bluuebunny/crossref_metadata_2025_split huggingface dataset:
Evaluation of a protein‐rich vegetable mixture for prevention of protein‐calorie malnutrition
Authors: Hanafy M. M. , Seddik Y. , Aref M. K. 
Published: November 2006

AbstractExperiments showed that a crushed groundnut–chickpea–sesame (3:2:1) mixture is an adequate source of protein comparable with casein as a constituent of a 20% protein diet for promoting growth and nitrogen retention in young rats, synthesis of their serum proteins and haemoglobin, their maturation, reproduction, lactation and breeding of three generations of normal healthy animals.
Chemotherapy of fascioliasis III.—Amides derived from 4–cyano‐2‐iodo‐6‐nitrophenol (nitroxynil) and 2,6–di‐iodo‐4‐nitrophenol (disophenol)
Authors: Broughton Barbara J. , Davis M. , Wright D. E. 
Published: November 2006

AbstractAmides have been prepared utilising 4‐hydroxy‐3‐iodo‐5‐nitrobenzoic acid or 5‐cyano‐2‐hydroxy‐3‐iodoaniline, the acid and amine respectively corresponding to 4‐cyano‐2‐iodo‐6‐nitrophenol (nitroxynil). Analogous anilides were made from 3,5‐di‐iodo‐4‐hydroxybenzoic acid or 4‐amino‐2,6‐di‐iodophenol which bear a similar relationship to 2,6‐di‐iodo‐4‐nitrophenol (disophenol). None of the products was useful against Fasciola hepatica infections.
Digestibility in vitro of dry mashed potato products
Authors: Hellendoorn E. W. , Van Den Top M. , Van Der Weide J. E. M. 
Published: November 2006

AbstractThe in vitro digestibilities of potato granules and flakes were compared. The digestibility of flakes was superior to that of granules. By drum‐drying mashed potatoes, as is customary in the manufacture of flakes, the digestibility was improved, whereas by repeatedly drying and wetting mashed potatoes, as in the manufacture of potato granules, digestibility was diminished.The dry matter content of mashed potatoes obtained by rehydrating potato granules was higher than that of rehydrated flakes.The influence of digestibility and dry matter content of rehydrated potato granules and flakes on digestion in humans is discussed.
Chemical composition and amino acid content of chickpea seeds at different stages of development
Authors: Abu‐Shakra S. , Mirza S. , Tannous R. 
Published: November 2006

AbstractChickpea seeds at five stages of seed development were analysed for contents of nitrogen, ether extract, ash, crude fibre, β‐carotene, amino acid, and several minerals. Moisture, β‐carotene and ash content on a dry weight basis decreased steadily during maturation, but other major components did not change appreciably. All the essential amino acids except lysine, cystine and tryptophan decreased at 28 or 35 days after flowering, then increased at maturity. Lysine was relatively high at 14 days after flowering (immature stage) but dropped sharply thereafter to a nearly constant value. An overall decrease in the mineral content of the seed was observed as the seeds matured.
Estimation of non‐exchangeable potassium in soils using a cation‐exchange resin
Authors: Waddy Julie A. , Vimpany I. A. 
Published: November 2006

AbstractStudies of a cation‐exchange resin method for the estimation of non‐exchangeable potassium in soils showed that the release of potassium was dependent on the quantity of resin in contact with the soil. Continuous shaking of the resin‐soil mixture for 20 h at 80° formed the basis of a reliable method for the routine analysis of non‐exchangeable potassium.
Chlorophylls and their derivatives during drying of sultana grapes
Authors: Bottrill D. E. , Hawker J. S. 
Published: November 2006

AbstractUntreated berries of Vitis vinifera and berries treated with commercial dipping solution were dried in the dark, full shade or in the sun. Dipping treatment increased the drying rate.The major pigments, namely, chlorophyll a, chlorophyll b, pheophytin a, pheophorbide a and the carotenoids, decreased in all treatments where berries received light. Only the chlorophylls and carotenoids decreased in berries dried in the dark, but not to the same extent as in berries exposed to light during drying. Pigment loss was not directly related to berry moisture content.Berries dried in the dark remained green while berries dried in the light changed to brown if untreated or pale golden‐brown if treated with commercial dipping solution. In situ removal of the magnesium from the magnesium porphyrin compounds demonstrated that the green coloration was due to the chlorophylls and chlorophyllides.
Toxic factors in pea haulm silage effluent: The factor affecting germination and growth in plants
Authors: Clarke E. G. C. , Humphreys D. J. 
Published: November 2006

AbstractThe liquor expressed from decomposing pea haulm has been shown to be capable both of inhibiting the germination and retarding the growth of ryegrass (Lolium perenne), wheat (Triticum vulgare) and cress (Lepidum sativum). The toxic factor responsible is a mixture of the volatile fatty acids: acetic, propionic, butyric, valeric and caproic.
Conservation of herbage of varying dry matter content in air‐tight metal containers with reference to the carbohydrate fraction
Authors: Anderson B. K. , Jackson N. 
Published: November 2006

AbstractHerbage at four different dry matter levels, 19·8, 28·0, 37·5 and 45·0%, was ensiled in air‐tight metal containers. There was no loss as inedible waste and this together with the low losses of constituents demonstrated the efficiency of this system of conservation. The mean dry matter loss from the silos was 6%. There was no discernible trend in the dry matter losses with increasing dryness of the ensiled material.The presence of butyric acid and the low levels of volatile nitrogen indicated a saccharolytic type of clostridial activity.Arabinose, galactose and xylose arising from the breakdown of hemicellulose were detected in the silages but the loss of the hemicellulose fraction was low.The presence of mannitol, which was most prevalent in the wilted‐grass silages, indicated a substantial degree of a heterolactic fermentation of fructose. In the material of low dry matter concentration a homolactic fermentation was predominant.
Analysis of Hiptage madablota seed oil
Authors: Badami R. C. , Kudari S. M. 
Published: November 2006

AbstractHiptage madablota seed kernels yield a pale yellow oil (67·0%) which is rich in ricinoleic acid (70·0%). The seed oil also contains the following acids: caprylic, capric, myristic, palmitic, stearic, oleic, linoleic, arachidic and behenic.
Comparative immunological and chromatographic study of some plant β‐Amylases
Authors: Nummi M. , Daussant J. , Niku‐Paavola M.‐L. , Kalsta H. , Enari T.‐M. 
Published: November 2006

AbstractA comparative study has been made of the β‐amylases of barley, wheat, rye, oats and sweet‐potato by means of exclusion chromatography and immunochemical analysis. The reactivity of barley malt and wheat β‐amylase was compared with different anti‐barley and anti‐wheat sera. In exclusion chromatography on Sephadex G100, barley β‐amylase yielded four, and both wheat and rye, two active components, whereas oat and sweet‐potato had only one active component. During the storage of barley, wheat and rye β‐amylases the large‐molecule components were split into smaller ones; no changes occurred in oat and sweet‐potato β‐amylases. On analysis against a specific barley β‐amylase antiserum, wheat and rye β‐amylase gave a reaction which indicated that they were immunologically partly identical with barley β‐amylase, and identical with each other. This serum induced no reaction in β‐amylases of sweet‐potato and oats. The rye β‐amylase precipitation line did not display enzymic activity after reaction with this antiserum. Analyses with different antisera of barley and wheat confirmed the partial immunological identity of barley malt and wheat β‐amylase. With some barley antisera, partial inhibition of wheat β‐amylase activity was observed. A similar phenomenon was apparent when barley malt β‐amylase was precipitated with some wheat antisera.
Comparison of the agar‐plate diffusion method for α‐Amylase assay with the colorimetric stationary‐stage method
Authors: Möttönen K. 
Published: November 2006

AbstractThe general reaction conditions of the diffusion test on agar plate were studied for the determination of α‐amylase enzyme activity, and a standardised agar‐plate diffusion method for this assay was developed.Four wheats and five commercial α‐amylase preparations were used as test material for comparing the plate‐test method with the colorimetric stationary‐stage method.A straight‐line relationship between the log enzyme quantity and the plate‐test response, measured as total area of the reaction spot surface, was observed. An arbitrary enzyme activity unit (the reciprocal value of the absolute enzyme quantity, which corresponds to the plate‐test response) showed a fair correlation with the activity value obtained by the colorimetric stationary‐stage method.The use of the straight‐line relationship enabled the standardisation of the plate‐test method without an enzyme standard as reference, i.e. on a substrate basis, while still yielding, in a dilution series of the sample solution, a fair estimate for the enzyme activity in S.K.B. units (Sandstedt‐Kneen‐Blish) directly from the plate‐test results.The sensitivity of the plate test was much higher than that of the colorimetric stationary‐stage method. This was because the straight‐line portion of the plate‐test curve easily covered an enzyme concentration range diluted several logarithmic units lower than that of the colorimetric curve which seldom covered more than one logarithmic unit.
Conditioning of bovine muscle II.—Changes in the composition of extracts of myofibrils after conditioning
Authors: Penny I. F. 
Published: November 2006

