic, propionic, n‐butyric, isobutyric, n‐valeric, isovaleric, α‐ and β‐methylvaleric, caproic, n‐nonanoic and n‐undecanoic acids. Unsaturated aliphatic acids include pent‐4‐enoic, pent‐2‐enoic, hept‐2‐enoic and oct‐2‐enoic acids. Benzoic, phenylacetic and β‐phenylpropionic acids were also identified. Several peaks remained unidentified.Quantitative data for the major components (aromatic acids and acetic acid) are presented and also for the C3 to C5 saturated aliphatic acids which are known to have unpleasant odours and low thresholds of detection.The contribution of these compounds to the odour of a boar is discussed, but it is concluded that they contribute little to the taint of heated boar fat.
Microbiological effects of synthetic food colouring matters. Some aspects of the adsorption of aromatic solutes at biological surfaces
Authors: Giles C. H. , Nursten H. E. 
Published: November 2006

AbstractEvidence is given to support the hypothesis that readily associating cationic dyes are liable to be inimical to biological cells because of the effects of their adsorption as ionic micelles at anionic sites, probably DNA. From an examination of the molecular structures of the food dyes now permitted in the United Kingdom it appears that microbiological activity in foodstuffs is likely to be affected only exceptionally.
Determination of alkyl dinitrophenyl carbonates and other esters, with particular reference to dinobuton, in fruit and vegetables
Authors: Crossley H. , Lynch V. P. 
Published: November 2006

AbstractA method for determining residues of dinobuton in crops has been developed. It is based on the extraction of the crop with hexane followed by a clean‐up involving acid potassium permanganate solution, and chromatography on neutral alumina. Dinobuton is converted on the alumina column to an aluminium salt of dinoseb, which is eluted with aqueous acetone containing butylamine, and determined spectro‐photometrically at 378 mμ. The method is applicable to other alkyl dinitrophenyl esters.
Chlorogenic and quinic acids in sunflower meal
Authors: Milić B. , Stojanović S. , Vučurević N. , Turčić M. 
Published: November 2006

AbstractChlorogenic and quinic acids were isolated from the kernel of sunflower seed by column chromatography and identified by paper chromatography. Ultra‐violet and infra‐red spectra of the above acids were compared with those of pure preparations. The contents of both acids in the kernel and hull of sunflower seeds were determined and the conversion of chlorogenic acid into quinic acid at temperatures of 100° and 135° was followed. During storage of sunflower meal re‐synthesis of chlorogenic acid was observed. Effects of isolates of chlorogenic and quinic acids on α‐amylase, trypsin and lipase activity were detected.
Physiology of Bengal gram seed. III.—changes in the phosphorus compounds of the seed parts during ripening of the seed
Authors: Lal B. M. , Verma S. C. 
Published: November 2006

AbstractSeed parts of Bengal gram have been studied for their total, acid‐soluble, inorganic, phytin and phosphatide phosphorus fractions at different stages of seed development.Except for the phytin phosphorus in the cotyledons and phytin and total phosphorus in the embryo (i.e. excluding the cotyledons), all phosphorus fractions decreased over the period of sampling. Largest decreases occurred in the seed coat which is commensurate with its metabolic necessity.The cotyledons have been found to contribute largest amounts to the content of the phosphorus fractions in the whole seed, though at early stages of maturity, the seed coat also contributes a fairly large proportion.
Preparation of gliadin by urea extraction
Authors: Lee J. W. 
Published: November 2006

AbstractA method in which, after a preliminary water extraction, all the gluten proteins in flour may be extracted by 2M urea is described. The protein so extracted is mainly gliadin, relatively free from high‐molecuiarweight glutenin. Gel filtration with Bio Gel P‐150 polyacrylamide beads and electrophoresis in starch gel of varying porosity shows that the molecular weight distribution is relatively narrow. It is suggested that, under some conditions, an unidentified compound of low molecular weight is responsible for the intermolecular crosslinking of gliadin molecules to give high‐molecular‐weight glutenin.
RAPID METHOD FOR THE DETERMINATION OF STEAM‐VOLATILE FATTY ACIDS IN RUMEN LIQUOR
Authors: Youssef F. G. , Allen D. M. 
Published: November 2006

AbstractA method is described for the rapid separation of steam‐volatile fatty acids in rumen liquor by gas‐liquid chromatography and automatic titration of the eluted acids. The method consists of a pressure programme for nitrogen gas which allows the separation of acids up to n‐valeric in 22 minutes.
Effect of solid hydrocarbons as additives in breadmaking
Authors: Elton G. A. H. , Fisher N. 
Published: November 2006

AbstractA study of pure saturated hydrocarbons as experimental breadmaking additives has shown a critical dependence of loaf volume on chain length of the additive, addition of two methylene groups converting a highly significant volume reduction to a highly significant volume increase. The results are discussed in the light of current hypotheses of the mechanism of action of lipids in breadmaking, none of which is regarded as capable of explaining all the observed phenomena. A ‘reservoir’ of crystalline additive was shown not to be essential to the improving effect, and factors other than melting point of the additive were found to be involved, including a ‘flour factor’.
Mineral composition of apples. VII.—The relationship between fruit composition and some storage disorders
Authors: Perring M. A. 
Published: November 2006

AbstractThere is evidence that the incidence of each of three storage disorders of Cox's Orange Pippin apples (senescent breakdown, low‐temperature breakdown and bitter pit) is affected by the mineral composition of the fruit. These effects have been studied by comparing initial average compositions of bulk samples with the storage behaviour of bulk replicates and by experiments with individual apples in which apples were analysed after their storage record was known.It is suggested that if the Ca level in an apple is less than 3 mg/100 g fresh weight it will be liable to senescent breakdown at an early stage of storage. A P concentration of less than 8 mg/100 g may have the same result even if the Ca level is high.Low‐temperature breakdown is less likely in apples with high levels of K, P and Mg than in apples with low levels of these elements.The results confirm that low average Ca concentration is associated with bitter pit. It is suggested that if the average Ca concentration exceeds 5 mg/100 g fresh weight the sample will probably be free from this disorder. The relationship between Ca and bitter pit in apples stored individually was not clearly defined.
Changes in leaf protein lipids in vitro
Authors: Shah F. H. 
Published: November 2006

AbstractThe lipids were responsible for the development of rancidity in leaf protein concentrates from wheat, kale, maize and red clover on prolonged exposure to air. Phospholipids were shown to oxidise more rapidly than neutral fats. The enzyme systems causing changes in the leaf protein concentrate were inactivated by heating the protein in nitrogen at 100°, but non‐enzymic oxidation of the lipids continued.Addition of ascorbic acid failed to prevent oxidation, but dried ‘amla’ (Emblica officinalis) fruit reduced oxidation considerably. Dried ‘amla’ leaf powder was more effective and ‘jantar’ (Sesbania aegyptica) leaf powder was less effective.
Gel filtration on Sephadex® LH‐20.—A general clean‐up method for pesticides extracted from grain
Authors: Horler D. F. 
Published: November 2006

AbstractGel filtration on Sephadex LH‐20 in ethanol was shown to be a practical method for the single stage clean‐up of insecticide residues from grains. The advantage over previous column clean‐up procedures is that one set of conditions is applicable to most insecticides. The process is thought to be particularly applicable where routine screening procedures are operated. The clean‐up is adequate for thin‐layer chromatography.
Deterioration of β‐carotene in certain hydrogenated fats. II.—Products of β‐carotene deterioration and nature of the green pigment
Authors: McWeeny D. J. 
Published: November 2006

AbstractThe non‐saponifiable fraction from a sample of β‐carotene‐hardened palm kernel oil which had developed a green discoloration has been examined. A number of β‐carotene oxidation products were found and these included a number of β‐carotene epoxide derivatives. A compound thought to be β‐apo‐3‐carotenal was also found, but the apo‐2‐ and apo‐4‐carotenals were not present in more than trace amounts. A major component was similar to, but not identical with, mutatochrome (β‐carotene 5,8‐epoxide). It is suggested that the green discoloration of the carotenised fat was due to oxidation of β‐carotene to epoxide derivatives by traces of peroxyacids and the conversion of these epoxides into green‐blue ionised forms by the action of an acidic material present in the fat.
Effects of a skimmed milk and chocolate diet on serum and skin lipids
Authors: Macdonald I. 
Published: November 2006

