bluuebunny/crossref_metadata_2025_split huggingface dataset:
Studies of vinegar bacteria
Authors: Kulka Dora , Singh J. , Nattrass R. M. , Hall A. N. , Walker T. K. 
Published: November 2006

AbstractAn account is given of vinegar‐producing bacteria isolated by one of the authors (R. M. N.) in the Department of Agriculture, Nairobi, and also of acetic acid bacteria isolated from English malt vinegar acetifiers. The cultures selected in East Africa consisted mainly of strains of Acetobacter acetigenum, A. xylinum and A. acetosum: two of the organisms have been accorded varietal distinction under the respective names A. acetosum var. nairobiense and A. xylinum var. africanum. Of 10 pure cultures isolated from English acetifiers, 4 organisms which formed surface pellicles were provisionally identified as A. kützingianum (2 strains), A. xylinum (1 strain) and A. pasteurianum (1 strain), while 6 non‐pellicle‐formers were considered to be strains of A. acetosum and A. ascendens.
The component glycerides of camel (Camelus indicus) depot fat
Authors: Pathak S. P. , Trivedi B. N. 
Published: November 2006

AbstractThe component glycerides of camel (Camelus indicus) depot fat were fractionated by crystallization of the neutral fat from acetone and ether and the composition of the fractions obtained was determined after ester fractionation. The major component acids are palmitic, stearic and oleic acid, with smaller amounts of myristic and hexadecenoic acid, and minor proportions of tetradecenoic acid. The chief component glycerides are—(i) 20.9% of fully saturated (dipalmitostearin and monopalmitodistearin); (ii) 61.6% of mono‐unsaturated‐disaturated (hexadecendopalmitostearin, oleopalmitostearin and oleodipalmitin); (iii) 17.5% of di‐unsaturated‐monosaturated (hexadeceno‐oleopalmitin, dioleomonopalmitin and dioleomonostearin). The glyceride structure follows the typical land‐animal fat type, i.e. ‘random’ distribution. The fully saturated glyceride content of the fat, determined separately by method of Hilditch & Lea, is 21.7%.
Studies on protein denaturation in frozen fish. I.—Biological factors influencing the amounts of soluble and insoluble protein present in the muscle of the north sea cod
Authors: Ironside J. I. M. , Love R. M. 
Published: November 2006

AbstractConsiderable variations were observed in the percentage of total protein soluble in 5% sodium chloride (‘soluble protein’) of the minced whole muscle of North Sea cod. It was found that by assaying certain myotomes freed from myocommata, rather than whole minced fillets, much of the variation in the results disappeared, especially that caused by changes in the body lengths of the fish.Determinations spread over a period of 14 months, however, have indicated that starvation and certain phases of the reproductive cycle can bring about changes in the amount of soluble protein of such myotomes from fish of different sizes, possibly as a result of a drain on the resources of the fish.The observations made it possible to eliminate several causes of variation in the amount of soluble proteins obtained under standard conditions, and obtain material with less than 1% variation. This material will provide the basis for research on freezing and cold‐storage of fish.
Wool wax. VIII.—The composition of the unsaponifiable material
Authors: Horn D. H. S. 
Published: November 2006

AbstractThe optimum conditions for the chromatographic fractionation of the unsaponifiable material on activated alumina have been worked out and applied, together with the urea separation of the aliphatic alcohols, to the separation of the unsaponifiable materials of freshly secreted and autoxidized waxes. The unsaponifiable material of the relatively fresh wax was found to be made up of the following major components: isocholesterol (the lanosterol—dihydrolanosterol mixture), 44.2%; cholesterol, 32.5%; urea‐separated aliphatic alcohols, 14.7%; aliphatic diols, 3.2%, and hydrocarbons, 0.9%. The unsaponifiable materials from autoxidized waxes contained in addition an unresolved resinous complex mixture which was shown to be composed of autoxidation products, derived chiefly from the unsaturated unsaponifiable constituents, viz., isocholesterol and cholesterol, and it is concluded that these reactive substances, in the form of wool wax esters, undergo primary attack at the active methylene groups adjacent to the unsaturated bonds to yield α‐unsaturated ketone and alcohol derivatives, probably via unstable hydroperoxide precursors, as has been shown to be the case in the autoxidation of dihydrolanosteryl acetate, a model wool wax compound. Secondary reactions probably involve the unsaturated bonds of these primary products and lead to saturated ketones and saponifiable substances.
The efficiencies of wetting agents used in agricultural sprays
Authors: Thompson C. C. 
Published: November 2006

