bluuebunny/crossref_metadata_2025_split huggingface dataset:
Pectinesterase extraction from sharabi apples
Authors: Al‐Delaimy K. S. , Ali S. H. 
Published: November 2006

AbstractPectinesterase (PE) was extracted from apples (cv. Sharabi) and assayed. pH and NaQ concentration influenced the extraction process of PE from the apple fruit. The highest PE extraction value at pH 7.5 and with 1.5 M‐NaCl solution was 4.2 μ equiv.‐COOH/min/g fresh fruit. Lower extraction values were found both with 2‐5 M‐NaCl and distilled water. Treatment of the tissue at pH 3.25 and pH 6.5 resulted in similar extraction values.
Extraction and analysis of amesto acids from apple tree material
Authors: Hill‐Cottingham D. G. , Cooper Demise R. 
Published: November 2006

AbstractTwo extractants are suggested for use with apple tree material: ethanol/water/N‐HCI, 75 : 25 :2 by vol., for all tissues except leaves; and ethanol‐chloroform‐water, 12 : 5 : 3 by vol., for leaves. The ability of these solutions to extract the nitrogenous constituents of apple tree tissues has been compared with that of other extractants. Some improvements are suggested for the analysis of amides by hydrolysis and of amino acids by thin‐layer electrophoresis/thin‐layer chromatography.Details of the recommended methods for freeze‐drying and milling tree material and for the extraction and quantitative analysis of amino acids are also given.
Determination of microgramme quantities of dissolved sulphate in surface waters, soils and plants
Authors: Little I. P. , Reeve R. , Proud G. M. , Lulham Ann 
Published: November 2006

AbstractA rapid and simple method is described for determining sulphate in surface waters and water extracts of soils by precipitating it as lead sulphate in 40% ethanol and measuring the residual lead in solution by means of an atomic absorption spectrophotometer. Sulphate may be determined in concentrations as low as 1 ppm in the solutions.This method can also be used to determine sulphur in plant material after it has been converted to dissolved sulphate by combustion in an oxygen‐filled flask.
Fatty acid composition of the fats of the rumen and abomasum of sheep
Authors: Shorland F. B. , Earle Mary D. 
Published: November 2006

AbstractThe fatty acid composition of the abomasum and rumen tissues of 16‐week old and 80‐week old Romney ewes fed on pasture has been determined. For 16‐week old lambs it was comparable to that of the longissimus dorsi of 26‐week old lambs. At 80 weeks the rumen lipids showed a highly significant decrease in total saturated fatty acids, myristic acid and lower saturated acids with a corresponding increase in total unsaturated and octadecenoic (oleic) acids. The abomasum lipids showed similar changes.The reduced contents of myristic, lauric and decanoic acids in the lipids of the older animals were consistent with the removal of these acids from the diet. Whereas before weaning the dietary fetty acids are rich in myristic, lauric and decanoic acids, the fatty acids of sheep at pasture comprise mainly linotenic and palmitic acids.Consideration of the results of other investigations suggests that the changes in the fatty acid composition of the lipids of grazing sheep with age observed for the rumen and abomasum tissues may apply to muscle and fatty tissues generally.
Subjective evaluation of the colour of pig muscle: I.—Accuracy of subjective measurements of colour
Authors: Hegarty P. V. J. 
Published: November 2006

AbstractA randomly‐selected viewing panel scored the colour of commercially important pig muscles under standard viewing conditions. The variation in scores between different observers for a given muscle was highly significant. Panel members who had previously used this method of subjectively evaluating colour reproduced their scores more accurately than did those members who were using the method for the first time. Training is therefore important before members of a viewing panel are selected. No correlation was found between the degree of red‐green colour blindness and the accuracy of observers in duplicating their colour scores. There was no difference in the accuracy of scoring between men and women. The accuracy of individual observers did, however, vary between muscles. A high content of pig intramuscular fat (‘marbling’) appeared to reduce considerably the accuracy of scoring.
Cashewnut moisture relations
Authors: Okwelogu T. N. , Mackay P. J. 
Published: November 2006

AbstractInvestigations on the moisture relations of raw cashewnuts at tropical temperatures (about 27°) are described; a description is included of a laboratory method suitable for use as a reference method, which involves the use of toluene in a Dean & Stark distillation apparatus. This method was found to be reliable to within 0.3%.There was some evidence that differences in the moisture contents of these nuts stored under identical conditions may be partly due to differences in the kernel/shell weight ratio, and that this ratio is probably higher in small than in larger nuts. This might explain the slight tendency for the moisture content of heavy nuts to be greater than that of lighter nuts.Nuts stored in moving air took up moisture more rapidly and attained equilibrium moisture, content much faster than in apparently still air.It was found that at an equilibrium moisture content the shell moisture content could be used to predict the moisture contents of the whole nut and kernel.Above 75% R.H., cashewnuts at 27° became visibly invaded by microflora including members of the genera Aspergillus, Fusarium, Paecilomyces, Penicillium and Rhizopus. Sorption and desorption curves were produced, relating the ambient relative humidities to the corresponding equilibrium moisture contents of fresh nuts stored in apparently still air at 27°. From this relationship the maximum safe moisture content for raw cashewnuts was estimated to lie between 8.9 and 9.2%, being that in equilibrium with surrounding air at 70% R.H. and 27°.
Effects of heat processing on the nutritional value of groundnut products: I.—Protein quality of groundnut cotyledons for rats
Authors: Anantharaman K. , Carpenter K. J. 
Published: November 2006

AbstractThe trypsin inhibitor activity of raw groundnut cotyledons was approximately 20% of that found in raw soyabeans but was apparently sufficient to cause significant pancreatic hypertrophy in rats receiving 15% protein from this source in their diet. Autoclaving at 121° for 0.5 h reduced the inhibitor activity to one‐fifth; dry heating for the same time at this temperature reduced it to one‐half. There was a tendency for 0.5 h heating, wet or dry, at 100–121° slightly to increase the net protein utilisation (NPU) value of the protein for rats. Dry heating at 121° for 4 h severely reduced NPU; fluorodinitrobenzene‐available lysine in the severely heated material was similarly reduced but there was little change in the level of available methionine assessed using Streptococcus zymogenes.
Comparison of methods for assessing the availability of potassium and phosphorus in field soils to black currants and strawberries
Authors: Redmond W. J. 
Published: November 2006

AbstractThe validity of activity ratio measurements for potassium, and ion potential measurements for phosphate as criteria for the availability of these nutrient elements to blade currants and strawberries growing in the field was compared with the results obtained by determinations of exchangeable potassium and acetic acid‐soluble phosphorus for three different soils. The correlations between soil nutrient values and uptake by the plants, as evidenced by leaf nutrient content, were similar for each element irrespective of which method was used, so that for the particular field experiments concerned there would appear to be no advantage in replacing the straightforward extraction determinations by ion activity determinations for diagnostic purposes.
Determination of moisture and oil in the seed of winter rape (Brassica napus) II.‐Comparison of extraction methods for the estimation of oil
Authors: Hughes M. 
Published: November 2006

AbstractThe rate of oil extraction from moist and dry rape seed was compared over an extraction time of 20 h and showed oil to be more readily extractable from oven‐dried seed. Three methods of determining the oil content by extraction of single samples were compared with a method in which a number of samples contained in single satchets were extracted in one large extractor. No significant differences were shown between any of the methods used, and it is proposed where sample numbers are large, and oil content is the only analysis required, that the multiple extraction method of oven‐dried seed is satisfactorily quick and accurate.
Chemotherapy of fascioliasis: II.‐4‐Cyano‐2‐iodo‐6‐nitrophenol (nitroxynil) and related compounds
Authors: Davis M. , Rosenbaum J. , Wright D. E. 
Published: November 2006

AbstractA series of halogenated nitro‐ and cyano‐phenols has been synthesised for structure‐activity studies against the liver fluke, Fasciola hepatica. Hie functional groups of the most effective compound, 4‐cyano‐ 2‐iodo‐6‐nitrophenol (nitroxynil), have been modified in several ways.
Effect of heat pasteurisation on some egg white enzymes
Authors: Henderson Ann E. , Robinson D. S. 
Published: November 2006

AbstractIt has been shown by a potassium permanganate titration method that solutions of egg white decompose hydrogen peroxide. Using an oxygen electrode the 1st‐order rate constants for the decomposition of hydrogen peroxide (during the first minute of the reaction) by different samples of newly laid and laboratory heat‐treated egg white, have been calculated. An Arrhenius plot of calculated denaturation constants has shown that the activation enthalpy, free energy and entropy changes required for the heat inactivation of the catalase‐like property' were 39.8 kcal mole−1, 22.6 kcal mole−1 and 51 entropy units, respectively.The effect of heat on the lyspzyme, the a‐mannosidase and the N‐acetyl‐β‐D‐glucosaminidase enzymes of egg white has also been studied and it has been shown that the activity of N‐acetyl‐β‐D‐glucosaminidase enzyme is reduced by heat at 53 to 57°. The activation enthalpy, free energy and entropy changes required for the heat inactivation of N‐acetyl‐β‐D‐glucosaminidase were 62.9 kcal mole−1, 21.8 kcal mole−1 and 124.5 entropy units, respectively.The results are discussed with particular reference to the occurrence, disputed by some workers, of a catalase enzyme in egg white, and to a possible application of the effects of heat on the egg white enzymes as a method for measuring the effectiveness of heat pasteurisation processes.
Formulation of a protein‐rich vegetable mixture for prevention of protein‐calorie malnutrition
Authors: Hanafy M. M. , Seddik Y. , Aref M. K. 
Published: November 2006

AbstractSeveral mixtures of crushed decorticated groundnuts (Arachis hypogaea), lime‐roasted chickpea (Cicer arietinum) and the white dregs of sesame (Sesamum indicum) are quantitatively and qualitatively compared with ‘standard’ proteins.Using a selection of both children and adults, a blend ratio 3 : 2 : 1 (groundnut‐chickpea‐sesame) was selected as being fully palatable and readily acceptable.
Amino acid supplementation of a protein‐rich mixture of crushed groundnut, chickpea and sesame
Authors: Hanafy M. M. , Seddik Y. , Aref M. K. 
Published: November 2006

AbstractSupplementation of a 3 : 2 : 1 crushed groundnut‐chickpea‐sesame mixture (in a 10% protein diet) with methionine to raise the level of sulphur‐containing amino acids from 187 to 228 mg/g N resulted in improved growth and lactation in the rat, but further supplementation with both methionine and tryptophan to the levels proposed by the FAO committee (1957) did not increase this effect.
Evaluation of whisky distillery by‐products III.—Effect of calcium supplements on the digestibility and intake of ruminant diets containing malt distiller's grains
Authors: Miller T. B. , El Hag G. A. , Pratt G. 
Published: November 2006

AbstractDigestibility and intake data have been obtained from sheep fed on rations consisting of fresh and ensiled malt distiller's grains (MDG) fed alone and with hay and silage. The effects of calcium supplements have been measured with all rations, and calcium lactate has been compared with calcium carbonate. The results of digestibility trials with cattle have been included; in these the effect of additional calcium has been estimated with rations of barley straw + MDG.When MDG was fed alone the intakes of fresh and ensiled forms were similar and there was a significant decrease in intake with duration of feeding. Fresh MDG had a significantly higher digestibility, and additional calcium increased the digestibilities of fresh and ensiled samples.The intakes of rations containing hay + MDG and silage + MDG were positively correlated with digestibilities of the whole ration. Additional calcium resulted in higher intakes of hay and MDG but silage intakes were unaffected. The effect of added calcium was greater with hay + fresh MDG than with other combinations of constituents. Calcium carbonate and calcium lactate were equally effective in increasing intake.The addition of NaCl during the ensilage of MDG reduced the retention of magnesium by sheep given grains with hay and silage.Addition of calcium to cattle rations of barley straw and MDG produced an increase in the intake but digestibility of the diet was not affected. The rations with calcium provided 0·75 × maintenance requirements of the cattle for metabolisable energy and about twice the maintenance requirements for digestible crude protein.
Free sugars of wheat aleurone cells
Authors: Stevens D. J. 
Published: November 2006

AbstractThe sugars extracted from de‐fatted contents of the aleurone cells of wheat, accounted for 10% of the dry weight of the material. After separation by gel‐filtration and paper chromatography, the components were identified as 42% sucrose, 31 % raffinose, 20% neo‐kestose, and 6% fructosyl raffinose, with traces of two other oligosaccharides, one of which was probably stachyose. Monosaccharides, maltose, and higher oligosaccharides which occur in other parts of the grain, were absent.
A role for acetate in the development of Low‐Temperature breakdown in apples
Authors: Wills R. B. H. , Scott K. J. , McGlasson W. B. 
Published: November 2006

