Vegetables boiling

The Fire is very acute in the animals, dull in the metal, tempered in the vegetable, boiling and burning in the mineral vapours. 

Animal fats and vegetable oils are triacylglycerols, or triesters, formed from the reaction of glycerol (1,2, 3-propanetriol) with three long-chain fatty acids. One of the methods used to characterize a fat or an oil is a determination of its saponification number. When treated with boiling aqueous KOH, an ester is saponified into the parent alcohol and fatty acids (as carboxylate ions). The saponification number is the number of milligrams of KOH required to saponify 1.000 g of the fat or oil. In a typical analysis, a 2.085-g sample of butter is added to 25.00 ml of 0.5131 M KOH. After saponification is complete, the excess KOH is back titrated with 10.26 ml of0.5000 M HCl. What is the saponification number for this sample of butter ... 

Furfural was first isolated in the eady nineteenth century. Dobereiner is credited with the discovery. He obtained a small amount of a yellow "oil" (too Htde to characterize) as a by-product in the preparation of formic acid (8). Other chemists found that the same "oil" having a charactedstic aroma could be obtained by boiling finely divided vegetable materials such as oats, com, sawdust, bran, etc, with aqueous sulfuric acid or other acids (9,10). The oil was present in the Hquid resulting from condensation of the vapors produced during heating. The empirical formula was determined by Stenhouse... 

The diluent gives the flavor a physical fixation. Relatively high boiling point materials are used in the diluent to make the flavor less heat labile. They are included when a flavor is to be used at temperatures above the boiling point of water examples include vegetable oils and isopropyl myristate. 

Tyndalization, or fractional sterilization, is no longer considered acceptable for sterilization. Spores of vegetative organisms are the most difficult entities to destroy. In this procedure, rather than destroying the spores, spores are prompted to germinate and then destroyed by boiling water. 

The reasons for the introduction of the terms "lyophobic" (meaning fear of lye) and "lyophilic" (meaning love of lye) are even more obscure and appear irrelevant as they are virtually alternatives to the terms hydrophobic and hydrophilic. The terms originated in the early soap industry during the mid-to-late nineteenth century. In about 1850 soap was prepared by boiling a vegetable oil with an alkaline solution obtained from leaching wood ash with water. 

The alkaline product from the wood ash was a crude solution of sodium and potassium carbonates called "lye". On boiling the vegetable oil with the lye, the soap (sodium and potassium salts of long chained fatty acids) separated from the lye due to the dispersive interactions between the of the fatty acid alkane chains and were thus, called "lyophobic". It follows that "lyophobic", from a physical chemical point of view, would be the same as "hydrophobic", and interactions between hydrophobic and lyophobic materials are dominantly dispersive. The other product of the soap making industry was glycerol which remained in the lye and was consequently, termed "lyophilic". Thus, glycerol mixes with water because of its many hydroxyl groups and is very polar and hence a "hydrophilic" or "lyophilic" substance. 

Vegetable oil-based inks today offered in Germany are mainly for the heatset printing colours cyan, magenta, yellow and to a lesser extent black. The use of fatty acid alkyl esters as high-boiling solvents in offset inks as substitution of mineral oils is also practised [23]. 

Gaudette and Coatney [115] reported that primaquine phosphate was unstable when subjected to dry heat of 100 °C in the presence of sodium chloride for 24 h, when boiled in water for 24 h and when heated for 24 h at 100 or 200 °C in melted hydrogenated vegetable oil. These findings exclude the use of primaquine phosphate as a salt additive in cooking. Primaquine phosphate was isolated from the test preparations at alkaline pH by extraction into ethylene chloride, after which primaquine phosphate was returned to an aqueous phase by shaking with 0.1 N sulfuric acid the concentration of primaquine phosphate was then determined spectrophotometrically. The ultraviolet absorption curve of primaquine phosphate has maxima at 224, 266, 282, and 300 nm, and minima at 216, 250, 276, and 310 nm. A solution containing 10 yl/mL has an optical density of 0.375 at 282 nm optical densities were proportional to concentrations. 

S. Charters, R. P. Evershed, A. Quye, P. W. Blinkhom and V. Reeves, Simulation experiments for determining the use of ancient pottery vessels the behaviour of epicuticular leaf wax during boiling of a leafy vegetable, J. Archaeol. Sci., 27, 1 27 (1997). 

Carrots (Daucus carota) are excellent sources of (3-carotene and vitamin A, although they have been reported to exert low antioxidant activity compared to some other vegetables (Al-Saikhan and others 1995 Cao and others 1996 Ramarathnam and others 1997 Vinson and others 1998 Beom and others 1998). However, boiling carrots for 30 min significantly improved their antioxidant activity toward coupled oxidation of (3-carotene and linolenic acid (Gazzani and others 1998). 

The solution is to use hot or boiling water in mixing the pastry. This partially gelatinises the starch in the flour as well as melting the fat. A hard fat is used in this sort of product, either lard, the traditional material, or a hard vegetable fat. The hot water could also reduce the activity of some of the enzymes present such as amylase. 

We often boil vegetables in salted water (the concentration of table salt is usually in the range 0.01-0.05 mol dm-3). The salt makes the food taste nicer, although we should wash off any excess salt water if we wish to maintain a healthy blood pressure. 

Cowpeas are an important part of the diets of West Africans. They re grown for domestic consumption rather than for export and are consumed as a boiled vegetable and as paste which is cooked by either steaming or frying. 

---