ISSN:0022-5142    

DOI:10.1002/jsfa.2740070301

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070302

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractA more rapid procedure is described for the destruction of organic matter in wines, grapes, grape must, tinned food and urine, prior to the routine estimation of lead.The method involves the initial digestion of the material with iodine pentoxide and concentrated nitric acid, followed by evaporation to dryness, and ashing at 480°. The lead in the residue is then determined colorimetrically after extraction with dithizone in chloroform

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070303

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractResults are presented for the composition and digestibilities of the constituents of a medium‐protein grass‐clover mixture and of molassed and unmolassed silages derived from it. Determinations of soluble sugar and fructosan values have carried out in addition to the usual estimations, and the possible effects of the reduction of soluble carbohydrate resulting from fermentation during ensilage, on the nutritional value of the silage product, have been discussed.The losses of fresh material, dry matter and nitrogen which have been observed were exceptionally low compared with the losses generally reported for this type of experiment, and, for both types of silage, weights of lactic and lower fatty acids have been found considerably in excess of the equivalent soluble carbohydrate losses.Little difference in quality and feeding value has been observed between molassed and ordinary silage at a crude protein level of 12–13% dry matter and both types of silage compared very favourably with the original

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070304

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractMeat extract has been investigated by paper chromatography. Methods of removing inorganic salts and protein are discussed. The use of a wide range of colour reagents has made it possible to show up different classes of compounds. The method is rapid and simple and can be applied to any complex mixture of a similar nature. A list of the substances detected is given and comparison made with previous analyses.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070305

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractThe glyceride structure of Erythrina indica seed fat has been studied by crystallization of the neutral fat from acetone and ether. The composition of each of these glyceride fractions was studied by the usual ester‐fractionation method, using an electrically heated and packed column for fractional distillation under high vacuum, and the final probable glyceride structure computed therefrom. The chief component acids are palmitic (8.2%), stearic (8.0%), arachidic (4.3%), behenic (13.3%), hexadecenoic (3.1%), oleic (45.6%), linoleic (7.1%) and eicosenoic (9.8%) acids together with a minor amount of lignoceric acid (0.6%). The component glycerides consist of (1) 10.1% mono‐unsaturated‐disaturated, (ii) 79.4% di‐unsaturated‐monosaturated and (iii) 10.5% tri‐unsaturated

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070306

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractThe constituents of the leaf wax of Anona senegalensis have been investigated when hard and soft waxes were isolated. Both yielded higher saturated fatty acids. In addition, primary alcohols (C28, C30, C32) and palmitone were obtained from the hard wax, and unsaturated acids, palmitone, and yellow sesquiterpene oils from the soft wax. The soft wax was effective against Sclerostome larvae from horse faeces.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070307

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractThe effect of various levels of moisture content of dehydrated potato on the relationship of ‘total’ and ‘free’ sulphur dioxide contents has been studied and the influence of these relationships on the development of non‐enzymic browning has been noted. The use of ‘in‐package’ desiccants to reduce moisture contents reduces the rate of loss during storage of the total sulphite previously added to the potato. Free sulphur dioxide is also found to decrease during storage until the moisture content reaches a critical low value. At or below this moisture level, loss of ‘free’ sulphur dioxide is prevented, and in fact at moderate temperatures of storage it may actually increase. It is suggested that for potatoes of the variety and condition tested, the onset of non‐enzymic browning would be delayed beyond 52 weeks by ensuring that ‘free’ sulphur dioxide levels were maintained a

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070308

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractIt is possible to show if a fish has been frozen or not by examining the eye lenses. A positive reaction is shown by opacity in the lens medullas, and the fish must be cooled to at least— 4.8° for the effect to occur. It is only masked by stowage in ice for more than 16 days, or by salting the fish for 1 day or more before freezing. The mechanism of the phenomenon is deduc

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070309

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractA semi‐micro procedure for the partial fractionation of soil phosphorus compounds is described, which has been developed for certain agricultural, forest and moor soils, containing down to 0.002 mg. of P per g. of soil for particular P fractions.The procedure uses a semi‐micro adaptation of McClean's acid attack for the extraction of total P, and Williams' extractants for the initial fractionation. All extracts receive similar simple preparative treatment, P then being estimated colorimetrically by reduction of phosphomolybdate with ‘ metol’.Critical steps in the procedure are discussed in brief experimental notes, and examples of fractionation data are included to demonstrate the necessity, when comparing different soil horizons, of expressing these data on a soil‐vol

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070310

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY