bluuebunny/crossref_metadata_2025_split huggingface dataset:
The component fatty acids of chaulmoögra oil (Taraktogenos kurzii, king)
Authors: Gupta A. Sen , Mutha S. C. , Waghrey A. P. 
Published: November 2006

AbstractThe fatty acid composition of the seed fat of Taraktogenos kurzii has been investigated by carrying out the preliminary resolution of the mixed fatty acids into 13 fractions by low‐temperature crystallisation followed by urea adduction and by subsequent identification of the component acids of each fraction by paper chromatography. The presence and the quantity of linoleic acid has been established by ultra‐violet spectrophotometry. The composition of the mixed fatty acids as established in the present work consists of chaul‐moögric 21.0%; hydnocarpic 19.6%; palmitic 5.8%; myristic 5.9%; gorlic 26.6%; oleic 11.3% and linoleic 4.4%. A gel‐like substance of unestablished composition amounting to 5.4%, probably a mixture of partially polymerised/oxidised unsaturated acid was also obtained. The results agree with those of earlier workers for the percentages of chaul‐moögric, gorlic, oleic and palmitic acids concerned, but not of hydnocarpic acid. The presence of linoleic and myristic acids in this seed fat has been established for the first time.
Buffering capacity of sweet sorghum: The effects of nitrogen content, growth stage and ensilage
Authors: Playne M. J. 
Published: November 2006

AbstractThe buffering capacities of sweet sorghum plant material at three stages of growth and at two plant nitrogen levels were compared before and after 5 days of ensilage.Buffering capacity decreased with plant age, but showed no significant relation to total nitrogen content or non‐protein nitrogen content of the plant. The buffering capacity of the fermented forage was, overall, about twice that of the unfermented forage, but this increase was not apparently related to the increase in the products of protein breakdown which occurred during ensilage.
Studies on protein hydrolysis. VII.—anaphylaxis in guinea Piǵs produced by some fractions of antiǵenic casein hydrolysates
Authors: Baker B. E. , Bertok E. I. 
Published: November 2006

AbstractThe removal of the stable foam from an antigenic enzymic casein hydrolysate solution, reduced the anaphylactoid reaction produced by the hydrolysate and also reduced its anti‐genicity. Solutions of freeze‐dried foam fractions were in most instances distinctly antigenic, they cross‐reacted with milk proteins and produced strong anaphylactoid shock in guinea pigs.
Studies in beef quality. I.—development of a system for assessing palatability
Authors: Harries J. M. , Jones K. Bryce , Houston T. W. , Robertson Jean 
Published: November 2006

AbstractA description is given of the arrangement of a tasting panel for assessing the various properties of roast and stewed beef, and of the standardisation of the cooking procedure etc. Some results are given to illustrate the effects of some of the variables.
The collection and identification of thiols and disulphides
Authors: Folkard A. R. , Joyce A. E. 
Published: November 2006

AbstractFollowing the evolution of sulphur compounds from cultures of marine organisms in methionine solution, the collection of thiols and disulphides in mercuric cyanide and mercuric chloride was studied. The subsequent conversion of the mercaptides and mercury complexes to 2,4‐dinitrophenyl sulphides was found to be possible by decomposing the mercury compounds with acid and collecting the mercaptan in caustic ethanol and then treatment with I‐chloro‐2,4‐dinitrobenzene. A method for the chromatography of the 2,4‐dinitrophenyl sulphides on paraffin‐impregnated paper was devised and studied.
Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours
Authors: Bloksma A. H. 
Published: November 2006

AbstractThiol groups in doughs from wheat flours that have been defatted by extraction with light petroleum, carbon tetrachloride, n‐butanol‐water (6: I, v/v) or acetone‐water (4: I, v/v) mixtures are more slowly oxidised by molecular oxygen than thiol groups in doughs from normal flours. The oxidation essentially occurs during mixing; in a resting dough the reaction is established with difficulty in spite of the occlusion of an ample amount of oxygen. Fat extractions with light petroleum or carbon tetrachloride increase the rate of gas occlusion in the dough on mixing; with the other solvents this phenomenon was not observed.
Evaluations of soil phosphate status by pot experiments, conventional extraction methods, and labile phosphate values estimated with the aid of phosphorus‐32
Authors: Williams E. G. , Knight A. H. 
Published: November 2006

