bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bitter principles of the cucurbitaceae. III.—Elaterase, an Active Enzyme for the Hydrolysis of Bitter Principle Glycosides
Authors: Enslin P. R. , Joubert F. J. , Rehm S. 
Published: November 2006

AbstractAn investigation has been made of elaterase, a relatively specific enzyme for the hydrolysis of bitter principle glycosides of the Cucurbitaceae. A comparative study covering 33 different species showed that this enzyme is widely spread in this family. Elaterase was isolated from the fruit juice of Ecballium elaterium, Cucumis myriocarpus and Lagenaria siceraria and was examined in the ultracentrifuge. The effects of pH, temperature, time and enzyme concentration on the rate of hydrolysis of elaterinide, the monoglucoside of elaterin, have been investigated. In addition, the action of elaterase on various other glycosides was determined.
Notes on the 2: 4‐dinitrophenylhydrazine method for pyrethrum assay
Authors: Moore B. P. 
Published: November 2006

AbstractExperiments are described which have clarified the chemistry of the D.N.P. * method1 for pyrethrum and allethrin assay. The fate during the course of analysis of a number of the non‐insecticidal contaminants has been determined and the scope and limitations of the method are reviewed in the light of the new findings.
Studies in selective toxicity. III.—Benzenesulphonanilides as DDT‐synergists
Authors: Neeman M. , Mer G. G. , Cwilich R. , Modiano A. , Zacks S. 
Published: November 2006

AbstractBenzenesulphonanilides with halogen or methyl substituents in the phenyl radicals, with or withoutN‐alkyl substituents, were assayed as DDT‐synergists against DDT‐resistant houseflies. Contrasting test methods provided a guide to the intrinsic biological activity of the synergists, and to their ‘availability’ for insects by pick‐up from residual deposits and by absorption through the cuticle.The homologous series ofN‐n‐alkyl‐4‐chloro‐ and ‐4‐bromo‐benzenesulphon‐4′‐chloro‐anilides were studied. In both series the biological response to topical application of dilute toxicant solutions was highest for theN‐methyl compounds. The ‘availability’ from deposits appeared highest in the intermediate range C4to C8. In this range the ‘availability’ appeared to oscillate between homologues having an odd number and those having an even number of carbon atoms. The homologues in the medium range showed a high solubility in kerosene. Homologues above C9showed no biological activity.The possible modes of action and penetration of the benzenesulphonanilide synergists are discussed.
The organic acid metabolism of apple fruits: Changes in individual acids during growth on the tree
Authors: Hulme A. C. , Wooltorton L. S. C. 
Published: November 2006

AbstractA study is made by ion‐exchange and chromatography on silica gel of the organic acids present in apple pulp and peel at various stages of maturity.The concentration of quinic acid falls rapidly throughout the developmental period, whilst that of malic acid reaches a peak at 50–60 days after petal fall. Citric acid, present in much smaller proportion than the other two acids, shows considerable changes in amount and concentration.
The amino‐acids of apple juices and ciders
Authors: Burroughs L. F. 
Published: November 2006

AbstractThe free amino‐acids of apple juices and ciders have been examined by paper chromatography. Asparagine, aspartic and glutamic acids were the principal amino‐acids in most juices, together with small to medium amounts of serine, α‐alanine, γ‐aminobutyric acid, valine, isoleucine, and methylhydroxyproline. Ten other amino‐acids were sometimes present in trace amounts.The amino‐acid content of ciders was extremely small and consisted usually of aspartic and glutamic acids, methylhydroxyproline, an unidentified peptide and traces of several other amino‐acids and possible peptides. Yeast autolysis caused a marked increase in the amino‐acid content of a cider left on its lees.The presence of nucleotide material in juices and cider is indicated.
Quantitative determinations of amino‐acids in undesalted hydrolysates by buffer filter‐paper chromatography
Authors: Baker B. E. , Khan N. A. 
Published: November 2006

AbstractThe amino‐acids of undesalted casein hydrolysates have been determined successfully by quantitative chromatography on buffered filter paper. The technique proposed includes the use of five newly developed solvent systems.The values for the amino‐acid content of casein found by this technique were in agreement with the values reported in the literature. The coefficients of variation for the determination of individual amino‐acids ranged from 7.4% for glycine to 1.3% for arginine.
Investigations on soil nitrogen. I.—The influence of nitrogen fertilizers and rainfall on soil nitrate concentrations
Authors: Cooke G. W. , Bates J. A. R. , Tinker P. B. 
Published: November 2006

