bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fatty acid composition of eight species of Indian marine fish
Authors: Gopakumar K. , Nair M. Rajendranathan 
Published: November 2006

AbstractTropical fish oils were found to be relatively saturated. The species examined showed wide variations in myristic acid (2 to 11.3), palmitic (20 to 35) stearic (7 to 16), C18:1 (7.9 to 24), C20:5 (1 to 11) and C22:6 (2 to 10). Mussel lipids and lipids of mullet contained very high percentages of odd numbered fatty acids.
Nutritional effects of including different levels and sources of protein in milk replacers for calves
Authors: Raven A. M. 
Published: November 2006

AbstractTwo digestibility and nitrogen balance experiments were carried out with groups of young calves given high‐fat milk replacers reconstituted with water and fed in liquid form. In the first experiment six different milk replacers with crude protein contents ranging from 12.7 up to 27.6% in the dry matter were compared, the differences in protein content being brought about by adjustments to the level of separated milk protein used in the replacers. The apparent digestibility of organic matter was very high on all the treatments and unaffected by level of protein. Although the crude protein fraction showed an increase in apparent digestibility with increase in level of protein, its true digestibility was estimated to be virtually 100% on all the treatments. Retention of nitrogen expressed as a percentage of total intake remained fairly constant for diets containing from 18.8 to 27.6% of crude protein and the weight of nitrogen retained increased with each successive increase in level of dietary protein.In the second experiment the effects of replacing half of the milk protein in a control milk replacer by different forms of animal protein were studied. The true digestibilities of the total dietary protein on the treatment containing only separated milk protein and on the other treatments containing partial substitution by dried delactosed whey, dried blood, white fish meal and meat meal were found to be 94.1, 90.9, 85.4, 91.1 and 86.6%, respectively. Their biological values were 74.7, 70.3, 69.1, 66.0 and 65.5%, respectively. A sixth treatment in which the meat meal was provided with an enzyme supplement did not effect any significant change in either digestibility or biological value. Retentions of nitrogen expressed as percentages of intake were significantly lower on all the treatments containing partial replacement of separated milk protein by the other sources of protein than on the control treatment.
Volatile constituents of horseradish roots
Authors: Gilbert J. , Nursten H. E. 
Published: November 2006

AbstractEssences of the volatile components of five samples of horseradish root, three fresh and two of dried flakes, have been prepared and examined by gas chromatography (g.c.) and combined gas chromatography‐mass spectrometry (g.c.‐m.s.). At least 17 compounds are involved. Five of these have been rigorously identified by comparison with authentic compounds, synthesised where necessary, through mass spectra and retention data and the identities of three others have been tentatively established. The compounds concerned are methyl, ethyl, isopropyl, 2‐butyl, allyl, 4‐pentenyl and 2‐phenethyl isothiocyanate and allyl thiocyanate. The constituents of the five essences were assessed semi‐quantitatively by g.c. and definite differences found. These were reinforced by examination of the headspace vapours over the coarsely grated root.Additional attention was devoted to the allyl isothiocyanate‐thiocyanate interconversion and to the odour assessment of the volatile horseradish components.
The total glutathione content of flour and its relation to the rheological properties of dough
Authors: Coventry D. R. , Carnegie P. R. , Jones I. K. 
Published: November 2006

AbstractA method has been developed for the extraction, isolation and quantitative estimation of the total glutathione content of one‐g samples of flour.Graphs are presented showing the relationships obtained between total glutathione in flour and rheological properties of the resulting dough. It is concluded that endogenous glutathione in flour is an important determinant of dough's rheological properties.
The hydrolysis of cell wall polysaccharides from freeze‐dried and oven‐dried herbage by rumen and mould carbohydrases
Authors: Jones D. I. H. , Bailey R. W. 
Published: November 2006

AbstractLittle difference was observed in the extent or rate of hydrolysis when either rumen hemicellulase or Trichoderma viride cellulase + hemicellulase were incubated with cell‐wall preparations from oven‐dried and freeze‐dried samples of ryegrass, cocksfoot or white clover, respectively. Results of rumen nylon bag experiments were essentially similar to those from the in vitro enzyme digests. Although oven drying denatured about one‐third of the protein, rendering it insoluble in hot neutral detergent, this protein did not interfere with the enzymic hydrolysis of the cell‐wall polysaccharides.
Characteristics of the appearance of meat III. Studies on the colour of meat from young bulls
Authors: MacDougall D. B. , Rhodes D. N. 
Published: November 2006

