bluuebunny/crossref_metadata_2025_split huggingface dataset:
The flavor problem of soybean oil. VI. Flavor and oxidative stability of furfural‐fractionated oil
Authors: Schwab A. W. , Moser Helen A. , Cooney Patricia M. , Evans C. D. 
Published: July 2007

SummaryFlavor and oxidative stabilities of furfural‐fractionated soybean oils have been evaluated. The raffinate fractions did not develop the off‐flavors typical of soybean oil as did the extract and original oil samples. The raffinate fractions have a low resistance to oxidation, but the addition of stabilizers improved the oxidative stability. Among the stabilizers tested were phosphatides, α‐tocopherol, and citric acid. Citric acid and phosphatides are believed to function in part as metal scavengers.
Adaptation of the volumetric‐evolution method for carbonates in soaps to synthetic detergents
Authors: Schuck Norbert M. , Koester William H. 
Published: July 2007

SummaryThe suggested modifications make it possible to adapt the original method of Hitchcock‐Divine to alkyl benzene sulfonates and similar types of synthetics which cannot be hydrolyzed. Alcohol instead of water solutions of the sample are used to eliminate foaming. An electric mantle, a CO2‐free stream of steam, or both can be used to prevent the solutions from “bumping” while boiling under vacuum.
Effect of degumming reagents on the composition and emulsifying properties of canola, soybean and sunflower acetone insolubles
Authors: Smiles Aileen , Kakuda Yukio , MacDonald Bruce E. 
Published: July 2007

AbstractAcetone insolubles (AI) extracted from crude canola, soybean and sunflower oils using six degumming reagents (water, citric, phosphoric and oxalic acids plus acetic and maleic anhydride) were separated into phospholipid (PL) components by HPTLC. The separated PL were quantified by phosphorus determination. Statistical analysis of the PL composition data indicated that the chemical degumming reagents did not dramatically alter the PL profiles although some significant differences were observed.Acetone insolubles recovered by water degumming produced the most stable oil‐in‐water emulsions. Those AI isolated by citric acid, acetic anhydride and maleic anhydride treatments produced slightly less stable emulsions but showed good potential as emulsifying agents. Phosphoric and oxalic acid treatments produced AI with very poor emulsifying properties.
Effect of alkyl carbon chain length and ethylene oxide content on the performance of linear alcohol ethoxylates
Authors: Cox Michael F. 
Published: July 2007

AbstractA grid of 30 surfactants varying from C8 to C18 in carbon chain length and from 40 to 80% in ethylene oxide (EO) content were examined to determine the effect of molecular structure on the physical properties (density, melting point, solution viscosity) and performance properties (surface activity, detergency, hard‐surface cleaning, foaming, wetting) of linear alcohol ethoxylates. Results show that while physical propeties are influenced primarily by EO content, both carbon chain length and EO content are important to performance. Optimum carbon chain length is also shown to depend strongly on surfactant concentration.
Preparation and surface active properties of terminal amide type of alcohol ethoxylates
Authors: Masuyama Araki , Shindoh Akihiro , Ono Dalsuke , Okahara Mitsuo 
Published: July 2007

AbstractThree kinds of title amide compounds with different terminal structures (N‐unsubstituted amide, N,N‐dimethylamide and acylmorpholine) were prepared from alkyl tetra(oxyethylene) monoethers (alkyl: decyl or dodecyl). The cloud points of the N,N‐dimethylamides and acylmorpholines were higher than the other corresponding alcohol ethoxylate derivatives previously developed by us, and all these amides inclusive of N‐unsubstituted amides had sufficient hydrophilicity. Surface active properties (CMC, γCMC and foaming properties) of these amides in pure water and in hard water (1000 ppm of total hardness as CaCO3) were almost the same and considered excellent as nonionic surfactants. Furthermore, they showed good lime‐soap dispersing ability.
Physical properties of fatty acid methyl esters. II. Refractive index and molar refraction
Authors: Gouw T. H. , Vlugter J. C. 
Published: July 2007

AbstractThe refractive indices of methyl oleate, linoleate, linolenate, erucate, and the saturated fatty acid methyl esters from acetate to nonadecanoate have been measured at 20C and 40C for the Nad, Hॅ, Hॆ, Hे lines. The values for the saturated series have been correlated with the Smittenberg relation. Molar refractions have been computed and checked for additivity. The limiting refractive indices obtained from the Smittenberg relation are compared to those obtained from the molar refraction.
Determination of the glyceride structure of fats: Distribution of individual saturated and unsaturated acids
Authors: Subbaram M. R. , Youngs C. G. 
Published: July 2007

