bluuebunny/crossref_metadata_2025_split huggingface dataset:
Plant proteins. III. —Amino‐acid content of isolated hay proteins
Authors: Koloušek J. , Coulson C. B. 
Published: November 2006

AbstractApproximate values of the amino‐acid content of the proteins of lucerne hay cut at various stages of growth and the hays of lucerne, red clover, timothy and orchard grass cut for hay in maturity are given, a modified method of rapid direct estimation on two‐dimensional paper chromatograms being used. A higher glycine value is found for casein and the hay proteins than those previously reported for these proteins. There is some evidence that the haymaking process together with the stage of growth and the species of grass may effect the end amino‐acid composition of the hay proteins, but the composition changes are small for certain amino‐acids.
The vacuum contact‐plate dehydration of foodstuffs. II.—equipment
Authors: Hay J. M. 
Published: November 2006

AbstractOn account of the lower temperatures of vaporization at reduced pressures, vacuum evaporators and vacuum dryers have for long been in use for the drying of thermally unstable materials. During the Second World War attempts were made to dehydrate foodstuffs using vacuum‐drying equipment of the types then available but, except in the case of finely divided materials, the results were unsatisfactory. The equipment described in this article comprises a large steel vacuum cabinet accommodating 21 trays enabling about a ton of material to be dried per batch. The movable heating plates, arranged in such a manner as to maintain good thermal contact with foodstuff undergoing dehydration, are responsible, more than any other feature of the plant, for the successful drying of meat steaks, fish fillets, sliced root vegetables and certain whole fruits.
Colorimetric analysis of p‐chlorobenzyl p‐chlorophenyl sulphide (chlorbenside) residues in plant and animal tissue
Authors: Higgons D. J. , Kilbey D. W. 
Published: November 2006

AbstractA method is described for the colorimetric analysis of residues of p‐chlorobenzyl p‐chlorophenyl sulphide on leaf and fruit samples and in animal tissue. The method is based on pre‐oxidation of the spray residues followed by intensive nitration of the resulting p‐chlorobenzyl p‐chlorophenyl sulphone, and the formation of a purple colour on interaction of the nitrated products in benzene with sodium methylate.The method is sensitive to 0.05 mg. and is specific in the presence of all likely contaminants except DDT.
The seed oils of Bombax sessile and of Lupinus termis
Authors: Grindley D. N. , Akour A. A. 
Published: November 2006

AbstractThe seed oils of the species Bombax sessile and Lupinus termis have been examined in detail and their fatty acid composition determined. The former has a composition closely resembling that of palm oil, while the latter resembles other members of the Papilionaceae in that it contains minor quantities of linolenic acid and also of higher saturated fatty acids.
The salt‐soluble proteins of barley. III.—the detailed composition of saline extracts of barley‐fractionation by precipitation with ethanol
Authors: Pool A. A. , Shooter E. M. 
Published: November 2006

AbstractThe electrophoretic analyses of fractions prepared from saline extracts of barley grain by precipitation in aqueous ethanol solutions at low temperatures give a clearer picture of the protein composition of these extracts than can be obtained from analyses of fractions precipitated with ammonium sulphate. At least six major and eight minor components may be detected, as well as a group of inhomogeneous components which are concentrated in one fraction. All the major components appear to be proteins. The analyses suggest that these components are individual components and are not interaction products. The carbohydrate material derived from the barley gums is again concentrated in the last fraction. Comparison with previous work suggests that these numerous components which have been identified by electrophoresis can probably be assigned to one or other of the already known five major sedimenting groups of barley compounds.
A tentative method for investigating the influence of application rate on the penetrative power of herbicide sprays
Authors: Hebblethwaite P. 
Published: November 2006

AbstractA method suitable for investigating the penetration of herbicide spray into ground‐crop foliage is presented. The sampling variation is likely to be rather high, but the method can at least differentiate between broadly different treatments. Under the conditions of the trial, a high‐volume application resulted in a greater retention of spray at the level of the weeds than did a low‐volume application.
Seaweed as a source of yeast food. II
Authors: Morris E. O. 
Published: November 2006

