bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fat splitting by the twitchell process at low temperature
Authors: Fukuzumi Kazuo , Koyama Yoshito 
Published: May 2007

SummaryA study was made of the degree of splitting of coconut and soybean oils by the Twitchell process at 35±0.1°C. with no shaking or stirring, using an agent consisting mainly of tetrabutyl naphthalene sulfonic acid with water or dilute sulfuric acid. The degree of splitting was greater with sulfuric acid than with water. In general, the degree of splitting of soybean oil was greater when the sulfonic acid was dissolved in the oil layer than when it was in water. The reverse was true with coconut oil. Although addition of glycerol had no effect on the degree of splitting, addition of glacial acetic acid to the coconut oil system decreased fat splitting to a considerable extent. Addition of coconut fatty acids to the coconut oil system had little effect, but soybean fatty acids added to the soybean oil system markedly increased the degree of splitting.For the first time it has been demonstrated that, at 35±0.1°C., splitting of a fat by the Twitchell process occurs in a stepwise way. Coconut oil in contact with 1N sulfuric acid containing the sulfonic acid, corresponding to 1% by the weight of the oil, was about 90% split in 15 to 30 days, depending on the area of contact of the two layers. The diglyceride concentration reached a maximum during the early days of the reaction and then decreased somewhat. Monoglyceride concentration appeared to reach a maximum more slowly and then continued at that level as the concentrations of free fatty acids and glycerol steadily increased.
A rapid spectrophotometric method for determining the linoleic and linolenic acid components of soybean oil
Authors: Collins F. I. , Sedgwick V. E. 
Published: May 2007

SummaryA reagent of 11% KOH‐glycerol was satisfactory for isomerizing soybean oil at 180°C. in open bottles in a forced‐draft air‐oven. A rapid means of analyzing soybean oil for linolenic and linoleic acid was developed. The optical densities of methanol solutions were measured at 268 mµ and 233 mµ in special cells with quartz windows and short light paths, and the percentages were calculated by means of a nomograph.
Lipid changes in maturing oil‐bearing plants. II. Changes in fatty acid composition of flax and safflower seed oils
Authors: Sims R. P. A. , McGregor W. G. , Plessers A. G. , Mes J. C. 
Published: May 2007

AbstractChanges in the fatty acids composition of the oil in flax and safflower seed that occur during the seed‐ripening period have been measured. Concentrations of lipid or of specific fatty acid, expressed on a weight‐per‐seed basis, have been plotted as functions of days after fertilization and of percentage of oil development. Relations between these two independent variables have been established, and limitations to the unsefulness of the latter variable have been pointed out. Days after fertilization proved to be the more useful abscissa.Nonpolar solvents were used to remove free lipid from the tissue, and the total extractable matter was separated into true lipid and nonlipid components. With both flax and safflower, weight of true free lipid per seed and total unsaturation increased during the same period of growth. Nonlipid extractable matter was an inverse function of the extent of development.In developing flax seed, oleic, linoleic, and linolenic acids all increased continuously; oil in immature seed however was more saturated than oil in more mature seed. Nevertheless the ratio of linolenic acid to linoleic acid that characterizes linseed oil was established by the 20th day after fertilization during a normal growing season.In developing safflower seed, oleic acid concentration increased slowly during the first 30 days after fertilization and then appeared to level off in some cases as maturity was approached. Initially linoleic acid was present in almost the same amount as oleic acid, but by the 20th day after fertilization its concentration was three times that of oleic acid. This ratio of linoleic to oleic acid tended to increase steadily during the latter part of seed development.
Fatty acid morpholides as plasticizers for vinyl chloride resins. III. Ternary compatibility‐composition diagrams for the oleic‐linoleic‐stearic and oleic‐linoleic‐palmitic systems
Authors: Magne Frank C. , Mod Robert R. , Skau Evald L. 
Published: May 2007

AbstractA systematic investigation has been made of the effect of fatty acid composition on the compatibility of the corresponding mixed morpholides as plasticizers for vinyl chloride‐vinyl acetate copolymer resins. Plasticizer evaluation data were obtained for the morpholides of lauric, palmitic, elaidic, and epoxyoleic acids and compared with the literature values for other fatty acid morpholides and morpholide mixtures.Ternary compatibility‐composition diagrams have been constructured for the oleic‐linoleic‐stearic and the oleic‐linoleic‐palmitic morpholide systems. These diagrams make it possible to predict what adjustment, if any, must be made in the composition of any mixture of these fatty acids so that the corresponding morpholide mixture will be compatible. The diagrams will be useful in selecting the most appropriate and economical fatty acid sources from which to make compatible morpholide mixtures.
Kinetics of the hydrogenation of fatty oils
Authors: Hashimoto Kenji , Muroyama Katsuhiko , Nagata Shinji 
Published: May 2007

AbstractHydrogenation results for fatty oils were analyzed by using a nonlinear least squares method. The rate of the hydrogenation for diunsaturated fatty groups to monounsaturated groups and the rate of the geometrical isomerizations between monounsaturated groups were found to be half order with respect to hydrogen concentration, whereas the hydrogenation rate of monounsaturated groups was the first order. A detailed reaction mechanism is presented to explain the kinetic behavior.
A sensitive method for the determination of carbonyl compounds
Authors: Johnson D. C. , Hammond E. G. 
Published: May 2007

Abstract2,4,6‐Trichlorophenylhydrazine was tested as a reagent for carbonyl compounds. As little as 0.1 of the 2,4,6‐trichlorophenylhydrazones (2,4,6‐TCPH) could be measured with an electron capture detector, so this reagent should be useful in measuring the carbonyl compounds in oxidized fats at levels near their flavor thresholds. Mixtures of 2,4,6‐TCPHs were separated by thin layer chromatography. Alkan‐2‐one‐2,4,6‐TCPHs were separated from aldehyde‐2,4,6‐TCPHs on alumina plates. The alkanal, alk‐2‐enal and alk‐2,4‐dienal‐2,4,6‐TCPHs were separated from each other either on silica gel plates or silica gel‐silver ion plates. The derivatives within each carbonyl class were separated by chain length on chromatography media impregnated with phenoxyethanol. The 2,4,6‐TCPHs eluted from thin layer plates were determined with an electron capture detector after gas chromatography on a 30 cm column of freeze‐dried detergent base coated with a silicone oil.
Hydroxyaliphatic acids in branched copolymers with acyl chloride‐terminated long side chains: A new shrink‐resist treatment for wool
Authors: Diamond M. J. , Needles H. L. , Elliger C. A. , Kertesz D. J. , Frankel E. N. , Fuller G. 
Published: May 2007

AbstractTwo synthetic routes were followed to prepare graft copolymers with long side chains containing acyl chloride terminal groups. In the first of these methods acryloxy aliphatic acyl chlorides were synthesized from ricinoleic acid, 12‐hydroxystearic acid and 10‐hydroxydecanoic acid and then polymerized with other acrylate ester comonomers. In the second procedure, a prepolymer was formed by copolymerizing acryloyl chloride with acrylate esters. The prepolymer then was treated with 12‐hydroxystearic acid or 9(10)‐hydroxymethylstearic acid to produce polymers with side chains having terminal carboxylic acid groups. These polymers were made more reactive by conversion to acid chlorides. The active polymers were applied to wool fabrics; the imparted shrink‐resistance was durable under an accelerated wash test procedure. An added advantage of the treatment is a soft “hand” or feel resulting from internal plasticization of the polymer coating.
Phosphatides isolated from seeds of commercial and experimental safflower varieties
Authors: Burkhardt H. J. 
Published: May 2007

AbstractStudies on phosphatides from several safflower varieties show the following five major results. The total phosphatide contents of the various safflower seeds are quite similar (0.48% for a commercial and 0.58% for a brown‐striped variety). The same three major and one minor phosphatides were present in all varieties: phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI) and phosphatidyl serine (PS). The amounts of these lipids present in the crude phosphatide mixture were quite similar in all varieties tested (}36% for PC, }15% for PE, }23% for PI, and less than 2% for PS). The fatty acid composition of the phosphatides of UC‐1 high oleic safflower is very different from that of the other varieties, but it reflects the composition of the corresponding oil triglycerides as far as the major acid is concerned. All other safflower seed phosphatides investigated have linoleic acid as the major fatty acid constituent. A simple and very sensitive color test has been found which can differentiate phosphatides of the high linoleic from the high oleic type.
Fatty acid composition ofThalictrum L. seed oils
Authors: Rankoff D. , Popov A. , Panov P. , Daleva M. 
Published: May 2007

AbstractThe fatty acid composition of five representatives of theThalictrum L. genus of the plant familyRanunculaceae has been investigated. The fatty acids include mainly acids with double bonds in thetrans‐5 position (about 60%). Although the main component of the fatty acids is a triene acid (trans‐5,cis‐9,cis‐12‐octadecatrienoic acid), the oils investigated are semidrying.
The nutritive value of refined rapeseed oils: A review
Authors: Rocquelin G. , Sergiel J. P. , Martin B. , Leclerc J. , Cluzan R. 
Published: May 2007

