bluuebunny/crossref_metadata_2025_split huggingface dataset:
Biosynthesis of oil in ripening seeds of higher plants
Authors: Nainawatee H. S. , Kartha A. R. S. 
Published: November 2006

AbstractBiosynthesis of oil has been studied in 22 plant species belonging to 15 families. The oil percentage and iodine number of oil at different stages of development were determined. A few new patterns of variations in oil content and iodine number were observed.
Soya bean oil quality after herbicide treatment in oil
Authors: Wilkinson R. E. , Hardcastle W. S. 
Published: November 2006

AbstractFatty acid composition of soya bean (Glycine max Merr.) seed oil from crops treated post‐emergent with 3‐[p‐p′‐chlorophenoxyphenyl]‐1, 1‐dimethylurea (chloroxuron) or 3‐(3,4‐dichlorophenyl)‐1‐methoxy‐1‐methylurea (linuron) in phytobland oil was measured by gas‐liquid chromatography. Variations in fatty acid compositions were found to be random and not the result of herbicide treatment.
Egg weight and other production responses resulting from the supplementation of a semi‐purified layers' ration with energetically equivalent amounts of maize starch or maize oil
Authors: Balnave D. 
Published: November 2006

AbstractEquivalent levels of metabolisable energy (m.e.) from either maize starch or maize oil were fed to laying hens receiving a constant intake of all other nutrients from a semipurified, low‐fat diet.Maize oil supplementation significantly improved mean egg weight and total egg weight but had no significant effect on egg production compared with equivalent amounts of energy in the form of maize starch. The results indicated that a component of the oil other than m.e. was responsible for these improvements in production.Although in most instances the results confirmed those obtained previously when conventional diets were fed, certain differences in the responses to the two types of diet were evident.The production responses of birds fed a daily intake of 280 kcal m.e. were not significantly reduced in comparison with birds fed 325 kcal m.e. daily and the efficiency of utilisation of m.e. for egg production was substantially increased.
Effects of nitrogen and potassium fertilisers on contents of carbohydrates and free amino acids in Italian ryegrass. II. Changes in the composition of the non‐protein nitrogen fraction and the distribution of individual amino acids
Authors: Nowakowski T. Z. , Byers M. 
Published: November 2006

AbstractItalian ryegrass (Lolium multiflorum) S22, grown in a greenhouse in K‐deficient soil in pots, was given 40, 80 and 160 mg of N/kg of soil (as ammonium nitrate) and 0, 60, 120 and 240 mg of K/kg of soil (as potassium chloride). In grass grown without added K, increasing N fertiliser increased the concentrations of total N, non‐protein‐N, ammonium‐N, nitrate‐N, free amino acids, amides and amines. With adequate K fertiliser all these N fractions decreased.The percentage distribution of N in the free amino‐acid pool varied with the amount of N and K given. Without K fertiliser, increasing N had no consistent effect on most amino acids and amides, although it decreased the percentages of alanine and ethanolamine. Increasing K had relatively little effect on the percentage distribution in grass given the two smaller amounts of N. However, in the grass given the largest amount of N, it increased the percentage of most amino acids, especially alanine and 4‐amino‐n‐butyric acid, and decreased glutamine and asparagine. β‐Alanine was found only in K‐deficient plants.The effect of K in relation to N metabolism and the nutritive value of herbage is briefly discussed.
Chub mackerel of Thailand (Rastrelliger neglectus, van kampen): A short study of its chemical composition, cold storage and canning properties
Authors: Keay J. N. , Rattagool P. , Hardy R. 
Published: November 2006

AbstractProximate analysis, amino‐acid analysis and lipid fatty acid analysis have been performed on Thai chub mackerel. Samples of the fish were stored in the unglazed, glazed and vacuum‐packed condition at ‐14 and ‐30 °C for 90 days; at intervals various chemical indices of deterioration were determined and taste‐panel assessments performed. The data relating to lipid oxidation are considered in particular detail and attention drawn to the lack of agreement between the various indices of degree of oxidation. Samples of the fish were smoked and canned products prepared from these evaluated by a taste panel for possible commercial acceptability.
Studies of amino‐acid metabolism in winter barley
Authors: Draper S. R. , Sylvester‐Bradley R. , Keith D. G. 
Published: November 2006

AbstractDuring cold hardening of five varieties of winter barley, increases were observed in the level of total ethanol‐soluble ninhydrin‐reactive substances in leaves. The extent of the increase was dependent on variety. Of the individual amino acids in leaf extracts, those compounds derived biosynthetically from an α‐ketoglutarate, namely proline, glutamine and glutamic acid, showed the largest increases. Analyses of amino acids in xylem exudates suggest that the continued export of organic nitrogen from the roots contributes to the observed accumulation in leaf tissue.
Thiocyanate ion (SCN−) content of hypocotyl‐root region of Raphanus sativus as affected by environment
Authors: Neil L. J. , Bible B. 
Published: November 2006

AbstractThiocyanate ion (SCN−) levels were determined for the hypocotyl‐root region of Raphanus sativus. Root tissue of plants grown on organic soil yielded a higher quantity of thiocyanate ion than those grown on loam soil. Also, roots of those plants seeded in early spring yielded a higher quantity of thiocyanate ion than roots of those plants seeded at a later date.
Water‐soluble carbohydrates in extracts from large‐scale preparation of leaf protein
Authors: Festenstein G. N. 
Published: November 2006

AbstractSoluble carbohydrate accounted for about half of the 2% dry matter in liquors from heat‐coagulated leaf extracts made during large‐scale preparation of protein from agricultural crops. The fraction soluble in 80% ethanol contained on average three‐quarters of the total carbohydrate and the sugars were fructose, glucose and sucrose, with traces of xylose. The insoluble fraction was mostly fructosan in ryegrass, there was less in lucerne and very little in mustard; other sugars besides fructose released on acid hydrolysis were arabinose, glucose, galactose and xylose.
Consumer testing of pork from boar and gilt pigs
Authors: Rhodes D. N. 
Published: November 2006

AbstractPork joints from 24‐week old boar and gilt carcasses were submitted to consumer panels in 419 households, consisting of 1560 persons. Judgements for odour by the cook during roasting and by the family members at table showed overall no significant differences between the acceptability of the boar and gilt meat. The results are combined with similar earlier trials of bacon made in the same way giving a total of 2400 multimonadic comparisons, and it is concluded that normal marketing trials on the boar products can be safely embarked upon.
Activities of enzymes involved in sugar metabolism in passe‐crassane pears during cold storage
Authors: Pech J. C. , Latche A. 
Published: November 2006

AbstractDuring cold storage, invertase, sucrose synthetase and α‐ and β‐amylases reach a maximum activity towards maturity when protein synthesis is highest. However, when activities are expressed on a protein basis, no consistent changes appear except for sucrose synthetase and α‐amylase which increase notably. The possible role of these enzymes in sugar accumulation and interconversion is discussed.
Hydrogen sulphide production in eggs and egg products as a result of heating
Authors: Germs A. C. 
Published: November 2006

AbstractThe nature of the reaction by which H2S is produced from eggs and egg products during heating was investigated. The possibility of an enzymic reaction, as supposed by others, was examined by using inhibitors for the enzyme mentioned and by heat‐inactivation. In both cases the H2S production was not inhibited. From the stabilities of cysteine, glutathione and egg white determined by H2S production at different temperatures, it was concluded that the production from egg white must be the result of a non‐enzymic reaction from the protein(s). The influence of various factors was investigated. Both ionised SH— and S—S groups are involved in the reaction, since the pH and the S—S/SH ratio are the main factors determining H2S production. H2S production increases at higher temperatures and more alkaline pH values. It was shown that in addition to H2S, lanthionine and NH3 were present as reaction products.
The digestibility of the nitrogen, amino acids, lipid, carbohydrates, ribonucleic acid and phosphorus of an n‐paraffin‐grown yeast when given to colostomised laying hens
Authors: Shannon D. W. F. , McNab J. M. 
Published: November 2006

AbstractColostomised hens were given diets containing various levels of n‐paraffin‐grown yeast in balance experiments to investigate the relationship between protein and amino‐acid intake and digestibility. The yeast was included at levels of 0, 10, 20, 30, 40 and 100% as the sole protein source in semi‐synthetic diets. The digestibilities of the lipid, carbohydrate and RNA, and the digestible and metabolisable energy values of yeast were determined.Level of intake significantly affected the true digestibility of the protein and amino acids of the yeast; the faecal nitrogen and amino‐acid outputs per 100 units of protein tended to be lower at low levels of intake. However, for practical purposes the effect was considered to be small enough to be ignored in the calculation of the digestibility coefficients. The mean true digestibility of the yeast protein was 90.7% and the true digestibilities of the amino acids, with the exception of cystine and tryptophan, were within the range 90 to 96%. Yeast lipid was 73% digestible. The yeast contained 7.2% mannose and 15.8% glucose; these were 71 and 81% digestible, respectively. The mean digestible energy (d.e.) value of the yeast was 3863 kcal/kg. The classical and nitrogen‐corrected metabolisable energy values of the yeast were 3045 ± 88 and 2716 ± 43 kcal/kg, respectively.
Two grass field trials with a sulphur‐coated urea to examine its potential as a slow release nitrogen fertiliser in the U.K.
Authors: Davies L. H. 
Published: November 2006

AbstractIn two trials conducted during 1971 the effects on total and seasonal production of grass dry matter and the crops' nitrogen recovery from a single spring application of a sulphur‐coated urea or urea formaldehyde were compared with an equal amount of nitrogen applied in five dressings of urea or ammonium nitrate.Ammonium nitrate gave higher dry matter yields and nitrogen recovery than urea. Sulphur‐coated urea as a single application gave results similar or superior to split applications of ammonium nitrate, but seasonal distribution of these were slightly different. Urea formaldehyde proved inferior, in the parameters measured, to the other fertilisers.
The effect of maturity and variety on the content of the major organic acids of the green pea (pisum sativum)
Authors: Wager Harold G. , Porter F. Arthur E. 
Published: November 2006

AbstractThe content of the major organic acids of 6 cultivars of green pea at a range of maturities was determined. On a fresh weight basis the changes in the acids were small except for citrate which rose and then fell again.Ten other varieties of pea were examined at one maturity and a two‐ to threefold range in content of the individual acids was found.5‐oxoproline, found in large amounts in the young samples, was shown to be an artifact produced from glutamine during killing and analysis.
Mercury residues in duck breast tissue after moist and dry heat cooking
Authors: Hough Elizabeth J. , Zabik Mary E. 
Published: November 2006

AbstractFifty McGraw Mallard ducks were given methyl‐mercury chloride (MeHg) at dosage levels of 0.0, 2.0, 6.0, 10.0 and 19.0 mg/kg body weight. Breasts were either roasted or braised and mercury concentration in cooked tissue and in drip was compared with that in the raw breast. The amount of mercury recovered after cooking averaged 87.6% after braising and 96.6% after roasting. Mercury losses were not significantly reduced by either cooking method.
Effect of some vegetable extracts on the activity of polygalacturonase
Authors: Al‐Jasim H. A. , Barakat M. M. 
Published: November 2006

AbstractThe effect of five vegetable extracts on the activity of polygalacturonase was studied. The results obtained show that while radish, green pepper and leek extracts exhibit no effect, both garlic and onion extracts markedly inhibit the activity of the enzyme. This inhibition increases with the increase in the concentration of the vegetable extract. Garlic has a more pronounced effect than onion. Data also indicate that there is no change in the enzyme inhibition if the garlic is extracted with water or buffer.
The determination of sulphur in plant material by X‐ray fluorescence spectroscopy
Authors: Reed Barbara 
Published: November 2006

AbstractX‐ray fluorescence spectroscopy is used for the determination of total sulphur in plant material.One calibration curve can be used for pasture, clover, apple leaf, rape plant top and wheat plant samples.The intensity of the sulphur Ka line radiation is measured on a pressed disc of sample backed with a phenol formaldehyde resin (“Excelite”) and this is related to a fused disc reference sample to give a ratio, x. A linear expression y = 1.0548x ‐ 0.0236 (r = 0.9810) relating x, the ratio, and y, the chemically determined sulphur content of the sample, is derived.The technique is rapid (2 min/sample reading time). The reproducibility of readings is less than 1.5% as a coefficient of variation, the standard error of prediction is ± 0.011% sulphur and the detection limit is 13 μg/g.
Lipid binding in flour, dough and bread
Authors: Fisher Nathan , Bell Brenda M. , Rawlings Christine E. B. 
Published: November 2006

AbstractA study was made of the binding of lipids during dough and breadmaking, using yeasted and unyeasted doughs, and work input levels during doughmaking of 2 to 6 Wh/lb (0.16 to 0.48 h.p. min/lb; 16 to 48 MJ/kg). Incorporation of bakery fat into dough increased the ratio of (total) “free” to “bound” lipids as compared with corresponding doughs without fat and the distribution was not significantly influenced by the time of addition of the fat during doughmaking. There was no significant change in phospholipid distribution as a result of the incorporation of bakery fat into dough. Neither total work input nor rate of work input were found to affect lipid binding significantly in (air‐mixed) dough or in bread, within the range of work levels likely to be encountered in commercial practice in the U.K. Differences in the distribution of total lipid cannot account for the essential requirement for fat in mechanical development processes, where work input is usually about 5 Wh/lb, as compared with conventional processes, with work inputs of about 2 Wh/lb, where fat is an optional ingredient.
Elimination of mercury from fish
Authors: Yannai Shmuel , Saltzman Rachel 
Published: November 2006

AbstractApproximately three‐quarters of the total mercury content originally present in tuna fish could be removed by two‐hour extraction of one part of shredded precooked fish with 7.5 parts of dilute hydrochloric acid containing 0.33% cysteine hydrochloride. Nearly two‐thirds of the mercury could be removed from 1.5 cm thick slices of precooked fish by 24‐hour extraction under the same conditions, at about 2 °C.
Leaf analysis as a guide to the nutrition of fruit crops. X. Magnesium and phosphorus sand culture experiments with apple
Authors: Bould C. , Parfitt R. I. 
Published: November 2006

AbstractSand culture pot experiments were carried out on young virus‐tested dessert apples, on MM.104 rootstocks, to study the effects of different levels of nutrient Mg and P on growth, flower production, crop yield and leaf nutrient composition. The relationship between leaf nutrient status and growth and fruiting was also investigated with a view to establishing “critical” leaf nutrient values for Mg and P. Variations in leaf Mg, over the range 0.07 to 0.33% Mg in dry matter (August sampling), had no significant effect (5% level) on growth and fruiting, although magnesium deficiency symptoms appeared on trees with leaf values less than 0.15% Mg in dry matter.Sub‐clinical concentrations of leaf P had very pronounced effects on growth, flowering and yield. Raising leaf P (July) from 0.15 to 0.25% P in dry matter doubled the number of flowers (in some years) in the following season and substantially increased growth and crop yield.In the absence of other limiting factors, and with adequate levels of N, the “critical” leaf P level in July—August would appear to be in the region of 0.25% P in dry matter.
Sulphite‐binding power of wines and ciders. III. Determination of carbonyl compounds in a wine and calculation of its sulphite‐binding power
Authors: Burroughs Leonard F. , Sparks Arthur H. 
Published: November 2006

AbstractImproved procedures are given for the quantitative fractionation of carbonyl compounds on a column of Dowex 1 (bisulphite) and for their chromatographic examination. A new spray procedure is described for detecting SO2‐binding compounds on paper chromatograms. Two wines were analysed and their calculated SO2‐binding curves compared with experimentally determined values. Wine from grapes attacked by moulds and bacteria had a high SO2‐binding power, due partly to dicarbonyl compounds of microbial origin, and the calculated and experimental values agreed closely. Wine from normal grapes had a lower SO2‐binding power but the calculated values were slightly higher (7 to 10%) than those determined experimentally.
Improved method for the estimation of parasorbic acid in sorbic acid
Authors: Murphy J. M. , Wardleworth D. F. 
Published: November 2006

AbstractA simple method for determining parasorbic acid (I) in sorbic acid (II), suitable for use down to levels of 0.5 mg/kg, is described. The parasorbic acid is extracted from aqueous potassium sorbate with dichloromethane and determined by gas chromatography using a flame ionisation detector.
Influence of carboxylic acids on the behaviour of adenine compounds in vitro and the possible implications of these effects on plant metabolic processes
Authors: Duncan H. J. 
Published: November 2006

