Ingredients in recipes

This section provides an overview of the major ingredients in emulsion polymerisation. A laboratory scale recipe for an emulsion polymerisation contains monomer, water, initiator, surfactant, and sometimes a buffer and/or chain transfer agents (CTAs). Commercial emulsion polymerisation recipes are usually much more complicated, with 20 or more ingredients. The complexity of components, and the sensitivity of the system kinetics, mean that small changes in recipe or reaction conditions often result in unacceptable changes in the quality of the product formed. 

Particles in an emulsion polymerisation comprise largely monomers with a limited solubility in water. The most common monomers are styrene, butadiene, vinyl acetate, acrylates and methacrylates, acrylic acid and vinyl chloride. Besides monomers that make up a large part of the latex, other monomers are often added in smaller quantities and have specific 

The most common water-soluble initiators used in the laboratory are potassium, sodium and ammonium salts of persulphate. Next in line are the water-soluble azo-compounds, especially those with an ionic group, such as 2,2 -azobis(2-methylpropionamidine) dihydrochloride or V-50. Another important group are the peroxides (benzoyl peroxide, cumene hydroperoxide). 

There are also other methods to create free radicals, such as y-radiolysis, light in combination with photoinitiators and electrons from high energy electron beams. One of the advantages is that these alternative methods can produce pulses of radicals and in this way an influence on the growth time of the polymer can be obtained. On the laboratory scale these methods are used to obtain kinetic parameters (Gilbert, 1995 van Herk, 2000). 

Surfactants are mostly classified according to the hydrophilic group  

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The initiator concentration in recipe II was given as wt% based on monomer. The concentrations of other ingredients in recipe II were given as wt% based on total. 

Secure added food energy (calories) from such foods as sweeteners (sugar and syrups), margarine, oils, and shortenings used either as ingredients in recipes, or at the table. 

In a flexible PVC compound, ingredients in the recipe are chosen based on cost and/or thein contribution to physical and other properties and performance. Typical ingredients (16,17) are stabilizers, fillers, plasticizers, colorants, and lubricants. 

Each painter had his own technique the binding medium was thus prepared using different additives, giving rise to a variety of recipes for each technique. For example, it is believed that fig latex (a white liquid exuded by the fig tree) was commonly added to the egg tempera, and that animal or plant resins were added to oil- and wax-based binders. On account of their adhesive properties, these materials were used not only as paint binders, but also as consolidants in restorations, as ingredients in varnishes used to finish paintings, and as ingredients of mordants to apply metallic leaf decorations. 

The overall composition of any system can be described in terms of a set of one or more chemical components. We can think of components as the ingredients in a recipe. A certain number of moles of each component go into making up a system, just as the amount of each ingredient is specified in a recipe. By combining the components, each in its specified mass, we reproduce the system s bulk composition. 

Table VIII. Free and Total Gossypol in Recipe Ingredients...

An essential ingredient in the innovation history in the area of chemicals is, however, doubtless the development of recipes for preparations and their specific adaptation to the requirements of fast-moving manufacturing processes, for example in the automotive, electronics, printing and paper industries. This occurs mainly on the basis of the existing inventory of primary materials. 

Doubling the ingredients in a chocolate chip cookie recipe will yield twice as many cookies. The same is true with chemical equations. Instead of reacting 58.5 grams of NaCI, reacting 117 g of NaCI with 340 g of AgNCh will produce twice as much sodium nitrate (170 g) and silver chloride (287 g). 

Surface active initiators or Inisurfs have the advantage of reducing the number of ingredients in an emulsion polymerization recipe to water, monomer and initiator, at least in the initial stages of the process. However, the surface active properties of the Inisurfs may be reduced on formation of the radicals and additional surfactant must be added to stabilize the latex if high solid levels are wanted. 

Samples for 180° peel tests were prepared according to standard neoprene recipes (9). Neoprene AC or a graft copolymer prepared from it was mixed on an open mill at room temperature for 20-25 min with the following compounding ingredients in succession ... 

The essential ingredients in an emulsion polymerization are the water, a monomer which is not miscible with water, an oil-in-water emulsifier, and a compound or compounds which release free radicals in the aqueous phase. Other ingredients which may be used in practical recipes are mentioned briefly later. Typical proportions (by weight) are monomers 100, water 150, emulsifier 2-5, and initiator 0.5, although these ratios may vary over a wide range. 

Basil is a popular herb grown throughout the world and is an ingredient in many recipes. There are more than 50 species, but sweet basil, Ocimum basilicum, is the most common variety (10). 

The following section discusses the functionality of some of the ingredients, other than the fat blend, that are commonly used in table spreads. There is considerable latitude in the choice of which ingredients to use and the levels of these ingredients. The recipe is generally decided by consumer prefererence testing and process considerations. Some typical formulations are listed in Table 9. 

Table 2 can be used to illustrate the significance of the cost of the various ingredients in a specific recipe for production of 1 ton of margarine. 

Healthy fatty acids like those found in avocados help protect the brain and nervous system from damage. Our brains are 60 percent fat, which needs to be replenished to build healthy brain cells. Avocados also contain more usable protein than an 8-ounce steak. They are alkalizing in the body and help regulate your blood s biochemistry. They make a great addition to salads, can be used to garnish chili or wraps, and can even be the key ingredient in chocolate or berry mousse. See chapter 8 for more recipe ideas. 

Tip Ground psyllium hulls (or husks, as they are sometimes called) are available at most health food stores, as are the other less common ingredients in this recipe. 

Then it s on to the next building, another inferno, where air enters the mixture. Oxygen burns away, leaving mostly nitrogen, the other essential ingredient in the recipe for ammonia. 

With all the necessary ingredients in place, the task is now to derive a reliable force field. In an automated refinement, the first step is to define in machine-readable form what constitutes a good force field. Following that, the parameters are varied, randomly or systematically (15,42). For each new parameter set, the entire data set is recalculated, to yield the quality of the new force field. The best force field so far is retained and used as the basis for new trial parameter sets. The task is a standard one in nonlinear numerical optimization many efficient procedures exist for selection of the optimum search direction (43). Only one recipe will be covered here, a combination of Newton-Raphson and Simplex methods that has been successfully employed in several recent parameterization efforts (11,19,20,28,44). 

All references to H2O shonld be read as double distilled H2O unless stated otherwise. In recipes, the information given in each line corresponds to the final concentration, the name of the ingredient, and the amount used, in that order. 

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