bluuebunny/crossref_metadata_2025_split huggingface dataset:
A rapid routine test for coliform contamination in food
Authors: Farrell I. , Jayson G. G. , McConlough L. C. , Pirie D. G. 
Published: November 2006

AbstractA method has been developed for the detection of coliform organisms in foodstuffs which is an alternative to the standard MacConkey test. A relationship has been established between the number of organisms originally present and the time required for their detection. The new method makes use of radioactive tracers and requires less time to confirm the presence of coliform contamination.
Comparison of chemical tests for estimation of the availability of soil zinc
Authors: Martens D. C. , Chesters G. 
Published: November 2006

AbstractTests for determining the availability of soil Zn were evaluated by simple and multiple correlation analysis. The soil tests included total Zn, and Zn extractable from soil by 0.2 M MgSO4, 0.1 N HCl or dithizone. In simple correlation analyses, each of the tests correlated significantly with the uptake of soil Zn by maize (Zea mays L.) plants grown in the glasshouse. The predictions were improved significantly with all tests by the inclusion of one or more of the soil variables, pH and clay and organic matter contents, in multiple correlation analyses. The plant uptake of soil Zn could best be predicted from a multiple regression equation which included soil pH and logarithmic functions of 0.1 N HCl‐extractable Zn and soil clay content as the independent variables.
Studies on changes in flour tocopherols following ageing and treatment of the flour with chlorine dioxide
Authors: Frazer A. C. , Lines J. G. 
Published: November 2006

AbstractThe tocopherols in freshly milled flour were measured using two‐dimensional chromatography. Total tocopherols were in the range 1500–1600 μg/100 ml, but only 17–18% of this was α‐tocopherol. Aerobic storage for 190 days caused a reduction of all tocopherols by 62–67%. Treatment of the flour with chlorine dioxide at the usual commercial level caused a comparable reduction, averaging 58%; ϵ‐tocopherol was rather less affected than α‐tocopherol.Studies in human volunteers indicated that a daily supplement greater than 10 mg of tocopherol was needed to bring about a significant change in the level of α‐tocopherol in the blood. When bread made from untreated and chlorine dioxide‐treated flour was fed to groups of volunteers in a double‐blind crossover trial for 50 days on each type of bread, no significant correlation could be found between blood tocopherol levels and the type of bread consumed. To examine whether a longer period of time on the diet was necessary, the blood tocopherol levels of thirteen English students who had habitually consumed bread made from treated flour were compared with those of thirteen French students, matched for age, who had for several years consumed French bread which is made from untreated flour. The analyses were carried out in Birmingham and in Paris by the same investigator. No significant differences in tocopherol levels were found. It is concluded that the consumption of bread made from flour treated with chlorine dioxide will have no significant effect upon the blood level of α‐tocopherols under the dietary conditions at present prevailing in Britain.
Short‐chain fatty acid analysis—A comparison between two gas‐chromatography methods
Authors: Lough A. K. , Reid R. S. , Murray Moira , Black F. M. 
Published: November 2006

AbstractThe compositions of a number of known mixtures of volatile fatty acids in aqueous solution and of volatile fatty acids in samples of rumen liquor were estimated by two gas‐liquid chromatographic procedures, one of which operated in conjunction with an automatic titrating device and the other with a flame‐ionisation detector. It was found that the method using flame‐ionisation as the system of detection was more accurate and yielded results more rapidly than did that in which automatic titration was employed.
The effect of sulphur‐containing fungicides on the corrosion of plain cans of fruit
Authors: Board P. W. , Holland R. V. , Elbourne R. G. P. 
Published: November 2006

AbstractThe addition of 2–5 ppm of TMTDS (tetramethylthiuramdisulphide) or ziram markedly decreased the shelf life of canned pears, but 1 ppm of these materials had little effect. The addition of trace levels of sulphur or captan to canned pears appeared to increase the shelf life; addition of sodium sulphide appeared to have a negligible effect on shelf life. The shelf life of canned peaches, apricots, pineapple, apples, and citrate solution was also decreased by the addition of 5 ppm TMTDS or ziram. TMTDS and ziram caused pitting of the base steel of the tinplate with little attack on the tin coating. Pitting was not seen in cans containing added sulphur, sulphide, or captan and the rate of corrosion of the tin coating was less than in cans containing no added chemicals. Formation of passive films and reduction of the hydrogen overpotential were considered to be important factors influencing corrosion of cans containing the added agricultural chemicals.
Effect of biochemical constituents on macaroni quality. I.—Differences between hard red spring and durum wheats
Authors: Sheu Ruey‐Yi , Medcalf D. G. , Gilles K. A. , Sibbitt L. D. 
Published: November 2006

AbstractDurum semolina and farina from hard red spring wheat were fractionated into starch, gluten, watersoluble fraction and sludge. By systematic interchange of the various fractions, a series of reconstituted ‘flours’ was formed. Macaroni was made from these reconstituted materials and the colour and cooking characteristics of these macaroni samples were evaluated. In this way, differences in the effects of the four fractions from the two wheat types on macaroni quality were studied.Macaroni made from durum wheat had superior colour, higher cooked weight, greater residue and lower firmness score than macaroni made from hard red spring wheat. Interchange of gluten and water‐soluble fractions had the most pronounced effect on macaroni colour and on macaroni cooking characteristics. Interchange of starch and sludge fractions had no effect on colour and only a small effect on cooking quality.
The phospholipids of pork muscle, and their relation to the post‐mortem rate of glycolysis
Authors: Krzywicki K. , Ratcliff P. W. 
Published: November 2006

AbstractThe phospholipids of pork longissimus dorsi muscle were investigated. The proportions of the major phospholipid components appeared to be constant in different regions of the same muscle, although the total lipid‐P varied widely.Homogenates of the muscle were fractionated by differential centrifuging ‐ ‘myofibrillar’, ‘mitochondrial’, ‘reticular’, and ‘final supernatant’ muscle fractions being obtained. Sarcoplasmic reticulum appeared to be present very largely with the fibrils in the ‘myofibrillar’ fraction, which contained 40–78% of the total lipid‐P. The percentage composition of the phospholipids was similar in the first three sub‐cellular fractions, while the fourth contained less of the ‘kephalin’ component. During fractionation of the muscle, substantial losses of phospholipids occurred; the possible origin and cause of these losses are discussed.The sum of lipid‐P in the first and third subcellular fractions, containing sarcoplasmic reticulum, showed a highly significant negative correlation with pH1, (muscle pH 45 minutes after slaughter) which represents an approximate index of the rate of post‐mortem glycolysis in the muscle. The significance of this correlation is discussed.
Separation, identification and determination of fluoroacetamide residues in water, biological materials and soils. II.— Identification and determination by gas‐liquid chromatography
Authors: Sawyer R. , Cox B. G. , Dixon E. J. , Thomson J. 
Published: November 2006

AbstractThe methods described, for ‘clean‐up’ and concentration of fluoroacetic acid extracted from water and urine, gave recoveries of about 70 ± 5% of added amounts (0.01–0.5 and 0.05–1 ppm, respectively).
Use of potassium sorbate, diethylpyro‐carbonate and heat for the preservation of prunes at high moisture levels
Authors: Bolin H. R. , Boyle F. P. 
Published: November 2006

AbstractNormal mould and yeast growth causing spoilage in prunes containing 69% moisture could be prevented by heat processing. At 57% moisture, a dip in 10% potassium sorbate solution was effective for 40–50 days. At 43% moisture, a 5% potassium sorbate dip provided protection and at 34% even a 2% potassium sorbate dip or 550 ppm diethylpyrocarbonate was adequate to inhibit the mould and yeast growth during the 90 day duration of this study.
Routine determination of calcium and magnesium in soil extracts by atomic absorption spectrophotometry
Authors: MacPhee W. S. G. , Ball D. F. 
Published: November 2006

AbstractExperiments using a commercial atomic absorption spectrophotometer show that accurate routine determinations of calcium and magnesium in extracts of soil in N/2 acetic acid or neutral N ammonium acetate can be made, employing 1600 ppm Sr (as SrCl2.6H2O) as an additive to suppress interferences due to phosphate and other ions. The technique may be applied also to determinations of cation exchange capacity which require measurement of magnesium in solution.
Residues of butacarb in sheep muscle, fat, liver and kidney following dipping for the control of sheep blowfly (Lucilia SPP.)
Authors: Baker M. W. , Crampton E. L. , Harrison I. R. , Watkins T. I. 
Published: November 2006

