bluuebunny/crossref_metadata_2025_split huggingface dataset:
Stability of coconut oil in food products
Authors: Fritsch C. W. , Weiss V. E. , Anderson R. H. 
Published: May 2007

AbstractThe active oxygen method (AOM) stability of refined coconut oil is generally 250 hr; however, samples with as low a stability as 30 hr have been obtained. The addition of BHA, BHT and citrate increased the AOM stability to about 350 hr even though the initial stability was 30 or 250 hr. Refined coconut oil samples which hydrolyzed from 2 to 10 times as rapidly as normal oils have been encountered. Such samples are undesirable for food production as soapy off‐flavors may be produced. The rate of hydrolysis of coconut oil samples was evaluated by a simple laboratory test. Coconut oil free fatty acids produced a soapy off‐flavor at a lower level in sweet foods than in salty ones. Soapy off‐flavors were produced in a low moisture food containing coconut oil by the lipase activity of cinnamon.
Extraction of N‐compounds of rapeseed meal in relation to pH and temperature
Authors: Korolczuk J. , Rutkowski A. 
Published: May 2007

AbstractNitrogen compounds were extracted from defatted rapeseed meal with 0–0.1 N aqueous sodium hydroxide or hydrochloric acid. Extractions were carried out for 30 min in water bath at 20, 40, 60, 80 or 100 C. Samples were centrifuged and concentrations of nitrogen and pH were measured. The highest extractability of N‐compounds (more than 80% of total N) was at pH 9.5–10 and 30–45 C. The lowest extractability (20–25% of total N) was at pH 6.5–8, and 80–100 C, the region of heat denaturation, and at pH 3.8–4 at 20 C (35% of total N).
Oxidation of lipids in fish meal
Authors: Waissbluth Mario D. , Guzman Lucy , Plachco Florencio P. 
Published: May 2007

AbstractOxidation of lipids in fish meal has been studied. The course of the reaction has been followed by means of oxygen absorption, peroxide values and chromatographic analyses. The latter has been used quantitatively, because the method of methylation of the unreacted fatty acids obtained by hydrolysis of the glyceryl esters has proved to the quantitative. The results indicate: (a) there are other oxygen‐consuming reactions which account for up to 10 times the oxygen consumed by simple peroxidation of the polyunsaturated lipids; (b) increasing moisture content has a marked prooxidant effect in all the oxidative reactions; (c) the overall rate of reaction is apparently independent of the peroxide concentration in the lipid, possibly due to the fact that there is some resistance to the diffusion of oxygen which produces deviations from the normal autocatalytic path of the reaction occurring when oxygen is fully available.
Aminimides: I. Antimicrobial effect of some long chain fatty acid derivatives
Authors: Kabara Jon J. , McKillip William J. , Sedor Edward A. 
Published: May 2007

AbstractAminimides are a new class of surface active agents which have antimicrobial activity. These bipolar compounds have activity against both gran‐positive and yeast organisms. Their activity against gram‐negative organisms is low or absent. The acyl derivatives tested showed maximum activity at chain lengths of C14 and C16. Fatty acid derivatives, shorter (<C14) or longer (>C16), were less active. Unsaturation was an important factor contributing to aminimide activity. Their low toxicity and wide spectrum of antimicrobial activity make aminimides ideal candidates for further investigation.
The viscosities of nonaqueous solutions of magnesium caprate and laurate
Authors: Bose A. N. , Dixit Virendra K. 
Published: May 2007

SummaryThe viscosities of nonaqueous solutions of magnesium caprate and magnesium laurate have been determined at different concentrations and temperatures. Because Arrhenius' equation was found to be applicable to these solutions, it has been concluded that the size of the micelles does not change with the increase in temperature.The variation of relative viscosity with temperature was also calculated. The fact that the value of d/dt (νs/νo) does not change much with temperature further supports the conclusion that the molecular aggregation of the soap molecules in the solvent is not affected by the temperature.The equation of Schulze and Blaschke is not applicable to these solutions within the concentration range studied in the present work, probably because the size of the micelles changes with the increasing concentration of the soaps.
Note on gossypol and its relation to color fixation in cottonseed oil
Authors: Castillon Berardi Leah , Frampton Vernon L. 
Published: May 2007

