bluuebunny/crossref_metadata_2025_split huggingface dataset:
Evolutionary experimentation in horticulture
Authors: Nelder J. A. 
Published: November 2006

AbstractEvolutionary operation (EVOP) was introduced into chemical engineering as a systematic way of improving the performance of a plant by making small changes in the settings of the variables, followed by a movement towards the region of higher output as predicted by the analysis of the results. The process is thought of as continuous and concerned with the optimisation of a particular plant. This paper discusses an analogous procedure in horticulture, whereby evolutionary experiments (EVEX) are performed each year on a small fraction of a crop, the results being used to improve, e.g., fertiliser application on the whole area of the crop in the following year. Results are given for the first 2 years of an evolutionary experiment on self‐blanching celery, and some general questions relevant to the possibilities of EVEX are discussed.
The change in meat pigments in sausage making processes
Authors: Giddey C. 
Published: November 2006

AbstractThe colour of cured meat and sausages depends essentially on the chemical modifications of the natural pigments of animal muscle.This paper deals with the influence of processing on the pigments and the control of their transformation by studying the refletion spectra of the surface of the samples. It is demonstrated that better curing conditions may be obtained by accurate control of the chemical modifications of pigments during the different stages of processing: curing, smoking, drying, etc.The keeping qualities of non‐heated cured meat products (e.g., fermented sausages) depend essentially on the efficiency of the nitrosation process. Incomplete nitrosation of the porphyric pigments increases the sensitivity to discoloration by a Fe2+ → Fe3+ oxidation of the residual native myoglobin.
Studies on the lipids of flour. III Lipid binding in breadmaking
Authors: Daniels N. W. R. , Richmond J. Wendy , Eggitt P. W. Russell , Coppock J. B. M. 
Published: November 2006

AbstractThe proportions of easily extractable (free) lipid and residual bound lipid in dough and bread prepared by three different methods were determined and compared with the proportions of free and bound lipids present in the separate ingredients. Lipid binding increased during mixing to an extent dependent on the rate of dough development employed. The increase in bound lipid observed during dough mixing was due mainly to non‐selective binding of the available triglycerides. Diglycerides and free fatty acids were bound in preference to sterol esters and hydrocarbons, while the selective binding of polyunsaturated polar lipid represented only a small proportion of the observed lipid binding. After baking, the binding of polyunsaturated polar lipid accounted for half the observed increase in bound lipid, which may indicate that such lipids are of much greater significance in understanding the behaviour of bread in the oven than has been suspected hitherto. Nevertheless, this selectively bound polar lipid represents only a small proportion of the total bound lipid existing in dough and bread and is therefore not sufficient to affect significantly the overall fatty acid composition of either the total bound lipid or the remaining free lipid. It would appear that the presence of linoleic acid in a lipid is not sufficient in itself to ensure preferential binding during breadmaking.
The reaction between water‐soluble tree leaf constituents and ferric oxide in relation to podzolisatlon
Authors: King H. G. C. , Bloomfield C. 
Published: November 2006

AbstractSterile aqueous extracts of tree leaves dissolve ferric oxide, and the reaction products are sorbed on residual ferric oxide. Extracts of autumn‐fallen leaves and needles of oak, beech and larch, and picked Scots pine needles, were allowed to react with ferric oxide under conditions in which both the solution and sorption processes may be assumed to go to completion, and the effect on the composition of the extracts was determined. Under these conditions the net excess of solution of iron over sorption was quite small, and polyphenols, sugars, α‐amino acids and carboxylic acids were retained on the ferric oxide.
Initial fungicide deposits on leaves following application of zineb and burgundy formulations by spraying and dipping
Authors: Thomas W. D. E. , Potter L. 
Published: November 2006

AbstractAqueous dispersions of zineb with different surface‐active compounds were applied to leaves by spraying to beyond run‐off and by leaf immersion. Deposits from leaf immersion cannot be assumed to be similar to those from spraying with the same formulation. The deposits retained with increase of wetter concentration in the formulation were more dependent on the leaf type than on the wetter used. Deposits on lower surfaces of leaves were heavier than on upper surfaces.Comparable tests with Burgundy showed that the effect on the deposit of increasing wetter concentration depends also on the active principle used.
Dispersibility of cereal proteins in urea solutions
Authors: Daftary R. D. , Pomeranz Y. 
Published: November 2006

AbstractProtein estimations by the biuret method were highly correlated with Kjeldahl determinations for 87 samples of the seven major cereal grains. The extent of binding of acid orange 12 in a phosphate buffer at pH 1·7 was correlated with the protein content but was affected by non‐specific binding which varied with the tested cereals.Extraction with 3M‐urea at 4° yielded an average of 67·9% protein from wheat, 67·3% from wheat flour, 66·2% from rye, 71·2% from oats, 46·7% from barley, 32·1% from rice, 22·3% from corn, and 24·6% from sorghum. Differences in dispersible proteins seem to be affected by the disaggregating and hydrogen‐bond‐disrupting effect of urea, and seem to be related to amino‐acid composition and functional properties of cereal proteins. The urea‐dispersible protein fraction in wheat flour was higher than in whole wheat.
The assay of annatto preparations by thin‐layer chromatography
Authors: Dendy D. A. V. 
Published: November 2006

AbstractA modified method of measuring the quantity of bixin in annatto (Bixa) preparations is described. Thin‐layer chromatography is used to separate the bixin, which is then assayed spectrophotometrically. The method of separation is very rapid and no less accurate than a paper‐chromatographic method formerly used.
Field experiments on the magnesium requirement of cereals, potatoes and sugar beet in relation to nitrogen and potassium application
Authors: Birch J. A. , Devine J. R. , Holmes M. R. J. 
Published: November 2006

AbstractIn 43 experiments on a range of soils there was little indication that magnesium sulphate applied to the seedbed increased yield of cereals, potatoes or sugar beet. In one experiment only, on potatoes, a very high rate of muriate of potash induced magnesium deficiency. Different rates of ammonium sulphate, compared on cereals only, did not affect crop response to magnesium.The magnesium content of barley foliage and the effects of magnesium sulphate and ammonium sulphate on this content were shown to be related to soil potassium and magnesium levels.
Nutritive value of middle eastern foodstuffs. II.—Composition of pulses, seeds, nuts and cereal products of Lebanon
Authors: Kuzayli M. V. , Cowan J. W. , Sabry Z. I. 
Published: November 2006

AbstractValues were determined for proximate composition and for the energy, calcium, phosphorus, iron, thiamine, riboflavin and niacin content of locally available varieties of pulses, seeds, nuts, grains and grain products. The importance of these foods in the Lebanese diet is discussed.
Phospholipids of marine origin. I.—The hake (Merlucius capensis, castelnau)
Authors: De Koning A. J. 
Published: November 2006

AbstractThe composition of hake flesh and hake liver phospholipids was determined by an hydrolytic procedure and by chromatography on silicic acid. The hydrolytic procedure involved determination of lecithin‐choline, sphingornyelin‐choline, lyso lecithin‐choline, ethanolamine, serine, myo‐inositol and the average equivalent weight of the liberated fatty acids.The composition of the flesh and liver phospholipids was very similar, the latter contained more sphingomyelins and cardiolipins at the expense of phosphatidyl choline. Phospholipid fatty acids had a markedly higher equivalent weight and unsaturation than the corresponding non‐phosphorylated lipid fatty acids. The cephalin fractions contained more long chain polyunsaturated fatty acids, more stearic acid and less palmitic acid than the phosphatidyl choline fractions. Sphingomyelins were particularly rich in lignoceric and nervonic acid.
Phospholipids of marine origin. II.—The rock lobster (Jasus lalandii)
Authors: De Koning A. J. , McMullan K. B. 
Published: November 2006

AbstractThe composition of rock lobster roe and hepatopancreas phospholipids was determined by chromatography on silicic acid and by an hydrolytic procedure. Rock lobster roe phospholipids were similar in composition to those of hen egg yolk except for the very low content of lysophosphatides. Rock lobster hepatopancreas phospholipids were similar in composition to hake flesh phospholipids.Fatty acids from the phospholipids and the non‐phosphorylated lipids of both roe and hepatopancreas had the same average equivalent weight and unsaturation; the fatty acid composition showed a close resemblance. Large differences, however, were observed in the fatty acid composition of the phosphatidyl choline and cephalin fractions, the latter containing more of the polyunsaturated fatty acids.
The influence of pH on the metabolism of arginine and lysine in silage
Authors: Macpherson H. T. , Violante P. 
Published: November 2006

