bluuebunny/crossref_metadata_2025_split huggingface dataset:
Nonbuilt heavy duty liquids: Detergency and formulating parameters
Authors: McGuire S. E. , Matson T. P. 
Published: January 2007

AbstractThe detergency of nonbuilt heavy duty liquids containing linear alkylate sulfonate and/or linear alcohol ethoxylate nonionic active is discussed. Single cycle detergency on a broad range of linear alkylate sulfonate‐nonionic compositions was evaluated on cloths soiled in the laboratory with a mixture of synthetic sebum and dust and a commercially available soiled cloth, ACH #120A. The effects of multiple cycle wash testing also were covered. Formulating parameters to produce usable nonbuilt heavy duty liquids are discussed. The nonionic of choice for maximum detergency in nonbuilt heavy duty liquids should be derived from ca. a 14 carbon chain length alcohol with ca. 70% ethylene oxide. For optimum solubility, linear alkylate sulfonate should be the sodium salt derived from a linear alkylbenzene of ca. 235–240 mol wt, a product like that currently used in light duty liquids. The presence of linear alkylate sulfonate in nonbuilt heavy duty liquids helped reduce product clear point. Nonionics were found to give the best performance on cotton cloth. Linear alkylate sulfonates were most effective on synthetics. Multiple cycle testing with Spangler soil on nonbuilt heavy duty liquids was shown to be unnecessary. Mixed active systems gave the best overall product on the basis of performance and physical properties.
Effects of feeding formaldehyde treated, full fat soybean flours on milk fat polyunsaturated fatty acids
Authors: Bitman J. , Wrenn T. R. , Wood D. L. , Mustakas G. C. , Baker E. C. , Wolf W. J. 
Published: January 2007

AbstractRaw, commercial, and extrusion cooked full fat soy flours were treated with formaldehyde and then fed to dairy cows. This treatment protected the polyunsaturated fats of the soy from hydrogenation by microbial action in the cow’s rumen. With all of these materials, higher than usual amounts of polyunsaturated fats were incorporated into the milk. In a screening test limited to one cow, an advantage as measured by milk yield, fat yield, protein, solids‐not‐fat, and increased milk fat C18:2 was seen for the formaldehyde treated, full fat soy flour. The percentage of linoleic acid more than doubled in the milk fat of cows receiving the protected products. Only very slight quantities of formaldehyde (0.1–0.2 ppm) were found in the milk. The efficiency of transfer of the C18:2 from the feed to milk was ca. 37%. This represented a marked improvement over previous trials in which we fed expensive safflower oil‐casein‐formaldehyde supplements.
Gas density balance versus flame ionization detector
Authors: van der Plank P. 
Published: January 2007

AbstractComments are made on a paper by Lanser, et al., comparing the flame ionization detector with the gas density balance for quantitative gas liquid chromatography (GLC) analysis of a mixture of aldehydes and aldehydic esters. The suggestion that a gas density balance should be preferred to a flame ionization detector, according to our experience, is not very convincing and requires more supporting evidence.
Behavior of chlorophyll derivatives in canola oil processing
Authors: Suzuki Kiyoji , Nishioka Akira 
Published: January 2007

AbstractChlorophyll derivatives in canola oil were analyzed quantitatively by reversed‐phase high‐performance liquid chromatography without any pretreatment. The main components were pheophytin (pheo) a and b and pyropheophytin (pyro) a and b. The factors affecting the types and concentration of chlorophyll derivatives in oil have been investigated during seed preparation, expelling, extraction, degumming and alkali‐refining processes. Bleaching tests of alkali‐refined canola oil with activated earth indicated the adsorption of each derivative to decrease in the following order: pheo a > pyro a >> pheo b > pyro b. In bleaching with activated carbon, however, the following order was observed: pyro b > pheo b > pheo a > pyro a.
Effect of temperature on linolenic acid loss and 18:3 Δ9‐cis, Δ12‐cis, Δ15‐trans formation in soybean oil
Authors: O’Keefe Sean F. , Wiley V. A. , Wright D. 
Published: January 2007

