bluuebunny/crossref_metadata_2025_split huggingface dataset:
The nutritive value of fish proteins
Authors: Miller D. S. 
Published: November 2006

AbstractCommercial fish meals have been examined for their net protein utilization by rats and have been found to be of poorer nutritive value than laboratory fish preparations, which have a net protein utilization of about 80%. The factors responsible are chiefly the conditions of drying and consequent occurrence of the Maillard reaction. No damage was detectable in the dried product after storing for 3 months at room temperature. It is shown that water as well as sugar and protein, is an essential for the Maillard reaction, and it is suggested that anti‐Maillard reagents may offer some hope for the prevention of damage during drying. For rats, methionine is the limiting amino‐acid in the damaged meals and might be added with advantage to these products.
A study of the structure of milk crumb
Authors: Saunders James 
Published: November 2006

AbstractAn indication of the structure of milk crumb has been obtained by studying its water sorption isotherm together with those of its components.During the vacuum drying of a sucrose‐milk mixture, a proportion of a material is formed with a greater affinity for water vapour. There is no evidence of complex formation between the other ingredients of milk crumb.A preliminary examination of the mixture containing the sucrose‐milk complex was made. There was no evidence of any effect on the flavour or the viscosity of milk chocolate containing such material.It is deduced that there is no interaction involving hydrophilic groups between milk and chocolate liquor during milk crumb manufacture.
Studies in the cold storage of peanuts
Authors: Mathur P. B. , Prasad M. , Singh K. Kirpal 
Published: November 2006

AbstractShelled and unshelled peanuts packed in small gunny bags were stored at four temperature ranges, viz., 32–35° F, 42–45° F, 52–55° F and room temperature (71–92° F) for 9 months. The relative humidities ranged between 85% to 90% in the cold‐storage chambers and 50–82% at the room temperature.A parallelism was observed between the changes during storage in the moisture contents of the kernels and the acid values of the extracted oils and to a less degree, the changes in peroxide values. So far as germination capacities are concerned, shelled nuts should be stored at 32–35° F and unshelled ones at room temperatures (71–92° F). A free fatty acid content exceeding 1% was found to be associated with seeds of low germination capacity.
Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. I.—The chemical composition of protein of treated flours
Authors: Meredith P. , Sammons H. G. , Frazer A. C. 
Published: November 2006

AbstractIn this first of a series of four papers, an investigation is described into the possible production of abnormal substances by the action of ten times the normal level of chlorine dioxide treatment of flour. Quantitative aspects of the amino‐acid content of the flour protein after treatment have also been studied. Comparison has been made with untreated and normally treated flours and with flour treated with ten times the normal amount of nitrogen trichloride.No abnormal ninhydrin‐reactive substances resulting from the treatment have been found and, of the essential amino‐acids, only tryptophan has been reduced in proportion, to an extent greater than 10% after heavy treatment with nitrogen trichloride. Of the non‐essential amino‐acids, cystine has been reduced to about 75% by heavy treatment with chlorine dioxide or nitrogen trichloride.The remaining three papers of the series will deal with the biological aspects of the investigation.
Alpha‐carotene in leaves of the carrot plant
Authors: Booth V. H. 
Published: November 2006

AbstractAbout 13% of the carotene in leaves of pigmented carrots was in the α‐form. α‐Carotene was absent from the leaves of all types of ‘white’ ‐rooted carrots except second generation albinos, although the content of β‐carotene was normal. α‐Carotene was present in cotyledons of those carrots which had, or would later have, any carotene (α or β) in their roots even at a stage too early for the roots yet to be coloured.
Heat and water transfer during the dehydration of herring fillets
Authors: Del Campo M. M. , Cutting C. L. 
Published: November 2006

AbstractThe rate of drying of herring fillets in an over‐draught dryer was very sensitive to temperature, but practically unaffected by normal ranges of wet‐bulb depression and air velocity. Fatty herrings took longer to dry than lean ones and considerable fat oxidation occurred during the process. Variation of thickness within the range usually encountered was of some importance.The storage life of fillets, which depends very much on taste, was limited chiefly by (1) the oxidation of the fat, which could be prevented by packing in an inert gas, and (2) the development of moulds, which occurred unless the moisture content was below about 16%. It was found from a determination of equilibrium moisture contents at a number of relative humidities that this corresponded to about 70–75% R.H. It is considered that if suitably packaged, the best products could be kept in condition acceptable to some native races in tropical regions for several months under the prevailing climatic conditions.
The crystallization of cocoa butter and alternative fats. II.—Palm kernel stearins and their mixtures with cocoa butter and butter fat
Authors: Steiner E. H. 
Published: November 2006

