bluuebunny/crossref_metadata_2025_split huggingface dataset:
The nutritive value of leaf protein concentrates determined in biological tests with rats and by microbiological methods
Authors: Henry Kathleen M. , Ford J. E. 
Published: November 2006

AbstractThe biological values and true digestibilities of a number of leaf protein concentrates have been determined by the balance‐sheet method at an 8% level of protein intake on young growing rats. Determinations were made on preparations from the leaves of 14 different species of plants. The effects of several methods of drying the concentrates and of the maturity of the leaves at harvesting were studied. The availability of some essential amino‐acids was determined microbiologically in selected samples; in all of them methionine was less available than in whole egg proteins. The microbiological results were consistent with the biological findings. In general biological values of the proteins in the leaf concentrates were of the order found for good quality plant proteins such as those of legume and cereal seeds and of yeast but true digestibilities were lower. Freeze‐drying, drying by acetone extraction and drying on starch in a current of air proved satisfactory but oven‐drying at 100° caused a significant decrease in biological value and a more marked loss of true digestibility. Biological values and true digestibility increased with the maturity of the leaves at harvesting because of increased availability of methionine. A possible explanation of the results is suggested.
Nucleotide degradation during the extended storage of lamb and beef
Authors: Rhodes D. N. 
Published: November 2006

AbstractBeef and lamb meat from various muscles was irradiated (0·4 Mrad) and the autolysis of nucleotides followed during storage for 70 days at 2°c. The irradiation prevented bacterial spoilage during this period but had no effect on the nucleotide content or on the enzymic activity. Inosine monophosphate was completely hydrolysed to hypoxanthine in 30–40 days in fillet, neck and shoulder meat of beef but more slowly in topside. The rate of autolysis was much lower in lamb leg. The disappearance of inosine monophosphate did not correlate with changes in organoleptic acceptability in these meats.
Dispersibility of wheat proteins in aqueous urea solutions—a new parameter to evaluate bread‐making potentialities of wheat flours
Authors: Pomeranz Y. 
Published: November 2006

AbstractDispersibility of wheat flour proteins in 3M‐urea in 0·01M‐pyrophosphate buffer pH 7‐0 at 4° was highly correlated with bread‐making potentialities of samples representing six hard red winter wheat varieties from 19 locations, and of samples representing composites of hard red winter, northern spring, soft red winter, durum, and soft white (club) varieties from 8 locations. Urea‐dispersible proteins, expressed on an equal‐protein basis, had consistently higher absorbance readings at 280 mμ in poor than in good bread‐making wheat flours. Absorbance of urea‐dispersible proteins of flour increased as a result of deleterious effects of γ‐irradiation of wheat. The protein dispersibility index was negatively correlated with bread‐making potentialities of flours milled from the wheats damaged by γ‐irradiation. It is postulated that ease of dispersibility and disaggregation of proteins in urea are related to structural lability of wheat proteins during mechanical‐ or heat‐processing of wheat dough. Differences in disaggregation due to rupture of hydrogen bonds might explain large differences in oxidation requirements of flours which vary little in levels of disulphideor thiol‐containing amino acids.
Odour intensities of hop oil components
Authors: Guadagni D. G. , Buttery Ron G. , Harris Jean 
Published: November 2006

AbstractOlfactory thresholds of a series of compounds previously identified in Brewers Gold Hop Oil are given. Thresholds of the oxygenated components ranged from 0.3 to 28 parts per 10° while those of the hydro‐carbon fraction ranged from 6 to 140 parts per 10°. For solutions of hop oil in water, myrcene accounted for about 58% of the total odour intensity of the whole oil and 85% of the odour of the hydrocarbon fraction. The oxygenated fraction amounted to about 1/7 of the whole oil but contributed about 1/3 of total odour intensity.
Methods for the analysis of Scotch whisky
Authors: Duncan R. E. B. , Philp J. M. 
Published: November 2006

AbstractThe standard techniques for the analysis of Scotch whisky are non‐specific. Methods are described for the determination of individual higher alcohols, esters, aldehydes and phenol using gas chromatography, for polyphenolic extractives and the products of ethanolysis of wood lignin using thin‐layer chromatography, and for total acids, esters, aldehydes, tannins, phenols and sugars using volumetric and colorimetric methods.
Grape phenolics: The anthocyanins of Vitis vinifera, variety shiraz
Authors: Somers T. C. 
Published: November 2006

