bluuebunny/crossref_metadata_2025_split huggingface dataset:
Biological effects of food additives. II.—sodium pyrophosphate
Authors: Datta P. K. , Frazer A. C. , Sharratt M. , Sammons H. G. 
Published: November 2006

AbstractThe acute effects of oral and parenteral sodium pyrophosphate on rats have been examined, with determination of the intraperitoneal LD50 and the cause of death.Sodium pyrophosphate was included for 16 weeks at 1%, 2 1/2% and 5% levels and sodium orthophosphate at a 5% level in the diet of rats. The effects were assessed by examining gain in body weight, food intake, renal and hepatic function, blood cell counts, organ weights and gross pathology and micropathology. Calcium and phosphorus balance studies were carried out on some groups. Faeces and urine have been analysed for content of pyrophosphate.The intraperitoneal LD50 of sodium pyrophosphate was 233 mg./kg., whereas the oral LD50 was probably greater than 4 g./kg. The cause of death was not established.The low oral acute toxicity, the balance studies and the analyses of faeces and urine all suggest that pyrophosphate is converted to orthophosphate in the body. The site of such a reaction is being further studied.The longer term studies indicate that a 1% level of pyrophosphate in the diet of rats caused renal damage. The relevance of the finding to the ingestion of phosphate by man is discussed. Further studies are desirable on the metabolism of pyrophosphate and on the assessment of a safe phosphate intake for man.
Study of wheat proteins soluble in water, salt solution, 70% ethanol and dilute acetic acid by starch‐gel electrophoresis
Authors: Kaminski E. 
Published: November 2006

AbstractStarch‐gel electrophoresis has been used to study the compositions of several fractions obtained by extraction of hard wheat flour. The fractions soluble in water and in salt solution contained, respectively, 22 and 23 components. The extracts with 70% ethanol and dilute acetic acid each contained 10 major components and traces of others, while gluten contained 21 components. This number was reduced to 12 if the gluten was obtained from flour which had previously been extracted with water followed by salt solution. A total of 30 components appeared in a dispersion of the original flour.
Tocopherols in nuts
Authors: Lambertsen G. , Myklestad H. , Brækan O. R. 
Published: November 2006

AbstractThe α‐ and γ‐tocopherol contents of eight different nuts have been determined spectrophotometrically on chromatographic fractions. Thin layer chromatography was applied to study the tocopherol pattern.The tocopherol contents were generally fairly high, but the values for α‐tocopherol varied greatly. Filberts and almonds were rich in α‐tocopherol, groundnuts and brazil nuts showed medium values, whereas walnuts, pecans and coconut were poor sources. Chestnuts had a very high γ‐tocopherol content as calculated per g. of fat.
Treatment of meats with ionising radiations. X.—The irradiation preservation of pork sausages
Authors: Coleby B. , Ingram M. , Rhodes D. N. , Shepherd H. J. 
Published: November 2006

AbstractThe storage characteristics of commercial pork sausages were considerably improved by irradiation at a dose of 1 Mrad, while only minor immediate changes in appearance and flavour occurred. The onset of microbial spoilage was delayed at 1° from 3 to 10 weeks, at 10° from 10 to 37 days and at 15° from 7 to 24 days. During storage at I° in the absence of air, no change in organoleptic quality was detectable up to 10 weeks, and when sausages were removed from 1° after shorter periods, their subsequent storage life at 10 or 15° was correspondingly lengthened. Rancidity developed rapidly in the sausages when irradiated and stored in air, even at I°.It is concluded that irradiation pasteurisation offers useful possibilities in extending the storage life of conventional pork sausages if packed in oxygen‐impermeable containers, or if suitable antioxidants were incorporated in the ingredients.
The fatty acids of neem oil and their reduction products
Authors: Skellon J. H. , Thorburn S. , Spence J. , Chatterjee S. N. 
Published: November 2006

AbstractThe seed oil of Melia (Azadirachta) indica has been critically re‐examined particularly with reference to fatty acid composition, using the gas chromatograph as a means of analytical control.Behenic acid has been discovered as a component and the presence of myristic acid and lignoceric acid verified. The limitations of some earlier methods of analysis are illustrated. A suitably purified neem oil has been successfully reduced to the corresponding saturated and unsaturated alcohols by a selective sodium reduction procedure of potential industrial value.The reduction products and their acetyl esters have been examined by gas‐liquid chromatography. A comparison is made between the results obtained from methyl esters as derivatives and those obtained from the alcohols and their acetates.
Seed fats of the New Zealand agavaceae
Authors: Morice Isobel M. 
Published: November 2006

