Pub Date : 1999-04-01DOI: 10.1002/(SICI)1521-4133(199904)101:4<146::AID-LIPI146>3.0.CO;2-3
G. Vlahov, C. Schiavone, N. Simone
Triacylglycerols of mesocarp and seed oils extracted from olive fruits of different cultivars were characterized. The analysis of the profiles of the triglyceride isomers which were determined by HPLC, evidenced that ECN 48 (OOO-OOP) and ECN 46 (OLO) triglycerides were the major components of mesocarp and seed oils, whereas triglycerides acylated with the linoleoyl chain appeared to be more abundant in seed oil, i.e. LLL (ECN 42), OLL-PLL (ECN 44), and POL-OLO (ECN 46). Mesocarp and seed oils, likewise the cultivars differed significantly (P<0.05) with regard to all the triglyceride components. 13 C NMR spectroscopy based on carbonyl carbon resonances of triglyceride acyl chains was applied to carry out the regiospecific analysis of triacylglycerols. Acyl chain composition, chain distribution among 1(3)- and 2-glycerol positions, and chain 2-positional specificity, were determined. The results confirmed that two different pools of fatty acids esterified at 1(3)- and 2-positions in triacylglycerols of mesocarp and seed oils exist, the saturated chains being by almost 100% at 1(3)-positions. 2-positional specificity evidenced that the oleoyl chain moved away from a pure random model less than the linoleoyl chain. 2-Distribution and 2-specificity data of oleoyl and linoleoyl chains along with linoleoyl 1(3)-distribution values, appeared to discriminate significantly (P<0.05) mesocarp and seed oils, but no cultivar discrimination was achieved. The effect of fatty acid concentration on their distribution between triacylglycerol positions and the low variability of 2-positonal specificity values of unsaturated chains over a wide range of vegetable oils were highlighted.
{"title":"Triacylglycerols of the olive fruit (Olea europaea L.) : characterization of mesocarp and seed triacylglycerols in different cultivars by liquid chromatography and 13C NMR spectroscopy","authors":"G. Vlahov, C. Schiavone, N. Simone","doi":"10.1002/(SICI)1521-4133(199904)101:4<146::AID-LIPI146>3.0.CO;2-3","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199904)101:4<146::AID-LIPI146>3.0.CO;2-3","url":null,"abstract":"Triacylglycerols of mesocarp and seed oils extracted from olive fruits of different cultivars were characterized. The analysis of the profiles of the triglyceride isomers which were determined by HPLC, evidenced that ECN 48 (OOO-OOP) and ECN 46 (OLO) triglycerides were the major components of mesocarp and seed oils, whereas triglycerides acylated with the linoleoyl chain appeared to be more abundant in seed oil, i.e. LLL (ECN 42), OLL-PLL (ECN 44), and POL-OLO (ECN 46). Mesocarp and seed oils, likewise the cultivars differed significantly (P<0.05) with regard to all the triglyceride components. 13 C NMR spectroscopy based on carbonyl carbon resonances of triglyceride acyl chains was applied to carry out the regiospecific analysis of triacylglycerols. Acyl chain composition, chain distribution among 1(3)- and 2-glycerol positions, and chain 2-positional specificity, were determined. The results confirmed that two different pools of fatty acids esterified at 1(3)- and 2-positions in triacylglycerols of mesocarp and seed oils exist, the saturated chains being by almost 100% at 1(3)-positions. 2-positional specificity evidenced that the oleoyl chain moved away from a pure random model less than the linoleoyl chain. 2-Distribution and 2-specificity data of oleoyl and linoleoyl chains along with linoleoyl 1(3)-distribution values, appeared to discriminate significantly (P<0.05) mesocarp and seed oils, but no cultivar discrimination was achieved. The effect of fatty acid concentration on their distribution between triacylglycerol positions and the low variability of 2-positonal specificity values of unsaturated chains over a wide range of vegetable oils were highlighted.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"94 1","pages":"146-150"},"PeriodicalIF":0.0,"publicationDate":"1999-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83411540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-04-01DOI: 10.1002/(SICI)1521-4133(199904)101:4<132::AID-LIPI132>3.0.CO;2-N
A. Dijkstra
In edible oil refining, the various processes in current use lead to different by-products and/or waste products and they may also cause some form of pollution. The processes are reviewed in this paper and current or possible means of disposal of these by-products/waste products are discussed to highlight the areas requiring most attention. These areas turn out to be gum disposal when the degumming operation is carried out at a stand-alone refinery, and soapstock effluent resulting from the alkali refining process. Other waste products and pollution sources are found to be unimportant or manageable. Accordingly, a major step forward in pollution abatement in seed oil refining can be achieved by making two changes. The first one entails carrying out the degumming operation at the oil mill rather than at the refinery. This should be done in such a way that the degummed oil is amenable to physical refining. The acid refining process is recommended for this degumming step and consequently, acid refined oil with appropriate quality guarantees will then become the article of trade. The second one involves a switch from alkali refining crude or water-degummed oil to the physical refining of acid refined oil. For this latter step, a counter-current process is recommended because of its low stripping steam requirement. Dry condensation of the distillate will further alleviate pollution problems associated with deodorization and physical refining. Finally, some processes, that may contribute to pollution control but that still require development, are mentioned.
{"title":"Integrated pollution control in seed oil refining","authors":"A. Dijkstra","doi":"10.1002/(SICI)1521-4133(199904)101:4<132::AID-LIPI132>3.0.CO;2-N","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199904)101:4<132::AID-LIPI132>3.0.CO;2-N","url":null,"abstract":"In edible oil refining, the various processes in current use lead to different by-products and/or waste products and they may also cause some form of pollution. The processes are reviewed in this paper and current or possible means of disposal of these by-products/waste products are discussed to highlight the areas requiring most attention. These areas turn out to be gum disposal when the degumming operation is carried out at a stand-alone refinery, and soapstock effluent resulting from the alkali refining process. Other waste products and pollution sources are found to be unimportant or manageable. Accordingly, a major step forward in pollution abatement in seed oil refining can be achieved by making two changes. The first one entails carrying out the degumming operation at the oil mill rather than at the refinery. This should be done in such a way that the degummed oil is amenable to physical refining. The acid refining process is recommended for this degumming step and consequently, acid refined oil with appropriate quality guarantees will then become the article of trade. The second one involves a switch from alkali refining crude or water-degummed oil to the physical refining of acid refined oil. For this latter step, a counter-current process is recommended because of its low stripping steam requirement. Dry condensation of the distillate will further alleviate pollution problems associated with deodorization and physical refining. Finally, some processes, that may contribute to pollution control but that still require development, are mentioned.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"27 1","pages":"132-137"},"PeriodicalIF":0.0,"publicationDate":"1999-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82168176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.1002/(SICI)1521-4133(199903)101:3<109::AID-LIPI109>3.0.CO;2-9
K. Picuric-Jovanovic, Z. Vrbaski, M. Milovanović
This study demonstrates the usefulness of an aqueous-enzymatic process for preparing plum kernel oil. The plum kernel oil was obtained by the aqueous-enzymatic method and by extraction with an organic solvent according to the common method, respectively. Oxidative stability of these oils was determined at moderate temperature by the Schaal Oven test, at elevated temperature by the Rancimat method and with exposure to artificial daylight. Oil prepared with the aqueous-enzymatic method showed a major oxidative stability at moderate temperature, below 60°C, in comparison with oils extracted with the common method. At the elevated temperature and under the conditions of photooxidation the oil extracted with the aqueous-enzymatic method exhibited a lower oxidative stability than the corresponding oil extracted by the common method. Einflus der wasrig-enzymatischen Methode auf die oxidative Stabilitat des Pflaumenkernols. Die Untersuchungen zeigen die Moglichkeit der Anwendung eines wasrig-enzymatischen Prozesses zur Gewinnung von Pflaumenkernol. Das Pflaumenkernol wurde durch die wasrig-enzymatische Methode und durch Extraktion mit dem organischen Losungsmittel nach der ublichen Methode erhalten. Oxidative Stabilitat von diesen Olen wurde bei niedriger Temperatur durch den Schaal-Oven-Test, bei erhohter Temperatur nach der Ranzimat-Methode im Kunstlicht bestimmt. Die wasrig-enzymatische Olgewinnung zeigte eine bessere oxidative Stabilitat bei einer Temperatur unter 60°C im Vergleich zu dem Ol, das nach der ublichen Methode extrahiert wurde. Bei der erhohten Temperatur und unter den Bedingungen der Photooxidation zeigte das wasrig-enzymatisch extrahierte Ol eine niedrigere oxidative Stabilitat im Vergleich zu dem mit organischem Losungsmittel extrahierten Ol.
{"title":"Influence of the aqueous‐enzymatic method on the oxidative stability of plum kernel oil","authors":"K. Picuric-Jovanovic, Z. Vrbaski, M. Milovanović","doi":"10.1002/(SICI)1521-4133(199903)101:3<109::AID-LIPI109>3.0.CO;2-9","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<109::AID-LIPI109>3.0.CO;2-9","url":null,"abstract":"This study demonstrates the usefulness of an aqueous-enzymatic process for preparing plum kernel oil. The plum kernel oil was obtained by the aqueous-enzymatic method and by extraction with an organic solvent according to the common method, respectively. Oxidative stability of these oils was determined at moderate temperature by the Schaal Oven test, at elevated temperature by the Rancimat method and with exposure to artificial daylight. Oil prepared with the aqueous-enzymatic method showed a major oxidative stability at moderate temperature, below 60°C, in comparison with oils extracted with the common method. At the elevated temperature and under the conditions of photooxidation the oil extracted with the aqueous-enzymatic method exhibited a lower oxidative stability than the corresponding oil