bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of nitrogen and potassium fertilizers on pectic enzyme activity in tomato fruit
Authors: Hobson G. E. 
Published: November 2006

AbstractThe influence of nitrogen and, especially, potassium fertilizers on the quality of tomato fruit has raised the question of the mechanisms by which they have their effect. As part of a large‐scale factorial trial, plants were grown in two soil levels of nitrogen combined with two levels of potassium. Good quality fruit from each treatment was analyzed for pectinesterase and polygalacturonase activity, since the pectic enzymes have long been associated with ripening. Results show that an increase in the soil level of nitrogenous fertilisers was always reflected in higher total pectic enzyme activity, but potassic fertilizers gave no consistent trends. More detailed studies on one variety showed that additional nitrogen had the effect of increasing extractable protein in the fruit; potassium stimulated the specific activity of pectinesterase. The probability that the pectic enzymes are connected with the process of ripening is discussed, and the possible pathways by which potassium exerts its strong effect upon fruit quality are examined.
The role of phytin in the texture of cooked potatoes
Authors: Wager H. G. 
Published: November 2006

AbstractThe possibility that the precipitation of calcium by phytin is a major cause of the softening of potatoes during cooking is considered. Old potatoes do not soften after the removal of phytin nor at a pH below that at which calcium phytate is precipitated. New potatoes (i.e., immature ones) are not softened by phytin.
Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10–200 MHz
Authors: Bengtsson N. E. , Melin J. , Remi K. , Säoderlind S. 
Published: November 2006

AbstractDielectric constant and loss tangent were determined for lean meat (beef) and for codfish over the temperature range −25° to +10° and frequency range 10–200 MHz. More limited determinations were made for pork, animal fats and herring. The measurements were made using a Boonton RX‐meter for which a suitable test cell and measuring technique had been developed.The measuring technique is described and the results obtained presented in curves and tables showing the effects on dielectric properties of temperature, frequency, frozen storage time and the variability of dielectric properties of the raw material.The objective of the work done has been to obtain the raw material constants necessary for studying and evaluating the process of dielectric defrosting of meat and fish. The results are discussed from this standpoint.
Some effects of reaction (pH) changes in a basaltic soil on the mineral composition of growing crops
Authors: Stewart J. W. B. , McConaghy S. 
Published: November 2006

AbstractResults are presented of analysis of radish, oats, barley, beet, swedes and ryegrass grown on a basaltic soil adjusted to a range of pH values. When the pH of the soil was as low as 4.5, little growth was obtained even with acid‐tolerant crops other than radish and, although the application of phosphate resulted in some increase in growth under these conditions, the main factor limiting growth was the so‐called ‘acidity complex’. There was an appreciable increase in manganese, magnesium and iron content with increasing acidity and, as expected, the calcium content of dry matter decreases with increasing degree of soil acidity. The calcium content of the dry matter was decreased by increasing phosphate application to a greater extent than by increasing acidity. Swedes, beet and radish growing on the heavily limed soil plots showed definite symptoms of boron deficiency which also apparently reduced the calcium uptake of beet. Zinc and copper contents were apparently not affected by treatment. The range for zinc was 20–63 p.p.m. and the range for copper 2–10 p.p.m. Aluminium content in plant dry matter showed a slight increase with increasing acidity in radish and swedes but showed no change with beet, oats, barley and ryegrass. Most of the latter crops failed to grow under conditions where the ‘active’ aluminium in the soil was high.
Further studies on a pyrethrum‐resistant strain of the granary weevil, Sitophilus granarius (L.)
Authors: Lloyd C. J. , Parkin E. A. 
Published: November 2006

AbstractThe resistance to pyrethrins of a strain of the granary weevil, Sitophilus (Calandra) granarius (L)., previously reported1 at the 21st generation to be 18 times that of the P.I.L. standard strain, has been raised by further selection to X 52 in the 29th generation.A branch‐line stock from the 24th and 25th generations, when the pyrethrum resistance was X34, was used for cross‐tolerance tests with methyl bromide (x0.9), dieldrin (x2.2), carbaryl (x3.1), lindane (x5.5), malathion (x5.7), dinoseb (x5.8), DDT (x15.1), allethrin (x39.8), synergised pyrethrins (x5.5) and synergised allethrin (x6.6). The interpretation of these results is discussed in relation to the results of exposure to environmental stress in the form of starvation (x2.0), heat (x1.2), cold (x1.1) and two methods of desiccation (x1.8, 1.7).Over the range of temperature 10–30°, the resistant strain had a lower fecundity than the standard strain and cross‐breeding tests showed that the pyrethrin‐resistant stock may be homozygous for a recessive sex‐linked gene reducing the number of offspring reaching maturity. The darker colour of the resistant beetles may also be transmitted by the female. A preliminary test with small numbers of insects indicated that the genetic factor, or factors, for pyrethrin resistance is autosomal and partially dominant.
Allergenic and toxic components of castor bean meal: Review of the literature and studies of the inactivation of these components
Authors: Jenkins F. P. 
Published: November 2006

AbstractCastor bean meal contains an extremely potent allergen and a highly toxic protein, ricin.Accidental ingestion of castor beans has caused deaths of farm animals, and exposure to dust from oil mills which process castor beans has caused outbreaks of allergy in the neighbourhood.Evidence from feeding trials suggests that heated castor meal is not toxic and the use of detoxicated meal as a source of protein in animal feed has been proposed. The allergen is more stable to heat than is ricin and might therefore constitute a hazard to man if the meal were to be used for this purpose; at present it is used as a fertiliser. However, it has been found that heating the meal in steam at 15 p.s.i. not only detoxicates the meal but also inactivates the allergen.
A cold shortening effect in beef muscles
Authors: Locker R. H. , Hagyard C. J. 
Published: November 2006

AbstractIsolated fresh beef muscles have been found to shorten more at 2° than at 37°. Minimum shortening occurs in the temperature region of 14–19°. At higher temperatures shortening coincides with the onset of rigor mortis but at low temperatures it begins rapidly and usually immediately. This shortening is reversible. Three different beef muscles show this effect but two rabbit muscles do not.
The interaction between phytic acid and divalent cations during the cooking of dried peas
Authors: Crean D. E. C. , Haisman D. R. 
Published: November 2006

AbstractThe combination between phytate and the calcium and magnesium ions in peas cooked for various times in solutions of varying degrees of hardness has been studied. Experiments on the effect of ionic environment on the composition of mixed calcium and magnesium salts of phytic acid indicate that the composition of the insoluble phytate in peas varies between the tricalcium dimagnesium dihydrogen and the dicalcium trimagnesium dihydrogen salts. Since cooking in extremely hard water complexes only 60% of the total phytate in the peas, and the absorption curves show that insoluble phytates account for only a proportion of the absorbed ions, it is concluded that the influence of phytate ions on texture is small.
The composition of the essential oil of black currant leaves (Ribes nigrum L.)
Authors: Andersson J. , Bosvik R. , Von Sydow E. 
Published: November 2006

AbstractBy use of gas chromatography, infra‐red spectrophotometry and mass spectrometry the essential oil of black currant leaves (0.02% of fresh weight) was found to contain the following compounds in order of elution from a silicone column: α‐pinene (1.5%), myrcene (0.6%), oct‐I‐en‐3‐ol (6.3%), car‐3‐ene (19.2%), p‐cymene (1.5%), m‐cymene (1.5%), limonene (3.3%), β‐ocimene X (1.6%), β‐phellandrene (2.4%), I‐methyl‐4‐isopropenyl‐benzene (1.3%), linaloöl (3.6%), terpinen‐4‐ol (0.6%), methyl salicylate (1.6%), geraniol (6.0%), citronellyl acetate (0.9%), caryophyllene (16.8%) and humulene (2.0%).
The component fatty acids of Citrullus colocynthis seed fat
Authors: Sen Gupta A. , Chakrabarty M. M. 
Published: November 2006

AbstractThe composition of the seed fat of Citrullus colocynthis as established by the present investigation is palmitic 10.40%; stearic 6.52%; arachidic 1.70%; oleic 20.92%; linoleic 58.81%; and linolenic 1.65%. This composition agrees largely with the general trend of the family and of the genus Citrullus specifically, being rich in total unsaturation (81.9%) with linoleic acid as the major component. The presence of conjugated triene has not been detected. The results show the influence of environmental factors on the composition of the seed fat when compared with that of the seed fat of Algerian origin. The composition indicates the possible use of the oil for edible and non‐edible purposes.
Oxidation by potassium iodate of thiol groups in unleavened wheat flour doughs
Authors: Bloksma A. H. 
Published: November 2006

