bluuebunny/crossref_metadata_2025_split huggingface dataset:
Limitations of ambient temperature methods for the methanolysis of triacylglycerols in the analysis of fatty acid methyl esters with high accuracy and reliability
Authors: Craske John D. , Bannon Cecil D. , Norman Lynette M. 
Published: May 2007

AbstractA comparison is presented of a method for the preparation of fatty acid methyl esters, involving hydroxide catalyzed transesterification at ambient temperature, with a second method employing methoxide catalyzed transesterification at reflux temperature. The first of these methods was specifically designed for the analysis of fats that contain very short chain length fatty acids (butyric and caproic acids), but it has been suggested that it might be suitable as a general method for the preparation of esters. It is now shown that the methoxide/reflux method gives more accurate results than does the hydroxide/ambient method when the samples to be analyzed contain high levels of long chain length fatty acids (e.g. stearic, palmitic, elaidic, oleic) and that it is quicker and at least as simple to carry out. The hydroxide/ambient method should be used only for its specific purpose and, when used, the procedure should be strictly followed and carefully standardized. Results obtained from fats that contain significant quantities of long chain length components should be viewed with suspicion.
Changes in cottonseed oil when used for frying vegetable products containing chlorophyll
Authors: Taha F. S. , Helmy H. E. , El‐Nockrashy A. S. 
Published: May 2007

AbstractThe changes that take place in cottonseed oil when used for frying “Tameya” were investigated. The absorption spectra of cottonseed oil (CSO) and cottonseed oil + chlorophyll (CSO + Chl.) at wave length range 500–700 nm showed a sharp peak at 667 nm for CSO + Chl, which is characteristic of chlorophyll. Storing CSO + Chl for one mo. resulted in a shift in the absorption maxima at 667 to 670 nm and the appearance of a band at 610 nm, characteristic of pheophytin. Heating of CSO + Chl at the frying temperature resulted in the disappearance of all maxima. The peroxide value of CSO + Chl increased due to storage for one mo but decreased when CSO + Chl was heated for one hr.Two types of Tameya were investigated, Tameya (A) with parsley and Tameya (B) without parsley. The results reveal that Tameya (A) when fried in CSO results in an increase in the absorption spectra of the oil at 670 nm and the start of the appearance of a minor peak at 610 nm. Further heating of the oil resulting from frying Tameya (A) shows that pheophytin in the oil disappears with an increase in heating time. Heating glycerol + pheophytin also shows the disappearance of pheophytin peaks. Frying of Tameya A and B in CSO resulted in a decrease in the peroxide value of the oil.
Application of high‐speed centrifugation to studies of plastic spreads
Authors: Hellman N. N. , Zobel H. F. , Babcock G. E. , Senti F. R. 
Published: May 2007

SummaryBy means of the analytical ultracentrifuge the rate of separation of a plastic spread into liquid and solids phases was observed and the proportions of each phase determined. An estimate of the amount of true solids was complicated by the fact that the solids phase consisted of approximately one‐half oil.In the preparative ultracentrifuge sufficient quantities of the oil phase were isolated for chemical analysis. Centrifugation at each of several temperatures and analysis of the oil and solids phases would yield a characterization of the different components which crystallize at various temperatures.By centrifuging the plastic spread with a layer of aqueous alcohol of density intermediate to the oil and solids, the solids phase was separated more nearly oil‐free. The solids phase however still was not sufficiently pure to permit a chemical characterization representative of the solid component. Corrections can be made however for the effect of occluded oil.
Flavor improvement of soybean preparations by genetic removal of lipoxygenase‐2
Authors: Davies C. S. , Nielsen S. S. , Nielsen N. C. 
Published: May 2007

