bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of the application of cow slurry to grassland on nitrate levels in soil and soil water contents
Authors: Thijeel A. Amir , Burford John R. 
Published: November 2006

AbstractThe effect of a single heavy dressing of unamended cow slurry, applied to grassland in early spring (March), on nitrate levels and moisture contents in the soil profile have been examined for a 12 month period after the application. The slurry was allowed to remain on the soil surface until late autumn, when it was cultivated and a pasture re‐established. Nitrate accumulated in the slurry and surface soil over spring, summer and autumn: the amount found in the slurry and 0–20 cm depth of soil in October (172 kg N/ha) accounted for 9% of the total‐N originally added in the slurry. Significant leaching of nitrate into the subsoil did not occur until the soil was subsequently rewetted to field capacity in late autumn and winter. The layer of slurry on the soil surface restricted moisture losses from the soil during summer to less than one half of those under untreated grassland. Restricted aeration under the slurry is considered to be an important factor in delaying nitrification and stimulating anaerobic activity in the soil so that deep leaching of nitrate may not be likely for several months after a heavy application.
The nutritive value of cooked potato in milk replacers for young calves
Authors: Hinks Charles E. , Peers David G. , Moffat Ian W. 
Published: November 2006

AbstractThe digestibility of nutrients in milk replacers were determined with Ayrshire bull calves from 7 to 28 days of age. The mean apparent digestibilities of dry matter (DM), gross energy (g.e.) and nitrogen declined from 0.84 to 0.79; 0.85 to 0.78 and 0.79 to 0.76 when cooked potato flour replaced an equivalent weight of spray‐dried whey in liquid diets. Potato starch has a mean apparent digestibility of 0.65. Nitrogen retention was unaffected by diet, but the potato diet had a lower metabolisable energy value than the control diet (15.6 and 17.5 MJ per kg DM respectively). Glucose levels in the jugular blood were lower for calves fed the potato based milk replacer. The apparent digestibilities of dry matter, gross energy and nitrogen showed marked improvements with age, particularly on the potato based diet, with starch digestibility improving from 0.50 to 0.74 between 10 and 24 days. While blood glucose concentration increases with age, the relative differences between treatments remained.
Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenases
Authors: Morrison William R. , Panpaprai Ruangthong 
Published: November 2006

AbstractLipids containing 14C‐labelled linoleic and linolenic acids were added to flour which was then made into bread doughs with or without 2% enzyme‐active soya flour. The 14C‐labelled lipids and their oxidation products were analysed as intact lipids or as 14C fatty acid methyl esters by thin‐layer chromatography. In the control doughs wheat lipoxygenase oxidised free fatty acids and monoglycerides. In doughs containing soya flour, steryl esters, triglycerides, diglycerides, mono‐galactosyl diglycerides, digalactosyl diglycerides and phosphatidyl choline were also oxidised, and the oxidation of these lipids is attributed to soya lipoxygenase.
Seed proteins of finger millet and their amino acid composition
Authors: Virupaksha Tumkur K. , Ramachandra Geeta , Nagaraju Dasasetty 
Published: November 2006

AbstractDetermination of the protein content and amino acid composition of finger millet samples from white‐grain and brown‐grain varieties, revealed wide variations in protein and amino acid composition. Solubility fractionation of proteins showed that prolamin and glutelin constitute the major protein fractions. White‐grain varieties have higher prolamin and lower glutelin levels than the brown‐grain varieties. The amino acid composition of three protein fractions of one white and one brown variety are reported. These studies suggest that it should be possible to provide high amounts of good quality protein in lines developed from white×brown seed crosses.
Palm kernel meal as the major protein concentrate in the diets of pigs in the tropics
Authors: Babatunde Gabriel M. , Fetuga Babatunde L. , Odumosu Olutosin , Oyenuga Victor A. 
Published: November 2006