AbstractThe seed fats of five species of Cordyline and two species of Phormium, the only Kew Zealand genera of the family Agavaceae, have been shown to be similar in fatty acid composition, containing the following range of fatty acids: linoleic acid 75‐89%, oleic acid 5‐16%, palmitic acid 3‐11%, stearic acid 1‐3%.
Some volatile compounds from cooked potatoes
Authors: Self R. , Rolley H. L. J. , Joyce A. E. 
Published: November 2006

AbstractAn investigation of some of the volatile compounds produced by boiling potatoes has been carried out by gas chromatography. The method used for the concentration, separation and identification of small samples of such compounds is described. These were shown to include hydrogen sulphide, acetaldehyde, methanethiol, acrolein, acetone, ethanethiol, dimethyl sulphide, iso‐ and n‐butyraldehyde, isovaleraldehyde and methyl isopropyl ketone, along with some unidentified components. These findings are discussed in relation to the Strecker degradation of amino‐acids, and in the light of present knowledge of flavour components.
Rapid method for the estimation of total phosphorus in soils
Authors: Beckwith R. S. , Little I. P. 
Published: November 2006

AbstractSome Queensland soils fail to release the whole of their phosphorus during extraction for 4 h. with boiling hydrochloric acid unless previously ignited. Loss of phosphate from extracts of non‐ignited soils is apparently due to titanium oxides which may either adsorb dissolved phosphate during the period of the extraction, or dissolve partially and reprecipitate when the soil extract is diluted and cooled. Pre‐ignition renders soil‐titanium less soluble and allows complete recovery of phosphorus in soils with boiling acid.Phosphorus in such solutions can be conveniently determined by the molybdovanado‐phosphoric acid method after fuming off with perchloric acid. An interfering element (probably cerium) has been encountered in many soil extracts but a reduction treatment readily overcomes this interference.
Mineral supplements for cattle
Authors: Hemingway R. G. 
Published: November 2006

AbstractThe composition of mineral supplements provided for cattle by eleven well‐known manufacturers are presented. The principal products of each were divided into nine general‐purpose supplements, fifteen high‐phosphorus mixtures and eleven high‐magnesium compounds. The adequacy of the supplements has been considered on a basis of the amounts of each element provided when the supplements were fed according to the instructions of the manufacturer. Ten of the supplements (six manufacturers) were considered unsatisfactory in that they provided under 50% of the total phosphorus present in a gallon of milk when fed in a production ration as directed. On the same basis, nine of the supplements (the same six manufacturers) provided inadequate amounts of sodium chloride, but only two contributed insufficient calcium. Only one of the eleven high‐magnesium supplements would provide less than the equivalent of 2 oz. of MgO per day when fed as directed. Nine of the mineral supplements when included in 16 lb. of a production ration contributed under 50% of the total daily copper requirement of the animal and a further nine would have been inadequate if only 8 lb. of concentrates were fed. On the same basis, all the supplements provided adequate amounts of cobalt but only seven would substantially increase the total manganese content of the ration. In most of the cases where individual supplements were considered inadequate, this was due to low recommended rates of use, rather than to inherent defects in the chemical composition of the products.
Nature, origin and prevention of hydrogen sulphide aroma in wines
Authors: Rankine B. C. 
Published: November 2006

AbstractThe nature and origin of ‘hydrogen sulphide’ aroma in young wines is studied and means sought for controlling and preventing its occurrence. The aroma is due to hydrogen sulphide and traces of ethanethiol and is formed from bisulphite and elemental sulphur, but not from sulphur‐amino‐acids. The amount formed from elemental sulphur is inversely proportional to particle size. Vineyard sulphur dusts and sprays can give rise to hydrogen sulphide if applied shortly before harvest. Yeasts differ in their power to produce hydrogen sulphide during fermentation and prevention depends on the use of a strain selected for minimal production. Low pH and high fermentation temperature encourage formation. Wine stored on its yeast can produce hydrogen sulphide from elemental sulphur but not bisulphite. The presence of several metals is deleterious especially with large amounts of sulphur dioxide. Removal is best affected in the early stages of development of the aroma by addition of sulphur dioxide and aeration. The mechanisms of aroma formation are discussed.
Prediction of quality in protein concentrates by laboratory procedures involving determination of soluble nitrogen
Authors: Barnes M. Mcc. , Woodham A. A. 
Published: November 2006

