bluuebunny/crossref_metadata_2025_split huggingface dataset:
Surface active N‐acylglutamate: III. Physicochemical properties of sodium long chain N‐acylglutamates
Authors: Takehara M. , Moriyuki H. , Arakawa A. , Yoshimura I. , Yoshida R. 
Published: June 2007

AbstractThe physicochemical properties of sodium long chain N‐acylglutamate (AGSn) are described. The wetting power, emulsifying power, dispersing power and calcium ion stability were measured. Monosodium N‐lauroyl‐l‐glutamate (l‐LGS) had good wetting and emulsifying properties, but disodium N‐acylglutamate (AGS2) was inferior tol‐LGS in those properties. In the dispersing power using carbon black as powder,l‐LGS was inferior but AGS2, having a palmitoyl or stearoyl radical, was excellent. The AGSn with a few exceptions had good calcium ion stabilities.
Extraction and methanolysis of oil from whole or crushed rapeseed for fatty acid analysis
Authors: Hougen F. W. , Bodo V. 
Published: June 2007

AbstractThree methods are described for extraction of oil from rapeseed for routine determinations of fatty acid composition. In the “whole‐seed method,” ca. 50% of the total seed oil is extracted, without prior crushing of the seeds, by soaking the dried seeds in petroleum ether and benzene at room temperature for 2 days. For certain types of rapeseed with a “less permeable seed coat,” a presoaking in water is required to rupture the seed coat. The extracted oil has practically the same fatty acid composition as the total seed oil, and can therefore be used as a representative sample for determination of the fatty acid composition of the total seed oil. In the “crushing method,” the seeds are lightly crushed before the oil is extracted. In the “half‐seed method,” the outer cotyledon of a single seed is dissected from the embryo; the oil is extracted from this cotyledon for fatty acid analysis, while the remaining part of the embryo can be germinated and planted to produce the progeny of the seed. In all three methods the extracted oil is converted to fatty acid methyl esters by a rapid reaction with sodium in methanol at room temperature.
Poly(amide‐acetals) and poly(ester‐acetals) from 9(10)‐formylstearic acid as stationary phases for gas chromatography
Authors: Neff W. E. , Awl R. A. , Pryde E. H. , Cowan J. C. 
Published: June 2007

AbstractDiesters from the reaction product of methyl 9(10)‐formylstearate with pentaerythritol were condensed with diols and diamines to produce the respective linear poly(ester‐acetals) and poly(amide‐acetals). Like those derived from methyl azelaaldehydate, these polymers have latent crosslinking sites at the acetal bond and, when crosslinked on an acidic diatomaceous support, form useful stationary phases bonded to the support surface for gas chromatography. Unlike that derived from methyl azelaaldehydate, the linear poly(amide‐acetal) from methyl 9(10)‐formylstearate is soluble in solvents, so that column packings are more easily prepared and advantage can be taken of the more polar nature of the poly(amide‐acetal). The stationary phases derived from the formylstearate have a continuous operating range from at least −60 C to 190–220 C with no detectable amount of phase bleed. Bleeding gradually increases, but the packings are still useful in dual column, compensated systems to 290 C. The poly(amide‐acetal) derived from formylstearate has intermediate polarity, whereas the poly(ester‐acetal) counterpart is relatively nonpolar. Polarity of the poly(ester‐acetal) was greatly increased, whereas that of the poly(amide‐acetal) was slightly lowered by adding dimethyl 1,4‐cyclohexanedicarboxylate as a comonomer. Compounds of widely different polarities were separated with good resolution and adequate efficiency on these packings during programed or isothermal gas chromatography.
Development of edible tallow fractions for specialty fat uses
Authors: Luddy F. E. , Hampson J. W. , Herb S. F. , Rothbart H. L. 
Published: June 2007

