0000000916 00000 n 0000017539 00000 n An increase in the percentage of … ���P�c� f�E@t���Y�m������D�e9�UNT;��C�Z���a�" v 8��Y,y��v��0%�{`��{����M=D�Կ�V$���`SሶGE���Mbģ���+��w�+(!Z=�K��֥��hl�,�"/&Ԡ��N�Ā�1�U-��'5q�ޚ���X���fM�r2��4���!��بXQM��8�<8�r. �nC�e9֪��3NE1{�B���!3�" Fat Melt/Freeze Point Temperature Monounsaturated Fat % Polyunsaturated Fat % Saturated Fat % Cottonseed Oil-55F (48C) 18 54 28 Flax Seed Oil-11F (-24C) 21 71 8 Almond Oil 0F (-18C) 73 19 8 Sunflower Oil 1F (-17C) 20 69 11 0000009929 00000 n 0000002070 00000 n The present work shows the utilization of DSC technique on the determination of melting 0000017572 00000 n trailer ! T՝�uH ���,�5.���.������57�h!v.�����6�����ǡm.I��RA A����w{:.q@Z(d(8����\�W�,��u�ے�Vԡ�tn���-���4H�Xh ��m���K��Y��orZ� b(:V}:̩�N���ɴS�z��K���6���/��w��\����c�YP:�x>u�=����HM~pl�`�>2�� Z 0000008815 00000 n 148 Cooking for Geeks 85 F / 30 C: Average Melting Point of Fats All generalizations are false, including this one. The SMP is defined as the temperature at which a sample rises in an 0000285148 00000 n %%EOF Physical and chemical characteristics of oils, fats, and waxes, Champaign, Illinois, AOCS Press, 2006 Red Manuel des corps gras, AFCEG, Paris 1992 Physical Properties of fats and Oils Coconut oil Corn oil -14,0 - … �,�6VT�g{j"βIA8��'� There’s one housekeeping detail I need to take 0000001628 00000 n 30 0 obj <> endobj 0000013441 00000 n 60 0 obj <>stream These melting temperatures obtained from the capacitance measurement was consistent with those from DSC, thus suggesting that the melting temperatures of fats and oils … xref 0000001978 00000 n H��W�n�6��W�8^D�I�i����!��h�lh1/h4 �IuS=&�ņ�����j�g/u��%{x���3����˿�)�Ȳ��d�D���}�}�<>�pr8U8Ɍ��iNn���l�3��ᦜ3^��&k�M�� ����Ⱥ�pK� ����h{��>�mϚ�kgϖ��Q�,��!~}��!s)��hR��\i���0_�+������R� ����cŸ�Á��o�C{�u���O�f GP�!�]3��b qY ���؏�� ��>C�FL���A�40�ޮ����֢Z�B�Žٺi���� �{�A���A���{g/69���~�vd��${v�iޛ���+B��@#�S�]H��+ȃ���P�z�ڔ[��^�R�)���cj�?u���;W�b���$�����q�[;� %�%�&@�Ԁy�]׎���,���y�x�t7ӕ��.1�������aD��-?H|$'0��;@� ʅJ��yR�ËR�4c�2w��t.�����߄&�˻:� ��z@ BQ���%�����T�T��8׋�r.�&Sx��DJ!e'�"�u�v��~&9v1G� 4 �6��RMn�;�Kf*�{��U�ѸV�͟���Bt��h� 5 0 obj 0000012295 00000 n —Mark Twain Here we are, at the !rst temperature range of the chapter. 0000005468 00000 n 0000016110 00000 n � a�SD8�6���[�Ř l䒣خ.�bs�I���`{?��h�r������o�~��Ar�mg�]��f�UG����e�8��g�A�-�A�Lc�?n�^�o�n �G�+���g$�IXI�ޢv�t��C �##f���@.�=�c���I�D9�tf�z`���M{d�k��y�/bP���#�ᬱ�� �X�3Rc(@Yq�7E�T����<>��� ��|����9MfP�� �v�����:O6 Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. <<79149F0568091F4BB12CB75873FD0880>]>> The conditions under which the tests are performed influence the values obtained. 0000018108 00000 n the melting point (1) Stearic 18 69.6 Palmitic 16 62.8 Myristic 14 54.4 Lauric 12 44.0 Capric 10 31.3 Caprylic 8 16.3 Caproic 6 -3.9 Butyric 4 -7.9 Saturated Fatty Acid Fatty Acid No. The melting point of fats is described using empirical methods, usually by the slip melting point (SMP). 0000006616 00000 n 0000017505 00000 n These include the Wiley mp (AOCS Method Cc 2–38), open capillary slip point, softening point and Mettler dropping point. 0000018141 00000 n 4g�?�ijʰ�T�4��*��m��A&Z���NT���]WE�q��k�CQ�@� ��GL=�e�KH�ܿ-cAuv]I�O;���%$�$�=������Hr�����-�AD�a|�I[��̰wz�7�~�����6Z>i��f�&�F�yW\fæ�շ�. <> startxref 0000007658 00000 n 0 ��%׉1�\��W�8���~�WB:׾��LvҠ� 3���3ăps�uG��jY�g %PDF-1.4 %���� x�b```f``�b`e`T�fb@ !�� �����c��cŋ9 2r\��i*Y&)��[���Q�Jh�ԃ��,�C�'Nompb�㲈i����;��� L����W �����Q"�h�Q��\�A�s��be�s�x0�k`��~�᷃FK4C���&���,�L�F�G^5p�x��� ��U&�|���~:�G0�e�9�����[qa��@����5 . Several of these methods were compared using a variety of fats, including margarine and soft margarine oils … x�}Y�nEo2�@x�g��F����DD�P�+�HXY$ʼn�M~�ꪮ� ֍�hNWW��s�����>�n|����r�������CX����%��C��z�g����fq{�-B�=y_���Њ�q�}uR=e����ۿ����K�C^�-~}�����z�h�#+R��%����r9���5��h�9����.�j���!k��P���ʹh� F�эcȃ�,ǫ�n)�X�%9e]��0k�!3�"P�e]}T�5�8����,�Ѱn%Z֍w��jz`�Cf�E�*2�ֻ�h� �5LjG��+�qhGBp���T!�l��QO�^��B��,VVT�`7�!β kU����� {�B�?ǐg� �w�Y��� FOOD FATS AND OILS Institute of Shortening and Edible Oils 1750 New York Avenue, NW, Suite 120 Washington, DC 20006 Phone 202-783-7960 Fax 202-393-1367 … 0000001409 00000 n �x��"����V���=s�V�Y���+1Xݗ�L�7�" �G� 0000014005 00000 n H��VMo�F��W�h����M��^Ԉ���H�,(ҡ���.wfI�+�f���3o޼�l��}����nER&��m�M6�&�I���ȏU��E����r����o�׿=���Q̤���Kڷ�2�Re�a)!I���~��)S��R6�|���a��'��̅b�u;�NX(�I)��+�А��Z�L�+�h�QO/#�1�w���A�ϒU�*�Bqw8��$�CsL��~ ���,J@�>V�D�`��9B���nP�£̣�]_6U���=�}�d��n5ѩ �s��Сq��40��P��l endstream endobj 40 0 obj <> endobj 41 0 obj <>stream %�쏢 0000003104 00000 n Kx�T��V�9+�=�n�_�0�{�N9Ж�쇥�'�=�ݢ�9�J�4E�\WyQ�c�hR �ۧzT��w�}L;T,�Ѓ�swt[�[���~���oof/����vϝ���!����Y�uS� 5 ��N(ۢh_veP�E#;�~���@7@:܁�p�?6����.2>2�g�9 0000011154 00000 n Melting point of fats is used to characterize oils and fats and is related to their physical properties, such as hardness and thermal behaviour. �Eq�R��+�m�x��j�0�eY�;����=� ݭm۠�/�:���!�� endstream endobj 31 0 obj <>/OCGs[33 0 R]>>/Type/Catalog>> endobj 32 0 obj <>/Encoding<>>>>> endobj 33 0 obj <>>>/Name(Headers/Footers)/Type/OCG>> endobj 34 0 obj <>/Font<>/ProcSet[/PDF/Text/ImageB]/ExtGState<>>>/Type/Page>> endobj 35 0 obj <> endobj 36 0 obj <> endobj 37 0 obj <> endobj 38 0 obj <>stream A variety of methods exist for the determination of the melting point (mp) of fats. 0000004142 00000 n x������ڴ‹⇧��.���������|����`��-�n�'2_��"E�%�PK��s�I�nzPC� �q|���1u� `_`בxjs ��Z��!��V���)�� Ȁ���꦳���"�O� �Q= ��=*`w�E:�ͯ{��$-��U�[� �F0�� /����(ԕ'n�JI#%�E��*9��g�(��U>|`9��_�k� ���hkKa��fτ}6�yx��.b'� ��ʤC��'� ��P9 %PDF-1.4 �"����tZ�/�Ǣz�! endstream endobj 39 0 obj <>stream ���ntQ�)~�l�b]�G�@M�0�w����u��B����T�g^��x�x̿�����cDt 0000000016 00000 n 0000012345 00000 n ��*�q�xt�B�ޜ�m[�����1����b��F8�EӺE�� ’E u��� 0000018074 00000 n �&� �PQ� stream H�|WMS�8��Wxoajc�iI{�5U�e2{JՖ� x7��v`�_��ݍ�(,HH��������D�R�~2���M���f���vr�uK��z���l99]ҿIBI�|��H*�L��Ę$Y�'�ғ�?⣦Y�_��(����T네&�C���1��_�T�Oߒi��&��������E�����,!ƿ'>�w*��Й�Rɒ���?��z3>��ú��U��c��i"�A�o b%�j�l[D)���SJ��ؓ=흵��i�N�T��#���ڰ�H����z``���܇3����L���+�mYٮ���.�GiJ��1B �L!�bӕ��q�A�6C�s�u{G�0�>;�g�������}0�a�0vy̨.7�8�16�+���ai5D=�.Τ�4���1��bj@�)�,/����2��o�g)��g�T�a��A>��V�1�%�Ck���r[t�AA=�P�V��jz��|.�Z�6�#��]�~�ʗ]�|�A4�@�3��O̸H 30 31 alternative to partially hydrogenated plant oils [2]. �-�����H|����?lʤI4@�_�ؕ�Ʈ9��ޒ����f��&�]� !8�5f� 0000001275 00000 n *� �� 0000015608 00000 n 0000014438 00000 n 0000016331 00000 n 0000001539 00000 n

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