|
Trans Fatty Acids
Trans fat, also called trans-unsaturated fatty acids, or trans fatty acids, is a type of unsaturated fat that naturally occurs in small amounts in meat and milk fat. It became widely produced as an unintentional byproduct in the industrial processing of vegetable and fish oils in the early 20th century for use in margarine and later also in snack food, packaged baked goods, and for frying fast food. In nature, unsaturated fatty acids generally have ''cis'' configurations as opposed to ''trans'' configurations. While saturated fatty acids without any double bonds are created from unsaturated fats by the process of fat hydrogenation, partial hydrogenation converts some of the ''cis'' double bonds into ''trans'' double bonds by an isomerization reaction with the catalyst used for the hydrogenation, which yields a trans fat. In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isomers
In chemistry, isomers are molecules or polyatomic ions with identical molecular formulae – that is, same number of atoms of each element – but distinct arrangements of atoms in space. Isomerism is existence or possibility of isomers. Isomers do not necessarily share similar chemical or physical properties. Two main forms of isomerism are structural or constitutional isomerism, in which ''bonds'' between the atoms differ; and stereoisomerism or spatial isomerism, in which the bonds are the same but the ''relative positions'' of the atoms differ. Isomeric relationships form a hierarchy. Two chemicals might be the same constitutional isomer, but upon deeper analysis be stereoisomers of each other. Two molecules that are the same stereoisomer as each other might be in different conformational forms or be different isotopologues. The depth of analysis depends on the field of study or the chemical and physical properties of interest. The English word "isomer" () is a back-form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methanol
Methanol (also called methyl alcohol and wood spirit, amongst other names) is an organic chemical and the simplest aliphatic alcohol, with the formula C H3 O H (a methyl group linked to a hydroxyl group, often abbreviated as MeOH). It is a light, volatile, colourless, flammable liquid with a distinctive alcoholic odour similar to that of ethanol (potable alcohol). A polar solvent, methanol acquired the name wood alcohol because it was once produced chiefly by the destructive distillation of wood. Today, methanol is mainly produced industrially by hydrogenation of carbon monoxide. Methanol consists of a methyl group linked to a polar hydroxyl group. With more than 20 million tons produced annually, it is used as a precursor to other commodity chemicals, including formaldehyde, acetic acid, methyl tert-butyl ether, methyl benzoate, anisole, peroxyacids, as well as a host of more specialised chemicals. Occurrence Small amounts of methanol are present in normal, healthy hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Sabatier (chemist)
Prof Paul Sabatier FRS(For) HFRSE (; 5 November 1854 – 14 August 1941) was a French chemist, born in Carcassonne. In 1912, Sabatier was awarded the Nobel Prize in Chemistry along with Victor Grignard. Sabatier was honoured for his work improving the hydrogenation of organic species in the presence of metals. Education Sabatier studied at the École Normale Supérieure, starting in 1874. Three years later, he graduated at the top of his class. In 1880, he was awarded a Doctor of Science degree from the College de France. In 1883 Sabatier succeeded Édouard Filhol at the Faculty of Science, and began a long collaboration with Jean-Baptiste Senderens, so close that it was impossible to distinguish the work of either man. They jointly published 34 notes in the ''Accounts of the Academy of Science'', 11 memoirs in the ''Bulletin of the French Chemical Society'' and 2 joint memoirs to the ''Annals of Chemistry and Physics''. The methanation reactions of COx were first d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laureate
In English, the word laureate has come to signify eminence or association with literary awards or military glory. It is also used for recipients of the Nobel Prize, the Gandhi Peace Award, the Student Peace Prize, and for former music directors of orchestras who retain some level of involvement. History In ancient Greece, the laurel (''Laurus nobilis'') was sacred to Apollo, and as such, sprigs of it were fashioned into a crown or wreath of honor for poets and heroes. This symbolism has been widespread ever since. "Laureate letters" in old times meant the dispatches announcing a victory; and the epithet was given, even officially (e.g. to John Skelton) by universities, to distinguished poets. The name of "bacca-laureate" for a bachelor's degree shows a confusion with a supposed etymology from Latin bacca lauri (the laurel berry), which, though incorrect, involves the same idea. From the more general use of the term "poet laureate" arose its restriction in England to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nobel Prize
The Nobel Prizes ( ; sv, Nobelpriset ; no, Nobelprisen ) are five separate prizes that, according to Alfred Nobel's will of 1895, are awarded to "those who, during the preceding year, have conferred the greatest benefit to humankind." Alfred Nobel was a Swedish chemist, engineer, and industrialist most famously known for the invention of dynamite. He died in 1896. In his will, he bequeathed all of his "remaining realisable assets" to be used to establish five prizes which became known as "Nobel Prizes." Nobel Prizes were first awarded in 1901. Nobel Prizes are awarded in the fields of Physics, Chemistry, Physiology or Medicine, Literature, and Peace (Nobel characterized the Peace Prize as "to the person who has done the most or best to advance fellowship among nations, the abolition or reduction of standing armies, and the establishment and promotion of peace congresses"). In 1968, Sveriges Riksbank (Sweden's central bank) funded the establishment of the Prize in Economi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crisco Cookbook 1912
Crisco is an American brand of shortening that is produced by B%26G Foods. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil. Additional products marketed under the Crisco brand include a cooking spray, various olive oils, and other cooking oils, including canola, corn, peanut, sunflower, and blended oils. History The process of the hydrogenation of organic substances in gas form was developed by Paul Sabatier in the late 19th century. Building on James Boyce's 1890s work in the successful development of a consumable solid lard substitute, Cottolene, in the U.S.,The Holland Evening Sentinel; Holland, Michigan; 4 June 1935 (obituary); retrieved June 2010. the liquid form of hydrogenation was perfected and patented by Wilhelm Normann in 1903.Jackson & List (2007)"Giants of the Past: The Battle Over Hydrogenation (1903–1920)" ''Inform'' 18. Joseph Crosfield and Sons acquired Normann's pate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Interesterified Fat
In the food industry and biochemistry, interesterification (IE) is a process that rearranges the fatty acids of a fat product, typically a mixture of triglyceride. The process implies breaking and reforming the ester bonds C–O–C that connect the fatty acid chains to the glycerol hubs of the fat molecules. These reactions are performed by inorganic catalysts, yielding what is called chemical interesterification (CIE) in the industry; or by enzymes, in the so-called enzymatic interesterification (EIE). This process is typically used to adjust the physical characteristics of the fat, such as melting point and plasticity, for specific uses. It can be used, for instance, to turn oils into solid or semisolid products by combining them with other solid fats. It can also be used to prevent separation of solid fractions in palm oil and lauric fats, slow rancidification, or create oils more suitable for deep frying. Compared to other processes that are used for the same purpose, su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palm Oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from oil crops in 2014. Palm oils are easier to stabilize and maintain quality of flavor and consistency in processed foods, so are frequently favored by food manufacturers. On average globally, humans consumed 7.7 kg (17 lb) of palm oil per person in 2015. Demand has also increased for other uses, such as cosmetics and biofuels, creating more demand on the supply encouraging the growth of palm oil plantations in tropical countries. The use of palm oil has attracted the concern of environmental groups due to deforestation in the tropics where palms are grown, and has been cited as a factor in social problems due to allegations of human rights violations among growers. An industry group formed in 2004 to create more sustainable and et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World Health Organization
The World Health Organization (WHO) is a specialized agency of the United Nations responsible for international public health. The WHO Constitution states its main objective as "the attainment by all peoples of the highest possible level of health". Headquartered in Geneva, Switzerland, it has six regional offices and 150 field offices worldwide. The WHO was established on 7 April 1948. The first meeting of the World Health Assembly (WHA), the agency's governing body, took place on 24 July of that year. The WHO incorporated the assets, personnel, and duties of the League of Nations' Health Organization and the , including the International Classification of Diseases (ICD). Its work began in earnest in 1951 after a significant infusion of financial and technical resources. The WHO's mandate seeks and includes: working worldwide to promote health, keeping the world safe, and serve the vulnerable. It advocates that a billion more people should have: universal health care coverag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to butter. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it has short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