AbstractEdible beef tallow was effectively fractionated by an acetone crystallization procedure to yield five fractions: two solid glyceride fractions comprising 14% (ca. 7% each) of the original tallow; two liquid fractions of 59% and 7%; and one semisolid fraction of 20%. The solid glycerides were composed of ca. 80% saturates (saturated fatty acid glyceride components), approximately an equal mixture of palmitate and stearate, with oleate as the principal unsaturate. The liquid glycerides were composed of more than 65% unsaturates (unsaturated fatty acid glyceride components), predominantly oleate, with the saturates a 3:1 mixture of palmitate and stearate. The semisolid glyceride fraction was similar to cocoa butter. It was one‐third unsaturated, mainly oleate with the saturates a mixture of palmitate and stearate. The thermal behavior of the fractions was studied by differential scanning calorimetry. The liquid fraction had a differential scanning calorimetry final melting profile similar to commercial salad oil and the profile of the semisolid fraction resembled that of cocoa butter. The semisolid fraction appeared to be compatible with cocoa butter over a wide range. Mixtures of 5 and 50% cocoa butter with the semisolid fraction had melting profiles similar to that of the original cocoa butter.
Average increase in chain length of crystalline long chain compounds per carbon atom
Authors: Skau Evald L. 
Published: June 2007

AbstractA comprehensive survey has been made of published crystal X‐ray diffraction data in order to select an authentic overall value ford90, the average increase in chain length of crystalline long chain compounds per carbon atom, for general use in calculating angle of tilt. Data were available for 10 isomorphous homologous series including the normal hydrocarbons, alkanoic acids, primary alcohols, ketones, dicarboxylic acids, symmetrical saturated triglycerides, potassium acid salts, quarter‐hydrates of Na‐1‐alkanesulfonates, hydrazides and the dihydrazides of dicarboxylic acids. The results, supported by data for other specific long chain derivatives show that (a) 1.27 Å is the best value for this constant, and (b) there is no justification for the value 1.30 Å, which has been used in the recent literature as the accepted value in estimating the angle of tilt. The information developed can be used to predict the effective length of one molecule in the crystal of any specific long chain member of any of the homologous series studied.
Analysis of alkyl ethoxylates by NMR
Authors: Cross C. K. , Mackay A. C. 
Published: June 2007

AbstractComplete identification of an unknown sample of alkyl ethoxylate cannot presently be accomplished without some resort to “wet” chemistry. A new, fast, simple technique is presented, which allows complete characterization of alkyl ethoxylates in terms of average chain length of the alkyl portion and degree of polymerization.
Clay‐heat refining of edible oils
Authors: Mag T. K. 
Published: June 2007

AbstractThe treatment of crude edible oils with sodium hydroxide solutions is the standard refining procedure in the industry. Refining with NaOH removes free fatty acids, some phosphatides, proteinaceous matter and some colored material. Up to now experience has shown that most oils cannot be deodorized satisfactorily unless they have been caustic‐refined. In the past, when most crude oils contained several per cent of free fatty acids, caustic‐refining offered itself as a particularly suitable means of preparation for further processing. In recent years the free fatty acid content of crude oils has been, in most cases, only a fraction of 1%, which could very readily be removed in the process of deodorization. A prerequisite for this would be to remove by some other means those substances that interfere with satisfactory deodorizing. It has been found that the process of bleaching can be used for this purpose if the oil is pretreated with 0.1–0.5% phosphoric acid and bleached at 325–350 F. The amount of bleaching clay required depends on the type of oil and its quality, but with many oils up to 2% clay is satisfactory. The amount of phosphoric acid necessary also depends on the type of oil.
Application of partial hydrogenation theory to the design of commercial reactors for hydrogenating triglyceride oils
Authors: Albright Lyle F. 
Published: June 2007

AbstractWithin the last 15–20 years, major advances have been publicized regarding the mechanism and general understanding of the partial hydrogenation of triglycerides, including soybean oil, cottonseed oil, corn oil and various animal fats (primarily hog and beef fats). Although edible shortenings, oleomargarine stocks and soap stocks are produced in large quantities, there is considerable doubt that the theory and fundamental information relative to hydrogenation is always applied to the fullest extent in designing and operating commercial reactors. This paper will review past accomplishments, the current state of the art and probable directions to be taken to obtain even further reactor improvements.
Water‐recycle washing of refined soybean oil: Plant scale evaluation
Authors: Beal R. E. , Black L. T. , Griffin E. L. , Meng J. C. , Farmer G. S. 
Published: June 2007

