Lebensmittelhygienische Beurteilung von Pestiziden heute

Assay of Pesticides with Reference to Food Hygiene A comparative quantitative characterization of the toxic properties of pesticides is an essential measure from the viewpoint of public health. In the Federal Republic of Germany, materials are categorized into 3 classes of poisons, depending on the LD₅₀-values. Persons using such materials can protect themselves by following certain preventive measures. For the assay of pesticide residues that are ingested with food, extensive biochemical and biological tests for toxicity are required. The results of studies carried out in the past indicate that the health of our population is not endangered by the use of pesticides.     

Beurteilung von hals-verbindungen

QUALIFICATION OF HALS COMPOUNDS A complex method of examination has been developed suitable for the qualification of light stabilizers; by this method, according to experience, the efficacy of HALS compounds can be extensively and expediently characterized. Several light stabilizers of the HALS-type were examined and qualified, used alone or together with a UV-absorber. It has been found that, when selecting the appropriate structure for a given polymer, the weatherability of polyolefine foils is effectively increase to six-eightfold; the increase is even tenfold when the stabilizer is combined with a benzophenone-type compound. As a utilization of these experiences, a contract with the industry, led to the production of an LDPE based agricultural foil with a life-time of several years.     

Die analytische Beurteilung von Tribromsalicylanilid

Analytical Assay of Tribromosalicyl Anilide Methods published till now for the investigation of TBS, especially those involving ion-exchange, thin-layer chromatography, a combination of the two and gas-chromatography are reviewed. Using these methods it is possible, by simple means, to separate, identify and quantitatively determine the major components of the mixture.     

Verhalten und Beurteilung von Fritierfetten in der Praxis

Behaviour and Assay of Frying Fats in the Practice Studies on coconut oil palm oil, peanut oil, soybean oil and hardened peanut and fish oils revealed that the oils rich in polyenoic acids as well as animal fats are unsuitable for prolonged use in frying. The content of oxidized fatty acids, saponification colour number, flavour, acid value, smoke point and appearance served as criteria for assay. The limiting values determining whether the frying fat is edible, and the significance of each of these characteristic properties used for such evaluations are discussed. Finally, a new rapid method is introduced for the direct determination of the degree of oxidative deterioration in frying plants. This methods can be practiced without a prior knowledge of chemistry.     

Lebensmittelrechtliche Beurteilung von Bratfetten und Siedefetten Kriterien für die Beurteilung durch den Lebensmittelchemiker

Evaluation of Frying Fats from the View-Point of Food Regulations: Criteria for Assessment by the Food Chemist Detection and proper assessment of deteriorative alterations of the fat is the major task involved in evaluation of frying fats from the view-point of food regulations. Examples are given which show the relationships between flavour or taste and acid value, saponification colour number, alkali colour number, and the content of oxidized fatty acids. For the sake of uniformity in evaluation, the content of oxidized fatty acids should be preferably considered as an indicator for the deterioration of flavour and taste. An upper limit of the content of oxidized fatty acids is discussed.     

Sicherheitstechnische Beurteilung von Trocknungsverfahren in der chemischen Industrie

Safety Engineering Assessment of Drying Processes in the Chemical Industry . Dried products encountered in the chemical industry are frequently flammable and susceptible to dust explosions. Moreover, some of the products to be dried contain flammable solvents. Since the two product states moist and dry co-exist in a drying process, the dry potenially explosive solid, flammable solvent vapours, and fuel gases could all be present in a drying plant. A comprehensive safety engineering assessment of the entire drying process is therefore absolutely essential in the planning of new plant and in the examination of existing plant. The starting point and basis of safety engineering assessment is a knowledge of just a few characteristic safety data. If these are known then a decision can be made whether safety measures are necessary and if so what measures can asure safe operation of a plant. This contribution describes the approaches adopted in deciding upon such measures. Recent developments in the area of safety assessment of flammable dusts are included. An example is then presented to illustrate how the joint efforts of experts in the fields of safety engineering and drying technology can assure optimum plant safety, product quality, and cost-effectiveness.     

Zur Analytik und Beurteilung von Fritürefetten I

Analysis and Evaluation of Frying Fats As a result of Changed eating habits, the production of Fried food-stuffs has considerably increased withing the Past years. Since the consumer ingests along with the fried food-stuff also a part of the fat employed for frying, the hazard to health due to intake of overheated fat can not be ruled out. the results of investigations on frying fats and food preparations have been presented from the view-point of food control. Studies are reported on: 1) frying of pommes frites in various fats; 2) frying of fish in various oils; 3) investigation of samples from various manufacturers; and 4) permissible limits in the evaluation of heated fats.     

Die Weiterentwicklung des Tellertests zur Beurteilung von Spülmitteln

A Further Development of the Dish Test for the Assay of Rinsing Agents A further development of the well-known dish test is described. In the dish test, the breakdown of foam, a measure for cleaning power of the rinsing agent, is followed during the process of rinsing. In this procedure, the subjective errors made by persons carrying out the experiments have been eliminated by the use of mechanical devices; thus, especially, the end point is determined by photometry. Using the test apparatus, foaming curves have been drawn for various commercial products, and surfactants as well as their mixtures.     

Zur Methodik der Beurteilung von Waschmitteln in der neueren amerikanischen Literatur

Method for the Assessment of Washing Agents in the New American Literature Four test methods from the special literature are treated. The results from these can be employed for a preliminary assessment of washing agents. In three of these test methods soiling of the fabrics with radioactive labelled pigments, synthetic sebum and synthetic sebum plus air-filter impurity respectively are employed. In the fourth method linen soiled in household is used.     

Untersuchung und Beurteilung von PAK in Speisefetten und -ölen

Investigation and Legal Evaluation of Polycyclic Aromatic Hydrocarbons in Vegetable Fats and Oils The analysis of 40 native and refined commercially available vegetable fats and oils reveals the influence of the environment and the treatment on the contamination with PAHs. Totally refined oils and fats have no or only a low contamination of PAHs whereas grapeseed oil contains PAHs to a high extent. This fact has to be deduced to the old-fashioned drying process of the pressed grapes. The analytical procedure with HPLC and fluorimetric detection was done after alcaline hydrolysis. The PAHs were extracted using the distribution between DMF, cyclohexane and water. The legal evaluation of high contaminated is discussed in regard of national and international regulations.