AbstractLipoxygenase‐mediated oxidation of fatty acids has long been implicated in the production of off‐flavors in soybean products. This assumption was tested by use of preparations from soybean lines nearly isogenic to the cultivar Century that lack the lipoxygenase isozyme or isozyme combinations L1, L2, L3, L1 + L3, or L2 + L3. Near‐isogenic lines were used to ensure that any effects observed were due to elimination of lipoxygenase isozymes, and not to other unrecognized genetic differences between lines. Full‐fat soy flour and unblanched soymilk preparations from the lines were evaluated by a six‐member taste panel for eight flavor and/or aroma attributes common to soybeans. By comparison to near‐isogenic controls, removal of the L2 isozyme from soymilk preparations produced significantly lower scores for beany, rancid and oily flavor and aroma attributes, as well as higher scores for dairy and cereal flavor and aroma attributes. Similar trends were noted for soy flour flavor attributes. Thiobarbituric acid (TBA) numbers, a measure of lipid oxidation, were lower in homogenized soy flour suspensions from lines lacking L2. Removal of the L1 and L3 isozymes did not result in improved flavor scores or lower TBA numbers. Total oil content and the fatty acid profile of the near isolines did not vary appreciably. The results indicated that genetic removal of the L2 isozyme may reduce off‐flavors in soy products.
Synthesis and properties of new cationic surfactants. II. Odd homologous members
Authors: Tsatsaroni E. , Pegiadou‐Koemtjopoulou S. , Demertzis G. 
Published: May 2007

AbstractIn connection with our previous work on the synthesis and study of new pyrimidinium cationic surfactants, some new members of the N‐alkyl‐pyrimidinium salts homologous series were prepared. The above compounds contain long‐chain alkyl groups of 7, 9, 11, 13, 15, 16, 17 and 18 carbon atoms.The series of these compounds having an alkyl chain of C7–C18 has been completed, and a correlation between their constitution and some properties has been made.The structural assignment of these compounds was made on the basis of the elemental analysis and IR, NMR, MS spectroscopic data. Surface tension, water solubility and antimicrobial activities were determined for these surfactants. The wet fastness of direct dyed cotton fabrics after‐treated with these cationics also was studied.
Synthesis of conjugated octadecadiynoic acids
Authors: Morris S. G. 
Published: May 2007

AbstractConjugated 6,8‐, 7,9‐, 8,10‐, and 9,11‐octadecadiynoic acids were prepared. In the oxidative coupling of 6‐heptynoic acid and 1‐undecyne to yield the above 6,8‐acid, an excess of undecyne is required. Equal molecular amounts yield chiefly the summetrical tetradecadiyndioic acid. A method is described for the preparation of a clear cuprous chloride solution having increased catalytic activity.
Mixing effects in dead end hydrogenation of oils: Sulfite oxidation model
Authors: Wisniak J. , Stefanovic S. , Rubin E. , Hoffman Z. , Talmon Y. 
Published: May 2007

AbstractMost industrial hydrogenators are of the dead end type where the gas is bubbled at the bottom of the apparatus, builds up a certain pressure on top of the oil, and is not recirculated. The hydrogen needed by the reaction comes partly from the fraction of the bubbles that is absorbed and partly from the gas space. It was found that sodium sulfite oxidation follows the same mixing pattern, i.e., the highest rate of oxidation always occurred in the upper half of the liquid and correlated strongly with the Reynolds number of the turbine. it is shown that for Reynolds numbers above 600 the optimum impeller position is about two thirds the liquid height measured from the bottom of the vessel. Information is given regarding the variations in selectivity, isomerization and hydrogenation of oils when the speed, relative location and dimensions of the turbine are varied.
Continuous alkoxylation process
Authors: Umbach Wilfried , Stein Werner 
Published: May 2007

AbstractA continuous process for the ethoxylation and propoxylation of fatty alcohols, alkyl phenols and fatty acids, based on the flow principle, is described. The short‐time process developed on a pilot‐plant scale leads to a high space‐time yield in the presence of alkaline catalysts with complete conversion of the alkylene oxides at extremely short residence times of 10–80 sec. The products are of excellent quality.
Quantitative recovery of volatiles from fats and oils by combined high vacuum degassing and thin film molecular distillation
Authors: Brandt Poul Erik , Jensen Birth Horndrup 
Published: May 2007