AbstractThe results are presented of calorimetric and cooling curve measurements on eight palm kernel stearins. Consideration is given to phase composition and crystallization of the stearins alone and in admixture with cocoa butter and butter fat in binary and ternary mixtures. The practical implications of the results are discussed in regard to the use of the stearins as alternatives to part of the cocoa butter in chocolate.
The effect of post‐harvest storage conditions of raw potatoes on the storage life (at tropical temperatures) of their dehydrated products
Authors: Gooding E. G. B. , Duckworth R. B. , Harries J. M. 
Published: November 2006

AbstractThe increase in reducing sugar content of potatoes stored in a field clamp after a spell of cold winter weather was sufficient to halve the storage life of the dehydrated product when held at 98.6° F. Conditioning of the potatoes after this cold spell for 2–3 weeks at 60° F immediately before dehydration lowered the reducing sugar content and led to some improvement in the product. The lowest reducing sugar contents and the products most resistant to deterioration during high‐temperature storage were obtained by keeping the raw potatoes, treated with a sprout depressant, in a shed with a minimum temperature of 43° F.
The relationship between soil structure, soil cultivation, nitrogen uptake, and crop growth. II.—Effects of Cultivation on Aggregation of Soil
Authors: Singh Khazan , Pollard A. G. 
Published: November 2006

AbstractThe effects of depth of cultivation on aggregation of the Harlington field station soil, during 1949 and 1950, are examined, the crops studied being swedes in 1949 and spring wheat in 1950.The type of cultivation influenced the size distribution of aggregates, mainly in the surface 4 in. of soil. The larger aggregates >0 ·5 mm., particularly those of 4–2 mm. diam., were more especially affected. Both deep‐ and shallow‐ploughed plots contained a higher percentage of larger aggregates > 0·5 mm. than did the tine‐cultivated plots. The plough by inverting the slice brought the better structured sub‐surface soil to the surface and thus increased the percentage of larger aggregates >0·5 mm. in the 0–4‐in. layer. This effect of ploughing lasted for abouut 4 to 5 months.Except in one instance, the type of cultivation did not affect the ‘degree’ of aggregation of particles <0·05 mm.; both deep‐ and shallow‐ploughed soils showed a greater degree of aggregation than did the tine‐cultivated soil.With all three types of cultivation the horizon A1 of the soil contained a higher proportion of larger aggregates >1· 0 mm. than did horizon A2. The reverse was true of the smaller aggregates <1·0 mm., particularly those of 0·25–0·05 mm. diam. Differences between the proportion of very fine particles (<0·5 mm.) in the two horizons were small. The higher content of clay and lower content of organic matter in horizon A2 than in horizon A1 were probable factors in these differences.Seasonal variations were apparent in both the size distribution of aggregates and the degree of aggregation of soil during two years. Soil moisture played the major part in these variations, lower moisture content being associated with higher content of aggregates >0·05 mm. and vice versa.Disruption of aggregates occurred throughout the two growing seasons, which demonstrates the unstable nature of the structure of this soil. The order of stability among aggregates of different sizes was 0·25–0·05, 0·5–0·25, 2·0–1·0 mm. > 1·0–0·5 mm. > 4·0–2·0 mm. ≫ 4·0 mm., and that among individual layers in the soil profile was: 0–2‐in., 8–12‐in. layers < 2–4‐in., 4–8‐in. layers.Seasonal variation in the stability of the aggregates was in the order: August > September, January > October, July.No significant differences existed between the cultivation treatments in regard to disruption of aggregates or in their stability.No experimental evidence was obtained that finer material (particles <0·05 mm.) became leached from the upper to lower depths.
Some effects of a soil conditioner on a heavy and a light soil in aberdeenshire
Authors: Pringle Joyce , Williamson W. T. H. 
Published: November 2006

AbstractThe remarkable effect of a soil conditioner on the germination of wheat in pot experiments with a heavy soil of the Cruden Bay Association is described. A field experiment was also carried out resulting in no effect on the crop but in a significant increase in the amount of water‐stable aggregates in the soil. On a light soil, improvement in growth of carrots was observed.
Bone‐taint in beef
Authors: Cosnett Lorna S. , Hogan D. J. , Law N. H. , Marsh B. B. 
Published: November 2006

AbstractIn a study of twenty‐four sides of bone‐tainted beef, large numbers of Gram‐positive rods were observed in every case. At least twelve different organisms, including anaerobes, sporing aerobes and non‐sporing aerobes, were isolated from fourteen of the sides. Evidence is presented to suggest that neither bone marrow nor synovial fluid is the centre from which the tainting organisms spreads.The ischiatic and popliteal lymph nodes of freshly‐killed cattle frequently contain bacteria, many of them Gram‐positive rods. The incidence of nodes containing these rods appears to be related to the rainfall during the two months preceding slaughter.It is suggested that Gram‐positive rods enter abrasions in the skin of the cattle and are localized in the lymph nodes. After death, given suitable temperature and pH requirements, the organisms multiply and spread outwards to the neighbouring muscles producing taint.
Mineralization of the nitrogen of urea‐formaldehyde compounds in relation to soil ph
Authors: Winsor G. W. , Long M. I. E. 
Published: November 2006

AbstractMineralization of the nitrogen of two urea‐formaldehyde compounds has been studied in twenty soils having initial pH values ranging from 3·9 to 7·8. The results show highly significant negative correlations between soil pH and the accumulation of inorganic nitrogen throughout the experiments. For comparison, the initial rates of decomposition of a sample of hoof were also studied in the same soils. In contrast to the urea‐formaldehyde compounds, mineralization of the nitrogen of hoof was markedly retarded in three of the most acid soils, the results for the remaining soils showing no significant relationship to soil pH.
The behaviour of systemic insecticides in plants: A survey of results obtained with 32P‐labelled schradan and demeton‐s
Authors: Thomas W. D. E. 
Published: November 2006

AbstractExperiments on the behaviour under glasshouse conditions of schradan and demeton‐S applied to different species of plants are reviewed.Following application of schradan to leaves, some was absorbed and some evaporated. Absorption occurred both in light and darkness but higher temperatures accelerated initial absorption. Whilst the two surfaces of broad bean and Coleus leaves were equally absorptive, the lower surface of apple and chrysanthemum leaves absorbed more than their upper surface. Application of demeton‐S to leaves was followed by three processes—evaporation, change into less volatile, toxic derivatives, and absorption, and the chemical was effectively removed from the leaf surface within a few hours. The products derived from demeton‐S were also absorbed but at a slower rate. The evaporation of demeton‐S gave rise to a fumigant effect.Translocation of schradan from treated leaves to other parts of the plant occurred, mainly in an upward direction and in amounts sufficient to kill aphids. Schradan was also found in the nectar of borage and mustard flowers following leaf application before the flowers had opened. The schradan appeared to be translocated in the phloem. Translocation from leaves treated with demeton‐S was never sufficient to kill aphids feeding elsewhere on the plant, and no unchanged demeton‐S and only small amounts of its toxic derivatives were found in untreated leaves or nectar.Species differences were found in the rate of breakdown of schradan after absorption from leaves and in the relative rate of breakdown of schradan in treated leaves and in those receiving schradan by translocation. The primary derivatives of demeton‐S were retained for several weeks, especially within treated leaves. The breakdown rates of both schradan and demeton‐S slowed down towards the end of the growing season.Following root application to broad beans in sand or soil, unchanged demeton‐S was absorbed and detected in the shoot tip where concentrations of demeton‐S and its primary derivatives were present in amounts sufficient to kill Aphis fabae. Movement in xylem following root application seems to occur freely.
The proximate analysis of wheat flour carbohydrates. II.—The Analysis of the Carbohydrate Fractions of Different Flour Types
Authors: Fraser J. R. , Holmes D. C. 
Published: November 2006

AbstractThe carbohydrate fractions of various types of flour available in the United Kingdom have been analysed into four main classes, viz., starch, pentosan, sugars and cellulosic material. The sum total of these classes has been found to correspond with the carbohydrate ‘by difference’. A correlation was observed between the amount of ‘available’ carbohydrate and the calculated digestibility of each type of flour.
Carbon‐nitrogen relationships in soil. III.—Comparison of Immobilization of Nitrogen in a Range of Soils
Authors: Winsor G. W. , Pollard A. G. 
Published: November 2006

AbstractImmobilization of nitrogen in the presence of sucrose has been compared in 24 soils differing widely in origin and composition. Marked differences were found in the amounts of nitrogen immobilized in the various soils, these being correlated with the pH, phosphate content and carbon/nitrogen ratios of the soils.
The chemical constituents of victoria plums: Chrysanthemin, acid and pectin contents
Authors: Dickinson D. , Gawler Joy H. 
Published: November 2006

AbstractContinuing the study of the chemical constitution of Victoria plums grown in different areas of England, analytical methods have been evolved for the determination of chrysanthemin and of malic acid in the fruit. Pectin has also been determined. Concurrently, measurements have been made of the corrosivity of the juices. Both malic acid and anthocyanin concentrations correlate well with corrosivity in a way which indicates that the anthocyanin acts as an inhibitor of the corrosion process. Corrosivity and pectin content appear to be unrelated. A method of separating the acid constituents by means of ion‐exchange resins proved to be unreliable for quantitative work. Orthophosphoric and three chlorogenic acids have been detected in Victoria plums.
A method of drying seaweed using a steam‐heated drum dryer
Authors: Booth E. 
Published: November 2006

AbstractThe thermal efficiency of through‐circulation dryers for seaweed is low, largely because the material is in relatively large pieces which restricts the flow of moisture to the surface whence evaporation can occur and also gives a relatively small surface area exposed to the hot gases. Reduction of the particle size gives a mucilaginous mass, which tends to mat together and prevent the flow of the hot air through the bed of seaweed.It has now been shown that fresh seaweed can be milled and the resultant pulp can be economically drum‐dried. A wide range of types of brown seaweed has been dried by this method and the production cost has been estimated.
CEREAL MANURING IN ENGLAND AND WALES
Authors: Church B. M. 
Published: November 2006

AbstractInformation on the manuring of cereals obtained from fertilizer practice surveys (1950‐54) is presented, and estimates of optimum fertilizer dressings are given for comparison with present practice. Regional differences in manuring, and the influence of previous cropping, the varieties grown, and methods of fertilizer application are considered.More than a third of the cereal acreage in England and Wales received no nitrogen fertilizers, and the average dressings given were 0.25‐0.35 cwt. of N per acre compared with a calculated optimum dressing of 0.6 cwt. of N per acre. On the available experimental evidence, average potash dressings were about optimal but phosphate fertilizers were used on much of the cereal acreage at rates above the optimum.A third of the nitrogen used on winter cereals was applied in the seed bed in autumn. Due to use of complete fertilizers as top dressings a sixth of the phosphate and a quarter of the potash used on winter cereals were applied in spring top dressings. About half the phosphate and potash fertilizers used in the seed bed were combine‐drilled.Profitable increases in the use of nitrogen on that part of the cereal acreage which receives little or no nitrogen would increase the total cereal yields of England and Wales by about 6%.
The fatty acid composition of milk fats from beef cows fed on different winter rations
Authors: Garton G. A. , Duncan W. R. H. 
Published: November 2006

AbstractThe component fatty acids of four composite milk fat samples from groups of stall‐fed beef cows in the Inverness area were determined by the ester‐fractionation procedure. The milk fat from cows fed on grass silage resembled in composition that from dairy cows at pasture, whilst the milk fats from cows fed wholly or mainly on roots were more saturated; a feature of these fats was their relatively high content of palmitic acid accompanied by a correspondingly low content of oleic acid. In all four milk fats a reciprocal relation was observed between the proportions of oleic acid and palmitic acid present, whilst the proportion of stearic acid in these fats varied directly with their content of oleic acid. The influence of diet on the composition of the milk fats is discussed.
Factors affecting the uptake of phosphorus by crops in south‐east scotland
Authors: Simpson K. 
Published: November 2006