AbstractOil was extracted from soybeans, degummed, alkalirefined and bleached. The oil was heated at 160, 180, 200, 220 and 240°C for up to 156 h. Fatty acid methyl esters were prepared by boron trifluoride‐catalyzed transesterification. Gas‐liquid chromatography with a cyanopropyl CPSil88 column was used to separate and quantitate fatty acid methyl esters. Fatty acids were identified by comparison of retention times with standards and were calculated as area % and mg/g oil based on 17:0 internal standard. The rates of 18:3ω3 loss and 18:3 Δ9‐cis, Δ12‐cis, Δ15‐trans (18:3c,c,t) formation were determined, and the activation energies were calculated from Arrhenius plots. Freshly prepared soy oil had 10.1% 18:3ω3 and no detectable 18:3c,c,t. Loss of 18:3ω3 followed apparent first‐order kinetics. The first‐order rate constants ranged from .0018±.00014 min−1 at 160°C to .083±.0033 min−1 at 240°C. The formation of 18:3c,c,t did not follow simple kinetics, and initial rates were estimated. The initial rates (mg per g oil per h) of 18:3c,c,t formation ranged from 0.0031±0.0006 at 160°C to 2.4±.24 at 240°C. The Arrhenius activation energy for 18:3ω3 loss was 82.1±7.2 kJ mol−1. The apparent Arrhenius activation energy for 18:3c,c,t formation was 146.0±13.0 kJ mol−1. The results indicate that small differences in heating temperature can have a profound affect on 18:3c,c,t formation. Selection of appropriate deodorization conditions could limit the amount of 18:3c,c,t produced.
Heterocyclic compounds derived from aliphatic amines
Authors: Foglia T. A. , Maerker G. 
Published: January 2007

AbstractThe photolytic rearrangement of N‐chloroamines derived from secondary fatty amines, such as N‐methyloctadecylamine, has been investigated. The intermediate δ‐ or ε‐chloroamines, or both, were not isolated from the reaction medium but were converted directly to their corresponding N‐methyl‐2‐alkylpyrrolidine or piperidine analogs, or both, by treatment with alkali. The synthetic utility of this reaction has been extended to include the two functionally substituted secondary amines, N,N‐dimethylazelaylamine and methyl 11‐methylaminoundecanoate. The yields of isolated pure products are in the range of 50–80%.
The thermal alkylation of phenol with olefins
Authors: Anderson R. G. , Sharman S. H. 
Published: January 2007

AbstractLinear alkylphenols from α‐olefins can be made by reaction at 260–425 C without added catalyst. By proper choice of conditions, up to 95% monoalkylphenol having the phenol moiety attached at the 1‐and 2‐carbon of the side chain (primarilyortho orientation) can be obtained.
Changes in oil‐type sunflowerseed stored at 20 C at three moisture levels
Authors: Robertson J. A. , Roberts R. G. , Chapman G. W. 
Published: January 2007

AbstractOil‐type hybrid sunflowerseed held at 63%, 83% and 93% relative humidities (RH) at 20 C attained equilibrium moisture contents (mc) of 6.7 ± 0.1%, 9.8 ± 0.1% and 13.4 ± 0.3%, respectively, and were stored under these conditions for up to 60 weeks (wk). Germinability was inversely related to both storage duration and RH. Initially, the seed contained only field fungi (mainlyAlternaria spp. andPhoma macdonaldii) and 0.5% free fatty acids (FFA). At 6.7% mc, the amount ofAlternaria spp. andP. macdonaldii isolated declined slowly with time, storage fungi did not invade the seed, and FFA in extracted oil did not change significantly during 60 wk storage. No significant correlation was found between FFA, germination, mold count (cfu/g) or fungi recovered. At 9.8% mc, field fungi declined more rapidly than at 6.7% mc, storage fungi (mainlyEurotium rubrum andE. repens) were isolated from the seed after 4 wk, and FFA increased to 2.5% after 40 wk. FFA content was negatively correlated with germination (r=−0.91) and withAlternaria alternata (r=−0.90) but was positively correlated withE. rubrum (r=0.78). At 13.4% mc, field fungi vanished and storage fungi invaded the seed more rapidly than at 9.8% mc, and FFA increased to 6.3% after 24 wk storage. FFA content was positively correlated with storage fungi such asAspergillus versicolor (r=0.74) and negatively correlated with germination (r=−0.88) andA. alternata (r=−0.82). After 14 wk storage the fungus recovered most frequently wasA. versicolor, followed byEurotium rubrum, E. repens, A. alternata, E. amstelodami, Penicillium spp. andMalbranchea sulphurea.
Rapid separation of free sterols by reversed‐phase high performance liquid chromatography
Authors: Holen Børge 
Published: January 2007

