bluuebunny/crossref_metadata_2025_split huggingface dataset:
An examination of polymerized pyrethrins
Authors: Campbell A. , Mitchell Wm. 
Published: November 2006

AbstractThe resinous material formed by polymerization of a highly purified pyrethrum concentrate has been examined. It was insoluble in cold light petroleum or deodorized kerosene, and gave high values for apparent pyrethrins by the Seil or mercury‐reduction methods, although it was devoid of insecticidal effect on houseflies. In these respects it resembled the additional ‘pyrethrins’ recently shown1 to be extracted by chloroform or by warm light petroleum from pyrethrum flowers, differing only in its higher content of apparent ‘pyrethrin I’.On hydrolysis of this material, pure chrysanthemum mono‐ and di‐carboxylic acids were isolated in yields of some 75% of the quantities calculated from the analysis. These acids were identical with those derived from normal pyrethrum extracts. Hence it appears that polymerization is confined to the keto‐alcoholic constituents of the esters, the acids not being involved. The chemical assay methods at present available do not distinguish such polymerized material from true pyrethrins; but the modification described by Mitchell and Tresadern1 largely prevents the extraction of polymerized material.The need for confirming all chemical assays by biological tests is emphasized. A portion of the monocarboxylic acid was esteri‐fied with DL‐allylcyclopentenolone; the ester possessed the expected insecticidal activity. The action of this ester on houseflies is discussed and contrasted with that of the pyrethrins.
Changes in composition of cottonseed during development and ripening
Authors: Grindley D. N. 
Published: November 2006

AbstractAnalyses have been made of cottonseed (Gossypium hirsutum) at different stages of maturity after flowering, and the results have been recorded in tables and graphs. It is seen that no appreciable oil develops in the seed until about the 35th day, when it increases rapidly; the carbohydrates decrease over this period. The oil as first formed is highly acidic, and contains much unsaponifiable matter, although the composition of the fatty acids remains practically constant over this period. The protein and ash contents increase steadily more or less in proportion to the weight of seed, but the crude fibre shows a sharp increase shortly before full maturity is reached. The immature seeds yield oil which does not respond to the Halphen test.
Analysis of undried pyrethrum flowers
Authors: Edwards M. G. 
Published: November 2006

AbstractA method, suitable for practical laboratory application, of quantitatively extracting undried pyrethrum flowers is described. The flowers are ground with the solvent in a porcelain mill, the solution washed out with more solvent and the bulk of the water removed from the marc by distillation in solvent vapour. The residue is then reground and re‐extracted, when it is almost completely exhausted, and the combined extracts are evaporated; they may be assayed by conventional methods.
Potentiometric analysis of bromide‐chloride mixtures at low concentrations. Application to fumigant mixtures
Authors: Winteringham F. P. W. , Bridges R. G. , Harrison A. 
Published: November 2006

AbstractThe potentiometric method of Northrop for the determination: of chlorides using a simple galvanometer circuit was studied as being suitable for possible extension to the analysis of bromide‐chloride mixtures. The silver electrode potential at the stoichio‐metric bromide equivalence‐point in dilute bromide‐chloride solutions was determined. The results obtained were most satisfactorily accounted for on the basis of co‐precipitation, the silver chloride fraction behaving independently and not necessarily as a mixed crystal. By using two reference cells which duplicate the silver electrode potential, one at the total halide equivalence point, and the other at the bromide equivalence point in an excess of chloride, the analysis of dilute mixtures can be made using a simple galvanometer circuit. The methods have been successfully applied to the analysis of low concentrations of methyl bromide fumigant mixtures after decomposition in ethanolamine.
Dried albumen: Removal of sugar by yeast before drying
Authors: Hawthorne J. R. 
Published: November 2006

AbstractA procedure for preparing stable dried albumen is described. The egg white, before drying, is freed from the naturally occurring glucose by yeast fermentation and from yeast by centrifuging. Laboratory tests showed little or no difference between the best experimental samples and samples of commercial, bacterially fermented albumen. This result was confirmed by tests carried out under commercial bakery conditions.
Factors affecting the uptake of phosphorus by plants
Authors: Smith A. M. , Simpson K. 
Published: November 2006

