bluuebunny/crossref_metadata_2025_split huggingface dataset:
The action of cold alkali on bone collagen
Authors: Grand Roger J. A. , Stainsby George 
Published: November 2006

AbstractSolubilised collagen has been prepared from ossein by the action of 2 N NaOH at a variety of temperatures. Measurements of intrinsic viscosity and N‐terminal amino acids have been used to estimate the extent of hydrolysis during pretreatment. The properties of gelatins prepared from the collagen have also been examined. The optimum conditions involve a pretreatment time of approximately one week and a temperature of 10–12 °C. Under these conditions the cold alkali is highly selective for intermolecular bonds rather than for peptide bonds.
Lipid composition of five species of Indian prawns
Authors: Gopakumar K. , Nair M. Rajendranathan 
Published: November 2006

AbstractThe lipid and fatty acid compositions of five Indian species of prawns, Metapenaeus monoceros, M. dobsoni, M. affinis, Penaeus indicus and Parapenaeopsis stylifera, were examined. Phospholipids constituted 50–70% of the total lipids, with phosphatidyl choline (50%) and phosphatidyl ethanolamine (29%) as their chief components. Unsaponifiable matter comprised 21–40%, chiefly cholesterol: triglycerides only constituted 9–14.5%. In the total lipids (I.V. 90–112), saturated, monoenoic and polyenoic fatty acids averaged 42, 24 and 34%. Palmitic acid is high, oleic low, and 20:5 generally, but not always, higher than 22:6. The only brackish water prawn, M. monoceros, though generally in conformity, was distinctive in several respects.
Fatty acid composition of grain from winter and spring sown oats, barley and wheat
Authors: Welch Robert W. 
Published: November 2006

AbstractThe fatty acid composition of grain has been studied in six varieties of oats, two of wheat and two of barley, sown in pots in an unheated glasshouse in winter and in spring. Differences were found between the species in composition and in their response to sowing date. Oats showed the greatest varietal variation in both total fatty acid (TFA) content and in the proportion of its component fatty acids. The content and degree of unsaturation of the oat TFA was higher in the winter sown than in the spring sown crop. Increases in the TFA content of oats, whether arising from differences in variety or sowing date, were generally followed by an increase in the proportion of oleic acid and a decrease in the proportions of palmitic and linoleic acid in the TFA. Winter sowing, as compared with spring, led to a small, but significant, decrease in the TFA content of barley and an increase in its degree of unsaturation. There were no significant changes in the content or composition of wheat TFA as a result of differences in sowing date. Factors influencing the differences in TFA content and composition between species, varieties and sowing dates are discussed.
Distribution of flavour components in onion (Allium cepa L.), leek (Allium porrum) and garlic (Allium sativum)
Authors: Freeman George G. 
Published: November 2006

AbstractDry bulb onions and leeks, at the marketable stage of development, were dissected into nine and ten fractions respectively, comprising the stem and leaves in succession from the oldest outer layers. Each fraction was separately analysed for flavour components by determination of thiosulphinate and pyruvate. Similarly, garlic cloves were divided into five fractions. There was a consistent pattern of flavour distribution in the seven onion varieties studied. The dried outer scales were virtually free from flavour components, the concentrations of which (on a fresh weight basis) increased progressively from a minimum value in the outer leaf to the innermost tissue and the stem. The latter often contained more than twice the concentration present in the outer leaf. The pattern in the roots and edible portions of leek differed in detail from that in onion. Flavour intensity increased progressively from the outer leaf to the inner tissues and the concentrations in both the roots and the stem were approximately equivalent to that of the fourth leaf numbered from the outer leaf. The pattern of flavour distribution in garlic cloves was simpler than that of onion and leek. The storage leaf accounted for the bulk of the weight of the clove as well as its flavour content. Some aspects of knowledge of the metabolism of inorganic nitrogen and sulphur compounds in roots and other tissues and transport of the corresponding metabolites have been briefly reviewed as the basis of a preliminary interpretation of the above observations. Attention has been drawn to the bearing of the results on preparation of onion for cooking and processing and on sampling for analysis.
Texture of cooked potatoes: The effect of ions and ph on the compressive strength of cooked potatoes
Authors: Hughes J. Carey , Grant Alex , Faulks Richard M. 
Published: November 2006

