bluuebunny/crossref_metadata_2025_split huggingface dataset:
A collaborative study on the determination of free amino acids in blood plasma
Authors: Williams Alwyn P. , Hewitt David , Cockburn John E. , Harris Dorothy A. , Moore R. Andrew , Davies Michael G. 
Published: October 2006

AbstractCollaborative work to determine the amino acid, taurine, urea and ammonia contents of a standard mixture of amino acids and of blood plasma from a preruminant and a ruminant calf was carried out at four laboratories to assess the accuracy of the ion‐exchange column chromatographic technique. Samples of blood plasma were deproteinised by the organising laboratory and by the collaborating laboratories using their own methods. For the standard amino acid mixture the mean absolute deviation was 0.036 of the true concentration. This compared favourably with results from previous collaborative trials on protein hydrolysates. The mean absolute deviations were 0.192 for preruminant calf blood deproteinised by the organising laboratory and 0.159 for blood deproteinised by the collaborating laboratories. Comparable values for ruminant calf blood were 0.149 and 0.117, respectively. These results were much poorer than those obtained for protein hydrolysates and possible explanations are put forward for these different degrees of precision.
Characterisation of Chinese alcoholic beverages by their congener contents
Authors: Ng Tju Lik , Woo Soo On 
Published: October 2006

AbstractUsing gas‐liquid chromatography 33 Chinese alcoholic beverages were analysed for their contents of methanol, ethyl acetate, n‐propanol, iso‐butanol and iso‐amyl alcohol (sum of 3‐methyl‐1‐butanol and 2‐methyl‐1‐butanol). A characteristic pattern of the ratios of some of the major congeners was observed. This was compared with the corresponding results for other alcoholic beverages obtained by the authors and by other workers. It was found that the ratios of iso‐butanol: n‐propanol, iso‐amyl alcohol: n‐propanol and methanol: n‐propanol are useful criteria for the identification of Chinese alcoholic beverages.
Rapeseed meal in rations for laying hens: A review of the effect on egg quality
Authors: Fenwick G. Roger , Curtis R. Frank 
Published: October 2006

AbstractThe current role of rapeseed meal (RSM) as a source of protein for laying hens is discussed. The advantages of the use of meal from low glucosinolate rapeseed cultivars are emphasised. The effect of the inclusion of RSM in layer rations on egg quality is discussed with special reference to the problem of the fishy egg taint which occurs in the eggs of certain breeds of laying hen. The current understanding of the problem is outlined and potential solutions are offered, based upon plant and avian genetic manipulation or chemical treatment of the rapeseed meal.
The effects of variety and nitrogen fertiliser on protein production in oats
Authors: Welch Robert W. , Yong Yit Yuan 
Published: October 2006

AbstractFive spring oats comprising two European varieties and three North American varieties were selected on the basis of differences in grain protein content (%) and grown in a field experiment with four nitrogen fertiliser treatments; (i) nil, (ii) early, (iii) late, (iv) early and late (double). Protein production (grain protein yield) and a number of its determinants including grain protein content, grain yield and yield components, the proportion of nitrogen in the grain and the ratio of grain yield: total yield (harvest index) were assessed. The adapted European varieties were higher than the North American varieties for total yield, grain yield, total protein yield, grain protein yield, harvest index and proportion of nitrogen in the grain, but lower in protein content (%) in both grain and straw. There were also varietal differences in protein production among both the European and North American varieties which were related to differences in factors such as grain weight, harvest index or the proportion of nitrogen in the grain. Nitrogen fertiliser application gave marked increases in protein production—early application primarily by increasing grain yields and late application by raising grain protein content (%). Grain protein yield was positively correlated with grain yield and all yield components, but grain protein content (%) was negatively correlated with grain yield and with all yield components except mean grain weight.
The analysis of glucosinolates in Brassica species using gas chromatography. Direct determination of the thiocyanate ion precursors, glucobrassicin and neoglucobrassicin
Authors: Heaney Robert K. , Fenwick G. Roger 
Published: October 2006

AbstractA method using gas chromatography (g.c.) is described for the analysis of intact glucosinolates in Brassica leaf and seed material. Both glucobrassicin and neoglucobrassicin (indole glucosinolates) are separated using this system and summation of the contents of these indole compounds agrees well with the figure arrived at by a conventional (thiocyanate release) method. The other main thiocyanate ion precursor, glucosinalbin, is well separated from glucobrassicin and neoglucobrassicin and all three may be separated and quantified. The g.c. method has considerable advantages over the alternative method.
Yeast flora associated with fermentation of mahua flowers
Authors: Ethiraj Seshachalam , Suresh E. Ramanna , Onkarayya Havaligi 
Published: October 2006

