bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fate of labelled insecticide residues in food products. VII.—The Fate of γ‐Benzene Hexachloride Residues in Flour during Baking
Authors: Bridges R. G. 
Published: November 2006

Abstract14C‐labelled γ‐benzene hexachloride has been used to study the effect of heating at baking temperatures on the insecticide when present in wheat starch, gluten and milled wheat. The amounts of 14C‐activity retained by the starch and gluten after heating for 1/2 h. at 180° depend on the initial moisture content of the materials. With milled wheat at moisture contents between 0.4 and 17.3%, little difference in the amount of 14C‐activity retained was observed, but when mixed into a dough with water prior to heating, a greater proportion of the initial 14C‐activity was retained. The residue remaining after heating was ‘locked up’ in the desiccated starch granules and could not be extracted with acetone until the heated material was treated with water. The residue in the heated starch consisted mainly of unchanged γ‐benzene hexachloride but that in the flour was shown to be mainly a mixture of tri‐, di‐ and mono‐chlorobenzenes. The toxicological significance of these breakdown products in bread is discussed.
Relationship between soil structure, soil cultivation, nitrogen uptake, and crop growth. IV.—Effects of cultivation on nitrate accumulation in soil, nitrogen uptake and crop growth
Authors: Singh Khazan , Pollard A. G. 
Published: November 2006

AbstractCrops of swedes were grown in a dry season (1949) and a wetter season (1950) with and without nitrate fertilizer, using three cultivation treatments, shallow (2 in.) and deep (8 in.) ploughing and tine cultivation, were used. Ploughing had no advantage over tine cultivation as regards crop yield or nitrate accumulation in the soil.Correlations between nitrate content of soil at various depths using the three cultivation methods and various soil factors and yield of crop and uptake of nitrogen are discussed, and the effects of application of nitrate fertilizer on accumulation of nitrate in the soil are examined.
The storage of groundnuts under tropical conditions. II.—The effects of storage in paper sacks
Authors: Duerden J. C. 
Published: November 2006

AbstractThe usefulness of the physical barrier of a paper sack against insect infestation, particularly by Tribolium castaneum Herbst. in stored decorticated groundnuts in Northern Nigeria was studied. Laboratory trials and open‐air field tests showed that the storage of uninfested nuts in paper sacks preserved quality and reduced losses to a greater extent than did conventional hessian sacks. Previously infested groundnuts stored in paper sacks showed lower quality and greater losses in weight than similar nuts in hessian containers.Paper sacks with a sleeve valve for filling were more proof against insects than open‐mouthed paper sacks and both types were particularly successful when situated either in the upper layers or in the interior of a stack in the open air.
The composition of tomato fruit. I.—The expressed sap of normal and ‘blotchy’ tomatoes
Authors: Winsor G. W. , Massey D. M. 
Published: November 2006

AbstractComparison of normally ripened tomato fruit and fruit showing uneven pigmentation has revealed considerable differences in composition. Thus the normal fruit had a significantly higher content of dry matter, and higher concentrations of total solids, reducing sugars and nitrogenous compounds were found in sap expressed from normal than from blotchy fruit. Sap from normal fruit also had the higher titratable acidity and lower pH.
The phosphorus compounds of oats. I.—The content of phytate phosphorus
Authors: Ashton W. M. , Williams P. C. 
Published: November 2006

AbstractThe phytate phosphorus and total phosphorus contents of oat grain have been studied, and it has been shown that there are very significant differences between varieties of Avena sativa on the one hand and of A. strigosa and A. strigosa X A. brevis on the other. The ratio of phytate P to total P is, however, remarkably constant in mature grain. Changes in phytate and total P accompanying maturation of the grain and germination have also been studied. The calcium and magnesium contents of the grain are considered in relation to their presence in phytin, and some of the evidence suggests that the phytin of different cereals may differ in chemical composition.
The mite ovicidal activities of some chloro‐substituted bisphenoxymethanes and related compounds
Authors: Green M. B. , Jenkins W. L. 
Published: November 2006

AbstractA long series of chlorinated bisphenoxy‐, bisphenylthio‐ and phenoxy(phenylthio)‐methanes are prepared and tested for ovicidal and, in some cases, nymphicidal activity, some of the compounds showing high activity. The relation of position of chlorine substituent to activity is discussed. The compounds showed low degree of persistence on the plants tested.
Bottled and canned meat products. I.—The survival of cameron's putrefactive anaerobe no. 3679 in chicken, rabbit and pork products
Authors: Crang Alice , Sturdy Margaret , Bowcott Joyce 
Published: November 2006

