bluuebunny/crossref_metadata_2025_split huggingface dataset:
Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age”
Authors: Chris Somers T. , Evans Michael E. 
Published: November 2006

AbstractRed wine colour is an integration of contributions from monomeric anthocyanins and polymeric pigment forms. Because of gross differences between the two fractions in their responses to pH change and to SO2 addition, approximate measures of the states of anthocyanin equilibria in young red wines can be routinely made. Recent correlations of such measures with independent assessments of relative wine quality have prompted further examination and development of the original analytical concepts. The equilibria may be described in terms of two percentage parameters α and α ', the values of which are related to wine pH and to SO2 added after fermentation. Measures of free SO2 and also molecular SO2, anthocyanin content and total phenolics are obtained from the same set of spectral data. The interpretations are based upon a number of analytical premises for which certain approximations have been necessary. These appear to be well justified in comparative evaluations because of the wide range of parameter values observed in surveys of current vintage wines. Observations of ageing changes in the composition of wine colour, with proposed spectral indices of “chemical age”, are also presented.
Structures of triacylglycerols in lamb fat with elevated levels of linoleic acid
Authors: Clement Hawke J. , Morrison Ian M. , Wood Pauline R. 
Published: November 2006

AbstractTriacylglycerols (TGs) isolated from perirenal and subcutaneous adipose tissue were analysed for the intramolecular arrangement of their component fatty acids (FAs). Five lambs were fed encapsulated sunflower oil to increase the proportions of linoleic acid (18:2) in the tissue fats, and three lambs were fed the same diets without encapsulated sunflower oil. There was a preferential esterification of 18:2 in position 2 of the TGs of the adipose tissues, and over the range of total 18:2‐content examined, there was an almost linear relationship between the 18:2‐content of the TGs and the proportion in position 2. Appreciable 18:2 entered position 3, but the increased proportion of 18:2 in this position with increasing 18:2 in the TGs was much less than in position 2. Lamb fats with the highest proportion of 18:2 contained the highest proportion of TGs with 54 acyl carbons and the lowest proportions with 48, 50 and 52 acyl carbons. To a large extent this resulted from the replacement of palmitic acid by 18:2. Diene TGs containing one 18:2 and two saturated FA residues were present in adipose tissues with elevated levels of 18:2 but were not detected in TGs from lambs on the non‐supplemented diet. The proportions of TGs containing three or more ethylenic bonds also increased substantially.
The flavonol content of peas as influenced by variety and light, and a note on the flavonol content of broad beans
Authors: Herrmann Karl , Wöldecke Martin 
Published: November 2006

AbstractThe flavonol contents of the leaves and pods of peas are influenced particularly by the amount of light irradiation received, while varietal differences appear to be of lesser importance. The seeds contain only traces of flavonols (< 1 part/106). Broad beans on the other hand contain ca 30–70 parts/106 of flavonols, determined as kaempferol, quercetin and myricetin after hydrolysis of the respective glycosides. The flavonols are localised mainly in the skin. No myricetin could be detected in the pods and leaves.
The use of caproic acid to prevent aerobic deterioration of silages after opening, with special reference to the amounts and time of application
Authors: Ohyama Yoshinobu , Hara Shin‐Ichiro , Masaki Shigehiko 
Published: November 2006

AbstractThe effectiveness of caproic acid (hexanoic acid) addition to silages prepared from Italian ryegrass or cocksfoot (dry matter 16.3–34.5%) in preventing aerobic deterioration after opening was investigated in five experiments with varying amounts and times of application. Silages prepared in PVC bag silos were transferred to expanded polystyrene containers and left in a room at 25°C for 7 days with access to air. Aerobic deterioration was judged by rise in temperature, increase in pH and changes in the counts of yeasts and moulds. A low dry matter silage containing a fairly large amount of butyric acid was stable, and another low dry matter silage was relatively stable. Silages made from wilted grass deteriorated. Application of 50 mmol/kg grass at ensiling prevented deterioration in all cases. The effect was also observed with 50 mmol addition at opening, 10 mmol at ensiling and 10 mmol at opening in that order.
Effect of pre‐press treatments of vegetation on the quality of the extracted leaf protein
Authors: Fafunso Michael , Byers Marjorie 
Published: November 2006