AbstractThe pigments of the Shiraz variety of Vitis vinifera grown in the Barossa Valley of South Australia have been identified as the 3‐monoglucosides of delphinidin, petunidin, malvidin and peonidin, together with a number of acylated derivatives of these anthocyanins. involving both p‐coumaric and caffeic acids.The principal acyl derivatives are two different p‐coumaroyl and one caffeoyl derivative of malvidin 3‐glucoside, and a p‐coumaroyl derivative of peonidin 3‐glucoside. Corresponding derivatives of the two other 3‐glucosides are present in small amounts. The point of attachment of the acyl substituent in the main group of p‐coumaroyl derivatives has been shown to be on the glucose moiety.The major pigment component is malvidin 3‐glucoside which in the various forms present is responsible for approximately 70% of the total colour. Crystalline samples of several of the components have been isolated and their extinction values determined.
Effects of dehydration processes on flavour compounds and histology of apricots (Prunus armeniaca)
Authors: Lee C. Y. , Salunkhe D. K. , Nury F. S. 
Published: November 2006

AbstractIt is shown that freeze‐dehydrated products contained the highest quantity of volatile reducing substances and volatile carbonyl compounds. Histological changes were minimal by freeze dehydration as compared with those obtained in other dehydration processes studied.
Effect of temperature of incubation on sulphate levels in aerobic and sulphide levels in anaerobic soils
Authors: Chaudhry I. A. , Cornfield A. H. 
Published: November 2006

AbstractChanges in sulphate and sulphide levels during incubation of soils were followed over a period of 3, 6 and 12 weeks of incubation at 20, 30, 40 and 50°. The soils used were a sandy loam (pH 7.1) and a Bagshot sand (pH 4.5). Separate experiments were conducted on sulphate and sulphide accumulation with optimum conditions being provided for each process.It was found that in both these soils during 12 weeks of incubation suphate accumulation increased with increasing temperatures from 20 to 40° followed by a decrease at 50°. In the case of sulphide, during the first 6 weeks of incubation sulphide accumulation increased with increasing temperature. However, during the last 6 weeks of incubation the extent of sulphide accumulation decreased with increasing temperature.There were indications that under aerobic conditions sulphate was immobilised more at 50° than at lower temperatures. Under anaerobic conditions the extent of sulphide immobilisation increased with temperature from 20° to 50°.
The iodine content of bulk herd milk in summer in relation to estimated dietary iodine intake of cows
Authors: Alderman G. , Stranks M. H. 
Published: November 2006

AbstractA highly significant relationship was established between milk iodine content for bulk milk of the herd and the calculated daily iodine intake of cows in the herd. It is suggested that where bulk milk iodine content is less than 25 μg/litre the probability exists that what are at present suggested as the iodine requirements for dairy herds with average yields are not being met.
Factors affecting the copper content of oats grown in peat
Authors: Cheshire M. V. , Dekock P. C. , Inkson R. H. E. 
Published: November 2006

AbstractA study of the growth of oats in peat of very low copper content has been made. It was found that various nutrient amendments improved growth but the effect of copper was overriding. There was some evidence for copper unavailability due to fixation by organic matter, but it appears that the known interactions between major and minor elements largely determined the appearance and severity of copper deficiency.
The chemical composition of muscles from steers which experienced compensatory growth
Authors: Hill Fergus 
Published: November 2006

AbstractThe psoas major and semitendinosus muscles from ten Hereford Shorthorn steers were analysed. Five of the steers had been severely restricted in their diet during an Irish winter period (temperature range 3–13°) of 20 weeks. The remaining five were used as controls and were adequately fed throughout their lives. After the restriction period the five diet‐restricted animals were adequately fed for 22 weeks. All ten steers were then slaughtered at the age of 20 months.Within each type of muscle there were no significant differences between treatments in the components, moisture, intramuscular fat, total protein, ash, intramuscular collagen, hexosamine hydrochloride, or in Warner Bratzler shear values. The correlations between intramuscular fat and shear values, and between hexosamine hydrochloride and shear values were low and not significant. Collagen contents correlated significantly with shear values at the 10% level of significance.There was no evidence that variation in tenderness (as measured by shear values) could be attributed to the pre‐slaughter treatment or that any deterioration in meat quality was caused by this treatment.
The iodine content of pastures
Authors: Alderman G. , Jones D. I. H. 
Published: November 2006

