bluuebunny/crossref_metadata_2025_split huggingface dataset:
Soil wetting agents from fatty nonionic tertiary amides: “Aromatic adducts without aminoester”
Authors: Micich T. J. 
Published: July 2007

AbstractTertiary amides RCONR'K, where K is a hydroxy function and R,R′ are aliphatic and/or aromatic groups, were oxyethylated to adducts containing 5, 10, 15, and 20 moles of ethylene oxide. The hydroxy function K was derived from CH2CHR″OH,‐(CH2)yOH, or (CH2CH2O)zH, where R″ is methyl, ethyl, or octyl, y is 4 or 6 methylenes, and z is 2 or 3 ethoxy groups. Structural variations in R,R′ and K permitted the oxyethylation of aromatic amides with minimal aminoester formation. When K was diethoxy and R,R′ were linear aliphatic groups, no aminoester accompanied oxyethylation. Minimal aminoester formed when R,R′ were mixed aliphatic/ aromatic or when R was phenethyl and R′ aromatic. For aromatic amides where K was dior triethoxy, large aminoester concentrations accompanied oxyethylation. For aromatic amides where K was (CH2)4OH or (CH2)6OH smaller aminoester concentrations were observed. For branched alphatic amides where R″ is methyl, ethyl, or octyl, aminoester concentration remained at the level found where R″ is hydrogen. The increasing size of R″ decreased solubility and Draves wetting times. The adducts of this study were wetting agents for Idylwild hydrophobic soil and cotton skeins. The availability of aromatic substrates should permit formulation of soil wetting agents with greater stability to biodegradation than would be expected with aliphatic substrates.
A gas chromatographic method for testing antioxidants
Authors: Rogstad Astri , Reinton Ragnhild 
Published: July 2007

Abstract and SummaryA gas chromatographic method for evaluating the effect of antioxidants is described. Emulsions of linoleic acid both with and without antioxidant are oxidized enzymatically. Concentrations of uncreacted linoleic acid are measured at varying incubation times and various concentrations of both lipoxidase and antioxidant. Two antioxidants have been tested. The method is simple, precise, and reproducible. The inhibition mechanism and experimental conditions are discussed.
Hulling‐separating cottonseed without delintering
Authors: Clark S. P. 
Published: July 2007

Abstract and SummarySaw delintering of cottonseed is coming increasingly into disfavor for several environment and economic reasons. Hulling of undelintered seed would facilitate control of the environmental problems. This process has been estimated to require considerably less energy than saw delintering; therefore, it may become increasingly attractive for this reason. This is a description of experimental, pilot‐plant‐scale hulling‐separating of underlintered seed and the pelleting and baling of the fuzzy hulls. A method is described which has been used to estimate the additional machinery needed to convert a mill from hulling delintered seed to hulling undelintered seed.
Synthesis of cationic surfactants with alkenyl group
Authors: Okahara Mitsuo , Ohashi Yoko , Nishimura Fujio , Ohashi Takehisa , Komori Saburo 
Published: July 2007

AbstractQuaternary ammonium chlorides with long chain alkenyl groups were synthesized by the reaction of tert‐amines with alkylallyl chloride which, in turn, were obtained by the allylic chlorination of 1‐olefins with N‐tert‐butyl‐ or N‐cyclohexyl‐N‐chloro‐ethanesulfonamides. Of the two kinds of alkylallyl chlorides prepared by the allylic chlorination of 1‐olefins, the γ‐alkylallyl chlorides(I), were found to be reactive with tert‐amines, while the secondary chlorides, α‐alkylallyl chlorides(II), were not so reactive and, when the allylic chloride mixture was reacted with tert‐amine under suitable reaction conditions, the γ‐alkylallyl chloride could be selectively converted to a quaternary ammonium chloride while the α‐alkylallyl chloride was recovered unreacted. The quaternary ammonium chlorides thus obtained were identified as γ‐alkylallyl ammonium chlorides from their spectra, and they were shown to possess almost the same surface tension lowering ability as their saturated homologs, although larger critical micelle concentration values and greater water solubilities were observed.
Preparation and surface‐ active properties of polyoxyethylene‐glycol (600) monoesters of fatty acids
Authors: Rao T. Chandrasekhara , Sastry Y. Sita Rama , Subbarao R. , Lakshminarayana Gollamudi 
Published: July 2007

