bluuebunny/crossref_metadata_2025_split huggingface dataset:
On the Internal Stability of Explicit, m‐Stage Runge‐Kutta Methods for Large m‐Values
Authors: van Der Houwen P. J. , Sommeijer B. P. 
Published: June 2007

AbstractExplicit, m‐stage Runge‐Kutta methods are derived for which the maximal stable integration step per right hand side evaluation is proportional to m when applied to semi‐discrete parabolic initial‐boundary value problems. The internal stability behaviour of these methods is compared with that of similar Runge‐Kutta methods proposed in the literature. Both by analysis and by numerical experiments we show that the value of m in the schemes proposed in this paper is not restricted by internal instabilities.
Preparation of pure gossypol from dianilinogossypol
Authors: Smith F. H. 
Published: June 2007

SummaryA simple method has been developed for the acid hydrolysis of dianilinogossypol, resulting in gossypol yields of about 86%. The gossypol may be readily purified by recrystallization as gossypol‐acetic acid from a mixture of ethyl ether and acetic acid. After removal of the acetic acid the gossypol may be crystallized either from a mixture of ether and light petroleum ether or from a mixture of ether, ethanol, and water. Crystallization from the latter mixture results in a yield of about 75% of gossypol, based on the amount of dianilinogossypol hydrolyzed, with a high degree of purity as is indicated by spectrophotometric and titrimetric methods.
Pure oleic acid from olive oil
Authors: Rubin Leon J. , Paisley Willow 
Published: June 2007

SummaryOleic acid of 99–100% purity has been prepared in 36–43% yield from olive oil. The combination of two urea‐adduct separations (at room temperature) and three acid soap crystallizations (at 3°C.) gives an oleic acid of high quality without recourse to fractional distillation or low‐temperature solvent crystallization.
The enzymatic hydrolysis and tissue oxidation of fatty acid esters of sucrose
Authors: Berry James F. , Turner David A. 
Published: June 2007

SummaryVarious preparations of sucrose fatty acid esters were hydrolyzed by wheat germ or pancreatic lipase, pancreatin, pancreatic juice, α‐amylase, invertase, or liver homogenates to yield sucrose and free fatty acids as products. The greatest activity was observed with the liver homogenate.None of the enzymes studied cleaved the glycosidic linkage as indicated by the lack of appearance of reducing groups and by paper chromatography of the products.The greatest hydrolysis by pancreatic lipase was observed with sucrose esters having a greater preponderance of unsaturated fatty acids, namely, sucrose trilinoleate, sucrose dilinoleate, sucrose tetralinoleate, and “Sequol 260” (69% unsaturated fatty acids).Sodium taurocholate was required for hydrolysis by pancreatic lipase but not by wheat germ lipase. Sucrose ester was inhibitory to the hydrolysis of triolein by all lipolytic preparations. Tetra‐ethyl pyrophosphate and cupric ions were not inhibitory to the hydrolysis of sucrose ester.Sucrose fatty acid esters supported respiration by rat liver homogenates and to a much lesser extent by rat intestinal mucosa. The rate of oxidation was greater than that observed with sucrose and the corresponding fatty acid. The greatest activity was observed with esters of fatty acids having a greater preponderance of unsaturated fatty acids, namely, “Sequol 260,” sucrose di‐, tri‐, and tetralinoleate.
Seed oils from cassia fistula, C. Occidentalis, and C. Tora (Indian varieties)
Authors: Farooq M. O. , Aziz M. A. , Ahmad M. S. 
Published: June 2007

SummaryFatty acids from oils of Indian varieties ofC. fistula, C. occidentalis, andC. tora were fractionated by the lead salt‐alcohol and methyl ester distillation methods. Compositions were calculated from the iodine values and saponification equivalents of the ester fractions. Identities of saturated acids were established by determining the properties of the recrystallized acids. Unsaturated acids were identified as the bromo‐and hydroxy‐derivatives.Cassia fistula, C. occidentalis, andC. tora oils were found to contain the following percentages of fatty acids, respectively: palmitic, 16.0, 19.7, 23.5; lignoceric, 5.2, 4.3, 3.4; oleic, 30.7, 31.6, 28.1; and linoleic, 48.1, 38.1, 45.0. In addition,C. occidentialis oil contained 6.3% of linolenic acid.Chrysophanic acid was isolated in yield of 0.6% fromC. tora oil, but only traces were obtained fromC. occidentalis oil.
Directed interesterification as a new processing tool for lard
Authors: Hawley H. K. , Holman G. W. 
Published: June 2007

