bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of chemical and bioassay estimates of oestrogenic potency of clover
Authors: Flux D. S. , Wilson G. F. , Wong E. 
Published: November 2006

AbstractThe oestrogenic potencies of red and subterranean clover extracts, the isoflavone contents of which have previously been determined by chemical means, have been estimated by bioassay, and results from the two different methods are compared. Bioassay studies showed that there is no interaction between biochanin A and genistein or biochanin A and formononetin in their effects on mouse uteri. Pratensein has oestrogenic activity in that it causes an increase in uterine weight in immature ovariectomised mice.
The effect of a steam treatment on the feeding value of wheat
Authors: Hutchinson J. B. , Moran T. , Pace J. 
Published: November 2006

AbstractThe value of mildly steamed wheat in promoting the growth of the weanling rat has been compared with that of unheated wheat. Diets containing flour or wholemeal from the steamed wheat promoted a higher rate of growth and of food consumption than those containing corresponding material from unheated wheat.By contrast, growth rate and food consumption were the same on diets containing steamed barley as on those containing unheated barley. Possible reasons for the improvement in feeding value obtained by steaming wheat are discussed and it is suggested that it may be due to the steaming process destroying the capacity of the wheat protein to form a cohesive gluten.
A comparison of six methods of estimating lignin in grass hay
Authors: Whitehead D. L. , Quicke G. V. 
Published: November 2006

AbstractThe purpose of the investigation was to determine which of six of the commonly used methods for the determination of lignin give the most reproducible results and which yield the purest lignins. The methods were compared on the basis of the yields of residues obtained after organic‐solvent extraction and after total ‘pre‐treatment’, as well as yields of ash‐free lignin. The lignin residues were also analysed for carbon, nitrogen, methoxyl, N‐alkylamide and ash content.It was found that there was little to choose between three of the methods which gave mean values between 7.1 and 7.8% of ash‐free lignin, but the other three methods, which gave mean values of 9.5, 10.7 and 14.6% of lignin were much less reliable. Attention is drawn to the need for authors to give details of methods employed in the determination of lignin.
Amines, aldehydes and keto‐acids in silages and their effect on food intake by ruminants
Authors: Neumark H. , Bondi A. , Volcani R. 
Published: November 2006

AbstractSilages from different sources were arranged into two groups according to their palatability for cattle, and assayed for their amine, aldehyde and keto‐acid content. A correlation between tryptamine content and palatability was established. None of the assayed amines per se was found to have a direct influence upon appetite, although histamine enhanced the appetite‐depressing action of formaldehyde. Only formaldehyde, but not acetaldehyde or butyraldehyde, was found to exert a strong influence upon the appetite of ruminants.
The electrophoretic analysis of flour from several varieties of hard red winter wheat grown at several locations
Authors: Koenig V. L. , Ogrins A. , Trimbo H. B. , Miller B. S. 
Published: November 2006

AbstractElectrophoretic analyses were made on acetic acid‐extracts of flour milled from five varieties of Hard Red Winter wheat grown at six locations. The electrophoretic experiments were performed in phosphate buffer, pH 3‐0, Γ/2 0‐05. Differences were found in the distribution of the protein components and the protein content for locations of growth as well as for varieties. This also applies to the amount of protein extractable by acetic acid and that remaining after dialysis. The long‐mixing flours had less glutenin‐gliadin than the short‐mixing flours. The better‐quality flours (which also required longer mixing) also contained more of the salt‐soluble proteins.
Fatty acids, including polyenoic and trans components, and glycerides of Indian goat tallows
Authors: Rajagopal N. S. , Achaya K. T. 
Published: November 2006