Abstract and SummaryPolyoxyethyleneglycol (PEG‐600) monoesters of undecylenic, lauric, myristic, palmitic, stearic, oleic, ricinoleic and 12‐hydroxystearic acids were prepared in 80‐85% yield by reacting PEG with boric acid, esterifying the resultant borate with fatty acid, and selectively hydrolyzing the borate ester; their surface active properties were evaluated. Increase in acyl chain length increased the surface tension. The presence of a double bond or hydroxyl group in C18 series improved the wetting and emulsifying proper‐ties. Unsaturation in the fatty acid chain reduced the foaming power.
Conditions and trends in the world protein economy
Authors: Hardin Clifford M. 
Published: July 2007

AbstractEating habits and food systems are difficult to change. Isolated and refined vegetable proteins are being used increasingly in a wide variety of food systems to improve nutritive values and functional qualities without displacing the system itself. They provide a way for people with rising affluence to move up the “food ladder” without disturbing familiar and traditional habits of eating. Worldwide commercial demand for food and feed crops from surplus‐producing nations will continue to expand during the next decade. U.S. producers and those of other exporting nations will be able to expand production sufficiently to meet this rising commercial demand at reasonable prices during most of the years of the 1980 decade. But if tonnages necessary to satisfy real nutritional need (mostly in developing countries which are critically short of foreign exchange) were added to the commercial demand, the totals would be so great, there would be no way the export countries could produce enough. If malnutrition is to be stemmed or prevented, developing countries will have to learn to produce more on their own soil and provide the means of getting it to the people who need it. Contrary to some views, the U.S. livestock feeding industry should be regarded as an effective part of a world grain reserve and an aid to maximizing exports. In the short crop year of 1974, U.S. feed grain consumption was reduced to a much greater extent than exports. Livestock have the ability to act as a “surge tank” in the food line. There is urgent need in the world today for improved varieties of high protein legumes that are adapted to the tropics. An important component of sucess in improving food supplies in developing countries will be the emergence of enlightened and courageous political leadership. When country leaders “short term” it by giving in to urban pressures for cheap food, the result is usually counterproductive.
Economic considerations on the use of vegetable proteins in Danish meat products
Authors: Hansen Ole Kaae 
Published: July 2007

AbstractUse of vegetable proteins in meat products in Denmark is discussed with special reference to economy. Aspects of price vs. quality also are discussed, and performance criteria in the evaluation of vegetable protein products are proposed. Examples are given of recipe optimization with soy protein products, and finally the market perspectives are outlined. It is emphasized that no conflict is seen between the use of vegetable proteins in meat products and agricultural or consumer interests.
Regulatory outlook on vegetable protein
Authors: Roberts Howard 
Published: July 2007

AbstractVegetable protein products are increasing in use in the U.S. diet, especially in substitutes for the traditional animal‐protein foods: meat, seafood, poultry, eggs and cheeses. This is occurring despite an ample protein supply which permits U.S. consumers to eat about twice the recommended protein levels. Cost, dietary preferences and the functionality of vegetable proteins appear to assure further increases. In order to permit continued development of these products, while at the same time assuring their nutritional adequacy and providing informative labeling, the U.S. Food and Drug Administration recently issued comprehensive tentative regulations. The regulations prescribe that the primary products be named as vegetable flour, vegetable protein concentrate and vegetable protein isolate when they contain less than 65%, 65% up to 90% and 90% or more protein respectively—except that gluten products may be referred to as such. When vegetable protein products are used as protein sources in whole or partial substitution for meat, seafood, poultry, eggs or cheese foods, the name of the substitute food must include the term vegetable protein product. Such substitute foods must be nutritionally equivalent to the original foods to avoid being called imitation. Imitation products must also be named to indicate the nature of the products, such as their use of vegetable protein ingredients. Nutritional equivalency is defined by nutrient profiles for six classes of foods: break‐fast or lunch meats; seafood, poultry and other meats; eggs; cream cheeses; cottage cheeses; and natural cheeses. Fortification of substitute foods to meet nutritional equivalency requires their nutrition labeling. The FDA regulations also require that the PER of substitute foods containing vegetable protein products at more than 30% when combined with meat, seafood, poultry, eggs or cheeses shall be at least 100% that of casein. At 30% or less, the required PER is 80% that of casein. Specific USDA rules or FDA regulations such as the proposed standards for milk, cream or cheese substitutes take precedence over the general vegetable protein regulations. It is FDA intent to finalize the vegetable protein regulations as soon as possible.
E.E.C. Harmonization program and its impact and status on E.E.C. legislation for vegetable proteins
Authors: Kinch Anthony 
Published: July 2007

AbstractThe paper reviews a number of difficulties facing expansion of the use of vegetable proteins in foods in the present and future policital and economic environments of the European Community. Integration of vegetable proteins into a wide spectrum of food products could be affected by existing market organizations for agricultural products for which they are substitutes. On the procedural plane, there are possibilities for change in the wake of the enlargement of the Community, and the author traces the procedural steps by which Community legislation is proposed by the European Commission, and adopted by the Council of Ministers. The author ends by outlining the conditions under which the European Commission would find it both necessary and desirable to consider making a proposal for the harmonization of the laws of member states concerning vegetable protein, and points to the need for broad agreement between national administrations, consumer organizations and industry if such a proposal is to have any prospect of being adopted.
Use of vegetable protein in processed seafood products
Authors: Sipos E. F. , Endres J. G. , Tybor P. T. , Nakajima Y. 
Published: July 2007

AbstractIn comparison to other muscle foods like red meats, utilization of vegetable protein products in seafood is limited, and can be considered to be in its infancy. The opportunities are not predicated entirely on the future. Opportunities exist today, and vegetable protein products such as soy can and will impact on the seafood market. The opportunities for soy protein products in seafood are and will be realized in terms of nutrition, functionality, and economics. The change in price of frozen fish paste caused by the influence of the 200‐mile zones was 2 to 2.5 times in one year. In contrast, the price of soy protein products has not changed during the same period. Obviously, this price difference has an important impact on the demand for soy protein products. As the price of fish in Japan has risen, consumers have tended to avoid buying fish products, and there has been a trend toward buying animal products. Consequently, the use of textured soy proteins in these animal protein foods has also increased. Japan has a long and well developed tradition of eating soybean foods, and at the same time, Japan possesses a high level of scientific technology concerned with new soy protein foods. The whole nation, including the consumers, producers, academic societies and the government, is of the consensus that soybeans are a good food source whose consumption should be encouraged and increased. In spite of such favored conditions, utilization of soy protein foods in Japan has not really taken off even after almost 20 years of development. Reasons for the slow expansion of the market are many. However, the definite factor which decisively affects the increased use seems ultimately to be a balance between the quality and price of the products. In Japan the balance would become favorable to soy protein because of the limited fish resources as well as recent advances in the technology of soy protein foods. Several formulations for fish/soy products are presented.
The marketing of isolated soy proteins
Authors: Anton J. J. 
Published: July 2007

AbstractThe soy protein industry is an established industry today. Current isolated soy protein technology and know‐how are practical and being used today. Isolated soy proteins are comparable in protein quality to traditional proteins. Cost effectiveness of isolated soy proteins will offer an economic advantage to processor and consumer. These products are available and strategically located to support commercial utilization anywhere in the world.
Potato protein for human food use
Authors: Meuser F. , Smolnik H. ‐D. 
Published: July 2007

AbstractPotato protein can be produced as by‐product of potato starch production in relatively large amounts. The technical problems concerning the production as well as the necessary purification of the protein for human consumption are mainly solved. However, the marketing of potato protein is difficult because it can be used, without purification, only in limited fields. Besides many physiological advantages, there may exist som hygienic risk factors which must be investigated in detail before potato protein can be applied by the food industry as a new source of protein.
New, unusual long chain fatty acid (argemonic acid) fromArgemone Mexicana
Authors: Rukmini C. 
Published: July 2007

AbstractAn unusual long chain fatty acid has been isolated from argemone oil. By chemical degradation and by spectral analysis, the acid now is shown to be (+) 6‐hydroxy‐6‐methyl‐9‐oxo‐octacosanoic acid and designated as argemonic acid.
Use of zinc acetate in extract purification for aflatoxin assay of cottonseed products
Authors: Mckinney John D. 
Published: July 2007

