bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fatty acids: Part 26.1 partial synthesis of C18 mono‐and dimethyl furanoid fatty esters
Authors: Jie M. S. F. Lie Ken , Ahmad F. 
Published: August 2007

AbstractDimethylene interrupted dioxo derivatives of 10, 13‐epoxy‐11‐methylocadeca‐10, 12‐dienoate (from latex) and 9 (10), 12 (13)‐epoxyoctadeca‐9 (10), 11 (12)‐dienoates (from linoleate) were successfully methylated at the methylene carbons located between the two oxo groups using methyl iodide and KOH in DMSO. The resulting dimethyldioxo derivatives were cyclodehydrated to furnish methyl 10, 13‐epoxy‐11, 12‐dimethyloctadeca‐10, 12‐dienoate and a mixture of methyl 9(10), 12(13)‐epoxy‐10(11), 11(12)‐dimethyl‐octadeca‐9(10), 11(12)‐dienoate. Similarly, methylation at C‐11 of methyl 12‐oxo‐octadec‐as‐9‐enoate (from methyl ricinoleate) gave methyl 9, 12‐epoxy, 11‐methyloctadeca‐9, 11‐dienoate on cyclodehydration.
Fatty acid composition of the fat in selected food items with emphasis on trans components1
Authors: Enig M. G. , Pallansch LA. , Sampugna J. , Keeney M. 
Published: August 2007

AbstractThe fat in 220 samples from 35 food types has been analyzed for component fatty acids by gas liquid chromatography on a 15‐m capillary column coated with SP‐2340. The methodology permitted the determination of trans‐octadecenoic fatty acids in the food samples. For food types in which the majority of samples containedtrans fatty acids, the range (weight percent of methyl esters) of this class of acids arranged by fat content of the food types was: high fat levels (>70% fat) — animal and dairy fats, 0.3–6.6%, stick margarines, 15.9–31.0%, tub margarines, 6.8–17.6%, and vegetable shortenings, 8.7–35.4%; moderately high fat levels (40–70% fat) —diet margarines, 11.3–13.3%; moderate fat levels (10–40% fat) — breading mixes and fried crusts, 8.1–32.7%, cakes, candies and frostings, 3.2–33.2%, cream substitutes, 0.4–11.5%, cookies, 2.5–34.2%, crackers, 1.9–29.0%, pastries and pastry crusts, 0.6–31.2%, corn and mixed grain snack chips, 0.4–30.4%; low fat levels (<10% fat) ‐ breads and rolls, 0.2–23.6%, pretzels, 10.8–29.2%, and puddings, 28.4‐35.1%. The majority of samples in the following food types did not containtrans fatty acids, except in cases where the label indicated partial hydrogenation of the oil: mayonnaises and salad dressings, salad and cooking oils and potato chips. For samples in these three food types which containedtrans fatty acids, the range was 0.2‐23.2%. None of the peanut butters or pizza crusts analyzed containedtrans fatty acids.
Participation of cyclopropenoid fatty acids in the tortelli‐Jaffe reaction with bromine
Authors: Hensarling T. P. , Jacks T. J. 
Published: August 2007

AbstractThe Tortelli‐Jaffe reaction of ditertiary double bonds with bromine in the presence of formic acid occurred with cyclopropenoid fatty acid‐containing oils after prior bromination of other alkenes in the oil. The blue‐colored (650 nm) cyclopropene‐bromine complex appeared a basis for colorimetrically assaying cyclopropenoid fatty acids in vegetable oil.
Analysis of cationic and amphoteric surfactants: IV. structural analysis of the amphoteric surfactants obtained by the reaction of 1‐(2‐Hydroxyethyl)‐2‐alkyl‐2‐imidazoline with ethyl acrylate
Authors: Takano Satoshi , Tsuji Kazuro 
Published: August 2007

AbstractStructural analysis of amphoteric surfactants obtained by the reaction of l‐(2‐hydroxyethyl)‐2‐alkyl‐2‐imidazoline (HEAI) with ethyl acrylate or β‐propiolactone has been investigated. These amphoteric surfactants were hydrolyzed under aqueous alkaline media, followed by acid hydrolysis to afford fatty acids and diamine derivatives. By the analysis of the resulting fatty acids, it has been found that ethyl acrylate adds to the carbon atom alpha to an imidazoline ring in the absence of solvent. On the other hand, the resulting diamine derivatives were identified by the isolation and their syntheses, and were quantitatively analyzed by gas chromatography. Based upon the results of their analyses, it has been demonstrated that the reaction products can be divided into three types. In addition, on reaction of HEAI with β‐propiolactone, it was found that quaternization at the nitrogen atom of 3‐position occurred selectively.
Uses of digital computers in theoretical analytical chemistry II. Simulation of the passage of a compound through a countercurrent distribution apparatus
Authors: Roland Eddy C. , Showell John S. 
Published: August 2007

