A LIQUID PHOSPHINE OXIDE: SOLVENT EXTRACTION OF PHENOL,ACETIC ACID AND ETHANOL

A liquid phosphine oxide has been developed with a phosphoryl concentration of 2.3M, twice the maximum that can be reached in TOPO solvents at 50^°C. Distribution coefficients are increased by 2^m where m relates to mols phosphoryl in the extracting complex. The value of m is 1.6 for phenol, 1.0 for acetic acid and 0.9 for ethanol. Kinetics are unchanged. Costs of extracting phenol with the new extractant and with isopropyl ether are compared. Extraction coefficient and separation factor for ethanol are compared with other potential extractants.     

Testing the self as a control system: Theoretical and methodological issues

This report describes an evolution of research methodology for adducing evidence regarding whether the self functions as a control system. While there has been a great number of studies in the literature on personality and social psychology aimed at demonstrating that behavior of many kinds can be affected by focusing attention upon the subject's self-concept, or by challenging or threatening it, little attention has been given to the question of why this would be so. A proposed explanation would be that the self functions as a control system. Testing this hypothesis has entailed development of a methodological approach in which control action occurs predictably rather than having a statistical probability. This has required defining a model and testing it by predictions rather than attempting to isolate underlying variables with multivariate techniques.     

BOOK REVIEWS

Advances in Food Emulsions and Foams. (E. Dickinson and G. Stainsby, eds.) Elsevier Applied Science. 1988. 397 pp. £52.
FOOD PRESERVATION BY MOISTURE CONTROL. (C. C. Seow, ed.) Elsevier Applied Science. 1988. ISBN 1-85166-261-8; (pp. xiv + 277.)
FOOD TEXTURE, INSTRUMENTAL AND SENSORY MEASUREMENT. (H. R. Moskowitz, ed.) Marcel Dekker, New York and Basel 1987. 335 pp.; $89.75.
PROCEEDINGS OF THE SECOND SYMPOSIUM ON FOOD RHEOLOGY. Association of Cereal Research, P. O. Box 23, Schützenburg 10, Detmold, D4930, Federal Republic of Germany. 191 pp.; 40 D.M.     

The role of iron(iii) and tartrate in the zincate immersion process for plating aluminium

The zincate immersion process is a commercial process used to treat aluminium prior to electroplating. Superior zinc coatings are obtained through modifications to the original process. One such modification involves the addition of ferric chloride, complexed with potassium sodium tartrate, to the plating baths. This paper describes a detailed investigation into the function of these additives. It was found that the addition of tartrate alone did not significantly affect the rate of zinc deposition, the deposit morphology or the position of the aluminium or zinc polarization curves. This suggests that the role of tartrate is solely as a complexing agent to maintain iron (iii) in solution. In contrast to this, the addition of iron(iii)/tartrate had a marked effect on the reaction. It was found that iron(iii) functioned primarily by reducing the size of the zinc crystals as they formed. This produces a thinner and more compact zinc immersion coating.     

PORE SIZE EFFECT IN THE FIREEZE DRYING PROCESS

SUMMARY— Experiment were conducted to determine the influence and/or effect of the structure of the dried material itself on transport rates. Drying rates were measured in the 0.2–3.0 mm Hg pressure range, the usual operating range of commercial freeze driers. Thermal conductivities of dried beef and heat and mass transfer were calculated from drying rate data and the structure of the freeze-dried material was studied by optical means. A simplified relationship between thermal conductivity and pore structure was derived. Results show drying rates were related to basic transport properties, thermal conductivity and pore structure.