bluuebunny/crossref_metadata_2025_split huggingface dataset:
Oils from perennial gourds
Authors: Ault Waldo C. , Swain Margaret L. , Curtis Lawrence C. 
Published: June 2007

SummaryThe 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 ConclusionsThe 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.
The hydrolysis of fatty acid chlorides
Authors: Bauer S. T. , Curet Maizie C. 
Published: June 2007

SummaryFatty 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

SummaryThe 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

SummaryMonohydroxystearic 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

Summary

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

SummaryThe 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

AbstractA 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 ConclusionAn 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

SummaryBound 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

AbstractFour 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

AbstractNutrient 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

AbstractRecent 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

AbstractAn 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

AbstractNational 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

AbstractThis 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

AbstractAn 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

AbstractAccuracy 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

AbstractMutual 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

AbstractConcentration‐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

AbstractA 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

Summary

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

SummaryThe 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

ConclusionA 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.