AbstractSheep were dipped in Butacarb and subsequently slaughtered and assays were done on meat, fat, kidney and liver residues. Two methods of analysis have been used, a radiotracer and a chemical method. Even after two dippings residues were appreciably less than 1 ppm in all the tissues.
Flavylium salts, anthocyanidins and anthocyanins. I.—Structural transformations in acid solutions
Authors: Timberlake C. F. , Bridle P. 
Published: November 2006

AbstractStructural transformations in acid solutions of some flavylium salts, anthocyanidins and anthocyanins have been studied by spectrum and pH measurements. The stabilities of the coloured cationic forms were increased by substitution of hydroxyl groups in positions 7 and 5 of the A ring, but decreased by hydroxylation in the 3‐position (anthocyanidins). The anthocyanin 3,5‐diglycosides were stronger acids than the 3‐glycosides. The effect of substituents on anhydro‐base formation is also described. The results are discussed in relation to the possible use of flavylium salts as food additives.
Amino acid composition and nutritive value of the alga Spirulina maxima
Authors: Clément G. , Giddey C. , Menzi R. 
Published: November 2006

AbstractSpirulina maxima is an alga, rich in organic nitrogenous constituents, used for food in the Chad Republic. Amino acids, vitamins, and nutritive value were determined for a strain of the algae grown in an open‐air pilot production unit. The dried alga, more than 60% of which was proteinaceous material, contained all the essential amino acids in fairly good concentration except that the amount of the sulphur amino acids was low. Nutrition experiments on rats showed that the biological value of the alga was acceptable and was correlated with the chemical score (protein index). Dried Spirulina maxima also contained several vitamins, particularly β‐carotene (pro‐vitamin A).
Method for quantitative determination of isothiocyanates and oxazolidinethiones in digests of seed meals of rape and turnip rape
Authors: Appelqvist L.‐Å. , Josefsson E. 
Published: November 2006

AbstractA method has been developed for the quantitative determination of isothiocyanates and oxazolidinethiones in enzymic digests of seed meals of rape (Brassica napus) and turnip rape (B. campestris). Good precision has been obtained; relative standard deviation was ±2% when the method was applied with macro‐ (1 g) as well as on micro‐ amounts (10 mg) of seed meal.In order to obtain optimum yields from the same digests, the seed and meal were treated with hot air and hot buffer solution, respectively. The time/temperature/moisture relationship of seed treatment necessary to inactivate the myrosinase in rape seed is presented.The results obtained with this method demonstrate that the content of progoitrin in rape seed is considerably higher than that obtained by application of an earlier widely used method, e.g. 4.8% in defatted seed meal of Matador winter rape, compared with an earlier figure of 3.1%.
Fractionation of plant material. I. Extraction of proteins and nucleic acids from plant tissues and isolation of protein fractions containing hydroxyproline from broad bean (Vicia faba L.) leaves
Authors: Jennings A. C. , Watt W. B. 
Published: November 2006

AbstractThe proteins of broad‐bean leaves and stems dissolved readily and almost completely in phenol‐acetic acid‐water (2: 1 : 1, w/v/v) provided preliminary treatments of the material which allowed the formation of insoluble complexes by chemical and physical interactions were avoided. The proportion of the total nitrogen extracted from growing tissue by the phenol‐acetic acid‐water mixture varied inversely with the nucleic acid content of the tissue, which decreased with increasing age of the plant. Strong electrolytes in low concentration markedly increased the solubility of the nucleic acids in phenol‐acetic acid‐water mixtures.A non‐diffusible fraction, rich in hydroxyproline and soluble in cold trichloroacetic acid, was isolated. Hydroxyproline was also detected in the residue remaining after the phenol‐acetic acid‐water extractions. An unidentified compound giving a colour reaction with ninhydrin was also found in hydrolysates of the non‐diffusible material extracted by cold trichloroacetic acid from semi‐mature leaves.
The elastin content of various muscles of beef animals
Authors: Bendall J. R. 
Published: November 2006

