bluuebunny/crossref_metadata_2025_split huggingface dataset:
Loss of nitrogen through ammonia volatilisation during and following the application of pig or cattle slurry to grassland
Authors: Pain Brian F , Phillips V Roger , Clarkson Colin R , Klarenbeek Johannes V 
Published: October 2006

AbstractThe micrometeorological mass balance method was used to determine ammonia (NH3) volatilisation following the application of pig or cattle slurry to grassland at sites in the UK and The Netherlands. This method involved the measurement of wind speed and the concentration of NH3 in air at 5 or 6 heights above a treated area; the results were compared with those from a simpler method, which required measurements at only one height. In addition, measurements were made of the amounts of NH3 lost from slurry whilst it was being spread on land with a conventional tractor‐drawn vacuum tanker. Some of the factors influencing volatilisation were examined. Losses of NH3N after spreading were equivalent to between 5 and 27% of the total nitrogen (TV) applied in pig slurry and to 23% for a single experiment with cattle slurry. Despite smaller application rates, losses were greater in The Netherlands than in the UK, apparently because of differences in slurry composition. Losses during spreading represented less than 1% of the total over a 3‐day period. Up to 85% of the total loss of NH3‐N occurred within 12 h of application, the highest rate of loss (12.1 kg NH3‐N ha−1 h−1 being recorded immediately after the application of pig slurry in The Netherlands. Results from the single height method were not significantly different from those obtained by the mass balance method.
Electron spin resonance spectroscopy of some irradiated foodstuffs
Authors: Goodman Bernard A , McPhail Donald B , Duthie Donald M L 
Published: October 2006

AbstractElectron spin resonance (ESR) spectroscopy has been used to examine components from γ‐irradiated fish, meat and fruit produce in order to identify areas in which the technique may be of use in detecting an irradiation history.Results show that, in the studied samples of the flesh of meat, fish and fruit, stable radical species are not formed on irradiation, thus indicating that ESR will have no applications for determining a radiation history of such specimens. However, stable ESR signals are obtained in components where radical centres can be stabilised within a crystalline or protein matrix. Thus bone from meat or fish yields a characteristic ESR signal at levels likely to be used commercially, although signal intensity appears to be related to the degree of crystallinity of the hydroxyapatite. This would be a complicating factor in determining quantitative radiation exposure measurements. Similarly a radiation‐induced ESR signal can be observed in scampi shell. The signal appears to be associated with the chitin component and thus cooking, either before or after irradiation, can result in a major decrease in signal intensity as a result of chitin degradation. Several radical species were observed in irradiated animal fat, one of which had spectral parameters similar to those obtained from organic peroxy radicals. These species were of limited stability restricting any practical ESR determination to within a few days of treatment. Stable free radical centres are produced in the seeds of fruit, but their spectra generally resemble those of the naturally occurring melanin‐type pigments. Since the concentrations of the latter may vary considerably as a result of natural factors such as exposure to sunlight, ESR has limited applications in the diagnosis of an irradiation history in such materials. With irradiated grapes a weak spectral component that was not present in unirradiated specimens was observed in the seeds. It is possible, therefore, that the ESR method could be useful for detecting irradiated grapes.
Listeria monocytogenes: Its importance in the dairy industry
Authors: Griffiths M W 
Published: October 2006

AbstractRecent outbreaks of listeriosis associated with consumption of milk products contaminated with Listeria monocytogenes have focused attention on the importance of food‐borne transmission of this disease. This review outlines current knowledge of the incidence of L monocytogenes in raw milk and its incidence in, and ability to survive, the manufacturing process for other dairy products—notably soft cheeses. Discrepancies in results obtained by researchers concerning growth of the organism at refrigeration temperatures and the bacterium's ability to survive pasteurisation are discussed.
Effect of using urban compost as manure on soil contents of some nutrients and heavy metals
Authors: Cabrera Francisco , Diaz Encarnación , Madrid Luis 
Published: October 2006