AbstractRecent findings on the nutritive value of rapeseed oil (RSO) with high erucic acid content have been compared to those of canbra oil (CO), an oil extracted from newly bred Canadian rapeseed with no erucic acid. Erucic acid in diets retards animal growth even if food consumption is not altered. Growth performances of CO are as good as olive or peanut oil. The unbalanced ratio of palmitic acid to monoethylenic acids of CO does not affect rat growth rate. Because of its glyceride structure and high content of erucic acid, RSO has a lower digestibility (81%) than CO (96%) in the rat. Unabsorbed erucic acid is not preferentially excreted as calcium soaps. Interesterification of RSO which converts 31.7% of the erucic chains to the 2 position improves digestibility of erucic acid. 2‐Monoerucin is more efficiently absorbed than the free acid. In vivo metabolic conversion of erucic to oleic acid has been proved in the rat. β‐oxidation of injected 14‐14C labeled erucic acid proceeded at the same rate as oleic acid but the over‐all yield of the reaction was lower. Fatty acid composition of tissues in animals fed RSO or CO is influenced on one hand by erucic and gadoleic (C20∶1) acids of RSO, and on the other hand by the unbalanced ratio of palmitic‐monoethylenic acids and the linolenic acid content of both oils. Nonnegligible amounts of erucic acid are deposited in the body fats of rats, chickens, turkeys, lambs and found in the milk of female rats fed RSO. Almost no erucic acid is incorporated in liver and testicles in the rat and it is not recovered in chicken egg yolk. The effect of RSO on rat reproduction has been re‐examined. Dietary lipid and vitamin levels are of great importance in the results obtained. RSO induces myocarditis in several animal species. Similar lesions, although less frequent and severe, have been observed also with CO in the rat. Some authors have reported that erucic acid of RSO was responsible for the effect on heart muscle. Common fatty acid patterns to both RSO and CO have to be further investigated to explain the persisting effect of CO.
Production and utilization of rapeseed in Canada
Authors: Craig B. M. 
Published: May 2007

AbstractProduction of rapeseed began in Canada in 1942 mainly in response to a demand for an industrial lubricating oil. Favorable response in agricultural production stimulated interest in developing a rapeseed industry to supply a domestic requirement for vegetable oils, an alternate crop for agriculture and an export commodity. Seeded acreages recently increased rapidly to around four million acres and Canada has become a major exporter of rapeseed.
Autoxidation products of 2,4‐decadienal
Authors: Matthews R. F. , Scanlan R. A. , Libbey L. M. 
Published: May 2007

Abstract2,4‐Decadienal was autoxidized by purging a purified sample with oxygen. An analysis of the autoxidative degradation products was made with tandem gas chromatography‐mass spectrometry. Additional information was obtained from the determination of the melting point of the dinitrophenylhydrazone derivatives and IR absorbency data. Pentane, furan, ethanal, hexanal, acrolein, butenal, 2‐heptenal, 2‐octenal, benzaldehyde, glyoxal,trans‐2‐buten‐1,4‐dial, acetic acid, hexanoic acid, 2‐octenoic acid, 2,4‐decadienoic acid and benzene were identified.
Chemical derivatives of castor oil
Authors: Achaya K. T. 
Published: May 2007

AbstractThe chemistry of castor oil and its derivatives is reviewed with particular reference to work done in India in general and at the Regional Research Laboratory in Hyderabad in particular. Topics covered are the structure of castor oil, preparation of ricinoleic acid and its glycerides, monoglycerides, surfactants from castor oil, diverse hydrogenations, dehydration, preparation and properties of estolides, alkali fusion or oxidation to dibasic acids, hydroxylation and acetoxy‐epoxies, urethanes and polymerisable monomers.
Aceituno seed fat
Authors: Lewy‐van Séveren Mario 
Published: May 2007

SummaryThe seed of the treeSimarouba glauca, which is known as aceituno, aceituno silvestre, and aceitillo in Central America, contains about 65% of a solid or plastic fat. The crude fat is greenish in color and has a slightly bitter taste, but after refining it yields a snow‐white, odorless, and practically tasteless product having the same uses as commercial shortenings. Refining is carried out in a manner similar to that used for coconut oil.The fat is produced commercially in El Salvador, where it is used for practically all purposes in which vegetable shortening would be used. The residual press cake is toxic to livestock and can be used at present only for fertilizer.
Determination of the extent of oxidation of fats
Authors: Holm Ulla , Ekbom Kai , Wode Gunnar 
Published: May 2007