AbstractThe production of rapidly acidifying laboratory silage provides support for the hypothesis that rate of fall of pH in the early stages is the vital factor in the preservation of free arginine and lysine produced in ensilage, inhibiting the extensive decarboxylation which occurs under conditions of more gradual production of acid and of high pH.
Damage to honey bee colonies (Apis mellifera) by insecticides in Great Britain, 1956–65
Authors: Needham P. H. , Solly S. R. B. , Stevenson J. H. 
Published: November 2006

AbstractMethods are described for detecting insecticides in dead bees. Bees received by the Chief Bee Advisory Officer of the Ministry of Agriculture, Fisheries & Food have been analysed by these methods and it is evident that each year some are killed by insecticides. Most such happenings are in Eastern England and are caused by spraying, especially from the air, with organo‐phosphates to control aphids on pea and bean crops. The use of poison baits to kill wasps is another cause. Such happenings could mostly be prevented by taking a few elementary precautions.
Storage life of vacuum‐packed iced trout. II.—Influence of radiation pasteurisation
Authors: Jørgensen V. , Hansen Poul 
Published: November 2006

AbstractIrradiation of vacuum‐packed gutted trout to doses of 200, 100 and 50 krads at 0° produced no immediate effect upon the flavour of trout after cooking. The eating quality decreased steadily independent of dose in subsequent ice storage. The irradiated fish were still edible after 4 weeks' storage but their quality as a first class food was retained for about 3 weeks only. At the 200‐krad dose a total viable aerobic count of 1 million per g was not reached within 4 weeks. At doses of 100 and 50 krads this count was reached after 26 and 23 days, respectively. Non‐irradiated fish which spoiled in the third week of storage reached a count of 1 million per g after 15 days.
Analysis of crops and soils for residues of diethyl 1‐(2,4‐dichlorophenyl)‐2‐chlorovinyl phosphate. i.—development of method
Authors: Beynon K. I. , Davies L. , Elgar K. , Stoydin G. 
Published: November 2006

AbstractMethods have been developed for the analysis of residues of a new soil insecticide, diethyl 1‐(2,4‐dichlorophenyl)‐2‐chlorovinyl phosphate (SD 7859, Birlane*) in a range of crops and soils. Enzyme inhibition procedures using plasma and fly‐head cholinesterases and gas‐liquid chromatography (GLC) can be used for the measurement of Birlane in crop and soil extracts down to a level of 0·01 μg/ml which corresponds to 0·02 ppm in the original sample at the normal sample/solvent ratios that are used.Treated soils may be stored for at least one month at −10° without decomposition of the Birlane residues and Birlane in solvent extracts is stable for at least one month at 0°. Extraction procedures have been investigated using chloroform and acetone‐hexane mixtures with different extraction times.Recoveries of Birlane average 95% from soils at the 0·2‐1·0 ppm level and average 100% from a range of crops at the 0·05‐0·10 ppm level. Without clean‐up, blank values of soil extracts can approach 0·2 ppm (using GLC) but are generally 0·05 ppm or less in crops apart from carrots. The interference, however, can readily be removed using column chromatography.
Analysis of crops and soils for residues of diethyl 1‐(2,4‐dichlorophenyl)‐2‐chlorovinyl phosphate. II.‐Results
Authors: Beynon K. I. , Davies L. , Elgar And K. 
Published: November 2006

AbstractCrops and soils from field trials in 1963 and 1964 in the U.K. and Germany have been analysed for residues of the insecticide diethyl 1‐(2,4‐dichlorophenyl)‐2‐chlorovinyl phosphate (Birlanet, SD 7859). Residues of Birlane in turnips, cabbages, potatoes and white radish were less than 0·05 ppm when harvested 8‐29 weeks after soil applications at 4‐8 lb/acre. Residues in carrots were generally less than 0·05 ppm but were near 0·1 ppm in some mature carrots harvested from soil 17‐26 weeks after application of granules at 8 lb/acre.The initial half‐life of Birlane in soils varied from 2 weeks to more than 23 weeks depending on the soil type, the formulation, and the dosage level.Residues of the trichloroacetophenone that would result from the hydrolysis of Birlane could not be detected in crops and the limit of detectability was 0·02 ppm. Up to 0·1 ppm of the ketone could be detected in peat 15 weeks after application of Birlane at 8 lb/acre.
The treatment of meats with ionising radiations. XII.—effects of ionising radiation on the amino acids of meat protein
Authors: Rhodes D. N. 
Published: November 2006

