bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mechanical strength of raw beef from cold‐shortened muscles
Authors: Rhodes Douglas N. , Dransfield Eric 
Published: November 2006

AbstractThe resistance to shear of standard samples of raw beef varies in proportion to the degree of extension above rest length or inversely with shortening, an effect opposite to the increase in toughness in cooked meat which follows shortening. An hypothesis which accounts for this effect is tested and discussed in terms of the structure of muscle.
Potassium and the absorption of calcium and magnesium by potato plants from soil
Authors: Addiscott Thomas M. 
Published: November 2006

AbstractPotato plants were grown in soil in pots with various additions of K2SO4. Before and after the tubers formed, plants were taken and detopped just above the soil. The xylem sap exuded from the stump was collected; the stems and petioles were macerated under distilled water and the diluted “whole stem sap” (representative of all stem cells) retained. The soil was extracted with distilled water.The K2SO4 increased the Ca and Mg concentrations in the soil extract, but consistently decreased the Ca concentration in the exuded xylem sap. Before the tubers formed, the Mg concentration in the exuded sap decreased with the smaller K additions but increased again with the larger; after the tubers formed, K had little effect on it. Giving K2SO4 sharply decreased the concentrations of both Ca and Mg in the “whole stem sap”.Explanations for these observations are offered in terms of the possible influence of K nutrition on the potential difference between the xylem sap and the soil solution and on the phloem translocation of Mg into the roots from the tops.
Potassium and the distribution of calcium and magnesium in potato plants
Authors: Addiscott Thomas M. 
Published: November 2006

AbstractIn two experiments, varying amounts of K, and of K and Mg, were given to King Edward potato plants grown in soil in pots. Giving K decreased the Ca concentration in tuber dry matter but increased that of Mg more than giving Mg did; giving Mg did not increase the K concentration. The increased quantity of Mg in the tubers (18 to 50% of that in the plant) that resulted from added K was associated with decreased quantities in the stems and leaves because total Mg uptake was little altered. While the tubers were forming Mg moved from the stems if much K was given but not from the leaves; added K seemed to cause Mg to be diverted to the tubers without reaching the leaves. Only a small amount (about 5%) of the plants' Ca was in the tubers; this did not increase with K nutrition and so did not seem to be associated with the decrease in the quantity of Ca in the leaves that occurred with added K. These results are discussed in relation to the ways in which Ca and Mg may have entered the tubers.
Volatile constituents of leaf, stem and root oils of cinnamon (Cinnamomum zeylanicum)
Authors: Wijesekera R. O. B. , Jayewardene A. L. , Rajapakse Lakshmi S. 
Published: November 2006

AbstractGas‐chromatographic analysis of the volatile oils of the leaves, stem‐bark and root‐bark of commercial cinnamon (Cinnamomum zeylanicum), grown in Sri Lanka revealed interesting differences between them. All three oils possessed the same array of monoterpene hydrocarbons though in different proportions. The main constituents of leaf, bark and root oils are eugenol, cinnamaldehyde and camphor, respectively. Besides these, several other significant differences were observed. α‐Ylangene, methyl and ethyl cinnamate in leaf oil, benzyl benzoate in bark oil and 4‐terpinene‐1‐ol in root‐bark oil are reported for the first time.
The action of a muscle proteinase on the myofibrillar proteins of bovine muscle
Authors: Penny Ian F. 
Published: November 2006

AbstractMyofibrillar proteins from bovine muscle have been treated with a Ca2+ activated muscle proteinase and the consequent changes in these proteins have been examined by various techniques. Tropomyosin, α‐actinin and troponin were substrates for the enzyme, the last losing its property of inhibiting actomyosin ATPase in the absence of Ca2+ ions. Actin and actomyosin were apparently not digested but the Mg2+‐activated ATPase activity of actomyosin was less after treatment whereas the Ca2+‐activated ATPase was unaffected. It is suggested that the observed destruction of the Z‐bands of the myofibrils by this proteinase is due to its digestion of the α‐actinin, rather than the actin component.
Death rate of Salmonella oranienburg in fish meals as influenced by autoxidation treatment
Authors: Lamprecht Engela C. , Elliott Marguerite C. 
Published: November 2006

AbstractFish meals and fish flour with low oil content were artificially infected with Salmonella oranienburg. In nine trials the effect of moisture content, temperature, atmospheric oxygen content, addition of an antioxidant, ethoxyquin (EQ) and of some short chain unsaturated organic acids, crude fish oil, a highly unsaturated fraction of fish oil, the free fatty acids derived from this fraction and of different extracts of fish meals on the death rate of Salmonella, was studied.Elevated temperature (30 ºC), an oxygen atmosphere and material containing highly unsaturated oils or fatty acids accelerated Salmonella death rate. EQ was shown not to have a bactericidal action and when added in conjunction with highly unsaturated oil or fatty acids counteracted the bactericidal effect of these materials. A high death rate seemed to accompany active oxidation in the test media.
Composition of starch accumulated in the leaf lamineae of timothy, sorghum and lucerne
Authors: Greenfield Peter L. , Smith Dale , Escalada Jose A. 
Published: November 2006

AbstractProportions of amylose to amylopectin in the starch of leaf lamineae of timothy and sorghum were similar to those reported for starch in seeds and tubers, in the order of 20:80. Proportion of amylose to amylopectin in lucerne leaflets increased from 2:98 to 21:79, and the wavelength of maximum absorption of the iodine‐hot‐water‐solubilised starch complex increased from 580 to 605 nm, as the starch concentration increased from 6 to 37% (dry wt).
Constitution of some steroid esters of wool wax
Authors: Crabtree Howard E. , Truter E. Vernon 
Published: November 2006

AbstractSolvent‐recovered wool wax has been fractionated into several classes of ester by thin‐layer chromatography. Gas‐liquid chromatographic analyses of the methyl esters of the acidic components of fractions, containing only one alcoholic component, has enabled 24 esters of lanostenol and 21 esters of cholesterol to be identified.
A comparison of methods of measuring “fibre” in vegetable material
Authors: McConnell A. A. , Eastwood M. A. 
Published: November 2006

AbstractA comparison has been made of four methods of estimating “fibre” in apple, cabbage, celery, turnip and four types of wheat bran. The method of van Soest appeared to be the quickest and applicable to present knowledge. The Southgate method is comprehensive but very time consuming. Lignin estimations by u.v. spectrum were not applicable to vegetables and fruits. In this study the results obtained by the van Soest and Southgate methods are similar. A larger number of samples are necessary to gain data for valid statistical comparisons of methods applicable to vegetable and fruits.
The phenolics of ciders. 1. Procyanidins
Authors: Lea Andrew G. H. , Timberlake Colin F. 
Published: November 2006

AbstractThe dimeric procyanidins, B2, B1 and B5, and two procyanidin trimers based on (‐)‐epicatechin were isolated from cider by column chromatography on Sephadex LH20 and counter‐current distribution between ethyl acetate and water. The concentrations of these and the other phenolic components in some experimental ciders were estimated by chromatographic separation on columns of Sephadex LH20 employing gradient elution from 20 to 100% methanol. Oxidation occurring during juice extraction markedly lowered the level of the polymeric procyanidins with consequent reduction in bitterness and astringency.
The proximate chemical composition and the amino acid content of some Nigerian oil seeds
Authors: Mba Akpan U. , Njike Michael C. , Oyenuga Victor A. 
Published: November 2006

AbstractSeven samples of some Nigerian oil seeds have been studied with respect to their proximate composition, calcium and phosphorus contents as well as the amino acid composition which was determined by column chromatography. Three of the groundnut samples were processed in the laboratory. These were then compared with a commercial groundnut cake. The African oil bean seeds, the conophor nuts and the soya beans obtained locally were processed in the laboratory.The chemical composition of the oil seed meals were with few exceptions similar to those reported in the literature. The tryptophan and sulphur amino acid contents of the conophor nuts were extremely high compared with the other oil seeds in which the sulphur amino acids were the limiting ones. The lysine contents of the African oil beans and the conophor nuts were exceptionally high compared with others. Glutamic acid followed by aspartic acid and arginine levels were generally high in each of the oil seeds. The implication of these findings are fully discussed.
Protein denaturation in frozen fish. XIV. Cell fragility measurements on frozen and thawed cod caught on different fishing grounds
Authors: Love R. M. , Muslemuddin M. , Ong L. K. , Smith G. L. 
Published: November 2006

AbstractDifferences are described in the cell fragility curves of cod from different fishing grounds stored at ‐15 ºC. In three experiments carried out in different years, the fish with the highest values always came from Bear Island, the lowest from Aberdeen Bank. The significance of the results is discussed.
Lead content of canned fruit
Authors: Thomas Barry , Edmunds John W. , Curry S. Joanne 
Published: November 2006

AbstractThe levels of lead in samples of canned pineapples, lychees, fruit salad, loganberries, blackcurrants, cherries, apricots, pears, raspberries and tomatoes have been determined. The lead content of the 168 samples was in the range 0.02 to 8.16 parts/million, the mean being 0.94 parts/million. Of the 16 samples which were above the statutory limit for lead of 2 parts/million, 12 were loganberries. The inter‐can variation of lead content ranged from 18.2%to 97.8%with a mean of 56.3 %and in some instances, the difference between the mean lead content of different brands of the same fruit was significant.
Trace metal content of various cured meats
Authors: Kirkpatrick Diane C. , Coffin D. Earle 
Published: November 2006

AbstractResults are presented for the levels of chromium, cobalt, copper, iron, manganese, nickel and zinc in 190 cured meat samples. The average and range of each of the trace metals, in parts per million, are as follows: chromium 0.06 (n.d.‐1.27); cobalt 0.06 (n.d.‐0.41); copper 0.73 (n.d.‐1.80); iron 16.6 (4.0–52.4); manganese 0.26 (0.01–1.15); nickel 0.19 (n.d.‐1.04); zinc 24.2 (6.9–56.6).
Cold‐contracture and atp‐turnover in the red and white musculature of the pig, post mortem
Authors: Bendall J. R. 
Published: November 2006

AbstractCold‐contracture at 2°C has been studied in some 8 multitoned muscles in the hind limb of the pig, in relation to the myoglobin content. Maximal myo‐fibrillar ATPase activity has also been measured, as a guide to muscle speed. Contracture occurs in two phases, the first phase being highly pH and load‐dependent. The latter is much restricted in extent below pH 6.7. Second phase contracture is akin to rigor contracture at higher temperatures; it can be extensive in some muscles, such as LD and SM(W) which often have initial pH values too low for phase 1 contracture to occur. Phase 1 contracture is highly correlated with the myoglobin content whereas muscle speed is inversely related to it. In these pig muscles, therefore, the fast/white, slow/red rule applies in all cases except the LD, which is white and fast, but cold‐contracts as vigorously as the red muscles. An explanation of this anomaly is put forward in terms of the actomyosin ATPase, turned on by the postulated release of Ca2+ at temperatures below 15°C.
Occurrence of β‐hydroxybutyric acid in incubator reject eggs
Authors: Robinson David S. , Barnes Ella M. , Taylor Judi 
Published: November 2006

AbstractA simplified method for extraction of β‐hydroxybutyric acid from whole egg prepared from incubator reject eggs is described. It is concluded that the presence of 15.95 ± 8.54 mg of β‐hydroxybutyric acid per 100 g of liquid whole egg would strongly indicate that the egg had been prepared from incubator reject eggs. There is no obvious correlation between the numbers and types of bacteria present and the amounts of β‐hydroxybutyric acid found in incubator reject eggs. The relative merits of a test for the presence of incubator reject egg in egg products based on the estimation of β‐hydroxybutyric acid as opposed to alternative proposed tests, described in the literature, are reviewed.
Trace metal content of chicken eggs
Authors: Kirkpatrick Diane C. , Coffin D. Earle 
Published: November 2006

AbstractResults are presented for the levels of cadmium, chromium, cobalt, copper, iron, lead, manganese, mercury, nickel and zinc in each of 100 shelled chicken egg samples, as determined by atomic absorption spectrophotometry. The range and mean for each of the trace metals are as follows: cadmium, n.d. to 0.03 and 0.01 parts/million; chromium, n.d. to 0.15 and 0.06 parts/million; cobalt, n.d. to 0.06 and 0.03 parts/million; copper, 0.54 to 0.88 and 0.66 parts/million; iron, 17.1 to 27.5 and 21.5 parts/million; lead, n.d. to 0.08 and 0.01 parts/million; manganese, 0.14 to 0.53 and 0.29 parts/million; mercury, 0.001 to 0.023 and 0.006 parts/million; nickel, n.d. to 0.35 and 0.04 parts/million; zinc, 10.7 to 18.4 and 14.6 parts/million. No apparent differences were observed among the different regions of the country.
Influence of seed on thiocyanate content of radishes
Authors: Chong Calvin , Bible Bernard 
Published: November 2006

AbstractThe thiocyanate content was studied in seed and marketable root of 5 white and 8 red cultivars of radishes (Raphanus sativus L.) grown under greenhouse conditions. The SCN− content in seeds prior to planting was negatively correlated with the SCN− content in marketable roots of white cultivars. On the contrary, there was a corresponding positive correlation for red cultivars. Although larger seeds resulted in larger radishes, there was no difference in SCN− content in root of plants grown from different seed sizes. The evidence suggests a genotypic association between colour type and root/seed thiocyanate ratio of radish cultivars.
Some simple methods for the purification of pectic enzymes from Aspergillus usamii
Authors: Lanzarini Gaetano , Zamorani Arturo 
Published: November 2006

AbstractIn the course of an investigation of the enzymatic degradation of pectic substances by Aspergillus usamii Sakaguchi, we found that the fungus produced extracellular pectic enzymes in significant amounts, and the enzymes were able to macerate various kinds of pectic substances.22 The present paper reports and discusses the results obtained with several analytical techniques in the purification of a crude mixture of extracellular pectic enzymes produced by Aspergillus usamii Sakaguchi. Comparing chromatography on DEAE‐cellulose with DEAE‐Sephadex A‐50, the first gave optimal enzyme recovery and good separation, whereas the second demonstrated good active protein resolution but low recovery (with the exception of the 93% recovery of pectintranseliminase (PTE)). 2‐Ethoxy‐6, 9‐diamineacridine lactate (rivanol) was capable of separating the enzymes with good PTE and polymethylgalacturonase (PMG) recoveries. Acrylamide gel electrophoresis on an analytical scale separated the crude mixture into seven protein bands: the first and seventh were identified as pectinesterase (PE) and polygalacturonase (PG) respectively. The most important result of preparative electrophoresis was the isolation of PE. The question of separating PG from PMG is discussed.
Seasonal english market variations in the composition of South African and Israeli avocados
Authors: Pearson David 
Published: November 2006

AbstractAvocados imported from South Africa in the summer and from Israel in winter were examined over a 12‐month period. The main changes over the seasons were a marked fall in the water content (South African from 78 to 50%, Israeli from 79 to 67%) with a concomitant increase in the amount of extracted oil (South African from 13 to 40%, Israeli from 11 to 23%). Apart from the oil, the amounts of protein, ranging from 1.2 to 2.4% (3.6–9.8% on the dry basis), and ash (approximately 1%) are higher than in other fruits. Avocados contain relatively little carbohydrate and the amount of sugars varies according to factors such as the time of picking and treatment prior to the analysis. The total sugars seldom exceed 1% and no sucrose was detected in any of the fruits examined. Oil is the major contributor to the energy value, which varies for all samples examined from 123 to 387 kcal per 100 g. As the fruit weight tends to show a seasonal fall the variation in the calorific value is not so great when calculated on a “typical half” which is the usual basis for dietary calculations. Formulae are presented for calculating the approximate calorific value from the oil content, and the oil figure from the water content.
Comparison of a new amylase found in barley with the amylases of the fungi of barley husk
Authors: Niku‐Paavola Marja‐Leena , Heikkinen Marjatta 
Published: November 2006

AbstractThe electrophoretic and antigenic properties of a new, partly characterised barley amylase have been compared with those of the different amylases produced by fungi living on barley husk. The purpose of this work was to ascertain whether the new amylase originates from barley or from the fungal contaminant. It was found that none of the fungi enriched from the grains in question produced amylases which had the same electrophoretic mobility as the new barley amylase or reacted with the antiserum made against it. On the basis of these results it seems clear that the new amylase originates from barley.
Nutritive value of raw potato for pigs
Authors: Whittemore Colin T. , Taylor A. G. , Moffat I. W. , Scott A. 
Published: November 2006

AbstractDigestibility trials were undertaken with pigs weighing 45 kg to compare the nutritive value of dried cooked potato with raw ware potato, potato of high and medium glycoalkaloid content, sprouted and greened potato, and macerated potato centrifuged (dewatered) to remove 84% of the water. There was no effect attributable specifically to either glycoalkaloid, sprouting or greening. In relation to values obtained for cooked potato, raw potato treatments had lower apparent digestibility coefficients for nitrogen and a lower efficiency for nitrogen retention. When potato was dewatered, 84% of the nitrogen, but none of the starch, was lost in the effluent. Chymotrypsin inhibitor activity was high in all the raw potato stocks, but absent in cooked potato. It is suggested that the presence of a chymotrypsin inhibitor contributed to the deleterious effects on nitrogen utilisation which resulted from the inclusion of raw potato into diets.
Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon
Authors: Knowles Michael E. , Gilbert John , McWeeny David J. 
Published: November 2006

