ISSN:0022-5142    

DOI:10.1002/jsfa.2740070501

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractEthylene dibromide labelled with bromine‐82has been used to study the absorption and decomposition of ethylene dibromide in wheat under the conditions of fumigation and on subsequent airing and heating. In spite of the high physical sorption of the fumigant and its slow rate of airing, the amount of chemical reaction between it and the wheat is small at room temperature. On heating imperfectly aired, fumigated wheat some decomposition of the ethylene dibromide to ethylene glycol occurs. There is some evidence that the glycol so formed reacts with the —SCH3of the methionine residues of the wheat protein. The hydrogen bromide liberated when ethylene dibromide is decomposed on heating appears to cause some splitting of the starch‐granule sheaths. A brief appraisal of the possible nutritional and toxicological significance of the residues occurring as a result of ethylene dibromide fumigation has been

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070502

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractPreviously reported methods for determination of exchangeable calcium in soil, involving extraction with solutions of sodium, potassium or ammonium chloride or shaking with a carbonate solution, are critically reviewed and their sources of error discussed.A new procedure is recommended in which the exchangeable calcium is extracted with a O‐2N‐KC1 solution previously brought into equilibrium with solid calcium carbon

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070503

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractA number of carboxylic acids of the type R[CH2] CO2H have been synthesized in connexion with studies of plant‐growth activity. They include the first six or seven members of five homologous series of ω‐substituted alkylcarboxylic acids, namelyo‐methoxyphenoxy‐,p‐chlorophenoxy‐, 2:4‐dichlorophenoxy‐, 2:4:5‐trichlorophenoxy‐ and 1‐naphthyl‐alkylcarboxylic acids; and five 1‐naphthyl‐alkylcarboxylic acids in which the alkyl chain is branched or otherwise modified.The phenoxy‐acids were prepared by classical methods but, for many of the 1‐naphthyl acids, methods involving the use of organo

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070504

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractThe depletion and subsequent fate of insecticide and solvent from emulsions of BHC, DDT, Dieldrin and Aldrin in contact with sheep fleece under equilibrium conditions has been studied. It is shown that this depletion is essentially due to the grease associated with the fleece. There are marked differences between the depletion of BHC and Dieldrin on the one hand and DDT and Aldrin on the other; the mechanism of depletion is discussed with particular reference to these differences.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070505

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractCommercial fish meals have been examined for their net protein utilization by rats and have been found to be of poorer nutritive value than laboratory fish preparations, which have a net protein utilization of about 80%. The factors responsible are chiefly the conditions of drying and consequent occurrence of the Maillard reaction. No damage was detectable in the dried product after storing for 3 months at room temperature. It is shown that water as well as sugar and protein, is an essential for the Maillard reaction, and it is suggested that anti‐Maillard reagents may offer some hope for the prevention of damage during drying. For rats, methionine is the limiting amino‐acid in the damaged meals and might be added with advantage to these produ

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070506

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractPeas and beans are notably resistant to damage by methyl bromide fumigation. Even when these seeds contain as much as 19% water, they may safely be fumigated at concentration‐time products sufficient to control the infestation of legumes with insects usually found in stored products. Peas and beans differ from onion seed and groundnuts in that the damage done by fumigation is substantially independent of the moisture content of the seed. They will, nevertheless, deteriorate if stored at more than about 15% moisture content from the action of the moisture by itself. However, as with the other seeds, peas and beans that survive damp storage or fumigation with methyl bromide give essentially the same yield as do untreated seeds. Attempts to relate the results of germination tests in sand to viability tests with tetrazolium salt have proved difficult, although damage to the seeds could be detected by this metho

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070507

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractAn indication of the structure of milk crumb has been obtained by studying its water sorption isotherm together with those of its components.During the vacuum drying of a sucrose‐milk mixture, a proportion of a material is formed with a greater affinity for water vapour. There is no evidence of complex formation between the other ingredients of milk crumb.A preliminary examination of the mixture containing the sucrose‐milk complex was made. There was no evidence of any effect on the flavour or the viscosity of milk chocolate containing such material.It is deduced that there is no interaction involving hydrophilic groups between milk and chocolate liquor during milk crumb manufact

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070508

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractShelled and unshelled peanuts packed in small gunny bags were stored at four temperature ranges, viz., 32–35° F, 42–45° F, 52–55° F and room temperature (71–92° F) for 9 months. The relative humidities ranged between 85% to 90% in the cold‐storage chambers and 50–82% at the room temperature.A parallelism was observed between the changes during storage in the moisture contents of the kernels and the acid values of the extracted oils and to a less degree, the changes in peroxide values. So far as germination capacities are concerned, shelled nuts should be stored at 32–35° F and unshelled ones at room temperatures (71–92° F). A free fatty acid content exceeding 1% was found to be associated with seeds of low

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070509

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractIn this first of a series of four papers, an investigation is described into the possible production of abnormal substances by the action of ten times the normal level of chlorine dioxide treatment of flour. Quantitative aspects of the amino‐acid content of the flour protein after treatment have also been studied. Comparison has been made with untreated and normally treated flours and with flour treated with ten times the normal amount of nitrogen trichloride.No abnormal ninhydrin‐reactive substances resulting from the treatment have been found and, of the essential amino‐acids, only tryptophan has been reduced in proportion, to an extent greater than 10% after heavy treatment with nitrogen trichloride. Of the non‐essential amino‐acids, cystine has been reduced to about 75% by heavy treatment with chlorine dioxide or nitrogen trichloride.The remaining three papers of the series will deal with the biological aspects of the inve

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070510

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY