bluuebunny/crossref_metadata_2025_split huggingface dataset:
Automatic dough‐mixers for high rate test‐baking system
Authors: Mitchell T. A. 
Published: November 2006

AbstractA laboratory dough mixer and its electrical and pneumatic control circuits are described. The mixer accurately measures dough ingredients (except flour) and adds them to the mixing chamber during the mixing cycle. It also titrates sufficient water into doughs to bring them to standard consistency. The addition of flours (50 g) and removal of doughs is done manually. One person can readily operate a battery of six mixers producing 60 doughs an hour.
Chemical composition of the Egyptian dry dates
Authors: Salem S. A. , Hegazi S. M. 
Published: November 2006

AbstractPaper chromatographic analysis is applied to detect the sugars in both the flesh and the seeds of the dry dates (Balady variety). The analysis revealed the presence of fructose, glucose and sucrose. Poly, saccharides in the flesh and seeds were hydrolysed and analysed chromatographically. Xylose, arabinose, glucose and galactose were located and quantitatively determined.Protein hydrolysates showed the presence of 13 amino acid in the flesh and the seeds and the amino acid content of each were determined.
Polar lipids of water‐metyn (Citrullus vulgaris) and squash‐melon (Citrullus vulgaris variety fistulosus) Seeds
Authors: Bhatia I. S. , Grewal S. S. , Sukhija P. S. 
Published: November 2006

AbstractQualitative and quantitative analysis of the polar ttpids in water‐melon (Citrullus vulgaris) and squash, melon (Citrullus vulgaris variety fistulosus) is reported under the present study. Eight classes of polar ttpids, i.e. lysophosphatidylcholine, lysophosphatidylethanolamine, phosphatidylinositol, phosphatidyiethanolamine, phosphatidylglycerol, monogalactosyldiglyceride and phosphatidic acid have been identified. In both the species, phosphatidylcholine and phosphatidyl inositol formed the major portion of the ttpids. The squash‐melon was found to contain a higher proportion of monogalactosyldiglycerides and phosphatidyl ethanolamine than water melon. Only a few fatty adds (palmitic, stearic, oleic and linoleic) were present in a measurable amount in the seed oils of these species with linoleic as the major and stearic as the minor one. There was great variation in the fatty add composition in different classes of polar lipids. The two species seem to be closely related to each other regarding their lipid make‐up. They differ only in the fatty acid composition and the relative proportions of various classes of polar lipids.
Rapeseed protein fractions: I.—Preparation of a detoxified lipid‐protein concentrate from rapeseed (Brassica napus L.) by a water‐ethanol extraction method
Authors: Eklund A. , Ågren G. , Langter T. 
Published: November 2006

AbstractLipid‐protein concentrates, i.e. lipid‐rich protein concentrates, were prepared from rapeseeds (Brassica napus L.) by an extraction technique using aqueous ethanol as solvent. After three washings in hot water, the lipid‐protein concentrate contained less than 0.4 mg/g of organic aglucons or not more than 5% of the content of organic aglucons in raw rapeseeds. After defatting, this protein concentrate contained only 0.04 mg/g of organic aglucons. The protein content of the preparation was 48% (N × 6.25) while the fat content was 31%.
The separation of aliphatic amines in dilute aqueous solution by gas chromatography and application of this technique to the quantitative analysis of tri‐ and dimethylamine in fish
Authors: Keay J. N. , Hardy R. 
Published: November 2006

AbstractGas chromatography on an alkaline Dowfax 9N9 column has been found to be suitable for the qualitative and quantitative analysis of alkylamines in dilute aqueous solution. The method has been applied to the analysis of trimethylamine (TMA) and dimethylamine (DMA) in fish and has been used to throw further light on uncertainties concerning the use of the “picrate” procedure for TMA determination.
Determination of carbohydrates by liquid chromatography: Lactose in milk
Authors: Hobbs J. S. , Lawrence J. G. 
Published: November 2006

AbstractA rapid, simple method for the determination of lactose in milk or milk products is described. An internal standard (galactose) is added to the milk which is then extracted with carbon tetrachloride. A sample of the aqueous layer is injected onto a strongly acidic cation exchange column (Li+ form, 17 μm particles) and eluted with aqueous ethanol, the eluent composition being monitored with a modified moving‐wire detector. Applications demonstrating the precision and accuracy of the method are described.
The structures of adipose tissue and heart muscle triglycerides in the domestic chicken (Gallus gallus)
Authors: Christie W. W. , Moore J. H. 
Published: November 2006

AbstractChicken (Gallus gallus) perineal, subcutaneous (leg), perinephric and pericardial adipose tissue and heart muscle triglycerides were subjected to stereospecific analysis. All were found to be asymmetric with a preponderance of saturated fatty acids in position 1 and a preponderance of unsaturated fatty acids in position 2. Position 1, for example, contained 48–55% saturated acids while position 2 contained 17–22% and position 3, 33–41%. Stereospecific analysis of fractions of the perineal triglycerides separated by argentation chromatography indicated that the proportions of the individual molecular species could be calculated assuming that there was 1‐random, 2‐random, 3‐random arrangement of fatty acids in the triglycerides.
Carboxylic acid patterns in Ogi fermentation
Authors: Banigo E. O. I. , Muller H. G. 
Published: November 2006

AbstractThe fermentation rate and carboxylic acids of Ogi, a Nigerian fermented cereal porridge, have been investigated. As a measure of fermentation rate, the acidity of steeped grain was evaluated by extracting the acids with a suitable solvent and titrating against a standard alkali. Since the method is time consuming, the titratable acidity of the aqueous centrifugate may be preferred in routine quality control operations. The carboxylic acids of Ogi fermentation were analysed using paper, gas‐liquid and thin‐layer chromatography. Eleven acids were identified, lactic, acetic and butyric acids being the most important.
A colorimetric bran pigment method for determining the degree of milling of rice
Authors: Bhattacharya K. R. , Sowbhagya C. M. 
Published: November 2006

AbstractThe alkaline alcohol bran‐pigment extraction method has been developed into a simple and reliable quantitative colorimetric method. A requisite quantity (0.1‐1.0 g, depending on the degree of milling of the sample) of rice powder is soaked overnight with a 1:2 (v/v) mixture of 2% aqueous KOH‐n‐propanol (1 ml for each 0.1 g powder). Next day, the balance of 10 ml of the solvent is added, the mixture vigorously shaken and centrifuged. The yellow‐brown solution is read in a Spectronic 20 (filter colorimeters did not give linear readings) at 400 nm. On plotting the absorbance/g/10 ml data expressed as percentage of that of the corresponding brown rice against the degree of milling, the values in three raw and one parboiled rice varieties fell into a single smooth curve. The extent of milling of an unknown sample could, therefore, be determined by testing its absorbance and that of the corresponding brown rice.The extractant chosen, selected from different solvent combinations, gave a clear extract and a negligible difference in reading between normal and red rice kernels. The intensity of the colour was maximum at about pH 10.5 and above, and its λmax was at 360 nm (but 400 nm was used for convenience). The colour was rather unstable, but was more stable in presence of excess rice flour. Hence it was necessary to use a constant rice‐to‐solvent ratio during the extraction for all analyses.The concentration of the extractable pigment in successive layers of bran decreased linearly from the outermost to the innermost layer. The fat content, on the other hand, first increased and then decreased.
Some physical properties of paddy and rice and their interrelations
Authors: Bhattacharya K. R. , Sowbhagya C. M. , Swamy Y. M. Indudhara 
Published: November 2006

AbstractGrain dimensions, density, bulk density, porosity and angle of repose of paddy and rice were studied with respect to (a) varietal difference, (b) effect of moisture content, and (c) effect of degree of milling.

Grain breadth and thickness were mutually correlated; all dimensions of milled rice were closely related to those of the corresponding paddy. Density was nearly constant at 1.452 g/ml in all rice varieties; in paddy, the value was around 1.182 g/ml for round varieties and around 1.224 g/ml for others. Bulk density varied appreciably in both rice (0.777–0.847) and paddy (0.563–0.642 g/ml), and so did porosity (41–46% in rice, 46–54% in paddy). These were related to the grain shape (l/b ratio); the more round the grain, the greater was the bulk density and the lower the porosity and vice versa. Angle of repose was relatively constant in different varieties of rice (average 37.5°) and paddy (average 36.5°).
With increasing moisture content, in rice, density decreased linearly; but the bulk density decreased twice as fast and the porosity increased owing to a concurrent progressive increase in the frictional property which decreased the degree of grain packing. In paddy, with increasing moisture content, density and bulk density increased, showing the presence of void space between the husk and the kernel; the angle of repose also increased moderately, but the porosity remained nearly constant.
Density of rice increased slightly with milling; but bulk density, porosity and angle of repose were markedly affected by the degree of milling. In general, with progressive milling, bulk density decreased at first and then increased, while porosity and angle of repose changed in reverse fashion—the changes being more pronounced in parboiled rice than in raw rice. Thus brown rice packed well and flowed freely; rice of intermediate polish, particularly parboiled rice, had poor packing and flow properties; and fully milled rice again packed and flowed well. The primary change in these was in frictional property, which affected the porosity and hence the bulk density. The frictional property in turn was related primarily to the surface fat content of the rice. The surface fat increased sharply on initial milling, more in parboiled rice, and then gradually disappeared on full milling.
Direct liquid scintillation measurement of the natural carbon radioactivity of glycerols for the determination of their biological origin
Authors: Piater H. , Figge K. 
Published: November 2006

AbstractGlycerol of recent biological origin can be differentiated from that produced from archaic sources of carbon, e.g. mineral oil or coal products, by measuring the 14C content by liquid scintillation counting.In the case of synthetic glycerol derived from archaic carbon the count rate, i.e. background, was independent of the amount of sample added, while with natural glycerol the count rate increases linearly with the amount of sample. It is possible to detect 15% of natural glycerol in admixture with synthetic glycerol with a confidence of 99%.
Gas chromatographic analysis of the soluble substances of sweet corn kernels as a method indicating the degree of maturity attained and change in quality during storage
Authors: Rumpf Günther , Mawson Julie , Hansen Harald 
Published: November 2006

AbstractA description is given of the quantitative determination by gas chromatography of soluble substances contained in sweet corn (Zea mays saccharata). The results obtained from these determinations have shown that quotients of sucrose to fructose and sucrose to glucose concentrations may be a good measure of the degree of maturity attained. Moreover, gas chromatographic analysis appears to provide a specific method of quality control for stored sweet corn.
The enhancement of orange oil oxidation by sulphur dioxide
Authors: Beard J. H. , Fletcher B. C. , Van Beresteyn E. C. H. 
Published: November 2006

AbstractReactions at 35°C of orange oil in contact with air and water were investigated by gas‐liquid chromatography (g.l.c.) and by oxygen absorption measurements. Degradation of the orange oil was reduced in the presence of citric acid, but addition of sulphur dioxide caused a drastic increase, the extent and the rate of which were proportional to the initial concentration of the preservative. Several degradation products were identified.
The production of aldehydes from amino acids in roasted cocoa
Authors: Darsley R. R. , Quesnel V. C. 
Published: November 2006

AbstractIt has been suggested in the literature that aldehydes are produced from the amino acids in roasting cocoa beans by the Strecker degradation. [U‐14C]‐L‐Leucine [U‐14C]‐L‐3‐phenylalanine and [U‐14C]‐L‐threonine‐were used in an investigation to confirm this mechanism. The labelled amino acids were introduced into ripe cocoa beans which were then fermented, dried and roasted under conditions approaching those of normal practice. The carbonyl compounds were collected as 2,4‐dinitrophenylhydrazones and identified by thin‐layer chromatography (t.l.c.) and autoradiography.The major products from [14C]‐L‐leucine and [14C]‐L‐3‐phenylalanine were isovaleraldehyde and phenylacetaldehyde respectively, which are the aldehydes expected from a Strecker degradation. Some condensation products and other radioactive carbonyl compounds were also noted. The degradation of threonine appeared to occur early in the roasting process and to be more complex. Acetaldehyde was identified and it is suggested that this was produced via the Strecker aldehyde.
Studies on nutritive value of leaf proteins and some factors affecting their quality
Authors: Subba Rau B. H. , Ramana K. V. R. , Singh N. 
Published: November 2006

AbstractNutritional responses in albino rats on diets containing different leaf proteins at 1.6% nitrogen (N) were studied. From the data on 4‐week growth and protein efficiency ratio (PER), leaf proteins from 19 different plant species were placed in 4 different categories: (1) 5 of no food value, causing loss or negligible gain in weight of rats; (2) 6 of poor quality, inducing a weight gain of less than 15 g with a PER below 1.0; (3) 3 of medium quality, inducing a weight gain of 20–35 g with PER of 1.3–1.75; and (4) 5 of good quality, inducing a weight gain of more than 40 g with a PER greater than 1.75. The last 5, all of them cruciferous leaf proteins, were nutritionally 66% as efficient as skim milk powder (SMP). The apparent digestibility (D) and true digestibility (TD) values, from experiments with either young and growing or adult rats, were close to each other for the medium and good quality categories of leaf proteins. The values differed considerably for the poor quality leaf proteins and were lower than those for good quality leaf proteins. The TD values for carrot, beetroot, lucerne and cauliflower leaf proteins in adult rats were around 40, 74, 87 and 89%, respectively, with that for SMP about 90%. The biological values (BV) were in a narrower range than the TD, falling between 70 and 77 in growing rats and between 55 and 59 in adults.A pre‐extraction wash of carrot vegetation decreased the ash content in extracted leaf protein, greatly enhanced its digestibility without changing its BV, while a hot acid wash of the heat coagulated leaf protein caused some improvement in BV but none in digestibility. Among different leaf proteins, the nutritional inferiority was also associated with reduced diet intake, suggesting adverse acceptability factors. Various analyses suggested that the likely factors, singly or in combination affecting the quality of leaf proteins adversely, were associated with the occurrence of low N, high ash, high soluble solids, high phenolic: N ratios, and/or low organic sulphur: N ratios.
Lesser known Nigerian edible oils and fats. III. Fatty acid compositions as determined by gas—liquid chromatography
Authors: Girgis Pamela , Turner T. D. 
Published: November 2006

AbstractThe seeds of Parkia filicoidea, Treculia africana, Mucuna flagellipes, Telfairia occidentalis, Citrullus lanatus and Cucumeropsis edulis are commonly used in Nigerian cooking. The component acids of the oils of these seeds have been investigated qualitatively and quantitatively by gas‐liquid chromatography. Some of the seeds are shown to be a rich source of oil.
Texture changes in canned apricots following infection of the fresh fruit with Rhizopus stolonifer
Authors: Harper K. A. , Beattie B. B. , Pitt J. I. , Best D. J. 
Published: November 2006

AbstractAbnormal softening in canned apricots from the Murrumbidgee Irrigation Area of N.S.W. was shown to occur following the growth of Rhizopus stolonifer on the fresh fruit. The softening developed irrespective of the maturity of the apricots or the orchard from which they were obtained. The softening process took place slowly during storage of the canned apricots at 20 °C and the optimum period for study of the disorder occurred 6 months after processing. The macerating factor (probably a pectolytic enzyme) was generated early in the growth of the mould on the fruit and sufficient was present 16 h after its inoculation to cause post‐processing softening; at this stage the disease was not apparent on the exterior of the fresh fruit which could easily pass factory inspection prior to canning. Mould growth was arrested by dipping the fruit in dichloran and this measure was partially successful in controlling softening.
Studies on nucleotides and related compounds in plants. III. Adenine and adenosine ratios in starch from potatoes held under prescribed conditions
Authors: Duncan H. J. , Rees W. R. 
Published: November 2006

AbstractAdenine is the sole base and adenosine is the sole nucleoside in potato starch extracts. The levels of these metabolites remain constant in stored potato starch over several months. In starch samples obtained from potatoes under differing physiological conditions the ratio of adenine to adenosine fluctuates. When potatoes are in an active state of growth the adenosine levels in the starch are low and the ratio of adenine to adenosine is consequently high (approx 8–12). Starch from physiologically inactive potatoes has an adenine: adenosine ratio of 1.5:2.5. When potatoes are held at 0 °C the levels of adenine and adenosine in the starch fall, but there is no striking change in the ratio of these two metabolites.
Conditioning of bovine muscle. III. The α‐actinin of bovine muscle
Authors: Penny I. F. 
Published: November 2006

AbstractThe protein α‐actinin has been prepared, pure, from 1‐day‐old beef and from beef conditioned up to 21 days at +4 °C. The total amount of α‐actinin isolated frommyofibrils remained the same, 1.4% of the myofibril, regardless of the period of conditioning. A small reduction was found in the amount of α‐actinin, from conditioned muscle, which could be bound to F‐actin when compared with α‐actinin from fresh muscle, but the difference did not seem sufficient to explain all the changes in the properties of myofibrils occurring during conditioning.
Interpretations of ultraviolet absorption in white wines
Authors: Somers T. C. , Ziemelis G. 
Published: November 2006

