bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fumigation of agricultural products. IX.—Sorption of fumigants at reduced pressures
Authors: Page A. B. P. , Blackith R. E. 
Published: November 2006

AbstractThe adoption of vacuum‐fumigation techniques alters the rate of penetration of fumigants into stored products. The sorption of fumigants by wheat and other seeds is known to depend on the concentration‐time product attained at the position from which the sample for analysis is taken, and on the shape of the curve representing the rise and fall of fumigant concentration at that position. Reports of laboratory investigations suggested that reduced pressure did not influence sorption. Trials on a pilot scale have suggested that some influence was exerted. This discrepancy can be eliminated by allowing for the influence of reduced pressures on the distribution of fumigants in space and time within the commodity during pilot‐scale trials. Reduced pressures, per se, do not modify sorption in the experiments analysed.
Recent advances in fertilizer placement. I. Fertilizer placement for swedes and turnips in Scotland
Authors: Reith J. W. S. 
Published: November 2006

AbstractDuring 1947‐52 over 40 field experiments were carried out to compare broadcast and band applications of sulphate of ammonia, superphosphate, muriate of potash, 40% potash salts and two granular NPK fertilizers. Placement positions at distances up to 3 in. to the side of the row and up to 3.5 in. below the soil surface were examined by using a special drill machine developed by the National Institute of Agricultural Engineering. Placing superphosphate directly below the seed at a depth of about 3.3.5 in. from the soil surface has consistently given higher yields than placing it in other positions or broadcasting. The results show that there is no advantage in placing sulphate of ammonia, and that placing it directly below the seed may be harmful to early growth. There is no benefit or disadvantage from placing muriate of potash (60% of K2O), but with 40% potash salts broadcasting is likely to be better than placing below the seed. With NPK fertilizer mixtures there does not appear to be any benefit from placing, and this seems to be due to the positive effect from superphosphate being counterbalanced by the negative effect from a mixture of nitrogen and potash.
The fractionation of the non‐protein nitrogen of grassland herbage
Authors: Ferguson W. S. , Terry R. A. 
Published: November 2006

AbstractThe total non‐protein nitrogenous (NPN) fraction of oven‐dried grassland herbage has been examined. The NPN was obtained by extraction of dried herbage with boiling water and it was fractionated as follows : (1) precipitation of part of the peptide‐nitrogen with 75% alcohol, followed by (2) precipitation of purines with silver sulphate (this treatment also precipitated some peptides), followed by (3) passage through a cation‐exchange resin, which gave three main fractions : (a) non‐adsorbed nitrogen compounds, including nitrate, pyrimidines and unidentified substances, (b) adsorbed compounds which were eluted with sodium hydroxide—amino‐acids, amides, ammonia, betaines, peptides or ‘bound’amino‐acids, and unidentified substances and (c) basic compounds, including choline, and strongly adsorbed compounds that could not be eluted from the column with strong acid, probably mainly peptides and possibly including nucleotides.Two grasses, a clover and a lucerne sample were used and the proportion of their total nitrogen present as NPN varied from 23 to 30%. An analysis including amino‐nitrogen after hydrolysis, amide‐nitrogen, ammonia‐nitrogen, nitrate‐nitrogen, purine‐nitrogen, betaine‐nitrogen and choline‐nitrogen accounted for 77‐88% of the NPN. The fractionation gave higher recoveries when assumptions were made on the probable peptide content and it indicated where unidentified substances might be found.
The seed fat of omphalea queenslandiae
Authors: Hatt H. H. , Szumer A. Z. 
Published: November 2006

AbstractThe large seeds of Omphalea queenslandiae, a member of the Euphorbiaceae, contain 28% of an edible, semi‐drying oil. Its component glycerides consist almost entirely of those of the four common fatty acids, which in one sample were present in the proportions : palmitic 12.7, stearic 8.1, oleic 47.0 and linoleic 31.7%. The composition of the oil is variable.
Studies on protein hydrolysis. II.—The use of sulphurous acid for the control of humin formation and loss of tryptophan during acid hydrolysis
Authors: Pedersen J. W. , Baker B. E. 
Published: November 2006

