bluuebunny/crossref_metadata_2025_split huggingface dataset:
Densities and molal volumes ofn‐alkylamines from 15 to 80°C
Authors: Liew K. Y. , Seng C. E. , Lee C. G. 
Published: January 2007

AbstractDensities of sevenn‐alkylamines from 1‐butylamine to 1‐decylamine were determined from 15 to 80°C. The density was found to be a linear function of the temperature within this temperature range. At constant temperature, the molal volume was a linear function of the number of methylene units in the chain for the homologous series.A simple equation with four constants correlating the molal volume with the number of methylene units and temperature of then‐alkylamines was formulated. Excellent agreement between the calculated, the measured and the literature values were obtained. Accurate molal volumes, and hence the densities of anyn‐alkylamines, other than methylamine, within the temperature range can be calculated from the equation.
Syntheses and properties of surfactants containing organometals: IV. Organo silicone
Authors: Maki Hirohisa , Saeki Shyuji , Ikeda Isao , Komori Saburo 
Published: January 2007

AbstractThe authors synthesized nonionic surfactants containing dimethylpolysilane, dimethylpolysilmethylene and dimethylopolysiloxane as the hydrophobic groups, and investigated their surface activities. In their ability to lower the aqueous surface tension, the polysiloxane surfactants were the most active, and there is little reason to choose between the other two kinds of surfactants. With regard to the ability of lowering the interfacial tension between water and silicone oil, the polysilmethylene surfactants were most effective when the concentration of aqueous solution was below 0.5 wt %. Above this concentration, however, the polysiloxane surfactants were superior. Also investigated was the lowering of surface tension of nonaqueous polyols and their ability to wet low energy hydrophobic surfaces such as polyethylene.
Studies on the stability of Kathon®CG/ICP Microbicide in alpha olefin sulfonate Based systems
Authors: Ferm Donald J. , Griffin T. Scott 
Published: January 2007

AbstractKathon®CG/ICP Microbicide (Rohm & Haas Co.) which contains 1.5% 5‐chloro‐2‐methyl‐4‐isothiazolin‐3‐one and 0.35% 2‐methyl‐4‐isothiazolin‐3‐one as active ingredients has been found to be a highly efficient antimicrobial preservative for formulated products. However, its use has been contra‐indicated for formulations containing certain anionic surfactants, especially AOS, because of the suspected presence of residual bisulfite ion added to remove residual hypochlorite remaining at the end of the bleaching process.It has been found that sulfite ion is not stable in the complex mixture of components in commercially produced AOS. AOS samples tested, whether bleached or not, contained residual reducing capacity, but of a sufficiently low redox potential as to not affect Kathon®CG/ICP Microbicide stability.Alternative analytical methods for analysis for bisulfite in AOS and other surfactant systems are discussed.A new HPLC method for determination of Kathon®CG/ICP Microbicide level in formulated products was developed.
Positional distribution of 24∶6(n−3) in triacyl‐sn‐glycerols from flathead flounder liver and flesh
Authors: Ota Toru , Kawabata Yasunosuke , Ando Yasuhiro 
Published: January 2007

AbstractThis paper presents the positional distribution of very long‐chain fatty acids, 24∶6(n−3), in triacyl‐sn‐glycerols (TG) of flathead flounder (Hippoglossoides dubius). Each of the liver and flesh TGs was subjected to the stereospecific analysis. The liver TGs contained 24∶6(n−3) at concentrations of 1.5, 1.2 and 1.7 mole % in thesn‐1,sn‐2 andsn‐3 positions, respectively, and the flesh TGs had 9.0, 7.8 and 7.1 mole % in thesn‐1,sn‐2 andsn‐3 positions, respectively. This fatty acid was distributed almost evenly among the three positions of the TGs. No preference for thesn‐2 position was observed in contrast to the general tendency for the distribution of longer‐chain polyunsaturated fatty acids, such as 22∶6(n−3), 22∶5(n−3) and 20∶5(n−3). There was essentially no difference in the positional distributions of the liver and flesh TGs. The results obtained in this study give new fundamental information to the investigation of very long‐chain fatty acids.
Effects of bleached and unbleached rosemary oleoresin and rosmariquinone on light‐sensitized oxidation of soybean oil
Authors: Hall Clifford , Cuppett Susan , Wheeler Desmond , Fu Xiaoping 
Published: January 2007