AbstractThe implications of the quantity and intensity aspects of soil P status have been studied over a range of 4° contrasting acid soils by examining (a) interrelationships and (b) correlations with the yield and P uptake of oats from pot cultures receiving no added P, for (I) the so‐called L value, (2) readily‐soluble P (Px) extracted by six conventional methods, and (3) the total (solid + liquid phase) P (Pq) involved in these extractions. The L value, representing the quantity of isotopically exchangeable P sampled by the plants in the pot cultures, and the Pq value were estimated with the aid of added 32P.The results emphasise the importance of the intensity factor, especially in relation to yield, and show that the success of conventional readily‐soluble P values as criteria of P status depends largely on avoidance of attack on unavailable P, coupled with reflection of intensity through variation from soil to soil in the proportion of Px to Pq. The highest crop correlations, especially with yield, are therefore given by mild extractions at intermediate pH, with fairly short extraction periods, relatively inactive anions, and a fairly narrow extractant/soil ratio, such as in the lactate and bicarbonate methods.
Phosphorus in calcareous soils. III.—‘Available’ phosphate in calcareous soils as measured by five chemical methods and phosphate uptake by rye‐grass in a pot test
Authors: Gupta M. B. Sen , Cornfield A. H. 
Published: November 2006

AbstractThe amounts of phosphate extracted by o.2N‐ammonium oxalate, o.5M‐sodium bicarbonate (pH 8.5), Morgan's reagent and carbon dioxide‐charged water from 15 calcareous soils (o.10–49.8% CaCO3) were all significantly correlated with each other. Phosphate extracted by o.o3N‐ammonium fluoride in o.IN‐hydrochloric acid was not correlated with that obtained with the other methods. Total uptake of phosphorus by rye‐grass in pot tests using these soils was significantly correlated only with phosphate extracted by o.5M‐sodium bicarbonate and carbon dioxide‐charged water.
Fumigation of agricultural products. XVIII.—effect of methyl bromide on the bent grass nematode, anguina agrostis (steinbuch 1799) filipjev 1936, and on the germination of bent grass, agrostis tenuis
Authors: Hague N. G. M. 
Published: November 2006

AbstractSeed of Agrostis tenuis and seed galls of the nematode Anguina agrostis were fumigated with methyl bromide at three concentration‐time products over a range of moisture contents. Satisfactory nematode control was obtained by fumigating seed of about 12% moisture content at concentration‐time products between 600 and 800 mg. h./l.
Fundamental studies on dough with the brabender extensograph. III.—the work technique
Authors: Muller H. G. , Williams Mary V. , Eggitt P. W. Russell , Coppock J. B. M. 
Published: November 2006

AbstractA method for measuring separately recoverable and irrecoverable work performed when dough is stretched with a Brabender Extensograph is described and assessed. It is suggested that this method is suitable for fundamental studies on dough for which empirical tests are being used at present.
Soil and leaf analysis in relation to fruit nutrition
Authors: Bould C. 
Published: November 2006

AbstractThe pros and cons of soil and leaf analysis are discussed in relation to the N, P, K and Mg nutrition of fruit crops. In general, soil analysis is not entirely satisfactory for predicting the response of fruit crops to N, P and Mg: a better relationship exists between soil‐K, crop response and plant‐K. Leaf analysis based on correct sampling procedure and interpretation, has proved most useful for diagnosing the current nutrient status of fruit crops in relation to deficient and sufficient (optimum) nutrient supply.
The use of underprocessed soya‐bean oil meal in practical layer rations
Authors: Bornstein S. , Lipstein Bianka 
Published: November 2006

AbstractTwo experiments were performed in order to compare solvent‐extracted soya‐bean oil meals produced by regular dry‐heat desolventising (yielding an underprocessed meal) with those meals produced by wet‐desolventising (yielding a ‘toasted’ meal).In both trials egg production and body weight gain were markedly reduced by the use of underprocessed soya‐bean meal as the only protein supplement in the diet. Part of the deleterious effect on egg production was counteracted by supplementation with fish meal, whereas methionine supplementation of all‐vegetable diets was less effective.It is proposed that the above detrimental effects of underprocessed soya‐bean meal for layers is mainly due to lowered feed intake by many birds, and that the chief beneficial effect of fish meal in such diets is the maintenance of normal feed consumption.The results obtained also indicate that suboptimal levels of dietary methionine are liable to decrease egg size.
Mercury residues in eggs, flesh and livers of hens fed on wheat treated with methylmercury dicyandiamide
Authors: Smart N. A. , Lloyd M. K. 
Published: November 2006

AbstractMercury residues were found in eggs of hens fed on a ration of wheat treated with methylmercury dicyandiamideThis chemical, correctly N‐cyano‐N′‐(methylmercury)guanidine, is present in a number of proprietary liquid seed dressings.
. The mercury content rose steadily from zero to 8 p.p.m. over a period of 4 weeks and limited evidence indicates a continued rise for another 4 weeks.Over 75% of the mercury is found in the albumen of the egg and was first detected 3 days after starting to feed treated grain. The residues of mercury in the thigh muscle of the hens were of the order of 4 p.p.m. with slightly more in the breast muscle; the livers contained 8–24 p.p.m.; the kidneys approximately 8 p.p.m. after 8 weeks. Tissue from control birds contained little or no mercury.Laying and general health of the birds remained normal and autopsy did not reveal any characteristics attributable to mercury poisoning.The analytical method gave recoveries of 80–100%.
A preliminary examination of the fat from Pachira aquatica
Authors: De Bruin A. , Heesterman J. E. , Mills M. R. 
Published: November 2006

AbstractThe fat obtained from a Dutch Guiana sample of P. aquatica seeds contained a high proportion (∼6o%) of palmitic acid and ∼25% of acids of the sterculic acid type which may contain hydroxyl groups. The increase in viscosity which occurs when the fat is heated to 250° is attributed to the presence of these acids.
Quantitative assessment of dominance of added yeast in wine fermentations
Authors: Rankine B. C. , Lloyd B. 
Published: November 2006

AbstractYeast counts were made at intervals during fermentation of grape‐juice in the presence and absence of grape‐skins. Fermentation was apparent when the viable count was about 10 million cells/ml.Single‐colony isolates obtained by plating‐out the juices about midway through fermentation were tested for identity with the selected yeast‐starter added initially, using growth in the presence of actidione, frequentin, 8‐hydroxyquinoline and sorbic acid, appearance of giant colonies, maltose fermentation and appearance of growth in malt extract as criteria for comparison.In the white juice without grape‐skins 94%, and in the red juice with grape‐skins 81%, of the yeasts isolated could not be differentiated from the starter yeast added initially. The two dominance assessments differed significantly from one another.The significance of the results is discussed in relation to the use of selected yeasts in winemaking and the microbiological concept of dominance in mixed cultures.
Phosphorus in calcareous soils. IV.—nature of and factors influencing the fixation of added phosphate
Authors: Sen Gupta M. B. , Cornfield A. H. 
Published: November 2006

AbstractWater‐soluble phosphate added to a soil high in calcium carbonate (16–5%) was fixed largely in easily‐replaceable and non‐apatite calcium phosphate forms; in a soil low in calcium carbonate (0–15%) fixation occurred in these forms and also as aluminium‐ and iron‐bound phosphate. No phosphate was fixed in either soil in the apatite form. The percentage of added phosphate fixed increased with time and usually decreased with increasing amount of added phosphate. In 8 soils with calcium carbonate ranging from 0.51% to 47.2%, the extent of fixation of added phosphate was poorly correlated with % of calcium carbonate, but was better correlated with clay content.
The chemical basis of quality in tea. I.—analyses of freshly plucked shoots
Authors: Wood D. J. , Bhatia I. S. , Chakraborty S. , Choudhury M. N. D. , Deb S. B. , Roberts E. A. H. , Ullah M. R. 
Published: November 2006

AbstractAnalyses of freshly plucked tea shoots were carried out throughout three manufacturing seasons. Material investigated included commercial provenances (jats), vegetative clones, and tea populations raised from selective matings. In all cases the caffeine content decreased progressively through the season. Towards the end of the plucking season the total polyphenol content and oxidase activity tended to fall, while the ash and potassium contents increased. The differences in chemical composition of different populations were not great, but were still sufficiently so to account in part for differences in the liquor characters of manufactured teas.
The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations
Authors: Wood D. J. , Roberts E. A. H. 
Published: November 2006

AbstractTheaflavin and thearubigin contents of manufactured tea depend not only on the flavanol content, protein content, and oxidase activity of the green leaf, but also on the resistance of the leaf to mechanical damage. This resistance has less influence in C.T.C. manufacture than in conventional manufacture. Tea tasters' marks for colour and strength are related to theaflavin and thearubigin contents. Marks for briskness and quality depend to some extent on the theaflavin content, with caffeine contributing to briskness, and unidentified substances, including volatile aroma constituents, influencing quality.
Electrophoretic comparison of cereal proteins
Authors: Elton G. A. H. , Ewart J. A. D. 
Published: November 2006

AbstractStarch‐gel electrophoresis at high resolution has shown that qualitative and quantitative differences exist between the patterns of gliadins and of water‐soluble proteins from several wheat varieties. Four of the major gliadin proteins have been recovered from starchgels and found to give single bands when re‐run, suggesting that they are probably not formed by association reactions. Of other cereals examined, rye prolamin showed the closest relationship to gliadin. It is suggested that observed differences may play a part in explaining variability in baking quality, but that other factors are probably involved. The effects of air classification, chlorination, fat, mechanical action, and separation of flour by solvent flotation, upon the electrophoretic patterns have been examined. Some of the flour proteins appear to survive the baking process without denaturation.
Changes in the chemical composition of apples during development, and near picking time
Authors: Wilkinson B. G. , Perring M. A. 
Published: November 2006

AbstractDuring the development of apples the most striking difference in mineral uptake is that between the potassium and calcium patterns. Potassium uptake continues throughout growth, being an essential constituent of the buffer system in the vacuole. Calcium uptake falls off appreciably after the initial period of cell division. It is suggested that the initial supply or availability of calcium in the tree may be of importance in determining the later development of physiological disorders.The mineral content of apples is not appreciably affected by normal variations in date of picking, although there may be small changes. The most obvious drift is a consistent late uptake of sodium.
Superficial scald, a functional disorder of stored apples. II.—promoters and inhibitors
Authors: Huelin F. E. 
Published: November 2006

AbstractIn confirmation of an earlier conclusion that volatile esters are not the major natural promoters of superficial scald, it has been shown I mole of butyl acetate in 5000 moles of air gave no increase of scald but produced a marked taint.Vapours of cyclohexane, cyclohexene, benzene and d‐limonene, and n‐hexadecane and hexadec‐I‐ene applied to the surface in ethanol solution reduced scald at suitable concentrations. The last three produced scald‐like injury at higher concentrations.During storage in oiled wraps, cuticle oil and ursolic acid were transferred to the wraps and mineral oil to the apples. A more volatile minor fraction of the mineral oil contributed to the control of scald.Diphenylamine gave better control of scald than N‐benzylaniline, dibenzylamine and dicyclohexylamine in decreasing order of effectiveness when used as dipping solutions in ethanol. Diphenylamine reduced volatile ester production at 1° but increased it at 20°, increased the production of less volatile esters of the lipid coating, and stabilised a pigment of the lipid coating.Quercetin reduced scald when applied to the fruit surface in ethanol solution, but cyanidin did not.The volatile‐agent theory of scald, the nature of the volatile agents, their means of escape, natural inhibitors and the mechanism of control by diphenylamine and oiled wraps are discussed.
Comparative moisture determinations in dried vegetables by drying after lyophilisation or by the Karl Fischer method
Authors: Thung S. B. 
Published: November 2006

