Sweetpotatoes—World production and food value

The sweetpotato surpasses the white potato in its content of fat, carbohydrates, fiber, sugar, starch, calories and the vitamins carotene, riboflavin and pantothenic acid. In 1944, of more than a billion bushels produced throughout the world, over 600 million were raised in China, over 68 million in the United States.     

The sweet potato—Its origin and primitive storage practices

In pre-Columbian times sweet potatoes provided food for the widely separated Mayans of Central America, the Incas of Peru and the Maoris of New Zealand, while two other species of the genus were occasionally used by Indians of western North America.     

Sorghum—Its production,utilization and breeding

A corn-like cereal grass which among its 400 known varieties produces broomcorn, the principal material used in the manufacture of brooms, and important edible grains of Africa and Asia—durra, kafir, milo, shallu, kaoliang, feterita and hegari.     

Virulence factors—Pathogenicity relationships forAeromonas species from clinical and food isolates

The presence of virulence factors in 96Aeromonas strains isolated from food and clinical samples was studied. Neither cytotoxic activity and hydrophobicity, not the presence of pili or an extra surface layer made it possible to establish differences between food and clinical strains. Statistical studies showed that cytotoxin production was associated with a positive Voges—Proskauer reaction, inability to ferment arabinose and a positive lysine decarboxylation. Therefore, when comparing cytotoxic clinical and food strains with lysine decarboxylation phenotype, there was a significant difference (p<0.05) between the two groups. The association of a cytotoxin production and lysine decarboxylation character should thus be considered as a possible virulence marker.     

Theβ-sheets of proteins,the biosynthetic relationships between amino acids,and the origin of the genetic code

Two forces are generally hypothesised as being responsible for conditioning the origin of the organization of the genetic code: the physicochemical properties of amino acids and their biosynthetic relationships (relationships between precursor and product amino acids). If we assume that the biosynthetic relationships between amino acids were fundamental in defining the genetic code, then it is reasonable to expect that the distribution of physicochemical properties among the amino acids in precursor-product relationships cannot be random but must, rather, be affected by some selective constraints imposed by the structure of primitive proteins. Analysis shows that measurements representing the size of amino acids, e.g. bulkiness, are specifically associated to the pairs of amino acids in precursor-product relationships. However, the size of amino acids cannot have been selected per se but, rather, because it reflects the-sheets of proteins which are, therefore, identified as the main adaptive theme promoting the origin of genetic code organization. Whereas there are no traces of the-helix in the genetic code table.The above considerations make it necessary to re-examine the relationship linking the hydrophilicity of the dinucleoside monophosphates of anticodons and the polarity and bulkiness of amino acids. It can be concluded that this relationship seems to be meaningful only between the hydrophilicity of anticodons and the polarity of amino acids. The latter relationship is supposed to have been operative on hairpin structures, ancestors of the tRNA molecule. Moreover, it is on these very structures that the biosynthetic links between precursor and product amino acids might have been achieved, and the interaction between the hydrophilicity of anticodons and the polarity of amino acids might have had a role in the concession of codons (anticodons) from precursors to products.     

The mango—its botany,cultivation, uses and future improvement,especially as observed in india

This delicious tropical fruit has been under cultivation tor about 4,000 years and today it is grown on about two million acres in India, its original home. Nearly 1,000 cultivated varieties are known throughout the tropics oi the world. The fruits are rich in vitamins A and C, and have better food value than apple.     

Safflower — production,processing and utilization

Safflower, grown formerly for the red dye from its flowers, is now a source of oil and livestock feed. In California an average of 30,000 acres have been grown each year since 1950. It has been both a dryland and irrigated crop. The oil has had a ready market for the manufacture of alkyd resins and drying oils.     

New germ plasm—The merits and uses of some plant introductions

The value of the U. S. Department of Agriculture’s Plant Introduction Program, and some examples of introductions of new varieties for increased yield, disease, and insect resistance are discussed.     

Microbial transglutaminase—a review of its production and application in food processing

Transglutaminase (EC 2.3.2.13) catalyses an acyl-transfer reaction in which the -carboxamide groups of peptide-bound glutaminyl residues are the acyl donors. The enzyme catalyses in vitro cross-linking in whey proteins, soya proteins, wheat proteins, beef myosin, casein and crude actomysin refined from mechanically deboned poultry meat. In recent years, on the basis of the enzyme's reaction to gelatinize various food proteins through the formation of cross-links, this enzyme has been used in attempts to improve the functional properties of foods. Up to now, commercial transglutaminase has been merely obtained from animal tissues. The complicated separation and purification procedure results in an extremely high price for the enzyme, which hampers a wide application in food processing. Recently studies on the production of transglutaminase by microorganisms have been started. The enzyme obtained from microbial fermentation has been applied in the treatment of food of different origins. Food treated with microbial transglutaminase appeared to have an improved flavour, appearance and texture. In addition, this enzyme can increase shelf-life and reduce allergenicity of certain foods. This paper gives an overview of the development of microbial transglutaminase production, including fermentation and down-stream processing, as well as examples of how to use this valuable enzyme in processing foods of meat, fish and plant origin.     

Eogenesis — The origin of animal forms

Zusammenfassung Alle Formen von Leben entstanden aus der primitiven Zelle, betrachtet eher als eine Art denn als ein Individuum, welches die Fähigkeit für ununterbrochene Selbst-Teilung besass. Fortgesetzte Vermehrung der Zellen mag eins von drei verschiedenen Verfahren folgen: 1. Die zwei Zellen von jeder Teilung hervorgehend, mögen sich vollständig von einander trennen; diese Linie der Entwicklung der primitiven Zelle rief die Protozoa hervor. 2. Während die Zellen sich teilen, mögen sie mehr oder weniger unregelmässig zusammen hängen. Diese Linie rief die Porifera (Schwämme) hervor. 3. Die sich teilenden Zellen mögen regelmässig zusammenhängen, eine Blastula und eine Gastrula bildend. Die Gastrula ist fähig eine unbestimmte Anzahl von Variationen hervorzubringen, und durch diese Variationen in der Gastrula entstanden alle Tier-Typen ausser der Protozoa und der Porifera.Diese Linien der Entwicklung von der einzelnen Zelle stellen alle die physischen und geometrischen entfaltungsfähigen Möglichkeiten, denkbar im Falle von Zellen, dar, die die Kraft besitzen sich durch Selbst-Teilung zu vermehren. Da diese entfaltungsfähigen Linien einfach mechanische Antworten auf die geometrischen und physischen Eigentümlichkeiten sind, eigen der Vermehrung der sich selbst teilenden Zellen, so gibt es keine Rechtfertigung für die Annahme einer bestimmten Ordnung in ihrem Vorkommen. Es ist logischer anzunehmen, dass die primitive Zelle gleich nach ihrem Erscheinen sich nach jeder möglichen Richtung gleichzeitig entwickelte, kurz, dass alle die Haupttypen des Tierlebens gleichzeitig erschienen.Es gibt keinen Beweis gegen diese Annahme, welche in Übereinstimmung mit dem geologischen Hintergrund des Lebens ist, wie wir es verstehen; mit der Fossilien-Urkunde, wie illustriert durch Fossilien von genau vergleichbaren Umgebungen; und mit der angenommenen Nötigkeit für ein System von Kontrolle und Ausgleich zwischen den verschiedenen Typen von Leben.

