bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lipid distribution and recovery during salt fractionation of cod muscle
Authors: Sheltawy Ayman , Olley June 
Published: November 2006

AbstractLipids and particularly free fatty acids have been implicated in the denaturation of fish muscle proteins in the frozen state. A fuller understanding of this phenomenon can only be obtained with knowledge of the distribution of lipids at the subcellular level and of their behaviour when muscle proteins are isolated.Attempts were made to determine the lipid distribution between myofibrils, supernatant and subcellular particles and to follow the extraction of lipid during the preparation of actomyosin and structural lipoproteins.It was found that whole cod muscle homogenates incubated at 0° for 24 h do not show phospholipase activity. Separation of cell particulate matter and supernatant by centrifugation causes considerable hydrolysis and loss of phospholipids even after 2 h at 0°. The losses are enhanced by time and by the extraction of proteins and accompanying lipids into strong salt solutions. Phospholipase‐C‐like activity appears to cause a considerable proportion of the lipid loss. These phenomena, which are thought to be largely due to oxidation, are not observed in the summer months.Attempts to determine the lipid distribution in tissues by subcellular fractionation when lipid recovery is not quantitative may lead to seriously erroneous conclusions.
Ornithine, putrescine and cadaverine in farm silage
Authors: Macpherson H. T. , Violante P. 
Published: November 2006

AbstractA method is described for the determination of ornithine, putrescine and cadaverine in silage, together with their parent arginine and lysine. Large amounts of diamine are present even in what is regarded as ‘good’ silage and there is often almost complete disappearance of arginine and lysine. The sole exception is silage of very low pH, and it is suggested that the rate of fall of pH in the early stages of the fermentation is more important than the final pH.
Analysis of crops and soils for residues of 2,6=dichlorobenzonitrile (dichlobenil) and 2,6=dichlorothiobenzamide (chlorthiamid). II.—Results
Authors: Beynon K. I. , Davies L. , Elgar K. 
Published: November 2006

AbstractCrops and soils from a large number of field trials have been analysed for residues of 2,6dichlorothiobenzamide (chlorthiamid) and for residues of 2,6‐dichlorobenzonitrile (dichlobenil).The thiobenzamide is converted to the benzonitrile after application to the soil and only a small percentage of the material applied initially remains unchanged after 4 weeks. However, both the benzonitrile and the thiobenzamide are of similar low mammalian toxicity.The initial half‐life of the ‘total nitrile’ residues (the thiobenzarnide + the benzonitrile) is, on average, near 4 weeks but varies from 1 to 12 weeks depending on the locality, soil type, climate, dosage level and formulation.The penetration of the herbicide into soils of different types is considered and it is shown that in sand, loam, and clay, residues in the 4–12 in. layer are less than 10% of the residue at the same time in the 0–4 in. layer.Residues of the thiobenzamide and the benzonitrile could not be detected in a very wide range of crops (other than rice) harvested at 2–6 months after soil applications of the thiobenzamide at 1–16 lb/acre. In rice grains, where the plants can be in intimate contact with the herbicide, the ‘total nitrile’ residues did not exceed 0·05 ppm.
A technique for the study of the baking process, and its application to the effect of fat on baking dough
Authors: Elton G. A. H. , Fisher N. 
Published: November 2006

AbstractDetails of a time‐lapse cinematographic technique for the study of baking phenomena are presented. Application of the technique to the study of the effect of fat on the rise of mechanically developed dough during baking is described, showing that doughs containing fat rose more rapidly, and for a longer time, than corresponding doughs without fat. Significantly lower loaf weights resulting from the use of fat are shown to be due to the greater size of loaves from fat‐containing doughs rather than to a specific effect of fat.
Isolation and characterisation of wheat flour proteins. III.—Amino‐acid composition of Sephadex‐gel fractionated wheat flour proteins
Authors: Waggle D. , Deyoe C. W. , Pomeranz Y. 
Published: November 2006

