bluuebunny/crossref_metadata_2025_split huggingface dataset:
Colorimetric assay for carboxymethyloxysuccinate, a new detergent builder
Authors: Viccaro John P. , Ambye Edith L. 
Published: June 2007

AbstractA spectrophotometric assay was developed for the quantitative determination of carboxymethyloxysuccinate, a new detergent builder. The method was based on the color produced with β‐naphthol in 92.5% (w/w) sulfuric acid. As little as 1.0 μg of carboxymethyloxysuccinate can be measured. Determination of the builder in primary sewage effluent and river water, and interference studies were also reported.
Long term storage of soybean and cottonseed salad oils
Authors: Evans C. D. , List G. R. , Moser Helen A. , Cowan J. C. 
Published: June 2007

AbstractCommercially prepared and packaged soybean and cottonseed salad oils from several different processors were evaluated periodically during storage for 12 months. Partially hydrogenated and winterized soybean oils, as well as unhydrogenated soybean salad oils, were stored in bottles and cans at 78 and 100 F. Control samples of all oils were held at 0 F during the entire test. Some lots in bottles and cans were packaged under nitrogen to improve storage stability. Agreement was good between organoleptic and oxidative evaluation of aged oils. After 26 weeks of storage at 100 F, the flavor of partially hydrogenated‐winterized oils packaged under nitrogen showed a minimum loss. These same oils did not exhibit much, if any, reduction in their oxidative stability as indicated by storage peroxide values (active oxygen method). Soybean oil not protected with nitrogen demonstrated progressive flavor deterioration at 100 F. After 10 weeks of storage, the deterioration became marked and the flavor score was below 5. From limited observations, bottled oils appear to have a better stability than oils packaged in screw‐cap tin cans. Hydrogenated oils packaged under nitrogen in cans had good oxidative stability, but some lowering of the flavor score was observed. Nonhydrogenated soybean oils packaged in tin cans not under nitrogen exhibited the most rapid flavor deterioration of all lots of oil investigated.
Amphoteric surfactants from mixed N‐alkylethylenediamine
Authors: Bluestein C. , Rosenblatt W. , Clark J. R. , Stefcik A. 
Published: June 2007

AbstractThe preparation of amphoteric surfactants by the condensation of mixed N‐alkylethylenediamines and unsaturated acid derivatives, particularly acrylic acid esters, was studied. The reaction proceeded readily near 100 C either neat or with solvents. Saponification of the ester products yielded salts which were water‐soluble. The mono‐ and disodium salts of mixed N‐alkyl (C11.5 av) ethylenediamine dipropionic and diisobutyric acid (crotonic acid derived) as 1% active in water were completely soluble at all pH levels. The solutions demonstrated no perceptible isoelectric range on addition of 1–10% concentrations of sodium chloride. Data on surface tension, solubility, calcium tolerance, foam, viscosity, color, and density are presented.
An instrument for measuring the hardness of fats and waxes
Authors: Lovegren N. V. , Guice W. A. , Feuge R. O. 
Published: June 2007

SummaryHeretofore a good method for measuring the hardness of fats and waxes has not been available. Instruments currently used to measure hardness (not consistency) are relatively inaccurate and give results based on an arbitrary scale.A new instrument and technique have been devised for measuring the hardness of fats and waxes. They are essentially an adaptation of the Brinell hardness test used for metal and alloys. In determining the hardness of a fat or wax, a perfectly round steel ball having a diameter as small as 0.1250 in. or as large as 0.5000 in. is pressed with a force of 200 g. to about 6 kg. onto the surface being tested. The hardness index, in terms of kilograms per square centimeter, is determined from the slight impression produced. The index is relatively independent of ball size, test load, and other test conditions, provided these are confined to certain ranges.Hardness indices have been determined for products ranging from poorly tempered cocoa butter to rosin. Differences in hardness observed have varied over 1500‐fold. The hardness of cocoa butter has been found to vary over seven‐fold, depending on thermal history.
Changes in the composition of soybeans on sprouting
Authors: McKinney L. L. , Weakley F. B. , Campbell R. E. , Cowan J. C. 
Published: June 2007