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Résumé Toutes les formes de la vie proviennent d'une cellule primitive unique, considérée comme espèce plutôt que comme individu, possédant le pouvoir de se multiplier par bi-partition répétée. La propagation continue de cellules peut avoir lieu de trois façons différentes: 1. Les deux cellules, après la division, peuvent se séparer complètement l'une de l'autre; cette forme de propagation de la cellule primitive a donné lieu aux Protozoaires. 2. Les cellules, en se divisant, peuvent rester liées plus ou moins irrégulièrement; cette forme de propagation caractérise les Porifères (spongiées). 3. Les cellules, en se divisant, peuvent rester liées selon un arrangement régulier, en formant une blastula et une gastrula; la gastrula peut être formée selon un infinité de modalités, et c'est à ces différences de la formation de la gastrula que sont dues toutes les espèces animales exceptés les Protozoaires et les spongiées.Ces formes de propagation de la cellule unique représentent la somme des possibilités d'arrangement permises par les lois de la géométrie et de la physique. Du moment que ces procédés de propagation sont soumis à un arrangement mécanique gouverné par des lois physiques et géométriques, il n'y a pas lieu d'admettre qu'il y ait, dans leur succession, d'ordre déterminé. Il est plus logique de supposer qu'aussitôt parue la cellule primitive se soit propager simutanément dans toutes les directions concevables, en d'autres mots que toutes les phyla animales se soient différenciées au même moment.Aucune preuve ne démont cette hypothèse qui, d'ailleurs, concorde avec les prémises géologiques de la vie telles que nous les comprenons, avec les vestiges fossilisés de couches géologiques strictément comparable, et avec la théorie qui admet l'établissement de l'équilibre entre les différentes espèces animales au moyen d'un contrôle et de limitations mutuelles.

     

Hops—Their botany,history, production and utilization

The female cone-like inflorescences oi this vine are composed of scales covered with glandular hairs which produce, among other compounds, the bitter principle which has long been an indispensable ingredient in the brewing of beer. These largescale catkins have been used also in medicine because of their sedative and soporific properties, and as a tonic.     

Hemp—production and utilization

United States annual production oi this formerly very important bast fiber has fallen from about 75,000 tons a century ago to about 2,000 tons today. Imports, too, have dropped. Other fibers, particularly abacá, have replaced it more and more.     

Scented grasses in Norway—identity and uses

Background

Some grass species are richer in coumarin and thus more sweetly scented than others. These have been eagerly sought after in parts of Norway, but the tradition has been weakly documented, both in terms of the species collected, their vernacular names, and uses.

Methods

Based on literature data and a substantial body of information collected during my own ethnobotanical field work, artefacts and voucher specimens, the grass species are identified, and their uses clarified.

Results

In Norwegian literature, the tradition of collecting and using scented grasses has received little attention, and past authors largely refer it to Anthoxanthum spp. The tradition’s concentration to the Sámi strongholds of northernmost Norway, and most authors’ lacking knowledge of the Sámi language, have contributed to the weak and misleading coverage in previous publications. Coumarin-rich grass species are well known in folk tradition in northernmost Norway, as luktegress (Norwegian, “scent grass”), háissasuoidni (North Sámi, “scent grass”), hajuheinä (Finnish, “scent grass”), or similar terms. They have been (and still are) frequently collected, and used as perfume, for storing with clothes, and a number of other purposes. Despite literature records identifying the species used as Anthoxanthum odoratum coll. (including A. nipponicum), the main source utilized in North Norway is Hierochloë odorata, both ssp. arctica and ssp. odorata. Anthoxanthum nipponicum and Milium effusum are alternative, but infrequently used sources of material, depending on local tradition and availability.

Conclusion

By far the most important grass species hiding behind the “scented grass” tradition in Norway is Hierochloë odorata. Anthoxanthum nipponicum is also used, but much less frequently, and only a single record confirms the use of Milium effusum. Only the foliage of Hierochloë provides suitable material for making traditional braids. The three major ethnic groups in Norway have all utilized scented grasses as perfume and for storing with clothes, but the tradition’s geographical concentration to the far north of Norway (Finnmark and NE Troms), suggests that it has originally mainly been a Sámi tradition, adopted by their neighbours.

     

Barley—Botany,production, harvesting,processing, utilization and economics

Barley, probably the oldest cultivated cereal, is widely grown in cooler areas of the world. The annual world production of nearly two and a half billion bushels exceeds that of rye but is less than that of rice, wheat, corn and oats, respectively. Most of the annual 300 million dollar crop of the U.S. is fed to livestock, but about one- third is manufactured into malt.