bluuebunny/crossref_metadata_2025_split huggingface dataset:
Surface chemical processes for removal of solid sebum soil
Authors: Cox Michael F. , Smith Dewey L. , Russell Geoffrey L. 
Published: January 2007

AbstractOptimizing the removal of solid sebum soil appears to depend on both the surfactant and the soil substrate. Like other solid, organic soils, sebum's removal from hard surfaces involves penetration of the surfactant (and associated solvent molecules) into the soil. This soil‐softening (liquefaction) process prepares the soil for secondary processes (roll‐up, abrasion, emulsification, etc.) which accomplish soil removal. A smaller hydrophobe and lower HLB both appear to aid soil removal by increasing surfactant penetration into the soil. However, when solid sebum is present on cloth, the ability to wet the cloth matrix becomes important. Surfactants better able to promote cloth wetting appear to be better at penetrating the soil, because wetting increases the amount of surfactant in contact with the soil.
Water‐in‐triglyceride oil emulsions. Effect of fat crystals on stability
Authors: Johansson Dorota , Bergenståhl Björn , Lundgren Eva 
Published: January 2007

AbstractThe influence of low concentrations (0.1‐5%) of fat crystals on the stability of water‐in‐soybean oil emulsions was examined by light scattering and sedimentation experiments. Both the initial flocculation/coalescence rate and long‐term stability against water separation were determined. The initial flocculation/coalescence rate increased upon addition of small amounts of fat crystals. When the crystal concentration was increased above a critical concentration (specific to a system), a decrease in the flocculation/coalescence rate occurred. The increased flocculation/coalescence rate is likely the effect of bridging of water droplets by fat crystals. Fat crystal wetting by water is an important criterion for this phenomenon to occur. Emulsion stabilization for crystal concentrations above critical is caused by a mechanical screening of water droplets. The presence of considerable amounts of crystals in oil also lowered the density difference between droplet and medium, and enhanced viscosity. The degree of increase in viscosity depended upon the emulsifier. Both a decrease in density difference and an increase in viscosity play a role in hindering flocculation/coalescence of droplets. In long‐term studies of water separation, all concentrations of fat crystals stabilized the water‐in‐oil emulsions. The droplet size of these emulsions increased until the critical droplet size was approached where the screening effect of crystals on the droplets no longer stabilized the emulsions. The stabilizing effect for emulsions with monoolein was continuously improved by increasing the amount of crystals up to 5%. For lecithin‐stabilized emulsions, an optimal effect was achieved for fact crystal concentrations of 1–2%.
The effect of surfactants on the interfacial tension of frying fat
Authors: Gil Bogim , Handel A. Philip 
Published: January 2007

AbstractInterfacial tension (IFT) between fat and water was measured as a means of evaluating fats used for frying. The Du Noüy ring method was used with a tensiometer to obtain IFT. The IFT of donut frying fats, which were diluted 1:1 with unused fat, decreased with increasing frying time from 21 mN/m in unused fat to 5 mN/m in fat at the point of discard. To determine which individual chemical components in donut frying fat are responsible for the decreased IFT, various surfactants were added. The addition of surfactants to the water phase (phosphatidylcholine, sodium oleate, and sodium chloride) or oil phase (monoacylglycerols, diacylglycerols, and fatty acids) had varying effects on the IFT of soybean oil against water at 25 ± 0.1°C. The IFT decreased with increasing concentration of monoacylglycerols, sodium oleate, phosphatidylcholine, and sodium chloride. Sodium oleate was the most effective agent in lowering IFT, reducing it almost to zero at a concentration of 0.1%. At a concentration of 0.2%, monoacylglycerols lowered IFT of fresh soybean oil by 14% (monolinolein), 22% (monoolein), and 26% (monostearin). Egg lecithin lowered the IFT by 42%. These surfactants changed the IFT of fresh soybean oil by their adsorption at the oil/water interface. Although sodium chloride is not a surfactantper se, it lowered IFT by salting out surfactants from the aqueous phase onto the interface. The addition of diacylglycerols or fatty acids had virtually no effect on IFT.
Specific heats of the solid‐state phases of trimargarin and tristearin
Authors: Simpson T. D. , Hockett D. P. , Harris L. 
Published: January 2007

AbstractDifferential scanning calorimetry is used to obtain specific heats of the α, β′2, β′1 and β phases of trimargarin and tristearin in the temperature range from 190–350 K. Unequal specific heats are observed for β′ phases of the 2 lipids in contrast to nearly coincident values for their respective α and β phases. These results are discussed on the basis of odd vs even chain length triglycerides.
Ximenynic acid inSantalum obtusifolium seed oil
Authors: Vickery J. R. , Whitfield F. B. , Ford G. L. , Kennett B. H. 
Published: January 2007

AbstractAnalyzingSantalum obtusifolium seed oil led to the identification of 12 fatty acids; only ximenynic (71.5%) and oleic (14.3%) acids were present in substantial amounts. Data on the mass spectrum and1H‐ and13C‐NMR (nuclear magnetic resonance) spectra of methyl ximenynate are given.
Culture conditions affect eicosapentaenoic acid content ofChlorella minutissima
Authors: Seto Akira , Wang H. L. , Hesseltine C. W. 
Published: January 2007

AbstractMarine chlorella known to contain high amount of eicosapentaenoic acid (20:5ω3) are a potential natural source of this fatty acid for health foods and pharmaceuticals. The effect of culture conditions on lipid content and fatty acid composition ofChlorella minutissima, therefore, was investigated. Lipid content of cells grown at 25 C was 60% higher than that of the cells grown at 20 C. Fatty acid composition was affected by culture temperature and supplementation of NaCl. Eicosapentaenoic acid 20:5ω3 content was 45% (w/w) in the cells grown at 20 C, whereas that of the cells grown at 25 C was only 20% (w/w). Supplementation with NaCl also increased the percentage of 20:5ω3 acid to the same extent.
Structure‐biodegradability correlations among xenobiotic industrial amines
Authors: Rothkopf G. S. , Bartha R. 
Published: January 2007

AbstractUsing acclimated sewage sludge enrichment cultures, 60 amines with potential uses in industrial processes were evaluated for their biodegradability. Biodegradation was measured as cell protein yield with 0.05% amine serving as the sole source of carbon, nitrogen and energy in a mineral solution. Inhibitory properties of the amines, measured by their ability to decrease protein yield on a glucose medium, were unrelated to biodegradability. Under the specified test conditions, all amines that contained tertiary carbon atoms were recalcitrant. Ring N‐substituted heterocyclics were readily degraded, but ring C‐substituted piperidines, with the exception of pipecolinic acid, were not. When amines lacked other functional groups, tertiary amino groups hindered degradation. Amines with alkyldiamine moieties shorter than propyl did not serve as growth substrates. Predictive generalizations of this type about biodegradability serve as an aid in selecting environmentally safe compounds for industrial processes.
Comparison between extraction of lipids and fatty acids from microalgal biomass
Authors: Grima E. Molina , Medina A. Robles , Giménez A. Giménez , Sánchez Pérez J. A. , Camacho F. Garcia , García Sánchez J. L. 
Published: January 2007

AbstractSeven solvent mixtures have been used to extract the lipid fraction of lyophilized biomass ofIsochrysis galbana. Six of them were composed of biocompatible solvents. Each method was carried out under relaxed operating conditions (i.e., one hour at room temperature) with extraction in a nitrogen atmosphere to prevent autooxidation and degradation of polyunsaturated fatty acids (PUFAs). Apart from the well‐established Bligh and Dyer method [Can. J. Biochem. Physiol. 37:911 (1959)] (Cl3CH/MeOH/H2O, 1∶2∶0.8, vol/vol/vol), which rendered the highest yield of lipids (93.8%), ethanol (96%) and hexane/ethanol (96%), 1∶2.5 vol/vol produced the best results (84.4 and 79.6%, respectively). To obtain free fatty acids, KOH was added to the solvent mixtures used to extract the total lipids, except for Cl3CH/MeOH/H2O, and direct saponification was carried out at 60°C for 1 h or at room temperature for 8 h. The highest yields obtained by direct saponicification were 81% with hexane/ethanol (96%), 1∶2.5, vol/vol and 79.8% with ethanol (96%). Partial yields of the mainn‐3 PUFAs found inI. galbana, stearidonic acid (SA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were calculated for both extraction methods. For lipid extraction with ethanol (96%), yields of 91, 82 and 83% were obtained for SA, EPA and DHA, respectively. When direct saponification was used, hexane/ethanol (96%; 1∶2.5, vol/vol) produced the best yields of (91, 79 and 69% for SA, EPA and DHA, respectively).
Effect of modular storage of arizona seed cotton on levels of aflatoxins in seed
Authors: Russell T. E. , Lee L. S. 
Published: January 2007