AbstractThe amino‐acid composition of meat protein was measured by ion‐exchange chromatography after acid hydrolysis. No significant change in the proportion of any ninhydrin‐reacting component was found when the meat was exposed at 0° to γ‐radiation at dose levels of 5 or 20 Mrads, with the exception of ammonia. These results confirm that the nutritional quality of meat protein is not impaired by doses of radiation likely to be used in practice.
Fingerprinting raspberry cultivars by empirical paper chromatography
Authors: Haskell G. , Garrie J. B. 
Published: November 2006

AbstractLeaves of standard clones of three old‐established raspberry cultivars and four recent Malling ones have been examined by two‐way paper chromatography, the aim being to fingerprint them empirically by their flavonoid spots and spotting patterns which probably reflect their genotypes. There may be slight seasonal phenotypic affects on manifestations of the minor components. Only Lloyd George is readily distinguishable. An ‘identi‐key’ to the spotting components shows how to separate the four Malling cultivars, and a method is provided which demonstrates how to identify a suspected Malling cultivar. An affiity index is calculated to reveal the possible degree of relationship between any two cultivars. Two‐way flavonoid spotting is a useful adjunct to the morphological description of a raspberry cultivar in providing more critical indentification.
The chemical assay of limonin, the bitter principle of oranges
Authors: Chandler B. V. , Kefford J. F. 
Published: November 2006

AbstractA method is presented for the determination of limonin, the bitter principle of oranges, based upon selective extraction and conversion to the dinitrophenylhydrazone, which is separated by thin‐layer chromatography for estimation by spectrophotometry. The method can be used as a routine procedure for the study of variations in the limonin content of oranges and processed juices. Some examples are given of its application to the study of the problem of bitterness in orange juice.
The paste viscosities of wheat starch and flour‐water mixtures on cooking. I.—An intercomparison of the Hagberg Falling Number, Brabender Amylograph and α‐Amylase Activities of Australian and English Flours
Authors: Hutchinson J. B. 
Published: November 2006

Abstract48 flours milled from English and Australian wheats were selected for low α‐amylase activity (0.01‐0.24 Jongh units) and their pasting properties compared by means of the Brabender amylograph. Determinations of α‐amylase made by Jongh's method showed fairly good agreement with the amylograph maxima. Hagberg falling numbers showed a much poorer agreement with the amylograph and Jongh results. Flour apparently contains some α‐amylase which is not extracted by the Jongh procedure, but which affects the amylograph results. Silver nitrate completely suppresses the a‐amylase activity in the amylograph and thereby causes a marked improvement in the pasting behaviour of flour. Secondary differences in pasting behaviour between individual flours persist after treatment with silver nitrate and these are as yet unexplained.
The reaction of wheat proteins with sulphite. II.—The accessibility of disulphide and thiol groups in flour
Authors: Stevens D. J. 
Published: November 2006

AbstractThe disulphide groups of flour which are accessible for reaction with sulphite, have been measured at different concentrations (0–8 M) of urea. The content of thiol groups has also been determined over the same range of urea concentrations. Results are given for two flours which yield doughs of widely different rheological properties. The accessibility of disulphide groups in the stronger flour showed a greater response to increasing urea concentration, and reached a maximum at a lower urea concentration than did the weaker flour. The results are discussed in relation to current theories of the mechanism of dough formation, involving protein thiol‐disulphide interchange reactions.
Variations in ascorbic acid content of gramineae during germination and the effect of β‐ and γ‐ radiation
Authors: Barakat M. Z. , Abdel‐Wahab M. F. , Megahed Y. M. 
Published: November 2006

AbstractThe ascorbic acid content of three types of Gramineae, viz., Triticum vulgare, Hordeum vulgare and Zea mays (Nab El‐Gamal and Beladi), is given and also the average variations in the seeds during germination are shown.The effects on the seedlings of β‐irradiation emitted from small doses of radioactive H332PO4 as well as by irradiation with 131 I, are investigated.
Factors influencing the drained weight, texture and other processing characteristics of canned strawberries
Authors: Bradley B. F. 
Published: November 2006

