bluuebunny/crossref_metadata_2025_split huggingface dataset:
Diffusion of glucose during vegetable dehydration
Authors: Duckworth R. B. , Smith G. M. 
Published: November 2006

AbstractStrips of potato and carrot were soaked in a solution containing glucose labelled with 14C until the distribution of the labelled glucose was uniform through the material. The strips were then dehydrated, with and without a prior scald, and changes in the distribution of glucose studied by autoradiography. In scalded potato and carrot strips there is a net inward movement and the resulting accumulation of glucose in the centre is considered to explain the greater susceptibility of this region to non‐enzymic browning. In unscalded potato strips, a peripheral concentration of glucose develops.
Kaffircorn malting and brewing studies. X.—the susceptibility of sorghum starch to amylolysis
Authors: Novellie L. , Schütte R. J. 
Published: November 2006

AbstractThe effect of heat, salts and acidity on pure sorghum starch and the starch in sorghum grain and malt has been studied by determining the degree to which these factors render the starch susceptible to subsequent attack by sorghum malt amylases. This method has revealed that temperatures below the usual gelatinisation range can still cause at least partial susceptibility to amylolysis. With the malt, the presence of the amylases during heating at such temperatures results in a direct attack on the raw starch as well as that on any which has been gelatinised. The partial gelatinisation is not influenced by acidity, but a low pH prevents the enzymic attack on the raw starch.
Effect of gibberellic acid on the extraction of protein from the leaves of spring vetches (vicia sativa L.)
Authors: Byers M. , Jenkins G. 
Published: November 2006

AbstractIn connexion with the production of leaf‐protein in quantity, the effect of gibberellic acid on the yield of dry matter and crude protein, and on the extractability of the protein, was studied with spring vetches (Vicia sativa L.).A single spraying with gibberellic acid did not significantly affect the dry matter or crude protein in the foliage at the first cut, nor did it affect the extraction.The yields of dry matter and crude protein at the second cut were significantly lowered when the crop had been sprayed before the first cut. Two additional sprayings of gibberellic acid after the first cut further decreased these yields at the second cut. in both these cases the yields of extracted protein at the second cut and the combined yields from the first and second cuts were significantly lower than the corresponding yields from the unsprayed plants. Spraying with gibberellic acid before the second cut only, did not affect the dry matter but lowered both the yields of crude and extracted protein, although the combined yields from the two cuts were not significantly lowered.Hence, gibberellic acid not only fails to increase the leaf‐protein extractable from spring vetches, but under certain conditions decreases it.
The ammoniation of sugar cane bagasse
Authors: Chang C. D. , Kononenko O. K. , Herstein K. M. 
Published: November 2006

AbstractBy a two‐step procedure consisting first of digestion with hot water and then ammoniation at elevated temperature it is possible to introduce nearly 4% of bound nitrogen into whole bagasse. the hemicellulose constituent of bagasse is labile to ammoniation while the α ‐cellulose and lignin are not attacked. the nitrogenous substances can be quantitatively extracted with water. They consist of 70–80% caustic‐stable nitrogen which is found, by paper chromatography, to include imidazoles.
Influence of glycine and lysine on dough fermentation
Authors: Zentner H. 
Published: November 2006

AbstractThe addition of amino‐acids to wheat flour doughs results in increased browning of the crust of the baked bread. Doughs to which glycine and lysine have been added show a decrease in gas production. An explanation for this decrease is offered by the assumption that the formation of N‐substituted glycosylamines from the added amino‐acids and the reducing sugars in the dough is responsible.
Protein denaturation in frozen fish. IV.—Opacity measurements on the muscle
Authors: Love R. M. 
Published: November 2006

AbstractAn instrument was made for measuring the comparative opacities of samples of fish muscle. Differences between fresh and thawed fish were only apparent where myotome tissue freed from myocommata was used, thawed fish being more opaque. Such opacity varied according to the speed at which the fish was originally frozen. Although thawed fillets can be seen visually to become progressively whiter in appearance after increasing time in the cold‐store, the opacity as measured by the instrument showed no obvious increase with storage time. The probable reason for this is discussed.The method cannot therefore be used to assess cold‐storage changes in the muscle, although it will distinguish thawed fish from fresh.
Protein denaturation in frozen fish. V.—Development of the cell fragility method for measuring cold‐storage changes in the muscle
Authors: Love R. M. , Mackay Eleanor M. 
Published: November 2006

