bluuebunny/crossref_metadata_2025_split huggingface dataset:
Organophosphorus compounds. V.—Structure and activity of certain 2‐[diethoxy or ethoxy (ethyl) phosphinylthio‐ and diethoxy or ethoxy (ethyl) phosphinothioylthio‐methyl] benzimidazoles
Authors: Pianka M. 
Published: November 2006

AbstractThirteen substituted 2‐(diethoxyphosphinothioylthiomethyl) benzimidazoles, a 2‐(diethoxyphosphinylthiomethyl) benzimidazole, an ethoxy (ethyl)‐phosphinothioylthiol‐ and [phosphinylthio]‐methylbenzimid‐azole were tested for activity against Aphis fabae, Tetranychus telarius, Musca domestica and Plutella maculipennis (Curtis). For high contact activity a nitro‐group on the benzene nucleus was required. Substitution on the nitrogen atom of the nitrobenzimidazole radical had a variable effect on activity; the thiolomethylcarbonyl group suppressed it. Substitution by a methyl group on the carbon of the S‐methyl reduced activity. Replacement of P(S) by P(O) in the diethoxy‐compounds greatly enhanced systemic activity.
Nutritional evaluation of seed proteins of Actinodaphne hookeri
Authors: Venkatesan N. , Rege D. V. 
Published: November 2006

AbstractThe possibility of utilisation of pisa meal, which remains after defatting of Actinodaphne hookeri seeds, as a potential protein source in foods and feeds has been investigated. Rat growth experiments with half of the dietary protein derived from the meal were carried out, using casein as standard protein for comparison. Reasonably good correlation between chemical data and biological performance was observed. The meal, when made nutritionally adequate by supplementation with methionine and lysine, was capable of supporting normal growth and maintaining other physiological functions in rats. Feeding the rats with pisa meal for 8‐10 weeks did not reveal any abnormal biochemical lesion indicative of the onset of toxic action.
Activation analysis of trace elements in fishmeal
Authors: Lunde G. 
Published: November 2006

AbstractFishmeals produced from herring (Clupea harengus), mackerel (Scomber scomber), capelin (Mallotus villosus) and Norway pout (Gadus esmarki) were analysed by neutron activation. The elements tested were mercury, bromine, arsenic, selenium, antimony, copper, cobalt, iron, zinc, molybdenum and tungsten. The distribution of these elements in the solid and aqueous phases in boiled fish used as raw material for fishmeal was also studied.
Identification of 3α‐hydroxy‐5α‐androst‐16‐ene as the musk odour component of boar submaxillary salivary gland and its relationship to the sex odour taint in pork meat
Authors: Patterson R. L. S. 
Published: November 2006

AbstractThe salivary glands of boars, hogs and gilts have been examined for the presence of sex odour. The submaxillary salivary glands of all boars examined possessed a musk‐smelling compound, which was absent from the glands of the hogs and gilts. The compound, which has been isolated and identified as 3α‐hydroxy‐5α‐androst‐16‐ene, is closely related to 5α‐androst‐16‐ene‐3‐one, previously isolated from boar fat.
Changes in the lipids of turkey muscle during storage at chilling and freezing temperatures
Authors: Fishwick M. J. 
Published: November 2006

AbstractDiced turkey leg and breast muscle stored for 22 days at 0° and —3°, and for up to one year at —10°, —20° and —60° was examined at intervals for lipid composition. Free fatty acids increased at all temperatures except —60°, with a Q10 of 3‐4 between 0° and —20° 90% of the fatty acids liberated were unsaturated, matching in composition the unsaturated acids of the muscle glycerophospholipids. Demonstration of linear relationships between increase in free fatty acids and decrease in phosphatidylethanolamine or increase in lysophosphatidylcholine confirmed phospholipase A2 as the enzyme mainly responsible. The composition of the fatty acids liberated during storage at 0° and —3° showed that both lipase and phospholipase were active. A slight decrease in extractability, resulting in an apparent loss of phospholipid‐P, was observed after storage at low temperatures.
Variation in the composition of barley and its effect on the performance of pigs
Authors: Jones A. S. , Cadenhead A. , Livingstone R. M. 
Published: November 2006

AbstractThe crude protein and basic amino acid contents of 26 samples of barley were determined. The lysine, histidine and arginine contents of barley were positively and significantly related to the crude protein content. The proportion of lysine in barley protein decreased significantly as the crude protein level increased. Differences in the lysine and protein content of barley were shown to affect the growth and carcass quality of bacon pigs.
Determination of elemental sulphur in soils
Authors: Barrow N. J. 
Published: November 2006

AbstractElemental sulphur was extracted from soil with chloroform and the sulphur was reduced to hydrogen sulphide by iron powder in the presence of hydrochloric acid, acetone and chloroform. The hydrogen sulphide was transferred in a stream of nitrogen to sodium hydroxide solution and determined by titration with mercuric chloride using dithizone as an indicator. The reduction technique was not specific to elemental sulphur but soils appeared to contain few compounds which were soluble in chloroform and which were also reduced. Wet soils could be extracted without preliminary drying. The analysis is rapid and suitable to routine application.
Leaf analysis as a guide to the nutrition of fruit crops. VII.—Sand culture N, P, K, Mg experiments with red raspberry (Rubus idaeus)
Authors: Bould C. 
Published: November 2006

AbstractThe main effects and interactions of N, P, K and Mg on cane growth, leaf nutrient composition and crop yield of red raspberry, grown in sand culture, were investigated. Results indicated that leaf‐lamina samples taken from non‐fruiting canes from late June to early August may be used as an index of the nutritional status of the crop. Leaf nutrient concentrations at this growth stage were related to crop yield in the following season. Optimum leaf‐lamina concentrations in late July were thought to be: K, 1.5%; Mg, 0.3%; N, > 2.3%; P, > 0.2% in dry weight.
Dehydration of membrane‐coated foods by osmosis
Authors: Camirand W. M. , Forrey R. R. , Popper K. , Boyle F. P. , Stanley W. L. 
Published: November 2006

AbstractPreliminary studies have shown that pieces of fruit, meat, fish, and whole shellfish can be dehydrated osmotically. Fifty percent invert sucrose was used as a solute; edible semipermeable membranes maintained osmotic differential and reduced solute contamination of the product. The greatest weight loss was observed with component items of high molecular weight such as meats and fish. Some of the products when re‐hydrated show a marked similarity to the fresh food. Calcium pectate membranes gave the best results.
Available lysine. I.—Determination of non‐N‐terminal lysine in protein
Authors: Matheson N. A. 
Published: November 2006

AbstractAn improved quantitative method for estimating ϵ‐DNP‐lysine is described. This method is applied to the determination of ϵ‐DNP‐lysine produced by the hydrolysis of dinitrophenylated proteins. The effect of the conditions of hydrolysis and of traces of chromic acid present during hydrolysis is presented. The use of dinitrophenylation as a method of determining non‐N‐terminal lysine was tested on three purified proteins and the results are discussed.
Studies in fungitoxicity. VI.—Fungicidal activity of certain 2‐(substituted thio)‐5‐(2,4‐dinitrophenylthio)‐1,3,4‐thiadiazoles and related compounds
Authors: Pianka M. 
Published: November 2006

AbstractTwenty 2‐(substituted thio)‐5‐(2,4‐dinitrophenylthio)‐1,3,4‐thiadiazoles and several related compounds were synthesised from the appropriate 1,3,4‐thiadiazole derivatives and the aryl chlorides, and tested for activity against Venturia inaequalis, Botrytis cinerea, Fusarium bulbigenum and Cercospora melonis. Only compounds derived from fungitoxic aryl chlorides were themselves fungitoxic. The compounds cleave at the Ph‐S bond. It is tentatively assumed that compounds in which this bond is not shielded may undergo a nucleophilic attack by cell constituents. This is paralleled by results obtained with dimethyldithiocarbamoyl derivatives where only those that readily split off the dimethyldithiocarbamate group had high activity against Venturia inaequalis.
Identification of metabolites of dieldrin (HEOD) in the faeces and urine of rats
Authors: Richardson A. , Baldwin M. , Robinson J. 
Published: November 2006

AbstractTwo metabolites of HEOD have been isolated by chromatographic techniques, one from the faeces and one from the urine of rats fed for six months on a diet containing HEOD.The molccular formulae of the urinary and faecal metabolites are respectively C12 H7 O2 Cl5 and C12 H8 O2 Cl6. Structural formulae for the two compounds are suggested.
Glucosinolates in seed of rape and turnip rape as affected by variety and environment
Authors: Josefsson E. , Appelqvist L.‐Å. 
Published: November 2006

