摘要:

AbstractA number of chemical and biological methods have been tested as indexes of protein quality in three of the most important protein supplements used in the nutrition of non‐ruminant animals.For the evaluation of fish meals, the simplified modification of Bender's Net Protein Utilisation (KPU) method for rats was successfully adapted to chickens, and the necessary regression of water on nitrogen content was calculated for 14‐day‐old Leghorn cockerels. No satisfactory correlation was found between hydroxyproline content and NPU value of fish meals. The usefulness of the determination of available lysine to test overheating is confirmed.In soya‐bean meal the best method is the dye (Cresol red) absorption method, which could differentiate all degrees of heating and showed a very good correlation with biological results. Methods based on measurement of antitryptic or urease activity also showed satisfactory correlation with nutritive value of underheated or properly heated meals but they could not detect overheating. Improvement of methionine availability by heating was clearly shown. Available lysine was markedly reduced only by overheating.In cottonseed meal, normal processing caused changes which could be shown, e.g., by liberation of amino‐groups in tryptic digests or by determination of available lysine, but nutritional differences between various commercial meals could not be found by these methods. Results of biological tests with cottonseed meal, soya‐bean meal and mixtures of the two showed the advantage of the nse of mixed rations in comparison with the use of cottonsee

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130801

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractThe glyceride structure of a specimen ofErythrina indicaseed 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 Distributi

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130802

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractIn an investigation of the properties of NPK fertilisers which contain urea as a plant food, the effects of free moisture, free acidity, urea content and temperature on their stability during storage have been studied.It is concluded that to ensure complete stability of NPK fertilisers (N 10, P2O5, 10, K,2O 18%) containing superphosphate and urea (2‐15%).Other conclusions are that (a) losses of nitrogen during storage are negligible, and that (b) insoluble phosphates formed during storage are in ‚available’︁ forms as determined by the neutral ammonium citrate test.(1)a maximum granule temperature of 70°G is preferable during the drying process, although temperatures up to 90°G could be tolerated if the drying time is limited to about 15 min.(2)for incorporation with urea, ammonium sulphate is somewhat preferable to ammonium nitrate, as it gives a more stable product(3)the fertilisers should be stored at 35

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130803

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractThe use of inorganic nickel salts for rust control in wheat results in the deposition of nickel in the flour, feed and bran portions, the contents found being lowest in the flour, higher in the feed portion and highest in the bran. Levels of application which were effective against rust gave moderate nickel residues in feed and bran but negligible amounts in flour. Nickel sulphate hexahydrate was generally superior to the chloride and nitrate salts. Application of nickel solutions to wheat results in more than a mere surface deposition on the grain.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130804

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractSix triazine herbicides have been separated by gas‐liquid chromatography on glass ballotini columns with low loading of liquid phase. A single separation can be carried out in 20 min. Possible application of this technique to the determination of residues in soil is discusse

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130805

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractTheN‐terminal residues of the glutens derived from nine different wheat varieties have been determined. In all wheats tested, the presence of glutamic acid, aspartic acid, serine, threonine, glycine, alanine, valine and histidine inN‐terminal positions has been established, while leucine, phenylalanine and methionine have also been detected as end‐groups in some glutens. In addition to the variation in the number and nature of different terminal amino‐groups, further differences have been revealed by semi‐quantitative estimation of the relative amounts of these groups isolated from the differen

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130806

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractLaboratory and field experiments are described in which emulsions containing pyrethrins and piperonyl butoxide were applied to cocoa beans for the prevention of insect infestation during storage. The laboratory experiments demonstrate excellent control ofLasioderma. serricornefor up to 6 months' storage. In field tests in Trinidad, some protection againstEphestia cautella and Tribolium castaneuniis indicated. In field tests in Jamaica, the treatment had no effect againstE. cautellaorL. serricorne.Initial fumigation is necessary and the quality of cocoa beans will have considerable bearing upon the effectiveness of the treatment. Under practical conditions of storage in the tropics the treatment will give fumigated beans some protection against subsequent infestation byE. rautellaorT. castaneurmbut it will not control an existing infestation in cocoa.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130807

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractThe effect of plate temperature on porkpsoasmuscle 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

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130808

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY