bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes during ensilage in the nitrogenous components of fresh and additive treated ryegrass and lucerne
Authors: Ohshima Mitsuaki , McDonald Peter , Acamovic Tom 
Published: November 2006

AbstractThe changes in the major nitrogenous components of herbage during the ensilage of lucerne and Italian ryegrass, with and without the addition of 85% formic acid and 40% formaldehyde at the rates of 3.2 and 7.4 g kg−1 fresh herbage respectively, were studied. Both herbages were of similar amino‐N composition except for asparagine which was about 10% of total nitrogen (TN) in lucerne and only 0.2% of TN in Italian ryegrass. After 90 days ensiling about 90% of the sum of protein‐, peptide‐, amino‐ and amide‐N was preserved in the additive‐treated silages while only 58% was recovered in the untreated lucerne (butyrate) silage. Recoveries of these compounds in the untreated ryegrass (lactate) silage was 83%. In the butyrate silage, the branched chain amino acids, valine, leucine and isoleucine were well preserved. In addition to these, proline, phenylalanine, glycine, methionine and threonine were well preserved in the lactate silages. Both the untreated silages contained more alanine than in their original respective herbages. Most of the losses from the amine‐forming amino acids were recovered as their corresponding amines. Alpha‐amino butyric acid and δ‐amino valeric acid were found in both the untreated silages and the quantity present was dependent on the silage quality. In both the additive‐treated silages, recoveries of amino acids, other than sulphur amino acids, lysine, histidine, tyrosine and tryptophan, were ca 90% or greater. The losses of these amino acids, excluding the sulphur amino acids, can be attributed mainly to the direct effects of formaldehyde in preventing their estimation following freeze drying or acid hydrolysis.
A comparison of the effectiveness of organic polymers as soil anti‐crusting agents
Authors: Ronald Page E. , Quick Martin J. 
Published: November 2006

AbstractUsing a soil known to form a crust in the field in certain weather circumstances, a number of organic polymers were tested for their soil conditioning properties. A penetrometer method was used to measure the strength of the crust formed under standard laboratory conditions of simulated rain and sunshine. The substances were compared with an established soil conditioner, poly(vinylalcohol) (PVA) of molecular weight 80 000. The crust strength of Bridgnorth soil sprayed with 54 kg ha−1 of this PVA as a 1% solution was 21% of that of untreated soil. PVA with a molecular weight of 22 000 applied at the same rate actually increased crust strength to 142%; at 216 kg ha−1 it reduced the strength to 46%. A hydroxyethylcellulose, Natrosol 250 HHR, at 54 kg ha−1 reduced crust strength to 18%. Certain polyacrylamides were almost as effective, but the solutions were viscous and therefore difficult to apply. The carboxymethylcellulose preparations tested were poor soil conditioners; the best at 54 kg ha−1 reduced crust strength only to 43%; the effect was not simply a function of molecular weight. Guar gum, the only natural product tested, had little anti‐crusting action, and two of its hydroxyethyl derivatives also performed poorly.
The effect of dietary antibiotics on protein and energy metabolism in rats: Possible significance of the gut microflora
Authors: Eggum Biørn O. , Fekadu Makonnen , Wolstrup Jens , Sauer Willem C. , Just Arnold 
Published: November 2006

AbstractThe influence of the intestinal microbial activity on protein metabolism was tested in rats with three diets fed without and with antibiotics (Nebacitin). True protein digestibility, biological value, net protein utilisation, true amino acid digestibility and apparent digestible energy were measured. The intestinal microbial activity was on average reduced to one‐fifth by antibiotics. On a diet low in crude fibre (2.5%) but high in crude protein (17.6%), this reduction had only a minor influence on the parameters for protein quality that were measured. However, true digestibilities of histidine and cystine were strongly reduced by the antibiotic treatment. The digestibility of energy was also significantly reduced (5%). For diets higher in crude fibre and lower in protein, the influence of the microbial activity was more pronounced. Digestibility of protein and energy were severely reduced by the dietary antibiotic treatment. In general, antibiotic supplementation decreased the parameters that were measured.
Meat tenderness: Immunofluorescent localisation of the isomorphic forms of collagen in bovine muscles of varying texture
Authors: Bailey Allen J. , Restall David J. , Sims Trevor J. , Duance Victor C. 
Published: November 2006

AbstractThe three isomorphic forms of collagen present in muscle have been located by indirect immunofluorescence using collagen type specific antibodies. Type I collagen was located in the epimysium and perimysium, type III primarily in the perimysium as fine lace‐like fibres, and type V virtually confined to the endomysium. Increased proportions of type III collagen appeared to be present in the perimysium of the tougher muscles M. carpi radialis, and M. sternomandibularis compared to M. semitendinosus and M. longissimus dorsi. This increased proportion of type III was confirmed by analysis of the cyanogen bromide peptides. The relationship of the increased proportion of type III collagen to increased toughness, if any, remains to be elucidated.
Production and degradation of patulin by paecilomyces species, a common contaminant of silage
Authors: Anderson Murray S. , Dutton Michael F. , Harding Keith 
Published: November 2006

AbstractThe production and degradation of patulin by a common silage comtaminant, Paecilomyces sp., is described. Utilising protoplasts of the parent organism, 80% degradation of radiolabelled patulin occurs over the 3‐h period studied and it is proposed that this degradation effect may account for anomalies in the investigation of suspected mycotoxin poisoning.
The destruction of β‐glucosidase activity by oven‐drying and its effect on formononetin estimation in red clover
Authors: Jones Raymond 
Published: November 2006

AbstractIt has been shown that oven‐drying red clover samples at temperatures exceeding 80°C reduces the apparent formononetin content. Incubation of the high temperature dried samples with β‐glucosidase enzyme resulted in the recovery of formononetin levels comparable to those found in freeze‐dried material. There was no evidence to show that high oven temperatures affected the formononetin‐glucosides.
Soluble and fraction 1 protein in leaves of C3 and C4 grasses
Authors: Pheloung Paul , Brady Colin J. 
Published: November 2006

AbstractThe C4 grasses Cynodon dactylon L. Pers., Chloris gayana Kunth, Paspalum dilatatum Poir. and Pennisetum clandestinum Hochst. were analysed for their contents of protein, extracted by and soluble in neutral buffer solutions, and for the major soluble protein of the chloroplast, fraction 1 protein. Conditions avoiding oxidative changes were used. In the four C4 grasses, soluble protein was 26–30% of the total protein, and fraction 1 protein was 11–16% of the soluble protein. In three C3 grasses, soluble protein was 33–48% of total protein, and fraction 1 protein was 29–43% of soluble protein. The comparative solubilities and ease of extraction of C3 and C4 grasses is discussed in relation to nitrogen retention in grazing ruminants.
Effect of nitrogen fertiliser on the fatty acid composition of oil from low erucic acid rape varieties
Authors: Holmes Michael R. J. , Bennett David 
Published: November 2006

AbstractThe effect of N fertiliser on the fatty acid composition of two low erucic acid varieties of winter oilseed rape (Primor and Rapora) was investigated in two field experiments in eastern England in 1976. Rates of N from 0 to 270 kg ha−1 and application times from February to late April were compared. N increased growth and yield and reduced oil content but timing had little influence. Neither rate nor time of N fertiliser had any detectable effect on fatty acid composition in either experiment; the composition was as expected for these varieties, with over 60% oleic acid and 3% or less of erucic acid. It appears that the fatty acid composition of low erucic varieties is little affected by N fertiliser.
Effects of direct drilling and shallow cultivation on the nutrient content of shoots of winter wheat and spring barley on clay soils during an unusually dry season
Authors: Cannell Robert Q. , Graham John P. 
Published: November 2006

AbstractThe uptake of phosphorus, potassium and nitrogen by winter wheat and spring barley grown after direct drilling, tine cultivation and ploughing on three clay soils has been examined during the driest season since meteorological records commenced in England. The concentrations of phosphorus and potassium in shoots were little affected by the method of cultivation, in spite of the concentration of these nutrients in the surface layers of the soil following direct drilling. The nitrogen concentration was lower in the early stages of growth of winter wheat after direct drilling or shallow cultivation, but not subsequently nor at any stage in spring barley.
Effect of time and temperature of storage after cooking on the sensory quality of bintje potatoes
Authors: Lundgren Birgit , Karlström Barbro , Ljungqvist Ann‐Christine 
Published: November 2006

