bluuebunny/crossref_metadata_2025_split huggingface dataset:
Code-carrying theories
Authors: Jacobs Bart , Smetsers Sjaak , Schreur Ronny Wichers 
Published: November 2006

AbstractThis paper is both a position paper on a particular approach in program correctness, and also a contribution to this area. The approach entails the generation of programs (code) from the executable content of logical theories. This capability already exists within the main theorem provers like Coq, Isabelle and ACL2 and PVS. Here we will focus on issues portraying the use of this methodology, rather than the underlying theory. We illustrate the power of the approach within PVS via two case studies (on unification and compression) that lead to actual running code. We also demonstrate its flexibility by extending the program generation capabilities. This paper fits in a line of ongoing integration of programming and proving.
Interaction between flowers, ants and pollinators: additional evidence for floral repellence against ants
Authors: Junker Robert , Chung Arthur Y. C. , Blüthgen Nico 
Published: November 2006

AbstractIt has been commonly suggested that ants negatively affect plant pollination, particularly in the tropics. We studied ant–flower–pollinator interactions in a lowland rainforest in Borneo. Frequency and duration of pollinator visits were compared between flowers attended by ants and flowers from which ants were excluded. In all four plant species studied, the activity of ants decreased the rate and/or duration of the pollinators’ floral visits. For this and other reasons it is expected that plants repel ants from flowers during anthesis. We tested this prediction for a different set of plant species in which we observed the behaviour ofDolichoderus thoracicusants when encountering flowers. In eight out of 18 plant species studied, ants showed a significantly higher rejection rate when they encountered flowers than when they encountered controls. Our results are thus consistent with the hypothesis that ants may negatively affect plant fitness by reduced intensity of pollinator visits and that ants are repelled from flowers of many tropical plant species, although this repellence is clearly not ubiquitous.
Experimental investigation on the bi-directional growing mechanism of the foils laminate approach in AAO fabrication
Authors: Fan Jen-Yi , Chien Ming-Chun , Wang Gou-Jen 
Published: November 2006

Abstract
The foils laminate approach can be implemented to grow bi-directional porous pattern from both the top and bottom surfaces of an aluminum foil. It was intuitively inferred that leakage of etchant from the clamped area can be a feasible cause to have the upward pores grow in the notches of the unpolished surface. This leakage hypothesis has been disproved by the leakage blocking and triple layers laminate experiments. It is further inferred that the non-uniformity of the thickness or material properties of the aluminum foil causes non-uniformed anodization rate along the sample surface. The fast oxidized areas create a pathway for leakage such that a shorter porous array from the back side is observed. Experiments with the process time being reduced by two hours validate this inference
Pan‐heating of low‐linolenic acid and partially hydrogenated soybean oils
Authors: Soheili Kambiz C. , Artz William E. , Tippayawat Preevanooch 
Published: November 2006

AbstractGenetically modified low‐linolenic acid soybean oil (LL‐SBO) was compared to partially hydrogenated soybean oil (PH‐SBO). Samples were heated on a Teflon pan at ∼180°C until a selected end point of ≥20% polymer content was reached. High‐performance size‐exclusion chromatography analysis indicated the PH‐SBO contained >20% polymer after 20 min of heating, whereas the LL‐SBO sample contained >20% polymer after 10 min. Supercritical fluid chromatography analysis indicated degradation rates of 0.161±0.011 min−1 for LL‐SBO and 0.086±0.004 min−1 for PH‐SBO. The volatile compounds were identified and quantitated with static head‐space‐GC‐MS. 1‐Heptene (239.9 ppm) and hexanal (1486.1 ppm) were present at the greates concentration among the volatile compounds in LL‐SBO. The volatile compounds present in the greatest concentrations in heated PH‐SBO were hexanal (376.9 ppm) and pentane (82.1 ppm). After 10 min of heating, the LL‐SBO oil FFA value (2.66%), p‐anisidine value (386.5 abs/g oil), Food Oil Sensor reading (18.75), and color intensity (Y=4.0, R=1.0) were significantly greater than those of PH‐SBO after 14 min of heating (4.28%, 298.5 abs/g oil, 16.08, Y=1.0, R=0.1, respectively). There was a significant difference in the degradation rates between LL‐SBO and PH‐SBO (P<0.05). The PH‐SBO was more stable than the LL‐SBO.
Simultaneous determination of ascorbyl palmitate and nine phenolic antioxidants in vegetable oils and edible fats by HPLC
Authors: Perrin Christian , Meyer Liliane 
Published: November 2006

AbstractThis study describes an HPLC method for the simultaneous determination of ascorbyl palmitate (AP) and synthetic phenolic antioxidants (SPA) in vegetable oils and edible fats in a single run. To achieve this, citric acid was used in combination with isoascorbic acid for stabilization of AP in standard and sample solutions and for deactivation of oxidizing agents in the HPLC system. SPA and AP were directly extracted from samples with methanol containing 1 mg/mL each of citric acid and isoascorbic acid. HPLC analytical and guard columns were pretreated with 90% methanol/acetonitrile 1∶1 (vol/vol), containing 4 mg/mL each of citric acid and isoascorbic acid, and 10% water at pH 3, for 30 min. Under these conditions, AP was stable for about 7 h at room temperature. The relative SD of repeatability for AP (0.5–3.6%) was comparable to that for SPA (0.3–2.8%). Average recovery from spiked samples was 100% for AP, 98–103% for SPA, and 85% for BHT (up to 90% using double extraction with methanol).
Effect of enzymatic transesterification with flaxseed oil on the high‐melting glycerides of palm stearin and palm olein
Authors: Long K. , Zubir I. , Hussin A. B. , Idris N. , Ghazali H. M. , Lai O. M. 
Published: November 2006

AbstractThe effects of enzymatic transesterification on the melting behavior of palm stearin and palm olein, each blended separately with flaxseed oil in the ratio of 90∶10 and catalyzed by various types of lipases, were studied. The commercial lipases used were Lipozyme IM, Novozyme 435, and myceliumbound lipases of Aspergillus flavus and A. oryzae. The slip melting point (SMP) of the palm stearin/flaxseed oil (PS/FS) mixture transesterified with lipases decreased, with the highest drop noted for the mixture transesterified with Lipozyme IM. However, when palm stearin was replaced with palm olein, the SMP of the palm olein/flaxseed oil (PO/FS) mixture increased, with the commercial lipases causing an increase of 41 to 48% compared to the nontransesterified material. As expected, the solid fat content (SFC) of the transesterified PS/FS was lower at all temperatures than that of the nontransesterified PS/FS sample. In contrast, all transesterified PO/FS increased in SFC, particularly at 10°C. Results from DSc and HPLC analyses showed that the high‐melting glycerides, especially the tripalmitin of palm stearin, were hydrolyzed. Consequently, 1,3‐dipalmitoylglycerol was found to accumulate in the mixture. There was no difference in the FA compositions between the transesterified and nontransesterified mixtures.
Noncatalytic alcoholysis kinetics of soybean oil
Authors: Dasari Mohanprasad A. , Goff Michael J. , Suppes Galen J. 
Published: November 2006

AbstractReaction kinetics for the alcoholysis of soybean oil with methanol, ethanol, and isopropanol were evaluated in the absence of catalyst. Metal reactor surfaces catalyzed these reactions, so the reactions were conducted in glass capillary tubes at 120, 150, and 180°C. The reactivity of the alcohols increased with decreasing carbon number. Higher temperatures promoted faster reactions. Higher alcohol stoichiometries did not significantly increase reaction rates; this was attributed to the limited solubility of the alcohol in the soybean oil. At less than 20% conversion, the solubility of the alcohol in the oil phase continuously increased, resulting in increased reaction rates. At approximately 20% conversion, the reaction systems became homogeneous until a glycerine phase was formed at high conversions. In addition to their fundamental value, these data provided a basis on which catalytic reactions can be investigated between 100 and 200°C.
Intrinsic sulfite content of isolated soy proteins
Authors: Stine C. J. , Boatright W. L. , Lu G. 
Published: November 2006

AbstractCommercial isolated soy proteins (ISP) contain 22 and 31 ppm sulfite as measured by the optimized Monier‐Williams method (Sulfites in Foods,Official Methods of Analysis, 16th edn., AOAC, Washington, DC, 1995, Official Method 990.28). A method was developed to cryogenically trap and quantify the sulfur dioxide produced by this method using GC‐MS. The same commercial ISP samples were found to contain 17 and 26 ppm sulfite, respectively, with GC‐MS. ISP prepared in the laboratory contained 33 ppm sulfur dioxide, and defatted soybean flakes contained only a trace. Adding dithiothreitol after beginning the boiling step of the Monier‐Williams assay had no significant effect on the sulfite content of a commercial ISP, whereas adding dithiothreitol prior to bringing the sample to a boil reduced the sulfite content from 17 to about 1 ppm.
Quantification of soybean oil ethanolysis with 1H NMR
Authors: Costa Neto Pedro Ramos , Balparda Caro Miguel Soriano , Mazzuco Lilian Maria , Nascimento Maria da Graça 
Published: November 2006

AbstractIn this study, proton NMR spectroscopy (200 MHz) was used for quantifying the content of ethyl esters in known mixtures of soybean oil and ethyl soyate (biodiesel). For this purpose, the peak areas of ester ethoxy and glycerol methylenic peaks in the region of 4.05–4.40 ppm were measured and a calibration plot of the respective peak areas vs. the known composition of the oil/ethyl ester mixtures was used. The transesterification values determined in this way were compared with viscosity and total glycerol determinations and a good correlation was obtained. Therefore, for routine analysis, the conversion (in %) of oil to ethyl esters was determined. The methodology presented in this work proved to be quicker and simpler than others reported in the literature, such as GC and/or HPLC.
Detection of polycyclic aromatic hydrocarbons in commonly consumed edible oils and their likely intake in the Indian population
Authors: Pandey Manoj K. , Mishra Krishn K. , Khanna Subhash K. , Das Mukul 
Published: November 2006

AbstractEdible oils such as coconut, groundnut, hydrogenated vegetable, linseed, mustard, olive, palm, refined vegetable, rice bran, safflower, sesame, soybean, and sunflower were analyzed for the presence of light and heavy polycyclic aromatic hydrocarbon (PAH) residues using liquid‐liquid extraction, cleanup on a silica gel column, and resolution and determination by HPLC using a fluorescence detector. Ten PAH viz. acenaphthene, anthracene, benzo(a)pyrene, benzo(e)pyrene, benz(ghi)perylene, chrysene, coronene, cyclopenta(def)phenanthrene, phenanthrene, and pyrene were monitored. Analysis of 296 oil samples showed that 88.5% (262) samples were contaminated with different PAH. Of 262 contaminated edible oil samples, 66.4% of the samples showed PAH content of more than the 25 μg/kg recommended by the German Society for Fat Science. The total PAH content was highest in virgin olive oil (624 μg/kg) and lowest in refined vegetable oils (40.2 μg/kg). The maximum content (265 μg/kg) of heavy PAH was found in olive oil and the minimum (4.6 μg/kg) in rice bran oil. Phenanthrene was present in 58.3% of the oil samples analyzed, followed by anthracene (53%). Among the heavy PAH, benzo(e)pyrene was observed in 31.2% of the samples followed by benzo(a)pyrene (25.5%). The intake of PAH was highest through olive oil (20.8 μg/day) followed by soybean oil (5.0 μg/day) and lowest through refined vegetable oil (1.3 μg/day). Based on these monitoring studies, international and national guidelines for permissible levels of PAH can be prepared so as to restrict the intake of these toxic contaminants.
Regulating the β′→β polymorphic transition in food fats
Authors: Rousseau D. , Hodge S. M. , Nickerson M. T. , Paulson A. T. 
Published: November 2006

AbstractHydrogenated cottonseed oil (HCSO) is commonly used as a β′‐stable fat in margarines and shortenings. In the present study, the crystallization behavior of HCSO is altered via dilution, agitation, tempering regime, and the addition of an emulsifier [polyglycerol polyricinoleate (PgPr)]. Key properties assessed include crystal morphology (with polarized light microscopy), polymorphic behavior (with X‐ray diffraction), and crystallization kinetics (with DSC). It is demonstrated that on considerable dilution with canola oil (4% w/w), HCSO can be crystallized in the β′ or β polymorph with associated changes in crystal morphology, depending on tempering regime. Crystallization from the melt to 25°C results in the β′‐form, as there is insufficient supercooling to form the β polymorph but enough to form the metastable β′. With cooling from the melt to 5°C, there is adequate supercooling for the δ polymorph to form, with the presence of the canola oil facilitating the transformation toward this stable phase. Static vs. crystallization under agitation does not lead to visible changes in either polymorphic behavior or crystal morphology. However, there is extensive secondary nucleation and growth as a result of crystals breaking off accreting agglomerates. The presence of PgPr, added as a crystal modifier, does not affect the final crystal polymorph or morphology, except under one set of conditions—crystallization from the melt to 5°C with agitation, whereby it considerably alters crystallization behavior.
Enrichment of hazelnut oil with long‐chain n−3 PUFA by lipase‐catalyzed acidolysis: Optimization by response surface methodology
Authors: Can A. , Özçelik B. 
Published: November 2006

