bluuebunny/crossref_metadata_2025_split huggingface dataset:
Stability of Spinach Catalase.
Authors: SAPERS G. M. , NICKERSON J. T. R. 
Published: August 2006

SUMMARYThe effects of certain variables on the thermal stability of spinach catalase were investigated with model systems. The rate of thermal inactivation of spinach catalase was accelerated as heating temperature was increased. Inactivation kinetics were not first‐order with solutions of the purified enzyme between 50 and 60°C and with spinach extracts at 55°C, hut became first‐order with the latter preparation as the temperature was increased to 65°C. The presence of a heat‐labile catalase inhibitor is postulated. Catalase was more thermostable in spinch extracts than in solutions of the purified enzyme. Purified spinach catalase at 55°C was more thermostable in solutions at pH 5.5 and 7.0 than at pH 9.0. The thermostahility of purified spinach catalase was not influenced by the enzyme concentration or by the presence of 1.5% NaCl, 3.6% sucrose, or 3.6% starch in pH 7.0 solution at 55°C.
Stability of Spinach Catalase.
Authors: SAPERS G. M. , NICKERSON J. T. R. 
Published: August 2006

SUMMARYThe regeneration of spinach catalase was demonstrated during storage after heat inactivation. The occurrence of regeneration was influenced by the enzyme source, pH, heating conditions, and storage conditions. The change in catalase activity after heating was considered to represent the balance between enzyme regeneration and enzyme inactivation during storage.
Pectin Methylesterase in Snap Beansa,b
Authors: VAN BUREN J. P. , MOYER J. C. , ROBINSON W. B. 
Published: August 2006

SUMMARYSnap bean pectin methylesterase had a pH optimum of 8.2. Its activity was enhanced by the presence of salts such as sodium chloride and calcium chloride. Low pH conditions increased the susceptibility of the enzyme to heat inactivation. There were indications that conditions were present in the intact pod which protected the enzyme from heat denaturation. The enzyme had a Q10 of 1.4 over a wide temperature range. It was not regenerated on frozen storage.
Relation Between Visual Color Differences and Tristimulus Color Readings for Pureed Carrots, Spinach, and Pears
Authors: YUSON SONIA M. , FRANCIS F. J. 
Published: August 2006

SUMMARYA range of colors for spinach, carrots, and pears was produced by blending samples of different colors and diluting with water. The samples were examined by a visual panel under a MacBeth Examolite to determine the “just noticeable color difference” (JND) and were then measured with a Colormaster differential colorimeter and a Color‐Eye calorimeter. The JND figures were 1–2.5 delta‐E units calculated by the Adams chromatic value equation. Repeatability figures on the instruments above were respectively 1/2 and 1/4 of the JND values for spinach and pears. For carrots, the repeatability and JND figures were of the same order. Repeatability figures for 4 other calorimeters were lower or approximately equal to the JND figures, indicating that several of the calorimeters could be used to determine color differences as well as an average visual panel.
Radiation Survival Curves of Clostridium Botulinum Spores
Authors: WHEATON E. , PRATT G. B. 
Published: August 2006

SUMMARYSurvival curves were obtained for massive concentrations of spores of Clostridium botulinum strain 12885A, when subjected to a wide range of gamma radiation doses under various conditions. The spore concentrations ranged from 37,000 to 64,800,000,000 per ampoule, with no recovery at 5 Mrad or more. Only at lower doses were observed survival counts compatible with classical hit theory. More than one hit is apparently required to inactivate the Cl. botulinurn spore by gamma radiation. The number of hits required for inactivation is estimated at somewhere near 13. Freeze‐dried spores exhibited less radioresistance in the dry state than when resuspended in neutral phosphate buffer. Spore suspensions in neutral phosphate buffer exhibited less radioresistance when irradiated under air than when irradiated under nitrogen. Spores exhibited less radioresistance suspended in phosphate buffer than in a nutrient medium (pork‐pea infusion). Changes in concentration of spores over a range of 37 × 103 to 53 × 109 did not significantly affect the percent survival for a given dose except in the tail area. Regardless of spore concentration, a so‐called “tailing off” of surviving spores was observed at the higher dose levels employed for varying spore concentrations. The “tailing off” phenomenon did not appear to follow the classical hit theory.
Spectrophotometric Estimation of Metmyoglobin in Frozen Meat Extractsaa
Authors: LANE J. PERRY , BRATZLER L. J. 
Published: August 2006

