Oxidation butter

Butanoic acid, CH3CH2CH2COOH, colourless syrupy liquid with a strong odour of rancid butter b.p. (sTC. Occurs in butter as the glycerol ester. Prepared by oxidation of 1 -butanol or by the fermentation of sugary or starchy materials by B. subtilis etc. Oxidized... 

One disadvantage of fats contained within foodstuffs is the deterioration of the fat through oxidative rancidity. Many consumers find the aroma and flavor of deteriorated fats in foods repulsive, while others are fond of country ham and butter which owe thek aroma and flavor to fat rancidity and other breakdown products. The use of antioxidants (qv) makes such products commercially viable. 

Rich sources of vitamin A include dairy products such as milk cheese, butter, and ice cream. Eggs as well as internal organs such as the Hver, kidney, and heart also represent good sources. In addition, fish such as herring, sardines, and tuna, and in particular the Hver oil from certain marine organisms, are excellent sources. Because the vitamin A in these food products is derived from dietary carotenoids, vitamin A content can vary considerably. Variation of vitamin A content in food can also result from food processing and in particular, oxidation processes (8). 

Kubaschewski, O. and Hopkins, B. E., Oxidation of Metals and Alloys, 2nd edn. Butter-worths, London (1962)... 

Flavor and odor preservation is a critical requirement with butter, which also needs refrigeration to avoid rancidification. Light and oxygen promote photochemical oxidation of this product. Aluminum foil provides opacity and has excellent barrier properties (18). The material... 

Cleary, K. and McFeeters R.F., Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles, J. Agric. Food Chem., 54, 3421, 2006. Lean, L.P. and Mohamed S., Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes, J. Sci. Food Agric., 79, 1817, 1999. 

This specification is for butter oil, which is butter with the water removed. The free fatty acid limit is to detect lipolytic rancidity while peroxide value specification is to limit oxidative rancidity. The copper limit arises because copper catalyses the oxidation of fats. The absence of neutralising substances is to prevent a high titration for free fatty acids being covered up by the addition of alkali. 

Aresenwasserstoff Argentinean Hemorrhagic Fever Arsenic Butter Arsenic Chloride Arsenic Dichloroethane Arsenic Hydride Arsenic Oxide Arsenic Sodium Oxide Arsenic Trichloride Arsenic Trihydride Arsenic Trioxide Arsenic(3+) Chloride... 

If 12 cocoa butter suppositories containing 40% zinc oxide weigh 17.6 grams, what is the displacement value of zinc oxide Assume that the suppositories are made in a 1-g mold. 

In this problem, the active ingredient, zinc oxide, is prescribed as a percentage. If the displacement value is used and the cocoa butter amount is varied, the zinc oxide percent will not be 30%. Therefore, in situations like this, prepare a 30% zinc oxide - cocoa butter mixture and fill in the molds to obtain the desired suppositories. There is no need to vary the cocoa butter amount. 

Use a 2-g mold. The displacement value of zinc oxide as seen in Table 9.1 is 5. Therefore, the amounts of cocoa butter and zinc oxide are calculated as follows ... 

Theoretical amount of cocoa butter needed when there is no zinc oxide = 2 x 12 = 24 g... 

Cocoa butter needed for zinc oxide suppositories = 24 - 0.72 = 23.28 g... 

Hamamelis Extract 250 mg Zinc oxide 400 mg Cocoa butter qs... 

Cocoa butter needed = 29.25 g and zinc oxide needed = 3.75 g... 

Prepare a 40% zinc oxide and cocoa butter mixture and fill in 12 suppositories... 

The key experiments leading to the identification of vitamin D were those of Mellanby (1918-1919) using puppies. When they were fed on bread, skimmed milk, linseed oil, yeast (to give B vitamins), and orange juice (vitamin C) the puppies developed rickets. When cod-liver oil and/or butter were added, rickets was prevented. The distinction between the effects of vitamin A and the anti-rachitic factor was aided by the sensitivity of vitamin A to oxidation. Aerated (oxidized) cod-liver oil no longer cured xerophthalmia but its anti-rachitic properties were unaffected (McCollum, 1922). 

Sodium is a soft, wax-like silver metal that oxidizes in air. Its density is 0.9674 g/cm, and therefore it floats on water as it reacts with the water releasing hydrogen. It has a rather low melting point (97.6°C) and a boiling point of 883°C. Sodium is an excellent conductor of heat and electricity. It looks much like aluminum but is much softer and can be cut with a knife like butter. Its oxidation state is +1. 

Hydroperoxides cause oxidation of Fe(II) ions to Fe(III) in acid solution. In a modification of the FOX assay (Section III.B.2.a) the oxidized ions form a blue-purple 1 1 complex with Xylenol Orange (71) that can be measured at 560 nm"" """. However, it has been found that formation of a 2 1 complex is also possible and some corrections need be made to obtain a good correlation between this method and POV obtained by the AOCS official method"" . A modification of the FOX method proposed for determination of POV in beef, chicken, fish, butter and vegetable products correlates well with standard iodometric and FOX assays"". ... 

Decalactone can be prepared by peracid oxidation of 2-pentylcyclopentanone. It is used in perfumes and for cream and butter flavorings. 

Osumi, T. Hashimoto, T. (1978) Enhancement of fatty acyl-CoA oxidizing activity in rat liver peroxisomes by di-(2-ethylhexyl)phthalate. J. Biochem. Tokyo, 83, 1361-1365 Page, B.D. Lacroix, G.M. (1992) Studies into the transfer and migration of phthalate esters from aluminum foil-paper laminates to butter and margarine. Food Add. Contam., 9, 197-212... 

Bromophenylazo)-2/-toluene, 309 (2-BromophenyI)-iVM7-azoxy (2-hydroxy-5-methylbenzene), 358 p-Bromophenylurea, 138-139 Bromopropadiene, 17 2,3-Butadienoic add, 16 iV-l-Butenylpiperazine, 92 Butter yellow, hazard of, 291 f-Butylamine, oxidation of, 323 -Butyl azide, 269 f-Butyl-OlW-azoxymethane, 349 t-Butyl p-Bromophenylazoformate, 328 t-Butyl 2-(p-bromophenyl)carbazate, 328 H-Butyl carbamate, 238-239 t-Butyl carbamate, 241-243... 

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