bluuebunny/crossref_metadata_2025_split huggingface dataset:
The magnesium nutrition of the dairy cow in relation to the development of hypomagnesaemia in the grazing animal
Authors: Storry J. E. , Rook J. A. F. 
Published: November 2006

AbstractRelative to the amount of magnesium deposited in the body each day in growth, or secreted each day in milk, the dietary supply of magnesium to the ruminant is invariably high, and as a consequence in the past much less attention has been given to the rǒle of magnesium in animal nutrition than to the rǒles of the sister elements, calcium and phosphorus. The increasing recognition that the hypomagnesaemia characteristic of the disorder of cattle known as ‚grass or lactation tetany’︁ or ‚grass staggers’︁ is due to a short‐term nutritional deficiency of magnesium has however, given a welcome impetus to studies on magnesium metabolism.
X‐ray powder diffraction data for solid solutions and double salts occurring in granular compound fertilisers
Authors: Coates R. V. , Woodard G. D. 
Published: November 2006

AbstractX‐ray powder diffraction data are given for a range of solid solutions and double salts based on the ions NH4+, K+, Ca2+, SO42−, NO3−, Cl−, H2PO4−. Methods for their preparation, and limits of composition, are given, and the formation of such complexes in granular compound fertilisers is discussed.
The hydrolysis of grass hemicelluloses during ensilage
Authors: Dewar W. A. , McDonald P. , Whittenbury R. 
Published: November 2006

AbstractThe production of reducing sugars, resulting from the incubation of a hemicellulose prepared from Lolium perenne (perennial ryegrass), with enzymes extracted from Lolium perenne, Lolium italicum (Italian ryegrass) and Dactylis glomerata (cocksfoot) was measured over a range of temperature, pH and time. Each of the three enzymes had an optimum pH of 6 but the optimum temperature ranged from 30° to 43°. There was a significant interaction between high temperature and low pH, both tending to suppress enzyme activity. Appreciable amounts of reducing sugars were also produced from hemicelluloses by acid hydrolysis (pH 4) over a 90‐day period.Attempts to grow a number of strains of lactic acid bacteria using hemicellulose as an energy source were unsuccessful. The importance of these findings on the ensilage process is discussed.
Odour thresholds of some organic compounds associated with food flavours
Authors: Guadagni D. G. , Buttery Ron G. , Okano S. 
Published: November 2006

AbstractA simple technique for measurement of olfactory thresholds of odorous materials is described. Sensitivity and reproducibility of the method was good, but many precautions must be taken to insure reliability of results. Olfactory thresholds for a number of pure compounds, several of which were identified in potatoes, are presented. In general, sulphur compounds and short‐chain unsaturated aldehydes gave the lowest and highest thresholds, respectively. The thresholds of a homologous series of saturated aliphatic aldehydes decreased progressively with increase in chain length from C5 to C10. Similar results were obtained with a series of unsaturated aldehydes. Thresholds of some of the more potent compounds were less than 0.1 of a part per 109 parts of water.
The fatty acid composition of depot fats of the Somali sheep
Authors: Read W. W. C. , Awdeh Z. 
Published: November 2006

AbstractThe fatty acid composition of adipose tissues from different sites of the Somali sheep was examined by liquid‐gas chromatography. The deep‐seated fats were relatively simpler in the constituent acids than the subcutaneous fats and showed less variation (mainly in the 18 C acids) in the degree of saturation compared with subcutaneous and tail fats. Relatively high concentrations of odd‐number and branched chain acids were found in most subcutaneous fats and lower concentrations in the deep‐seated fats.It is suggested that factors in addition to temperature are necessary to account for variations in depot fat composition in different parts of the animal.The fat is considered not desirable for human food owing to its high degree of saturation.
Precursors of chocolate aroma
Authors: Rohan T. A. 
Published: November 2006

AbstractAttempts have been made to isolate from cocoa beans those components which, when heated, give rise to the characteristic aroma of chocolate. These chocolate aroma ‘precursors’ have been concentrated in a fraction, soluble in water, and methanol, which constitutes some 5% of the shell‐free bean, and which is composed of sugars, amino‐acids and flavonoids.
Inhibition of certain lactic acid bacteria by free and bound sulphur dioxide
Authors: Fornachon J. C. M. 
Published: November 2006

AbstractGrowth of two heterofermentative lactic acid bacteria (Lactobacillus hilgardii and Leuconostoc mesenteroides) isolated from wine, was inhibited in a medium to which sulphurous acid and an excess of acetaldehyde had been added. It was found that the bacteria rapidly attacked the aldehyde and liberated sufficient free sulphur dioxide to prevent further growth. A homofermentative bacterium (Lactobacillus arabinosus) consumed much less aldehyde than the two heterofermentative organisms, but nevertheless failed to grow in the presence of 100 p.p.m. of bound sulphur dioxide.The significance of these results in relation to the malo‐lactic fermentation in wines is discussed.
Non‐enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning
Authors: Burton H. S. , McWeeny D. J. , Biltcliffe D. O. 
Published: November 2006

AbstractThe browning potentialities of a number of carbonyl compounds has been examined. From the results it is clear that most rapid browning with a reactive nitrogen function occurs with straight chain αβ‐unsaturated aldehydes. When the conjugated unsaturation is within a ring structure, as in the furfurals, chromophore development is slower. When the unsaturated centre is substituted, the browning rate is much reduced. Saturated carbonyl compounds are of relatively low browning potential.The retardation in the browning of carbonyl/amino systems caused by sulphites is due to combination of the sulphite both with the carbonyl group and with unsaturated centres. The latter reaction probably occurs by an ionic mechanism in the case of αβ‐unsaturated carbonyl compounds.Inactivation of sulphites as browning reaction inhibitors occurs through combination at sites of unsaturation to form sulphonates, which do not readily yield SO2 on acid hydrolysis by the Monier‐Williams technique. This explains the loss of sulphites observed on storage of foodstuffs, and the observations that sulphite loss is not matched by concomitant equivalent sulphate development or loss of volatile sulphur, or by the formation of free sulphur.
Cooling bulk grain in the British climate to control storage insects and to improve keeping quality
Authors: Burges H. D. , Burrell N. J. 
Published: November 2006

AbstractA study of the properties of bulk grain, the heat production of insects and their rates of breeding shows that the cooling of grain in bulk by aeration should control granivorous insects. The grain temperature needs to be lowered to 17–22°, depending on the species of insect. Deterioration of the grain, particularly of its viability, must be avoided, before, during and after cooling by aeration; safe combinations are given for grain moisture content, storage temperature and storage time. Laboratory‐scale aeration experiments indicate that barley will not absorb moisture unduly if aerated with untreated air when the atmospheric relative humidity does not exceed 75% in autumn or 80% in winter.An example of the successful cooling of large bulks of malting barley by aeration with fans in commercial stores is described. Aeration for 56–94 h. at the rate of 0.16 cu. ft./m. of air per bushel of grain, in one to three stages, cooled 240,000 bushels (6000 tons) of malting barley in five fairly shallow stores within 3 months of the start of loading. Grain was cooled most quickly along the shortest distances between the aeration duct and the surface of a bulk.On the basis of a review of weather information for 12 years the British Isles were divided into three regions, good, satisfactory and doubtful for aeration. The barley stores described were in the good region. Design of aeration systems for British weather conditions is discussed, including automatic control of aeration.It is concluded that in British conditions cooling by in‐store aeration is a reliable, labour‐saving, economic method of avoiding the trouble caused by granivorous insects in stores of cereal grains. It should also enable some economies in the amount of drying or of cooling in dryers to be made. Of the cooling methods considered, in‐store aeration is the most economical method of cooling the grain.
The insoluble cell wall polysaccharides of strawberries during the later stages of ripening and after preservation and storage under commercial conditions
Authors: Wade P. 
Published: November 2006

AbstractPreparations containing the insoluble cell wall have been isolated from two varieties of strawberries at three stages during the ripening of the fruit and at intervals during 40 weeks' storage of fruit preserved under commercial conditions by (a) freezing, (b) sul‐phiting or (c) canning. The component anhydro‐sugars and ester groups making up the polysaccharide fraction of the preparations were determined. The results obtained suggest that marked changes in the texture of the strawberries occurring at various stages of the investigation were not accompanied by large changes in the composition of the insoluble cell wall polysaccharides.
Factors affecting the nutritive value of fat for calves. I.—the mode of incorporation into milk diets
Authors: Raven A. M. , Robinson K. L. 
Published: November 2006

