bluuebunny/crossref_metadata_2025_split huggingface dataset:
Chlorophyll degradation and lipid oxidation in frozen unblanched peas
Authors: Buckle K. A. , Edwards R. A. 
Published: November 2006

AbstractStorage of hand‐podded unblanched frozen peas for 20 months at –9·4° resulted in considerable conversion of chlorophylls to pheophytins, the formation of phytol‐free derivatives, a decrease in total pigment and the formation of peroxides and TBA‐reactive materials. Greater storage stability was found in samples blanched prior to storage, and to a lesser extent in unblanched peas stored in nitrogen or at –23·3°.Lipoxygenase and chlorophyll bleaching activities of extracts from frozen unblanched peas decreased during storage, lipoxygenase being the more stable.Model system studies with pea and soya extracts indicated that chlorophyll loss and lipid oxidation during storage were most likely caused by lipoxygenase and a lipohydroperoxide breakdown factor shown to be present in crude extracts.
Growth of maize endosperm tissue in vitro I.—Nitrogen requirement of tissue grown on solid media
Authors: Farrar Kathleen R. , Ganugapati L. S. 
Published: November 2006

AbstractAmmonium salts can replace asparagine as the main nitrogen source for maize endosperm tissue culture. Although the acetate, oxalacetate and oxoglutarate are toxic, the succinate or citrate may be used.
Localisation of thiamine within the cotyledon of dormant groundnut (Arachis hypogaea L.)
Authors: Dougherty R. H. , Cobb W. Y. 
Published: November 2006

AbstractUtilising non‐aqueous differential centrifugation for isolation of subcellular components from groundnuts, it appears that intracellular thiamine is predominantly non‐particulated. A large proportion of the total thiamine of the cotyledon is associated with cell wall material, most likely due to inward migration of the vitamin from the testa during curing.
Lipids in cereals 1.—Pennisetum typhoideum
Authors: Pruthi T. D. , Bhatia I. S. 
Published: November 2006

AbstractTwo improved strains of Pennisetum typhoideum (‘bajra’) were found to have a free lipid content of about 5.0% and bound lipid content of about 0.5%. In the non‐polar fraction, sterol esters and hydrocarbons, triglycerides, free fatty acids, free sterols and partial glycerides were present with triglycerides as the principal constituents. Polar lipids were separated by two‐dimensional thin‐layer chromatography and lecithin was found to be the major component. Sterol‐containing glycolipids (sterol glycosides and esterified sterol glycosides) were present in appreciable amounts. Phosphatidyl ethanolamine, phosphatidyl glycerol, phosphatidyl inositol, lysophosphatidyl ethanolamine, lysolecithin, phosphatidic acid, poly‐glycerophosphatide, mono‐ and di‐galactosyl glycerides and cerebrosides have also been tentatively identified.
Studies on a kerosene‐like taint in mullet (Mugil cephalus) II. —Chemical nature of the volatile constituents
Authors: Shipton J. , Last J. H. , Murray K. E. , Vale Gwenda L. 
Published: November 2006

AbstractThe composition of a volatile extract from mullet (Mugil cephalus) possessing a ‘kerosene’ taint has been shown by gas chromatography and spectral analyses to be very similar, qualitatively and quantitatively, to that of a commercial sample of kerosene.
Studies on rumen metabolism VI. —in vitro hydrolysis of triglyceride and isolation of a lipolytic fraction
Authors: Clarke D. G. , Hawke J. C. 
Published: November 2006

AbstractHydrolysis of groundnut oil and synthetic glyceryl tri(oleate‐1‐14C) by bovine rumen contents was demonstrated under in vitro conditions. Fractionation by differential centrifugation of total rumen contents obtained from a cow grazing on fresh pasture showed that the organisms responsible for hydrolysis of triglycerides were closely associated with the particulate material in the rumen and homogenisation released much of the lipolytic activity. Cell‐free extracts of mixed rumen bacteria were prepared by subjecting mixed rumen bacteria to high frequency sonication or osmotic shock followed by isolation of the released lipolytic enzymes by high‐speed centrifugation.A method for assaying lipase activity is described which uses glyceryl tri(oleate‐1‐14C) as substrate, and thin‐layer chromatography to separate the free fatty acids, mono‐, di‐ and tri‐glycerides prior to radio‐chemical determination. The method was developed using pancreatic lipase and was applied to the isolation of lipases from rumen micro‐organisms.
Conservation of wilted herbage ensiled in sealed plastic containers, with and without the addition of urea, and its intake by sheep
Authors: Jackson N. , Anderson B. K. 
Published: November 2006