AbstractThe ability of eight wetting agents to promote the wetting of apple, pear and cabbage leaves has been investigated. Attempts have been made to correlate their efficiency with measurements of surface and interfacial tension, with wetting power as assessed by the Draves sinking‐time test, and with their ability to wet waxed discs; the best correlation was given by the Draves test. It has been shown that wetting efficiency may be reduced in the presence of certain pesticides.
Carbohydrates in pasture species II.—The soluble sugars of red clover (Trifolium pratense)
Authors: Bailey R. W. 
Published: November 2006

AbstractSeven sugars and a neutral glucoside have been detected in the 80% ethanol extract of red clover. The sugars have been tentatively identified as xylose, glucose, fructose, sucrose, a fructosyl‐fructose, a fructosyl‐glucose and an isomer of raffinose. The concentration of these compounds has been measured in the leaves and in the stems.
The stability of vitamin C in a commercial fruit squash
Authors: Bender A. E. 
Published: November 2006

AbstractThe deterioration of vitamin C in a fruit squash was followed during storage under the conditions encountered in normal commercial practice. The initial level of 32 mg. of natural vitamin C per 100 ml. was maintained for 6 months; 80% was retained after 12 months, 50‐60% after 18 months and about 40% after 2 years. Added synthetic vitamin C showed the same stability.Small experimental bottles of squash were stored under a variety of conditions in the laboratory. There was no difference in the rates of deterioration of the vitamin at 0° and room temperature but destruction was more rapid at 37°. Light had no effect and the stability of added vitamin C was the same as that of the natural vitamin. Squash exposed to the air in partly filled bottles showed a rapid loss of ascorbic acid.There was an unexplained variation from bottle to bottle.
Patterns in lipid chemistry
Authors: Lovern J. A. 
Published: November 2006

AbstractUnsaturation in fatty acids follows definite patterns. In the mono‐ethylenic acids a nine‐carbon chain occurs frequently on one side or the other of the double bond, a fact probably significant in relation to the structure of oleic acid. The non‐conjugated polyenoic acids fall mainly into three series, showing affinities with oleic, linoleic and linolenic acid respectively when considered from the terminal methyl carbon. This may result largely from positional limitations during metabolism of these three acids by animals. Saturated and unsaturated fatty acids are treated selectively by enzymes when being esterified with glycerol, but this selectivity follows a different course in triglycerides and lecithins. Nevertheless, there appear to be some common features in the patterns of enzymic synthesis of these and some other lipids. Characteristic differences in the fatty acids of triglycerides, glycero‐phosphatides, sphingolipids and cholesterol esters are another feature of selective enzymic acylation, particularly intriguing because of dynamic equilibrium with a common metabolic pool of fatty acids. Many lipids, including those based on glycerol, sphingosine and phyto‐sphingosine, show structural and enzymic inter‐relationships.
Analytical studies on the carbohydrates of grasses and clovers. IX—Changes in carbohydrate composition during the growth of lucerne
Authors: Hirst E. L. , Mackenzie D. J. , Wylam Clare B. 
Published: November 2006

AbstractThe seasonal variations of the carbohydrates in the leaf and stem of lucerne have been studied during two successive years' growth. During growth from seed in the first year, when the crop did not flower, there was a continuous accumulation of sucrose in the plant. In the second year, flower and seed formation influenced the soluble sugar content, which was highest when the flowers were in bloom. This substantiates field observations by other workers that the best hay and silage are obtained from material cut at this stage. In both years there was a continuous increase in the amount of cell wall polysaccharides.
Extractives from the New Zealand myrtaceae. IV.—Triterpene acids from the bark of Leptospermum ericoides
Authors: Corbett R. E. , McCraw E. H. 
Published: November 2006

AbstractBetulic acid, ursolic acid, acetate, and a new triterpene acid, C30H48O4, have been isolated from the outer bark of L. ericoides. Chromatography on silica gel has proved an effective method for the separation of these acids.
Through‐circulation drying of vegetable materials. V.—Barley grain
Authors: Hughes J. M. , Mitchell T. J. 
Published: November 2006