AbstractIt was shown from experiments on disks cooked in solutions of calcium chloride and calcium acetate, and in buffered solutions of calcium chloride at various pHs (sodium concentration constant) and from experiments where the ratios of disks to calcium chloride were varied, that the effect of calcium in increasing the compressive strength of the disks was small compared to the effect of reduced pH. The interaction of sodium and calcium was investigated at pH 6 (≈︁ the pH of cooked potato tissue). The effect of sodium in reducing compressive strength of the disks outweighed the effect of calcium in increasing compressive strength. Sodium and potassium chloride had a similar effect on loss of compressive strength on cooking. Increased compressive strength due to pH or the presence of calcium was overcome by extending the length of cooking. It is suggested that transelimination, ion exchange and hydrogen bond breakage may be more important factors than the chelation of calcium by naturally occurring phytin, in the breakdown of pectic substances and loss of intercellular adhesion during normal cooking of toes.
A chemical and biological assessment of Aspergillus oryzae and other filamentous fungi as protein sources for simple stomached animals
Authors: Smith Ronald H. , Palmer Robert , Reade Austin E. 
Published: November 2006

AbstractA. oryzae had previously been selected as an organism suitable for a proposed farm fermentation system designed to improve the protein content of barley grain. Amino acid analyses and measurements of protein nutritive values in rats and pigs were carried out with A. oryzae grown on barley grain and potato substrates. For comparison, Fusarium semitectum, Trichoderma viride, Gliocladium deliquescens, Rhizopus arrhizus and a different strain of A. oryzae were also evaluated. There were small variations in the content of essential amino acids between the organisms studied. When referred to the requirements of the growing rat or pig, all species were deficient in the S‐amino acids which were generally the first limiting acids. In experiments with rats, the fungi gave net protein utilisation (NPU) values in the range 34 to 44; and true digestibilities ranged from 69 to 83%. Supplementation with L‐methionine gave a somewhat varied response with marked increases in NPU with some fungi (e.g. F. semitectum). In experiments with pigs, supplementation of A. oryzae with DL‐methionine did not give the expected increase in NPU and with one preparation (A. oryzae grown on barley) there was an apparent depression in NPU. The reason for this anomalous behaviour is not clear; and because under these experimental conditions F. semitectum behaved more predictably, it is suggested that nutritionally it is better suited to the farm process than A. oryzae. Non‐α‐amino N in the form of chitin (plus chitosan), nucleic acids and nucleotides accounted for between about 10 and 20% of the total N of the mycelia of these organisms.
Phosphate sorption isotherms for some Sierra Leone soils
Authors: Rhodes Edward R. 
Published: November 2006

AbstractPhosphate sorption isotherms were obtained for three acid highly weathered soils of Sierra Leone, by equilibrating air dry samples for 24 h with 0.01 M KH2PO4 solution at 25 °C. The Langmuir and Temkin equations were used to evaluate the sorption capacities for phosphate. Phosphate sorption maxima of 2439, 2137 and 1429 mg/kg soil and x/log c of 774, 718 and 610 were calculated; where x=phosphate sorbed (mg/kg soil) and c=equilibrium phosphate concentration (μmol dm−3). Qualitative relationships between these sorption parameters and other soil variables are shown.
The effect of some additives on aerobic deterioration of silages
Authors: Ohyama Yoshinobu , McDonald Peter 
Published: November 2006

AbstractTwo experiments are described. In the first, formic acid was applied alone and in combination with isovaleric, caproic or lauric acid to wilted herbage prior to ensiling. The effects of these treatments on the deterioration of silages on exposure to air over a 7 day period were measured. Temperature increase, chemical and microbiological changes were determined. Silages treated with formic acid alone deteriorated, while the untreated control silages were relatively stable. The formic acid treated silages containing either isovaleric or caproic acid remained stable over the 7 day aerobic period. In the second experiment, in addition to the previous treatments, formaldehyde was also included in place of formic acid. In this case, only the untreated control silages deteriorated markedly over the 7 day period.
Pollution of vineyards by atmospheric lead
Authors: Favretto Luciano , Marletta Giuliana Pertoldi , Gabrielli Luciana Favretto 
Published: November 2006

AbstractLead accumulation in vineyards exposed to automobile exhaust gases has been studied by means of three indicator materials (grapes, leaves and soil) sampled at increasing distance from the source. The regression analysis of concentration data on the logarithm of the distance, based on an accepted model, shows that these three materials are suitable for detecting the extent of pollution. Far from the source, where the polluting effect is negligible, the mean typical levels of lead in these materials are 0.43, 6.7 and 16.2 μg/g dry weight respectively. The contribution of the atmospheric lead to the pollution of plant materials, at various distances from the source, is thus simply evaluated. The surface contamination for grapes and leaves is also discussed.
The energy costs of the nitrogen fertilisers used in Britain, the returns received and some savings that are possible
Authors: Cooke George W. 
Published: November 2006

AbstractPublished estimates suggest that one‐third of the energy used in many intensive mechanised systems of arable agriculture is required to produce the nitrogen fertilisers used. The increases in yield that nitrogen fertilisers give in Britain are very profitable to farmers although prices of N are nearly twice those of two years ago. Some of the nitrogen involved in intensive agricultural systems is lost. Losses of nitrate by leaching can be diminished by greater care in timing the application of nitrogen fertilisers. Denitrification, which results in loss of nitrogen and its oxides, is diminished by careful management of soil and crop wastes. Losses of ammonia may be lessened by better handling of organic manures. Nevertheless some loss of nitrate by leaching in winter is inevitable, as is loss of ammonia from animal excreta. Farmers can use fertilisers more efficiently by fitting the amounts applied more closely to local conditions of soil, previous cropping and manuring and to the weather. Increased use of leguminous crops and more efficient use of organic manures will diminish the need for nitrogen. But it is not possible to achieve large yields of non‐leguminous crops by relying solely on nitrogen from “natural” sources; fertilisers are essential in modern intensive agriculture.
The interfacial factor in the heat‐induced conversion of chlorophyll to pheophytin in green leaves
Authors: Haisman Derek R. , Clarke Michael W. 
Published: November 2006

AbstractThe rates of the conversion of chlorophyll to pheophytin in the green leaves of common vegetables and other plants at different temperatures in buffered electrolyte systems were studied. Kinetic measurements showed that the conversion only occurred above a threshold temperature of 50–60 °C and was most probably a pseudo‐first order reaction. Rates were found to be proportional to √[H+]. The dependence of the rate of conversion upon species, temperature and electrolyte type can be explained on the basis of a heat‐induced metamorphosis of the chloroplasts to a smectic mesophase which occludes the chlorophyll. The rate of the reaction then depends on the transfer of hydronium ions across the interface and can be largely controlled by modifying the interfacial potential.
A comparison of organoarsenic compounds from different marine organisms
Authors: Lunde Gulbrand 
Published: November 2006

AbstractOrganic bound arsenic is enriched in aqueous extracts prepared from marine raw materials. The extracts have been chromatographed in four different thin‐layer chromatographic (t.l.c.) systems. All extracts prepared by boiling and enzymic hydrolysis of heat treated and fresh raw material contain one major organo‐arsenic compound with the same t.l.c. behaviour in all systems. Aqueous extracts prepared from oil from seaweed and from fish and treated with constant boiling hydrochloric acid also contain one compound with identical behaviour in all t.l.c. systems. The chromatographic behaviour of the latter organoarsenic compound is, however, different from that of the organoarsenic compound in the aqueousract.
A modified method for the estimation of bound formaldehyde in treated feed proteins
Authors: Van Dooren Paul H. 
Published: November 2006

AbstractMethods for determining bound formaldehyde in treated feed proteins are reviewed and a modified two‐step distillation procedure is described. A critical study is made of the various parameters concerned with the adopted chromotropic acid–H2SO4–HCHO reaction used in the analysis. The most favourable conditions necessary for optimal recovery, precision and accuracy are discussed.
A spectrofluorimetric assay of the tryptophan content of feedstuffs
Authors: Buttery Peter J. , Soar John B. 
Published: November 2006

AbstractA method for the analysis of the tryptophan content of feedstuffs employing sodium hydroxide hydrolysis followed by the spectrofluorimetric estimation of tryptophan is described. Provided the development of the fluorophore is carried out in the absence of light, satisfactory results for a wide range of feedstuffs are obtained.
Exposure of meat to methyl bromide during refrigerated‐store pest control; residues in beef and lamb and effect on quality
Authors: Rhodes Douglas N. , Patterson Ronald L. S. , Puckey David J. , Heuser Stanley G. , Wainman Harold E. , Chakrabarti Biswajit , Allan Edric N. W. 
Published: November 2006

AbstractBeef and lamb were exposed to methyl bromide in a refrigerated container during trial fumigations at 1, 3 and 10 times the level considered necessary for rodent control in cold‐store insulation material. Traces of residual methyl bromide were detected by GC‐MS in fats after periods of up to 3 months in refrigerated storage and some effect on taste and odour after roasting was noted in beef subjected to the highest treatment level.
The digestion of the lipids of processed red clover herbage by sheep
Authors: Outen George E. , Beever David E. , Osbourn Dennis F. , Thomson David J. 
Published: November 2006

AbstractThree mature wether sheep, equipped with re‐entrant cannulae at the proximal duodenum and terminal ileum were fed either frozen, or dried and chopped or dried and ground red clover herbage, and samples of duodenal and ileal digesta and faeces were collected. Analysis of the feed and digesta samples for their individual long chain fatty acid content enabled the quantitative digestion of herbage lipids to be investigated.The flow of total fatty acids into the small intestine was greater than the amount daily consumed when the dried diets were fed, whilst on the frozen diet there was a net loss between mouth and duodenum (P<0.01). There was a marked increase in the proportion of saturated fatty acids in the fatty acid fraction collected at the duodenum relative to the feed on all diets, but some dietary differences were noted. The extent of hydrogenation was reduced on the ground diet and, to a lesser degree, on the chopped diet. Consequently these diets had significantly higher proportions of C18:1 in the duodenal fatty acid fraction than the frozen diet (ground, 22.5%; chopped 17.0, frozen 13.5;P<0.01). These changes influenced the quantity and composition of the fatty acid fraction absorbed from the small intestine; the ratio of unsaturated to saturated fatty acids absorbed (ground, 0.47; chopped, 0.32; frozen, 0.24) being significantly greater on the ground diet (P<0.01).
Changes in cell‐wall carbohydrates and lignin of some forage‐type millets as affected by growth stage
Authors: Singh I. S. Bhatia Rangil , Dogra K. K. , Dua Saroj 
Published: November 2006

AbstractChanges in the cell‐wall carbohydrates and lignin of bajra (Pennisetum typhoides), jowar (Sorghum vulgare) and napier (Pennisetum purpureum)–bajra hybrids (NB21) as affected by growth stage are reported. With growth of the plants the concentrations of α‐cellulose and hemicellulose increased in the stems. In bajra and jowar this increase was gradual up to 60–70 days growth stage followed by a decline and a subsequent rise towards maturity. In contrast, in NB21, α‐cellulose continued to rise gradually throughout the growth period. The concentration of hemicellulose was much higher in the stems than in the leaves of NB21. With the ageing of the plants the lignin content increased in all these forage crops. In NB21 the stems contained more lignin than the leaves at all stages of maturity. Fluctuations in the contents of lignin, cellulose and hemicellulose followed similar trends indicating that possibly they are components of a common matrix in the cell wall. In NB21 the water‐soluble carbohydrates continued to rise throughout the growth period unlike other forage crops. The protein content decreased as the NB21 plants matured. The protein content of the leaves of these plants was always higher than that of the stems. The oxalates gradually declined with the maturation of the plants.
Effects of spray‐drying and freezing on the proteins of liquid whole egg
Authors: Parkinson T. Lawrence 
Published: November 2006