AbstractNine morphologically different strains of yeasts were isolated from fresh, fermenting and fermented juice of mahua flowers and identified by both morphological and biochemical characteristics. The yeasts belonged to six genera namely, Kloeckera (Kl. apiculata), Candida (C. krusei and C. tropicalis), Torulopsis (T. apicola and Torulopsis sp.), Pichia (P. terricola), Saccharomyces (S. chevalieri and S. cerevisiae) and an unidentified genus.
Naturally‐occurring antioxidants in leaf lipids
Authors: Hudson Bertram J. F. , Mahgoub Salah E. O. 
Published: October 2006

AbstractLipids have been extracted from the leaves of ryegrass, broad beans and lucerne, and shown to have marked antioxidant properties as stabilisers when added to lard. The effect is due in part to natural phenolic antioxidants extracted from leaves in the lipid fraction. A series of phenolic and polyphenolic compounds have been identified and quantified in leaf lipid extract. The main ones, common to all three species, are tocopherols, ferulic acid, and quercetin. Studies of antioxidant effects in model systems have shown, on the basis of peroxide values and oxygen‐absorption induction periods, that quercetin (3:5:7:3′:4′‐pentahydroxy‐flavone) is by far the most effective of these. It is, however, less effective under the test conditions than the artificial antioxidants BHA, BHT and propyl gallate.
Nutritional evaluation of meat–soya bean protein product blends
Authors: Cichon Roman , Elkowicz Krystyna , Kozlowska Halina , Rutkowski Antoni , Sauer Willem C. 
Published: October 2006

AbstractThe nutritive value of protein of blends consisting of meat and soya bean protein products, which replaced either 20 or 40 % of protein of meat, were determined in rat feeding experiments. Protein efficiency ratio (PER) and net protein utilisation (NPU) were significantly lower (P<0.05) in blends containing either 20% protein from soya isolate or 40% protein from soya concentrate or soya flakes than blends containing sirloin only. However, there were no significant differences in PER and NPU when model meat (consisting of 70 and 30% protein from sirloin and connective tissue, respectively) was replaced by up to 20% protein from soya isolate or up to 40% protein from soya concentrate.
The effect of either raw or boiled liquid extract from potato (Solanum tuberosum) on the digestibility of a diet based on barley in pigs
Authors: Livingstone R. Maitland , Baird Barbara A. , Atkinson Terence , Crofts R. Michael J. 
Published: October 2006

AbstractThe nitrogen (N) of raw potato is poorly digested by the pig and the hypothesis tested in the experiment was that this is due to an anti‐nutritive substance present in the tuber and not simply due to the physical inaccessibility of much of the potato protein to enzyme attack or to the protein of the potato being refractory to gut enzymes. Four growing pigs, each fitted with an ileal cannula were fed on a basal diet of barley plus minerals and vitamins to which was added minced raw potato (RP) or a liquid extract of potatoes which was either freeze‐dried (LE) or boiled and concentrated (BE). These materials each contributed 12 g N day−1 for each pig. Each pig was given 2.1 kg organic matter (OM) day−1. In diet RP 25.5% of this was from potato compared with 7.2 and 7.8% in diets LE and BE, respectively. The digestibility of N determined at the terminal ileum was reduced with RP by 9.5% (NS) and with LE by 23% (P<0.01) while BE increased it by 24.7% (P<0.01) compared with the coefficient of digestibility for the N of the barley diet. The digestibility of OM was significantly (P<0.001) reduced by 9.5% with RP but with LE and BE it was similar to the control value. Over the whole gut, coefficients for N changed by −19.8% (P<0.001), −4.7% (NS) and +9.0% (P<0.05) when RP, LE or BE, respectively were included in the basal diet. Corresponding changes in OM were +2.4% (NS), +1.9% (NS) and +3.6% (P<0.05). It is suggested that the anti‐nutritive factor in potatoes should be denatured by appropriate treatment to improve the digestibility of dietary protein.
Effect of nitrapyrin on nitrapyrin residues and nitrate content in red beet roots fertilised with urea
Authors: Kallio Heikki , Linko Reino R. , Tikanmäki Elisa , Puntari Irmeli 
Published: October 2006

AbstractThe effect of nitrapyrin [2‐chloro‐6‐(trichloromethyl)pyridine] application on nitrapyrin residues and nitrate content in red beet (Beta vulgaris L. var. conditiva) roots and in soil fertilised with urea was studied during the 1977 growing season. The nitrapyrin residues in roots were on 15 August between 0.00–1.19 μg g−1 and on 1 October between 0.00–0.45 μg g−1 (dry weight basis) correlating significantly r = 0.99, P<0.01) to the rates of nitrapyrin applied on 8 June (0–34 kg ha−1). The content of nitrapyrin in roots decreased in autumn having in August‐September a ‘biological half‐life’ of 3 weeks. In soil the same parameter was in July‐September more than 4 months. The ratio of nitrapyrin to its main breakdown product varied in soil between 3.5–24.8 and in red beets between 0.6–1.4. Neither of these compounds were found in processed canned red beets. Nitrapyrin treatment decreased the nitrate content in both soil and beets. The inhibitor application of 18 kg ha−1 caused the highest reduction of the NO3‐nitrogen content in beets, the average values on dry weight basis being 0.51–0.34 mg g−1 for 0–18 kg ha−1 nitrapyrin application, respectively. The reduction of NO3‐nitrogen in beets from its level of 15 August to its September level was 44%. After 5 September the reduction of the nitrate level in beets was not significant.
The determination of particle size distribution in soil. A collaborative study
Authors: Jones John L. O. , Kay James J. , Park John , Bishop Clifford K. 
Published: October 2006

AbstractA collaborative trial on the determination of particle size distribution in soil is described. The analytical method used was that of Avery and Bascombe. Twelve laboratories participated, all of which had considerable experience of the method. Eight soils were collected, divided and distributed by one of the laboratories. The variation in the results is due to errors arising both from the sampling technique and from the analytical method. Estimates of the within and between laboratories variation for the values found in each particle size class for the eight soils are given. Those analyses with high loss are found to give, on average, almost the same particle size distribution as those with low loss.
Glucosinolates of Lepidium sativum and ‘garden cress’
Authors: Gil Victor , Macleod Alexander J. 
Published: October 2006

AbstractThe aroma volatiles, and in particular the glucosinolate products, of seedlings grown from authenticated Lepidium sativum seeds are compared with those from purchased ‘garden cress’. Appreciable differences in the glucosinolate products can be observed showing that retailed ‘garden cress’ contains cruciferous seedlings in addition to, or in place of, L. sativum. Results are compared with a previous analysis of the volatile components of ‘garden cress’.
Effects of textural amendment of coarse soils on crop growth and water use
Authors: Stone David A. 
Published: October 2006

AbstractThe incorporation of pulverised fuel ash and two similar fine‐particle amendments, fluidised combustor ash and ground silica sand, to the Ap horizon of coarse‐textured soils increased the available‐water capacity by up to 70% but had little effect on the yield of lettuce and cauliflower grown in the field. Plants grown on amended soils extracted more water from the surface horizon and less water from depth compared with extraction from unamended soil. As a result total water use by plants from amended and unamended soils was similar. This difference in distribution of water extraction, together with greater evaporation from the soil surface of amended soils, probably explains the poor crop responses to the fine particle amendments.
Determination of protein in fish meal
Authors: Martone Celina B. , Crupkin Marcos , Barassi Carlos A. , Trucco Raúl E. 
Published: October 2006

AbstractA comparison of the Kjeldahl and Lowry methods for the determination of protein in fish meal has been made. The values obtained with the rapid colorimetric Lowry method, using extracts of total fish meal proteins, were lower than those obtained by the Kjeldahl method. For fish meal from different species the general factor 1.19±0.03 (confidence limit for P<0.01) may be used to convert protein values obtained by the Lowry method into protein values obtained by the Kjeldahl method.
Cultivar identification of Vicia faba (L.) by sodium dodecyl sulphate–polyacrylamide gel electrophoresis of seed globulins
Authors: Barratt Daniel H. P. 
Published: October 2006

