bluuebunny/crossref_metadata_2025_split huggingface dataset:
Distribution and identification of the fatty acids from the coho salmon,Oncorhynchus kisutch (Walbaum)
Authors: Saddler James B. , Lowry Robert R. , Krueger Hugo M. , Tinsley Ian J. 
Published: April 2007

AbstractTo study the fatty acids of the coho salmon, entire fish were homogenized and the total lipids extracted with methanol‐chloroform. The fish ranged in size from 75 to 85 mm total length and contained from 2.1%舑6.9% lipid in the tissues. Methyl esters of the fatty acids were produced with anhydrous methanol and HCl. Qualitative identification of the fatty acid methyl esters was accomplished by gas‐liquid chromatography.Thin layer silver nitrate‐silicic acid plates were used to separate the component methyl esters according to the number of double bonds. Location of the ethylenic groups of the unsaturated fatty acid methyl esters was established by reductive ozonolysis and identification of the aldehydes and aldehyde‐esters produced. The number of carbons in the unsaturated fatty acid methyl esters was determined by hydrogenation of each of the fractions.Fatty acids found in the highest concentrations were: 16蝘0, 16蝘1, 18蝘0, 18蝘1, 18蝘4, and 22蝘6. Fatty acids 16蝘0, 18蝘1, 18蝘2, 20蝘5, and 22蝘6, differed markedly from concentrations found in tubificid worms, the exclusive diet of the fish during the experiment.
Compositional differences among crambe samples and between seed components
Authors: Earle F. R. , Peters J. E. , Wolff I. A. , White G. A. 
Published: April 2007

AbstractData germane to the processing and utilization of crambe as a new oilseed include information on variations to be expected in gross composition of the seed (fruit) and its component parts.Seventy‐five samples ofCrambe abyssinica Hochst. ex R. E. Fries from experimental plantings in 17 states have been analyzed. Samples as received contained 16 to 62% pod material (pericarp), the extremes representing samples with many seeds removed from the pod or with many pods containing no seed. The amount of pericarp was most often between 25 and 40%. Oil content of seed (without pericarp) ranged from 36 to 54%, with most samples between 40 and 48%; crude protein from 22 to 37%, usually 25 to 30%; and erucic acid in the oil from 39 to 60%, usually 53 to 59%. Total thioglucoside content in 30 samples ranged from 8 to 10% calculated asepi‐progoitrin in oil‐free meal, although 2 samples were between 4 and 5%.One sample was hand‐separated into pericarp (40%) and seed, and the latter was further separated into seed coat (8%), cotyledon (82%) and hypocotyl (10%). The pericarp contained only 0.4% lipid and the respective seed fractions 17, 55 and 38%. Their corresponding protein contents were 4, 23, 23 and 34%; and their thioglucoside contents (oil‐free meal), 0.1, 2.1, 10.9 and 13.0%.Cotyledon and hypocotyl were quite similar in amino acid composition. Neither contained hydroxylproline, which is in both pericarp and seed coat.
Crambe seed processing: Filtration‐extraction on a bench scale
Authors: Kirk L. D. , Mustakas G. C. , Griffin E. L. 
Published: April 2007

AbstractCrambe abyssinica is a potential source of erucic fatty acid and of good quality protein, provided satisfactory methods for processing the seed can be developed. Among the oil recovery methods currently under study is that of filtration‐extraction, a direct solvent process for high‐oil content seeds. Good oil recovery at satisfactory filtration rates was accomplished by a series of processing steps including dehulling, flaking, cooking, drying, crisping and extracting with hexane.When the conventional cook procedure was modified to incorporate an enzyme‐conversion step, significant improvement in rat feeding tests was obtained without loss in subsequent extraction efficiency. The recovered oils from the nonconversion cooks were refined and bleached by conventional procedures to oils of light color. The oil product from the conversion cook apparently contained sulfur compounds, even after refining and bleaching, whose removal will require special treatment as yet undeveloped in order to produce a hydrogenatable oil.
Spectrophotometric analysis of tall oil rosin acids
Authors: Ball Frank J. , Vardell William G. 
Published: April 2007

SummaryAbout half of the rosin acids in whole and distilled tall oil consist of abietic and neoabietic acids, as distinguished from hydroabietic acids, dehydroabietic acid, and the pimaric acids. In this respect the tall oil rosin acids are similar to those from gum or wood rosin. This was established by spectrophotometric analysis of the rosin acids from whole tall oil, double distilled tall oil, rosin acids crystallized from tall oil, and rosin acids separated from tall oil by fractional distillation. The rosin acids crystallized from tall oil contained the highest percentage of abietic acid, but the sum of abietic and neoabietic acids was only slightly higher.The rosin acids from acid refined tall oil contained appreciably less abietic and neoabietic acid than the others.Before spectrophotometric analysis the rosin acids were isolated from the tall oils in about 95% yield by cyclohexylamine precipitation.
Solvent extraction of cottonseed and peanut oils. VIII. Effects of moisture on the preparation and flaking of cottonseed
Authors: Reuther C. G. , Westbrook R. D. , Hoffman Wade H. , Vix H. L. E. , Gastrock E. A. 
Published: April 2007

ConclusionsThe results indicate that 9 to 10% moisture in the meats is the best level for the preparation of cottonseed into flakes for solvent extraction. At lower moisture the flakes contain more fines before and after agitation in solvent, and the percolation rate of solvent through a flake bed is lower because of reduced particle size. At higher moisture the amount of oil in the hulls from the beater is greater. Also the flakes produce more fines, and the percolation rate becomes slower because of the softness and pliability of the flaked meat. It is likely that in commercial continuous operations this packing or balling up tendency of the flaked meats may lead to periodic channeling or plugging in the extractor, dryer, conveyors, and filters.These conclusions have been applied in the continuous pilot plant solvent extraction of three lots of prime cottonseed. The results substantiate the findings herein and will be reported in a separate publication.
Solvent extraction IV. The effect of temperature on extraction rate
Authors: Wingard M. R. , Phillips R. C. 
Published: April 2007

SummaryThe temperature has a considerable effect on the rate of extraction of crude oils from vegetable oil seeds with solvents. Quantitative data have been presented relating extraction rate and temperature for soybeans, cottonseed, and flaxseed extracted with several solvents. These data were obtained by the Percolation Method, modified where necessary.Since no satisfactory theoretical basis for correlation could be established, the results were correlated empirically. For all practical purposes the time in minutes required to reduce the oil seed to 1.0% residual oil content on a dry basis varied inversely with the square of the extraction temperature in degrees Fahrenheit.
Chemical investigation of the New England horse chestnut, aesculus hippocastanum
Authors: Ehlers Vivian B. , Hill G. Albert 
Published: April 2007

SummaryThe analysis of the oil from the American species ofAesculus hippocastanum shows the oil to be similar to the European species. The constants reported by Stillesen (11) and Kaufmann and Baltes (6) are of the same order of magnitude as found in this investigation. The same is true of the fatty acid content except in the case of linolenic. European (6) investigators report 2.2% linolenic, and the American species contains only a trace.The oil of the horse chestnut,Aesculus hippocastanum, is of the non‐drying type. The approximate percentage composition of the fatty acids of this oil has been found to be stearic, 2.1; palmitic, 4.8; oleic, 65.3; linoleic, 20.2; and a trace of linolenic.
Plant lipases in emulsions of water in oil
Authors: Rose W. Gordon 
Published: April 2007

SummaryA procedure for preparing an active lipase cream, of reproducible activity, from castor beans is described. Shelled castor beans are ground in a mortar to a greasy paste. Water is incorporated in this paste by addition of small quantities, with frequent grinding. This suspension of ground castor beans in water is stored overnight at 2° to 4°, phthalate buffer is then added, and the pH adjusted to 4.5. This suspension is centrifuged and the cream washed twice with water. This lipase cream emulsifies with oils and reacts rapidly with them to liberate free fatty acids, without neutralization of the fatty acids liberated, or the addition of buffers, or any other substance although the rate of fat splitting is enhanced if about 2% of water is added. The rate of splitting of cottonseed oil at 10° and 20° by this lipase cream indicates that the temperature coefficient of this enzyme is about half of the usual temperature coefficient. The lipase is inhibited by a soluble synthetic cephalin, egg phosphatide, and salmon egg phosphatide, but not by soybean phosphatide.
Sesame oil. VI. Determination of sesamin
Authors: Budowski Pierre , O'connor R. T. , Field E. T. 
Published: April 2007

