bluuebunny/crossref_metadata_2025 huggingface dataset:
Oil and protein analysis of whole rapeseed kernels by near infrared reflectance spectroscopy
Authors: Tkachuk R.
Published: July 2007

Oil, protein, chlorophyll and glucosinolate content were analyzed in whole rapeseed kernels by use of a near infrared reflectance technique. Oil and protein content could be estimated with high correlation and good accuracy when predicted results for 89 samples were compared to standard laboratory results. For oil, a multiple correlation coefficient (R) of 0.954 and a standard error of estimate (Sy) value of 0.83 were obtained when reflectance was measured at eight wavelengths. For protein, R = 0.964 and Sy = 0.88 were obtained when reflectance was measured at six wavelengths. Significantly lower correlations were obtained for prediction of chlorophyll (R = 0.506) and glucosinolate (R = 0.707) content, and presently near infrared data cannot be used to measure these two constituents. For the prediction of oil and protein, the levels of accuracy obtained are sufficient for many analytical purposes, and if needed, the accuracy can be improved by repeated measurements. The method is rapid, involves no sample preparation, and leaves intact, viable seed available for other purposes.
Changes in fatty acids during maturation of Coriandrum sativum seeds
Authors: Lakshminarayana1 G. , Rao K. V. S. A. , Devi K. Sita , Kaimal T. N. B.
Published: July 2007

Changes in fatty acids were studied during maturation ofCoriandrum sativumseeds. The seeds matured in 50 days after flowering. Lipid synthesis proceeded at a steady rate up to 40 days after flowering. Reductive ozonolysis of the monoenes followed by gas liquid Chromatographic analysis of the aldehydic fragments as dioxolanes of 1,3‐propanediol was employed to estimate petroselenate (octadeca‐cis‐6‐enoate) in the presence of oleate (octadeca‐cis‐9‐enoate). Petroselenic acid was the major fatty acid at all stages.
Rapid determination of free fatty acids in vegetable oils by gas liquid chromatography
Authors: Williams M. G. , Macgee J.
Published: July 2007

Determination of the free fatty acids in small quantities of vegetable oil is accomplished by gas liquid chromatography. The free fatty acids are isolated from a hexane solution of the vegetable oil into an aqueous solution of trimethylphenylammonium hydroxide (TMPH). Due to the alkalinity of TMPH, the free fatty acids readily partition into this aqueous phase. Injection of the free fatty acid‐TMPH salts into a gas chromatograph results in pyrolytic methylation of the free fatty acid salts—yielding the methyl esters. Excellent results were obtained when this new procedure was used on neutral lipid oils containing known amounts of free fatty acids and compared with the results obtained by a modified BF3/MeOH esterification procedure. When compared to the AOCS titration procedure, this new procedure gave comparable results. This new procedure has advantages over the AOCS procedure: it is more sensitive and gives quantitative results for individual free fatty acids. This new procedure also has several advantages over the modified BF3/MeOH esterification procedure: it is easily and more rapidly performed, there is no deposition of glyceride on the column when the sample is injected, and because there is quantitative recovery, the new procedure is more sensitive and can be used on oils with a low weight percentage of free fatty acids.
Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
Authors: Augustin M. A. , Berry S. K.
Published: July 2007

The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in retarding the deterioration of RBD palm olein during static heating (180 C) and frying operations was assessed by determining the peroxide, anisidine, acid and iodine values; absorbances at 232 and 268 nm; and the fatty acid composition of the oil. During static heating of the oil, BHA was found to be a more effective antioxidant than BHT whereas, during intermittent frying of potato chips, both the antioxidants were relatively ineffective in retarding the deterioration of the oil. The loss of BHT from the oil during static heating exceeded that of BHA. On the other hand, when potato chips were fried in the oil periodically, a higher loss of BHA was observed.
Optimization of industrial vegetable oil hydrogenators
Authors: Moharir A. S. , Bhatia S. , Saraf D. N.
Published: July 2007

A method to optimize the operation of industrial vegetable oil hydrogenators is proposed. The hydrogenation data from an operating plant are used to fit a simple mathematical model which is then used to select values for temperature and hydrogen pressure such that a desired product is obtained in minimum hydrogenation time, Methodology is suggested whereby any nonoptimal operation can be changed to optimal operation in a few trials.
Effect of heat on triglycerides of corn oil
Authors: Sahasrabudhe M. R. , Farn I. G.
Published: July 2007

Results of a study on the effect of heating corn oil in air to a 200C temp are reported. Heated oil was separated on a silicic acid column into 8 fractions. The first four fractions, constituting about 62% original oil, were found to be unchanged triglycerides. The remaining 4 fractions constituted polymeric and degraded products of high molecular wt. Percentage losses from the respective positions in the oleo‐ and linoleoglyceride fractions suggest that fatty acids in primary positions are slightly more susceptible to heat than those in the 2‐position. Assuming a 1,3‐random 2‐random distribution, triglyceride fraction in the heated oil contained 6.7% trilinolein as compared to 17.7% in fresh oil. Evidence is presented which shows presence of branching in short chain unsaturated acids and of hydroxy acids in the saponified polymeric fractions.
Fatty acid composition of rice lipids by gas‐liquid chromatography
Authors: Lugay J. C. , Juliano B. O.
Published: July 2007

