bluuebunny/crossref_metadata_2025_split huggingface dataset:
Laboratory continuous deodorizer for vegetable oils
Authors: Bitner E. D. , Friedrich J. P. , Mounts T. L. 
Published: June 2007

AbstractA laboratory‐scale continuous deodorizer, based on a modified Snyder distillation column, was constructed and tested for the deodorization of alkali‐refined and bleached vegetable oils. Soybean oil extracted with supercritical carbon dioxide and without further processing also was deodorized to a finished edible oil. Results of taste panel evaluations of the finished oils show that the quality of oils deodorized over a temperature range of 194–260 C is equivalent to commercial salad oils. Oil flow rates are 1 to 2 ml/min, and contact time is about 5 min; a vacuum of 0.5 to 1.0 mm Hg is maintained with countercurrent steam flow of 1 to 5% of the oil weight. Small samples of oil (250–1000 ml) are readily accommodated in this equipment, and the deodorization conditions more nearly simulate commercial practice than do traditional small‐scale batch deodorizers.
Oxidative stability of avocado oil
Authors: Werman M. J. , Neeman I. 
Published: June 2007

AbstractThis study is concerned with the extent of oxidative deterioration and oil stability as determined by measuring peroxide and conjugable oxidation products (COP) values and AOM time of refined bleached avocado oil in comparison with refined soybean and olive oil. The formation of peroxides in avocado oil exposed to daylight at room temperature is similar to that of soybean oil but greater than that of olive oil. No differences were found in peroxide formation, oxodiene values and COP values between the tested oil stored in the dark, at 60 C and at room temperature. The COP ratio in oils stored at 60 C is similar for avocado and olive oil, but differs from that of soybean oil.The AOM stability time both for refined avocado and soybean oil was approximately 14 hr, and for refined olive oil was 15 hr.The extent of oxidative stability of crude avocado oil was determined by measuring peroxide value compared with crude olive oil. Crude avocado oil is very sensitive to oxidation when exposed to daylight and fluorescent light, in contrast to its stability in the dark at room temperature. The chlorophyll content in crude avocado oil is reduced rapidly on exposure to daylight and fluorescent light.
Shifting of the double bond in methyl oleate during hydrogenation
Authors: Knegtel J. T. , Boelhouwer C. , Tels M. , Waterman H. I. 
Published: June 2007

SummaryThe displacement of the double bond of methyl oleate during hydrogenation with a nickel‐kieselguhr catalyst at 180°C. was investigated, particularly with respect to the analysis of dicarboxylic acids, obtained either by oxidation of the reaction products with KMnO4 in acetic acid or by means of ozone.In the oxidation experiments with KMnO4 a considerable degradation of lower molecular dicarboxylic acids occurs that makes a quantitative analysis of the isomerization phenomena uncertain.According to the ozonization experiments an equal migration of the double bond in both directions, toward and opposite the ester group, takes place.
A simplified method for the preparation of α‐ and β‐eleostearic acids and a revised spectrophotometric procedure for their determination
Authors: Hoffmann Joan S. , O'Connor R. T. , Heinzelman D. C. , Bickford W. G. 
Published: June 2007

SummarySimplified methods for the preparation of pure α‐ and β‐eleostearic acids are described. These procedures involve saponification of α‐ and β‐tung oils under mild conditions, followed by direct crystallization of the liberated acids at −20°C. from ethanolic solution. Only one recrystallization from ethanolic solution at +5°C. was required to produce the pure acids.Absorptivities obtained from measurements of the ultraviolet absorption revealed α‐eleostearic acids of from 3–4% higher purity than those used in obtaining the equations previously recommended for the simultaneous determination of α‐ and β‐eleostearic acids. This has necessitated a revision of these equations. Equations for the determination of each isomer from both cyclohexane and ethanol are reported. Equations are also given for an independent determination of total eleostearic acid, and for the determination of one isomer in the absence of the other.Infrared absorption spectra in the rock salt region from 2–15 microns have been measured from potassium bromide discs. These solid‐state or crystalline spectra reveal, in addition to the prominent bands assigned to characteristic groupings of the eleostearic acid molecule, the progression bands by means of which carbon chain length can be computed.
Analysis of polyethylene glycol esters
Authors: Malkemus J. D. , Swan J. D. 
Published: June 2007

