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Microgreens which are tender immature seedlings of vegetables and herbs are known for their health beneficial effects. The concept of microgreens is generally less popular in many countries including Sri Lanka. Ten species were tested to obtain data on seed germination, height gain, leaf area expansion, and consumer acceptance. Of these, three species of which the seeds are commonly consumed in Sri Lanka were analyzed for antioxidant activities as seeds, sprouts, and microgreens. Seed germination of most of the species was>75% with the time taken to reach 75% germination (G75) varying from 1 to >14 days. A strong positive correlation between seedling and leaf area was observed (R2=0.8). Lettuce and carrot were found to be the most preferred microgreens followed by green peas, red amaranth and finger millet. For the three selected species where respective seeds, sprouts, and microgreens were compared, higher antioxidant activities were recorded in finger millet seeds and sesame microgreens; IC50 697 μg/mL and IC50 772 μg/mL respectively with the latter recording a high total phenol content (4873 mg/100g dry weight). Green pea microgreens showed higher total phenol content than its seeds and sprouts (1871 mg/100 g dry weight). The information generated will be of value to introduce microgreens to countries where consumers are unfamiliar with this product.

The effect of seven drying methods (freeze (FD), hot air (HA), infrared (IR), microwave (MW), hot air‐infrared (HA‐IR), hot air‐microwave (HA‐MW), and sun drying (SD) methods on the drying time, the physical, qualitative and antioxidant properties, and the extraction of phenolic and flavonoid compounds in green peas was studied. Six mathematical models were also utilized to predict the moisture content of dried green peas. The results showed that the shortest and longest drying times were obtained by the HA‐MW and FD methods, respectively. For all drying methods, the Page model had the best ability in predicting the drying curve. The lowest amount of specific energy consumption was achieved by the MW method. The highest color changes and the lowest amount of shrinkage occurred in the FD method. The lowest rehydration ratio was 1.23 in the SD method. The highest pH value of 6.08 was also obtained in the SD method. The amount of antioxidant capacity changes and the total phenol and flavonoid contents varied between 42.47%–88.28%, 4.52–14.59 mg GAE/gDW, and 244.62–322.44 mg QE/gDW for different methods. The FD method was found to be the best way to preserve the product properties. It was further suggested that the HA‐MW method can be a promising technology for drying the green peas due to the relatively lower energy consumption, shorter drying time, and higher quality.

Residue investigation was carried out to scrutinize the persistence, dissipation behavior, half-life, and risk assessment of ethion on green pea fruit by spraying ethion at the fruiting stage followed by another application at 10 day intervals. The samples were extracted by using a quick, easy, low-cost, effective, rugged, and safe method, and the residues of ethion were analyzed by gas chromatography with electron capture detection. Here we report a novel, accurate, and cost-effective gas chromatography method for the determination of average deposits of ethion on green pea. The initial deposits were found to be 4.65 mg/kg following the application of insecticide. Residues of ethion reached below the detection limit of 0.10 mg/kg after 25 days at recommended dosage. The half-life of ethion was found to be 4.62 days. For risk assessment studies, the 25th day will be safe for consumers for the consumption of green peas. The developed method is simple, sensitive, selective, and repeatable and can be extended for ethion-based standardization of herbal formulations containing green pea and its use in pesticide industries.

Potential adverse reactions among infants and young children could appear after consumption of food containing small amounts of bioactive amines. This study presents the first assessment of biogenic amines occurrence in ready-to-eat vegetable without/with fish, meat and fruit baby products intended for the youngest consumers. The biogenic amine profiles and quantities of 6 amines were evaluated in 68 commercial baby foods produced by 10 leading manufacturers available in Poland, using HPLC-APCI-MS method. The total amine contents in analyzed products were obtained in the range of 1283–101421 ng/g. The maximum level of histamine (2375 ng/g) was found in the sample with spinach, tyramine (1667 ng/g) in fruit sample with banana, and of di- and polyamines (1263–53416 ng/g) in samples containing green peas. The results of amine analysis in baby foods indicated the presence of food ingredients which may be necessary to remove (tuna, possibly spinach) or reduce the amount added (spinach, green peas), either reduce their use by infants under 12 months of age (beef). Special attention should also be given to control the consumption of fruit baby products containing banana (higher tyramine and putrescine level). On the basis of obtained results a potential %ARfD, and the BAI were also evaluated.

