bluuebunny/crossref_metadata_2025_split huggingface dataset:
The component fatty acids and glycerides of coconut oils
Authors: Dale Amy Pauline , Meara M. L. 
Published: November 2006

AbstractSpecimens of coconut oil of Indonesian, Solomon Islands and Ceylonese origin have been found to contain the following fatty acids: caprylic 7.7,8‐1,7‐3; capric 9.7,8‐1,7.5; lauric 45.0,46.3,47‐8; myristic 18.0, 17.4, 18‐9; palmitic 8.4, 8‐6, 7‐6; stearic 3.7, 2‐0, 2‐5; arachidic —, 1.5, 0‐4; oleic 5‐8, 5‐5, 6‐3; linoleic 1‐5, 2‐2, 1‐7% (wt.).These data, taken in conjunction with earlier analytical figures, indicate that the composition of coconut oils produced in widely scattered regions remains practically constant.The oil consists of a very complex mixture of mixed triglycerides, only two components of which (myristodilaurin and lauromyristopalmitin) occur to the extent of over 10%.
The component fatty acids and glycerides of palm‐kernel oil
Authors: Dale Amy Pauline , Meara M. L. 
Published: November 2006

AbstractThe component fatty acids of a specimen of palm‐kernel oil [with characteristics: saponification equivalent 230–5, iodine value 16–7, free acidity (as lauric acid, per cent.) 8–1, unsaponifiable matter 1‐6%] were found to be: caprylic 2–4, capric 3–7, lauric 45–2, myristic 18–6, palmitic 8–5, stearic 2–5, arachidic 1–9, oleic 15–1, linoleic 2–1% (wt.).The oil is a complex mixture of mixed triglycerides; the major components are myristodilaurin 27–2, caprolauro‐olein 12–2, lauromyristo‐olein 10–6%. No other component occurs in an amount greater than 10%.
Plant proteins. II. —Amino‐acid content of the seed protein of Trigonella foenum graecum L. and of the seed protein and thallus protein of Galega officianalis L
Authors: Koloušek J. , Coulson C. B. 
Published: November 2006

AbstractThe proteins of galega (seeds and thallus) and fenugreek (seeds) are isolated and the resulting nitrogen distribution is determined. The approximate amino‐acid composition of the isolated proteins is determined by a rapid method involving paper chromatography.
Volatile bases and sensory quality‐factors in iced white fish
Authors: Ehrenberg A. S. C. , Shewan J. M. 
Published: November 2006

AbstractThree catches of cod stored in ice for various periods under identical conditions have been examined in some detail, to ascertain the precision with which changes in the trimethylamine and total volatile‐base content and in the sensorily perceptible quality‐factors of the fish might be observed, and also the consistency with which such changes are interrelated.The spoilage rates of the sensory variables and the logarithmic spoilage rates of the chemical variables are approximately linear, but differ in the three catches. The uncontrolled scatter of the readings is small.Certain relationships between the variables are consistent in the three catches. For example, that for the odour and flavour scores of the cooked fish holds within the limits of their errors of measurement, and both variables are related to the total volatile bases (T.V.B.) content by relations such as: Flavour + 6.2 log(1 + T.V.B.) = 15.0.
The determination of antibiotic content in supplemented feeding‐stuff
Authors: Edwards S. J. , Haskins Mary D. 
Published: November 2006

Abstract
The paper describes the use of a tube serial‐dilution test in broth and a paper‐disc method in plates for assaying the concentration of penicillin and aureomycin in supplemented meals used for feeding to pigs.
In the serial‐dilution test an aqueous extract of the meal is prepared and the concentration determined by comparing its inhibitory end‐point with that of extracts prepared from standard control meals containing known amounts of antibiotic.
The results of the dilution test showed that it is possible to assign to test meals a concentration value falling within a narrow range, and that the test is not subject to interference by non‐specific substances in the meal.
The paper‐disc method was found to be satisfactory, but the technique is more difficult than that of the dilution test.
Deniges' method for determination of phosphate, with special reference to soil solutions and extracts
Authors: Yuen S. H. , Pollard A. G. 
Published: November 2006

AbstractA modified molybdenum‐blue method is described, with stannous chloride as the reducing agent, for determining phosphate in soil solutions and soil extracts; ferric iron in amounts up to 15 p.p.m. had no ill effect.The influence of varying concentrations of sulphuric acid, ammonium molybdate and stannous chloride on the formation of phosphomolybdenum‐blue complex and the interference due to silicate, arsenate and ferric iron were examined.A study of the effects of various ions showed that ions commonly occurring in soil solutions and some soil extracts did not affect the accuracy of direct determinations of phosphate, but arsenate should be absent from the test.
The use of an ion‐exchange resin for tissue hydrolysis in the determination of hexosamine
Authors: Anastassiadis P. A. , Common R. H. 
Published: November 2006

AbstractHydrolysis of tissue samples with Dowex‐50 resin suspended in 0.05N‐hydrochloric acid, with subsequent elution of the hexosamine from the resin, afforded water‐clear solutions containing the hexosamine. The hexosamine in this eluate could be determined directly by a modification of the method of Elson & Morgan, thus reducing or avoiding the necessity of correcting for interference by interactions between sugars and amino‐acids and by humin. The technique described gave results about 10% lower than those obtained by the modified method previously described by the authors.
Recent developments in the fish by‐products industry
Authors: Lovern J. A. 
Published: November 2006

AbstractThe main fish‐by‐products industry deals with the production of protein feeding‐stuffs and oil from the processing of offal and from fish unsalable for human food. According to whether the raw material is rich or poor in fat, the industry has developed along somewhat different lines.Two recent developmental trends are (a) the introduction of pneumatic (air‐lift) driers having relatively low drying temperatures and very short drying times, with high capacity in relation to size of unit, and (b) the increasing interest in alternative products to conventional fish meal. These are peptized products in which the protein has been largely converted into water‐soluble fragments by acid treatment, or by ensiling the fish with a fermentable carbo‐hydrate (e.g. molasses) and a lactic‐acid‐producing organism. The efficient processing of oily raw material is particularly handicapped by alternating gluts and scarcities of fish, and some methods of storage of raw material are being studied including preservation by addition of alkali, formaldehyde and sodium nitrite or by preservation of a half‐processed commodity such as press‐cake. The seasonal nature of certain fisheries and the migratory habits of the fish, e.g. herrings, have led to many proposals for floating oil and meal factories. The economics of this are far from simple, but development along these lines is in progress in certain areas. Processing of oily material usually involves the expression of about half the total water along with the oil. In some countries, e.g. the U.S.A., the aqueous fluid is concentrated and marketed as a special product, ‘condensed fish solubles’, but the present trend in Europe at least is to return the material in some form to the final meal.Certain otherwise highly efficient types of drier, e.g. the flame drier, have in the past been operated without any attempt to deodorize the large volumes of effluent vapour. A modern development is the designing and increasing use of water‐scrubbing plant for driers of this type. However, the introduction of pneumatic (air‐lift) driers, with enormously increased amounts of effluent air, has brought with it a new problem if deodorization is found to be as necessary as with other types of drier.
The fate of labelled insecticide residues in food products. II. —The nature of methyl bromide residues in fumigated wheat
Authors: Winteringham F. P. W. , Harrison A. , Bridges R. G. , Bridges Patricia M. 
Published: November 2006

AbstractThe chemical fate of methyl bromide absorbed by wheat under the conditions of fumigation has been studied. Whole‐wheat flour was exposed to 14C‐labelled methyl bromide. The fat, starch, gluten, and water‐soluble fractions were prepared from the exposed flour and their 14C‐content assayed. The gluten or protein fraction was responsible for some 80% of the decomposition of the absorbed fumigant. By measuring the 14C of the volatile products obtained on treating the gluten with sodium hydroxide or hydriodic acid under different conditions, it was shown that the decomposition of methyl bromide in gluten was due almost entirely to methylation with the formation of 50% of N‐methyl derivatives, 30% of dimethyl sulphonium derivatives, and of 20% of methoxyl and thiomethoxyl derivatives in about equal proportions. Similar results were obtained when gluten alone was exposed to the labelled fumigant. The production of free methanol in the flour by hydrolysis of the absorbed fumigant was about 10% or less. The rate of spontaneous decomposition of the dimethyl sulphonium compounds formed as a result of fumigation was estimated by using wheat which had been grown on 35S‐labelled sulphate.
The fate of labelled insecticide residues in food products. III. —N‐methylation as a result of fumigating wheat with methyl bromide
Authors: Bridges R. G. 
Published: November 2006

AbstractThe principal reaction between 14C‐labelled methyl bromide and the nitrogen‐containing groups of wheat protein has been shown, by combined radioactive tracer‐chromatographic techniques, to be with the histidine residue. Three methylated histidines are present in the hydriodic acid hydrolysate of the protein that has been exposed to methyl bromide, and these have been identified as I‐N‐methylhistidine, 3‐N‐methylhistidine and I:3‐N‐dimethylhistidine. The amount of reaction occurring under typical fumigation conditions is so small that the loss of the semi‐essential amino‐acid, histidine, is negligible.
The determination of tocopherols by paper chromatography
Authors: Green J. , Marcinkiewicz S. , Watt P. R. 
Published: November 2006

AbstractMethods are given for determining individual tocopherols in natural oils and food‐stuffs. These methods consist of either a single‐dimensional separation on zinc carbonate‐impregnated paper, or this separation in conjunction with a second‐dimensional partition separation on paraffin‐coated paper. Chromatographic runs are short and rapid and can be made without preliminary removal of carotenoids and moderate amounts of vitamin A or sterols. Over 98% recoveries are obtained with pure tocopherols. The presence of the recently described 5‐methyltocol in wheat products has been confirmed, and, in addition, using two‐dimensional methods, a substance has been isolated from some cereal grains, which appears to be a new tocopherol.
The expressible fluid of fish fillets. III. —Nucleic acid from unfrozen cod under various conditions
Authors: Love R. M. 
Published: November 2006

AbstractDeoxypentosenucleic acid (DNA) was determined in the expressible fluid of cod fillets
after various treatments. Both size of fillet and time of storage in ice affected the values
obtained, so standardization of these factors was considered essential to the study of cell
damage by means of DNA measurements. It was concluded that the cell breakdown
occurring in fish kept for many days in ice was caused by bacterial action, not autolysis. The
expressible fluid itself was found to consist mainly of intercellular fluid, plus a little plasma
exuding from the cut ends of the cells. The DNA appeared to be in true solution, although
probably aggregated to some extent.
The pitting of an aluminium porringer by copper‐contaminated water
Authors: Bryan J. M. 
Published: November 2006

AbstractThe main cause of a complaint of rapid pitting of aluminium porringers, used only for cooking oatmeal porridge containing salt, was found to be contamination of the water supply with copper. Contamination of aluminium vessels with copper through use of a metallic scourer containing copper can also give rise to severe pitting. The pitting was not serious in the absence of salt.
The chemical estimation of vitamin‐E activity in cereal products. II. —Millers' offals and compound animal foods
Authors: Eggitt P. W. Russell , Ward L. D. 
Published: November 2006

AbstractA method for determining the individual tocopherols and associated substances in wheat germ, depending on their ultimate separation by chromatography on filter paper impregnated with liquid paraffin, was presented in detail in Part I. The application of the technique to feeding‐stuffs, such as millers' offals and compound balanced rations, is now described. The assessment of the vitamin‐E activity from the tocopherol pattern is discussed, together with the importance and distribution in the wheat grain, of ε‐tocopherol, the substance running to the monomethylated tocol position on the chromatograms.
The detection of washed eggs. II. —A rapid method of detection
Authors: Brooks J. 
Published: November 2006

AbstractAbout 97% of washed or unwashed eggs could be identified correctly by placing small drops of a solution of gelatin and silver nitrate on the shell and exposing the drops to ultraviolet light for 1‐1/2 minutes. The behaviour of eggs washed in solutions of potassium chloride is described.
The influence of protein levels on poultry production
Authors: Shaw R. B. , Nightall E. W. 
Published: November 2006

AbstractThe report is divided into three parts. In Part I a comparison is made of the effects of rations with and without protein supplement on chickens and laying pullets with access to grass runs. Evidence is presented that by use of farm‐grown foods poultry food costs can be reduced, the only essential purchases being minerals and vitamins.The chickens having no animal protein grew more slowly than usual and there was a delay in the commencement of egg production of three to four weeks. Satisfactory egg production followed to the extent that in the first year the birds without fish meal in their diet laid more eggs than the birds having fish meal.It is shown in Part II that under the folding system with folds moved daily, egg production was high and the health of the birds good when no protein supplement was incorporated in the food given to the birds. In two of the three years the birds without fish meal gave a higher average production than the birds having fish meal. Under intensive battery conditions (Part III), however, the need for a protein supplement is definite.Under all three systems of housing, egg size and shell quality were very satisfactory and similar from all rations used. Small differences in the internal quality of the eggs produced by the birds on different rations is referred to.
Through‐circulation drying of seaweed. V. —Ascophyllum nodosum; fucus serratus; fucus vesiculosus
Authors: Mitchell T. J. , Potts C. S. 
Published: November 2006

AbstractThe drying characteristics of freshly harvested Ascophyllum nodosum, Fucus vesiculosus and F. serratus have been investigated in a through‐circulation dryer. All tests were carried out with minced seaweed. Variables studied were bed depth (0.5–6 in. approx.), air temperature (100‐220° F), air wet‐bulb depression (30‐115° F), air mass velocity (5‐11 lb./sq. ft. min., and static pressure drops of air through beds of wet and dry weed. Bed‐depth experiments have given equations relating drying times, constant drying rates and outputs to loading. The output versus loading curve shows a well‐defined optimum value for each species of seaweed. Empirical equations have been derived, relating drying times (between definite water content limits) and initial constant drying rates to air mass flow. It has been shown that the drying rates, at average water contents of 3.0 to 0.2, 2.7 to 0.2, and 3.5 to 0.15 lb./lb. of bone‐dry solids (for A. nodosum, F. vesiculosus and F. serratus respectively), are directly proportional and the drying times inversely proportional to the wet‐bulb depression of the air. A study of the water content of various layers in a seaweed bed has been made. A typical drying rate versus water content curve is shown, and a mechanism of drying of deep beds has been postulated. A section is included dealing with the prediction of approximate drying times and rates.
The bacteriology and protozoology of ruminant digestion
Authors: Oxford A. E. 
Published: November 2006

AbstractRecent successes in the pure culture study of true rumen bacteria responsible for carbohydrate fermentations are outlined. Some account is also given of the rumen ciliate protozoa as fermentative agents. The power of polysaccharide synthesis and storage is very marked in many of these biochemically active rumen micro‐organisms, both bacteria and protozoa. On the other hand little is yet known about individual microbial species responsible for extensive nitrogenous transformations in the rumen.
The mode of action of antibiotics in chick nutrition. II.—the effect of penicillin in clean and stale premises
Authors: Coates M. E. , Davies M. K. , Harrison G. F. , Kon S. K. , Porter J. W. G. 
Published: November 2006

AbstractPremises where chick growth had been suboptimal without penicillin in the diet were thoroughly cleaned and disinfected. The first few batches of chicks reared there after the disinfection grew well without penicillin, but growth deteriorated in subsequent batches and finally became indistinguishable from that in ‘stale’ premises.In field units that had previously housed other chicks, growth of new chicks was depressed in the absence of penicillin. In new field units on fresh ground chicks grew as well without as with the antibiotic, but two further batches of chicks showed a small increase in weight with penicillin even though the units had been disinfected and moved to fresh land.
The mode of action of antibiotics in chick nutrition. III.—the nature of the ‘infection’ counteracted by penicillin
Authors: Coates M. E. , Porter J. W. G. 
Published: November 2006

AbstractIsolation units were designed for the study with chicks of the growth‐depressing ‘infection’ counteracted by penicillin. Preliminary results indicated that the ‘infection’ could be transmitted by feeding gut contents from ‘infected’ chicks to newly‐hatched chicks. It was not transmitted by similar gut contents after autoclaving or by gut contents from ‘uninfected’ chicks.
The vacuum contact‐plate dehydration of foodstuffs. I.—a first appraisal
Authors: Gooding E. G. B. , Rolfe E. J. 
Published: November 2006

AbstractFactors which must be considered in the drying of foodstuffs are discussed. The conventional hot‐air drying and the vacuum contact‐plate drying methods are described and compared. The latter yields better dried products than the former, both in appearance and palatability of the reconstituted, cooked material, and there is some evidence that the storage properties are also improved. Relevant factors are the absence of oxygen and the milder heat treatment of the foodstuff during vacuum contact‐plate dehydration. This technique is versatile and may be used to dry a wide range of commodities, many of which cannot be dried satisfactorily by conventional methods.
Plant proteins. IV.—amino‐acids present in alcoholic extracts of grass and legume hays and fenugreek seeds
Authors: Koloušek J. , Coulson C. B. 
Published: November 2006

AbstractThe amino‐acids of alcoholic extracts of lucerne hay cut in different stages of growth and mature grass and legume hays are estimated quantitatively by a rapid approximate paper chromatographic method. It is found that the amino‐acids of the lucerne cut in varying stages of growth decline in quantity with increasing age, although some of the amino‐acids form a fairly constant percentage of the total nitrogen at each stage. Differences in asparagine‐aspartic acid content of lucerne hay from two different sources, as well as those of glycine, serine, alanine and proline, caused by manuring, are noted. Certain family amino‐acid differences are observed among the mature hays. The alcoholic extracts of fenugreek seeds are found to contain few free amino‐acids; other acids exist in peptide combination.
The salt‐soluble proteins of barley. I.—a review
Authors: Pool A. A. , Shooter E. M. 
Published: November 2006

AbstractThe literature concerned with the composition of dialysed aqueous and saline extracts of barley grain has been reviewed, in particular in relation to the electrophoretic and ultracentrifugal analyses of the many fractions prepared from the extracts by precipitation with ammonium sulphate. The evidence suggests that at least the α‐globulin originally described by Quensel1 is a mixture. Similarly, certain albumin preparations which sediment as single boundaries in the ultracentrifuge are shown by electrophoresis to be complex. On the other hand, the β‐ and γ‐globulins appear to be more homogeneous. No complete separation of albumins and globulins is apparently achieved by dialysing the extracts against water. It would appear that a group of non‐dialysable polypeptides which are not precipitated by ammonium sulphate constitute an important part of the nitrogenous fractions in the barley extracts.
The salt‐soluble proteins of barley. II.—the detailed composition of saline extracts of barley‐fractionation by precipitation with ammonium sulphate
Authors: Pool A. A. , Shooter E. M. 
Published: November 2006

AbstractApproximately 10% of the total nitrogen content of barley grain may be extracted from ground barley (Spratt‐Archer) with saline solutions under conditions chosen to minimize proteinase activity. Electrophoretic analysis of arbitrary fractions produced from these extracts by ammonium sulphate show that they contain many non‐dialysable compounds. At least two more major components are revealed by the electrophoretic analysis than may be accounted for by Quensel's four globulins and the barley albumin of Danielsson and Sandegren. Of the numerous minor components, one contains nucleic acid whilst a second probably belongs to the general class of plant proteinases. The non‐protein material is derived mainly from the barley gums and is chiefly precipitated in the fraction precipitated between 0.7‐1.0 saturation with ammonium sulphate.
The action of proteolytic enzymes on protein feeds. I.—liberation of terminal groups from peptic and pancreatic digests
Authors: Bondi A. , Birk Yehudith 
Published: November 2006

AbstractThe nutritional assessment of protein feeds of plant and animal origin was carried out by in vitro proteolytic digestion. Typical animal and plant protein feeds and isolated plant proteins were digested in vitro by pepsin, pancreatin and by pepsin followed by pancreatin. The digests were analysed for terminal groups (COOH, NH2 and α‐NHz) and free aminoacids. Percentage liberation of terminal groups and COOH/NH2 ratios in the digests were found to be characteristic of the enzyme and independent of the substrate.The solubility of proteins of plant origin was found to be higher than that of proteins of animal origin both in the digestion experiments and in the controls.The amount of α‐amino‐groups liberated was very small for peptic digests, higher for pancreatic digests and still higher for pancreatic digests of substrates previously incubated with pepsin. Thus it may be concluded that preliminary peptic digestion prepares the substrates for the pancreatic action which causes an increased liberation of amino‐acids.