bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein concentration of grain in relation to some weather and soil factors during 17 years of english winter‐wheat experiments
Authors: Benzian Blanche , Lane Peter W. 
Published: October 2006

AbstractResults from a long term study of wheat experiments on Rothamsted farm were examined by multiple regression analysis to estimate the size of the contributions made by four weather factors to the year‐to‐year variance of grain protein. Whether considered singly or in either of two chosen models, air temperature during the early part of the grain‐filling period had a positive effect, incident radiation during the early or middle part a smaller negative effect. Both models accounted for 25% of the total variance or 60% of the year‐to‐year variance. After fitting either model winter leaching and maximum potential soil‐moisture deficit were not significant. Closely matching results were obtained by including 15 nearby farms. Some soil factors were investigated in a similar manner. A soil N index accounted for 30% of the total variance, with grain N% of 1.95 corresponding to Index 0 and 2.23 to the average of 1 and 2. In models combining the best weather and best soil variables (N Index and wetness class), the variance accounted for was 46%, with all effects significant. There were significant interactions of radiation, winter leaching and soil wetness class with the response to fertiliser nitrogen. As the yield data are less well based than those for grain N% their relationships were examined only in parallel to the main study.
Mass spectrometric determination of waxy corn (Maize) starch in glutinous (waxy) rice cake by use of 13C/12C ratio
Authors: Yasui Takeshi 
Published: October 2006

AbstractGlutinous (waxy) rice cake is a popular New Year food in Japan. Economic incentives exist for rice cake producers to adulterate the products and mislabel them. Stable carbon isotope ratios (13C/12C) in rice cake products were determined by mass spectrometry to detect such adulteration. Since the 13C/12C ratios in rice (δ13C value of ca ‐ 25 ppt, parts per thousand are different from those of corn (maize) starch (ca −9 ppt), the presence of added waxy corn (maize) starch in rice cake could be detected.
Studies on the relationship between antioxidative activity of rice hull and germination ability of rice seeds
Authors: Ramarathnam Narasimhan , Osawa Toshihiko , Namiki Mitsuo , Tashiro Tom 
Published: October 2006

AbstractAn investigation of the germination potentials of seeds of Indica and Japonica rice varieties revealed that while the long‐life rice seeds retained the germination ability even on storage for a year at 30°C, the germination ability of the short‐life rice seeds tended to decrease when stored beyond 6 months. The role of rice hull constituents in the preservation of the germination property during ageing of rice seeds was investigated with special emphasis on rice antioxidants. Antioxidative assay with chloroform‐methanol and methanol‐water extracts of hull, bran‐germ and grain fractions of two Indica and five Japonica rice varieties indicated that all of the seed varieties belonging to Indica and Japonica possessed a strong antioxidative activity in the hull fraction. Hull extracts of long‐life rice seeds showed relatively higher activities than those of short‐life rice seeds. In contrast, hull extracts of long‐life rice seeds had higher inhibitory effects on lipoxygenase activity than did those of short‐life varieties. Quantification of the natural antioxidants indicated that α‐tocopherol in rice oil to be present in the range of 318.3–450.1 μg g−1 oil while the amount of oryzanol in the hull, bran‐germ and grain fractions of rice was found to be 1.0–5.8, 95.4–279.8 and 3.0–9.4 μg g−1 sample respectively. The results, however, did not show any positive correlation between the amount of natural antioxidants in rice hull and germination potentials of rice seeds. The amount of total phenolic constituents in rice hull was found to range from 190–390 μg g−1 sample, the levels being far higher in long‐life rice seeds in comparison with the short‐life rice seeds. These values seemed to agree well with the germination data of the corresponding rice variety. The investigation revealed a strong influence of the level of phenolic constituents in rice hull on the storability of rice seeds.
The yeast flora of ensiled whole‐crop maize
Authors: Middelhoven Wouter J. , Franzen Mariëtte M. 
Published: October 2006

