Olive liquid

Castile soap is manufactured from olive oil, transparent soap from decolorized fats and liquid green soap from KOH and vegetable oils. Soaps are sometimes superfatted in that they contain some free fatty acid. 

It is quite clear, first of all, that since emulsions present a large interfacial area, any reduction in interfacial tension must reduce the driving force toward coalescence and should promote stability. We have here, then, a simple thermodynamic basis for the role of emulsifying agents. Harkins [17] mentions, as an example, the case of the system paraffin oil-water. With pure liquids, the inter-facial tension was 41 dyn/cm, and this was reduced to 31 dyn/cm on making the aqueous phase 0.00 IM in oleic acid, under which conditions a reasonably stable emulsion could be formed. On neutralization by 0.001 M sodium hydroxide, the interfacial tension fell to 7.2 dyn/cm, and if also made O.OOIM in sodium chloride, it became less than 0.01 dyn/cm. With olive oil in place of the paraffin oil, the final interfacial tension was 0.002 dyn/cm. These last systems emulsified spontaneously—that is, on combining the oil and water phases, no agitation was needed for emulsification to occur. 

Three-phase fluidized bed reactors are used for the treatment of heavy petroleum fractions at 350 to 600°C (662 to 1,112°F) and 200 atm (2,940 psi). A biological treatment process (Dorr-Oliver Hy-Flo) employs a vertical column filled with sand on which bacderial growth takes place while waste liquid and air are charged. A large interfacial area for reaction is provided, about 33 cmVcm (84 inVirr), so that an 85 to 90 percent BOD removal in 15 min is claimed compared with 6 to 8 h in conventional units. 

G. P. Blanch, J. Villen and M. Heiraiz, Rapid analysis of free eiytlnodiol and uvaol in olive oils by coupled reversed phase liquid clnomatogi aphy-gas clnomatography , 7. Agric. Food Chem. 46 1027-1030 (1998). 

Figure 12.1 Analysis of Tinuvin 1577 in 30% virgin olive oil (in hexane), showing (a) the gas cliromatogram comparing the pure oil with a sample at the Tinuvin 1577 detection limit concentration, and (b) the coixesponding liquid chromatogram. Reprinted from Journal of High Resolution Chromatography, 20, A. L. Baner and A. Guggenberger, Analysis of Tinuvin 1577 polymer additive in edible oils using on-line coupled HPLC-GC , pp. 669-673, 1997, with pennission from Wiley-VCH.

The Dirty Jane is a gimmick, and it is also a great cocktail. (I ve put my resignation in a sealed envelope to be opened upon this recommendation.) Part martini, part deli sandwich, it is a vodka martini, no vermouth, with a wedge of pickled green tomato instead of an olive. A splash of the pickle brine makes it dirty, as a splash of olive brine would make it a straight dirty martini. The drink itself is a clear liquid. 

Mr. Conti emptied the martini glass, and strained his cocktail into it in a circular motion, pouring on the sides of the glass, so that the liquid wouldn t splash, then dropped a pitted green olive into it. 

Septisol liquid soap 8 drops Olive or sesame oil 0.25%... 

The main difference between oils and fats is that oils are liquid at room temperature and fats are solid at room temperature. Oils, such as olive oil or corn oil, usually come from plant sources and contain mainly unsaturated fatty acids. Fats, such as butter and lard, contain an abundance of saturated fatty acids and generally come from animal sources. 

Thiourea inclusion compounds have also found recent applications as diverse as the separation of liquid crystal isomers 84 ), isolation of petroleum constituents 85,86), and the recovery of squalene during olive oil refining87), to cite just a few examples. 

Oliver, D.R. and Bragg, R., Flow patterns in viscoelastic liquids upstream of orifices, Canadian Journal of Chemical Engineering, 51, pp. 287-90 (1973). 

J. Oliver, A. Palou and A. Pons, Semi-quantification of carotenoids by high-performance liquid chromatography saponification-induced losses in fatty foods. J. Chromatogr.A 829 (1998) 393-399. 

A. Cichelli and G.P. Pertesana, High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils chemometric approach to variety classification. J. Chromatogr.A 1046 (2004) 141-146. 

The preceding observations stimulated Olander and Rice 4> to search for a substance that is simultaneously simpler" than water yet a "good model of it. They suggested that amorphous solid water [H O/as)], first reported by Burton and Oliver 5> in 1935, satisfied these two requirements. Unlike the liquid, amorphous solid water can be studied at low temperature where the effects of thermal excitation and positional and orientational disorder can be separated. Moreover, it is plausible to accept as a working hypothesis that the amorphous solid is, essentially, extensively supercooled liquid water if so, the properties of the amorphous solid should be directly related to those of the liquid. 

Figure 5.3 Mobile liquid bonds (a) pendular (b) funicular (c) capillary. From Sherrington, P.J. and Oliver, R., Granulation, Heyden, 1981. Copyright John Wiley Sons Limited. Reproduced with permission.

Oliver BG, Nicol KD. 1985. Field testing of a large volume liquid-liquid extraction device for halogenated organics in natural waters. Intern J Environ Anal Chem 25 275-285. 

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