摘要:

AbstractPhytin has been extracted from peas by a method depending upon its insolubility in hot 8% acetic acid. It has been characterized on the paper chromatogram and found to be a pure compound. Micro‐analysis of this compound gives a carbon‐phosphorus ratio compatible with that of a hexaphosphate. Comparison of pea phytin with commercial and synthetic calcium phytate (prepared by Posternak's method) using paper partition chromatography has shown that commercial phytin is composed of two organic phosphates (in addition to orthophosphate), one of which resembles pea phytin. The various compounds formed in addition to phytic acid in Posternak's synthesis have been examined and some have been tentatively identif

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070601

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractAbout 13% of the carotene in leaves of pigmented carrots was in the α‐form. α‐Carotene was absent from the leaves of all types of ‘white’ ‐rooted carrots except second generation albinos, although the content of β‐carotene was normal. α‐Carotene was present in cotyledons of those carrots which had, or would later have, any carotene (α or β) in their roots even at a stage too early for the roots

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070602

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractQuantitative radiochemical studies have shown that houseflies can convert the four common isomers of benzene hexachloride into water‐soluble metabolites which are excreted. α‐ and γ‐isomers are most readily metabolized, δ‐less and (β‐still less so. Both normal and resistant flies can metabolize benzene hexachloride although the resistant strain brings about the change more rapidly. Resistant flies also absorb less benzene hexachloride than normal ones, and the combined effect of reduced pick‐up and increased decomposition rate is to reduce the γ‐benzene hexachloride in a resistant fly to one‐quarter of that in a normal one four hours after a 15‐minute exposure to the vapour. It is concluded that both properties are contributory to the resistance of the flies to poisoning by

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070603

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractMethods were developed for analysing the volatile aldehydes and ketones present in the air surrounding gas‐stored apples. These methods were used to compare the compounds produced by three varieties of apple, one susceptible and the other two resistant to superficial scald. The comparison did not reveal any fundamental differences between them. Of the aldehydes and ketones produced by the three varieties, acetone predominate

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070604

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractTests by two independent taste panels showed that potatoes, treated with TCNB* to reduce sprouting during storage, yielded a dehydrated product with a definite ‘earthy’ taint, which increased with the period of storage of the raw potatoes. Heavy leaching during processing slightly reduced the intensity of the taint. When the dehydrated product had been stored for a year or more under temperate conditions the taint was still appar

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070605

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractThe rate of drying of herring fillets in an over‐draught dryer was very sensitive to temperature, but practically unaffected by normal ranges of wet‐bulb depression and air velocity. Fatty herrings took longer to dry than lean ones and considerable fat oxidation occurred during the process. Variation of thickness within the range usually encountered was of some importance.The storage life of fillets, which depends very much on taste, was limited chiefly by (1) the oxidation of the fat, which could be prevented by packing in an inert gas, and (2) the development of moulds, which occurred unless the moisture content was below about 16%. It was found from a determination of equilibrium moisture contents at a number of relative humidities that this corresponded to about 70–75% R.H. It is considered that if suitably packaged, the best products could be kept in condition acceptable to some native races in tropical regions for several months under the prevailing climatic condi

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070606

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractThe results are presented of calorimetric and cooling curve measurements on eight palm kernel stearins. Consideration is given to phase composition and crystallization of the stearins alone and in admixture with cocoa butter and butter fat in binary and ternary mixtures. The practical implications of the results are discussed in regard to the use of the stearins as alternatives to part of the cocoa butter in chocolate.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070607

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractA technique is described for the identification and estimation of inositol phosphates by paper partition chromatography, in either one or two dimensions. Development with methanol/aqueous ammonia resolved inositol mono‐, di‐, tri‐, tetra‐ and hexa‐phosphates into four spots, the tri‐ and tetra‐phosphate moving together. Acid solvents, such as acetone/acetic acid, moved all these compounds in a compact group.The method has been used to estimate the inositol phosphates in soils. The inositol phosphates were extracted with sodium hydroxide and, after the removal of many organic and inorganic concomitants, were precipitated as the barium salts, converted to the free acids or sodium salts, and examined chromatographically. In the soils so far examined, inositol hexaphosphate accounted for about one‐third of the soil organic phosphate; the tetra‐/tri‐phosphate was present in very small quantity, but neither the di‐ nor the monop

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070608

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY

摘要:

AbstractThe increase in reducing sugar content of potatoes stored in a field clamp after a spell of cold winter weather was sufficient to halve the storage life of the dehydrated product when held at 98.6° F. Conditioning of the potatoes after this cold spell for 2–3 weeks at 60° F immediately before dehydration lowered the reducing sugar content and led to some improvement in the product. The lowest reducing sugar contents and the products most resistant to deterioration during high‐temperature storage were obtained by keeping the raw potatoes, treated with a sprout depressant, in a shed with a minimum temperature of

ISSN:0022-5142    

DOI:10.1002/jsfa.2740070609

出版商:John Wiley&Sons, Ltd    

年代:1956

数据来源: WILEY