• Volume 1, Issue 1

      July 1934,   pages  1-47

    • Influence of aeration on the diastatic activity of barley during steeping

      R H Ramachandra Rau V Subrahmanyan

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      1. The immediate effect of steeping barley is one of depression of diastatic activity. This is due to inadequate supply of air in the steep and not to removal of any soluble diastase activator as has been suggested by some previous workers.

      2. With extended steeping, the diastatic power of the seed shows definite increase, the effect being observed even in the absence of air.

      3. Development of diastatic power in the steeped seed is independent of its capacity to germinate. It is favoured by æration but is not entirely dependent on it.

    • On the flints and cherts from the uppermost Cretaceous beds (the Niniyur stage) of the Trichinopoly Sistrict-S. India

      L Rama Rao C Prasannakumar

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    • On the spermatogonial divisions inAularches miliaris, L.

      T Ramachandra Rao

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      1. There are 19 telomitic rodshaped chromosomes inAularches.

      2. The spermatogonial cells and the behaviour of the chromosomes in them are similar in general to the same processes in other grasshoppers.

      3. There is strong evidence for the chromonema theory of the structure of chromosomes.

      4. The chromonemata are double in the telophases and become very thin and reach the limit of visibility during the resting stage. This supports the observations of Robertson, McClung and others on the telophase splits in grasshoppers.

      5. The chromosome vesicles are formed in the interphase due to the limited centrifugal movement of the chromosome matrices.

      6. The chromonemata exhibit a spiral structure in the prophase.

      7. The earliest prophase stages show the chromonemata to be double.

      8. The chromonemata gradually thicken and uncoil leading to the late prophase chromosomes.

    • Investigation on metallic contamination of foods - I. Preparation and storage of foodstuffs in tinned brass vessels

      N C Datta

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      1. Tinned brass vessels are readily attacked by fruit and vegetable juices and by such food preparations as contain large quantities of organic acids, with the result that considerable quantities of corresponding tin salts are added to the food material.

      2. The amount of tin dissolved during storage is independent of the amount of lead present in the alloy. It is invariably far in excess of the lead passing into solution.

      3. Solution of tin from vessels during storage does not seem to depend on titratable acidity, but would appear to be a function of hydrogen-ionconcentration of the stored material.

      4. Aluminium vessels are more resistant to fruit and vegetable juices than tinned brass vessels.

      5. Food prepared in tinned brass vessels containing lead has a distinct adverse effect on growth of animals.

    • Dilatometric studies in the enzymic hydrolysis of polysaccharides - Part I. Hydrolysis of inulin

      M Sreenivasaya H B Sreerangachar N Keshava Iyengar

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      1. The kinetics of the enzymic hydrolysis of inulin has been followed in the two-bulbed dilatometer and also by an estimation of the fructose released by Bertrand's method.

      2. For a given concentration of substrate, inulin hydrolysis is accompanied by a greater depression of volume than that obtained for starch hydrolysis. It is suggested that systems involving the release of fructose during hydrolysis suffer a greater volume depression; this is well illustrated by the difference in volume occurring during the hydrolysis of maltose and sucrose.

      3. The dilatometric depression per millimol release of fructose during the hydrolysis of inulin is 7·9 mm3 (average value) and is independent of the concentration of the inulin employed. Errors involved in the early stages of the reaction are indicated.


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