bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Molecular Oxygen Content of Dehydrated Foods a
Authors: SIDWELL C. G. , SALWIN HAROLD , KOCH ROBERT B. 
Published: August 2006

SUMMARYA polarographic method for measuring the molecular oxygen content of foods is described. Oxygen contents determined by the method were of the same order of magnitude as peroxide oxygen values of non‐rancid fats and oils. Factors that controlled the molecular oxygen content of dehydrated foods were percent moisture, surface area, partial pressure of oxygen, and absorbability of other gases in the headspace.
Antimicrobial Agent of Aged Surface Ripened Cheese.
Authors: GRECZ N. , DACK G. M. , HEDRICK L. R. 
Published: August 2006

SUMMARYAntibiotic activity in aged Liederkranz cheese was found to be produced by the aerobic microorganisms inhabiting its surface. Brevibacterium linens was the principal source of the antimicrobial agent(s). Yeast of the Candida type and, when present, some other microorganisms contributed minor antimicrobial activity. The antimicrobial agent(s) of aged Liederkranz cheese had the following properties: 1) dialysable through cellulose casing, 2) absorbed on Norit A at acid pH, 3) stable in acid and alkaline solutions ranging from pH 2.0 to 12.0 at 24° C, 4) destroyed within 20 hr in alkaline solution at pH 12 at room temperature, 5) in aqueous solution stable to heating at 121° C for 10 min at acid pH(pH<5.0) but decreased activity at pH 5.0 to 8.5, 6) in agar medium of pH 6.8–7.0 activity remained after heating at 121° C for 45 min, 7) soluble in water, methanol, ethanol, and butanol, slightly soluble in acetone and insoluble in ethyl ether, carbon tetrachloride, chloroform and ethyl acetate, 8) inhibited growth of many gram‐positive and gram‐negative bacteria as well as several yeasts and molds, and 9) related to antibiotic from B. linens but distinct from nisin, an antibiotic commonly associated with dairy products. In a survey of market samples of cheeses to determine whether antibiotic activity was present, only surface‐ripened cheeses with a brown smear made up of bacteria were found to contain antibacterial activity. Other types of cheeses which did not develop this brown smear did not possess this activity. It may be concluded that antibiotic activity is contained in the brown bacterial surface smear that develops during ripening.
A Comparison of Two Calorimetric Methods for Determining Reduced Ascorbic Acid in Frozen Peasa,b
Authors: STOWELL MARTHA LOIS , TINKLIN GWENDOLYN L. , HARRISON DOROTHY L. 
Published: August 2006

SUMMARYThe sodium 2,6‐dichlorohenzenoneindophenol method (Method A) and the diazotized 4‐methoxy‐2‐nitroaniline method (Method B) for measuring reduced ascorbic acid in frozen peas were compared. A randomized incomplete block design with 12 replications for each of the two methods of ascorbic acid analysis was used. Very highly significant differences in ascorbic acid values were obtained between Methods A and B, with Method A always the higher.
A Rating‐Scale Method for Determining Absolute Taste Thresholds
Authors: GREGSON R. A. M. 
Published: August 2006

SUMMARYAbsolute taste thresholds for salt and sweetness were determined by a combination of ascending‐series and rating‐scale methods: for salt a value only very slightly under previous quoted figures was obtained, for sugar a value of .002 p/p was obtained. The results also permitted a scaling of each taste description on the rating‐scales in terms of both j.n.d's above threshold and solution concentrations. Previous workers have doubted whether there is one single absolute threshold for taste: the present results suggest a number of thresholds in an ascending series may be defined operationally.
A Spectrophotometric Investigation of Dihydroxyacetone‐Arginine Browning
Authors: MORRIS ROBERT J. , ANN FORDHAM PATRICIA 
Published: August 2006

SUMMARYColor development was maximum at a 2:l stoichiometric ratio of dihydroxyacetone to arginine when both the molar‐ratio and Job's methods were applied to solutions maintained at a pH 6.3–6.5. The reactants, which produced the red‐brown color through a series of chemical changes, gave reprodueihle absorbance data at 300 mμ for solutions containing a final concentration of 2–120 ppm of dihydroxyacetone.
Volatile Ester Equilibria in Plant Tissuea
Authors: HULTIN HERBERT O. 
Published: August 2006

