bluuebunny/crossref_metadata_2025_split huggingface dataset:
Separation of a thyroid‐active fraction from unheated soya bean flour
Authors: Konijn A. M. , Edelstein S. , Guggenheim K. 
Published: November 2006

AbstractAn agent depressing thyroid function present in soya beans has been described. It is soluble at pH 4.2, in 2 vol. of acetone and 10% trichloroacetic acid and insoluble in 90% acetone, 90% ethanol and in ethyl ether. It is not precipitated by saturated ammonium sulphate and resists pancreatic digestion and boiling for 2 h, but is apparently destroyed by autoclaving. Evidence of its small molecular weight includes its dialysability and retardation on a Sephadex G25 column. It decreases iodine uptake by the thyroid gland and its incorporation into the diet increases the tri‐iodothyronine‐binding capacity of rat serum.
Further studies on SS bonds in cereal glutelins
Authors: Ewart J. A. D. 
Published: November 2006

AbstractFlours of wheat, rye, barley, oats, maize and sorghum have been extracted to remove albumins, globulins and prolamins. The SS bonds of the starch‐glutelin residues (4 to 8% protein) have been reduced with sulphite and titrated with phenyl mercury acetate (PMA) in the presence of 3 M‐guanidine hydrochloride at 37 °C and, in its absence, at 2 and 37 °C. Attention has been paid to several possible sources of error including oxidation and the rate of diffusion of PMA into protein particles. Approximate values for the diffusion coefficients of PMA through cellulose and protein films were obtained. Titrations at 37 °C in the absence of guanidine hydrochloride are unsatisfactory due to reaction of intrachain SS links. Evidence in the literature suggests that the SS bonds titratable at 2 °C are inter‐chain, possibly includingsomestrained intra‐chain bonds. The results imply that most of the major polypeptide chains in the cereal glutelins examined, apart from barley and sorghum, contain two such bonds. In the case of barley glutelin probably less than half the chains have two labile SS bonds. Most of the chains in sorghum glutelin appear to have a single labile bond and the polymers may contain only a few chains. The molecular weights (in thousands) of the principal polypeptide chains of the glutelins, deduced from gel electrophoresis in sodium dodecyl sulphate (SDS), are: Cappelle‐Desprez wheat 44, 41; Manitoba wheat, rye and barley, 44; oats, 33, 23; maize, 23, 19; sorghum, 22, 18.
The use of feather and offal meal to replace mainly soyabean meal in a fishmeal‐free basal diet for caged layers and the effect of the addition of methionine to the basal diet
Authors: Jackson N. 
Published: November 2006

AbstractAn experiment is described in which feather and offal meal was used at levels of 0, 2.6, 5.2 and 7.8 and 10.4% to replace soyabean meal and at a level of 14.0% to replace both soyabean meal and meal and bone meal in a non‐fish meal containing control diet fed to light hybrid caged layers.Replacement of the soyabean meal by feather and offal meal did not adversely affect total or mean egg weight up to the 7.8% level of addition. The efficiency of utilisation of metabolisable energy (ME) for egg production was adversely affected at the higher levels of addition.The addition of 0.07% DL‐methionine to the control diet resulted in a statistically significant improvement in percentage production, total egg weight and efficiency of ME utilisation.Mould growth occurred in stored feather and offal meal when the dry matter content was below about 90%.The proximate, Ca, P and amino‐acid analyses of the feather and offal meal are presented.
Trypsin inhibitor activity in the field bean (Vicia faba L.)
Authors: Wilson B. J. , McNab J. M. , Bentley Hazel 
Published: November 2006

AbstractIn vitro evidence is presented for the presence of a heat‐labile inhibitor of trypsin in both cotyledon and testa of the field bean (Vicia faba L.). Inhibitor activity is destroyed by heating at 110°C for 40 min. The inhibitor has, in vitro, approximately one fifth of the strength of an extract of raw soyabeans.
Ascorbimetry, the determination of ferric iron and cupric copper content of certain vegetables
Authors: Barakat M. Z. , Bassiouni M. , El‐Wakil M. 
Published: November 2006

AbstractThe iodometric determination of ferric iron and cupric copper content of 14 types of vegetables by the use of standard L‐ascorbic acid solution is reported.Statistical analysis of the data gained shows the maximum, minimum, mean and standard deviation for each variable. The mean ferric iron content of the investigated vegetables ranged from 21.31 to 0.91 mg%, whereas that of cupric copper varied from 0.50 to 0.01 mg%.
Potato starch factory waste effluents. II. Development of a process for recovery of amino acids, protein and potassium
Authors: Heisler E. G. , Siciliano J. , Krulick S. 
Published: November 2006

AbstractProblems associated with the secondary waste effluents from potato starch factories and the basic studies leading to a proposed ion‐exchange process for the treatment of such wastes to decrease the biochemical oxygen demand (b.o.d.) by removal of protein and amino acids are discussed. The variables studied and the data needed for design of a process are reported.Five products are obtained: (i) a basic amino‐acid mixture containing approximately 30% arginine, 8% lysine and 6% histidine; (ii) an acidic and neutral amino compound mixture containing approximately 30% asparagine; (iii) potato protein; (iv) a fertiliser product having an n.p.k. of 12‐0‐22; and (v) a liquid fertiliser containing 8% ammonium sulphate.By the removal of these constituents the b.o.d. is decreased approximately 60%.
An examination of the volatile compounds present in cooked bramley's seedling apples and the changes they undergo on processing
Authors: Nursten H. E. , Woolfe M. L. 
Published: November 2006

AbstractAn efficient, yet relatively inexpensive combined gas chromatography‐mass spectrometry‐odour port unit has been used to follow the changes in the volatiles of cooking apples during cooking. Since headspace samples contained insufficient volatiles for mass spectrometric identification, they were isolated by a Likens and Nickerson extractor, the pentane extract being concentrated before examination. The volatiles were collected during successive intervals from the same cooking sample. Alcohols were prominent throughout the exaggerated cooking time of 6.5 h and were accompanied by varying amounts of hexanal, phenylacetaldehyde, damascenone and farnesenes. In the early stages, several esters were present in amounts sufficient for identification, but no evidence of their later evolution and of the accompanying apple odours was obtained. 2‐Furfural, benzaldehyde. 5‐methyl‐2‐furfural and 2,4‐decadienal were not detected initially, but contributed increasingly later, 2‐furfural finally becoming the predominant volatile.A taste panel established a highly significant difference between cooked apple prepared fresh from Bramley's stored at +5 °C for 5 months and blast‐frozen precooked apple, stored for 5 months at −20 °C and made originally from the same batch of Bramley's. The former was preferred as being less acid and having more apple flavour. Instrumental comparison of extracts prepared by the above methods showed that precooked frozen apple stored for only 1 week contains relatively higher concentrations of esters and of n‐hexanal than after 5‐months' storage, when traces of the decadienal were found. The sensory and instrumental evaluations thus accord with one another.
Comparison of acid‐induced conformation changes between 7S and 11S globulin in soybean seeds
Authors: Koshiyama I. 
Published: November 2006

AbstractThe acid‐induced conformation changes between 7 and 11 S globulin, the major storage proteins in soybean seeds, were compared by ultraviolet difference spectra, ultracentrifugation and optical rotatory dispersion. Maximum denaturation occurred at approximately pH 2 in both and dissociation of the proteins into subunits and unfolding of the polypeptide chains were observed simultaneously. However, both proteins showed apparent differences in their readiness to undergo acid‐induced denaturation. The differences were particularly remarkable in the presence of 0.1 ionic strength sodium chloride.
Influence of glucosinolates and a tentative high‐molecular detrimental factor on the nutritional value of rapeseed meal
Authors: Josefsson E. , Munck L. 
Published: November 2006

AbstractFeeding experiments with mice suggest that high‐molecular weight compounds in rapeseed meal without direct relationship to glucosinolates have a detrimental effect on the nutritional value of the meal. This effect is precluded by treatment with ethanol or upon heating. Ethanol extraction improves the nutritional value of the residue as a result of the removal of non‐essential nitrogenous compounds.The nutritional value of the seed meal of the cultivar Bronowski was superior to that of the high‐glucosinolate meal. A freeze‐dried ethanol extract of the high‐glucosinolate cultivar Sv Rigo was toxic to mice, especially when fed in combination with myrosinase, in contrast to ethanol extract from the low‐glucosinolate cultivar Bronowski. A decrease of the glucosinolate content to a level below that of Bronowski did not effect the growth response of mice.
Immunochemical behaviour of the proteins of the orange
Authors: Cantagalli P. , Forconi V. , Gagnoni G. , Pieri J. 
Published: November 2006

AbstractGel filtration of the proteins isolated from orange juice showed three fractions. The two with higher molecular weight were used to prepare rabbit immunosera. By testing the immunosera with concentrated orange and lemon juice substantial differences between the proteins of these two citrus fruits were demonstrated. Our research has also shown that these sera can be used for analysis of commercial products.
Variability in fatty acid composition in peanut I. Bunch group
Authors: Sekhon K. S. , Ahuja K. L. , Sandhu R. S. , Bhatia I. S. 
Published: November 2006

AbstractOil content and fatty acid composition of the 50 bunch peanut types have been reported. The oil content showed little variation, (49.1 ± 2.5%) and of the major component acids, oleic acid showed little variation (44.5 ± 5%) whilst the palmitic (P) and linoleic (L) contents were reciprocally related (P + L ≏ 48%).
Digestion of the dry matter, nitrogen, phosphorus, sulphur, calcium and detergent‐fibre fractions of the seed and pod of stylosanthes humilis contained in terylene bags in the bovine rumen
Authors: Playne M. J. , McLeod M. N. , Dekker R. F. H. 
Published: November 2006

AbstractThe rates of digestion of the separated seed and pods of Stylosanthes humilis in Terylene bags in the rumen of cattle were studied. The rates of disappearance of dry matter, N, P, S, Ca and detergent fibre fractions and lignin were examined. The magnitude of the errors of determination were assessed statistically for dry matter digestion. Four bag replications were necessary to detect differences of 20% between samples.The cell contents constituted 80% of the seed dry matter, but only 20% of the pod dry matter. Lignin content of seed was negligible (0.5%), but was high in pods (18%).The seed was rapidly digested (77% of dry matter after 48 h). This was largely due to almost complete digestion of the cell contents. The pod was only slightly digested (14% at 48 h). Protein and phosphorus appeared to be selectively solubilised, but calcium was only slowly solubilised in both seed and pod.The cell‐wall constituents present were compared to the concentrations of hemicellulose and cellulose found in seed and pod by more definitive chemical methods.
Rapid determination of the oil content of animal feedstuffs
Authors: Blakeway K. , Croft A. G. 
Published: November 2006

AbstractThe modifications to a beam balance which are described make possible the differential measurement of the specific gravity of two liquids. In this method oil is extracted from animal feedstuffs with tetrachloroethylene and the change in specific gravity is used as a measure of the oil content of the sample. Results suitable for quality control which are obtained within 20 min are comparable to those obtained in 6 h by the official petroleum extraction method.
Potato starch factory waste effluents III. Recovery of organic acids and phosphate
Authors: Schwartz J. H. , Krulick S. , Porter W. L. 
Published: November 2006

AbstractThe use of anion‐exchange resins for removal of acids from potato starch factory waste‐water (after prior removal of proteins and amino acids) was studied. Over 99% of the acids were removed by the process. Data are given on the effect of influent temperature and flow‐rate on column efficiency during the acid adsorption step. Data are also given on methods of increasing the concentration of acids in the eluate by increasing the alkalinity of the eluting agent or by recycling the eluate. Possible uses for the eluate are discussed.
Technology of biscuit manufacture: Investigation of the role of fermentation in the manufacture of cream crackers
Authors: Wade P. 
Published: November 2006

AbstractIt has been shown that satisfactory cream crackers can be made, both in a pilot bakery and on commercial cracker plants, from doughs which have been mechanically developed to about 5 Wh/lbThroughout this paper 1 lb = 0.454 kg.
and subsequently fermented for 30 min at 100°F (37.8°C). Evidence is presented to support the suggestion that the amount of separation of the laminations during the baking of cream cracker doughs is related to the rate at which carbon dioxide is being produced in the dough at the end of the fermentation process. Taste panels were unable to distinguish between crackers made from doughs prepared by long and short fermentation procedures.
Evaluation of barley as a source of protein for chicks. I. Variety and nitrogen application in relation to protein content and amino‐acid composition of the seed
Authors: Woodham A. A. , Savic S. , Hepburn W. R. 
Published: November 2006

