bluuebunny/crossref_metadata_2025 huggingface dataset:
25‐OH‐D3, calcium, phosphorus, and alkaline phosphatase content in sera from captive polar bear (Ursus maritimus) cubs at the Denver Zoological Foundation
Authors: Kenny David E.
Published: May 2007

After the development of rickets in two hand‐reared polar bear (Ursus maritimus) cubs at the Denver Zoological Foundation we initiated a project opportunistically evaluating sera 25‐OH‐D3, calcium, phosphorus, and alkaline phosphatase levels in seven mother‐reared polar bear cubs. From one to three serum samples were obtained while the cub was still in the den with no access to natural sunlight and one after the cub exited the den. The sera 25‐OH‐D3 increased as the cubs grew (108±37 nmol/L [n=7] while in den, 184.6±48.3 nmol/L [n=7] out of the den) but were substantially lower then captive adults (348±215 nmol/L [n=36]) or free‐ranging adults (360±135 nmol/L [n=56]). We found that age was correlated significantly with 25‐OH‐D3 levels but den status (in or out) was not significant. Sera calcium and phosphorus values were highest in denned cubs (calcium, 2.9±0.4 mmol/L [n=13]; phosphorus, 3.1±0.5 mmol/L [n=13]) and then declined as the cubs matured and left the den (calcium, 2.5±0.1 mmol/L [n=7]; phosphorus, 2.4±0.4 mmol/L [n=7]). The enzyme alkaline phosphatase (presumably the bone isoenzyme) was high in denned growing cubs (831±426 IU/L [n=13]) and then declined gradually as the cubs aged and exited the den (96±83 IU/L [n=7]). Zoo Biol 0:1–7, 2007. © 2007 Wiley‐Liss, Inc.
Use of labeled compounds to study the mechanism of flavor formation in oxidizing fats
Authors: Michalski S. T. , Hammond E. G.
Published: May 2007

2‐14C‐Hexanal,trans, trans‐5‐14C‐2,4‐decadienal, 4‐14C‐1‐octen‐3‐ol, 4‐14C‐1‐octen‐3‐one and 1‐14C‐1‐pentanol were synthesized and added to freshly deodorized soybean oil in concentrations ranging from 7–125 ppm. The soybean oil was oxidized, and the fate of the labeled compounds was followed. Hexanal was converted to hexanoic acid especially at 50 C or higher. The 2,4‐decadienal was converted to 2,4‐decadienoic acid at room temperature, and heptenal, 2‐octanal, 2‐nonanal, glyoxal and malonaldehyde were found among the labeled products. 1‐Octen‐3‐ol was converted to 1‐octen‐3‐one at room temperature, but the 1‐octen‐3‐one formed a stable end product that produced no other labeled compounds. 1‐Pentanol was converted to pentanoic acid at 50 C or higher.
Adsorption of soy oil free fatty acids by rice hull ash
Authors: Proctor Andrew , Palaniappan Sevugan
Published: May 2007

Studies demonstrated that free fatty acids can be adsorbed from a soybean oil/hexane miscella by inorganic rice hull ash. A 1% dose was effective in diminishing free fatty acid concentrations but acid activation reduced the adsorption. Binding of free fatty acids followed a Freundlich isotherm with smaller doses of ash adsorbing more efficiently. Addition of isopropanol to the miscella promoted the adsorption, while water deactivation of the ash had no effect, possibly because water occupied sites not accessible to free fatty acids. Impaired adsorption behavior of ash heated above 700°C could have been due to disruption of the crystal form. The adsorption behavior of rice hull ash may be more fully understood with a better knowledge of adsorbent structure.
Hydrogenation of carboxylic acids by rhenium‐osmium bimetallic catalyst
Authors: Yoshino Koji , Kajiwara Yasushi , Takaishi Naotake , Inamoto Yoshiaki , Tsuji Jiro
Published: May 2007

Hydrogenation of carboxylic acids to alcohols at low temperature and under low pressure was achieved by using a new catalyst system, a rhenium‐osmium bimetallic catalyst. The most active catalyst was prepared by the reductionof the corresponding metal oxides with hydrogen in the presence of succinic acid. Decanoic acid was hydrogenated to decanol in high conversions at 25∼100 atm and 100∼120°C. Decane was formed as a by‐product by overreduction of the alcohol. The selectivity of alcohol was improved by the addition of thiophene as a modifier of the catalyst.
Improved method for quantitating and obtaining the unsaponifiable matter of fats and oils
Authors: Schwartz Daniel P.
Published: May 2007

A quantitative method for saponifying and isolating the unsaponifiable matter (UM) from fats and oils is detailed. The method, which is a modification of a previously described procedure, is faster, uses about half the solvent, and is easier to execute. The minimum time needed to completely saponify a large number of fats and oils is established and conditions for removing contaminating soap from the extracted UM are described. Evidence presented shows some fats and oils to be incompletely saponified using previously indicated time‐temperature conditions. The method compares favorably with the AOAC method, but is not applicable to the analysis of marine oils.
Analysis of total oil in soybeans: A new equilibrium extraction method and the effect of particle size
Authors: Snyder H. E. , Sheu G. , Brown H. G. , Clark P. , Wiese K. L.
Published: May 2007

A new method of total oil analysis is proposed in which the solvent was equilibrated with dissolved oil inside and outside of soybean particles rather than exhaustively removing all oil. By filtering, evaporating, weighing and multiplying by a factor (based on total miscella volume/sample volume) a satisfactory analysis could be done. Particle size was found to have a profound effect on amounts of oil in soybeans extracted by a conventional procedure. Sieving ground, dehulled soybeans into three particle sizes gave 15.3, 21.9 and 24.8% oil for >40 mesh, 40–100 mesh and <100 mesh, respectively, and 23.1% oil for the unsieved sample. Evidence is presented to support the idea that the amount of oil found in the smallest particle size was the true oil content of the soybeans analyzed. Using the equilibrium method to analyze the <100 mesh particles led to a rapid and economical analysis procedure. A comparison of the equilibrium and exhaustive extraction methods showed the exhaustive extraction gave a consistently larger oil content but less than 1% larger. The difference could be attributed to phospholipid.
Colorimetric determination of total tocopherols in palm oil, olein and stearin
Authors: Wong M. L. , Timms R. E. , Goh E. M.
Published: May 2007

By using a preliminary heat‐bleach at 250 C the Emmerie‐Engel method has been adapted for the determination of total tocopherols (including tocotrienols) in crude as well as refined palm oil, olein and stearin. Total tocopherol contents found were: Crude palm oil, 794 ppm (n=10); RBD palm oil, 563 ppm (n=13); RBD palm olein, 643 ppm (n=40); RBD palm stearin, 261 ppm (n=19), where n is the number of samples analyzed. During the detergent fractionation no tocopherols were lost, but the tocopherols were concentrated in the olein fraction.

The fate of the tocopherols during degumming, bleaching and steam refining/deodorizing of Crude palm olein containing 978 ppm total tocopherol was studied. Over the whole refining process only 8% of the tocopherols were lost, 62% of the original tocopherols were retained in the RBD palm olein, while the remaining 30% were concentrated in the fatty acid distillate which contained 7,040 ppm tocopherol.
Sucrose esters as model compounds for synthetic glycolipid surfactants
Authors: Donnelly M. J. , Bu'Lock J. D.
Published: May 2007

Some chemical and surfactant characterizations have been carried out on a range of sucrose esters varying in composition from predominantly monoto diester. These compounds are proposed as simple models for more complex glycolipids (cord‐factor analogues) which are representative of biosurfactants. The latter have potential application in enhanced oil recovery arising from their excellent surfactant properties.
The kinetics of the hydrogenation of triglycerides
Authors: Swicklik L. J. , Hollingsworth C. A. , Daubert B. F.
Published: May 2007

Highly purified oleic acid was prepared from virgin grade olive oil and converted into a highly purified synthetic triolein by a direct esterification procedure. The triolein was hydrogenated at varying temperatures and pressures in the presence of nickel and a number of samples were withdrawn for analysis at carefully noted time‐intervals.

The kinetics of the catalytic hydrogenation of triolein was analyzed. A mechanism was proposed for the course of the reaction involving three chemical species and the rate laws governing this mechanism were developed. The mechanism proposed along with the postulation that the effectiveness of the catalyst, as expressed by the terma, increases as the reaction proceeds was in theory sufficient to explain the experimental data. The reaction was first‐order at a temperature of 125°C.; however at higher temperatures the reaction was found to be somewhat more complex. The kinetic study substantiated the existence of an equilibrium betweencis andtrans isomers over part of the reaction.
The infrared spectra of mono‐, di‐, and triglycerides
Authors: O'Connor Robert T. , DuPre Elsie F. , Feuge R. O.
Published: May 2007

The infrared spectra from 2 to 12 microns of chloroform (solutions of several glycerides have been measured and studied with a view to possible analytical applications. These spectra are presented, and conclusions which can be obtained from their examination are reported in this paper.

The principal bands, common to the spectra of all glycerides, have been tabulated with correlations of the vibrating groups which give rise to them. The analytical significance of the infrared spectra is considered in detail for three specific regions: a) the O−H stretching vibration region, about 3.0 microus; b) the C−O stretching vibration region, about 9.0 microns; and c) the 10.0‐micron region of C−H bending, about the C=C group.

Analyses of these regions of the spectra indicate that infrared absorption can be used to detect and to determine mono‐, di, and triglycerides in admixtures and that the method for the determination of transisomers can, with modifications, be extended to include analysis of triglycerides.
Preparation of geometrical isomers of linolenic acid
Authors: Grandgirard A. , Julliard F. , Prevost J. , Sebedio J. L.
Published: May 2007

Two methods were developed to prepare important quantities of 18:3Δ9,12,15 geometrical isomers. The first method was based on the isolation of 18:3Δ9c,12c,15c from a linseed oil by a combination of urea inclusion and preparative high performance liquid chromatography (HPLC). The isolated 18:3 was isomerized using nitrous acid.