AbstractThe yeast flora in samples of 13 different whole‐crop maize silages was shown to be predominated by Candida krusei, C. lambica, Saccharomyces dairensis, S. exiguus, C. holmii or C. milleri. All these strains fermented glucose but, except for the latter three species, not sucrose, α‐trehalose or raffinose. Under conditions resembling those in silage, i.e. at pH 4.0 in the presence of a complex nitrogen source, all strains assimilated lactic and acetic acids. This result suggests that the predominant yeasts in silage should not be distinguished into lactate utilisers and lactate non‐utilisers. All strains, except those of Saccharomyces dairensis, tolerated acetic acid (5 g litre−1) and grew at pH 4.0 in a mineral salts medium containing lactic acid (10 g litre−1), acetic acid (5 g litre−1) and yeast extract (1 g litre−1). Growth in this medium was completely inhibited by the cationic detergent Arquad C33W (20 mg litre−1), propionic acid (5 g litre−1), benzoic acid (5 g litre−1) or salicylic acid (10 g litre−1).
The analysis of amino acids in fruit juices by high‐performance liquid chromatography
Authors: Peter J. Chaytor 
Published: October 2006

AbstractA method is described for the rapid determination of amino acids in liquid foods by high‐performance liquid chromatography (h.p.l.c.). The method has proved itself simple and reliable in use and is intended to provide amino acid profiles within 30–40 min of receipt of sample. Method assessment is discussed and the results obtained on typical processed foods are presented.
Chemical and physical characteristics of phosphate rock materials of varying reactivity
Authors: Syers J. Keith , Mackay Alec D. , Brown Michael W. , Currie Lance D. 
Published: October 2006

AbstractSeveral chemical and physical properties of 10 phosphate rock (PR) materials of varying reactivity were evaluated. These included North Carolina phosphate rock (NCPR), Sechura phosphate rock (SPR), Chatham Rise phosphorite (CRP), Arad phosphate rock (APR), Gafsa phosphate rock (GPR), North Florida phosphate rock (NFPR), Jordanian phosphate rock (JPR), Mexican phosphate rock (MPR), Nauru Island phosphate rock (NIPR), and Makatea Island phosphate rock (MIPR). Concentrations of As and Cd were highest in NCPR and U was higher in APR and CRP than in the other reactive PR materials. Because Cd and U can accumulate in biological systems, it may be necessary to direct more attention towards the likely implications of Cd and U concentrations when evaluating a PR for direct application. Three sequential extractions with 2% citric acid may be more useful for comparing the chemical solubility of PR materials, particularly for those containing appreciable CaCO3. For each particle‐size fraction from <63 to >500 μm, SPR was more soluble in 2% citric acid than was NCPR. The higher solubility of SPR than NCPR in 2% citric acid, 2% formic acid, and neutral ammonium citrate possibly results from a higher chemical reactivity rather than from any difference in the surface area presented for dissolution. The poor relationship obtained between surface area and the solubility of the PR materials in the three chemical extractants suggests that surface area plays a secondary role to chemical reactivity in controlling the solubility of a PR in a chemical extractant. A Promesh plot provided an effective method for describing the particle‐size characteristics of those PR materials which occurred as sands. Fundamental characteristics, such as mean particle size and uniformity, can readily be determined from a Promesh plot.
Pepino (solanum muricatum): Chemical composition of ripe fruit
Authors: Redgwell Robert J. , Turner Noel A. 
Published: October 2006

AbstractRipe pepino fruit (Solanum muricatum L. cv. ‘El Camino’) were analysed for water, sugars, non‐volatile organic acids, amino acids, starch, vitamin C, minerals and cell wall composition. The sugars consisted of sucrose, fructose and glucose with sucrose accounting for 50% of the total. Citric acid made up more than 90% of the non‐volatile organic acids. Malic acid and traces of quinic acid were also present. Aspartic acid accounted for 70% of the total free amino acids. Cellulose, pectin and hemicellulose represented 71, 17 and 11% respectively of the cell wall polysaccharides. The vitamin Clevel was higher than normally found in most fruits, including citrus. A limited study suggested that the major change during maturation was a continuous increase in the levels of sucrose, citric acid and the dicarboxylic amino acids.
Nutritional quality of acid‐precipitated protein concentrate from the Nigerian ‚red skin’︁ groundnut (Arachis hypogaea L.)
Authors: Ihekoronye Alfred I. 
Published: October 2006

AbstractGroundnut protein concentrate (GPC) prepared by isoelectric centrifuging at pH 4 was subjected to treatment with 0–12M hydrogen peroxide in the same manner as is used to destroy aflatoxins. The protein solubility, in‐vitro digestibility, amino acid composition and enzymic protein efficiency ratio (E‐PER) were compared with those of untreated concentrate. The nitrogen solubilities were markedly lower at acidic pH but comparable to values obtained from untreated samples at alkaline pH; the digestibilities ranged from 71.4 to 92.1% in treated samples and from 73.7 to 98.0% in untreated samples. There was a marked reduction in the content of threonine, proline, cystine, methionine and tryptophan, which was reflected in the lower E‐PER value for the treated samples. Despite these changes, peroxide‐treated GPC is a potentially useful supplement to many cereal‐based Nigerian weaning foods and breakfast preparations.
Determination of the biological value of a protein source with a supposedly ideal amino acid balance (a.r.c. 1981) for the young pig (10 to 20 kg liveweight)
Authors: Moughan Paul J. , Smith William C. , Cornwell Julie K. 
Published: October 2006

AbstractFourteen entire‐male pigs of 16 kg mean liveweight were given a synthetic diet, the sole protein source of which comprised enzymically hydrolysed casein and free synthetic amino acids. The amino acid balance of the 80 g kg−1 crude protein diet was formulated to equal the Agricultural Research Council (1981) recommended ideal amino acid balance for the growing pig (20 to 90 kg liveweight). In two separate metabolism trials the biological value (BV) of the diet was estimated to be 0.86±0.012 (n=8) and 0.82±0.025 (n=5), respectively. Both BVs were significantly lower than unity, indicating that this dietary amino acid balance was less than ideal for the young pig.
Rapid method for determining total glucosinolates in rapeseed by measurement of enzymatically released glucose
Authors: Smith Clifford A. , Dacombe Clive 
Published: October 2006

AbstractGlucosinolates were hydrolysed with endogenous myrosinase to liberate glucose by ball‐milling whole seed with water. Similar ball‐milling with acidified 40% methanol deactivated myrosinase and allowed free glucose in the seed to be measured separately. Extracts were filtered through activated charcoal paper to remove interfering phenolic compounds, and glucose was measured by a glucose oxidase/peroxidase colorimetric procedure. Correction was made for free glucose before calculating total glucosinolate content of the seed. The procedure was simple, reproducible and rapid (30 min) and the addition of exogenous myrosinase was unnecessary. It gave figures in excellent agreement with the more lengthy Sephadex micro‐column method and the proposed EEC reference procedure based on temperature‐programmed gas‐liquid chromatography of trimethylsilyl derivatives formed from enzymatically produced desulphoglucosinolates.
Nutritional assessment of defatted oil meals of melon (Colocynthis citrullus L.) and fluted pumpkin (Telfaria occidentalis hook) by chick assay
Authors: Nwokolo Emmanuel , Sim Jeong S. 
Published: October 2006

AbstractAnalytical data on fatty acid, amino acid and mineral content of defatted melon seed and fluted pumpkin seed are presented and discussed. Also discussed are experimental data on availability of amino acids and minerals in these meals. Defatted melon seed and fluted pumpkin seed have protein contents of 66.20% and 66.54%, respectively, with an excellent pattern of amino acids, containing higher levels of most essential amino acids (except lysine) than soya bean meal. Amino acid availability is high (melon seed 95.30%, pumpkin seed 93.12%) and similar to the level in soya bean meal (94.31%). Mineral availability is significantly lower in melon seed (53.63%) and soya bean meal (54.94%) than in pumpkin seed (58.84%). The potential for increased dietary utilisation of melon and fluted pumpkin meals and flours to meet the dietary needs of monogastric animals as well as human subjects is discussed.
Calculated molecular weight distribution for glutenin
Authors: Ewart John A. D. 
Published: October 2006

AbstractThe size distribution of linear glutenin molecules has been calculated using standard theory of high polymers.If the degree of polymerisation (DP) is defined as the number ofsubunits in a molecule, the DP distribution is expressed by a single variable, b, the reciprocal of the number‐average DP. For a DP of i, the weight‐ and number‐fractions are, respectively, ib2(1−b)i−1. and b(1−b)i−1. The weight‐average DP is (2/b)−I. The distribution is identical with that produced by random degradation of an infinite molecule (b being the fraction of interchain disulphide bonds broken).The distribution predicts that there would be a significant amount of low mol. wt material: this is so in practice, such material being soluble in aqueous ethanol.The shape of a calculated curve corresponds, at least qualitatively, to those in the literature obtained by gel filtration when allowance is made for the mol. wt axis being on a logarithmic scale, for the longest molecules emerging together in the excluded peak and for diffusion.These experimental curves show that monomers are not the commonest species by weight (unless half gliadin consists of monomeric glutenin). This implies that glutenin has a linear, not a branched, molecule.
Determination of silver in foods by neutron activation analysis
Authors: bin Ahmad Sujari Amat Ngilmi , Bowen Humphry J. M. 
Published: October 2006