AbstractYoung bulls, reared and slaughtered commercially, were assessed for fat cover, total pigment content of the Longissimus dorsi, ultimate pH, muscle colour and subsequent colour stability after packaging. Lack of fat gave the carcasses an unfinished appearance. About one‐third of the meat was dark, principally because of high ultimate pH associated with animal behaviour and pre‐slaughter handling. In non‐dark cutting meat, instrumentally measured lightness was influenced by pigment concentration and brightness was influenced by both pigment concentration and pH. Subjective assessment of lightness described meat with a pH of ⩾ 5.9 as moderately to very dark. High pH meat remained dark when packaged for 1 week and initially was less saturated and more purple in hue.
Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. I. Quantitative fractionation of proteins
Authors: Parkinson T. L. 
Published: November 2006

AbstractProcedures developed for the fractionation and sub‐fractionation of proteins in whole egg have been applied to separated white and yolk samples and to whole egg reconstituted from them. The fractionation pattern of whole egg soluble proteins on diethylaminoethylcellulose differed from a simple combination of the corresponding patterns for white and yolk soluble proteins. All the fractions and sub‐fractions were dialysed and freeze‐dried for analysis.The main effect of mixing yolk with white appears to be the conversion of some insoluble lipoproteins to a soluble form, the bulk of which has no affinity for diethylaminoethylcellulose but can be separated by chromatography on car‐boxymethylcellulose into a number of fractions that have high lipid contents and are clearly derived from the low density fraction of yolk.
Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. II. Lipid and phosphorus contents and molecular weights of some fractions
Authors: Parkinson T. L. 
Published: November 2006

AbstractA number of the fractions and sub‐fractions isolated from the soluble proteins of whole egg have been shown to be lipoproteins of high lipid content, derived from the low density fraction of egg yolk. Determinations of phosphorus contents and molecular weights of certain other fractions were made to assist in their identification.
Separation of the proteins of egg white and egg yolk and a study of their interactions in whole egg. IV. Electrophoretic studies
Authors: Parkinson T. L. 
Published: November 2006

AbstractZone electrophoresis assisted in the identification of several of the fractions isolated from white, yolk and whole egg, and particularly in following the distribution of the ovalbumin homologues. Certain artifacts in electropherograms of ovalbumin fractions were attributed to aggregation of this substance during freeze‐drying. The ovalbumin in whole egg appears to have a slightly higher affinity for diethylaminoethylcellulose than when it is present in egg white only. Characteristics of some unidentified proteins are noted. The implications of all the findings are discussed and the susceptibility of the low density fraction of egg yolk to environmental change is emphasised.
Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilation
Authors: Anet E. F. L. J. 
Published: November 2006

AbstractAlthough less mature apples scald more readily than mature apples they do not generally produce more α‐farnesene and their increased susceptibility to scald can be attributed to a less efficient antioxidant system which is less able to prevent the autoxidation of α‐farnesene. Increased ventilation decreases the amount of α‐farnesene by evaporation, resulting in a proportional reduction in oxidation products, thus reducing scald.
Effects of interesterification and fatty acid supplementation on the digestibility of tallow in milk replacers for calves
Authors: Hamilton Rosemary K. , Raven A. M. 
Published: November 2006

