bluuebunny/crossref_metadata_2025_split huggingface dataset:
Action of sodium metabisulphite on the properties of hard sweet biscuit dough
Authors: Wade P. 
Published: November 2006

AbstractA study has been made of the effect of level of treatment of hard sweet biscuit doughs with sodium metabisulphite (SMS) on dough consistency and some properties of the finished biscuits. The results obtained suggest that the elastic properties of this type of dough are associated with about 50% of the disulphide (SS) groups present in the flour proteins. The remaining SS groups contribute to the cohesion of the doughs. The reduced amount of energy input required during the formation of a dough sheet from doughs containing 225 p.p.m. SMS (flour weight basis) compared with that required for untreated doughs is shown to approximate to the bond energy of SS bonds broken by the action of the SMS.
Studies on nucleotides and related compounds in plants II. An adenyl‐cleaving enzyme system in potato tubers
Authors: Rees W. R. , Duncan H. J. 
Published: November 2006

AbstractAdenyl‐cleaving activity was demonstrated in clarified potato juice. A stock freezedried enzyme preparation, obtained after (NH4)2SO4 fractionation, hydrolysed adenosine and deoxyadenosine but had no effect on other possible nucleoside substrates including cytidine, deoxycytidine, guanosine, deoxyguanosine, inosine, hypoxanthosine, uridine and thymidine. The rate of adenine release for adenosine was some 60% of that for deoxyadenosine under the conditions of the digest. AMP, ADP, ATP and dAMP were all susceptible to hydrolysis releasing adenine. Evidence is produced to show that dephosphorylation is a necessary prerequisite to adenine release. The adenine nucleosidase has an optimum pH 4.1–4.6 and an apparent temperature optimum of 50 °C.
Effect of restricting the energy intake of the laying hen, directly and by dilution of the diet, on egg production and the efficiency of energy utilisation
Authors: Jackson N. 
Published: November 2006

AbstractAn experiment is described in which the daily metabolisable energy (ME) intake of light and medium weight hybrid pullets fed a concentrated diet (ME = 3720 kcal/kg) was restricted directly on an individual hen basis (95, 85 and 75 g/day) and also by dilution of the diet using wood dust as the diluent (13.6, 22.7 and 31.8% wood dust). The concentrated diet and a high‐energy diet (ME = 2750 kcal/kg) were also fed ad libitum.Total egg weight and percentage egg production were not significantly different for hens fed the concentrated diet ad libitum, at the first two levels of restriction or at the lowest level of dilution.Both direct restriction and restriction by dilution of the diet resulted in greatly reduced liveweight gains.Direct restriction of the ME intake resulted in a marked improvement of ME conversion to egg product (Mcal/kg eggs).Dilution of the diet had a detrimental effect on the ME conversion.Calculations, based on calorimetric data, of the ME requirement for maintenance and production (eggs plus bodyweight gain) showed that direct restriction resulted in observed ME intakes which, although higher, were closer to the calculated ME requirements than did ad libitum feeding. Restriction of ME intake by dilution of the diet resulted in the actual ME intakes being much greater than the calculated requirements, the difference being 70 and 50% of the calculated ME requirements at the 31.8% level of dilution for the light and medium hybrids, respectively.The possible reasons for the difference between the calculated ME requirements based on calorimetric data and the observed ME intakes obtained in the practical laying trial are discussed.
Determination of pectic substances in plant material
Authors: Dekker R. F. H. , Richards G. N. 
Published: November 2006

AbstractPectic substances have been extracted from plant material (a pasture legume, Stylosanthes humilis) by homogenisation with a solution of ammonium oxalate and oxalic acid and subsequently hydrolysed with polygalacturonase. The galacturonic acid produced was determined by a modified carbazole reaction. The enzymic hydrolysis step may be omitted by relying on the acid in the carbazole reaction partially to hydrolyse the pectic substances, but in doing so the sensitivity of the method is reduced sevenfold. Attempts to carry out the hydrolysis with sulphuric acid before the carbazole reaction gave incomplete hydrolysis and probably decarboxylation. Attempts to extract the pectic substances with alkali gave low values, probably because of incomplete extraction.
Amino acid pattern of the Egyptian apricot fruits (Hamawy)
Authors: Hegazi Sayed M. , Salem Sayed A. 
Published: November 2006

