Researchers (Tynek et al., 2001; Cuesta et al., 1991) have found a relative loss of the C18:2 fatty acids and a decrease in the iodine value of oil after heating due to more intensive thermo-oxidative transformations that occur compared to heated oil containing food. The decrease in the iodine value can be attributed to the destruction of double bonds by oxidation, scission, and polymerization. According to previous studies (Orthoefer et al., 1996; Tyagi and Vasishtha, 1996; Choe and Min, 2007), the heat treatment causes the oxidative rancidity resulting in an increase in the free fatty acids. This is why heated and unheated fats and oils should be monitored by means of analysis, e.g., the FAC and IV indicating the degradation of the FAs. Usually many oils can be used for frying, e.g., palm oil, corn oil, cotton oil, soya oil, canola oil, sesame oil, and sunflower oil (Valenzuela et al., 2003).
Museum about WW1 By Mats Peletier V4A 1226 words Subject 1: Mustardgas Mustard gas, or sulfer mustard, was often used in ww1. It has the ability to form large blisters on exposed skin and in the lungs. Within 24 hours of exposure to mustard gas, victims experience intense itching and skin irritation, which gradually turns into large blisters filled with yellow fluid wherever the mustard gas contacted the skin. Mustard gas vapor easily penetrates clothing fabrics such as wool or cotton, so it is not only the exposed skin of victims that gets burned. The earliest awareness of mustard gas was possibly around 1822.
4.1) Pungency Test Aim: Determination of allyl iso-thiocyanate (PUNGENCY TEST) Theory: The oil obtained from black mustard seeds contains sinigrin and myrosin which, after maceration with water yields a volatile oil, the major constituent of which is allyl iso-thiocyanate. The oil obtained from white mustard seeds contains acrinyl iso-thiocyanate which is much less volatile than allyl iso-thiocyanate. The presence of ally iso-thiocyanate is responsible for the pungent nature of mustard oil. Generally customers associate this pungency of the mustard oil with the quality of oil. Method: The allyl iso-thiocyanate in the oil is steam distilled into a known excess of silver nitrate solution, and the excess of silver nitrate solution is determined
126.96.36.199 VISCOSITY: - Viscosity of the Mustard Oil was determined by the Brookfield viscometer. Different spindle no. (Spindle no 4 and 5) were used according to the thickness or consistency of the puree at different speeds of 10, 20, 50 and 100 rpm. Viscosity was expressed as centipoise (cps). Viscosity was measured by following formula: Viscosity = Dial Reading × Factor (Centipoise) 188.8.131.52 DENSITY:- 184.108.40.206 COLOUR:- The L*, a* and b* values of the mustard oil sample was measured using the Hunter Colorimeter (Colour Quest –XE Di8).
Based on Table 3, there is no significant difference between the rheological parameter and different type of oil used in salad dressing. Ones of the possibilities that contributed to this outcome were the oil used in the salad dressing are all polyunsaturated and high oxidative stability, therefore they behave similarly in the emulsion. The other reason supporting the outcome was the cake mixer was used to blend the salad dressing prepared instead of passing through the high shear homogenizer so the result obtained might not be that accurate and reproducibility. In between, there is less study have been carried out on the effect of oil used in salad dressing in term of rheological properties. Most of the studies were focusing on the amount of fat content, stabilizer and emulsifier used in the preparation of salad dressing and all of the parameters were significantly influenced the rheological parameters (Wendin and Hall,
Once your oil reaches 350° F, it's fry time! Using a metal spatula, lower each donut into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 60 seconds then flip and cook the other side for 60 seconds or until the donuts are golden brown and then transfer to a wire
How to make Baked potato fries? Image Source: Nom Nom Paleo Ingredients: 3 small potatoes ¼ cup olive oil Pepper, garlic powder, basil and oregano (optional) Method: Preheat the oven to 400 degrees celsius Wash and peel the potatoes Cut them into wedges or into thin stips as your child likes Add the olive oil to a large bowl and mix the pepper powder, garlic powder, oregano and basil Add the potato stripes to the bowl and toss them well Put the potatoes on the baking dish and bake for 30-45 minutes Swirl the potato strips to cook both
These pests breed predominantly through parthenogenesis and as a consequence population of mustard pests increases in very short duration. Magnitude of yield deduction is influenced by the growth stages of crop during aphid infestation, duration and intensity of infestation on crops. The intensive use of insecticides and pesticides against these insect pests leads to devastating effects on environment and generating harmful effects on producers as well as on consumers (Jouanin et al., 1998). Therefore, efforts were made through conventional breeding programme to introduce the aphid resistance but success has been poor due to non -availability of inherent aphid resistance in germplasm collection of Brassica (Rogers, 1980, Yadav and Singh et al.,