Last edited by Dagore
Tuesday, May 19, 2020 | History

1 edition of A study of some characteristics of vegetable oils found in the catalog.

A study of some characteristics of vegetable oils

by McNair, James Birtley

  • 211 Want to read
  • 23 Currently reading

Published in Chicago .
Written in English

    Subjects:
  • Oils and fats

  • Edition Notes

    Statementby James B. McNair
    SeriesPublication 276 / Field Museum of Natural History, Chicago, Fieldiana -- v. 9, no. 2
    Classifications
    LC ClassificationsQK1 .F4 v. 9, no. 2
    The Physical Object
    Pagination1 p. L., p. 47-68.
    Number of Pages68
    ID Numbers
    Open LibraryOL24875745M
    OCLC/WorldCa985766

      Vegetable oils are oils that have been extracted from various seeds. The most common include rapeseed (canola oil), soybean, corn, sunflower, safflower, peanut, etc. Unlike coconut oil or olive oil that can be extracted by pressing, these new-fangled oils . When two or more vegetable oils are present and one or more of them has been modified or hydrogenated, the common name on the principal display panel and in the list of ingredients must include the word “modified” or “hydrogenated,” as appropriate (e.g., modified vegetable oil, hydrogenated vegetable oil, modified palm kernel oil).

    The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." –Food Science and Technology "This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one s: 1. Edible vegetable oils are used in food, both in cooking and as supplements. Many oils, edible and otherwise, are burned as fuel, such as in oil lamps and as a substitute for petroleum -based fuels. Some of the many other uses include wood finishing, oil painting, and skin care.

    Essential oils are extracted from oil 'sacs' in flowers, leaves, stems, roots, seeds, wood and bark. They differ significantly from the well-known vegetable, nut and seed oils which are made up of various fatty acids (essential oils are not). Essential oils are used by the plants in somewhat the same way they are by humans - they fight infection. Learn oils biology with free interactive flashcards. Choose from different sets of oils biology flashcards on Quizlet.


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A study of some characteristics of vegetable oils by McNair, James Birtley Download PDF EPUB FB2

Vno.2 () - A study of some characteristics of vegetable oils, - Biodiversity Heritage Library The Biodiversity Heritage Library A study of some characteristics of vegetable oils book collaboratively to make biodiversity literature openly available to the world as part of a global biodiversity community.

BHL works best with JavaScript enabled. Additional Physical Format: Online version: McNair, James Birtley, Study of some characteristics of vegetable oils.

Chicago, (OCoLC) & A STUDY OF SOME CHARACTERISTICS OF VEGETABLE OILS JAMES B. MCNAIB A number of years ago it occurred to the writer that there might be a relationship between the melting point of an oil of a plant and the temperature of its environment.

About Vegetable Oils is the first of a series of reference e-books designed to support and enhance your knowledge of all things related to aromatherapy. Discover the incredible benefits of a wide range of vegetable oils for maintaining and supporting the health of the skin.

Table of Contents. About Vegetable Oils. A study of some characteristics of vegetable oils, by James B. McNair. By James Birtley McNair Topics: Oils and fatsCited by: 2. Download PDF: Sorry, we are unable to provide the full text but you may find it at the following location(s): ersitylibrary (external link).

The aim of this study was to propose a quality standard with a set of specifications (parameter s, test method, limit value), which SVOs must comply with in order to be quality characteristics of vegetable oils for fuel purposes in stationary engines.

some studies were carried out in Germany on rapeseed oil [29, 30], ii) and an. The results of the proposed model were compared with a model from literature.

The accuracy of the proposed model was very good, the AAD varying in the range of % to %. The proposed model can be recommended for density of vegetable oils evaluation based on their IV, at different temperatures in the range of 20 °C to 50°C. covering thirteen oils.

The four dominant oils are discussed Wrst: soybean, palm, rape/canola, and sunXower. These chapters are followed by chapters on the two lauric oils (coconut and palmkernel), cottonseed oil, groundnut (pea-nut) oil, olive oil, corn oil and three minor but interesting oils (sesame, rice bran, and Xaxseed).

The authors—from Europe, Asia, and North America—. This chapter discusses the production of fats and oils from vegetable sources. In the process of extraction of vegetable oils, pulp oils are produced close to the production location of the oil fruit. As a pre-treatment, palm fruit is cooked and the fruit is then separated from the.

Some characteristics of the edible oils used in the experiments are presented in Table 1. Sunflower oil, rapeseed oil and peanut oil are refined oils, while corn oil is unrefined. Table 1. Characteristics of the edible oils used in this study Property* Sunflower oil Corn oil Rapeseed oil Peanut oil Saturated fatty acids 12 g 12 g 7 g 17 g.

Edible Oils: Vegetable Oils Summary. Cooking Oil Characteristics by Vaughn Aubuchon: The following list summarizes selected common edible vegetable oils.

Eating cooking oils high in mono-unsaturated oils and poly-unsaturated oils can reduce cholesterol. Although some characteristics of the vegetable oils are well known and are being continuously perfected, some parameters of behaviors are still unknown, as the cumulative effects of PD.

With chapters devoted to each of the major types of vegetable oil and to some minor oils, and an introductory chapter providing an overview of the global production and trade of these oils, this is a comprehensive and detailed volume that links their composition and properties to Format: Hardcover.

The aim of the present study is the quantitative analysis of the properties of Mustard and Corn oils and the effect of temperature on the properties of oils after heating and frying with carbohydrate using potato pieces and also the use of same oil for frying three times to check the changes in oil quality.

Rubber seed oil, Palm oil, Mellon oil, Ground oil and Palm kernel oil were found to have good electrical, chemical and thermal properties which the transformer oil has. Experimental Study of the Characteristics of Transformer Oil and Some Selected Vegetable Oils | The study of vegetable oils suitability as a lubricant was conducted by Golshokouh et al.

[11,12] comparing tribological performances between palm fatty acid distillate and commercial engine oil. The aim of the present study was to investigate the high temperature performance of some vegetable oils as a function of heating duration at simulated frying temperature of C.

The oxidative degradation of the oils was evaluated by monitoring peroxide value (PV). Commission on Oils, Fats and Derivatives Standard Methods for the Analysis of Oils, Fats and Derivatives 1St Supplement to the 7th Revised and Enlarged Edition Prepared for publication by A.

DIEFFENBACHER Nestec Ltd. Nestlé Research Centre Vers-chez-les-Blanc CR Lausanne 26 Switzerland and W.D. POCKLINGTON Laboratory of the Government Chemist. and exhibited greater quench severity than the vegetable oils.

Castor oil, however, was found to be thermally unstable. The quenching performance of castor oil was also studied by Farah, et.

[4] and the thermal instability of this oil was subsequently confirmed [5]. Currently, the most commonly cited vegetable oil basestocks used for quenchant. Literature Review Much work is done on stability measurement under storage and frying condition of vegetable oil with reference to comparative analysis of edible oils for stability against longer storage and heat deterioration during frying.

Four edible oils namely mustard, groundnut, soybean and safflower have been taken for the study.The physico-chemical properties and level of some essential metals of four edible oils, two imported (Viking and Avena) and two processed in Ethiopia (Selam and Nur) oil samples, were analyzed using classical wet chemical method and flame atomic absorption spectroscopy techniques, respectively.

The result of physico-chemical properties shows that acid value in Avena and Viking oils which is.of vegetable oils used either pure or transformed into biodiesel, or from sugary and/or starchy crops for the production of ethanol.

This paper studies in detail some aspects of veg-etable oil characteristics. The attention paid to this source of energy can be attributed to a number of im-portant positive aspects: the biodegradability, the ab.