bluuebunny/crossref_metadata_2025_split huggingface dataset:
The toxicity of organic sulphides to the eggs and larvae of the glasshouse red spider mite. I.—SS′‐disubstituted alkane‐αω‐dithiols
Authors: Brookes R. F. , Cranham J. E. , Cummings W. A. W. , Greenwood D. , Jackson B. S. , Stevenson H. A. 
Published: November 2006

AbstractA laboratory test method for assessing the activity of chemicals against the eggs and young mites of the glasshouse red spider (Tetranychus telarius L.) is described. The results given by a series of SS′‐disubstituted alkane‐αω‐dithiols using this test method are tabulated and discussed.
Experiments on cocoa fermentation in West Africa
Authors: Howat G. R. , Powell B. D. , Wood G. A. R. 
Published: November 2006

AbstractA series of experiments on cocoa fermentation using heaps, boxes and steel vessels has been carried out in West Africa. Different methods of fermentation were investigated and scientific data relating to temperature, pH and moisture changes collected. A vessel designed to ferment the beans from 150 to 500 pods was tested and found to be satisfactory. Attention was also given to answering the questions which planters ask about fermentation—the effect of the degree of ripeness of the pods, of the length of time elapsing between harvesting and the beginning of fermentation, and whether the transportation of wet beans is detrimental.
The phenolic substances of manufactured tea. I.—Fractionation and paper chromatography of water‐soluble substances
Authors: Roberts E. A. H. , Cartwright R. A. , Oldschool M. 
Published: November 2006

AbstractMethods are described for the fractionation of the complex mixture of phenolic substances and their oxidation products occurring in manufactured tea. Products of oxidation detected include two fractions, S I and S II, responsible for the greater part of the colour intensity of a tea infusion, and nine unidentified substances, A, B, C, D, P, Q, X, Y and Z. S I and S II have been obtained almost free from other contaminants. They have acidic properties, and mean molecular weights of the order 600. They are probably mixtures of dimers, each dimer consisting of two oxidized flavanol units. X and Y have no acidic properties and are also distinguished from S I and S II by several characteristic colour reactions. P may be an anthocyanidin.
Absorption and metabolism of BHC in susceptible and resistant houseflies
Authors: Bradbury F. R. 
Published: November 2006

AbstractQuantitative and qualitative work on the resistance of houseflies to γ‐BHC is described, in which BHC isomers labelled with 36Cl or 14C were used. α‐, β‐, γ‐ and δ‐BHC are converted to water‐soluble compounds by houseflies, the α‐ and γ‐isomers being more susceptible to the conversion than the β‐ and δ‐compounds. The reaction in the cases of α‐, γ‐ and δ‐BHC is accompanied by production of chloride ions corresponding to the removal of 4 to 6 atoms of chlorine from each molecule of BHC metabolized. It is therefore considered unlikely that the metabolites are trichlorobenzene derivatives. Chromatographic evidence indicates the ultimate production of eleven water‐soluble compounds from both α‐ and γ‐BHC. It is deduced from two‐dimensional chromatograms and from paper electrophoresis that the two isomers produce an identical or very similar series of compounds and that these are acidic. The role of metabolism in defending the insect against poisoning is discussed in terms of concentration X times effects and it is concluded that detoxication by metabolism is essential for the complete recovery of the insect following absorption of insecticide. Measurement of the capacity of a number of susceptible insect species to metabolize BHC isomers shows that the susceptible strain of housefly exhibits exceptional ability to eliminate γ‐BHC as water‐soluble products.
The role of lipids in baking. IV.—Some further properties of flour lipids and defatted flours
Authors: Cookson M. A. , Ritchie M. L. , Coppock J. B. M. 
Published: November 2006

AbstractFlours recently examined have sometimes shown different characteristics from those previously described. Conflicting results on the breadmaking quality of defatted flours are attributed, from an examination of different flour‐milling products, to differences in the condition of the wheats constituting the grist and to the flour extraction rate, although the latter is not the controlling factor. Several methods of fractionating flour lipids and investigating the baking properties of various fractions are described. Countercurrent distribution of flour lipids is shown to be a useful systematic method of study, some of the tractions having markedly differing effects on bread properties. Further experiments on oxidative flour treatments have indicated that the flour lipid extracted by carbon tetrachloride is little affected by such treatments. The total lipid may, however, be involved in the mechanism of oxidative improvement. Dough and baking tests on undefatted flours and defatted flours in which the extracted lipids have been replaced indicated that the original nature of the flour lipid cannot be fully restored. The ultra‐violet absorption spectra of the lipids from different wheat‐milling products and breads are described and it is shown that such spectra might be used to indicate (a) the bran content of a flour and (b) whether a treated flour has been used in bread production.It is clear from the complicated picture emerging from the results hitherto obtained, that until far more is known of the constitution of flour and the effect of the many factors contributing to its constitution, experimental dough and baking tests remain the best means of assessing flour quality for breadmaking.
Soil fumigation. IV.—Sorption of ethylene dibromide on soils at field capacity
Authors: Call F. 
Published: November 2006

AbstractSorption of ethylene dibromide was studied in the presence of air on twenty different soils at moisture contents corresponding to field capacity. The soils ranged from coarse sands through silts and clays to heavy peats. All isotherms were linear and the sorption coefficient (slope of the isotherm) could be correlated with surface area, with organic matter content, with moisture content and less closely with clay content. The latter three soil properties also correlated with each other. It was found possible to predict the sorption coefficient with reasonable accuracy from moisture content alone.
Metallic components of fruit juices. II.—The nature of some copper complexes in apple juice
Authors: Timberlake C. F. 
Published: November 2006

AbstractThe interaction of cupric copper with the organic acid, amino‐acid and phenolic components of apple juices has been investigated in juices and model systems. Copper is mainly complexed with malic acid and the dissociation constant of this complex has been calculated; the proportion of copper complexed with amino‐acids is small. Copper forms soluble complexes with the phenolics at the pH of juices, with reduction of cupric copper to the cuprous state and leading to the precipitation of copper and partly degraded phenolics. The significance of these findings is discussed in relation to the storage behaviour of apple juices.
Studies on three types of gelatin
Authors: Ames W. M. 
Published: November 2006

AbstractGelatin has been prepared from the same precursor by three methods. Energetic acid pretreatment results in gelatin of the same isoelectric point as does energetic alkaline treatment. Irregularities in the nitrogen content of collagen and gelatin can be explained by the presence of non‐nitrogenous impurity. Substances associated with collagen in small quantity may be the most important factor in the transformation of collagen to gelatin.
The utilization of dietary energy by poultry. I.—A study of the algebraic method for determining the productive energy of poultry feeds
Authors: Davidson J. , McDonald I. , Williams R. B. 
Published: November 2006

AbstractDeterminations of the productive energy of poultry rations by the algebraic method of Fraps gave highly variable results which were 10–40% below values predicted from tables of energy production coefficients. Highly variable and low results were obtained whether groups or individual chicks were used for the determination. Results from a serial killing experiment suggested that assumptions made in the algebraic method were invalid.
The jelly strength grading of pectins for use in jam manufacture
Authors: Olliver Mamie , Wade Peter , Dent Kathleen P. 
Published: November 2006

AbstractGels prepared from rapid‐set powder pectins by the ‘acid‐in‐boil’ procedure may vary in strength, as measured by the Ridgelimeter, according to the type of sugar used. This variability, not generally shown by slow‐set powder or by liquid pectins, can be overcome by adding surface‐active agents or fruit juices. A method for determination of grade of pectins is proposed which gives results in line with those obtained by the ‘acid‐in‐glass’ procedure. The reliability of the proposed method for jam manufacturing control has been confirmed.
A radioactive tracer technique for the study of dough mixing
Authors: Axford D. W. E. , Coppock J. B. M. , Cornford S. J. , Drysdale S. , Harrison A. , Winteringham F. P. W. 
Published: November 2006

AbstractThe use of 131I to study the rate of dispersion of fat in a dough‐mixing process has been examined. Two methods of assay were used, a liquid‐suspension technique and a solid‐sample assay. The results emphasize the ease with which dough mixing may be studied by means of a radioactive tracer technique and indicate that the efficiency of the mixer depends on its loading.
Studies on banana pseudostem starch: Production, yield, physico‐chemical properties and uses
Authors: Subrahmanyan V. , Lal G. , Bhatia D. S. , Jain N. L. , Bains G. S. , Srinath K. V. , Anandaswamy B. , Krishna B. H. , Lakshminarayana S. K. 
Published: November 2006

