bluuebunny/crossref_metadata_2025_split huggingface dataset:
Contribution of egg yolk lipoproteins to cake structure
Authors: Kamat V. B. , Lawrence G. A. , Hart C. J. , Yoell R. 
Published: November 2006

AbstractMacromolecular integrity of egg yolk lipoproteins is an essential prerequisite towards retaining cake quality of Madeira cakes and fatless sponges. In Madeira cakes, the low density lipoprotein of yolk is the major determinant of yolk function. In fatless sponge‐cake making, it assists aeration and foaming. The high density yolk lipoprotein inhibits aeration but helps to retain air whipped in by other egg constituents. Implications of these findings are discussed in terms of possible modes of action of lipoproteins during cake making.
Studies on nucleotides and related compounds in plants. IV. Synthesis of N6‐benzyladenosine phosphate derivatives of possible relevance to starch grain formation
Authors: Duncan H. J. 
Published: November 2006

AbstractThe chemical synthesis of gramme quantities of a range of N6‐substituted adenine nucleotides (cytokinins) required primarily for studies on starch grain biosynthesis is undertaken. The direct conversion of preformed samples of AMP, ADP, ATP, ADP‐N‐acetylglucosamine and ADP‐mannose is successfully accomplished in yields ranging from 19 to 35% using DEAE‐cellulose and 70% aqueous methanol solutions of ammonium carbonate for their isolation from original nucleotide material.For the synthesis of N6‐benzylADP‐α‐glucose and N6‐benzylADP‐β‐glucose recourse had to be made to the morpholidate procedure and the products were thus obtained in yields of 42 to 48% as isolated from DEAE‐cellulose with 70% aqueous methanol solutions of ammonium acetate at pH 5.The substituted adenine compounds were treated with the potato tuber preparation shown previously, to mobilise adenine from a range of adenine nucleotides. As with other nucleotides tested dephosphorylation readily occurred, but cleavage of the nucleoside releasing N6‐substituted adenine could not be detected, thus emphasising the specificity of the adenyl‐cleaving activity of the potato tuber preparation.
Rapeseed meal. IV. Continuous water extraction and short‐term feeding studies in rats with the detoxified product
Authors: Ballester Digna , Rodríguez Betty , Rojas Mirna , Brunser O. , Reid A. , Yáñez E. , Mönckeberg F. 
Published: November 2006

AbstractA continuous two‐hour water extraction procedure is proposed instead of the former 14‐hour method to remove the thioglucosides from rapeseed presscake meal (RSM). This new procedure produced a complete removal of isothiocyanates (ITC) and a reduction of 97% in oxazolidinethiones (VTO). Net protein utilisation (n.p.u.) increased from 40 to 69% and protein efficiency ratio (p.e.r.) from 0.8 to 1.94. The detoxified material showed a satisfactory growth‐promoting capacity for the rat at the level of 10% dietary protein. It did not cause hypertrophy of the thyroid, as compared to the untreated meal, but it produced histopathological damage of variable intensity to this gland. It also caused a slight increase in the size of the liver although the histology of this organ does not show signs of damage. The importance of the minimal residual VTO content in the washed rapeseed meal upon the effect of thyroid histology is discussed and the presence of substances other than VTO and ITC which could be responsible for such adverse effects is postulated.
The influence of dietary copper concentration on hepatic copper in the duckling and the chick
Authors: Wood Eric C. , Worden Alastair N. 
Published: November 2006

AbstractFollowing a field outbreak, in which many ducklings were lost after being fed an otherwise conventional diet containing over 200 parts/million copper, a series of small trials were conducted in which diets high in copper were fed to Khaki Campbell ducklings and to Light Sussex × Rhode Island Red chicks. The only losses that occurred were on days following weighing days, but the domestic duckling was found to accumulate copper in its liver to a much greater degree than the domestic chick, the results in this respect resembling those of Beck on the young muscovy.Species variation in dietary copper uptake, distribution and toxicity are discussed.
Sulphite‐binding power of wines and ciders. II. Theoretical consideration and calculation of sulphite‐binding equilibra
Authors: Burroughs Leonard F. , Sparks Arthur H. 
Published: November 2006

AbstractThe Law of Mass Action is used to explain the SO2‐binding behaviour of carbonyl compounds in wines and ciders and to calculate the contribution of each carbonyl compound to the SO2‐binding power of the system. On a model wine the calculated graph of bound SO2 with increasing concentration of free SO2 agreed closely with experimental determinations. Fractionation of the model wine on a column of Dowex 1 (bisulphite) gave good recoveries (95 to 103.5%) of the individual components.
The effects of soil management systems on the chemical composition and quality of apples. I. Golden delicious apples
Authors: Gormley Ronan , Robinson David , O'Kennedy Niall 
Published: November 2006

AbstractThe effects of six methods of soil management on quality of Golden Delicious apples were studied in the seasons 1968 to 1971. Tests done included soluble solids content, colour by reflectance and texture using a shear press. Results indicated that this cultivar was sensitive to the different methods tested. Trees growing on soil maintained weed free by herbicide applications produced the highest yield in each season and the fruit, although green, were of acceptable quality. In 1969 and 1971 fruit from trees in grass plots was generally of higher quality than that from non‐grass plots but in 1970 the reverse was the case.Results of taste panel tests indicated that there was a positive correlation between soluble solids content and panel response. In two years there was a negative correlation between panel response and yield.Tests on ripening green Golden Delicious on the tree by delaying picking for 21 days beyond the normal harvest date showed that quality deteriorated significantly during the period. Storage of green fruit at 20°C for 17 days had a beneficial effect on colour and flavour but texture was adversely affected. These tests were done in one season only.
Changes in the carbohydrate constituents of yam tuber (dioscorea rotundata, poir) during growth
Authors: Ketiku A. O. , Oyenuga V. A. 
Published: November 2006

AbstractThe amounts of sugars, starch, hemicellulose and cellulose in yam tubers were estimated at different stages of maturity and in yam tuber (“EgbodO”) sections. Maltose, sucrose, glucose and fructose were the free sugars identified in the ethanolic extracts of the yam samples. Sucrose formed the bulk of the total sugars. The “bottom” portion of the “Egbodo” yam tuber was richer in total sugars (4.9%) than either the “middle” (1.8%) or the “head” (2.4%) regions. Starch accounted, respectively, for 60, 77 and 78% of total carbohydrates in the “bottom”, “middle” and “head” regions of the “egbodo” yam tuber. A peak value of 84% starch was obtained 6 months after planting the yam setts. Its decrease to 64% at 8 months has been partly attributed to reduced photosynthetic activity through yellowing and subsequent loss of leaves. The sum of cellulose and hemicellulose, regarded as non‐available carbohydrates was less than 7% of the total carbohydrates. The linear fraction, amylose, formed about 17.8% of the starch prepared from whole yam tubers of varying maturities, and from yam tuber sections, the remaining being amylopectin. The observed amylose and amylopectin values did not vary significantly over the period of observation. These amylose and amylopectin fractions had iodine affinities of 17 and 0.1%, respectively.
Fatty acids in wheat varieties consumed in Bangladesh
Authors: Choudhury Kamal , Rahman M. M. 
Published: November 2006

AbstractContent of ether extractable fat in 6 wheat varieties, consumed in Bangladesh, ranged between 0.9 and 1.9 % of the dry weights. Three saturated and 5 unsaturated fatty acids were detected in these fat extracts by g.l.c. Linoleic acid was major in the fat from Indus‐66, Nortino‐67 and IP‐32, and minor for the other 3 varieties. Stearic acid was major for the fat from Dirk, Mangla‐68 and Sonora‐64, and minor for the rest. In the former three, the major acids in descending order of abundance were linoleic (41 to 60 %), palmitic (21 to 30 %) and oleic (16 to 26 %). In the later three, this order was oleic (29 to 53 %), palmitic (27 to 41 %) and stearic (13 to 23 %). The unsaturated by saturated fatty acid ratios were above 2 in former group, and below 2 in the later. Palmitic by oleic acid ratios were less than 1 in the former group and about 1 or 2 in the later.
Pectic substances in onion and garlic skins
Authors: Alexander M. M. , Sulebele G. A. 
Published: November 2006

