摘要:

AbstractCertain aspects of cereal product enrichment with vitamins of the B group, especially thiamine, are discussed with particular reference to wheaten flour and rice.Losses of thiamine during the baking of bread and certain cakes and biscuits were found by the thiochrome method to be 17.3–23.3%, 22.7–33.1% and 26.0–29.7%, respectively. During the toasting of bread, thiamine losses ranged from 13.4 to 31.0% depending on the thickness of the slice. There was no indication that thiamine is destroyed during fermentation of bread dough.It is suggested that some degree of enrichment of existing National flour, in addition to that of low extraction flours, may be desirable in Great Br

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070701

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractPrevious studies indicate that no significant nutritional damage to flour protein was incurred by the use of chlorine dioxide, even at ten times the normal level of treatment, and that no abnormal substances were formed.1–3In confirmation of this previous work, further studies on animals have been made which form the subject of this report.The object of the experiment described in this paper was to apply classical group feeding experimental methods to the comparison of normally and ten times normally chlorine dioxide‐treated flour. Since it was already known1–3that no significant damage to known nutrients had occurred, the main emphasis was on the possible occurrence of any consistent differences indicative of toxic action. As a further check on this study, a group received the same flour untreated in Generations 0 and 1. All the observations were also compared with standard figures obtained from a much larger group of animals not receiving chlorine dioxide‐treated flour, but otherwise living under similar con

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070702

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractA tentative method, based on differential hydrolysis and solvent extraction, followed by phosphorus determination, is suggested for the analysis of formulated schradan insecticides.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070703

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractTests carried out with weanling rats showed that a diet containing fish, whalemeat, meat and liver meal, biscuit waste and propyl gallate, dried in air at temperatures below 140°, supported good growth, whereas the same diet dried at 140–160° produced successively inferior growth. Rats given the diet dried at 160° were thin, lethargic and incapable of reproduction, resembling rats maintained on a diet deficient in protein or in amino‐acids rather than in vitamins. Chromatographic analysis did not indicate any destruction of essential amino‐acids, but the diet dried at 160° was more resistant to peptic digestion. It is suggested, and is supported by the findings of other workers, that the poor nutritional value of the diet dried at 140° and above was due to failure to digest the protein which had been ‘damaged’ at this relatively low temperature by the formation ofN‐glycosides in the presence of

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070704

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractWhen egg shells are embedded in plastic it would appear that the plastic can form a clean mould of the inner surface of the shell with its knob‐like projections, it can also penetrate into the pore channels and even into the body of the shell itself. The shell can then be dissolved away leaving the plastic moulds behind. It is thus possible to obtain a clear picture of the shape and size of pores and their relationship to the air spaces in the mammillary layer. The egg shells of various species of birds have been examined and differences in pore size and shape clearly demonstrated. The plastic residue from the shell itself also seems to indicate that the shell consists of layers of material, the layers being arranged differently in different specie

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070705

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

Abstractϵ‐Tocopherol has been isolated from wheat bran and some of its properties and its reactions have been studied. Its absorption spectrum, and that of nitroso‐ϵ‐tocopherol, are almost identical with the corresponding spectra for β‐tocopherol. ϵ‐Tocopherol, when oxidized with the Emmerie‐Engel reagents, yields a tocopheroxide, which may be converted into the isomeric ϵ‐tocopherylquinone. The latter shares a characteristically shaped absorption spectrum with β‐tocopherylquinone. With nitric acid in ethanol ϵ‐tocopherol forms a redo‐quinone and other products with a reaction spectrum again very like that for β‐tocopherol. Only the β‐ and ϵ‐homologues produce a brilliant violet unstable colour (not the quinone) with nitric acid in chloroform. In these reactions the new tocopherol behaves as if it is 5‐methyltocol and this structure is confirmed by the fact that ϵ‐tocopherol yields 5: 7‐dimethyltocol (ζ‐tocopherol) under conditions that convert β‐tocopherol to α‐tocopherol. Difficulties encountered in applying the Quaife rdtrosation technique to the tocopherols are discussed. The factor converting depth of colour to concentration when ϵ‐tocopherol is assayed by the modif

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070706

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractOn grassland, raw ammonia liquor from gasworks (0.75–2.30% N) may be a useful source of nitrogen. In a large series of experiments it was not so effective as ammonium sulphate. Precautions must be taken to avoid scorching the grass with the liquor, as such scorch has very serious effects. Experiments with concentrated ammonia liquor (about 12% N) on potatoes and swedes suggest that this material may have toxic effect

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070707

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070708

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY