bluuebunny/crossref_metadata_2025_split huggingface dataset:
Process capability indices for one‐sided specification intervals and skewed distributions
Authors: Vännman Kerstin , Albing Malin 
Published: June 2007

AbstractOne‐sided specification intervals are frequent in industry, but the process capability analysis is not well developed theoretically for this case. Most of the published articles about process capability focus on the case when the specification interval is two‐sided. Furthermore, usually the assumption of normality is necessary. However, a common practical situation is process capability analysis when the studied characteristic has a skewed distribution with a long tail towards large values and an upper specification limit only exists. In such situations it is not uncommon that the smallest possible value of the characteristic is 0 and that this also is the best value to obtain. We propose a new class of indices for such a situation with an upper specification limit, a target value zero, and where the studied characteristic has a skewed, zero‐bound distribution with a long tail towards large values. A confidence interval for an index in the proposed class, as well as a decision procedure for deeming a process as capable or not, is discussed. These results are based on large sample properties of
the distribution of a suggested estimator of the index. A simulation study is performed, assuming the quality characteristic is Weibull distributed, to investigate the properties of the suggested decision procedure. Copyright © 2007 John Wiley & Sons, Ltd.
In SilicoPrediction of Inhibition Activity of Pyrazine–Pyridine Biheteroaryls as VEGFR‐2 Inhibitors Based on Least Squares Support Vector Machines
Authors: Li Jiazhong , Qin Jin , Liu Huanxiang , Yao Xiaojun , Liu Mancang , Hu Zhide 
Published: June 2007

AbstractA predictive nonlinear model for the inhibition activities for a set of pyrazine–pyridine biheteroaryls, inhibitors of Vascular Endothelial Growth Factor Receptor‐2 (VEGFR‐2) was developed based on Least Squares Support Vector Machines (LS‐SVMs) using molecular descriptors calculated from the molecular structure alone as inputs. Each compound was described by the structural descriptors that encode constitutional, topological, geometrical, electrostatic, and quantum‐chemical features. Five relevant descriptors selected by heuristic method were used to build linear and nonlinear Quantitative Structure–Activity Relationship (QSAR) models using Multiple Linear Regression (MLR) and LS‐SVMs. Better results were obtained by the nonlinear LS‐SVMs model which gave the correlation coefficients of 0.921 and the MSE of 0.046 for the training set. The corresponding correlation coefficient and MSE for the test set are 0.877 and 0.041, respectively. The good performance of LS‐SVMs proved this method to be a reliable and promising tool in QSAR analysis and computer aided molecular design. The models developed can be used for further screening of potential VEGFR‐2 inhibitors.
Fusion of digital television, broadband Internet and mobile communications—Part I: Enabling technologies
Authors: Ong F. L. C. , Liang X. , Pillai P. , Chan P. M. L. , Koltsidas G. , Pavlidou F. N. , Ferro E. , Gotta A. , Cruickshank H. , Iyengar S. , Fairhurst G. , Mancuso V. 
Published: June 2007

AbstractThe introduction of digital video broadcasting (DVB) satellite systems has become an important tool for future mobile communication and is currently a focus in several research areas such as the integration of DVB satellite systems with different wireless technologies. This tutorial consists of two parts,Enabling technologiesandFuture service scenarios, which aims to provide an introduction to the current state‐of‐the‐art of DVB standards over satellite and its fusion with mobile and Internet technologies.This paper,Enabling technologies, focuses on providing an overview of the different technologies and issues that facilitates better understanding of the current and future operational scenarios, whereas the second paper,Future service scenarioswill emphasize future research directions in this research area. In the first part, the paper will initially be focused on the introduction of different DVB satellite systems, i.e. DVB‐viasatellite (DVB‐S), DVB return channel by satellite (DVB‐RCS) and second‐generation DVB system for broadband satellite services (DVB‐S2). This is then followed by a description of the different Internet Protocol (IP) technologies used to support macro‐ and micro‐mobility and the migration strategies from IP version 4 (IPv4) to IP version 6 (IPv6). Finally, the different security mechanisms for the DVB system and end‐to‐end satellite network are addressed. Copyright © 2007 John Wiley & Sons, Ltd.
Fusion of digital television, broadband Internet and mobile communications—Part II: Future service scenarios
Authors: Liang X. , Ong F. L. C. , Pillai P. , Chan P. M. L. , Mancuso V. , Koltsidas G. , Pavlidou F. N. , Caviglione L. , Ferro E. , Gotta A. , Cruickshank H. , Iyengar S. , Fairhurst G. 
Published: June 2007

AbstractThis is the second part of the tutorial paper following the previous tutorial paper describing enabling technologies in digital video broadcasting (DVB) system. The paper presents the current and future operational scenarios for DVB via satellite (DVB‐S) system. Review of the current state‐of‐the‐art technologies consisting of integration of broadband Internet and mobile communications and integration of broadband Internet and DVB are given. The future operational scenarios emphasize the fusion of DVB systems with other technologies in terms of network fusion and terminal fusion. For satellite service scenarios, it also takes into consideration mobility management and standard quality‐of‐service mechanism issues, such as integrated services and differentiated services. Several research directions for providing seamless services regardless of network, access technology and terminal in the fusion network are also highlighted in this paper. Copyright © 2007 John Wiley & Sons, Ltd.
Erucic acid levels in Western Canadian canola and rapeseed
Authors: Daun J. K. 
Published: June 2007

AbstractCanadian exports of canola seed and oil are shown to meet the Generally Recognized as Safe (GRAS) standard of 2% erucic acid. Canadian seed exports averaged less than 2% erucic acid since 1980 and individual cargoes, with one exception, contained less than 2% erucic acid since 1982. Most Western Canadian crushing plants have produced oil with less than 2% erucic acid since 1981, and all since 1984. Areas whereB. campestris varieties of canola predominate may still have difficulty in meeting a 2% erucic acid standard without screening incoming seed. Further reductions in the erucic acid level ofB. campestris canola varieties are desired.
Stability of lipids and polyunsaturated fatty acids during smoking of atlantic mackerel (Scomber scombrus L.)
Authors: Aminullah Bhulyan A. K. M. , Ratnayake W. M. N. , Ackman R. G. 
Published: June 2007

AbstractFall Atlantic mackerel (Scomber scombrus L.), non‐smoked and hot smoked according to the method of Torry (Aberdeen, Scotland) Advisory Note #82, in an AFOS‐Torry Mini Kiln, were used to study changes in oxidative rancidity and composition of major lipid classes and fatty acids. After smoking there was an increase in thiobarbituric acid (TBAM) value and peroxide (PO) value, but the values were still indicative of acceptable quality. The percentages of triglycerides (TG) and phospholipid (PL) did not change significantly, and free fatty acids could barely be detected. The overall fatty acid composition remained virtually unchanged after the smoking process. This included the longer chain C20 and C22 n‐3 fatty acids, now regarded as potentially essential fatty acids for humans.
Tocopherols and tocotrienols in Finnish foods: Oils and fats
Authors: Syväoja E. ‐L. , Pilronen V. , Varo P. , Koivistoinen P. , Salminen K. 
Published: June 2007

AbstractThe tocopherols and tocotrienols of vegetable oils, cod liver oil, margarines, butter and Voimariini dairy spread were analyzed by HPLC. The total tocopherol content varied from 4 (coconut oil) to 242 mg/100 g (wheat germ oil). α‐tocopherol equivalents varied from 2 (coconut oil) to 225 mg/100 g (wheat germ oil). Semisoft and soft margarines had an average total tocopherol of 53 and 61 mg, and an average α‐tocopherol equivalent of 17 and 27 mg/100 g, respectively. Hard margarines averaged 29 mg total tocopherol and 9 mg α‐tocopherol equivalent/100 g. The average tocopherol content of butter and Voimariini was 2 and 15 mg/100 g, respectively, and the average α‐tocopherol equivalent 2 and 6 mg/100 g.
Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils
Authors: Kupranycz D. B. , Amer M. A. , Baker B. E. 
Published: June 2007

AbstractTo evaluate the thermal oxidative behavior of butterfat in comparison to selected vegetable oils, samples of winter and summer butterfat, liquid and solid butterfat fractions, and selected vegetable oils were heated at 185 C in the presence of air (30 ml/min) for 8 and 16 hr. The resultant heated fats and oils, as well as the methyl esters of their fatty acids, were examined by gel permeation chromatography. The results indicated that butterfat is much more stable to thermal oxidation than canola, sunflower and soybean oils. This was evidenced by a substantially higher content of both dimeric and higher oligomeric triglycerides in the vegetable oils than in any of the butterfat samples after both 8 and 16 hr of heating. The corn oil also exhibited a high degree of stability to thermal oxidation after 8 hr of heating. The 16 hr corn oil data, however, was less certain due to the presence of a very viscous and dark colored material which could not be removed from the oxidation flask; this was believed to contain highly polymerized oil and was not observed with any of the other samples. There were some differences in the inter‐ and intramolecular polymerization of the butterfat fractions compared with each other and with whole butterfat. With the winter butterfat samples, after 8 hr of thermal oxidation, both the solid and liquid butterfat fractions exhibited more stability toward intermolecular polymerization than did the whole butterfat. After 16 hr of heating the ratio of trimeric and higher oligomeric triglycerides to dimeric triglycerides increased with increasing degree of unsaturation of the butterfat and with increased time of heating. Similar trends were observed with regard to the degree of intramolecular polymerization.
Temperature effects upon the expression of a high oleic acid trait in soybean
Authors: Martin B. A. , Wilson R. F. , Rinne R. W. 
Published: June 2007

AbstractSoybeans (Glycine max L. Merr. cvs. N78‐2245 and Dare) were grown to maturity under controlled environments to investigate temperature effects upon the fatty acid composition of developing seed. These genotypes exhibited genetic differences in oleic acid (18:1) content. Mature seed from N78‐2245 germplasm normally contained ca. 43 mol% 18:1, and Dare seed contained ca. 18 mol% 18:1. When grown at 30/26 C or 22/18 C, the overall response of these genotypes to temperature resulted in lower 18:1 and higher linoleic (18:2) and linolenic (18:3) acid concentrations in mature seed. However, the genotypic response was much more pronounced in N78‐2245 seed than in Dare seed. The basis for these genotypic differences appeared to be related to temperature effects upon the differentiation of the 18:1‐synthetic and 18:1‐desaturation mechanisms during seed development. Although the high‐18:1 trait was expressed during N78‐2245 seed development at both temperatures, high‐18:1 glycerolipids accumulated during a shorter developmental period at 22/18 C than at 30/26 C. At 30/26 C, glycerolipids containing greater than 50% 18:1 were deposited between 20 and 45 days after flowering (DAF) and accounted for 84% (w/w) of the oil in mature seed. At 22/18 C, glycerolipids with similar fatty acid composition were formed between 30 and 45 DAF and accounted for only 40% (w/w) of the oil. Temperature effects upon 18:1‐desaturation also appeared to mediate the overall differences in unsaturated fatty acid composition in these genotypes. The 18:1‐desaturation mechanism in N78‐2245 seed was more sensitive to temperature than that in Dare seed. These genotype‐treatment combinations were ranked by degree of 18:1‐desaturation in the order: Dare (22/18 C) = Dare (30/26 C) ≥ N78‐2245 (22/18 C) > N78‐2245 (30/26 C). It was proposed that the ranking of these genotype‐treatment combinations may be attributed, in part, to the tissue levels of the 18:1‐desaturase enzymes in soybean seed grown at different temperatures.
Effectiveness of antioxidants in refined, bleached avocado oil
Authors: Werman M. J. , Neeman I. 
Published: June 2007

AbstractThe addition of antioxidants propyl gallate (PG), α‐tocopherol and ethoxyquin at a level of 250 ppm to refined, bleached avocado oil resulted in the retardation of the oxidative deterioration of the oil when it was stored in the dark at room temperature, exposed to daylight at room temperature (on the shelf) and at 60 C.The extent of oxidation was followed by measuring the peroxide and anisidine values and oil color. Ethoxyquin and α‐tocopherol were relatively ineffective antioxidants, whereas PG greatly improved the stability of avocado oil stored in the dark at 60 C, but not in oil exposed to daylight.
Chemical and nutritional studies onTerminalia bellirica Roxb. Kernel and its oil
Authors: Rukmini C. , Rao P. Udayasekhara 
Published: June 2007

AbstractTerminalia bellirica Roxb. is a valuable tree of Indian forests. The seeds are valued medicinally and also industrially, for tanning purposes. The kernels, which are not currently used for edible purposes, have 40% oil and 35% protein. The oil extracted from the kernels is sweet‐smelling and has palmitic (35%), oleic (24%) and linoleic (31%) acids as major fatty acids. The proximate principles, antinutritional factors and amino acid composition of the protein of the kernel are analyzed. Short term feeding of the oil at 10% level in a 10% casein protein diet to rats for 4 weeks resulted in growth comparable to that observed with animals fed a similar diet containing 10% groundnut oil. The protein utilization of casein used in the diet, as judged by the protein efficiency ratio (PER) and net protein utilization (NPU), was not adversely affected by theT. bellirica oil in the diet. The liver and heart lipid profiles of both the groups as reflected by the parameters, total lipids, total cholesterol and triglycerides content were comparable except for the heart triglycerides of the TBO‐fed group, which were elevated. The absorption of nutrients like calcium, phosphorus and nitrogen was not adversely affected by the intake ofT. bellirica oil.T. bellirica oil is absorbed to the same extent as groundnut oil. The results of this preliminary study indicate thatT. bellirica kernel oil may be used for edible purposes because it is a good source of linoleic acid. However, long term toxicological studies are necessary to establish its safety before it can be recommended as an edible oil for human consumption.Feeding a diet containing 10%T. bellirica kernel protein as a raw diet as well as a cooked diet to rats, mice and chicks resulted in low food intake and death in all three species, probably due to heat stable antinutritional factors in the kernel.
Peaked distribution ethoxylates‐Their preparation, characterization and performance evaluation
Authors: Matheson K. Lee , Matson Ted P. , Yang Kang 
Published: June 2007

AbstractA peaked ethylene oxide distribution alcohol ethoxylate can be produced using new catalyst systems. The mechanism of ethoxylation is discussed. Such Novel™ ethoxylates are markedly different from a conventional ethoxylate in physical properties and performance characteristics. Performance and formulation studies show several advantages for the peaked distribution in typical household product formulations.
Influence of high energy radiation on the oxidation of oleic acid and methyl oleate. II. Sites of oxygen attack
Authors: Slover Hal T. , Dugan L. R. 
Published: June 2007

Summary
The hydroperoxides formed by the γ‐irradiated autoxidations of methyl oleate at 7.5°C. and 56°C. have been characterized. The mono‐ and dicarboxylic acids produced by γ‐irradiated autoxidation at 56°C. and by cobalt‐catalyzed γ‐irradiated autoxidation at 73°C. have also been examined.
The hydroperoxides were found to be a mixture of the 8‐, 9‐, 10‐, and 11‐hydroperoxidoöleates in both samples. They were present in the order 10>11> 9>8.
Evidence is presented for the presence of octanoic, nonanoic, octandioic, and nonandioic acids in the 56°C. autoxidation. Octanoic and nonanoic acids were also present in the cobalt‐catalyzed autoxidation.
No significant departure from non‐irradiated autoxidations was found.
Absence of thermal polymers in potato‐chip frying oils
Authors: Melnick Daniel 
Published: June 2007

SummaryThe problem of thermal polymers of acceptable flavor in potato‐chip‐frying oils has been discussed from the standpoint of potentiality of such polymers forming during commercial frying operations. Publications on heat‐abused oils have been critically reviewed, and many of these have been shown to yield findings irrelevant to practical operations. Conclusions based upon such studies should not be extended beyond the scope of the findings reported. The change in iodine value has been shown to constitute a simple and highly precise method to determine for survey purposes whether thermal polymers may have formed in the oils used in a given industry. Such a survey has now been completed covering the operations of 89 different potato chip manufacturers, using all types of frying oils. A 1% decrease in the iodine value of the oils in commercial use has been noted. Whereas this change in iodine value is statistically significant, it is shown to have no nutritional significance. The constancy in composition of the frying oils—heated as compared to fresh—and the results of physico‐chemical studies, noted in a related study (21), support the present conclusion that thermal polymers are absent from the oils employed in the commercial manufacture of potato chips.
Benzamides, p‐nitrobenzamides, benzenesulfonamides,p‐toluene‐sulfonamides, and acetamides as identification derivatives of long‐chain amines
Authors: Sasin Richard , Butte Walter A. , Borror Alan L. , Sasin George S. 
Published: June 2007

SummaryBenzamides, p‐nitrobenzamides, benzenesulfonamides,p‐toluenesulfonamides, p‐nitrobenzenesulfonamides, and acetamides of dodecyl, tetradecyl, hexadecyl, and octadecyl amines were synthesized and evaluated as identification derivatives. Acetamides melt approximately 7° apart and the benzene sulfonamides approximately 6° apart. Seventeen previously unreported compounds were prepared.
The evaluation of crude glycerine
Authors: Segur J. B. , Whittaker E. L. , Laskin L. , Kanno T. T. , Miner C. S. 
Published: June 2007