AbstractSeventeen trained judges used a scoring technique with nine‐point scales to evaluate sensory attributes of cooked potatoes (variety: Bintje) that had been kept hot after cooking for different lengths of time at different temperatures. Maximal storage times before the potatoes were considered unacceptable were determined for each temperature. In addition, comparisons were made with preference data obtained for 55 untrained consumers. For all sensory attributes significant differences in average scores were obtained among samples stored for different periods of time (0, 1, 2, 3 and 4 h) and different temperatures (60, 75 and 90°C), as well as significant interactions between time and temperature. In general the effect of time was largest at the highest temperature. The differences were largest for flavour and smallest for appearance. The maximum times the potatoes could be kept at 60, 75 and 90°C before becoming unacceptable in flavour were 2.9, 2.2 and 1.3 h, respectively. The corresponding values for texture and appearance were higher. Generally potatoes that had been kept hot were described as ‘dark, greyish or brownish, and dry on the surface', and having a 'strong and musty odour; musty, old and bitter flavour, and watery, soggy, and spongy texture ’For 55 untrained consumers, (highly) significant differences were obtained in preference frequencies for appearance, flavour, and texture for pairs of samples stored after cooking at 75°C for different periods of time. The differences were largest for flavour, and smallest for appearance. Generally, the freshly prepared sample was preferred, and the difference in preference increased with increased storage time. The results from the untrained consumers are in close agreement with the results obtained by the trained panel. It was concluded that consumers in general also consider the sensory changes of keeping potatoes hot after cooking as deleterious, and that the unacceptability limits determined by the trained panel were not unreasonably small.
Uptake of copper, nickel and zinc by crops growing in contaminated soils
Authors: Davis Robert D. 
Published: November 2006

AbstractA series of three replicated pot trials is reported in which various crops were grown in soils having enhanced concentrations of copper, nickel and zinc. Concentrations of these elements in the tops of plants harvested at their most sensitive stage were compared with ‘total’ and ‘extractable’ concentrations in soil and with concentrations in soil solutions. There was little difference between the relationships of ‘total’ and ‘extractable’ soil metal and concentrations in plant tissue. In general, the correlation between concentrations of metals in soils and plants was unpredictable. Plants differed in their efficiency of uptake of elements; lettuce assimilated more than the other crops tested (barley, rape and ryegrass). Similarly, soil concentrations of the elements required to achieve toxic thresholds in plant tops increased in the order lettuce, ryegrass, rape and barley. Measurements made with conventional extractants of copper, nickel and zinc in soils can be of value in predicting plant uptake and hence toxicity, only if appropriate calibration curves plotting extractable soil metal against plant uptake are at hand for the particular soils and plants under consideration. Mild extracts are more sensitive to the soil properties, especially pH value, which determine plant uptake and results with metals in soil solution were promising, especially for zinc. Nevertheless, soil analyses for copper, nickel and zinc are not always closely associated with their likely toxicity to crops.
The effect of casein on the viscosity of solutions of hydrocolloids
Authors: Elfak Attia M. , Pass Geoffrey , Phillips Glyn O. 
Published: November 2006

AbstractThe apparent viscosities of aqueous solutions of guar gum, locust bean gum, sodium carboxymethylcellulose and k‐carrageenan have been measured over a range of shear rates from 14 to 1142 s−1. Comparable measurements were made on solutions to which different quantities of casein (10‐40 g litre−1) had been added. For all the solutions a power law equation describes the variation of relative viscosity with shear rate. Addition of casein has no effect on the solutions of guar and locust bean gum, but does affect the rheology of solutions of sodium carboxymethylcellulose and k‐carrageenan. The behaviour of k‐carrageenan indicates a dependence on the polyanion:casein ratio, reaching a maximum at a concentration ratio of 1:4. The only significant solute‐solute interactions in the hydrocolloid‐casein solutions are electrostatic in nature.
The association of fructans with high percentage dry weight in onion cultivars suitable for dehydrating
Authors: Darbyshire Ben , Henry Robert J. 
Published: November 2006

