bluuebunny/crossref_metadata_2025_split huggingface dataset:
The mechanism of the interaction of sulphur dioxide with certain sugars
Authors: Braverman J. B. S. 
Published: November 2006

AbstractIn the course of certain studies on the behaviour of sulphur dioxide in concentrated citrus juices and other sulphited food products it has been suggested that sulphur dioxide may yield an addition product only with the aldehydic open‐chain form of certain sugars.Experimental results are presented here to show that the sulphonate is an open‐chain compound, namely elementary analyses coupled with the state of hydration of the product, the measurement of its infra‐red absorption spectrum which indicates the absence of a C—O—C bond, and the determination of its optical rotation.Pure crystalline ‘sodium glucose sulphonate’ was prepared after the optimum conditions had been studied.‘Sodium arabinose sulphonate’ was also prepared, but attempts to combine fructose with sulphur dioxide at ordinary temperatures were unsuccessful. It is considered that this phenomenon is due to the mutarotation of fructose proceeding along quite different lines from that of glucose.
Estimation of sterilizing values of processes as applied to canned foods. II.—Packs heating by conduction: Complex processing conditions and value of coming‐up time of retort
Authors: Gillespy T. G. 
Published: November 2006

AbstractA method is presented for estimating the Fc value, for conduction packs, of a heating process of any degree of complexity. As a corollary, the value of the coming‐up time of the retort may be estimated in terms of time at retort temperature.
The nitrogenous extractives from fresh fish muscle. II—Comparison of several gadoid and elasmobranch species
Authors: Shewan J. M. 
Published: November 2006

AbstractThe fractionation of the aqueous‐alcoholic extracts of the muscle of several species of marine gadoids and elasmobranchs by displacement chromatography by means of ion‐exchange resins, has shown the presence of 13 amino‐acids in addition to creatine, creatinine, trimethylamine oxide and possibly glutathione in all species examined. Betaine and sarcosine appear to be confined to the elasmobranchs, and anserine and methylhistidine to the gadoids.
The chemical estimation of vitamin‐E activity in cereal products. I.—The tocopherol pattern of wheat‐germ oil
Authors: Eggitt P. W. Russell , Ward L. D. 
Published: November 2006

AbstractDetails are given of a method for determining the individual tocopherols and associated unidentified substances in oil extracted from cereal products. The technique depends ultimately on separating the tocopherols by paper chromatography by means of liquid paraffin B.P. and 75% aqueous ethanol as the stationary and mobile phases respectively. Typical results obtained with wheat‐germ oil are quoted: they indicate that the tocopherol pattern of this oil consists of α‐tocopherol, β‐tocopherol and two unidentified substances, one of them possibly an unreported tocopherol.
The bleaching of carotene by A lipoxidase‐linoleate system
Authors: Blain J. A. , Hawthorn J. , Todd J. P. 
Published: November 2006

AbstractA system for studying the coupled oxidation of carotene by lipoxidase and similar fatty acid oxidases is described. The experimental characteristics of the system are illustrated, and particular attention is paid to the effect of pH on the observed reaction velocities. The system presents certain advantages over previous systems of a similar nature.
Changes in the pH and buffering capacity of fish during spoilage
Authors: Cutting C. L. 
Published: November 2006

AbstractClaims have recently been made once again for a test for freshness of fish based on a decrease in buffering capacity with increasing staleness. This decrease has been shown to be due chiefly to the bacterial reduction of trimethylamine oxide. However, under commercial conditions the results appear to be too irregular for such a test to be reliable. The buffering capacity of fish flesh in various ranges of pH and its variation with degree of spoilage have been almost completely accounted for by the contributions of proteins and water‐soluble constituents. The pH changes in fresh and spoiling fish, which depend in large measure on buffering capacity, are also too irregular to be satisfactorily correlated with freshness.
Amino‐acids in New Zealand cheddar cheese:Their possible contribution to flavour
Authors: Dacre Jack C. 
Published: November 2006

Abstract1. Paper partition chromatographic analysis of four maturing New Zealand Cheddar cheeses showed them to contain the following ninhydrin‐reacting compounds: glutamic acid, lysine and/or arginine, leucine and iso, leucine, valine, phenylalanine, alanine, aspartic acid, glycine, glutamine, asparagine, threonine, methionine, a peptide, and sometimes tyrosine, serine and proline, in the water‐soluble nitrogenous fraction.2. All the amino‐acids increased steadily in amount as the cheeses matured, except for tyrosine, the concentration of which fluctuated in the different cheeses, probably as a result of the decarboxylating activity of some of the lactobacilli present in the cheeses.3. Comparison of the times of appearance of the individual amino‐acids with flavour development indicated no correlation between a particular acid or acids and the development of Cheddar cheese flavour.4. The individual amino‐acids and their corresponding amines, as well as mixtures of the amino‐acids as found in mature cheese, did not possess any aroma or taste which might suggest that they contributed to the typical flavour of Cheddar cheese.
The role of glycerides in baking
Authors: Coppock J. B. M. , Cookson M. A. , Laney D. H. , Axford D. W. E. 
Published: November 2006

AbstractPart I. The historical development of the use of glycerinated fats in baking is traced and some essential differences between American and British practice are discussed. Glycerinated fat comprises mixtures of mono‐, di‐ and tri‐esters; it is commonly but incorrectly called ‘glyceryl monostearate’ and the commercial material in this country, known as GMS, usually contains about 30‐40% of glyceryl monostearate or about 20% of glyceryl mono‐oleate. The effect of GMS products of varying composition on selected properties of bread, sponges and Madeira cakes is described.Specifications for the most suitable types of GMS for use in these products are discussed and the effect that various flour improvers have on the quantities of GMS showing optimum improving effect is described.Various theories that have been propounded to explain the mechanism of the action of fats, oils and GMS as crumb‐softening and anti‐staling agents are critically examined; the view is put forward that greater attention should be paid to the distribution of labile water between the coagulated gluten network and starch gel which comprise the system referred to as bread.Part II. The effect of flour oils in bread making and the influence these substances have on the improving action of the glycerinated fats are discussed. Experiments are described which indicate the presence of monoglycerides in (a) oils extracted from 81%‐extraction flour treated in various ways, (b) oils extracted from bread baked from the severally treated flours and by the aeration process and (c) fats normally used in baking and breads containing these fats. The periodic acid method of estimating monoglycerides in fatty materials is critically examined. The presence of small quantities of monoglycerides in certain of the above materials has been established by applying countercurrent extraction methods and by preparing the 2 : 4‐dinitrophenylhydrazine derivatives of the reaction products in the chloroform layer after periodic acid assay, and by applying other methods of characterization. The influence the various findings have on the pharmacological considerations involved in the inclusion of glycerinated fats (GMS) in baked products is discussed, and in particular the relationship of this information to the concept of ‘hundredfold’ acceptability advocated by Frazer as one of the main criteria in assessing the absence of risk in the use of food additives. As there is also no direct indication of cumulation of glyceryl monostearate in the body, or of any significant nutritional defect caused by the use of GMS in the manner recommended by the authors, it is concluded that the use of glycerinated fats, within reasonable limits, in baked goods involves no risk of barm to the consumer.
Studies of lactic acid bacteria associated with brewery products. I.—identification of types isolated from beer and from yeast
Authors: Bhandari R. R. , Russell C. , Walker T. K. 
Published: November 2006

AbstractA survey has been made of a selection of the lactic acid bacteria occurring in 12 samples of yeast and 9 samples of beer from British breweries. Strains of 8 known species were identified and these included Lactobacillus buchneri, Lb. bifidus, Lb. leichmanii, Lb. plantarum and Streptococcus cremoris, none of which has hitherto been detected in beer. In addition, three rod‐shaped organisms which were isolated proved to be the type cultures of three new species of Lactobacillus. Five cocci which were isolated were found to be related to Pediococcus damnosus var. salicinaceus Mees and have been classified as strains of this species. These organisms had very small cells, those of Ped. damnosus var. salicinaceus itself being relatively much greater in diameter.
The relationship between the constitution and the effect of chemical compounds on plant growth. IV.—derivatives and analogues of 2‐benzoylbenzoic acid
Authors: Jones R. L. , Metcalfe T. P. , Sexton W. A. 
Published: November 2006

AbstractSelective inhibition of the root growth of germinating seeds is shown by compounds in which a benzene or naphthalene ring is linked in the ortho‐position to benzoic acid by CO, CH2, NH or CO‐NH. Rape is usually more susceptible than wheat. The effect of substitution in the benzene ring and of esterification has been examined. 2‐(4‐Phenyl‐benzoyl)benzoic acid and N‐α‐naphthylphthalamic acid were found to be the most active compounds.Some compounds of these classes abolish the normal geotropic responses of rape and rye‐grass roots at concentrations below those at which there is marked inhibition of root growth. High activity was found particularly in the benzoylbenzoic acid and phthalamic acid series. Examination of a few of the compounds reveals that they also affect the phototropic response of shoots of rape and rye‐grass.
The relationship between the constitution and the effect of chemical compounds on plant growth. V.—aromatic nitro‐compounds and nitramines
Authors: Jones R. L. , Metcalfe T. P. , Sexton W. A. 
Published: November 2006

AbstractThe root growth of germinating seeds of rape and wheat is markedly reduced when the seeds are grown in the presence of certain aromatic nitro‐compounds. No correlation is apparent between the toxicity and the chemical reactivity, but within comparable groups of compounds water‐solubility appears to be a limiting factor governing toxicity. Methylation of nitrophenols modifies their toxicity but does not destroy it.Arynitramines of the formula Ar‐NH‐NO2 are selective inhibitors of the root growth of rape as compared with wheat. The activity is believed to be associated with the acidic nature of the nitramine group and is affected by the nature of the substituents in the benzene ring. The arylnitramines inhibit the geotropic response of roots of rape and ryegrass, and in four out of seven compounds examined the phototropic response of shoots of rape and rye‐grass was also inhibited.
Studies on composts prepared from waste materials. I.—preparation, nitrogen losses and changes in ‘soluble nitrogen’
Authors: Hoyle Delphine A. , Mattingly G. E. G. 
Published: November 2006

Abstract1. Changes in the pH and total soluble nitrogen of composts from waste materials have been examined during decomposition for periods up to two years. Losses of nitrogen dry matter and organic matter after 14‐16 weeks were also determined.2. The rate of decomposition, based on the level of soluble nitrogen, in composts from straw and sewage sludge, increased as the initial nitrogen content increased from 1‐10 to 1‐97% above 1‐97% there was no increase in rate of decomposition and losses of nitrogen became excessive.3. Nearly all the soluble nitrogen in mature composts was present as nitrate; the pH of the mature composts varied approximately inversely as the nitrate content.4. Supplementary aeration slightly decreased the level of soluble nitrogen in mature composts and considerably increased losses of nitrogen in 14‐10 weeks. Aeration had little effect on losses of dry matter.5. The soluble nitrogen in mature composts from straw and ammonium sulphate was much greater than in composts from straw and sludge prepared with the same initial nitrogen content.6. The optimum conditions for preparing composts from straw and sludge in small cells are discussed, and the importance of the level of nitrogen, minimal aeration, duration of storage period and the influence of soluble nitrogen in the starting materials are emphasized.
Flavour of potatoes treated with tetrachloronitrobenzene and isopropyl N‐phenylcarbamate
Authors: Wilson A. R. , Harries J. M. 
Published: November 2006

AbstractTests carried out by two independent taste‐panels showed that autumn treatment of potatoes with 2:3:5:6‐tetrachloro‐I‐nitrobenzene (TCNB) to reduce sprouting during storage resulted in a slight but significant lowering of flavour quality. This was less marked after eight months storage than after five. A consumer‐acceptance test in which potatoes stored for eight months were eaten as part of a meal failed to reveal any off‐flavour. Taste‐panel tests with potatoes treated with isopropyl N‐phenylcarbamate (IPC, propham) gave no indication of the presence of any off‐flavour attributable to treatment.
The component fatty acids of the seed oils of Datura metel, D. stramonium and of Capparis rothii
Authors: Grindley D. N. 
Published: November 2006

AbstractIn this paper are recorded the constants of the seed oils of the species Datura metel, D. stramonium and Capparis rothii and their fatty acid compositions, which resemble those of other species of the two families that have been previously reported.
The purification of cannery waste waters in biological filters
Authors: Dickinson Denis 
Published: November 2006

