bluuebunny/crossref_metadata_2025_split huggingface dataset:
Factors influencing the free acidity of the fat of Penicillium spinulosum in surface cultures
Authors: Shimi Ibrahim R. 
Published: November 2006

AbstractStudies are made of the effects of the following factors influencing the free acidity of the fat of P. spinulosum : (1) sterilisation of the felts in their metabolism solutions and when floated on distilled water; (2) the initial pH value of the medium; (3) addition of calcium carbonate to stabilise the pH of the medium at near neutrality during incubation; (4) the presence of glycerol as well as glucose in the medium; (5) addition of sodium sulphite. The results are discussed in relation to the metabolic processes of the mould.
Physico‐chemical studies on agricultural sprays. I.–General principles of incorporating surface‐active agents as spray supplements
Authors: Furmidge C. G. L. 
Published: November 2006

AbstractA brief review is made of the possible effects produced by the use of surface‐active agents as spray supplements. The influence of surface‐active agents is discussed with relation to the stability of spray fluids, the mechanism of spray droplet formation, the impaction of droplets and spray deposition. Reference is also made to the phytotoxicity of spray materials, the fungicidal and insecticidal action of the surface‐active agents and the retention of spray materials on the target surfaces. Particular emphasis is placed on some effects of surface‐active agents that may often be overlooked.
Studies on egg shells. XI.—Some abnormalities
Authors: Tyler C. , Simkiss K. 
Published: November 2006

AbstractVarious concretions and irregularities occurring on hen egg shells have been studied. The abnormalities may arise owing to excessive quantities of membrane, matrix or cuticular material being deposited during some stage of shell formation. These deposits may or may not affect the general structure of the rest of the shell, but if they do, pseudo‐mammillae and/or internal cuticles may be formed.
The rapid formation and breakdown of gelatin gels, and the temperature‐dependence of their rigidity
Authors: Croome R. J. 
Published: November 2006

AbstractThe rapid setting of gelatin solutions and the rapid breakdown of gels have been followed by means of cooling curves and heating curves respectively.The temperature of incipient gelation, the rate of cooling in the sol‐gel transformation, and the negative activation energy of the initial cross‐linking process are dependent on average molecular weight, and the temperature of final breakdown of the gel is a function of the low‐temperature rigidity.The temperature‐dependence of rigidity has been defined mathematically. An empirical expression has been obtained for rigidity, indicating its dependence on molecular weight and a temperature‐dependent factor, referred to as the “rigidity factor”.A two‐stage process of gelation has been suggested, involving primary and secondary cross‐linking, compatible with the independence of molecular weight of low‐temperature rigidities of gelatin gels.
Quantitative and qualitative determination of connective tissue content of meat and meat products
Authors: Lörincz F. , Szeredy Ida 
Published: November 2006

AbstractConnective tissue in meat is determined from the difference between total N content and the N extracted with 0.05N‐alkali at room temperature in 24 h. The method is applied to the grading of meat, higher connective tissue and elastin values being found with meat from young animals and low‐grade animals. Histological examination of treated tissues agrees with the results of collagen and elastin determinations.
The respiration drift of harvested pasture plants during drying
Authors: Greenhill W. L. 
Published: November 2006

AbstractExperiments have been carried out to determine the change in the respiration rate of pasture plants after they have been harvested and are being dried. Curves are presented to show that respiration continues throughout most of the drying period although at a progressively slower rate. It appears to cease at about 35% moisture content (dry weight basis). Appreciable losses of dry matter usually accompany this continued respiration especially if drying occurs under warm humid conditions.
Storage of hay. I.—Effect of temperature on the ‘Soluble’ nitrogen, sugar and fat contents
Authors: Couchman Jean F. 
Published: November 2006

AbstractThe effects of storage at temperatures between —18° and 32° for 8—9 months on the ‘soluble’ nitrogen, sugar and fat contents of six hay samples of different types, have been determined.No changes were detected in the total nitrogen or the ‘soluble’ nitrogen fractions due to type of storage.Total contents of ethanol (90%)‐soluble sugars decreased with increasing storage temperatures. Sucrose was presumably hydrolysed to glucose and fructose and the hexoses gradually disappeared. Glucose appeared to be more readily lost than fructose.The crude fat percentages decreased during storage, and it was possible that changes had occurred decreasing the solubility of these materials.
Storage of hay. II.—Effect of temperature on some of the comparatively stable components
Authors: Couchman Jean F. 
Published: November 2006