SummaryA new method for the determination of sesamin in sesame oils is described. It is based on the measurement of the ultraviolet absorption of sesame oil following the removal of sesamol by treatment with alkali and correction for the absorption resulting from the presence of sesamolin. The advantages of the new method over the previously described colorimetric method are discussed. The accuracy of the method is attested by a comparison of the determined values with those for known added amounts of sesamin in cottonseed and sesame oils. When applied to four crude oils, the content of sesamin was found to range from 0.50 to 0.96%.Ultraviolet absorption spectra curves are reported for sesamin, sesamolin, sesamol, and sesame oil.
Isolation of natural arachidonic acid as its methyl ester
Authors: Herb S. F. , Riemenschneider R. W. , Donaldson Jeanette 
Published: April 2007

SummaryFresh beef suprarenal glands were ground and extracted thoroughly with alcohol and then with ethyl ether. After removal of solvent the total lipid residue was saponified, and the fatty acids were recovered by extraction. The less unsaturated acids were removed by crystallization from acetone at −40°C. At this stage the filtrate contained essentially all the arachidonic acid originally present in the glands and also unsaponifiable matter. After the unsaponifiable material was removed, the arachidonic acid content of the concentrate was about 25%. These unsaturated acids were converted to their methyl esters and fractionated on a silicic acid adsorption column. The progress of the adsorption fractionation was followed by spectrophotometric examination and determination of iodine values of the eluted fractions. Methyl arachidonate of 90% purity was obtained by this means. It was further purified by fractional distillation in vacuo. The final product had an iodine value of 316.1; theory, 318.8. The purity of this preparation was further established by spectrophotometric examination, by saponification equivalents, mean molecular weight, and by x‐ray diffraction patterns and melting points of a completely hydrogenated portion.Evidence of acids of greater unsaturation than arachidonic acid in suprarenal lipids was also clearly established by spectrophotometric examination. A fraction was obtained which was estimated to contain about 80–85% of a C20 acid with five double bonds.
Evaluation of the twitchell isooleic method: Comparison with the infrared trans‐isooleic method
Authors: Jackson Frank L. , Callen Joseph E. 
Published: April 2007

ConclusionThe Twitchell and infrared isooleic methods have been compared. Assuming that all trans‐isooleic acids are of equal significance as regards influence on shortening plasticity as “solid unsaturated acids,” the infrared method is superior. This method has all the advantages of speed and accuracy of spectrophotometric methods. It handles simple and complex isoleate mixtures with equal ease in view of identical infrared absorption for trans‐isomers of different double bond position.The Twitchell method was shown, on close analysis, to have fair accuracy for simple trans‐acid mixtures but give very low values (errors of 35 to 45%) with ordinary hydrogenated oils. The reason for the failure of the Twitchell method apparently lies in the increasing lead isooleate solubility with increase in the number of trans‐isooleic acids.
Improved procedure for cleaning glassware used in determining the stability of fats and oils by the active oxygen method
Authors: Fore Sara P. , Moore R. N. , Bickford W. G. 
Published: April 2007

SummaryGlassware cleaned with a synthetic detergent instead of hot or cold chromic‐sulfuric acid leads to improved reproducibility of the stability of fats and oils determined by the active oxygen method. When the glassware used in this method is cleaned with hot chromic‐sulfuric acid, chromium compounds are absorbed within the glass walls and subsequently diffuse into the oil or fat thereby leading to erratic results. A method is described for cleaning the glassware used with the fat stability method which has given reliable results in the hands of the authors for more than a year, during which it has been in almost daily use.
Some observations on the solubility of sulphonated castor oil in organic solvents
Authors: Davidsohn Alfred 
Published: April 2007