SummaryChanges in nitrogen and oil contents and loss in dry weight have been followed during the first six days of germination of the Hawkeye variety of soybeans; thiamin and ascorbic acid content have been followed for four days. During the first three days about 1.5% of the dry matter was lost; the nonprotein nitrogen increased from 3 to 6% of the total nitrogen, with no change in the petroleum ether extractables and with a decrease in free fatty acids. At the end of six days, with sprouts about 2 1/2 in. long, only 2.6% of the dry matter was lost, the nonprotein nitrogen had increased to 13% of the total nitrogen with 2.6% loss of total nitrogen, and a 12% loss was observed in petroleum ether extractables; the free fatty acids did not increase appreciably. No change in the thiamin content occurred during the first four days of germination. Ascorbic acid was found to be absent in mature beans but appeared after the start of germination and increased rapidly during the fourday period.An analysis of these results and of those from the literature indicates that soybeans sprouted for two to three days have possibilities for use in high‐energy, high‐protein broiler feed.
Fatty acids of lard. B. Quantitative estimation by silicic acid and gas‐liquid chromatography
Authors: Magidman Paul , Herb S. F. , Luddy F. E. , Riemenschneider R. W. 
Published: June 2007

AbstractA quantitative comparison was made of the fatty acid composition of a commercially rendered lard, a laboratory rendered lard, and a solvent extracted lard representing the same batch of pig tissue. The composition was determined by a preliminary separation of the methyl esters on a silicic acid column floowed by gasliquid chromatography of the fractions containing a known added amount of reference compound. This technique permitted estimation of the composition of each fraction and subsequent calculation of percentage of the minor as well as the major components in the original lard. It was concluded that the minor components were not artifacts produced in rendering.
Intramolecular effects on the fundamental hydroxyl stretching vibration in derivatives of fats and related compounds
Authors: Eddy C. Roland , Showell John S. , Zell Tatiana E. 
Published: June 2007

AbstractThe intramolecular environment of the hydroxyl group in several compounds related to fats has been investigated by infrared measurements of the fundamental stretching vibration, using a lithium fluoride double monochromator and sufficiently low concentrations (.001舑.05 M) in carbon tetrachloride to avoid intermolecular effects. In saturated alcohols and saturated hydroxyl derivatives of esters, the OH stretching frequency is found to depend on the number of hydrogen and carbon atoms which form the immediate environment of the OH group. Since this varies with rotational isomerism about the C‐O single bond, the infrared hydroxyl band is composite, made up of components whose strengths give information about the relative amount of each rotational isomer present.In unsaturated alcohols and unsaturated hydroxy‐esters, rotational isomers permitting hydrogen bonding to ॠ‐electrons are stabilized according to the accessibility of the unsaturated link to the hydroxyl group, thus altering the proportions of the rotational isomers.
Emulsifiers derived from linseed oil and their potential use in coatings
Authors: Kubie W. L. , O'Donnell J. L. , Teeter H. M. , Cowan J. C. 
Published: June 2007

AbstractIn the development of a stable linseed oil emulsion paint, a series of emulsifiers were prepared from linseed, oil and its fatty acids and alcohols: (a) linseed monoglycerides, (b) mono‐and dilinseed fatty sorbitan esters and a mixed ester obtained by the transesterification of linseed oil with sorbitol, (c) polyoxyethylene ether adducts formed by reacting, ethylene oxide with these sorbitan esters, and (d) linseed polyoxyethylene ether made by ethoxylation of linseed alcohols. Another series of surfactants was prepared by esterifying a polyoxyethylene ether of sorbitol with various amounts of linseed fatty acids. Conditions of preparation and pertinent physical, and chemical properties of the emulsifiers are given.Some of these emulsifiers demonstrated filmforming properties. Combinations were formulated into linseed oil emulsion paints with and without zinc oxide. Paints containing zinc oxide have been relatively stable in viscosity for about 2 yr.
Lipid changes in maturing oil‐bearing plants. III. Changes in lipid classes in flax and safflower oils
Authors: McKillican Mary E. , Sims R. P. A. 
Published: June 2007

