bluuebunny/crossref_metadata_2025_split huggingface dataset:
New method for hydroxylating long‐chain unsaturated fatty acids, esters, alcohols, and hydrocarbons
Authors: Knight H. B. , Koos R. E. , Swern Daniel 
Published: January 2007

SummaryA new method for hydroxylating long‐chain unsaturated compounds is described which involves addition of formic acid at its boiling point to the double bond followed by hydrolysis of the intermediate formate esters. The addition reaction proceeds slowly in the absence of catalysts, but strongly acidic substances, such as perchloric acid, sulfuric acid, and boron fluoride‐acetic acid complex, speed up the addition tremendously.Monohydroxystearic acids can be prepared in good yield by addition of 90–100% formic acid to the double bond of oleic or elaidic acids, methyl oleate, or the unreacted olefinic material separated from the hydrolyzed reaction product of oleic acid with formic acid, followed by hydrolysis. Similarly prepared are dihydroxyoctadecanes from oleyl alcohol, monohydroxyoctadecenoic and dihydroxystearic acids from linoleic acid, monohydroxyhendecanoic acids (isolated as methyl esters) from 10‐hendecenoic (undecylenic) acid, and secondary hexanols from 1‐hexene. Triglycerides are readily formylated if a small amount of mutual cosolvent is employed.Acetic acid in the presence of acidic catalysts also adds to the double bond at its normal boiling point, but yields are lower than with formic acid.
Future considerations in margarine fortification
Authors: Bunnell R. H. , Borenstein B. , Schutt G. W. 
Published: January 2007

AbstractThe present and future nutritional rationale for margarine fortification is discussed. The trend to increase the polyunsaturated fat content of margarine coupled with the newer knowledge of vitamin E requirements suggest that vitamin E fortification of margarine be considered; a practice common in Europe. The composition of current margarine is reviewed with respect to PUFA and vitamin E. The vitamin A content, low cost, wide availability and high caloric value of margarine suggest a possible role in feeding the underprivileged. In this connection, the use of margarine as a carrier of lysine to improve the protein quality of cereal foods with which it is used is suggested.
Effects of humidification on activity of catalysts and antioxidants in model systems
Authors: Tjhio K. H. , Labuza T. P. , Karel M. 
Published: January 2007

AbstractStudies on freeze‐dried model systems containing methyl linoleate and various additives have shown that water content plays an important role in controlling the activity of antioxidants and catalysts; water can counteract the catalytic activity of certain metals, and can enhance the antioxidant effect of some chelating agents. Different additives, however, respond differently to the effects of humidification, especially at high water activities. Data are presented which show that complexes of managanese and histidine show enhanced prooxidant activity at high water contents, while those of cobalt and histidine become more antioxidant. The effectiveness of EDTA as a chelating agent is also enhanced as the moisture content is increased. However, the effects of humidification are dependent on other components of the system, including the nature of the hydrophilic support.
Determination of the Δ15 double bond in fatty acids of hydrogenated soybean oil
Authors: Black L. T. , Beal R. E. 
Published: January 2007

AbstractA method was developed to determine the extent of hydrogenation of the Δ15 double bond which occurs during partial catalytic hydrogenation of soybean oil. A linear relationship was found to exist between the linolenate content of commonly occurring C18 unhydrogenated oils (containing no tetraene) and the propanal resulting from their ozonization reduction. The amount of propanal so produced is directly related to the amount of Δ15 double bond in these oils, as well as in hydrogenated soybean oils. Soybean oil was treated with ozone in carbon tetrachloride at —20 C and then reduced with triphenylphosphine. The ozonized‐reduced sample was injected into a gas chromatograph, operated at 170C and equipped with a 12 ft × 1/4 in. column of 100/ 120 mesh porous polymer beads. The propanal peak was identified and its area used as a measure of the fatty acids containing Δ15 double bonds in unhydrogenated soybean and other oils of known linolenate content. A nearly stoichiometric amount of propanal results from ozonizing, reducing and chromatographing soybean oil as shown by comparison with a standard mixture of propanal and carbon tetrachloride. The relative standard deviation for the method is ±4.4%. We have also found this method applicable to other oils containing the omega‐3 double bond.
Countercurrent and counter double current distribution of 2‐methoxyethyl and 2‐chloroethyl fatty esters
Authors: Butterfield R. O. 
Published: January 2007

