摘要:

AbstractOil content and fatty acid composition of the 50 bunch peanut types have been reported. The oil content showed little variation, (49.1 ± 2.5%) and of the major component acids, oleic acid showed little variation (44.5 ± 5%) whilst the palmitic (P) and linoleic (L) contents were reciprocally related (P + L ≏ 4

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230802

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractThe rates of digestion of the separated seed and pods ofStylosanthes humilisin Terylene bags in the rumen of cattle were studied. The rates of disappearance of dry matter, N, P, S, Ca and detergent fibre fractions and lignin were examined. The magnitude of the errors of determination were assessed statistically for dry matter digestion. Four bag replications were necessary to detect differences of 20% between samples.The cell contents constituted 80% of the seed dry matter, but only 20% of the pod dry matter. Lignin content of seed was negligible (0.5%), but was high in pods (18%).The seed was rapidly digested (77% of dry matter after 48 h). This was largely due to almost complete digestion of the cell contents. The pod was only slightly digested (14% at 48 h). Protein and phosphorus appeared to be selectively solubilised, but calcium was only slowly solubilised in both seed and pod.The cell‐wall constituents present were compared to the concentrations of hemicellulose and cellulose found in seed and pod by more definitive chemical method

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230803

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractThe differences in the fine structure of these algal polysaccharides which are all polydisperse linear galactans are described. The effect of these differences on the conformation of the macromolecules and consequently on the physical properties, in particular the gelling properties, of the individual polymers is discussed. The evidence that gel formation occurs through the association of chain segments into a three dimensional framework which is held together by hydrogen bonds is reviewed.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230804

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230805

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractThe modifications to a beam balance which are described make possible the differential measurement of the specific gravity of two liquids. In this method oil is extracted from animal feedstuffs with tetrachloroethylene and the change in specific gravity is used as a measure of the oil content of the sample. Results suitable for quality control which are obtained within 20 min are comparable to those obtained in 6 h by the official petroleum extraction method.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230806

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractA study was made, by means of a factorial sand culture experiment, of the main effects and interactions of varying initial levels of N and P and of supplementary levels of N and P applied in July, on shoot growth, blossom number, fruit set, berry weight and crop yield of black currants grown as biennials and of their relationships with leaf‐lamina nutrient concentrations. Nitrogen influenced crop yield largely through its effect on blossom number, whereas phosphorus influenced crop yield through increased shoot growth and percentage fruit set. Crop response to N was approximately linear (at adequate P levels) over the leaf‐N range 2.1 to 2.5% of N in dry matter, whereas crop response to P (at adequate N levels) was curvilinear over the leaf‐P range 0.1 to 0.3% of P in the dry matter of samples taken in August of the previous season. Additional‐N applied in July increased yield but was strongly dependent on level of initial‐P. Additional‐P increased yields at the two lower levels of ini

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230807

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractTomato fruit at various stages of ripeness were injected with14C‐labelled citric and malic acids. The14CO2evolved by individual fruit was determined over a 72 h period and the fruit then analysed for the incorporation of14C into sugars, amino acids and individual non‐volatile organic acids. In mature green tomato fruit citric and malic acids were found to be metabolised to a comparable extent. Appreciable interconversion occurred together with oxidation to CO2and some labelling of glutamic acid and glutamine. In red fruit, citric acid was not as readily oxidised to CO2and little conversion to malic acid was observed. On the other hand, malic acid was oxidised to CO2and converted to citric acid as rapidly as in green fruit with, in addition, appreciable conversion to glutamic acid. These results are discussed in relation to the changes in concentration of the endogenous acids which take place during the ripening of tomato fr

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230808

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractThe use of anion‐exchange resins for removal of acids from potato starch factory waste‐water (after prior removal of proteins and amino acids) was studied. Over 99% of the acids were removed by the process. Data are given on the effect of influent temperature and flow‐rate on column efficiency during the acid adsorption step. Data are also given on methods of increasing the concentration of acids in the eluate by increasing the alkalinity of the eluting agent or by recycling the eluate. Possible uses for the eluate are disc

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230809

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractIt has been established that a lipid‐soluble selenium compound is enriched in high molecular weight (m.w. ≥5000) extracts from fish. The selenium compound is also enriched in oil extracted from fish by a mixture of non‐polar and polar organic solvents (hexane‐isopropanol) as compared to the oil extracted with non‐polar solvents (hexane) only. When raw fish material is stored it gradually deteriorates and the selenium content in oil produced by boiling of the raw fish material, increases with time. The results indicate that at least part of the lipid‐soluble selenium is bound as a

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230810

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY

摘要:

AbstractThe tenderness of meat is probably the most important single factor in the consumer's assessment of its quality. This review describes the fundamental factors believed to be involved in determining the tenderness of meat. The contribution due to the pre‐rigor contraction of the myofibrils and the possible control of this phenomena is discussed. The role of the connective tissue proteins is reviewed, particularly the effect of the age‐related changes in the properties of colla

ISSN:0022-5142    

DOI:10.1002/jsfa.2740230811

出版商:John Wiley&Sons, Ltd    

年代:1972

数据来源: WILEY