bluuebunny/crossref_metadata_2025 huggingface dataset:
Poly(amide‐acetals) and poly(ester‐acetals) from 9(10)‐formylstearic acid as stationary phases for gas chromatography
Authors: Neff W. E. , Awl R. A. , Pryde E. H. , Cowan J. C.
Published: June 2007

Diesters from the reaction product of methyl 9(10)‐formylstearate with pentaerythritol were condensed with diols and diamines to produce the respective linear poly(ester‐acetals) and poly(amide‐acetals). Like those derived from methyl azelaaldehydate, these polymers have latent crosslinking sites at the acetal bond and, when crosslinked on an acidic diatomaceous support, form useful stationary phases bonded to the support surface for gas chromatography. Unlike that derived from methyl azelaaldehydate, the linear poly(amide‐acetal) from methyl 9(10)‐formylstearate is soluble in solvents, so that column packings are more easily prepared and advantage can be taken of the more polar nature of the poly(amide‐acetal). The stationary phases derived from the formylstearate have a continuous operating range from at least −60 C to 190–220 C with no detectable amount of phase bleed. Bleeding gradually increases, but the packings are still useful in dual column, compensated systems to 290 C. The poly(amide‐acetal) derived from formylstearate has intermediate polarity, whereas the poly(ester‐acetal) counterpart is relatively nonpolar. Polarity of the poly(ester‐acetal) was greatly increased, whereas that of the poly(amide‐acetal) was slightly lowered by adding dimethyl 1,4‐cyclohexanedicarboxylate as a comonomer. Compounds of widely different polarities were separated with good resolution and adequate efficiency on these packings during programed or isothermal gas chromatography.
Development of edible tallow fractions for specialty fat uses
Authors: Luddy F. E. , Hampson J. W. , Herb S. F. , Rothbart H. L.
Published: June 2007

Edible beef tallow was effectively fractionated by an acetone crystallization procedure to yield five fractions: two solid glyceride fractions comprising 14% (ca. 7% each) of the original tallow; two liquid fractions of 59% and 7%; and one semisolid fraction of 20%. The solid glycerides were composed of ca. 80% saturates (saturated fatty acid glyceride components), approximately an equal mixture of palmitate and stearate, with oleate as the principal unsaturate. The liquid glycerides were composed of more than 65% unsaturates (unsaturated fatty acid glyceride components), predominantly oleate, with the saturates a 3:1 mixture of palmitate and stearate. The semisolid glyceride fraction was similar to cocoa butter. It was one‐third unsaturated, mainly oleate with the saturates a mixture of palmitate and stearate. The thermal behavior of the fractions was studied by differential scanning calorimetry. The liquid fraction had a differential scanning calorimetry final melting profile similar to commercial salad oil and the profile of the semisolid fraction resembled that of cocoa butter. The semisolid fraction appeared to be compatible with cocoa butter over a wide range. Mixtures of 5 and 50% cocoa butter with the semisolid fraction had melting profiles similar to that of the original cocoa butter.
Average increase in chain length of crystalline long chain compounds per carbon atom
Authors: Skau Evald L.
Published: June 2007

A comprehensive survey has been made of published crystal X‐ray diffraction data in order to select an authentic overall value ford90, the average increase in chain length of crystalline long chain compounds per carbon atom, for general use in calculating angle of tilt. Data were available for 10 isomorphous homologous series including the normal hydrocarbons, alkanoic acids, primary alcohols, ketones, dicarboxylic acids, symmetrical saturated triglycerides, potassium acid salts, quarter‐hydrates of Na‐1‐alkanesulfonates, hydrazides and the dihydrazides of dicarboxylic acids. The results, supported by data for other specific long chain derivatives show that (a) 1.27 Å is the best value for this constant, and (b) there is no justification for the value 1.30 Å, which has been used in the recent literature as the accepted value in estimating the angle of tilt. The information developed can be used to predict the effective length of one molecule in the crystal of any specific long chain member of any of the homologous series studied.
Analysis of alkyl ethoxylates by NMR
Authors: Cross C. K. , Mackay A. C.
Published: June 2007

Complete identification of an unknown sample of alkyl ethoxylate cannot presently be accomplished without some resort to “wet” chemistry. A new, fast, simple technique is presented, which allows complete characterization of alkyl ethoxylates in terms of average chain length of the alkyl portion and degree of polymerization.
Clay‐heat refining of edible oils
Authors: Mag T. K.
Published: June 2007

The treatment of crude edible oils with sodium hydroxide solutions is the standard refining procedure in the industry. Refining with NaOH removes free fatty acids, some phosphatides, proteinaceous matter and some colored material. Up to now experience has shown that most oils cannot be deodorized satisfactorily unless they have been caustic‐refined. In the past, when most crude oils contained several per cent of free fatty acids, caustic‐refining offered itself as a particularly suitable means of preparation for further processing. In recent years the free fatty acid content of crude oils has been, in most cases, only a fraction of 1%, which could very readily be removed in the process of deodorization. A prerequisite for this would be to remove by some other means those substances that interfere with satisfactory deodorizing. It has been found that the process of bleaching can be used for this purpose if the oil is pretreated with 0.1–0.5% phosphoric acid and bleached at 325–350 F. The amount of bleaching clay required depends on the type of oil and its quality, but with many oils up to 2% clay is satisfactory. The amount of phosphoric acid necessary also depends on the type of oil.
Application of partial hydrogenation theory to the design of commercial reactors for hydrogenating triglyceride oils
Authors: Albright Lyle F.
Published: June 2007