SummaryA number of tests applicable to crude glycerine have been studied to find a means of detecting crude glycerines which will cause more difficulty in the refinery or yield a poorer product than would be expected from the results of analyses customarily made. Five tests have been found which are believed to be useful in this way. They are determination of pH, determination of nitrogen, distillation, measurement of the color of the distillate, and measurement of distillate color of stability when heated.It has not been possible to set limits of acceptability for these tests, but a glycerine refiner using one or more of them and correlating laboratory results with experience in the refinery should be able to establish his own standards of quality.
A rapid alkali‐wash method of refining cottonseed oil for refined color determination
Authors: Deacon B. D. , Harris W. B. , Wamble A. Cecil 
Published: June 2007

SummaryA very simple, rapid, reproducible method of refining crude cottonseed oils, for refined color measurement, has been developed. The results can be used to predict the colors of these oils when refined by the American Oil Chemists' Society Cup Method.The method has the advantages of rapidity and use of simple equipment and techniques and requires only small quantities of oil. Furthermore variations in results because of the amount and strength of lye and of “break” are not encountered since uniform conditions are employed.Because the method is used when it is desired to measure refined color without determining refining loss, it is not a substitute for the official cup refining method.
Mechanism of the reactions of oxygen with fatty materials. Advances from 1941 through 1946
Authors: Swern Daniel , Scanlan John T. , Knight H. B. 
Published: June 2007

SummaryA review of advances from 1941 through 1946 in the mechanism of the oxygen oxidation of fatty materials is given. Subjects discussed are the oxidation of monounsaturated compounds, nonconjugated and conjugated polyunsaturated compounds, and saturated compounds.The hydroperoxide theory of oxidation at active methylene groups is discussed in detail. There is good justification for postulating that autoxidative attack in olefins isinitiateduniversally by addition of oxygen at the double bonds in only afewof the molecules, and not by the formation of hydroperoxides. Subsequently, in the case of monoolefins and nonconjugated polyolefins, the attack by oxygen is continued bysubstitutionon the α‐methylene group to form hydroperoxides by means ofchain reactions. Mechanisms for such an oxidative scheme, involving the formation of intermediate free radicals, are given. In the case of conjugated compounds, peroxides are formed by addition of oxygen at the double bonds, and α‐methylene group peroxidation does not occur. Although saturated compounds are relatively inert, they also form hydroperoxides, which are converted mainly to ketones and alcohols with the ketones predominating.The formation of polymers, which often account for the major proportion of the oxidation products of unsaturated compounds, also is discussed. The possibility of formation of carbon‐to‐carbon‐linked as well as oxygen‐linked polymers in the various classes of olefins is considered.
Rice brain oil. I. Oil obtained by solvent extraction
Authors: Reddi P. B. V. , Murti K. S. , Feuge R. O. 
Published: June 2007

Summary

Freshly milled rice bran has been extracted with commercial hexane and the recovered oil and extracted meal examined for their respective content of wax. The oils were refined and bleached by standards as well as several special methods. The crude, caustic soda refined, and several refined and bleached oils were examined spectrophotometrically.

When freshly milled rice bran of good quality is extracted with commercial hexane, an oil of relatively low free fatty acid content is obtained. This oil possesses good color and is as stable as other similar types of crude oils.

If the oils is extracted from the brain at a temperature below about 10°C. and the extraction is discontinued at the right time, the extracted oil represents 90–95% of the total lipids in the brain and contains very little wax. This wax, which is readily extracted with hot commercial hexane as well as other types of solvents, amounts to about 3–9% of the total extractable lipids.

When subjected to ordinary caustic soda refining methods, good rice brain oils behave much like cottonseed oils of comparable free fatty acid content. Both caustic soda refining in a hydrocarbon solvent and refining with sodium carbonate result in refining losses approximating the absolute or Wesson loss.

Some of the refined oils when bleached according to usual practice produce products acceptable for use in the edible trade. However, refined rice bran oil has a definitely greenish cast resulting from the presence of chlorophyll, but this color can be removed by bleaching with a small amount of activated acidic clay.