bluuebunny/crossref_metadata_2025_split huggingface dataset:
Rapid estimation of peroxide content of soybean oil by measuring thermoluminescence
Authors: Miyazawa Teruo , Fujimoto Kenshiro , Kinoshita Mikio , Usuki Riichiro 
Published: May 2007

AbstractThermoluminescence measurements can serve as a simple and rapid procedure for the estimation of peroxide content of soybean oil. The thermoluminescence intensity, measured at 100°C, increases in proportion (r=0.978) to the peroxide value (from 0.5 to 18.0 meq/kg) of soybean oil, without any interference by the tocopherol contents. The emission spectrum had a maximum wavelength at around 440–480 nm, suggesting that excited triplet carbonyls formed during thermal decomposition of hydroperoxides are involved. The thermoluminescence measurement is readily available for the simple and rapid estimation of the peroxide content of soybean oil, with no need for chemical reagents and delicate skills.
The adsorption of calcium ions to surfactant films on Graphon
Authors: Zettlemoyer A. C. , Skewis J. D. , Chessick J. J. 
Published: May 2007

AbstractPreviously, the adsorption mechanisms of sodium dodecyl sulfate (NaDS) and of sodium dodecylbenzene sulfonate (NaDBS) onto Graphon (a high area, graphitized carbon black) had been determined. Calorimetric heats of adsorption of the surfactants were also measured using a plastic calorimeter designed to avoid contamination by calcium ions. This work has now been extended to learn the effects of calcium on the Graphon/solution interface.Radiocalcium adsorption measurements showed that the adsorbed NaDS takes up limiting amounts of one calcium for two DS ions and the chains extend directly from the surface in close‐packed array. (In the absence of calcium, the NaDS takes up one of two arrangements with two different lengths of the hydrocarbon chain lying on the Graphon surface). Several lines of evidence indicate that the calcium is tightly bound at the interface. Above the cmc, the micelles compete for the calcium ions. For NaDBS, the arrangement on the Graphon is not altered by the calcium but other results are similar.Trace amounts of calcium strongly enhance the flocculation of the Graphon. This finding suggested that deposition of the surfactant‐coated Graphon onto cotton should be followed as a function of added calcium. It was found that traces of calcium greatly increased the deposition apparently by bridging surfactant on the Graphon to surfactant on the cotton.
Hexane and ethanol as peanut oil solvents
Authors: Arnold Lionel K. , Choudhury R. Basu Roy 
Published: May 2007

AbstractAbsolute ethanol is a better solvent for extracting peanut grits than 95% ethanol, with hexane intermediate in its action. More nonlipids solids are extracted by 95% ethanol than absolute ethanol as compared with none by hexane. Ethanol‐extracted oils are slightly higher in color and free fatty acids than hexane‐extracted oils.
Hydrogenation of a fatty acids is not influenced by the position it occupies on a triglyceride molecule
Authors: Mattson F. H. , Volpenhein R. A. 
Published: May 2007

AbstractRandomly rearranged soybean oil (Iodine Value 128) was hydrogenated with samples being taken at decrements of 10 I.V. units. The composition of the fatty acids occupying the various positions of the triglyceride molecules of these fats was determined. The results demonstrate that the position an unsaturated fatty acid occupies on a triglyceride molecule does not influence its rate of hydrogenation.
Concurrent oxidation of accumulated hydroperoxides in the autoxidation of methyl linoleate
Authors: Privett O. S. , Nickell Christense 
Published: May 2007

Summary
Kinetic studies showed that concurrent oxidation of preformed hydroperoxides may be expected to take place at all stages of the autoxidation of methyl linoleate. The rate of oxidation relative to the rate of autoxidation of unoxidized ester is determined chiefly by the extent of the accumulation of hydroperoxides.
Infrared spectral analysis of hydroperoxides oxidized to various degrees indicated thattrans, trans diene conjugation and isolatedtrans double bonds produced in the autoxidation of methyl linoleate are related to the concurrent oxidation of the accumulated hydroperoxides.
The low absorptivity observed for diene conjugation, compared to that which may be expected for the exclusive production ofcis, trans diene conjugated hydroperoxide isomers during the autoxidation of methyl linoleate is attributed to the concurrent oxidation of accumulated hydroperoxides.
The effect of antioxidants in giving a well‐defined induction period in the oxidation of hydroperoxides isolated from autoxidized methyl linoleate indicated that the oxidation proceeds by a chain reaction.
The primary reaction products of the oxidation of hydroperoxides isolated from autoxidized methyl linoleate were found to be polymers formed in a sequence of reaction involving the diene conjugation.
Studies on the autoxidation of methylcis‐9,trans‐11‐linoleate showed thatcis, trans isomerization of the conjugated diene took place with the concurrent production of isolatedtrans double bonds and loss of diene conjugation.
Study on the polymorphism of normal triglycerides of sal(Shorea robusta) fat by DSC. I. Effect of diglycerides
Authors: Reddy S. Yella , Prabhakar J. V. 
Published: May 2007

AbstractThe effect of diglycerides (DG) on the phase transition of various polymorphic forms of normal triglycerides (TG) of sal fat was investigated by differential scanning calorimetry. Three levels of DG, 5, 10 and 15%, were used. DG delayed the phase transition of lower melting crystal forms to higher forms of TG when the samples were brought to a congealed state by rapid cooling (20 C/min) and heated at rates ranging from 1.25 to 10 C/min; the extent depended on the level of DG and the rate of heating. As the level of DG and the rate of heating increased, the delay in phase transition of crystal forms I → II → III was more pronounced. The phase transition of crystal forms I, II and III to form IV was delayed at 5 and 10% levels of DG, while at the 15% level the phase transition of form I to higher forms was completely stopped when the samples were tempered at 0 C for 18 hr and heated at 10 C/min. DG at 10 and 15% levels retarded the phase transition of form IV to the most stable (V) form of TG when the samples were tempered at 0 C for 1 hr followed by 3 hr at 26 C.
Radiolysis of lipids in monolayers. I. Saturated fatty acids
Authors: Hau Lung‐Bin , Nawar W. W. 
Published: May 2007

AbstractIn order to study the effect of molecular orientation on the behavior of lipids when exposed to high energy radiation, model systems of palmitic acid or ethyl palmitate adsorbed as monolayers on silica were irradiated with60Co at 25 Mrad under vacuum, and the volatile products compared with those of control samples irradiated in bulk. Major quantitative differences were observed. More of the Cn−1 alkane relative to the shorter‐chain members of the homologous series were formed in bulk samples as compared to samples in monolayer. The Cn−2 alkene and Cn aldehyde also were formed in greater quantities in bulk. These observations are explained on the basis of a reduced preferential cleavage near the carbonyl group and a restricted mobility of free radical intermediates, in the case of the monolayers.
High performance size exclusion chromatography of fatty acids, mono‐, di‐ and triglyceride mixtures
Authors: Christopoulou Constantina N. , Perkins Edward G. 
Published: May 2007

AbstractA high performance size exclusion chromatographic (HPSEC) method is described for the separation and quantitation of fatty acids, mono‐, di‐ and triglyceride mixtures. The various lipid components were separated on two columns packed with 5 µm styrene/divinylbenzene copolymer and connected in series. Toluene was employed as eluant, and components were monitored by refractometry. A formula derived for calculation of total weighted correction factors (WCF) for the various lipid classes based on known values of correction factors of simple lipid components and the fatty acid composition of the sample allowed quantitation of lipid mixtures containing a variety of different molecules. The precision of the experiments is such that the relative standard deviation for each lipid component was 1–5%, and a component could be detected at 0.05% level.
Changes in physico‐chemical properties during decomposition of nonionic surfactant solutions
Authors: Sato Takatoshi , Saito Yoshihiro , Anazawa Ichiro 
Published: May 2007

AbstractThe decomposition and accompanying changes in surface chemical properties of nonionic surfactants were investigated. The decomposition of nonionic surfactants occurs in the polyoxyethylene and ester chains. Ester chains were susceptible to decomposition with an increase in the polyoxyethylene chain length, but polyoxyethylene chains were not. Surface chemical properties such as solubilizing power, surface tension, effective specific volume, and intrinsic viscosity also deteriorated during decomposition of the surfactants.
Determination of moisture, oil, and free fatty acids in castor beans
Authors: Demint Robert J. , Cucullu Alva F. , Hoffpauir Carroll L. 
Published: May 2007

