bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fractionation of the lipids of raw egg
Authors: Parkinson T. Lawrence 
Published: November 2006

AbstractMethod is described for fractionating egg lipids on silicic acid, using a Pye Liquid Chromatograph detector unit to monitor the fractionation. Emulsification difficulties in the extraction of “free” lipids with mixed ethers have been overcome by dispersing the egg in a saline phosphate buffer solution. It has been shown that the “free” lipids of raw egg are predominantly triglycerides and that the “bound” lipids have a higher proportion of phospholipids.
Determination of uric acid precursors in dried yeast and other forms of single‐cell protein
Authors: Trevelyan William E. 
Published: November 2006

AbstractTotal purine content, expressed as μmol/g, or as percentage RNA of a conventionally defined composition, is suggested as a convenient index of the amount of uric acid precursors in SCP. A simple but reproducible analytical procedure was based on the extraction of RNA and nucleotides from dried microbial cells with 1 N‐perchloric acid at room temperature, followed by hydrolysis to free bases by heating the cell‐free extract for 1 h at 100°C. After precipitation as the silver complexes, washing, and regeneration with HCI, purines (mainly adenine + guanine) were determined by spectrophotometry at 252 nm. If absorbance at 264.5 nm was measured as well, adenine and guanine could be determined separately. Results with dried yeast and with fungal mycelium were confirmed by cation‐exchange chromatography, when purines were eluted from the column by citrate buffers (pH 3.0–5.0).
A note on the laboratory evaluation of 2‐bromo‐2‐nitropropane‐1,3‐diol as a potential silage additive
Authors: Woolford Michael K. , Wilkins Roger J. , Wall Christine 
Published: November 2006

AbstractBronopol was added up to 1.8 kg/t to four forage crops, which were then ensiled in laboratory silos. No apparent benefit was gained from the use of bronopol, either alone or in mixture with formic acid, as an agent for encouraging the primary fermentation or discouraging the secondary (butyric) fermentation in silage.
A comparison of two rapid screening methods for the selection of high‐lysine barleys
Authors: Rhodes Anthony P. 
Published: November 2006

AbstractA ninhydrin colour test based on the higher levels of free amino acids in the grain of a high‐lysine barley mutant, Risø 1508, and a turbidity test based on its lower prolamin content, were used for the selection of single grains from F1plants of crosses, involving it. The prolamin turbidity test was preferred for analysis of single F2 grains because it was more sensitive with grain of lower nitrogen content. In addition, turbidity was not significantly correlated with seed weight or with position in the spike of Risø 1508. Both methods are rapid, simple, inexpensive and sufficiently precise to distinguish genotypes which differ significantly in their lysine contents.
Proportions of calcium, magnesium, phosphorus and potassium extractable by water or ethanol from apple fruit tissue, in relation to length of storage, orchard factors and storage disorders
Authors: Perring Michael A. , Plocharski Witold 
Published: November 2006

AbstractCalcium, magnesium, phosphorus and potassium were measured in residues of samples of Cox's Orange Pippin apples stored in air at 2.8‐4.4°C, removed at intervals and extracted with either distilled water or 75% ethanol. Little potassium was left in the residue after extraction with water, but 15% remained after extraction with ethanol. More phosphorus (85%) was extracted by ethanol than by water. Calcium and magnesium became less soluble during storage. Higher proportions of calcium and magnesium were removed by water than by ethanol initially but, whereas these differences between solvents remained fairly constant for calcium, those for magnesium decreased. When decreases in proportions of soluble calcium and magnesium were small little bitter pit and no breakdown developed in the fruit. Little change in the proportions of mineral constituents, other than phosphorus occurred whilst the fruit was on the tree during the 6 weeks before harvest. Proportions of phosphorus remaining in the residues after extraction with either solvent diminished, especially during the 3 weeks before harvest when apples had been sprayed with calcium nitrate. Otherwise orchard treatments had little effect on the proportions of mineral constituents that could be extracted. Although symptoms developed when the proportion of calcium insoluble in water rose above 40% of the total, some increases in susceptibility to bitter pit caused by orchard treatment or storage conditions were not associated with differences in insoluble calcium.
Differences in the mineral composition of sound and disordered apple fruits and of sound and pitted tissue
Authors: Perring Michael A. , Plocharski Witold 
Published: November 2006