AbstractThe effect of storage at temperatures from—18° to 32° for 8—9 months on some of the comparatively stable components of hay has been determined.Crude fibre contents increased at temperatures of 21° and 32°. No changes were detected in the crude protein and ash contents. It was possible, however, that some of the protein had been altered in other ways (for example—combined with other constituents) during storage at 32°. Lignin contents (determined only on the unstored samples and on those stored at 32°) were slightly higher in the stored material.
Vegetable oils. VII.—Strophanthus seed oils
Authors: Gunstone F. D. , Morris L. J. 
Published: November 2006

AbstractA further range of Strophanthus oils has been examined. All contain 9‐hydroxyoctadec‐12‐enoic acid (6‐15%) and may also contain minor amounts (≯0.1%) of erythro‐9 : 10‐dihydroxystearic acid. The estimation of hydroxy esters by the quantitative infra‐red spectroscopic method is discussed and the optical rotations of the unsaturated hydroxy acid and some of its derivatives are reported.
Biosynthesis of fat and of citric acid in submerged cultures of Penicillium spinulosum
Authors: Shimi Ibrahim R. 
Published: November 2006

AbstractStudies were made on the behaviour of preformed pellets of Penicillium spinulosum suspended in sucrose solutions supplemented with other simple compounds, which could be regarded as intermediates in the breakdown of sucrose or/and the formation of fat and citric acid.Both acetate and pyruvate increased the yields of citric acid at the expense of fat, but acetaldehyde and ethanol stimulated the formation of both citric acid and fat. Lactate suppressed the biosynthesis of the two products.
The volatility of organo‐mercury compounds
Authors: Phillips G. F. , Dixon B. E. , Lidzey R. G. 
Published: November 2006

AbstractThe saturated vapour concentrations at 35° of 21 organo‐mercury compounds have been determined by static and dynamic methods and the corresponding partial pressures derived. For 14 of these compounds, together with mercury and mercuric chloride, values at 25° and 45° have also been determined and the constants in the linear pressure‐temperature relation calculated. Some correlation between chemical constitution and vapour pressure has been noted.
Effects of soil moisture conditions on the uptake of plant nutrients by barley and on the nutrient content of the soil solution
Authors: Metwally S. Y. , Pollard A. G. 
Published: November 2006

AbstractThe effects of a change in the moisture content of a soil (from approximately half to approximately one‐third of the water‐holding capacity) on the composition of soil solution and nutrient uptake of barley seedlings was examined.The P, NO3− and Ca contents of the soil solution (per unit dry soil) increased with the water content. the % increases differed for each nutrient (the general order being NO3− > P, K > Ca) and with the manurial treatments. Changes in the actual concentration of nutrients (per unit volume of soil solution) were generally comparatively small.The pH of the soil solution was not affected by the change in water supply although fertilisers produced differences of over 2 pH units.The uptake of nutrients by barley per unit weight of soil and the dry matter produced in the seedlings were greater with the higher water supply, the proportional (%) increase differing with the nutrient (19–77%) m the general order Ca > K, Mg > P > N. the manurial treatments affected the nutrient intake more at the lower level of water supply.
Enumeration of sulphite‐reducing clostridia occurring in foods
Authors: Mossel D. A. A. 
Published: November 2006

AbstractFor the presumptive enumeration of sulphite‐reducing clostridia in foods, a modification of the Wilson & Blair type agar, containing no dextrose, 0.05% w/v Na2S03,7H2O (SO2 content about 25%) and rendered more selective by incorporating 10 p.p.m. of polymyxin B sulphate, has been found effective. It is recommended that the medium is incubated in oval cross‐section (‘Miller‐Prickett’) tubes at 32° for up to 3 days.The medium permits the growth of faecal streptococci and staphylococci which form a background of white colonies which do not interfere unduly. However, many Proteus species produce black colonies in this medium and in many instances confirmation of a representative selection of the black colonies obtained is necessary.Where the cultures produce spores, purification for further study can be attained by heating the colonies for 1 min. at 80° and subculturing in poured plates of sulphite‐polymyxin‐agar. If the strains are non‐sporulating conventional purification methods should be applied to the unheated cultures, using this medium. Black colonies reisolated in one of these ways can be confirmed by examining their morphology and growth under aerobiosis and anaerobiosis, including catalase reaction, and, if required, further identified by studying fermentation of glucose, lactose, saccharose, milk and mannitol, the reduction of nitrate, the liquefaction of gelatin, and the formation of indole.
Utilisation by pigs of diets containing oats and oat husks ground to different degrees of fineness
Authors: Calder A. F. , Davidson J. , Duckworth J. , Hepburn W. R. , Lucas I. A. M. , Sokarovski J. , Walker D. M. 
Published: November 2006

