ALBERT

Notes: SUMMARY— A gas liquid chromatography (GLC) procedure was developed to quantitatively measure the free amino acid content of meat and meat products. The amino acids were extracted from the meats with water and purified using dialysis and ion exchange chromatography. n-Butyl N-trifluoro-acetyl amino acid derivatives were prepared and analyzed on the gas chromatograph. Factors used for quantitative purposes were calculated using the peak areas and concentrations of known amino acid derivatives.The isolation and purification procedures were able to remove all carbohydrates, proteins, and 98% of all inorganic salts from the amino acid solutions. Eleven of the common amino acids were completely resolved using the GLC condition described in this investigation. In addition, three GLC peaks contained two amino acids each. The procedure was able to detect free amino acid in sausage in concentrations as low as .01mg/g.

Notes: The organic volatiles in commercial Delicious apple essence were extracted and reduced to an oil by five different extractants: isopentane, diethyl ether, charcoal (with elution by ether), liquid carbon dioxide, and 1,2-dichloro-1,1,2,2-tetrafluoroethane. Identification and quantitative estimation of the maior constituents were made by gas-liquid chromatography and mass spectrometry. Isopentane and the fluorocarbon were similar in action. Compared with ether they gave lower recoveries, especially for the low-molecular-weight alcohols, but they gave extracts with higher concentrations of esters and aldehydes and thus are useful for further composition studies. Liquid carbon dioxide gave an extract similar to that given by ether.Adsorption on charcoal gave generally good recoveries and was outstanding for alcohols. Panel tests indicated that the low-molecular-weight alcohols have only minor importance, if any, to apple aroma. A major proportion of the principal aroma-bearing constituents was extracted by the methods used.

Notes: Longissimus dorsi (two positions), biceps femoris, gluteus medius, and rectus femoris muscles from 16 Charolais-Hereford crossbred and 16 Hereford straightbred heifers on supplements of Vitamin A ranging from 0 to 6000 I.U. per lb ration were analyzed in the raw state. From 12 of the Charolais-Hereford crossbred and 12 of the Hereford straight-bred carcasses, loin steaks at three positions within the longissimus dorsi muscle were analyzed after cooking. Phosphorylated compounds having absorbance at 248 mμ, hypoxanthine-uric acid, pH, and total moisture were determined in both raw and cooked tissue.In raw tissue, phosphorylation was higher and hypoxanthine-uric acid was lower for longissimus dorsi than for the other muscles (P 〈 .01). Differences between two positions in longissimus dorsi muscle were statistically nonsignificant. Significant differences (P 〈 .05) were found for hypoxanthine-uric acid and pH among Vitamin A supplements by analysis of variance techniques. Charolais-Hereford crossbred heifers tended to have larger quantities of hypoxanthine-uric acid than did Hereford straightbred heifers.In cooked loin steaks a breed × vitamin supplement linear interaction was significant (P 〈 .051 for hypoxanthine-uric acid, pH, and intensity of flavor and a quadratic trend (P 〈 .05) for total moisture. Among steak positions, hypoxanthine-uric acid differences were significant (P 〈 .011 and there was a significant linear trend (P 〈 .01) for hypoxanthine-uric acid, pH, total moisture and intensity of flavor and also a linear trend (P 〈 .05) for juiciness. There was a significant vitamin × position interaction (P 〈 .011 and breed × vitamin × position intertction (P 〈 .011) for hypoxanthine-uric acid.Cooked loin steaks from Charolais-Hereford crossbred heifers had slightly higher apparent IMP and hypoxanthine-uric acid values than steaks from Hereford straightbred carcasses. Average flavor desirability scores were slightly higher for Hereford straightbred heifers than for the Charolais-Hereford crossbreds, although the differences were not found statistically significant.Total moisture and average juiciness sensory scores were significantly different (respectively P 〈 .01 and P 〈 .05) among loin steak positions.Size and location of muscle within the carcass, cooling rate, pH of tissue, inter-and intramuscular fat, and lean muscle mass are some factors believed to affect nucleotide degradation and content of hypoxanthine-uric acid.

Notes: SYNOPSIS. Acriflavin concentrations of 0.025 μg/ml and higher were Lo Leptomonas karyophilus in NNN medium to which no ribohad been added, and did not bring about the production of dys plastic forms. Upon addition of 0.4 μg/ml of riboflavin, contions of acriflavin up to 10.0 μg/ml allowed growth and rein the production of up to 86% dyskinetoplastic forms. Under conditions, increasing concentrations of acriflavin decreased the growth rate while increasing the rate of production of dyskinetoplastic forms. The number of dyskinetoplastic forms increased with time while the number of kinetoplastic forms remained approximately constant or decreased due to death. At a concentration of 1.0 μg/ml acriflavin and 0.4 μg/ml riboflavin, growth was primarily due to the production of dyskinetoplastic forms.

Notes: The paper defines a water right and discusses the origin, description and relationship of riparian rights, appropriative rights, overlying rights, pueblo rights, prescriptive rights and rights to spring water and return flows as recognized in California. It reviews the objectives and physical criteria on which administration of water rights in California is based and describes the administrative body, then outlines the procedures in regard to appropriation of water and determination of existing rights. It discusses watermaster service and water use recordation as practiced in California, and mentions Federal-State relationships, including the “reservation principle” asserted by the Federal Government. It concludes with observations of the deficiencies in the California system.

Notes: A method of slotted templet triangulation is described in which the authors have used photographs printed on a stable base as the templets. The advantages, disadvantages and possibilities of the method are discussed.

Notes: SYNOPSIS. The pigments synthesized by Astasia ocellata include α- and ε-carotene, 4-keto-β-carotene (echinenone), and 4,4′-diketo-β-carotene (canthaxanthin); 4-keto-α-carotene, accounting for about half the pigment in the cells, was tentatively identified; a strongly adsorbed keto-carotenoid, accounting for 25% of the pigments and bearing some similarities to astacin, polytomaxanthin and phoenicoxanthin, was also found.

Notes: SYNOPSIS. Strains of Tetrahymena pyriformis, including amicronucleate strain GL and representatives of 9 syngens, have been examined to determine the patterns whereby cortical features vary with numbers of ciliary meridians. The characteristics scored were the positions of the contractile vacuole pores (CVP's), the extent of the area within which CVP's develop, the incidence of supernumerary CVP's, and the number of postoral meridians. Intrasyngenic comparisons were possible in 6 syngens and permitted an assessment of intrasyngenic variation for these characteristics. Only the CVP positions appear to be reasonably constant within syngens in the strains examined. On the basis of this criterion the syngens can be arrayed in an approximate order of 1, 3, 7, 6, 8, 9, 2, 5, GL and 4; the angle formed between the central axis, the stomatogenic meridian and the CVP's is most acute in syngen 1.

Notes: SYNOPSIS. Experiments with mixtures of latex-tagged cultures of amoebae of strains, species and genera of the Dictyosteliaceae indicate little specificity in engulfment. This is in sharp contrast to the decided specificity for compatibility in completion of morphogenesis in the same organisms. Lack of specificity in engulfment is considered additional evidence favoring engulfment as a normal feeding activity rather than a process associated with syngamy in the cellular slime molds.