bluuebunny/crossref_metadata_2025_split huggingface dataset:
Nutrient imbalances in tomato plants and acid phosphatase activity in the leaves
Authors: Besford Robert T. 
Published: November 2006

AbstractTomato plants were grown in sand for 5 weeks and received one of fifteen different nutrient solutions in which the concentrations of various elements were either reduced or increased individually, relative to their concentration in a complete nutrient solution, and the acid phosphatase activity in extracts from the young, fully‐expanded leaves was determined. When expressed on a fresh weight basis, only in the P‐deficient plants was the activity significantly increased with a degree of confidence better than P=0.05; a slight increase occurred in extracts from the plants suffering from B toxicity, but this was only significant at P=0.1. There were no increases in acid phosphatase activity with deficiencies of N, K, Ca, Mg, B, Cu, Fe, Mn, Mo or Zn; or with toxicities of Cu, Mn or Zn. When expressed on a protein N basis, only N and P deficiencies increased the acid phosphatase activity. It is proposed that the acid phosphatase activity of the leaves could be used as an indicator of P deficiency in the tomato.
Effect of rapeseed meal on hepatic trimethylamine oxidase activity in the domestic fowl in relation to egg taint
Authors: Pearson Arthur W. , Butler Edward J. , Frank Curtis R. , Roger Fenwick G. , Hobson‐Frohock Anthony , Land Derek G. 
Published: November 2006

AbstractShaver 585 hens were classified as ‘tainters’ or ‘non‐tainters’ according to their ability to produce eggs tainted with trimethylamine (TMA) when fed a diet containing 10% rapeseed meal (from Brassica napus). All were then fed this diet, or one containing an equivalent amount of soya‐bean and fish meals for 16 weeks. Hepatic microsomal TMA oxidase activity was much lower in the rapeseed groups and was particularly low in the ‘tainters ’The apparent Michaelis constant of the enzyme was considerably higher in the rapeseed groups suggesting interference with the access or binding of the substrate. It was concluded that ‘tainters ’have an inherently low capacity for synthesising TMA oxidase and that the drastic reduction in its activity, which occurs when rapeseed meal is fed, allows TMA to pass into the egg. Preparations of the enzyme from ‘tainters ’and ‘non‐tainters ’on the control diet were strongly and similarly inhibited by sinapine in vitro and their apparent Michaelis constants were increased about six‐fold. Acetone and methanol extracts of rapeseed meal had a similar effect which was attributable to their sinapine content. Another inhibitor appeared to be present in a low sinapine fraction obtained by passing an aqueous solution of the methanol extract over a cation exchange resin.
Characterisation and differentiation of grape brandies by multiple discriminant analysis
Authors: Schreier Peter , Reiner Ludwig 
Published: November 2006

AbstractGas chromatography has shown that clear, quantitative differences exist between the various flavour constituents of German and French grape brandies as well as French cognacs. The amounts of some selected flavour compounds from 24 grape brandies have been submitted to multiple discriminant analysis. Discriminant analysis was carried out in three parts corresponding to the column chromatographic pre‐separation of volatile compounds into three fractions (I: non‐polar compounds; II: oxo compounds; III: hydrophilic substances). Using the components of fraction I a statistically highly significant differentiation between French cognacs and the remaining groups of grape brandies was obtained. With the components of fractions II and III some misclassifications occurred. Only after employing all the constituents of fractions I‐III was a statistically highly significant separation between French and German grape brandies as well as the group of cognacs achieved. Among the esters predominantly the ethyl esters of octanoic, butanoic, 2‐furanoic and 2‐hydroxy‐isocaproic acid contributed towards the separation and classification of individual groups. The best differentiation was given by the contents of 1‐octanol and damascenone.
The relative importance of fungi in the breakdown of commercial samples of sulphited strawberries
Authors: Dennis Colin , Davis Richard P. , Harris Jane E. 
Published: November 2006