AbstractThe effect of various treatments during processing on the quality of extracted leaf protein concentrates from grass and lucerne has been investigated. There was little difference in the N contents of the heat‐coagulated leaf proteins from various extracts. The preparations contained only small amounts of extractable phenolic compounds when polyvinylpyrrolidone (PVP) was present during the extraction procedure. Conversely, all leaf proteins made by processes involving treatment with alkali had a larger phenolic content. Some of the phenolic compounds extracted have been tentatively identified. The amino acid composition and in vitro digestibility, with thioglycollic acid‐activated papain, of all preparations were similar. These results are discussed in relation to the known in vivo digestibility of extracted leaf protein concentrates.
Studies on the free sugars, water‐soluble gums and hemicelluloses from barley grains and malts
Authors: Woolard Graham R. , Rathbone Elner B. , Novellie Lawrence 
Published: November 2006

AbstractThe free sugars, water‐soluble gums, and hemicelluloses have been isolated from four barley grain samples [Hordeum vulgare (L.)], and from their commercial malts. Arabinose, xylose, galactose, glucose, fructose, maltose and sucrose occur as free sugars in the grains and the proportions of these sugars increase on malting. Mannose also occurs as a free sugar in the malts. The water‐soluble gums contain arabinose, xylose, lesser amounts of mannose and galactose, and varying amounts of glucose. The aqueous‐ethanol supernatants from the hot‐water extracts are glucans of low molecular weight. The hemicellulose A polymers contain arabinose, xylose, mannose and glucose. Wide variations in the mannose and glucose contents were observed in these polysaccharides. The hemicellulose B polymers are arabinoxylans, containing lesser amounts of galactose and glucose. The aqueous‐ethanol supernatants from the hemicellulose B precipitations contain arabinose, xylose, mannose, galactose and glucose. These polysaccharides differ markedly from those present in the aqueous‐ethanol supernatants of the hot‐water extracts. All polysaccharides are modified to varying degrees during malting.
Effects of nitrogen and phosphorus fertilisers on yield and on inorganic and organic composition of italian ryegrass grown on phosphorus‐deficient soil
Authors: Nowakowski Tadeusz Z. , Mattingly Geoffrey E. G. , Lazarus William 
Published: November 2006

AbstractItalian ryegrass (Lolium multiflorum) S22, grown in a greenhouse in phosphorus‐deficient soil in pots was given 40 and 160 mg N/kg of soil (as ammonium nitrate) and 5, 25 and 100 mg P/kg of soil (as calcium tetrahydrogen diorthophosphate). Giving more nitrogen increased yields only when adequate phosphorus was applied. A significant response to added phosphorus was obtained when ryegrass dry matter contained about 0.15% P or less. Nitrogen increased the amount of sugars but decreased that of fructosan. Phosphorus increased the production of both sugars and fructosan. Protein N (expressed as a percentage of total N) increased with increasing amounts of phosphorus given. The largest values for protein N were obtained when grass contained about 0.3 % P in the dry matter. In phosphorus‐deficient grass nitrate‐N accumulated and the predominant compounds within the free amino acid fraction were asparagine and glutamine. Adding phosphorus decreased the concentrations of both nitrate‐N and the amides. The amino acid composition of the grass protein was not affected by the nitrogen and phosphorus treatments.
Determination of nitrate in soil pastes by ion selective electrodes
Authors: Bound Geoffrey P. 
Published: November 2006

AbstractAn ion selective electrode was used to measure the nitrate ion concentration in pastes of soil and saturated calcium sulphate solution. A good correlation, for both air‐dried and field‐moist soil samples, was obtained between nitrate values found by colorimetric analysis subsequent to KC1 extraction, and those found by a nitrate electrode, non‐porous reference electrode couple. A ceramic frit reference electrode, although effective in pastes of air‐dried soils, gave rise to erroneous results in pastes of field‐moist soils.
The digestibility of grass silage by sows
Authors: Whittemore Colin T. , Henderson Annie R. 
Published: November 2006

AbstractSilage made from young grass and which contained an average of 34.6 g nitrogen (N), 19.5 MJ gross energy (GE) and 271 g fibre/kg dry matter (DM), was found to have digestibility coefficients to sows of 0.73 for N, 0.60 for GE, 0.60 for cellulose and 0.51 for fibre. The addition of a cellulase enzyme preparation to the grass prior to ensilage decreased the fibre content by 38 g/kg DM and increased the water soluble carbohydrate (WSC) content by 154 g/kg DM, but did not influence the digestibility of the silage.
Differential scanning calorimetric studies of muscle and its constituent proteins
Authors: Wright David J. , Leach Ian B. , Wilding Peter 
Published: November 2006

AbstractRabbit muscle and its constituent proteins were investigated by differential scanning calorimetry (d.s.c.). Post‐rigor muscle yielded a complex thermogram comprising at least three endothermic transitions with Tmax values of 60, 67 and 80°C. Comparison with the purified proteins or fractions indicated that these transitions corresponded to denaturation of myosin, sarcoplasmic proteins and actin respectively. In addition to these endothermic transitions, pre‐rigor muscle produced a single large exotherm of Tmax 54°C. The evidence suggested that this transition was closely linked with the process of contraction.
Meat tenderness: Distribution of molecular species of collagen in bovine muscle
Authors: Bailey Allen J. , Sims Trevor J. 
Published: November 2006

AbstractThe collagen of bovine striated muscle has been shown to be comprised of three genetically distinct types of collagen, the proportions of which vary from the tendon to the endomysium. Despite the variation in genetic type all three collagens are stabilised by lysine‐derived cross‐links. It is proposed that the change in the tenderness of meat at temperatures above 65°C is caused by the tension generated during thermal contraction of all three types of collagen and that the extent is determined by the thermal stability of the intermolecular cross‐links. The relative contributions of each type of collagen remain to be elucidated.
Induction of autolytic breakdown of RNA in yeast by addition of ethanol and by drying/rehydration
Authors: Trevelyan William E. 
Published: November 2006

AbstractAutolytic degradation of RNA in suspensions of yeast at 50°C has been further studied as a means of preparing single‐cell protein (SCP) suitable for human consumption. Membrane disorganisation with initiation of autolysis was promoted by addition of ethanol (5 % v/v) or, more effectively, by first air‐drying yeast in a fluid‐bed dryer and rehydrating it at 4°C, or at 50°C, before incubation at 50°C. Water was a poor suspension medium, but nearly complete breakdown of RNA within 1.5 h was achieved with a buffer, or with a 0.5 m solution of NaCl. Salt in high concentration possibly destroyed ribosomal structure. With pressed commercial baker 's yeast, a consideration of its composition suggested that an ideal procedure for removing RNA would result in the loss of about 24% of dry matter, with the production of SCP containing 54% protein. With careful timing, SCP with 48% protein could be obtained from air‐dried yeast on extraction with 0.5 M‐NaCl, with a loss of 32% of the dry matter. Active dried baker 's yeast also autolysed rapidly at 50°C, and had a relatively low proteinase activity. After extensive autolysis of baker 's yeast, the residual nucleic acid (about 5 % of that initially present) was characterised by a relatively high ratio of adenine/guanine.
Relationship between grain yield and the nitrogen and excess base contents of young barley plants
Authors: Crooke William M. 
Published: November 2006

AbstractThe usefulness of the organic anion level, measured as excess base (EB), and of the nitrogen content of young barley plants as indices of ultimate grain and dry‐matter yields has been examined with several barley cultivars during two seasons at three field sites. One site was unresponsive and the results accordingly showed no relationship between plant N or EB and grain yield in either year. At the other two sites, correlation coefficients of 0.6–0.7 for both N and EB were obtained, indicating that neither was particularly good as a single index of final grain yield. In another experiment where sequential age samples of young plants were taken, much higher correlation coefficients of 0.8–0.9 were obtained. Here EB gave high coefficients at a rather earlier growth stage than did N content. This could be an advantage in any overall scheme, based on soil and plant analyses, for maximising cereal yields by predicting and adjusting N fertiliser requirements.
The fatty acid, phospholipid and cholesterol content of control and polyunsaturated lamb aorta
Authors: Pyle Christopher A. , Payne Everit , Wright Douglas E. , Kirton Alan H. , Aitken William M. 
Published: November 2006

AbstractLambs trained to drink liquid supplements containing various levels of sunflower oil showed increased incorporation of linoleic acid into the aortic phospholipids with associated decreases in the percentage of C18:3ω3, C20:3ω9, C20:5ω3 and the C22ω3 fatty acids, while there was no significant change in the percentage of C20: 4ω6 fatty acid. The levels of cholesterol, total phospholipid and phospholipid fractions, did not vary significantly with increasing oil intake.
Quantitative analysis of food products by pulsed n.m.r. rapid determination of oil and water in flour and feedstuffs
Authors: Hester Ronald E. , Quine Douglas E. C. 
Published: November 2006

AbstractA small process analyser employing the pulsed n.m.r. technique has been used to determine water in several different flour types and both oil and water contents of a wide range of animal feedstuffs. The procedures used for establishing and eliminating cross‐interferences in these analyses are described. Flour moisture contents in the range 13–15% were determined with approx. 0.2% standard deviation. The measurement time per sample was approx. 1 min. Mixed feeds with 1–14% oil and 7–14% water were determined with standard deviations of 0.2–1.0% and 0.5–1.2%, respectively, depending on the range of compositions employed. Measurement times per sample were 10 seconds for oil and approx. 1 min for water.
The yield of 3‐deoxy‐4‐sulphopentosulose in the sulphite inhibited non‐enzymic browning of ascorbic acid
Authors: Wedzicha Bronislaw L. , Imeson Alan P. 
Published: November 2006

AbstractThe ion exchange behaviour of 3‐deoxy‐4‐sulphopentosulose is markedly influenced by the presence of hydrogen sulphite ion, the dihydroxysulphonate being held more firmly on a strongly basic resin than the free dicarbonylic product. The apparent formation of other sulphonates in model ascorbic acid/glycine/HSO3‐ reactions is explained in terms of this ion exchange behaviour and the major reaction product is 3‐deoxy‐4‐sulphopentosulose in 75 % yield. In foods, the yields of this sulphonate and also of 3‐deoxy‐4‐sulphohexosulose are now regarded as true indicators of the extent of the fate of sulphur dioxide by way of its inhibition of non‐enzymic browning reactions.
The effects of cattle slurry and inorganic fertiliser nitrogen on the yield and mineral composition of forage maize. results of preliminary experiment
Authors: Pain Brian F. , Phipps Richard H. , Richardson Selwyn J. 
Published: November 2006

AbstractFour rates of cow slurry (0, 35, 70 and 105 t/ha) and inorganic nitrogen (0, 40, 80 and 120 kg/ha) were applied in a factorial arrangement to forage maize plots on a sandy loam soil (Hurst Series). The response of maize DM yield to inorganic N was small above 40 kg N/ha. Slurry alone gave satisfactory yields and up to 70 t/ha improved the response to inorganic N. Slurry at 105 t/ha tended to delay crop maturity and reduced yields when more than 40 kg inorganic N/ha was applied. The percentage N, P and K in the soil before drilling and in the crop at the silage stage were positively related to the amount of slurry applied. Appreciable amounts of P, K and Mg remained in a “plant available” state in the soil after the maize harvest.
Studies on fish muscle protein. Nutritional consequences of the changes occurring during frozen storage
Authors: Guy Poulter R. , Lawrie Ralston A. 
Published: November 2006

AbstractSamples of cod, whiting, herring, lemon sole and skate muscle were frozen and stored at − 8°C for up to 20 months. Samples of cod muscle were also stored at − 30°C. During storage at −8°C the decrease in the solubility of the muscle proteins in 5% NaCl (denaturation) was most rapid in whiting followed in order by skate, cod, herring and lemon sole. Little change was detected in the NaCl solubility of cod muscle protein stored at − 30°C. An increase in the pH was found to occur in all the species examined. The relationship between these changes and the toughening that occurs in fish muscle during frozen storage is considered. No nutritionally significant decrease in the lysine availability or the in vitro digestibility of the muscle proteins was found to occur in any of the species examined. In whiting, lemon sole and skate very small, statistically significant, increases in the available lysine content were detected after 7 months of storage at −8°C and this may indicate that unfolding of the protein chains had occurred.
The composition of animal feeds
Authors: Wilson Peter N. 
Published: November 2006

AbstractThis paper postulates that, as the competition between animal and human feed is now a cause for socio‐political concern, it is likely that there will be a return to the situation in which the animal feed industry utilises raw materials surplus to, or non‐competitive with, human food. A brief discussion on each of the most important nutrients follows, outlining their importance in animal feeds before explaining the role of “fillers” in animal feeds. Least cost formulation is then explained, before an attempt is made at a raw material classification where the point is made that a dietary formulation depends more upon the specification of the required nutrients than it does on identifying individually selected raw materials. However, materials will be accepted or rejected according to their “economic value”.
Partial characterisation of a new barley amylase
Authors: Niku‐Paavola Marja‐Leena 
Published: November 2006

