bluuebunny/crossref_metadata_2025_split huggingface dataset:
Ruminal nitrogen metabolism and the passage of amino acids to the duodenum in sheep receiving diets containing hay and concentrates in various proportions
Authors: Chamberlain David G. , Thomas Phillip C. 
Published: October 2006

AbstractThree sheep fitted with rumen cannulas and three sheep fitted with duodenal re‐entrant cannulas in addition to rumen cannulas were given, in successive periods, 700 g d−1 of five diets consisting of chopped hay and a concentrate mixture of rolled barley and flaked maize (50:50) in the ratios of 1:0, 5:2, 3:4, 1:6, and 0:1. For bacteria isolated from the rumen of sheep fitted with rumen cannulas only, there were no significant differences in either the content of nitrogen in their dry matter or in the amino acid composition, but the content of α‐ϵ‐diaminopimelic acid varied significantly (P < 0.05) between diets, mean values ranging from 39 to 50 kg−1 nitrogen. As the proportion of concentrate in the diet increased, the intake of nitrogen was progressively reduced from 11.9 to 9.8 g d−1 and this was accompanied by an increase in the amount of organic matter apparently digested in the rumen, from 296 to 402 g d−1. But there were no significant differences between diets in either the ruminal concentration of ammonia‐nitrogen (mean values varied from 78 to 96 mg litre−1) or in the duodenal passage of total nitrogen, which ranged from 12.1 to 14.7 g d−1 with a peak value for the 5:2 diet. Rates of synthesis of bacterial protein in the rumen were 186, 228, 124 and 94 g crude protein per kg organic matter apparently digested in the rumen for the 1:0, 5:2, 3:4, 1:6 and 0:1 diets respectively, the rates for the 1:6 and 0:1 diets being significantly (P < 0.05) lower than those for the other diets. The 0:1 diet was associated with a low proportion, 0.5, of bacterial protein in the duodenal crude protein and it is suggested that with this diet, protozoal protein made an appreciable contribution to the crude protein passing from the rumen.
The involvement of fungi in the breakdown of sulphited strawberries
Authors: Dennis Colin , Harris Jane E. 
Published: October 2006

AbstractThe presence of strawberries infected with Mucor piriformis, Rhizopus sexualis, or R. stolonifer in a sample of sulphited whole berries caused complete breakdown of the whole sample of fruit. As little as 1‐2% of infected tissue for each of the three species consistently caused breakdown while with R. sexualis even 0.1 % resulted in some softening and breakdown of the fruit. Similar results were obtained when culture filtrates possessing pectolytic activity, of each of the above fungi, were added to sulphited fruit. In addition culture filtrates of other pectolytic fungi associated with strawberries, Aureobasidium pullulans, Trichosporon pullulans and Cryptococcus albidus var. albidus were also shown to cause breakdown. It is suggested that the disintegration of the fruit is due to fungal pectolytic enzymes, most probably polygalacturonases. The addition of berries infected with Botrytis cinerea or culture filtrates of this fungus, possessing pectolytic activity, to sulphited healthy fruit did not cause any softening or breakdown.
Pectolytic enzymes and degradation of pectin associated with breakdown of sulphited strawberries
Authors: Archer Simon A. 
Published: October 2006

AbstractBoth pectate‐based culture filtrates and ripe strawberries, artificially inoculated with Rhizopus stolonifer, Rhizopus sexualis, Mucor piriformis or Aureobasidium pullulans, contained endo‐polygalacturonase and pectin esterase. Uninfected strawberries contained traces of exo‐polygalacturonase together with pectin esterase. No other pectin‐degrading enzymes were detected in either sound or infected fruit. Naturally infected strawberries from commercial sources contained pectin esterase and variable amounts of polygalacturonase, the greatest amounts being associated with fruit carrying the heaviest microbial contamination. Disintegration of strawberries in sulphite liquor was associated with pectin degradation as judged by loss of liquor viscosity, reduction in pectic substance degree of polymerisation and the appearance in liquors of galacturonic acid. Polygalacturonase was detected in liquors during the early stages of disintegration but activity subsequently disappeared due to instability of the enzyme at low pH. Addition of culture filtrates to sound sulphited fruit to give polygalacturonase levels similar to those detected in some commercial liquors reproduced the fruit breakdown symptoms. Disintegration could be substantially reduced if polygalacturonase was inhibited either by lowering the pH, or by addition of anionic surfactant. It is concluded that polygalacturonase secreted by various decay fungi and present in fruit at the time of sulphiting is primarily responsible for breakdown. The possible involvement of non‐enzymic synergists is discussed.
Extraction of nitrogenous constituents from leguminosae: Solubility of nitrogen from vicia sativa
Authors: Kazazis Ioannis , Kalaissakis Pericles 
Published: October 2006

