ALBERT

Notes: Summary: In section 2 we formulate a linear programming problem, dual to the general convex programming problem, in such a fashion that this dual has the straightforward economic interpretation of a pricing problem. It turns out that the presently known duality results follow from the theorem. Known duality results in nonlinear and quadratic programming are derived in section 2. Section 3 derives and extends the duality results of homogeneous-constraint programming (including linear and quadratic programming).

Notes: Eggplant polyphenolase oxidized chlorogenic acid much faster than it did any other substrate. In contrast, the substrate oxidized most rapidly by the avocado preparation was nordi-hydroguaiaretic acid (NDGA), followed by catechin and catechin. Resorcinol was a moderately effective competitive inhibitor (Kt= 0.02M), whereas hydroquinone (Kt= 0.005M) was a slightly less potent noncompetitive inhibitor. All the chlorides tested depressed eggplant polyphenolase activity to a similar but limited extent. The copper-chelating agents 1-phenyl-2-thiourea and sodium diethyldithio-carbamate were powerful inhibitors; the former (Kt= 0.01mM) was shown to act non-competitively.

Notes: The odor component of proline and ornithine degraded by periodate, isatin, or ninhydrin was identified as 1-pyrroline by means of gas chromatography on three columns, mass spectra, and infrared analysis. Free γ-amino-butanal also yields the same odor component via formation of an internal Schiff base.

Notes: Concord grape essence was examined by GLC-mass spectrometry and sixteen volatile components identified. Aside from ethyl acetate and ethanol, the most abundant was 2-methyl-3-buten-2-ol. Preliminary information on several other components has been obtained.

Notes: The effects of different combinations of curing salts (NaCl, NaNO3, NaNO2) and temperature on the growth, survival, and heat resistance of several strains of Clostridium perfringens were investigated. These strains were shown to survive and grow in concentrations of curing salts considerably higher than those used in normal curing operations. When used in conjunction with heat, the concentrations of curing salts required to affect cell survival were still well above those usually employed. Hams were pumped with curing brines inoculated with low concentrations of spores of a food-poisoning strain of C. perfringens, then cured and smoked according to routine procedures, C. perfringens could still be isolated from the hams after cooling.A simple procedure for preparing reproducible inocula of aged spores is described. These aged spores showed much greater resistance to heat after storage in meat-brine mixtures than did spores from young sporulating cultures.

Notes: One hundred and fifty wines of different types and regions were scored by 11 experienced judges by two methods (scoring and comparative rating). It was thought that the second method (which included a reference wine) would give more stable and consistent results than the standard method. For some categories of wines the standard method resulted in more stable and consistent responses, but for other categories the reverse is true. For some judges and for some categories of wines the two methods were practically identical. The reactions of the judges to the two methods varied greatly.

Notes: The antioxidant activities of several flavone glycosides and cinnamic acids were determined in lipid-aqueous systems. Flavone glycosides, except rutin, possessed approximately the same antioxidant activity as their respective aglycone. Rutin was not as effective as its corresponding aglycone, quercetin. Quercetin derivatives were the only glycosides isolated from green onions, green-pepper pods, green-pepper seeds, and potato peels. Green-onion tops also possessed a glycoside of myricetin. Caffeic acid was an effective antioxidant hut chlorogenic acid had no antioxidant activity.

Notes: The effect of gamma radiation upon the quality of sweet cherries was studied. Softening was detected which progressed rapidly above a threshold dose of approximately 50 kilorads and was related to the degradation of pectic constituents of the fruit. Although respiratory O2 consumption and CO2 evolution were stimulated during irradiation, the response subsided slowly after irradiation ceased. Color bleaching occurred only at the high doses. Despite a marked initial reduction in microbial contamination, extended storage periods showed increased microbial spoilage. A reduction in the development of brown-rot during high-temperature short-time storage resulted from kilorad doses of radiation. There was a slightly increased rate of sulfur dioxide bleaching and increased yield of brined cherries, but this was accompanied by loss of texture of the finished product.

Notes: Tests made with chickens frozen before rigor, during rigor, and after rigor showed that the amount of drip exuded on thawing was greatest in poultry frozen during rigor. The loss of nitrogenous constituents and ribose increased proportionally with the amount of drip. Protein solubility was minimum, and cooking losses maximum, in poultry frozen during rigor. The factors responsible for drip loss in poultry appear to be similar, regardless of the stage of rigor mortis at which the meat was frozen. It is probable that more water froze out of muscle during the state of rigor, causing higher solute concentrations in the tissue. The higher solute concentration in the muscle tissue frozen during rigor may affect the solubility of proteins and their ability to reabsorb water on thawing, and thus affect tenderness and loss of drip.

Notes: Proteins were extracted with a yield of up to 90% from wheat flour and finely powdered untoasted soya flour, with a 3M urea solution at 4°C. The urea-extracted protein contained, on hydrolysis, higher amounts of ammonia than a commercial soya protein isolate. Amino acid analysis by ion-exchange chromatography of soya proteins isolated with 3M urea showed that, on an ammonia-free basis, the urea-extracted proteins were comparable to a commercial soya protein isolate. Both had an amino acid composition comparable to that of a commercial solvent-extracted 50y0-protein soya meal. The urea-extracted proteins from wheat flour and soya flour retained their functional properties in bread-making. Extraction with 3M urea was lowered in coarsely ground soya meals and was reduced substantially by heat-treatment of soya products. Dispersibility in 3M urea at 4°C was found to be a useful parameter to evaluate the extent of heat damage to plant proteins.

Notes: Duck eggs were the most susceptible to bacterial spoilage, and turkey eggs were at least as resistant as chicken eggs and in some experiments appeared significantly more resistant. Under storage for 6 weeks at room temperature, however, the ability to resist bacteria was essentially unchanged in duck eggs and very markedly lowered in chicken eggs. Similarly, duck eggs lost very little quality (Haugh units) upon prolonged storage, and chicken eggs lost interior quality much faster. Bacterial penetration studies of chicken and duck exterior structures with model systems demonstrated that the outer shell membrane was the least resistant, followed by the shell and then the inner shell membrane. No consistent or significant differences in bacterial penetration were found between chicken and duck eggs, although the inner shell membrane of the former was thicker than that of the latter. Egg albumen was implicated as a major barrier to bacterial egg spoilage; conalbumin was an important inhibitor in egg white.

Notes: Samples of 6 commercial varieties of peaches–5 freestone (Ranger, Triogem, Sun-high, Elberta, and Afterglow), and 1 clingstone (Ambergem)–were examined at 4 stages of postharvest ripeness. Fresh fruit samples were tested for firmness and analyzed for pectin-esterase activity and for three pectin fractions (water-soluble, Versene-soluble, and Versene-insoluble). Shear press readings were taken on the corresponding canned samples as well as subjective firmness ratings for each variety at each stage of ripeness.In Ambergem, the proportions of the three pectin fractions remained relatively constant in fruits held 4 days at 25°C. In freestone peaches, the proportion of water-soluble pectin increased rapidly at the expense of the other two fractions. There were significant statistical differences between the freestone varieties in the proportions of Versene-soluble pectin retained with advancing ripeness. The differences in pectin constitution were related to the firmness of the fresh and canned products. Pectin-esterase activity was markedly lower for Elberta than for the other freestone varieties. The level of pectinesterase activity was not in itself related to firmness retention but may be involved indirectly in demethylation for cationic-binding.

