Waring-blender experiment

Wheat germ oil was studied in similar experiments, and it rapidly forms peroxides (Table V). Ascorbic acid and AP were more efficient antioxidants here than was BHT. To investigate the effect on wheat, whole berries were added to water and mixed with 0.1 g of antioxidants/ 100 g of berries and then dried at 60°C overnight. The dried mass was pulverized in a Waring blender and 10 g was added to petri dishes and titrated daily for peroxide after extraction into chloroform-acetic acid. 

Experiments have been conducted on emulsions containing 20% v/v of a mixture of heptane (90% v/v) and hexadecane (10% v/v), emulsified with 0.35% nonionic surfactant in the aqueous phase. The aqueous phase also contained 0.2% sodium azide as preservative. The emulsions were prepared using a Waring Blender, and their droplet size distribution revealed a polydisperse distribution, with weight mean radius 2 im. The emulsion was stable to coalescence during the timescale of the experiments. 

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