bluuebunny/crossref_metadata_2025_split huggingface dataset:
The alkaline hydrolysis of haddock actomyosin. I. —Ammonia formation
Authors: Nottingham P. M. 
Published: November 2006

AbstractThe influence of temperature and alkali concentration on the formation of ammonia during the alkaline hydrolysis of haddock actomyosin has been studied. It was found that temperature rather than alkali concentration is the more important factor in ammonia formation. At higher temperatures, ammonia in excess of that which could be attributed to amide groups and arginine is produced. It is considered that this excess of ammonia arises from the decomposition of other amino‐acids.
The chrysanthemumcarboxylic acids. VIII. —A modified route to the chrysanthemic acids
Authors: Harper S. H. , Sleep K. C. 
Published: November 2006

AbstractDiazoacetonitrile is prepared in one stage from methyleneaminoacetonitrile and added to 2 : 5‐dimethylhexa‐2 : 4‐diene. The resultant mixture of (±)‐trans‐ and (±)‐cis‐chrysanthemonitrile is hydrolysed to (±)‐trans‐chrysanthemamide and to (±)‐trans‐chrysanthemic acid.It is shown that (±)‐cis‐chrysanthemonitrile undergoes conversion into the trans‐isomer (epimerization) during alkaline hydrolysis. Hence the adduct nitrile hydrolyses to chrysanthemic acid containing no more than a trace of the cis‐isomer.
Changes in the enzymic browning of Bramley's seedling apples during their development
Authors: Weurman C. , Swain T. 
Published: November 2006

AbstractA method for estimating the enzymic browning of the fruit tissue has been developed and applied to an investigation of the changes in the intensity of browning of Bramley's Seedling apples during their development. By comparing (1) the browning of the tissue with and without the addition of catechol, (2) the activity of the responsible enzymes and (3) the amount of total phenols and ascorbic acid, it was found that the intensity of browning is to a large extent determined by the activity of the enzyme system. It is concluded that naturally occurring enzyme inhibitors are also important factors in determining the extent of browning after injury.
The nitrogen content of meat and the calculation of the meat content of meat products
Authors: Reith J. F. , Hofsteede M. J. N. , Langbroek W. 
Published: November 2006

Abstract
The formula of Stubbs & More for the calculation of ‘lean meat content’ of meat products on the basis of their nitrogen content is discussed, in particular the factors 3.40 for beef and 3.60 for pork.
The mean nitrogen content of fat‐free beef and pork is calculated from publications by different authors, who have analysed English, Dutch, American and German meat. The factor 3.60 in the Stubbs & More formula for pork proves to be higher than most of the values derived from this literature survey. The relation between the Stubbs & More factors and district of growth, age of animal and fat content of the meat is discussed.
The nitrogen, fat and moisture content of 19 samples of fresh Dutch pork and of 19 samples of salted Dutch pork have been determined. The mean Stubbs & More (SM) factor for fresh Dutch pork is found to be 3.40; this is different by about 6% from the factor of 3.60 now in use. The mean factor found for animals of 5 1/2–6 months of age is the same as that for animals of 7–8 months. A slight correlation between SM factor and fat content seems to exist. The Yorkshire stock shows a lower mean factor than the ‘Veredeld Land‐varken’ stock.
The loss of moisture and protein during the period of salting is calculated.
Changes in the oxidation—reduction potential of the Sterno‐cephalicus muscle of the horse after death in relation to the development of bacteria
Authors: Barnes Ella M. , Ingram M. 
Published: November 2006

AbstractThe oxidation‐reduction potential of the sterno‐cephalicus muscle of the horse falls after death from EH > + 250 mv to about −130 mv. The greatest change takes place immediately after death and is probably due to the withdrawal of the last traces of oxygen from the tissues. After rigor mortis the potential remains steady, provided that bacterial growth is inhibited, which can be effected either by holding the muscle at 5° or incorporating 1‐2 p.p.m. of aureomycin. If bacterial growth occurs the potential falls to about EH −250 mv or lower.
A modified ‘pyrethrin II’ assay
Authors: Mitchell W. M. , Tresadern F. H. 
Published: November 2006

AbstractThe ‘pyrethrin II’ determination by the A.O.A.C. (or Seil) method is modified by separating chrysanthemumdicarboxylic acid from accompanying water‐insoluble acidic matter, before titration. Lower and more accurate results are thereby obtained.
An investigation of the polysaccharide content of oats, Avena sativa L.
Authors: Anderson D. M. W. , Greenwood C. T. 
Published: November 2006

AbstractA graded extraction procedure has been applied to the polysaccharides present in the kernels of oats, Avena sativa L. Analyses of the sugar, protein and ash content of the fractions obtained are reported. A method for the purification of the starch present in the kernels is given. Oxidation of the unfractionated starch with potassium metaperiodate showed that the ratio of terminal to non‐terminal glucose units was 1 to 27.4. Differential potentiometric iodine titrations indicatied the presence of 26.0% of amylose in the starch, and hence the average length of unit‐chain in the amylopectin component was calculated to be 20.3 glucose units. Examination of the impure intermediate starch products showed that the protein impurity interfered considerably with the interaction of the starch with potassium metaperiodate.
Problems connected with ethylene dibromide fumigation of cereals. II.—feeding experiments with laying hens
Authors: Bondi A. , Olomucki Eugenia , Calderon M. 
Published: November 2006

AbstractFeeding experiments with laying hens showed that ethylene dibromide sorbed by grain is injurious to egg production. When grain containing 200 p.p.m. of free EDBThe abbreviation EDB is used throughout this paper for ethylene dibromide.
was fed to hens for 56 days, or that containing 300 p.p.m. for 46 days, the hens ceased laying completely. Feeding of grain containing 10 p.p.m. caused a slight diminution of egg size after 12 weeks. The residual bromide has no influence on laying and therefore fumigated grain that has been sufficiently aired can be safely used for poultry feeding.
Manufacture of algal chemicals. VII.—the isolation of algal carbohydrated by means of charcoal columns
Authors: Black W. A. P. , Dewar E. T. , Woodward F. N. 
Published: November 2006

AbstractCharcoal columns have been examined as a means of separating D‐glucose and L‐fucose obtained on acid hydrolysis of brown seaweeds. Glucose and fucose can be isolated on the one‐gramme scale from synthetic mixtures and from hydrolysates of appropriate seaweeds on a column (46 × 5.0 cm.) with water as eluant; but difficulties are encountered on scaling up the process. Demineralization of mannitol‐salt mixtures and the isolation of laminaribiose from partially hydrolysed laminarin can also be effected on charcoal columns.
Soil contamination of herbage samples
Authors: Thompson A. , Raven A. M. 
Published: November 2006

AbstractSoil‐free plant material has been artificially contaminated with soil to definite levels and the resulting samples analysed for the commonly determined major and trace mineral elements. Considerable errors resulted from such analyses.Various degrees of washing of plant material prior to analysis have been examined to find the leaching losses that such treatments may cause. All but a spray method were found to cause considerable loss of both major and trace elements.Several known methods of estimating the degree of soil contamination in herbage samples have been compared, and a procedure based upon the determination of aluminium is outlined.
The crystallization of cocoa butter and alternative fats. I.—an adiabatic calorimeter and its application to the thermal analysis of cocoa butter
Authors: Steiner E. H. 
Published: November 2006

AbstractAn adiabatic calorimeter is described, suitable for investigating the thermal characteristics and phase composition of fats over a wide temperature range. Specific heats and differences in heat content are measured with maximum errors of 5% and 0.7% respectively. Sources of error in the calculation of percentages of solid and liquid phase from the data are discussed. Results are given for six samples of cocoa butter. Possible reasons are considered for the rise in the specific heat curve observed at about −20°.
The analysis of coal tar fungicides
Authors: Coles G. V. 
Published: November 2006

AbstractAn account is given of the difficulties encountered in applying an existing standard method of analysis of coal tar preparations to the separation of the constituents of certain fungicides used for treatment of rubber‐tree disease. The method which was developed to overcome these difficulties is described. The scheme of analysis involves the preliminary removal of water and formulating materials, using simple apparatus, and is followed by countercurrent extractions. Recovery of the separated groups of constituents appears to be good and will enable an assessment to be made of their contribution to the biological activity of the original materials.
Nitrogen balance in the diffusion of sugar beets at low temperature with sulphur dioxide, and at high temperature
Authors: Bersma R. N. , Waterman H. I. 
Published: November 2006

