bluuebunny/crossref_metadata_2025_split huggingface dataset:
Ascospore Production by Byssochlamys fulva
Authors: SPLITTSTOESSER D. F. , CADWELL MARK C. , MARTIN MARSHA 
Published: August 2006

SUMMARY—The effect of different variables on ascospore production was studied quantitatively. Maximal populations were obtained in 5% malt extract broth, pH 2‐3, after an incubation of 7‐14 days at 30°C. Tests on nine different fruit and vegetable juices showed that eight afforded good sporulation. Prune, grape and pineapple yielded the greatest numbers. Plating methods were found to underestimate the true ascospore populations because of spore dormancy and because a majority of the asci, each containing eight ascospores, remained intact.
Heat of Respiration of Fresh Produce as Affected by Controlled Atmosphre
Authors: TOLEDO R. , STEINBERG M. P. , NELSON A. I. 
Published: August 2006

SUMMARY—The heat of respiration of fresh produce in controlled atmosphere (CA) storage was determined with a calorimeter to provide information on the refrigeration load imposed. The heat of respiration in air at the same temperature was also measured to enable direct comparison with the heat of respiration in CA. The calorimeter was a heavily insulated Dewar flask and the product was continuously flushed with either air or CA. The values obtained for the heat of respiration in air were in good agreement with those reported in the literature for these products. The heat of respiration (Btu/Ton‐24 hr) in optimum CA with the ratio in CA to that in air given as a percent was as follows: Wando peas at 48°F—6,690, 31%; Thorogreen lima beans—2,290, 30%; cut Victory Golden sweet corn—3,810, 32%; Red Delicious apples—525, 28%. It was concluded that the heat of respiration of fresh produce in CA can be estimated by assuming that it is about 30% that in air.
Incidence and Growth of Some Health‐Related Bacteria in Commercial Freshwater Crayfish (Genus Procambarus)
Authors: LOVELL RICHARD T. , BARKATE JOHN A. 
Published: August 2006

SUMMARY—Collections of freshwater crayfish were obtained from 22 sources representing the major commercial crayfishing areas in Louisiana, and analyzed for coliforms, Escherichia coli, fecal streptococci, coagulase‐positive staphylococci, Salmonella and Clostridium botulinum type E. Growth patterns for E. coli, Staphylococcus aureus, Streptococcus faecalis and Salmonella typhimurium in raw and cooked crayfish flesh, and in a crayfish‐containing commercial‐type substrate were determined at 5, 25, and 37°C. C. botulinum type E toxin production was determined at intervals of storage in ice pack and at 5 and 30°C. Coliforms, E. coli, fecal streptococci, coagulase‐positive staphylococci, Salmonella, and C. botulinum type E were found in 100, 92.6, 94.1, 3.0, and 0%, respectively, of the samples analyzed. Staphylococcus aureus and Salmonella typhimurium grew well in all three of the substrates at 25 and 37°C. Streptococcus faecalis and possibly E. coli showed suppressed growth in the raw flesh, but both grew well in cooked flesh and the commercial‐type substrate. None of these four organisms grew at 5°C. C. botulinum type E produced toxin in all three of the substrates within 48 to 72 hours at 30°C and after 33 days at 5°C. Toxin was not produced at 56 days in ice‐pack. The pH increased in the raw and cooked flesh, with extended storage time, to above 8.0 and the toxin became inactive. In the commercial‐type substrate, the pH decreased to 5.7 and the toxin remained active. When the pH of the commercial‐type substrate was adjusted to 8.5 with NaOH, the toxin was inactivated.
Sensory Evaluation of Lamb and Yearling Mutton Flavors
Authors: BATCHER OLIVE M. , BRANT A. W. , KUNZE MARION SIMONE 
Published: August 2006

SUMMARY—Differences in flavor attributable to age of animal and to sex were detected when broth from samples of lamb and yearling mutton meat were served to panel members in triangle tests. No differences were detected in slices of roasted, broiled, or braised meat scored by the panel. Broth from the lean meat of lamb (7 to 8 months) was preferred to that prepared from lean of 15. to 16 month old yearling mutton carcasses. Differences in flavor intensity of wether and ram meat served as patties in triangle tests were present only in patties containing 20% added fat. Full natural flavor of slices of cooked meat was not associated with elther the cover fat thickness of the cut or with the fat content of the muscle.
Free Amino Acids and Other Nitrogenous Substances of Table Grape Varieties
Authors: KLIEWER W. MARK 
Published: August 2006

SUMMARY—The concentration of eight amino acids, total free amino acids, total nitrogen and free amino acid fraction nitrogen in the juices of 28 table varieties of grapes was determined at both early and a late stage of fruit maturity. Arginine, proline, glutamic acid and alanine were the most prominent amino acids. The varieties were classified into four groups according to which of these acids predominated. Total free amino acids at early and late fruit maturity ranged from 1.04 to 5.53 and 1.24 to 6.45 nM/100 ml juice, respectively in the various varieties. The eight amino acids analyzed accounted for 74 to 96% of the total free amino acids. The amino acid fraction nitrogen in the juices ranged from 60 to 90% of the total nitrogen. The eight amino acids accounted for 60 to 96% of the amino acid fraction Kjeldahl nitrogen and 37 to 85% of the total Kjeldahl nitrogen. Argining accounted for 15 to 50% of the total nitrogen in the juices of the various fruits.
Classification of Some Esterases of the Green Bean (Phaseolus vulgaris L.)
Authors: PUTNAM TERYL B. , MONTGOMERY M. W. 
Published: August 2006

SUMMARY Aqueous extracts of green beans hydrolyzed the acetyl, propionyl, and n‐butyryl esters of glycerol, phenol, sodium 2‐naphthol‐6‐sulfonate and choline. Triolein and soluble long‐chain esters of sodium 2‐naphthol‐6‐sulfonate were not hydrolyzed. Optimum esterase activity occurred at pH 7.2. Three esterases were classified by studylng the effects of the organophosphorus compounds, diethyl p‐nitrophenyl thioposphate (parathion), tetraethyl pyrophosphate (TEPP) and diisopropyl phosphorofluoridate (DEP), on the hydrolysis of nine substrates, One esterase, resistant to organophosphorus compounds, was classified as an arylesterase (EC 3. 1. 1. 2). The two esterases inhibited by organophosphours compounds were classified as carboxylesterases (EC 3. 1. 1. 1).
Carotenoid Degradation in Bleached Paprika
Authors: MAR ROSALITA R. DE LA , FRANCIS F. J. 
Published: August 2006

SUMMARY—Commercial samples of bleached and normal paprika were extracted with acetone, separated by countercurrent distribution fractionation, purified by column chromatography and identified by spectral and chemical methods. The bleaching treatment of the paprika samples resulted in a loss of nearly 96% in total extractable pigment expressed as beta‐carotene. The fractionation of the cartenoid extracts revealed a great variation in the distribution patterns of the pigments. Most grades of paprika showed a predominace of diolpolyol carotenoids, but one grade had a far greater amount of hydrocarbons. There were 54 and 37 pigments isolated from bleached and unbleached Domestic paprikas, respectively. Of the 54 and 37 pigments, only 33 and 21, respectively, were completely or tentatively identified. Sixteen of the known pigments in unbleached paprika were also observed in the bleached sample. It is evident that the bleached paprika gave more isomers and oxicative products than did the unbleached sample. Most of the compounds appearing with the capsanthin and capsourbin fractions seemed to be isomers of more fully oxygenated derivatives of these two major pigments. Most of the more oxygenated products appeared to possess ketonic group(s).
Capillary Distribution and Fiber Characteristics in Skeletal Muscle of Stress‐Susceptible Animals
Authors: COOPER C. C. , CASSENSand R. G. , BRISKEY E. J. 
Published: August 2006

SUMMARY Muscle from stress‐susceptible and stress‐resistant pigs was studied for capillary distribution and fiber characteristics. More capillaries were associated with red fibers than white fibers and there was a greater capillary to fiber ratio in red than white muscle. There was no difference in capillary fiber ratio between normal (from stress‐resistant pigs) and PSE (from stress‐susceptible pigs) muscle. Muscle from stress‐susceptible animals had more intermediate fibers than did muscle from stress‐resistant animals. Certain intermediate fibers from stress‐susceptible animals had a high amylophosphorylase and ATPase activity. It was postulated that such fibers are important in the drastic post‐mortem muscle behavior in stress‐susceptible animals and may represent the characteristic which causes muscle to become PSE.
Turbidity, Viscosity and ATPase Activity of Fibrillar Protein Extracts of Rabbit Muscle
Authors: WEINER P. D. , PEARSON A. M. , SCHWEIGERT B. S. 
Published: August 2006

SUMMARY Results suggest that actomyosin from muscle in rigor is more easily dissociated than actomyosin from prerigor muscle. The addition of MgCl2 decreased the rate of ATP hydrolysis and extended the clear phase of the fibrillar protein extract. Pyrophosphate in the presence of magnesium was as effective as ATP in clearing actomyosin. As the ATP was hydrolyzed, the viscosity of the solution returned to values greater than those obtained before the addition of ATP. However, samples cleared with pyrophosphate retained their low viscosity characteristics indefinitely.
Studies on Natural Actomyosin: Survey of Experimental Conditions
Authors: HERRING H. K. , CASSENS R. G. , FUKAZAWA T. , BRISKEY E. J. 
Published: August 2006

SUMMARY—Natural actomyosin was prepared from the longissimus dorsi of both bovine and rabbit. Rabbit actomyosin had about two times the ATPase activity of bovine muscle actomyosin. However, both types of natural actomyosin behaved in a similar manner with respect to ionic conditions. They were activated by Mg++ at low KCI (20–50 mM), inhibited by Mg++ at high KCI (100 mM) and activated by Ca++ at high KCI (100 mM). Bovine actomyosin, in contrast to rabbit actomyosin, did not show activation at low Mg++ (0.01 mM) in the alkaline pH range. Maleate, when used as Tris‐Maleate buffer, inhibited superprecipitation of natural actomyosin from rabbit and bovine muscle. It was hypothesized that the low ATPase activity and the non‐activation at low Mg++ in the alkaline pH range of bovine compared to rabbit actomyosin was a species difference.
Potentiometric Determination of Fluoride in Beverages by Means of the lon Selective Solid State Electrode
Authors: FERREN WILLIAM P. , SHANE NORMAN A. 
Published: August 2006

SUMMARY—A method employing the fluoride ion‐selective solid‐state membrane electrode has been developed to determine the presence and amount of free fluoride ion in carbonated and noncarbonated beverages. Representative carbonated and non‐carbonated beverages containing known amounts of added fluoride were used to relate electrode activity measurements to fluoride concentration in parts per million. Calibration curves were constructed for each system wherein fluoride concentration (ppm), was plotted as a function of potentiometric measurements (millivolts); using the fluorideion‐activity‐electrode as the indicator electrode and a saturated calomel electrode (SCE), as the reference electrode. Beverages studied were selected to represent a range of pH values and complexity of organic and inorganic constituents present in order to demonstrate the ability of the fluoride‐ion‐electrode to selectively determine free‐fluoride ion.
Lethality of Radio‐Frequency Energy upon Microorganisms in Liquid, Buffered, and Alcoholic Food Systems
Authors: CARROLL D. E. , LOPEZ ANTHONY 
Published: August 2006

SUMMARY This work was done to determine if 60 mc/sec R‐F energy has a selective killing effect on microorganisms other than that attributable to heat. The organisms studied were Saccharomyces cerevisiae, Escherichia coli, and Bacillus subtilis, An aqueous buffer medium was used to suspend the microorganisms for the irradiation treatments. No killing effect of the R‐F energy per se on the organisms was observed at any of the various buffer pH values, nor was there an obsevable synergistic killing effect of R‐F energy and heat on the microorganisms in any of the buffer. However, a synergistic killing effect of ethanol and heat at 48.8°C was demonstrated on S. cerevisiae. Irradiating S. cerevisiae and E. coli in several liquid foods also failed to show a selective killing effect of R‐F energy.
Some Properties of Mitochondria from Irradiated Tomato Fruit
Authors: PADWAL‐DESAI S. R. , AHMED E. M. , DENNISON R. A. 
Published: August 2006

SUMMARY—Homestead tomato fruit were irradiated with 300 Krad of 60Co gamma rays at three stages of maturity–mature‐green, 2 and 6 days from color break. Though oxygen consumption by mitochondrial preparations was greatly suppressed immediately after irradiation it increased to a maximum during the following 2 days and then declined similarily to nonirradiated fruit. Oxygen consumption was reduced considerably during ripening of the nonirradiated and irradiated 6 day breakers. Mitochondria from irradiated fruit exhibited lower P/O ratios than from nonirradiated fruit. A considerable reduction was less pronounced with the 2 and 6 day breakers. In vitro irradiation of mitochondrial preparations indicated no differences in activity with doses up to 100 Krad, but at 150 and 300 Krad, the activity decreased by 50 and 90%, respectively.
The Volatile Components of Irradiated Beef and Pork Fats
Authors: CHAMPAGNE J. R. , NAWAR W. W. 
Published: August 2006

SUMMARYSamples of beef and pork fats were irradiated under vacuum at seven doses ranging from 0.5 to 6.0 megarads. Of the components produced by irradiation, 41 were identified by gas chromatography and mass spectrometry. These include a series of n‐alkanes, 1‐alkenes, internally unsaturated alkenes and alkadienes. The latter two groups of compounds have not been reported previously in meats or meat fats. In addition, hexadecanal, octadecanal and octadecenal were found to be produced in relatively large quantities by irradiation. Quantitative data showed that a definite relationship exists between the volatile pattern and ther fatty acid composition of the irradiated material. Flavor thershold values of the unsaturated classes of hydrocarbons vary widely among themselves but are much lower than those of the n‐alkanes.
Identification and Characterization of the Pectic Enzymes of the McFarlin Cranberry
Authors: ARAKJI OMAR A. , YANG H. Y. 
Published: August 2006

