bluuebunny/crossref_metadata_2025_split huggingface dataset:
Conditioning studies on Australian wheat. II. Morphology of wheat and its relationship to conditioning
Authors: Moss R. 
Published: November 2006

AbstractA morphological study was carried out on three hard and three soft Australian wheat varieties. A number of staining techniques were developed to reveal the structure of the bran layers and the endosperm and hence to establish any inter‐varietal differences. This information has been used to facilitate the explanation of expected differences in the rate of penetration of the water used in the conditioning of wheat prior to milling, and in the milling yields themselves. Possible explanations for these differences in behaviour include variations in the thickness and composition of the outer cuticle and testa, the extent to which the outer epidermal and inner parenchymal cells have been compressed, and the number and size of protein masses present in the sub‐aleurone endosperm cells.
A comparative study of titrimetric and gravimetric methods for the determination of organic carbon in soil
Authors: Kalembasa Stanislaw J. , Jenkinson David S. 
Published: November 2006

AbstractTwo gravimetric procedures for determining carbon in soil, one a dry combustion method and the other a wet oxidation method, were compared with seven variants of the titrimetric method, all based on titrimetric determination of the dichromate consumed when soil is heated with dichromate and acid. The coefficients of variation of the methods were, as percentages: dry combustion, 0.76; wet combustion, 1.1; Tinsley I, 1.3; Tinsley II, 1.8; Tinsley III, 0.8; Anne, 1.3; Mebius, 1.8; Walkley and Black, 1.6 and Tyurin, 8.5. Taking the dry combustion method as standard, the percentage recovery of organic carbon from 22 soils was 99 for wet combustion, 95 for Tinsley I, 95 for Tinsley II, 97 for Tinsley III, 93 for Anne, 95 for Mebius, 77 for Walkley and Black and 93 for the Tyurin method. A variant of the Tinsley method (Tinsley III) is proposed as a quick procedure when the accuracy of dry combustion is not essential.
Gravimetric determination of soil carbon using the LECO induction furnace
Authors: Carr Charles E. 
Published: November 2006

AbstractA gravimetric method of determining soil carbon using a LECO high‐frequency induction furnace is described. The results obtained using this method were compared with those obtained using two other gravimetric procedures: a wetoxidation method and a dry‐combustion (680 °C) method which was taken as the standard. The results showed that the induction furnace method is satisfactory for the determination of soil carbon within the range covered by the 22 soils studied. The method is relatively simple and an operator can perform about 12 determinations/hour.
Volatile components of baked potatoes
Authors: Buttery R. G. , Guadagni D. G. , Ling L. C. 
Published: November 2006

AbstractThe vacuum steam volatile components of whole baked potatoes have been analysed by the direct combination of capillary gas‐liquid chromatography and mass spectrometry. Forty‐two compounds, mostly pyrazines and aliphatic aldehydes were characterised with some certainty. Some information was obtained about the identities of an additional 12. In the authors' opinion the components most important to baked potato aroma include 2‐ethyl‐3,6‐dimethylpyrazine, 3‐methyl‐mercaptopropanal (methional), deca‐trans,trans‐2,4‐dienal and possibly 2‐ethyl‐3,5‐dimethylpyrazine. Qualitatively the pattern of components characterised is very similar to that found in potato chips (the English potato crisp). Comparison of the volatile oils obtained from the baked potato skins and the potato insides showed a considerably greater ratio of pyrazines to aldehydes in the skins indicating that the pyrazines are probably formed largely in the skins.
Fermented foods in common use in Egypt I. The nutritive value of kishk
Authors: Morcos Sabry R. , Hegazi S. M. , El‐Damhougy Soraya T. 
Published: November 2006

AbstractThe nutrient contents as well as the amino acid pattern of kishk samples were determined. The level of most of the amino acids were also estimated. High figures for digestibility, biological value and net protein utilisation of kishk were obtained. The use of kishk in school feeding programmes and in military canteens as a high protein food is discussed.
Large‐Scale preparation of gliadin proteins
Authors: Patey Alan L. , Evans David J. 
Published: November 2006

AbstractBy a combination of carboxymethylcellulose ion‐exchange chromatography and gel‐filtration α, β and γ‐gliadin proteins have been isolated in quantities large enough to be suitable for clinical feeding and baking tests. A pure ω‐gliadin has been obtained by the use of ion‐exchange chromatography alone.
Influence of genetically determined differences in glucosinolate content on the nutritional value of rapeseed meal
Authors: Josefsson Egan , Munck Lars 
Published: November 2006

