bluuebunny/crossref_metadata_2025_split huggingface dataset:
Amino acid and fatty acid composition of cane molasses
Authors: Mee John M. L. , Brooks Coy C. , Stanley Richard W. 
Published: October 2006

AbstractCane molasses contain both protein and non‐protein amino acids and fatty acids. Gas chromatographic evidence is presented for aspartic and glutamic acids and alanine, being the major acids out of the 18 protein amino acids determined. Two unidentified N‐containing free acids, eluting faster than alanine and other protein amino acids on EGA column, are of particular interest. Linoleic (C18:2) is by far the most important fatty acid found. Other major fatty acids are palmitic (C16:0), oleic (C18:1) and arachidic (C20:0).
The post‐mortem ph of cod and haddock muscle and its seasonal variation
Authors: Malcolm Love R. 
Published: October 2006

AbstractThe post‐mortem pH of cod muscle, which strongly influences its attributes as a food, is subject to seasonal variation. For most of the year the average of a batch lies above about 6.7, but for a short time in the summer it suddenly drops to low values, rising again just as suddenly. It is now thought that heavy feeding immediately after starvation causes this sharp fall. Fillets from fish frozen at such a time gape and have a tough texture after cooking. The low‐pH period is fairly short, so cod are in fact suitable for freezing for all of the year outside certain summer months. The phenomenon has been observed in cod from a wide range of fishing grounds. Haddock show no such seasonal variation, but their post‐mortem pH is lower on average than that of cod.
Diets for laying hens containing various levels of cereal and unusual ingredients
Authors: Auckland John N. 
Published: October 2006

AbstractTwo strains of laying hens have been fed from 28 to 48 weeks of age on approximately isoenergetic diets with similar quantities of methionine and lysine but a range from 10 to 76% of cereals and substitution of corresponding unusual ingredients including dried broiler litter. There was a progressive decline in rate of lay as cereal level was increased but the results seem to be most readily explained in terms of possible toxic effects and morbidity associated with increasing levels of dried broiler litter from nil to 16%.
Energy in UK agriculture
Authors: Lewis David A. , Tatchell James A. 
Published: October 2006

AbstractAn investigation into the energy input/output ratios was carried out on 44 farms in England and Wales. The total energy input per hectare on the general cropping farms was similar to that of the national average; but on dairy farms it was double. Arable crops achieved a ratio of food energy output to fossil energy input greater than 1:1; while the ratio for ruminants was less than 1:1. The application of fertiliser increased energy input per hectare but substantially increased output. The return to less intensive systems of agricultural production in the UK will only save energy if other components of the standard of living also decline.
The effect of thermal denaturation on the tryptic hydrolysis of glycinin
Authors: Richardson David P. , Catsimpoolas Nicholas 
Published: October 2006

AbstractGlycinin, which represents the major protein of soya beans was subjected to heat denaturation at 87.5°C for 30 min. Using the pH‐stat procedure to measure the rate and gel filtration analysis to measure the extent of hydrolysis by trypsin at pH 8.0, it was found that there was a decrease in the initial rate of hydrolysis of the heat‐denatured glycinin by a factor of eight compared to the native or unheated glycinin. Molecular weight distribution analysis of the glycinin peptides provided evidence that the glycinin both before and after thermal denaturation produces peptide fragments in three well defined peaks, which can be broadly categorised as those above 30 000, those around 6000 and those below 5000 daltons. Chromatographic analysis of the soluble components of the tryptic hydrolysis showed no differences in molecular weight distribution between samples which had been heated and those which had not.
The use of mutton tallow fat in fish sausages
Authors: Turgut Haluk , Pearson David , Brennan James 
Published: October 2006

AbstractThis work studied the possibility of using mutton tallow fat as an ingredient in fish sausages as an alternative to pork fat. Mutton fat was found to produce an acceptable product. Addition of the fat at two different stages in the chopping cycle resulted in textural changes in the products. In the product containing the mutton fat variation in the time of addition of the fat also influenced the flavour of the product.
G.L.C. study of the essential oil of wild cardamom oil of Sri Lanka
Authors: Rajapakse‐Arambewela Lakshmi S. , Wijesekera Rahule O. B. 
Published: October 2006

AbstractVolatile oil steam distilled from wild cardamoms was analysed by gas liquid chromatography and several significant differences from the expressed oil and the oil of other varieties of cardamom were observed, e.g. cold pressed wild cardamom oil contained no p‐cymene whilst steam distilled oil contained a high percentage. Thujene and cis‐p‐2‐menthen‐1‐ol are constituents reported for the first time.
Carbon dioxide production in soils, under barley, subjected to a range of drought treatments
Authors: Thomas Pritchard D. 
Published: October 2006

AbstractSoil air was sampled daily for a period of 3 months at depths of 10, 20, 30, 40 and 50 cm, in plots cropped with barley; samples were taken from capillary probes and analysed for carbon dioxide using gas chromatography. Changes in carbon dioxide concentration were closely related to the water status of the soil, and were attributed to root respiration. Respiratory response to irrigation occurred in two phases. Early in the season a steady increase coincided with increased leaf area and later transient increases occurred after irrigation. These phases were correlated with yields of straw and grain respectively, showing that root respiration is an important aspect of plant performance. The curves relating yield and carbon dioxide concentration were extrapolated to zero yield to give carbon dioxide values corresponding to microbial respiration.
Grape pigment phenomena: Interpretation of major colour losses during vinification
Authors: Chris Somers T. , Evans Michael E. 
Published: October 2006

AbstractLarge decreases in colour density during the making of red wines, whether by the traditional fermentation on skins or by thermovinification, have not previously been explained in terms of juice and wine composition. The major colour loss is actually due to the extreme instability of deeply coloured pigment structures initially present in the juice extract to ethanol, whereas decrease in anthocyanin content is a minor contributing factor. The consequent decline in colour density during fermentation can be as much as five‐fold under conditions of high pH. Both red and blue chromophoric forms of the anthocyanins, in self‐association and co‐pigmentation with related flavonoid phenolics, are proposed as being present in the juice pigments. The stability of such complexes is ascribed to intermolecular hydrogen bonding forces. The existence of two nearly distinct phases in the accounting of total phenolics during ‘evolution ’of a red wine is emphasised.
The nitrate content and amino acid composition of the xylem fluid of spring wheat throughout the growing season
Authors: Kirkman Michael A. , Miflin Benjamin J. 
Published: October 2006

AbstractThe xylem exudate from the cut stem bases of spring wheat plants grown in a glasshouse were collected at periods during the growing season. The rates of xylem exudation and the concentration of nitrate and various amino acids in the exudate were measured from plants grown with four levels of N and four levels of K. Rates of exudation were linear over 2‐3 h after excision of the stems and were generally increased by N treatment. At most harvests the amount of nitrate‐N in the exudate was less than the total amino acid‐N; although both were increased by increased N nutrition, the effect on the former was greater. Glutamic and aspartic acids were the major components measured when the amino acids were analysed by gas‐liquid chromatography (g.l.c.); however, these were probably present in the exudate as their respective amides. Comparison of the amino acid composition of the xylem exudate from the cut shoot base, with the xylem contents of the final node subtending the ear and of the final seed protein suggested that the majority of the amino acids were either transported to the ear in the phloem or made there from asparagine and glutamine.
Polygalacturonase isoenzymes of fungi involved in the breakdown of sulphited strawberries
Authors: Archer Simon A. , Fielding Anthony H. 
Published: October 2006

AbstractThe polygalacturonases of four fungi, Rhizopus stolonifer, Rhizopus sexualis, Mucor piriformis and Aureobasidium pullulans, suspected of involvement in the breakdown of sulphited strawberries, have been resolved into a number of distinct enzyme forms. These isoenzymes differ from each other with respect to isoelectric points, molecular weights, resistance to extremes of pH and temperature, and susceptibility to inhibitors. The isoenzymes produced by any one organism in culture were identical to those produced in inoculated strawberries, although the relative proportions of the different forms was altered. Ten separate samples of microbially contaminated fruit from commercial sources, all of which subsequently suffered disintegration during storage in sulphite liquor, were analysed for polygalacturonase activity. The main isoenzyme present in each batch had an isoelectric point close to 7.1. Comparisons between the properties of polygalacturonases from field sources and those of known origin, revealed that Rhizopus sexualis was the most likely source organism for nine of the ten enzymes, Rhizopus stolonifer probably being responsible for the tenth. The polygalacturonase of isoelectric point near 7.1 was much more effective at macerating sulphited strawberries than the other isoenzymes tested. It also retained activity considerably longer than the others when added to sulphite liquor. It is concluded that a single polygalacturonase isoenzyme secreted by Rhizopus sexualis was responsible for disintegration of all but one of the strawberry samples examined.
The nutritional quality of some Pakistani wheat varieties
Authors: Khan Mohammed Akmal , Eggum BjøOrn O. 
Published: October 2006

