bluuebunny/crossref_metadata_2025 huggingface dataset:
Soap‐based detergent formulations: XVIII. Effect of structure variations on surface‐active properties of sulfur containing amphoteric surfactants
Authors: Parris N. , Weil J. K. , Linfield W. M.
Published: May 2007

Quaternary ammonium amphoteric surfactants have been found in the past to be excellent lime soap dispersing agents and detergents but exhibit unusual solubility behavior. In search of a relationship between chemical structure and surface‐active properties, compounds having the following general formula were synthesized: ZN+(CH3)2(CH2)nX−, where Z is C12H25‐, C14H29‐, C16H33‐, or C15H31CONHC3H6‐, n is 2, 3, or 4 and X is SO3‐ or OSO3‐. Tertiary amines were converted to sulfobetaines (X=SO3‐) by reaction with (a) butanesultone (n=4), (b) propanesultone (n=3), or (c) sodium 2‐bromoethanesulfonate (n=2). An alternate synthesis for the sulfoethylbetaines (n=2) involved the reaction of the tertiary amines with ethylene bromide, followed by treatment with sodium sulfite. All sulfated quaternary ammonium compounds (X=OSO3‐) were synthesized by treatment of the tertiary amine with the appropriate chloroalcohol, followed by sulfation with chlorosulfonic acid. The sulfated quaternary ammonium amphoterics are stable to acid hydrolysis, and alkaline stability improves with increasing bridge chain length. Sulfoethyl amphoterics are less water soluble than sulfobutyl, which in turn are less soluble than sulfopropyl derivatives of the same alkyl chain length. For the most part, the sulfated amphoterics are insoluble but are solubilized by soap. The lime soap dispersing properties improve as the carbon chain bridge length increases for both the sulfates and sulfonates. Formulations of tallow soap, amphoteric surfactant, and sodium silicates gave good detergency in most cases.
Effect of time and temperature of storage on the free and total gossypol content of cottonseed meals and of mixed diets
Authors: Kupperman R. P. , Karon M. L.
Published: May 2007

With different types of cottonseed products and cottonseed products to which gossypol is added, there is a loss or disappearance of gossypol upon storage, as determined analytically. The rate of disappearance of gossypol varied for the different type cottonseed and was increased at higher temperatures and over the longer periods of storage.

When gossypol is incorporated into different types of animal diet materials, there is a loss or inactivation of some portion of the added gossypol as determined analytically immediately after preparation of the gossypol‐diet mixtures, and a further additional loss or inactivation upon storage. The factors which may contribute to this loss or inactivation of gossypol are: a) the components of the diet materials; b) the temperature and length of time of storage; c) the concentration of gossypol added and the final percentage of gossypol in the mixture.
Phospholipids of palash (Butea monosperma), papaya (Carica papaya), jangli badam (Sterculia foetida), coriander (Coriandrum sativum) and carrot (Daucus carota) seeds
Authors: Prasad R. B. N. , Rao Y. Nagender , Rao S. Venkob
Published: May 2007

Analyses of the phospholipids of palash(Butea monosperma), papaya(Carica papaya), jangli badam(Sterculia foetida), coriander(Coriandrum sativum) and carrot(Daucus carota) seeds are reported in the present study. Phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol were identified as major components in all the seeds. Small amounts of lysophosphatidylcholine in palash and papaya, and cardiolipin in palash, papaya and carrot also were detected. The predominant fatty acids present in the total and individual phospholipids of the seeds examined were oleic, linoleic and palmitic. In the case of palash and papaya phospholipids, the profile of fatty acid distribution was similar to that of their respective oils. However, the unusual fatty acids present predominantly in jangli badam, coriander and carrot oils were found to be significantly reduced in the respective phospholipids.
Competition of urea with oilseed proteins
Authors: Cravens W. W. , Marine C. L.
Published: May 2007

Competition of urea with oilseed proteins in ruminant feeding depends primarily on economic relationships between these ingredients, cost of energy sources and proper feed formulation. A general summary of the more important factors to consider in replacing protein with nonprotein nitrogen in ruminant feeds is presented. Estimated urea utilization in the U.S. grew at a 15.5% compound annual rate from 1962 to 1966. From 1966–1969, usage increased at a 5% compound annual rate. Approximately 650,000 tons of urea were used by the U.S. Feed industry in 1969. Urea usage is expected to continue to grow in the United States. The high cost of energy sources in Western Europe will tend to slow its use by the feed industry of that area. In general, competition of urea with oilseed proteins will be greatest with heavy grain feeding of cattle, low cost grains and high priced oilseed meals.
Dietary factors and aflatoxin toxicity: II. effect of fat source upon aflatoxicosis in rats
Authors: Wells P. , Aftergood L. , Alfin‐Slater R. B. , Melnick D. , Straus R.
Published: May 2007

Previous studies in this laboratory have indicated that the tumorigenic and biochemical response of rats to aflatoxin may be affected by diet. To clarify the possible importance of the fat component of the diet in altering these biochemical responses a cross‐over experiment was devised in which peanut oil and lard were reversed in two diets containing different protein sources and vitamin mixtures. It was found that more concentrated doses of aflatoxin administered for a shorter period of time had a more inhibitory effect upon growth, and liver pathology also appeared to be worse than when smaller doses were given for longer periods of time. There were slight differences in pathology due to the basal diet among peanut oilfed rats, and large differences when the fat component was lard. Plasma cholesterol levels were elevated as a result of the aflatoxin administration, regardless of the diet, and liver cholesterol levels were elevated in response to aflatoxin when diets containing the more varied protein source were fed. In all fractions of plasma fatty acids, fatty acid patterns similar to those observed in marginal essential fatty acid deficiency were seen when lard was fed. The observations that the more restricted protein diet or some component of it, reacts with lard to produce signs similar to those typical of essential fatty acid deficiency and that this regimen produces the most severe liver pathology further establishes the importance of the diet as a means of modifying the response of the organism to aflatoxin.
Antioxidant properties of tomato lipids
Authors: Henze R. E. , Quackenbush F. W.
Published: May 2007

Highly active antioxidants for lard were extracted from dried tomato fruits with petroleum ether. When added to fresh lard, the tomato lipids protected against autoxidation at 100°C. for long periods with little accumulation of peroxides during the induction period. When added at a 2% level to actively oxidizing lard (peroxide values 20 to 130), the tomato lipids effected a rapid drop of approximately 25% in titrable peroxides. When added at a level of 8%, this immediate drop was followed by a second, more gradual, drop to a constant low value (ca. 5), which was maintained for a long period at 100°C.

The antioxidant activity of the tomato lipids was separated into two fractions, one consisting of a primary antioxidant and the other of a synergistic (potentiating) substance. The primary antioxidant activity was accountable in the tocopherol content of the extracts. The synergistic activity was qualitatively similar to phosphoric acid, and the synergistic fraction was found to contain 2.4% phosphorus. However solubility data indicated the phosphorus was present in an organic form, probably phosphatides.
Sulfation and sulfonation. Practical aspects
Authors: Lohr J. W.
Published: May 2007

There are a number of approaches to the problems involved in technical sulfations and sulfonations. These involve the choice of either batch or continous proceesing, depending upon consideration of the projected volume, the variety of products to be manufactured, and the ultimate disposition of these products. Technical considerations of process design involve selection of process equipment, sizing, piping, and plant layout. For the best results, particular attention must be paid to the control of process variables during actual production. these condiderations, together with the application of sound chemical and chemical engineering practices in process formulation, are all essential to the production of high quality organic sulfates and sulfonates for detergent use.
Review of the soap association's research activities pertaining to water supply and sewage treatment
Authors: Coughlin F. J.
Published: May 2007

Conclusion

In conclusion, the Soap Association's research program to data, in addition to contributing to the technical knowledge, has had very constructive effects in at least two somewhat separate but important areas. First, the research program has corrected a number of misconceptions about the possible effects of the normal use of household detergents by the American public on water supplies and sewage treatement misconceptions which otherwise might have been accepted by default; and second, it seems reasonable to assume from the findings so far that it will be possible, if necessary, to develop technological processes capable of handling any problems which may arise.
A method for the determination of the water‐insoluble combined lactic acid content of shortenings containing lactylated emulsifiers
Authors: Fett Helen M.
Published: May 2007

Shortenings containing glycerol lactopalmitates and glycerol lactostearates are analyzed for water‐insoluble combined lactic acid content using a procedure adapted from that of Barker and Summerson (1). Water‐soluble constituents are extracted from a chloroform solution of the shortening. The water‐washed shortening is saponified and then acidified to release the lactic acid, which is degraded to acetaldehyde by heating with concentrated sulfuric acid. The acetaldehyde is reacted withp‐phenyl phenol is concentrated acid solution to produce a purple colored reaction product. The intensity of the color is proportional to the concentration of the acetaldehyde. Absorption is read at 570 mॖ using a lithium lactate solution as a standard.

The method has been applied to the analysis of shortenings containing from 0.70 to 1.10% water‐insoluble combined lactic acid.
Application of mechanically produced airfoams to fire‐protection problems
Authors: Ault W. E. , Rumble E. B.
Published: May 2007

Conclusion

The application of airfoam as described herein gives promise of a sound improvement in fire safety where flammable liquids are used.
Determination of ethylene oxide in fumigated copra products
Authors: Benedict James H.
Published: May 2007

A method is presented for the determining of trace amounts of ethylene oxide in raw copra, copra meal, and coconut oil. The lower limit of detection is 0.3 p.p.m. with an average deviation of 0.2 p.p.m. in the range 0 to 5 p.p.m. The recoveries of added known quantities of ethylene oxide were greater than 90% in nearly all cases.

Fumigated raw copra was found to contain small residues of ethylene oxide, but in no instance did the level exceed 4.5 p.p.m. Only half of the coconut oil samples from fumigated copra showed detectable quantities, and all were below 1.5 p.p.m. Nearly all of the meal samples were “none found”.

The method should be applicable to all types of edible products.
Possible mechanisms in thermal polymerization of vegetable oils. II. Polymer formation
Authors: Sims R. P. A.
Published: May 2007

From molecular distillation data, and information obtained by hydrogenation in dilute solution, extents of reaction have been calculated for the polymerization of linseed, safflower, tung, and oiticica oils. The hydrogenation data indicate that more than one double bond per molecule can be consumed during polymerization.

The kinetic order of the polymerization of nonconjugated oils increases from an initial value of unity to approach a value of two. With conjugated oils, second‐order characteristics were maintained during the course of the bodying. An explanation of this difference in reaction order based on monomer disappearance is presented. Rate constants and overall energies of activation were calculated and compared with those obtained from viscosity measurements. Agreement between the two sets of values was obtained. Oiticica oil, which gives curved viscosity plots that cannot be resolved, has been treated successfully in this manner.