AbstractRapeseed meals derived from heat‐treated seed samples representing a large variation in glucosinolate content, which was principally due to genetic differences, were fed to mice as the only protein source. A glucosinolate content corresponding to a level of more than 1 mg potential isothiocyanates and oxazolidinethiones per g of diet depressed the 11‐day growth of mice as well as feed consumption and protein efficiency ratios.
The effect of repeated freeze–thaw cycles on tenderness and cooking loss in beef
Authors: Locker Ronald H. , Daines Grahame J. 
Published: November 2006

AbstractWhen beef neck muscle, maintained at rest length, was subjected to repeated freezing and thawing, the increases in tenderness were small and significant only when taken in aggregate after two or three cycles. Cooking losses rose steeply after freezing once. There was a very small but significant rise after further cycles. Aging did not affect cooking loss. The rate of aging in meat after freezing and thawing increased, approaching significance. There were large variations in the ability of different samples to be tenderised by freezing or by aging.
Effects of controlled atmosphere storage on respiratory metabolism of apple fruit tissue
Authors: Knee Michael 
Published: November 2006

AbstractThe effects of CO2 and O2 concentrations commonly used in fruit storage upon various respiratory processes in apple fruit tissue have been investigated. In manometric experiments 10% CO2 inhibited CO2 release from succinate supplied to peel discs by over 50%; CO2 release from malate was inhibited at high substrate concentrations, while CO2 release from pyruvate was not affected. High CO2 concentrations also inhibited 14CO2 release from succinate 1,4‐14C and succinate 2,3‐14C supplied to peel discs. It is concluded that succinate dehydrogenase is the respiratory enzyme most affected by CO2 concentration.Oxygen uptake was found to be 50% inhibited at ambient concentrations of 0.5% O2 for cortical tissue and 5% O2 for peel tissue. It is concluded that cytochrome oxidase is responsible for O2 uptake in peel and cortical tissue. The apparent low affinity for O2 in peel respiration may be due to limited O2 diffusion through the tissue. It is concluded that O2 uptake by the bulk of the apple is not directly affected by O2 concentrations employed in fruit storage.
The influence of slaughter weight on the stability of pork sides in frozen storage
Authors: Bailey Colin , Cutting Charles L. , Enser Michael B. , Rhodes Douglas N. 
Published: November 2006

AbstractEight groups of six pigs were obtained, two sources of supply × meal‐fed and swill‐fed × “light” (37 to 35 kg) and “heavy” (66 to 88 kg). The pigs were slaughtered, weighed, graded, chilled, split and the sides wrapped in stockinet and polyethylene, frozen in a room at below −30 °C and stored commercially at below −20 °C.Corresponding sides were withdrawn after four and nine months, weight losses were measured and samples cooked and submitted to a panel for appraisal of any differences in flavour. Samples of the fat of each side were also investigated chemically for extent of oxidation of the fat.There were no significant differences in flavour attributable to weight range, with either meal‐ or swill‐feeding nor any chemical indication of oxidative rancidity.
Conversion of a weak flour to a strong one by increasing the proportion of its high molecular weight gluten protein
Authors: Macritchie F. 
Published: November 2006

AbstractA weak, over‐extensible flour was modified by additions of gluten fractions which had been obtained from the same flour. The physical dough‐testing characteristics of a strong, well‐balanced flour could be closely matched by additions of a suitably proportioned mixture of the whole gluten and a high molecular weight protein fraction of the gluten, prepared by fractional extraction.
Further studies on a specific basic protein from bread wheat
Authors: Minetti Maurizio , Rab Anis Ur , Silano Vittorio , Pocchiari Francesco 
Published: November 2006

AbstractThis paper describes characterisation studies on a specific cathodic protein (p.c.s.) from an Italian bread wheat (var. Mentana) by using an anti‐p.c.s. specific immunoserum as a marker. The p.c.s. isoelectric point, determined by gel electrofocusing, was 9.1 which is in good agreement with the very low cathode migration (RF 0.03) exhibited by this protein in a glycine–Tris buffer (pH 8.7). P.c.s. molecular weight, determined by gel filtration on Sephadex G100, was about 18 000 daltons.These properties as well as p.c.s. solubility properties suggest an albumin nature for this protein.About 80% of the total p.c.s. amount in the seed can be extracted with water, whereas NaCl solutions of molarity higher than 30 mM are needed for the extraction of the remaining 20%.Although the two fractions have different extraction properties, they are identical as far as their immunological, electrophoretic and solubility properties are concerned. These data are consistent with the presence of two p.c.s. pools in the seed. The p.c.s. that can be extracted only at higher ionic strength may be bound by salt bonds to a water‐insoluble component of the seed.The bound p.c.s. pool appears to be concentrated in the seed outer layer, whereas the unbound p.c.s. has a heterogeneous distribution decreasing from the pericarp towards the inside of the amyloid almond.A possible peroxidase activity of the p.c.s. is suggested by the coincidence of a peroxidase band with the p.c.s. band in the polyacrylamide gel electrophoretic patterns of water and salt extracts from whole wheat flour.
Poultry manure phytotoxicity
Authors: Minchinton I. R. , Jones D. L. , Sang J. P. L. 
Published: November 2006

AbstractExamination of samples of deep litter poultry manure which caused growth deformation in vegetable crops resulted in the isolation of a potent phytotoxic compound. The chemical properties and symptoms produced by tomato plants grown under hydroponic conditions, showed that it was not 2,4‐D as suggested by other workers but a nitrogen heterocyclic compound with an attached carboxyl group.Poultry trials have shown that an impurity, 4‐amino‐3,5‐dichloro‐2,6‐lutidine, in the coccidiostat clopidol (3,5‐dichloro‐2, 6‐dimethyl‐4‐pyridinol) causes similar phytotoxicity. Increased potency after poultry ingestion indicates that this impurity is metabolised. The most likely metabolite is 4‐amino‐3,5‐dichloro‐6‐methyl picolinic acid. Chemical and physical data of the metabolite are identical to that of the toxic compound isolated from original manure samples.Detailed symptomology produced by the toxic manure on tomato plants is described.
Analysis of commercial soya additives in meat products
Authors: Guy R. C. E. , Jayaram R. , Willcox C. J. 
Published: November 2006

AbstractThe quantitative aspects of the analysis of commercial soya additives in meat products have been investigated using a polyacrylamide gel electrophoresis technique. Extraction of the proteins from the food products was carried out either in 8 M‐urea and 1%, 2‐mercaptoethanol at 18 to 20 °C for 16 h (Method 1), or 10 M‐urea and 4%, 2‐mercaptoethanol at 100 °C for 30 min (Method 2). The proteins in the extracts were separated by electrophoresis on gels containing 6% polyacrylamide and either 6 M‐urea (Method 1) or 8 M‐urea (Method 2) using a 0.06 M‐Tris‐glycine buffer, pH 8.6. Densitograms of the stained protein bands were used for the quantitative estimation of the soya proteins. Both methods were found to give quantitative results for the analysis of soya protein additives in beefburgers and sausages. Method 1 was also found to give quantitative results for meat pie fillings and canned meat loaf products, which had been autoclaved at 115 °C for 40 min.
Conditioning studies on Australian wheat. IV. Compositional variations in the bran layers of wheat and their relation to milling
Authors: Lee J. Wilson , Stenvert Nick L. 
Published: November 2006

AbstractAnalysis of hand dissected bran and detergent fibre from six Australian wheat cultivars has shown that the rate of water penetration into grains during conditioning for milling, may in part be explained by some aspects of chemical composition of the bran. The degree of branching in bran arabinoxylans appears to be important; the more highly branched polysaccharides providing a greater barrier to water movement. The lipids may also cause a retardation of water movement through the bran layers of the wheat grain.
Transport and toxicity of sulphur dioxide in Saccharomyces cerevisiae var ellipsoideus
Authors: Macris Basil J. , Markakis Pericles 
Published: November 2006

AbstractThe kinetics of radioactive SO2 uptake by S. cerevisiae var. ellipsoideus, the effect of temperature on the uptake, the irreversible thermal inactivation of the uptake and the specificity for the molecular form of SO2 in the process indicate that mediated transport is operative in this uptake. Both the transport and toxicity of SO2 in this yeast are strongly pH‐dependent and the dependence is based on the determining effect pH exerts on the distribution of the forms which SO2 assumes in solution.
The sorption of iodide by soil components
Authors: Whitehead D. C. 
Published: November 2006