AbstractThe nutritional quality of some improved wheat varieties grown in pakistan was measured chemically (including amino acid analyses) and biologically in n‐balance experiments with growing rats. the protein content ranged from 12.3 to 16.7%. lysine per 100 g protein varied between 2.46 and 2.90%. the protein of chenab‐70, punjab‐76 and barani‐70 contained 16‐18 % more lysine than the sa‐75 having highest content of protein. iron content was highest in pari‐73. the true protein digestibility (td), biological value (bv), net protein utilisation (npu) and net dietary protein calorie percent (ndp cal %) varied between 91‐94 %, 58‐69 %, 54‐63 % and 7.4‐8.8 %, respectively. available carbohydrate, lysine and biological value were lowered in varieties with a higher content of protein.
Simultaneous quantitative determination of sucrose, raffinose and stachyose by invertase hydrolysis and gas—liquid chromatography
Authors: Ford Clive W. 
Published: October 2006

AbstractA method for small‐scale (ca 0.5 mg) quantitative determination of sucrose, raffinose and stachyose is described. After invertase hydrolysis, glucose, fructose and melibiose were estimated by gas‐liquid chromatography of the trimethylsilyl derivatives. Sucrose and raffinose were directly estimated from glucose and melibiose levels, respectively. Stachyose values were calculated from the amounts of fructose remaining after deductions were made for the calculated sucrose and raffinose levels. The accuracy of the method from known saccharide mixtures was 6% for sucrose, 3% for raffinose and 10% for stachyose. The method was also shown to be able to simultaneously determine inositols and inositol galactosides.
Phase equilibria in a ternary system saponin‐sunflower oil monoglycerides‐water; interactions between aliphatic and alicyclic amphiphiles
Authors: Barl Pavol , Roberts Kelvin , Larsson Kåre , Ljusberg‐Wahren Helena , Norin Torbjörn 
Published: October 2006

AbstractThe ternary phase diagram of saponin‐sunflower oil monoglycerides‐water is dominated by an extensive region consisting of a liquid phase. in this micellar solution there seems to be a gradual change from an aqueous to a hydrocarbon type of continuous medium. a lamellar liquid crystalline phase separates these two liquid structures at high water content. a viscous isotropic cubic phase is also observed in this phase diagram which according to its x‐ray diffraction is the same phase as occurring in simple monoglyceride‐water systems.
An automated procedure for the estimation of s‐methylcysteine sulphoxide in kale
Authors: Gosden Anthony F. 
Published: October 2006

AbstractA simple automated method of estimating the anaemia factor (S‐methylcysteine sulphoxide) in forage kale is described. The freeze‐dried sample is treated with a buffered hydrogen peroxide solution and the extract chromatographed on a short ion exchange column before colorimetric estimation with ninhydrin. The method is reproducible, specific and compares well with the use of an automated amino acid analyser.
Modification of leaf protein concentrate by the use of plastein reaction
Authors: Savangikar Vasant A. , Joshi Ramchandra N. 
Published: October 2006

AbstractA new approach has been used to modify the unfavourable organoleptic properties of of lucerne leaf protein (LPC), a protein‐rich concentrate of high nutritive value. This involved an initial peptic hydrolysis of the dark green, gritty and leaf‐flavoured LPC and subsequent re‐incubation of this hydrolysate with additional pepsin. A cream coloured, chocolate‐flavoured, protein‐rich product produced by this plastein reaction was isolated from the second incubate. The various steps involved in this process were optimised with an emphasis on simplest possible techniques. Methods were devised to make more efficient use of the pepsin in the initial hydrolysis and pepsin in the form of an immobilised derivative in paraffin wax has been used. These preliminary studies indicate that more flexibility is offered by plastein reaction for getting a protein‐rich product from leaves of desirable qualities than by other methods used hitherto.
Chemical composition of some forages and various residues from feeding value determinations
Authors: Theander Olof , Åman Per 
Published: October 2006