Notes: Relatively mild preslaughter temperature treatments, involving warm air, cold air, and cold air with an ice-water spray, were administered, singly and in various combinations, to simulate extremes in environmental conditions and fluctuations. Cold-air treatment improved mean 24-hr color-structure scores and expressible-juice ratios, although a few animals responded adversely to this treatment given singly. Improvement in these parameters was the most significant and consistent in the muscles of pigs subjected to a change from a warm-air to cold-air environment. Rate of pH decline was significantly slower (P 〈.05) in muscles of pigs from groups involving warm-to-cold treatments than in control animals. Although glycogen and lactic acid levels at death were altered by treatment, glycogen levels were decreased the most by the warm-to-cold treatments. These improvements resulting from a change in environment from warm to cold, were observed even though the treatments were not severe enough to cause a decrease in muscle temperature. Thus, a sudden change from a warm-air to a cold-air ante-mortem temperature, even when of short duration and not severe enough to reduce muscle temperature at death to levels below normal, altered the post-mortem glycolytic rate and associated properties of porcine muscle, and improved meat quality.

Notes: A total of 576 samples of apple juice stored at 0, 37, 72, and 91 °F were analyzed during a period of 242 days. Of these, 283 were analyzed for acetylmethylcarbinol (AMC), 195 for diacetyl, and 98 for ethyl alcohol. There was no significant decrease in quantity of AMC or ethyl alcohol in apple juice in tin cans and glass bottles during the storage periods. The level of diacetyl, however, declined at a significant rate when diacetyl had been added to apple juice in bottles and stored at 91 and 72°F for 219 days. Only AMC was tested for its stability during repeated thawing and re-freezing periods. No significant changes occurred in the quantities of AMC present in these frozen samples.

Notes: Starch was extracted from Spirodela polyrrhiza (L.) Schleid. and characterized as to shape, granule size and weight distribution, amylose content, temperature of gelatinization, and viscosity in relation to temperature.The highest percent of starch for S. polyrrhisa was found in the sample collected after 14 hr of illumination in an atmosphere at 5% CO2. The added CO2 did not affect the starch content significantly, but did give more luxuriant growth. The starch was found to have simple, centric granules, spherical to slightly ovoid. The granules ranged from 1 to 8 μ, average diameter 3.85 μ. The weight average diameter was 4.86 μ. A dilute suspension of the starch gave a blue color with iodine. The amylose content was found to be 21%. The gelatinization temperature for starch of this size and amylose content was high. The gelatinization range was 94–98°C. The curves obtained from temperature vs. viscosity measurements were typical of those for other starches of similar size and amylose content.

Notes: A highly stable reagent consisting of para-dimethylaminobenzaldehyde (I) or para-hydroxybenzaldehyde (II) or other cylic aldehydes, plus thioureau in concentrated sulfuric acid, has been developed for use in determining piperine. The slightly yellow reagent, if stored under refrigeration in a brown bottle, maintains a constant chromogenic capacity for 4–6 weeks. Piperine when heated with this reagent for 15 min at 100°C develops a red color (I max. 490 mp) or purple color (II max. 570 mμ) whose intensity is proportional to the amount of piperine present. Water inhibits color development, but a small amount of methyl alcohol is necessary. Ethyl alcohol cannot be used, since it develops color with the reagent. Critical factors for reproducible, quantitative assay are the concentration of acid and thiourea in the reagent and the time and temperature of heating the reaction mixture. For I, the most sensitive of the aldehydes used, good precision, with a standard deviation of it ± 3470, was attained. Between the levels of 0.01 and 0.06μM of piperine per ml of reagent, there is a linear relation which may be described by the least-squares equation.X = 0.088 Y + 0.00175 where X = concentration (μM) of piperine per ml of reagent Y = absorbance at 490 μM Percent piperine in sample = X (0.28533) (dilution factor)′ 100 Sample weight (mg)

Notes: The morphology and metabolism of seven radiation-resistant bacteria isolated from fresh Gulf shrimp were studied to ascertain if radiation altered their characteristics. Radiation-induced differences were observed in optimum incubation temperature, chromogenesis, carbohydrate and vitamin utilization, and action on litmus milk.

Notes: Polyphenolic compounds were extracted with ethyl acetate from aqueous infusions of canned Blenheim apricots (Prunus armenica L.). The compounds were separated by two-dimensional paper chromatography of the extract with n-butanol-acetic acid-water (4:1:5) and 2% acetic acid. The individual compounds were identified by Rf values, fluorescent behavior, absorption spectra, and degradation products. Shown to be present in the extract were three chlorogenic acid isomers, two p-coumaric acid derivatives, rutin, isoquercitrin, quercetin, an unidentified quercetin glucoside, catechin, and epicatechin. The predominant polyphenolic compounds were chlorogenic acids and p-coumaric acid derivatives.

Notes: Asym-monoethylcitrate was isolated from avocado fruit. Its identity was established by analysis, by its proton magnetic resonance, and by comparison with the synthetic ester, including X-ray diffraction patterns. Approximately 6% of the citric acid of avocado fruit exists as its asym-monoethyl ester. The ester exists in two crystalline forms of different melting points and different X-ray diffraction patterns.

Notes: In general, amino acids as analyzed by column chromatography declined slightly in tempeh fermented up to 72 br, and these declines were partially attributable to amino acid deficiencies in the fermentative mold. Tryptophan declined in the dehulled lactic-acid-soaked soybeans, increased in 24-hr-fermented tempeh, and decreased slightly as the fermentation continued to 72 hr. Free amino acids and ammonia increased during fermentation. Glucosamine was isolated from the mold and subsequently identified. An increase in glucosamine in tempeh during fermentation reflected large amounts in the mold. Deep-fat frying of tempeh caused some amino acids to decrease after 5 min, while most declined after 7 min. Lysine and cystine were most susceptible to heat destruction. Steaming of tempeh for 2 hr or less had no effect on the amino acids. Changes in amino acid indexes during fermentation and heat-processing were related and, in some instances, significantly correlated with animal data.

Notes: Interrelationships of fiber diameter, sarcomere length, and tenderness were studied in 12 bovine muscles of horizontally placed and vertically suspended carcass sides. In comparison with the horizontally placed sides, the vertically suspended sides had greater sarcomere lengths in the psoas major, latissimus dorsi, and rectus femoris muscles. Conversely, vertical suspension permitted the longissimus dorsi, gluteus medius, adductor, biceps femoris, and semitendinosus muscles to shorten in sarcomere length. In general the differences in sareomere lengths of muscles (between sides) were associated (r=–.82 P 〈.01) with differences in fiber diameter. Differences in fiber diameter (between sides) were highly related to differences in shear force (r= .73, P 〈.01, as were differences in sarcomere length (T = -.80, P 〈.01). When museles shortened, there were corresponding decreases in sarcomere length, increases in fiber diameter, and decreases in tenderness.

Notes: The effects and interrelationships of time, temperature, and solute concentration on the vapor space equilibration of a dilute ester system is described. The results, which are of interest to those engaged in gas chromatographic headspace analysis or in sniff-test methodology, show that dilute solutions behave in a predictable manner, even though the data do not fit the Clausius-Clapeyron equation.

Notes: Some effects of egg albumen, gelatin, methyl cellulose c(MC) and carboxymethyl cellulose (CMC) on the gelatinization of unmodified corn and waxy maize starches are reported. The effect of increasing concentrations of those four substances on gelatinization of the starch was determined at 70, 80, and 100°C, and with 40, 60, and 80% moisture. The main criterion for the amount of gelatinization was the susceptibility of the starch to beta-amylase.Albumen, at the higher concentrations employed, inhibited gelatinization of the starches heated at 70°C with 60 and 80% moisture but did not affect degree of gelatinization at higher moisture levels or at higher temperatures. Gelatin inhibited gelatinization of the starches heated at 70°C more than did albumen, and inhibited to some degree the gelatinization of starches heated to 80°C with 60% moisture. At higher moisture levels and temperatures, gelatin had no effect on extent of starch gelatinization. Methyl cellulose significantly affected starch gelatinization at 70°C but had less and no effect at 80 and 100°C, respectively. Carboxymethyl cellulose had pronounced effect on starch gelatinization at all temperatures and moisture levels except the 80% moisture level system heated at 100°C.In bread dough containing between 36 to 38% moisture, starch gelatinization increased with temperature in the center of the loaf. The rate of increase of starch gelatinization was less than the rate of increase of temperature during baking.

Notes: Studies were conducted to: 1) investigate the association between the physiological parameters heart and respiration rates, and the postmortem properties of muscle; and 2) determine the physiological response of the pig to experimentally-imposed, abrupt changes in environmental temperature immediately prior to slaughter. In the first phase of these studies, observations were made on 55 untreated pigs representing 4 breeds. Heart and respiration rates were determined on restrained animals in standing position, just before slaughter. Abnormally high heart and respiration rates were observed under these conditions in comparison with resting rates. Nevertheless, very high heart and respiration rates, immediately prior to slaughter, were associated with rapid rates of post-mortem muscle pH decline, low post-mortem pH values and pale, soft, exudative musculature. In the second phase of these studies, a group of 42 Poland China pigs were subjected to 7 ante-mortem temperature treatments. Warm treatment resulted in marked increases in respiration rates and wide variations in heart rates. Cold treatments generally decreased both respiration and heart rates. In the combination treatments, a change from warm to cold environment tended to restore respiration rate to pretreatment levels. Both respiration and heart rate tended to increase as muscle temperature increased. Drastic increases in heart rates due to warm treatment were associated with the development of extremely pale, soft, exudative musculature.

Notes: Temperature amplitudes to 160° and Q10 values from 1 to 30 were integrated to derive coefficients of fluctuation. Multiplication of the coefficient by the reaction rate at the mean temperature permits ready calculation of the average reaction rate when temperature fluctuations assume either a square-wave or sinusoidal form of cycling. The method is applicable to any temperature scale. Ascorbic acid solutions were less stable when the temperature was cycled from −6 to 30°F than when held steady at 12°F. Aerobacter aerogenes and Staphylococcus aureus cultures incubated under cyclic conditions from 40 to 80°F usually grew quicker than cultures incubated at a constant temperature of 60°F.

Notes: The influence of breed, sex, and fatness on the quantity and eating quality of loins from 119 Duroc and 111 Yorkshire pigs was studied. Duroc pigs had significantly more intramuscular fat, smaller longissimus dorsi area, more tender, juicier loins, and less separable lean in the ham than Yorkshire pigs. Among Durocs, barrows had more desirable lean flavor than gilts. Among Yorkshires, barrows had more desirable fat flavor than gilts. In both breeds, an increase in backfat thickness was accompanied by a significant linear decrease in separable lean and increase in separable fat of the ham. Correlations among quantity indices and eating quality indicated that indices of quantity were not related to eating quality.

Notes: Twelve hens were inoculated weekly for 11 weeks with Salmonella derby in peptone water. Another 12 were fed continuously on feed which had been contaminated with Salmonella derby. Another group of birds served as controls. Both the shell surface and interior of 2 eggs per bird each week were examined for salmonellae. Chicks hatched from 5 selected hens were also examined for salmonellae. Neither the shells nor the egg meats from the 622 eggs sampled yielded positive S. derby cultures during the trial. The feces of 2 birds receiving contaminated feed, and of 4 birds receiving the weekly inoculation contained the S. derby. S. derby was not recovered from any of the hens upon sacrifice or in any of the chicks from these hens.

Notes: The effect of walnut meats on Escherichia coli viability was evaluated. Water-washed and unwashed English walnut meats were immersed in E. coli suspension under controlled conditions. Meats were dried at room temperature, packed in plastic bags in 50-g quantities, and stored under various conditions at room temperature and in the cold. Periodic examination of meats by bag over eight months revealed the following. The E. coli population was reduced 99% during two days of drying on unwashed substrate, but not on washed substrate. On the one hand, both unwashed and washed nuts stored at room temperature failed to show any E. coli after three and four months storage respectively; on the other hand, there was no significant loss of E. coli viability on either unwashed or washed nuts stored in the cold up to 240 days.The effect of walnut tannin extract on E. coli was determined. This effect was greater on cells suspended in saline than on cells suspended in 0.1% peptone water. In 0.9% saline, 1 × 107 cells were killed at 0.62% walnut tannin concentration and 1 × 106 cells at 0.1670, both within 1 hr, whereas 2.5% tannin concentration was required to kill 1 × 107 cells in 0.1% peptone water within 2 hr. The reliability of E. coli as the index organism to detect insanitation in English walnut meats is discussed.

Notes: Chlorella pyrenoidosa No. 71105, grown under limited nitrate conditions (1mM NO-s) had protein levels of 21–6470 of the total dry weight when grown in continuous culture, and only 5–20% protein when grown as stationary cultures. Light limited both the protein fixation and the total production of dry algal tissue. Protein per liter increased with light, but at a slower rate than total dry weight, resulting in yields of greater protein per liter but cells of lower percentage of protein. Up to limiting concentrations of nitrate the algal yield (dry matter) was directly proportional to light received. The conversion of light energy to net chemical energy was between 3 and 13%.

Notes: Lipids extracted from chicken breast muscle, thigh muscle, and skin tissue were fractionated by thin-layer and column chromatography. Breast muscle lipids were highest in the proportions of phospholipids to neutral lipids, followed by thigh muscle and skin tissue lipids. Gas-liquid chromatography analysis of the fatty-acid-containing fractions showed that phospholipids contained higher levels of 18-carbon saturated, and 20–24-carbon unsaturated fatty acids than triglycerides. Triglycerides contained higher levels of 18-carbon mono- and diunsaturated fatty acids than phospholipids. The minor lipids were generally between the phospholipids and triglycerides in their proportion of saturated to unsaturated fatty acids. The fatty acid composition of similar lipid fractions did not vary appreciably with tissue location: only the proportion or level of lipid fractions varied in different tissues.

Notes: Investigation of the anthocyan skin pigments in hands 1, 2, and 3 isolated from Vitis vinifera var. Tinta Pinheira grapes showed that the pigments from hand 2 consisted of the 3-mono-glucosides of malvidin, peonidin, delphinidin, and petunidin, each acylated with p-coumaric acid. The pigments from hand 3 consisted of the same four anthocyanins, each acylated with caffeic acid. Evidence is presented to show that the pigments in hand 1 were an artifact obtained under certain experimental conditions, and a tentative explanation for their formation is proposed.

Notes: To study the effect of pH and divalent cations such as Mg and Ca on rehydration of freeze-dried meat, a model system of freeze-dried myofibrils was designed. The fibrils were dried at pH 5.4, 6.0, and 7.0, with and without addition of Mg and Ca, in the concentrations found in meat. The freeze-dried fibrils were rehydrated after homogenization in the rehydrating solution; and by diffusion of the solution into the dried fibril mass. When the fibrils were homogenized the cations increased the water-holding capacity of the sedimented fibrils. An increase in the water-holding capacity with higher pH was apparent only after the cations were added. When the fibrils were rehydrated through diffusion, the cations decreased the hydration. Increased hydration capacity with higher pH was found with and without the cations.

Notes: Soybean saponins were found to inhibit, to a certain extent, cholinesterase and the proteolytic activity of chymotrypsin, trypsin, papain, and Tribolium castaneum larval midgut enzyme solution. It has been shown that this nonspecific inhibition results from a protein (i.e., enzyme) saponin interaction, since pre-incubation of the saponin with various proteins prior to enzyme-substrate interaction could abolish the inhibitory effect of the saponins.