AbstractAverage analysis of five Indian goat tallows by ester fractionation yielded (as mole‐%) : myristic (4‐3), palmitic (30‐2), stearic (23‐8), arachidic (2‐3), tetradecenoic (0‐3), hexadecenoic (3‐6), oleic (34‐8), octadecadienoic (0‐5) and C20–22‐acids (0‐2).Intensive solvent crystallisation, GS3 determination and component acid analysis of one specimen showed GS3 30‐3; GS2U 25‐8; GSU2 41.5 and GU, 2.4 (mole‐%). Major individual components (mole‐%) were : palmitodistearin 14.4; dipalmitostearin 11.7; palmitostearoolein 18.4; stearodiolein 19.2; palmitodiolein 21.2 and triolein 2.4. Indian goat tallows resemble in glyceride structure a saturated specimen of a Western beef tallow rather than an Indian, which is high in GS4U.Polyene‐ and trans‐acid contents, determined by appropriate concentration and spectrophotometry, were both low : non‐conjugated diene 1.12, non‐conjugated triene 0.21, conjugated diene 0.05, conjugated triene 0.02 and isolated trans‐acid 5.5 (wt.‐%).
Analysis of dithiocarbamates and thiuram disulphides used in agriculture. I.—Collaborative study of macro‐methods available for the evaluation of technical and formulated products
Authors: Stevenson A. 
Published: November 2006

AbstractThe paper details results found in a recent collaborative study of methods of analysis for the dithiocarbamates and thiuram disulphides.In order to ensure maximum accuracy, reproducibility, and simplicity of apparatus and operation, preference is given to macro‐volumetric methods for determining the products of acid hydrolysis, i.e., carbon disulphide and, where possible, the combined amine. Shortcomings of previously published methods are illustrated, and alternative procedures given which are now accepted as official methods for zineb, maneb and thiram in technical products and simple formulations.More complex formulations, including admixtures with copper and mercury salts, will be dealt with in a later paper.
The component acids of Indian ‘boundary’ fish fats
Authors: Pathak S. P. , Reddy B. R. 
Published: November 2006

AbstractThe fatty‐acid composition of the body and visceral fats of Stromateus cinereus (an Indian ‘boundary’ fish) was studied by lithium salt‐acetone, lead salt‐alcohol fractionations and further by methyl ester distillation. The fats are of intermediate type and form a distinct class from fresh water and marine fish fats although the degree of unsaturation is of the same order in all three types of fats. As compared with British ‘boundary’ fish fats, these fats are more saturated.
Analytical data of some common fruits potassium and phosphorus contents
Authors: Money R. W. 
Published: November 2006

AbstractAnalytical data of some common fruits were published in 19501 and 1958;2 these have been extended by determinations of the potassium and phosphorus contents of further samples taken over a period of about 3 years. Some consideration has been given to the use of these values to calculate the fruit content of products such as jam, but as will be shown below, care must be exercised when such calculations are applied to samples of unknown origin. The potassium content was determined with an E.E.L. flame photometer and without ashing; the results are given as mg. of K/100 g. The phosphorus was determined after dry ashing in the presence of calcium acetate by the normal molybdenum blue method with hydroquinone‐sulphite as reducing agent. The results are given as mg. of P2O5/100 g.
Relative susceptibility to malathion contamination of six animal‐feed ingredients
Authors: McFarlane J. A. , Harris A. H. 
Published: November 2006

AbstractMalathion uptake by six feed ingredients was investigated using stacks of small sack‐cloth covered units, simulating surface samples from full bags, sprayed with a dispersible powder formulation at a rate equivalent to about 165 mg./sq. ft.For units stored at 30° and 70% R.H., apparent uptake was about 10% of the initial deposit for citrus pulp, soya‐bean meal, cottonseed meal and groundnut meal, 30% for coconut meal and 50% for rice bran. These levels were reached after 5‐9 weeks' storage, and did not vary greatly over the period of study (1‐13 weeks post‐spraying) except in rice‐bran and coconut meal where the level increased markedly up to 9 weeks after spraying, but had decreased slightly by 13 weeks. No significant differences occurred between units stacked so as to simulate the under surface of a bag, and those simulating the upper surface. The differences in uptake between the various ingredients confirm the assumption that commodities with high oil‐content are likely to be most susceptible to contamination. Supplementary comparisons for citrus pulp and coconut meal showed that apparent uptake was greater at 30° than at 20°, but the effect of a slightly lower storage humidity (63%) was not significant.The practical significance of these results in relation to the use of malathion water‐dispersible powders for the control of insect infestation in bagged feed ingredients is discussed, and estimates of contamination likely to occur in full sacks are given.
Gas chromatographic examination of the fatty acids of coffee oil
Authors: Carisano A. , Gariboldi L. 
Published: November 2006

