bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparative evaluation of the enzyme multiplicity in a diploid, a triploid and a tetraploid sugar beet variety
Authors: Spettoli Paolo , Cacco Giovanni , Ferrari Giovanni 
Published: November 2006

AbstractSpecific activities and isoenzyme multiplicities of glutamic dehydrogenase, esterase, peroxidase, acid phosphatase, acid and neutral invertases were determined in a diploid, a triploid and a tetraploid sugar beet variety. The different ploidy status was accompanied by variations in the level of activity of glutamic dehydrogenase, peroxidase and invertase. Polyploidy induced a number of isoenzymes higher for peroxidase and lower for esterase, acid phosphatase and glutamic dehydrogenase. Specific isoenzyme bands characterised the invertase of the triploid variety.
Organic sulphur fractions in scottish soils
Authors: Scott Norman M. , Anderson George 
Published: November 2006

AbstractOver 90% of the sulpher in some acid surface soils derived from different parent materials in north‐east Scotland was in organic combination. N:S ratios in the majority of the soils fell within the narrow limits of 6.0–7.5, and showed less variation than C:S ratios. Organic sulphur was poorly correlated with organic phosphorus, and high correlations with categories of soluble aluminium and iron seemed to reflect similar relationships between these elements and the whole organic matter. A group of calcareous soils derived from shelly sand deposits contained a lower proportion of organic sulphur. An average 64% of organic sulphur in the acid soils occurred as organic sulphate, compared with only 23% in the calcareous soils. Organic sulphate was less well correlated with carbon and nitrogen than was total organic sulphur. Total carbon‐bonded sulphur was best determined as the difference between total organic sulphur and organic sulphate, because direct measurement by Raney‐nickel reduction underestimated the amount present in most of the soils, due to the presence of chemically unreactive compounds. Good correlations between the reactive carbon‐bonded sulphur and carbon, nitrogen and organic sulphur, suggested that a well‐defined group of compounds was being measured. There were no consistent effects of drainage conditions on organic sulphur contents, or on the amounts and proportions of organic sulphur present as sulphate or in carbon‐bonded form. The freely drained soils derived from basic igneous drift, however, contained more organic sulphur than poorly drained samples, but this is attributed to differences in the organic matter content.Several features of the results indicated that organic sulphur, unlike organic phosphorus, was predominantly an integral part of the soil organic matter.
Effect of irrigation on the lipid composition of taramira seed
Authors: Sukhija Pritam S. , Kaur Narinder , Bhatia Iqbal S. 
Published: November 2006

AbstractThe effect of irrigation on the lipid composition in maturing taramira (Eruca sativa, Mill) seed was studied. Decreasing the number of irrigations had an adverse effect on oil setting. Restricted irrigations affected adversely the biosynthesis of erucic acid in the oil at initial stages, though at later stages of seed development, irrigation had no such effect.
Influence of ethylene on the ripening of stored apples
Authors: Knee Michael 
Published: November 2006

AbstractWhen preclimacteric apples were stored in air at 3.3°C rapid ethylene production usually began after 5 to 10 days. Treatment with ethylene caused earlier softening of apples, especially at the highest concentrations tested, 1–2 ml/litre. No effects on soluble polyuronide or peel chlorophyll levels were observed. It was not possible to induce earlier softening or compositional changes by ethylene treatment of apples stored in 2% O2:98% N2 at 3.3°C. Ethylene removal, by permanganate, delayed softening and increase in soluble polyuronide in preclimacteric, but not in postclimacteric, apples, stores in 2% O2:98% N2 at 3.3°C. Peel chlorophyll degradation was slow and unaffected by ethylene removal or fruit maturity. Loss of galactose residues from the cell wall was similar at high and low ethylene concentrations.Removal of ethylene from apples stored in 5% CO2:16% O2:79% N2 at 3.3°C did not affect their ripening, but delayed softening of apples stored in 9% CO2:12% O2:79% N2 at 3.3°C.
Effects of storage at chilling temperature on ion absorption, salt retention capacity and respiratory pattern in yam tubers
Authors: Olorunda Ayodele O. , Macklon Alan E. S. 
Published: November 2006

AbstractYams, like most tropical crops, are subject to chilling injury when stored at temperatures below 10°C. Membrane permeability changes are considered to be among the causative factors. Some physiological parameters associated with the cell membranes were therefore examined in yam tuber tissue. It was established that incipient chilling injury could be rapidly detected by changes in ion absorption and salt retention capacities of tuber disks. Chilling effects were also reflected by changes in respiratory rate. It is proposed that these techniques can be used for rapid screening of tubers of a wide range of yam varieties, to establish optimum and minimum safe storage temperatures.
Stability of lipids and proteins in leaf protein concentrates
Authors: Hudson Bertram J. F. , Karis Ioannis G. 
Published: November 2006

AbstractAlthough freeze‐dried leaf protein concentrate (l.p.c.) contains as much as 15–20% of lipids in which linolenic acid (60%) is the predominating component fatty acid, it appears to be unexpectedly stable when stored under ordinary conditions, i.e. at room temperature and exposed to air. Linolenic acid, in the form in which it occurs in l.p.c. is less prone to destruction than in the form of total lipid isolate, or in the form of more conventional linolenic‐containing vegetable oils. Rates of disappearance of linolenic acid and also loss of protein quality as judged by dye‐binding capacity, on heat treatment appear to follow a progressive trend as temperature is increased, without displaying a well‐defined order of reaction. With increasing temperatures, increased moisture levels result in an increase in the rates of both lipid and protein transformations. In heat treatments involving temperatures below 100°C, the presence of the lipid fraction does not affect protein transformation. At higher temperatures, when the lipid itself undergoes substantial oxidation, protein quality as judged by dye‐binding capacity is considerably affected.
A note on the discoloration of frozen porcine muscle, stored under fluorescent illumination, as influenced by an artificially induced high pH in the meat
Authors: Owen John E. , Hewlett John , Lawrie Ralston A. 
Published: November 2006

AbstractThe effect of an artificially induced high ultimate pH (pHu, measured at 24 h post mortem), on metmyoglobin formation in frozen porcine muscles was investigated. The muscles were exposed to white fluorescent illumination whilst under storage at – 10°C. The results indicated that an artificially induced high pH was effective in retarding metmyoglobin formation in frozen muscles.
Loss of structure in freeze‐dried carbohydrates solutions: Effect of temperature, moisture content and composition
Authors: Tsourouflis Spyros , Flink James M. , Karel Marcus 
Published: November 2006

AbstractDuring processing and storage, dehydrated food materials are subject to changes in their structure. Terms used to describe these changes, which are due to the same basic phenomena, vary from process to process. Thus, during freeze‐drying, loss of structure is called “collapse”, while during storage, phenomena related to viscous flow of the dried powder matrix are termed “stickiness”. This loss of initial structure often results in the loss of desirable product qualities, though in some cases controlled manipulation of these changes is used to produce improved products. In freeze‐drying, collapse of capillaries in the dry layer results in puffing and loss of desirable structure. In dehydrated powders “stickiness” leading to caking and other defects is also a result of collapse phenomena. The collapse temperature of freeze‐dried orange juice and carbohydrate solutions was investigated as a function of moisture content and sample composition. It was observed that collapse temperatures decreased as the sample moisture content increased. Mixtures of materials collapsed at a temperature intermediate to that of the individual components. The consequences of these observations to a number of food processes are discussed.
Effects of long periods under grass on soils under british conditions
Authors: Low A. James 
Published: November 2006

AbstractThe effects of long periods (up to many centuries) under grass on 34 mineral soils have been studied by contrasting their physical and other characteristics with the same soils which had a predominantly arable history in living memory. The old grassland soils contain more organic matter (as measured by total nitrogen), more total pore space, aggregates of greater water‐stability, hold more water both at the sticky point and the lower plastic limit, contain more worms but have a smaller bulk (or apparent) density.A highly significant (P = 0.7%) correlation was shown between the nitrogen level and the clay content of the old grassland soils. A significant (P = 1.5%) correlation was found between the water‐stability of the old grassland soil aggregates and their clay content but not with the nitrogen level (P = 5.3%).
Changes in the partition of nitrogen and phosphorus in stored pig slurry
Authors: McGill Albert E. J. , Jackson Norman 
Published: November 2006

AbstractThe effects of sample size, temperature and duration of storage on the soluble nitrogen and phosphorus content of pig slurry were determined. Almost total conversion of soluble nitrogen to ammonia was observed during storage with considerable losses of dissolved ammonia during filtration procedures under alkaline conditions. Phosphorus was associated mainly with the fine particulate matter of the slurry. The interconversion of insoluble to soluble phosphorus appeared to be an anaerobic process. The rates of production of ammonia and soluble phosphorus were increased at higher temperatures. Changes in small storage samples (< 500 cm3) did not reflect the changes likely to occur under normal farm storage conditions.
Amino acid digestibility studies of autoclaved rapeseed meals using an in vitro enzymatic procedure
Authors: Rayner Carl J. , Fox Malcolm 
Published: November 2006

AbstractAn investigation of in vitro enzymatic amino acid digestibility of autoclaved rapeseed meals using the enzyme pronase is presented. A correlation coefficient of 0.991 was obtained when comparing in vitro “available” lysine with “Silcock available” lysine. Autoclaving of rapeseed meal for periods of 15, 30, 60, 120 and 180 min at 103 kPa and 120°C caused the following chemical changes. Lysine, methionine and cysteine in vitro digestibilities were markedly decreased as to a lesser extent were the other amino acids. Conversion of methionine to methionine sulphoxide occurred. Deactivation of trypsin inhibitor from 3.8 units of trypsin inhibitor/mg rapeseed for the non‐autoclaved meal to zero for the 15 min autoclaved meal was observed. The in vitro enzymatic method described shows considerable promise as a technique to measure amino acid availability.
Wheat albumin and globulin proteins: Purothionin levels of stored flour
Authors: Patey Alan L. , Shearer George , McWeeny David J. 
Published: November 2006

AbstractWheat albumins were quantitatively and qualitatively stable during long‐term storage of wheat flour. Losses in wheat globulins, notably the purothionins, were observed. Addition of prepared purothionin has failed to improve the baking properties of poor‐baking old flour.
A simple gel‐diffusion assay of α‐amylase in ungerminated wheat grains
Authors: Gothard Peter G. 
Published: November 2006

AbstractA rapid technique has been developed for non‐destructive screening of half‐grains of wheat for α‐amylase content. The technique provides a sufficiently accurate estimation of the enzyme concentration to allow reliable selection for wide differences in activity and is suitable for screening large numbers of small samples, thus enabling entire F2 generations to be assayed.
A Cappelle–Desprez gliadin of high mobility
Authors: Ewart J. A. D. 
Published: November 2006

AbstractThe fastest major electrophoretic component of the gliadin proteins of Cappelle–Desprez wheat has been purified sufficiently to be characterised. It appears to be a single‐chain, carbohydrate‐free protein, containing no SH groups and having a molecular weight of 37 000. The amino acid composition, with a preponderance of glutamine and proline, is generally typical of the gliadin class. The protein associates appreciably at acid pH.
Volatile flavour components of brazil nuts Bertholletia excelsa (Humb. and Bonpl.)
Authors: Clark Richard G. , Nursten Harry E. 
Published: November 2006

AbstractEssences were prepared from solvent‐extracted brazil nut oil, alternatively by means of a Likens and Nickerson apparatus and a high vacuum degassing unit. The relatively inexpensive degassing unit and its use are briefly described. Thirty‐seven components were identified by g.c.‐m.s. including most of the major components. The aroma of the components of each essence was evaluated on elution from a g.c. capillary column.
Lachrymatory factor in sprouting onion (Allium cepa)
Authors: Bandyopadhyay Chiranjib , Tewari Gyanendra M. 
Published: November 2006

AbstractThe lachrymatory factor in dormant and sprouting onion was studied. Sprouting of onion was found to be associated with increasing yield of flavour compounds as well as lachrymators in external and internal sprouts, whereas the lachrymator content of the residual pulp remained constant during sprouting.
A nutrition dependent antimicrobial principle in tissue of willow ptarmigan (Lagopus lagopus)
Authors: Raa Jan , Moen Per , Steen Johan B. 
Published: November 2006

AbstractWild ptarmigan contain a tissue‐bound antimicrobial principle which is absent in ptarmigan reared on chicken fodder. This principle, which may derive from the natural diet, may in part explain the high resistance of wild ptarmigen to post‐mortem putrefaction.
Fatty acids of the lipids of murrels
Authors: Sen Parimal C. , Ghosh Amitabha , Dutta Jyotirmoy 
Published: November 2006

AbstractThe fatty acid composition of the body, liver and visceral lipids of four species of murrel, has been determined by argentation column fractionation and gas‐liquid chromatography (g.l.c.). Levels of 20:4ω6 (ca 7–22%) unusually high for fish, occur in the majority of lipids analysed. Other predominant components were 16:0, 18:0, 18:1, 18:2ω6, 18:3ω3, 22:4ω6, 22:5ω6, 22:5ω3 and 22:6ω3.
Electrical stimulation of rabbit and lamb carcasses
Authors: Bendall James R. 
Published: November 2006

AbstractElectrical stimulation of rabbit and lamb carcasses at voltages of 250 V, pulsed at 15 Hz, resulted in a rapid immediate fall of pH and a sustained rate of fall 2–3 times greater than normal. The ATP level falls in step with the pH; at about pH 6.2, 50% of it has disappeared and at pH 5.7, more than 90%. In lamb carcasses rigor onset in the major muscles of fore‐, hind‐limbs and back occurs 4–5 h earlier than the normal 5–7 h and rigor is complete at least 4 h earlier. As a result, it is safe to cool or freeze stimulated lamb carcasses within 3 h of slaughter, compared with the need to delay at least 10 h with normal carcasses to ensure that cold‐ or thaw‐contracture will not occur with subsequent toughening of the meat.
Gliadin proteins from maris widgeon wheat
Authors: Patey Alan L. , Waldron Norman M. 
Published: November 2006

Abstractα1‐, α2‐ and β1‐gliadin proteins have been separated from the English wheat, Maris Widgeon, by Sephadex SP C25 ion‐exchange chromatography and G‐100 gel‐filtration. Minimal molecular weights from amino acid analyses of these proteins are 32 000, 22 000 and 28 000 respectively. α1‐Gliadin has a comparatively high sulphur amino acid content for a gliadin protein.
Determination of tocopherols in soybean oil using fractional crystallisation
Authors: Zandi Parvin , McKay James E. 
Published: November 2006

AbstractTocopherols have been determined in samples of soybean oil by a procedure which entailed the separation of triglycerides by crystallisation from solution at low temperatures. The need for quantitative separation of the tocopherol fraction was avoided through the use of an internal standard. The results given by this procedure have been found to show reasonable agreement with those obtained from conventional methods employing saponification.
Carbohydrates associated with leaf protein
Authors: Festenstein Gerald N. 
Published: November 2006

AbstractHeating leaf protein of agricultural crops with 2 N H2SO4 removed 5–10% of its dry weight as carbohydrate, of which less than half was reducing sugar; arabinose, galactose, xylose and sometimes a little glucose were found for all the crops studied. Pronase released soluble carbohydrate from red clover and wheat protein as large fragments which gave pentose, mainly arabinose, on heating with 0.2 N H2SO4, and galactose and glucose on heating with 2 N H2SO4. Similar results on graded acid hydrolysis were shown by a fraction from red clover liquor, the soluble material remaining after heat‐precipitation of the protein.
Rapid methods for assessing the P and K status of soils
Authors: Hunt John , Barnes Anthony , Greenwood Duncan J. 
Published: November 2006

AbstractStandard laboratory procedures for measuring soil P and soil K were modified to provide rapid methods that required only the simplest equipment and no laboratory. These methods involved shaking soil for only 1 min with extractant, the use of a novel filtration technique, the presentation of reagents in tablet form and the estimation of concentration by visual comparison of colour intensity. Experiments on 71 different soils showed that the amounts of P and K extracted by shaking with reagents for only 1 min were always very highly correlated with the amounts extracted by shaking for 30 min as in the standard laboratory procedures. The error introduced by assessing colour visually was only small compared with that due to sampling of the field. Analysis of the errors showed that the accuracy in determining the P and K status of a field soil by the rapid methods was only slightly less than those for the laboratory procedures provided five times as many analyses per field were carried out.
Factors affecting elemental composition of red raspberry leaves
Authors: John Matt K. , Daubeny Hugh A. , Chuah Hong H. 
Published: November 2006

AbstractThe macro and micro element composition of leaves from new and fruiting canes of eight red raspberry (Rubus idaeus L.) clones was determined at various times during the growing season. Genotype, cane age and sampling time affected leaf levels of 12 elements and nitrate‐nitrogen. These factors must be considered in assessing foliar analysis data. Leaf concentrations of N, P, K, Mg, S and Cu were higher for new canes whereas leaves from fruiting canes contained higher concentrations of Mn, Ca, Fe, Zn, Al and B. Elemental concentrate changed rapidly during periods of high metabolic activity in the spring and during the late summer and fall. Sampling during the early fruit harvesting period was best as leaf composition was relatively stable.
Extensibility, strength and tenderness of beef cooked to various degrees
Authors: Locker Ronald H. , Carse William A. 
Published: November 2006

AbstractThe response to loading of strips of ox sternomandibularis muscle varies greatly with degree of cooking. In raw or lightly cooked strips a yield point is reached where the myofibrils fail. Within this range, the yield point is independent of degree of cooking, and at 1.4 kg/cm2 is well below the tension which can be developed in the pre‐rigor muscle (2.3 kg/cm2). On cooking, the yield point vanishes between 10 and 40 min at 70°C and the strips behave more elastically. This degree of heating coincides with the sharpest change in shrinkage and other properties. By using strips in which the myofibrillar component has been destroyed by alkali, and others in which collagen has been destroyed by long cooking, an attempt has been made to separate the contributions of these components. Between 60 and 80°C a fall in connective tissue strength is matched by a rise in myofibrillar strength, maintaining a constant overall value of ca 5 kg/cm2. Both components become more extensible and stretch in unison, until they fail together. After cooking at 100°C, only the myofibrillar component survives (ca 3 kg/cm2). Shear force values are generally in line with these results, but show a dip on cooking at 60°C, due to accelerated ageing. It is suggested that gap filaments may determine the tensile strength of the raw or cooked myofibril.
Use of Aspergillus flavus to evaluate the relative nutritive value in cultivars of rye, wheat and triticale
Authors: Mohyuddin Mirza , Sharma Trilok R. , Kaul Avtar K. , Niemann Ernst G. 
Published: November 2006

AbstractAspergillus flavus Link ex Fr., was used to evaluate the relative nutritive value in a set of breeder's material involving 2 rye, 5 wheat and 33 triticale samples ranging in protein content from 12.6 to 21.9%. The samples were tested at equal nitrogen level. Total dry weight of the mycelium produced after 72 h of shaking was used as the index of biomass. The biomass showed a negative correlation with protein content and dye‐binding capacity, and a positive correlation with protein index and lysine in protein. The fungus was able to pick up an “unusual” sample which had high protein and high lysine content. In addition, the effects of initial inoculum concentration, pH value and excess soluble starch on biomass production were studied. Initial spore concentrations of 106 and 108/ml and pH values of 3.5 and 6.2 did not make significant changes in biomass. However, the presence of excess soluble starch increased the mycelial yield without basically altering the results. Lysine dependent strains of Neurospora crassa and Aspergillus nidulans did not grow well in shake cultures and it appeared that the carbohydrate energy source was left unutilised. This “left over” starch was considered to be a possible source of error in biomass determination.
Effect of mild heat treatment on the nutritive value of low glucosinolate–low erucic acid rapeseed meals
Authors: Srivastava Vinod K. , Hill Douglas C. 
Published: November 2006

AbstractHeat treatment (dipping seeds in boiling water) of two cultivars of Brassica napus, 1788 and 940, low in glucosinolates and erucic acid produced improved weight gains and lower thyroid weights in rats who received these meals as the only source of protein. Unheated cv 940 meal on autolysis did not produce detectable amounts of nitriles and increased weight gains were observed in rats ingesting the autolysed meal. Steaming of unheated meal similarly gave increased weight gains and the effects of steaming and autolysis were additive. The rates of weight gain of rats who ingested unheated and heated meals were different for the first ten days of feeding the meals but subsequently were similar, indicating the possibility of palatability factor(s) or another appetite depressing factor(s) being present in unheated meals. Trypsin inhibitor activities determined for various rapeseed meals were low as compared to soybean. Chlorogenic acid and myrosinase, both known constituents of rapeseed, did not show any trypsin inhibitor activity. In vitro digestibility measurements with pancreatin and pepsin didnot show significant differences between heated and unheated meals nor did an in vivo digestibility trial, although the rats consumed less of the feed containing unheated meal.