Notes: The degradation of cyanidin 3-gentiobioside by mushroom phenolase in a model system containing catechol is inhibited by SO2. In a citrate phosphate buffer, pH 6.5, with 2.8 × 10−5M catechol and 3.3 mg commercial enzyme per 100 ml reaction mixture, 8 ppm of SO2 completely checked the anthocyanin degradation. In tart cherry juice, under similar conditions but with no catechol added, 30 ppm SO2 were required for a practically complete inhibition. At lower pH the inhibition is accomplished by smaller SO2 concentrations.

Notes: Vitamin K5 was found to accelerate the loss of ascorbic acid in orange juice stored at refrigerator temperatures in waxed fiberboard cartons. It is suggested that vitamin K5 functions as an oxygen carrier. Its activity was not inhibited by antioxidants. Of a number of antioxidants suitable for food use, only gentisic acid or its sodium salt did not produce a very objectionable off-flavor. Vitamin KG was not an effective antimicrobial agent.

Notes: This study was conducted to determine how altering the course of post-mortem changes artificially through liquid nitrogen (L-N2) treatment, affects certain physieochemical properties of the musculature. L-N2-treated muscles were superior to the untreated pale, soft, exudative muscles in ultimate gross morphology (color structure) and myofibrillar and sarcoplasmic protein extractability. L-N2 treatment also improved the emulsifying properties of the muscle and decreased the post-mortem production of reducing sugars. The significance and interrelationships of these properties were discussed.

Notes: Passion fruit juice catalyzed hydrogen per-oxide decomposition as a first-order reaction with a rate constant equal to 0.009/min/ml of juice at 77°F. The activity was destroyed by mild heat and did not regenerate after storage. It was affected only slightly by increasing juice pH from 3.0 to 6.8, although the fresh juice inactivated commercial catalase. Pectinesterase (PE) activity in ripe papaya flesh averaged 0.013 meq/min/g at 86°F. Rate of destruction for PE in acidified purée was determined in the range 169–186°F, giving a z value of 11°F from the thermal inactivation curve and a D180= 10 min. Further experiments on heat-processed acidified purée in No. 2 cans indicated a residual activity more heat resistant than that predicted by extrapolation of the thermal-in-activation curve.

Notes: The effectiveness of nisin and tylosin lactate in controlling spoilage in foods that received minimal heat sterilization was investigated. Test foods represented a low-acid food, an acid food, and an additional acid food in which an extended heat process was detrimental to product. quality. The low-acid food was given a minimum “botulinum cook,” while the acid foods were given processes designed to ensure sterility of the container from contamination by air-borne flora. Inocula were spore suspensions of Bacillus stearothermophilus and B. coagulant. The antibiotic-treated products were incubated at 130°F and examined periodically over a 10-week period. Samples stored two years in a warehouse were examined less often. No spoilage was noted at any level of antibiotic-treated low-acid product stored at warehouse temperatures. All levels of nisin-treated low-acid variety were spoiled after 10 weeks at 130°F, while only the lowest level of tylosin lactate tested demonstrated any degree of spoilage. Tylosin lactate had no effect in preventing spoilage in either acid food tested at 130°F or warehouse temperatures. Nisin, at the higher concentrations tested, demonstrated an ability to reduce spoilage in acid-type products providing a slight beat process was employed.

Notes: Oligosaccharides of DP 3–10 were evaluated for their properties of density, refraetive index, viscosity, optical rotation, reducing power, and infrared absorption characteristics. Tables of data were developed giving the expected values of each property for each oligosaccharide.As expected, density, refractive index, viscosity, optical rotation, and reducing power were related to the molecular weight of the sugars. The degree of the effect of molecular weight on each of these properties was established.

Notes: An unstable compound with an intense odor of “burnt pineapple” was isolated as a major component of a pineapple flavor concentrate. This compound was tentatively identified as 2,5-dimethyl-P-hydroxy-3(2H)-furanone (I).

Notes: Bright-green complexes were formed during the storage of canned green vegetable purées at room temperature or above. These pigments were isolated and purified, and their spectral characteristics analyzed. The occurrence of fluorescence and the phase test behavior were noted, and the hydrochloric acid numbers determined. Since copper and zinc were found in the green pigments, the ease of formation of these compounds on addition of metals in pea macerate was studied. The levels of metal content at which the phenomena of regreening can occur were determined, and the percentage conversion to the pigments formed was analyzed at these levels of metal. It was established that these pigments were copper complexes of mainly pheophytin a and, to some extent, pheophytin b.

Notes: Staphylococcus aureus is less sensitive to gamma radiation when suspended in fish homogenate or crab meat than in phosphate buffer. Comparative tests of various media confirmed that Staphylococcus No. 110 (Difco) plus egg yolk incubated at 45°C gave good recoveries of S. aurens from irradiated samples.The ability of S. aureus to survive and grow out in brain-heart-infusion broth, heat-sterilized crab meat, and unsterilized crab meat before and after irradiation was tested at various temperatures. The organism died out when stored at 1 and 8° regardless of treatment. At 12°C, S. aureus grew well in sterilized crab meat, reaching a count of 10° cells per gram after 14 days, but was greatly inhibited in nonsterile crab meat, whether irradiated or not. At 22° (room temperature), S. aureus grew well and rapidly in sterilized crab meat, reaching a count of 108 cells per gram within three days, but was inhibited or grew poorly in untreated (non-sterile) crab meat. Apparently the inhibition of growth was due to competition by saprophytic bacteria naturally present in crab meat. The effect of such competition was largely eliminated when crab meat was irradiated at 100 and 200 Krad and S. aurens grew out well in such material when incubated at 22°C. There was some evidence that the ratio of staphylococci to saprophytic bacteria influenced outgrowth, but the major effect seemed to be due to the creation of inhibiting conditions in crab meat by the competing bacteria since staphylococci were completely inhibited in spoiling erab meat samples even after irradiation.

Notes: Subjective scores for eating quality of two beef muscles, longissimus dorsi (LD) and biceps femoris (BF), cooked to two final internal temperatures were related to fat content and to the amount of bound and free water. Steaks from muscle were cooked to final internal temperatures of 68 and 85°C. As the temperature increased the meat was drier, harder, and more mealy, and contained less connective tissue, but the fragmentation of muscle fibers was not changed. Softness scores were associated with higher amounts of fat and decreased amounts of total water in both muscles cooked to 68°C. As. the amount of fat increased in raw and cooked beef, the amount of total water decreased. The amount of bound water, expressed as a percentage of total water, remained relatively constant in raw and cooked steaks. Differences between the muscles and the effects of heat were discussed.

Notes: Anthocyanin in freestone peaches was extracted, purified, and crystallized. The pigment was characterized by its absorption spectra in the visible and infrared region. Acid hydrolysis of the pigment yielded glucose and cyanidin, present in equal amount on a molar basis. No intermediate glycoside was found when the pigment was hydrolyzed under mild conditions, indicating a monoglycoside structure. Alkali degradation of the aglycone yielded phloroglucinol and protocatechuic acid, showing the presence of cyanidin in the pigment. The absorption peak of the pigment in a 0.01% methanolic HCl solution shifted from 525 to 568 mμ when aluminum chloride was added to form a chelate, indicating the presence of orthophenolic groups in the molecule. The peach anthocyanin is identified as a J-mono-glucoside of cyanidin. Variation in anthocyanin content between different varieties of California-grown freestone peaches at various ripeness levels is presented. The importance of anthocyanin to discoloration in canned freestone peaches is discussed.

