bluuebunny/crossref_metadata_2025_split huggingface dataset:
Natural skin coating of the apple and its influence on scald in storage: IV.—Oxidation products of α‐farnesene
Authors: Filmer A. A. E. , Meigh D. F. 
Published: November 2006

AbstractAmong the products of aerial oxidation of a‐farnesene are carbonyl compounds of lower molecular weight. Several of these have been analysed, as free compounds or derivatives, with the aid of gas chromatography and mass spectrometry. Some of the identified compounds are known to have no effect on scald but three of them, pyruvaldehyde, methyl vinyl ketone and 6‐methyl‐5‐hepten‐2‐one, require further study.
Vicia faba beans vs. soyabean meal as a source of protein
Authors: Nitsan Zafrira 
Published: November 2006

AbstractThe protein value of raw, heated and shelled Vicia faba beans (VFB) was compared with that of heated soyabean meal (HSB) when fed at 10 and 15% protein levels to rats of both sexes. While females grew equally well on VFB and HSB diets containing 15% protein, males fed VFB grew more slowly than those fed HSB at the two levels of protein in the diets (the difference being smaller on the 15% protein diet). The lower N utilisation of VFB seems to be the main reason for the differences in the growth response.Shelling improved the nutritive value of VFB, while autoclaving affected it adversely. The trypsin inhibitors of the VFB were not destroyed by autoclaving.
Availability of Cu, Zn and Mn in Soils: III.—Predictability of plant uptake
Authors: Dolar S. G. , Keeney D. R. , Walsh L. M. 
Published: November 2006

AbstractThe influence of various chemical soil fractions Of Cu, Zn and Mn in conjunction with plant uptake of any one or two of the elements on the variability of plant uptake of one of them was evaluated by correlation and regression analyses. Plant and soil data were obtained from divergent Wisconsin soils. Inclusion of Zn uptake and the HCl‐or EDTA‐extractable soil Cu fraction in the regression equation resulted in very high predictability of Cu uptake by oats. High predictability of Zn uptake was likewise realized by using the Mg(NO3)2 or DTP A soil Zn fraction along with plant Cu uptake as determinants. Manganese uptake was best predicted by using plant Zn uptake and Mg (NO3)2‐rextractable soil Mn as predictors. The extractant N ammonium acetate (pH 7)/0·01 M EDTA showed promise as a reliable soil test for predicting the concurrent plant availability of Cu, Zn and Mn in Wisconsin soils.
Chemical Investigations on some Constituents of Pigmented Onion Skins
Authors: Abdel‐Fattoh A. F. , Edrees M. 
Published: November 2006

AbstractAn investigation on some constituents of the pigmented skins of two onion (Allium cepa) varieties, i.e. Feteel and Mokawar, was carried out. Differences were found between the two onion skina in their content of some components. The extraction conditions for obtaining maximum yields of pectic substances with ammonium oxalate as well as the characteristics of these substances were studied. The pectin of the Mokawar onion skins was found to be naturally low in methoxylated groups (4·27%) and contained arabinose, xylose, glucose, galactose and rhamnose as sugar components. That of the Feteel skins was relatively highly methoxylated (8·17%) and contained the same sugar components except for glucose. The partial acid hydrolysis of both pectins led to the formation of reductic acid and reductone.
Occurrence and distribution of acidic indole auxins in lucerne at various stages
Authors: Tafuri F. , Businelli M. , Scarponi L. 
Published: November 2006

AbstractThe variation of concentration of ‘free’ acidic indole auxins has been studied in different lines of lucerne at various stages of growth. Acidic indole auxins were separated by gas chromatography from the plant ethanolic extract.A large decrease in indole‐3‐acetic acid (IAA) and indole‐3‐carboxylic acid (ICA) was recorded as the plants aged. The trend during the life‐cycle is the same either in open pollinated progenies or in clonal lines. The IAA and ICA contents in various lines, determined in plants at the same stage, differ considerably from each other; this difference may have a genetic basis. The distribution in different parts of a single plant is a falling gradient in auxin concentration from the young to the mature tissues.By comparing root formation with ‘free’ auxin concentration of stem cuttings, evidence is collected which suggests that IAA may have primary action in the regulation of root formation.
Effects of partial castration on growth and the incidence of boar taint in the pig
Authors: Rhodes D. N. , Patterson R. L. S. 
Published: November 2006