AbstractA study has been made in a series of 16 field experiments of the recovery by the turnip crop of the phosphorus applied in various phosphatic fertilizers, superphosphate at two rates (0.33 and 0.66 cwt. P2O6 per acre) being used as a standard. The recovery of phosphorus varied from less than 5 to almost 40%; it was nearly always greater from superphosphate than from other fertilizers and it was nearly always greater from the low than from the high rate of phosphate application. The soil properties which were most closely related to the percentage recovery were exchangeable calcium and citric‐soluble phosphate, the correlation coefficients being slightly above and slightly below the 2% level of significance respectively. These soil properties were quite unrelated to each other. Summer rainfall was also found to exert a considerable influence on the recovery of the phosphorus added; the partial correlation of recovery and exchangeable calcium, eliminating summer rainfall, reached the 1% level of significance.
The fate of labelled insecticide residues in food products. I.—Studies with a radioactive bromine analogue of DDT
Authors: Winteringham F. P. W. , Harrison A. , Jones C. R. , McGirr J. L. , Templeton W. H. 
Published: November 2006

AbstractA radioactive bromine analogue, 1:1:1‐trichloro‐2:2‐di‐(4‐bromophenyl)ethane, of the insecticide DDT has been used to indicate the fate of DDT sprayed on to wheat grain which is subsequently milled, baked and fed to animals. 82Br of high specific activity was prepared in the Harwell pile by the Szilard‐Chalmers method and was used for the synthesis of the analogue. Grain carrying 402 p.p.m. of the labelled insecticide was milled under typical conditions. A concentration of 14.6 p.p.m. was found in the flour (85% extraction) and 11.2 p.p.m. in bread made from the flour. There was evidence that some of the insecticide was in a ‐combined form in the bread. Some of the grain and bread were fed to hens and rats respectively. The insecticide was found in all the tissues examined. A fraction of the radioactivity found in the excreta behaved as the di‐(4‐bromo‐phenyl)acetic acid metabolite. This metabolite was identified in the urine of a man following ingestion of some of the bread.
Dried‐grass meal as a riboflavin supplement to animal feeding stuffs with special reference to poultry
Authors: Brown W. O. 
Published: November 2006

AbstractThe need for riboflavin in animals is discussed and the literature relating to the riboflavin content of grasses and other forage crops is reviewed. Results are given of the riboflavin and the crude protein content of a number of commercial dried‐grass meals; from these results it is shown that the crude protein content of dried‐grass meal may be used as an approximate index for its riboflavin value.The results of a biological test with chicks designed to secure evidence of the value of dried‐grass meal as a riboflavin supplement is reported. Using the riboflavin content of the liver and the incidence of curled‐toe paralysis as essential criteria for the demonstration of adequate riboflavin nutrition, a level of 10% of good‐quality dried‐grass meal containing about 16 μg./g. is shown to be necessary to give optimum results for the healthy growth of chicks.
Anthrone as a reagent in fluorescence analysis, and some applications
Authors: Radley J. A. 
Published: November 2006

AbstractA reagent consisting of anthrone dissolved in concentrated sulphuric acid has been found to develop characteristic fluorescence colours in filtered ultra‐violet light when heated with low concentration of a number of organic compounds. Glycerol and glycol derivatives are especially reactive, and so is tartaric acid. The reaction has the delicacy of a ‘micro’ test and several instances of its use for identification of specific compounds in industrial forensic and foodstuff investigations are given.
The component fatty acids of tobacco‐seed oils
Authors: Crawford R. V. , Hilditch T. P. 
Published: November 2006