AbstractAn apparatus is described which in one unit combines conventional high vacuum degassing on cold finger with falling film molecular distillation. The upper part of the cold finger is for the collection of the most volatile substances, while the lower part is for the condensing of substances which are molecular distilled from a wiped falling film. All the connections in the glass apparatus are made from Teflon or Viton‐O‐rings, and the turning of the rotor in the molecular distillation part is carried out by means of a magnetic coupling. In this way, the risk for contamination is reduced greatly. As all volatile substances after the treatment of the oil are on the same cold finger, the collection can be made by a high vacuum distillation into a small glass chilled with liquid nitrogen. In the bp range of 40–450 C, the apparatus gives recoveries of volatiles in or below the ppm range between 71–114% with coefficients of variance between 5–23%. The recoveries are found with internal standards added before treatment of the oil. Below 70 C, the recoveries drop to some extent. The volatiles are substances with different kinds of functional groups, e.g. hydrocarbons, aldehydes, ketones, acids, esters, lactones, and sulfur containing substances.
Gas chromatographic identification of fatty acids, fatty alcohols, and hydrocarbons ofConvolvulus pluricaulis (chois)
Authors: Srivastava D. N. , Deshpande S. M. 
Published: May 2007

AbstractConvolvulus pluricaulis (Chois) (Family: Convolvulaceae) (Hindi: Shankhapushpi), widely grown in the northern part of India, was analyzed for its fatty acids and waxy constituents. Straight chain hydrocarbons (C22–C33), fatty acids (C14–C28), and fatty alcohols (C24–C32) were found in the whole plant 95% aqueous ethanol extract. Hydrocarbons (C27, C31, and C33), fatty acids (C14, C16, and C18:2), and alcohols (C26, iso‐C28, iso‐C30, and C32) were the major components.
A study of oil extraction from fish livers
Authors: Hartman L. 
Published: May 2007

SummaryResults obtained by steam, water, alkali, and acid digestion of shark and groper livers have been compared on the basis of vitamin A recovery, and alkali digestion, under the conditions reported, has been found to be the best method for livers with an oil content from 30% upwards. The partial removal of natural antioxidants from oil by alkali treatment does not seem to impair the stability of vitamin A on exposure to daylight and air at room temperature.
Drying oils in printing inks
Authors: Bernstein I. M. 
Published: May 2007

ConclusionAn analysis has been made of the historical position of the drying oils in the printing ink industry, of their current curtailed usage, and of the performance requirements of drying speed and minimized odor which have contributed to this curtailment. The situation from the long‐range viewpoint is a serious one. It is a challenge and opportunity alike for the oil chemist to understand in a fundamental sense the physics and chemistry to the process of film formation of the drying oils. The styrenated alkyds and the bisphenol‐epichlorhydrin esters point the way to the concept of film formation of dyring oil systems in which oxidation is not the dominant factor.
Synthetic detergents from animal fats. VIII. The ethenoxylation of fatty acids and alcohols
Authors: Wrigley A. N. , Smith F. D. , Stirton A. J. 
Published: May 2007

SummaryA laboratory survey of the properties of a series of ethenoxylated fatty acids and alcohols containing about 10, 15, 20, 30, and 40 ethenoxy groups per molecule has brought together information on solubility, cloud point, surface and interfacial tension, detergency, and wetting, foaming and emulsifying properties.Ethenoxylated alcohols were generally more soluble and had better wetting and foaming properties than the acids. Ethenoxylated acids had generally lower surface and interfacial tension values. Both types of nonionics appeared to be excellent emulsifying agents. Most of the ethenoxylated acids and alcohols were equally effective as built detergents. Built ethenoxylated oleic acid (n=10) and built hydroxy‐, dihydroxy‐, phenyl‐, and xylylstearic acids (n=20) were the best detergents.Nonionic surface‐active agents derivable from animal fats appeared to have an optimum range in the average number of ethenoxy groups per molecule, with respect to certain properties. The optimum was in the range of about 14 to 18 for wetting properties, the foaming properties of ethenoxylated alcohols, and the interfacial tension of ethenoxylated acids. This range is about equal to the value suggested for adequate solubility [3 less than the number of carbon atoms in the parent alcohol (3)] but somewhat higher than the general rule for maximum detergency [2/3 the number of carbon atoms in the parent acid or alcohol (1,5)].The rate of the reaction of octadecanol and stearic acid with ethylene oxide was compared. The alcohol reacted faster, in a non‐specific manner. The acidity of the carboxyl group of stearic acid promoted conversion to ethylene glycol monostearate before further ethenoxylation occurred. After disappearance of the carboxylic acid the rate of the reaction of the ethenoxylated acid approached that for octadecanol. A reaction mechanism consistent with these results is proposed.
Composition and properties of specialty surfactants
Authors: Stevens C. E. 
Published: May 2007

SummarySurfactant chemistry is now in a market‐development phase, New uses are being found and exploited for most of the numerous and diverse products that are being offered for sale. At the same time the total volume of products going, into established uses is increasing. In this marketing period the volume attained by each competitive type depends on its composite of functional and nonfunctional properties as well as on its cost. In many cases nonfunctional rather than functional properties determine which process of manufacture or which surfactant type will attain the predominant position in a given market.
The measurement of lather quickness
Authors: Becher Paul , Compa Russell E. 
Published: May 2007

SummaryA method and an apparatus are described for the measurement of lather quickness of bar soaps and combinations. This method is capable of distinguishing differences in lather quickness as a function of soap stock composition, presence of additives, hardness, and temperature. Representative data obtained by the method are presented, and a theoretical interpretation of the test is given.
Reactors for hydrogenation of edible oils
Authors: Edvardsson Jonas , Irandoust Said 
Published: May 2007

AbstractDue to the characteristics of the hydrogenation of edible oil, by far the most common type of reactor has been the batch‐type shurry hardener. Although continuous reactors offer several advantages compared to batch reactors, they are seldom used in the industry. This review paper describes the most commonly used full‐scale reactors, both batch and continuous. Several different laboratory reactors are also described. The experimental results obtained from those reactors indicate that it is possible to achieve selectivites and reaction rates in a continuous reactor as high as in a slurry batch reactor.
Improving the oxidative stability of polyunsaturated vegetable oils by blending with high‐oleic sunflower oil
Authors: Frankel E. N. , Huang S. W. 
Published: May 2007

AbstractMixing different proportions of high‐oleic sunflower oil (HOSO) with polyunsaturated vegetable oils provides a simple method to prepare more stable edible oils with a wide range of desired fatty acid composition. Oxidative stability of soybean, canola and corn oils, blended with different proportions of HOSO to lower the respective levels of linolenate and linoleate, was evaluated at 60°C. Oxidation was determined by two methods: peroxide value and volatiles (hexanal and propanal) by static headspace capillary gas chromatography. Determination of hexanal and propanal in mixtures of vegetable oils provided a sensitive index of linoleate and linolenate oxidation, respectively. Our evaluations demonstrated that all‐cis oil compositions of improved oxidative stability can be formulated by blening soybean, canola and corn oils with different proportions of HOSO. On the basis of peroxide values, a partially hydrogenated soybean oil containing 4.5% linolenate was more stable than the mixture of soybean oil and HOSO containing 4.5% linolenate. However, on the basis of volatile analysis, mixtures of soybean and HOSO containing 2.0 and 4.5% linolenate were equivalent or better in oxidative stability than the hydrogenated soybean oil. Mixtures of canola oil and HOSO containing 1 and 2% linolenate had the same or better oxidative stability than did the hydrogenated canola oil containing 1% linolenate. These studies suggest that we can obviate catalytic hydrogenation of linolenate‐containing vegetable oils by blending with HOSO.
Oilseed volatile analysis by supercritical fluid and thermal desorption methods
Authors: Snyder Janet M. , King Jerry W. 
Published: May 2007

AbstractA knowledge of the volatile components present in an oil sample can provide important information relative to supercritical fluid extraction (SFE) process design, the current oxidative state of the oil, as well as the concentration and presence of important flavor volatiles in the oil. Volatile compounds from supercritical fluid‐extracted oils were analyzed by headspace gas chromatography (GC) methods to determine if there were differences in the volatile profiles when two different methods of desorption were used. Canola, corn, soybean and sunflower seeds were extracted with supercritical carbon dioxide at 8000 psi and 50°C. Tenax porous polymer traps, attached at the exhaust port of the SFE apparatus, were utilized to collect the volatile components during the extractions. The volatile compounds on the Tenax trap were desorbed onto a GC column by both thermal and supercritical fluid techniques. Desorption temperature for the thermal method was 150°C, while conditions for the SFE technique were 50°C and 2000 psi. The lower‐boiling volatiles from each oilseed were greater when desorbed by thermal means from the Tenax than by SFE; however, SFE desorbed the highermolecular weight compounds that were not removed by the thermal desorption method. Hexanal tended to be desorbed in comparable amounts by both methods. The SFE‐based desorption technique provides a unique analysis method for the determination of both volatile and semivolatile compounds, as well as executing desorption under nonoxidative, low‐temperature conditions that do not contribute to the degradation of lipid components.
Application of principal‐component analysis on near‐infrared spectroscopic data of vegetable oils for their classification
Authors: Sato Tetsuo 
Published: May 2007

