The 12 pKa values for phytic acid have been obtained from pH titration data and nonlinear regression analysis. The pKa values ranged from 1.9 to 9.5. The results are discussed in terms of previously determined pKa values. Possible reasons are given for the differences between previously determined values and present values.

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Summary Results are reported of a series of experimental treatments of flaked castor bean meats and pomaces directed toward total detoxification of the ricin and total destruction or inactivation of the allergenic property. The treatments comprised cooking of the flaked raw meats or pomaces under various conditions of moisture and temperature, with chemicals such as sodium hydroxide, hydrochloric acid, sodium hypochlorite, formaldehyde, ammonia, ammonium sulfate, potassium permanganate, and urea, and with selected combinations of these. Also tried were aerobic fermentation, enzymatic digestion, and simple heating of pomaces at elevated temperatures. The five most promising deallergeuization treatments and the corresponding percentage reductions in allergen content as measured by the precipitin test were as follows: dry heating of pomace to 401°F., 100%; moist‐cooking of flaked meats with 2% NaOH and 10% HCHO, possibly 100%; moist‐cooking with 0.9% HCl and 3% HCHO, possibly 100%; moist‐cooking with 2% NaOH at 20 psig. pressure, possibly 100%; moist‐cooking with 1% NaOH, 98.4%. For the first four treatments the Schultz‐Dale test indicated possible reductions of 100, 99.9, 99.9, and 100%, respectively. While the latter method is generally considered to be reasonably accurate, final tests would have to be conducted with naturally sensitive human subjects. The data also showed that the ricin component can be completely detoxified by a mild moist‐cooking of the flaked meats, either with or without added alkali.

The combination of zinc (II) with phytic acid has been investigated under a variety of reaction conditions. With the P:Zn ratios used, i.e. 1:1 or 6:1, in the preparations elemental analyses of the isolated products indicated P:Zn ratios of either 1, 1.2 or 1.5 dependent upon the initial P:Zn ratios and the various bases and salts used in the preparations. Of the total number of experiments carried out elemental analyses indicated that only about 25% of the isolated complexes had stoichiometric atomic ratios.

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Disintegration of cottonseed meats is an important unit operation in the cottonseed fractionation process. The results of tests utilizing a high-speed, "dissolvertype" impeller for disintegration by liquid shear are presented including curves to show the effect of moisture, hulls, solvents, peripheral speed, etc.Over 90% of through-80-mesh material can be obtained. Moisture content over 5% appreciably reduced the efficiency and increased power consumption and the viscosity of the slurry. Whole flakes resulted in a finer end product than flakes pre-pulverized ill the dry state. It was found that tlie presence of hulls slightly increased disintegration, power consumption, and viscosity; that higher speeds (up to 6,000 FPM peripheral speed) were more efficient; and that the effect of solvents was small. (17) showed that propeller-type mixers were inefficient as disintegrators of cottonseed ill solvent slurries although suitable for 345 I 1945 SEED I PRIME LOT I L.~:,s i ! FL--'I 9 : t: '4_ ._Z'.__ FIo. 2. P r o c e s s i n g of c o t t o n s e e d flaked m e a t s p r i o r to d i s i n t e g r a t i o n . Pre-pilot plant investigations

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Summary The data presented show that the filtration‐extraction process can be applied to the extraction of oil from flaxseed. General conditions for preparing the material and for extraction have been established. Adequate comminution, cooking, and crisping yielded materials having necessary characteristics for the successful application of the filtration‐extraction process. Mass velocities in excess of 2,000 and residual lipides contents below 1% were obtained when these materials were slurried and extracted at slightly elevated temperatures (130°F.). The conditions of rolling had an appreciable effect upon the efficiency of extraction of flaxseed. One pass through five‐high rolls with clearances of 0.002 in., 0.002 in., 0.002 in., and 0.000 in. between respective rolls proved satisfactory. Apparent optimum cooking moisture levels for efficient oil extraction fall between 17 and 24% maximum initial, and 8.0 to 10.5% as discharged from the cooker. Mass velocities were significantly lowered when maximum initial cooking moisture contents were below 14% since at these moisture levels it becomes necessary to reduce the moisture content to below 8%, as discharged from the cooker, to achieve suitable cooking. At these low moisture levels crisping by evaporative cooling is not effective. The versatility of the filtration‐extraction process, which had been previously adapted to the extraction of oil from cottonseed, soybeans, sesame seed, peanuts, and rice bran, has been extended, with some minor but important modifications in the preparation and extraction conditions, to the extraction of oil from flaxseed.