bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of formic acid on the fermentation of grass of low dry matter content
Authors: Henderson A. R. , McDonald P. 
Published: November 2006

AbstractThree experiments are described in which formic acid was added at different levels to low dry matter herbages. In the first and second experiments, using timothy/meadow fescue, the levels of acid used were 0·22% and 0·34% respectively, whereas in the third experiment, using cocksfoot, the concentration of acid was 0·51%. The immediate effect of the formic acid was to lower the pH values to 4·75, 3·81 and 4·11 in experiments 1, 2 and 3 respectively. Formic acid preserved water‐soluble carbohydrates in the early stages of harvesting and ensiling but did not prevent the formation of lactic acid in experiments 1 and 3. Ethanol concentrations in the formic acid‐treated materials in the first two experiments were higher than in the control silages. In all three experiments, the addition of formic acid did not reduce loss of dry matter and, in experiment 2, losses from the formic acid‐treated herbage were higher than those from the control materials. This can be attributed mainly to the higher effluent production when formic acid was used. Changes in carbohydrates, nitrogenous components, organic acids and digestible nutrients are described.
Determination of cysteine hydrochloride, ascorbic acid and potassium bromate in admixture in bread improver formulations
Authors: Barrett Stella , Croft A. G. , Hartley A. W. 
Published: November 2006

AbstractA method of selective extraction is proposed for the determination of cysteine, ascorbic acid and potassium bromate when present in admixture. Other ingredients and various diluent materials that might be encountered in commercial bread improvers have been shown to cause negligible interference.Suitable titrimetric methods are recommended for each additive after the extraction procedure has been carried out.
Seed oils of apples (Malus pumila)
Authors: Morice Isobel M. , Shorland F. B. , Williams E. 
Published: November 2006

AbstractApple seed oils were found to be characterised by a high content of linoleic acid (48–64 %), together with 24–42 % oleic acid, 48–71 % palmitic acid and lesser percentages of stearic and arachidic acids. The Granny Smith seed oils contained significantly greater amounts of palmitic and linoleic acids than those of the Dougherty and Sturmer varieties and lesser amounts of oleic acid. Differences in fatty add composition between the Sturmer and Dougherty varieties were not significant. The apple seed oils contrasted with those of other sub‐families of the family Rosaceae in containing neither a‐elaeostearic acid nor more than traces of linolenic acid. The apple processing industries could well be a useful source for the production of oil rich in linoleic acid.
Predicting the amount of nitrogen fertiliser needed for sugar‐beet by soil analysis
Authors: Last P. J. , Draycott A. P. 
Published: November 2006

AbstractIn 1961–65, soils from 65 fields were analysed for potentially available nitrogen, and field experiments were carried out to measure the optimum nitrogen dressing for sugar‐beet. The soils were sampled during autumn and spring and incubated either fresh or air‐dry, all aerobically and some anaerobically. All were analysed for organic carbon and total nitrogen, and 35 were analysed for barium hydroxide‐extractable ‘glucose’.The amount of nitrogen mineralised during incubation of fresh spring‐sampled and air‐dry autumn‐sampled soils was significantly correlated to organic carbon and total nitrogen concentrations, also to the amount of ‘glucose’ extracted by barium hydroxide. Correlations were usually better with air‐dry than with fresh samples, and were also better with spring than with autumn samples.The amount of mineral nitrogen in air‐dry, spring‐sampled soil was moderately well related to the optimum nitrogen dressing (r=‐0·48**) and to the increase in sugar yield from the nitrogen fertiliser (r=‐0·49**). Although not tested on all the samples, the nitrogen mineralised during anaerobic incubation was best related (r=‐0·84**) to the optimum nitrogen dressing. The barium hydroxide‐extractable ‘glucose’ concentration was also significantly related to the optimum nitrogen dressing (r=‐0·32*) and to the increase in sugar yield (r=‐0·49**).
Carbohydrates in hay on self‐heating to ignition
Authors: Festenstein G. N. 
Published: November 2006

AbstractThe self‐heating of moistened hay beyond 70°c, the maximum temperature reached by thermophilic micro‐organisms, was studied under temperature‐controlled conditions. The pH decreased on heating from 6·2 to 3·8. Fructosan was rapidly degraded to fructose, which then also decreased. More hemicellulose than cellulose was broken down and the resulting products, monomers and polymers of pentose and glucose, increased correspondingly in aqueous extracts; hay self‐heated to 165°c, contained little free sugar, and pentose polymers were the only remaining soluble carbohydrates. Hay incubated with water at 80°c, showed changes similar to hay self‐heated between 70 and 100°c.
Theobromine and caffeine content of the cocoa bean during its growth
Authors: Senanayake U. M. , Wijesekera R. O. B. 
Published: November 2006

AbstractChanges in the concentrations of caffeine and theobromine in the cocoa pod during its growth were determined. Theobromine and caffeine concentrations increased markedly after about 12 weeks from flowering to the time of harvesting. During the stage when the bean was only a mucilaginous mass, the quantity of caffeine and theobromine was negligible. Caffeine and theobromine levels in the shell, once this is formed, increased rapidly until harvest.
Microwave drying of lucerne and grass samples
Authors: Carlier L. A. , van Hee L. P. 
Published: November 2006

AbstractMicrowave drying of fodder crop samples appeared to be a suitable technique, especially when the organic components are to be determined. Eleven lucerne and 17 pasture grass samples were dried by both oven drying at 80°c and microwave drying.The dry matter content of the samples dried by microwaves was 0·8% higher on average than that of the oven‐dried samples; the carotene and xanthophyll contents were almost twice as high in the samples dried by microwaves. The digestibility coefficient of the organic matter, determined in vitro, was 1·6 units lower on average in the oven‐dried samples; this was due partly to the higher crude fibre content and much lower content of soluble carbohydrates in these samples. There were no significant differences in the total ash and crude protein contents of the samples dried by the two methods.A 500 g sample of fresh grass can be dried in 10 min in the microwave energy apparatus; the moisture content of about 10% obtained after drying guarantees a good grinding and storage ability of the samples.
Properties of salt‐extractable proteins of broiler meat
Authors: McCready S. T. , Cunningham F. E. 
Published: November 2006

AbstractDe‐boned and homogenised light and dark meat of broilers was used to investigate the emulsification properties of meat and the chromatographic and electrophoretic characteristics of the salt‐extractable proteins.The pH of broiler dark meal (6·5) was higher than that of light meat (5·9). Emulsifying capacity of light meat was less than that of dark meat even though in every case the amount of total protein and salt‐soluble protein was significantly higher for the light meat. It is suggested that the greater pH of dark meat may alter or intensify certain salt‐extractable fractions which are closely related to emulsifying properties.Electrophoresis of salt‐extractable proteins from dark and light broiler meat revealed 9 and 10 zones, respectively. Slight differences were visible between light and dark meat patterns; fractions III‐X may be associated with differences in emulsifying capacity of light and dark meat.Chromatographic analysis of salt‐extractable proteins from light and dark broiler meat resulted in twelve distinct zones. Peak heights of zones VIII‐XI are considerably greater in the dark meat samples. These fractions, possibly associated with actin, are related to the greater emulsifying capacity of the dark meat extracts.
Effect of aluminium on growth of tea (Camellia sinensis) and its uptake of potassium and phosphorus
Authors: Sivasubramaniam S. , Talibudeen O 
Published: November 2006

AbstractTea seedlings were grown for up to 10 months in the glasshouse in an acid soil, to which solutions of varying K/Al concentration ratios were given weekly. During growth, the % K in the leaf dry matter increased with the labile K concentration but was not influenced by the Al concentration in the soil. However, the largest level of Al in soil decreased plant growth and % K in the dry matter increased linearly of Al in soil, plant height, number of leaves, dry matter and % K in the dry matter increased linearly with the K given to the soil. The % Al in the plant was not affected by the labile K and Al contents of the soil.A highly significant linear relationship was observed between Al and P uptake by parts of the plant and by the whole plant, even thought the soil was not treated with P as a basal nutrient. The Al/P ratios in the first mature leaf, total leaves and stems were 3·4, 3·0 and 0·8, respectively, after 6 months growth. Uptake mechanisms are proposed to explain this.
Influence of sulphate nutrition on the flavour components of garlic (Allium sativum) and wild onion (A. vineale)
Authors: Freeman G. G. , Mossadeghi N. 
Published: November 2006

AbstractInvestigation of the relationship between the sulphate nutrition of garlic (Allium sativum) and wild onion(A. vineale) and their flavour strength is now reported. The plants were grown in a glasshouse in sand culture at two concentrations of sulphate in the nutrient medium and their flavour strength determined by sensory, biochemical and gas chromatographic methods. These observations have furnished further examples of environmental control of flavour components. The garlic plants in the two groups differed significantly in their fresh weights per plant. Their sulphur contents also showed that deficiency of this nutrient had been established in spite of the relatively large amount of sulphur introduced in the original cloves. The ratios of total sulphur content in the two groups of plants and of their flavour strengths as determined by total pyruvate values and taste threshold concentrations, respectively, were approximately constant (about 5). Total peak areas in the gas chromatograms increased with increasing (sensory) flavour strength. The garlic plants grown in sand culture were morphologically atypical, possibly because of the high moisture content of the growth medium, but their odour, taste and gas chromatograms were qualitatively indistinguishable from those of field‐grown garlic which grew normally. Similar but more pronounced differences of flavour strengths were obtained with A. vineale and in this case the difference in flavour strengths between the deficient and normal plants was about 13‐fold. The gas chromatograms of the deficient plants were almost completely lacking in the peaks which are characteristic of Allium sp.The discrepancies between initial and final sulphur contents of the deficient plants are discussed.
Ripening of apples during storage: II.—Respiratory metabolism and ethylene synthesis in Golden Delicious apples during the climacteric, and under conditions simulating commercial storage practice
Authors: Knee M. 
Published: November 2006

AbstractGolden Delicious apples were harvested pre‐climacteric and samples of fruit were stored in air at 12°C, air at 3·5°C, 5% CO2/3% O2 at 3°C, and 2% O2at 3·5°C. Carbon dioxide and ethylene production by this fruit was measured; the respiration of excised peel discs, with particular attention to the effects of exogenous malate, was studied after various periods of storage.Fruit stored in air at 12°c showed the usual climacteric of CO2production which was associated with a rapid rise in the rate of ethylene production and greatly increased rates of malate decarboxylation by peel discs. Fruit stored at 3·5°Cshowed no climacteric; malate decarboxylation remained relatively constant for air‐stored fruit, and increased only a little in fruit stored in 5% CO2/3% O2and 2% O2. Ethylene production was little delayed in air at 3·5°C, but was delayed for 35 days in 2%O2and 44 days in 5% CO2/3%O2.Malate stimulation of O2uptake occurred in peel discs from senescent air‐stored fruit, and more prominently in discs from fruit at all stages of storage in 5% CO2/3% O2and 2% O2.
Complexing of calcium and magnesium by the organic constituents of yorkshire fog (Holcus lanatus): I.—The organic acids, lignin and cell wall polysaccharides of Yorkshire Fog
Authors: Molloy L. F. , Richards E. L. 
Published: November 2006

AbstractA scheme for the isolation, and the determination of the chemical composition of the cell wall polysaccharides, lignin and non‐volatile organic acids from the grass, Yorkshire Fog, is outlined. The tribasic acid, trans‐aconitic acid accounted for 50–70% of the organic acid in seasonal samples of the grass. The lignin and hemicelluloses appear to be similar to those found in other Graminaceae. The three aromatic aldehydes, vanillin, p‐hydroxybenzaldehyde and syringaldehyde, are identified after alkaline nitrobenzene oxidation of the lignin.Chemical analyses of the hemicellulose fractions are consistent with the presence of a neutral glucan, an arabinoxylan and an acidic galactoarabinoxylan.
Molecular weight and amino acid composition of glycinin subunits
Authors: Catsimpoolas N. , Kenney J. A. , Meyer E. W. , Szuhaj B. F. 
Published: November 2006

AbstractGlycinin, the major soyabean globulin, is composed of subunits having molecular weights of about 22,300, and 37,200. On the basis of amino acid analysis, the six submits of glycinin isolated by isoelectric focusing are all different. The ‘acidic’ subunits have higher content of glutamic acid and proline, whereas the ‘basic’ subunits are higher in the hydrophobic amino acids leucine, tyrosine, phenylalanine, valine and alanine.
Isolation and identification of (—)‐gallocatechin gallate and circular dichroism of green tea flavanols
Authors: Wilkins C. K. , de Bruijn J. , Korver O. , Frost D. J. , Weinges K. 
Published: November 2006

AbstractPartly raceme (—)‐gallocatechin gallate was isolated from green tea by counter‐current distributins and column chromatography on Sephadex LH‐20. The structure was proven by mass spectroscopy of the pertrimethylsilyl ether and by n.m.r. and circular dichroism (c.d.). The compound is probably an artifact produced by heating (—)‐epigallocatechin gallate. Circular dichroism curves of several tea flavanols are presented.
The anthocyanins of apples and pears: The occurrence of acyl derivatives
Authors: Timberlake C. F. , Bridle P. 
Published: November 2006

AbstractThe major pigment in red peel of some apple cultivars was confirmed as cyanidin 3‐galactoside and minor pigments identified were cyanidin 3‐glucoside, 3‐arabinoside and 3‐xyloside as well as acylated derivatives of all four glycosides. The minor fractions which were separated by paper chromatography varied in composition according to the methods of extraction and purification. The efficiency of their extraction was increased by the use of sulphur dioxide in the extracting medium (acetone). Possible loose association of anthocyanins and proanthocyanidins was indicated, and the instability of the latter during gel filtration with an acid solvent was demonstrated. Minor pigments were negligible in the pears examined. Some further criteria of anthocyanin purity are suggested.
Effect of temperature on threshold values for citric acid, malic acid and quinine sulphate—energy of activation and extreme‐value determination
Authors: Powers J. J. , Howell A. J. , Lillard D. A. , Vacinek S. J. 
Published: November 2006

AbstractThe thresholds for citric acid, malic acid and quinine sulphate were determined at three temperatures to ascertain the effect of temperature on taste sensitivity. Temperature had an effect, but judge‐substance interactions were just as important. The energy of activation for taste response usually was in the range 5–20 kcal. The data suggest that extreme‐value methods should be useful in predicting the percentage of individuals whose thresholds will be below some certain level.
Effects of particle characteristics on bulk properties of norwegiata fish meals
Authors: Eckhoff Rolf K. , Utvik Ådne Ø. 
Published: November 2006

AbstractThree categories of Norwegian fish meats with different particle size, shape and particle surface stickiness characteristics were exposed to angle of repose and bulk density tests. The results presented indicate that the angle of repose increases with decreasing particle size, increasing amounts of fibrous particles in the powder and increasing particle surface stickiness. The bulk density, on the other hand, did not correlate with the particle size in the range considered, but increased with decreasing amounts of fibrous materials and decreasing surface stickiness.
Bread staling: Part III.—measurement of the re‐distribution of moisture in bread by gravimetry
Authors: Breaden P. W. , Willhofr E. M. A. 
Published: November 2006

AbstractBy converting a standard laboratory balance to one capable of measuring mutt changes in moment it was possible to record continually the progress of migration of moisture between the gluten and starch components in a model system simulating baked dough. The technique was demonstrated to be useful in assessing whether an anti‐staling agent exerted its effect on the protein fraction by slowing down the release of moisture from the protein during ageing. Results are presented showing that during staling, crumb undergoes a small contraction in volume (ca. 1.7% in 4 days at 25°C) under conditions of constant moisture, consistent with a re‐distribution of moisture from the continuous gluten phase to the starch.
A survey of dairy herd rations in aberdeenshire
Authors: Thompson J. K. , Gelman A. L. , Warren R. W. , Petchey A. M. 
Published: November 2006

AbstractFeeding régimes and feed analyses are reported for 55 dairy farms in Aberdeenshire during the winter of 1969–70. An assessment of the rations suggests that the most serious nutrient deficiency was in the energy supply to high‐yielding cows. Phosphorus intakes were also low, particularly of low‐yielding cows. The incidence of other nutrient deficiencies is discussed. On many farms proprietary mineral supplements, used at the recommended rates, were inadequate for correction of apparent mineral deficiencies.
New Tropical Seed Oils. IV—Component acids of leguminous and other seed oils including useful sources of crepenynic and dehydrocrepenynic acid
Authors: Gunstone F. D. , Steward S. R. , Cornelius J. A. , Hammonds T. W. 
Published: November 2006

AbstractThe component acids of seed oils from 40 legumes and from 43 other species are reported. Attention is drawn to a series of Afzelia oils which provide a useful source of crepenynic acid and dehydrocrepenynic acid and to several Khaya and other oils of potential commercial value.
Consumption of oxygen by the muscles of beef animals and related species, and its effect on the colour of meat. I. Oxygen consumption in pre‐rigor muscle
Authors: Bendall J. R. 
Published: November 2006