AbstractThe effects of interesterification and fatty acid supplementation on the nutritive value of homogenised fats in milk replacers for calves were studied in two digestibility experiments, each of a 6 × 6 latin square design. Using a level of 20% added fat, the mean apparent digestibilities of the total dietary lipids were: butterfat, 96.5%; interesterified butterfat, 95.5%; tallow, 88.7%; interesterified tallow, 93.1%; tallow supplemented with trimyristin and triolein by interesterification, 92.3%; tallow supplemented with trimyristin and triolein by simple admixture, 89.9%. The high digestibility of butterfat is not dependent apparently on any specific non‐random distribution of its constituent fatty acids. The digestibility of the tallow was lower and interesterification just failed to give a significant improvement. The inclusion of additional myristic and oleic acids had no significant effect.Using a level of 15% added fat, the mean apparent digestibilities of the total dietary lipids were: tallow, 79.7%; interesterified tallow, 89.2%; interesterified, reduced stearic acid, tallow 87.9%; interesterified, reduced stearic acid, added butyric acid, tallow, 96.3%; interesterified, added butyric acid, tallow 94.7%; tallow admixed with tributyrin, 84.0%. The inclusion in tallow of butyric acid by a process involving interesterification resulted in substantial increases in digestibility to values similar to those obtained for butterfat and interesterified butterfat in the first experiment. The improvement was not achieved by simple admixture of tributyrin with tallow. Reduction of the stearic acid content in tallow to a level similar to that in butterfat had no significant effect on fat digestibility.The lower digestibility of tallow than of butterfat was due mainly to lower digestibility of palmitic and stearic acids and a higher percentage of the latter acid in tallow. Modifications which effected an improvement in the digestibility of tallow generally did so by improving the digestibility of these acids.
Molybdenum in black shales and the incidence of bovine hypocuprosis
Authors: Thomson I. , Thornton I. , Webb J. S. 
Published: November 2006

AbstractStream sediments were sampled systematically in nine areas totalling 1100 sq. milesThroughout this paper 1 sq. mile = 2.589 km2.
underlain in part by marine black shales ranging in age from Ordovician to Cretaceous. Regional patterns of molybdenum in the sediment were related to the underlying bedrock. Soils developed from the black shale parent material together with associated pasture herbage in eight of the areas contained above normal concentrations of molybdenum (>3 parts/million).Detailed studies in four of the areas confirmed the high molybdenum content of stream sediment, rock, soil and pasture. Examples are shown of the importance of both glacial drift and of specific soil factors such as pH in the interpretation of geochemical reconnaissance data for agriculture. Clinical hypocuprosis in cattle is already recognised over parts of two of the molybdenum‐anomalous areas. In the other two, copper deficiency disorders are not recognised but may well occur at a sub‐clinical level. It is suggested that appreciable acreages of the United Kingdom underlain by marine black shales may be enriched in molybdenum and be potentially limiting to livestock performance.
Leaf analysis as a guide to the nutrition of fruit crops IX. Effects of initial and supplementary levels of N and P on black currants (ribes nigrum L.) grown in sand culture
Authors: Bould C. , Parfitt R. I. 
Published: November 2006

AbstractA study was made, by means of a factorial sand culture experiment, of the main effects and interactions of varying initial levels of N and P and of supplementary levels of N and P applied in July, on shoot growth, blossom number, fruit set, berry weight and crop yield of black currants grown as biennials and of their relationships with leaf‐lamina nutrient concentrations. Nitrogen influenced crop yield largely through its effect on blossom number, whereas phosphorus influenced crop yield through increased shoot growth and percentage fruit set. Crop response to N was approximately linear (at adequate P levels) over the leaf‐N range 2.1 to 2.5% of N in dry matter, whereas crop response to P (at adequate N levels) was curvilinear over the leaf‐P range 0.1 to 0.3% of P in the dry matter of samples taken in August of the previous season. Additional‐N applied in July increased yield but was strongly dependent on level of initial‐P. Additional‐P increased yields at the two lower levels of initial‐P only.
Location of lipid‐soluble selenium in marine fish to the lipoproteins
Authors: Lunde Gulbrand 
Published: November 2006

AbstractIt has been established that a lipid‐soluble selenium compound is enriched in high molecular weight (m.w. ≥5000) extracts from fish. The selenium compound is also enriched in oil extracted from fish by a mixture of non‐polar and polar organic solvents (hexane‐isopropanol) as compared to the oil extracted with non‐polar solvents (hexane) only. When raw fish material is stored it gradually deteriorates and the selenium content in oil produced by boiling of the raw fish material, increases with time. The results indicate that at least part of the lipid‐soluble selenium is bound as a lipoprotein.
Studies on chicken actomyosin I. Effect of storage on muscle enzymic and physico‐chemical properties
Authors: Jones J. M. 
Published: November 2006