AbstractThe sorption of iodide by several soil component materials was examined over a range of pH values and compared with sorption by a surface soil. A compost, prepared from grass roots which had been allowed to decompose for 24 weeks, sorbed substantial amounts of iodide from solution and showed changes in sorption, due to pH and drying, similar to those shown by the soil. Freshly precipitated hydrated ferric oxide also sorbed substantial amounts of iodide from solutions of pH < 5.5 but the amount decreased to zero as the pH approached 7. Sorption by freshly precipitated hydrated aluminium oxide was impossible to assess at pH < 5 owing to its solubility but at pH 5.5 to 7.5 its sorption was similar to that of ferric oxide. No sorption of iodide was detected by kaolinite, montmorillonite, chalk or limestone.Drying markedly reduced the capacity for iodide sorption of the compost and soil and had a smaller effect on the ferric and aluminium oxides.
An investigation into the fate of sulphites added to hard sweet biscuit doughs
Authors: Thewlis Basil H. , Wade Peter 
Published: November 2006

AbstractA radiotracer technique, employing [35S]sulphur, has been used to determine the fate of sulphites added to hard sweet biscuit doughs. The results show that about 93% of the sulphur added to the dough as sulphite or metabisulphite remains in the biscuit. This figure is made up of about 30% sulphur as inorganic sulphate and 63% sulphur combined in an organic form; some evidence is presented to suggest that this sulphur may be combined with the biscuit protein as S‐sulphoprotein. Less than 0.2% of the sulphur remains as inorganic sulphite in the finished biscuit.
The influence of oxygen on ensilage. I. Laboratory studies
Authors: Ruxton I. B. , McDonald P. 
Published: November 2006

AbstractGrass was ensiled in laboratory silos in three separate experiments. In the first two of them, different oxygen treatment levels were achieved by ensiling different weights of herbage in the fixed volume of the laboratory silo. In the third experiment, the quantity of grass ensiled was kept constant, the oxygen level being varied by evacuation and injection of gas.Fermentation changes were followed during the period of ensilage. In all cases, when compared with the controls, oxygen treatments resulted in silages of lower lactate content, higher acetate content, higher pH and volatile N values. Butyrate was present in appreciable amounts in the high oxygen treated silages in Experiments 1 and 3. It was concluded that oxygen trapped in unconsolidated herbage had an adverse effect on fermentation resulting from not only oxidation of sugar but also from a direct effect on the activities of the microflora.
Changes in catechins and hydroxycinnamic acid derivatives during development of apples and pears
Authors: Mosel Hans‐Dieter , Herrmann Karl 
Published: November 2006

AbstractWe used quantitative methods to show that there are changes in the concentrations of catechins and hydroxycinnamic acids during the development of apples and pears.First, the concentrations of the phenolic compounds rise sharply until an age of about 2 to 3 months and then the catechin content is reduced (mg/whole fruit).Second, large quantities of catechins and hydroxycinnamic acid derivatives are formed in the early fruit (mg/1000 g). After a few weeks these concentrations decline very sharply, especially during the progressive growth of the fruits, to reach a more steady level at maturity.
Some changes in composition and properties of the hen's egg on incubation
Authors: Cronin Edward F. , Imrie F. Wendy , Beswick Gordon 
Published: November 2006

AbstractThe effects of incubation on fertile and infertile eggs were examined. The examination included chemical, bacteriological, physical and organoleptic tests for changes which had taken place. Isovaleric acid was identified in all incubated eggs and also in certain fresh eggs. Additional unidentified compounds were detected in the incubated samples. Upon storage at 1 ºC, it was observed that the level of isovaleric acid in the eggs dropped significantly, irrespective of the length of incubation. No significant increase in bacterial population was observed in the eggs during incubation. Physically and organoleptically the changes during incubation were similar to those observed during extended ageing of fresh eggs.
Composition of the lipids of lupin seed (Lupinus angustifolius L. var. “uniwhite”)
Authors: Hansen Roy P. , Czochanska Zofia 
Published: November 2006

