bluuebunny/crossref_metadata_2025_split huggingface dataset:
Tainting of pork meat by 1,4‐dichlorobenzene
Authors: Watson Arthur , Patterson Ronald L. S. 
Published: October 2006

AbstractPork meat rejected by consumers because of a nauseating taint was analysed by gas chromatography and mass spectrometry (g.c.‐m.s.) and found to contain 5–20 mg kg−1 of 1,4‐dichlorobenzene. Trace amounts (10–35 μg kg−1) of 1,4‐dichlorobenzene were found in wood‐shavings used as litter materials and in the feedstuffs, but were considered insufficient to be the main cause of contamination. Meat from the following batch of pigs from the same source contained only very small amounts, similar to those present in normal pork obtained elsewhere (<25 μg kg−1). Examination of data recorded by g.c.‐m.s. in the previous 2 years showed that 1,4‐dichlorobenzene was present in trace quantity (>10μg kg−1) in several samples of normal meat, and appeared to be widespread in its occurrence.
Condensed tannins: A factor limiting the use of cassava forage
Authors: Reed Jess D. , McDowell Rober T. E. , van Soest Peter J. , Horvath Pete R. J. 
Published: October 2006

AbstractCassava (Manihot esculenta, Crantz), an important tropical root crop, is considered to have a good potential for use as a forage because leaf blades generally contain <20% crude protein (CP). However, neutral‐detergent fibre (NDF) obtained from cassava leaf blades contains condensed tannins (CTs) and high levels of CP. The amount of CP in the NDF that is insoluble when treated with pepsin or protease is highly correlated with the amount of CTs in the NDF. CTs in the NDF are rich in prodelphinidin. CTs may be an important factor limiting the nutritive value of cassava forage.
Nitrous oxide emission from permanent grass swards
Authors: Webster Colin P. , Dowdell Rodney J. 
Published: October 2006

AbstractEmissions of nitrous oxide from permanent grass swards growing on monoliths of clay (Salop series) or silt loam (Bromyard series) soils contained in lysimeters (80 cm diameter, 135 cm deep), were measured between October 1977 and August 1980. With no added fertiliser nitrous oxide emissions were small (equivalent to 10–30 μg N m−2 h−1), but after application of nitrate fertiliser (400 kg N ha−1 year−1) during the spring and summer months, emissions increased to peak values ca 1000 μg N m−2 h−1. The peaks were associated with nitrogen applications and rainfall/irrigation events, but persisted only for 3–7 days. Nitrous oxide production in the soil was mostly restricted to the upper 30 cm of the soil profile. Total annual nitrous oxide losses amounted to 6–8 kg N ha−1 from the Salop clay soil and 4–6 kg N ha−1 from the Bromyard silt loam.
Characterisation of wheat flour and gluten proteins using buffers containing sodium dodecyl sulphate
Authors: Bottomley Robin C. , Kearns Helen F. , Schofield J. David 
Published: October 2006

AbstractThe application of buffers containing the anionic detergent sodium dodecyl sulphate (SDS) to the study of wheat flour proteins is described. SDS‐containing buffers are more effective than alternative solvents, including those which contain a cationic detergent, e.g. cetyltrimethylammonium bromide, in terms both of their ability to solubilise wheat proteins and of their suitability as buffers for column chromatography. Thus, a solvent containing 0.069m (2%) SDS solubilises a high proportion (95%) of flour protein, and gel filtration chromatography on columns of Sepharose CL‐4B in the presence of 3.47 × 10−3M (0.1%) SDS, particularly when used in conjunction with polyacrylamide gel electrophoresis, is a powerful tool for the detailed analysis of flour proteins. This technique enables flour proteins to be resolved into three major groups which have been identified as glutenins, gliadins and albumins plus globulins. It can be used to monitor increases in the molecular size of the glutenin fraction during the preparation of gluten from flour, and preliminary data suggests that there may be a correlation between the molecular size of this protein fraction and the breadmaking quality of the flour.
Inorganic and organic arsenic in some commercial east australian crustacea
Authors: Flanjak Johann 
Published: October 2006

