bluuebunny/crossref_metadata_2025_split huggingface dataset:
Phytotoxicity due to the agricultural use of urban wastes. Germination experiments
Authors: García Carlos , Hernández Teresa , Costa Francisco , Pascual Jose A 
Published: October 2006

AbstractThe inhibitory effect on germination by the organic fraction of different urban wastes was studied in two experiments: on barley (Hordeum vulgare L cv Reinete) seeds in petri dishes and on ryegrass (Lolium perenne L cv Argo) seeds in containers. The urban wastes were mixed with a calcareous soil. Fresh sewage sludge almost totally inhibited germination of barley seeds when used as substrate; fresh municipal solid waste also inhibited germination, although to a lesser degree. Both inhibitory effects were less pronounced when the products had been composted previously. Similar results were obtained when the experiments were carried out with water extracts although overall inhibition was less. Correlation between germination indices and various parameters of the products used showed that the highest indices were obtained when the organic matter of the samples was the most stable (a smaller proportion of labile carbon, carbon extracted with Na1P2O7, carbon precipitated at pH 2 and water soluble carbon in the materials and extracts). Inhibition was greater when there were greater quantities of NH−4, polyphenols and organic acids of low molecular weight.Yields of ryegrass obtained from high doses of urban wastes (180 t ha −1) mixed with a calcareous soil were less than those of the control at the first harvest, these yields being influenced negatively by the same factors as above; at the second harvest the yields with most of the products used were higher than those of the control, probably as a result of their maturation in the soil. When the water extracts of the products were added to the soil, no significant differences from the control were noted at the first harvest.
Effect of temperature, carbon dioxide enrichment, nitrogen form and rate of nitrogen fertiliser on the yield and nitrate content of two varieties of glasshouse lettuce
Authors: Richardson Selwyn J , Hardgrave Mary 
Published: October 2006

AbstractHead weight of winter glasshouse lettuce was increased slightly by higher temperature (7°C day/4°C night and 10°C day/7°C night) and carbon dioxide enrichment (350 and 1000 μl litre−1) but, despite faster growth, plant nitrate concentration was unaffected. Addition at the lowest rate (138 kg ha−1 N) of ammonium nitrate, calcium nitrate and urea increased plant nitrate by a similar amount compared with nil fertilizer nitrogen, but addition of more fertilizer (276 kg ha−1 N) had no further effect. Urea produced a lower yield than the other two N sources. Coated controlled‐release nitrogen produced both low yields and low plant nitrate concentrations because its nitrogen release rate was too slow to keep pace with plant growth. The most effective material in terms of high yield and low plant nitrate was one containing a nitrification inhibitor within the fertiliser granules.
A biphasic extraction procedure for the simultaneous removal of elemental sulphur and sulphate from soils
Authors: O'Donnell Anthony G , He Zhenli , Syers J Keith 
Published: October 2006

AbstractA biphasic extraction system (CCl4/KH2 PO4) has been developed for the simultaneous removal of elemental sulphur (S°) and sulphate from soil. For five soils the recovery of S° (recovered as both oxidised S and residual S°) ranged from 96 to 100% at zero time of incubation. Due to incorporation into the organic fraction, recoveries decreased to 76‐88 % after 8 week's incubation. The extraction procedure can be used with either fresh or air‐dry soil and is more effective in extracting residual SdE than existing, single solvent procedures.
Analysis of low molecular weight plant phenolics by thermospray liquid chromatography/mass spectrometry
Authors: Galletti Guido C , Eagles John , Mellon F Alfred 
Published: October 2006

AbstractHigh performance liquid chromatography‐mass spectrometry using a thermospray interface and discharge ionisation has been conducted on a group of plant phenolic standards and on a wheat straw acid hydrolysate. Protonated molecules, [M + H]+, were observed for the phenolic standards and it was possible to identify several phenolic compounds in the hydrolysate. These results indicate that thermospray HPLC/MS has potential as a technique for determining the presence of useful marker compounds which are indicative of the progress of the lignification during plant growth.
The concentration of vicine and convicine in Vicia faba and some related species and their distribution within mature seeds
Authors: Griffiths D. Wynne , Ramsay Gavin 
Published: October 2006