SummaryThe products obtained by esterification of polyethylene glycols with fatty acid, or by means of the reaction of ethylene oxide with fatty acids, can be analyzed for their content of monoester, diester, and unreacted polyethylene glycol by taking advantage of the extractability of the polyethylene glycol with water. A hot salt solution is used to insure selective extraction. Saponification and hydroxyl numbers are used to calculate the composition of the mixture; the molecular weights of the acid and glycol are presumed to be known.
Qualitative foam stability evaluation of hand dishwashing detergents
Authors: Leenerts Lester O. , Myers Howard J. 
Published: June 2007

SummaryA technique utilizing a common household washer for the evaluation of the foaming properties of hand dishwashing detergents has been developed, which has been shown to correlate well with blind‐product consumer‐testing. In contrast with many tests now in use this procedure incorporates the use of a variety of soil ingredients which may be present in actual home and institutional dishwashing practice, namely, fats, egg, vegetable juice, starches, etc. The design of the test equipment makes possible the simultaneous observation of two products or formula variations, thereby permitting the use of a standard of measurement for relative comparisons. Photographing the test at designated time‐intervals makes it possible to study the character of the foams after the completion of the evaluation. The test measures the properties of initial foam build‐up and stability to soil and has shown good reproducibility.
The solubility of sodium and potassium soaps and the phase diagrams of aqueous potassium soaps
Authors: McBain James W. , Sierichs William C. 
Published: June 2007

SummarySolubility data are provided and collected for the pure sodium and potassium soaps. Hydrolysis obscures the temperatures of solution but is obviated by the presence of a small excess of alkali. Each sodium soap has a large range of temperature between fair and high solubility, whereas the potassium soaps go abruptly into solution, at almost the same temperature and concentration of each soap.The only soaps that are even moderately soluble at room temperature are potassium laurate, myristate, and oleate, the potassium salt of acids from coconut oil, and the sodium oleate. The other sodium and potassium soaps of the saturated fatty acids require elevated temperatures for solution.Phase diagrams for the five commonest potassium soaps are developed and recorded.
Studies on conjugated hydrogenation: Nickel catalyst with alcohols
Authors: Basu H. N. , Chakrabarty M. M. 
Published: June 2007

AbstractStudies have been made on the conjugated hydrogenation of peanut and safflower oils using nickel catalyst and with alcohols as hydrogen donors. Peanut oil was reduced with ethyl alcohol to a final iodine value of 64舑71 and the reaction is selective because little saturated acid is formed but some linoleic acid is retained. When the same oil is reduced with isopropyl or secondary butyl alcohols an iodine value of 蝤25 is reached while all linoleic acid has disappeared. With safflower oil and isopropyl alcohol an iodine value of 蝤46 is reached and the reaction is selective since all linoleic acid has disappeared. Thus the amount of monoene retained depends on initial unsaturation of the oil when a secondary alcohol is used as hydrogen donor.
Quantitative studies on methyl ketone formation in butteroil: Effect of temperature
Authors: Schwartz D. P. , Parks O. W. , Yoncoskie R. A. 
Published: June 2007

AbstractA quantitative study of the effect of various heat treatments on methyl ketone formation in butteroil was conducted. Methyl ketone formation was found to follow first‐order reaction kinetics. The energy of activation was calculated to be approximately 26.55 kcal/mole. The ketones were formed in a fairly constant molar ratio approximating to the following C15,2蝘C13,1蝘C11,1蝘C9,1蝘C7,2蝘C5,1. The temperature‐time conditions had little or no effect on the ratio.
Interfacial mechanism of soil removal
Authors: Jennings W. G. , Whitaker S. , Hamilton W. C. 
Published: June 2007

AbstractA previously recognized interface‐activated mechanism of soil removal appears to be related to the Marangoni effect. This mechanism, which may be the most powerful cleaning mechanism in a system, is due to surface motion created by local variations in the surface tension. The effects of several variables on this mechanism of soil removal were investigated and are discussed.
Micelle formation in mixtures of nonionic and anionic detergents
Authors: Schick M. J. , Manning D. J. 
Published: June 2007

