bluuebunny/crossref_metadata_2025_split huggingface dataset:
The nitrogen metabolism of the young pig. II—Effect of heat treatment on the ‘available’ lysine content fish meal and the performance of pigs
Authors: Jones A. S. , Cadenhead A. 
Published: November 2006

AbstractYoung male pigs were given diets containing barley and fish meal with added minerals and vitamins. The fish meal was Peruvian or white fish meal of similar ‘available’ lysine content but different total lysine content, heated white fish meal with the same total but reduced ‘available’ lysine content, or heated white fish meal with supplementary lysine. There was a reduction in the nitrogen retention, growth rate and feed conversion of the pigs when the heated meal was given, but there were no significant differences in these criteria for pigs given the Peruvian or the white fish meal. Some of the reduced performance on the heated meal was due to a lowering of the digestibility of dry matter and the addition of synthetic lysine to the diet containing heated fish meal only partly restored nitrogen retention, growth rate and feed conversion.
The rǒle of wheat flour pentosans in baking. III—Enzymic degradation of pentosan fractions
Authors: Wrench Pamela M. 
Published: November 2006

AbstractEnzymes in snail digestive juice degrade two of the five fractions obtained when flour pentosans are chromatographed on DEAE, cellulose. These fractions are both glycoproteins containing arabinose and galactose and one also contains xylose. Solutions of the latter fraction gel on the addition of oxidising agents, but this ability is lost after incubation with snail juice enzymes. Loaves baked from doughs in which the pentosans have been degraded by snail juice enzymes are inferior in volume, but this effect is not observed in the presence of oxidising agents. The effect of oxidising agents, however, does not appear to be directly related to that of the pentosans.
Protein denaturation in frozen fish. IX—The inhibitory effect of glycerol in cod muscle
Authors: Love R. M. , Elerian M. K. 
Published: November 2006

AbstractThe denaturation of cold‐stored cod fillets was inhibited to some extent by treatment with glycerol solution before freezing, 10% being the optimum concentration. There was less ice present at a given temperature in frozen tissue pre‐treated with glycerol than in the controls, and this observation has shed some light on the nature of the protective mechanism.
Studies on the nutritional value of foods treated with γ‐radiation. I.—Effects on some B‐complex vitamins in egg and wheat
Authors: Kennedy T. S. 
Published: November 2006

AbstractBy use of microbiological methods of assay, the effect of γ‐radiation at doses of 0·5 Mrad and 5·0 Mrad on the content of some B‐complex vitamins in frozen whole egg has been studied. For comparative purposes, analyses were also performed on egg treated by a heat‐pasteurisation process designed to eliminate salmonellae food‐poisoning organisms. No change was apparent in pantothenic acid, biotin and riboflavin after any of the treatments. A 24% loss of thiamine occurred at 0·5 Mrad and this was increased to 61% at 5·0 Mrads.Similar analyses were made on Manitoba wheat irradiated at 0·02 Mrad, which is approximately the dose required for grain disinfestation, and also at ten times this dose. No apparent change was observed in the contents of nicotinic acid, thiamine, riboflavin, biotin and total vitamin B6 after irradiation at 0·02 Mrad; pantothenic acid showed a slight loss at this dose. At 0·2 Mrad a loss of 12% nicotinic acid, 11% pantothenic acid and 10% biotin occurred.
Insecticidal activity of pyrethrum extract and its four insecticidal constituents against house flies. VI—Relative toxicity of pyrethrin I and pyrethrin II against four strains of house flies
Authors: Sawicki R. M. , Elliott M. 
Published: November 2006

AbstractFreshly reconstituted samples of pyrethrins I and II were tested against four strains of house flies. Pyrethrin II was 1·21–1·50 times more toxic than pyrethrin I, 24 h. after treatment, and 1·09–1·54 times more toxic, 48 h. after treatment. The strain of flies and the method of immobilising the insects before treatment (CO2 or chilling) had little effect on the relative toxicity of the two esters. Two strains resistant to organophosphorus insecticides were very strongly resistant to knock‐down but not to kill by the pyrethrins. The two esters were stable for 3 months when stored as 5% w/v solutions in darkness at −20°; only pyrethrin II lost some of its insecticidal activity (23%) when left in acetone solution in daylight for 5 days at 15–20°.
Studies on the preparation, chemical composition and nutritive value of a spray‐dried soya food suitable for feeding weaned infants
Authors: Shurpalekar S. R. , Korula Soma , Chandrasekhara M. R. , Swaminathan M. 
Published: November 2006

AbstractA process for the preparation of a spray‐dried food (26% protein, 18% fat) based on full‐fat soya flour, dextrin‐maltose mixture and hydrogenated groundnut oil and fortified with DL‐methionine and certain vitamins and minerals has been described. When packed in air in sealed tin containers, the food was organoleptically acceptable at the end of 6 months' storage at 37°. The protein efficiency ratio (PER) of the food was 2·47; fortification of the food with DL‐methionine at a level of 4 g. per kg. markedly increased its PER to almost the same level as that of a control milk food of similar composition. The overall growth‐promoting value of the product, with or without added methionine as also that of 3 : 1 blend of the above foods with cane sugar was significantly higher than that of the milk food or milk food‐sugar blend. However, no significant differences were observed in the feed efficiency ratios obtained for soya food (with or without added methionine) and milk food. It may be concluded that in many developing regions where milk is in short supply and soya‐bean is readily available, the spray‐dried food costing only about 4s. per kg. and possessing an overall nutritive value comparable to that of a milk food of similar composition can be manufactured on large scale and used for supplementary feeding of weaned infants.
Lipids and protein denaturation in fish muscle
Authors: Olley June , Duncan W. R. H. 
Published: November 2006

AbstractGas‐liquid chromatography has been used to determine the composition of the neutral lipids and phospholipids of the musculature of several species of fish. The nature of the free fatty acids (FFA) developed during cold storage of these species has also been examined. The phospholipids of three teleosts and an elasmobranch were similar containing 50–60% C20 + C22 Polyenes.An attempt has been made to correlate the rate of protein denaturation in these species with the nature of the FFA produced during cold storage. There were no immediately obvious trends either in the nature of the FFA produced or in the composition of the phospholipids or neutral lipids from which the FFA derived. However, species with higher percentages of C22 hexaenes in the FFA liberated during frozen storage did on the whole show greater rates of protein denaturation.
Distillation of pyrethrum extract in a wiped‐wall, falling‐film, short‐path still: Separation of ‘pyrethrin I’ and ‘pyrethrin ii’ and determination of their relative biological activities
Authors: Goldberg A. A. , Head S. , Johnson P. 
Published: November 2006

AbstractPyrethrum oleoresin has been distilled in an industrial 12‐in. wiped‐wall, falling‐film, short‐path still in order to produce a decolorised dewaxed pyrethrum extract. The distilled material was free from isopyrethrins and a series of bio‐assays showed the biological activities of the distilled and undistilled extracts to be identical.Substantially pure ‘Pyrethrin I’ and ‘Pyrethrin II’ have been obtained by fractionation of pyrethrum extract in a similar 2‐in. still. It was found that ‘Pyrethrin II’ has 3′2–4.0 times the knockdown activity of ‘Pyrethrin I’ against M. domestica; when synergised 5: 1 with piperonyl butoxide, however, ‘Pyrethrin II’ has only 1–9 times the knockdown activity of similarly synergised ‘Pyrethrin I’ against M. domestica. ‘Pyrethrin II’ has 0–95, 0–55 and 0–74 times the lethal activity of ‘Pyrethrin I’ against M. domestica, T. castaneum and C. oryzae respectively.
Separation and estimation of tocopherols in vegetable oils by thin‐layer chromatography
Authors: Rao M. K. Govind , Rao S. Venkob , Achaya K. T. 
Published: November 2006

AbstractA method for separation of α‐, β‐, γ‐ and δ‐tocopherols by thin‐layer chromatography, and their subsequent colorimetric estimation, is described. Recovery is 97–98%, and no pretreatment of the unsaponifiable matter is necessary. The contents of individual tocopherols in a number of oils are recorded.
Physico‐chemical studies on agricultural sprays. VII—The visual assessment of spray coverage
Authors: Conibear Dorothy I. , Furmidge C. G. L. 
Published: November 2006

AbstractThe wetting ability of spray formulations is best assessed by a visual examination of the sprayed surfaces, but such a method is open to criticism in terms of observer bias and inaccuracy. By use of a panel of observers, the method has been examined to determine the magnitude of such errors and to find means of minimising them.Inexperienced observers showed considerable underestimation in determining the proportional areas of leaf surfaces wetted, particularly over the centre of the wetting range (30–80% of surface area wetted). As expected, the accuracy was improved by the use of charts and of a system of wetting classification that widened the assessment steps over the centre of the range.By including fluorescent tracers in the wetter solutions and photographing the wetted leaves under ultra‐violet light, the wetting was assessed also in terms of black areas on a white background. This proved to be much more accurate than direct leaf assessment and, although it cannot be recommended as a general method for wetting assessment, it is valuable for training observers by illustrating their errors.
Oxygen diffusion and aerobic respiration in columns of fine soil crumbs
Authors: Greenwood D. J. , Goodman D. 
Published: November 2006

AbstractExperiments are described which support the validity of an equation defining the extent to which microbial aerobic respiration in columns of fine soil crumbs is restricted by diffusion in the gas phase between the crumbs.Columns, exposed at one of their ends to air, but closed at the other, were prepared from sieved fractions of soil crumbs. Different aeration treatments were imposed by water‐saturation followed by draining to different extents. Since the respiration rate of soil micro‐organisms is unaffected by lowering the oxygen concentration down to approx. 3 μM, the respiration rates in such columns are proportional to the lengths of the zones having oxygen concentrations greater than 3μM and are thus aerobic. The equation was tested, therefore, by determining the lengths of these aerobic zones by two different methods (one based on the equation and one not) described in detail. The mean lengths determined by these methods were 4·3 cm. and 3·7 cm., respectively.
Separation and composition of ‘polar’ wheat‐flour lipids
Authors: Wren J. J. , Szczepanowska Anna D. 
Published: November 2006

AbstractThe lipids of an untreated white flour, which had been milled commercially from Canadian wheat, were extracted at −23° with chloroform–methanol and freed from contaminating non‐lipids (including lipophilic protein) by means of aqueous potassium citrate. They were then eluted on a preparative scale from columns of silicic acid, using continuous, concave gradients of methanol in chloroform and also pure methanol. The fractions obtained were examined by infra‐red and chemical methods, and by chromatography on aminoethylated paper. Eleven known classes of polar lipids were identified, each class being estimated to account for between 1% and 15% of the flour lipids. Other classes were detected but remain unidentified.
Amino‐acid composition of lucerne and of lucerne and grass protein preparations
Authors: Wilson R. F. , Tilley J. M. A. 
Published: November 2006

AbstractThe ammo‐acid composition of lucerne herbage cut at six stages of maturity has been determined by an ion‐exchange chromatographic procedure and compared with that of protein preparations isolated from lucerne and grasses.The protein preparations from grass and lucerne were of closely similar amino‐acid composition; no appreciable difference in composition could be detected between protein preparations from young or mature lucerne.The amino‐acid composition of lucerne‐herbage N differed from that of the protein preparations; this difference arose because these herbages contained about 30% of their nitrogen in a water‐soluble form, only part of which was present as free amino‐acids. The amino‐acid composition of lucerne herbage changed little as maturity increased.
Relation of the formulation of cattle sprays to the deposition and loss of DDT
Authors: Roulston W. J. , Schnltzerling H. J. 
Published: November 2006

AbstractThe deposition and loss of DDT from various DDT formulations sprayed on to cattle were investigated as part of a general study aimed at increasing the persistence of acaricides on cattle. Exceptionally high DDT deposits resulted from several types of formulations: (a) a cationic emulsion, the charge of which was adjusted to take advantage of the known negative charge on cattle hair, (b) an emulsion which broke during spraying, possibly through the hardness of the water, (c) a wettable powder. The high deposition from (a) was presumably due to the electrostatic attraction of the emulsion droplets to the hair and that of (b) and (c) to the filtering action of the hair on the relatively large particles in the spray fluid.The time for half the initial deposit to be lost from the hair of cattle was used as a basis for comparison. Within experiments the rate of loss of DDT varied little and the rate was unaffected by addition of resins or ‘stickers’. It is apparent that the factors involved in the removal of DDT from cattle coats differ in nature from those affecting deposits on inert surfaces.The rate of loss was less in winter than in summer.
The effects of certain salts on doughs
Authors: Bennett Ruth , Ewart J. A. D. 
Published: November 2006