AbstractA method has been devised which gives the distribution of saturated and unsaturated fatty acids. It involves fractionation of the triglycerides into groups on the basis of total unsaturation by employing chromatography on a silicic acid‐silver nitrate column. The glyceride composition of each fraction is then determined by gas‐liquid chromatography (GLC) of the oxidized glycerides. Using this method, the glyceride composition of lard and cocoa butter was determined to give quantitative amt of 24 and 18 glycerides, respectively. Duplicate analyses agreed to within ŷ0.5%. The fatty acid composition calculated from the glyceride composition agreed to within ŷ1.5% with that of the original fat. This approach provides a new basis for the evaluation of the glyceride tyes in natural fats and for the first time permits the quantitative determination of all the chemically different glycerides of myristic, palmitic, stearic, oleic, linoleic and linolenic acids in a fat.
Preparation of safflower for solvent extraction
Authors: Garcia‐Serrato Alfredo 
Published: July 2007

Abstract and SummarySafflower is a high oil content seed. Its total moisture is low because of its high oil content. When safflower is conditioned for extraction by heating, wetting, and breaking, the volume increases and the resulting mass is fibrous and resists conveying. These characteristics determine the preparation conditions for safflower prior to solvent extraction: moderate moisture, moderate temperature, and adequate conveying. In direct extraction of safflower, operating capacity is decreased because of lower throughput at the flaking operation, and uniform conditions must be maintained in the preparation in order to avoid variations affecting the results of the extraction plant. Another problem of direct extraction of safflower is the large amount of fines in the miscellas at the extractor and in the full miscella. In prepressing and extraction of safflower, the seed is not cracked until it is pressed into cake in order to avoid conveying problems. The prepressed safflower cake is hydrated and sized for optimum extraction and solvent recovery from the meal.
Drying, storage, and preparation of copra for extraction of oil
Authors: Malabrigo Pedro 
Published: July 2007

AbstractVarious methods are used in drying copra. Because of costs, fuel oil and electricity are avoided by copra producers. Sun‐drying remains as a cheap practical way of drying. Direct drying kilns rely on direct contact of combustion gases with coconut meat and produce a generally inferior grade of copra. Indirect drying kilns produce excellent copra. Various preparatory equipment may be used satisfactorily. A new copra oil mill will be most economically designed for handling copra as the main raw material. If, however, an existing oil mill is to diversify to include copra as new raw material, only minor equipment changes are needed. By 1980, copra will almost disappear as an export item, because the coconut producing countries will press and extract coconut oil domestically. The coconut‐producing countries hope to obtain better quality of products, improve profit, and contribute to local economy by using local resources.
The need of fat in intravenous feeding
Authors: Stare Fredrick J. , Mann George V. , Geyer Robert P. , Watkin Donald M. 
Published: July 2007

SummaryFat emulsions satisfactory for intravenous administration have an important role to play in parenteral nutrition. They offer an opportunity to provide adequate calories in a limited fluid volume. Fat emulsions given intravenously are utilized for energy requirements for growth and maintenance and are helpful in maintaining a positive nitrogen balance. They have been given successfully to man. They should play an important role in supportive and preventive therapy in pre‐and post‐operative care and in any disease characterized by serious weight loss or emaciation.
Storage. effect on selected characteristics and lipids of defatted soy flours
Authors: Melton S. L. , Movers R. E. , Jaynes J. T. 
Published: July 2007

AbstractThree defatted soy flours (fully toasted, white and enzyme active) 92 days after production date were stored at 23 C for periods of 0, 60, 120 and 180 days. At each storage period, lipoxygenase activity, thiobarbituric acid number (TBA), Nitrogen Solubility Index (NSI) and total lipid were determined in 5 replications of each flour. The lipid was separated into 3 fractions by silicic acid column chromatography and the fatty acid composition of each fraction was determined by GLC. Lipids in each fraction were identified by TLC procedures. Toasted flour had the greatest amount of total lipid and lowest TBA of the flours and no lipoxy‐genase activity. Enzyme active soy flour had the highest NSI and the greatest lipoxygenase activity. During storage, lipoxygenase activity of enzyme active flour and TBA and total lipid of each flour de‐creased. Percentages of lipids in fraction I, II or III were different among the soy flours, and the percentages of lipids in fractions I and II changed during storage. In each lipid fraction during storage, linoleic acid decreased in toasted and white flours but remained constant in enzyme active flour. Linoleic acid in any lipid fraction of enzyme active flour was lowest of the soy flours.
Water imbibition by normal and hard soybeans
Authors: Arechavaleta‐Medina F. , Snyder H. E. 
Published: July 2007

