Spectroscopy is the study of the interaction of electromagnetic radiation with matter. There are many forms of spectroscopy, each contributing useful information to identify substances and to determine various characteristics of their structure. A portion of the electromagnetic spectrum is shown in Figure 1, along with the names associated with various regions of the electromagnetic spectrum.
In response to a number of requests for additional information about canola oil, the following historical and scientific facts are presented. The data was collected from a variety of sources.
Also included is information on other types of processed oilsas well as some good oils. Olive oil comes from olives, peanut oil from peanuts, sunflower oil from sunflowers; but what is a canola?
It is a product not found in nature. Yet, canola oil is "widely recognized as the healthiest salad and cooking oil available to consumers. Rape seed oil is toxic because it contains significant amounts of a poisonous substance, called erucic acid.
But canola oil not only contains some erucic acid but a variety of other harmful substances. This is what the food industry says about canola oil: Canola oil contains only trace amounts of erucic acid and its unique fatty acid profile which is rich in oleic acid and low in saturated fats; this makes it particularly beneficial for the prevention of heart disease.
It also contains significant amounts of omega-3 fatty acids, also shown to have health benefits. This is what independent scientists and health researchers say about canola oil: Canola oil is a poisonous substance, an industrial oil that does not belong in the body.
It contains "the infamous chemical warfare agent mustard gas," hemagglutinins, and toxic cyanide-containing glycosides.
It causes mad cow disease, blindness, nervous disorders, clumping of blood cells, and depression of the immune system. How is the consumer to sort out the conflicting claims about canola oil?
Is canola oil a dream come true or a deadly poison? And why has canola captured so large a share of the oils used in processed foods? Lets start with some history that you have not been told: The story begins in the mids.
The food industry had a problem. In collusion with the American Heart Association, numerous government agencies, and departments of nutrition at major universities, the industry had been promoting polyunsaturated oils as a heart-healthy alternative to "artery-clogging" saturated fats.
Unfortunately, it had become increasingly clear that polyunsaturated oils, particularly corn oil and soybean oil, cause numerous health problemsespecially cancer M. The Oiling of America. If the news became widely known, it would affect industry sales of large amounts of liquid polyunsaturated oils; and it would make it difficult to make health claims about them in the face of mounting evidence of their dangers.
Nor could manufacturers return to using traditional healthy saturates palm oil and coconut oil because those fats cost too much for the cutthroat profit margins in the industry. The solution was to embrace the use of monounsaturated oils, such as olive oil.
Studies had shown that olive oil has a "better" effect than polyunsaturated oils on cholesterol levels and other blood parameters. Besides, Ancel Keys and other health promoters had popularized the notion that a diet rich in olive oil protected against heart disease and ensured a long and healthy life.
Two industry seminars were held to discuss the problem. The meeting was chaired by Scott Grundy, a prolific writer and apologist for the notion that cholesterol and animal fats cause heart disease. Representatives from the edible oil industry, including Unilever, were in attendance.
And speakers included Fred Mattson, who had spent many years at Proctor and Gamble, and the Dutch scientist Martign Katan, who would later publish research on the problems with trans fatty acids.
It was at this time that articles extolling the virtues of olive oil began to appear in the popular press. Promotion of olive oil, which had a long history of use, seemed more scientifically sound to the health-conscious consumer than the promotion of corn oil and soybean oil, which could only be extracted with modern stainless steel presses.
The problem for the industry was that there was not enough olive oil in the world to meet its needs.
And, like butter and other traditional fats, olive oil was too expensive to use in most processed foods. The industry needed a less expensive monounsaturated oil. Rapeseed oil was a monounsaturated oil that had been used extensively in many parts of the world, notably in China, Japan, and India.
It contains almost 60 percent monounsaturated fatty acids compared to about 70 percent in olive oil. Unfortunately, about two-thirds of the monounsaturated fatty acids in rapeseed oil are erucic acid, a carbon monounsaturated fatty acid that had been associated with Keshans disease, characterized by fibrotic lesions of the heart.
In the late s, using a technique of genetic manipulation involving seed splitting R.Abstract. The variety of available techniques and analytical methods applied in laboratories calls for the need of defining the scope, range of application and quality of information obtained using each of them with reference to internationally agreed standards.
the distance between the two elements nuclei at which the energy state is the lowest there is a balance between the attractive forces of one element's nucleus to the other element's electrons and vice versa and the repulsive forces of the two elements' electron clouds and nuclei.
CHEMISTRY JOURNALS ACS, RSC, etc. Journals. ACS PUBLICATIONS - American Chemical Society Multimedia American Chemical Society Journals & Magazines (Text & Images).
For more information see the American Chemical Society Examples from over "30" Online ACS Magazines & Journals include. Infrared Spectroscopy - mirrored from UCLA plombier-nemours.com~pang/chem11cl_net/plombier-nemours.com-. Introduction.
Adapted from: R. L. Pecsok L. D. Shields. Abstract. The variety of available techniques and analytical methods applied in laboratories calls for the need of defining the scope, range of application and quality of information obtained using each of them with reference to internationally agreed standards.
A chemical formula is a way of presenting information about the chemical proportions of atoms that constitute a particular chemical compound or molecule, using chemical element symbols, numbers, and sometimes also other symbols, such as parentheses, dashes, brackets, commas and plus (+) and minus (−) signs.
These are limited to a single typographic line of symbols, which may include.