AbstractLow‐temperature diffusion of sugar beets at 40° has many advantages compared with the hot diffusion process (70–80°). The juice prepared in the cold process contains less proteins than that from the hot process and the pulp obtained is of better quality, has a higher nutritional value and its quantity is larger. In this paper a chromatographic study was made of both juices, especially in connexion with the nitrogen compounds present. In order to retain all the advantages connected with the cold diffusion process in the application of continuous diffusion, it is necessary to avoid any pressing effect on the cossettes.
The nitrogen cycle in grassland soils
Authors: Walker T. W. 
Published: November 2006

AbstractWe now have a fairly complete picture of the nitrogen cycle in grassland soils and the relevant features are discussed.The large amounts of nitrogen needed to obtain high production from pastures are derived initially almost entirely from nitrogen‐fixation by clovers in New Zealand, where under some of the better conditions clovers may fix about 600 lb. of nitrogen per acre per year. The associated grasses derive their nitrogen from soil organic matter, underground transference from clovers, and from excreted nitrogen when a pasture is grazed. With appropriate management and proper nutrition, clover production can be maintained and the organic matter content of soils may increase rapidly to high levels. The various ways in which nitrogen may be lost from the cycle, and gaps in our knowledge are indicated.The tremendous influence of the clover‐grass‐animal association on the organic cycle is discussed, and if the C: N: organic S: organic P ratio in soils is assumed to remain fairly constant, it is clear that sulphur and phosphorus may be two most important nutrients during the phase of accumulation of organic matter under pastures where clovers are being relied upon as the main source of nitrogen.
The photochemical oxidation of ascorbic acid in solutions containing oxalic acid. II.—Mechanism of the reaction
Authors: Lampitt L. H. , Baker L. C. , Wittenberg E. 
Published: November 2006

AbstractAscorbic acid is not oxidized (thermally) by ferric salts in oxalic acid solution. When ferric salts in oxalic acid solution are irradiated in an atmosphere of nitrogen, ferrous ions are produced; in an atmosphere of air, ferrous ions are produced when the ratio of iron to oxalate exceeds a certain value. It is suggested that the photochemical oxidation of ascorbic acid is due to the activity of the free radicals formed in solution on autoxidation of the ferrous ions produced by the photochemical reduction of ferri‐oxalate.
Studies on the nitrogen metabolism of the ensilage process
Authors: Kemble A. R. 
Published: November 2006

AbstractThe overall changes in nitrogen distribution occurring in laboratory silage have been investigated and, in particular, quantitative determinations of most of the monoamino‐monocarboxylic acids have been made. Both good and bad silages have been studied. In the good silage the amounts of free arnino‐acids present were, in varying degrees, less than those calculated from the extent of protein breakdown which had occurred. In the bad silage, a considerable excess of alanine above that which could have been formed by uniform proteolysis was present during the first three weeks of the fermentation, and, after eight weeks, α‐aminobutyric acid began to appear.When some micro‐organism‐free grass was ‘ensiled’, extensive proteolysis occurred, excess alanine was again formed but no free ammonia appeared. These results enable a distinction to be drawn between some of the enzymic and bacterial reactions which occur simultaneously in the silo.
Effects of the addition of molasses on the composition and digestibility of field silages
Authors: McDonald P. , Purves D. 
Published: November 2006

AbstractResults are presented for the composition and digestibilities of the constituents of a medium‐protein grass‐clover mixture and of molassed and unmolassed silages derived from it. Determinations of soluble sugar and fructosan values have carried out in addition to the usual estimations, and the possible effects of the reduction of soluble carbohydrate resulting from fermentation during ensilage, on the nutritional value of the silage product, have been discussed.The losses of fresh material, dry matter and nitrogen which have been observed were exceptionally low compared with the losses generally reported for this type of experiment, and, for both types of silage, weights of lactic and lower fatty acids have been found considerably in excess of the equivalent soluble carbohydrate losses.Little difference in quality and feeding value has been observed between molassed and ordinary silage at a crude protein level of 12–13% dry matter and both types of silage compared very favourably with the original grass.
The component acids and glycerides of Erythrina indica seed fat
Authors: Pathak S. P. , Dey L. M. 
Published: November 2006