AbstractA series of 24 hr tests was made in a commercial refinery under eight different operating conditions to select optimum conditions for a subsequent longer test of the antipollution recycle‐washing process wherein wash water is recycled instead of being discarded. Alkali‐refined oil was continuously washed at a rate of 15,000 lb/hr to remove sodium. Recycled wash water was then treated with a cation exchange resin to remove sodium. Two wash water pH levels, two oil‐water ratios and the addition of a sequestering agent ethylene diamine tetraacetic acid (EDTA) to wash water were factors investigated. For the longer test a water pH of 3.0 and an oil‐water ratio of 4:1 were used, and EDTA was not added. Operating and analytical data, equipment specifications and cost data were acquired. The washed oil had a satisfactorily low content of sodium, iron and copper. After it was bleached the oil hydrogenated at a rate comparable to that of a conventionally washed oil. The bleached, deodorized oil had satisfactory flavor and flavor stability. The exchange resin required periodic caustic cleaning to maintain capacity. The new recycle process provides an economic solution to the wash water disposal problem.
Thermal activation of peroxidase as a lipid oxidation catalyst
Authors: Eriksson C. E. , Vallentin K. 
Published: June 2007

AbstractLipid oxidation catalysis with peroxidase heat treated in vitro was strongly influenced by the pH at which the treatment was carried out, particularly in the range 5.5–6.5. Below pH 5 no increase in lipid oxidation activity occurred due to masking of the heme groups. Electron microscopy studies showed differences in size and shape of the thermal aggregates produced at pH 7.2 and 4.9. Increased lipid oxidation activity of peroxidase on heat treatment at pH 6.5 was almost exclusively associated with the aggregates, which were separated by gel chromatography from nonaggregated material containing the residual enzyme activity. Heme migration during heat treatment led to relatively higher heme content of the aggregates, thus increasing the number of catalytic sites. Thermal destruction of the heme group decreased its lipid oxidation activity.
Factors affecting analytical values of beeswax and detection of adulteration
Authors: Tulloch A. P. 
Published: June 2007

AbstractVarious factors that could affect analytical values for beeswax, and so also detection of adulteration, have been investigated. Ester value determination was checked using synthetic monoesters. Gas liquid chromatographic analysis of overheated wax confirmed that free acids decreased on heating and also showed loss of unsaturated hydrocarbons and of monoesters. The saponification cloud point detected as little as 1% of a paraffin mp 83 C (chain length C20–C60) but only 6% or more of a paraffin mp 53 C (chain length C20–C35). Gas liquid chromatographic analysis of the hydrocarbon fraction of waxes containing these paraffins detected 1% of either paraffin, but only the low melting paraffin was estimated accurately. The presence of 2.5% of carnauba wax in beeswax was detected and estimated by gas liquid chromatography.
Studies on the TBA test for rancidity grading: II. TBA reactivity of different aldehyde classes
Authors: Marcuse Reinhard , Johansson Lars 
Published: June 2007

AbstractThe TBA reactivities of several aldehydes, most of them known as ordinary products of lipid autoxidation, have been investigated systematically. Gas liquid chromatography‐purified alkanals, 2‐alkenals and 2,4‐alkadienals were reacted with TBA in water solution. The formation of pigments with maximum absorbance at 450 and 530 nm was measured at optimum time‐temperature conditions‐different for readings at 450 and 530 nm‐ and values for absorbance per mole aldehyde were calculated. These values show that on reaction with TBA all studied aldehydes build a yellow 450 nm pigment, while only 2,4‐alkadienals and, to a lesser extent, 2‐alkenals produce the red 530 nm pigment. Consequently both pigments are measures of aldehydic products of lipid autoxidation: In the case of predominant unsaturated aldehyde formation, determination of the pigment with maximum absorbance at 530 nm is preferable. However, if alkanals are predominant, the determination of the yellow pigment at 450 nm is more apporpriate, as it grants higher sensitivity.
Variables in powdering of floor finishes
Authors: Ginn M. E. , Fronczak E. T. 
Published: June 2007

AbstractPowdering of floor polishes represents the breakdown of a film on the floor, which occurs particularly under cold, low humidity conditions; this has presented a serious problem to the industry. Factors in the powdering or dusting of floor polish films are reviewed. Variables include the effect of measurement technique, humidity, ambient temperature and floor tile surfaces. Correlation between laboratory and field test results is noted, and high correlation is evident provided that extraneous factors such as soil residues are eliminated.
Influence of genetics, environment and admixtures on low erucic acid rapeseed in Canada
Authors: Craig B. M. , Mallard T. M. , Wight R. E. , Irvine G. N. , Reynolds J. R. 
Published: June 2007