Within the last 15–20 years, major advances have been publicized regarding the mechanism and general understanding of the partial hydrogenation of triglycerides, including soybean oil, cottonseed oil, corn oil and various animal fats (primarily hog and beef fats). Although edible shortenings, oleomargarine stocks and soap stocks are produced in large quantities, there is considerable doubt that the theory and fundamental information relative to hydrogenation is always applied to the fullest extent in designing and operating commercial reactors. This paper will review past accomplishments, the current state of the art and probable directions to be taken to obtain even further reactor improvements.
Water‐recycle washing of refined soybean oil: Plant scale evaluation
Authors: Beal R. E. , Black L. T. , Griffin E. L. , Meng J. C. , Farmer G. S.
Published: June 2007

A series of 24 hr tests was made in a commercial refinery under eight different operating conditions to select optimum conditions for a subsequent longer test of the antipollution recycle‐washing process wherein wash water is recycled instead of being discarded. Alkali‐refined oil was continuously washed at a rate of 15,000 lb/hr to remove sodium. Recycled wash water was then treated with a cation exchange resin to remove sodium. Two wash water pH levels, two oil‐water ratios and the addition of a sequestering agent ethylene diamine tetraacetic acid (EDTA) to wash water were factors investigated. For the longer test a water pH of 3.0 and an oil‐water ratio of 4:1 were used, and EDTA was not added. Operating and analytical data, equipment specifications and cost data were acquired. The washed oil had a satisfactorily low content of sodium, iron and copper. After it was bleached the oil hydrogenated at a rate comparable to that of a conventionally washed oil. The bleached, deodorized oil had satisfactory flavor and flavor stability. The exchange resin required periodic caustic cleaning to maintain capacity. The new recycle process provides an economic solution to the wash water disposal problem.
Thermal activation of peroxidase as a lipid oxidation catalyst
Authors: Eriksson C. E. , Vallentin K.
Published: June 2007

Lipid oxidation catalysis with peroxidase heat treated in vitro was strongly influenced by the pH at which the treatment was carried out, particularly in the range 5.5–6.5. Below pH 5 no increase in lipid oxidation activity occurred due to masking of the heme groups. Electron microscopy studies showed differences in size and shape of the thermal aggregates produced at pH 7.2 and 4.9. Increased lipid oxidation activity of peroxidase on heat treatment at pH 6.5 was almost exclusively associated with the aggregates, which were separated by gel chromatography from nonaggregated material containing the residual enzyme activity. Heme migration during heat treatment led to relatively higher heme content of the aggregates, thus increasing the number of catalytic sites. Thermal destruction of the heme group decreased its lipid oxidation activity.
Factors affecting analytical values of beeswax and detection of adulteration
Authors: Tulloch A. P.
Published: June 2007

Various factors that could affect analytical values for beeswax, and so also detection of adulteration, have been investigated. Ester value determination was checked using synthetic monoesters. Gas liquid chromatographic analysis of overheated wax confirmed that free acids decreased on heating and also showed loss of unsaturated hydrocarbons and of monoesters. The saponification cloud point detected as little as 1% of a paraffin mp 83 C (chain length C20–C60) but only 6% or more of a paraffin mp 53 C (chain length C20–C35). Gas liquid chromatographic analysis of the hydrocarbon fraction of waxes containing these paraffins detected 1% of either paraffin, but only the low melting paraffin was estimated accurately. The presence of 2.5% of carnauba wax in beeswax was detected and estimated by gas liquid chromatography.
Studies on the TBA test for rancidity grading: II. TBA reactivity of different aldehyde classes
Authors: Marcuse Reinhard , Johansson Lars
Published: June 2007

The TBA reactivities of several aldehydes, most of them known as ordinary products of lipid autoxidation, have been investigated systematically. Gas liquid chromatography‐purified alkanals, 2‐alkenals and 2,4‐alkadienals were reacted with TBA in water solution. The formation of pigments with maximum absorbance at 450 and 530 nm was measured at optimum time‐temperature conditions‐different for readings at 450 and 530 nm‐ and values for absorbance per mole aldehyde were calculated. These values show that on reaction with TBA all studied aldehydes build a yellow 450 nm pigment, while only 2,4‐alkadienals and, to a lesser extent, 2‐alkenals produce the red 530 nm pigment. Consequently both pigments are measures of aldehydic products of lipid autoxidation: In the case of predominant unsaturated aldehyde formation, determination of the pigment with maximum absorbance at 530 nm is preferable. However, if alkanals are predominant, the determination of the yellow pigment at 450 nm is more apporpriate, as it grants higher sensitivity.
Variables in powdering of floor finishes
Authors: Ginn M. E. , Fronczak E. T.
Published: June 2007

Powdering of floor polishes represents the breakdown of a film on the floor, which occurs particularly under cold, low humidity conditions; this has presented a serious problem to the industry. Factors in the powdering or dusting of floor polish films are reviewed. Variables include the effect of measurement technique, humidity, ambient temperature and floor tile surfaces. Correlation between laboratory and field test results is noted, and high correlation is evident provided that extraneous factors such as soil residues are eliminated.
Influence of genetics, environment and admixtures on low erucic acid rapeseed in Canada
Authors: Craig B. M. , Mallard T. M. , Wight R. E. , Irvine G. N. , Reynolds J. R.
Published: June 2007

