bluuebunny/crossref_metadata_2025_split huggingface dataset:
Magnesium relationships in soils and plants
Authors: Salmon R. C. 
Published: November 2006

AbstractMost of the magnesium, in British soils is contained in micas, chlorites and vermiculites in the clay minerals. The exchangeable‐solution forms, from which plants obtain their magnesium, are replenished by decomposition of the silicate minerals. Laboratory studies suggest that the nature, composition, and particle size of the magnesium minerals, and the acidity and temperature of the soil will all affect the rate at which silicate magnesium is released.The combined losses of magnesium by leaching and crop removal may be IO‐50 Ib. of Mg/acre, which could be replenished by the release of only a small fraction of the total silicate magnesium. Apart from possible additions by manurial treatments, some magnesium is also supplied in rain.Magnesium deficiencies in crops are caused not only by inadequate exchangeable‐solution magnesium, but also by ion antagonisms in acid soils and soils rich in potassium. Present methods of assessing the available magnesium in soils do not take account of these effects.
Experiments on cumulative dressings of fertilizers on calcareous soils in South‐West England. I.—description of field experiments and soil analysis for phosphorus residues
Authors: Russell R. D. 
Published: November 2006

AbstractMost of the work done previously on the value of fertilizer residues has been on acid, neutral or slightly calcareous soils so experiments were started in 1955 on the calcareous soils of the Sherborne series (derived from Jurassic Limestone). These soils are also very heterogeneous and they therefore present problems in soil analysis. In the design used, phosphorus and potassium were applied annually at three levels to main‐plots for a ‘buildup’ period. Whole‐plots were then divided into sub‐plots for ‘testing’ with three levels of phosphorus or potassium. Field testing will not be completed until 1964 but the summarised results of the test crop in 1961 at one centre are given.Some results of a small experiment on the Lulsgate soil series (derived from Carboniferous limestone) are also included. In this experiment nitrogen, phosphorus and potassium were applied annually for several years and then the plots were split for an o vs. NPK test.Soil samples were taken from all the plots after the build‐up period and soluble P was determined by various methods.For a method of analysis to be useful in advisory work certain criteria must be satisfied. The acetic acid‐sodium acetate and sodium bicarbonate methods came nearest to meeting these requirements and on these calcareous soils unbuffered acid extractants are much less useful.
Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubers
Authors: Mapson L. W. , Swain T. , Tomalin A. W. 
Published: November 2006

AbstractThe effect of variety, climatic factors and nutritional factors on the enzymic browning of cut potatoes has been investigated. The major factor determining the rate of enzymic browning appears to be the concentration of tyrosine in the tuber. There was no direct correlation between the activity of the phenolase enzyme or the amount of chlorogenic acid and the rate of browning. The level of tyrosine in a potato was shown to be determined by genetic, climatic and, to a lesser extent, by nutritional factors. Of the climatic factors, rainfall, or the moisture available to the plant, appeared to be the most important.
Wine clarification and protein removal by bentonite
Authors: Rankine B. C. , Emerson W. W. 
Published: November 2006

AbstractAddition of bentonite to young wines is a normal clarifying procedure widely used in Australian winemaking. Flocculation is usually rapid but poor flocculation has been observed, particularly in wines which have been passed through a sodium cation‐exchange resin to prevent deposition of potassium bitartrate.The behaviour of bentonite in wines treated by cation‐exchange resin was examined in detail. Dispersion was associated with a high proportion of sodium and a low proportion of calcium and magnesium, in conjunction with the presence of a dispersing compound of high molecular weight. Results were consistent with the dispersing agent being a negatively‐charged carbohydrate. Such a compound was shown to be present by electro‐phoresis. Flocculation in wines treated by a cation‐exchange resin will then depend on the relative amounts of this carbohydrate which disperses bentonite, and protein which flocculates it.Some commercial bentonites flocculate much more easily in low concentrations of divalent cation than the natural sodium bentonites, but these were found to remove protein far less effectively.In practice, bentonite fining should be carried out either before cation‐exchange treatment, or a protein such as gelatin may be added to the treated wine to ensure flocculation.
The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquors
Authors: Roberts E. A. H. , Smith R. F. 
Published: November 2006