AbstractThe fatty acids of the oil extracted from coffee have been examined by gas chromatography. The composition of the oil does not vary with the geographical origin of the coffee. Roasting of the coffee does not affect the composition of the oil. Coffee oil could be used for human consumption as a valuable source of essential fatty acids.
The oxidation of mechanically developed doughs
Authors: Zentner H. 
Published: November 2006

AbstractThe effect of potassium iodate on the water‐soluble and acetic acid‐soluble wheat proteins during mechanical dough development has been investigated. It was found that under the conditions used, cysteic acid groups were formed in the dough proteins. Performic acid‐oxidised proteins when added to dough instead of potassium iodate lessen the extent of dough relaxation and produce good bread in the baking test. It is suggested that the cysteic acid groups of the proteins contribute to dough strength by forming electrostatic bonds with the basic amino‐acid residues of the wheat proteins.
Pesticide residues on fruit. VI.—Lead and arsenic residues on apples
Authors: Tew R. P. , Sillibourne J. M. 
Published: November 2006

AbstractFurther residue studies, including the measurement of lead, have confirmed previous findings that harvest residues of lead and arsenic from biologically effective programmes of lead arsenate sprays, applied by hand lance to bush trees, may exceed official limits at least on the earlier ripening varieties of apple. Residues on apples from standard trees sprayed by automatic machine with the same amount of insecticide plus a fungicide were much lower and varied considerably from the top to the bottom of the trees. The analytical results have shown that lead and arsenic residues are roughly in the ratio in which the elements are present in lead arsenate (3 : I) and have also revealed the order of tree to tree variation in harvest residues.
The available lysine content of animal protein concentrates as determined by reaction with fluorodinitrobenzene
Authors: Pritchard H. , McLarnon J. , McGillivray Rosemary 
Published: November 2006

AbstractThe method of assessing protein quality by means of the chemical estimation of available lysine by the Carpenter8 procedure has been used as a routine test in this laboratory. A wide variety of materials, such as meat‐and‐bone meal, fish meal and other products of the type used in compounding animal feed stuffs, has been examined and an attempt made to determine whether or not an average available lysine figure would be adequate for each class of material. Although the spread of results was very wide, the averages calculated could be applied to about 50% of the samples in each class; a table is given listing the average lysine content of the mixed proteins in the types of material examined.As neither the protein levels nor the condition of the fat found in the materials could be directly related to the available lysine level, it was concluded that the quality of the protein in the final product in each class is dependent both on the mode of the preparation and the selection of the raw material.
Nitrate toxicity in sheep
Authors: Sinclair K. B. , Jones D. I. H. 
Published: November 2006

AbstractThe introduction of 50 g. of potassium nitrate into the rumen of sheep leads to the accumulation of nitrite which is accompanied by a methaemoglobinaemia. There was evidence of adaptation in the rumen of sheep fed without ill effect for 6 weeks on dried grass containing 0.5% of nitrate N.It is concluded that poisoning is most likely to follow the sudden introduction of high‐nitrate feeds.
The mineral composition of apples. I.—Introduction, sampling methods and ashing techniques
Authors: Perring M. A. 
Published: November 2006

AbstractMethods which are now widely used to determine the mineral composition of leaves are not necessarily those which are the most suitable for determining the composition of apples. Differences between the chemical composition of fruit and leaf in respect of general composition, and in the ranges and ratio of concentrations of mineral elements, affect the suitability of methods.Methods of sampling and of preparing samples by freezing and grating, and sources of contamination are described.Descriptions of three methods of ashing apple tissue, with nitric acid or nitric and perchloric acids, and by heating in platinum crucibles at 900°G are given. A combustion procedure using an oxygen flask with electrical ignition and magnetic stirring for fume recovery in hydrochloric acid is also described.Comparisons of the methods for samples of frozen, grated apple showed that ashing large sub‐samples with nitric acid gave the most reproducible results. Dry ashing at 900°G gave results comparable with the use of the other methods.Differences due to the shape of crucible and also losses of potassium and sodium with prolonged heating at 900°G are discussed. The effects of filtration and of storage on ash solutions are described.The combustion procedure is quicker than the other methods but is unsuitable for the determination of sodium, and calcium results are slightly less reproducible.
Some factors in low‐temperature storage influencing the mineralisable‐nitrogen of soils
Authors: Harding D. E. , Ross D. J. 
Published: November 2006