AbstractTimothy‐meadow fescue grass was wilted to 27.7–33.9% dry matter content and two silos were filled with the wilted material alone and two with the wilted herbage to which urea, at a level of 1.38% of the dry matter ensiled, was added. The mean dry matter loss from the control silages was 16.7% and from the urea‐treated silages 11.4%. No urea could be detected in the silage made from the urea‐treated herbage. There was no evidence for any major differences in the fermentation pathways between the control and urea‐treated silage. Voluntary intake of control and urea‐treated silage by sheep was similar (1.7 times the maintenance metabolisable energy requirement) so that nitrogen intake was higher when the urea‐silage was fed. No toxic effects of the treated silage were observed when assessed by blood urea and ammonia levels.
Survey of some farm stores of ventilated grain
Authors: Burrell N. J. , Havers S. J. 
Published: November 2006

AbstractA short survey was carried out at 10 farms on low‐rate ventilation systems in 15 grain bins and floor stores, on two on‐floor driers and on two drying bins. The population density and the frequency of the mite genera present were recorded. Heavy infestations were mainly limited to the upper surface or to layers of damper grain in the bulks. The density of infestation in grain dried slowly in bins or on the floor was sometimes as heavy as in damp grain cooled by low‐rate ventilation. Air distribution measurements showed that improvements to existing stores of ventilated grain could be obtained by repositioning the ducts, by using peak‐loading instead of level‐loading, by extending the length of ducting used, and in some instances by radically altering the duct systems. Further improvements could be made using automatic methods of controlling the cooling fans. The terms ‘path ratio’, ‘drying ratio’, ‘velocity ratio’ and ‘cooling ratio’ are defined and discussed to provide the basis for future improvements to the planning and efficiency of duct systems.
Malo‐lactic fermentation in australian dry red wines
Authors: Rankine B. C. , Fornachon J. C. M. , Bridson D. Annette , Cellier K. M. 
Published: November 2006

AbstractMalo‐lactic fermentation occurred in 62% of 466 Australian dry red wines of 1968 vintage at 6 months of age. In a further 9 % of wines the fermentation was still in progress. Wines which had undergone the fermentation were less acid than those which had not. The difference was greater in wines made from Cabernet Sauvignon than from Shiraz or Grenache grapes.The winery in which the wine was made strongly influenced the occurrence of malo‐lactic fermentation in a particular wine‐growing area, and was the most important factor involved.Incidence of malo‐lactic fermentation was closely correlated with the presence ofLeuconostocandCoccusin the wine, but less so withLactobacillus. Leuconostoc, Lactobacillusand sometimesCoccusoccurred together, but no wines contained bothLactobacillusandCoccus.Diacetyl content of the wines ranged from 0 to 7.5 ppm. In wines which had undergone malo‐lactic fermentation the mean diacetyl content was 2.8 ppm, compared with 1.3 ppm for wines which had not undergone this. Diacetyl content of wines made from Grenache was not significantly different, with respect to the occurrence or absence of malo‐lactic fermentation.The statistical significances of the various inter‐relationships between malo‐lactic fermentation, type of bacteria present and certain wine constituents are assessed.Estimates of variance components of II constituents of Australian dry red wines are given, and these may be used in designing future sampling surveys.
Effect of pasteurisation on the chemical composition of liquid whole egg IV.—Further resolution of certain fractions of the soluble proteins
Authors: Parkinson T. L. 
Published: November 2006

AbstractAmino acid analyses confirmed previous electrophoretic evidence that two particular chromatographic fractions from the soluble proteins of liquid whole egg were mixtures of proteins. Further resolution of these fractions has been effected by ion‐exchange chromatography on carboxymethyl cellulose, using sodium acetate buffer solutions containing increasing concentrations of sodium chloride followed by certain alkaline solutions. Some distinctions between sub‐fractions obtained from raw and pasteurised egg have been noted.
Variability of odour thresholds for some compounds in alcoholic beverages
Authors: Salo By Paula 
Published: November 2006