AbstractThe drying characteristics of barley grain have been investigated, for both shallow and deep beds (Ld 2–10 lb. B.D.S./sq. ft.), under different conditions of dry‐bulb temperature, rate of air mass flow, wet‐bulb depression and of agitation.The rate of drying of shallow layers of grain has been shown to depend largely on the dry‐bulb temperature, mass air‐flow having a less marked effect and wet‐bulb depression almost no effect. In drying deep beds, mass air‐flow has a much greater influence on the drying rate.Drying times between moisture content limits of 0.7 and 0.1 have been used for correlation purposes and a method for the prediction of drying times of deep beds of grain is presented.Static pressure drops across beds of wet and dry material have also been studied.
The action of potato phenolase on flavonoid compounds
Authors: Baruah P. , Swain T. 
Published: November 2006

AbstractThe presence of aesculin and a scopoletin glycoside has been demonstrated in extracts of potato tubers, and quercetin, caffeic acid, aesculetin and scopoletin in hydrolysed extracts. A spectrophotometric method for the estimation of phenolase activity is described and using this and conventional manometric techniques the activity of a potato phenolase preparation has been measured with a large number of phenolic compounds.
Observations on the rate of dehydration of root vegetables in heated air
Authors: Bhatia B. S. , Tucker C. G. , Gooding E. G. B. 
Published: November 2006

AbstractA four‐stage counterflow hot‐air drying system with interstage reheating which has been developed for the dehydration of vegetables in strip or shred form is compared with a less complex system of fewer stages for drying strips of scalded carrot or potato. Satisfactory drying is possible in some cases in 6–7 hours even in a single‐stage system, though not necessarily with good thermal efficiency. The possibility of bacterial hazards associated with low initial drying temperatures is discussed.
The composition and manurial value of poultry excreta, straw‐droppings composts and deep litter. III.—Experimental studies on deep litter
Authors: Tinsley J. , Nowakowski T. Z. 
Published: November 2006

AbstractUsing the methods described in Part I, an experimental study was made of the changes in composition and of the losses of organic matter and nitrogen from deep litter in a manner similar to the study made on composts and described in Part II.Over a period of 11 months, losses of organic matter and of nitrogen by decomposition were approx. 50 and 40%, respectively. Results indicated that deep litter should be moistened before storage to prevent escape of ammonia and encourage formation of nitrate.Indirect calculations of the losses of organic matter and nitrogen throughout the experimental period were made from the changes in the ratios of each to the ash, the phosphorus and the potassium contents, assuming that these three components of the straw and droppings accumulated in the litter without loss.
The water absorption of wheat flour: Relative effects of protein and starch
Authors: Greer E. N. , Stewart B. A. 
Published: November 2006

AbstractThe water absorptions of flour from 23 samples of two wheat varieties, Atle and Hybrid 46, have been measured. Comparison of the results with estimates of flour‐nitrogen and damaged starch content, indicate that differences in absorption are largely accounted for by variation in these factors. The evidence also confirms previous suggestions that more starch damage occurs in the milling of “hard” than “soft” wheats and that in “hard” wheats starch damage is likely to increase with the protein content of the wheat.
The composition of tomato fruit. II.—Sap expressed from fruit showing colourless areas in the walls
Authors: Winsor G. W. , Massey D. M. 
Published: November 2006

AbstractTomatoes having colourless or “waxy” areas in the walls are shown to have a lower content of dry matter than normally ripened fruit. Lower concentrations of total soluble solids, sugars, nitrogenous compounds and titratable acids are also found in sap expressed from “waxy” than from normal fruit. The sap of “blotchy” tomato fruit is found to be intermediate in composition between that of normal and of “waxy” fruit. Although these disorders of ripening tomatoes become apparent in the outer fruit walls, accompanying differences in composition can be demonstrated in the inner portions of the fruit.
The comprehensive analysis of grasses
Authors: Waite R. , Gorrod A. R. N. 
Published: November 2006

AbstractAn attempt has been made to account quantitatively for the main groups of chemical compounds in the dry matter of grasses. This was done by successive extractions with ethanol‐benzene, warm water and ammonium oxalate solution, followed by digestion with pepsin and a delignifying treatment to isolate a holocellulose fraction. The polysaccharides in the holocellulose were determined.It was found possible to account for 97–98% of the grass dry matter and to identify all but 1–3% of it. The use to which such detailed knowledge can be put to provide a better assessment of the feeding value of grass is discussed.
Souring of South African tomato juice by Bacillus coagulans
Authors: Knock G. G. , Lambrechts M. S. J. , Hunter R. C. , Riley F. R. 
Published: November 2006

