The nuclide 266 Bh was produced in the 248 Cm( 23 Na,5n) 266 Bh reaction at beam energies of 125.9, 130.6, and 135.3 MeV. Decay properties of 266 Bh were investigated with a rotating wheel apparatus for α and spontaneous fission (SF) spectrometry under low background conditions attained by a gas-jet transport system coupled to the RIKEN gas-filled recoil ion separator. Based on genetically correlated α-α and α-SF decay chains, a total of 23 chains were assigned to 266 Bh and its daughter nuclide 262 Db and granddaughter 258 Lr. The half-life of 266 Bh was measured to be T 1/2 = 10.0 +2.6 −1.7 s which is an order of magnitude longer than the literature data. The α-particle energies of 266 Bh disperse widely in the range of E α = 8.62-9.40 MeV. The maximum production cross section for the 248 Cm( 23 Na,5n) 266 Bh reaction was determined to be σ = 57 ± 14 pb at 130.6 MeV, whereas the upper limit for the 248 Cm( 23 Na,4n) 267 Bh reaction was σ 14 pb at 121.2 MeV. These cross sections are discussed by comparing with the literature data as well as the theoretical calculations.

A test for routine screening of Mozzarella cheese and butter for vegetable fat adulteration is described. Fat is extracted and saponified. The potassium salts of the fatty acids are measured through direct gas chromatographic analysis. A ratio, calculated from the concentrations of butyric and oleic acids, is used to evaluate the purity of a sample. The test offers good precision and can detect less than 10% partially hydrogenated vegetable fat.

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The Vermont test was developed for the routine screening of dairy products for vegetable fat adulteration. A slight modification of the test procedure made it more rapid and reduced costs. Gas-liquid chromatographic analysis of saponified fatty acids in the first and second Mojonnier extractions were proportional; thus, only the first extraction was needed to determine the purity of a milk lipid sample. This modification saves about 8 min/series of four samples and conserves 48% of the volume of organic solvents necessary to perform the classical Mojonnier extraction.

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