AbstractThe presence of considerable quantities of starch in the banana pseudostem has been demonstrated for the first time. Evidence is presented to show that the starch content of the stems varies and is influenced by the variety, locality, stage of growth, physiological state of the plant and climatic conditions, and particularly by the moisture content of the stems. The desirability of screening varieties with a view to selecting consistent yielders has been emphasized.The process evolved for the manufacture of banana pseudostem starch is outlined, and the potentialities of this new raw material as a source of starch indicated.Physico‐chemical properties of the starch have been described. The starch can be used for industrial and edible purposes in place of ordinary starches. Sizing tests have shown that it compares very favourably with the common starches and, in view of the some‐what transparent nature of the pastes, imparts better lustre to the finished goods.
Sulphur in soils.II.—Determination of the total sulphur content of soil
Authors: Little R. C. 
Published: November 2006

AbstractPublished methods for the determination of total sulphur in soil are reviewed. A method is described for determining total sulphur in soil in which all the sulphur is reduced to sulphide by heating the soil with ferrum reductum. The sulphide is treated with acid and the evolved hydrogen sulphide estimated iodimetrically with standard alkaline hypochlorite solution as absorbent. The method is specific for sulphur. It has been found applicable to the determination of sulphur in soils of widely diverse origins and in many kinds of pure substances, both organic and inorganic. An error of ± 2.5% can be expected in the determination of total sulphur in soil.
Animal fats. VIII.—The component acids of flamingo fat and antelope fat
Authors: Gunstone F. D. , Russell W. C. 
Published: November 2006

AbstractA quantitative investigation of the component acids of flamingo fat shows it to be similar to other bird fats.A sample of antelope fat has been examined. This differs from other ruminant fats in its high iodine value which is reflected in an unusually low content of saturated acids and increased proportions of unsaturated acids.
The effect of phosphate fertilizers on the potato crop in south‐east scotland
Authors: Simpson K. 
Published: November 2006

AbstractIn sixteen field experiments carried out on the potato crop in south‐east Scotland using different rates of superphosphate, little or no response in total yield was recorded except on four soils containing very little ‘available’ phosphate. Several of the experimental crops were riddled and the yields of ware, seed and chats recorded. On soils containing easily soluble phosphate at a level higher than 12 mg. per 100 g. of soil, the yields of ware and seed potatoes were not appreciably raised by increased levels of applied phosphate. In the low‐phosphorus soils the maximum yields of ware and seed were reached at dressings of 5 and 10 cwt. of superphosphate respectively. The optimum rate of superphosphate was approximately 5.0 cwt. per acre for the low‐phosphate soils, and 1.5 cwt. for the soils with higher available phosphate.
Colorimetric analysis of the isomers of tetrachloronitrobenzene and evaluation of deposits on the soil obtained from smokes of the 2: 3 : 5 : 6‐isomer (tecnozene)
Authors: Higgons D. J. , Toms A. 
Published: November 2006

AbstractA survey is made of colorimetric reactions of the isomers of tetrachloronitrobenzene (TCNB) and a specific method of analysis presented for the 2 : 3 : 5 : 6‐isomer. This is based on the methanolysis to nitrite ion in O·IN‐sodium methoxide followed by colorimetric analysis of the nitrite by one of the classical methods.The method has been applied to the determination of deposits obtained from smokes of tecnozene in commercial greenhouses and a series of deposit levels are given for varying types of commercial houses.
Volatile compounds produced by apples. II.—Alcohols and esters
Authors: Meigh D. F. 
Published: November 2006

AbstractMethods have been developed for analysing the volatile alcohols present in the atmosphere of refrigerated gas stores containing apples. Alcohols and esters produced by three different varieties of apple, two resistant and one susceptible to superficial scald, were analysed. No correlation was found between a severe incidence of scald and a high rate of production of volatile compounds. Apples produced volatile alcohols, aldehydes, ketones and esters at a much greater rate in air than in gas storage. Among the alcohols produced by the apples were considerable quantities of ethanol and D‐2‐methylbutan‐I‐ol.
The non‐volatile organic acids of lucerne
Authors: Richardson A. , Hulme A. C. 
Published: November 2006

AbstractThe organic acid pattern of lucerne has been re‐investigated by a combination of ion exchange and partition chromatography. The following acids were found to be present: L‐malic, malonic, succinic, α‐ketoglutaric, fumaric, glyceric, pyrrolidonecarboxylic, shikimic and quinic. The presence of citramalic and glycollic acid was also indicated. An unidentified dibasic acid, C7H9O5 was also indicated.
The changes in orthophosphate in relation to phytin formation in maturing peas
Authors: Folwer H. D. 
Published: November 2006

AbstractThe changes in inorganic orthophosphate in relation to phytin formation in maturing pea seeds of two varieties have been studied by means of a paper chromatographic technique.The changes appeared to take place in three stages. In the first stage the orthophosphate content was initially high and fell rapidly, while the phytin content rose. In the second stage the orthophosphate content rose and the phytin fell sharply but began to rise again at once. In the final stage the orthophosphate fell and the phytin slowly rose.The orthophosphate and phytin contents measured simultaneously by stain areas on chromatograms were negatively correlated and the correlation was significant at the P = 0.03 level.The bearing of these transformations on the texture of peas is discussed.
Paper chromatography of the false pyrethrins
Authors: Hodgson H. C. 
Published: November 2006

AbstractThe acids obtained by hydrolysis of pyrethrum extracts, which are titrated in the pyrethrin II determination but which are not derived from pyrethrin II, have been investigated. Quantitative experiments have shown no correlation between false pyrethrin acid content and either the ratio of pyrethrin I to pyrethrin II or the total pyrethrin content.
The stability of lycopene. II.—Oxidation during heating of tomato pulps
Authors: Cole E. R. , Kapur N. S. 
Published: November 2006

AbstractDegradation of lycopene occurs during the heating of serum‐free tomato pulps in the presence of oxygen. The rate of breakdown as measured by colour loss varies according to availability of oxygen, temperature and intensity of illumination. Acetone and methylheptenone appear as volatile degradation products.
Colorimetric determination of p‐chlorobenzyl p‐chlorophenyl sulphide as a spray residue
Authors: Hardon H. J. , Brunink H. , Van Der Pol E. W. 
Published: November 2006

AbstractAs the Higgons & Kilbey method2 did not give satisfactory results with spray mixtures on apples, it has been modified by the use of chromium trioxide in glacial acetic acid for oxidation of chlorbenside to the sulphone before application of the m‐dinitrobenzene colorimetric technique. Recovery of chlorbenside added to apple extracts was 90–98%.
Carotene in the leaves of the carrot
Authors: Booth V. H. 
Published: November 2006

AbstractLeaves of carrot plants of cultivated varieties contained an average of 119 mg. of total carotene per kg. fresh weight, or 546 mg. per kg. dry weight. The concentration of total carotene based on averages of many batches was approximately constant through the season so long as the leaves remained healthy in appearance, and except for small seedlings, was independent of the age of the plant. The average concentration was the same during three successive years. In these respects leaves contrasted with roots. There was, however, a variation between individual batches from different varieties, seasons and growing conditions. A measure of this overall variation is given by the standard deviation, 19 mg. per kg. fresh weight. Part of this variation was due to experimental error of the analytical method, and part to sampling. Beyond these there was a residual variation between different batches which has not been explained.The concentration of leaf total carotene was independent of variety among cultivated types of carrot. There was no correlation between carotene concentrations in leaf and in root although the latter varied several hundredfold in different varieties, which included deep red, orange and white types.
Food perishability: The determination of the vulnerability of food surfaces to bacterial infection
Authors: Clayson D. H. F. , Blood Ruth M. 
Published: November 2006

AbstractA technique has been devised whereby the limiting conditions of equilibrium relative humidity, and consequently of osmotic pressure, for bacterial growth can be demonstrated, using bacteria in thin films. With Salmonella typhimurium and Escherichia coli Type I, growth is prevented at and below an e.r.h. of 92% and with Staphylococcus aureus, at or below 85%. From the results, it may be deduced that the surface drying that occurs during baking or on exposure of moist foods to normal atmospheres does afford protection against the increase of surface bacterial contamination. The possibility of the production of variants resisting high osmotic pressure cannot be excluded, but no clear evidence of their production was obtained during the present studies.By a modification of the technique, a heterogeneous article of food can be dissected and the vulnerability of the different parts of the growth of bacterial infection can be determined.
The use of chlortetracycline (aureomycin to retard the spoilage of poultry carcasses
Authors: Shrimpton D. H. 
Published: November 2006

AbstractA preliminary study is made of the use of chlortetracycline under conditions approaching those used in the United States: the results are compared with those obtained when some of the features of present British practice were retained. The American results were confirmed but, as was expected, the application of chlortetracycline produced no worthwhile extension of the short storage life of eviscerated birds subsequently kept at ordinary temperatures. It was, in fact, evident that no advantages would be gained by the use of chlortetracycline in this country unless, as in America, refrigerated transport and distribution were also employed.
Chemical changes occurring in cod muscle during chill storage and their possible use as objective indices of quality
Authors: Shewan J. M. , Jones N. R. 
Published: November 2006

AbstractStudies have been made on the extractives and volatile substances (amino‐acids, amines and other nitrogenous compounds, sugars, etc.) of freshly caught cod muscle and of some of the changes that occur during autolysis (storage at 0° under sterile conditions) alone or combined with bacterial spoilage as in normal trade practice (storage in ice). The merits of some of these changes as objective indices of quality, particularly in relation to taste panel assessment, are discussed.
Effect of 8‐years fertilizer treatment on the ‘Protein‐nitrogen’ content of four cropped soils
Authors: Cornfield A. H. 
Published: November 2006

Abstract‘Protein‐nitrogen’ (α‐amino‐nitrogen released on acid hydrolysis), organic carbon and total nitrogen contents of four soil types which had been subjected to the same fertilizer treatments, cropping practices and weather conditions over 8 years are compared with values for similar unfertilized soils. In the case of a loam soil there were no significant differences in these values between fertilized and unfertilized soil, but with sandy loam, sand, and chalky sandy soils the three values were significantly lower in unfertilized than in fertilized soils. The differences in total nitrogen between fertilized and unfertilized soils were proportionally greater than were differences in protein‐nitrogen.
Studies on thallium poisoning. I.—the detoxifying action of some compounds containing sulphur and labile methyl groups
Authors: Meyer H. , Tal M. 
Published: November 2006

AbstractThe detoxifying action of cystine, homocystine, methionine, betaine, choline, sodium formate and of a homocystine–betaine combination was tested using acutely and chronically poisoned rats. Choline and formate were ineffective, cystine, homocystine and betaine showed significant antitoxic properties and methionine and the homocystine–betaine mixture were very efficient detoxicants. It is concluded that thallium interferes with both sulphur and methyl metabolism.
An investigation on polyphenolic compounds of the cacao leaf in connexion with a chemical method for detecting virus infection
Authors: Holden Margaret 
Published: November 2006

AbstractPolyphenolic substances in acid extracts of cacao leaves have been separated by paper partition chromatography. The substance which gives a red colour when cacao leaf extracts are heated with alkali, a reaction which has been used as the basis of a ‘colour‐test’ for detecting infection with swollen shoot virus, has the properties of a leuco‐anthocyanin. The amount of red‐producing leuco‐anthocyanin varies with the total tannin content of the leaf. In addition to virus infection, other factors such as age of leaf and variety of cacao which affect the total tannin content also affect the leuco‐anthocyanin content. The bearing of this on the applicability of the ‘colour‐test’ is discussed.
An investigation of sugar‐cane cuticular wax
Authors: Horn D. H. S. , Matic M. 
Published: November 2006

AbstractThe saponified cuticular wax from sugar cane (N.Co 310 variety) was found to consist of an acid fraction (containing some triene‐unsaturated acids), small amounts of hydrocarbons in the C27–C31 range, and of lower and higher molecular weight substances made up of aliphatic alcohols (of which n‐octacosanol was identified as the main component), αβ‐unsaturated and saturated ketones. Some of these unidentified compounds are shown to be artefacts produced on heating and saponification of the original wax.