extracted by the common method. \u0000 \u0000 \u0000 \u0000Einflus der wasrig-enzymatischen Methode auf die oxidative Stabilitat des Pflaumenkernols. \u0000 \u0000 \u0000 \u0000Die Untersuchungen zeigen die Moglichkeit der Anwendung eines wasrig-enzymatischen Prozesses zur Gewinnung von Pflaumenkernol. Das Pflaumenkernol wurde durch die wasrig-enzymatische Methode und durch Extraktion mit dem organischen Losungsmittel nach der ublichen Methode erhalten. Oxidative Stabilitat von diesen Olen wurde bei niedriger Temperatur durch den Schaal-Oven-Test, bei erhohter Temperatur nach der Ranzimat-Methode im Kunstlicht bestimmt. Die wasrig-enzymatische Olgewinnung zeigte eine bessere oxidative Stabilitat bei einer Temperatur unter 60°C im Vergleich zu dem Ol, das nach der ublichen Methode extrahiert wurde. Bei der erhohten Temperatur und unter den Bedingungen der Photooxidation zeigte das wasrig-enzymatisch extrahierte Ol eine niedrigere oxidative Stabilitat im Vergleich zu dem mit organischem Losungsmittel extrahierten Ol.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"18 1","pages":"109-112"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85289273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.1002/(SICI)1521-4133(199903)101:3<112::AID-LIPI112>3.0.CO;2-X
R. Spilker, H. Waldhoff, M. Schmitt
{"title":"Gaschromatographische Bestimmung von freiem Fettalkohol in Alkylpolyglucosiden ‐ Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen: Analyse von grenzflächenaktiven Stoffen XXXV","authors":"R. Spilker, H. Waldhoff, M. Schmitt","doi":"10.1002/(SICI)1521-4133(199903)101:3<112::AID-LIPI112>3.0.CO;2-X","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<112::AID-LIPI112>3.0.CO;2-X","url":null,"abstract":"","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"39 1","pages":"112-115"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88318135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.1002/(SICI)1521-4133(199903)101:3<115::AID-LIPI115>3.0.CO;2-L
W. Zschau
{"title":"Die Bleichung von Speisefetten und Ölen VI. Die Praxis der Bleichung. Aus dem Arbeitskreis „Technologien der industriellen Gewinnung und Verarbeitung von Speisefetten”︁","authors":"W. Zschau","doi":"10.1002/(SICI)1521-4133(199903)101:3<115::AID-LIPI115>3.0.CO;2-L","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<115::AID-LIPI115>3.0.CO;2-L","url":null,"abstract":"","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"76 1","pages":"115-116"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86586410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.1002/(SICI)1521-4133(199903)101:3<90::AID-LIPI90>3.0.CO;2-Q
S. Dänicke, H. Jeroch, W. Böttcher, M. Bedford, O. Simon
A complete two by two by four factorial design was used to examine the main effects of dietary fat type (10% soy oil or 10% beef tallow), xylanase supplementation (with or without Avizyme 1300 at 1 g/kg diet), and pentosan level (calculated values: 7.7 g/kg, 11.0 g/kg, 14.3 g/kg, and 17.6 g/kg soluble pentosans, respectively, by varying wheat/rye proportions) as well as their interactions on intestinal chyme conditions, fat and fatty acid digestibility, fatty acid profile, and vitamin E content of livers in broilers. Jejunal and ileal supernatant viscosity increased in an exponential manner as dietary pentosan concentration was increased. This increase was most pronounced in enzyme unsupplemented, tallow-fed birds but was also found in enzyme-treated groups albeit at a much lower level. Lipase activity in jejunal samples was significantly enhanced in broilers fed tallow-containing and unsupplemented rye-based diet (17.6 g/kg soluble pentosans). Digestibility of fat at the terminal ileum was significantly decreased as dietary pentosan concentration was increased and significantly improved by xylanase addition, this effect being most apparent in tallow-fed birds. In addition, enzyme effects became greater at higher pentosan concentrations. Generally, fatty acid digestibilities responded in a similar manner. Saturated fatty acids (palmitic and stearic acid) responded mostly to dietary treatments compared with unsaturated fatty acids (oleic, linoleic, and linolenic acid), and fatty acids derived from tallow were more affected than those from soy oil. Xylanase supplementation shifted absorption of both into the more proximal regions. Vitamin E content of livers was significantly improved by xylanase addition but not influenced by the other dietary treatments. The fatty acid profile of liver lipids was markedly affected by dietary fat type but the effects of pentosan concentration and of xylanase supplementation were not always consistent. Der Einflus von Futterfettart, Pentosan- und Xylanasegehalt auf die Verdaulichkeit von Fettsauren, Leberlipiden und Vitamin E in Broilern. Es kam eine vollstandige 2 × 2 × 4-faktorielle Versuchsanlage zur Anwendung, um die Haupteffekte von Futterfett (10 % Sojaol bzw. 10 % Rindertalg), Xylanasezulage (ohne bzw. mit 1 g Avizyme 1300 je kg Futter) und Pentosanniveau (kalkulierte Werte: 7,7 g/kg, 11,0 g/kg, 14,3 g/kg bzw. 17,6 g/kg losliche Pentosane, durch Verschnitt von Weizen mit Roggen bei variierenden Anteilen) sowie deren Wechselwirkungen auf das intestinale Milieu, die Fett- und Fettsaurenverdaulichkeit sowie das Fettsaurenmuster und den Vitamin E-Gehalt der Leber beim Broiler zu untersuchen. Die jejunale und ileale Viskositat stieg mit zunehmender Pentosankonzentration exponentiell an. Dieser Anstieg war am deutlichsten ausgepragt bei den Broilern, die mit unsupplementierten und Talg-enthaltenden Mischungen gefuttert wurden, war aber auch bei den supplementierten Varianten festzustellen, wenngleich