AbstractThe effect of adding annual doses of 14 000 kg ha−1 of urban compost to a soil is compared with the addition of 500 kg ha−1 of a 15–15–15 compound NPK fertiliser. Two rotation cycles of sorghum/wheat were carried out during the experiment, and the crop yields were not significantly affected by treatments. It is observed that compost added in the proportion used does not cause any statistically significant change in the initial level of available phosphorus in the soil, but causes an increase of the potassium potential.Soil total contents of copper and zinc as well as available levels of both metals show noticeable increases, but other metals are scarcely affected by the addition of compost. The results suggest that larger doses could be an important cause of pollution of the soil with heavy metals.
Peat extract as a carbon source for the growth of Pleurotus ostreatus mycelium
Authors: Manu‐Tawiah Wireko , Martin Antonio M 
Published: October 2006

AbstractThe submerged culture of edible mushroom mycelium has been studied because of its potential to produce food, food additives and food supplements. One of the species of edible mushrooms which have been cultivated in submerged culture for the production of mycelial biomass is Pleurotus ostreatus (Zadrazil 1978). The growth of P ostreatus con peat and its mycelium cultivation in peat extracts have also been reported (Manu‐Tawiah and Martin 1986, 1987).
Unusual fatty acids of crotolaria retusa seed oil
Authors: Daulatabad Chirag Mahmood Jehan D , Hosamani Kallappa M , Mulla Gouse Mohaddin M 
Published: October 2006

AbstractThe seed oil of Crotolaria retusa Linn, is found to contain ricinoleic (98), 7‐(2‐octylcyclopropen‐1‐yl) heptanoic acid (13 g kg−1), 8‐{2‐octylcyclopropen‐l‐yl) octanoic acid (35 g kg−1), palmitic (169 g kg−1), stearic (53 g kg−1), oleic (130 g kg−1) and linoleic (502 g kg−1) acids.
Flavonoids as biochemical markers of the plant origin of bee pollen
Authors: Tomás‐Barberán Francisco A , Tomás‐Lorente Francisco , Ferreres Federico , Garcia‐Viguera Cristina 
Published: October 2006

AbstractThe flavonoid compounds present in almond (Prunus amygdalus, Rosaceae), Jara (Cistus sp Cistaceae), Echium sp (Boraginaceae) and Chrysanthemum sp (Compositae) bee pollens have been studied by TLC, 2D PC and HPLC techniques. These bee pollens show characteristic flavonoid patterns which allow their use as biochemical markers of their plant origin. In addition, the flavonoid patterns of natural almond and ‚Jara’︁ pollens have been shown to be identical to those of the corresponding bee pollens confirming their use as chemical markers. The flavonoid aglycones obtained by acid hydrolysis of pollen flavonoids are also useful for identification purposes. Almond bee pollen contains 8‐methoxykaempferol, kaempferol and quercetin 3‐glycosides, ‚Jara’︁ bee pollen produces quercetin and isorhamnetin 3‐glycosides and trace amounts of myricetin and kaempferol 3‐glycosides, Echium bee pollen contains mostly kaempferol 3‐glycosides and traces of quercetin 3‐glycosides, and Chrysanthemum contains kaempferol, apigenin, and quercetin 3‐glycosides. The major compound in almond pollen, namely 8‐methoxykaempferol 3‐glycoside, was not detected in the related apple, pear, cherry and plum pollens.
Role of fruit firmness in the sensory evaluation of kiwifruit (Actinidia deliciosa cv Hayward)
Authors: Stec Margaret G H , Hodgson Jenny A , Macrae Elspeth A , Triggs Chris M 
Published: October 2006

AbstractSensory assessment was carried out on kiwifruit (Actinidia deliciosa( A Chev) Liang et Ferguson cv Hayward) from a number of maturity and post‐harvest treatments given in two seasons. The influence of fruit firmness at eating ripeness was evaluated both qualitatively and quantitatively.There was a significant relationship between fruit firmness and overall fruit acceptability across all treatments, such that soft fruit were more acceptable. There was also a trend for the texture of soft fruit to be the most acceptable within each treatment. Soluble solids concentration at eating ripeness and fruit acceptability within any one treatment were not correlated. Core firmness sometimes related to flavour intensity and acceptability.In comparison with firm fruit, soft fruit had more intense and acceptable aromas in one year, but not in another. However, descriptors in both years varied in frequency of usage in relation to fruit firmness in a similar manner. When compared with firm or hard fruit, soft fruit were sweeter, less tangy and described as having flavours more characteristic of ripe fruit. No correlation was found between fruit firmness and flavour acceptability.The preferred firmness at eating ripeness varied among assessors. Therefore future sensory evaluations of acceptability in kiwifruit should take this factor into account. Due to the significant effect of fruit firmness on perception of sweetness and acidity in kiwifruit, conclusions as to the relative sweetness of fruit with a different history can only be drawn if fruit of a similar firmness at eating ripeness are compared. These results indicate that the use of sensory assessment to evaluate treatment effects on kiwifruit should be approached with care and with strict control on fruit firmness at assessment.
Composition of the essential oils of Sideritis cladestina ssp Cyllenea and Sideritis sipylea
Authors: Gergis Vlasis , Argyriadou Niki , Poulos Constantine 
Published: October 2006

