bluuebunny/crossref_metadata_2025_split huggingface dataset:
An evaluation of laboratory ensiling techniques
Authors: Wilson R. F. , Wilkins R. J. 
Published: November 2006

AbstractSilages made from 18 grasses and 8 legumes in test‐tube silos holding 100 g of fresh herbage were compared with those from the same crops ensiled in PVC bags holding 1 tonne of fresh material. For 8 herbages, polythene bags holding 6 kg of fresh material were also employed. Measurement of pH, ammonia‐N, lactic acid and volatile acids was made at the end of the storage period (64–155 days). Measurements made on silages from the test‐tube silos were closely correlated with those from the PVC bags. The correlation coefficients for ammonia‐N (r = +0.978), acetic acid (r = +0.871), propionic acid (r = +0.850) and lactic acid (r = +0.639) were all significant at P < 0.001 and for butyric acid (r = +0.482) at P <0.05. Fermentations which occurred in polythene bags agreed closely with those in both the smaller test‐tube silos and the larger PVC silos. There was good replication of silages from test tubes and polythene bags, the standard deviation for pH for the 26 silages made in test tubes was 0.144 with a coefficient of variation of 3.13%. The results indicate that laboratory silos have considerable potential in research, allowing a wider variety of crops and treatments to be studied than would have been possible on a larger scale.
Influence of sulphate nutrition on flavour components of three cruciferous plants: Radish (Raphanus sativus), cabbage (Brassica oleracea capitata) and white mustard (Sinapis alba)
Authors: Freeman G. G. , Mossadeghi N. 
Published: November 2006

AbstractThe effect of sulphate nutrition on the flavour components of three members of the family Cruciferae (radish, cabbage and white mustard) has been investigated. The plants were grown in a glasshouse in sand culture at six concentrations of sulphate in the nutrient medium and their flavour characteristics determined by sensory and gas‐chromatographic methods. The latter were based on (a) headspace samples from the raw and cooked vegetables and (b) solvent extracts chromatographed at 200°C. Sensory tests showed that the flavour strengths of the vegetables increased from low values at extreme sulphur deficiency to maxima with increase of the sulphate available to the plant. For radish and mustrad, there was no correlation between total volatile componets (determined by the headspace method) and sulphur content but a highly significant corelation was demonstrated between the latter and less volatile flavour components present in solvent extracts. In the case of mustrad seed. p‐hydroxybenzyl isothiocyanate was determined colorimetrically and shown to be correlated with sulphur nutrition. With cabbage, allyl isothiocyanate and total volaile content were determined by a headspace method and each was found to be significantly correlated with sulphate nutrition.It is suggested that the flavour of these plants consists of at least two types of componnts: (a) compounds which impart a bland, generalised “vegetable” flavour to the food and (b) a specific component or components which are perceived as a burning sensation on the tongue sometimes accompanied by a characteristic odour. The former are independent of sulphur nutrition whilst the concentrations of the latter are highly correlated with sulphur nutrition.The effect of sulphate nutrition on growth response, visual deficiency symptoms and mineral composition has been reported.
Changes in carbohydrates during growth and development of bajra (Pennisetum typhoides), jowar (Sorghum vulgare) and kangni (Setaria italica)
Authors: Bhatia I. S. , Singh Rangil , Dua Saroj 
Published: November 2006

AbstractQualitative and quantitative changes in carbohydrate contents have been studied during the growth and development of bajra (Pennisetum typhoides), jowar (Sorghum vulgare) and kangni (Setaria italica). Besides traces of glucofructosans, sucrose, glucose and fructose are the principal sugars present in the leaf and stem tissues of all stages of growth. As growth proceeds, water‐soluble carbohydrates increase in the stem, attaining a maximum value at flowering and initiation of seed formation and thereafter steadily decline reaching a low value at maturation. Cellulose also increases with growth in bajra and jowar stem. This increase is more marked at early stages of growth. Starch content gradually increases with the simultaneous decrease in free and total reducing sugars in the developing grains. Some fructosans are also synthesised in the grains during their formation and presumably serve as intermediates in the synthesis of starch.
The effect of glandular tissue on digestion in the sheep
Authors: Ishaque M. , Thomas P. C. , Rook J. A. F. 
Published: November 2006

