bluuebunny/crossref_metadata_2025_split huggingface dataset:
Amino acid analyses of cereal flour proteins
Authors: Ewart J. A. D. 
Published: November 2006

AbstractAmino acid analyses have been made on flours of wheat, rye, barley, oats and maize. The overall pattern is sufficiently similar (particularly between rye and barley) to indicate a common ancestor, but significant individual differences occur. Wheat protein differs from the other four in its higher capacity for polar and H‐bonds and lower content of salt links. Other factors such as S.S interchange potential may be more important than the pattern of intermolecular forces since the latter does not change much from rye to barley in spite of their rheological differences. The factors for conversion of nitrogen to protein are, in the above order, 5.7, 5.8, 5.8, 5.7, 5.9.
Pesticide residues in foodstuffs in great britain. IV.—Organochlorine pesticide residues in welfare foods
Authors: Ruzicka J. H. A. , Simmons J. H. , Tatton J. O'G. 
Published: November 2006

AbstractAnalytical methods and results are given for the determination of organochlorine pesticide residues in dried full‐cream milk, cod‐liver oil and concentrated orange juice as supplied to mothers under the Welfare Foods Service for the ante‐ and post‐natal care of themselves and their babies. Samples of whole milk corresponding to the dried milks were also examined to determine any losses of these pesticides that might occur in the drying process. Some crude cod‐liver oils were also examined.
Sugar brews and the chorleywood bread process
Authors: Collyer Dorothy M. 
Published: November 2006

AbstractThe use of sugar brews in a mechanical development process for the production of English‐type bread was examined. In the absence of ascorbic acid as dough improver, the great improvement given to bread volume and softness by a strong brew with high yeast content was somewhat diminished when the yeast content was decreased to a normal level, and marginally further diminished when its starting sugar content was also reduced. These reductions overcame some disadvantages of the original brew and the brew effect was still appreciable, the bread being quite good provided that the flour had received normal bleaching and oxidising treatment at the mill.With untreated flour, other process modifications were necessary for the production of acceptable brew bread without a chemical improver. Even a strong brew only partly replaced flour treatment and oxidising improver simultaneously.With normally treated flour, the strongest brew had a favourable effect on the work input requirement at dough mixing and reduced the need for intermediate proof. The former advantage was lost when the strength of the brew was decreased, and the latter was diminished when the yeast content of the dough was decreased.
Amino acid composition of South African and Australian wheat varieties as a function of their nitrogen content
Authors: Robinson D. W. , Sageman R. 
Published: November 2006

AbstractSamples of six varieties of South African and Australian wheats sown on 4 dates were found to range in total nitrogen content from 2.42 to 3.86%.Analyses of these samples indicated that no major change in the proportions of the amino acids occurred between samples of varying nitrogen content, and an inverse relationship between lysine and nitrogen content (reported in the literature for wheats of low protein content) could not be demonstrated.
Availability of essential amino acids from proteins. I.—beef serum albumin
Authors: Dvořák Z. 
Published: November 2006

AbstractAvailable essential amino acids from beef serum albumin were determined microbiologically, after total enzymic hydrolysis of the protein by papain, leucine aminopeptidase and prolidase. Samples of pure beef serum albumin of different moisture content were heat‐treated with glucose at 90° or without it at 121°. In the enzymic digest of the protein, available essential amino acids were determined using Streptococcus faecalis, S. zymogenes and Lactobacillus arabinosus. The content of essential available amino acids was correlated with the degree of in vitro digestibility of heat‐treated albumin.The amount of lysine determined by Carpenter's method with fluordinitrobenzene did not correspond to the values found for lysine by microbiological analysis with S. faecalis. Lysine reactive with fluordinitrobenzene was found in the non‐digestible residue of the protein, so that the values obtained by the chemical method are probably higher than the actual amount of available lysine. The results for the trypsin digest of the albumin were similar by both methods. The availability of lysine as well as that of amino acids in general depended on the enzymic digestibility.
Hagberg penetrometer method for α‐amylase activity in sprouted grain: Prediction of activity of flour blends
Authors: Mitchell T. A. 
Published: November 2006