AbstractSeeds from Raja flax and Indian safflower were collected at increasing stages of maturity and the free lipid extracted from them with hexane. The true lipid material obtained in this manner was separated into lipid classes by silicic acid column chromatography using a diethyl ether‐hexane gradient and methanol for the phospholipids. Thin‐layer chromatography was used to establish the homogeneity of each lipid class. The composition of the lipid classes was examined by a combination of gas‐liquid, silicic acid‐impregnated paper and thin‐layer chromatography.With both flax and safflower, the relative amounts of the different lipid classes were shown to vary as the seed matured; the phospholipids showed the greatest degree of change. Free fatty acid, mono‐ and diglycerides were not encountered; acidity, when present, was not due to lipid material. Differences within lipid classes were also investigated.
The synthesis and surface active properties of certain amphoteric compounds
Authors: Linfield W. M. , Abend P. G. , Davis G. A. 
Published: June 2007

AbstractIn order to gain some insight into the correlation between chemical structure and surface active properties, a number of amphoteric surface active agents were synthesized. All of these compounds possessed both a quaternary ammonium group and an anionic functional group. The anionic functional group was either a carboxylate, sulfonate, or a sulfate group. The molecules possessed either one or two fat‐derived long chains.In general, the detergency of the single chain compounds was superior to that of the double chain compounds. On the other hand, the double chain compounds showed better fabric softening than single chain compounds. The compatibility with anionic and non‐ionic detergents and soap was also studied. It was observed that there were considerable variations in the degree of compatibility with respect to detergency. In general, anionics of the alkylaryl sulfonate type and soap are incompatible with these amphoterics, while non‐ionics appear to be more compatible.
The characterization of nonionic surfactants by NMR
Authors: Greff R. A. , Flanagan P. W. 
Published: June 2007

AbstractThe methods currently reported in the literature for the characterization of nonionic surfactants are usually applied to one portion of the molecule and require a knowledge of the other portion for complete identification. This indirect approach leaves much to be desired. A simple, rapid, and more direct method of characterization is to measure the proton signal intensity in high resolution nuclear magnetic resonance (NMR) spectra. This method determines the hydrophile to hydrophobe ratio without requiring standard samples for calibration or a prior knowledge of the hydrophobe. In addition, this method will frequently give much valuable information about the identity of the hydrophobe, such as the average chain length, the degree of branching, and the type of aromatic substitution, if any. This method has been applied to the characterization of the common types of commercial polyethylene oxide condensates. The application of NMR to the analysis of formulated detergent products is also discussed.
Determination of the classes of free monocarbonyl compounds in oxidizing fats and oils
Authors: Keith R. W. , Day E. A. 
Published: June 2007

AbstractSimultaneous equations were derived to distinguish and account for the major free monocarbonyl classes in oxidizing fats and oils. The procedure of Pool and Klose was modified to accommodate the equations. The procedure involves conversion of the free monocarbonyls to DNP‐hydrazones by passage of a benzene solution of the sample over an alumina‐DNP‐hydrazine reaction column. The alkanals, alk‐2‐enals and alk‐2,4‐dienals were measured by absorbance readings at 430, 460, and 480 mॖ of a benzene alcoholic‐KOH hydrazone solution. The average error of the procedure in the analysis of total carbonyls in authentic mixtures was 2.4%.It was found that the qualitative composition of the DNP‐hydrazones obtained from milk fat by the reaction column were identical to the volatile carbonyl fraction. Moreover, there was less than 5% difference in the volatile monocarbonyl content of milk fat and the quantity measured by the modified Pool and Klose procedure. The data suggest that the procedure affords a means of measuring volatile or free monocarbonyls of oxidizing lipids. Since the volatile monocarbonyls are directly related to flavor deterioration of oxidizing lipids, it would appear that the free monocarbonyls, as measured by the modified Pool and Klose procedure, should exhibit a corresponding relationship.
Cyclic fatty acid yields from linseed oil
Authors: Eisenhauer R. A. , Beal R. E. , Griffin E. L. 
Published: June 2007

AbstractIncreased yields of saturated cyclic fatty acids which are fluid at 蜢50C have been obtained from linseed oil. Depending on reaction conditions, yields varied from 20舑42 g of cyclic acids per 100 g of linseed oil. Solvent ratios of 6, 3, and 1.5蝘1; catalyst concentrations of 10, 30, 60, and 100%; and reaction temps of 225, 275, 295, and 325C were evaluated. Ethylene glycol and diethylene glycol were compared as reaction solvents.In general, high solvent ratios favored high cyclic acid yields at the lower reaction temperature, but as the temperature increased the effect of solvent ratio decreased. Increasing the percentage excess of sodium hydroxide increased the cyclic acid yield. Diethylene glycol gave higher yields than ethylene glycol at comparable conditions.
Reactivity of zinc oxide and titanium dioxide in the presence of dispersing agents
Authors: Princen L. H. , DeVena Marilyn J. 
Published: June 2007