AbstractThe incidence of strawberry spoilage fungi in commercal plantations and on commercially harvested fruit from three different strawberry growing areas (East Norfolk, Wisbech area, County Wexford) were studied in relation to breakdown of sulphited fruit from these areas. Botrytis cinerea and Mucor piriformis were present on fruit from most plantations in the three areas whereas Rhizopus species were more prevalent on fruit from the Wisbech area. A higher proportion of stored fruit from the Wisbech area was spoiled by the Rhizopus spp., especially R. sexualls, whereas M. piriformis predominated on fruit from East Norfolk and County Wexford. A greater proportion of the sulphited fruit from the Wisbech area showed softening and disintegration which coincided with both a higher incidence of R. sexualis and of sulphited liquors showing detectable pectolytic activity. Comparison of the effect of the pre‐harvest fungicides Elvaron, Mildothane and Daconil, showed a similar incidence of M. piriformis and Rhizopus spp. on the fruit and subsequently there were no consistent differences in the amount of breakdown of sulphited fruit from the different treatments. A delay in sulphiting after the fruit had been harvested, especially when fruit was held at 15°C, usually resulted in complete disintegration during subsequent storage. The importance of reducing the interval between harvesting and sulphiting to a minimum is discussed together with other factors which may reduce the incidence of breakdown of sulphited fruit.
Factors involved in the preparation of sunflower milk
Authors: Ferber Carol E. M. , Cooke Rodney D. 
Published: November 2006

AbstractHomogenisation of sunflower seed in water gave oil and protein dispersibilities of about 50% and produced emulsions which creamed readily (stability rating of less than 10%). Mild papain proteolysis (0.05% w/v for 30min at 30°C) of the homogenates increased these dispersibilities to 70 and 85%, respectively, the stability rating to almost 90% and improved the heat stability of the emulsions. These changes were accompanied by a decrease in the molecular weights of the sunflower proteins (monitored by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis) and an increase in the albumin:globulin ratio. Extended proteolysis reduced protein functionality in these emulsions. Papain treated sunflower meal homogenised with oil gave similar results. Mixed emulsions derived from sunflower seed mixed with a smaller proportion of soya or groundnut had improved emulsion stabilities. Bland, off‐white, stable sunflower milks can be prepared by a combination of proteolysis and admixture with other vegetable proteins. These have similar emulsion stabilities to that of soymilk.
Effects of ph and neutral salts on the formation and quality of thermal aggregates of ovalbumin. A study on thermal aggregation and denaturation
Authors: Hegg Per‐Olof , Martens Harald , Löfqvist Bo 
Published: November 2006

AbstractThe effect of NaCl and CaCl2 on the aggregation and denaturation temperature of ovalbumin was examined in the pH interval 3‐11. It was found that ovalbumin had maximal thermal stability between pH values of 6‐10. NaCl did not affect the denaturation temperature, while a small decrease was observed with CaCl2 even at the low concentration range investigated. Both salts extended the pH interval of thermal aggregation, but at the alkaline side of the isoelectric point CaCk suppressed the aggregation temperature more than did NaCl. The aggregation properties of S‐ovalbumin were also investigated and found to be similar to those of ovalbumin, although aggregation occurred at a higher temperature level. The quality of the aggregates was described by their dry matter content. Aggregates appeared as transparent gels, opaque gels, gel‐like precipitates and precipitates. The addition of NaCl gave predominantly gel aggregates at the alkaline side of the isoelectric point, while precipitates dominated when CaCl2 was added. Gelling is an intermediate phenomenon which occurs between the two extremes of precipitating and non‐aggregating conditions. Special conditions, in terms of electrostatic repulsion between the protein molecules, are required for gelling, which could be achieved by manipulating with pH, type of salt, salt concentration or added detergent. The difference between aggregation and denaturation temperature correlated with the dry matter content of the aggregates formed. When aggregation temperature was well below denaturation temperature, the resulting aggregates had a high dry matter content (precipitates). Gelling, on the other hand, was observed at an aggregation temperature equal to or above the denaturation temperature.
Studies in electrical stimulation: Effect of neuromuscular blocking agents in lamb
Authors: Devine Carrick E. , Chrystall Brian B. , Davey C. Lester 
Published: November 2006