AbstractExperiments were conducted to study the effect of storing broiler chicken muscle at 25°C on certain properties of actomyosin of the pectoralis major.Storage for 3 h or more resulted in the Mg2+‐activated ATPase of actomyosin becoming less sensitive to inhibition by increasing concentrations of KCl and in an increased rate of superprecipitation of the complex. The analytical ultra‐centrifuge pattern of the actomyosin of stored muscle differed from that of fresh muscle. Some evidence was obtained for the observed changes being partly dependent upon the pH of the muscle used as the source of actomyosin.
Effect of a varied potassium nutrition on the uptake and incorporation of labelled nitrate by young tobacco plants (Nicotiana tabacum L.)
Authors: Koch Klaus , Mengel Konrad 
Published: November 2006

AbstractIn young tobacco plants the N turnover was studied with labelled N in relation to the K nutritional status of the plants.Plants well supplied with K showed a higher percentage of labelled N in the nitrate fraction and in the protein fraction compared with the plants of lower K status. In the latter, however, the percentage of labelled N in the soluble amino‐acid fraction was higher. The experimental data support the assumption that K particularly favours the incorporation of amino acids into proteins.
Influence of nitrogen source on the synthesis of fat from sucrose by Aspergillus terreus, Aspergillus ochraceus, Cladosporium fulvum, Cladosporium herbarum and Penicillium gladioli
Authors: Singh Jagjit , Sood Madan Gopal 
Published: November 2006

AbstractThe influence of ammonium nitrate, ammonium sulphate, ammonium chloride, sodium nitrate, potassium nitrate and urea as nitrogen sources on the synthesis of fat by Aspergillus terreus, Aspergillus ochraceus, Cladosporium fulvum, Cladosporium herbarum and Penicillium gladioli has been studied. Sodium nitrate has proved to be the best source of nitrogen for production of fat by A. terreus, C. herbarum and C. fulvum where the highest yields obtained were of fat contents in the felt of 51.0, 29.2 and 23.5 %, respectively. In the case of A. ochraceus the highest yield of fat was obtained with urea as nitrogen source giving a fat content in the mycelium of 47.5%. The highest yield of fat by P. gladioli was obtained using ammonium nitrate, giving a fat content of 31.0%.
Changes in the ethanol‐insoluble material of tea leaves (Camellia sinensis L.) during maturation
Authors: Selvendran R. R. , Perera B. P. M. , Selvendran S. 
Published: November 2006

AbstractThe ethanol‐insoluble material (e.i.m.) of immature and mature tea leaves was fractionated into hot‐water‐soluble polysaccharides and proteins, ammonium oxalate‐soluble pectic acid, hemicelluloses A and B and α‐cellulose, by successive extraction with hot water, ammonium oxalate, sodium hypochlorite and cold alkali. The final residue was termed α‐cellulose. The hot‐water extract and the hot‐water‐insoluble residue were found to contain appreciable quantities of protein nitrogen. Each fraction was hydrolysed and the mixture of sugars was separated on paper chromatograms and estimated. It appeared that each stage of the extraction procedure removed from the e.i.m. a complex mixture of polysaccharides. The sugars produced on hydrolysis of the arbitrary fractions from immature and mature leaves were qualitatively similar, although there were quantitative differences and were glucose, galactose, xylose, arabinose, rhamnose, galacturonic acid and an unidentified uronic acid. Maturation was mainly accompanied by an increase in the content of lignin, hemicelluloses and α‐cellulose.
Fungal lipids. I. Effect of different nitrogen sources on the chemical composition
Authors: Bhatia I. S. , Raheja R. K. , Chahal D. S. 
Published: November 2006

AbstractThe effect of three nitrogen sources on the chemical composition of seven fungi, namely: Aspergillus niger, A. luchuensis, Penicillium crustosum, Alternaria tenuis, Rhizoctonia solani, Mucor sp. and Pythium irregulare has been studied. The various fungi showed a great variation with respect to lipid percentage and total lipid content. Lipid content varied from 3.2 to 41.5%. Non‐polar lipids were comprised of monoglycerides, diglycerides, free sterols, free fatty acids and triglycerides. The quantitative make‐up of the non‐polar lipid varied with different nitrogen sources. Palmitic, stearic, oleic and linoleic acids were the major fatty acids while lauric, myristic, palmitoleic, linoleic and arachidic were the minor ones. The fatty acid composition was dramatically changed by changing the nitrogen source. Since different fungi responded differently to changes in nitrogen source, no generalisation could be made.Two‐dimensional thin‐layer chromatography of the polar lipid fraction of these fungi revealed the presence of a maximum of fifteen spots. Phosphatidyl choline, phosphatidyl ethanolamine and phosphatidyl inositol were the major spots while lysophosphatidyl choline, lysophosphatidyl ethanolamine and phosphatidyl glycerol were present in smaller quantities. In comparison to phospholipids, glycolipids (except sterol glycoside) were present in relatively lower concentration. Pythium irregulare was very characteristic in having no glycolipids at all.
Influence of dietary fish meal on egg fatty acid composition
Authors: Navarro J. G. , Saavedra J. C. , Borie F. B. , Caiozzi M. M. 
Published: November 2006

AbstractChanges in the fatty acid composition of egg‐yolk fat of hens fed diets with increasing fish meal content are studied by total fatty acid analysis. The fatty acid composition of the major lipid fractions in egg‐yolk fat after feeding a high‐level fish meal diet was determined by a combination of thin layer chromatography (t.l.c.) and gas‐liquid chromatography (g.l.c.) The changes produced show a fatty acid pattern similar to those of the diets themselves. Long‐chain polyunsaturated fatty acids are deposited preferentially in the phospholipids, reaching the highest concentration in cephalin and lecithin.
Feasibility of the use of chilean nitrate as a nitrogen source for the growth of Chlorella pyrenoidosa
Authors: Rex Astrid , Romero Alejandro 
Published: November 2006

AbstractPotassic Chilean nitrate, a cheap natural product of northern Chile, was found to support the growth of the unicellular green alga Chlorella pyrenoidosa, a possible sheep fodder supplement in this region. Comparisons with conventional media containing urea or KNO3 were favourable.
Studies on sulphur nutrition, flavour and allyl isothiocyanate formation in Brassica juncea (L.) coss. and czern. (brown mustard)
Authors: Freeman G. G. , Mossadeghi N. 
Published: November 2006

AbstractThe effect of sulphate nutrition on vegetative growth of Brassica juncea and on flavour and allyl isothiocyanate development in the seeds has been investigated using plants grown in sand culture in a glasshouse at six concentrations of sulphate in the nutrient medium. Allyl isothiocyanate was determined by the volumetric method of Raquet and the conclusions were confirmed by a semi‐quantitative gas‐chromatographic method. Mean fresh and dry weight of plant tops initially increased steeply with increase of sulphate concentration in the nutrient medium to 0.25 mequiv./l and thereafter tended to increase to an asymptotic maximum. Allyl isothiocyanate content of the seeds showed a similar response to changes in levels of sulphate nutrition. The flavour strength of the seeds also increased with increase of their sulphur content. There were highly significant correlation coefficients between total sulphur concentration in the seeds and their allyl isothiocyanate contents. Possible practical consequences of these observations in the mustard industry are briefly discussed.
Palm‐wine yeasts from parts of Nigeria
Authors: Okafor Nduka 
Published: November 2006

AbstractSeventeen yeasts were isolated from samples of palm wine fermented from the sap of Elaeis sp. (9) and from the sap of Raphia sp. (8) in widely different localities in Nigeria. Twelve of the yeasts belonged to the genus Saccharomyces, four were Candida sp. and one was an Endomycopsis sp. The distribution of the yeasts did not appear to depend on the sap which was fermented or on locality. The implication of the findings with respect to palm‐wine fermentation studies is emphasised.
Effect of caffeic and p‐coumaric acids on indole‐3‐acetic acid catabolism
Authors: Tafuri F. , Businelli M. , Scarponi L. 
Published: November 2006

AbstractCaffeic acid acts as an inhibitor of the indole‐3‐acetic acid (IAA)‐oxidising system and produces a large increase in the endogenous level of bound IAA extracted from Lens roots. On the contrary p‐coumaric acid acts as an activator. The conversion by phenolase of p‐coumaric acid to caffeic acid in the plant kingdom could play an important role in the in vivo regulation of IAA oxidase. IAA determination was carried out by gas chromatography (g.c.) of an ethanolic extract from the roots.