bluuebunny/crossref_metadata_2025_split huggingface dataset:
Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.)
Authors: DALAL K. B. , SALUNKHE D. K. , BOE A. A. , OLSON L. E. 
Published: August 2006

SUMMARYThe biosynthesis of nonvolatile compounds by tomato fruit parallels the growth rate of the fruit, regardless of varieties studied. Volatile reducing substances (VRS, mμ100 g), reducing sugars (percent), water‐soluble pectins (percent), and organic acids (mg/100 g) progressively increase in quantity with advancing maturity. Total titratable acidity (percent) and total pectic materials (percent) increased during the initial stages of maturation, but gradually decreased as the fruit ripened. Ascorbic acid (mg/100 g) increased with the maturity of fruit but declined slightly in the later (red and red‐ripe) stages of maturation. Concentrations of compounds (chlorophylls, mg/100 g; carotene and lycopene, mg/100 g) contributing to the coloration changed significantly as the fruit passed through various degrees of maturation. The pattern of physiological and chemical changes during the development of tomato fruit was nearly identical in both varieties studied. However, V. R. Moscow fruit contained higher amounts of pigments, reducing sugars, pectins, organic acids, ascorbic acid, and VRS than the fruit of Fireball variety, regardless of maturities studied.
The Exterior Structures of the Egg as Nutrients for Bacteria
Authors: LIFSHITZ A. , BAKER B R. C. , NAYLOR H. B. 
Published: August 2006

SUMMARYA study was made to see if the exterior structures of the egg (cuticle, shell, and shell membranes) can support the growth of bacteria. Two species of common egg‐spoiling bacteria and a pathogenic bacterium were examined. The exterior structures supported extensive growth of all three organisms comparable to that found when the same bacteria were cultured in albumen. When these bacteria were seeded into sterile saline containing intact egg shells, they could he isolated, after some time, from the inside of the shell.
Proximate Composition of Chesapeake Bay Blue Crab (Callinectes sapidus)
Authors: FARRAGUT ROBERT N. 
Published: August 2006

SUMMARYThe proximate composition of the Chesapeake Bay blue crab (Callinectes sapidus) was determined on six bimonthly samples. The samples were taken with commercial crabbing methods as close to the same location and day of the month as possible. Data on a nitrogen‐content basis proved to be more meaningful than data on a wet‐weight basis. Proximate composition, together with the weight and carapace width, of the body meat, claw meat, and offal of the Chesapeake Bay blue crab were intercorrelated and interpreted at the 5% level of significance. The components of claw meat showed the greatest intercorrelation. Seasonal changes in the proximate composition coincide with the mating and spawning seasons of the Chesapeake Bay blue crab.
Balanced Protein Mixtures Based on Wheat and Peas
Authors: CALLOWAY DORIS HOWES , BURROUGHS SARAH E. , STONE HERBERT 
Published: August 2006

SUMMARYProtein mixtures of wheat and peas alone, or with variable third constituents, were formulated to maximize the supplementary relationships among component amino acids. Biological quality was evaluated by rat assay methods. Data indicate that the quality of the plant protein mixtures is equal to that of egg when comparable levels of both essential amino acids and protein are provided.
The Effects of Storage Conditions Upon Acetylmethylcarbinol, Diacetyl, and Ethyl Alcohol in Apple Juice
Authors: HOLCK ANN A. , FIELDS M. L. 
Published: August 2006

SUMMARYA total of 576 samples of apple juice stored at 0, 37, 72, and 91 °F were analyzed during a period of 242 days. Of these, 283 were analyzed for acetylmethylcarbinol (AMC), 195 for diacetyl, and 98 for ethyl alcohol. There was no significant decrease in quantity of AMC or ethyl alcohol in apple juice in tin cans and glass bottles during the storage periods. The level of diacetyl, however, declined at a significant rate when diacetyl had been added to apple juice in bottles and stored at 91 and 72°F for 219 days. Only AMC was tested for its stability during repeated thawing and re‐freezing periods. No significant changes occurred in the quantities of AMC present in these frozen samples.
Structures of Acylated Anthocyan Pigments in Vitis vinifera variety Tinta Pinheira. II. Position of Acylation
Authors: ALBACH R. F. , WEBB A. D. , KEPNER R. E. 
Published: August 2006

