New Peanut Product: “Mayonnaise”. Some Chemical Aspects

New Peanut Product: “Mayonnaise”. Some Chemical Aspects

The percentage composition, fatty acids and oxidation stability was obtained from “peanut mayonnaise” in comparison with commercial mayonnaise and sunflower oil. “Peanut mayonnaise” showed better chemical quality than commercial mayonnaise.

Partial Inner Product Spaces: Some Categorical Aspects

Some Chemical Aspects of the Potassium Effect

The ability of Nitella to distinguish electrically between Na(+) and K(+) (potassium effect) appears to depend on several organic substances (or groups of substances). Of these R(MK) and R(SK) determine the mobility and partition coefficient (S) respectively of K(+) while R(MNa) and R(SNa) do the same for Na(+). These substances can vary independently and this variation is susceptible to experi...

Some Practical Aspects of Chemical Crutching

A hydrosulphide solution (3% Na2S, 0.5% NaOH, 2% wetting agent) when misted-onto the skin of the sheep causes a frank break in the wool at the skin surface. Wool from this treated area can be manually removed 30 60 sec. later. The sheep handling device, mister, and ancillary equipment for wool handling have been developed to enable the technique to be used on commercial properties. The practica...

Some Chemical Aspects of Polychlorinated Biphenyls (PCBs)

In the past few years considerable scientific information has appeared on the chemistry and biological effects of the PCBs and related materials. The amount of chemical investigation, and especially the biological effects investigation that can be done on these products, is almost limitless. Even though the PCBs show a great deal of inertness, a property very useful in their industrial applicat...