Beans watering

The lowering of pressure to precipitate the extract is not always necessary. For example, in the case of decaffeination of coffee beans, water can be used to extract caffeine from the COi/caffeine mixture, as caffeine is readily soluble in water (Fig. 3). 

L. was first isolated in 1884 from an extract of the poison nut tree Strychnos nux-vomica, Loganiaceae). The poison nut tree is indigenous to tropical India and Sri Lanka. L. also occurs in European bog bean (water trefoil) Menyanthes trifoliata, Menyanthaceae) and in... 

One class of such organelles is the glyoxysome which is prominent in a wide range of storage tissues, e.g. cotyledons of castor bean, water melon, peanut and cucumber and in pine seeds (Galliard, 1980). The glyoxysome contains all the enzymes of the -oxidation complex, together with the fatty acid... 

Commercial lecithin is a mixture of phos-phatides and glycerides obtained in the manufacture of soya bean oil. It gives a thick yellow emulsion with water, and is widely used in the food and other industries. 

Ltease test. The enzyme uretwe hydrolyses urea to ammonium carbonate (p. 519). The reaction is sp ific and is frequently used for solu tions of urea to which the biuret test cannot be applied. Add about 5 drops of phenohred to o 2 g. of urea dissolved in 5 ml. of water. To this yellow solution, add 0 2 g. of jack bean meal suspended in 2 ml. of water containing. also 5 drops of phenol-red. The colour changes to red as the solution becomes alkaline. 

Place about 0 2 g. of jack-bean meal in a test-tube, add 2 ml. of water and about 5 drops of phenol-red. Mix thoroughly and allow the faintly yellow solution to stand while the urea solution is being made up. 

Urease solution. Place about 5 g. of jack-bean meal in a mortar and grind up with about 10 ml. of water, t hen add about 90 ml. of water, mix thoroughly and allow to stand for some time in order to deposit starch and other insoluble substances. Decant off the supernatant liquid into a conical flask and cork the latter. 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

Locust bean gum is not completely soluble in cold water it must be heated to 80°C and cooled to attain a stable solution that has high viscosity at low concentrations. The gum is compatible with other plant gums and the viscosity of solutions is not appreciably affected by pH or salts. 

Highly pure / -hexane is used to extract oils from oilseeds such as soybeans, peanuts, sunflower seed, cottonseed, and rapeseed. There has been some use of hydrocarbons and hydrocarbon-derived solvents such as methylene chloride to extract caffein from coffee beans, though this use is rapidly being supplanted by supercritical water and/or carbon dioxide, which are natural and therefore more acceptable to the pubHc. 

Commercial locust bean gum is the ground endosperm of the seeds of the locust bean (carob) tree. The general properties of locust bean gum are similar to those of guar gum. Differences are its low cold-water solubiUty and its synergistic gelation with kappa-carrageenan, furceUaran, and xanthan... 

In the wet method, as practiced in Colombia, freshly picked ripe coffee cherries are fed into a tank for initial washing. Stones and other foreign material are removed. The cherries are then transferred to depulping machines which remove the outer skin and most of the pulp. However, some pulp mucilage clings to the parchment shells that encase the coffee beans. Fermentation tanks, usually containing water, remove the last portions of the pulp. Fermentation may last from twelve hours to several days. Because prolonged fermentation may cause development of undesirable flavors and odors in the beans, some operators use enzymes to accelerate the process. 

Until the 1980s, synthetic organic solvents commonly were used in the United States to extract the caffeine, either by direct contact as above or by an indirect secondary water-based system (36). In each case, steaming or stripping was used to remove residual solvent from the beans and the beans were dried to their original moisture content (10—12%) prior to roasting. 

Of these materials zein, the maize protein, has been used for plastics on a small scale. It can be cross-linked by formaldehyde but curing times are very long. Complicated bleaching processes have led to the production of almost colourless samples in the laboratory but the process cannot readily be extended to large-scale operation. The cured product has a greater water resistance than casein. Proteins from soya bean, castor bean and blood have also been converted into plastic masses but each have the attendant dark colour. 

Hanus has more recently recommended the following method for the determination of vanillin in vanilla beans and in preparations thereof. Three grams of the crushed pods are extracted for three hours in a Soxhlet tube with ether, the solvent distUled off cautiously, and the residue dissolved in a little ether, the solution filtered and the filtrate evaporated cautiously. The residue is treated with 50 c.c. of water at 60° on a water-bath 0 25 gram of weto-nitrobenzhydrazide is then added to the aqueous solution in a stoppered flask, which is kept for two to three hours... 

Synthetic coumarin is largely used in the place of Tonca beans, and forms an extremely useful substance for fixing other odours. Traces of fixed oil are useful in coumarin mixtures, as the coumarin odour appears to become more fixed in this way. Foin coup6, or new-mown hay, is a favourite perfume in which coumarin is the cnief ingredient. The following table of solubilities of coumarin in alcohol of various strengths and in water has been compiled by Schimmel Co. —... 

Bitter-erde, /. magn a. -harz, n, bitter resin, -holz, n. bitterwood quassia, -kalk, -kalk-spat, m, dolomite, -keit,/. bitterness, -klee, m. buck bean (Menyanthes). -kleesalz, n. oxalic acid, -kochsalz, n. magnesium chloride, bitterlich, a. bitterish, — adv. bitterly. Bitterling, m. bitter mineral water, bitterlos, a. free from bitterness,... 

Table 7.4 Comparative features of gel-systems evaluated for use in quick setting jelly products. CWS = cold water soluble, LBG = locust bean gum.

---