The second method was based on the isolation of 18:3Δ9,12,15 geometrical isomers which usually are formed during the heat treatment of vegetable oils. For that purpose a linseed oil was heated at 275 C for 12 hr under nitrogen. The geometrical isomers were isolated using a combination of column chromatography on silicic acid, urea inclusion and preparative HPLC.
Studies on monoene fatty acid isomers in hydrogenated fish oils
Authors: Lambertsen Georg , Myklestad Hakon , Braekkan Olaf R.
Published: May 2007

An analytical study of the geometrical and positional isomerisation of the monoenoic acids of partially hydrogenated fish oil is presented. The results showed that the monoene fatty acids of chain lengths 16, 18, 20 and 22 consisted of 75% in thetrans‐form and 25% in thecis‐form. The double bonds were distributed symmetrically over the chain length, with well defined maxima in position Δ‐9 for the fatty acids of chain length 16 and 18, and in position Δ‐11 for the fatty acids of chain length 20 and 22.Trans‐ andcis‐isomers showed the same positional distribution. Geometric as well as positional isomerization seemed to have reached an equilibrium state in the sample investigated.
Production and use of oilseed proteins
Authors: Reiners R. A. , Dimler R. J.
Published: May 2007

The worldwide production of the major oilseeds is reviewed, along with indications of their importance as protein sources either directly in human foods or indirectly for animal feeds. In general, direct food use is limited but could be expanded to help meet world protein needs. Problems to be solved relative to increased food use include protein source, processing, distribution and consumption, including cost and acceptance. The successes achieved by soybeans in the food field demonstrate some of the potentials for the oilseeds.
High lysine corn—What lies ahead?
Authors: Frost H. C. , Robinson D.
Published: May 2007

This paper reviews the worldwide impact, now and in the future, of the 1963 discovery by Purdue researchers that the protein of the opaque‐2 mutant contained more lysine and tryptophan than normal corn protein. Agricultural breeding, growing, harvesting, storage and distribution aspects are delineated and economics reviewed. Physical and chemical differences are discussed in relation to the foregoing aspects and implications concerning processing. Present and future roles of high lysine corn in human nutrition, particularly in lesser developed countries are discussed. Potential impact on the animal feeding industry is considered.
Fish protein concentrate: A new source of dietary protein
Authors: Stillings B. R. , Knobl G. M.
Published: May 2007

The concept of fish protein concentrate (FPC) is based on the more efficient use of our fishery resource by converting under‐utilized fish to acceptable products for human consumption. FPC is not a single product. It is rather a family of products produced by different processes. Each member in the family of products has different characteristics and can be used for different purposes. Although a variety of processes has been developed, most have been based on solvent extraction of whole fish to remove lipids and water. FPC produced by solvent extraction of fish of several different species contains between 75% and 95% protein, which is particularly high in quality. This type of product can be used in foods to improve markedly their nutritional quality without significantly changing their other characteristics. FPC produced by some solvent extraction methods, however, has limited functional properties. New processes are being developed which use enzymes, various solvents, or a combination of enzymes and solvents. Products from some of these processes have improved functional properties and these FPCs appear to be particularly promising for use in foods for their functional attributes. Several problems still remain to be solved and research is needed to determine how FPCs can be produced and utilized most efficiently and effectively. There is, however, a commercial industry emerging and indications are that FPCs will find a significant place in the market.
Open tubular columns for gas liquid chromatography: Cleaning and recoating procedures
Authors: Lowry Robert R. , Tinsley Ian J.
Published: May 2007

Procedures have been developed that permit the routine reuse of open tubular columns for the analysis of fatty acid methyl esters. Cleaning techniques are given that permit essentially endless recycling of the expensive capillary tubing with nearly 100% success in obtaining excellent columns upon recoating when using polyester liquid phases. Cost, including preparation of column, is equal to or less than the usual conventional packed column. These procedures make it both practical and economical to take advantage of the improved resolution and the reduced time for an analysis obtained with the open tubular column.
Study on relationship between oil, protein, and gossypol in cottonseed kernels
Authors: Pandey S. N. , Thejappa N.
Published: May 2007

Study on interrelationship between oil, protein, and free gossypol in cottonseed kernels of 97 varieties is reported. Relationship between these properties was studied for each botanical species separately, as well as for all the varieties together. Protein and oil were negatively correlated. The correlation coefficients (γ) were significant at the 1% level in the case ofGossypium arboreum, Gossypium hirsutum, andGossypium barbandense, as well as for all the varieties combined. In the case ofGossypium herbaceum varieties, γ was significant at 5% level. No correlation was found between oil and free gossypol. Protein and free gossypol were negatively correlated. The correlation coefficients were significant at the 1% level in the case ofG. hirsutum, G. barbadense, and all the varieties combined, while it was significant at 5% in the case ofG. herbaceum varieties.
Thermal properties of fats and oils. VII. Hydrogenated and unhydrogenated peanut oils
Authors: Ward T. L. , Singleton W. S.
Published: May 2007

The heat contents of hydrogenated and unhydrogenated peanut oils have been measured over a temperature range within which the glycerides of the oils changed from a completely solid state to a completely liquid one.

The specific heats of the oils in both solid and liquid states have been determined, and the heats of fusion have been calculated to be 21.7 cals./g. and 24.7 cals./g. for unhydrogenated and hydrogenated peanut oils, respectively. Equations were developed for expressing the specific heats of these oils (Cp, cals./g.), in terms of temperature (degrees C.):

The relative amounts of solid and liquid glycerides in hydrogenated and unhydrogenated peanut oils at different temperatures over the melting ranges of the respective oils have been estimated from calorimetric data.

The relationship between the content of solid glycerides in hydrogenated peanut oil and consistency, as determined by micropenetrations, has been established.

From previous determination of the micropenetration of hydrogenated peanut oils and present data, the correlation between the content of solid glycerides and the iodine values of progressively hydrogenates peanut oils has been established. Within the plastic range it is estimated that the reduction of iodine value by 1 unit increases the content of solid glycerides of progressively hydrogenated peanut oil by approximately 2%.
Antioxidant activity of phenols as related to effects of substituent groups
Authors: Miller G. J. , Quackenbush F. W.
Published: May 2007

Antioxidant activity in lard was exhibited by all phenols which had electron‐repelling groups in the 2 and 6 positions. No activity was shown by those which had electron‐attracting groups in these positions.

The mechanism of antioxidant action of alkyl phenols in lard does not appear to differ from that of di‐ or polyphenols. A free phenolic group was shown to be essential, and spectral absorption studies after autoxidation did not reveal any evidence for a dimer of the alkyl phenol. The dimer, stilbene quinone, reported isolated from oxidized petroleum oil, disappeared quite rapidly when added to oxidizing lard.
Composition of Zelkova seed oil
Authors: Hopkins C. Y. , Chisholm Mary J.
Published: May 2007

Seeds of the treeZelkova serrata, familyUlmaceae, were found to contain 21.7% of glyceride oil having icdine value 12.9, saponification value 292, and glycerol yield 13.6%. The oil was converted to methyl esters and examined by gas chromatography, followed by fractional distillation of the esters and identification of the individual acids. The percentage composition of the acids is estimated as follows: caprylic 8, capric 73, lauric 3, myristic 1, palmitic 2, stearic 1, oleic 3, linoleic 3, undetermined 6. The content of capric acid is higher than has been found in any natural oil or fat. Comparing it with other genera ofUlmaceae, the oil ofZelkova is seen to resemble closely that ofUlmus sp. but to be quite different from the oils ofCeltis andTrema.
Glyceride structure of vegetable oils by countercurrent distribution. III. Safflower oil
Authors: Scholfield C. R. , Dutton H. J.
Published: May 2007

Safflower oil was fractionated in a 200‐tube countercurrent distribution apparatus, and the oil was also fractionated after interesterification with C14‐labelled palmitic acid. The glyceride composition of the interesterified oil was similar to that of the natural oil. The glycerides were separated on the basis of both unsaturation and chain length of the constituent fatty acids, and the palmitoglycerides had only slightly higher partition coefficients than the oleoglycerides. The amounts of trilinolein, oleodilinolein, and palmitodilinolein found were similar to those calculated for a random distribution. Distribution of a mixture of safflower oil and olive oil showed that no mixing or randomization of triglycerides occurred during countercurrent distribution. It is concluded that fatty acids in safflower triglycerides are distributed in an essentially random pattern.
The effect of diet on the fatty acid composition of several species of fresh water fish
Authors: Kelly Peter B. , Reiser Raymond , Hood Donald W.
Published: May 2007

Four kinds of fresh water fish were captured in the young stage, maintained on a low‐fat diet for about two months, and either continued on that diet or transferred to test diets containing 10% cottonseed or menhaden oil for about five weeks. The fish were then sacrificed, and their total body fatty acids were examined for relative amounts of 2, 3, 4, 5 and 6 double bonds. It was found that no significant change from the natural diet occurred in the fatty acids on the low‐fat or cottonseed oil diets while on the menhaden oil diet the fatty acid composition changed to resemble the composition of that oil.

These changes differed from those of the marine mullet in that the body fat of the latter lost much of its naturally occurring polyunsaturated acids, when placed on the low‐fat regimen, and regained it on the menhaden oil diet.
Reaction mechanics of sodium methoxide treatment of lard
Authors: Weiss Theodore J. , Jacobson Glen A. , Wiedermann Lars H.
Published: May 2007

Lard was treated at several temperatures with sodium methoxide catalyst. Samples were taken frequently during the course of the reaction and were subjected to measurements of glyceride distribution, especially the trisaturated triglyceride fraction, in terms of melting point, cooling curve, aniline point, and x‐ray diffraction pattern. The over‐all reaction could be broken down into several phases.

Catalyst Formation. The sodium methoxide reacts with a fat to form an active catalyst. Infrared spectra show the formation ofbeta‐keto esters during the reaction, probably intermediates in the ester‐ester interchange.

Crystal Modification. This phase is characterized by a complete and permanent change in crystal structure with a simultaneous loss of GS2U peak in the cooling curve. The GS3 content is only slightly increased from the original lard at this point.