AbstractThe occurrence of flat‐sour spoilage in South African tomato juice is reported and the biochemical characteristics, D and z values, of the causative organism are described. pH adjustment to prevent spore germination, as originally proposed by Pederson & Becker, is suggested as the simplest control measure. The inhibition of B. coagulans by tomato juice when added to culture media is apparently a pH effect.The failure of B. coagulans to produce gas in canned tomato juice is due to a restricted oxygen supply, and probably to the inhibition of gas production by carbon dioxide.
The equilibrium relative humidity of garlic powder
Authors: Pruthi J. S. , Singh L. J. , Lal Girdhari 
Published: November 2006

AbstractBased on sorption isotherms or equilibrium relative humidity curves, the packaging characteristics of garlic powder have been determined. It is shown that (1) garlic powder is a highly hygroscopic product, picking up moisture even at 20% R.H.; (2) for a typical garlic powder (moisture 6%), the equilibrium relative humidity at 25° is about 13%; (3) the critical point for garlic powder as regards caking was found to be at 10.6% moisture level, and the danger point at 9.5%.
The microestimation of γ‐(4‐chloro‐2‐methylphenoxy)butyric acid, γ‐(2 : 4‐dichlorophenoxy)butyric acid, and n‐butyl γ‐(2:4‐dichlorophenoxy)butyrate in plant material
Authors: Glastonbury H. A. , Stevenson Margaret D. 
Published: November 2006

AbstractAs residue data on the persistence of herbicides are required for crops grown for human or animal consumption, a method has been developed for the determination of phenoxyalkane carboxylic acid and ester residues in plant material. This rapid, specific and sensitive method is described with special reference to the determination of 2 : 4‐DB and its butyl ester in lucerne and MCPB in pea plants.The sodium salts of the acids were always used in the formulations of 2 : 4‐DB and MCPB sprayed in field experiments.
A radioactive isotope dilution technique is used to obtain quantitative results from non‐quantitative procedures and infra‐red spectroscopic analysis gives the necessary specificity. The sensitivity is I p.p.m. of the acids for a maximum sample weight of zoo g. and 2 p.p.m. of ester for a maximum sample weight of 50 g.The method has been applied in field experimentsThe results of other field experiments are being published in the Proceedings of the Fourth British Weed Control Conference, 1958.
on residue levels and one typical series of results is given.
Studies in fungitoxicity. II.—Fungitoxicity of certain anilinovinyl quaternaries
Authors: Pianka M. , Hall J. C. 
Published: November 2006

AbstractEleven anilino‐vinyl, ‐propenyl and ‐butenyl quaternary salts have been examined for fungitoxicity. The structure‐activity correlation was similar to that found for carbocyanines. The activity of the salts resided in the cations. Benzoxazolium derivatives were found to be more active than benzthiazolium or benzselenazolium derivatives. Phenylation of the benzoxazolium salts enhanced their activity. Alkyl substituents enhanced the activity of the benzthiazolium salts.
Lipase activity in biscuit doughs
Authors: Halton P. , Knight R. A. , Martin H. F. , Ottaway F. J. H. 
Published: November 2006

AbstractHigh lipase activity in flour, which may result from mould contamination of wheat, has been shown to be a cause of the development of a soapy taste in biscuits made from the flour. Three methods may be used to assess whether, as a result of high lipase activity, a flour is likely to give biscuits with such a taint. These methods involve (1) organoleptic tests on a flour‐fat dough incubated at 80° F, (2) measurement of the acidity of the fat extracted from such a dough and (3) determination of the counts of moulds and fat‐splitting organisms in the flour.
Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh
Authors: Hughes R. B. 
Published: November 2006

