bluuebunny/crossref_metadata_2025_split huggingface dataset:
Some studies of the nutritive value of high‐lysine barleys
Authors: Johnson Ian L. , Carpenter Kenneth J. , Hurrell Richard F. , Miller Eric L. , Rhodes Anthony P. 
Published: November 2006

AbstractIn five separate experiments, three high‐lysine (HL) barley lines were compared with the HL mutant Risø 1508 and the normal variety Maris Mink (MM), for their lysine content, protein quality and metabolisable energy (ME). The HL barley lines were selected from crosses between Risø 1508 and Julia or Lofa Abed. Lysine content (g/16 g N) as measured by four different procedures was found to be from 11 to 28% higher in the HL barleys compared to MM. True nitrogen and lysine digestibility were only slightly reduced (6 and 4%, respectively) in the HL barleys when they were fed as the sole N source in purified diets for rats in an N‐balance trial. A subsequent 17% improvement in protein retention efficiency (PRE) was noted in the rat trials when the HL barleys provided the N source rather than MM. Further supplementation with lysine did not improve PRE values for the HL barleys though a significant response was noted with MM samples. Although the gross energy content of all the barleys was similar, the ME values of the HL barleys were some 8‐15% lower than the corresponding values for MM. The reasons for this and the potential economic value of these HL barleys are discussed.
Effects of direct drilling and ploughing on root distribution in spring barley, and on the concentrations of extractable phosphate and potassium in the upper horizons of a clay soil
Authors: Drew Malcolm C. , Saker Leslie R. 
Published: November 2006

AbstractA comparison was made between the effects of three consecutive years of either direct drilling or ploughing, on the distribution of extractable soil phosphate and potassium, and the distribution of roots of a spring barley crop in the upper 20 cm of the soil. Samples were collected from a clay soil (Evesham series) in June 1975 when the crop was mid‐way through the phase of stem extension (Feeke's growth stage 7–8). With ploughing, the concentration of nutrients was approximately uniform to the maximum depth of cultivation (20 cm). With direct drilling there were markedly higher concentrations of phosphate and potassium in the upper 5 cm of the soil, but at depths between 10 and 20 cm the concentrations of potassium, and particularly phosphate, were lower than with ploughing. Root weight and length, per unit soil volume, in the upper 5 cm, were also greater with direct drilling than with ploughing. However, the more superficial distribution of phosphate and of roots with direct drilling did not restrict phosphate uptake by the crop, despite the dry summer. The results are discussed in relation to factors contributing to differences in the distribution of nutrients and roots in land receiving contrasting cultivations, and possible consequences for crop growth are indicated.
The accumulation of volatile substances in a large modern potato store
Authors: Filmer Anthony A. E. , Land Derek G. 
Published: November 2006

AbstractAn apparatus for sampling and trapping the air in potato stores was developed and used to study the accumulation of volatile substances in a modern large store over a season. Isopropyl‐N‐(3‐chlorophenyl) carbamate (CIPC, chlorpropham), together with two isomers of tetrachlorobenzene, was present at all times after its application as a sprout suppressant, although the concentration fell with time. None of the known volatile substances associated with potatoes nor metabolites of isopropyl‐N‐(3‐chlorophenyl) carbamate was detected. 2,3,4,6‐Tetrachloroanisole and pentachloroanisole were present at all times even before the store was filled, but did not reach levels at which taint occurred in the processed products. Eight commercial samples of isopropyl‐N‐(3‐chlorophenyl) carbamate were analysed and the only major variation found was the presence of isopropyl‐N‐phenyl carbamate (IPC, propham) in two formulations.
Effects of N‐fertilisation on amino acid composition and nutritive value of spinach, kale, cauliflower and potatoes
Authors: Eppendorfer Wilfried H. 
Published: November 2006