AbstractWheat flour proteins were extracted with 0·05M‐acetic acid, 0·01M‐sodium pyrophosphate buffer, pH 7·0, and 0.05M‐acetic acid after pyrophosphate buffer, and were fractionated by Sephadex‐gel filtration. Seventeen amino‐acids were determined by ion‐exchange Chromatography in hydrolysates of 19 protein extracts and fractions. Concentrations of amino‐acids with ionisable cationic chains and with hydroxylic groups, and of cystine, glycine, alanine, valine, leucine and methionine were higher, and of dicarboxylic acids, and their amides, and of proline were lower, in the pyrophosphate‐ than in the acetic acid‐extracted proteins. The distribution of amino‐acids in Sephadex‐gel separated fractions depended on the elution volume of the fraction. It was affected also by the system used in extracting the proteins from the flour and by the presence of salt‐dispersible proteins in the acetic acid‐extractable proteins.
A qualitative method of assessing the available nitrogen, potassium and phosphorus in the soil
Authors: Cullimore D. R. 
Published: November 2006

AbstractA technique for the bioassay of the nitrogen, phosphorus and potassium in the soil using a filamentous alga Hormidium flaccidum as the plant indicator, is described, and in preliminary tests used qualitatively to evaluate the available nitrogen, potassium and phosphorus in soil which had been used in field crop or glasshouse trials.Qualitatively, the prediction accuracy for phosphorus and nitrogen was correct for 77% of the total samples assayed for each element, while for potassium 89% of the results were correctly predicted. Most of the incorrect predictions were falsely indicating an adequate amount of nutrient in the soil. Causes of this are discussed.
The assessment by bioassay using algae of the plant‐available sulphur in the soil
Authors: Cullimore D. R. 
Published: November 2006

AbstractTwo methods of assay using algae are discussed: the Tchan method and a paper ‘disk’ method. The effects of sulphur concentration, soil dilution and direction of illumination (above or below the culture medium) are studied. Both methods were useful for indicating deficiency in a sulphur‐deficient soil. In the Tchan method, 50 ppm of sulphur as sulphate in the soil was adequate to promote new optional growth and 10–12 ppm in the ‘disk’ method.
Determination of magnesium in soil extracts by atomic absorption spectroscopy and chemical methods
Authors: Williams T. R. , Wilkinson B. , Wadsworth G. A. , Barter D. H. , Beer W. J. 
Published: November 2006

AbstractMagnesium, extracted from 244 soils using a range of extractants, was determined by (i) atomic absorption spectroscopy and (ii) a number of standard chemical techniques. From an examination of the results, atomic absorption spectroscopy was shown to offer a rapid and reliable method for the determination of magnesium and to have definite advantages over the chemical methods in a number of respects. The atomic absorption technique was distinctly superior for estimating low magnesium levels in the extracts, which correspond to deficiency levels in soils as far as crops and livestock are concerned.Ammonium nitrate appeared to be the most consistent extractant over a wide range of soils. For calcareous soils, acidic extractants produced higher magnesium values than the neutral type, due to the solution of free carbonates. The narrow soil/extractant ratio and a short shaking time for the Morgan's II method however, overcame this disadvantage on calcareous soils.
Kaffircorn malting and brewing studies XIV.—Mashing with kaficorn malt: Factors affecting sugar production
Authors: Novellie L. 
Published: November 2006

AbstractThe effects of temperature, time, pH, diastatic power, malt/grain ratio and nature of the substrate on the production of sugar by sorghum malts have been investigated. The optimum temperature for sugar production is 60°. Although sugar production decreases with increasing acidity of the mash, yields are still appreciable. sorghum malt being more active than barley malt under such conditions. With malts of diastatic powers up to 25 K.D.U./g the substrate is in excess; with diastatic powers of 45 K.D.U./g or greater, the amylases are in excess. The use of grain adjuncts permits the control of the enzyme/substrate ratio. The optimum malt/grain ratio lies between 1:3 and 1:2 at pH 6·3 and is a reflection of the ratio of ungelatinised to gelatinised starch and the affinity of the amylases for these two forms of the substrate.
Fermentation products in bread flavour and aroma
Authors: Collyer Dorothy M. 
Published: November 2006

AbstractProducts of yeast fermentation are widely believed to be important in bread flavour, although there is little evidence for this.In taste panel triangular tests, bread made from dough with a high level of fermentation products was compared with control bread. The difference in crumb flavour was rarely statistically significant (5 % level), although bread odour was affected. There was no effect on crust flavour.Where fermentation products did have an effect, this was an adverse one according to panel preference figures.The sensitivity of the panel was tested and considered to be satisfactory with respect to salt, sugar and quinine levels in bread.
Automated analysis of total nitrogen in solid biological material
Authors: Siriwardene J. A. De S. , Thomas A. J. , Evans R. A. , Axford R. F. E. 
Published: November 2006