AbstractDigestibility and nitrogen balance trials were carried out with sheep to investigate the action of a commercial food additive, desiccated glandular tissue, on the digestion of hay and mixed hay and barley diets. Use of the additive led to small increases in the apparent digestibility of dietary organic constituents including crude fibre, nitrogen and, in some diets, ether extract.In a second series of experiments with rumen‐cannulated sheep the effects of the additive on rumen fermentation were examined using a variety of diets. Supplementation of the diet, in most instances, was associated with an increase in rumen pH and in the proportion of butyric acid in the mixture of short‐chain fatty acids in the rumen.
Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post‐rigor muscle
Authors: Bendall J. R. , Taylor A. A. 
Published: November 2006

AbstractThe oxygen consumption rate (o.c.r.) of post‐rigor beef muscle, unlike the pre‐rigor o.c.r., is virtually unaffected by the degree of comminution of the muscle. It has a constant enthalpy of activation (ΔH*) of 18.2 ± 0.3 kcal/mol, which is nearly double the value for pre‐rigor muscle and is close to the enthalpy of activation of the mitochondrial NAD+‐linked oxidation of pyruvate (∼19 kcal/mol). The latter mitochondrial rate (m.r.) appears to be the step which determines the post‐rigor o.c.r., unlike the pre‐rigor state where the rate of turnover of ATP (a.t.r.) is rate‐determining, except below 15 °C. This is because the potential post‐rigor a.t.r. is too high for the mitochondrial electron‐transport chain to keep pace with it under the prevailing conditions of low pH.The post‐rigor o.c.r. can be doubled at all times of storage up to 6 weeks by addition of an ATP supplement. The o.c.r. declines exponentially from the second day of storage onwards and reaches about 10% of its initial level after about 6 weeks storage of the muscle at 2 °C. This is shown to parallel the decline in the m.r. on storage and is evidently due to partly irreversible impairment of mitochondrial function and not to loss of NAD+.The respiratory quotient (r.q.) in the post‐rigor state is 1.0 at low pH and falls to ∼0.5 on raising the pH to 7.2, due to initial production and subsequent oxidation of α‐glycerol phosphate and pyruvate in equal amounts.There are species differences in the magnitude of the post‐rigor o.c.r., possibly due to differing mitochondrial contents.The exponential decay of the o.c.r. during storage goes far to explain the increasing depth of penetration of the oxymyoglobin layer which forms on exposing a surface of meat to air or oxygen and which gives the exposed meat an attractive bright red appearance.
Cuticular leaf waxes. III. Free and esterified acids and alcohols in Chenopodium album L., Lolium perenne L. and Stellaria media L
Authors: Allebone J. E. , Hamilton R. J. 
Published: November 2006

AbstractThe wax esters from the leaf surface of the monocotyledon Lolium perenne L. and the dicotyledons Chenopodium album L. and Stellaria media L. have been analysed for the first time by gas‐liquid chromatography (g.l.c.). The esterified acids and alcohols have been obtained and their compositions compared with those of the free acids and alcohols for the three plant species.Preferential esterification of the shorter chain acids has been noted. The presence of alkyl acetates in the two dicotyledons and many branched chain components in S. media is reported. It is proposed that two distinct pools of fatty alcohols are available for the biosynthesis of the esters.
A study on the composition of garlic skins and the structural features of the isolated pectic acid
Authors: Abdel‐Fattah A. F. , Edrees M. 
Published: November 2006

AbstractAn investigation of the composition of garlic skins showed the presence of proteins, lipids, lignin, mannitol, pectin and polysaccharides. Garlic skins are rich in pectin (27%), combined rhamnose (11.42%) and galactose (5.6%). Periodate oxidation studies of pectic acid showed the absence of 1,3‐linked residues and branch points and indicated a linear galacturonan of 1,4‐linked D‐galacturonic acid. Chromatographic analyses were carried out on the hydrolysis products of pectic acid, which had been oxidised by periodate plus bromine, and also on those obtained after reduction of the periodate‐oxidised pectic acid.
Changes in the composition of ovomucin during liquefaction of thick egg white: The effect of ionic strength and magnesium salts
Authors: Robinson D. S. , Monsey J. B. 
Published: November 2006

