Summary Butylated hydroxyanisole has been developed as a new and very effective antioxidant for animal fats. It is readily soluble in fats, and practically insoluble in water. It exhibits synergism with acids, hydroquinone, methionine, lecithin, and thiodipropionic acid. It is very effective in protecting foods made with lard against rancidity. In combination with small quantities of hydroquinone or propyl gallate and an acid synergist, it imparts to animal fats high AOM stability and shelf life and is very effective in protecting foods made with lard (crackers, pastry, etc.) against rancidity. Extensive pilot plant and commercial tests have demonstrated the practical usefulness of the antioxidant. Extensive toxicological tests with rats have failed to demonstrate any physiological effects when the antioxidant is used daily in food, even in amounts several hundred times the maximum amount permitted by the regulations of the Meat Inspection Division.

No abstract

Upon the evaporation of an aqueous solution of cyanamide, Beilstein and Geuther' obtained a colorless product which they supposed to be a Guertler, Metallographie (Berlin), I, see index (1912).

Summary The results of the active oxygen method and those obtained with the Barcroft‐Warburg apparatus at 70° C. are in good agreement with storage tests at room temperature on lard to which no anti‐oxidant is added and on lard to which lecithin alone is added. With lard to which d‐isoascorbyl palmitate or d‐isoascorbyl monostearate, in concentrations between 0.01 and 0.10 per cent, is added the results with the Barcroft‐Warburg apparatus are in much better agreement with storage tests than are those of the active oxygen method. The d‐isoascorbyl esters in 0.01 to 0.10 per cent in lard usually behave as antioxidants with the active oxygen method and as pro‐ or antioxidants, depending on their concentration, with the Barcroft‐Warburg apparatus and during storage at room temperature. This study demonstrates that in testing new compounds for antioxidant properties conclusions should not be drawn from results obtained when the experimental conditions of the test are very different from the conditions under which the antioxidant is to be used. It emphasizes the importance of correlating the results of accelerated tests with storage tests.