โ Scribed by Gupta, S. Sen ;Chowdhury, P. Ghosh ;Chakrabarty, M. M. ;Bhattacharyya, D. K.
No coin nor oath required. For personal study only.
The removal of tannin from sal meal with a minimum loss of other meal components e.g. protein and starch, was tried with a number of solvent systems. The effects of different variables e. g. temperature, time of extraction and pretreatment involving steaming and cooking at different pressures and for different time intervals were investigated. It was found that cooking at 10 psig. for 30 minutes followed by extraction with 90% ethanol effectively removed tannin from sal meal by about 87%. The solid matter loss to the extent of 10% was due to starch.
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ByS. Y e h R e d d y and]. V. P r a b h a k a r \*
## IPebmary, 1042 wliple egg which wcrc ptmlinsecl for testing were of poor ' IIEE F A m ACIDS AND CLyCERlDES OF baking qunlity, they did possess some residue of n h t i n g SOLID SEED FATS. ' XI. SHOREA ROBUSTA power, niitl their inclusion in cnkc inixings would, thero-KERNEL . FAT .. fore, lie o