bluuebunny/crossref_metadata_2025_split huggingface dataset:
Uptake by perennial ryegrass of iodide, elemental iodine and iodate added to soil as influenced by various amendments
Authors: Whitehead Davi D. C. 
Published: November 2006

AbstractPerennial ryegrass was grown in pots in a sandy loam soil, into which iodide, elemental iodine or iodate had been incorporated at a rate of 20 mg I/kg. The uptake of iodine into the herbage was much greater from iodate than from the other two forms. Replacement of 5 % of the soil by well‐decomposed farmyard manure reduced uptake from all three forms of iodine more than ten‐fold. Similar replacement by chalk reduced uptake from iodide but increased uptake from iodate. The recovery of added iodine in three successive harvests of ryegrass ranged from 0.03% for elemental iodine in combination with soil + FYM to 2.16% for iodate in combination with soil + chalk.
Growth and yield of sugar beet in relation to potassium and sodium supply
Authors: Farley Ralph F. , Draycott A. Philip 
Published: November 2006

AbstractPotassium fertiliser increases yield of sugar beet on most soils in Britain and sodium fertiliser gives a larger increase, whilst decreasing response to potassium. Sugar beet given factorial dressings of these elements was sampled periodically to determine whether they increase yield by similar effects on growth. Three experiments were made at Broom' Barn on a calcareous loam in 1971–73 and the results suggest that the two elements affect growth similarly. Both increased leaf area early in the season, improved the root: top ratio and increased sugar percentage in fresh and dried roots, all factors contributing to increased sugar yield. Analysis of the roots during September to December showed that neither element affected their processing quality; although each element increased its own concentration in the root juice, it proportionately decreased the harmful α‐amino nitrogen concentration.
Nitrogen utilisation by lambs fed a high roughage ration and supplemented with compacted starch‐urea or sulphur‐coated urea
Authors: Umunna Nnanyelum N. , Woods Walter R. 
Published: November 2006

AbstractIn two metabolism studies, lambs were fed pelleted brome hay supplemented with compacted starch‐urea or sulphur‐coated urea to examine their potential as slow ammonia release products and therefore their effect on nitrogen utilisation. In the first study, lambs supplemented with the compacted starch‐urea product had a non‐significant decrease in level of rumen ammonia as compared to lambs supplemented with feed grade urea; however, there was no increase in nitrogen retention. In the second study, sulphur‐coated urea effected a decrease in rumen ammonia concentration when compared to feed grade urea, But, sulphur coating resulted in decreased nitrogen digestibility and consequently increased faecal nitrogen. Nitrogen retention of lambs fed these products was therefore not improved as compared to lambs fed feed grade urea.
Amino acid and mineral salt content of tomato seed and skin waste
Authors: Tsatsaronis George C. , Boskou Dimitrios G. 
Published: November 2006

AbstractTomato seeds and skins from tomato pomace were analysed for their content of protein, ether extract, ash, crude fibre, total sugars, amino acids and several minerals. Protein hydrolysates from both the seeds and peels showed the presence of eighteen amino acids. K, P, Mg, Ca, Na and Cl were predominant among the minerals. Fe, Mn, Cu and Zn were found to be present in smaller quantities.
Higher protein content from nitrogen fertiliser application and nutritive value of milled‐rice protein
Authors: Eggum Bjø Rn O. , Juliano Bienvenido O. 
Published: November 2006

AbstractAn increase in milled‐rice protein content (N x 6.25) from 8.14 to 9.90% (at 12% moisture) in IR8 and from 9.90 to 13.0% in IR480–5–9 due to N fertiliser application had no significant effect on the lysine content of the protein and had little effect on the true digestibility, the biological value, and the net protein utilisation of the protein in growing rats.
Fatty acid composition of rice oils
Authors: Resurreccion Adoracion P. , Juliano Bienvenido O. 
Published: November 2006

AbstractAnalysis of rice oil methyl esters of two varieties by gas‐liquid chromatography showed that oil from bran‐polish and oil from milled rice extracted with petroleum ether had similar fatty acid composition and had oleic/linoleic acid ratios of about 1.0. However, milled rice oil extracted with chloroform/methanol had a higher linoleic acid content and a lower oleic acid content than oil extracted with petroleum ether.
Effects of ingredients on the oxidation of linoleic acid by lipoxygenase in bread doughs
Authors: Mann David L. , Morrison William R. 
Published: November 2006