AbstractThe component acids of tobacco‐seed oils from plants grown in India, Turkey, Rhodesia and England have been studied: the linoleic acid content varied from 69% (Indian) to 79% (English). The glycerides of the Indian oil were studied and shown to include about 74% of dilinoleo glycerides and 20% of trilinolein. This composition indicates the suitability of the oil as a non‐yellowing oil for paints, alkyd resins, etc., and also shows that tobacco‐seed oils follow the usual pattern of seed‐fat glyceride structure. All the oils studied are thus very suitable for the paint industry (this finding has been confirmed by practical usage in the case of Indian oil), but earlier records suggest that, as in sunflower and some other species, the proportions of linoleic and oleic acid may vary over a much wider range.In view of this variability and of the fact that any oil with a linoleic content of more than about 67% is well suited for drying purposes, the technical designation of oils with linoleic contents of 67% or higher from any of these sources as ‘linoleic‐rich (tobacco) seed oil,’ ‘linoleic‐rich (sunflower) seed oil,’ etc., is suggested.
The enzymic degradation of pectin and other polysaccharides. I.—Introduction, and a preliminary study, on the degradation of the polysaccharides of fruits by the enzymes produced by micro‐fungi (‘moulds’)
Authors: Reid W. W. 
Published: November 2006

AbstractThe polysaccharidases occurring in enzyme preparations from micro‐fungi, and used in the commercial processing of fruit products, have been examined. It has been shown that the majority of the preparations and cultures of micro‐fungi examined produced enzymes capable of degrading polygalacturonic acid, araban, galactan, xylan, etc. The occurrence in fruits of a mixture of polysaccharides and the presence of the appropriate hydrolases in the enzyme preparations raises certain difficulties in the standardization of these preparations for technological use. In addition, the estimation of the glycosidic hydrolysis of pectin produced by such preparations will consist of the total hydrolysis of polygalacturonic acid, araban and galactan; the assay of polygalacturonase activity by estimation of glycosidic hydrolysis may consequently be inaccurate.The simultaneous degradation of these three polysaccharides in relation to glycosidic hydrolysis, the secondary change in colloidal properties and the structure of pectin, is discussed. Evidence is presented suggesting that the enzymic hydrolysis of pectic acid occurs in two stages, which may be due to separate enzyme actions : the hydrolysis of araban and galactan, and the hydrolysis of polygalacturonic acid. The use of enzymes as analytical tools in the examination of pectin is indicated, and emphasis is laid on the desirability of preparations having a single enzyme activity.
Phosphate fixation and availability
Authors: Williams E. G. 
Published: November 2006

AbstractFactors that may affect the relation of fixation to availability are briefly reviewed. A preliminary assessment of this relationship for superphosphate added to some typical acid soils in N.E. Scotland is made from solubility data on the rate of fixation, the effect of time of application, and the residual value of phopsphate dressings as measured by field and pot experiments.
South african fish products. XXXI.—The composition of pilchard oil and of maasbanker oil
Authors: Black M. M. , Schwartz H. M. 
Published: November 2006

AbstractA quantitative study of the saponifiable and unsaponifiable fractions of three samples of South African Pilchard oil and of one sample of maasbanker oil has been made.Differences in the iodine value of the three pilchard oils studied resxulted chiefly from differences in the mean unsaturation of the various homologous groups of fatty acids, the relative proportions of the different groups differing c comparatively little in oils of high and low iodine value. In the oil from the very lean fish the percentage of c22 Acids was increased at the expense of the plamitc and c18 unsturated acids, an observation which supports Lovern's view that in fasting fish the acids of lower molecular weight are preferentially utilized leading to an accumulation of acids of high molecular weight.Maasbanker iol differed from pilchard oil in that the percentage of C20 unsaturated acids was lower and the percentage of C22 unsturated acids was highere than in pilchard oil. A more striking difference was the lower degree of unsturation of both the C20 and C22 acids in the maasbanker oil; this was reflected in its very much lower iodine value.Cholesterol was the chief constituent of the unsaponifiable fraction of both pilchard and maasbanker oil. Other components of the unsaponifiable fractions of both oils were α‐glyceryl ethers, saturated and unsaturated hydrocarbons, fatty alcohols and vitamin A. Evidence was obtained that a C22 unsturated fatty alcohol was present in the unsaponifiable faction of maasbanker oil.
Changes in the sugar composition of coconut water during maturation and germination
Authors: Child R. , Nathanel W. R. M. 
Published: November 2006

