bluuebunny/crossref_metadata_2025_split huggingface dataset:
The biological effects of food additives. I.—Nisin
Authors: Frazer A. C. , Sharratt M. , Hickman J. R. 
Published: November 2006

AbstractNisin has been administered to rats at three dosage levels in cheese, in which it had been prepared in situ, and at two dosage levels as the commercial product (Meganisin) added to a basal diet.The effects of nisin have been assessed by examining the rate of body‐weight gain, the food intake, the reproductive performance, survival of young, the haematological picture, organ weights, mortality rate and gross and microscopical appearance of the organs. In addition, gastrointestinal, renal and hepatic functions have been studied.Special attention has been paid to possible antimetabolic and nephrotoxic actions of nisin. The sensitising action of nisin has been investigated in the guinea‐pig.Although nisin appeared to depress growth rate of male rats in one test at only 14 times the possible human dosage level, normal growth was found in other tests at 1400 times this dosage level. Depression of growth rate was associated with reduced food intake. There was no other consistently significant finding and it has been concluded that nisin is a safe substance for use in food at the level of treatment proposed.
Growth‐regulating properties of deuterated 2,4‐dichlorophenoxyacetic acid
Authors: Smith Margaret S. 
Published: November 2006

AbstractThe preparation of side‐chain deuterated 2,4‐dichlorophenoxyacetic acid (2,4‐D) is described. The growth‐regulating properties of the product, examined by three methods, were similar to those of 2,4‐D.
Disulphide groups in flour proteins
Authors: Axford D. W. E. , Campbell J. D. , Elton G. A. H. 
Published: November 2006

AbstractThere is an inverse relation between the ‐SS‐ value and the protein content of flour from single varieties or a mixed grist, and the values (per 1000 N atoms) are constant in various air‐classified flour fractions regardless of their protein content. The ‐SH values are small and show no systematic variation with protein content.
The lysine content of bread supplemented with soya flour, wheat gluten, dry yeast and wheat germ
Authors: Pomeranz Y. 
Published: November 2006

AbstractThe Iysine content of three commercially milled and six experimentally milled flours was determined microbiologically. High‐extraction flours contained higher lysine contents than did white flours. No significant correlation was found between protein content and lysine concentration in the protein. A small loss of lysine in the bread crumb occurred during the baking process. The levels of protein and of lysine in breads containing 1, 3, 5 and 10%, respectively, of any one of four protein concentrates (soya flour, gluten, yeast or germ) were determined. It is proposed to characterise protein‐enriched breads according to their protein and lysine contents, instead of designating them by level of supplement added.
Plant lipids. III.—Phosphatidic acid and phosphatidylinositol in cereal grains
Authors: Aylward F. , Showler A. J. 
Published: November 2006

AbstractPhosphatidic acids and phosphatidylinositols have been isolated from the lipids of barley, oats and rye. The fatty‐acid composition of the fractions has been studied by gas‐liquid chromatography, and analyses obtained are compared with those for corresponding cereal oils as extracted by normal methods.A serine‐containing phospholipid with properties similar to those of the phosphatidic acids has been found in cereal lipids, but its precise composition has not yet been determined.
Lead in some food crops and trees
Authors: Warren H. V. , Delavault R. E. 
Published: November 2006

AbstractThe ‘normal’ lead content of oven‐dried foods is 0.1‐1.0 p.p.m., but it is lower in potatoes. Values in plants grown in soils with high lead content or when subject to atmospheric pollution (automobile exhausts) may be ten times higher than those quoted.
Determination of the surface waxy substances of grapes
Authors: Dudman W. F. , Grncarevic M. 
Published: November 2006

AbstractTwo quantitative methods for the determination of waxy substances on the surfaces of grapes are compared. These methods applied to the varieties of grapes used for drying in Australia gave the following results for total extractable waxy substances (μg./sq. cm.): sultanas 125‐140, currants 111, gordos 178, Waltham Cross 107.
Enzymic activity at low moisture levels and its relation to deterioration in freeze‐dried foods
Authors: Matheson N. A. 
Published: November 2006

