bluuebunny/crossref_metadata_2025_split huggingface dataset:
Rasterelektronenmikroskopische Darstellung von Mikroben und deren Haftmechanismen auf der Dünndarmschleimhaut des Menschen
Authors: Lorenz A. , Müller B. , Schön E. , Grütte F.‐K. 
Published: November 2006

AbstractBei elektronenmikroskopischen Untersuchungen an bioptischem Material des oberen Dünndarms von Kindern mit Darmkrankheiten und Diarrhoeen (10 Monate bis 8 Jahre) fanden wir neben zahlreichen Fällen mit einer bakteriellen Besiedlung des Darmepithels (72%) einige Fälle (26%) mit Pilz‐Infektion. Normale Hefen, Pseudomycel und normales Mycel sind auf der Darmwand sichtbar. Teilweise war das Epithel vollständig mit Mycel bedeckt. In einigen Fällen waren die Hyphen in die Darmwand eingedrungen. Dabei sind das Epithel und die Villi nicht oder nur wenig verändert. Daraus wird abgeleitet, daß die Pilze an der Auslösung der Diarrhoe beteiligt sind. Nach medikamentöser Behandlung mit Nystatin‐Präparaten verbesserte sich der Gesundheitszustand in einigen Fällen.
Gnotobiotes in nutritional studies
Authors: Coates M. E. 
Published: November 2006

AbstractStudies with gnotobiotic animals have demonstrated extensive synthesis of vitamins, involvement in the metabolism of nitrogenous compounds and modification of lipids among the activities of the conventional microflora. The extent to which they affect the host depends on factors such as the structure of the gut, the position of the sites of bacterial proliferation and the host's nutritional status. Thus the findings in experimental animals may not always be applicable to man. Results so far indicate that in circumstances of dietary inadequacy bacterial activity may be detrimental or beneficial. However, these effects are small, and it seems reasonable to conclude that the influence of the indigenous microflora on the host's nutrition is of relatively minor importance compared with its role as a barrier against invasion by undesirable organisms.
Die Bedeutung der Gastrointestinalflora für den Fremdstoffmetabolismus
Authors: Kujawa M. , Macholz R. , Schulze J. , Schnaak W. 
Published: November 2006

AbstractMikrobielle Biotransformationen ergänzen den Metabolismus von Fremdstoffen im Warmblüterorganismus und haben weitreichende toxikologische Konsequenzen. Es wird ein Überblick über die wichtigsten Reaktionstypen des Fremdstoffkatabolismus durch die intestinale Mikroflora gegeben. Im einzelnen werden eigene vergleichende Untersuchungen zum Metabolismus von γ‐HCH, Azobenzen und Progoitrin in keimfreien und konventionalisierten Ratten beschrieben und Ergebnisse aus der Literatur dargestellt.
Intestinale β‐Galactosidase‐Aktivität im gnotobiotischen Tier nach Monoassoziation mit verschiedenen E. coli‐Stämmen
Authors: Schulze J. , Herzog Renate , Müller‐Beuthow Walheide , Grütte F.‐K. 
Published: November 2006

AbstractKeimfreie Ratten wurden mit E. coli‐Keimen, die auf Endonährboden keine Lactose verwerten (L—), oder mit solchen, die Lactose spalten (L+), monoassoziiert. Die β‐Galactosidase‐Aktivität der Dünndarm‐ und Colonmucosa wurde vom Keimstatus nicht beeinflußt. Unter Standardfutter wurden bei keimfreien und bei monoassoziierten Ratten im Chymus aller Darmabschnitte und in den Faeces β‐Galactosidase‐Aktivitäten nachgewiesen. Die kurzfristige (12–16 Tage) Verabfolgung von Lactose‐haltigem Futter führte nur bei den E. coli (L+)‐Tieren, und zwar nur im Chymus von Caecum und Colon sowie in den Faeces zu einem Anstieg der Enzymaktivität. Der Gehalt an Lactose war im Chymus aller Darmabschnitte dieser Versuchsgruppe gegenüber dem der E. coli (L—)‐Tiere erniedrigt.
Polysaccharide degrading enzymes of a toxigenic strain of Aspergillus clavatus from Nigerian poultry feeds
Authors: Ogundero V. W. , Adebajo L. O. 
Published: November 2006