AbstractChanges in the concentration of nitrate in soils taken during field experiments on cereals were followed for two months in Spring, 1955. At centres where nitrogen fertilizer increased yields of wheat and barley, soil nitrate at planting did not exceed 7 p.p.m. of N; in two experiments where the crops did not respond to fertilizer nitrogen there were 10 p.p.m. or more of nitrate present. Soil nitrate levels were markedly increased by additions of calcium nitrate and to a lesser extent by ammonium sulphate. Light rainfall which did not percolate deeply into the soil did not reduce nitrate concentrations seriously in the surface layers, but nitrate was reduced to very low levels at all centres by rain which percolated through 20 in. of soil.
The natural ageing of flour
Authors: Bennett Ruth , Coppock J. B. M. 
Published: November 2006

AbstractSince 1951 untreated and commercially treated flours of different extraction rates have been stored under temperate conditions for eight‐month periods and periodically examined to ascertain the naturally occurring change in baking quality. Doughs were tested by physical methods and other data associated with flour testing obtained. An increase in flour water absorption required to make doughs of normal consistency was observed which in part can be explained by drying out of the flour on storage. A slight toughening in doughs prepared from the earlier untreated flour was evident and was associated with some improvement in bread quality up to storage periods of about 4 months. The change, however, was very much less than has generally been supposed and in no case was it comparable in extent to the improvement in flour produced immediately by commercial gaseous and/or powder treatment. The slight natural toughening of the doughs from treated flour was in some cases detrimental to bread quality. No significant change in the breadmaking properties of flour could be detected during the first few days after milling.
The effect of dietary penicillin on calcium and nitrogen retention in chicks on a low mineral diet
Authors: Brown W. O. 
Published: November 2006

AbstractBy the use of a balance technique for growing chicks fed a low mineral diet it is shown that a significant increase in calcium retention in the body is brought about by the addition of penicillin to the diet. The significance of this finding is discussed in relation to growth experiments with antibiotics and their mode of action in growth stimulation.
Surface properties of phosphate materials by isotopic exchange. I.—Rock phosphate
Authors: Ruiz J. Cano , Talibudeen O. 
Published: November 2006

AbstractRadioactive phosphorus is used in the estimation of the surface phosphate of apatite rock. Surface areas of these materials calculated from these estimates are smaller than those derived from gas‐adsorption methods. Less than 2.5% of the total phosphorus exists as surface phosphorus in the 100‐mesh size fraction of these materials.
The effect of aluminium sulphate and other polyvalent metals on the viscosity of gelatin solutions
Authors: Kragh A. M. 
Published: November 2006

AbstractThe addition of aluminium salts to gelatin solutions may give rise to considerable, though to some extent impermanent, viscosity increases. These effects are very dependent on pH. They also depend on the type of gelatin and on the concentration of the reactants. Similar effects are obtained when certain other polyvalent metal salts interact with gelatin in solution. The complicated viscosity effects can be largely accounted for by the hypothesis that electrostatic cross‐linkages are formed between a hydrated oxide of the metal, preserved in a metastable state by the gelatin, and two gelatin molecules.
The stability of lycopene. I.‐Degradation by oxygen
Authors: Cole E. R. , Kapur N. S. 
Published: November 2006

AbstractThe rate of degradation by oxygen of lycopene in solution varies according to temperature. Catalytic effects of traces of copper lead to a marked increase in rate of oxidation of solutions.Solid lycopene is degraded into small fragments and derivatives of acetone, methylheptenone, laevulinic aldehyde, laevulinic acid and of an α‐dicarbonyl, probably glyoxal, have been obtained.
Some factors affecting the physical toxicity of fumigants
Authors: Hassall K. A. 
Published: November 2006

