bluuebunny/crossref_metadata_2025_split huggingface dataset:
Choline, ergosterol and tocopherol content of some norwegian lichens
Authors: Dasilva E. J. , Jensen A. 
Published: November 2006

Abstract21 species of common Norwegian lichens were investigated for their content of choline, ergosterol and tocopherols. The choline content varied 20‐fold between species, but most lichens were good sources of choline. Law but significant concentrations of ergosterol were found in many of the samples, indicating the value of these plants as a reserve of vitamin D. a‐Tocopherol was the only member of the vitamin E group detected in the lichens. The contents were higher than those found in blue‐green algae, the phycobionts of many lichens.A new technique for the determination of ergosterol, based on chromatography on alumina‐containing paper, was developed.
Observations on the chemical composition and toxicity of ratfish (Chimaera monstrosa)
Authors: Hardy R. , Mackie P. R. 
Published: November 2006

AbstractThe lipid content and composition of the raffish has been determined. The o‐trisubstituted glycerols proved to be similar in composition to those of the Pacific species, Hydrolagus colliei (Lay & Bennett), containing, however, a larger proportion of polyunsaturated acids. The phospholipids were more saturated than is normally the case with marine lipids.The reported toxicity has also been examined in view of the possibility that substantial quantities of ratfish may be present in some catches for fishmeal. The fish was found to be non‐toxic after varying periods of iced storage, the flesh being pleasant to eat. The trimethyhmine oxide, protein and free amino acid content and composition are also given.
Cubing the diet of the growing pig: Some effects on nutritive value of temperature, pressure and physical form
Authors: Lawrence T. L. J. 
Published: November 2006

AbstractDigestibility and nitrogen balance studies were conducted with growing pigs to investigate the effects of hot cubing (steam heating at 58°C),cold cubing (no steam heating) and steam heating alone (at 58°C) to give a ‘hot’ meal on the nutritive value of a diet. The ordinary ‘cold’ meal form was the control for the experiment and the effects of regrinding both the hot and cold cubed diets before feeding were also studied. Overall, cubing improved digestibility compared with the ordinary meal (control). The steam‐heated meal was also inferior to the cubed diets and similar to the control diet. The cold cubing process gave the best results and compared with the control diet gave a diet containing 6 ∼ 6 % more digestible energy per unit weight of dietary dry matter. Regrinding the cubes gave variable results but, in the case of the cold cubed diet, significantly reduced digestible energy content. Nitrogen retention was significantly better for the cold cubed diet and for this diet in the re‐ground form than for hot cubed diet. The metabolisable energy as a percentage of the digestible energy was similar for all diets and the differences between processing treatments in metabolisable energy content were of a similar order to the differences in digestible energy content.
Rolled barley for the bacon pig: Some effects on performance of grain moisture content and feeding method
Authors: Lawrence T. L. J. 
Published: November 2006

AbstractIn growth and digestibility experiments, rolled barleys of 14·2, 18·0 and 21·5% moisture content (the two latter barleys having had a propionic acid‐based preservative added) were fed to bacon pigs with either the protein, vitamin and mineral supplements mixed to form a complete diet or added to the barley in the feeding trough without mixing. There were no significant differences between these two methods of feeding in terms of digestibility, growth rate and conversion efficiency. The diets based on the 18·0 and 21·5% moisture barleys contained higher percentages of larger sized particles than the other diet, but gave significantly better growth rates and efficiencies of conversion and thicker backfat deposits. The results from the digestibility experiments did not show that these results were necessarily caused by differences in digestibility.
Effect of arachis oil on the conservation of heavily wilted herbage ensiled in plastic containers: II.‐Fate of the arachis oil and its effect on the rumen volatile fatty acids of sheep
Authors: Jackson N. , Anderson B. K. 
Published: November 2006

AbstractArachis oil was added to heavily wilted ryegrass at a mean level of 4 · 16 % of the total ensiled dry matter. Gas‐liquid chromatography of the lipid extract was used to investigate possible chemical changes in the ensiled oil. The data obtained suggest that little degradation of the acids occurred. The percentage of linolenic acid increased and this was accompanied by a decrease in the percentage of linoleic acid and oleic acid. The presence of the oil decreased the volatile fatty acid content of the silage. There were no significant differences in the pH or the proportion of volatile fatty acids present in the rumen liquor of sheep fed the oil‐treated silage compared with those in the rumen liquor of sheep fed control silage.
Volumetric determination of p‐hydroxybenzyl isothiocyanate in sinalbin (p‐hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L)
Authors: Raghavan B. , Shankaranarayana M. L. , Nagalakshmi S. , Natarajan C. P. 
Published: November 2006

Abstractp‐Hydroxybenzyl isothiocyanate is the constituent responsible for both flavour and aroma in white mustard. This isothiocyanate is not present in the free state as such but is produced as a result of hydrolysis of sinalbin present in the mustard. A survey of the existing methods showed the lack of a specific, quick and a reliable method for the estimation of p‐hydroxybenzyl isothiocyanate. A titrimetric method has been developed which is based on the quantitative conversion of p‐hydroxybenzyl isothiocyanate into thiocyanate. The thiocyanate is then determined iodometrically after conversion to cyanogen bromide. The method is applicable to pure sinalbin, white mustard and also to mixed mustard flour consisting of black and white mustard.
Studies on the processing and properties of soymilk: II.—Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations
Authors: Wallace G. M. , Bannatyne W. R. , Khaleque A. 
Published: November 2006

AbstractSoymilks prepared from beans which had been soaked either in water or 0.4 M sodium carbonate solution for 24 h as a pretreatment were subjected to heat treatment under different conditions for varying lengths of time, to destroy the trypsin inhibitor activity. The rate of inactivation oftrypsia inhibitor in soy milks prepared from carbonate presoaked beans was faster than that of the water presoaked preparation when processed at 98°C and this effect was primarily associated with the change that occurred in the pH of the former system; The effect of alkaline pH's at 98°C on the inactivation of trypsin inhibitor was examined and it was found that the rate of inactivation was changed from zero order at pff 6.8 to first‐order kinetics at pH 9.9. Regression equation relating pH of the system and time of heating at 98°C for 100% destruction of the inhibitor activity is presented. This effect of pretreatment was eliminated when both milks were processed at 115°C in cans because of the constancy of pH under these conditions. The influence of heat processing conditions on the enzymic digestibility of proteins in both soymilks was also studied. The pepsin digestion showed no significant differences between milks prepared from the water and the carbonate presoaked soybeans, and was highest in milks which had not been heat treated. With trypsin the digestibility increased with the degree of heal treatment up to the point where the trypsin inhibitor was destroyed, after which further heating resulted in lower digestibilities. A 19% increase in digestibility by trypsin was observed in the milk prepared from carbonate presoaked beans when compared with that from water presoaked beans and after both milks had been heated at 98°C for just sufficient time to destroy the trypsin inhibitor. When the milk prepared from water presoaked beans was autoclaved at 115°C to the same end point, its digestibility increased but it was still about 6% lower than that of the milk prepared by alkali presoaking method and processed at 98°C. The digestibility of casein using pepsin under the conditions used was lower than that of both soymilks. When trypsin was used the digestibility of casein was approximately the same as that of the adequately processed soymilk from carbonate presoaked soybeans or the autoclavtd soymilk from water presoaked beans. Other effects of using a carbonate presoaking treatment far the production of soymilk have also been discussed.
Studies on the processing and properties of soymilk: III.—Factors affecting concentration of soymilk and its stability during heat sterilisation
Authors: Wallace G. M. , Bannaryne W. R. , Khaleque A. 
Published: November 2006