AbstractThe glyceride structure of Erythrina indica seed fat has been studied by crystallization of the neutral fat from acetone and ether. The composition of each of these glyceride fractions was studied by the usual ester‐fractionation method, using an electrically heated and packed column for fractional distillation under high vacuum, and the final probable glyceride structure computed therefrom. The chief component acids are palmitic (8.2%), stearic (8.0%), arachidic (4.3%), behenic (13.3%), hexadecenoic (3.1%), oleic (45.6%), linoleic (7.1%) and eicosenoic (9.8%) acids together with a minor amount of lignoceric acid (0.6%). The component glycerides consist of (1) 10.1% mono‐unsaturated‐disaturated, (ii) 79.4% di‐unsaturated‐monosaturated and (iii) 10.5% tri‐unsaturated glycerides.
Some effects of reducing, during storage, the water content of dehydrated strip potato
Authors: Hearne J. F. , Tapsfield D. 
Published: November 2006

AbstractThe effect of various levels of moisture content of dehydrated potato on the relationship of ‘total’ and ‘free’ sulphur dioxide contents has been studied and the influence of these relationships on the development of non‐enzymic browning has been noted. The use of ‘in‐package’ desiccants to reduce moisture contents reduces the rate of loss during storage of the total sulphite previously added to the potato. Free sulphur dioxide is also found to decrease during storage until the moisture content reaches a critical low value. At or below this moisture level, loss of ‘free’ sulphur dioxide is prevented, and in fact at moderate temperatures of storage it may actually increase. It is suggested that for potatoes of the variety and condition tested, the onset of non‐enzymic browning would be delayed beyond 52 weeks by ensuring that ‘free’ sulphur dioxide levels were maintained at not less than 250 p.p.m.
Post‐mortem changes in the lenses of fish eyes. II.—Effects of freezing, and their usefulness in determining the past history of the fish
Authors: Love R. M. 
Published: November 2006

AbstractIt is possible to show if a fish has been frozen or not by examining the eye lenses. A positive reaction is shown by opacity in the lens medullas, and the fish must be cooled to at least— 4.8° for the effect to occur. It is only masked by stowage in ice for more than 16 days, or by salting the fish for 1 day or more before freezing. The mechanism of the phenomenon is deduced.
Mycological formation of fat. III.—Media conducive to formation of fat from sucrose by Penicillium soppii zaleski in surface culture
Authors: Murray Sheilah , Walker T. K. 
Published: November 2006

AbstractA study has been made of the effects of certain inorganic salts and of corn‐steep liquor (C.S.L.) on fat synthesis in cultures of Penicillium soppii; salt concentrations which promote this process have been determined. Addition of C.S.L. to the media improved the performance of the mould, particularly in ability to produce fat. Felts were harvested which contained slightly more than 40% of fat, with yields of fat as high as 12.5% on sucrose metabolized.
The leuco‐anthocyanins of unprocessed tea‐leaf
Authors: Roberts E. A. H. , Cartwright R. A. , Wood D. J. 
Published: November 2006

AbstractSeveral of the minor polyphenolic components of freshly plucked tea‐leaf have been provisionally identified as leuco‐anthocyanins. Leuco‐delphinidins predominate but leuco‐cyanidins are also present. In some cases a leuco‐delphinidin and a leuco‐cyanidin are non‐separable on paper chromatograms. Pure samples of individual leuco‐anthocyanins have not as yet been obtained, but preparations of concentrates rich in leuco‐anthocyanins are described. An unidentified polyphenol, giving an orange colour reaction with aluminium chloride, also occurs in some sources of tea‐leaf and overlaps one of the leuco‐anthocyanin spots on paper chromatograms.
Rapid method for the determination of water‐stable aggregates in soils
Authors: Williamson W. T. H. , Pringle Joyce , Coutts J. R. H. 
Published: November 2006