AbstractA study was made of the extraction of nitrogen from vetch seeds (Vicia sativa) with solutions of neutral and alkaline salts. Sodium hydroxide extracted most nitrogen and, using a fixed meal: solvent ratio, solubility could be increased by reducing the particle size (dry milling) or increasing the time of extraction and solvent molarity. Stirring was slightly more efficient than shaking. When a fixed concentration of NaOH was used with increasing meal: solvent ratio, the solubility of the nitrogen decreased steadily. Optimum conditions for maximum extraction of nitrogen were established. With sodium chloride minimum solubility of N was found using a concentration of less than 0.01M and maximum with concentrations greater than 0.25M. Extraction with calcium hydroxide solubilised increasing amounts of N up to concentrations of 0.01M, but above this solubility of N decreased.
Ultracentrifugation of salt‐soluble proteins in ten legume species
Authors: Chakraborty Pratap , Sosulski Frank , Bose Arovinda 
Published: October 2006

AbstractThe ultracentrifugation patterns of the total salt‐soluble proteins in pea and northern bean showed four globulin fractions in flour proteins but only the 2S, 7S and 9S globulins were found in the isolates. Mung bean, lentil and lupin exhibited 2S, 7S and 11S globulins in flour and isolate proteins while chick‐pea, field‐pea, faba‐bean and soya‐bean proteins also contained the 15S fraction. Salt‐soluble proteins from lima bean were unique in their composition of 5S, 7S and 15S fractions. Only pea bean and lentil failed to show high proportions of the 1‐5S fraction in the flour proteins.
The gas‐liquid chromatographic analysis of the lysine content of feedstuffs
Authors: Soar John B. , Buttery Peter J. 
Published: October 2006

AbstractA method for the analysis of the lysine content of feedstuffs employing acid hydrolysis followed by enzymic decarboxylation of lysine and subsequent gas‐liquid chromatographic (g.l.c.) analysis of the cadaverine produced, is described. The method is relatively rapid and a comparison of the results from a wide range of feedstuffs analysed by g.l.c. and by conventional ion‐exchange chromatography gave confidence in the method.
Functional and nutritional properties of isolated bovine blood proteins
Authors: Penteado Marilene De Vuono C. , Lajolo Franco M. , Santos Nilton Pereira Dos 
Published: October 2006

AbstractVarious properties of freeze‐dried fractions of bovine blood have been compared. Dried whole plasma, albumin, globulin and globin showed high solubility from pH 3 to 8, but this fell sharply with plasma on storage at 40°C and Aw 0.32 or higher. Albumin showed the best foaming properties followed by plasma, globulin and globin. These proteins in 1 % solution were able to emulsify 60, 115, 70 and 45% of their volume of oil, respectively. Net protein ratios were 3.57 for globulin, 1.96 for albumin and negative for globin. Chemical scores indicated that methionine was the most limiting amino acid for globulin and albumin. Isoleucine was limiting for globin.
The relationship between 0.39‐0.45% L‐malate content of stored golden delicious apples and their flavour acceptability for consumers
Authors: Frijters Jan E. R. 
Published: October 2006