AbstractSynthetic rosmariquinone (RQ), an antioxidant naturally present in rosemary (Rosmarinus officinalis L.), tertiary butylhydroquinone (TBHQ) and rosemary oleoresin (bleached and unbleached), was tested for antioxidant activity in stripped and nonstripped soybean oil in a light‐induced oxidation system. In the stripped soybean oil system, RQ was significantly less (P<0.05) effective than TBHQ at controlling oxidation of the oil. In light‐induced oxidation of nonstripped soybean oil, RQ had significantly lower (P<0.05) peroxide values (PV) than TBHQ after 36 h. RQ had PV that was significantly (P<0.05) lower than those for both the bleached and nonbleached rosemary oleoresin throughout the 72‐h study.
Fatty acid variation of runner peanut (Arachis hypogaea L.) among geographic localities from Córdoba (Argentina)
Authors: Grosso N. R. , Lamarque A. , Maestri D. M. , Zygadlo J. A. , Guzmán C. A. 
Published: January 2007

AbstractFatty acid compositions of runner peanuts were determined among fifteen geographic localities from Córdoba, Argentina. Significant differences were found within these fatty acid profiles. Samples from the Reducción zone had the best oleic‐to‐linoleic ratio and iodine value.
A comparative study on the effectiveness of nitrogen or carbon dioxide flushing in preventing oxidation during the heating of oil
Authors: Przybylski R. , Eskin N. A. M. 
Published: January 2007

AbstractNitrogen and carbon dioxide gases were evaluated for their ability to protect canola oil from oxidation during heating at frying temperatures. Oil samples were heated in a variety of containers of differing dimensions through which the flow of these gases was regulated. Formation of volatile compounds was analyzed by direct capillary gas chromatography, while chemical analyses included peroxide value and thiobarbituric acid. Flushing with either of these gases at a slow flow rate in 53‐mm containers stimulated oxidation rather than arresting it. Carbon dioxide, because of its higher solubility in oil and its density, afforded better protection of canola oil samples during heating. Optimal conditions for minimizing oxidation, such as container dimensions, volume of oil and flow rate of gases, are discussed.
Lipid changes during pre‐germination and germination ofstriga asiatica seeds
Authors: Menetrez M. L. , Fites R. C. , Wilson R. F. 
Published: January 2007

AbstractWitchweed (Striga asiatica L. Kuntze) seeds were incubated at 28 C in a moist environment for a 14‐day period, after which seeds germinated only when exposed to specific natural or synthetic germination stimulants. Changes in lipid composition were determined during germination of witchweed seeds and during early seedling growth. Witchweed seeds contained 37.5% (w/w) oil. Increased levels of monogalactosyl‐diacylglycerol and phosphatidylglycerol suggested the enlargement or multiplication of plastids after witchweed seeds had germinated. In contrast to the usual course of events in seeds with high oil reserves, witchweed seeds did not hydrolyze triacylglycerol rapidly during or after germination. These findings indicated that triacylglycerol in germinating witchweed seeds was conserved for subsequent use during haustorial formation and host invasion.
Lipid oxidation: Mechanisms, products and biological significance
Authors: Frankel E. N. 
Published: January 2007

AbstractThis paper reviews our studies of fatty acid hydroperoxides, their secondary products and mechanisms for their formation in the context of some of their possible biological consequences. The uneven distribution of isomeric hydroperoxides in oxidized linolenate and photosensitized oxidized linoleate is related to the formation of hydroperoxy cyclic peroxides. Interest in the hydroperoxy mono‐and bi‐cycloendoperoxides from oxidized linolenate stems from their structural relationship to the prostaglandins. However, the biological activity of hydroperoxy cyclic peroxides formed by autoxidation has not yet been reported. Thermal decomposition studies of secondary lipid oxidation products show they are important precursors of volatile compounds. An acid‐acetalation decomposition procedure establishes that 5‐membered hydroperoxy cyclic peroxides and 1,3‐dihydroperoxides are important precursors of malonaldehyde. This approach provides a more specific test than the thiobarbituric acid (TBA) color reaction to evaluate lipid oxidation products as sources of malonaldehyde and its biological effects due to crosslinking. A better understanding is needed of the biological effects of a multitude of lipid oxidation decomposition products other than malonaldehyde.
Preparation and emulsifying properties of polyethylene glycol (15OO) diesters of fatty acids
Authors: Bhattacharyya D. N. , Krishnan S. , Kelkar R. Y. , Chikale S. V. 
Published: January 2007

