bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physico‐chemical studies on the application of insecticides to sheep fleece. VIII.—Reactions between Natural Fleece and Anionic Wetting Agents
Authors: Addison C. C. , Furmidge C. G. L. 
Published: November 2006

AbstractThe paper describes variations in the interfacial activity of aqueous solutions of anionic wetting agents which occur on addition of natural fleece. The results are compared with those already described for cationic wetting agents. The influence of concentration, chain length and positive ion of the anionic compound, and time of immersion of the fleece, has been studied. Differences between anionic and cationic systems can be attributed mainly to the greater solubility of the long‐chain complex C+A‐ formed by reaction between the soluble constituents of suint and the wetting agent.
Studies on composts prepared from waste materials. III.—Nitrification in Soil
Authors: Mattingly G. E. G. 
Published: November 2006

Abstract1. The mean proportion of nitrogen in 23 samples (representing 18 different composts) that nitrified in soil in 5 and 13 weeks was found to be 9.3 and 10.6% of the total nitrogen; this difference was not statistically significant.2. The amount of nitrogen in composts that nitrified in soil in 5 and 13 weeks correlated significantly with the amount of organic plus inorganic nitrogen in the composts that was soluble in cold O.IN‐hydrochloric acid.3. The percentage of the total nitrogen that nitrified in soil in 13 weeks was closely correlated with the nitrogen content of the organic matter in the compost for composts prepared from similar materials (sewage sludge and straw). There was no similar correlation, however, for composts from different materials (sewage sludge and town's refuse, coir fibre, cotton‐waste, etc.).
COMPOSITIONAL CHANGES IN ZAGLOUL DATES THROUGHOUT THE DIFFERENT STAGES OF MATURITY
Authors: Ashmawi Hassan , Aref Hussein , Hussein Abd El Aziz 
Published: November 2006

AbstractThe maturation period of Zagloul dates, representing the red‐type of fresh dates, was classified into four stages: ‘green’, ‘turning’, ‘fully coloured’ and ‘discoloured’ instead of the three stages designated by the Mesopotamian native terms of ‘Kimri’, ‘Khalal’, and ‘Rutab’. Analyses of dates during the maturation period are presented, from which it is seen that total sugars increased up to the ‘full coloured’ (edible) stage and thereafter decreased. Changes in the other constituents are briefly discussed.
Recent advances in the determination of phosphate in fertilizers
Authors: Donald R. , Schwehr E. W. , Wilson H. N. 
Published: November 2006

AbstractExisting statutory methods for the determination of phosphate in fertilizers are discussed and their defects pointed out. Four recent methods which have been in constant use are described in detail and the standard deviations indicated. The respective advantages of these methods in the laboratory and their comparative costs per determination are discussed. These methods are recommended for consideration as standard methods.
The influence of dietary carotene on the mortality pattern of fowl with some observations on the influence of condensed fish solubles
Authors: Coles R. , Gordon R. F. , Chubb L. G. , Cumber F. 
Published: November 2006

AbstractAn investigation was carried out on the incidence of mortality from avitaminosis‐A and the depression in egg production consequent upon feeding laying stock with vitamin‐A‐deficient rations, using stock known to be susceptible to fowl paralysis and avian leucosis and in which the death rate from these diseases was high. This was decided upon as there have been many cases recorded where the liver of birds succumbing to these diseases has contained amounts of vitamin A greatly below normal, and the suggestion has been made that a low level of dietary vitamin A might promote increased mortality from these diseases.No consistent correlation was found between deficiencies of dietary vitamin A and the incidence of paralysis and avian leucosis. With low levels of carotene (500 i.u. of vitamin A/lb.) a marked death rate from avitaminosis‐A did not occur until 5 to 8 months after feeding the deficient diet which was begun at the 31/2‐month‐old stage. Egg production showed an initial delay of between 4 and 6 weeks, but a marked depression was not manifest until well into the season. Increase of mortality from avitaminosis‐A and further depression of egg production occurred when a vitamin‐A‐deficient diet was supplemented with fish solubles, but this was not apparent with diets having high levels of vitamin A. It is tentatively suggested that the destruction of vitamin A by animal protein may be caused by some factor in the water‐soluble part of animal protein.
Contra‐flow drying of beds of wheat
Authors: O'Callaghan J. R. 
Published: November 2006

AbstractDiscussion of previous work suggests that the contra‐flow principle is suitable for efficient through‐air‐drying of beds of wheat. A design method, based on parameters reported for the drying of single‐grain layers of wheat, is proposed and experimentally verified to forecast the performance of a contra‐flow wheat dryer. This method is used to show the effects of the major variables on the performance of such a dryer.
Nutritive value of leaf protein concentrates. I.—Effect of addition of cholesterol and amino‐acids
Authors: Cowlishaw S. J. , Eyles D. E. , Raymond W. F. , Tilley J. M. A. 
Published: November 2006

AbstractThe value of leaf protein concentrates as supplements to cereal diets for chicks has been studied using the ‘gross protein value’ technique. Protein concentrates from different crops have been found to vary widely in nutritive value, but have in all cases been inferior to casein. Concentrates from lucerne contained a factor depressing chick growth, the effect of which was counteracted by adding cholesterol to the diets. This factor was not found in concentrates from Italian ryegrass or white clover. The addition of lysine increased the value of diets containing leaf protein concentrates, possibly because the lysine present in the latter was partly unavailable through low digestibility of the proteins or chemical combination.
Nutritive value of leaf protein concentrates. II.
Authors: Cowlishaw S. J. , Eyles D. E. , Raymond W. F. , Tilley J. M. A. 
Published: November 2006

AbstractLeaf protein concentrates were treated in various ways in an attempt to improve their nutritive value, as measured by the “gross protein value” technique with chicks. Washing with hot water improved the value of some lucerne concentrates by removing a water‐soluble toxic factor. No appreciable improvement was obtained by: (a) varying pH of precipitation of curd, (b) different methods of drying the wet curd, or (c) solvent extraction of pigments, waxes, etc. Dried whole juice and alkali‐soluble protein had low nutritive values. The leaf protein concentrates differ considerably in “gross protein value”, but all are inferior to the better animal protein concentrates.
The destruction of vitamin e in flour by chlorine dioxide
Authors: Moore T. , Sharman I. M. , Ward R. J. 
Published: November 2006

AbstractChemical estimations of the tocopherols present in wheaten flours treated with chlorine dioxide, or untreated, have been made by a method which allows the separation of the different forms of the vitamin. The chlorine dioxide caused almost complete destruction of each of the tocopherols. Biological tests demonstrated that untreated flour, when included as the main component of the diet of rats, contains enough tocopherol to satisfy their requirements. Rats developed various signs of avitaminosis E, however, when they were given a similar diet containing flour which had been treated with chlorine dioxide. Enough tocopherol survived during the baking of bread from untreated flour to suffice the requirements of rats. Improvement with potassium bromate or ascorbic acid did not appear to decrease the tocopherol content of bread, but some destruction was caused by the aeration process of breadmaking.
The digestibility by adult fowls of wheat fine middlings, maize germ meal, maize gluten feed, soya‐bean meal and groundnut meal
Authors: Bolton W. 
Published: November 2006

AbstractThe digestibility coefficients for the various carbohydrate fractions in wheat fine middlings, maize germ meal, maize gluten feed, soya‐bean meal and groundnut meal were determined. These fractions included the conventional nitrogen‐free extractives and crude fibre, and also sugar, starch, pentosan, cellulose and lignin. Sugar and starch were completely digested, cellulose and lignin were indigestible whilst the digestibility coefficient of the pentosan varied from 5.6 in maize germ meal to 36·5 in wheat fine middlings.
Metallic components of fruit juices. I.—Copper as a factor affecting sedimentation in bottled apple juices
Authors: Kieser Margaret E. , Pollard A. , Timberlake C. F. 
Published: November 2006

AbstractStorage deposits in bottled pasteurized apple juices have been found to consist mainly of degraded juice phenolic compounds, protein material and ash components. The presence of copper in low concentrations promotes sedimentation and leads to the formation of deposits of high copper content: the effect of copper is partly inhibited by the presence of sulphur dioxide. Of the other metals tested only tin was found to increase sedimentation and to appear in significant amounts in the deposits. Studies of juice components in isolated systems suggest that the presence of copper is a main factor in deposit formation and that copper catalyses the degradation of juice phenolic substances, particularly of leucoanthocyanins and epi‐catechin, leading to their precipitation. A comparison is drawn between the storage deposits of apple juices and the non‐biological hazes of beer.
The use of tetrazolium salts for assessing the quality of iced white fish
Authors: Shewan J. M. , Liston J. 
Published: November 2006