AbstractAs the percentage dry weight of bulbs of different onion cultivars increased, the fructan content also increased. The higher percentage dry weight cultivars also contained higher concentrations of higher molecular weight fructans. The percentage dry weight and non‐structural carbohydrate content increased from the outer to the inner leaf bases of the bulbs of all cultivars. In low, medium and high percentage dry weight cultivars non‐structural carbohydrate represents a fairly constant 87, 83 and 88% of dry weight, respectively. This constant percentage implied that dry weight differences should be assigned to differences in water content.
A fluorometric method for the micro‐quantitative determination of haemoglobin and myoglobin concentrations in fish muscle
Authors: Wang James C. C. , Amiro E. Russell 
Published: November 2006

AbstractA fluorometric procedure based upon conversion of the haem moiety of haemoproteins to the free porphyrin by incubation with oxalic acid was employed to determine haemoglobin and myoglobin contents of fish extracts. The haemoproteins were extracted with 0.05M Tris buffer, pH 8.6, and the haemoglobin and myoglobin were separated with DEAE cellulose. Quenching or interference by unidentified substances resulted in low apparent recoveries of added haemoprotein but this could be partially overcome by the addition of potassium ferricyanide or by dialysis or ultra‐filtration.
The composition, rheological properties and breadmaking behaviour of stored flours
Authors: Bell Brenda M. , Chamberlain Norman , Collins T. Hylton , Daniels David G. H. , Fisher Nathan 
Published: November 2006

AbstractFlours milled from English (‘weak’), Canadian (‘strong’) and mixed English and Canadian wheats (‘medium’) had different rates of lipolysis (weak>medium>strong) during prolonged storage at ambient temperatures (average about 12°C). Lipolysis was more rapid in the medium flour at 25°C, but was very slow in ‘control’ flours kept at ‐ 20°C in an inert atmosphere. Loss of baking quality in stored flours was assessed using the Chorleywood Bread Process (CBP), a long fermentation process (LFP) and the Activated Dough Development process (ADD). The loaf volume changes varied with the flour type and test method, especially depending on whether or not fat was included in the recipes. In tests with fat, the CBP was the most sensitive to deteriorative changes (strong≃medium>weak); with the medium and strong flours, loaf volumes were nearly constant for 24 months before decreasing rapidly. Deterioration became apparent more gradually when using LFP and ADD tests with fat. When fat was omitted, short‐term improvement (weak>medium>strong) occurred with all three baking methods, but there was subsequent loss of volume. To account for these changes in baking behaviour, it is suggested that the tests differ in their sensitivity to flour type and variations in dough composition, especially to the level of bakery fat, the level of fatty acids (generally deleterious), and to protein changes which were also detectable by rheological tests on stored flour doughs (flour ‘maturation’; generally beneficial).
Changes in total fatty acids and individual lipid classes on prolonged storage of wheat flour
Authors: Warwick Michael J. , Farrington William H. H. , Shearer George 
Published: November 2006

AbstractThree flours have been monitored for changes in their lipid component during 5 years storage. Changes in total (non‐starch) lipid, total fatty acid and of 14 lipid classes are reported. A small but significant loss of polyenoic acid was found which appeared to be related to the rate of lipolysis in the flours. The results are discussed in terms of the changing baking quality of these flours determined by the Flour Milling and Baking Research Association (FMBRA).
A Routine method for identification and quantitative determination by gas—liquid chromatography of galacturonic acid in pectic substances
Authors: Ford Clive W. 
Published: November 2006

AbstractA semi‐micro method is described for the determination by gas‐liquid chromatography (g.l.c.) of galacturonic acid in pectic substances which has been solubilised in aqueous ammonium oxalate. Galacturonic acid, liberated by hydrolysis with polyanhydrogalacturonase [poly‐(1,4‐α‐D‐galacturonide) glycanohydrolase; EC 3.2.1.15] and then converted to the L‐galactono‐1,4‐lactone via potassium borohydride reduction and lactonisation using methanolic hydrogen chloride. The derived lactone was analysed by g.l.c. as the trimethylsilyl derivative, and was easily distinguished from the glucuronic acid reduction product, L‐gulono‐1,4‐lactone. The method was applied to the analysis of pectic materials in leaflets, petioles, and stem of three tropical legumes, and also to the polygalacturonic content of commercial pectin preparations. The possibility of simultaneous determination of starch extracted with pectin is also discussed.
Chemical composition of hulls of the sweet almond (Prunus amygdalus)
Authors: Calixto F. Saura , Cañellas J. 
Published: November 2006

AbstractDetermination of moisture, crude fibre, fat, ash, total nitrogen and carbohydrates was carried out on almond hulls. The contents of P, K, Mg, Cu, Zn, Fe, Mn, NO3‐ and B were also determined. Amino acid composition was established. The results are compared with analytical data on almond nuts.
A comparison of the extent and site of energy and protein digestion of wheat, lupin and meat and bone meal by pigs
Authors: Taverner Michael R. , Curic Drago M. , Rayner Carl J. 
Published: November 2006

AbstractThe ileal digestibilities of dry matter (DM), nitrogen (N), energy and amino acids were measured using pigs prepared with either re‐entrant or simple ileal cannulae and fed a basal wheat diet, a wheat/lupin diet and a wheat/meat and bone meal (MBM) diet. The same pigs were also used to determine the faecal digestibilities of DM, N and energy in these diets. Addition of lupins to the basal diet had no significant effect on the true digestibilities of amino acids but addition of MBM significantly ( <0.01) reduced amino acid digestibility. It was calculated that an average of about 90% of the amino acids in lupin and wheat but only 65% of those in MBM were absorbed from the stomach and small intestine of the pig. Compared to lupin and wheat, a much larger proportion of the protein in MBM disappeared in the large intestine (approximately 4, 6 and 15% respectively). On the other hand, a large proportion of the energy in lupins but little of that in wheat and MBM (32, 8 and 4% respectively) disappeared in the large intestine. There were no significant differences between the re‐entrant and simple cannulae for ileal digestibility values of DM, N and amino acids.
Estimation of rubber content of guayule (Parthenium argentatum) using low‐resolution proton magnetic resonance
Authors: Tonnet M. Lorraine , Downes Ross W. 
Published: November 2006

AbstractLow‐resolution proton magnetic resonance (p.m.r.) has been investigated as a rapid screening method for the determination of rubber in guayule. Regression equations have been derived relating p.m.r. measurements to rubber content in the original material and in acetone extracted material, and to the amount of rubber extracted. Linear relationships have been established for all three variables with r2 values of 0.92, 0.94 and 0.92 (P < 0.001) respectively. Sample pretreatment was found to be important, with grinding and heating resulting in a loss of rubber, as determined by both p.m.r. and extraction.
The oviposition attractant for the mushroom phorid Megaselia halterata: The identification of volatiles present in mushroom house air
Authors: Grove John Frederick , Blight Margaret M. 
Published: November 2006

AbstractNeutral volatiles present in the air of a mushroom house during the spawn running phase of commercial production of the mushroom Agaricus bisporus have been identified and their source has been investigated. A group of polychloroanisoles emanated from broiler‐house sweepings used in making wheat straw‐chicken manure compost. Most of the straw volatiles were lost during the process of composting. With certain exceptions, most of the volatiles identified were metabolic products of A. bisporus, but the source of some cyclic monoterpenoids remains uncertain. Preliminary information suggests that some A. bisporus C8 aliphatic alcohols and ketones are attractive to gravid females of the phorid Megaselia halterata.
Saponin content of food plants and some prepared foods
Authors: Fenwick Dorothy E. , Oakenfull David 
Published: November 2006

AbstractQuantitative thin layer chromatography was used to estimate the saponin content of 20 common food plants and also of foods prepared from some of them. The food plants found to be richest in saponins were chickpeas (Cicer arietinum), soya beans (Glycine max), lucerne (alfalfa) sprouts (Medicago sativa) and varieties of Phaseolus vulgaris (navy beans, haricot beans, kidney beans). Saponins were not destroyed by processing or cooking. They were present in falafels (prepared from chickpeas), canned baked beans, canned broad beans and protein isolate from faba beans. However, the saponin content of a fermented soya bean product (tempe) was only half that of whole soya beans. Guar meal (Cyamopsis tetragonolobus) contains saponins but only a trace could be detected in samples of guar gum.