采用完整的二乘二乘四因子设计来检验饲粮脂肪类型(10%豆油或10%牛油)、木聚糖酶补充(1 g/kg饲粮中添加或不添加Avizyme 1300)和戊聚糖水平(计算值:(分别为7.7 g/kg、11.0 g/kg、14.3 g/kg和17.6 g/kg)，以及它们对肉仔鸡肠道食糜条件、脂肪和脂肪酸消化率、脂肪酸谱和肝脏维生素E含量的相互作用。空肠和回肠上清粘度随饲粮戊聚糖浓度的增加呈指数型增加。这种增加在未添加酶的、喂食脂肪的鸟类中最为明显，但在添加酶的组中也发现了这种增加，尽管水平要低得多。饲粮中添加脂肪和未添加黑麦(17.6 g/kg可溶性戊聚糖)显著提高了肉鸡空肠样品的脂肪酶活性。随着饲粮中戊聚糖浓度的增加，回肠末端脂肪消化率显著降低，而添加木聚糖酶显著提高了回肠末端脂肪消化率，这种影响在饲喂脂肪的鸟类中最为明显。此外，在较高的戊聚糖浓度下，酶的作用更大。一般来说，脂肪酸消化率也有类似的反应。与不饱和脂肪酸(油酸、亚油酸和亚麻酸)相比，饱和脂肪酸(棕榈酸和硬脂酸)对膳食处理的反应最大，而来自牛脂的脂肪酸比来自大豆油的脂肪酸受影响更大。补充木聚糖酶将两者的吸收转移到更近端的区域。添加木聚糖酶可显著提高肝脏维生素E含量，其他处理对肝脏维生素E含量无显著影响。饲料脂肪类型对肝脏脂质脂肪酸谱有显著影响，但戊聚糖浓度和木聚糖酶添加量的影响并不总是一致的。猪流感，戊二酮和木聚糖的研究，猪流感，脂肪和维生素E的研究。2 × 2 × 4-faktorielle versuchsanage zur Anwendung, um die Haupteffekte von Futterfett (10 % sojol bzw)。10%牛肉粉)，木聚糖(1);1 g Avizyme 1300 je kg Futter)和pentoanniveau (kalkulierte Werte): 7,7 g/kg, 11,0 g/kg, 14,3 g/kg bzw。17、6 g/kg的戊二酮，荷兰Verschnitt von Weizen和Roggen和verdaulichkeit, die Fettsaurenmuster和den Vitamin E-Gehalt der Leber bebem肉鸡zutersuchen。空肠病和肠病的研究进展。德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语德语在未添加罗格根和Talg-enthaltenden Variante (17.6 g/kg减脂戊糖)的肉鸡中，脂酶活性显著高于其他肉鸡。“Die Fettverdaulichkeit am terminalen Ileum”和“wurde durch Die Xylanasezulage deutlich verbessert”的意思是“Die Fettverdaulichkeit am terminalen Ileum”。中国紫杉醇的酶效分析。Die Fettsaurenverdaulichkeit reagierte generell in gleicher Weise。Die gesattigten Fettsauren (Palmitin-und Stearinsaure)与Die Behandlungen一样，Die ungesattigten Fettsauren (ol-， Linol- and Linolensaure)，两者之间的Die gesattigten Fettsauren starker也死于Sojaol。模子木聚糖的制备及其在模子近端下腔区的吸附。维生素E-Gehalt Der Lebern wurde显着duch die Xylanasezulage erht, duch die anderen Faktoren jedoch inht。Das fettsauren鼓起der Lebern wurde duch die Futterfettart gepragt。实验结果与实验结果一致。
{"title":"Effects of dietary fat type, pentosan level, and xylanases on digestibility of fatty acids, liver lipids, and vitamin E in broilers","authors":"S. Dänicke, H. Jeroch, W. Böttcher, M. Bedford, O. Simon","doi":"10.1002/(SICI)1521-4133(199903)101:3<90::AID-LIPI90>3.0.CO;2-Q","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<90::AID-LIPI90>3.0.CO;2-Q","url":null,"abstract":"A complete two by two by four factorial design was used to examine the main effects of dietary fat type (10% soy oil or 10% beef tallow), xylanase supplementation (with or without Avizyme 1300 at 1 g/kg diet), and pentosan level (calculated values: 7.7 g/kg, 11.0 g/kg, 14.3 g/kg, and 17.6 g/kg soluble pentosans, respectively, by varying wheat/rye proportions) as well as their interactions on intestinal chyme conditions, fat and fatty acid digestibility, fatty acid profile, and vitamin E content of livers in broilers. Jejunal and ileal supernatant viscosity increased in an exponential manner as dietary pentosan concentration was increased. This increase was most pronounced in enzyme unsupplemented, tallow-fed birds but was also found in enzyme-treated groups albeit at a much lower level. Lipase activity in jejunal samples was significantly enhanced in broilers fed tallow-containing and unsupplemented rye-based diet (17.6 g/kg soluble pentosans). Digestibility of fat at the terminal ileum was significantly decreased as dietary pentosan concentration was increased and significantly improved by xylanase addition, this effect being most apparent in tallow-fed birds. In addition, enzyme effects became greater at higher pentosan concentrations. Generally, fatty acid digestibilities responded in a similar manner. Saturated fatty acids (palmitic and stearic acid) responded mostly to dietary treatments compared with unsaturated fatty acids (oleic, linoleic, and linolenic acid), and fatty acids derived from tallow were more affected than those from soy oil. Xylanase supplementation shifted absorption of both into the more proximal regions. Vitamin E content of livers was significantly improved by xylanase addition but not influenced by the other dietary treatments. The fatty acid profile of liver lipids was markedly affected by dietary fat type but the effects of pentosan concentration and of xylanase supplementation were not always consistent. \u0000 \u0000 \u0000 \u0000Der Einflus von Futterfettart, Pentosan- und Xylanasegehalt auf die Verdaulichkeit von Fettsauren, Leberlipiden und Vitamin E in Broilern. \u0000 \u0000 \u0000 \u0000Es kam eine vollstandige 2 × 2 × 4-faktorielle Versuchsanlage zur Anwendung, um die Haupteffekte von Futterfett (10 % Sojaol bzw. 10 % Rindertalg), Xylanasezulage (ohne bzw. mit 1 g Avizyme 1300 je kg Futter) und Pentosanniveau (kalkulierte Werte: 7,7 g/kg, 11,0 g/kg, 14,3 g/kg bzw. 17,6 g/kg losliche Pentosane, durch Verschnitt von Weizen mit Roggen bei variierenden Anteilen) sowie deren Wechselwirkungen auf das intestinale Milieu, die Fett- und Fettsaurenverdaulichkeit sowie das Fettsaurenmuster und den Vitamin E-Gehalt der Leber beim Broiler zu untersuchen. Die jejunale und ileale Viskositat stieg mit zunehmender Pentosankonzentration exponentiell an. Dieser Anstieg war am deutlichsten ausgepragt bei den Broilern, die mit unsupplementierten und Talg-enthaltenden Mischungen gefuttert wurden, war aber auch bei den supplementierten Varianten festzustellen, wenngleich","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"44 1","pages":"90-100"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80711606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.1002/(SICI)1521-4133(199903)101:3<104::AID-LIPI104>3.0.CO;2-T
Yinong Xu, W. Eichenberger
Molecular species of phosphatidylglycerol (PG) from the brown alga Ectocarpus fasciculatus (Ectocarpales) were isolated and quantitated by reversed-phase HPLC for their dinitrobenzoyl diacylglycerol derivatives (DNB-DAG). The positional distribution of fatty acids was determined after treating DNB-DAG with lipase from Rhizopus arrhizus and separation of fatty acids, lyso compounds, and unreacted DNB-DAG by TLC. Of PG, 15 different molecular species have been characterized, prokaryotic species accounting for 38 and eukaryotic for 62 mol-%. Among the latter, 4 mol-% of a 18:1(11c)/18:1(11c) combination containing all the cellular 18:1(11c) was identified. Cells were fractionated and a thylakoid fraction was isolated, which contained prokaryotic but also eukaryotic PG molecular species, the possible origin of which is discussed. Phosphatidylglycerol aus der Braunalge Ectocarpus fasciculatus (Phaeophyceae). Analyse der molekularen Spezies in Form ihrer Dinitrobenzoyldiacylglycerol-Derivate. Die molekularen Spezies von Phosphatidylglycerol (PG) aus der Braunalge Ectocarpus fasciculatus (Ectocarpales) wurden in Form ihrer Dinitrobenzoyldiacylglycerol-Derivate (DNB-DAG) getrennt und mittels Umkehrphasen-HPLC quantifiziert. Die Positionsverteilung der Fettsauren am Glycerolteil wurde nach Spaltung der DNB-DAGs mit Lipase aus Rhizopus arrhizus und anschliesender Trennung von Fettsauren, Lysoverbindung und unverandertem DNB-DAG durch zweidimensionale Dunnschichtchromatografie bestimmt. Insgesamt wurden 15 molekulare Spezies identifiziert, die auf Grund der Positionsverteilung der Fettsauren 38 mol-% prokaryotische und 62 mol-% eukaryotische Struktur aufwiesen. Von letzteren wurden 4 mol-% einer 18:1(11c)/18:1(11c)-Kombination gefunden, welche die gesamte in der Zelle vorhandene 18:1(11c)-Saure enthielt. Durch Zellfraktionierung wurde eine Thylakoidfraktion isoliert, in der sowohl prokaryotische als auch eukaryotische molekulare PG-Spezies gefunden wurden. Deren mogliche Herkunft wird diskutiert.
采用反相高效液相色谱(HPLC)法对褐藻(Ectocarpus fasciculatus, Ectocarpales)中磷脂酰甘油(PG)的分子种类进行了分离和定量。用粗根霉脂肪酶处理DNB-DAG，用薄层色谱法分离脂肪酸、溶酶化合物和未反应的DNB-DAG，确定脂肪酸的位置分布。在PG中，已鉴定出15种不同的分子种，其中原核分子占38种，真核分子占62摩尔%。在后者中，鉴定出含有所有细胞18:1(11c)的18:1(11c)/18:1(11c)组合的4mol -%。对细胞进行分离，分离出类囊体，其中含有原核和真核PG分子种类，并讨论了其可能的来源。磷脂酰甘油的研究。二硝基苯甲酰二酰基甘油衍生物形式的分子分析。二硝基苯甲酰二酰基甘油衍生物(DNB-DAG)的测定及液相色谱定量分析。DNB-DAG与脂肪酶、根瘤菌和根瘤菌之间的关系;DNB-DAG与根瘤菌之间的关系;DNB-DAG与根瘤菌之间的关系;研究了15个分子的结构，鉴定了它们的结构和位置，鉴定了它们的结构和位置，鉴定了它们的结构和位置。Von letzteren wurden 4mol -% einer 18:1(11c)/18:1(11c)-组合gefunden, welche die gesamte in der Zelle vorhandene 18:1(11c)-安全thielt。Durch Zellfraktionierung wurde eine thylakidfraktion isoliert, in der so world原核生物和真核生物分子PG-Spezies gefunden wurden。Deren mogliche Herkunft wind diskutiert。
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Pub Date : 1999-03-01DOI: 10.1002/(SICI)1521-4133(199903)101:3<101::AID-LIPI101>3.0.CO;2-4
S. Claude
Competitiveness of biofuels lies in part in the value added by the main secondary product: glycerol. Research has been carried out to find new applications for glycerol in the fields of polymers, surfactants, and intermediates. These potential outlets are examined from a technical and an economical point of view. The economical one is the most important, eliminating applications that are technically worthwhile; corn gluten feed displacement for instance. The remaining potential outlets, like polyglycerols, could develop intensively in the near future. However, the markets concerned for most applications would be niches. Neue Verwendungsmoglichkeiten von Glycerol. Die Wettbewerbsfahigkeit von Biodiesel ist zum Teil durch den Wert seines wichtigsten Sekundarprodukts bedingt: durch Glycerol. Um neue Anwendungen fur Glycerol im Bereich der Polymere, der Tenside und Intermediate zu finden, sind einige Forschungsarbeiten durchgefuhrt worden. Diese potentiellen Verwendungsmoglichkeiten werden in technischer und in okonomischer Hinsicht untersucht. Der okonomische Ansatz ist der wichtigste, und zugleich wahlt er wertvolle technische Anwendungen aus, wie den Ersatz von Maiskleberfutter. Die restlichen potentiellen Verwendungsmoglichkeiten, wie Polyglycerole, konnten sich in naher Zukunft intensiv weiterentwickeln. Die beteiligten Markte fur die meisten Anwendungen waren jedoch Nischen.
生物燃料的竞争力部分在于其主要副产品甘油的附加值。甘油在聚合物、表面活性剂和中间体领域的新应用研究已经开展。从技术和经济的角度考察了这些潜在的出口。经济方面是最重要的，消除了技术上有价值的应用;比如玉米面筋饲料置换。剩余的潜在出口，如聚甘油，可能在不久的将来得到集中发展。然而，大多数应用程序所关注的市场将是利基市场。甘油的新特性。Die Wettbewerbsfahigkeit von Biodiesel(生物柴油)list zum Teil durch den Wert seines(生物柴油产品):durch Glycerol。研究了甘油在高分子材料、张力体和中间体中的应用，并对其进行了研究。Diese potential Verwendungsmoglichkeiten在technology and okonomischer hinsight unsucht。德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国德国聚甘油三酯，聚甘油三酯，聚甘油三酯，聚甘油三酯，聚甘油三酯，聚甘油三酯，聚甘油三酯，聚甘油三酯Die beteilingten Markte for Die meisten Anwendungen waren jedoch Nischen。
{"title":"Research of new outlets for glycerol ‐ recent developments in France","authors":"S. Claude","doi":"10.1002/(SICI)1521-4133(199903)101:3<101::AID-LIPI101>3.0.CO;2-4","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(199903)101:3<101::AID-LIPI101>3.0.CO;2-4","url":null,"abstract":"Competitiveness of biofuels lies in part in the value added by the main secondary product: glycerol. Research has been carried out to find new applications for glycerol in the fields of polymers, surfactants, and intermediates. These potential outlets are examined from a technical and an economical point of view. The economical one is the most important, eliminating applications that are technically worthwhile; corn gluten feed displacement for instance. The remaining potential outlets, like polyglycerols, could develop intensively in the near future. However, the markets concerned for most applications would be niches. \u0000 \u0000 \u0000 \u0000Neue Verwendungsmoglichkeiten von Glycerol. \u0000 \u0000 \u0000 \u0000Die Wettbewerbsfahigkeit von Biodiesel ist zum Teil durch den Wert seines wichtigsten Sekundarprodukts bedingt: durch Glycerol. Um neue Anwendungen fur Glycerol im Bereich der Polymere, der Tenside und Intermediate zu finden, sind einige Forschungsarbeiten durchgefuhrt worden. Diese potentiellen Verwendungsmoglichkeiten werden in technischer und in okonomischer Hinsicht untersucht. Der okonomische Ansatz ist der wichtigste, und zugleich wahlt er wertvolle technische Anwendungen aus, wie den Ersatz von Maiskleberfutter. Die restlichen potentiellen Verwendungsmoglichkeiten, wie Polyglycerole, konnten sich in naher Zukunft intensiv weiterentwickeln. Die beteiligten Markte fur die meisten Anwendungen waren jedoch Nischen.","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"98 1","pages":"101-104"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90524530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-02-01DOI: 10.1002/(SICI)1521-4133(19992)101:2<57::AID-LIPI57>3.0.CO;2-3
A. Abdalla
The antioxidative effect of unsaponifiable matter from olive oil deodorizer distillate on the stability of sunflower oil during frying and on the quality of potato chips were studied. Physical and chemical characteristics of sunflower oil samples with or without different concentrations of unsaponifiable matter were examined during frying at 180°C for ten consecutive days. The addition of 1% of unsaponifiable matter to sunflower oil showed the highest effect in retarding the oxidation deterioration of oil during frying of potato chips. This protective effect was attributed to high levels of squalene, Δ-avenasterol, and tocopherols. During ten frying days, the amount of squalene decreased to 79% and both tocopherols and Δ-avenasterol to 69% in frying sunflower oil. Oil absorbed by potato chips and the characteristics of the oil extracted from potato chips before and after three months of storage were determined. The amount of oil absorbed by potato chips ranged from 37.3 to 39.3% during frying. The unsaponifiable fractions remaining in the frying medium showed protective effects on the rate of oxidation of the oil extracted from potato chips. The uptake of unsaponifiable matter by chips was the highest during the first frying day. Chips with high amounts of squalene, tocopherols, and sterols showed highest antioxidative stability during storage for three months at ambient temperature. Potato chips fried in sunflower oil treated with 1% unsaponifiable matter showed a bright yellow colour, moderate crispness, high score flavour, and were well accepted by panelists. These data of sensory evaluation supported the results of chemical analyses of oil extracted from fresh and stored chips. Der antioxidierende Einflus von Desodoratdestillat aus Olivenol auf Bratol und die Qualitat von Kartoffelchips Es wird beschrieben, welchen antioxidierenden Einflus der unverseifbare Bestandteil des Desodoratdestillats von Olivenol auf die Stabilitat von Sonnenblumenol