Aliphatic vegetables

This has a very high resistance to impact damage, even at subzero temperatures. It has good creep strength in dry conditions up to 115°C but degrades by continuous exposures to water hotter than 65°C. It is resistant to aqueous solutions of acids, aliphatic hydrocarbons, paraffins, alcohols (except methanol), animal and vegetable fats and oils, but is attacked by alkalis, ammonia, aromatic and chlorinated hydrocarbons. 

Many organic liquids, including oils (essential, animal, vegetable or mineral), alcohols, fatty acids, chlorinated hydrocarbons and aliphatic esters, are without action. The absence of any catalytic action of tin on oxidative changes is helpful in this respect. When, however, mineral acidity can arise, as with the chlorinated hydrocarbons containing water, there may be some corrosion, especially at elevated temperature. 

Advances in analytical procedures resulted in several reports on anthocyanins acy-lated with hydroxycinnamic acids (p-coumaric, caffeic, ferulic, sinapic, and 3,5-dihydroxycinnamic acids), hydroxybenzoic acids (p-hydroxybenzoic and gallic acids), and aliphatic acids (malonic, acetic, malic, oxalic, succinic and tartaric acids). However, not all of them were found in anthocyanins isolated from foods. Among the 44 fruits listed in Table 4.3.1, 15 presented acylated anthocyanins as did 12 of 13 vegetables shown in Table 4.3.3 and 2 of the 9 grains cited in Table 4.3.4. On the other hand, acylated anthocyanins were found in all grapes from Vitis species, although at different abundance levels, as can be seen in Table 4.3.2. A higher... 

Water-immiscible, volatile, or more likely nonvolatile liquids such as vegetable oils, aromatic and aliphatic hydrocarbons (mineral oil), medium-chain triglycerides, and acetylated glycerides. 

In conclusion, the yellow contamination appears to be a mixture of materials, their infrared spectra suggesting that they are primarily a vegetable oil and pullulan, with possibly a surfactant and maybe an inorganic pigment also being present. The green residue is consistent with a saturated aliphatic hydrocarbon, such as a processing aid or an oil. 

Nitriles have good resistance to oil, aliphatic and aromatic hydrocarbons and vegetable oils, but are swollen by polar solvents such as ketones. The unsaturated main chain means that protection against oxygen, ozone and UV light is required. 

Good to limited resistance against vegetable oils, alcohols, aliphatic amines, beverages, condiments and numerous foodstuffs, polygjycols and numerous pharmaceuticals... 

Organic aerosols formed by gas-phase photochemical reactions of hydrocarbons, ozone, and nitrogen oxides have been identified recently in both urban and rural atmospheres. Aliphatic organic nitrates, such dicarboxylic acids as adipic and glutaric acids, carboxylic acids derived from aromatic hydrocarbons (benzoic and phenylacetic acids) and from terpenes emitted by vegetation, such as pinonic acid from a pinene, have been identified. The most important contribution in this held has been that of Schuetzle et al., who used computer-controlled... 

Fig. 7.1 Some aliphatic esters that are important flavour compounds in fruits and vegetables that mainly contribute with fruity odours...

STEARONE. An aliphatic ketone, insoluble in water, stable to high temperatures, acids, and alkalies compatible with high-melting vegetable waxes, paraffins, and fatty acids incompatible with resins, polymers and organic solvents at room temperature but compatible with them at high temperature. 

The influence of native vegetation on the composition of SOM was studied in well-dated volcanic soils at the Mount Etna region, Sicily, Italy. Whole soil samples were taken under chestnut and oak stands, and their humic acids (Baglieri et al., 2007) and nonfractionated whole soil samples were analyzed by Py-FIMS. The proportions of compound classes in Table 14.4 show that the roughly 2000-year-old soil under an oak stand was significantly richer in lipids, sterols, and free fatty acids than was the soil under chestnut. In another pair of soil samples with a longer period of soil formation (about 7000-9000 years), the difference between oak and chestnut was +4.2% for lipids, +2.6% for sterols and +2.5% for free fatty acids (not shown). This predominance of aliphatics in the soils under oak confirms Nierop et al. (2003), who also found the release of aliphatics from oak stands into soil by conventional lipid extractions and GC/MS. 

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