SummaryThe amount of secondary oxidation products in refined and unrefined fats has been determined by reaction with benzidine acetate in iso‐octane absolute alcohol solution, and measurement of the absorption at 350 mμ of the yellow color has been made.An “aldehyde value” has been calculated from this absorption intensity, using cinnamaldehyde as a reference substance. Determination of the aldehyde value and peroxide number of oils before and during refining has given information on the effect of the different refining processes on the state of oxidation of the oils. The effect of hardening on the content of oxidation products of an oil has been investigated. The effect of the amount of oxidation products in the unrefined material on the flavor stability of the refined material and of the margarine made from it has also been studied.
Limiting temperature and relative humidity for aflatoxin production byAspergillus flavus in stored peanuts
Authors: Diener Urban L. , Davis Norman D. 
Published: May 2007

AbstractSound mature kernels, broken mature kernels, immature kernels and unshelled cured Early Runner peanuts were inoculated with spores ofAspergillus flavus and incubated up to 84 days in controlled environment cabinets. In a series of experiments temperatures ranged from 8 to 49 C in combination with 98±1% relative humidity (RH); in others RH was varied from 70% to 99% at 30±1/2 C and from 83% to 99% at 20±1/2 C. Samples were removed after 7, 21, 42 and 84 days of incubation and assayed for aflatoxin, free fatty acids and peanut kernel moisture. Aflatoxin was formed in sound mature kernels at 40 C and 14 C and in broken mature kernels at 13 C, but none was formed at 41 C after 21 days or at 12 C after 84 days in 98±1% RH. The limiting temperatures for aflatoxin formation in peanut kernels with intact shells were 41 C for 21 days and 16 C for 84 days of incubation. The limiting RH at 30 C for aflatoxin production in sound mature kernels was 84%, whereas in broken mature and immature kernels it was 83% and in kernels from unshelled peanuts the limiting RH was 86% for 84 days of incubation. The limiting RH at 20 C for sound and broken mature kernels was 83%, whereas it was 86% RH for immature kernels and 92% for kernels from unshelled peanuts. Free fatty acid formation was correlated with visible growth of fungi rather than with aflatoxin production. Aflatoxin formation was generally correlated with kernel moisture contents of 10% or higher.
Enzymatic oxidations of linoleic acid and glycerol‐1‐monolinoleate in doughs and flour‐water suspensions
Authors: Graveland A. 
Published: May 2007

AbstractEnzymatic oxidations of linoleic acid and glycerol‐1‐monolinoleate, and the products formed by these oxidations in flour‐water suspensions and doughs were studied. Oxidation of linoleic acid leads through simultaneous reactions to two isomeric hydroperoxy‐octadecadienoic acids and two isomeric hydroxy‐epoxy‐octadecenoic acids. Reduction of the former leads to hydroxyoctadecadienoic acid, while hydrolysis of the latter yields trihydroxy‐octadecenoic acids. The hydroperoxy acids are formed by the enzyme lipoxygenase (E.C. 1.13.1.13), whereas the hydroxy‐epoxy acids are formed by combined action of lipoxygenase and an unknown factor Y. This factor Y is localized in the gluten fraction. Oxidation of glycerol‐1‐monolinoleate gives a product having a hydroperoxy group and acis,trans conjugated diene bond. The oxidation of glycerol‐1‐monolinoleate is probably a lipoxygenase reaction.
A kinetic study of fabric detergency
Authors: Schott Hans 
Published: May 2007

AbstractThe kinetics of soil removal were investigated under domestic laundry conditions by incorporating small swatches of four artificially soiled test fabrics into a standard load of clean cotton goods. This prevented soil redeposition from affecting the soil removal rate. Two runs were analyzed, one with an anionic and the other with a nonionic detergent. Assessment of the amount of soil remaining on the fabric was made by reflectivity measurements interpreted according to the Kubelka‐Munk equation. First‐order kinetics were found to prevail for periods ranging from the first 6 min of the wash cycle to the entire 20 min, depending upon test fabric and detergent. For these lengths of time, the rate of soil removal was directly proportional to the amount of soil remaining on the fabric. The 8 first‐order rate constants had rather similar values, varying at most by a factor of 2.3. The average value, 0.109 min−1, corresponds to a 6.4‐min wash period for removing one‐half of the soil and to a 21‐min period for removing 90% of the soil from the soiled fabric. The magnitude of the response of the four artificially soiled test fabrics to the two detergents is compared and discussed in terms of the soiling materials. The nonionic detergent was more effective in cleaning a fabric soiled mainly with kaolin and wool fat, while the anionic detergent was more effective with a fabric containing large amounts of liquid oily soil plus carbon black and oleophilic bentonite.
Volatile components from tristearin heated in air
Authors: Selke E. , Rohwedder W. K. , Dutton H. J. 
Published: May 2007

AbstractTristearin was heated to 192 C in air, and its volatile oxidation products were collected directly on a cooled (−60 C) gas liquid chromatography column. Subsequently, the volatile products were separated by temperature programing up to 250 C and identified by mass spectrometry. Methyl ketones and aldehydes were the major degradation products along with minor amounts of monobasic acids, n‐hydrocarbons, primary alcohols, and γ‐lactones. Qualitative results indicated all the fatty acid methylene carbon atoms are susceptible to oxidation. Quantities of aldehydes and ketones were found to be in excess of their taste threshold concentrations, suggesting thermally oxidized saturated fatty acids may be precursors of some odors and flavors associated with heated lipids.
Impurities in vegetable oil refining soapstock
Authors: Keith Frederick W. , Blachly Fred E. , Sadler Fred S. 
Published: May 2007

SummaryThe nature of the impurities in vegetable oil foots renders them resistant to treatment by acids as in normal acidulation. Strong caustic was found to attack the gums and make them at least partially soluble in a 5 to 10% aqueous caustic solution. At this concentration a soap phase of 45–60% TFA could be centrifugally separated, and the majority of the impurities or their degraded products were discharged in the lye. The ratio of Oxidized Acids and Insoluble Impurities to the TFA was much lower in the soap than in the raw soapstock; the Oxidized Acids/Black Acids ratio could generally be reduced to 5% or less. This reduction in impurities was found to improve laboratory still yields markedly without the necessity of Twitchell‐ or pressure‐ splitting the black acids from treated stocks. Distillate yields of 86–89% were obtained from treated stocks, compared to 69–70% from untreated stocks.
Autoxidation of polyunsaturated fatty compounds in mackerel oil: Formation of 2,4,7‐decatrienals
Authors: Ke P. J. , Ackman R. G. , Linke B. A. 
Published: May 2007

AbstractThe formation of potentially “fishy” off flavor components, especially 2,4,7‐decatrienals, in various rancid mackerel oils has been semiquantitatively investigated using preparative thin layer chromatography (TLC) and gas liquid chromatography (GLC) methods. A combination of 2 GLC analyses can be directly employed for free aldehyde analysis. This GLC method is faster and gives a better recovery than the alternative TLC proceeding through the dinitrophenylhydrazone derivatives of the carbonyl compounds. Kinetic relations between decatrienal formation and the degree of autoxidation of polyenoic fatty compounds present in mackerel oil are discussed. The decreases in major polyenoic fatty acids rancid oils, measured by the ratiosurn:x-wiley:0003021x:equation:aocs0349-math-0001or
urn:x-wiley:0003021x:equation:aocs0349-math-0002
can be related to the formation of 2,4,7‐decatrienals and other unsaturated aldehydes.
Rapid procedure for the determination of residual acetone and 2‐propanol in oilseed meals and flours
Authors: Dupuy H. P. , Rayner E. T. , Fore S. P. 
Published: May 2007

AbstractA simple, rapid elution gas chromatographic method was used for quantitative determination of acetone or 2‐propanol in finely ground, extracted oilseed meals and flours. In the procedure, a 0.05 g sample of oilseed meal or flour was placed between 2 small glass wool plugs in a liner of the injection port of a gas chromatograph. Water (250 μl) was added over the glass wool sandwich, and the liner was placed in the heated injection port and firmly secured. Acetone or 2‐propanol and other volatiles were rapidly eluted from the sample onto the column by the combined action of heat, moisture, and carrier gas. The components then were resolved by temperature programmed gas chromatography (GC) on a 1 ft x 1/4 in. Porapak Q column. A second gas chromatographic method, a volatilization procedure, was included in the study for comparison as a measure of the concentrations of acetone or 2‐propanol. Samples of oilseed meals and flours were analyzed by both methods. The rapid elution procedure proved to be a simple and effective means of detecting residual acetone or 2‐propanol in the samples. The values were very similar to those obtained by the volatilization procedure.