AbstractThe autoxidation of sulphurous acid has been investigated with the aim of finding suitable conditions under which the acid might be used, either alone or in the presence of strong mineral acids, for the hydrolysis of proteins.Sulphurous acid alone was used to hydrolyse casein, lactalbumin, ovalbumin and fibrin to 34‐37% of complete hydrolysis. Losses of tryptophan ranged from o to 3% of the total. Use of N‐sulphuric acid with the sulphurous acid gave 65‐70% hydrolysis with losses of tryptophan ranging from 2 to 10% of the total. Amounts of 10 g. of sulphur dioxide per 100 ml. of N‐sulphuric acid and 15 g. of sulphur dioxide per 100 ml. of N‐hydrochloric acid were required to give effective tryptophan preservation.Preliminary rat‐feeding tests indicated that a sulphurous acid‐sulphuric acid casein‐hydrolysate would support growth and that it was not grossly toxic.
The behaviour of methyl bromide in the vacuum fumigation of jute bags
Authors: Monro H. A. U. , King J. E. 
Published: November 2006

AbstractTwo methods of vacuum fumigation were compared under practical conditions, by using methyl bromide in 3‐ or 4‐hour treatments of bales of jute bags: (1) sustained‐vacuum treatments, in which the low pressure of the system was sustained after introduction of the fumigant; (2) treatments in which atmospheric pressure was restored after 1 or 2 hours of exposure at the initial low pressure. The second method led to greatly increased concentrations of fumigant at or near the centre of the bale and correspondingly improved insecticidal results in this region. In both methods, gas concentrations in the free space of the chamber were lower than in the bales, and insecticidal effect was poor in this part.
The expressible fluid of fish fillets. I. —Nucleic acid as an index of cell damage in fillets frozen from both sides
Authors: Love R. M. 
Published: November 2006

AbstractThe appearance of deoxypentosenucleic acid (DNA) in muscle expressible fluid has been taken to indicate rupture of the sarcolemmas, with liberation of nuclear material. When fish fillets are frozen more and more rapidly, the expressible nucleic acid suddenly rises to a maximum, which is thought to correspond with the point of formation of intracellular ice crystals. In ultra‐rapid freezing, there is also a rise in expressible DNA, probably owing to a different kind of cell damage.
The fate of labelled insecticide residues in food products. IV. —The possible toxicological and nutritional significance of fumigating wheat with methyl bromide
Authors: Winteringham F. P. W. 
Published: November 2006

AbstractThe major products of the chemical reactions between methyl bromide and the constituents of wheat under the conditions of fumigation have been characterized or identified. Their rate of absorption by an adult human consuming fumigated flour products has been estimated. The likely nature of the effective end‐products of human digestion has been considered and is believed to be represented by the compounds, methanol, methylglucoses, S‐methylcysteine, methyl methionine sulphonium salts, and N‐methyl derivatives of histidine and lysine. These appear to be compounds which have been fed experimentally to mammals at concentrations very much larger than those likely to obtain in fumigated wheat. In some cases their metabolism in vivo has also been studied. On the basis of all the available data an appraisal has been made of the toxicological and nutritional significance of consuming fumigated flour products. There is no evidence that the principal fumigant decomposition products are toxic or that their formation would be associated with any significant reduction in essential food constituents.
Losses associated with groundnuts infested with Trogoderma granarium everts
Authors: Hayward L. A. W. 
Published: November 2006

AbstractIt was desired to ascertain to what extent measurement of the frass produced in groundnuts infested with Trogoderma granarium Everts could be used to assess total damage. A laboratory storage experiment is described in which the dry weight of frass produced is shown to be approximately equal to the loss of dry matter. Loss of edible nut is thus shown to be about equal to twice the frass weight.
Variation of ultimate pH within pig muscles
Authors: Scaife J. F. 
Published: November 2006

AbstractThe muscles of cattle and sheep have been examined with a view to elucidating the effect which connective tissue, oxygen and proximity to bone have upon the ultimate pH attained by a muscle. Pig muscles show variability in their ultimate pH values and in the distribution of total pigment within individual muscles. This variation of ultimate pH and total pigment in pig muscles is related; the higher the concentration of total pigment then the higher is the ultimate pH.
Spontaneous heating and ignition in stored palm kernels—the role of anaerobic fermentation
Authors: Palmer K. N. 
Published: November 2006

AbstractThe rate of absorption of oxygen by moist palm kernels which had previously fermented under anaerobic conditions has been studied. No evidence was found of the formation of reactive fermentation products able to absorb oxygen rapidly and heat the kernels, thus leading to spontaneous ignition. It is concluded that the spontaneous ignition of palm kernels in jute bags is less likely than was originally believed, and that the observed outbreaks of fire in these materials may have been due to other causes.
Some thermodynamic properties of fish and their effect on the rate of freezing
Authors: Long R. A. K. 
Published: November 2006

AbstractTheoretical analyses and experiments are described which show the considerable variation of thermal conductivity, density and apparent specific heat of fish muscle with temperature. The variation of these properties is‐found experimentally to introduce a number of interesting phenomena.A preliminary investigation into the freezing of small packages of fillets by refrigerated air blast indicated : (i) the necessity for precision in thermocouple positioning and uniformity in heat transfer to obtain accurate thermal arrest measurements, (ii) the effect of air speed, temperature and thickness of pack on thermal arrest time, (iii) the effect of different conditions on evaporative weight losses, and (iv) the edge effects obtained with small packages.It had been found during this investigation that the initial loading temperature had a significant effect on the thermal arrest time. This phenomenon, whereby an increase in initial temperature affords a reduction in thermal arrest time, is studied in detail. The effect is so marked under certain conditions as to invalidate much experimental work for which initial temperatures were not recorded. The thermal arrest may be reduced by as much as one half under identical plant operating conditions, and an attempt is made to explain this effect.
Starch and vanillin
Authors: Rutgers R. 
Published: November 2006

AbstractVanillin, when added to maize or potato starch in concentrations of 0‐1 to 1‐5%, becomes bound to the starch in the course of a few weeks so that it is no longer removed completely by ether extraction. Almost complete recovery can, however, be obtained by gelatinization of the starch in cold aqueous alkali and ether extraction after acidification.Waxy maize starch showed much less extensive and rapid binding of vanillin. As a possible explanation of the difference between the two types of starch, the packing of vanillin in the amylose spirals is postulated and discussed.
The effect of feeding different seaweed meals on the mineral and nitrogen metabolism of laying hens
Authors: Hand C. J. E. , Tyler C. 
Published: November 2006

AbstractThree different seaweed meals, Laminaria cloustoni, Ascophyllum nodosum and Laminaria saccharina, were fed to poultry in three different experiments. In each experiment levels of 10% and 20% in a basal ration were compared with the basal ration itself.When the seaweed was low in energy the birds showed loss in weight or lowered egg production or both. The high chloride intake when the ration contained seaweed resulted in a greatly increased water intake and a heavy excretion of both chloride and water, but this did not appear to affect the general health of the birds. Changes observed in calcium, phosphorus and nitrogen retentions and balances could be explained on the basis of changes in egg production. The seaweeds had no effect on the chemical composition of egg content and shell, nor on porosity and shell thickness. On the basis of these criteria seaweed meals therefore had no beneficial effects and at the higher level of 20% were detrimental in some respects.In a further, long‐term feeding experiment Laminaria cloustoni (stipe), Laminaria cloustoni (frond) and Ascophyllum nodosum were fed at levels of 10% and 15%, each level being given for 100 days. The results, as far as they were comparable, supported the more detailed balance experiments.
The analysis of organic mercurials
Authors: Chambers V. H. , Cropper F. R. , Crossley H. 
Published: November 2006

AbstractThis paper is a Progress Report on the work of the Joint Committee of the Ministry of Agriculture and the Association of British Insecticide Manufacturers on the determination of total mercury in organo‐mercurials. Consideration of the methods available and of the various types of product which might be encountered led to trials of selected methods on suitable mixtures; from this experience, the Committee developed a relatively simple method involving reduction with zinc in glacial acetic acid, filtration, dissolution of the zinc amalgam in nitric acid, and titration with thiocyanate. With minor modifications, the method is applicable t o samples containing benzene hexachloride or chalk; a further modification to cover samples containing lead arsenate and/or Prussian Blue is under investigation. The method has given reliable results for common types of product, with and without benzene hexachloride, but further work is necessary to cover other possible additives.
Organic acid metabolism in cider and perry fermentations. I.—A preliminary study
Authors: Phillips J. D. , Pollard A. , Whiting G. C. 
Published: November 2006