AbstractThe fumigant toxicities to the grain weevil Calandra granaria of 39 alkyl chlorides, bromides and thiocyanates have been estimated with considerable accuracy. The difference between toxicities of isomers on the thermodynamic scale is small, except near the cut‐off point, or when instability or chemical reactivity are evident. Near the cut‐off point, the characteristic sudden rise in the ratio Pt/Ps (toxic vapour pressure/saturation vapour pressure) is more marked the lower the vapour pressure of the isomers, so that a secondary compound may be toxic when the normal one is non‐toxic. Vapour pressure may also be a limiting factor for a whole series when the saturation vapour pressures of even the lower homologues are small. For chlorides and bromides, Pt/Ps values change slowly with carbon content below the cut‐off member, but for unit saturation vapour pressure the bromides are the more toxic. When a molecular volume correction factor, V, is introduced, the points for chlorides and bromides form a single line, the slope of which approximates to unity. The equation, log Pt/V = log Ps + k′, gave better results than log Pt = b log Ps + k, when it was applied to various published data, and experimental evidence was therefore found justifying a mainly theoretically derived equation of McGowan4.Experiments using different times of exposure, and with death as the criterion of toxicity, indicated no difference of behaviour between physical and chemical poisons. Doubling the exposure time approximately halved the LD50 and hence the Pt/Ps value. This provides further evidence that the arbitrary physical/chemical barrier of Pt/Ps = 0.05 has little practical significance.
The water‐soluble carbohydrates of grasses. III.–first and second year growth
Authors: Waite R. 
Published: November 2006

AbstractThe water‐soluble carbohydrates, glucose and fructose (reported together as total free hexoses), sucrose and fructosan have been determined in eight strains of rye‐grass of varying rates of growth and in two strains of timothy and one of cocksfoot in their first and second years of growth. In the rye‐grasses, the extremely rapid growth and flowering of annual varieties resulted in much smaller accumulations of fructosan but more free hexoses than in biennial or perennial plants. Flower formation in the timothy grasses in the first year similarly delayed the storage of fructosan until after head emergence.In second‐year growth the fructosan content of all species increased rapidly early in the year but flower formation and early development caused a marked fall in the fructosan content of the timothy and cocksfoot strains but not of the rye‐grasses. The reverse was later true during stem elongation after flower emergence, when the fructosan content in the rye‐grasses fell sharply whilst those of the timothy grasses and cocksfoot rose to a second peak. The practical aspect of this difference in the soluble carbohydrate content of grasses at similar stages of growth is mentioned.
Factors influencing the lead content of wine
Authors: Rankine B. C. 
Published: November 2006

AbstractWinemaking procedures, materials and equipment were examined for their influence on the lead content of wine.Unwashed grapes contained from less than 0.01 to 0.98 p.p.m. of lead (mean 0.13 p.p.m.), depending on the extent of surface contamination which was partly due to lead arsenate spray residue. Grapes, washed with acid to remove surface contamination, contained from less than 0.01 p.p.m. to 0.10 p.p.m. (mean 0.05 p.p.m.). Fermentation removed from solution 11 to 45% (mean 30%) of the lead present in the grape juice.Fining agents, fortifying spirit and acids normally added to wine did not significantly alter the lead content, nor was it lowered by the Möeslinger blue fining, which is used in some countries to remove copper and iron. Brass winery equipment and rubber wine hoses were found to be sources of contamination, but stainless steel, plastic, and glass equipment and a filter pad examined were not.Maturation of young wine produced a slight decrease but refrigeration and ion‐exchange treatment produced no significant alteration in lead content. Contact with various types of cask wood, paraffin wax, bottle corks and also wine analysed before and after shipment to England led to no significant change.The influence of wine type and composition on the extent of lead contamination was examined. Contamination was not found to be related to sulphur dioxide content, titratable acid or pH but was higher in sweet fortified wines than in dry wines, and in these wines added sulphur dioxide and tartaric acid produced a further increase.The influence of lead bottle capsules was not investigated as these are known to be a major source of contamination.The method of determination of lead is given.
The storage of groundnuts under tropical conditions. I.—the effects of prolonged storage on undecorticated and decorticated groundnuts
Authors: Duerden J. C. , Cutler J. R. 
Published: November 2006

AbstractIn a study of the extent of insect damage and determination of quality of groundnuts stored in sacks for 16 months in a warehouse in N. Nigeria, there was found little difference between undecorticated, hand‐shelled and ‘pestle‐and‐mortar’‐shelled nuts, in the loss of weight and production of powder, as a result of attack by insects (mainly Tribolium castaneum), but there were large differences in the build‐up of free fatty acids. The insects are shown to cause breakage of the nuts, but under the conditions of the experiment an unbroken shell provides complete protection of the kernels against the species used.
The mechanism of sorption of ethylene dibromide on moist soils
Authors: Call F. 
Published: November 2006