AbstractThe official Association of Official Analytical Chemists’ and American Oil Chemists’ Society’s methods for aflatoxin assay of cottonseed products utilize 20% lead acetate solution to remove gossypol, fatty acids, and traces of lipids as insoluble lead derivatives. The substitution of a 20% zinc acetate solution containing a trace of a trivalent metal chloride to precipitate zinc derivatives yields, in some cases, superior cleanup of interfering compounds of primary extracts.
Protein determination by nuclear magnetic resonance
Authors: Coles B. A. 
Published: July 2007

AbstractProtein may be determined using a pulsed nuclear magnetic reso‐nance (NMR) spectrometer in conjunction with a relaxation reagent. These reagents exhibit characteristic nuclear relaxation rates, controlled by a paramagnetic ingredient such as copper, and these rates are altered if substances are added which can bind the copper. The method is fast and simple. Sample and reagent are mixed, brought to a standard temperature and transferred to the spectrom‐eter for measurement. Sample throughput can be high since the time for the spectrometer reading is on the order of 30 sec. Compositions and methods of use are given for 2 copper‐based reagents together with the results on a number of materials. The alkaline copper reagent gives a very similar response to different types of protein and it appears suitable for meat, fish and for other protein materials low in carbohydrates. It shows a response to carbohydrate which depends strongly on type. The acid copper reagent is intended for measurements of vegetable or seed protein and similar applications where carbohydrate is present. This reagent does not respond to carbohydrates tested; the response to protein depends on the type of protein.
Monitoring of oil composition by an automated system for esterification‐ GC analysis
Authors: Bitner E. , Mounts T. L. , Dutton H. J. 
Published: July 2007

AbstractAn automatic system for transesterification of fats and oils was developed and coupled with an auto‐injector type gas chromato‐graph. Using a timer sequencer, electronic valving for sample and reactant solution introduction and appropriate pumps and a real‐time computer, the system permits programmed monitoring of vegetable oil for fatty acid composition. The system can be used with batch or continuous reactors to determine the progress of composition modification and in processing streams to confirm uniformity of incoming stocks or finished products.
Studies on the antioxidants: X. oxidation products of concomitantly used butylated hydroxyanisole and ethyl protocatechuate
Authors: Kurechi T. , Yamaguchi T. 
Published: July 2007

AbstractThe effects of antioxidants were studied from the viewpoints of (a) the products generated during the autoxidation process and (b) the functional mechanism of antioxidation. The chemical structure and antioxidant activity of the oxide obtained by irradiating an ethanol solution of an equal mixture of butylated hydroxyanisole (BHA) and ethyl protocatechuate (EP) with the ultraviolet (UV) ray and its secondary decomposition were studied. The oxide was identified as 2,2′‐dihydroxy‐3‐tert‐butyl‐5‐methoxy‐5′‐carboethoxy‐diphenyl ether which was a dimer of free radicals generated by BHA and EP. The resulting oxide showed a strong antioxidant activity on lard and methyl oleate in the stability testing by active oxygen method (AOM).
Cholesterol‐lowering effect of dextro‐thyroxine in patients with hypercholesterolemia and coronary diseasel
Authors: Horning E. C. , Holmes W. L. , Wheeler D. H. 
Published: July 2007

AbstractSixty‐three patients with hypercholesterolemia and coronary disease were treated with d‐thyroxine for an average period of 16 months. D‐thyroxine decreased serum cholesterol without increasing the metabolic rate significantly when amt ranging from 4舑8 mg/day were used.In 56 patients with essential hypercholesterolemia d‐thyroxine lowered the serum cholesterol in a little over half of the patients. In five patients with hypothyroidism and hypercholesterolemia treated with thyroid extract, the addition of d‐thyroxine resulted in marked and sustained lowering of serum cholesterol without causing hypermetabolism.In two patients with diabetes mellitus and hypercholesterolemia d‐thyroxine lowered the serum cholesterol without significantly affecting the diabetic state and the insulin requirement. Increase in angina was seen in 13% of the patients. In man, d‐thyroxine lowers the serum cholesterol by increasing the degradation and excretion of cholesterol.
Thin‐layer chromatography of lipids
Authors: Mangold Helmut K. 
Published: July 2007