AbstractA diet containing 28 g chocolate per kg body weight together with skimmed milk powder was given each 24 hours to 14 men and 15 women aged 19‐21 years. After five days on the diet the fasting serum cholesterol and triglyceride values were compared with values obtained before the diet commenced. Similar comparisons were made for the cholesterol and triglyceride levels on the skin of the face. Changes were found in the cholesterol and triglycerides in both the serum and skin surface lipid in association with the diet. The sex of the consumer also influenced the nature of the change.
Analysis of crops and soils for residues of chlorfenvinphos insecticide and its breakdown products
Authors: Beynon K. I. , Edwards M. J. , Elgar K. , Wright A. N. 
Published: November 2006

AbstractField crops treated with chlorfenvinphos insecticide have been analysed for residues of the parent compound and for possible residues of its breakdown products, 1‐(2′,4′‐dichlorophenyl)ethan‐1‐ol (II), 2,4‐dichloroacetophenone (III), 2,4‐dichlorophenacyl chloride (VIII) and conjugates of (II).Residues of (II) and (III) did not exceed 0.2 ppm in soils within six months of application of chlorfenvinphos at up to 8 lb/ac. Residues of (VIII) could not be detected in any of these soils, and the limit of detectability was 0.02‐0.04 ppm.Crops that were grown in soils treated with up to 4 kg/ha ( to 3.6 Ib/ac) of chlorfenvinphos contained detectable residues of chlorfenvinphos (<0.01‐0.95 ppm) at harvest, and the highest residues were found in radishes. However, residues of the possible breakdown products (II), (III) and (VIII) could not be detected in any of these crops, and the limit of detectability was 0.01‐0.05 ppm.When chlorfenvinphos was applied to the foliage of potatoes there was some evidence for conversion of the trans (β) isomer to the cis (a) isomer. Both isomers were degraded rapidly and the initial half‐life of chlorfenvinphos (cis + trans) was about 3 days.Residues of chlorfenvinphos and the breakdown products (II, free and conjugated), (III) and (VIII) could not be detected on potato foliage, potato tubers, or maize grain 13‐98 days after foliar application of chlorfenvinphos at up to 1 kg/ha on potatoes and up to 2 kg/ha on maize. The limits of detectability were 0.005‐0.05 ppm.
Freeze‐drying of raw beef I.—Influence of some raw material variables
Authors: Bengtsson O. , Bengtsson N. E. 
Published: November 2006

AbstractThe effect of raw material variables, such as breed, sex, age, fat content of muscle and ageing time, upon the quality of the reconstituted product were studied in multifactorial experiments of a preliminary nature. The effects observed were in fair agreement with general experience with unprocessed raw beef and with the limited published data for reconstituted freeze‐dried raw beef.
Application of chemical methods for the assessment of beef quality. II. Methods related to protein breakdown
Authors: Pearson D. 
Published: November 2006

AbstractVarious methods for assessing the extent that the protein has spoiled in stored beef are considered in relation to the various criteria discussed in Part I. From the point of view of routine quality control, the macro‐distillation of the volatile nitrogen produced appears to be the most reliable method. From statistical correlations with odour scores, most beef can be considered to be acceptable if the total volatile nitrogen (TVN) and TVN/FF (fat‐free) figures do not exceed 16.5 and 19.7 mg N/100 g respectively.
Action of glutaraldehyde, nitrous acid or chlorine on wheat proteins
Authors: Ewart J. A. D. 
Published: November 2006

AbstractThe amino acid analyser has been used to determine which amino acid side chains (except that of tryptophan) in wheat proteins are attacked by three reagents. Glutaraldehyde crosslinks gliadin by reacting with lysine and tyrosine residues so that it gives an electrophoretic pattern resembling that of glutenin. Wheat gliadin after treatment with nitrous acid suffers an overall reduction in electrophoretic mobility due to deamination of lysine side chains. Chlorine oxidises part of the cystine and methionine of wheat flour protein to cysteic acid and the sulphone respectively, destroys a fraction of the tyrosine and histidine, and causes some deamidation probably as a result of hydrolysis by hydrochloric acid. The results suggest that there may be buried lysine and tyrosine residues in, and some degrees of structural similarity among, the gliadin proteins. Additional support for the crosslinked nature of glutenin is provided.
Identification of some constituents of carrot seed oil
Authors: Seifert R. M. , Buttery R. G. , Ling L. 
Published: November 2006

AbstractThe composition of carrot seed oil has been studied using gas‐liquid chromatography separation of components and characterisation by infra‐red absorption and mass spectrometry. Evidence was found for the identities of 23 components. Of these, camphene, a‐terpinene, terpinene‐4‐ol, a‐terpineol, bornyl acetate, y‐decanolactone, β‐selinene, a‐gurjunene and coumarin had not been previously reported as constituents of carrot seed oil.
Evaluation of maize gluten meal—peruvian fish meal mixtures as protein supplements for egg production
Authors: Jackson N. , Squance E. 
Published: November 2006

AbstractMaize gluten meal protein was used to replace 25, 50, 75 and 100% of the protein supplied by Peruvian fish meal (14.25%) in a cereal‐based diet for caged hens.When the level of maize gluten meal was increased to provide 50% of the supplementary protein, egg production dropped from 80% on the fish meal control diet to 75%, and fell to 53.4% when all the supplementary protein in the diet was provided by maize gluten meal. Mean egg weight dropped significantly when the dietary maize gluten meal supplied 75% and 100% of the supplementary protein. The best food conversion efficiencies were obtained on the two diets with the highest content of Peruvian fish meal. The energetic efficiency for egg production fell slightly when the contribution of dietary protein from the maize gluten was equal to that from the Peruvian fish meal, and fell markedly at the two highest levels of dietary maize gluten meal.The conclusion is reached that satisfactory egg production can be maintained when up to 25% of the protein of the fish meal control diet is replaced by maize gluten meal protein, and that the efficiency of utilisation of energy for egg production is not adversely affected.
Effects of gamma radiation on accumulation of mineral nitrogen in fresh soils
Authors: Cawse P. A. 
Published: November 2006

AbstractIncreases in mineral nitrogen in gamma‐irradiated soils have been investigated in relation to dose over the range 0.05‐3 Mrad, especially with regard to formation of nitrate. All soils showed a significant increase in nitrate‐N after irradiation, but the response was much greater in the most organic series and reached a maximum after 0.4 Mrad; it was followed by a rise in nitrite at 0.6 Mrad. The amount of radiation that gave maximum accumulation of nitrate‐N varied between soils, probably owing to differences in the surviving population of nitrifying bacteria.Perfusion of soil with ammonium ions showed that rapid nitrification after doses greater than 0.1 Mrad was most likely to result from oxidation by non‐proliferating cells of the nitrifying bacteria rather than increased proliferation of the survivors.
Nonyl alcohol vapour in potato stores during sprout suppression. II.—Physical factors in the uptake of nonyl alcohol vapour by potato tubers
Authors: Currah I. E. , Meigh D. F. 
Published: November 2006

AbstractA study was made of some physical factors which influence the uptake by potato tubers of nonyl alcohol, used for sprout suppression in commercial storage. The saturation concentration of nonyl alcohol vapour in air was determined over the relevant temperature range. Investigation of the interactions between potato tubers and mixtures of air, nonyl alcohol vapour and water vapour showed that the tubers reached equilibrium with the alcohol vapour most rapidly in dry air at the higher of two temperatures investigated. The weight of alcohol taken up by the tuber was greater in dry air and was proportional to the square of the applied alcohol vapour concentration. A sudden rise in humidity caused a rapid release of some alcohol from a treated tuber, while a drop in humidity caused a rather slower uptake. The results suggest that part of the nonyl alcohol is absorbed by the bulk of the potato and part adsorbed on the surface of the skin. The relevance of the results to commercial potato storage practice is discussed.
Pesticide residues in foodstuffs in Great Britain. VII.—Demeton‐methyl and dimethoate residues in Brussels sprouts, lettuce, green peas and French beans, potatoes and strawberries
Authors: Lee D. F. 
Published: November 2006

AbstractSamples of Brussels sprouts, lettuce, green peas and French beans, potatoes and strawberries from commercial crops that had been treated with demeton‐methyl, oxydemeton‐methyl, dimethoate and/or formothion were analysed at the time of harvest. 168 of 191 samples (88%) contained residues of these pesticides not exceeding 0.2 ppm; the residues in the remainder did not exceed 0.8 ppm.
Freeze‐drying of raw beef. III.—Influence of some packaging and some storage variables
Authors: Bengtsson O. , Bengtsson N. E. 
Published: November 2006

AbstractMinimisation of oxygen exposure of freeze‐dried raw beef before packaging and during storage was studied in multifactorial experiments for its effect on the quality of the product, as was the effect of storage time and temperature, intramuscular fat content, and different head‐space gas compositions.Exposure of the freeze‐dried meat to the air before packaging under nitrogen, which is commercial practice today, clearly shortened storage life, particularly of meat with a high fat content. The effect could be counteracted by the application of an oxygen scavenging system, which proved effective at initial head‐space oxygen levels as high as 4%. The use of carbon dioxide in the head‐space reduced product quality compared with nitrogen or the hydrogen‐nitrogen mixture employed in the oxygen scavenging system.The red meat colour as well as quality as a whole was much better preserved by cold storage and particularly frozen storage, by packaging without pre‐exposure to the atmosphere or by using an oxygen scavenging system based on the reaction of oxygen with hydrogen over a palladium catalyst enclosed in the package. Of these methods, refrigerated storage is probably not a realistic solution under present commercial conditions.
Available lysine. II.—Determination of available lysine in feedingstuffs by dinitrophenylation
Authors: Matheson N. A. 
Published: November 2006

AbstractA method for determining non‐N‐terminal lysine by hydrolysis of dinitrophenylated proteins, has been examined critically. Sample concentrations and the presence of carbohydrate at hydrolysis were shown to effect the apparent amount of non‐N‐terminal lysine found. ϵ‐DNP‐lysine can be partly protected from destruction by fluorodinitrobenzene and by dinitrophenol. The method was applied to protein fractions and to feedingstuffs and was compared with that developed by Carpenter; reasons for discrepancies are discussed.
Automated differential screening method for organophosphorus pesticides
Authors: Leegwater D. C. , Van Gend H. W. 
Published: November 2006

AbstractAn automated enzymic procedure is presented for the detection and determination of organophosphates showing an anti‐cholinesterase activity in vitro. The method is based on the acetylthiocholine‐DTNB (5,5‐dithiobis2‐nitrobenzoic acid) technique of Ellman et al. and can be used for differential analyses by determining the anti‐cholinesterase activity with different sources of cholinesterase and different thiocholine esters before and after oxidation of the samples with bromine water.With quail's serum as the source of enzyme the detection limits are: malathion 5 × 10−2 ppm, mevinphos 5 × 10−3 ppm, DDVP 1 × 10−3 ppm, parathion 2 × 10−4 ppm, and diazinon 1 × 10−4 ppm.The method can be applied to the screening of lettuce without requiring any clean‐up of the extracts.
Leucoanthocyanins and related phenolic compounds of carob pods (Ceratonia siliqua)
Authors: Joslyn M. A. , Nishira H. , Ito S. 
Published: November 2006

AbstractThe phenolic compounds present in green carob pods were separated into five components. These were characterised on the bases of solubility, mobility on paper, nature of products of hydrolysis by Penicillium tannase, nature of products yielded on heating with dilute and concentrated hydrochloric acid solution, and nature of products yielded on alkali fusion. The major leucoanthocyanins in green carob pods were highly polymerised leucodelphinidins. A large amount of, and many kinds of, hydrolysable tannins were found. Two crystalline galloyl glucose compounds were isolated.The phenolic compounds present in ripe carob pods were fractionated into four preparations. Hydrolysable tannins present in green pods, were either not found or present only in low concentrations. On the other hand, gallic acid was found in large amounts in ripe pods. The main leucoanthocyanin in ripe pods also was leucodelphinidin. The gallic acid found in ripe pods could be derived from the hydrolysable tannins in green pods by enzymic hydrolysis.