AbstractIncreased rates of water loss, which reduced susceptibility of Jonathan apples to breakdown, caused a reduction in the level of acetic acid in the fruit. Increasing the level of acid, by the injection of acetic acid into the fruit, increased the incidence of breakdown.It is suggested that acetic acid could promote breakdown, and its removal as acetate esters or free acid would reduce the disorder.
Analysis of fruit juice by atomic absorption spectrophotometry. II.—Direct determination of several major and trace metals
Authors: Roos J. T. H. , Price W. J. 
Published: November 2006

AbstractA method has been developed for the determination, by atomic absorption spectrophotometry, of calcium, magnesium, sodium, potassium, manganese and zinc in fruit juices. The metals may be determined by direct aspiration of the sample, suitably diluted with water, after removal of suspended matter by centrifugation. It is not necessary to ash the samples prior to analysis. Results are given for the analysis of different fruit juices, and figures are presented for the accuracy and reproducibility of the recommended procedures.
Investigation of the clay mineral protection theory for non‐hydrolysable nitrogen in soil
Authors: Freney J. R. , Miller Raymond J. 
Published: November 2006

AbstractThe stability of clay minerals and synthetic clay mineral‐nitrogen complexes in boiling 6 N hydrochloric acid was studied to determine whether clay minerals in soil could protect nitrogen compounds or ions from solution.The crystal structure of uncomplexed clay minerals, such as montmorillonite, appeared to be destroyed by boiling acid. Interlamellar ammonium did not reduce the solubility of these clay minerals in boiling acid, nor was the ammonium ion protected from solution. However, a number of organic nitrogen compounds (in particular quaternary ammonium salts) markedly reduced the solubility of montmorillonite. In addition the clay mineral reduced the solubility of organic nitrogen compounds in boiling acid. This reduction in solubility did not appear to be due to humin formation or to adsorption of nitrogen compounds on the amorphous residue produced from acid treatment of montmorillonite. The results suggest that a clay mineral protection theory for non‐hydrolysable nitrogen is tenable.
Effects of gamma irradiation on the available nitrogen status of soils
Authors: Singh B. R. , Kanehiro Y. 
Published: November 2006

AbstractFive Hawaiian soils were irradiated at various levels of gamma irradiation and analysed for available (NH4 and NO3) nitrogen content immediately after irradiation, and after periods of incubation. The release of NH4‐N generally increased with increasing dosages in all soils, while NO3‐N decreased in some soils. Incubation studies showed that the loss of NO3‐N continued even after several days of irradiation. The rate of NH4‐N mineralisation in irradiated soils was highest during the first seven days and declined later on.
The siro gritometer for determination of the grit content of dried vine fruits
Authors: Hawker J. S. , Grncarevic M. 
Published: November 2006

AbstractA relatively simple and inexpensive apparatus has been developed for the rapid determination of the surface contamination of dried vine fruits by grit. Up to 80 measurements can be made in an 8‐hour day by a semi‐skilled operator. Grit is separated from samples (200 g) of dried fruit by sieving, and grit particles greater than 50 μm diameter are collected on a small sieve. After separation of organic matter and grit in a saturated solution of potassium carbonate the height of grit in a tube of diameter 2 mm gives an index of the grit content of the fruit. Values obtained with the gritometer show significant correlation with values obtained using a previously accepted slower method.
Sugar changes during the preparation of burukutu beer
Authors: Faparusi S. I. 
Published: November 2006

AbstractIn the study of sugar changes during preparation of Burukutu beer, samples analysed were obtained from a local brewer. A freshly prepared drink was analysed together with gari – a starch adjunct. The pattern of sugar changes during this 5‐day malting stage was also followed. Twelve sugars were identified in the beverage while six sugars were shown to be present in the gari adjunct. Analyses of both germinated and ungerminated sorghum grains show that no new types of sugars resulted from the process of germination. In the study of amylase activity of the malts it was shown that detectable amylase activity began from the second day of germination onwards. Because of the relatively high concentrations of maltooligosaccharides in the drink, starch amylosis should have continued during the fermentation stage.
Availability of lysine in protein concentrates and diets using carpenter's method and a modified silcock method
Authors: Ostrowski H. , Jones A. S. , Cadenhead A. 
Published: November 2006

