bluuebunny/crossref_metadata_2025_split huggingface dataset:
Kinetic study of the retrogradation of gelatinised starch
Authors: McIver Rhonda G. , Axford D. W. E. , Colwell K. H. , Elton G. A. H. 
Published: November 2006

AbstractA method was developed for the study of starch retrogradation by differential thermal analysis. The kinetics of the crystallisation process were studied using the expression θ8 = exp (‐ktn), where θ = the fraction of crystallisable starch remaining uncrystallised at time t. The values for the Avrami exponent (n) and the rate constant (k) were found to coincide with values previously obtained for the staling of bread, as followed by measurement of crumb elastic modulus. No difference between the time constants of gels cooled slowly and rapidly after gelatinisation was found, indicating that the nucleation process in starch crystallisation is instantaneous in the systems studied. The fact that the Avrami exponent is unity also suggests that the nucleation process is instantaneous, and that it is followed by rod‐like growth of crystals.
Effect of pasteurisation on the chemical composition of liquid whole egg. II.—Comparison of the protein fractionation patterns of raw and pasteurised liquid whole egg
Authors: Parkinson T. L. 
Published: November 2006

AbstractSamples of commercial raw and pasteurised whole egg were re‐examined after 41 weeks' storage under frozen conditions. As well as differences between the two samples, the protein fractionation patterns revealed marked differences from the original unstored material. A second comparison of commercial raw and pasteurised egg indicated that considerable differences could occur in the protein fractionation patterns of raw egg. This was confirmed in subsequent experiments.Two experiments on egg white showed that pasteurisation for 2 1/2 min at 135°F caused no change in the fractionation pattern of the proteins, and provided sound evidence for the reproducibility of the fractionation procedure.The separate influences of time and temperature of heating on liquid whole egg were studied in a series of laboratory‐scale pasteurisation experiments. It appeared that time was a more important factor than temperature and that a heating time of 5 minutes, which is approximately the time that the bulk of the egg is held at the pasteurising temperature in commercial plants, caused significant changes in the fractionation patterns of both soluble and insoluble proteins.When pasteurisation was carried out for 2 1/2 min at 148–152°F, and also when time was varied at 150°F, the thiol and disulphide concentrations of the soluble proteins were not altered by any of the pasteurisation conditions studied.A short study was made of the distribution of α‐amylase activity during the fractionation of the soluble proteins of raw whole egg.Preliminary experiments on gel filtration of the insoluble protein portions indicated that this technique is capable of revealing changes in molecular weight distribution resulting from pasteurisation and gave support to the view that heat treatment of whole egg results in aggregation or association of some of the proteins.
Variation in the xanthophyll and carotene content of lucerne, clovers and grasses
Authors: Livingston A. L. , Smith Dale , Carnahan H. L. , Knowles R. E. , Nelson J. W. , Kohler G. O. 
Published: November 2006

AbstractThe xanthophyll and carotene contents of eleven lucerne clones were found to be higher during September and November than during June and July. Both carotenoids reached a maximum at or before first flowering and then declined as blossoming progressed. Lutein decreased in November while violaxanthin increased. Six grasses and four legumes were analysed for the principal leaf xanthophylls, lutein, violaxanthin and neoxanthin, as well as total xanthophyll and carotene.
Examination of the protein extractability method for determining cold‐storage protein denaturation in cod
Authors: Cowie W. P. , Mackie I. M. 
Published: November 2006

AbstractThe protein extractable in 5% sodium chloride solution has been determined for cod fillets stored for various times at —7, —14 and —29° using an Ultra Turrax homogeniser. It was found that extractable protein values obtained by Ultra Turrax homogenisation were consistently higher than published values obtained by Marsh Snow homogenisation. The differences between them are related to ultracentrifuge analyses of both types of extracts.
Nature of the yellow copper complex produced in certain analytical methods for the determination of malathion
Authors: Hill A. C. 
Published: November 2006

