ALBERT

Notes: Friesian heifers grazing Cenchrus ciliaris cv. Biloela were supplemented with 0, 3 or 6 kg concentrates daily during weeks 10–34 (±1·7) of lactation during either the rainy or the dry season. The overall responses to concentrate were identical between seasons at 0·27 kg extra milk and solids corrected milk per kg. Supplementation increased total feed intake and modified the grazing behaviour of cows. For each kg concentrate organic matter eaten, herbage organic matter intake was reduced by 0·64 and 0·42 kg in the rainy and dry seasons respectively and the time spent grazing by 11 min. Higher intakes in the dry season were the result of an increased rate of biting and were reflected in liveweight change but not milk yield.

Notes: Light-trap catches of five tortricid species were recorded at orchard sites in Kent over an 11-year period. The dates on which moths of Hedya nubiferana (Haw.), Cydia pomonella (L.) and Archips podana (Scop.) were caught in light traps were strongly correlated with accumulated temperatures in day-degrees above a base of 8°C. The correlation was less good for catches of Pandemis heparana (Denis & Schiff.) and it was slightly better for those of Cydia pomonella above 10°C than above 8°C. The data were insufficient to calculate temperature sums for catches of Adoxophyes orana (Fisch. v. Rösl.). Moth catches of all five species showed differences between years in the timing of first and second generations. The dates of first catches are compared with dates estimated from the following temperature sums: for H. nubiferana 226 day-degrees above 8°C, for C. pomonella 268 day-degrees above 8°C and 149 day-degrees above 10°C, for Archips podana 326 day-degrees above 8°C and for P. heparana 386 day-degrees above 8°C. In the 11-year period, estimated dates of first catch were within ± 5 days of first actual catch of moths in light traps in nine years for C. pomonella, eight years for H. nubiferana and A. podana, but only five years for P. heparana.

Notes: In eastern England Onychiurus armatus(Tullb.) and O. fimetarius (L.) were found associated with damaged sugar-beet seedling roots soon after sowing in mid-March, 1973, when the mean soil temperature ranged from 3 to l1°C; observations confirmed that O. armatus caused Similar damage to seedlings under laboratory Conditions. In field experiments Onychiurus spp. were always more numerous in the seedling root zone than between the seedling rows, but different seed spacings had no significant effect on the extent of aggregation around individual sugar-beet seedlings in the cotyledon or early rough-leaf stages.

Notes: Bacterial wilt of wallflowers caused by Xanthomonas campestris is reported for the first time in the United Kingdom and a description is given of the disease symptoms. Isolates of X. campestris from wallflowers were pathogenic to seedlings of all wild and cultivated crucifers tested with the exception of Matthiola spp, (stocks). Four isolates of X. campestris from Brassica spp. and three other Xanthomonas spp. were not pathogenic either to wallflower or to stock seedlings. X. campestris isolates originating from cabbage were more virulent to cabbage seedlings than were isolates originating from wallflowers. X. campestris was isolated from wallflower seeds and from old wallflower debris.

Notes: Several degradation products of the iriazine herbicides atrazine [2-chloro-4-ethylamino-6-isapropylainino-1,3,5-triazine], cyprazine [2-chloro-4-cyclopropylamino-6-isopropylamino-1,3,5-triazine] and cyanazine [2-chloro-4-(l-cyanomethylethyl-amimo)-6-ethylamino-1,3,5-triazine] were monitored over a 3-year period in soil Trom fields under maiTC production. The soils were predominately loamy sands and sandy clay loams. HydroKy-triazines were determined semi-quanlilatively m the soil samples by gaschromalography, after methylation. Their levels ranged Trom 0.05 to 0.5 ppm. The hydroxy-triazines were the predominant triazine residues in the field during ihe spring and autumn, N-de-ethylated atrazine [2-chloro-4-amino-6-iso-propylamino-1,3,5-triazine] persisted at relatively high levels (0.015–0.02 ppm) 12 months after the application of atrazine. Greater proportions of N-de-ethylated atrazine and cyanazine II [2-chloro-4-(1-carbamoyl-1-methyleihylamino)-6-ethyl-amino-s-iriazine] than of atrazine or cyanazine were found to move through the soil profile into subsurface drainage water (1.2–1.6 m depth). Abbau und Transport von drei Triazin-Herbiziden und einiger ihrer Abbauproduk te im Boden unter Feldhedingungen Boden von Maisfeldern wurde über eine Periode von drei Jahren auf Abbauprodukte folgender Triazin-Herbizide unter-suchi: Atrazin [2-Chlor-4-äthylamino-6-isopropylatnino-1,3,5-triazin], Cyprazin [2-Chlor-4-cyclopropylamino-6-isopropyla-mino-1,3,5-(triazin) und Cyanazin [2-Chlor-4-(1-cyanoinethy-läthylamino)-6-äthylamino-1,3,5-triazin], Bei den Böden han-delie es sich hauptsächlich um lehmige Sande und sandig-tonige Lehme Hydroxy-Triazine wurden in den Bodenproben gas-chromatogruphish nach Methylierung. semi-quantitativ be-stimmt. Ihre Konzeniration im Boden betrug zwischen 0.05 und 0.5 ppm. Die Hydroxy-Triazine waren im Frähjahr und Herbst die vorherrschenden Rücksiände, N-desäthylieries Airazin [2-Chlor-4-amino-6-isopropyIamino-1,1,5-triazin] war zwölf Monate nach der Atrazin-Applikation mit relative hohen Kon-zenirationen(0.015–0.02 ppm) vorhanden. Von N-desäthylier-tem Airazin und Cyanazin II [2-Chlor-4-(1 carbamoyl-1–methy-läthylamino)-6-äthylamino-s-triazin] wurden grössere Anteile im Boden in das unterirdische Drainagewasser transportiert (1.2–1.6 m Tiefe) als es für Atrazin oder Cyanazin der Fs Swiir Disparition et migration dans le sol, au champ, de trois triazines herhicides et de plusieurs de leurs produits de dégradalion. Plusieurs produits de dégradation des triazines herbicides suivantes: atrazine (2-chloro-4-éthylamino-6-isopropylamino-1,3,5-triazine) cyprazine (2chloro-4-cyclopropylamino-6-isopropylamino-l,3,5-triazine) et cyanazine (2-chloro-4 (l-cyanométhyléthylamino)-6-éthylamino-l,3,5-triazine) ont été contrölés dans le sol. pendant une période de trois années, dans des champs de maïs en production, Les sols étaient pour la plupart sablo-limoneux et limono-argilo-sableux, Les hydroxy-triazines ont été déterminées semi-quantalivcmeni dans les échantillons de sols, par chroma tographie gazeuse aprés méthy lation, Leursconcen [rations s'étendaienlde0.05à 0.5ppm, Les hydroxy-triazines ont été les résidus les plus imporiants dans le champ au printemps et à I'aulomne, L'alrazine N-dé-éthylée [2-chloro-4-amino-6-isopropylamino-l.3.5-triazine] a persistéà des concentralions rclativemeni élevées (0.015 à 0.02 ppm) douzemois aprés l'application de l'atrazine, Il a été conslaté que des proportions d'atrazine N-dé-éthylée et de cyanazine II [2-ehloro-4(l-carbamoyl-1-méthyléthylamino)-6-éthylamino-1,3,5-triazine] plus importantes que celles de l'atrazine ou de la cyanazine, migraient à travers le profil du sol. dans la subsurface de drainage dc l'eau (1,2 à 1.6 m de profondeur).