This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of l-ascorbic acid (vitamin C), trans-β-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.

The agricultural environment is contaminated with heavy metals and other toxic elements, which means more and more threats. One of the most important toxic element is the arsenic (As).The objective of the study was to investigate the effect of As-treatments on the element content of the different parts of the green peas (root,stem, leaf, pod, pea) in the 4. phase of the plant development. Plants were grown in green house. Arsenic was applied in a form of arsenate (As[V]) and the plants were treated with 0, 3, 10, 30, 90 and 270 mg kg-1 arsenic.According to the results the Ca content of root and pod was increased in the case of the 3 mg kg-1 As-treatment, after that decreasing tendency was observed. In the case of the 270 mg kg-1 As-treatment, the Ca content in the root was increased, because some element is able to concentrate in the lower biomass. The Ca-content of stem and leaves was reduced when the plants were treated with more than 30 mg kg-1 As. The lowest As-treatment (3 mg kg-1) increased the Na content in the root, stem and leaves, however in the case of the higher As-dose, decreasing tendency was observed. In the case of the generative plant parts the 3 mg kg-1 As-treatment also increased the Na content, nevertheless in the case of the higher As-treatments lower Na content was measured, however in the case of the highest As-treatment (270 mg kg-1) the Na content was increased in the generative plant parts, probably the Na was concentrated in the lower biomass. In the case of the 90 and 270 mg kg-1 As-treatment the Mo-content also was increased in the generative plant parts. The 270 mg kg-1 As-treatment caused a similar tendency in the case of the generative plant parts as a result of the lower biomass. In the case of the pod and leaves, the lower As-doses did not cause significant changes.The Mo content was increased in the root and pea when the plants were treated with 3 mg kg-1 As, but in the case of the higher treatments it was decreased. In the case of the stem it was reverse, the lowest As-tretament (3 mg kg-1) decreased, nevertheless the further As-doses increased the Mo content.

In order to investigate the nutritional quality of industrial-scale sprouted versus unsprouted chickpeas and green peas, before and after cooking, the ultrastructure, chemical composition, antioxidant capacity, starch digestibility, mineral content and accessibility were analysed. Sprouting did not deeply affect raw seed structure, although after cooking starch granules appeared more porous and swelled. Chemical composition of raw sprouted seeds was not strongly affected, excepting an increase in protein (both pulses), and in free sugars (in peas; +10% and +80%, respectively

An experiment was conducted to standardize the predrying treatments with minimum loss to physicochemical characteristics of green peas (Pisum sativum L.) cv. Lincoln during drying process. In this study, moisture content (73%), TSS (15oB), chlorophyll content (28mg/100g) and ascorbic acid (54mg/100g) were recorded in green peas. Different predrying treatments used in this study for quality preservation of peas were T0, T1 and T2. From this study, it was concluded that Na2CO3, NaCl and sugars were responsible for the preservation of green color/ chlorophyll in peas during drying. On the basis of sensory evaluation T2 was found best among all because maximum green color was retained in this treatment. Therefore, it was further selected for physico-chemical analysis After drying there was decrease in moisture content (4%), chlorophyll content (17mg/100g) and ascorbic acid content (37.6mg /100g) while increase in TSS (22oB), reducing sugars (8.3%) and total sugars (20%) of peas. A rehydration ratio of 3:1 was observed for this treatment. This is a low cost technology for preservation of quality of peas. Dried peas can further be utilized for the preparation of various value added instant products round the year.

Background: There is a great interest towards the medicinal herbs as a new line of treatment with less side effects. Objective: Evaluation and standardization of the protective effect of Ocimum basilicum extract which is used as traditional medicine against ethanol-induced gastric mucosal damage. Material and Methods: Fifty adult male albino rats of local strain weighing between 150 and 185 grams were used for this study. The rats were divided into four groups, control, ethanol-treated, Ocimum basilicum plus ethanol-treated, and cimetidine plus ethanol-treated. The rats received the extract in two different dose concentrations (100 and 200 mg/kg b.w. orally), and cimetidine (100 mg/kg b.w. subcutaneously) for seven successive days. One hour later after the seventh day dose, the rats of the third and fourth groups received a single dose of 70% ethanol (1 ml/rat) orally. Results: The tested two concentrations of the extract showed a dose-dependent preventive index of 54.3% and 84.3% for the small and large dose respectively. It was noticed that the larger dose of the Ocimum basilicum extract showed a gastric mucosal protection nearly similar to that produced by cimetidine. Conclusion: Ocimum basilicum leaves extract was effective in protection of gastric mucosa against ethanol-induced gastric mucosal injury.