AbstractThe use is described of the reagent 2‐p‐iodophenyl‐3‐p‐nitrophenyl‐5‐phenyltetrazolium chloride in a colorimetric method of assessing the quality of iced fish. The results are compared with those obtained from organoleptic examination, viable bacterial counts and the contents of trimethylamine and volatile bases.
A method for the microestimation of the nitrates in plant tissue and soil extracts
Authors: Murphy Roderick P. 
Published: November 2006

AbstractA method for the accurate estimation of nitrates in plant and soil extracts is described in which the nitrate is reduced to ammonia and the ammonia estimated by the Conway microdiffusion technique. This technique has been shown to compare favourably with the phenoldisulphonic acid method. In cases in which nitrate was added to both plant and soil extracts the added nitrate was completely recovered. The time required for the reduction was approximately 60 min. and the amount of alloy desirable was 0.2 g. for amounts of nitrate of the order of 10 μg. per 1 ml. of extract.
The expressible fluid of fish fillets. V.—Cell damage in fillets frozen from one side: The general picture
Authors: Love R. M. 
Published: November 2006

AbstractCell damage, as measured by the escape of deoxypentose nucleic acid (DNA) into the intercellular spaces, was studied in cod fillets frozen from one side at different speeds. Three distinct types of damage were revealed by peaks in the DNA/freezing time curves, at freezing times of about 27, 75 and greater than 125 minutes. Microphotographs of the muscle frozen in about 75 minutes showed that at this rate of freezing the changeover from intra‐ to extra‐cellular freezing was occurring. In fillets frozen from both sides it had previously been found that these conditions gave rise to much DNA escape. The other two types of damage are to be discussed later.
Animal fats. VII.—The component acids of fats from mouse, porcupine and rabbit
Authors: Gunstone F. D. , Russell W. C. 
Published: November 2006

AbstractInformation concerning rodent fats is extended to the component acids of mouse, porcupine and rabbit fats. Whereas mouse and rabbit fat accord with the general features of rodent fat composition, porcupine fat differs from the general pattern in several respects.
Tannins—their occurrence and significance
Authors: White Theodore 
Published: November 2006

AbstractThe extent to which tannin extract production is itself an agricultural operation is indicated and the distribution of tannins in the plant kingdom discussed. Present knowledge of the nature of the tannins is summarized and illustrated, by reference to specific extracts. The problem of the biological origin and function of tannins is discussed, particular reference being made to the effect of these substances on viruses. Brief mention is made of the effect of tannins on soils which they may disperse or aggregate to a marked extent.
Studies in fungitoxicity I.—Fungitoxicity of certain carbocyanines
Authors: Pianka M. , Hall J. C. 
Published: November 2006

AbstractThirty‐five carbocyanines were examined for fungitoxicity and some were found to be active. This newly found biological property was limited to carbocyanines of a fairly low molecular weight, and was dependent on the heterocyclic base or bases from which the carbocyanine was derived. Alkyl substituents enhanced the fungitoxicity of the dyes irrespective of their position. Tests with some dyes showed that these penetrated to the protoplasts of the spores, staining them irreversibly.
Systemic action of captan against Botrytis fabae (chocolate spot of broad bean)
Authors: Napier Eunice J. , Rhode A. , Turner Dorothy I. , Tootill J. , Dunn A. 
Published: November 2006

AbstractThe control of Botrytis fabae (chocolate spot of broad bean) effected by foliage and root applications of captan were examined. Captan applied to the dorsal surfaces only of leaves protected the ventral surfaces of the same leaves and also leaves both above and below the foliage to which it had been applied. These systemic antifungal effects showed marked persistence. When watered on to the roots, captan gave indications of a similar systemic protection of the foliage against the same pathogen.A nomogram is provided to facilitate calculation of fiducial limits from a population of different variance.
The availability of soil phosphate. IV.—the effect of nitrogen on the utilization of phosphate by Italian ryegrass
Authors: Yuen S. H. , Pollard A. G. 
Published: November 2006