AbstractSilver has been determined in a number of foodstuffs by neutron activation analysis. The results range from <1 to 530 ng g−1 dry matter and are highly variable, suggesting that random contanination of samples may occur. Higher concentrations of up to 31 ug g−1 dry matter were found in wild fungi. From these results, supplemented by others, the British dietary intake is estimated to be 4.5 ug Ag day−1, which constitutes no hazard to human health.
Protein, amino acids and ascorbic acid in some cultivars of mango
Authors: Kohli Kanchan , Qadry Jamal S. , Ali Mohammed 
Published: October 2006

AbstractThe concentrations of protein in nine cultivars of mango ranged from 0.98 g 100 g−1 to 3.27 g 100 g−1 and of ascorbic acid from 14 mg 100 g−1 to 57 mg 100 g−1. There were variable concentrations of free amino acids: among the free amino acids, alanine, glutamic acid, histidine, isoleucine, proline and valine were present in all the varieties. The protein‐bound amino acids, present in all cultivars, included alanine, aspartic acid, arginine, cystine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine and valine. There is no evidence of the effects of variety and growing conditions on the composition of the fruit.
Protein co‐precipitates from milk and blood plasma: Preparation and investigation of some functional properties
Authors: de Haast Johannes , Morressey Patrick A. , Fox Patrick F. 
Published: October 2006

AbstractVarious processing methods were investigated for the production of milk and porcine blood plasma co‐precipitates. Factors considered included pH and temperature treatments as well as the ratio of milk to plasma proteins in mixtures of the raw materials. The recovery of protein in precipitates was measured and the following method was selected accordingly for further studies: pH adjustment of skim milk and blood plasma mixtures to pH 9.5, heating to 70° C, readjustment of pH to 9.5, holding for 3 min, cooling to 68°C, pH adjustment to 3–5, holding for 5 min, cooling to ambient temperature and final pH adjustment to 4.7. Two co‐precipitates (70/30 M/P and 30/70 M/P) were prepared from a 70:30 and a 30:70 mixture of skim milk (M) and blood plasma (P). Some of the functional properties of these preparations were measured and compared with those of total milk protein (TMP) and blood plasma precipitate (P) prepared by the same procedure as well as acid‐precipitated casein. The protein contents of preparations freeze‐dried at pH 7.0 varied between 91.5 and 92.3% and those freeze‐dried at pH 4.7 varied between 93.1 and 96.0%. The solubility profile and emulsifying capacity of the 70/30 M/P compared favourably with those of caseinate and TMP. The solubilities of 30/70 M/P and 100% P were, however, poor. The viscosity of solutions of 70/30 M/P was considerably higher than those of caseinate and TMP solutions. Water adsorption isotherms of protein preparations were constructed and are presented in graphical form. Precipitates freeze‐dried at pH 7.0 adsorbed more moisture than the same preparations freeze‐dried at pH 4.7. These differences were especially evident a water activities >0.8.
Changes in chemical composition of the kew cultivar of pineapple fruit during development
Authors: Kermasha Selim , Barthakur Nayana N. , Alli Inteaz , Mohan Nalin K. 
Published: October 2006

AbstractThe chemical composition of the Kew cultivar of Indian pineapple (Ananas cosmosus L.) was studied after 65 days (pre‐mature), 100 days (early mature), and 150 days (late‐mature) from flowering. The fruit was analysed for sugars, amino acids and minerals. Total soluble carbohydrates increased from 6.02 to 9.24%, and protein content decreased from 0.69 to 0.21%, during the fruit‐development process. The vitamin C content decreased from 20.4 to 11.1 mg 100 g−1 edible fruit during development. Fructose, glucose and sucrose together constituted approximately 5.0% (pre‐mature), 2.4% (early mature), and 1.2% (late‐mature) of fresh weight. The contents of iron, boron and zinc increased during development. The major minerals in the mature fruit were potassium (31.33 mg 100 g−1), phosphorus (3.13 mg 100 g−1), calcium (3.92 mg 100 g−1), sodium (2.63 mg 100 g−1), iron (3.22 mg 100 g−1), zinc (0.55 mg 100 g−l), and copper (0.06 mg 100 g−1) of fresh sample. The content of most amino acids decreased during development; only aspartic acid showed a considerable increase in the late‐mature fruit.
Rapid detection of aflatoxin‐producing strains of the Aspergillus flavus group isolated from mixed feed and cereal grain in Spain
Authors: Carballo Matilde , De Miguel Juana Antonia 
Published: October 2006