The determination of bisphenol A (BPA) in foods and beverages sold in Turkish markets was carried out using high performance liquid chromatography. In this research, foods packed in packages with an inner surface covered with plastic film, such as milk, fruit juice, cream, pudding and tuna samples were used. Furthermore, foods in glass jar and metal cans such as green peas, garniture, corn, tomato paste, pepper paste, pickles, mushroom and bean samples were also used. BPA concentrations were 21.86±0.80-1858.71±8.24μg kg(-1) for canned foodstuffs, 36.48±0.95-554.69±3.18μgkg(-1) for foods in paper box, "not detected" - 399.21±3.26μgkg(-1)for foods in glass jar. The change in the amount of bisphenol A in all of these food, based on expiration date, the amount of glucose and sodium chloride in it has been determined. We see that in these kind of food the amount of bisphenol A increases with an increase in the amount of glucose, NaCl and expiration date.

BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico-chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico-chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico-chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico-chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.

Cleaned, whole smooth green peas (Pisum sativum L.) were reconstituted by soaking in tap water of 40 degrees C (15, 20 or 25 min) and subsequently either toasted (100 degrees C during 1.5 min) and infrared (IR) radiated or just IR radiated. For IR radiation, a small-scale, propane-fired IR radiation plant was used with average residence times of 58 and 92 s respectively. After exiting the conveyor belt, peas were held for a pre-determined period (holding: 0, 15 or 30 min respectively) in a well-insulated container. Finally, all radiated peas were flaked (roll distance 0.75 mm) in a flaking mill located posterior to the IR plant and analysed for chemical and physical properties. Initial pea starch gelatinization degree (SGD) was 10.1% at a total starch content of 410.1 g/kg. Infrared processing during 92 s significantly improved the SGD (from 10.1% to 32.8%) of pea flakes compared to treatment during 58 s (SGD of 18.6%). The SGD was further improved with steam treatment of peas, prior to IR. For all determined parameters, no effect of holding time could be observed. Starch gelatinization degree can be improved by soaking, toasting and IR processing. The substantial improvement of SGD, however can be only obtained by a longer IR residence time as well as through toasting, prior to the IR processing. The improvements in SGD, however are paralleled by a lower durability of flakes (range 34.9% to 87.4%).

The effect of temperature (110–120–130 °C), agitation speed (5–10–15 rpm) and headspace (4–8–12 mm) on changes of ascorbic acid (AA) and surface color of canned green peas was studied using response surface methodology (RSM). Best retentions of ascorbic acid and surface color were obtained at high temperatures–short heating times. From response surface models developed for ascorbic acid the most appropriate processing conditions are T = 130 °C, agitation = 5 rpm, headspace = 12 mm, for which AA retained by green peas, AA leached to brine, and AA lost are 0.8034, 0.1471 and 0.0495 respectively. For surface color the best processing conditions are T = 130 °C, agitation = 15 rpm, headspace = 12 mm for which a * value is −5.43, while the best color difference of 11.95 was obtained at processing conditions of T = 130 °C, agitation = 15 rpm and headspace = 7 mm. The verification of the prediction models was satisfactory.

Green peas were submitted to osmotic pretreatments in carbohydrate-salt syrups to evaluate the effect of alternative agents on quality and assess the stabilization accomplished during subsequent storage in a wide temperature range-down to −24°C, including the −3 to −12°C detrimental zone. Green color and L-ascorbic acid loss were kinetically studied, and their temperature dependence was modeled by Arrhenius and Will-iams-Landel-Ferry equations. Dehydrofrozen samples exhibited significantly improved stability, with the rate of L-ascorbic acid loss, being reduced by as much as 3-fold for peas osmotically pretreated with oligofructose, trehalose, and maltitol systems. The cryostabilization results are discussed in relation to glass transition behavior of the modified osmodehydrofrozen food matrix.

