bluuebunny/crossref_metadata_2025_split huggingface dataset:
Automated determination of total sugars in sugar crops grown for energy
Authors: Gaines T. Powell , Gascho Gary J. 
Published: October 2006

AbstractA fast, accurate method for determining total sugars in sugar crops was developed. Sugars were quantitatively removed from the tissue by homogenisation and hot water extraction. Lead acetate was used to clarify the extract by precipitating any interfering non‐sugar reducing substances. Lead was then removed by precipitation with sodium oxalate. The extract was hydrolysed to convert sucrose into glucose and fructose. After neutralising, total sugars were determined as total reducing sugars by automated colorimetry using a Technicon Auto‐Analyzer. Data presented show optimum conditions for extraction, clarification and acid hydrolysis of sucrose to reducing sugars. The method has a precision of 2.1% coefficient of variation for 10 consecutive analyses of a sweet sorghum sample with a mean total sugar concentration of 14.2±0.3%.
α3‐gliadin from Timmo wheat. Isolation and partial structure determination
Authors: Thiang Lek C. , Waldron Norman M. , Ohannesian Arpie D. 
Published: October 2006

AbstractIon‐exchange chromatography, followed by gel‐filtration has been used to separate α3‐gliadin from the hard English wheat, Timmo. Amino acid sequence determination on the protein has revealed 10 N‐terminal residues and six C‐terminal residues. The gliadin has been cleaved by N‐bromosuccinimide into two peptides and another two peptides have been obtained by treatment with cyanogen bromide. The amino acid analyses of the peptides and α3gliadin are reported.
Effect of mild autoclaving and deamidisation on the nutritive value of protein fractions
Authors: Goulet Gilles , Amiot Jean , Simard Clovis , Delisle Jocelyne , Brisson Germain J. 
Published: October 2006

AbstractThe nutritive value of zein, rapeseed 12S and α‐casein was assessed by apparent digestibility coefficient (ADC) and net protein ratio (NPR). Protein fractions were suspended (100 g litre−1) in 0.1M HCl or in water and autoclaved for 1 h. The degree of deamidisation following acid autoclaving was 14.0% for zein, 7.3% for rapeseed 12S and 8.9% for α‐casein. Results indicate that autoclaving in water or in HCl improved the ADC of zein and rapeseed 12S. However, acid autoclaving increased (P<0.05) the NPR of rapeseed 12S (from 3.07 to 3.44) whereas it decreased (P<0.05) that of α‐casein (from 4.21 to 3.57).
Measurement of sunflower seed respiration rates and quotients by gas‐solid chromatography in a closed system
Authors: Chapman Glenn W. 
Published: October 2006

AbstractSunflower seed respiration rates and respiratory quotients (RQ) were measured by gas‐solid chromatography coupled to a closed system which contained the seed sample. By using a gas sampling valve fitted with a 0.5 ml sample loop, head‐space sampling is eliminated. The system is reliable, reproducible, and the data can be obtained in short time periods, as O2 and CO2 can be measured simultaneously. With this procedure, a 10°C increase in temperature produced about a two‐fold increase in respiration rates (μlCO2h−1g−1 DM) in seed samples at the same moisture level (13%); while a three‐fold increase in seed moisture (7% vs 20%) produced a 148‐fold increase in respiration rates at 42°C. High RQ values indicated that high temperatures and low seed moisture may have limited O2 uptake by sunflower seed. Under other conditions, the seed respired aerobically and used carbohydrates as an energy source (RQ=1). Germination test indicated that exposure of sunflower seed to very low O2 and high CO2 levels for 24 h did not adversely affect seed viability. This procedure was successfully applied to obtaining respiration data for soya beans and fescue grass seed.
Composition of Cicer soongaricum seeds
Authors: Katiyar Santosh K. , Bhatia Ashok K. , Kumar Narinder , Atal Chand K. 
Published: October 2006

AbstractThe legume, Cicer soongaricum grows wild in high altitude regions of the Himalayas. The seeds are nutritionally rich, containing 19.1% protein, 44.5% starch, 7.2% oil and 3.4% minerals. Glutelin has been found to be the major protein fraction (43.7%) whereas albumin, globulin and prolamin are 11.5, 14.3 and 6.6%, respectively. The oil contains 29.8% phospholipids, wherein palmitic (30.0%), stearic (32.4%) and linolenic acids (13.6%) are the major fatty acids. The phospholipid fraction has an appreciable content of phosphatidyl choline (1.0% in the seed) which is higher than in soya bean, presently the commercial source of its manufacture.
Effect of gamma radiation on ochratoxin production by the fungus Aspergillus ochraceus
Authors: Paster Nachman , Barkai‐Golan Rivka , Padova Reuven 
Published: October 2006

AbstractMycelial discs of the fungus Aspergillus ochraceus NRRL 3174 were exposed to gamma irradiation and then incubated on synthetic medium (SM). Growth rate, mycelial dry weight and ochratoxin production were measured. A delay in mycelial growth of 24 and 48h over the control occurred following irradiation of mycelial discs with 150 and 200 krad, respectively. No growth occurred from discs exposed to 300 krad. An increase in ochratoxin production occurred on the SM from cultures developing from discs of mycelium which had been irradiated with 50, 100, 150 and 200 krad. The amount of toxin produced was 3500, 4100, 3200 and 3000 ng per plate, respectively, as compared with 2800 ng per plate produced by the control. Exposure of mycelial discs to a temperature of 40°C for 15 and 30 min prior to treatment with 200 krad resulted in complete inhibition in mycelial growth. No growth inhibition or notable change in ochratoxin production was recorded when the mycelial discs were exposed to 25, 50 or 100 krad after the heat treatments. Pure ochratoxin was found to be stable even at 7.5 mrad, and no reduction in its fluorescence intensity under u. v. light was recorded following that dose.
Some studies on the effect of maturity and storage on the chlorophyll content and essential oils of the cardamon fruit (Elettaria cardamomum)
Authors: Kumara Subaddarage J. Sarath , Packiyasothy E. Vellupillai , Jansz Errol R. 
Published: October 2006

AbstractCardamom (Elettaria cardamomum Maton) is generally harvested immature in Sri Lanka. The effect of maturity on the appearance of the capsule (including chlorophyll content), essential oil content and composition is reported here. With increase in maturity all the above parameters were altered. The notable changes were increased volatile oil and chlorophyll content. The main effect on volatile oils composition was an increase in 1,8 cineole content and a decrease in α‐terpinyl acetate content. A preliminary study on storage showed that neither oil content nor composition varied significantly and that on controlling moisture content chlorophyll losses were retarded.
Nitrogen extraction from defatted rapeseed, with particular reference to United Kingdom commercial rapeseed meal
Authors: Finnigan Timothy J. A. , Lewis Michael J. 
Published: October 2006

AbstractNitrogen extraction profiles of rapeseed (RS), post‐press cake (PP) and commercial rapeseed meal (RSM), drawn from the same batch, were evaluated; the RS and PP being defatted in the laboratory prior to extraction. The RSM exhibited lower nitrogen extractability, with the profiles less sharply defined, at different conditions of pH and ionic environment than for RS or PP. This was attributed to the heat treatment received at the end of the process during the toasting‐desolventisation. The nitrogen extractability of RSM was further investigated using double extraction techniques with different solvents (NaCl, CaCl2 and water), over a wide range of pH. None of the extraction regimes studied suggested improved practical possibilities for meal protein extraction, compared with single aqueous extraction at high pH. Meal protein extracts however, were found to be comparatively high in crude protein when expressed on a solids basis, a fact which suggests the possibility for additional concentration by ultrafiltration.
Analysis of sugars and organic acids in ripening mango fruits (Mangifera indica L. var Keitt) by high performance liquid chromatography
Authors: Medlicott Andrew P. , Thompson Anthony K. 
Published: October 2006

AbstractThe sugars and organic acids present in the pulp of Keitt mangoes at various stages of ripeness were analysed by h.p.l.c. Ripening was associated with a loss in firmness, peel chlorophyll and pulp acidity, with increasing soluble solids and total sugars. The major sugars were identified as glucose, fructose and sucrose. All three increased during ripening; sucrose was found to be in the greatest concentration throughout, with fructose the predominant reducing sugar. Acidity loss was shown by decreasing titratable acidity and increasing pH values. Citric and malic acids were found to be the major organic acids. A large decrease in citric acid and a small reduction in malic acid were responsible for the loss of acidity. Tartaric, ascorbic, oxalic and α‐ketoglutaric acids were also shown to be present at low concentrations.
Determination of ethanol, volatile fatty acids, lactic and succinic acids in fermentation liquids by gas chromatography
Authors: Playne Martin J. 
Published: October 2006

AbstractA rapid and simple quantitative method was developed to determine, by gas chromatography, the concentrations in fermentation liquids of ethanol, the C2‐C6 volatile fatty acids, and lactic and succinic acids. Aqueous samples were acidified with 250μlml−1 metaphosphoric acid (5:1 ratio), centrifuged, and injected directly on to a column containing a porous aromatic polymer (Chromosorb 101) maintained at 200°C in a gas chromatograph fitted with a flame ionisation detector. It was unnecessary to purify samples further before injection, although distillation and ion‐exchange methods were examined. Derivatisation of lactic and succinic acids before injection was not necessary, but the lowest level of detection of these two relatively non‐volatile acids was about four times greater than that for the volatile fatty acids. The method described was suitable for the analysis of rumen fluid, methane digester fluid, silage extracts and other anaerobic fermentation fluids. The relative retention times are given for 23 organic acids and six other fermentation end‐products.
Biscuit making properties of flours from hard and soft milling single variety wheats
Authors: Wainwright Andrew R. , Cowley K. Martin , Wade Peter 
Published: October 2006

AbstractBench scale baking tests for two types of biscuits,1 a hard sweet (HS) and a short sweet (SS), have been used to examine the biscuit making properties of a large number of flour samples from wheats grown in four consecutive years (1980–1983). Multiple regression models for prediction of biscuit properties using a range of standard cereal laboratory tests as independent variables on results from 1980–1981 harvest wheats confirmed earlier observations that such tests are of limited commercial value for biscuit flour specification. However the results of baking tests, with both types of biscuit, from single wheat varieties grown during 1981–1983 showed that flours from soft milling wheats (SMW) required less water to give biscuit doughs of standard consistency (measured instrumentally) than did flours from hard milling wheats (HMW). In addition biscuit doughs made with SMW flours gave greater oven spring, i.e. biscuits of lower bulk density, than doughs made from HMW flours. In each season the difference in the mean values of both parameters for flours milled from SMW and HMW was highly significant (P<0.001). With one exception the variability of the measured parameters within seasons was not significantly different between SMW and HMW. However within both SMW and HMW varieties highly significant differences (P<0.001) were observed between seasons for the mean values of both measured biscuit parameters. The effect of flour particle size on the biscuits was studied by regrinding a number of flours. With flours from both SMW and HMW reduction in particle size resulted in HS biscuits of higher density but SS biscuits of lower density.
Dissimilarity scaling and INDSCAL analysis in the study of flavour differences between normal pHu and DFD beef
Authors: Francombe Mariko A. , Macfie Halliday J. H. 
Published: October 2006

AbstractOverall dissimilarity measurement of paired stimuli followed by Individual Differences Scaling (INDSCAL) analysis was used to study flavour perception in a set of beef extracts. The experiment was designed to determine whether pH contributed to flavour difference between beef of “normal” ultimate pH (pHu5.8) and “dark‐cutting” (DFD) beef (pHu6.2). Assessors distinguished the flavour of “normal” pHu and DFD beef both by a combination of pH and titratable acidity, and a second dimension independent of pH. The chemicals added to adjust pH independently of the original muscle composition contributed a third flavour dimension. Substantial assessor variation was observed in the relative weight given to the three flavour dimensions, and this is discussed in relation to the task of judging overall dissimilarity.
Evaluation of a system of wind tunnels for field studies of ammonia loss from grassland through volatilisation
Authors: Ryden John C. , Lockyer David R. 
Published: October 2006

AbstractRates of ammonia (NH3) loss from a ryegrass sward measured using a system of small wind tunnels were compared with concurrent measurements made using a micrometeorological mass balance method. Measurements were made during two experiments within a circular plot (radius 10m) treated with urea at a rate of 200kgNha−1. In the first experiment, air speed through the tunnels was adjusted as necessary to maintain a value of approximately 1ms−1. This value differed on most occasions from the mean ambient wind speed which was measured at a height of 250mm and which ranged from 0.61 to 2.95ms−1. Rates of loss measured using the wind tunnels differed by a factor of between two and five from those measured using the mass balance method; there was no consistent pattern in the differences between the rates of loss. The total losses of NH3measured during 15 days were equivalent to 49.1 and 30.2kg Nha−1for the mass balance and wind tunnel methods, respectively. In the second experiment, air speed through the tunnels was adjusted as necessary to maintain a value as close as possible to the mean ambient wind speed measured at a height of 250mm. Rates of NH3loss measured using the two methods did not differ significantly; total losses of NH3during 17 days were equivalent to 96.9 and 101kg Nha−1for the mass balance and wind tunnel methods, respectively. The difference between the findings of the two experiments could be attributed to the direct effect of air speed through the tunnels rather than to differences between ambient temperatures and those inside the tunnels. During and following periods of rain the rates of loss measured using the tunnels were up to six times greater than those observed with the mass balance method. Rates of loss measured by the two methods became similar again when the tunnels were moved following rain. The study demonstrates that enclosures can be designed and operated to provide reliable measurements of the rate of NH3loss from grassland. Potential applications of the two methods are discussed.
A micromethod for the differentiation of fresh from frozen fish muscle
Authors: Salfi Vincenzo , Fucetola Francesco , Pannunzio Giovanna 
Published: October 2006

AbstractA sensitive and rapid routine method was developed which allows a general, unambiguous and reliable differentiation between fresh and frozen‐thawed fish muscle. The suggested procedure consists of (i) mild extraction of muscle in isotonic and buffered medium, (ii) rapid separation of the marker isozymes—those of the mitochondrial aspartate aminotransferase—by cellulose acetate electrophoresis, (iii) specific staining at neutral pH for enzyme activity by sandwich with an agarose‐substrate‐chromogen pad, and (iv) a clearing and drying process to make a permanent record.
Hydrolysis of the toxic constituents (vicine and convicine) in fababean (Vicia faba L.) food preparations following treatment with β‐glucosidase
Authors: Arbid Mahmoud S. S. , Marquardt Ronald R. 
Published: October 2006

AbstractSeveral experiments were carried out to determine whether the concentrations of vicine and convicine in fababean food preparations were reduced following heat and β‐glucosidase treatment. Heating fababeans to relatively high temperatures was not effective in reducing the concentration of these glycosides. Treatment of cooked fababeans (fababean paste) with ground raw almond powder, which is a rich source of β‐glucosidase (EC 3.2.1.21) activity, resulted in the hydrolysis of vicine and convicine. The degree of hydrolysis ranged from partial to complete and was dependent on the duration of the treatment period (1 to 24 h), the temperature at which treatment was carried out (1 to 30°C), the pH (6.4 to 4.6) as adjusted by the addition of lemon juice and the amount of ground almonds added to the fababean paste. For example, 88 to 89% of the glycosides were hydrolysed when 1 g of fababean paste was mixed with 0.1 g of almond powder and 0.1 ml of lemon juice and incubated at 30°C for 3 h. This study demonstrated that the concentration of vicine and convicine and their corresponding aglycones can be greatly reduced in fababean food preparations by enzymic hydrolysis.
Analysis of pea lipid content by gas chromatographic and microgravimetric methods. genotype variation in lipid content and fatty acid composition
Authors: Coxon David T. , Wright David J. 
Published: October 2006

AbstractTwo methods were developed for the analysis of total lipid content in dried peas. The first measured total fatty acid methyl esters (total FAME) by gas chromatography. The second was a microgravimetric method. Both methods gave equally precise results with a skilled analyst but the total FAME method required less sample, was easier to use and was preferred for the analysis of large numbers of samples. Using the total FAME method a wide range of pea genotypes including primitive or wild forms, field peas, and round and wrinkled garden peas were analysed. The lipid content, expressed as percentage by weight, of dry whole pea flours prepared from 166 genotypes ranged from 1.4–4.0% and exhibited a bimodal distribution. The lower lipid population corresponded to round peas and the higher lipid population to wrinkled peas. Although only five fatty acids occurred in significant quantities in the total lipid there was considerable variation in their individual contents. In decreasing order of content, in the vast majority of genotypes, the fatty acids were linoleic (18:2), oleic (18:1), palmitic (16:0), linolenic (18:3) and stearic (18:0). In a few genotypes, however, oleic acid predominated over linoleic acid. Linolenic acid ranged from 2.5–14.9% of the total fatty acids. A positive linear correlation (r=0.98) was found to exist between total FAME values (LF) and corresponding gravimetric lipid values (LG) for a combined population of round and wrinkled peas. An initial calibration was derived by regression analysis of data obtained by the FAME method and a large scale gravimetric method. This was tested and found to give satisfactory prediction of LG on a second set of samples analysed by the FAME method and the microgravimetric method.
Further studies on skull shape in relation to carcass fatness in pigs
Authors: Whelehan Oliver P. , Gregory Neville G. 
Published: October 2006

AbstractThe relationships between skull shape and carcass fatness were examined in 27 pigs from a genetic selection study using 16 linear skull measurements, ten measurements of carcass fat weight and six measurements of backfat thickness. The most variable index of skull shape was derived by principal components analysis and contrasted long and narrow skulls with short and broad ones. Correlations showed that short broad skulled pigs tended to be leaner than long narrow skulled pigs confirming an earlier study. Genetic selection for improved production performance led to divergence in skull shape between the selected and control lines. The use of skull shape in assessing carcass composition is discussed.
Quantitative gas‐liquid chromatography of amino acids in enzymic hydrolysates of food proteins
Authors: Ihekoronye A. I. 
Published: October 2006

AbstractA method is described for analysing amino acids released from food proteins by the combined but sequential action of papain and pronase E. Amino acids liberated in this way were analysed by gas‐liquid chromatography (g.l.c.) as their N‐trifluoroacetyl n‐butyl esters. Prior to proteolysis, presolubilisation of the proteins was achieved in 0.05MHCl. Of over 30 different food proteins analysed, more than 90% of the total nitrogen was recovered, showing that the process achieved virtually complete enzymic hydrolysis with little destruction of amino acids. The amino acid data obtained by g.l.c. analysis of enzymic hydrolysates were compared to those of cation‐exchange (CIE) analysis and to profiles obtained from acid, performic acid and alkaline hydrolytic procedures. Intraclass repeatability analysis was used to test reproducibility of each amino acid value within the three procedures used to obtain the profile. Although individual amino acid values differed somewhat, on the whole, there was good agreement (r=0.742) between values from g.l.c., CIE analysis of enzymic hydrolysates and CIE analysis of acid, performic acid and alkaline hydrolysates.
The distribution of calcium in apples with senescent breakdown
Authors: Perring Michael A. , Pearson Keith , Martin Kenneth J. 
Published: October 2006

AbstractThe transverse distribution of calcium across median slices was measured in Cox's Orange Pippin apples with breakdown and in sound fruit from the same sources removed at the same time from stores held at 3°C. In addition to usually having a lower average calcium concentration in the slice, every apple with breakdown had a lower proportion of calcium in the core zone than the average proportion for the sound fruit.
Biotechnology and the rumen: A mini review
Authors: Armstrong David G. , Gilbert Harry J. 
Published: October 2006

AbstractThe review discusses the potential use of recombinant DNA technology to modify fermentation characteristics of rumen microorganisms with the objective of improving efficiency of meat, milk or wool production by ruminant livestock. Some of the genetic modification postulated are enhanced cellulolysis, reduced methanogenesis and decreased proteolysis/deamination. The technical difficulties involved in carrying out the gene modifications in terms of vector construction, uptake of DNA and expression of heterologous genes are discussed. Finally, the feasibility of introducing a genetically altered microorganism into a complex symbiotic ecosystem is questioned.
Yield and quality of essential oil from Pelargonium graveolens cultivated in israel
Authors: Fleisher Alexander , Fleisher Zhenia 
Published: October 2006

AbstractPelargonium graveolens was cultivated to evaluate the potential for geranium oil production in Israel. During the summer (April‐November) the essential oil content in fresh plants increased from 0.2‐0.4%. In this period a Pelargonium crop can be harvested three times. A total yield of 185 litres ha−1 of geranium oil can be expected, including the essential oil dispersed and remaining in the distillation water. This so‐called ‘secondary’ oil can amount to 25% of the total oil yield. The odour evaluation and composition data show that oil from P. graveolens grown experimentally in Israel is of good quality and belongs to the African type of geranium oil.