R. Carl Hoseney

Ergot on cereal grains

Ergot is caused by a fungus (Claviceps species) which has been found on hundreds of plants in almost every country of the world. The fungus can adapt itself to form many different varieties. New species of the fungus and new hosts are still discovered today. The alkaloids in ergot have caused hundreds of thousands of deaths in the Middle Ages after consumption of contaminated cereal grains, but during the last two decades there has not been a recorded outbreak of ergotism. Grain standards in most countries are very strict and do not permit grain which contains ergot to reach commercial food channels. All involved in cereal grain production and ulilization should be cognizant of the potential danger, however, since ergot contamination at levels above those permitted by grain standards cannot necessarily be detected by the normal evaluation of a flour sample in the cereal chemistry laboratory. There always have been and always will be ergot infections and a possible danger to human health, but man has learned to minimize the potential problem by using proper agricultural practices. Futhermore, techniques for the removal of ergot from contaminated grains have been developed. While human ergotism is a disease of the past, ergotism in animals still occurs frequently. The problem is not a simple one because of many unanswered questions. What is the tolerance of different breeds or species of livestock to ergot? What are the effects of low-level long-term ingestion of ergot on livestock? What is the difference in toxicity to animals of ergot from different cereal ingestion of ergot on livestock? What is the difference in toxicity to animals of ergot from different cereal grain varieties? What is the effect of storage and processing of cereal grain products on the potential ergot toxicity? The last and most important chapter in the history of ergot concerns ergot as a source of pharmacologically useful alkaloids which have found applications in internal medicine and obstetrics. The future promises to bring some new ergot alkaloids and some new uses. Recent research data indicate the possibility of using ergot alkaloids in contraceptives, which would be truly remarkable.

Synthesis of 6-fatty acid esters ofl-ascorbic acid

Abstract and SummaryHigh yields (85%) of 6-fatty acid esters ofl-ascorbic acid were obtained by reactingl-ascorbic acid (1.2 M) in 98~99% sulfuric acid for 36 hr at 20 C with 36% excess fatty acid. In concentrated sulfuric acid,l-ascorbic acid was rapidly sulfated to produce mainlyl-ascorbyl 6-sulfate, which slowly reacted with fatty acid to producel-ascorbyl 6-acylate.

Synthesis and stability of L-ascorbate 2-sulphate

L-Ascorbate 2-sulphate (I) has been isolated in 75–80% yield by two methods. In a modified conventional procedure, tertiary amine salts of 5,6-acetal derivatives of L-ascorbic acid were sulphated with an amine–sulphur trioxide complex in a dipolar aprotic solvent. In an alternative procedure, L-ascorbate (II) was sulphated rapidly and almost quantitatively by treatment with trimethylamine–sulphur trioxide in alkali (pH 9·5–10·5) at 70°. L-Ascorbate 2-sulphate (I) was 20 times more stable than L-ascorbate to oxygen (air) in boiling water. In boiling alkali (pH 13·0) it had a half-life of 21 h, whereas in boiling acid (pH 1·0) its half-life was 4·7 min. Loss of sulphate from L-ascorbic acid 2-(hydrgen sulphate)(III) was 1500 times faster in 99% methanol than in water at 50°.

Wheat Gluten: Rheological and Gas Retaining Properties

Three general properties of the gluten proteins appear to be responsible for glutens ability to product unique light products. First is the ability to form a cohesive dough. This probably results from the low charge density of the proteins, which allows for strong hydrogen and hydrophobic bonding. The second factor is the ability of the dough to retain gas. This appears to result from the slow diffusion of low molecular weight molecules, including carbon dioxide, through the gluten matrix. The third factor is the transformation of dough to bread. Little is known about this transformation.