Notes: Pigments in the shell and flesh tissues of developing pineapple fruit were analyzed at weekly intervals on four different lots of fruit ripening in the spring and in the summer of 1963. Chlorophyll in the shell showed little change until final ripening began. It then disappeared during the final two weeks of development. Anthocyanin and chalcone compounds in the shell fell off steadily throughout fruit development. The carotenoid pigments in the shell showed a small downward trend during development, followed by a small rise during senescence of the fruit, after the chlorophyll had disappeared. In the flesh, however, the carotenoids showed quite marked changes. These pigments fell until about seven weeks before ripeness, then rose markedly during the final two-week ripening period. The trends in plant pigments are consistent with suggestions from earlier studies on nitrogenous, carbohydrate, and acid constituents of the pineapple during development, indicating that there are several discrete physiological stages for the fruit.

Notes: The leucoanthocyanins present in the peel and flesh of Gravenstein apple were extracted with methanol and fractionated. Five preparations were obtained from apple peel, and three from apple flesh. These were characterized on the basis of solubility, mobility on paper, astringency and nature of products yielded on heating with dilute and concentrated hydrochloric acid solutions. On mild acid hydrolysis both the peel and flesh leucoanthocyanins yielded catechin and epicatechin. On stronger acid hydrolysis these yielded cyanidin and pelargonidin. Absorption spectra were obtained in the visible, ultraviolet, and infrared regions. The major apple leucoanthocyanins were found to be highly polymerized and quite complex.

Notes: Dilute aqueous solutions of hypoxanthine were found to he predominantly hitter. Triangle tests showed, however, that the addition of hypoxanthine to fresh and stored low-dose irradiated petrale sole containing less than 106 bacteria per gram did not alter flavor. Flavor alteration due to added hypoxanthine was detectable in the irradiated fish only when the total bacterial counts exceeded 106.

Notes: Salmonella typhimurium was irradiated in phosphate buffer, pH 7.6, containing various levels of vitamin Ks over a temperature range of 32 to 120°F either in air or under vacuum. Vitamin K5 exerted a radiosensitizing effect under vacuum and a radioprotective effect in air. The radiosensitizing effect decreased with increasing temperature. Vitamin KS had no radiosensitizing activity, or possibly a slight protective effect, in whole egg irradiated either in air or under vacuum.

Notes: The effects of added sugar and acid on the sweetness of orange juice were evaluated by the response surfaces estimated from a central composite, second-order design in incomplete blocks. First-order polynomials were sufficient to describe intensity responses, but a second-order polynomial was needed to describe acceptability.

Notes: The effect of heating soymilk at 93 and 121°C for varying periods was evaluated in weanling rats. Also determined were trypsin inhibitor retention and available lysine values. Cooking soymilk 1–6 hr at 93 °C had no adverse effect on protein efficiency, growth, or available lysine. With cooking for 32 min at 121°C in contrast, there was a definite decline in protein efficiency ratio, and an indication that available lysine was declining. The drop in available lysine was greater after the soymilk had been heated 40 min at 121°C. The results indicate that the protein efficiency ratio of heat-processed soymilk is dependent upon both time and temperature of treatment. Also evaluated was the effect of spray-drying temperature and drying method on the nutritional quality of soymilk. The results indicate that an inlet temperature of 277°C or higher causes a drop in the utilization of soymilk protein, with a concurrent drop in the available lysine. Various methods of drying (spray, vacuum roll, atmospheric roll, and freeze) soymilk did not alter the nutritional quality of the protein to any great extent, although the data obtained for the freeze-dried soymilk did show a slightly lower growth rate and PER value. Available lysine data obtained for the heat-processed soymilk appear to be a better indication of protein quality in overheated soymilk than in underheated samples. The percentage of trypsin inhibitor retained, on the other hand, appears to be a good criterion for underheated but not for overheated soymilk samples.

Notes: Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.

Notes: Ontario, Katahdin, and Pontiac potatoes grown with and without boron foliar spray were examined for discoloration and lipid content. The lipid was fractionated into free fatty acids, neutral fat, and phospholipids. The free fatty acids from each of the three fractions were esterified and determined quantitatively by gas chromatography. Discoloration was measured with a Hunter color-difference meter.The total lipid of all three varieties was higher in potatoes treated with boron than in the control potatoes. Cortex tissue was significantly higher in lipid content that center tissue. Pontiac potatoes, the variety most resistant to discoloration, had the highest lipid content. The phospholipid fraction of all three varieties was higher in the potatoes treated with boron, and the neutral-fat fraction was higher in Pontiac potatoes treated with boron than in untreated potatoes.Treatment of potatoes with boron tended to increase the amount of unsaturated and decrease the amount of saturated fatty acids. The free fatty acid fractions of potatoes receiving boron treatment were lower in palmitic and higher in linoleic acid than the control, the neutral fat fraction was higher in linolenic acid, and the phospholipid fraction was lower in palmitic acid. Potatoes receiving boron discolored less than control potatoes.

Notes: The growth of two strains of coagulase-positive Staphylococcus aureus was measured in whole and skimmilk and in broth at 5, 10, 22, 30 and 37° There was a continuous decrease in population in all media at 5°. The medium had little effect on the duration of the logarithmic growth phase which varied from 12 hr at 37° to 20 days at 10°. Typical generation times in whole milk varied from 1642 min at 10° to 45 min at 37°. At 10 and 22° there was no statistically significant difference in the generation times among media or between strains. At, 30 and 37° there was no significant difference between the generation times in skimmilk and whole milk, but the generation time was significantly shorter (at the 5% level) in the broth than in the milks. The cultures maintained a longer stationary growth phase and were more persistent in broth and skimmilk than in whole milk. More rapid decreases in population in the whole milk were attributed to the toxicity of fatty acids released by the lipase of S. aureus. The decline in pH of the substrate was approximately proportional to the increase in population.

Notes: As part of a study of the flavor constituents of orange oil, 13 terpenes and 11 sesquiterpene hydrocarbons were isolated and identified. The terpene hydrocarbons were identified as α-thujene, α-pinene, camphene, 2,4-p-mentbadiene, sabinene, myrcene, Δ-3-carene, α-phellandrene, α-terpinene, limonene, Δ-3-terpinene, p-cymene, and terpinolene. The sesquiterpene hydrocarbons were identified as α-copaene, α-ylangene, β-copaene, β-elemene, caryophyllene, β-ylangene, farnesene, α- and β-humulene, valencene, and Δ-cadinene.

Notes: Developing pineapple fruit were analyzed at weekly intervals, two lots in 1958 and four lots in 1963. Both spring and summer harvests were included. Soluble solids, sucrose, reducing sugars, titrable acids, pH, citric acid, and alcohol-insoluble solids in the flesh show consistent patterns of change during fruit development. The soluble solids and pH of the shell tissues also relate to fruit development, but differ from those in the flesh tissues. By contrast, malic acid and ascorbic acid appear to vary in association with short-term weather conditions, not with stage of fruit development. The trends in carbohydrate and acid constituents of pineapple fruit suggest several discrete physiological stages: prematuration; maturation, beginning about seven weeks before normal ripeness; ripening, beginning two to three weeks before the half-yellow stage of ripeness; and senescence.

Notes: The effect of fat, pH, and volatile acids on the perception of diacetyl was investigated. At the normal pH of skim milk or cream the threshold for diacetyl was 0.01 ppm. At pH 5.0 the threshold in skim milk was 0.2 ppm, and at pH 4.4 the diacetyl threshold in cream was 0.05 ppm. The fat content of cream probably suppresses the acid effect. The presence of propionic acid did not lower the threshold of diacetyl in sour cream. Formic acid lowered the threshold slightly, whereas acetic acid and acetaldehyde lowered it considerably.

