bluuebunny/crossref_metadata_2025_split huggingface dataset:
Carbon‐nitrogen relationships in soil. IV.—Mineralization of Carbon and Nitrogen
Authors: Winsor G. W. , Pollard A. G. 
Published: November 2006

AbstractProduction of carbon dioxide and accumulation of inorganic nitrogen have been studied in a group of 27 soils differing widely in origin. Samples of each soil were incubated for 28 days at 23.5° and 30°. Further batches of soil were incubated at 23.5° after partial sterilization by steaming, and others after air‐drying and re‐moistening.Significant relationships were found between the carbon and nitrogen mineralized under each of the experimental conditions tested. Steaming and air‐drying the soils generally increased the mineralization of both carbon and nitrogen, as compared with untreated soils incubated at the same temperature, and resulted in a lower ratio of carbon to nitrogen mineralized.The amounts of nitrogen and carbon mineralized were significantly correlated with the total nitrogen and organic carbon contents of the soils. Evidence was obtained that the organic matter of intensively cultivated soils is more resistant than that of maiden soils to further microbiological decomposition.
EFFECT OF A FUNGICIDAL WAX COATING ON THE STORAGE BEHAVIOUR OF MANGOES
Authors: Mathur P. B. , Subramanyam H. 
Published: November 2006

AbstractBadami (Alphonso) mangoes were dipped in 1.7–2.7% aqueous emulsions of a fungicidal wax containing 5% of o‐phenylphenol* and after drying in a current of hot air the fruit was stored at 79–86° F and R.H. 55–87%. The treatment was found to lessen the physiological losses in weight, increase the retentions of vitamin C and moisture, delay ripening, decrease the percentage wastage and increase the storage life of the fruit.
The phospholipids of fish
Authors: Lovern J. A. 
Published: November 2006

AbstractOf the relatively few investigations that have been made of the phospholipids of fish tissues, many have yielded inexact results, for a variety of reasons.Detailed studies have now been made of the phospholipids of the flesh of cod and haddock. The component phospholipids of this tissue show a general similarity in the two species. A complex mixture of phospholipids is present, in which lecithins predominate (50–60% of the total phospholipids). There is also a group of unidentified phospholipids, temporarily named A, B and C, with A greatly predominating. Two of these lipids (A and C) may be derivatives of a bis‐phosphatidic acid. Three types of inositol phosphatide have been detected. Phosphatidyl‐ethanolamine is a minor component, there are traces of plasmalogens, sphingomyelin is doubtful, and phosphatidyl‐serine is absent.The fatty acids of the lecithins are remarkable for their high content of C20 and C22 polyethylenic acids and for the virtual absence of hexadecenoic acid. Part of the lecithin fraction is soluble in cold acetone, and this material is more unsaturated than the acetone‐insoluble lecithins. Phospholipid‐A contains an unusually high proportion of stearic acid, while phospholipid‐B is virtually devoid of C22 acids. The fatty acids of phospholipid‐C resemble those of the lecithins.
Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extracts
Authors: Sharp J. G. 
Published: November 2006

AbstractThe rate of development of brown discoloration in dehydrated aqueous extracts of meat has been shown to increase with pH over the range 3 to 7.The Q10 of the rates of loss of free sugar and development of brown discoloration in such extracts during storage in the range 15° to 50° are the same and lie between 3.2 and 4.3.
The use of differential curves in the dilatometry of fats
Authors: Jasperson H. , McKerrigan A. A. 
Published: November 2006

AbstractDifferential dilatometric curves, in which the rate of expansion is plotted against temperature, provide a ready means of distinguishing between the melting properties of various fats and fat blends. Characteristic curves are given of single fats, hydrogenated fats and blended fats and they are discussed in relation to their predominant glycerides.
The susceptibility to insecticides of laboratory cultures of an insect species
Authors: Holborn J. M. 
Published: November 2006

AbstractAdult Calandra of the same age but some reared from a wild strain and the others from a laboratory strain were used in tests with pyrethrins powders. The laboratory strain was found to be between three and a half and six and a half times as susceptible to pyrethrins as the wild strain, which was not appreciably less susceptible to synergized pyrethrins (pyrethrins and piperonyl butoxide) than was the laboratory strain.Several strains of adult Tribolium of the same age showed differences in susceptibility to γ‐BHC, pyrethrins and, to a lesser degree, to synergized pyrethrins. These strains were developed from cultures from different laboratories.γ‐BHC was found to be four times, and pyrethrins three and a half times, more effective against the most susceptible strain of Tribolium than against the least susceptible strain.Differences in susceptibility are believed to be due to differences in vigour.
Relation between the solubilization of pectin and the fate of organic acids during maturation of apples
Authors: Doesburg J. J. 
Published: November 2006

