bluuebunny/crossref_metadata_2025_split huggingface dataset:
The influence of nitrogen fertilizer on grain quality in winter wheat
Authors: Batey Thomas , Reynish David J. 
Published: November 2006

AbstractBetween 1966 and 1969, 44 experiments on winter wheat tested 5 rates of N applied as spring top dressings of NH4NO3. At almost every site increasing the rate of N applied, decreased grain size and increased the N content of the grain. There was a marked effect of season: the sunniest season, 1969, produced the largest grain and the lowest mean N content; the season with the least soil moisture deficit, 1968, produced the highest mean N content. There was no relationship between N content and the variety of wheat or soil type. The N content of grain grown without N fertiliser was highly significantly related to reserves of available N in the soil. i.e. to the rate of fertilizer N required for maximum grain yield, determined by experiment. By using this relationship, the fertilizer N requirement at 20 sites with nil N plots was calculated and was found to compare favourably with the ADAS N Index prediction method based largely on previous cropping. Grain density was determined on three sites in 1967; with increasing rates of N, grain density increased slightly.
Exploring the relationship between sensory data and acceptability of meat
Authors: Horsfield Stephen , Taylor L. John 
Published: November 2006

AbstractA multi‐parameter scoring system for the sensory characteristics of the texture and flavour of meat or meaty products was developed. A trained panel used the system to give sensory data on 13 products. Principal Components Analysis of this data showed that the parameters of the system could be reduced to three independent components toughness, succulence and flavour, with little loss of information. The acceptability of the products (as measured by an independent panel of consumers) was shown to be predictable from the three derived components. Optimal acceptability regions in the three‐dimensional sensory space were then identified.
Lipid binding in wheat‐flour doughs: The effect of datem emulsifier
Authors: Jacobsberg F. R. , Worman S. L. , Daniels N. W. R. 
Published: November 2006

AbstractBinding of lipids and added fats increased as more work was applied to wheat‐flour doughs mixed under nitrogen. Bound‐lipid levels were lower in doughs mixed in air than in those mixed in nitrogen and increase in work input had little effect on the level of bound lipid in the former. The presence of DATEM emulsifier (diacetyl tartaric esters of mono‐ and diglycerides) had little effect on the air‐mixed doughs, but brought about a considerable reduction in lipid binding in the doughs mixed under nitrogen. It is known that DATEM emulsifiers have profound effects on dough and bread properties and it is suggested that one effect of these emulsifiers is to maintain a pool of free lipid in the dough.
The electrical stimulation of beef carcasses
Authors: Bendall James R. , Ketteridge Charles C. , George Alan R. 
Published: November 2006

AbstractBeef carcasses were stimulated shortly after slaughter at varying voltage, pulse frequency and duration, with the aim of accelerating the fall of pH, destruction of ATP and onset of rigor in the muscles, so that the meat could be chilled rapidly after slaughter without danger of cold‐shortening. Optimal effects were produced at 700 V, 25 Hz for 2 min, to give a total of 3000 pulses. In undressed carcasses stimulation induced a pH fall to 6.0 within 1 h of slaughter and to 5.7 within 2.5 h in the major muscles of the forelimb, back and thigh, representing a gain of more than 8 h over the time required in unstimulated carcasses hanging at 16°C. Similar results were obtained with dressed carcasses and sides, after allowing for the 50 min or so lost in dressing. The apparently high rate of pH fall from 6.3 to 5.7 after stimulation had ceased, compared with that over the same pH range in unstimulated carcasses, can be attributed mainly to the different muscle temperatures in the two cases (38 and 26°C respectively, in four major muscles). The muscles of stimulated carcasses showed no deleterious effects of stimulation. The observed drip loss from the hindlimb jointed 6 days after slaughter was not significantly greater than that from unstimulated carcasses.
Evaluation by digestibility, growth and slaughter of microbial cells as a source of protein for young pigs
Authors: Whittemore Colin T. , Moffat Ian W. , Taylor Alexander G. 
Published: November 2006