AbstractLoss of glycogen occurred in two different model systems containing enzymes from meat, when they were stored at humidities comparable to those of freeze‐dried foods. The losses were much greater in experimental samples than in controls in which the meat extract was either boiled or absent. The fall in glycogen is attributed to enzymic activity which seems to persist at 3% moisture content and perhaps even lower. Enzymic activity at such moisture levels could explain the sensitivity of raw freeze‐dried foodstuffs to moisture level during storage and the insensitivity of precooked freeze‐dried products.
Thioctic acid in wheat flour
Authors: Morrison W. R. , Coussin B. R. 
Published: November 2006

AbstractThe presence of thioctic acid in wheat flour has been confirmed and a concentrated extract, which, however, contains impurities, has been prepared. The acid was identified by its ultra‐violet absorption maximum at 320‐328 mμ, whereas in the absence of impurities its absorption maximum is at 334 mμ. Thioctic acid was also identified as its methyl ester by gas chromatography. Comparisons were made on its distribution in the mill streams of a wheat sample.
Species differences observed in the sarco‐plasmic proteins of mammalian muscle
Authors: Giles B. G. 
Published: November 2006

AbstractStarch gel electrophoresis has been used to separate the proteins of muscle sarcoplasm (water‐soluble proteins). Distinct species differences have been observed between the proteins of pork, beef, veal, mutton and lamb and rabbit. The species can be identified as a result of these differences.
Detection and estimation of oestrogenic constituents in red clover
Authors: Wong E. 
Published: November 2006

AbstractA two‐dimensional paper chromatographic method has been used for the separation and detection of all the known oestrogenic isoflavones and coumestrol in red clover. The presence of other isoflavone components in red clover is suggested. The concentrations of the individual oestrogenic constituents were determined by spectrophotometric measurement after separation by paper chromatography. Biochanin A has been found to be the predominant oestrogen in red clover, while formononetin (the other major isoflavone) is inactive.
Non‐protein‐nitrogen in wheat flour doughs
Authors: Lee J. W. 
Published: November 2006

AbstractWhen unyeasted wheat flour doughs were incubated for 14 h. at 303°, the dialysable nitrogen level rose from 19.4 to 35.7 mg./100 g. of flour. Concurrent increases in amino‐peptide and ammonia nitrogen were also observed. The addition of antibiotics to yeastless doughs markedly changed the pattern of the distribution of non‐protein‐nitrogen on incubation. It is believed that much of the increase in free ammonia on incubation arises from changes induced in the gluten proteins.
Proteolytic activity of leaf extracts
Authors: Singh N. 
Published: November 2006

AbstractThe autolysis of proteins in leaf extracts and the proteolytic activity of crude preparations from such extracts against casein, as added substrate, was studied. If the proteins are not precipitated soon after preparation of extracts, they autolyse, and the loss from autolysis is directly related to the temperature and to the interval between preparing the extract and precipitating proteins. The advantages of the use of the NPN‐increment over other methods as ail index of protein hydrolysis are discussed. This method was used to study the proteolytic activity of leaf extracts from eleven plant species with no latex. Leaf proteases from these plants form a homogeneous group with low activity per g. of protein‐N, and evidence is given suggesting that they belong to the SH‐group of enzymes with optimum pH between 5.2 and 5.7. Protease activity per g. of protein N increases in the leaves of wheat during the transformation of the shoot apex from vegetative into reproductive state.
Physical conditions in cultivated soils
Authors: Pizer N. H. 
Published: November 2006

AbstractAn account is given of physical conditions that have been found in the profiles of cultivated soils in the eastern region. The origin of some of them is discussed. Many are of pedological origin, others result from cultivation. The origin and causes of adverse physical conditions, e.g., slaked structures, drainage patterns and pans, should be understood and treatment based on them. Cultivations, generally, should be related to soil conditions and the changes that are likely to occur in soil structures during the growth of crops.
The glyceride structure of erythrina indica seed fat
Authors: Kartha A. R. S. , Narayanan R. 
Published: November 2006

AbstractThe glyceride structure of a specimen of Erythrina indica seed fat was studied by azelao‐glyceride analysis techniques. The saturated acids amounted to 34 mol.‐% and no trisaturated glycerides could be detected. The triglycerides were composed of disaturated 27.1, monosaturated 48.3 and triunsaturated glycerides 24.6 mol.‐% as against 28.8, 44.4 and 26‐8%, respectively, required according to the Glyceride Type Distribution rule.
Effect of drying temperature in the accelerated freeze‐drying of pork
Authors: Aitken A. , Casey J. C. , Penny I. F. , Voyle C. A. 
Published: November 2006