AbstractSeventy‐six samples of barley embracing 14 varieties grown under various conditions of nitrogen fertilisation in different locations in the U.K. were examined for nitrogen content and 14 samples were analysed for their total content of amino acids other than tryptophan.Top dressing with nitrogenous fertilisers during growth resulted in the production of grain with a higher nitrogen content as well as an increased overall yield of nitrogen/hectare. The growth locality had a greater effect upon the nitrogen content of the harvested seed than did the application of nitrogen to the growing crop.Lysine content was inversely proportional to crude protein content for barleys containing between 8 and 11% crude protein and, in consequence, within this range the yield of lysine/ton of grain was of the same order.
Evaluation of barley as a source of protein for chicks. II. Nutritional assessment of barleys of differing variety and composition as complements to protein concentrates
Authors: Woodham A. A. , Savić S. , Ayyash B. J. , Gordon S. J. 
Published: November 2006

AbstractBarley samples differing in variety, nitrogen fertiliser treatment and location of growth were compared in mixtures with gelatin by the rat net protein utilisation (n.p.u.) test and in mixtures with fish, meat, soya bean or groundnut meals by the total protein efficiency (t.p.e.) chick growth procedure.Small but significant differences were found, the order of superiority of the barleys varying according to the nature of the accompanying concentrate and in some cases there were indications that the variations in quality were related to amino‐acid composition. In general the poorer the quality of the accompanying concentrate the more pronounced were the differences between the barleys.
Chemical changes and losses during the ensilage of wilted grass treated with formic acid
Authors: Henderson A. R. , McDonald P. , Woolford M. K. 
Published: November 2006

AbstractFormic acid (85%) was added to wilted perennial ryegrass (36% dry matter) at the rate of 0.39%. Changes during ensilage of this material were compared with changes occurring during ensilage of untreated wilted ryegrass and freshly harvested herbage. All silages were well preserved, of low volatile N content and contained only traces of butyric acid. Formic acid restricted fermentation in the wilted grass resulting in silage of high water‐soluble carbohydrate content (15.3%) compared with untreated wilted (4.7%) and fresh (1.2%) silages. Results of microbiological studies indicated that yeasts were more active in the formic acid‐treated herbages. Surface waste production and fermentation plus oxidation losses were higher in the acid‐treated wilted silages (21%) than in the untreated wilted materials (14%).
Variation in lipid composition through the skin and subcutaneous adipose tissue of pigs
Authors: Christie W. W. , Jenkinson D. McEwan , Moore J. H. 
Published: November 2006

AbstractSerial samples were taken at regular intervals through the skin and subcutaneous adipose tissue of pigs and the lipid and fatty acid composition of each was determined. The triglycerides from the region immediately beneath the skin contained a much higher proportion of oleic acid and correspondingly less of the other fatty acids than did the triglycerides from the remainder of the tissue; there was a similar but less marked increase in the proportion of oleic acid in the triglycerides from the innermost sections of adipose tissue. There was a distinct discontinuity in the fatty acid composition at the line of connective tissue between the inner and outer layers of adipose tissue. The chemical changes were correlated with the morphological appearance of the tissue by histological examination.
A note on the effect of elevated plate temperature on freeze‐dried porcine myofibrillar proteins
Authors: Parsons A. L. , Lawrie R. A. 
Published: November 2006

AbstractElectrophoretic differences between the myofibrillar proteins of fresh porcine longissimus dorsi and psoas muscles, still detectable after freeze‐drying at a plate temperature of 60°C, largely disappear when the temperature is 80°C.
Ascorbimetry: Determination of peroxides in certain edible oils
Authors: Barakat M. Z. , Bassioni M. , El‐Wakil M. 
Published: November 2006

AbstractThe iodometric determination of peroxides in certain edible oils by the use of standard L‐ascorbic acid solution is reported. Calculation of Lea number by the proposed method and the previously recognised sodium thiosulphate method is also given.
Technology of biscuit manufacture: Investigation of the process for making cream crackers
Authors: Wade P. 
Published: November 2006