AbstractA penetrometer method for sprout damage has been applied to New Zealand flours, and a close relationship between the results and crumb doughiness in bread has been demonstrated.The pressure‐sustaining capacity of the flour gels, as calculated from the penetrometer readings, is inversely proportional to the enzyme activity.A simple relationship exists between penetrometer number and the proportion of flour from sprouted grain in flour blends.The penetrometer number appears to be primarily determined by the α‐amylase activity of the flour from sprouted grains and to be unaffected by variations in the level of ‘damaged’ starch in the flour. A method is proposed whereby the amounts of sprouted lines of wheat necessary in a grist, to produce flour with a predetermined level of activity, may be calculated.
Inhibition of wheat α‐amylase by bran phytic acid
Authors: Cawley R. W. , Mitchell T. A. 
Published: November 2006

AbstractA proportion of the wheat samples tested for α‐amylase activity by the Hagberg penetrometer method during the 1961 New Zealand harvest gave higher results on flours than on wheatmeals milled from the same wheats. This effect is due to the lower level of calcium available as enzyme cofactor in the meals, caused by combination with phytic acid. Because of this effect and because the internal distribution of α‐amylase in wheat grains is variable, testing for sprout damage in milling wheat is best carried out on flours rather than wheatmeals.
Microbiological breakdown of cellulose in the presence of alternative carbon sources
Authors: Bravery A. F. 
Published: November 2006

AbstractInhibition of cellulolytic activity by small quantities of two common ingredients of synthetic growth media, DL‐asparagine and yeast extract, is demonstrated in a cellulose‐agar medium. A modified medium is proposed which gives improved results when used for the detection of cellulase production.
Variation in chemical composition of apple leaves
Authors: Holland D. A. 
Published: November 2006

AbstractA study was made of the variation in percentage N, P, K, Ca, and Mg in leaf dry matter, as observed in a three‐year survey of forty commercial apple orchards. The contributions due to variation between years, orchards, trees, samples, and laboratory determinations were estimated, and the theory of random errors was found to apply. In general, results were not greatly affected by the methods of analysis employed by different laboratories, and ‘haphazard’—as distinct from truly random—selection of sample trees was found to be an adequate practical procedure.
Breakdown of 14C‐chlorfenvinphos insecticide on crops
Authors: Beynon K. I. , Wright A. N. 
Published: November 2006

AbstractThe breakdown of chlorfenvinphos has been studied by application of 14C‐chlorfenvinphos, in the laboratory and in a glasshouse, to the foliage of potatoes, cabbage, and maize at initial dosage levels within the range 1‐30 ppm. On cabbage there was evidence for a possible conversion of some of the trans(β) isomer of chlorfenvinphos to the cis(α) isomer. The initial half‐life of chlorfenvinphos (cis‐ and trans‐isomers together) was about 2‐3 days, and after this initial period the rate of loss decreased. Some of the chlorfenvinphos was lost, presumably by volatilisation, and most of the remainder was converted gradually to breakdown products. A major breakdown product was a sugar conjugate of 1‐(2′,4′‐dichlorophenyl)ethan‐1‐ol, and traces of desethyl‐chlorfenvinphos were also formed. There was no evidence of translocation of 14C‐activity from treated to untreated leaves.At harvest 80‐112 days after application of chlorfenvinphos to foliage, no residues could be detected in the tubers of potatoes or in maize cobs, when the limit of detectability was 0.005 ppm. Residues (0.74 ppm‐2.1 ppm, as equivalent ppm of chlorfenvinphos) were present on the foliage of potatoes and maize and were mainly of the conjugate of the ethan‐1‐ol. This ethan‐1‐ol has a low mammalian toxicity.Cabbages at harvest 77 days after application contained 0.37 ppm of residues (expressed as chlorfenvinphos) which were mainly of the conjugated ethan‐1‐ol.
Identification of fish species by thin‐slab polyacrylamide gel electrophoresis of the muscle myogens
Authors: Cowie W. P. 
Published: November 2006

