bluuebunny/crossref_metadata_2025_split huggingface dataset:
The apparent digestibility of alkali‐treated willow (Salix aquatica var. gigantia) when fed to sheep
Authors: Unsworth Edmund F. 
Published: October 2006

AbstractDried, ground willow (Salix aquatica) treated with 33 g sodium hydroxide kg−1 (7.5M solution) was fed to sheep in pelleted diets containing 0, 100, 200, 300, 400 g treated willow kg−1. Apparent digestibility coefficients of dietary dry matter, organic matter and energy declined linearly with increasing content of treated willow. Extrapolation of these relationships gave estimated apparent digestibility values for treated willow of 0.42 and 0.40 for dry matter (DM) and gross energy respectively. The apparent digestibility of acid‐detergent fibre was shown to be 0.36. The metabolisable energy content of the treated willow was calculated to be 5.7 MJ kg−1 DM. The high copper content (579 mg kg−1) of the treated willow did not appear to have any deleterious effects on the animals during this short‐term experiment as shown by the normal liver copper concentrations in the sheep at the end of the experiment.
The effect of the dietary Na+ + K+ − Cl− balance on the short‐term energy and nitrogen metabolism of the growing pig
Authors: Moughan Paul J. , Smith William C. 
Published: October 2006

AbstractThree diets containing either 45, 72 or 218 mEq kg−1 of the Na+ + K+ − Cl− balance were each given to four male growing pigs in a 13‐day metabolism trial. The dietary Na+ + K+ − Cl− balance did not significantly influence the digestibility or metabolisability of gross energy and nitrogen or the extretion of urinary urea.
The effects of gel‐forming polyacrylamides on moisture storage in sandy soils
Authors: Johnson Michael S. 
Published: October 2006

AbstractGel‐forming, cross‐linked polyacrylamides are new formulations of soil conditioners for use where short‐term or persistent drought inhibits plant growth. Most commercial products absorb water to many times their own weight thus improving the water storage properties of porous soils, and delaying the onset of the permanent wilting percentage where evaporation is intense. However, there is notable variation between products in the binding tension of absorbed moisture, so changes in field capacity are of little diagnostic value for the soil moisture available to plants. Nevertheless, polymers with high absorption capabilities and low binding tensions in the range pF 2 to 4.2 could be important aids to growth of agricultural, horticultural and forestry crops in drought‐prone environments.
Studies on some volatile flavour constituents in orthodox black teas of various clones and flushes in North‐east India
Authors: Hazarika Mridul , Mahanta Pradip K. , Takeo Tadakazu 
Published: October 2006

AbstractVolatile flavour constituents (VFC) of orthodox black teas manufactured from various cultivars of different geographical areas were analysed by gas chromatography and mass spectrometry. Well marked variations in VFC, as observed, were due to differences in weather conditions during the growth periods and manufacturing techniques. In general, second flush teas contained a higher amount of monoterpenoids such as linalool, their oxides and geraniol compared to rain flush teas of both low grown and high grown areas. Non‐terpenoid products such as hexanol, z‐3 hexenol, benzaldehyde and benzyl alcohol were higher in rain flush teas than in second flush teas of only high grown areas.
A general method for the instrumental assessment of the colour of tomato fruit during ripening
Authors: Dixon Timothy J. , Hobson Graeme E. 
Published: October 2006

AbstractThe colour of subjectively‐chosen tomato fruit of three contrasting cultivars at each of five stages of ripeness were measured on a tri‐stimulus colour difference meter. The values were introduced into a formula previously developed for calculating objective limits for each ripening stage, but satisfactory separations were not achieved. When the colour components for areas on the side‐walls of tomatoes were introduced into a revised formula, good discrimination was achieved between classes of fruit from fairly ripe to fully ripe. Similar measurements carried out on areas near the stylar scar and used with an alternative formula led to efficient separation of less ripe fruit into distinct classes. It is suggested that the revised formula can be applied to any cultivated tomato line except colour mutants.
The effects of sorbates on the ensilage of chopped whole‐plant maize and lucerne
Authors: Alli Inteaz , Pabari Sujata , Fairbairn Robert , Baker Bruce E. 
Published: October 2006

