bluuebunny/crossref_metadata_2025_split huggingface dataset:
Polysaccharides and germination: Some chemical changes that occur during the germination of white mustard
Authors: Gould Sheila E. B. , Rees D. A. 
Published: November 2006

AbstractInformation has been obtained about the general nature of some chemical changes that occur during the germination of white mustard, with the object of providing background information for a detailed study of the role of cell wall polysaccharides.(1) During the germination of mustard seeds a number of reserve materials are used which occur largely in the cotyledons; the most important of them would appear to be proteins (during the first few days) and fats (during the later stages).(2) Although sucrose, stachyose and raffinose are present in only small amounts in mustard seeds, they seem to have a reserve function. During germination, the galactose units of the raffinose and stachyose are utilised rapidly and virtually completely, whereas the net utilisation of glucose and fructose units is very incomplete and relatively large amounts of free glucose and fructose accumulate.(3) The chemical character of the polysaccharides present in the cotyledons suggests that they have functions in the cell walls, rather than as reserves. Chemical analysis showed only minor fluctuations in the total amount of these polysaccharides during germination.(4) 14C‐Sucrose supplied to the germinating seed was utilised in a variety of ways. Some of the radioactivity was incorporated into the pectic fraction of the cotyledon polysaccharides, showing that this component of the cotyledon cell walls is not inert during germination.
Bacterial production of diacetyl and actoin in wine
Authors: Fornachon J. C. M. , Lloyd B. 
Published: November 2006

AbstractWines which have undergone malo‐lactic fermentation contain significantly more diacetyl and acetoin than wines which have not. The amounts of diacetyl and acetoin formed depend on the type of bacterium present and on the composition of the wine. Leuconostoc mesenteroides is the chief organism forming these products in Australian wines while pyruvic acid and citric acid are the chief substrates from which they are formed. The presence of a few g. per litre of glucose interferes with the formation of these products in wine.The heterofermentative rods, Lact. hilgardii and Lact. brevis, which are responsible for malo‐lactic fermentation in some Australian wines, produce diacetyl and acetoin only under conditions unlikely to occur in wines. Homofermentative lactobacilli have not yet been isolated from Australian wines.
Nitrogen metabolism of detached tea shoots I.—Changes in amino‐acids and amides of tea shoots during withering
Authors: Bhatia I. S. , Deb S. B. 
Published: November 2006

AbstractAmino‐acids and amides of fresh and withered tea shoots have been estimated by a spectrophotometric method following separation on chromatograms. During withering, asparagine, glutamine, aspartic acid, glutamic acid, leucine (isoleucine), phenylalanine, valine and serine accumulate as a result of protein breakdown. The amino‐acid content of leaf plucked in the evening after an active period of photosynthesis is generally higher than that of leaf plucked in the morning. When leaf is stored under reduced pressure, glutamine content decreases; asparagine does not accumulate and relatively smaller amounts of other amino‐acids are formed. Amino‐acids are partially used up during the manufacture of black tea.
The detection and determination of organochlorine pesticide residues in wildlife with special reference to endrin
Authors: Harrison R. B. 
Published: November 2006

AbstractA method, using thin‐layer chromatography, is described for the separation of sub‐nicrogram quantities of endrin from much larger quantities of HEOD (dieldrin) and pp'‐DDE with subsequent accurate determination of the endrin by gas–liquid chromatography. The method is also suitable for the separation and determination of residues of the other organochlorine pesticides.
Fingerprinting of glutenin and gliadin
Authors: Ewart J. A. D. 
Published: November 2006

AbstractProbability considerations applied to fingerprints of enzymic digests of Conley glutenin and gliadin have shown a significant relationship between them. Acetic acid‐soluble proteins of wheat and rye also gave closely similar fingerprints. It is tentatively concluded that there may be a basic similarity in the aminoacid sequences of considerable portions of the polypeptide chains present in glutenin, gliadin and in rye proteins. This possibility is not incompatible with modern theories of the effect of mutations on protein structure. A protein with low mobility and alcohol solubility has been detected in Conley flour.
Structures and pesticidal activities of derivatives of dinitrophenols I.—structure and acaricidal activity of certain carbonates of dinitrophenols
Authors: Pianka M. 
Published: November 2006