AbstractCameron's Putrefactive Anaerobe No. 3679 has been used as a test organism in examining processes for bottling and canning chicken, rabbit and pork products under domestic conditions. The results have been considered in terms of the process values required to give a sufficient margin of safety against spoilage by pathogenic bacteria. Details of the processes tested are given in Part II.
Rapid vacuum freeze‐drying of meat
Authors: Brynko C. , Smithies W. R. 
Published: November 2006

AbstractFreeze‐drying carried out in conventional equipment is a slow process, the rate of drying being limited by the rate of transfer of heat of sublimation. A method is described to carry out rapid freeze‐drying of meat or other foodstuffs by laying the pieces between heater plates fitted with metal spikes which conduct heat uniformly and efficiently into the material. Meat slices 3/4 in. thick can be freeze‐dried in 3–5 hours.
Studies on protein denaturation in frozen fish. II.—Preliminary freezing experiments
Authors: Love R. M. , Ironside J. I. M. 
Published: November 2006

AbstractMeasurements have been made of the percentage of total myotome protein soluble in 5% sodium chloride (‘soluble protein’) of frozen cod fillets. It was found that the soluble protein content decreased at a steady rate when the fillets were stored at − 14°, in contrast to the findings of some other workers. When the limiting value had been reached, after about 15 weeks, no further decrease was observed even in fillets stored for over 4 years at this temperature. Freezing increased the variation in soluble proteins of individual fish in a given batch considerably over that found in an unfrozen batch. The speed at which the fish were frozen was found to have no effect on the soluble protein value provided that the fish were not stored in the frozen state.
Studies on the north sea cod. III.—Effects of starvation
Authors: Love R. M. 
Published: November 2006

AbstractSix cod were starved for 78 days in an aquarium at about 14°, and the effect on various constituents of the body were investigated. There was found to be a decrease in body and liver weights, liver fat content, and muscle ash, an increase in muscle water and bile in the gall bladder, while the percentages of intercellular space and brain fat were not affected. The limiting value for liver fat appeared to be about 2%.
Production of mushroom mycelium by submerged cultivation
Authors: Eddy B. P. 
Published: November 2006

AbstractYields and flavour of mycelium of edible fungi grown in stirred, aerated culture have been investigated. Satisfactory harvests can be obtained, but flavour, when present, is only weak. Methods for the enhancement of flavour after the harvesting of the mycelium have been tried but have been unsuccessful.
Free sugars in chill‐stored, trawled codling (Gadus callarias) muscle
Authors: Jones N. R. 
Published: November 2006

AbstractGlucose is the only free sugar present in fresh codling muscle; ribose appears during chill storage. Glucose values fall during storage and, after the initial rise, ribose values also fall. The causes of these changes, and their relevance to the appearance of brown discolorations in salted and dehydrated codling, are discussed.
Carbonyl compounds as a criterion of flavour deterioration in edible fats
Authors: Berry N. W. , McKerrigan A. A. 
Published: November 2006

AbstractEvidence for the relationship between carbonyl compounds and flavour deterioration of fats is discussed and methods of estimating total carbonyl contents are described. Examples of the carbonyl contents of vegetable oils at different stages of processing are presented and consideration given to their significance with respect to flavour deterioration in the presence of antioxidants. Distinction is made between the non‐volatile, tasteless, carbonyl compounds and the volatile, breakdown products of fat oxidation, which are responsible for rancid flavours.
A method for the extraction of plant samples and the determination of total soluble carbohydrates
Authors: Murphy R. P. 
Published: November 2006

AbstractA method for the determination of carbohydrates in plant samples is described, in which the plants are frozen in dry ice as soon as they are cut and portions extracted with 80% alcohol in an Elco Homogenizer and the carbohydrate estimated by the anthrone reaction. A few results are given for the uptake of sucrose by plant roots from a culture solution.
The microbiological determination of vitamin B6 in wheaten flour, and in fractions of the wheat grain
Authors: Clegg K. M. , Hinton J. J. C. 
Published: November 2006