Summary
The crude oils studied contained from 0.00 to 0.04% gossypol.
Much of the gossypol added to crude cottonseed oils disappeared in one hour.
The disappearance of gossypol from refined, bleached, and deodorized cottonseed oil, from highly purified tripelargonin, and from ethyl acetate is demonstrable after the lapse of one hour.
It is suggested that the initial reaction of gossypol in the oils is an ester exchange reaction.
It is further suggested that secondary reactions result in the production of a red coloration product that is not removable from the oil by the standard refining and bleaching methods.
Methods of analysis for functional groups in earth (mineral) waxes
Authors: Sundgren A. , Rauhala Veikko T. 
Published: May 2007

Summary
The potentiometric titration method is superior to color‐indicator methods in the determination of acid and saponification values of earth waxes.
The saponification reaction in determining saponification values of earth waxes is a balanced one; therefore the equilibrium depends on conditions under which it is run.
Hydroxyl and carbonyl value methods have been modified to make them suitable for earth (mineral) waxes.
The values obtained on high‐molecular weight peat waxes are not absolute, but rather they serve to characterize and identify these products.
The methods explained in this report may perhaps be found suitable for other natural products, such as montan wax.
Preliminary report on the nutritional significance of bound gossypol in cottonseed meal
Authors: Baliga B. P. , Lyman Carl M. 
Published: May 2007

SummaryA procedure is described by which bound or inactivated gossypol can be removed from cottonseed meal without the application of heat which might damage the protein. The removal of bound gossypol increased the nutritional value of the protein as determined by chick feeding tests, rat protein‐repletion tests, and lysine availability tests. A procedure is described for the preparation of a gossypol‐cottonseed protein complex without heating the materials. As a result of the combination of the protein with gossypol, marked reduction in nutritional value occurred. The nitrogen solubility of the complex was only about half that of the original protein. The results are in accord with the concept that the inactivation of gossypol during the processing of cottonseed meal is accomplished through the formation of an insoluble, inert gossypol‐protein complex which results not only in rendering the gossypol harmless but also in the loss of part of the nutritional value of the protein.
Dilatometric errors and an application to volume changes for the solid state of methyl stearate
Authors: Craig B. M. 
Published: May 2007

SummaryThe dilatometric curves representing heating and cooling cycles for methyl stearate between‐38°C. and +35°C. are the same shape as found in the previous study. Cooling cycles which are started from points on the heating curve yield curves which are different from each other and from curves representing the complete heating and cooling cycles. Curves for heating cycles which are started from points on the curve representing the complete cooling cycle will also be different from the curves representing either the heating or cooling cycles in the same temperature region. The specific volumes at any temperature in the solid region depend on the previous history of the sample even though the sample is not melted between determinations. A continual reduction in specific volume was found for successive runs after equilibration at+35°C. This reduction had no apparent effect on the coefficient of expansion of the solid state but did increase the melting dilation. Using the present Vycor dilatometers, the standard error of measurements in the solid state are around ±0.00005 ml. per gram in terms of specific volume. The use of a platinum resistance thermometer and Mueller bridge did not significantly improve the precision of the measurements.
A review of ethylene oxide condensation with relation to surface‐active agents
Authors: Fine R. D. 
Published: May 2007

SummaryA limited presentation has been made in the preceding discussion of some of the more important aspects of ethylene oxide condensation with respect to surface‐active agents. As a commercial process it is an economical means of introducing hydrophilic ethoxy groups to achieve the desired balance with lipophiles. The hydrophilic characteristics of ethoxy groups result from hydration of ether‐linked oxygen atoms. The condesation of ethylene oxide with compounds having active hydrogen atoms is carried out commercially at moderate temperatures and pressures in the presence of catalysts with careful regard to safe operating procedures. Nonionic agents having a variety of properties and uses are formed by condensing ethylene oxide with alkyl phenols, higher aliphatic alcohols, polyhydric alcohol partial esters, carboxylic acids, higher alkyl amides, alkyl mercaptans, and polypropylene glycols. Condensation of ethylene oxide with higher alkyl amines yields cationic agents.In recent years a considerable volume of literature has been published on the subject of ethylene oxide and nonionic surface‐active agents. The references cited should serve as a source of more complete and detailed information.
Optical bleaches in soaps and detergents
Authors: Villaume F. G. 
Published: May 2007

