bluuebunny/crossref_metadata_2025_split huggingface dataset:
Inhibition of nitrification by nitrapyrin, carbon disulphide and trithiocarbonate
Authors: Ashworth John , Briggs Geoffrey G. , Evans Avis A. , Matula Jiri 
Published: November 2006

AbstractWe have studied the behaviour of the nitrification inhibitors nitrapyrin (2‐chloro‐6‐trichloromethyl pyridine) and carbon disulphide (CS2), and of trithiocarbonate ion (CS32−). Solutions of Na2CS3 in water or aqueous NH3 are stable but when added to soil they decompose with evolution of CS2, which in laboratory tests was complete within hours. In field experiments each material was injected simultaneously with aqueous NH3 or aqueous urea. Nitrapyrin was held strongly on soil near the centre of the injected band of fertiliser N. It became fully effective only approximately two months after injecting grassland in November (1974 and 1975) with 375 kg N/ha, but approximately one month after injecting winter wheat with 100 kg N/ha in March (1976). In contrast CS2 itself, or CS2 generated by CS32−, diffused rapidly from the injected band and markedly inhibited nitrification for up to three months after injecting grassland and up to one month after injecting winter wheat, but had no effect on nitrification later. The main practical implication of the work is that liquid fertilisers supplying NH4‐N may, if mixed with a trithiocarbonate, be injected into grassland in autumn, without risk of substantial nitrate leaching during winter. This extends the period suitable for injection and eases congestion of work normally done in spring.
Cellulose acetate as a selective sorbent for limonin in orange juice
Authors: Chandler Bruce V. , Johnson Robert L. 
Published: November 2006

AbstractCellulose acetate as flake or powder is an efficient and selective sorbent for removing the bitter principle limonin from orange juice. Treatment of orange juice serum with powder (10 g/litre) removed 44–70% of the limonin content in less than an hour, at the same time removing relatively negligible amounts of hesperidin and ascorbic acid. Similar amounts of limonin could be removed by agitating the whole juice with cellulose acetate flakes held in open mesh bags which allowed contact between the enclosed flakes and the juice. Other materials, including related carbohydrate derivatives and polymers, were tested but only cellulose acetate butyrate shared the unusual sorptive properties of cellulose acetate.
Cellulase inhibition by tannins in the testa of field beans (Vicia faba)
Authors: Griffiths D. Wynne , Jones D. Iorwerth H. 
Published: November 2006

AbstractThe testa of field bean varieties with coloured flowers contained 4–8 % tannin (measured as total phenolics) compared with less than 0.6 % in the testa of white flowered varieties. The tannin present in whole beans was almost entirely contained in the testa. The presence of high levels of tannin reduced in vitro digestibility and solubility in cellulase solutions of the testa and addition of high tannin testa decreased the solubility of cotyledon protein in acid pepsin. Water extracts of the testa from coloured‐flower varieties inhibited the action of fungal cellulase and reduced the in vitro digestibility of white flowered testa and cellulose. A highly significant relationship (r= −0.93***) was found between the tannin content and solubility in cellulase of testa for a range of 24 varieties. It is concluded that the effect of testa tannins on in vitro digestibility can be mainly attributed to their effect on cell wall digesting enzymes rather than an effect on protein solubility per se.
The preferential formation of volatile N‐nitrosamines in the fat of fried bacon
Authors: Mottram Donald S. , Patterson Ronald L. S. , Edwards Robert A. , Gough Terry A. 
Published: November 2006

AbstractWhole bacon rashers and the separated lean and fat components were fried in an electrically heated pan and the residues in the pan and the trapped cooking vapours analysed for N‐nitrosopyrrolidine and N‐nitrosodimethylamine. The fat produced 12 times more N‐nitrosopyrrolidine and six times more N‐nitrosodimethylamine than the lean. In all cases the largest proportions of both nitrosamines were recovered from the cooking vapours. Prolonged heating of lean did not increase amounts of the nitrosamines. The importance of the non‐polar lipid phase of the adipose tissue in nitrosamine formation was demonstrated by heating fat and lean components of bacon in a non‐polar heating medium when high levels of nitrosamines were produced from the lean as well as the fat.
The effects of chloride in fertiliser salts on crop seed germination
Authors: Bernard Tinker P. , Reed Lawrence , Legg Christopher , Højer‐Pederson Svend 
Published: November 2006