AbstractThe influence of moisture on the swelling of soils and clays has been studied at low moisture contents. No detectable swelling was found with soils at low moisture contents while the montmorillonites showed discontinuous swelling corresponding to the lattice changes indicated by X‐ray analysis. From the sorption isotherms at different moisture contents it is shown that ethylene dibromide is displaced from sorption by water vapour, three distinct stages being apparent. The surface energy of ethylene dibromide solutions has been measured and the Gibbs sorption equation applied to moist soils. It is suggested that sorption on soils at field capacity is partly due to solution in the soil water and partly to sorption at the water interfaces. The surface areas obtained by the B.E.T. method using nitrogen at 78° k are much smaller than areas obtained from the water isotherms and other methods, the difference being apparently due to dehydration of organic matter during degassing.
Lesser‐known indian vegetable fats. I.—oleic‐rich fats
Authors: Subrahmanyam V. V. R. , Achaya K. T. 
Published: November 2006

AbstractFive oleic‐rich seed fats of Indian origin, viz, those derived from soapnut, papaya, nux vomica, sweet almond and guava, have been analysed for component fatty acids by ester fractionation. All are potentially capable of collection at single locations. Possible uses are suggested.
The expressible fluid of fish fillets. VI.—electrophoretic analysis of the expressible fluid of cod muscle
Authors: Connell J. J. 
Published: November 2006

AbstractElectrophoretic diagrams of the expressible fluids of cod muscle have been compared with those of extracts at low ionic strength. A new component has been observed in the expressible fluids and some of its properties examined. Its possible sites in the muscle structure and its bearing on the nature of expressible fluid are discussed.
Use of γ‐radiation for preventing the sprouting of potatoes
Authors: Burton W. G. , Hannan R. S. 
Published: November 2006

Abstractγ‐Irradiation at doses as low as 3500 r. suppresses the sprouting of potatoes but it may also have harmful effects. After storage for 6 months or more, sweetening rendered the tubers unsuitable for crisp or chip production. After 15 months, a great accumulation of sugar and complete breakdown have been observed. Irradiation at 20,500 r. and over increased the initial rate of water loss and subsequent wilting. Irrespective of irradiation, there was an apparent direct correlation between the rate of water loss and the cumulative loss which had occurred.
Enzymes in canned stone fruit, their survival and their effect on corrosion of the cans
Authors: Dickinson Denis 
Published: November 2006

AbstractStone fruit—plums, greengages and cherries—which contain β‐glucosidase corrode lacquered tinplate cans more rapidly if the heat process used is insufficient to inactivate the enzyme. Heat penetration measurements indicate that the stone offers no peculiar resistance to heat, but nevertheless canning processes which give adequate protection against microbiological spoilage may leave active β‐glucosidase, or even peroxidase, in the kernels of the stones. Such residual enzyme activity provides a ready explanation of the abnormally rapid corrosion of cans sometimes encountered in commercial canning. The storage life of fruit in plain cans appears to be unaffected by such activity.
Observations on ‘crude fibre’ estimation by acid digestion
Authors: Dougall H. W. 
Published: November 2006

AbstractThe solvent action of 0.255N‐, I.5N‐, 3N‐ and 6N‐sulphuric acid on Kikuyu grass and Rhodes grass, ‘feed’ and ‘faeces’, and of I‐5N‐sulphuric acid on Russian comfrey, Setaria splendida, and Trifolium semipilosum, has been studied. Equations have been derived to relate the ‘crude fibre’ remaining after acid digestion to the concentration of the acid and to the duration of the boiling. Experimental results are discussed in the light of Hallsworth's suggestion that the ‘crude fibre’ in animal feeding stuffs might best be determined by an acid digestion for I h. with either 5 or 7–5% sulphuric acid. The extraction of fats from the feeding stuffs beforehand, and the estimation of the nitrogen contained in the residues resisting acid digestion, are proposed.
Studies on the ‘fermentation’ of ceylon tea. IX. — A preliminary investigation of the volatile constituents of tea leaf
Authors: Lamb J. , Ramaswamy M. S. , Mendis V. 
Published: November 2006