Intraglyceride reactions have been studied, and differences in behavior between nonconjugated and conjugated oils at high and low polymerization temperatures have been observed.
Glyceride structure of vegetable oils by countercurrent distribution. II. Soybean oil
Authors: Scholfield C. R. , Hicks Mary A.
Published: May 2007

Soybean oil has been fractionated in a 200‐tube countercurrent distribution apparatus. Fractions have been obtained with iodine values both too high and too low to conform to an even distribution. From the weight distribution curve, iodine value, and spectrophotometric analyses the oil is estimated to contain 5.2% dilinoleo‐linolenin, 13.7% trilinolein, 9.2% oleolinoleo‐linolenin, and 25.2% oleo‐dilinolein. This composition is in agreement with a random distribution pattern. Also the fatty acid content of the more saturated fractions indicates the presence of disaturates and dioleins which are not permitted under an even distribution. Based upon this type of information, it is concluded that the fatty acids in soybean oil glycerides approach a random type of distribution.
Contribution oftrans‐18∶1 acids from dairy fat to european diets
Authors: Wolff Robert L.
Published: May 2007

Twelve commercial samples of French butter, purchased in October–November, and 12 other samples, purchased in May–June, were analyzed with particular attention to theirtrans‐octadecenoic acid contents. The isomeric fatty acids were quantitated by a combination of gas‐liquid chromatography (GLC) of total fatty acids as isopropyl esters on a polar capillary column (CPSil 88) and of silver nitrate‐impregnated thin‐layer chromatography followed by GLC of the pooled saturated (used as internal standards) andtrans‐octadecenoic acid fractions. Autumn butters contained 3.22±0.44%trans‐octadecenoic acids (relative to total fatty acids), whereas those collected during the spring contained 4.28±0.47% (P<0.01). Minimum and maximum values for the two sets of butters were 2.46 (autumn) and 5.10% (spring), respectively. The annual mean value for thetrans‐octadecenoic acid content in all butter samples was 3.8% of total fatty acids (ca. 2% for thetrans‐11 18∶1 acid). This value allows calculation of the daily individual intake oftrans‐octadecenoic acids from dairy products by populations of member states of the European Economic Community (EEC). It varies from 0.57 g (Portugal) to 1.66 g (Denmark). The mean value for the twelve countries of the EEC is 1.16 g/person/d, which is close to data published for the United States. In France, the consumption oftrans octadecenoic acids from dairy fat is higher than that from margarines (ca. 1.5 vs. 1.1 g/person/d).
The hydrocarbon fraction of virgin olive oil and changes resulting from refining
Authors: Lanzón Augusto , Albi Tomás , Cert Arturo , Gracián Jaime
Published: May 2007

In numerous Spanish virgin olive oils, 6,10‐dimethyl‐1‐undecene, various sesquiterpenes, the series ofn‐alkanes from C14 to C35, n‐8‐heptadecene and squalene are the only less volatile components detected by gas chromatography in the hydrocarbon fraction. In oils from olives of the Arbequine variety, a series ofn‐9‐alkenes has also been found. In refined oils, notable features are the absence of the most volatile compounds and the appearance of other hydrocarbons produced during the refining process. Among these,n‐alkanes, alkadienes (mainlyn‐hexacosadiene), stigmasta‐3,5‐diene, isomerization products of squalene, isoprenoidal polyolefins coming from hydroxy derivatives of squalene and steroidal hydrocarbons derived from 24‐methylene cycloartanol were identified. Physical refining produces larger amounts of degradation products and greater losses ofn‐alkanes than chemical processing. Squalene is the major hydrocarbon component in all oils, both virgin and refined. The ranges of concentration for the different hydrocarbons found in Spanish virgin olive oils are presented.
Reaction of carotenes in palm oil with acid
Authors: Liew K. Y. , Nordin M. R. , Goh L. S.
Published: May 2007

Carotenes in palm oil reacted with strong acid under nonaqueous conditions to produce blue‐green cations that initially absorbed with a broad maximum at approximately 900 nm. These cations were postulated to be formed from the protonation of the α‐ and β‐carotene at the seventh carbon atom, with the charge delocalized between the 8 and 9 conjugated double bonds. They were unstable at room temperature and may, by isomerization and oxidization, form carotenoid compounds with shorter conjugation. The resulting carotenoids can be protonated further to form cations, which absorbed between 500–900 nm, with γmax of approximately 800 nm. The transient blue‐green color observed in partially bleached palm oil is likely due to the presence of these cations.
Incorporation of exogenous docosahexaenoic acid into various bacterial phospholipids
Authors: Watanabe Kazuo , Ishikawa Chikako , Inoue Hitomi , Cenhua Deng , Yazawa Kazunaga , Kondo Kiyosi
Published: May 2007