AbstractSingle plant isolates in theBrassica napus andBrassica campestris species of rapeseed yielded glyceride oil containing small amounts of erucic acid. Agronomically suitable varieties were grown commercially in 1971 as the first phase in a changeover of Canadian rapeseed production from varieties with erucic contents of 20–45% to low erucic acid varieties. A program to monitor the erucic content by gas chromatographic analysis in the stages of production, handling and transportation from seed to export shipment was undertaken to evaluate the effects of genetics, environment and admixture. The individual increase in erucic content ranged from 0.5 to 1.0, resulting in total increases of 1–2%.
Opportunities and problems in modification of levels of rapeseed C18 unsaturated fatty acids
Authors: Rakow G. , McGregor D. I. 
Published: June 2007

AbstractSelections for different levels of C18 fatty acids in rapeseed to date have had only limited success, due in part to the low frequency of occurrence of desired genotypes with increased linoleic and decreased linolenic acid. In the progeny of mutation experiments with seeds of the variety Oro (linolenic acid content 8–10%) two stable mutants were selected, one with 5% and the other with 20% linolenic acid in the seed oil. The level of linoleic acid in the two mutants is the same as Oro (16–20%), but the levels of oleic and linolenic acids are inversely altered. In this paper several problems associated with selecting for linoleic and linolenic acids, which became apparent during the mutation studies, are discussed. Many selections made from the mutated material were unstable, reverting to the original Oro fatty acid composition after two or three self‐pollinated generations. This fact plus environmental and maternal effects made selection difficult. However, with the use of rapid and simple analytical methods and space‐saving growing techniques, these difficulties were overcome.
Place of rapeseed in the edible oil market
Authors: Mcansh J. 
Published: June 2007

AbstractThe potential for rapeseed oil in the world edible oil market is evident in the statistics of net exports of the principal vegetable oilseeds from primary producing countries. The last complete year for which figures are available is 1970, and in that year soybeans accounted for some 52% and rapeseed only 7.5% in oil equivalent. Since soybeans have only ca. 50% of the oil content of rapeseed, they are bought mainly for their yield of high protein meal. Conversely, rapeseed is bought for its oil content and produces a meal that is not only lower in protein but up to this time has been less acceptable as an ingredient in animal feed formulations. Fortunately for rapeseed, these problems are being tackled diligently and should be overcome in the near future. When this point has been reached, rapeseed will be a much stronger competitor in world markets for protein meal. The trend in the use of rapeseed oil in the Canadian domestic market is an indicator of the potential in world markets. It is displacing other edible oils that have dominated the Canadian market in the past. In the 1971 calendar year, 35.6% or 160.5 million pounds, i.e., 73,000 metric tons, of vegetable oil used in the manufacture of margarine, shortening and salad oils was rapeseed oil. Rapeseed oil is competing keenly with soybean oil in the Canadian market and in the future should be able to greatly enlarge its share of world trade.
Comparison of chemical and agronomic characteristics of twoBrassica napus L. cultivars, bronowski and target
Authors: Finlayson A. J. , Krzymanski J. , Downey R. K. 
Published: June 2007

AbstractTheBrassica napus cultivar, Bronowski, has a low glucosinolate content in the seed and thus has considerable potential as a parent stock for the production of low glucosinolate rapeseed. It also differs from otherB. napus cultivars in fatty acid composition, but the meal amino acid analysis is similar to that of the standard cultivar, Target. The physical and chemical properties of the Bronowski seed storage proteins are similar to those from Target. While the results permit no definite conclusions about the origin of Bronowski, they show that a cross between it and Target does not change greatly the amino acid composition of meal or the protein composition in the progeny. Crosses between Bronowski and otherB. napus cultivars have produced progeny with a glucosinolate content lower than Target and an improved agronomic performance.
Cultivar differences in proteins of oriental mustard (Brassica juncea [L.] coss.)
Authors: Mackenzie S. L. 
Published: June 2007