AbstractAn investigation of the vitamin B6 content of a range of wholemeal and lower‐extraction wheaten flours has been made. The vitamin was determined microbiologically using the yeast S. carlsbergensis, 228 as the test organism. The method has been adapted to a smaller scale so that it has been possible to determine the distribution of vitamin B6 in the dissected fractions of the wheat grain.The values for the pyridoxin content of wheaten flours determined by the method mentioned show that 80% and 70% extraction flours contain less than 30% of the vitamin B6 of whole wheat, and that the distribution of the vitamin is similar to that of nicotinic acid with a large percentage occurring in the aleurone layer.
The volatile oil of pseudowintera colorata. I
Authors: Corbett R. E. , Grant P. K. 
Published: November 2006

AbstractThe essential oil of Pseudowintera colorata has been fractionated in an efficient column and is shown to contain at least 30 constituents. Sixteen of these have been identified with known compounds, namely, (+)‐α‐pinene, (+)‐α‐thujene, (‐)‐β‐pinene, myrcene, (+)‐limonene, dipentene, α‐terpinene, (+)‐β‐phellandrene, γ‐terpinene, terpinolene, p‐cymene, eugenol, (+)‐aromadendrene, humulene, tricosane and pentacosane. Other constituents include the alcohols C10H18O, C8H14O and C10H20O, a carbonyl compound C10H140 an ester, hexenyl n‐valerate, two new sesquiterpenes, and a new sesquiterpene ketone, C15H22O.
The amino‐acid composition of some pakistani pulses. II.—cystine content
Authors: Macconnell H. M. , Khan N. A. , Baker B. E. 
Published: November 2006

AbstractThe proteins of five Pakistani pulses, prepared by acid precipitation of the proteins from alkaline extracts of the whole seeds, have been analysed for their cystine contents by quantitative filter‐paper chromatography. The values for the cystine contents of the pulse proteins ranged from 0.93% for channa to 0.29% for mash. These values correspond to 0.137% and 0.065% respectively, based on the cystine contents of the whole seeds.
Carbohydrates in pasture species. I.—The starch content of clovers and rye‐grass
Authors: Bailey R. W. 
Published: November 2006

AbstractUsing a cold grinding technique followed by perchloric acid extraction, an iodine‐staining polysaccharide can be obtained from fresh clover and rye‐grass leaves. Paper chromatograms of acid and enzymic hydrolysates show that the polysaccharide is starch. Clover leaves have thus been shown to contain 3‐5.5% and rye‐grass leaves 0.7% of starch on a dry weight basis. The effect of various factors including shading and wilting on the starch content of red clover leaves have been briefly examined.
The micro‐determination of glycerol in Acetobacter culture media
Authors: Jackson C. P. , Ramamurti K. 
Published: November 2006

AbstractA method is presented for the colorimetric estimation of glycerol in the presence of the metabolism products which it yields when submitted to the action of Acetobacter acetigenum. The interference of dihydroxyacetone (DHA) is eliminated by selective oxidation with ceric sulphate and hypoiodite. The method is suitable for multiple routine analyses and allows 0.1‐0.5 mg. of glycerol to be determined accurately in the presence of 0.76 mg. of DHA. The precision of the method is related to the accuracy of prediction, from standard curves, of the glycerol content of unknown solutions, for which 95% confidence limits at the extreme values of the determinative range are given as 0.1 ± 0.01 mg. and 0.5 ± 0.011 mg.
Analysis of tissue constituents. Extract of fresh ox‐muscle
Authors: Bender A. E. , Wood T. , Palgrave J. A. 
Published: November 2006

AbstractAn extract of fresh ox‐muscle was prepared in the laboratory under conditions designed to minimise any chemical change. A complete analysis was made of this extract and compared with that of commercial meat extract.Despite the different methods of extraction and subsequent treatment, the two extracts showed remarkably similar composition. The major difference was the loss of free amino‐acids and sugars from the muscle extract and the formation of brown pigmented substances, presumed to be of the Maillard type, in the commercial material.A substance reducing triphenyltetrazolium chloride, believed to be a sugar derivative, was found in the muscle extract but not in the commercial meat extract.A method is described for the estimation of carnitine.
The biosynthesis of fat in submerged cultures of Penicillium spinulosum
Authors: Shimi Ibrahim R. 
Published: November 2006

AbstractExperiments were conducted to exploit the potentialities of P. spinulosum to produce fat in submerged cultures. The organism was grown in shaken submerged cultures with different levels of glucose content. The addition of the sugar to preformed mycelium was also examined and the mould was cultivated in a Waldhof fermentor. Finally, a study was made of the effect on the behaviour of the organism of the metabolism solution obtained from previous experiments.
The volatile oils of Artemisia brevifolia and Kurramensis
Authors: Cocker Wesley , Lipman C. , McMurry T. B. H. , Wheeler B. M. 
Published: November 2006

AbstractThe two oils each contain small quantities of carboxylic acids with 4‐7 carbon atoms, as well as camphene, cineole, thujone and (—)‐camphor. A. brevifolia also contains p‐cymene and possibly α and β‐thujaketonic acids.
The fatty acids of blood
Authors: Garton G. A. 
Published: November 2006

AbstractFor the most part, the fatty acids of blood are present in esterified form as glycerides, phospholipids and cholesterol esters in the form of lipoprotein complexes. Unesterified fatty acids are found as a very small fraction of the total lipids in most species, but in appreciable amounts (especially in the form of acetate) in the blood of ruminants. The relative amounts of the different lipid classes in red cells and plasma are discussed and an account is given of the nature of the fatty acids in each class of lipid. Recent investigations on the transport of fatty acids of exogenous and endogenous origin are described and the possible metabolic importance of unesterified, higher fatty acids is discussed.
Mineralisation, during incubation, of the organic nitrogen compounds in soils as related to soil pH
Authors: Cornfield A. H. 
Published: November 2006

AbstractMineral nitrogen accumulation (mineralised nitrogen) during incubation, with and without added chalk (calcium carbonate), of 25 cultivated soils of varying texture, pH and total nitrogen content was determined. There was little difference in nitrogen mineralised per unit of total soil nitrogen between soils having an original pH greater than about 6.5. As pH decreased below 6.5, nitrogen mineralisation per unit of total nitrogen increased. This increase was much greater where calcium carbonate had been added prior to incubation. When all soils were considered, there was a highly significant negative correlation between original soil pH and nitrogen mineralised per unit of total nitrogen present for both untreated and chalk‐treated soils. The results obtained indicate that acid soils tend to accumulate organic nitrogenous residues to a greater extent than do soils of high pH and that the nitrogen in such residues tends to mineralise readily if soil pH is increased.
Through‐circulation drying of vegetable materials. VI.—Turnip
Authors: Hughes J. M. , Mitchell T. J. 
Published: November 2006

AbstractBoth single layers and deep beds of scalded turnip have been dried by through‐circulation of hot air. The effect of slice thickness, dry‐bulb temperature, wet‐bulb depression and air velocity on the drying rate of single layers has been studied.The drying rate has been found to be proportional to the total moisture content of the turnip and to depend largely on the dry‐bulb temperature, humidity and air‐flow having a less marked effect. Drying times for moisture contents from 10.0 down to 0.1 are used for correlation purposes.A method of predicting drying times in deep beds is proposed, based on results from the tests with shallow layers, and the accuracy of the method shown to be within ±M7.0%.
Effects of oxygen on quality and ascorbic acid retention in canned and frozen orange juices
Authors: Kefford J. F. , McKenzie H. A. , Thompson P. C. O. 
Published: November 2006

AbstractA quantitative study has been made of changes in oxygen content, ascorbic acid content, flavour and colour during the processing and storage of pasteurised and frozen orange juices.By means of a gas‐saturation procedure, the juices were canned with initial oxygen contents ranging from about 3.5% to less than 0.002%.In frozen juices stored at o° F the presence of free oxygen in the cans for at least one year permitted slow oxidative loss of ascorbic acid.In pasteurised juices stored at 86° F, oxidative destruction of ascorbic acid occurred only during the first few days, since free oxygen rapidly disappeared from the cans. Throughout subsequent storage anaerobic loss of ascorbic acid continued at a rate about one‐tenth of that in the early period.Anaerobic reactions also contributed to flavour changes in pasteurised orange juices since complete removal of oxygen failed to retard the development of stale flavour at 86° F.
The use of γ‐BHC and whitewash mixtures to control infestations of Ephestia elutella (Hbn.) in warehouses
Authors: Armstrong Margaret T. , Hill E. G. 
Published: November 2006