AbstractThe merits of different methods of incorporation of fat into milk diets for calves were studied by determining the apparent digestibility of the fat and its ability to promote a high efficiency of nitrogen retention. All the diets were reconstituted with water and fed in liquid form.Butterfat included in a diet by melting and then blending with spray‐dried separated‐milk powder had an average digestibility of 71.8 ± 5.9% compared with 95.2 ± 1.5% for the butterfat in a spray‐dried whole‐milk powder. The poorer digestibility was associated with markedly lower nitrogen retention. The inclusion of 3.3% of lecithin in the blended butterfat increased the average digestibility of the fat to 88.3 ± 4.2% and also brought about a substantial improvement in nitrogen retention.Palm‐kernel oil in an homogenised spray‐dried milk powder had a mean digestibility of 94.1 ± 1.4%. An addition of 3.3% of lecithin to the oil was associated with a slightly higher digestibility (96.3 ± 1.0%).Tallow containing 3% of added lecithin had a mean digestibility of 70.7 ± 4.44; when melted and then blended with spray‐dried separated‐milk powder compared with 86.8 ± 2.2% when in an homogenised spray‐dried milk powder.It was concluded that, for optimum digestibility of fat in filled (lipid supplemented) milk diets, the fat must be adequately homogenised. Since the inclusion of lecithin is associated with slightly higher digestibility of homogenised fat, its addition is considered desirable to ensure maximum digestibility of the fat.The mean digestibility of tallow added to reconstituted spray‐dried separated milk as a concentrated fat homogenate containing emulsified tallow 30%, separated‐milk solids 3% and water 67% was 85.7 ± 2.5%, compared with 86.5 ± 3.4% for tallow in a reconstituted homogenised spray‐dried powder.
Further investigations of chemical concentration gradients in apples
Authors: Wilkinson B. G. , Perring M. A. 
Published: November 2006

AbstractPrevious results are confirmed. There are high concentrations of minerals in the outer 0.5 mm., a fall to minimum values in the outer cortex, and then again higher values in the core region of apples. Relative to the rest of the tissue, magnesium, calcium and nitrogen are in very high concentration in the peel.If the peel is excluded, alcohol‐soluble matter (which is mainly sugar) and starch are the only fractions which showed a steady decrease in concentration from outside to inside.There were no obvious differences in the distribution patterns between two samples of apples with different keeping qualities.Apart from a considerable loss of free acid from the peel, there were no great changes in concentration patterns after storage for about 10 weeks at 0°.It is concluded that there will be inaccuracies if it is assumed that analysis of portions of tissue will give the same results as analysis of the whole fruit.
Determination of water‐soluble carbohydrates in grass
Authors: McDonald P. , Henderson A. R. 
Published: November 2006

AbstractA simple method involving a single extraction procedure is given for the determination of water‐soluble carbohydrates (sugars + fructosans) in grasses. Factors such as storage of grass samples and clarification, hydrolysis and storage of extracts are discussed. The method is likely to have a routine application in silage studies where a measure of fermentable carbohydrates is required.
Stretching characteristics of gluten washed from air‐classified fractions of english and manitoba wheat flours
Authors: Kaminski E. , Halton P. 
Published: November 2006

AbstractThe rate of stretching under constant load of gluten washed from different air‐classified fractions of flour is greatest for gluten from a 35–63‐μ fraction and least for that from fractions containing particles less than 35 μ in size.Comparable differences in the resistance to stretching on a ‘Research’ extensometer have been found for starch‐gluten doughs.Variations in the Resistance‐Extensibility relationship of the unyeasted doughs together with the results of extensometer tests made on fermented starch‐gluten doughs suggests that gluten from different flour fractions varies in its state of oxidation rather than in strength.
Component fatty acid analyses by reversed‐phase partition chromatography
Authors: Subbaram M. R. , Rajagopal N. S. , Paulose M. M. , Subbarao R. , Roomi M. W. , Achaya K. T. 
Published: November 2006

AbstractAnalysis by RPPC on silicone‐impregnated Celite using aqueous acetone of different concentration for elution was first standardised with good results for artificial mixtures of pure fatty acids. Seed and kernel fats containing various fatty acids, including those from the Palmae, Rhamnaceae and Guttiferae (usual fatty acids), Malvaceae (epoxyoleic acid), Cruciferae (erucic acid) and Euphorbiaceae (ricinoleic acid) were then examined. Fats analysed for the first time include those from castor hulls, and from seeds of date, roselle, hollyhock, garden cress and turnip. Considerable differences from earlier analysis were found for seed fats of Zizyphus jujuba, Indian cottonseed of three Gossypium varieties, Indian toria (rape) and radish.
Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their value as indices of freshness and of inosine 5′‐monophosphate concentration
Authors: Jones N. R. , Murray J. 
Published: November 2006

AbstractIon‐exchange chromatographic procedures were modified so that non‐phosphorylated derivatives in muscle extracts could be separated rapidly from nucleotide precursors. Separations were effected either by filtration through a resin bed or by the shaking of extracts at appropriate pH with resin. Nucleotide dephosphorylation was calculated from ultra‐violet absorption measurements before and after treatment. The performances of the procedures were compared with that of the fractionation of extracts with barium. The validities of these rapid analyses as indices of absolute nucleotide breakdown, inosine 5′‐monophosphate concentration and freshness, are discussed.
Composition studies on tobacco. XX.—Bases of cigarette smoke
Authors: Schmeltz Irwin , Stedman R. L. , Chamberlain W. J. , Burdick D. 
Published: November 2006

AbstractThe major components in the basic fraction of cigarette smoke studied herein were pyridine, isomeric picolines, 3‐vinylpyridine, nicotine, nornicotine, myosmine and 2,3′‐bipyridyl. Evidence for the presence of several isomeric lutidines, pyrrole, nicotinonitrile, 3‐ethylpyridine, methyl 3‐pyridyl ketone, metanicotine and anabasine was also obtained. The levels of the major bases in smoke from blended or unblended flue‐cured, burley, Maryland and Turkish cigarettes showed some differences which were discussed. The amounts of certain bases in the smoke from flue‐cured cigarettes having different organoleptic properties were determined and possible relationships between smoke flavour and chemical composition were discussed.
The degradation of malathion on stored maize and wheat grains
Authors: Rowlands D. G. 
Published: November 2006

AbstractMaize and wheat treated with malathion was stored in sealed jars for 6 months and analysed monthly for malathion and its derivatives. Dimethyl phosphorothiolothionic acid, malathion mono‐acid and malathion di‐acid were identified by thin‐layer chromato‐graphy, but malaoxon and its corresponding derivatives were not detected. The breakdown of malathion under these conditions appears to be hydrolytic rather than oxidative, or both.
The role of wheat flour pentosans in baking. II.—Effect of added flour pentosans and other gums on gluten‐starch loaves
Authors: Cawley R. W. 
Published: November 2006

AbstractLoaves made from gluten and starch alone were inferior in volume and texture to loaves made with the addition of flour solubles. The effect of flour solubles was destroyed by enzymes which degrade polysaccharides but was unaffected by an active protease.Other viscous gums were tested for effectiveness in improving the volume of gluten‐starch loaves. A wide range was effective, but some had no effect.
The prevention of browning during drying by the cold dipping treatment of sultana grapes
Authors: Radler F. 
Published: November 2006

AbstractThe activity of an active polyphenol oxidase which is mainly located in the skin of sultana grapes decreases during ripening, but it is still active at full maturity. It is suggested that the browning of untreated grapes during drying is mainly caused by this enzyme. The dipping process, used to increase the drying rate, prevents browning, but it does not affect the enzyme or its activity directly. The drying rate is increased without a corresponding increase in oxygen uptake of the fruit, so that it is concluded that the enzyme is unspecifically inhibited by rising sugar concentrations, and not by components of the dipping solution. The prevention of browning of drying grapes can be achieved by an increased drying rate without dipping treatment.A mutant “Bruce's Sport” of the grape variety Thompson's seedless, which yields light‐coloured raisins, does not contain an active polyphenol oxidase, but contains similar amounts of phenols.
Determination of the water activity of some hygroscopic food materials by a dew‐point method
Authors: Ayerst G. 
Published: November 2006

AbstractA dew‐point apparatus for the determination of the water activity of stored foods and other substances is described and its precision assessed. The results of measurements at two temperatures and over a range of moisture content on a number of varieties of foods are presented; they are discussed in relation to the phenomenon of hysteresis and used to test two published equations relating water activity to moisture content and temperature.
The composition of Bombacopsis glabra seed oil
Authors: Cornelius J. A. , Hammonds T. W. , Shone G. G. 
Published: November 2006

AbstractThe fatty acid composition of the oil has been examined and found to contain 34·5% of the cyclopropenoid acid sterculic acid, 43% of palmitic acid and small quantities of stearic. oleic and linoleic acids.
Protein denaturation in frozen fish. X.—changes in cod muscle in the unfrozen state, with some further observations on the principles underlying the cell fragility method
Authors: Love R. M. , Aref M. M. , Elerian M. K. , Ironside J. I. M. , Mackay Eleanor M. , Varela M. G. 
Published: November 2006

AbstractA study was made of the changes in the muscle proteins that occur when cod are kept in ice, using both protein extractability in salt solution and ‘cell fragility’ values as criteria. The results by the two methods did not agree, and the reason for this is discussed with the aid of photomicrographs of homogenates of cod muscle. It appears that changes in extractability are the consequence of a binding together of structural protein molecules and perhaps myofilaments, while a binding together of myofibrils is the agent causing changes in cell fragility readings. Cold storage changes the fragility of the cells (breakdown to fibril level), while bacterial action during stowage in ice changes the fragility of the myofibrils.
Studies on rumen metabolism. IV.—effect of carbohydrate on ammonia levels in the rumen of pasture‐fed cows and in rumen liquors incubated with ryeǵrass extracts
Authors: Robertson J. A. , Hawke J. C. 
Published: November 2006

AbstractPaired feeding of rumen‐fistulated cows showed that 7.4‐14.8% increases in nitrogenous constituents in pasture led to higher maximum concentrations of ammonia in the rumen 2–4 h. and higher minimum values 6 h. after feeding. Infusion of 500 g. of starch into the rumen was not always effective in lowering ammonia content to the control levels when additional nitrogen, equivalent to about 130–160 g. of protein each feeding period, was included as a pasture constituent. In general, 900 g. of starch in similar conditions led to ammonia levels of the same order as recorded in the controls. Infusion of starch did not increase VFA concentrations.Incubation of rumen liquor with ryegrass extract gave rapid production of ammonia. This could be largely prevented by the addition of galactose, sucrose, lactose and glucose. The results suggest that one of the factors that can limit the utilisation of pasture protein is likely to be the amount of soluble sugars and other readily hydrolysed carbohydrate available in the pasture.
Chlorophyll bleaching by legume seeds
Authors: Holden Margaret 
Published: November 2006

AbstractLegume seeds and extracts made from them bleached chlorophyll in the presence of long‐chain fatty acids. The most effective acids were substrates for lipoxidase, but oleic acid and even palmitic and stearic acid were also active. The bleaching was inhibited by commercial antioxidants.Chlorophyll was bleached by extracts which had lipoxidase activity but not by purified lipoxidase preparations. Addition of lipoxidase to seed extracts stimulated bleaching 2‐ to 3‐fold with linoleic acid but only slightly with oleic acid.The optimum pH for bleaching was about 6, and for linoleate hydroperoxide formation was near 8. Evidence is given that at pH 6 hydroperoxide was being destroyed.Chlorophyll appears to be bleached by co‐oxidation during a chain reaction involving peroxidation of fatty acid and the breakdown of hydroperoxide by a heat‐labile factor.
Sarcomere length of free and restrained bovine muscles at low temperature as related to tenderness
Authors: Herring H. K. , Cassens R. G. , Briskey E. J. 
Published: November 2006

AbstractTenderness of semitendinosus and psoas major bovine muscles was markedly affected by: (1) allowing the muscle to undergo rigor mortis and the associated contraction, following pre‐rigor excision, or by (2) pre‐rigor excision followed by restraint in a stretched state while the muscle undergoes rigor mortis. The extent of stretch or contraction induced by pre‐rigor treatment was reflected by the sarcomere length. The average sarcomere length of the semitendinosus and psoas major muscles differed widely when samples were removed post‐rigor from the carcass. The data indicate that the state of contraction (measured by sarcomere length), when altered in different portions of the same muscle by treatment, or when varying naturally in different muscles, was associated with tenderness.