bluuebunny/crossref_metadata_2025_split huggingface dataset:
Changes in the non‐volatile organic acids of tomato fruit during ripening
Authors: Davies J. N. 
Published: November 2006

AbstractA study has been made of the individual non‐volatile organic acids in ethanolic extracts of tomato fruit during ripening. Whole fruit of three varieties and the outer walls and locular contents of one variety each at five stages of ripeness from mature green to full red were analysed.No trace of many of the K rebs‐cycle acids could be detected. Maximum citric acid concentrations were found at either the green‐yellow or yellow‐orange stage of ripeness according to variety. Malic acid concentrations and the malic/citric acid ratio decreased progressively as the fruit ripened. Glutamic acid increased approximately ten‐fold and aspartic acid more than doubled from the mature green to red stage of ripeness, but changes in pyrrolidonecarboxylic acid (PCA) during ripening were not statistically significant.In general, similar trends were observed in whole fruit and in the outer walls and locular contents, but malic, citric, glutamic and aspartic acid concentrations were higher in the locular contents than in the outer walls at all stages of ripeness.Alcohol‐insoluble solids (AIS) decreased markedly between the green and green‐yellow stages and then more slowly with further ripening.
The presence of hexosamine‐containing glycoproteins in wheat flour
Authors: Wrench Pamela M. 
Published: November 2006

AbstractMaterial brought into solution from an Australian wheat flour by dilute salt solution and subsequent extraction with dilute acid has a combined hexosamine content of 5 mg per 100 g of flour dry weight. Almost half of the extractable flour hexosamine is present in a dialysed sodium pyrophosphate extract of flour, and half of this is recovered in the heat‐precipitable glycoprotein portion of the pyrophosphate extract. Protease digestion of the glycoprotein gives a major glycopeptide fraction containing 0·24% of hexosamine. This major fraction and several smaller glycopeptides have been further analysed. The results of the analyses are presented and their significance discussed.
Measurement of hypoxanthine concentration in canned herring as an index of the freshness of the raw material, with a comment on flavour relations
Authors: Hughes R. B. , Jones N. R. 
Published: November 2006

AbstractHypoxanthine concentration in skeletal muscle increases during the storage of raw herring at 7–12° or in ice.No futher increase occurs during canning and subsequent short‐term storage. Consequently, the concentration of the purine in the canned material affords an index of the quality of the fish at processing. Relative differences in hypoxanthine concentration at points of inedibility are discussed in relation to current flavour theory.
The lead content of pasture herbage
Authors: Mitchell R. L. , Reith J. W. S. 
Published: November 2006

AbstractOn soils in north‐east Scotland derived from quite diverse parent materials, including granitic gneiss, sandstone, slate and mixed acidic and basic igneous rocks, the normal lead content of rotational mixed pasture herbage during the period of active growth is between 0·3 and 1·5 ppm in the dry matter. In autumn, at a date possibly determined by the cessation of active growth and therefore by climatic conditions, the lead content of the above‐ground portion of the plant begins to rise, reaching 10 pprn in late autumn, and may reach 30‐40 ppm in late winter or early spring before growth recommences. At this stage, young shoots with a low lead content appear and the senescent foliage withers away. The increase in lead content of the above‐ground portion when the plant is dormant may indicate movement from the root rather than active uptake of lead from the soil. The possibility of surface contamination by petrolengine exhaust fumes or other industrial materials has been ruled out, and soil contamination of the herbage cannot account for the effect observed. The level of lead in pasture herbage in late winter appears sufficiently high to justify consideration of possible effects on the health of the animal consuming appreciable quantities during this period.
Kaffircorn malting and brewing studies XVI.—the distribution and activity of α‐ and β‐ amylases in germinating kaffircorn
Authors: Dyer T. A. , Novellie L. 
Published: November 2006

AbstractUnlike barley which possesses β‐amylase activity before germination, sorghum grain is devoid of this enzyme. Both α‐ and β‐amylase are produced during the germination of sorghum and, in any particular malting trial, the ratio of the enzymes to one another remains approximately constant throughout the trial. The actual value at which the ratio remains constant depends on the temperature of the malting and the variety but not on the watering treatment given during malting. The amylase concentration in the embryo is usually higher than in the endosperm but the total amount of amylase in the embryo is much less than in the endosperm. Although the embryo of sorghum is a minor contributor to the total amylase, it contributes more thsn does the embryo of barley to barley malt. The ratio of α‐ to β‐amylase in the embryo differs from that found in the endosperm. In Short Red kaffircorn, a common malting variety, the embryo contained ii significantly lower percentage of αamylase than the endosperm. The opposite was found with the Birdproof and Sugar Drip varieties, the embryo being the richer in αamylase.
Protein denaturation in frozen fish. XI.—The proportion of tissue water converted to ice
Authors: Love R. M. 
Published: November 2006

AbstractA figure related to the quantity of ice present in frozen cod muscle was obtained by means of a reproducible histological method. In post‐rigor mortis muscle it was found to be unaffected by freezing at a variety of rates, or by freezing muscle which had undergone various degrees of denaturation, but it was reduced when pre‐rigor muscle was used, especially with rapid freezing. The significance of the results in relation to denaturation is discussed.
Tissue and milk residues arising from the ingestion of single doses of diquat and paraquat by cattle
Authors: Stevens M. A. , Walley J. K. 
Published: November 2006

AbstractThe fate of 14C‐diquat and 14C‐paraquat administered orally in single doses to cattle has been studied. In lactating cows, very little (<0.02%) of administered radioactivity appears in the milk, and then largely as metabolic products. Milk obtained in these trials contained levels of paraquat or diquat which in all cases were so low that it could safely be consumed by humans. Only small amounts (< 5%) of the administered radioactivity appears in the urine and in this case also largely as breakdown products. The bulk of the radioactivity appears in the faeces. In a calf slaughtered one day after dosage with 14C‐diquat very little (< 0.01 ppm ion) diquat or its metabolites were found in the muscle tissue. The organs involved in metabolism and excretion, the kidneys and liver, contained relatively small amounts (equivalent to 0·7 ppm and 0·2 ppm ion, respectively) of diquat and its metabolites.
The effect of temperature on ensilage
Authors: McDonald P. , Henderson A. R. , Whittenbury R. 
Published: November 2006

AbstractAn experiment was carried out to study the chemical and bacteriological changes during the ensilage of fresh and partially wilted grass at two different temperature levels. In grass of low dry‐matter content (15.2%) the effect of increasing the temperature to 42° resulted in a clostridial type fermentation, whereas in similar material kept at 20° a lactic acid fermentation occurred. Differences between the two wilted silages were less marked, although the wilted material at low temperature contained more lactic acid than the high‐temperature silage. Results of digestibility trials with sheep did not show any marked variation between treatments, although the digestible crude protein contents were highest in the wet silages. The importance of maintaining low temperatures and of wilting crops prior to ensiling are discussed.
The clarification and deacidification of grape juice by ion‐exchange resins
Authors: Vibhakar S. , Prabhakar J. V. , Bhatnagar H. C. 
Published: November 2006

AbstractStudies on the clarification (prevention of argol precipitation) and deacidification of grape juice using locally prepared ion‐exchange resins are reported. The process consists of passing the juice through a cation‐exchange column followed by deacidification to the desired level in an anion‐exchange column. The loss of minerals attended by cation‐exchange treatment could be made up by limiting the ion exchange or by blending the ion‐exchange‐treated juice with the fresh juice so that the potassium content of the juice is nearly 100 mg‐%. The juice thus obtained compared favourably with the conventionally clarified juice with respect to clarity, organoleptic quality and chemical composition.
Metabolism of benzoic acid by sheep
Authors: Martin A. K. 
Published: November 2006

AbstractExperiments have been made with two sheep to determine their ability to synthesise hippuric acid. The titratable acidity of diethyl ether extracts of acidified urine was expressed as g benzoic acid equivalent. One sheep on a dried grass ration and one on a hay and oats ration excreted in the urine 8·06 and 4·07 g benzoic acid equivalent/24 h, respectively, the amounts conjugated with glycine being 2·63 and 2·38 g respectively. When non‐toxic levels of benzoic acid and glycine were infused into the abomasum, complete recovery of infused benzoic acid was obtained in terms of increased titratable acid in ether extracts of the urine. Infusion of 9·6 g of benzoic acid for 24 h as a continuous drip resulted in an increase of 11·89 g of benzoic acid equivalent in the urine, 8·90 g of which were conjugated with glycine. The largest non‐toxic dose given was 53·95 g of benzoic acid which gave rise to an increase in urinary benzoic acid equivalent of 58·47 g, 27·10 g of which were conjugated with glycine. Lethal doses for the two sheep were 1·1 and 1·8 g of benzoic acid/kg body weight. Urine collected during infusion of a toxic dose to one sheep contained a large increment in combined glucuronides. A very large increase in urinary potassium was observed in one sheep given a toxic dose of benzoic acid.
Analysis of crops for residues of ‘Bidrin’ and its metabolites
Authors: Elgar K. E. , Macdonald I. A. 
Published: November 2006

AbstractIn a world‐wide programme of evaluation, ‘Bidrin’ was applied as aqueous solution or as granules to apples, oranges, pears, coffee, cabbages, potatoes, sugar‐cane, sugar‐beet, soil, cotton, olives and grass.Measurable residues determined by a cholinesterase inhibition–ΔpH method were found on some crops. Residues dissipated fairly rapidly from grass, oranges and soil, but had greater persistence in apples and green coffee beans.Crops containing high residues measured as ‘Bidrin’ were examined for the presence of the mono‐N‐methylcrotonamide, a known metabolite of ‘Bidrin’, and samples of apples and oranges for the presence of a water‐soluble metabolite. No residue of either compound was found.
Synthesis of the hexaphosphates of myo‐, scyllo‐, neo‐ and D‐inositol
Authors: Cosgrove D. J. 
Published: November 2006

AbstractMyoinositol hexaphosphate has been prepared by Posternak's method and purified from lower phosphate esters by ion‐exchange chromatography. The product behaved differently from the natural hexaphosphate when used as a substrate for a plant phytase preparation. By modifying Posternak's original method it has been found possible to prepare a synthetic hexaphosphate which is hydrolysed at the same rate as its natural counterpart. The hexaphosphates of scyllo‐, neo‐ and D‐inositol have been prepared by the modified method and have been compared as substrates in phytase hydrolysis experiments.
Amino acid composition of Iraqi dates
Authors: Al‐Rawi N. , Markakis P. , Bauer D. H. 
Published: November 2006

AbstractEighteen free and bound amino acids of three commercially packed varieties of Iraqi dates—Hallawi, Khadrawi, and Sayir—were quantitatively determined by means of an automatic amino acid analyser. The following essential amino acids had protein scores lower than 100%: phenylalanine plus tyrosine, isoleucine, lysine, and valine.
The amino acid content of potato plant varieties and their resistance to attack by Phytophthora species
Authors: Child J. J. , Fothergill P. G. 
Published: November 2006

AbstractNutritional experiments were carried out to determine the suitability of 22 amino acids as sole sources of nitrogen for the culture of Phytophthora infestans and Phytophthora erythroseptica. The results showed that whilst P. erythroseptica was able to utilise all amino acids supplied reasonably well with the exception of DL lysine, P. infestans was more exacting in its requirements producing reasonable growth on less than half the number supplied. Examination of the free amino acid pool in the tissues of 14 varieties of potato tuber and 8 varieties of leaf showed that approximately 15 readily utilisable amino acids were present as the basic complement in the tuber tissues; the leaf tissues contained a smaller number of amino acids. Additions of water‐soluble tuber extracts to a nitrogen‐limited medium improved the growth of both fungi but the growth response of P. infestans was more varied than that of P. erythroseptica. There was no apparent correlation between the amino acid content of the potato tissues and the amino acid requirements of the parasite in relation to differential varietal resistance.
Disulphide interchange in dough proteins
Authors: Redman D. G. , Ewart J. A. D. 
Published: November 2006

AbstractAppreciable disulphide interchange has been found between wheat proteins and cystamine when the latter was incorporated into doughs. If the extent of the protein‐protein reaction is of the same order it has been calculated that interchange of this magnitude would be enough to cross‐link the glutenin into a continuous structure. Cysteamine was more reactive than cystamine in the disulphide interchange reaction.
Variations in the composition of oats and barley grown in Wales: (Proximate constituents, available carbohydrate and “1,000 grain weights”)
Authors: Morgan D. E. 
Published: November 2006

AbstractProximate analytical data and estimated metabolisable energy values (for poultry) for 171 samples of oats and 179 samples of barley for 3 seasons are presented. The results showed that both grains were extremely variable in crude protein content, the barley rather more so than oats. In contrast, both cereals were relatively constant in calculated metabolisable energy values with oats being more variable than barley. Some of the more important implications of these results in practical livestock feeding are discussed. It is concluded that it would be worthwhile for farmers who home‐mix cereals with concentrates to have samples of grain analysed in order to admix concentrates most effectively and economically. Techniques of sampling however, require to be clearly understood for worthwhile results.
Influence of yeast strain and pH on pyruvic acid content of wines
Authors: Rankine B. C. 
Published: November 2006

AbstractPyruvic acid content of wines was investigated on laboratory and pilot‐plant scale and found to be strongly influenced by the strain of yeast used to conduct the fermentation, and pH of the medium, with high pH correlating with high pyruvic acid content. Results obtained with artificial medium confirmed those obtained with grape juice. Yeast strain and pH appear to be the two most important factors influencing pyruvic acid content of wines, and their biochemical and oenological significance is discussed.
New developments in cocoa shade studies in Ghana
Authors: Vernon A. J. 
Published: November 2006

AbstractAttention is drawn to the lack of confirmation for the results of the Amelonado cocoa shade and manurial experiment, Tafo, K1. The shade of this experiment has recently been determined as reducing the illumination of the cocoa to about 30% ambient light intensity. A survey of local farms has shown their shade to be highly variable on average reducing illumination to about 40% ambient light.Results of another experiment, and recent yield trends of various unshaded plots at Tafo, are reported. They are in some disagreement with conclusions previously drawn from the results of Tafo K1 and with previous reports of establishing cocoa on clear‐felled land. It appears that the maintenance of a closed canopy is essential to the success of deshaded cocoa. Possible factors are reduction of insect attack, suppression of weed growth, preservation of soil structure, and provision of suitable microclimate.It is suggested that the use of herbicides may be a critical adjunct to the rehabilitation of unshaded cocoa whose canopy has become broken. Breeding programmes should consider variation in capacity to flourish in bright sunlight.
Organophosphorus compounds. III.—Structure and activity of certain OO‐dialkyl S‐(N‐alkoxycarbonylcarbamoylmethyl) phosphorothiolothionates
Authors: Pianka M. 
Published: November 2006

AbstractSeveral dialkyl S‐(N‐alkoxycarbonylcarbamoylmethyl) phosphorothiolothionates and related compounds were synthesised and tested for contact (2 days) and systemic (2 days) activity by root‐uptake against Aphis fabae and Tetranychus telarius. The activity was more affected by increase in the length of the alkyl chain in the phosphate part than by increase in the carbamate part of the compounds. Substitution by a methyl group on the carbon of the S‐methyl reduced activity, whereas substitution by a methyl group on the nitrogen atom broadened the spectrum of activity.
Texture of frozen vegetables: Effect of freezing rate on green beans
Authors: Brown Milford S. 
Published: November 2006

AbstractThe texture of green beans after blanching, freezing and cooking was measured with a shear press. Each processing step reduced shear resistance about the same amount. Visible damage to the vegetable tissues was caused by freezing, but not by blanching or cooking.Very rapid freezing by immersion in liquid nitrogen prevented damage and reduced the texture degradation. When the freezing rate was slightly slower than that required for perfect preservation, immature cells of the inner parenchyma were the first to be damaged. Further reduction of the freezing rate caused breakage of other cell walls in this tissue, and separation of walls in the outer part of the pod.When the freezing rate was changed during freezing, the part of the bean that froze rapidly was not damaged, whereas that which froze slowly was damaged. Decreasing the freezing rate during freezing did not damage the portion of the bean already frozen.Sensory appraisal panels were able to distinguish texture differences in beans frozen at various rates when there were visible differences in the amounts of cell wall damage.
The fatty acid composition and intramolecular structure of triglycerides derived from different sites in the body of the sheep
Authors: Duncan W. R. H. , Garton G. A. 
Published: November 2006