AbstractThe factors responsible for the production and activities of polysaccharide degrading enzymes of a toxigenic strain of Aspergillus clavatus (ASC —IB 202) on an oat meal chaff (OMC) medium were studied. The enzymes assayed for were amylases, CM‐cellulases, filter paper (FP)‐cellulases, xylanases and dextranases. Amylase production by A. clavatus (ASC —IB 202) reached a peak within 48 h of incubation at 30 °C while optimal production of CM‐cellulases occurred on day 6. The FP‐cellulase and xylanase production did not reach a peak within the 10 day incubation period. Determination of dextranase activity showed optimal production and activity between days 6 and 8. When grown on varying sources of carbon at 30 °C, CM‐cellulase production was only recorded on cellobiose, CM‐cellulose and on the OMC medium. FP‐cellulase production occurred on the microcrystalline cellulose and on the OMC medium. The other enzymes were produced to various extents on the carbon sources used. The best mycelial growth was recorded at 30 °C and pH 6.0. So also were the peak production of CM‐cellulases and FP‐cellulases. The xylanase and dextranase activity of the culture filtrate were optimally produced at 30 °C and pH 5.4. The potential health hazards which the presence of this toxigenic strain of Aspergillus clavatus on poultry feeds poses to farm animals including man are discussed.
Studies on Egyptian cottonseeds: Fatty acid‐composition and protein patterns
Authors: Hamza M. A. , Abdel‐Aal M. H. , Khalil M. M. 
Published: November 2006

AbstractFourteen Egyptian cottonseed varieties were analysed to study some properties of their lipids and proteins. Lipid contents of the kernels ranged from 29.0 to 35.1%. The mean value of the iodine number was 110.9. The tested varieties showed little or no differences regarding to their fatty acid content. A slight higher proportion of linoleic acid was recorded for the triglycerides whereas the polar lipids components contained a lower amount of this fatty acids compared to that found in the total lipids.Protein contents in the examined varieties ranged from 32.3 to 37.9%. The amount of water‐soluble protein ranged from 12.8 to 23.0% of the total protein. An almost complete recovery (94.5–100%) of the total protein was yielded when the extraction was performed with 0.02 N NaOH instead of water. The electrophoretic patterns of the water‐soluble proteins gave only two bands, having a molecular weight between 14000 and 25000 dalton. A clear differentiation between the varieties was noticed when the alkaline soluble protein extracts were subjected to electrophoresis. Accordingly, the examined varieties were classified into five groups each of them having a similar spectrum.
Investigations on biochemical properties of milk‐clotting enzymes
Authors: Braun I. , Kunath H. 
Published: November 2006

AbstractThe properties of proteolytic enzymes produces from calf maws and from an Ascomycete were studied. Both milk‐clotting proteases have their optimum activity at pH 5.2 and 45 °C. The microbiological rennin has a second maximum activity at pH 3.5 and 55 °C. Temperatures above 55 °C cause a rapid decrease of activity.The behaviour of enzyme activity is similar with varying substrate and enzyme concentrations. However, increasing amounts of enzyme in ratio to the substrate lead to reaction rates of the calf rennin differing clearly from that of the microbiological rennet complex.
Application of a new spectrophotometric method for Zinc determination in beverages and condiments
Authors: Morales M. T. , Montaña M. T. , Galán G. , Ariza J. L. Gómez 
Published: November 2006

AbstractA new spectrophotometric method has been applied to the determination of zinc in bottled mineral water (with and without gas), refreshments, vinegar, and table salt. The method introduces the 1‐[di‐(2‐pyridyl)‐methylidene]‐5‐(salicylidene)‐thiocarbohydrazone (DPST) as chromogenic reagent. This procedure is simple, rapid, reproducible and does not demand costly outfit and chemicals.
Residues of clopyralide (3,6‐dichloropicolinic acid) in strawberries and their changes
Authors: Hajšlová Jana , Jehličková Zuzana , Pudil F. , Davídek J. 
Published: November 2006

AbstractResidues of clopyralide in strawberries treated with herbicide preparation Lontrel 300 were determined using gas chromatographic method. The decrease of clopyralide content during the processing of contaminated fruits was observed. The rate of decomposition of this compound in model solutions (held at 75 °C, pH 3,6) followed first‐order kinetics. 2,5‐dichloropyridine was proved to originate under these conditions from parent compound.
Quality of canned grapefruit juice produced in Cuba during four seasons
Authors: Pino J. , Cabrera Ana M. 
Published: November 2006

AbstractCanned single‐strength grapefruit juice samples were collected biweekly from the main producing plant in Cuba during the 1980–81 to 1983–84 seasons. They were analyzed for °Brix, acid, naringin and limonin content and evaluated for sensory quality. Average values for each quality factor vary from season to season. Better sensory quality was found in samples with high Brix/acid ratio and lower bitter compounds content. No correlation relationship was found between Brix, Brix/acid ratio, naringin and limonin. The first 3 are the main quality factors related to grapefruit juice flavour.
Preparation, foaming, electrophoretic patterns and storage of concentrated liquid eggs
Authors: Damir A. A. , El‐Zalaki Esmat M. , Ibrahim T. M. 
Published: November 2006