AbstractSamples were drawn from 40 free‐standing modules of commercially grown Arizona seed cotton and analyzed for aflatoxin at the time of moduling and after 27 days of field storage. Thirty modules derived from spindle harvested cotton showed no significant increase in aflatoxins following modular storage, while all 10 modules packed with seed cotton derived from ground harvesters yielded significantly higher levels after storage than were detected at the time of moduling. Increases in toxin levels ranged from 12–232% with an average value of 67%. Even under ideal module making conditions significant increases in aflatoxins can be expected in ground‐gleaned seed cotton harvested in areas where chronic aflatoxin contamination exists.
The determination of unreacted amines in long chain amine oxides by potentiometric titration
Authors: Wang C. N. , Metcalfe L. D. 
Published: January 2007

AbstractDuring the manufacture of amine oxides information on the amount of unreacted tertiary amine present is needed in order to follow the reaction. A number of analytical procedures have been devised to obtain this information. Wet methods include redox titrations of the amine oxide and differential titrations using derivatization of the amine or amine oxide. Various chromatographic procedures using GC, TLC and HPLC also have been reported. All of these procedures have some limitations. A simple, rapid, quality control procedure would be useful. A rapid, nonaqueous titration procedure has been developed in our laboratory that makes use of the “anomalous salt” behavior of amine oxides. A modified solvent and titrant is used to obtain two potential breaks in the titration. The first break corresponds to half of the amine oxide. The second break represents the second half of the amine oxide plus any unreacted amine. With this information the amine oxide and unreacted amines can be calculated. The precision and accuracy of the titration have been studied using samples spiked with known amounts of amine.
Ashing techniques in the determination of iron and copper in palm oil
Authors: Saleh M. I. , Murray R. S. , Chin C. N. 
Published: January 2007

AbstractA modified method suitable for routine determination of iron and copper in palm oil was developed. The method involves all stages of ashing including charring, ashing and ash dissolution, using fabricated ashing vessels made of pyrex glass that can stand ashing temperatures of up to 700°C. The ashed samples were recovered quantitatively after refluxing with HNO3 and collected in the attached round‐bottomed flask readied for metals determination without transfer. The relative standard deviation for the determination of iron by flame atomic absorption was about 1.0%, whereas for copper determined by ion selective electrode it was about 0.5%.
Epoxides of unsaturated fatty acids as anti‐rust additives in water‐based cutting fluids
Authors: Watanabe S. , Fujita T. , Sakamoto M. 
Published: January 2007

AbstractEpoxides from a variety of unsaturated fatty acids were prepared, and corrosion tests for these products as water‐based cutting fluid additives were performed. The triethanolamine salt of an epoxide of undecylenic acid showed very effective rust‐inhibiting properties in a water‐based cutting fluid.
Quantification of carbonyl compounds in oxidized low‐linolenate, high‐stearate and common soybean oils
Authors: Miller Lynne A. , White Pamela J. 
Published: January 2007

AbstractThe carbonyl compounds in five oxidized soybean oils (SBO) of various fatty acid compositions were determined. Three were from common normal soybean varieties, and two were from lines developed from new mutant varieties. One mutant line had a linolenate (18:3) content of 3.5% (A5), and one had a stearate (18:0) content of 24% (A6). SBO were stored at 28 C and 60 C. Trichlorophenylhydrazones (TCPH) of carbonyls formed during oxidation were quantified and tentatively identified by gas chromatography. The storage temperature and the composition of the oils affected the types and amounts of volatiles produced. Hexanal was the major volatile in the oils in both storage tests. After 60 C storage, 2‐ and/or 3‐hexenal was present only in the oil with the highest 18:3 content (BSR 101, 18:3=9%). The amounts of the carbonyls formed in A5 were 2 to 5 times less than the amounts formed in BSR 101. The amounts of many of the carbonyls were converted into relative flavor potency by using reported data. Hexanal was the major contributor to flavor. After storage at 28 C, 2‐ and/or 3‐hexenal was the second most intense flavor compound regardless of the 18:3 content of the oil. The amount of a compound and the threshold value did not always predict its flavor importance according to the flavor potency data.
A rapid instrumental method for the evaluation of the stability of fats
Authors: Drozdowski B. , Szukalska E. 
Published: January 2007

