Refined grains

Polymorphism and kinetics of crystallization of TAG and fat under static conditions (e.g., in differential scanning calorimetry [DSC] apparatus) have been studied for a long time and are summarized in many reviews (2-6). Yet, these conditions are far-removed from industrial applications, where crystallization is usually achieved under shear (dynamic). Shearing has a major effect on crystallization kinetics it induces a faster and more homogeneous crystallization, often in the stable form and with a refined grain size. Yet, its effect is far from being fully understood. Recently, several studies of dynamic crystallization of lipids have been reported (7-12). 

Choose whole grains in preference to processed (refined) grains and sugars. 

VHN. Hardness through the weld region varied between approximately 240 and 280 VHN, with an average hardness of approximately 260 VHN. A slight increase in hardness in the stir zone may be inferred from the results. The increased hardness in the stir zone may have stemmed from the locally refined grain size through the Hall-Petch relation. 

Defect-free welds were produced with a refined grain size in the stir zone. Average grain sizes in the stir zone decreased with increasing weld travel speed. The OIM was used to determine crystallographic texture at the centerline of the stir zone at the sheet midplane. Base metal 111 and 110 pole figures (Fig. 7.30) as well as stir zone 110 pole figures (Fig. 7.31) were reported. 

There was considerable scatter in the data. The stir zone exhibited increased hardness relative to the average base-metal hardness, most likely due to the refined grain size. A slight loss in hardness in the HAZ can be seen from the... 

Fig. 8.6 Transmission electron microscopy images of refined grain structure, (b) Results of convergent beam electron diffraction analysis from the lower stir zone corresponding to region 4 in Fig. 8.3. Crain boundaries are delineated by various lines, depending on grain-to-grain disorientation angle thick for 6 > 40°, thin for 1 5° < 6 < 40°, and dotted for 0 < 1 5°, respectively.

Jacobs, D.R., et al.. Fiber from whole grains, but not refined grains, is inversely associated with all cause mortality in older women the Iowa Women s Health Study. J. Am. Coll. Nutr. 19, 326S, 2000. 

Nozawa, T., Matsuo, Y., Kobayashi, H., layama, K. Takahashi, N. (1988). Magnetic properties and domain structures in domain refined grain-oriented silicon steel. Journal of Applied Physics, 63, 2966-70. 

Interestingly, Peterson and coworkers found that 20 and 22 are major contributors to the bitterness of whole wheat bread. Whole wheat bread is considered a healthier alternative to refined grain, and the consumption of whole wheat breads has been linked to a decreased risk of cardiovascular disease, diabetes, and cancer. Previous studies into the bitterness of whole wheat bread found that there were higher concentrations of Maillard-type products such as 20 and 22 in the crust of the bread than in the crumbs, indicating that the generation of 20 and 22 is a result of fermentation. Based on the isolated structures, a possible biosynthesis for the generation of 20 and 22 was reported. The proposed pathway to acortatarin A 20 and its cmistitutimial isomer C 22 is shown in Scheme 10. ... 

Aluminum (Al). Along with nitrogen, aluminum promotes the formation of a refined grain structure. Most importantly, aluminum is added as a deoxidizer to produced killed steel. 

Alkaline diets also have some limited positive aspects as well. Increasing the amount of plant-derived foods in the diet at the expense of meat, refined grains and sugar is usually a healthy idea. However, taken to the extremes, these principles may cause serious shortages of nutrients necessary for health. Avoiding fats and oils may be a source of illness becanse of a lack of essential fatty acids, whereas cutting out dairy products would lead to problems in maintaining an adequate supply of calciiun, vitamin D and proteins. 

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