AbstractElectrophoretic band patterns for twenty commercially important British fish species have been obtained by electrophoresis of their muscle myogens on thin slabs of polyacrylamide gel. Since each band pattern is characteristic of one species and is practically unaltered as a result of ice storage or frozen storage of the fish, it is possible to identify any fresh and frozen fillet belonging to these twenty species by comparing its band pattern with the standards obtained. The method can also be used to identify two species of fresh fish in admixture.Cooked fish cannot be identified by this method.
Degradation of diazinon in soil
Authors: Bro‐Rasmussen F. , Nøddegaard E. , Voldum‐Clausen K. 
Published: November 2006

AbstractThe disappearance rate of diazinon in two different soils, at two levels of water content, with two different diazinon concentrations, and in steam‐treated and untreated soils has been studied. The rates of disappearance were measured by the slopes of the disappearance curves in a semi‐logarithmic coordinate system and by the corresponding half‐lives (RL50 in days) for each combination of the factors.The results were examined statistically, and it was found that all of the four factors influenced the degradation rate of diazinon in soil, the greatest effect occurring with steam‐treatment, i.e. caused by the micro‐organisms in the soils, and the least from the diazinon concentration. Interactions between some of the factors are demonstrated.
Nutritional value of fish visceral meals
Authors: Olley June , Ford J. E. , Williams A. P. 
Published: November 2006

AbstractViscera from white fish and herring were azeotropically dried and their amino acid compositions were compared with those of an azeotropically dried whole herring and of four commercial fish meals. The gut meals were similar in composition to the whole herring meal and the commercial meals, though the herring gut meals contained appreciable quantities of nitrogen not identified in the Moore & Stein amino acid analysis.An attempt was made to relate the nutritive value of the azeotropically dried meals to their amino acid compositions.The nutritive values of the meals for rats when given as the sole protein source were apparently related to their histidine content, and in tests with chicks, in which the meals were given with a cereal‐based ration, nutritive quality was related to total lysine content.The visceral meals were relatively rich in soluble nitrogen, and in a meal manufactured during warm weather there was considerable autolysis to free amino acids. Autolysis and bacterial spoilage may lower the histidine content of visceral meals with possible production of toxic substances. With efficient processing fish viscera could provide protein‐rich concentrates of fair quality.Some technological problems are discussed.
High‐order compositeness in randomly distributed natural fats: Glyceride structure of an arecanut fat
Authors: Kartha A. R. S. 
Published: November 2006

AbstractA specimen of arecanut fat, 78 mol.‐% saturated acids, contained 54.9 fully saturated triglycerides (GS3), 8.1 mol.‐% tri‐unsaturated glycerides (GU3) and, for partly unsaturated triglycerides, 32.5 mol.‐%. GS2U and 4.7 GSU2 compared with 46.7, 1.1, 40.5 and 11.7 mol.‐%, respectively, expected for random distribution. The maximum proportions of GS3 and GU3 possible by any mechanism of esterification are shown to be the same as the random distribution values. The unusual structure of the fat is hence due to ‘high‐order compositeness’, i.e. it is produced by admixture of fats of widely differing saturated acid contents from different cells of the same tissue. Published data on the biogenesis of fat in ripening acrecanut support this concept. This heterogeneity was not evident from examination of the tissues.
Soil salinity studies. II.—The relation of plant growth to salinity in soil and soil mixtures of differing physical properties
Authors: Massey D. M. , Winsor G. W. 
Published: November 2006

AbstractLettuce plants were grown at six levels of salinity in soil and in mixtures of soil with peat and sand. Soil salinity was determined in saturation pastes and paste extracts, and in 2.5 : 1 extracts prepared by weight and by volume, with and without added calcium sulphate. The correlations between plant growth (fresh weight) and salinity were calculated from two sets of data, each based on four lettuce crops. Sampling by volume rather than by weight for salinity measurements improved the correlations with growth, and gave a reasonably satisfactory measure of salinity over the range of growth media examined (bulk density 0.82‐1.37 after air‐drying and grinding). Still higher correlations resulted (r = —0.95 to —0.98) when corrections were applied for differences in bulk density. It is concluded that 2.5: 1 extracts prepared by volume, saturated with calcium sulphate and corrected where necessary for bulk density, can provide a rapid and reliable estimate of high salinity levels in soils differing considerably in moisture‐retaining properties.
Influence of water loss on the loss of volatiles by apples
Authors: Wills R. B. H. 
Published: November 2006