AbstractA description is given of a wet‐sieving method for the determination of the water‐stable aggregates in a soil as an indication of the crumb structure. The method is rapid and convenient and gives results which are reproducible within about 1%. The method subjects the aggregates to more severe treatment than that associated with many other methods, but should give a reasonable measure of the stability of aggregates under field conditions. The relationships between the numerical results obtained by this and other methods are briefly discussed.
Fumigation of agricultural products. XIV.—Treatment of peas and beans with methyl bromide
Authors: Lubatti O. F. , Blackith R. E. 
Published: November 2006

AbstractPeas and beans are notably resistant to damage by methyl bromide fumigation. Even when these seeds contain as much as 19% water, they may safely be fumigated at concentration‐time products sufficient to control the infestation of legumes with insects usually found in stored products. Peas and beans differ from onion seed and groundnuts in that the damage done by fumigation is substantially independent of the moisture content of the seed. They will, nevertheless, deteriorate if stored at more than about 15% moisture content from the action of the moisture by itself. However, as with the other seeds, peas and beans that survive damp storage or fumigation with methyl bromide give essentially the same yield as do untreated seeds. Attempts to relate the results of germination tests in sand to viability tests with tetrazolium salt have proved difficult, although damage to the seeds could be detected by this method.
Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. II.—Nutritional value of proteins of treated flours
Authors: Frazer A. C. , Hickman J. R. , Sammons H. G. , Sharratt M. 
Published: November 2006

AbstractFeeding tests were carried out and weight gains in relation to food intakes were studied.
No differences were demonstrable in the wellbeing or weight gain on unrestricted food intake in animals receiving a diet containing 77% of breadcrumb, whether the flour used was untreated or treated at ten times the normal level with chlorine dioxide.
2. No differences were demonstrable in wellbeing or weight gain on an unrestricted food intake in groups of rats receiving flour protein as the main dietary protein source over a 5‐week period, whether the flour used was untreated or treated at ten times the normal level with chlorine dioxide.
3. Lysine supplementation of these diets had an identical effect on the weight gain of groups receiving untreated or treated flour.
4. It is concluded that treatment of flour with chlorine dioxide even at ten times the normal level has no demonstrable effect on the nutritional value of the flour proteins.
The characterization of phytin in peas
Authors: Fowler H. D. 
Published: November 2006

AbstractPhytin has been extracted from peas by a method depending upon its insolubility in hot 8% acetic acid. It has been characterized on the paper chromatogram and found to be a pure compound. Micro‐analysis of this compound gives a carbon‐phosphorus ratio compatible with that of a hexaphosphate. Comparison of pea phytin with commercial and synthetic calcium phytate (prepared by Posternak's method) using paper partition chromatography has shown that commercial phytin is composed of two organic phosphates (in addition to orthophosphate), one of which resembles pea phytin. The various compounds formed in addition to phytic acid in Posternak's synthesis have been examined and some have been tentatively identified.
The fate of γ‐benzene hexachloride in normal and resistant houseflies. II
Authors: Bradbury F. R. , Standen H. 
Published: November 2006

AbstractQuantitative radiochemical studies have shown that houseflies can convert the four common isomers of benzene hexachloride into water‐soluble metabolites which are excreted. α‐ and γ‐isomers are most readily metabolized, δ‐less and (β‐still less so. Both normal and resistant flies can metabolize benzene hexachloride although the resistant strain brings about the change more rapidly. Resistant flies also absorb less benzene hexachloride than normal ones, and the combined effect of reduced pick‐up and increased decomposition rate is to reduce the γ‐benzene hexachloride in a resistant fly to one‐quarter of that in a normal one four hours after a 15‐minute exposure to the vapour. It is concluded that both properties are contributory to the resistance of the flies to poisoning by γ‐benzene hexachloride.
Role of pH in the canning of jack fruit (artocarpus integrifolia): Effect of adding acid or other fruits to the canned product
Authors: Bhatia B. S. , Siddappa G. S. , Lal Girdhari 
Published: November 2006

AbstractIn the canning of jack fruit, pH plays an important part. Addition of 0·75 to 1% citric acid to the canning syrup has been found necessary for safe processing in boiling water. Canning of jack fruit in combination with more acidic fruits like Bangalora mango and pineapple achieves the same purpose and provides acceptable products.