AbstractA rapid instrumental method for evaluation of stability of fats has been proposed. Acceleration of oxidation is accomplished by vigorous mixing of a heated sample with oxygen at atmospheric pressure. The volume of absorbed oxygen determined directly by means of a special manostatic device constitutes the measure of the course of the reaction. Experimental results are recorded on a strip‐chart plot of the volume of oxygen absorbed as a function of time. The start of rapid absorption of oxygen at the end of the induction period is taken as the end point. Samples of commercial low‐erucic rapeseed oil, soybean oil and lightly hydrogenated soybean oil had end points in the range of 50 to 100 at a temperature of 120 C.
Cocoa butter biosynthesis: Effect of temperature onTheobroma cacao acyltransferases
Authors: McHenry Lauren , Fritz Paul J. 
Published: January 2007

AbstractEnzymes catalyzing the first and last steps in cocoa butter biosynthesis were studied in microsomal preparations from developing cocoa seeds. Both the acyl‐CoA:sn‐glycerol‐3‐phosphate 0‐acyltransferase (EC 2.3.1.15) and the acyl‐CoA:1,2‐diacylglycerol 0‐acyltransferase (EC 2.3.1.20) showed broad specificity for three fatty acid donors (palmitoyl‐CoA, stearoyl‐CoA and oleoyl‐CoA), but the relative amounts of incorporation of these fatty acids into lysophosphatidic acid and triacylglycerol were influenced by temperature of incubation. The selectivities of the two acyltransferases for saturated vs unsaturated acyl‐CoA's also were investigated over a range of temperatures. The data indicate that, in general, the ratio of saturated to unsaturated fatty acids incorporated into glycerol esters increases with increasing temperature of incubation, consistent with the hypothesis that temperature effects on these enzymes contribute to the phenomenon of “soft” cocoa butter, i.e., that cocoa butter obtained from seeds grown in cooler climates has a lower melting point than that prepared from seeds grown in warmer climates.
High performance liquid chromatographic separation of sucrose fatty acid esters
Authors: Jaspers M. E. A. P. , van Leeuwen F. F. , Nieuwenhuis H. J. W. , Vianen G. M. 
Published: January 2007

AbstractThe synthesis of sucrose fatty acid esters always results in complex mixtures. Two procedures for quantitative analysis of sucrose monoesters, respectively sucrose diesters, by means of high performance liquid chromatography on reversed‐phase columns, are described. A mixture of methanol and water (85:15, v/v) was used for the separation of the monoesters, while methanol, ethyl acetate and water (65:25:10, v/v/v) was used for the separation of diesters. These methods gave information about the amount of monoesters and diesters in the product; the ratio between sucrose monopalmitate and sucrose monostearate, and the number of the most important structure isomers. A complete separation of all the possible diester products seemed to be impossible, due to the presence of more complex structure isomers. The described procedures can give important support during preparative work on sucrose fatty acid esters and also in the evaluation of these products for application purposes.
Synthesis and surface properties of N‐long chain alkyl dihydroxy monoazacrown ethers
Authors: Ikeda Isao , Ozawa Yoshihide , Nakatsuji Yohjl , Okahara Mitsuo 
Published: January 2007

AbstractA series of N‐alkyl dihydroxy monoazacrown ethers (1) was synthesized, and their surface properties were investigated compared to those of N‐alkyl monoazacrown ethers (2) and open chain oxyethylenated long chain alkylamines (3). The complexation ability of1 toward alkali metal cations, a distinguished characteristic of crown compounds, was deduced to work even in the aqeuous solution from the values of TCP, although it is weaker than typical monoazacrown ethers (2). The presence of two hydroxyl groups contributes to the large increase in hydrophilicity of monoazacrown ring and to the large surface excess of the surfactant molecule (1). A small occupation area to the solution surface is noted as a characteristic feature of the title coumpound (1).
Surface active hydroxamic acids. II. Comparison of surface properties of hydroxamic acids with ketones and methyl esters with similar hydrophilic and lipophilic structure
Authors: Masuyama Araki , Akiyama Ko‐ichi , Okahara Mitsuo 
Published: January 2007