AbstractFurther applications of a spectrophotometric method are described for the determination of polyphenolic oxidation products in black tea liquors for the assessment of quality in tea. In addition to calculating theaflavin and thearubigin contents from optical density measurements at 380 mu, values for total colour and brightness have been calculated from optical density measurements at 460 mu. Confirmation has been obtained that theaflavin content is an extremely important factor in determining quality in black tea, and in determining ‘brightness’ in tea infusions. Thearubigins contribute to colour and strength. The effects of seasonal variations and of methods of manufacture on the composition of tea have been examined. Changes in composition during storage of tea under adverse conditions of temperature and moisture content have been related to losses of quality. The effects of the composition of the water used on the composition and colour of tea infusions are also indicated.
Fat oxidation and storage life of iced trout. I.—influence of gutting
Authors: Hansen Poul 
Published: November 2006

AbstractThe development of rancidity in the fat of iced trout, as estimated by peroxide determinations and tasting tests, was found to be more rapid in gutted than in whole trout. Rancidity was observed to limit the storage life of gutted trout to between 1 and 1 1/2 weeks. There was no indication of a difference in the rate at which rancidity developed in trout gutted with and without removal of the kidney blood. During the storage life of iced whole trout the development of rancidity in the fat was found to be insignificant. The storage life of whole trout, however, was only 1 week or less due to rapid disintegration of the belly wall tissues during iced storage.
Composition of lipids of lima beans and certain other beans
Authors: Korytnyk W. , Metzler E. A. 
Published: November 2006

AbstractThe glyceride fractions of lima beans and four other types of beans were shown to consist mainly of palmitic, linoleic and linolenic acids, together with smaller amounts of stearic and oleic acids. Trace components of the lima bean lipid fraction include n‐penta‐decanoic and n‐heptadecanoic acids. Seasonal variations were found not to be significant. Immature lima beans were shown to be similar to mature beans in composition. A very high proportion of linolenic acid, associated with a high iodine value, has been noted for all types of beans investigated. The proportion of unsaponifiable matter was high in most cases. For lima beans, it was found to consist mainly of stigmasterol and of β‐sitosterol.
The concentration of bis‐ethylmercury phosphate in air resulting from its use in glasshouses
Authors: Lloyd G. A. 
Published: November 2006

AbstractBis‐ethylmercury phosphate was applied in aqueous solution to soil in glasshouses as a fungicide. At a dilution of I: 16,000 w/v, peak mercury levels in the air after 0 (time of application) and I h. and 3 and 4 days were respectively <0.01, 0.016, 0.104 and 0.042 mg./m.3, while at a dilution of I: 8000 w/v 0.051 and 0.106 mg./m.3 were found after 0 h. and 3 days.These results suggest that the use of this chemical in glasshouses is potentially hazardous to unprotected operators.
Polyphenols in the leaves of some eucalyptus species
Authors: Hillis W. E. , Hingston F. J. 
Published: November 2006

AbstractThe polyphenolic constituents in the leaves of fifteen Eucalyptus species have been examined qualitatively. The alcoholic extracts contained several components including ellagic and gallic acids, catechin, flavonol glycosides and polymerised leucoanthocyanins. E. salubris and E. flocktoniae contained engelitin, E. salmonophloia contained appreciable quantities of rhapontin, piceid and the glycoside of the 3,4,5,3′,4′,5′‐pentahydroxystilbene, and E. longicornis also contained the latter compound. Quercetin, ellagic, gallic and gentisic acids were present in the products of acid hydrolysis of all leaves, and myricetin, kaempferol, delphinidin, cyanidin, caffeic, sinapic and ferulic acids in some of the species. The ratio of the amounts of the polyphenols to each other was significantly different for each of the species.
The free fatty acid content of some wheat flours
Authors: Morrison W. R. 
Published: November 2006

AbstractThe amount and composition of the free fatty acids (FFA) in wheat flours from o to 476 weeks of age was studied. The FFA content increased with age in the usual manner. While there was a tendency for FFA from spring flours to contain less palmitic acid and more linoleic acid than those from winter and biscuit flours, there was no apparent relationship between FFA composition and flour strength.The course of liberation of FFA in some flours was studied over a limited period. While no measurable amount of stearic acid was liberated, all other acids were liberated at a steady rate. These results are discussed in terms of hydrolytic enzyme action, and comment is made on their significance in practical flour technology.
Nutritive value of dried infant milk foods based on buffalo milk
Authors: Shurpalekar S. R. , Korula Soma , Joseph A. A. , Acharya U. S. V. , Subbaraya B. H. , Chandrasekhar B. S. , Ramachandran K. S. , Chandrasekhara M. R. , Swaminathan M. , Sreenivasan A. , Subrahmanyan V. 
Published: November 2006