AbstractFlour and water doughs containing 1‐14C‐linoleic acid (18:2) and various ingredients were prepared to study the oxidation of linoleic acid by lipoxygenase in bread doughs. Lipids were extracted, treated with diazomethane, and 14C‐labelled fatty acid methyl esters separated by thin‐layer chromatography. Radioactivity was determined in silica gel bands containing unoxidised 18:2, hydroperoxy acids (L1), hydroxy acids (L2), hydroxyepoxy acids (L3) and trihydroxy acids (L4). Minor components detected by autoradiography were present mainly in L3 and L4. Recoveries of total radioactivity were always > 95%. Untreated flour‐water dough was mixed aerobically for ˜4 min, rested, and the lipids extracted after 10 min total dough time. Yields of 14C products were unoxidised 18:2 = 28.6 μmol, L4 = 93.9 μmol/100 g dry flour. Similar yields were obtained from ClO2‐treated flour, both after 10 min and 60 min dough time. Salt, salt + yeast, or salt + yeast + ascorbic acid in the dough did not reduce 18:2 oxidation significantly, but increased L3 at the expense of L4. Soya flour preparations inhibited linoleic acid oxidation by 25–44%, but pure soya lipoxygenase had no effect at all. Heat treatment reduced the inhibitory effect of soya flour. Accessible thiol groups were not essential for lipoxygenase activity or for the reduction of L1 to L2 since adding cysteine or N‐ethyl maleimide had negligible effects on the 18:2 oxidation products. Most of the flour carotenoids (xanthophylls) were bleached by wheat enzymes in non supplemented doughs, and all were bleached in doughs supplemented with soya flour. 14C‐labelled triglyceride was not oxidised except in doughs containing soya flour mixed in air (1.5% oxidation) or oxygen (3 % oxidation). Soya flour contains lipoxygenase isoenzymes (principally lipoxygenase‐2) which oxidise linoleate in triglycerides. This isoenzyme is evidently not present in wheat.
Unsaponifiable matter of crude and processed coconut oil
Authors: Moura Fe Jose A. , Brown William H. , Whiting Frank M. , Stull John W. 
Published: November 2006

AbstractCoconut oil samples were taken prior to and during processing. Hydrocarbons, alcohols and sterols were separated from unsaponifiable matter (UNS) by column chromatography (c.c.) on Florisil and characterised by gas‐liquid chromatography (g.l.c.) Hydrocarbons ranged from the C‐17 to C‐32 straight chain homologs and squalene. Small amounts of iso‐ and/or anteiso and branched chain hydrocarbons were found. Straight chain, iso‐ and/or anteiso‐aliphatic alcohols, and four triterpenoid alcohols were identified. The UNS contained cycloartenol, α‐ and β‐amyrin and 24‐methylenecyloartenol. Campesterol, stigmasterol and β‐sitosterol were found, with the latter comprising as much as 69.0% of the total sterol fraction. Some minor changes were noted in relative distribution of certain components at various stages in oil processing.
Texture of cooked potatoes: Relationship between the compressive strength of cooked potato disks and release of pectic substances
Authors: Hughes J. Carey , Faulks Richard M. , Grant Alex 
Published: November 2006

AbstractIn experiments where the interaction of starch and cell size were kept to a minimum by taking identical material for each experiment (disks from the same tuber), the loss of compressive strength of potato tissue on cooking was found to be related to the release of pectic substances into the cooking liquor. This relationship was found to hold true whether large differences in compressive strength were produced by cooking the disks in water for varying lengths of time or by cooking disks in solutions of calcium or potassium chloride for fixed times. The release of starch into the cooking liquor was not related to loss of compressive strength when the results of a number of experiments from disks from the same tuber were compared.Increased cooking time, or the presence of potassium chloride in the cooking solution, reduced compressive strength and increased the amount of pectic substances released. The presence of calcium chloride had the reverse effect. It was not clear whether the effects of calcium chloride were due to calcium per se or the pH of the solutions after cooking, which were inversely related to calcium chloride concentration.
Cold shortening capacity and beef muscle growth
Authors: Davey C. Lester , Gilbert Kevin V. 
Published: November 2006

AbstractCold shortening capacity is related to animal growth. For unloaded strips of beef sternomandibularis muscles the degree of cold shortening developed at 2 °C during the pre‐rigor period increased from approximately 0.2 for small young calves to 0.6 for large old bulls. This growth‐dependent capacity to cold shorten is even more pronounced in muscle strips shortening isometrically. Thus in terms of power development, it increases forty‐fold with the growth of beef sternomandibularis muscles to their mature sizes. In contrast, temperature sensitivity of the phenomenon is virtually the same for both small and large animals with the tendency to cold shorten declining in both to zero at 35 °C. These findings are important to meat chilling since they imply that cold shortening will be more pronounced the larger the carcass. This is offset to a degree by the fact that large carcasses will chill more slowly than smaller carcasses.
Cold shortening and cooking changes in beef
Authors: Davey C. Lester , Gilbert Kevin V. 
Published: November 2006

AbstractQuantitative relationships have been established between pre‐rigor shortening in beef sternomandibularis muscle and cooking shrinkage and weight loss. Shortening induced by cold increases cooking weight loss and shrinkage across the meat grain, but reduces shrinkage along the fibre direction. The mechanism of fluid discharge from meat on cooking is determined by the degree of pre‐rigor shortening. In unshortened meat, cooking shrinkage along the fibre precedes discharge and transverse swelling occurs to accommodate entrapped fluids. During the cooking of highly shortened meat, fluid discharge occurs mainly across the fibres, the sarcolemmas of which presumably have been split during shortening. Consequently early swelling on cooking does nccur.
A study of the partition of copper in pig slurry and the effect of substrate copper content on the growth of Leptomitus lacteus
Authors: McGill Albert E. J. , Jackson Norman , Swinburne Terence R. 
Published: November 2006

AbstractSamples of pig slurry were fractionated into solid and liquid fractions and analysed for copper using atomic absorption spectrophotometry. The analyses showed that the copper present was associated almost entirely with the solid fractions. The effects of storage temperature on the partition of copper between the groups of slurry fractions were investigated and a study of the effects of different concentrations of copper on the growth of the fungus Leptomitus lacteus was made.
Identification and quantitative analysis of sugars and non‐volatile organic acids in Chinese gooseberry fruit (Actinidia chinensis planch.)
Authors: Heatherbell David A. 
Published: November 2006

AbstractThe free sugars and non‐volatile organic acids in Chinese gooseberry fruit were extracted and separated by lead salt and ion‐exchange procedures. Sugars and acids were identified and quantitatively determined by gas‐liquid chromatography (g.l.c.) of their trimethylsilyl (TMS) derivatives. Glucose, fructose, sucrose and trace amounts of sorbitol accounted for the total sugars. Citric, quinic and malic are the major acids, the outstanding feature being the high content of quinic acid in mature fruit. Small amounts of phosphoric, ascorbic, glucuronic, galacturonic, oxalic, succinic, fumaric, oxalacetic and p‐coumaric acids are also present. Qualitative and quantitative analysis of acids prepared as lead salts agreed closely with the determination of acids isolated by the ion‐exchange procedure. Identifications of sugars and acids were confirmed by paper and thin‐layer chromatography. Reducing sugars, total sugars and titratable acidity were determined by AOAC methods and the results compared with those from g.l.c.
Changes in respiration and soluble carbohydrates during the post‐harvest storage of mushrooms (Agaricus bisporus)
Authors: Hammond John B. W. , Nichols Royston 
Published: November 2006

AbstractThe CO2 production and soluble carbohydrate content were studied in the cultivated mushroom (Agaricus bisporus) during storage at 18 °C. The pattern of postharvest respiration was seen to be dependent on the maturity of the sporophore at harvest. A post‐harvest respiratory peak was observed and this appeared to correspond with the phase of rapid gill development which occurs after harvest of immature, fruit bodies. The disappearance of significant quantities of mannitol from the sporophore during storage seemed to indicate that this was one of the main respiratory substrates during storage, although it was evident that other substrates were utilised. The results obtained are discussed in relation to the postharvest development of the sporophore and the function of its tissues.
The effects of ph on adsorption and desorption of potassium in a granitic soil
Authors: Varbanova Zdravka , Bache Bryon W. 
Published: November 2006