AbstractThe effect of plate temperature on pork psoas muscle dried by the Accelerated Freeze‐Drying process has been studied. Plate temperatures above 60° had an adverse effect on the organoleptic and reconstitution properties of the meat. Higher plate temperatures also caused a loss in solubility of water soluble proteins and a loss in activity of phosphorylase and ATP‐ase.
Interpretation of the spectra of meat pigments. II.—Cured meats. The mechanism of colour fading
Authors: Tarladgis B. G. 
Published: November 2006

AbstractSpectral studies carried out indicate that the pigment of the cooked cured meats and that of the denatured nitric oxide haemoglobin is a low‐spin ferrous‐porphyrin co‐ordination complex. The spectra of the nitric oxide haemochrome prepared from haemin, derived from cured meat, and that of the acetone extract of the same cured meat give strong evidence that both co‐ordination positions of the iron ion in these compounds are occupied by nitric oxide and that globin is not associated with the molecule. Further evidence is presented by electron paramagnetic resonance studies, which show that the acetone extract of the cured meat pigment is diamagnetic.The pigment of the fresh cured meats and that of the nitric oxide haemoglobin are identical. They are low‐spin ferrous‐porphyrin co‐ordination complexes, but the one coordination position of the iron in these compounds is occupied by globin and the other by nitric oxide.A mechanism of the fading of the cured meat colour is presented, as well as theoretical considerations for the preparation of cured meats with stable colour.
Plant lipids. IV.—The Glycerides and Phosphatides in Cereal Grains
Authors: Aylward F. , Showler A. J. 
Published: November 2006

AbstractThe lipids of barley, oats and rye have been extracted with ether‐ethanol mixtures and separated by precipitation with acetone into glyceride and phosphatide fractions. The phosphatide has been further fractionated into ethanol‐soluble (lecithin) and ethanoi‐insoluble portions.The fatty acid composition of total lipid, glyceride and the two purified phosphatide fractions has been determined by gas‐liquid chromatography‐, and the structure of the phosphatides has been examined by paper chromatography and by other analytical methods. Palmitic was the predominantly saturated and linoleic and oleic acids the principal un‐saturated acids found. Linoleic acid accounted usually for more than half the total fatty acid content of the extracted oils and fractions examincd.
Fundamental studies on dough with the brabender extensograph. II.—Determination of the apparent elastic modulus and coefficient of viscosity of wheat flour dough
Authors: Muller H. G. , Williams Mary V. , Eggitt P. W. Russell , Coppock J. B. M. 
Published: November 2006

AbstractA new technique, based on an earlier calibration of the Brabender Extensograph, has been developed which allows the apparent coefficient of viscosity and the elastic modulus of dough to be obtained under a constant rate of strain. The results are discussed in relation to those given in the literature. The elastic modulus appears to be affected by test conditions to a far lesser extent than is the coefficient of viscosity. The new Extensograph method does not lend itself to the routine examination of flour properties because the evaluation of the results is laborious. Nevertheless it is of importance as a technique in studying, for example, the effect of oxidative flour treatment on the fundamental properties of dough behaviour and the biochemistry of the protein linkages involved.
Electrophoretic analysis of flour proteins I.—‚salt‐soluble’︁ proteins
Authors: Kelley J. J. , Koenig V. L. 
Published: November 2006

AbstractExtracts of a soft wheat patent flour have been examined with moving‐boundary electrophoresis. The six buffers investigated produced different distribution patterns, all with satisfactory enantiography. Veronal buffer, pH 8.6, T/2 0.1, was the most useful, showing at least nine components when 0.1M‐sodium chloride was the extractant, while phosphate buffer, pH 3.2, T/2 0.05, was the least satisfactory, yielding only three general electrophoretic regions. Flour was extracted with solutions of varying pH and ionic strength and the extracts electrophoretically analysed in veronal buffer. Nearly all the components observed in the 0.1M‐sodium chloride extract were present, at least to some extent, in all the other extracts. Extraction and electrophoretic analysis in acetate buffer disclosed differences in component distribution when compared with the 0.1M‐sodium chloride extract. No significant differences were observed in a similar study with borate buffer. An extract of a defatted flour differed slightly in its distribution pattern from an extract of an intact flour.
An improved method for the determination of nitrogen in plant material using a stable nessler reagent
Authors: Hill‐Cottingham D. G. , Wagner Susan A. 
Published: November 2006