AbstractThe organic acid constituents of cider‐apple and perry‐pear juices and the microbiological changes which they undergo during fermentation have been investigated using methods based on ion‐exchange and paper chromatography. The main changes observed during fermentation were the conversion of malic acid to lactic acid and of quinic acid to dihydroshikimic acid, both of which were brought about by lactic acid bacteria. These bacteria also broke down citric acid, present in considerable amount in some perry‐pear juices.
Some seed fats of the santalaceae family
Authors: Hatt H. H. , Schoenfeld R. 
Published: November 2006

AbstractThe octadecenynoic acid, ximenynic acid, is present in quantity in the seed fats of three members of the Santalwn genus: S. acuminatum, S. Murrayanum and S. spicatum. The composition of the fatty acids from the seed fat of S. acuminatum was calculated to be: palmitic acid, 3%; stearic acid, 1%; oleic acid, 50%; linolenic acid, 2%; and ximenynic acid, 44%. The higher ethenoid acids which accompany ximenynic acid in the seed fats of the Ximenia genus, are here either absent, or present only in small amount.
Carbon‐nitrogen relationships in soil. I.—The immobilization of nitrogen in the presence of carbon compounds
Authors: Winsor G. W. , Pollard A. G. 
Published: November 2006

AbstractImmobilization of nitrogen has been studied in soils treated with starch and sucrose. The conversion of inorganic nitrogen into organic form reached its maximum on incubation at 23.5° for approximately two days. The organisms concerned in the immobilization of nitrogen showed a marked preference for ammonia rather than nitrate, although some nitrate was invariably assimilated at the higher levels of added carbon compounds. The assimilation of ammonia lowered the pH of the soil, whereas assimilation of nitrate increased it markedly.
The fate of labelled insecticide residues in food products. V.—The nature and significance of ethylene dibromide residues in fumigated wheat
Authors: Bridges R. G. 
Published: November 2006

AbstractEthylene dibromide labelled with bromine‐82 has been used to study the absorption and decomposition of ethylene dibromide in wheat under the conditions of fumigation and on subsequent airing and heating. In spite of the high physical sorption of the fumigant and its slow rate of airing, the amount of chemical reaction between it and the wheat is small at room temperature. On heating imperfectly aired, fumigated wheat some decomposition of the ethylene dibromide to ethylene glycol occurs. There is some evidence that the glycol so formed reacts with the —SCH3 of the methionine residues of the wheat protein. The hydrogen bromide liberated when ethylene dibromide is decomposed on heating appears to cause some splitting of the starch‐granule sheaths. A brief appraisal of the possible nutritional and toxicological significance of the residues occurring as a result of ethylene dibromide fumigation has been made.
Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. III.—Lipid changes and vitamin content of treated flours
Authors: Frazer A. C. , Hickman J. R. , Sammons H. G. , Sharratt M. 
Published: November 2006

AbstractThis investigation shows that, in the development of rancidity of the flour lipid by air oxidation or by chlorine dioxide overtreatment of the flour, the palatability of the flour is affected, but that, even so, there is no demonstrable alteration in the nutritional value of the flour protein.Vitamin E is destroyed by all oxidative methods, but as it contributes only about 10% of the total dietary vitamin E, this, on present evidence, is not considered to be of serious nutritional significance to man.
The identification and estimation of soil inositol phosphates
Authors: Anderson G. 
Published: November 2006

