Beef suet

Kinder-, beef, cattle, bovine, -blut, n. oxblood. -bouillon, /. beef broth, -braten, m. roast beef, -fett, n. beef suet, beef fat. -galle, /. ox gall. -klauenSl, n. neat s-foot oil. -mark-fett, n. beef marrow fat, -talg, m. beef tallow, -tuberkulose, /. bovine tuberculosis. 

Aero pi ex Propellants(qv) (See also pA35f>) Aerolit (Aerolit). A Danish permissible expl which had the following approx compn AN 78.1, 1C nitrate 7.5, beef suet 2 5, sulfur 8.8, sago flour 1.3, Mn dioxide 1.2 and resin 0.6%... 

Amelotti, G. Brianza, M. and Lodigiani, R (1983) Applications and limits of differential scanning calorimetry to the detection of beef suet in butter. Riv. Ital. Sost. Grasse, 60, 557-564. 

Vanoni, M.C., Colombini, M. and Amelotti, G. (1978) Adulteration of butter with beef suet and lard. 1. GLC analysis of fatty acids. Riv. Ital. Sost. Grasse, 55, 320-325. 

Formic acid was obtained by distillation of ants (L. formica, ant ) acetic acid occurs in vinegar (L. acetum, vinegar ) butyric acid in rancid butter (L. butyrum, butter ) and stearic acid in animal fats (Gr. stear, beef suet ). Caproic acid is one of the so-called goat acids. Its odor is responsible for the name. 

Scientists have, for example, analyzed the contents of pottery to identify the presence of olive oil and have also discovered milk, fat, beef suet, oil of Cruciferae, and other food residues. A ceramic vessel from the southwestern Cape of South Africa yielded marine animal hpids, suggesting that perhaps seal meat had been cooked in this pot. Cocoa was identified in ceramic vessels from the Maya Site of Rio Azul and more recent studies, described in Chap. 5, have identified chocolate residues in pottery found in New Mexico. 

Tallow.—The animal fats chiefly used in candle making are mutton and beef suets, and consist of stearin, palmitin, and olein, the stearin, however, preponderating, but rary-ing in percentage in diflPereut species of animal, the nature of its food, and its age. Mutton fat contains more stearin than beef. The melting point of beef fat is 100° F., while that of mutton fat is from 100 to 106° F, Melted mutton fat becomes solid at 100 F., but in solidifying its tean perature rises to 111 F. 

Esters of long-chain fatty acids with ethanediol and other diols occur in beef lung [22], beef suet and pig lard [22] and in rat liver [12], Diesters, ether esters and dialkyl ethers of ethanediol cannot be separated from the corresponding glycerol derivatives through adsorption TLC but this separation succeeds with reversed phase partition TLC [9]. 

Diet type Beef (suet) Pork (lard) Lamb Mutton Horse Chicken ... 

In contradistinction to the relatively high content of EFA in chicken and hog fat, the storage fat of beef cattle and of sheep represents only a minimum level of EFA. Although ox depot fat has been reported to have 5.3% of linoleate and 0.5% of arachidonate, Thomasson (1953), employing a bio-assay procedure, obtained a figure of only 1.5% for beef suet sheep depot fat has been reported to have 5% of linoleate, but this has not been confirmed by bio-assay. More precise data, which have been confirmed by bio-assay, are needed in the case of animal fats. 

Animai Fats beef suet 20 0-365 9 Resistant for years ... 

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