SummaryThe directed interesterification process has been put into successful factory use on lard shortenings. This process increases the fraction of high melting solids (trisaturated glycerides) and decreases the fraction of intermediate melting glycerides (disaturated glycerides) in lard. This change in glyceride composition allows the following advantages to be realized in lard shortenings:an improved plastic range for any given level of oxidative stability, meaning less variation in softness and creaming properties from cold to warm temperatures, achieved without the use of relatively expensive hardstock (completely hydrogenated fat);an improved uniformity from a variable raw material, and a flexibility that makes possible a wider selection of raw materials; andan overall performance equivalent to the premium vegetable shortenings.
Glyceride structure of vegetable oils by countercurrent distribution. I. Linseed oil
Authors: Dutton H. J. , Cannon J. A. 
Published: June 2007

SummaryLinseed oil has been fractionated in a 200‐tube countercurrent‐distribution apparatus. Iodine values of fractions ranged from 51 to 261. As determined by the weight distribution curve, iodine values and spectrophotometric analyses, 18.2% trilinolenin, 12.3% linoleo‐dilinolenin, and 19.5% oleo‐dilinolenin combined with 4.1% dilinoleo‐linolenin were isolated. Based upon this type of data and upon several methods of analysis and collation of the data, it is concluded that linseed oil glycerides follow essentially the random pattern of distribution.
Fat encapsulation in spray‐dried food powders
Authors: Fäldt Pia , Bergenståhl Björn 
Published: June 2007

AbstractThe surface composition of spray‐dried sodium caseinate/lactose emulsions having different oil phases were estimated using electron spectroscopy for chemical analysis (ESCA), and the particle structure was studied using scanning electron microscopy (SEM) both before and after storage under humid conditions. After spray‐drying, powders in which the oil phases consisting of fats with intermediate melting points, such as hardened coconut oil and butter fat, had the highest surface coverage of fat, approximately 34%. The powder with soybean oil as the oil phase had a surface coverage of fat of approximately 15%. The high‐melting hardened rapeseed oil was almost completely encapsulated after spray‐drying. After storage in a humid atmosphere, fat was released onto all the powder surfaces (surface fat after storage, between 50–65%) except for those with hardened rapeseed oil in which the fat remained encapsulated. These observations are consistent with the powder structure observed by SEM. The surface composition estimated by ESCA for spray‐dried sodium caseinate/lactose‐containing emulsions with different amounts of soybean oil and a constant lactose/sodium caseinate ratio showed an almost completely encapsulated oil‐phase after drying. Storage of these powders in a humid atmosphere leads to a release of fat onto the powder surface even if the soybean oil content is low (1% of the dry weight). Powders made from soybean oil emulsions with sodium caseinate alone exhibit a much lower degree of encapsulation than in the system where lactose is present.
Reactions of dioxiranes with selected oleochemicals
Authors: Sonnet P. E. , Lankin M. E. , McNeill G. P. 
Published: June 2007

AbstractReaction of fatty acids with dimethyldioxirane in acetone produces ketoacids in 9–12% yields in which the ketone carbonyl is distributed along the fatty chain. The n‐1 position appears to be preferred. Lactones of hydroxy fatty acids are oxidized by this reagent, but in low yields, to the corresponding ketoacids. Biphasic epoxidations with methylethyldioxirane in 2‐butanone were conducted with methyl oleate and methyl ricinoleate to give the corresponding expoxides in high yield, and olive oil and tallow were cleanly epoxidized by this procedure as well.
Chemical characterization of lysyl oxidase inhibitor from avocado seed oil
Authors: Rosenblat Gennady , Kagan Herbert M. , Shah Manzoor A. , Spiteller Gerchard , Neeman Itshak 
Published: June 2007