Notes: A method for producing a dehydrated, salted fish-soy product was developed. The best results were obtained when mechanically deboned flounder meat from headed and gutted fish frames (“racks”) was thoroughly mixed with salt (30% of the meat weight), soybean curd (20% of the meat weight) and the mixture was subjected to a pressure of 75 psi to remove juices and form cohesive cakes. The cakes were dried at 50°C for 8 hr to give a final product of 49.8% crude protein, 14.4% moisture, 21.1% salt and 5.3% crude fat. The salt was effectively removed from the product in preparation for consumption by bringing the fish-soy cake to a boil in three changes of water. Such a product can be made economically with the use of simple equipment and therefore could serve as an inexpensive protein for the developing countries. Further development work and appropriate acceptance trials with a given target population seem desirable.

Notes: Using a mechanical deboner (Beehive), over 60% edible flesh was obtained from the “racks” (headed and gutted fish frames obtained as filleting waste). However, this meat developed an unattractive color during frozen storage and undesirable organoleptic changes occurred. The effectiveness of a combination of antioxidants, chelating agents and polyphosphates in retarding the development of rancidity, color deterioration and decrease of protein extractability in mechanically deboned flounder meat (MDFM) during frozen storage was studied. The most effective treatment to minimize undesirable change was a 1 min dip of the racks, prior to deboning, in a pH 4.5 solution of 0.5% each of ascorbic and citric acids and 0.2% each of Na2EDTA and Kena (Calgon), followed by a postdeboning addition of 0.3% each of ascorbic and citric acids and 0.2% each of Kena and Na2 EDTA.

Notes: Polygalacturonic acid (PGA), dissolved by neutralization with KOH, rapidly clarified lime, lemon, grapefruit, orange, and apple juices, orange and grapefruit pulp wash liquors, and lemon peel juice. In 1 hr turbidity was reduced to 5% or less of its original value in orange, grapefruit, and lemon juices, 12% in lime juice, 8% in grapefruit pulp wash liquor, and 11% in lemon peel juices. Turbidities of apple juice and orange pulp wash liquor were reduced to 30 and 38%. Optimum PGA concentration ranged from 75-500 ppm. Clarification was pH dependent, with different commercial preparations differing in pH optima. Optimal pH for clarification varied directly with PGA molecular weight.

Notes: To determine the effect of refreezing on broiler carcasses, three separate lots of commercially processed chickens were packaged in polyethylene bags and frozen at -18° or -30°C. At 2–4 day intervals they were thawed at room temperature for 7–8 hr (to 4°C internal). Random carcasses were removed for testing and the remainder refrozen, up to five times. Tests included taste paneling and visual observations for sliminess and bone discoloration, total moisture, TBA values, shear values and total viable counts. Total drip and total losses were also calculated. Results showed that taste panel scores for tenderness, juiciness, flavor and overall acceptability of roasted breast meat were not affected by five refreezings. Visual observations showed no appreciable increase in sliminess or bone discoloration due to repeated refreezings. Total drip increased but total loss (which included cooking losses) changed little after the first refreezing. Total moisture in the cooked product and shear values for dark meat showed no change, while shear values for light meat decreased. TBA values did not increase over those for the control until after four refreezings. It appears, from the results of this study, that poultry can be safely refrozen several times, providing the meat is handled properly.