AbstractA technique is described for the identification and estimation of inositol phosphates by paper partition chromatography, in either one or two dimensions. Development with methanol/aqueous ammonia resolved inositol mono‐, di‐, tri‐, tetra‐ and hexa‐phosphates into four spots, the tri‐ and tetra‐phosphate moving together. Acid solvents, such as acetone/acetic acid, moved all these compounds in a compact group.The method has been used to estimate the inositol phosphates in soils. The inositol phosphates were extracted with sodium hydroxide and, after the removal of many organic and inorganic concomitants, were precipitated as the barium salts, converted to the free acids or sodium salts, and examined chromatographically. In the soils so far examined, inositol hexaphosphate accounted for about one‐third of the soil organic phosphate; the tetra‐/tri‐phosphate was present in very small quantity, but neither the di‐ nor the monophosphate was detected.
Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. IV.—The biological properties of untreated, normally treated and overtreated flours
Authors: Frazer A. C. , Hickman J. R. , Sammons H. G. , Sharratt M. 
Published: November 2006

AbstractPrevious studies indicate that no significant nutritional damage to flour protein was incurred by the use of chlorine dioxide, even at ten times the normal level of treatment, and that no abnormal substances were formed.1–3 In confirmation of this previous work, further studies on animals have been made which form the subject of this report.The object of the experiment described in this paper was to apply classical group feeding experimental methods to the comparison of normally and ten times normally chlorine dioxide‐treated flour. Since it was already known1–3 that no significant damage to known nutrients had occurred, the main emphasis was on the possible occurrence of any consistent differences indicative of toxic action. As a further check on this study, a group received the same flour untreated in Generations 0 and 1. All the observations were also compared with standard figures obtained from a much larger group of animals not receiving chlorine dioxide‐treated flour, but otherwise living under similar conditions.
Effect of drying conditions on the nutritive value of a processed stock diet for animals
Authors: Harms A. J. , Scott Patricia P. 
Published: November 2006

AbstractTests carried out with weanling rats showed that a diet containing fish, whalemeat, meat and liver meal, biscuit waste and propyl gallate, dried in air at temperatures below 140°, supported good growth, whereas the same diet dried at 140–160° produced successively inferior growth. Rats given the diet dried at 160° were thin, lethargic and incapable of reproduction, resembling rats maintained on a diet deficient in protein or in amino‐acids rather than in vitamins. Chromatographic analysis did not indicate any destruction of essential amino‐acids, but the diet dried at 160° was more resistant to peptic digestion. It is suggested, and is supported by the findings of other workers, that the poor nutritional value of the diet dried at 140° and above was due to failure to digest the protein which had been ‘damaged’ at this relatively low temperature by the formation of N‐glycosides in the presence of reducing sugars.
Ammonia liquor as a nitrogenous fertilizer
Authors: Tod H. , Simpson K. 
Published: November 2006

AbstractOn grassland, raw ammonia liquor from gasworks (0.75–2.30% N) may be a useful source of nitrogen. In a large series of experiments it was not so effective as ammonium sulphate. Precautions must be taken to avoid scorching the grass with the liquor, as such scorch has very serious effects. Experiments with concentrated ammonia liquor (about 12% N) on potatoes and swedes suggest that this material may have toxic effects.
The effect of certain sprout‐depressant treatments on sugar accumulation in stored potatoes
Authors: Gooding E. G. B. , Hubbard A. W. 
Published: November 2006

AbstractKing Edward potatoes were treated with maleic hydrazide as a pre‐harvest foliar spray or with a preparation containing 3% of tetrachloronitrobenzene. In neither case was there any effect on the accumulation of reducing sugars when the potatoes were stored under cool conditions. A second experiment, in which two different maleic hydrazide treatments were given, also showed no effect on reducing sugar or sucrose behaviour during subsequent cool storage of the tubers.
Behaviour of fumigants during vacuum fumigation. III.—Penetration of Methyl Bromide into Bagged Whalemeat Meal
Authors: Brown W. Burns , Heuser S. G. 
Published: November 2006

AbstractThe penetration of methyl bromide into packages during treatment by various methods of vacuum fumigation has been further studied using bagged whalemeat meal of high protein content. Results are compared with those obtained in similar tests on bagged wheatfeed previously described. The time during the fumigation at which restoration of the pressure to atmospheric secures the maximum effective penetration of fumigant is established. Whether or not such enhancement of the effectiveness of penetration is desirable in the case of a highly sorptive product such as whalemeat meal is discussed in the light of evidence that effective concentrations of methyl bromide remain at the centre of the bag for a considerable period after the usual airing procedures. Airing at reduced pressure is suggested as being likely to be more effective than the procedures at present followed.