AbstractChanges in the sugar content of the water of the coconut have been followed during ripening and germination. From the most immature fruit in which the cavity has just formed to about the seven‐month‐old fruit when it is full size but still unripe, the sugars present, which are almost entirely reducing sugars, increase to a maximum of about 5% concentration. Thereafter non‐reducing sugars appear, but the total concentration of sugars fall to about 2% in the fully ripe nut, 12 to 13 months old.The results were much the same in the three varieties of Coos nucifera L. studied—the ordinary tall palm, a dwarf variety, and a variety with orange‐coloured fruit, known in Sinhalese as Rath‐Thembili—expect that in the water of dwarf nuts small amounts of non‐reducing sugars were present in the earlier stages.During the early stages of germination the concentraion of reducing sugars continues to fall, but that of total sugars remains fairly constant until the fourth month of germination, when it also falls.
Laboratory assessment of pectin quality with special reference to jelly grading
Authors: Olliver Mamie 
Published: November 2006

AbstractApparatus for testing strength is reviewed, attention being drawn to the different physical principles involved. The American definition of pectin jelly grade has been adapted to conform with English jam‐manufacturing practice, and the effect of different conditions of gel preparation is described. Rate of cooling and Ph are more important factors than type or quantity of buffer, and temperature of ageing and soluble‐solids content both exert considerable influence above Ph 3.0. Points are listed for consideration when formulating a laboratory procedure for jelly sideration when formulating a laboratory procedure for jelly grading. Methods of determining the rate of set are briefly described.
The vapour pressure of parathion and related compounds
Authors: Bright N. F. H. , Cuthill J. C. , Woodbury N. H. 
Published: November 2006

AbstractIn view of the widespread interest in insecticidal formulations based on parathion, the vapour pressures of the pure material and a number of related compounds likely to be encountered in the commercial product have been measured at various temperatures within the range 25–92° C. The materials examined include : (a) pure parathion, O,O′‐diethyl O‐P‐nitrophenyl thiophosphate, (b) S‐ethyl isomer of (a), O,S‐diethyl 0‐P‐nitrophenyl phosphate, (c) S‐phenyl isomer of (a), O,O′‐diethyl S‐p‐nitrophenyl phosphate, (d) commercial parathion, which contains mainly pure parathion together with small quantities of various related compounds, (e) O,O′,O″‐triethyl thiophosphate, (f) O,O′‐diethyl S‐ethyl phosphate, (g) O‐ethyl O,O′‐bis‐P‐nitrophenyl thiophosphate. Compounds (a) to (d) and (g) were examined by an effusion technique. Compounds (e) and (/) were examined in a liquid U‐tube manometer. Details of the preparation of the materials are given. The vapour pressures have been shown to be low at ordinary temperatures (generally of the order of 10−4 mm. mercury, or lower, at 20° C).The data provided will be of use in assessing the toxic hazards of exposure to the vapour of parathion and related compounds, and the permanence of insecticidal deposits of the material.
Use of titan yellow for the determination of magnesium in plant material
Authors: Cornfield A. H. , Pollard A. G. 
Published: November 2006

AbstractA modification of the colorimetric determination of magnesium by means of Titan yellow, as applied to plant‐ash extracts, is described, in which no preliminary separations are required; the range is from 10 to 80 μg. magnesium.
The examination of biscuit flour doughs by load‐extension tests
Authors: Halton P. , Greer E. N. 
Published: November 2006

AbstractA study has been made of the characteristics of unfermented English wheat‐flour doughs as indicated by load‐extension tests.The conditions of preparation of dough and the method of testing are described. The results of these tests have been compared with manufacturers' assessment of the biscuit‐making quality of the flour used. It is found that the most suitable flours possess the characteristics of low elasticity and high extensibility, and the limiting conditions, in terms of extensometer readings, for satisfactory biscuit flours are indicated. In two series, tests have been applied to a number of pure varieties of English wheat and it is shown that Little Joss is the most consistently suitable of those tested.
Spontaneous heating and ignition in stored palm kernels. II.—Reactions between palm‐kernel bag fat and gaseous oxygen
Authors: Burgoyne J. H. , Thomas A. 
Published: November 2006