IV, etc. Interesterification. During these phases the fatty acids of the triglycerides approach random distribution. Intra‐esterification occurs simultaneously but at a different rate. These phases are distinguishable from each other by their apparent GS3 contents, which increase beyond that of phase II.
The relationship of pyridoxine and riboflavin to the nutritional value of polymerized fats
Authors: Witting L. A. , Nishida T. , Johnson O. C. , Kummerow F. A.
Published: May 2007

The nutritive value of polymerized fats was compared by feeding them at a 10% level to weanling rats kept on three different basal rations and various vitamin supplements. Autoxidatively or thermally autoxidatively polymerized fats depressed growth, and thermally polymerized fats were toxic to rats. The results indicated that the dietary level of riboflavin and pyridoxine and the manner in which the fats were polymerized had an important bearing on their nutritional value. The protein level also influenced the nutritional value of the oils and, at lower levels, appeared to be related to pyridoxine intake as the growth depression and the toxicity were partially overcome by supplementation of the diet with pyridoxine. Riboflavin apparently aided the animals in coping with autoxidized fat but did not contribute any protective action against thermal polymers.
Lipase made active in hydrophobic media by coupling with polyethylene glycol
Authors: Kodera Y. , Nishimura H. , Matsushima A. , Hiroto M. , Inada Y.
Published: May 2007

Lipases from various microorganisms were chemically modified with polyethylene glycol derivatives: 2,4‐bis[O‐methoxypoly(ethylene glycol)]‐6‐chloro‐s‐triazine (activated PEG2, a chain‐shaped polymer) and copolymer of polyoxyethylene allyl methyl diether and maleic anhydride (activated PM, a comb‐shaped polymer). Because each polymer is amphipathic, the modified lipases become soluble not only in aqueous solution but also in hydrophobic media. They exhibit potent catalytic actions for ester synthesis and ester exchange reactions, the reverse reaction of hydrolysis, in transparent organic solvents and also in oily substrates without organic solvents. With PEG2‐lipases, macrocyclic lactone and gefarnate (geranyl farnesylacetate) were synthesized in high yields from 16‐hydroxy‐hexadecanoic acid ethyl ester and from farnesylacetic acid and geraniol in organic solvents, respectively. The modified lipase catalyzed the esterification preferentially with the (R)‐isomer of secondary alcohols. Because the ester synthesis reactions with modified lipase proceeded in the transparent benzene system, the kinetic parameters (Michaelis constant and maximum velocity) were obtained by reciprocal plotting according to the Michaelis equation. With comb‐shaped polymer as modifier, PM‐lipase catalyzed effectively the reverse reaction of hydrolysis in organic solvents. The properties of each modified lipase are discussed in relation to those of the nonmodified lipase.
On the configuration of cocoa butter
Authors: Lutton E. S.
Published: May 2007

It is concluded from x‐ray diffraction, thermal curve, and enzymatic hydrolysis that the predominant glyceride of cocoa butter is 2‐oleoyl palmitoyl stearin (POS) instead of 2‐palmitoyl oleoyl stearin (OPS), the configuration which has been rather generally accepted. Accordingly it is suggested that a fully satisfactory cocoa butter extender should be largely of symmetrical, disaturated configuration since only thus is the characteristic beta‐3 form of cocoa butter likely to be preserved.

An important aspect of this finding is that all disaturated vegetable glycerides which have been well characterized are of symmetrical, disaturated configuration. This not only supports the idea of the formation of specific glycerides in natural fats as opposed torandom fatty acid distribution but also points to some important common feature in vegetable glyceride metabolism.
Continuous one‐step refining‐water washing of crude coconut oil
Authors: Morren J. E. , Sourelis S. G. , Kaiser H. R.
Published: May 2007

The Duozon‐Hydrazon combination soapstock separating and water washing machine has been demonstrated as a versatile, efficient, continuous coconut oil refining machine in commercial installations, with refining factors of 1.0 and less.
Refining crude cottonseed oil dissolved in hexane
Authors: Zeitoun M. A. , Harris W. B. , Harris W. D.
Published: May 2007

Measurements were made of the surface tensions of mixtures of cottonseed oil and hexane and of their interfacial tensions against water and caustic soda solutions. Attempts were made to study the reaction rate between the two phases. The results show that in caustic refining of hexane miscellas the caustic is readily dispersed into the oil‐hexane phase.

Refining losses were found to be lower for miscellas containing less than 70% oil. Concentrations as low as 40% were refined successfully. The losses were inversely related to the viscosity of the solution.
Solvent cooking of cottonseed meats for extraction
Authors: Spadaro J. J. , Vix H. L. E.
Published: May 2007

Data have been presented for a solvent‐cooking method of preparing cottonseed meats for extraction. The study includes experiments in which the flake moisture contents were increased to as high as 40% during the initial solvent cooking phase and decreased to about 10% by the end of the cooking cycle, and in which hexane and heptane were used as the cooking solvent in the presence of chemicals such as NaOH, NaCl, CaCl2, and NH3.

Results showed specific trends with varying condiditions. Examples are: increase in the initial moisture content during cooking increases granulation and consequently the mass velocity; increase to 30% moisture content is sufficient to result in mass velocities above the desirable 2,000 lbs. per square foot per hour; free gossypol content of the extracted meals is lower with the higher initial cooking moisture contents and with the addition of certain chemicals (NaOH‐CaCl2) ; and the addition of the combination of NaOH and NaCl resulted in better overall filtration‐extraction characteristics than either the NaOH‐CaCl2 or the NH3‐NaCl combinations.

On the basis of the above results the following general conclusions can be made:

Solvent cooking offers the possibility of combining cooking, crisping, and slurrying (extraction) steps into a single operation in a process, such as filtration extraction for the direct solvent extraction of cottonseed.

Chemicals can be introduced as needed to promote free gossypol reduction and possibly maintain a high alkali protein solubility in the solvent extracted meal.

Agglomeration and extractability of the solvent‐cooked cottonseed meats can be controlled.
Glucosinolate levels in western Canadian rapeseed and canola
Authors: Daun J. K.
Published: May 2007

Since the introduction of low glucosinolate rapeseed into Canadian production in 1975, the average level of glucosinolates has declined from about 80 µmol/g to 25 µmol/g in the 1985 Canadian new crop. Since 1983, more than 90% of the rapeseed planted in Western Canada has been of canola quality (less than 30 µmol/g glucosinolates). The Northern Alberta/British Columbia growing area is the only area in Western Canada which produced noncanola quality seed in 1984. Export shipments of rapeseed from Western Canada have not contained more than 30 µmol/g glucosinolates since December 1983, and at the end of the 1984/85 shipping year most shipments contained about 20 µmol/g glucosinolates. Western Canadian crushing plants have preferentially selected and crushed canola quality seed since 1979. This preferential selection may have slowed the reduction of glucosinolates in export seed. Crushers have produced canola quality meal from seed containing as much as 50 µmol/g glucosinolates, since between 40 and 60% of the glucosinolates present in the seed were removed during processing. Rapeseed has been introduced recently in Southern Ontario. Although the spring‐planted crop is canola quality, the winter crop, which makes up 20% of the production, is still high in glucosinolates.
A simple chemical method for stabilization of rice bran
Authors: Prabhakar J. V. , Venkatesh K. V. L.
Published: May 2007

A new simple chemical method for stabilization of rice bran is described. The process, based on the principle that lipase activity will be low at low pH, uses hydrochloric acid at 40 l/ton of bran for lowering the pH of rice bran from 6.9–6.0 to 4.0. The acid can be applied easily by sprinkling or spraying. The operation on small lots can be done by hand mixing of bran, but it is more efficient and effective if mechanical mixing, like a rotary or a trough mixer, is used. This simple method, which takes less than 4 min for a batch of 15 kg, will be useful for stabilization of rice bran in rice mills or where steam or electricity is unavailable. The process is being evaluated in commercial trials.
Isolation and detection of alkaline contaminant materials (ACM) in used frying oils
Authors: Blumenthal M. M. , Stockler J. R.
Published: May 2007

Alkaline contaminant materials are formed in frying oils during cooking. The ACM can be eluted from the same International Union of Pure and Applied Chemists‐Association of Official Analytical Chemists (IUPACAOAC) silica gel column used to determine polar materials in frying oils. The ACM are eluted with methanol after “non‐polar” and “polar” fractions already have been eluted from the column. A residue of silica gel in the methanol eluate must be insolubilized before the ACM can be identified and quantitated. IR was used to identify sodium oleate as the major constituent of ACM from a set of restaurant generated frying oil samples.
The volatile decomposition products and the organoleptic characteristics of the oxidative polymers of ethyl linoleate
Authors: Chang S. S. , Kummerow F. A.
Published: May 2007

The polymers formed during autoxidation of ethyl linoleate at 30°C. were isolated by a solvent extraction method using pentane‐hexane and diethyl ether as solvents. These polymers were only partially decomposed by catalytic hydrogenation at temperatures ranging from 25 to 110°C. and pressures ranging from 60 to 1,800 p.s.i. with Raney Nickel as catalyst. Both the polymers and their hydrogenated products had a bitter rancid flavor and painty odor. However in a dilution up to 10 parts per million, the polymers as well as the hydrogenated polymers could not be detected organoleptically.

Both the polymers and their hydrogenated products were reautoxidized at 30°C. and the volatile material obtained in each case characterized. The volatile material which was obtained from the polymers contained n‐propionaldehyde, n‐pentanal, and n‐hexanal; and the volatile material from the hydrogenated polymers contained n‐pentanal and 2‐heptenal. Since n‐hexanal was also identified in the volatile decomposition products from autoxidizing soybean oil and 2‐heptenal from the reversion compounds of hydrogenated soybean oil and since both these aldehydes were absent in the volatile cleavage products from autoxidizing linolenate, it is therefore possible that these reversion compounds could have arisen from the oxidative polymers of linoleate.
The production of salad oil by fractional crystallization with solvents
Authors: Mertens W. G. , Rubin L. J. , Teasdale B. F.
Published: May 2007

A fractional crystallization method for the winterization of cottonseed oil with solvents was developed in our laboratories and pilot plant.

Small amounts of solvent (e.g., 10% by weight of acetone) were mixed with the oil. This mixture was rapidly chilled to 0ŶC. and kept at this temperature for 3舑4 hrs.; the liquid portion was separated from the solids.

After solvent evaporation a salad oil of good quality was obtained. The yield is equal to or better than that obtained with conventional methods.

The method is suitable for a continuous operation since rapid chilling can be used, and only a short over‐all time is necessary. Great advantages of the process are the use of low amounts of solvent and of a refrigeration system not requiring temperatures below 0ŶC.
The oxyethylation of dinonylphenol
Authors: Mansfield R. C. , Locke J. E. , Booman K. A.
Published: May 2007

Countercurrent extraction data have shown that ethylene oxide adducts of dinonylphenol have a wider molecular‐weight distribution than is predicted by the Flory‐Poisson calculation. The difference is attributed to the fact that the dinonylphenol is not completely converted to dinonylphenoxyethanol before subsequent monomer additions occur.
Determination of mono‐, di‐, and triglycerides by molecular distillation and thin‐layer chromatography
Authors: Privett O. S. , Blank M. L. , Lundberg W. O.
Published: May 2007

Analysis of mixtures of mono‐, di‐, and triglycerides by molecular distillation and thin‐layer chromatography is described.

Mono‐ and diglycerides undergo appreciable acyl migration through the effect of heat during molecular distillation. Nevertheless this technique may be used for the quantitative analysis of mixtures of mono‐, di‐, and triglycerides, provided there are no substances present which catalyze, disproportionation.

Thin‐layer chromatographic (TLC) analysis of mono‐, di‐, and triglycerides is fast and simple and can be carried out on a micro‐scale with a high degree of accuracy and precision. It also is extremely sensitive, permitting the quantitative estimation of as little as 0.1% of a single component in a mixture.
New integrated refining process for edible oils
Authors: Cavanagh G. C.
Published: May 2007

Dust‐free solvent meal can be produced by pretreating meats with granular soda ash prior to oil extraction, addition of foots from miscella‐refining operation to meal, and screening meal from dryers prior to grinding, then grinding only overs and blending with screened meal.

By exclusion of air and light and by properly coordinating the miscella refining procedure, light‐colored, soap‐free oil can be produced, using low Baumé lye.

Refined miscella can be winterized in a short enough time to warrant doing it in a continuous plant, giving yields and chill tests comparable to or better than conventionally winterized oil.

A continuous deodorizer followed by continuous injection of nitrogen into the deodorized, cooled salad oil protects the oil from oxidation in this integrated, continuous salad‐oil plant.
Paper chromatography of phospholipides on silicic acid impregnated glass fiber filter paper
Authors: Dieckert Julius W. , Reiser Raymond
Published: May 2007

1. A reasonably reproducible method has been developed for separating lysolecithin, lecithin,, sphingomyelin, and phosphatidylethanolamine, using glass fiber filter paper impregnated with silicic acid as the chromatographic medium and 1:1 methanol:ethyl ether as the developing solvent.

2. Hot sulfuric acid was used to locate the chromatographed compounds on the chromatogram. The advantages and disadvantages of this reagent and the other spot test reagents used were discussed.

3. No separation between the unsaturated and saturated counterparts of lysolecithin or lecithin was obtained.
Pumps and compressors
Authors: Albright Lyle F.
Published: May 2007

Conclusions

Many new developments in pumping and compressing have recently been reported. The new equipment and theories reported will probably find frequent uses in the oil processing and chemical industries. The result will be lower pumping costs and better service.
Principles of mixing in the fatty oil industries
Authors: Rushton J. Henry
Published: May 2007

Conclusion

The principles of mixing are now so well understood that it is possible to determine the fluid motion best suited for any specific process. Equipment can be selected that will give the desired motion most economically. In some processes pipeline mixing is sufficient and convenient. Most operations require intermixing of materials on both large and small scales and can be done best with propellers and turbines operating in tanks.

At all stages of the development of a new process, exploratory‐research, bench‐scale, and pilot‐plant, attention to the mixing impeller and tank arrangement is necessary so that equivalent results can be reproduced in commercial sizes. When scale models of propellers and turbines are used, with well‐known flow, turbulence, and power characteristics, the mixers can be selected with assurance. Otherwise the sizing of large‐scale equipment becomes mainly conjecture and improvisation.
Metal‐catalyzed lipid oxidation and changes of proteins in fish
Authors: Castell Charles H.
Published: May 2007

The addition of metals to pure fats and model systems has given us a picture of the part they play in lipid oxidation. But in complex substrates such as fish flesh the same metal ions catalyze reactions in other components of the muscle as well. A more complete picture of deterioration is obtained when we also examine the effect of metals on the other components of the muscle.

Although lean fish muscle contains 0.5% to 1% unsaturated lipids, during frozen storage it rarely goes rancid, as indicated by thiobarbituric acid (TBA) values or rancid odors. The lipids do oxidize, but instead of forming carbonyls and other compounds associated with rancidity, they become bound up in lipid‐protein complexes, which accounts for the toughened texture of overstored or poorly stored frozen fish. It has been generally accepted that the formation of these lipid‐protein polymers is brought about by a reaction between the proteins and oxidizing fatty acids. For fish of the gadoid or cod family, this is further complicated by the enzymic production of formaldehyde, which forms in the muscle during cold storage. The direct addition of formaldehyde to give concentrations of 0.001% to 0.05% caused marked reductions in the extractable protein of cod muscle. Because formaldehyde and dimethylamine (DMA) are produced in the stored muscle by the same reaction, the accumulation of the DMA can be used as a measure of this process which leads to protein insolubility. Removal of the dark lateral muscle from the fillets before freezing reduced the production of DMA and formaldehyde during storage and resulted in less loss of extractable protein.
IR spectra of long chain vinyl derivatives
Authors: McManis George E. , Gast Lyle E.
Published: May 2007

