bluuebunny/crossref_metadata_2025_split huggingface dataset:
A new technique for the isolation of flavor components from fats and oils
Authors: Chang S. S. 
Published: May 2007

AbstractA new continuous process for the isolation of flavor compounds from fats and oils has been developed. This new technique involves 1) countercurrent contact of the oil with steam in a 30 plate Oldershaw column, 2) condensation of the steam carrying the flavor compounds in a trap cooled with liquid nitrogen, 3) continuous liquid‐liquid extraction of the condensate with a small amount of ethyl ether, and 4) removal of the solvent with a 6 plate Oldershaw column. In this process the oil is heated to 80ŶC. for only 12 min. The peroxide number of a reverted soybean oil only decreased from 4.1 to 3.4 meq./kg. by this treatment.Flavor compounds isolated from an oil by this new technique are characteristic of the oil. Very little decomposition occurs during the isolation process and therefore the flavor compounds isolated represent truly the flavor orginally present in the oil. Flavor compounds isolated from a reverted‐but‐not‐rancid soybean oil when added to a bland coconut oil at a concentration of less than 10 ppm make it taste exactly like a reverted soybean oil.
Dilatometric properties of some glycerides of confectionery fats
Authors: Landmann W. , Lovegren N. V. , Feuge R. O. 
Published: May 2007

AbstractTwo triglycerides, 1‐oleodisterain and 2‐palmito‐oleostearin, which are components of some confectionery fats, were synthesized and their melting behavior and dilatometric properties were determined. Expansivities and melting dilations of the various polymorphic forms were measured.1‐Oleodisterain was found to have two melting points, 30.3 and 42.1ŶC., while 2‐palmito‐oleostearin was found to have melting points at 24, 37, and 40.5ŶC. The rate of transformation of the thermodynamically unstable polymorphs at temperatures below their melting points were much more rapid than those for the corresponding 2‐oleo isomers previously reported.Mixtures of 2‐oleopalmitostearin with 2‐palmito‐oleostearin and 1‐oleodistearin with 2‐oleodistearin were examined dilatometrically. In each of these mixtures the components apparently do not temper at the same rate to similar polymorphic forms and thus there is some degree of incompatibility even though in each of these mixtures the components are positional isomers. The properties of the intermediate melting mixtures are dependent on the method of tempering.
Further studies on the pancreatic hydrolysis of some natural fats
Authors: Coleman M. H. 
Published: May 2007

AbstractA series of animal and vegetable fats has been subjected to hydrolysis with pancreatic lipase. From the results obtained, the triglyceride compositions of the original fats have been calculated by the method previously proposed by Coleman and Fulton.These compositions show substantial agreement with those obtained by other methods. Similarities and differences between fats are shown to be reflections of similarities and differences in glyceride composition. The middle position of the triglycerides has been shown to be largely occupied by unsaturated acids in the case of shea, illipȳ, and cocoa butters; and by palmitic acid in the case of lard. From a study of the glyceride compositions of a series of lards, of differing fatty acid content, it is suggested that the glyceride composition of a lard may be predicted from a knowledge of its fatty acid content, alone.It is concluded that the hydrolysis procedure, and the method of interpreting the results proposed, together provide a simple and rapid method for the analysis of natural fats.
A method for determining the carbonyl value in thermally oxidized fats
Authors: Bhalerao V. R. , Endres J. G. , Kummerow F. A. 
Published: May 2007

AbstractA simple method for the determination of the carbonyl value of thermally oxidized fats, using hydroxylamine hydrochloride, is described. Normal octyl alcohol containing pyridine was used as a solvent, and the reaction was allowed to proceed at room temperature for 24 hrs. The titrations were carried out with the aid of a pH meter. The method was standardized against aliphatic aldehydes and ketones. The results of analyses showed that the different pure compounds reacted to an extent of 98% or better at room temperature.The method has been successfully applied for the determination of the carbonyl value of thermally oxidized fats. n‐Valeric acid and the fatty acids with higher molecular weight were not found to interfere in the determination of the carbonyl value by the present method.
Some proposals toward a new system of oral nomenclature for long‐chain fatty acids
Authors: Morris L. J. 
Published: May 2007

AbstractProposals toward a new system of oral nomenclature for long‐chain fatty acids and their derivatives are presented. The nomenclature suggested is, in general, merely a simplification of classical Geneva nomenelature, and it is hoped that its acceptance and utilization will result in a reduction in the use of meaningless, trivial names in oral presentation.
The aromatization of linoleic acid with palladium catalyst
Authors: Floyd Don E. , Paschke R. F. , Wheeler D. H. , Baldwin W. S. 
Published: May 2007

SummaryHydrogen transfer catalysts are known to promote the elaidinization and conjugation of unsaturated fatty acid derivatives. More extensive reactions were indicated when palladium was tried as a polymerization catalyst. A subsequent study showed that methyl linoleate could be readily cyclized and aromatized in the presence of palladium.Methyl linoleate was heated in an evacuated ampule for 6 hrs. at 270°C. with 5% of a 10% palladium on charcoal. The iodine value was lowered to 43.9 and the apparent linoleate content to less than 2%. The products were separated by urea segregation and distillation. They consisted of approximately 7% polymer, 18% methyl stearate, 40% monoolefins, and 30% of a methyl ester of an aromatic fatty acid (handling loss 5%). The aromatic material was readily oxidized to orthophthalic acid.The mechanism by which aromatics, mono‐olefins, and saturates are produced through cyclization and hydrogen transfer is not known, but possible routes are suggested.
Seed germination as an index of potential free fatty acid content of sesame oil
Authors: Kinman Murray L. , Ibert Edward R. 
Published: May 2007

SummaryDamage to sesame seed by mechanical threshing equipment resulted in loss of seed viability immediately. FFA content of oil in damaged seed increased gradually after harvest. High correlation coefficients were obtained between viability immediately following harvest and free fatty acid content of oil in sesame seed at various dates after harvest. The results of the analyses of the data indicate that viability of the seed at harvest may be of value in estimating the free fatty acid content of oil for various storage periods.
Cold Stage for X‐ray diffractometer studies of lower‐melting polymorphs of triglycerides
Authors: Gray M. S. , Lovegren N. V. , Mitcham D. 
Published: May 2007

AbstractFabrication of an inexpensive cold stage attachment for an X‐ray diffraction unit that gives satisfactory results to −21 C is described. X‐ray diffraction data for several lower‐melting polymorphs of cocoa butter are included.
The acetolysis of glycerides. I. Preliminary investigation and approximate kinetics
Authors: Meade Edwin M. , Walder Dilys M. 
Published: May 2007

AbstractBelow 120ŶC., direct acidolysis of fats by acetic acid is vanishingly slow, the observed reaction being a slow hydrolytic fat splitting to partial glycerides followed by a rapid acetylation. Water is an essential reactant, and strong acid catalysis of the reaction is effective only in its presence. The reaction is unimolecular with respect to the acid catalyst, and probably also to the ester linkages, but molecularity falls below unity with respect to water, which has strong effects on acid strengths in an acetic acid medium. The reaction velocity has a temperature coefficient of 1.6 per 10ŶC. over the range 77舑118ŶC.Using a three‐fold weight of 98% acetic acid, 1% of catalyst, and 12舑24 hours' reaction at 100舑118ŶC., fat splits of around 90% can be attained.
The acetolysis of glycerides. II. The production of fatty acids and triacetin
Authors: Meade Edwin M. , Walder Dilys M. 
Published: May 2007

AbstractTriacetin can be made by the acetolysis of hardened tallow in consistent yields of 70% of theory (18% w/w on fat) accompanied by an 80% yield of good purity saturated fatty acids, and some 10% of a fraction of high diacetoglyceride content. The yields of both triacetin and fatty acids can be materially increased by recycling of the diacetoglycerides and the still bottoms. Tallow gives similar yields of triacetin and fatty acids, but the acetoxystearic acid by‐product interferes with the separation of the diacetoglyceride fraction.
Nutritive value of methyl linoleate and its thermal decomposition products
Authors: Bottino Nestor Rodolfo 
Published: May 2007