SUMMARYFrozen meat‐water extracts stored under lights exhibit a pattern of metmyoglobin formation similar to that in frozen steaks. The spectrophotometric method of analysis was satisfactory for estimating the percent metmyoglobin in the solutions. Fluorescent lights significantly increased the formation of metmyoglobin in the solutions, similar to that reported for frozen steaks. Dialyzing the extract inhibited the increase of metmyoglobin in the frozen solution when stored under light. Addition of copper, manganese, or calcium ions in the form of the chloride salts to the dialyzed solution did not increase rate of metmyoglobin formation appreciably. The addition of chloride salts of magnesium and iron contributed to an increase in the rate of metmyoglobin formation. When the dialysate was concentrated and added to the dialyzed residue there was a significant increase in the rate of metmyoglobin formation.
Effect of Various Sugars on Browninga
Authors: POMERANZ Y. , JOHNSON J. A. , SHELLENBERGER J. A. 
Published: August 2006

SUMMARYThe rate of browning of 20 sugars or sugar derivatives was followed by reflectance measurements of cookies and spectrophotometric measurements of browning of dilute buffered solutions of the sugars and glycine or lysine, heated at 114°C in an autoclave. Both in cookies and in solution, the order of decreasing reactivity for the pentoses was: ribose, xylose, and arabinose. Among the hexoses, galactose was the most reactive and rhamnose the least. Because the conditions of pH and presence of amino acids were varied, no over‐all order of reactivity could be established for the other hexoses. Disaccharides with reducing groups, except melibiose, showed little reactivity. Sugars without reducing groups failed to exhibit browning.
Calorimetric Assay for Potassium Sorbate in Dried Fruitsa
Authors: NURY F. S. , BOLIN H. R. 
Published: August 2006

SUMMARYA simple, direct calorimetric method requiring no distillation is described for the determination of potassium sorbate in dried fruits. The method makes use of the oxidation of sorbic acid to malonaldehyde, which reacts with thiobarbituric acid to form a red pigment that is measured photometrically.
Objective Characterization of the Mouthfeel of Gum Solutions
Authors: SZCZESNIAK ALINA SURMACKA , FARKAS ELIZABETH 
Published: August 2006

SUMMARYA correlation was established between the mouthfeel characteristics of gum solutions and their rheological behavior. Gums that are very slimy in the mouth deviate only slightly from Newtonian viscosity. The degree of sliminess decreases with increasing deviations from the Newtonian character, and gums that exhibit a high degree of shear thinning are nonslimy in the mouth. This finding enables selection of proper gums for specific consistency effects by simple reference to the shape of the viscosity vs. the rate‐of‐shear curve.
All‐Vegetable Protein Mixtures for Human Feeding
Authors: BRESSANI RICARDO , VALIENTE ANA TERESA , TEJADA CARLOS E. 
Published: August 2006

SUMMARYRaw and lime‐treated corn and raw and cooked beans were analyzed for nutrient content including essential amino acids. No major treatment changes were found. Eight different corn and bean combinations were tested isoproteically and isocalorically in both growing and protein‐depleted adult rats. Corn protein alone gave better results than bean protein. Replacement of part of the lime‐treated corn protein by cooked‐bean protein improved growth up to the point where each dietary component contributed 50% of the total protein of the diet (72% corn and 28% beans by weight); thereafter growth was decreased with increasing amounts of bean protein in the diet.When the diets were supplemented with the limiting amino acids found to be deficient by comparing their amino acid pattern with that of the FAO Reference Protein, methionine proved to be the most limiting, particularly in those diets with a higher content of bean protein. The addition of lysine and methionine together improved protein efficiency further. Whenever adequate growth was obtained, higher amounts of fat were found in the liver.
Effect of Stress Prior to Slaughter on the Chemical Composition of Raw and Cooked Porka
Authors: LEWIS P. K. , BROWN C. J. , HECK M. C. 
Published: August 2006

SUMMARYData are presented showing that stress from periodic electric sitimulation prior to slaughter significantly affected the chemical composition and cooking losses of certain chemical components of the longissimus dorsi, psoas major, and quadriceps femoris muscles of swine.
Isolation and Description of the Pectinase‐Inhibiting Tannins of Grape Leaves
Authors: PORTER WILLIAM L. , SCHWARTZ JOSEPH H. 
Published: August 2006

SUMMARYStudies were continued on the tannin in Muscadine grape leaves previously reported to have inhibitory activity toward peetinase and cellnlase. The tannin was isolated and purified by precipitation with caffeine and recovery by chloroform extraction. The material is a light tan, and in the freeze‐dried form is quite bulky. It is a condensed tannin of high molecular weight, producing a large percentage of phlobaphenes upon acid treatment. The soluble portion after acid treatment was shown to contain gallic acid and glucose in small amounts.
Tenderness of Beef.
Authors: COVER SYLVIA , RITCHEY S. J. , HOSTETLER ROBERT L. 
Published: August 2006

SUMMARYThis paper reports work related to scores for juiciness and two components of tenderness: softness to tongue and cheek, and softness to tooth pressure. As steak temperature increased from 61 to 80°C the meat became drier and harder, hut more markedly in biceps femoris than longissimus dorsi. From 80 to 100°C, longissimus dorsi became still drier and harder; biceps femoris also became drier but did not change in softness to tongue and cheek and became softer to tooth pressure. These changes were studied in relation to cooking times and weight losses during cooking; to percent loss of water from raw meat; and to the size and possible hydration of muscle fibers. Correlations calculated on a lot‐muscle‐temperature basis indicated that juiciness was not closely associated with any of the six components of tenderness. The closest was softness to tongue and cheek, which accounted for about 35% of the variation in biceps femoris at 80°C. The results are discussed in relation to theories of tendering or toughening.
Tenderness of Beef.
Authors: COVER SYLVIA , RITCHEY S. J. , HOSTETLER ROBERT L. 
Published: August 2006

SUMMARYWith increase in temperature (61, 80, and 100°C), scores for ease of fragmentation and lack of adhesion between muscle fibers trended toward greater toughness in longissimus dorsi (LD) and toward greater tenderness in biceps femoris (BF). Of the two muscles, RF was the more easily fragmented and had less adhesion between muscle fibers at 80 and 100°C. Mealiness was not present at 61°C, but tended to be greater at 100 than at 80°C. BF was considerably more mealy than LD. These changes in tenderness are considered in relation to chemical and histological changes during aging reported by others.
Availability of Lysine in Wholewheat Bread and in Selected Breakfast Cereal
Authors: CLARKE JUNO‐ANN KROHN , KENNEDY BARBARA M. 
Published: August 2006

SUMMARYThe protein in wholewheat unbaked bread ingredients, microwave‐baked wholewheat bread, oven‐baked wholewheat bread, and two breakfast cereals was evaluated by gain in body weight of rats, protein efficiency ratio, increase in carcass nitrogen, and apparent availability of lysine as determined by fecal excretion.No significant differences were noted between the bread ingredients and microwave‐baked bread. Oven‐baked bread gave values significantly lower, 24–45%, than those of the ingredients. The apparent availability of lysine in bread ingredients and in microwave‐baked bread was 96% and 95%, respectively, whereas that for oven‐baked bread was 70%.The protein in one breakfast cereal barely maintained the weight of the animals, and gave low values for protein efficiency ratio and increase in carcass nitrogen. Seventy‐five percent of the lysine was available. The other cereal allowed good growth of the animals and gave values similar to those for nonfat milk. In this oat‐and‐wheat‐germ cereal, 88% of the lysine was available.A linear relation was obtained between either gain in body weight or increase in body nitrogen and the amount of available lysine ingested.
The Liquefying Action of Pancreatic, Cereal, Fungal, and Bacterial Alpha‐Amylasesa
Authors: POMERANZ Y. 
Published: August 2006

SUMMARYThe starch‐liquefying abilities of alpha‐amylases from pancreas, cereals, fungi, and bacteria were studied by following changes in the viscosity of potato starch pregelatinized and cooled in the Amylograph under standardized conditions and acted on by the enzyme at 37°C. The optimal pH activity for starch liquefaction was 4.0 for fungal, 4.5 for cereal, 6.5 for bacterial, and 7.0 for pancreatic amylase. A comparison of liquefying action of the enzyme systems at a constant level of dextrinogenic activity showed the pancreatic enzyme most active, followed by cereal, with the fungal least active. The relative differences between the activity of the bacterial and fungal enzymes at their optimum pH's and at 37° depended on the levels of enzyme added. The thermostable bacterial amylase also exhibited high stability toward high acidity. The pattern of starch liquefaction by action of the various enzymes, and the relation between viscosity drop and enzyme activity, are discussed.
Post‐Mortem Changes in the Muscles of Landrace Pigsa
Authors: BENDALL J. R. , HALLUND O. , WISMER‐PEDERSEN J. 
Published: August 2006

SUMMARYA series of chemical and physical measurements were carried out on samples of the longissimus dorsi muscles from 10 Danish Landrace pigs. The samples were taken out immediately after sticking and held at 37°C. Estimations were made at intervals of the content of lactic acid, adenosine triphosphate, creatine phosphate, adenosine nucleotide, and inosine nucleotide, and of pH and extensibility, until rigor mortis was complete. The material could be divided, into two groups, A and B. Group A was characterized by a slow fall of pH (max. 0.65 units/hour) and by a slow decrease in extensibility (full rigor at 280 min), whereas group B showed a rapid fall of pH (max. 1.04 units/hour) and a rapid development of rigor (full at 160 min). There was a similarly clear difference between the rates of the other changes. Q10 for the rate of pH fall was 2.70 over the temperature range 36–41°C. The day after slaughter, all carcasses that gave samples of type A were of excellent quality, whereas those giving type B were more or less pale and watery. The differences between the two groups could not be explained by different handling of pigs before slaughter.
Factors Affecting Enzymatic Solubilization of Beef Proteins
Authors: EL‐GHARBAWI M. , WHITAKER J. R. 
Published: August 2006

SUMMARYInvestigation was made of the effect of pH, enzyme concentration, cysteine, sodium chloride, and temperature on the extent of solubilization of 0.10N sodium hydroxide‐soluble proteins, elastin, and collagen of biceps femoris muscle of beef by ficin and bromelain. All protein fractions of beef are solu‐biked maximally at pH 7 and 80°C by both ficin and bromelain. Ficin is particularly effective in the solubilization of elastin, even at 20°C. Cysteine and sodium chloride increase the extent of solubilization, especially of collagen and elastin (sodium chloride only). The available data indicate that collagen must be denatured before ficin and bromelain can solubilize it.
Estimation of Extra‐Cellular Starch of Dehydrated Potatoes
Authors: REEVE R. M. 
Published: August 2006

SUMMARYExtra‐cellular starch is isolated from dehydrated mashed potatoes by rehydration of 0.5‐g samples with 100 ml water at 150°F. The suspension is poured over a standard 150‐mesh sieve, and the water containing the freed starch gel collected and filtered. Starch so collected on 7‐cm hardened and extremely retentive filter paper is stained with iodine, and its reflection density (Rd) and color characteristics measured on a color‐difference meter. Transmission values may also be determined. In addition, extra‐cellular starch, so collected from l‐g samples, may be dried and weighed. Rd values are a linear function of the amount of starch. The temperature of the sample suspension also has a linear effect on reflection density.Since added stearates do not interfere with reflection density values, the effects of added emulsifiers on iodine color of the collected starch gel are measurable by color‐difference procedures. Color difference also provides a means of characterizing other starch changes, such as retrogradation, induced by processing treatments.An insignificant number of the smallest intact cells pass through the screen to be collected on the filter paper. The intact, separated cells of cooked potato range from less than 40 to nearly 400 μ in diameter. They average about 180 μ, and over 90% have diameters between 100 and 250 μ.
Electrophoretic Separation of Beet Pigments
Authors: POWRIE W. D. , FENNEMA O. 
Published: August 2006

