bluuebunny/crossref_metadata_2025_split huggingface dataset:
Heat treatment of coconut meats and coconut meal
Authors: Samson S. J. A. S. 
Published: November 2006

AbstractIn attempts to determine the heat tolerance of coconut meats and coconut meal, samples were subjected to several temperatures far varying lengths of time. Properties evaluated were browning (by visual observation), odour, lysine destruction, protein solubility at pH 2, 8 and 10·5, and nitrogen solubility index.Solubility studies suggest that fresh coconut meats can tolerate up to 100°c air temperature (coconut layer temperature, 78–83°c) without significant loss of protein solubility. At 110°c air temperature, there is loss of solubility at pH 2 and 8, and at 120°c protein solubility significantly decreases under all the pH conditions examined. Data indicate a marked loss of lysine availability upon heating coconut meats with hot air at 120°c.Coconut meal can tolerate 105°c air for at least 60 min without significant loss of protein solubility. At higher temperatures (120°c for 15 min or longer), protein solubility decreased. Unavailable lysine data indicate that heating at 120°c for 60 min markedly decreases lysine availability.
Factors affecting leaf starch levels in some temperate grasses
Authors: Wilson D. , Bailey R. W. 
Published: November 2006

AbstractLeaf starch was measured, by a specific enzyme method, in Lolium sp., Festuca arundinacea and Dactylis glomerata grown in the field and in contrasting temperatures of two controlled environments. Starch levels of over 4% of the dry weight and 50% of the total hot‐water‐soluble carbohydrate (TSC) were recorded. Levels differed significantly between and within species, but populations of each species from N. Europe amd Mediterranean regions were not consistently different. There was more starch in cool than warm conditions and it increased during light and decreased during dark periods. However, there was no consistent temperature effect on starch accumulation during 7 h light in several L. perenne plants. D. glomerata leaves contained more starch (over 4 %) but less TSC than L. perenne.
In vivo and in vitro digestible fractions in forage
Authors: Moir K. W. 
Published: November 2006

AbstractFaeces and the residues from the in vitro digestion of 13 forages were sequentially extracted with acid‐pepsin, ethyl alcohol, hot water and diethyl ether and the quantity of the extracts was adjusted to a protein‐free basis and expressed per 100 g of original forage organic matter. Undigested material inin vivo and in vitro experiments were respectively, 3·37 and 1·88 g (±0·12) for ethyl alcohol extracts, 1·13 and 1·10 g (±0·05) for hot water extracts, 0·15 and 0·12 g(±0·02) for diethyl ether extracts and 1·44 (±0·22) and 0g for 0·1 N‐HCI extracts. The difference between values for in vivo and in vitro experiments was considered to represent endogenous material present in faeces.
Ripening of apples during storage: III.—Changes in chemical composition of Golden Delicious apples during the climacteric and under conditions simulating commercial storage practice
Authors: Knee M. 
Published: November 2006

AbstractGolden Delicious apples were harvested pre‐climacteric and samples of fruit were stored in air at 12°C, air at 3°5°C,5% CO2/3 % O2 at 3·5°C and 2%O2at 3°5°C. Chlorophyll and carotenoid in the fruit peel, alcohol‐soluble carbohydrate, titratable acidity and polysaccharide components of the alcohol‐insoluble residue of the fruit cortex were estimated after periods of storage.In fruit stored in air at 12°Cchlorophyll decreased and carotenoid increased rapidly, neutral pectic polysaccharides decreased and soluble polyuronide increased in the early stages of storage. At 3°5°C the pigment changes were retarded and further so in the modified atmosphere; loss of neutral polysaccharides occurred rapidly at first under all conditions but was arrested in 5 % CO2/3 %O2; increase of soluble polyuronide occurred with little delay at 3°5°Cin air, after 113 days in 2%O2and was not observed in 5 % CO2/3% O2. Loss of sugar and acid were retarded at the lower temperature and further retarded by modified atmospheres.The implications of these results for commercial storage are discussed and an attempt is made to relate them in the developmental physiology of apple fruits.
Micro‐method for determination of non‐N‐terminal lysine in milk and similar products
Authors: Holm H. 
Published: November 2006

AbstractA quantitative method for estimating ε‐DNP‐lysine in milk and similar products is described. Interference of ‘low molecular weight’ carbohydrates is avoided by gel filtration prior to dinitrophenylation and hydrolysis of the DNP‐proteins. Thin‐layer chromatography is used for separating and isolating the ε‐DNP‐lysine.
Root cation‐exchange capacity and organic acid content of tops as indices of varietal yield
Authors: Crooke W. M. , Knight A. H. 
Published: November 2006

AbstractHigh positive correlations have been obtained relating the mean relative yields at maturity of sixteen varieties of leek (Allium ampeloprasum) from seven field trials in Scotland to the cation‐exchange capacity of their roots, and to the organic acid content of their tops measured at an early stage of growth. The results are in agreement with published findings for sugar‐cane and suggest that the root cation exchange capacity may be a useful index of yield potential.
Effect of arachis oil on the conservation of heavily wilted herbage ensiled in plastic containers I.—Effect on silage fermentation quality, nutritive value, nutrient losses and intake by sheep
Authors: Jackson N. 
Published: November 2006

AbstractArachis oil was added to heavily wilted herbage of approximately 40% dry matter, before ensiling in polyethylene containers. The oil was added at a mean level of 4·16% of the total dry matter ensiled. The mean dry matter loss from the two control and the two oil‐treated silages teas approximately 13%. There was a lower loss as inedible waste in the oil‐treated silages and mould growth appeared to be inhibited by the oil. There was a lower percentage of butyric acid and propioiuc acid in the oil‐treated silages than in the control silages, this effect being statistically significant. Ensiling resulted in a greater fall in digestibility of the control material than in the oil‐treated material. The oil‐treated silages had higher metabolisable energy contents than the control silages but the dry matter intakes of both silages by sheep were low.
Characteristics of the appearance of Meat: II.‐Uniform lightness and chromaticness spacing of the lean of sliced fresh bacon
Authors: Macdougall D. B. 
Published: November 2006

AbstractFresh bacon, manufactured from pork selected on the basis of the rate of post mortem glycolysis, was sliced at a series of slice thicknesses. The Kubelka and Munk colourant layer analysis was applied to the 1931 C.I.E. tristimulus values of the slices; the absorption and scatter coefficients were determined. The scatter coefficient varied with the logarithm of thickness. The coefficients for tristimulus value Y, the luminous reflectance, were linearly related to the coefficients for tristimulus values X and Z. The 1964 C.I.E. uniform colour space was calculated for infinite thickness and for thin slices, and the relative effects of variation in the two coefficients on the colour space were investigated. Unit change in the scatter coefficient had a larger effect than unit change in the absorption coefficient. Increase in absorption reduced lightness and changed the hue redwards for both thick and thin slices. Increase in scatter increased lightness and saturation at infinite thickness and also increased lightness for thin slices, but the, saturation was reduced.
Observations on the detection of dimethyl‐ and diethyl‐nitrosamines in foods with particular reference to alcoholic beverages
Authors: Williams A. A. , Timberlake C. F. , Tucknott O. G. , Patterson R. L. S. 
Published: November 2006

AbstractSimple polarographic and gas chromatographic methods commonly used for the detection of nitrosamines in model systems have been found to be inadequate when applied to a potable spirit. Although these methods indicated the possible presence of nitrosamines in the spirit, gas chromatography combined with mass spectrometry showed that compounds other than nitrosamines were responsible for the putative chromatographic peaks. After isolation by preparative gas chromatography, the compound responsible for the polarographic activity, interpreted as nitrosamine in the unconcentrated spirit, was shown to be furfural.
Comparison of the effect of phosphorus and nitrogen on copper‐deficient and ‐sufficient oats
Authors: Dekock P. C. , Cheshire M. V. , Hall A. 
Published: November 2006

AbstractFrom glasshouse experiments it seems probable that the more effective utilisation of nitrogen in the synthesis of protein with which copper may be associated is the reason for the increased severity of copper deficiency observed when phosphate is applied to oats growing on a peat medium of low copper content.
Determination of starch in plant material
Authors: Dekker R. F. H. , Richards G. N. 
Published: November 2006

AbstractStarch has been determined in the pasture legume Stylosanthes humilis (Stylo) by hydrolysis with amylo‐glucosidase and subsequent analysis for glucose with glucose oxidase. Prior gelatinisation of starch granules within the plant sample by water at 130°c gave low values and it was concluded that the complete solubilisation of starch by alkali was necessary, with subsequent neutralisation of the extract with acetic acid. It was shown that the alkali also extracted material which inhibited one or more of the enzymes involved in the subsequent glucose analysis, but this inhibition was removed by treatment of the extract with charcoal. Under the above conditions the high acetate concentration decreased the efficiency of the final glucose analysis, but this effect was readily corrected by use of appropriate blank solutions. The proposed method of starch analysis is relatively economical in time compared with previous methods and is believed to give more meaningful values for plants with low starch content.
Storage of grain in experimental silos functional principle, and reproducibility of results in simultaneous experiments and in experiments separated in time
Authors: Pedersen H. , Nergaard‐Pedersen P. E. , Glahn P.‐E. 
Published: November 2006

AbstractThe construction of experimental storage silos is described. Control of air humidity, temperature, air composition and quantity is possible with these: The influence of environmental factors on the life processes of cereal grain, microorganisms, and pests can be studied. Samples of the stored material can be taken during the experiment without disturbing the storage conditionsThe results of simultaneous experiments correspond well to those of experiments separated in time. The influence of environmental factors on microflora, germinating capacity and respiration is discussed.With the equipment here described it mil be possible to carry out reproducible storage experiments on seed, feedstuff, grain and vegetables etc., and to study the influence of exactly characterised changes in the environment on the keeping qualities of the stored material.
Storage experiments with barley at different moisture contents
Authors: Lund A. , Pedersen H. , Sigsgaard P. 
Published: November 2006

AbstractStorage experiments were conducted in specially constructed silos each containing 10 kg barley at different moisture contents under controlled conditions at 20°C. Barley at 12 and 14 % moisture stored satisfactorily without mould development during an experimental period of 30 weeks. At increasing moisture contents a good correlation was found between increases in mould growth, CO2 production and contents of reducing sugars, and decreases in non‐reducing sugars and in germinative capacity. At the higher moisture contents, temperature rise took place and the feeding quality to rats was impaired Among the storage moulds Aspergillus was the predominating genus at moisture contents up to about 18%, while Penicillium spp. were prevalent at higher moisture contents. At the highest moisture content(26%) Fusarium spp. also developed vigorously. After storage, the barley was steeped and sprouted in micromalting equipment; Fusarium and Aspergillus developed more vigorously than in the barley, particularly in green malt produced from barley with a high moisture content.
Relationship between blood linoleic acid and laying activity in the laying hen
Authors: Balnave D. 
Published: November 2006

AbstractRelationships between whole blood lipid and linoleic acid levels and various laying activity parameters were investigated using mature White Leghorn pullets. The only laying factor to show significant correlations with any of the whole blood lipid analyses was egg weight. Significant quadratic correlations were observed between egg weight and whole blood lipid concentration (P < 0·01), whole blood total lipid (P < 0·05) and whole blood total linoleic acid (P < 0·05). The differences in whole blood lipid levels were small, however, in comparison with those between laying and non‐laying hens.
The characterisation of some mushroom volatiles
Authors: Cronin D. A. , Ward Margaret K. 
Published: November 2006

AbstractA steam‐volatile extract, possessing a strong mushroom‐like odour, has been isolated from Agaricus bisporus, the cultivated white mushroom of the mushroom grower. The major volatile components present, viz., 3‐methylbutanal, 3‐octanone, oct‐1‐en‐3‐one, 3‐octanol, oct‐1‐en‐3‐ol, furfural, benzaldehyde, phenylacetaldehyde and benzyl alcohol, were identified by combined gas chromatography‐mass spectrometry, and several other components were either positively or tentatively identified. The properties of the mushroom‐like odour of oct‐1‐en‐3‐one and of the corresponding alcohol in dilute aqueous solution were examined.
Consumer testing of bacon from boar and gilt pigs
Authors: Rhodes D. N. 
Published: November 2006

AbstractUnsmoked Wiltshire cured bacon made from 240‐lb boar and 200‐lb gilt carcases was submitted to a consumer panel in 125 households, consisting of 387 persons. Judgments for odour, by the cook during frying and by the family members at table, showed negligible differences in acceptability of bacon from Large White boars and gilts and small differences in flavour of the gilt bacon from Landrace pigs. Less than 1% of the consumer panel differentiated unambiguously against boar bacon while accepting that from gilts.
Influence of pasteurisation, freezing and storage on properties of egg products made from eggs stored for 7 and for 28 days
Authors: Janssen H. J. L. 
Published: November 2006

AbstractThe influence of the age of eggs before breaking, pasteurisation, freezing and storage at —17°c and the method of whipping on the foaming power, foam stability and viscosity of liquid egg albumen and liquid whole egg were studied. The foaming power (relative volume of foam) and the foam stability were determined with the aid of a Hobart whipping machine N 50. The viscosity was measured with a Brookfield viscometer type LV.Liquid egg albumen from 28‐day‐old eggs had a better foaming power with better stability than that from 7‐day‐old eggs. The viscosity of the liquid egg albumen from 7‐day‐old eggs was higher than that from 28‐day‐old eggs. When pasteurised with aluminium sulphate, the foaming power and the foam stability of all liquid egg albumens increased. When pasteurised without aluminium sulphate, both properties increased for liquid egg albumen from 7‐day‐old eggs and decreased for that from 28‐day‐old eggs.During the first weeks of storage of the egg white at −17°C, the foaming power, foam stability and viscosity gradually increased.Whipping for 1 min at setting 2 and 2 mill at setting 3 yielded a higher foaming power and a higher stability of the foam than whipping for 1 min at setting 2 and then a few minutes at position 3 until visually the optimum had been reached. These differences were significant (P < 0·01) for the foaming power and foam stability.There was no significant difference between the foaming power and stability of the foam for liquid whole egg prepared from 7‐day‐old eggs and that from 28‐day‐old eggs.Pasteurisation (3 min at 65°c) gave a decrease in foaming power and foam stability and an increase in viscosity. These differences were significant (P < 0·07) for the foaming power and viscosity. Storage resulted in lower foaming power and higher foam stability. In this case, higher viscosity values were also obtained. The whipping method did not give any significant differences.
Removal by ultra‐violet lamp of ethylene and other hydrocarbons produced by bananas
Authors: Scott K. J. , Wills R. B. H. , Patterson B. D. 
Published: November 2006

AbstractA small, germicidal u.v. lamp was found to destroy ethylene produced by bananas. In addition to ethylene, the fruit produced ethane, propane, propene, isobutane, butane, butene‐2 and isopentane, which were also destroyed by the u.v, lamp.
A technique for the detection of low dose γ‐irradiation in cooked dutch shrimp (Crangon crangon) by disc protein patterns
Authors: Adriaanse A. 
Published: November 2006

AbstractCooked and peeled shrimps were irradiated under air at levels of 50, 100 and 300 krad. Disc patterns of salt‐extracted proteins of these samples showed a series of radio‐characteristic effects. Based on these effects, a method for the detection of low dose irradiation has been developed. In addition, the applied dose can be estimated.
The use of disc electrophoresis to evaluate protein changes accompanying exposure of perennial ryegrass (Lolium perenne L.) to cold hardening conditions
Authors: Draper S. R. , Watson S. E. 
Published: November 2006

AbstractPolyacrylamide gel electrophoresis has been used to separate the soluble proteins of leaves of perennial' ryegrass, harvested before and after exposure to cold hardening conditions. Extracts from plants which had been exposed to low temperatures and short day lengths contained more soluble protein than extracts of non‐hardened plants. The increase in protein content can be accounted for, at least in part by increases in certain specific, electrophoretically distinct, protein fractions. Similar changes were observed with each of the four varieties examined.
Changes in sugar phosphate and lactate concentration in trawled cod (Gadus callarias) muscle during frozen storage
Authors: Butt J. R. 
Published: November 2006

AbstractThe concentrations of glucose 1‐phosphate, glucose 6‐phosphate, fructose monophosphate, fructose 1,6‐diphosphate, pentose phosphate and lactate have been measured in the muscle of trawled cod. The effects on these compounds of storage in ice during the immediate post mortem period, of freezing at different rates pre‐ and post‐rigor and of storage at three sub‐zero temperatures for over a year have been determined.
The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions
Authors: Huelin F. E. , Coggiola I. M. , Sidhu G. S. , Kennett H. 
Published: November 2006