AbstractThis paper describes the effect of a homologous series of polyoxyethylene n‐dodecanols on the critical micelle concentration (CMC) of sodium n‐dodecyl alcohol sulfate as a function of composition of the mixtures and temperature. The CMC of the nonionic component of the mixed micelles is about one‐hundredth of that of the anionic. Only a gradual increase in the CMC values of the mixed micelles above the values of the nonionic components was observed in the composition range of 0舑90 mole % anionic detergent. This is followed by an abrupt transition to the high CMC values of the anionic component. The gradual increase of the CMC values in the range below 90 mole % anionic detergent of n‐dodecanol+ 4 EO exceeds that of the higher homologs containing 7, 23 and 30 ethylene oxide units. It is postulated that the degree of ionic repulsion of the ionic component in mixed micelles is markedly decreased as the proportion of nonionic component reaches a threshold range of 10 mole %. This effect is more pronounced with large ethylene oxide coils operating at the periphery of the micelle core than with short ethylene oxide coils. Thermodynamic data have been included.
Carbonyls in oxidizing fat. VIII. Effect of the Pool and Klose method on monocarbonyl precursors in autoxidized lard
Authors: Gaddis A. M. , Ellis R. , Currie G. T. 
Published: June 2007

AbstractMonocarbonyl compounds isolated by the Pool and Klose method greatly exceeded those obtained by a mild quantitative vacuum distillation method. As indicated by amounts of individual aldehydes, the Pool and Klose method of reaction with 2,4‐dinitrophenylhydrazine on hydrated alumina partially decomposed hydroperoxides of unsaturated fatty acid glycerides and appeared to shift the normal balance of isomeric hydroperoxides. High proportions of unsaturated aldehydes were separated, and a new, highly unsaturated class in substantial amounts was present. Evidence, based on yield and type of aldehyde, suggests that in polyunsaturated fatty acids the hydroperoxide may preferentially form at the appropriate carbon furthest removed from the carboxyl group in the pentadiene system. This might partially explain the low proportions of alk‐2,4‐dienals in the free aldehydes of lard oxidized under mild conditions.
Fermentation of long chain compounds byTorulopsis magnoliae III. Preparation of dicarboxylic acids from hydroxy fatty acid sophorosides
Authors: Tulloch A. P. , Spencer J. F. T. 
Published: June 2007

AbstractConversion of hydroxy fatty acids, prepared from the products of fermentation of long chain hydrocarbons or fatty acids withTorulopsis magnoliae, to dicarboxylic acids with 15 to 18 carbon atoms is described. Both nitric acid oxidation and fission in 85% KOH give yields of 60舑75%, but the products have different compositions. The nature of the compound fermented determines the composition of the hydroxy acids produced and hence that of the derived dicarboxylic acids. A convenient method is presented for hydrolysis of the hydroxy fatty acid sophorosides obtained by fermentation.
Oxypropylation of fatty alcohols, and the sulfation products
Authors: Weil J. K. , Stirton A. J. , Barr Elizabeth A. 
Published: June 2007

AbstractReaction of propylene oxide, rather than ethylene oxide, with fatty alcohols, gives a higher yield (50%) of mono‐oxyalkylation product because the secondary alcohol formed is less reactive than the primary alcohol formed with ethylene oxide. Rate of further reaction is about half the rate of the parent primary alcohol. Distributuon of propylene oxide reaction products follows the Weibull‐Nycander equation.Analysis of reaction products was accomplished by gas‐liquid chromatography of the acetylated ether alcohol mixtures. Pure mono‐oxypropylated alcohols ROCH2CHOHCH3 and in some cases dioxypropylated alcohols R[OCH2CH(CH3)]2OH were separated by fractional distillation.Individual ether alcohols and products with a known average number of oxypropyl groups were sulfated and evaluated in terms of Krafft point, critical micelle concentration, detergency, foam height and lime soap dispersing properties. Incorporation of one oxypropyl group was more effective than the same degree of oxyethylation, and improved solubility with no significant loss in foaming and detergency. Ether alcohol sulfates from propylene oxide are stable to alkaline hydrolysis and nearly equal to the sulfates from ethylene oxide in their stability to acid hydrolysis.
The accuracy of ester fractionation analysis of butterfat
Authors: Hansen R. P. 
Published: June 2007

