bluuebunny/crossref_metadata_2025_split huggingface dataset:
Selective media used in the microbiological examination of sugar products
Authors: Scarr M. Pamela 
Published: November 2006

AbstractThe selective media found useful in the examination of sugar products are:(a) Osmophilic medium, consisting of a synthetic wort agar made in a 45° Brix, partially inverted syrup, for the examination of osmophilic yeasts.(b) A modified Sabaroud's broth for the estimation of yeasts on membrane filters.(c) Dextrose tryptone agar, liver broth and iron sulphite agar for thermophils. in the third medium reduced sulphite concentration would probably be more accurate in the estimation of Cl. nigrificans.There is no satisfactory selective medium for capsulated bacteria in sugar products.
DETERMINATION OF MOISTURE CONTENT IN CEREALS
Authors: Oxley T. A. , Pixton S. W. , Howe R. W. 
Published: November 2006

AbstractThis paper gives the moisture content values obtained by five different oven‐drying methods, in common use, for a number of non‐oily cereal grains at different moisture levels.It is shown that the values obtained for the moisture content of a grain sample given by various methods are different and that the amount of difference between the methods is influenced by the type of grain being investigated.The difference is less for high‐protein hard wheats, parboiled rice and flint maize than it is for the soft wheats, milled rice, dent maize, oats or barley.Hence it is concluded that, when more than one type of grain is to be dealt with, no two methods of the oven type will give the same results for all grains and, it is not valid, therefore, to have alternative standard methods, or a standard method and sub‐standard, except for one precisely specified kind of grain.
Treatment of meats with ionising radiations. III.—Radiation pasteurisation of whole eviscerated chicken carcasses
Authors: Coleby B. , Ingram M. , Shepherd H. J. 
Published: November 2006

AbstractWhole eviscerated chicken carcasses were irradiated with γ‐radiation from 60Co, using varying doses up to 1 Mrad. Changes in quality were assessed by submitting samples to a laboratory panel and to a domestic consumer panel; and the effect of radiation in prolonging the period required for microbial spoilage under chilled conditions of storage was studied. When the meat was stored at 1°c, a dose of 0·8 Mrad gave a five‐fold extension of the time required for putrefactive spoilage, and the flavour changes after such a dose were usually not noticed in roasted chickens. The quality of the irradiated carcasses tended to deteriorate during storage, however, and this loss of quality was apparent when the chickens were stored for more than about one and a half times the period required for spoilage of untreated carcasses stored at 1° c. The deterioration is not due to oxidative rancidity of the lipids.
Comparison of the amino‐acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine content
Authors: McDermott E. E. , Pace J. 
Published: November 2006

AbstractThe amino‐acid composition of the protein of two flours, one milled from Manitoba wheat and the other from Hybrid 46, differing markedly in protein content and baking characteristics, was determined. The protein in both flours was generally similar in composition but there were small differences between the two in the content of lysine and arginine. This observation was extended by determining the lysine content of six flours, from different varieties of wheat, which had protein contents ranging from approximately 6·7% to 14·0%. It was found that as the protein content of the flours increased the lysine content of the protein decreased.The same inverse relationship, between the content of protein and the amount of lysine in the protein, was observed in samples of endosperm obtained by micro‐dissection from wheats of different protein content. It was also found when samples of endosperm with a vitreous character were compared with those of mealy type, from grains of the same sample of the same variety of wheat. Vitreous endosperm had a higher protein content than mealy endosperm but the lysine content of the protein was lower.
Mineral composition of herbage in relation to the development of hypomagnesaemia in grazing cattle
Authors: Rook J. A. F. , Wood Marian 
Published: November 2006

AbstractIn studies of the effect of fertiliser treatment on the incidence and severity of hypo‐magnesaemia in grazing cows, determinations of inorganic constituents were made of herbage samples from the swards grazed. From the values obtained, some of the mineral indices of Brouwer and t'Hart & Kemp were calculated for the individual experimental plots and their relationship to the observed incidence of hypomagnesaemia examined. For a given sward in a given season, the severity of hypomagnesaemia in cows grazing plots given different fertiliser treatments, generally increased as the alkaline earth alkalinity (Ca + Mg — P, expressed as mequiv./100 g. silica‐free herbage dry matter) of the herbage decreased. None of the other mineral indices considered showed a consistent relationship with the severity of hypomagnesaemia.Although the mineral composition of herbage may influence the development of hypomagnesaemia in grazing cattle, the effects of the palatability of herbage on dry matter (and hence magnesium) intake and of food factors other than minerals on the availability of herbage magnesium, preclude the use of mineral composition of herbage to assess the likelihood of the occurrence of hypomagnesaemia in grazing cattle.
Residues of OO‐dimethyl S‐(N‐methylcarba moylmethyl) phosphorothiolothionate (dimethoate) in sprayed crops
Authors: Chilwell E. D. , Beecham P. T. 
Published: November 2006

AbstractA method for the determination of residues of the insecticide OO‐dimethyl S‐(N‐methyl‐carbamoylmethyl) phosphorothiolothionate (dimethoate) in crops is described. Radio‐chemical and biochemical investigations indicate that the method can be applied to growing crops without interference from metabolites in the plant derived from dimethoate. The limit of sensitivity of the method is about 5 °. of dimethoate, equivalent to o‐I p.p.m. in the plant tissue by the method described. Harvest residues found in many British and overseas crops 1–3 weeks after spraying with dimethoate are given.
Kaffircorn malting and brewing studies. IV.—The extraction and nature of the insoluble amylases of kaffircorn malts
Authors: Novellie L. 
Published: November 2006

AbstractThe α‐ and β‐amylases produced by the germination of kaffircorn may be either soluble or insoluble depending on the variety of the kaffircorn. The insoluble amylases occur chiefly in malts from ‘birdproof’ kaffircorn and sweet sorghum. The amylases of these varieties, unlike the bound amylase of barley, are active in the insoluble state. Proteins, peptone, ethylenediamine, histidine and compounds containing the group —N°C(X)·N— (where X is not oxygen) effect maximum liberation of the insoluble amylases. Partial solution is obtained with salts, surface‐active agents and certain basic substances. The release of the amylases is not a proteolytic process but possibly a desorption from the surface of an insoluble protein.
Effects of nitrogen and potassium fertilisers on the mineral status of perennial ryegrass (Lolium perenne). II.—Anion‐cation relationships
Authors: Rahman H. , McDonald P. , Simpson K. 
Published: November 2006

AbstractA number of anion‐cation relationships including AA, TA, VA, EA (defined in the text), K/(Ca + Mg) and (K + Ca)/Mg were calculated from the results of a previous paper.7 In addition a number of samples obtained from “normal” and “tetany” areas were examined. The results indicated that AA, TA and VA values and the K/(Ca + Mg) ratio were increased by both nitrogen and potassium fertiliser treatments. In a number of samples from “tetany” areas the K/(Ca + Mg) ratios did not approach 2.2, although the AA values were generally high.
The preparation of a semi‐synthetic diet low in copper for copper‐deficiency studies with the rat
Authors: Mills C. F. , Murray Grace 
Published: November 2006

AbstractProcedures for the production of a semi‐synthetic, copper‐deficient rat diet are described. The final product contains between 0.3 and 0.4 mg. of Cu per g. When supplemented with copper, the diet promotes rapid growth and good reproductive performance. With slight modification the diet would provide a suitable basal ration for studies of deficiencies of iron, zinc and manganese.
Effects of fertilisers and farmyard manure on the copper, manganese, molybdenum and zinc removed by arable crops at Rothamsted
Authors: Williams R. J. B. , Stojkovska A. , Cooke G. W. , Widdowson F. V. 
Published: November 2006

AbstractThe Cu, Mn, Mo and Zn contents of five different crops grown in an experiment testing farmyard manure (F.Y.M.) and N, P and K fertilisers were measured. Fertilisers and F.Y.M. had similar and rather small effects on the percentages of micronutrients in the crops; the total amounts of micronutrients removed were related mainly to the yields. Clover and kale removed much more molybdenum than did the other crops; clover had a high requirement for all the micronutrients examined. The fertilisers used supplied only insignificant amounts of micronutrients, whereas the 15 tons/acre of F.Y.M. supplied as much Cu, Mn and Mo as the five crops together removed and nearly as much Zn. The soil used contains enough of these micronutrients for very many rotations of arable crops provided the total quantities present become available. Although the F.Y.M. dressing used supplied more of each of the micronutrients than was needed by any of the crops grown, its effect on crop growth was due to the N, P and K supplied and to improved physical conditions in the soil.
Mycological production of citric and oxalic acids from cane molasses. I.—Effects of some cultural conditions and supplements of ferrocyanide and phosphate
Authors: Shimi Ibrahim R. , Nour El Dein Moustafa S. 
Published: November 2006

AbstractStudies are made of the effects of the following factors influencing the biosynthesis of citric and oxalic acids from cane molasses in surface cultures of some strains of Aspergillus niger, (i) cultural conditions, (ii) presence of ferrocyanide and phosphate supplements either separately or together. The organic acids biosynthesised under such conditions were characterised by one‐dimensional paper chromatography. The results are discussed in relation to the findings of previous workers and the metabolic activities of the organisms.
The toxicity to rabbits and some other animals of the fluorofatty acid present in the seeds of Dichapetalum toxicarium
Authors: Peters R. A. , Hall R. J. 
Published: November 2006

AbstractThe long‐chain fluorofatty acid in the seeds of Dichapetalum toxicarium, “ratsbane”, is toxic to rabbits in a dose of 1 mg./kg. Death is delayed and usually occurs quite suddenly, probably due to a heart attack. Wild as well as tame rabbits, are poisoned by a bait of the ground seeds mixed with oats, and are more easily killed than sheep; in this respect the compound is a better rabbit poison than sodium fluoroacetate. Some toxicity figures have been obtained for other animals. Deaths in sheep may be delayed up to 5 days, a fact which could explain some casualties of unknown cause in Africa.
Release of iron oxide in red‐brown soil formation from the weathering of limestone. II.—Role of grass extract
Authors: Khan D. H. 
Published: November 2006

AbstractAn aqueous grass extract was allowed to react with powdered limestone rock under controlled laboratory conditions at room temperature. The solution mobilised iron from limestone, in amount about 100 times that released by carbonic acid leaching. It is suggested that the action of the aqueous extract of grass coupled with that of carbonic acid liberated by the ample amount of rainfall accounts for the release and mobilisation of iron oxide which results in the formation of red‐brown soil on limestone.
Application of the karl fischer method to the determination of water in sugar confectionery materials
Authors: Sandell D. 
Published: November 2006

AbstractThe techniques are described and the suitability discussed of the Karl Fischer method for the determination of water content of sugar confectionery and sugar confectionery raw materials. The method is shown to have some considerable advantages over the conventional, oven‐drying methods used for most control and investigational purposes. It is rapid, tests being carried out in 7–40 min.; it has a precision of ±1% of the water content; and it is productive of results in quantity. Comparable results obtained by the Karl Fischer and oven‐drying methods are presented, showing good agreement in many cases, but some discrepancies in others.
Analysis of endrin residues in flour by infra‐red spectroscopy
Authors: Bates Angela N. 
Published: November 2006

AbstractA method is described for the quantitative estimation of endrin residues in flour by differential infra‐red spectroscopy. The method is suitable for residues of 20–400 p.p.m. and has been applied to the analysis of flour samples which had been in contact with an endrin lacquer in a flour mill.
Preservation of peeled potato. III.–the inactivation of phenolase by heat
Authors: Mapson L. W. , Tomalin A. W. 
Published: November 2006

AbstractThe prevention of enzymic browning of potato chips, by inactivation of the phenolase enzyme by heat, has been investigated. The relative merits of scalding by water, by infrared radiation and radio‐frequency power have been evaluated. A major disadvantage of these methods was the production of off‐flavours during subsequent storage. Microbial growth was also a serious problem, but could be controlled by scalding in the package or by irradiation after packaging.
Analysis of iron chelates in plant extracts
Authors: Hill‐Cottingham D. G. , Lloyd‐Jones C. P. 
Published: November 2006

AbstractThe aim of the work was to extract and identify ethylenediaminetetra‐acetic acid (EDTA) and 1,2‐diaminocyclohexanetetra‐acetic acid (CDTA) or their iron chelates from plant material. Methods were investigated for concentrating these substances and for separating them from the salts, sugars and coloured material that occur in aqueous plant extracts so that identifications can be made by paper chromatography.A new technique for the quantitative analysis of EDTA and CDTA is described, the principle of which is the sequestering of the metal from highly‐coloured metal complexes.At pH 2 the chelating agents are retained on columns of cation‐exchange resin and can be eluted with dilute ammonia. Before ion‐exchange chromatography any iron present is precipitated with NaOH in the presence of excess calcium ions.The iron chelates are completely adsorbed from aqueous solutions on columns of activated charcoal; salts and sugars are eluted with water and 5% aqueous ethanol, the iron chelates with 25% or 50% ethanol.EDTA and CDTA, or their iron chelates, can be separated by paper chromatography using a 4:1 w/v phenol‐water solvent. The chelating agents are located by staining with nickel dimethylglyoxime and the iron chelates by viewing under ultra‐violet light. When the chelating agents are labelled with 14C the positions are found by radio‐assay of the chromatogram in a windowless 4π counter.
Variation in mineral composition of Cox's Orange Pippin apples
Authors: Wilkinson B. G. , Perring M. A. 
Published: November 2006

AbstractThe amounts per unit weight of nitrogen, phosphorus, potassium, magnesium, calcium and sodium in individual Cox's Orange Pippin apples from the single tree vary by a factor of two.Replicate random samples of 25 apples from one tree should (19 times out of 20) give means within ±6% of the true mean for nitrogen, phosphorus, potassium and magnesium.The amounts per unit weight of phosphorus, potassium, magnesium and calcium in different regions of an apple vary several‐fold, the gradient being from outer cortex to core.The proportionality previously reported between potassium and magnesium from different treatments and different seasons applies to single apples and to portions of an apple.Magnesium and phosphorus show a very highly significant correlation in portions of apple, and also between apples, which has not been evident between seasons and between treatments.
Factors influencing uptake of copper from brandy by ion‐exchange resins
Authors: Rankine B. C. 
Published: November 2006

AbstractCopper was efficiently removed from un‐aged brandy by cation‐exchange but not at all by anion‐exchange. In aged brandy partial removal was obtained with both cation and anion resins.Caramel and tannin both formed complexes with copper, and their stability increased with decrease in acidity. Very low removal of copper from these compounds was obtained at pH values above 5, and in some experiments copper was actually taken up from the cation‐exchange resin.Tasting tests indicated that ion‐exchange treatment of brandies produced a slight reduction in quality.Plastic tubing (P.V.C.) produced a permanent haze in brandy after dilution, and its use cannot be recommended.The copper content of 33 representative Australian brandies was 0.7–12 p.p.m. with a mean value of 3.4 p.p.m.
Enzymic changes in lambs' liver during storage. I
Authors: Rhodes D. N. , Lea C. H. 
Published: November 2006

AbstractThe rates of autolytic degradation of the phospholipids, neutral lipids and protein of lambs' liver have been measured during storage at 37°, 15°, 1°, −10° and −20°, and at 15° and 1° after frozen storage at −10° or −20° for 8 or 14 weeks.Chemical changes in the fresh liver proceeded about 13 times faster at 37° than at 15°, and about 3.5 times faster at 15° than at 1°. At −10° and −20° hydrolysis was hardly detectable after storage for 24 weeks. At 15° the onset of measurable autolytic change was delayed for about 2 days, but no lag period was observed when the material had previously been held at −10° or −20°. This activating effect of freezing on the hydrolytic enzymes was much less marked when post‐thawing storage was at 1°.The degradation of the glycerophospholipids results from the simultaneous removal of the two fatty acid residues, followed by breakdown of the water‐soluble phosphate ester moiety to orthophosphate. The fatty ester linkages of the triglycerides were split even more rapidly than those of the phospholipids, indicating the presence of a true lipase in lambs' liver.Fresh liver remained organoleptically acceptable for up to 10 days at 1° or 1–2 days at 15°, times which were not significantly affected by frozen pre‐storage at −10° or −20° for 8 or 14 weeks. No significant deterioration could be detected by tasting tests after storage for up to 25 weeks at −10° or −20°.
Moisture determination in dates by forced ventilation infra‐red drying
Authors: Zimmermann G. 
Published: November 2006

