bluuebunny/crossref_metadata_2025_split huggingface dataset:
Isolation of the acidic and basic lectins from winged bean seed (Psophocarpus tetragonolobus (L.) DC)
Authors: Kortt Alexander A. , Caldwell J. Bruce 
Published: October 2006

AbstractThe acidic and basic lectins of the winged bean were isolated from seed extracts by affinity chromatography on lactose‐Sepharose 6B and melibiose Bio‐Gel P150, respectively. The lectins isolated from six varieties of Psophocarpus tetragonolobus, collected from different regions of south‐east Asia, showed no significant differences in their properties; their subunit Mr and amino acid compositions were the same as those of the acidic and basic lectins isolated by non‐affinity methods. On isoelectric focusing the affinity purified acidic lectins showed two major protein components (isolectins) while the affinity purified basic lectins had four protein components. The acidic lectins showed a preference for β‐D‐galactosides and they agglutinated trypsinised human type A, B and O erythrocytes but not trypsinised rabbit erythrocytes. The basic lectins showed a preference for α‐D‐galactosides and they agglutinated trypsinised rabbit and human type A and B erythrocytes but not trypsinised human type O erythrocytes.
Metabolisable energy values for growing chicks of some feedstuffs from Sri Lanka
Authors: Rajaguru Sundara B. , Ravindra Velmurugu 
Published: October 2006

AbstractSeven chick bioassays were conducted with 600 one‐week‐old White Leghorn cockerels to determine the zero nitrogen‐corrected metabolisable energy (MEn) values of twenty‐three Sri Lankan‐produced feedstuffs. The MEn values (MJ kg−1 dry matter) of the feedstuffs were: maize 14.28, sorghum 14.42, broken rice 12.35, rough rice 9.21, rice bran grade I 14.28, rice bran grade II 9.30, wheat feed flour 9.31, wheat bran 7.66, undetoxified cassava root meal 13.38, detoxified cassava root meal 15.92, coconut oil meal 7.46, sesame oil meal 11.48, rubber seed meal 11.25, kapok seed meal 8.75, urd bean 12.68, cassava leaf meal 7.82, local fish meal 11.97, skim milk powder 10.41, meat and bone meal 8.02, sugar filter‐press mud 8.85, cocoa husk meal 7.46, Mango seed kernel meal 10.84, and tea refuse 6.02. The difference between the MEn values of undetoxified and detoxified cassava root meal indicate that hydrocyanic acid interferes with energy utilisation in poultry.
Identification of some wheat varieties by near infrared reflectance spectroscopy
Authors: Bertrand Dominique , Robert Paul , Loisel William 
Published: October 2006

AbstractVariety identification by electrophoresis is not applicable to routine control in industry. In the present work, the feasibility of near infrared reflectance (n.i.r.) analysis was investigated. Two hundred and two wheat samples including 66 samples of six known varieties were collected and their n.i.r. spectra were recorded. Spectral data were mathematically corrected in order to reduce the effect of granularity on n.i.r. spectra, then Principal Component Analysis and Multiple Discriminant Analysis (MDA) were applied to the corrected data. MDA allowed an efficient identification of the genetic origin of unknown samples: on a prediction set, 87% of samples were correctly identified. The computerised identification procedure needed less than 20 records for one sample. Further studies are necessary before recommending n.i.r. as a routine screening method.
Induction of favism‐like symptoms in the rat: Effects of vicine and divicine in normal and buthionine sulphoximine‐treated rats
Authors: Yannai Shmuel , Marquardt Ronald R. 
Published: October 2006

AbstractRats were fed an adequate or a deficient diet and offered water or buthionine sulphoximine (BSO) solution for 2 weeks, and then the same diets with vicine for another week in experiment 1. BSO in combination with the deficient diet caused a marked decrease in blood glutathione (GSH) and growth retardation but failed to show any effects resulting from supplementation with vicine. In experiment 2 the rats were given an adequate diet and BSO as before, and injected intravenously with divicine (DV). Here again, BSO depressed rat growth, and so did DV. Each of the insults also caused haematological changes, especially a fall in GSH, but the most severe changes appeared in the group treated with both BSO and DV. A decrease in haematocrit and increases in adrenal and spleen weight were also noted. In experiment 3 the rats were injected with different doses of DV, without pretreatment with BSO. The main effect was a drop in blood GSH and haematocrit, and an increase in adrenal and spleen weights, all of which were dose‐related. Administration of the higher doses of DV resulted in a severe cyanosis followed by death within a relatively short period of time.
The effect of monensin supplementation of dried grass or barley diets on aspects of propionate metabolism, insulin secretion and lipogenesis in the sheep
Authors: Wahle Klaus W. J. , Livesey Chris T. 
Published: October 2006

AbstractThe effects of 33 mg kg −1 monensin supplementation (+M) of barley (HC) or dried grass (HF) diets on aspects of propionate metabolism, insulin secretion, rumen vitamin B12 synthesis and lipogenesis in sheep were investigated. Monensin had no significant effect on the estimated metabolisable energy intake, or the liveweight gain, but increased the proportion of propionate in rumen volatile fatty acids (VFA), P<0.01 and P<0.05 for HC and HF diets respectively, and increased rumen ammonia concentration, P<0.01 for both diets. Plasma propionate concentrations were increased (P<0.01) with the HC+M diet. Significant increases in adipose tissue and liver‐propionyl‐CoA carboxylase (P<0.001), a non‐significant trend toward increases in fatty acid synthetase and significant increases in malic enzyme (P<0.01), indicated an induction of the pathways of propionate metabolism and lipogenesis; this was also supported by a trend toward increases, or significant increases, in total propionate derived fatty acids (PDFA), branchedchain fatty acids (BCFA) (P<0.01) and 18:1/18:0 ratio (P<0.02) in adipose tissue triacylglycerols of sheep fed the HC+M diet. Dietary monensin did not influence plasma glucose but reduced plasma insulin concentrations with both diets, P<0.001 and P<0.05 for HC and HF diets respectively, possibly due to a direct effect of monensin on insulin secretion. Monensin supplementation led to significant increases (P<0.02) or a trend toward increases in serum vitamin B12, for HC and HF diets respectively, and to significant increases in liver vitamin B12 (P<0.02) for the HF diet.
Changes during growth in anatomical and chemical composition and in‐vitro degradability of lucerne
Authors: Nordkvist Erik , Åman Per 
Published: October 2006

AbstractLucerne (alfalfa) was harvested at different stages of maturity and the plants classified according to a phenological scale. The main class was separated into anatomical parts and analysed for content of extractives and crude protein and in‐vitro degradability. Whole crop samples were also analysed for polysaccharide residues, Klason lignin and in‐vitro degradability of crude protein and polysaccharide residues. The composition of the plant changed during maturation with an increase of the stem fraction from 18.5% to 50.7% of dry matter and a corresponding decrease in the leaf fraction from 72.9% to 18.4% of dry matter. The leaf fraction changed least in content of extractives and crude protein and in‐vitro degradability while in the stems all these paramaters decreased radically. Chemical analysis of residues after incubation with rumen liquor in vitro of whole crop samples revealed that the degradability of crude protein declined from about 90% to about 80% and of non‐starch polysaccharides from about 90% to about 60% during maturation. Xylose was the least degradable polysaccharide residue at all harvests. Xylose residues also showed the greatest decrease in degradability during growth. A comparison showed that stage of development and harvest date were of practically equal value as predictor of crude protein content in lucerne.
Choice of leaf for estimation of K status by analysis of petiole sap
Authors: Burns Ian G. , Hutsby Wendy 
Published: October 2006

AbstractGlasshouse experiments were carried out to examine the way in which potassium was redistributed within lettuce plants during development and alleviation of K deficiency, with a view to providing a more objective method of selecting the best leaf for sap analysis. The changes in distribution of K between leaves were measured by analysis of samples of petiole sap and were compared with the corresponding changes in overall K status of the plants determined by analysis of the total shoot dry matter. Young expanding leaves were most sensitive to alterations in external K supply: their sap concentrations changed more quickly than in any of the older leaves, but because of the inherently lower concentrations in these immature leaves, the overall size of these changes was ultimately less than in fully developed ones. Statistical analyses also showed that measurements of K in the sap from young expanding leaves were more precise than from mature ones. Relative changes in K concentration in the sap of these expanding leaves also occurred initially more quickly than in the total shoot dry matter, but measurements on the latter were considerably more precise. It was concluded that for sap K analysis the best results were obtained using an immature leaf.
Studies on chinese rock sugar: Analysis and taste
Authors: Chan S. T. , Lee C. K. , Leong Y. H. , Tan S. Y. , Teng H. S. , Teo K. G. , Wee E. H. 
Published: October 2006