SummaryCastor beans may be satisfactorily prepared for analysis by grinding in a food chopper equipped with a 12‐tooth blade.For the determination of moisture and volatile matter a 5‐g. sample of ground beans or pomace or a 50‐g. sample of whole beans should be dried for 2 and 4 hours, respectively, at 130°C. in a forced‐draft oven.For the determination of oil in castor beans a 5‐g. sample of ground beans should be extracted as directed by the A.O.C.S. Official Method Aa 4‐38, using carbon tetrachloride for 2 hours, reground with 0.5 g. of 60‐ to 80‐mesh sand, and subsequently extracted for 2 additional hours. For castor pomace similar extraction for 4 hours without regrinding is satisfactory.The free fatty acid content of castor beans can be determined by extracting the ground beans at room temperature with methyl alcohol and titrating the extracted oil as directed in A.O.C.S. Official Method Aa 6‐38 after removal of solvent by heating under reduced pressure.
Naturally‐occurring epoxy acids. III. Methods for their isolation
Authors: Morris L. J. , Hayes H. , Holman R. T. 
Published: May 2007

AbstractThe adaptation of a wide range of isolation methods to the separation of epoxy components from seed oils has been accomplished. The application of these methods to samples ranging from a few micrograms to 50 g. or more has been considered, and recommendations as to the most suitable methods for specific sample sizes are made. Most of the procedures described are equally suitable for the isolation of hydroxy and other oxy‐acids and esters. Some of them, in conjunction with gas‐liquid chromatography, provide methods for total analysis of oils containing oxy‐acids, which are more accurate and convenient than current analytical methods.
The use of biodegradable linear alcohol surfactants in textile wet processing
Authors: Zika Harry T. 
Published: May 2007

AbstractHighly biodegradable linear alcohol surfactants have proven to be efficient wetting and scouring agents for use in all phases of textile wet processing. The linear alcohol surface active agents can be directly substituted for the conventional alkylphenol‐based materials, which have previously been shown to be resistant to biodegradation. No loss in performance or handling characteristics are encountered by changing the surfactant hydrophobe from alkylphenol to linear alcohol. Surfactants based on the linear primary alcohols, which are widely used in biodegradable household detergents, are somewhat less desirable for use with textiles due to generally higher solidification points and less efficient wetting ability. Replacement of branched chain alkylphenol nonionics by more biodegradable linear alcohol ethoxylates has proceeded rather slowly in the textile industry. This is due to various factors, one of which is the reverse relationship between low five‐day biochemical oxygen demand (BOD) requirements for industrial waste streams and the higher five‐day BOD of the linear alcohol ethoxylates. Continued use of slower degrading alkylphenol ethoxylates is not, however, a satisfactory solution to the problem of the best choice of surfactant. Longer range oxygen demands on receiving waters are shown to exist as a result of such slower biodegradation of these alkylphenol nonionics.
Processing of oilseeds to meal and protein flakes
Authors: Becker Kenneth W. 
Published: May 2007

AbstractThe prime consideration during processing of oilseeds to meals and flakes, i.e. toasting or cooking, is the time‐temperature‐moisture content relationship. Protein dispersibility decrease of any of these variables, but there is a threshold value for each variable below which the denaturation rate is very slow. In general, denaturation of protein is measured by its water dispersibility, i.e., denaturation increases as protein water solubility decreases. Choice of the extraction process for oilseeds depends primarily on the oil content of the seed and the allowable protein denaturation during preparation for extraction. Seeds with oil contents up to 30% may be extracted directly in percolation extractors, with minimum protein denaturation. Higher oil content seeds must be prepressed with some denaturation or they can be extracted by an immersion process such as centrifuge battery to minimize protein denaturation. The desolventizing operation is the most critical in fixing the degree of protein denaturation, since all three pertinent variables are near or above their threshold values. The selection of the proper processing units to desolventize completely the meal but maintain desired limits will be discussed. Subsequent heat treatment after the desolventizing process may be used to denature the protein or may be minimized to prevent much further denaturation. Prompt cooling is necessary before storage to preserve the required protein denaturation values. Classification and sizing may be required to meet the meal specifications.
Oxidations involving the heme complex in raw meat
Authors: Greene Barbara E. 
Published: May 2007