AbstractIn continuation of the work described in Part IPart I: J. Set. Fd Agric., 1955, 6, 611.
of this series, attempts have been made to carry out the hydrolysis of seaweed polysaccharide fractions by means of various enzymes. Malt extracts and filtrates of Myrothecium verrucaria were found to be particularly effective in this respect. Furthermore seaweeds treated with these enzymes afforded excellent media for yeast propagation.
Leaf leachates as a factor in pedogenesis
Authors: Bloomfield C. 
Published: November 2006

AbstractThe phenomena of iron reduction and migration, which are characteristic of gley and podsolized soils, are generally regarded as being caused by the action of the humose upper horizons normally present in these soils.In this paper are given the results of an investigation of the properties of water extracts of unhumified plant debris; from the results of this work it seems that the relatively simple organic compounds present in such extracts are a much more important factor than colloidal ‘humus’ in causing migration of sesquioxides and clay.
Studies in starch structure. I.—analytical methods
Authors: Fuller C. H. F. , Lampitt L. H. , Coton L. 
Published: November 2006

AbstractIn order to characterize starch fractions which cannot be prepared in the form of homogeneous dry powders without degradation, the scheme of analysis has been modified so as to avoid working on a previously‐dried substance. A modified semi‐micro method for the determination of the concentration of starch solutions is described in which the starch is hydrolysed and the reducing power of the neutralized hydrolysate is determined without transfer from a single boiling tube. Modifications in the method of determination of reducing power, limiting viscosity number, properties of the polysaccharide‐iodine complex and the limit of conversion by β‐amylase permit the determination of these characteristics using dilutions of a solution of known concentration. Adoption of these modified methods leads to greater precision and a net saving of time.
The variations in limestone and flint grit consumptions by laying birds
Authors: Tyler C. 
Published: November 2006

AbstractAn experiment has been performed to find the quantities of limestone and flint grit consumed (a) by different birds, (6) on different days and (c) between two‐hourly periods within the day. The influence of two different feeding regimes was also considered. It was found that with limestone grit there were differences between birds and also differences between days, but with flint grit there were no such differences. It was possible to show that the need for calcium created by shell deposition did not cause a greater consumption of limestone grit in any one period directly related to a specific time of shell formation nor over the whole period of shell formation. The period of greatest consumption of limestone grit was always immediately before dusk. Most flint grit was also consumed at this time. Grit balances and an examination of the contents of the alimentary tract showed that there was a very great wastage of both limestone and flint grit but that the amount of limestone dissolved was probably adequate for the needs of the bird.
Some observations on the ‘research’ extensometer
Authors: Hlynka I. 
Published: November 2006

AbstractA comparative study of the ‘Research’ Extensometer and the Brabender Extensograph has been made using three different schedules for the test samples and three types of dough holders with the Extensometer.In general, differences in the procedure of handling dough‐pieces cause more effect on the shape of the load‐extension curve than do differences between machines. Impaling of the dough directly on the Extensometer modifies the shape of the load‐extension curves: this is attributed to structural activation of the dough in the impaling process. An Extensometer dough holder is described which permits the dough to be rested between impaling and stretching.For structural relaxation studies the range of extensibility provided by the Extensometer must be increased by lengthening the drive shaft.
Fumigation of agricultural products. XI.—sorption of mercury vapour by wheat
Authors: Gorringe B. S. 
Published: November 2006

AbstractA more sensitive modification of an ultra‐violet absorption method for detecting mercury vapour is described, capable of detecting IO−10 g. of mercury vapour in approximately 50 ml. of air. No sorption of mercury vapour could be detected on Pyrex glass vessels. Sorption on wheat is influenced much more by changes in the moisture content than by changes of temperature within the normal range of both factors. Most of the mercury sorbed is chemically combined, but with drier grain some can be recovered by airing. The reaction of mercury vapour with wheat continues even after two years' exposure to the fumigant. Concentrations of mercury lethal to normal grain weevil eggs are likely to extend for two feet around foci of diffusion in a mass of grain. Health hazards appear to be slight.
Fumigation of agricultural products. XII.—sorption of methyl bromide on groundnuts
Authors: Somade H. M. B. 
Published: November 2006

AbstractGroundnuts, both undecorticated and separated into husk, cotyledon and germ, have been fumigated with methyl bromide. The sorption of the fumigant increases in all cases with the moisture content. Sorption is disproportionately greater as dosage increases, for cotyledons and germ, but not for husks. Over a wide range of relative humidities, the equilibrium moisture content of the husk is greater than, and that of the cotyledons less than, the moisture content of the germ.Field trials in England and in Nigeria have confirmed that under normal conditions groundnuts are unharmed by methyl bromide fumigation. Fungal attack is suppressed and early development mildly stimulated by the treatment.High doses of methyl bromide will impair the germination of groundnuts of too high a moisture content. The tip of the radicle is destroyed, but there is no evidence of combination of the gas with any major constituent of the seed.
The application of the anthrone reagent to the estimation of starch in cereals
Authors: Clegg K. M. 
Published: November 2006

AbstractA colorimetric method using anthrone is described for the estimation of starch and soluble sugars in cereals, cereal by‐products, and mixed poultry rations. The method is rapid and requires no elaborate apparatus. An internal glucose standard is used. Results for the starch content of these materials show a standard deviation of 2–2% of the mean value.
The connective‐tissue content and toughness of sheep muscles
Authors: Nottingham P. M. 
Published: November 2006

AbstractThe connective‐tissue content of a number of sheep muscles was determined by extraction of the muscle with o‐IN‐sodium hydroxide in the cold, and determination of nitrogen in the residual tissue. The toughness of these muscles as determined by measurement of shear force parallel to the muscle fibres appears to be related to connective‐tissue content, but no such correlation was found with shear force across the fibres.
The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipids
Authors: Cookson M. A. , Coppock J. B. M. 
Published: November 2006

AbstractThe importance of flour lipids in breadmaking is reviewed and described. Particular attention is drawn to a flour lipid fraction, perhaps lipoprotein, which appears to be an important factor in the mechanism of bread improvement. Some properties of flour lipids are given, including ultra‐violet spectrophotometric and countercurrent distribution data; the effects of different extracting solvents are considered. The influences of flour extraction rate, treatment and natural ageing are indicated in relation to defatted flours. The properties of bread made from defatted flour and of bread lipids are also discussed. The unusual behaviour of added shortening in bread prepared from defatted flour is examined.
Fumigation of agricultural products. XIII.—Trials of onion seed treated with methyl bromide, and an improved method for its analysis
Authors: Lubatti O. F. , Blackith R. E. 
Published: November 2006

AbstractTwo varieties of onion seed have been fumigated with methyl bromide over a range of moisture contents. Improvements in the method used for determination of methyl bromide are described. The highest concentration‐time product used was applied either as a high dose for a short time or a low dose for a longer period. The germination of seeds in soil is a better measure of the damage done by fumigating moist seed than are laboratory tests on paper pads. Once a seed succeeds in germinating in soil its eventual yield is independent of the treatment received by the seed. Seed dry enough to store with unimpaired germination should not contain more than 10% of moisture and will then withstand concentration‐time products of 1100 mg. h./1. irrespective of the way in which this product is made up.
Studies of spray deposits. I.—Effect of spray supplements on the tenacity of a copper fungicide
Authors: Somers E. 
Published: November 2006

AbstractThe influence of 47 materials on the tenacity of cupric oxide on a cellulose acetate surface has been determined. From these screening tests, seven of the most promising stickers, agar, linseed oil, lime casein, polyvinyl acetate (PVA), coumarone resin, rubber latex and polyvinyl chloride (PVC) were used as supplements to cupric oxide in a potato blight field trial. Although most of the supplements increased the tenacity of the cupric oxide, little, if any, improved blight control was observed. Linseed oil and rubber latex were also used as supplements in a field trial on tomato foliage and the copper residue level was determined chemically.The effect of varying the supplement concentration of boiled linseed oil, PVA and rubber latex on the tenacity of cupric oxide on cellulose acetate and bean leaves was determined. The most effective concentrations were the same for both surfaces. Sedimentation analysis showed that both boiled linseed oil and rubber latex flocculated the cupric oxide suspension, whilst PVA at a high concentration increased its dispersibility.Assays in vitro against Alternaria tenuis showed that, of the seven CuO‐supplement treatments listed above, PVC and PVA were the only supplements that did not decrease the fungitoxicity of the cupric oxide. The physico‐chemical aspects of this inhibition are discussed. It is suggested that PVA, at sufficiently high concentration, should prove to be a suitable sticker for copper fungicides.
Chemical investigation of the leaves of Anona senegalensis. I.—Constituents of the leaf wax
Authors: MacKie Alexander , Misra Anand L. 
Published: November 2006

AbstractThe constituents of the leaf wax of Anona senegalensis have been investigated when hard and soft waxes were isolated. Both yielded higher saturated fatty acids. In addition, primary alcohols (C28, C30, C32) and palmitone were obtained from the hard wax, and unsaturated acids, palmitone, and yellow sesquiterpene oils from the soft wax. The soft wax was effective against Sclerostome larvae from horse faeces.
Mycological formation of fat. II.—Synthesis of fat from various carbohydrates in surface cultures of Aspergillus nidulans, Penicillium javanicum and Penicillium spinulosum and the influence of the nitrogen source on the synthesis of fat from glucose
Authors: Garrido J. M. , Walker T. K. 
Published: November 2006

AbstractNext to glucose (and excluding comparison with sucrose) the sugar most effective as a substrate for fat‐production by these moulds was xylose. The highest rate of fat synthesis from xylose was achieved by Penicillium javanicum which in 9 days metabolized 21.40 g. to produce 4.61 g. of felt containing 1.24 g. of fat while, in the same time, Aspergillus nidulans consumed 7.86 g. of xylose and developed 3.61 g. of felt containing 0.69 g. of fat. The latter mould had a fat coefficient (g. fat/g. xylose utilized) of 8.8; that of P. javanicum, which was 5.8, indicates a less economical conversion. Ammonium nitrate was the best source of nitrogen for all three moulds; sodium nitrate was also very suitable for A. nidulans.
A rapid method for the determination of total solids in tomatoes
Authors: Mabrouk Ahmed Fahmy , Hussein Abdel Aziz , Aref Hussein 
Published: November 2006

AbstractAn equation correlating the total solids in raw tomato pulp to its refractive index was formulated.The derived formula for total solids is as follows: Total solids in percentage by weight ‐ 522.60nD — 695.26.
Studies on protein hydrolysis. III.—The preparation and analysis of sulphurous acid hydrolysates of casein
Authors: Parsons T. R. , Baker B. E. 
Published: November 2006

AbstractCasein was hydrolysed with a mixture of sulphurous acid and hydrochloric acid and the sulphur dioxide was removed from the hydrolysate by evaporation under reduced pressure and the hydrochloric acid by the use of an ion‐exchange resin. The hydrolysate contained relatively somewhat less of the acidic amino‐acids and slightly more of the basic amino‐acids than does casein. The tryptophan content of the hydrolysate was approximately half of that of casein.The results of a rat feeding trial showed that the nutritional value of the sulphurous acid‐hydrochloric acid casein hydrolysate did not differ significantly from that of the casein from which the hydrolysate had been prepared.
A sedimentation method for the determination of the effective particle size distribution of DDT dispersible powders
Authors: Thomas W. D. E. 
Published: November 2006

AbstractA modified Andreasen sedimentation method is described for the analysis of the DDT and carrier constituents of DDT dispersible powders.As an illustration of the use of the method, a 1% (w/v) aqueous suspension of the powder is sampled with a pipette at four different times from the commencement of settling. Variation of concentration of dispersible powder in the suspension within the range 0.2–2.0% (w/v) is without effect on the results. The method is shown to be suitable for use at any temperature (±0.05°) within the range 10–30°.
Flavour of dehydrated potatoes made from material treated with tetrachloronitrobenzene
Authors: Gooding E. G. B. , Tucker C. G. , Harries J. M. 
Published: November 2006

AbstractTests by two independent taste panels showed that potatoes, treated with TCNB* to reduce sprouting during storage, yielded a dehydrated product with a definite ‘earthy’ taint, which increased with the period of storage of the raw potatoes. Heavy leaching during processing slightly reduced the intensity of the taint. When the dehydrated product had been stored for a year or more under temperate conditions the taint was still apparent.
Cereal product fortification: The B vitamins, with special reference to thiamine losses in baked products
Authors: Coppock J. B. M. , Carpenter B. R. , Knight R. A. 
Published: November 2006

AbstractCertain aspects of cereal product enrichment with vitamins of the B group, especially thiamine, are discussed with particular reference to wheaten flour and rice.Losses of thiamine during the baking of bread and certain cakes and biscuits were found by the thiochrome method to be 17.3–23.3%, 22.7–33.1% and 26.0–29.7%, respectively. During the toasting of bread, thiamine losses ranged from 13.4 to 31.0% depending on the thickness of the slice. There was no indication that thiamine is destroyed during fermentation of bread dough.It is suggested that some degree of enrichment of existing National flour, in addition to that of low extraction flours, may be desirable in Great Britain.
The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments
Authors: Hornsey H. C. 
Published: November 2006

AbstractA simple and rapid method is described for extracting and measuring the nitric oxide‐haem pigments present in cooked cured meat.Selective extraction as a nitric oxide‐haem‐acetone complex is achieved by the use of an acetone/water solvent. Other meat pigments are not extracted under the conditions used.The acetone/water ratio is shown to be critical, maximum extraction being obtained with a ratio of 4: 1, due allowance being made for the moisture present in the meat. After filtration, the optical density is measured spectrophotometrically.With the inclusion of hydrochloric acid in the solvent, the method can be adapted to measure the total pigments present.
The proximate analysis of wheat flour carbohydrates. I.—Methods and Scheme of Analysis
Authors: Fraser J. R. , Brandon‐Bravo M. , Holmes D. C. 
Published: November 2006

AbstractMethods are given for the determination of the four main classes of carbohydrate in wheat flour, viz., starch, pentosan, sugars and cellulosic material. The sum of the individual classes so found agrees closely with the figures obtained as ‘carbohydrate by difference’.
Vegetable oils. V.—The Component Acids of Cephalocroton cordofanus (Muell.‐Arg.) Seed Oil
Authors: Bharucha K. E. , Gunstone F. D. 
Published: November 2006

AbstractCephalocroton cordofanus seed oil has been examined and found to consist chiefly of cis‐12:13‐epoxyoleic acid (62%) along with linoleic (17%), oleic (10%), threo‐12:13‐dihydroxyoleic acid (4%) and saturated acids (7%). The structure of the epoxy acid follows from its identity with the acid from Vernonia anthelmintica seed oil.
Studies on protein hydrolysis. IV.—Further Observations on the Taste of Enzymic Protein Hydrolysates
Authors: Carr J. W. , Loughheed T. C. , Baker B. E. 
Published: November 2006

AbstractEnzymic hydrolysates have been prepared from α‐, β‐ and γ‐fractions of the casein complex by use of trypsin, and from commercial muriatic casein by use of crystalline trypsin and of crystalline chymotrypsin. These hydrolysates had a bitter taste.Muriatic casein was incubated with dilute sodium hydroxide so as to split off orthophosphate before digestion with ‘Protease’ (Takamine). Muriatic casein was also treated with crude proteolytic enzyme preparations and the degree of liberation of orthophosphate was measured. In these experiments the taste of the hydrolysates was improved in parallel with the liberation of orthophosphate. However, a similar improvement in taste was not observed when the orthophosphate was removed by use of intestinal phosphatase following the tryptic hydrolysis.A series of fractionations of a tryptic casein hydrolysate yielded a product that had an extremely bitter taste. Chromatographic and electrophoretic studies have suggested that this material was a single polypeptide. Use of 2: 4‐dinitrofluorobenzene failed to reveal the presence of N‐terminal amino‐acids; the material yielded leucine, valine, and glutamic acid on hydrolysis with carboxypeptidase.
The flavonols of tea
Authors: Roberts E. A. H. , Cartwright R. A. , Wood D. J. 
Published: November 2006

AbstractThe flavonols quercetin‐3‐glucoside (isoquercitrin), kaempferol‐3‐glucoside (astragalin), quercetin‐3‐rhamnoglucoside (rutin), kaempferol‐3‐rhamnoglucoside, quercetin‐3‐rhamno‐diglucoside, and kaempferol‐3‐rhamnodiglucoside, previously isolated and characterized in Japanese green teas, have also been detected in unprocessed tea‐leaf and black tea from North East India. From the latter sources two glycosides of myricetin, tentatively identified as the 3‐glucoside and 3‐rhamnoglucoside, have also been isolated.