AbstractThe progress of a compound through a countercurrent distribution apparatus has been followed theoretically by use of a digital computer. The computer avoids the usual assumption that all the tubes in the apparatus are alike. Instead, it deals with individual volumes and cutoff levels and allows time variation of solvent input rate. This gives a more realistic theoretical model and also makes it possible to test the properties of new designs of equipment before construction.
A semiautomated procedure for the determination of serum cholesterol using the abell‐kendall method
Authors: Eavenson Eloise , Grier O. T. , Cisson J. G. , Witter R. F. 
Published: August 2007

AbstractA semiautomated method for the measurement of serum total cholesterol, based on the Abell‐Kendall procedure, is described by which 100 to 140 samples may be analyzed in duplicate per day. The method was made possible by the development of a Liebermann color reagent which is stable for 8 hr. Mechanized pipetting units are used to measure all reagents and the 0.1 ml samples of serum. One analyst can analyze 60 samples in duplicate per day. Determinations are carried out on an assembly line basis so that 2 analysts can analyze more than twice as many samples as can one analyst. Representative data collected over a period of 2 years for the analysis of routine samples showed that the standard deviation for duplicates, randomized over 6‐day periods, ranged from 2.7 to 3.0 mg% after repeating the analysis of the 6 to 8% of samples whose duplicates differed by more than 9 mg%.
Radiation effects on triglyceride
Authors: Fukada Eiichi , Masuzawa Mitsunobu 
Published: August 2007

AbstractHigh energy electron beam irradiations up to 900 mrads were given to tristearin and triolein. Differential thermal analysis and x‐ray diffraction measurements revealed that the degree of crystallinity decreased with radiation dose after an initial small rise and that the unstable forms in crystal modification were increasingly stabilized. Measurements of intrinsic viscosity and gel fraction for solutions of tristearin and triolein showed that the gel formation took place at about 700 and 350 mrads, respectively. The number of unsaturated bonds determined by iodine absorption increased with radiation dose in tristearin but decreased in triolein.
Objective fluorometric measurement of alfatoxins on TLC plates
Authors: Pons Walter A. , Robertson James A. , Goldblatt Leo A. 
Published: August 2007

AbstractMeasurement of the solid state fluorescence of aflatoxins on silica gel‐coated TLC plates on a densitometer equipped for fluorescence measurements showed a linear relationship between peak areas and concentration over a range of at least 2 to 105ȕ10蜢4 ॖg of aflatoxins per spot. Response of individual aflatoxins was in order of B2>G2>B1>G1. Aflatoxins can be measured with a precision of ŷ2舑4%.
Micelle formation in mixtures of nonionic and cationic detergents
Authors: Schick M. J. 
Published: August 2007

AbstractThe effect of a homologous series of polyoxyethylene n‐dodecanols on the critical micelle concentration (cmc) of mixtures with n‐dodecyl trimethyl ammonium bromide (DTAB) and of polyoxyethylene n‐hexadecanols on the cmc of mixtures with n‐hexadecyl trimethyl ammonium bromide (CTAB) has been studied in terms of the composition of the mixtures. The cmc of the nonionic component of the mixed micelles is approximately one hundredth of that of the cationic component. 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75 mole % or 0舑90 mole %, respectively, of cationic detergent. This is followed by an abrupt transition to the high cmc values of the cationic component. This abrupt transition is considerably reduced by addition of NaBr. It is postulated that in the absence of added electrolyte the degree of ionic repulsion of the cationic component in mixed micelles is markedly decreased as the proportion of nonionic component reaches a threshold range of 25 or 10 mole %, respectively. Swamping of charges reduces ionic repulsion in NaBr solutions and, consequently, the abrupt transition in the cmc vs. composition curves is reduced.
The mechanism of β‐ Carotene adsorption on activated montmorillonite
Authors: Sarier Nihal , Guler Cetin 
Published: August 2007

AbstractsThe variations in the structure of mineral during adsorption have been examined comparing the results of X‐ray diffraction (XRD), differential thermal analysis (DTA), thermogravimetry (TG) and infrared (IR) spectroscopy of the acid activated montmorillonite clay mineral before and after adsorption of β‐carotene. Based on the results, it was concluded that β‐carotene attaches to the clay surface in the form of carbonium ions either by forming hydrogen bonds with Brönsted sites or by forming coordination bonds with Lewis sites of the activated clay mineral.
Rapid analysis of vegetable oil flavor quality by dynamic headspace capillary gas chromatography
Authors: Raghavan S. K. , Reeder S. K. , Khayat A. 
Published: August 2007

AbstractsA rapid capillary gas Chromatographic headspace technique using a multiple purge and trap system was developed and applied for the determination of vegetable oil flavor quality. Oil volatiles were purged at 150°C for 20 min, collected over a Tenax trap and subsequently desorbed and reconcentrated in a series of two smaller traps. From the gas Chromatographic profile, three compounds, t‐2‐heptenal, t‐2‐octenal and t,t‐2, 4‐decadienal were selected for computation of the flavor score of individual oil samples. Analysis of the flavor quality of soybean oil by this technique demonstrated a very good correlation to the traditional sensory evaluation procedure. Good correlation was also observed for the flavor evaluation of corn oils. Precision, based on multiple analyses of known standard aldehydes, was shown to be better than 6%. The degree of Chromatographic efficiency obtained by this multiple concentration technique permitted the use of a short 25‐min Chromatographic run in the resolution of these aldehydes of interest. This approach reduced the overall analysis time of existing instrumental oil flavor techniques significantly.
Fixed‐ Bed continuous hydrogenation of soybean oil with palladium‐ Polymer supported catalysts
Authors: Heldal J. A. , Moulton K. J. , Fronkel E. N. 
Published: August 2007

AbstractsTo compare a continuous hydrogenation system with batch hydrogenation, soybean oil was treated with Pd and Ni catalysts in a fixed‐bed system under conditions that gave trickle flow. The influence of processing variables such as space velocity, pressure, temperature and hydrogen flow on the selectivity, specific isomerization and the activity was investigated. Both the Pd and Ni catalysts gave significantly lower specific isomerization(trans isomer per drop in Iodine Value) when compared to reported values for batch hydrogenation with similar type catalysts. The linolenate and linoleate selectivities were also significantly lower. Heterogenized homogeneous Pd‐on‐polystyrene catalyst gave lower specific isomerization formation and higher selectivity than carbon‐supported Pd catalyst at same conditions. This work indicates that Pd‐on‐styrene, Pd‐on‐carbon and extruded Ni catalysts, in fixed‐bed continuous hydrogenation can produce soybean oil of desirable composition after further optimization.
Synthesis of toughened elastomer from vernonia galamensis seed oil
Authors: Afolabi Oladapo A. , Aluko Mobolaji E. , Wang Gino C. , Anderson Winston A. , Ayorinde Folahan O. 
Published: August 2007

AbstractsThis paper examines the synthesis of a toughened elastomer fromVernonia galamensis seed oil by reacting vernonia oil with vernonia oil‐derived suberic acid (octanedioic acid), and cross‐linking the pre‐polymer in the immediate presence of cross‐linked polystyrene preparedin situ. The paper also demonstrates that the progress of reaction can be followed by monitoring the generation of hydroxyl groups using infrared spectroscopy. Analysis of some crystalline material on the cooler parts of the reaction vessels revealed the presence of component fatty acids of vernonia oil. Transmission electron microscopy characterization of the synthesized toughened elastomer suggests that vernonia oil‐suberic acid polyester and polystyrene polymer are interpenetrating.
Some synergistic properties of N‐ Alkyl‐ 2‐ pyrrolidones, a New class of surfactants 1
Authors: Zhu Zhen Huo , Yang David , Rosen Milton J. 
Published: August 2007

AbstractsN‐Alkylpyrrolidones, a new class of commercial surfactants, interact synergistically with anionic surfactants. Mixtures of the N‐2‐ethylhexyl‐(C2,6P), N‐octyl‐(C8P), N‐decyl‐(ClOP), and N‐dodecyl‐(C12P) pyrrolidones with commercial linear sodium alkylbenzenesulfonate (LAS) were investigated. Measurements of the molecular interaction parameters,βa, and βM, for mixed monolayer formation and mixed micelle formation, respectively, in these mixtures indicated that the first three compounds show synergism in surface tension reduction efficiency and all four compounds show synergism in surface tension reduction effectiveness, when mixed in the proper proportions with LAS. This was confirmed experimentally. The N‐alkylpyrrolidone‐LAS mixtures also exhibit synergism in Ross‐Miles foaming and in Draves (skein) wetting.
The total degumming process
Authors: Dijkstra Albert J. , Van Opstal Martin 
Published: August 2007