AbstractIn raw meat systems one is concerned with both lipid and pigment oxidations. Heme pigments catalyze oxidation of tissue lipids causing a stale or rancid odor and flavor. Free radicals from lipid oxidation can oxidize and decompose the red ferrous hemes. This results in the brown colored meat commonly rejected by the consumer. This paper reports three approaches taken to study means of reducing these nonmicrobial oxidative changes: (1) enzymatic reduction of metmyoglobin to maintain ferrous pigments; (2) inhibition of lipid and pigment oxidation and decomposition by means of an antioxidant and reducing agent; (3) the use of model systems to study the kinetics of lipid and heme oxidations. While a biological metmyoglobin reducing system has been found to exist in post mortem suscles, its practical significance in relation to retention of meat color and odor is not fully understood. Anaerobic conditions are usually necessary to achieve complete reduction. The common phenolic antioxidants, butylated hydroxyanisole (BHA) and propyl gallate, along with ascorbic acid will protect meat color and odor for up to eight days according to both chemical analyses and sensory evaluations. Such meat can be packaged aerobically. Surface pigments will remain as the bright red oxymyoglobin familiar to the consumer rather than the purple reduced myoglobin of anaerobically packaged meat.The peroxide‐heme ratio may be an important factor in determining rate of oxidation of both pigment and lipid. Maintenance of a high proportion of heme to lipid appears to prevent catalysis of lipid oxidation. The importance of this in relation to actual storage life of meat has not been explored.
Synthesis of long chaina,B‐alkynoic anda,B‐alkynoic acids viaB‐keto esters
Authors: Silveira A. , Weslowski T. J. , Weil T. A. , Kumar V. , Gillespie J. P. 
Published: May 2007

AbstractA general method for the synthesis of long chain α,β‐alkynoic acids from β‐keto esters is described. The synthesis involves conversion of the β‐keto ester to the corresponding pyrazolone, then halogenation and treatment of the resultant 4,4‐dihalo product with dilute aqueous alkali to form the α,β‐alkynoic acids. Specifically, 2‐octynoic, 2‐nonynoic and 2‐decadecynoic acids were prepared as representative examples. If the β‐keto ester has an alkyl group at the α‐position, the final product is a mixture ofcis andtrans α‐substituted‐α,β‐unsaturated alkenoic acids, which may be separated by gas‐liquid chromatography. Pertinent IR and proton magnetic resonance data are used in characterizing the stereochemistry of products and a possible mechanism for the product forming reactions is presented.
Fatty acid composition of buckwheat seed
Authors: Dorrell D. G. 
Published: May 2007

AbstractThe embryo, endosperm, testa and pericarp from seeds of three buckwheat species were analyzed for total lipid content and fatty acid composition. The average lipid content of these tissues was 8.2%, 0.4%, 2.0% and 0.5%, respectively. Eighteen fatty acids were tentatively identified in buckwheat oil. The following eight constituted an average of more than 93% of the total acids: palmitic, stearic, oleic, linoleic, linolenic, arachidic, behenic and lignoceric acids. The embryo tissue of cultivated and Tartary buckwheats contained the fewest minor acids with an average of 95% of the acids containing either 16 or 18 carbons. The pericarp, or hull, had a unique composition with higher levels of saturated acids, odd carbon acids and acids of 20 or more carbons than any other tissues. The compositions of the testa and endorsperm were intermediate.
Cis, trans isomerism of the eleostearate isomers
Authors: Paschke R. F. , Tolberg W. , Wheeler D. H. 
Published: May 2007

SummaryThe cis, trans isomers of the conjugated trienes present a difficult problem for complete determination of structure.Several methods of attack have been outlined, and application of two of them have been made to α and β eleostearic acids, α and β licanic acids, and to pseudoeleostearic acid.These results indicate the following structures: α eleostearic: cis‐9, trans‐11, trans‐13 β eleostearic: trans‐9, trans‐11, trans‐13 pseudoeleostearic: trans‐10, trans‐12, trans‐14 α licanic: 4‐keto, cis‐9, trans‐11, trans‐13 β licanic: 4‐keto, trans‐9, trans‐11, trans‐13
The use of a high resolution NMR spectrometer controlled by a dedicated computer for quantitative analytical chemistry
Authors: Shoolery J. N. , Smithson L. H. 
Published: May 2007