Gas‐liquid Chromatographic analysis of the methyl ester of lipids of four rice varieties showed that bran lipids had significantly higher mean contents of linoleic and linolenic acids, but lower contents of myristic, palmitic, palmitoleic, and stearic acids than milled rice lipids. Nine fatty acids were detected. The principal components were oleic, linoleic, and palmitic, which also was confirmed by thin‐layer chromatography of the esters.
Search for new industrial oils, IX.Cuphea, a versatile source of fatty acids
Authors: Miller R. W. , Earle F. R. , Wolff I. A. , Jones Q.
Published: July 2007

Seed oils from five species ofCuphea show three distinct patterns of fatty acid composition.C. hookeriana andC. painteri oils contain ca. 70% caprylic acid,C. ignea and C.llavea oils have over 80% capric acid, andC. carthagenensis oil contains 57% lauric and 18% capric acids.
Determination of double bond position in unsaturated triglycerides by analysis of the oxidation products by gas liquid chromatography
Authors: Tulloch A. P. , Craig B. M.
Published: July 2007

Oleic, linoleic, and linolenic esters and olive, sunflower, linseed, rapeseed, hydrogenated rape‐seed, and coriander oils have been oxidized by the permanganate‐periodate reagent. The relative amounts of the dibasic acids and of the mono‐basic acids produced were determined by gas liquid chromatography (GLC). These results were used in combination with the compositions of the oils, also found by GLC, to calculate the positions of the double bonds in the unsaturated fatty acids of the oils. Evidence for the presence of small amounts of 11‐octadecenoic acid and other unusual isomers was obtained.
Thermal decomposition of dimethyllaurylamine oxide
Authors: Shulman G. P. , Link W. E.
Published: July 2007

The principal reaction during thermal decom‐position of dimethyllaurylamine oxide is deoxy‐genation to dimethyllaurylamine; 1‐dodecene is also formed. The rates of amine oxide decomposi‐tion have been determined in the range of 80‐100C. Interpretation of the kinetic data shows that deoxygenation is a primary decomposition process. Comparison of the energy and entropy of activation for olefin formation (36.3 kcal, 12.4 e.u.) and amine formation (20.6 kcal, ‐30.8 e.u.) shows that these are competing processes with different transition states.
Textile Finishes
Authors: Tesoro Giullana C.
Published: July 2007

The dynamic course of textile technology in the last two decades has brought to the market‐place fabrics manufactured from many fibers and combinations of fibers as well as fabrics chemically treated or “finished” to acquire spe‐cific functional properties and maintain them through multiple washing‐cycles. The most im‐portant classes of durable textile finishes are reviewed with reference to the chemical types, to the functions performed by the finish, and to the fabric substrates on which finish is generally used.

Some of the problems associated with the wash‐ing of chemically treated fabrics are discussed, including impairment of fabric appearance or strength and impairment of performance through gradual removal of the finish. These problems can be minimized by adequate quality‐control programs in the textile industry, but truly optimum behavior of fabrics in washing would also require coordinated efforts on the part of those who manufacture consumer products and the cooperation of consumers as well.
Factors affecting the performance and appearance of laundered synthetic fabrics
Authors: Hunter Robert T.
Published: July 2007

Published work done on a group of selected natural and synthetic fabrics is reviewed. This work shows that, when laboratory‐controlled practical washing and home laundering are com‐pared, good correlation can be obtained although washing in the home was generally poorer than in the laboratory. Large losses in reflectance oc‐cur on certain fabrics in some families in the home‐laundry study. Polyester‐containing fabrics tend to gray by redeposition more than other fabrics investigated. The new permanent‐press fabrics seem more susceptible to redeposition than their untreated substrates, from which they are derived. A systematic screening of factors af‐fecting the performance of these fabrics in the laundry indicates that detergent under‐usage is a major factor for the failure of polyesters to perform as well as cotton. Laboratory‐scale deter‐gency and redeposition studies agree with the practical experiments. Further work on the relation of chromatic changes on this same group of fabrics is also re‐ported. The blue‐yellow scale was found to be extremely important in its effect on ultimate visual preference of the fabrics in this study. A unit change in apparent yellowness was found to be more than four times as important as a unit change in grayness in determining visual preferences. It was also shown that fabrics of a yellow hue were subjectively unsatisfactory to a panel of judges whereas fabrics with a blue‐white hue caused by brighteners tended to be acceptable irrespective of their grayness within reasonable limits. Thus optical brightener effects, or lack of them, appear to be the single most important detergent‐related factor in determining the laun‐dered appearance of these fabrics.
Chromatographic determination of neutrals in tall oil fatty acids, gum and wood rosin
Authors: Moseley P. B. , Stanley J. B.
Published: July 2007

A simple analytical method for the determina‐tion of the neutrals (nonacidics) in tall oil fatty acids, gum and wood rosin has been developed. The method is based on the use of Chromatogra‐phic techniques for the separation of the acidic from the nonacidic fraction by using alumina as the adsorbent and acetone as the solvent. Data are presented which show good agreement between a calculated theoretical nonacidic content and the amount actually found by the chromatographie procedure as well as the standard AOCS procedure for unsaponifiables.
Carbonyls in oxidizing fat: XII. The isolation of free aldehydes from autoxidized triolein, trilinolein and trilinolenin
Authors: Ellis Rex , Gaddis A. M. , Currie G. T. , Powell S. L.
Published: July 2007