AbstractMyofibrils from longissimus dorsi muscles conditioned at 4° for 8 days and 15 days, were extracted by Hasselbach‐Schneider solution and 5 mM Tris‐HCl, pH 8·2. Both extractants removed increasing amounts of protein from the myofibrils as conditioning proceeded. More myosin, actin, tropomyosin and troponin was extracted by the Hasselbach‐Schneider solution and 5 mM Tris, pH 8·2, extracted increasing amounts of a complex mixture containing actin and α‐actinin. There was no evidence that any particular protein had been degraded or had disappeared and it is suggested that one of the effects of conditioning may have been an alteration in the binding of some of the proteins to each other in the myofibril.
Pink discoloration in canned pears III.—Inhibition by chemical additives
Authors: Chandler B. V. , Mary Clegg K. 
Published: November 2006

AbstractDespite the identification of the pigment responsible for discoloration in canned pears as a tin–cyanidin complex, addition of stannous ions to susceptible pear purée prior to processing partly or completely inhibits the discoloration. This effect cannot be obtained with canned pear halves, but other reducing agents, such as sulphur dioxide, are effective inhibitors of the discoloration. By such treatment canned pears of acceptable quality can be produced from varieties which are normally avoided for processing because of their susceptibility to discoloration. A mechanism whereby reducing agents prevent the formation of pink pigments is described, and an explanation is given of the differences in the effect of stannous ions on pear halves and pear purées.
Studies on the lipids of flour V. —Effect of air on lipid binding
Authors: Daniels N. W. R. , Wood P. S. , Eggitt P. W. Russell , Coppock J. B. M. 
Published: November 2006

AbstractLipid distribution in mechanically developed doughs was found to be sensitive to relatively small amounts of air present in the dough mixer atmosphere. In doughs mixed to high work levels, less than 5 % air present in the nitrogen‐air mixture fed into the mixing bowl was sufficient to cause a significant decrease in bound lipid. Although flour pigments were readily bleached by small amounts of air, lipid peroxides did not increase significantly until at least 50% air was present. Polyunsaturated free fatty acids were most susceptible to peroxidation although, at high work levels in air, peroxides were found in all lipid classes. While lipids bound during nitrogen mixing were readily released by subsequent mixing in air, the effect of air on lipid binding was not reversed by further mixing in nitrogen. Addition of peroxidised lipid to the dough did not prevent lipid binding in nitrogen‐mixed doughs and it was concluded that a mechanism of lipoxidase‐coupled site oxidation was responsible for the effect of air on lipid binding rather than the direct action of the lipid peroxides themselves.
Reduction of 3,4‐benzopyrene content in curing smoke by scrubbing
Authors: Moodie I. M. 
Published: November 2006

AbstractA procedure has been developed for the detection and estimation of 3,4‐benzopyrene in smoke and smoked fish. Results indicate that the use of a smoke scrubber in the industrial smoking process is instrumental in removing at least 70 % of this carcinogenic material from curing smoke. Results from a complementary study of samples of smoked fish confirm this finding.
Properties of α‐amylase produced by different barley lines and their hybrids during germination
Authors: Miflin B. J. , Atanda O. A. 
Published: November 2006

AbstractThe amount of activity, the thermal stability and the calcium retaining ability of α‐amylases produced by different barley varieties and their reciprocal hybrids have been investigated. α‐Amylase was produced by seeds germinated normally and by de‐embryonated seeds incubated with gibberellic acid. The activity of the enzyme has been compared between lines on various bases and the validity of these comparisons is discussed. The inactivation constants of the partly purified enzymes dialysed against EDTA in the presence of trypsin have been calculated and compared. Similarly the rate of thermal inactivation of the enzymes has been investigated. In general, little evidence was found to suggest that heterosis existed in terms of any of the characteristics studied.
Further studies on the auxins of immature maize kernels
Authors: Farrar Kathleen R. , Ganugapati L. S. 
Published: November 2006

