bluuebunny/crossref_metadata_2025_split huggingface dataset:
The shrinkage of cherries in jelly
Authors: Anthistle Margaret J. 
Published: November 2006

AbstractIt is demonstrated that cherries gradually shrink if set in a gelatin jelly and that the main factor governing the extent of the shrinkage is the gel pH. The pH of minimum shrinkage depends on the isoelectric pH of the gel and the results are discussed in the light of Donnan's theory of membrane equilibrium.
The α‐Tocopherol content of leaves as affected by growth rate
Authors: Booth V. H. , Hobson‐Frohock A. 
Published: November 2006

Abstractα‐Tocopherol was quickly extracted from small samples of leaf with acetone, transferred to petrol, purified by two‐dimensional paper chromatography, and determined by the Emmerie–Engel test.Fast‐growing leaves of Lepidium sativum (cress), Lactuca sativa (lettuce) and other plants had tocopherol contents of about 70 p.p.m. based on dry matter (7 p.p.m. fresh weight); while evergreen and other slow‐growing leaves had up to 1400 p.p.m. (450 p.p.m. fresh). In long leaves of grass, iris, narcissus and other plants the α‐tocopherol content was low near the base where growth is fast and maximal near the apex where growth is slow. In young short leaves of narcissus the gradient was only slight. Tocopherol contents of leaves increased during summer and reached maxima in autumn or winter. In leaves of two conifers the maximum concentration was reached in the third winter. In evergreen leaves the values fell in spring. Dying and fallen leaves had higher contents than green leaves. In blooms of narcissus the α‐tocopherol contents diminished considerably during development.It is concluded that α‐tocopherol content of leaves is inversely related to growth rate.
Studies on dried Bombay duck (Harpoden nehereus). I.—denaturation of proteins and texture changes during drying
Authors: Sawant P. L. , Magar N. G. 
Published: November 2006

AbstractThe effect of drying of Bombay duck under and without vacuum was studied as regards the denaturation of the proteins and the texture changes. Denaturation of proteins during drying was not only restricted to the actomyosin fraction but it was also extended to the sarcoplasmic fraction of the proteins. Decrease in apyrase activity and contractility of muscle fibre was observed after drying but such decrease was not related to the protein denaturation. The solubility behaviour of the dried product in urea solvents suggested the formation of hydrogen‐bond and disulphide cross‐linkages during drying. Rehydration and microstructural studies revealed that a compact and less fibrous product was formed after drying.
Studies on dried Bombay duck (Harpoden nehereus). II.—changes in the nutritive value during processing
Authors: Sawant P. L. , Magar N. G. 
Published: November 2006

AbstractThe effects of boiling, steaming, autoclaving and then drying under vacuum and without vacuum on the nutritive value of Bombay duck has been studied. An increase in the release of amino‐acids during pepsin digestion and in the Pepsin Digest Residue (P.D.R.) Index was observed after pretreatments, the release of amino‐acids and the P.D.R. Index being decreased by drying, to a lower degree in the vacuum‐dried product. The retention of amino‐acids was higher during vacuum drying.
Transformation, leaching and uptake of fertilizer nitrogen applied in autumn and spring to winter wheat on a heavy soil
Authors: Gasser J. K. R. 
Published: November 2006

AbstractThe concentrations of ammonium and nitrate in the surface layer (0–6 in.) of a heavy soil with and without fertilizer N were measured from October 1957 to September 1958 on plots growing winter wheat and in bare soil. Ammonium sulphate or ‘calcium nitrate’ supplying 100 lb. of N/acre was applied in the autumn, in the spring, or half in autumn + half in spring. Both forms of fertilizer applied in the autumn were lost from the surface soil by the following March. Autumn‐applied nitrogen was not taken up by the wheat during the autumn or winter. Nitrogen applied in the spring was rapidly taken up by the crop, but remained in the surface soil of the bare plots until June, when prolonged and heavy rain leached the nitrate into the lower soil layer.At the time the ears emerged, much more mineral nitrogen had been lost from the soil top‐dressed with fertilizer in the spring than was accounted for by the increase in nitrogen uptake by the above‐ground parts of the wheat.The yields of grain and straw at harvest were not increased by the nitrogen fertilizers, whenever applied. The nitrogen contents of both grain and straw were increased by applying fertilizers, and there were consistent but small increases in the total nitrogen uptake by the wheat on the fertilized plots. The uptake of the fertilizer nitrogen had its greatest value in the samples taken at ear emergence when on average 27 lb. of N/acre of the 100 lb. applied was recovered. At harvest, wheat from the fertilized plots contained 18 lb. of N/acre less than at ear emergence.
Treatment of meats with ionising radiations. VI.—changes in quality during storage of sterilised raw beef and pork
Authors: Coleby B. , Ingram M. , Shepherd H. J. 
Published: November 2006