AbstractsA novel degumming process is described that is applicable to both undegummed and water‐degummed oils. Such totally degummed oils have residual iron contents below 0.2 ppm Fe and residual phosphorus contents that average below 5 ppm P. Therefore, they can be physically refined to yield a stable refined oil while using the same level of bleaching earth commonly used for alkali refined oils prior to deodorization. They can also be alkali refined with reduced oil loss to yield a soapstock that only requires slight acidification for fatty acid recovery, and thus avoids the strongly polluting soap splitting process. The total degumming process involes dispersing a non‐toxic acid such as phosphoric acid or citric acid into the oil, allowing a contact time, and then mixing a base such as caustic soda or sodium silicate into the acid‐in‐oil emulsion. This keeps the degree of neutralization low enough to avoid forming soaps, because that would lead to increased oil loss. Subsequently, the oil is passed to a centrifugal separator where most of the gums are removed from the oil stream to yield a gum phase with minimal oil content. The oil stream is then passed to a second centrifugal separator to remove all remaining gums to yield a dilute gum phase which is recycled.Washing and drying or in‐line alkali refining complete the process. After the adoption of the total degumming process, in comparison with the classical alkali refining process, an overall yield improvement of approximately 0.5% has been realized. It did not matter whether the totally degummed oil was subsequently alkali refined, bleached and deodorized, or bleached and physically refined.
Studies on mixed surfactant systems: Effect of some anionic surfactants on the cloud point of poly(nona‐)oxyethylated nonylphenol
Authors: Sharma K. D. , Gupta Sudha , Suri S. K. , Randhawa H. S. 
Published: August 2007

AbstractsThe effect of some common anionic surfactants, namely LABS‐Na, AOS‐Na, SLS, SLES, di‐octyl sulphosuccinate and sodium soaps of coconut, palm and rice bran oils on the cloud point of poly(nona‐)oxyethylene nonylphenol has been determined. It is observed that sodium soaps have a larger effect on the cloud point than do anionic surfactants containing sulphate/sulphonate head groups. The influence on cloud point was found to decrease with an increase in hydrophobic chain length.
Mechanical extraction
Authors: Bredeson D. K. 
Published: August 2007

AbstractThe mechanical screw press was the principal means of extracting vegetable oilseeds in the United States from the 1930s through the 1940s and 1950s. Then the utilization of solvent extraction cut drastically into their use for full extraction, but created a great demand for screw presses for prepressing of high oil content seeds for solvent extraction. However, use of the screw press for full extraction has been increasing over the years in the less developed countries, and is the main modern machine utilized for some products such as palm fruit. Today ever larger and more efficient machines are being developed for full extraction and pre‐pressing of vegetable oilseeds and fruits.
Energy conservation in oil refining
Authors: Brooks B. F. 
Published: August 2007

AbstractAn industrial energy manager can conserve energy in a number of ways. He can turn off energy loads, turn down energy intensity, install more energy efficient equipment, insulate tanks and pipe lines, recover and reuse energy, convert batch processes into continuous processes, or optimize the efficiency of converting fuel energy into a distributable medium (i.e., steam) if he knows where, why, and how much energy his plant is now using. A detailed energy audit of the plant conducted by a qualified energy consultant will identify conservation opportunities. If the energy manager can't find a qualified consultant that he can afford, there is something he can do. By establishing a set of simple ground rules to go along with his knowledge of plant operation plus an operator's spec book, he can calculate an energy audit from his desk. This paper tells how one energy manager did just this for a fats and oils plant.
Principles and catalysts for hydrogenation of fats and oils
Authors: Allen R. R. 
Published: August 2007

AbstractHydrogenation of vegetable oils has been practiced since the discovery by Normann some 75 years ago and is the major chemical process in the fat and oil industry. Hydrogenation changes a liquid oil to a semisolid fat which has more utility and better flavor stability. The reaction is not a simple saturation of double bonds with hydrogen, but is an extremely complex series of reactions that result in a myriad of products. By control of the reaction conditions, pressure, temperature, agitation, and catalyst type and concentration, the desired product may be obtained. The use of new equipment and methods has produced some understanding of the hydrogenation reactions. This knowledge has allowed the production of better, more consistent products designed for use by the consumer.
Oxidation and antioxidants in fat and oil processing
Authors: Sherwin E. R. 
Published: August 2007

AbstractThe roles of oxidation and antioxidants in the various major processing steps in producing edible fats and oils are reviewed, including the basic nature of the oxidation problem, the function of phenolic antioxidants in overcoming it, and a listing of antioxidants currently available. In addition, some important considerations in achieving best results with antioxidants, whether added during processing or to the finished fat or oil, are emphasized.
Finished oil handling and storage
Authors: Erickson D. R. 
Published: August 2007

AbstractA finished oil is defined as that fat or oil product ready for use alone or as an ingredient without further processing. It represents the culmination, and carries the costs, of all the processing steps required to present it for use in its final desired form. The goal of finished oil handling and storage is to maintain the quality obtained through previous processing. Possible effects on quality through exposure to air, moisture, light, storage temperature, storage times, type of container, and physical movement of product are discussed. Also included will be a discussion of bulk handling of edible oil products.
Margarine and margarine oil, formulation and control
Authors: Wiedermann Lars H. 
Published: August 2007

AbstractThe formulation and control of margarine and margarine oils is based primarily on an understanding of the relationships between specific physical measurements and the compositions of the oils blends and their components, and secondarily, on an appreciation of processing effects, Desirable solids‐to‐liquid ratios are achieved by blending and hydrogenation control. Oils are chosen for their peculiar crystal habit resulting from conditions of processing both as oils, for components, and as a finished margarine product. This presentation identifies the underlying principles directly responsible for (a) proper formulation and control to achieve desirable finished product characteristics, (b) for choosing proper testing methods and (c) for developing adequate in‐process controls.
Shortening formulation and control
Authors: Thomas Alexander E. 
Published: August 2007

AbstractShortening provides a significant and increasing proportion of total fat in the diet. Functional and nutritional requirements have contributed significantly to the evolution of formulation and unit processing technology required to produce such products. Evolution of these changes and the effect on shortening requirements are reviewed. Basic structural considerations as well as practical processing characteristics are elucidated. Finally, the effect of such changes on the quality control of shortening manufacture is considered.
Antimicrobial properties of some fatty ester‐amides
Authors: Bailey A. V. , Boudreaux G. J. , Sumrell G. , Novak A. F. 
Published: August 2007

AbstractTwenty‐seven fatty acid derivatives having both the amide and ester functions were screened for antimicrobial activity against a gram‐positive bacterium,Staphylococcus aureus; a gram‐negative bacterium,Escherichia coli; a mold, eitherAspergillus flavus orA. species; and a yeast, eitherCandida albicans orTorula species. All of the compounds effectively inhibited at least one of the organisms, and 19 of them were inhibitory against 3 or more. These 27 compounds were derivatives of diethanolamine or of N‐methylethanolamine. The amide acyl moieties included the lauroyl, palmitoyl, oleoyl, erucoyl, benzoyl, andp‐toluoyl groupings. The ester moieties included the lauroyl, palmitoyl, oleoyl, erucoyl, trimethylacetyl, benzoyl,p‐toluoyl, and furoyl groupings. The activity exhibited by many of these materials suggests that they may have potential utility as biostatic additives in commercial products.
Bio-nanopatterning of Surfaces
Authors: Mendes Paula M , Yeung Chun L , Preece Jon A 
Published: August 2007

Abstract
Bio-nanopatterning of surfaces is a very active interdisciplinary field of research at the interface between biotechnology and nanotechnology. Precise patterning of biomolecules on surfaces with nanometre resolution has great potential in many medical and biological applications ranging from molecular diagnostics to advanced platforms for fundamental studies of molecular and cell biology. Bio-nanopatterning technology has advanced at a rapid pace in the last few years with a variety of patterning methodologies being developed for immobilising biomolecules such as DNA, peptides, proteins and viruses at the nanoscale on a broad range of substrates. In this review, the status of research and development are described, with particular focus on the recent advances on the use of nanolithographic techniques as tools for biomolecule immobilisation at the nanoscale. Present strengths and weaknesses, as well future challenges on the different nanolithographic bio-nanopatterning approaches are discussed.