AbstractA study has been made of the effects of the neuromuscular blocking agents curare, gallamine or suxamethonium on the glycolytic responses of lamb muscles electrically stimulated, either directly or via their nerve supply. Neuromuscular blockers completely abolished all mechanical and glycolytic responses to indirect stimulation but had no effect on responses elicited by direct stimulation. A functioning nervous system is therefore not essential for the full effects of stimulation to be realised. This conclusion applies to whole carcasses and isolated lamb legs. The death struggle of normal control lambs can cause, in some cases, a degree of internal stimulation resulting in a low initial pH and an increased rate of pH fall, which may be sufficient to mask the effects of electrical stimulation.
Variations of cellular nitrogen components of different yeasts during growth
Authors: Martini Alessandro , Martini Ann E. , Miller M. W. 
Published: November 2006

AbstractThe amino acid composition of whole cells of eight yeast species together with protein and RNA contents were determined at three selected points of a growth curve. Total nitrogen and crude protein contents showed a decrease during the growth cycle, while true protein concentrations appeared to be more stable. RNA contents decreased in the stationary phase. Variability was negligible for overall amino acid patterns from different phases of growth.
Comparison of the contribution to soil organic matter fractions, particularly carbohydrates, made by plant residues and microbial products
Authors: Murayama Shigetoshi , Cheshire Martin V. , Mundie Charles M. , Sparling Graham P. , Shepherd Harry 
Published: November 2006

AbstractSoil was incubated with 14C‐ryegrass or 14C‐glucose, fractionated and the distribution of radioactivity in six fractions and in their constituent sugars was compared. The fractions were (1) the light fraction (d < 2.00), (2) heavy fraction which was subdivided into (3) HCl soluble, (4) humic acid, (5) fulvic acid, and (6) humin. Sugars were released from soluble fractions by hydrolysis with 0.5M H2SO4, and from insoluble fractions by hydrolysis with 2.5M H2SO4 and 12M H2SO4 followed by 0.5M H2SO4. The light fraction contained the greater part of the radioactivity and the sugars in both types of incubation. The proportion of the radioactivity accounted for by sugars in the light fraction of the ryegrass incubation, initially 44%, decreased to 30% after 6 months incubation and to 19% after a year. In one of the glucose incubations, done with soil that had been dried prior to remoistening to 25% w/w and incubating, the proportion was 17% after incubation for one month; in the other, done on soil that had not been given a drying treatment and had a 35% w/w moisture content, it was 32%. In the ryegrass incubation, the sugars with the greatest specific activities were present in the light fraction. In contrast, in the glucose incubation, sugars in the HCl‐soluble, fulvic and humic fractions had the highest specific activities. Carbon from ryegrass contributed more to the humic acid and humin fractions of the soil than did the carbon from glucose, whereas carbon from glucose made a greater contribution to the acid‐soluble organic matter.
Reversed‐phase high performance liquid chromatography determination of ochratoxin a in flour and bakery products
Authors: Osborne Brian G. 
Published: November 2006

AbstractA reversed‐phase high performance liquid chromatography procedure for the analysis of ochratoxin A in flour and bakery products is described. Samples are extracted and purified by the method of Roberts and Patterson followed by further clean‐up by back extraction of the toxin into sodium bicarbonate and re‐extraction into chloroform after acidification. The extracts are chromatographed using a Lichrosorb R P8 10μm column and mobile solvent, 55% acetonitrile in 0.1% aqueous orthophosphoric acid at a flow rate of 1 ml min−1. The height equivalent to a theoretical plate under these conditions is 0.08 mm, the average recovery is 46% and the overall sensitivity of the method is 0.5‐1.0 μg kg−1. When the toxin was added to flour samples which were subsequently baked into bread it was recovered without decomposition; when the experiment was repeated with biscuit baking however, about two‐thirds of the toxin was destroyed or immobilised.
Further purification and characterisation of a new amylase found in barley
Authors: Macgregor Alexander W. , Daussant Jean , Niku‐Paavola Marja‐L 
Published: November 2006