AbstractThe separation of the water‐soluble auxins of immature kernels of Zea mays cv. Kelvedon Glory, by column chromatography on silica gel was investigated. The relative growth‐promoting properties of the zeanin YZ fraction in relation to Avena coleoptiles and on cress roots, were investigated. It is suggested that the properties of zeanins could be explained if they were N‐(indole‐3‐acetyl)‐carbamoyl derivatives of carbohydrates.
Effect of Rhizopus fermentation on the lipid composition of cassava flour
Authors: Harris R. V. 
Published: November 2006

AbstractStudies were made on the complex lipid and fatty acid compositions of commercial cassava flour before and after nutritional ‘upgrading’ with Rhizopus arrhizus. The flour lipids closely resemble those found in other plant tissues except for a lower content of polyunsaturated acids and a higher content of free fatty acid. This can be accounted for by degradation during processing. Rhizopus fermentation leads to the appearance of γ‐linolenic acid and changes in the percentage of other acids. The total lipid content falls and the typical plant glycolipids disappear to be replaced by mould phospholipids. Sterol glycoside present in the original flour is not metabolised and becomes a major component of the final material.
Fate of ascorbic acid in the Chorleywood Bread Process
Authors: Thewlis B. H. 
Published: November 2006

AbstractWhen L‐ascorbic acid was used as an additive for baking, it was shown, using radioactive techniques, that about 24% of the carbon present in it was lost, mostly, and probably entirely, as carbon dioxide. The rest of the carbon remained in the bread as a mixture of water‐soluble acidic substances whose major component appeared to be L‐threonic acid; this accounted for about 52% of the carbon in the added ascorbic acid. Lesser amounts of other products present included 2,3‐diketo‐L‐gulonic acid. None of the original L‐ascorbic acid, or of its likely decomposition products, dehydro‐L‐ascorbic acid and oxalic acid, could be detected in the bread.
Maderisation of white wines: I.—Influence of pressing on the susceptibility of the grapes to oxidative browning
Authors: Peri C. , Pompei C. , Montedoro G. , Cantarelli C. 
Published: November 2006

AbstractThe oxidative browning of white wines (maderisation) obtained by fermenting musts derived from progressive pressing cycles, was studied in relation to the phenolic concentration.A picture of the distribution of the various phenolics was obtained by combining the total phenolics determination with selective precipitation of flavonoids with formaldehyde and tannins with cinchonine.Both enzymic and non‐enzymic browning are directly related to the flavonoids concentration in the wines; a progressive insolubilisation of tannic flavonoids and a polymerisation of the non‐tannic flavonoids accompanies the colour change.The concentration of non‐flavonoid phenolics does not vary significantly during oxidative degradation and therefore they tend to become the most representative phenolic fraction in the maderised wines.
Nitrogen metabolism of the pig: III.—Utilisation of protein from different sources
Authors: Ostrowski H. , Jones A. S. , Cadenhead A. 
Published: November 2006

AbstractYoung pigs, initially weighing 20 kg, were given diets containing different protein concentrates. The diets provided similar concentrations of available lysine but different concentrations of total lysine and total protein. The diets produced similar growth rates and efficiencies of food utilisation, but pigs given white‐fishmeal were significantly fatter and retained significantly less nitrogen. It is suggested that a deficiency of protein may have been the factor limiting the rate of protein synthesis in the pigs on the fishmeal diet.
Structures of triglycerides isolated from various sheep tissues
Authors: Christie W. W. , Moore J. H. 
Published: November 2006

AbstractTriglycerides were isolated from the liver, plasma, kidney, adrenals, testes (one animal), heart, pancreas, rumen wall, muscle, intestines, and perineal, intestinal and subscapular adipose tissues from four adult sheep. The fatty acid composition of each was determined by gas chromatography. The distribution of fatty acids among positions 1, 2 and 3 of the glycerol moeity of the triglycerides was determined by a stereospecific analysis procedure. In the adipose tissue triglycerides, saturated components predominated in position 1 and unsaturated C18 fatty acids were found largely in position 2; position 3 was occupied mainly by C18 saturated and unsaturated fatty acids. The highest concentration of trans‐ fatty acids was in position 3. The triglycerides obtained from the other tissues had similar structures to this except that in some, in particular plasma and liver triglycerides, there was a comparatively high concentration of palmitic acid in position 2.
Response of laying hens to dietary supplementation with energetically equivalent amounts of maize starch or maize oil
Authors: Balnave D. 
Published: November 2006

AbstractEquivalent levels of metabolisable energy (ME) from either maize starch or maize oil were fed to laying hens receiving a constant intake of all other nutrients from diets containing either maize or wheat as the sole cereal ingredient.Birds receiving maize oil as compared with maize starch utilised a greater proportion of the ME to synthesise body tissue. Increasing dietary additions of maize starch consistently improved the numbers of eggs laid but no beneficial effect of maize starch on egg size could be observed. In contrast, increasing dietary additions of maize oil consistently improved egg size but had little influence on the numbers of eggs laid. Although the increased egg size in birds fed supplementary maize oil appeared to be due to some component of the oil other than ME no significant difference in total egg yield could be observed between maize starch and maize oil treatments.The substitution of wheat for maize as the sole cereal ingredient in the ration did not alter the pat terns of response observed with the maize diet.
Evaluation of protein concentrates prepared from rapeseed meal
Authors: Lo M. T. , Hill D. C. 
Published: November 2006

AbstractProtein concentrates have been prepared from rapeseed meals by extraction with sodium chloride solution, followed by removal of the seed coat by screen filtration. This method yielded up to 75% of the original meal N in the form of products containing 61–64% protein (Nx 6·25). The products showed a considerably greater content of ash, and lower content of crude fibre and glucosinolate than did the starting meals, but amino acid patterns were similar and P levels were unchanged. Protein quality of the products prepared from heat‐treated (myrosinase‐inactivated) meals, was measured by determination of protein efficiency ratio and net protein utilisation, and was found to be similar to that of casein.
Effect of surfactants on the α‐amylase activity of wheat flour
Authors: McDermott E. E. , Elton G. A. H. 
Published: November 2006

AbstractThe effects of a number of surfactants on the activity of an unpurified wheat α‐amylase extract, and on the activity of wheat flour in its natural state, have been investigated. Inactivation of α‐amylase by sodium dodecyl sulphate was very rapid, and that by stearyl tartrate and sodium stearyl fumarate (SSF) was dependent on time and temperature. Probable mechanisms of inactivation are discussed. Of all the surfactants tested, SSF, polyoxyethylene monostearate and n‐dodecylamine had the greatest effect on starch gelation temperature but only at a high level of addition. However, the amounts of surfactants required for the inactivation of α‐amylase naturally present in active flour are so high as to have a deleterious effect on loaf quality.
Studies on the combined effect of gamma radiation and cooking on the nutritional value of fish
Authors: Kennedy T. S. , Ley F. J. 
Published: November 2006

AbstractThe effect of irradiation (0·6 Mrad), cooking and a combination of both treatments has been measured on the protein nutritive value and on the B‐complex vitamins, nicotinic acid, riboflavin and thiamine in cod fish fillets. Microbiological assay methods were used throughout. Protein nutritive value was unaffected by irradiation, whereas cooking caused a 9% loss; this loss was not increased by prior irradiation treatment. Irradiation did not affect nicotinic acid and a 4% loss caused by cooking was again not increased by a combination of treatments. Riboflavin was reduced 6% by radiation, 9% by cooking, and 16% after both treatments, whilst for thiamine the losses were 47% by radiation, 10 % by cooking and 54% by combined treatment.It was concluded that irradiation followed by cooking produced a total loss which was the sum of the losses produced by each treatment. The importance of loss of nutrients in fish due to radiation processing is discussed.
Increased production of biogas from cowdung by adding other agricultural waste materials
Authors: Laura R. D. , Idnani M. A. 
Published: November 2006

AbstractIt was found that the addition of nitrogenous materials, such as casein, urea or urine, increased the extem of decomposition of cowdung, resulting in higher gas production. The effect appears to be due to the maintenance of pH > 7 during fermentation. With the addition of urea or CaCO3, materials such as. dry leaves and cane sugar have yielded high proportions of methane in the gas mixtures and these additions also increased the rate of gas production by promoting anaerobic conditions in the medium. Addition of cellulose also increased the rate but the gas mixture obtained had a lower methane content.