AbstractMature seeds from a range of species from the Vicieae tribe were analysed for vicine and convicine content. Quantifiable amounts of vicine were found in all the Vicia species analysed but neither glucopyranoside was detected in Pisum or Lathyrus. The concentrations of both vicine and convicine were similar for both Vicia faba and V bithynica but in all the other Vicia species glucopyranoside concentrations were significantly lower. Seeds from three faba bean lines and one each from V narbonensis and V bithynica were dissected into their constituent seed parts and these parts analysed. Only trace quantities were found in the seed coat but concentrations of vicine ranging from 39 g kg−1 to 81 g kg−1 were detected in the radicle samples. The implications of these results in relation to the role of these compounds in the plant are discussed.
Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices
Authors: Francis I Leigh , Sefton Mark A , Williams Patrick J 
Published: October 2006

AbstractThe aroma properties of hydrolysed glycosidic precursors from Semillon, Sauvignon Blanc and Chardonnay grape juices were investigated in a neutral wine medium using sensory descriptive analysis. The glycosidic fractions were hydrolysed by acid catalysis in the presence or absence of ethanol, by glycosidase enzyme action, or by a sequence of glycosidase and acid treatments. Wines made from the Chardonnay and Semillon juices were also assessed. Sensory difference tests showed that samples from each variety for each treatment were distinct, except the hydrolysates prepared enzymically from Semillon and Chardonnay. The aroma of each acid hydrolysate was distinguishable from the neutral wine by enhanced intensity of the attributes honey, tea, lime and floral. Enzyme treatment of the glycosides from Sauvignon Blanc gave a hydrolysate with aroma properties similar to those of the corresponding acid hydrolysate, but with less intense tea, oak and honey attributes. The treatment consisting of enzyme followed by acid hydrolysis produced an artefact, apparently due to degradation of the added enzyme. Aroma attributes that characterise Chardonnay and Semillon wines were also aromas perceived in the hydrolysed precursor samples, indicating that grape precursors on hydrolysis contribute to and enhance these key aromas in the wines.
n‐3 polyunsaturated fish fatty acids in a fish‐oil‐supplemented bread
Authors: Nielsen Henning 
Published: October 2006

AbstractWhite bread enriched in n‐3 fatty acids in the form of gelatine‐coated fish oil and marketed in Denmark since 1990 under the name of ‘Omega Bread’, was found to be a reliable and significant source of higher n‐3 polyunsaturated fatty acids (with 20 and 22 C atoms). The bread from six bakeries contained 40‐55 mg per 100 g more n‐3 fatty acids. By eating 200 g daily of this bread one gets some 25‐30% of the amount of higher n‐3 polyunsaturated fatty acids present in 30 g of mixed fish. The daily ingestion of this amount of fish over a period of 20 years is known to reduce mortality from coronary heart disease by more than 50%. The supplement of n‐3 polyunsaturated fatty acids obtained by eating Omega Bread daily in place of other types of white bread is expected to reduce coronary heart disease. In addition, such an increased daily ingestion of n‐3 polyunsaturated fatty acids over a long‐term period may possibly have other beneficial health effects. It is recommended that the intake of higher n‐3 fatty acids in industrialised Western societies should be increased by more than can be obtained by a daily ration of Omega Bread. It is therefore advisable that consumption of Omega Bread is combined with an increased intake of fish and/or fish oil capsules and/or fish‐oil‐enriched substitutes for butter and margarine.
Comparison of the volatile compounds from several commercial plum cultivars
Authors: Horvat Robert J. , Chapman Glenn W. , Senter Samuel D. , Norton Joseph D. , Okie William R. , Robertson James A. 
Published: October 2006

AbstractVolatile fractions were prepared from five ripe commercial plum cultivars and one breeding line by continuous vacuum steam distillation‐hexane extraction and analyzed by capillary GC and GC‐MS. Thirty‐six compounds were identified. The eight major compounds for most cultivars were hexenal, butyl acetate, (E)‐2‐hexenal, butyl butyrate, hexyl acetate, linalool, γ‐decalactone, and γ‐dodecalactone. Minor constituents included eleven esters, two alcohols, four lactones, two terpenes, two saturated hydrocarbons, palmitic acid, three phenyl compounds and nonanal.
Protein nutrition of dairy cows receiving grass silage diets. The effects of post‐ruminal supplements of proteins and amino acids
Authors: Choung Jai‐Jun , Chamberlain David G. 
Published: October 2006

AbstractMilk production and food intake responses to abomasal infusion of proteins were examined in dairy cows receiving a basal diet of high‐quality grass silage ad libitum plus a barley‐soya supplement at 5 kg day−1 Four cows received each of the following five treatments: (i) basal diet, (ii) basal diet plus 230 g casein days−1 infused into the abomasum, (iv) basal diet plus 273 g soya‐protein isolate (SPI) day−1 infused into the abomasum, (iv) basal diet plus 273 g SPI day−1 plus methionine (MT) and tryptophan infused into the abomasum (SPI + MT), and (v) basal diet plus 273 g SPI day−1 plus a mixture of essential amino acids (AAs) infused into the abomasum (SPI + AA). The SPI + MT and SPI + AA were designed to be equivalent to the casein treatment with regard to the supply of methionine and tryptophan and all essential AAs, respectively. The cows were allocated to four columns of a 5 × 5 latin square design with 7‐day periods. All infusions increased (P < 0.01) the yields of milk and milk protein relative to the basal treatment, the values being 20.2, 22.4, 21.5, 21.9 and 21.7 kg day−1 for milk yield and 626, 725, 673, 689 and 691 g day−1 for protein yield for the basal, casein, SPI, SPI + MT and SPI + AA treatments, respectively. Casein infusion produced a higher (P <0.05) yield of milk protein than all other treatments. It is concluded that the nutritional value of a protein supplied post‐ruminally cannot be assessed solely in terms of its AA composition. The possible roles of factors such as the rate of absorption of AAs and the release of biologically active peptides during digestion are discussed.
Effects of calcium salts differing in fatty acid composition on duodenal and milk fatty acid profiles in dairy cows
Authors: Ferlay Anne , Chilliard Yves , Doreau Michel 
Published: October 2006

AbstractRuminal biohydrogenation of fatty acids (FA) was studied in vivo in relation with the fermentation pattern in the rumen and milk secretion. Calcium salts (Ca salts) of palm oil (diet 1) or rapeseed oil (diet 2) were given to dairy cows (about 650 g day−1) in a diet based on maize silage. Significant variation in propionate concentration was observed among diets. Rumen pH and total volatile fatty acids (VFA) did not change. Duodenal FA pattern was analysed throughout the day. With diets 1 and 2, linoleic acid was to a large extent biohydrogenated: calculations of ruminal biohydrogenation were equal to 63.6 and 74.0% for diets 1 and 2, respectively. No difference between diets was observed in milk production, fat and protein percentages. The percentages of stearic and octadecenoic FA in milk were higher and the percentage of palmitic acid was lower with Ca salts of rapeseed oil FA than with Ca salts of palm oil FA.
Grape, apple and pineapple juice characterisation and detection of mixtures
Authors: Dizy Marta , Martín‐Alvarez Pedro Jesus , Cabezudo María Dolores , Carmen Polo M. 
Published: October 2006

AbstractSeveral multivariate statistical methods (principal component, cluster, stepwise discriminant and multiple linear regression analysis) were applied to analytical data obtained by conventional methods and to analytical data for free amino acids, in an attempt to distinguish between grape, apple and pineapple juice. Analysis for methionine, proline, asparagine, arginine and glutamic acid made it possible to differentiate among the 34 samples of grape, apple and pineapple juices studied. Multiple linear regression analysis of computer‐simulated mixtures of grape and apple juices made it possible to detect the proportion of each fruit within the blend.
Fermentation patterns of whole banana waste liquor with four inocula
Authors: López‐Baca A. , Gómez J. 
Published: October 2006

AbstractFermentation of whole banana waste liquor was carried out under controlled microbial conditions. Four different inocula, two axenic, one mixed, and one mixed heterogeneous inoculum (cow dung) at two different ratios, 1 : 1 and 4: 1 of banana‐liquor culture medium were studied in non‐aseptic conditions. The fermentation process was evaluated by measuring sugar consumption, lactic acid, ethanol and volatile fatty acids production. The ratio 1 : 1 in two of the axenic cultures showed homolactic fermentation while the ratio 4: 1 in the axenic inocula resulted in heterolactic fermentation. In the mixed inoculum for both ratios the fermentation was heterolactic. The fermentation was homolactic for both ratios with the mixed heterogeneous inoculum. Fermentation of sugar in whole banana waste using the mixed heterogeneous inoculum appeared to be better than with either the axenic or mixed inocula because lactic acid was the main product of fermentation.
Helianthus tuberosus as an alternative forage crop for cool maritime regions: A preliminary study of the yield and nutritional quality of shoot tissues from perennial stands
Authors: Hay R K M , Offer N W 
Published: October 2006

AbstractThis paper presents the results of a preliminary investigation of the potential of the Jerusalem artichoke (Helianthus tuberosus) as a perennial forage crop for cool wet areas of northern Europe. The experimental work included a 3‐year study of crop growth and development, and a two‐season evaluation of the nutritional value of the shoot tissues for livestock. Under low‐input management, crop stands produced yields which are comparable with the potential yield of cereals or grassland in the UK. However, the ability of the crop to take up mineral nutrients from non‐fertiliser sources indicates that the success of perennial cropping would depend upon fertiliser application. The crops were free of obvious pests and diseases. Observations over two seasons indicate that the crop can be harvested during August (after tuber initiation) without incurring serious yield penalties in subsequent seasons. Digestibility studies showed that the shoot tissues had a nutritional value to the ruminant which was similar to that of good‐quality grass hay, but that the protein level was lower. Ensilage of the shoot material with molasses yielded a well‐preserved lactic silage, and intakes of silage dry matter were higher than would have been predicted for grass silages of similar composition. It was concluded that these findings justify further evaluation of the species as an alternative crop for cool wet areas.
Inhibitor activities of chickpeas (Cicer arietinum L) against bovine, pocine and human trypsin and chymotrypsin
Authors: Saini Harpal S. , Weder Jürgen K. P. , Knights Edmund J. 
Published: October 2006

AbstractTwenty‐two chickpea samples (7 genotypes, 4 desi and 3 kabuli) representing three different sites of cultivation and three years of harvest were examined for their inhibitory activities against bovine, porcine and human trypsin/chymotrypsin, and compared for their isoinhibitor patterns. No significant difference in inhibitor activity between the desi and kabuli seed types was found for any of the enzymes used, when data from different locations and years were averaged. However, some significant differences were observed between individual cultivars when compared at the same location and in the same year. Inhibitor activities against the three trypsins and three chymotrypsins were statistically different with activities against bovine (5.46 ± 1.21) > porcine (5.24 ± 1.18) > human (4.45 ± 0.93) trypsin and those against bovine (4.89 ± 1.27) < porcine (8.91 ± 2.14) < human (10.54 ± 2.50) chymotrypsin (means ± standard deviation, expressed as mg active enzyme completely inhibited per g seed meal). Levels of activity of both trypsin and chymotrypsin inhibitor were influenced by the location and year of cultivation. Isoelectric focusing yielded identical inhibitor patterns for all samples, indicating seven isoinhibitors acting against trypsin and chymotrypsin. Results are discussed in relation to nutritional significance of these inhibitors and perspectives for breeding genotypes low in protcase inhibitors.
Maturity and ripening effects on chemical and sensory properties of apple juice
Authors: Dever M C , Cliff M. , Lau O L 
Published: October 2006

AbstractThe effects of harvest maturity and ripening on the chemical composition and sensory characteristics of ‘McIntosh’ and ‘Spartan’ apple juice were evaluated. Juice was extracted from fruit harvested at seven weekly intervals beginning 3–4 weeks before commercial harvest and from fruit held in air storage (1°C) for 1 to 3 months. Internal ethylene concentration and starch index were used as maturity indices. Principal component analysis of juice data (pH. titratable acidity, organic acids, soluble solids, sugars, phenols, turbidity, and Hunterlab colour) showed a distinctive maturity effect on the characteristics of juice extracted from fruit immediately after harvest or after storage. Triangle testing showed aroma and flavour differences in both ‘McIntosh’ and ‘Spartan’ to be first discernable when ethylene was first detected (internal ethylene concentration ≥ 0.1 μl litre−1) and starch hydrolysis evident (starch index 3.0–5.0 for ‘McIntosh’, 1.5–3.0 for ‘Spartan’), or after 2–3 months of air storage. Sensory profiling of fruity aroma, total aroma, fruit flavour by mouth, sweetness, and sourness in the juices showed increased fruitiness and sweetness and decreased sourness with advancing maturity.
Measurement of firmness in carrot tissue during cooking using dynamic, static and sensory tests
Authors: Ramana Sundara V. , Wright Charles J. , Taylor Andrew J. 
Published: October 2006