Summary Five legume seeds (kidney beans, green peas, black beans, lentil and pinto beans) were heated by infrared to a surface temperature of 140 °C. The changes in chemical composition, physical, mechanical and functional properties of the processed seeds were measured and compared to those of the raw seeds. Significant changes in the properties of the seeds in terms of increased volume, lower rupture point and toughness, higher water uptake and higher leaching losses (when the seeds were soaked in water) were obtained. The changes in the physical and mechanical properties were attributed to possible cracking of the seed. Even though trypsin inhibitor activity was reduced, infrared heating did not significantly affect the starch and protein components of the seeds. The functional characteristics of flour from the infrared-heated seeds were superior to those of flour from untreated seeds.

Bioavailability of iron from green peas, spinach, bran cereal and cornmeal was evaluated by hemoglobin regeneration efficiency in the anemic rat. By analysis these respective food items contained 85, 163, 55 and 35 mg of iron per kg of dry weight. Iron from ferrous sulfate, peas, spinach, bran cereal and cornmeal was converted to hemoglobin iron with respective efficiencies of 67, 64, 34, 53 and 39 percent. Based on these bioavailabilities, peas, spinach, bran cereal, and cornmeal provide 14, 19, 12, and 3 mg of available iron per 1000 kcal. Plant foods can make significant contribu tions of available iron in the diet.

Two experiments were conducted to evaluate the feeding value of yellow-, green- and brown-seeded peas as protein and energy supplements in laying hen diets. In experiment 1, all three types of peas were included in laying hen diets at 0, 200, 400 and 600 g kg -1 replacing wheat and soya bean meal. Layers fed diets containing peas at 200 g kg -1 produced more (P ≤ 0.05) eggs, had higher (P ≤ 0.05) egg mass output and better (P ≤ 0.01) feed conversion than those fed the wheat soya bean meal control diet. With 400 g peas kg -1 in diets, egg production, egg mass and feed conversion were similar (P ≥ 0.05) to the control diet. Total replacement of soya bean meal with peas (600 g peas kg -1 in diets) reduced (P ≤ 0.01) egg production, egg mass and feed conversion. A progressive (P ≤ 0.01) improvement in yolk colour as the level of peas in the diet increased was observed. Shell quality decreased (P ≤ 0.05) with increasing levels of yellow or brown peas in the diets, however, it seemed not to be affected by green peas. Daily feed intake, egg weight and mortality rates were not affected by dietary treatments. The influence of feeding diets containing yellow or brown peas supplemented with varied levels of methionine on production performance of laying hens was investigated in experiment 2. The dietary treatments consisted of a 400 g kg -1 yellow or brown pea diet supplemented with three levels of methionine to 100, 115 and 130% of the NRC requirements. Methionine supplementation to either 15 or 30% above NRC requirement for laying hens had no significant (P ≥ 0.05) effect on all production parameters. It can be concluded that the inclusion of yellow, green or brown peas into laying hen diets up to 400 g kg -1 does not affect production performance. The NRC recommendation of methionine requirement for laying hens is adequate to support maximum egg production for diets containing moderate quantities of peas.

Ultra-high isostatic pressure treatment was applied to green peas in order to evaluate the possibility of using this process as an alternative to blanching. Different operative conditions (magnitude of pressure from 400 to 900 MPa and treatment times of 5 and 10 min) combination with a mild heat treatment at 60 °C were examined. The effects of these treatments on peroxidase enzyme activity, ascorbic acid content and texture were studied. While treatment times did not affect the parameters measured, increase in pressure resulted in a higher level of peroxidase inactivation and retention of ascorbic acid. Pressurized samples did not show differences in texture, although a significant reduction in firmness was observed with respect to fresh peas. Among the conditions tested, 900 MPa for 5 min gave the best results with respect to fresh peas (residual peroxidase activity adn ascorbic acid content 12 % and 82%, respectively), and also in comparison with results reported in the literature for the blanching process. These results demonstrate that ultra-high pressure is a promising technology for use as an alternative to blanching.

