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Sunflower oil
Speed of Sound
Vegetable oil
Abstract A home‐built version of the automated AOM test was used with Canola, corn, sunflower, olive and Crisco® oils, shortening and lard. The endpoint was found by measuring the conductivity of a solution of the exit gas from the reaction tube. Coefficients of variability of the samples ranged from 1.1% to 8.3%. The endpoint of the test was ca. 100 PV for Canola oil, ca. 200 PV for corn oil and 35 PV for lard. The aqueous solutions of the volatiles of three oils were used to determine the TBA value. Canola, sunflower and olive oil had TBA values ranging from 6–60 µg malonaldehyde/g at the end point. No apparent relationship was found between the TBA values of the volatiles’ solutions and the PV's of the oils.
Sunflower oil
Corn oil
Edible oil
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Due to concerns over the environmental impact of mineral oil, alternatives such as dodecylbenzene and vegetable oils have been proposed for high voltage applications. The ageing behavior of various vegetable oils has been previously investigated and it was found that oils offering the best ageing resistance were also the most expensive. The current work examines the ageing behavior of blends of sunflower and olive oil to see if the properties of the former, cheaper oil can be improved by the latter, more expensive oil. It was found that blends with 50 - 75 % olive oil in sunflower oil could offer oxidation stability comparable to the pure olive oil and therefore could offer a more cost effective solution compared to using pure olive oil.
Sunflower oil
Vegetable oil
Dodecylbenzene
Edible oil
Mineral oil
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Sunflower oil
Vegetable oil
Soybean oil
Edible oil
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Abstract The study of metabolic effects of lipophilic vegetable products: sunflower (I group, n=3), palm (II group, n=3) and linseed oil (III group, n=3) were carried out on calves at the age of 9 months (n=3) with a body weight of 215–220 kg. The introduction of sunflower and palm oil was expressed by the increase in high density lipoproteins H S -HDL and OHs. According to H S -HDL/H S -LDL accumulation ratio, the test fats were arranged in the groups as follows: II (1.82)>III (1.78)>I (1.74)>control (0.77) conv. units. The effect of vegetable fats on the blood serum of experimental animals according to OHs/Hs-HDL index was as follows: III (0.34)<I (0.36)<I (0.38)<control (0.46). Thus, the introduction of oils reduces LDL and the atherogenic index in blood serum with a significant increase in HDL. This can serve the basis for the use of vegetable oils as promising natural hepatoprotectors in feeding animals, and at the stage of growing it will help to monitor the level of lipids in the body of calves and to calculate them in diet formulation.
Sunflower oil
Vegetable oil
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Sunflower oil
Pour point
Vegetable oil
Viscosity index
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Edible blend oil market is confused at present. It has some problems such as confusing concepts, randomly named, shoddy and especially the fuzzy standard of compositions and ratios in blend oil. The national standard fails to come on time after eight years. The basic reason is the lack of qualitative and quantitative detection of vegetable oils in blend oil. Edible blend oil is mixed by different vegetable oils according to a certain proportion. Its nutrition is rich. Blend oil is eaten frequently in daily life. Different vegetable oil contains a certain components. The mixed vegetable oil can make full use of their nutrients and make the nutrients more balanced in blend oil. It is conducive to people's health. It is an effectively way to monitor blend oil market by the accurate determination of single vegetable oil content in blend oil. The types of blend oil are known, so we only need for accurate determination of its content. Three dimensional fluorescence spectra are used for the contents in blend oil. A new method of data processing is proposed with calculation of characteristics peak value integration in chosen characteristic area based on Quasi-Monte Carlo method, combined with Neural network method to solve nonlinear equations to obtain single vegetable oil content in blend oil. Peanut oil, soybean oil and sunflower oil are used as research object to reconcile into edible blend oil, with single oil regarded whole, not considered each oil's components. Recovery rates of 10 configurations of edible harmonic oil is measured to verify the validity of the method of characteristics peak value integration. An effective method is provided to detect components content of complex mixture in high sensitivity. Accuracy of recovery rats is increased, compared the common method of solution of linear equations used to detect components content of mixture. It can be used in the testing of kinds and content of edible vegetable oil in blend oil for the food quality detection, and provide an effective reference for the creation of national standards.
Sunflower oil
Vegetable oil
Soybean oil
Edible oil
Peanut oil
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GLC analysis was conducted to indicate the formation of trans-C18 fatty acids of sunflower, canola and palm oils during deep-fat frying. Blends of sunflower oil and palm oil or canola oil were obtained by mixing sunflower oil with palm or canola oils at the volume ratios of 60:40, 40:60 and 20:80 (v/v), which were then heated at 180 °C ± 5 °C for 5, 10, 15 and 20 h in atmospheric oxygen. GLC results demonstrate that the formation of trans-C18 fatty acids was generally dependent upon the frying time and oil mixing ratios. Furthermore, mixing sunflower oil with oils rich in monounsaturated fatty acids (palm or canola oils) lowered the formation of trans-C18 fatty acids during deep-fat frying.
Sunflower oil
Deep frying
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GLC analysis was conducted to indicate the formation of trans- C18 fatty acids of sunflower, canola and palm oils during frying. Blends of sunflower oil and palm oil or canola oil were obtained by mixing sunflower oil with palm or canola oils at the volume ratios of 60: 40, 40: 60 and 20: 80 (v/v), then heated at 180?C ± 5?C for 5, 10, 15 and 20 h in the atmospheric oxygen. GLC results demonstrate that the formation of trans C18-fatty acids was generally dependent upon the frying time and oil mixing ratios. Furthermore, mixing sunflower oil with oils rich in monounsaturated fatty acids (palm or canola oils) lowered the formation of trans-C18 fatty acids during frying.
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Viscosity index is one of the most important parameter for the lubricating oils performance. The effect of additives on the viscosity index for mineral lubricating oils SN500 and SN150 have been studied by adding castor oil, olive oil, corn oil, sunflower oil in addition to Glue Adhesive and poly isotridecanol ethoxylated used by North Oil Refineries Company for comparison the results. The viscosity has been measured at 40°C and 100°C according to ASTM D445 and viscosity index calculated according to ASTM D2270. It has been found that corn oil has the best effect of the vegetable oils in improving the viscosity index of the mineral base oils. The influence of additives on the pour point was also evaluated, castor oil showed the best result of all vegetable oil in depressing the pour point of the Base oil.
Viscosity index
Sunflower oil
Pour point
Mineral oil
Vegetable oil
Coconut oil
Base (topology)
Corn oil
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Sunflower oil
Vegetable oil
Waste oil
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