bluuebunny/crossref_metadata_2025_split huggingface dataset:
Studies on Phospholipid Mono‐ and Bilayers
Authors: Demel R. A. 
Published: July 2007

AbstractAbstract Lipids play a fundamental part in the lipid‐protein network of biological membranes. Some of the variations in biological membranes may be brought about by differences in the chemical structure of the lipid constituents. A study was made by the interfacial force‐area characteristics of saturated and highly unsaturated phospho‐lipids and lyso phosphatidyl compounds. The action of some of these phospholipids on lipid bilayers has also been studied. Comparisons were made between the interfacial behavior of in‐dividual phospholipid species which were chem‐ically synthesized and phospholipids from natural sources. The influence of diets on the force‐area characteristics of liver lecithins has been studied. From studies of mixed monolayers of cholesterol and phospholipids it was found that the mean area per molecule in mixed films of cholesterol with (l,2‐distearoyl)‐3‐lecithin and (1,2‐dideca‐noyl)‐3‐lecithin at 22C followed practically the additivity rule. A condensing effect of cholesterol was evident with films of (1‐stearoy1‐2‐1auroy1)‐3‐1ecithin, (l,2‐ditetradecanoyl)‐3‐lecithin, (1‐stearoyl‐2‐oleoyl)‐3‐lecithin, and the correspond‐ing ethanolamine analogue as well as with (l,2‐dioleoyl)‐3‐lecithin at 22C. At 5C the con‐densation effect with (l,2‐ditetradecanoyl)‐3‐lecithin was much reduced.The expanded films of synthetic lecithins and phosphatidylethanolamines containing linoleic or linolenic acid showed no appreciable condensation effects with cholesterol. The behavior of the mixed‐phospholipid films is governed by a number of factors, including van der Waals interactions, configurational entropy effects, and alterations in the structure of water adjacent to the monolayers. These factors depend on chain length and degree of unsaturation.Polyene antibiotics are found to lyse fungi, protozoa, and erythrocytes, but bacteria proto‐plasts and blue‐green algae are not. Cholesterol as well as lecithin were found by some authors to re‐duce the effective polyene antibiotic concentration. It therefore seemed desirable to determine whether polyene antibiotics can interact with lipids other than sterols. Filipin, nystatin, amphotericin B, etruscomycin, and pimaricin readily penetrate monolayers of cholesterol and ergosterol at initial surface pressures greater than the collapse pres‐sure of the antibiotics. Under the same conditions there was essentially no interaction with a variety of pure synthetic phospholipids unless sterol was present. Filipin did not penetrate monolayers prepared from polyene‐insensitive bacteria. The increase in surface pressure of mixed films of phospholipid and cholesterol after the injection of filipin was highly dependent on the relative quantity of sterol as well as on the molar ratio lipid‐polyene antibiotic. From the results of mono‐and bilayer experiments which are in good agree‐ment with the physiological experiments, it is concluded that cholesterol is a necessary mem‐brane constituent for the polyene antibiotic action.
The Crystal Structure of a Diacid Triglyceride
Authors: Doyne Thomas H. , Gordon Janice T. 
Published: July 2007

AbstractThe x‐ray structure analysis of a single crystal of the β‐ form of 2‐11‐bromoundecanoyl‐l, 1‐ dicaprin has revealed an arrangement of carbon atom chains within a molecular layer that is identical to that found in the β‐form monoacid triglycerides. However the packing of the molec‐ular layers within the crystal lattice is sub‐stantially different because of the unequal fatty acid chain‐lengths in the symmetrical diacid triglyceride of this investigation.Insufficient diffraction data owing to difficulty in preparing crystals of adequate size prohibits computation of precise interatomic distances and angles for this triglyceride.
New nonionic detergents derived from epoxidized oils. IV.1
Authors: Johnson Keith L. 
Published: July 2007

AbstractThe results of an experiment designed to in‐vestigate optimal composition, catalyst level, mo‐lar ratio, and cosolvent level for the reaction of methylepoxystearate with polyoxyethylene glycol are presented. These results show that nonionic wetting agents of possible technical value can be produced from methylepoxystearate and com‐mercially available polyoxyethylene glycols. The reaction is catalyzed at ambient temperatures by the presence of about 0.25% boron trifluoride as its dihydrate in the absence of any coupling solvents. The reaction goes at ambient tempera‐tures with the use of only the most rudimentary equipment and is relatively insensitive to formu‐lation errors. This makes it possible for small formulators to custom‐produce their own nonionic surface‐active agents and produce products with tailor‐made properties. Since some of the systems initially are emulsions if no coupling cosolvent is present, care should be taken to insure that the raw materials are dry and the mixing is adequate. Companies with more sophisticated equipment can, of course, take advantage of the remaining functionality at the hydroxyl group and at the methyl ester end of the fatty chain, as has previously been described (2).
The Plasticizing Characteristics of Some N,N‐Dimethylamides and Ester‐Amides of Long‐Cham Fatty Acids
Authors: Mod Robert R. , Magne Frank C. , Skau Evald L. 
Published: July 2007

AbstractThe N,N‐dimethylamides as well as a few N,N‐diethylamides of a number of saturated and un‐saturated long‐chain fatty acids and fatty acid mixtures have been prepared, characterized, and screened as plasticizers for poly (vinyl chloride‐vinyl acetate )copolymer. A number of ester‐amides of short‐chain 2‐, 3‐, and 4‐hydroxyacids were included. All except the N,N‐dimethylamides of stearic, palmitic, and epoxidized rapeseed fatty acids were compatible with the copolymer. Many of the N,N‐dimethylamides were highly efficient plasticizers and, except for the dimer acid deriva‐tive, were superior to di‐2‐ethylhexyl phthalate in this respect. A few of the dimethylamides were comparable with di‐2‐ethylhexyl adipate in low‐temperature performance. The N,N,N′,N′‐tetra‐methylamide of dimer acid exhibited no measur‐able volatility loss in copolymer compositions. 1So. Utiliz. Res. Dev. Div., ARS, DSDA.
Quantitative gas chromatography in the structural characterization of glyceryl phosphatides
Authors: Kuksis A. , Breckenridge W. C. , Marai L. , Stachnyk O. 
Published: July 2007

AbstractInclusion of gas chromatography of diglycerides in the various schemes proposed for sub‐fractionation of natural glyceryl phosphatides increases the accuracy of identification and quantitation of the individual molecular species. This is due to its efficiency in classifying the molecular weights and proportions of the diglycerides recovered from thin‐layer chromatography according to their degree of unsaturation. Determination of the complete structure of glyceryl phosphatides requires standardization of all steps of the analytical system including lipid extractions, enzyme hydrolyses, and thin‐layer and gas chromatography.This presentation reviews some of the practical aspects of quantitative gas chromatography of diglycerides and fatty acids as applied in the determination of the molecular species of glyceryl phosphatides. It is shown that a good gas chromatographic technique effectively counteracts weaknesses in other analytical steps. The additional cross‐checks provided by the gas chromatography of the diglycerides greatly improve the overall accuracy of the data and frequently permit perfect reconstitution of the overall and positional distribution of fatty acids, which must be the ultimate test of the success of the entire analytical scheme.
Vegetable oil raw materials
Authors: Pryde E. H. 
Published: July 2007

AbstractVegetable oils that are important to the chemical industry include both edible and industrial oils, which contribute 24% and 13.5%, respectively, compared to 55% for tallow, to the preparation of surfactants, coatings, plasticizers, and other products based on fats and oils. Not only the oils themselves but also the fatty acids recovered from soapstock represent a several billion pound resource. Coconut oil is imported to the extent of 700‐1,000 million pounds per year. Its uses are divided about equally between edible and industrial applications. Safflower oil has a relatively small production, but 15–25% of the oil goes into industrial products. Soybean oil, the major edible oil of the world, is produced in the United States at the rate of 11,000 million pounds per year with more than 500 million pounds going into industrial uses, representing 5% of the total production. Castor oil is imported to the extent of about 100 million pounds per year. Linseed oil production has declined drastically over the last 25 years but still amounts to about 100 million pounds per year. Oiticica and tung oils are imported in lesser amounts than castor and linseed oils. New crops that have industrial potential, as well as the traditional vegetable oil crops, include seed oils from crambe,Limnanthes, Lesquerella, Dimorphotheca, Vernonia, andCuphea plants. Crambe oil contains up to 65% erucic acid. Oil fromLimnanthes contains more than 95% of fatty acids above C18.Lesquerella oil contains hydroxy unsaturated acids resembling ricinoleic acid from castor oil.Dimorphotheca oil contains a conjugated dienol system.Vernonia oils contain as much as 80% epoxy acids. TheCuphea oils contain a number of short chain fatty acids. Of these, crambe,Limnanthes, andVernonia are probably the most developed agronomically. Competition between vegetable oils and petrochemicals for the traditional fats and oil markets has been marked over the past 25 years, but prices for petrochemicals have accelerated at a greater rate than those for vegetable oils; and, it is now appropriate to reexamine the old as well as the new markets for fatty acids.
New fatty acids from outer space
Authors: Brown H. 
Published: July 2007