AbstractBy observing the imbibition of dyed water, soybeans were classified into damaged (break in seed coat), normal and hard beans. Hard soybeans were unique in having a long, variable lag time before start‐ing imbibition, but once water uptake was started, the rate was similar to that of normal beans. Soaking hard beans in methanol or ethanol for 24 hr at 20 C made them permeable to water. The cuticle was the most likely site of the water barrier in the seed coat of soybeans.
Effect of plastic fats on thermal stability and mechanical properties of fat‐ protein gel products
Authors: Lee C. M. , Hampson J. W. , Abdollahi A. 
Published: July 2007

AbstractMeat was comminuted with soybean‐oil‐based plastic fats of differ‐ent physical properties and cooked at 2 different rates. Thermal stability of emulsion was inversely related to fat softness and heating rate. Stable emulsions were obtained when prepared with fat containing 30% solids at 16% product fat level, 40% solids at 22% level, and 50% solids at 28% level. Release of fat and water upon heating commenced about 10 C below the softening point of the fat. Compressive force (CF) increased markedly and shear force (SF) increased moderately with increasing hardness of fat Both CF and SF reached a maximum at the 40% fat solids level. Increased total fat tended to reduce mechanical strength. Faster heating resulted in greater mechanical strength of cooked product but caused fat separation in high fat products formulated with soft fats.
Trace element composition of common oilseeds
Authors: Deosthale Y. G. 
Published: July 2007

AbstractNineteen varieties of groundnut(Aracbis bypogea), 8 of mustard(Brassica nigra), 9 of coconut(Cocos nucifera), and 6 each of sesame(Sesamum indicum) and safflower(Carthemum tinctorius) were analyzed for total ash and 9 mineral nutrients. Varietal dif‐ferences were significant in magnitude for zinc in sesame‐, for man‐ganese, molybdenum and chromium in mustard; for calcium, iron, manganese, copper, molybdenum and chromium in groundnut; for calcium, molybdenum and chromium in safflower; and for calcium, iron, copper and molybdenum in coconut. Sesame was the richest source of most of the inorganic nutrients.
Calculation of catalyst selectivity in vegetable oil hydrogenation
Authors: Scholfield C. R. , Butterfield R. O. , Dutton H. J. 
Published: July 2007

AbstractThe description of catalysts in terms of the rates of reactions they promote is now feasible. Several procedures have been published in the literature for determining selectivity of hydrogenation catalysts, particularly as ratios of reaction rates. The present contribution reviews these procedures, tests their performance with sample data, and compares their merits.
Enzymatic acyl exchange to vary saturation in di‐ and triglycerides
Authors: Stevenson R. W. , Luddy F. E. , Rothbart H. L. 
Published: July 2007

AbstractThe reactionrac‐glyceryl‐1‐palmitate‐2,3‐dioleate(POO) and palmitic acid(P) (excess) → glyceryl‐2‐oleate‐1, 3‐dipalmitate(POP) + O catalyzed by porcine pancreatic lipase is a model for the general reactionAAA′’ +A′’ → A′'AA′’ +A.(P,O,A = palmitoyl, oleyl, acyl groups or palmitic, oleic, or fatty acids;AAA′’, etc., are triglycerides). The re‐esterification is accom‐panied by formation of palmitate‐enriched digly‐ceride —rac‐glyceryl‐1‐palmitate‐2‐oleate(PO‐ OH@@) exceedsrac‐glyceryl‐1,2‐dioleate (OO‐OH) — and glyceryl‐2‐monoleate (HO‐O‐OH). Buffer pH optimum for maximumPOO conversion and palmitate enrich‐ment in 15 min is between 6.0 and 6.5 at 38 C. Hexane is used to dissolveP in the oil phase. In‐creasing the amount of dissolvedP by increasing the amount of hexane added increases palmitate enrich‐ment and decreases reaction rate. At 36 C and 6.0 buffer pH (26 volume %POO and 15 volume %P in oil phase), yields after 3 hr werePOP, 22%;PO‐ OH, 27%; HO‐O‐OH, 11%;POO, 27%; glyceryl‐1,2,3‐tri‐oleate(OOO), 3%; andOO‐OH, 10%.
Separation and quantitative determination of active ingredients in detergent formulations
Authors: Hoyt J.L , Sones E. L. , Sooter A. J. 
Published: July 2007