AbstractThe principles of Chinese dietetic and Chinese medicine may seem vague, archaic and superstitious to anyone who is unacquainted with Chinese culture. The preference for rock sugar or bing tang over ordinary sugar in certain Chinese dishes is well known. The composition and taste of several samples of rock sugar manufactured in China and in Singapore have been investigated in a search for clues to explain widespread belief among the Chinese that it is nutritionally superior to ordinary sugar and tastes better. There appears to be very little difference between the proximate composition and that of refined sugar. Taste panel tests also showed no significant difference in the sweetness and the quality of taste from those of refined sugar.
Nitrogen extractability and buffer capacity of defatted linseed (Linum usitatissimum L.) flour
Authors: Dev Dipak K. , Quensel Erika , Hansen Rudolf 
Published: October 2006

AbstractDefatted linseed flour was prepared from cold‐pressed seed meal via hexane extraction of the residual oil, followed by removal of the major portion of the hulls through grinding and sieving (sieve size 0.25 mm). The resulting flour had 50% protein on a dry basis compared with 40% contained by the whole seed on an oil‐free dry basis. Nitrogen extractability of the defatted flour in water was not influenced by the length of the extraction period but an increased extraction was observed at higher solid:liquid ratios up to the studied limit of 1:40. The smallest amount of nitrogen (20%) was extracted in the pH range 4.0–4.6 and the greatest (80%) at pH 12.0. Addition of NaCl (0.1–1.0 M) broadened the pH range of minimum nitrogen extractability and shifted it towards lower pH region. At higher concentrations (0.6 and 1.0 M) NaCl markedly increased nitrogen extractability in the pH range of 4.0 to 8.0. Precipitation of protein from an extract at pH 10.0 was maximum (77%) at pH 4.1. A higher buffer capacity of the flour was observed in the acidic medium (0.204 mmol HCl g−1 flour) than in the alkaline medium (0.096 mmol NaOH g−1 flour).
Abscisic acid in straw residues from autumn‐sown wheat
Authors: Hall Keith C. , Chapman Stephen J. , Christian Dudley G. , Jackson Michael B. 
Published: October 2006

AbstractWheat straw collected from the soil surface 9 weeks after the 1983 grain harvest contained the plant hormone abscisic acid (ABA). A 10 cm3leachate from 1 g of straw is calculated to have contained sufficient ABA (1.5x10−4mol m−3) to retard seedling root extension. In contrast, straw incorporated into surface soil shortly after harvest contained no detectable ABA 9 weeks after harvest. The concentration of ABA in the flag leaf increased during the 2 weeks before grain harvest in 1984. In this particularly wet autumn, ABA in surface straw decreased steadily to below the level of detection 7 weeks after grain harvest. Sephadex chromato‐graphed fractions of aqueous extracts of fresh straw judged to contain ABA inhibited root extension of barley seedlings. These findings indicate causes of poor growth of cereal seedlings drilled into seed‐beds with surface straw residues from the preceding crop.
An improved method for the extraction and quantitation of anthocyanins in cocoa beans and its use as an index of the degree of fermentation
Authors: Pettipher Graha M. L. 
Published: October 2006

AbstractA method for the extraction and quantitation of anthocyanins in cocoa beans is described. The principles of the method involve extraction in dilute acid, concentration and purification by means of a disposable reverse phase column and quantitation spectrophotometrically. The method recovers >95% of anthocyanins in the acid extract and has an average coefficient of variation of 12%. Results are presented for the effects of time of fermentation and the time of fermentation plus drying on the anthocyanin content of cocoa beans. Cut test results and anthocyanin assay results are presented for commercial samples of different origins.
The influence of diet and breed of cow on the efficiency of conversion of milk constituents to curd in cheese manufacture
Authors: Banks Jean M. , Clapperton John L. , Muir D. Donald , Girdler Anne K. 
Published: October 2006