AbstractThe nutritive value of dried infant milk foods based on buffalo milk and containing varying levels of protein (10–28%) and fat (8–26%) has been studied in experiments on albino rats. The mean weekly‐growth‐rate of rats receiving milk food I (26% protein and 26% fat) was significantly higher than those obtained with milk foods II (20% protein and 20% fat) and IV (15% protein and 26% fat). No significant differences were observed in the mean values for weekly growth, feed efficiency ratio, or the composition of livers and carcasses of rats fed on milk food I and milk food III (15% protein and 15% fat). Milk food VI (22% protein and 18% fat) promoted slightly lower growth than did milk foods I‐IV. There were no significant differences, however, in the feed efficiency ratio and the composition of livers and carcasses of animals fed on milk foods I‐IV and VI. Milk foods V (10% protein and 26% fat), VII (28% protein and 15% fat) and VIII (16% protein and 8% fat) promoted significantly lower growth and possessed significantly lower feed efficiency ratios than milk foods I‐IV. The mean total serum protein albumin contents, ribonucleic acid content and xanthine‐oxidase activity of the livers and the nitrogen and calcium contents of the carcasses of rats receiving milk food V were significantly lower than values obtained for rats fed on milk foods I‐III and VI. The livers of rats fed on milk food V showed mild generalised fatty infiltration while the livers of animals fed on the other milk foods were quite normal. Milk food III containing 15% protein and 15% fat and possessing an overall nutritive value equal to that of whole milk powder, can be used with advantage for feeding infants in regions where milk is in short supply.
Studies on the lipids of flour. II.—chemical and toxicological studies on the lipid of chlorine‐treated cake flour
Authors: Daniels N. W. R. , Frape D. L. , Russell Eggitt P. W. , Coppock J. B. M. 
Published: November 2006

AbstractA study was made of the effect of chlorine treatment on the fatty acid components of cake flour lipid: dichlorostearic acid is demonstrated as a consequential trace constituent. Comprehensive feeding tests with rats, including multi‐generation studies, showed that the lipid from chlorine‐treated flour produced no adverse reaction at ingestion levels normally associated with cake consumption in the human diet. It was not until an exceedingly high intake of chlorinated lipid was fed that any novel effect was observed, when lactation in the female rat and coat texture in the male rat appeared to be affected. Comparison of the body fat from rats on different diets showed some change in its unsaturated fatty acid content at high intake levels of chlorinated lipid. These effects were below the limit of detection at lipid intake levels derived from chlorinated cake flours in amounts equivalent to those commonly ingested in the human daily diet.
The chemical basis of quality in tea. II.—analyses of withered leaf and of manufactured tea
Authors: Wood D. J. , Bhatia I. S. , Chakraborty S. , Choudhury M. N. D. , Deb S. B. , Roberts E. A. H. , Ullah M. R. 
Published: November 2006

AbstractRespiratory losses caused losses of total solids during the withering process in tea manufacture, and there were further slight losses during the later stages of manufacture. Protein breakdown occurring during withering was accompanied by increases in amino‐acids and in the amounts of caffeine extracted. Decreases in water‐soluble solids as a result of manufacture were attributed partly to respiratory losses and partly to a combination of polyphenolic oxidation products with protein. The decrease in the Löwenthal permanganate titre, which takes place as a result of manufacture, was considered to be due partly to the insolubilisation of polyphenolic oxidation products by combination with protein, and partly to oxidation to substances (theaflavins, thearubigins, etc.) which had lower permanganate titres than the parent flavanols.
Changes in the chemical composition of the seed parts during ripening of Bengal gram (Cicer arietinum L.) seed
Authors: Verma S. C. , Lal B. M. , Parkash Ved 
Published: November 2006