AbstractThe effect of storing soils at −20° on their subsequent ability to mineralise nitrogen on incubation differs according to the soil, because significantly more mineral‐N (ammonium‐and nitrate‐N) and nitrate‐N was produced by three of four soils tested. These increases, apparently induced by freezing and thawing, may have been partly related to the moisture and carbon contents of the soils. Samples stored for different periods up to 6–9 months differed little in their rates of mineralisation. Experiments with added ammonium‐N suggested, however, that numbers of nitrifying organisms decreased after 6 months storage.
Infant food based on coconut protein, groundnut protein isolate and skim milk powder. I.—Preparation, chemical composition and shelf‐life
Authors: Chandrasekhara M. R. , Ramanatham G. , Rao G. Rama , Bhatia D. S. , Swaminathan M. , Sreenivasan A. , Subrahmanyan V. 
Published: November 2006

AbstractA process for the preparation of spray‐dried infant food containing 26% of protein and 18% of fat is described. The product is based on a blend of coconut protein, groundnut protein isolate, skim milk powder, dextrins and hydrogenated groundnut oil and is fortified with vitamins and minerals. It is light cream in colour and reconstitutes readily in water. Laboratory samples are free from Escherichia coli and other pathogenic anaerobes and the total plate count is of the order of 15,600/g. When packed in polyethylene bags (100 gauge) and stored in tin containers at 37°, it kept well for 9 months, the losses of vitamins A and C and thiamine at the end of the storage period being 25, 32 and 20%, respectively.
On the flavour volatiles of fats and fat‐containing foods. I.—Degradation of the peroxides of autoxidised sunflower and linseed oils
Authors: Lea C. H. , Hobson‐Frohock A. 
Published: November 2006

AbstractRefined sunflower and linseed oils purified by ‘stripping’ in a molecular still, treatment with silicic acid and steam deodorisation were autoxidised at 37° to an oxygen absorption of approximately 100 μmoles/g. The amounts of peroxide, non‐volatile carbonyl and volatile carbonyl were determined in the oxidised oils before and after destruction of the peroxides by heating in vacuum.The peroxides (mainly linolenate) of the linseed oil decomposed more readily than those (mainly linoleate) of the sunflower oil, and produced a higher proportion (60% as compared with 40%) of carbonylic compounds. In both oils nearly half of the total carbonyl groups formed were in volatile compounds. Not more than 1–2% of the volatile carbonyls could have been formed from non‐peroxidic precursors.
Leaf analysis as a guide to the nutrition of fruit crops. VI—Determination of magnesium, zinc and copper by atomic absorption spectroscopy
Authors: Bradfield E. G. , Spincer D. 
Published: November 2006

AbstractWith the appropriate instrumental settings magnesium may be determined in solutions containing 0·01–2·0 μg. of Mg/ml., zinc in solutions containing 0·02–4·0 μg. of Zn/ml. and copper in solutions containing 0·1–15·0 μg. of Cu/ml. The effect of phosphate and calcium on the absorption of magnesium in the coal gas/air flame has been investigated in relation to the position in the flame at which measurements are made; the effect of combinations of magnesium, and sulphate on the absorption of zinc has also been studied.
Action of heat on pyrethrum extract: The isomerisation of pyrethrins to isopyrethrins
Authors: Goldberg A. A. , Head S. , Johnston P. 
Published: November 2006

AbstractThe thermal isomerisation of the pyrethrins to isopyrethrins has been studied, the progress of the reaction being followed by the rise in optical density at 2700 Å and the fall at 2300 Å. The isomerisation is a first‐order reaction with 106k equal to 4·58 and 481 at 125° and 195° respectively; these values give E* = 24,610 cal. mol.−1; log A = 8·17; ΔS* = −21·8 cal. deg.−1.In normal (unheated) pyrethrum extract the ratio of the optical densities at 2700 Å and 2300 Å is 0·08; in pyrethrum extract which has been fully isomerised by heat this ratio is 0·62.The biological activities of normal and of partially and completely isomerised pyrethrum extract have been examined by three methods (two on flies and one on grain weevils). Extract in which the pyrethrins have been completely isomerised to isopyrethrins has approximately one‐half of the lethal, and one‐quarter of the knockdown, activity of normal extract on houseflies.Pyrethrum extract which has been submitted to heat treatment shows no loss in biological activity if the ratio of the optical density at 2700 Å to that at 2300 Å has not risen above 0·095.
Studies of the quality and flavour of Ceylon tea
Authors: Wickremasinghe R. L. , Swain T. 
Published: November 2006

AbstractThe amounts of total phenols, flavans, leuco‐anthocyanins, theaflavins, thearubigins, and certain ammo‐acids in methanolic extracts of Ceylon and other teas have been determined, together with the individual low‐boiling volatile compounds which are produced on infusion of the teas in boiling water. The correlation between the quantities of phenolic compound and commercial valuation, and the contribution of the volatiles to flavour, is discussed. N‐Ethylasparagine has been tentatively identified in tea leaf.
Specific and varietal differences in sodium and potassium in grasses
Authors: ap Griffith G. , Jones D. I. H. , Walters R. J. K. 
Published: November 2006

AbstractMarked differences in sodium content between and within species were maintained in primary and recovery growth throughout the growing season. There was a general, though rather loose inverse relationship between Na and K content.The species studied (in descending order of Na) were : Lolium perenne, Dactylis glomerata, L. multiflorum, Festuca arundinacea, F. pratensis, Phleum pratense.Nitrogen raised the Na content whether applied as nitrate of soda, sulphate of ammonia or Nitro‐Chalk, but the effect was much less marked in P. pratense.
Measurement of colour in tea infusions. II—Effects of methods of preparation on the colour of tea infusions
Authors: Smith R. F. , White G. W. 
Published: November 2006

AbstractA spectrophotometric method was used for determining the compositions and colours of tap‐water infusions of selected garden samples of tea, and to demonstrate the effects of temporary hardness in the water on colour. Other factors affecting colour, such as continued boiling of the water, variations in the infusion time, the processing of the milk used, and proportion of milk added, were also investigated. After the addition of milk, the % Reflectance at 700 mμ was used as a measure of ‘brightness’ of the infusions.
Agents inducing the death of cacao seeds during fermentation
Authors: Quesnel V. C. 
Published: November 2006

AbstractThe relative importance of the three agents heat, ethanol and acetic acid, responsible for the death of cacao seeds during fermentation has been investigated. Two criteria of death have been used, loss of viability and the diffusion of pigment throughout the cotyledon tissue.During the period over which the seeds lost viability, the ethanol concentration of the pulp was relatively high (⋍ 0·60 M) and the acetic acid concentration relatively low (˜0·07 M). Twenty‐four hours later, when the diffusion of pigment throughout the tissue was complete, the concentrations were 0·44 M and 0·17 M respectively.A study was made of the effect of temperature and various concentrations of ethanol and acetic acid on viability and diffusion of pigment in the cotyledon tissue of washed seeds. It is concluded that, in fermenting cacao, temperature is relatively unimportant in causing loss of viability and that, despite the difference in concentration, acetic acid may be rather more important than ethanol. Ethanol and acetic acid act synergistically in causing diffusion of pigment; again, temperature is relatively unimportant.
Wheat proteins. II.—changes in the protein composition of Triticum vulgare during the life cycle of the plant
Authors: Coulson G. B. , Sim A. K. 
Published: November 2006

AbstractChanges in the wheat protein system, particularly endosperm proteins, during the life cycle of the plant have been followed using a starch gel electrophoresis technique. Fractions of low electrophoretic mobility were progressively degraded during germination and progressively synthesised towards the end of the ripening period, indicating their probable role as storage proteins of the endosperm. In contrast, fractions of higher mobility were less affected during germination and were utilised at a later stage. Similarly, these components were synthesised first during ripening and remained at a relatively constant level during the build‐up of apparently high molecular weight material. On the information available it was not possible to determine whether the fast‐moving fractions represented the enzymes of the system or were precursors of the larger components.
Effect of some plant growth retardants on the feeding of the cotton leaf worm
Authors: Tahori A. S. , Zeidler G. , Halevy A. H. 
Published: November 2006

AbstractPhosfon and other plant‐growth‐retardants show a pronounced antifeeding effect on the cotton leaf worm Prodenia litura Fabricius. Foliage application was more effective than soil treatment. When larvae had either the choice between leaves held in various Phosfon solutions, or were put on treated leaves, concentrations of 3 × 10−3 M protected to a large extent leaves from being consumed.