AbstractSome surface properties of hydroxamic acids, ketones and methyl esters, which all contained long‐chain alkyl[tetra‐(oxyethylene)] group, were measured and compared to clarify the influence of the terminal functional group on surface properties. From the results of cloud point (Tcp), CMC, γCMC, adsorption area per molecule at the surface (A) and foaming properties, it was proved that hydroxamic acids had better hydrophilicity and showed better surface properties than the corresponding ketones, methyl esters or typical monodisperse nonionic surfactants.
Modification of arachin‐effect of citrate ions‐structural implications
Authors: Prakash V. , Rao A. G. Appu , Rao D. Rajagopal 
Published: January 2007

AbstractThe effect of the anion citrate on the subunit structure of arachin has been monitored by velocity sedimentation, viscosity and circular dichroism techniques. The results indicate that as the concentration of citrate ion increases from 25 mM to 150 mM, arachin dissociates progressively to the low molecular weight 2S component. This dissociation is not accompanied by any conformational changes or denaturation as revealed by the far ultraviolet circular dichroic spectra and viscosity results, respectively. The results are explained by direct anion binding and changes in the solvent structure.
Formation and partial characterization of canola oil sediment
Authors: Przybylski R. , Biliaderis C. G. , Eskin N. A. M. 
Published: January 2007

AbstractThe occasional development of a haze in canola oil represents a problem to the quality and acceptability of this oil. The present study examined the formation of sediment in bottled canola oil during storage at 2, 6 and 12°C over a 4‐d period. Oils stored at 2°C showed the highest rate of sediment formation, followed by storage at 6°C. Removal of sediment from canola oil prior to storage by cold precipitation and filtration did not eliminate this phenomenon, which still developed rapidly at 2°C. Chemical composition and thermal properties of canola oil sediment were compared to sediment obtained from commercial winterization of this oil. The thermal properties of the purified winterization sediment (melting temperature, 74.9°C) closely resembled those of the sediment from bottled canola oil. Saponification of both sediments yielded large amounts of long‐chain fatty acids and alcohols, which were identified by gas chromatography‐mass spectrometry. Sediment from commercial winterization contained higher amounts of fatty acids and alcohols with more than 24 carbon atoms in the chain.
Production of palm oil from fruit
Authors: Berger K. G. 
Published: January 2007

AbstractPalm oil is obtained from the fruit flesh ofElaeas guineensis. Whole bunches of ripe fruit are harvested and brought to the oil mill. Processing involves sterilization, mechanical removal of fruit from the bunch, and mechanical breakdown of the fruit structure followed by expression of the oil in a screw press. Oil mixed with water and fruit debris is purified in settling tanks and centrifuges, dried and stored. Oil yield represents 22% of the fresh fruit bunch and kernels a further 5%. The solid wastes are the empty fruit bunch, the press fiber and the nut shells. Empty bunches are incinerated, while fiber and shell are used to fire the mill boilers. The liquid effluents are mixed and usually treated by anaerobic/aerobic fermentation until fit for discharge. Various treatment systems are described. Quality control in the oil mill concentrates on (a) minimizing deterioration of the oil by hydrolysis and by oxidation, and (b) optimizing oil yield by frequent measurements of oil losses.
Residual hexane in meals
Authors: Wolff J. ‐P. 
Published: January 2007

AbstractIt is now possible to determine in a reliable way the residual hexane in meals. In the case of rapeseed, tests performed in the experimental pilot plant of GERDOC have revealed three parameters, which to our knowledge have not previously been studied, and which have a favorable influence on the desorption of hexane: drying the seeds with hot air before they are crushed, dehulling the seeds, and decreasing the length of the extraction time.
Oilseed quality requirements for processing
Authors: Pritchard J. R. 
Published: January 2007

AbstractCurrent oilseed trade and trading specifications for soybeans, rapeseed, sunflower seed, palm kernels and copra are reviewed and compared with crude oil quality specifications, palm oil included. The limitations of the quality indices of the oilseeds are discussed with reference to present day needs of refiners producing end products of good quality, stability and yield. The developing, more stringent demands of physical refining on crude oil quality are outlined. The influence of seed quality, handling and the capability of the crusher to influence quality and yield with current technology is assessed. Particular reference is made to the degree of extraction, phosphatides, chlorophyll, waxes, free fatty acids and bleachability. Desirable attributes in specifications are listed and recommendations made which could benefit both processor and grower in the long term and facilitate international trade.