摘要:

AbstractThe probability that trichlorphon may be used to control warbles in dairy cattle has raised the question of whether milk from treated animals will contain any harmful residues. Results from bioassays show that, when applied as a dermal wash at a maximum of 2 pints of 2% solution or 1 pint of 4% solution per animal, the level of insecticide present in the milk does not at any time exceed 0.4 p.p.m. and if more than 6 h. has elapsed after treatment, the level is generally about 0.1 p.p.m. It is considered that this level does not present a hazard to any consumer. The presence of open warble holes does not materially affect the amount of trichlorphon secreted in the milk.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130901

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractFood materials dried by the accelerated freeze drying (A.F.D.) process have been tested for free radicals and the concentration and properties of the free radicals compared with those in fresh heart muscle. In fresh muscle at 77° K, the free‐radical concentration was between 2.0 and 5.2 × 1015per g. of tissue; A.F.D. minced beef 8.28 × 1015; A.F.D. herring 6.47 × 1014; A.F.D. maize 1.78 × 1014; A.F.D. rat cake 1.30 × 1014. No free radicals were detected in either the minced beef or maize before A.F.D. processing; nor could free radicals be detected in a quick‐frozen (−15° c) sample of minced beef stored some weeks. There is a higher concentration of free radicals when the lipid content of the food is high. The free‐radical concentration increased in A.F.D. food in the presence of air and oxygen and also when it was heated to 100° c. The addition of water to A.F.D. food reduced the free‐radical concentration to un

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130902

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractA comparison of free‐range, deep litter and battery hens' eggs in relation to their fatty acid content has been made. Aorta lipids and aortic sudanophilia have been examined. The body fat of birds of various age has been analysed by gas‐liquid chromatography. The importance of making egg lipid assays under strictly comparable conditions in the laying cycle is emphasised. Dietary influences on the essential fatty acid content of eggs are reviewed and the possible significance of these and the present results are discussed in relation to human atherosclerosis. The various systems of modern husbandry examined are thought to have little significance in this prob

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130903

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractThe effects of sodium chloride on the ability to grow, on growth rate, and on optimum cell yield of certain species of yeasts from marine fish have been investigated. These yeasts fall into two definite groups depending on the concentration of salt which permits optimum growth; within each group minor differences in response are observed.Debaryomycesspp. are shown to possess greater halo‐tolerance than most of the other genera and, further, yeasts of marine origin are usually more halo‐tolerant than corresponding species of terrestrial origin. As the concentration of salt increases to 8.0% w/v the duration of the lag phase increases, that of the log phase decreases, and the growth rate remains constant. Further investigations reveal that a complex organic nitrogen source can stimulate growth and increase the maximum salt‐tole

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130904

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractThe muscle of trawled cod contains little adenosine 5′‐triphosphate and much inosine 5′‐monophosphate at death. The adenosine 5′‐triphosphate remaining in the muscle is rapidly converted to inosine 5′‐monophosphate during chill storage. This is dephosphorylated to inosine, which is itself cleaved to hypoxanthine and either ribose or ribose 1‐phosphate. The stoicheiometry and nature of the reactions liberating the free base, ribose and the isomeric ribose phosphates are discussed in relation to their technolog

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130905

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractThe spectra of the cooked meat pigments have been re‐investigated and interpreted in the light of quantum mechanical theories.The compound responsible for the colour of cooked meats has been identified as a high‐spin ferric‐porphyrin co‐ordination complex. The fifth and sixth co‐ordination positions of the ferric ion of this compound are occupied by a carboxylate ion of the denatured globin molecule and by water, respectively. This compound is to be referred to as metmyo

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130906

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractSpectral studies carried out indicate that the pigment of the cooked cured meats and that of the denatured nitric oxide haemoglobin is a low‐spin ferrous‐porphyrin co‐ordination complex. The spectra of the nitric oxide haemochrome prepared from haemin, derived from cured meat, and that of the acetone extract of the same cured meat give strong evidence that both co‐ordination positions of the iron ion in these compounds are occupied by nitric oxide and that globin is not associated with the molecule. Further evidence is presented by electron paramagnetic resonance studies, which show that the acetone extract of the cured meat pigment is diamagnetic.The pigment of the fresh cured meats and that of the nitric oxide haemoglobin are identical. They are low‐spin ferrous‐porphyrin co‐ordination complexes, but the one coordination position of the iron in these compounds is occupied by globin and the other by nitric oxide.A mechanism of the fading of the cured meat colour is presented, as well as theoretical considerations for the preparation of cured meats with

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130907

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractThe lipids of barley, oats and rye have been extracted with ether‐ethanol mixtures and separated by precipitation with acetone into glyceride and phosphatide fractions. The phosphatide has been further fractionated into ethanol‐soluble (lecithin) and ethanoi‐insoluble portions.The fatty acid composition of total lipid, glyceride and the two purified phosphatide fractions has been determined by gas‐liquid chromatography‐, and the structure of the phosphatides has been examined by paper chromatography and by other analytical methods. Palmitic was the predominantly saturated and linoleic and oleic acids the principal un‐saturated acids found. Linoleic acid accounted usually for more than half the total fatty acid content of the extracted oils and fractio

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130908

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY

摘要:

AbstractThe use of this laboratory's variation of the carcass N retention method was extended to a study of common protein sources (mostly animal protein) used in the laboratory or in commercial feeds for growing chickens. The following conclusions were made :(1)Whole egg protein and egg albumen were the best protein sources tested, although the NPV results were considerably lower than those reported for growing rats.(2)Crude casein was greatly improved by supplementation with arginine, glycine and methionine, but the NPV of the supplemented protein was still not as good as that of the isolated soya‐bean protein with added methionine.(3)Zein and gelatin gave NPV results of approximately 20 even though the birds lost weight. Supplementing gelatin with essential amino‐acids to simulate isolated soya‐bean protein with added methionine, doubled the NPV but it was still much lower than the values for the latter.(4)Menhaden fish meal approached the value obtained for the methionine‐supplemented isolated soya‐bean protein. Even a heat‐damaged sample was still superior to meat meal as a protein source.(5)The very low NPV results for four samples of meat meal from different sources could be attributed to their high collagen content as calculated from hydroxyproline de

ISSN:0022-5142    

DOI:10.1002/jsfa.2740130909

出版商:John Wiley&Sons, Ltd    

年代:1962

数据来源: WILEY