AbstractThe total lipids (8.6%) extracted from whole lupin seeds (Lupinus angustifolius L. var. “Uniwhite”) were found to be comprised of triglycerides (71.1%), phospho‐lipids (14.9%), free sterols (5.2%), glycolipids (3.5%), sterol and wax esters (0.5%), free alcohols (0.4%), hydrocarbons (0.4%) and unidentified waxy material (4.0%). The main fatty acids in the total lipid extract were linoleic (48.3%), oleic (31.2%), palmitic (7.6%) and linolenic (5.4%). Erucic acid was not present, nor were cyclopropenoid acids. Seed coatings constituted 23.9% of the weight of the whole seeds and contained 1.5% lipids, the main classes of which were triglycerides (38.4%), free sterols (28.0%), phospholipids (9.7%), glycolipids (9.1%) and free alcohols (3.7%). The seed coatings and kernels contained the same fatty acid constituents, but the proportions of oleic, linoleic and linolenic acids were markedly different. β‐Carotene was present, although at low concentration. When evaluated on its lipid composition, “Uniwhite” lupin seed appears suitable as a supplement for pig, poultry and stock feeding.
Separation by gel electrofocusing and characterisation of wheat esterases
Authors: Cubadda Raimondo , Quattrucci Enrica 
Published: November 2006

AbstractEsterase extracts obtained from four varieties of common wheat were analysed by the gel electrofocusing method using pH 5 to 8 carrier ampholyte; 17 esterase fractions were obtained. No varietal difference was observed in the zymograms of all the varieties examined. Using the criteria adopted for animal esterases, the separated multiple forms were then characterised on the basis of their substrate and inhibitor specificity.Evidence obtained from these studies indicated that these enzymes belong to aliesterases or esterases B (3. 1.1. 1) and can be considered as belonging to isoenzymic systems.
Equilibrium moisture content of groundnut and chillies
Authors: Singh Ram S. , Ojha Tribeni P. 
Published: November 2006

AbstractHygroscopic material, when it comes into contact with atmospheric air, desorps or absorps the moisture from the surroundings until it reaches equilibrium. In the present study, groundnut and chillies were dried in a controlled air supply (at a particular temperature and relative humidity). The equilibrium moisture content (e.m.c.) and relative humidity (r.h.) relationships were studied at different temperatures. Values of constants c and n of Henderson's equation were computed and desorption isotherms were drawn for groundnut components and chillies. It was observed that e.m.c. depends upon type of material, the temperature and r.h. of the air.
Polar lipid composition of the leaves and seeds from the tea plant (Camellia sinensis L)
Authors: Roberts Godwin R. 
Published: November 2006

AbstractThin‐layer chromatography has been used to separate, identify and quantitatively estimate the polar lipids in tea leaves and seeds. Young shoots have been found to contain a higher concentration of phosphatidyl ethanolamine and phosphatidyl choline than older leaves, which have a high concentration of galactolipids. Seeds contain a high concentration of phosphatidyl choline.
Prevention of browning during batch dry rendering
Authors: Skurray G. R. , Cumming R. B. 
Published: November 2006

AbstractRemoval of the reducing sugars in the raw materials used for meat meal manufacturing by yeast or sulphite, prevented the Maillard reaction from taking place during batch dry rendering. The resultant meat meals had a similar available essential amino acid content and nutritive value to chicks as the freeze‐dried raw materials.
Lack of a response in egg weight or output to increasing levels of linoleic acid in practical layer's diets
Authors: Shannon David W. F. , Whitehead Colin C. 
Published: November 2006

AbstractAn experiment was carried out to investigate the levels of linoleic acid required in practical rearing and laying diets to achieve maximum egg size and output. In a 2 × 4 × 4 factorial experiment two strains of hybrid layer (Thornber 808 and 909) were given four levels of linoleic acid (0.8, 1.3, 1.8 and 2.3%) during the rearing (0 to 18 weeks) and laying (21 to 73 weeks) stages. The increased levels of linoleic acid were achieved by replacing olive oil by safflower oil and the diets used were therefore isocaloric, isonitrogenous and contained the same amount of unsaturated fat. Increasing the level of linoleic acid in the rearing diet above 0.8% produced a variable response in 18‐week weight. Rearing diet did not significantly affect subsequent egg production, egg output or food intake. Egg weight was affected by rearing diet but the effects were inconsistent. Level of linoleic acid in the laying diet did not significantly affect egg size, egg production, food intake or final body weight. It is concluded that linoleic acid, in excess of the essential fatty acid requirement for normal body functioning, is not specifically required for maximum egg size.