AbstractThe influence of diet on the efficiency of conversion of milk solids to cheese in two breeds of cow, viz. Jersey and Friesian, was examined. An increase in the efficiency of conversion of milk solids to cheese in Jersey milks produced from cows on winter diets as compared with a typical summer diet was shown to be associated with an improvement in the level of fat retention in curd. The difference in fat retention could to some extent be related to the overall fat content of the milk, the casein to fat ratio and the distribution in the size of the fat globules but these factors when considered collectively or independently could not adequately explain the differences in fat retention observed in these experiments. The level of fat retention in curd was not influenced by the thermal properties of the mik fat.
Ochratoxin a in pig kidney determined by enzyme‐linked immunosorbent assay (elisa)
Authors: Morgan Michael R. A. , McNerney Ruth , Chan Henry W.‐S. , Anderson Peter H. 
Published: October 2006

AbstractAn indirect, double antibody enzyme‐linked immunosorbent assay (ELISA) has been validated for application to pig kidney. The specificity of the anti‐ochratoxin A antiserum employed is such that minimal sample preparation is required prior to assay, with consequent beneficial effects on sample throughput. Kidneys (303) obtained in the UK as being unsuitable for human consumption were examined for ochratoxin A content by ELISA. Of these, 191 (63%) contained no detectable toxin (the detection limit was 0.5 ng g−1). Only eight samples (2.6%) contained more than 5 ng g−1 ochratoxin A, and only two were above 10 ng g−1 (at 11.5 and 12.4 ng g−1). The significance of these findings is discussed.
Surface lead pollution of roadside crops in relation to the distance from an emitting line source
Authors: Favretto Luciano , Marletta Guiliana Portoldi , Favretto Luciana G. 
Published: October 2006

AbstractThe asymptotic decrease in lead concentration c in roadside crops according to the distance d from the edge of an isolated straight road can be described empirically by means of the three‐parameter exponential function c=A+B exp (‐Cd). Least‐squares non‐linear regression allows the estimation of the parameters A, B and C. The validity of the function was tested by fitting it to a few sets of observations on unwashed wine grape and leaf samples. An analysis of residuals was performed, considering in particular the extent of the normality of their distribution. The function was also applied to a few sets of data of low sample size to examine the effect of washing on the parameters of the function.
Investigation of the presence and significance of theanine in the tea plant
Authors: Feldheim Walter , Yongvanit Puangrat , Cummings Philip H. 
Published: October 2006

AbstractTheanine was determined in black teas and tea plants by a combination method of thin‐layer chromatography (t.l.c.) and densitometry. It was shown that in 20 samples of black tea from different qualities and sources the amount varied from 0.33 to 1.59 g 100 g−1 dry wt. The highest quality black teas possessed the lowest amount of theanine, but it is subject to chemical degradation during black tea manufacture. The investigation of physiological function of theanine in the tea plant showed that during germination the theanine level reached a maximum after 45 days. This indicates that at this period of the growth of the tea plant theanine acted as a source of nitrogen and as a starting point for the synthesis of the carbon skeletal compounds of the tea plant. Theanine was found to exist in all parts of the tea plant but it accumulated more in young and active tissues and also in younger plants, which emphasises its metabolic role in the tea plant. The distribution of theanine in the shoots indicated that the first leaf was the principal site for the synthesis of polyphenolic compounds from theanine.
The effect of methanal (formaldehyde) treatment of casein on its digestion in vivo and in vitro
Authors: Finlayson Heather J. , Armstrong David G. 
Published: October 2006

AbstractThe effect of methanal (HCHO) treatment of casein on its in vitro and in vivo digestion was investigated. As the quantity of HCHO bound to casein increased, the in vitro rumen degradability decreased but no further reduction occurred above 10.6 g HCHO kg−1 treated casein DM. The proportion of the original HCHO (25.4 g HCHO kg−1 treated casein DM) remaining bound to casein at pH values 3.0 to 6.0 was approximately 0.5; the proportion remaining bound at pH 2.0 was significantly less (0.39). N solubility and in vitro digestion of casein by pepsin/HCl and/or intestinal proteolytic enzymes was significantly reduced by treatment with HCHO (10.6 g HCHO kg−1 treated casein DM). When fed to rats the dry matter (DM) and true N digestibilities decreased significantly as the ratio HCHO;casein increased; the digestibility of the N‐free component of the diet remained unchanged. The quantity of available lysine in the diets and their true biological value (BV) decreased as the level of bound HCHO increased; there was significant linear relationship between BV and available lysine. The apparent disappearances of amino acids from the small intestine of sheep, when untreated or HCHO treated caseins (12.3 g HCHO kg−1 DM) were infused into the duodenum, were not affected by the pH of the infusate (pH 2.5 or 6.8) but were significantly reduced by HCHO treatment. It is concluded that exposure of HCHO‐treated casein to low pH values does not completely release bound HCHO from casein and that the intestinal digestion of casein to which HCHO remains bound is reduced when compared to untreated casein. All amino acids determined showed similarly reduced apparent intestinal absorptions due to HCHO treatment. It is suggested that the lower BV of HCHO‐treated caseins was due to reduced metabolic availability of lysine.
Recent observations on the occurrence of fishy flavour in bacon
Authors: Coxon David T. , Peers Kenneth E. , Griffiths Nerys M. 
Published: October 2006