AbstractThe quantitative composition of the essential oils from two different Sideritis (Labiatae) species (S cladestina spp cyllenea and S sipylea) is reported. Over 80 components have been identified in each species by means of GC and GCMS analysis, and a number of substances have been identified for the first time in these essential oils.
Biochemical aspects of wound healing in yams (Dioscorea spp)
Authors: Ikediobi Christopher O , Chelvarajan Ralph L , Ukoha Agwu I 
Published: October 2006

AbstractThe effects of wounding on the activities of certain enzymes and on the concentrations of selected metabolites were investigated in the tubers of white yam (Dioscorea rotundata). Lipolytic acyl hydrolase activity decreased and disappeared after 4 days whereas the activity of lipoxygenase, peroxidase and polyphenol oxidase increased to a maximum after 1, 4 and 5 days, respectively. The activities of lipoxygenase and polyphenol oxidase were much higher in the proximal half of the tubers than in the distal portion. The increase in lipoxygenase activity at the wound site was a localised phenomenon. The application of the antibiotic, tetracycline, during the early stages of wound healing substantially reduced the increase in the activities of polyphenol oxidase and lipoxygenase. The concentration of free amino acids, total polyphenols and ascorbate increased in response to wounding. Free amino acids steadily declined after 24 h following wounding.
Effects of maceration method on the chemical composition and quality of clonal black
Authors: Owuor Philip O , Othieno Caleb O , Takeo Tadakazu 
Published: October 2006

AbstractCrush, tear and curl maceration improved the theaflavin and thearubigin contents and “briskness” brightness and ‘thickness’ of black teas (Camellia sinensis (L) 0 Kuntze), whereas orthodox manufacture produced teas with larger amounts of caffeine and Groups I and II volatile flavour compounds, and with a better flavour index and superior flavour. Thus orthodox manufacture was found to produce better flavoury teas whereas crush, tear and curl manufacture produced better plain teas. Clonal differences in all the chemical quality parameters were noted.
Effect of nitrogen nutrition and water regime on abscisic, phaseic and dihydrophaseic acid metabolism in leaves of field‐grown kale (Brassica oleracea): Consequences for plant growth and crop yield
Authors: Whenham Robert J , Burns Ian G , Stone David A , Fraser Ronald S S 
Published: October 2006

AbstractRelationships between yield and the accumulation and metabolism of abscisic acid were examined on a kale (Brassica oleracea L) crop grown during a dry summer in the UK under different degrees of water and/or N stress. Measurements were made on both irrigated and unirrigated plants given three rates of N fertiliser, incorporated in up to three different ways in the soil. Growth of the crop was severely restricted in all treatments where irrigation and N fertiliser were withheld.Substantial production and metabolism of abscisic acid occurred in all treatments during growth, with dihydrophaseic acid the major product. Irrigation treatments had no consistent significant effect on the concentrations of either abscisic acid or any of its metabolites, although individual N treatments did show small concentration increases for some of the compounds on the unirrigated plots. By comparison, the N treatments had large effects on the accumulation of abscisic acid and of dihydrophaseic acid (both as free acid and as its glucoside). The concentrations of each of these forms increased significantly with the amount of N applied, the response being modified by a small but significant effect of method of fertiliser incorporation due mainly to its influence on the pattern of N availability during the growing season. However, the concentrations of abscisic acid and some of the metabolites were only correlated with yield in the irrigated treatment.These results suggest that neither the accumulation of abscisic acid nor the ability of the plants to metabolise it were major factors in restricting the growth of kale under either water‐ or N‐stressed conditions in the U K.
Method for the determination of indole and skatole in pig fat
Authors: Porter Michael G , Hawe Samuel M , Walker Norman 
Published: October 2006

