Thermal Characterization of Lauric Acid and Stearic Acid Binary Eutectic Mixture in Latent Heat Thermal Storage Systems with Tube and Fins
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Stearic Acid Acceptance Criteria: 194–212 Portions of This Monograph That Are National USP Text, and • C
Stage 6 Harmonization Official May 1, 2016 Stearic 1 L . = molecular weight of potassium hydroxide, Mr 56.11LNF34 Stearic Acid Acceptance criteria: 194±212 Portions of this monograph that are national USP text, and • C. The retention times of the major peaks of the Sample are not part of the harmonized text, are marked with solution correspond to those of the Standard solution, as N symbols ( .N) to specify this fact. obtained in the Assay. Octadecanoic acid; ASSAY Stearic acid [57-11-4]. • PROCEDURE DEFINITION Boron trifluoride±methanol solution: 140 g/L of bo- ron trifluoride in methanol Sample solution: Dissolve 100 mg of Stearic Acid in a Change to read: small conical flask fitted with a suitable reflux attach- ment with 5 mL of Boron trifluoride±methanol solution. Mixture consisting of stearic (octadecanoic) acid (C18H36O2; Boil under reflux for 10 min. Add 4.0 mL of heptane Mr, 284.5) and palmitic (hexadecanoic) acid (C16H32O2; through the condenser, and boil again under reflux for Mr, 256.4) obtained from fats or oils of vegetable or 10 min. Allow to cool. Add 20 mL of a saturated solu- animal origin. tion of sodium chloride. Shake, and allow the layers to Content: separate. Remove about 2 mL of the organic layer, and dry it over 0.2 g of anhydrous sodium sulfate. Dilute 1.0 mL of this solution with heptane to 10.0 mL. Stearic acid: 40.0%±60.0%. Sum of the Standard solution: Prepare as directed in the Sample contents of stearic acid and palmitic acids: solution using 50 mg of USP Stearic Acid RS and 50 mg Stearic acid 50 NLT 90.0%. -
Fatty Acid Diets: Regulation of Gut Microbiota Composition and Obesity and Its Related Metabolic Dysbiosis
International Journal of Molecular Sciences Review Fatty Acid Diets: Regulation of Gut Microbiota Composition and Obesity and Its Related Metabolic Dysbiosis David Johane Machate 1, Priscila Silva Figueiredo 2 , Gabriela Marcelino 2 , Rita de Cássia Avellaneda Guimarães 2,*, Priscila Aiko Hiane 2 , Danielle Bogo 2, Verônica Assalin Zorgetto Pinheiro 2, Lincoln Carlos Silva de Oliveira 3 and Arnildo Pott 1 1 Graduate Program in Biotechnology and Biodiversity in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; [email protected] (D.J.M.); [email protected] (A.P.) 2 Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; pri.fi[email protected] (P.S.F.); [email protected] (G.M.); [email protected] (P.A.H.); [email protected] (D.B.); [email protected] (V.A.Z.P.) 3 Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +55-67-3345-7416 Received: 9 March 2020; Accepted: 27 March 2020; Published: 8 June 2020 Abstract: Long-term high-fat dietary intake plays a crucial role in the composition of gut microbiota in animal models and human subjects, which affect directly short-chain fatty acid (SCFA) production and host health. This review aims to highlight the interplay of fatty acid (FA) intake and gut microbiota composition and its interaction with hosts in health promotion and obesity prevention and its related metabolic dysbiosis. -
4.1 Cocos Nucifera Coconut
4.1 Cocos nucifera Coconut Valerie Hocher, [ean-Luc Verdeil and Bernard Malaurie IRD/CIRAD Coconut Program, UMR 1098 BEPC, IRD, BP 64501-911 Av. Agropolis, 34394 Montpellier, Cedex 5, France 1. Introduction length and 30-120 cm deep and continu ously generate adventitious roots (Reynolds, 1.1. Botany and history 1988; Persley, 1992). Nutrients and water are absorbed by the rootlets. The coconut palm (Cocos nucifera L.) is a rela The coconut palm 'trunk' is a stem with tively slow growing woody perennial species. no true bark, no branches and no cambium. It is the only species in the genus Cocos. All Secondary growth (increased stem diameter) forms known to date are diploid (2n = 2x = is by secondary enlargement meristem 32). No closely related species with even par located below the shoot meristem. Growth tial interfertility has been reported (Bourdeix depends on age, ecotype and edaphic condi et al., 2001). The lifespan of a coconut palm tions, but is generally between 30 and 100 cm can be > 60 years under favourable ecological per annum. The stem is surmounted by a conditions. Coconuts can grow to a height of crown of approx. 30 compound leaves, approx. 25 m (Ohler, 1999). which protect the terminal vegetative bud Optimum growing conditions for coconut and whose destruction causes the death of are in the lowland humid tropics at altitudes the palm. An adult coconut has virtually as < 1000 m near coastal areas in sandy, weII many unopened (20-30) as opened leaves. drained soils (Persley, 1992); however, Leaves are produced continuously at approx. -
Effects of Butter Oil Blends with Increased Concentrations of Stearic, Oleic and Linolenic Acid on Blood Lipids in Young Adults
European Journal of Clinical Nutrition (1999) 53, 535±541 ß 1999 Stockton Press. All rights reserved 0954±3007/98 $12.00 http://www.stockton-press.co.uk/ejcn Effects of butter oil blends with increased concentrations of stearic, oleic and linolenic acid on blood lipids in young adults CC Becker1, P Lund1, G Hùlmer1*, H Jensen2 and B SandstroÈm2 1Department of Biochemistry and Nutrition, Center for Food Research, Technical University of Denmark, Denmark; and 2Research Department of Human Nutrition, Center for Food Research, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark Objective: The aim of this present project was to evaluate a more satisfactory effect on plasma lipoprotein pro®le of spreads based on dairy fat. Design: This study was designed as a randomised cross-over experiment with a three-week treatment separated by a three-week wash-out period. Sixty ®ve grams of the fat content of the habitual diets was replaced by either butter=grapeseed oil (90 : 10) (BG); butter oil and low erucic rapeseed oil (65 : 35) (BR) or butter blended in a 1 : 1 ratio with a interesteri®ed mixture of rapeseed oil and fully hydrogenated rapeseed oil (70 : 30) (BS). Subjects: Thirteen healthy free-living young men (age 21±26 y) ful®lled the study. Interventions: At the beginning and end of each diet period two venous blood samples were collected. Triacylglycerol and cholesterol concentrations in total plasma and VLDL, LDL, IDL and HDL fractions were measured, as were apo A-1 and apo B concentrations. Fatty acid composition of plasma phospholipids, plasma cholesterol ester and platelets was also determined. -
Oleochemicals Series
OLEOCHEMICALS FATTY ACIDS This section will concentrate on Fatty Acids produced from natural fats and oils (i.e. not those derived from petroleum products). Firstly though, we will recap briefly on Nomenclature. We spent some time clarifying the structure of oleochemicals and we saw how carbon atoms link together to form carbon chains of varying length (usually even numbered in nature, although animal fats from ruminant animals can have odd-numbered chains). A fatty acid has at least one carboxyl group (a carbon attached to two oxygens (-O) and a hydrogen (-H), usually represented as -COOH in shorthand) appended to the carbon chain (the last carbon in the chain being the one that the oxygen and hydrogen inhabit). We will only be talking about chains with one carboxyl group attached (generally called “monocarboxylic acids”). The acids can be named in many ways, which can be confusing, so we will try and keep it as simple as possible. The table opposite shows the acid designations as either the “length of the carbon chain” or the “common name”. While it is interesting to know the common name for a particular acid, we will try to use the chainlength in any discussion so you do not have to translate. Finally, it is usual to speak about unsaturated acids using their chainlength suffixed with an indication of the number of double bonds present. Thus, C16=1 is the C16 acid with one double bond; C18=2 is the C18 acid with two double bonds and so on. SELECTING RAW MATERIALS FOR FATTY ACID PRODUCTION In principle, fatty acids can be produced from any oil or fat by hydrolytic or lipolytic splitting (reaction with water using high pressure and temperature or enzymes). -
104 Global Strategy for the Conservation and Use of Coconut Genetic Resources
104 Global Strategy for the Conservation and Use of Coconut Genetic Resources COGENT’s nascent international thematic action groups (ITAGs- see Annex 4) also embrace a number of other individuals and institutions who have provided supporting expertise during the Strategy development. Full lists of proposed members are available on the COGENT website. The “Coconut knowledge network for information exchange about Cocos ”, known as the coconut Google group58 and coordinated by Dr Hugh Harries is the main international forum in which important subjects have been usefully debated, contributing to the relevance and focusing of this Strategy. All these partners, particularly those holding germplasm in the public domain, as well as any other organizations, institutions or networks involved in coconut genetic resources in recent years, are likely to participate in the implementation of this Strategy. The coconut genetic resources scientific community is currently collaborating through a number of networks, projects and international legal and technical frameworks. COGENT is linking all of the key partners in the coconut sector, worldwide. COGENT aims to harness the benefits of its networked approach, particularly in the context of the Treaty and its global Plan of action. Since 1992, COGENT has developed an increasing number of connections with genebank curators, decision makers from the public and private sectors, scientists, private companies, farmers from the field until the highest levels. The COGENT Steering Committee, where official representatives from 39 coconut producing countries stand is a unique place to produce recommendations going directly to the Governments. These recommendations, being based on the inputs of hundreds of the most eminent scientists and hundreds of stakeholders working in the coconut sector for many years, are strong and highly reliable. -
Medium-Chain Fatty Acids and Monoglycerides As Feed Additives for Pig Production: Towards Gut Health Improvement and Feed Pathogen Mitigation Joshua A
Jackman et al. Journal of Animal Science and Biotechnology (2020) 11:44 https://doi.org/10.1186/s40104-020-00446-1 REVIEW Open Access Medium-chain fatty acids and monoglycerides as feed additives for pig production: towards gut health improvement and feed pathogen mitigation Joshua A. Jackman1*, R. Dean Boyd2,3 and Charles C. Elrod4,5* Abstract Ongoing challenges in the swine industry, such as reduced access to antibiotics and virus outbreaks (e.g., porcine epidemic diarrhea virus, African swine fever virus), have prompted calls for innovative feed additives to support pig production. Medium-chain fatty acids (MCFAs) and monoglycerides have emerged as a potential option due to key molecular features and versatile functions, including inhibitory activity against viral and bacterial pathogens. In this review, we summarize recent studies examining the potential of MCFAs and monoglycerides as feed additives to improve pig gut health and to mitigate feed pathogens. The molecular properties and biological functions of MCFAs and monoglycerides are first introduced along with an overview of intervention needs at different stages of pig production. The latest progress in testing MCFAs and monoglycerides as feed additives in pig diets is then presented, and their effects on a wide range of production issues, such as growth performance, pathogenic infections, and gut health, are covered. The utilization of MCFAs and monoglycerides together with other feed additives such as organic acids and probiotics is also described, along with advances in molecular encapsulation and delivery strategies. Finally, we discuss how MCFAs and monoglycerides demonstrate potential for feed pathogen mitigation to curb disease transmission. Looking forward, we envision that MCFAs and monoglycerides may become an important class of feed additives in pig production for gut health improvement and feed pathogen mitigation. -
Lauric Acid Content and Inhibitory Effect of Palm Kernel Oil on Two Bacterial Isolates and Candida Albicans