Methods of aldehyde isolation have been com‐pared in the separation of free aldehydes from autoxidizing triglycerides of pure unsaturated fatty acids. Vacuum distillation was the mildest method of aldehyde isolation. Amounts of decomposed monocarbonyl precursors were directly related to acidity of extraction conditions. Analysis of autoxidizing trilinolenin showed, after attainment of an early maximum, a decrease in monocarbonyl values from vacuum distillation and Girard T reagent methods. Known aldehydes isolated by the acid celite methods increased progressively. These results were considered to be due to a decline in monomeric hydroperoxides as related to free aldehydes, and decomposition of not only monomeric peroxides but also polymers by the acid celite methods. Amounts of decomposed monocarbonyl precursors (broken down) were directly related to acidity of extraction conditions. Analysis of autoxidizing trilinolenin showed a decrease in monocarbonyl values from vacuum distillation and Girard T reagent values and an increase in these values with (those of) the acid celite reaction methods. This was considered to be due to a decline in monomeric hydroperoxides and decomposition of polymers by the acid celite methods. Studies with autoxidizing lard demonstrated several factors having a strong influence on the amount of aldehydes isolated by the phosphoric acid celite reaction method. Passage through the column decreased hydroperoxide values 10−15%. Amount of monocarbonyl compounds was directly related to the time of exposure on the column. The yield of aldehydes decreased with increase in the amount of oxidized material applied to the 2,4‐dinitrophenylhydrazine reaction column.
Protein soil defoaming in machine dishwashers
Authors: Schmolka Irving R. , Kaneko Thomas M.
Published: July 2007

The machine washing of dishes that are heavily loaded with proteinaceous soil has been a problem facing consumers and the surfactant industry alike for many years. The rapid growth in the machine dishwasher market and the trend toward the use of lower water temperatures have tended to aggravate the resulting foaming problem for both the household and the industrial consumer of machine dishwashing detergents. Although many surfactants have been recommended for use in defoaming protein soils, no one product which satisfactorily defoams protein soils over a temperature range of 100−160F has been available. A systematic study undertaken with the primary objective of defoaming egg and milk soils in machine dishwashers over wide temperature ranges has now led to the development of an effective protein soil defoaming system. This consists of monostearyl ester of phosphoric acid blended with special nonionic surfactants, in a mixture of alkaline builders, and provides excellent control of protein foam from 100−160F. Studies have been undertaken to show the effects of variations in monoalkyl ester concentration, types of surfactant, soil load, water temperature, water hardness and builder systems.
The plasticizing characteristics of some fatty acid morpholides and morpholide‐hydrocarbon extender blends
Authors: Magne Frank C. , Mod Robert R. , Skau Evald L.
Published: July 2007

The preparation and plasticizing characteristics in poly (vinyl chloride‐vinyl acetate) copolymer resin of 14 morpholides of unsubstituted and substituted C18 fatty acids are reported, as well as the plasticizing performance of blends of the morpliolide of hydrogenated cottonseed acids with such hydrocarbon extenders as Conoco H‐35, Amoco BN‐1, and Monsanto HB‐20 and 40. Up to 50% of some of these extenders can be blended with the morpholide of hydrogenated cottonseed acids without loss of compatibility. Economics excepted, such blends are of questionable merit with respect to performance. Although substituent groups such as oxirane, benzyl, and carbonyl improve the compatibility, volatility, and soapy water extractability characteristics of the fatty acid morpholide plasticizers, they are almost invariably detrimental to low‐temperature performance and efficiency. The dimorpholides of the dimer acids exhibit no measurable volatility loss in plasticized stock and mixtures with a monomeric morpholide exhibit unusually low volatility losses. Ternary composition‐compatibility diagrams are described for two systems involving the morpholides of linoleic, epoxyoctadecenoic, and palmitic acid in one instance and oleic, dimer, and palmitic acid in the other. These diagrams delineate the fatty acyl compositional limitations consonant with compatibility of these two sys‐tems in poly (vinyl chloride‐vinyl acetate) copolymer.
Reactions of fatty acid chlorides: II. Synthesis of monohydrazides or dihydrazides by acylation of hydrazine hydrate with saturated fatty acid chlorides
Authors: Sonntag Norman O. V.
Published: July 2007

The acylation of hydrazine hydrate with a series of saturated fatty acid chlorides containing from eight to 18 carbon atoms was studied under a variety of conditions in order to obtain the desirable fatty acid monohydrazides. Optimum yields were obtained (ranging from 31.5% to 75% as the series ascended from C‐8 to C‐18) for the even‐numbered monohydrazide members through the use of a large excess of hydrazine hydrate in several organic solvents. Diethyl ether was found to be suitable if the acid chloride is dissolved in it and added slowly to a cold mixture of hydrazine hydrate in ether. The Schotten‐Baumann technique was found suitable for the preparation of the symmetrically substituted fatty acid dihydrazides in better than 82% yields when one mole of hydrazine hydrate was acylated with two of acid chlorides. Physical and chemical properties of both series of fatty nitrogen derivatives are briefly treated. Stearic monohydrazide was condensed with acetonylacetone to give a substituted pyrrole. An unsymmetrical dihydrazide was prepared by the acylation of myristic monohydrazide with lauroyl chloride. Stearic dimethylhydrazide was prepared by the acylation of dimethylhydrazine with stearoyl chloride. Two quaternizations of this product were carried out.
Aflatoxins in hull and meats of cottonseed
Authors: McMeans J. L. , Ashworth L. J. , Pons W. A.
Published: July 2007