AbstractThe activities against Tetranychus telarius (greenhouse red spider mite) of alkyl, aralkyl and aryl 2‐substituted‐4,6‐dinitrophenyl and 4‐substituted‐2,6‐dinitrophenyl carbonates have been investigated. Alkyl carbonates of 2‐s‐butyl‐, 2‐(l‐methyl‐n‐butyl)‐ and 2‐t‐butyl‐4,6‐dinitrophenols were highly active. The carbonates of the first two phenols were more active than the phenols themselves. A detailed study of the structure–activity relation revealed that increase in length of the ester chain caused decrease in acaricidal activity. The branched alkyl carbonates of 2‐s‐butyl‐ and 2‐(l‐methyl‐n‐butyl)‐4,6‐dinitrophenol were as active as, whereas those of 2‐t‐butyl‐4,6‐dinitrophenol were less active than, the corresponding n‐alkyl carbonates. The thiolo‐, thiono‐, and dithio‐carbonates were less active than their oxy‐analogues and the aralkyl and aryl carbonates less active than their alkyl analogues.
Determination of residues of 3‐cyclohexyl‐5,6‐trimethyleneuracil
Authors: Pease H. L. 
Published: November 2006

AbstractA method is described for determining residues of an experimental herbicide, based on Lenacil (3‐cyclo‐hexyl‐5,6‐trimethyleneuracil) in soil and sugar beets. The procedure is based on the gas chromatographic measurement of Lenacil after extraction from the substrate with an alkaline solution and subsequently partitioned into an organic solvent. Intermediate cleanup steps are required. The sensitivity of the method is about 0·04 ppm based on a 25‐g sample, with an average recovery of better than 80%.
Nitrogen fractions and soluble carbohydrates in Italian ryegrass II.—Effects of light intensity, form and level of nitrogen
Authors: Nowakowski T. Z. , Cunningham R. K. 
Published: November 2006

AbstractS.22 Italian ryegrass grown in a glasshouse during June on clay loam soil at three light intensities (100, 68 and 44% of daylight), was given 6 amounts of N (0–500 ppm) as NH4+‐N or NO3−‐N. Grass grew best in 100% daylight, and with NH4+‐N yields were most at 500 ppm and with NO3−‐N at 200 ppm. Total‐N, total soluble‐N and nitrate‐N, were much more, and protein‐N, amide‐N (psrticularly asparagine‐N) and α‐amino‐N much less in grass given NO3−‐N than in grass given NH4+‐N. These differences increased with increasing amounts of applied N. Shading, or increasing the amount of N increased total‐N, total soluble‐N, soluble organic‐N and nitrate‐N, and decreased protein‐N and soluble carbohydrates. Light intensity had most effect on the amount of solyble carbohydrates in grass given 100 ppm of N and the effect decreased with increasing amounts of N. ‘N‐Serve’ indirectly influenced the chemical composition of grass by maintaining N in the soil in the NH4+‐N form.
Leaf sampling for the determination of the phosphorus status of sorghum
Authors: Goldsworthy P. R. , Heathcote R. G. 
Published: November 2006

AbstractThe experiment described shows how the phosphorus content in a sample of sorghum leaf vanes with the position on the plant and the stage of growth at which the sample is taken. The best correlations between leaf‐phosphorus content and the grain yield of sorghum were obtained with samples from the upper or middle leaves, collected 4 or 5 weeks after sowing.
Changes undergone by free amino‐acids during the manufacture of black tea
Authors: Roberts G. R. , Sanderson G. W. 
Published: November 2006