AbstractMethyl linoleate was heated for 10 hrs. at 300ŶC, in the absence of air and fractionated by alembic distillation and urea adduct‐formation.Intestinal absorptions of the urea adduct‐forming monomeric nonadduct‐forming monomeric, and dimeric fractions were determined. It was found that dimers were half as well absorbed as the monomers.When fed to rats, dimers were better accepted and exhibited some toxicity symptoms different from the non‐adduct‐forming monomers. The dimers caused diarrhea, irritability, and loss of hair during the early period of administration. The nonadduct‐forming monomers were lethal and produced an increase in liver weight. Both fractions depressed growth.
Application of infrared spectroscopy to the analysis of primary fatty amide mixtures
Authors: Link W. E. , Buswell K. M. 
Published: May 2007

AbstractThe composition of fatty amide mixtures, containing mostly simple primary amides, has been studied by means of an infrared method utilizing the Amide I carbonyl absorption band. In dilute chloroform solution the amides, CH3(CH2)nCONH2, absorb consistently at about 5.95 ॖ and do not display apparent association or enolization. The concentration of unsubstituted amides has been quantitatively related to the intensity of the Amide I band throughout the range from 1 to 100%. With the scale expansion the sensitivity of the method may be extended to 0.03% without difficulty.The influence of certain impurities on the intensity of the Amide I band is discussed. Carbonyl absorption from fatty acids, ketones, and esters constitutes an interference.N‐monosubstituted amides also contribute to the absorption observed at 5.95 ॖ, but their presence is indicated by additional absorption at about 6.60 ॖ.The determination of small amounts of amides in amines may be accomplished by measuring the total Amide I absorption of a sample dissolved in tetrachloroethylene and relating this absorption to that of known mixtures run under identical conditions.
Rubber swell as a function of fatty acid ester chain length
Authors: Eisner A. , Koos R. E. , Bilyk A. , Parker W. E. , Maerker G. 
Published: May 2007

AbstractA study was made of the relationship between the structure of some fatty acid esters of varying chain length and their swelling effect on standard nitrile rubber samples. The esters evaluated were: methyl esters of caprylic, capric, lauric, myristic, palmitic and isostearic acids;n‐butyl, isobutyl,n‐octyl, octadecyl, “tallow” and 2,2‐dimethyl‐1,3‐propanediol esters of lauric acid and tetradecyl acetate. Federal test methods for aircraft turbine lubricants were used for the evaluations. In the esters the swelling was higher with type L rubber than with type H. The lower the equivalent weight of the ester, the higher the swell with both types of rubber. Branching in the alcohol moiety lowered the swell. Deswelling (desorption) in air of the swelled samples was also investigated. Methyl myristate, methyl palmitate and the long chain laurate esters meet MIL‐L‐23699 military specifications for type H rubbers. In type L rubbers the swelling is too high to meet specifications.
Performance of alpha olefin sulfonates derived from ziegler olefins in light duty liquid detergents
Authors: DeWitt William J. 
Published: May 2007

AbstractSingle carbon number olefins derived from Ziegler technology were sulfonated in a continuous fallingfilm SO3 reactor. The resulting alpha olefin sulfonate (AOS) was evaluated in a dishwashing test at several water hardnesses. Statistical analysis of the data led to the selection of compositions suitable for hand dishwash applications. AOS, prepared by sulfonating a blend of C14 and C16 olefins, was evaluated for hand dishwashing efficiency in a ternary mixture consisting of AOS, an alcohol ether sulfate and monoethanolamide. Regression equations calculated from the data permit the prediction of performance levels for all practical combinations of the three ingredients. The effect of unreacted olefin on AOS dishwash performance was also determined. With a binary blend of AOS and monoethanolamide it was shown that up to 5% free oil (based on AOS active) could be tolerated without significant deleterious effect.
Acetylenic compounds. I. The dehydrohalogenation reactions by sodamide in liquid ammonia and preparation of some mono‐acetylenic substances and their derivatives
Authors: Khan N. A. 
Published: May 2007