AbstractA series of more than fifty field experiments carried out in south‐east Scotland showed superphosphate to be a more efficient phosphate fertilizer than any other with which it was compared. The apparent recovery of phosphorus by crops showed highly significant correlations with exchangeable calcium (positive), easily‐soluble soil phosphorus (negative), and summer rainfall (positive). The low (apparent) recovery of applied phosphorus in dry seasons appears to be due to the increased yield on the control plots, resulting from a higher availability of soil phosphorus. This may be caused by an increase in soil temperature in dry seasons. The optimum dressing of superphosphate for swedes on phosphate‐deficient soils was approximately 4.5 cwt. per acre.
Flour testing. I.—A comparison of the brabender extensograph, chopin alveograph and simon extensometer methods of testing bread flours with particular reference to the effect of various froms of flour treatment
Authors: Bennett Ruth , Coppock J. B. M. 
Published: November 2006

AbstractAn outline is given of the standard procedures of dough testing on the Brabender, Chopin and Simon instruments and a comparison is made of the essential differences in technique, espicially in the methods of preparation and treatment of the dough. Data from each instrument on several series of flours are compared with baking behaviour. The Flours examined include samples which had been treated in various ways, e.g., with agene, oxidising improvers, etc.The effect of the presence of yeast on the dough is important especially when comparing untreated with treated flours in relation to fermentation time requirements. It was concluded that for reliable testing of bread flours of unknown treatment the technique should ensure that the dough (1) contains the amount of water to bring it to the correct consistency at the end of fermentation, (2) should include yeast, (3) should be allowed at least 3 hours rest before the final moulding and (4) should be given adequate moulding.The Simon technique meets these requirements, and the Brabender technique can be modified to include them. The Chopin apparatus, though useful in studying untreated wheat flours and also in experimental work, does not permit such modifications to be made to its mode of use.
Flour testing. II.—An Alternative Method of Using the Brabender Farinograph and Extensograph for Testing Bread Flours
Authors: Bennett Ruth , Coppock J. B. M. 
Published: November 2006

AbstractA method is described for measuring the water absorption of flour, using a yeasted dough 3 hours after mixing, by determining the minimum mobility on remixing in the Brabender Farinograph. This enables a correction to be applied to derive the water necessary for the dough subsequently stretched on the Extensograph. A yeasted dough is given 3 hours rest before moulding and then a further 30 minutes before stretching. The advantage over the standard method is that untreated and variously treated bread flours are shown in a more correct relation to each other in close agreement with their placings in baking practice.
Deterioration of dehydrated meat during storage. I.—Non‐enzymic deterioration in absence of oxygen at tropical temperatures
Authors: Sharp J. G. 
Published: November 2006

AbstractThe deterioration in quality of dehydrated precooked pork which takes place during storage even in absence of oxygen would appear to be due to a typical carbonyl‐amino browning reaction. The effects of moisture content and temperature on the changes have been studied. The reactive sugar fraction in meat consists mainly of free glucose and glucose‐6‐phosphate. Although the sugar fraction produces a brown discoloration by reaction with either the protein fraction or non‐protein soluble fraction, the characteristic bitter, burnt flavours of stored dehydrated meat are produced only by reaction with the non‐protein fraction.The reaction can be inhibited entirely by storage in nitrogen containing 500 p.p.m. of sulphur dioxide or by removal of the reducing sugar and glucose‐6‐phosphate by fermentation with high concentrations of yeast. Partial inhibition is achieved by fermentation of the free sugars only, by lower concentrations of yeast or by oxidation of the free glucose only, by glucose oxidase.
A chromatographic analysis of the free amino‐acids, organic acids and sugars in flax (Linum usitatissimum)
Authors: Cruickshank I. A. M. 
Published: November 2006

AbstractA chromatographic analysis of the primary metabolic components in the cell sap of flax tissues is described.Thirteen ninhydrin‐reacting compounds were isolated, twelve of which were identified as known amino‐acids. Eight acids were separated, six of which were identified; the other two acid fractions corresponded in chromatographic behaviour with no available known acids. Five sugars were isolated and identified.