AbstractWhen a flour was mixed at 25° into a dough in a nitrogen atmosphere with the addition of iodate, there was a rapid disappearance of thiol groups and of iodate in molar ratio 5:I. After that, the disappearance of thiol groups proceeded linearly with time and the disappearance of iodate followed first‐order kinetics, the mole ratio increasing from 0.25 to 2.If the mixing was interrupted after 5 min., the oxidation of thiol groups and the consumption of iodate in the resting dough both proceeded linearly with time (mole ratio I:I).Other conditions being constant, iodate additions up to a critical value are consumed quantitatively; a constant fraction of amounts beyond this value is consumed. The critical iodate addition is smaller for mixing in oxygen than in nitrogen, and larger for a reaction time of 45 min. between mixing and analysis than for zero reaction time. An extraction of the flour with light petroleum increases it, provided that mixing is done in nitrogen, while extraction with O.IM‐sodium chloride decreases it. The fraction of iodate consumed beyond the critical addition varies bewteen 17 and 38% depending on mixing, atmosphere, reaction time and extractions.The mole ratio thiol oxidised/iodate consumed varies widely with mixing and reaction time. Curves for iodate consumption against iodate addition show a break at the critical addition; this was not detected in curves for thiol oxidised against iodate added. After mixing dough for 5 min. in nitrogen a loss of 2–3 moles of thiol groups per mole of iodate consumed was found for normal and extracted flours and for the sodium chloride extract.The low values obtained for the mole ratio thiol oxidised/iodate consumed might be explained by a reaction between iodate and flour constituents other than thiol groups. It is shown that starch and (probably) the easily extractable lipid fraction are not responsible.The validity of the estimation of the amount of reactive thiol groups by critical iodate addition, as proposed by Bushuk,6 is contested.
The component fatty acids of stoat, weasel and wild ferret fats
Authors: Hartman L. , Johnson A. R. 
Published: November 2006

AbstractThe fatty‐acid composition of the body fat of a weasel, and of the lipids obtained from various tissues of a stoat and of a feral ferret, has been determined by gas‐liquid chromatography. The body fat of the weasel and the perirenal fat of the stoat contained 6–7 moles‐% of stearic acid, whereas the perirenal fat of the feral ferret contained 15.6 moles‐% of this acid. This is attributed to differences in dietary fats. There were no appreciable amounts of C20 polyethenoid acids as found in the body fat of the badger, another member of the Mustelidae family.
Solubility of phosphate in the system hydroxyapatite‐clay as affected by exchangeable cations and some salts
Authors: Tobia S. K. , Milad N. E. 
Published: November 2006

AbstractEquilibrium mixtures containing water, synthetic hydroxyapatite and phosphate‐free saturated single‐base clays were prepared to determine the solubility of phosphate in absence and in presence of some sodium and calcium salts. The solubility is affected by the nature of exchangeable cations and increases in the series Ca < Mg < K < Na. The presence of sodium chloride, nitrate or sulphate increases the solubility with Ca‐ or Mg‐clays, but decreases it slightly with K‐ or Na‐clays. The corresponding calcium salts have a slight effect with Ca‐ or Mg‐clays, but decrease the solubility considerably with the K‐ or Na‐clays. Sodium carbonate decreases the solubility in all cases and calcium carbonate gives the lowest solubility.An explanation is proposed to account for the variation in phosphate concentration in the different systems.
Factors affecting the nutritive value of fat for calves. II.—the system of feeding, and the mode of incorporation into meal mixtures
Authors: Raven A. M. , Robinson K. L. 
Published: November 2006