AbstractThe incorporation of (a) sorbic acid (0.18 and 0.90 g kg−1, fresh weight basis) and potassium sorbate (0.90 g kg−1) with chopped lucerne, and (b) sorbic acid (0.90 g kg−1) and potassium sorbate (0.90 g kg−1) with chopped maize (whole‐plant) at the time of ensiling, led to a reduction in the surface spoilage associated with the ensilage of these two forages. Use of sorbic acid (0.90 g kg−1) and potassium sorbate (0.90 g kg−1) led to (a) a reduction of volatile nitrogen (VN), higher levels of residual water‐soluble carbohydrates (WSC) in lucerne silage and more aerobically stable lucerne silage and (b) a reduction in weight loss, population of yeasts and moulds, and VN, higher levels of WSC in maize silage and more aerobically stable maize silage when compared to the untreated forages or forages treated with sorbic acid and potssium sorbate at 0.045 and 0.18 g kg−1 (fresh weight basis), respectively.
Gravimetric determination of soluble phenolics including tannins from leaves by precipitation with trivalent ytterbium
Authors: Reed Jess D. , Horvath Peter J. , Allen Michael S. , Van Soest Peter J. 
Published: October 2006

AbstractA method for the gravimetric determination of soluble phenolics based on precipitation with trivalent ytterbium is described. Solutions of ytterbium‐precipitated phenolics can be prepared in order to study u.v. absorbance, colorimetric assays for phenolics, protein precipitation and cellulase inhibition. The method was applied to mature leaves of 10 East African browse species in the diets of goats and camels. There was a large range in ytterbium‐precipitated phenolics (Yb‐ppt), from 50% dry matter (DM) in Acacia nilotica to less than 15% in Acacia brevispica and Cadaba farinosa. Results from u.v. absorbance and the Folin‐Ciocalteu assay on solutions of ytterbium‐precipitated phenolics indicated that ytterbium precipitates many types of phenolics including proanthocyanidins. The vanillin‐HCl and n‐butanol‐HCl assays for proanthocyanidins separated the samples into two groups with high or low levels. The group with high levels of proanthocyanidins had greater protein precipitation capacity and cellulase inhibition at similar amounts of Yb‐ppt. The results indicate that the method may be useful in nutritional studies involving browse and other forages. Gravimetric analysis avoids problems associated with colorimetric assays because it does not rely on the use of standards. The preparation of solutions of Yb‐precipitated phenolics allows direct comparison between amount and nutritional effects such as protein precipitation and enzyme inhibition.
Determination of nitrite and nitrate levels in meat and vegetable products by high performance liquid chromatography
Authors: Wootton Michael , Kok Siu H. , Buckle Ken A. 
Published: October 2006

AbstractA range of fresh and processed meat and vegetable products was analysed by h.p.l.c. for nitrite and nitrate contents. Satisfactory results were obtained for vegetable products and most meats, but some meat products were subject to matrix interference. Sucrose, sulphate and phosphate did not affect results. Added sodium chloride decreased retention time of nitrite and increased apparent levels of both nitrite and nitrate. Ascorbic and erythorbic acids decreased apparent nitrite levels and correspondingly increased apparent nitrate levels.
Moisture dependence of some electrical and dielectric properties of cassava
Authors: Ajibola Obafemi O. 
Published: October 2006

AbstractThe electrical resistance and the 1.0 kHz dielectric properties of cassava were measured at different moisture content values with the Kiethley digital multimeter and GR 1608‐A impedence bridge respectively. The resistance increased linearly with decreasing moisture content while the Naperian logarithm of the a.c. conductivity decreased linearly with decreasing moisture content. Regression constants were obtained in both cases. The dielectric constant decreased with decreasing moisture content.
Saponin content of some Nigerian foods
Authors: Sodipo Oluwole A. , Arinze Henrietta U. 
Published: October 2006

AbstractSaponins have been extracted and purified from millet (Pennisetum typhoideum), beans (Phaseolus vulgaris), guinea‐corn (Sorghum vulgare) and groundnut (Arachis hypogaea). Beans were found to contain a considerable amount of saponin—245.0 mg kg−1, while millet, guinea‐corn and groundnut contained 194.7, 72.7 and 48.8 mg kg−1 dry weight basis respectively.
Cassava foliage: Chemical composition, cyanide content and effect of drying on cyanide elimination
Authors: Gómez Guillermo , Valdivieso Mauricio 
Published: October 2006