AbstractTriglycerides were isolated from a number of different tissues obtained from six adult sheep; the tissues including internal fat depots (perinephric and mesenteric), subcutaneous fat depots (rump and chest) and the subcutaneous region of the metatarsal part of the hind limbs and of the pinnae of the ears. The fatty acid composition of these triglycerides was determined by gas‐liquid chromatography and the intramolecular distribution of the acids was studied using pancreatic lipase to remove selectively the fatty acids esterified to the primary alcoholic groups (1‐ and 3‐positions) of the glycerol molecules. Unsaturated fatty acids of the trans configuration were estimated by infra‐red absorption analysis.In confirmation of earlier, less detailed, studies it was found that the triglycerides of the internal tissues contained a much higher proportion of saturated fatty acids (particularly stearic acid) than did those of the external tissues. In the most exposed tissues (legs, ears) oleic acid accounted for as much as 60‐70% of the total fatty acids present. Trans fatty acid (almost entirely C18 mono‐unsaturated) was, like stearic acid, found in greatest concentration in the internal tissue triglycerides.Regardless of their location in the body all the triglycerides examined showed a similar pattern of intramolecular distribution of their major component acids; saturated acids (palmitic acid and stearic acid) were for the most part esterified in the 1‐ and 3‐positions, and oleic acid was found predominantly esterified in the 2‐position. Trans unsaturated acid, when present, showed a similar degree of preferential esterification in the 1‐ and 3‐positions to that observed for stearic acid.It was tentatively concluded that long‐chain fatty acids absorbed from the intestine influence primarily the composition of the triglycerides of internal adipose tissue.
Amino acid analyses of glutenins and gliadins
Authors: Ewart J. A. D. 
Published: November 2006

AbstractThe amino acid compositions of glutenins and gliadins from two strong and two weak wheats have been compared. Glutenin appears to have an amino acid analysis generally similar to that of gliadin but there are individual differences. Glutenin possesses much higher proportions of lysine, glycine and tryptophan and somewhat higher proportions of arginine, tyrosine, threonine, (aspartic acid + asparagine), serine and alanine. Gliadin is richer in proline, (glutamic acid + glutamine), cystine, phenylalanine, amide nitrogen and isoleucine. No definite differences were observed in contents of methionine, valine, leucine or histidine. The possible significance of these results in explaining the properties of glutenin and gliadin is discussed, and the results are compared on a diagram with some analyses in the literature. No significant differences in amino acid composition from variety, or from strong wheats as against weak, were observed among glutenins or gliadins. The calculated factor for converting weight of nitrogen to glutenin or gliadin is 5.6. The mean percentage of (glutamic + aspartic) acids in the amide form is 82 for glutenin and 92 for gliadin.
The effects of three thiols on the extractability of wheat‐flour proteins
Authors: Wren J. J. , Nutt Jill 
Published: November 2006

AbstractA new technique is described for the progressive extraction of wheat‐flour proteins using columns. Purified sand is the only diluent used, and even packing is made possible by the use of a vacuum. Good rate of flow, filtration of effluents and reproducibility of results are obtained, and air can be excluded if necessary. Solutions of cysteine, dithiothreitol and amyl thioglycollate in water or 40% isopropanol raise the extractability of protein from wheat flour, under some conditions nearly to a quantitative level. Their action is attributed to the depolymerisation of glutenins by disulphide scission. Heating flour to 114° in a microwave oven causes little change in the extractability of proteins, but treatment with 1‐butanol (to remove lipids) markedly lowers the extractability of proteins, even in the presence of thiols.
Seed fats of some New Zealand Juncaceae
Authors: Morice Isobel M. 
Published: November 2006

AbstractThe seed fats of nine species of Juncus L. and five varieties of Luzula DC, both of the family Juncaceae, have been shown to be somewhat similar to one another in fatty acid composition but are nevertheless distinguishable. They differ from those of the family Agavaceae1 in containing the following range of fatty acids: linoleic acid 28‐58%, oleic acid 22‐55%, palmitic acid 6‐19%, stearic acid 1‐4%, linolenic acid 0‐7%, and small amounts of C12, C14, C15, C17,C19, C20, and C24 acids.