AbstractThree trials were carried out to determine the suitability of locally produced palm kernel meal (PKM) as the major protein concentrate in the diets of weaners, growers and fattening pigs in the tropics. Large White and Large White×Land‐race cross barrows and gilts were used. These were individually fed at semi‐restricted levels the various diets formulated to contain approximately 15, 12 and 16.5% crude protein for trials 1, 2 and 3 respectively, the PKM or other protein sources contributing at least 50% of the total dietary protein in all the diets. In trial 1, pigs on the PKM diet grew at a lower rate, had poorer feed: gain ratio and protein efficiency ratio and lower feed consumption than the pigs on other diets. Pigs on a fish meal diet (FM) had the best performance throughout. In trial 2, the same trends as for trial 1 were observed, except that pigs on the dried skimmed milk (DSM) diet performed better than those on all other diets. In trial 3, the pigs on the PKM diet supplemented with 10% groundnut cake or 15% DSM had slower growth rate and lower feed:gain ratio than the pigs on other diets containing lower quantities of PKM supplemented with fish meal (FM) or blood meal (BM).
The use of synthetic (±)‐s‐1‐propyl‐l‐cysteine sulphoxide and of alliinase preparations in studies of flavour changes resulting from processing of onion (allium cepa l.)
Authors: Freeman George G. , Whenham Robert J. 
Published: November 2006

AbstractLarge losses of onion flavour components result from certain post‐harvest processes such as cooking by boiling, dehydration, freezing etc. The mechanisms by which these losses occur have been investigated on the basis of the alliinase‐precursor system and shown to include: (a) complete or partial enzyme destruction; (b) partial non‐enzymic destruction of precursors; and (c) partial enzymic hydrolysis of precursors with loss of volatile reaction products. A stable, freeze‐dried alliinase preparation and synthetic (±)‐S‐1‐propyl‐L‐cysteine sulphoxide ((±)‐PCSO) were prepared by known methods. Addition of an excess of enzyme to the processed product under optimal conditions was used in the determination of residual native substrate in the processed products and of an excess of the synthetic substrate for assay of enzymic activity. As compared with fresh onion as 100, enzymic activities of the processed products were as follows: freeze‐dried 45, laboratory‐frozen 18, hot‐air dried 8.8–10, commercially‐frozen 6.6, boiled 5.2 and pickled 0.01. Non‐enzymic destruction of substrate (precursor) was greatest in the hot‐air dried product (ca 80%) and least in freeze‐dried onion (2.0%)Model experiments based on the alliinase preparation, (±)‐PCSO and cis‐S‐1‐propenyl‐L‐cysteine sulphoxide (the major component of the native onion precursors is the trans‐isomer) exaggerated destruction of enzyme at 60 and 100 °C as compared with the relevant processed products, yet underestimated the substrate losses at these temperatures. It was concluded that factors other than those embodied in the model conditions were also involved.
The cuticles of citrus species. Composition of the intracuticular lipids of leaves and fruits
Authors: Baker Edward A. , Procopiou John 
Published: November 2006

AbstractThe qualitative and quantitative compositions of the intracuticular lipids of the leaves and fruits of four species of Citrus have been examined. The leaf cuticular membranes (280–316 μg/cm2) were well developed and contained high proportions of cutin (77–87%) of which isomers of dihydroxyhexadecanoic acid (79–82%) were the most abundant monomers. The fruit membranes (221–271 μg/cm2) contained smaller proportions of cutin (59–67%) whose major monomeric constituents were dihydroxyhexadecanoic acid (30–62%) and 16‐hydroxyoxo‐hexadecanoic acid (21–57%). The substantial amounts of cuticular wax (34–68 μg/cm2) located within the membranes consisted largely of fatty acids (68–97%) with hexadecanoic acid (44–78%) and octadecanoic acid (11–39%) present as the main components.
The nutritional and therapeutic value of tea—a review
Authors: Stagg Geoffrey V. , Millin David J. 
Published: November 2006

AbstractThe nutritional significance of tea is confined to certain vitamins and minerals. Tea is able to contribute riboflavin, folic acid, β‐carotene, α‐tocopherol and phylloquinone, and is also one of the more significant sources of fluoride in the UK diet. The pharmacological action of caffeine in tea is so modified, probably by its interaction with polyphenols, that the beneficial properties of the alkaloid may be enjoyed without harmful side effects. Beneficial effects attributed to tea polyphenols acting synergistically with ascorbic acid include the strengthening of capillary blood vessels and an anti‐atherosclerosis action. The potential value of tea has been well recognised in Russia but has received scant attention in the West.
Enzymatic improvement of date quality. Use of invertase to improve texture and appearance of “sugar wall” dates
Authors: Smolensky Dorab C. , Raymond W. R. , Hasegawa S. , Maier V. P. 
Published: November 2006