AbstractOil soluble polyethylene glycol (PEG‐1500) diesters of stearic, 12‐hydroxystearic, oleic and 12‐hydroxy oleic (ricinoleic) acids were prepared by standard condensation reaction procedure. The surface active/emulsifying properties of the products were evaluated by determining interfacial tension and through performance test in making water‐in‐oil emulsion. The presence of double bond or hydroxyl group in the C18 acids, PEG content of reacting mixture, and nature and concentration of the catalyst in preparing the emulsifier all were found to have great bearing on the emulsifying property and stability of w/o emulsions, particularly when the aqueous phase contained a significant quantity of ions. Only the first factor, the effect of double bond and/or the hydroxyl group, is discussed in this paper.
Characterization ofβ‐carotene thermal degradation products in a model food system
Authors: Onyewu Philip N. , Ho Chi‐Tang , Daun Henryk 
Published: January 2007

AbstractA model system developed in our laboratory for the study of thermal degradation products (TDP) of carotenoids was employed.β‐Carotene (10 g) in glycerol was heated at 210 C for 4 hr, 1 hr, 15 min and 5 min. The time and temperature chosen were similar to edible oil deodorization and deep fat frying. In this study, the TDP ofβ‐carotene were quantified as influenced by time and temperature of heating. Results indicate that at 210 C, degradation is almost complete after 4 hr and most of the nonvolatile products are viscous, yellow‐brownish material. Shorter times (1 hr, 15 min and 5 min) cause less degradation. TDP include nonpolar as well as oxidized derivatives ofβ‐carotene. The results of this study provide information on the type, amount and mechanism of formation of compounds resulting from heating carotenoids.
Weathering effects on Chinese tallow fruit lipid content
Authors: Echols R. E. 
Published: January 2007

AbstractThe lipid contents and fatty acid compositions of freshly ripened and weathered Chinese tallow fruits were examined. After weathering for a year, the shell lipids, including all unsaturated fatty acids, and the seed lipids, including some polyunsaturated fatty acids, decreased by 33% and 7%, respectively. Rainfall during growth affected fruit yield but not lipid contents.
Effectiveness of antioxidants in refined, bleached and deodorized palm olein
Authors: Augustin M. A. , Berry S. K. 
Published: January 2007

AbstractThe addition of antioxidants butylated hydroxytoluene (BHT), propyl gallate (PG), tertiary butylhydroquinone (TBHQ), dilaurylthiodipropionate (DLTDP), and trihydroxybutyrophenone (THBP) at a level of 200 ppm to refined, bleached and deodorized (RBD) palm olein resulted in the retardation of the oxidative deterioration of the oil when stored at 60 C for a period of 10 weeks. The extent of oxidative deterioration was determined by measuring the peroxide and anisidine values and E1 cm1% at 232 nm and 268 nm of the oil. Butylated hydroxyanisole (BHA) proved to be a relatively ineffective antioxidant, whereas TBHQ afforded the most protection for the RBD olein.
The influence of temperature on interactions and structures in semisolid fats
Authors: Johansson Dorota 
Published: January 2007

AbstractThe strength of fat crystal networks in oil increases at elevated temperatures due to increased adhesion between partially melted crystal surfaces. This strong adhesion, in combination with low oil viscosity (weak hydrodynamic force), is the reason for extensive fat crystal flocculation at elevated temperatures. The crystal flocs likely sinter, dramatically increasing the thickness of semisolid fats. Crystal growth also occurs. The described temperature‐induced crystal changes may be suppressed by a controlled sintering process at low temperature. Emulsifiers, such as sorbitan esters of tristearate, also suppress the temperature‐induced changes. Fat crystals can be used as thickeners or gelling agents for triglyceride oils in various applications. It is possible to direct the thickening to a specific temperature, and to control the degree of thickening, by choice of fat phase composition, additives, tempering conditions, and crystallization technique.
Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil
Authors: Hawrysh Z. J. , Erin M. K. , Kim S. S. , Hardin R. T. 
Published: January 2007

