bluuebunny/crossref_metadata_2025_split huggingface dataset:
Antioxidants for vegetable oils
Authors: Sherwin E. R. 
Published: April 2007

AbstractSeveral chemical compounds having antioxidant efficacy in food fats and oils and cleared for food use by governmental regulatory agencies are available for such use by vegetable oil processors in many nations of the world. These antioxidants are reviewed with particular attention to major benefits and possible shortcomings they may afford when added to vegetable oils. Some guidelines in selecting antioxidants to achieve optimum results are offered. Also, precautions to be observed in adding antioxidants to fats and oils are discussed.
Use or disposal of by‐products and spent material from the vegetable oil processing industry in Europe
Authors: Svensson Christina 
Published: April 2007

AbstractThe tendency in the oil and fat industry in Europe as far as by‐products and spent material are concerned is to use and regenerate as much as possible for chemical‐technical purposes. Materials with a high thermal value which are not suitable or profitable for use in chemical‐technical products will in the future probably be utilized as a fuel in combination with fuel oil. By‐products and spent material that cannot be exploited in the manners outlined above will be deposited in dumps. Incineration is another possibility. However, the quantities of waste must be of a considerable magnitude if this method is not to be too expensive.
Liquid waste treatment in the vegetable oil processing industry—European practices
Authors: Choffel G. 
Published: April 2007

AbstractThe waste treatment methods that are currently used in the vegetable oil processing industry are reviewed with special attention to three points: a very careful study of the local conditions is necessary before selecting any treatment process; in any case, it will mean an expensive investment, and the running costs will be high; and, in the near future, new laws will leave no choice to plant owners—they will have to comply with legal requirements or close up shop.
Liquid waste treatment in the vegetable oil processing industry—U.S. Practices
Authors: McDermott G. N. 
Published: April 2007

AbstractWastewaters from vegetable oil processing in the U.S. are in many cases discharged to publicly owned wastewater systems for treatment with community wastewaters. Nine plants provide treatment for direct discharge to rivers or streams. The major treatment process utilized in either case is biological treatment. Both research studies and full‐scale treatment have demonstrated the effectiveness of biological treatment in degradation of vegetable oil to an extent equal to or superior to removal of organic material from domestic sewage. Limitations of the concentration of oil accepted in discharges to publicly owned treatment works were prevalent in earlier years; however, during the last few years, the compatibility of vegetable oil in municipal wastewater treatment systems has been acknowledged. Real problems with oil are more likely from petroleum type oil which can be associated with process and effluent quality problems. The train of treatment processes for direct discharge typically includes pH adjustment to acidic state, gravity separation, pH adjustment to near neutral, chemical coagulation plus dissolved air flotation, biological treatment, and in some cases filtration through granular media. Effluent qualities as good as 7.5 mg/1 of biochemical oxygen demand and 1 mg/1 of oil have been reported.
Cyanoethylation of ketostearates
Authors: Kenney H. E. , Donahue E. T. , Maerker G. 
Published: April 2007

AbstractReaction of methyl9(10)‐ketostearate with acrylonitrile under basic catalysis leads to the formation of new carbon‐carbon bonds by the introduction of one to four β‐cyanoethyl groups on carbon atoms adjacent to the carbonyl function. Five cyanoethylated products of 4‐heptanone have been isolated and identified. A GLC method has been developed to separate and determine four of the cyanoethylated derivatives of methyl 9(10)‐keostearate and methyl 12‐ketostearate but the fifth, the tetracyanoethylated product, cannot be determined by this procedure. With the aid of this analytical method a study of some of the reaction parameters was undertaken to determine the degree to which yields and product distribution could be influenced by change in reaction conditions. Among the factors studied were amount of catalyst, reagent ratio, reaction temperature, use of solvents and precision. These series of experiments revealed that the degree of cyanoethylation of methyl 9(10)‐ketostearate can be varied within wide limits, but that monocyanoethylation cannot be accomplished in realistic yields without the simultaneous formation of polycyanoethylated products.
Influence of temperature‐induced phase transitions on fat emulsions
Authors: Wilton I. , Friberg S. 
Published: April 2007

