Waste Fatty Acid Addition to Black Liquor to Decrease Tall Oil Soap Solubility and Increase Skimming Efficiency in Kraft Mills Pulping Mountain Pine Beetle-infested Wood
Waste Fatty Acid Addition to Black Liquor to Decrease Tall Oil Soap Solubility and Increase Skimming Efficiency in Kraft Mills Pulping Mountain Pine Beetle-infested Wood

Author: Victor Charles Uloth

Publisher:

Published: 2009

Total Pages: 34

ISBN-13:

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Kraft pulping of softwoods converts the free resin and fatty acids and a large percentage of the triglycerides in wood into their sodium salts or soaps. The recovered soap is either burnt in the recovery boiler or converted into a blend of fatty and resin acids and neutrals, known as crude tall oil, through acidulation in a tall oil plant. Recent soap solubility tests and black liquor analyses, using black liquor and soap samples from four BC mills and one Alberta mill pulping very little beetle-killed wood, indicate that tall oil production at mills pulping mountain pine beetle-infested wood could drop substantially due to higher soap solubility in black liquor, a reduced tendency for the soap to "float" off in storage tanks and skimmers, and lower soap acid numbers. This document reports on the investigation of a means to economically increase soap recovery by increasing the fatty acid/resin acid ratio of the product tall oil.--Includes text from document.

The Conservation of Artifacts Made from Plant Materials
The Conservation of Artifacts Made from Plant Materials

Author: Mary-Lou E. Florian

Publisher: Getty Publications

Published: 1991-03-21

Total Pages: 352

ISBN-13: 0892361603

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This teaching guide covers the identification, deterioration, and conservation of artifacts made from plant materials. Detailed information on plant anatomy, morphology, and development, focusing on information useful to the conservator in identifying plant fibers are described, as well as the processing, construction, and decorative techniques commonly used in such artifacts. A final chapter provides a thorough discussion of conservation, preservation, storage, and restoration methods. This is a valuable resource to conservators and students alike.

The Technology of Cake Making
The Technology of Cake Making

Author: A.J. Bent

Publisher: Springer Science & Business Media

Published: 2013-03-09

Total Pages: 437

ISBN-13: 1475766904

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The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

Bioactive Compounds in Underutilized Fruits and Nuts
Bioactive Compounds in Underutilized Fruits and Nuts

Author: Hosakatte Niranjana Murthy

Publisher: Springer

Published: 2020-04-30

Total Pages: 0

ISBN-13: 9783030301811

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This Reference Work provides a comprehensive overview of bioactive compounds found in underutilized fruits and nuts around the world and it elucidates their pharmacological, biological and health effects. In this book, readers will learn about the potential applications of bioactive molecules presented in several underutilized fruits and nuts rich in carbohydrates, lipids, fats, proteins, polyphenols, carotenoids, vitamins, organic acids, and volatile compounds. Readers will also discover more about the nutraceutical importance of these underutilized crops, and will also find specific case studies of the therapeutic potential of undertilized fruits and nuts. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from students and researchers to healthcare and industry professionals interested in plant biotechnology, biology, pharmacology and food engineering.

Skin Decontamination
Skin Decontamination

Author: Hanjiang Zhu

Publisher: Springer Nature

Published: 2019-09-26

Total Pages: 284

ISBN-13: 3030240096

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The skin is the first line of defense against chemical warfare agents including nerve agents and toxic industrial chemicals, providing a possible barrier or delay to systemic distribution. However, some chemicals act directly on the skin including vesicants sulfur mustard and corrosive compounds such as strong acids or bases, and do not have to gain access to systemic circulation to cause extensive skin damage. Early and rapid skin decontamination is extremely important following exposure to chemical warfare agents and toxic industrial chemicals because it decreases serious skin damage to the patient and, potentially, their doctor. This multi-authored international text pulls together a century of decontamination research and helps the reader expedite solutions that will decrease morbidity and mortality. Complete with dozens of hiqh quality photographs and illustrations, Skin Decontamination aids industrial hygiene, dermatology, occupational physicians and those involved in the public health arena.

Traditional Foods
Traditional Foods

Author: Kristberg Kristbergsson

Publisher: Springer

Published: 2016-03-09

Total Pages: 429

ISBN-13: 1489976485

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This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Anagram Solver
Anagram Solver

Author: Bloomsbury Publishing

Publisher: Bloomsbury Publishing

Published: 2009-01-01

Total Pages: 719

ISBN-13: 1408102579

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Anagram Solver is the essential guide to cracking all types of quiz and crossword featuring anagrams. Containing over 200,000 words and phrases, Anagram Solver includes plural noun forms, palindromes, idioms, first names and all parts of speech. Anagrams are grouped by the number of letters they contain with the letters set out in alphabetical order so that once the letters of an anagram are arranged alphabetically, finding the solution is as easy as locating the word in a dictionary.