AbstractThe rates of anaerobic decomposition of ascorbic acid and the yields of furfural were measured from pH <0 to pH 6. Other products of decomposition were an unidentified reducing substance and 2,5‐dihydra 2‐furoic acid. Three reactions were distinguished: a reaction involving unionised ascorbic acid and catalysed by hydrogen ions, with furfural as the major product; a reaction involving both the unionised form and the monovalent ascorbate ion with an optimum pH near pK1 (4.2); and a reaction promoted by fructose, particularly at higher pH, The possible products of the last two reactions are discussed.
Fatty hormones in cotton fibers 1.—Their isolation and characterisation of the constituent fatty acids
Authors: Mandava Nagabhushanam , Mitchell J. W. 
Published: November 2006

AbstractA method for the large‐scale isolation of plant hormones from cotton fibers is described. Chemical euamination revealed that these are fatty substances. The constituent fatty acids in the hormones were determined by chromatographic and spectroscopic analyses which showed various fatty acids with 14–22 carbon atoms.
Leaching and nutrient uptake of tomatoes in peats
Authors: Prasad M. , Woods M. J. 
Published: November 2006

AbstractTwo lysimeter experiments were carried out under glasshouse conditions to study the leaching losses of nutrients. In the first experiment, losses of major nutrients using 3 types of peat were studied. In the second experiment losses of major elements plus boron and manganese were studied using 3 levels of watering.There was no difference between the peat types as regards leaching of nitrogen and potassium. The leaching of phosphorus from fen peat was considerably less than that of other types of peat, and was correlated with the iron and aluminium content of the peats. At higher levels of watering in moss peat the leaching of nitrogen, phosphorus and potassium caused reduction in the uptake of these nutrients and reduced potassium and acidity in the fruit. The leaching losses were greatest in the case of phosphorus, where a quarter of the applied fertiliser was leached at the moderate watering level. This rate of leaching could cause nutritional problems. The leaching of magnesium, boron and manganese even at the highest level of watering was not excessive. The uptake of nutrients by tomato plants in peat was higher than recorded by other workers.
Investigations on starches from major starch crops grown in Ghana: III.—Particle size and particle size distribution
Authors: Rasper V. 
Published: November 2006

AbstractTwo procedures (sedimentation and Coulter counter) were used for the particle size analysis of starches from major West African starch crops. Data obtained by both methods appears to be in good agreement for large‐granule starches, e.g. large granule yam (Dioscorea) starches. The Coulter counter method, however, appears to be oversizing with starches having most of the granules smaller than 20 μm. This was also confirmed by microscopic examination accompanying the size analysis of all tested samples. Good agreement was found between the size analysis results on Dioscorea starches and some of their physical properties that were affected by granule size. To some extent, size and shape of Dioscorea starches can be used as a basis for differentiation even between cultivars; starches from different cultivars of plantain (Musa paradisiaca L.) and cassava (Manihot utilissima Pohl.) did not show any significant differences.
Ethyl acetate and fusel oil determination in distilled spirits by gas‐liquid chromatography and confirmation by mass spectrometry
Authors: Martin G. E. , Caress E. A. 
Published: November 2006

AbstractA gas‐liquid chromatography (g.l.c.) method was developed for the determination of ethyl acetate, n‐propyl, isobutyl, primary active amyl and isoamyl alcohol using Carbowax 400 as a liquid phase. These compounds were determined with a single injection at isothermal conditions with a minimum of bleed from the substrate.The procedure described, has certain points of advantage over the Official A.O.A.C. method because of improved column efficiency and resolution as shown in the separation of primary active amyl and isoamyl alcohols. Mass spectrometry was used to identify the individual compounds and to show its feasibility in such types of analysis.
A procedure for the measurement of fats in foods
Authors: Southgate D. A. T. 
Published: November 2006

AbstractThe conditions for a rapid and reproducible procedure for the determination of fat in foodstuffs, based on extraction with a mixture of chloroform and methanol, are described. The procedures gives results comparable with those obtained by methods based on either acid or alkaline pretreatment of the sample and also provides an extract of the lipids in the food in a form suitable for qualitative investigations.