Notes: Antioxidant activity was found chiefly in the flavedo of citrus fruit. Of the fruits studied, orange had the highest activity and lime and lemon had almost no active principle. Very little, if any, of the activity was located in other component parts of citrus fruit except in the juice vesicles of Valencia oranges. A macro-manometric apparatus was designed to measure the amount of oxygen absorbed by d-limonene and the degree of inhibition of this oxidation when the active principle was added. Comparisons were made between the extracts of citrus fruit and known concentrations of commercial antioxidants. Chromatographic separation on alumina columns yielded a highly colored, oily fraction rich in antioxidant activity. Thin-layer chromatography, a positive ferric chloride-dipyridyl test, and the nonpolar, nonvolatile nature of the active material indicate that it is possibly a tocopherol.

Notes: The anthocyanins in Rubired grapes were extracted with 0.2% methanolie HCI, partially purified by adsorption on a Dowex-50 W× 4 cation-exchange column, eluted from the washed resin with acidified methanol, and the individual pigments separated by paper chromatography in two dimensions with n-butanol- acetic -acid-water (BAW 4:1:5 v/v) and acetic acid-water-cone HCl (AWH, 15:82:3) as solvents. The purified pigments were identified by their Rt values, the sugar moiety, partial acid hydrolysis, alkaline degradation products of the aglycoue, fluorescence under ultraviolet radiation, and absorption spectra. The pigments, in decreasing order of photodensitometer readings, were malvidiu 3,5-diglucoside, peonidin 3,5-diglucoside, malvidin 3-monoglucoside, peouidin 3-monoglucoside, delphinidin 3-monoglucoside, petunidin 3-monoglucoside, petunidin 3,5-diglucoside, malvidin 3,5-diglucoside acylated with p-coumaric acid, malvidin 3-monoglucoside acylated with p-coumaric acid, peonidin 3-monoglueoside acylated with p-coumaric, and delphinidin 3,5-diglucoside.

Notes: Under conditions for effective fumigation with ethylene oxide or propylene oxide these reagents can combine not only with moisture but also with chlorine from the natural inorganic chloride content of foodstuffs, whereby the corresponding chlorohydrins are formed. Concentrations of ethylene chlorohydrin up to about 1000 ppm were found in whole spices and ground spice mixtures after commercial fumigation with ethylene oxide. These chlorohydrins are very toxic substances by all accounts; they also are sufficiently involatile and unreactive chemically to be persistent under food processing conditions.

Notes: Preliminary studies suggest L-aspartic acid possesses acidulant properties of potential use in foods. Present costs are not competitive with citric acid, though special application may exist. The concept of using amino acids as flavoring materials is suggested, with a second role in improving nutritional quality.

Notes: The main simple polyphenols of immature dates (Phoenix dactylifera var. Deglet Noor) are flavans, flavonol glycosides, caffeoylshikimic acids, and a cinnamic acid derivative. Tannins are both water-soluble and -insoluble condensed tannins of the leucoanthocyanidin type. Of the simple polyphenols, the flavans and caffeoylshikimic acids undergo the greatest decrease during maturation and storage. Tests with date phenolase show these compounds to be the most susceptible to enzymic browning. Several new phenols form during storage. Treatment of the tannins with hot strong acid produces cyanidin chloride, suggesting the presence of leuco-cyanidin units in the tannins.

Notes: The equilibrium isotherms and the rates of adsorption and desorption of water vapor by selected freeze-dried food materials were studied between −20 and 50°C with a spring-balance sorption apparatus. In simple freeze-dried gels (starch, gelatin) the quantity of adsorbed water at equilibrium increased as the temperature was lowered from 50 to 0°C, and it remained almost constant below 0°C. In freeze-dried foods (potato, peach, and raw beef) and sugar-containing starch gel, adsorption was maximum at between 10 and 30°C. The equilibrium vapor pressure of simple gels followed the Clausius-Clapeyron equation throughout the temperature range studied, and the same relationship applied to the foods at the high and low temperature regions, with a change of slope at about 20°C. The rates of adsorption and desorption at a pressure of 0.1 mm Hg remained constant at temperatures below 0°C, and they increased linearly as the temperature was increased from 0 to 50°C. As the pressure was raised from 0.1 mm Hg to atmospheric, the rates of adsorption at 30°C decreased by a factor of about 100. The adsorption rates at atmospheric pressure increased exponentially with the temperature between 0 and 50°C. The results are discussed in relation to the freeze-drying operation.

Notes: Malonaldehyde and/or substances closely resembling it occur in foods as decomposition products of oxidizing polyunsaturated fatty acids. The reaction of malonaldehyde with various food constituents was studied. In the presence of water, malonaldehyde exists mainly as its nonvolatile enolate anion. As such, it can react with amino acids, proteins, glycogen, and other food constituents to form products in which the malonaldehyde exists in bound form. Aqueous malonaldehyde can be converted to its volatile isomer by acidification only but acid and heat are necessary to release malonaldehyde from its bound state in proteins. These combined observations throw light on problems connected with the quantitative recovery of 2-thiobarbituric-acid-reactive substances (TBRS) in moist foods. Proteins prepared from frozen tuna fish contained appreciable amount of bound TBRS.

Notes: Breaking-force-deformation curves and total energy data were obtained for kappa-carrageenan gels prepared with increasing concentrations of CH3COOK, KBr, KCl, K3C6H5O7, KNO3, K2C2O4, and K2SO4. Increasing the concentrations of each potassium salt, used in combination with kappa-carrageenan, produced gels which gave significantly higher breaking-force and total energy values and lower deformation readings. Moreover, significant differences for all three measures of gel strength occurred among kappa-carrageenan gels prepared with each normality of the various potassium salts; therefore the anion as well as the cation used as a gelling agent affected the characteristics of the kappa-carrageenan gels. In general the effectiveness of the potassium salts in producing gels from kappa-carrageenan, in decreasing order, were: chloride, acetate, sulfate, nitrate, bromide, citrate, and oxalate.

Notes: The fatty acid composition of the total lipid of eggs produced by hens on a control diet agreed closely with the compositions reported by other workers. The neutral glyceride fraction was more unsaturated than the phospholipid fraction. Addition of 10% of linseed, cottonseed or coconut oil to the diet altered the fatty acid composition of the egg lipids. Neither linseed nor cottonseed oil affected the total lipid content of the yolk, but coconut oil feeding brought about a small increase. In general, the acids of the neutral glyceride fraction were more susceptible to dietary manipulation than those of the phospholipid fraction. The effects of dietary fat on yolk lipid composition were compared for two types of bird.

Notes: A method was developed for the determination of water activities of flour at high moisture contents. In this method a flour sample was allowed to equilibrate with water contained in a porous membrane while under a certain constant mechanical pressure. The cell was fitted with a porous membrane which allowed the transfer. of moisture from and to the sample. After equilibrium was achieved the sample was analyzed for moisture content. A thermodynamic relationship enabled calculation of the water activity corresponding to the pressure used in the cell. Results obtained with this method were in agreement with those obtained with the constant-relative-humidity desiccator technique in the over-lapping range of water activities. The two methods were also in agreement that the water activity of flour was not affected by the particle size distribution.

Notes: Pectinesterase (PE) was inhibited by sucrose at the same concentrations that delayed gelation of papaya purée. The inhibitory effect was linear with sucrose concentration throughout the range investigated (up to 50% sucrose). Conditions for optimum PE activity, pH 7.5 and 0.21M NaCl, were not affected by inhibitory concentrations of sucrose. Evidence was obtained against competitive inhibition, transferase activity, and an effect on the binding of PE as possible mechanisms for inhibition. Other sugars tested, including glucose, maltose, and corn syrups of varying degrees of hydrolysis, as well as glycerol were also inhibitory.