SummaryIn this discussion a brief history of optical bleaches and some chemical aspects of brightener structures have been presented. A description has been given of the behavior of optical bleaches in soaps and detergents and of several methods by which they are evaluated. It has been attempted to show the various choices a soap or detergent manufacturer has with the current commercially available brighteners. The differences between these brighteners as to substantivity, degree of exhaustion, fastness properties, etc., have been pointed out. Also it has been shown that certain brighteners differ in behavior with variations in the detergent formulation and washing procedures.
Composition of the oil of asphodelus fistulosus (piazi) seeds
Authors: Khan Shafiq Ahmad , Qureshi Muhammad Ilyas , Bhatty Muhammad Khurshid , Karimullah  
Published: May 2007

AbstractThe seed oil ofAsphodelus fistulosus (piazi) contains 0.5% myristic, 5.7% palmitic, 3.6% stearic, 33.1% oleic, and 54.9% linoleic acids.The 1.8% nonsaponifiable matter appeared to contain fucosterol and a yellow, unidentified substance.
Feed value and protein‐quality determinations on cottonseed meals
Authors: Eagle Edward , Davies Donald L. 
Published: May 2007

SummaryTwenty‐four cottonseed meals fed to chicks in practical feeding rations for eight weeks led to good growth performance and favorable feed efficiency in many cases, despite the unusually high free gossypol content of the rations.The results from replicated, protein‐quality evaluations in chicks fed for eight weeks at the 15% protein level were closely parallel to those from similar experiments in rats fed at the 9% protein level and showed that the percent nitrogen solubility in 0.02N sodium hydroxide of cottonseed meals is a poor indicator of protein quality.Constant gossypol levels of 0.1%, supplied by additions of different amounts of cottonseed pigment glands, caused greater body‐weight depressions than did the same gossypol level supplied by pure gossypol.The toxicity of cottonseed pigment glands and of cottonseed meals cannot be accounted for solely on the basis of analyzed gossypol content.
Studies on guar seed oil (cymmopsis psoralioides)
Authors: Mehta D. R. , Ramakrishnan C. V. 
Published: May 2007

SummaryThe properties of guar seed oil (Cyammopsis Psoralioides) were studied, and it was found that it may be satisfactory for edible purposes. An interesting observation has been made that the unsaponifiable fraction of guar oil may be used as a stabilizer for oils.
Some laboratory investigations of degummed cottonseed oil
Authors: Sikes James K. 
Published: May 2007

SummaryIn the foregoing we have set forth our views and findings on possible ways of handling degummed cottonseed oil in the laboratory. Foreseeing the day when degummed cottonseed oil will come into prominence, we offer these suggestions and findings as an incentive to spur collaborative efforts in a search for a better laboratory method. Two possibilities have been explored. One is a centrifuge method of refining, approximating actual refining conditions in present‐day refineries. The other is a chromatographic determination of total neutral oil. It is indeed heartening to know that the A.O.C.S. total neutral oil subcommittee is actively engaged in a collaborative program of work on such methods as the chromatographic loss method. This is good evidence that we are making a realistic approach to the problem of better laboratory methods.
Solidification points of some binary mixtures of derivatives of stearic acid
Authors: Sasin George S. , Butte Walter A. , Sasin Richard 
Published: May 2007

SummaryThe solidification points of binary mixtures of stearic acid‐stearamide, stearic acid‐stearonitrile, stearic acid‐1‐octadecanol, and stearonitrile‐stearamide were determined.
Effect of milk fat fractions on fat bloom in dark chocolate
Authors: Lohman Myung H. , Hartel Richard W. 
Published: May 2007

AbstractAnhydrous milk fat was dissolved in acetone (1∶4 wt/vol) and progressively fractionated at 5°C increments from 25 to 0°C. Six solid fractions and one 0°C liquid fraction were obtained. Melting point, melting profile, solid fat content (SFC), fatty acid and triglyceride profiles were measured for each milk fat fraction (MFF). In general, there was a trend of decreased melting point, melting profile, SFC, long‐chain saturated fatty acids and large acyl carbonnumbered triglycerides with decreasing fractionation temperature. The MFFs were then added to dark chocolate at 2% (w/w) addition level. In addition, two control chocolates were made, one with 2% (w/w) full milk fat and the other with 2% (w/w) additional cocoa butter. The chocolate samples were evaluated for degree of temper, hardness and fat bloom. Fat bloom was induced with continuous temperature cycling between 26.7 and 15.7°C at 6‐h intervals and monitored with a colorimeter. Chocolate hardness results showed softer chocolates with the 10°C solid fraction and low‐melting fractions, and harder chocolates with high‐melting fractions. Accelerated bloom tests indicated that the 10°C solid MFF and higher‐melting fractions (25 to 15°C solid fractions) inhibited bloom, while the lowermelting MFFs (5 and 0°C solid fractions and 0°C liquid fraction) induced bloom compared to the control chocolates.
Thermal analysis of palm mid‐fraction, cocoa butter and milk fat blends by differential scanning calorimetry
Authors: Md.Ali A. R. , Dimick P. S. 
Published: May 2007

