Differential effect of carbon sources on nitrogen transformation in Hawaiian soils
SummaryMineralization of native N was curtailed by addition of carbon sources in all soils tested. A readily available energy source, sucrose, accelerated and increased the immobilization of native as well as added N more than a slowly available energy source, sugar cane bagasse. Addition of N as ammonium sulfate increased CO2 production in only one out of five soils when no energy source was added. With energy source addition, N addition enhanced CO2 production in most soils. Without any treatment, the immobilization of added N was related to the C:N ratio of the soil; maximum immobilization occurred in the soil with the widest C:N ratio.
On the influence of the carbon: nitrogen ratios of organic material on the mineralisation of nitrogen
Organic materials with a C: N ratio ranging from about 85: 1 to about 10: 1 were submitted to nitrification tests in an acid and in an alkaline soil during a period of 6 months. In the acid soil only pea pod meal, with a C: N ratio of 13·3: 1 showed an increase in inorganic N over control; in the alkaline soil the limit above which no nitrification will occur within a period of 6 months was at C: N = 26: 1; below this limit the rate of nitrification increased rapidly with decreasing C: N ratio. Unnitrified N was left behind in a quantity corresponding to 1·5–2·2 per cent, of the original material, the percentage being higher in the case of materials rich in N. All the materials tended to increase the content of “a-humus” in the soil, though not to the same extent or in the same manner. More “a-humus” was produced in the alkaline than in the acid soil, except in the case of farmyard manure. Straw, sweet clover, lupin and farmyard manure apparently acted both through their lignin content and through the synthesising action of microorganisms, since they increased the amounts of both N and methoxyl in humus. Mycelium of Polyporus contains a fraction possessing the properties of “humic acid,” rich in N, but devoid of methoxyl, which persists in the soil.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.