We have found that when aflatoxins are a contaminant of cottonseed, they may be distributed both in the hulls and in the meats. The concentrations in hulls and meats do not appear to be correlated. Aflatoxins were found in hulls and not in meats of some seed samples, and the reverse situation also was observed. The amounts of toxins were generally much greater in meats, which contained up to 10,200 ppb, than in hulls, which contained up to 390 ppb aflatoxins. Hulls as well as meats fromAspergillus flavus‐damaged seed represent a potential source of aflatoxin contamination, and both should be analyzed in order to accurately assess the total aflatoxins in seeds.
Hydrogenation of fatty acids
Authors: Hastert R. C.
Published: July 2007

Catalytic hydrogenation is a vital process for both the edible fats and oil and the industrial fatty chemical industries. The similarities and differences between the fat and oil and fatty acid hydrogenations in equipment, processing conditions, and catalysts employed are of some importance since both are used in the various operations. Generally, the catalytic hydrogenation of fatty acids is carried out in corrosion‐resistant equipment (316SS), whereas for fats and oils while 316SS is desirable, 304SS or even black iron surffice. The speed of hydrogenation varies radically with the content of impurities in both fat and oil and fatty acid feedstocks. Especially detrimental for both hydrogenations are soap and sulfur contaminants, proteinaceous materials left in the oils from poor refining, etc. Fatty acids from vegetable oil soapstocks are especially difficult to hydrogenate. Soybean‐acidulated soapstock must usually be double‐distilled for good results; cottonseed soapstocks frequently triple‐distilled in order that they can be hydrogenated below iodine values of 1. Fatty acid hydrogenation effectiveness is measured by achieveing a low iodine value as fast and as economically as possible. Variables that influence hydrogenation effectiveness are reactor design, hydrogen purity, feedstock quality, catalyst activity and operating conditions.
Materials of construction in the fatty acid industry
Authors: Rice E. E.
Published: July 2007

The basic material of construction for the tankage and reactors that are used in the fatty chemical industry is one or another variant of the 300 series stainless steels. The use of these alloys essentially eliminates the possibility of iron and other metal contaminations which may either degrade the product or catalyze undesirable oxidation and other side reactions. With certain exceptions, it has been found that Type 304 stainless steel may be used in fatty chemical processing at temperatures up to 150 C and Type 316 stainless steel for tanks and vessels designed for use above that temperature. Where welding is involved in the fabrication of equipment designed for high temperature usage, it has been found necessary to use either a special low carbon stainless steel or an alloy which contains an extra ingredient that will inhibit carbide precipitation in the weld area since such precipitation usually results in a point of corrosion and ultimate failure. in the fabrication of pressure vessels, it is normal practice to use carbon steel plates of suitable thickness that have a minimal amount of the desired alloy bonded to the surface rather than fabricate of solid alloy. This not only reduces the cost of the vessel but adds greatly to the strength of the sheet since most high alloys lose tensile strength rapidly as temperatures are increased while carbon steel retains strength until very high temperatures are reached. In addition to the 300 series stainless steels, certain highly specialized alloys such as Inconel 825, Carpenter 20 Cb, or Monel are frequently used for extreme acid conditions. The lower cost of aluminum as compared to a high alloy makes it attractive for storage tanks but it can be used only when materials contain no moisture, since even traces of water accelerate the rate of corrosion and rapidly render the tank unusable. New materials on the scene are fiberglass‐polyester tankage and applied linings of the phenolic or the epon‐epoxy type. These materials do not have a wide application, but where their use is possible, it is a lower cost answer to the problem of iron contamination.
Synthetic fatty acids
Authors: Fineberg H.
Published: July 2007

Manufacture of fatty acids from petroleum and natural gas is a large industry worldwide and has important implications in the U.S. Eastern Europe produces an estimated 1.2 billion pounds by air oxidation of hydrocarbons compared to an estimated 956 million pounds of natural fatty acids from the U.S., in 1978 (exclusive of tall oil fatty acids). The enormous production of SFA's in Eastern European countries and in Russia is done by continuous air oxidation of fresh and recycled mixed aliphatic hydrocarbons. Since the products contain proportions of odd‐numbered straight chain acids, they have not been used edibly, but have been applied to the manufacture of industrial products such as soap, lubricants, plasticizers and the like. Another European approach (Liquichimica, Italy) for SFA is the caustic fusion (and oxidation) of branched chain alcohols produced by carbonylation and reduction of olefins. American potential technology is diversified but has not yet been translated to production scale, presumably because of the plentiful supply of natural fats and oils that is available.
Fat‐based dibasic acids
Authors: Kadesch R. G.
Published: July 2007

Aside from “dimer acids” (E.C. Leonard's paper), the best known fat‐based dibasic acids consist of eight product types of which only four are commercially important. These are described in detail in this paper: (a.) Azelaic acid produced from oleic acid by either chrome oxidation or ozonolysis of oleic acid also, “brassylic” acid from mixed 55% erucic‐containing crambe oil fatty acids. (b). Sebacic acid from castor oil or possibly dodecanedioic acid from lesquerolic acid by caustic fusion. (c) C‐21 Dibasic acid by Diels Alder reaction between isomerized TOFA and acrylic acid. (d.) C‐19 Dibasic acids (carboxystearic acids) from oleic acid by carboxylation. (e.) Mixed C‐11/C‐12 Dibasic acids by several routes. Both the alkali cleavage and gentle nitric acid oxidations of certain hydroxy fatty acids (e.g., 12‐hydroxystearic acid from hydrogenation of ricinoleic acid, etc.) can be used to afford mixed C‐11/C‐12 dibasic acids. (f.) Dibasic acid mixtures by nitric acid oxidations. Depending upon conditions, both saturated and unsaturated fatty acids are oxidized to a heterogeneous mixture of mono‐ and dibasic acids by oxidation with nitric acid.
Effect of experimental factors on the prooxidant behavior of α‐tocopherol
Authors: Cillard J. , Cillard P. , Cormier M.
Published: July 2007