AbstractCommercial samples of anhydrous milk fat (AMF), Ivory Coast cocoa butter (CB) and palm mid‐fraction (PMF) were blended in a ternary system. The melting characteristics of the blends were studied by differential scanning calorimetry (DSC). Results suggest that in the studies of interaction involving more than two fats, partial area (Ai) under the melting peak should be converted to partial enthalpy (ΔHi) rather than to solid fat index. The ΔH values of the blends decreased as the amount of AMF was increased and increased as the amount of CB was increased. In general, the effect of PMF was less pronounced compared to the effect of the other two fats. Eutectic effects within the ternary system could be detected by measuring the deviation of melting enthalpy by DSC, and from the corresponding values that were calculated for the thermodynamically ideal blends. The deviation reached a maximum when the amount of AMF was about 33%. On the binary line of CB/PMF, the eutectic effect was maximum at about 50–75% PMF. The interaction effect in the system was more noticeable at 30 and 20°C than at lower temperatures. Evaluation at 30°C was preferred because both the effect of AMF in the ternary system and the effect of PMF on the binary line were more readily observed.
High‐yield diacylglycerol formation by solid‐phase enzymatic glycerolysis of hydrogenated beef tallow
Authors: Yamane Tsuneo , Kang Sung Tae , Kawahara Katsuyoshi , Koizumi Yoshito 
Published: May 2007

AbstractDiglyceride (DG) was prepared by reaction of hydrogenated beef tallow and glycerol in the presence of aPsesudomonas lipase. The yield of DG depended strongly on the reaction temperature. After initial incubation at 60°C for 2 h, followed by the first temperature shift down to 55°C for 4 h and then the second shift down to 48°C for up to 3 d, the reaction mixture became solid and a yield of approximately 90% DG was obtained. About 95% of total DG was 1,3‐DG. The yield of DG was also dependent on the glycerol (GL) to triglyceride (TG) molar ratio. At the molar ratio of 1∶2 (GL/TG), the enzyme‐catalyzed reaction was highly efficient and utilized essentially all of the glycerol. The free fatty acid (FFA) content at equilibrium depended on the water concentration in the glycerol phase. The initial rate of FFA formation was low and was hardly affected by the moisture content between 0.5 and 4%, but, at higher water content (4–6.7%), there was a small increase in the rate.
Variability of linolenic and linoleic acids in soybean oil
Authors: Collins F. I. , Howell Robert W. 
Published: May 2007

SummarySoybean oil from all locations and varieties of Uniform Test Groups II, III, and IV have been analyzed for linolenic and linoleic acid by an improved spectrophotometric method. Location composites in Group II varied from 5.9% to 8.3% in linolenic acid and from 45.3% to 50.4% in linoleic. Variety composites varied from 5.4% to 8.0% in linolenic and from 43.9% to 51.6% in linoleic.The location variability was shown to be closely associated with maximum temperature during seed development. Temperature appears to be the most important environmental factor affecting these acids, especially linolenic.The percentages of the two acids are positively correlated with each other.
Assimilation of dietary eicosenoic and erucic acid esters
Authors: Hopkins C. Y. , Chisholm Mary J. , Murray T. K. , Campbell J. A. 
Published: May 2007

Summary
Eicosenoic acid, fed to rats as methyl ester to the extent of 5% by weight of the diet, was deposited in substantial amount in the body fat.
Erucic acid, fed in the same way, was deposited in considerably lesser amount.
Neither of these acids appeared to be as readily deposited in body fat as the linoleic acid of corn oil.
The three monounsaturated acids, oleic, eicosenoic, and erucic, were apparently deposited without alteration in chain length or degree of saturation. There was no evidence of conversion of eicosenoate to arachidic or stearic acids, or of erucate to behenic, arachidic, or stearic acids in any appreciable amount. Similarly there appeared to be little or no conversion of eicosenoate to oleic acid or of erucate to eicosenoic acid.
The eicosenoate in the diet was not converted to arachidonic acid by the animal.
The amount of total fat deposited and the proportion in carcass, skin, and viscera were approximately the same on diets of oleate, eicosenoate, and erucate.
The lipides of green peas
Authors: Wagenknecht A. C. 
Published: May 2007