SummaryThe advantages of dehydrohalogenation by sodamide in liquid ammonia over the alcoholic potassium hydroxide method are noted. The sodamine reaction is found to be a mild and quite suitable reaction for the preparation of mono‐acetylenic acids (especially those having long and balanced alkyl groups on either side of the triple bond) by dehydrobromination of the dibromides obtained from the corresponding olefinic compounds. Dehydrobromination of tetrabromostearic acid was unsuccessful. A large laboratory scale preparation of stearolic acid has been accomplished. Stearolic acid and 9,10‐diketo‐stearic were prepared from the crude olive oil acids. A procedure for detecting oleic acid and stearolic acid in mixtures has been outlined. The sodamide dehydrohalogenation method has been successfully applied to the preparation of 6‐octadecynoic acid (for the first time from a natural source, petroselinic acid), phenyl acetylene and 10‐undecynoic acid from their parent olefinic compounds. An explanation for the low yields of the last two substances has been offered.
Flavor reversion in soybean oil. VII. The autoxidation of isolinoleic acid
Authors: Harrison J. B. , Daubert B. F. 
Published: May 2007

SummaryMethyl isolinoleate has been prepared by the partial catalytic hydrogenation of a highly purified methyl linolenate obtained from linolenic acid which has been purified by bromination‐debromination procedures.After concentration by a low temperature fractional crystallization procedure from methanol, the crude material was molecularly distilled to give a product which analyzed 94.8% methyl isolinoleate and contained less than 0.5% methyl linolenate and 1.5% methyl linoleate.The reversion of methyl isolinoleate has been shown to yield a mixture of off‐flavor products which has a strong odor similar to that of reverted soybean oil.From the autoxidation products there were isolated the 2,4‐dinitrophenylhydrazone derivatives of six compounds. The chemical and physical properties of four of these derivatives were in close agreement with those of the corresponding dinitrophenylhydrazones of 2‐hexenal, 2,6‐decadienal, propionaldehyde, and acetone. One of the remaining compounds was believed to be the dinitrophenylhydrazone of an α,β‐unsaturated ketone.The isolation of derivatives of saturated and unsaturated carbonyls from the autoxidation products of methyl isolinoleate together with the relatively large yield of off‐flavor materials compared to those obtained from partially hydrogenated and unhydrogenated soybean oil indicates that isolinoleic acid may be one of the precursors of reversion compounds.
Surface active N‐acylglutamate: II. Physicochemical properties of long chain N‐acylglutamic acids and their sodium salts
Authors: Takehara Masahiro , Moriyuki Hirofumi , Yoshimura Ippei , Yoshida Ryonosuke 
Published: May 2007

AbstractThe physicochemical properties of long chain N‐acylglutamic acids (AGA) and their sodium salts (AGSn) are described. The solubility, Krafft point, pH value, critical micelle concentration, surface tension and foaming power were measured. The properties of the optically active AGA or AGSndiffered from those of the corresponding racemates, especially in solubility. The monosodium salts generally had high Krafft points, but monosodium N‐oleoylglutamate had a low Krafft point. The monosodium salts hydrolyzed in the diluted aqueous solution to liberate the AGA. The aqueous solutions of the monosodium salts had low surface tensions and good foaming properties. The disodium salts were highly soluble in water, while surface tensions and foaming properties were inferior to those of the corresponding monosodium salts.
Monogalactosyl diglyceride and digalactosyl diglyceride from commercial rapessed “lecithin”
Authors: Appelqvist Lars‐Åke 
Published: May 2007

AbstractBy silicic acid column separation small quantities of glycolipid‐rich fractions have been isolated from commercial Swedish rapeseed “lecithin.” Major components in these fractions are monogalactosyl diglyceride and digalactosyl diglyceride which have been identified by Rf on thin layer chromatography specific color reactions and IR spectrometry. The fatty acid patterns of the galactolipids are different from those of the major phospholipids of the same product, with less of palmitic and oleic and considerably more of linolenic acid.
Determination of the solid contents of fats by wide‐line nuclear magnetic resonance: The signal of liquid oils
Authors: Haighton A. J. , Van Putte K. , Vermaas L. F. 
Published: May 2007

AbstractIn order to ascertain the sources of error in the determination of the solid fat content by wide‐line nuclear magnetic resonance (NMR) an investigation has been made of the factors governing the amplitude of NMR signals of liquid oils measured with a Newport Quantity Analyzer. The varying saturation properties of the oils concerned were found to be of major importance. The spin‐lattice relaxation times (T1) of 16 oils were measured on a pulse spectrometer at 20, 40 and 60 C, and quantitatively related to the saturation phenomenon. The observed deviation from the theoretical linearity of the NMR signal with the inverse of temperature is explained by the strong dependence of T1 on temperature and viscosity, and new relationships are derived for these parameters. Since the improvement of the signal to noise ratio of the NMR signal, obtained by increasing the RF level (H1), increases the saturation as (H1)2, a compromise must be chosen between these two factors to obtain optimal measurement. The results are used to establish criteria for selecting two reference oils to be used in solid fat content determinations.
Detergent building action of uncharged polymers in relation to their molecular weights
Authors: Tokiwa Fumikatsu , Imamura Tetsuya 
Published: May 2007

AbstractThe detergency building action of water soluble uncharged polymers has been studied in relation to their molecular weights. Standard soiled cloths were used to evaluate detergency and results were obtained for detergent formulations without polyphosphate. The polymers examined were polyethylene glycols, polyvinyl alcohols and polyvinyl pyrrolidones. The building action is highly dependent on the molecular weight of the polymers, and only a small difference has been found between the chemical structures of the polymers examined. As the molecular weight decreases, the building action generally increases. For polyethylene glycol and polyvinyl alcohol, an optimum range of molecular weight was observed for maximum effectiveness. The building action of these polymers seems to be closely related to their ability to disperse soil particles in detergent solution. Data on suspension stabilities of titanium oxide, ferric oxide and kaolinite particles in the presence of polyethylene glycols are also included.
Inactivation of an alkaline bacillopeptidase by pentasodium triphosphate
Authors: Schreiber W. 
Published: May 2007

AbstractThe inactivation of an alkaline microbial protease by pentasodium triphosphate (TPP) follows first order kinetics, the apparent activation energy being the same from pH 7–10 with and without added TPP. Almost exclusively low molecular peptides were observed as reaction products.
Improved techniques for testing fats and oils by the oxygen bomb method
Authors: Stuckey B. N. , Sherwin E. R. , Hannah F. D. 
Published: May 2007

SummaryThe use of a dispersing agent to expand the surface area, thus providing an increase in reactivity of fats and oils under the conditions of the test, has been investigated. This dispersion technique permits the testing of a wider range of products, decreases the test time, and results in sharper end‐points. These improvements should serve to increase the applicability of the Oxygen Bomb Method as a tool for oxidation studies and quality control in the food industry. A general comparison of the Oxygen Bomb Method with the AOM and Schaal Oven Method has been presented to illustrate the relationship between results obtained by these various methods. The dispersion technique has been combined with previously established bomb techniques, and procedures for testing a wide variety of fats, oils and food products by the Oxygen Bomb Method are suggested.
Determination of tocopherol in oxidized fats. Interference from heat‐formed reducing substances in highly oxidized fats
Authors: Frankel E. N. , Cooney Patricia M. , Evans C. D. , Cowan J. C. 
Published: May 2007

Summary and ConclusionsBy application of a heating method to determine tocopherol in oxidized fats it was shown that polymeric reducing substances were produced when fats have a peroxide value exceeding 100. By comparison with a chromatographic method to remove peroxides it was shown that the interference in determining tocopherol from these heat‐produced reducing substances was negligible at peroxide levels lower than 100. It is concluded that the heating method is satisfactory within the peroxide range (0–100) most important in oxidative and flavor‐stability studies of edible oils. The chromatographic method for removing peroxides can be relied upon for determining tocopherol in more highly oxidized fats as well as in methyl esters of fatty acids which are distillable under conditions of the heating method.The appearance of reducing substances in heated oxidized fats is related to the peroxides present in the fats prior to heating. It is accompanied with an increase in browning, viscosity, acid, and carbonyl values of the fats and with a decrease in iodine values. The polymeric material from heated‐oxidized methyl esters of unsaturated fatty acids has been separated by vacuum distillation and chromatography on silicic acid. It is believed to be principally dimeric in nature.
Phosphate builders for detergents
Authors: Netherton L. E. , McCollough Fred , Urfer Allen 
Published: May 2007

SummaryIn summary, the chemistry of the preparation of sodium and potassium polyphosphates, and the properties of importance to their use as detergent builders, such as hydrolysis, hydration rates and solubilities have been discussed. The properties of granular Na5P3O10, such as density, particle size, frangibility and absorptivity, were discussed in connection with their use in the dry blending and tabelting of detergent products.