The nitrate and nitrite contents of 34 vegetables, fresh and processed, as available at retail markets are reported. Samples included 17 fresh, 23 frozen, and 14 canned vegetables. Nitrate values in general were in the ranges expected from literature values. The nitrite values for vegetables available in the market, many reported here for the first time, are reassuringly low. Ranges found were 0.2-6.0 ppm of nitrite for fresh, 0.4-6.1 for frozen, and 0.2-0.7 for canned vegetables. The tenfold higher nitrite values reported by Richardson in 1907, and still cited, are not confirmed for vegetables produced and processed under today's conditions.

The use of anion-exchange resins for removal of acids from potato starch factory waste-water (after prior removal of proteins and amino acids) was studied. Over 99% of the acids were removed by the process. Data are given on the effect of influent temperature and flow-rate on column efficiency during the acid adsorption step. Data are also given on methods of increasing the concentration of acids in the eluate by increasing the alkalinity of the eluting agent or by recycling the eluate. Possible uses for the eluate are discussed.

No abstract

The variability in amine concentration among pieces of pork belly can be seen by comparing the fresh bellies obtained from the two processors. The amines present are the end products of tissue or bacterial metabolism and may reflect the history (pre-and postslaughter treatment) of the belly. However, since no pattern is evident, i.e. no belly or treated product contains a higher concentration of all the amines tested, it appears that the variability is random and differences are not due to either the curing treatment or the cooking-smoking step. LITERATURE CITED

Problems associated with the secondary waste effluents from potato starch factories and the basic studies leading to a proposed ion-exchange process for the treatment of such wastes to decrease the biochemical oxygen demand (b.0.d.) by removal of protein and amino acids are discussed. The variables studied and the data needed for design of a process are reported.Five products are obtained: (i) a basic amino-acid mixture containing approximately 30% arginine, 8% lysine and 6 % histidine; (ii) an acidic and neutral amino compound mixture containing approximately 30 % asparagine ; (iii) potato protein; (iv) a fertiliser product having an n.p.k. of 12-0-22; and (v) a liquid fertiliser containing 8 % ammonium sulphate.By the removal of these constituents the b.0.d. is decreased approximately 60 %.