AbstractDuring the past few years, the increasing complexity of detergent formulations has required the analytical detergent chemists to devise many new and complicated separation schemes. This paper describes a method which allows the separation and quantitative determination of linear alkylbenzene sulfonate (LAS), ethoxylated alcohol sulfate (AES), alcohol sulfate (AS), free nonionic and amine oxide in detergent formulations. A combination of ion exchange, chemical separations, and gas chromatography is used in the described method. In addition to quantitating the types of “active” material listed, the ethylene oxide content of the ethoxylated alcohol sulfate and the homolog distribution of the alcohol hydrophobe in both the ethoxylated alcohol sulfate and the alcohol sulfate are obtained. This separation scheme is applicable to either liquid or powdered detergent formulations.
Dynamic control of polymorphic transformation in triglycerides by surfactants: The button syndrome
Authors: Aronhime Judith Schlichter , Sarig Sara , Garti Nissim 
Published: July 2007

AbstractThe kinetics of polymorphic transformations in monoacid saturated triglycerides and the influence caused by the presence of certain solid surfactants were investigated. Selected emulsifiers can be incorporated at the level of 10 wt% within the triglyceride, without changing the crystal lattice; on the other hand, their presence affects the heat capacity of the triglyceride and the NMR relaxation time T1. Following the polymorphic transformation both during aging and during heating in the DSC, it was observed that both the mechanism and rate of transformation of the triglyceride strongly depend on the kinetic conditions and on its own chemical structure. In conjunction with these results it also was observed that the effect of the emulsifier is strongly dependent on the transformation conditions. The kinetic effect of the additive on the solid‐solid transformation has been found to be strictly associated with its hydrophilic moiety structure; a model of molecular incorporation has been proposed which describes the arrangement of the surfactant molecules parallel to the triglyceride chains and formation of vacancies. The selectivity of the additive concerning its effect of dynamic controller of polymorphic transformations has been explained by its capacity to create hydrogen bonds with the neighboring triglycerides, which was called the “Button Syndrome.” The wide range of different additives and triglycerides used supplied a better understanding of the factors which determine the polymorphic and crystallization behavior in triglycerides.
Autoxidation rates of various esters of safflower oil and linoleic acid
Authors: Miyashita Kazuo , Takagi Toru 
Published: July 2007

AbstractAutoxidation rates of five types of safflower oil esters increased in the following order: monoacylglycerol (MG), methyl ester (ME), diacylglycerol (DG), triacylglycerol (TG) and sucrose ester (SE). The differences in autoxidation rate were confirmed by measuring autoxidation of similar esters of linoleic acid. The order of the oxidation rates corresponded to the number of acyl groups per molecule. This relationship was explainable by the idea that intramolecular free radical chain reaction between actyl groups of esters occurs more rapidly than intermolecular chain reaction.The position of acyl groups also affected the oxidation rates of esters in that 1,3‐dilinolein autoxidized more rapidly than 1,2‐dilinolein. This difference in oxidation rate may result from a closer arrangement of acyl groups in 1,3‐dilinolein than those in the 1,2‐isomer.
Mechanics of oil expression from canola
Authors: Vadke Vivek S. , Sosulski F. W. 
Published: July 2007

AbstractA laboratory‐scale oilseed screw press was used to investigate the effects of shaft speed and choke opening and of seed pretreatments, including moisture conditioning, flaking and preheating, on the canola pressing performance. Maximum pressure increased, and press throughput and residual oil (RO) in presscake both decreased, with a reduction in choke opening and with lowering of shaft speed. When either whole seed or flakes were preheated in the range 40–100C, the pressure and throughput increased, and RO decreased. Press throughput and oil output both achieved maxima at a 5.0% moisture content in seed, while the RO showed a continuous increase with increasing seed moisture contents. The observed effects of choke opening and shaft speed on pressure, throughput, RO and press temperature could be explained with the aid of a simple equation representing the axial flow within the press. The same equation also served to explain the changes in pressure and throughput corresponding to the various seed pretreatments, when changes in viscosity of the oilseed mass were postulated. It was inferred that any seed pretreatment which increased viscosity would also increase throughput of the press. A further examination of the individual components of viscosity might explain the changes in the residual oil content and facilitate the development of improved or novel pretreatments of oilseeds.
Densities of soybean oil/solvent mixtures
Authors: Rice P. , Hamm W. 
Published: July 2007