AbstractSpinach, kale, cauliflower and potatoes were grown in pots at differing levels of nitrogen fertilisation. Increased nitrogen in the soil led to increased total‐N and nitrate contents but decreased amino acid concentrations (g/16 g total‐N) in spinach and kale. Similar treatments on cauliflower and potatoes also increased the total‐N but the nitrate concentrations were negligible; amino acid concentrations in the crude protein decreased except for aspartic and glutamic acids in potatoes. The essential amino acid indices and chemical scores decreased with increasing N‐content in all crops. When compared with egg protein, methionine and cystine were generally the most limiting amino acids. At low N‐levels, methionine and cystine were generally above the FAO amino acid reference limits. In rat feeding experiments, increased total‐N concentrations were associated with higher true digestibilities of the crude protein in all four crops, and the biological values tended to increase. Addition of synthetic methionine to potatoes increased their biological values by 35 and 12% at low and high N‐levels. Increasing total‐N contents increased the net crude protein utilisation in the four crops. Increased N‐applications decreased the nutritive value of the crude protein when judged on the basis of amino acid determinations, but the opposite conclusion was reached from the results of the feeding experiments.
The potential of sunflower as a crop for ensilage
Authors: Alun Edwards R. , Harper Frederick , Henderson Annie R. , Donaldson Elizabeth 
Published: November 2006

AbstractThe chemical composition and nutritive value of sunflower, cv. Armavirec, was examined at 12 stages of growth. Maximum yield of dry matter (18.2 t ha−1) occurred at the dough seed stage. Ether extract showed a five‐fold increase with the development of the seed. This increase was reflected in the gross energy value which was maximal at 19.1 MJ kg−1 dry matter at the dough seed stage. In‐vitro organic matter digestibility was highest at the onset of flowering when the estimated metabolisable energy value was 10.5 MJ kg−1 dry matter. Throughout the sampling period the calcium to phosphorus ratios varied from 3.9‐5.9:1, an imbalance which would have to be redressed on diets based largely on sunflowers. Fresh and wilted sunflowers were successfully ensiled at the flowering stage, without the use of additives. pH values of the resulting silages were 3.86 and 4.01. The silages were each fed to six cross‐bred wethers and voluntary dry matter intakes were 23.9 and 26.5 g kgW−1 for the fresh and wilted silages respectively. For the fresh silage, intakes of digestible organic matter and digestible nitrogen were 612 and 13.6 g day−1 compared with 684 and 16.7 g day−1 for the wilted silage. Nitrogen retention increased with increase in silage dry matter. The optimum time of cutting for yield of nutrients is at the milky ripe stage. The composition of the crop at this stage should facilitate a satisfactory preservation by ensiling. The crop provides a high yield of dry matter over about 10 weeks in late summer and could provide a valuable standby forage crop for grass in dry areas.
The stability of wheat starch lipids in untreated and chlorine‐treated cake flours
Authors: Morrison William R. 
Published: November 2006

AbstractUntreated flour and flour treated with chlorine (2.2 g Cl2 kg‐1) were stored in air at 25°C for 4 months. Starch samples prepared from the original flours were stored in air at 25°C for 4 months. Starch samples were also prepared from the fresh flours (control starches) and from the stored flours. Some of the starches from the stored flours were subsequently held at 70°C for 1 month. Starch lipids were not affected by flour chlorine treatment, or by storage at 25°C. There was slight hydrolysis of starch lysophospholipids at 70°C, but negligible autoxidation of unsaturated fatty acids in the total starch lipids. There was appreciable hydrolysis of non‐starch lipids in the untreated stored flour, but no detectable autoxidation of unsaturated fatty acids. Chlorine treatment of flour caused an immediate loss of approximately half of the oleic, linoleic and linolenic acids in all the non‐starch lipids which were examined. There was no further change in the fatty acid composition of the non‐starch lipids when the treated flour was stored, but lipid hydrolysis was substantially reduced compared with the untreated stored flour.
The characterisation and measurement of Hbr‐reacting acids in Mucuna pruriens and Urena lobata seed oils
Authors: Ahmad Moghis U. , Husain Syed K. , Osman Sheikh M. 
Published: November 2006

AbstractSeed oils of Mucuna pruriens (Leguminosae) and Urena lobata (Malvaceae) were found to contain HBr‐reacting acids to the extent of 1.3 and 10.8% respectively. Acetylation of the M. pruriens seed oil, followed by saponification and separation of the acids, gave 12,13‐dihydroxyoleic acid. From this and other evidence it is concluded that 12,13‐epoxyoleic (vernolic) acid is present as a constituent of the glycerides. On the other hand, the cyclopropenoid material in U. lobata oil was characterised as a mixture of malvalic (4.8%) and sterculic (6%) acids by the gas‐liquid chromatography (g.l.c.) of the silver nitrate‐methanol treated methyl esters. Seed oils of Vernonia anthelmintica and Sterculia foetida were used as reference standards.
Studies on 2,4,6‐trinitrobenzenesulphonic acid‐reactive lysine using cowpeas (vigna unguiculata (L) walp), maize (zea mays) and DL‐lysine
Authors: Tella Ayoni F. , Ashton Walter M. 
Published: November 2006

AbstractThe conditions for the coupling reaction between 2,4,6‐trinitrobenzenesulphonic acid (TNBS) and the free ϵ‐amino group of lysine, and the conditions for the hydrolysis of the resulting trinitrophenylated compound, were investigated using cowpeas (Vigna unguiculata), maize (Zea mays) and DL‐lysine. The use of DL‐lysine as a standard in place of ϵ‐TNP‐lysine HCl.H2O, was also investigated. The optimum temperature, reaction time and hydrolysis time were found to be 30°C, 2 h and 2 h respectively for cowpeas and maize. The results obtained from reacting DL‐lysine with TNBS showed that using DL‐lysine as a reference standard is likely to overestimate TNBS‐reactive lysine.
The effect of soaking, germination and cooking on the protein quality of mash beans (Phaseolus mungo)
Authors: Khan Mohammed Akmal , Ghafoor Abdul 
Published: November 2006

AbstractThe protein quality of mash beans (Phaseolus mungo) as affected by soaking, germination and cooking was determined at the 10% dietary protein level using weanling rats. Gains in body weight were 11.5 g for raw beans, 68.5 g for soaked‐cooked and 33.0 g for germinated‐cooked beans. The protein efficiency ratio values were 0.4, 1.9 and 1.1 for raw beans, soaked‐cooked and germinated‐cooked beans respectively. Net protein utilisation was improved from 44% for raw beans to 58% after soaking and cooking, but reduced to 47% after germinating and cooking. These changes were entirely accounted for by changes in digestibility, 72, 90 and 81% respectively, and biological values were unchanged at 61, 64 and 59 respectively.
The sensory evaluation of jonathan and delicious apples treated with the growth regulator ethephon
Authors: McBride Robert L. , Faragher John D. 
Published: November 2006

AbstractJonathan and Delicious apples were sprayed with the growth regulator Ethephon at concentrations of 250 and 500 parts 10−6. Fruits from each spray treatment were harvested sequentially in three stages, approximately 1, 2 and 3 weeks after treatment; then submitted to panels for sensory evaluation. Ethephon significantly enhanced hedonic scores for skin colour, flavour and general acceptability of Jonathan apples regardless of the harvest time, but had no significant effect on texture. The skin colour of Delicious apples was significantly improved by Ethephon application (regardless of harvest time) but there was no significant effect on flavour or general acceptability and texture was significantly impaired.
Release of nitrogen, sulphur, phosphorus, calcium, magnesium, potassium and sodium from four tropical hays during their digestion in nylon bags in the rumen
Authors: Playne Martin J. , Echevarría Mariano G. , Megarrity Robert G. 
Published: November 2006

AbstractThe rate of release of N, S, P, Ca, Mg, K and Na from four milled tropical hays in nylon bags in the rumen of cattle over a 168 h period were measured. The hays were: Medicago sativa, Stylosanthes humilis, Chloris barbata and Heteropogon contortus. Three ways were used to express results: (a)element as % of element initially present; (b) element as % of dry matter initially present, and (c) element as its concentration in residual dry matter. The proportions of elements removed during digestion were positively related to initial concentration of the elements in the hays, with the exception of P in C. barbata hay. High proportions of Mg and K were released within 48 h in all hays. Only about 60% of N, P and Ca initially present was removed even after 168 h in the rumen. Amounts of elements remaining became constant for each element after 48 h and were for N, 6.0; Ca, 3.0; K, 1.0; P, 0.7; Na, 0.7; S, 0.5 and Mg, 0.3 g element kg−1 DM initially present. Concentrations of elements in the residual dry matter after decreasing in the first 24 h, increased in the latter stages of digestion, even though cell wall digestion continued. The four hays released the seven elements differently. Generally, the elements in Medicago were most soluble and those in Heteropogon the least. However, the extent of solubilisation in Stylosanthes and in Chloris varied with the element concerned. In Heteropogon hay, which had low element concentrations initially, less than half of the N, S, P, Ca and Na were released even after 168 h digestion.
Chemicals to prevent the moulding of hay and other crops
Authors: Lord Kenneth A. , Lacey John 
Published: November 2006

