Water clusters of protonated substituted anilines generated by an electrospray ion source have been investigated using a Fourier Transform ion cyclotron resonance mass spectrometer. It is observed that evaporation kinetics and cluster distributions are highly dependent on sites of protonation in the substituted anilines. Based on the examination of the water cluster distributions of protonated ...

The purpose of this study was to evaluate the occurrence of lipid oxidation in peanut (Arachis hypogaea L) seeds which were heated by microwave irradiation. Peanut seeds were exposed to microwaves for 0, 2.5, 3.5, 4.5, 5.5 and 6.5 min at frequency of 2,450 MHz, 450 watts microwave oven. The quality characteristics of peanut seed (moisture content and color values), extracted peanut oils (PV, TB...

The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the...

A bioassay of 5-nitro-o-anisidine for possible carcinogenicity was conducted using Fischer 344 rats and B6C3F1 mice. 5-Nitro-o-anisidine was administered in the feed at either of two concentrations, to groups of 50 male and 50 female animals of each species. The dietary concentrations used in the chronic bioassay for low and high dose rats were 0.4 and 0.8 percent, respectively. Dose A and B mi...

the oil extracted from three major canola cultivars (hyolla401, hyolla420 and rgs003) grown in golestan province was analyzed for physico-chemical properties, fatty acid composition, minerals content, and stability during 16 weeks of storage. according to the results, the highest iodine value and refractive index belonged to hyolla401. the highest saponification value was observed in hyolla420....

Fourier transform Raman spectroscopy has been used to investigate the chemical changes taking place during lipid oxidation in several edible oils. Oxidative degradation of six vegetable oils was accelerated by heating at 160 degrees C. Formation of aldehydes was detected, and saturated as well as alpha,beta-unsaturated aldehydes could be identified with the help of pure component spectra. The f...