bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fungicidal activity and chemical constitution. XIV.—Preparation of 4‐substituted 2,6‐dinitrophenols
Authors: Fieldgate Diana M. , Woodcock D. 
Published: November 2006

AbstractSix 4‐(1‐phenylalkyl)‐, eight 4‐(1‐cyclohexylalkyl)‐ and seven 4‐(1‐cyclopentylalkyl)‐2,6‐diniirophenois were prepared for testing against powdery mildew of apple (caused by Podosphaera lencotricha (Ell. & Everh.) Salm.) and other fungi.
Assessment of meat freshness in quality control employing chemical techniques: A review
Authors: Pearson D. 
Published: November 2006

AbstractNumerous chemical and physical tests have been described which reflect the biochemical and other changes which occur in meat during storage. Although some work has occasionally included the correlation with organoleptic data, there have been few suggestions as to possible critical legal or control limits. In industrial control, however, each method has to be considered in relation to the purpose intended and semi‐empirical tests may be of value provided that the procedure is standardised. Critical maxima based on chemical values have been recommended for white fish, which differs, however, from meat in having a negligible fat content. With meat, protein breakdown usually precedes fat spoilage, but in certain circumstances the order of these reactions is reversed. Recommended limits for meat should take into account both types of spoilage. The review concludes with suggestions for a coordinated programme of study which could help in clarifying some of the difficulties inherent in the application of meat spoilage research in industrial control.
Influence of different yeasts on the growth of lactic acid bacteria in wine
Authors: Fornachon J. C. M. 
Published: November 2006

AbstractThe influence of various yeasts on the growth of lactic acid bacteria in wine was tested by inoculating Lactobacillus hilgardii, L. brevis and two strains of Leuconostoc mesenteroides into experimental wines made with twelve different yeasts of the genus Saccharomyces. Wines made from juice which had been infected with several spoilage yeasts and then fermented with a wine yeast were also tested in this way. It was found that the yeasts differed considerably in their effects on bacterial growth. In some of the experimental wines bacterial growth was delayed or failed altogether. Generally, the unfavourable influence of any yeast on bacterial growth was much reduced if the wines were left in contact with the yeast cells for some weeks after the fermentation.The significance of these results in relation to the occurrence of malo‐lactic fermentation in commercial wineries is discussed.
Nutritional value of middle eastern foodstuffs. IV.—Amino acid composition
Authors: Jamalian J. , Pellett P. L. 
Published: November 2006

AbstractThe amino acid composition of twenty‐six food items common in the Middle East has been determined by ion‐exchange chromatography. A pre‐oxidation procedure was used for the determination of cystine but was not found satisfactory for the determination of methionine. In addition to the amino acid composition the protein quality scores have been calculated by two methods and are reported together with the E/T ratios (the total essential amino acids per total nitrogen).
Studies on the north sea cod VI.—Effects of starvation 4. Sodium and potassium
Authors: Love R. M. , Robertson I. , Strachan I. 
Published: November 2006

AbstractSodium and potassium were measured in captured cod of a variety of degrees of starvation, and in cod artificially starved in an aquarium. It was found that depletion of either kind caused the ash of both muscle and blood to decrease, while the water increased. In muscle, Na increased and K decreased, but both ions decreased in the blood plasma. It was demonstrated histologically that conditions producing more Na and less K gave rise to an increase in extracellular space and shrinkage of the muscle cells.Myocommata (sheets of connective tissue) were found to be rich in Na. As the myocommata are more concentrated in the tail region, this alone was thought sufficient to explain the high Na concentration in the flesh at the tail ends of many fishes compared with the middle.A clear relationship was demonstrated between the size of the fish and the Na content of the musculature. This decreased with growth, a fact which was thought to be the result of larger fish having larger cells, and therefore less extracellular space which is rich in this ion. It was found that there was no relationship if the fish were depleted in the spawning season.There was in addition an unknown factor whereby both Na and K showed an overall shift from month to month.
Effect of baking and amino acid supplementation on the protein quality of arabic bread
Authors: Maleki M. , Djazayeri A. 
Published: November 2006