AbstractA new technique is described for following the deteriorative changes that occur when cod muscle is cold‐stored. It is based on the observation that, after being thawed, the individual muscle cells become progressively more difficult to rupture with a homogeniser as storage time increases. Measurement of the cold‐storage change is carried out by submitting weighed muscle samples to a standard homogenisation procedure in dilute formaldehyde solution, arid then measuring the optical density of the homogenate in a colorimeter. The resulting figure is related to the proportion of muscle cells destroyed, and so to the extent of protein denaturation. The experimental conditions were varied, and the effects on the results were noted in order to establish the optimum procedure.The method is more sensitive and reliable than either the soluble protein method or a taste panel, besides being much quicker to carry out.
After‐cooking blackening in potatoes. II.—Core experiments
Authors: Hughes J. C. , Swain T. 
Published: November 2006

AbstractThe distribution of the after‐cooking blackening pigment within an individual tuber is correlated with the ratio of citric acid to chlorogenic acid. The rǒle that iron, inorganic phosphate and pH play is less important in this case than that of the two organic acids; although the former three factors may play a larger part in determining the differences in level of blackening between tubers.
Effects of soil‐moisture tension and fertilisers on the yield, growth and phosphorus uptake of potatoes
Authors: Simpson K. 
Published: November 2006

AbstractMain effects and interactions of nitrogen, phosphorus and potassium fertilisers and soil‐moisture tension on the growth, yield and phosphorus uptake of potatoes were studied in a field experiment.Yield, growth and nutrient uptake increases produced by applied N were interdependent with those produced by lowering soil‐moisture tension and were highly significant at all stages of growth.Increases in P uptake produced by N application at 60 lb. per acre and the lowering of moisture tension were attributed mainly to effects on root development.There was some evidence that the physiologically acid ammonium sulphate reduced the rate of fixation of applied P.Severe damage to roots and stolons by potassium chloride in the early season was reflected in reduced numbers of tubers. High N rates prolonged shoot development and delayed tuber development. Effects of potassium chloride on P uptake were small.The percentage of dry matter in tubers was considerably reduced by N and K applications and by lowering moisture tension, but was increased by applied P.Effects of applied P on P uptake were largely dependent on the presence of applied N and, as in previous work, soil‐P uptake was either depressed or unaffected by applied P.Dry matter yield/fertiliser rate curves were paraboloid in form, particularly in the early season.
Vegetable oils. X.—Examination of component acids of Argemone mexicana seed oil by reversed‐phase chromatography
Authors: Badami R. C. , Gunstone F. D. 
Published: November 2006

AbstractSamples of argemone oil from Jamaica and from India contain Myristic acid (0, 1), palmitic acid (9, 12), stearic acid (5, 5), arachidic acid (0, 1), oleic acid (33. 23), and linoleic acid (53, 58%, respectively). The content of ricinoleic acid cannot exceed 1‐2% if it is present at all.
The component acids of holoptelea integrifolia (Urticaceae) seed oil
Authors: Badami R. C. 
Published: November 2006

AbstractBy the application of reversed‐phase partition chromatography, the oil from the seeds of Holoptelea integrifolia (Urticaceae) is found to contain the following acids : lauric 0.2%, myristic 3.5%, palmitic 35.1%, stearic 4.5%, arachidic 1.1%, behenic 0.4%, hexadecenoic 1.9% and oleic 53.3%.
The fatty acid composition of egg yolk lipids in relation to dietary fats
Authors: Skellon J. H. , Windsor D. A. 
Published: November 2006

AbstractThe fatty acid composition of egg yolk lipids resulting from controlled dieting with sunflower seed oil and maize oil has been investigated by gas‐liquid chromatographic analysis with a β argon chromatograph. The results are compared with earlier work involving separation by fractional crystallisation and ester fractionation methods, and differences in composition are noted. The effect of dieting on fatty acid content has been re‐examined.
The elimination of methyl isothiocyanate from soil after treatment with metham‐sodium
Authors: Lloyd G. A. 
Published: November 2006

