Unmodified, cyanoethylated, and crosslinked corn starches were reacted with 2,4-dichlorophenoxyacetyl chloride in pyridine to produce the corresponding 2,4-D [(2,4-dichlorophenoxy)acetic acid]esters of high acyl content. Hydrolysis studies at pH 6 and 8 at ambient temperature showed that these insoluble compositions liberated varying amounts of 2,4-D and soluble 2,4-D esters by ester link and glucoside bond cleavage, respectively, at rates that indicate their possible use as controlled-release herbicides.
A combination of soy flour and isolated soy protein was investigated as the adhesive in pigmented paper coatings that contained dialdehyde starch (DA) as the insolubilizing agent. A coating formula of 50% solids made up of 8.3 parts soy flour, 8 parts isolated soy protein and 0.5 part DAS per 100 parts of clay exhibited pseudoplastic and thixotropic flow properties characteristic of coating colors containing more costly protein adhesives. Both was pick and wet‐rub resistance of the paper coating were improved and putrefaction retarded by the use of DAS in the formulation. Brightness, was pick and wet‐rub resistance values compared favorably with those of a reference coating containing 12.5 parts of isolated soy protein and 0.5 parts DAS per 100 parts of clay.
s PROUTED SOYBEANS have long been used as human food in the Orient. Analytical determinations on the composition of sprouted soybeans and a literature search for comparable studies indicate that such beans could form the basis of a high-energy, highprotein broiler feed.Block: and Bolliug (2) found that the amino acid composition of soybeans changed little, if any, on germinating for two to five days; Dunn and his students (5) observed a decrease of about 30% in the total amino acids after germinating for 12 days. The vitamin content of soybeans increases appreciably after germinating for two to six days. Burkholder and McVeigh (3) determined the changes in the B vitamin contents of seven varieties of soybeans after germinating for four days. Figure 1 is drawn from 36 2~ 24 2C 16 ~--~ Before Sprouting L~ After Sprouting C 84 Thiamin Riboflavin Pvridoxine Niacin t Pantothenic Folic Biotin Acid Acid :FIG. 1. Changes in the vitamin content of soybeans on sprouting for four days, from Burkholder and :YicVeigh (3).their average values for the Lincoln, Dunfield, and ~I1]ini varieties, which are related to commercial varieties presently grown for use in animal feeds. With the exception of thiamin and folic acid, increases from 31 to 90% in the B vitamins were noted. Studies on vegetable varieties have shown large increases of carotene (13) and vitamin C (15) on germinating from two to six days. The optimum sprouting time of vegetable varieties, based on the coupled effects of vitamin content and taste, was reported to be 54 hrs. at 28~ not including a 10-hr. soaking period (13).Sasaki (11) investigated the compositional changes which occurred in Japanese and Korean varieties of soybeans during germination up to 12 days. There was no change in total nitrogen at the 5-and 10-day periods. However in five days a decrease of 21% in protein nitrogen and a corresponding increase in nonprotein nitrogen was observed. After 12 days of germination 5% of the starting bean weight was isolated 1 Presented at the fall meeting, American Oil Chemists' Society, Chicago, Ill., September 23-26, 1956. 364 as asparagine, which is in agreement with the results obtained by Dunn (5). The total carbohydrates increased from 22.6% in the seed to 25.8% by the fifth day, based on the starting weight of the seed, and then decreased slightly to 25.1% by the tenth day. Stachyose and sucrose were used up during the first five days, at which time reducing sugars reached a maximum of 4.7% and then decreased. Starch and dextrin increased steadily from 0.4 to 9.0%, based on the starting seed weight, during the first 10 days of germination. Petroleum ether extractables had decreased 17.0% by the fifth day and 37.0% by the eighth day of germination. From this study it appears that during the first five days of germination the loss in oil weight is equivalent to the gain in carbohydrate weight.Feeding studies with rats (6) have shown increased protein efficiency after germinating soybeans for 60 hrs. although the percentage of nitrogen absorbed was not increase...
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