AbstractThe elastin content of various muscles of beef animals has been measured by a technique designed to remove the last traces of collagen and myofibrillar proteins. Amino acid analysis of the elastin prepared in this way is almost identical with that of purified elastin from ox ligamentum nuchae. In particular, the hydroxyproline values of each are less than 2% of the dry weight.Most of the choice cuts of meat from the hindquarter and loin contain less than 0.2% elastin on the dry weight basis, i.e. less than 5% of the total connective tissue. The M. semitendinosus is the chief exception found. It contains about 2% dry fat free solids (DFFS), i.e. about 40% of the connective tissue.In the forequarter, the latissimus dorsi is the only muscle which contains as much elastin as the semitendinosus, i.e. about 2.0% DFFS. Muscles of intermediate elastin content are the trapezius, rhomboideus and pectoralis superficilias (about 0.4 to 0.8% DFFS). The muscle of the skin, panniculus, has a somewhat higher content of about 1.2% DFFS. Elastin appears to contribute to the toughness of a cooked muscle to about the same extent as denatured collagen. Thus the semitendinosus and biceps femoris have similar total connective tissue contents, and are about equally tough, but the former contains 15 times more elastin than the latter.
Grass tetany—effects of environment and fertilisers on pasture histamine levels
Authors: O'Sullivan M. 
Published: November 2006

AbstractThe food consumed by animals suffering from grass tetany had as well as a low magnesium content, a high histamine content, and experiments were carried out to explain these high histamine values. Levels of ammonium sulphate and potassium chloride up to 8 and 6 cwt/ac, respectively, did not affect pasture histamine content which varied considerably, during the spring tetany period. Herbage histamine levels rose four to seven days after the start of a dry period, especially if temperatures were low during this period. The accumulation of histamine in the herbage appeared to be connected with the phenomenon of guttation. Suggestions are advanced to show how climate and pasture histamine content may contribute to the occurrence of grass tetany.
Controlled aeration of rice in bulk
Authors: Myklestad O. 
Published: November 2006

AbstractFactors affecting the quality of rice during storage in bulk have been investigated, including environmental requirements for minimising microbial growth on the rice by convective and evaporative cooling. In laboratory tests, mould on Caloro rice was first detected after 1 1/2 months' storage at 25° and 75% R.H., but was evident after only one week on rice stored at 25° and 90% R.H. Limiting conditions for drying (and hence evaporative cooling) of rice during ventilated storage were ascertained from a study of the sorption isotherms, determined in the laboratory which indicated that during the last stage an aerating atmosphere of 25° would require to have a humidity of 75% R.H. or less in order to reduce the moisture content of rice to the desirable final value of 14‐15%.Rice with an initial moisture content ranging between 16 and 22% was used during a full‐scale aeration trial in which temperatures at various locations in the rice load (520 tons) were continuously recorded. Since these temperatures varied systematically with ambient temperature, heating of rice through microbial activity apparently did not take place during aeration—a fact confirmed when the rice was unloaded from the storage bin at the end of the aeration trial.A specially designed humidity‐controlling device was tested during the last 2 1/2 weeks of the major aeration trial and functioned satisfactorily.
Effect of loaf specific volume on the rate and extent of staling in bread
Authors: Axford D. W. E. , Colwell K. H. , Cornford S. J. , Elton G. A. H. 
Published: November 2006

AbstractThe quantitative relationships between loaf specific volume and the rate and extent of staling in bread as measured by changes in crumb elastic modulus have been examined. The results show that loaf specific volume is a major factor in determining both the rate and extent of staling, both of which decrease in a linear manner, over the range studied, as loaf volume increases. Only two factors have been found that have a significant influence on these curves, the basic breadmaking process and the storage temperature. The influence of changes in loaf specific volume on staling characteristics is greater in bread prepared by bulk fermentation than in bread prepared by the Chorleywood Bread Process. Bread made by the Chorleywood Bread Process stales less rapidly than bread made by the conventional bulk fermentation process. The effect of loaf specific volume on the rate of staling is more marked as the storage temperature is lowered.
Pesticide residues in foodstuffs in Great Britain. V.—Malathion in imported cereals
Authors: Hill E. G. , Thompson R. H. 
Published: November 2006