AbstractA preliminary investigation has shown that methyl isothiocyanate is the principal product of decomposition of sodium N‐methyldithiocarbamate (metham‐sodium) when applied to soil. Methyl isothiocyanate can react with aqueous ammonia hydroxide to afford N‐methylthiourea, but surface applications of ammonium compounds to assist this reaction in soil were found to be without significant effect under outdoor conditions.Concentrations of I p. p. m. of isothiocyanate and 50 p. p. of N‐methylthiourea in soil under similar conditions were phytotoxic.
After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experiments
Authors: Hughes J. C. , Swain T. 
Published: November 2006

AbstractIn vitro experiments showing the effect of citric, orthophosphoric and malic acids and pH on the colour of various phenol‐iron complexes are described. Citric acid was the most important of these factors in reducing the intensity of colour of the chlorogenic acid‐iron complex, thus demonstrating its importance in after‐cooking blackening of potatoes.
Phenolic acids in ‚cloud’︁ and normal tomato fruit wall tissue
Authors: Walker J. R. L. 
Published: November 2006

AbstractThe phenolic acids of tomato fruit wall tissue have been separated by paper chromatography. p‐Coumaric, caffeic, ferulic and chlorogenic acids were identified. The levels of these acids in healthy fruit wall tissue at different stages of maturity were higher than those found in ‚cloudy’︁ tissue. ‚Cloud’︁ tissue was found to have a lower content of phenolic acids than healthy tissue of the same age. During ripening of the fruit, the relative levels of caffeic and chlorogenic acids, and to a lesser extent of ferulic acid increased.
Detection of traces of some triazine herbicides by gas‐liquid chromatography
Authors: Chilwell E. D. , Hughes D. 
Published: November 2006

AbstractSix triazine herbicides have been separated by gas‐liquid chromatography on glass ballotini columns with low loading of liquid phase. A single separation can be carried out in 20 min. Possible application of this technique to the determination of residues in soil is discussed.
N‐terminal residues of wheat gluten
Authors: Winzor D. J. , Zentner H. 
Published: November 2006

AbstractThe N‐terminal residues of the glutens derived from nine different wheat varieties have been determined. In all wheats tested, the presence of glutamic acid, aspartic acid, serine, threonine, glycine, alanine, valine and histidine in N‐terminal positions has been established, while leucine, phenylalanine and methionine have also been detected as end‐groups in some glutens. In addition to the variation in the number and nature of different terminal amino‐groups, further differences have been revealed by semi‐quantitative estimation of the relative amounts of these groups isolated from the different glutens.
Influence of diet and husbandry on the nutritional value of the hen's egg
Authors: Coppock J. B. M. , Daniels N. W. R. 
Published: November 2006

AbstractA comparison of free‐range, deep litter and battery hens' eggs in relation to their fatty acid content has been made. Aorta lipids and aortic sudanophilia have been examined. The body fat of birds of various age has been analysed by gas‐liquid chromatography. The importance of making egg lipid assays under strictly comparable conditions in the laying cycle is emphasised. Dietary influences on the essential fatty acid content of eggs are reviewed and the possible significance of these and the present results are discussed in relation to human atherosclerosis. The various systems of modern husbandry examined are thought to have little significance in this problem.
Determination of calorific value of feedstuffs by chromic acid oxidation
Authors: O'shea J. , Maguire M. F. 
Published: November 2006

AbstractA method is described for the determination of the calorific value of feedstuffs by oxidation with a solution of potassium dichromate in sulphuric acid. Energy values are obtained by dividing the amount of 1.5N‐dichromate used to oxidise 1 g. of material by a factor dependent on the protein content. The technique is simple, rapid, applicable to large numbers of samples and gives results in good agreement with those obtained by bomb calorimetry.
The magnesium requirements of arable crops
Authors: Holmes M. R. J. 
Published: November 2006

AbstractMagnesium is an essential plant nutrient but magnesium deficiency occurs fairly widely in Europe and North America, especially on light soils. In Great Britain this is known to be so for many horticultural crops, although information on deficiencies in agricultural crops is limited.Magnesium sulphate applied to the seedbed for potatoes increased yield in some but not all experiments on light soils, while in a few on both early and main crop potatoes it depressed yield.Deficiency symptoms often seen in cereals and sugar beet are usually transient, and in almost all experiments on these crops applying Mg has not increased yield.There is a well established interaction between Mg and K, and high rates of the latter can intensify deficiency symptoms and reduce the Mg content of the crop. Field experiments strongly suggest that the induced Mg‐deficiency from heavy rates of applied potash seldom reduces the yield of potatoes, cereals or sugar beet.Methods of controlling or averting Mg deficiency are discussed.
Phosphorus in calcareous soils. I. —The inorganic phosphate fractions and their relation to the amount of calcium carbonate present
Authors: Gupta M. B. Sen , Cornfield A. H. 
Published: November 2006

AbstractIn a fractionation study with six calcareous soils varying widely in carbonate content, it was observed that the amount of the different inorganic phosphate fractions expressed as a percentage of the total soil phosphorus decreased in the order ‚inert’︁ phosphate, apatites, non‐apatitic calcium phosphates, aluminium‐bound phosphate, iron‐bound phosphate, ‚easily‐replaceable’︁ phosphate. The aluminium‐bound phosphate expressed as percentage of total soil phosphorus was significantly correlated (negatively) with CaCO3%. The proportion of the other forms of phosphate were not significantly correlated with soil CaCO3 content. The non‐apatitic calcium phosphate and the aluminium and iron‐bound phosphates accounted for a smaller proportion of total soil phosphorus in calcareous soils, than values given in literature for non‐calcareous soils. The ‚inert’︁ phosphate and the apatitic fractions accounted for a greater proportion of the phosphate in the calcareous than in the non‐calcareous soils.
Electrophoretic analysis of flour proteins from various varieties of wheat
Authors: Kelley J. J. , Koenig V. L. 
Published: November 2006

AbstractExtracts (O.IM‐sodium chloride) of fifteen samples of flour, from six types of wheat, have been analysed by moving boundary electrophoresis. The gluten proteins and O.OIM‐acetic acid extracts of the flours were also examined. Electrophoretic enantiography was quite good for all buffers used.Seven to eleven electrophoretic components were observed for the gluten protein extracts depending on the type of wheat and the extent of resolution. Analyses of the gluten and the acetic acid extracts from flour could be grouped into three categories typified by the Hard Red Spring wheats, the Hard Red Winter wheats and the Durum wheat. Considerably more material was extracted with O.OIM‐acetic acid from flour than from gluten, including fast migrating (‘salt‐soluble’) and polysaccharide material. In general, patterns for the O.OIM‐acetic acid extracts of gluten could be superimposed on the patterns for the O.OIM‐acetic acid extracts of flour. The good reproducibility of the electrophoretic method was demonstrated by three analyses of glutens from a cake flour.Differences in component distribution were observed for the O.IM‐sodium chloride extracts of flour when analysed in veronal buffer, at least ten components being observed. Greater amounts of slower migrating components were noted in the Hard Red Winter wheats and in the Club wheat than in the Hard Red Spring wheats. Flour samples, analysed in borate buffer, could be divided into four general groups on the basis of their electrophoretic patterns.No differences were observed in the electrophoretic analyses of proteins from bleached and unbleached cake flour.
Soil salinity studies. I—effect of calcium sulphate on the correlation between plant growth and electrical conductivity of soil extracts
Authors: Winsor G. W. , Davies J. N. , Massey D. M. 
Published: November 2006

AbstractThe relation between the growth of lettuce and soil salinity (estimated by seven methods) was studied in the presence of varying levels of calcium sulphate. Lettuce were grown in pots receiving five levels of a mixture of potassium nitrate and diammonium hydrogen phosphate and four levels of calcium sulphate in factorial combination.Soil salinity was measured by the electrical conductivity of displaced soil solutions, saturation extracts, and soil suspensions prepared at water/soil (air‐dry) ratios of I: I, 2.5: I and 5: I. Direct measurements of electrical conductivity were also made in the saturation pastes, and a tentative procedure involving saturation of all 2.5: I soil suspensions with calcium sulphate was examined.Correlation between fresh weights of lettuce and conductivity measurements at water/ soil ratios of 5: I and 2.5: I was unsatisfactory, but was better at a ratio of I: I. Highly significant correlations of plant weight with measurements in saturation extracts and displaced soil solutions were obtained. Direct measurements in the saturation pastes gave correlations almost identical with those for filtrates from the pastes, but the effect of differences in soil texture on this relationship remains to be examined. The highest correlations of all were obtained in soil suspensions saturated with calcium sulphate.
Studirs in fungitoxicity. III.—fungitoxicity of certain β‐nitrostyrenes and related compounds
Authors: Pianka M. 
Published: November 2006

AbstractSeveral β‐nitrostyrenes and related compounds have been tested for fungitoxicity to certain economically important parasitic fungi. The activity depended on ring substitution and was most marked when the ring substituent was a nitro group. Small alkyl groups of I–5 C on the 2‐carbon atom enhanced the activity of these compounds, but with 7 C activity began to decrease and was lost with 11 C.
Studies in fungitoxicity. IV.—fungitoxicity of certain ethylenic compounds
Authors: Edwards J. D. , Pianka M. 
Published: November 2006

AbstractSeveral benzylidene and related compounds have been tested for fungitoxicity to certain economically important fungi. They were found to be generally less active than β‐nitrostyrenes. Certain electron‐attracting groups attached to the ethylenic bond conferred activity, but cyano groups did not.
The action of metham‐sodium in soil. I.—development of an analytical method for the determination of methyl isothiocyanate residues in soil
Authors: Ashle M. G. , Leigh B. L. 
Published: November 2006

AbstractWhen metham‐sodium is applied to soil it rapidly breaks down to methyl isothiocyanate which is both fungicidal and phytotoxic. It has been shown that certain metal ions influence the rate of this decomposition.The development of a method for the determination of small amounts of methyl isothiocyanate in soil is described. The method consists of measuring the infra‐red absorption at 4.7 μ of a carbon tetrachloride extract of the soil in a 5‐mm. cell. It is simple and rapid and capable of determining residues down to about I p.p.m. in the soil.
Chemical changes and respiratory drift during the air drying of ryegrass
Authors: Melvin Jean F. , Simpson Beulah 
Published: November 2006

AbstractExperiments have been carried out to determine the nature and extent of respiratory losses during the curing of ryegrass hay. Fructosans and the total soluble fructose residues decreased almost continuously throughout the drying period. Sucrose contents decreased initially and then increased. Losses of soluble carbohydrates accounted for most of the actual losses of dry matter determined by weighing. Some protein breakdown was observed. Except in the initial part of the drying the changes in composition did not account for the CO2 production.
A small‐scale pressurised dough developer for the laboratory
Authors: Mitchell T. A. 
Published: November 2006

AbstractA laboratory dough developer of only 575 ml. capacity with its associated pressure pump, is described. A major advantage inherent in the design is that the conditions of operation such as pressure, temperature, developer work input and dough consistency may be altered independently. The pump is a constant‐pressure type in which pressure on the dough is applied and maintained through a piston actuated by compressed air. The prototype has produced bread of fine uniform texture in loaf sizes of 100–600 g. Minor improvements in the design are suggested.
Some effects of potassium and lime on the relation between phosphorus in soil and plant, with particular reference to glasshouse tomatoes, carnations and winter lettuce
Authors: Winsor G. W. , Long M. I. E. 
Published: November 2006

AbstractThe phosphorus content of the leaves of glasshouse tomatoes, carnations and winter lettuce was decreased by additions of potassium sulphate and lime to the soil, except at low levels of soil phosphate. Liming also increased the amounts of phosphorus extracted by 0.5N‐acetic acid and by Morgan's solution. The relation between phosphorus in the plants and in the acidic soil extracts was thus markedly affected by liming the soil. The effect of pH on the content of acid‐soluble phosphorus in the soil is discussed.
The sesquiterpene fraction of the essential oil of olearia paniculata
Authors: Corbett R. E. , Jamieson G. A. , Murray J. 
Published: November 2006

AbstractThe sesquiterpene fraction of the oil of Olearia paniculata has been separated by distillation into three fractions. The first of these appears to be aromadendrene, while the second and third are shown to be (±)‐ar‐curcumene and (±)‐γ‐curcumene respectively.