Soap-making Manual: A Practical Handbook on the Raw Materials, Their Manipulation, Analysis and Control in the Modern Soap PlantVan Nostrand, 1922 - 243 σελίδες |
Αναζήτηση στο βιβλίο
Αποτελέσματα 1 - 5 από τα 34.
Σελίδα vii
... Moisture 130 Titer 130-132 Determination of Unsaponifiable Matter . .132-133 Test for Color of Soap ... 133-134 Testing of Alkalis Used in Soap Making .. .134-137 2. Soap Analysis 137-138 Moisture .138-139 Free Alkali or Acid . ..139 ...
... Moisture 130 Titer 130-132 Determination of Unsaponifiable Matter . .132-133 Test for Color of Soap ... 133-134 Testing of Alkalis Used in Soap Making .. .134-137 2. Soap Analysis 137-138 Moisture .138-139 Free Alkali or Acid . ..139 ...
Σελίδα viii
... Moisture and Volatile Matter . Insoluble Impurities Soluble Mineral Matter Free Fatty Acids 169 170-172 172-173 173 174 Titer Unsaponifiable Matter Iodine Number - Wijs Method . Saponification Number ( Koettstorfer Number ) . Melting ...
... Moisture and Volatile Matter . Insoluble Impurities Soluble Mineral Matter Free Fatty Acids 169 170-172 172-173 173 174 Titer Unsaponifiable Matter Iodine Number - Wijs Method . Saponification Number ( Koettstorfer Number ) . Melting ...
Σελίδα 5
... moisture produced by the condensation of the steam is vaporized by the hot air and carried on gradually to each succeeding plate where it again condenses and vaporizes . In this way the small quantity of water is carried through the ...
... moisture produced by the condensation of the steam is vaporized by the hot air and carried on gradually to each succeeding plate where it again condenses and vaporizes . In this way the small quantity of water is carried through the ...
Σελίδα 16
... first hydrolyzed or split up into glycerine and free fatty acids . This is followed by an oxidation of the products thus formed . Moisture , air , light , enzymes ( organized ferments 16 SOAP - MAKING MANUAL Rancidity of Oils and Fats.
... first hydrolyzed or split up into glycerine and free fatty acids . This is followed by an oxidation of the products thus formed . Moisture , air , light , enzymes ( organized ferments 16 SOAP - MAKING MANUAL Rancidity of Oils and Fats.
Σελίδα 17
... Moisture , air , light , enzymes ( organized ferments ) and bacteria are all given as causes of rancidity . It seems very probable that the initial splitting of the fats is caused by enzymes , which are present in the seeds and fruits ...
... Moisture , air , light , enzymes ( organized ferments ) and bacteria are all given as causes of rancidity . It seems very probable that the initial splitting of the fats is caused by enzymes , which are present in the seeds and fruits ...
Άλλες εκδόσεις - Προβολή όλων
Soap-Making Manual: A Practical Handbook on the Raw Materials, Their ... Edgar George Thomssen Περιορισμένη προεπισκόπηση - 2019 |
Soap-making Manual; a Practical Handbook on the Raw Materials, Their ... Edgar George Thomssen Δεν υπάρχει διαθέσιμη προεπισκόπηση - 2018 |
Συχνά εμφανιζόμενοι όροι και φράσεις
acetic added alcohol alkali allowed to settle amount bichromate bleaching boiled cake castile soap caustic potash caustic soda cent color committee containing cool corn oil crutcher cubic centimeters degs determination dissolved evaporated fat or oil fats and oils filter finished flask free fatty acid glycerine grain grams grease heat hydroxide impurities insoluble iodine laundry soap lime liquid mass melting point method mill mixed mixture moisture NaOH neutral obtained odor oil or fat oils and fats oleic acid olive oil olive oil foots oven palm oil percentage of free perfume phenolphthalein potash lye potassium pounds quantity rancidity red oil residue rosin Sal Soda salt sample saponification settled soap shaving soap manufacture soap powders soda ash Soda Lye Sodium Silicate soluble mineral matter solution spent lye steam stearic acid sulfuric acid tallow tank temperature thermometer titer titrate toilet soap tube Twitchell usually wash weight
Δημοφιλή αποσπάσματα
Σελίδα 226 - To find the velocity in feet per minute necessary to discharge a given volume of water in a given time, multiply the number of cubic feet of water by 144 and divide the product by the area of the pipe in inches.
Σελίδα 158 - ... developed locally by the alkali running into the mixture. When this point is reached the sides of the flask are washed down with carbon-dioxide-free water and the alkali subsequently added drop by drop, mixing after each drop until the desired tint is obtained.
Σελίδα 162 - Now add 50 cc. of 50 per cent. sulphuric acid (by volume) and immerse the vessel in boiling water for two hours and keep protected from dust and organic vapors, such as alcohol, till the titration is completed. Add from a weighing bottle a slight excess of the ferrous ammonium sulphate (C), making spot tests on a porcelain plate with the potassium ferricyanide (/.). Titrate back with the dilute bichromate. From the amount of bichromate reduced calculate the percentage of glycerol.
Σελίδα 158 - N/l acid (E) until the pinkish yellow or chosen end-point color just remains.* A further addition of the indicator at this point will cause an increase of the pink color; this must be neglected, and the first end-point taken.
Σελίδα 154 - The dish is then allowed to remain on a water bath or top of the oven until the excess water has evaporated and the residue is in such a condition that on returning to the oven at 160° C. it will not spit. The time taken up to this point cannot be given definitely, nor is it important. Usually two to three hours is required.
Σελίδα 159 - The result will include acetylisable impurities, if any be present. 2. Determine the total residue at 160° C. 3. Determine the acetin value of the residue at (2) in terms of glycerol. 4. Deduct the result found at (3) from the percentage obtained at (1) and report this corrected figure as glycerol. If volatile acetylisable impurities are present, these are included in this figure.
Σελίδα 220 - System The fundamental unit of the metric system is the Meter — the unit of length. From this the units of capacity (Liter) and of weight (Gram) were derived. All other units are the decimal subdivisions or multiples of these. These three units are simply related; eg. for all practical purposes one Cubic Decimeter equals one Liter and one Liter of water weighs one Kilogram.
Σελίδα 153 - ... or most of it, should be evaporated off at this temperature. When only a slight vapour is seen to come off, the dish is removed and allowed to cool. An addition of...
Σελίδα 156 - ... results may be incorrect. Into a stoppered weighing bottle containing a known weight of recently distilled aniline (from 10 to 20 cc.) measure about 2 cc. of the sample, stopper, mix, cool, and weigh. Wash the contents into about 200 cc. of cold water, and titrate the acidity as before. This yields the acidity due to the original preformed acetic acid, plus...
Σελίδα 157 - The object of cooling is to avoid any sudden rush of vapors from the flask on adding water, and to avoid breaking the flask. Time is saved by adding the water before the contents of the flask solidify, but the contents may be allowed to solidify and the test proceeded with the next day without detriment, bearing in mind that the anhydride in excess is much more effectively hydrolyzed in hot than in cold water.