AbstractThe separation of eight common, structurally closely related sterols on C8 and C18 reversed‐phase columns with UV‐detection at 206 nm is described. Good separation was obtained in less than 18 min on the C18 column using methanol‐water as mobile phase and a column temperature of 30 C. Except for brassicasterol and cholesterol, the sterols also were readily separated on the C8 column. Applications of the method on sterols from natural sources are described.
Alkaline cortaminant materials in used frying oils: A new quick test
Authors: Blumenthal M. M. , Stockler J. R. , Summers P. J. 
Published: January 2007

AbstractThe AOCS recommended practice Cc 17–79 measures titratable alkalinity (soaps) at the low parts per million level in fresh, alkalirefined vegetable oils. This method indicated that titratable alkalinity is present at levels equivalent to many parts per million of “soap” in used frying oils. A colorimetric quick test was developed to show the presence and semi‐quantitative concentration of alkaline contaminant materials (ACM), such as soap, in two types of fresh and used frying oils. The quick test works with fresh and used vegetable and animal/vegetable oil blends where it is not possible to use Cc 17–79.
Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects
Authors: Endo Yasushi , Usuki Richiro , Kaneda Takashi 
Published: January 2007

AbstractThe effects of chlorophyll and pheophytin on the autoxidation of oils in the dark were investigated by oven tests. The results indicated that both chlorophyll and pheophytin show antioxidant activity when methyl linoleate is used as substrate. Furthermore, chlorophyll retarded the oxidative deterioration of triglycerides in rapeseed and soybean oils at 30 C. Among the four chlorophyll derivatives (chlorophylls a and b and pheophytins a and b), chlorophyll a showed the strongest antioxidant activity. The antioxidant effects of chlorophyll and pheophytin depended on the storage temperature and the kinds of oil used as substrate.
Interactions between linear alkylbenzene sulfonates and water hardness ions. I. Effect of calcium ion on surfactant solubility and implications for detergency performance
Authors: Matheson K. Lee , Cox Michael F. , Smith Dewey L. 
Published: January 2007

AbstractThis paper examines the interactions of linear alkylbenzene sulfonate (LAS) surfactants with calcium ions. Calcium sulfonate precipitation boundary diagrams are given which provide a convenient way to study these interactions over a wide range of surfactant and hardness ion levels. Some implications of these interactions for detergency performance are discussed.
Rheological characteristics of a detergent slurry containing pentasodium triphosphate
Authors: Guerrero A. F. , Rodríguez Patino J. M. , Albea L. , Flores V. , Gallegos C. 
Published: January 2007

AbstractThe purposes of the present work are to analyze the rheological characteristics of a detergent slurry containing pentasodium triphosphate (TPP) and to study the influence that some factors exert on the rheological consistency of this slurry. Experimental results were achieved using a Brabender Plastograph and have been analyzed according to approximate methods to convert torque‐rheometer data into fundamental rheological units.From the experimental results it can be inferred that: (i) The systems studied exhibit plastic rheological behavior at steady shear and a progressive decrease in consistency by increasing shear rate; (ii) an increase in the yield value and apparent viscosity of the slurry are produced by increasing the concentration of nonaqueous substances or the phase I/phase II TPP ratio; and by decreasing the temperature or the hydrotrope content; (iii) the effect that temperature and concentration exert on the rheological consistency of the slurry may be quantified according to the usual equations found in the references.
Noncarotenoid hydrocarbons in palm oil and palm fatty acid distillate
Authors: Goh S. H. , Gee P. T. 
Published: January 2007

AbstractColumn chromatographic and gas chromatographic‐mass spectroscopic (GCMS) analyses for minor and trace noncarotenoid hydrocarbons of crude palm oil and palm fatty acid distillate revealed the presence of a wide range of n‐alkanes (C12H26to C36H74) and n‐alkenes in addition to the major component, squalene. Hydrocarbon components concentrated in palm fatty acid distillate where squalene was dominant, but degradation products such as alkenes (from fatty acids or glycerides), aromatic hydrocarbons (from carotenes) and diterpene hydrocarbons (from tocotrienols) were detected in significant quantities, superseding the naturally occurring n‐alkanes. Mechanisms proposed suggest that degradation of the valuable vitamin E or tocotrienols needs to be minimized in physical refining.
Effect of food emulsifiers on polymorphic transitions of cocoa butter
Authors: Garti Nissim , Schlichter Judith , Sarig Sara 
Published: January 2007