AbstractThe active factor of lysyl oxidase inhibition was separated from unsaponifiables of avocado seed oil and characterized by gas chromatography‐mass spectrometry. Results indicated the presence of furan‐containing lipids in the active factor mixture and also showed a structural difference compared to previously reported furan‐containing lipids of avocado which relates to the length of the hydrocarbon chain substituent. Another structural difference evinced was the availability of the hydroxyl group in the aliphatic moiety of the investigated substances. A purified mixture of furan‐containing compounds was testedin vitro for inhibitory activity on pure bovine aorta lysyl oxidase. It was shown that mixing furan‐containing lipids in Tween 80 reversibly inhibited pure bovine aorta lysyl oxidase activity against tritiated recombinant tropoelastin with the I50 value of inhibition of 105 µM. Thesein vitro studies suggested that the mixture of avocado seed oil furan‐containing lipids was not a substrate‐specific inhibitor of lysyl oxidase, and it might prove to be useful as a potential antifibrotic drug. Moreover, the unique chemistry of the studied compound for lysyl oxidase inhibition should enable the designing of new probes of the active site of this important enzyme.
Transesterification kinetics of triglycerides for a modified lipase inn‐hexane
Authors: Basheer S. , Snape J. B. , Mogi K. , Nakajima M. 
Published: June 2007

AbstractA simple kinetic model for the transesterification of triglycerides catalyzed by a modified lipase inn‐hexane has been proposed. The model assumes that the enzyme has 1,3‐positional specificity and does not distinguish among the different fatty acid residues considered in this study. The model is based on material balances of consecutive second‐order reversible reactions and requires only one parameter that can easily be determined experimentally. The differential rate equations have been solved analytically to give explicit equations that link the concentrations of all possible triglycerides to the initial conditions and the reaction time. The model was in good agreement with experimental data for different biocatalyst concentrations with the same value of the specific rate constant. The same value of specific rate constant also gave a good fit with experimental data for an acidolysis reaction between a triglyceride and a fatty acid, implying that the modified lipase did not distinguish between free fatty acids and fatty acid residues attached to the 1 and 3 positions of glycerol backbone.
Enzymatic enrichment of C20cis‐5 polyunsaturated fatty acids fromBiota orientalis seed oil
Authors: Lie Ken Jie Marcel S. F. , Rahmatullah M. S. K. Syed 
Published: June 2007

AbstractEnrichment ofcis‐5 polyunsaturated fatty acids [20:3(5c,11c,14c), 4.3% and 20:4(5c,11c,14c,17c), 11.3%] fromBiota orientalis seed oil was carried out by lipase‐catalyzed selective esterification and hydrolysis reactions. Lipases fromRhizomucor miehei (Lipozyme),Candida cylindracea and porcine pancreas were used. Lipozyme‐catalyzed esterification ofBiota fatty acids withn‐butanol inn‐hexane allowed 20:3 and 20:4 (as fatty acids) to be enriched to a maximum level of 52.9%, and in the presence ofC. cylindracea lipase 61.5% enrichment was achieved. Esterification with pancreatic lipase was poor with low levels of enrichment of 20:3 and 20:4 (22%). A multigram scale esterification of the free fatty acids fromBiota seed oil by repeated treatment of the isolated fatty acid fraction withn‐butanol inn‐hexane in the presence ofC. cylindracea lipase furnished an enrichment yield of 72.5% of a mixture of 20:3 and 20:4 fatty acids. Urea fractionation of the free fatty acids ofBiota oil gave an initial enriched fraction of 20:3 (9.5%) and 20:4 (25.2%) which, upon treatment withC. cylindracea lipase inn‐butanol andn‐hexane, gave an enriched fraction of 85.3% of 20:3 and 20:4 fatty acids. Partial hydrolysis of the triglycerides ofBiota oil byC. cylindracea lipase in potassium phosphate buffer at 25°C resulted in a 2.8‐fold enrichment ofcis‐5 polyunsaturated fatty acids (40.8% of 20:3 and 20:4) as contained in the unhydrolyzed acylglycerol fractions.
On the glyceride composition of animal fats
Authors: Quimby O. T. , Wille R. L. , Lutton E. S. 
Published: June 2007

SummaryIn agreement with comments of Hilditch but in contrast with certain other statements in the literature it is concluded that lard, beef tallow, and mutton tallow are non‐random in distribution of fatty acid chains among their glycerides. From thermal and x‐ray diffraction techniques applied to S3, S2U, SU2, and U3 fractions of these fats and to the various products of complete hydrogenation it is concluded that lard is composed largely of 2‐palmityl glycerides as proposed by Hilditch while the tallows are composed largely of 1‐palmityl glycerides.
Measurement of calcium ion suppression by protection of foam of sodium cetyl sulfate solutions
Authors: Ross John , Shedlovsky L. , Jakob C. W. 
Published: June 2007