AbstractThe reaction of oxygen at atmospheric pressure with dispersed palm‐kernel bag fat has been studied in the range of temperature 50 to 160°c., but principally at 80°c. and with the fat dispersed on glass surfaces, although the reaction with fat‐impregnated jute has also been studied comparatively. The relationships between oxygen consumption, product formation, total pressure change and heat evolution throughout the reaction have been established and the effects of the specific surface of the fat and the pressure of the oxygen on the reaction velocity have been studied. It appears that the oxygen initially attacks the linoleate present more rapidly than the oleate (which is in greater concentration); the linoleate consequently becomes exhausted first and the reaction rate is modified. The heat of initial reaction is about 59 kg.‐cal./mole. Observations on the formation of peroxide and the disappearance of double bonds during the reaction are discussed in the light of the modern views of Hilditch, Farmer and others on the mechanism of oxidation of unsaturated fats.
Spontaneous heating and ignition in stored palm kernels. III.—Steady‐state temperature distribution in a uniform mass of material subject to atmospheric oxidation: A uni‐dimensional treatment
Authors: Burgoyne J. H. , Thomas A. 
Published: November 2006

AbstractOn the basis of previously measured rates, rate‐temperature coefficient and heat of the reaction between oxygen and palm‐kernel fat, the steady‐state temperature distribution in uniform columns of palm kernels due to atmospheric oxidation is determined theoretically using a uni‐dimensional model. Temperature rise may be controlled by three factors; (i) conduction loss, (ii) oxygen deficiency and (iii) convection loss. In practice (i) and (ii) or (i) and (iii) usually operate together; however, they may be considered separately in order to define the lengths of column, external temperatures and ventilation rates at which the column is certainly safe from spontaneous ignition; but the margin of safety cannot be determined by this simplified method.
Spontaneous heating and ignition in stored palm kernels. V.—A study of the self‐heating of the palm kernels and the jute bags in the presence of moisture
Authors: Bowes P. C. 
Published: November 2006

AbstractThe range of self‐heating of the moistened materials of the palm‐kernels stack, under aerobic conditions and with known heat loss, has been explored. It has been concluded that the heating under these conditions is mainly due to the respiration of a micro‐flora developing on the materials.No evidence has been found of a reaction, consequential to the biological reactions, which could continue the heating above the lethal temperature for the micro‐flora present in the palm kernels or in the jute bags contaminated with the palm‐kernel fat. If this is to occur the intervention of an anaerobic stage in the biological activity is likely to be essential.
Recovery of water‐soluble nutritional factors from fish livers
Authors: Gray D. J. S. , Novellie L. , Shuttleworth R. G. 
Published: November 2006

AbstractMethods of processing hake livers whereby the protein fraction and the water‐soluble nutritional factors may be recovered in addition to the oil and oil‐soluble vitamins, have been examined. Methods involving (a) partial tissue digestion by papain, and (b) water‐extraction (under conditions involving some autolysis) have been compared. The water‐soluble fraction from process (b) has been subjected to evaporation under reduced pressure and to spray‐drying. The powder thus obtained has been analysed for nitrogenous components, glycogen, vitamins of the B group (including vitamin B12) and for fifteen inorganic elements.
Estimation of sterilizing values of processes as applied to canned foods. I.—Packs heating by conduction
Authors: Gillespy T. G. 
Published: November 2006

AbstractThe F value of a heating process as applied to a can of food is defined as the time in minutes at 250° F., assuming the whole can to be raised instantaneously to this temperature and cooled instantaneously to a sub‐lethal temperature afterwards, that would give the same degree of sterility as the process to be valued. The implications of the term ‘degree of sterility’ are discussed.Equations are developed and tables are given, applicable to pure conduction packs only, for estimating the F value of a process for a small finite volume at the centre of a cylindrical can. Such a value has hitherto been used to represent the F value for the whole can. It is here designated the Fc value. The effects of the relative dimensions of the can, of pre‐processing procedures and of the coming‐up time of the retort are considered. The Fc value is independent of the absolute heat resistance of the organisms to be killed, assuming the same temperature‐time relationship.A method is presented for estimating the F value for the whole can from the Fc value. The F value is shown to vary with the heat resistance of the organisms for which the degree of sterility attained is defined.