AbstractMethods are described for the general analysis of total ultraviolet (u.v.) absorbing constituents of white wines. An elution profile, which is characteristic of the particular wine, is obtained by continuous monitoring of effluent from a dextran gel column at 280 nm. Surprisingly, about half of the total u.v. absorbance in the Riesling wine examined was found to be due to non‐phenolic wine constituents, which are separately eluted in the gel column analysis. These are nucleotidic materials, to which little attention has previously been given in oenology.Data relating to the protein‐tannin fraction, and to nucleotidic and phenolic constituents, are directly obtained by recording the wine elution profiles at 265, 280 and 320 nm. The interpretation of the elution curves and the significance and general utility of this new analytical method are discussed.
Relationship between free glutathione content and quality assessment parameters of wheat cultivars (Triticum aestivum L.)
Authors: Archer M. J. 
Published: November 2006

AbstractFreshly milled flour samples from ten cultivars of bread wheat were analysed for free reduced glutathione (GSH) and oxidised glutathione (GSSG) by an enzymic method. Dough rheological properties for each flour were assessed by standard Brabender techniques. Flour quality differences were also measured by Pelshenke fermentation and Zeleny sedimentation techniques.Reduced glutathione levels were negatively correlated with oxidised glutathione levels, Farinogram mixing tolerance, Extensogram resistance, Pelshenke time and Zeleny volume. The ratios of oxidised to reduced glutathione (GSSG: GSH) were positively correlated with all dough and flour quality parameters, except Extensogram extensibility.It is concluded that there are differences in the endogenous contents of reduced and oxidised glutathione between flour samples from ten cultivars of wheat. These differences may contribute significantly to variations in the quality assessment parameters established between cultivars in this study.
The potassium requirement of crops grown in rotation
Authors: Gething P. A. 
Published: November 2006

AbstractA 5‐year trial measured the effect of varying rates of potassium fertiliser applied in combination with two rates of nitrogen to a rotation: potatoes, kale, barley, grass cut for conservation and wheat. Residual values of potassium applied during the rotation were measured on a crop of spring wheat planted in the sixth year.Crops grown in the rotation responded increasingly to potassium as follows: kale, barley, grass, wheat, potatoes. The higher rate of potassium applied (706 lb/acrea K in 5 years) was justified by the total value of crops harvested; this return was derived mainly from potatoes and wheat.The higher rate of potassium applied was insufficient to maintain the soil in K balance (applications less removal in crops) when the higher rate of nitrogen was used. Soil analysis indicated no residues from the lower rate of K applied but the higher rate raised available K levels appreciably. The wheat crop grown after 5 years under the rotation showed residues from the lower rate of K applied equivalent to 55 lb/acre fresh K but no additional residue from the higher rate.
Influence of banded fertiliser on the chemical environment surrounding the band. II. Effect on soil‐solution cations, cation—anion balance and solution phosphorus
Authors: Isensee A. R. , Walsh L. M. 
Published: November 2006

AbstractThe influence of several banded fertilisers on soil solution content of Ca, Mg, K, P and on cation‐anion balance at two distances from the band was studied. Treatments consisted of various combinations of monocalcium phosphate (MCP), KCl, NH4NO3, (NH4)2HPO4and urea applied on a nutrient element basis of 22.4 or 67.2 kg/ha.Ammonium nitrate or KCl, supplied separately, produced the highest solution concentrations of Ca (up to 1200 parts/million) and Mg (up to 500 parts/million). Solution concentration of Ca and Mg increased over a 32‐day incubation time near treatments containing urea. Treatments containing (NH4)2HPO4initially reduced solution Ca and Mg contents only when applied at 67.2 kg/ha. All treatments not containing K had similar but smaller effects on solution K than they did on Ca and Mg. Highly significant correlations were obtained between total mequiv. of Ca+ Mg and NO3for treatments containing urea or (NH4)2HPO4, while low or non‐significant correlations resulted from NH4NO3treatments. Treatments containing (NH4)2HPO4and MCP yielded soil solution P concentrations as high as 1000 parts/million. Urea combined with (NH4)2HPO4or MCP drastically reduced solution P concentrations.