AbstractIn pot and solution culture experiments with Italian ryegrass and oats and laboratory studies of soil, using Harlington medium loam and Buxted silty clay loam, repeated application of nitrogen as compared with a single addition was found significantly to promote the uptake of added fertilizer phosphate, but not that of difficultly‐soluble native phosphate, by ryegrass.In the very acid Buxted soil (pH 4.9), repeated use of physiologically basic nitrogen (NaNO3 and KNO3) more effectively increased the uptake of both native and added phosphates by ryegrass than did the physiologically acid nitrogen [(NH4)2SO4 and NH4C1]. In these cases the uptake of phosphate was positively related to that of nitrogen. The effect of nitrogen fertilizers in the slightly acid soil (pH 6.4) chiefly depended on their influence on soil pH, the uptake of phosphate being favoured by those increasing soil acidity.Comparison of various phosphate compounds containing ammonia showed that their efficiency in relation to the utilization of phosphate by ryegrass was closely associated with the ammonia content as well as with the uptake of nitrogen.Repeated addition of physiologically acid nitrogen decreased the acid‐extractable phosphate but increased the phosphate‐fixing capacity in the slightly acid soil, while physiologically basic nitrogen behaved in the reverse manner. None of the nitrogen treatments appreciably affected either the acid‐extractable phosphate or fixing capacity in the very acid soil, which had a low phosphate status and high fixing capacity.Results of solution culture with oat seedlings showed increased absorption of phosphate at pH 5.5–6.2 with maximum at pH 5.8–6.0. The intake of phosphate decreased sharply beyond the pH range 4.0–6.2.
An accelerated storage test for dehydrated vegetables
Authors: Gooding E. G. B. , Duckworth R. B. 
Published: November 2006

AbstractWhen dehydrated vegetables are stored at high temperatures (e.g. in the tropics) they eventually become unacceptable, in most cases because of the development of brown pigments. Testing for ‘tropical’ storage life is usually carried out at 37°, but preliminary tests on a number of different dehydrated vegetables suggested that the deterioration of culinary qualities (colour, flavour and texture) occurring in a certain number of days at 55° was approximately the same as that occurring in the same number of months at 37°. Further experiments on dehydrated potato have confirmed that there is a close correlation between the extent of browning developed under these two sets of conditions.
Studies of spray deposits. III.—factors influencing the level of ‘Run‐off’ deposits of copper fungicides
Authors: Somers B. 
Published: November 2006

AbstractThe deposits retained by artificial and leaf surfaces sprayed to beyond ‘run‐off’ have been investigated for Bordeaux, Burgundy, and cuprous oxide sprays, both with and without supplements. In no instance was the level of deposit found to be influenced by increased spraying beyond the ‘run‐off’ stage.It has been shown that at low concentrations representative wetting agents of anionic, cationic and non‐ionic type slightly lowered the amount of deposit at ‘run‐off’; at concentrations greater than those used in practice, serious reductions in deposit level were shown in some instances. The results emphasize the need, in spray formulation, for careful consideration of the type and concentration of wetting agent used. Supplements such as glycerol and gelatin, which increase the viscosity of the spray, produced no increase in deposit.In the absence of supplements, spray retention was found to increase with increasing spray concentration and with increasing wettability of the surface. These results suggest that Rich's theory of the adsorptive capacity of a leaf surface for Bordeaux deposits is not of general validity.
Some aspects of the texture of dehydrated fish
Authors: Connell J. J. 
Published: November 2006

AbstractThe two principal factors (micro‐structure of fibres and fibre substance) influencing the texture of dehydrated fish are examined in a number of different products. A highly porous micro‐structure seems to be necessary both for good texture and good reconstitution properties. The importance of cross‐links between the protein peptide chains in relation to texture is emphasized and evidence presented that hydrogen and disulphide cross‐links do occur in dehydrated fish.
The isolation and identification of hydroxymethylfurfural from stored canned plum syrup
Authors: Parkinson T. L. , Barker C. J. 
Published: November 2006

AbstractExamination of the ultra‐violet absorption spectrum of canned and bottled plum syrup showed that a new compound formed during storage, particularly at 37°. This substance has been extracted with ether, separated by paper chromatography and identified as hydroxymethylfurfural. Chlorogenic acid and its isomer, isochlorogenic acid, were also extracted by ether; hydroxymethylfurfural has been separated from the chlorogenic acids by the use of an ion‐exchange resin, and also by counter‐current distribution.
Lesser‐known indian vegetable fats. II.—linoleic‐rich fats
Authors: Subrahmanyam V. V. R. , Achaya K. T. 
Published: November 2006