wahrend des Bratprozesses hat und welchen Einflus er auf die Qualitat von Kartoffelchips hat. Um physikalische und chemische Eigenschaften von Sonnenblumenol ohne und mit unterschiedlichen Konzentrationen an unverseifbarem Bestandteil zu untersuchen, wurden Proben an zehn aufeinanderfolgenden Tagen des Bratprozesses bei 180°C genommen. Zufugung von 1% unverseifbaren Bestandteils zum Ol verlangsamte den oxidativen Abbau des Sonnenblumenols wahrend des Bratprozesses von Kartoffelchips am starksten. Dieser schutzende Einflus wurde dem hohen Gehalt an Squalen, D-Avenasterol und Tocopherolen zugeschrieben. Im Laufe von zehn Tagen des Bratprozesses sank der Gehalt an Squalen um 79% und der Gehalt an D-Avenasterol und Tocopherolen um 69%. Es wurden die durch Kartoffelchips absorbierte Olmenge sowie die Eigenschaften des extrahierten Ols aus Kartoffelchips vor und nach dreimonatiger Lagerung bestimmt. Die durch Kartoffelchips absorbierte Olmenge variierte zwischen 37,3% und 39,3%. Der unverseifbare
研究了橄榄油脱臭馏出物中不皂化物对葵花籽油煎炸稳定性和薯片质量的抗氧化作用。在180℃连续10天的油炸过程中，研究了不同浓度不皂化物和不同浓度不皂化物的葵花籽油样品的理化特性。在葵花籽油中加入1%的不皂化物，对延缓炸薯片过程中油脂的氧化变质效果最好。这种保护作用归因于高水平的角鲨烯、Δ-avenasterol和生育酚。经过10天的煎炸，葵花籽油中角鲨烯的含量降至79%，生育酚和Δ-avenasterol的含量降至69%。测定了薯片的吸油特性和薯片贮存3个月前后的浸出油特性。油炸过程中，薯片的吸油量在37.3% ~ 39.3%之间。油炸介质中未皂化的部分对炸薯片中提取的油的氧化速率有保护作用。薯片对不皂化物质的吸收在第一天炸时最高。含有大量角鲨烯、生育酚和甾醇的薯片在常温下储存3个月后显示出最高的抗氧化稳定性。用1%不皂化物处理过的葵花籽油煎炸的薯片呈现出明黄色、中等脆度、高分风味，受到与会专家的好评。这些感官评价数据支持了新鲜和储存薯片提取油的化学分析结果。抗氧化性Einflus von Desodoratdestillat oliveol and die Qualitat von Kartoffelchips .抗氧化性Einflus von Desodoratdestillat oliveol and die Desodoratdestillat oliveol and die stabilititonsonnenblumenol and the bratproesses and welchen Einflus and die Qualitat von Kartoffelchips。在180°C基因组中，物理和化学特征schaften von Sonnenblumenol ohne和mit unschiedlichen Konzentrationen和universseifhem Bestandteil zu untersuchen, wurden Proben和zehn aufeinderfolgenden Tagen des bratprodses。Zufugung von 1% verseifbaren Bestandteils zum Ol verlangsamte den氧化Abbau des Sonnenblumenols和Bratprozesses von Kartoffelchips是starksten。[2]猪流感与猪角鲨，D-Avenasterol与生育酚。在Laufe von zehn, Tagen des bratproesses中，Gehalt和Squalen的比例为79%，D-Avenasterol和生育酚的比例为69%。本文对Kartoffelchips的吸收特性进行了分析，并对Kartoffelchips的吸收特性进行了分析，对Kartoffelchips的吸收特性进行了分析。硅片吸光率为37,3%和39,3%。Der universseifbare Teil, Der Bratol zurkblieb, zeigte eine schutzende Wirkung in bezug aufdas Der Oxidation von extrahiert aus Kartoffelchips。研究人员对基因基因组的研究进展进行了分析，并提出了一种新的研究方法。芯片中含有抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化、抗氧化。Kartoffelchips, gebacken in sonnenenblumenol and 1% unverseifbarem Bestandteil, hatenine helgelbe Farbe, wogenenhm knusprig and erzielten, Werte in bezug auf Geschmack和Akzeptanz Beurteilungsgruppe。Diese Daten der sensorischen wertestimingingunterstutzen die Ergebnisse der chemischenanalysen des Ols, extrahierist of frischen and gelagerten Chips。
{"title":"Antioxidative effect of olive oil deodorizer distillate on frying oil and quality of potato chips","authors":"A. Abdalla","doi":"10.1002/(SICI)1521-4133(19992)101:2<57::AID-LIPI57>3.0.CO;2-3","DOIUrl":"https://doi.org/10.1002/(SICI)1521-4133(19992)101:2<57::AID-LIPI57>3.0.CO;2-3","url":null,"abstract":"The antioxidative effect of unsaponifiable matter from olive oil deodorizer distillate on the stability of sunflower oil during frying and on the quality of potato chips were studied. Physical and chemical characteristics of sunflower oil samples with or without different concentrations of unsaponifiable matter were examined during frying at 180°C for ten consecutive days. The addition of 1% of unsaponifiable matter to sunflower oil showed the highest effect in retarding the oxidation deterioration of oil during frying of potato chips. This protective effect was attributed to high levels of squalene, Δ-avenasterol, and tocopherols. During ten frying days, the amount of squalene decreased to 79% and both tocopherols and Δ-avenasterol to 69% in frying sunflower oil. Oil absorbed by potato chips and the characteristics of the oil extracted from potato chips before and after three months of storage were determined. The amount of oil absorbed by potato chips ranged from 37.3 to 39.3% during frying. The unsaponifiable fractions remaining in the frying medium showed protective effects on the rate of oxidation of the oil extracted from potato chips. The uptake of unsaponifiable matter by chips was the highest during the first frying day. Chips with high amounts of squalene, tocopherols, and sterols showed highest antioxidative stability during storage for three months at ambient temperature. Potato chips