Stability of Wijs Solution for Iodine Number Determinations

1944 ◽  
Vol 16 (6) ◽  
pp. 417-417 ◽  
Author(s):  
Frank A. Norris ◽  
Robert J. Buswell
Keyword(s):  
Iodine Number ◽  
Wijs Solution

scholarly journals AN UNSATURATED FATTY ACID FRACTION OF PIG PANCREAS WHICH INHIBITS THE GROWTH OF CHICKEN SARCOMA

1936 ◽  
Vol 64 (3) ◽  
pp. 333-338 ◽  
Author(s):  
O. M. Helmer
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Iodine Number ◽  
Aqueous Extract ◽  
Unsaturated Fatty Acid ◽  
Fatty Acid Fraction ◽  
Pancreatic Tissue ◽  
Acid Number ◽  
Acid Fraction ◽  
Commercial Oleic Acid

The inhibiting action of pancreatic tissue was found to be associated with the unsaturated fatty acid fraction. As small an amount of fatty acid as 0.1 mg. inhibited the chicken sarcoma agent contained in 0.2 cc. of a 1:60 aqueous extract of Chicken Tumor I. The unsaturated fatty acid had an acid number and an iodine number similar to those for oleic acid. Commercial oleic acid also was found to inhibit the growth of the chicken sarcoma in comparable quantities.

Studies on the muscless of meat animals:V. Inter- and intra-litter differences in the composition of Longissimus dorsi muscles from pigs

1964 ◽  
Vol 62 (3) ◽  
pp. 381-390 ◽  
Author(s):  
R. A. Lawrie ◽  
D. P. Gatherum
Keyword(s):  
Iodine Number ◽  
Fibre Diameter ◽  
Intramuscular Fat ◽  
Cross Sectional Area ◽  
Longissimus Dorsi ◽  
Sectional Area ◽  
Large White ◽  
Cross Sectional ◽  
Litter Mate

1. The percentage of intramuscular fat (and its iodine number), of moisture (fat-free), and of total, myofibrillar, sarcoplasmic, stroma and non-protein nitrogens in lumbar 1. dorsi muscles, and their ultimate pH, fibre diameter, cross-sectional area and weight (both absolutely and as a percentage of the total musculature) were determined at bacon weight in two male and two female litter-mate pigs from each of four pure-bred sows mated with one boar of the same breed. Such data were obtained for pigs of Large White, Landrace and Welsh breeds.

Influence of amount and type of dietary fat on deposition, adipocyte count and iodine number of abdominal fat in broiler chickens

2007 ◽  
Vol 0 (0) ◽  
pp. 070630083601001-??? ◽  
Author(s):  
S. Wongsuthavas ◽  
S. Terapuntuwat ◽  
W. Wongsrikeaw ◽  
S. Katawatin ◽  
C. Yuangklang ◽  
...  
Keyword(s):  
Iodine Number ◽  
Dietary Fat ◽  
Broiler Chickens ◽  
Abdominal Fat

EXPRESS METHOD FOR DETERMINING OF IODINE NUMBER IN FATS AND OILS

2019 ◽  
Author(s):  
В.И. МАРТОВЩУК ◽  
Е.В. МАРТОВЩУК ◽  
А.А. ЛОБАНОВ ◽  
И.В. РЫБАНЧУК ◽  
Ю.Ш. ЮСУПОВА
Keyword(s):  
Iodine Number ◽  
Rapid Determination ◽  
Sodium Thiosulfate ◽  
Fats And Oils ◽  
Alcoholic Solution ◽  
Test Substance ◽  
Blue Color ◽  
Express Method ◽  
Excess Iodine

Разработан экспресс-метод определения йодного числа в жирах и маслах, исключающий применение агрессивных и токсичных реагентов и значительно сокращающий длительность измерения. Разработанный метод позволяет определить показатель степени непредельности жиров и масел, жиросодержащих пищевых продуктов. Методика предусматривает предварительную обработку масел в МХА. Затем навеску исследуемого вещества от 0,03 до 0,05 г, взятую с точностью до ± 0,0002 г, помещают в сухую коническую колбу с притертой пробкой. В колбу вносят 10 см3спирто-эфирной смеси (1 : 1), тщательно перемешивают. Затем к навеске добавляют 30 см3 спиртового раствора йода концентрацией 0,1 моль/дм3, перемешивают. Приливают 100 см3 дистиллированной воды. Колбу закрывают пробкой, встряхивают и выдерживают в темноте 20 мин. Избыточный йод оттитровывают раствором тиосульфата натрия концентрацией 0,1 моль/дм3. Перед окончанием титрования, когда раствор приобретет соломенно-желтый цвет, добавляют 1 см31%-го раствора крахмала и титруют до исчезновения синей окраски. Относительная погрешность определения йодного числа по разработанной методике невелика – от 0,141 до 0,149% при надежности 0,95. Разработанный метод рекомендован для оперативного определения йодных чисел масел и жиров в производственных и лабораторных условиях. Оперативность метода позволяет быстро вносить изменения в технологические процессы и обеспечивать стабильность производства и качества продукции. The express method of determination of iodine number in fats and oils, excluding the use of aggressive and toxic reagents and significantly reducing the duration of measurement, has been developed. The developed method allows define degree of unsaturated of the fats and oils containing fat of products. The technique involves the pretreatment of oils in a techno-chemical activator. Then the sample of the test substance from 0,03 to 0,05 g, taken with an accuracy of ± 0,0002 g, is placed in a dry conical flask with a ground glass stopper. In the flask make 10 cm3alcohol-ether mixture (1 : 1), mix sample thoroughly. Then add 30 cm3of an alcoholic solution of iodine with a concentration of 0,1 mol/dm3to the sample, mix. Then, pour 100 cm3of the distilled water. The flask is closed with a stopper, shaken and kept in the dark for 20 min. Excess iodine is titrated with a solution of sodium thiosulfate concentration of 0,1 mol/dm3. Before the end of titration, when the solution becomes straw yellow, add 1 cm3 of 1% starch solution and titrate until the blue color disappears. The relative error in the determination of the iodine number by the developed method is small – from 0,141 to 0,149% with a reliability of 0,95; that allows us to recommend the developed method for the rapid determination of iodine numbers of oils and fats in production and laboratory conditions. The efficiency of the method allows you to quickly make changes in technological processes and ensure the stability of production and product quality.

THE EFFECTS OF SEX AND AGE OF MALE AT CASTRATION ON GROWTH AND CARCASS QUALITY OF YORKSHIRE SWINE

1961 ◽  
Vol 41 (1) ◽  
pp. 30-39 ◽  
Author(s):  
L. A. Charette
Keyword(s):  
Growth Rate ◽  
Iodine Number ◽  
Feed Efficiency ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Carcass Quality ◽  
Selection Of ◽  
Effect On Growth

The effects of sex and age of castration of males on growth rate, feed efficiency and carcass characteristics in bacon type swine were measured using 16 pigs each as gilts, entire boars, and boars castrated at birth, 6, 12, 16, and 20 weeks of age. Castration at 20 weeks was too late since some pigs reached 200 pounds live weight before that age. Boars consumed less feed daily than barrows and gilts, were thinner in loin fat, and yielded a higher percentage of shoulder than gilts. The carcasses of boars and gilts were longer, had less fat covering over the shoulder and back, a larger area of loin, and a higher iodine number than those castrated late. Acceptability tests showed that sex or age of castration did not affect the flavour, odour, or tenderness of the meat.Purebred breeders can delay castration for better selection of boars without any serious effect on growth, physical carcass characteristics, and feed requirements. Although the market discriminates against boars, it appears questionable whether castration is necessary when boars are slaughtered at 200 pounds before they reach the age of 150 days.

scholarly journals Synthesis and Characterization of Sugarcane Bagasse Based Activated Carbon: Effect of Impregnation Ratio of ZnCl2

2020 ◽  
Vol 41 (1) ◽  
pp. 74-79
Author(s):  
Sahira Joshi ◽  
Bishnu K.C.
Keyword(s):  
Iodine Number ◽  
Surface Area ◽  
Sugarcane Bagasse ◽  
Amorphous Materials ◽  
Activated Carbons ◽  
X Ray Diffraction ◽  
Impregnation Ratio ◽  
Methylene Blue Number ◽  
Xrd Patterns

Series of activated carbons (ACs) have been prepared from Sugarcane bagasse powder by ZnCl2 activation at various impregnation ratios of ZnCl2 to Sugarcane bagasse powder of 0.25:1, 0.5:1, 1:1 and 2:1 by weight. Characteristics of the activated carbons (ACs) were determined by iodine number, methylene blue number, surface area, scanning electron microscopy (SEM) and x-ray diffraction. Iodine number (IN) indicated that, microporosity of the AC were increased with increasing impregnation ratio ZnCl2 to Sugarcane bagasse upto 1:1 then started to decrease. However, mesoporosity as well as surface area was increased progressively. The maximum value of iodine number (868 mg/g) was achieved in the AC prepared at impregnation ratio of ZnCl2 to sugarcane bagasse 1:1. SEM micrographs also show the presence of well developed pores on its surface of AC-1. The broad peaks in the XRD patterns indicated that, all the ACs is amorphous materials. From results, it is concluded that ZnCl2 concentration used in impregnation is effective for development of porosity and surface area of the AC prepared from Sugarcane bagasse.

FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACID

1944 ◽  
Vol 22f (6) ◽  
pp. 191-198 ◽  
Author(s):  
H. W. Lemon
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
High Temperature ◽  
Iodine Number ◽  
Spectral Method ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Naturally Occurring ◽  
Total Fatty Acids ◽  
Isomeric Acid

Linseed oil that has been hydrogenated to a plastic consistency is subject to a type of deterioration termed "flavour reversion" when heated to temperatures used in baking or frying. Investigation of the course of hydrogenation of linseed oil by the spectral method of Mitchell, Kraybill, and Zscheile (11) has indicated that linolenic acid is converted to an isomeric linoleic acid; this acid differs from naturally occurring linoleic acid in that the double bonds are in such positions that diene conjugation is not produced by high-temperature saponification. In a typical hydrogenation, the concentration of the isomeric acid increased to a maximum, at about iodine number 120, of 18% of the total fatty acids, and at iodine number 80, at which point the plasticity was similar to that of a commercial shortening, the concentration of the isomer was 13%. Evidence is presented that the isomeric linoleic acid in partially hydrogenated linseed oil is responsible for the unpleasant flavour that develops when the oil is heated.

scholarly journals Adsorption of Phenol from Aqueous Solution Using Activated Carbon prepared from Coconut Shell

2017 ◽  
Vol 29 (1) ◽  
pp. 9-13
Author(s):  
Masuma Sultana Ripa ◽  
Rafat Mahmood ◽  
Sabrina Khan ◽  
Easir A Khan
Keyword(s):  
Aqueous Solution ◽  
Activated Carbon ◽  
Adsorption Isotherm ◽  
Iodine Number ◽  
Chemical Engineering ◽  
Coconut Shell ◽  
Physical Activation ◽  
Batch Adsorption ◽  
Adsorption Model ◽  
Solution Ph

Adsorption separation of phenol from aqueous solution using activated carbon was investigated in this work. The adsorbent was prepared from coconut shell and activated by physical activation method. The coconut shell was first carbonized at 800°C under nitrogen atmosphere and activated by CO2 at the same temperature for one hour. The prepared activated carbon was characterized by Scanning Electron Microscope (SEM) and BET Surface Analyzer and by the determination of iodine number as well as Boehm titration. The iodine number indicates the degree of relative activation of the adsorbent. The equilibrium adsorption isotherm phenol from aqueous solution was performed using liquid phase batch adsorption experiments. The effect of experimental parameters including solution pH, agitation time, particle size, temperature and initial concentration was investigated. The equilibrium data was analyzed using Langmuir and Freundlich adsorption model to describe the adsorption isotherm and estimate the adsorption isotherm parameters. The results indicate the potential use of the adsorbent for removal of phenol from the aqueous solution.Journal of Chemical Engineering, Vol. 29, No. 1, 2017: 9-13

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