SUMMARYGas chromatographic analysis of the methylated sugar residues obtained from the band‐2 pigment of Vitis vinifera var. Tinta Pinheira indicated that the acyl function, p‐coumaric acid, was most likely attached at the four‐position on the glucose portion of the anthocyanins. The possibility of an acid‐catalyzed migration of the acyl function during the methylation process cannot, however, be ruled out completely. The acylated pigments of band 2 are thus considered to be the 3‐monoglucosides of malvidin, peonidin, petunidin, and delphinidin, each acylated with p‐coumaric acid at the four‐position on the glucose.
Quantitative Determination of Piperine. I. The Komarowsky Reaction
Authors: GRAHAM HORACE D. 
Published: August 2006

SUMMARYA highly stable reagent consisting of para‐dimethylaminobenzaldehyde (I) or para‐hydroxybenzaldehyde (II) or other cylic aldehydes, plus thioureau in concentrated sulfuric acid, has been developed for use in determining piperine. The slightly yellow reagent, if stored under refrigeration in a brown bottle, maintains a constant chromogenic capacity for 4–6 weeks. Piperine when heated with this reagent for 15 min at 100°C develops a red color (I max. 490 mp) or purple color (II max. 570 mμ) whose intensity is proportional to the amount of piperine present. Water inhibits color development, but a small amount of methyl alcohol is necessary. Ethyl alcohol cannot be used, since it develops color with the reagent. Critical factors for reproducible, quantitative assay are the concentration of acid and thiourea in the reagent and the time and temperature of heating the reaction mixture. For I, the most sensitive of the aldehydes used, good precision, with a standard deviation of it ± 3470, was attained. Between the levels of 0.01 and 0.06μM of piperine per ml of reagent, there is a linear relation which may be described by the least‐squares equation.X = 0.088 Y + 0.00175 where X = concentration (μM) of piperine per ml of reagent Y = absorbance at 490 μM Percent piperine in sample = X (0.28533) (dilution factor)′ 100 Sample weight (mg)
Quantitative Determination of Piperine. II. Direct Determination with Phosphoric Acid
Authors: GRAHAM HORACE D. 
Published: August 2006

SUMMARYPiperine in 85% phosphoric acid forms an unstable yellow color which, when heated for 8 min at l00°C, becomes a stable bluish‐green with absorption maximum at 635 mμ. This reaction was exploited for the direct determination of the piperine content of pepper samples. Pepper, ground to pass a standard U. S. 80‐mesh sieve, was treated 30 min at room temperature (29 ± 1°C) with 85% phosphoric acid. The resulting yellow color was heated 8 min at l00°C, and cooled, and the absorbance was measured against a reagent blank at 635 mμ. Results were comparable to those obtained with the chromotropic acid and H2SO4–para‐dimethylaminobenzaldehyde methods. Beers' law was obeyed between the levels of 0.04–0.28 PM of piperine per ml of 85% H3SPO4. The method requires only simple, readily available chemicals and equipment, and is rapid and reproducible with a standard deviation of ± 1.01% of the total amount of piperine as 100%.
Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction
Authors: MINOR L. J. , PEARSON A. M. , DAWSON L. E. , SCHWEIGERT B. S. 
Published: August 2006

SUMMARYMeat and water slurries of both leg and breast muscle from heavy hens were cooked in a nitrogen atmosphere. Some of the chemical components in the volatile fraction were identified by solubility classification, derivative preparation, and/or functional group analysis in combination with gas chromatography and/or qualitative chemical analyses and odor evaluation. Twenty‐nine compounds in the volatiles from leg muscle and 25 compounds from breast muscle were identified by the functional‐group trapping technique followed by gas chromatography of the effluent fractions. Qualitative chemical tests revealed 19 major classes of compounds and a few specific compounds.Removal of sulfur compounds resulted in an almost complete loss of “meaty odor” in both dark and light meat. Removal of the carbonyls from the volatile fraction resulted in a loss of “chickeny‐flavor” and intensification of the “meaty or beef‐like odor.”
An Investigation of Substrate Effect on AMC Production by Rhizopus nigricans
Authors: FIELDS M. L. , SCOTT LAWRENCE W. 
Published: August 2006

SUMMARYIn production of acetylmethylearbinol (AMC), Rhizopus nigricans was more efficient with monosaccharides than with disaccharides as carbon sources. Starch permitted intermediate growth, but only a low AMC production. Greatest growth resulted when galactose was the substrate. AMC levels were higher when glucose was the substrate, thus giving lower (better) efficiency giving lower Bask. from pyruvate and acetaldehyde substrates but absent in the presence of sulfite, indicating that acetaldehyde is an essential intermediate for the production of AMC by R. nigricans. Diacetyl substrate was changed the most, AMC substrate next, and butanediol substrate the least by R. nigricans mycelial mats.
Comparison of Shear Press Measurements and Sensory Evaluation of Angel Cakes
Authors: FUNK KAYE , ZABIK MARY E. , DOWNS DORIS M. 
Published: August 2006

