Über die in Milch erfolgende Lipolyse

Lipolysis Occurring in Milk In the present work, lipolysis in milk is investigated using isotopic technique. Thereby, the hydrolysis in fresh milk and synthesis of glycerides, their mutual relationship and the factors affecting them are considered. Especially, the significance of enzymatic reactions of somatic cells isolated from milk is taken into account. A simultaneous hydrolysis and synthesis of glycerides was found to occur in fresh milk. In all cases, hydrolysis was predominant. The number of somatic cells in milk was found to be positively correlated with the extent of synthesis. No correlation could be established between hydrolysis and synthesis. On the basis of these observations, the significance of synthesis and hydrolysis of glycerides in milk technology is discussed.     

Über die physikalischen und chemischen Eigenschaften der Milchfettfraktionen

Physical and Chemical Characteristics of Milk Fat Fraction Milk fat is a mixture of many different triglycerides, and its crystallization characteristics offer good possibilities for fat fractionation. In principle, this can be done in several differnt ways. In our studies milk fat was mostly divided into two or more fractions through crystallization and separation as the temperature was gradually lowered. Fractionation was carried out without solvents or additives. The solidification and melting characteristics of the fractions obtained, as well as their fatty acid and triglyceride composition, differed considerably from each other and from the corresponding characteristics of the original milk fat. By combining different milk fat fractions, the melting characteristics of fat can be led in the desired direction, making it possible to created fat mixtures suitable for a variety of special applications. Is 1987 we have carried out soem experiments for the fractionation of milk fat using the supercritical carbon dioxide extraction. This extraction may offer new possibilities for additional uses of milk fat.     

Über die Kinetik der Fettkristallisation

Kinetics of Fat Crystallization The course of fat crystallization is similar to that of aggregation and flocculation of colloids. Rate formulae for aggregation and flocculation, previously derived empirically from experimental data, are applied to data on the crystallization of fats and for comparison on the separation of emulsions. The data are linearized. The rate constants are determined as functions of the solid fat index.     

Über die Kristallstruktur der Kakaobutter

Crystalline Structure of Cocoa Butter Six crystalline modifications of cocoa butter are known from the literature of which only the pre-beta and the beta forms are important for the technology of chocolate manufacture. The elucidation of the crystalline structure of these two modifications is difficult because single crystals of appreciable size can not be obtained from cocoa butter. It is shown that it is possible to analyse the structure with the help of X-ray diffraction studies of micro-crystals as well as by comparison with structures of known mono-acid triglycerides. The lattice parameters and the arrangement of molecules in pre-beta and beta forms are given.     

Über die polymerisation der kokschemischen inden-cumaron-fraktion

The influence of the catalysts BF₃O(C₂H₅)₂, FeCl₃ and J₂ on the polymerization of inden-cumaron-fractions was investigated. The dependence of the polymerization time on the resin yield was shown. Kinetic constants and reaction orders were determined.     

Über die chromatographische Auftrennung von Montanwachs und die Identifizierung der Einzelfraktionen mittels Gaschromatographie und Massenspektrometrie

Chromatographic Separation of Montana Wax and Identification of Individual Fractions by Gas Chromatography and Mass Spectrometry The wax portion separated from crude montana wax by usual procedures was fractionated by adsorption chromatography on silica gel. The individual fractions were subsequently analyzed by gas chromatography and various components of the fractions were identified by gas chromatography and mass spectrometry.     

Isotopentechnische Untersuchungen über die Synthese und Hydrolyse von Glyceriden in Milch und in den somatischen Zellen der Milch

Investigations on the Synthesis and Hydrolysis of Glycerides in Milk and Somatic Cells of Milk Using Isotopic Technique Using isotopic technique it was established that the synthesis and hydrolysis of glycerides occur simultaneously in fresh milk. The extent of synthesis is considerably increased by homogenizing the reaction mixture using an Ultra-Turrax equipment, although the hydrolysis remains the predominant reaction. No relationship was observed between the synthesis and hydrolysis. However, the extent of glyceride synthesis was directly related to the number of milk cells. Simultaneously, the glyceride synthesizing and hydrolyzing activities were exhibited by the milk cells, although the cells alone are not responsible for the synthesis. The synthesizing and hydrolyzing activities of the cells are mainly of intracellular nature. The hydrolytic activity is considerably stronger and its action is specific towards the short chain fatty acids.     