AbstractFungi from hay, Paecilomyces varioti and species of the Asperigillus glaucus group tolerate and metabolise propionic acid. These may be inhibited in vitro by low concentrations (0.001‐3%) of 8‐hydroxyquinoline and some derivatives. Addition of 10% of these derivatives to propionic acid diminished by a factor of two the amount needed to prevent heating and moulding of hay and other crops, in laboratory and field tests.
Changes in the physicochemical properties of rice with aging
Authors: Swamy Yelandur M. Indudhara , Sowbhagya Chakrabhavi M. , Bhattacharya Kshirod R. 
Published: November 2006

AbstractSeven varieties of rice belonging to dwarf indica, tall indica and japonica classes were stored as paddy as well as milled rice at 1‐3°C, room temperature (RT) and 37‐40°C in the dark and also at RT in the light for 3.5 years. Various physicochemical properties were measured in the samples at intervals. The aging process in rice appeared to be characterised by: (a) an increase in volume expansion and a steady decrease in solids loss upon cooking, (b) an initial increase followed by a steady decrease in the power of hydration (water uptake at 96 and 80°C, equilibrium moisture content), (c) probably a slow decrease in the solubility of the amylose and a slow increase in the gelatinisation temperature, (d) an initial increase followed by a steady decrease in paste viscosity and setback, and (e) a sharply decreasing viscograph breakdown. The process was retarded effectively by storage in the cold. Conversely, it was greatly hastened by storage at high temperature and to some extent by exposure to light. In addition, the process occurred much faster and/or to a greater extent in high‐amylose (total as well as insoluble) rather than in low‐amylose varieties, and to some extent in milled rice rather than in paddy.
The source of androgenic activity in the African wood Funtumia latifolia: A steroid hormone formed by the action of fusarium solani
Authors: Smith Anthony J. , Wells John W. 
Published: November 2006

AbstractThe wood of an African tree Funtumia latifolia had androgenic properties when mixed with diets fed to chicks. The androgenic principle has been identified tentatively as an hydroxyandrosta‐1,4‐dienedione but it is not identical with 12β‐hydroxyandrosta‐1,4‐diene‐3,17‐dione isolated previously from the leaves of a Halorrhena species in Cameroun or as a microbial metabolite of deoxycholic acid. The androgen is formed by metabolism of the steroidal alkaloids in F. latifolia by the saprophytic fungus Fusarium solani.
The extraction of the enzyme degrading the limonin precursor in citrus albedo
Authors: Nicol Kenneth J. , Chandler Bruce V. 
Published: November 2006

AbstractOptimum conditions for extracting the enzyme degrading the limonin precursor in citrus albedo involved treatment of the macerated albedo with a commercial pectic enzyme. The release of the enzyme from the cells of the albedo was accompanied by a considerable loss of stability, and the instability of the enzyme once dissociated from the albedo cells, together with its low activity in a highly pectinous source, accounts for the failure of previous attempts at its extraction. A method for proximate assay of enzyme actiyity was developed to monitor the extraction process and to compare the concentrations of enzyme activity in various albedo samples.
trans‐4,5‐epoxyhept‐trans‐2‐enal the major volatile compound formed by the copper and α‐tocopherol induced oxidation of butterfat
Authors: Swoboda Peter A. T. , Peers Kenneth E. 
Published: November 2006

AbstractThe volatile compound produced in greatest yield from the aerobic incubation at 35°C for 35 h of a mixture of butterfat, cupric palmitate and α‐tocopherol was characterised by chromatography and spectroscopy. The same compound was also isolated from a similar reaction mixture containing cod‐liver oil instead of butterfat. The compound was identified as trans‐4,5‐epoxyhept‐trans‐2‐enal and was found to have the same properties as that synthesised by the epoxidation of hepta‐trans‐2,trans‐4‐dienal. Volatile epoxyalkenals of this type have not been previously identified as products from lipid oxidation.
A consumer test of bull vs steer beef
Authors: Baron Peter , Lesser David , Robertson Ian , Parry Doreen , Lowman Basil , Scott Neil , Prescott John 
Published: November 2006