AbstractDried microbial cells were compared with white fish meal at 10 and 20% levls of inclusion in diets offered to piglets from 21–42 days of age. Digestible energy and digestible nitrogen values for diets containing dried microbial cells (DMC) or diets containing white fish meal (WFM) were 15.8 or 15.6 MJ DE/kg DM and 28.1 or 25.9g DN/kg DM at the 10% level of inclusion, and 15.6 or 15.4 MJ DE/kg DM and 35.0 or 34.3 g DN/kg DM at the 20% level of inclusion respectively. Piglets offered diets containing DMC grew at least as fast as and converted feed at least as efficiently as piglets offered diets containing WFM. At the 20% level of inclusion, gains in water, nitrogen and lipid were 4633, 170 and 435 g for diet DMC whereas equivalent values for diet WFM were 4216, 149 and 386 g; efficiencies of conversion for DE and DN were 0.27 and 0.49 for diet DMC and 0.24 and 0.44 for diet WFM.
Correlations between physicochemical and organoleptic characteristics of Lamb L. dorsi muscle
Authors: Asghar Ali , Yeates Neil T. M. 
Published: November 2006

AbstractL. dorsi muscles from 23 lamb carcases were tested for a range of organoleptic, physicochemical and microstructural properties and the results subjected to statistical analysis. Tenderness was found to be directly correlated with the content of sarcoplasmic protein, myofibrillar protein, free amino nitrogen, swelling factor of stroma, and sarcomere length in pre‐rigor condition, while inversely associated with alkali‐insoluble stroma, total water, total stroma and ultimate pH value of muscle. Fibre diameter in pre‐rigor condition and lipid content showed a second‐degree polynomial relationship with tenderness. The number of cationic groups and the amounts of acid‐soluble stroma and ash were positively related to juiciness. These physicochemical characteristics, on an individual basis, accounted for 19–77% of the variation in different attributes of meat quality. This indicates a very close association between chemistry of muscle and meat quality. However, the degree and nature of the correlation between a physicochemical characteristic and an attribute of quality seem to depend considerably on the variation in other physicochemical aspects. This signifies a high degree of interdependence among the components of muscle. The “relative” effect of different physicochemical variables, independent of each other, on the parameters of quality could not be partitioned by multiple regression analysis.
The role of egg yolk lipoproteins in fatless sponge cake making
Authors: Graham Gillian E. , Kamat Virendra B. 
Published: November 2006

AbstractThe question of lipid release and destabilisation of egg yolk lipoproteins has been examined (a) as a function of temperature in the absence and presence of sucrose and (b) during the fatless sponge cake making. Accessibility of lipids to n‐hexane was used as a criterion of lipoprotein destabilisation. Yolk plasma is more susceptible to lipoprotein destabilisation than whole yolk at high sucrose concentrations between 70 and 100°C. During baking, yolk lipoproteins are destabilised in a random manner with over 40% of the lipids being released towards the finishing stages of cake structure development. The lipid release does not become significant until 110°C, rises sharply above 110–120°C and appears to correlate with water loss. It is predominant in regions nearer the cake periphery and in the final stages of cake structure development.
Flour lipids and their effects in baking
Authors: MacRitchie Finlay 
Published: November 2006

AbstractWheat flour lipid was separated into five fractions by selective elution from silica gel. The two earlier eluted fractions, which contained mainly non‐polar components, depressed loaf volume when added to defatted flour. The three other fractions contained polar components and these maintained or increased loaf volume. The effects of the fractions as foam stabilizers paralleled their effects on loaf volume, supporting the theory that flour lipids exert their action in baking through their role as surfactants in stabilizing or destabilizing the gas bubble structure during expansion of the loaf. Evidence points to a classification of flour lipids into three groups according to their effects in baking. The polar galactolipids and phospholipids increase loaf volume, compounds of intermediate polarity depress loaf volume while the more non‐polar compounds such as triglycerides have little effect in the absence of other lipids but have beneficial effects when other lipids are present. Thin‐layer chromatography showed clear differences in composition between lipid extracts from wheat, rye and maize flours and these could be correlated with effects on the baking behaviour of defatted wheat flour.
A study of gluten extractability from doughs made from fresh and stored wheat flours
Authors: Patey Alan L. , Shearer George , McWeeny David J. 
Published: November 2006