AbstractA study was made of the effect of different rates of water loss on the loss of volatiles from Jonathan apples stored at 30°f. The rates of loss of n‐butanol, iso‐amyl alcohol and n‐hexanol decreased with increasing rates of water loss while the corresponding acetate esters increased. The water loss was considered to be enhancing the production of acetate esters as well as providing a ‘carrier’ for their removal from the fruit.
Note on variations in the mineral composition of oat and barley grain grown in wales
Authors: Morgan D. E. 
Published: November 2006

AbstractAnalytical results for the major elements, Ca, Mg, Na, K, P and Cl, and the trace elements, Cu, Co, Mn and Zn, for approximately 170 samples each of oat and barley grain from 3 seasons, are presented. The variations in contents are discussed in relation to current dietary recommendations for farm livestock.
Effect of ascorbic acid on wheat gluten
Authors: Zentner H. 
Published: November 2006

AbstractThe effect of ascorbic acid on the consistency of hydrated wheat gluten was investigated. The addition of ascorbic acid to gluten in the Farinograph resulted in a drop in the maximum consistency of the gluten. Chemical tests failed to show either reduction of disulphide groups of the gluten or any blocking of sulphydryl groups by ascorbic acid. A hypothesis has been put forward, ascribing the observed changes in the consistency of the gluten to interference of the ascorbic acid with the water structure in the gluten.
Freeze‐drying of raw beef. II.—Influence of some freezing and dehydration variables
Authors: Bengtsson O. , Bengtsson N. E. 
Published: November 2006

AbstractThe effect of pre‐treatment variables such as freezing rate and method of cutting the meat, and of product surface temperature during freeze‐drying as well as dehydration per se on quality were studied in multifactorial experiments.Very high freezing rate, using liquid nitrogen spray, resulted in lowered reconstitution ability after freezedrying and marked paleness of both dried and reconstituted meat, compared with freezing rates in the range spanned by conventional freezing methods.Cutting the meat before freezing impaired reconstitution ability compared with slicing it in the semifrozen state or sawing it in the frozen state before freeze‐drying, but improved colour of the dry product.Comparisons between freeze‐dried and frozen beef indicated a quality loss inherent in the dehydration method itself, while drying in the range of surface temperatures from +20° to +60° resulted in no appreciable difference in quality with temperature.The results obtained are in fair agreement with published data where they have been available.
Studies on the formation and composition of ‘cream’ in tea infusions
Authors: Smith R. F. 
Published: November 2006

AbstractTea ‘cream’ is a finely‐divided suspension of insoluble particles that forms when a strong infusion of black tea cools. This study not only confirms that the principal constituents of ‘cream’ are theaflavins, thearubigins and caffeine, but shows that ‘cream’ also contains smaller amounts of other flavonoids, non‐caffeine nitrogen compounds, chlorophyll, and inorganic material; all of which are present in the original black tea. The effects of caffeine, theaflavin and thearubigin content, also the composition of the thearubigins (as indicated by the E380/E460 value) of black tea, the strength of infusion, and the pH of the infusing water on the amount of cream formed in infusions were investigated. Evidence was obtained that creaming causes a partial fractionation of the thearubigins. A method for determining the ‘creaming power’ of tea is proposed.
Application of chemical methods for the assessment of beef quality. III.—Methods related to fat spoilage
Authors: Pearson D. 
Published: November 2006

AbstractVarious methods for assessing the extent to which the fat has deteriorated in stored beef are considered in relation to various criteria discussed in Part I. From the point of view of routine quality control, the titrimetric determination of free fatty acids (FFA) appears to be the most reliable method. From statistical correlations with odour scores, most meats were considered acceptable provided the FFA did not exceed 1.2% (calculated as oleic acid on the extracted fat). Several of the other fat spoilage methods considered gave values which rose during the storage period to a maximum and then either remained constant or decreased steadily to a very low figure. Most fresh samples gave peroxide values of 0.1‐1.0 mequiv./kg (on the extracted fat), but a critical limit of 5 might be applied under practical conditions.
Pesticide residues in foodstuffs in great britain. VIII.—Organochlorine pesticide residues in eggs and poultry
Authors: Findlay Elizabeth , Hamilton G. A. 
Published: November 2006