AbstractMarked species and seasonal differences in iodine content of grasses have been found and preliminary results indicate varietal variation in perennial ryegrass and white clover. Nitrogen fertilisers lowered the iodine content of grasses.The general level of iodine was low in the herbages studied and seldom attained the level recommended as the nutrient requirement for pregnant or lactating stock.
Quantitative aspects of the synergism between carbaryl and some 1,3‐benzodioxole (methylenedioxyphenyl) compounds in houseflies
Authors: Hewlett P. S. , Wilkinson C. F. 
Published: November 2006

AbstractThe synergism of carbaryl (1‐naphthyl‐N‐methyl carbamate) with 26 derivatives of 1,3‐benzodioxole and naphtho‐1,3‐dioxole was examined by topical dosage of female houseflies, Musca domestica, which, though of a strain not selected with insecticides, were completely tolerant to carbaryl. The synergists also were non‐toxic when applied alone. The doses of carbaryl and synergist in different combinations that gave 50 % mortality (LD50) were estimated. A simple form of graphical analysis revealed a common pattern in the results for 18 of the synergists. This indicated that if the mechanism that detoxifies carbaryl and that was depressed by these synergists was completely inhibited, the LD50 for carbaryl would be about 0.06 μg per fly. Moreover, the analysis enabled relative potencies for these synergists to be estimated on a simple and rational basis, and showed a 700‐fold difference between the most and the least active. The significance of these and the remaining results is discussed in the light of the probable factors affecting the mode of action of the synergists.
Cooking quality of pulses
Authors: Muller F. M. 
Published: November 2006

AbstractThe main factor affecting the cooking quality of seeds of several pea and bean varieties was found to be the composition of the cell wall as expressed by a ‘PCMP number’ relating the contents of phytin, Ca, Mg and free pectin. Other factors probably involved were the thickness of the seed‐coat palisade layer, and the contents of lignin and alpha‐cellulose in the seed coats. Cell contents had no detectable effect.
The component acids of Carica papaya (caricaceae) seed oil
Authors: Badami R. C. , Daulatabad C. D. 
Published: November 2006

AbstractBy the application of reversed‐phase partition column chromatography, the oil from the seeds of Carica papaya was found to contain the following acids: lauric, 0.4%; myristic, 0.4%; palmitic, 16.2%; stearic, 5.0%; arachidic, 0.9%; behenic, 1.6%; hexadecenoic, 0.8%; oleic, 74.3%; and linoleic, 0.4%.
Effect of nitrogen, phosphorus, potassium, magnesium and liming on the composition of tomato fruit
Authors: Davies J. N. , Winsor G. W. 
Published: November 2006

AbstractSome aspects of the composition of tomato fruit from a 32NK × 23PMgCa factorial nutritional trial have been studied for four seasons. Increasing applications of potassic fertilisers significantly increased the titratable, total and combined acidities, potassium content, refractive index and specific conductivity of the expressed fruit juices. The effects of nitrogen were not so pronounced and, with respect to acidity, potassium content and specific conductivity, were influenced by the level of potassium applied. The potassium content and the acidity of the fruit juices were closely correlated.Nitrogen applications significantly depressed the sugar content of the fruit, but potassium and phosphorus had little effect.Phosphorus reduced the acidity, potassium content and specific conductivity, particularly at low potassium levels.Magnesium and lime had little effect on tomato fruit composition.
Chemical composition and utilisation of the roots of Nymphaea lotus L
Authors: Hujjatullah S. , Bloch A. K. , Jabbar A. 
Published: November 2006