AbstractA quantitative method was developed to determine by gas‐liquid chromatography the concentrations of indole and skatole in pig fat. Methanolic extracts of subcutaneous adipose tissue were de‐fatted by cooling, concentrated using solid‐phase extraction columns, and analysed in a gas chromatograph fitted with a polar capillary column and a flame ionisation detector. The method detects indole and skatole to below 0‐002 mg kg−1 fat.
Classification of brandies by pattern recognition of chemical data
Authors: Miyashita Yoshikatsu , Ishikawa Masami , Sasaki Shin‐Ichi 
Published: October 2006

AbstractClassification of German and French brandies according to their geographic origins was achieved by applying pattern recognition techniques to the Reiner and Schreier's composition data of flavour compounds. The Gram‐Schmidt orthogonalisation method and the Fisher ratio selection order were used to select and make new orthogonal features for a useful classification. Two flavour compounds, ethyl octanoate and ethyl butanoate, were found to be most important for the classification of German and French brandies.
The effects of altitude on the chemical composition of black tea
Authors: Owuor Philip O , Obaga Samuel O , Othieno Caleb O 
Published: October 2006

AbstractChanges in quality parameters of crush, tear and curl (CTC) black clonal teas due to variations in altitude within a radius of 10 km were determined. There were significant (P = 0.05) changes in all the quality parameters due to areas of production despite the short sampling radius. The Group I volatile flavour compounds (VFC) increased with decrease in altitude whereas Group II VFC and flavour index (FI), theaflavins (TF), thearubigins (TR) (except in clone TN 14‐3) and caffeine increased with increase in altitude. The tasters' evaluation also increased with increase in altitude.
Improvement of the nutritive value of cereals by leaf protein supplementation
Authors: Maciejewicz‐Rys Julita , Hanczakowski Piotr 
Published: October 2006

AbstractThe gross composition and amino acid content of the proteins of barley, corn, rye and wheat grains were determined. Leaf protein concentrates (LPC) were produced from the green matter of clover, lucerne, barley and ryegrass using standard methods and analysed as for the cereal grains. Each cereal was mixed with each concentrate at a protein ratio of 2:1, respectively. The chemical score (CS) and essential amino acid index (EAAI) of the cereals, the protein concentrates and their mixtures were calculated. The biological value (BV) and true digestibility (TD) of all proteins were determined on rats using the Thomas‐Mitchell balance method.LPC proteins contained more lysine (4.6–6.0%) but less cystine than cereal proteins (2.8–3.8 and 2.3–2.7 g per 16 g N, respectively). The CS and BV of LPC proteins were low (30–40 and 44–58, respectively) because of the low cystine content. Mixing cereals with LPC improved the CS, EAAI and BV of their proteins. The BV of the protein mixtures was in almost every case higher than that of either protein alone, but the digestibility of the cereal proteins was reduced as a result of admixture with LPC, especially with clover LPC.
Ensiling as a means of reducing ochratoxin a concentrations in contaminated barley
Authors: Rotter Roland G , Marquardt Ronald R , Frohlich Andrzej A , Abramson David 
Published: October 2006

AbstractThe feasibility of ensiling barley contaminated with ochratoxin A (OA) as a practical method of inactivating OA was examined in in‐vitro and in‐vivo studies. In the in‐vitro study, OA concentrations in barley decreased by approximately 68% after being ensiled for 56 days. To verify the destruction of the OA, a chick feeding trial was conducted. Samples of a toxin‐and mould‐free barley, mould‐contaminated barley, a barley sample naturally contaminated with OA or a barley with added OA were each divided into two equal portions, one of which was ensiled for a period of 28 days. The mould‐contaminated barley was naturally contaminated with Penicillium cyclopium and Aspergillus flavus. Diets containing either the ensiled or non‐ensiled barley samples were then fed to 7‐day‐old Leghorn chicks for two 7‐day periods. Changes in feed consumption (RFC) and body weight gain (RWG) relative to control birds, feed to gain ratio and mortality were monitored. The OA concentration in the two OA‐containing barley samples decreased by 58% after 28 days of ensiling, but there was no improvement (P >0.05) in chick performance or mortality compared with the non‐ensiled diets. The average RFC values for chicks fed the mould‐ and OA‐containing diets were less than 50% of the controls and RWG generally less than 30%. In absolute terms, chicks fed the ensiled barley diets also performed about 6% poorer (P <0.003) than those given the non‐ensiled barley. Ensiling did not appear to be a practical method of reducing teh toxic effect(s) of OA, despite the apparent decrease in OA concentration. Grain sampkles should be tested for the presence of a toxin prior to ensiling to avoid possible toxin analysis problems later.
Microspectrophotometry of bermudagrass (Cynodon dactylon) cell walls in relation to lignification and wall biodegradability
Authors: Hartley Roy D , Akin Danny E , Himmelsbach David S , Beach Daniel C 
Published: October 2006