Über die Auswirkungen der Detergentien-Gesetzgebung in der Bundesrepublik

The Effect of Detergent Legislation in West Germany Since the detergent law has come into force, the amount of detergents flowing in the waters is reduced considerably because the new soft detergents are to a large extent decomposed biologically by the purification plants for the domestic and industrial sewage. Now the decomposition of the detergents in waters also takes place much more quickly. The detergent law has been the first but very important step towards the solution of problems. The ultimate solution, however, will follow only if the biological purification plants for the domestic as well as detergent containing industrial sewages are built up in increasing numbers.     

Über die Katalyse der Cooxidation von cis-Oct-4-en und n-Butyraldehyd

The Catalysis of the Co-Oxidation of cis-Oct-4-ene and n-Butyric Aldehyde The co-oxidation of cis-oct-4-ene and n-butyric aldehyde in the absence of catalysts, or in the presence of molybdenum and Co(acac)₃, resp., was studied in dependence on the aldehyde/olefin ratio, on the temperature and other reaction conditions. Under the same conditions, the noncatalyzed co-oxidation converted 50%, the MoO₂(acac)₂-catalyzed one 68%, and the Co(acac)₃-catalyzed one 40% of the reacted olefin into the epoxide. The cis/trans-epoxide ratio in the molybdenum-catalyzed co-oxidation was nearly 2 independent of the aldehyde/olefin ratio. In the non-catalyzed co-oxidation the cis/trans-epoxide ratio depends linearly on the aldehyde/olefin ratio (cis/trans E. = 0,58 + 0,90 n/n). From these dependences we can conclude that the homolytic mechanism of epoxide formation decreases and the polar mechanism (Priležaev-reaction) increases with increasing aldehyde/olefin ratio. Optimization of the epoxide yields according to a Box-Hunter experimental plan gave the following reaction conditions to yield 95% epoxide based on reacted olefin: 70°C, Δn_S/n = 0,49, n/n = 3,5 · 10⁻³, n/n = 0,53. The co-oxidation in the presence of other molybdenum catalysts of the chloro-nitrosyl-complex type and of the carbonyl-complex type as well as the co-oxidation with other aldehydes were studied, too.     

Über die Sulfonierung von Olefinen – Einfluß der Reaktionsbedingungen und der Olefinstruktur auf die Sulfonierungsprodukte

Sulfonation of Olefins – Influence of Reaction Conditions and Structure of Olefins on the Products of Sulfonation Sulfonation of n-α-olefins with SO₃, which is not bound as complex, and the products resulting from these reactions are reported. Based on the course of sulfonation and the composition of the product, a reaction mechanism has been derived. The composition of the products obtained by sulfonation of α-olefins can be varied within certain limits by adjusting the conditions of sulfonation and treatment of the reaction products. Sulfonations of unbranched non-terminal olefins, olefins having monoalkyl branching at the double bond and of technical oligo-olefins have been reported.     

Über die Kinetik der Autoxidation von Fetten

The Kinetics of the Autoxidation of Fats The kinetics of the inital stages of the autoxidation of fats has been studied by linearization of rate data. All data treated follow the same basic rate equation with a time function f(t) that was empirically derived by Berg for heterogeneous oxidation. Metals and glass (wall of reaction vessel) are catalysts. f(t) expresses the state of the catalyst. The hydroperoxides formed are surface active, they form micelles that can solubilize O₂. Thus the O₂ concentration in the substrate increases with the degree of oxidation and so does the rate of oxidation. Above the upper limit of solubilization the oxidation rate is constant. Added hydroperoxides also increase the oxidation rate in proportion to the amount added.     