SummaryCrude pea lipides were prepared by extracting lyophilized raw peas with chloroform‐methanol, 2∶1, and found to comprise 6% of the dry weight of the peas. The composition of the various fractions of pea lipides was studied by measuring the nitrogen, phosphorus, glycerol, fatty acid, and sugar contents, also by means of paper chromatography following acid hydrolysis. The crude lipides were fractionated with acetone, and the acetone‐soluble portion was subjected to countercurrent distribution between n‐heptane and 95% methanol. The heptane fraction was found to consist nearly entirely of mixed triglycerides; the methanol fraction was a mixture of triglycerides, phosphatides, sugars, and nitrogenous materials. The acetone‐insoluble fraction contained 10% of phosphatidyl inositol and nearly equal amounts of alcoholsoluble and alcohol‐insoluble phosphatides.
Influence of high energy radiation on oxidation of oleic acid and methyl oleate
Authors: Dugan L. R. , Landis Paul W. 
Published: May 2007

Summary
Gamma radiation from Cobalt 60 influences the oxidation of oleic acid and methyl oleate even at low temperatures.
Determination of peroxide values, carbonyl values, and the E1cm1%. values at 224 mµ revealed that high peroxide values could be obtained but that secondary products are formed in appreciable quantities.
The products causing absorption at 224 mµ may be α,β‐unsaturated ketones. The level of these substances can be increased by irradiation‐oxidation in the presence of metal soaps such as cobalt stearate.
Irradiation‐oxidation of methyl oleate through a series of temperature ranges from 7.5°C. to 55°C. reveals a marked thermal activation effect. Peroxide values of 2000 me/kg or greater are obtained in 100 hrs. of reaction time.
Sterol compositions of seeds and mature plants of family cucurbitaceae
Authors: Akihisa (ne Itoh) Toshihiro , Ghosh P. , Thakur Swapnadip , Rosentein Fumiko U. , Matsumoto Taro 
Published: May 2007

AbstractThe sterol fractions of the unsaponifiable lipids obtained from 32 seed and mature plant (leaves and stems, pericarp of the fruit, and roots) materials from the 12 generaApodanthera, Benincasa, Citrullus, Coccinea, Cucumis, Cucurbita, Gynostemma, Lagenaria, Luffa, Momordica, Sechium andTrichosanthes, of the family Cucurbitaceae were investigated by gas liquid chromatography (GLC) on an OV‐17 glass capillary column. Among the 23 sterols with Δ5‐, Δ7‐ and Δ8‐skeletons identified by GLC, the Δ7‐sterols were found to be the major sterols of most of the Cucurbitaceae investigated. The seed materials contained 24‐ethyl‐Δ7‐sterols possessing Δ25‐bonds, i.e. 24‐ethylcholesta‐7,25‐dienol and 24‐ethylcholesta‐7,22,25‐trienol, whereas the mature plant materials contained 24‐ethyl‐Δ7sterols without a Δ25‐bond, i.e. 24‐ethylcholest‐7‐enol and 24‐ethylcholesta‐7,22‐dienol, as the most predominant sterols, with a few exceptions. The isolation and identification of 24α‐ethylcholesta‐8(14),22‐dienol from the aerial parts ofCucumis sativus also is described.
Chemical investigation of oil of the seed of 舠White Todri舡 (Matthiola incana, R.Br.)
Authors: Rahman Aziz‐Ur , Khan M. Sami 
Published: May 2007

AbstractThe fixed oil from the seeds of 舠White Todri舡,Matthiola incana, R.Br. (Cruciferae), of Indian origin, has been studied for its component acids. The fatty acid composition was found to be myristic (2.60%), palmitic (4.73%), steric (4.37%), arachidic (2.50%), lignoceric (?) (0.73%), oleic (32.17%), linoleic (21.70%), linolenic (10.70%), erucic (13.10%), and resin acids (7.40%).