AbstractSix sets of four Landrace × Large White littermate male pigs were castrated under surgical 'control at 3 weeks of age either by removal of the testicular parenchyma only, by removal of the testes retaining the epididymides or by complete castration; or they were left intact. The pigs were raised under the same conditions and slaughtered at 100 kg liveweight. Measurements of growth rate, feed conversion, carcass composition, weights and histology of genitalia, quality of meat, and objective and subjective estimations of sex odours in the fat and salivary glands agreed in demonstrating that male characteristics were absent from all treated animals; both partial castrations were equivalent to complete castration. It is concluded that the site of format ion of the sex odours androstenone and androstenol or of their precursor(s) is coincident with that of the male hormones in the testicular parenchyma.
Comparison of the availability of iron in white bread, fortified with iron powder, with that of iron naturally present in wholemeal bread
Authors: Hart H. V. 
Published: November 2006

AbstractThe amounts of iron extracted from white bread and wholemeal bread by water and by simulated gastric juice (pepsin‐hydrochloric acid)were estimated. Taking the ionisable iron content of the pepsin‐hydrochloric acid extract as the standard by which the availability of iron was assessed, then the availability of iron in normally fortified white bread, expressed as a proportion of the total iron present, at least equalled, and possibly exceeded, that in wholemeal bread; in absolute terms the amount of available iron in wholemeal bread was greater than in white bread.Using the Same method, the availability of iron from white bread, fortified with iron powder to the same level as wholemeal was also estimated; approximately 24% more iron was available than from wholemeal.Results for the availability of iron obtained by this method were lower than those found by earlier workers using other methods of extraction which did not include pepsin.
Binding of oxidised glutathione to dough proteins and a new explanation, involving thiol disulphide exchange, of the physical properties of dough
Authors: Jones I. K. , Carnegie P. R. 
Published: November 2006

AbstractThe fate of oxidised glutathione (GSSG) mixed with dough has been investigated using 35S‐labelied GSSG, It was found that over 50% of the label became bound by a disulphide bond to protein during the mixing of dough. The water‐soluble proteins bound more glutathione, especially in the initial stages of mixing, than did the gluten proteins. The binding was partly reversible under normal doughing conditions.A new hypothesis is presented concerning the role of thiol‐disulphide exchange reactions in affecting the theological properties of dough. The hypothesis recognises the apparent importance of thiol‐disulphide exchange reactions, but does not involve the polymerisation of proteins by disulphide linkages The change from dry flour to wet dough will necessitate conformational re‐arrangements in the proteins. The rate at which intramolecular disulphide bonds can be resorted will influence the rate of conformational re‐arrangement. Thiol groups will affect the kinetics of disulphide resorting. The hypothesis could account for the actions in dough of chemical improvers, thiol compounds, oxidising compounds, thiol‐locking reagents and GSSG.
Complexing of calcium and magnesium by the organic constituents of Yorkshire fog (Holcus lanatus): II.—Complexing of Ca2+ and Mg2+ by cell wall fractions and organic acids
Authors: Molloy L. F. , Richards E. L. 
Published: November 2006

AbstractThe complexing of Ca2+and Afg2+, in a salt solution of cationic composition similar to that of the duodenal fluid of a ruminant, by polysaccharides, lignin and organic acids from the grass Yorkshire Fog is investigated using an ion‐exchange resin method. Regression expressions relating solution cation concentration to the equilibrium resin cation concentrations are derived and used as calibration equations to determine the amounts of bound and ionic Ca2+ and Mg2+in solutions in equilibrium with the plant fractions.Pectin, lignin and the organic adds are effective in complexing a large proportion of the Ca2+in a non‐ionic form but only lignin and the acids display significant complexing of Mg2+. The hemicelluloses and cellulose have little ability to complex either Ca2+or Mg2+. The results are discussed in terms of the digestion of these plant fractions in vivo.
Effects of heat processing on the nutritional value of groundnut products II.‐Individual amino acidst
Authors: Anantharaman K. , Carpenter K. J. 
Published: November 2006