ConclusionsIt was observed that sulphonated castor oil (with 28% water content) is miscible with much greater volumes of aromatic solvents than with solvents of the paraffinic type. Separation of the mixture at high dilution ratios shows that it is likely that a miscellar structure exists between the solvent, the sulphonated oil, and the water contained in the sulphonated oil. This miscellar structure is disrupted at higher dilution ratios. Furthermore it was generally observed that mixtures where the sulphonated oil was completely dissolved in the solvent gave stable milky white emulsions on dilution with water. The latter fact is of great practical importance.
Factors affecting the stability of highly unsaturated fatty acids. III. The autoxidation of methyl eleostearate
Authors: Allen R. R. , Kummerow F. A. 
Published: April 2007

SummaryThe autoxidation of methyl eleostearate was studied by observing the kinetics of the reaction and separating the primary oxidation products. The results indicate that an eleostearate free radical adds oxygen to the 1,2, 1,4, or 1,6 position of the triene system to produce polymers through peroxide bridges.
The flavor problem of soybean oil. VIII. Linolenic acid
Authors: Dutton H. J. , Lancaster Catherine R. , Evans C. D. , Cowan J. C. 
Published: April 2007

SummaryCircumstantial evidence has long pointed to linolenic acid as the unstable precursor of “reversion” flavors in soybean oil. Direct evidence has now been obtained from two sources: a) A qualitative study of the flavors after storage of soybean oil in which the linolenic acid content has been significantly lowered by furfural extraction, and b) organoleptic identification studies of stored soybean oil, stored cottonseed oil, and a cottonseed oil into whose glyceride structure linolenic acid has been introduced with the use of an interesterification catalyst. It is concluded that linolenic acid is an unstable precursor of “fishy‐painty‐grassy‐melony” flavors in soybean oil.
Handling, shipping, and storage of oilseeds
Authors: Stokes Robert , Reid L. M. 
Published: April 2007

ConclusionThe rapid crop movement has been discussed, also the problem of deterioration in storage, and some of the procedures and equipment which the crusher may use to solve his problems. In a few weeks the oil seeds will start their flow to the mills. No one season is entirely typical of another, and the crusher will soon be faced with new problems relative to unloading, storage allocation, and segregation day by day and hour by hour. Each problem is demanding of solution and cannot be deferred or referred. The success of the mill's year‐round operation may depend in large measure upon the initiative, hard work, imagination, and judgment with which an unloading season is handled. The crushing industry is looking forward to this season and to every season with an unique interest that is hard to describe. The interest is so much a part of processors that oil mill men could never, and would never want to lose it.
The effect of extended storage on the properties of tung oil
Authors: Holmes Raiford L. , Pack Frank C. 
Published: April 2007

SummaryTung oil has been stored in clean, well‐filled gallon containers for more than three years and at the end of that time still met A.S.T.M. specifications.Storage locale (indoor, outdoor, sheltered, or unsheltered containers) and the exterior coating on the containers in exposed locations were found to be of less importance than protection of the stored oil from atmospheric oxygen.The most pronounced effect of prolonged storage on tung oil is a shortening of the heat test (gel time at 282°C.).Uncontaminated tung oil does not spontaneously isomerize during storage.
A quick dilatometric method for control and study of plastic fats
Authors: Fulton N. D. , Lutton E. S. , Wille R. L. 
Published: April 2007

SummaryA dilatometric method is presented which is of considerable convenience and reliability in application to commercial fats, notably shortening and margarine. The instrument is of volumetric type with mercury as confining fluid. The simplified calculations give results in terms of “Solid Content Index,” which is an approximation to the true % solid. The apparatus is applicable not only to basic study of composition and processing but is adaptable to hydrogenation control where it has been used with notable success for several years. With shortenings, for instance, the method cuts substantially the deviation from normal consistency encountered with the best thermal methods. Despite the high precision the determination can be completed in about two hours. Part of the reason for the combined precision and speed is a “tempering” step introduced to expedite approach to a steady state prior to final measurement.
Behavior of antioxidants during the baking and storage of pie crust
Authors: Mahon J. H. , Chapman Ross A. 
Published: April 2007