Notes: A series of oligosaceharides of DP 3–10 was isolated from acid-converted 42-DE corn syrup with large-scale carbon chromatography. The samples thus isolated, obtained as amorphous powders, were shown to be chromatographically pure by paper chromatography.

Notes: Anthocyanins in boysenberries were extracted and purified by ion-exchange and paper chromatographic methods. The pigments were identified by R1 values, sugar moiety, alkaline degradation products of the aglycone, partial acid hydrolysis, and absorption spectra. The major pigments were shown to be cyanidin 3-mono-glucoside and cyanidin 3-diglucoside. Also present were smaller amounts of cyanidin 3-rhamnoglucoside and cyanidin 3-rhamnoglucosido-5-glucoside.

Notes: Crystallization of water in tissue has received considerable study (Heard, 1955a, b; Maurer and Murray, 1951; Meryman, 1957; Parkes, 1957; Smith, 1961; Woodroof et al., 1946). In many instances the conclusions concerning tissue disruption and crystal location (intra- or extracellular) are based on observations of specimens from which the ice crystals have been removed. The ice is usually removed by lyophilization, solvent extraction, or a combination of the two (Humason, 1962; Sass, 1961; Heard, 1955 a, b; Rapatz and Luyet, 1959). Specimens prepared in this manner contain numerous voids which, according to Parkes (1957, p. 524) “presumably represent the spaces occupied by ice crystals.” To our knowledge, no one has published information demonstrating how accurately the void spaces represent the size and location of ice crystals. The information which follows should be of some value in that respect.

Notes: Hard-maple sawdust was sifted on a con-trolled-temperature hotplate for smoke production. The acids, total phenols, and carbonyl compounds were determined on the steam-volatile and non-steam-volatile portions of both whole smoke and the vapor phase. Most of the compounds in these groups were found to be steam-volatile.Several steam-volatile monocarboxylic acids and monocarbonyl compounds were isolated and identified from smoke. The C1–C10 acids were found to be present in whole smoke, with the C1–C10 acids occurring in the greatest concentrations. Only C1–C10acids were found in the vapor phase of the smoke. The following monocarbonyls were identified in the steam-volatile portion of whole smoke: 2-pentanone, valeraldehyde, 2-butanone, butanal, acetone, propanal, crotonaldehyde, and ethanal. In addition, tentative identification of isovalderaldehyde and methanal was made on the basis of a comparison of chromatographic behavior and absorption spectra of the known and unknown compounds.

Notes: Three anthocyanogen-type flavonoids–chromogens I, II, III-were found by chromatography of a methanol extract of sorghum. Hydrolysis by boiling with acid yielded the same two flavonoids for each of the three chromogens. One was a flavanone, probably eriodictyol; the other was an anthocyanidin-pelargonidin.

Notes: The flavonoid and anthocyanin pigments were isolated and identified in three onion cultivars: Southport Yellow Globe, Southport White Globe, and Southport Red Globe. All three varieties contain quercetin-4′-glucoside, quercetin-3,4′-diglucoside, quercetin-4′,7-diglucoside, and quercetin-3-glucoside. In addition, Southport Yellow Globe contains quercetin, and Southport Red Globe contains quercetin and peonidin-3-arabinoside.

Notes: The red pigments from Early Black cranberries were extracted with methanol, purified by lead acetate precipitation and polyamide columns, separated on silicic acid columns, and crystallized. The four pigments were identified as cyanidin-3-monogalactoside, peonidin-3-monogalactoside, cyanidin-3-monoar-abinoside, and peonidin-3-monoarabinoside based on the following evidence: Rt data in three solvents, fluorescence, sugar-aglycone ratios, formic acid and hydrogen peroxide hydrolysis, and spectral data. The absorption coefficients in ethanol-0.1/N hydrochloric acid (85:15) were also determined.

Notes: A study of the distribution of the free amino acids in different commercial varieties of cocoa beans revealed differences which might account, at least in part, for the acknowledged variations in aroma and flavor of the products obtained from these raw materials.

Notes: The degree of ionization of some sodium polyphosphates used in the food industry was determined with sodium ion electrodes. The effect of the presence of the calcium ion on the ionization of these phosphates was also studied. Sodium orthophosphate completely dissociated in solution, with the degree of dissociation of the polyphosphates inversely proportional to the number of P atoms in the chain or the ring. The addition of calcium enhanced the dissociation of the polyphosphate and lowered the pH in each case.

Notes: Tomato purées have a pseudoplastic non-Newtonian behavior which agrees reasonably well with the power-law model over substantial ranges of shear rates. Behavior is more consistent at higher shear rates (above 300 or 400 see-1), with values af the power-law exponent in the neighborhood of 0.4 over a wide range of concentrations and temperatures. Both concentration and temperature primarily affect the power-law coefficient rather than the exponent. Viscosity correlations in the lower shear-rate region are uncertain because of somewhat variable behavior, probably resulting from yield stresses, wall effects, and time dependency. Apparent viscosities are much higher in concentrates produced by direct evaporation than in concentrates made by centrifuging out the insoluble solids, concentrating the serum, and then reconstituting.

Notes: Mean total ascorbic acid, with standard deviation, in 82 samples of Meyer lemon grown in California was 34.7 ± 15.6 mg per 100 ml juice and 54.9 ± 20.3 mg per 100 g peel. The difference in ascorbic acid content between juice and pulp was not significant. The concentration of ascorbic acid in the juice decreased with maturity of the fruit. Ascorbic acid content of the juice, although somewhat lower than in oranges and commercial lemons, compares well with that of other citrus fruit, such as grapefruit, limes, and tangerines. Reducing sugars, as glucose, in the juice averaged 4.6 g per 100 ml; free acidity as citric acid, 3.5 g; pH, 2.65; sucrose, 0. The concentration of reducing sugars increased and that of free acidity decreased as the fruit matured.

Notes: Catfish (Tachysurus spp.) from marine water, tilapia (Tilapia mossambica, Peter) from brackish water, and Mrigal (Cirrhina mrigala, Hamilton) from fresh water were studied for biochemical changes during rigor mortis. The pH was respectively 6.7, 6.6, and 6.8 in the freshly killed fish, decreased after death, and rose again with the resolution of the rigor. Glycogen contents immediately after death were 320, 369, and 453 mg per 100 g of fish muscle, and, decreased rapidly during the first few hours of the experiment. The contents and the rate of decrease of phosphorus of creatine phosphate and ATP were greatest in the catfish. Phosphorus of creatine phosphate decreased faster than that of ATP. Lactic acid content increased rapidly in the beginning and then gradually until the rigor was resolved.

Notes: Slices of potato tubers were subjected to cyclic elongation, stress relaxation, and breaking in an Instron materials-testing instrument. Cubes of such tissues and of ripe, fruits of pears and apples were subjected to cyclic compression and stress relaxation. The time required for 20% relaxation of the stress was progressively longer with each of 3 cycles. Cycling increased the apparent values of Young's modulus, E, for slices treated in acetone, treated in acetone and rehydrated, and frozen and then thawed, but decreased values for slices soaked overnight in H2O at 6°C. With potato slices and cubes, treatments which wilted them resulted in shorter times for a 20% relaxation of stress. Cubes of pear and apple soaked 3 hr in H2O tended to disintegrate and also showed much shorter times for relaxation of stress than cubes treated in 0.5M sucrose. The general features of all curves were qualitatively similar, except that compressing cubes of potato tubers beyond a stress of about 0.9 Kg/cm2 resulted in a sharp, reversible increase in apparent values of E.