AbstractIn a study of the distribution of sources of variation in the interpretation of odour‐threshold judgements, 16 aroma compounds in alcoholic beverages were examined by variance analysis and factor analysis at concentration levels corresponding to positive responses amounting to 50% and 75%. For the determination of threshold values, the concentration level corresponding to 50% positive responses was observed to be the better of these two alternatives from the aspect of statistical points and psychophysical responses. The detection threshold values in 9.45 % (by wt.) alcohol‐water solution are mainly dependent upon the differences between the substances themselves, and the variation between subjects remains insignificant. Nevertheless, the odour‐stimulating process caused by a compound can vary, despite the responses for all the groups of compounds being considered the same in regard to these threshold values.
Nutrient levels in the soil and the yield of potatoes following cut grass, grazed grass and arable cropping
Authors: Clement C. R. , Hopper M. J. 
Published: November 2006

AbstractMineralisable N, exchangeable K and the concentrations of K, Na, Mg and Ca in equilibrium soil extracts were determined after 4 years under cut grass, grazed grass and arable cropping with several levels of N and K applied as fertilisers. The yield of potatoes which followed these systems of cropping and manuring ranged from <20 to >60 t/ha. More than 50% of the yield variance was related to differences in the levels of mineralisable N and exchangeable K in the soil, compared with 17% which was related to levels of fertiliser (0 and 112 kg N/ha, 0‐250 kg K/ha) applied direct to the potatoes.Levels of all nutrients measured in the soil and yields of potatoes were higher after grazed grass than after cut grass or arable cropping. Concentrations of Mg and Ca in the foliage of the potatoes were not, however, appreciably affected by previous systems of cropping and the yield of tubers seemed to be determined primarily by differences in the supply of N and K. Application of these two nutrients as fertilisers to the potatoes largely rectified any deficiency in their supply from the soil which resulted from the previous cropping.
Taste interaction of ethyl alcohol with sweet, salty, sour and bitter compounds
Authors: Martin Sandra , Pangborn Rose Marie 
Published: November 2006

AbstractThe influence of ethyl alcohol in concentrations ranging from 4 to 24%, on the perceived taste intensities of sucrose, citric acid, quinine, and sodium chloride was determined by 24 subjects. A paired comparison method was used in which subjects selected the sample with the greater taste intensity (sweetness, sourness, bitterness or saltiness) as well as rating the intensity on a 13‐point scale. The alcohol generally enhanced the sweetness of sucrose, with results varying slightly according to the subjects' task. The sourness of citric acid, and the saltiness of sodium chloride at all but the lowest concentration, were depressed by increasing additions of alcohol. Alcohol significantly enhanced the bitterness of quinine at all four concentrations. Although these results disagree with previously reported electrophysiological measurements on alcohol‐quinine mixtures, they were internally consistent, and meaningful in terms of alcoholic beverage consumption behaviour.
The ‘turbidity’ test as a measurement of thermal denaturation of proteins in wheat
Authors: McDermott E. E. 
Published: November 2006

AbstractThe ‘turbidity’ test, devised to detect heat damage sometimes resulting from the drying of newly harvested damp wheat, has been studied as a routine method for the measurement of heat denaturation in wheat proteins. The ‘turbidity’ test method has been compared with the standard baking test and the results of both methods have been evaluated in terms of denaturation reaction rates. The results have shown that the method is at least as sensitive as the baking test, and, with suitable unheated controls, can be used to measure the denaturation of wheat proteins resulting from the heat treatment of wheat and wholemeal.
Isoelectric fractionation and some properties of a protease from soyabean seeds
Authors: Catsimpoolas N. , Funk S. K. , Wang J. , Kenney J. 
Published: November 2006

AbstractA protease, capable of hydrolysing benzoyl DL‐arginine p‐nitroanilide(BAPA), and L‐amino acid β‐naphthylamide derivatives, was purified, by isoelectric focusing in the region pH 3–6, from dormant and 6‐day germinated soyabean seeds. The enzyme was focused at pH 4·80. The Km value using BAPA as substrate was found to be 5·03 × 10−4M. Maximum activity of the enzyme towards BAPA was obtained in the pH 8·2–8–5 region. Slight activation was observed in the presence of 0·05 M concentration of Ca2+ and Mg2+ ions. The protease lacked caseinolytic activity, and was not inhibited by Kunitz soyabean trypsin inhibitor.
Nitrate and nitrite nitrogen in fresh, stored and processed table beets and spinach from different levels of field nitrogen fertilisation
Authors: Lee C. Y. , Shallenberger R. S. , Downing D. L. , Stoewsand G. S. , Peck N. M. 
Published: November 2006

