Recipe formulation

The formulation, or the chemical composition, is one major factor affecting the form and properties of the final product. Some components are added to the recipe before or during polymerisation. Some are added after polymerisation (post-additives) to modify the latex properties. There are two phases in an emulsion the dispersed (oil) phase containing the monomers and other monomer-soluble components, and the continuous (aqueous) phase containing water-soluble components. The individual components that comprise the oil and aqueous phases in an emulsion, and their functions, are described below. 

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Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Recipe/formulation management Batch manufacturing instruction and records In-process testing Yield calculation Purified water Aseptic filling... 

Decreased light fastness up to two ratings (a problem more for reactive dyed fabrics than for direct dyed ones, the latter often provide greater light fastness) Colour changes (the dyer has to take these into consideration during the dye recipe formulation)... 

Keep in mind that we are simplifying some aspects of the brewing process that merit a much longer discussion. Entire books have been written about the complicated brewing process. The information that we present here is a sort of extract of the recipe formulation process — just the essence of formulating a recipe. There are many cases where the decision as to how much of a particular ingredient to use, or even whether it should be used at all, is intimately tied to the brewing process used, or to the brewer s experience with a particular step. To fully appreciate the complex interplay... 

Smithey, Brian. Recipe Formulation. Homebrew Digest 835, March 3,1992. 

X and Y are both highly secret and expensive to synthesize, but once they have been formed they can be mixed, inexpensively, to produce a number of popular drinks. Your company keeps a list of seven drinks recipes (formulations) that each contain different proportions of X and Y, which are summarized in Table 2.6... 

Figure 2.20 Possible drinks recipe formulations (x s) and available operating concentrations (b s) plotted in bang and zing concentration space.

That looks great, Spiceboy. Thanks. Bra And to show you that Spiceboy isn t making this up, the following experimental will prove it. This was taken from the review [13] written by the same doctor that authored the progenitor PdCb article that Strike drew from to formulate this recipe, And just as Spiceboy says above, there is no need for any copper compound or balloon. Also, the reaction time is seriously shorter and the amount of PdCI2 catalyst needed is drastically reduced ... 

Those propylene species that the authors were using are no different than safrole or aiiyibenzene. In fact, safrole is a perfect substitute. Yowza Those recipes look awesome Now as Strike understands it, there has already been a detailed writeup of the by-the-numbers application of the above patent as written. This, Strike beiieves, can be found in Uncle Fester s Secrets of LSD Manufacture and/or Secrets of Methamphetamine Manufac-ture [18]. But our adventurous chemist Suniight came thru again and submitted a new, hybrid form of this method which she seems to have formulated after a lot of thought on the matter. So here again is Suniight ... 

Poly(vinyl acetate) emulsions can be made with a surfactant alone or with a protective coUoid alone, but the usual practice is to use a combination of the two. Normally, up to 3 wt % stabilizers may be included in the recipe, but when water sensitivity or tack of the wet film is desired, as in some adhesives, more may be included. The most commonly used surfactants are the anionic sulfates and sulfonates, but cationic emulsifiers and nonionics are also suitable. Indeed, some emulsion compounding formulas require the use of cationic or nonionic surfactants for stable formulations. The most commonly used protective coUoids are poly(vinyl alcohol) and hydroxyethyl cellulose, but there are many others, natural and synthetic, which are usable if not preferable for a given appHcation. 

Compounding. Owing to the number of ingredients required in a conventional mbber recipe, fluorocarbon elastomer compounding seems simple compared to typical hydrocarbon elastomer recipes. However, the apparent simplicity of such formulations makes a selection of appropriate... 

Specifications for soHd i7j -l,4-polyisoprenes are shown in Table 5 and include analyses for volatile matter, extractables, ash, and Mooney viscosity at 100°C. Standard method ASTM D1416 includes chemical analysis methods for volatile matter, extractables, and total ash, while ASTM D1646 includes Mooney viscosity (82). The Monsanto rheometer data for vulcanizates prepared by a standard recipe may also be specified. This formulation for vulcanizate (ASTM D3403) is mixed in a Banbury mixer in two passes with all but sulfur and accelerator added in first pass ... 

Characterisation Typical data that may be provided to describe the physical and chemical characteristics of the drug substance are shown in Figure 6.3. The description of the drug product should include the recipe detailing all the other ingredients (excipients) that are used to formulate the final product. It is vital to provide adequate data on the dissolution behaviour of the drug product, as the reviewer may wish to tie this in with pharmacokinetic or bioavailability data submitted in the other modules. 

A typical formulation for aircraft tread recipe is shown in Table 14.39. 

Another important aspect of batch plants relates to the representation of the recipe which is invariably the underlying feature of the resultant mathematical formulation. The most common representation of recipe in the published literature is the state task network (STN) that was proposed by Kondili et al. (1993), which comprises of 2 types of nodes, viz. state nodes and task nodes. The state nodes represent all the materials that are processed within the plant. These are broadly categorized into feeds, intermediates and final products. On the other hand, task nodes represent unit operations or tasks that are conducted in various equipment units within the process. 

Very similar to the STN is the state sequence network (SSN) that was proposed by Majozi and Zhu (2001). The fundamental, and perhaps subtle, distinction between the SSN and the STN is that the tasks are not explicitly declared in the SSN, but indirectly inferred by the changes in states. A change from one state to another, which is simply represented by an arc, implies the existence of a task. Consequently, the mathematical formulation that is founded on this recipe representation involves only states and not tasks. The strength of the SSN lies in its ability to utilize information pertaining to tasks and even the capacity of the units in which the tasks are conducted by simply tracking the flow of states within the network. Since this representation and its concomitant mathematical formulation constitute the cornerstone of this textbook, it is presented in detail in the next chapter. 

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