AbstractIn the near‐infrared (NIR) spectra of oil, information about fatty acid composition is concentrated in the range of 1600–2200 nm. Principal‐component analysis (PCA) was applied on the standardized full NIR spectral data of this region for vegetable oils to totally capture the NIR spectral pattern. Nine varieties of vegetable oils (soybean, corn, cottonseed, olive, rice bran, peanut, rapeseed, sesame and coconut oil) could be successfully classified from their PCA scores. Examining the contribution of wavelengths to PCA scores showed that wavelengths with a high loading weight were assigned to characteristic absorption regions that correspond to specific fatty acid moieties. This classification is related to the fatty acid composition of an oil, and it can be carried out rapidly and easily after eigenvectors were obtained.
Water vapor permeability properties of edible whey protein‐lipid emulsion films
Authors: McHugh Tara Habig , Krochta John M. 
Published: May 2007

AbstractThe water vapor permeability (WVP) of whey protein emulsion films was investigated. The exponential effect of relative humidity on the WVP of whey protein films was reduced through lipid incorporation. Film orientation had a significant effect on WVP due to emulsion separation during film formation. Heat denaturation of whey proteins lowered emulsion film WVP. Increasing fatty acid and fatty alcohol chainlengths significantly reduced WVP, as did increasing lipid concentration. The WVPs of fatty acids, fatty alcohols and beeswax were compared in whey protein‐lipid emulsion films. Scanning and transmission electron microscopy revealed the crystalline microstructure of lipid particles in emulsion films.
Stability ofd‐a‐tocopherol alone, in solvents, and in methyl esters of fatty acids
Authors: Lips H. J. 
Published: May 2007

SummaryThe stability ofd‐a‐tocopherol in stable solvents and in methyl esters of fatty acids varied with the stability of the medium and with the concentration of tocopherol. Pure tocopherol was less stable than tocopherol in solvents. The concentrations of tocopherol that were most effective in delaying rapid oxidation of the esters were also best for stability of tocopherol itself. The rate of destruction of tocopherol could not be described by simple kinetics.
A comparison of plant and grain wax from two varieties of sorghum
Authors: Cannon Cynthia , Kummerow Fred A. 
Published: May 2007

SummaryA study was made of the wax from a forage and a grain type of sorghum taken at different stages in plant growth in order to compare the amount and the chemical composition of the wax laid down at different stages in the development of the plant. The sorghum leaf, grain, and stalk waxes were compared to each other and to carnauba and corn wax.It was found that the grain and plant waxes of both types of sorghum were laid down throughout the growth of the plant. A constant level was reached about the time that the grain heads became apparent. There appeared to be definite chemical changes in the wax during the growth period studied. These changes were not necessarily similar from one part of the plant to another or from one variety to another. The waxes laid down on the leaf, grain, and stalk differed from each other in quantity and in chemical composition.
Conversion of dianilinogossypol to pure gossypol
Authors: King W. H. , Thurber F. H. 
Published: May 2007

SummaryA procedure for the isolation of gossypol (in 86% yield) from dianilinogossypol, together with a procedure for the purification of gossypol, is recorded. Dianilinogossypol is hydrolyzed in alcoholic potassium hydroxide, and the hydrolysis mixture is rapidly cooled and acidified, whereupon the gossypol is precipitated while the aniline remains in solution as the salt. Directions are given for the separation of gossypol from unhydrolyzed dianilinogossypol through partition between aqueous alkali and chloroform.