AbstractThe polymorphic behavior of a commercial monoglyceride emulsifier together with a liquid vegetable oil and water has been investigated by means of microscopic examination and differential scanning calorimetry. The results show that the stability regions of the liquid crystalline phases formed are highly dependent on the temperature and related both to the solubility of the monoglyceride emulsifier in the oil phase and to its polymorphic behavior. The formation and stability of emulsions are discussed in connection with the results obtained.
Structure of monohydroperoxides formed by chlorophyll photo‐sensitized oxidation of methyl linoleate
Authors: Fedeli E. , Camurati F. , Jacini G. 
Published: April 2007

AbstractThe structures of the hydroperoxides prepared by photochemical oxidation of methyl linoleate in the presence of chlorophyll were determined by gas liquid chromatography‐mass spectrometry (GLC‐MS) of the trimethylsilyl (TMS) derivatives of the hydroxyesters. The position of the double bonds were deduced via hydroxylation with OsO4, followed by GLC‐MS analysis of the TMS derivatives. Structures of the original hydroperoxides were elucidated from these data.
Separation and quantitation of alkene and hydroxy alkane sulfonates by thin layer chromatography
Authors: Allen M. C. , Martin T. T. 
Published: April 2007

AbstractIn the production of detergent range olefin sulfonates a rapid and relatively simple method for the analysis of compounds produced is desirable. This paper describes a thin layer chromatographic technique for the separation and quantitation of the sodium salts of alkene monosulfonates and disulfonates and hydroxy alkane monosulfonates and disulfonates. The separation is accomplished on tracked, unactivated sulfate‐impregnated Silica Gel G layers. Standard equilibrated developing tank conditions are employed in conjunction with a developing solvent of chloroform‐methanol‐sulfuric acid. Visualization of the compounds is based on their suitability for charring by heat and SO3 fumes resulting from fuming sulfuric acid which is smeared on the inner sandblasted surface of a charring lid. The charred compounds are quantitated using a scanning photodensitometer. Areas of resultant peaks are calculated and related to composition of the sample.
Biodegradation of synthetic detergents evaluation by community trials Part 2: Alcohol and alkylphenol ethoxylates
Authors: Mann A. H. , Reid V. W. 
Published: April 2007

AbstractThe biodegradability of ethoxylates based on synthetic primary alcohols and on iso‐octylphenol has been evaluated by field trials with a trickling filter sewage treatment plant serving a small community. Ethoxylates based on synthetic alcohols showed good biodegradability in the trickling filter even in winter. This is in line with laboratory tests. Effluents were practically nonfoaming and on further aeration an ultimate biodegradability of 99% was achieved. Ethoxylates based on iso‐octylphenol biodegraded in winter to an extent of some 20% only. In summer, values as high as 80% were obtained. In general however ethoxylates of this type cannot be considered biodegradable. Effluents showed a considerable tendency to foam even under summer conditions.
The autoxidation of highly unsaturated fatty acids: Methyl 4,7,10,13,16,19‐docosahexaenoate
Authors: Noble Ann C. , Nawar W. W. 
Published: April 2007

AbstractMethyl docosahexaenoate was selected as a model system for studying the autoxidation of highly unsaturated fatty acids. The ester was oxidized at 50 C for 28 hr and the volatiles collected by high vacuum distillation and fractionated by gas chromatography. A number of aldehydes, aldehyde esters, hydrocarbons and methyl esters were identified. Mechanisms are proposed for the formation of these compounds.
Monoethylenic fatty acids of a partially hydrogenated herring oil
Authors: Ackman R. G. , Hooper S. N. , Hingley J. 
Published: April 2007

AbstractA Canadian Atlantic herring oil hydrogenated for margarine use to an iodine value of 76 and melting point of 32.5 C was found to have 30% saturated acids and 66% monounsaturated fatty acids. The monounsaturated fatty acids could be analytically determined ascis andtrans isomers by open tubular gas liquid chromatography.Trans acids were 33% of the C16 and C18 monounsaturated acids, and 32 and 28%, respectively, of the C20 and C22 monounsaturated acids. After separation of geometric isomers by Florisil‐silver nitrate chromatography the positional isomers in each class were determined by oxidative fission. The double bond positions of the originalcis fatty acids were largely retained in bothcis andtrans isomers, but additional isomers were observed, especially in thetrans fatty acids.
Full‐fat and defatted soy flours for human nutrition
Authors: Mustakas G. C. 
Published: April 2007

AbstractFull‐fat and defatted soy flours represent basic forms of soy protein that can be produced by simple, uncomplicated and low cost processes, and properly processed soy flours have excellent nutritional value as demonstrated in biological feeding tests with humans and small animals. New, simple production methods for full‐fat soy flours, including an extrusion process for use in urban communities and a simple hand process for use in villages where skilled labor, machines and steam power are unavailable, have been developed. Severe heat treatment during processing reduces the availability of amino acids, impairs oxidative stability, reduces vitamin content and develops poor flavor characteristics in the product. Lipoxygenase inactivation before the toasting treatment is important to obtain a stable, high fat product. Good flavor in soy flours can be achieved to make them acceptable to the consumer as constituents in a wide range of processed foods.
The sesame plant as a source of protein and other nutrients
Authors: Yermanos D. M. , Saleeb W. , Labanauskas C. K. , Cavanagh G. C. 
Published: April 2007

AbstractTropical varieties of sesame grown in California exhibit lush vegetative growth and could serve as sources of leaf protein concentrates. Green sesame plants were harvested in late August and, following 3 months of vegetative growth, produced 18.5 tons of fresh material per hectare, 543 kg/ha of protein. It is expected that these yields could be increased with breeding of better varieties and improvement of cultural practices. Amino acid composition of sesame leaves was comparable to alfalfa; 17 amino acids make up 21% of dry leaf weight.
Crambe seed processing: Decomposition of glucosinolates (thioglucosides) with chemical additives
Authors: Kirk L. D. , Mustakas G. C. , Griffin E. L. , Booth A. N. 
Published: April 2007

AbstractCrambe meal was cooked with a variety of bases and metal salts to study decomposition of the undesirable glucosinolate (thioglucoside),epi‐progoitrin. Salts of iron and copper were preferred because they were the most active decomposers and because they did not reduce the lysine content as did the alkalies. An unsaturated hydroxy nitrile, representing about 25 mole per cent of the decomposedepi‐progoitrin, was the major reaction product left in the cooked meal. A thionamide product, representing about 7 mole per cent of the decomposedepi‐progoitrin, was also observed in meals cooked with metallic salts. The thionamide was relatively unstable in moist, hot crambe meal, especially at basic pH, and may therefore be an intermediate in a complex decomposition path. Rats fed ferrous sulfate‐treated crambe meal as 30% of a protein sufficient diet gained 70% compared with a basal control. Enlargement of thyroid, liver and kidneys was about 1.5 times that of the control organs. A crambe meal heated under the same conditions but without ferrous sulfate and fed at the same diet level caused 100% mortality within two weeks.
Composition of seeds of cruciferous oil crops
Authors: Appelqvist L. ‐Å 
Published: April 2007

AbstractSeveral species of the Cruciferae family are presently used as oilseed crops, viz.,Brassica campestris (turnip rape and sarson),B. juncea (brown or yellow mustard),B. napus (rape),Crambe abyssinica (crambe), andSinapis alba (white or yellow mustard). Seed oils of these species are characterized by variable but generally large amounts of erucic acid (22:1) in the triacylglycerols, which make up 95–98% of the total lipids of high quality, viable seeds. In addition to erucic acid, the major fatty acids are oleic (typically 10–25%), linoleic (10–20%), linolenic (7–11%) and eicosenoic (5–10%). However cultivars of rapeseed lacking erucic acid and having about 55–60% oleic, 20–25% linoleic and ca. 10% linolenic acid have been developed. The eicosenoic and erucic acids are located exclusively at the 1 and 3 positions of the triacylglycerol. As a consequence, major triacylglycerol types have carbon numbers 54, 56, 58, 60 and 62. The phospholipids of rapeseed are essentially devoid of erucic acid and have palmitic, oleic and linoleic acids as major fatty acids. Sterols generally amount to about 0.5% of the oil with β‐sitosterol, campesterol and brassicasterol as major constituents (about 55%, 25% and 15%, respectively, of the total sterols). A few per cent of the total sterol fractions is cholesterol. The tocopherol content of rapeseed oil is about 800 ppm with α‐ and γ‐tocopherol as major components. Cruciferous seeds contain a fairly large number of storage proteins. Thus approximately 50 components have been detected in alkaline extracts ofBrassica napus, a major portion of which are in the molecular weight range 120–150,000. The protein spectrum ofB. napus (rape) is more complex than that ofB. campestris (turnip rape) since the former species is an allotetraploid withB. oleracea (kale, cabbage, etc.) andB. campestris as parents. Approximately 5% of the fat free seed meal is composed of glucosinolates, which are split upon enzymatic hydrolysis to antinutritional factors: isothiocyanates, oxazolidinethiones and nitriles. The different crucifers discussed have both qualitative and quantitative differences with respect to glucosinolate content.
A laboratory centrifugal refining method for control application
Authors: Pohle W. D. , Gregory R. L. , Tierney S. E. 
Published: April 2007