AbstractSoymilk that has been efficiently heat treated to destroy the trypsin inhibitor is difficult to concentrate because its viscosity increases exponentially with increase of solids content. This imposes a concentration limit of around 17–18% total solids due to the formation of gel‐like structure. The possible factors which contribute to this gel formation during concentration were investigated. A sulphydryl‐disulphide interchange reaction is mostly responsible for the increase in viscosity of the concentrate up to about 16% total solids but above this concentration other forces predominated. The possibility of gelation through the intermodular cross‐linkages by calcium ion was eliminated. Sodium sulphite and N‐ethylmaleimide are effective in reducing this viscosity increase to some extent but when the concentrate is sterilised sodium sulphite ceases to have any effect on the viscosity and with N‐ethylmaleimide the viscosity of the sterilised concentrate is about 50% of the unstabilised sample. Fore‐warming by heating to 115°C for 5 min causes an increase in viscosity during concentration but effectively stabilises the product against further increases in viscosity on sterilisation. Final viscosity of the forewarmed product after sterilisation is about 75% of the unstabilised sample. The conditions necessary for the production of good quality canned soymilk concentrate are presented.
Natural and synthetic sources of vitamin C
Authors: Hughes R. E. , Jones P. R. 
Published: November 2006

AbstractTwo groups of young male guinea‐pigs on a vitamin C‐fuee diet were given equivalent amounts of L‐ascorbic acid (vitamin C) from natural sources (blackcurrant juice concentrate (group C) and dried acerola cherry juice (group B)). A third group (A) received an equal amount of synthetic ascorbic acid in water.The overall growth rate was greatest in group C and the ascorbic acid concentrations in the spleen and adrenal glands were significantly greater in group C than in group A; group B (the dried acerola cherry juice group) gave interniediate values.
Studies on the potential nutritive value of maize germ meal using colostomised laying hens
Authors: McNab J. M. , Shannon D. W. F. 
Published: November 2006

AbstractThe potential nutritive value of a sample of maize germ meal to the poultry industry has been investigated. Using colostomised laying hens the classical metabolisable energy of the meal has been found to be 3·35 kcal/g. The digestibility coefficients of the crude protein (84·9%), organic matter (74·7%), ether extracts (86·0%) and carbohydrate (48·9%) have been determined.
Fluorine in leafy vegetables
Authors: Jones Christine M. , Harries J. M. , Martin A. E. 
Published: November 2006

AbstractTwo small selective surveys (in 1965/6 and 1968/9) of leafy vegetables in areas known to be exposed to industrial contamination with fluorine compounds are reported. The highest fluorine content (297 p.p.m.) was found in a sample of kale in the Stoke‐on‐Trnt area. In general the results for cabbage and lettuce in 1965/6 averaged 17 p.p.m. for unwashed and 11 p.p.m. for washed vegetables on a moisture‐free basis. In the 1968/9 exercise the corresponding figures were 22 p.p.m. and 12 p.p.m. respectively. The average intake of fluoride from cabbage, lettuce and brussels sprouts in such an area has been calculated as 0·03 mg/head/day with a likely maximum of 0·08 mg/head/day (if all 3 vegetables were contaminated to the maximum levels observed). These figures are compared with the average daily intake of fluoride in the whole diet, and in particular fish, in the West Midlands area.
Changes in the buffer‐soluble proteins during maturation of the wheat kernel
Authors: Rainey D. W. , Abbott Donald C. 
Published: November 2006

AbstractHead samples of two cultivars of hard red winter wheat were taken from 4 days after heading until mature. Buffer extracts (0.025 M‐phosphate, 0.5 M‐NaCl, pH 6.8) of samples from the various stages of development were analysed for protein content and submitted to immunoelectrophoretic analysis (i.e.a.). Results were similar for both cultivars. Protein content of extracts of the more immature samples was higher than for the more mature samples (dry weight basis), but proteins corresponding to those of mature wheat were lower in the immature samples. I.e.a., using complete anti‐mature‐wheat serum and the same serum absorbed by extracts from different maturity stages, showed the development of 7 new protein components during the course of development of the wheat kernel. Results also suggested the presence, in immature wheat, of proteins antigenically different from those in mature wheat.
The effect of the physical form of the diet and the level of feeding on the digestion of dried grass by sheep
Authors: Alwash A. H. , Thomas P. C. 
Published: November 2006

AbstractIntact and rumen cannulated sheep were used to study the digestion of an artificially dried grass offered either in a chopped or a ground and pelleted form at energy intakes ranging from 1–3.2 × the energy requirement for meantenance. In each form of the grass the digestibility of all dietary constituents was depressed at high levels of feeding and, excepting ether extract, was lower in the ground and pelleted grass than in the chopped grass. The digestibility of organic matter (DOM) varied with treatment from 70.7–82.7% and for each form of grass was related to the level of feeding (LF) such that DOMC = 83.1–1.01 LF (P < 0.05) and DOMG = 84.6–4.12 LF (P < 0.001). Corresponding relation‐ships were observed between the mean retention time of food residues in the alimentary tract (MRT) and the level of feeding (LF) such that MRTC = 111.7–95.1 log LF (P < 0.001) and MRTG = 77.2–60.8 log LF (P < 0.001). Where animals were fed on ground and pelleted grass there were changes in rumen fermentation characterised by a lowered rumen pH and cellulolytic activity and by reduced concentrations of ammonia‐N and total short‐chain fatty acids in the rumen fluid. The percentage of acetic acid in the fermentation products was decreased and there were associated increases in the percentages of butyric acid and valeric acid.The results indicate that grinding and pelleting the grass was associated with a reduction in the digestibility of organic matter resulting partly from an increased rate of flow of digesta through the alimentary tract and partly from a reduction in cellulolytic activity in the rumen.
Studies on rumen metabolism: VII.—Effect of lipids (in vitro) on the digestion of grass fibre and cellulose
Authors: Kirk R. D. , Body D. R. , Hawke J. C. 
Published: November 2006

AbstractProduction of propionate from grass fibre, by rumen micro‐organisms, in closed systems increased and acetate decreased over 48–72 h incubation periods when lipid was added. Similar effects of lipid on [14C] propionate and [14] Cacetate production were obtained when [14C] cellulose was added to the substrate as a marker. Total volatile fatty acid (VFA) or total [14C] VFA production from grass fibre was not affected significantly by lipid. Cod liver oil was more effective than either linseed oil or peanut oil in producing these effects. Glycerol liberated from lipid by lipolytic activity would seem to favour acetate formation, rather than propionate formation.When grass fibre was fermented in an artificial micro‐rumen for 24 h, addition of oil stimulated the production of total VFA's largely due to significant increases in acetate. Relative rates of formation of the individual short chain fatty acids did not change over a 24 h period. On the other hand, less total [14C] VFA was produced from [14C] cellulose in the dialysate of the artificial micro‐rumen when oil was added. The specific activities of the individual VFA's were higher without oil but maximum specific activities were obtained slightly earlier when oil was added.
Rapeseed protein fractions: II.—Chemical composition and biological quality of a lipid‐protein concentrate from rapeseed (Brassica napus L.)
Authors: Eklund A. , Ågren G. , Langler T. , Stenram U. , Nordgren M. 
Published: November 2006

AbstractThree types (I‐III) of a lipid‐protein concentrate were prepared from rapeseeds (Brassica napus L.) by an aqueous ethanol extraction method. The lipid‐protein material was washed one (I) or three (II/III) times with hot water and dried either by spray‐drying (I/II) or in a vacuum oven (III). The chemical composition of these products was assayed. Type III had a protein content of 43 % (N × 5.62) and a chemical score of 61. Methionine plus cystine were the first limiting amino acids.The biological value and toxicological properties of the preparations were tested on growing male rats. The protein efficiency ratios (PER) for a 3‐week period were 2.1 (I), 2.9 (II) or 2.8 (III). The productive protein value (PPV, ‘apparent NPU’) for the same period was 67 (II). Histopathological examinations were carried out on liver, spleen, kidneys, adrenals, testes, heart, lungs, pancreas, intestine, thyroid gland and the hypophysis. The ultrastructure of liver was studied by electron microscopy. The findings were normal and similar to those from the control rats except for higher incidence of renal calculi in the experimental group given the lipid‐protein concentrate type I. Haematological analyses gave normal results.
A comparison of the quality of meat from lambs reared intensively indoors and conventionally on grass
Authors: Rhodes D. N. 
Published: November 2006

AbstractA comparison was mack between lambs reared in two different ways. In the first method the lamb was unweaned prior to slaughter and in the second, after 12–36 h the lamb was removed from its ewe and fed cold milk for 20 days, then pelleted concentrate, and later, barley‐protein concentrate with hay. The results showed that intensive rearing had little effect on the quality of meat, or over‐all weight of the lamb, but a significant difference in flavour was recorded.
Optimum levels of zinc in the diets of pigs in the tropics as influenced by the addition of graded levels of lard
Authors: Babatunde G. M. 
Published: November 2006