AbstractSeparation and analyses of sound Cox's Orange Pippin apples and those with disorders, after storage for 18 weeks at 3.3°C, revealed that sound apples had the lowest, apples rotted by Gloeosporium spp slightly higher, apples with bitter pit higher, and apples affected by breakdown even higher proportions of calcium in the residue after extraction with distilled water, although total concentrations of calcium in these samples were in the reverse order. Lower proportions of calcium, magnesium and potassium were extracted by 75% ethanol from fruit with breakdown than from sound apples, and similarly lower proportions of magnesium, and magnesium and potassium were extracted by water from apples with bitter pit and breakdown, respectively. Proportions of phosphorus extracted by either solvent were not obviously related to disorders. The high concentration of magnesium in pitted tissue, in relation to that in adjacent sound tissue, was evenly divided between the fractions soluble and insoluble in water, but that of calcium was mainly in the insoluble fraction.
Studies on the enzymic browning of apples. Inhibition of apple 0‐diphenol oxidase by phenolic acids
Authors: Walker John R. L. , Wilson Eric L. 
Published: November 2006

AbstractThe nature of the inhibition of a particulate preparation of apple o‐diphenol oxidase by substituted cinnamic acids has been investigated for three substrates: 4‐methylcatechol, chlorogenic acid and catechin. Solubilisation of the enzyme preparation altered the pattern of inhibitor/substrate relationships, and these results are discussed on the basis of the occurrence of separate catalytic and inhibitor sites on the enzyme.
Some effects of copper and boron deficiencies on the growth and flowering of chrysanthemum morifolium (cv. hurricane)
Authors: Adams Peter , Graves Christopher J. , Winsor Geoffrey W. 
Published: November 2006

AbstractThe effects of copper and boron deficiencies on spray chrysanthemums (cv. Hurricane) have been studied in a peat‐sand substrate. Severe copper deficiency prevented bud initiation and development; the lateral shoots, if present, elongated and produced numerous bracts and leaves. In these respects the deficiency simulated the effects of continuous long day treatment, but differed by causing collapse and death of the lower leaves. Less severe deficiency of copper greatly delayed flowering, reduced the size of the sprays and the numbers of flowers per spray, and rendered much of the crop unsaleable. Boron deficiency caused some quilling of the petals but had relatively little effect on other aspects of growth and flowering in these experiments. Where copper deficiency was not severe, however, omission of boron and copper together affected flowering more than did either deficiency alone. Possible explanations of this interaction are discussed. Analytical data for boron and copper in the foliage are tabulated.
An improved technique for plant protein extraction
Authors: Nanda Chaman L. , Ternouth John H. , Kondos Alex C. 
Published: November 2006

AbstractStudies on the extractability of plant protein showed that solubilisation of protein from plants harvested at different stages of growth before flowering depended on the water content of the macerated plant material and the level of alkalinity. Solubilisation increased as the pH value was raised from 6.2 to 11.00 by addition of NaOH solution and as the dry matter content decreased from 90 to 37.5 g/kg of mixture by water dilution. A dry matter concentration of 45 g/kg and pH 11 were adopted as most suitable extraction conditions which allowed 82‐86% nitrogen yield from the five plant species tested. Ageing of plants had an adverse effect on nitrogen extractability. Of the total extractable nitrogen, the true protein nitrogen content increased with age up to commencement of flowering but once flowering had commenced the content was lower.
Assessment of protein quality by partial carcass analyses. Nitrogen retention in rats in relation to the nitrogen content in hind limbs
Authors: Eggum BjøRn O. , Al‐tekrity Sabah S. A. , Srivastava Kailash N. 
Published: November 2006

AbstractDietary protein quality was measured in N balance experiments and compared with partial carcass analyses (hind limbs). The results obtained from 16 experiments with rats show that there is a highly significant positive correlation (r = 0.97) between N retained in 5 days and the N content in hind limbs.
Studies on the performance of tetrakalai (Phaseolus aureus linn) as a leaf protein crop in West Bengal
Authors: Bagchi D. , Matai S. 
Published: November 2006