AbstractThe effects of feeding meal mixtures suspended in water, as compared with dry feeding, and the merits of different methods of incorporation of fat into liquid‐fed meal mixtures were investigated in digestibility trials and nitrogen retention studies with Ayrshire bull calves.When calves were changed from filled‐milk diets to meal/hay diets, a markedly better utilisation of dietary protein was found if the meal part of the diet was fed as a suspension in water, for meal mixtures of both low and high fat content, than with the same meal mixtures fed dry. Evidence is presented which indicates that liquid feeding enabled the concentrate part of the diet to by‐pass the rumen and enter directly into the abomasum as is the case with milk‐fed calves. It is suggested that this led to a better utilisation of dietary energy which in turn permitted a more efficient utilisation of protein.With liquid feeding, the mean digestibility of the ether‐extractable material in a meal mixture containing 20% of red palm oil, added in the form of an homogenised milk powder, was 77.9 ± 3.9% compared with 72.7 ± 2.1% for that in a similar diet containing 19.3% of the palm oil and 0.7% of lecithin simply blended with the other components of the diet. The higher digestibility of the homogenised fat was accompanied by a slightly greater retention of nitrogen. The red palm oil of the homogenised milk powder had a mean digestibility of 89.5% when fed to the same calves earlier as part of an all‐milk diet.Further results suggest that the lower apparent digestibility of homogenised fat in liquid‐fed meal mixtures than in all‐milk diets is due partly to the higher daily intakes of calcium and magnesium on meal diets.
Biochemical changes associated with the development of low‐temperature breakdown in apples
Authors: Hulme A. C. , Smith W. H. , Wooltorton L. S. C. 
Published: November 2006

AbstractA study is made of the relationship between the accumulation of oxaloacetic acid in the tissue and the subsequent development of low‐temperature breakdown in cold‐stored apples.A short interim period of storage at higher temperature reduces both the accumulation of oxaloacetic acid and the intensity of tissue breakdown. Concomitant changes in pyruvic and α‐oxoglutaric acids are measured and from the results obtained it is suggested that low‐temperature breakdown is caused by an interference in the operation of the Krebs cycle in the tissue.
The aqueous transport of water‐soluble nematicides through soils. I.—the sorption of phenol and ethylene dibromide solutions and the chromatographic leaching of phenol in soils
Authors: Phillips F. T. 
Published: November 2006

AbstractThe sorption isotherms of phenol and of ethylene dibromide in aqueous solutions with sand loams, silt loams and peaty soils are found to be linear. The degree of sorption shows correlations with the physical characteristics of the soils, and sorption coefficients are shown to depend mainly on the soil type rather than on the solute used.The percolation of phenol in aqueous solution through different soil types is shown to follow a chromatographic process, and substantial agreement with a theory of chromatography is found.
The limiting amino‐acids in groundnut meal provided at optimal and suboptimal protein levels to growing chickens
Authors: Fisher Hans 
Published: November 2006

AbstractWhen groundnut meal, providing 12 and 24% protein levels in the diet of growing chickens, was supplemented with lysine, methionine and threonine, lysine was the first limiting amino‐acid at both protein levels. At the 12% protein level, threonine was the second and methionine the third limiting amino‐acid; at the 24% protein level, methionine was the second limiting amino‐acid and threonine was not limiting. Groundnut meal at a suboptimal protein level (12%), supplemented with the three limiting amino‐acids, gave a NPU value essentially equal to those obtained with good‐quality fish meal. Methionine, added in combination with lysine and in the absence of threonine, depressed growth below that obtained with lysine as the sole amino‐acid supplement.
Fermentation of cassava
Authors: Akinrele I. A. 
Published: November 2006

AbstractCassava (Manihot utilissima Pohl) is usually fermented during preparation when it becomes detoxified and develops a characteristic flavour.This fermentation was found to be self‐sterilising, exothermic and anaerobic, and to proceed in two stages at an optimum temperature of about 35°. Lactic and formic acids are produced with a trace of gallic acid. The process could be made continuous.
A comparison of the free amino‐acids of two tropical grasses
Authors: Hodgson H. C. 
Published: November 2006

AbstractThe individual free amino‐acids of the leaf and stem tissues of two related tropical pasture grasses—Brachiari ruziziensis and Setaria sphacelata—have been quantitatively determined in 17 successive weekly cuttings from the early seedling to the flowering stages, by a paper‐chromatographic DNP method. The observed differences in the respective amino‐acid patterns of the two species are insufficient to account for the relatively greater accumulation of ammonium‐N, during the early growth period, in S. sphacelata which has been previously reported.
Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment
Authors: Tarladgis Basil G. , Pearson A. M. , Jun L. R. Dugan 
Published: November 2006