AbstractThe amount, degree of esterification and molecular weight of pectins in apples were investigated weekly during some months before and after harvest. Since molecular weight of pectin has been found constant during that period and the molecular weights of insoluble and soluble pectins in ripe fruits are nearly equal, there seems to be no shortening of chains of pectin molecules during the solubilization of a part of the pectins during ripening.The correlation between changes in solubility of pectin and in solubility of calcium, changes in the composition of the mixture of organic acids in the fruits, and some experimental evidence of a change of the pH of cell walls during that period, may be an indication that solubilization of pectin during ripening of fruits is caused by movement of calcium in the cell walls.Experiments on the relation between behaviour of calcium and solubility and swelling of pectin in cell walls and in artificial pectin films are discussed.
In vitro studies on the reduction of nitrate by rumen liquor
Authors: Barnett A. John G. , Bowman I. B. R. 
Published: November 2006

AbstractA study has been made, using five artificial rumens, of the reduction of nitrate by rumen liquor in the presence of different substrates—cellulose, glucose and dried grass. It has been shown that the presence of easily utilizable carbohydrate (glucose) promotes a speedy reduction of nitrate to nitrite but that other factors—probably hydrogen donators in the dried grass—may also be involved. The further reduction of nitrite to ammonia and the uptake of the latter to form protein have also been noted where these reactions occurred.
The amino‐acid composition of some pakistani pulses
Authors: Khan N. A. , Baker B. E. 
Published: November 2006

AbstractA sample of horsebean (Vicia faba L.) was analysed for its amino‐acid contents, by chromatography on buffered filter paper. The results were in general agreement with those obtained by microbiological assay and already reported in the literature. The coefficients of variation for the determination of different amino‐acids ranged from 1.5% to 8.5%.Eighteen amino‐acids have been determined similarly in the whole grains of five species of pulses commonly grown in West Pakistan.
The isolation of n‐heptadecanoic acid (margaric acid) and (+)‐14‐methylhexadecanoic acid from hydrogenated ox perinephric fat
Authors: Hansen R. P. , Shorland F. B. , Cooke N. June 
Published: November 2006

AbstractHydrogenated ox perinephric fat has been found to contain n‐heptadecanoic acid (margaric acid) and (+)‐14‐methylhexadecanoic acid.
Studies on organic fluorine compounds. VIII.—N‐Substituted fluoroacetamides as insecticides and rodenticides
Authors: Bergmann Ernst D. , Moses P. , Neeman M. 
Published: November 2006

AbstractN‐Mono‐ and NN‐disubstituted fluoracetamides have been tested as potential larvicides, contact insecticides and rodenticides.All monosubstituted amides were toxic to larvae of Musca vicina Macq. at a concentration of 100 p.p.m. Disubstituted amides were inactive or only slightly active. Only the amides monosubstituted by relatively small aryl radicals (phenyl, p‐tolyl, p‐fluorophenyl and p‐chlorophenyl) showed contact toxicity to adult Musca vicina Macq. of a strain highly resistant to DDT.All compounds were toxic to laboratory rats. The approximate LD50 values were lowest (4 to 8 mg./kg.) for N‐mono‐arylamides with small aryl radicals. Those with larger aryl substituents (α‐ and β‐ naphthyl, p‐diphenylyl and p‐bromophenyl) had somewhat higher LD50 values. The molar LD50 values of the N‐arylamides fall within a narrow range.The possible mode of action of the toxicants is discussed.
The fatty acid composition of lipids in the muscle and fatty tissues of loin mutton chops
Authors: Hartman L. , Shorland F. B. 
Published: November 2006