AbstractSeveral laboratory procedures each involving the determination of soluble nitrogen were applied to a variety of protein concentrates, and correlations were sought with the values obtained by a biological procedure, the measurement of Gross Protein Value (GPV).The Protein Quality Index (PQI) correlated well with GPV for whale meals but not for meat and fish meals. Some correlations between the results of simple solubility tests and GPV were found for oilseed meals, the best being that shown by solubility in 0.02N‐NaOH in the case of cottonseed meals.The effects of varying the conditions of the solubility test were examined.
The protein composition of air‐classified flour fractions
Authors: Wrigley C. W. 
Published: November 2006

AbstractThe possibility of uneven distribution of individual proteins as a result of air classification was investigated by examining the protein composition of three sets of air‐classified flour fractions by fractional extraction, and chromatography of the proteins soluble in acetic acid. Both techniques showed that fine, medium and coarse particle fractions were similar to the corresponding parent flour samples in protein composition.
Non‐protein‐nitrogen in wheat flour
Authors: Bell Pamela M. 
Published: November 2006

AbstractNon‐protein‐nitrogen (NPN) fractions obtained from a water extract of wheat flour by dialysis, heat or trichloroacetic acid (TCA) precipitation were compared. Dialysis was found to give a smaller and more reproducible fraction (about 25 mg. of NPN per 100 g. of flour), containing a higher proportion of amino‐nitrogen than the other two methods. A polysaccharide‐protein complex comprising about 30% of the non‐heat‐coagulable nitrogen, which is non‐dialysable but may be precipitated with TCA after incubation with poly‐saccharases, was studied in relation to the observed differences in NPN fractions.Free glutamic acid, aspartic acid, lysine, glycine, serine, alanine, proline, γ‐amino‐butyric acid, threonine, tyrosine, valine, iscleucine, leucine, glutamine, asparagine and tryptophan were found in the diffusible NPN fraction, and hydrolysis of peptides shown to be present, resulted in the release of no other amino‐acids.The formation of NPN on storage of water or dilute acid extracts of flour is attributed to the combined action of indigenous flour enzymes and microbial contaminants, as it was found to be partially inhibited by boiling and by a selection of antimicrobial agents.
Determination of nitrite and nitrate in meat products
Authors: Follett M. J. , Ratcliff P. W. 
Published: November 2006

AbstractA rapid method, of improved accuracy, for the determination of nitrate and nitrite in meat products is described. Nitrate is determined by reduction to nitrite with cadmium, and subsequent development of the dye Orange I obtained with I‐naphthol/sulphanilic acid reagent. Nitrite present does not interfere and is separately determined with the same colorimetric reagent. In meat, a range of concentrations of nitrate and nitrite up to the equivalent of 2000 p.p.m. sodium nitrite may be determined.
The action of metham‐sodium in soil. II.—factors affectiné the removal of methyl isothiocyanate residues
Authors: Ashley M. G. , Leigh B. L. , Lloyd L. S. 
Published: November 2006

AbstractMethyl isothiocyanate, the main decomposition product when metham‐sodium is applied to the soil, is responsible for its fungicidal and phytotoxic activity. The effects of various factors on the release of methyl isothiocyanate from soil are examined with the view to reducing the interval between application and subsequent planting.The following factors, in order of importance, are shown to affect the removal of the phytotoxic residues: (a) soil temperature: removal at 15° can be 25% to 50% greater than at 10°: (b) soil type: clay and sandy loams lose residues much more readily than soils containing a high peat content; (c) soil‐pH: addition of lime to acid soils increases the rate of release; and (d) water‐saturated soils are more retentive than drier soils of equivalent type.Loss of methyl isothiocyanate from soil is largely due to volatilisation, but microbiological and possibly chemical processes are shown to contribute to this action.
Analysis of iron chelates in plant extracts. II.—ferric ethylenediaminebis‐(o‐hydroxyphenylacetic acid)
Authors: Hill‐Cottingham D. G. , Lloyd‐Jones C. P. 
Published: November 2006