AbstractAddition of small amounts of either sodium chloride or magnesium salts to thick egg white inhibited the natural thinning processes. Chemical analyses of the ovomucin complex and analytical ultracentrifugation of fully reduced derivatives obtained from thick egg white incubated at 37 °C showed that either 0.01 M‐magnesium salt or 0.03 M‐sodium chloride also reduced the losses of the β‐ovomucins which normally occur during liquefaction of thick egg white. A possible mechanism by which magnesium and sodium chloride retard egg white liquefaction is discussed in relation to the known effect of these substances on ovomucin‐lysozyme interactions. A proposed commercial application of the findings is outlined.
Formation of methional and methanethiol from methionine
Authors: Wainwright T. , McMahon J. F. , McDowell J. 
Published: November 2006

AbstractMethanethiol is formed from methionine and sulphite in a reaction catalysed by iron or manganous ions. Methionine sulphoxide and dimethyl disulphide are other products of the reaction. Methional [3‐(methylthio)propional] is postulated as an intermediate in the reaction.
Chemistry of agaroids, carrageenans and furcellarans
Authors: Percival Elizabeth 
Published: November 2006

AbstractThe differences in the fine structure of these algal polysaccharides which are all polydisperse linear galactans are described. The effect of these differences on the conformation of the macromolecules and consequently on the physical properties, in particular the gelling properties, of the individual polymers is discussed. The evidence that gel formation occurs through the association of chain segments into a three dimensional framework which is held together by hydrogen bonds is reviewed.
The basis of meat texture
Authors: Bailey Allen J. 
Published: November 2006

AbstractThe tenderness of meat is probably the most important single factor in the consumer's assessment of its quality. This review describes the fundamental factors believed to be involved in determining the tenderness of meat. The contribution due to the pre‐rigor contraction of the myofibrils and the possible control of this phenomena is discussed. The role of the connective tissue proteins is reviewed, particularly the effect of the age‐related changes in the properties of collagen.
Organic phosphorus in some northern nigerian soils in relation to soil organic carbon and as influenced by parent rock and vegetation
Authors: Ipinmidun W. B. 
Published: November 2006

AbstractThe distribution of organic phosphorus in relation to soil organic matter and the influence of parent material and vegetation of organic P level was studied in a number of soil profiles in the northern half of Nigeria. There was a close relationship between soil organic carbon and organic phosphorus contents of these soils. The ratios of these two ingredients were all less than 200:1. This fact suggests that organic P is likely to be mineralised. The effect of parent rock on organic P contents was slight, but there was an indication that soil profiles on metamorphic parent rocks contained more organic phosphorus than those on sedimentary parent material. Vegetation had a great influence on organic P as shown by the relatively higher organic phosphorus contents of profiles from southern Guinea savanna and the lower contents of the Sudan vegetation zone. The profiles from impeded drainage sites (fadamas) were generally richer in organic phosphorus than were those from comparable vegetation zones on well drained sites.
Lucerne tannins. I. Content and composition during growth
Authors: Milić Božidar Lj. 
Published: November 2006

AbstractComposition and content of polyphenols of lucerne leaf and stalk were investigated during growth depending on the time of season at one growth stage.(+)‐Gallocatechin, (–)‐epigallocatechin gallate, (–)‐epigallocatechin, (–)‐epicatechin, (–)‐gallocatechin gallate, gallic acid, gallotannin and shikimic acid were estimated by qualitative chromatographic analyses on Whatman Chromedia paper SG‐81. The content of some polyphenol groups was determined by quantitative analyses and amounts were found of 0.06 to 0.50%, gallic acid; 1.10 to 2.36%, gallotannins; 0.31 to 1.10%, catechins in the dry matter of lucerne depending upon growth stage and cuts. Polyphenoloxidase activity from 7.80 to 18.70 units was established in the investigated samples.
Cold storage properties of cooked fish (cod)
Authors: Tatterson I. , Windsor M. L. 
Published: November 2006

AbstractResults are reported for the storage properties of frozen cooked cod compared to uncooked cod. Development of cold‐storage flavour was found to be less marked in the cooked fish. This difference was found with both fresh and stale raw material and at storage temperatures of ‐5 and ‐13 °C.
p‐Coumaric and ferulic acid components of cell walls of ryegrass and their relationships with lignin and digestibility
Authors: Hartley R. D. 
Published: November 2006