AbstractExamination of steam distillates from tea leaves showed that the amount of KMnO4‐ oxidizable constituents decreased during the fermentation process. Methanol was present in the distillate and its content was greatly increased by steam distillation from acid or alkaline solution. The methanol present is attributed to hydrolysis of pectin in the leaf by the acid or alkali, or by enzymes in the leaf in neutral distillations. The amount of methanol is present in the distillate in amounts far in excess of those of the substances responsible for the tea aroma.
Some problems of transient‐state conduction in the cooling of fish fillets
Authors: Nicol D. L. 
Published: November 2006

AbstractTheoretical calculations and experimental results are presented for the rate of cooling of fish fillets packed in boxes with ice (average temperature of the fish at the time of packing about 50° F). It is shown that the temperature within a mass of fillets can be predicted with considerable accuracy. The application of the results to commercial practice is discussed.
Through‐circulation drying of vegetable materials. IV.—peas
Authors: Mitchell T. J. , Potts C. S. 
Published: November 2006

AbstractThe drying rates of peas, in single layers and in deep beds, have been studied at different air temperatures (110–150° F), humidities (6% and 40% R.H.) and air velocities (8–23 Ib. of dry air/sq. ft./min.).Observations have been made on the evidence of case hardening and the influence of humidity upon it.An approximate prediction method, based on single‐layer results, is proposed for the drying times of deep beds.
The toxicity of organic sulphides to the eggs and larvae of the glasshouse red spider mite. VI.—Benzyl heterocyclic sulphides
Authors: Cranham J. E. , Cummings W. A. W. , Johnston A. M. , Stevenson H. A. 
Published: November 2006

AbstractThe toxicities of a series of benzyl heterocyclic sulphides, some of the corresponding sulphones, and a small number of heterocyclic‐methyl phenyl sulphides to the eggs and larvae of the glasshouse red spider mite (Tetranychus telarius L.) are tabulated and discussed.
Development of urea‐formaldehyde compounds as nitrogenous fertilizers
Authors: Winsor G. W. , Long M. I. E. 
Published: November 2006

AbstractPublished work on the preparation and testing of urea‐formaldehyde compounds as nitrogenous fertilizers is reviewed, and additional information presented on the effects of pH and urea/formaldehyde ratio upon the properties of the products. Some increase in the proportion of slowly available nitrogen was obtained by preliminary reaction under alkaline conditions followed by a brief acid treatment, as compared with preparation under entirely acid conditions. The effect of soil pH upon the decomposition of urea‐formaldehyde compounds, including plastics waste products, is discussed. Recent work on the reaction between urea and formaldehyde, and on the composition of the products, is outlined. Isolation of some of the lower members of the methyleneurea series is discussed, and preliminary data presented for mineralization of the nitrogen of three such compounds in soil, the rates of decomposition decreasing with increased chain‐length. In conclusion, references are given to some practical trials with urea‐formaldehyde compounds as slow‐acting fertilizers, and to patents for the production of these materials.
Lipoxidase activity by cup‐plate techniques
Authors: Blain J. A. , Todd J. P. 
Published: November 2006

AbstractConditions for the assay of soya lipoxidase by cup‐plate techniques have been examined using a linoleate—carotenoid system. Observations have also been made on the activity of wheat extracts and haematin compounds on the system. It is considered that a valid estimation of lipoxidase can be made on soya extracts, but not necessarily on extracts of other plant materials.
The drying of seaweeds and other plants. I.—Through‐circulation drying of Ascophyllum nodosum
Authors: Merritt J. H. , Cosgrove E. T. 
Published: November 2006

AbstractTests on the through‐circulation drying of Ascophyllum nodosum on a semi‐commercial scale have been conducted with a batch dryer to determine the optimum conditions. It was found that there was a maximum feasible loading for rockweed of 80% initial moisture content of approximately 8 Ib./sq. ft. in each layer and that four layers were enough to insure full use of drying air at an air mass flow of 20 Ib. dry air/min./sq. ft. The effects of variations in the fraction of air recirculated, air‐flow reversal, and temperature (160–220° F) have been studied with particular reference to output and thermal efficiency. High outputs were recorded at heat consumptions of <2500 B.Th.U./Ib. of water evaporated.