AbstractEvidence is presented to show that the yellow copper complex, cupric O, O‐dimethylphosphorodithioate (C), which is formed in certain colorimetric methods for the determination of malathion, can exist in reversible equilibrium with its two dissociation products, cuprous O, O‐dimethylphosphorodithioate (A) and bis‐(dimethoxyphosphorothiono) disulphide (B). At 20°, in solution in chloroform, equimolar proportions of a and B were found to be 24.86% associated to form C, and the equilibrium constant for the association reaction, a + B → 2C, was found to be 0.4378.In view of these findings, a correlation is possible between colour intensities of yellow complex solutions obtained by two differing methods. This indicates that the yellow complex obtained by previous authors is initially undissociated. Hence, dissociation is considered to account, at least partly, for the instability of the yellow complex that has been reported by previous authors. the incorporation of B in the extract ant, at a level of 450 moles of B per mole of yellow complex, is proposed as a means of limiting dissociation to a maximum of 1 %.
Component analysis—An approach to to the interpretation of soil data
Authors: Holland D. A. 
Published: November 2006

AbstractThe interpretation of soil analyses frequently requires the simultaneous consideration of a number of interrelated nutrient concentrations. Component analysis provides a means of re‐expressing such measurements as a set of independent linear functions. When applied to two examples it was found to lead to a meaningful and consistent summary of the data, and it was concluded that a component analysis approach shows considerable promise as an aid to the interpretation of soil analyses.
Lead contamination in mining areas in Western Ireland II.—Survey of animals, pastures, foods and waters
Authors: Donovan P. P. , Feeley D. T. , Canavan P. P. 
Published: November 2006

AbstractThe determination of detectable amounts of lead contamination in blood, foods and biological materials has been a recent problem in relation to the operation of lead mining in the West of Ireland. Following the mining activities, the incidence of lead contamination was investigated in the following ways: (i) lead values in viscera, blood and faeces of dead animals and control of lead contamination in blood, faeces and milk of live animals in mining areas; (ii) examination of pastures in areas adjoining mining operations and road dust; (iii) analysis of foods, milks and waters in the mine vicinity; and (iv) lead content in workers blood due to exposure in mines.Investigations under (i), (ii) and (iii) are dealt with in this paper. As a result of the toxicity results found in the laboratory, the mining authorities instituted precautionary steps in the mining operations to eliminate lead ‘fallout’.
Extraction of protein from expeller‐ and solvent‐extracted coconut meal by dilute acid, alkali, and salt solutions
Authors: Chelliah J. , Baptist N. G. 
Published: November 2006

AbstractThe extractability of protein (nitrogen) from poonac (the press‐cake left after extraction of oil from dried coconut kernel) with dilute aqueous hydrochloric acid, sodium hydroxide, and salt solutions has been investigated. Experiments were carried out on both expeller poonac and solvent‐extracted poonac, the protein of the former being more soluble. Approximately 40% and 55% of the poonac protein nitrogen was extractable with 0.15% aqueous acid and alkali, respectively, under optimum conditions. Dilute salt solutions were found to have a comparatively poor solubilising effect under the conditions employed. Increasing the fat content of expeller poonac to 10% increased the nitrogen extracted by acid but not by alkali solutions.
Identification of inorganic pyrophosphate in alkaline extracts of soil
Authors: Anderson G. , Russell J. D. 
Published: November 2006

AbstractAn acid‐labile phosphate has been detected in alkaline extracts of four acid soils, and has been isolated and purified by ion‐exchange and paper chromatography. Its chromatographic properties, its rate of hydrolysis in hydrochloric acid‐and the infra‐red spectrum of its barium salt show that it is inorganic pyrophosphate.In three of the soils the amount was in the range 2.1–2.6 ppm P, compared with only 0.5 in the fourth but the investigation was essentially qualitative and losses may have occurred during isolation. the phosphate may occur in the soil in inorganic form or alternatively as an ester which is mineralised during extraction.
Texture of cooked potato II.—Relationships between intercellular adhesion and chemical composition of the tuber
Authors: Linehan D. J. , Hughes J. C. 
Published: November 2006

AbstractIn the variety Majestic, statistically significant relationships were found between intercellular adhesion and the levels of tuber starch, amylose, polyuronide, calcium and magnesium. It is suggested that the relationship between intercellular adhesion and a particular constituent may be modified by the levels of the other constituents. a mechanism is proposed for the action of amylose in influencing intercellular adhesion. the differences in intercellular adhesion, and in the levels of the various intrinsic factors, were produced by feeding plants different nutrient solutions (various chloride/nitrate ratios) or by maintaining different moisture regimes.
Some effects of ageing on pigments of tea extracts
Authors: Millin D. J. , Sinclair D. S. , Swaine D. 
Published: November 2006

AbstractThe darkening of tea liquors upon heating is accompanied by a large increase in the quantity of non‐dialysable polyphenolic material and in the Contribution of the latter to the total colour of the liquor. the nature of the spectrophotometric changes suggest that at least two distinct mechanisms are involved, one dependent on, the other independent of, oxygen. the darkening process is apparently largely independent of the concurrent loss of theaflavins.
Determination of carbohydrates in foods II.—Unavailable carbohydrates
Authors: Southgate D. A. T. 
Published: November 2006

AbstractA fractionation and analytical procedure is described for the measurement of the unavailable carbohydrates in foods. The scheme provides values for water‐soluble polysaccharides, hemicellulose, cellulose and lignin. Tests used to investigate the reliability of the methods are reported and the results obtained with a range of foodstuffs are presented. From the results obtained it is possible to derive values for the composition of the cell‐wall material of these foods. The results are in agreement with more detailed studies of the composition of the cell walls of plants.
Tocopherol content of seaweed and seaweed meal: I.—Analytical methods and distribution of tocopherols in benthic algae
Authors: Jensen A. 
Published: November 2006

AbstractA rapid and reliable method for identification and quantitative determination of algal tocopherols has been developed. The algal tocopherols are separated from each other and from other lipids by circular chromatography on paper which contains aluminium ox de. Based on this method the distribution of tocopherols in brown, red and green seaweeds was investigated. α‐Tocopherol was the only tocopherol detectable in all algae except for those belonging to the Fucaceae family, which contained the γ and δ‐homologues as well.
Micro‐estimation of major mustard oils and oxazolidinethione in small amounts of plant material
Authors: Langer P. , Gschwendtová K. 
Published: November 2006

AbstractA method for the separate measurement of volatile and non‐volatile mustard oils in small amounts of plant material is described. Thioglucosides are first preserved by boiling the plant material in alcohol. After evaporation of the alcohol and enzymic splitting of thioglucosides the aglucones are extracted with ether. From this extract volatile mustard oils may be easily evaporated together with ether, and the non‐volatile mustard oils remain in the residue. By this method mustard oils were fractionated into ether‐volatile and ether‐non‐volatile fractions. Both of them are quantitatively measured with the aid of ultra‐violet spectrophotometry in the range 230–260 nm. Separation of the individual compounds from these fractions by paper chromatography is described, and qualitative and quantitative aspects of this method are discussed.
Tocopherol content of seaweed and seaweed meal: III.—Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal
Authors: Jensen A. 
Published: November 2006

AbstractAnalysis of Norwegian commercial seaweed meals prepared from Ascophyllum nodosum demonstrated that losses of tocopherols during thermal dehydration were normally small; more than 80% of the original tocopherol content of the fresh seaweed was retained in the freshly produced meals. Storage studies strongly indicated that the conditions of storage normally applied by the industry should secure satisfactory stability of β‐carotene and tocopherols; low temperature and low moisture content are essential for acceptable stability. However, wet storage of fresh seaweed prior to dehydration has a detrimental effect upon the stability of the resulting meal during subsequent storage in the dry state.
Analytical evaluation of cocoa curing in the ivory coast
Authors: Bracco U. , Grailhe N. , Rostagno W. , Egli R. H. 
Published: November 2006

AbstractDuring an experimental cocoa curing on the Ivory Coast, samples of cocoa beans were collected every day, freeze‐dried and analytically checked.Some of the analytical results are discussed in relation to the possibility of using chemical indices to assess the degree of fermentation of commercial cocoas.
Influence of pasture species on the flavour, odour and keeping quality of lamb and mutton
Authors: Shorland F. B. , Czochanska Z. , Moy M. , Barton R. A. , Rae A. L. 
Published: November 2006