AbstractCell walls, isolated from vegetative Italian ryegrass, pre‐ and post‐flowering perennial ryegrass and the faeces of sheep fed the perennial ryegrass, were treated with alkali and the liberated p‐coumaric acid (PCA), ferulic acid (FA) and vanillin estimated. A higher yield of the two acids was obtained from the Italian than from the perennial ryegrass. Oxidation of the cell‐wall residues indicated the presence of the 1‐phenylpropene structural unit in the lignin cores. There was a highly significant correlation between the digestibility of the cell walls from perennial ryegrass and the FA/PCA ratio. The recovery of PCA (24 to 59 %) from the faecal cell walls was much higher than that of FA (5 to 21 %). For each acid this recovery was lower in the pre‐flowering herbage.
Colorimetric determination of iron in plant material using ferrozine
Authors: Chen Ching‐Hong , Lewin Joyce 
Published: November 2006

AbstractFerrozine [3‐(2‐pyridyl)‐5,6‐bis(4‐phenylsulfonic acid)‐1,2,4‐triazine] was found to be a satisfactory colorimetric reagent for the quantitative determination of iron in the leaves of Spinacia oleracea and Porphyra petens and, by inference, in all plant materials.
The need for intensification in animal production and the consequent pollution problem
Authors: Wilson P. N. 
Published: November 2006

AbstractThe factors affecting the progress towards intensive livestock production are reviewed with particular reference to milk, beef, lamb, pork, bacon, poultry, meat and egg production. The future trends for the further development of intensive production in each class of livestock are considered and the genetic, managerial and economic constraints are briefly discussed.The different systems of management and housing of the various livestock classes are reviewed and the relevance of each system to the production of effluent is described. The reasons for the trend towards greater control of the animals' environment are listed.Finally, the concept of “stocking density” is considered in respect to the problem of pollution in intensive animal production systems and the possible implications of removing all forms of “animal pollution” are placed within the context of the other requirements for food production involving domesticated animals.
Extractable phosphorus related to forms of phosphorus and other soil properties
Authors: John Matt K. 
Published: November 2006

AbstractThe soil P extracted by Olsen's, Bray's P‐1, Morgan's, North Carolina, 0.01M‐CaCl2, acidic N‐ammonium acetate and isotopic‐exchange methods of determining available P were related to the forms of soil P and to other soil properties. Correlations between soil tests were higher when both test values were well correlated with a common P form, thereby indicating their similarity in selective dissolution of specific forms. Linear regression equations derived by stepwise inclusion of significant independent variables in order of importance for explanation of variations in soil‐test values, indicated that the greatest contribution to Olsen's or Bray's test values was aluminium‐P, to the isotopic exchange P was iron‐P and to North Carolina test values was calcium‐P. Dithionite‐extractable aluminium and iron, organic matter, soil texture, base saturation and soil reaction were included in regression equations to reflect their significant influence on the dissolution of specific P forms and secondary reactions occurring during the extraction process. Based on observations for 343 differing soils, regression equations to predict soil‐test values from significant P forms and soil properties accounted for more than 50% of variations in P soil‐test values for Olsen's, Bray's, North Carolina and 0.01 M‐CaCl2 extraction methods. No improvement was found when P forms were included regardless of significance and significant soil properties were added to the regression equations.
Contribution of some volatile tomato components and their mixtures to fresh tomato aroma
Authors: Guadagni D. G. , Buttery R. G. , Venstrom D. W. 
Published: November 2006

AbstractSome volatile components of fresh tomatoes and mixtures of these components were evaluated for their contribution to fresh tomato aroma. cis‐Hex‐3‐enal was the only individual component evaluated which was rated moderately similar to the aroma of fresh tomatoes. A mixture of cis‐hex‐3‐enal, 2‐methylhept‐2‐en‐6‐one, eugenol and β‐ionone significantly improved the aroma of tomato juice prepared from foam‐mat‐dried tomato powder. Since the individual components of the mixture did not give significant improvement, the desired effect probably occurred as a result of a complex interaction among the added components and juice.
Rapeseed protein fractions. III. The nutritive value of a detoxified protein concentrate prepared from rapeseed (Brassica napus L.) by hydraulic processing
Authors: Ågren G. , Eklund A. 
Published: November 2006