AbstractNDF, ADF, ‘cellulose’ and IVOMD residues, from feeding value determinations, were prepared from some forages, including straw, alkali‐treated straw, grass and lucerne samples. The crude protein, cellulose, hemicellulose, uronic acid, Klason lignin, lignin and ash contents of these residues and the corresponding original forage samples were determined together with the relative composition of the neutral sugar constituents after acid hydrolysis. Cellulose, hemicellulose and Klason lignin were the main components in the NDF fractions but substantial amounts of crude protein (1–6%) also remained. Cellulose and Klason lignin were the main components in the ADF fractions, but 7–14% of the fractions was hemicellulose and 1–4% crude protein. Cellulose was the main component in the ‘cellulose’ fractions, but they also contained 8–13% hemicellulose, 2–7% Klason lignin and 2–11% ash. The composition of the IVOMD residues showed that cellulose and hemicellulose had been dissolved to about the same amounts (70–80%) and that most of the Klason lignin remained.
Quantitative SDS–PAGE of total protein from different wheat varieties
Authors: Fullington J. Garrin , Cole Earl W. , Kasarda Donald D. 
Published: October 2006

AbstractBuffers containing sodium dodecyl sulphate (SDS) and mercaptoethanol (ME) were used to extract total protein from the flour or single seeds of five different wheat (Triticum aestivum L.) varieties (Scout 66, Red River 68, Bankuti 1201, Atlas 66, and Omar). A dye‐binding analysis for protein was adapted to these extracts. The extracted proteins were separated according to molecular weight (mol. wt) by gel electrophoresis with SDS and the patterns were quantitated by densitometry of the gels, after proteins had been stained with Coomassie brilliant blue R250. The patterns were divided into five different areas corresponding to mol. wt ranges of 63 × 103 and greater (A1), 48–63 × 103 (A2), 40–48 × 103 (A3), 31–40 × 103 (A4), and 8–31 × 103 (A5). The proportions of the total area corresponding to these subareas were compared for the different varieties. Dye absorption was assumed to be directly proportional to protein concentration (in the linear range) with the same proportionality holding for the first four areas (largely storage proteins). The proteins of A5 (largely albumins) were assumed to have a three‐fold greater dye‐binding capacity than the other proteins and a correction to this area was based on this assumption. Red River 68, a variety with strong mixing characteristics, had a comparatively large proportion of its total protein in A3 and a notable peak of mol. wt 46 × 103 in this area. Bankuti 1201 and Omar, with weak mixing characteristics, had comparatively small proportions of their protein in A3, but large proportions in A4 (largely gliadins). Atlas 66 had a comparatively large proportion of its protein in A5 (largely albumins) and a smaller proportion in A4, but there were no strong differences in the pattern that could be related clearly to the high‐protein character of Atlas 66. All the varieties had most of their protein (65–69%) in the mol. wt ranges corresponding to A3 and A4.
Precision in the measurement of meat texture
Authors: Dransfield Eric , MacFie Halliday J. H. 
Published: October 2006

AbstractThe relationships between the level of precision, the variability within muscles and the number of measurements required to assess toughness were quantified in an attempt to rationalise the measurement of meat texture. Variability within M. longissimus dorsi was higher than in other hindquarter muscles of lamb and beef and was less in pork than in beef or lamb. Ten replicate determinations on lamb and beef and seven on pork M. longissimus dorsi would be suited to research work. Under these conditions, 95% of values for each muscle would lie within one‐sixth of the texture scale from the mean for 85% of muscles and would lie within one‐tenth of the texture scale from the mean for 50% of muscles.
The effects of injecting nitrapyrin (‘N‐serve’), carbon disulphide or trithiocarbonates, with aqueous ammonia, on yield and %N of grass
Authors: Ashworth John , Penny Alexander , Widdowson Frank V. , Briggs Geoffrey G. 
Published: October 2006