AbstractAn amylase, previously detected in barley and described as a new barley amylase, has been further purified by immuno‐affinity and ion exchange chromatography on CM‐cellulose Analysis by isoelectricfocusing and immunochemical techniques showed that thses enzyme preparation did not contain the normal α‐ and β‐amylases usually found barley and malt. The enzyme had a very low isoelectric point (ca pH 3.0) and was identified as an α‐amylase on the basis of its action pattern on amylose.
Progress in protein quality of maize
Authors: Eggum Bjørn O. , Villegas Eva M. , Vasal Surinder K. 
Published: November 2006

AbstractThe protein quality of some improved protein quality maize varieties grown in Mexico was measured chemically (including amino acid analyses) and biologically, in N‐balance experiments with growing rats. The protein content ranged from 10.61 to 12.84%. Lysine 100 g−1 protein varied between 2.63% for a normal variety to 4.18% for one of the improved varieties. The tryptophan content in the improved varieties was increased by 40‐100%. There was a highly significant (P<0.001) positive correlation (r=0.98) between biological value and lysine 100 g−1 protein whereas the relationship between protein and available carbohydrate was not significant. True protein digestibility was very high and above 95% in all samples. Biological value, however, was higher by 10‐15 percentage units in the improved materials compared to the normal maize.
Extraction of nitrogenous constituents from Leguminosae spp. Comparison of solubility characteristics for different species and the effect of processing conditions on protein concentrate yield
Authors: Kazazis Ioannis , Kalaissakis Perikles 
Published: November 2006

AbstractStudies were made on the solubility of nitrogen from vetch (Vicia sativa), horse bean (Vicia faba minor), pea (Pisum sativum) and lupin (Lupinus albus) seeds. With a fixed meal:solvent ratio, N‐solubility is greatly increased when the pH of dispersion increases, until a pH value between 6.1‐7.9 is reached. Using a fixed quantity of alkali (g NaOH kg−1 seed meal) the pH of the suspension was kept constant. This pH was lowest with lupins and highest with vetch. The same held for solubilisation of nitrogen. For all four species, there seems to be a critical quantity of alkali below which N‐solubility is poor, while above it there is little improvement. With a fixed pH of dispersion, increasing meal: solvent ratio from 10 to 50% resulted in a small decrease in N‐solubility. For protein concentrate production, alkali solubilised substances were separated from the residual meal by centrifugation. The oven‐dried concentrates had protein contents of 63‐75%. Total protein and dry matter yield of protein concentrates (both on dry seed meal basis) ranged from 10.9 to 30.9 and from 22.6 to 49.6%, respectively, depending on seed species and conditions of extraction. In all cases yield was higher in concentrates from lupin seeds. The mineral content of protein concentrates was approximately twice that of their raw material, except for sodium.
The use of chromic oxide as a food marker —a warning
Authors: Steele William , Clapperton John L. 
Published: November 2006

AbstractFour mixtures of ground barley and soya bean meal were prepared; the first had no further additive, the second had 10% soya bean oil, the third 0.05% chromic oxide and the fourth both 10% soya bean oil and 0.05% chromic oxide. Each of these mixtures was then dried in three ways: at 30°C in vacuo and at 60 and 100°C in a forceddraught oven. The total fatty acid content and the fatty acid composition of each sample was determined either by direct esterification of the fatty acids with methanolsulphuric acid or by extraction into chloroform‐methanol followed by esterification with sodium methoxide. When the mixture containing both oil and chromic oxide was heated at 100°C, about 25% of the polyunsaturated fatty acids were lost when they were directly esterified and about 50% when the fat was first extracted from the mixture. It is concluded that this loss is probably due to oxidation of the polyunsaturated fatty acids by the chromic oxide and that the additional loss observed when the extraction method was used is due to partial insolubilisation of the triglyceride by these oxidised fatty acids.
Correction for seed‐phosphorus effects in L‐value determinations
Authors: Brookes Philip C. 
Published: November 2006