AbstractA new egg product was recommended for bakery goods requiring high foaming capacity and stability such as sponge cake. Aerating of eggs was stabilised by sugaring at a rate of one part of sugar to two parts of eggs, followed by pasteurization and evaporation to yield a concentrated product of 69–70% total soluble solids. Two new bands appeared in the electrophoretic pattern of eggs after pasteurization and evaporation, which could be used as an evaluation for heat treatment of eggs. The concentrated liquid eggs maintained their foaming properties upon storage for a long period at room temperature. The free fatty acids, peroxide value and thiobarbaturic acid value started to increase in the product after three months of storage. Microbiological examination indicated that it was free of Salmonellae.
Zum Einfluß genetischer Merkmale und umweltspezifischer Faktoren auf die Zusammensetzung von Sojabohnen
Authors: Mieth G. , Krausse G. W. , Erhardt V. , Marzilger K. 
Published: November 2006

AbstractEs werden vergleichende Untersuchungen zur Zusammensetzung der Basiskomponenten und wertbestimmender Inhaltsstoffe von ausgewählten Sojabohnen‐Sorten aus dem Weltsortiment (9 Genotypen) und von Dornburger‐Neuzüchtungen (4 Mutationsstämme) durchgeführt. Dabei wird auch auf den Einfluß von Umweltfaktoren (3 Anbaugebiete, 9 Impfversuche) eingegangen. Die Ergebnisse werden unter ernährungsphysiologischen, anwendungstechnischen und züchterischen Aspekten diskutiert.
Hühnerfleischaroma — Bildung, Zusammensetzung und Gewinnung 3. Mitt. Gewinnung
Authors: Wölm G. , Schliemann J. , Schrödter R. 
Published: November 2006

AbstractAnalog zur Bildung des natürlichen Hühnerfleischaromas erfolgt auch dessen Simulierung auf der Basis der Maillard‐Reaktion und des Fettabaus. Dabei kommt sowohl der Wahl geeigneter Reaktionspartner große Bedeutung zu als auch der Übertragung der Bedingungen des Koch‐, Brat‐ oder Grillvorganges in technologische Verfahrensparameter, die erst eine Produktion der Simulate in größerem Maßstab gestatten. Die abschließende Mitteilung dieser Publikationsreihe befaßt sich mit der Herstellung von Hühnerfleischaromakonzentraten.
Rohament P as a processing aid in Medammis preparation
Authors: Atta M. B. , Shekib L. A. , Youssw M. M. 
Published: November 2006

AbstractTwo lots of dry faba bean (Viciufubu L.) seeds of different cookabilities were used to prepare Medammis which is considered as a staple food for the majority of the population in Egypt. Seeds were soaked with shaking in a citrate buffer of pH 4.5 containing 0.1 % Rohament P enzyme at 45°C for 12 h. After draining and washing, beans were mixed with distilled water at 1:4 ratio (w/v) and autoclaved at 115°C for 2 h. No obvious differences were observed for the hydration coefficients of beans soaked in presence and/or absence of enzyme. In contrast, cooked beans exhibited appreciable textural differences as assessed objectively for the control and treated samples. Moreover, hard‐to‐cook beans were softened to the acceptable texture as the five fold of enzyme concentration was applied. Data of quantitative and TLC methods clearly indicated leaching out of sugars as a result of maceration action of middle lamella by means of Rohament P.
A new multimarker test for family‐based association studies
Authors: Rakovski Cyril S. , Xu Xin , Lazarus Ross , Blacker Deborah , Laird Nan M. 
Published: November 2006

AbstractWe propose a new multimarker test for family‐based studies in candidate genes. We use simulations under different genetic models to assess the performance of competing testing strategies, characterized in this study as combinations of the following important factors: genes, statistical tests, tag single nucleotide polymorphisms (SNP) methods, number of tag SNPs and family designs. An ANOVA model is employed to provide descriptive summaries of the effects on power of the above‐mentioned factors. We find that tag SNP methods, gene characteristics and family designs have minimal impact on the best testing strategy. The familywise error rate (FWER) controlling multiple comparison procedure and the new multimarker test offer the highest power followed by the asymptotic global haplotype test.Both the FWER and the multimarker test are invariant to family designs and gain power as we increase the number of tag SNPs. However, the performance of the global haplotype test is slightly degraded when analyzing larger numbers of tag SNPs. Within the framework of our study, the best strategy for family‐based studies in candidate genes that emerged from our analysis is to use the FWER or the multimarker test and select 6–10 tag SNPs using any of the tag SNP methods considered. We confirm the conclusions of our study with an application to Alzheimer's disease data. Genet. Epidemiol. © 2006 Wiley‐Liss, Inc.
Combining optical tweezers and scanning probe microscopy to study DNA–protein interactions
Authors: Huisstede Jurgen H.G. , Subramaniam Vinod , Bennink Martin L. 
Published: November 2006

AbstractWe present the first results obtained with a new instrument designed and built to study DNA–protein interactions at the single molecule level. This microscope combines optical tweezers with scanning probe microscopy and allows us to locate DNA‐binding proteins on a single suspended DNA molecule. A single DNA molecule is stretched taut using the optical tweezers, while a probe is scanned along the molecule. Interaction forces between the probe and the sample are measured with the optical tweezers. The instrument thus enables us to correlate mechanical and functional properties of bound proteins with the tension within the DNA molecule. The typical friction force between a micropipette used as probe and a naked DNA molecule was found to be <1 pN. A 16 μm DNA molecule with ∼10–15 digoxygenin (DIG) molecules located over a 90 nm range in the middle of the DNA was used as a model system. By scanning with an antidigoxygenin (α‐DIG) antibody‐coated pipette we were able to localize these sites by exploiting the high binding affinity between this antibody–antigen pair. The estimated experimental resolution assuming an infinitesimally thin and rigid probe and a single α‐DIG/DIG bond was 15 nm. Microsc. Res. Tech., 2006. © 2006 Wiley‐Liss, Inc.
Raman spectral investigations on the binary system (acetic acid N,N‐dimethyl formamide)
Authors: Umadevi M. , Bella S. Anie Jesie , Ramakrishnan V. 
Published: November 2006

AbstractRaman spectra of acetic acid (AA), N,N‐dimethyl formamide (DMF) and their binary mixtures with varying mole fraction of the AA were recorded in the region 300–1750 cm−1 to investigate the formation of self‐associated dimer and hydrogen‐bonded complexes in a mixed system. The observed spectral features of the CO stretching mode suggest the formation of self‐association with a smaller aggregation size, and also indicate the presence of repulsive interactions between AA and DMF. The existence of two kinds of AA molecules (free and complex) is elucidated from the splitting of the OCO deformation mode. The intermolecular hydrogen‐bond formation and the possibility of attractive interaction between AA and DMF are also examined from the observed spectral features in the CCO symmetric stretching mode of AA, and CN symmetric stretching mode of DMF. Copyright © 2006 John Wiley & Sons, Ltd.
The enzymatic degradation of ascorbic acid. Part I—the inhibition of the enzymatic oxidation of ascorbic acid by substances occurring in black currants
Authors: Hooper F. C. , Ayres A. D. 
Published: November 2006

AbstractThe ascorbic acid in black currants is remarkably stable. It has been found that this fruit contains substances which inhibit the oxidation of ascorbic acid by the enzyme systems of Bramley apples. Partial separation of the active substance into two main fractions has been achieved. The one is associated with the anthocyanin pigments, and the other is associated with the yellow flavanone pigments which resemble “vitamin P”.
The production of “amber whites” in shell eggs by freezing and thawing
Authors: Hale H. P. 
Published: November 2006

AbstractSome eggs recently imported into the United Kingdom under refrigeration were characterized by amber‐coloured whites and enlarged yolks. The pH of white and yolk, also the lipoid‐ and water‐content of the yolk were abnormal. It has been reported that a similar condition arises during the cold storage of eggs laid by hens that have oaten malvaceous plants, seeds or oils. It has now been shown that the same abnormalities result if normal eggs are frozen above — 6° C. and stored in the thawed state. It is suggested that “amber whites” are not always caused by the diet of the hen.
The component acids and glycerides of dika fat
Authors: Meara M. L. , Patel C. B. 
Published: November 2006

AbstractThe component fatty acids of a West African dika fat were found to be capric 1.6, lauric 43.0, myristic 46.4, palmitic 6.2, oleic 2‐6, linoleic 0.2% (wt.). Exhaustive crystallization of a portion of the fat failed to resolve it into any one individual triglyceride fraction. The chief component glycerides present were found to be trilaurin 7.1, myristodilaurin 32‐5, caprolauro‐myristin 5.2, lauromyristopalmitin 13.1, laurodimyristin 28.7, trimyristin 5.1, and oleolauromyristin 5.1%. The experimental evidence indicates that the tri‐acid glycerides are the components primarily responsible for the lack of sharp resolution on crystallization. Further, it shows that this fat is built up according to the general principle of even distribution, although the values for its component glycerides accord tolerably well with those computed for random distribution. This circumstance is due to the increased number of component acids present, and does not connote any essential difference in the mode of synthesis of the fat in the seed.
The determination of ascorbic acid in the presence of ferrous salts, with particular reference to canned foods
Authors: Brown F. , Adam W. B. 
Published: November 2006

AbstractThe interference of ferrous iron in the titration of ascorbic acid in a metaphosphoric acid medium with 2.6‐dichlorophenol‐indophenol can be avoided by the use of other acid media. The present work shows that the use of a sodium acetate‐hydrochloric acid buffer of pH 0.65 instead of the more usual metaphosphoric acid, as an extractant for canned foods, avoids the complications due to ferrous salts. The stability of ascorbic acid in the two media is similar.
Properties of proteins
Authors: Neuberger A. 
Published: November 2006

AbstractThe history of protein chemistry over the last 60 years is briefly reviewed. The structural and analytical chemistry of proteins was well advanced by 1914; the inter‐war period was distinguished by the emphasis placed on the use of physico‐chemical methods. Recent work on the reversible dissociation, denaturation and free amino groups of proteins is reviewed in some detail. It is pointed out that labile bonds, not of the usual covalent type, must be responsible for maintaining the native configuration of proteins. The possible nature of such bonds is discussed and it is suggested that electrostatic linkages between the guanidino groups of arginyl residues and carboxyl groups may be important in this respect.
A method for the determination of the relative availability of nitrogen in nitrogenous fertilizers
Authors: Hamence J. Hubert 
Published: November 2006

AbstractThe process depends upon the determination of the nitrate nitrogen produced from the fertilizer when it is mixed with soil under such conditions as to give the maximum rate of nitrification; the most important conditions in the test are the moisture content of the soil and the presence of calcium carbonate. The nitrate nitrogen produced from the fertilizer in 18 days is compared with that produced from dried blood containing an equivalent amount of nitrogen and treated under identical conditions, and the availability of the fertilizer is calculated by taking that of dried blood as 100.Results of the availability of the nitrogen in some of the commoner organic nitrogenous fertilizers are given; they show that the suggested test gives a better measure of the availability of leather residues than is given by the Street permanganate test at present used for this purpose.
The purification of high‐density beet juices from dried beets
Authors: Mitchell Thomas J. 
Published: November 2006

AbstractThe dehydration of sugar beets offers an extension of the normal factory campaign from 100 days to 250–300 days. Except in specially favourable locations, economies in process charges have not so far offset the cost of drying.Diffusion‐juices of high density are easily obtainable, but offer considerable difficulty in the process of purification; at densities above 20° Brix, the normal carbonatation method of purification is not easy to apply owing to the high viscosity and low purity of these juices and the presence of reducing sugars; the removal of impurities from dried beet diffusion‐juices has been investigated by analysis of the juices before and after treatment with lime, aluminium sulphate, and a final acid reagent (SO2 or CO2); juices of up to 40° Brix have been successfully treated.
The influence of environment upon the composition of sunflower seed oils. I.—Individual varieties of sunflowers grown in different parts of Africa
Authors: Barker C. , Hilditch T. P. 
Published: November 2006

AbstractSunflowers grown from named varieties of seed in Southern Rhodesia, Kenya and Tanganyika give seed oils of somewhat varying composition, but the seed oils from all varieties grown in any one location are practically identical in composition. Similarly, sunflower seed oils grown in three different parts of Zanzibar from two sorts of seeds (black and cream) are widely different in composition; here the oils from black seeds were somewhat more unsaturated than those from the cream seeds, but the main difference again is connected with the place of growth and, more specifically, seems to be connected with the rate of development of the seed. Seed harvested only two months after planting gave oils of extremely low unsaturation which, indeed, were not dissimilar from groundnut oils in linoleic acid content. The component glycerides of the least unsaturated oil (iodine value 94.7) have been determined.
The electrometric estimation of chloride in meat. III.—The influence of heating in the presence of nitric acid on the combination of silver with meat protein
Authors: Ingram M. , Bryan J. M. 
Published: November 2006

AbstractIn the electrometric method for the estimation of chloride in meat products, errors due to absorption of silver by protein are eliminated by pre‐heating an extract of the product with 0.5N‐nitric acid on a boiling water‐bath for at least 15 minutes before titration.