AbstractIn contrast to the increase in protein extractability which normally occurs in making a dough from a flour, on overmixing dough from a freshly milled flour of good bread‐baking quality, a progressive reduction occurs in the amount of acetic acid soluble proteins whereas the protein solubility shows little change in equivalent doughs made from similar flours stored for several years. Addition of artificially aged flour lipid, addition of oleic acid or defatting all tend to make the fresh flour imitate the behaviour of stored flour. Addition of diacetyl tartaric acid ester of mixed monoglyceride (which improves baking properties) to a stored flour makes the protein extractability move towards that of a fresh flour. It is suggested that in making dough from a fresh flour, there is a progressive binding of fresh flour lipid by the high molecular weight flour protein, which subsequently causes insolubility of this protein and that this binding like other lipid‐protein interactions is a major factor influencing flour baking performance.
Complexes of the condensed tannins of sainfoin (Onobrychis viciifolia scop.) with fraction 1 leaf protein and with submaxillary mucoprotein, and their reversal by polyethylene glycol and pH
Authors: Jones William T. , Mangan James L. 
Published: November 2006

AbstractIn vitro studies were made to determine the nature of complexes formed between the condensed tannins (i.e. pro‐anthocyanidins or flavolans) of sainfoin (Onobrychis viciifolia) and either the major soluble dietary protein, Fraction 1 protein, of green leaves, or bovine salivary mucoprotein. Fraction 1 protein, uniformly labelled with 14C, formed only insoluble complexes with these tannins. Bovine salivary mucoprotein produced insoluble complexes only at temperatures below 25°C. Fraction 1 protein complexes were stable between pH 3.5 and pH 7.0. At pHs below 3.0 greater than 90% of the protein was solubilised in the presence of PEG but at pH 8.0 only 30% of the protein was released from the complex. In vivo experiments with sheep fed sainfoin, confirmed the stability of the tannin‐Fraction 1 complexes in the rumen (pH 6.5) and break‐up of the complexes in anterior duodenal samples (pH 2.5) as shown by the extractability of condensed tannin from the complex. The significance of these results with respect to (a) bloat in cattle, (b) nitrogen metabolism of ruminants, is discussed. Polyethylene‐glycol, mol.wt. 4000 (PEG) exchanged with protein in the complex releasing protein into solution. The effectiveness of PEG was dependent on the amount of tannin in the complex and the age of the complex at the time of addition of PEG. The results explain the observation that PEG is unsuitable as a marker for rumen volume determination when animals are fed herbage that contains condensed tannins. A method for determining any deleterious effects of tannins on nitrogen metabolism by ruminants, is suggested.
Nutritive value of oat and rye grain protein as influenced by nitrogen and amino acid composition
Authors: Eppendorfer Wilfried H. 
Published: November 2006

AbstractIn experiments with increasing applications of nitrogen to oats and rye grown in pots, grain with widely varying N‐content was obtained. In rye increasing N‐concentrations were associated with decreases in the protein of lysine and several other amino acids including threonine, tryptophan, methionine and cystine, whereas glutamic acid, proline and phenylalanine increased. In oat protein the amino acid composition was less affected by increasing N‐content in grain. Concentrations of most essential amino acids were higher in oat than in rye protein, especially at high N‐levels. The ratio lysine + arginine/proline was higher in oat than in rye protein and did not, as in rye, decrease with increasing N‐concentration. Lysine as a percentage of dry matter increased up to the highest N‐level in both cereals. In rat feeding experiments true digestibility of the protein of oats and rye increased to the same extent with increasing N‐concentration in grain, whereas the biological value of the protein decreased considerably in rye but only slightly in oats. Net protein utilisation decreased with increasing N‐content in rye but increased in oats.
Zinc, copper, lead and cadmium contents in green tea
Authors: Tsushida Tojiro , Takeo Tadakazu 
Published: November 2006

AbstractThe levels of zinc, copper, lead and cadmium in green tea have been determined by atomic absorption spectrophotometry. With the growth and development of tea shoots, zinc, copper, lead and cadmium concentrations decreased gradually. Some of the lead in green tea was eliminated by washing with water before manufacturing. The range and mean of the zinc, copper, lead and cadmium in 139 green teas were as follows: zinc, 23.4–100.5 and 54.4 μg/g; copper, 4.7–36.5 and 11.4 μ/g; lead, 0.11–1.93 and 0.49 μg; cadmium, 0.013–0.098 and 0.036 μg/g. Significant differences in the contents of copper and lead were observed among the different districts of the country. The green tea produced in some districts near the metropolis areas contained the highest concentration of lead.
An examination of some foodstuffs for the presence of volatile nitrosamines
Authors: Gough Terry A. , McPhail Morag F. , Webb Kenneth S. , Wood Beryl J. , Coleman Ronald F. 
Published: November 2006