Abstract“Sugar wall” dates, which have crystalline sucrose present in the tissue, were improved in quality and market value by treating the fruits with food grade invertase. Enzyme concentration, temperature, time, and the degree of sucrose hydrolysis necessary to prevent recrystallisation during subsequent storage were studied in Deglet Noor dates. Native invertase activity, which can be reactivated by spraying or vacuum hydration was not sufficient to bring the ratio of sucrose: reducing sugar to a level low enough to prevent subsequent sucrose recrystallisation.
A rapid spectrophotometric method of determination of thiopropanal s‐oxide (lachrymator) in onion (allium cepa l.) and its significance in flavour studies
Authors: Freeman George G. , Whenham Robert J. 
Published: November 2006

AbstractThe method depends upon rapid extraction of the lachrymator (thiopropanal S‐oxide) into hexane at 0 °C and observation of the absorbance maximum at 254 nm as compared with that of the synthetic compound as a standard. Thiopropanal S‐oxide was synthesised by dehydrochlorination of 1‐propanesulphinyl chloride by a published method. Evidence that the observed absorbance was due to the presence of thiopropanal S‐oxide was based mainly on agreement of the properties of the synthetic compound with those of hexane extracts of fresh onion juice with respect to λmax values, reaction with L‐cysteine reagent, and thin‐layer chromatography. Further confirmation was afforded by the properties of alliinase fission products of synthetic (±)‐S‐l‐propenyl‐L‐cysteine sulphoxide.A series of applications of the method in determination of onion flavour intensity, including non‐destructive sampling, is described.
Volatile flavour components of watercress
Authors: Macleod Alexander J. , Islam Rashida 
Published: November 2006

AbstractUsing previously reported methods of sample preparation an essence of watercress was obtained which proved to contain only four major components. All are glucosinolate degradation products with 3‐phenylpropionitrile the major compound, although the related 2‐phenylethyl isothiocyanate is most important in flavour terms. The other compounds obtained are long chain ω‐methylthioalkyl nitriles.
A comparison of some chemical and physical properties of alkali lignins from grass and lucerne hays before and after digestion by sheep
Authors: Gordon Anthony J. 
Published: November 2006

AbstractThe chemical and physical properties of alkali lignins from a grass hay and a lucerne hay were studied, before and after digestion by sheep. A greater proportion of the total grass lignins was dissolved by alkali than with the lucerne lignins but digestion increased this proportion with both species. Of the lignin dissolved by alkali, less of it was precipitated on acidification when faeces (50–70%) were compared with the undigested hays (86–92%). Extraction of lignins with boiling alkali produced a lignin with the smallest amount of amino acids but considerably altered the chemical structure as revealed by nuclear magnetic resonance (n.m.r.). Trypsin treatment of a cooler alkali extract was less effective in reducing amino acid contamination but did not alter the structure. Compared with the grass alkali lignins, the lucerne lignins had more total but fewer aromatic protons, fewer groups reacting with N‐2,6‐trichloro‐p‐benzoquinone imine, ionisable hydroxyl groups and fewer methoxyl groups. On Sephadex G‐200 gel chromatography, three peaks were apparent with the lucerne, but only two with grass lignins. Both plant lignins showed large amounts of highly shielded n.m.r. protons but there were more with lucerne. Infrared spectra suggested that they were probably due to methyl groups. Digestion had very little effect on the n.m.r., ultraviolet or infrared spectra or the molecular weight distribution of the isolated lignins. It may have reduced the numbers of groups, reacting with N‐2,6‐trichloro‐p‐benzoquinone imine with the grass and two maize samples examined, but appeared to have the opposite effect with the lucerne.
A comparison of the protein nutritive value and composition of four cultivars of faba beans (vicia faba l.) grown and harvested under controlled conditions
Authors: Palmer Robert , Thompson Reginald 
Published: November 2006

AbstractFaba beans (Vicia faba L.) of four cultivars, one of which was harvested in batches during the 2 months prior to normal harvesting time, and for comparison, a sample of kidney beans (Phaseolus vulgaris L.) had similar amino acid compositions with sulphur amino acids limiting in all samples. Chemical scores ranged from 45–52 and all the faba beans, when fed to rats, gave biological values in close agreement with the chemical score. Diets containing two of the cultivars were supplemented with 0.1% methionine and in both instances an increase in biological value of 22 units was obtained. Kidney beans fed to rats at the same level of crude protein resulted in the death of animals in 7–9 days. The haemaggfulinin content of the faba bean samples was 8–16 times lower than in kidney beans. Early harvesting did not affect the nutritive value of the faba beans and no differences were observed between the different cultivars, none of which showed any evidence of toxicity.
2,4,6‐trichloroanisole in broiler house litter: A further cause of musty taint in chickens
Authors: Land Derek G. , Gee Malcolm G. , Gee Jennifer M. , Spinks Christopher A. 
Published: November 2006