AbstractA recent space exploration has revealed that in the far reaches of outer space matter attains a state of complete weightlessness. Herman Brown, reporting on his latest spaced‐out venture, indicates that weightless fatty acids obtained from the Superba Galaxy are ideally suited for the manufacture of improved food additives. What a magnificent way to provide the diet‐control foodstuffs of the 21st Century!
A review of soybean oil reversion flavor
Authors: Smouse Thomas H. 
Published: July 2007

AbstractCrude soybean oil has a characteristic “greenbeany” flavor, which during refining, bleaching and deodorization is eliminated to produce a bland tasting, light colored oil. However, flavor returns during storage and has been characteristically called the “reversion flavor” of soybean oil. This deleterious characteristics flavor has influenced the utilization of soybean oil and its fatty acids. Several theories for the cause of reversion flavor include: (a) oxidation of linolenic acid; (b) oxidation of isolinoleic acid of the 9,15‐diene structure; (c) phosphatide reactions; (d) unsaponifiables; and (e) oxidative polymers. References are presented that support or contradict these theories. Recent publications concerning the isolation and characterization of the components of reversion flavor indicate slight oxidation of the fatty acids is the major cause. Techniques that are effective in increasing the flavor stability of soybean oil are presented.
Federal regulations applicable to the fatty acid industry
Authors: MacDonald I. A. 
Published: July 2007

AbstractRecent legislation including the Clean Air Act, the Clean Water Act, the Occupational Safety and Health Act, the Solid Waste Disposal Act, the Resource Conservation and Recovery Act, and, especially, the Toxic Substances Control Act, is having a great impact on chemical manufacturers. The burgeoning maze of rules, regulations, policy statements, implementing these acts imposes serious obligations on all those engaged in fatty acid manufacture, processing, distribution, and research and development. The Manufacturing and Processing Notices, Sec. 5, and Reporting and Retention of Information, Sec. 8, requirements of TSCA, require extensive recordkeeping and reporting, and will affect industry's development of new products and significant new uses of products. The status of fatty chemicals on the inventory of existing chemicals and the SDA efforts in the listing of premanufacture notification are extremely important to all segments of the fatty acid and derivative industries.
Polymerization‐dimer acids
Authors: Leonard E. C. 
Published: July 2007

AbstractDimer acids are the commercial products resulting from clay‐catalyzed, high temperature polymerization of unsaturated fatty acids, usually tall oil fatty acids. The products have been commercially available since the 1950s and now, in all forms, represent 40–50 million pounds per year sales in the United States. The products are high boiling, mobile to viscous liquids. Their most important chemical property is carboxyl multifunctionality, which allows conversion to high polymers, mostly polyamides in commercial practice. Dimer‐based polyamides have sizeable application as hot‐melt adhesives and as reactive components of epoxy resins. There are much smaller uses in other polymer systems. Dimer acids are relatively nontoxic, and are not flammable. In February 1979, single‐distilled dimer acids sold in tankcar quantities in the range $0.45–0.55/lb. There were six producers in the business, with one almost entirely a captive consumer.
The importance of glycerol in the fatty acid industry
Authors: D'souza G. B. 
Published: July 2007

AbstractHistorically, glycerol, a valuable by product of the fatty acid insutry, is priced higher in the market‐place than any of the common fatty acids. Glycerol “credit” from fat‐splitting, frequently in time of economic stress, makes the difference between a profitable stearic acid operation and an economically unsound one. Theoretical yields of glycerol for the common fats and oils range from 9–13.5%; practical plant yields, corrected for FFA and upgrading yield losses, are 9–12.8% on 100% glycerol basis, or 10.3–14.8% on an 88% glycerol basis. Glycerol “credit” per pound of fatty acid ranges from 1 to 3 cents/pound. Upgrading “sweetwaters” from splitting operations in the fatty acid industry requires removal of dissolved salts, elimination of color, and fat and oil impurities, concentration (evaporation of water) and/or distillation. For Twitchellized sweetwaters this generally involves (a.) lime treatment. (b.) filtration, (c.) evaporation to half‐crude, (d.) precipitation of excess lime, (e.) filtration, (f.) evaporation to a concentration of 88–90%, and probably, (g.) distillation. For autoclave or continuous process sweetwaters the upgrading includes (a.) light lime treatment, (b.) filtration, (c.) evaporation concentration to 88–90%, and probably, (d.) distillation. Glycerol may also be upgraded by ion‐exchange processing followed by evaporation concentration in which distillation may be eliminated. Ion‐exclusion (Dow process) is also feasible. Many special triglyceride products are required of different fatty acid homolog distribution than those of the parent or hydrogenated fats and oils. These are prepared by splitting the fats or hydrogenated oils, fractionating the fatty acids, upgrading the glycerol, and recombining the desired fractionated acids with glycerol by reesterification. One example is high lauric triglyceride from coconut oil suited for use as a coco butter substitute.
A study of the caustic refining of vegetable oils
Authors: Fash Ralph H. 
Published: July 2007

SummaryIn the caustic refining of vegetable oils using liquid‐mixing the concentration of caustic solution required, the amount of excess caustic used, the length of time of mixing the oil‐soapstock mixture in the cold, and the oil content of the soapstock are governed by the amount and kinds of phosphatides present in the oil.In the mist‐mixing process of refining vegetable oils using caustic, the mixing time is kept constant, the concentration of the caustic is kept constant for a particular kind or type of oil, the excess caustic is kept constant for a particular kind or type of oil, and the oil content of the soapstock is governed by the amount and kinds of phosphatides present in the oil, and by the use of sodium silicate.
Fatty acids: XX1. location of the position of the furan ring in 2,5‐disubstituted furan‐ containing fatty acids by GLC analysis of oxidation products
Authors: Lie Ken Jie M. S. F. 
Published: July 2007

AbstractOxidation of 2,5‐disubstituted furan‐containing fatty acids by the von Rudloff or Brown procedures results in the production of monoacid and diacid fragments, which can be readily identified by gas liquid chromatography (GLC) analysis. Cleavages occur at the C? double bonds of the furan ring system with von Rudloff’s reagent. A mixture of 2 monoacid and 2 diacid fragments are obtained instead when the furan‐containing fatty acid is treated with chromic acid according to Brown’s procedure. These chemical methods are suitable for locating the position of the furan system in the fatty
An oil fraction from edible beef tallow as a constituent of whey‐soy drink mix
Authors: Holsinger V. H. , Luddy F. E. , Sutton C. S. , Vettel H. E. , Allen C. , Talley F. B. 
Published: July 2007

AbstractIn order to increase its potential as a food ingredient, an oil fraction derived from a commercial edible beef tallow was substituted for soybean oil in a formulation designed to yield a spray‐dried free‐flowing powder readily reconstitutable with water to yield a nutritious beverage. If desired, the beverage powder could be fortified with a vitamin‐mineral premix containing iron. After 6 months of storage at 37 C, no significant difference in flavor score was observed between samples containing the beef tallow oil fraction and control samples containing soybean oil. There was also no significant difference in flavor scores received by samples containing the beef tallow oil fraction fortified with vitamins and minerals and fortified control samples. However, peroxide values were eight times greater in the unfortified control samples. The beef tallow oil fraction warrants further study as a food ingredient in engineered food systems where enhanced oxidative stability is desirable.
Simultaneous extraction and preparative fractionation of egg yolk lipids using the principle of adsorption
Authors: Ramesh B. , Prabhudesai A. V. , Viswanathan C. V. 
Published: July 2007

AbstractA new approach describing the simultaneous extraction and preparative fractionation of egg yolk lipids is described, a method which can be extended to other tissues. In this method, egg yolk is adsorbed on activated thin layer chromatography grade silicic acid and sequentially extracted with different solvents to get a crude fractionation of its lipids into nonpolar and polar components. These crude concentrates help achieve larger yields of high purity lipids per unit column load during subsequent chromatographic subfractionation.
Ion flotation of dichromate and of complexed cyanide: Surfactants for qualitative analysis
Authors: Grieves Robert B. , Ghosal Jitendra K. , Bhattacharyya Dibakar 
Published: July 2007

