摘要:

AbstractA study has been made of some of the chemical transformations which may occur when natural lime oil is distilled from or kept in contact with lime juice. The results help to account for the differences in aroma and flavour between natural and distilled lime oils and between fresh and stored lime juice.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151001

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractThe effect of two levels each of N, P and K in factorial combination on the acidity and the individual non‐volatile organic acids in ethanolic extracts of whole, ripe tomato fruit has been studied. The concentrations of the two principal acids, citric and malic, were both significantly increased by high levels of K in the soil. Although the main effect of N was not significant, significant interactions between N and K were found with respect to both acids, and a significant interaction between N and P with respect to citric acid.Glutamic and aspartic acids and pyrrolidonecarboxylic acid (PCA) were all increased by N applications and decreased by phosphate. There was no significant main effect of K on glutamic acid concentrations, but aspartic acid and PCA were significantly decreased by high K levels in the soil. Changes in glutamic and aspartic acids were reflected in the total α‐amino‐N content; the highest concentrations were found where high N was combined with low phosphate. Addition of K decreased the total α‐amino‐N at the low, but not at the high

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151002

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractThe extraction and determination by gas chromatography of 2,4‐dichloro‐ (2,4‐D) and 2,4,5‐trichloro‐phenoxyacetic acids (2,4,5‐T) as their methyl esters when present together in lawn fertilisers is described. The recovery of these herbicides varies with the composition of the fertiliser and four formulations have been studied to cover the most likely variations to be met in practice. The presence of dissolved hide meal results in extremely low recoveries. With this exception, recovery of over 90% of the 2,4‐D added and 75% of the 2,4,5‐T added is obtained. Standard deviations for three formulat

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151003

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractFurther residue studies, including the measurement of lead, have confirmed previous findings that harvest residues of lead and arsenic from biologically effective programmes of lead arsenate sprays, applied by hand lance to bush trees, may exceed official limits at least on the earlier ripening varieties of apple. Residues on apples from standard trees sprayed by automatic machine with the same amount of insecticide plus a fungicide were much lower and varied considerably from the top to the bottom of the trees. The analytical results have shown that lead and arsenic residues are roughly in the ratio in which the elements are present in lead arsenate (3 : I) and have also revealed the order of tree to tree variation in harvest residues.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151004

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractIon‐exchange chromatographic procedures were modified so that non‐phosphorylated derivatives in muscle extracts could be separated rapidly from nucleotide precursors. Separations were effected either by filtration through a resin bed or by the shaking of extracts at appropriate pH with resin. Nucleotide dephosphorylation was calculated from ultra‐violet absorption measurements before and after treatment. The performances of the procedures were compared with that of the fractionation of extracts with barium. The validities of these rapid analyses as indices of absolute nucleotide breakdown, inosine 5′‐monophosphate concentration and freshness, are

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151005

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractThe method of assessing protein quality by means of the chemical estimation of available lysine by the Carpenter8procedure has been used as a routine test in this laboratory. A wide variety of materials, such as meat‐and‐bone meal, fish meal and other products of the type used in compounding animal feed stuffs, has been examined and an attempt made to determine whether or not an average available lysine figure would be adequate for each class of material. Although the spread of results was very wide, the averages calculated could be applied to about 50% of the samples in each class; a table is given listing the average lysine content of the mixed proteins in the types of material examined.As neither the protein levels nor the condition of the fat found in the materials could be directly related to the available lysine level, it was concluded that the quality of the protein in the final product in each class is dependent both on the mode of the preparation and the selection of the raw mater

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151006

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractThe relationship between the nutritional history of an animal and the production of H2S when the meat is heated has been investigated. The flesh of animals in poor condition produced more labile sulphur in the form of H2S than did the flesh from animals in good condition. The amount of H2S produced was directly related to the pH of the meat, irrespective of whether the pH was varied artificially by the use of acid or alkali, or whether the ultimate pH was increased biologically by starvation.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151007

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractSeveral cake flours were irradiated with60Co γ‐rays and subjected to chemical, physicochemical and cake‐making evaluation. Ball‐milled and pin‐milled samples were similarly studied. Damage to volume, grain and texture characteristics of white layer cakes occurred between 0.1 and 1.0 × 106rads, and greater dosages caused progressively more deterioration. Profound changes in starch and protein occurred as the result of irradiation. Mechanical damage by pin‐ and (especially) ball‐milling affected the properties of the starch and protein, but not always in the same way as irradiation. Whereas milling led to improvement in cake quality, irradiation appar

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151008

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractThe “available lysine value” (ALV) of various meat by‐products has been determined, and correlations with the relative nutritive values (determined by bioassay using growth of chickens) and the “gross protein value” (GPV) estimated. The ALV correlated well with GPV but not with the relative nutritive value and there was no significant correlation between the values obtained by the biological methods. Biological assay showed that there were significant differences in the nutritive value of the meat by‐products. The use of the GPV which evaluates protein supplements at a sub‐optimal level of protein may give an inaccurate indication of their value at optimum levels of protein. The proximate analyses and the calcium and phosphorus content of these materials are

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151009

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY

摘要:

AbstractThe introduction of 50 g. of potassium nitrate into the rumen of sheep leads to the accumulation of nitrite which is accompanied by a methaemoglobinaemia. There was evidence of adaptation in the rumen of sheep fed without ill effect for 6 weeks on dried grass containing 0.5% of nitrate N.It is concluded that poisoning is most likely to follow the sudden introduction of high‐nitrate feed

ISSN:0022-5142    

DOI:10.1002/jsfa.2740151010

出版商:John Wiley&Sons, Ltd    

年代:1964

数据来源: WILEY