AbstractThe walls of the major plant cell types, sclerenchyma and parenchyma, of the second (upper) and fifth (lower) internodes from the apex of bermudagrass (Cynodon dactylon L) stem have been examined by ultraviolet absorption microspectrophotometry and the results related to wall digestibility (measured in vitro with rumen liquor) and to histochemical reactions for ‘lignin’ and phenolics. Sclerenchyma walls from the lower internode gave high values of absorbance in the ultraviolet region of the spectrum equivalent to 109 mg trans‐ferulic acid g−1 dry walls; similar walls from the upper internode also gave high values but these were lower than values from the lower internode. Histochemical examination showed that the sclerenchyma walls, which were indigestible to rumen microorganisms, gave positive tests with acid phloroglucinol reagent for lignin. Parenchyma walls, which were either digested or partially digested, gave much lower absorbance values in the ultraviolet region and negative tests with acid phloroglucinol but positive tests with diazotised sulphanilic acid (upper and lower internodes) and chlorine‐sulphite (lower internode) reagents. Ultraviolet absorption microspectrophotometry is a useful technique for examining phenolics within individual cell walls that vary in biodegradability.
Nutritional quality evaluation of newly developed high‐protein genotypes of pigeonpea (Cajanus cajan)
Authors: Singh Umaid , Jambunathan Ramamurthi , Saxena Kulbhushan , Subrahmanyam Nukala 
Published: October 2006

AbstractTwo high‐protein genotypes of pigeonpea (Cajanus cajan L), HPL 8 and HPL 40, were analysed for their nutritional quality characteristics, and the results were compared with those of normal‐protein genotypes (C 11 and ICPL 211). The protein content of the high‐protein genotypes was higher on average by nearly 20% but their starch content, the principal constituent of the seed, was lower by about 8%. The higher fraction (about 7%) of globulin, the major storage protein, was associated with a lower glutelin fraction in the high‐protein genotypes. The amino acid composition (g per 100 g protein) of the high‐protein genotypes was comparable with those of the normal‐protein genotypes. However, the sulphur‐containing amino acids methionine and cystine were noticeably higher (about 25%) in high‐protein genotypes when results were expressed in g per 100 g sample. No large differences in true protein digestibility, biological value and net protein utilisation were observed between HP and NP genotypes. True protein digestibility was significantly increased by cooking in both whole‐seed and dhal samples. The values for utilisable protein were considerably higher in high‐protein genotypes, suggesting their superiority from the nutritional point of view.
Heat denaturation of rabbit skeletal G‐actin in the presence of ATP
Authors: Ikeuchi Yoshihide , Iwamura Kazunori , Suzuki Atsushi , Muguruma Michio , Ito Tatsumi , Fukazawa Toshiyuki 
Published: October 2006

AbstractHeat treatments at pH 7‐5 induced the polymerisation of G‐actin without the addition of KCl or MgCl2. This heat‐induced polymerisation of G‐actin was accompanied by the splitting of ATP. The polymerised actin at 45°C could be depolymerised by dialysis against a solution containing ATP. Electron microscopic observation of actin showed that irregular filaments were formed after heat treatment at 45°C for 3h, and at 55°C small filamentous pieces were formed. The abilities of heavy meromyosin ATPase (EC 3.6.1.32) activation and ATP splitting of G‐actin were drastically impaired by heating to temperatures above 50°C. Studies of the temperature dependence of fluorescence and viscosity data also revealed that heat denaturation of G‐actin in the presence of ATP occurred steeply between 45°C and 55°C.