AbstractThe root of Nymphaea lotus L. has been subjected to proximate analysis. The carbohydrate fraction has been investigated by paper chromatography after extraction successively with cold water, 80% ethanol and cold 5% sodium hydroxide and by quantitative chemical analysis. Glucose, fructose and sucrose were identified in the cold water extract and mannitol, galacturonic acid and raffinose in the 80% ethanolic extract. The polysaccharide fraction on complete hydrolysis with 90% formic acid, was shown to contain only glucose. Quantitative analysis of the protein fraction by 2‐dimensional paper chromatography gave ten amino acids. Samples of roots were dehydrated, chipped or pickled, and subjected to preliminary assessment by a taste panel.
Flavylium salts, anthocyanidins and anthocyanins II.—Reactions with sulphur dioxide
Authors: Timberlake C. F. , Bridle P. 
Published: November 2006

AbstractReactions between sulphur dioxide and flavylium salts, anthocyanidins and anthocyanins have been studied both qualitatively and quantitatively. The results were consistent with the formation of a complex between sulphur dioxide and the flavylium cation (F+) of mole ratio 1:1 and have been expressed in terms of apparent formation constants (Ks). Complex stability (measured at pH 1.05) was reduced by hydroxylation of the 7‐ and 5‐positions of the flavylium structure, the effect of the latter being more marked, but it was increased by hydroxylation in position 3 (anthocyanidins). The anthocyanins formed the weakest complexes of those compounds studied. Although complexes of the anthocyanin 3‐glycosides were significantly weaker than those of the 3,5‐diglycosides at pH 1.05, there was little difference between them at pH 3‐3.5. The variation in their Ks values with pH could not be explained on the assumption that the ligand was simply the bisulphite anion HSO3. The effect of anthocyanins on the determination of free sulphur dioxide in fruit products is discussed.
Decomposition of herbicides in the soil by non‐biological chemical processes
Authors: Hance R. J. 
Published: November 2006

AbstractVelocity constants of the decomposition reactions undergone by six herbicides when present in aqueous slurries of soils and clay were determined at 85°, 95° and 107°. It was assumed that biological action would not occur at these temperatures. Velocity constants at 20° were estimated by extrapolation. The results show that decomposition by purely chemical means is unlikely to be an important pathway of degradation for the herbicides studied, atrazine, chlorpropham, diuron, linuron, paraquat and picloram, as the half‐lives at 20° would be in the range 9 to 116 years.
Deterioration of β‐carotene in certain hydrogenated fats. III.—Factors affecting the rate at which green discoloration occurs
Authors: McWeeny D. J. 
Published: November 2006

AbstractThe influence of a variety of additives and thermal treatments upon the rate at which green discoloration develops in β‐carotene‐hydrogenated fat systems is reported. The observed effects are discussed in relation to the hypothesis that the colour change is associated with the production of β‐carotene epoxides from the oxidation of β‐carotene by peroxy acids which are formed by the interaction of aldehydoglycerides with dissolved oxygen. Possible methods which might be employed in avoiding the incidence of the discoloration include suitable choice of oil, the use of certain additives, notably commercial lecithin (for food uses), adequate ‘tempering’ of the finished fat, and care in the use of cool (and cold) storage.
Superficial scald, a functional disorder of stored apples. III.—Concentration of diphenylamine in the fruit after treatment
Authors: Huelin F. E. 
Published: November 2006

AbstractAfter treatment of apples with diphenylamine most of it was found in the peelings (1 mm thick) and was distributed approximately as follows: 60 % in the cuticle, 20 % in the epidermis, and 20 % in the hypodermis and cortex (assumed to be predominantly in the hypodermis). Treated apples lost 95 % or more of the original diphenylamine during 30 weeks' storage at 1°. A concentration in the peelings of about 0.2 μg/cm2 appeared to be the minimum required to inhibit scald‐inducing reactions.Concentrations of diphenylamine immediately after treatment and the minimum effective concentrations were estimated in the cuticle, epidermis, and hypodermis. It appeared that the concentration needed to inhibit the scald‐inducing reactions was appreciably less than that required for inhibiting respiration, phosphorylation, or the oxidation of carotene.
Sensory and objective measurements of the quality of frozen stored cod of different initial freshnesses
Authors: Connell J. J. , Howgate P. F. 
Published: November 2006