AbstractResponse surface methodology (RSM) was used to determine optimal conditions for the lipase‐catalyzed enrichment of hazelnut oil by incorporating n−3 PUFA from menhaden oil. A four‐factor, five‐level central composite design was used, and hazelnut oil containing n−3 PUFA was successfully produced. The effects of incubation time, temperature, substrate molar ratio, and water content on the incorporation ratio were investigated. From the evaluation of response surface graphs, the optimal conditions for incorporation of long‐chain n−3 PUFA into hazelnut oil were identified as 45–60°C for temperature, 30–40 h for reaction time, 1∶1–2∶1 (mol hazelnut oil/mol menhaden oil concentrate) for substrate molar ratio, and 3–5% (w/w) for water content. Experiments conducted at optimized conditions predicted by the model equation obtained from RSM yielded structured lipids with 19.6% n−3 PUFA. This value agreed well with that predicted by the model. This structured lipid containing PUFA may be nutritionally more beneficial than unmodified hazelnut oil.
Lesquerella fendleri protein fractionation and characterization
Authors: Wu Y. Victor , Hojilla‐Evangelista Mila P. 
Published: November 2006

AbstractLesquerella fendleri is a promising new crop whose seed contains hydroxy FATG with potential industrial uses as well as substantial amounts of valuable gums. The defatted L. fendleri seeds also contain more than 30% protein. The objective of this study is to process and characterize this protein component for possible future uses in food. Hexane‐defatted seed has more than 30% protein content. Defatted lesquerella meal was extracted sequentially with 0.5 M sodium chloride (2×), water, 70% ethanol, and 0.1 N sodium hydroxide (2×). Each sodium chloride extract was dialyzed against deionized water and centrifuged to separate the water‐soluble fraction (albumin) from the salt‐soluble fraction (globulin) before freeze‐drying. The ethanol extract and the neutralized sodium hydroxide extracts (glutelin) were dialyzed against water and freeze‐dried. Albumin had the highest proportion of lysine and sulfur amino acids per 16 g nitrogen among all the fractions analyzed. Glutelin and globulin accounted for the highest amount of protein nitrogen. SDS‐PAGE of the reduced albumin, globulin, and glutelin showed the presence of several protein bands with M.W. ranging from 7 to 98 kDa. Nitrogen solubility of defatted lesquerella meal from pH 2 to 12 indicated a solubility minimum of 15% around pH 4.2 and a solubility of 75% at pH 11.5. Nonprotein nitrogen of defatted meal was 12% of total nitrogen. Defatted lesquerella meal has the potential for food use based on good nitrogen solubility and good amino acid composition.
Production of quasi‐monodisperse emulsions with large droplets using a micromachined device
Authors: Izumida Yasuhiko , Sugiura Shinji , Oda Tatsuya , Satake Mitsuo , Nakajima Mitsutoshi 
Published: November 2006

AbstractThe development and operation of a modified method for the preparation of quasi‐monodisperse (CV<16%) emulsions are reported. The device uses a microfabricated‐nozzle (MN) array, produced by micromachining technology, to achieve a higher rate of emulsification [76.8 m3/(m2·h)] than previously reported for microchannel (MC) emulsification methods. The dispersed phase is extruded into a continuous phase through the MN, and the emulsions droplets are formed by viscous drag force of the continuous phase. The droplet diameter decreased with an increase in the flow velocity and viscosity in the continuous phase, which was explained by the theoretical model. The range of droplet diameters produced (130 to 370 μm) was larger than in previously reported MC emulsification, membrane emulsification, and shear‐rupturing methods.
Triacylglycerol composition of oil from Pistacia atlantica fruit growing in Algeria
Authors: Yousfi M. , Nadjemi B. , Belal R. , Bombarda I. , Gaydou E. M. 
Published: November 2006