AbstractApricot fruits were subjected to acid hydrolysis and the amino acids were separated and quantitatively determined by paper chromatography. The analysis revealed the presence of 19 amino acids, predominantly glutamic acid, aspartic acid, histidine, arginine and tyrosine. The results also demonstrated that the concentrations of cystine, methionine and hydroxyproline were relatively small.
Observations on the effect of the temperature of drying on the in vitro determination of the digestible organic matter of silage
Authors: Trinder N. , Hall R. J. 
Published: November 2006

AbstractThe application of an in vitro technique for the routine determination of digestible organic matter (d.o.m.) on comparatively large numbers of dried silage samples is described using a drying technique found to be superior to previous routine drying methods. Results are given of a study of the effect of drying the fresh silage at different temperatures prior to the determination of the digestible organic matter. A close correlation has been obtained between the d.o.m. values on fresh silage and those on material dried at 85 °C for 18 h, but the correlation is unsatisfactory with silage dried at 100 °C.
Chemical and bacteriological changes in fish muscle during heating and drying at 30 °C
Authors: Howgate P. F. , Ahmed S. F. 
Published: November 2006

AbstractRegularly shaped samples of flesh from a lean fish from temperate waters, cod (Gadus morrhua,) and a fatty fish from tropical waters, hilsa (Hilsailisha), were dried to various extents in a mechanical drier at 30 °C. Similar blocks of muscle were subjected to the same temperature conditions but wrapped to prevent dehydration in order to compare the effect of heating without dehydration. The changes in extractable proteins, non‐protein nitrogen, bacterial count, pH and, in the case of hilsa, lipid oxidation are reported. The amount of extractable myofibrillar protein decreases markedly during both heating and drying, the rate being faster for cod than for hilsa and the extra effect of drying over heating alone is different in the two species. The bacterial count increases continuously with time in the case of the heated samples but reaches a steady value and then decreases during drying. Non‐protein nitrogen and pH changes are similar to the bacterial changes. There is marked lipid oxidation during both heating and drying, the effect being greater in the dried samples. It is concluded that most of the protein changes during drying are due to the effects of heating rather than dehydration.
Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. III. Amino‐acid composition of protein fractions
Authors: Parkinson T. L. 
Published: November 2006

AbstractA number of the fractions and sub‐fractions isolated from the soluble proteins of white, yolk and whole egg have been identified by their amino‐acid compositions, and others have compositions that differ from those of known proteins. It is concluded that the relative abundance of the different amino acids is similar for nearly all egg proteins. Part of the low density lipoprotein in whole egg is in a soluble form and can be partially fractionated by ion‐exchange chromatography; the resulting fractions contain apoproteins with slightly differing amino‐acid compositions.
Isolation of an albumin from Cappelle‐Desprez and Manitou wheats
Authors: Ewart J. A. D. 
Published: November 2006

AbstractSmall quantities of a wheat albumin have been isolated from two varieties, Cappelle‐Desprez and Manitou. Both proteins have the same mobility on starch‐gel electrophoresis in an acidic buffer. The molecular weights from gel electro‐phoresis in sodium dodecyl sulphate agree within the limits of experimental error. Amino‐acid analyses are close enough to suggest that the proteins have the same composition.A revised molecular weight of 13 000 is put forward for a previously isolated Cappelle‐Desprez albumin,1 the C‐terminal amino acid of which has been shown to be valine.
Changes in flour lipids during the storage of wheat flour
Authors: Clayton T. A. , Morrison W. R. 
Published: November 2006

