DOCSLIB.ORG

Appendix APPENDIX TABLE 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Appendix APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (See list of synonyms and other explanatory notes at end of table) Common Names (Other names) ~ Usual Sources Solubility and Function(s) Formula General Characteristics ~ ~ Acacia (gum arabic) Dried, gummy exudation. Acacia senegal (L.) Willd, and Water (freely soluble). t= Em ulsifier, stabilizer, other species in the Leguminosae Alcohol (insoluble). thickener. (Also see entry on family. V)~ Gums and Mucilages.) Acetaldehyde (ethanol) CH3CHO Colorless liquid with characteristic (1) Oxidation of ethanol or Water, alcohol, and organic solvents Flavoring agent odor. Flammable. ethylene. (2) Dry distillation of (miscible) . calcium acetate with calcium formate. Acetanisole (p-Methoxy­ C9H100 2 Pale yellow solid with Hawthorn­ Synthesis. Most fixed oils and propylene acetophenone like odor. glycol (soluble). Glycerin and Flavoring agent mineral oil (insoluble). Acetic Acid, Glacial CH3COOH Clear, colorless liquid with pungent, (1) Oxidation-fermentation of Water, alcohol, and glycerine Acidifier, Flavoring agent acrid odor. Acid taste when diluted. ethanol. (2) Oxidation of acetalde­ (miscible). hyde. (3) Direct synthesis from methanol and carbon monoxide. Acetoin (Acetyl methyl carbinol; CH3CH(OH)COCH3 Colorless, pale liquid (monomer). Fermentation of diacetyl. Water and propylene glycol Dimethylketol; 2-Hydroxy-2- White crystalline powder (dimer). (miscible). Vegetable oils butanone) Monomer has a characteristic (practically insoluble). Flavoring agent buttery odor. Acetone (2-Propanone; Dimethyl CH3COCH3 Clear, colorless liquid. Very volatile (1) Direct oxidation of propylene Water, alcohol, ether, chloroform ketone) with characteristic odor. Highly with air. (2) Fermentation of and most vegetable oils (miscible). Extraction solvent flammable. starch (also produces butanol). (3) Oxidation of cumene to form cumene hydroperoxide which de­ composes into acetone and phenol. (4) Passage of acetic acid vapor over heated lime to form calcium acetate which breaks down into acetone and calcium carbonate. Acetone Peroxides A mixture, but mainly Active ingredient is mixed with Synthesis. Usually mixed with edible carrier in Bleaching agent, maturing 2,2-hydroperoxypropane. cornstarch carrier. Product is a fine, solid phase. agent, and dough conditioner white, free-flowing powder with a sharp, acrid odor (similar to hydro­ gen peroxide when fresh). Strongly oxidizing and hazardous (skin and eyes). N -..I --..I \-oJ ...... APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) -00 Common Names (Other names) and Function(s) Fonnula General Characteristics Usual Sources Solubility Acetophenone (Methyl C6HS·CO·CH3 Essentially colorless liquid. Odor Synthesis. Propylene glycol and most fIxed phenyl ketone) is very sweet and pungent. oils (very soluble). Alcohol, chloro­ Flavoring agent form, and ether (soluble). Water and mineral oil (slightly soluble). Glycerin (insoluble). Acetylated Monoglycerides Partial or complete esters of Range from clear, thin liquids to (1) Interesterification of edible Wa ter (insoluble). Alcohol, acetone, Coating agent, emulsifier, lubri­ glycerin with a mixture of acetic solids and from colorless to pale­ fats with triacetin and glycerin and organic solvents (soluble). cant, solvent, texture modifying acid and edible fat-forming fatty yellow color. Odor may be like (with catalyst), followed by agent acids. acetic acid. Bland taste. molecular distillation. (2) Direct acetylation of edible mono­ glycerides with acetic anhydride (no ca talyst or molecular distillation required). Adipic Acid (Hexanedioc acid; HOOC(CH2)4 COOH White, crystalline solid. Non­ Synthesis. Alcohol (freely soluble). Acetone 1 ,4-Butanedicarboxylic acid) hygroscopic. (soluble). Water (slightly soluble). Buffer, neutralizing agent Agar Dried hydrophyllic poly­ White to pale-yellow solid available Extracted from seaweed and Cold water (insoluble). Boiling Emulsifier, stabilizer, thickener. galactoside. (Sulfuric acid ester in numerous forms-from agglutinated various marine algae. water (soluble). (Also see entry on Gums and of a linear galactan.) strips to powder. Slight characteristic Mucilages. odor. Pasty taste. DL-Alanine (DL-2-Amino­ CH3CH(NH2)COOH White, odorless, crystalline powder. Synthesis from acetaldehyde. Water (freely soluble). Alcohol propanoic acid) Sweetish taste. (sparingly soluble). Nutrient and dietary supplement. (A nonessential amino acid) L-Alanine (L-2-Aminopropanoic CH3CH(NH2)COOH White, odorless, crystalline powder. Enzymation of L-aspartic acid. Water (freely soluble). Alcohol acid) Sweetish taste. (sparingly soluble). Ether Nutrient and dietary supplement. (insoluble ). (A nonessential amino acid) Alginic Acid (C6Hs0 6)n White to white-yellow fibrous Extracted from various brown Water (insoluble). Alkaline Emulsifter, stabilizer, thickener. (A hydrophilic colloidal carbo­ powder. Odorless and tasteless. seaweeds. (Phaeophyceae). solutions (readily soluble). Organic (Also see entry on Gums and hydrate) (Pyranose ring form) solvents (insoluble). ~ Mucilages.) Z ~ Allyl Cyclohexanepropionate C12H2002 Colorless liquid. Odor is similar to Synthesis. Wa ter (practically insoluble). (Allyl-3-cyclohexanepropiona te) pineapple. Glycerin (practically insoluble). ~ Flavoring agent Alcohol, chloroform, and ether 1:1' (miscible ). til~ Allyl Hexanoate (Allyl caproate) CH (CH )COOCH CH=CH Colorless to pale-yellow liquid. Odor Synthesis Alcohol, most fixed oils, and 3 2 2 2 ~ Flavoring agent is strong and similar to pineapple. mineral oil (miscible). Propylene t!1 Z glycol (practically insoluble). 0 >< Allyl Ionone C16H24 O Yellow liquid. Strong odor-fruity Synthesis. Alcohol (soluble). Water ..., Flavoring agent and pineapple-like. (insoluble). =>- ~ Allyl isothiocyanate (volatile CH2=CH-CH2-N=C=S Colorless to pale-yellow liquid. Dried ripe seed of Brassica nigra Alcohol, ether, and carbon disulfide til mustard oil Strongly refractive. Strong, pungent (L.) Koch, or Brassica juncea (miscible ). Flavoring agent odor and acrid taste. (Taste and odor (L.) Czerniaew of the Cruciferae tests should be applied with caution.) family). By maceration with water. Almond Oil (Bitter almond oil free Parent substance is a glucoside, Colorless to pale-yellow liquid. Fruit kernels containing amygdalin, Most fixed oils and propylene from prussic acid) amygdalin) Possesses a strong almond-like odor. such as Prunus amygdalus Batsch glycol (soluble). Mineral oil Flavoring agent Somewhat astringent, but mild taste. var. amara (De Candolle) Focke of (slightly soluble). Glycerin the Rosaceae family. Water- (insoluble). macerated cake is steam distilled to remove hydrocyanic acid. Aluminum Ammonium Sulfate AlNH4(S04)2 '12H2O Colorless solid (crystals, granules, Inorganic reaction. Water (freely soluble). Alcohol (Ammonium alum) or powder). Odorless. Strongly (insoluble). Glycerin (freely Buffer, neutralizing agent astringent with sweet taste. Solutions soluble). are acidic to litmus. Aluminum Potassium Sulfate AIK(S04)2,12H2O Colorless solid (crystals or powder). Inorganic reaction. Water (freely soluble). Alcohol (Potassium alum) Odorless. Astringent with sweet (insoluble). Glycerin (freely Buffer, firming agent, taste. Solutions are acidic to soluble). neutralizing agent litmus. Aluminum Sodium Sulfate AlNa(S04)2 Colorless solid (crystals, granules, or Inorganic reaction. Water: Anhydrous form (slowly (Soda alum; Sodium alum) powder). May contain 12 molecules soluble; Dodecahydrate (freely Buffer, firming agent, of hydration. Odorless. Astringent soluble). Alcohol (insoluble). neutralizing agent with saline taste. Aluminum Sulfate AI2(S04)2xH20 White solid (powder or crystalline). Inorganic reaction Water: Anhydrous form (slowly Firming agent Odorless. Mildly astringent with soluble; Hydrate (freely soluble). sweet taste. Also available commer- cially as a 50% water solution of AI2(S04)2,18H20. Acid to litmus. Sometimes solution is slightly colored and turbid. Ambrette Seed Oil Clear, yellow-to-amber liquid with Dried and crushed seeds of Most fixed oils and mineral oil Flavoring agent musky odor. Abelmoschus moschatus Moench, (soluble, but with cloudiness). syn. Hibiscus Abelmoschus L of Glycerin and propylene glycol the Malvaceae family. Oil obtained (relatively insoluble). by steam distillation of seeds is N refined by solvent extraction to -.....\0 remove fattv acids. APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~ -~ Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility Ammonium Alginate (Algin) (C6 H70 6 NH4)n White-to-yellow fibrous or granular Synthesis. Water (forms viscous, colloidal Emulsifier, stabilizer, (Ammonium salt of alginic acid powder. solution). Alcohol (insoluble). thickener previously listed) Chloroform and ether (insoluble). Ammonium Bicarbonate NH4HC03 White solid (crystals or powder). Inorganic reaction. Water (freely soluble). Alcohol Alkali, leavening agent Decomposes at temperatures above (soluble). 60°C (140°F). Slight ammonia­ like odor. Ammonium Carbonate (A mixture (NH4HC03) and (NH2oCOONH4) White powder or translucent mass. Inorganic reaction. Water (freely soluble). of ammonium bicarbonate and in varying proportions Becomes opaque upon exposure to ammonium carbamate) air. Finally converts to ammonium Buffer, neutralizing agent bicarbonate with loss of ammonia and carbon dioxide. Ammonium Chloride (Sal ammoniac)
Recommended publications
  • Retention Indices for Frequently Reported Compounds of Plant Essential Oils

    Retention Indices for Frequently Reported Compounds of Plant Essential Oils

    Retention Indices for Frequently Reported Compounds of Plant Essential Oils V. I. Babushok,a) P. J. Linstrom, and I. G. Zenkevichb) National Institute of Standards and Technology, Gaithersburg, Maryland 20899, USA (Received 1 August 2011; accepted 27 September 2011; published online 29 November 2011) Gas chromatographic retention indices were evaluated for 505 frequently reported plant essential oil components using a large retention index database. Retention data are presented for three types of commonly used stationary phases: dimethyl silicone (nonpolar), dimethyl sili- cone with 5% phenyl groups (slightly polar), and polyethylene glycol (polar) stationary phases. The evaluations are based on the treatment of multiple measurements with the number of data records ranging from about 5 to 800 per compound. Data analysis was limited to temperature programmed conditions. The data reported include the average and median values of retention index with standard deviations and confidence intervals. VC 2011 by the U.S. Secretary of Commerce on behalf of the United States. All rights reserved. [doi:10.1063/1.3653552] Key words: essential oils; gas chromatography; Kova´ts indices; linear indices; retention indices; identification; flavor; olfaction. CONTENTS 1. Introduction The practical applications of plant essential oils are very 1. Introduction................................ 1 diverse. They are used for the production of food, drugs, per- fumes, aromatherapy, and many other applications.1–4 The 2. Retention Indices ........................... 2 need for identification of essential oil components ranges 3. Retention Data Presentation and Discussion . 2 from product quality control to basic research. The identifi- 4. Summary.................................. 45 cation of unknown compounds remains a complex problem, in spite of great progress made in analytical techniques over 5.
  • Aldrich Vapor

    Aldrich Vapor

    Aldrich Vapor Library Listing – 6,611 spectra This library is an ideal tool for investigator using FT-IR to analyze gas phase materials. It contains gas phase spectra collected by Aldrich using a GC-IR interface to ensure chromatographically pure samples. The Aldrich FT-IR Vapor Phase Library contains 6,611 gas phase FT-IR spectra collected by Aldrich Chemical Company using a GC interface. The library includes compound name, molecular formula, CAS (Chemical Abstract Service) registry number, Aldrich catalog number, and page number in the Aldrich Library of FT-IR Spectra, Edition 1, Volume 3, Vapor-Phase. Aldrich Vapor Index Compound Name Index Compound Name 6417 ((1- 3495 (1,2-Dibromoethyl)benzene; Styrene Ethoxycyclopropyl)oxy)trimethylsilane dibromide 2081 (+)-3-(Heptafluorobutyryl)camphor 3494 (1-Bromoethyl)benzene; 1-Phenylethyl 2080 (+)-3-(Trifluoroacetyl)camphor bromide 262 (+)-Camphene; 2,2-Dimethyl-3- 6410 (1-Hydroxyallyl)trimethylsilane methylenebicyclo[2.2.1]heptane 6605 (1-Methyl-2,4-cyclopentadien-1- 2828 (+)-Diisopropyl L-tartrate yl)manganese tricarbonyl 947 (+)-Isomenthol; [1S-(1a,2b,5b)]-2- 6250 (1-Propynyl)benzene; 1-Phenylpropyne Isopropyl-5-methylcyclohexano 2079 (1R)-(+)-3-Bromocamphor, endo- 1230 (+)-Limonene oxide, cis + trans; (+)-1,2- 2077 (1R)-(+)-Camphor; (1R)-(+)-1,7,7- Epoxy-4-isopropenyl-1- Trimethylbicyclo[2.2.1]heptan- 317 (+)-Longifolene; (1S)-8-Methylene- 976 (1R)-(+)-Fenchyl alcohol, endo- 3,3,7-trimethyltricyclo[5.4.0 2074 (1R)-(+)-Nopinone; (1R)-(+)-6,6- 949 (+)-Menthol; [1S-(1a,2b,5a)]-(+)-2- Dimethylbicyclo[3.1.1]heptan-2-
  • Backyard June/July 2018

    Backyard June/July 2018

    Volume 13, Number 3 Backyard June/July 2018 PoultryAmerica's Favorite Poultry Magazine HELP YOUR CHICKENS maintain a healthy digestive system DIY COOP WATERING with rainwater TIPS TO KEEP YOUR CHICKENS HAPPY while you're on vacation PatrioticHISTORY & Poultry: BREEDS $5.99 U.S. www.countrysidenetwork.com PLUS: CHICKEN CAESAR SALAD, make classic or pesto Backyard Poultry FP 6-16 THINK:Mother Earth 4.5 x7 6/30/16 3:51 PM Page 1 SATISFACTION $ 95 19 EACH –––––––––––––– FREE SHIPPING GUARANTEED When you buy 4 lights or more oryourmoney –––––––––––––– back! PROMO CODE 4FREE To Protect Your Property From Night Predator Animals Nite•Guard Solar® has been proven effective in repelling predator animals for the past 19 years. #1 Nite•Guard Solar attacks the deepest most primal The World’s fear of night animals, that of being discovered. Top Selling Solar Powered Nite•Guard When the sun goes down, Nite•Guard begins to Security System Repellent Tape DON’T BE FOOLED BY Keeps predators flash and continues until sunrise. The simple away during the but effective fact is that a “flash of light” is COPY CATS daylight hours sensed as an eye and becomes an immediate $ 95 14 Per Roll threat to the most ferocious night animals and they will run away. PO Box 274 • Princeton MN 55371 • 1.800.328.6647 ......................... For information and videos, see us at FAMILY OWNED AND OPERATED SINCE 1997 www.niteguard.com ......................... Backyard Poultry FP 6-16 THINK:Mother Earth 4.5 x7 6/30/16 3:51 PM Page 1 SATISFACTION $ 95 19 EACH –––––––––––––– FREE SHIPPING GUARANTEED When you buy 4 lights or more oryourmoney –––––––––––––– back! PROMO CODE 4FREE To Protect Your Property From Night Predator Animals Nite•Guard Solar® has been proven effective in repelling predator animals for the past 19 years.
  • 2017 Breed Guide Ducks Turkeys Chicks

    2017 Breed Guide Ducks Turkeys Chicks

    Turkeys 2017 Breed Guide chickens • ducks • turkeys BLUE SLATE TURKEY BRONZE TURKEY LARGE WHITE TURKEY Chicks Main Use: Ornamental/Meat Production Main Use: Meat Production Main Use: Meat Production Egg Production: Poor Egg Production: Poor Egg Production: Poor Egg Color: Off-White Egg Color: Off-White Egg Color: Off-White Considered a rare breed of Turkey, past The Bronze Broad Breasted Turkey is considered The White Broad Breasted Turkey is the most breeding is thought to be derived from the by some to be the largest and heaviest of the common of commercial broad breasted strains AUSTRA WHITE Spanish Black Turkey of USA and the Norfolk Turkey variety. The Bronze strain is an American of eating Turkeys on the market today. Black in England. origination. An excellent turkey to raise for family Main Use: Egg/Meat Production meat production and has an excellent feed to The White Broad Breasted Turkey is also one Egg Production: Good The Blue Slate Turkey makes an excellent meat conversion rate. However, they will have a of the largest of the breeds and generally are Egg Color: White / Cream BARRED ROCK BLACK AUSTRALORP forager and backyard/farm turkey. They are shorter natural life span than a heritage turkey not able to reproduce very well. They have an The Austra White is a cross between a Black capable of reproducing naturally and do go and have a generally very poor reproduction rate excellent feed to meat conversion ratio. Egg/Meat Production Egg / Meat Production Australorp rooster and a White Leghorn hen. Main Use: Main Use: broody.
  • Prunus Cerasus Var. Marasca)

    Prunus Cerasus Var. Marasca)

    86 S. PEDISI] et al.: Anthocyanins in Sour Cherries, Food Technol. Biotechnol. 48 (1) 86–93 (2010) ISSN 1330-9862 original scientific paper (FTB-2300) Effect of Maturity and Geographical Region on Anthocyanin Content of Sour Cherries (Prunus cerasus var. marasca) Sandra Pedisi}¹*, Verica Dragovi}-Uzelac², Branka Levaj² and Dubravka [kevin2 1Faculty of Food Technology and Biotechnology, Zadar Centre, P. Kasandri}a 6, HR-23000 Zadar, Croatia 2Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia Received: June 15, 2009 Accepted: December 2, 2009 Summary The influence of different stages of maturity on the anthocyanin content and colour parameters in three sour cherry Marasca ecotypes grown in two Dalmatian geographical regions has been studied. Anthocyanins were determined by HPLC-UV/VIS PDA analysis and the colour of fruit flesh and skin was measured by tristimulus colourimeter (CIELAB system). The major anthocyanins in all ecotypes at all stages of maturity were cyanidin 3-glucosylrutinoside and cyanidin 3-rutinoside, whereas pelargonidin glycosides were de- termined in lower concentrations. During ripening, anthocyanins did not change uni- formly, but in most ecotypes they were determined in higher concentrations at the last stage of maturity (3.18 to 19.75 g per kg of dry matter). The formation of dark red, almost black colour in ripe Marasca cherries decreased redness (a*), brightness (L*) and colour intensity (C*). The results of two-way ANOVA test indicated that the growing region sig- nificantly influenced the accumulation of individual anthocyanins and L* value during ripening, while ecotype and the interaction between the growing region and the ecotype significantly affected total anthocyanin content of sour cherry.
  • From Ultrathin Coatings to Laser Lithography

    From Ultrathin Coatings to Laser Lithography

    Designing Functional 2D and 3D Structures: From Ultrathin Coatings to Laser Lithography Zur Erlangung des akademischen Grades eines DOKTORS DER NATURWISSENSCHAFTEN (Dr. rer. nat.) von der KIT-Fakultät für Chemie und Biowissenschaften des Karlsruher Instituts für Technologie (KIT) genehmigte DISSERTATION von M. Sc. Markus Michael Zieger aus Pforzheim, Deutschland 1. Referent: Prof. Dr. Christopher Barner-Kowollik 2. Referent: Prof. Dr. Hans-Achim Wagenknecht Tag der mündlichen Prüfung: 18.07.2018 Die vorliegende Arbeit wurde vom Februar 2015 bis Juni 2018 unter der Anleitung von Prof. Dr. Christopher Barner-Kowollik und Prof. Dr. Martin Wegener am Karlsruher Institut für Technologie (Universitätsbereich) angefertigt. iii Introduction In tiefer Dankbarkeit meiner Familie gewidmet. iv Hiermit erkläre ich wahrheitsgemäß, dass die vorliegende Doktorarbeit im Rahmen der Betreuung durch Prof. Dr. Christopher Barner-Kowollik von mir verfasst wurde und keine anderen als die angegebenen Quellen und Hilfsmittel verwendet wurden. Wörtlich oder inhaltlich übernommene Passagen sind mit dem entsprechenden Zitat kenntlich gemacht. Darüber hinaus wurde die Satzung des Karlsruher Instituts für Technologie (KIT) zur Sicherung guter wissenschaftlicher Praxis beachtet, insbesondere die Abgabe und Archivierung der Primärdaten gemäß Abs. A (6). Ebenfalls bestätige ich, dass die elektronische Version der Arbeit mit der schriftlich abgegebenen übereinstimmt. Des Weiteren erkläre ich, dass ich mich derzeit in keinem weiteren laufenden Promotionsverfahren befinde
  • Nicolet Condensed Phase Academic Sampler

    Nicolet Condensed Phase Academic Sampler

    Nicolet Condensed Phase Academic Sampler Library Listing – 1,000 spectra This high resolution format library is suited to the needs of academic institutions and small QC labs. Chosen by chemistry professors from many disciplines, it includes spectra of chemicals used in a wide range of common laboratory experiments. The Nicolet Condensed Phase Academic Sampler includes 1,000 spectra of common chemicals representing the major functional groups and combinations of functional groups which are most likely to be observed in academic chemistry laboratories. These chemicals are also important building blocks commonly found in industrial applications. Thermo Nicolet Condensed Phase Academic Sampler Index Compound Name Index Compound Name 353 (+)-2-Phenyl-1-propanol, 97% 164 1,2,4,5-Tetramethylbenzene, 98% 768 (+)-4-Cholesten-3-one 161 1,2,4-Trimethylbenzene, 99+% 290 (+)-a-Lactose 254 1,2-Butanediol, 98% 262 (+)-b-Citronellol, 95% 499 1,2-Diaminopropane, 99% 344 (+/-)-1-Phenyl-1-propanol, 99% 128 1,2-Dibromoethylene, 98%, (Z) + (E) 101 (+/-)-2-Bromopentane, 97% 106 1,2-Dichloroethane, 99+% 228 (+/-)-2-Butanol, 99% 110 1,2-Dichloropropane, 99% 233 (+/-)-2-Heptanol, 96% 258 1,2-Pentanediol, tech., 95% 402 (+/-)-Camphor, 97% 550 1,2-Phenylenediamine, 98% 553 (+/-)-Epinephrine, 99% 77 1,3,5,7-Cyclooctatetraene, 98% 280 (+/-)-Isoborneol, 85% 45 1,3,5-Hexatriene 706 (+/-)-Warfarin, 98% 74 1,3-Cycloheptadiene, 97% 648 (+/-)-sec-Butyl acetate, 99% 72 1,3-Cyclohexadiene, 96% 490 (+/-)-sec-Butylamine, 99% 388 1,3-Cyclohexanedione, 97% 279 (-)-Borneol,
  • Shree Nath Singh Editor Microbial Degradation of Synthetic Dyes in Wastewaters Environmental Science and Engineering

    Shree Nath Singh Editor Microbial Degradation of Synthetic Dyes in Wastewaters Environmental Science and Engineering

    Environmental Science Shree Nath Singh Editor Microbial Degradation of Synthetic Dyes in Wastewaters Environmental Science and Engineering Environmental Science Series editors Rod Allan, Burlington, ON, Canada Ulrich Förstner, Hamburg, Germany Wim Salomons, Haren, The Netherlands More information about this series at http://www.springer.com/series/3234 Shree Nath Singh Editor Microbial Degradation of Synthetic Dyes in Wastewaters 123 Editor Shree Nath Singh Plant Ecology and Environmental Science Division CSIR—National Botanical Research Institute Lucknow, Uttar Pradesh India ISSN 1431-6250 ISBN 978-3-319-10941-1 ISBN 978-3-319-10942-8 (eBook) DOI 10.1007/978-3-319-10942-8 Library of Congress Control Number: 2014951157 Springer Cham Heidelberg New York Dordrecht London © Springer International Publishing Switzerland 2015 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer.
  • 2019-Catalog.Pdf

    2019-Catalog.Pdf

    Email: [email protected] Phone: (814) 495-8057 or (814) 539-7026 Fax: (814) 495-8174 www.myerspoultry.com NPIP 23-524 2019 PRICE LIST Prices are subject to change without notice and do not include shipping and handling charges. We offer a variety of breeds to choose from while trying to keep prices reasonable. If a breed you’re interested in purchasing is not listed, call for availability and prices. HEAVY WHITE CORNISH CROSS BROILER S EX 1-10 11-24 25-49 50-99 100-299 300+ St. Run 2.35 2.05 1.71 1.52 1.31 call for Females 2.35 2.10 1.85 1.48 1.23 pricing Males 2.45 2.25 1.90 1.69 1.60 Coccidiosis Vaccine: .20 per chick only offering this option with the Heavy White Cornish Cross chicks when shipping by themselves. High Yield Broad Breasted Cornish Cross breed that makes great fryers (broilers) and roasters because of the weights that can be achieved. This breed has an excellent feed conversion, livability, strong legs, and a maximum white meat yield with a plump full confirmation. At 6 to 8 weeks of age processed weights of 4 ½ to 6 lbs. can be obtained. Higher weights can be obtained depending on the final grow out duration. With using a well-managed care and feeding program, customers have achieved processed weights of 10 to 14 lb. roasters and capons within 10 to 14 weeks. This breed Wrapped Heavy Cornish is also use for Cornish-Poussins (French for young chicken) 28 to 31 days will yield a Processed 5.25 lbs.
  • Animal Genetic Resources Information Bulletin

    Animal Genetic Resources Information Bulletin

    The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Les appellations employées dans cette publication et la présentation des données qui y figurent n’impliquent de la part de l’Organisation des Nations Unies pour l’alimentation et l’agriculture aucune prise de position quant au statut juridique des pays, territoires, villes ou zones, ou de leurs autorités, ni quant au tracé de leurs frontières ou limites. Las denominaciones empleadas en esta publicación y la forma en que aparecen presentados los datos que contiene no implican de parte de la Organización de las Naciones Unidas para la Agricultura y la Alimentación juicio alguno sobre la condición jurídica de países, territorios, ciudades o zonas, o de sus autoridades, ni respecto de la delimitación de sus fronteras o límites. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and the extent of the reproduction, should be addressed to the Director, Information Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy. Tous droits réservés. Aucune partie de cette publication ne peut être reproduite, mise en mémoire dans un système de recherche documentaire ni transmise sous quelque forme ou par quelque procédé que ce soit: électronique, mécanique, par photocopie ou autre, sans autorisation préalable du détenteur des droits d’auteur.
  • Complaint Report