AbstractNitrogen fertilisation increased the content of nitrate‐N in fresh table beets and spinach but had little or no effect on accumulation of nitrite‐N. Interconversion of nitrate to nitrite did not occur when fresh beets and spinach were stored at 35°F. Large quantities of nitrate‐N were lost by leaching during the processing of canned beets, spinach and puréed spinach baby food. These processing procedures and storage of the processed products for six months did not give rise to increased amounts of nitrite‐N Nitrate‐ and nitrite‐N contents of some commercial products are also reported.
Method of analysis of astaxanthin and its occurrence in some marine products
Authors: Lambertsen G. , Braekkan O. R. 
Published: November 2006

AbstractA method for the determination of astaxanthin in free and esterified forms is based on silica gel chromatography of a lipid extract to obtain fractions of diester, monoester and free astaxanthin. The fractions are reduced with borohydride and the tetrahydroxy β‐carotene is measured by ultra‐violet spectrophotomefry at 450 and 476 nm. The method has been applied to different crustacean samples and products to fish oils and to organs from rainbow trout. Values down to 0·1 μg/g sample could be measured. The fractions were identified by thin‐layer chromatography.
Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandies
Authors: Askew Beryl , Lisle D. B. 
Published: November 2006

Abstract86 samples of brandy representing the produce of 15 countries, were analysed for methanol, propan‐1‐ol, the butanols, the pentanols and ethyl acetate, and wide variations were found between individual samples within each group. The determination of these congeners is not sufficient to identify a sample as a brandy.
Factors influencing the development of aroma in apple peels
Authors: Guadagni D. G. , Bomben J. L. , Hudson J. S. 
Published: November 2006

AbstractThe rate and extent of apple volatile production were several times greater in peels than in flesh or whole apples. Volatile production in apples after peeling increased rapidly at 22°c, reached a maximum in 1–2 days and then gradually declined. Harvest maturity, variety, cold storage history, room temperature ripening and storage temperature of peels greatly affected the rate and extent of volatile production; the optimum peel temperature appeared to be 20–30°c. The greatest increases in volatile components from peels were due to the production of esters, primarily ethyl butyrate, butyl acetate, ethyl 2 methylbutyrate and 2‐methylbutyl acetate. Controlled atmosphere storage appeared to arrest the ability of peels to produce the usual components. Under certain conditions, the components associated with apple aroma increased 10‐ to 30‐fold in peels held at room temperature for 1–2 days.
Bread staling II.
Authors: Willhoft E. M. A. 
Published: November 2006

AbstractAn attempt has been made to deduce a theoretical equation describing the firming processes accompanying the ageing of the crumb of bread. The model proposed is based on separate contributions by the starch and gluten components. In the case of the starch, firming was considered to be due to development of regions of crystallinity within the physically discrete granules. With the structurally continuous gluten fraction, the firming process was attributed to the migration of water (at one time forming part of the structure of the protein) to the starch. The natural ratio of starch to gluten (6:1) in wheat flour ensures that the firming of the continuous phase, resulting from the previously established moisture re‐distribution, together with the retrogradation of the starch, more than compensate for the slight softening of the starch caused by the small relative increase in its moisture level.
Biological and chemical factors affecting the valuations of north‐east indian plains teas: II.—Statistical evaluation of the biochemical constituents and their effects on briskness, quality and cash valuations of black teas
Authors: Biswas Ajit K. , Biswas Asim K. , Sarkar A. R. 
Published: November 2006