AbstractThe suitability of an oscillatory shear technique to distinguish the rigidity of carrot tissue of different maturity and morphological origin has been evaluated. The rigidity was related to apparent G' (G' = shear modulus) of tissues and growing regions showed greater rigidity than mature tissue. Despite these differences in raw tissue, all samples exhibited a rapid decline in apparent G' around 55–60°C when small discs of these tissues (2 mm thick × 13 mm dia) were heated from 20 to 80°C. Force‐compression studies on carrot tissue were performed using a TA.XT2 texture analyser. Carrot discs (3 mm thick × 20.6 mm dia) showed a linear elastic region up to 37% of compression at 20°C. When discs of carrot tissue were heated in the range 20–80°C, they showed a gradual decline in modulus of elasticity (E) unlike apparent G'.Heated‐stage microscopic studies were carried out to examine the reasons for rapid changes in G' of carrot tissue during heating. As the temperature increased from 20 to 60°C, thickening of the cell wall was observed with disruption of plasma membrane and loss of cellular integrity evident around 60°C.The relationship between sensory analysis and the rheological parameters was also studied. There was a gradual decline of both the apparent G' and E values as well as the sensory score as carrots were cooked in boiling water but, after 20 min. plateau values were observed. There was a linear relationship between sensory score and apparent G' and E values (r = 0.86 to 0.93) suggesting the instrumental methods used in this investigation were able to measure the same intensity of textural characteristics as perceived by a taste panel.
Milling and breadmaking properties of wheat—triticale grain blends
Authors: Peña Roberto J. , Amaya Arnoldo 
Published: October 2006

AbstractThe milling and baking performances of wheat (Triticum aestivum L)/triticale (x Triticosecale Wittmack) grain blends (W /TCL‐GB), with 25 or 50% triticale in the blend, were determined and compared with those of the two wheat and the two tritcale composite samples included in the W /TCL‐GB. The milling performance of the W /TCL‐GB resembled the wheat more than the triticale samples; therefore, the wheat/triticale co‐milling practice appears to be a good procedure to improve the milling performance of triticale. Bread loaf volume values for the W /TCL‐GB flours were significantly higher (at 5% level) than those of the two triticales. When wheat of good breadmaking quality was used in the W /TCL‐GB, up to 50% triticale could be substituted for wheat in the GB to produce flours with acceptable breadmaking quality.
The effect of the addition of cell‐wall degrading enzymes at ensiling on the response to postruminal supplementation of protein in dairy cows receiving a silage‐based diet
Authors: Choung Jai‐Jun , Chamberlain David G. 
Published: October 2006

AbstractTwo silages were prepared from the same sward of perennial ryegrass. One was ensiled without additive and the other was ensiled with the addition of a mixture of cellulase and hemicellulase enzymes. Silage intake and milk production responses to the infusion of 230 g day−1 into the abomasum were examined in four dairy cows in a 4 × 4 latin square design experiment with 14‐day periods. The four treatments were (i)no‐additive silage without casein, (ii) no‐additive silage with casein, (iii) enzyme‐silage without casein, and (iv) enzymesilage with casein. Both silages were given ad libitum with 5 kg day−1 of a barley‐soya bean meal mixture. Casein infusion tended (0.10 < P > 0.05) to increase the intake of the no‐additive silage but the intake of the enzyme silage was unaffected. When casein was not given, the yields of milk and milk constituents were greater (P <0.05) for the enzyme‐silage than for the no‐additive control. Casein infusion increased (at least P <0.05) the yields of milk and milk protein with both silages but the increases were substantially greater with the no‐additive silage; values were for milk yield (kg day−1) 14.4 and 16.6 (no‐additive), 15.9 and 16.8 (enzyme); and for milk protein yield (g day−1) 464 and 558 (no‐additive), 499 and 566 (enzyme) for the unsupplemented and casein treatments, respectively. The amino acid profile suggested that the supply of amino acids from the small intestine was greater with the enzyme‐silage.