AbstractThe distribution of FA between the sn‐2 and sn‐1,3 positions of TAG from Pistacia atlantica fruit oil of Algeria has been determined. Unsaturated FA showed a preference for the internal position. Linoleic and oleic acids occurred predominantly in the sn‐2 position with lesser amounts evenly distributed between the sn‐1 and sn‐3 positions, as generally found in vegetable oils. The oil was found to contain TAG that were trisaturated (0.93%), disaturated (15.06%), monosaturated (44.64%), and triunsaturated (38.10%). The distribution of the TAG calculated using the lipase hydrolysis technique is slightly different from that determined with HPLC. This is particularly true for trioleoyl and trilinoleoylglycerols. In contrast, the agreement between theory and experiment is good for TAG containing two palmitoyl and one oleoyl, one oleoyl and two linoleoyl, and one palmitoyl and two oleoyl chains.
Effect of randomization on the oxidative stability of corn oil
Authors: Wang Tong , Jiang Yongzhi , Hammond Earl G. 
Published: November 2006

AbstractRandomized corn oil TAG oxidized much faster than natural oil, but after purification with alumina, they oxidized at the same rate. We showed that this effect could not be attributed to a difference, in total tocopherols in the randomized and natural oils. Polar material recovered from the alumina treatment was fractionated by TLC, and a pro‐oxidant effect was found in the fractions containing MAG and DAG. However, MAG and DAG, although mild pro‐oxidant could not account for the pro‐oxidant effect generated by randomization. No other compounds could be detected in the MAG fraction by MS. The pro‐oxidant effect of randomized oil disappeared when EDTA or citric acid was added in sufficient amounts. The pro‐oxidant effect of randomized corn oil was increased by the incorporation of additional copper or iron at a concentration that did not catalyze oxidation of the purified oil. Treatment of corn oil with ascorbic acid, ascorbyl‐6‐palmitate, ethyl acetoacetate, ethyl diacetoacetate, and acetylacetone did not reproduce the effect of the unknown pro‐oxidant. Although the identity of the pro‐oxidant is still unknown, we have confirmed that it is produced during randomization; it does not have pro‐oxidant activity alone, but it facilitates the catalytic activity of the transition metal ions.
In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics
Authors: Martini Silvana , Bertoli Constantin , Herrera Maria Lidia , Neeson Ian , Marangoni Alejandro 
Published: November 2006

AbstractAn ultrasonic technique was developed to study the crystallization process of edible fats on‐line. A chirp wave was used instead of the conventional pulser signal, thus achieving a higher signal‐to‐noise ratio. This enabled measurements to be made in concentrated systems [≈20% solid fat content (SFC)] through a 8.11‐cm thick sample without significant signal loss. Fat samples were crystallized at 20, 25, and 30°C at a constant agitation rate of 400 rpm for 90 min. The crystallization process was followed by ultrasonic spectroscopy and a low‐resolution pulsed nuclear magnetic resonance spectrometer. Specific relationships were found between ultrasonic parameters [integrated response, time of flight (TF), and full width half maximum] and SFC. TF, which is an indirect measurement of the ultrasonic velocity (v), was highly correlated to SFC (r2>0.9) in a linear fashion (v=2.601 SFC+1433.0).
Attenuation of ultrasonic waves: Influence of microstructure and solid fat content
Authors: Martini Silvana , Bertoli Constantin , Herrera Maria Lidia , Neeson Ian , Marangoni Alejandro 
Published: November 2006

AbstractUltrasonic technology can be used to monitor the crystallization of fats and determine solid fat content (SFC) online. Ultrasonic waves are attenuated as crystals form and grow, and this attenuation occurs first at higher frequencies. The attenuation of the ultrasonic signal does not depend on the induction times of crystallization of the systems, or on their thermal behavior; but it does depend on SFC and on microstructure, particularly on the crystal size. At low SFC values (≈5%), bigger crystals generate more attenuation. At intermediate SFC values (≈10%), crystal size does not affect signal attenuation and SFC is the key factor responsible for signal attenuation. At high SFC values (up to 20%), crystal size again seems to be the factor that controls attenuation.
Study by proton nuclear magnetic resonance of the thermal oxidation of oils rich in oleic acyl groups
Authors: Guillén María D. , Ruiz Ainhoa 
Published: November 2006

AbstractThe oxidation process of olive, hazelnut, and peanut oils at 70°C with circulating air has been studied by means of 1H NMR. The evolution of the process, including the rate of degradation of the acyl groups and of formation and degradation of primary oxidation products, as well as the rate of formation of secondary oxidation products such as aldehydes, is commented on and compared with the oxidation of oils rich in polyunsaturated acyl groups. Differences that are due not only to the rate of the processes but also to the nature and concentration of the generated aldehydes are observed. Oils rich in monounsaturated acyl groups generate smaller amounts of the geno‐and cytotoxic oxygenated aldehydes than oils rich in polyunsaturated acyl groups.