AbstractTetrakalai, the tetraploid form of Phaseolus aureus, was studied in the fields of the Indian Statistical Institute, Calcutta, in 1970, 1971 and 1972 to investigate its leaf protein yielding potentialities. In 1972 the yield of extracted leaf protein (LP) reached 458 kg/ha in 95 days, from harvests at 53 days along with the first regrowth cut. Of the two seed rates tried, 100 kg/ha, i.e. four times the conventional rate, gave a greater yield of protein than 50 kg/ha. Although not statistically significant, better protein yields were obtained with an increase in phosphate dose up to the 120 kg/ha level.
Effects of different dietary oils superimposed on different dietary protein levels on the laying performance, egg weights, fertility and hatchability in the tropical environment
Authors: Babatunde Gabreil M. , Fetuga Babatunde L. 
Published: November 2006

AbstractThe effects of different dietary oils superimposed on different levels of dietary protein on the rate of egg production, egg weight and egg hatchability and fertility in the tropics have been studied, using 405 layers and 81 breeding cocks all of the single comb White Leghorn x White Plymouth Rock breeds, over a period of 6 months. The oils were plam oil, groundnut oil and lard, and the three dietary protein levels were 14.4, 16.0 and 18.0%. Egg production rate was highest on the 3% palm oil diet superimposed on 18.0% protein diet and lowest on the 3% lard diet superimposed on 14.0% protein diet. There were significant increases in egg production rate as dietary protein levels increased and the differences due to oil types were also significant, being best for palm oil and poorest for lard diets. Feed/dozen eggs, the fertility and hatchability of the eggs laid, and the egg weights were also significantly influenced by oil types, and they all generally favoured palm oil diets, closely followed by groundnut oil diets. Lard significantly depressed egg production rate, egg weight, and egg hatchability and fertility. Protein levels significantly affected egg production rates, egg weight, feed/dozen eggs and egg fertility and hatchability.
A simplified procedure for fractionating plant materials
Authors: Laird William M. , Mbadiwe Eddie I. , Synge Richard L. M. 
Published: November 2006

AbstractSequential extraction of plant materials with methanol–chloroform–water and phenol–acetic acid–water mixtures gave good yields of water‐soluble low‐molecular‐mass substances, lipids, proteins and polysaccharides in separate fractions unlaboriously and with little chemical damage. Results with potato tubers (Solanum tuberosum L.), leafy shoots of lucerne (Medicago sativa L.) and an oilseed (Pentaclethra macrophylla Benth.) are presented.
Relationship between total N, total S and the s‐containing amino acids in extracted leaf protein
Authors: Byers Marjorie 
Published: November 2006

AbstractThe total S:total N ratio in both unfractionated and fractionated proteins extracted from the leaves of lucerne and lupin has been determined. The results were similar to those found with 80% ethanol‐insoluble residues from leaves of lucerne and some other species. Methionine‐S accounted for 38–43% of the total S. If methionine‐S is deducted from the total S content, and the difference expressed as cystine, it appears that all preparations contained from 2.1–2.8 (as % of protein content)—more than had been previously supposed. When compared with the FAO reference protein none of the preparations are deficient in total S‐containing amino acids, although the problems associated with unavailability remain. Calculating cystine by this method is not suggested as a substitute for direct determination, where this is practicable, but may be a useful approach when cyst(e)ine is present only in small amounts in a complex protein concentrate and is liable to be destroyed during acid hydrolysis.
Metal contaminants in various food colours
Authors: Khanna Subhash K. , Singh Giriraj B. , Hasan Mohammed Z. 
Published: November 2006

AbstractArsenic, cadmium, chromium, cobalt, copper, lead, manganese, nickel and zinc have been estimated in 18 permitted and 18 non‐permitted food colours. Arsenic, chromium, copper and lead were found to be within the maximum allowable international limits in all the permitted colours, but they were in excess in a number of non‐permitted colours. There is a case for establishing the maximum allowable concentration (MAC) of cadmium, cobalt, manganese, nickel and zinc in food colours.
Transverse anisotropy in beef muscle
Authors: Locker Ronald H. , Daines Graeme J. 
Published: November 2006