AbstractNitrosation of the phenolic components of liquid smoke preparations has been shown to take place in model systems simulating gastric digestion of smoked bacon. The major products isolated have been shown to be o‐nitrophenols formed by oxidation, in the meat system, of the corresponding nitroso derivative. Similar compounds have been shown to be formed in actual samples of liquid smoked and traditionally smoked bacon during processing, frying and simulated digestion.
Photosensitivity from chlorophyll‐derived pigments
Authors: Tapper Brian A. , Lohrey Evelyn , Hove Edwin L. , Allison Russell M. 
Published: November 2006

AbstractThe photosensitisation of young albino rats fed diets containing specially prepared lucerne leaf protein concentrates (LPC) or purified pigments has been investigated. Signs of intense photosensitivity including death occurred after a few hours of illumination in animals fed a diet containing 20% LPC prepared by holding lucerne juice at 70 °C for 55 min. However a sample prepared by briefly heating juice to 90 °C was not active. Mixed chlorophyllides and purified pheophorbide a were strongly photosensitising whereas pheophorbide b was much less active and pheophytin a was inactive. Where strong photosensitisation occurred pigments derived from chlorophyll could be extracted from blood plasma and livers. Examination of stomach and intestine contents showed that dietary chlorophyllides and chlorophylls were converted to pheophorbides and pheophytins in the gut. The photosensitising potential of a diet can be related principally to the combined content of pheophorbide a and chlorophyllide a.
Influence of dietary rapeseed meals and selenium on egg production and egg tainting in laying hens
Authors: Blair Robert , Robblee Alexander R. , Dewar William A. , Bolton William , Overfield Norman D. 
Published: November 2006

AbstractIn 3 experiments 152 hens of differing strains were fed diets containing 0, 50 or 100 g Span, Canadian or European rapeseed meal per kg. Two strains, Shaver 288 and Babcock B300, laid white‐shelled eggs while three other strains, Shaver 585, Warren 14 and Thomber 404 laid brown‐shelled eggs. Egg production performance was not significantly affected by the inclusion of rapeseed meal in the diet. However the strains laying brown‐shelled eggs laid a high proportion of tainted eggs when rapeseed meal was included in the diet. All rapeseed meals led to a similar degree of tainting. Supplementing the diets with 1 or 2 mg selenium per kg did not significantly affect the incidence of tainting. Shell thickness, albumen height and Haugh unit were unaffected by the presence of rapeseed meal in the diet, and yolk colour was improved by the inclusion of Canadian and European rapeseed meals. On the basis of these and other findings it is recommended that rapeseed meal be omitted from diets at least for hens that lay brown‐shelled eggs until the taint problem has been solved.
Wheat flour proteins: The selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours
Authors: Shearer George , Patey Alan L. , McWeeny David J. 
Published: November 2006

AbstractA gel‐filtration study of extraction of wheat proteins by eight separate solvent systems is presented and the nature of the protein classes extracted by each solvent has been quantified. As judged by carboxymethylcellulose ion‐exchange chromatography, gel‐filtration and starch‐gel electrophoresis, no storage changes have occurred in wheat flour gliadin and glutenin proteins extracted from flours kept at 25, 12 and ‐20 °C for 18 months. SDS‐polyacrylamide‐gel electrophoresis shows minimal change in the gluten molecular weight distribution on storage. Six and twenty‐year‐old flours were also tested.
Effect of aleurone cell damage on wheat fibre values as determined by the neutral detergent technique
Authors: Butcher John 
Published: November 2006

AbstractThe extent of aleurone cell damage suffered by wheat during grinding has been shown to have a profound effect upon its “neutral detergent fibre” value. Sound aleurone cells have been found to retain much of their contents during the fibre determination, while damaged cells retained none. The implication of these results upon previous work is discussed. Comparisons of NDF values of different wheat or bran samples are only meaningful when their preparation for testing has involved identical conditions of grinding.