AbstractFour linoleic‐rich seed fats of Indian origin, viz, those from the sweet orange, coffee (arabica variety), coffee (robusta variety) and teak, have been analysed for component fatty acids by ester fractionation. The comparatively saturated nature of tropical seed fats over their temperate counterparts is again revealed. Family relationships between orders is discussed.
The composition of feeding meat and bone meal
Authors: Pritchard H. , Smith Patricia A. 
Published: November 2006

AbstractFour typical feeding meat and bone meals have been comprehensively examined. The high mineral content of the meals, as it consists mainly of Ca3(PO4)2, is a valuable contribution to the nutritive qualities of the material as the Ca/Pratio is ideal. All the meals contain significant quantities of vitamins of the B complex. The quantities of riboflavin, nicotinic acid, vitamin B12 and choline fall as the ash content increases. The essential amino‐acids are all present and the protein fraction is rich in lysine which makes the material valuable for balancing ingredients from vegetable sources in the compounding industry.
Bitter principles of the cucurbitaceae. VII.—the distribution of bitter principles in this plant family
Authors: Rehm S. , Enslin P. R. , Meeuse A. D. J. , Wessels J. H. 
Published: November 2006

AbstractThe distribution of the twelve known cucurbitacins in 45 species, belonging to 18 genera, is reported. In certain species the cucurbitacins occur exclusively as glycosides. Variations of bitter principle content in different parts and with age and origin of a plant have been found. An association of cucurbitacin B with D, G and H, and of cucurbitacin E with I, J and K is indicated. The relation between bitter principle composition and taxonomic divisions is discussed.
Mycological formation of fat. IV.—the component fatty acids of the fat produced by Penicillium soppii zal.
Authors: Singh J. , Philip Sudha E. , Walker T. K. 
Published: November 2006

AbstractThe fat produced by Penicillium soppii when grown in surface culture on a medium containing sucrose and mineral salts has a very low content of free acid (0.6% as oleic acid). The component acids of this fat have been found to be: myristic, 0.3; palmitic, 22.0; stearic, 7.6; arachidic, 0.9; hexadecenoic, 3.3; oleic, 45.2; linoleic, 20.0; linolenic, 0.3 eicosenoic, 0.4% (w/w). In its content of linoleic acid the fat resembles ground‐nut oil.
Changes in organic acid content of perennial rye‐grass during conservation
Authors: Hirst E. L. , Ramstad S. 
Published: November 2006

AbstractThe more abundant of the non‐nitrogenous non‐volatile organic acids in extracts of perennial rye‐grass are quinic, malic and citric. Succinic acid and others are present in small amount. An investigation of changes taking place during ensilage and other conservation processes is described, lactic acid and the volatile fatty acids being determined simultaneously. In silage there is rapid and complete disappearance of malic and citric acid; this is also noted to a lesser extent during wilting and drying whereas, in grass preserved with metabisulphite, there is loss of malic acid alone.
Changes in carbohydrate, nitrogen and organic acid distribution in grass preserved with sodium metabisulphite
Authors: Macpherson H. T. , Wylam C. B. , Ramstad S. 
Published: November 2006

AbstractSodium metabisulphite appears to be an effective preservative for grass, giving a fresh‐coloured, pleasant‐smelling material of higher pH than normal silage. The metabisulphite acts as a bacteriostatic agent, permitting little bacterial fermentation; very considerable proteolysis and hydrolysis of carbohydrate takes place without the losses of resultant units normally associated with bacterial fermentation. The hydrolysed protein appears almost quantitatively as amino‐acid and peptide with little ammonia formation, and the carbohydrates, including some from cell‐wall polysaccharides, accumulate as reducing sugars; the final concentration of these may be greater than the total water‐soluble sugar of the fresh grass. Similarly, there is a marked sparing action on the malic and citric acids. Changes in these components have been followed in some detail in grass ensiled with and without addition of metabisulphite. It is pointed out that consistent results will depend on intimate mixing of grass and reagent.