AbstractThe polymorphic behavior of cocoa butter in the presence of several food emulsifiers serving as crystal structure modifiers was investigated. Emphasis was placed on transitions among the relatively stable forms IV, V and VI, which are significant for a confectionery industry.As known from industry work, within the series of sorbitan esters and ethoxylated sorbitan esters, the solid emulsifiers were the most efficient in retarding transition of V form into VI modification. Blends of sorbitan monostearate (Span 60), ethoxylated sorbitan monostearate (Tween 60) and Span 60‐Tween 65 used in the present study were particularly effective. Surprisingly, it was found that some combinations of emulsifiers accelerate the transition of form IV into form V. Transition of form V into form VI occurs via the solid state, and other transitions are known to take place via the liquid phase. Emulsifier was found to increase liquid fraction of the fat prior to its transition. Mechanistic considerations concerning these transitions are suggested.
Adulterated butterfat: Fatty acid composition of triglycerides and 2‐monoglycerides
Authors: Soliman Mervat A. , Younes N. A. 
Published: January 2007

AbstractBeef tallow and cottonseed oil were mixed with a pure butterfat in the ratios of 2%, 4% and 6% to obtain admixtures of beef tallow with butterfat and cottonseed oil with butterfat. The hydrolysis of individual triglycerides was carried out using the lipase to obtain 2‐monoglycerides. The results indicated that butterfat had a higher percentage of C14:0 and C16:0 acids than found in the triglycerides and 2‐monoglycerides of beef tallow and cottonseed oil.Beef tallow contained a higher proportion of C18:0 and C18:1 acids than butterfat and cottonseed oil triglycerides or 2‐monoglycerides. Cottonseed oil had a higher percentage of C18:2 acid located in triglyceride or 2‐monoglyceride than found in butterfat or beef tallow triglycerides and 2‐monoglycerides.The analysis of the samples of butterfat containing 2%, 4% and 6% beef tallow revealed that the addition of beef tallow to butterfat affected the fatty acid composition of butterfat triglycerides and 2‐monoglycerides with C18:0 and C18:1 acids; the effect was increased with increasing percentages of beef tallow.The addition of cottonseed oil to butterfat in the ratios of 2%, 4% and 6% affected the fatty acid composition of butterfat triglycerides and 2‐monoglycerides. It was found that both C18:1 and C18:2 increased as the added cottonseed oil percentages increased.
Retardation of rancidity in deep‐fried instant noodles (ramyon)
Authors: Rho K. L. , Seib P. A. , Chung O. K. , Chung D. S. 
Published: January 2007

AbstractThe storage stability of instant fried noodles (ramyon) was determined by accelerated aging at 63 C with organoleptic evaluation of the onset of rancidity. Three methods of extending the shelf‐life of ramyon were examined: (a) addition of 200 ppm antioxidant, butylated hydroxyanisole (BHA), t‐butylhydroquinone (TBHQ), or a polymeric antioxidant (Poly‐A) to the frying (palm) oil; (b) coating the inner surface of the polyethylene package with TBHQ equivalent to 200, 500 and 1000 ppm based on the oil in the ramyon; and (c) addition of a mixture of 200 ppm TBHQ and 200 or 500 ppm disodium ethylene‐diaminetetraacetate (EDTA) to the frying oil. When the antioxidants were added to the oil, BHA and Poly‐A approximately doubled while TBHQ tripled the shelf‐life of ramyon. The mixture of TBHQ (200 ppm) and disodium EDTA (500 ppm) in the frying oil quintupled the shelf‐life. The inner surface application of TBHQ (200 ppm) extended shelf‐life twice that of an equal amount of TBHQ in the frying oil. Rancid off‐flavors developed slowest in noodles with aw 0.3. Hexanal concentration in ramyon was a good indicator of the development of oxidative rancidity. Organoleptic evaluation showed the flavor of ramyon was objectionable when hexanal concentration reached 3.5 ppm based on the weight of ramyon (as is). The relative effectiveness of antioxidants in preventing off‐flavor in ramyon could be determined from the hexanal concentration in stored ramyon.
Low‐calorie triglyceride synthesis by lipase‐catalyzed esterification of monoglycerides
Authors: McNeill G. P. , Sonnet P. E. 
Published: January 2007

AbstractMonoglycerides of erucic acid (C22:1, Δ13), prepared by conventional methods, were reacted with caprylic acid (octanoic acid, C8.0) by using lipases as catalysts with the intention of synthesizing a triglyceride that contains two molecules of caprylic acid and one molecule of erucic acid (caprucin). The reaction was carried out by mixing lipase powder, a small quantity of water, and the reactants in a temperature‐controlled stirred batch reactor. Organic solvents or emulsifying agents were not required. When the nonspecific lipase fromPseudomonas cepacia was used, a yield of approximately 37% caprucin was obtained, together with a complex mixture of di‐ and triglycerides that resulted from the random transesterification of the erucic acid. The fatty acid‐specific lipase fromGeotrichum candidum promoted minimal transesterification of erucic acid and resulted in a yield of 75% caprucin and approximately 10% interesterification products. Lipase fromCandida rugosa exhibited a similar, although less pronounced, specificity to that fromG. candidum and promoted more transesterification of erucic acid. Optimum conditions forG. candidum lipase were at 50°C and an initial water content of 5.5%. After the reaction, erucic acid was converted to behenic acid by hydrogenation, thereby converting caprucin into caprenin, a commercially available low‐calorie triglyceride.
Invert emulsion as a medium for fungal lipase activity
Authors: Mozaffar Zahid , Weete John D. 
Published: January 2007

AbstractAn extracellular lipase from the fungusPythium ultimum was active in an invert [water‐in‐oil] emulsion consisting of 4% water emulsified into edible oils with taurocholic acid as the surfactant. The pH range for optimum lipolytic activity was 7.5–8.5, and the optimum temperature for activity was 45°C. Specific activity of the purified lipase was 919.5 µmol/min/mg protein in the invert emulsion. Water content of the invert emulsion influenced activity of the lipase differently, depending on the substrate. The rate of olive oil hydrolysis with thePythium lipase decreased with time, possibly due to inactivation of the enzyme and inhibition by free fatty acid products of the reaction. Total hydrolysis of olive oil by thePythium lipase was compared with that by lipases fromCandida rugosa andRhizopus arrhizus in the invert emulsion. Hydrolysis essentially ceased within 24 h or less for the lipases from each source. However, the addition of aqueous solution at 8 h from the beginning of incubation stimulated hydrolysis byC. rugosa andR. arrhizus lipases by 1.8‐fold and 2.5‐fold, respectively, but not by theP. ultimum lipase, over corresponding controls after 48 h.
Factors affecting the acyltransfer activity of the lipase fromCandida parapsilosis in aqueous media
Authors: Briand Delphine , Dubreucq Eric , Galzy Pierre 
Published: January 2007

AbstractThis study describes the influence of various factors on the hydrolysis and alcoholysis activities of the lipase fromCandida parapsilosis (Ashford), Langeron and Talice in aqueous media. Optimal activities were obtained at 45°C and pH 6–6.5. The influence of the nature of the substrate on the temperature activity profiles was observed. Total or partial recovery of the activities was obtained when methanol was added to the enzyme extract after thermal denaturation. A tyrosin residue appeared to be necessary for lipase function. Magnesium was a required metal cofactor. These activities were optimal in the presence of high amounts of water (water activity >0.9).
Transesterification of soy lecithin by lipase and phospholipase
Authors: Aura Anna‐Marja , Forssell Pirkko , Mustranta Annikka , Poutanen Kaisa 
Published: January 2007

AbstractSoy lecithin was modified by enzymatic transesterification in a solvent‐free system. 1,3‐SpecificRhizomucor miehei lipase was found to be efficient in the transesterification with lauric acid and oleic acid, where oleic acid was more incorporated into soy lecithin. Phospholipase A2 incorporated lauric acid hardly at all, but it hydrolyzed lecithin efficiently. The mixture of lipase and phospholipase A2 (1:1, w/w) incorporated lauric acid to the same extent as did 1,3‐specific lipase alone at the same total enzyme concentration. The main fatty acids replaced were palmitic and linoleic acids by 1,3‐specific lipase and its mixture with phospholipase A2, and linoleic and linolenic acids by phospholipase A2 alone, suggesting an improved oxidative stability of the resulting product. Hydrolysis could not be prevented, but it could be regulated by incubation time and by enzyme dosage. The minimal water content for significant incorporation of lauric acid into lecithin was below 0.5% of the weight of the reaction mixture.
α‐Tocopherol prooxidant effect and malondialdehyde production
Authors: Husain S. Rafat , Cillard J. , Cillard P. 
Published: January 2007

Abstractα‐Tocopherol at high concentration (1.25×10−4M) exhibited a prooxidant effect during autoxidation of linolenic and arachidonic acids. This prooxidant activity involved a significant increase of the conjugated diene level, especially with linolenic acid. High performance liquid chromatographic evaluation of malondialdehyde, a by‐product of the hydroperoxides of polyunsaturated fatty acids, showed that malondialdehyde was not increased during prooxidant effect ofα‐tocopherol. Thus, malondialdehyde does not seem to be a good indicator for the manifestation of the prooxidant activity ofα‐tocopherol.