SUMMARY Endo‐polygalacturonase activity was found in cranberry proteins. Viscosity measurements showed that the hydrolysis of pectins with both high and low methoxyl content occurred on addition of a protein dialysate to pectin solutions. The use of a phenol binding agent in the enzyme preparation was necessary to obtain a high hydrolytic activity. Higher activity was noted with citrus pectins than cranberry pectins. Optimum activity was found at pH 5.0 for cranberry polygalacturonase. Activity was destroyed after 35 min of heating at 100°C. Up to 0.6 M NaCl gave no significant effect on cranberry polygalacturonase activity at pH 5.0. Cranberry pectin esterase activity was low when compared to strawberry and tomato pectin esterase. The optimum pH value for pectin esterase was 7.5, and the enzyme was inactivated when heated for 5 min at 100°C. When pectin solutions were treated with NaCl, optimum pectin esterase activity occurred at 0.15 M concentration.
Chemical Composition and Heat Resistance of Bacillus stearothermophilus Spores
Authors: ROTMAN Y. , FIELDS M. L. 
Published: August 2006

SUMMARY—Heat resistance measurement demonstrated that the rough variant was more heat tolerant than the smooth variant. Spores of the two variants were analyzed for DPA, calcium, manganese, magnesium and zinc. No direct relationship was found between DPA, mineral concentrations and heat resistance.
Colorimetry of Foods. 1. Correlation of Raw, Transformed and Reduced Data with Visual Rankings for Spinach Puree
Authors: CLYDESDALE F. M. , FRANCIS F. J. 
Published: August 2006

SUMMARY—Freshly processed spinach puree and stored processed puree were mixed in proportions varying from O to 100% in increments of 10% to provide three different sets of 11 samples each. These sets simulated the range of color values actually obtained with samples in storage after processing. Color measurements were performed by means of a General Electric Recording Spectrophotometer, a Hunterlab Model D25 Color Difference Meter, and a Colormaster Differential Colorimeter, Model V. Experiments were carried out on each set of samples to obtain tristimulus values from each instrument. These values were mathematically transformed to the tristimulus values of the other two color systems. Tristimulus values from the instruments also were reduced to common color functions, and all data were correlated with visual rankings. Good correlations of instrument versus visual rank were obtained. Absolute values obtained from the transformation equations were very different from instrumental values. However, the transformations resulted in only a slight decrease in correlation with visual preference. Reduced data calculated from instrumental read‐out correlated well with visual rank. However, conversion of Colormaster data to Adams data and resultant reduction produced poor correlations.
Quantitative Determination of Formic, Acetic, Propionic and Butyric Acids in Frozen Whole Eggs by Gas‐Liquid Chromatography
Authors: STEINHAUER J. E. , DAWSON L. E. 
Published: August 2006

SUMMARY—Whole eggs containing known amounts of formic, acetic, propionic and butyric (C1‐C4) acids were evaluated using gas‐liquid chromatography (GLC) and AOAC (1960) procedures. Acetic, propionic and butyric acids were recovered from whole egg samples and chromatographed as the acids per se, along with an internal standard. Formic and acetic acids were recovered from whole egg samples and chromatographed as their butyl ester derivatives without an internal standard. Quantitation of butyl formate and butyl acetate was accomplished by comparing the chromatogram peak heights of the butyl esters recovered from the egg samples with the chromatogram peak heights of a known concentration of butyl ester standards. The recovery of acids from whole egg samples by GLC procedures was as accurate, and generally less variable, than by AOAC (1960) procedures. The percentage recovery of acids from whole egg samples using GLC procedures depended on the concentrations of the acids present and was as follows: acetic acid varied from 114 to 100% (low to high concentration); propionic acid varied from 101 to 100% (low to high concentrations); and butyric acid varied from 103 to 99% (low to high concentration). The recovery of formic acid as its butyl ester derivative varied from 104 to 96% (low to high concentration), while the recovery of acetic acid as its butyl ester derivative varied from 102 to 98% (low to high concentration).
Enzyme‐Catalyzed Reactions as Influenced by Inert Gases at High Pressures
Authors: BEHNKE J. R. , FENNEMAand O. , POWRIE W. D. 
Published: August 2006