AbstractHigh‐ and low‐grade spring and winter wheat flours of ∼13% moisture were stored at 15, 25 and 37 °C and the lipids were then extracted with water‐saturated n‐butanol.In the original (control) flours there were more neutral lipids and glycolipids in low‐grade winter than in high‐grade winter and in low‐grade spring than in high‐grade spring flours, but there were no corresponding differences in the amounts of phospholipids.The total extractable lipid contents of the flours remained constant in the samples stored at 15 °C, but there were slight losses in the samples stored at 25 and 37 °C. Total lipid contents determined by acid hydrolysis remained constant in all cases indicating that no loss of fatty acids had occurred on storage.There was sufficient hydrolysis of all glycerides to account for the increased amounts of free fatty acids in the stored flours. Some complete deacylation of lipids to free fatty acids and water‐soluble products was indicated. The fatty acid composition of all lipids remained constant, and there was no evidence of any lipoxygenase or other enzymic degradation of fatty acids.Stereoanalysis of the principal glycerides indicated that phosphatidylcholine (and probably also phosphatidylethanolamine) was specifically hydrolysed at the 2‐position, presumably by phospholipase‐A2. Hydrolysis of triglycerides, diglycerides and monoglycerides was attributed to the action of wheat and microbial lipases of unknown specificity. Stereoanalysis of N‐acylphosphatidylethanolamine and the galactosyldiglycerides was not attempted, but it was deduced that they were randomly hydrolysed at the 1‐ and 2‐positions. The changes found in the flour lipids differed from those reported to occur in germinating wheat and in stored damp wheat flour which had been damaged by moulds.
Flour properties and the manufacture of semi sweet biscuits
Authors: Wade P. 
Published: November 2006

AbstractThe results of laboratory and baking tests applied to 48 commercial flour samples, produced during six growing seasons, have been examined in an attempt to determine methods of predicting the behaviour of flour in making semi sweet biscuits from the results of the laboratory tests. The laboratory tests examined were found to be of limited value for this purpose. The most important single property was the protein content of the flour, which should be within the range 7.5 to 10%, if biscuits of acceptable appearance and eating quality are to be obtained. Comparison of the results of the present investigation with those published some 20 years ago1, 2 shows that marked changes have occurred during the intervening years in the properties of flours considered suitable for the manufacture of semi sweet biscuits. It is suggested that, within the range of flour protein content mentioned above, process control is more important than flour properties in the manufacture of this type of biscuit.
Analysis and improved synthesis of parasorbic acid
Authors: Stafford A. E. , Black D. R. , Haddon W. F. , Waiss A. C. 
Published: November 2006

AbstractAn improved synthesis of parasorbic acid, 5‐hydroxy‐2‐hexenoic acid lactone (II), provided material to develop a procedure for its analysis as a possible contaminant in sorbic acid, 2,4‐hexadienoic acid (I). Column chromatography was used to separate parasorbic acid from sorbic acid; thin‐layer chromatography (t.l.c.) provided a means of identification and quantitative estimation. Gas chromatography‐mass spectral analysis (g.c.‐m.s.) was used for positive confirmation. No parasorbic acid up to 20 parts/million, the detectable limit, was found in several commercial food grade samples of sorbic acid.
Composition of the aqueous extracts of rapeseed meals
Authors: Lo M. T. , Hill D. C. 
Published: November 2006

AbstractAqueous extracts of rapeseed meals were separated into four fractions by Sephadex (G25) column chromatography. Fraction I was found to be rich in protein as judged by nitrogen and amino‐acid content and u.v. absorbance at 280 nm. Fraction II contained glucosinolates and peptide‐like materials. Fractions III and IV contained only trace amounts of amino acids and nitrogen. Further separation of fraction IV into three components was achieved by chromatography on silicic acid. Two of the components were shown, by paper chromatography and u.v. absorbance scanning, to be rich in caffeic acid and chlorogenic acid, respectively.
A study on Iraqi date extract: “Dibis” as substrate for mycological fat production
Authors: Naguib Kaiser , Al‐Sohaily I. A. , Al‐Sultan A. S. 
Published: November 2006

AbstractA date extract known locally in Iraq as “dibis” was used as substrate for mycological fat formation by Penicillium lilacinum, P. soppii and Aspergillus nidulans. The three fungi were grown on dibis medium at three concentrations. Carbohydrates readily disappeared but this was accompanied by poor fungal growth and low yields of fat.Fungal growth on dibis media enriched with asparagine led to heavy mycelial yields together with higher fat contents. Both economic and fat coefficients rose considerably. It is concluded that nitrogen deficiency in dibis media is at least one of the major factors against good fungal growth and high fat formation.
Estimation of available copper, iron, manganese and zinc in soils using cation‐exchange resin
Authors: Acquaye D. K. , Ankomah A. B. , Kanabo I. 
Published: November 2006