We have investigated the effect of experimental factors on the prooxidant effect of α‐tocopherol during the autoxidation of linoleic acid. The prooxidant effect depended on two factors: the concentration of α‐tocopherol (≥ 5 x 10−3 mol α‐tocopherol/1 mol linoleic acid) and the solvent, an aqueous system in which the prooxidant effect occurred more easily. On the other hand, the prooxidant behavior of α‐tocopherol was unaffected by the type of surfactant used in water as well as by the presence of different salts. The initial content of hydroperoxides affected the intensity of the prooxidant effect which varied in an inverse ratio to the initial hydroperoxide level.
Detergentless water/oil microemulsions: IV. the ternary pseudo‐phase diagram for and properties of the system toluene/2‐propanol/water
Authors: Lund G. , Holt S. L.
Published: July 2007

The ternary‐pseudo phase diagram for toluene, water and 2‐propanol has been constructed from conductivity measurements. Several structured regions have been identified and region boundaries confirmed by carbon‐13 nuclear magnetic resonance spectroscopy. Prominent among the structured pseudo‐phases is a region of water dispersed microemulsions. Preliminary light scattering data suggest a droplet diameter of 50–300 Å.
A determination of the apparent molar absorption coefficients of the cobalt thiocyanate complexes of nonylphenol ethylene oxide adducts
Authors: Crabb Norman T. , Persinger Harry E.
Published: July 2007

Cobalt thiocyanate is used as a colorimetric reagent to determine traces of polyoxyethylene nonionic surfactants. It has been established that when there is an insufficient number of oxide units per hydrophobe the color intensity is markedly diminished, and with smaller numbers of oxide units the color fails to form altogether. the exact number of oxide units at which the colorimetric procedure fails has not been established previously, due to the unavailability of the pure individual ethylene oxide adducts.

The individual ethylene oxide adducts of high purity were obtained by liquid chromatography on silica gel. The mixed solvent used was originally developed for thin‐layer chromatography and was applied without change to column chromatography. The composition of the separated isomers has been determined by infrared, ultraviolet, nuclear magnetic resonance, and mass spectroscopy.

The apparent molar absorption coefficients have been obtained for the individual cobalt thiocyanate complexes both in benzene and chlorform. For the low molecular weight adducts studied, the efficiency of color development and extraction into the organic phase has been found to be dependent on the concentration of the cobalt thiocyanate reagent. A saturated aqueous solution of cobalt thiocyanate was found to be preferable and benzene was found to be a more reliable extractant than chloroform.

The apparent molar absorption coefficients do not vary linearly with chain length at low molecular weights and the minimum number of ethylene oxide units that will form an extractable color with the saturated reagent was found to be 3.
Cyclic fatty acids: Separation from straight‐chain fatty acids by urea adducting
Authors: Eisenhauer R. A. , Beal R. E.
Published: July 2007

A mixture containing 37% cyclic and 63% straight‐chain fatty acids, made by high‐temperature treatment of linseed oil fatty acids with alkali, was separated by the urea adduct method to give unsaturated cyclic fatty acids (nonadduct) in 95% purity and 90–95% yeild. Previous reports from this Laboratory describe a process for separating cyclic fatty acids from stearic acid by hydrogenation followed by crystallization at −40C. The urea adduct method avoids hydrogenation and low‐temperature crystallization, and furthermore, unsaturated cyclic and unsaturated straight‐chain products can be recovered as individual fractions. Then, by readducting the unsaturated straight‐chain fatty acid fraction, the small amounts of palmitic and stearic acids are removed leaving an unsaturated fraction containing oleic, nonconjugated and conjugated linoleic and some unsaturated cyclic fatty acids.
Chemical reactions involved in the deep fat frying of foods: V. Identification of nonacidic volatile decomposition products of hydrogenated cottonseed oil
Authors: Reddy B. R. , Yasuda Kosaku , Krishnamurthy R. G. , Chang S. S.
Published: July 2007

The nonacidic volatile decomposition products (VDP) produced by a deodorized hydrogenated cottonseed oil maintained at 185C with periodic frying of moist cotton balls and with periodic addition of fresh fat to replenish the fat lost due to evaporation, decomposition, and adsorption by the cotton balls were collected, fractionated and characterized. A total, of 61 compounds were identified. They consisted of 17 hydrocarbons, eight alcohols, two esters, three lactones, 22 aldehydes, seven ketones, and two aromatic compounds.
Process control concepts
Authors: Lynn Ralston Edward
Published: July 2007

Many technical phrases are used rather loosely today when the interplay between computers and processes is discussed. These phrases are defined and their intended meaning is made clear by examples. Described are the philosophy behind the use of computer control over a generalized process, the levels of sophistication in applying computer control, and the characteristics which make a process suitable for computer control. Several examples are given in detail to show the various ways in which justification for computer control has been established.
Transfer hydrogenation and transfer hydrogenolysis: XII. Selective hydrogenation of fatty acid methyl esters by various hydrogen donors
Authors: Tagawa T. , Nishiguchi T. , Fukuzumi K.
Published: July 2007

The selective hydrogenation of methyl linoleate was studied using various organic compounds as hydrogen sources in the presence of homogeneous and metallic palladium catalysts. Complete selectivity to monoenes and relatively little formation of isolatedtrans double bonds were realized by the hydrogen transfer from L‐ascorbic acid at 47% conversion of starting material to hydrogenation products. The hydrogenation bytrans‐1,2‐cyclohexanediol catalyzed by RuH2(PPh3)4 also showed rather high selectivity tocis‐monoenes. In the reaction catalyzed by RuH2(PPh3)4, also showed rather high selectivity tocis‐monoenes. In the reaction catalyzed by RuH2(PPh3)4, the presence of these hydroxy compounds increased the isomerization of methyl elaidate tocis‐monoenes.
Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants
Authors: Mounts T. L. , Warner K. A. , List G. R. , Fredrich J. P. , Koritala S.
Published: July 2007

Flavor and oxidative stabilities were studied by organoleptic evaluation and chemical analysis of three different samples of soybean oil: unhydrogented (I); hydrogenated with nickel catalyst (II); and hydrogenated with copper‐chromium catalyst (III). Analyses for these oils were: I II III iodine Value 138 109 113 Linolenate, % 8.3 3.3 0.4 Each oil was deodorized with the addition of either citric acid alone or citric acid plus BHA and BHT antioxidants. Addition of antioxidants did not improve the flavor stabilities of the oils in accelerated storage tests but did improve the flavor stabilities of II and III in light exposure tests. All three oils that received the same additive treatment had equivalent flavor stability in both accelerated storage and light exposure tests. However, both hydrogenation and antioxidant treatment improved oxidative stability as measured by the Active Oxygen Method. There was good correlation between flavor score and the logarithm of the peroxide value determined at the time of tasting.
Tocopherols of oil palm leaf1
Authors: Kato A. , Yamaoka M. , Gapor Ab. , Berger K. G.
Published: July 2007

Tocopherols of oil palm leaves were determined by high perfor‐mance liquid chomatography. Each tocopherol was identified by a combination of gas chromatography‐mass spectrometry and thin layer chromatography. The extracts of the leaves contained α‐ tocopherol (11,229‐14,805 μg/g) and β‐tocopherol (30‐44 μg/g). Tocopherol composition and content of the leaves was compared to those of oil palm fruits.
Two new stable polybrominated salicylanilides for antibacterial use in soap and detergent products
Authors: Molnar N. M. , Baron Seymour
Published: July 2007

The versatility of two brominated salicylanilides as antiseptic agents and germicides in soap and detergent products for use on skin, hair, hard sur‐faces and in fabrics is discussed. Both preparations show stability at elevated temp and pressure and compatibility with many surfactant vehicles. They are free of primary irritation and sensitization, including sunlight‐induced irritation. A mixture of di‐ and tribromosalicylanilide is currently being used in toilet bars, shampoos, laundry products, disinfectant sprays and multi‐purpose disinfectant products. The substantivity to fabrics is further characterized by stability to heat and hydrolysis by alkalinity. Essentially pure 3,4艂,5 tribromosalicylanilide is resistant to discoloration, making it particularly suitable for use in white and pastel colored toilet bars. It has excellent substantivity to skin and provides long‐lasting action against odor‐causing and pathogenic bacteria.
Lipid‐protein interactions
Authors: Therriault D. G. , Taylor J. F.
Published: July 2007

Interaction of human serum albumin with phosphatidylserine was studied by turbidimetric methods. It was found that human serum albu‐min will bind phosphatidylserine. Analysis by the law of mass action for multiple equilibria has led to the conclusion that human serum albumin possesses a heterogeneity of binding sites for phos‐phatidylserine. The max number of sites and the respective affinity constants were calculated to be : K1 = 2.0 × 105, n1 = 2; K2 = 1.3 × 103, n2 = 30
Fatty acid components of fried foods and fats used for frying
Authors: Kilgore Lois T. , Luker W. D.
Published: July 2007

Oxidation of fat is accelerated at temp as high as those used for frying. The extent of this oxida‐tion has been studied by frying two kinds of foods (chicken or potatoes) in cottonseed oil and in lard. Fat samples, taken prior to use and follow‐ing 5 and 10 hr of frying (both for chicken and potatoes) were esterified. Subsequent quantita‐tive assays of methyl esters by gas chromatogra‐phy showed that the linoleic acid content had decreased from 57‐49% after cottonseed oil had been used 10 hr for frying. This decrease was present regardless of whether chicken or potatoes were fried. There was no change in the linoleic acid content of lard after chicken was fried, but a decrease from 11.3‐5.8% was noted when pota‐toes were fried for 10 hr.