AbstractFor quality control in the date drying industry, a method for moisture determination which was both simple and rapid, but none the less reliable, was required. The disadvantages of conventional methods which employ vacuum drying, refractive index, distillation and dielectric measurements are described. Comparison of results obtained by standard vacuum drying and by toluene distillation is made and the applicability of the latter as a reference method is established. Infra‐red drying with forced ventilation gives highly reliable and reproducible results with five varieties of dates, a 5‐g. sample of date meat and a 250‐W lamp being used. Heating is for 10 min. at 50W and then 15 min. at 60 W with a vacuum of 160 mm. Hg and a distance between lamp and sample of 30 mm.
Rapid bacteriological testing of cooked or cured meats, using a tetrazolium compound
Authors: Bradshaw N. J. , Dyett E. J. , Herschdoerfer S. M. 
Published: November 2006

AbstractA rapid procedure is described for the detection of bacteria on the surface of sliced ham or bacon. A solution of 5‐phenyl‐2‐(p‐2‐iodophenyl)‐3‐(p‐nitrophenyl)tetrazolium chloride is sprayed on the meat which is then incubated in a plastic bag for 15‐30 min. at 37°. Sites of bacterial activity are indicated by the development of a red colour. The application to production work is discussed.
The damage to wheat kernels caused by the wheat blossom midge (Sitodiplosis mosellana)
Authors: Miller Byron S. , Halton P. 
Published: November 2006

AbstractAttack by Sitodiplosis mosellana decreased germination capacity, bushel weight and flour yield of wheat. The ash of the flour increased slightly and its maltose and colour grade values increased greatly. α‐Amylase and protease increased only in proportion to the decrease of kernel weight and was not related to the extremely large increase in number of fungi and bacteria occurring on and in attacked grains.The water absorption, Extensometer resistance and Extensometer extensibility values all decreased greatly in doughs made from flour milled from attacked grain. The loaves made from such flour were inferior to others in outside colour, nature of the crumb, and loaf volume. Blending the flour milled from attacked grain with flour from a good‐quality wheat lowered the bread‐making quality of the latter.Experimental evidence indicated that increased α‐amylase and protease activities were not the causes of the poor quality of infested grain, which seem likely to result from the failure of protein to develop properly.
The assessment of nutritive value in protein concentrates by the gross protein value method
Authors: Duckworth J. , Woodham A. A. , McDonald I. 
Published: November 2006

AbstractThe Gross Protein Value technique, modified in certain particulars, has been used to evaluate 171 samples of protein concentrates, obtained from world‐wide sources, and including a number of animal by‐products and oilseed meals.The assessments demonstrated that in nearly all these classes of concentrate the samples on the market differ widely in nutritive value. The work reported indicates the need for rapid laboratory tests which will predict the value of different protein concentrates and the range of samples should provide useful reference standards for this purpose.
Treatment of meats with ionising radiations. VII.—effect of low temperatures during irradiation
Authors: Coleby B. , Ingram M. , Shepherd H. J. , Thornley M. J. , Wilson G. M. 
Published: November 2006

AbstractRaw pork and beef have been irradiated with 2 MeV electrons at controlled temperatures from + 18° to −296°. Appearance, odour and flavour were assessed by a taste panel, the destruction of glutathione was estimated chemically; and the extent of the survival of the bacteria determined. In each case, a relation to the temperature of irradiation was observed similar to that previously recorded for thiamine. There was little effect between 18° and 0°; but a rapidly increasing protection from 0° to −20°, with a smaller increase down to −196°. Experiments in the range 0° to −10°, in which destruction of glutathione was the criterion, indicated that protection began when ice separated from the tissue.It is suggested, accordingly, that the degree of protection depends on the amount of free water withdraw from the system. The importance of precisely defining temperature during irradiation is emphasised. It is concluded tha freezing will be of little benefit in radiation pasteurisation processes aimed at destruction of vegetative micro‐organisms; but that it might be helpful in radiation sterlising processes, as the protection is smaller for spores.