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  • 1
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    Shock-induced mobilization of metal and sulfide in planetesimals: Evidence from the Buck Mountains 005 (L6 S4) dike-bearing chondrite (2015)
    Mineralogical Society of America
    Details
    Publication Date: 2015-11-21
    Description: The conditions under which metal cores formed in silicate-metal planetary bodies in the early Solar System are poorly known. We studied the Buck Mountains 005 (L6) chondrite with serial sectioning, X-ray computed microtomography, and optical and electron microscopy to better understand how metal and troilite were redistributed as a result of a moderately strong (shock stage S4) shock event, as an example of how collisional processes could have contributed to differentiation. The chondrite was recovered on Earth in multiple small pieces, some of which have a prominent, 1.5–3 mm wide holocrystalline shock melt dike that forms a jointed, sheet-like structure, as well as an associated shock vein network. The data suggest that metal and troilite within the dike were melted, sheared, and transported as small parcels of melt, with metal moving out of the dike and along branching veins to become deposited as coarser nodules and veins within largely unmelted host. Troilite also mobilized but partly separated from metal to become embedded as finer-grained particles, vein networks, and emulsions intimately intergrown with silicates. Rock textures and metal compositions imply that shock melts cooled rapidly against relatively cool parent body materials, but that low-temperature annealing occurred by deep burial within the parent body. Our results demonstrate the ability of shock processes to create larger metal accumulations in substantially unmelted meteorite parent bodies, and they have implications for the formation of iron meteorites and for core formation within colliding planetesimals.
    Print ISSN: 0003-004X
    Electronic ISSN: 1945-3027
    Topics: Geosciences
    Published by Mineralogical Society of America
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  • 2
    Electronic Resource
    Electronic Resource
    Supercritical Fluid Extraction of Dry-Milled Corn Germ with Carbon Dioxide (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dry-milled corn germ was extracted with supercritical carbon dioxide (SC-CO2) at 5,000-8,000 psi and 50°C. CO2-extracted oil was lower in free fatty acids and refining loss, and was lighter in color when compared with a commercial expeller-milled crude oil. Total unsaponifiable and tocopherol contents were similar for both oil types. The defatted, highly friable flour has a shelf-stable moisture content of 2-3% and good flavor quality. The flour contains 20% protein with good amino acid balance, meeting FAO specifications for food protein supplements. High pressure SC-CO2 extraction also denatures the proteins, including oxidative enzymes. Peroxidase activity is reduced tenfold in SC-CO2-extracted flour when compared with hexane-extracted flours. Storage tests for 5 wk at 38°C and for 2 months at 25°C show that flavor quality of untoasted SC-CO2-defatted germ flour is maintained even under these extreme conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13714.x
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  • 3
    Electronic Resource
    Electronic Resource
    Preparation and Evaluation of Supercritical Carbon Dioxide Defatted Soybean Flakes (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Full-fat soybean flakes were extracted with supercritical carbon dioxide (SC-CO2) at pressures of 10,600–12,400 psi, temperatures from 80–100°C, and moisture levels of 5–13.5%. Conditions could be selected to produce defatted soybean meals with nitrogen solubility indices greater than 70% and flavor scores greater than 6.5 on a scale of 1 to 10 (1 = strong and 10 = bland). The usual grassy-beany and bitter flavors of hexane-defatted soybean flours were only minimally detectable in the optimally SC-CO2-extracted materials. Bland, defatted soybean meal prepared by SC-CO2 extraction was further processed into high-quality protein concentrates and isolates that were stable when stored under adverse conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13885.x
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