The fatty acid content of the fat extracted from the potatoes and the fat used to fry them, was the same when sampled at 5 hr. However, at the end of the 10‐hr frying period, fat ex‐tracted from the potatoes had a lower linoleic acid content than fat used to fry them. Results were the same for both cottonseed oil and lard. Fatty acid components of the fat extracted from the chicken seemed to be affected as much by the fatty acid composition of the chicken itself as by fat used for frying. Whether the chicken was cooked in fat used 5 or 10 hr made little differ‐ence.
Physical properties of fatty acid methyl esters. III dispersion
Authors: Gouw T. H. , Vlugter J. C.
Published: July 2007

The dispersion and the molar dispersions, ac‐cording to Lorentz‐Lorenz and to Gladstone‐Dale, are presented at 20C and at 40C for the saturated fatty acid methyl esters from acetate to nonadeca‐noate and for methyl oleate, linoleate, linolenate, and erucate. Regression equations for these two additive properties have been computed for the saturated series. The limiting dispersion is com‐puted for the Gladstone‐Dale specific dispersion.
5,11,14舒Eicosatrienoic acid in podocarpus nagi seed oil
Authors: Takagi Toru
Published: July 2007

Eicosatrienoic acid, the unique constituent acid ofPodocarpus nagi seed oil is characterized as all‐cis‐5,ll,14‐eicosatrienoic acid. Bicosadienoic acid found in the same oil is shown to becis,cis‐11,14‐eicosadienoic acid.
Stability of low linolenic acid canola oil to frying temperatures
Authors: Eskin N. A. M. , Vaisey‐Genser M. , Durance‐Todd S. , Przybylski R.
Published: July 2007

The effect of heating on the oxidation of low (1.6%) linolenic acid canola oil (C18∶3) at frying temperature (185 ±5°C) under nitrogen and air was examined and then compared to a laboratory deodorized (9.0%, C18∶3) and a commercially deodorized (8.5%, C18∶3) canola oil sample. A significantly lower development of oxidation was evident for the low C18:3 canola oil, based on the measurement of peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA), dienals and carbonyls. The greater stability of the low C18:3 canola oil was also reflected by a corresponding improvement in heated room odor intensity scores. Heating under nitrogen (rather than air) not only improved the odors but limited the oxidation in all oils. While the low C18:3 canola oil heated under nitrogen was acceptable in 94% of odor judgments the same oil heated in air was acceptable in only 44%. This suggests that even low levels of C18:3 may contribute to the development of the heated room odor phenomenon.
Changes in the tocopherol content of almond, pecan and macadamia kernels during storage
Authors: Fourie P. C. , Basson D. S.
Published: July 2007

The individual tocopherols present in almond, pecan and macadamia nuts were determined by HPLC. Changes in tocopherol content during 16‐months' storage at 30°C and 55% relative humidity were related to keeping quality. The large amount of total tocopherols, mainly α‐tocopherol, in almonds accounted for their good storage ability. Pecan nuts with less total tocopherols and mainly γ‐tocopherol became rancid after 4 months' storage and macadamia nuts, with practically no tocopherols, were rancid after 2 months' storage. Total tocopherol content decreased in all nuts during storage, possibly as a result of its inhibitory function during auto‐oxidation.
Application of a specificity ofMucor miehei lipase to concentrate docosahexaenoic acid (DHA)
Authors: Langholz Per , Andersen Peter , Forskov Torben , Schmidtsdorff Walther
Published: July 2007

Lipases catalyze the reesterification or hydrolysis of fats and oils and may show specificity towards certain fatty acids. An immobilized lipase from the fungusMucor miehei shows specificity towards docosahexaenoic acid (DHA) (DHA being a poor substrate), whether the DHA is used as a free fatty acid (FFA) as substrate in esterification with methanol, or fatty acid methyl ester (FAME) is used as a substrate for hydrolysis. The specificity of the lipase fromM. miehei may be applied to concentrate DHA originating from a marine oil in either the FAME or the FFA fraction, which can be separated.
The application of packed column gas chromatographic analysis to the determination oftrans unsaturation
Authors: Perkins E. G. , McCarthy T. P. , O’ Brien M. A. , Kummerow F. A.
Published: July 2007

Abstract and summary

A study of the separation of synthetic mixtures ofcis andtrans methyl octadecenoate with packed column gas chromatography indicated its usefulness for such analyses. Several margarines were analyzed by this method and the results compared with those obtained by the infrared spectroscopic method. Reasonable agreement between both methods was obtained, but the gas chromatographic determination yielded lower values (average 3.8%). The presence oftrans unsaturation was also shown in selected samples of human milk and blood lipids.
Effect of temperature on the separation of some Δ9‐cis‐trans isomers of methyl esters of fatty acids by open tubular gas chromatography
Authors: Hrivňák J. , Soják L. , Krupčík J. , Duchesne Y. P.
Published: July 2007

The influence of temperature on the gas chromatographic separation ofcis‐trans isomers of the methyl esters of some monounsaturated fatty acids was studied on capillary columns coated with Apiezon L, BDS and DEGS. As far as methyl oleate and methyl elaidate are concerned, the separation is better at lower temperatures on Apiezon L (180–210 C) and at higher temperatures on polyester phases (BDS, DEGS; 150–180 C). The influence of temperature on the separation ofcis‐trans isomers on the three stationary phases under study is explained by the higher values of δECL/δt forcis isomers. The variation of the equivalent carbon chain length with temperature can be used for the identification ofcis‐trans isomers in natural mixtures.
Extraction of lipids from cottonseed tissue: III. Cyclopropenoid fatty acids from glanded and glandless seed
Authors: Jacks T. J. , Hensarling T. P. , Yatsu L. Y. , Brown L. E.
Published: July 2007

Principal storage sites of cyclopropenoid fatty acids in glanded and glandless cottonseed tissues were investigated by measuring the content of cyclopropenoid fatty acids in lipids obtained by a cytoplasmic disruptive solvent (hexane‐acetone‐water) and a non‐disruptive solvent (hexane‐acetone). The content of cyclopropenoid fatty acids in lipid obtained by either solvent did not differ quantitatively, indicating that cyclopropenoid fatty acids are not stored preferentially in extraspherosomal cytoplasm. Since this observation was also made with glanded tissue, whose glands are thoroughly disrupted by hexane‐acetone‐water but not by hexane‐acetone, the lipoidal material of glands are also not rich in cyclopropenoid fatty acids. These observations indicate that oil‐rich spherosomes are the principal sites of cyclopropenoid fatty acids, as well as the reserve oil of cottonseed, and suggest that the greater content of cyclopropenoid fatty acids in lipid prepared by increased periods of solvent‐extraction is from release of binding to tissue components, rather than a thorough extraction of somewhat inaccessible (extraspherosomal) areas of tissue.
Development of a continuous process for enol esters of fatty acids
Authors: Craig J. C. , Kozempel M. F. , Sinnamon H. I. , Calhoun M. J. , Heiland W. K.
Published: July 2007

Abstract and Summary

A continuous process for the production of iso‐propenyl stearate from stearic acid and propyne was developed. The reaction proceeds at elevated pres‐sures and temperatures (∼550 psig and 400 F, respec‐tively) in about l0 min. A slower, second reaction produces stearic anhydride from the isopropenyl stearate. A recovery section was devised, wherein the liquid product stream is chilled, recovered as flakes, and extracted with a solvent, e.g. Skelly B. Reaction studies were scaled‐up from 10 to 40 lb feed/hr using triple pressed stearic acid and MAPP® gas (AIRCO, Inc., Montvale, NJ), a commercially available gas con‐taining a nominal 1/3 propyne, 1/3 propadiene, and 1/3 stabilizing, saturated hydrocarbons. The acid and propyne are reacted in the presence of zinc stearate in a continuous stirred tank reactor (CSTR). The reac‐tion is “finished” in a short tubular reactor. Data are presented on the effect of pressure, temperature, catalyst level, dwell in the reactors, and solvent ratio during extraction. The product is about 92% iso‐propenyl ester, contaminated with unconverted stearic acid and by‐product stearic anhydride.
Rapid enzymatic method for partial hydolysis of oilseed proteins for food uses
Authors: Sekul Antonio A. , Ory Robert L.
Published: July 2007

Abstract and Summary

Plant enzymes were used to obtain partially hy‐drolyzed oilseed proteins. Hydrolysis of oilseed pro‐teins under different conditions of type of enzyme, enzyme concentration, temperature, and reaction time was investigated to develop optimum conditions. Pilot plant‐produced defatted peanut flour treated with a 0.5% aqueous solution of papain at 45 C yielded a product that had 50% more soluble protein but with no increase in the microbial count of the original flour. Hydrolysis reached equilibrium in 10‐15 min. Because of the mild reaction conditions of the method, enzymatic hydrolysis offers major advan‐tages over nonenzymatic methods for modifying plant proteins for incorporation in specialty food products.
Lipid conversion factors for calculating fatty acid contents of foods
Authors: Weihrauch John L. , Posati Linda P. , Anderson Barbara A. , Exler Jacob
Published: July 2007

Abstract and Summary

The U.S. Department of Agriculture is searching the world literature published since 1960 for data on food lipids and their fatty acid composition. These data are being used to update and expand the national tables of food composition and to establish a computerized nutrient data bank. Customarily, investigators report fatty acid data in terms of weight percent of total methyl esters. For the benefit of users of nutrient tables, relative amounts of com‐ponent fatty acid esters should be converted to grams fatty acid (as free acid) per 100 grams food. For this purpose, conversion factors, defined as the weight of fatty acids in 1 gram of fat, were derived for various food products. Derivation of, and basis for, factors and their application are described for selected food products. Variables affecting factors are also dis‐cussed. Investigators should include, in reports on fatty acid composition of foods, information on total lipid content and on the fatty acid content of the lipid. The latter values are readily obtained by a saponification procedure, complete acid hydrolysis, or if desired, by lipid class analysis.
Vegetable protein and atherosclerosis
Authors: Kritchevsky David
Published: July 2007

A number of studies purport to demonstrate that animal protein (usually casein) is more cholesteremic and atherogenic than vegetable protein (usually soy protein). These findings are generally true, but the effect of any single dietary component may be influenced by any other one. Thus, when the carbohydrate is dextrose, casein is more cholesteremic in rabbits than is soy protein, but when the carbohydrate is raw potato starch, the two proteins are equivalent. Similarly, a casein‐cellulose diet is more cholesteremic and atherogenic for rabbits than is one containing soy protein and cellulose. Substitution of alfalfa for cellulose renders the two proteins virtually the same. In man, too, vegetable protein appears to be less cholesteremic than animal protein. The difference persists even in the face of saturated fat. In seeking a mechanism to explain the differences in atherogenicity, we have hypothesized that a high ratio of lysine to arginine may be important. The lysine/arginine ratio of casein is 2.0 and that of soy protein is 0.90. Addition of enough lysine to a soy protein diet to raise the lysine/arginine ratio to 2.0 also increases the atherogenicity of that diet.