AbstractLambs fed white clover species (Trifolium repens cv. Grasslands Huia or cv. Grasslands 4700) showed a stronger flavour in the fat and lean and a greater intensity of odour in the casseroled 12th rib chop than lambs fed on perennial ryegrass (Lolium perenne). The results for hoggets generally supported those for lambs. Differences in flavour of the lean of the lambs appeared within three weeks from the beginning of the experiment. Differences in intensity of flavour and odour between the shoulder, loin and leg of the hoggets were small.After storage for 8 months at —15°, the thiobarbituric acid (TBA) values of the lean and fat of the 12th rib chop were highly significantly greater in lambs fed white clover than in those fed perennial ryegrass. Similar differences were found in hoggets using carcasses that had been stored for one to two months. In the hoggets, significantly higher TBA values were found in the fatty tissues of the leg than in the loin and shoulder. Differences between the TBA values of the lean were not significant.
Human olfactory responses to 5α‐androst‐16‐EN‐3‐one— principal component of boar taint
Authors: Griffiths Nerys M. , Patterson R. L. S. 
Published: November 2006

AbstractAnalysis of the olfactory responses of men and women to a pure sample of 5α‐androst‐16‐en‐3‐one showed that 7·6% of women were unable to detect the odour compared with 44·3% of men. For subjects able to detect the odour, there was a highly significant difference between sexes in the hedonic scores, but not in the individual threshold values. Women found the odour significantly more unpleasant than did men, and the relevance of this result to the meat industry is discussed.
Superficial scald, a functional disorder of stored apples. V.—Oxidation of α‐farnesene and its inhibition by diphenylamine
Authors: Huelin F. E. , Coggiola I. M. 
Published: November 2006

Abstractα‐Farnesene was oxidised to conjugated trienes with an absorbance maximum at 269 nm and the oxidation was inhibited by diphenylamine both in hexane solution and in the natural coating of stored apples. The results suggest that superficial scald is caused by the oxidation of α‐farnesene and that the control of scald by diphenylamine is due to its antioxidant action. The mechanism of scald induction is discussed.
Superficial scald, a functional disorder of stored apples VI.—Evaporation of α‐farnesene from the fruit
Authors: Huelin F. E. , Coggiola I. M. 
Published: November 2006

AbstractDuring storage Granny Smith apples were ventilated with air at two flow rates differing by a factor of 10. The α‐farnesene evaporated, α‐farnesene retained by the fruit, and the severity of scald were determined. Increasing the ventilation increased the evaporation of α‐farnesene. In two cases the amount evaporated was approximately equal to that retained. In some cases increased ventilation gave less retention of α‐farnesene by the fruit and less scald, but in others the difference was negligible because increased evaporation stimulated production. The factors controlling evaporation and the concentration of α‐farnesene remaining in the fruit during storage are discussed.
Antibacterial action of vegetable extracts on the growth of pathogenic bacteria
Authors: Al‐Delaimy K. S. , Ali S. H. 
Published: November 2006

AbstractUnder controlled conditions, extracts of garlic, onion, turnip, green peppers and radishes were used to inhibit Escherichia coli, Salmonella typhosa, Shigella dysentriae and Staphylococcus aureus, which are all pathogenic bacteria. It was found that 1–4% by vol. of garlic extract completely inhibited the growth of all the bacteria used. 4% by vol. of onion extract completely inhibited the growth of both Shigella dysentriae and Staphylococcus aureus at 10–6 dilution. Salmonella typhosa and E. coli were not completely inhibited; the inhibition was 48·3% for E. coli and 95·3% for Salmonella typhosa. At 10–4 bacterial dilution, onion extract decreased the colony number substantially in all four bacteria. 4% extracts from turnip, green peppers and radishes did not show a definite antibacterial action against any bacterium at the given dilutions. On the contrary some growth stimulating activity of these extracts on some bacteria was observed.
Preparation, characterisation and some properties of saponins from lucerne tops and roots
Authors: Shany S. , Birk Yehudith , Gestetner B. , Bondi A. 
Published: November 2006