AbstractIn 163 samples of eggs taken from nine sources only one sample exceeded 0.1 ppm organochlorine pesticide. In analyses of 114 samples of poultry meat, liver or fat, the content of γ‐BHC in 7 samples exceeded 0.1 ppm that of dieldrin in 2 equalled or exceeded 0.1 ppm, and that of pp'‐DDE in 7 exceeded 0.1 ppm, but all the samples contained less than 0.1 ppm pp'‐DDT. Samples of poultry feed were also analysed to evaluate the importance of the food as a source of pesticides.
Structures and pesticidal activities of derivatives of dinitrophenols. IX.—Effects of substitution of dinitrophenols with C4 to C13 α‐branched alkyl groups and of esterification on the eradication of apple mildew
Authors: Pianka M. , Sweet P. J. J. 
Published: November 2006

AbstractThe eradication of apple mildew caused by Podosphaera leucotricha (Ell. and Everh.) Salm. with 2‐(C4 to C13 α‐branched alkyl)‐4,6‐dinitrophenols and 4‐(C4 to C13 α‐branched alkyl)‐2,6‐dinitrophenols was examined. 4‐(1‐Ethylbutyl)‐ and most 4‐(C7 to C12 α‐branched alkyl)‐2,6‐dinitrophenols were significantly more active than their 2‐alkyl‐4,6‐dinitrophenol analogues. Compounds containing 4‐C13 alkyls did not show significant activity. Activity generally increased as the α‐alkyl branch lengthened.Methyl carbonates did not show lower activity than the parent phenols, but esterification of 4‐(C12 or C13 α‐branched alkyl)‐2,6‐dinitrophenols to ethyl carbonates or crotonates gave compounds with reduced activity. Methyl‐, ethyl‐ or isopropyl‐carbonates and crotonates of 4‐(1‐ethylhexyl)‐2,6‐dinitrophenol had much higher activity than the corresponding esters of the 4‐(1‐methylheptyl) isomer or of 2‐(1‐ethyl‐hexyl)‐4,6‐dinitrophenol. Compounds containing long ester chains (C7 or C8) had less activity than 4‐(1‐ethylhexyl)‐2,6‐dinitrophenol.O‐Methylation produced compounds with less activity than the parent 4‐(1‐ethylhexyl)‐ and 4‐(1‐propyl‐pentyl)‐2,6‐dinitrophenols.
Synthesis and pesticidal evaluation of phenazines I.—Halophenazines
Authors: Cross B. , Dunn C. L. , Payne D. H. , Tipton J. D. 
Published: November 2006

AbstractThe synthesis and biological activity of twenty‐six halophenazines is described. the Wohl‐Aue reaction and the new method for cyclisation of 2‐nitrodiphenylamines by oleum were found to be the most convenient methods of synthesis.Phytotoxicity of a characteristic type was higher in foliar spray than in pre‐emergence tests. Chlorine substitution appeared to confer higher activity than other halogen substituents, and in the chlorophenazines activity decreased with increasing substitution. Both 1‐and 2‐chlorophenazine were highly effective herbicides.Acaricidal and fungicidal activity showed similar responses to structural changes, and optimum activity, together with a low level of phytotoxicity, was reached with 1, 4‐dichlorophenazine.
Cold water‐extractable pectin in cell walls of plant leaves
Authors: Kooiman P. 
Published: November 2006

AbstractWhen leaves of Cyclea barbata and some other plant species are disintegrated in cold water part of the acidic cell‐wall material dissolves. the extracted material is a highly esterified pectin almost free from other polysaccharides; it was identified by its specific optical rotation and by enzymic conversion into D‐galacturonic acid. Solubility of such a pure and highly esterified pectin from plant cell walls in cold water seems to occur only in a restricted number of plant species.During storage of the disintegrated tissue for some hours the pectin is gradually de‐esterified by pectin esterase resulting in gelation of the suspension. in Indonesia the gel is known as ‘tjintjaoe idjo’ and is used as an ingredient for beverages.