AbstractMeasurements of the specific activity of plants grown in 32P‐labelled soils have frequently been used to estimate soil labile phosphorus (L‐values). It is usually assumed that the plant‐P uptake is totally derived from soil‐P. The contribution of seed‐P to plant‐P uptake and L‐values is seldom considered. This paper describes results of an experiment which measured the effects of seed‐P on L‐values and how correction for seed‐P effects may be made when only the tops of plants are analysed. L‐values were obtained from three harvests of ryegrass grown in three soils of very low, low and medium P status (soils I, II and III), containing 4, 14 and 37 mg initial NaHCO3‐soluble P kg−1 soil, and supplied with increasing amounts of added P. Ryegrass, supplied with increasing amounts of 32P‐labelled 31P, was simultaneously grown in P‐free sand, under identical experimental conditions to the soil‐grown plants. The seed‐P in the tops of the sand‐grown plants, at increasing dry matter yields, was calculated and used to make appropriate corrections for seed‐P in the tops of soil‐grown plants. After correction for seed‐P effects, L‐values were reduced at the first harvest by 69% in soil I, 18% in soil II and 10% in soil III, at the second harvest by 27, 11 and 5%, and at the third harvest by 18, 6 and 4%, respectively. Increasing the amount of added P to soil‐grown plants also caused some reduction in L‐values in soil I but the effect was much less in soils II and III. The reduction in L‐values at higher rates of added P in soil I was probably a result of increased P uptake diluting the effects of seed‐P. In the other two soils, plant‐P uptake was much greater, at all rates of added P, and this effect was very small.
Studies on dietary fibre. A method for the analysis and chemical characterisation of total dietary fibre
Authors: Theander Olof , Åman Per 
Published: November 2006

AbstractA procedure for the analysis of total dietary fibre (including non‐starchy polysaccharides and Klason lignin) is described. The method consists of extraction of homogenised and/or milled foodstuffs with 80% ethanol and chloroform, and analysis of acidic and neutral polysaccharide constituents, starch and Klason lignin in the residue. Uronic acid constituents were determined by a decarboxylation method, neutral sugar constituents as alditol acetates by a gas‐liquid chromatographic method, starch by an enzymic method, and Klason lignin gravimetrically. The sum of anhydrosugars, anhydrouronic acids and Klason lignin from which the starch content is subtracted provides a measure of the total dietary fibre. The method described is reproducible, fairly rapid and gives informative quantitative characterisation of the fibre constituents.
The potential of peapods as food thickeners
Authors: Taylor Andrew J. , Pritchard Susan 
Published: November 2006

AbstractPeapods were de‐esterified to give a crude powder which contained low‐methoxyl pectin. Analysis showed that the degree of esterification was reduced substantially from around 60% to about 10%. When this powder was incorporated into a canned minced‐beef product in the presence of calcium ions, a gelled product resulted and the degree of gelling was dependent on the amount of powder added. Results from a taste panel indicated that the taste of the peapod thickener was acceptable.
Deterioration of sunflower seed oil under simulated frying conditions and during small‐scale frying of potato chips
Authors: Peers Kenneth E. , Swoboda Peter A. T. 
Published: November 2006

AbstractThe changes occurring in sunflower seed oil under simulated frying conditions and during potato chip frying were monitored. The changes monitored were in: (a) fatty acid composition, (b) triglyceride content, (c) octanoate content, (d) titratable acidity, and (e) colour. To simulate frying conditions either argon or air, with or without steam, was bubbled through the hot oil. For the frying of potato chips, two methods of frying were used, viz continuous frying throughout 1 day and intermittent frying over a total of 10 days. It was found that whenever the hot oil was exposed to air, whether during simulated frying or the frying of potato chips, there was evidence of oxidative deterioration. Steam appeared to have an antioxidant effect in the simulated frying experiments. In all experiments the molar yield of acidity was comparable in magnitude with that of the octanoate. The correlation of octanoate production with the losses of linoleate and triglyceride is discussed.