AbstractThe chemical composition and cyanide concentration in the foliage of four cassava cultivars (M Col 113, M Col 22, M Col 1684, CM 342–170) were evaluated at four plant ages (6, 8, 10 and 12 months). The effect on cyanide elimination of sun‐drying on a concrete floor and of oven‐drying at 60°C was also studied, including some observations on the tannin content of dried foliage. The proximal composition, calcium and phosphorus contents, as well as the amino acid composition of dried cassava foliage compared favourably to that of sun‐cured lucerne meal. In most cases, foliage from 6‐to 12‐month‐old plants contained 25 to 30% dry matter, and as dried foliage had 13 to 20% crude protein and 16 to 20% crude fibre. Crude protein and crude fibre were the two chemical constituents which varied the most with plant age. The average gross energy of dried cassava foliage was 4.12 kcal kg−1 with a range of 3.90 to 4.35 kcal kg−1. Sun‐drying eliminated more cyanide than oven‐drying (82 to 94% vs 68 to 76%, respectively) and in addition, most of the cyanide in sun‐dried foliage was free cyanide (62 to 77%) whereas only 24 to 36% was found as such in oven‐dried foliage. Sun‐dried foliage samples had consistently lower tannin content than the corresponding oven‐dried samples.
Quality evaluation of the ‘agmark’ grades of cardamom Elettaria cardamomum
Authors: Mathai Chempolil K. 
Published: October 2006

AbstractEighteen export grades (Agmark) of Indian cardamom have been studied for their chemical and physical qualities. The grades with heavier and bigger capsules (AGEB and CGEB) were inferior in their flavour constituents to the medium grade (AGS). Chemical bleaching of the capsules decreased the amount of flavour components, especially essential oil, in the capsules.
Protein quality and amino acid‐protein relationships of maize, sorghum and rice grain as influenced by nitrogen, phosphorus, potassium and soil moisture stress
Authors: Eppendorfer Wilfried H. , Bille SøRen W. , Patipanawattana Sumitra 
Published: October 2006

AbstractIn pot and field experiments cereals were grown with greatly differing rates of N, P and K applications. For maize and sorghum, soil moisture levels were also varied. N applications, P‐ and K‐deficiency, and moisture stress generally increased the total N content of grain, from 1.06 to 2.68, 1.01 to 2.42 and 0.81 to 2.33% (as % of DM) for maize, sorghum and rice, respectively. P, K and moisture stress affected the amino acid composition only indirectly through their effects on N concentration. In all three cereals increasing N concentrations were associated with decreases in crude protein of lysine, methionine, cystine, threonine, tryptophan and, generally, with increases of isoleucine, leucine, phenylalanine and glutamate. Lysine as a percentage of dry matter increased up to the highest N concentration in all three cereals. Linear regressions with significant correlation coefficients were found between concentrations of most (g 16 g−1 N) or all (mg 100 g−1 DM) amino acids and N content of grain. Based on all experimental data equations for lysine were: g 16 g−1 N=4.44–0.89 × %N; 4.23–0.86 × % N; 4.39–0.42 × % N for maize, sorghum and rice, respectively. Correction of P‐ and K‐deficiency decreased N content of grain and resulted in higher lysine content and better nutritional value of grain protein, whereas correction of N‐deficiency had the opposite effect. The amino acid composition of rice was much more balanced than that of maize and sorghum with a leucine/isoleucine ratio of 2 compared to that of 3 in maize and sorghum. In rat feeding experiments true digestibility of maize and sorghum protein was high (about 95%) but increased only slightly with increasing N in grain, whereas the biological value decreased considerably, from 63 to 55 and from 70 to 58, respectively. The chemical score underestimated the nutritional value of both cereal proteins.
Protein extractability of almond (Prunus amygdalus, batsch) seed
Authors: Esteban Rosa M. , López‐Andréu Francisco J. , Carpena Octavio 
Published: October 2006

AbstractStudies were carried out on protein solubility of almond meal in several solvents, by varying some factors that govern the efficiency of protein extraction. Concentrations of sodium hydroxide in the range 0.025 to 0.1M extracted most of the protein in almond meal. The rate of stirring had an effect on protein extraction. Increasing the temperature to about 50°C enhanced protein solubility when extractions were carried out using 0.05M NaOH solution. The most efficient solvent: meal ratio was found to be 2000:1 (vol:wt) for a single extraction. Almond proteins displayed a markedly different pH‐nitrogen solubility profile in salt solutions, showing minimal solubility at an acidic pH (pH 3), with a sharp rise in solubility to a maximum at neutrality.
The performance of an SDS‐PAGE and an ELISA method for the quantitative analysis of soya protein in meat products: An international collaborative study
Authors: Olsman Willem J. , Dobbelaere Siegfried , Hitchcock Christopher H. S. 
Published: October 2006

AbstractThe results are reported of a collaborative study in which five meat products containing different known levels of one of five different commercial soya ingredients, together with a blind duplicate and a blank, were analysed for soya protein by 26 laboratories in 10 European countries. Two techniques were tested: the sodium dodecylsulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) method of Armstrong et al. (J. Food Technol. 1982, 17, 327–337) and the enzyme‐linked immunosorbent assay (ELISA) method of Hitchcock et al. (J. Sci. Food Agric. 1981, 32, 157–165). It was concluded that both methods give zero blanks and similar interlaboratory variances; SDS‐PAGE gives more repeatable intralaboratory data, while ELISA gives more accurate determinations. The results reflect significant progress to an interim stage of methodology development; both methods are useful, but require further refinements to make them generally acceptable for control purposes.
Preparation and composition of mesophyll, epidermis and fibre cell walls from leaves of perennial ryegrass (lolium perenne) and italian ryegrass (lolium multiflorum)
Authors: Gordon Alex H. , Lomax James A. , Dalgarno Karen , Chesson Andrew 
Published: October 2006

AbstractCells of mesophyll, epidermis and residual fibrous material were obtained from leaves of Italian and perennial ryegrass harvested at different stages of maturity by mechanical disruption of leaf tissue. Mesophyll cells were selectively removed by filtration through 0.045 mm nylon mesh and remaining non‐mesophyll cells centrifuged in metrizamide solutions (56–58% wt to vol.) of known density (1.308–1.329 g cm3 at 5°C) to obtain a pure epidermis cell fraction and a residual fibre fraction. Whole mesophyll cells contributed 63–72%, epidermis 12–15% and the fibre fraction 15–24% to the total leaf dry matter. Fibre values were higher in late‐cut samples. Cell walls were prepared from mesophyll and epidermis cells by disruption and washing to remove cell contents. Fibre cells were judged free of cell contents and received no further treatment. Examination of cell wall preparations by light and electron microscopy showed that both mesophyll and epidermis preparations were essentially free from contaminating material. Mesophyll cell walls were uniformly thin (200 nm) while those of epidermis ranged from 2000–3000 nm at the outer face, thinning to 300 nm or less at the inner surface. An electron‐light layer (cuticle) of approximately 200 nm thickness was present covering the outer face of the epidermis. The fibre fraction largely consisted of sclerenchyma, but contained, in addition, other vascular cells, detached annular rings and heavily silicified leaf hairs. Analysis of cell walls accounted for 85–90% of dry matter. Cellulose was the major component of all cell walls examined (approximately 40% of dry matter) with xylose residues accounting for a further 11% of mesophyll, 13.5–17.5% of epidermis and 21–25% of fibre cell walls. Arabinose was low in fibre cells but was present in much higher proportions in mesophyll and epidermis walls. The ratio of arabinose to xylose was approximately 1:1.5 for mesophyll, 1:2.5 for epidermis and 1:7.0 for the fibre fraction. The molar ratio acetyl to xylose remained fairly constant at 1:4 regardless of the grass, cell type or maturity of the sample. The uronic acid content of epidermis was higher than that in other cell types and showed an increase with increasing maturity of the grass, reaching over 9% in late‐cut samples. Total phenolic material represented 2–3% of mesophyll and epidermis cell walls and 6% of fibre walls. Ferulic acid alone was released from the primary cell walls by saponification and p‐coumaric and ferulic acids from the secondary‐thickened fibre walls. Crude protein values (NX6.25) were high in mesophyll cell wall preparations and low in epidermis and fibre cell walls. Amino acid patterns were similar for both grasses and cell types but hydroxyproline was found in greater amounts in fibre cell walls than in either epidermis or mesophyll.
Synthesis of aroma compounds by apples supplied with alcohols and methyl esters of fatty acids
Authors: Bartley Ian M. , Stoker Paul G. , Martin Andrew D. E. , Hatfield Stephen G. S. , Knee Michael 
Published: October 2006

AbstractEster synthesis by apples supplied with alcohols (C2–C8) and methyl esters of short chain fatty acids (C4–C8) was studied using gas chromatographic analysis of the products. The substrates were supplied as vapours to whole fruits stored in 2% O2 at 3°C. The alcohols were converted to the corresponding acetate ester; butanol, pentanol and hexanol were converted most rapidly. The methyl esters of short chain fatty acids (Cn) were converted to esters with an alkyl group (Cn‐2, Cn‐4) confirming the presence in whole fruits of an active β‐oxidation pathway for fatty acids. Ester synthesis was stimulated when apples were supplied with methyl octanoate at different periods during long term storage in 2% O2. Treatment of the fruit immediately postharvest did not enhance ethylene synthesis.
Acidification, proteolysis and flavour potential in fermenting cocoa beans
Authors: Biehl Böle , Brunner Ernst , Passern Detlef , Quesnel Victor C. , Adomako Daniel 
Published: October 2006

AbstractCocoa fermentations in Ghana and Trinidad as well as anaerobic fermentation‐like incubations of fresh cocoa beans in Germany were carried out under controlled conditions. Samples of beans were taken during the course of these treatments and determinations were made as to acidification (pH, acetic acid content), proteolysis (free α‐amino nitrogen, peptide nitrogen and SDS electrophoresis of the protein peptides) and flavour potential (gas chromatography of the highly volatile compounds, in particular isopentanal and organoleptic analysis after thin layer roasting). A positive correlation between acidification, proteolysis and the development of flavour potential during anaerobic fermentation can be demonstrated in principle. However, the flavour potential is increased if the temperature rise is comparatively slow in both normal fermentation and laboratory incubation. Strong acidification and high accumulation of amino acids and peptides were not essential for a good flavour potential. The isopentanal content proved to be a useful indicator of the progress of normal fermentation in the tropics. These findings can be interpreted on the basis of earlier results about germination‐like processes in the protein vacuoles, pre‐ and post‐mortem subcellular structures and the special characteristics of acetic acid diffusion. Conclusions which are relevant to the practice of cocoa fermentation are discussed in more detail.
Rates of starch hydrolysis and changes in viscosity in a range of common foods subjected to simulated digestion in vitro
Authors: Gee Jennifer M. , Johnson Ian T. 
Published: October 2006

AbstractA range of common starch‐rich foods and pure starches was analysed for available carbohydrates and dietary fibre content, and subjected to a simulated digestion procedure in vitro. The initial rates of free sugar release differed markedly between foods; the time required for the release of 50% of the starch content of some legumes was up to 100 fold longer than that for foods such as potatoes and rice. A significant correlation (r=0.806; P<0.01) between the time required for hydrolysis and the total dietary fibre content of the foods was observed. The viscosity of the food samples declined during the course of digestion, but always remained markedly higher than that of pure starch. The rate of hydrolysis of starch appears to be the most important factor governing the human glycaemic response to foods described by other authors, but the final viscosity of partially digested foods may be of some significance.
The nutritive values of feed proteins and feed protein residues resistant to degradation by rumen microorganisms
Authors: Rooke John A. 
Published: October 2006

AbstractFishmeal (FM), meat and bone meal (MBM) and rapeseed meal (RSM) were incubated for 8h (RSM) or 24 h (FM, MBM) in nylon bags in the rumens of cattle, in order to prepare from each meal sufficient residues resistant to rumen degradation for evaluation of their nutritive value. The nitrogen (N) and organic matter (OM) contents of FM and MBM were significantly (P<0.05) reduced by rumen incubation. The modified acid detergent fibre content of RSM was increased, and only traces of glucosinolates remained after rumen incubation. The amino acid profiles of FM and RSM were observed to change as a result of rumen incubation, whereas that of MBM was unchanged. The true N digestibilities of all three protein meals when fed to rats as the sole protein source were significantly (P<0.05) reduced by prior rumen incubation (FM, 0.90 to 0.86; MBM, 0.81 to 0.55 and RSM, 0.76 to 0.67). When measured using a rat bioassay, the biological values of FM (65.0 to 79.2) and RSM (53.3 to 83.1) protein were significantly (P<0.05) increased as a result of rumen incubation but that of MBM was unchanged (47.7 vs 41.1). The N digestibility of the protein meals and of their residues resistant to rumen degradation were also estimated in cattle. Samples of the feedstuffs were placed in small polyester bags, inserted into the proximal duodenum of cattle, recovered in faeces and N disappearance from the bags measured. This technique ranked the N digestibilities of the feedstuffs in the same order as in the rat.