AbstractAn automated method for determination of total nitrogen in solid biological material is described. The use of homogenised suspensions of material to be analysed is recommended in estimations of organic nitrogen. Dried ground material was found to be unsuitable because of losses of nitrogen during drying of sample material. The results obtained with this method were both accurate and highly reproducible.
Fixation of added ammonium and nitrification of fixed ammonium in soil clays
Authors: Blasco M. L. , Cornfield A. H. 
Published: November 2006

AbstractUnder wet conditions there was no fixation of added ammonium by soil‐clays (< 2μ fraction) extracted from Colombian soils. The extent of average fixation by the clays was approximately in the ratio 1 : 12 : 16, when air‐drying, oven‐drying (100°), and five cycles of wetting and oven‐drying were used. The highest fixation occurred in clays which contained montmorillonite and the lowest in those which contained kaolinite as the main clay minerals.The extent of nitrification of fixed ammonium during incubation under aerobic conditions for 6 weeks ranged from 6% to 88% of the fixed ammonium, and was not related to the main types of clays present.
Changes in the free amino and other nitrogen compounds in stored beef muscle
Authors: Gardner G. A. , Stewart D. J. 
Published: November 2006

AbstractChanges in the levels of 21 amino compounds, ammonium‐N and urea‐N. during the storage of fresh beef at various temperatures have been investigated. The meats were also subjected to bacteriological analysis. Glutathione and glutamine were found to decrease in the meats during storage, while most other amino‐acids, notably glutamic acid and tryptophan, increased. The increase in glutamic acid appeared to be related to the microbial numbers in the meats. On the other hand, the increase in tryptophan seemed directly related to the time and temperature of storage. There was an initial increase in urea‐N followed by a gradual disappearance of this compound from the stored meats. Ammonium‐N did not rise significantly until the stage of incipient spoilage had been reached.
Soluble oxalates, ascorbic and other constituents of rhubarb varieties
Authors: Allison R. M. 
Published: November 2006

Abstract(1) The petioles of ten commercial lines of rhubarb have been analysed for dry matter. ascorbic acid, titratable acidity, soluble and insoluble oxalate and soluble carbohydrate at three times during the 1958–59 harvest season.(2) Strong varietal characteristics were noted for acidity, oxalates and soluble carbohydrates.(3) Acidity and oxalate content were strongly influenced by the harvest date.(4) Ascorbic acid content while influenced by variety did not behave consistently with respect to harvest date.(5) The distribution of acid function with maturity and senescence is discussed and merit evaluations on the varieties attempted.
Pesticide residues in foodstuffs in Great Britain. I.—Introduction
Authors: Lee D. F. 
Published: November 2006

AbstractOficial studies of the problem of residues of pesticides in foodstuffs in Great Britain are conducted under the direction of the Panel on Residues of Pesticides in Foodstuffs. The origins of this Panel and the criteria by which food/pesticide combinations are selected for study are described. This paper serves as a general introduction to a series of papers in which the results of individual studies are to be given.
The fate of some organochlorine pesticides on leaves
Authors: Harrison R. B. , Holmes D. C. , Roburn J. , Tatton J. O'G. 
Published: November 2006

AbstractApple trees were sprayed with commercial formulations of the organochlorine pesticides aldrin, endrin, dieldrin, endosulfan, gamma‐BHC, DDT and TDE. Samples of leaves were taken at approximately fortnightly intervals up to three months and examined for the presence of both the unchanged pesticides and their conversion products. Deposits resulting from the application of emulsifiable concentrates were more persistent than those from the same pesticides applied as dispersible powders. The dieldrin and DDT emulsifiable concentrates gave the most persistent deposits, residues taking eleven weeks to fall to below 5% of the initial deposits. Only aldrin, dieldrin and endosulfan gave significant amounts of ultraviolet irradiation products. Details are given of the experimental work undertaken on the characterisation of two previously unknown conversion products, both of which are of similar toxicity to, but more persistent than their respective parent compounds.
Long term storage of wheat.—II.
Authors: Pixton S. W. , Hill S. T. 
Published: November 2006

AbstractFurther results are given for changes in wheat being stored for a period of 10 years or more under conditions such as might be used for long‐term commercial storage. The effects of low temperature and low oxygen tension, singly and in combination, on the changes in the chemistry and in the baking and physical characteristics of the doughs occurring during storage are being studied.The present paper reports and discusses the changes that have taken place in grain that has been stored for a total period of eight years under the four conditions of the experiment.
Effect of pasteurisation on the chemical composition of liquid whole egg. I.—Development of a scheme for the fractionation of the proteins of whole egg
Authors: Parkinson T. L. 
Published: November 2006

AbstractThe proteins of whole egg may be separated into soluble and insoluble portions by dialysis against glycine solution followed by centrifugation at a high speed. The soluble proteins can then be resolved into at least twelve fractions by ion‐exchange chromatography on diethylaminoethyl‐cellulose, using stepwise elution with dilute glycine‐phosphate buffer solutions containing increasing concentrations of sodium chloride. Further examination has shown that most of the fractions contain more than one protein, and some tentative identifications have been made. The insoluble proteins can be dissolved in a relatively strong phosphate buffer and fractionated on diethylaminoethyl‐cellulose in a similar way. Separate examinations of white and yolk indicated that the soluble proteins of whole egg are predominantly the same as those of the white, and also showed certain differences between whole egg and the separated white and yolk that could be attributed to some form of protein association in mixed whole egg. An initial experiment has suggested that the method described will reveal differences between raw and pasteurised egg.
The maltose figure of flour as affected by additions of malt and fungal amylase
Authors: Dodds N. J. H. , Knight R. A. 
Published: November 2006

AbstractIn flour suspensions a substantial proportion of malt α‐amylase is adsorbed from solution by the damaged starch in flour whereas much smaller proportions of fungal amylase are adsorbed under similar conditions. The greater adsorption of malt α‐amylase by damaged starch is mainly responsible for the enhanced effect of malt in the maltose test. Only about 60–70% of malt α‐amylase appears to be capable of being adsorbed by flour, and this suggests that the enzyme contains at least two components differing in their adsorption characteristics.
Comparison of methods for the determination of available lysine value in animal and vegetable protein sources
Authors: Roach A. G. , Sanderson P. , Williams D. R. 
Published: November 2006

AbstractThe measurement of available lysine in high‐protein animal and vegetable meals for use in compounded animal feedingstuffs, is discussed. A semi‐automatic method, based on the measurement of total lysine and the lysine remaining after treatment of the meals with fluorodinitrobenzene, is compared for fish and groundnut meals with the established methods of Carpenter and of Rao et al.
Separation, identification and determination of fluoroacetamide residues in water, biological materials and soils I.—Analytical technique
Authors: Sawyer R. , Grisley L. M. , Cox B. G. 
Published: November 2006

AbstractAn improved analytical technique for fluoroacetamide residues below 0.2 ppm in water is described, together with a dialysis procedure that enables residues to be extracted from soils and foliage and to be estimated by the same procedure.
Preservation of wet leaf‐protein concentrates
Authors: Rao M. S. Subba , Singh Narendra , Prasannappa G. 
Published: November 2006

AbstractSimple methods of preservation of wet leaf‐protein cakes for food were studied. The use of a pickle preservative emulsion gave encouraging results, and 2% residual acetic acid in wet cakes preserved them satisfactorily. The initial microbial load could be reduced by lowering the pH with either HCl or acetic acid, but further microbial growth could be checked only with acetic acid. Dilute acetic acid of 4% or 10% strength could be mixed in 1 : 1 or 1 : 4 w/v proportions, respectively, with the leaf‐protein slurry, before pressing, to get the desired residual acid in wet protein cakes. An even dispersion of acid between the cake and exudate during pressing made a successive re‐use of the latter possible, with less acetic acid added to it than would otherwise have been needed.
Measurement of colour stability of cooked cured meats to light and air I.—Development of method
Authors: Barton Patricia A. 
Published: November 2006

AbstractTwo reflectance ratios, R650/570 and R540/560 and c.i.e. colour values were compared as methods of measuring the colour stability of cooked cured meat to light and air. The limits of fading given by the pigments nitrosomyochrome and metmyochrome were determined for each method, and were followed by a series of stability tests to evaluate the suitability of each to follow the course of fading. In addition the relationships between R650/570 and R540/560 and the nitroso‐pigment content and % conversion to the cured meat pigment were investigated. All the prospective methods followed the course of fading satisfactorily, but only one of them, R540/560, could be used for all the muscle and curing groups investigated.
Measurement of colour stability of cooked cured meats to light and air II.—Testing the procedure
Authors: Barton Patricia A. 
Published: November 2006

AbstractA procedure is presented for estimating the colour stability of cooked cured meats to light and air. The colour stability is recorded as the % change in the ratio of the reflectance at 540 and 560 mμ (R540/560) on 30 minutes illumination in air. The method gave satisfactory results in practice; the reproducibility between two adjacent slices of the same muscle was found to be 2.0% with a total standard deviation of 1.3%. The main disadvantage with the method was that intramuscular fat was found to interfere with the results, causing a reduced % change in R540/560 in the samples in which it occurred.
Effect of 2‐chloroethyl trimethylammonium chloride on the progenies of treated wheat (Triticum aestivum) plants
Authors: Pinthus M. J. 
Published: November 2006

AbstractUp to 50 ppm 2‐chloroethyl trimethylammonium chloride (CCC) were found in the seeds of wheat plants which had been sprayed with CCC during their post‐heading period. Plants grown from these seeds performed similarly to plants treated directly with CCC.
Structures and pesticidal activities of derivatives of dinitrophenols. VI.—Structure and pre‐emergence herbicidal activity of certain alkyldinitrophenols and their esters
Authors: Pianka M. , Browne K. M. 
Published: November 2006

AbstractThe activities of DNOC, dinoseb, dinoterb and dinosam and the 5‐methyl analogues (I; R = Bus, But, or CHMePrn and R' = Me) of these phenols against Capsella bursa‐pastoris, Chenopodium album, Senecio vulgaris, Stellaria media and Rumex spp., and their effects on peas, oats, beet, cabbage and carrots, were investigated by pre‐emergence application to soil. The effects of esterification of these phenols with aliphatic acids, of esterification of dinoterb with dibasic acids, aromatic acids, substituted carbonic acids, and of etherification on activity were investigated. 2‐t‐Butyl phenols and their aliphatic esters proved more active than the corresponding compounds of the other phenols. Acetylation improved the activity of dinoterb and medinoterb. Halogenation reduced the activity of the acetate of dinoterb, but unsaturation of the ester chain enhanced the activity of dinoterb esters. Esterification of dinoterb with aromatic acids, substituted carbonic acids, oxalic and adipic acids, and etherification led to compounds of low activity. In general, all compounds caused little damage to peas and oats. Dinoterb esters damaged cabbage plants. Esters of medinoterb were generally less damaging to crops than were dinoterb esters.
Treatment of meats with ionising radiations. XIV.—Radiation preservation of back cuts of green bacon
Authors: Rhodes D. N. , Shepherd H. J. 
Published: November 2006

AbstractIrradiation of vacuum‐packed back cuts of green bacon with a dose of 0.44 Mrad delayed spoilage at −1° from 9 to more than 40 weeks, and at 5° from 4 to more than 20 weeks. Organoleptic quality remained good throughout storage except for a very slight irradiation odour, detectable in the raw product only.
Effect of canning and storage on the chemical composition and organoleptic quality of juices of different varieties of oranges grown in lebanon
Authors: Maleki M. , Sarkissian S. 
Published: November 2006

AbstractJuice from five different varieties of oranges grown in Lebanon was canned according to commercial practices and stored at room temperature. At weekly intervals for seven weeks, chemical analyses for ascorbic acid, total acidity, total soluble solids, nitrogen, ash, total lipids, total solids, essential oils and flavonoids were performed on each sample.The fresh juice from the Blood and Washington Navel varieties compared favourably in chemical composition with a concentrated frozen product from the U.S.A.; the juice from Blood withstood canning and storage better than all other varieties tested. In all samples, there was a significant decrease in the levels of ascorbic acid and of essential oils during storage.Statistical analysis of organoleptic evaluations showed that, in general, blends of two or three different varieties were preferred to the juice from a single variety.