SUMMARYVariations in the apparent dissociation constants of ethyl acetate for several different samples of banana pulp are noted. It is hypothesized that the variations might he due to the involvement of coupled reactions that supply or delete one or more of the reacting species at a rate faster than that at which the tissue esterases function to establish equilibrium. In the same samples, the constants for methyl acetate and iso‐amyl acetate remained relatively constant.
Nutrient Content of Variety Meats.
Authors: KIZLAITIS LILIA , STEINFELD M. I. , SIEDLER A. J. 
Published: August 2006

SUMMARYAnalyses are presented of the vitamin A, vitamin C, and iron content and proximate composition of raw variety meats from beef, calf, lamb, and pork. Vitamin A content of liver varied considerably from reported values. Extreme variations within different liver samples were also observed. Lamb liver contained the largest amounts of vitamin A of any of the samples tested. Small amounts were found in kidney and lamb lung. Vitamin C content was greatest in calf and beef thymus.
Confusion in Sensory Scoring Induced by Experimental Design
Authors: AMERINE M. A. , BAKER G. A. , OUGH C. S. 
Published: August 2006

SUMMARYReplicated scorings of 4 series of wines were made by 8 tasters with two different designs of presentation. Design 1 consisted of different wines with additives (each wine with four concentrations of additives was tasted as a block) and design 2 consisted of randomization of tastings over all wines and additives. In any one design, tasters did not react the same for any given series. The differences showed up in both mean scorings and in the variability of the scorings. When the design was broadened to include more diverse categories in a randomized fashion, the scorings became biased in rather unpredictable ways and the variability of the scorings increased in general, in some cases.
Changes in Water‐Soluble Calcium and Magnesium Content of Pear Fruit Tissue During Maturation and Ripening in Relation to Changes in Pectic Substances
Authors: ESAU PAUL , JOSLYN M. A. , CLAYPOOL L. L. 
Published: August 2006

SUMMARYChanges were determined in total and water‐soluble calcium and magnesium content and in the pectic substances of Bartlett pears during maturation and storage. The data indicate a change in metabolic processes when the fruit is removed from the tree. In maturing fruit, about 48% of calcium and 65% of magnesium are present in soluble form. Both cations generally decreased during maturation. The Mg/Ca ratio varied with growing conditions and may be related to soil composition. The data indicate that mare, total pectin, water‐soluble pectin, total calcium, and total magnesium arc correlated with firmness. The relationship of soluble calcium and magnesium to firmness is radically different in detached fruit from that in fruit on the tree. Analyses of data indicate that the “bound” calcium and magnesium are present in concentrations far greater than the total available carboxyl groups of pectin, and that protopecin content is not related to calcium‐ or magnesium‐bound pectinic acid chains. In detaching ripening fruit, when a general breakdown begins there is a good correlation of all data with firmness.
Development and Application of an Apparatus for Continuous Measurement of Muscle Extensibility and Elasticity Before and During Rigor Mortisa,a,b
Authors: BRISKEY E. J. , SAYRE R. N. , CASSENS R. G. 
Published: August 2006

SUMMARYAn apparatus was developed to study the extensibility and elasticity characteristics of muscle fibers before and during the onset of rigor mortis. A variable load (weight) was applied to a muscle specimen held in a chamber under controlled conditions maintained by a thermostatically regulated cartridge heater, cooling coil, and gas inlet. A solenoid cell, energized by a cyclic timer, was used to release and apply the load in a direction longitudinal to the vertically mounted specimen. A lever attached to the specimen‐loading, system transmitted the extensibility and elasticity of the specimen to the armature of a differential transformer. The output voltage, from the secondary transformer winding was directly proportional to displacement of the armature. This AC output signal was rectified and transferred to a DC recording microammeter. The time course of rigor mortis was not influenced by loading and unloading interval or size of muscle strip, and was found to be temperature‐dependent, being prolonged as temperature was decreased. The white fibers of the semitendinosus muscle were found to have a considerably longer delay phase than the red fibers. The relations between the time course of rigor mortis and the ultimate properties of the muscle were discussed.
Darkening of Red Beets, Beta Vulgaris
Authors: BOSCAN L. , POWRIE W. D. , FENNEMA O. 
Published: August 2006