AbstractThe effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and low‐linolenate canola (LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and 16 d (S8 and S16), and after practical storage for 16 and 24 wk (P16 and P24). Fresh chips were similar to each other in characteristic and off‐odors/flavors, except that PHC chips had the lowest characteristic and highest off‐odor/flavor. All S8 chips had similar lower (P<0.001) characteristic and greater off‐odor/flavor scores than hidden reference chips, but PHC chips had a more intense off‐odor than did LLC chips. After S16, canola chips had the lowest (P<0.001) characteristic and highest off‐odor/flavor; all other chips were similar. At P16, canola, PHC, and LLC chips had slightly higher (P<0.001) characteristic odor/flavor scores than other chips. After P16 and P24, all stored tortilla chips had lower characteristic odor/flavor scores than hidden reference chips. Rancid, painty, buttery odor/flavor, and bitter flavor notes were detected in Schaal and practically stored chips. Stored chips from all oils were similar in color and crispness. The peroxide value and thep‐anisidine value for oils extracted from Schaal‐stored chips tended to support panelist data; results from similar analyses of practically stored chips did not. Peroxide values andp‐anisidine values for stored used frying oils and the corresponding sensory data for stored chips generally did not agree. Results indicate considerable potential for increasing use of canola oil products for frying tortilla chips.
Soybean oil triacylglycerol analysis by reversed‐phase high‐performance liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometry
Authors: Neff W. E. , Byrdwell W. C. 
Published: January 2007

AbstractSoybean oil triacylglycerols from genetically modified soybean lines were conclusively identified by reversed‐phase high‐performance liquid chromatography coupled with mass spectrometry with atmospheric pressure chemical ionization. Atmospheric pressure chemical ionization is a soft ionization technique which gives simple spectra for triacylglycerols. Spectral identification of the triacylglycerols was based on the molecular [M+1]+ ion and the 1(2)‐, 2(3)‐ and 1(3)‐diacylglycerol fragments. Triacylglycerols identified in high‐stearic and high‐palmitic soybean varieties were quantitated by reversed‐phase high‐performance liquid chromatography with flame‐ionization detection. There was excellent agreement between the fatty acid composition calculated from the triacylglycerol composition and the fatty acid composition obtained by gas chromatography of the transmethylated oils. The oils of the modified soybean varieties, compared to typical soybean oil, contained increased content of triacylglycerols known to be more oxidatively stable, such as linoleoyloleoylstearoyl, linoleoylpalmitoylstearoyl, and linoleoyldipalmitoyl glycerols, and less triacylglycerols like trilinoleoylglycerol, known to decrease oxidative stability. This study showed that the atmospheric pressure chemical ionization technique is suitable for mass spectral identification of neutral molecules, such as triacylglycerols, which do not contain a chargeable functional group.
Rheological properties of alumina‐polyacrylate gel dispersions
Authors: Farooq Amjad , Mehreteab Ammanuel , Broze Guy , Dixit Nagaraj , Hsu Donald 
Published: January 2007

AbstractRheological properties of aqueous alumina‐polyacrylate gel dispersions have been investigated with a controlled stress rheometer as functions of both cross‐linked polyacrylate and alumina concentrations at pH 13. These studies were conducted to understand the role of alumina‐polyacrylate interactions in building the rheology of complex liquids that contain surfactants, sodium hypochlorite, alkali, and inorganic salts. Viscosity and viscoelasticity of polyacrylate gel dispersions can be enhanced by the addition of colloidal alumina. The trends in viscosity and viscoelasticity are explained on the basis of changes in the conformation of polyacrylate and repulsive interactions of negatively charged polyacrylate and alumina particles.
Cyclic voltammetry of lipophilic compounds in oil: Direct determination of lipid peroxide with a carbon past electrode
Authors: Kim Ok‐Sun , Maekawa Keiko , Kusuda Kousuke 
Published: January 2007

AbstractIn preliminary experiments, we demonstrated that a cyclic voltammogram of a lipophilic compound can be conveniently obtained with the past electrode that was made from graphite powder and an oil in which the compound is dissolved. This finding was applied to the direct determination of lipid peroxides. Oxygenation of lipids at 120°C was followed by the cathodic current created by the reduction of the peroxides. The validity of the method was investigated by comparison with conventional methods (peroxide value, thiobarbituric acid, and weight gain). The amount of peroxides in an oil and its cathodic current show a linear relation in the initial stages of peroxidation (ca. 12 h). This electrochemical method was applied successfully to the evaluation of the antioxidant activity of butylated hydroxytoluene in linseed oil.
Comparative nutritional study of enzymatically and chemically interesterified palm oil products
Authors: Ray S. , Bhattacharyya D. K. 
Published: January 2007