SUMMARY—The activities of tyrosinase, invertase, trypsin and chymotrypsin were studied after exposure to one or more of the following high‐pressure inert gases: N2O at 600 psig or N2 or Ar each at 5000 psig. Exposure to high‐pressure nitrogen or argon failed to significantly inhibit the rate of tyrosinase activity in fluid systems. However, the rates of tyrosinase‐catalyzed reactions in shell‐cast gelatin gels were significantly depressed by exposure to high‐pressure nitrogen, and even more so by high‐pressure nitrous oxide. This inhibition proved to be oxygen dependent and reversible. Pressurization experiments with invertase, trypsin and chymotrypsin indicated that high‐pressure N2O did not significantly inhibit these enzymes. This lends support to the hypothesis that high‐pressure inert gases inhibited tyrosinase activity in nonfluid systems by decreasing the availability of oxygen, rather than by physically altering the enzyme. It must be concluded that there is little hope that the enzymes in food systems can be effectively inhibited by brief exposure to inert gases at pressures of 5000 psig or less.
Degradation of DDT and DDE by Cheese Microorganisms
Authors: LEDFORD R. A. , CHEN J. H. 
Published: August 2006

SUMMARY Representative microorganisms of the diverse flora associated with several varieties of surface‐ripened cheese were isolated. Species of streptococci, micrococci, yeasts and Gram‐positive rods accounted for most of the isolates. These were incubated at 32°C in media containing 0.5 ppm lindane, p‐p DDE, and p‐p DDT. The pesticides were dissolved in a small amount of ethanol to facilitate incorporation into the media. Following incubation for 10 days, the concentrations of residual pesticides were determined by electron capture gas chromatography. The growth of streptococci and micrococci isolates did not apear to produce any changes in pesticide levels, though they apparently were uninhibited by the pesticides. However, the growth of other isolates dechlorinated p‐p DDT. Moreover, aerobic growth of geotrichum species caused almost complete disappearance of the p‐p DDT and p‐p DDE peaks from the gas chromatograms. These results suggest the possibility that residues of DDT and DDE might be degraded if they are present in certain types of surface‐ripened cheeses.
Gas Chromatographic Analysis of Head‐Space Vapors to Identify Micro‐Organisms in Foods
Authors: GUARINO PHILIP A. , KRAMER AMIHUD 
Published: August 2006

SUMMARY— Gas‐liquid partitioning of head‐space vapors offers possibilities as a quality control procedure, permitting rapid identification of certain bacteria of sanitary and public health significance in foodsRepresentative organisms of the following genera were studied: Escherichia, Salmonella, Citrobacter, Enterobacter, Proteus, Alkaligenes and Pseudomonas. The head‐space vapors over synthetic broth cultures were analyzed by gas chromatography in an effort to obtain reproducible patterns differentiating the bacteria. Selected food materials were inoculated with two cultures (Salmonella and Enterobacter) and, after storage at 5°C, the foods were examined by the chromatographic procedure.Analysis of head‐space vapors over dextrose fermenting bacterial cultures by gas‐liquid partitioning produced chromatographic patterns differentiating members of the family Enterobacteriaceae. Two food materials inoculated with test organisms evidenced presence of Salmonella and Enterobacter when submitted to analysis. A third food material was initially contaminated with a mixed flora; gas chromatographic analysis indicated the presence of members of the family Enterobacteriaceae.It is concluded that gas chromatographic analysis of head‐space is a reproducible method and can be applied to routine microbiological examination of foods.
A “Cold Shortening” Effect in Avian Muscle
Authors: SMITH M. C. , JUDGE M. D. , STADELMAN W. J. 
Published: August 2006

SUMMARY— Experiments were conducted to determine the effect of post‐mortem temperatures between 0 and 20°C on the degree of shortening in isolated pectoralis major muscles of chickens and turkeys. A “cold shortening” effect in these muscles is described and compared to post‐mortem pH, average sarcomere length of isolated myofibrils, and relative solubility of myofibrillar and sarcoplasmic proteins.The degree of muscle shortening at each temperature after various periods post‐mortem indicated that shortening was essentially complete after 3 hr in chickens and 5 hr in turkeys. Shortening in muscles stored at 0°C was significantly greater (P < .01) than in the 12–18°C temperature range. Shortening was greatest in muscles stored at 20°C. The degree of gross shortening observed was directly related to the average sarcomere length of isolated myofibrils. Post‐mortem decline in pH was not significantly correlated (P > .05) with shortening. Extractability of myofibrillar and sarcoplasmic proteins after 5 hr at either 0 or 16°C was determined and found to be unrelated to the degree of post‐mortem shortening.