SummaryRelative protection of various compounds against calcium salts was determined by a pour‐foam test, using sodium cetyl sulfate as a foam‐producing indicator. The sensitivity of the test corresponds to less than 2 p.p.m. of calcium salt.Some of the data are compared with similar tests, using sodium oleate as an indicator, and advantages of the cetyl sulfate test are noted.The test is discussed from the point of view of a competition for calcium ion by the cetyl sulfate anion to precipitate calcium cetyl sulfate and by the compound tested to precipitate a calcium salt or form complex calcium ions.On the basis of the equilibria involved an estimate is made of the approximate solubility of calcium cetyl sulfate in the salt solutions tested.
Paper chromatography of unsaturated fatty acid esters as their mercuric acetate addition compounds
Authors: Inouye Yoshiyuki , Noda Manjiro , Hirayama Osamu 
Published: June 2007

SummaryA method is described by which unsaturated fatty acid esters can be separated and identified by reversed‐phase paper chromatography. The procedure is based upon the formation of the mercuric acetate addition compounds of the esters and the detection of the compounds on the chromatograms, using the sensitive color reaction with diphenylcarbazone. The application of this technique to the analysis of the component unsaturated acids of natural fats has been examined, and tetradecenoic acid in olive oil and hexadecenoic acid in linseed oil both formerly unidentified have been detected as the minor component acids by means of the method. The preliminary investigation on the absorption spectra of diphenylcarbazone complexes derived from the addition compounds has been made to bring the method into quantitative use.
Synthetic detergents from animal fats. IV. Sodium 9,10‐dichlorooctadecyl sulfates
Authors: Weil J. K. , Stirton A. J. , Maurer E. W. 
Published: June 2007

SummarySodium 9,10‐dichlorooctadecyl sulfates were prepared by the addition of chlorine to oleyl and to elaidyl alcohols, and sulfation of the dichlorooctadecanols with chlorosulfonic acid. The sodium 9,10‐dichlorooctadecyl sulfates are readily soluble in water at 25°C and resemble sodium oleyl sulfate in detergent and surface‐active properties. Tallow alcohols can be chlorinated by the addition of chlorine and sulfated with one of the usual sulfating agents to produce an adequately soluble detergent and surface‐active agent.
The reduction of free gossypol in cottonseed flakes during solvent extraction
Authors: Arnold Lionel K. , Juhl William G. 
Published: June 2007

ConclusionsExtraction with trichloroethylene was found to be an effective method of reducing the free gossypol content of flaked cottonseed meats. The reduction was found to be a function of both extraction temperature and residual extractables in the extracted meal. Because of the low temperatures involved the meal produced by this method has a higher soluble protein content than a meal in which the free gossypol is reduced by heat treatment.
Solvent extraction of fish offal
Authors: Arnold L. K. , Arvidson H. C. 
Published: June 2007

SummaryData are given which show the effect of the various extraction variables on the extraction of fish meal in both the laboratory and pilot plant. The use of wetting agents, although promising in the laboratory, does not appear to be of much value for pilot plant operation. A higher percentage of the oil components is removed by trichloroethylene under a given set of extracting conditions than with hexane. The mechanism of the extraction is believed to be one of surface‐washing for short extractions, and for longer extractions this washing process is supplemented by diffusion.
Adsorption of synthetic detergents affects use and waste disposal
Authors: Flett L. H. , Hoyt L. F. , Walter J. E. 
Published: June 2007

SummaryIn a brief discussion such as this, it is impossible to do more than touch some of the highlights. Facts have been pointed out which serve to explain some of the many anomalies which are all too common in the use of synthetic detergents. Much progress can still be made in the economical use of detergents by a precise understanding of the surface effects required and by proper choice of materials and conditions to achieve those results.
The inhibition of autoxidation by aromatic amines
Authors: Adamic K. , Bowman D. F. , Ingold K. U. 
Published: June 2007