SummaryThe ester fractionation method under the conditions described, has been shown to yield for triplicate fatty acid analyses of three different butterfat samples, results which are reproducible within an over‐all standard deviation of ±0.26.Statistical interpretation of the differences between fatty acid analyses of two samples shows that the method used in this work is sufficiently accurate to detect seasonal variations in butterfat.
Buckwheat leaf meal fat. I. Its physical and chemical characteristics and the constituents of the water‐soluble and unsaponifiable fractions of the saponified fat
Authors: Krewson Charles F. , Couch James F. 
Published: June 2007

SummaryThe leaf meal fat of the Japanese buckwheat plant has been prepared, and its physical and chemical characteristics have been determined. Spectrophotometric analysis of the fat of this variety indicates that in composition it is similar to the fat of the Tartary variety, the one now preferably used for manufacture of rutin. The large quantity of unsaponifiable matter is unusual. This fraction contains carotene, xanthophylls, phytol, β‐sitosterol, and an eicosanol.Also of interest is the presence in the fat of significant quantities of lecithin when isopropanol is used for extraction. The water‐soluble acidic constituents of the saponified fat consist of the organic acids formic, acetic, and lactic, and the inorganic acids phosphoric, nitric, sulfuric, and hydrochloric. Ammonia was present in the alcohol distillate collected after saponification, and glycerol was identified in the water‐soluble acid fraction. Quantitative values are given for formic and lactic acids and for ammonia.
The comparative nutritive value of mono‐, Di‐, and triglycerides
Authors: Mattson F. H. , Baur F. J. , Beck L. W. 
Published: June 2007

SummaryWeanling rats were fed diets containing various pure mono‐, di‐, or triglycerides at a 25% level for 10 weeks. The following results were obtained:
Mono‐, di‐, and triglycerides of corresponding fatty acid composition were of equivalent caloric efficiency.
The caloric efficiencies of the mono‐ and triglycerides of pure lauric or stearic acid were found to be low. This may have been due wholly or partially to poor absorption.
Autopsies and histological examination of the tissues of the animals revealed no abnormalities attributable to the consumption of any of these fats. Appearance of all animals was normal throughout the experiment.
The body fat of the animals was the same regardless of the type of glyceride structure fed. However the type of body fat deposited reflected, in part, the fatty acid component of the dietary glyceride.
From these results it is concluded that, except for differences in caloric value, mono‐, di‐, and triglycerides of corresponding fatty acid composition, are nutritionally equivalent.
Pilot extraction studies. Evaluation of defatted yeast and yeast fat
Authors: Brasch J. F. 
Published: June 2007

ConclusionsThe pilot studies performed on the extraction of fat from yeast indicate that it is possible commercially to extract yeast to .05% residual fat or less, using finely pulverized yeast in a continuous countercurrent horizontal extractor and Skellysolve B for the solvent.The yeast obtained by this extraction is lighter in color and, when fresh, has a blander taste than similar unextracted yeast, provided that it is dried under carefully controlled conditions so that all the solvent is removed and yet the yeast is not toasted. However after several months' aging, the extracted yeast does not compare favorably with fresh unextracted yeast on a taste basis.The fat extracted has a high phosphatide and high unsaponifiable fraction and will vary considerably in composition, depending on species of yeast, environment during growth, and method of extraction. Because of its composition it cannot be conveniently refined and therefore would not compete favorably with vegetable oils for bulk industrial use.
Production of polyvinyl esters by ester interchange
Authors: Eckey E. W. , Alderson R. O. , Woestman R. J. 
Published: June 2007

SummaryMixed polyvinyl esters of acetic acid and higher fatty acids can be made by ester interchange between polyvinyl acetate and fatty esters. Their properties indicate that some of these products merit attention as materials for use in the drying oil industries. Because of their enhanced drying qualities and greater tolerance of the presence of saturated acid components, in comparison with the corresponding glycerides, they potentially broaden the range of fatty materials utilizable as drying oils.
2‐Monoglycerides
Authors: Brokaw G. Y. , Perry E. S. , Lyman W. C. 
Published: June 2007

Summary

Commerical monoglycerides and mono‐diglycerides contain 2‐isomers. The amount is in the range of 5 to 8% of the total monoglyceride content.