AbstractThe globulin fraction isolation from Vicia faba seeds of different cultivars and different lines of the same cultivar has been examined by sodium dodecyl sulphate‐poly‐acrylamide gel electrophoresis (SDS‐PAGE). The technique separates the globulin polypeptides into three distinct groups, termed A, B and C, with molecular weights above 46 kD, between 30–40 kD and below 26 kD, respectively. Distinct differences between polypeptide patterns of the different cultivars and of the different lines of the same cultivar were observed in groups A and B, little variation occurred in group C. Gradient zonal isoelectric precipitation was used to separate the globulin fraction of different cultivars into vicilin and legumin. Variation in polypeptide composition between cultivars was observed in both vicilin and legumin following SDS‐PAGE. No difference between cultivars was detected in group C polypeptides of legumin.
Energy use in flour production
Authors: Beech Gordon A. , Crafts‐Lighty Anita L. 
Published: October 2006

AbstractEnergy use at three UK flour mills was studied. The primary energy required to provide the fuel and power used in milling averaged 1.16 GJ t−1 flour. Electricity accounted for approximately 80% of this value and was the sole energy source used directly in the milling process. Electricity consumption per tonne of flour showed no significant variation between a soft grist and a hard grist. The total primary energy requirement for the milling and transport of flour delivered in bulk was 1.43 GJ t−1 compared with 1.88 GJ t−1 for flour packed in 32‐kg bags, where transport and the provision of packaging material require additional energy use. Primary energy use in wheat growing was evaluated for Canada, USA, France and the UK but did not show marked differences, at about 4.4 GJ t−1 wheat. The primary energy requirement for fuel used in transporting wheat to UK flour mills was estimated to range from 1.46 GJ t−1 of Canadian wheat to 0.08 GJ t−1 of home grown wheat. In order to make available at a UK bakery flour milled from a grist of 30% Canadian, 40% French and 30% home grown wheat, the total primary energy requirement (including wheat growing, milling, transport of wheat and flour) was 6.41 GJ t−1 flour. However, flour production results in a nett production of food energy.
An enzymic assay for β‐hydroxybutyric acid in liquid whole egg
Authors: Parry Anne E. J. , Robinson David S. , Wedzicha Bronislaw L. 
Published: October 2006

AbstractA rapid biochemical method for the determination of D‐β‐hydroxybutyric acid using a specific enzyme (D‐β‐hydroxybutyric dehydrogenase) is described. The assay is based on the measurement of reduced adenine dinucleotide formed during the enzymic conversion of D‐β‐hydroxybutyric acid to acetoacetic acid. Using the biochemical assay, samples of liquid whole egg obtained from 18‐day‐old incubator reject eggs contained 1.81–2.29 mmol litre‐1 D‐β‐hydroxybutyric acid; the limit of reliable detection being estimated as 20 μmol litre‐1 for this method.
The effect of pH modification during fermentation on the quality parameters of central African black teas
Authors: Cloughley John B. , Ellis Rex T. 
Published: October 2006

AbstractAdjusting the pH of fermenting tea from the physiological value to within the range 4.5–4.8 resulted in an increase in theaflavin content, a reduction in thearubigin levels, and an increase in the organoleptic evaluation of the product. Industrial‐scale acidification of commercial leaf was practicable and the market price realised on the London auction floors for treated teas was considerably higher than that for control consignments.
Some changes in the constituents upon heating a model meat flavour system
Authors: Hsieh Yen‐Ping C. , Pearson Albert M. , Morton Ian D. , Magee William T. 
Published: October 2006

AbstractPercentage changes in the amino acid content upon heating with different components in a synthetic model meat flavour mixture were followed during different stages in development of the system. Heating of ten different amino acids with a simple sugar mixture (glucose, ribose and xylose) resulted in losses of approximately 95, 58, 38 and 37% of the cysteine, methionine, leucine and isoleucine, respectively, whereas the other amino acids decreased by 19–31%, but the ammonia (NH3) content by only 5%. On heating gelatin with the simple sugar mixture, tyrosine and phenylalanine losses amounted to about 58 and 40%, respectively, while the other amino acids declined by 27–37% and the NH3 content by some 12%. Heating of the composite model system (gelatin, added amino acids and simple sugars) resulted in losses of about 94, 60 and 55% of the cysteine, methionine and histidine, respectively, while the other amino acids decreased by 20–35% and the NH3 content by 15%. The possible role of some of the amino acids in the development of the synthetic meat flavour system is discussed in view of these findings.
Phenolic acids in the meal of developing and stored barley seeds
Authors: Slomiński Bogdan A. 
Published: October 2006