    Complaint Report

    EXHIBIT A ARKANSAS LIVESTOCK & POULTRY COMMISSION #1 NATURAL RESOURCES DR. LITTLE ROCK, AR 72205 501-907-2400 Complaint Report Type of Complaint Received By Date Assigned To COMPLAINANT PREMISES VISITED/SUSPECTED VIOLATOR Name Name Address Address City City Phone Phone Inspector/Investigator's Findings: Signed Date Return to Heath Harris, Field Supervisor DP-7/DP-46 SPECIAL MATERIALS & MARKETPLACE SAMPLE REPORT ARKANSAS STATE PLANT BOARD Pesticide Division #1 Natural Resources Drive Little Rock, Arkansas 72205 Insp. # Case # Lab # DATE: Sampled: Received: Reported: Sampled At Address GPS Coordinates: N W This block to be used for Marketplace Samples only Manufacturer Address City/State/Zip Brand Name: EPA Reg. #: EPA Est. #: Lot #: Container Type: # on Hand Wt./Size #Sampled Circle appropriate description: [Non-Slurry Liquid] [Slurry Liquid] [Dust] [Granular] [Other] Other Sample Soil Vegetation (describe) Description: (Place check in Water Clothing (describe) appropriate square) Use Dilution Other (describe) Formulation Dilution Rate as mixed Analysis Requested: (Use common pesticide name) Guarantee in Tank (if use dilution) Chain of Custody Date Received by (Received for Lab) Inspector Name Inspector (Print) Signature Check box if Dealer desires copy of completed analysis 9 ARKANSAS LIVESTOCK AND POULTRY COMMISSION #1 Natural Resources Drive Little Rock, Arkansas 72205 (501) 225-1598 REPORT ON FLEA MARKETS OR SALES CHECKED Poultry to be tested for pullorum typhoid are: exotic chickens, upland birds (chickens, pheasants, pea fowl, and backyard chickens). Must be identified with a leg band, wing band, or tattoo. Exemptions are those from a certified free NPIP flock or 90-day certificate test for pullorum typhoid. Water fowl need not test for pullorum typhoid unless they originate from out of state.
  • Cherry Phytochemicals

    Cherry Phytochemicals

    AN ABSTRACT OF THE DISSERTATION OF Arusa Chaovanalikit for the degree of Doctor of Philosophy in Food Science and Technology presented on June 3, 2003. Title: Cherry Phytochemicals Abstract approved: Ronald E. Wrolstad The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP). The effect of frozen storage, canning, and brining on those properties was measured. Experiments were conducted on three sweet cherry cultivars; Bing, Rainier, Royal Ann and one sour cherry cultivar; Montmorency. Cherries were separated into skins, flesh, pits, and pitted cherries for subsequent analyses. Bing had the highest anthocyanin pigments (60.6 mg/lOOg fw) while Montmorency had both the highest total phenolic content (5.6 mg GAE/g fw) and the highest antioxidant activities (ORAC 51.02 umoles Trolox equivalent (TE) /g fw, FRAP 47.96 umoles TE/g fw). Hydroxycinnamates predominated in sweet cherries (70-80%) while flavanols were the major class of polyphenolics in sour cherries (70%). The major anthocyanins in sweet and sour cherries were cyanidin-3-rutinoside and cyanidin-3- glucosylrutinoside, respectively. Skins contained the highest amount of anthocyanins, polyphenolics, and antioxidant activities. Anthocyanins and flavonol glycosides predominated in cherry skins. Bing cherries were different from the others in that it had substantial anthocyanins in flesh and pits. The proportion of flavanols increased from skins to pits. Pitted Bing cherries were frozen and stored at -23 and -70 0C for 3 and 6 months.