AbstractRecent work on the inhibition of autoxidation by aromatic amines is reviewed. The rate controlling step for the inhibition process is abstraction of the amino hydrogen by a peroxy radical. The rate of this reaction is increased by electron donating substituents attached to the aromatic ring. Nitroxide radicals may be produced in the reaction of peroxy radicals with secondary amino radicals. The efficiency of nitroxide formation is greater for tertiary than for secondary peroxy radicals because, in the latter case, the caged nitroxide and alkoxy radical may disproportionate to give a hydroxylamine and a carbonyl compound. Primary aromatic amines do not give nitroxides, presumably because the peroxy radical‐amino radical reaction gives an alcohol and a nitroso aromatic. The tertiary amine, N,N,N′,N′‐tetramethyl‐p‐phenylenediamine is shown to be a catalyst of autoxidation rather than an inhibitor, as has been previously reported. The products of the N‐phenyl‐2‐naphthylamine‐peroxy radical reaction have been identified.
Hydrogenation of triglycerides containing linolenic acids: II. Continuous hydrogenation of vegetable oils
Authors: Schmidt H. J. 
Published: June 2007

AbstractIn this study continuous hydrogenation of neutral oils, especially the selective hydrogenation of soybean oil, is described. The reactor is a column divided by a series of plates into a number of reaction chambers. Oil with suspended catalyst and hydrogen enters the column at the bottom and flows concurrently with hydrogen through it. The pressure in the reactor will adjust itself, depending on the activity and concentration of the catalyst and throughput of oil. The ratio of gas volume in the reactor to volume of the oil is very low, so that the iodine value of the hydrogenated product can be controlled to within 1.5 iodine unit.
Trapped radicals in dry lipid‐protein systems undergoing oxidation
Authors: Roubal William T. 
Published: June 2007

AbstractFree radicals derived from perozidizing lipids in close association with proteins and other biomolecules have been implicated as being the principal reactants leading to polymerization of proteins and destruction of amino acids. The present study, which deals with lipid‐protein systems low in moisture, shows that radical derived from oxidizing lipid are readily trapped. Partial characterization of these radicals has been possible. The possibility that these radicals are the ones which participate in events leading to biological damage is explored.
Corrosion of alloys in tall oil distillation service
Authors: Templeton Harold C. 
Published: June 2007

AbstractPlant corrosion tests of various metals and alloys in tall oil distillation streams present the effect of alloy composition on corrosion rate. Stream temperature, alloy composition and stream composition are correlated so as to provide a useful guide to material selection for tall oil distillation plants. Alloys exposed to corrosion test were iron or nickel base with chromium plus varying amounts of molybdenum. Molybdenum is the most important alloy addition in reducing the rate of corrosion attack, with corrosion attack at a very low rate, <.1 mil per year, at the 6% molybdenum level in the most aggressive stream tested, i.e., 85% fatty acids at 518F. The presence of chromium does not appear to be essential to obtaining good corrosion resistance to the more corrosive conditions. Corrosion rates increase with increasing temperature. The streams classed as high in fatty acids are much more corrosive than those which are classed as high in rosin acids. Vapor phase streams are more corrosive than liquid phase streams. Corrosion attack is normally from pitting. Most of the more corrosive conditions can be handled with an alloy containing 3% to 4% molybdenum (AISI Type 317), but some process conditions require higher molybdenum contents in order to obtain acceptable corrosion rates. Less corrosive streams can be handled with an alloy containing less than 3% molybdenum (AISI Type 316).
Some recently discovered constituents of animal fats
Authors: Hartman L. 
Published: June 2007

SummaryA series of branched‐chain and odd‐numbered straight‐chain fatty acids has been recently isolated from ox, sheep, and butterfat. Substantial amounts oftrans‐unsaturated acids have been found in the depot fats of ruminants, but none or little in nonruminants. Mechanisms of the formation of all these constituents based on the activity of rumen bacteria are suggested.
A polarographic investigation of the kinetics of epoxidation of unsaturated fatty acid esters
Authors: Ricciuti Constantine , Silbert Leonard S. , Port William S. 
Published: June 2007

SummaryA polarographic technique which uses a nonaqueous electrolytic solution consisting of 0.25M ammonium acetate in glacial acetic acid is a suitable medium for the investigation of the kinetics of fatty acid ester epoxidations. From the polarographic data the specific reaction rate constants for the perlauric acid epoxidation of vinyl laurate, methyl oleate, and vinyl oleate in benzene at 25°C. were found to be 12, 232, and 270 × 10−3 l./mole−1 min−1. The Arrhenius equation for the epoxidations of methyl oleate and vinyl oleate by perlauric acid can be expressed as