AbstractThe effect of supplementation of flour with lysine, lysine‐threonine, lysine‐methionine, and lysine‐threonine‐methionine on the protein quality of Arabic bread was studied. In addition the effect of baking on the protein quality of non‐supplemented and supplemented flour and bread was investigated. For the preparation of bread samples the dough was made in the laboratory and baked in a local bakery. Rats were used for evaluation of protein by protein efficiency ratio, weight gain and feed consumption.The results showed that the addition of 0.3 % L‐lysine to flour improved the protein quality of flour and bread to a significant degree. Supplementation of lysine‐fortified flour with 0.62% DL‐threonine caused further improvement in protein quality, whereas methionine had no effect. Baking did not change the protein quality of lysine or lysine‐threonine supplemented bread.
Fruit ripening disorders in relation to the chemical composition of tomato fruit
Authors: Davies J. N. , Winsor G. W. 
Published: November 2006

AbstractThe incidence of ripening disorders in relation to the chemical composition of tomato fruit from a 32NK ×23PMgCa factorial nutritional trial has been investigated for three seasons. Highly significant negative correlations were obtained between log10 wt.‐% of unevenly ripened fruit and K content, specific conductivity, acidity (titratable, total and combined) and refractive index of the expressed fruit juices. The importance of K in these relationships is emphasised. Differences between the regressions relating fruit grading to the specific conductivity or to the K content of the expressed juices of the varieties studied are described and discussed.The use of specific conductivity together with the refractive index for the rapid assessment of tomato fruit quality is advocated.
Organophosphorus compounds. VI.—Structure and activity of certain 4‐(diethoxyphosphinothiomethyl) 4H 1,3,4‐oxadiazoline‐5‐thiones, of certain 4‐diethoxyphosphinothioylthiomethyl‐thiazoles, and related compounds
Authors: Pianka M. 
Published: November 2006

AbstractContact activity of 4‐diethoxyphosphinothioylthiomethyl‐4H‐1,3,4‐oxadiazoline‐5‐thiones is affected by the nature of the 2‐substituent. Alkyl substitution gives high activity against Aphis fabae, Tetranychus telarius and Plutella maculipennis (Curtis), but not against Musca domestica; p‐nitrophenyl substitution gives high activity, and p‐chlorophenyl substitution lower activity against all of these organisms. Replacement of oxygen of the heterocycle by sulphur reduces acaricidal activity, and replacement by N‐methyl increases toxicity to insects and mammals. The compounds lack systemic activity. 4‐Diethoxyphosphinothioylthiomethyl‐2‐phenylthiazole, whether substituted or not in the heterocycle or on the phenyl ring with a nitro‐group, lacks activity. 3‐Diethoxyphosphinothioylthiomethyl‐5‐methyloxazolid‐2,4‐dione has good activity. The structures of the compounds were tentatively assigned on the basis of infra‐red and p.m.r. spectra.
Effect of ageing on the properties of myofibrils of rabbit muscle
Authors: Penny I. F. 
Published: November 2006

AbstractThe effect of ageing of rabbit muscle at 4° and 15–18° on the extractability and adenosine triphosphatase activity of the myofibrils has been examined. The amount of protein extracted by M‐KCL‐4 mM sodium glycerophosphate (pH 6.2) and by 0.1 M sodium tetrapyrophosphate‐4 mM MgCl2‐10 mM‐KH2PO4 (pH 7.2) increased as the muscle aged. By using the amount of Ca2+ adenosine triphosphatase extracted, i.e. the enzyme associated with myosin, as a measure of the amount of myosin in the actomyosin extracted, it was possible to show that the buffered potassium chloride did not extract all the actomyosin from the myofibrils of pre‐rigor muscle. As the muscle aged, more actomyosin was extracted, together with some tropomyosin. Pyrophosphate, however, extracted all the myosin from the pre‐rigor muscle, and the increase in the protein extracted from aged muscle was due to actin and tropomyosin in addition to myosin. It is suggested that these changes are caused by a disruption of the Z‐band structure during ageing, perhaps due to the hydrolysis of tropomyosin by proteolytic enzymes. The specific Ca2+ adenosine triphosphatase activity of the myofibrils was unaltered by ageing but the specific Mg2+‐activated adenosine triphosphatase, i.e. the enzyme associated with actomyosin, was reduced by about one‐third. This latter result may be caused by a change in the mode of linkage of actin to myosin.
Rapid method for the simultaneous determination of glucose and fructose using anthrone reagent
Authors: de Bruyn J. W. , Van Keulen H. A. , Ferguson J. H. A. 
Published: November 2006

