Oleomargarine

Kunst,/. art profession skill work (of art). Kunst-. artificial synthetic technical art. -asphalt, m. pitch, -ausdruck, m. technical term, -baumwolle,/. artificial cotton, -ben-zin, n. synthetic gasoline, -bronze, f. art bronze, -butter, /. artificial butter, oleomargarine. -darm, m. artificial gut, synthetic saiisage casing, -druck, m. art printing. -dUnger, m. artificial manure, fertilizer, -eis,... 

OH molecules, reaction between, 282 Oil-drop experiment, 241 Oil of wintergreen, 346 Oleomargarine, 407 Open hearth furnace, 404 Operational definition, 195 Orbital representation of chemical bonding, 278 Orbitals atomic, 262, 263 dand/, 262... 

Oleomargarine, another commercially important emulsion, presents problems with its behavior during frying. 

Butter is adulterated principally with oleomargarine 1 and less frequently with other animal or vegetable fats (tallow, cacao-butter, cottonseed steariiu-, oils) sometimes considerable quantities of water are incorporated wit h it and preservatives (ordinary salt, borax or boric acid, salicylic acid, formalin, fluorides or fluoborates, etc.) or colouring matters added very rare are such coarse adulterations as gypsum, chalk, flour, glucose, sodium silicate-, etc. 

See article cm Oleomargarine (Vol. I, Fatty Substances) and Artificial Butter (thie chapter). 

Artificial butter is commonly obtained by emulsifying oleomargarine with skim milk, usually with the addition of varying proportion of vegetable oils (sesamd, arachis, cottonseed), animal fats (beef fat, neutral hog s fat), aromatic substances (ethyl butyrate, coumarin), and sometimes also casein, lactose and egg-yolk in some cases it is artificially coloured (annatto, coal-tar colours). 

Besides margarine, there are other artificial butters in which the oleomargarine is substituted, partly or wholly, by cacao butter for these, too, the general methods for the analysis of fatty substances [see Vol. I) and especially those given for butter are employed. 

In the UK at least, the Adulteration Act of 1860, the result of the deliberations of the above committee, was the beginning of a more scientific approach to authentication of fats and oils. However, it was still being stated after the turn of the century (Sloane 1907) that, in the USA, butter was being adulterated by oleomargarine and lard, and cream by cottonseed oil and other fats. Indeed the USA equivalent of the UK Adulteration Act, the 1938 Federal Food, Drug and Cosmetic Act, was only passed after a series of even later cases of adulteration coconut and cottonseed replacing cocoa butter and milk-fat (1922), peanut oil in olive oil (1923), lard contaminating butter (1926) and sesame oil in olive oil used in tinned sardines (1936) (Kurtzweil, 1999). 

Vitamin D in such quantity that the finished oleomargarine contains not less than 1,500 international units of vitamin D per pound. 

Salt (sodium chloride) potassium chloride for dietary margarine or oleomargarine. 

Sesame oil is additionally used as an edible oil and in the preparation of oleomargarine. 

Sunflower oil is widely used as an edible oil, primarily in oleomargarine. It is also used extensively in cosmetics and pharmaceutical formulations. 

In our study of organic chemistry, we shall concentrate our attention on versatile laboratory preparations rather than on limited industrial methods. In learning these we may, for the sake of simplicity, use as examples the preparation of compounds that may actually never be made by the method shown. We may discuss the synthesis of ethane by the hydrogenation of ethylene, even though we can buy all the ethane we need from the petroleum industry. However, if we know how to convert ethylene into ethane, then, when the need arises, we also know how to convert 2-methyl-1-hexene into 2-methyl hexane, or cholesterol into cholestanol, or, for that matter, cottonseed oil into oleomargarine. 

House Joint Resolutions 309 331, Hearings to permit use of oleomargarine by armed forces... 

Tallow The fat of animals like the ox and sheep, extracted from membranous and fibrous matter by melting. It is solid, white and almost tasteless when pure, and is used In soep, candles, oleomargarine, etc. 

Oleomargarine is a product made in imitation of butter, wbicb it resembles very closely in color, taste, odor, and general appearance. Under tlie original patent, it is made from beef-fat, which is bashed, steamed, and subjected to pressure at a carefully regulated temperature. Under this treatment it is separated into two fatty products, one a white solid etearine, the other a faintly yellow oil, "oleo-oiL This oil is then mixed with milk, the mixture colored and churned. The subsequent treatment of the promutton tallow, lard, and cotton-seed oil. 

Butter is frequently, and oleomargarine is always, colored with some foreign pigment, "butter color, which is usually a prepararion of annoto. 

Use Manuf soaps, oleomargarine, hydrogenated fats, lard substitute, glycerol, leather dressings, lubricants, cosmetics emollient also as salad and cooking oil packing fish. Pharmaceutic aid (solvent). 

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