AbstractAcid‐heat treatment is not necessary for the condensation of TBA with malonaldehyde nor for maximum colour development. Free malonaldehyde is produced during the oxidative breakdown of unsaturated fatty acids or food products. The amount of free malonaldehyde produced can be measured without acid‐heat treatment.The reaction between malonaldehyde and TBA in water or 90% glacial acetic acid has been investigated at different temperatures. The results show that acid‐heat treatment of the reaction mixture should be avoided, since the E530M of the coloured complex is considerably affected by the acid. On the contrary, heating without acid accelerates the condensation of TBA with malonaldehyde without affecting the E530M.A modification of the distillation method is proposed, according to which distillates of food products are reacted with TBA without the use of any acid.
The role of wheat flour pentosans in baking. I.—Enzymic destruction of pentosans in situ
Authors: Tracey M. V. 
Published: November 2006

AbstractThe addition to a bread dough of enzyme preparations containing pentosanase activity results in a decrease in loaf volume on baking. Evidence is presented that it is the content of pentosanase rather than that of other enzymes that is responsible for the effect.
Changes in the level of polyphenol oxidase activity in tea flush on storage after plucking
Authors: Sanderson G. W. 
Published: November 2006

AbstractThe level of polyphenol oxidase activity in plucked tea flush on storage may fluctuate during the first 24 h. of storage from more than double to less than the initial level. This fluctuation shows little or no relation to desiccation during this period, being approximately the same whether the flush is stored in the open where moisture loss by evaporation proceeds, or in a polythene bag where moisture loss is effectively prevented. The rate of change, but not the change itself, is dependent on temperature, becoming slower as the temperature is lowered from room temperature (about 22°) to —15°.
Decrease of soluble oil in animal feeding stuffs during storage
Authors: Cooper P. J. , Hammond P. W. 
Published: November 2006

AbstractThe oil contents of samples of compound feeding stuff, when determined by simple solvent extraction, appear to decrease progressively as the age of the sample increases. These losses can be substantial even over short periods and may lead to discrepancies between analyses made at different times. The referee function of the Government Chemist is involved and the phenomenon has accordingly been investigated, largely in this instance from the quantitative standpoint.
The composition of gorse (Ulex europaeus)
Authors: Jobson H. T. , Thomas Brynmor 
Published: November 2006

AbstractGorse (Ulex europaeus) has been shown to be a useful source of protein of good digestibility but to have a high fibre content. Although well provided with calcium and sodium, it proved to contain inadequate amounts of phosphorus and of the more important trace elements. The possible usefulness of the plant as a winter fodder is discussed.
A study of the mobilization of free tocopherols in germinating seeds
Authors: Kartha A. R. S. 
Published: November 2006

AbstractStudies of the mobilisation of free tocopherols in a number of germinating seeds show that, as a rule, the tocopherols are completely used up in the earliest stages of germination when the fat stores are still largely intact. This is consistent with the view that the tocopherols are intended, at least partially, for some unknown essential function in the growth of the embryo in addition to their possible rǒle as in vivo antioxidants of depot fat.
Effect of shape on oxygen diffusion and aerobic respiration in soil aggregates
Authors: Greenwood D. J. , Goodman D. , Nelder J. A. 
Published: November 2006

AbstractAn equation that related the shape of irregular soil aggregates to their respiration rates and the oxygen concentration at their surfaces was verified experimentally. For this purpose, models of soil aggregates were prepared by cutting shapes from agar containing yeast and glucose. The respiration rates of these shapes when surrounded by different oxygen partial pressures approximately fitted the equation when the shapes had shape factors [surface area/(volume)2/3] of between 5.5 and 6.8. Since sieved soil aggregates had shape factors independent of size and had values of between 5.3 and 6.1 it was concluded that the equation also applied to soil aggregates.To facilitate the foregoing work, a method was developed for determining the surface area‐to‐volume ratios of soil aggregates from measurements of the mean lengths of random chords through the aggregates. It was found that the equation previously used3 for relating these two parameters held only if the chords were thrown at random in a certain way. A different equation was deduced which applied when the chords were thrown in a slightly different random way. Experimental verification of the two equations was obtained for a range of convex and non‐convex bodies.