Incorporation of exogenous docosahexaenoic acid (DHA) into bacterial phospholipids was examined as a method for DHA‐linked phospholipid production. The cultivation of 23 bacterial strains in medium with DHA showed that an eicosapentaenoic acid‐producing bacteriumShewanella sp. strain SCRC‐2738 (strain SCRC‐2738),Bacillus subtilis W23,B. cereus, an Antarctic marine bacterium strain S‐7 (strain S‐7), photosynthesis bacterium (PSB)Rhodopseudomonas capsulatus utilized for the production of larval marine fish,Pseudomonas aeruginosa, Staphylococcus aureus, Serratia marcescens andEscherichia coli K12 all incorporated DHA into their polar lipids. The polar lipids of the strain SCRC‐2738, strain S‐7, PSB andE. coli K12 were identified to be phospholipids. DHA was localized at thesn‐2 position in the phospholipids of the four strains. Incorporation of exogenous DHA into their phospholipids produced an increase in saturated fatty acids and a decrease in monounsaturated fatty acids exceptE. coli K12. The strain SCRC‐2738 incorporated the largest amount of DHA into their phospholipids among the tested bacterial strains in this study: DHA was 16% of the total fatty acids in the phosphatidylethanolamine (PE) and 29% in the phosphatidylglycerol (PG). In the PSB, incorporated DHA was 12% of the total fatty acids in the PE, 10% in the PG and phosophatidylcholine so that the PSB was nutritionally fortified.
Synthesis of docosahexaenoic acid‐rich triglyceride with immobilizedChromobacterium viscosum lipase
Authors: Tanaka Yukihisa , Hirano Jiro , Funada Tadashi
Published: May 2007

Docosahexaenoic acid (DHA) in the free fatty acid (FFA) derived from enzymically hydrolyzed tuna oil was concentrated by partial titration and precipitation of other FFA as sodium salts with acetone. A triglyceride containing up to 46.2% DHA was synthesized from the DHA‐rich glyceride mixture and FFA by use of an immobilizedChromobacterium viscosum lipase.
Rapid estimation of peroxide content of soybean oil by measuring thermoluminescence
Authors: Miyazawa Teruo , Fujimoto Kenshiro , Kinoshita Mikio , Usuki Riichiro
Published: May 2007

Thermoluminescence measurements can serve as a simple and rapid procedure for the estimation of peroxide content of soybean oil. The thermoluminescence intensity, measured at 100°C, increases in proportion (r=0.978) to the peroxide value (from 0.5 to 18.0 meq/kg) of soybean oil, without any interference by the tocopherol contents. The emission spectrum had a maximum wavelength at around 440–480 nm, suggesting that excited triplet carbonyls formed during thermal decomposition of hydroperoxides are involved. The thermoluminescence measurement is readily available for the simple and rapid estimation of the peroxide content of soybean oil, with no need for chemical reagents and delicate skills.
The adsorption of calcium ions to surfactant films on Graphon
Authors: Zettlemoyer A. C. , Skewis J. D. , Chessick J. J.
Published: May 2007

Previously, the adsorption mechanisms of sodium dodecyl sulfate (NaDS) and of sodium dodecylbenzene sulfonate (NaDBS) onto Graphon (a high area, graphitized carbon black) had been determined. Calorimetric heats of adsorption of the surfactants were also measured using a plastic calorimeter designed to avoid contamination by calcium ions. This work has now been extended to learn the effects of calcium on the Graphon/solution interface.

Radiocalcium adsorption measurements showed that the adsorbed NaDS takes up limiting amounts of one calcium for two DS ions and the chains extend directly from the surface in close‐packed array. (In the absence of calcium, the NaDS takes up one of two arrangements with two different lengths of the hydrocarbon chain lying on the Graphon surface). Several lines of evidence indicate that the calcium is tightly bound at the interface. Above the cmc, the micelles compete for the calcium ions. For NaDBS, the arrangement on the Graphon is not altered by the calcium but other results are similar.

Trace amounts of calcium strongly enhance the flocculation of the Graphon. This finding suggested that deposition of the surfactant‐coated Graphon onto cotton should be followed as a function of added calcium. It was found that traces of calcium greatly increased the deposition apparently by bridging surfactant on the Graphon to surfactant on the cotton.
Hexane and ethanol as peanut oil solvents
Authors: Arnold Lionel K. , Choudhury R. Basu Roy
Published: May 2007

Absolute ethanol is a better solvent for extracting peanut grits than 95% ethanol, with hexane intermediate in its action. More nonlipids solids are extracted by 95% ethanol than absolute ethanol as compared with none by hexane. Ethanol‐extracted oils are slightly higher in color and free fatty acids than hexane‐extracted oils.
The structure of Stoehr's GlycerinȨther
Authors: Summerbell R. K. , Poklacki Erwin S.
Published: May 2007

Stoehr's GlycerinȨther has been shown to be the ether ofcis 2,6‐bis(hydroxymethyl) dioxane.
Hydrogenation of a fatty acids is not influenced by the position it occupies on a triglyceride molecule
Authors: Mattson F. H. , Volpenhein R. A.
Published: May 2007

Randomly rearranged soybean oil (Iodine Value 128) was hydrogenated with samples being taken at decrements of 10 I.V. units. The composition of the fatty acids occupying the various positions of the triglyceride molecules of these fats was determined. The results demonstrate that the position an unsaturated fatty acid occupies on a triglyceride molecule does not influence its rate of hydrogenation.
Concurrent oxidation of accumulated hydroperoxides in the autoxidation of methyl linoleate
Authors: Privett O. S. , Nickell Christense
Published: May 2007

Kinetic studies showed that concurrent oxidation of preformed hydroperoxides may be expected to take place at all stages of the autoxidation of methyl linoleate. The rate of oxidation relative to the rate of autoxidation of unoxidized ester is determined chiefly by the extent of the accumulation of hydroperoxides.