AbstractOats ground to three defined degrees of fineness were used in fattening pig diets as the sole cereal source. Growth and digestibility trials showed that there was no advantage to be gained in grinding finer than is attainable by ordinary farm grinding equipment. When oats were very finely ground there was a small reduction in the apparent digestibility of the protein of the diet and in the retention of N. Except for killing‐out percentage, which was lower in the diet containing the coarse grist, no carcass measurement was affected by the fineness of the oat grist.Digestibility trials with oat husks ground to three defined degrees of fineness and included in conventional barley‐groundnut meal fattening diets shows that there was no material effect of the fineness of grist on the digestibility of organic proximate constituents.
Effect of supplementing rainfall on the uptake of phosphorus from superphosphate by potatoes
Authors: Simpson K. 
Published: November 2006

AbstractSuperphosphate was applied to potatoes at five rates ranging from 0 to 2·0 cwt. of P2O5 per acre. Half of the plots in each block were irrigated for the first 3 months of growth at rates equivalent to 1 in. of rain per month.All rates of application of superphosphate delayed emergence of the plants and irrigation reduced this effect to some extent. The effects of delayed emergence were detected for 90 days in both shoot and root. Tuber development was also delayed in the early stages by added superphosphate.The uptake of fertiliser phosphorus was doubled at the 6‐week stage of growth by increasing the soil moisture content by irrigation. This increase was maintained at the lowest rate of application for more than 90 days.
The phenolic substances of manufactured tea. VII.—The preparation of individual flavanols
Authors: Roberts E. A. H. , Myers M. 
Published: November 2006

AbstractMethods are described for the preparation from dried green tea‐leaf of (—)‐epigallocatechin, (+)‐gallocatechin, (—)‐epigallocatechin gallate and (—)‐epicatechin gallate. The isolation of (+)‐gallocatechin confirms earlier predictions that this isomer, and not the racemate, would be found in unprocessed tea‐leaf.
Detection and estimation of the biologically active constituents of pyrethrum
Authors: Smith H. J. 
Published: November 2006

AbstractA method is described for the determination of Cinerin I, Pyrethrin I, Cinerin II, and Pyrethrin II in pyrethrum preparations based upon quantitative preparation and chromatographic separation of their 2,4‐dinitrophenylhydrazones. The method is rapid and is suitable for routine analysis.
Metallic components of fruit juices. IV.—Oxidation and stability of ascorbic acid in blackcurrant juice
Authors: Timberlake C. F. 
Published: November 2006

AbstractThe oxidation of ascorbic acid in blackcurrant juice has been studied using the Warburg technique. The results indicate that oxidation of ascorbic acid in uncontaminated juice in the presence of air proceeds largely by a non‐enzymic mechanism and is catalysed by the natural copper and enhanced by the natural iron and anthocyanins present. Contamination of juice by copper greatly increased ascorbic acid oxidation. The effects of some metalchelating agents are described.
Examination of wheat gluten by partial solubility methods. I.—Partition by organic solvent
Authors: Meredith P. , Sammons H. G. , Frazer A. C. 
Published: November 2006

AbstractGluten from defatted flour was purified by dispersion in acid and precipitation, and partitioned in a methanol‐chloroform mixture. Similar partition of washed gluten and of flour gave results suggesting that a complex is split on treatment of gluten with dilute acid.Amino‐acid analyses of the fractions suggest that the properties of the more soluble fraction may be explained by a relative lack of ionisable groups. Comparison with the amino‐acid composition of barley proteins may give an indication of the structural components responsible for the characteristic properties of wheat gluten.
Chromatographic analyses of the free amino‐acids, organic acids and sugars in wheat plant extracts
Authors: Miller Byron S. , Swain T. 
Published: November 2006