SUMMARYColor changes in disrupted tissue of red beets were studied under various conditions with a Hunter color and color‐difference meter. Results showed that both autoxidation and enzyme‐catalyzed oxidation of brown‐pigment precursors were responsible for the darkening of beet tissue. Histochemical studies on the localization of phenolase in red, beets showed that the vascular tissue was the major site of enzyme activity. Apparently, the cell walls contained a small amount of phenolase. High phenolase activity was observed in both a beet extract and washed pulp of beets. Data are presented on the optimum pH and substrate specificity of beet phenolase. A solution containing 2% sodium carbonate and 5% sodium chloride was found to be a good solvent for extraction of the phenolase from washed beet pulp. At least four phenolic compounds were separated by paper chromatography.
Preparation and Properties of Rhamnosidase and Glucosidase Fractions from a Fungal Flavonoid Glycosidase Preparation, “Naringinase C‐100”
Authors: DUNLAP W. J. , HAGEN R. E. , WENDER S. H. 
Published: August 2006

SUMMARYA fungal enzyme preparation, “Naringinase C‐100,” was separated by paper electrophoresis into individual rhamnosidase and glucosidase fractions. The specificities of these fractions were determined by testing their ability to hydrolyze various flavonoid and related phenolic glycosides. The individual rhamnosidase and glucosidase fractions were characterized by determining the degree of hydrolysis produced in standard naringin and prunin substrate solutions at various pH's, temperatures, and time intervals. A paper chromatographic‐fluorometric method suitable for quantitative determination of naringin and prunin in mixtures containing naringin, prunin, and naringenin was devised and employed in the characterization studies.
Pesticide Residue Analysis. Gas Chromatographic Analysis of 2,6‐Dichloro‐4‐nitroaniline
Authors: BECKMAN HERMAN , BEVENUE ARTHUR 
Published: August 2006

SUMMARYTwo procedures for the analysis of dicloran (2,6‐dichloro‐4‐nitroaniline) by gas chromatography are described. Determination of residues in fruit with a microcoulometer detector with a sensitivity of 0.01 ppm is outlined, and determination of dicloran with a thermal‐conductivity detector with a sensitivity of 0.5 ppm is discussed. Gas chromatography with a thermal‐conductivity detector is also applicable to the analysis of formnlations of dicloran for quality control or regulatory purposes.
The Bioassay of Pimaricin and Its Binding Effect in Orange Juicea
Authors: SHIRK RICHARD J. , WHITEHILL ALVIN R. , CLARK WALTER L. 
Published: August 2006

SUMMARYThe stability of low levels of the antifungal pimaricin in orange juice can be quantitatively followed by a cylinder‐plate agar assay using a strain of Saccharomyces cerevisiae that is sensitive to 0.6 μg/ml. Pimaricin is stable in orange juice stored in the dark under refrigeration. The assay data indicate that pimaricin is adsorbed or bound to the juice pulp, and the recovery from the juice depends upon proper sample dilution.
Utilization of Some Carbon and Nitrogen Sources by Pseudomonas fluoresceda
Authors: VANDERZANT C. , OUSLEY T. J. 
Published: August 2006

SUMMARYAll test cultures of Pseudomonas fluorescens established growth in a basal medium (0.02% Mg SO4, 0.1% KH2PO4, and 0.5% glucose) with NH4H2PO4, NaNH4HPO4, or (NH4)2HPO4 as the sole source of nitrogen. NH4Cl2 NH4NO3, and (NH4)2SO4 supported growth of the majority of the cultures. Complex organic N substrates were readily utilized by all test cultures. Glutamic acid, leucine, and proline were satisfactory sources of both nitrogen and carbon for all test cultures. With NH4H2PO4 as the sole source of nitrogen, fructose, galactose, glucose, mannose, maltose, trehalose, starch, arabitol, erythritol, glycerol, inositol, scyllo inosose, citric acid, malie, pyruvic, caprylic or capric acid supported growth of all cultures. 1‐Nonanol, 1‐decanol, and 1‐hendecanol were satisfactory carbon sources.
Inactivation‐Rate Studies on a Radiation‐Resistant Spoilage Microorganism III. Thermal Inactivation Rates in Beefa,b
Authors: DUGGAN D. E. , ANDERSON A. W. , ELLIKER P. R. 
Published: August 2006

SUMMARYThe thermal resistance of Micrococcus radiodurans R1, a spoilage bacterium highly resistant to ionizing radiation, was characterized. A modified “thermal‐death‐time tube” was used, with cells uniformly suspended in a raw meat puree reconstituted from freeze‐dried and powdered beef that had been screened to remove pipette‐plugging fibers and irradiated to eliminate viable aerobic organisms before use. Thermal death rate, unlike the radiation death rate, seemed to approximate an exponential form, as indicated by survival curves. A D1A0= 0.75 and z= 10.65 describes the heat resistance in beef. Simple calculations suggested that if all parts of the samples of beef reached 150° F, the lower level of the “medium‐done” range, a 1‐min hold at that temperature should reduce viable nymbers by a factor of 10−10 and a 2‐min hold should reduce numbers by a factor of 10−20.
Direct Microscopic Technique to Detect Viable Yeast Cells in Pasteurized Orange Drink
Authors: McDONALD V. R. 
Published: August 2006