AbstractA study was made, partly in a pilot scale bakery and partly in industry, of some aspects of the process for making cream crackers. It was shown that the conditions of formation of the initial dough sheet before lamination had a significant effect on the thickness of the finished crackers. This property was also shown to depend to an appreciable extent upon the humidity of the atmosphere in the first section of the travelling oven used to bake the crackers.
Flour properties and the manufacture of cream crackers
Authors: Wade P. 
Published: November 2006

AbstractAn investigation has been made of the cracker making properties of a number of flour samples milled from different wheats. It has been shown that there is a strong interaction between flour properties (principally the flour protein content) and the processing conditions. The best cream crackers, as judged by the separation of the laminations and general appearance, were produced from flours of protein content 10.5 to 11.5%.
Protein denaturation in frozen fish XII. The pH effect and cell fragility determinations
Authors: Love R. M. , Muslemuddin M. 
Published: November 2006

Abstract“Cell fragility” homogenates of fish with high pH look pale, not flocculent like those of normal fish or fish with low pH. The optical density of the homogenates of fish can therefore vary widely according to the pH and this fact severely limits the usefulness of the cell fragility method for investigating the changes brought about by cold storage.By the use of dilute buffers it was shown that the pH effect is caused by a high pH alone and not necessarily by any concomitant protein depletion. The effect can be reversed in the same piece of fish by soaking in a buffer at the opposite end of the pH scale.Photomicrographs showed that at high pH values the myofibrils tend to burst open, releasing protein into the surrounding fluid and it is suggested that if this protein could be coagulated the cell fragility method might still give useful results from high‐pH fish.
Protein denaturation in frozen fish. XIII. A modified cell fragility method insensitive to the pH of the fish
Authors: Love R. M. , Muslemuddin M. 
Published: November 2006

AbstractA modified cell fragility method is described for estimating the deterioration which occurs during the storage of frozen fish. A sample of only 100 mg is needed and this is homogenised in a medium consisting of 2% trichloroacetic acid in 1.2% formaldehyde.The results obtained by the new modification are almost unaffected by the pH of the fish, so can give a more truthful estimate of the time‐temperature history than those of the original method. Experimental points on optical density/time curves obtained by the new modification show less scatter than those by the original method. Values decrease during storage rather more rapidly than by the original method, to an asymptote which is lower. Modified cell fragility values do not correlate with the length of the fish or its water content. It appears that the escape of myofilaments from the fibrils of high‐pH cod accounted for the drop in optical density (scattering) seen in the original method, while in the modified method such proteinaceous material is precipitated and contributes to the optical density of the homogenate. Good curves of optical density/storage time were obtained with other non‐fatty fish species, but fatty fish were not satisfactory. Advanced bacterial spoilage of the fish before freezing reduces the optical density in both methods.
Enzymic differentiation between curds of heated and raw milk. I. milk alkaline phosphatase
Authors: Guha K. C. , Roy B. R. 
Published: November 2006

AbstractAlkaline phosphatase, which is present in curds made from raw milk as well as from boiled milk, does not serve to differentiate them. It was found that incubation time or acidity (lactic acid equivalent of curd acidity incubated aseptically with heated milk) does not revive heat‐denatured phosphatase. The reappearance was found to be due to phosphatase of microbial origin; it was not a case of reactivation of the denatured enzyme. Low intensity, but increasing slowly, of the activity of regenerated phosphatase in curd (permeability of the microbial cells to the testing reagents is probably limiting in the rate of reaction), presence of the enzyme in the sonicated cells of curd‐forming microflora and absence of activity in the supernatant of the growth medium suggest that the formed enzyme is an intracellular one.
The nature of volatile constituents of glues
Authors: Johnson A. E. , Nursten H. E. , Self R. 
Published: November 2006

AbstractThe volatile components of bone glues have been isolated by steam distillation. They were concentrated by ether extraction of either the neutralised aqueous distillate or of active charcoal, through which the aqueous distillate had been allowed to percolate, followed by drying and removal of the ether. Acidification of the neutralised aqueous distillate with phosphoric acid after the ether extraction, enabled the volatile acids of the glues to be concentrated by a further ether extraction, drying and removal of ether. The components of the concentrates were separated by gas chromatography and identified by mass spectrometry and/or infrared spectroscopy.Sixty‐eight compounds were positively identified and a further 19 tentatively. It has not proved possible to identify specific compounds responsible for specific off‐odours.