AbstractPlants of three hard red winter wheat varieties differing in their resistance to attack by hessian fly (Mayetiola destructor Say) were compared at the fourth leaf stage for their content of constituents extractable by 80% ethanol. Eleven amino‐acids, five organic acids and two inorganic acids were identified. Seven sugars were separated, two of which were unidentified polysaccharides. The main difference was that the susceptible variety (Tenmarq) contained allulose, or allulose in combination with some other component. This compound was present to a lesser extent in the semi‐resistant variety (Ponca) and not present in the plants of the resistant variety (C.I. 12855). Sorbitol also was found in Tenmarq but not in the other varieties.
Amino‐acid composition of herring (clupea harengus) and herring meal. Destruction of amino‐acids during processing
Authors: Boge Gjermund 
Published: November 2006

AbstractThe complete amino‐acid composition has been determined for herring, herring meal and intermediates in the production of the latter. The values found for herring meal agree fairly well with earlier published data. No destruction seems to take place under processing at ‘optimal’ conditions, while condensing of press water at extremely high temperature causes severe damage to several amino‐acids. Destruction of amino‐acids is also pronounced in heat‐damaged herring meal.
Effect of moisture content on the storage of brazil nuts
Authors: Ayerst G. , Budd D. 
Published: November 2006

AbstractCurrent practice in the collection, handling and storage of Brazil nuts is described. Laboratory and field methods of determining moisture contents, the relationship between moisture content and relative humidity, and the effect of moisture content on respiration rate have been investigated. In storage experiments, deterioration was slow both at very low and very high moisture contents whereas rather rapid spoilage occurred at intermediate levels. These findings are discussed with reference to current commercial practice and work on other seeds.
Effect of soil temperature and moisture on the uptake of phosphorus by oats
Authors: Simpson K. 
Published: November 2006

AbstractIn a pot experiment with oats as the crop, two levels of soil moisture and two of temperature were used together with five rates of application of superphosphate, on two soils, one high and one low in available phosphorus.An increase of approximately 5°C in soil temperature maintained throughout the growth period considerably increased the uptake of soil phosphorus from both soils. Lowering of soil moisture tension to field capacity greatly increased the uptake of fertiliser‐P from both soils. As found in earlier work, applications of superphosphate to the high‐P soil gave rise to the absorption of large “luxury” amounts of phosphorus with no effect on crop yield.
γ‐BHC Liquid seed dressing for the control of turnip flea beetle
Authors: Jameson H. R. 
Published: November 2006

AbstractViscous aqueous seed dressings containing up to 16% of γ‐BHC, prepared for use as seed dressings against flea beetle attack on turnips and kale, did not impair germination when applied at 50 ml. per lb. of seed. The dressed seed dried quickly, was not dusty and was ready for drilling in about ±1/2 h. In field experiments one of these dressings, containing only 4% of γ‐BHC, was highly effective in controlling flea beetle on seedlings, even against attack occurring up to 3 weeks after the seed was sown.
Nitrogen fixation in extracts of Azotobacter vinelandii
Authors: Nicholas D. J. D. , Fisher D. J. 
Published: November 2006

AbstractWhen cells of Azotobacter vinelandii (O) strain grown for 18 h. at 30° were disrupted in the culture medium in which they were grown, either by lysozyme treatment or by the ultrasonic probe, they incorporated nitrogen‐15 in amounts that were comparable to those assimilated by whole cells. Even cell‐free extracts prepared by centrifuging the treated cells in the culture medium at 25,000 g for 30 min., showed a significant enrichment of the stable isotope, viz., between 0‐22 and 0‐54 atom‐% excess, which is more than 100 times the values recorded previously. This probably constitutes the first unequivocal demonstration of nitrogen fixation in cell‐free extracts of a nitrogen‐fixing organism.
Studies on the lipids of flour. I.—Effect of chlorine dioxide treatment on the essential fatty acids
Authors: Daniels N. W. R. , Eggitt P. W. Russell , Coppock J. B. M. 
Published: November 2006