AbstractAn examination of reject bacon samples supplied directly from a factory showed that some samples described by a sensory panel as oily and fishy contained significantly higher levels of long chain polyunsaturated fatty acids (PUFA) in their fat than normal samples. When bacon samples obtained from retail outlets were similarly analysed and then subjected to sensory assessment, those found to contain long chain PUFA were given significantly higher scores for oily and fishy flavour. Observations on the fatty acid composition of fishy bacon samples as compared to non‐fishy ones and further investigation into the diets of pigs producing suspect carcasses led to the conclusion that too high a content of fish products in the diet was the main cause of the problem. Contrary to what had been believed, fresh non‐fishy bacon samples did not develop fishy flavour after storage at −20°C for 15 weeks. Perceived fishiness was not related to total copper content as determined by atomic absorption spectroscopy.
Changes in the nitrogenous components of gamma‐irradiated and inoculated ensiled ryegrass
Authors: Heron Shirley J. E. , Edwards R. Alun , McDonald Peter 
Published: October 2006

AbstractA study was made of the role of plant and microbial enzymes in the major nitrogenous changes during ensilage. Perennial ryegrass was ensiled directly, after gamma‐irradiation, and after inoculation of the sterile grass with homofermentative lactobacilli. Plant enzymes mainly were responsible for proteolysis, whereas amino acid metabolism was the result of microbial activity. Inoculation reduced proteolysis: this was considered to be a result of rapid acidification. Lactobacillus plantarum and Streptococcus faecalis were shown to be non‐proteolytic species with a limited ability to catabolise amino acids. Substantial quantities of water‐soluble carbohydrates were made available during ensilage.
Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps
Authors: Asap Telingai , Augustin Mary Ann 
Published: October 2006

AbstractThree different systems were used for the evaluation of the effect of frying oil quality and tertiarybutyl hydroquinone (TBHQ) on the shelf‐life of fried potato crisps. Batches of potato slices were fried for 4 min at 30 min intervals over a period of 5 h day−1 for eight consecutive days in refined, bleached and deodorised palm olein (RBD olein) without antioxidant (system 1); RBD containing 200 μg g−1 TBHQ at the start of the experiment (system 2) and RBD olein which had TBHQ topped up to a level of 200 μg g−1 at the start of each frying day (system 3). Sensory evaluation of crisps showed that there is an initial rapid decrease in shelf‐life with increase in fry number in all systems. There was only a comparatively smaller effect on shelf‐life with increase in fry number in later fryings. When the shelf‐life of crisps was related to the quality of oil in the frying medium, it was found that the shelf‐life of the product is only slightly affected when the oil had deteriorated beyond the acceptable limit of quality of frying oil, where the acceptable limit was taken as 27‐30% polar components and 1–2 mg potassium hydroxide g−1 oil. TBHQ does have a protective carry‐through effect. The protective effect is more pronounced when TBHQ is topped up to a level of 200 μg g−1 at the beginning of each frying day.
A rapid h.p.l.c. method for the determination of methionine hydroxy analogue free acid in supplemented feeds
Authors: Baudichau Alain , Bruyer Denis C. , Ontiveros Renda , Shermer William D. 
Published: October 2006

AbstractTwo methods are described for determining methionine hydroxy analogue free acid (HMB) in supplemented poultry feeds. The procedure is based on extraction of analogue from the feed, followed by high‐pressure liquid chromatographic measurement of the HMB directly after extraction or, more rigorously, after extraction and hydrolysis of oligomers to monomer. Recoveries of HMB over the supplementation range 0.08–0.25% (by wt) are 98% with coefficients of variation of 5.4% in commercial poultry feeds. A 98% correlation coefficient is obtained when the analyses are compared with the gas chromatographic method.