AbstractTwo unknown components in extracts of broiler house litter were identified as 2,4,6‐trichloroanisole and 2,4,6‐trichlorophenol; the latter compound was also found in extracts of fresh wood shavings. Experiments with pure cultures of fungi isolated from the litter demonstrated that these microorganisms were capable of methylating 2,4,6‐trichlorophenol to the chloroanisole. A musty taint in broiler chickens was shown to be due to the presence of 2,4,6‐trichloroanisole.
Free radical formation in the antioxidant ethoxyquin
Authors: Skaare Janneche Utne , Henriksen Thormod 
Published: November 2006

AbstractElectron spin resonance (ESR) studies on the antioxidant 6‐ethoxy‐1, 2‐dihydro‐2,2,4‐trimethylquinoline (ethoxyquin) showed that the compound exists partly in the free radical form. The radical which was found both in solutions of ethoxyquin and in the compound itself, exhibits an ESR signal consisting of six lines which form a triplet of doublets. The hyperfine structure can be ascribed to an interaction of the unpaired electron with a nitrogen and a proton. The ESR data were: g = 2.0050, A N = 10.8 gauss and A H = 3.7 gauss. The responsible radical is presumably formed by a dissociation of a hydrogen atom from the secondary amine. The radical concentration was found to be increased significantly by the presence of u.v. light. The ESR data were supported by some mass spectral data.
Effect of water and bht on stability of cottonseed oil during frying
Authors: Peled Micha , Gutfinger Tamar , Letan Arieh 
Published: November 2006

AbstractThe behaviour was studied in cottonseed oil which had been exposed to frying under controlled conditions in a system in which only the oil, water and/or the antioxidant BHT were present. In the oils, changes which had been caused by heating were evaluated through determination of acid, hydroxyl, TBA and iodine values, extinctions at 232 nm and 460 nm, fatty acid composition, viscosity, amounts of “polymers” and non‐urea‐adduct‐forming fatty acid methyl esters. All the changes were less pronounced when the frying was carried out in presence of either nitrogen or water. The latter protected the oil only if it was present in amounts sufficient to generate such a volume of vapours which could effectively act as an inert gas‐blanket. BHT had no delaying effect on the deterioration of the oil during frying. When the oil was heated in the presence of air, the antioxidant's destruction was lessened by the presence of water in the system, but a large portion of BHT was lost through steam distillation.
Use of chemical assessment of quality in the economics of tea production in Malawi
Authors: Palmer‐Jones Richard W. , Hilton Peter J. 
Published: November 2006

AbstractThe effect of nitrogen fertiliser application on the price of teas made in Malawi is quantified through the intermediate relationships of applied nitrogen upon shoot flavanol composition, and between manufactured tea theaflavin content and price. Combining the effect of fertiliser on price and yield allows estimates of the economically optimum level of application to be made. The effects of variations in physical relationships and of prices of tea and fertiliser are assessed.
Protein and enzyme changes in tomato fruit in relation to blotchy ripening and potassium nutrition
Authors: Hobson Graeme E. , Davies Jack N. 
Published: November 2006

AbstractThe effects of potasium deficiency and blotchy ripening in tomato fruit on some nitrogenous constituents, especially the proteins, have been investigated. The distribution of nitrogen in normal and potassium‐deficient fruit of the cherry tomato Lycopersicon pimpinellifolium was examined and compared with that from potassiumdeficient and blotchy ripened fruit of a cultivated variety (L. esculentum, cv. Moneymaker). The protein fraction from cv. Amberley Cross was analysed in detail using disc gel electrophoresis. Changes induced by potassium deficiency in the general protein pattern and on a wide range of enzymes active in ripening were compared with the effects brought about by blotchy ripening. The distribution of protein components and isoenzymes in low potassium fruit was to a large extent similar to that of normal tissue at an earlier stage of development, whereas the alterations in blotchy tissue appeared to be of a random nature.
Effect of alfalfa saponins on the growth and some aspects of lipid metabolism of mice and quails
Authors: Reshef Gad , Gestetner Benjamin , Birk Yehudith , Bondi Aron 
Published: November 2006