AbstractThe behaviour of ethylenediaminebis‐(o‐hydroxyphenylacetic acid) (EDHPA, Chel 138) and its ferric iron chelate (Fe‐EDHPA) with activated charcoal and a cation‐exchange resin is described and procedures are proposed for the recovery of this chelating agent from plant extracts. Fe‐EDHPA in aqueous solution is adsorbed by activated charcoal and eluted by ethanolic ammonia. EDHPA in neutral or acid solution is adsorbed on the H+ form of the cation‐exchange resin Zeocarb‐225 and is completely eluted by ethanolic ammonia. Fe‐EDHPA is held on this resin by working with solutions initially at pH I. The Fe‐EDHPA can be identified by paper chromatography.In addition, a modification is given for the previously‐proposed procedure for the detection of ethylenediaminetetra‐acetic acid in plant extracts.
Apparatus for automatic elution of wheat‐protein fractions during starch‐gel electrophoresis
Authors: Elton G. A. H. , Ewart J. A. D. 
Published: November 2006

AbstractVertical starch‐gel electrophoresis of wheat proteins is carried out in an apparatus in which a buffer‐filled slot in the gel is flushed at intervals into a fraction collector. The protein fractions obtained are very sharp, sometimes running as single bands upon further starch‐gel electrophoresis.
The free fatty acids of wheat flour: Their role in simple flour‐water mixtures
Authors: Morrison W. R. 
Published: November 2006

AbstractA system is described for the quantitative extraction and analysis of free fatty acids (FFA) from flour and flour‐water mixtures. Other phosphorus‐free lipids are also extracted quantitatively, and may be studied. Studies with linoleate hydroperoxides in the system of analysis are described, and their significance discussed. It is found that aerobic mixing of flour and water causes loss of FFA within 10 min., but no loss of other phosphorus‐free lipids. It is suggested that the FFA losses are due to lipoxidase oxidation of essential fatty acids and concurrent enzymic oxidation of all FFA. The FFA oxidations occur in different grades of flour from the same grist.
Soil nitrogen. VII.—correlations between measurements of nitrogen status of soils and nitroǵn % and nitroǵn content of crops
Authors: Gasser J. K. R. , Williams R. J. B. 
Published: November 2006

AbstractLaboratory measurements of ‘available’ soil‐N were used to try and assess its effect on dry matter, N content, and N% of ryegrass grown in pots, of barley and wheat seedlings grown in boxes and of barley grain from field crops grown on soils without fertiliser‐N.Mineral‐N in the fresh soil (Mineral‐Nfresh) and the increase when fresh or re‐wetted air‐dry soils were incubated (Δ Mineral‐Nfresh or Δ Mineral‐Nair‐dry) were all significantly correlated with yields and N contents of ryegrass, barley and wheat seedlings and barley grain. These soil‐N measurements were also significantly correlated with N% in barley grain and sometimes N in ryegrass and in barley and wheat seedlings. Δ Mineral‐Nair‐dry was significantly correlated most often. Soil‐N measurements were correlated better with N contents of crops than with yields of dry matter.
Storage of hay. IV.—effect of storage in nitrogen on the soluble sugar and dry matter contents of ryegrass
Authors: Melvin Jean F. 
Published: November 2006

AbstractGround ryegrass hay was stored at 25o and about 76% R.H. in nitrogen and also in air to simulate normal storage conditions, and the soluble sugar and dry matter contents were determined at intervals for about one year.Fructosans and oligosaccharides were not affected by these storage conditions.Sucrose was almost completely hydrolysed to glucose and fructose in 21 weeks. This reaction was independent of the storage conditions and could have been due to enzymic activity.The hexoses did not change appreciably in nitrogen, but in air both glucose and fructose began to decrease after 21 weeks and only a trace remained after 45 weeks. These losses appeared to be mainly due to mould. Losses of dry matter followed the same pattern as those of hexose but were consistently less.
The component fatty acids of the glyceride and phospholipid fractions of the baobab seed (Adansonia digitata)
Authors: Cmelik S. H. W. 
Published: November 2006