Notes: The activity of 17 or 18 specific enzymes in the longissimus dorsi muscle of five beef and 18 pork carcasses was followed by histochemical procedures. Beef samples were removed from carcasses within 10 min up to 20 days port-mortem, and pork samples within 16 min up to 24 and/or 48 hr post-mortem. The beef carcasses were submitted to so-called normal cooling procedures. However, one side of each of 13 pork carcasses was placed at –29°C, while the other side was subjected to 37°C for the first 41/2–5 hr post-mortem.In beef muscle, the histochemical activity of lactate dehydrogenase, alpha-glycerophosphate dehydrogenase, succinate dehydrogenase, isocitrate dehydrogenase, TPN diaphorase, and DPN diaphorase showed a steady decrease with increasing time post-mortem. Reactions for both alcohol dehydrogenase and glutamate dehydrogenase were very weak or entirely absent at 48 hr post-mortem and all subsequent sampling periods. Positive reactions for glucose-6-phosphate dehydrogenase and beta-hydroxybutyrate dehydrogenase were observed in the initial samples only. No acid phosphatase, leucine amino peptidase, or 6-phosphogluconate dehydrogenase activity was detected in any of the samples.In pork muscle, the activity of lactate dehydrogenase, alpha-glycerophosphate dehydrogenase, succinate dehydrogenase, isocitrate dehydrogenase, and DPN diaphorase was slightly weaker at both 0 and 24 hr post-mortem than similar activity in beef muscle. Alcohol dehydrogenase activity was weaker than that observed for the above enzymes, while the activity of glutamate dehydrogenase was of intermediate intensity. Traces of glucose-6-phosphate dehydrogenase and 6-phosphogluconate dehydrogenase activity were observed in only a portion of the initial samples. Similarly, weak reactions for beta-hydroxybutyrate dehydrogenase were observed only at 0 hr post-mortem. None or only weak activity was observed for malic dehydrogenase, and TPN diaphorase activity was unexplainably absent from all samples. Moderate levels of cytochrome oxidase activity were observed at both 0 and 24 hr post-mortem. LTDPG-glycogen transferase was completely inactivated by the 37°C treatment post-mortem, but the treatment had a less marked effect upon phosphorylase and branching enzyme. The presence of acid and alkaline phosphatase activity in muscles of 7 carcasses suggested that a degenerative condition existed in these muscles.

Notes: Three protein components with peroxidase activity were separated from Ficus glabrata latex by chromatography on diethylaminoethyl cellulose at pH 7.0. Purification was aided by carboxymethyl cellulose adsorption and ammonium sulfate precipitation. These three components were identical to horse-radish peroxidase II with respect to molecular weights, absorption spectra, and activity-pH relationships. They differed markedly from horseradish peroxidase II with respect to isoelectric points [at pH 4.25–4.45 (acetate buffer), vs. pH 7.2]. They were more heat-stable than horse-radish peroxidase II. While one of the F. glabrata peroxidases had Vmax values similar to those of horse-radish peroxidase II on hydrogen peroxide and guaiacol, the other two F. glabrata peroxidases had quite different kinetic parameters. The three F. glabrata peroxidases differed in chromatographic, electrophoretic, heat stability, and kinetic properties (components B and C, vs. A), but all other properties measured were identical or similar for the three peroxidases.

Notes: A number of compounds in the flavor-containing chloroform extract of maple sirup have been isolated and identified. A major constituent not previously isolated by gas chromatography was acetol. Other constituents present in lesser concentrations which have not previously been reported were acetoin, ethyl vanillate, syringoyl methyl ketone, and methyleyclopentenolone.

Notes: Release of dipicolinic acid from spores of some species of Bacillus during heating at 100°C was determined. The total amount and rate of release of dipicolinic acid from these spores varied between species and strains, the most resistant spores releasing the least. Studies were made on Bacillus polymyxa and B. megaterium to determine the influence of buffers and pH on the liberation of dipicolinic acid, carbohydrate, and nitrogen. Release of these materials was usually least at pH 7.0 and greatest under conditions that favored thermal inactivation. Some of the amino acids and carbohydrates released were identified.

Notes: When heated in a reagent consisting of a cyclic aldehyde, thiourea, and concentrated sulfuric acid, the sugar alcohols, including glycerol and inositol, give orange, pink, or red colors whose intensities follow Beer's law. The reagent is stable for 6 weeks or more in an amber bottle under refrigeration. Of the aldehydes tested, p-hydroxybenzaldehyde and p-dimethylaminobenzaldehyde were the most sensitive. Generally, the reactivity of the sugar aleohols was as follows: sorbitol 〉 dulcitol 〉 mannitol 〉 erythritol 〉 xylitol 〉 arabitol 〉 ribitol 〉 glycerol 〉 inositol. Carbohydrates and other interferences were removed by acid hydrolysis followed by degradation with hot alkali and treatment with ion-exchange resins. Hydrolysis, degradation, and removal of degradation products can also be done in a single operation with a mixture of ion-exchange resins. Important factors for reproducible quantitative results are the concentration of acid, thiourea, and aldehyde in the reagent, the time and temperature of heating, and the particular aldehyde used. Recovery from complex milieu was good (95–101.8%).

Notes: Monocarbonyl compounds in unroasted cocoa beans and chocolate liquor were converted to 2,4-dinitrophenylhydrazones and then separated into methyl ketone, saturated aldehyde, 2.enal, and 2,4-dienal fractions. In most comparisons the aldehydes were more concentrated in liquor than in unroasted beans, which contained more ketone. Over 30 derivatives, several within each class, were detected on thin-layer plates. Spot densities were most intense in the region between the C4 and C7 standards. Differences among Accra, Arriba, and Bahia varieties involved relative concentrations of individual compounds rather than the presence or absence of specific carbonyls. Regeneration of carbonyls revealed each class to be a potent reservoir of aroma-emitting compounds. Methyl ketones were cheese-like; saturated aldehydes, waxy and fruity; 2.enals, oxidized, painty, and like old meat; 2,4-dienals, nutmeg and spicy. From the quantitative data it was concluded that each carbonyl class is an important contributor to chocolate aroma.

Notes: Gas chromatographic examination of the volatiles of cured and uncured ham showed that hexanal and valeraldehyde were present in appreciable quantities in the uncured product hut were barely detectable in the volatiles of the cured meat. The differences were less pronounced in the contents of hutyraldehyde, propionaldehyde, and acetaldehyde between cured and uncured ham volatiles, though these aldehydes tended to be more prevalent in the uncured ham. The branched-chain aldehydes (isobutyraldehyde, isovaleraldehyde, 2-methyl-hutyraldehyde) occurred to the same extent in both meats. Acetone was found to represent a major carhonyl constituent of the volatiles in both cured and uncured ham. The sulfur-containing fractions of the volatiles from both meats were found to comprise hydrogen sulfide and methanethiol.

Notes: A Tris buffer system (starting buffer, 0.04M Tris phosphate, pH 9.0; limiting buffer, 0.5M Tris H2PO4, pH 3.6) and a concave gradient elution procedure were developed for the fractionation of beef sarcoplasmic proteins by diethylaminoethyl cellulose ion-exchange chromatography. Sarcoplasmic proteins extracted 2 hr post-mortem were separated chromatographically into 16–18 distinct fractions. Duplication of the results was excellent. Some alterations occurring in these proteins during 10 days' post-mortem aging were detected by this technique. Such changes observed were the disappearance of one fraction and appearance of new components, while other fractions diminished.

Notes: Two distinct stages of the farm processing of cocoa beans were recognized: biofermentation with living cells, with resulting metabolites which influence the subsequent stage; and chemofermentation due to the enzymes produced in the previous stage, with living cells not involved. The chocolate flavor resulting from fermentation is seemingly due to the enzymatic digestion. The enzymes are not present in the pulp or in the beans but inside the yeast cells autolyzing in the fermentation boxes or piles.