AbstractThe levels of inorganic and organic arsenic have been determined in a total of 86 samples of crustacea which included School prawns (Metapenaeus macleayi), King prawns (Penaeus plebejus), Royal Red prawns (Hymenopenaeus sibogae), Eastern Common crayfish (Jasus verreauxii), Blue Swimmer crab (Portunus pelagicus) and Mud crab (Scylla serrata). Most samples were obtained from New South Wales coastal waters and the remainder were purchased at the Sydney fish markets. Inorganic arsenic was isolated by distillation as the chloride and determined by an atomic absorption‐hydride generation method. Organic arsenic was determined on the remaining solution by flame atomic absorption spectrophotometry after digestion of the organic matter with a mixture of nitric, perchloric and sulphuric acids (25 + 5 +1). The Eastern Common crayfish contained the highest levels of inorganic and organic arsenic with ranges of 0.12–0.41 mg kg−1 and 11.9–54.1 mg kg−1 (wet basis), respectively. Of the remaining samples, 85% contained inorganic arsenic at <0.1 mg kg−1 and 97% contained organic arsenic at <7 mg kg−1. The absolute sensitivity and detection limit of the inorganic arsenic method was estimated to be 3 ng (0.03 mg kg−1). For the organic arsenic method the sensitivity and detection limits were estimated as 0.5 and 0.8 mg kg−1, respectively.
The effect of irregular storage temperatures on firmness and surface colour in tomatoes
Authors: Thorne Stuart , Alvarez J. S. Segurajauregui 
Published: October 2006

AbstractEquations have been derived relating surface colour and firmness to storage temperature and time for tomatoes of the cultivar Nemato. These equations were used to predict colour and firmness after storage under various irregular temperature regimes. Colour and firmness changes were both additive and commutative and could be used to predict the storage life of tomato fruit under any fluctuating temperature conditions between 12 and 27°C.
Determination of organic acids and sugars in guava (Psidium guajava L.) cultivars by high‐performance liquid chromatography
Authors: Wilson Charles W. , Shaw Philip E. , Campbell Carl W. 
Published: October 2006

AbstractThe major organic acids and sugars in five Florida guava cultivars were analysed by high‐performance liquid chromatography. Glycolic, malic, ascorbic and citric acids were determined, citric being the major acid in all five cultivars. Ascorbic acid levels varied more than ten‐fold (0.04–0.44%) among the cultivars. Trace amounts of fumaric acid were detected for the first time in guava fruit. In all cultivars, fructose was the major sugar; glucose and sucrose were also determined.
Loss of carcass weight, liver weight and liver glycogen, and the effects on muscle glycogen and ultimate pH in pigs fasted pre‐slaughter
Authors: Warriss Paul D. 
Published: October 2006

AbstractPigs (50–65 kg) were last fed 24, 16 or 1 h before transport to slaughter. The journey lasted 1 h and on arrival they were killed after either 1 h or overnight lairage. Although not statistically significant, carcass weight was greater in groups fasted least and those killed after 1 h lairage and these differences were reflected in significantly higher killing‐out percentages in these groups. Relatively rapid loss of both live and carcass weight commenced after about 18 h after the last meal, and it was concluded that, to prevent economically important losses, total time from last feed to actual slaughter, including transport and lairage, should not exceed this length of time. The rate of liveweight loss was approximately 0.21 % h−1 and the loss in carcass weight was 0.13% h−1 of fast. Longer lengths of fast significantly reduced liver weight, liver and muscle glycogen and raised muscle ultimate pH. Transport resulted in a large rate of loss in liveweight in proportion to that caused by fasting alone. Backfat thickness was not affected by any of the treatments.
Problems which limit the use of rapeseed meal as a protein source in poultry diets
Authors: Butler Edward J. , Pearson Arthur W. , Fenwick G. Roger 
Published: October 2006

AbstractThe occurrence of a ‘fishy’ or ‘crabby’ taint in eggs and liver damage culminating in massive haemorrhage has greatly restricted the commercial utilisation of rapeseed meal as a relatively cheap protein supplement for laying hens in the UK. Recent work on these problems is reviewed. It has elucidated the cause of the taint and identified the rapeseed constituents that are involved. A genetic defect impedes the synthesis of trimethylamine oxidase in susceptible hens and goitrin and tannins inhibit the enzyme. This biochemical lesion severely impairs the metabolism of trimethylamine which is released from sinapine and other dietary sources of choline by enteric bacteria. Consequently, excessive amounts pass into the yolk and produce the taint. Liver haemorrhage is associated with hepatocyte degeneration, abnormalities in the biliary system and the leakage of cellular enzymes into the plasma. The toxic substance(s) responsible has (have) not yet been identified.
Studies on methionine derivatives as possible sources of protected methionine in ruminant rations
Authors: Ayoade John A. , Buttery Peter J. , Lewis Dyfed 
Published: October 2006

AbstractN‐Oleoyl‐D,L‐methionine, D,L‐methionine ethyl ester HCI and the methyl ester of methionine hydroxy analogue were examined for their ability to produce methyl mercaptan in the rumen of sheep. Results indicated that all derivatives were more stable than methionine. The derivatives were then examined for their ability, when fed in the diet, to increase the plasma methionine concentration of sheep. Methionine ethyl ester caused a marked rise. Further results suggested that while some of the methionine ester escaped ruminal degradation, it also passed through the rumen wall. The compound was found to be rapidly hydrolysed in the liver to yield methionine. The effects of the other derivatives tested on plasma methionine concentrations were small.
The suitability of different methods for assessing the phosphorus status of hill soils
Authors: Pimplaskar Meera S. , Floate J. S. Michael , Newbould Peter 
Published: October 2006

AbstractThe availability of P for pasture plants in a range of acid hill soils with organic matter content up to 80% was assessed by extraction, exchange, sorption, isotopic dilution and digestion methods and was verified by plant P uptake using ryegrass and white clover as test plants. Values obtained by the conventional extraction and equilibration methods were inversely but non‐significantly related to P uptake expressed in mg kg−1 units: the relationships were only marginally improved with the data in mg litre−1 units. The size of labile pool (‘L’ value) and amounts of both total‐ and organic‐P ranked the soils in the same order as P uptake, but only when the data were expressed in mg litre−1 units were the relationships highly significant. Reasons are suggested for the unsuitability of conventional extraction methods for acid, organic hill soils. Organic‐P (in mg litre−1 units) may provide the best indication of soil P status, but the determination of total‐P appears to be the most practical alternative.
The functional chemistry of an iodophor sanitiser prepared by the cold process
Authors: Wheeler Sally M. , Fleet Graham H. , Ashley Robert J. 
Published: October 2006

AbstractIodophor chemistry was studied by using a laboratory‐prepared iodophor and varying the proportions of its components (elemental iodine, hydriodic acid, nonionic surfact‐and and phosphoric acid). In the control formulation, all of the iodine was recovered in the inorganic form with about 70% of this being present as the available (bactericidal) form, and the remaining 30% as iodide. In the absence of hydriodic acid, about 5–10% of the added iodine became chemically bound to the surfactant. The surfactant was responsible for the solubilisation of 47% of the formula iodine, and decreasing surfactant concentration or increasing iodine concentration produced heterogeneous preparations. Alteration of phosphoric acid concentration did not affect the iodine equilibrium of the preparation.
The contamination of milk with iodine from iodophors used in milking machine sanitation
Authors: Wheeler Sally M. , Fleet Graham H. , Ashley Robert J. 
Published: October 2006

AbstractThe retention and release of iodophor‐derived iodine from milking machine materials was studied using 131I‐labelled iodophor and small tubes of materials used in the construction of milking machines. After one hour's exposure to this iodophor, plastic retained 56% of the 131I label, followed by silicone rubber (31%), rubber (18%), steel (2%) and glass (0.5%). Water rinsing after exposure to iodophor reduced these values to 49%, 26%, 14%, 0.5% and 0.3% respectively. When the tubes were exposed to the iodophor and subsequently rinsed with milk, rubber released the largest amount of iodine into milk (0.099 μg I cm−2), followed by silicone (0.038 μg I cm−2), plastic (0.010 μg I cm−2), glass (0.009 μg I cm−2) and steel (0.002 μg I cm−2). The contact time of iodophor with a particular material influenced both the amount of iodine adsorbed, and the amount subsequently released into milk. The importance of iodine adsorption and desorption phenomena in contributing iodine to milk was compared to that iodine in milk arising from inadequate drainage of iodophor solution from a milking machine, and found to be comparable in magnitude.
The protein, trypsin inhibitor and lipid of the winged bean [Psophocarpus tetragonolobus (L) DC] seeds
Authors: Khor Hun‐Teik , Tan Nget‐Hong , Wong Kai‐Choo 
Published: October 2006