AbstractThe variability in the amino acid composition of the lipid‐free meals from the seeds of five cultivars ofBrassica juncea, Burgonde, Ekla, Lethbridge 22A, Primus and Stoke has been studied. Arginine, tyrosine and histidine were the more variable amino acids. The meals were extracted with 0.5 M NaCl and 64–68% of the meal nitrogen was released. The extracts were fractionated by molecular exclusion chromatography to produce (a) purified preparations of the major storage protein, a globulin having a sedimentation coefficient of 12S; and (b) a fraction containing low molecular weight proteins. No difference in the relative proportions of these two components was observed. The amino acid composition of the low molecular weight protein fraction varied more than that of the 12S protein.
Thiocyanations: I. Elucidation of olefin thiocyanations: Product distribution, mechanism and a rationale of thiocyanogen value
Authors: Silbert L. S. , Russell J. R. , Showell J. S. 
Published: June 2007

AbstractThiocyanogen adds to monoolefins (cis‐9‐octadecene,trans‐9‐octadecene and methyl oleate) in acetic acid solution to yield α,β‐dithiocyanate, α‐thiocyanato‐β‐isothiocyanate, α‐thiocyanato‐β‐acetate and α‐bromo‐β‐thiocyanate adducts. A trace amount of a substitution product indicated to be an allylic isothiocyanate was detected in the reaction products from thetrans‐9‐octadecene and methyl oleate reactions. Formation of the mixed adducts does not affect the stoichiometry of thiocyanogen addition to monoolefins but is responsible for the nonquantitative formation of dithiocyanate adducts obtained in preparative work. A mechanism accounting for the products and stereochemistry is proposed. A clearer understanding of the reactions underlying determinations of the thiocyanogen value of polyolefins is provided on the basis of the available current evidences.
Bleaching of vegetable oils: I. Conversions in soybean oil, triolein and trilinolein
Authors: Van den Bosch G. 
Published: June 2007

AbstractSoybean oil, triolein and trilinolein were treated with acid‐activated earth (2–15%) at 25–120 C. With low initial peroxides and in the absence of air, little additional conjugation was found. With high initial peroxides or in the presence of air, conjugated dienes and trienes were formed particularly with high amounts of earth. At higher temperatures and longer bleaching times the amount of conjugated compounds also increased. It can be concluded from the bleaching experiments with triolein and trilinolein that conjugated dienes, trienes and tetraenes are formed much more easily with linoleate than with oleate.
A new benzene‐ethanol‐water solvent system for TLC separation of aflatoxins
Authors: Waltking Arthur E. , Bleffert George W. , Chick Marshall , Fogerty Rosemary 
Published: June 2007

AbstractGas liquid chromatography was used to determine the composition of the benzene‐ethanol‐water (BEW) solvent system frequently used in the separation of aflatoxins by thin layer chromatography. Investigation of a rapid procedure for preparing and using this solvent system led to the discovery of a new BEW solvent system with advantages for the routine determination of aflatoxins in roasted nut products, which consists of benzene‐ethanol‐water 40:6:3 for the trough solution and 4:27:20 for the bottom solution.
Ethoxylated glycerol and propylene glycol glycoside palmitates from lactose
Authors: Mehltretter C. L. , Wilham C. A. 
Published: June 2007

AbstractPolyoxyethylene polyol glycoside palmitates were prepared by the following successive reactions: transglycosylation of lactose by glycerol and propylene glycol to yield crude mixtures of the polyol glucosides and galactosides; alkoxylation with ethylene oxide; and tranesterfication by methyl palmitate. Almost all the solid waxy products exhibited low surface and interfacial tensions and good emulsion stability; they are expected to be effective food emulsifiers, cosmetic surfactants and biodegradable industrial surfactants.
Soybean protein flavor components: A review
Authors: Cowan J. C. , Rackis J. J. , Wolf W. J. 
Published: June 2007

AbstractThis review on the flavor components of soybean protein products examines primarily our studies on sensory evaluation of commercial flours, concentrates and isolates; on extraction of flavor components from soybean flakes with hexane‐alcohol azeotropic mixtures; on the application of proteolytic enzymes to improve flavor; and on the effect of inactivating lipoxygenase on soy beverage flavor. Evidence indicates that enzymatic reactions affect the flavor of final products. Presumably lipoxygenase is a primary culprit and linolenic acid a primary precursor when soybeans are partially processed before destroying enzymatic activity.