AbstractDifferent batches of Golden Delicious apples, from various origins were stored in air or in a controlled atmosphere until the L‐malate content of the apples decreased to 0.39‐0.45 % of their initial fresh weight. They were rated on a four‐category, descriptive scale with respect to their flavour acceptability by two panels, each consisting of 50 judges. The ratings were used to calculate an acceptability value for each batch and its corresponding proportion ‘unacceptable’. The results showed that there was no relationship between the range of 0.39‐0.45% L‐malate content and 40‐50% unacceptability flavour judgments. Linear regression equations predicting flavour acceptability were obtained through additional analysis of the data. By regression of storage period together with storage condition on flavour acceptability value nearly 75% of the variance in the latter could be explained. Using this equation, it followed that 40‐50% unacceptability corresponded to storage in air over 161‐173 days and in a controlled atmosphere over 257‐269 days.
Isolation of L‐mannitol from ‘Gari’—a processed food from cassava (Manihot esculenta crantz) tubers
Authors: Ahonkhai Samuel I. , Koleoso Olajide A. 
Published: October 2006

Abstract‘Gari’, a processed food from cassava (Manihot esculenta Crantz) tubers was extracted with ethanol:water (75:25 v/v). A crystalline compound (m.p. 163°C, yield: 3.1%, 1.1 % w/w of gari) was isolated from the extract of the gari processed by mechanical method and by the traditional method, respectively. A combination of i.r., t.l.c, n.m.r., m.s. and polarimetric analyses was used to identify the crystalline compound as Lmannitol. This compound is believed by the authors to be the same as the one previously detected in cassava tubers as ‘mannit’.
The carbohydrate and protein composition of the endosperm, embryo and testa of the seed of Gleditsia triacanthos
Authors: Mazzini María N. , Cerezo Alberto S. 
Published: October 2006

AbstractThe internal morphology of the seed of Gleditsia triacanthos (Leg.) was microscopically observed and the presence of secondary, lignified cell walls was determined in the testa; the embryo and the endosperm only contained primary cell walls. The analysis of the carbohydrates showed that the endosperm is composed only of galactomannans, with different mannose: galactose ratios. The carbohydrates of the embryo and testa are of two classes: polysaccharides, not extractable by boiling water and oligosaccharides, soluble in 75 % ethanol which, possibly, contain amino acids in their molecule. The amino acid composition of the seed is similar to the composition of the reserve proteins of Leguminosae seed. This happens also with the composition of the water‐insoluble residue of the embryo and with some proteins isolated from the embryo. The amino acid composition of the water‐insoluble residue of the testa showed characteristics of cell wall proteins. The composition of the water‐insoluble residue of the endosperm is intermediate between those mentioned.
Palatability of venison from farmed and feral red deer
Authors: Forss David A. , Manley Timothy R. , Platt Martin P. , Moore Vivian J. 
Published: October 2006

AbstractVenison from feral red deer has been exported from New Zealand for many years but the farming of red deer as a commercial enterprise is a recent development. Two independent evaluations, one at the Invermay Agricultural Research Centre and the other at the Meat Industry Research Institute of New Zealand, were carried out to compare the eating qualities of venison from the two sources. Venison from young male red deer raised in three environments (feral, grassfed and feedlot) was analysed for palatability differences. A significant variation (P <0.05) between venison from animals on the same feed was noted. Nevertheless, there was a significant difference (P < 0.05) between venison from feral and grassfed (farmed) deer in the oldest group of animals (27 months) when triangle tests were used. No striking differences between the three venisons in tenderness, juiciness, flavour fullness, flavour acceptability and general acceptability were detected with rating tests although highly significant differences between panelists were found.
Estimation of cyanide with alkaline picrate
Authors: Williams Hugh J. , Edwards Thomas G. 
Published: October 2006

AbstractThe standard agronomic test for cyanide by reaction with alkaline picrate to give a red complex, both on picrate impregnated paper strips suspended above the cyanide source in a closed system and in free solution, has been examined in detail. Studies on the nature of the standard curves and the effects of temperature, time and pH on absorbance by the red complex at 510 nm suggest that reaction of cyanide with picrate proceeds irreversibly to give the red complex which then undergoes further, reversible reaction to give a compound which absorbs little or not at all at 510 nm. Both reactions are favoured by increased pH and temperature. In the light of these results the validity of procedures described in the literature for quantitative estimation of cyanide with picrate has been critically discussed.
Protein and gossypol extractability from cottonseed flour
Authors: Tinay A. El , Chandrasekhar H. , Ramanatham G. 
Published: October 2006

AbstractThe extractability of protein and free‐gossypol from fully gossypolised cottonseed flour was investigated. The various parameters studied include (i) effect of pH (ii) effect of salts and (iii) the combined effect of pH and salts. The results indicated that it is possible to obtain a protein isolate free from free‐gossypol by alkaline extraction at pH values of 9 and 10. Highest protein extraction (57%), highest protein recovery (96%) and highest protein content of the precipitate (75%) occurred at pH 10. In general, dilute aqueous electrolytes did not accomplish significantly higher extracta‐bilities although they resulted in comparatively lower free‐gossypol contents in the protein precipitate. However, with 1.0m CaCl2 protein extraction was 75% but both protein recovery (61%) and the protein content of the precipitate (61%) was comparatively low. Extraction in the presence of salts and alkali did not improve protein extractability and gave a protein isolate high in free‐gossypol content.
Large scale isolation of gliadin fractions
Authors: Charbonnier Louis , Mossé Jacques 
Published: October 2006

AbstractThe ω,‐ γ‐, and α‐gliadin groups were isolated by chromatography of 10 g of crude gliadin on Sulfopropyl Sephadex C50, followed by chromatographies of the SPS‐C50 fractions on Sephadex G100. The alcohol‐soluble glutenins separated from the SPS‐C50 fractions containing the γ‐ and β‐gliadins had lower contents of Asx, Ala and Tyr but higher contents of Thr, Ser and Met than the gliadins. On the basis of weights of the isolated fractions, the proportions of ω‐, γ‐, β‐ and α‐gladin groups in Cappelle wheat were estimated to be about 15, 30, 30 and 25% of the total gliadin, respectively. This method of isolation of the four gliadin groups is suitable for all wheat varieties, especially for the isolation of α‐gliadin.
Isolation of a hordein of low electrophoretic mobility
Authors: Ewart J. A. D. 
Published: October 2006

AbstractA protein isolated from the flour of Maris Otter barley is closely analogous to the ω‐gliadins of wheat flour. It has a single polypeptide chain with no carbohydrate, and is rich in glutamine and proline. The molecular weight was estimated to be about 66 000. Although the molecule contains no cyst(e)ine, two methionine residues appear to be present.
Development and origin of the volatile fatty acids in budu
Authors: Beddows Clifford G. , Ardeshir Arshes G. , Daud Wan Johari Bin 
Published: October 2006

AbstractThe origin and mechanism of formation of the volatile fatty acids (VFA) present in budu were investigated. The acids did not appear to derive from the breakdown of the fish lipid. When the fish was allowed to spoil, a single bacterial species predominated, and as the fermentation progressed, the appropriate VFA were formed. Using (U−14C)‐protein hydrolysate it was shown that amino acids are the precursors of the n‐butanoic and n‐pentanoic acid and also contributed to the formation of other acids. The bacterium did not use glucose as a carbon source nor did any particular combination of unlabelled amino acids produce the fatty acids. The metabolic route by which the fatty acids are produced from the amino acids is not known. An experiment that allowed spoilage to occur, prior to salting, in the normal environment involved in the preparation of budu, showed that the VFA were produced.
Estimation of benzyl alcohol, an adulterant of lemon oil, by gas‐liquid chromatography
Authors: Bradley Monica M. , Gramshaw J. W. 
Published: October 2006

AbstractA method for the estimation of benzyl alcohol in adulterated lemon oil which is both accurate and reproducible is described. It employs gas‐liquid chromatography on a packed column containing Carbowax 20M as the stationary phase; methyltetra‐decanoate is used as the internal standard.
Effects of waterlogging at different stages of development on the growth and yield of winter wheat
Authors: Cannell Robert Q. , Belford Robert K. , Gales Kenneth , Dennis Colin W. , Prew Robert D. 
Published: October 2006