Abstract2‐Methyoxyethyl esters of linseed and safflower oils were made by a base‐catalyzed transesterification and 2‐chloroethyl esters by acid‐catalyzed esterification of the free acids. Both esters were distilled in vacuum. Countercurrent distribution (CCD) of the two linseed esters with a hexane‐acetonitrile solvent system indicated that partition coefficients for the individual esters are one half those of the corresponding methyl esters. These lower partition coefficients permit solvent ratios nearer to one to be used in both CCD and counter double current distribution (CDCD) and they also reduce loading and transferring errors. Selectivity of the system toward number of double bonds and carbon chain length is the same as when methyl esters are used. Conditions were determined for the CDCD preparations of 2‐methoxyethyl and 2‐chloroethyl linolenate and linoleate from linseed and safflower oils, respectively.
Chemical reactions involved in the catalytic hydrogenation of oils. II. Identification of some volatile by‐products
Authors: Silveira A. , Masuda Y. , Chang S. S. 
Published: January 2007

AbstractGas chromatography of the volatile by‐products produced during the catalytic hydrogenation of an autoxidized soybean oil with a peroxide number of 11.2 meq/kg yielded approx 41 peaks. Twenty‐one of the gas chromatographic fractions were collected and rechromatographed, and their chemical identity studied with micro‐iR and mass spectrophotometry. These volatile by‐products, according to peak area of gas chromatogram, showed a predominance of hydrocarbons and alcohols.The fractions which have been identified aren‐octane,n‐nonane,n‐decane,n‐heptadecane,n‐hexanol,n‐heptanol,n‐decanol,n‐hexanal,n‐decanal and 3‐nonanone. Among the gas chromatographic fractions collected,n‐decanol has an odor most reminiscent of that of catalytic hydrogenation.
Tall oil acids in some new coatings systems
Authors: Kraft W. M. , Janusz E. G. , Sughrue Daniel , Forschirm Alex 
Published: January 2007

AbstractTall oil fatty acids have been used in this study in the preparation of a number of new coatings resins. Formaldehyde modified pentaerythritoltall oil acid alkyds and urethane‐alkyds are described for use where fast drying, hard films are required.In epoxy esters, compositions based on terpeneepoxy tall oil acid ester derivatives are evaluated in comparison with bisphenol based dehydrated castor esters. Such resins find use in maintenance and marine finishes where chemical resistances are required.
Quantitative determination of double bond positions in unsaturated fatty acids after oxidative cleavage
Authors: Jones E. P. , Davison V. L. 
Published: January 2007

AbstractThe position and amt of unsaturation in fatty acids have been determined, especially in pure fractions of partially hydrogenated fats. In developing a quantitative method for determination of ethylenic bonds in monounsaturated and polyunsaturated fatty acids several procedures were combined. Key features include oxidative cleavage; recovery of cleaved acids as salts; and their conversion to methyl, ethyl or butyl esters for programmed gas‐liquid chromatographic analysis. Monobasic analyses closely agree with the corresponding dibasic analyses, except neither malonic nor propionic acid has been quantitatively estimated. Analyses are shown for cleavage of high purity oleic, linoleic and linolenic acids; forcis andtrans monoenates; and for conjugated and nonconjugated dienoates. Demonstrated are the accuracy, precision and applicability of the procedure to a wide range of pure fractions isolated after both heterogeneous and homogeneous partial catalytic hydrogenation of polyunsaturated fatty acids.
Homogeneous catalytic hydrogenation of unsaturated fats: Cobalt carbonyl
Authors: Frankel E. N. , Jones E. P. , Davison V. L. , Emken E. , Dutton H. J. 
Published: January 2007

AbstractHomogeneous hydrogenation of unsaturated fats by cobalt carbonyl has been compared with the previously reported catalysis by iron carbonyl. Soybean methyl esters, methyl linoleate and linolenate have been hydrogenated at 75舑180C, 250舑3,000 psi H2 and 0.02 molar concn of catalyst. The cobalt carbonyl catalyst is more active at lower temp than iron carbonyl. The partially reduced products are similar to those observed with iron carbonyl, but the reaction differs in showing much less accumulation of conjugated dienes, no selectivity toward linolenate, almost complete absence of monoene hydrogenation to saturates, less double bond migration and moretrans isomerization. No evidence was found for a stable complex between cobalt carbonyl and unsaturated fats as previously observed with iron carbonyl. The rates of hydrogenation/double bond were the same for linoleate and linolenate on one hand, and for alkali‐conjugated linoleate and nonconjugated linoleate on the other.
Soap‐based detergent formulations I. Comparison of soap‐lime soap dispersing agent formulations with phosphate built detergents
Authors: Bistline R. G. , Noble W. R. , Weil J. K. , Linfield W. M. 
Published: January 2007