AbstractOperational complexity of high resolution NMR spectrometers has severely limited their use in quantitative analysis in spite of the many inherent advantages of the NMR technique. In order to demonstrate the feasibility of routine analyses in a rapid and accurate fashion with no special demands on the skill of the operator, the authors have programmed a small general purpose computer to control an NMR spectrometer, maintain adjustment of critical operating parameters, acquire data, numerically integrate appropriate spectral regions, calculate results and errors, and print out a teletype record of results. The unsaturation in natural edible oils, expressed as the iodine number and a polyunsaturation factor, has been chosen to illustrate in a specific case the application of this general approach to the analysis of multicomponent mixtures. It is shown in this paper that iodine numbers obtained by NMR agree with those obtained by the classical titration method within two or three iodine numbers over a wide range of values. The effect of varying NMR instrumental parameter settings over a wide range has also been investigated and reported. In view of the results obtained in the present work, it appears that computers aided quantitative analysis using sophisticated analytical instrumentation such as NMR spectrometers, and should now be given serious consideration by many high volume, multicomponent analyses in the food, drug and chemical industries.
Preservation of lipids with malic acid
Authors: Berger S. Edmund , Krolewski Casimir V. , Wizemann Leslie C. 
Published: May 2007

AbstractThis paper deals with an evaluation of malic acid in a number of different lipids of animal and vegetable origin under comparable conditions. An Active Oxygen Method was used, with citric acid as the standard of comparison. In most cases, the performance of the acids was determined in the presence and absence of added iron salts and antioxidants butylated hydroxyanisole and butylated hydroxytoluene. Mathematical evaluation of the data shows malic acid to be at least as effective as citric acid in most cases. In very few instances, a reversal of performance was observed depending on experimental conditions used. In a few experiments, malic acid was also tested against phosphoric acid and found to be equal to or better than the latter. Phosphoric acid caused darkening of the oils at the test temperature used.
Nitrogen determination for rapid quality control of oilseed meals
Authors: McCready R. M. , Fuller G. , Gauger Mona 
Published: May 2007

AbstractThe classic Kjeldahl procedure for determing protein (nitrogen) in oilseed meals is satisfactory but too time consuming for quality control in plants handling large amounts of meal. This paper describes attempts to decrease the time required for nitrogen analysis of safflower seed and meal using equipment available in the quality control feeds laboratory. A dye‐binding method on undigested proteins, digestion followed by colorimetric ammonium determination, digestion followed by distillation of ammonia, and several different digestion catalysts were tested. Digestion with the AOAC catalysts for 15 min and distillation of ammonia for 10–15 min for 90 ml of distillate followed by titration gave results on safflower meals in agreement with the AOAC method and is recommended for accelerated protein tests.
Urethane foams from animal fats: V. Flame resistant foams from hypohalogenated glycerides
Authors: Scholnick F. , Saggese E. J. , Wrigley A. N. , Riser G. R. 
Published: May 2007

AbstractA series of urethane foams has been prepared using hypohalogenated derivatives of triolein, monoolein, lard and tallow as the polyol ingredient. Two‐step hypohalogenation was achieved by epoxidation of the glyceride, followed by treatment with HX. One step hypohalogenation was effected by direct addition of hypochlorous acid (from calcium hypochlorite) or hypobromous acid (from N‐bromoacetamide). The polyols, which varied from viscous liquids to semi‐solids, were adjusted in equivalent weight with triisopropanolamine. Urethane foams were prepared from the adjusted polyols using polymeric polyisocyanate as the isocyanate, triethylene diamine catalyst and Freon 11 as blowing agent. Additional foams were made with 2% antimony oxide as an added fire retardant. Rigid foams were obtained from each glyceride polyol. Fire retardant properties were measured using a modification of ASTM Method D1692‐59T. In each case, the foams exhibited greater flammability resistance than those obtained from polyols containing no halogen atoms. It was noted that the presence of antimony oxide was necessary in order to attain nonburning foams but was accompanied by a lowering of compressive strength.