2‐Mono‐olein and 2‐monostearin have been isolated from the reaction products of glycerin with oleic and with stearic acids.

At least for cake baking utility, 2‐monoglycerides appear to be equivalent to 1‐monoglycerides.

An analysis for total monoglyceride content is proposed. It incorporates perchloric acid isomerization directly into the usual periodic acid analusis.
Physical characterization of a) a series of ethyl esters and b) a series of ethanoate esters
Authors: Shigley J. W. , Bonhorst C. W. , Liang P. M. , Althouse P. M. , Triebold H. O. 
Published: June 2007

SummaryPhysical characterizations of (1) the ethyl esters of the naturally occurring C6−C18 saturated fat acids and (2) the ethanoate esters of the saturated alcohols corresponding to the above acids have been made. They are a) refractive indices at 20°, 25°, 30°, 35°, and 40°C., b) densities and viscosities at 35°, 50°, 65°, 80°, and 95° C., and c) boiling points at several pressures.The physical characteristics exhibited by the two series of esters are quite similar. However the actual values obtained for the ethanoate esters are slightly higher than those obtained for the corresponding ethyl esters.
Phase studies of the systems synthetic soap‐sodium chloride‐water
Authors: Blokker P. C. 
Published: June 2007

SummaryThe phase behavior of ternary mixtures of various synthetic soaps, sodium chloride, and water are described. Several mixed sodium alkyl sulphates were investigated in detail at two temperatures; pure alkyl sulphates and alkyl and alkylarene sulphonates were investigated only tentatively. The phase relations showed a striking resemblance with those of fatty acid soaps.
Urea adducts of mono‐ and diesters of fatty acids
Authors: Heckles J. S. , Dunlap L. H. 
Published: June 2007

SummaryThe experimental work has shown how molecular configurations of fatty acid glycerides affect urea complex formation. Extraction data indicate that urea will form a complex with glycerol monopalmitate, monostearate, and mono‐oleate but not under these conditions with glycerol monolinoleate or monolinolenate from mixtures containing these monoesters. Data also indicate that it is easier for urea to form a complex with monoglycerides than with diglycerides.In a mixture containing mono‐ and diglycerides of saturated and unsaturated fatty acids, urea will separate first on the basis of saturation, then secondly on the basis of the degree of esterification of the glycerol.
Laparoscopic Intragastric Full‐thickness Excision (LIFE) of Posterior Gastric Lesions under Flexible Endoscopic Control—A Feasibility Study
Authors: Hoya Yoshiyuki , Yamashita Makoto , Inagaki Takuya , Yanaga Katsuhiko 
Published: June 2007

AbstractBackgroundWe have developed a new technique for treatment of intramucosal carcinomawhich exceeds the standard indication for endoscopic mucosal resection and carcinoma invading the submucosa without lymph node metastasis that are located in the posterior wall of the stomach, which we refer to as laparoscopic intragastric full‐thickness excision (LIFE) under flexible endoscopic control.Surgical TechniqueThree pigs were used for the study. Three trocars were used. The first trocar (trocar # 1) was placed in the subumbilical region to introduce the videoscope, whereas the second and third trocars (trocar # 2 and trocar # 3) were punctured percutaneously into the abdominal cavity. A straight needle with 3‐0 silk suture was attached to a T‐bar on the wire side and inserted into the abdominal cavity. An area adjacent to the lesion in the posterior wall of the stomach was pierced by the straight needle, which was then pulled into the stomach using the forceps of the endoscope. The T‐bar, after being passed through the abdominal wall, was fixed outside the gastric wall, and trocar # 3 was repositioned in the stomach by the percutaneous transgastric route. The posterior wall of the stomach was pulled inward by the T‐bar, and the lesion was removed by several excisions with laparoscopic stapling devices inserted through trocar # 3; extraction of the specimen was achieved through trocar # 3. The gastrotomy site was suture‐closed using instruments positioned through trocar # 2 and trocar # 3 under laparoscopy.ConclusionsBased on a feasibility study in pigs, the LIFE procedure can be performed for lesions of the posterior wall of the stomach.