AbstractDensity data for soybean oil/acetone and soybean oil/n‐hexane mixtures were measured at 20, 30 and 40 C using a PAAR DMA digital readout calculating precision density meter over the complete range of concentrations. When plotted as molar volume versus molar concentration the mixtures exhibited near ideal linear behavior. To check whether other oil/solvent mixtures behaved in a similar way, data from published literature were replotted in this form and the near ideal linear behavior was observed.Using the data at 20 C, the excess volumes VE were calculated, from which partial molar volumes for each component were obtained. These showed only slight variation over the composition range, confirming the near ideal behavior of these systems. Therefore, if densities of pure oil and solvent are known, their mixture density can be calculated by linear interpolation with sufficient accuracy for engineering design calculations.
Esterification of fatty acids byAspergillus flavus
Authors: Koritala S. 
Published: July 2007

AbstractAspergillus flavus, grown on soybean oil fatty acids as the sole carbon source, produced triglycerides. While most of the triglycerides were intracellular, considerable amounts also were found extracellularly. The latter originated most likely from esterification of fatty acids by a cell‐bound lipase. Although the fatty acids of these fungal triglycerides were the same as those of soybean oil fatty acids, polyunsaturated acid content was greater than expected from the added substrate.
The effect of glycine in the production of toxic volatile aldehydes from heated corn oil
Authors: Macku Carlos , Shibamoto Takayuki 
Published: July 2007

AbstractThe fatty aldehydes generated from heated corn oil and from several corn oil/glycine mixtures were collected by a dynamic headspace sampling method and subsequently reacted with cysteamine to yield corresponding thiazolidines. Derivatized aldehydes were analyzed by a capillary gas chromatograph with flame photometric detector. Six fatty aldehydes, including formaldehyde and acetaldehyde, decreased in concentration in relation to increasing amounts of glycine in the oil.
1,3‐cycloaddition of nitrile oxide to olefinic fatty acid esters: synthesis of isoxazolines
Authors: Ahmed M. A. , Mustafa J. , Osman S. M. 
Published: July 2007

AbstractFatty acid isoxazolines were prepared as 1,3‐cyclo adducts by the reaction of dipolar nitrile oxides and dipolarophilic olefinic fatty esters. The structures of the isoxazolines were established with the help of elemental analysis, infrared, nuclear magnetic resonance and mass spectrometry spectral data.
Isolation and structure determination of cassumunarins A, B, and C: New anti‐inflammatory antioxidants from a tropical ginger,Zingiber cassumunar
Authors: Masuda Toshiya , Jitoe Akiko , Mabry Tom J. 
Published: July 2007

AbstractNew antioxidants, cassumunarins A, B, and C, were isolated from the rhizomes ofZingiber cassumunar, and the structures were determined by spectroscopic methods to be complex curcuminoids. The antixidant efficiency of cassumunarins was determined by inhibitory activity of autoxidation of linoleic acid in a buffer‐ethanol system. The anti‐inflammatory effect was measured by inhibition of edema formation on mouse ear induced by 12‐O‐tetradecanoylphorbol‐13‐acetate. Both types of activities were stronger for the cassumunarins than for the curcumin.
Continuous refining of crude cottonseed miscella
Authors: Crauer L. S. , Pennington H. 
Published: July 2007

AbstractA simple, easily controlled process for continuous caustic refining of crude cottonseed miscella in a two‐stage system is described. The effect of crude oil quality, oil: hexane ratios, temp, mixing conditions and chemical treatment are noted. The chemical reactions in the process are followed microscopically. The process yields a refined oil of less than: 1.0 bleach oil color, 0.03% free fatty acid and 15 ppm soap, and with 30~40% oil savings over Official Cup Loss. The by‐product soap may be used advantageously in the meal from the extractor unit.
Hydrogenation of conjugated fatty acids with hydrazine
Authors: Takagi Toru , Craig B. M. 
Published: July 2007

AbstractThe reduction of ॅ‐ and ॆ‐eleostearic acids with hydrazine has been studied. GLC analysis of the products coupled with oxidative degradation using permanganate‐periodate reagent showed an initial attack mainly at the 9,10 and 13,14 bonds in the triene without change in configuration. The method should be useful in structural studies on conjugated fatty acids.