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Effect of iodine value of sodium fatty acids on flotation of collophanite

100%

Liu R. , Zhang G. , Zhang H. , Liu L. , He L. , Chen Y.

2019

tom Vol. 55, iss. 3

770--778

The sodium fatty acids were firstly prepared by fatty acids with different iodine values which were from surfactant extraction using soybean oil fatty acid as raw material in this study. Effects of iodine value of sodium fatty acids on the flotation of collophanite were then investigated by flotation tests, contact angle measurements, adsorption tests, Krafft point measurements, foaming ability tests, and the resistance to the hard water measurements. Results show that the final flotation recovery was directly proportional to the iodine value of sodium fatty acid. Sodium fatty acid with higher iodine value has higher solubility and dispersity in the solutions, and stronger foaming ability and resistance to hard water. After interacting with collophanite, sodium fatty acid with higher iodine value made the mineral more hydrophobic, thus contributing to better flotation performances.

The effects of the process parameters on iodine value and trans isomer formation during electrochemical hydrogenation of rapeseed oil

63%

Gilewicz-Lukasik B. , Koter S. , Karlovits G.

Polish Journal of Food and Nutrition Sciences

2011

tom 61

nr Suppl.1

Indexes of lipid metabolism in fish from the Zaporizke Reservoir

51%

Tamila A.

International Letters of Natural Sciences

2017

tom 64

The total lipid contents and iodine value of fats had been determined in fish from two sections of the Zaporizke Reservoir (Ukraine) with different contamination levels. Research was conducted using the muscle and liver tissue samples from pike-perch (Sander lucioperca), european perch (Perca fluviatis), prussian carp (Carassius gibelio), roach (Rutilus rutilus) and rudd (Scardinius erythrophthalmus). Obtained data showed that at the contaminated zone, the total lipid contents were significantly (p ≤ 0.05) reduced in muscle tissue of pike-perch and european perch in comparison with the samples from “conventionally clean” lower section of the reservoir. Increased iodine value of fats in muscle tissue and liver tissue were detected in the predatory fish and both fish groups respectively. The research results could be used for estimation of the adaptation processes in freshwater fish as well as for indication of environmental contamination level in the natural and artificial reservoirs.

Wplyw mieszaniny peklujacej na proces jelczenia tluszczu

38%

Wozniak J. , Pokorska-Lis G.

Bromatologia i Chemia Toksykologiczna

1999

tom 32

nr 3

227-231

Za pomocą tradycyjnych chemicznych wskaźników zbadano wpływ azotanów i azotynów na przebieg procesów oksydacyjnych w lipidach słoniny.

The effect of nitrate and nitrite corning agents on pork fat rancidity was studied. The dynamics of lipid oxidation over a 12-week storage period of pork fat is represented by the kinetic curves. The peroxide value was twice as high, and the degree of acidity was four times as low in the corned pork fat vs. control.

Wplyw ogrzewania oraz smazenia produktu wysokoskrobiowego i bogatobialkowego na jakosc wybranych olejow jadalnych

38%

Rzepecka-Stojko A. , Maciejewska-Paszek I. , Kurek A. , Dziedzic K. , Wardas M.

Bromatologia i Chemia Toksykologiczna

2004

tom 37

nr 3

217-223

Oceniano wpływ ogrzewania oraz smażenia produktu wysoko skrobiowe go i produktu bogatobiałkowego na proces starzenia się olejów: słonecznikowego, rzepakowego i oliwy z oliwek poprzez oznaczenie i porównanie liczby kwasowej, liczby nadtlenkowej i liczby jodowej.

The effect of heating during three different periods of time and the influence of frying of a product rich in peptides and a product rich in starch on the process of deterioration of three vegetable oils: sunflower, rape and olive oils were studied. Changes occurring in the oils were assessed by the determination of their acid number, peroxide value and iodine number. The results show significant changes of the studied factors, depending on oil type and heating time. The thermal processing of the product rich in starch and of that rich in peptides, and the storage of the oil used earlier for frying intensify the process of oil deterioration.