Search

Part 1 Storage: Brown rice stabilization, Elaine T. Champagne storage stability of extrusion stabilized and parboiled rice bran, Don R. McCaskill and Frank T. Orthoefer effect of storage on the physicochemical properties and quality factors of rice, Joseph Chrastil. Part 2 Quality: Breeding for rice quality, Kent S. McKenzie new methods for the evaluation of rice quality and related terminology, David E. Kohlwey degree of milling, James I. Wadsworth the influence of rice protein on rice quality, Bruce R. Hamaker enrichment of rice, Diane W. Hoffpauer and Salmen L. Wright III starch gelatinization in brown and milled rice - a study using differential scanning calorimetry, Wayne E. Marshall. Part 3 Processing: New methods and equipment for processing rice, Robert S. Satake parboiling rice with microwave energy, Lakshman Velupillai new methods for on-the-farm rice drying - solar and biomass, Lalit R. Verma microwave-vacuum drying, James I. Wadsworth role of moisture content in affecting head rice yield, Terry J. Siebenmorgen. Part 4 Utilization: Processing and utilization of rice bran in the United States, Keith L. Hargrove, Jr. food applications for modified rice starches, Roy N. Sharp and Carolyn Q. Sharp rice bran oil and its health benefits, Robert J. Nicolosi, Eugene J. Rogers, et al changing market demands for rice and rice products, Richard A. Meyers.

Polyester/cotton fabric swith blend ratios of 0/100, 11/89, 20/80, 30/70, 50/50, and 65/35 were investigated via thermogravimetric analysis in both nitrogen and air atmospheres. The samples were heated from ambient to 750°C at a heating rate of 5°C min −1 . The same fabrics were analyzed after treatment with tetrakis (hydroxymethyl) phosphonium chloride-urea-poly(vinyl bromide) (Thpc-urea-PVBr) flame retardant. Weight losses observed during pyrolysis were assigned to the cotton and polyester portions of the blends. Both cotton and polyester thermally decompose to yield gases and solid char byproducts. In nitrogen the 100% cotton fabric undergoes one major weight loss between 270 and 370°C, with the maximum rate of weight loss, 0.15 mg/min-mg occurring at 346°C. Thermal decomposition of the 100% polyester occurs over a range of 335–470°C, with the peak rate of weight loss, 0.11 mg/min-mg, measured at 416°C. In an air atmosphere, both volatile gases and solid char by- products of pyrolysis undergo combustion. The combustion reactions are associated with measured weight losses. The maximum rate of weight loss for the cotton portion increases to 0.25 mg/min-mg and occurs at 317°C. The maximum rate of polyester decomposition remains the same in both air and nitrogen, but the temperature decreases to 405°C.

Flame-retardant polyester/cotton fabrics are increasing in importance in the apparel and household fabrics market. Phosphorus-nitrogen flame-retardant systems developed for 100% cotton are not necessarily effective for polyester/cotton blends. Bromine effectively imparts flame-retardant properties of polyester resins. It has been theorized that systems containing both bromine and phosphorus should be suitable for polyester/cotton blends. A thermoanalytical study was undertaken to elucidate the effect of bromine in flame-retardant polyester/cotton blend fabrics. Fabrics having various ratios of polyester to cotton were treated with THPOHNH3, which is particularly effective on 100% cotton, and with THPC-urea-PVBr, which was designed for 50/50 polyester/cotton blends. For comparison, data are also presented on a 50/50 polyester blend fabric treated with THPOHNH3 and with THPC—urea flame retardants plus tris(2,3-dibromopropyl) phosphate in a two-step application. TG and DSC data were obtained in atmospheres of either nitrogen or air, using a DuPont 990 Thermal Analysis System2. The thermal changes are assigned to decompositions of cotton, polyester, char, and resin finish. A comparison is made of the effects caused by the different flame-retardant finishes. Ol values and FF 3-71 data are reported.

Fabrics of printcloth weight in plain and basket weave were crosslinked with dimethylolethyleneurea to 2, 5, and 10% add-on. Specimens were dried slack or under tension before curing. The amount of crosslinking, controlled by resin pickup, produced reasonably consistent nitrogen contents in samples when other parameters were varied. Among the properties measured were fiber density, fabric thickness and area changes, fabric tensile and wrinkle recoveries, and single- fiber tenacity and tensile recovery. Relationships of properties to nitrogen contents and among various physical proper ties were frequently influenced by tension, fabric construction, and pretreatment.

Cottonseeds contain protein with desirable food functional and nutritional properties. Storage globulins make up most of the protein stored in cottonseed and can be separated into five fractions by gel filtration chromatography. Each fraction is distinguishable from the other by its amino acid and polyacrylamide gel electrophoretic properties. Proteins of cottonseed contribute greatly to the functional properties of emulsions, co-isolates, and texturized derivatives. For example, increasing the amount of high protein cottonseed flour in water suspensions from 2% to 10% improved the capacity (54–97 ml of oil) and viscosity (5,000–100,000+ cps) of emulsions. The 10% suspension formed emulsions with increasing oil capacity (84–100 ml) and viscosity (28,000–100,000+ cps) as the pH was adjusted from 4.5 to 9.5. Consistencies of the products ranged from that of salad dressing (low percent suspensions, or acid pH) to that of mayonnaise (high percent, or basic pH). These data were utilized to derive a multiple regression model to predict optimum use of cottonseed proteins in emulsions of varying consistencies. A coprecipitated isolate containing greater than 94% protein was prepared from a blend of cottonseed and peanut flours. Amino acid content of the co-isolate reflected that of the protein in the two flours of the composite. The co-isolate has lower gossypol level and improved color and functional properties than a cottonseed protein isolate. Storage protein isolate of cottonseed suspended in aqueous solution and heated with constant stirring forms a texturized product; the quality of the product depends on heat, pH, salt, and the quantity of nonstorage proteins. Protein and amino acid content of meat products were improved by the addition of the texturized protein of cottonseed.