AbstractThe oxygen consumption rate (o.c.r.) of pre‐rigor beef muscle has been studied in relation to temperature and to the rates of ATP‐turnover (a.t.r.) and of mitochondrial oxidation (m.r.). The o.c.r. of strips of muscle has a constant enthalpy of activation (Δ H*) of 10–11 kcal/mol (Q10 °C = 1.8) over the range of 2–38 °C. From 15–38 °C, the rate‐determining reaction is the resting turnover of ATP (a.t.r.) due to slow, undefined ATP‐hydrolases, which have an identical ΔH* value of about 10.5 kcal/mol. Below 11 °C, the phenomenon of cold‐shortening sets in, due to partial activation of the “contractile” myofibrillar ATPase as the temperature is lowered, with the result that the a.t.r. passes through a minimum at 5 °C, and at 1 °C has become as high as at 15 °C. Under these conditions the a.t.r. is too high for mitochondrial respiration to cope with the ADP produced, so that the m.r. increasingly becomes rate‐limiting.The o.c.r. and a.t.r. of pre‐rigor muscle are both increased by damage, strips showing rates about 2 times and minces about 4 times those given by intact tissue.The r.q. of beef muscle is 1, the substrate almost certainly being the pyruvate derived from glycolysis.The P:O ratio, derived from the observed a.t.r. and o.c.r., has a mean value of 2.8 in beef muscle and of about 2.3 in the muscles of the rabbit, sheep and pigeon. The latter is significantly lower than the theoretical ratio of 3.08.
Trace elements in sewage sludges
Authors: Berrow M. L. , Webber J. 
Published: November 2006

AbstractAnalyses of 42 sewage sludges from rural and industrial towns in England and Wales show very large concentrations of certain trace elements. Total contents of 5% Zn, nearly 1% Cr and Cu and 0.5 % Ni were found in certain dried sludges. Total contents of Cu, Sn and Zn and, to a lesser extent, Ag, Bi and Pb were much greater than the levels of these elements in soils. Total Cr and Ni were very high in a small number of samples. Acetic acid‐soluble Zn and Cu levels were generally very much greater than in soils. Overall, Mn, Ni and Zn had considerably higher percentage solubilities than Cr, Cu, Mo, Pb, Sn and V. Zinc, Cu and Ni appear to be the elements most likely to give rise to toxicity problems in plants due to the use of sewage sludge as a soil additive.
Studies on nucleotides and related compounds in plants I. Isolation and identification of starch grain nucleotides
Authors: Rees W. R. , Duncan H. J. 
Published: November 2006

AbstractThe presence of nucleotide material in whole starch grains was confirmed and the amounts of individual constituents present in a variety of starches were determined quantitatively. A rapid method for the isolation of starch grains from potato tubers to limit contamination by cell‐sap nucleotides was developed. This technique enabled reproducible nucleotide patterns to be obtained from comparable batches of starch. Of the material held by a strong anion‐exchange resin above pH 7.5, the adenine nucleotides were quantitatively dominant, only traces of UMP and GMP being detected. The relative amounts of AMP, ADP and ATP in the various starches fluctuated. ADP‐glucose was the only sugar‐containing nucleotide encountered and UDP‐glucose, although looked for, appeared to be absent in all cases.
Effect of infectious bronchitis on the structure and composition of egg albumen
Authors: Butler E. J. , Curtis M. J. , Pearson A. W. , McDougall J. S. 
Published: November 2006

AbstractIn an experimental flock of fowls infectious bronchitis produced reductions in the weights of the whole egg, albumen and shell and a decrease in the ratio of thick + inner thin albumen to outer thin albumen giving the whole albumen a watery appearance. In the thick fraction there was an increase in the water content and a decrease in the concentration of proteins including ovomucin and lysozyme which are believed to combine by electrostatic attraction to form the structural matrix. A reduction in ovomucin concentration was also detected in the outer thin fraction. The deficiency of this protein in the whole albumen was particularly marked and was probably mainly responsible for its abnormal appearance. A reduction in the percentage of ovalbumin I in the albumen proteins occurred in both the thick and the outer thin fractions and in the latter was accompanied by an increase in ovalbumin II. The only other significant changes found in this fraction were increases in the concentrations of sodium and potassium. The estimation of diffusible hexoses and hexosamines provided no evidence that hydrolysis of glycoproteins had occurred. From these and histological findings it was concluded that infectious bronchitis impairs the synthesis of albumen proteins by the magnum.