AbstractIon flotation studies have shown that a surface‐active agent is useful for qualitative analysis of complex ions in dilute aqueous solution, with the surfactant forming a particulate complex with the complex ion of concern. Experiments with a monovalent, cationic surfactant have established the prevalence of Cr2O72− (HCrO4−) and not CrO42−; of [Fe(CN)6]4− and [Fe(CN)5H2O]3−; and of [FeFe(CN)6]2− and not [FeFe(CN)6]− or [Fe(CN)6]3−. The results can be contrasted to those with ions that do not form particulate complexes with the surfactant, such as HPO42− and phenolate; with the latter, no qualitative analytical information can be gained. Ion flotation appears to be a promising technique in general for the determination of ionic species present in aqueous solution; the surfactant must react with the ion of significance to form a particulate complex and the initial surfactant concentration must be controlled carefully.
A rapid method for evaluation of antioxidants
Authors: Marco Gino J. 
Published: July 2007

AbstractA rapid, sensitive method for evaluating antioxidants is described. The antioxidant comparisons are based on minimizing β‐carotene loss in an emulsified, aqueous, coupled oxidation of linoleic acid and β‐carotene. The effects of linoleic acid levels were observed. Attempts to replace β‐carotene with vitamin A or linoleic acid with ergosterol gave undesired results. The quantitative applications of the method are discussed.
Hydrogen formation during hydrazine reduction of oleic acid
Authors: Bitner E. D. , Dutton H. J. 
Published: July 2007

AbstractHydrogen has been detected in the gas phase when oleic acid is reduced with hydrazine. The rate of hydrogen production has been followed during this reaction by coupling a gas chromatograph to an automated manometric system. The observation of hydrogen evolution alters prior concepts which assume that nitrogen is the only gas given off. Equations involving hydrazine autoxidation, hydrogen production, and reduction of double bonds have been postulated and their stoichiometry studied.
Silicic acid‐silver nitrate chromatography as an enrichment technique in fatty acid analysis
Authors: Bhatty M. K. , Craig B. M. 
Published: July 2007

AbstractSilicic acid‐silver nitrate chromatography as developed by De Vries (8,9) is a valuable tech‐nique for the quantitative determination of satu‐rated fatty acids, and enrichment of fractions which permit the analysis of trace quantities of unusual fatty acids. Odd numbered fatty acids have been found in both saturated and monoene fractions of vegetable oils, such as olive, rapeseed and sunflowerseed. This technique coupled to oxi‐dative degradation is useful for establishing the presence of minor quantities of positional isomers. Samples of purified polyunsaturated fatty acid esters are readily prepared using the technique as displacement chromatography.
Hydrogenolysis of saturated, oleic and ricinoleic acids to the corresponding alcohols
Authors: Pantulu A. J. , Achaya K. T. 
Published: July 2007

AbstractFatty acids are hydrogenolysed to correspond‐ing alcohols in 90% yield at 220‐250C at pres‐sures of 3500‐4000 psi. For saturated acids the catalyst is one per cent of copper and for oleic and ricinoleic acids 2% of copper and one per cent of cadmium, all present as their soaps. Only 10% of the unsaturation is lost. The main side product is the acid‐alcohol ester. In hydrogenoly‐sis of ricinoleic acid, the alcohol obtained con‐tains 15% of ester and 10% of lower alcohols such as undecenyl.
Sulfur compounds affecting processing of rapeseed
Authors: Rutkowski A. , Gwiazda S. , Krygier K. 
Published: July 2007

AbstractA characteristic feature of cruciferous oilseeds is a high level of sulfur compounds as sulfur‐containing amino acids and glucosinolates which determine the nutritional value of rapeseed meal and affect processing factors in oil mills. During rapeseed processing, products of glucosinolate splitting are liberated and attack metal and, as a result, a specific sulfur corrosion of oil mill equipment develops. The most exposed are cooker, toaster and transporters of wet meal. The results of industrial investigation of sulfur corrosion are described and the sensitivity to corrosion of several construction steels during rapeseed processing is considered. A high content of sulfur‐containing compounds in starting oil significantly depressed the nickel catalyst activity and influenced the kinetics of rapeseed oil hydrogenation. Removal of these compounds by refining and its influence on the rate of oil hydrogenation are discussed.