AbstractMoisture determinations in dried vegetables were made after lyophilisation by drying in a vacuum desiccator at 70°, 60° and 50° and room temperature. The findings of Makower & Nielsen could not be corroborated, but it is considered that the results at 50° are a close approach to the moisture content. Since these results are in good agreement with the values found by titration with Karl Fischer reagent after extraction with formamide, the titration method may be accepted as a standard procedure for the determination of moisture in dried vegetables.Determination of the end‐point of drying under vacuum at 70° after lyophilisation of the material appears to be impossible, probably because of thermal decomposition soon after drying starts, probably within 3 h.
Effects of animal fat and of low ratios of protein to metabolisable energy on the utilisation of dietary energy by medium‐ and fast‐growing strains of poultry
Authors: Davidson J. , Mathieson J. , Williams R. B. , Boyne A. W. 
Published: November 2006

AbstractIn three experiments each involving 16 groups of 12 birds, diets having normal to low ratios of crude protein to metabolisable energy were fed, for the first 12 weeks of life, to cockerels of a Rhode Island Red X Light Sussex cross and a modern commercial fast‐growing hybrid. Dietary ratios of crude protein to metabolisable energy were lowered by adding either maize starch or animal fat to a diet which was based on cereals and was, by calculation, adequate in all known nutrients. The efficiency with which metabolisable energy was converted to tissue energy was assessed by a carcass analysis technique which also allowed a study of the effect of diet on body composition.In both strains of bird, diets in which the ratios of crude protein to metabolisable energy had been lowered considerably below that corresponding to the 20% protein and 2.9 Mcal. metabolisable energy per kg. recommended by the (U.S.A.) National Research Council, gave rise to a greater metabolisable energy intake and greater loss of this energy, mainly as heat, per unit of live body weight. Deposition of body fat was also greater than in birds fed normal diets. The relative importance of heat loss to the environment and deposition of body fat, for disposal of excess energy ingested through overeating to compensate for inadequate concentrations of amino‐acids in the diet, may be influenced by breed and the proportion of fat in the diet. No significant differences were found among diets in the percentage utilisation of dietary metabolisable energy for tissue energy production and it may be that the differences found between strains arise solely from differences in dietary energy intake. Whatever the diet, the modern fast‐growing type of bird consumed more feed and therefore energy and made about 30% greater live‐weight gain with about 40% greater tissue energy gain over 12 weeks than the Rhode Island Red X Light Sussex type.
Preparation, chemical composition and shelf‐life of precooked roller‐dried protein foods based on full‐fat soya flour and low‐fat groundnut flour
Authors: Shurpalekar S. R. , Chandrasekhara M. R. , Swaminathan M. , Sreenivasan A. , Subrahmanyan V. 
Published: November 2006

AbstractA process for the preparation of precooked roller‐dried protein foods based on full‐fat soya flour and a 1:1 blend of full‐fat soya flour and low‐fat groundnut flour and fortified with DL‐methionine and certain vitamins and minerals, is described. The foods when mixed with warm water formed good porridge which was acceptable to weaned infants, pre‐school children and adults. They were free from Esch. coli, Salmonella and pathogenic anaerobes and the total count per g. ranged from 19,000 to 23,000. Both the foods, when packed in hermetically sealed tin containers kept well for 9 months at 37°, the losses of thiamine and vitamin A in that time being 13–18% and 20–24% respectively. One ounce of the product costing about Id. provides about one‐third of the daily requirements of protein, certain vitamins and minerals of weaned infants and pre‐school children.
Fermentation studies on inoculated herbages
Authors: McDonald P. , Stirling A. C. , Henderson A. R. , Whittenbury R. 
Published: November 2006

AbstractThe fermentation changes in herbage inoculated with selected strains of lactobacilli were studied in two experiments. In the first, Lolium multiflorum containing 16.2% of soluble carbohydrates was used in four silos, the treatments being: control, inoculated, molassed, inoculated‐molassed. All silages were well preserved (pH 3.9–4.1), the gaseous losses being the lowest in the molassed herbages.In the second experiment, Dactylis glomerata of low soluble carbohydrate content (4.3%) was used and the treatments were: control, inoculated, bruised, inoculated‐bruised. The material which had been inoculated and bruised was well preserved (pH 4.2) while the non‐bruised herbages were badly preserved (pH 4.9) and had higher gaseous losses. The bruised silage without inoculation had pH 4.5.The results suggest that there may be no advantage in inoculating herbage rich in soluble carbohydrates, but that herbage of low sugar content may benefit from such treatment.