SUMMARYProcedures were developed for Kramer shear‐press measurement of compressibility, tensile strength, and tenderness of angel cakes of three degrees of toughness. Both maximum force and area‐under‐the‐curve values were determined for each. These values were correlated with sensory evaluations of tenderness, of moistness and of texture, defined as cell size, cell distribution, and cell wall thickness.Maximum‐force shear‐press values consistently showed differences among the three types of cake in compressibility, tenderness, and tensile strength. Based on area‐under‐the‐curve, compressibility and tenderness differences were detected, but no consistent pattern was noted in tensile‐strength readings. Sensory evaluations showed variance in the 3 types of cake for all characteristics except cell distribution.Correlations between sensory evaluations and maximum‐force shear‐press measurements were high. Area‐under‐the‐curve values for compressibility and tenderness correlated with sensory evaluation at varying levels of significance. Highly significant correlations were found between the area‐under‐the‐curve value for tensile strength and the following factors: cell size, cell wall thickness, tenderness, and moistness. The correlation between area‐under‐the‐curve for tensile strength and cell distribution was not significant.
Changes in Individual Date Polyphenols and Their Relation to Browning
Authors: MAIER V. P. , METZLER D. M. 
Published: August 2006

SUMMARYThe main simple polyphenols of immature dates (Phoenix dactylifera var. Deglet Noor) are flavans, flavonol glycosides, caffeoylshikimic acids, and a cinnamic acid derivative. Tannins are both water‐soluble and ‐insoluble condensed tannins of the leucoanthocyanidin type. Of the simple polyphenols, the flavans and caffeoylshikimic acids undergo the greatest decrease during maturation and storage. Tests with date phenolase show these compounds to be the most susceptible to enzymic browning. Several new phenols form during storage. Treatment of the tannins with hot strong acid produces cyanidin chloride, suggesting the presence of leuco‐cyanidin units in the tannins.
Thermal Conductivity of Freeze‐dried Model Food Gels
Authors: SARAVACOS GEORGE D. , PILSWORTH MALCOLM N. 
Published: August 2006

SUMMARYThe thermal conductivities of freeze‐dried slabs of starch, gelatin, pectin, cellulose gum, and egg albumen gels were determined under a variety of conditions, using a guarded hotplate apparatus. The effects of temperature, gas pressure, and gas composition on a starch gel were studied in detail. The thermal conductivities of dry materials at atmospheric pressure varied from 0.921 × 10‐4 cal cm‐1°C‐1 sec‐1 (gelatin) to 1.337 × 10‐4 (cellulose gum). In vacuum this variation was from 0.218 × 10‐4 (starch) to 0.467 × 10‐4 (cellulose gum). The difference between atmospheric pressure and vacuum was equal to the thermal conductivity of air for all the materials except cellulose gum, which gave a greater difference. The thermal conductivity of starch gel increased linearly with increasing temperature from 0 to 70°C, and decreased with decreasing pressure, as porous materials normally do, to a constant value below 0.1 mm Hg. A helium atmosphere gave a higher thermal conductivity than air or nitrogen. The thermal conductivity was higher in all freeze‐dried gels containing adsorbed water than after the removal of all the water. The thermal conductivity of pectin gels increased with the density. Thermal conductivity was affected by the type and size of pores of the dried materials. In general, changes in thermal conductivity were significant with pressure, type of gas, and nature of the material, particularly the fibrous structure, but less important with temperature and amount of adsorbed water.
Steam‐Volatile Components from Freeze‐Dried Beef Stored at Room Temperature
Authors: EL‐GHARBAWI MOHAMED I. , DUGAN L. R. 
Published: August 2006

SUMMARYVolatiles obtained from freeze‐dried beef by distillation with steam at ordinary pressure aided by a stream of nitrogen were collected in cooling traps. An attempt to classify the volatile components and to follow the changes in the spectrum of volatiles was carried out with both gas‐liquid chromatography and chemical analysis. Some of the components resolved by gas‐liquid chromatography were tentatively identified as acetaldehyde, propanal, pentanal, hexanal, acetone, methyl‐mereaptan, and methyl disulfide. Hydrogen sulfide was identified by chemiTa1 analysis.
Isolation of Proteins from Plant Material
Authors: POMERANZ Y. 
Published: August 2006

SUMMARYProteins were extracted with a yield of up to 90% from wheat flour and finely powdered untoasted soya flour, with a 3M urea solution at 4°C. The urea‐extracted protein contained, on hydrolysis, higher amounts of ammonia than a commercial soya protein isolate. Amino acid analysis by ion‐exchange chromatography of soya proteins isolated with 3M urea showed that, on an ammonia‐free basis, the urea‐extracted proteins were comparable to a commercial soya protein isolate. Both had an amino acid composition comparable to that of a commercial solvent‐extracted 50y0‐protein soya meal. The urea‐extracted proteins from wheat flour and soya flour retained their functional properties in bread‐making. Extraction with 3M urea was lowered in coarsely ground soya meals and was reduced substantially by heat‐treatment of soya products. Dispersibility in 3M urea at 4°C was found to be a useful parameter to evaluate the extent of heat damage to plant proteins.
Some Effects of Added Dietary Fats on the Lipid Composition of lien's Egg Yolk
Authors: CHEN P. H. , COMMON R. H. , NIKOLAICZUK N. , MacRAE H. F. 
Published: August 2006

SUMMARYThe fatty acid composition of the total lipid of eggs produced by hens on a control diet agreed closely with the compositions reported by other workers. The neutral glyceride fraction was more unsaturated than the phospholipid fraction. Addition of 10% of linseed, cottonseed or coconut oil to the diet altered the fatty acid composition of the egg lipids. Neither linseed nor cottonseed oil affected the total lipid content of the yolk, but coconut oil feeding brought about a small increase. In general, the acids of the neutral glyceride fraction were more susceptible to dietary manipulation than those of the phospholipid fraction. The effects of dietary fat on yolk lipid composition were compared for two types of bird.
Quantitative Determination of Sugar Alcohols by the Komarowsky Reaction
Authors: GRAHAM HORACE D. 
Published: August 2006

SUMMARYWhen heated in a reagent consisting of a cyclic aldehyde, thiourea, and concentrated sulfuric acid, the sugar alcohols, including glycerol and inositol, give orange, pink, or red colors whose intensities follow Beer's law. The reagent is stable for 6 weeks or more in an amber bottle under refrigeration. Of the aldehydes tested, p‐hydroxybenzaldehyde and p‐dimethylaminobenzaldehyde were the most sensitive. Generally, the reactivity of the sugar aleohols was as follows: sorbitol > dulcitol > mannitol > erythritol > xylitol > arabitol > ribitol > glycerol > inositol. Carbohydrates and other interferences were removed by acid hydrolysis followed by degradation with hot alkali and treatment with ion‐exchange resins. Hydrolysis, degradation, and removal of degradation products can also be done in a single operation with a mixture of ion‐exchange resins. Important factors for reproducible quantitative results are the concentration of acid, thiourea, and aldehyde in the reagent, the time and temperature of heating, and the particular aldehyde used. Recovery from complex milieu was good (95–101.8%).
Fatty Acid Content of Pork Cuts and Variety Meats as Affected by Different Dietary Lipids
Authors: CHUNG R. A. , LIN C. C. 
Published: August 2006

SUMMARYThe fatty acid concentrations of different pork cuts and variety meats are presented as affected by diets supplemented with peanut oil, hydrogenated coconut oil, or hydrogenated coconut oil plus cholesterol. With the higher linoleate diet, greater proportions of linoleic acid were deposited in all parts, and with the higher oleate diet greater proportions of oleic acid were deposited in the liver, kidney, ham, skin, boston butt, fat hack, picnic, tongue, and bacon but not in the heart and chop. Only small proportions of lauric and myristic acids were present in all tissues studied although large proportions were consumed. Cholesterol feeding increased the liver linoleate and arachidonate contents and decreased the heart and kidney linoleate and arachidonate contents. Also, the liver and kidney stearate content increased, the liver palmitate content decreased, and the kidney palmitate content increased. With the same diet, the vital organs contained large proportions of arachidonate and were richer sources of linoleic acid than the depot fats and muscles.
Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K5
Authors: CHANDLER H. K. , LICCIARDELLO J. J. , GOLDBLITH S. A. 
Published: August 2006

SUMMARYSalmonella typhimurium was irradiated in phosphate buffer, pH 7.6, containing various levels of vitamin Ks over a temperature range of 32 to 120°F either in air or under vacuum. Vitamin K5 exerted a radiosensitizing effect under vacuum and a radioprotective effect in air. The radiosensitizing effect decreased with increasing temperature. Vitamin KS had no radiosensitizing activity, or possibly a slight protective effect, in whole egg irradiated either in air or under vacuum.
Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction
Authors: PALMER HELEN H. , KLOSE A. A. , SMITH SALLY , CAMPBELL AGNES A. 
Published: August 2006

SUMMARYAn untrained panel of approximately 100 people was used to evaluate the importance of differences in fryer chicken toughness that result from differences in chilling time before freezing. The panel discriminated and criticized toughness that could arise in commercial practice. At least 4 hr of aging is desirable even for birds that are thawed before being cooked. Shear resistance of fried meat measured with Warner‐Bratzler and L.E.E.‐Kramer shear apparatus correlated well, and correlated with untrained‐panel evaluation. Adverse comments on toughness and dissatisfaction with the quality of the chicken increased with increase in shear resistance of the meat.
Post‐Mortem Changes in Muscle III. Histochemical Observations in Beef and Pork
Authors: BODWELL C. E. , PEARSON A. M. , FENNELL R. A. 
Published: August 2006

SUMMARYThe activity of 17 or 18 specific enzymes in the longissimus dorsi muscle of five beef and 18 pork carcasses was followed by histochemical procedures. Beef samples were removed from carcasses within 10 min up to 20 days port‐mortem, and pork samples within 16 min up to 24 and/or 48 hr post‐mortem. The beef carcasses were submitted to so‐called normal cooling procedures. However, one side of each of 13 pork carcasses was placed at –29°C, while the other side was subjected to 37°C for the first 41/2–5 hr post‐mortem.In beef muscle, the histochemical activity of lactate dehydrogenase, alpha‐glycerophosphate dehydrogenase, succinate dehydrogenase, isocitrate dehydrogenase, TPN diaphorase, and DPN diaphorase showed a steady decrease with increasing time post‐mortem. Reactions for both alcohol dehydrogenase and glutamate dehydrogenase were very weak or entirely absent at 48 hr post‐mortem and all subsequent sampling periods. Positive reactions for glucose‐6‐phosphate dehydrogenase and beta‐hydroxybutyrate dehydrogenase were observed in the initial samples only. No acid phosphatase, leucine amino peptidase, or 6‐phosphogluconate dehydrogenase activity was detected in any of the samples.In pork muscle, the activity of lactate dehydrogenase, alpha‐glycerophosphate dehydrogenase, succinate dehydrogenase, isocitrate dehydrogenase, and DPN diaphorase was slightly weaker at both 0 and 24 hr post‐mortem than similar activity in beef muscle. Alcohol dehydrogenase activity was weaker than that observed for the above enzymes, while the activity of glutamate dehydrogenase was of intermediate intensity. Traces of glucose‐6‐phosphate dehydrogenase and 6‐phosphogluconate dehydrogenase activity were observed in only a portion of the initial samples. Similarly, weak reactions for beta‐hydroxybutyrate dehydrogenase were observed only at 0 hr post‐mortem. None or only weak activity was observed for malic dehydrogenase, and TPN diaphorase activity was unexplainably absent from all samples. Moderate levels of cytochrome oxidase activity were observed at both 0 and 24 hr post‐mortem. LTDPG‐glycogen transferase was completely inactivated by the 37°C treatment post‐mortem, but the treatment had a less marked effect upon phosphorylase and branching enzyme. The presence of acid and alkaline phosphatase activity in muscles of 7 carcasses suggested that a degenerative condition existed in these muscles.
1‐Pyrroline: The Odor Component of Strecker‐Degraded Proline and Ornithine
Authors: YOSHIKAWA K. , LIBBEY L. M. , COBB W. Y. , DAY E. A. 
Published: August 2006

SUMMARYThe odor component of proline and ornithine degraded by periodate, isatin, or ninhydrin was identified as 1‐pyrroline by means of gas chromatography on three columns, mass spectra, and infrared analysis. Free γ‐amino‐butanal also yields the same odor component via formation of an internal Schiff base.
Polyphenolic Compounds in Canned Apricots
Authors: EL‐SAYED A. S. , LUH B. S. 
Published: August 2006

SUMMARYPolyphenolic compounds were extracted with ethyl acetate from aqueous infusions of canned Blenheim apricots (Prunus armenica L.). The compounds were separated by two‐dimensional paper chromatography of the extract with n‐butanol‐acetic acid‐water (4:1:5) and 2% acetic acid. The individual compounds were identified by Rf values, fluorescent behavior, absorption spectra, and degradation products. Shown to be present in the extract were three chlorogenic acid isomers, two p‐coumaric acid derivatives, rutin, isoquercitrin, quercetin, an unidentified quercetin glucoside, catechin, and epicatechin. The predominant polyphenolic compounds were chlorogenic acids and p‐coumaric acid derivatives.