Abstract(1) An increase in total free amino‐acids during the withering stage of tea manufacture was confirmed, and was found to be dependent on storage conditions which promote the onset of senescence in plucked tea shoot tips (especially desiccation). The rate of increase was positively related to temperature up to the point where the tissues were killed, after which no further changes took place. Individually, all the major amino‐acids increase during withering except the most abundant amino‐acid, theanine, which shows an appreciable decrease.(2) During the fermentation stage of black tea manufacture the concentrations of leucine, isoleucine, serine, glutamic acid, glutamine, threonine and phenylalanine are appreciably reduced. Other free amino‐acids undergo little change in concentration.(3) During the drying stage of tea manufacture there is a small general decrease in free amino‐acid concentration.(4) There is an active metabolism of free amino‐acids in plucked tea shoot tips. Within 3 h of feeding glycine‐14C, radioactivity could be detected in all the free amino‐acids and especially in serine which contained about ten times as much 14C as did glycine after this period. Caffeine increased in concentration and in degree of labelling with time from feeding of glycine‐14C which suggests that the amino‐acids are the precursors of this purine compound in tea shoot tips.(5) The effect of these changes on the organoleptic properties of black tea are discussed.
The chemistry of the natural tenderisation or maturation of meat
Authors: Clayson D. H. F. , Beesley J. A. , Blood Ruth M. 
Published: November 2006

AbstractIt is deduced that meat will be tender when cooked if the connective tissue, including the endomysium, undergoes such a change during maturation, or during the earlier stages of cooking, that on moderate heating it breaks during or before contraction. It seems improbable that this change is a direct effect of enzyme action. Studies with isolated collagenous membranes have shown that they are weakened by some oxidation products of hydroxylamine and that the effect is enhanced by the presence of lactate, acetate or succinate. No direct evidence of the formation of hydroxylamine or derivatives thereof in meat could be obtained. The difficulties surrounding the detection of the weakening agent in the low concentrations that could be significant in meat maturation processes, are discussed.
Studies on rumen metabolism. V.—formation of branched long chain fatty acids in cultures of rumen bacteria
Authors: Tweedie J. W. , Rumsby M. G. , Hawke J. C. 
Published: November 2006

AbstractWhen mixed rumen bacteria were incubated with isobutyrate‐1‐14C, the 14C‐label was incorporated into branched long chain fatty acids with both odd and even numbers of carbon atoms.Tracer studies showed that the 14C‐label from DL‐valine‐4‐14C was incorporated into branched long chain fatty acids and also into straight chain fatty acids with odd numbers of carbon atoms. In addition, labelled isobutyrate and propionate were synthesised from valine and probably represent intermediates in the synthesis of the branched and straight chain fatty acids respectively.
Effects of temperature on post‐mortem metabolism in beef muscle
Authors: Cassens R. G. , Newbold R. P. 
Published: November 2006

AbstractChanges in pH and in the levels of some phosphate fractions with time were examined in beef muscle stored at 1°, 15° and 37° soon after slaughter. At 15° the fall in pH of the muscle and decreases in concentration of creatine phosphate and of other acid‐labile phosphate occurred more slowly than at 37° and there was also a slower increase in the concentration of inorganic phosphate. Not all of these changes occurred more slowly at 1° than at 15°, however. The alkali‐labile phosphate concentration remained virtually constant at 37° but increased at each of the other two temperatures, the increase at 1° being greater than that at 15°. These changes in alkali‐labile phosphate concentration were attributable to the accumulation of hexose‐6‐phosphate. An effect of temperature on the metabolism of an organic phosphate fraction stable to both acid and alkali was noted.
The buffering constituents of herbage and of silage
Authors: Playne M. J. , McDonald P. 
Published: November 2006

AbstractThe buffering capacity values of several herbage species and of silage made from this herbage, and the contributions of plant constituents to this buffering, between pH 4 and 6, were determined, and found to vary with the herbage species; values in the silages were normally two to three times greater than those in the plant materials. The anion fraction of the plant materials accounted for 68–80% of the total buffering capacity, and for 73–88% in the silages. Buffering caused by plant proteins was estimated to be 10–20% of the total buffering capacity.The buffering capacity of wilted red clover (Trifolium pratense) was 18% lower than that of fresh red clover, and the total organic acid content of wilted clover was also lower than that in fresh clover.The organic acids were responsible for most of the buffering effect in herbages and silages. In Italian ryegrass (Lolium multiflorum), the main buffers were malate and citrate, but, in red clover, glycerate and malate were the main buffers. The clovers studied contained a high level of glycerate (4% of dry matter). During ensilage, malate, citrate and glycerate were extensively broken down. The increased buffering capacity during ensilage was caused mainly by the formation of lactates and acetates.
Cereal proteins: Immunological studies
Authors: Ewart J. A. D. 
Published: November 2006