AbstractRapid quantitative determination of carbohydrates is possible with the aid of Dreywood's anthrone reagent, but the reproducibility of the method was found to be unsatisfactory. Better results were obtained by modifying the method and standardising it accurately. The modifications mainly bore on the composition and preparation of the reagent. The exclusion of dust during the determination was found to be very important.Rapid simultaneous determination of glucose and fructose was possible by carrying out the reaction at 60° and 100°. An essential condition was that other carbohydrates and substances causing interference should be almost absent.Application to the determination of sugars in tomato and apple is described.
Antioxidant properties of lucerne extracts
Authors: Aziz A. Ben , Grossman S. , Budowski P. , Ascarelli I. , Bondi A. 
Published: November 2006

AbstractAqueous extracts of fresh and dehydrated lucerne were found to exhibit heat‐stable antioxidant activity toward the autoxidation of linoleic acid, the lipoxidase‐catalysed oxidation of linoleic acid and the lipoxidase‐induced carotene oxidation. EDTA increased the antioxidant activity of lucerne extract in all three systems. Alone, EDTA inhibited linoleate autoxidation, but not lipoxidase‐catalysed linoleate oxidation, and was only partly inhibitory toward lipoxidase‐induced carotene oxidation.The presence of ferulic acid in the acid hydrolysate of lucerne extract could be demonstrated by both paper and gas chromatography. This acid, and the related coumaric and sinapic acids, were shown to inhibit lipoxidase activity. It is suggested that a ferulic acid derivative may play a rôle in the antioxidant effects observed with aqueous lucerne extracts.
Analysis of oils and fats by gas chromatography. V.—Fatty acid composition of the leaf lipids of myosotis scorpioides
Authors: Jaimieson G. R. , Reid E. H. 
Published: November 2006

AbstractThe fatty acids of the leaf lipids of Myosotis scorpioides have been shown to contain relatively large proportions of γ‐linolenic and octadecatetraenoic acids as well as the more usual palmitic, linoleic and linolenic acids. Changes in the proportions of all the different classes of fatty acids have been found during the growing season of the plant, and also changes in fatty acid composition depending on the growth locality.
Effect of simulated reclamation on nitrification of ammonium sulphate applied to saline and alkali soils from West Pakistan
Authors: Sindhu M. A. , Cornfield A. H. 
Published: November 2006

AbstractNitrification of ammonium sulphate (100 ppm nitrogen) applied to alkali, saline‐alkali, highly saline and moderately saline soils was studied during 12 weeks of incubation before and after simulated reclamation treatments, in which water plus calcium sulphate was used for the two alkali soils and water alone for the two saline soils. Before reclamation there were considerable differences in the pattern of nitrification due to soil type; this was accounted for mainly by the high loss of ammonia by volatilisation (61‐96% of the ammonium‐nitrogen applied) from the two alkali soils; from 0 to 80% of the nitrogen applied was recovered as nitrate after 12 weeks of incubation. After reclamation the pattern of nitrification was similar for all soils; 58‐68% of the applied nitrogen was recovered as nitrate after 12 weeks. The moderately saline soil was the only one to show a lower recovery of applied nitrogen as nitrate after than before reclamation. There was some nitrite accumulation early in incubation in all the original soils, but after reclamation only in the two alkali soils.
Fractionation and comparison of purothionin and globulin components of wheat
Authors: Redman D. G. , Fisher N. 
Published: November 2006

AbstractPurothionin, an unusual wheat protein and the ‘fast‐moving wheat globulins’ have been separated into two components. Earlier evidence of the close similarity of purothionin and these ‘globulins’ is strengthened by amino acid analyses, ‘fingerprints’ (peptide mapping) and C‐terminal end group determination of the individual components. A preparation similar to the crude ‘lipoprotein’ precursor of purothionin previously reported in the literature and stated to contain ‘lecithin’ on the basis of the presence of lipid phosphorus has been partially resolved into six components, and the presence of phosphatidyl choline, amino phospholipids and two glycolipids has been demonstrated in fractions containing purothionin.
Calculation and presentation of pork muscle colour from reflectance spectra
Authors: Elliott R. J. 
Published: November 2006

AbstractPale and dark longissimus dorsi muscle samples with the surface pigments predominantly in the reduced, oxygenated, or oxidised form, were used to determine the effects of the shape and position of the reflection spectra on four mathematical techniques for expressing colour in C.I.E. terminology.No significant differences in the computation of tristimulus values were obtained by the weighted ordinate method, using 5 and 10 nm intervals, and the thirty and ten point selected ordinate method. The latter method provides a quick and convenient method of calculation. A chart has been constructed for the direct conversion of x and y co‐ordinates to dominant wavelength (λd) and percentage purity values, the x/y calculation for λd being read to less than 1 ran and for purity to less than 1%.A nomogram to convert C.I.E. brightness (Y tristimulus value) to Munsell value has been produced for the 10‐40Y range; it has an error of less than 3%. A series of four charts has been prepared, with which muscle colour, calculated in terms of C.I.E., can be defined in Munsell notation. The conversion error is maintained below visually perceptible steps. These charts extend the usefulness of reflection spectrophotometers in measuring the colour of pork.
Antioxidants in oats : Glyceryl esters of caffeic and ferulic acids
Authors: Daniels D. G. H. , Martin H. F. 
Published: November 2006

AbstractOf the antioxidants extracted from oats, 36% (by weight) consists of six compounds which are more strongly adsorbed on to silicic acid than those previously described, 1,2 One of these has been isolated by column chromatography. On hydrolysis it yields caffeic acid (2 moles), ferulic acid (1 mole), glycerol (1 mole) and long‐chain ω‐hydroxyacid (1 mole). The ω‐hydroxyacid fraction contains the homologues, C22 (5%), C26 (64%), and C28 (31%).The probable structures of the compounds are discussed.
Persistence, penetration, and breakdown of chlorthiamid and dichlobenil herbicides in field soils of different types
Authors: Beynon K. I. , Wright A. N. 
Published: November 2006

AbstractThe persistence, penetration, and breakdown of the herbicides chlorthiamid (‘Prefix’, 2,6‐dichlorothio‐benzamide) and dichlobenil (‘Casoron’, 2,6‐dichlorobenzonitrile) have been studied in the field in clay, medium loam, sandy loam, and peat using applications of unincorporated granules and wettable powders at 9 kg/ha (active material).Conversion of chlorthiamid to dichlobenil was rapid in the soil. After 4 weeks, less than 3% remained of chlorthiamid that was applied to clay, medium loam, and sandy loam and less than 17% remained in peat.The initial half‐life of dichlobenil residues (following dichlobenil application) and ‘total nitrile’ residues (chlorthiamid + dichlobenil residues following chlorthiamid application) under wet conditions was near 2 weeks in clay, medium loam, and sandy loam, and ranged from 3‐20 weeks in peat for different applications. There was very little penetration of chlorthiamid or dichlobenil below the 4 in depth of the soil within 32 weeks of the single application of herbicides except in peat.2,6‐Dichlorobenzamide was formed in all four soil types after application of either chlorthiamid or dichlobenil. At 8‐10 weeks after application the benzamide residues in the soil were generally greater than those of the dichlobenil, except in peat. In clay, which was studied in most detail, the benzamide penetrated to greater depths than did the dichlobenil or chlorthiamid.
Rheological activity of peptides, simple disulphides and simple thiols in wheaten dough
Authors: Jones I. K. , Carnegie P. R. 
Published: November 2006

AbstractThe disulphide peptides of flour have been separated into acidic (glutathione) and basic peptides, and their effects on the rheological properties of dough have been investigated. the only peptide normally present in flour to have marked activity in dough was glutathione.The other disulphide peptides of flour were only slightly active in that their sole effect was to diminish the tolerance of the dough to prolonged mixing. Their lack of activity probably results from their disulphide groups being non‐reactive at the pH values found in dough. the same peptides in the thiol form were slightly more active in that they decreased development time and maximum resistance.All types of thiols tested were active in dough, but of the disulphides tested, only the acidic peptides GSSG (oxidised glutathione) and bis‐γ‐glutamylcystine had significant activity. Possible modes of action of disulphide peptides in dough are discussed.
Vitamin B content of cowpeas (Vigna unguiculata Walp) I.—Thiamine, riboflavin and niacin
Authors: Ogunmodede B. K. , Oyenuga V. A. 
Published: November 2006