AbstractRecent developments in production of chloride‐free fertilisers prompted a test of effects of chloride on seed germination in soil. NPK nutrient salt mixtures, based on KCl or KNO3, were tested at 5 rates, in soil at 0.1 or 1.0 bar water tension at 10°C; other experiments on wheat and maize also used 2 and 3 bar tension and 20°C. Salt and chloride sensitivity varied widely; lettuce, cauliflower and sugar beet were most sensitive to chloride, but wheat and maize were also sensitive at high rates, high temperatures and in dry soil. Germination was never better with chloride‐based than nitrate‐based mixtures.
The effect of metal ion content on the viscosity of gum ghatti
Authors: Jefferies Martin , Pass Geoffrey , Phillips Glyn O. , Zakaria Mat B. 
Published: November 2006

AbstractCold water extraction of gum ghatti gives a soluble gum and an insoluble gel. The two fractions were shown by potentiometric titration to have the same acid equivalent weight and to be largely in the salt form, with less than 10% in the free acid form. Quantitative analysis of the two fractions for metal ion content showed that the gel fraction was largely a calcium salt. The soluble fraction contains calcium, potassium, sodium, and magnesium. Precipitation of the calcium ions reduces the viscosity but the original viscosity is not restored by addition of calcium ions.
Some postharvest factors associated with the occurrence of chilling injury in banana
Authors: Olorunda Ayodele O. , Meheriuk Mike , Looney Norman E. 
Published: November 2006

AbstractUnripe Cavendish banana fruits were stored at 5–7°C under normal or 0.14 normal atmospheric pressure for two weeks, with or without a continuous supply of ethylene, prior to ripening at 20°C. Pulp/peel ratio, colour index and production of volatile were measured following prestorage at chilling temperature, and after reaching ripeness at 20°C. CO2 and C2H4 production were also measured at 20°C. The results show that green fruits had lower pulp/peel ratios than treated green fruits while the reverse was true following ripening at 20°C. Yellow colour development was retarded by 5°C pretreatment, and low pressure storage had no noticeable effect on colour index. Prestorage at 7°C, however, improved colour development slightly. Acetates, butyrates and alcohol produced by fruits prestored at chilling temperature and 0.14 normal atmospheric pressure showed both qualitative and quantitative differences compared with those produced by non‐chilled fruits.
Studies on the essential amino acid composition, protein fractions and biological value (BV) of some new varieties of rice
Authors: Chavan J. K. , Duggal S. K. 
Published: November 2006

AbstractThe protein quality of newly evolved high‐yielding Indian varieties of rice, namely, Improved Sabarmati, Pusa 2‐21, Jaya and Padma has been evaluated and compared with an old existing popular variety i.e. Basmati‐370. All the new varieties were found superior in their limiting amino acid content (lysine, tryptophan and methionine) and the ratio of various fractions of proteins. The animal feeding tests for biological value (BV), true digestibility (TD), net protein utilisation (NPU) and utilisable nitrogen (UN) also showed their superiority over Basmati‐370.
Use of high performance liquid chromatography combined with fluorescence detection for the identification and estimation of aflatoxins and ochratoxin in food
Authors: Hunt David C. , Bourdon Ann T. , Wild Peter J. , Crosby Neil T. 
Published: November 2006

AbstractA method has been developed for the separation, identification and estimation of six mycotoxins in foods at the μg kg−1 level. The food is extracted by using aqueous acetonitrile and the extract is then washed with 2,2,4‐trimethylpentane and any mycotoxins re‐extracted into chloroform. The extract is then purified using grooved t.l.c. plates coated with silica gel. After chromatography, any fluorescent bands are removed and examined by h.p.l.c. using a fluorescence detector. The method has been tested using a range of foods including total diet samples. Recoveries at twice the detection limit varied from 40 to 95%.
An enzymatic assay for the total cyanide content of cassava (manihot esculenta crantz)
Authors: Cooke Rodney D. 
Published: November 2006

AbstractAn enzymatic assay for the cyanide contents of cassava parenchymal tissue (peeled root), cassava peel or cassava leaves is described. The material is homogenised in orthophosphoric acid; filtered through glass‐fibre paper and aliquots of the filtrate are neutralised and incubated with exogenous linamarase for 15 min. The cyanogenic glucosides present are hydrolysed to free cyanide which is estimated spectrophotometrically. The acid extraction solution inactivates endogenous linamarase, and assay of aliquots without enzyme treatment gives the free (non‐glycosidic) cyanide contents of the extracts. The acid extracts are stable for at least 4 days at 4°C, and the steam‐distillation/aspiration of earlier methods is unnecessary. The detection limit is < 0.01 mg (0.1 parts 10−6) cyanide per 100 g fresh weight and peeled root, and 40‐50 samples per day can be handled easily. Analyses of eight cultivars indicated longitudinal and radial cyanide gradients in the roots, and the problem of sampling bulky roots is discussed.
Enzymic browning in green olives and its prevention
Authors: Ben‐Shalom Noach , Harel Eitan , Mayer Alfred M. 
Published: November 2006

AbstractThe browning of green olives, which results from mechanical injury, was followed by measuring the reflectance from the fruit surface at 545 nm. The process is enzymic, apparently catalysed by catechol oxidase. It could not be prevented by inhibitors of the enzyme or by reducing agents, due to the impermeability of the whole fruit to these compounds. Dipping the fruit in 0.4 % NaOH prevented the formation of brown spots following mechanical injury.
Artificial soil stabilisation of backfill in field drainage
Authors: De Boodt Marcel F. L. P. 
Published: November 2006

AbstractWashed gravel, used as backfill, can be replaced by ordinary soil when treated with soil conditioners such as bitumen‐emulsion or a solution of either polyurethane or polyacrylamide. Laboratory tests show that when the backfill is treated with these solutions, it can be put on the drains immediately. When bitumen‐emulsion is used the backfill should be dried first. Further, it is shown that conditioned light soil used as backfill significantly decreases the silting‐up of the drains while conditioning heavy soils can increase their permeability by a factor of ten to 100.
The phenolics of ciders: Effect of cultural conditions
Authors: Lea Andrew G. H. , Beech Frederick W. 
Published: November 2006

AbstractCiders were produced from pot‐grown Dabinett apple trees under ‘fed’ and ‘unfed’ fertiliser regimes. The ciders from fed trees were less bitter and astringent than from those which were unfed, which was related to an overall decrease of some 17% in fruit phenolic concentration.
Collagen content of some Australian canned meats
Authors: Board Peter W. , Montgomery William A. , Rutledge Peter J. 
Published: November 2006

AbstractEleven manufacturers supplied 146 samples of canned corned beef, corned beef with cereal, ham, cured pork shoulder and comminuted ham products. All cans were analysed for salt, moisture, fat, protein and collagen. The mean collagen content ranged between 0.99 and 4.08%. These results are discussed in relation to current international interest in establishing minimum limits for collagen‐free meat protein in processed meat products.
The influence of slaughter method on the residual blood content of meat
Authors: Warriss Paul D. , Leach Thomas M. 
Published: November 2006

AbstractThe effect of slaughter method on the residual haemoglobin content of the M. longissimus dorsi and the amount of blood lost at exsanguination of sheep was investigated. The influence of stunning method (electrical, 90 V, or captive bolt pistol), pithing and bleeding‐out position were examined. Sheep bled lying lost more blood than those bled hanging and electrically‐stunned animals lost more blood than those stunned with a captive bolt pistol; pithing had no effect. The residual haemoglobin content of the muscle did not vary significantly between methods and there was no relationship between it and the amount of blood lost at slaughter.
A study of the need for fibre by the growing New Zealand white rabbit
Authors: Spreadbury David , Davidson John 
Published: November 2006

AbstractNew Zealand White rabbits, aged between 5 and 8 weeks, were offered diets based on oatmeal together with up to 500 g kg−1 of ground oat husk, or 500 g kg−1 of ground barley straw or 400 g of a purified cellulose. The rabbits gained about 40 g liveweight per day when fed a well‐balanced control diet (in which oatmeal, grassmeal, corn oil and fishmeal were the main constituents) and, apart from one occasion, there was no significant reduction in this rate of gain even when the diets offered contained up to 500 g kg−1 of these fibre sources. Food consumption increased from 80 g day−1 to 115 g day−1 as the acid detergent fibre concentration in the diet increased from 39 to 270 g kg−1. Digestible and metabolisable energy contents of the diets fell as the fibre concentration rose but the rabbits were able to adjust their intakes and maintain their daily metabolisable energy intakes constant at about 1100 kJ. The proportion of fat in the body dry matter fell as the fibre concentration in the diet was raised. A minimum dietary fibre content of 100 g kg−1 as measured by the acid detergent fibre or crude fibre techniques is suggested for optimum healthy growth.
Urinary creatinine and creatine excretion in pigs in relation to body weight and nitrogen balance
Authors: Duggal Surinder K. , Eggum BjøRn O. 
Published: November 2006

AbstractIn experiments with growing pigs highly significant correlations between body weight and urinary creatinine (r=0.98) or creatine (r=0.95) excretion, were found. Furthermore, creatine made up of 20‐25% total urinary creatinine + creatine excretion. Creatinine excreted (expressed as mg kg−1 body weight) was significantly (P< 0.001) higher in heavier pigs (approx. 75 kg) compared to pigs at 25 kg and urinary creatinine as a percentage of total urinary N‐excretion was significantly (P< 0.001) lower for pigs of 25 kg than for pigs of 53 and 75 kg, respectively. There was a significant positive correlation (P< 0.001) between N‐balance and creatine excretion in 25 kg pigs whereas the opposite was the case for 75 kg pigs.
Analysis of condensed tannins using acidified vanillin
Authors: Broadhurst Richard B. , Jones William T. 
Published: November 2006

AbstractThe acidified vanillin method for determination of plant tannins has been reassessed. Excluding light and controlling the temperature of the reaction mixture increased the colour stability of the vanillin tannin adduct. Selection of optimum concentrations of reactants and solvents enabled the method to be used in the range 5‐500 μg of condensed tannin with a precision and accuracy greater than 1 μg.
Free amino acids in germinated wheat
Authors: Tkachuk Russell 
Published: November 2006

AbstractWheat was germinated at three different temperatures (10, 16.5 and 25°C) to examine the changes in free amino acid levels. The free amino acid content after 122 h of germination was respectively 4 x, 10x and 7x that of the sound wheat at ‘0 h ’Glutamine and proline showed the largest increases. Proline increased 100‐fold during 122 h of germination at 16.5°C.
Some relationships between grain yield and grain protein of wheat experiments in south‐east england and comparisons with such relationships elsewhere
Authors: Benzian Blanche , Lane Peter 
Published: November 2006

AbstractBy adopting a uniform method of presentation, the interrelationship between grain yield, %N in grain and N uptake (or protein yield) from diverse experiments and surveys can be compared readily. All three variables can be shown together by plotting yield vs %N and adding the third variable in the form of hyperbolic lines representing equal N uptake (or protein yield). This method is used in two diagrams which display 2000 values derived from 124 experiments on winter wheat and 400 values from 41 experiments on spring wheat, conducted by Rothamsted Experimental Station over 20 years. Both scatter diagrams display well‐defined boundaries which have been emphasised by linking points along these boundaries to form ‘envelope curves ’For winter wheat the maximum yield was 9.5 t ha−1, the largest N concentration about 3% and the largest N uptake 170 kg N ha−1 (about 970 kg protein ha−1). Spring wheat had a maximum grain yield of 6.3 t ha−1, the largest N concentration was 3.1% and the largest N uptake 125 kg N ha−1. Four examples of other work set within the same framework show applications of our method of presentation. Results from a recent more homogeneous series of experiments in southern England (conducted by the Agricultural Development and Advisory Service), showing clear seasonal differences, are seen to lie within the envelope curve defined by the Rothamsted experiments. Further illustrations are taken from an experiment by the Plant Breeding Institute, Cambridge, comparing varieties of different bread‐making qualities, from work of the Nebraskan plant breeding team who have produced grain with larger protein content without sacrificing yield, and from survey data for England and West Germany.
A comparison of simple methods for estimating starch content of cassava roots
Authors: Wholey Douglas W. , Booth Robert H. 
Published: November 2006

AbstractA comparison of simple methods for estimating starch content of cassava roots showed a strong relationship between root specific gravity and root dry matter content. In the absence of drying facilities a specific gravity balance appears adequate to separate root samples according to dry matter content. A strong relationship between root specific gravity and starch content was observed using a maceration/sieving technique. This relationship was close to a published relationship based on chemical analysis. Root dry matter content may be used as an indication of starch content but care should be exercised in using linear conversions until more information becomes available. Existing conversion tables from root specific gravity to starch content and the starch content calibrations on the Reimann balance used, grossly underestimated starch content of the samples analysed.
The fractionation and purification of gliadins by hydrophobic interaction chromatography
Authors: Caldwell Kathryn A. 
Published: November 2006

AbstractThe apolar nature of wheat gliadins has been studied. Apolar properties have been exploited to fractionate components by hydrophobic interaction chromatography and fractions have been analysed further by polyacrylamide gel electrophoresis. Experiments were carried out in pH 5.0 buffer in absence of additives such as urea or dimethylformamide. Gliadin was not retarded by ethyl or butyl agarose but showed a strong affinity for both the phenyl and octyl derivatives. The strength of the hydrophobic interactions was such that aqueous alcohol was required to achieve appreciable desorption. Even so, only two‐thirds of the bound gliadin could be eluted with aqueous ethanol alone; complete desorption required the presence of small concentrations of tetramethylammonium chloride. The elution of protein from columns followed the general order ω‐,β‐, α‐, and γ‐gliadin, respectively. This procedure provides a simple system for the fractionation of wheat prolamines under mild conditions. Results suggest that a higher degree of resolution may be attainable by further modification of experimental conditions. Interaction of gliadin with nonpolar groups covalently bound to agarose apparently reflects the presence of hydrophobic patches on the surface of the gliadin molecule.
The metabolism of fatty acids, methyl ketones and secondary alcohols by penicillium roqueforti in blue cheese slurries
Authors: King Richard D. , Clegg Geoffrey H. 
Published: November 2006

AbstractA slurry system in which Blue cheese flavour was produced in six days was developed and used to study the metabolism of fatty acids, methyl ketones and secondary alcohols by Penicillium roqueforti. It was found that fatty acids inhibited lipolysis but that far greater quantities of methyl ketones were produced when fatty acids were added to the slurries than when fatty acids were produced by the lipolytic activity of P. roqueforti. Methyl ketones and secondary alcohols added to Blue cheese slurries in quantities ten times as great as those found in mature Blue cheese were broken down within 7 days And the presence of fatty acids did not appreciably inhibit this breakdown.
The collection of faeces and urine from steers
Authors: Smith Timothy 
Published: November 2006

AbstractA metabolism crate to collect faeces and urine from steers has been designed to avoid the possibility of stress caused by harness. This consists of a raised platform under which are one faeces tray and two urine trays, urine running forward initially and then being conducted to a collection bottle. Faeces are collected in the faeces tray. Animals are held in the crate by a neck chain, the minimum amount of restraint being applied. The standing area and positioning of the trays are adaptable to the individual animal. The crates have been successfully used for a number of years.
Effects of nitrogen and sulphur fertilisers on the yield, N and S content, and amino acid composition of the grain of spring wheat
Authors: Byers Marjorie , Bolton John 
Published: November 2006

AbstractSpring wheat (cv. Kleiber) was grown in three pot experiments in a soil containing 10 mg kg−1 KH2PO4‐soluble sulphur with different rates of nitrogen and sulphur fertilisers. Without added S the yields of grain dry matter and crude protein were either unchanged (glasshouse experiment) or significantly decreased by the N treatments (controlled environment experiments). With added S the N fertiliser increased the yields by 40–110%. The experiments produced grain with a wide range of N and S contents, the latter ranging from 0.06–0.21% on a dry matter basis. Grain from treatments giving the largest yields of dry matter and crude protein had a N:S ratio of about 15. The amino acid composition of the whole grain was changed significantly by the fertiliser treatments. When plants were grown without added S at the highest level of N the grain contained less than half the amount of cyst(e)ine and methionine (as % of total amino acid content) found in grain from plants given adequate amounts of S fertiliser. Grain from S‐deficient plants also had a much greater content of aspartic acid + asparagine but less threonine, leucine, isoleucine and lysine. The N:S ratio in grain from plants grown with insufficient S was well in excess of 15. The relation of these findings to the nutritive value of wheat as a feed and to the provision of enough disulphide bonding capacity for its use in bread‐making are discussed. Our results emphasise the necessity for having an adequate amount of S to balance the larger N applications now given to wheat to ensure that the grain is of the highest quality possible with any particular cultivar.