AbstractAdenine compounds extracted from plants prior to a mercury purification step exhibit anomalous physical and chemical behaviour compared with commercial samples. Fatty acids were shown to contribute to this effect. Of the fatty acids tried, octanoic acid was the most effective. The bonding involved was sensitive to variations in either pH or salt concentration. For the effective removal of carboxylic acids from adenine with mercury the acids had to be unsaturated. The possibility of interactions occurring in nature between carboxylic acids, e.g. 1‐naphthaleneacetic acid and 3‐indoleacetic acid and adenine and its 6‐substituted derivatives, is briefly discussed.
Phenolic compounds of the genus pyrus. VI. Distribution of phenols amongst the various tissues of the pyrus stem
Authors: Challice J. S. 
Published: November 2006

AbstractStems of Pyrus calleryana, P. ussuriensis and P. communis var. jaspoideae, from both current and previous year's growth, were sampled in January and March and the phenols in the bud, cork, green cortex, white phloem and xylem tissues were investigated. For the individual tissues there appeared to be very little difference between the phenols of current and previous year's growth. However, although some phenols, such as arbutin and vanilloylcalleryanin, occur throughout all tissues of both January and March stems at about the same concentrations, certain other phenols tend to accumulate in particular tissues at particular times. The flavonoid glycosides, for example, were found in the buds, cork and green cortex, generally at markedly lower levels than in the leaves, but were absent from the white phloem and xylem.A comparison between leaf and whole bark (i.e. cork + green cortex + white phloem) of all available Pyrus species has shown that the bark phenols are generally more restricted in range than the leaf phenols and that no new phenols, hitherto undetected in the leaf, are to be found in the bark. Caffeoylcalleryanin and catechins are more obvious as bark rather than leaf constituents; as a leaf constituent, caffeoylcalleryanin has a somewhat limited distribution within Pyrus but as a bark constituent it is almost ubiquitous.
A technique for the comparison of treatments for control of scald on cool‐stored granny smith apples
Authors: Coote G. G. , Best D. J. 
Published: November 2006

AbstractThis paper is based on a theoretical model for the progressive development of superficial scald on cool‐stored Granny Smith apples as an example of behaviour expected for physiological disease in fruits generally. Pilot units of fruit are used to detect onset of the disease and successive units are examined at empirically selected times to give data falling in an optimum range on a sigmoid‐type curve. This is done separately for each treatment so that the distribution of removal times is near to that giving the most efficient evaluation of the treatment. Transformations of response give linear changes on log (storage time), so that regression or covariance analysis permits the estimation of rates and adjusted mean values for the comparison of treatments for control of the disease. An important feature of the new technique is the determination of the times for the first and subsequent removals from storage sequentially to get an optimum arrangement of data for quantal regression estimation for each treatment; comparison of treatments is made by testing the regression lines for separation. The method is illustrated by analysis of experimental data.
Chemical and biological evaluation of protein quality of locally produced and processed full‐fat soya bean flour from three tanzanian villages
Authors: Holm H. , Fossum K. , Eide Wenche B. 
Published: November 2006

AbstractSamples of locally produced and processed full‐fat soya bean flour from three Ujamaa villages in Tanzania were tested for protein quality and trypsin inhibitory activity. Differences were found in true digestibility (t.d.), biological value (b.v.) and net protein utilisation (n.p.u.) of the three flours as tested in balance experiments with rats under standardised conditions. A possible explanation for the differences is suggested on the basis of variations in amino acid content and trypsin inhibitory activity. The possible reasons for the variation in inhibitory activity are discussed.
A study of sodium alizarin‐3‐sulphonate for the determination of aluminium in leaves of Hevea brasiliensis
Authors: Lancaster Lai‐Aim , Lum Mum Kong 
Published: November 2006

AbstractA method for the determination of microgram quantities of aluminium using Alizarin Red S (sodium alizarin‐3‐sulphonate) has been studied and modified for use with digests of Hevea leaves. The effects of iron, pH and digestion have been clarified. The reagent gives a very reproducible and linear response up to 150 μg of aluminium.