AbstractSeed and seed parts of bengal gram at four stages of maturity were analysed for total nitrogen, ether extractives, ash, crude fibre (except the embryo samples), calcium, iron and phosphorus. The embryo, chemically, was the richest part, although the composition of the whole seed was mainly determined by the cotyledons which formed the largest component of the seed at the different stages. The seed coat, initially, contained fair amounts of various constituents which, with the progress of maturity, declined and fell to insignificant levels except for calcium, iron and fibre in the final stage.
A method of fractionation of flour proteins by means of gel filtration on Sephadex G‐100
Authors: Wright W. B. , Brown P. J. , Bell A. V. 
Published: November 2006

AbstractFlour and gluten extracts have been fractionated by gel filtration on Sephadex G‐100, and starch gel electrophoresis has been used to investigate the degree of separation of the various protein components obtained. Although the method does not result in the isolation of individual proteins, it does separate them into certain groups, and offers possibilities for the study of protein interactions under various conditions in flours and doughs.
Studies in beef quality. III.—effects of hexoestrol implantation
Authors: Jones K. Bryce , Harries J. M. , Houston T. W. 
Published: November 2006

AbstractThe eating quality of meat from two groups of animals treated with hexoestrol has been compared with that of meat from appropriate untreated animals. In one group, of low‐grade animals, a favourable influence of treatment on flavour and tenderness of roast rib muscle was found, although an opposite effect was found in stewed neck muscle from the same animals. In a second group, of better grade, there were no significant differences in the eating quality of roast ribs from treated and untreated animals. In the group of high grade there was less intramuscular fat in the treated animals.Possible interpretations of these results are discussed.
Composition of the seed fats of the Capparidaceae family
Authors: Sen Gupta A. , Chakrabarty M. M. 
Published: November 2006

AbstractThe component fatty acids of the seed fats of Gynandropsis pentaphylla and Capparis aphylla, both of the Capparidaceae family, have been investigated. The present analysis indicates the percentage composition of the mixed fatty acids to be: myristic 0.3, 0.6; palmitic 18.3, 21.1; stearic 8.1, 7.7; arachidic 2.0, 2.0; oleic 15.4, 57.2; linoleic 53.9, 11.4; and linolenic 2.0, 0.0, respectively. G. pentaphylla appears to be different from the other members of this family of tropical origin in producing seed fat with such high proportion of linoleic acid, while the seed fat of C. aphylla is unusually rich in oleic acid. The present findings do not support the view of Eckey14 that the presence of similar proportions of palmitic and stearic acids is a typical feature of this family.
Effect of different supplements on the fermentation process in silage
Authors: Svensson Lennart , Tveit M. 
Published: November 2006

AbstractSilage experiments have been conducted to examine the ensiling effect of different additives to green forage with low sugar content. Molassed meal from pea‐straw gave a silage of very high quality and reduced the losses of dry matter by its absorption of effluent. Molasses, applied at the same rate, had not quite as good effect. An amylase preparation and a culture of lactic acid bacteria had no stimulating effect on the fermentation process.The lactic acid bacteria were found in low numbers on the fresh forage, but multiplied very rapidly during the first days of the ensilage process. The addition of lactic acid bacteria to molasses did not seem to improve the ensiling effect, compared with molasses alone.This report is a part of a study at present conducted in full commercial scale, and will be further reported on in a later paper.
The identification of sulphur dioxide‐binding compounds in apple juices and ciders
Authors: Burroughs L. F. , Sparks A. H. 
Published: November 2006

AbstractA method is described for the fractionation of SO2‐binding compounds on a column of Dowex‐1 (bisulphite) and their identification by paper chromatography. In normal cider these compounds originate from the fruit, or from degradation of fruit constituents, and from yeast fermentation; they consist of sugars, acetaldehyde, xylosone, galacturonic, pyruvic and α‐ketoglutaric acids. The high SO2‐binding power of juice and cider from damaged fruit is due in part to carbonyl metabolic products of acetic bacteria, including 5‐ketofructose, 2‐ketogluconic and 2,5‐diketogluconic acids.
Comparison of oven drying and toluene distillation in the determination of the dry‐matter content of silage
Authors: Wilson R. F. , Tilley J. M. A. , Steemers Maria A.‐Th. 
Published: November 2006

