Testing milk and its products; a manual for dairy students, creamery- and cheese factory operators, food chemists, and dairy farmers.

Mode of access: Internet.

The Eastern archipelago. A description of the scenery, animal and vegetable life, people, and physical wonders of the islands of the eastern seas.

Mode of access: Internet.

Before the Interstate commerce commission. In the matter of rates, facilities, and practices applied in the transportation, handling, and storage of grain and grain products carried from western points to Atlantic seaboard and other eastern destinations. Orders and testimony.

Mode of access: Internet.

Report of the Federal trade commission on milk and milk products, 1914-1918.

Mode of access: Internet.

Free trade with Cuba ... Letter and speech of Gen. James H. Wilson ... advocating the establishment of a commercial union, under which free trade should exist between Cuba and the United States in natural and manufactured products, subject to an agreed tariff as between them and other foreign nations ...

Presented by Mr. Gallinger and ordered printed, April 22, 1909.

Unfair practices in the meat packing industry. Report together with Minority views to accompany S. 1356, to amend the antitrust laws by vesting in the Federal Trade Commission jurisdiction to prevent monopolistic acts or practices and other unlawful restraints in commerce by certain persons engaged in commerce in meat and meat products, and for other purposes.

Mode of access: Internet.

Child nutrition labeling for meat and poultry products /

Mode of access: Internet.

Extracts from the Business and Professions Code of California Pertaining to Weights and Measures and Petroleum Products

Mode of access: Internet.

Gray's lessons in botany and vegetable physiology, illustrated by over 360 wood engravings, from original drawings,

Issued as an introduction to the Manual, the two works in one volume, lettered: Gray's new lessons & manual of botany.

Iron and Steel and Their Products

Mode of access: Internet.

Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems

Dynamic rheological behaviour of starch-honey systems was studied using a strain-controlled rheometer. A dynamic temperature (30-130 degreesC) ramp test was used at 10 rad s(-1) frequency, 1% strain, 2 degreesC min(-1) ramp rate, 25 mm parallel plate, and 1.5 min gap, using Wheaten cornflour(TM) and five honeys to generate 25 formulations (0.34-0.80 g water/g dry starch). G', G, and eta* increased upon gelatinisation, and they reduced as the honey content was increased. For all the formulations, G' was higher than G, and tan 6 was generally less than 1.0. Key gelatinisation characterising temperatures (onset, peak and end) ranged from 96.0 to 122.3 degreesC, but did not vary much (CV < 5%) for each honey irrespective of the concentration. The influence of water, fructose and glucose, singly and in combination, on gelatinisation indices (temperature and rheological parameters) was investigated. An exponential equation was employed to describe the relationship, and relevant parameters were obtained. The consequences of the observations in the study are discussed particularly as they relate to extrusion of such systems, and possible interactions between fructose and glucose in the starch-honey systems. (C) 2003 Elsevier Ltd. All rights reserved.

Estimating the specific heat capacity of starch-water-glycerol systems as a function of temperature and compositions

Increasing interests in the use of starch as biodegradable plastic materials demand, amongst others, accurate information on thermal properties of starch systems particularly in the processing of thermoplastic starch (TPS), where plasticisers (water and glycerol) are added. The specific heat capacity of starch-water-glycerol mixtures was determined within a temperature range of 40-120degreesC. A modulated temperature differential scanning calorimeter (MTDSC) was employed and regression equations were obtained to predict the specific heat capacity as a function of temperature, water and glycerol content for four maize starches of differing amylose content (0 - 85%). Generally, temperature and water content are directly proportional to the specific heat capacity of the systems, but the influence of glycerol content on the thermal property varied according to the starch type.

Friction factors and rheological behavior of Australian honey in a straight pipe

The pumping characteristics of four Australian honey samples were investigated in a straight pipe. Six flow rates (100-500 kg h(-1)) were studied at three temperatures (35-50degreesC). The pressure loss increased with an increase in the length of the pipe, as the low rate was increased and as the temperature was reduced. In the 25.4 mm-pipe, the Reynolds number ranged from 0.2-32.0 and are substantially less than the critica value (2040-2180) for laminar condition in the system. The relationship between the wall shear stress and shear rate approximated power-law behaviour, and the power-law index was not significantly (p>0.05) different from 1.0. The honey samples exhibited Newtonian behaviour at all the temperatures and this was confirmed by rheometric studies using Couette geometry. A friction chart was generated independent of temperature and the type of honey. An equation was developed to predict the pressure loss of the honey in a typical pipeline at any temperature once the viscosity-temperature relationship had been established.

Energy profiles for ketene cyclizations. interconversion of 1,3-oxazin-6-ones, mesoionic 1,3-oxazinium olates and acylketenes, imidoylketenes, oxoketenimines, and cyclization products

The energy surface connecting oxazinium olates 9, several possible conformers of ketenes 10 and 11, and the final cyclization products 12, 13 and 14, as well as the isomeric 1,3-oxazine-6-ones 15, ring opening of the latter to N-acylimidoylketenes 16, and subsequent rearrangement of 16 to oxoketenimines 17, azetinones 18, and the cyclization products 19 and 20 are evaluated computationally at the B3LYP/6-31G* and B3LYP/6-311+G*//B3LYP/6-31G* levels. The cyclizations of ketenes to oxazinium olates 9 and oxazines 15 have the characteristics of pseudopericyclic reactions. Plots of the energy vs internal reaction coordinate for the cyclization of transoid acylketenes such as 10 to 9 (via TS1) and 16 to 15 (via TS7) feature two inflection points and indicate that the part of the energy surface above the lower inflection points describe internal rotation of the acyl function in the ketene moiety, and the part below this point describes the cyclization of the cisoid ketene to the planar mesoionic oxazinium olate 9 or oxazinone 15. The 1,3-shifts of the OR group that interconvert ketenes 16 and ketenimines 17 via four-membered cyclic transition states TS8 behave similarly, the first portion (from the ketenimine side) of the activation barrier being due largely to internal rotation of substituents, and the top part being due to the 1,3-shift proper.

Constriction flows of monodisperse linear entangled polymers: Multiscale modeling and flow visualization

We explore both the rheology and complex flow behavior of monodisperse polymer melts. Adequate quantities of monodisperse polymer were synthesized in order that both the materials rheology and microprocessing behavior could be established. In parallel, we employ a molecular theory for the polymer rheology that is suitable for comparison with experimental rheometric data and numerical simulation for microprocessing flows. The model is capable of matching both shear and extensional data with minimal parameter fitting. Experimental data for the processing behavior of monodisperse polymers are presented for the first time as flow birefringence and pressure difference data obtained using a Multipass Rheometer with an 11:1 constriction entry and exit flow. Matching of experimental processing data was obtained using the constitutive equation with the Lagrangian numerical solver, FLOWSOLVE. The results show the direct coupling between molecular constitutive response and macroscopic processing behavior, and differentiate flow effects that arise separately from orientation and stretch. (c) 2005 The Society of Rheology.