AbstractAn improved method is described for the determination of 0‐200 μg. of nitrogen in plant material by the direct nesslerisation of Kjeldahl digests. Standard reaction conditions are ensured by neutralising each aliquot before colour development. Results obtained from a variety of plant materials show that the proposed method compares well in accuracy with a standard distillation procedure.
Mineral supplements for sheep
Authors: Hemingway R. G. 
Published: November 2006

AbstractThe chemical composition of 12 commercial mineral supplements specially designed for sheep by 10 manufacturers are detailed together with the amounts of each element provided by a daily consumption of 15 g. All the supplements would provide at least 50% of the calcium requirement of a pregnant or lactating ewe. Similarly, most of the mixtures would supply 15–35% of the total desirable phosphorus intake but one provided only 6% and two would give about 45% of the daily requirement. None of the supplements generally manufactured for sheep contain adequate prophylactic amounts of magnesium for prevention of hypomagnesaemia, but the cattle supplements which are normally recommended by the respective firms would do so if used at the correct rates. All the supplements provided fully adequate amounts of cobalt, but three of the materials would have insufficient copper to prevent swayback. It is considered that there is an adequate safety margin against copper poisoning for all the supplements if fed in controlled amounts for restricted periods.
Influence of chelating agents on the concentration of some nutrients for plants growing in soil under acid and under alkaline conditions
Authors: Abdulla I. , Smith M. S. 
Published: November 2006

AbstractSix chelating agents were applied regularly in solution to cabbage plants and to wheat plants growing in an acid and in an alkaline soil. The contents of iron, manganese, copper, zinc, calcium, magnesium and phosphorus were determined in the dry matter of the plants at several stages of growth and the results were examined statistically. On the alkaline soil, chelate treatments led to increased concentration of most of the nutrients determined, low manganese contents were recorded when the iron content was large. Under acid conditions the iron and manganese contents of all plants was increased by chelate treatment of the soil. The influence on the remaining nutrients was variable.The chelating agents were resistant to nitrification in soil under conditions favourable to this process.
Anion exchange in roots
Authors: Peterburgskiĩ A. V. , Nelubova G. L. 
Published: November 2006

AbstractPiper's method for the determination of anion‐exchange capacity of soils is modified for use with roots of seedlings. The phosphate adsorbed from ammonium phosphate solution is extracted with alkali and determined colorimetrically. In quadruplicate tests the error was usually 1–3%, but occasionally up to 7%. A few results are given for roots of seedlings of oats, peas, barley, sunflower and maize.
Availability of soil and fertiliser phosphates to growing crops
Authors: McConaghy S. , Stewart J. W. B. 
Published: November 2006

AbstractResults are presented of two groups of experiments involving radish and ryegrass crops in different soil types in the greenhouse.Several extractants were used to assess the ‘plant available’ phosphate contents of soils. Results by the Olsen bicarbonate and Egnér type extractants correlated well with phosphate uptake by the crops, although Egnér values had previously been found not to correlate well with yields of dry matter when results for basaltic soils were included. Phosphate contents of water extracts classified the soils in much the same order as Olsen soil‐P values. Total phosphate uptake was highly correlated with the percentage phosphate saturation of the soils. Phosphate uptake was also highly correlated with the ‘isotopic dilution factor’.The effect of fertiliser phosphate on the uptake of fertiliser P at two levels was studied in three soils using 32P also at two levels. Radioactive phosphate had no effect on total phosphate content of ryegrass but at the highest level (100μC of 32P/pot) it significantly reduced the uptake of fertiliser phosphate.The L value of the soils was increased significantly both by increasing phosphate fertiliser and by increasing the level of 32P incorporated in the fertiliser, although the utilisation of soil phosphate was increased in only one soil—the basalt soil—by the application of phosphate fertiliser. L values of the same order were obtained for two soils which differed noticeably in their capacity to supply phosphate for ryegrass growth.
Leaf analysis as a guide to the nutrition of fruit crops. II.—distribution of total N, P, K, Ca and Mg in the laminae and petioles of raspberry (Rubus idaeus L.) as influenced soil treatments
Authors: Bould C. , Bradfield E. G. , Clarke G. M. 
Published: November 2006

