Color and spectral transmittance of vegetable oils

Relationship between spectral transmittance and slit lamp color of human lenses.

PURPOSE To study the relationship between subjective lens color as observed with slit lamp biomicroscopy and spectral transmittance of the lens. To propose a model for this relationship to derive quantitative information on lens pigmentation from slit lamp observation. METHODS Twenty-nine normal lenses, from donors aged 14 to 86 years, were used. The fraction of light transmitted from a narro...

Lubricant basestocks from vegetable oils

Oil Chemical Research. USDA l-ARS-NCAUR. 1815 N. U;liuersity Street, Peoria, IL 61604, USA Accepted 8 October 1999 Compared to the lubricants made of petroleum, vegetable-based lubricants are much more biodegradable but inferior in many other technical characteristics. The basestock typically contributes to more than 80% of lubricant and must meet performance criteria in such aspects as cleanli...

Measurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran

The role of dietary fats and oils in human nutrition is one of the most important areas of concern and investigation in the field of nutritional science. The findings of investigations on this subject have wide-ranging implications for consumers, health-care providers and nutrition educators as well as food producers, processors and distributors. New evidence concerning the benefits and risks a...

Measurement and comparison of trans fatty acids amount in some of the vegetable oils, frying oils and animal and vegetable fats in Iran

The role of dietary fats and oils in human nutrition is one of the most important areas of concern and investigation in the field of nutritional science. The findings of investigations on this subject have wide-ranging implications for consumers, health-care providers and nutrition educators as well as food producers, processors and distributors. New evidence concerning the benefits and risks a...

Repeatedly Heated Vegetable Oils and Lipid Peroxidation