Infrared spectral analysis of hydroperoxides oxidized to various degrees indicated thattrans, trans diene conjugation and isolatedtrans double bonds produced in the autoxidation of methyl linoleate are related to the concurrent oxidation of the accumulated hydroperoxides.

The low absorptivity observed for diene conjugation, compared to that which may be expected for the exclusive production ofcis, trans diene conjugated hydroperoxide isomers during the autoxidation of methyl linoleate is attributed to the concurrent oxidation of accumulated hydroperoxides.

The effect of antioxidants in giving a well‐defined induction period in the oxidation of hydroperoxides isolated from autoxidized methyl linoleate indicated that the oxidation proceeds by a chain reaction.

The primary reaction products of the oxidation of hydroperoxides isolated from autoxidized methyl linoleate were found to be polymers formed in a sequence of reaction involving the diene conjugation.

Studies on the autoxidation of methylcis‐9,trans‐11‐linoleate showed thatcis, trans isomerization of the conjugated diene took place with the concurrent production of isolatedtrans double bonds and loss of diene conjugation.
Study on the polymorphism of normal triglycerides of sal(Shorea robusta) fat by DSC. I. Effect of diglycerides
Authors: Reddy S. Yella , Prabhakar J. V.
Published: May 2007

The effect of diglycerides (DG) on the phase transition of various polymorphic forms of normal triglycerides (TG) of sal fat was investigated by differential scanning calorimetry. Three levels of DG, 5, 10 and 15%, were used. DG delayed the phase transition of lower melting crystal forms to higher forms of TG when the samples were brought to a congealed state by rapid cooling (20 C/min) and heated at rates ranging from 1.25 to 10 C/min; the extent depended on the level of DG and the rate of heating. As the level of DG and the rate of heating increased, the delay in phase transition of crystal forms I → II → III was more pronounced. The phase transition of crystal forms I, II and III to form IV was delayed at 5 and 10% levels of DG, while at the 15% level the phase transition of form I to higher forms was completely stopped when the samples were tempered at 0 C for 18 hr and heated at 10 C/min. DG at 10 and 15% levels retarded the phase transition of form IV to the most stable (V) form of TG when the samples were tempered at 0 C for 1 hr followed by 3 hr at 26 C.
Radiolysis of lipids in monolayers. I. Saturated fatty acids
Authors: Hau Lung‐Bin , Nawar W. W.
Published: May 2007

In order to study the effect of molecular orientation on the behavior of lipids when exposed to high energy radiation, model systems of palmitic acid or ethyl palmitate adsorbed as monolayers on silica were irradiated with60Co at 25 Mrad under vacuum, and the volatile products compared with those of control samples irradiated in bulk. Major quantitative differences were observed. More of the Cn−1 alkane relative to the shorter‐chain members of the homologous series were formed in bulk samples as compared to samples in monolayer. The Cn−2 alkene and Cn aldehyde also were formed in greater quantities in bulk. These observations are explained on the basis of a reduced preferential cleavage near the carbonyl group and a restricted mobility of free radical intermediates, in the case of the monolayers.
High performance size exclusion chromatography of fatty acids, mono‐, di‐ and triglyceride mixtures
Authors: Christopoulou Constantina N. , Perkins Edward G.
Published: May 2007

A high performance size exclusion chromatographic (HPSEC) method is described for the separation and quantitation of fatty acids, mono‐, di‐ and triglyceride mixtures. The various lipid components were separated on two columns packed with 5 µm styrene/divinylbenzene copolymer and connected in series. Toluene was employed as eluant, and components were monitored by refractometry. A formula derived for calculation of total weighted correction factors (WCF) for the various lipid classes based on known values of correction factors of simple lipid components and the fatty acid composition of the sample allowed quantitation of lipid mixtures containing a variety of different molecules. The precision of the experiments is such that the relative standard deviation for each lipid component was 1–5%, and a component could be detected at 0.05% level.
Changes in physico‐chemical properties during decomposition of nonionic surfactant solutions
Authors: Sato Takatoshi , Saito Yoshihiro , Anazawa Ichiro
Published: May 2007

The decomposition and accompanying changes in surface chemical properties of nonionic surfactants were investigated. The decomposition of nonionic surfactants occurs in the polyoxyethylene and ester chains. Ester chains were susceptible to decomposition with an increase in the polyoxyethylene chain length, but polyoxyethylene chains were not. Surface chemical properties such as solubilizing power, surface tension, effective specific volume, and intrinsic viscosity also deteriorated during decomposition of the surfactants.
Determination of moisture, oil, and free fatty acids in castor beans
Authors: Demint Robert J. , Cucullu Alva F. , Hoffpauir Carroll L.
Published: May 2007

Castor beans may be satisfactorily prepared for analysis by grinding in a food chopper equipped with a 12‐tooth blade.

For the determination of moisture and volatile matter a 5‐g. sample of ground beans or pomace or a 50‐g. sample of whole beans should be dried for 2 and 4 hours, respectively, at 130°C. in a forced‐draft oven.

For the determination of oil in castor beans a 5‐g. sample of ground beans should be extracted as directed by the A.O.C.S. Official Method Aa 4‐38, using carbon tetrachloride for 2 hours, reground with 0.5 g. of 60‐ to 80‐mesh sand, and subsequently extracted for 2 additional hours. For castor pomace similar extraction for 4 hours without regrinding is satisfactory.