AbstractA method is described for the hydraulic pressing of dehusked rapeseeds, resulting in a meal with comparatively low oil and crude fibre contents. This process was followed by repeated washings with water in order to remove the thioglucosides. The weight gain and the protein efficiency ratio in the rat was equal to that obtained with a reference diet based on methionine‐enriched casein. The value of using hydraulic processing in order to prepare a protein concentrate from oilseeds for human consumption is discussed.
Phospholipids of marine origin. VI. The octopus (Octopus vulgaris)
Authors: De Koning A. J. 
Published: November 2006

AbstractThe composition of octopus (Octopus vulgaris) phospholipids was determined by analysis of hydrolytic breakdown products and by chromatography on silicic acid. The most remarkable feature of octopus phospholipids was the high content (13%) of ceramide aminoethylphosphonic acid. In addition the phospholipids contained phosphatidylcholine (42%), phosphatidylethanolamine (30%), phosphatidylserine (5%), phosphatidylinositol (4%) and sphingomyelin (3%). The fatty acid distribution of the phospholipids and the non‐phosphorylated lipids was determined by gas chromatography. The major saturated fatty acids in the phospholipids and non‐phosphorylated lipids were 16:0 (24 and 23%, respectively) and 18:0 (10 and 15%, respectively). The major highly unsaturated fatty acids in phospholipids and non‐phosphorylated lipids were 20:5 (18 and 7%, respectively) and 22:6 (23 and 9% respectively).
Effects of fertiliser materials and combinations on the phytotoxicity, availability and content of arsenic in corn (maize)
Authors: Woolson E. A. 
Published: November 2006

AbstractThis study shows that some fertiliser materials significantly affected plant growth, available As, and As in the plant on corn (Zea mays, “US 13”) grown on Hagers‐town silty clay loam treated with 0,10,100 and 500 parts/million As. Phosphorus was shown to be the most influential of the various fertiliser materials tested. It increased plant growth, available soil As and As residues in the corn tissue. The best fertiliser combination, based on plant growth, available As and As in the plant, was NH4NO3 + Ca(H2PO4)2 + K2SO4 + CaCO3.
Stoichiometric relationship between calcium oxide and sugars in water solution
Authors: Walter R. H. , Sherman R. M. 
Published: November 2006

AbstractThe interaction between 5 sugars and CaO in water solution has been found to be equimolar. Calcium uptake and ultraviolet absorption patterns between reducing and non‐reducing sugars in basic solution indicate that cation‐ and/or anion‐dependent reactions occur simultaneously and independently. It is suggested that variability of reported stoichiometric ratios between sugars and alkali or alkali‐earth metals may also be a function of the polarisability of sugarderived reacting species, under a given set of experimental conditions.
Comparative studies of the mitochondrial properties of longissimus dorsi muscles of pietrain and large white pigs
Authors: Cheah K. S. 
Published: November 2006

AbstractInvestigations, using various techniques (electron microscopy, polarography, spectrophotometry), on mitochondria isolated immediately post‐mortem from the Longissimus dorsi (LD) muscles of stress‐susceptible (SS) Pietrain and stressresistant (SR) Large White pigs suggest no marked biochemical difference in their mitochondrial properties. There was no evidence of “uncoupling” 2 nor of aberrant mitochondrial energy metabolism”3 in the mitochondria of either breed of pig. The difference observed between the two breeds in mitochondrial cytochrome c content, in the State 3 rate of oxidation of succinate and of ascorbate plus tetramethyl‐p‐phenylenediamine (TMPD) and in the maximum time of mitochondrial storage in situ, could be attributed mainly to differences in initial muscle pH values and in the subsequent rates of pH decline post‐mortem.With both breeds of pig intact mitochondria could still be isolated from LD muscle even after prolonged storage as long as the ultimate tissue pH was not below 5.5. Prolonged storage of mitochondria in situ caused a loss of mitochondrial cytochrome c, which was responsible for a decline in the State 3 respiration. The latter could be restored by addition of cytochrome c and ADP. The cytochrome oxidase activity (e.c. 1.9.3.1) was the most stable to post‐mortem ageing both in situ (1 °C) and in vitro (0 °C), and the NAD+‐linked oxidation of pyruvate plus malate, the least stable.The small observed differences in immediate post‐mortem mitochondrial function between SR and markedly SS pigs cannot possibly account for the very large differences in post‐mortem biochemical behaviour and particularly not for the low initial pH and high rate of post‐mortem pH fall, characteristic of SS pigs showing the pale, soft and exudative (PSE) condition.