AbstractLucerne saponin extracts have been prepared from lucerne tops and roots by two different methods. The root extracts possess stronger haemolytic activity and to a certain extent are stronger foaming agents than those from the tops. Thin‐layer chromatographic (t.l.c.) analyses showed that acid hydrolysates of the different preparations contain soyasapogenols A, B, C, D, E, medicagenic acid and an unidentified sapogenin‐like spot. When submitted to t.l.c. and paper electrophoresis the first pair of extracts have been separated into six fractions each, and the other extracts into seven fractions each. The root extract and to a lesser extent that from the tops, depress growth of Tribolium castaneum larvae but the inhibitory effect can be reversed when cholesterol is incorporated in the diet. Germination of cotton seeds is inhibited in soils on which lucerne has been grown or on soils supplemented with lucerne meal from tops and roots.
Rapeseed meal III.—A simple method for detoxification
Authors: Ballester Digna , Rodrigo R. , Nakouzi J. , Chichester C. O. , Yáñez E. , Mönckeberg F. 
Published: November 2006

AbstractTwo types of treatments of presscake meal of rapeseed (Brassica napus), steaming and water extraction, were tested to remove the thioglucosides responsible for its toxicity. The efficiency of each was judged by the residual concentration of isothiocyanates and oxazolidinethiones and the biological quality, available lysine, net protein utilisation and digestibility in rats.Double water extraction gave the best results. It resulted in a reduction of 84 % in oxazolidinethiones, the factor directly responsible for toxicity, and 77 % in isothiocyanates. Net protein utilisation increased to levels corresponding to those of animal proteins, from 40 to 69 %. The improvement in digestibility was reflected in the growth of rats.Steaming and simple water extraction, however, reduced toxicity only slightly and improved biological quality very little.The greatest change of the gross chemical composition in treated samples was observed in crude fibre, which appeared to increase.
Barium isotope method for measuring cation‐exchange capacity of soils and clays
Authors: Bache B. W. 
Published: November 2006

AbstractCation‐exchange capacity has been measured by isotopic exchange of 133Ba with Ba2+‐saturated soils and clays in 2·5 × 10−3 M‐BaCl2 suspensions. The rate of isotopic dilution, the efficiency of displacement of soil cations by Ba2+, and the precision of the method are critically assessed. The method is reliable and convenient, and can be used with both buffered and unbuffered systems.
Nutritional evaluation of tubers of Cyperus esculentus L
Authors: Mokady Sh. , Dolev A. 
Published: November 2006

AbstractIn three feeding experiments with rats, the nutritional value of tubers of Cyperus esculentus L. was determined. Contents of carbohydrate, fat and protein, and protein composition are reported. It was shown that the low quantity and quality of the protein and the high cellulose content, as well as the protein/fat imbalance, all contributed to a low nutritional value of a whole tuber diet.
Composition of edible wild greens
Authors: Sengupta S. R. , Pal B. 
Published: November 2006

AbstractEleven edible wild greens of West Bengal (Enhydra fluctuans, Hydrocotyle asiatica, Herpestis monneira, Oxalis corniculata, Mollugo spergula, Mollugo hirta, Cephalandra indica, Hygrophila spinosa, Amaranthus spinosus, Rumex vesicarius and Trianthema monogyna) were analysed for moisture, protein, fat, carbohydrate, ash, crude fibre, calcium, phosphorus, iron, nicotinic acid, ascorbic acid and calories. The nutritive value of the leaves of these species was generally low.
Physico‐chemical characteristics of orange juice cloud
Authors: Mizrahi Shimon , Berk Zeki 
Published: November 2006

AbstractOrange juice is a suspension of heterogeneous particles in a clear serum. The size of the particles varies between 0·05 μm and a few hundred μm. The particles with a size below 2 μm constitute the stable ‘cloud’. This fraction consists of needle‐like crystals of hesperidin, chromoplastids, amorphous (rag) particles and oil globules attached to some of these particles. The adsorption of oil globules on the rag particles enhances their stability in suspension, by decreasing their density. The hesperidin crystals are formed partly by crystallisation immediately after juice extraction. All the cloud particles exhibit a negative charge, which decreases with decreasing pH. However, it seems that hydration rather than electrical charge is responsible for the stabilisation of the cloud. Heat treatment of the juice causes an increase in the number of fine particles at the expense of coarser ones. In this process some extraction of pectin into the serum also takes place but this has little significance on the cloudiness and cloud stability of the juice.