Single plant isolates in theBrassica napus andBrassica campestris species of rapeseed yielded glyceride oil containing small amounts of erucic acid. Agronomically suitable varieties were grown commercially in 1971 as the first phase in a changeover of Canadian rapeseed production from varieties with erucic contents of 20–45% to low erucic acid varieties. A program to monitor the erucic content by gas chromatographic analysis in the stages of production, handling and transportation from seed to export shipment was undertaken to evaluate the effects of genetics, environment and admixture. The individual increase in erucic content ranged from 0.5 to 1.0, resulting in total increases of 1–2%.
Opportunities and problems in modification of levels of rapeseed C18 unsaturated fatty acids
Authors: Rakow G. , McGregor D. I.
Published: June 2007

Selections for different levels of C18 fatty acids in rapeseed to date have had only limited success, due in part to the low frequency of occurrence of desired genotypes with increased linoleic and decreased linolenic acid. In the progeny of mutation experiments with seeds of the variety Oro (linolenic acid content 8–10%) two stable mutants were selected, one with 5% and the other with 20% linolenic acid in the seed oil. The level of linoleic acid in the two mutants is the same as Oro (16–20%), but the levels of oleic and linolenic acids are inversely altered. In this paper several problems associated with selecting for linoleic and linolenic acids, which became apparent during the mutation studies, are discussed. Many selections made from the mutated material were unstable, reverting to the original Oro fatty acid composition after two or three self‐pollinated generations. This fact plus environmental and maternal effects made selection difficult. However, with the use of rapid and simple analytical methods and space‐saving growing techniques, these difficulties were overcome.
Place of rapeseed in the edible oil market
Authors: Mcansh J.
Published: June 2007

The potential for rapeseed oil in the world edible oil market is evident in the statistics of net exports of the principal vegetable oilseeds from primary producing countries. The last complete year for which figures are available is 1970, and in that year soybeans accounted for some 52% and rapeseed only 7.5% in oil equivalent. Since soybeans have only ca. 50% of the oil content of rapeseed, they are bought mainly for their yield of high protein meal. Conversely, rapeseed is bought for its oil content and produces a meal that is not only lower in protein but up to this time has been less acceptable as an ingredient in animal feed formulations. Fortunately for rapeseed, these problems are being tackled diligently and should be overcome in the near future. When this point has been reached, rapeseed will be a much stronger competitor in world markets for protein meal. The trend in the use of rapeseed oil in the Canadian domestic market is an indicator of the potential in world markets. It is displacing other edible oils that have dominated the Canadian market in the past. In the 1971 calendar year, 35.6% or 160.5 million pounds, i.e., 73,000 metric tons, of vegetable oil used in the manufacture of margarine, shortening and salad oils was rapeseed oil. Rapeseed oil is competing keenly with soybean oil in the Canadian market and in the future should be able to greatly enlarge its share of world trade.
Comparison of chemical and agronomic characteristics of twoBrassica napus L. cultivars, bronowski and target
Authors: Finlayson A. J. , Krzymanski J. , Downey R. K.
Published: June 2007

TheBrassica napus cultivar, Bronowski, has a low glucosinolate content in the seed and thus has considerable potential as a parent stock for the production of low glucosinolate rapeseed. It also differs from otherB. napus cultivars in fatty acid composition, but the meal amino acid analysis is similar to that of the standard cultivar, Target. The physical and chemical properties of the Bronowski seed storage proteins are similar to those from Target. While the results permit no definite conclusions about the origin of Bronowski, they show that a cross between it and Target does not change greatly the amino acid composition of meal or the protein composition in the progeny. Crosses between Bronowski and otherB. napus cultivars have produced progeny with a glucosinolate content lower than Target and an improved agronomic performance.
Cultivar differences in proteins of oriental mustard (Brassica juncea [L.] coss.)
Authors: Mackenzie S. L.
Published: June 2007

The variability in the amino acid composition of the lipid‐free meals from the seeds of five cultivars ofBrassica juncea, Burgonde, Ekla, Lethbridge 22A, Primus and Stoke has been studied. Arginine, tyrosine and histidine were the more variable amino acids. The meals were extracted with 0.5 M NaCl and 64–68% of the meal nitrogen was released. The extracts were fractionated by molecular exclusion chromatography to produce (a) purified preparations of the major storage protein, a globulin having a sedimentation coefficient of 12S; and (b) a fraction containing low molecular weight proteins. No difference in the relative proportions of these two components was observed. The amino acid composition of the low molecular weight protein fraction varied more than that of the 12S protein.
Thiocyanations: I. Elucidation of olefin thiocyanations: Product distribution, mechanism and a rationale of thiocyanogen value
Authors: Silbert L. S. , Russell J. R. , Showell J. S.
Published: June 2007

