摘要:

AbstractPhysical properties such as appearance, shape, water‐absorption capacity and specific gravity of dried peas are related to their canning quality. W.K. Marrowfat and E.W. Marrowfat, which are typical wrinkled seeded varieties and which have a high water‐absorption capacity, are good for canning. On the other hand, smooth‐seeded varieties like R.O. Dutch Blue and S.O. Dutch Blue with low water‐absorption capacity, and an abnormally high swelling ratio on processing, often give a mealy canned product. Others, like Blue Dutch, V.S. Dutch Blue and U.A. Dutch Blue, exhibit hard seededness on canning.Highly wrinkled varieties are characterised by a low starch/protein ratio, low alcoholinsoluble solids (A.I.S.) and a high sugar content, with a predominantly amylose type of starch content. Smooth‐seeded varieties generally have a high starch/protein ratio, a high A.I.S. content and a comparatively low percentage of sugar. The starch in them is of both amylose and amylopectin types, the latter predominating in some of the varieties.Wrinkled varieties differ from the smooth ones in their ash and phosphate contents and acid–b

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120801

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractThree series of chloro‐substituted aliphatic aldehyde addition products, mostly derived from chloral, together with related compounds, have been examined for pre‐emergent herbicidal activity. The herbicidal investigations were carried out in the laboratory and greenhouse with both mono‐ and dicotyledonous plants as test species. Some of the compounds showed selective activity at low dosage rates per acre and appeared to warrant further examination under field conditions.The chloral–nitro‐paraffin and chloral–amide addition products showed selective herbicidal toxicity which might depend on their breakdown in soil to trichloroacetic acid. The unsaturated dehydration products of the nitro‐alkanols, their acetyl derivatives and the corresponding methoxy compounds exhibited little toxicity towards any plant species tested. All active compounds tested were toxic towards wheat and other monocotyledonous species and almost inactive towards dicotyle

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120802

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractFurther work has been carried out on the depletion of aldrin, dieldrin and γ‐BHC from sheep‐dipping baths under field conditions. The analytical procedure used for the determination of aldrin has been modified.Replenishment procedures have been varied in an endeavour to maintain a more uniform dip throughout a trial, and a study has been made of the change in physical behaviour of the dip with the passage of large numbers of sheep and of the eventual stabilisation of insecticide concentration.A reason for this stabilisation of concentration is sugge

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120803

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractThe effect of heat, salts and acidity on pure sorghum starch and the starch in sorghum grain and malt has been studied by determining the degree to which these factors render the starch susceptible to subsequent attack by sorghum malt amylases. This method has revealed that temperatures below the usual gelatinisation range can still cause at least partial susceptibility to amylolysis. With the malt, the presence of the amylases during heating at such temperatures results in a direct attack on the raw starch as well as that on any which has been gelatinised. The partial gelatinisation is not influenced by acidity, but a low pH prevents the enzymic attack on the raw starch.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120804

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractWhen unyeasted doughs of pH about 6.1 are kept at 26°, there is a marked increase in extensibility and the doughs become ‘green’. It is postulated that this is due to the effect of dehydrogenases. The effects are much reduced by adjustment of the pH to 5.6 (that of fermenting dough). The importance of this effect in the study of the physical properties of unyeasted doughs is emphas

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120805

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractSoil samples from sites of field experiments testing N‐fertilisers for barley, potatoes, kale and grass were used for pot experiments with ryegrass and also to measure ‘available’‐N in the laboratory.Mineral‐N in the fresh soil (Mineral‐Nfresh) and the increases when fresh or re‐wetted airdry soils were incubated (Δ Mineral‐Nfreshor Δ Mineral‐Nair‐dry) were determined. These were more highly correlated with organic C than with total N content of the soils. Among ‘available’‐N measurements, Mineral‐Nfreshand Δ Mineral‐Nair‐drywere most correlated with one another.The yields of dry matter and N uptake by ryegrass grown in unfertilised soil, or with two rates of applied N, were significantly correlated with Mineral‐Nfreshor Δ Mineral‐Nair‐dryat each level of nitrogen, but not with Δ Mineral‐Nfresh.The unfertilised yields of barley in field experiments were significantly correlated with Mineral‐Nfresh, Δ Mineral‐Nair‐dry, and total N; responses by barley to 0.5 cwt. of N/acre were significantly negatively correlated with all three ‘available’‐N measurements and with total N. Unfertilised yields of potatoes were significantly correlated with the three ‘available’‐N measurements and responses to 1.0 cwt. of N/acre were significantly negatively correlated with Δ Mineral‐Nair‐dryand total N. Mineral‐Nfreshand Δ Min

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120806

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

摘要:

AbstractExperiments on the storage behaviour of yams (Dioscoreaspp.) in the Eastern Region of Nigeria have shown that very serious losses of weight occur during even a few months' storage under normal Nigerian conditions, and that these losses are greatly enhanced when rotting of the tubers occurs, although they are little affected by sprouting. Water loss arising from desiccation of the tubers only accounts for a portion of the total loss. A limited degree of success has been achieved in reducing storage losses by fungicidal treatments.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120807

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740120808

出版商:John Wiley&Sons, Ltd    

年代:1961

数据来源: WILEY