African Journal of Biotechnology Vol. 5 (11), pp. 1045-1047, 2 June 2006 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2006 Academic Journals Short Communication Lauric acid content and inhibitory effect of palm kernel oil on two bacterial isolates and Candida albicans UGBOGU, O.C.*, ONYEAGBA R.A. and CHIGBU O.A. Department of Microbiology, Abia State University P.M.B. 2000 Uturu, Abia State – Nigeria Accepted 4 March, 2006 Palm kernel oil from various sources was assayed for lauric acid content and inhibitory effect against Staphylococcus aureus, Streptococcus sp. and Candida albicans. The different palm kernel oil samples showed noticeable inhibitory effect on S. aureus and Streptococcus sp. while no significant inhibitory effect was observed on C. albicans. The highest zone of inhibition was observed with the commercial palm kernel oil (PKO) followed by the mechanically extracted PKO. Similarly, lauric acid content was highest in the commercially obtained PKO followed by that mechanically extracted and least in the laboratory prepared PKO. Key words: Palm kernel oil, lauric acid, inhibitory effect, bacterial isolates, Candida albicans. INTRODUCTION Palm kernel oil (PKO) is obtained from processing the The people of Eastern region of Nigeria have been using kernel from the fruit of the oil palm tree (Elaies palm kernel oil as skin ointment since prehistoric times guineensis). Palm kernel oil has similar uses to coconut although scientific evidence for its antimicrobial effect is oil owing to their similarity in composition (Pantzaris and lacking. This paper reports the antimicrobial effect of Ahmad, 2004). The major fatty acids in palm kernel oil palm kernel oil obtained from different sources on two are lauric acid (C12, 48%), myristic acid (C14, 16%) and bacterial isolates (Staphylococcus sp. -
Fatty Acids: Structures and Introductory Article Properties Article Contents
Fatty Acids: Structures and Introductory article Properties Article Contents . Introduction Arild C Rustan, University of Oslo, Oslo, Norway . Overview of Fatty Acid Structure . Major Fatty Acids Christian A Drevon, University of Oslo, Oslo, Norway . Metabolism of Fatty Acids . Properties of Fatty Acids Fatty acids play a key role in metabolism: as a metabolic fuel, as a necessary component of . Requirements for and Uses of Fatty Acids in Human all membranes, and as a gene regulator. In addition, fatty acids have a number of industrial Nutrition uses. Uses of Fatty Acids in the Pharmaceutical/Personal Hygiene Industries Introduction doi: 10.1038/npg.els.0003894 Fatty acids, both free and as part of complex lipids, play a number of key roles in metabolism – major metabolic fuel (storage and transport of energy), as essential components subsequent one the b carbon. The letter n is also often used of all membranes, and as gene regulators (Table 1). In ad- instead of the Greek o to indicate the position of the double dition, dietary lipids provide polyunsaturated fatty acids bond closest to the methyl end. The systematic nomencla- (PUFAs) that are precursors of powerful locally acting ture for fatty acids may also indicate the location of double metabolites, i.e. the eicosanoids. As part of complex lipids, bonds with reference to the carboxyl group (D). Figure 2 fatty acids are also important for thermal and electrical outlines the structures of different types of naturally insulation, and for mechanical protection. Moreover, free occurring fatty acids. fatty acids and their salts may function as detergents and soaps owing to their amphipathic properties and the for- Saturated fatty acids mation of micelles. -
April 9, 2020 Replacement of Primex Brand Hydrogenated Vegetable
April 9, 2020 Replacement of Primex Brand Hydrogenated Vegetable Shortening In June of 2018 the FDA banned the use of trans fats in human foods. Due to the ban, Envigo was no longer able to source Primex brand hydrogenated vegetable oil (HVO) containing trans fats. Beginning on April 11th of 2018, Primex was replaced with an USP grade HVO made to a food-grade standard that has a similar texture and fatty acid profile (see table). Manufacturing tests revealed no appreciable differences in physical qualities of finished diets. Although diet numbers did not change, you may have noticed an updated diet title and ingredient description on the diet datasheet. Depending on your research goals and desire for relevance to human diets, you may wish to use a source of HVO without trans fats such as Crisco. Crisco is a proprietary HVO with minimal trans fats (see table). Envigo also offers several popular obesity inducing diets with alternate fat sources like lard or milkfat that may be suitable for your research. Contact a nutritionist to discuss alternate options. Comparison of the fatty acid profile of Primex, Envigo Teklad’s Replacement HVO and Crisco. Fatty Acids, % Primex HVO1 Replacement HVO2 Crisco3 Trans fatty acids 23.9 - 36.1 26 - 35.6 0.6 Saturated fatty acids 25.3 - 27.1 22.6 - 29.3 25.8 Monounsaturated fatty acids 25.3 - 33.3 24.8 - 32.6 18.7 Polyunsaturated fatty acids 5.6 - 9.0 7.1 - 9.4 49.5 16:0 palmitic acid 14.0 - 17.4 11.0 - 14.8 16.9 18:0 stearic acid 9.1 - 11.5 10.7 - 14.2 9.6 18:1 n9T elaidic acid 22.2 - 34.7 24.4 - 32.6 0 18:1 n9C oleic acid 16.6 - 26.5 17.2 - 25.7 18.1 18:1 n7C vaccenic acid 2.2 - 2.4 2.0 - 2.2 1.2 18:1 other cis isomers 6.3 - 7.8 6.1 - 6.7 0 18:2 n6 linoleic acid 5.8 - 9.1 7.0 - 9.2 44.8 18:2 other trans isomers 3.2 - 4.0 3.5 - 5.0 0.5 18:3 n3 linolenic acid 0.3 - 0.5 0.1 - 0.3 6.1 19:0 nonadecanoic acid 0.6 - 0.7 0.4 - 0.7 0 20:0 arachidic acid 0.3 - 0.4 0.4 0.4 1Range for Primex HVO represents the average ± 1 standard deviation (soybean and cottonseed or palm oil; n = 4). -
Statement Position Statement on Fat Consumption And
Posicionamento sobre o Consumo de Gorduras e Saúde Cardiovascular – 2021 Izar et al. Posicionamento Posicionamento sobre o Consumo de Gorduras e Saúde Cardiovascular – 2021 Position Statement on Fat Consumption and Cardiovascular Health – 2020 Realização: Departamento de Aterosclerose (DA) da Sociedade Brasileira de Cardiologia (SBC) Conselho de Normatizações e Diretrizes (2020-2021): Brivaldo Markman Filho, Antonio Carlos Sobral Sousa, Aurora Felice Castro Issa, Bruno Ramos Nascimento, Harry Correa Filho, Marcelo Luiz Campos Vieira Coordenador de Normatizações e Diretrizes (2020-2021): Brivaldo Markman Filho Autores do Posicionamento: Maria Cristina de Oliveira Izar,1 Ana Maria Lottenberg,2,3 Viviane Zorzanelli Rocha Giraldez,4 Raul Dias dos Santos Filho,4 Roberta Marcondes Machado,3 Adriana Bertolami,5 Marcelo Heitor Vieira Assad,6 José Francisco Kerr Saraiva,7 André Arpad Faludi,5 Annie Seixas Bello Moreira,8 Bruno Geloneze,9 Carlos Daniel Magnoni,5 Carlos Scherr,10 Cristiane Kovacs Amaral,5 Daniel Branco de Araújo,5 Dennys Esper Corrêa Cintra,9 Edna Regina Nakandakare,11 Francisco Antonio Helfenstein Fonseca,1 Isabela Cardoso Pimentel Mota,5 José Ernesto dos Santos,11 Juliana Tieko Kato,1 Lis Mie Masuzawa Beda,3 Lis Proença Vieira,12 Marcelo Chiara Bertolami,5 Marcelo Macedo Rogero,11 Maria Silvia Ferrari Lavrador,13 Miyoko Nakasato,4 Nagila Raquel Teixeira Damasceno,11 Renato Jorge Alves,14 Roberta Soares Lara,15 Rosana Perim Costa,16 Valéria Arruda Machado1 Universidade Federal de São Paulo (UNIFESP),1 São Paulo, SP – Brasil Hospital -
About Trans Fat and Partially Hydrogenated Oils Q. What Is Trans
About Trans Fat and Partially Hydrogenated Oils Q. What is trans fat? A. Most trans fat is a monounsaturated (one double bond) fatty acid. The shape of trans-fat molecules is more like cholesterol-raising saturated fat than a typical monounsaturated fatty acid. Perhaps for that reason, it increases cholesterol levels in blood and increases the risk of heart disease. Q. Where does trans fat come from? A. According to the Food and Drug Administration (FDA), in 1994-96 we consumed about 5.6 grams of trans fat per day. Most of that trans fat comes from the 40,000-plus foods that contain partially hydrogenated vegetable oil. Those include many stick margarines, biscuits, pastries, cookies, crackers, icings, and deep-fried foods at restaurants. Because Frito-Lay, margarine producers, and some other companies recently stopped using (or cut back on the use of) partially hydrogenated oils, we now are consuming a little less trans fat. About one-fifth (1.2 g) of the trans fat came from natural sources, especially beef and milk products (bacteria in cattle produce trans fat that gets into meat and milk). A little more occurs naturally in vegetable oils and forms when vegetable oils are purified. Q. How is partially hydrogenated oil made? A. To convert soybean, cottonseed, or other liquid oil into a solid shortening, the oil is heated in the presence of hydrogen and a catalyst. That hydrogenation process converts some polyunsaturated fatty acids to monounsaturated and saturated fatty acids. It also converts some monounsaturated fatty acids to saturated fatty acids. Thus, a healthful oil is converted into a harmful one.