SUMMARYPaper electrophoretic separation of pigments in beet extracts and in intact tissue was investigated. Pigments in an extract were separated into 9 distinct bands upon electrophoresis with 0.15M pyridine‐citric acid buffer, pH 4.5. A technique is presented for the re‐electrophoresis of pigments in paper section of an electrophoretogram. Using a Veronal buffer (pH 8.6) during re‐electro‐phoresis, heterogeneity of the pigments in major red and major yellow bands was displayed. Under specific conditions, beet pigments in a thin section of tissue could be resolved by electrophoresis.
The Protein Quality, Digestibility, and Composition of Algae, Chlorella 71105a
Authors: LUBITZ JOSEPH A. 
Published: August 2006

SUMMARYFreeze‐dried Chlorella 71105 was found to contain 55.5% crude protein; 7.5% crude fat; 8.25% ash; 7.0% moisture; 17.8% total carbohydrate; 3.1% crude fiber; 2.68% chlorophyll; and .08% urea. The digestibility of the protein was 86%; of crude fat, 93%; of total carbohydrate, 72%; and of crude fiber, 15%. The protein efficiency ratio (PER) was 2.19, which compares favorably with soy protein. The PER of Chlorella with 0.2% L‐methionine was 2.90, which compares favorably with casein values in the literature. The PER of casein was 3.30; that of defatted egg protein, 4.01, in these studies. The rats were fed at 10% protein levels. In addition, Chlorella 71105 contained all essential amino acids as well as having a high carotene content. Available energy value was 3.3 kcal/g.
Phylogeography and the geographic cline in the armament of a seed‐predatory weevil: effects of historical events vs. natural selection from the host plant
Authors: TOJU HIROKAZU , SOTA TEIJI 
Published: August 2006

AbstractJapanese camellia (Camellia japonica) and its seed predator, the camellia weevil (Curculio camelliae), provide a notable example of a geographic mosaic of coevolution. In the species interaction, the offensive trait of the weevil (rostrum length) and the defensive trait of the plant (pericarp thickness) are involved in a geographically‐structured arms race, and these traits and selective pressures acting on the plant defence vary greatly across a geographical landscape. To further explore the geographical structure of this interspecific interaction, we tested whether the geographical variation in the weevil rostrum over an 800‐km range along latitude is attributed to local natural selection or constrained by historical (phylogeographical) events of local populations. Phylogeographical analyses of the mitochondrial DNA sequences of the camellia weevil revealed that this species has experienced differentiation into two regions, with a population bottleneck and subsequent range and/or population expansion within each region. Although these phylogeographical factors have affected the variation in rostrum length, analyses of competing factors for the geographical variation revealed that this pattern is primarily determined by the defensive trait of the host plant rather than by the effects of historical events of populations and a climatic factor (annual mean temperature). Thus, our study suggests the overwhelming strength of coevolutionary selection against the effect of historical events, which may have limited local adaptation.
A porcine model of acute quadriplegic myopathy: a feasibility study
Authors: Norman H. , Kandala K. , Kolluri R. , Zackrisson H. , Nordquist J. , Walther S. , Eriksson L. I. , Larsson L. 
Published: August 2006

Background:  The mechanisms underlying acute quadriplegic myopathy (AQM) are poorly understood, partly as a result of the fact that patients are generally diagnosed at a late stage of the disease. Accordingly, there is a need for relevant experimental animal models aimed at identifying underlying mechanisms.Methods:  Pigs were mechanically ventilated and exposed to various combinations of agents, i.e. pharmacological neuromuscular blockade, corticosteroids and/or sepsis, for a period of 5 days. Electromyography and myofibrillar protein and mRNA expression were analysed using sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS–PAGE), confocal microscopy, histochemistry and real‐time polymerase chain reaction (PCR).Results:  A decreased compound muscle action potential, normal motor nerve conduction velocities, and intact sensory nerve function were observed. Messenger RNA expression, determined by real‐time PCR, of the myofibrillar proteins myosin and actin decreased in spinal and cranial nerve innervated muscles, suggesting that the loss of myosin observed in AQM patients is not solely the result of myofibrillar protein degradation.Conclusion:  The present porcine AQM model demonstrated findings largely in accordance with results previously reported in patients and offers a feasible approach to future mechanistic studies aimed at identifying underlying mechanisms and developing improved diagnostic tests and intervention strategies.