The fishy flavor of butter

 
9781235938597: The fishy flavor of butter

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1922 Excerpt: ...Lactio Acid 0,5% 1.66 3. Salt 15$ 1,50 4. Catalyzer Cuf H20g: 3.19 5. Cat. FefHg02:3.34 6. Lactic Acid Salt:4.20 7. Lactio Acid+Cat Bu E 6.77 H202 8 Lactio Acid+Cat Fe: 6.64 9. Salt-fCat Cu+HgO:3.06 10. Salt+Cat Fe4.Eo0:3.00 11. Lactio Aoid+Salt+C,12.91 Cat Cu H0„ 2 2 12. Lactio Acid+Saltf 12.13 Cat Fe HO 2 2 1.3. Lecithin+Surose 14. Pasteurized 140 15. Pasteurized 180 zed Lecithin PisJ Past 145P 30 min 1.98 13.66 1.66 12.85 11.80 1.95 1.66 4.23 12.48 1.98 1.63: Fishy Cream Organism 4.39 It is thus seen that it makes a very appreciable difference in the trimethylamine yield whether the lecithin is hydrolyzed beforehand or not. Take for instance the case, sample No. 7, where lactic acid and the catalyzer were present, in the unhydrolyzed lecithin sample there was only a yield of 6»77 (CHgN, while in the hydrolyzed lecithin sample the yield was 15.60$, almost 2 1/2 times as much. Even under the best conditions, salt, Catalyzer acid and, (sample No. 11) did not give as good yields as the t hydrolyzed sample. It is interesting, too, to notice that the presence of salt in the cases, e.g. samples 6,11,12 where acid or acid and a catalyzer were present made a very noticeable difference in the (CH3)3 N yield of the unhydrolyzed lecithin series, while it did not seem to affect the hydrolyzed lecithin set. The presence of catalyzers, e.g. samples 7 and 8, where choline was available gave the best decomposition in the presence of acid. From these results it may then be taken that the yield of (CH3)3N depends on (1) the rate at which choline becomes available for oxidation and this rate is again favored by the presence of acid and salt. (2) On the kind of oxidation, the presence of a catalyzer in the presence of an acid giving the best oxidation as determine...

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