AbstractAn attempt has been made to determine, by using the multiple regression technique, the most importank biochemical constituents affecting ‘briskness’, ‘quality’ and ‘cash valuation’ and also their effects on these liquor characteristics and on the cash valuation of North‐East Indian plains black teas.The multiple regression analyses showed that regardless of tasters, for crushing, tearing and curling (C.T.C.) manufactured teas, five biochemical constituents—total oxygen uptake and theogallin (TG) of unprocessed tea shoots, and theoflavin (TF), epicatechin gallate (ECG) and TG of black tea—together accounted for the major part of the total variations in each of briskness, quality and cash valuation. For orthodox manufactured teas, seven constituents—enzyme activity, total oxygen uptake and ECG of unprocessed tea shoots, and TF, ECG, TG and water‐soluble solids (other than ash, TF, thearubigin, epigallocatechin, epigallocatechin gallate (EGCG),ECG, TG, caffeine nitrogen and amino acid nitrogen) of black tea—together accounted for the major part of the total variations in briskness, quality and cash valuation.Further, regardless of tasters and methods of manufacture, four biochemical constituents—total oxygen uptake of unprocessed tea shoots, and TF, ECG and TG of black tea—were the main guiding constituents of a desirable North‐East Indian plains tea because these four constituents together accounted for about 50% of the total variations in each of briskness, quality and cash valuation, both of C.T.C. and orthodox teas. The effects of total oxygen uptake and TF on each of briskness, quality and cash valuation, both of C.T.C. and orthodox teas, were generally found to be beneficial, whereas the effects of ECG and TG of black tea were generally beneficial only beyond certain concentrations.
Influence of two different nitrogen fertilisers on amino acids and minerals of sugar‐beet pulp
Authors: Benda P. , Dvořák M. , Tusl J. 
Published: November 2006

AbstractSugar‐beet was grown using ammonia solutions and urea as nitrogen fertilisers The influence of fertiliser type and time of application on the amino acid composition and mineral content in sugar‐beet roots when harvested is discussed.
Availability of Cu, Zn and Mn in soils: I.—Influence of soil pH, organic matter, and extractable phosphorus
Authors: Dolar S. G. , Keeney D. R. 
Published: November 2006

AbstractSamples from Ap horizons of 36 cultivated Wisconsin fields were tested for concurrent availability of Cu, Zn and Mn. The effects of soil pH, organic matter, and available P were evaluated by using four chemical extract ants. Oats were used as the test crop and were grown using a self‐watering pot‐culture technique in a plant‐growth room. The divergent soils had the following averages: pH, 6–4; organic matter, 2–6%; available P, 37 ppm; total Cu, 20 ppm; total Zn, 35 ppm; and total Mn, 631 ppm. Concentrations of the micronutrient elements in plants and soils were determined by atomic absorption spectrophotometer. NPK fertilisation resulted in greater plant uptake of Cu, Zn and Mn. Significant interactions between the soil properties and the different chemical fractions influenced the plant uptake of each micro‐element; interactions between Cu, Zn and Mn in the same chemical fraction also influenced their individual uptake. Copper uptake was best predicted by inclusion particularly of soil pH, or the same chemical fractions of Zn and Mn in the regression equation; Zn uptake by inclusion of soil organic matter and available P, Mn uptake, or the chemical fractions of Cu and Mn; and Mn uptake by inclusion of available P, Cu chemical fraction, or Zn uptake in the equation. The extractants N ammonium acetate (pH 7) 10 · 01 M EDTA and 0·1 N‐HCI show promise in soil tests for the simultaneous availability of Cu, Zn and Mn.
Availability of Cu, Zn and Mn in soils: II.—Chemical extractability
Authors: Dolar S. G. , Keeney D. R. 
Published: November 2006

AbstractThe interrelationships of the amounts of Cu, Zn and Mn extracted with four chemical extractants of varying pH and buffering capacities, and as influenced by soil pH, organic matter, and available P, were evaluated. Regression equations using 0·1 N‐HCl, 0·01 M EDTA, and 0·005 M DTPA soil‐extractable fractions in conjunction with the soil properties for the estimations of total Cu, Zn and Mn in divergent Wisconsin soils are also given. The relationship of the Mg(NO3)2‐extractable fractions of the three elements to the above four fractions were better defined by quadratic than by linear equations. Exchangeable Zn had positive while exchangeable Mn had negative influence on exchangeable Cu in these soils with widely varying Cu supply. Both exchangeable Cu and Mn increased Mg(NO3)2‐extractable Zn, whereas exchangeable Cu depressed the Mg(NO3)2‐extractable soil Mn.
The chloride balance in a fertiliser experiment on sandy soil
Authors: Bolton J. 
Published: November 2006

AbstractOne‐third of the chloride, given as sodium chloride to kale and barley in successive years, was recovered in the harvested crops, or in ryegrass grown the following year. Crops on ground not given salt removed amounts of chloride comparable with those in the annual rainfall, so drainage losses under these crops were small.Improved analytical methods for chloride in soils and plants are described, using colorimetry and potentiometer titration's.