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Simple method of determining oil content of flaxseed
CURRENT
834
TOPICS.
[J. F. I.
Simple Method, of Determining Oil Content of FlaTseed. (U. S. aepartment of Agriculture, Press Service.)-A simple method for testing flaxseed and linseed cake to determine the oil content of these products has been developed by the Chemical Research Laboratory of the Bureau of Agricultural Economics. Laboratory research has shown a wide variation to exist in the oil content of the various qualities and classes of foreign- and domestic-grown flaxseed. Extensive tests have been made of the flaxseed crops for the ‘years 1919-1924, inclusive, the result of which has been the development of a method of testing which in fifteen minutes gives correct oil content. Details, of the department’s study, together with a description of the test method recommended, have been published in U. S. Department of Agriculture Department Bulletin 1471-D, entitled “ Oil Content of Flaxseed, with Comparisons of Tests for Determining Oil Content.” The bulletin deals with the production and consumption of flaxseed in the United States, world production and trade in flaxseed, oil content of flaxseed by classes, physical tests for determining oil content, inspection and grading of flaxseed, relation between numerical grade of domestic flaxseed and oil content of the sample, and a simple, rapid test for determining oil content. Acid.-T. S. CARSWELL ( JOW. Am Phawn. 3o6-309) has made a study of the factors which influence the melting-point of acetylsalicylic acid or aspirin. This compound melts with decomposition. The melting-point varies somewhat according to the solvent (chloroform, benzene, acetone, ethyl alcohol) used for its crystallization. This phenomenon is ascribed to differences in the physical’structure of the crystals. However, when the crystals are ground to 200 mesh, a uniform melting-point is obtained. The nearest approach to the true melting-point is 135.0” C. -c 0.2O ; this value is obtained when the finely ground sample is inserted into a bath previously heated to a temperature of 125” C., and is then heated so that the temperature increases at the rate of exactly so per minute. J. S. H. Acetylsalicylic
Asso., 1927,
16,
Physiological Significance of Glucosone.-Glucosone is ketoglucose with the formula CH,OH.CHOH.CHOH.CHOH.CO.CHO. It has been of interest to the organic chemist, and has been of great value in performing certain syntheses in the sugar group. Recent work of ALEXANDER HYND, of the University of Saint Andrews (Proc. Roy. Sot., Series B, 1927, IOI, 244-262), indicates that glucosone is an important compound in the metabolism of carbohydrates, being produced from the glucose of the blood by the action of insulin. It possibly also has a part in the final stage of the metabolism of fats. J. S. H.
834
TOPICS.
[J. F. I.
Simple Method, of Determining Oil Content of FlaTseed. (U. S. aepartment of Agriculture, Press Service.)-A simple method for testing flaxseed and linseed cake to determine the oil content of these products has been developed by the Chemical Research Laboratory of the Bureau of Agricultural Economics. Laboratory research has shown a wide variation to exist in the oil content of the various qualities and classes of foreign- and domestic-grown flaxseed. Extensive tests have been made of the flaxseed crops for the ‘years 1919-1924, inclusive, the result of which has been the development of a method of testing which in fifteen minutes gives correct oil content. Details, of the department’s study, together with a description of the test method recommended, have been published in U. S. Department of Agriculture Department Bulletin 1471-D, entitled “ Oil Content of Flaxseed, with Comparisons of Tests for Determining Oil Content.” The bulletin deals with the production and consumption of flaxseed in the United States, world production and trade in flaxseed, oil content of flaxseed by classes, physical tests for determining oil content, inspection and grading of flaxseed, relation between numerical grade of domestic flaxseed and oil content of the sample, and a simple, rapid test for determining oil content. Acid.-T. S. CARSWELL ( JOW. Am Phawn. 3o6-309) has made a study of the factors which influence the melting-point of acetylsalicylic acid or aspirin. This compound melts with decomposition. The melting-point varies somewhat according to the solvent (chloroform, benzene, acetone, ethyl alcohol) used for its crystallization. This phenomenon is ascribed to differences in the physical’structure of the crystals. However, when the crystals are ground to 200 mesh, a uniform melting-point is obtained. The nearest approach to the true melting-point is 135.0” C. -c 0.2O ; this value is obtained when the finely ground sample is inserted into a bath previously heated to a temperature of 125” C., and is then heated so that the temperature increases at the rate of exactly so per minute. J. S. H. Acetylsalicylic
Asso., 1927,
16,
Physiological Significance of Glucosone.-Glucosone is ketoglucose with the formula CH,OH.CHOH.CHOH.CHOH.CO.CHO. It has been of interest to the organic chemist, and has been of great value in performing certain syntheses in the sugar group. Recent work of ALEXANDER HYND, of the University of Saint Andrews (Proc. Roy. Sot., Series B, 1927, IOI, 244-262), indicates that glucosone is an important compound in the metabolism of carbohydrates, being produced from the glucose of the blood by the action of insulin. It possibly also has a part in the final stage of the metabolism of fats. J. S. H.