AbstractThe essential fatty acid (E.F.A.) contents of white flour treated with twice and with twenty times the present usage rate of chlorine dioxide were examined by gas‐liquid chromatography and by ultra‐violet spectrophotometry of the isomerised oil. Although little change occurred at both levels immediately after treatment, the heavily overtreated flour suffered severe loss of E.F.A. on storage for 12 days in air. When this flour was stored under nitrogen the loss of E.F.A. was considerably reduced, suggesting that heavy treatment of flour, in destroying the protective tocols, exposes the E.F.A. to rapid oxidation in the presence of air. At the lower level of treatment the presence of chlorine in the chlorine dioxide gas did not have any significant effect on the E.F.A.
Bacterial metabolism of nitrate and nitrite in maturing bacon
Authors: Eddy B. P. , Gatherum D. P. , Kitchell A. G. 
Published: November 2006

AbstractSubstantial quantities of nitrate can be lost from maturing bacon without any corresponding accumulation of nitrite. This loss of nitrate does not occur if the growth of bacteria on the surface is reduced by swabbing with a solution of formaldehyde. It is suggested that in normal commercial practice this loss of nitrate would take place after the matured sides had left the factory.
Leaf protein concentrates. II.–the value of a commercially dried product for newly‐weaned pigs
Authors: Duckworth J. , Hepburn W. R. , Woodham A. A. 
Published: November 2006

AbstractA protein concentrate made from wheat leaves, and dried by a commercial process, was tested as a source of supplementary protein in practical diets for newly‐weaned pigs based on a 2:1 mixture of barley meal and millers' offals. When about 7% of dried leaf protein concentrate was included in the diet the rate of growth and the efficiency of utilisation of feed by the pigs were as good as when the diet contained 8% of white fish meal, the two diets being roughly equivalent in their contents of total and supplementary protein. When the content of dried leaf protein concentrate was raised to 10%, or higher, there was no better growth but the efficiency of utilisation of feed was significantly improved. Inclusion of a small amount (4.5%) of dried leaf protein concentrate in a diet otherwise deriving its supplementary protein from groundnut meal, promoted as good growth and as high an efficiency of utilisation of feed as with high levels of leaf protein concentrate.
Extraction of protein from the leaves of some plants growing in Ghana
Authors: Byers M. 
Published: November 2006

AbstractExtracts were made from the fresh leaves of 60 tropical species by mincing them and squeezing the resultant pulp through cotton cloth. Total‐N and protein‐N determinations were made on the extracted juice, and the percentages of total N and protein N extracted and total N remaining in the fibre were calculated. Small samples of crude protein were precipitated from the sap at 80° and analysed for total N.The results are classified according to the extractability of protein N from the leaf and to the protein content of the product isolated. The legumes, most of which were specially grown, were the best sources of easily extractable and good quality protein, but good results were also obtained with a few of the more common weeds, which in general yielded more protein than the leaves from existing crops. Leaves of some species contained much mucilage or fibre, and it was difficult to make adequate extracts from them by the method described.
Preservation of peeled potato. I.–use of sulphite and its effect on the thiamine content
Authors: Mapson L. W. , Wager H. G. 
Published: November 2006

AbstractDipping potato chips in a solution of metabisulphite of concentration 0.5–1.0% (w/v) at pH 5.3–6.0 was the most effective treatment for retarding enzymic browning. Temperature had a direct influence on storage life: at 5° chips could be stored for 7 days and at 1° for 14 days.Dipping potatoes in metabisulphite solutions caused no immediate loss of thiamine, but there was a loss of 24% of the vitamin in 3 days during storage at 5°. Losses up to 30% may be experienced when sulphited raw potatoes are boiled immediately, compared with about 15% for untreated tubers. Frying potato chips normally results in a loss of about 10% of thiamine, and if dipped in sulphite solution a loss of 35–45% occurs which increases to 75% after 30 min. on a hot plate.
The browning of ox‐muscle extracts
Authors: Wood T. 
Published: November 2006

AbstractExtracts of ox‐muscle were investigated with a view to identifying the reducing substances present which are responsible for the rapid browning of these extracts at room temperature.Sugar phosphates were found to play an important part and the reactions of these phosphates with amino‐acids in extracts and in model systems were followed.The development of colour and flavour in an extract, in a synthetic extract, and in model systems were investigated and found to be a result of the Maillard reaction.