Differences in their IR spectra are used to identify and analyze compounds containing a monosubstituted ethylenic (vinyl) group. Variations in location, shape and intensity of the various bands due to this structure were studied. Although previous work was briefly reviewed, emphasis was on new information obtained from IR spectra of long chain vinyl compounds related to vegetable oils, including 1‐alkenes, acrylic esters, allyl esters and ethers, vinyl esters, vinyl ethers and vinyl ketones. In IR spectra of long chain (C10−C18) vinyl compounds bands caused by the vinyl structure show clearly and, usually, without interference. These bands consist of stretching vibrations of the vinyl olefinic bond and the three vinylic C−H bonds, and of in‐plane and out‐of‐plane deformations of the C−H linkages. Since the vinyl group and neighboring groups influence one another, the interactions of vinyl groups with carbonyl groups and single C−O bonds, as in esters and ethers, were investigated.
Diels‐alder adducts from safflower oil fatty acids: I. Maleic anhydride as dienophile
Authors: Sastry G. S. R. , Murthy B. G. K. , Aggarwal J. S.
Published: May 2007

The Diels‐Alder reaction between alkali conjugated and elaidinized safflower oil fatty acids and maleic anhydride was studied under various experimental conditions. The principal product which was obtained in 51–55% yields was a mixture of the adduct of maleic anhydride and maleic acid in 40∶60 proportions. The isolation and properties of this mixed adducts from the reaction mixture and their conversion to trimethyl, tributyl and triallyl esters are described. The trimethyl ester was also obtained in good yield from the methyl esters of the fatty acids and dimethyl maleate.
Industrial uses of high erucic oils
Authors: Nieschlag H. J. , Wolff I. A.
Published: May 2007

Vegetable oils rich in erucic acid have desirable properties for a variety of applications. At present, only a fraction of the potential that exists for commercial exploitation of high erucic oils in the United States is fulfilled with 10 million pounds of rapeseed oil imported annually. Though rape is not a crop in the United States, another member of the mustard family, crambe, has been recommended by the USDA as a practical crop for domestic cultivation. Compared to rapessed oil, crambe oil is more suitable for industrial use because it consistently contains a higher percentage of erucic acid. High erucic oils, as examplified by crambe, can be employed as lubricants in continuous steel casting, in formulated lubricants and in the manufacture of rubber additives. Both the hydrogenated oil and derived wax esters have properties comparable to commercial waxes. Useful nitrogen derivatives can be prepared from either the erucic acid or mixed acids from the oil; behenyl amine is used in a corrosion inhibitor, disubstituted amides are effective plasticizers and erucamide is an excellent slip and antiblocking agent for plastic films. Oxidative ozonolysis of erucic acid produces the dibasic acid, brassylic, and the monoacid, pelargonic. Mixed diacids, mainly brassylic and azelaic, can be obtained by ozonolysis of fatty acids from the oil. Alkyl diesters of brassylic, or of the mixed diacids, are excellent low temperature plasticizers. Two new nylons (13 and 1313), which are derived from C‐13 difunctional products of erucic acid ozonolysis, contain repeating units that have longer uninterrupted polymethylene chains than other nylons. Moderate melting points and exceptionally low water absorption are a consequence of this structure. The low‐melting characteristic is an advantage in adhesive uses and facilitates fluidized‐bed coating, molding and extrusion; low moisture affinity contributes to excellent electrical properties and dimensional stability.
The determination of chlorophyll in oil
Authors: Stillman R. C.
Published: May 2007

Conclusions

A method for determining parts per million of chlorophyll in an oil has been developed. The details of the method are given. The Beckman DU, Beckman B, and Coleman Jr. spectrophotometers have been used. Reliability of results has been determined and standard deviations have been calculated.
Tall oil
Authors: Herrlinger Richard
Published: May 2007

Tall oil processing is a relatively new and rapidly growing industry. Based on a stable supply of raw material from the kraft paper industry, it provides an important source of rosin and fatty acid products. The processes most generally employed in the United States are acid refining, distillation, and separation by fractional distillation.

Tall oil refining techniques have advanced to the point where fatty acids substantially free from rosin acids and rosin substantially free from fatty acids are produced. With continued growth of the industry and further advances in tall oil technology, products of even greater refinement and wider utility may be expected in the not too distant future.
Determination of the methoxyl content of fats
Authors: Allen R. R. , Buswell R. J.
Published: May 2007

A method for the determination of the methoxyl content of fats has been developed using chromotropic acid. The fat is saponified and the methanol recovered by distillation, oxidized, and reacted with chromotropic acid. The optical density of the colored solution at 5,700 A is proportional to the methoxyl present.
The composition of bloom fat in chocolate
Authors: Cerbulis J. , Clay C. , Mack C. H.
Published: May 2007

The composition of the fat which has bloomed in chocolate has been investigated. There is evidence that the type of center which is coated with chocolate has no effect upon the fatty‐acid composition of the bloom fat. The rate of blooming however was found to be affected by the center. The theory that the oils in coated nuts migrate to the chocolate surface to cause fat bloom has been disproved. Comparison of the fatty acids present in the bloom fat with respect to the coating fat show a decrease in the unsaturated acids and an increase in the saturated acids. There is evidence that hydroxyl containing oxidation products of the fatty materials in the chocolate are not present in the migrated fat.