AbstractThe following free phenolic acids were identified in the meal of developing barley seeds: salicylic, p‐hydroxybenzoic, vanillic, protocatechuic, o‐, m‐ and p‐coumaric, syringic, ferulic and sinapic acids. The highest concentration of these compounds was observed at 19–31 days after anthesis. At this time the highest amount of total ethanol‐soluble, bound phenolic acids was also found. In the ripe seeds or seeds stored for 2–6 weeks after harvesting, the content of free and soluble bound phenolic acids was distinctly lower. No free caffeic or chlorogenic acids were detected in the seeds by the procedure applied.
The effect of stabilisers on the viscosity of an ice cream mix
Authors: Cottrell John I. L. , Pass Geoffrey , Phillips Glyn O. 
Published: October 2006

AbstractThe effect of locust bean gum, guar gum, sodium carboxymethylcellulose and carrageenan on the viscosity of an ice cream mix has been investigated over a range of shear rates. The effect of temperature on mix viscosity was also determined. The behaviour of the added polysaccharides was compared with their behaviour in other systems and carrageenan was found to show the most significant changes. The relative viscosity of mixes containing anionic polysaccharides increased with decreasing temperature; the relative viscosity of mixes containing neutral polysaccharides was independent of temperature.
Isolation of three hordeins
Authors: Ewart John A. D. 
Published: October 2006

AbstractThree major barley prolamins of high, and nearly equal, electrophoretic mobilities have been separated and analysed. They appear to be free from SH groups and to have single polypeptide chains. The amino acid composition is broadly similar to those of wheat gliadins but the barley proteins have more Pro, Lys, Gly and Val, and less Asx. The molecular weights of the fast, middle, and slow members of the group are 43, 44 and 43 × 103, respectively. The relative mobilities stem from the presence of an extra Arg residue in the two faster proteins, while the dissimilar speeds within this pair are accounted for by inequality of molecular size.
Influence of feed ingredients upon the prediction of protein in animal feed‐mixes by near‐infrared reflectance spectroscopy
Authors: Williams Philip C. , Starkey Patricia M. 
Published: October 2006

AbstractMixed feeds are composed of a wide variety of constituents incorporated to a basic grain formulation. The composition varies depending on daily price fluctuations in commodities. The components most frequently encountered in the feed industry include the cereals, wheat, barley, maize and oats. Protein concentrates include soya bean and rapeseed meals, meatmeal and fishmeal. Roughage is provided by dried grasses and other forage such as lucerne (alfalfa). Other additives are present in the form of vitamin and mineral supplements and antibiotics. Due to differences in mean particle size, particle size distribution and bulk density the slopes of instrument response to composition show significant differences between commodities. The influence of addition of various commodities to basic grain calibrations is illustrated for wheat, barley and maize calibrations. Successful application of near infrared reflectance spectroscopy technology to the analysis of mixed feeds for protein has been achieved using a Neotec Model 41 GQA, by preparing separate calibrations for cattle feeds (with and without urea), pig and poultry feeds.
The metabolism of 1‐(ϵ‐N‐Lysyl)‐1‐deoxy‐D‐fructose by Escherichia coli
Authors: Griffiths David R. , Pridham John B. 
Published: October 2006

AbstractA study has been made of the growth curves of Escherichia coli B cultures incubated with glucose in a simple salt solution in the presence and absence of 1‐(ϵ‐N‐lysyl)‐1‐deoxy‐D‐fructose (‘fructoselysine’; ‘FL’) in the medium. Some increase in overall growth was observed in the presence of FL under both aerobic and anaerobic conditions. Heated FL samples caused a depression of growth rate. The bacterium was impermeable to FL but was able to grow on FL supplied as the sole carbon source after an induction period of 8 h (aerobic). The subsequent disappearance of FL was shown to be due to extracellular degradation (rather than cell permeation) by an enzyme that was entirely cell‐bound and which, once induced, became a permanent feature of the cell. Studies with FL samples, [U−14C] labelled in either the lysyl or fructosyl moiety, showed that cleavage of the hexose‐lysine C—N bond occurred with the release of lysine which remained unmetabolised in the external medium. Radioactivity derived from the hexose moiety was absorbed by E. coli cells and was metabolised with the appearance of several labelled intracellular compounds and the evolution of 14CO2.