AbstractAutoclaving groundnuts at 121°c for 4 h destroyed much of the cystine present and reduced their value for chicks as a source of lysine, but their value as a source of methionine and threonine was little changed. With rats there was less evidence of differential damage to individual amino acids.From model experiments with groundnut protein isolate and different carbohydrates it was concluded that the loss of ‘available lysine’ was due mainly to reactions involving the proteins and the sucrose present in the nuts.
Rapid assay for limonin using a new selective detecting system for limonoids
Authors: Chandler B. V. 
Published: November 2006

AbstractA rapid procedure is described for the direct assay of limonin which makes use of a new detecting system and a new solvent system for thin‐layer chromatography (t.l.c.) of limonoids. The detecting system, which involves exposure to bromine vapour and spraying with Tollens' reagent, is more selective and sensitive than previous methods, detecting five limonoids in orange juice extracts, whereas previous t.l.c. procedures only gave one spot.
The use of the fatty acid composition of lipids, in the identification of horse and kangaroo meat
Authors: Payne E. 
Published: November 2006

AbstractChromatographic analysis of extracts of horse and kangaroo meats has shown that horse meat con be differentiated from other meats on the basis of the linolenic add content of the fat and muscle, with a less clear distinction in the case of kangaroo meat. Adulterations of permitted meats with 15% of horse meat or 33% of kangaroo meat can be detected, and the method should be useful in conjunction with serohgical typing or in cases where no anti‐horse or anti‐kangaroo serum is available.
Extraction and analysis of free amion acids from sheep digesta
Authors: Peterson P. J. , Hendtlass Jane , Macrae J. C. , Pearce P. D. 
Published: November 2006

AbstractA routine procedure entailing three methanol‐chloroform‐water extractions and an ultrafiltration step was adopted to extract the free amino acids from freeze‐dried sheep digesta. Detailed estimation and idefltification of the amino acids both by thin‐layer electrophoresis (t.l.e,) coupled with thin‐layer chromatography (t.l.e.) and by using a Beckman IZOC analyser was undertaken, Generally, there was agreement between the two methods, the latter being preferred because several amino acids were not suficiently separated by the t.l.e. and t.l.c. methods. The t.l.e. and t.l.c. method, however, showed the presence of several unidentified ninhydrin positive compounds not detected during automatic analyser estimations. Detailed analysis of the digestive tract samples revealed that the free amino acids decreased in amount during passage through the animal. However, five amino acids had higher values in the ileum than in the duodenum.
Studies on nutritive value of leaf protein from lucerne (Medicago sativa): III.—Supplementation of rat diets based on wheat
Authors: Snbba Rau B. H. , Singh Narendra 
Published: November 2006

AbstractGrowth responses of weanling female rats for 4 to 8 weeks, and the Protein Efficiency Ratio (PER) for 4 weeks were measured for diets of wheat flour (W) and three mixtures of wheat and lucerne leaf protein (W:LP). Increasing the proportion of leaf protein in, and the protein content of the mixtures led to progressive improvements up to 4 weeks, but there was no significant difference in weight gain after 8 weeks between the supplemented diets.4‐week growth and PER studies using diets of wheat, lucerne leaf protein and mixtures of these two substances in various proportions, but all containing around 10% protein, showed that the diets containing 40–60% of the mixture‐protein derived from lucerne preparations promoted significant responses the best results being given by the W50:LP50 mixture. The content of some of the essential amino acids in these diets, on calculation, showed that in the W50:LP50 mixture the deficiency (in comparison with the F.A.O. Reference Protein) of threonine, valine, isoleucine and lysine in wheat is eliminated. Both wheat and lucerne leaf protein are deficient in methionine; cystine, of which there is an adequate amount in wheat but not in lucerne leaf protein, becomes marginal at a protein ratio of W80:LP20 and is deficient by only 10% in the W50:LP50 mixture. The optimum response obtained from the latter indicates that it contains the best balance of essential amino acids possible with these two substances. The decrease in the efficiency of mixed diets containing more than 50% of the protein from lucerne preparation is possibly due to the progressively increasing deficiency in total S‐containing amino acid content.
Methods for accelerating malting, a small scale investigation
Authors: Ward P. , Briggs D. E. 
Published: November 2006

AbstractIt was confirmed that steeping fully after‐ripened barley at 25° or 30°c, for various periods, induces different degrees of ‘water sensitivity’. Germination of such warm‐steeped grain, set to grow at the steeping temperature, was maximal when the moisture content was about 35%. Sprays of hydrogen peroxide, applied immediately after draining the steeped grain, accelerated the subsequent germination of warm‐steeped barley when grown at elevated temperatures.Exceptionally rapid steeping/germination schedules were elaborated, using micromalting techniques. For example, fully mature grain was steeped, (7 h 25°c) to a moisture content of about 36%. All subsequent processing was also at 25°c. After a drain (2 h) the grain was sprayed with a solution of gibberellic acid (0·25 mg/kg) in a dilute solution of hydrogen peroxide (2·5 vol.). Spraying with water was carried out twice more during the germination period to increase the moisture content of the barley to about 44%. The grain was set to kiln at 43°c, 48 h from steep out, that is 55 h from first wetting. Kilning conditions were chosen to allow maximal survival of enzymes. The malt had a hot water extract above 103 lb/Qr (fine grind, on dry matter) and was made at the expense of a 7·5% malting loss. It was acceptable by other analytical criteria. If the second water spray was replaced by a spray of a dilute solution of sulphur dioxide (400 mgjkg) a malt having an extract of 103·5 lb/Qr was obtained with a malting loss of 5·8%, but yielding more soluble nitrogen.The possibility of achieving even shorter processing times, by working at 30°c, was noted.
Studies of the effects on the fermentation pattern in the rumen of the addition of various sources and levels of the lower volatile fatty acids
Authors: Griffiths T. W. 
Published: November 2006

AbstractThe short term effects on rumen fermentation of the direct addition to the rumen of 1·5 M and 3 M of acetate, propionate and butyrate, given as the Ca2+, Na+, and NH+4 salts and as the free acid were measured in a mature cow. Longer term effects of the oral addition of I·5 M of calcium and ammonium acetates were also measured in growing heifers.For all volatile fatty acids (VFA) each rate of addition consistently increased the level of VFA in rumen liquor, but these fell gradually over about 4 h. Total volatile fatty acids (TVFA) were lower when free acids were given than when their salts were used. There was little effect on rumen pH. Calcium acetate was unpalatable when offered orally, and it tended to depress TVFA levels. Mean effects of acetate salts given orally on molar percentage of acetate in rumen liquor were smaller than those found by direct addition.
Effects of zirconium and aluminium compounds and pH on the maillard reaction
Authors: Powell R. C. T. , Spark A. A. 
Published: November 2006

AbstractThe influence of aluminium and zirconium compounds and of pH changes on the development of non‐enzymic browning on an incubated glucose‐glycine system has been studied. The observed decrease in the browning rate is discussed in relation to pH effects on the ionisation of amino acids. A much smaller pH independent effect is also reported.
Diet and the lipid composition of adipose tissue in the young lamb
Authors: Noble R. C. , Christie W. W. , Moore J. H. 
Published: November 2006

AbstractThe changes in the lipid composition of the perirenal adipose tissue obtained from groups of lambs receiving either ewes' milk or a reconstituted low‐fat milk powder have been studied during the first 8 days after birth. The triglycerides were further analysed by a stereospecific analytical procedure to obtain the intramolecular distribution of the fatty acids between the hydroxyl groups of the glycerol moeity.The percentage composition of the major lipid fractions in the perirenal adipose tissue from the naturally fed lambs remained similar to that of the adipose tissue obtained from the lambs at birth, but in the lambs receiving the artificial diet the relative concentration of the triglycerides was considerably reduced and that of the unesterified fatty acid and phospholipid fractions increased. At birth 18 :1 was the major fatty acid present in the triglyceride, unesterified fatty add and phospholipid fractions. Any polyunsaturated fatty acids were confined to the phospholipid fraction. Although there were negligible concentrations of the C18 polyunsaturated fatty acids, the C20 and C22 polyunsaturated fatty acids comprised some 20% of the fatty acids of the phospholipids. In the naturally fed lambs the concentration of 18: 2ω6 increased considerably during the 8 days after birth and there was a decrease in the concentration of 20 : 3ω9. In the artificially fed lambs the concentration of 20 : 3ω9 remained similar to that found at birth and there was no accumulation of 18 : 2ω6.In the triglycerides at birth 70–80% of 18 : 1‐cis was in the 2‐position and the saturated fatty acids were located mainly in the 1‐and 3‐positions. In both groups of lambs the concentration of 18 : 1‐cis decreased and the concentration of 18 : 0 increased after birth. In the naturally fed lambs the increase in 18 : 0 occurred mainly in positions 1‐and 3‐but in the artificially fed lambs the concentration of 18 : 0 also markedly increased in position 2. The changes in concentration of 16 : 0 paralleled that of 18 : 0. In the naturally fed lambs the concentrations of 14:0, 18: 1‐trans and 18 : 2ω6 which were probably of dietary origin increased considerably. 14 : 0 and 18 : 1 trans were concentrated largely in positions 1 and 3 whilst 18 : 2ω6 was concentrated mainly in position 2.
Cotton lipids: A preliminary survey
Authors: Amin Sanaa A. , Truter E. V. 
Published: November 2006

AbstractEleven samples of lipid from cottons from different geographical locations have been examined by laminar chromatography. Every lipid contains the same 16 components and, although the proportions vary, the differences are not sufficiently large or consistent to enable the source to be identified. The chemical classes to which the major components belong have been determined.
Estimation of the market value of Central African tea by theaflavin analysis
Authors: Hilton P. J. , Ellis R. T. 
Published: November 2006

AbstractThe price of plain and medium quality teas sold on the London auction on two separate occasions was closely correlated to their theaflavin content. An equation including theaflavin content and the colour of the tea liquor was derived, and explained 60% of the variation in market price at any one time. A very close agreement was found between theaflavin content and a broker's valuation. It is suggested that the results justify the use of theaflavin analysis as an objective assessment of tea quality in research.
Evaluation of whisky distillery by‐products. VI. The reduction in digestibility of malt distiller's grains by fatty acids and the interaction with calcium and other reversal agents
Authors: El Hag G. A. , Miller T. B. 
Published: November 2006

AbstractIn vitro methods have been used to study the inhibitory effects of fat and fatty acids which reduce the digestibility of malt distiller's grains (MDG). Glycerol and individual fatty acids below C8 in the homologous series do not produce any measurable decrease in digestibility. Capric acid lowers digestibility appreciably and the depression is even greater with lauric acid. Myristic, palmitic and stearic acids are less active than lauric and the greatest depressions were recorded with the unsaturated acids which showed greater activity with increasing unsaturation. Calcium salts produced partial reversal of digestibility in the presence of saturated acids above C10 and substantially greater reversal with the C18 unsaturated acids. The reduction in digestibility of MDG and in steam volatile acid production in the digesta by the presence of native fat may be attributed to the high content of oleic and linoleic acids which can also account for the marked reversal of effects by calcium. Alkaline earth metals and iron were examined for reversibility but only calcium produced consistent effects. Addition of ergocalciferol produced reversal effects similar to calcium. The reversal by calcium was evident when the calcium was added to the digesta up to 8 h after the commencement of incubation which indicates that the fatty acids have a bacteriostatic effect. In in vivo digestibility trials sheep consumed increasing amounts of dried MDG when the level of calcium supplementation was increased. Rations containing fat levels similar to that of MDG should be supplemented with calcium at levels higher than normal requirements of the element.
Composition and characteristics of Indian coffee bean, spent grounds and oil
Authors: Ravindranath R. , Khan R. Yousuf Ali , Obi Reddy T. , Thirumala Rao S. D. , Reddy B. R. 
Published: November 2006

AbstractThe physical and chemical characteristics of raw and coffee bean (seed) and spent grounds (a byproduct of the instant coffee industry) and the corresponding oils of four varieties of Indian coffee beans were studied. The chemical characteristics of the oils were found to be similar to those of groundnut oil except for the unsaponifiable matter which is high in the case of coffee bean oil (6–12%). The colour of crude coffee bean oil varied from light green (from raw bean) to chocolate brown (from roasted and spent grounds). The oil is practically odourless. Practical aspects of drying and storage of sludge and solvent extraction of dried grounds are discussed.