Cocoa Seeds: Changes in Protein and Polysomal RNA During Development

Amounts of soluble protein increased three- to four-fold while microsomal protein and polysomal RNA levels decreased by similar factors in cocoa seed extracts at different times during the developmental period of rapid cotyledon growth to fruit ripening. During early development, up to 90% of translatable mRNA was poly A(?). In mature seeds this decreased to about 75%. The radioactive polypeptides synthesized by a. wheat germ in vitro translation system were the same whether the system was programmed with poly A(?) or poly (A+) RNA. Polypeptides synthesized in the in vitro translation system were electrophoretically similar to those extracted from intact seeds, testimony to the integrity of isolated messenger RNA.     

PRELIMINARY REPORT1 ON THE RESIDUAL KAOLIN AND FELDSPAR IN THE PACIFIC NORTHWEST

Large quantities of residual crystalline kaolin are found in the Inland Empire district of eastern Washington and northwestern Idaho. Preliminary investigation has shown that the properties of these clays, when properly selected and purified, will compare favorably with those of the English china clay upon which the eastern potters and paper manufacturers are largely dependent. With the low cost of the English clay laid down on the Atlantic Coast, it is not believed that the Pacific Northwest clay will be used as a substitute for the English in the eastern markets, but the domestic source will provide the bulk of the raw material for the future whiteware industry in the Pacific Northwest. Commercial quantities of feldspar, quartz, and fire clay are also found in the Pacific Northwest. The work described here was conducted at Seattle under a cooperative arrangement between the College of Mines, University of Washington, and the Northwest Experiment Station of the U. S. Bureau of Mines.     

Cryofixing single cells and multicellular specimens enhances structure and immunocytochemistry for light microscopy

Cryofixation is widely held to be superior to chemical fixation for preserving cell structure; however, the use of cryofixation has been limited chiefly to electron microscopy. To see if cryofixation would improve sample structure or antigenicity as observed through the light microscope, we cryofixed Nicotiana alata and Lilium longiflorum pollen tubes and Tradescantia virginina stamen hairs by plunge freezing. After freeze-substitution, and embedding in butylmethylmethacrylate, we found using the light microscope that the superiority of cryofixation over chemical fixation was obvious. Cryofixation, unlike chemical fixation, did not distort cell morphology and preserved microtubule and actin arrays in a form closely resembling that of living cells.
Additionally, to test further the usefulness of cryofixation for light microscopy, we studied the appearance of cells and the retention of antigenicity in a plunge-frozen multicellular organ. Roots of Arabidopsis thaliana were either chemically fixed or plunge frozen, and then embedded in the removable methacrylate resin used above. We found that plunge freezing preserved cell morphology far better than did chemical fixation, and likewise improved the appearance of both actin and microtubule arrays. Plunge-frozen roots also had cells with more life-like cytoplasm than those of chemically fixed roots, as assessed with toluidine-blue staining or high-resolution Nomarski optics. Damage from ice crystal formation could not be resolved through the light microscope, even in the interior of the root, 40–75 μm from the surface. We suggest that plunge freezing would enhance many investigations at the light microscope level, including those of multicellular organs, where damage from ice crystals may be less severe than artefacts from chemical fixation.     

Influence of Soybean Variety and the Method of Processing in Tofu Manufacturing: Comparison of Methods For Measuring Soluble Solids in Soymilk

The measurement of percent solids in soymilk was compared by three methods: light scattering, refractive index, and hydrometry. Soymilks were prepared from Vinton, Amsoy 71, and Weber variety soybeans by grinding the hydrated soybeans in (A) 20-25°C water, (B) 100°C water, and holding the slurry temperature above 90°C for 10 min or (C) soaking the soybeans in 45°C 15% ethanol solution for 12 hr and grinding in 20-25° water. Hydrometer readings at 80-90°C showed no correlation with soymilk percent solids. Light scattering was found more accurate at measuring percent solids compared with refractive index. Significant differences were found between the standard curves of percent solids vs light scattering due to the variety of soybeans and the processing conditions.     

Interrelationships of Protein, Fat and Moisture Content of broiler Meat

Nutrient composition data of broiler tissues were statistically evaluated for any significant relationships between and among the four major components, moisture (M), protein (P), fat (F) and ash (A). The ratios of M/P, F/M, and P/F were generally characterized by broiler part. Estimations of fat and protein from moisture content were applicable within each part of each reported data set. Multiple correlation coefficients among P, F and M were high regardless of part or cooking status. The total of these three major components accounted for approximately 99% of the tissue weight with slight variations between laboratories. The results support the method for estimating of P by subtracting the F and M from 99% or other values established by each laboratory.     

EFFECTS OF PROCESSING TIME AND TEMPERATURE ON THE QUALITY COMPONENTS OF CAMPBELL GRAPE JUICE

Campbell grape juice was processed at different temperatures (60, 70, 80 and 90C) and different times (30, 45 and 60 min), and evaluated for quality components and sensorial properties. The grapes were crushed, added with enzyme, heated, and pressed; then the juice was cold stabilized, filtered and pasteurized. The samples showed an increase in pH and a decrease in titratable acidity. Sugar/acid ratio and total soluble solids increased until 80C then decreased when 90C was reached. A slight increase in L* and b* values and a decrease in a* color values were also shown. Significant differences were mostly observed between processing temperatures than between processing times. Increasing processing temperature enhances the total phenolics, total anthocyanin and total flavonoid contents, and % radical scavenging activity of the juice until 80C but declined when the temperature reached 90C. Sensory evaluation showed that the preferred time–temperature combination for processing Campbell juice is between 70 and 80C for 30–45 min.

PRACTICAL APPLICATIONS

Campbell Early ( V. labrusca B.) is one of the major table grapes in Korea and overproduction of this grape variety in Korean market calls for an alternative product in which excess grapes can be utilized. This study is focused on the determination of the effects of processing time and temperature on the quality components of Campbell grape juice. The results can be a guide to have a processing method that can be used in producing Campbell grape juice with good sensory properties and high bioactive compounds     

EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM BEEF HEART AND TONGUE1

Eighteen beef jerky formulations (nine treatments, 3 muscle types X 3 cooking times X 2 replications) were prepared from USDA Good top rounds, hearts, and tongues obtained from a commercial source. Muscles were sliced, cured 3 days and cooked at 64 Cfor 12, 14 and 16 h. All treatments were evaluated for visual, sensory, chemical and cost analysis. Jerky produced from beef heart reduced final cost by 43%; however, visual and flavor properties of beef heart jerky were less desirable than jerky prepared from top round. Tongue jerky products were high in fat, extremely expensive and would be undesirable for today's health-oriented consumer. Top round beef jerky was the most desirable based upon sensory analysis, but heart jerky was highest in protein and lowest in fat. Further work may increase the possibility of reducing jerky costs by improving the color and flavor of beef heart jerky.