AbstractTechniqueThin‐Layer Chromatography as an Analytical Tool

Qualitative Analysis
Quantitative Analysis
Thin‐Layer Chromatography as a Preparative ToolApplicationsAnalysis of Lipids in Microorganisms, Plants and Laboratory Animals

Fats, Oils, Waxes and Their Hydrolysis Products
Phospholipids, Sulfolipids and Glycolipids
Steroids, Including Bile Acids
Terpenes, Including Carotenoids, Balsams and Resins
Fat‐Soluble Vitamins and Biologically Active Quinones
Topographic Lipid Analysis of Human Tissues

Lipid Patterns in Healthy Humans
Lipid Patterns in Pathological Cases
The determination of specific free fatty acids in peanut oil by gas chromatography
Authors: Phillips Richard J. , Singleton Bert 
Published: July 2007

AbstractPeanut oil is dissolved in 2,2,4‐trimethylpentane standard. The free acids are extracted into N,N‐dimethylformamide as their sodium salts and treated with methyl iodide. The resulting methyl esters are analyzed by gas chromatography. A typical result for oleic acid is about 200 ppm with a relative standard deviation of 6%. An average recovery of 95% is obtained from a sample spiked with an additional 200 ppm of oleic acid. Evidence is presented that the procedure does not give high values as a result of sample hydrolysis.
Changing trends in consumer margarines
Authors: Massiello F. J. 
Published: July 2007

AbstractMargarine has changed dramatically from 100 years ago when it was first made as a butter substitute. It is now a high technology product with many mutations and variations. There are ten different types of margarine produced today. There are regular, whipped, and polyunsaturated margarines in both stick and soft forms. There are diet margarines, liquid margarines, and new 60% vegetable oil spreads. These margarines are made from a variety of oils including soybean, cottonseed, palm, corn, safflower, and sunflower oils. These tailor‐made products cater to the needs of many different segments of the population. This marketing strategy has helped to create increasing consumer demand over the years.
Determination of oil and lipids in cottonseed meal
Authors: Skau E. L. , Cucullu A. F. 
Published: July 2007

AbstractTwo simple methods for determining total oil equivalent in cottonseed meal are described. The meal is extracted with methanol, and the crude extract is either (a) saponified and subsequently acidified to find the weight of acids set free, or (b) subjected to methanolysis to determine the weight of esters formed. When applied to a meal previously extracted with petroleum ether, these methods determine lipids. Results obtained on three commercial cottonseed meals were in excellent agreement with those obtained by the more cumbersome method requiring direct saponification of the ground meal. The methods described should also be applicable to soybean and sunflower seed meals and to other systems containing lipids, such as flours, doughs, and leaf proteins. One of the methods is particularly useful as a preliminary step in the determination of cyclopropenoid acids in cottonseed meal because much larger lated as methyl esters.
Automated AOM test for fat stability
Authors: deMan J. M. , deMan L. 
Published: July 2007

AbstractA home‐built version of the automated AOM test was used with Canola, corn, sunflower, olive and Crisco® oils, shortening and lard. The endpoint was found by measuring the conductivity of a solution of the exit gas from the reaction tube. Coefficients of variability of the samples ranged from 1.1% to 8.3%. The endpoint of the test was ca. 100 PV for Canola oil, ca. 200 PV for corn oil and 35 PV for lard. The aqueous solutions of the volatiles of three oils were used to determine the TBA value. Canola, sunflower and olive oil had TBA values ranging from 6–60 µg malonaldehyde/g at the end point. No apparent relationship was found between the TBA values of the volatiles’ solutions and the PV's of the oils.
Synthesis of tetrazole from α, β—Unsaturated carbonyl fatty acid
Authors: Mustafa Jamal , Ahmad M. S. , Rauf A. , Osman S. M. 
Published: July 2007

AbstractMethyl 4‐oxo‐trans‐2‐octadecenoate (II), when treated with excess hydrazoic acid in the presence of BF3‐etherate, produced 66% methyl 5‐aza‐nonadec‐trans‐2‐enoate (4,5‐d)‐tetrazole (III), 10% methyl 5‐aza‐nonadec‐4‐oxo‐trans‐2‐enoate (IV) and 7% pentadecamide (V). Individual products were characterized by spectral and elemental methods.