Experiment Station Record, Volume 92, January-June, 1945 Page: 161
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EXPERIMENT STATION RECORD
Vol. 92 FEBRUARY 1945 No. 2
RECENT WORK IN AGRICULTURAL SCIENCE1
AGRICULTURAL AND BIOLOGICAL CHEMISTRY
The effect of a-tocopherol and p-carotene in the oxidation of plant and animal
fats, C. R. THOMPSON and H. STEENBOCK. (Wis. Expt. Sta.). (Arch. Biochem.,
4 (1944), No. 1, pp. 15-23, illus. 4).-The rate of oxidation measured with a Warburg
respirometer by a procedure briefly described was determined on plant and
animal fats with and without small additions of a-tocopherol or p-carotene. The
a-tocopherol had no effect on the induction period of cottonseed oil, soybean oil,
lard and oleo oil. After the fats had been freed from antioxidants by adsorption
of these constituents from a petroleum ether solution of the fat forced through a
column of activated A12Os, then through one of Neutrol Filtrol mixed with Hy-Flo
Super Cell, the antioxidant effect of the a-tocopherol was easily demonstrable.
p-Carotene was found to be an active prooxidant, shortening the induction period
and accelerating the rate of oxidation at the end of the induction period in the
fats from which the antioxidants had been chromatographically removed. The
prooxidant effect of the carotene was greater with cottonseed and soybean' oils
than with the lard and the oleo oil. Similarly it was greater with ethyl linolate
than with ethyl oleate.
A simplified fluorometric method for riboflavin in meat,. B. A. MCLAREN, S.
COVER, and P. B. PEARSON. (Tex. Expt. Sta.). (Arch. Biochem., 4 (1944), No.
1, pp 1-5).-The simplified fluorometric method, for which details of procedure
and method of calculations are presented, was developed for routine assays of
meat. Extraction of the riboflavin was accomplished with a combination of the
enzymes papain and takadiastase at pH 4. Fat and protein were chief impurities
in the extract. Fat was effectively removed with chloroform and most of the
protein precipitated upon adjustment of the unknown to pH 6.8 to 7.0, at which
riboflavin exhibits maximum fluorescence. The interference from traces of pigment
was overcome by adding a known amount of the standard riboflavin directly
to the cuvette containing the unknown. A blank was obtained by adjusting the
solution in the cuvette to pH 11.0, at which the fluorescence of riboflavin is destroyed.
The entire analysis was carried out under subdued light. The recovery
of riboflavin added prior to digestion was 96-97 per cent. Analysis of nine samples
of raw beef gave results averaging 1.21 gg per gram, which were in good agreement
with results with the microbiological method averaging 1.43 ig. per gram.
I The publications abstracted in these columns are seldom available for distribution by the Office
of Experiment Stations. In general, application should be made to the Office of Information of the
U. S. Department of Agriculture, Washington 25, D. C, for publications of the Department; to,
the directors of the State agricultural experiment stations, as listed on page 3 of the cover of this
issue, for publications of the several experiment stations; and to publishers of books and journals for
material issued by them. Microfilms and photostatic copies, the latter legible without magnifying
equipment, may be purchased from the Library, U. S. Department of Agriculture, Washington 25,
D. C. Rates and other details are explained in a previous issue (E. S. R., 8Z, p. 324).
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U.S. Department of Agriculture. Agricultural Research Administration. Office of Experiment Stations. Experiment Station Record, Volume 92, January-June, 1945, book, 1947; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc5064/m1/174/: accessed March 24, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.