AbstractNitrapyrin and carbon disulphide (CS2), or sodium or ammonium trithiocarbonate (which evolve CS2 in soil), were injected with aqueous ammonia (NH3) into grassland in three successive seasons at Rothamsted and at Woburn, using a new site each season. Injection was done either in November (‘autumn’), or in the following February or March (‘spring’). When applied in autumn, the inhibitors increased yield and %N of grass after the mild, wet winter of 1974‐75, but had little or no effect in the two subsequent seasons. These effects are consistent with rates of nitrification of the injected NH3, estimated by KC1 extraction of soil taken from injection slits, and with winter rainfall. When inhibitors were applied in spring, yields were consistently improved at Rothamsted but depressed at Woburn. All effects were small. Nitrapyrin or CS2, injected with aqueous NH3 into grassland in autumn, reduces nitrogen losses that occur in winter. However, judging from grass yields, in these experiments (in south‐east England) losses were only a small fraction of the dose of N applied. Injecting these inhibitors with NH3 in spring can delay nitrification and increase the persistence of the injected N, but this will not necessarily increase yield.
A rapid method for the determination of sulphur dioxide in dehydrated vegetables
Authors: Wedzicha Bronislaw L. , Bindra Navjit K. 
Published: October 2006

AbstractA rapid method for the determination of sulphur dioxide in dehydrated cabbage, carrot, peas and potato, based on the well‐established Monier Williams distillation technique, is described. Distillation time is reduced to 5 min and sulphur dioxide in the distillate is determined colorimetrically. Recoveries of the additive were comparable with those by the conventional distillation technique.
Changes in the aggregate stability of a sandy loam effected by growing roots of perennial ryegrass (Lolium perenne)
Authors: Reid Jeffrey B. , Goss Michael J. 
Published: October 2006

AbstractThe effect on aggregate stability of the activities of roots of perennial ryegrass and their associated microflora was investigated using a structurally unstable sandy loam. Growth of ryegrass for only 4 weeks caused a significant increase in aggregate stability as measured by turbidimetric and wet sieving analyses. This effect was most strongly associated with the larger aggregates. Release of organic substances from the roots was the most likely cause of this increase.
An insect bioassay to evaluate feed barley of different lysine content
Authors: Loschiavo Samuel R. 
Published: October 2006

AbstractNewly hatched larvae of the confused flour beetle, Tribolium confusum Duval were reared individually until pupation on ball‐milled samples of five lines and two cultivars of feed barley of known lysine content. The period of larval development ranged from almost 20 to 23.7 days. It was significantly shorter (P < 0.01) on the three lines containing the highest amounts of lysine (4.42–4.55 g lysine 100 g‐1 protein) than on the two lines and two cultivars with the lowest levels of lysine (3.38–3.86 g lysine 100 g‐1 protein). There was a high correlation between the mean duration of larval development and lysine content (r = −0.81 and −0.94 for lysine 100 g‐1 protein and lysine 100 g‐1 sample, respectively). It is concluded that the flour beetle bioassay is a reliable and relatively rapid and economical method for screening lines in a barley breeding programme and for evaluating protein quality on the basis of lysine content.
Seasonal variations in the chlorogenic acids content of tea
Authors: Ullah Mohammed R. , Jain Jinesh C. 
Published: October 2006

AbstractQuantitative estimation of chlorogenic acids in tea leaf (Camellia sinensis) at different stages of its development and during the harvesting season by application of thin layer chromatography has revealed that the stem contains the highest concentration of the acids. The concentration of the acids in plucking shoots, which comprise the terminal two leaves and the growing bud, varies during the harvesting season and is maximum in the monsoon season.
Gas chromatography‐mass spectrometry of nitriles, isothiocyanates and oxazolidinethiones derived from cruciferous glucosinolates
Authors: Spencer Gayland F. , Daxenbichler Melvin E. 
Published: October 2006

AbstractHydrolysis/autolysis of the glucosinolates found in wild and cultivated cruciferous plants can yield a variety of nitrogenous compounds for the alkyl or aryl moiety. These products include nitriles, isothiocyanates and oxazolidinethiones, all of which may present potential hazards in foods and feeds. More than 70 glucosinolates are known, and almost all the hydrolysis products are amenable to analysis by gas chromatography. The reaction can proceed in different ways, depending upon the conditions of hydrolysis or treatment of the plant during harvest or storage, and confirmation of the identifications made by retention data is sometimes needed. Gas chromatography‐mass spectrometry can usually provide this additional structural information. Spectra of alkyl or aryl nitriles and isothiocyanates that contain other functional groups (hydroxyl, episulphide, methylthio, sulphinyl, sulphonyl) and oxazolidinethiones are presented and discussed.