Cyanide Content of Sorghum Sprouts

The seeds of four cultivars of grain sorghum and four of sweet sorghum (Sorghum blcolor (L.) Moench) contained only traces (1 or 2 ppm) to 29 ppm of potential hydrocyanic acid (HCN) that could be generated as free HCN by digestion and steam distillation. Sprouts of the same cultivars grown for 3 days in the dark at 30°C, however, contained from 258–1030 ppm potential HCN relative to the weight of the ungerminated, dry seed. Drying at 50°C and grinding of sprouts to produce a meal did not reduce the potential HCN content. The consumption of sorghum sprouts or products made from them may be hazardous. The average amount (61.3 mg) of HCN obtained in our laboratory from sprouts grown from 100g of seed exceeds the average fatal dose for an adult.     

The shelf-life of dairy products: 1. Factors influencing raw milk and fresh products

This review forms the first part of a series of four articles which will consider factors affecting the shelf-life of dairy products. In this report factors influencing the shelf-life of raw milk and fresh products are highlighted. Potential methods of controlling bacterial growth are discussed in detail.     

ISOLATION AND SOME PROPERTIES OF AN ACIDIC FRACTION OF POLYPHENOL OXIDASE FROM JERUSALEM ARTICHOKE(HELIANTHUS TUBEROSUS L.)

An acidic fraction of polyphenol oxidase (EC 1.14.18.1), representing the bulk activity, has been isolated from Jerusalem artichoke tubers by copper affinity chromatography, followed by DEAE-Sepharose ion-exchange chromatography. Isoelectric focusing analysis showed a cluster of activity bands (microheterogeneity) in the pH region of 4.5. The amino acid composition of the enzyme was also determined. The pH optimum for oxidation of chlorogenic acid, 4-methylcatechol and catechol was 6.0. Substrate inhibition was observed by high concentrations of chlorogenic acid. Thermal inactivation data indicated an apparent activation energy of 26.2 kcal/mol. Kinetics of inactivation, upon copper removal by KCN treatment, and reconstitution reactions revealed that the former is a much slower process than reactivation.     

PERSONALITY CHARACTERISTICS OF YOUNG MALE NARCOTIC ADDICTS.

A COMPARISON WAS MADE OF THE PERSONALITY CHARACTERISTICS MEASURED BY THE MMPI OF 45 YOUNG MALE NARCOTIC ADDICTS AND 45 NONADDICTED MALES OF SIMILAR SOCIOECONOMIC LEVEL. ALTHOUGH SOME MALADJUSTMENT EXISTED IN BOTH GROUPS, RESULTS SUGGEST DEEP-SEATED AND WIDESPREAD PATHOLOGY AMONG THE ADDICTS. OUTSTANDING ARE THE ADDICT'S PSYCHOPATHIC TRAITS, HIS DEPRESSION, TENSION, INSECURITY, AND FEELINGS OF INADEQUACY, AND HIS DIFFICULTY IN FORMING WARM AND LASTING INTERPERSONAL RELATIONSHIPS. MOST ADDICTS SEEM TO BE SUFFERING FROM A BASIC CHARACTER DISORDER, ALTHOUGH MANY ALSO HAVE ASSOCIATED PSYCHONEUROTIC OR PSYCHOTIC TRAITS. (16 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Kinetics of High-Temperature Hydrolysis of Magnesium Fluoride: I, Evaluation of Reaction Mechanism

The rates of hydrolysis of polycrystalline magnesium fluoride slabs were investigated by a gravimetric method as functions of temperature from 745° to 835°C and water-vapor pressure from 1 to 20 mm Hg. A linear rate law was found, and it was concluded that the rate-determining process was chemical reaction at the MgF₂-MgO interface. A three-step reaction mechanism is proposed: (1) the chemisorption of water vapor.

(2) formation of a hydroxyfluoride complex.

and (3) decomposition of the hydroxyfluoride complex to form products.

Assuming that the chemisorption step was in equilibrium and that the HF pressure was negligible, an expression was developed showing that the rate was proportional to the concentration of chemisorbed water vapor. The rate dependence on water-vapor pressure was expressed in terms of the Langmuir adsorption isotherm equation. Values of –16.9 kcal/mole and–4.2 eu were obtained for the enthalpy and entropy of chemisorption. The activation enthalpy and frequency factor for the decomposition of the chemisorbed intermediate, MgF₂.H₂O(chem), were 46.0 ± 0.5 kcal/mole and 1.75 × 1O¹⁰ sec⁻¹.     

Water-Soluble Flavor and Odor Precursors of Meat. 4. Influence of Cooking on Nucleosides and Bases of Beef Steaks and Roasts and Their Relationship to Flavor, Aroma and Juiciness

SUMMARY: Cooking resulted in significant increases in adenylic acid, total purine nucleosides and bases of 80 beef roasts of eight different cuts. It decreased the contents of inosinic acid, guanylic acid and sum of individual nucleotides (adenylic, cytidylic, uridylic, inosinic and guanylic acids) in these samples. Significant differences were also found between the various constituents of raw and cooked samples of the beef cuts.     

NEW RAPID METHODS FOR MOISTURE AND FAT ANALYSIS: A REVIEW

Methodology for rapid moisture and fat analysis in food products has advanced. There are new systems on the market using microwaves, nuclear magnetic resonance, electro-optical scanners, or measuring differential capacitance; near infrared transmittance, reflectance or absorbance; or specific gravity of a solvent-sample mixture. Some of these systems offer rapid, accurate, and repeatable measurements.     

Radiation Effects on the Physical Properties of Low-Expansion-Coefficient Glasses and Ceramics

The effects of irradiation on the coefficient of thermal expansion (CTE), the density, and the elastic moduli of low-CTE materials such as amorphous SiO₂, ultra-low-expansion glass, β-SiC, Astrositall, and Zerodur were surveyed. It was found that the properties of all of these materials were affected by radiation exposures up to 2 × 10⁹ rd; SiO₂ and SiC were the most radiation-resistant of the materials studied.