AbstractThe protein, trypsin inhibitor and lipid of the seeds from 15 New Guinea and 15 Thai winged bean varieties grown in Malaysia were analysed. The results show that winged bean seeds have a high protein content, ranging from 27.8 to 47.2% (based on dry seed wt). The trypsin inhibitor contents vary from 1.6 to 3.6 million i.u. 100 g−1 of seeds; these trypsin inhibitor activities could be destroyed almost completely by a simple heat treatment. The oil content varies from 15.2 to 27.8% of the dry seed wt. Saturated fatty acids account for 31–37% of the total fatty acids and behenic acid (22:0) alone constitutes about 14–17% of the saturated fatty acid content. Unsaturated fatty acids account for 63–69% of total fatty acids; oleic and linoleic acids together constitute 57–64% of the unsaturated fatty acids.
Fatty acid composition of Hibiscus ficulneus seed oil
Authors: Sinha Sarita , Osman Sheikh M. 
Published: October 2006

AbstractThe fatty acid composition of seed oil from Hibiscus ficulneus (Malvaceae) was analysed by thin‐layer and gas‐liquid chromatography. In addition to normal saturated and unsaturated fatty acids, three hydrogen bromide‐reactive fatty acids were also identified. These were shown to be epoxyoleic (4.9%), malvalic (4.2%), and sterculic (1.0%) acids. Seed oils of Vernonia anthelmintica and Sterculia foetida were used as reference standards.
Dual‐energy photon attenuation for soft tissue analysis
Authors: Miles Christopher A. , Fursey A. J. Graham 
Published: October 2006

AbstractThe mass attenuation coefficients σI and σA of collimated low energy gamma radiation emitted from point sources of 125I and 241Am have been measured in components of lean beef and fatty tissue. The ratio R = σI/σA for comminuted fatty tissue/muscle mixtures was approximately linearly related to the extractable fat content determined by the standard method of soxhlet extraction and a least squares analysis gave a residual standard deviation of ±2% extractable fat. R was unaffected by fluctuations in sample temperature over the range 20 to − 10°C and could be measured without knowledge of the sample thickness or packing density. Comparative measurements of attenuation relative to that of water were more reproducible than absolute values. Factors influencing the attenuation in soft tissues were assessed by adopting a three‐component mixture model: that the soft tissues were composed of extractable fat (R/RW = 0.759 ± 0.004), fat‐free dry solids (R/RW = 1.089 ± 0.008) and water (R/RW = 1). The likely effects of variations in the fatty acid composition of the fat, and of variations in the protein and mineral contents of the dry solids, are discussed.
Direct spectrophotometric determination of iron in vegetable oils
Authors: Lau Oi‐Wah , Mok Chuen‐Shing 
Published: October 2006

AbstractA simple and direct spectrophotometric method for the determination of iron in vegetable oils has been developed. The proposed method is based on the aqueous 1,10‐phenanthroline method, where propionic acid is used as solvent for the vegetable oils and the iron(II) 1,10‐phenanthroline complex is formed directly in propionic acid with an absorption maximum at 514 nm.
Proteins of Italian millet: Amino acid composition, solubility fractionation and electrophoresis of protein fractions
Authors: Monteiro P. Vincent , Virupaksha Tumkur K. , Rao D. Rajagopol 
Published: October 2006

AbstractDetermination of the protein contents of 14 varieties of Italian millet revealed considerable varietal differences. The total protein of the 14 varieties was fractionated into albumin‐globulin, prolamin and glutelin fractions. The prolamin fraction constitutes the major storage protein of the grain. There is a positive correlation between protein content and the prolamin levels of the seeds and the increase in protein content is largely due to an increase in the prolamin content. The amino acid composition of each of 14 varieties of the millet and the individual protein fractions from three varieties were determined. The limiting amino acids are lysine followed by tryptophan and the sulphur containing amino acids, methionine and cystine. The lysine content of the grain decreases with increase in protein content. The total protein has a rather high content of leucine. SDS‐polyacrylamide gel electrophoresis of the protein fractions indicated similarities in the prolamin fraction and differences in the albumin‐globulin and glutelin fractions of the different varieties.
Extraction and fractionation of wheat flour proteins
Authors: Graveland Aris , Bosveld Pieter , Lichtendonk Willem J. , Moonen H. E. Hans , Scheepstra Auke 
Published: October 2006

