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NOTE ON THE VALUE OF PEROXIDE OF HYDROGEN IN GYNÆCOLOGY. [PDF]
The Lancet, 1891 n ...
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Liang you shipin ke-jiThis article systematically compared the differences in physicochemical indicators such as acid value, peroxide value, solvent residue, free gossypol, and frying oil discard points between China and international organizations, countries and regions such
ZHAO Chen-wei +2 more
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Notes on the Origin and Significance of the Peroxide Value of Anhydrous Lanolin
Journal of Pharmacy and Pharmacology, 1961 Abstract Wool fat on the fleece has a high peroxide value because of autoxidation, this value falls greatly during washing of the wool and grease-recovery as a result of biological or chemical reduction. It increases again if anhydrous lanolin refined from this grease is bleached by oxidation.
E W, CLARK, G F, KITCHEN
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A quality assessment of crude palm oil marketed in Bahia, Brazil
Grasas y Aceites, 2013 The characteristics of the quality of crude palm oil (CPO) and crude palm olein (CPOL) produced in the states of Bahia and Pará were investigated. Twelve oil samples were analyzed; 2 (CPO) were from Pará (produced industrially), while the other 10 were ...
D. T. de Almeida +5 more
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Chemical criteria of chicken meat [PDF]
Benha Veterinary Medical Journal, 2017 The chemical composition of each chicken cuts-up is greatly varied from one to another. A total of50 random samples of chicken meat represented by breast and thigh (25 for each) were collectedfrom local commercial retail shops at Menoufia governorate ...
Ghada Abd-Elhameed +4 more
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Assessment of oxidative deterioration of soybean oil at ambient and sunlight storage
Grasas y Aceites, 2007 This study was carried out in order to probe the extent of oxidative alterations in soybean oil (SBO), subjected to ambient and sunlight storage, over a period of 180 days. The magnitude of oxidative changes was monitored by the periodical measurement of
Farooq Anwar +2 more
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SUN 3 IS THE BEST RECOMMENDED FRYING OIL: EFFECT OF OIL BLEND AND HEATING TIME ON THE CHARACTERISTICS OF ABSORBED OIL DURING DEEP FRYING OF POTATO FINGERS [PDF]
Journal of Food and Dairy Sciences, 2005 Quality attributes of absorbed oils by potato fingers as affected by prolonged heating and deep frying in 3 different oils (i.e . soybean oil, sunflower oil and cottonseed oil) in addition to 13 of their blends at different ratios were investigated in
H. Ziena
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Grasas y Aceites, 2007 The effect of machinery groups, packing materials and light intensities was ascertained on indices of oxidative deterioration, peroxide value, and extinction coefficient K232 and K270 of extra virgin olive oil for one season of olive harvesting in an ...
S. A. Vekiari +2 more
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Mongolian Journal of Chemistry, 2014 Camelina sativa L is a cruciferous oilseed plant. This plant is cultivated as an oilseed crop mainly in Europe and in North America and over the past years the cultivation has arranged in our country.
B Chantsalnyam +3 more
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Proposal of Lubricant Maintenance by Monitoring Peroxide Value
Journal of the Japan Petroleum Institute, 2009 This preliminary study on the maintenance of industrial lubricants for chemical plant investigated appropriate maintenance through condition monitoring of the lubricants, in particular autoxidation of base oil as the major degradation process. Changes in chemical and physical properties caused by the autoxidation of hydrocarbons were considered in ...
Ichiro Minami +4 more
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