AbstractPectic substances from onion (white and red varieties) and garlic skins were isolated by extraction with ammonium oxalate. White onion and garlic skins were found to contain 11 to 12% pectin which can be recovered as a by‐product in the dehydration industries.Characterisation of these pectic substances in terms of jelly grade, molecular weight, degree of esterification, methoxyl and uronide content was attempted. Pectins from white onions were superior to red onions in terms of jelly grade. Both types of onion pectins appeared to be of the rapid set type while the garlic skin pectin was of the medium set variety. Equivalent weight, methoxyl content and degree of esterification by themselves did not give any clear indication of pectin grade. Intrinsic viscosity values gave good correlation between jelly grade and molecular weight.The pectic substances from garlic skin differed from onion skin in certain respects and most remarkably in its viscosity behaviour.
Lipids of potato tubers. 1. Lipid and fatty acid composition of tubers from different varieties of potato
Authors: Galliard T. 
Published: November 2006

AbstractTubers from 23 varieties of potato were obtained at harvest and analysed for total lipid content, lipid composition and distribution of component fatty acids. The total lipid content was similar for all varieties (approx. 0.1% of the fresh weight) and no significant differences were observed between varieties in the individual lipid components. The polyunsaturated fatty acids, i.e. linoleic and linolenic acids, represented 51 to 60 and 13 to 24%, respectively, of the total fatty acids. An inverse relationship between linoleic acid and linolenic acid was observed resulting in a very similar proportion of the combined polyunsaturated fatty acids for all varieties (70 to 76% of total fatty acids). The results are discussed in relation to the role of lipids in the potato tuber.
Identification and measurement of 2,3‐butanediol in silage
Authors: Fennessy P. F. , Barry T. N. 
Published: November 2006

Abstract2,3‐butanediol was identified in silage extracts using gas chromatography and mass spectrometry. It was present in stacks of untreated and formaldehyde‐treated silage in concentrations of 2.4% of the dry matter.
Uptake and distribution of added selenite and selenate by barley and red clover as influenced by sulphur
Authors: Gissel‐Nielsen Gunnar 
Published: November 2006

AbstractThe uptake of added Se from selenite and selenate by barley and red clover was investigated in a pot experiment. Much more of selenate than of selenite was taken up but the Se concentrations in the plants declined more with time when selenate was the source. Increasing sulphate addition to the soil decreased the uptake of Se from selenate greatly and from selenite to a lesser extent. The ratio Se in the roots/Se in the tops shows that Se is more readily translocated from the roots when taken up from added selenate than from selenite.On the basis of these and other investigations it is concluded that selenite is a better source than selenate when the Se concentration in the plants has to be raised to a level sufficient for livestock nutrition.
Oxidation of methionine and cystine in foods treated with hydrogen peroxide
Authors: Slump P. , Schreuder H. A. W. 
Published: November 2006

AbstractThe damage to sulphur‐containing amino acids in two experimental samples of casein and fish meal treated with hydrogen peroxide was studied. Methionine, cystine (cysteine), methionine sulphoxide (according to Neumann), methionine sulphone and cysteic acid contents were determined chemically. The nutritive value of proteins was determined biologically.In the treated samples, methionine appeared to be oxidised almost completely. The major part was oxidised to the methionine sulphoxide level. Both treated samples contained methionine sulphone and cysteic acid. It was noted that the percentage of total sulphur‐containing amino acids being oxidised to methionine sulphone and cysteic acid was about the same as the percentage decrease in n.p.u.The results suggest that peptide‐bound methionine sulphoxide is as available as peptide‐bound methionine.
Swelling behaviour of lamellar phases of saturated monoglycerides in aqueous systems
Authors: Krog Niels , Borup A. P. 
Published: November 2006

AbstractThe water‐absorption capacity of the lamellar mesophase, which is an important physical state for the function of monoglycerides in various food systems, can be greatly increased by incorporating small amounts of ion‐active components into the lipid bilayer of the lamellar system. This can be done by neutralising the free fatty acids present in industrial monoglycerides or by adding other surface active substances having ionic properties. Non‐ionic surfactants have no influence on the swelling of the lamellar phase, even though they may be strongly hydrophilic in character. The presence of salts in the water decreases the swelling capacity of monoglycerides. Gel phases of neutralised monoglyceride‐water systems are stabilised by ionic surfactants in the bilayer, but not by non‐ionic surfactants.
Chemical composition of unripe (green) and ripe plantain (musa paradisiaca)
Authors: Ketiku Adegboyega O. 
Published: November 2006