AbstractPotassium adsorption and release was investigated on samples from six field plots maintained at pH values ranging from 3.8 to 7.5. The slope of the adsorption isotherms, representing the K buffering power of the samples, increased with pH because of the associated increase in cation exchange capacity. Within the pH range 3.8–5.9 there was no difference between the isotherms determined over 10 days compared with 30 min, and the desorption curves were essentially the reverse of the adsorption curves. For the samples with pH 6.7 and 7.5, however, more K was adsorbed over the longer period, and the desorption curves showed hysteresis indicating that some fixation may have occurred. The apparent lack of K fixation in all but the samples of highest pH was attributed to the low clay and high humus content of the soil.
The reduction by surfactants of leaf burn resulting from foliar sprays and a salt‐induced inhibition of the effect
Authors: Neumann Peter M. , Prinz Rivka 
Published: November 2006

AbstractFoliar sprays of ferrous sulphate containing the organosilicone surfactant L77 formed films on bean leaf surfaces and caused only marginal burn damage. Sprays containing carbohydrate‐based surfactant formed drops on the leaf surfaces and caused severe burn damage. It was found that ferric citrate and some other chemicals inhibited the spreading ability of the organosilicone surfactant, possibly through the formation of complexes.
Root properties of sugarcane in relation to nutrient uptake
Authors: Abu‐Zeid M. Osman 
Published: November 2006

AbstractAn investigation was undertaken to measure the root properties, weight, surface area index (measured by the weight of saturated calcium nitrate solution covering the root surface), cation exchange capacity (CEC) and anion exchange capacity (AEC) of sugarcane roots and relate them to the uptake of N, P, K, Ca, Mg, Si and S by four sugarcane cultivars (H50–7209, H57–5174, NCo 310 and H56–5840) grown in solution and soil culture. The root CEC and AEC results were expressed as CEC or AEC/weight (mEq/100 g dry roots), CEC or AEC/area (mEq/100 g saturated calcium nitrate solution) and mEq CEC/pot or AEC/pot. In soil and solution culture, both CEC and AEC indices were not related to the amounts of cations and anions sorbed by the plant, probably because total ion uptake is primarily controlled by active process rather than exchange. In solution culture, the weight, surface area index, CEC and AEC of roots in each pot were significantly correlated with shoot weight and the uptake of N, K, Ca, Mg and S. The best relationship was obtained with the surface area index. In soil culture, only root weight was significantly correlated with shoot weight and the uptake of N, Mg and S.
The tenderness of cooked and raw meat from young and old beef animals
Authors: Davey C. Lester , Gilbert Kevin V. 
Published: November 2006

AbstractThe shortening‐toughness relationships for sternomandibularis muscles of young ox and large old bull have been compared. In both, toughness, measured by tenderometer, increases to a maximum at a shortening of 40%, and declines steeply from there at higher shortenings. This characteristic peaked relationship is obtained for ox and bull cooked both at 60 and 80 °C. However, toughness values for meat cooked to 60 °C are only about half those for meat cooked to 80 °C. In contrast to these similarities in the relationships for young and old animals, the rate of toughness increase with shortening in ox is considerably less than in bull. Thus toughness of ox at a given shortening and cooking temperature is considerably lower than that for bull, especially at high shortenings. A further distinction is made between the animals in that raw ox muscle does not give a peaked shortening‐toughness relationship, whereas raw old bull does. The results have shown that for longissimus and sternomandibularis muscles a trained taste panel is only sensitive to variations in toughness in the lower half of the range of shear force values determined by tenderometer. In the light of this, live animal characteristics and muscle shortening are both important in determining toughness measured by taste panel.
The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetables
Authors: Murray Keith E. , Whitfield Frank B. 
Published: November 2006

AbstractA survey has been made of the occurrence and relative amounts of 3‐isopropyl‐, 3‐sec‐butyl‐ and 3‐isobutyl‐2‐methoxypyrazines in a broad selection of raw vegetables. At least one of these compounds was detected in all but four and all three were identified in 13 of the 27 vegetable tissues examined. The technique is described for their separation, identification and estimation. This involved headspace collection of total volatiles on porous polymer traps, separation by trapping and transfer between capillary columns and mass spectral identification. A general synthesis of 3‐substituted‐2‐methoxypyrazines giving high yields and single end products is described. A possible biogenesis of the named compounds is discussed.
The effect of inoculation with Lactobacillus plantarum and addition of glucose at ensiling on the quality of aerated silages
Authors: Ohyama Yoshinobu , Morichi Toshiki , Masaki Shigehiko 
Published: November 2006

AbstractIn laboratory silos, into which air was introduced during the first 4 days, the changes during ensilage were examined using the following treatments: A, control; B, glucose addition; and C, glucose addition + L. plantarum inoculation. In four separate experiments using Italian ryegrass or cocksfoot, treatment A gave very poor quality of silages without exception, producing large amounts of higher VFA and no or little lactic acid. Treatment C gave excellent or satisfactory results producing large amounts of lactic acid or no VFA other than acetic acid, while the results of treatment B were variable. Changes in pH values and VBN levels also confirmed the improving effect of the combination of glucose addition and L. plantarum inoculation to the aerated silage.
Enzymatic determination of acetoin in wines
Authors: Masuda Hiroshi , Muraki Hiroyuki 
Published: November 2006

AbstractAn enzymatic micromethod for the determination of acetoin is described. The procedure involves spectrophotometric measurement of the amount of NADH utilised for the reduction of acetoin by 2,3‐butanediol dehydrogenase at pH 6.5. The enzyme, partially purified from a strain of Sarcina, is quite stable at — 17 °C. Some other carbonyl compounds, especially acetaldehyde and diacetyl, interfere in the procedure. This interference can be eliminated by the addition of o‐phenylenediamine to the sample solution. Acids, sugars and 2,3‐butanediol do not interfere. By this method satisfactory results can be obtained in direct determination of acetoin in wines. Some red wines may require a decolorisation treatment before assay, but the treatment has little influence on the determination.
The energetics of British agriculture
Authors: Blaxter Kenneth L. 
Published: November 2006

AbstractAn analysis is presented firstly of the biological energetics of UK agriculture in which the ultimate yield of edible food is related to primary plant production and solar radiation incidence. Secondly, the industrial energetics of British agriculture are dealt with in which agriculture is regarded as an industry in which the input is of materials which have required, for their production, energy as fossil fuel and the output is again edible food. The results show that primary plant output is 0.18% of solar radiation receipt and of this 12% is recovered as human food. This meets 57% of the requirements of the population for dietary energy and the labour of one man supports the dietary requirement of 48 people. UK agriculture accounts for 3.9% of the total UK primary fuel consumption and the farm gate output relative to total fossil fuel input is 0.6 : 1 while the edible food output is 0.3 : 1. The results of the analysis are discussed taking both a short term and long term view.
Energy utilisation in the glasshouse industry
Authors: Sheard George F. 
Published: November 2006

AbstractThe total annual energy consumption in Britain is about 9505×109 MJ of which agriculture directly uses less than 1.4% to produce over 50% of the country's food. Of the agricultural consumption, glasshouse heating uses 35%, or 900 000 tonnes, of fossil fuel annually. Heating costs account for about 30% of production costs of glasshouse crops. Boilers used on glasshouse holdings can operate at thermal efficiencies of 80–85% with an overall system efficiency of at least 70%. Ways of increasing efficiency are discussed.Heat losses from glasshouses are high compared with other buildings due to the light‐transmitting envelope but can be reduced by good maintenance, provision of windbreaks and the use of insulating covers drawn over the crop at night. Double skinning by lining with clear plastic film offers attractive fuel savings but the consequential light loss and crop reduction is likely to result in a net monetary loss. Research on crop response to temperature has established optimum temperature regimes for most crops. Reduction of temperature to save fuel usually results in a loss of crop and income which greatly exceeds the fuel saving. The use of light modulated temperature controllers offers promise of increasing the output from a given fuel input. The use of waste heat from electricity generation and industrial processes is unlikely to give any benefit in the near future.
Changes in the sterol composition of olive oil on heating
Authors: Boskou Dimitrios , Morton Ian D. 
Published: November 2006

AbstractThe composition of sterol and 4‐methylsterol fractions isolated from virgin olive oil and from olive oil held at 180 °C for different periods of time, was determined by gas‐liquid chromatography. Characterisation of each sterol was carried out by gas‐liquid chromatography and in some cases by combined gas chromatography‐mass spectrometry. The percentage distribution of individual sterols in the fresh and heated samples indicated that citrostadienol deteriorates more rapidly upon heating than the other components of the 4‐methylsterol fraction. Among sterols Δ5‐avenasterol appeared more susceptible to air oxidation at high temperatures.