AbstractA control method is presented for selecting the appropriate processing conditions for alkali refining of crude vegetable oils by the centrifugal process to yield lowest losses with satisfactory color. This technique is sufficiently analogous to actual processing conditions to provide reliable information upon which plant performance can be based.The cup method cannot be used in this manner in that it no longer approximates operating procedures as in the days of kettle refining. The chromatographic neutral oil method, on the other hand, provides an index of the amount of oil available for recovery without regard to the possibility of attaining such levels.For these reasons the centrifugal method fills a void of long standing. Other tangible benefits that accrue from this technique are: selection of sources of oil that can be most profitably refined by establishing the relative value of competitive oils, and a means of evaluating plant efficiency.
Quick and simple methods for studying crystallization behavior of fats
Authors: Wilton I. , Wode G. 
Published: April 2007

AbstractA simple method of obtaining reproducible cooling curves has been developed. A microscopical technique is described for determining melting point and transformation time of the unstablea‐form, which has a marked influence on the consistency of commercial fats.A correlation between the transformation time and the shape of the cooling curve has been found. Examples of the application of the cooling curve technique in factory control are given and discussed.
A method for the determination of the extent of polymerization in frying fats and in fats extracted from fried foods
Authors: Sahasrabudhe M. R. , Bhalerao V. R. 
Published: April 2007

AbstractA method is described for the isolation of polymerized products in frying fats as a urea non‐inclusion fraction (NAF). Analysis of fats used in commercial frying operations and of fats extracted from some fried foods is reported. Amount of NAF obtained by the method appears to be in direct relation to the duration of heating. Oils heated at 200C for 24 hr yield 15舑18% of NAF having molecular weights of 500舑550. Some of the fats extracted from fried foods yielded up to 2.5% of the polymeric fatty acids.
Methods for the determination of cyclopropenoid fatty acids. I. Aqueous hydrochloric acid method
Authors: Magne F. C. , Harris J. A. , Skau E. L. 
Published: April 2007

AbstractAn analytical method is described for the estimation of long‐chain cyclopropenoid fatty acid derivatives. It is based upon the quantitative addition of a molecule of hydrogen chloride at the cyclopropene ring when the sample is shaken with concentrated hydrochloric acid. The cyclopropenoid content can be calculated, as sterculic acid, from the increase in chlorine content. Epoxy compounds and hydroperoxides interfere and must be removed by one of the accepted pretreatment methods.
Methods for the determination of cyclopropenoid fatty acids. II. A stepwise hydrogen bromide titration method for cyclopropenid and epoxy derivatives
Authors: Harris J. A. , Magne F. C. , Skau E. L. 
Published: April 2007

AbstractA rapid titration method is described for the quantitative determination of both cyclopropenoid and epoxy fatty acid derivatives in mixtures. It was found that epoxy compounds can be titrated selectively with Durbetaki reagent at 3C without interference from cyclopropenoid derivatives. Cyclopropenoid derivatives can be titrated much more rapidly to a much sharper end point a 55C that at room temperature. Thus mixtures can be analyzed by first titrating at 3C to determine the epoxy compounds and then continuing the titration at 55C to determine the cyclopropenoid components.
Methyl azelaaldehydate purification via the bisulfite compound
Authors: Miller W. R. , Moore D. J. , Fullington J. G. 
Published: April 2007

AbstractMethyl azelaaldehydate was obtained at 99.8% purity with 82.5% recovery from the ozonolysis products of commercial methyl oleate by separations as the sodium bisulfite addition compound, regeneration with 10% NaOH, and distillation.
Identification of the major polyunsaturated C16 acids of marine oils by GLC separation factors on normal and organosilicone polyesters
Authors: Ackman R. G. , Jangaard P. M. 
Published: April 2007

AbstractThe tentative identification of the unsaturated C16 acids of marine oils is facilitated through analysis on both normal and organosilicone polyester substrates. Two different separation factors can then be approximated from the more accessible separation factors appropriate to unsaturated acids of longer chain lengths.
Lipid‐protein interactions and cohesional forces in the lipoproteins systems of membranes
Authors: Vandenheuvel Frantz A. 
Published: April 2007

AbstractThe lipid‐protein positional relationship deseribed by the simple Danielli model leads to a concept of the basic structure which is consistent sistent with recent findings. The stability of membranes is insured by internal cohesion forces and by the potential barrier of surrounding water molecules. The properties of cohesional forces are reviewed with reference to membrane stability and order. The existence of a higher degree of organization is discussed in the light of recent electron microscopic data. A 舠particulate舡 concept which is compatible with the simple model is discussed with regard to transport phenomena and component turnover in membranes.
Lipids and the molecular structure of photoreceptors
Authors: Wolken Jerome J. 
Published: April 2007

AbstractA knowledge of the molecular structure and the chemistry of photoreceptors is essential in order to understand how they function. Chloroplasts and the outer segments of the retinal rods and cones of the eye are photoreceptors; they are able to receive, convert and transfer light energy to chemical and to electrical energy in the processes of photosynthesis, vision and nervous excitation. Chemically, their major constitutents are pigments, lipids and proteins. Structurally, they are an ordered system of tightly‐packed plates, discs, or tubes. Their fine structure in electron micrographs appears as electron dense double layers (lamellae) with a total thickness of the order of 250 Ɨ; each lamella or membrane at the interface is of the order of 50Ɨ.To discover how the pigment molecules are associated with these lamellae in the photoreceptors, the geometry (that is, the length, diameter, and number of lamellae) was measured and the pigment concentration determined spectroscopically. These data were then used to calculate the area that each pigment molecule would occupy if spread as a monolayer on the lamellar surfaces. In addition, pigment‐lipid protein micelle structures have also been studied.On the basis of these physical‐chemical studies, molecular models for the photoreceptors have been proposed.
Isomerization of unsaturated fatty esters by iron pentacarbonyl. Preparation of iron tricarbonyl complexes of polyunsaturated fats
Authors: Frankel E. N. , Emken E. A. , Davison V. L. 
Published: April 2007

AbstractIron pentacarbonyl is a powerful isomerization agent of unsaturated fatty esters. Highly conjugated fats are obtained when polyunsaturated fatty esters are treated with an excess Fe(CO)5 to form complexes followed by decomposition of the complexes with FeCl3. Iron tricarbonyl complexes were prepared in 80 to 95% yields from methyl linoleate, linolenate and polyunsaturated fatty esters of soybean, linseed and safflower oils by heating at 180舑185C with 2 moles Fe(CO)5 per mole ester under nitrogen pressure. Decomposition of these complexes with FeCl3 resulted in 90 to 97% conjugation of the polyunsaturated fatty esters mainly in the alltrans configuration. Isolatedtrans unsaturation reached levels of 18 to 30%. Methyl oleate yielded 74%trans unsaturation but no complex of iron carbonyl was obtained.
Study of detergency. I. Effect of the concentration and the kind of detergent in hard water
Authors: Arai Haruhiko 
Published: April 2007

AbstractThe effect of concentration and kind of detergent, and nature of oil‐on‐oil removal efficiency in hard water was studied. Maximum oil removal efficiencies are shown at the same water hardness for a given oil. As the concentration of detergents increases, the water hardness at maximum oil removal efficiency increases and the sharpness of the oil removal peak is lessened. A linear relationship between concentration of detergent and water hardness at maximum oil removal efficiency was found. This relationship is dependent on the nature of the oily soil and kind of detergent.