AbstractRadiation‐sterilised raw beef and pork were stored at temperatures from −20° to + 37°, and changes in appearance, odour, texture and flavour, during several months, were assessed by a panel using ranking and hedonic scores.The changes in appearance were deleterious, but of minor importance save at the highest temperatures. There was a softening of texture and loss of fluid, presumed due to autolytic changes, also greater at the higher temperatures; but, even after several months at 37°, the fibrous texture of the meat remained intact during cooking. The initial ‘irradiation’ odour and flavour gradually changed to stale and bitter flavours and, though there were minor fluctuations, the general trend was a marked deterioration, again more rapid the higher the temperature.Meat irradiated with 5 Mrads at −75° was preferred to that with 2 Mrads at 18°, confirming the protective effect of freezing; but, on storage under similar conditions, the former deteriorated like the latter. Occasional samples, in both series, were not sterilised.It is concluded that for the radiation‐preservation of raw meat at normal temperatures, the storage changes represent as serious an obstacle as the initial effect of irradiation.
Kaffircorn malting and brewing studies. IX.—amino‐acid composition of kaffircorn grain and malt
Authors: Horn P. J. , Schwartz H. M. 
Published: November 2006

AbstractThe amino‐acid compositions of three varieties of kaffircorn and of one sample of kaffircorn malt were determined. Proline was present in relatively large amounts. From the point of view of human nutrition, lysine was deficient, while methionine was the second limiting amino‐acid.
Fertiliser responses of maincrop potatoes: A re‐examination of the experimental evidence
Authors: Boyd D. A. 
Published: November 2006

AbstractThe results of recent manurial experiments on maincrop potatoes were re‐examined to determine (i) what general changes in level of response had occurred since the summary of Crowther & Yates in 1940, and (ii) the nature of the interactions between nutrients and their influence on the form of the fertiliser response curve and on optimal fertiliser dressings.Average responses to N 0.8 cwt., P2O5 1.0 cwt. and K2O 1.5 cwt. per acre in over 100 experiments done since 1940 were 1.8, 1.4 and 2.0 tons per acre respectively, and these do not differ by more than 0.2 ton per acre from the figures of Crowther & Yates.Most of the recent experiments on mineral soils showed large interactions between nutrients which affected both the magnitude of the response to a given dressing and the degree to which the response fell off with increasing levels of dressing. The concept of a ‘standard’ response curve of exponential form did not adequately describe the response surface revealed in these experiments. Evidence is presented that, for any nutrient, the response curve rises to a maximum and then begins to fall, and that the level of dressing at which the fall begins depends on the amounts of the nutrient present in the soil, on the supply of the other plant nutrients both by the soil and from fertilisers and farmyard manure, and on other factors such as the method of fertiliser application.For fertiliser applied over the ridges at planting, optimal dressings were estimated to be N and P2O5 1.0–1.2 cwt. per acre and K2O 1.5–2.0 cwt. per acre, but the optima were ill determined because the fertiliser rates tested in most of the experiments were too low.
Plant lipids. I.—the carbohydrate content of groundnut phospholipids
Authors: Aylward F. , Nichols B. W. 
Published: November 2006

Abstract(1) Free sugars, comprised of a mixture of stachyose, sucrose and raffinose, constituted about 0.86% of the groundnut phospholipids insoluble in alcohol. Sucrose and stachyose were also associated with the alcohol‐soluble fraction of the material which contained some 0.6% of free sugar.(2) Combined sugars represented a further 4.66% of the alcohol‐insoluble and 2.36% of the alcohol‐soluble fractions. Glucose and galactose were found in both fractions; the alcohol‐insoluble phospholipids contained also arabinose and mannose.(3) Groundnut phytoglycolipid differs from the phytoglycolipids of soya‐bean and maize in the extremely small quantity of mannose present and the correspondingly high concentration of arabinose.
Effect of the bread‐baking process on destruction of certain mould spores
Authors: Knight R. A. , Menlove E. M. 
Published: November 2006

AbstractBecause of conflicting statements in the literature, experiments have been carried out in which spores of moulds commonly associated with mouldy bread have been incorporated in bread doughs before baking. It has been demonstrated that such moulds and the ascospores of Neurospora tetrasperma are killed well before the end of the baking period. This evidence supports the contention that in normal bakery practice moulds do not survive baking and that mould growth on bread is due to post‐baking contamination with mould spores.
Determination of the nitrogen status of soils in the west midlands
Authors: Eagle D. J. 
Published: November 2006

AbstractNitrogen release values were obtained by a modified technique involving incubation of moistened soil samples for one week at 35°. the proportion of nitrate in the nitrogen released from different soils varied greatly. Both air‐drying of soils and air‐dry storage of soil samples before incubation increased the nitrogen released during incubation. Nitrogen release values fluctuated during the season and were maximum in the spring and late autumn. Values, obtained from incubating soils immediately after air‐drying, correlated significantly with crop response to nitrogen fertilization.
Treatment of meats with ionising radiations. VIII.—pH, water‐binding capacity and proteolysis of irradiated raw beef and pork during storage, and the ATP‐ase activity of irradiated rabbit muscle
Authors: Lawrie R. A. , Sharp J. G. , Bendall J. R. , Coleby B. 
Published: November 2006

AbstractThe immediate effects of 5‐Mrad ionising radiation on beef and pork longissimus dorsi muscles were an increase in pH, a decrease in water‐holding capacity, in increment in gel‐volume for a given pH rise, and in soluble protein, and increased resistance to low‐ and high‐speed homogenisation. the indications of cross‐binding induced by irradiation were supported by studies of isolated myofibrils from rabbit psoas muscle. Irradiation markedly reduced the syneresis (18°, μ = 0.04) and the swelling (0°, μ = 0.25) induced by ATP and, to a lesser extent, over‐all fibrillar ATP‐ase activity (the initial fast phase being depressed more than the slower second phase of the reaction). on storage (at — 20° to + 37°), pH and water‐binding capacity increased generally with increase of temperature. Changes in pH occurred earlier with pork and to a greater extent than with beef. in sterile beef longissimus dorsi (irradiated or unirradiated) there was a decrease in soluble protein during storage for 60–90 days at 37° (indicating denaturation) and increases in TCA‐soluble nitrogen and tyrosine (indicating proteolysis, which was more marked in unirradiated samples). the absence of soluble hydroxyproline and the presence of clearly marked cross‐striations indicated that the autolysis must have involved sarcoplasmic and not fibrillar or connective tissue protein.
Saponins. II.—Fractionation and pharmacological properties of lucerne saponins. The possible relation of these to bloat
Authors: Coulson C. B. , Davies T. 
Published: November 2006

AbstractImproved methods of paper chromatography revealed 10 (and possibly 12) constituents of lucerne bulk saponin. Qualitative differences were observed between the bulk saponins isolated by the cholesterol procedure from dried samples of bloat‐producing and non‐bloat‐producing lucerne stands. This appears to be the first time that actual chemical differences have been detected between the two types of herbage. The in vitro rat diaphragm test for respiratory inhibition detected no qualitative differences but was found to respond to quantitative differences. The implications are considered.
Note on the pre‐treatment of herbage samples for determination of soluble carbohydrate constituents
Authors: Jones D. I. H. 
Published: November 2006

AbstractThe effect of oven‐drying on the reducing and non‐reducing sugars and on fructosan in asparagus, kale leaves and in five herbage grasses has been investigated. Values for total sugars in the dried material mere lower than in the fresh, while fructosan was higher in the dried samples.
Plant lipids. II.—Free and combined sterols (sterol esters and glycosides) in commercial oilseed phospholipids
Authors: Aylward F. , Nichols B. W. 
Published: November 2006

AbstractAn acetone extraction method for the isolation of free and combined sterols has been applied to commercial phospholipid fractions from groundnut, rapeseed and linseed; all three lipid samples contained 1‐3% of sterol glycosides. The glycoside from groundnut phospholipids was composed mainly of β‐sitosterol‐D‐glucoside, with considerably smaller quantities of glucosides of stigmasterol and a saturated sterol. The non‐glycoside sterols from the same source had a very similar composition to those from the glucosides.Washing with cold acetone, dialysis through a rubber membrane and chromatography on silicic acid were all efficient in removing free and esterified sterols from crude phospholipids, but were less effective in removing sterol glycosides.
Some experiments in total weed control
Authors: Wheeler A. F. J. 
Published: November 2006

AbstractExperiments in three aspects of total weed control are described. These are (i) weed control on railways, (ii) weed control with granular herbicides, and (iii) weed control with bipyridylium herbicides, mainly in admixture with residual‐type herbicides.It is concluded that (i) sodium chlorate/diuron is a better treatment than diuron or simazine alone for weed control on railways, (ii) granular herbicides are more effective applied in early March than in early February or early April in Southern England, and (iii) the bipyridyls, particularly paraquat, confer great benefit to residual‐type weed killers when applied in admixture.
Insecticidal activity of pyrethrum extract and its four insecticidal constituents against house flies. I.—Preparation and relative toxicity of the pure constituents; Statistical analysis of the action of mixtures of these components
Authors: Sawicki R. M. , Elliott M. , Gower J. C. , Snarey M. , Thain E. M. 
Published: November 2006

AbstractPyrethrins I and II and cinerins I and II were isolated from commercial pyrethrum extract by displacement chromatography and were also reconstituted from the naturally derived acids and alcohols. The samples of each constituent isolated from both sources had identical chemical and physical properties, and were of the same insecticidal potency within the limits of experimental error. The relative toxicities of the four constituents to female house flies (Musca domestica L.), determined at 20° by a measured drop technique, were: pyrethrum extract, 1.0; pyrethrin II, 1.3‐ 1.5; pyrethrin I, 0.9‐1.0; cinerin II, 0.5‐0.6; cinerin I, 0.4‐0.5. The insecticidal activity of a mixture of the four constituents was examined statistically for simple similar joint action, assuming that the probit‐log‐dose lines for the separate constituents were not parallel; the predicted results are in good agreement with the experimental data. The procedures for computing the responses predicted by simple similar joint action are discussed.
Effect of pressure during mechanical development of bread doughs
Authors: Ottaway F. J. H. 
Published: November 2006

AbstractBy suitably modifying a laboratory high‐speed mixer it was possible to study the effect of pressure during the mixing of mechanically developed bread doughs using both N.S.W. and Victoria breadmaking flours.Applied pressures in the 0‐40 p.s.i. range had no noticeable effect on bread quality although the mixing times for optimum results tended to decrease with increasing pressure. The decrease was greatest between 0 p.s.i. and 10 p.s.i. The work expenditure for optimum results closely paralleled the applied pressure‐mixing time relationship. The quantity of fast‐acting oxidising agent required was independent of applied pressure over the range employed.Equally good bread was made from both the flours used, but the mixing time and work done for optimum quality were less for the Victoria than for the N.S.W. flour at any given pressure.
Degradation of adenine‐ and hypoxanthine‐nucleotide in the muscle of chill‐stored trawled cod (gadus callarias)
Authors: Jones N. R. , Murray J. 
Published: November 2006

AbstractThe muscle of trawled cod contains little adenosine 5′‐triphosphate and much inosine 5′‐monophosphate at death. The adenosine 5′‐triphosphate remaining in the muscle is rapidly converted to inosine 5′‐monophosphate during chill storage. This is dephosphorylated to inosine, which is itself cleaved to hypoxanthine and either ribose or ribose 1‐phosphate. The stoicheiometry and nature of the reactions liberating the free base, ribose and the isomeric ribose phosphates are discussed in relation to their technological implications.
Net protein values for the growing chicken from carcass analysis with special reference to animal protein sources
Authors: Summers J. D. , Fisher Hans 
Published: November 2006

AbstractThe use of this laboratory's variation of the carcass N retention method was extended to a study of common protein sources (mostly animal protein) used in the laboratory or in commercial feeds for growing chickens. The following conclusions were made :

Whole egg protein and egg albumen were the best protein sources tested, although the NPV results were considerably lower than those reported for growing rats.
Crude casein was greatly improved by supplementation with arginine, glycine and methionine, but the NPV of the supplemented protein was still not as good as that of the isolated soya‐bean protein with added methionine.
Zein and gelatin gave NPV results of approximately 20 even though the birds lost weight. Supplementing gelatin with essential amino‐acids to simulate isolated soya‐bean protein with added methionine, doubled the NPV but it was still much lower than the values for the latter.
Menhaden fish meal approached the value obtained for the methionine‐supplemented isolated soya‐bean protein. Even a heat‐damaged sample was still superior to meat meal as a protein source.
The very low NPV results for four samples of meat meal from different sources could be attributed to their high collagen content as calculated from hydroxyproline determination.
Lipase and phospholipase activity in fish skeletal muscle and its relationship to protein denaturation
Authors: Olley June , Pirie R. , Watson Helen 
Published: November 2006

AbstractCanadian work has implicated production of free fatty acids (FFA) and/or phospholipid breakdown in the denaturation of fish muscle proteins during cold storage. A thorough study of the two phenomena in cod, lemon sole, halibut and dogfish indicates that there is no simple cause‐and‐effect. relationship.Lipolytic activity during cold storage at −7° and −14° has been studied in 11 other species. Phospholipase activity appeared to be negligible in the three Elasmobranchs studied, but, in all the other species, phospholipase was at least as important as lipase in producing FFA and in the Gadoids and related species almost all the FFA came from hydrolysis of phospholipids.Freezing and thawing of whole fish was found to lead to some FFA production.
Experiences in the determination of starch damage
Authors: Apling E. C. , Kent‐Jones D. W. , Amos A. J. 
Published: November 2006

AbstractThe damaged starch content of flour, important to millers and bakers in relation to both water absorption and fermentation characteristics, is readily determined by the procedure of Greer & Stewart and the results of many tests in this field including collaborative studies are given. While starch damage is more readily produced in milling ‚hard’︁ rather than ‚soft’︁ wheats, major differences due to variations in milling procedure are also revealed in the results recorded.
A collaborative study of the determination of thiamine in white flour and bread
Authors: Bottomley R. A. , Nobile Silvia 
Published: November 2006

AbstractThe thiamine content of 57 samples of flour and 27 samples of bread was determined in each of two laboratories by the method of Roche1 (method A). Extraction of thiamine from the samples of flour was also carried out in both laboratories according to a procedure based on the method of Ridyard2 as modified by Kent‐Jones3 (method B).Statistical analysis of the results showed that the difference between the mean thiamine values found in the flour within each laboratory by each extraction method was zero. There was, however, a statistically significant, but practically unimportant, difference of 0.05 mg./lb. of flour between laboratories. The mean thiamine value was 0.86 mg./lb. of flour in laboratory 1, and 0.91 mg./lb. in laboratory 2. Method A showed a standard deviation of ±4.2% and method B of ±5.30%.There was no significant difference between the results as obtained in the bread by method A in each laboratory, the mean thiamine values being 0.40 mg. and 0.41 mg./lb. of fresh bread respectively. The standard deviation for the method was ±5.3% for laboratory 1 and ±4.270% for laboratory 2.
The thiamine content of flour and white bread in Sydney, New South Wales
Authors: Bottomley R. A. , Nobile Silvia 
Published: November 2006

AbstractA survey has been made of the thiamine content of flour and white bread in Sydney.The 57 samples of flour had a mean content of 0.89 mg./lb., standard deviation ±0.12. The 27 samples of white bread had a mean thiamine content of 0.41 mg./lb., standard deviation ±0.05.The baking losses in three bakeries varied from 24.3 to 37.3%, mean 29.5%.