AbstractDissection of loin mutton chops showed 13.4–17.0% bone, 42.2–48.5% muscle and 38.1–40.8% fatty tissue. In a sample showing fatty degeneration, the muscle tissue was not apparent and the dissection revealed 19.6% bone and 80.4% fatty tissue. In the bone‐free tissues of normal chops 84.2–87.3% of the total fat was concentrated in the fatty tissues. The fatty acid composition of the lipids of the muscle and fatty tissues of the chops was similar to that observed by other investigators for sheep depot and muscle fats. The loin chop muscle lipids contained a somewhat higher proportion, approx. 3%, of C20 unsaturated acids as compared with 1% or less usually observed in sheep fats by other investigators. The fat in the fatty tissues contained more stearic acid and trans‐acids, but less di‐ and polyethenoid acids and particularly tetraenoic (arachidonic) acid than the muscle fat.
A rapid procedure for the chromatographic separation and spectrophotometric estimation of certain pasture lipoids. I.—Carotene, xanthophyll and chlorophyll
Authors: Workker N. A. 
Published: November 2006

AbstractA method is described for the extraction and chromatographic separation of carotene, xanthophyll and chlorophyll from pasture plants.Species examined in the present investigations included ryegrass, cocksfoot, red and white clovers, but there is no reason why the method should not be used for examining other pasture or crop plants
The pigments are extracted with acetone, transferred to light petroleum, chromatographed on alumina into three fractions and then estimated spectrophotometrically. The method is rapid and accurate and is suitable as a routine assay procedure.
Tall oil: Isolation of the branched‐chain fatty acid (+)‐14‐methylhexadecanoic acid and of the straight‐chain acid palmitic acid
Authors: Hansen R. P. , Cooke N. June 
Published: November 2006

AbstractInvestigations on a sample of New Zealand tall oil produced in the manufacture of wood pulp from New Zealand‐grown Pinus radiata, have shown it to contain trace quantities of the branched‐chain fatty acid (+)‐14‐methylhexadecanoic acid. Palmitic acid has also been shown to be present. Branched‐chain acids have not formerly been detected in tall oil, although their presence in wool grease,1 milk fat,2,3 animal depot fats,4,5 shark‐liver oil,6,7 the coccygeal glands of ducks and geese,8 and the lipids of certain bacilli9,10 is well established.
Mercury residues in sprayed crops. I.—tomatoes
Authors: Beidas A. S. , Higgons D. J. 
Published: November 2006

AbstractMercury residues have been determined on glasshouse crops of tomatoes which have been treated with mercury aerosols. The results show that in some cases 0.5 p.p.m. (as metallic mercury) may be present on the fruit as it is harvested. This mercury contamination is situated mainly in the pulp of the tomato and is a potential health hazard to the consumer.
Chemical aspects of soil advisory work
Authors: Blood J. W. 
Published: November 2006

AbstractA series of reference plots designed as an aid for giving advice on lime and fertilizer problems both in agriculture and horticulture have been described.The effect of soil reaction (pH) on plant growth and on the mineral composition of crops is recorded. An attempt has been made to differentiate between the level of soil acidity for optimal crop growth and the level at which complete failure occurs.Correlation between fertilizer treatment and the mineral uptake of some plants at varying degrees of soil acidity is given and discussed.
The mammalian oral toxicity of fluoroacetamide
Authors: Phillips M. A. , Worden Alastair N. 
Published: November 2006

AbstractThe oral LD50 of fluoroacetamide for two strains of laboratory rat has been found to be 15 mg./kg. The simultaneous administration of sodium acetate is without effect, but when acetamide or L‐cysteine hydrochloride are dosed in the proportions by weight of 4: 1 or 9: 1 parts of fluoroacetamide, the LD50 of the latter is raised to 25–30 mg./kg. Acetamide dosed at the rate of 200 mg./kg. has been found to prevent fatalities when given 30–40 minutes after doses of 35 mg./kg. of fluoroacetamide and up to 65 minutes after doses of 20 mg./kg.Repeated sub‐lethal dosage suggests that fluoroacetamide does not have any marked cumulative effect, and that the bulk is excreted unchanged in the urine. Fluoroacetamide may be absorbed percutaneously by the rat with fatal results, but even when decontamination is delayed for 30 minutes, and an antidote is not given, doses corresponding to 100 mg. for an adult human (65 kg.) do not produce symptoms. Solutions containing 1% and 2% w/v fluoroacetamide have not been found to give off detectable fluoroacetamide into the atmosphere even at 45°. It is concluded that fluoroacetamide is a much safer substance to handle than either sodium fluoroacetate or the fluoroacetic esters.
Bitter principles of the cucurbitaceae. VIII.—cucurbitacins in seedlings—occurrence, biochemistry and genetical aspects
Authors: Rehm S. , Wessels J. H. 
Published: November 2006