AbstractThe response of winter wheat to waterlogging at different stages of growth outdoors was studied for 3 years using lysimeters containing undisturbed monoliths of sandy loam and clay soils. The treatments were selected as the most extreme likely to occur in field conditions in Britain, i.e. waterlogging to the soil surface for up to 16 days in October, 42 days in January and February and 6 days in May. Waterlogging in midwinter was common to all experiments. Yield losses from mid‐winter waterlogging ranged from 15% when yields were heavy (10 t ha−1), to nil when yields were light (3‐4 t ha−1) after the plants had been affected by frost damage in late winter and by take‐all. Winter wheat was most sensitive to waterlogging after germination but before emergence. At this stage, 16 days waterlogging killed all seedlings and 6 days waterlogging depressed plant populations to 12% (clay) and 38% (sandy loam) of the control. However, there was vigorous compensatory growth in the remainder of the growing season and yield was only depressed to about 82% of the control. When the crop was waterlogged at any stage after emergence plant populations were not affected; however, winter waterlogging treatments usually depressed shoot numbers and, to a lesser extent, ear numbers at harvest. Shoot survival under waterlogged conditions seemed related to nitrogen availability in the soil. The amount of ‘take‐all’ (Gaeumannomyces graminis var. tritici) was increased by waterlogging.
Some observations on aerobic deterioration in untreated silages and in silages made with formaldehyde‐containing additives
Authors: Barry Thomas N. , Di Menna Margaret E. , Webb Paul R. , Parle John N. 
Published: October 2006

AbstractAerobic deterioration of untreated silage and of silage made with formaldehyde‐containing additives (FCA) was studied in seven trials in which large stacks were self‐fed by cattle. Heating and deterioration on prolonged exposure to air was a problem in some silages made with FCA. It was concluded that the main factors which predisposed these silages to heat were restriction of anaerobic fermentation by the additives, a high pH of 4.7‐5.4 and, in three trials, inadequate compaction. In the additive‐treated stacks, which showed aerobic deterioration, a zone of elevated temperature developed on the stack top surface. With time this moved to a layer 20‐40 cm from the surface, where it remained. The surface layer (0‐15 cm) then cooled, its pH rose to 8.5 and a mould flora developed. Both the onset of heating and the rise in pH were related to counts of aerobic bacteria; neither parameter was consistently related to yeast counts. A ten‐fold increase in mould counts was associated with each one unit increase in pH. It is suggested that acid‐tolerant aerobic bacteria (perhaps assisted by yeasts in some instances) caused the first stage of aerobic deterioration, namely the onset of heating and the rise in pH, and that invasion by moulds then followed as a second stage of the deterioration process. Diminished oxygen tensions in the well compacted lower parts of the stacks appeared responsible for restriction of the heating zone to a depth of 40 cm from the stack top surface.
Partial isolation and characterisation of Medicago sativa leaf proteases
Authors: Finley John W. , Pallavicini C. , Kohler George O. 
Published: October 2006

AbstractProteolysis of leaf proteins by endogenous leaf proteases between the time of harvest and the early stages of processing accounts for substantial losses (up to 40%) in recoverable protein from Medicago sativa [lucerne (alfalfa)] leaves. To study this problem, the proteolytic enzymes from M. sativa were partially purified by ammonium sulphate fractionation and gel filtration. Carboxypeptidase, aminopeptidase and total protease activities were measured. Addition of the herbicide simazine to leaf extract inhibited the aminopeptidase and total protease activity, but had no effect on the carboxypeptidase activity. The extent of proteolysis in leaf extracts was found to be dependent on pH, temperature and time of handling and it was concluded that these factors were the most effective means of controlling proteolytic activity.
Micro‐determination of oxalate in crude extracts of plant tissues
Authors: Turner N. A. 
Published: October 2006

AbstractA convenient method is described for the accurate determination of small amounts of oxalate (at least as low as 0.02 μmol g−1 dry weight) in a number of plant tissues. Crude, acidic extracts of plant tissues are analysed without purification. The carbon dioxide evolved from the quantitative decarboxylation of oxalate by the enzyme oxalate decarboxylase is measured by gas chromatography. The enzyme was prepared from Collybia velutipes.