AbstractThe influence of variety, spin cooking and vacuum closing on the quality of canned strawberries was investigated. The characteristics observed were drained weight, pH, acid concentration and texture.A new variety named Majestic had significantly higher drained weight, acid concentration, pH and texture than Phenomenal, the major variety grown in Queensland. It also had a higher drained weight value when grown in one particular area.With the Phenomenal variety, spin cooking, compared with rotary atmospheric cooking, gave a significantly higher drained weight. In addition, the fruit retained its shape and did not collapse to the same extent.For both varieties vacuum closing gave significantly higher drained weight and acid concentration in the drained syrup than steam‐flow closing methods.
The effect of heat and other factors on whole egg and its constituents
Authors: Parkinson T. L. 
Published: November 2006

AbstractPublished work on the effects of heat and storage on egg white and some of its constituent proteins is reviewed; this is mostly devoted to studies of the heat denaturation of ovalbumin. Papers on egg yolk and its constituents cover investigations on ‘gelation’ and autoxidation, and a few studies on the effects of heat, storage in the frozen state and mechanical treatment of whole egg are reported.
Constitution of leguminous seeds VI.—The cookability of field peas (pisum sativum l)
Authors: Rosenbaum T. M. , Henneberry G. O. , Baker B. E. 
Published: November 2006

AbstractCookability tests (single pea puncture) and phytic acid and calcium analyses have been performed on individual peas selected from two samples of field peas (Pisum sotivum). One sample (Avion brand) was judged by the supplier to have good cooking and the other sample (3CW brand) to have poor cooking qualities.There was a significant correlation between the cookability of individual peas (seed coats removed) and their phytic acid content when the peas were cooked in distilled water. There was no such correlation between cookability and calcium content, but there was a correlation between cookability and the ratio of the calcium contents to the phytic acid contents of the peas. The difference between the average cookability of Avion peas and 3CW peas in water containing calcium does not appear to be related to differences in the average phytic acid or calcium contents of the two samples.
The rôle of buffer salts in non‐enzymic browning
Authors: Saunders J. , Jervis F. 
Published: November 2006

AbstractA technique of heat‐processing solutions in sealed jars has been used to study non‐enzymic browning, particularly with regard to the effect of added buffer salts. This technique facilitates the simultaneous examination of a larger number of solutions and permits the use of higher temperatures than would otherwise be possible.It has been shown that systems containing a reducing sugar, an amino‐acid and a buffer salt in solution must be regarded as triple systems, there being in most cases a well defined optimum ratio of any two components of the system. It also appears that salts of carboxylic acids have no unique browning properties, the effects of both organic and inorganic buffer salts being approximately additive provided that direct reaction with the sugar cannot occur.The importance of buffer salts as general acid‐base catalysts is stressed. Their buffering action against acid reaction products is also discussed.
Binding and extractability of wheat flour lipid after dough formation
Authors: Wootton M. 
Published: November 2006

AbstractObservations that lipids normally extracted from flour with nonpolar solvents become bound upon dough or gluten formation have been confirmed. Lipids bound in this way can be extracted by solvents of high dielectric constant and by mixtures of some alcohols with solvents containing donor hydrogen atoms. Low molar volume of solvent, in general associated with high dielectric constant, also leads to good extraction of bound lipid. Ethanol/ether/water (2:2:1) was the most efficient of the solvents tried and appeared to give almost complete extraction of lipid from flour.The reported reduction of lipid bound in dough containing salt has been investigated further and it was found that lipid binding decreased with added salt up to about 4% of flour weight. Doughing and lipid‐binding occur when flour is mixed with solvents of high dielectric constant as well as with water.
The influence of grinding and sieving on the nutritive value of herringmeal for chicks
Authors: Laksesvela B. , Olsen S. , Utvik A. 
Published: November 2006

AbstractThe grinding of a herringmeal may be both significantly too coarse and too fine for chicks. Particles falling between U.S. Sieve Series Nos. 16 and 50 (respective openings 1·19 and 0·297 mm) appeared to be best.