AbstractThe bitter principle content of the seedlings of twenty‐one species and a large number of varieties of cucurbits has been investigated. The cucurbitacins B and E are the main bitter principles in all seedlings. The biogenesis of the cucurbitacins, the taxonomy of the family and the genetics of bitterness are discussed in the light of these results.
Studies on the ‘fermentation’ of ceylon tea. X.—pectic enzymes in tea leaf
Authors: Ramaswamy M. S. , Lamb J. 
Published: November 2006

AbstractFermenting tea leaf produces methanol as the result of enzymic demethylation of pectins contained in the leaf. The enzyme concerned (which was isolated and purified) is very similar to pectin‐methylesterases found in other plants.The activity of tea pectin‐methylesterase is partially inhibited by tea catechins and their oxidation products, but nevertheless a continuous demethylation process gives rise to pectic acid during the course of fermentation. In one particular case, a leaf mass exceptionally rich in pectin and pectase gave indications of gel formation.The significance of the pectic acid formed during tea ‘fermentation’ is discussed.
The toxicity of organic sulphides to the eggs and larvae of the glasshouse red spider mite. IV.—Benzyl phenyl sulphides (substituted by halogens and other groups)
Authors: Brookes R. F. , Clark N. G. , Cranham J. E. , Greenwood D. , Marshall J. R. , Stevenson H. A. 
Published: November 2006

AbstractA series of benzyl phenyl sulphides substituted by halogens and other groups, together with some of the corresponding sulphoxides and sulphones, are characterized, and their toxicities to the eggs and young mites of the glasshouse red spider (Tetranychus telarius, L.) are tabulated and discussed, especially as regards the effect of substituent groups on toxicity.
Determination and isolation of the non‐volatile acids of pome fruits and a study of acid changes in apples during storage
Authors: Hulme A. C. , Wooltorton L. S. C. 
Published: November 2006

AbstractA comprehensive scheme using ion exchange and partition chromatography is described for the determination of non‐volatile organic acids of pome fruits. The method is used to investigate changes occurring in the acids of the peel and pulp of mature Bramley's Seedling apples during storage at 15°. These changes involve not only the aliphatic acids malic, citramalic and citric, but also the alicyclic acids quinic and shikimic.
The chemistry of naras seed (acanthosicyos horrida, hook). III.—The amino‐acid composition of the protein
Authors: Schwartz H. M. , Bürke R. P. 
Published: November 2006

AbstractThe amino‐acid composition of naras protein is shown to be, in general, very similar to that of edestin which it resembles in physical properties. There are, however, significant differences in the content of tryptophan, arginine and glutamic acid.From the point of view of nutritive value, naras protein is deficient in lysine.
The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation
Authors: Roberts E. A. H. 
Published: November 2006

AbstractThe brown acidic pigments and the yellow neutral pigments of black tea are provisionally named thearubigins and theaflavins respectively. These and other substances characteristic of black tea are formed during the fermentation process, mainly as the result of the enzymic oxidation of (—)‐epigallocatechin and (—)‐epigallocatechin gallate. It is probable that the theaflavins are intermediates in thearubigin formation.
The influence of soya flour on bread doughs. III.—The distribution of the papain‐inhibiting factor in soya‐beans
Authors: Learmonth E. M. 
Published: November 2006

AbstractThe papain‐inhibiting factor of soya is shown to be concentrated almost entirely in the germ. The cotyledon is without inhibiting power and sometimes has a slight activating effect. A similar distribution of papain‐inhibiting factors is shown to exist in other leguminous seeds. Additions of 0–2% to 0–4% of raw soya germ alter the Chopin alveogram of the wheat flour in the same sense as do additions of oxidizing improvers.
Saponins. I.—Triterpenoid saponins from lucerne and other species
Authors: Coulson C. B. 
Published: November 2006

AbstractTriterpenoid saponins from various plants have been subjected to paper electrophoresis and paper chromatography and a special examination has been made of lucerne saponins. These bulk saponins and those from a number of other plants appear to be mixtures, probably varying both in glycosidic and sapogenin structure. An explanation is suggested for some striking differences between paper chromatographic and paper electrophoretic results given by certain saponins.
Biscuit stability, the effect on oxidative changes of certain natural and synthetic antioxidants
Authors: Ottaway F. J. H. , Coppock J. B. M. 
Published: November 2006