AbstractBlends of soap with small amounts of lime soap dispersing agents are efficient detergents in hard water and require little or no tripolyphosphate builder. Lime soap dispersing agents examined include sulfated ethoxylated fatty alcohols, sulfated N‐(2‐hydroxyethyl) fatty amides, methyl esters of α‐sulfo fatty acids, 2‐sulfoethyl fatty acid esters and N‐methyl‐N‐(2‐sulfoethyl) fatty amides as well as nonionics derived from tallow alcohols. Detergency evaluations were carried out with three commercial soiled cotton cloths as well as by a laboratory multi‐wash technique. Formulations containing 80% soap, 10% lime soap dispersing agent and 10% builder gave optimum detergency values. Builder effectiveness was rated tripolyphosphate>silicate (1:1.6)> metasilicate = citrate = oxydiacetate = nitrilotriacetate>carbonate≫sulfate. The detergency of soap‐lime soap dispersed combinations compared favorably with a standard brand household heavy duty granular detergent in 50, 150 and 300 ppm hardness water on three soiled cloths.
Determination of sodium carboxymethylcellulose in detergent products
Authors: Mallory J. H. , Porter M. L. 
Published: January 2007

AbstractSodium carboxymethylcellulose in detergent products reacts with phenol in a sulfuric acid media to give a colored reaction product, the absorbance of which is measured at 490 mµ. No interference was experienced from the normal constituents of detergent products. The reproducibility was found to be±0.05% absolute.
The influence of dietary fat on the glyceride structure of animal fat
Authors: Reiser Raymond , Dieckert Julius W. 
Published: January 2007

Summary and ConclusionsIn order to determine the glyceride structure of a representative mammal and bird, rats and chicks were raised on an essentially fat‐free ration, and the percentage of saturated triglycerides in their neutral fat was determined by an isotope dilution procedure.In order to determine the influence of ingested fat, second groups were fed the fat extracted from the animals in the first group, at the 20% level. Third groups were fed cottonseed oil, which has “even” distribution of its fatty acid. It was found that:

The glyceride structure of endogenous rat fat conforms to the “random” type distribution.

Ingested fat appears to be digested and resynthesized by the rat according to “even” type distribution, or, at least, in a manner which tends to distribute the fatty acids.

Chicks tend to produce simple or “mono‐acid” glycerides (8) in which the percentage of trisaturated glycerides is higher than expected for random distribution.

It is suggested that the findings can be explained by a selective affinity of the esterifying enzyme system for saturated acids and for the 1‐position on the glyceride molecule. In the case of the bird its higher body temperature may increase the speed of the reaction on the 2‐ and 3‐positions of the glycerol sufficiently to account for an increase in tri‐saturated glycerides above that required by random distribution.
Effects of ionizing radiation on some vegetable fats
Authors: Kavalam J. P. , Nawar W. W. 
Published: January 2007

AbstractThe volatile compounds produced by irradiation, under vacuum at 6 megarads, in five vegetable fats were analyzed qualitatively and quantitatively by gas chromatography and mass spectrometry. A series of compounds,n‐alkanes, 1‐alkenes, internally unsaturated alkenes, alkadienes, alkatrienes, alkanals and methyl and ethyl esters of fatty acids, were identified in each of the fats studied. A wide variation occurs in the amounts of the volatiles produced from each fat. The major radiolytic products were few in number and were found to depend largely on the fatty acid composition of the fat. These compounds were essentially the hydrocarbons containing one or two carbon atoms less than the component fatty acids. This relationship was found consistent if radiolytic products of fats with different fatty acid compositions are compared or if the fatty acid composition of the same fat is altered by hydrogenation. The results correlate well with those of earlier studies on simple triglycerides.
Acetin fats. I. Products made from mixed acetin fats
Authors: Baur Fred J. 
Published: January 2007