AbstractA study has been made of the concentrations of the major nutrient elements in the leaves and petioles from non‐fruiting raspberry canes, in relation to position on the cane and to manurial treatment. Laminae have a higher nitrogen concentration, and are more sensitive to nitrogen supply, than petioles; the lower‐third position best reflects soil nitrogen treatment. Laminae and petioles, from any position on the cane, reflect soil potassium treatment. The petiole is more sensitive to changes in potassium supply than is the lamina, but the values are more variable. Phosphorus concentration in the lamina is significantly greater than that in the petiole for all treatments, but in the absence of any response to soil phosphate it is not possible to decide which organ best reflects phosphorus supply. Calcium and magnesium increase basipetally.
INSTABILITY IN POTABLE SPIRITS. II.—rum and brandy
Authors: Warwicker L. A. 
Published: November 2006

AbstractInstability in rum and brandy is partly inherent, partly caused by contamination during maturation, and partly due to bad filtration techniques. Instability occurs as deposition with metallic contamination and alteration of the pH to critical values. It is distinct from the formation of inks. Chill‐proofing is not sufficient in itself to provide a stable product if sufficient contamination occurs afterwards. Ion‐exchange in the H+ form removes an instability factor. The presence of amino‐acids in the hydrolysis products of the deposit, but not in the unhydrolysed deposit, suggests that it contains protein.
Instability in potable spirits. III.—gin and vodka
Authors: Warwicker L. A. 
Published: November 2006

AbstractFor good quality gin and vodka a ‘clean’ spirit is essential. Prolonged contact with a number of metals, or contamination with metallic salts, is to be avoided. There is no critical pH for the formation of a deposit as in other potable spirits. The deposit formed in vodka is calcium carbonate, but deposits of calcium and magnesium sulphate and magnesium carbonate are also possible. The solubility of calcium carbonate in different concentrations of alcohol is compared with values for Russian vodka and the effect of large concentrations of other ions is considered. The use of demineralised water is recommended for both gin and vodka. Where this is not possible, careful monitoring of softened water is essential.
The magnesium contents of soils and crops
Authors: Reith J. W. S. 
Published: November 2006

AbstractPreliminary work shows that under 20% of soils in the northern half of Scotland contain less than 3.1 mg. of Mg per 100 g. Very similar amounts are extracted by 2.5% acetic acid and ammonium acetate. Experiments comparing a range of sources of Mg measure effects on the Mg contents of crops and determine the level in the soil at which crop yield responses can be expected. The readily soluble Mg content in the soil is likely to be below 3 mg. of Mg per 100 g. of soil before any yield response can be expected.Normal fertiliser dressings have very little effect on the percentage of Mg in cereals, potatoes and swedes, but crops grown on different soils can show large variations. Dressings of K required to maintain yields of grassland herbage have very little influence on its Mg content. There is a marked seasonal increase in the percentage of this element in the grasses separated from regularly cut mixed herbage but practically none in the clovers. The range of Mg contents of herbage and soil samples are similar for each one of five soil types. Mg contents of herbage and of soil samples are poorly correlated, but the relationship is generally better with clover than with ryegrass. For slightly acid mineral soils a tentative minimum value of 16 mg. of Mg per 100 g. of soil is suggested for the level required to ensure that the herbage content of Mg is near the maximum.
Effect of storage temperature and moisture content on the germinative energy of malting barley, with particular reference to high temperature
Authors: Burges H. D. , Edwards D. M. , Burrell N. J. , Cammell M. E. 
Published: November 2006

AbstractThe germinative energy of malting barley was determined after storage at two moisture contents, 12.8 and 13.3%, at three constant temperatures between 32 and 40°. The results link up well with other work at lower temperatures. When plotted against storage temperature and moisture content, the storage times during which germination falls to 95% form almost straight lines between 10 and 35°. Above 35°, a greater increase in the rate of deterioration is shown.