AbstractResults are presented for the determination of malathion in Australian wheat, barley and oats and in Argentine wheat, maize and sorghum sampled on arrival in British ports. In Australian wheat the figures were mostly well below 8 ppm and the few instances exceeding this level are discussed. In Argentine wheat the maximum found was 6.2 ppm and most samples contained less than 2 ppm. Brief reference is made to the presence of other insecticides in Argentine wheat. The effect of treatment with insecticide on the freedom from infestation of the grain on arrival in Britain is discussed.
Variation in chemical composition of orchard soils
Authors: Holland D. A. 
Published: November 2006

AbstractSome factors likely to affect variation in pH, P, K, and Mg in soil samples from an apple orchard are examined using results from a survey of forty commercial apple orchards, and estimates are made of effective variance components. Variation within an orchard is found to comprise both systematic and random components, the latter being independent of the area sampled. Laboratory errors are found to be independent of sample size but to vary between different laboratories. All components are found to be equally applicable to samples from depths of both 0.6 in. and 6.12 in.
Superficial scald, a functional disorder of stored apples. IV.—Effect of variety, maturity, oiled wraps and diphenylamine on the concentration of a‐farnesene in the fruit
Authors: Huelin F. E. , Coggiola I. M. 
Published: November 2006

AbstractDuring storage of apples at 1° the concentration of a‐farnesene in the ‘coating’ (mainly cuticle) and adjacent cells increased to a maximum and then declined. At the highest maximum farnesene was 15% of the total lipid of the coating. Evidence is presented for a role of a‐farnesene in superficial scald. More a‐farnesene was found in earlier picked apples and more in the scald‐liable Granny Smith than in the scald‐resistant Crofton variety. During storage a‐farnesene moved from the fruit to the oiled wraps until wraps contained more than twice as much as the fruit. Diphenylamine reduced the production of a‐farnesene in later picked apples.
Protein quality assessment by the use of weanling rats. 1.—Some factors affecting growth measurements
Authors: Frape D. L. , Hocken R. W. , Wilkinson J. , Dickins J. C. , Chubb L. G. 
Published: November 2006

AbstractInterrelationships amongst the factors—protein source, breed group, sex and level of food intake, have been investigated with weanling rats housed in cages with solid or screen floors for a three‐week period during which they were fed diets limiting in protein content. The responses were measured in terms of weight gain, FCE (food conversion efficiency), apparent NPU (net protein utilisation) and carcass fatness.The patterns of responses as measured by bodyweight gain, FCE and app. NPU (carcass) were similar but not identical. Higher values for bodyweight gain, FCE and app. NPU (carcass) were associated with greater carcass fat content. The best diet (that containing Danish herring) led to the most carcass fat and the F1 crossbreds were the fattest breed group.Rats on solid floors consumed less food ad lib. It is suggested that this may result from more coprophagy in solid floor cages or greater thermal insulation from the bedding.The evidence indicated that the Norwegian Hooded (N.H.) rats possessed a relatively lower dietary requirement for lysine and methionine than either of the other two breed groups, so that phenylalanine, histidine, leucine and isoleucine may have limited their growth, whilst lysine and methionine were the most limiting amino acids in the three diets for the Albino and F1 crossbred groups. A valid biological evaluation of proteins for farm livestock, therefore, requires an accurate knowledge of the relative amino acid requirements of the rat strains used. The F1 crossbred groups gave higher app. NPU (carcass) values than the other two groups and showed slightly greater sensitivity to dietary differences as measured by FCE and app. NPU (carcass). The omission of any adjustment for bodyweight maintenance partly accounted for these higher values.The interactions of level of food intake and breed with diet as measured by FCE throw doubt on the reproducibility and validity of protein efficiency ratio values. Covariance adjustment of response for variations in ad lib. food consumption was inappropriate as the regression may have been influenced by other factors, such as vigour and maintenance requirement of the rat. The use of two dietary protein levels for each test protein allowing an adjustment for bodyweight maintenance, would have overcome only some of the defects mentioned.
Identification of ethylene in gibberellic‐acid‐treated potatoes
Authors: Poapst P. A. , Durkee A. B. , McGugan W. A. , Johnston F. B. 
Published: November 2006

AbstractInternal ethylene was evacuated from cold‐stored (39°f) Kennebec potato tubers and identified by means of mass spectrometry, and gas and paper chromatography. The ethylene content of normal tubers after 7 months' storage was 0.7 × 10‐3 μg/g fresh weight and increased when tubers were treated with gibberellic acid.