Carroting

ANETHOLE Up to 90+% in anise seed oil, 70+% in fennel and star anise oils, and in varying amounts in betel leaf, dill seed, carrot seed and coriander oils. 

ASARONE 70-80% of calamus oil. In trace amounts in Asian carrot seed and clove bud oils. 

DILL APIOLE Up to 60% in Indian dill seed oil and in varying amounts in other parts and other species of dill. In various small amounts in fennel and carrot seed oils. 

MYRISTICIN In moderate amounts in dill, carrot, celery, fennel, mace and nutmeg (no more than 10% tops). Makes up about 40% of the oil of parsnip and can reach up to 50-60% of the oil of parsley leaves and seeds. Give nutmeg a rest folks It just don t have it when compared to parsley and parsnip. 

Carotenoids are natural pigments characterized by a tail to tail linkage between two C20 units and an extended conjugated system of double bonds They are the most widely dis tributed of the substances that give color to our world and occur m flowers fruits plants insects and animals It has been estimated that biosynthesis from acetate produces approximately a hundred million tons of carotenoids per year The most familiar carotenoids are lycopene and (3 carotene pigments found m numerous plants and easily isolable from npe tomatoes and carrots respectively... 

Fig. 1. Properties of foods near 2.45 GHz as a function of temperature, where A represents distilled water B, cooked carrots C, mashed potatoes D, cooked ham E, raw beef F, cooked beef and G, com oil (a) dielectric constants and (b) load factors, e = etan6 (32).

Fertile sources of carotenoids include carrots and leafy green vegetables such as spinach. Tomatoes contain significant amounts of the red carotenoid, lycopene. Although lycopene has no vitamin A activity, it is a particularly efficient antioxidant (see Antioxidants). Oxidation of carotenoids to biologically inactive xanthophyUs represents an important degradation pathway for these compounds (56). 

Carrot oil—The Hquid or the soHd portion of the mixture, or the mixture itself obtained by the hexane extraction of edible carrots (Daucus carota L.) with subsequent removal of the hexane by vacuum distillation. The resultant mixture of soHd and Hquid extractives consists chiefly of oils, fats, waxes, and carotenoids naturally occurring in carrots. 

Includes soybean, rice bran, and dry-process com germ. Includes apples, carrots, coffee grounds, fish, grapes, pineapples, and tomatoes. Includes ABS, nitriles, styrene—butadiene mbber (SBR), natural mbber, and ethylene—propjdene- -diene mbber (EPDM). ... 

As a chemistry undergraduate in the 1960s. .. I learned quantum chemistry as a very theoretical subject. In order to get to grips with the colour of carrots, I knew that I had to somehow understand... 

Tbe seed of the carrot Daiu us curoLa, yields from I to TH pec ccni. of oil, which has the lollowtag uharaeturs —... 

The oil obtained at ibi period of malnriiy of the seeds hy distillation of the entire plant of the wild carrot of the Puy-de-DOme, bas been examined by Boure-lierlrand Fils. ... 

Carotin, n. carotene, (formerly) carotin. Garotte, /. carrot. 

Mohr, m. Old Chem.) black, ethiopa watered fabric, moir6 watered effect, moir6 Moor negro. — mineralischer —, — Mineralmohr. MShre, /. carrot. 

Rube, /. (rote) beet, beetroot (gelbe) carrot (weisse) turnip rape. 

Riiben-harzsaure, /. resin acid of beets, -melasse,/. beet molasses, beetroot molasses, -pottasche, /. potash from beet molasses, -pulpe, /. beet pulp, -rohzucker, m. raw beet sugar. -saft, m. beet(root) juice, -samen, m. turnip, rape-, beet, or carrot seed, -schlempe, /. beet vinasse. -schnitzel, m. beet chip, beet slice, -sirup, m. beet sirup, beetroot sirup, -spiritus, m. beet spirit (from beet molasses), -stecher, m. beet sampler. 

Preparation of the intermediates for the above chemicai synthesis are also described in U.S. Patent 2,917,539, The other patents cited below describe a fermentation route, U.S. Patent 2,848,508 describes preparation from carrots. 

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