摘要:

AbstractIsotherms of ethylene dibromide sorbed on two soils have been plotted at relative humidities between o and 98% of saturation. The sorptive capacities of the soils (an organic soil and a clay) decreased with increasing humidity, and the shape of the isotherms obtained changed from Type II (Brunauer, Deming, Deming&Teller1classification of isotherms) on the dry soils, becoming similar to Type III isotherms at humidities above 50%. The measurements were made with the aid of a helical spring balance, the construction of which is described.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060101

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractTaurine is present in the free amino‐acid fraction of codling muscle. Considerable losses of the amino‐acid occur during storage in ice. These apparently result from the combined actions of ‘drip’ on gutting and leaching by ice‐m

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060102

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractTwo experiments were carried out to determine whether 5% of dried grass meal as a source of carotene, together with 1 i.u./g. of synthetic vitamin D3(cholecalciferol), can satisfactorily replace cod‐liver oil in providing vitamins. A and D3in chick mashes, and to assess the stability of these vitamins in normal commercial storage for up to 16 weeks. The rate of loss of carotene varied for different mashes and averaged 1% per week; grass meal stored alone lost only 0.5% of its carotene per week. The vitamin‐D supplement proved ample at the end of the storage period, and with dried grass of good quality satisfactorily supplied the needs of chi

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060103

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractMarine algae decompose much more rapidly than land plants and various attempts have been made from time to time to preserve them. This paper mainly summarizes preliminary work carried out on ensiling from the point of view of preserving the algae for use as a possible feeding‐stuff for farm animals and also for chemical processin

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060104

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractTwo methods of validating the judgments made on butter, compound fat and margarine by a small panel are described. In each case the panel's judgments, made to a rating scale, were compared from time to time with the judgments of larger, consumer, groups. In the first method the averages of the panel members' ratings for each attribute were compared with the averages of the consumer group's ratings, and significant regression coefficients were obtained for the attributes flavour, spreadability and firmness. The panel and the consumers did not agree about texture or overall quality. In the second, fuller, method, the individual panel members' judgments were examined for self‐consistency and possible drift with time, and multiple regression equations were calculated for the estimation of consumer judgments from the panel members' judgments for each attribut

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060105

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractThe appearance of deoxypentosenucleic acid (DNA) in muscle expressible fluid has been taken to indicate rupture of the sarcolemmas, with liberation of nuclear material. When fish fillets are frozen more and more rapidly, the expressible nucleic acid suddenly rises to a maximum, which is thought to correspond with the point of formation of intracellular ice crystals. In ultra‐rapid freezing, there is also a rise in expressible DNA, probably owing to a different kind of cell damag

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060106

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractSeveral methods have been proposed for the detection of washed eggs. It is known that washing reduces the amount of potassium chloride on the shell and increases the electrical resistance of a drop of water subsequently placed on the shell. The method based on resistance has been examined in detail, and a search has been made for new methods. It was found that washing also tends to deplete the surface of the shell of magnesium, but the most promising method was based on the photochemical reduction of silver chloride on a test paper exposed to ultra‐violet light. A sensitive and semi‐quantitative form of chloride test is descri

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060107

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractThe fatty acid composition of a crocodile depot‐fat, determined by the usual esterfractionation method, with an electrically heated and packed column, is recorded. The glyceride structure was studied by crystallization of the neutral fat from acetone at room temperature and lower (−18°). The composition of each of the three fractions, thus obtained, was studied separately by the fractionation method, and the final glyceride composition computed therefrom is also given. The component saturated acids are palmitic (25.8%), stearic (8.7%), myristic (4.2%) and lauric (0.2%), and unsaturated acids are C14(2.0%), C16(11.6%), C18(35.5%). C20(10.0%) and minor proportions of C2(2.0%). The component glycerides are: (I) fully saturated 7.5%, (II) mono‐unsaturated‐disaturated 27.7%, (III) diunsaturated‐monosatur

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060108

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractIn connexion with studies on the possible breakdown of higher fatty acids in silage and in in vitro rumen studies, various techniques for the estimations of such acids are being investigated. The present work covers the preliminary exploration of the separation of higher fatty acids by electrophoresis on paper, and a potential application of the method is described.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060109

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY

摘要:

AbstractThe compounds that initiate the browning reaction in dehydrated carrot were shown to be soluble in water or 60% alcohol. Alcoholic extracts of dehydrated carrot and potato were separated into basic, acidic and neutral fractions by ion‐exchange resins and then heated separately and in all combinations at 30% r.h. and 52°. Browning was only considerable when the basic and neutral fractions were both present, indicating that a Maillard type of reaction is probably the first in the chain of reactions leading to browning in carrot and potato.A limited amount of browning occurred in the basic fraction when heated by itself and this was shown to result from a colourless intermediate of the browning reaction which has been isolated and partially characterized. Its minimum molecular weight was found to be about 235 and its properties lead to the suggestion that it is anisoglycosylami

ISSN:0022-5142    

DOI:10.1002/jsfa.2740060110

出版商:John Wiley&Sons, Ltd    

年代:1955

数据来源: WILEY