AbstractSeed meals of winter and summer types of varieties of Brassica napus and B. campestris, grown at different localities and in different years, have been analysed for content of glucosinolates which produce oxazolidinethiones and volatile isothiocyanates upon enzymic hydrolysis. Considerable differences existed in amounts of glucosinolates between species and between winter and summer types of the same species. Varietal differences were relatively small in most of the material studied. Samples of the Polish summer rape variety Bronowski and selections from this variety, however, exhibited very low glucosinolate contents; this is probably genetically determined.Environmental variation generally amounted to ±15% of the average value. Under certain environments, however, 65% lower values than average were obtained.Lack of sulphur in the growth medium of soil‐free cultures resulted in seeds low in glucosinolates. In practical farming low glucosinolate content has been found in rape seed as a result of low sulphate content in the soil.
Distribution of fatty acids in lipids as an aid to the identification of animal tissues. I.—Bovine, porcine, ovine and some avian species
Authors: Hubbard A. W. , Pocklington W. D. 
Published: November 2006

AbstractFat was extracted from various cuts of meat, from domestic and foreign sources. The majority of the samples were of pork, beef and lamb, but specimens from rabbit, various species of poultry, and three African ruminants, were also prepared.The fatty acid compositions of the samples were determined by gas‐chromatography of their methyl esters, on polar and non‐polar stationary phases.The use of such results both for the identification of the animal source of meat, and of the purity of lard samples, is discussed. It is suggested that the presence of lard in certain branched‐chain fatty acids, characteristic of ruminant fat, provides evidence of adulteration with beef or mutton tallow.
Effect of pasteurisation on the chemical composition of liquid whole egg. III.—Effect of staling and freezing on the protein fractionation patterns of raw and pasteurised whole egg
Authors: Parkinson T. L. 
Published: November 2006

AbstractTwo particular fractions of the soluble proteins were consistently reduced by heating liquid egg for 5 min at 150°F. These fractions were quantitatively greater in the soluble proteins from frozen egg. The soluble proteins appeared to be more stable to heat in eggs that had been stored for 15 days at 70°F than in new‐laid eggs. Unfrozen new‐laid and stale egg and frozen new‐laid egg all showed an increase in insoluble material after pasteurisation, and frozen egg contained more insoluble materials than unfrozen egg. Gel filtration showed that the proportion of compounds of high molecular weight in the insoluble proteins was markedly increased by pasteurisation and even more markedly increased by freezing.
Low molecular weight thiols and disulphides in flour
Authors: Hird F. J. R. , Croker I. W. D. , Jones W. L. 
Published: November 2006

AbstractThe reduced glutathione and oxidised glutathione contents of two grades of flours have been determined by an enzymic method. The low molecular weight thiol and disulphide content of these flours have been estimated by polarography.It is concluded that the glutathione levels in flour are large enough to modify the rheological properties of dough. The low molecular weight compounds of flour are present in larger amounts and these may also be implicated in determining the normal rheological behaviour of dough.
Non‐destructive method of assessing the toughness of individual Turkeys
Authors: Ranken M. D. , Shrimpton D. H. 
Published: November 2006

AbstractOccasionally turkeys are exceptionally tough despite apparently normal processing, ageing, cooking etc. In an attempt to identify them under manufacturing conditions an electrical method was investigated. A potential of 14 volts a.c. (50 cycles) was applied across two points inserted in the turkey breast and the ‘Probe Reading’, or current passing, was recorded in mA.Probe Readings ⩾80 occurred in only about 1% of the turkeys examined. This group contained almost all the tough birds encountered, but also some 2‐4 times as many tender ones. Attempts to tenderise the tough birds by increased ageing or to distinguish them by pH measurements or observations of muscular contractibility were not successful.
A hypothesis for the structure and rheology of glutenin
Authors: Ewart J. A. D. 
Published: November 2006

AbstractIt is suggested that because of the rapid lowering of the viscosity of its solutions by reducing agents the major, important fraction of glutenin consists of linear molecules made up of polypeptide chains linked to one another difunctionally by S.S bonds. When dough is stretched the natural tendency of the polypeptide chains to return to a contracted state of low free energy accounts for the elasticity. The interchain S.S bonds are essential for elasticity because inter‐chain adhesion between individual polypeptide chains will not overcome the stronger intra‐chain forces unless reinforced by the S.S bond. If extension exceeds the elastic limit, viscous flow occurs because steric hindrance and molecular slip will prevent a return to the original conformation. Disulphide interchange is believed to play an important part in stress relaxation. Mechanical scission of S.S probably occurs when molecules at their elastic limit are subjected to too much stress; this may explain the work maximum in the Chorleywood Bread Process. Explanations are advanced for mechanical and activated dough development and evidence in favour of the hypothesis is discussed.
Formation of α‐ketoglutaric acid by wine yeasts and its oenological significance
Authors: Rankine B. C. 
Published: November 2006

Abstractα‐Ketoglutaric acid was measured enzymically in wines made in the laboratory from three grape varieties by pure cultures of 12 wine yeasts of the genus Saccharomyces. The results were confirmed with the same juices and 4 yeasts on pilot‐plant scale in replicated 30 gallon lots.Mean values for the 12 yeasts ranged from 9 to 117 ppm (overall mean 53). In any one juice the yeasts differed by at least 10‐fold in the amounts produced, and certain yeasts produced consistently high or low yields in all juices. The amounts of α‐ketoglutaric acid produced depended somewhat on the grape juices used, even though these had comparable pH values, and a significant yeast‐juice interaction occurred. The amount of α‐ketoglutaric acid formed during fermentation at 15° was 60 per cent of that formed at 25°, and over twice as much was formed at pH 4.2 as at pH 3.0, using four yeast strains. Formation of α‐ketoglutaric and pyruvic acids were not significantly correlated.The α‐ketoglutaric acid content of 18 white table wines made under comparable conditions on pilot‐plant scale from different grape varieties using the same yeast strain ranged from 38 to 152 ppm (mean 90).The significance of the results is discussed, particularly in relation to the binding of sulphur dioxide in wine, and recommendations are given on how to make wines which are low in α‐ketoglutaric acid.Formation of α‐ketoglutaric acid by three yeasts in a chemically defined medium was lower with increased amounts of nitrogen as ammonium sulphate and higher in the presence of L‐glutamic acid, both being used separately as sole nitrogen sources. These findings are discussed in relation to the rǒle of α‐ketoglutaric acid in nitrogen metabolism of yeasts.
Change in cell membrane permeability in tea flush on storage after plucking and its effect on fermentation in tea manufacture
Authors: Sanderson G. W. 
Published: November 2006

AbstractThe permeability of cell membranes in tea flush increased on storage after plucking when the flush was allowed to desiccate as in orthodox tea manufacture. The increase in membrane permeability was roughly proportional to the degree of desiccation until the flush approached about 55% moisture content at which the permeability is a maximum.At room temperature (about 22°) there was no appreciable change in membrane permeability in non‐withering flush until after about 30 hours of storage. However, chilling temperatures (4° and 10°) markedly increased membrane permeability even in the absence of any desiccation, and killing temperatures (−15° and 40°) were even more effective.The importance of increase in cell membrane permeability to tea manufacture is discussed in relation to the ease with which the catechol oxidase can be mixed with the catechins in the cells, a process which is essential for the initiation of tea fermentation.
Ensilage of whole‐crop barley. I.—Effects of variety and stage of growth
Authors: Edwards R. A. , Donaldson Elizabeth , MacGregor A. W. 
Published: November 2006

AbstractThe chemical composition and nutritive value of each of eight varieties of barley were examined at seven stages of growth. There were differences between some varieties at certain stages of growth but these were small. Dry matter content increased with increasing maturity while water‐soluble carbohydrate content increased to the milky ripe stage and then fell sharply. In vitro organic matter digestibility was a maximum at the mealy ripe stages of growth. The optimum stage of growth for cutting barley for ensilage is discussed. Silage was made from barley cut at the early mealy ripe stage of growth, in small tower silos. There was no effluent, and fermentation losses were low. The in vivo digestibility of the silage organic matter was 65.5%.
Ensilage of whole‐crop barley. II.—Composition of barley and barley silage at different stages of growth
Authors: Macgregor A. W. , Edwards R. A. 
Published: November 2006

AbstractSamples of whole barley cv. Zephyr were cut at 7 stages of growth and after being chopped were ensiled in small laboratory silos. Changes in individual carbohydrates and organic acids during ensilage were studied. The water‐soluble carbohydrates, which rose to a maximum (32.6% of the dry matter) at the milky kernels stage of growth, consisted mainly of fructosans with smaller amounts of fructose, glucose and sucrose. The main organic acid of the plant, malic acid, disappeared during ensilage. The practical significance of the changes is discussed.
Structures and pesticidal activities of derivatives of dinitrophenols. XI.—Effects of substitution of dinitrophenols with C3 to C13 α‐branched alkyl groups and of esterification on the eradication of cucumber mildew
Authors: Pianka M. , Sweet P. J. J. 
Published: November 2006

AbstractThe eradication of cucumber mildew caused by Sphaerotheca fuliginea (Schlecht. ex Fr.) Poll. with 2‐(C4 to C13 α‐branched alkyl)‐4,6‐dinitrophenols and 4‐(C4 to C13 α‐branched alkyl)‐2,6‐dinitrophenols was examined. 2‐(C8 to C13 α‐Branched alkyl)‐4,6‐dinitrophenols were highly active, but O‐methylation produced compounds with no activity. 4‐(C7 to C10 and several C11 to C13 α‐branched alkyl)‐2,6‐dinitro‐phenols gave a significant degree of eradication. 2‐(C6 to C13 α‐Branched alkyl)‐4,6‐dinitrophenols were significantly more active than their 4‐alkyl‐2,6‐dinitrophenol analogues. Esterification of C4 to C7 α‐branched alkyl dinitrophenols to methyl‐ or ethyl‐ carbonates or crotonates gave compounds with enhanced activity. Generally, the methyl‐ or ethyl‐ carbonates or 2‐C8‐alkyl‐4,6‐dinitrophenols were as active as the parent phenols, but the higher alkyl carbonates or crotonates had lower activity. Esterification of 2‐(C9 to C13 α‐branched alkyl)‐4,6‐dinitrophenols to ethyl carbonates and crotonates gave compounds with reduced activity.
Pesticide residues in foodstuffs in Great Britain. IX.—Aldrin, dieldrin and other organochlorine pesticide residues in potatoes and carrots
Authors: Lee D. F. 
Published: November 2006

AbstractPotatoes from 186 commercial crops from fields treated with aldrin or dieldrin in the year of cropping contained mean residues of aldrin plus dieldrin of 0.01 ppm in the flesh and 0.1 ppm in the skin. Seventy crops from fields that had been treated with aldrin or dieldrin in years previous to the year of cropping and forty‐four crops from reputedly untreated fields contained mean residues of aldrin/dieldrin of less than 0.01 ppm in the flesh and 0.02 ppm in the skin. Alpha‐ and/or gamma‐BHC were detected in trace or greater amounts in 73% and pp' DDE in 10% of the samples.Carrots from 97 commercial crops from fields treated with aldrin or dieldrin in the year of cropping contained mean residues of aldrin plus dieldrin of less than 0.01 ppm in the flesh and 0.21 ppm in the skin. Fifty crops from fields that had been treated with aldrin or dieldrin in years previous to the year of cropping contained mean residues of aldrin/dieldrin of less than 0.01 ppm in the flesh and 0.07 ppm in the skin. Six crops from reputedly untreated fields contained a mean residue of less than 0.01 ppm dieldrin in the skin only. Alpha‐ and gamma‐BHC were found in the majority of the samples (mean total residue of less than 0.01 ppm in the flesh and 0.03 ppm in the skin) but pp' DDE and/or pp' DDT were detected in only 12% of the samples.
Melanism and associated symptoms in wheat grown on copper‐responsive chalkland soils
Authors: Hooper L. J. , Davies D. B. 
Published: November 2006

AbstractCopper applications increased yields and reduced ‘blackening’ symptoms of wheat grown on chalk rendzina soils (Icknield Series—organic phase) in southern England. The ‘blackening’ syndrome is recognised by an overall dark olive‐green colour of the plant and internodal melanism after ear emergence followed by ‘rat‐tailing’ of ears due to pinched or absent grains.The symptoms, which are aggravated by nitrogen applications, wet warm summers, and prior cropping with kale, have not previously been associated with inadequate copper nutrition. When Cu, Mg, Mn, Mo and Zn were applied to spring wheat grown in pots the only significant effects were from Cu and to a much smaller extent Mo. Soils where blackening occurred contained 3‐7 ppm total Cu and 0.4‐1.5 ppm extractable Cu (0.5 M‐EDTA). Yield increases of up to 200% were obtained both by foliar sprays of copper oxychloride (1 lb Cu/acre) or copper sulphate (0.2 lb Cu/acre) and by soil applications of copper sulphate (14 lb Cu/acre). Attempts to induce melanism in wheat plants grown in sand and water cultures with inadequate copper supply, high nitrogen levels, and small quantities of three amino‐acid melanin precursors were unsuccessful, although roots developed a dark pigmentation in certain of the treatments.