Search results for "Castor Oil"
showing 4 items of 4 documents
Pyrolysis of vegetable oil soaps—Palm, olive, rapeseed and castor oils
2011
Abstract Saponified, palm, olive, rapeseed and castor oils were pyrolysed (at 750 °C for 20 s) by pyrolysis gas chromatography with mass selective and flame ionisation detection (Py-GC/MSD and FID) to clarify their thermochemical behaviours. The liquefiable compounds recovered from palm, olive and rapeseed oils mainly contained linear alkenes (up to C 19 ) and alkanes (up to C 17 ), both similar to those found in gasoline (C 4 –C 10 ) and diesel fuel (C 11 –C 22 ) boiling range fractions of petroleum, whereas in the case of castor oil a significant amount of undesired oxygen-containing products (e.g., ketones and phenols) were formed. The obtained data on reaction mechanisms can also be uti…
Preparation of Nanoporous MgAl2O4 by Combined Utilization of Sol-Gel Process and Combustion of Biorenewable Oil
2011
ABSTRACTNanoporous MgAl2O4 particulates with high porosities were successfully prepared from sol-gel reactions, solvent exchange with castor oil and subsequent combustion and calcination at 700 °C. The products were crystalline and semitransparent. Changes in the metal precursor concentrations allowed control of pore volumes from 0.7 to 1.1 cm3/g and average pore sizes from 14 to 19 nm. The specific surface areas are about 200 m2/g regardless of the precursor concentrations. After heating at 1000 °C for 10 hours, the products kept about 70% of their original pore volume and about 60% of the original surface area. Heating at 1100 °C caused a drastic reduction of pore volume and surface area …
Traditional fermented sausage ‘Nem chua’ as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone
2013
International audience; The yeast ecosystem of Nem chua, a Vietnamese traditional fermented sausage naturally rich in medium‐chain‐length lipid‐derived flavouring compounds, was investigated to select biocatalysts able to produce the C10‐fatty acid‐derived aroma compound γ‐decalactone. The total number of yeast was about 5 × 104 to 4 × 105 CFU g−1, and eighty four different species were identified from morphological, physiological and 26S rDNA characteristics, with Candida sake and Candida haemulonii being found in all samples. Six strains able to produce γ‐decalactone from castor oil were selected, of which three Yarrowia lipolytica strains were able to produce between 1 and 2 g L−1 in our…
The influence of storage method on the transparency of pig crystalline lens
2019
Este artículo se ha publicado de forma definitiva en: http://www.scielo.br/pdf/abo/v82n1/0004-2749-abo-82-01-0056.pdf Purpose: The porcine eye is frequently used as a research model. This paper analyzes the effect of different storage methods on the transparency of pig crystalline lens. Methods: A spectral transmission curve (from 220 to 780 nm) for the crystalline lens was determined experimentally after storage in different conditions: saline solution, formalin, castor oil, and freezing at -80°C. The total transmission in the visible spectrum, which was used as an index of transparency, was calculated from these curves. For comparative purposes, fresh lenses were evaluated and used as con…