bluuebunny/crossref_metadata_2025_split huggingface dataset:
Thermal properties of fats and oils
Authors: Charbonnet Grace H. , Singleton W. S. 
Published: June 2007

SummaryHeat capacities of the α‐ and β‐forms of trimyristin, tripalmitin, and tristearin, and the β‐form of trilaurin were measured. The heats of fusion of the β‐forms of these four compounds were determined.The heats of fusion of the α‐forms of trimyristin, tripalmitin, and tristearin were calculated from heat content data. Calculations were also made of the heats of transition, α‐ to β‐form.The molal entropy at 298.16° K. was calculated for the β‐form of each compound.
A modified method for the determination of monoglyceride in fats and oils by oxidation with periodic acid
Authors: Handschumaker E. , Linteris L. 
Published: June 2007

SummaryThe original periodic acid method of Pohleet al. has been modified to render it more suitable for routine control purposes. An attempt was made to minimize the danger of obtaining high estimates when assaying commercial concentrates prepared from mixed glycerides containing C18 saturated and unsaturated fatty acids. The sharpness of the titration endpoint was markedly improved.
Vapor phase dehydrochlorination of chlorinated fatty substances
Authors: Van Atta G. R. , Houston D. F. , Dietrich W. C. 
Published: June 2007

SummaryDichlorinated palmitic acid was catalytically dehydrochlorinated rapidly and nearly completely in the vapor phase at low pressures and at temperatures of 220–315°C. Polymerization of the liquid desaturated material is catalyzed by strong acids. This was prevented from occurring in the recovered products, which were clear and pale in color, by maintaining the pressure of hydrogen chloride liberated in the reaction at less than 2 mm. However, some nonvolatile polymers were formed in the process and deposited on the surface of the solid catalyst, thus lowering its activity and shortening its period of usefulness.The desaturated products of the process contained about 20 per cent of γ‐lactones and some conjugated unsaturation.
Analysis of mixtures of glycerol, propylene glycol, and trimethylene glycol
Authors: Pohle W. D. , Mehlenbacher V. C. 
Published: June 2007

SummaryProcedures have been presented for the determination of glycerol, propylene glycol, and trimethylene glycol in the solutions containing all three and for analysis of sweet water concentrates. The methods are not limited to the products studied, but may be applied to mixtures of other hydroxy compounds which possess similar properties.
The flavor problem of soybean oil. I. A test of the water washing‐citric acid refining technique
Authors: Dutton Herbert J. , Moser Helen A. , Cowan John C. 
Published: June 2007

SummaryThe future of the soybean oil industry depends in part upon increasing the flavor stability of edible soybean oil. A procedure, which is reported to have been used by the German soybean oil refiners for combating flavor instability, has been tested on laboratory scale and appears to have distinct merit. Oils subjected to a particularly thorough degumming operation and to the subsequent addition of a small amount of citric acid during deodorization possessed a significantly higher flavor stability than did those subjected to a conventional type of refining.
The measurement of the hydrolysis of solutions of sodium salts of fatty acids. I.
Authors: McBain J. W. , van Tuyl Andrew 
Published: June 2007

Summary

pH values of recrystallized samples of sodium acetate, NaAc.3H2O, measured with the Beckman pH meter at 25°C., using the “blue glass” electrode were near pH 8, rather than the calculated and true value for pure sodium acetate of 8.88. Titration curves were made beginning with decinormal solution of the slightly acid salt and adding sodium hydroxide; the pH at the inflection of these curves was near the correct value, 8.8.

Sodium hydroxide titration curves in aqueous solution were made at 50°C. for myristic acid and lauric acid, decinormal at the equivalence point. The point of inflection came after the equivalence point, giving the values of hydrolysis alkalinity for these two soaps.

Sodium hydroxide titrations in 80% alcohol at room temperature were made in the presence of phenolphthalein for Eastman myristic, Kahlbaum lauric, Lepkovsky myristic and the very pure Francis lauric acid. Concentrations at the equivalence point were about N/60. In every case the equivalence point, the point of inflection, and the color change coincided with the color change occurring near an apparent pH of 10.5 as indicated in alcohol.

The solubility of Eastman lauric acid was measured in a number of non‐aqueous solvents at temperatures ranging from 23 to 26°C. Solubility was least in a sample of Braun‐Knecht‐Heimann medicinal mineral oil.
A new approach to the glyceride structure of natural fats
Authors: Norris F. A. , Mattil K. F. 
Published: June 2007

ConclusionsA new approach to the glyceride structure of natural fats has been achieved through the application of enforced interesterification to samples of animal and vegetable fats. The results obtained further substantiatte the hypothesis that animal fats, in contradistinction to seed fats, are essentially randomly distributed.
The component glycerides of soya bean oil and of soya bean oil fractions
Authors: Hilditch T. P. , Meara M. L. , Holmberg John 
Published: June 2007

SummaryThe mixed glycerides of soya bean oil consist of nearly 60% of mono‐saturated di‐unsaturated glycerides and about 40% of tri‐unsaturated glycerides; two polyethenoid groups (chiefly linoleic) are present in nearly 70% of the tri‐glycerides, but less than 5% contains three in the same triglyceride molecule whilst linolenic groups occur (singly) in not much more than 25% of the soya bean glycerides.Of the soya bean oil glycerides (37%) which remain in solution in acetone at −40°, about 90% contain two polyethenoid groups and about 10% contain all three acid radicals in this form whilst linolenic acid is present (singly) in about 40% of the glycerides; but over 30% of this fraction still contains one saturated acyl group.Such a solvent‐separated soya bean oil fraction would thus appear to be considerably less efficient as a drying oil than certain whole oils such as those of rubber seed or candlenut (lumbang), the latter in turn not possessing so great a linolenic acid content and content of linoleo‐linoleno‐(tri‐unsaturated) glycerides as linseed oil itself.
A laboratory method for determining the ability of antioxidants to stabilize fat in baked goods
Authors: Mattil K. F. , Black H. C. 
Published: June 2007

SummaryVerification is offered for the hypothesis that the ability of an antioxidant to stabilize the fat in baked goods is a function of its solubility characteristics. Thus, to be effective in baked goods, an antioxidant may not be sufficiently more soluble in water than in fat that it will be washed out of the fat by the moisture in the other ingredients. On the basis of this observation a laboratory method involving the partition of antioxidants between equal amounts of fat and hot water has been developed. Good correlation has been found between this laboratory test and actual bakeshop results.
Norconidendrin: A new antioxidant for fats and oils
Authors: Fisher G. S. , Kyame Lillian , Bickford W. G. 
Published: June 2007

Summary and ConclusionsThe preparation of norconidendrin from western hemlock sulfite waste liquor has been described. Norconidendrin has been shown to possess antioxidant activity in both hydrogenated and unhydrogenated cottonseed and peanut oils, in a peanut oil essentially free of natural antioxidants, and in lard. Its activity in these products is comparable with that of other polyphenolic antioxidants. Norconidendrin, as well as the other polyphenols tested, exhibited greater antioxidant activity in the particular peanut oils used than in several other vegetable oils and still greater activity in substrates which contained only small amounts of natural antioxidants. The effectiveness of norconidendrin was found to be appreciably enhanced by the addition of acid‐type synergists. It may be added either before or after deodorization with approximately equal effectiveness. When added before deodorization, it contributes no odor, color, or flavor to the finished oil.Practical applications of norconidendrin in preserving food products should be postponed until toxicity studies have been conducted.
The phase behavior of soaps in organic solvents and its relation to lubricating greases
Authors: Smith Gerould H. 
Published: June 2007

Summary

The addition of water, methyl alcohol, and lauric acid all greatly lower the temperature at which anisotropic material separates on cooling from an isotropic solution of sodium stearate in hydrocarbon. Crystallization then appears in these cooled samples. No effect was observed when dry nitrobenzene was used as an additive.

The thickening of hydrocarbons by soaps has been shown to be possible either by compaction of gelled lumps exhibiting only limited swelling or by a much more efficient, homogeneous dispersion of the soap in colloidal micelles and secondary colloidal aggregation thereof, forming the jelly phase.

The texture of lubricating greases can be attributed to the condition and state of dispersion of the soap and it is influenced markedly by the stability of the system. The formation of fibers is the result of recrystallization of the soap and they are indicative of a previously unstable or metastable system. They are of relatively little permanent value in thickening hydrocarbons as compared with jelly or liquid‐crystalline states.

The conditions which define a stable, homogeneous, phase area occupied by the jelly also define to a large extent the conditions under which lubricating greases exhibit structural stability. The reversion of a jelly or liquid‐crystalline phase to a gel is always accompanied by syneresis. Metathesis of soaps in hydrocarbons can be another contributing factor in unstable greases exhibiting syneresis.
Determination of nitrogen in vegetable oils
Authors: McGuire T. A. , Earle F. R. , Dutton H. J. 
Published: June 2007

SummaryHydrolysis with alcoholic hydrochloric acid quantitatively converts the nitrogen of crude soybean lecithin to a water‐dispersible form. This alcoholic‐acid hydrolysis also converts the nitrogen in large amounts of crude soybean oil to a water‐dispersible form which can then be separated and digested with a minimum amount of sulfuric acid by the Kjeldahl procedure. With careful control of both reagents and blank determinations, as little as 0.1 mg. of nitrogen can be measured with a precision of about 10%. The details of the method are given and it is applied to a series of soybean oils after various treatments and to three kinds of salad oils.
Processing of cottonseed
Authors: Williams P. A. , Boatner C. H. , Hall C. M. , O'Connor R. T. , Castillon L. E. 
Published: June 2007

SummaryProcessing of cottonseed by the hydraulic press method has been carried out at two mills, one located about 100 miles farther south than the other. The varieties of seed processed and conditions during processing, which included cooking of moistened seed, were essentially the same at both mills. Seed was also processed at the more southerly mill by the screw press method for which seed was cooked without added moisture.The crude hydraulic‐ and screw‐pressed oils produced at the two mills were stored at different temperatures for a total of ten months, and samples of the oils were periodically refined and bleached. Seed was also stored at the two mills, and was periodically processed for comparison of the oils produced from stored seed with the stored oils. The absorption spectra of the crude, refined, and bleached oils were determined.The rate of increase of bleach color in the oils during storage of the seed and crude oils has been correlated with temperature of storage and changes in the absorption spectra of the oils.
Isopropanol as a solvent for extraction of cottonseed oil
Authors: Harris W. D. , Bishop F. F. , Lyman C. M. , Helpert R. 
Published: June 2007

SummaryPhase equilibrium data for the system; cottonseed oil‐isopropanol‐water were determined at 30°C. and compared with data for the system; cottonseed oilethanol‐water. The relative phase distribution of fatty acids and cottonseed oil in mixtures with isopropanol and water was studied under varying conditions of water and fatty acid concentrations. These tests showed the fatty acids to be highly concentrated in the alcohol‐water phase.Flaked cottonseed meats were extracted in continuous extraction apparatus with 91% isopropanol, 99% isopropanol, and mixtures of commercial hexane and isopropanol. Analytical data on the extractions show that 91% isopropanol is an efficient solvent for extracting active gossypol along with the oil.Rat and swine feeding tests of the isopropanol extracted meal showed it to be highly superior to hydraulic meal as a source of protein.A method was developed for treatment of the cottonseed‐isopropanol miscella by liquid‐liquid extraction to separate purified oil and fatty acid fractions from other materials in the extract.
Soap content of some commercially refined oils; Effect of soap on the bleachability of the oils
Authors: Newby Wales 
Published: June 2007

SummarySamples of commercially refined cottonseed and soybean oils, from various points in the centrifugal sodium hydroxide refining process, were analyzed for residual soap content. The results indicate that the soap content of refined cottonseed oil, as it comes from the first stage of centrifugal separation, may vary anywhere from 0.038% to 0.672%. Soybean oil seems to be somewhat more consistent, running 0.183% to 0.207%. A single stage of waterwashing reduced the soap content of these oils to 0.03% or less and bleaching in the laboratory further reduced this concentration to below 0.005%.Of the two samples of commercially bleached oil examined, one contained 0.004% soap and the other 0.008%. Treatment on a plant seale with a filter aid only, followed by filtration, reduced the soap content of a normal, single waterwashed, refined soybean oil about as much as bleaching would have. The presence of sodium soap in refined oil, even up to 0.240%, did not effect the color of the bleached oil produced there‐from insofar as the Lovibond reading in the Wesson tintometer was concerned. However, the appearance of the oil bleached in the presence of excessive soap was different when the samples were viewed in reflected as well as transmitted light.
Correlation of stability with fatty acid composition of hydrogenated vegetable oil
Authors: Fisher G. S. , Bickford W. G. , Dollear F. G. 
Published: June 2007

SummaryCottonseed, peanut, and linseed oils were hydrogenated under selective and non‐selective conditions and samples were withdrawn periodically for determination of their fatty acid composition, keeping quality, and other characteristics. The results were submitted to graphical and statistical analysis from which the following conclusions were drawn.

When cottonseed or peanut oil is hydrogenated either under selective or non‐selective conditions, the change in the reciprocal of the keeping quality, as measured by the active oxygen method, is proportional to the change in linolein content up to the point of disappearance of linolein.

After all linoleic acid has disappeared, the change in keeping quality is proportional to the change in olein content.

When linseed oil is hydrogenated under selective conditions, the change in the reciprocal of the keeping quality is proportional to the change in the linolenin content up to the point of disappearance of the linolenin.
Estimation of vitamin a in margarine. II. Laboratory control procedures in assaying uncolored margarine
Authors: Luckmann Frederick H. , Melnick Daniel , Vahlteich Hans W. 
Published: June 2007

SummaryA simple and precise spectrophotometric procedure has been described for the control of vitamin A fortification of margarine made in the plant. This method involves readings taken at 328 mμ of the whole margarine oil dissolved in cyclohexane. The spectrophotometer was set at 100% transmission with the corresponding unfortified oil at the same concentration in cyclohexane. Physico‐chemical and biological assay data have been presented demonstrating that the spectrophotometric method is the most reliable procedure for assaying margarine for vitamin A following fortification with quality vitamin A concentrates. It is far more precise than the biological assay method and equally as specific for vitamin A when the fortifying concentrates used satisfy the requirements set forth in the preceding paper (2).The colorimetric procedure, involving the reaction of vitamin A in the unsaponifiable extract of margarine with antimony trichloride, tends to overestimate on the average by about 600 USP units per pound the true vitamin A content of the margarine. However it is not at all unusual for the overestimates to exceed 1,000 USP units. The colorimetric method is useful as a screening test on open‐market samples for estimating maximal vitamin A potencies and as a check on the reliability of the unfortified oil blanks used in the spectrophotometric assay. Reasons were given for the belief that some conversion of vitamin A to the biologically‐inactive anhydro vitamin A occurs in margarine and that the presence of this derivative is responsible in large part for the discrepancy between colorimetric and spectrophotometric estimates.
Iodine number determinations by dead‐stop titrimetry
Authors: Duke J. A. , Maselli J. A. 
Published: June 2007

SummaryThe amperometric (dead‐stop) method has been applied to iodine value determinations of fatty acids and oils. The values obtained agree with those arrived at by the starch end‐point method. The use of this simple instrument appears to give however more accurate results since the endpoint is determined by the extrapolation of the linear response of the galvanometer with small increments of added thiosulfate to a zero galyanometer reading which corresponds to a zero iodine concentration. The fluctuations of the galvanometer needle give visible evidence of the approach of the endpoint, thereby facilitating the titration.
Dilatometric studies of pure triglycerides and mixtures
Authors: Craig B. M. , Lundberg W. O. , Geddes W. F. 
Published: June 2007

SummaryThe melting dilations and the coefficients of expansion of the solid and liquid states have been reported for five symmetrical mixed triglycerides and three simple triglyceride . The melting dilations were found to decrease with increasing proportions of oleic acid in the triglyceride molecule. In some simple mixtures the melting dilations of the several phases were found to occur discretely, but in the more complex systems there was an extension and overlapping of the melting ranges. In the mixtures of triolein with more saturated triglycerides, the melting point of triolein was found to be generally unaffected, but the melting points of the more saturated glycerides were lowered by the presence of triolein. Calculations of the solid‐to‐liquid ratios from dilatometric data were found to be impossible in the more complex mixtures due to wide variations in the melting dilations of the several phases and to the overlapping of their melting ranges. Approximate calculations of solid‐to‐liquid ratios in simple systems in which melting dilations occur discretely can be accomplished if the melting dilations of the individual triglycerides are known.
Dilatometric investigations of fats. VI. Melting dilation as a function of chain length in fatty acids and their glyceryl esters
Authors: Singleton W. S. , Gros Audrey T. 
Published: June 2007

SummaryMelting dilations have been determined for the even‐numbered, saturatedn‐fatty acids in the series lauric through stearic, and some of their glyceryl esters. These data have been correlated with data obtained previously to determine the relationship between melting dilation and the effective chain length of these compounds.The melting dilations of the mono‐, di‐, and triglyceryl esters of a fatty acid were found to be proportional to the acid residue content of each compound. The melting dilation of a monoglyceride was one‐half that of the diglyceride and one‐third that of the triglyceride of the same fatty acid.The increment of melting dilation of the fatty acids and glyceryl esters increased regularly with each addition of two methylene groups, with the end group components exerting a contant effect on the volume change.Equations were developed for calculating the melting dilation of then‐fatty acids and their glycerides as a function of chain length of the fatty acid radical.The melting dilations of those compounds which are unsaturated, or have less than 10 carbon atoms, cannot be calculated by these equations.
Biochemical studies on vitamin A. X. A nutritional investigation of synthetic vitamin A in margarine
Authors: Ames Stanley R. , Ludwig Marion I. , Swanson William J. , Harris Philip L. 
Published: June 2007

SummaryThe growth, reproduction, and lactation of three generations of albino rats fed diets containing 7.5% of margarine oil fortified with synthetic vitamin A palmitate to contain 1,850,000 units of vitamin A per pound of fat (1,500,000 units per pound of margarine) was investigated. This level of supplementation gave normal responses comparable to those shown by animals fed regular margarine oil (18,500 units of natural vitamin A per pound of fat or 15,000 units per pound of margarine).
Thermal properties of fats and oils. VIII. Specific heats, heats of fusion, and entropy of alpha and beta tung oils
Authors: Ward T. L. , Singleton W. S. , Planck R. W. 
Published: June 2007

SummaryBeta tung oil belongs to that group of substances which are capable of existing in more than one crystalline form, each of which has a distinet melting point. Three different melting points of the beta tung oil were observed, each dependent upon the rate of cooling. Forms I, II, and III have been used to distinguish beta tung oil melting at 52.8°, 44°, and 28° C., respectively.Equations were developed to express in cals./g./°C. the specific heats of the stable forms of tung oil. Alpha tung oil Solid state (−184° to −43°C.)Cp=0.404+0.001t Liquid state (9° to 80°C.)Cp=0.463+0.0011t Beta tung oil Solid state (−178° to 27°C.)Cp=0.390+0.0013t Liquid state (67° to 87° C.)Cp=0.489+0.00016t The specific heat of beta tung oil was found to be higher when the sample was rapidly cooled than when it was slowly cooled or tempered.The heat of fusion of the beta form of tung oil was caleulated to be 16.12 cals./g., and for the alpha form to be 21.02 cals./g. Entropies at 298.16°K. were 231.04 and 252.15 entropy units for the two forms of these oils, respectively.The liquid glycerides present at any temperature in the melting range were estimated from the data for the heat contents of the oils. The rate of liquidphase formation at constant heat input of both alpha and beta tung oils, unlike that of cottonseed and peanut oils, increased sharply during the final 10° of the interval owing to the greater homogeneity of the glycerides of the former.
The deposition of lime soap on fabrics during washing
Authors: Knowles D. C. , Berch Julian , Schwartz Anthony M. 
Published: June 2007

SummaryA method is described for the direct volumetric estimation of lime soap on fabrics. Experimental evidence is presented to demonstrate the conditions under which lime soap may become firmly attached to the fabric. The effects of two anionic surfactant additives, oleyl methyl tauride and alkyl benzene sulfonate, in preventing firm lime soap deposition have been described.