Summary1. Acidic synergists such as citric acid, phosphoric acid, α‐amino acetic acid (glycine), or disodium dihydrogen ethylenediamine tetraacetate (“Versene”) produced no significant improvement in the keeping quality of pie crust.2. Propyl gallate plus citric acid, or NDGA plus citric acid, produced no significant effect on the keeping quality of pie crust owing to the fact that propyl gallate and NDGA are apparently destroyed in dough made with flour.3. Lauryl gallate plus citric acid produced a significant improvement in the keeping quality of pie crust.4. The addition of “Versene” to dough, followed by spraying the pie crust with a solution of lauryl gallate plus citric acid or propyl gallate plus citric acid, resulted in an increase in stability.5. The addition of BHA plus citric acid to dough resulted in the greatest stability of the pie crust. However the addition of propyl gallate, lauryl gallate or NDGA to this dough produced no further increase in the stability of the pie crust.6. BHA is partly vaporized from dough during the baking process and also during the storage of pie crust at 61°C.
The eicosenoic acid of cameline seed oil
Authors: von Mikusch J. D. , Dylla Ursula 
Published: April 2007

SummaryThe eicosenoic acid previously discovered in cameline seed oil (1) was isolated and identified. It melts at 22.5°C. and yields an elaidinated acid melting at 43.5°C. and a dioxy derivative melting at 132°C. By its hydrogenation to arachidic acid and destructive oxidation to undecanedioic acid it was shown to be normal Δ11‐eicosenoic acid‐1 like the acid in jojoba wax.
A modified dilatometer for fast evaluation of “solids content” in fats
Authors: Teasdale B. F. , Svardal R. 
Published: April 2007

SummaryA change was made in the dilatometer design, allowing a substantial reduction in the time required to complete a “Solids Content” determination in edible fats.The modified dilatometer has a hollow stopper that extends nearly to the bottom of the dilatometer bulb, thereby giving the fat sample the shape of a hollow cylinder. The surface area effecting heat transfer is increased, and the thickness of the fat sample is reduced, resulting in a considerable reduction in the time required to obtain temperature equilibrium throughout the fat sample.
The antioxidants of the osage orange fruit
Authors: Schall E. D. , Quackenbush F. W. 
Published: April 2007

SummaryThe fruit of the osage orange tree (Maclua pomifera [Raf.] Schneider) was shown to contain at least four pigments with antioxidant activity. Pomiferin was present as 3 to 4% of the dry fruit and, as a primary antioxidant, was responsible for 20–25% of the activity exhibited by methanol extracts. An unidentified substance was also present which reacted synergistically with pomiferin, increasing its contribution to the overall activity to approximately 75%. The three new pigments, totalling 0.5% to .75% of the dry fruit, all showed antioxidant activity exceeding that of pomiferin when tested at equal concentrations.A chromatographic procedure, employing anhydrous magnesium sulfate, was developed and applied successfully in separating mixtures of several iso‐flavone pigments.
Reductive ozonolysis for monoenoic fatty acid structure determination in the microreactor apparatus
Authors: Johnston A. E. , Dutton H. J. 
Published: April 2007

AbstractAn improved method of double bond location in unsaturated monoenoic fatty acids has been developed for the “integrated microreactor apparatus” (MRA) system. Solid triphenylphosphine (TPP), as contrasted with previously employed TPP solutions, effectively reduces ozonides to aldehydes and eliminates interferences of solvents with desired aldehyde peaks and the selective loss of volatile aldehydes. The need for separating homologous series of volatile aldehydes at subambient temperatures (beginning at −40 C) and of long chain aldehyde esters (up to 270 C) places stringent requirements upon column stability, polarity and resolution. An effective substrate system for gas liquid chromatography (GLC) has been developed that gives results amenable to digital computer analysis; also developed are techniques of utilizing temperature measurements from temperature programming and for eliminating detector poisoning by TPP. This improved MRA system has been applied to the analysis of isomeric fatty acids formed in hydrogenation of fats.