SUMMARYBiological spoilage of non‐carbonated orange drink is caused mainly by yeasts that are not inhibited by preservatives at permitted levels. A stain that distinguishes living from dead yeast cells was used to develop a technique that detected yeast growth within 24–36 hr of the addition of one viable yeast cell per 190 ml of pasteurized orange drink.
Growth of Psychrophiles. I. Lipid Changes in Relation to Growth‐Temperature Reductionsa
Authors: WELLS FRANK E. , HARTSELL STANLEY E. , STADELMAN WILLIAM J. 
Published: August 2006

SUMMARYA monomolecular surface‐film method was used to evaluate lipid changes in bacteria isolated from refrigerated poultry meat. Changes in cell lipids were studied as functions of reduced growth temperature and growth in the presence of low concentrations of chlortetracycline. Temperature reduction did not cause lipid changes in representative psychrophilic bacteria but did cause profound changes in a gram‐positive rod having a lesser ability to grow at 4°C. Growth in the presence of CTC caused lipid increases in all strains.
Maple Sirup. XXI. The Effect of Temperature and Formaldehyde on the Growth of Pseudomonas geniculata in Maple Sap
Authors: WASSERMAN AARON E. , WILLITS C. O. 
Published: August 2006

SUMMARYThe growth of Pseudonmonas geniculata in sterile maple sap in the presence and absence of 5 ppm formaldehyde at several temperatures was investigated. At 27°C, the growth of inocula as low as 103 cells/ml was rapid, and the effect of formaldehyde, if any, was negligible. At 7°C, the temperature slowed the growth of the bacteria, particularly in cultures inoculated with 103 or 104 cells/ml. Formaldehyde further inhibited the cultures, initially causing a decrease in the number of viable organisms and lengthening the lag period before growth began again. This was particularly noticeable in the cultures with the smaller inocula.
The Influence of Post‐mortem Glycolysis on Poultry Tenderness a
Authors: de FREMERY DONALD , POOL MORRIS F. 
Published: August 2006

SUMMARYThe minimization of post‐mortem glycolysis by 1) subcutaneous injections of adrenaline, which eliminates muscle glycogen ante‐mortem, 2) intravenous injections of sodium iodoacetate, which inhibits phosphoglyceraldehyde dehydrogenase, or 3) rapid cooking, has resulted in poultry meat that is tender without aging. Since these treatments accelerate rigor mortis, the elimination of post‐mortem glycolysis eliminates the toughening associated with an acceleration of rigor mortis in normal birds.
The Major Anthocyanin Pigments of Vitis Vinifera Varieties Flame Tokay, Emperor, and Red Malaga
Authors: AKIYOSHI MINORU , WEBB A. D. , KEPNER R. E. 
Published: August 2006

SUMMARYThe table‐grape variety Flame Tokay contains cyanidin‐3‐monoglucoside as the principal skin pigment, 82% of the total pigment, with no evidence for the presence of malvidin‐3‐monoglucoside. Skin pigment compositions for the Red Malaga and Emperor varieties were also determined.
Autoxidation of Beef and Tuna Oxymyoglobinsa
Authors: BROWN W. DUANE , DOLEV AMI 
Published: August 2006

SUMMARYRates of autoxidation of beef and tuna oxymyoglobins have been determined at pH 5.9 with various buffer concentrations (0.1, 0.2, and 0.6M) and temperatures ranging from 0 to 40°C. The autoxidation is first‐order with respect to unoxidized myoglobin under all conditions used. The rates of oxidation of tuna oxymyoglobin were independent of buffer concentration, whereas those of beef myoglobin decreased with increasing buffer concentration. Tuna oxymyoglobin was oxidized more slowly than beef at 0 to 10°C at all buffer concentrations, and at higher temperatures and low buffer concentration; at high temperatures and high buffer concentration, tuna oxymyoglobin was oxidized more rapidly than beef. Oxidation of a crude preparation of beef oxymyoglobin was slower than that of purified myoglobin.
Chemical and Radiochemical Composition of the Rongelapese Diet
Authors: CHAKRAVARTI DIPTIMAN , HELD EDWARD E. 
Published: August 2006