AbstractAntioxidants can be used in one of three ways to protect baked products against oxidative rancidity: (1) direct incorporation in the product, (2) antioxidant‐impregnated papers and (3) spraying of antioxidants.The oxidative stability of baked products is influenced considerably by factors such as raising agent residues, flour extraction rate, moisture content and trace‐metal content which can make the practical assessment of the value of an antioxidant a matter of some difficulty. The legal position regarding the use of antioxidants is briefly discussed.
The ‘conventional’ crude fibre content of roughages in relation to their ‘acid‐fibre’ content
Authors: Dougall H. W. 
Published: November 2006

AbstractIt is known that there is a linear relationship between the crude fibre content of roughages determined by the A.O.A.C. method and their ‘acid‐fibre’ content. The present work shows that there is also a relationship between crude fibre determined by the method laid down in the Fertilizers & Feeding Stuffs Regulations and the 1±5N‐H2SO4‐fibre. It is suggested that a relationship between these two variables might better be expressed if a correction be made for the crude protein content of ‘acid‐fibre’ residues.
Fumigation of agricultural products. XVI. —Some aspects of the fumigation of imported potatoes in boxes with methyl bromide for the control of tuber moth Gnorimoschema operculella (Zell.)
Authors: Lubatti O. F. , Bunday Greta 
Published: November 2006

AbstractAs the phytotoxic action of methyl bromide on potato tubers is small at the dosages which are lethal to all stages of the tuber moth, fumigation of potatoes against this insect is possible. Determination of residual fumigant, both free and fixed, and palatability tests, show that fumigation at the dosages required is safe.Penetration of methyl bromide vapour in the boxes can be enhanced by taking advantage of the ‘Turtle Effect’.
The occurrence of inositol in flour‐mill stocks
Authors: Fryer J. J. , Norris F. W. 
Published: November 2006

AbstractSamples drawn at different stages during the commercial production of flour have been assayed for inositol using a microbiological method. By suitable extraction and hydrolysis techniques, total and free inositol have been estimated, and hence combined inositol by difference. The free inositol present is small and the results liable to a correspondingly increased margin of error. There are close correlations between total or combined inositol and ash and colour grade. Inositol and nitrogen contents show a much lower coefficient of correlation. Ether extracts of samples contained only small amounts of inositol; but it was not certain that complete extraction of lipid inositol was effected by ether, the most suitable solvent available. Less than 20% of the original total inositol appears in the finished white flour.
A proposed non‐ashing technique employing ion‐exchange resins for the determination of lead in wine
Authors: Edge R. A. , Penny N. 
Published: November 2006

AbstractThe method proposed is to pass the wine (free from solid particles) down a Dowex‐50 column and elute with 4N‐HCl. The lead is determined in the eluate with dithizone.Recovery of added lead (2 p.p.m.) is 81–101% and results agree well with those by the iodine pentoxide method,2 although they are rather less consistent. Determinations require only 3 instead of 10 hours.The procedure is recommended for control purposes to establish if a sample contains less than the statutory limit of 1 p.p.m. of lead.
Rigor mortis and thaw rigor in lamb
Authors: Marsh B. B. , Thompson J. F. 
Published: November 2006

AbstractThe onset of rigor mortis in the longissimus dorsi muscle of the lamb has been studied, with particular emphasis on the effect of temperature on its time‐course. With the introduction of faster‐freezing techniques in the frozen lamb industry, part of the carcass may be frozen before the onset of rigor mortis. It is shown, however, that the extreme shortening and loss of ‘drip’ characteristic of thaw rigor in isolated muscles will not occur if the muscles remain attached to the skeleton and thawing is not accelerated.
A comparison of the suitability of clamp‐stored and barn‐stored potatoes for processing
Authors: Gooding E. G. B. , Tucker C. G. 
Published: November 2006

AbstractThe practicability and effectiveness of storing potatoes under conditions which would maintain the minimum temperature of the stack above 7° have been examined in two successive seasons. The metabolic heat of potatoes in relatively small stacks (20 tons) stored in a small, soundly constructed, unheated brick building, protected from draughts and with restricted ventilation, was sufficient to maintain temperatures above this level: the use of a sprout depressant appeared necessary if prolonged storage were required. Potatoes stored in this manner did not develop the high reducing sugar contents that occurred in other tubers of the same origin stored in field clamps, and their susceptibility to browning after dehydration was correspondingly low. The ascorbic acid content of the tubers was unaffected by the storage conditions in these experiments.