bluuebunny/crossref_metadata_2025_split huggingface dataset:
The behaviour of the nitrification inhibitor “n‐serve” in broadcast and incorporated applications to soil
Authors: Briggs Geoffrey G. 
Published: November 2006

AbstractN‐Serve rapidly evaporated from coated fertiliser crystals scattered on glass plates or on soil. In the field in May more than 80% of N‐Serve in a broadcast application volatilised overnight and no inhibition of nitrification was observed. Vapour loss from coated fertiliser incorporated 3 cm deep in soil was negligible and nitrification was inhibited for at least 9 weeks. The half‐life of N‐Serve was 28 days in a soil low in organic matter and 50 days in a soil high in organic matter. Movement of ammonium nitrogen and N‐Serve over short distances in soil was observed but leaching of N‐Serve more than 2 cm below the depth of incorporation was slight. Much N‐Serve was lost whilst coating fertiliser, particularly when using a rotary evaporator. Analysis of treated fertiliser for N‐Serve is necessary for reliable estimates of inhibitor concentration.
Isolation and identification of the volatile sulphides produced during chill‐storage of north sea cod (gadus morhua)
Authors: Herbert Rodney A. , Ellis John R. , Shewan James M. 
Published: November 2006

AbstractThe development of unpleasant off‐odours and flavours during the chill‐storage of trawl caught cod has been well documented1. Certain of these off‐odours have been described as sulphidy. The data reported here suggest that hydrogen sulphide methyl mercaptan and dimethyl sulphide are responsible for the sulphidy off‐odours associated with stale chill‐stored cod.
Antioxidants and pigments of Aspergillus niger
Authors: Zaika Laura L. , Smith James L. 
Published: November 2006

AbstractExtracts of six fungi, four yeasts, and two species of Streptomyces were tested for antioxidant activity when added to lard. Extracts of Aspergillus niger, the microorganism that showed the strongest antioxidant activity, were subjected to adsorption and gel permeation chromatography. Two fractions that protected lard against oxidation were obtained by chromatography of A. niger extract on Sephadex LH‐20 and Bio‐Beads S‐X2. One of these fractions contained a gummy brown pigment BR, the other a bright yellow crystalline pigment Y. Pigment BR showed strong carbonyl group and methyl‐methylene group absorption in the infrared. Apparently, on the basis of spectral data, pigment Y has a linear naphthopyrone structure. Pigment BR was obtained consistently from A. niger mycelium, while pigment Y was formed sporadically. Results indicated that more than one substance in A. niger mycelium have antioxidant properties and that brown and yellow pigments apparently are associated with antioxidant activity. Synergistic effects may be important in the strong antioxidant activity of A. niger extracts.
Occurrence of volatile nitrosamines in spice premixes
Authors: Gough Terry A. , Goodhead Kenneth 
Published: November 2006

AbstractNitrosamines have been found in spice‐curing salt premixes which were used in meat products. A number of premixes were analysed using gas chromatography and high resolution mass spectrometry and the presence of N‐nitrosopiperidine was confirmed in the majority of the premixes. After storage for 6 months levels of N‐nitrosopiperidine had increased in most instances, and N‐nitrosopyrrolidine was detected in several samples.
The mineral composition of apples. Calcium concentration and bitter pit in relation to mean mass per apple
Authors: Perring Michael A. , Jackson Caroline H. 
Published: November 2006

AbstractData for bulked samples of ungraded Cox's Orange Pippin fruit obtained from many sources over a period of 18 years show that there is a general inverse relationship between mean mass per apple and mean calcium concentration. Part of the scatter around the regression curve was accounted for by differences between years but there were larger differences between samples of the same size picked from different orchards in the same year. Even with the most favourable conditions the observed samples with mean mass per apple greater than 150 g had less than 5 mg Ca/100 g when no calcium sprays were applied and in general most samples with mean masses per apple greater than 110g were likely to have concentrations of calcium below this and hence were liable to develop bitter pit. Fruit calcium level was a more important determinant of liability to bitter pit than was mean mass per apple.Although there was some evidence of the same relationship between calcium concentration and mass when apples from the same tree were analysed individually other factors often negated it. Two‐ to three‐fold differences in calcium concentration were observed in individual apples from the same tree.
Effect of shortening during cooking on the tenderness and histology of beef
Authors: Locker Ronald H. , Daines Graeme J. 
Published: November 2006

AbstractIn muscles which have gone into rigor at 15°C or 37°C without shortening, prevention of cooking shortening leads to greater toughness than in samples cooked free. This tenderness difference is not seen in cold shortened muscles. A histological study showed that heat shrinkage of collagen imposes an irregular “cooking crimp” in unshortened muscle, cooked free. This is quite distinct from cold induced crimp. Cooking cold shortened muscle under restraint completely removes the cold crimp. A striking “crossed‐diagonal” orientation of the perimysial collagen in the cooked meat is described.
The formation and analysis of n‐nitrosamines
Authors: Foreman James K. , Goodhead Kenneth 
Published: November 2006

AbstractThe assessment of the potential carcinogenic risk to human health of the small quantities of N‐nitrosamines formed in some foodstuffs depends on the availability of information on the routes by which they can be formed and of analytical methods having adequate sensitivity and selectivity for their determination. The present state of knowledge on these two aspects is reviewed in this paper.
Formation of c‐ and s‐nitroso compounds and their further reactions
Authors: Gilbert John , Knowles Michael E. , McWeeny David J. 
Published: November 2006

AbstractThe possible involvement of nitrite in C‐ and S‐nitrosation reactions with either food components or food additives is reviewed. C‐nitrosation of phenols has been shown to occur in smoked bacons with the formation of trace amounts of nitrophenols, and protein‐nitrite interactions have been studied under simulated stomach conditions where three products were identified. Also some theoretically possible reactions of nitrite with the activated methylene groups of creatinine and ketones are considered. The implication of reaction with sulphydryl groups of meat proteins with loss of nitrite in meat products and of the potential formation ot S‐nitrosothiols is discussed with reference to current literature.
Analysis of nitrate and nitrite in foodstuffs: A critical review
Authors: Usher Cyril D. , Telling Geoffrey M. 
Published: November 2006

AbstractA general review is presented of published methods for the determination of nitrate and nitrite levels in foodstuffs especially meat. Published methods show wide variations in techniques for extraction, clean‐up (clearing) of extracts and final determinative steps and these are critically compared. The effect of interferences due to the presence of ascorbate, sulphite and phosphate together with the formation of a “meat blank” when nitrate is reduced to nitrite with spongy cadmium are discussed. Newer techniques based on the use of ion selective electrodes and automated techniques are outlined and the application of techniques such as amperometry, liquid chromatography, ion exchange and spectrophotometry are listed.
Estimation of the monomeric phenolics of ciders
Authors: Whiting Geoffrey C. , Coggins Ronald A. 
Published: November 2006

AbstractA method is described for the separation and quantitative determination of the monomeric phenolics of ciders. These are fractionally eluted from a silica‐gel column with 2‐methylpropan‐2‐ol/chloroform mixtures of increasing 2‐methylpropan‐2‐ol content. The u.v. spectrum of each fraction is obtained in the range 250‐400 nm. Fractions containing hydroxycinnamic acid esters of quinic acid are first irradiated with u.v. light to equilibrate cis and trans forms. The concentration of each of the phenolics is calculated from extinctions at appropriate wavelengths. Ciders from some cider‐apple cultivars contained in order of decreasing concentration 5‐chlorogenic acid, 4‐p‐coumarylquinic acid, catechins, phloridzin and phloretin xyloglucoside. In one cultivar catechins were undetectable while in others they exceeded the p‐coumarylquinic acid. The contribution of the phenolics to the tannin content is discussed.
A survey of volatile components of some allium species in terms of s‐alk(en)yl‐l‐cysteine sulphoxides present as flavour precursors
Authors: Freeman George G. , Whenham Robert J. 
Published: November 2006

AbstractThe volatile flavour components of 27 Allium species and cultivars, mostly edible but including some decorative species for comparison, have been investigated by a series of gas and thin‐layer chromatographic and u.v. spectrophotometric methods. By means of simulation experiments with synthetic precursors and intermediates, the data have been interpreted in terms of the amino acid precursors present in the intact tissues and the species classified as containing (a) S‐1‐propenyl‐, (b) S‐2‐propenyl‐ and (c) S‐methyl‐L‐cysteine sulphoxides as their principal flavour precursors. Characteristic examples of the three types are A. cepa L. (onion), A. sativum L. (garlic) and A. aflatunense B. Fedtschenko, respectively. An object of the work has been to demonstrate broad chemical similarities between species as well as their differences, which are emphasised in keys for classification on the basis of morphological characters. In addition to onion, leek, shallot, garlic and chives, species such as A. chinense, A. fistulosum and A. tuberosum have widespread use as food, particularly in the Far East. The literature on this aspect has been briefly summarised.
Effect of overwinter storage at three temperatures on the flavour intensity of dry bulb onions
Authors: Freeman George G. , Whenham Robert J. 
Published: November 2006

AbstractDry bulb onion (cv. Rijnsburger and Giant Zittau) were stored from September 1973 to late May 1974 at 2, 25°C and ambient temperature (mean 6°C). Flavour changes were monitored at intervals on freeze‐dried samples by determination of (a) pyruvate, (b) lachrymator (thiopropanal S‐oxide) and (c) g.l.c.‐headspace total peak areas. Flavour intensity increased progressively with length of storage to about 190 days and was usually followed by a steep downturn to 240 days' storage. These changes have been interpreted in terms of incidence of sprouting and changes of respiration rates.
The measurement of feruloylquinic acids and caffeoylquinic acids in coffee beans. Development of the technique and its preliminary application to green coffee beans
Authors: Clifford Michael N. , Wight John 
Published: November 2006

AbstractThis paper describes the development of a quantitative, colorimetric technique for the determination of feruloylquinic acids, caffeoylquinic acids and total chlorogenic acids in synthetic mixtures and green coffee beans. The results are analysed statistically and discussed with reference to previously published data.
Sweetness of sucrose and xylitol. Structural considerations
Authors: Lindley Michael G. , Birch Gordon G. , Khan Riaz 
Published: November 2006

AbstractThe sweetness of sucrose and xylitol is examined in relation to conformation and configuration. Arabitol, ribitol and the “galacto” and O‐methyl analogues of sucrose are also examined on a comparative basis. The Shallenberger theory of sugar sweetness, which in part relates intensity of response to the degree of intramolecular hydrogen bonding, satisfactorily explains the high sweetness of these structurally dissimilar compounds.
The source of the acyl moiety in the biosynthesis of volatile banana esters
Authors: Gilliver Peter J. , Nursten Harry E. 
Published: November 2006

AbstractUsing headspace analysis of incubated banana slices, it has been shown that addition of acetyl‐coenzyme A leads to marginal increases in acetic acid esters, whereas butyryl‐coenzyme A gives up to five‐fold increases in headspace concentrations of isobutyl and isopentyl butyrate. The increases in esters were much more marked, when the appropriate alcohol was added as well, those with butyryl‐coenzyme A being up to 14 times greater. Thus acyl‐coenzyme A can act as acylating agent in ester formation and, since in the absence of banana slices little change can be detected, the slices supply some essential factor.
Distribution of some volatile nitrosamines in cooked bacon
Authors: Gough Terry A. , Goodhead Kenneth , Walters Clifford L. 
Published: November 2006

AbstractBacon was fried in the normal UK domestic manner, and the rashers, the cooked‐out fat and the vapour were analysed for N‐nitrosopyrrolidine and N‐nitrosodimethylamine. Quantitative results were based on high resolution mass spectral measurements, and it was found that for both of the nitrosamines by far the greatest proportion occurred in the vapour.
Structural changes in beef muscle during ageing
Authors: Davey C. Lester , Graafhuis Arie E. 
Published: November 2006

AbstractThe ageing of beef muscle set in rigor mortis while restrained at twice its resting, excised length has been examined. Ageing leads to opening of gaps between the A and I bands of the sarcomere. With the shrinkage of both bands during cooking, the gaps become the major feature of the sarcomere and develop within the tenderising time‐scale. As such they represent the most distinct structural change yet encountered to explain the phenomenon of ageing. A possible reconciling of the contradictory views of ageing—splitting at the A–I junctions and decay of Z lines—is discussed.
Sulphate contents and sorption in scottish soils
Authors: Scott Norman M. 
Published: November 2006

AbstractPhosphate‐extractable inorganic sulphate contents of freely drained acid surface soils representing four contrasting soil series in north‐east Scotland ranged from 13 to 60 mg S/kg soil. Of this an average of 59% was adsorbed under the conditions of extraction used. The soils were therefore well supplied with available sulphate and there are no known cases of deficiency in the area. Average group contents of adsorbed sulphate were closely related to the abilities of the soils to adsorb added sulpphate, and unlike phosphate retention, sulphate sorption seemed to depend more on active iron than aluminium.
Continuous automated assay of α‐amylase inhibitors
Authors: Vittozzi Luciano , Morisi Gino , Silano Vittorio 
Published: November 2006

AbstractA Technicon AutoAnalyzer was adapted to carry out a continuous assay of α‐amylase activity to detect the presence of α‐amylase inhibitors. The manifold design is based on the same sequence as the Bernfeld reducing‐sugar procedure and allows sufficient time to detect those inhibitors which act slowly. The technique can be used to assay protein amylase inhibitors from wheat at concentrations as low as 1.7 nM. It may also be used to detect amylase activity which can continue in spite of the presence of inhibitors.
Effects of protein levels in the diets of layers on the egg production rate and the chemical composition of poultry eggs in the tropics
Authors: Babatunde Gabriel M. , Fetuga Babatunde L. 
Published: November 2006

AbstractFour hundred and fifty layers of the White Leghorn and White Rock breeds were used to study the effects of graded levels of dietary proteins on the chemical composition and egg production rate of layers in the tropics. The dietary protein levels employed were 12.0, 14.0, 16.0, 18.0 and 20.0%, and the trial lasted 6 months. The results obtained showed that hen‐day production percentages increased up to the 16.0% protein diet and then declined. Feed consumed per dozen eggs also declined up to the 16% protein diet and then increased slightly. All the layers except those on the 18% protein diet lost weight to varying degrees, the birds on the 12% protein diet losing most. There were significant decreases in the percentages of eggs weighing less than 40 g and those weighing between 40 and 49.0 g, and significant increases in the percentages of eggs weighing between 50 and 59.0 g and 60 g and above, as the dietary protein levels increased. Both the total moisture and crude protein percentages were significantly increased as the dietary protein levels increased but the differences in total ash, shell and total lipid percentages were not significant and were remarkably constant.
Effect of post‐rigor muscle length on the texture of meat
Authors: Dransfield Eric , Rhodes Douglas N. 
Published: November 2006

AbstractPre‐rigor samples of beef M. sternomandibularis were allowed to pass into rigor in both lengthened and shortened states. After ageing, half of the samples from each group were stretched, the other half acting as control. The strength of the raw and heated meats was determined by a shear test. The strength of the raw meat increased in proportion to the muscle length, irrespective of when the length was altered. The strength was due mainly to the connective tissue elements. After heating, the shortened samples were tougher than the lengthened ones; stretching the muscles post‐rigor tenderised the shortened samples but not the lengthened ones. These results indicate that the texture of cooked meat was dependent on the interaction of actomyosin and connective tissue components of muscle.
Identification of volatiles from extracted commercial tuna oil with a high docosahexaenoic acid content
Authors: Crawford L. , Kretsch M. J. , Guadagni D. 
Published: November 2006

AbstractSteam‐distilled volatiles from the extracted oil of cooked tuna fish were fractionated and identified by g.c.–m.s. There were 64 compounds identified in the oxygenated fraction and 62 in the hydrocarbon fraction. The hydrocarbon fraction was found to have an unusually low odour threshold of 5.0 parts/109 (in water) and 3.75 parts/109 when a solvent correction factor was applied. As expected, the odour threshold of the oxygenated fraction was much lower (0.6 parts/109 and 0.51 parts/109 when corrected).
Feeding value of silage: Silages made from freshly cut grass, wilted grass and formic acid treated wilted grass
Authors: Donaldson Elizabeth , Edwards R. Alun 
Published: November 2006

AbstractFormic acid (850 g/kg) was added to wilted perennial ryegrass (dry matter = 360 g/kg) at the rate of 3.9 g/kg before ensiling. The feeding value of the resulting silage was compared with those of silages made from the wilted grass and the freshly cut grass, and with the grass itself in metabolism trials with sheep. Intakes of dry matter were depressed by fermentation, being 12.3, 9.7 and 8.5 g/kg liveweight for the acid treated, prewilted and directly ensiled material respectively. Fermentation improved the metabolisable energies which were 11.6, 12.0, 11.4 and 13.6 MJ/kg DM for the grass, and the acid treated, wilted and directly ensiled materials. In general, fermentation reduced the intake of metabolisable energy and the production potential of the material. The major factor affecting the feeding value of silage is its acceptability to the animal in terms of dry matter intake. High dry matter intakes are best achieved by limiting fermentation.
The rapid determination of trace elements in soils and plants by X‐ray fluorescence analysis
Authors: Williams Carolyn 
Published: November 2006

AbstractA semiquantitative method of X‐ray fluorescence spectrometry using a manual spectrometer has been developed for the rapid determination of Mn, Fe, Ni, Cu, Zn, As, Br, Rb, Sr, Y, Zr and Pb in soils and Mn, Fe, Ni, Cu, Zn, Br, Rb and Sr in plants. An approximate analysis time for one soil is 20 min and for one plant sample is 15 min. Matrix corrections are based on the concentration of Fe2O3 and the background count rates of the sample and a standard. The results of quantitative XRFS analysis of United States Geological Survey rocks and of Standard Kale are given.
Dimethylnitrosamine levels in untreated herring meals
Authors: Hurst R. E. 
Published: November 2006

AbstractAn investigation has been conducted to determine the levels of dimethylnitrosamine in 13 samples of Canadian herring meals taken from the Atlantic and Pacific coasts. The concentration of dimethylnitrosamine found in these meals, which had not been treated with nitrate or nitrite varied between 0.15 and 1.0 parts/106.
Improved procedures for the isolation of pure oleic, linoleic, and linolenic acids or their methyl esters from natural sources
Authors: Gunstone Frank D. , McLaughlan John , Scrimgeour Charles M. , Watson Andrew P. 
Published: November 2006

AbstractThe methods normally employed for the isolation of pure methyl oleate, linoleate, and α‐linolenate from appropriate natural sources are reviewed and simple procedures for isolating these esters are recommended. Evening Primrose Oil (Oenothera biennis) is a particularly useful source of linoleic acid.
The composition of lipids from rice hulls and from the surface of rice caryopsis
Authors: Hartman Leopold , Lago Regina C. A. 
Published: November 2006

AbstractSamples of hulls, of whole and ground caryopsis and of bran obtained from the Brazilian rice variety IAC 1246, were extracted with hexane and the characteristics and composition of the corresponding lipids were determined. The lipids from rice hulls showed a four times higher content of unsaponifiable matter and of free fatty acids than those from rice bran and rice caryopsis. There were also differences in the fatty acid composition as evidenced by the presence of 2–3% of saturated C22 and C24 acids and a lower proportion of unsaturated acids in the rice hull lipids. On the other hand there was a close resemblance between the rice hull lipids and those on the surface of the caryopsis. Chromatographic analysis of the unsaponifiable matter of lipids from rice hulls and caryopsis surface disclosed the presence of hydrocarbons, alcohols and sterols in ascending order, the sterols consisting of about 50% of β‐sitosterol, 20–40% of campesterol, 10–20% of stigmasterol and 2–3% of cholesterol. On the basis of the above results it was concluded that a preliminary solvent extraction of paddy rice in order to remove the waxy lipids from the hulls and the caryopsis surface would benefit the subsequent milling process and improve the quality of the brown rice and of crude rice bran oil.
Effects of shortage of calcium and other cations on 45Ca mobility, growth and nutritional disorders of tomato plants (Lycopersicon esculentum)
Authors: Chiu Tsai‐Fua , Bould Cyril 
Published: November 2006

AbstractCalcium mobility in tomato plants grown in sand‐ and water‐cultures with little calcium and other cations was studied using 45Ca as a tracer. Radioautographs and 45Ca activity measurements of plant parts showed that 45Ca was “fixed” near the base (root or stem) of plants grown in low‐Ca nutrient solutions, compared with plants grown with adequate Ca in which 45Ca was readily translocated to the tops. When plants were grown with little Ca and other cations (i.e. low K, Mg and micronutrients), 45Ca was also readily translocated to the tops. Calcium stress during the fruiting stage caused serious blossom‐end rot of fruits, indicating that Ca absorbed by plants before fruiting was not readily available subsequently for fruit development. Leaf total‐Ca is not a reliable index for predicting fruit‐Ca deficiency in tomatoes.