many young and raised 80yG as many as those on the control diet. This performance tends t o support the growth data in that the phosphorus of the tricalcium phosphate was less available than that in the Osborne and hlendel salt mixture. At the higher phosphorus level the animals on the 0.2% fluorine phosphate produced 85% as many young as those on the control diet and raised 75% as many. The 85% value vould give this phosphate material a rating of "very good" i n relation to the Osborne arid hlendel salt mixture when appraised according t o the method of Ellis et a!. @), who rated as very good a phosphate that was SOc/, as effective as bone meal, n-hen gron-th and bone ash were the criteria. At the adequate phosphorus level, the animals on the 0 3Yc fluorine phosphatc dict produced 78% as many young a s those on the control diet and raised 93% as many. .lppnwntly when reproduction is the basis of comparison, the 0 3 7 , fluoIirie fused phosphate is a satisfactory source of phosphoruq t o rats. SUaIhIARY Ah-D CONCLUSIONS1. Eighty-mesh fused tricalcium phosphate, containing 0.2 to 0.55% fluorine, was fed at a minimal dietary phosphorus level to white rats during the 30-day period of their most rapid growth. This was found to be less assimilable than inorganic phosphate of the standard Osborne and hlendel salt misture. The difference in degree of assimilability was not manifest when the phosphorus demand of the growing animal was less-that is, during the 60and 90-day periods. The difference was less apparent also mhen the level of total phosphorus rvas raised from 0.2 to 0.47, in the breeding experiments. With such increases in phosphorus content, there were increases of 53 to SOYc in numbers born and raised on the phosphate diets.When sodium fluoride was introduced into the diet to provide a fluorine content equal to that fed as fused tricalcium phosphate, there was no detrimental effect upon gron-th of the rats to maturity or upon their bodily retention of phosphorus.3. The 80-mesh fused tricalcium phosphate containing as much as 0.3% fluorine proved as efficacious as the precipitat'ed dicalcium phosphate in the promotion of rat growth to maturity 2. and in phosphorus storage.Eighty-mesh fused tricalcium phosphate of 0.2 or 0.3% fluorine content was fcd at a 1% level, and the phosphorus con- 4.tent of the dict n a s brought to 0.4yo. The fused material proved t o be 78-857, as effective as the phosphate of an Osborne and Mendel salt mixture when effectiveness was measured by reproduction, and 75-93y0 when effectiveness Tvas measured by lactation.5. The data obtained indicate that fused tricalcium phosphate of 80-mesh, containing not more than 0.370 fluorine was virtually as effective as the control phosphate of the Oshorne and Mendel salt mixture, when evaluated by rat growth and body storngc of phosphorus during a 90-day period. When judged by reproduction and lactation, the fused phosphate proved from 75 t o 93T0 as good as the salt mixture. The results also indicate that nutritional ineffectiveness of a phospha...
The primary object of this investigation mas to measure, by rapid physicochemical methods, the quality of f rmen and canned lima beans. It is generally conceded by food technologists and limabean canners that, when used by experts, organoleptic tests are satisfactory in evaluating the quality of canned or even frozen samples. However, the personal element is a strong factor in such organoleptic tests, and even though a large number of samples are graded, biochemical workers contend that a completely unbiased report is not possible. Therefore, if it could be shown that either physical o r rapid chemical methods would accurately measure the quality of frozen and canned samples whose quality had been varied by previous treatment of the raw product, then they should be acceptable to food workers provided they compared favorably with commonly accepted methods of measuring quality.Diehl, Dingle, and Berry (1933), Bohman and Sanborn (1934), and others have shown that enzyme activity is largely responsible for off-flavors developing in unblanched, frozen vegetables. It would appear then that enzyme activity might be one measure of quality. Tressler and Evers (1936) have given detailed procedures for the measurement of catalase activity f o r this purpose. Such a method, however, cannot be used to measure quality since Kertesz, Dearborn, and Mack (1936), Arighi, Joslyn, and Marsh (1936), Tressler, Mack, Jenkins, and King (1937), and Tressler (1938 have definitely shown that catalase as well as other thermolabile enzymes can be inactivated by a relatively short blanch. Smart and Brunstetter (1936), on the other hand, found catalase activity in lima beans after a nine-minute blanch a t 88OC.(19OoF.) which is not in accordance with results of other workers.Tressler (1938) and Fitzgerald (1938) have suggested that vitamin C might be a good indicator of quality since both quality and
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