AbstractThe effect of various dispersing agents on the interaction between zinc oxide and titanium dioxide in water was investigated. Addition of conventional dispersing agents to suspensions of zinc oxide and titanium dioxide reduces initial viscosities but increases the rate of interaction; however, ethylene glycol reduced interaction. Higher concentrations of dispersing agents caused foaming of the suspensions and caking of the pigments. If organic dispersing agents are replaced by inorganic phosphates, pigment interactions, foaming, and caking can be prevented in suspensions containing as much as 61% solids by weight.
Alcoholysis ofVernonia anthelmintica seed oil and isolation of methyl epoxyoleate
Authors: Barford R. A. , Herb S. F. , Luddy F. E. , Magidman P. , Riemenschneider R. W. 
Published: June 2007

AbstractThe methyl esters ofVernonia anthelmintica seed oil were prepared without oxirane destruction by methanolysis using potassium methylate as catalyst. A single crystallization of the methyl esters from petroleum ether at 蜢60C was found to be a convenient means of preparing large samples of methyl epoxyoleate of 93.6% purity in 92% of theory yield as based on oxirane titration. Further purification was achieved by recrystallization from petroleum ether at 蜢40C to give a product at 97% purity in 54% of theory yield. Gas‐liquid chromatography and thin layer chromatography along with associated techniques were employed to obtain the fatty acid composition of the crystallization fractions. Fifteen fatty acid methyl esters, including the methyl 12,13‐epoxyoleate were identified.
Ether alcohol sulfates. The effect of oxypropylation and oxybutylation on surface active properties
Authors: Weil J. K. , Stirton A. J. , NuɁez‐Ponzoa M. V. 
Published: June 2007

AbstractThe reaction of 1,2‐butylene oxide with fatty alcohols of 12 to 18 carbon atoms was investigated and products were compared with those from the propylene oxide reaction. A 60% yield of the first derivative was obtained for the butylene oxide reaction compared with a maximum yield of 50% for the propylene oxide reaction. First and second derivatives were fractionally distilled from the reaction mixtures and characterized as pure ether alcohols and their acetates.Sulfation of the pure ether alcohols permitted some interesting comparisons of the effect of structural change on surface active properties. Oxybutylation gave slightly greater solubility increases than oxypropylation and both reactions were more effective than oxyethylation. Dioxyalkylated products had lower Krafft points than monooxyalkylated products. A low degree of oxyalkylation had only minor effects on the detergency of alcohol sulfates but polyoxybutylation caused significant reductions in foam height for the 16 and 18 carbon alcohol sulfates. Critical micelle concentration was reduced both by increasing degree of oxyalkylation and molecular weight of epoxide. All of the ether alcohol sulfates were effective lime soap dispersing agents.
Absence of aflatoxin from refined vegetable oils
Authors: Parker Wilbur A. , Melnick Daniel 
Published: June 2007

AbstractThe present investigation is the first definitive study of the fate of the aflatoxins in vegetable oils undergoing processing. Crude oils, obtained by solvent extraction or by hydraulic pressing of ground moldy peanuts (not suitable for human consumption), contained only small fractions of the aflatoxin originally present in the peanuts; the meals retained the bulk of the aflatoxin. Conventional alkali refining and washing of the oils reduced aflatoxin content to a range of 10 to 14 ppb. The subsequent bleaching operation essentially eliminated aflatoxin from the oils; the concentrations were now less than 1 ppb. The above results were confirmed using corn oils obtained from corn germ deliberately contaminated in the laboratory withAspergillus flavus. The nonfluorescing forms of aflatoxins, capable of being produced during the alkali refining operations, are also absent from the refined vegetable oils; these aflatoxin derivatives are readily converted to their original form on acidification and thereby measurable by fluorescence, if present.
The processing and storage characteristics of glandless cottonseed
Authors: Lawhon J. T. , Wamble A. Cecil 
Published: June 2007

AbstractTwo consecutive storage tests of seven and six‐months' duration were conducted to determine the relative effects of adverse storage conditions on glandless and glanded cottonseed and the products derived from each.The moisture conditions during storage resulted in extreme quality deterioration in both glandless and glanded seed. The damage sustained by glandless seed was not substantially different from damage occurring to glanded seed. Neither did glandless seed appear to deteriorate at a faster rate.Normal direct solvent extraction processing methods were followed to process seed for products quality evaluations as measured by nitrogen solubility, epsilon amino free lysine, and gossypol content for meals and FFA, cup refining loss, refined color, bleach color and gossypol content for oils.Oil from glandless seed refined and bleached to lower AOCS colors than corresponding glanded seed oils. Refining losses for oils from damaged seed were slightly higher for glandless seed oils.The meal quality from glandless seed was superior in all categories measured.
Reaction of autoxidizing linoleate with coho salmon myosin
Authors: Braddock R. J. , Dugan L. R. 
Published: June 2007

AbstractReactions that contribute to denaturation, destruction and quality changes of fish muscle lipids and protein were studied. Compounds with characteristic fluorescence spectra were isolated by extraction and thin layer chromatography from an autoxidizing system consisting of sodium linoleate, Coho salmon myosin and buffer. Similar compounds were also present in extracts from freeze‐dried salmon steaks and salmon kept frozen at −20 C for 1 year. TBA values and oxygen uptake of the autoxidizing system showed initial rapid increases with time followed by a significant decrease in TBA values and gradual leveling off of oxygen uptake upon prolonged oxidation. IR spectra before and after borohydride reduction and UV, visible and fluorescence spectra indicated the presence of C=N functional groups in extracts from the various samples. These compounds were not extractable from the control myosin solutions allowed to oxidize without addition of linoleate. Amino acid analyses of the myosin from the autoxidizing system, when compared with nonoxidized myosin‐linoleate systems, indicated significant decreases in the amounts of histidine, lysine and methionine following oxidation. These reactions apparently contribute to the denaturation and destruction of the lipids and protein in the model system, as well as in a frozen or freeze‐dried product.
Safety of nuts heat‐processed in molten hexitols
Authors: Alfin‐Slater R. B. , Wells P. , Aftergood L. , Melnick D. 
Published: June 2007

AbstractA blend of hexitols, comprising 80 parts by weight of mannitol and 20 parts of sorbitol, has been used in place of a frying fat in roasting nuts. Even though physicochemical tests demonstrated no measurable deterioration of the hexitol components on continuing repetitive use, biological studies were carried out to establish the safety of the end product. The latter was the novel dry roasted peanut product; the control consisted of conventionally air roasted peanuts. Both products were ground to peanut butter consistency and then stabilized with added hydrogenated peanut oil to facilitate the feeding programs. Male and female rats were maintained on the two peanut products for four generations. It was found that rats subsisting on diets containing the regular peanut butter increased in weight at a somewhat greater rate than did those on the diet containing the special peanut product. Efficiency of food utilization was not adversely affected and overall weight gains were satisfactory. All rats appeared normal and healthy throughout the experiment. There was no morbidity and no diarrhea. Breeding performance was slightly better among those rats on the special peanut product diet. No pathology was observed at autopsy and there were no differences in organ weights among the rats on the two diets. Total liver lipid and liver cholesterol levels were somewhat higher among the control peanut butter‐fed rats, as compared to those on the “special” peanut butter diet. On the basis of (a) published related studies involving biological evaluations of the control peanut butter diet vs. the same adequate diet but containing no peanut components and (b) the present findings, it is concluded that no unknown factors of a toxic nature are present in peanuts roasted in the molten hexitol blend.
Analytical critique of hexitols used as a cooking medium
Authors: Waltking Arthur E. , Bleffert George W. , Brickman Lawrence , Wells Phillip R. 
Published: June 2007

AbstractAnalysis by differential scanning calorimetry and gas liquid chromatography of hexitol blends used as a roasting medium for peanuts demonstrated that there was no significant deterioration of the hexitol components due to prolonged repetitive heating. Small decreases in the hexitol content of the roasting medium, which were found after 72 hr at a temperature of 330 F, closely corresponded to the increases in the hexitan content. Furthermore no evidence could be found of any significant oxidative degradation products in any of the polyol samples analyzed.