AbstractTwo feeding trials were carried out, the first to establish the optimum level of zinc in the diets of growing pigs reared in the tropical environment using essentially the locally‐produced feeding stuffs, and the second to investigate the effects of adding graded levels of lard to these diets on the performance characteristics of pigs and on the incidence of parakeratosis. The parameters investigated include daily gains, feed consumption, efficiency of feed utilisation and the appearance of parakeratotic lesions on the skin. Diets in trial 1 were supplemented with 0, 100, 200, 400 and 500 parts/million of zinc, while those in trial 2 were supplemented with four levels of zinc 0, 100, 200 and 300 parts/million and three levels of lard, 0, 2.5 and 5% in a 4 × 3 factorial experiment. The optimum level of zinc as established by trial 1 was 100 parts/million, the 300–500 parts/million zinc levels being detrimental, while with the addition of graded levels of lard in trial 2 these higher levels of zinc gave better performances as the lard levels increased. A direct relationship between lard level and zinc content of the diets was therefore established, the higher the level of lard in the diet, the greater was the level of zinc supplementation for optimum growth response and feed utilisation efficiency of young pigs.
Enzymic browning of whole wheat meal flour
Authors: Singh Randhir , Sheoran I. S. 
Published: November 2006

AbstractVarious factors responsible for the extensive browning of dough prepared from the whole wheat meal flour of Mexican wheats have been investigated. The major factors determining this enzymic browning appear to be the high activity of tyrosinase and the concentration of free tyrosine and total phenols present in these wheats.
Comparison and evaluation of methods for including nitrate in the total nitrogen determination of soils
Authors: Goh K. M. 
Published: November 2006

AbstractA semimicro modification of the Olsen method was developed to include nitratenitrogen in the total soil nitrogen determination by the standard semimicro‐Kjeldahl method. The modified method was found to include nitrate‐nitrogen effectively from standard nitrate solutions and soils. It was significantly superior to the commonly used salicylic acid method, which was found to give incomplete recovery of nitrate‐nitrogen. In addition, changes in a number of experimental conditions such as amounts of water present and concentrated sulphuric acid used did not affect the results obtained by the modified Olsen method. In comparison with the recently recommended Raney catalysts for nitrate‐nitrogen inclusion in the total nitrogen determination of fertilisers, preliminary results using standard nitrate solutions and following their additions to the soil indicate that reduced iron was comparable. Results obtained using glucose as a reducing agent in the standard semimicro‐Kjeldahl method suggest that some nitratenitrogen was included by soil organic matter in the normal total soil nitrogen determination.
Determination of cobalt in plant material by atomic absorption
Authors: Gelman A. L. 
Published: November 2006

AbstractA simple method has been developed for the determination of cobalt in plant material by atomic absorption spectrophotometry. The ashed sample was dissolved in 0.1 N‐HCl and the cobalt present chelated with ammonium pyrrolidine dithio‐carbamate. The chelate so formed was extracted and concentrated from the aqueous solution with methylisobutylketone, and this organic phase was presented to the atomic absorption spectrophotometer. Cobalt concentrations from 0 to 0.5 p.p.m. were determined. The efficiency of extraction was estimated using cobalt 60. Concomitant spectrographic analyses together with recovery experiments and replicate analyses showed that the method was suitably accurate for analysing plant material for its cobalt content in nutrition studies.
Separation and determination of isoflavones in the protein concentrate from red clover leaves
Authors: Glencross R. G. , Festenstein G. N. , King H. G. C. 
Published: November 2006

AbstractOestrogenic isoflavones were extracted from the protein concentrate of red clover leaves, isolated on columns of Sephadex G‐25 using 0.1 M‐ammonia and determined spectrophotometrically in the eluted fractions. Most of the chlorophyll and its breakdown products were precipitated from the original aqueous ethanolic extract before the lipids and then the isoflavones were finally extracted.