AbstractGas chromatography was applied to a study of the production of volatile amines and ammonia in herring flesh under various conditions. Fresh flesh contained ammonia and a small quantity of trimethylamine, but no monomethylamine, dimethylamine or higher amines in the range ethylamine to pentylamine were detected. The trimethylamine oxide content varied according to the season, being higher in winter than in summer. During storage at 10–13°. ammonia and trimethylamine were formed, and also smaller quantities of di‐ and mono‐methylamine. No higher amines were detected after 4 days. The trimethylamine oxide content dropped over the period. Cooking in sealed glass tubes at 120° resulted in breakdown of trimethylamine oxide, and formation of ammonia, tri‐, di‐ and mono‐methylamine (trace). No higher volatile amines were detected in the cooked flesh. The possible significance of the results in relation to the development of flavour in canned herring is discussed.
Kaffircorn malting and brewing studies. III.–Determination of amylases in kaffircorn malts
Authors: Novellie L. 
Published: November 2006

AbstractNew and modified methods have been developed for the determination of amylases in kaffircorn malts because of their low β‐amylase content and because of the presence of insoluble but active α‐ and β‐amylases in malts made from certain varieties of kaffircorn. The amylases have been estimated, either after extraction from the malt or in situ, by measuring either the saccharifying or dextrinising activity. The accuracy, application and interpretation of these methods for brewing and research purposes are discussed.
Use of lecithin in production of bread containing defatted soya‐flour as a protein supplement
Authors: Adler L. , Pomeranz Y. 
Published: November 2006

AbstractLoaf volume and bread‐baking quality can be maintained in bread baked from different types of flour extraction and wheat strength mixed with defatted soya‐flour and prepared without addition of sugar and fat, by increasing the level of oxidising agent to the optimum and adding lecithin to the dough. The quantity of lecithin necessary for a 3, 6 and 9%, respectively, defatted soya‐wheat blend has been determined.
Release of iron oxide in red‐brown soil formation from the weathering of limestone. 1.—Effect of carbonic acid
Authors: Khan D. H. 
Published: November 2006

AbstractIn carbonic acid leaching under laboratory conditions, which were considered to be almost identical with rainwater leaching of limestone rocks, it is shown that there is a gradual release of Fe (and Si, Al, Ti, etc.) along with the bulk removal of the alkaline earth carbonates. The resultant product is a reddish‐brown to greyish‐brown residue, and perhaps represents an intermediate stage between the initial rock and the final red‐brown soil. A similar observation may also be made from the acetate‐buffer leaching of limestone rocks.
Dried bovine plasma. I.—Storage of spray‐dried plasma and the freeze‐concentration of liquid plasma
Authors: Brooks J. , Ratcliff P. W. 
Published: November 2006

AbstractSpray‐dried plasma rapidly acquired a fishy flavour, which was at least partly caused by oxidation when kept in air at 25d̀. The change was accompanied by a disappearance of glucose and an increase of fluorescence; the rate of both these processes was influenced by the amount of oxygen initially present in the system. Because of desorption of air from the particles, the lowest concentration of oxygen attainable by gas‐packing was still sufficient to produce a diminished but objectionable degree of fishiness. Frozen plasma did not become fishy during storage. The preparation and properties of a freeze‐concentrated plasma are described.
The depletion of insecticides in sheep dipping baths
Authors: Harrison I. R. , Marshall P. G. 
Published: November 2006

AbstractThe depletion of aldrin, dieldrin and γ‐BHC from sheep dipping baths under field conditions has been examined. The methods of sampling and infra‐red analysis of the insecticide are fully described.The factors affecting the depletion rate of sheep dips are discussed and the results show that where the initial concentration is high, rapid depletion occurs. A more constant insecticide level may be achieved by lowering the initial concentration and increasing the amount of chemical added at topping up. Further work is in progress.
Soil nitrogen. V.—Leaching of nitrate from soils in laboratory experiments
Authors: Webster R. , Gasser J. K. R. 
Published: November 2006

AbstractThe leaching of nitrate was studied by percolating water through columns of clay loam and sandy loam soils.The light soil lost nitrate more quickly than the heavy soil. For both heavy and light soils the rate of loss of nitrate from the soil into the leachate was initially greater from a coarse fraction (2‐10 mm.) than from the unseparated soil. For the heavy soil a fine fraction (< 2 mm.) initially lost nitrate most quickly but ultimately the most nitrate was leached from the unseparated soil. When water was added slowly at the top of columns of unseparated soils until the bottom became wet, nitrate moved downwards, but not uniformly, as for both soils there was a minimum in the nitrate concentration near the bottom of the column. It is suggested that drainage water flows initially over the structural units, and not through the mass of soil until it is completely saturated, so that nitrate is first lost from the surface of the structural units and later from the soil mass as a whole.