fried in sunflower oil treated with 1% unsaponifiable matter showed a bright yellow colour, moderate crispness, high score flavour, and were well accepted by panelists. These data of sensory evaluation supported the results of chemical analyses of oil extracted from fresh and stored chips. \u0000 \u0000 \u0000 \u0000Der antioxidierende Einflus von Desodoratdestillat aus Olivenol auf Bratol und die Qualitat von Kartoffelchips \u0000 \u0000 \u0000 \u0000Es wird beschrieben, welchen antioxidierenden Einflus der unverseifbare Bestandteil des Desodoratdestillats von Olivenol auf die Stabilitat von Sonnenblumenol wahrend des Bratprozesses hat und welchen Einflus er auf die Qualitat von Kartoffelchips hat. Um physikalische und chemische Eigenschaften von Sonnenblumenol ohne und mit unterschiedlichen Konzentrationen an unverseifbarem Bestandteil zu untersuchen, wurden Proben an zehn aufeinanderfolgenden Tagen des Bratprozesses bei 180°C genommen. Zufugung von 1% unverseifbaren Bestandteils zum Ol verlangsamte den oxidativen Abbau des Sonnenblumenols wahrend des Bratprozesses von Kartoffelchips am starksten. Dieser schutzende Einflus wurde dem hohen Gehalt an Squalen, D-Avenasterol und Tocopherolen zugeschrieben. Im Laufe von zehn Tagen des Bratprozesses sank der Gehalt an Squalen um 79% und der Gehalt an D-Avenasterol und Tocopherolen um 69%. Es wurden die durch Kartoffelchips absorbierte Olmenge sowie die Eigenschaften des extrahierten Ols aus Kartoffelchips vor und nach dreimonatiger Lagerung bestimmt. Die durch Kartoffelchips absorbierte Olmenge variierte zwischen 37,3% und 39,3%. Der unverseifbare","PeriodicalId":12304,"journal":{"name":"Fett-lipid","volume":"22 1","pages":"57-63"},"PeriodicalIF":0.0,"publicationDate":"1999-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79004592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-02-01DOI: 10.1002/(SICI)1521-4133(19992)101:2<50::AID-LIPI50>3.0.CO;2-8
M. Jimoh, H. Garcĩa, G. Wozny, H. Bock, B. Gutsche
The transesterification of methyl myristate with isopropanol to methanol and isopropyl myristate is presented. This reactive system is suitable for reactive distillation and is used for the investigation carried out in this paper. A simulation model for the steady state and dynamic simulation of the reactive distillation processes was developed. For the validation of this model experiments were carried out. Based on dimensioning calculations, a 6 meter high reactive distillation column (0.1 m i.d.) with 22 bubble cap trays and a total liquid holdup of about 10 litres was constructed and built up. The stationary results obtained from the column show a good comparison between the simulated and the experimental concentration and temperature profiles. The experimentally determined dynamic time constants and sensitivities of the temperature profile of the column could be reproduced very well by the simulation tool developed. Untersuchung zur Methylmyristat-Synthese in einer Reaktivkolonne: Simulation und Experimente Die Umesterung von Methylmyristat mit Isopropanol zu Methanol und Isopropylmyristat wird vorgestellt. Es handelt sich dabei um eine Reaktion, die fur die Reaktivrektifikation geeignet ist und die bei den hier durchgefuhrten Untersuchungen eingesetzt wird. Ein Simulationsmodell zur stationaren und dynamischen Simulation der Reaktivrektifikation wurde entwickelt. Zur Validierung dieses Modells wurden Experimente durchgefuhrt. Auf der Grundlage der Dimensionierungsrechnungen wurde eine ca. 6 Meter hohe Reaktionskolonne mit 22 Glockenboden und einem flussigen Gesamtholdup von ca. 10 Litern konstruiert. Stationar stellten sich gute Ubereinstimmungen zwischen dem simulierten und dem experimentellen Temperatur- und Konzentrationsprofil ein. Auch dynamisch konnten die Zeitkonstanten und Sensitivitaten der Temperaturen in der Kolonne nach einem Sprung im Rucklauf in die Kolonne gut abgebildet werden.
介绍了肉豆蔻酸甲酯与异丙醇酯交换制甲醇和肉豆蔻酸异丙酯的反应。该反应体系适合于反应精馏，并用于本文所进行的研究。建立了反应精馏过程的稳态和动态模拟模型。为了验证该模型的有效性，进行了实验研究。根据尺寸计算，构建了一个6米高的反应精馏塔(0.1 m i.d)，有22个气泡帽塔盘，总液量约为10升。从柱上得到的平稳结果表明，模拟的浓度和温度曲线与实验的浓度和温度曲线有很好的比较。所开发的模拟工具可以很好地再现实验确定的柱温动态时间常数和灵敏度。甲基肉豆蔻酯的合成:模拟与实验研究。甲基肉豆蔻酯与异丙醇、甲醇和异丙酯的混合反应。他提出了一种新的方法，即在反应过程中进行反应，在反应过程中进行反应，在反应过程中进行反应，在反应过程中进行反应，在反应过程中进行反应。仿真模型与动态模型的研究与应用。[3][验证模型与实验研究]。Auf der Grundlage der dimensionierungsrechungen wurde eine约为6米，Reaktionskolonne约为22米，而einem flusingen Gesamtholdup约为10米。用模拟和实验的方法对不同温度和浓度的样品进行了观测。每一个动态的konterzeitkonstanen和敏化的温度在konterkolonne nach上被命名为在konterkolonne gut abgebildet werden。
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