AbstractThe eating quality of cod kept for different periods in melting ice before being frozen and stored at three different temperatures has been evaluated by a taste panel using a new score sheet. Objective measurements of both initial freshness before freezing and deterioration during frozen storage were carried out on the same samples. Correlations were obtained between the objective measurements and various aspects of eating quality. The relative contributions of the various aspects of eating quality to the final overall acceptability were obtained, and the value of the objective measurements in predicting overall acceptability assessed.
Glyceride studies. VIII.—The component glycerides of four Strophanthus oils containing an unsaturated hydroxy acid
Authors: Gunstone F. D. , Qureshi M. I. 
Published: November 2006

AbstractThe glycerides of four Strophanthus oils containing 9‐hydroxyoctadec‐12‐enoic acid (6‐15%) have been examined by thin‐layer chromatography on silica and on silica—silver nitrate and by lipolysis. The oils show no unusual features in their glyceride composition; the hydroxy acid behaves like linoleic acid in its distribution pattern.
The distribution of trace elements in cocksfoot (Dactylis glomerata) at flowering
Authors: Davey B. G. , Mitchell R. L. 
Published: November 2006

AbstractComparison of the contents of 24 trace and major elements in the various parts of cocksfoot at the flowering stage shows marked diversity in the distribution of the elements. The different plant parts contribute very different amounts of different elements. The stem, which accounts for 54% of the dry matter, generally contributes most, although on a dry matter basis there is seldom concentration in the stem. Concentration occurs mainly in the leaves and the spikelets which respectively contribute 9 per cent and 20 per cent of the dry matter. The spikelets contain nearly half of the Ni, Zn and Si. Calcium is relatively most abundant in the leaf: only Ni, Se and P do not show concentration in this organ. The contributions of elements by the sheath seldom differ much from its dry matter contribution of 17 per cent. Considerable differences also occur between the same organs from different nodes: the rachis leaf contains 8 times as much Zn as the lowest leaves. The possible significance to animal nutrition of the distribution in different plant parts is pointed out.
Studies in fungitoxicity. VII.—Fungicidal activity of certain ethylenes and heterocyclic compounds substituted with the 2,4‐dinitrophenylthio‐ group
Authors: Pianka M. 
Published: November 2006

AbstractCertain ethylenes and heterocyclic compounds substituted with the 2,4‐dinitrophenylthio‐ group were synthesised and tested for activity against Venturia inaequalis, Botrytis cinerea, Fusarium bulbigenum and Cercospora melonis. 1‐Alkylthio‐1‐(2,4‐dinitrophenylthio)‐2‐cyano‐2‐(ethoxycarbonyl or cyano) ethylenes in which the Ph‐S bond is not shielded by the alkyl substituent from attack, perhaps by nucleophilic cell constituents, were found to be active against Venturia. 3,5‐Di(methyl‐ or ethyl‐thio)‐4‐cyanoisothiazoles were also active against Venturia. 2‐Substituted‐5‐(2,4‐dinitrophenylthio)‐1,3,4‐oxadiazoles had no or low fungicidal activity, and of several 2‐(2,4‐dinitrophenylthio) heterocyclic compounds that were tested 2‐(2,4‐dinitrophenylthio)‐benzothiazole and ‐benzoxazole had good activity against Venturia. The infra‐red and proton magnetic resonance spectra of several compounds were examined.
Polyphenols of tea. IV.—Qualitative and quantitative study of the polyphenols of different organs and some cultivated varieties of tea plant
Authors: Bhatia I. S. , Ullah M. R. 
Published: November 2006

AbstractA method is described for the estimation of individual polyphenols of tea leaf. Polyphenols separated by two‐way paper chromatography of a methanolic extract of the material were located under ultra‐violet light. The excised spots were eluted with water and estimated from extinctions at 275 nm. Three of the polyphenols, (−)‐epigallocatechin gallate, (−)‐epigallocatechin and (−)‐epicatechin gallate, which comprise 10‐19% of the dry matter of tea shoots from Assam, are partly consumed during the manufacture of black tea. Seasonal variation in the polyphenolic content of some jats and clones grown in North East India are described. The phenolic content of the tea shoots was higher during rains. Changes in the phenolic pattern during the growth and development of tea flower, fruit and seed are described. Organs of tea, such as sepals, petals and pericarp with closer morphological affinities to the leaf, showed a greater degree of similarity in their phenolic pattern compared with other organs such as stigma, style, carpel, anther and testa. The gallates were mostly confined to the chlorophyll‐bearing organs.