AbstractThe proximate chemical composition, the carbohydrate constituents and the amino acid make‐up of green and ripe plantain were determined. The quantity of total sugars considerably increased during ripening from 3.0 to 31.6% in the peel and from 1.3 to 17.3% in the pulp while starch concentration decreased from 50 to 35% and from 83 to 66% in the skin and the pulp, respectively. The skin was richer in cellulose (10%) and hemicellulose (13%) than the pulp which had 1.4% cellulose and 1.3% hemicellulose. The pulp protein was abundantly rich in arginine, aspartic acid and glutamic acid. Methionine was present in the lowest amount with tryptophan and cystine conspicuously being absent.
Relationship between the flavanol composition of fresh tea shoots and the theaflavin content of manufactured tea
Authors: Hilton P. J. , Palmer‐Jones R. 
Published: November 2006

AbstractUnder field conditions, where the phenolic composition of shoots of tea varied under the effect of seasonal, genetic and agronomic factors, the level of theaflavins produced by these shoots during fermentation was highly correlated to the concentration of (−)‐epigallocatechin in the shoots.
A collaborative study on the determination of available lysine in feeding stuffs
Authors: Milner C. K. , Westgarth D. R. 
Published: November 2006

AbstractThe methods of Carpenter1 and Roach, Sanderson and Williams2 for the determination of available lysine have been compared in two collaborative studies involving eight laboratories. The feeding stuffs used were: fish meal and groundnut meal in Trial 1 and soya bean meal, sunflower meal, a commercial mixed feed and wheat meal in Trial 2.There was no statistically significant difference between the two methods in terms of their overall means for any of the materials studied, though for mixed feed the values by Carpenter's method tended to be smaller. Inter‐laboratory standard deviations for available lysine were generally greater by Carpenter's method, but significance was established only in the case of wheat. ‐Some of the problems encountered in both methods are discussed.
Changes in ethylene and CO2 during the ripening of apples
Authors: Reid M. S. , Rhodes M. J. C. , Hulme A. C. 
Published: November 2006

AbstractThe internal concentrations and production of both ethylene and CO2 were measured during the maturation and ripening of Cox's Orange Pippin apples. Within 12 hours of the onset of the respiration climacteric there was no measurable increase in the production of ethylene and the data indicate that the increase in ethylene production is synchronous with the increased CO2 production that marks the start of ripening. It therefore appears that a factor other than a change in the rate of ethylene production determines the time at which apples commence ripening.
Separation and analysis of organic‐bound and inorganic arsenic in marine organisms
Authors: Lunde Gulbrand 
Published: November 2006

AbstractA method for the separation of stable arseno‐organic compounds from inorganic arsenic and the subsequent determination of both forms of arsenic is described. The separation is based on volatilisation of inorganic arsenic as arsenic trichloride by addition of hydrochloric acid to 6.6 N and subsequent removal by distillation at 100 °C. Remaining arsenic is bound in arseno‐organic compounds that are stable under these conditions.Total arsenic in the samples analysed is reduced by 0.5 to 3 parts/million by this treatment. Determination of arsenic was performed by neutron activation and X‐ray fluorescence.
Effect of dietary iron on the colour and pigment concentration of veal
Authors: Macdougall D. B. , Bremner I. , Dalgarno A. C. 
Published: November 2006

AbstractThe colour and pigment concentration of muscles from veal calves whose dietary iron intake was 10, 40 and 100 μg/g milk powder were measured. The colour was related to pigment content which was related to the dietary iron concentration and anatomical location of the muscle. The myoglobin content of veal from calves receiving 100 μg Fe/g was twice that of veal from calves receiving 40 μg Fe/g but there was no difference in myoglobin content between 10 and 40 μg Fe/g. Calves receiving 10 μg Fe/g contained less haemoglobin in their blood. The lightness of cooked veal was found to be linear with the lightness of the raw, with little change in saturation but a large change in hue.
Effect of different levels of propionic acid on the growth of Micropolyspora faeni (A.94) and Thermoactinomyces vulgaris (A.64)
Authors: Pizarro Esteban A. , Davies Mervyn H. , Warboys Ivan B. 
Published: November 2006

AbstractThe effects of propionic acid incorporated in agar and on filter paper discs on the growth of Micropolyspora faeni (A.94) and Thermoactinomyces vulgaris (A.64) showed different results between the two methods of testing, with agar showing total inhibition of both micro‐organisms even at the lowest level of acid (0.1%). The extent of diffusion of propionic acid from filter paper discs was significant up to 2.5% acid level beyond which there was no significant effect on pH changes in the surrounding medium. Both organisms varied in their degree of sensitivity to propionic acid and to pH. Both organisms grew at a pH of 6.5 and at all acid levels between 0.01 and 0.5%.
The fatty acid composition of the lipids from two species of hake
Authors: Wessels Jacobus P. H. , Spark Andrew A. 
Published: November 2006

AbstractThe fatty acid composition of lipids extracted from the livers, muscle and skin of two hake species Merluccius capensis and M. paradoxus were studied. In one instance a comparison was made between the fatty acid composition of the phospholipid and triglyceride fractions of the lipids.In pre‐spawning fish there appears to be a tendency for M. capensis to have fat of higher unsaturation than M. paradoxus. The only consistent species difference found was the high level of unsaturation of skin lipids relative to muscle lipids in M. paradoxus, a species living at greater depth and lower water temperatures.The major saturated fatty acid in hake lipids is that with 16 carbon atoms, the major monoenoic acid the one with 18 carbon atoms, while C22:6 is the dominant polyenoic fatty acid and C20:5 the second most plentiful in hake lipids.Phospholipids form a small proportion of the lipid from dark muscle. They are particularly rich in the fatty acids C16:0 and C22:6.
Aspects of vegetable structural lipids. I. The lipids of leaf protein concentrate
Authors: Hudson B. J. F. , Karis I. G. 
Published: November 2006

AbstractLeaf protein concentrates contain 10% or more of lipids which have been analysed in detail with a view to establishing both the classes of lipid present and their component fatty acid profiles. Variable factors such as the species of crop, its degree of maturity and the cellular origin of the concentrate fraction have been shown to have a quantitatively important influence on lipid patterns and on yields.
Major constituents of fusel oils distilled from Australian grape wines
Authors: Connell D. W. , Strauss C. R. 
Published: November 2006

AbstractFusel oils from Australian grape wines (Vine sp. Vitis vinifera) have been found to consist substantially of ethanol, n‐propanol, isobutanol (2‐methyl‐1‐propanol), isoamyl alcohol (3‐methyl‐1‐butanol) and active amyl alcohol (2‐methyl‐1‐butanol). In addition there are present large numbers of aliphatic esters, believed to be of considerable importance to grape brandy and spirit flavour and quality. The quantities and occurrence of these esters have been found to follow a systematic pattern. The major esterified alcohols are related to the free alcohols present and the major esterified acids occur as a series of acids of even carbon number with a maximum concentration at the n‐decanoic acid. These relationships provide a basis for calculating the approximate ester composition of fusel oil.
Amylase isozymes of oats (Avena sativa L.)
Authors: Smith James B. , Bennett Michael D. 
Published: November 2006

AbstractAmylase isozymes were studied in six varieties of Avena sativa L. using agar gel electrophoresis. Three distinct zymograms were detected in aqueous extracts of endosperm of 4 to 5‐day old seedlings. No intravarietal variation was observed. These results indicate that amylase zymograms may be useful markers for helping in the identification of oat varieties. Using the varieties Maris Tabard and Maris Titan it was found that all the isozymes in 4 to 5‐day old seedlings, except one, had the properties of α‐amylase. The zymograms of extracts from ungerminated grains of these two varieties, although apparently identical to those of 4 to 5‐day old seedlings, differed in that all the α‐isozymes in the former were found to be heat labile whereas in the latter they were heat stable.
The mineral composition of apples. XI. An extraction technique suitable for the rapid determination of calcium, but not potassium and magnesium, in the fruit
Authors: Perring Michael A. 
Published: November 2006

AbstractPractically all the calcium could be extracted from apple tissue, provided that particle size was reduced initially by a blending procedure, by heating with 6 N‐hydrochloric acid for 10 min. Tests with commercial samples indicated that including the time required to remove the seeds, a determination of calcium could be completed within 45 min of receiving a sample of 20 apples.Potassium, phosphorus and hydrochloric acid were the main factors interfering with the determination of 0.25 to 1.25 parts/million of calcium in solutions similar to those of apple ash or extracts by emission in a flame spectrophotometer. Average proportions of these and the other main constituents of the ash were added to standard calcium solutions to overcome interferences in routine analyses after dry ashing or extraction with hydrochloric acid.Recoveries of potassium and magnesium were low when the extraction procedure was used.