AbstractCommercial pasteurised liquid whole egg was spray‐dried, both alone and mixed with liquid milk, and some of it was frozen. Paper electrophoresis revealed that lipoprotein fractions from the pasteurised liquid egg were mainly immobile, in contrast to unpasteurised new‐laid egg which contained both mobile and immobile lipoprotein fractions. The major difference between the soluble proteins of the commercial chilled pasteurised liquid egg and those of the same egg after freezing and thawing was the presence, in the former, of an inert lipoprotein fraction, amounting to 3.6% of the total egg solids and containing 88% lipid. The “soluble” proteins of spray‐dried egg and egg‐milk mixture also included large “inert” lipoprotein fractions eluted with the void volume. They contained 72–81% of lipid and accounted for 7–13% of the total egg solids. Larger fractions were eluted by the stronger salt buffer solutions and by hydrochloric acid from the dried egg‐milk mixture than from the dried egg, and these were probably derived from the milk. All the spray‐dried samples possessed the “inert insoluble” protein fraction characteristic of liquid egg, and the presence of a high molecular weight lipoprotein fraction was confirmed in each case. The “insoluble proteins” of the spray‐dried samples had higher protein contents than those from the original chilled liquid egg and the thawed frozen egg.
Relationship between chemical composition and breakdown in cooked potato tissue
Authors: Warren Donald S. , Woodman John S. , Gray David 
Published: November 2006

AbstractThe effects of variety, harvest date and plant population on breakdown are considered in the light of two current theories relating chemical composition to the texture of cooked potato tubers. Differences between cell surface area could not account for the differences in breakdown found. The results also show the inadequacy of the theory ascribing a primary role in texture control to the “swelling pressure” generated by starch on gelatinisation. It seems likely that breakdown of cooked potato tubers is due to excessive hydration of cell wall material. On this theory high levels of polyuronides and phytate and low levels of polyvalent metals in the cell wall material favour breakdown. Correlation analysis indicates that other chemical factors which have yet to be identified may also play a role in the control of cooked potato texture.
Release of bound iron and aluminium from soils by the root exudates of tea (camellia sinensis) plants
Authors: Jayman T. C. Zaman , Sivasubramaniam Sinnathurai 
Published: November 2006

AbstractRoot exudate of young tea plants contained appreciable quantities of malic acid. Malic acid was capable of solubilising P, Fe and Al from rock phosphate fertiliser. Tea soils incubated with added malic acid released appreciable quantities of P, Fe and Al. In tea soils where most of the P added as the rock phosphate is immobilised as the iron and aluminium phosphates, malic acid may prove to be useful in chelating these elements and so releasing the phosphates for utilisation by the tea plant.
A comparison of the use of conventional and semipurified diets of high and low linoleate content on the responses of laying hens to dietary linoleic acid
Authors: Balnave Derick 
Published: November 2006

AbstractPullets given a semi‐purified, low‐linoleate (SPLL) diet from 15–40 weeks of age produced significantly larger eggs but had significantly smaller body weights at 40 weeks than birds fed conventional diets to this age. When semi‐purified diets were fed from 40 weeks subsequent body weight gain was significantly greater in birds previously fed the semi‐purified diet. The minimum increase in mean egg weight between 40–68 weeks was observed in pullets fed from 15 weeks on the SPLL diet and given restricted amounts of food from 40 weeks. This poor egg weight increase was offset by ad libitum feeding, by feeding a conventional diet between 15–40 weeks or by feeding a semi‐purified, high‐linoleate, maize oil‐supplemented diet at similar ME intakes from 40–68 weeks. However, the actual mean egg weights at 68 weeks of restricted or ad libitum fed birds given the SPLL diet from 15 weeks were little different to those of birds on equivalent feeding regimens and consuming greater amounts of linoleic acid.
Methyl‐S‐methionine sulphonium salt: A precursor of dimethyl sulphide in cacao
Authors: Lopez Alexander S. , Quesnel Victor C. 
Published: November 2006

AbstractChromatographic evidence is presented to show that a methyl‐S‐methionine sulphonium salt is present in fermented and dried cacao. It is extremely labile and readily decomposes to dimethyl sulphide which contributes to chocolate aroma.