AbstractA total of 133 samples (mixed feeds and cereal grains) were examined in order to detect the incidence of strains of the Aspergillus flavus group. The ability to produce aflatoxin was tested in all strains isolated on cracked rice, aflatoxin‐producing‐ability (APA) medium and glucose‐yeast extract agar (GYA) medium. Ten out of the 67 isolations were aflatoxin‐producing strains in rice and GYA medium; only three of them were aflatoxin‐positive on the APA test. Of those isolated 95% were identified as A. flavus. The GYA medium is the most efficient and easiest way to detect B1, B2, G1 and G2 aflatoxin‐producing‐strains.
A nutritional assessment of African yam bean Sphenostylis stenocarpa (Hochst ex A. Rich) Harms, and bambara groundnut Voandzeia subterranea L.
Authors: Nwokolo Emmanuel 
Published: October 2006

AbstractTwo grain legumes Sphenostylis stenocarpa (Hochst ex A. Rich) Harms, and Voandzeia subterranea L. commonly grown in the tropics for human consumption, were evaluated nutritionally using broiler chick assays. Metabolisable energy content was high in both pulses, but true protein digestibility was low in S. stenocarpa (62.9%) and moderate in V. subterranea (77.0%). Both mineral content and availability were moderate. Amino acid content was similar to that of other pulses, cystine and methionine being low. Amino acid availability differed significantly between S. stenocarpa (62.6%) and V. subterranea (83.0%). Fatty acid composition was similar to that observed in most commonly eaten pulses.
Exocellular polysaccharides from Saccharomyces in Wine
Authors: Llaubères Rose‐Marie , Dubourdieu Denis , Villettaz Jean‐Claude 
Published: October 2006

AbstractThe exocellular polysaccharides released by commercial dried Saccharomyces yeasts in wine and fermented media have been studied during alcoholic fermentation and storage over lees for several months. Hexadecyltrimethylammonium bromide (Cetavlon) precipitation and affinity chromatography (Con A—Sepharose) were used to separated a mannoprotein from an unpurified macromolecular fraction containing glucose, mannose and protein. The mannoprotein is the major component of the yeast exocellular polysaccharides.The soluble polysaccharide content, by h.p.l.c, depends on the yeast strain, the fermentation temperature and the duration of storage over yeast lees. In white wine production, the contact of wine with yeast lees and the stirring of lees increase its soluble polysaccharide content.
Interaction between cow slurry and 15N‐labelled calcium nitrate as fertilisers for ryegrass production
Authors: Stevens R. James , Laughlin Ronald J. , Logan Hubert J. 
Published: October 2006

AbstractA field‐plot experiment with ryegrass was carried out to study the interaction between 15N‐labelled calcium nitrate at 0, 25 and 50 kg N ha−1 and cow slurry supplying 0, 33 and 68 kg NH‐N ha−1. Treatments were applied on a single occasion to a site where first‐cut silage had just been removed. The effects of the treatments on dry matter yield, nitrogen offtake and % utilisation of calcium nitrate were measured in two cuts of herbage taken after 5 and 17 weeks. Increases in dry matter yield due to slurry were smaller at the 50 kg N ha−1 rate of calcium nitrate than at the 0 and 25 kg N ha−1 rates, possibly due to non‐linearity of the yield response curve. Nitrogen offtake data indicated that the two sources of nitrogen were taken up additively by the ryegrass. Rate of calcium nitrate application or slurry treatment had no significant effect on the % utilisation of calcium nitrate in either cut. The average values for % utilisation of calcium nitrate over all treatments were 50 and 7% at cuts 1 and 2, respectively. There was no evidence for enhanced rates of denitrification in the presence of slurry. Recovery values of nitrogen (estimated by difference) were lower for NH‐N in slurry than for calcium nitrate. Volatilisation of ammonia from surface‐spread slurry is the most likely reason for the low efficiency of NH‐N in slurry.