Über die Nitril-Carboxamid-Umlagerung und die Heterocyclenbildung aus 2-Cyancyclohexenylharnstoff

The Nitrile Carboxamide Rearrangement and the Formation of Heterocycles via Cyano-cyclohexenyl-urea Anthranilic amide and cyanogen bromide form Cyano-phenyl-urea ( 7 ) via Nitrile Carboxamide Rearrangement. Cyclisation of cyano-cyclohexenyl-urea ( 4 ) yields 4-amino-2,3,5,6,7,8-hexahydroquinazolin-2-one ( 10 ). 4 and amines form N-cyano-cyclohexenyl-N'-alkyl-ureas ( 11a–e ) or 3-alkyl-4-amino-hexahydroquinazolin-2-ones ( 12a–g ). 4 and α-aminoacids yield octahydro-imidazolo-quinazolindiones ( 14a–b ). Oxo-cyclohexane-2-carboxamide ( 1 ) and amino benzimidazole form hexahydrobenzimidazo-quinazolinone 17 .     

Untersuchungen über Fett-Eiweiß-Komplexe in Cerealien II: Über die Zusammensetzung der Protein- und der Lipoidkomponente

Investigations on Fat-Protein Complexes in Cereals II: Composition of Protein- and Lipid-Components A proteolipid, which behaves like an uniform molecule during electrophoresis and TLC, was isolated from different kinds of cereals. An irreversible decomposition of the native proteolipid occurs during lipophilization. Thus, the component proteins and fats can be separated and investigated separately. The amino acid composition of the protein part of wheat-, rye- and oat-flour is similar to that of the corresponding ?Zwickel”?-proteins. Eight to nine peaks were observed in the electrophoretic and column chromatographic charts of the protein portions. The same 8 to 9 amino acids ending with N were found in all the protein fractions investigated. The fat portion of the proteolipid consists of 3 to 4 components, which are similar to lecithin, and the following fatty acids: linoleic, palmitic, oleic, linolenic and stearic.     

Über die Serumlipide von Gesunden und Krebskranken

The Serum Lipids of Healthy and Cancer Patients The lipids from the serums of cancer patients and controll persons were investigated by using the column and thin layer chromatographic method of Carroll and Stahl with suitable modifications. In a lipid spectrum upto 34 spots could be observed of which only 2 or 3 had the characteristics of phosphatides. The rest of the phosphatides remained in the column. Typically peculiar substances, characteristic of cancer could not be detected with certainty.     

Über die Copolymerisation von Vinylacetat und Crotonaldehyd

In the study of the copolymerization of vinyl acetate (M₁) and croton aldehyde (M₂), it has been found that with the increasing content of the latter in the initial mixture, the reaction rate and the molecular weight of the copolymer strongly decrease. According to the proposed mechanism, the copolymerization proceeds with the chain transmitted through the monomer. The constants of copolymerization were established to be r₁ = 2.5 ± 0.3 and r₂ = 0 ± 0.2 and the probabilitics for the formation of the various sequences were calculated. The optimum conditions have been defined for the preparation of a copolymer with desired properties, which would serve as a carrier of medicines with prolonged action.     

Über die Konstitution der Styrololigomeren aus der thermischen Polymerisation

Saturated and unsaturated oligomers are formed by a side reaction during the thermal polymerization of styrene. MAYO has suggested that these oligomers are closely associated with the initiation step. Recently the structures of the dimer fraction were published by BROWN . By independent synthesis of the dimers we could confirm his results. The main components of the dimer fraction are trans- and cis-1.2-diphenylcyclobutane in a ratio of 3:1 ; also smaller amounts of 1.3-diphenylbutene-(3) and I-phenyltetralin were found. The aim of this work was to clarify the structures of the trimers. The trimer fraction contains about 30% of 1.3.5-triphenylhexene-(5), the structure of which was confirmed by independent synthesis. Furthermore we were able to show, that about 65% of the trimer fraction consists of the 4 optical inactive isomers of 1-phenyl-4-[1′-phenyläthyl-(1′)]-1.2.3.4.-tetrahydronaphthalene. Their structures were confirmed by dehydrogenation to 1-phenyl-4-[1′-phenyläthyl-(1′)]-naphthalene, which was identical to an independently synthesized sample.     

Über den Einfluß der Schichtdicke und der Oberflächenrauhigkeit auf die Glanzzahl von Wachsfilmen

Influence of the Thickness of Film and the Roughness of Surface on the Degree of Gloss of Wax Films With the help of a developed isotopic method film thicknesses of wax layers on different floorings were measured. The surface roughness was found out by a special apparatus. It could be shown that the degree of gloss of a wax film with respect to the substrate is also a function of film thickness and surface roughness of the substrate and each of the applied films.