AbstractThe thiamine, riboflavin and niacin contents of thirty varieties of cowpeas have been studied. Estimates of the values of these vitamins in the individual varieties have been recorded, and comparative studies of the values show significant differences between the vitamin contents of some varieties. It is also suggested that in reporting experiments, accession numbers be used to identify the varieties of cowpeas in order to avoid possible confusion.
Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation
Authors: Rankine B. C. , Pocock K. F. 
Published: November 2006

AbstractThe amounts of sulphur dioxide bound by acetaldehyde, pyruvic acid and α‐ketoglutaric acid during fermentation of three grape juices by eight wine yeasts (Saccharomyces sp.) are reported. These constituents accounted for 49–83 % (mean 69) of the measured bound SO2, depending on the yeast strain and juice. the maximum range of concentrations of the binding components for individual wines were 10–48 ppm for acetaldehyde, 9–77 ppm for pyruvic acid and 5–63 ppm for α‐ketoglutaric acid, depending on yeast strain and grape juice. the validity of the calculations was verified by an experiment with SO2 and the three binding compounds in a multicomponent model system.The acetaldehyde content was related to the total SO2 present, which itself was determined by the strain of yeast. SOz bound in the wines after a further SO2 addition was correlated significantly with pyruvic and α‐ketoglutaric acids, but not with acetaldehyde.Certain yeasts produced SO2 during fermentation in grape juice and in synthetic media with defined sulphur sources. More SO2 was produced at pH 3.6 than 3.0 in the absence of added sulphate in grape juice. Sulphate was the best sulphur source for SO2 production in synthetic media, although some yeasts were able to produce smaller amounts of SO2 from l‐cysteine and reduced glutathione.
Chemistry of leaf waxes in relation to wetting
Authors: Holloway P. J. 
Published: November 2006

AbstractThe hydrophobic property of waxes depends upon their chemical constitution and almost certainly upon the orientation of molecules of their constituents. Contact angles of the most important classes of constituent range from 94° to 109°. No class of constituent is very water‐repellent; alkenes are the most hydrophobic but esters, ketones and secondary alcohols are almost as hydrophobic. Waxes containing large amounts of alkanes are the least wet table. the least hydrophobic classes are α‐ω‐diols, sterols and triterpenoids. the wettability of wax constituents increases with an increase in polarity especially as a result of terminal substitution of the aliphatic molecule or a cyclic structure.
Studies on the lipids of flour IV.—Factors affecting lipid binding in breadmaking
Authors: Daniels N. W. R. , Richmond J. Wendy , Eggitt P. W. Russell , Coppock J. B. M. 
Published: November 2006

AbstractThe binding of specific lipids during the high‐speed mixing of doughs and in the resulting bread was studied in relation to mixer atmosphere. the presence of air was found to cause a fall in the linoleic acid content of the triglyceride lipids, an effect apparently related to the reduction in lipid binding. Replacement of the free lipid of flour (the main source of triglyceride linpleate) by extra shortening fat caused a large increase in bound lipid in doughs mixed either in air or in nitrogen, together with the drop in bread quality and volume observed previously. It was concluded that the natural free lipid of flour plays an important part in modern breadmaking processes both in responding to the atmosphere in the dough mixing chamber and in its effect on the binding of shortening triglyceride during dough development.
Synthesis and biological properties of dinitroarylphosphates
Authors: Drábek J. , Pastorek I , Konečný V. 
Published: November 2006

AbstractA series of nitro‐and 2,4‐dinitro‐substituted phenyl phosphates and thiophosphates were prepared and the biological activity of these compounds was established.In dinitro‐substituted phenyl phosphates, in which the dinitrophenyl group remains the same, the selectivity of the biological activity of these compounds was significantly altered with the change of substituents on the phosphorus atom. the highest acaricidal and anti‐mildew activity was achieved with compounds in which at least one of the substituents was a dimethylamino group. However, these compounds also had the highest toxicity to mammals. Two of the compounds with a substituted dimethylamino group were found to have approximately the same selective acaricidal and anti‐mildew activity, but their toxicity against mammals was reduced. the highest herbicidal activity was obtained with compounds in which the amino group was a substituent.