AbstractThe waste waters from fruit and vegetable canneries are among the strongest of organic trade effluents and, moreover, occur in large volumes. By reason of the high proportion of carbohydrate they contain, their purification by conventional methods was not expected to be easy. The present paper summarizes the experience gained over a period of several years in the design and operation of a biological filtration plant for the purification of the wastes from a medium‐sized fruit and vegetable cannery, operating throughout the year and manufacturing the whole range of products normally made in such factories in Great Britain.
The determination of lignin in plant tissues : Use of a continuous‐extraction method to remove interfering materials
Authors: Macdougall D. 
Published: November 2006

AbstractThe continuous removal of extractants during the lignin pretreatment procedure has been accomplished. In this study all the pretreatment extractions were carried out in a Soxhlet extractor. No transferring or filtering was necessary. Pretreatment involving a 6‐hour continuous acid extraction gives a final lignin value similar to that obtained by refluxing with acid for 3 hours in the conventional manner. Continuous extraction with acid for 9 hours removes almost all the acid‐soluble material from plant tissue. The lignin isolated by the modified procedure is lower in both nitrogen and methoxyl than that isolated by the standard A.O.A.C. pretreatment procedure. The modified method is readily applicable to routine analytical determinations of lignin.
A technique for the approximate quantitative prediction of flat souring in canned peas
Authors: Knock G. G. 
Published: November 2006

AbstractA technique for the survey of pea‐canning lines is described. It is shown that the percentage of canned peas that will sour on incubation at 131° F (55.0° c) may be predicted approximately by enumerating the flat‐sour spores in unprocessed cans, expressing the cannery process in terms of decimal reduction times for flat‐sour spores, calculating the number of surviving spores per can and from this the percentage spoilage. Graphs have been drawn to simplify the expression of processing times as decimal reduction times, and for calculating the percentage spoilage from the number of surviving spores per can.
Volatile fatty acids in laboratory and field silage
Authors: John A. , Barnett G. , Duncan R. E. B. 
Published: November 2006

AbstractThe results of work conducted on the formation of volatile fatty acids in laboratory slurries of minced crop and water mixtures is presented. The absence of formic acid in such slurries has been noted. The occurrence of acids higher than C6, under varying conditions of temperature, aeration or anaerobiosis, has not been demonstrated. Straight‐chain volatile acids from C1 to C8 have been shown to occur in field silage but only occasionally has the presence of branched‐chain acids been noted. The principal volatile acid present is acetic acid.
Plant proteins. I.—extraction of hay proteins and nitrogen distribution
Authors: Koloušek J. , Coulson C. B. 
Published: November 2006

AbstractThe distribution of the nitrogen that takes place after the isolation of protein from grass and legume hays is given. The samples were prepared by slow air‐drying. The amount of protein nitrogen isolated is found to be related to the ‘true protein’ (copper‐precipitable protein) nitrogen and not to the sum of protein nitrogen and alkali‐insoluble nitrogen. The amount of alkali‐insoluble nitrogen is found to be of the same order as that of the nitrogen not solubilized by pepsin.
The 1 : 1′ ‐Dianthrimide method for determination of boron in soils : Further observations
Authors: Gorfinkiel E. , Pollard A. G. 
Published: November 2006

AbstractThe 1: 1′‐dianthrimide method previously examined is further modified to increase its sensitivity for determining small amounts of boron in soils. By the use of a 20‐g. sample of soil, quantities of water‐soluble boron of the order of 0.3 p.p.m. (dry soil) can be determined. In this range the coefficient of variability of results is 5.8% and the standard deviation is 0.178. The sensitivity of the modified 1 : 1′‐dianthrimide method is greater than that found for the Waxoline‐purple method.
Physicochemical studies on the application of insecticides to sheep fleece.Iv.—the influence of physical properties of fleece on the inactivation of cationic wettinǵ aǵents
Authors: Addison C. C. , Furmidge C. G. L. 
Published: November 2006

AbstractA survey has been made of the physical properties of Scotch Blackface fleeces from sheep of ages ranging from one to five years. These properties include grease and suint contents, pH, surface area and inactivation of cationic wetting agents. Surface area and grease and suint contents are found to be important properties determining the extent of inactivation, and by a combination of these the inactivation isotherms can be closely correlated.
Soil sterilization. III. The effect of cultivation on ammonia and nitrate production in a glasshouse soil steam‐sterilized in situ
Authors: Davies J. N. , Owen O. 
Published: November 2006