AbstractGlycerides from the decorticated seed of the baobab tree (A dansonia digitata) have been extracted with acetone and the fatty acid composition investigated by reversed‐phase paper chromatography. Pure lecithin and cephalin have been isolated from the alcohol‐ether (3: 1) extract and their fatty acids studied. All fractions contain palmitic acid as the predominant saturated and oleic acid as the main unsaturated acid. Linoleic acid is present in all fractions to the extent of 21.7 to 30.6, but no other polyunsaturated acids have been found.
Some possible glucose/glycine browning intermediates and their reactions with sulphites
Authors: McWeeny D. J. , Burton H. S. 
Published: November 2006

AbstractIn near neutral aldose/glycine systems, hydroxymethylfurfural is not an important intermediate in browning. The possible intermediates studied all require glycine (or a similar compound) for rapid browning; glucose is not required. In retarding browning, bisulphites do not react directly with any of the intermediates tested. Bisulphite addition to unsaturated aldehydes (such as 3,4‐unsaturated 3,4‐dideoxyhexosone), derived from a cycle of reactions involving glucose dehydration, would explain the observed results. Conversion of bisulphite to sugar sulphates or to elemental sulphur does not appear to be important in retarding non‐enzymic browning under these pH conditions.
Effect of iron/phosphorus ratio and acid concentration on the precipitation of ferric inositol hexaphosphate
Authors: Anderson George 
Published: November 2006

AbstractThe precipitation of ferric inositol hexaphosphate has been measured under a variety of experimental conditions.The salt can be precipitated in a wide range of concentrations of both hydrochloric and sulphuric acids, but in the presence of excess iron soluble complexes are formed. The ratio of iron to phosphorus which causes maximum precipitation depends upon acid concentration. In presence of excess iron precipitation is minimum in hydrochloric acid at pH I. Precipitation in sulphuric acid is greater than in hydrochloric acid, but can be increased in the latter by the presence of sodium chloride or a small amount of sulphate ion, or by raising the temperature of the system. If ferric ammonium sulphate instead of ferric chloride is used for precipitating inositol hexaphosphate from hydrochloric acid solution, then quantitative precipitation will be obtained with a wider range of ester concentrations.The presence of relatively high amounts of soluble iron in plant material can interfere with phytate extraction by °.5N‐hydrochloric acid. In the estimation of phytate by ferric precipitation other inositol phosphates will be included if present in sufficient concentration.
Measurement of the sub‐sieve particle size distribution of flour
Authors: Stevens D. J. 
Published: November 2006

AbstractParticle size distribution of samples of fine flour produced by centrifugal air‐classification, have been measured by the automatically recording Bachmann‐Sartorius sedimentation balance, and the results obtained compared with those from other methods. The performance of this apparatus was well within the limits recommended in a British Standard Specification. Cyclohexane and cyclohexanone were found to be suitable dispersion media.
Composition of edible wild plants of lebanon
Authors: Cowan J. W. , Sakr A. H. , Shadarevian S. B. , Sabry Z. I. 
Published: November 2006

AbstractProximate analysis, β‐carotene content and essential amino‐acid pattern were determined on various wild plants frequently consumed in Lebanon. In most of the plants studied, ash values were higher than those reported in other parts of the world. The limiting amino‐acid was lysine; its availability was not affected by traditional methods of preparation. As normally eaten, these plants supply a large portion of the vitamin‐A requirement.
Variations in the proportions and iodine values of fats at different locations in the endosperm or embryo
Authors: Kartha A. R. S. 
Published: November 2006

AbstractVariations in the proportions and iodine values of fats at different locations in the endosperm or embryo were studied for several different types of seed.The variations in oil content and iodine value occur in systematic patterns with reference to the centre of the seed or in some cases the centre of each cotyledon. The patterns differ with different varieties of seed, in some from the centre to the periphery, in others along the vertical axis. There appears to be no connexion between the patterns of iodine value and variation in oil content.
The nutritionally available lysine and methionine of heated casein‐glucose mixtures
Authors: Rao M. Narayana , Sreenivas H. , Swaminathan M. , Carpenter K. J. , Morgan Clare B. 
Published: November 2006

AbstractA mixture of buffalo casein and glucose of high moisture content was given different heat treatments which greatly reduced the value of the materials as a protein source for young rats. Their value as a source of lysine fell much more than their value as a source of methionine or ‘methionine + cystine’. These feeding results confirmed the results of two laboratory prediction tests—reactivity with fluorodinitrobenzene for ‘available’ lysine, and a microbiological assay for ‘available’ methionine with Strep. zymogenes NCDO 592 on mild papain digests.