AbstractWhen γ‐BHC was added, as a water‐dispersible powder concentrate, to a suitable whitewash mixture and sprayed on warehouse walls to give an average deposit of about 40 mg. of γ‐BHC per sq. ft., the sprayed surfaces were found to remain effective against adults of Ephestia elutella (Hbn.) for much longer periods than when an aqueous spray containing the dispersible powder alone was used. This was shown to be due to the much more rapid loss of insecticide by volatilisation from the deposits of dispersible powder. It is suggested that a single spraying of the walls of a warehouse with a mixture of BHC and whitewash at, or about, the beginning of the season of moth emergence is a useful supplement to other methods of controlling Ephestia in warehouses.
The phenolic substances of manufactured tea. IV.—Enzymic Oxidations of Individual Substrates
Authors: Roberts E. A. H. , Myers M. 
Published: November 2006

AbstractA study is made of the enzymic oxidation of substrates isolated from the tea‐leaf. The results confirm that the phenolic oxidation products found in black tea originate either from (—)‐epigallocatechin or (—)‐epigallocatechin gallate.
The phenolic substances of manufactured tea. V.—Hydrolysis of gallic acid esters by Aspergillus Niger
Authors: Roberts E. A. H. , Myers M. 
Published: November 2006

AbstractWhen tea extracts are used as culture media for Aspergillus niger, theaflavin gallate is converted into theaflavin, substances A and B into substance C, and one of the components of Q into substance R. Flavanol gallates are also converted into the corresponding flavanols. These changes arc probably all due to the action of an esterase developed by the mould, and indicate that theaflavin gallate and substances A, B and Q are gallic acid esters, as previously deduced.
Chemical composition of passion fruit (Passiflora Edulis, Sims.)
Authors: Pruthi J. S. , Lal Girdhari 
Published: November 2006

AbstractDetailed data collected during 1952–54 on the chemical composition of passion fruit juice (Passiflora edulis, Sims.) are presented and discussed. Figures are given for the distribution of apparent and true ascorbic acid in different fruit components at different stages of maturity and plant organs for the ascorbic acid and dehydroascorbic acid contents of normal juice, and for the carotene content of juices extracted from passion fruits at different stages of maturity.Passion fruit juice is one of the most nutritious fruit juices, being rich in easily digestible carbohydrates, ascorbic acid and carotene, a good source of nicotinic acid and riboflavin and a fair source of mineral matter.
Soil nitrogen. IV.—Transformations and Movement of Fertiliser Nitrogen in a Light Soil
Authors: Gasser J. K. R. 
Published: November 2006

AbstractConcentrations of NH‐N and NO‐N in the surface (0–6 in.) layer of a light soil, with and without added nitrogen fertiliser, were measured from May to October 1957 on plots kept free of vegetation and those cropped with ryegrass.The application of nitrogen fertilisers to the soil increased the concentration of mineral nitrogen in the surface layer. On bare land the level of mineral nitrogen in the surface soil remained high until July when it was reduced by heavy and prolonged rain. NH‐N from ammonium sulphate or urea was converted to NO‐N slowly; 20 weeks were required to nitrify ail the added nitrogen.When established, ryegrass removed nitrate very rapidly from the soil and reduced the level of NO‐N to < 1 p.p.m. both on plots with or without fertiliser‐N. On plots dressed with ammonium sulphate there was a loss of NH‐N under ryegrass and no corresponding increase in NO‐N. The first cut of grass taken in July contained three‐quarters of the nitrogen applied as fertiliser; the second cut contained only one‐tenth of the amount applied.Examination of soil samples taken in October from depths up to 3 ft. showed no accumulation of mineral nitrogen under ryegrass, but there was a downward movement of nitrate from uncropped soil.
The use of the orange I method for determining soil nitrates and a comparison with the phenol‐sulphonic acid method for certain soils of Northern Nigeria
Authors: Middleton K. R. 
Published: November 2006

AbstractA new method for rapid and precise determination of soil nitrates is described, based on quantitative reduction of nitrate to nitrite, followed by colorimetric estimation of an azo dye (Orange I). The method is sensitive to 0.006 p.p.m. of nitrate nitrogen in solution and with a dilution technique the accuracy has been tested over a range of 0.05–40 p.p.m. in soil. A means of correcting for interference from soil extracts is also discussed.For certain soils of Northern Nigeria, the method is more rapid, and for very small amounts of nitrate considerably more accurate than the phenolsulphonic acid method. Statistical examination of the data shows that the two methods yield results of closely similar agronomic significance, but the Orange I method gives values with greater precision.