SUMMARYThe gross chemical composition of the Rongelapese diet indicates that it is low in fat, protein, and ash hut fairly high in carbohydrate. The variation in gross chemical composition of the diets examined may be accounted for by the broad variability of the different diets. The habitat of the Rongelapese probably does not demand a high‐energy diet, which may partially justify the lower fat intake. Levels of calcium and phosphorus seem below the minimum required for maintenance of a proper calcium‐phosphorus balance. The diet seems adequate in magnesium and potassium but slightly low in sodium. The nickel, cobalt, and copper contents seem high in the Rongelap rations, manganese content is low, and iron and zinc compare favorably with minimum daily requirements.Hight levels of cobalt‐60 and zinc‐65 are associated with each other and with rations containing local fish. The higher levels of strontium‐90 and cesium‐137 are found where local fruit was consumed. Coconut contributes little strontium‐90, and pandanus the most. Rations with higher zinc‐65 also contain higher levels of stable zinc, indicating that local sea foods may be the main source of zinc in the diet. Cesium‐137, strontium‐90, and cobalt‐60 show no definite correlation with stable potassium, calcium, and cobalt, respectively. There is probably a net addition of minerals to Rongelap soils from imported foods.
Decomposed pairwise regression analysis of genetic and geographic distances reveals a metapopulation structure of stream‐dwelling Dolly Varden charr
Authors: KOIZUMI ITSURO , YAMAMOTO SHOICHIRO , MAEKAWA KOJI 
Published: August 2006

AbstractIsolation by distance is usually tested by the correlation of genetic and geographic distances separating all pairwise populations’ combinations. However, this method can be significantly biased by only a few highly diverged populations and lose the information of individual population. To detect outlier populations and investigate the relative strengths of gene flow and genetic drift for each population, we propose a decomposed pairwise regression analysis. This analysis was applied to the well‐described one‐dimensional stepping‐stone system of stream‐dwelling Dolly Varden charr (Salvelinus malma). When genetic and geographic distances were plotted for all pairs of 17 tributary populations, the correlation was significant but weak (r2 = 0.184). Seven outlier populations were determined based on the systematic bias of the regression residuals, followed by Akaike's information criteria. The best model, 10 populations included, showed a strong pattern of isolation by distance (r2 = 0.758), suggesting equilibrium between gene flow and genetic drift in these populations. Each outlier population was also analysed by plotting pairwise genetic and geographic distances against the 10 nonoutlier populations, and categorized into one of the three patterns: strong genetic drift, genetic drift with a limited gene flow and a high level of gene flow. These classifications were generally consistent with a priori predictions for each population (physical barrier, population size, anthropogenic impacts). Combined the genetic analysis with field observations, Dolly Varden in this river appeared to form a mainland‐island or source‐sink metapopulation structure. The generality of the method will merit many types of spatial genetic analyses.
Immigration, species radiation and extinction in a highly diverse songbird lineage: white‐eyes on Indian Ocean islands
Authors: WARREN BEN H. , BERMINGHAM ELDREDGE , PRYS‐JONES ROBERT P. , THÉBAUD CHRISTOPHE 
Published: August 2006

AbstractMolecular phylogenetic hypotheses of species‐rich lineages in regions where geological history can be reliably inferred may provide insights into the scale of processes driving diversification. Here we sample all extant or recently extinct white‐eye (Zosterops) taxa of the southwest Indian Ocean, combined with samples from all principal continental lineages. Results support a high dispersal capability, with at least two independent continental sources for white‐eyes of the region. An early (within 1.8 million years ago) expansion into the Indian Ocean may have originated either from Asia or Africa; the three resulting lineages show a disparate distribution consistent with considerable extinction following their arrival. Africa is supported as the origin of a later expansion into the region (within 1.2 million years ago). On two islands, a pair of Zosterops species derived from independent immigrations into the Indian Ocean co‐occur or may have formerly co‐occurred, providing strong support for their origin by double‐island colonization rather than within‐island (sympatric or microallopatric) speciation. On Mauritius and La Réunion, phylogenetic placement of sympatric white‐eyes allow us to rule out a scenario in which independent within‐island speciation occurred on both islands; one of the species pairs must have arisen by double colonization, while the other pair is likely to have arisen by the same mechanism. Long‐distance immigration therefore appears to be responsible for much of the region's white‐eye diversity. Independent immigrations into the region have resulted in lineages with mutually exclusive distributions and it seems likely that competition with congeneric species, rather than arrival frequency, may limit present‐day diversity.