AbstractAmmonia and nitrate production and the nitrifying capacity of the soil, as measured by incubation with ammonium sulphate, have been periodically determined in a glasshouse soil steam‐sterilized in situ and subsequently cultivated under commerical conditions. The soil was apparently not contaminated with nitrifying organisms to any extent before the pre‐planting manurial treatment. Flooding the soil had little effect on either the soil ammonia or on the nitrifying capacity of the soil, but some nitrate was washed out. The application of a fertilizer dressing, including stable manure, three months after steaming, resulted in increased ammonia‐production followed within a few weeks by renewed nitrification. The planting of tomatoes after the manurial treatment markedly accelerated the onset of nitrification. In contrast, recolonization of the steamed soil by nitrifying organisms was very slow where the soil, apart from periodical watering, was left undisturbed. Evidence is presented to indicate that the steamed soil in which the tomato plants were raised was contaminated with nitrifying organisms when the seeds were sown. The infection was then introduced into the potting soil and finally into the glasshouse border.
The use of procaine penicillin in the production of table poultry under practical conditions in the united kingdom
Authors: Cuthbertson W. F. J. , Glasser H. 
Published: November 2006

AbstractProcaine penicillin (procaine benzylpenicillin) given from the first day after hatching to slaughter led to a total increase in output of 11 and 15.4% respectively in two trials on different strains of table cockerels. The improved yield was partly due to improved growth and partly to a reduction in cull rate. Penicillin improved food‐conversion up to seven weeks of age, but this advantage was no longer evident at 15 weeks.
Effect of adsorbed cations and free salts on phosphate fixation in some egyptian alkaline soils
Authors: Tobia S. K. , Milad N. E. 
Published: November 2006

AbstractThe effect of adsorbed calcium, magnesium, potassium and sodium on the fixation of phosphate in soil was studied. The fixing power of the cations was in the order Ca > Mg > K > Na. The carbonates, sulphates and chlorides of the corresponding cations were found to affect the concentration of water‐soluble phosphate. Potassium and sodium carbonates increased the concentration but all other salts tended to decrease it. The effect of such salts was more pronounced with magnesium, potassium and sodium soils and increased with increase of base‐exchange capacity of the soil. In a calcium soil this effect was very small and fixation was brought about mainly by the adsorbed calcium.
The fluorine and chromium contents of treated aluminium surfaces
Authors: Holt R. 
Published: November 2006

Abstract‘Alocrom’ treatment deposits a film containing incidental quantities of fluorine and chromium on an aluminium surface. Fluorine and chromium in the films have been estimated. The results indicate that lacquered food‐cans made from aluminium treated by this process, and with which experiments are now proceeding, would not be dangerous to health.
The organic acids of grass extracts
Authors: Davies C. W. , Hughes R. B. 
Published: November 2006

AbstractIon‐exchange chromatography indicates the presence of 12 organic acids in aqueous grass‐extracts. Of these, acetic, lactic, succinic, malic, malonic and citric acids have been identified, though the lactic acid may have originated from catalytic action in the resin column. Some preliminary observations on the diurnal variations, and variations during growth, of the grass acids are reported.
Fumigation of agricultural products. VII. Penetration and sorption of ethylene oxide in wheat fumigated at reduced pressures
Authors: El Nahal A. K. M. 
Published: November 2006

AbstractThe fumigation of wheat in sacks with ethylene oxide is most efficient when the method of sustained‐vacuum fumigation is used. Vacuum fumigation with simultaneous admission of air and fumigant is no more efficient than fumigation at atmospheric pressure over the same period. Ethylene oxide is much less strongly sorbed by wheat than is hydrogen cyanide, whichever method of application is used, but the moisture content of the wheat is even more important in determining the sorption of ethylene oxide than that of hydrogen cyanide. During fumigation of moist grain with ethylene oxide under sustained reduced‐pressure, concentrations inside the sack consistently exceed those in the free space, and reach a maximum in the centre. The ‘air‐washing’ procedures are as inefficient for ethylene oxide as for hydrogen cyanide in airing the grain after fumigation.