Organic acids present in samples of vegetables [green peas, carrots, celery, paprika (capsicum) and onions] after lactic acid fermentation by selected microorganisms were determined by capillary isotachophoresis. Lactic, acetic, phosphoric, citric, propionic and butyric acid and potassium sorbate were determined.

Several types of whole pulses (green lentils, red lentils, yellow lentils, chickpeas, green peas, cowpeas and yellow peas) and grams (black grams, red grams and white grams) have been investigated for the identification of radiation treatment using microgel electrophoresis of single cells (DNA comet assay). Pulses and grams were exposed to the radiation doses of 0.5, 1.0 and 5 kGy covering the legalized commercial dose range for protection from insect/pest infestations. All irradiated samples showed comet like stretching of fragmented DNA toward anode, which is expected for irradiated samples. Unirradiated samples showed many intact cells/nuclei in form of round stains or with short faint tails, which is typical for unirradiated food samples. The study shows that DNA comet assay can be used as a rapid, inexpensive and highly effective screening test for the detection of radiation treatment of foods, like pulses and grams.

Accuracy in the determination of folate is dependent, in part, on the completeness of extraction of folates from the sample matrix and their stability during extraction. In this study, the merits of extraction procedures employing acetate buffer (50 mM ascorbate, pH 4.9) ( Gregory et al., 1984 , J. Nutr. 114: 341–353), phosphate (50 mM ascorbate, pH 7.0), or mixed Hepes/Ches buffers (101 mM ascorbate and 200 mM 2-mercaptoethanol, pH 7.85) ( Wilson and Horne, 1984 , Anal. Biochem. 142: 529–535) were evaluated. In a preliminary experiment, the pH of the buffer (pH 4.9 vs 7.0) did not consistently affect the recovery of radiolabeled mono- and polyglutamyl folates added to various food homogenates. However, radiolabeled folates from the livers of rats previously dosed with [3H]folate were more effectively extracted at pH 7.0 and 7.85 than at 4.9. Microbiological assay of total folate in beef liver and green peas extracted with pH 4.9, 7.0, or 7.85 buffers indicated the superiority of the pH 7.85 buffer. In all experiments, the completeness of extraction was improved when the residue from the first extraction was suspended in a new portion of buffer and recentrifuged. These results support the superiority of the Wilson and Horne extraction buffer and indicate the need for a second extraction in the analysis of many foods and other biological materials.

Metabolite residues of permethrin are not reported in the literature for most agricultural crops. This paper reports residues of permethrin and its 2 metabolites (dichlorovinyl acid and metaphenoxybenzyl alcohol) in 7 different agricultural crops (Chinese cabbage, spinach, asparagus, raspberries, green peas, turnip roots, and turnip greens). Permethrin residues declined approximately 85% within 7 days after treatment in all crops. In most cases, the acid metabolite residues peaked at 3 days, and declined after that. Translocation of residues into turnip roots was very slight; the average was less than 0.05 ppm for permethrin and alcohol metabolite residues and none was detected for the acid metabolite residue. Permethrin residues in the turnip greens averaged approximately 2 ppm for the 0.112 kg ai/ha treatment, and 6 ppm for the 0.224 kg ai/ha treatment.

Peroxidase isoenzymes were purified from green peas with ion-exchange chromatography on DEAE- and S-Sepharose. Three isoenzymes were identified, one neutral (N) and two cationic (C1, C2). N was extremely heat labile, with 50% original activity lost after heating 1.5 min at 25°C. N had Km values (pH 5.0) of 10.2 mM and 2.6 mM for guaiacol and H2O2, respectively. C1 and C2 retained activity on heating at 30–70°C. C1 was able to reactivate after thermal inactivation. Km values for guaiacol/H2O2 were 10.8 mM/7.2 mM (pH 5.0) and 10.8 mM/4.3 mM (pH 6.0) for C1 and C2, respectively. The three isoenzymes exhibited different peroxidase activities with different H-donors, different sensitivities to cyanide and different abilities to catalyze oxidation of indoleacetic acid.