AbstractA comparative evaluation of the nutritional value of palm oil, which was interesterified by lipozyme and by chemical catalysis, has been done with albino rats (Charles Foster strain). The two interesterified fats have identical coefficients of digestibility, and rats fed the two fats exhibit similar patterns of growth response and food efficiency ratio. The total lipid and total cholesterol levels in serum of rats of the two interesterified fats are nearly the same, but there is a significant difference in free cholesterol level. The lipozyme‐catalyzed product creates a higher level of free cholesterol. Liver lipids of rats are identical in amount for the two groups, but the total cholesterol level of the lipozyme‐catalyzed group is significantly less than the chemically catalyzed group. The positional distribution of fatty acids differs between the two interesterified products. The nutritional attributes of interesterified oils can vary depending on the specificity of the catalyst employed.
Interference of peroxides with the determination of total carbonyls in autoxidized fats
Authors: Mizuno G. R. , Chipault J. R. 
Published: January 2007

AbstractThe contribution of hydroperoxides to the carbonyl content of autoxidized fats measured by a colorimetric 2,4‐dinitrophenylhydrazone procedure has been studied. Carbonyls were determined in radiation oxidized methyl myristate, in autoxidized methyl esters of oleie, linoleic and linolenic acids and in autoxidized oils, before and after reduction of hydroperoxides to hydroxyl groups.The results indicate that hydroperoxides decompose to carbonyl compounds during the carbonyl determination and give carbonyl contents that are too high. The extent of the interference depends on the nature of the peroxides and, therefore, on the fatty acid composition of the material and on other factors probably associated with the conditions during autoxidation and subsequent storage. For these reasons it is not possible to apply a erratum for peroxide interference based on the determined peroxide value.Carbonyl determinations on autoxidized lipids should be preceded by reduction of the peroxides to non‐carbonyl compounds, and care should be taken to prevent losses of low molecular weight carbonyls during this procedure.
Application of thin‐layer chromatography to the quantitative estimation of tissue triglycerides. I. Triglyceride distribution in the livers of calf, pig and rat
Authors: Sahasrabudhe Madhu R. 
Published: January 2007

AbstractA multiple technique (TLC‐GLC) has been applied to the quantitative estimation of triglycerides in the livers of calf, pig and rat. The results are in general agreement with the triglyceride pattern calculated from the fatty acid distribution as suggested by Vander Wal (15).
The metabolism of polyenoic fatty acids
Authors: Klenk E. 
Published: January 2007

AbstractFeeding experiments with C14‐labeled and unlabeled unsaturated fatty acids have been used to study the possible routes of formation of the C20‐ and C22‐polyenoic fatty acids of rat liver phosphatides. The acids of the palmitoleate, oleate, linoleate, and linolenate types (considered on the basis of the position of the double bond closest to the methyl end) are apparently formed from the C16 and C18 unsaturated acids of the corresponding types. The results rule out possible transformations of the C20‐ and C22‐polyenoic acids from one type to another, and demonstrate the exclusive introduction of new double bonds toward the carboxyl group. Isomers of linoleate or linolenate in which the double bonds were shifted by one carbon atom toward the carboxyl or methyl groups were incorporated into the phosphatides only to a negligible extent in the form of polyenoic acids.
Behaviour of lipase activity of the gamma‐irradiated groundnut during germination
Authors: Patel G. M. , Vyas D. N. , Patel K. C. 
Published: January 2007

AbstractLipase activity of gamma‐irradiated groundnut has been reported. The dosage levels: 10, 30, 50, 70, 90 and 120 Kiloroentgen (kr) units have different effects on lipase. Radiation levels of 50 kr units and above induced damage to the active centers. Lipase activity was found to decrease during the initial stages of germination, and to increase in later stages. After reaching maximum value, the activity decreased. The lipase of control seeds doubled during germination in light. Increase in irradiated seeds was about 1.5‐fold. Maximum activity for seeds treated under different conditions was attained at different periods of germination. Plant growth and the behaviour of lipase has been explained on the basis of other metabolic factors such as: ascorbic acid oxidase, amino acids and free fatty acids liberated during germination, and their mutual effects.