AbstractStudies on the extractability of available Cu, Fe, Mn and Zn in soils using cation‐exchange resin were carried out. A procedure involving the shaking of 5 g soil with 5 g of resin in 200 ml deionised water for 2 h at 25 ± 1°C followed by colorimetric determination of the micronutrient elements in solution was adopted. This was compared with known chemical extraction methods in the prediction of availability to Phaseolus mungo as test plant. Correlation analysis showed that the method successfully indicated the availability of Cu, Mn and Zn but was not sensitive enough for the prediction of the availability of Fe. The proposed method is simple, convenient and compares favourably with the chemical extractants in the prediction of availability of Cu, Mn and Zn.
Effect of calcium on production of volatiles by apples
Authors: Wills R. B. H. 
Published: November 2006

AbstractThe addition of calcium to Jonathan apples caused a large increase in the production of ethanol by the fruit for the first three weeks after injection. Later weeks showed a reduced level of ethanol in the fruit. Calcium addition also reduced the level of acetic acid in the fruit. The reduction in acetic acid could be the method by which calcium retards the development of low‐temperature breakdown.
Effect of water loss from apples during cool storage on the water content of the fruit
Authors: Wills R. B. H. , Scott K. J. 
Published: November 2006

AbstractApples which were stored in air of different relative humidities had different rates of water loss from the fruit but the water content of the fruit remained the same. It is suggested that water lost by evaporation is partly replaced by the water liberated from increased esterification of acids and alcohols in the fruit.
Lucerne tannins. III. Metabolic fate of lucerne tannins in mice
Authors: Milić Božidar Lj. , Stojanović Srdjan 
Published: November 2006

AbstractMetabolites of the alimentary tract of mice fed 0.5 and 4.0% of lucerne tannin isolate in an artificial diet were studied. Twelve identified and four unidentified substances were detected by paper chromatography on Whatman Chromedia paper SG‐81, coated with silica gel, using the solvent system 1‐butanol‐acetic acid‐water. 3‐Methoxy‐4‐hydroxybenzoic acid, 5‐o‐methylgallic acid, (–)‐epigallocatechin gallate, (+)‐gallocatechin and (–)‐epicatechin were found in greater amounts and 3,4‐dihydroxycinnamic acid, 3,4‐dimethoxy‐5‐hydroxybenzoic acid, m‐digallic acid, m‐hydroxycinnamic‐acid, m‐hydroxyhippuric acid and (–)‐gallocatechin gallate in smaller ones in faeces of mice fed on the diet containing 0.5 and 4.0% of tannin. These constituents were detected in traces or were not detected at all in faeces of mice fed on the diet without tannins. The main metabolites of the alimentary tract of mice on synthetic diet were m‐hydroxylcinnamoyl glycine and four unidentified substances.
Influence of soil nitrogen and potassium levels on the growth and composition of lucerne grown to first flower in four temperature regimes
Authors: Lee Chin‐Tian , Smith Dale 
Published: November 2006

AbstractOne‐year‐old plants of lucerne were grown through two first‐flower harvests in growth chambers set at 35/29, 28/22, 21/16 and 16/10 °C day/night temperatures with and without N and K fertilisation. Time to first flower decreased from 50 to 17 days as temperatures increased. Averaged over all fertility levels, shoot heights; shoot numbers; and yields of leaflets, stems, herbage, roots and total plant decreased as temperatures increased. Neither N nor K materially affected these growth measurements, with a few exceptions. Averaged over all fertility levels, concentrations of P, K, Fe, B, Cu and Zn in the herbage, and all N fractions in the leaflets, stems and herbage, decreased as temperatures decreased; Ba, Sr and total non‐structural carbohydrates (TNC) increased; Ca changed very little; while Mg, Na, Al and Mn were variable. Neither N nor K affected the percentages of most minerals. However, N and K increased herbage Mg and K percentages, respectively. N increased all N fraction percentages, but K had little effect on them. K did not affect TNC percentages, but N decreased them in the herbage at 35/29 and 28/22 °C and in the roots at 35/29 °C.
Structural basis of and interaction between sweetness and bitterness in sugars
Authors: Birch G. G. , Cowell N. D. , Young R. H. 
Published: November 2006

AbstractThe relationships between concentration and subjective intensity of (a) sweetness and (b) bitterness have been separately determined and the effect of each on the subjective intensity of the other has been evaluated. The depression of sweetness by bitter additives, or bitterness by sweet additives obeys a simple mathematical relationship which may be used to calculate the “true” sweetness of a bittersweet sugar. This facilitates the structural explanation of sweetness in model sugars.
Enzymic differentiation between curds of heated and raw milk II. Milk peroxidase
Authors: Guha K. C. , Roy B. R. 
Published: November 2006

AbstractUnlike phosphatase, peroxidase, once destroyed by heating of milk, is not regenerated by the acidity or microbial growth of curd formation or by reasonable ageing. This reveals that curd‐forming micro‐organisms do not have or form peroxidase. The test was repeated in various heating conditions of milk. Peroxidase is destroyed even when the temperature of milk is gradually raised to 80 °C (in 3 min). Less‐heated milk, e.g. pasteurised milk and its corresponding curd, retain this enzyme. A positive test in the curd of raw milk is not affected by reasonable ageing or increased acidity but by excessive fermentation (secondary fermentation or putrefaction) which again can be halted by addition of formalin. The peroxidase test, therefore, appears to be a test for differentiating curds of heated and unheated milk.
Biochemical studies for utilisation of corn steep liquor in production of proteins
Authors: Foda Mohamed Salah , Salem Sayed A. , Hegazi Sayed M. , Badr‐Eldin Samir M. 
Published: November 2006

AbstractChemical analysis of corn steep liquor, produced from wet milling of corn grains, revealed the presence of 13% total soluble solids, 5.2% proteins and 2.5% ninhydrin reacting compounds. A cheap method, depending upon pH adjustment, was devised to obtain large amounts of precipitates with protein content up to 43%. The supernatants resulting after separation of the precipitates were tested as a growth medium for production of fodder yeast Candida utilis. The supernatants supported good growth of the yeast without addition of extraneous sources of nutrients or vitamins. Depending on the supernatant yields ranging between 15 to 29 g of dry yeast per litre were obtained per litre with protein content 98 to 55%. The industrial application of these findings is discussed.
Uptake and distribution of iodine in grass and clover plants grown in solution culture
Authors: Whitehead D. C. 
Published: November 2006

AbstractPerennial ryegrass (S23), timothy (S48), white clover (S100) and red clover (Hungaropoly), grown in culture solutions containing 0.2 × 10−7, 1.0 × 10−7, 5.0 × 10−7 and 1.0 × 10−6 M‐potassium iodide, showed relatively small differences in iodine uptake. The lowest uptake occurred with timothy, the species that also produced the lowest yields of dry matter. Red clover had the lowest concentration of iodine in the shoots on all treatments, its difference from the other species being proportionately greater at the higher levels of iodide supply. The transport of iodine from roots to shoots was restricted in all species, with roots having much greater concentrations of iodine than shoots. However, with the exception of red clover, transport to the shoots increased considerably as the supply of iodide was increased.Two diploid and two tetraploid varieties of red clover also showed only small differences in uptake and concentration of iodine in their shoots and roots, although the tetraploid varieties did have somewhat lower concentrations in their shoots at the lowest level of iodide supply.Plants of perennial ryegrass and red clover grown for eight weeks on solutions containing 1.0 × 10−7 M‐iodide had higher concentrations of iodine in dead and senescent leaves than in green shoot material.Iodide was taken up much more readily than iodate, and chloride, even at concentrations up to 50000 times the iodide concentration, did not depress the uptake of iodide.
A further study of the use of date extract “dibis” for mycological fat production in still and shaken cultures
Authors: Naguib Kaiser , Al‐Sohaily I. A. , Al‐Sultan A. S. 
Published: November 2006

AbstractFungal growth and fat formation on date extract “dibis” medium were poor and slow. Addition of corn‐steep liquor (c.s.l.) as a source of nitrogen and other nutritive substances led to a remarkable increase in growth and in fat yield. The fat content in fungal mycelium increased about 4 times.Shaken cultures were superior to still cultures with regard to growth and fat yield only when a high concentration of c.s.l. was added to dibis medium. Under other experimental conditions, still cultures led to heavier mycelium and higher fat contents than shaken cultures.