The combined effects of heat treatment and antioxidant addition on residual peroxidase activity and isoenzyme patterns of green peas were compared with heat treatment alone. The changes of pea peroxidase isoenzyme patterns during heat treatment of crude extracts with and without antioxidants were observed by analytical thin-layer isoelectric focusing (pH 3·5–9·5). The determination of peroxidase activities in the heat-treated samples was in agreement with an overall decrease in the number of isoenzymes detected by specific staining of the polyacrylamide gels. The antioxidants during heat treatment decreased the apparent number of peroxidase isoenzymes as well as the residual peroxidase activity. The antioxidants, TBHQ, BHA, BHT, and α-tocopherol were tested at concentrations ranging from 4 × 10 −6 , m to 1 × 10 −2 , m .

SUMMARY— The activity of the enzyme lipoxidase and the concentrations of free and lipid-bound fatty acids in different parts of green peas were determined. The extractable enzyme was found mainly in the cotyledon, where its concentration was also highest. The concentration of the enzyme was somewhat higher in the inner than in the outer part of the cotyledon. Both free and bound fatty acids were found in all parts of the pea. The oxidation rate of linoleic acid, catalyzed by lipoxidase, was found independent of oxygen partial pressures above about 20 mm Hg. The respiratory rates of intact and damaged green peas were determined. Based upon these data and on plausible diffusion coefficients, an attempt was made to calculate the oxygen conditions in green peas.

The effects of heat and radiation on thiamine stability are being studied both singly and in combination. Heat, γ-radiation and a combination of them were applied to a model system consisting of 2 × 10-5 M thiamine hydrochloride in 0.01N HC1 (pH=2.5), and their effects are reported. The effects of these two agents on thiamine in two food matrices, concentrated orange juice and green peas, are also reported. Heat was not found to have a significant effect on thiamine in the model system at temperatures up to 120°C for up to 60 min of treatment. A small, but significant heat effect was found in the two foods. The retention of thiamine in the model system and in the two foods decreased exponentially as the radiation dose increased. The degradation of thiamine by γ-radiation in both foods was a factor of 10 less than that observed in the model system. A small, but significant synergistic effect was found when samples of the model system were heated at 120°C for one hour 24 h after irradiation.

Samples of Brussels sprouts, lettuce, green peas and French beans, potatoes and strawberries from commercial crops that had been treated with demeton-methyl, oxydemeton-methyl, dimethoate and/or formothion were analysed at the time of harvest. 168 of 191 samples (88%) contained residues of these pesticides not exceeding 0.2 ppm; the residues in the remainder did not exceed 0.8 ppm.

The effect of heat treatment at100°, 110°, and130°C with water and at 105°and 150°without water on the nutritive values of the proteins of kidney beans, green peas, andpeanuts was studied by measuring the digestibility and the liberated amounts of methionine, cystine, and lysine, as the nutritive limiting factors, after the digestion with pancreatine.The results were as follows:1) On the green pea-and peanut proteins, the highest digestibility, was shown inthe case of the raw materials, and this was followed by the materials heated at 130°Cwith water. Meanwhile, on the kidney bea, ns, the reverse was shown.The materialsheated at 150°C without water showed the lowest digestibility.2) The materials heated at 130° and110°C with water showed the highest liberationof methionine and cystine.3) On the liberation of lysine, the highest value was shown by the raw materials and the lowest by the materials heated at 150°C without water.

Sulphite oxidation by mitochondria prepared from green pea epicotyls had a higher Km than did the sulphite oxidation of mitochondria prepared from etiolated pea epicotyls. Mitochondrial sulphite oxidation from green and etiolated tissues was inhibited by cyanide but not by azide, rotenone, antimycin A or oligomycin. Mitochondria from green and etiolated tissues were able to oxidize glyoxal-bisulphite, but not as effectively as sulphite.

It is difficult to know at the present time how near to the actual intake an estimate of the vitamin B 1 content of any diet is likely to be, owing to the natural variability in the chemical composition of food materials (which is known to be very wide in case of the vitamins), the comparatively small numbers of assays of vitamin B 1 that have been done under identical conditions on any given food and the large number of foods for which quantitative data are lacking. Furthermore, there is increasing evidence that the loss of this vitamin in the preparation of food may be great. Munsell and Kifer 1 found a 50 per cent loss in cooking broccoli; Funnell, 2 a 25 per cent loss in cooking green peas only fifteen minutes, and Rose, Vahlteich, Funnell and MacLeod, 3 a 40 per cent loss in the steaming and toasting