AbstractA comparison was made of methods for the evaluation of the available lysine in protein concentrates and diets. Some modifications of the Silcock method, developed by Roach et al. for lysine determination are suggested, and the optimum range of lysine concentration in samples has been evaluated.With animal protein concentrates, the Silcock method for measuring the total and residual lysine, after treatment with 1‐fluoro‐2,4‐dinitrobenzene, gave results in close agreement with those for available lysine obtained using Carpenter's method. The short‐column system appeared to be free from carbohydrate interference which with Carpenter's method was probably responsible for higher values for available lysine especially for vegetable protein concentrates and cereal diets. The differences between the methods in values obtained for the available lysine in vegetable protein concentrates were significant.The modified short‐column technique improved the separation of ornithine and lysine. The optimum range of lysine concentration that is recommended for application to a column is between 25 and 75 μg in 1 ml. By the use of the technique suggested it is possible to carry out a large number of analyses without the use of the automatic analyser system as used by Roach et al.
Fluoride content of fish protein concentrate and raw fish
Authors: Ke P. J. , Power H. E. , Regier L. W. 
Published: November 2006

AbstractThe fluoride content of fish protein concentrate prepared by the Halifax isopropanol process and also of several possible raw materials was determined by distillation without fusion. The concentration of fluoride in this dry material ranged from 20 to 760 ppm and was dependent upon the raw materials. The major source of the fluoride was the bones which were incorporated in the product to a variable extent. The levels in fresh fillets ranged between 2·3 and 5·4 ppm while whole eviscerated fish contained 3·6‐57 ppm fluoride.
Studies on potassium nutrition of plants III.—Effects of potassium concentration on growth and mineral composition of vegetable seedlings in solution culture
Authors: Freeman G. G. 
Published: November 2006

AbstractBecause of diffusion, the effective concentration of nutrients in contact with plant roots in sand culture is much less than the concentration of the nutrient solution supplied. For comparison with earlier observations in sand culture, solution culture experiments have been made with cabbage and red beet seedlings using readily available equipment for the control, within reasonable limits, of the potassium concentration of the root environment.Weight responses and K content of tops and roots, Na content of tops, top: root weight ratios, percentage dry residue of top and root and potassium flux through the roots were influenced in similar ways by increase of K+ concentration in the medium. There were steep slopes to about K0·1 followed by an abrupt change of slope and levelling off or a slight fall at the highest potassium concentrations. The weight responses, K content of top and root and potassium flux increased with increasing nutrient medium K+ concentration whereas the other relationships were in the reverse direction.Root potassium contents increased in a similar manner to those of the tops but were lower than the latter at corresponding medium K+ concentrations. Root sodium contents rose to a maximum at a medium concentration of 0·1 mequiv./1 of K+ and thereafter fell with increasing potassium in the medium. The sums of the cation equivalents (K, Na, Mg, Ca) in the tops and roots were approximately constant.The limiting potassium concentration was determined from the response curves as the lowest concentration at which maximum yield was obtained. For beet in solution culture, the value was 0·15 and the corresponding concentration in sand culture was 0·7 mequiv./1 (ratio, sand/solution = 4·7); the values for cabbage were, respectively, 0·13 and 0·5 mequiv./1 (ratio, 3·8).The rate of removal of potassium by beet seedlings from solutions containing initial concentrations in the range 0·01‐5 mequiv./1 was determined. The flux of potassium through the root surfaces varied from 0·35–1·89 μg K/g root/sec with increasing initial concentration in the medium.
Characterisation and fractionation studies on seed proteins of some of the leguminosae by starch‐gel electrophoresis
Authors: Adriaanse A. , Robbers J. E. 
Published: November 2006

AbstractThis investigation supplements the previously reported characterisation of 32 cultivars of Phaseolus vulgaris and led to results for 5 cultivars of Vicia faba and 3 cultivars of Pisum sativum. Moreover, proteins of S1 fractions of commercial seeds of three Phaseolus vulgaris, two Vicia faba and three Pisum sativum cultivars were fractionated; electrophoretic patterns obtained for the albumin fractions (F1) are characteristic for the species used. By fractionation, three different globulin fractions (F2‐F4) are obtained; after electrophoresis optimum cultivar differences appear in the legumin patterns (F2).