AbstractWith the aid of a 1.5% sodium dodecyl sulphate solution (SDS) the proteins of two Dutch wheat flours were separated into an SDS‐soluble and an SDS‐insoluble fraction. The SDS‐soluble fraction was fractionated with the aid of ethanol precipitation and gel filtration chromatography into albumins, globulins, gliadins, glutenins II and III, and glutelins I, II, III and IV. The SDS‐insoluble proteinaceous material was separated into glutenins I and glycoproteins. The protein fractions were identified with the aid of SDS‐polyacrylamide gel electrophoresis and amino acid analysis. The glutenins I and II consist of A, B and C subunits. Their molecular weights ranged from about 600 000 to 10 million. The glutenins III consist only of B and C subunits and their molecular weights ranged from 300 000 to 600 000. A hypothesis explains how the glutenins III are the precursors for glutenins I and II and how they contribute to gluten's structure. The glutelins I consist of α β and γ subunits and their molecular weights ranged from about 600 000 to several millions. The glutelins II consist also of α β and γ subunits with a molecular weight of about 300 000 to 600 000, while the molecular weights of the glutelins III and IV ranged from 10 000 to 200 000. All glutelins are insoluble in 70 % aqueous ethanol and 5 M urea, but soluble in SDS and 0.1M NaOH. Only the glutelins III and IV are soluble in 0.1M HAc. The globulins consist of a heterogeneous fraction of components, their molecular weights arranged from 98 000 to 10 000. The gliadins form a heterogeneous but homologous group of polypeptides with an average molecular weight of 35 000. The albumins consist of components with molecular weights lower than 15 000.
Effect of post‐rigor fish storage on ice on physicochemical properties of actomyosin
Authors: Crupkin Marcos , Barassi Carlos A. , Argüello M. José , Trucco E. Raúl 
Published: October 2006

AbstractActomyosin was purified from post‐rigor fish stored for various times on ice and was characterised by Mg2+‐ATPase activity, ATP‐sensitivity and SDS‐polyacrylamide gel electrophoretic patterns. It had a similar reduced viscosity to that of the myofibrillar extract and the viscosity of both extracts fell in a similar manner as the time of storage of the whole fish on ice increased. No changes in the extractability, the Mg2+‐ATPase activity or the electrophoretic pattern of actomyosin were detected when extracted from fish muscle held for up to 11 days in ice.
Cation effects on the viscosity of gum ghatti
Authors: Jefferies Martin , Konadu Edward Y. , Pass Geoffrey 
Published: October 2006

AbstractGum ghatti may be readily separated into a water‐soluble fraction and a gel fraction. Although the gel fraction contains a higher proportion of calcium ions this is not the cause of gel formation since electrolytes which displace calcium ions do not dissolve the gel. Single‐salt forms of the gel fraction have very similar properties. Added simple electrolytes produce no specific effects related to calcium ion concentration. Different cations have different affinities for the available anionic sites in the gel and this is apparently the reason for the higher calcium concentration in the gel fraction. The gel structure is destroyed by sodium borohydride which suggests that it results from intermolecular linkages unrelated to the cation.
Effect of ozone and sodium hydroxide treatments on some chemical characteristics of cotton straw
Authors: Ben‐Ghedalia Daniel , Shefet Gad , Miron Joshua , Dror Yosef 
Published: October 2006

AbstractCotton straw (CS) was treated with ozone or sodium hydroxide, and the effect of treatments on the organic acid and monosaccharide composition and on the chromat‐ographic characteristics of alkali lignin was studied. The concentrations of formic and acetic acids in the ozonised CS were 3.98 and 1.36 g 100 g−1 organic matter (OM) respectively. Oxalic acid was not detected. A high content of uronic acids (9.78 g 100 g−1 OM) was found in CS. The overall decrease in total monosaccharides in the ozonated CS was very small (5%) with the matrix constituents being principally affected. The 8% sodium hydroxide treatment exerted a very limited effect on the composition of CS cell walls. Ozonation increased the content of soluble carbohydrates from 9.2 to 21.8%; this was contributed mainly by the hemicellulose fraction. Alkali lignin was extracted from CS and was fractionated by gel chromatography. The elution pattern of alkali lignin was very similar for the treated and untreated materials. The three peaks coincided at an average mol. wt of 40 000, as judged from the use of dextran standards.