AbstractA rabbit antiserum to Wichita gliadin has been used to study cereal proteins by the double diffusion technique. Wheat flours give strong reactions, at least five antigens being common to the eight varieties tested, but the number may exceed nine. Rye flour shows a closely similar antigenic reaction to that of wheat, but barley appears to contain only three wheat antigens, two of these being in trace quantities. Oat and maize do not react to any significant extent. Gliadins of four wheats reveal at least six confluent lines, and the glutenins produce four, which give reactions of identity with gliadins. Fractionation of glutenin on Sephadex, however, indicates that only the minor, soluble, part of glutenin, containing traces of gliadins and components of low electrophoretic mobility, is responsible for the main glutenin reaction. The bulk of the glutenin is insoluble and so not amenable to double diffusion techniques, but nevertheless evidence has been produced that this material may contain one or more polypeptide chains which have certain antigenic (and therefore structural) features in common with one, or possibly two, gliadin proteins.
Estimation of protein in dried herbages using the dyestuff orange G
Authors: Outen C. E. , Tilley J. M. A. , Wilson R. F. 
Published: November 2006

AbstractThe uptake of the dyesluff Orange G by herbage samples is linearly proportional to their nitrogen content; the errors can be attributed in part to differences in the proportion of the nitrogen which is water‐soluble. The method is not as precise as a Kjeldahl analysis and seems suitable only as a simple and cheap technique to determine an approximate crude protein content or perhaps for the analysis of ‘true’ (hot‐water insoluble) protein content.
The treatment of meats with ionising radiations. XIII.—Pasteurisation of beef and lamb
Authors: Rhodes D. N. , Shepherd H. J. 
Published: November 2006

AbstractThe maximum dose of γ‐radiation that can be applied to beef or lamb at 32°F in the absence of air, without causing changes in organoleptic qualities detectable by a trained taste panel, was found to be 0·4 Mrad. The effect of this dose on the microbial flora and the storage stability of beef in joints, and lamb in joints and halves, has been investigated. The results are discussed in relation to the possibility of transporting meat from overseas and the preservation of prepacked meats for retail distribution.
The mineral composition of brussels sprouts
Authors: Haworth F. , Cleaver T. J. 
Published: November 2006

AbstractThe distribution of N, Ca, K, Mg and P in Brussels sprout plants has been studied. The calcium content of sprout buttons was very low relative to that in the rest of the plant but, from the analysis of buttons from plants grown on calcareous soils, this low calcium content appeared to be a normal condition and no reason was found to connect low calcium content with ‘internal browning’.The mineral composition of sprout buttons varied much less from position to position on the plant than did the composition of the laminae and the petioles. Laminae of old leaves contained high percentages of Ca, K and Mg. The pattern of distribution of K in the laminae at different positions on the plant was not the same in the plants grown at two sites, and this might be explained by differences in potash status of the two soils.The manurial treatments had larger positional effects on the Ca and N contents of the sprout buttons and of the laminae than for the petioles. The supply of N, whether as fertiliser or farmyard manure, had a greater effect on the mineral composition of both sprout buttons and laminae than had applications of phosphatic or potassic fertilisers.
Residues of supona in sheep
Authors: Robinson J. , Malone J. C. , Bush B. 
Published: November 2006

AbstractSupona is a new organophosphorus compound which is highly effective for the control of maggot fly strike in sheep.Tissue samples taken from sheep which had been treated with various concentrations of Supona have been analysed for residues of Supona and the lipophilic metabolite trichloroacetophenone.As a result of treatment of sheep with concentrations of Supona at and above the intended field usage rate the following conclusions were drawn:

The Supona residues in the fat depots of sheep killed 7 days after dipping in double‐strength dip wash never exceeded 0·1 ppm Supona and were in the main substantially below this level.
The residues in the major organs of these sheep were below the minimum detectable amount (0·003 ppm).
The residues of trichloroacetophenone in the body fats and organs of sheep treated with Supona were below the minimum detectable amount (0·001 ppm).
The residues of Supona in the body fat of sheep dipped in normal strength Supona dipwash and killed 3 days after treatment were less than 0·05 ppm.
The residues of Supona were considerably lower and much less persistent than those occurring with dieldrin when used at comparable concentrations.
Decomposition of L‐malic acid by wine yeasts
Authors: Rankine B. C. 
Published: November 2006

Abstract46 yeasts from 5 genera were examined for ability to decompose L‐malic acid in grape juice. Saccharomyces yeasts decomposed between 3 and 45%, the amount decomposed being somewhat greater in highly acid juice. Schizosaccharomyces malidevorans brought about complete decomposition with stoicheiometric yield of ethanol. Pichia and Candida growing as oxidative films also brought about some decomposition. Mixed cultures of Saccharomyces and Schizosuccharomyces were examined quantitatively. The difference between yeast and bacterial decomposition of L‐malic acid is discussed, as well as the possible selection of yeast cultures for controlled deacidification in wine‐making.
A simple colour test for cold storage deterioration in cod
Authors: Connell J. J. 
Published: November 2006

AbstractCod flesh which has been stored in the frozen state under deteriorative conditions gives a blue‐purple colour when dissolved and briefly heated in concentrated acid solution. Fresh cod or cod stored in the frozen state under good conditions give only yellow or brown colours when treated in the same way. Of several commercial species of fish examined, only cod behaves in this way. The phenomenon has been examined in some detail in order to see whether it could be made the basis for a test of frozen cod quality.
The effect of pre‐treatment of pigs with curare on the post‐mortem rate of pH fall and onset of rigor mortis in the musculature
Authors: Bendall J. R. 
Published: November 2006

Abstract
A number of Large White pigs were immobilised before death with curare, and the rate of post‐mortem change in their muscles was compared with that of a group of control pigs.
It is shown that the effect of curare is to give very high and constant initial pH, CP and ATP values in the excised LD muscles, and a slow and constant rate of post‐mortem biochemical and physical change, compared with the very variable rates observed in pigs killed by the normal method of stunning and sticking.
Pig muscle, curarised in this way, shows the low post‐mortem rate of pH fall, characteristic of the muscles of other species, when no nervous stimuli are allowed to reach the muscles before death; for example, muscle from myanesinised rabbits, and surprisingly enough, from myanesinised Danish Landrace pigs, which otherwise often show extremely high and variable rates. Thus, there is little or no difference between breeds or species in the rate or time course of post‐mortem change, when the animals are immobilised in this way before death.
The cause of the extreme variability of rate of fall in pH, observed in pig muscle in ordinary commercial practice, must therefore be sought in the excitement and struggling, produced before and during slaughter by the methods employed, that is to say in the variable intensity of the nervous stimuli reaching the muscles.
It has been experimentally shown that brief electrical stimulation of the excised muscles from the curarised pigs produces not only an immediate increase in the rate of pH fall and of biochemical change, but also has a long‐term accelerating effect, lasting two or more hours, so that the overall rate of change in the stimulated muscles is increased to nearly twice that of the unstimulated muscles. This long‐term effect seems to be unique to pig muscle and does not occur in the muscles of rats, rabbits or frogs, which were the muscles of choice in the classical studies of the chemical changes during contraction.
The bearing of the stimulation effect on the variability of pH fall in commercial practice, and thus on the potential occurrence of pale and watery meat on the carcass, is discussed in detail.
Kaffircorn malting and brewing studies XV.—The fusel oils of kaffir beer
Authors: O'Donovan M. B. , Novellie L. 
Published: November 2006

AbstractA method for determining the fusel oil content of kaffir beer, based on the A.O.A.C. method for alcoholic beverages, was developed. The average fusel oil content of kaffer beer is high, 227 ppm in comparison with European type beer (average 110 ppm). The increase of fusel oil and ethanol content with time (0‐72 h after seeding) was studied. Abnormally heavy yeast seedings reduced the fusel oil content from 290 to 190 ppm without affecting alcohol production. Combination of heavy seeding and ammonium phosphate reduced the fusel oil to 90 ppm, the level found in many European type beers. The ethanol content was reduced from 3·5 to 2·5% (v/v). Fusel oil produced relative to the amount of ethanol formed revealed that heavy seeding, with and without the addition of ammonium salts, reduced the amount of fusel oil formation by 2/3 and 1/3 respectively.