The free fatty acid content of castor beans can be determined by extracting the ground beans at room temperature with methyl alcohol and titrating the extracted oil as directed in A.O.C.S. Official Method Aa 6‐38 after removal of solvent by heating under reduced pressure.
Naturally‐occurring epoxy acids. III. Methods for their isolation
Authors: Morris L. J. , Hayes H. , Holman R. T.
Published: May 2007

The adaptation of a wide range of isolation methods to the separation of epoxy components from seed oils has been accomplished. The application of these methods to samples ranging from a few micrograms to 50 g. or more has been considered, and recommendations as to the most suitable methods for specific sample sizes are made. Most of the procedures described are equally suitable for the isolation of hydroxy and other oxy‐acids and esters. Some of them, in conjunction with gas‐liquid chromatography, provide methods for total analysis of oils containing oxy‐acids, which are more accurate and convenient than current analytical methods.
The use of biodegradable linear alcohol surfactants in textile wet processing
Authors: Zika Harry T.
Published: May 2007

Highly biodegradable linear alcohol surfactants have proven to be efficient wetting and scouring agents for use in all phases of textile wet processing. The linear alcohol surface active agents can be directly substituted for the conventional alkylphenol‐based materials, which have previously been shown to be resistant to biodegradation. No loss in performance or handling characteristics are encountered by changing the surfactant hydrophobe from alkylphenol to linear alcohol. Surfactants based on the linear primary alcohols, which are widely used in biodegradable household detergents, are somewhat less desirable for use with textiles due to generally higher solidification points and less efficient wetting ability. Replacement of branched chain alkylphenol nonionics by more biodegradable linear alcohol ethoxylates has proceeded rather slowly in the textile industry. This is due to various factors, one of which is the reverse relationship between low five‐day biochemical oxygen demand (BOD) requirements for industrial waste streams and the higher five‐day BOD of the linear alcohol ethoxylates. Continued use of slower degrading alkylphenol ethoxylates is not, however, a satisfactory solution to the problem of the best choice of surfactant. Longer range oxygen demands on receiving waters are shown to exist as a result of such slower biodegradation of these alkylphenol nonionics.
Processing of oilseeds to meal and protein flakes
Authors: Becker Kenneth W.
Published: May 2007

The prime consideration during processing of oilseeds to meals and flakes, i.e. toasting or cooking, is the time‐temperature‐moisture content relationship. Protein dispersibility decrease of any of these variables, but there is a threshold value for each variable below which the denaturation rate is very slow. In general, denaturation of protein is measured by its water dispersibility, i.e., denaturation increases as protein water solubility decreases. Choice of the extraction process for oilseeds depends primarily on the oil content of the seed and the allowable protein denaturation during preparation for extraction. Seeds with oil contents up to 30% may be extracted directly in percolation extractors, with minimum protein denaturation. Higher oil content seeds must be prepressed with some denaturation or they can be extracted by an immersion process such as centrifuge battery to minimize protein denaturation. The desolventizing operation is the most critical in fixing the degree of protein denaturation, since all three pertinent variables are near or above their threshold values. The selection of the proper processing units to desolventize completely the meal but maintain desired limits will be discussed. Subsequent heat treatment after the desolventizing process may be used to denature the protein or may be minimized to prevent much further denaturation. Prompt cooling is necessary before storage to preserve the required protein denaturation values. Classification and sizing may be required to meet the meal specifications.
Oxidations involving the heme complex in raw meat
Authors: Greene Barbara E.
Published: May 2007

In raw meat systems one is concerned with both lipid and pigment oxidations. Heme pigments catalyze oxidation of tissue lipids causing a stale or rancid odor and flavor. Free radicals from lipid oxidation can oxidize and decompose the red ferrous hemes. This results in the brown colored meat commonly rejected by the consumer. This paper reports three approaches taken to study means of reducing these nonmicrobial oxidative changes: (1) enzymatic reduction of metmyoglobin to maintain ferrous pigments; (2) inhibition of lipid and pigment oxidation and decomposition by means of an antioxidant and reducing agent; (3) the use of model systems to study the kinetics of lipid and heme oxidations. While a biological metmyoglobin reducing system has been found to exist in post mortem suscles, its practical significance in relation to retention of meat color and odor is not fully understood. Anaerobic conditions are usually necessary to achieve complete reduction. The common phenolic antioxidants, butylated hydroxyanisole (BHA) and propyl gallate, along with ascorbic acid will protect meat color and odor for up to eight days according to both chemical analyses and sensory evaluations. Such meat can be packaged aerobically. Surface pigments will remain as the bright red oxymyoglobin familiar to the consumer rather than the purple reduced myoglobin of anaerobically packaged meat.

The peroxide‐heme ratio may be an important factor in determining rate of oxidation of both pigment and lipid. Maintenance of a high proportion of heme to lipid appears to prevent catalysis of lipid oxidation. The importance of this in relation to actual storage life of meat has not been explored.
Synthesis of long chaina,B‐alkynoic anda,B‐alkynoic acids viaB‐keto esters
Authors: Silveira A. , Weslowski T. J. , Weil T. A. , Kumar V. , Gillespie J. P.
Published: May 2007

A general method for the synthesis of long chain α,β‐alkynoic acids from β‐keto esters is described. The synthesis involves conversion of the β‐keto ester to the corresponding pyrazolone, then halogenation and treatment of the resultant 4,4‐dihalo product with dilute aqueous alkali to form the α,β‐alkynoic acids. Specifically, 2‐octynoic, 2‐nonynoic and 2‐decadecynoic acids were prepared as representative examples. If the β‐keto ester has an alkyl group at the α‐position, the final product is a mixture ofcis andtrans α‐substituted‐α,β‐unsaturated alkenoic acids, which may be separated by gas‐liquid chromatography. Pertinent IR and proton magnetic resonance data are used in characterizing the stereochemistry of products and a possible mechanism for the product forming reactions is presented.
Fatty acid composition of buckwheat seed
Authors: Dorrell D. G.
Published: May 2007

The embryo, endosperm, testa and pericarp from seeds of three buckwheat species were analyzed for total lipid content and fatty acid composition. The average lipid content of these tissues was 8.2%, 0.4%, 2.0% and 0.5%, respectively. Eighteen fatty acids were tentatively identified in buckwheat oil. The following eight constituted an average of more than 93% of the total acids: palmitic, stearic, oleic, linoleic, linolenic, arachidic, behenic and lignoceric acids. The embryo tissue of cultivated and Tartary buckwheats contained the fewest minor acids with an average of 95% of the acids containing either 16 or 18 carbons. The pericarp, or hull, had a unique composition with higher levels of saturated acids, odd carbon acids and acids of 20 or more carbons than any other tissues. The compositions of the testa and endorsperm were intermediate.
Cis, trans isomerism of the eleostearate isomers
Authors: Paschke R. F. , Tolberg W. , Wheeler D. H.
Published: May 2007

The cis, trans isomers of the conjugated trienes present a difficult problem for complete determination of structure.

Several methods of attack have been outlined, and application of two of them have been made to α and β eleostearic acids, α and β licanic acids, and to pseudoeleostearic acid.

These results indicate the following structures: α eleostearic: cis‐9, trans‐11, trans‐13 β eleostearic: trans‐9, trans‐11, trans‐13 pseudoeleostearic: trans‐10, trans‐12, trans‐14 α licanic: 4‐keto, cis‐9, trans‐11, trans‐13 β licanic: 4‐keto, trans‐9, trans‐11, trans‐13
The use of a high resolution NMR spectrometer controlled by a dedicated computer for quantitative analytical chemistry
Authors: Shoolery J. N. , Smithson L. H.
Published: May 2007

Operational complexity of high resolution NMR spectrometers has severely limited their use in quantitative analysis in spite of the many inherent advantages of the NMR technique. In order to demonstrate the feasibility of routine analyses in a rapid and accurate fashion with no special demands on the skill of the operator, the authors have programmed a small general purpose computer to control an NMR spectrometer, maintain adjustment of critical operating parameters, acquire data, numerically integrate appropriate spectral regions, calculate results and errors, and print out a teletype record of results. The unsaturation in natural edible oils, expressed as the iodine number and a polyunsaturation factor, has been chosen to illustrate in a specific case the application of this general approach to the analysis of multicomponent mixtures. It is shown in this paper that iodine numbers obtained by NMR agree with those obtained by the classical titration method within two or three iodine numbers over a wide range of values. The effect of varying NMR instrumental parameter settings over a wide range has also been investigated and reported. In view of the results obtained in the present work, it appears that computers aided quantitative analysis using sophisticated analytical instrumentation such as NMR spectrometers, and should now be given serious consideration by many high volume, multicomponent analyses in the food, drug and chemical industries.
Preservation of lipids with malic acid
Authors: Berger S. Edmund , Krolewski Casimir V. , Wizemann Leslie C.
Published: May 2007

This paper deals with an evaluation of malic acid in a number of different lipids of animal and vegetable origin under comparable conditions. An Active Oxygen Method was used, with citric acid as the standard of comparison. In most cases, the performance of the acids was determined in the presence and absence of added iron salts and antioxidants butylated hydroxyanisole and butylated hydroxytoluene. Mathematical evaluation of the data shows malic acid to be at least as effective as citric acid in most cases. In very few instances, a reversal of performance was observed depending on experimental conditions used. In a few experiments, malic acid was also tested against phosphoric acid and found to be equal to or better than the latter. Phosphoric acid caused darkening of the oils at the test temperature used.
Nitrogen determination for rapid quality control of oilseed meals
Authors: McCready R. M. , Fuller G. , Gauger Mona
Published: May 2007

The classic Kjeldahl procedure for determing protein (nitrogen) in oilseed meals is satisfactory but too time consuming for quality control in plants handling large amounts of meal. This paper describes attempts to decrease the time required for nitrogen analysis of safflower seed and meal using equipment available in the quality control feeds laboratory. A dye‐binding method on undigested proteins, digestion followed by colorimetric ammonium determination, digestion followed by distillation of ammonia, and several different digestion catalysts were tested. Digestion with the AOAC catalysts for 15 min and distillation of ammonia for 10–15 min for 90 ml of distillate followed by titration gave results on safflower meals in agreement with the AOAC method and is recommended for accelerated protein tests.
Urethane foams from animal fats: V. Flame resistant foams from hypohalogenated glycerides
Authors: Scholnick F. , Saggese E. J. , Wrigley A. N. , Riser G. R.
Published: May 2007

A series of urethane foams has been prepared using hypohalogenated derivatives of triolein, monoolein, lard and tallow as the polyol ingredient. Two‐step hypohalogenation was achieved by epoxidation of the glyceride, followed by treatment with HX. One step hypohalogenation was effected by direct addition of hypochlorous acid (from calcium hypochlorite) or hypobromous acid (from N‐bromoacetamide). The polyols, which varied from viscous liquids to semi‐solids, were adjusted in equivalent weight with triisopropanolamine. Urethane foams were prepared from the adjusted polyols using polymeric polyisocyanate as the isocyanate, triethylene diamine catalyst and Freon 11 as blowing agent. Additional foams were made with 2% antimony oxide as an added fire retardant. Rigid foams were obtained from each glyceride polyol. Fire retardant properties were measured using a modification of ASTM Method D1692‐59T. In each case, the foams exhibited greater flammability resistance than those obtained from polyols containing no halogen atoms. It was noted that the presence of antimony oxide was necessary in order to attain nonburning foams but was accompanied by a lowering of compressive strength.
Glycerolysis of coconut, sesame, and linseed oils. Fractionation of the products with alcohol and urea
Authors: Mehta T. N. , Shah S. N.
Published: May 2007

This study of the glycerolysis of linseed, coconut, and sesame oil at 200°C., 225°C., and 250°C. shows that coconut oil, because of its low‐average‐molecular weight, is esterified more easily than sesame and linseed oils. Comparison of the reactions of sesame and linseed oils indicates that saturated acids are trans‐esterified more easily than the unsaturated ones. The amount of glycerol to be used is determined by its miscibility at the particular reaction temperature.

Results of alcohol extraction of the crude monoglycerides from linseed and coconut oil indicate that the glycerides separate on the basis of degree of esterification rather than on unsaturation.

Urea adduct fractionals of the technical monoglycerides of sesame oil and lauric acid show that diglycerides form urea adducts more easily than do monoglycerides. In this case, also, the fractionation is related to the degree of esterification rather than unsaturation.
The course of biodegradation of anionic detergents by analyses for carbon, methylene blue active substance and sulfate ion
Authors: Cordon T. C. , Maurer E. W. , Stirton A. J.
Published: May 2007

Tallow alcohol sulfates, ether alcohol sulfates and esters of α‐sulfo tallow fatty acids were degraded aerobically by sewage microorganisms in a system in which detergent was the sole source of C. Biodegradation was followed by loss of C and methylene blue active substance (MBAS) and formation of SO4−−. Tallow alcohol sulfates were rapidly and completely degraded; ether alcohol sulfates not quite as readily. Reduction in MBAS was rapid for the α‐sulfo esters but loss of C and SO4−− formation was incomplete, possibly because of the intermediate formation of a resistant sulfosuccinate. Sodiump‐(1‐methylundecyl) benzenesulfonate (LAS) was the reference standard.
Oleyl alcohol from animal fats by catalytic reduction
Authors: Klonowski R. S. , Findley T. W. , Josefson C. M. , Stirton A. J.
Published: May 2007

Catalysts effective in the selective reduction of methyl oleate or oleic acid to oleyl alcohol at 350 C and 3000 psi were Cr−Zn, Zn−Cd−Cu, Cr−Zn−Cd, Cr−Zn−Cd−Al and Zn−Cd−Al combinations. By‐products were hydrocarbons, ethers and an unchromatographable still residue.
Some chemical processes utilizing oleic safflower oil
Authors: Diamond M. J. , Fuller Glenn
Published: May 2007

Oleic safflower seed (UC‐1) produces an oil containing approximately 80% oleic acid and 12% linoleic acid. The oil is a source of high quality oleic acid, and fatty acids from the oil may be used without further separation in some applications where technical oleic acid is now used, since oleic safflower free fatty acids have a a higher oleic acid content than good commercial grades of oleic acid. A high purity oleic acid can be produced by urea fractionation. Ozonization of the oil followed by reductive cleavage yields pelargonaldehyde and nearly colorless aldehyde oils. Ozonization of a crude mixture of oleic safflower acids followed by oxidative cleavage provides high yields of azelaic acid and pelargonic acid. In contrast, ozonization of free fatty acids from polyunsaturated vegetable oils produces azelaic acid and mixtures of lower molecular weight carboxylic acids with smaller amounts of pelargonic acid. Furtherore, ozone consumption is lower and reaction time is shorter when oleic safflower acids are used in place of more highly unsaturated fatty acids.
Vitamin e analytical procedure for cottonseed and its products
Authors: Deacon Benjamin D. , Wamble A. Cecil
Published: May 2007

Conclusions

A procedure for the analysis of cottonseed and its products for Vitamin E has been developed and improved. The present procedure generally gives good checks on duplicate analyses.

The Vitamin E content of whole cottonseed is somewhat more a function of variety than of locality. The 1952 crop of cottonseed contained more Vitamin E than the 1951 crop. The two crops averaged 84 g. per ton and 68.5 g. per ton, respectively.

Most recent results show that there is no loss of Vitamin E in the storage of cottonseed or during the processing of the seed for its oil and other products.

The hexane‐soluble portion of a methanol extract of rolled or cooked cottonseed meats contains Vitamin E in concentrations that have exceeded the values reported for wheat germ oil, the present commercial source.

A sample of commercial solvent extracted cottonseed meal was found to contain considerably less Vitamin E than hydraulic‐ or screw‐pressed meals.