Green vegetable material

Males initiate nest construction in early April, and are aided subsequently by females. Nests consist of bulky masses of dried grasses of the previous year s growth. Woven into the matrix of dried grasses are bits of fresh green plant material. Bits of fresh vegetation are added continually to the nests until the eggs hatch, and then the behavior falls off dramatically. 

Facilitating the fermentation in cases where the raw material must be subjected to a heat treatment prior to fermentation. This could for example be necessary to inactivate enzymes causing discolouration or aroma deviations (e.g. chlorophyUase in green vegetables), to destroy or inactivate plant origin toxins (e.g. phasin in beans) or to influence the texture of the vegetable (e.g. beetroot, carrots). 

Representative values for foodstufife, expressed as mg. per 100 gm. fresh material are meat, 65-80 milk, 43 eggs, 185 fish, 125 liver, brain, kidney, 110-160 cereals, 5-30 potatoes, 3-4 green vegetables, 3-16 root vegetables, 10-TO fr ts, 0-3 nuts, 2-10. 

G. oil is a colorless to pale-yellow liquid with a typical, intense and diffusive leafy green odor that is reminiscent of pea-pods or green peppers with slight pine-like woody undertones. The resinoid is a semiliquid, amber-colored material that possesses the same green vegetable-like notes as the oil but with a more rich, balsamic, woody-resinous quality. 

In conclusion, the yellow contamination appears to be a mixture of materials, their infrared spectra suggesting that they are primarily a vegetable oil and pullulan, with possibly a surfactant and maybe an inorganic pigment also being present. The green residue is consistent with a saturated aliphatic hydrocarbon, such as a processing aid or an oil. 

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