AbstractThe dry‐matter content of 30 silages has been determined by oven drying and by distillation with toluene, values obtained by the latter method being corrected to allow for volatile materials present in the aqueous distillate.The toluene distillation method gave values up to 22.1% higher than the oven‐drying method, the largest differences occurring with silages of low dry matter and high volatile fatty acid concentration. Even when volatile fatty acid content was low, the toluene distillation results were some 12% higher, due to the appreciable volatility of lactic acid under the conditions of the oven‐drying method used. The implications of these results on intake and digestibility studies with ruminant animals are discussed.
Studies on rumen metabolism. I.—effect of lipids on the concentration of ammonia, total and individual volatile fatty acids in the rumen
Authors: Robertson J. A. , Hawke J. C. 
Published: November 2006

AbstractThe infusion of linseed oil or whale oil into the rumen of pasture‐fed identical twin cows resulted in marked reductions in intake and in the concentrations of acetic and butyric acids in the rumen. Concentrations of propionic acid however remained at or above those found during the pre‐treatment periods. Added linseed oil also resulted in an increase in the concentration of ammonia in the rumen.
The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality
Authors: Fisher N. , Broughton M. E. , Peel D. J. , Bennett R. 
Published: November 2006

AbstractFlours of 70% extraction milled from five wheat varieties grown in the United States and two varieties grown in Britain have been examined for their lipid content and composition. Varietal, seasonal and environmental differences were demonstrated, and possible correlations with baking performance have emerged. The results are discussed in the light of theories concerning the action of fat in dough and breadmaking, and evidence supporting the existence of a ‘non‐oxidative’ mechanism of fat improvement is provided.Thin‐layer chromatography has shown no qualitative differences in the lipid composition of the seven varieties. 1,2‐ and 1,3‐diglycerides have been separated and identified among the less polar lipids, and lysolecithin among the polar lipids. Two‐dimensional thin‐layer chromatography of flour lipid revealed 23 components. Proof of the presence of phosphatidyl choline and phosphatidyl ethanolamine in flour lipids is furnished. Spots corresponding to glycerophosphoryl inositol and glycerophosphoryl glycerol were observed in chromatograms of mild alkaline hydrolysates of flour lipid.
The α‐tocopherol content of forage crops
Authors: Booth V. H. 
Published: November 2006

AbstractForage crops were analyzed for α‐tocopherol (5,7,8‐trimethyltocol), by two‐dimensional paper chromatography, through the seasons. Only healthy material, and for grasses only the leaf, was analysed.The α‐tocopherol content of lucerne crops rose steadily from 35 p.p.m. of dry matter in March to 240 in November. In crops of white clover the content rose steadily from 100 p.p.m. in Spring to 210 in November. In grasses the content fell to a minimum in late Spring, rose in Summer, fell in early Autumn, and rose in early Winter to 120 p.p.m. (cocksfoot) or 220 (other grasses).
Contribution of α‐ and β‐amylases to the production of sugars fermentable in panary fermentation
Authors: Mamaril F. P. , Pomeranz Y. , Shellenberger J. A. 
Published: November 2006

AbstractThe contribution of α‐ and β‐amylases to the production of sugars fermentable in bread fermentation has been followed by measuring the gassing power of pregelatinised wheat starch mixed with a buffered solution of yeast nutrients and a yeast suspension. After crystalline amylases were added, β‐amylase contributed at least 10 times more fermentable sugars than equal amounts of bacterial, pancreatic or fungal amylases. Among the α‐amylases, the enzyme of bacterial origin was the most potent; the fungal, the least; and the pancreatic, intermediate. Mixtures of α‐ and β‐amylases gave fermentable sugars in amounts slightly smaller than calculated. Mixtures of crude preparations from cereals showed a response to β‐amylase, provided the plant α‐amylase was low in β‐amylase.
Rapid method for the determination of ‘total pyrethrins’ by spectroscopy of their 2,4‐dinitrophenylhydrazones
Authors: Head S. W. 
Published: November 2006

AbstractA rapid method for the analysis of pyrethrum extract and pyrethrum formulations containing synergists and emulsifying agents has been developed. The pyrethrins are converted into their 2,4‐dinitrophenylhydrazones and, without chromatography, the optical density at 377 mp determined. The optical density is converted into pyrethrin concentration by using the value ϵ = 28,000 for the molecular extinction coefficient of the pyrethrin dinitrophenylhydrazones.