AbstractThe influence of alfalfa saponins on growth and on lipid metabolism was studied in mice and quails. The extent of growth inhibition was related to the level of medicagenic acid in the saponin preparation used. Both species differed considerably in their sensitivity to alfalfa saponins, mice being more susceptible than qualis. Female mice overcame the growth impairing effect after a shorter period of adaptation than male mice. After ingestion of saponin both sexes showed an increase of faecal lipids and faecal cholesterol. Consequently concentrations of lipids and cholesterol in the livers of mice were depressed. In response to the lower uptake by the liver a higher rate of incorporation of labelled acetate into lipids and cholesterol of this organ was found. In quails these parameters of lipid metabolism were not influenced by alfalfa saponins, except for an increased rate of cholesterol biosynthesis in the liver.
Effect of the application of cow slurry to grassland on the composition of the soil atmosphere
Authors: Burford J. R. 
Published: November 2006

AbstractThe effect of a heavy application (550 tonnes/ha) of unamended cow slurry to grassland in early spring (March) on the composition of the soil atmosphere was examined by analysing the gaseous phase under adjacent treated and untreated areas for a 12‐month period. Restricted aeration and products of intense reducing activity were observed in the slurry layer for 3 weeks, and in the underlying surface soil for several months, after the application; oxygen contents of the atmosphere to a depth of 80 cm were decreased and carbon dioxide contents increased, for 12 months. Although the slurry and soil never became completely anaerobic (minimum oxygen contents observed were 8% (v/v) in the slurry and 3.5% in the soil), high methane concentrations (6% in the slurry and 1.7% in the soil) indicated that a large proportion of the slurry and surface soil volumes were occupied by anaerobic volumes shortly after the application. Other hydrocarbon gases (ethane, ethylene, propane) were evolved, but did not accumulate to concentrations greater than 7 parts/106.Nitrous oxide evolution indicated a pattern of gaseous N loss from the soil and slurry, presumably due to denitrification. Major evolution occurred in the slurry in May, June and July, and in the surface soil at the 10‐cm depth in July–August. Nitrous oxide was detected continuously in the winter, and in concentrations as high as 680 parts/106, at a depth of 40 cm below the soil surface of the treated grassland after nitrate had been leached to this depth by autumn and winter rains. Nitrous oxide was detected continuously at 80 cm below the soil surface in spring and early summer, and again in the following winter, under treated as well as untreated areas.The observed consequences of the slurry application are attributed to physical effects in restricting aeration, in association with the effect of the organic substrates on soil respiratory activity.
Separation and characterisation of chymotryptic peptides from α‐ and β‐purothionins of wheat
Authors: Mak Alan S. , Jones Berne L. 
Published: November 2006

AbstractBoth α‐ and β‐purothionins of wheat were readily hydrolysed by chymotrypsin into peptides which were separable by ion exchange chromatography. Hydrolysis occurred rapidly at the single tyrosine residue but there was no apparent cleavage at the phenylalanine residue. Leucine residues were hydrolysed at a slower rate. Reduction and alkylation of the purothionins increased the rate at which they were hydrolysed by chymotrypsin. Seventeen peptides were isolated from α‐purothionin digests and β‐purothionin yielded 15. From amino acid analyses of the chymotryptic peptides, there were at least four differences in the primary structures of the purothionins with β‐purothionin containing 2 Asx, 1 Lys and 0.5 Leu residues which had replaced 2 Gly, 1 Arg and 0.5 Ileu residues of α‐purothionin. Tyrosine is probably the thirteenth residue from the amino terminus of both α‐ and β‐purothionins.
Sterol composition of butters and margarines
Authors: Pyle Christopher A. , Holland Patrick T. , Payne Everit 
Published: November 2006

AbstractAnalysis of the sterol and triterpene alcohol fractions of polyunsaturated margarine, normal butter and soft butter by gas chromatography–mass spectrometry revealed that the major components in margarines were β‐sitosterol, stigmasterol, Δ 7‐stigmasterol and campesterol, while cholesterol was the major sterol in butter. The hydrogenation process used in the manufacture of margarines had no effect on the composition of the unsaponifiable components of the parent oils. Crystallisation as used in the manufacture of soft butter did not affect the quantity of cholesterol present in this product.