AbstractA new amylolytic enzyme found in barley (Hordeum vulgare) grain was partially characterised with respect to physicochemical properties and enzymatic activity. The enzyme preparation showed one antigenically homogeneous amylolytic band. Isoelectric focusing resolved the new amylase into two components, one isoelectric at pH 4.5, the other at pH 3.0. During focusing the original activity of the new amylase decreased by 80%. The purified preparation was inactivated by pH‐values below 4.5 and above 9.0 and also by temperatures above + 40°C for 1 h. The new amylase splits the 1,4‐α‐glycosidic linkages, clearly by endo‐attack, of starch, amylopectin, amylose and β‐limit dextrin optimally at pH 6.5 at +40°C giving Km‐values 8.9 × 10−3, 4.4 × 10−3, 6.6 × 10−3 and 1.7 × 10−3 g/ml, respectively. The hydrolysis products from β‐limit dextrin were 24% glucose and 46% maltose in the total digest. Mercuric chloride, pCMB,a EDTAa and TRISa have no noticeable effect on the new amylase, indicating that it is stable under conditions where the other amylolytic enzymes are deactivated. The new amylase seems to be a hydrolase acting on o‐glycosyl compounds, EC 3.2.1., but could not be identified with any of the amylolytic enzymes of vegetable origin studied previously.
Nutritional evaluation of a cauliflower leaf protein concentrate by rat feeding
Authors: Goel Usha , Kawatra Bansi L. , Bajaj Satinder 
Published: November 2006

AbstractA leaf protein concentrate (LPC) prepared from cauliflower leaves was analysed for crude protein, calcium, phosphorus, iron, β‐carotene and some of the amino acids. Lysine and tryptophan were present in nutritionally adequate amounts, but cystine and methionine were not: Cauliflower LPC was evaluated for its nutritional qualities in respect of growth rate, protein efficiency ratio (PER), liver nitrogen, and plasma protein content by feeding rats. The growth rate of rats and PER values of leaf protein supplemented diets were better than that of the wheat flour fed group. Hence, cauliflower LPC might be used for improving nutritionally poor diets.
Effect of delaying the sealing of the silo on the nutritive value of grass silage
Authors: Donaldson Elizabeth , Edwards R. Alun 
Published: November 2006

AbstractThe nutritive values of grass silages made with delayed sealing of the silo were compared with those of silages made by ensiling directly, and with dried grass. First and third cut materials of different composition were used in two separate experiments each with nine rumen‐fistulated sheep. Silages made with direct sealing of the silo had higher digestibilities of dry matter, organic matter and nitrogen than materials made with delayed sealing which, in turn, had higher digestibilities than dried grass. Metabolisable energy content was higher but intake of dry matter lower with the directly ensiled material so that delayed sealing of the silo resulted in a greater intake of metabolisable energy. The effect of delayed sealing on the major ruminal volatile fatty acids wasdifferent for first and third cuts. Comparison of ruminal non‐glucogenic ratios for silages made from first cut grass indicated that the energy of the material made with delayed sealing would be more efficiently utilised than that produced by direct sealing. With the third cut material the position was reversed. The metabolisable energy of autumn grass was likely to be less efficiently used than that of spring cut material.
The effect of storage on the proteins of frozen liquid egg and spray‐dried egg
Authors: Lawrence Parkinson T. 
Published: November 2006

AbstractStorage of spray‐dried whole egg and egg‐milk mixture for about a year at 3–5°C resulted, in both cases, in a marked reduction in the proportion of insoluble proteins and an equally marked increase in the inert lipoprotein fraction of the soluble proteins; this fraction was clearly derived from the low density fraction of the yolk. Storage of frozen liquid egg for about a year in the frozen state resulted in the insoluble protein fraction of the thawed egg having more water bound in it than did the corresponding fraction of the freshly‐frozen egg, but in neither case did the insoluble proteins have as much water bound with them as those of the reconstituted spray‐dried samples. Spray‐drying results in only a partial reduction in the contents of ovalbumin, ovomucoid and conalbumin, and addition of milk to the whole egg before spray‐drying improves the stability of these proteins. They appear to be little changed by freezing and storing in the frozen state. There is evidence that ovalbumin is present in a more stable form in processed egg products than in new‐laid raw egg.