AbstractPrevious studies of the acceptability of bull beef have relied on laboratory panel or mechanical tests. This study extends the assessment to a consumer panel who cooked and ate the conventionally prepared steaks in their own homes. The test showed consumers to distinguish bull steaks as leaner than steer steaks but not to discriminate on overall appearance. When it came to eating, however, bull steaks were judged to take longer to brown and be less satisfactory in terms of flavour, juiciness, tenderness and overall eating quality. On tenderness 11% of the sample marked the bull steaks as ‚well below average’︁. These results are sufficiently clear to suggest the need for a test of their commercial impact.
Effect of procedures for the reduction of the nucleic acid content of SCP on the DNA content of Saccharomyces cerevisiae
Authors: Trevelyan William E. 
Published: November 2006

AbstractAutolysis of a suspension of baker's yeast, triggered by heat shock, organic solvents or drying/rehydration, had previously been found to degrade yeast RNA to diffusible products, leaving a resistant, cell‐bound fraction characterised by a high adenine: guanine ratio, which it was suggested might be DNA. Analysis for DNA by the diphenylamine reaction now shows that even when autolysis (following heat shock) is prolonged to the point at which the cells lose 42% of dry matter and half their protein content, no DNA leaves the cells. Overnight treatment of freeze‐dried yeast preparations with In perchloric acid at room temperature extracts the purines of DNA in the free form, and estimations of DNA content based on this agree with the results of the diphenylamine method in the case of autolysed or alkaline salt‐extracted yeast preparations, which have a low RNA content. With untreated yeast, which contains 20 times as much RNA as it does DNA, the picture is complicated by a slow, but significant depurination of RNA by 1N perchloric acid. The implications of this, and other findings, are considered in respect of analytical procedures for yeast DNA and RNA content.
Comparison of a short method for Kjeldahl digestion using a trace of selenium as catalyst, with other methods
Authors: Marshall Claire M. , Walker Ann F. 
Published: November 2006

AbstractA short digestion method for Kjeldahl nitrogen determination, using a trace of selenium as catalyst and described in this paper, gives results comparable to the American Association of Cereal Chemists (1976) method using mercuric oxide catalyst, for all compounds tested except for nicotinic acid. However, nicotinic acid is a minor component of food materials and it is not normally assayed by the Kjeldahl method. Selenium, like mercury, is known to be toxic7 but mercury ranks more highly than selenium as an environmental problem.
The properties of trona and its effect on the cooking time of cowpeas
Authors: Ankrah Emmanuel K. , Dovlo Florence E. 
Published: November 2006

AbstractTrona (Urao) popularly known in Ghana as kawe is used for medicinal and tenderiser purposes (especially in reducing the cooking time of cowpea). The type of kawe found in Ghana contained predominantly 25.0% sodium with small amounts of other metals. Cooking cowpeas in the presence of kawe reduced the cooking time from 75 to 50 min which represents a saving of time and fuel to the cooker.
Gel formation in acidified aqueous suspensions of cereal flours
Authors: Jennings Allen C. 
Published: November 2006

AbstractThe amounts of gel formed when wheat flours are suspended in 1m acetic acid or in phenol‐acetic acid‐water (1:1:1, w/v/v) are highly correlated with the total nitrogen contents and the Zeleny sedimentation values of the flours. It is concluded that the Zeleny sedimentation test depends on the formation of this gel. Gel formation in acidified aqueous suspensions is markedly affected by the ionic strength and pH of the suspending medium, but not by non‐polar molecules or reagents that react specifically with sulphydryl groups or disulphide bonds. The gel is readily dispersed by ultrasonic treatment and gel formation is prevented completely by the amounts of sodium chloride added to dough during breadmaking.
The physical properties of modified palm oil
Authors: Okiy Dere A. , Wright Winifred B. , Berger Kurt G. , Morton Ian D. 
Published: November 2006

AbstractPalm oil has been treated by partial lipase hydrolysis and by interesterification with excess glycerol and the effects on the chemical and physical properties have been investigated. Lipase hydrolysis preferentially removes unsaturated acids and the neutral glycerides remaining after removal of the free fatty acids therefore have an increased solids content at 20°C. Both differential scanning calorimetry (d.s.c.) and X‐ray examination show that the crystalline phases present above 20°C are more heterogeneous after lipase treatment. Interesterification results in a mixture of tri‐ and diglycerides with an increased solids content at 20°C and a marked tendency to form β phase crystals. Some potential practical applications are discussed.