AbstractThe effect of sodium lactate and some other salts on the extensometer curves of wheaten flour doughs is usually to increase the breaking stress and reduce the extensibility. Anions which can crosslink by means of secondary forces appear to have more effect than the chloride ion. The effects of salts on dough become more marked as the protein content decreases. This is probably because low‐protein flours contain a higher proportion of salt‐soluble proteins which adsorb ions strongly and take up an extended configuration in salt solutions, thus increasing the intermolecular cohesion of the network.
Measurement of colour in tea infusions. I.—Effects of tea composition on the colour of infusions
Authors: Smith R. F. , White G. W. 
Published: November 2006

AbstractA spectrophotometric method was used for determining theaflavin and thearubigin contents, and colour and brightness of infusions of samples of garden tea selected according to tea tasters' descriptions of the colours of their infusions. The results indicated differences in composition according to the country of origin and type of manufacture. After the addition of milk to the infusions, the colours were measured by reflection spectrophotometry, and correlations were found between % Reflectance at 700 mμ, % Brightness calculated from, absorbance at 460 mμ, and tea tasters' assessment of ‘brightness’. Further confirmation was thus obtained of the importance of theaflavins in determining the ‘brightness’ of tea infusions, and hence in providing an indication of the quality of black teas.
The quality of Canadian Amber Durum wheat grades and the role of a pentosan‐rich fraction in macaroni dough quality
Authors: Bains G. S. , Irvine G. N. 
Published: November 2006

AbstractApart from differences in constituents, such as ash, protein, gluten, yellow pigment, and farinograph curve characteristics of semolina milled from various grades of Canadian Amber Durum wheat, the importance of a pentosan‐rich fraction recovered during the washing of gluten is indicated. The pentosan content of the crude fraction ranged from 27·7 to 39·6% and appears to be associated with protein and polyglucosan. Its significance in determining dough quality and its relation to grade are discussed. The mixing time and the stability of macaroni doughs are increased when this fraction is added at levels of 2 to 3% to semolinas of the higher grades, No. 2 C.W. and No. 3 C.W. Semolinas from the higher grades contained relatively lower amounts of the crude fraction than the lower grades. Under similar conditions of gluten washing, semolinas of the Grades No. 2 C.W., No. 3 C.W., Extra No. 4 C.W., No. 4 C.W., No. 5 C.W., and No. 6 C.W. were found to contain 1·59, 1·69, 2·15, 2·25, 3·08, and 3·77%, respectively, of the pentosan‐rich fraction.
The amino‐acids of sugar cane. I.—The amino‐acids of cane‐juice and the effect of nitrogenous fertilisation on the levels of these substances
Authors: Parish D. H. 
Published: November 2006

AbstractTwenty‐three amino‐acids have been detected in cane juice, pipecolic acid, methionine, tryptophan and β‐alanine for the first time, and the presence of a hydroxypipecolic acid is suggested; the presence of arginine is confirmed.Increasing the supply of nitrogen increases markedly the amides asparagine and glutamine and less markedly the basic amino‐acids lysine, histidine, arginine and tryptophan. The neutral and acidic amino‐acids tend to increase and then decrease in level with increasing nitrogen supply.
Determination of total carbon in soils by wet combustion
Authors: Enwezor W. O. , Cornfield A. H. 
Published: November 2006

AbstractA digestion–purification train using sulphuric–phosphoric acid and potassium dichromate and employing a gravimetric finish is described for the determination of total organic carbon in soils. Interference of volatile mineral acids, chlorine and chromyl chloride (derived from chloride present in the soil) is prevented by using a bubbler containing a solution of sodium acetate, acetic acid and potassium iodide. The results obtained for total carbon in a number of mineral soils were very similar to those obtained by the Pregl dry combustion method.
Synergistic effects of some compounds related to 2‐diethylaminoethyl 2,2‐diphenyl‐n‐pentanoate (SKF 525A) on the insecticidal activity of pyrethrins
Authors: Bates A. N. , Hewlett P. S. , Lloyd C. J. 
Published: November 2006

