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The determination of moisture in fat
VACUUM Classified A b s t r a c t s
I
--
General Science and Engineering Contd.
t 115.473 100.994 47.327
Purity 99.70 4- 0.15 moles o/
At -0.003 0.000 -0.020
P 773.28 491.90 79.96
t 130.037 114.552 64.363
At +0.010 -0.008 -0.006
fl- l ' icoline
¥- PicoTiae
Purity 99.71 4- 0.14 moles %
Purity 99.75 ± 0.12 moles %
779.98 501.2l 96.5~
145.101 129.368 81.282
-0.005 0.000 4).008
"
762.00 490.98 77.62
145.462 129.837 76.906
2 : 5-Lutidine
765.90 495.78 71.7B
157.299 141.497 85.098
+0.008 +0.001 -0.004
2 : 6-Lutidine
Purity 99.85 4- 0.07 moles %
O
Abstract No. and Referonce~
c~-lJ icolin e
Pyridine
Purity 99.85 4- 0.007 moles % P 764.89 493.23 63.80
I
--
-0.003 +0.002 -0.034
Purity 99.63 765.22 497.55 87.06
0.03 moles %
144.300 129.190 79 290
I [
+0.003 +0.002 -0.016
_P- mm mercury at O°O and standard gravity, t-C A t obs.temp. -cale. temp. S o m ~ m i r e : On a fait un r a p p o r t sur une m6thode p e r m e t t a n t de determiner la tcnsioii de v a p o u r de la pyridine
et des m a t d r i a u x associ6s.
O
Des rdsultats o b t e n u s p a r eette m6thode s o n t aussi consign6s duns ce r a p p o r t
ArticLe by E. F. G, Hefingtol~ 2~ J. F. Martin Trans. Faraday
49, Feb. 1953 154-162
Additive for Jet Combustion Fuel See A b s t r a c t No. : 187/II1
23s/i
A Replica Technique in the Study of Chemical Precipitation Processes See X b s t r a c t No. : 157/II
239/I
The Determination of Moisture in Fat Russia. Methods of drying and determining the m o i s t u r e c o n t e n t of edible and non-edible fats are discussed. Non-edible fats after drying b y o r d i n a r y h e a t t r e a t m e n t in a c h a m b e r at a p p r o x i m a t e l y 100°C showed a m o i s t u r e c o n t e n t of up to 3 times as m u c h as t h a t of material dried u n d e r v a c u u m . Edible fats, however, showed a m o i s t u r e c o n t e n t 7-10 times less after n o r m a l h e a t t r e a t m e n t t h a n after drying in v a c u u m . _~_table is given of the m o i s t u r e c o n t e n t of a wide range of edible fats, determined (a) after n o r m a l c h a m b e r drying at a b o u t 100°C and (b) after v a c u u m drying at 70-75°C. R e s u l t s v a r y appreciably. This is a t t r i b u t e d to the instability of the materials in question, which are k n o w n to oxidise at t e m p e r a t u r e s above 80°C. A simple a p p a r a t u s for the v a c u u m drying of fat is described. The operational pressure in the c h a m b e r was a p p r o x i m a t e l y 100 ram. H g p r o d u c e d b y a w a t e r jet p u m p . D u r i n g operation c a r b o n dioxide gas was passed t h r o u g h the c h a m b e r continuously. The pressure was read on a dial gauge and the heating w a s effected b y placing the drying c h a m b e r in a h o t - w a t e r bath. S o m m a i r e : On d6crit les exp6riences qui o n t dr6 faites en r u e de d6terminer la quantitd d'humidit6 contenue duns les graisses comestibles et non-comestibles.
210/I
A Vacuum Microsublimation Apparatus U n i t e d States. A simple v a c u u m s u b l i m a t i o n a p p a r a t u s is described which facilitates the isolation of microquantities of biological s u b s t a n c e s in extremely p u r e form from small pieces of tissue or small quantities of fluid. The top of a P y r e x t e s t tube, 30 × 200 mm., is gromld to give a v a c u u m - t i g h t fit w i t h the a l m n i n i u m block of a F i s h e r - J o h n s melting p o i n t a p p a r a t u s . The material to be processed, in a microbeaker fabricated f r o m test t u b e s 50 m m . wide, is placed on the a l u m i n i u m block and the P y r e x t u b e is passed over it to f o r m a hood. A v a c u u m is d r a w n t h r o u g h a side t u b e joined to the hood and the metal block is heated. After completion of the drying process the v a c u u m is broken, the hood removed and a microscope cover slip placed over the m o u t h of the beaker. The hood is reassembled, v a c u u m applied and the block heated to the t e m p e r a t u r e required in order to effect sublimation. Using this a p p a r a t u s 4 tzg a m y t a l have been recovered from 2.5 ml. of whole blood. S o m m a i r e : On donne la description d ' u n appareil d'opdrer la sublimation sous vide p o u r isoler facilement des quantitds tr~s petites de substances biologiques.
October, 1953
Vacuum Vol. 1 1 1 No.
Article by A. Yefimova Meat Industr.
(Russian) 24, No. 5, 1953 54-56
241/i
Nolo by J. R. Maher Science n 7 , 15.5. 1953 529-530
448 4
I
--
General Science and Engineering Contd.
t 115.473 100.994 47.327
Purity 99.70 4- 0.15 moles o/
At -0.003 0.000 -0.020
P 773.28 491.90 79.96
t 130.037 114.552 64.363
At +0.010 -0.008 -0.006
fl- l ' icoline
¥- PicoTiae
Purity 99.71 4- 0.14 moles %
Purity 99.75 ± 0.12 moles %
779.98 501.2l 96.5~
145.101 129.368 81.282
-0.005 0.000 4).008
"
762.00 490.98 77.62
145.462 129.837 76.906
2 : 5-Lutidine
765.90 495.78 71.7B
157.299 141.497 85.098
+0.008 +0.001 -0.004
2 : 6-Lutidine
Purity 99.85 4- 0.07 moles %
O
Abstract No. and Referonce~
c~-lJ icolin e
Pyridine
Purity 99.85 4- 0.007 moles % P 764.89 493.23 63.80
I
--
-0.003 +0.002 -0.034
Purity 99.63 765.22 497.55 87.06
0.03 moles %
144.300 129.190 79 290
I [
+0.003 +0.002 -0.016
_P- mm mercury at O°O and standard gravity, t-C A t obs.temp. -cale. temp. S o m ~ m i r e : On a fait un r a p p o r t sur une m6thode p e r m e t t a n t de determiner la tcnsioii de v a p o u r de la pyridine
et des m a t d r i a u x associ6s.
O
Des rdsultats o b t e n u s p a r eette m6thode s o n t aussi consign6s duns ce r a p p o r t
ArticLe by E. F. G, Hefingtol~ 2~ J. F. Martin Trans. Faraday
49, Feb. 1953 154-162
Additive for Jet Combustion Fuel See A b s t r a c t No. : 187/II1
23s/i
A Replica Technique in the Study of Chemical Precipitation Processes See X b s t r a c t No. : 157/II
239/I
The Determination of Moisture in Fat Russia. Methods of drying and determining the m o i s t u r e c o n t e n t of edible and non-edible fats are discussed. Non-edible fats after drying b y o r d i n a r y h e a t t r e a t m e n t in a c h a m b e r at a p p r o x i m a t e l y 100°C showed a m o i s t u r e c o n t e n t of up to 3 times as m u c h as t h a t of material dried u n d e r v a c u u m . Edible fats, however, showed a m o i s t u r e c o n t e n t 7-10 times less after n o r m a l h e a t t r e a t m e n t t h a n after drying in v a c u u m . _~_table is given of the m o i s t u r e c o n t e n t of a wide range of edible fats, determined (a) after n o r m a l c h a m b e r drying at a b o u t 100°C and (b) after v a c u u m drying at 70-75°C. R e s u l t s v a r y appreciably. This is a t t r i b u t e d to the instability of the materials in question, which are k n o w n to oxidise at t e m p e r a t u r e s above 80°C. A simple a p p a r a t u s for the v a c u u m drying of fat is described. The operational pressure in the c h a m b e r was a p p r o x i m a t e l y 100 ram. H g p r o d u c e d b y a w a t e r jet p u m p . D u r i n g operation c a r b o n dioxide gas was passed t h r o u g h the c h a m b e r continuously. The pressure was read on a dial gauge and the heating w a s effected b y placing the drying c h a m b e r in a h o t - w a t e r bath. S o m m a i r e : On d6crit les exp6riences qui o n t dr6 faites en r u e de d6terminer la quantitd d'humidit6 contenue duns les graisses comestibles et non-comestibles.
210/I
A Vacuum Microsublimation Apparatus U n i t e d States. A simple v a c u u m s u b l i m a t i o n a p p a r a t u s is described which facilitates the isolation of microquantities of biological s u b s t a n c e s in extremely p u r e form from small pieces of tissue or small quantities of fluid. The top of a P y r e x t e s t tube, 30 × 200 mm., is gromld to give a v a c u u m - t i g h t fit w i t h the a l m n i n i u m block of a F i s h e r - J o h n s melting p o i n t a p p a r a t u s . The material to be processed, in a microbeaker fabricated f r o m test t u b e s 50 m m . wide, is placed on the a l u m i n i u m block and the P y r e x t u b e is passed over it to f o r m a hood. A v a c u u m is d r a w n t h r o u g h a side t u b e joined to the hood and the metal block is heated. After completion of the drying process the v a c u u m is broken, the hood removed and a microscope cover slip placed over the m o u t h of the beaker. The hood is reassembled, v a c u u m applied and the block heated to the t e m p e r a t u r e required in order to effect sublimation. Using this a p p a r a t u s 4 tzg a m y t a l have been recovered from 2.5 ml. of whole blood. S o m m a i r e : On donne la description d ' u n appareil d'opdrer la sublimation sous vide p o u r isoler facilement des quantitds tr~s petites de substances biologiques.
October, 1953
Vacuum Vol. 1 1 1 No.
Article by A. Yefimova Meat Industr.
(Russian) 24, No. 5, 1953 54-56
241/i
Nolo by J. R. Maher Science n 7 , 15.5. 1953 529-530
448 4