AbstractIn beef sternomandibularis muscles, a variety of treatments—tetanic contraction, cold shortening, cooking shortening and swelling in alkali—caused dimensional changes which differed markedly with the direction chosen within a plane perpendicular to the fibre direction. In all cases a marked increase (up to twice) occurred in the narrow dimension of the muscle, with little change in the wide dimension. In the cooked meat, shear force across the fibre was independent of the transverse direction chosen whether the muscle was relaxed or cold shortened. The effects were also seen in rectus abdominis and psoas, but not in longissimus dorsi muscles. It is suggested that anisotropy is a result of differing organisation of connective tissue in the two directions, although there was little histological evidence. The force to shear parallel to the fibres varied with direction in a manner consistent with this view.
Tenderness in relation to the temperature of rigor onset in cold shortened beef
Authors: Locker Ronald H. , Daines Graeme J. 
Published: November 2006

AbstractBeef sternomandibularis muscle was cold shortened at 2°C for 24 h and then transferred to 37°C until rigor mortis was complete. In spite of a final shortening of 33%, the mean shear value after cooking was identical with that of unshortened meat which had gone into rigor at 15°C. Meat sent into rigor at 2°C with the same degree of shortening had twice the shear value. Thus raising the temperature to 37°C in the final stages of rigor completely nullifies the toughness seen in cold shortened meat, without affecting the shortening. Small changes in cooking loss run parallel to tenderness. The effects are not due to ageing, and may arise from modification of actin–myosin bonding.It is concluded that conditions during the last stages of rigor onset are more important to tenderness than the rest of the post‐mortem history of the muscle.
A differential scanning calorimetric study of conversion of ovalbumin to S‐ovalbumin in eggs
Authors: Donovan John W. , Mapes Carol J. 
Published: November 2006

AbstractThe presence of S‐ovalbumin, a more heat‐stable form of ovalbumin formed on storage of eggs, can be determined by differential scaning calorimetry of egg white. At a heating rate of 10°C/min, at pH 9, the characteristic denaturation temperature of ovalbumin is 84.5°C, that of S, ovalbumin, 92.5°C. The formation of S‐ovalbumin proceeds through a previously unrecognised intermediate species having a denaturation temperature of 88.5°C. The kinetics of the conversion on storage of eggs at 4, 22 and 37°C have been determined. Differential scanning calorimetry is a rapid and convenient method of determining the quality of eggs held in storage. Freeze‐dried preparations of ovalbumin stored in the cold for 20 years showed partial conversion to the intermediate, but not to S‐ovalbumin.
Triglyceride composition of Papaver somniferum seed oil
Authors: Sengupta A. , Mazumder U. K. 
Published: November 2006

AbstractPoppy seed oil (P. Somniferum) contains palmitic (12%), stearic (3%), oleic (20%) and linoleic acid (65%). Lipolysis with pancreatic lipase indicates the following glyceride composition: S3 (tr), S2U (5%), SU2 (34%) and U3 (61%) or saturated dilinolein (19%), oleo‐dilinolein (25%), and trilinolein (27%).
Pectinesterase in New Zealand grapefruit juice
Authors: Robertson Gordon L. 
Published: November 2006

AbstractSamples of juice from both early and later season New Zealand grapefruit have been analysed for the presence of three enzymes that have been reported in some overseas citrus varieties. While both early and late season juice contained pectinesterase, neither polygalacturonase nor ascorbic acid oxidase was detected in juice extracted from early or late season fruit.
Detection and assay of single cell protein products in blends with animal feeds
Authors: Pace Wilma , Di Marzio Graziella , Mastrantonio Paola , Morisi Gino , Silano Vittorio 
Published: November 2006

AbstractElectrophoretic patterns of protein extracts obtained with different procedures from the BP‐yeast product named Toprina (a Candida lipolytica strain grown on n‐alkanes) have been compared with protein electrophoretic patterns of a number of different microbial species. The gel electrophoretic pattern of the 0.15 M NaCl extract from Toprina was specific enough to allow an easy differentiation of Toprina from the other microorganisms tested.To detect and assay Toprina in blends with animal feeds, an immune serum containing antibodies reacting specifically with Toprina has been prepared by immunising rabbits with an antigen preparation extracted from Toprina with 0.15 M NaCl and precipitated by salting out the extract at 4.0 M (NH4)2SO4. Three main antibodies reacting with Toprina antigens have been found in the anti‐Toprina immune serum, but only one was specific of Toprina. The resistance of the Toprina antigens to peptic digestion and their behaviour on extraction, electrophoresis and gel filtration suggest that they might be acidic polysaccharide in nature.Immunodiffusion analyses with the anti‐Toprina immune serum of extracts obtained with 0.15 M NaCl from very heterogeneous animal feeds added with different amounts of Toprina, allowed the detection of a Toprina amount as low as 2.5%. An accurate assay of Toprina was achieved by submitting the feed extract to radial immunodiffusion with the anti‐Toprina immune serum.
Release of carbon dioxide from dough during baking
Authors: Daniels Daniel G. H. , Fisher Nathan 
Published: November 2006

AbstractDough was baked in a closed container from which the volatiles were swept with a stream of nitrogen. Carbon dioxide was determined colorimetrically by absorption in an alkaline indicator solution contained in a special cell, in which the flow of gases caused rapid circulation of the absorbent. Graphs of carbon dioxide release against time in oven were sigmoid in form, showing induction periods averaging 4.5 min for mechanically developed (CBP) doughs mixed with fat, and 2.3 min without fat. Analysis of the variance of induction periods and of loaf volumes showed that, in each case, the factor “fat versus no fat” was highly significant. Induction periods were highly correlated with loaf volumes. These results show that loaf volumes are considerably influenced by changes in the permeability of doughs to carbon dioxide at the start of baking. The possibility was considered that carbon dioxide release may occur at a definite transition temperature which is affected by the addition of fat.
The tamarillo: Fruit growth and maturation, ripening, respiration, and the role of ethylene
Authors: Pratt Harlan K. , Reid Michael S. 
Published: November 2006

AbstractThe tamarillo (tree tomato, Cyphomandra betacea Sendt.) flowers and sets fruit over an extended period. Many blossoms and young fruits abscise; survival of tagged fruitlets ranged from 0 to 32%. Tagged fruits were harvested at known ages for measurement of size and shape, respiration rate, ethylene production, and response to ethylene treatment. Fruit growth followed a single sigmoid pattern, and fruits were commercially mature at 21–24 weeks after anthesis. The amount of red skin pigment increased with age from 15 weeks, but harvesting of immature fruits appeared to stop red pigment development. Fruits harvested at 12–19 weeks or younger shrivelled in storage. Respiration studies showed tamarillo fruits to be non‐climacteric, and only traces of ethylene were produced until final senescence. Ethylene treatment increased the respiration rate and hastened senescence of harvested fruits of all ages. The yellow strain behaved similarly to the red and had a somewhat longer storage life.
Direct methylation of long‐chain fatty acids in feeds, digesta and faeces without prior extraction
Authors: Outen George E. , Beever David E. , Fenlon John S. 
Published: November 2006

AbstractFour feeds, two duodenal digesta samples, two ileal digesta samples and two faecal samples were analysed in quintuplicate for their long‐chain fatty acid content by a new method (direct methylation) whereby the dried samples were heated with benzene and 5% w/v methanolic HCl in screw‐capped bottles at 70°C for 2 h. The methyl esters, were extracted with hexane, purified by thin‐layer chromatography, and measured by gas–liquid chromatography. The values obtained were compared with those obtained using an established method (saponification) in which the dried samples were refluxed with ethanolic KOH, the fatty acids liberated by acidification, extracted and methylated by refluxing with 5% w/v methanolic HCl and the methyl esters extracted, purified and measured as before. Statistical analysis indicated no particular bias for either method though in general the direct methylation appeared to have a lower variance than saponification. A regression analysis of the direct methylation means (d) against the saponification means (s) gave the equation:

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Effects of protein levels and methionine supplementation of the diets of layers on egg production rate, fertility and hatchability of eggs in the tropics
Authors: Babatunde Gabriel M. , Fetuga Babatunde L. 
Published: November 2006

AbstractA trial was run with 540 laying hens of the White Rock x White Leghorn crosses to determine the effects of varying protein levels and the supplementation of the diets with DL‐methionine on the laying performances, egg grades, their fertility and hatchability, of the birds reared in a tropical environment. The protein levels used were 14, 16 and 18%, and the levels of methionine supplemented were 0, 100 and 110% the recommended minimum requirements for layers by the NRC (1971). Hen‐day production increased as the percentages of crude protein and levels of methionine supplementation increased. There were also larger percentages of large‐sized eggs as the protein levels and level of methionine supplementation increased and the feed/dozen eggs improved with increases in protein levels and with increases in level of methionine supplementation. Finally, both the levels of fertility and hatchability of the eggs were increased with increases in protein and levels of methionine supplementation.