AbstractA number of compounds related to SKF 525A were tested for synergism with pyrethrins, using Lesser Mealworm beetles, Alphitobius laevigatus, and houseflies, Musca domestica, as test insects. SKF 525A had previously been shown to be active, whereas 2,2‐diphenyl‐n‐pentanoic acid and 2‐diethylaminoethanol were inactive. Several active compounds resulted from esterification of 2‐diethylaminoethanol with diphenylacetic acid and 1‐substituted diphenylacetic acids. Most modifications of the alcoholic moiety of active 2‐diethylaminoethyl esters destroyed activity. Active compounds resulted when a 2‐diethylamino group was joined to a diphenylmethyl group through an ester, ketone or ether linkage, but the analogous amide was inactive. 2‐Diethylaminoethyl piperonylate probably owed its activity to its piperonyl group. None of the compounds investigated approached piperonyl butoxide in synergistic activity.
The search for a veterinary insecticide. I.—Sulphonamides and disulphonamides active against sheep blowfly
Authors: Greenwood D. , Harrison I. R. 
Published: November 2006

AbstractLaboratory and field test methods are described for assessing the activity of chemicals for the control of sheep blowfly Lucilia sericata (Meig.). The essential properties for a sheep blowfly insecticide are discussed. Screening results for several series of sulphonamides and disulphonamides, with and without N‐substituents, are presented. Although some disulphonamides showed high activity, none had the necessary persistence for use in a sheep‐dip.
The cyanogenic glucoside content of cassava and cassava products
Authors: Wood By T. 
Published: November 2006

AbstractA simple and rapid procedure for the assay of the cyanogenic glucoside in cassava preparations has been developed. The HCN is liberated by autolysis of the ground tissue followed by distillation with acid into sodium carbonate solution, and estimated from the orange colour developed with picric acid.The reproducibility and reliability of the assay was evaluated using plant material and aqueous extracts of the glucoside. Storage of plant tissue and extracts at −20° diminishes the rate of breakdown of the glucoside.Values were obtained for the HCN content of peeled cassava tuber, cassava leaves, cassava peel, konkonte flour and garri. More than 100% variation was found between the content of neighbouring sectors of the same tuber. It was confirmed that the peel is a rich source of glucoside.
The in vitro and in vivo oxidation and hydrolysis of malathion by wheat grain esterases
Authors: Rowlands D. G. 
Published: November 2006

AbstractWheat grain esterases were shown to oxidise malathion to malaoxon which had no lasting inhibitory effect on those hydrolytic enzymes involved in the degradation of malathion. Breakdown of malaoxon proceeded by routes similar to those for malathion and it was concluded, from the small amount of malaoxon produced in a short storage trial, that oxidation played only a minor role in the degradation of malathion by wheat grain esterases.
The effect of heat in drying on the nutritive value of wheat for animal feed
Authors: Milner C. K. , Woodforde J. 
Published: November 2006

AbstractSamples of Koga II wheat, harvested at 22% moisture and dried in streams of air heated to 180° F for 37 min., 220° F for 26 min. or 220° F for 120 min., were incorporated into two series of diets for young growing chicks. No significant differences were found between the samples, either when fed as sole protein source or when fed as the major energy source in completely adequate rations. None of the samples was significantly different from a control sample of wheat dried at 80° F.
Factors influencing the pyruvic acid content of wines
Authors: Rankine B. C. 
Published: November 2006

AbstractThe pyruvic acid content of 67 Australian commercial varietal unblended wines, determined by a rapid enzymic method (details given) ranged from i to 123 p.p.m., mean 29 p.p.m. Dessert wines from irrigated Muscat Gordo Blanco grapes were high in pyruvic acid and red table wines which had undergone malo‐lactic fermentation were low. Otherwise grape varieties (13 examined), viticultural areas (10) and vintage years (6) had no obvious influence.Yeast strain markedly influenced the pyruvic acid content of 100 experimental wines made on a laboratory scale, and appears to be the major factor affecting the pyruvic acid content of wine. The content was usually higher at 30° than 15° although yeasts varied somewhat in this respect.Significant interaction between grape variety and vintage year occurred with 72 experimental white table wines on the pilot plant scale. The separate effects of soil type, grape variety and vintage year were not significant.The significance of pyruvic acid on wine quality, and particularly on binding of sulphur dioxide, is discussed.