AbstractOver 500 samples of foodstuffs, including meat, fish and dairy products, vegetables, fruit and soups have been examined for the presence of volatile nitrosamines. Cooked complete meals were studied in order to assess the possibility of interactions of the constituents which could result in nitrosamine formation. The extracts of foods were subjected to gas chromatography and the presence of nitrosamines confirmed using on‐line high resolution mass spectrometry. The most frequently occurring nitrosamines wereN‐nitrosodimethylamine andN‐nitrosopyrrolidine which were present in many cooked bacon samples.N‐nitrosodimethylamine also occurred in some other meat products, but other nitrosamines were rarely found.N‐nitrosodimethylamine also occurred in fish and cheese, but neither this nitrosamine nor any other was found above the detection limit of 1 μg/kg in any of the other foods.
Measurement of oxidation of polyunsaturated fatty acids by spectrophotometric assay of conjugated derivatives
Authors: Fishwick Michael J. , Swoboda Peter A. T. 
Published: November 2006

AbstractA procedure has been developed for measuring the extent of oxidative deterioration of polyunsaturated fatty acids. The method is based on the conversion of fatty acid hydroperoxides and compounds derived from them, oxodienes and hydroxydienes, to conjugated fatty acids with strongly chromophoric triene and tetraene structures. This is done in two steps in which reduction with sodium borohydride is followed by dehydration under acid conditions; the chromophores produced are measured by absorbance in the ultraviolet. The method has been investigated using methyl linoleate and methyl linolenate as model compounds. Dienoic fatty acid oxidation products give rise to a conjugated triene chromophore whilst the more polyunsaturated fatty acids form a conjugated tetraene chromophore. The sum of absorbance changes at 268 and 301 nm measure the degree of oxidation. The ratio of absorbance change at 301 nm divided by that at 268 nm varies from zero for a pure triene to 2.8 for a pure tetraene and is a measure of the type of polyunsaturated fatty acid being oxidised. The concentration of oxodiene component present in the original mixture may be estimated separately by the decrease in the 275 nm region during the reduction step.
Simple phenols and indoles in anaerobically stored piggery wastes
Authors: Spoelstra Sierk F. 
Published: November 2006

AbstractPhenol, p‐cresol, 4‐ethylphenol, indole and skatole, which contribute to a large extent to the bad smell of piggeries, were estimated in anaerobically stored piggery wastes. p‐Cresol, indole and skatole were also found in freshly voided faeces. Phenol, p‐cresol and 4‐ethylphenol are present in the urine as their glucuronides. It was shown that upon contact of urine and faeces, the urinary glucuronides are hydrolysed almost instantly liberating phenols. This hydrolysis is caused by the high β‐glucuronidase activity of faeces. Protein degradation followed by transformation of tyrosine and tryptophane were found to be additional processes contributing to the accumulation of phenol, p‐cresol, indole and skatole during the anaerobic storage of piggery wastes.
Changes in the short‐chain carboxylic acid content and chemical oxygen demand of stored pig slurry
Authors: McGill Albert E. J. , Jackson Norman 
Published: November 2006

AbstractThe effects of sample size, temperature and duration of storage on the concentrations of short‐chain carboxylic acids (C2‐C5) and the chemical oxygen demand (COD) of pig slurry were determined. After initial maximum values shortly after storage commenced, the concentrations of acids declined to low steady values. The relative proportions of the acids present remained constant during storage possibly indicating a step‐wise decomposition process. Following agitation during the sampling procedure, the COD values remained fairly constant with greater oxygen depletion in the larger sub‐samples. Filtration of the supernatants of slurry sub‐samples produced marked decreases in both COD and acid content of the filtrate. The rate of oxygen loss and the production of maximum acid concentrations increased at higher temperatures. Changes in small storage samples (<500cm3) did not reflect the changes likely to occur under normal farm storage conditions.
The residual blood content of meat—A review
Authors: Warriss Paul D. 
Published: November 2006

AbstractThere seems to be no unequivocal experimental evidence to support the widely held view that the efficiency of bleeding out of slaughter animals affects the eating or keeping qualities of meat. Neither are the effects of different slaughter procedures on bleeding efficiency clear, due partly to confusion over the relationship between the residual blood content of meat and the amount of blood lost at slaughter and partly to differences in the methodology used by various authors. As yet no really accurate and specific technique for determining whole blood in meat has been described.
Relationship between oven and toluene dry matter in grass silage
Authors: Haigh Philip M. , Hopkins John R. 
Published: November 2006

AbstractDry matter (DM) contents of 205 silages were determined by toluene distillation and oven drying at 100°C. The toluene distillation method gave values up to 11% higher than the oven drying method, the largest differences occurring with silages of high volatile fatty acid concentration, low lactic acid concentration and high ammonia nitrogen content expressed as a percentage of total nitrogen. Highly significant (P < 0.01) correlations were shown between toluene dry matter and oven dry matter for various ranges of ammonia nitrogen, and equations are presented which allow toluene dry matter to be readily estimated on a routine basis for grass silage.
Studies on the mucilages extracted from okra fruits (Hibiscus esculentus L.) and baobab leaves (Adansonia digitata L.)
Authors: Woolfe Mark L. , Chaplin Martin F. , Otchere Gifty 
Published: November 2006

AbstractOkra fruits and baobab leaves are just two examples of foods used to give a mucilaginous quality to West African food dishes. The mucilages were extracted from both foods and purified. Preliminary studies have been conducted to characterise the mucilages chemically, as well as study their viscous behaviour in relation to their use in West African dishes. Both mucilages are acidic polysaccharides with associated protein and minerals. Neither the quantity of protein nor minerals were significantly reduced during purification. The protein was not separated from the polysaccharide by either gel chromatography or disc electrophoresis. Hydrolysis of okra mucilage revealed that the polysaccharide was composed of galacturonic acid, galactose, rhamnose and glucose (1.3:1.0:0.1:0.1). Baobab mucilage on hydrolysis was found to contain mainly galacturonic and glucuronic acids with minor quantities of galactose, rhamnose, glucose and arabinose (11.7:11.3:1.0:0.6:0.4:0.1). The mucilages form viscous solutions at low concentrations (5–10 g/litre). They attain maximum viscosity in the neutral pH range. However, the mucilage solutions are not stable to heat and lose much of their viscosity when heated.
An automated procedure for the determination of soluble carbohydrates in herbage
Authors: Arthur Thomas T. 
Published: November 2006

AbstractAn automated procedure for the estimation of total soluble carbohydrate in water extracts of herbage is described. Addition of different sugars to grass extracts showed good recoveries (96.5–104.5%) for glucose, fructose, sucrose and fructosan. Analysis of sugar mixtures similar in composition to grass extracts also gave good recoveries (98.7–100%). The automated technique enabled 20 samples per hour to be analysed with a lower coefficient of variation (1.96%) than for a manual anthrone method (3.85%).
Removal of zinc residues from apple leaves by hydrochloric acid and leaching of other nutrients in the process
Authors: Orphanos Panayiotis I. 
Published: November 2006

AbstractLeaves sampled from “Lord Lambourne”, “Starking Delicious” and “Golden Delicious” apple trees sprayed with zinc sulphate were treated in various ways (a detergent wash, an acid wash, a 10 min, or a 20 min soak in N‐HCl). Leaves which were soaked had the lowest zinc content, and this was attributed to “internal” zinc; the other treatments left behind more zinc, and the increase was attributed to “external” and/or easily leachable zinc. A single spray (0.3% ZnSO4. H2O) increased “internal” zinc contents to ∼50 parts/106, and three sprays to ∼150 Parts/106. Soaking the leaves in N‐HCl for 10 min leached out K, Mg and Mn but not N, P or Fe. As with zinc, soaking for 20 min did not, except in one case, leach out any additional amounts of nutrients. It is suggested that there may be an “easily leachable” fraction of K, Mg, Mn, and possibly Zn, which is removed from the leaves by the 10 min soak in N‐HCl.