MINT

Unsaturated dicyclic ketone found in the essential oil from the leaves of Umbellularia cali/ornica, with pungent mint-like smell. 

The final condensation could haye gone the other way too, but it doesn t, presumably because attack on, the other carbonyl group is hindered. TM 120 is in fact piperitone, one of the flayouring principles of mint, and has been synthesised essentially by this route g.C.S... 1935, 1583 Rec. Tray. Ctum.. 1964, 464 Zhur. Obshchei Khim.. 1964, 34=... 

Feedstuff Feed supplements Feely-Beavers procedure Feen-a-Mint Fe4[Fe(CN)6]3xH20 FEFO... 

Flavors are often used to create the impression of flavor where Httie or none exist, and they impart food products with a recognizable character. Some food products would not exist without the addition of flavorings, eg, soft drinks, water ices, confectionery, milk desserts, etc. Many food products need a specific flavor note to characterize them among other similar products of the same food category, eg, citms soft drinks, mint candies, gingerbread, yogurt, and cottage cheese. 

Artificial materials include aUphatic, aromatic, and terpene compounds that are made synthetically as opposed to those isolated from natural sources. As an example, ben2aldehyde may be made synthetically or obtained from oil of bitter almond (51) and t-menthol may be made synthetically or isolated from oil of Mentha arvensis var. to give Bra2iUan mint oil or com mint oil. 

United States Exports of Spices and Oleoresins. The United States (ca 1993) is the foremost grower of peppermint, spearmint, orange, lemon, lime, and grapefmit products. The mints are processed to essential oils, and the citms fmit are sold as fresh fmit or processed to fro2en... 

Essentia.1 Oils. Essential oils (qv) are extracted from the flower, leaf, bark, fmit peel, or root of a plant to produce flavors such as mint, lemon, orange, clove, cinnamon, and ginger. These volatile oils are removed from plants either via steam distillation, or using the cold press method, which avoids heat degradation. Additional processing is sometimes employed to remove the unwanted elements from the oils, such as the terpenes in citms oils which are vulnerable to oxidation (49,50). 

Labiatae Pycnanthemum incanum western mountain mint... 

Perhaps the most extensive appHcation for conversion-rolled, explosion-bonded clads was for U.S. coinage in the 1960s (34) when over 15,900 metric tons of explosion-clad strip that was suppHed to the U.S. Mint helped alleviate the national silver coin shortage. The triclad composites consist of 70—30 cupronickel/Cu/70—30 cupronickel. 

Anticariogenicity. Sugar alcohols are not fermented to release acids that may cause tooth decay by the oral bacteria which metabolize sugars and starches (208). As a result, use of sugar alcohols in sugar-free chewing gum, pressed mints, confections, and toothpaste has been widely accepted. 

A new large toimage appHcation for strip zinc has developed from the decision in 1982 of the U.S. Mint to replace the soHd copper (95% Cu—5%... 

Flavor. Dentifrices are used to refresh the oral cavity. Flavor oils and other flavoring materials are key to that function (see Flavors and spices). Generally recognized as safe (GRAS) flavors or flavors from approved lists are used. The most popular flavors are peppermint [8006-90-4], spearmint [8008-79-5], cinnamon [8006-79-9], and mixtures of these. Menthol is a principal constituent of the mint flavors and a source of refreshment and coolness. 

An oral dental riase geaeraHy coasists of water, alcohol, a humectant, an emulsifier, flavor, color, and an active agent. Water is the primary vehicle. The alcohol provides bite and is also a formulation aid. The humectant improves the feel ia the mouth and also prevents locking of the cap to the container between uses glycerin or noncrystaUiziag sorbitol may be satisfactory. The emulsifier is a nonionic type, for example, a polyoxyethylene—polyoxypropylene block copolymer or a polyoxyethylene sorbitan fatty acid ester. Flavors are generally a type of mint or cinnamon. Colors are FD C or D C. 

The duration of the test pressure in most cases is 30 minutes mint-mum however, the test must be held for long enough beyond that time to permit a thorough examination for porosity and casing wall leakage. 

Chemical DesignationsDimethyl Ketone, 2-Propanone Chemical Formula CH3COCH3. Observable Characteristics - Physical State (as rwrmally shipped) Liquid Color Colorless Odor Sweetish pleasant, resembling that of mint or fruit pungent, sharp, penetrating, ketonic pleasant, nonresidual. 

Kletz, T. A. (1991a). Billiard Balls and Polo Mints. The Chemical Engineer, 495 (25 April), 21-22. 

The A riculturd, Departmeut alTirms that Ou the muck iaiids of Southern Michiga.li aud Nocthem Indiana, where mint culture has... 

According to the Journal of Ihc Hoard of AgricultMeJ [rom 500 to 1000 acres are under peppermint cultivation in England, In this country black mint yields twice as niiicb oil as does white mint, and as a result the cultivation ol the latter has been supplanted to a considerable extent. Peppermint groivs best at a height net exceeding JOO It. The principal... 

The best known oil of the. VoiKirda species is that known as America horse-mint oil, which is obtaLoed to the extent of about 1 per cent, from the herb. 1/oiKirdo pnnr.Lnta. The oil has a specific gravity from 0 930 to O iMO, and is either optically inactive or slightly dextro-rotatory. 

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