| 000 -LEADER |
|---|
| fixed length control field |
026300000a22004690004500 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
633.7469 |
| Item number |
D582 |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
En |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
CR-TuBCO |
| Transcribing agency |
CR-TuBCO |
| Language of cataloging |
Es |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CR-TuBCO |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
62714 |
| Personal name |
Dimick, P.S. |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
90012 |
| Personal name |
Manning, D.M |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc |
Dic 1987 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Thermal and compositional properties of cocoa butter during static crystallization |
| 500 ## - GENERAL NOTE |
|---|
| General note |
++ 4 tab. 16 ref. Sum. (En) |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Studies were conducted using differential scanning calorimetry (DSC) and high performance liquid chromatography (HPLC) to determine the thermal properties and glyceride composition of cocoa butter crystals formed under static conditions. In additon to these studies, visual characterization of the crystallites was obtained with polarized light microscopy (PLM). Crystals were formed under controlled static or motionless conditions at formation temperatures of 26.0, 28.0, 30.0, 32.0 and 33.0 grade centigrade. Preparatory techniques were developed using laminated polyethylene with plastic hoops in order to grow the crystals for isolation and visual identification by PLM prior to DSC assay. Cocoa butter was also crystallized from liquid oil directly in the DSC pans prior to thermal assay. At each crystal formation temperature (26-33 grade centigrade), various crystallite types grew, each with varying triglyceride composition (PLiP, POO, PLiS, POP, SOO, SLiS, POS, SOS, SOA). As an example, the "feather" and "individual" crystals formed at 26.0 grade centigrade exhibited significant increases in SOS and significant decreases in POP compared to the original butter. It was determined that the original amount of SOS significantly increased in the cocoa butter crystallite as the incubation temperature increased from 26-32 grade centigrade. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
153864 |
| Topical term or geographic name as entry element |
MANTECA DE CACAO |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
141440 |
| Topical term or geographic name as entry element |
COMPOSICION QUIMICA |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
142749 |
| Topical term or geographic name as entry element |
CROMATOGRAFIA LIQUIDA ALTA PRESION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| 9 (RLIN) |
135831 |
| Topical term or geographic name as entry element |
ANALISIS QUIMICO |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
311335 |
| Geographic name |
COCOA BUTTER |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
310534 |
| Geographic name |
CHEMICAL COMPOSITION |
| 691 ## - LOCAL SUBJECT ADDED ENTRY--GEOGRAPHIC NAME (RLIN) |
|---|
| 9 (RLIN) |
321983 |
| Geographic name |
HIGH PRESSURE LIQUID CHROMATOGRAPHY |
| 692 ## - |
|---|
| -- |
BEURRE DE CACAO |
| 692 ## - |
|---|
| -- |
COMPOSITION CHIMIQUE |
| 692 ## - |
|---|
| -- |
CHROMATOGRAPHIE LIQUIDE HAUTE PRESS |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Journal of the American Oil Chemists' Society (EUA) |
| Place, publisher, and date of publication |
Dic 1987 |
| Relationship information |
v. 64(12) p. 1663-1669 |
| 911 ## - EQUIVALENCE OR CROSS-REFERENCE-CONFERENCE OR MEETING NAME [LOCAL, CANADA] |
|---|
| Meeting name or jurisdiction name as entry element |
XL1990004304 |
| 901 ## - LOCAL DATA ELEMENT A, LDA (RLIN) |
|---|
| a |
Q04 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
E |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
V |
| 904 ## - LOCAL DATA ELEMENT D, LDD (RLIN) |
|---|
| a |
BCO |
| 905 ## - LOCAL DATA ELEMENT E, LDE (RLIN) |
|---|
| a |
C |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
19900101 |
| 908 ## - PUT COMMAND PARAMETER (RLIN) |
|---|
| Put command parameter |
J |
| 909 ## - |
|---|
| -- |
AS |
| 912 ## - |
|---|
| -- |
En |
| 912 ## - |
|---|
| -- |
En |
| 914 ## - |
|---|
| -- |
CACAO |
| 914 ## - |
|---|
| -- |
EXTRA |
| 914 ## - |
|---|
| -- |
BCO1 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Analítica |