SummaryThe most striking effect of the introduction of the acetyl group into the glyceride molecule is the reduction in melting point. This effect permits the preparation of low melting fats and oils, or acetin fats, of a high degree of saturation and of a significantly increased oxidative keeping quality.Mixed acetin fats containing monoacetyl (monoacetins), diacetyl (diacetins), and normal triglycerides were made by random interesterification of normal fats or oils with triacetin, followed by removal of the residual triacetin.In general, mixed acetin fats may replace normal triglycerides in any edible fat use. Edible fat products including shortenings, margarines, or spreads, salad oils, and frying oils were made from acetin fats and oils.Suggested inedible use applications of the acetin fats and oils include plasticizers, tinning oils, and hydraulic oils.
Protein structure and properties
Authors: Butler Larry 
Published: January 2007

AbstractProteins are the most versatile of the bipolymers with respect to structure, properties and function. This versatility is a consequence of the chemical diversity of their amino acid monomers and of the infinite number of ways in which the amino acid composition, linear sequence and three‐dimensional folding may be varied. The constituent amino acids include hydrophobic and hydrophilic, reactive and inert forms. Thetrans, planar nature of the amido (peptide) linkage between amino acids limits the conformational freedom of the resulting polypeptide chain. Portions of the chain usually occur as one of several regular forms such as helixes, stabilized by hydrogen bonds. Overall conformation of the molecule is maintained largely by noncovalent forces such as hydrogen bonds and hydrophobic interactions. Conformation of the protein is determined by the linear sequence of amino acids in the chain, but is readily interrupted by a variety of nonphysiological agents, with concurrent loss of biological function. This rearrangement of the polypeptide chains, denaturation, usually results in an alteration of the characteristic chemical and physical properties of the molecule. The observation that denaturation can sometimes be reversed leads to new concepts of protein structure and properties.
Effects of hydrogenation and additives on cooking oil performance of soybean oil
Authors: Frankel E. N. , Warner K. , Moulton K. J. 
Published: January 2007

AbstractSoybean oil was continuously hydrogenated in a slurry system to investigate the effects of linolenate content and additives on cooking oil performance. Room odor evaluations carried out on oils heated to 190 C after frying bread cubes showed that the oils hydrogenated with Cu catalyst to 2.4% linolenate (Cu‐2.4) and with Ni catalyst to 4.6 linolenate (Ni‐4.6) had a significantly lower odor intensity score than the unhydrogenated soybean oil (SBO). Other hydrogenated oils (Cu‐0.5 and Ni‐2.7) were not significantly better than SBO. Oil hydrogenated with Ni (Ni‐0.4) scored poorly because of its strong “hydrogenated‐paraffin” odor. The performance of all partially hydrogenated oils (2.4, 2.7 and 4.6% linolenate) was improved by adding methyl silicone (MS), but the most hydrogenated oils (0.5 and 0.4% linolenate) were not improved. Although with tertiary butyl hydroquinone (TBHQ) no improvement was obtained, with the combination of TBHQ + MS all odor scores were lower, indicating a synergistic effect. Evaluations of bread cubes after intermittent heating and frying showed that the breads fried in most hydrogenated oils (Ni‐0.4, Cu‐2.4 and Ni‐2.7) were rated significantly better in flavor quality than breads fried in SBO. The bread cubes fried in MS‐treated oils had significantly higher flavor quality scores than breads fried in SBO or SBO containing TBHQ. Dimer analyses by gel permeation chromatography and color development after heat treatments also did not correlate with sensory analyses.
Multipurpose oil‐bearing plants tolerant of arid or semiarid environments
Authors: Carr M. E. , Phillips B. S. , Bagby M. O. 
Published: January 2007

AbstractNinety‐six plant species from Arizona were examined for their multipurpose oil‐producing potential. Whole‐plant samples, excluding roots, were analyzed for “oil,” “polyphenol,” “hydrocarbon” and apparent protein contents as well as for botanical features. Oil fractions of species that yielded at least 3.0% oil (dry, ash‐free plant basis) were analyzed for classes of lipid constituents. After saponification of these oils, contents of free fatty acids and unsaponifiable matter were determined. Rubber from species that yielded at least 0.4% hydrocarbon was analyzed for average molecular weight and molecular weight distribution.Mortonia scabrella yielded the most oil (6.6%) and a substantial amount of polyphenol (16.0%).Lepidium oblongum gave 5.8% oil and 27.1% protein.Apodanthera undulata gave 5.8% oil and 22.4% protein.Ligustrum japonicum yielded 5.3% oil and 27.4% polyphenol.Olea europaea yielded the most polyphenol (29.4%), andSisymbrium irio contained the most protein (35.0%). Several other species yielded substantial amounts of oil (up to 5.4%) and/or polyphenol (up to 28.7%). Maximum yield of hydrocarbon was 0.9% forEuphorbia albomarginata. Analytical data and a preliminary examination of botanical characteristics suggest that at least 10 of the 96 species should be studied further for their industrial potential. Data are discussed with respect to species previously analyzed at this Center.
Effects of surfactants on transition kinetics of stearic acid polymorphs
Authors: Garti Nissim , Sato Kiyotaka 
Published: January 2007

AbstractThe effects of some nonionic surfactants on the kinetics of the solution‐mediated transition of stearic acid of B and C polymorphs were studied. Some surfactants were found to retard the transition of the thermodynamically unstable stearic acid modification to the stable form in methanol, n‐hexane and decane solutions. The surfactants consisting of large hydrophilic moieties revealed a significant retardation effect. The effect also depends on the solvent; the lower the solubility of the surfactant in the solvents, the more the transition rate was decreased. Finally it should be noted that the C→B transition was more affected than the B→C transition with a given surfactant.
Digestibility and nutritional value of crude oil from three amaranth species
Authors: Garcia Luis A. , Alfaro Maria Antonieta , Bressani Ricardo 
Published: January 2007

AbstractOils from a selection ofAmaranthus caudatus, A. hypochondriacus andA. cruentus were extracted with hexane. The crude oils were analyzed for acid value, saponification and iodine number, and were included in basal casein diets for rat studies at 5 and 10% levels to replace equal amounts of refined cottonseed oil. The oils fromA. cruentus andA. hypochondriacus were similar in the oil properties studied and different fromA. caudatus. At either 5 or 10% food intake levels, weight gain and PER were not statistically different from values reported for cottonseed oil. True digestibility of amaranth oil was lower than that of cottonseed oil.A. cruentus oil gave the lowest digestibility. Oil levels induced statistical differences in food intake and digestibility. Oils fromA. caudatus, A. hypochondriacus and cottonseed induced similar serum cholesterol levels, while oil fromA. cruentus gave statistically higher values. Hemoglobin, hematocrit and serum proteins were similar among all groups. Microscopic analysis of the organs of the rats revealed some changes that were also found in cottonseed oil‐fed rats. It was concluded that crude amaranth oil has lower digestibility than cottonseed oil, but that it is not responsible for growth‐depressing effects when the seed is fed raw as compared to processed materials.
Single step process for the synthesis of carbon nanotubes and metal/alloy-filled multiwalled carbon nanotubes
Authors: Shaijumon M. M. , Reddy A. Leela Mohana , Ramaprabhu S. 
Published: January 2007

Abstract
A single-step approach for the synthesis of multi-walled nanotubes (MWNT) filled with nanowires of Ni/ternary Zr based hydrogen storage alloy has been illustrated. We also demonstrate the generation of CO-free hydrogen by methane decomposition over alloy hydride catalyst. The present work also highlights the formation of single-walled nanotubes (SWNT) and MWNTs at varying process conditions. These carbon nanostructures have been characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), high resolution TEM (HRTEM), Energy dispersive X-ray analysis (EDX) and Raman spectroscopy. This new approach overcomes the existing multi-step process limitation, with possible impact on the development of future fuel cell, nano-battery and hydrogen sensor technologies.
Formation and function of phragmoplast during successive cytokinesis stages in higher plant meiosis
Authors: Shamina N.V. , Gordeeva E.I. , Kovaleva N.M. , Seriukova E.G. , Dorogova N.V. 
Published: December 2006

AbstractCytoskeletal rearrangements were studied during meiotic telophase in a number of monocotyledonous plant species. Wild type and abnormal meiosis (in wide cereal hybrids, meiotic mutants and allolines) was analyzed. It was found that central spindle fibers that move centrifugally, along with newly‐formed MTs, are the basis of phragmoplast formation and function in PMCs of monocotyledonous plant species with successive cytokinesis stages. A model for centrifugal movement of the meiotic phragmoplast is proposed; this model is a modification of the corresponding process during B‐anaphase.