Thiocyanogen adds to monoolefins (cis‐9‐octadecene,trans‐9‐octadecene and methyl oleate) in acetic acid solution to yield α,β‐dithiocyanate, α‐thiocyanato‐β‐isothiocyanate, α‐thiocyanato‐β‐acetate and α‐bromo‐β‐thiocyanate adducts. A trace amount of a substitution product indicated to be an allylic isothiocyanate was detected in the reaction products from thetrans‐9‐octadecene and methyl oleate reactions. Formation of the mixed adducts does not affect the stoichiometry of thiocyanogen addition to monoolefins but is responsible for the nonquantitative formation of dithiocyanate adducts obtained in preparative work. A mechanism accounting for the products and stereochemistry is proposed. A clearer understanding of the reactions underlying determinations of the thiocyanogen value of polyolefins is provided on the basis of the available current evidences.
Bleaching of vegetable oils: I. Conversions in soybean oil, triolein and trilinolein
Authors: Van den Bosch G.
Published: June 2007

Soybean oil, triolein and trilinolein were treated with acid‐activated earth (2–15%) at 25–120 C. With low initial peroxides and in the absence of air, little additional conjugation was found. With high initial peroxides or in the presence of air, conjugated dienes and trienes were formed particularly with high amounts of earth. At higher temperatures and longer bleaching times the amount of conjugated compounds also increased. It can be concluded from the bleaching experiments with triolein and trilinolein that conjugated dienes, trienes and tetraenes are formed much more easily with linoleate than with oleate.
A new benzene‐ethanol‐water solvent system for TLC separation of aflatoxins
Authors: Waltking Arthur E. , Bleffert George W. , Chick Marshall , Fogerty Rosemary
Published: June 2007

Gas liquid chromatography was used to determine the composition of the benzene‐ethanol‐water (BEW) solvent system frequently used in the separation of aflatoxins by thin layer chromatography. Investigation of a rapid procedure for preparing and using this solvent system led to the discovery of a new BEW solvent system with advantages for the routine determination of aflatoxins in roasted nut products, which consists of benzene‐ethanol‐water 40:6:3 for the trough solution and 4:27:20 for the bottom solution.
Ethoxylated glycerol and propylene glycol glycoside palmitates from lactose
Authors: Mehltretter C. L. , Wilham C. A.
Published: June 2007

Polyoxyethylene polyol glycoside palmitates were prepared by the following successive reactions: transglycosylation of lactose by glycerol and propylene glycol to yield crude mixtures of the polyol glucosides and galactosides; alkoxylation with ethylene oxide; and tranesterfication by methyl palmitate. Almost all the solid waxy products exhibited low surface and interfacial tensions and good emulsion stability; they are expected to be effective food emulsifiers, cosmetic surfactants and biodegradable industrial surfactants.
Soybean protein flavor components: A review
Authors: Cowan J. C. , Rackis J. J. , Wolf W. J.
Published: June 2007

This review on the flavor components of soybean protein products examines primarily our studies on sensory evaluation of commercial flours, concentrates and isolates; on extraction of flavor components from soybean flakes with hexane‐alcohol azeotropic mixtures; on the application of proteolytic enzymes to improve flavor; and on the effect of inactivating lipoxygenase on soy beverage flavor. Evidence indicates that enzymatic reactions affect the flavor of final products. Presumably lipoxygenase is a primary culprit and linolenic acid a primary precursor when soybeans are partially processed before destroying enzymatic activity.
Oils from perennial gourds
Authors: Ault Waldo C. , Swain Margaret L. , Curtis Lawrence C.
Published: June 2007

The seeds and the oil from the seeds of two perennial gourds,Cucurbita palmata andCucurbita digitata, which grow wild in the Southwestern States, have been examined. Approximately two‐thirds, by weight, of the whole dried fruit is seeds. The seeds contain about 28–30% oil and somewhat higher percentages of protein. The oils from both species are chiefly characterized by 10.0 to 17.0% of a conjugated trienoic acid similar to the eleostearic acid of tung oil, but apparently not identical with it.

Analytical data are shown pertaining to the whole seeds as well as the oil extracted from them.
Antioxidant properties of the fatty alcohol esters of gallic acid
Authors: Morris Steward G. , Kraekel Lillian A. , Hammer Dorothy , Myers J. S. , Riemenschneider R. W.
Published: June 2007

Summary and Conclusions

The antioxidant properties of octyl, dodecyl, tetradecyl, hexadecyl, and octadecyl gallates in lard substrate were determined by the active oxygen method. The order of their effectiveness was about the same as that of the more active antioxidants, nordihydroguariaretic acid and gallic acid, that have been reported. The carry‐over of the antioxidant properties into baked goods was determined by storage tests on piecrust at 38° and 63°C. The results show that the higher gallates have good protective action in baked piecrust and are much superior to gallic acid and propyl gallate.

These higher esters of gallic acid are readily soluble in fats. This factor is of great importance in commercial stabilization of fats.
Effect of drying and storing tung seeds on quality of the oil and milling characteristics of the seeds
Authors: Holmes Raiford L. , Pack Frank C. , Gilbert S. G.
Published: June 2007

Summary and Conclusions

Tung seeds, hulled but with most of the shells intact, were artificially dried at two temperatures in December and January and put in storage in bags in a well ventilated shed, along with similar seeds which had not been artificially dried. At bimonthly intervals tests on stored seeds were made on a commercial serew press.

The acid value of oil in the intact seeds put in storage at 10% moisture content early in December and late in January had risen only slightly, from 5 to 0.8–1.5, by the following April.

Intact seeds dried to about 10% moisture at temperatures of 158° F. and about 172° F. (155–190° F.) processed in the screw press as well the following April as they did when put in storage in early December, and there was no deterioration in the quality of the oil.

Intact seeds which were dried from 26% moisture to about 10% moisture in late January at 155–212° F. (the temperature remained at 212° F. for at least an hour) did not process efficiently after two months' storage, nor did the material stored at the same time without artificial drying.

Caution should be used in storing seeds for long periods after drying at temperatures approaching 212° F. or with high moisture contents (20% or above) until more experience is available.
Extracted California olive oil
Authors: Lewis Reginald R.
Published: June 2007

Extracted olive oil is not used exclusively for soapmaking but in fact is used to the utmost extent in edible oils. General processing procedures are outlined for the production of edible olive oil from high acid extracted olive oil.
The hydrolysis of fatty acid chlorides
Authors: Bauer S. T. , Curet Maizie C.
Published: June 2007

Fatty acid chlorides of octanoic, decanoic, lauric, myristic, palmitic, stearic, oleic, elaidic, and linoleic acids were hydrolyzed at 25° C, in water and the amounts of unchanged acid chlorides determined after different periods of reaction.

Contrary to expectations, the chlorides of the longer chain fatty acids, palmitic and stearic, reacted at a more rapid rate than the chlorides of the shorter chain fatty acids. Lauryl chloride appears to be more resist‐ant to hydrolysis than either the chlorides of the lower molecular weight octanoic and decanoic acids or the chlorides of the higher molecular weight myristic to stearic acids.

The chlorides of the unsaturated acids, oleic, elaidic, and linoleic, are hydrolyzed less rapidly than stearyl chloride. However, elaidyl and myristyl chlorides exhibit the same relative rates of hydrolysis during the first two hours of reaction. Myristyl chloride hydrolyzes more rapidly than elaidyl chloride after the first two hours.

The addition of either hydrochloric acid or free fatty acids to the reaction mixture was found to have no pronounced effect on the hydrolysis of the acid chlorides.
A study of rancidity of olive oils
Authors: Kaloyereas S. A.
Published: June 2007

The Wheeler test for peroxides proved to be relatively the most reliable method for the examination of olive oils for rancidity.

The Issoglio test, although of no value for testing rancidity, can be of use in differentiating the natural olive oils from the refined olive oils.

There is a wide variation in the susceptibility to fat oxidation of the oils from different sources.

Infestation of the olives by mold induces the susceptibility of the oils to rancidity.

Alcoholic extracts of anise seed showed antioxidant properties. Negative results were obtained using alcoholic extracts of mustard seed.
Preparation of hydroxy acids by sulfation of oleic and linoleic acids
Authors: Roe Edward T. , Schaeffer Benjamin B. , Dixon Joseph A. , Ault Waldo C.
Published: June 2007

Monohydroxystearic acids were prepared by sulfation and subsequent hydrolysis of oleic acid, and the effect of reaction conditions on yield was studied. Monohydroxystearic acids were obtained from commercial oleic acid in 72% yield and from pure oleic acid in 86% yield. Conditions for the best yields apparently gave increased amounts of isomeric hydroxy acids.

Hydroxy acids prepared by the sulfation and subsequent hydrolysis of linoleic acid were converted to methyl esters, and purified by fractional distillation and low temperature crystallization. Experimental evidence indicates that sulfuric acid reacts with one double bond of linoleic acid to form isomeric monohydroxyoleic acids and with both double bonds to form dihydroxystearic acids. The by‐products formed by the sulfation of linoleic acid include both ester‐type polymers and additional polymeric material which cannot be converted to monomers by alkaline saponification.

When commercial oleic acid is sulfated and subsequently hydrolyzed, the monohydroxystearic acid thus obtained presumably contains monohydroxyoleic acids and dihydroxystearic acids resulting from the linoleic acid present in the starting material. The formation of an unsaponifiable polymer during the sulfation of linoleic acid accounts in part for the lower yield of hydroxy acids obtained from commercial oleic acid, as compared with that of purified oleic acid.
Interfacial tension of oil‐water systems containing technical mono‐ and diglycerides
Authors: Feuge R. O.
Published: June 2007

Technical mono‐ and diglyceride products have been prepared from cottonseed oil stearine, and the effectiveness of these products in lowering the interfacial tension at vegetable oil‐water interfaces has been investigated.

When both monoglycerides and diglycerides are present in the oil phase, the surface activity of the is less than 1/100th that of the monoglycerides on a weight for weight basis; hence the interfacial tension is substantially a function of the monoglyceride content.

The interfacial tensions against water of such oils as peanut, cottonseed, and soybean are practically the same, and their interfacial tensions are lowered by practically equal amounts for equal additions of a given monoglyceride preparation.

A concentration of 1% of monoglycerides in the oil phase will lower the interfacial tension at the oil‐water interface to approximately one‐half that which is observed when no monoglycerides are present. A concentration of 6% of monoglycerides in the oil phase will lower the interfacial tension approximately to zero.
Oil from calabash seed, Crescentia cujete L.
Authors: Smith B. A. , Dollear F. G.
Published: June 2007

The composition and characteristics of calabash,Crescentia cujete L., seed and oil have been determined. The oil was found to have the following composition calculated from the iodine and thiocyanogen values, and saturated acid content of mixed fatty acids: saturated acids 19.7%, oleic acid 59.4%, linoleic acid 19.3%, and linolenic acid 1.6%. Comparison of the composition and characteristics of calabash seed oil with those for peanut and olive oil indicate that, except for the presence of a small amount of linolenic acid in the former, the oils are similar.
A qualitative method for detecting surface active agents
Authors: Hoyt L. F.
Published: June 2007

A NEW METHOD is presented for the qualitative detection of small amounts of surface active agents which is generally applicable to all types, i.e. anionic, cationic, and non‐ionic. This method is based on the solubilization in aqueous solution of certain oil soluble dyes, particularly Brilliant Oil Blue BMA.
Hygroscopic equilibrium of cottonseed
Authors: Karon M. L.
Published: June 2007

Summary and Conclusion

An investigation has been made of the hygroscopic equilibrium of cottonseed over a range of 31% to 93% relative humidity. From 31% to 71% relative humidity the moisture content of cottonseed increased linearly from 6.03% to 10.27%. From 71% to 93% relative humidity the moisture content increased rapidly from 10.27% to 22.19%. When cottonseed was separated into meats and hulls, including linters, it was found that the hulls contained more moisture than the meats.

On the basis of these results it is apparent that, when stored cottonseed is aerated, consideration should be given to the effect of local atmospheric conditions. The relative humidity of the air used for aeration can affect the moisture content of the stored seed either favorably or adversely. Although it may temporarily reduce heating by conduction of the heat of respiration, it may increase the moisture content and thus stimulate further respiration and heating.
Stability of bound gossypol to digestion
Authors: Carruth Frank E.
Published: June 2007

Bound gossypol is largely unabsorbed in the rat.

In cottonseed flour it is largely associated with the denatured (salt‐insoluble) protein fraction.

Evaporation of an ether solution of gossypol on isolated cottonseed protein does not bind the gossypol to the protein (see reference 4) as in the moist cooking of seed.

The percentages of bound gossypol, 1.9 in the rat feces and 1.74 in the flour residue, after salt extraction, are the highest reported in a biological product.
Hydrogenation of soybean oil with copper‐chromium catalyst: Preliminary plant‐scale observations
Authors: List G. R. , Evans C. D. , Beal R. E. , Black L. T. , Moulton K. J. , Cowan J. C.
Published: June 2007

Four commercial hydrogenations were carried out on 20,000 1b batches of soybean oil with 0.25, 0.5, and 1% fresh copper‐chromite catalyst and 1% used catalyst. Hydrogenations proceeded smoothly at catalyst levels of 0.5 and 1%, but the reaction was slow at a 0.25% concentration. Kinetic, selectivity ratio and fatty acid compositional data were acquired during several of the hydrogenation runs. Nickel contamination, confirmed by analysis of used copper catalyst, lowered selectivity. Copper content of the oil rose during hydrogenation, but normal processing steps, particularly bleaching and winterization, removed it to below levels (0.01–0.02 ppm) detectable by direct atomic absorption spectroscopy. Both copper and chromium remaining in the oil after processing were concentrated by winterization in the stearine fraction. Organoleptic, oxidative, and room odor tests showed that oils of good stability can be produced on a commercial scale by copper hydrogenation and winterization. Information was gained regarding problems involved in the plant use of copper‐chromite catalyst for hydrogenating soybean oil for edible purposes.
Fat in today's food supply—Level of use and sources
Authors: Rizek Robert L. , Friend Berta , Page Louise
Published: June 2007

Nutrient fat—food fats and oils, as well as fat from meat, milk, and other fat containing foods—in the U.S. food supply has increased ca. one‐fourth over the past 60 years or so on a per person/day basis. Ca. two‐fifths of the fat currently comes from fats and oils, including butter; over a third comes from meat (including fat pork cuts), poultry, and fish; and ca. one‐eight comes from dairy products. This large increase in nutrient fat is due mainly to the use of more vegetable fats—margarine, shortening, and salad and cooking oils. The per capita amount provided by animal fats actually has decreased, because the large decreases in consumption of butter and lard are only partly offset by increases in fat associated with greater consumption of meats. Despite the decrease in consumption of animal fats, they continue to provide ca. one‐fourth of the total calories. Although the proportion of calories from vegetable fats has increased, animal products still account for the largest share of the calories provided by fat. Shifts in sources of fat and the increased amount of fat have changed the fatty acid content of the food supply.
Role of dietary fat in health
Authors: Jones Richard J.
Published: June 2007

Recent scientific evidence is reviewed which shows that some modest success at improving the morbidity due to atherosclerotic disease has been achieved by a diet lower in fat and cholesterol and higher in polyunsaturated fatty acids than the usual American diet. This has shown a group correlation with serum cholesterol reduction. The effect is small enough that no statistically significant improvement in overall mortality rate has yet been seen in groups studied. Many imponderables remain in the use of a high polyunsaturated fatty acids diet: not only is the optimal daily dietary intake uncertain, but its effects upon the body economy are just beginning to receive attention. While it seems reasonable to attempt nomalization of abnormal blood lipid patterns through dietary or pharmacological efforts in those individuals with acquired or inherited hyperlipidemias, the presently available data do not warrant major revision of the dietary pattern for the remaining 80–90% of the population.
Current studies on relation of fat to health
Authors: Kummerow F. A.
Published: June 2007

An increase in the linoleic to oleic acid ratio by an increase in the percentage of the polyunsaturated ω6 family of fatty acids in culinary fats and a decrease in the consumption of cholesterol‐rich food were believed necessary as a prerequisite to early intervention in coronary heart disease. A decrease in total fat consumption also has been recommended. However, a decrease in the percentage of fat in the diet may not be nutritionally sound, as it may only increase the percentage of carbohydrates consumed and, thus, the synthesis of the ω9 family of fatty acids from the surfeit calories. It may be more judicious to decrease the total number of calories through less consumption of a well balanced diet. Furthermore, as thetrans‐fatty acids, which are formed during hydrogenation, are not discriminated against completely by acyl‐glycerol‐3‐phosphoryl‐choline transferase or acyl coenzyme A cholesteryl transferase, it would be, from a biological viewpoint, advantageous to eliminatetrans‐fatty acids from both stick and tub type margarines.
Modification of food to control fat intake
Authors: Babayan Vigen K.
Published: June 2007

National trends in amounts and types of fat consumed have not alleviated our problems in nutrition and health. The dilemma of the public, as well as of the medical and nutritional sectors of society, has been what to do about atherosclerosis and obesity. Various methods and approaches are suggested where‐by the fat intake may be reduced or controlled. Several unique classes of compounds are suggested as possible candidates for novel nutritional foods. Nutritional education is stressed as the long range prerequisite for an enlightened public which can meet the challenge of tomorrow.
Some environmental factors affecting free amino acid composition in six varieties of peanuts
Authors: Young Clyde T. , Waller G. R. , Matlock R. S. , Morrison R. D. , Hammons R. O.
Published: June 2007

This study involved six Spanish type entries (five commercial varieties and a plant introduction) grown in the National Variety Tests in Oklahoma and Georgia under both irrigated and nonirrigated conditions. Significant effects (Georgia vs Oklahoma) were observed on aspartic acid, proline, glycine, valine, isoleucine, peptide, ammonia, and histidine. Significant differences for irrigated vs nonirrigated in the two states for aspartic acid, threonine, proline, glutamic acid, isoleucine, leucine, tyrosine, phenylalanine, peptide, ammonia, and histidine were observed. Significant differences among the six entries were observed for glutamic acid, leucine, tyrosine, phenylalanine, ammonia, histidine, arginine, tryptophan, and total amino acids. None of the treatments produced significant changes in measured amounts of serine, alanine, methionine, and lysine. Significant differences for Georgia vs Oklahoma and irrigated vs nonirrigated for Kjeldahl nitrogen of the whole peanut were noted.
Effect of harvest date and maturity upon free amino acid levels in three varieties of peanuts
Authors: Young C. T. , Matlock R. S. , Mason M. E. , Waller G. R.
Published: June 2007

An improved method for the extraction of free amino acids and a peptide of unknown composition with a methanol:chloroform:water mixture (60:25:15; v:v:v) was described. The largest variations were related to maturity. If the amino acids were ranked in descending order, glutamic acid, followed by asparagine (including asparagine, glutamine, threonine, and serine), topped the list in the mature and low intermediate groups, except in Valencia at 141 days. The peptide and phenylalanine were usually in the top six, while aspartic acid occurred there fairly often. Arginine was the highest in immature peanuts. Proline was found in higher concentrations in immature peanuts than previously reported. The presence of two nonprotein amino acids (γ‐methyleneglutamine and γ‐methyleneglutamic acid) in mature kernels was confirmed.
Quantitative gas chromatographic analysis of lipids: Comparison of gas density balance and flame ionization detector
Authors: Lanser Alan C. , Johnston A. E. , Dutton H. J.
Published: June 2007

Accuracy of available detectors for gas chromatography is a subject of continuing research in analytical chemistry. The quantitative deficiency of the flame ionization detector, as well as of other detectors, has been widely recognized, and empirical correction factors have been required. By contrast, the gas density balance, the forgotten ideal detector, should not require calibration. A gas density balance, now available in a commercial chromatograph, and a flame ionization detector were compared for quantitative analyses of lipids. Wt percents of known methyl ester mixtures were determined, as well as mole percents of aldehyde fragments from certain ozonized octadecenoate isomers. Percentages were calculated from area response without correction factors for the gas density balance and with correction factors, based upon the number of ionizable carbon‐atoms, for the flame ionization detector. Accuracy, as measured by percentage deviation from either known or theoretical values, was better for gas density balance data than for flame ionization detector data. Aldehyde and aldehydic ester fragments formed by reductive ozonolysis of octadecenoate isomers from partially hydrogenated methyl linolenate also were determined with each detector. Theoretically, ozonolysis of these monoenes should yield an aldehyde and an aldehydic ester in equal mole percents. Experimentally, the average of the ratios of aldehyde to aldehydic ester from each of the Δ5‐Δ13 monoenes was 1.29 for the FID data (corrected) and 1.01 for GDB data (uncorrected). This difference in averages approaches significance at the 95% confidence level. For the Δ14 and Δ15 monoenes from which C4 and C3 aldehydes are formed, ionizable carbon‐atom corrections proved even less adequate.
Mutual solubilities of some fatty acid methyl esters
Authors: Bailey A. V. , Harris J. A. , Skau E. L. , Sumrell G.
Published: June 2007

Mutual solubility data have been obtained for methyl esters of the predominant fatty acids in vegetable oils. Binary freezing point diagrams are presented for systems exhibiting regions of metastable equilibria. Simple eutectic systems were obtained for both saturated‐unsaturated and unsaturated‐unsaturated methyl ester binary mixtures.
Relationship of soil removal to hydrophile‐lipophile balance
Authors: Nichols T. R.
Published: June 2007

Concentration‐detergency curves were developed for 28 soil‐surfactant systems. These systems consisted of three single component soils and nonionic surfactants from two homologous series. An optimum surfactant concentration was shown to exist for each soil‐surfactant system and was found to be related to the hydrophile‐lipophile balance of the surfactant. From data developed, a relationship is apparent between the hydrophile‐lipophile balance of the soil and the hydrophile‐lipophile balance of the surfactant (of either homologous series) most effective for removing this soil. The relationship points the way for optimization of surfactant type and concentration for a specific soil based upon hydrophile‐lipophile balance calculations.
Ethylene adduct of conjugated octadecadienoic acids: III. Aromatization of C20 cyclohexene methyl esters
Authors: Bell E. W.
Published: June 2007

A procedure is described for the catalytic aromatization of the ethylene adduct of conjugated isomers of methyl octadecadieonate. When the C20 cyclohexene fatty methyl esters were heated at 290–300 C with palladium and 1‐octadecene as hydrogen acceptor, C20 aromatic cyclic esters were obtained in 90–95% yield.
Processing of cottonseed
Authors: Boatner Charlotte H. , Hall Catherine M. , O'Connor Robert T. , Castillon Leah E. , Curet Maizie C.
Published: June 2007

The pigmentation of cooked cottonseed has been shown to depend principally upon the moisture content and period of heating of the seed.

Several samples of crude hydraulic‐pressed and screw‐pressed oils produced under known processing conditions were found to differ markedly from each other with respect to their original colors and refining characteristics.

The screw‐pressed crude oils were more deeply colored and contained one principal pigment, whereas the hydraulic‐pressed oils contained two principal pigments.

The absence of significant amounts of gossypol in the crude oils has been demonstrated by means of a new technic for the quantitative isolation of gossypol.

The crude oil pigments differed from gossypol, but like gossypol, they were removed during alkali refining.

The pigmentation of the crude oils has been shown to depend principally upon the pigmentation of the original seed and the moisture content of the seed during cooking.

On the basis of their absorption spectra it has been deduced that the alkali‐refined hydraulic‐pressed oils contain two to three pigments originally present in the crude oils whereas the alkali‐refined serewpressed oils contain these same pigments as well as a large number of decomposition products of the principal crude oil pigment.
The rates of oxidation of unsaturated fatty acids and esters
Authors: Holman Ralph T. , Elmer Otto C.
Published: June 2007

The rates of autoxidation of oleic acid, ethyl oleate, linoleic acid, 10,12‐linoleic acid, ethyl linoleate, trilinolein, pentaerythritol linoleate, dipentaerythritol linoleate, elaidolinolenic acid, linolenic acid, ethyl linolenate, trilinolenin, and methyl arachidonate have been studied by oxygen uptake in a Warburg respirometer and the results are compared with the rates of enzymatic oxidation of lipoxidase substrates.

The increase in the number of double bonds in a fatty acid by one increases the rate of oxidation of the fatty acid or its esters by at least a factor or two.

Earlier findings that acids oxidize more rapidly than their esters have been confirmed.

The initial rates of lipoxidase oxidation of ethyl linoleate, ethyl linolenate, and methyl arachidonate were found to be essentially the same.
The photometric determination of the color of certain glyceride oils
Authors: Whyte Laurence K.
Published: June 2007

Conclusion

A photometric method has been presented for the determination of the colors of tallows and greases.

The relation existing between certain spectral absorption data and the normal visual conception of color has been shown.

The method is both comprehensive and flexible and entirely eliminates the personal factor as involved in a visual method of color‐grading, with its attendant disadvantages, variations in individual chromatic conception, ocular fatigue, and the inability of the dichromat to evaluate color.

The method inherently permits the devisal of color measuring systems of a continuous and comprehensive character.

Several systems of color evaluation for tallows and greases adapted to photometric data derived by the foregoing method have been furnished.

It is desired to draw attention to the fact that this technical paper does not possess any official status but is presented by the author with the thought that it offers some original concepts which might provide another and simple approach to the problem involving the color evaluation of oils by means of photoelectric photometry. Indubitably, considerable further investigation, particularly of a cooperative nature, remains to be performed before a final and universally acceptable photometric method is evolved.
Thermal properties of fats and oils
Authors: Charbonnet Grace H. , Singleton W. S.
Published: June 2007

Heat capacities of the α‐ and β‐forms of trimyristin, tripalmitin, and tristearin, and the β‐form of trilaurin were measured. The heats of fusion of the β‐forms of these four compounds were determined.

The heats of fusion of the α‐forms of trimyristin, tripalmitin, and tristearin were calculated from heat content data. Calculations were also made of the heats of transition, α‐ to β‐form.

The molal entropy at 298.16° K. was calculated for the β‐form of each compound.
A modified method for the determination of monoglyceride in fats and oils by oxidation with periodic acid
Authors: Handschumaker E. , Linteris L.
Published: June 2007

The original periodic acid method of Pohleet al. has been modified to render it more suitable for routine control purposes. An attempt was made to minimize the danger of obtaining high estimates when assaying commercial concentrates prepared from mixed glycerides containing C18 saturated and unsaturated fatty acids. The sharpness of the titration endpoint was markedly improved.