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Vinyl esters of mixed fatty acids derived from linseed and safflower oils were emulsion polymerised to yield oligomers that gave hard, glossy films with excellent flexibility and good water and chemical resistance.

Modern thermal and non-thermal pretreatment techniques, namely, enzymatic treatment, gas phase plasma treatment and ohmic heating have become more pronounced over conventional techniques for enhanced coloured phytochemicals (pigments) extraction. Presently, numbers of pretreatment techniques are available with some unique feature. It is difficult to choose best pretreatment method to be employed for phytochemicals extraction from different sources. Therefore, this paper aims to discuss different modern pretreatment techniques for extraction with their potential results over conventional techniques.

Research and review articles targeting to the thermal and non-thermal pretreatment techniques were collected from Google Scholar. The required information has been tabulated and discussed which included qualities of modern pretreatment techniques over conventional techniques, phytochemical extraction and best pretreatment methods for optimized results.

Every pre-treatment has its own advantages and disadvantages for a particular phytochemical and its extraction from various sources. Enzymes can be used in combinations to enhance final yield like extraction of carotenoids (pectinase, cellulase and hemicellulase) from chillies and lycopene (pectinase and cellulase) from tomato. Utilization of each method depends upon many factors such as source of pigment, cost and energy consumption. CO₂ pretreatment gives good results for carotenoid extraction from algae sources. Ohmic heating can yield high anthocyanin content. Modifications in conventional blanching has reduced final waste and improvised the properties of pigment.

This study comprises collective information regarding modern pre-treatment for extraction over conventional pre-treatments. The study also covers future trends and certain new hybrid approaches which are still less flourished.

This paper is a review article which presents brief historical information about natural dyes in different historical periods in Egypt. This information will assist archaeologists, dyers, artists and conservators who seek information about ancient dyes in Egypt. For example, the data will help conservators in choosing natural dyes that can be used in producing new models of dyed textile samples that simulate the original historical ones. These models of textile samples can be used as experimental samples in conservation research and training of young conservators. Also, this information can be used by technologists to conduct comparison studies on the technology of natural dyes in ancient Egypt. The dyes are presented according to their alphabetical names in this paper. All data in this paper have been collected from references related to this topic without any changes from the researcher.

Many vegetable drying, semi‐drying, and non‐drying oils and also marine oils have the property of being able to absorb oxygen as such, or from the air, to varying degrees and thereby become thickened and viscous, and soluble in mineral oils, the commercial acceleration of the process being known as “blowing”, giving blown, oxidised and polymerised oils. Thus blown oils are oils that have been agitated vigorously by having a current of air or oxygen passed through them whilst in a heated state, temperatures of the order of 70/120°C being usually involved, such oils having a long history of application. The degree of oxidation of an oil and degree of reduction in unsaturation depends upon the amount of air/oxygen passed through an oil, the length of time of blowing and temperature, and is in direct proportion to the air/oil interface, and whether or not a catalyst is used. Blown oils are characterised chemically by the presence of C‐O‐C links and C‐C links, with useful terminal groups such as hydroxyl and carboxyl. The products of the air oxidation in blown oils, whilst still polymeric, etc, in nature, are quite different from those in oils whose properties have been changed by application only of heat and catalysts i.e. heat‐bodied oils, for use in resin and paint manufacture, the former oils containing hydroxy groups, etc., the films of which are less resistant to alkalies and to water. Many oils which show a tendency to “gumming” are free of this defect after blowing.

The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food; and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fat—which must consist entirely of milk‐fat in the case of the former substance—water, and salt; and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coal‐tar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as “ skim‐milk cheese”; and if it contains fat other than milk‐fat, it must be described as “ filled cheese.” Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label ; and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours.

Solvents by their very nature are volatile substances and therefore eminently suitable for analysis by GC. The separation of low‐molecular‐weight hydrocarbons on a highly‐polar stationary phase, which consisted of mixed bis‐lactams, was reported by Ravey (157). The packing was claimed to be stable up to 80°C, thus permitting some degree of temperature programming to be used, so that the molecular‐weight range of the samples examined in one analysis could be increased. The specific retention volumes and retention indices at 45°C for a total of 49 normal, branched or halogenated hydrocarbons were measured by Zielinski and Martine (211) for a series of seven stationary phases of similar chain length. These consisted of n‐heptadecance, l‐ hexadecylchloride, l‐hevadeceen,l‐hexadecylbromide, l‐hexadecyliodide, di‐n‐octyl ether and di‐n‐octyl thioether and the procedures described were used in the choice and classification of the stationary phases for GC. Separation of the alkenenaphthene fraction of white spirit was carried out by Leont'eva et al. (120) on a column coated with squalane and operated at 100°C. The carrier gas was helium and fifty three separate peaks were identified and quantified using a flameionisation detector (FID). A squalane capillary column was used by Kumar et al. (115) to identify the hydrocarbon components of a petroleum naphtha fraction (boiling range 40 to 150°C). The analysis was performed under isothermal conditions.

The purpose of this paper is to use a dynamic model of optimal patent design and, in the presence of information externalities, to study the evolution of technological progress in the context of a pharmaceutical industry.

A theoretical analysis approach is adopted to drive the paper’s findings.

Pharmaceutical firms with an active drug discovery program behave strategically in their R&D and in the product markets. It is shown that a firm holding an earlier-expiring patent only chooses to proceed with R&D activates when the patent it holds expires if the expected discounted payoff net of R&D costs yielded by this action is positive. The expected discounted payoff net of R&D costs obtained by this firm is then decreasing in R&D costs, increasing in the cumulative quality discovered in the past R&D activates, and decreasing in the number of past R&D activities, etc.

The preceding literature on the topic works with only one brand, the brand with the highest quality. As well, the demand is assumed to be completely inelastic. In the conventional models of patent design, the role of competitive fringe firms is discussed implicitly. The model presented in this research is a rigorous continuous in-time dynamic model. It considers several differentiated products. Furthermore, the demand for a brand is taken to be a function of income, its price, and the prices of other brands. The interaction of the fringe firm with other patent-holding firms is also explicitly considered under this framework.

This is indeed the age of revolution, when timeless attitudes are changing and new ways of living being born. To most it is a bewildering complex, with uneasy forbodirtgs of the outcome. Improvement and change, there must always be—although change is not necessarily progress—but with unrest in the schools, universities and industry, one naturally questions if this is the right time for such sweeping reorganization as now seems certain to take place in local government and in the structure of the national health service. These services have so far escaped the destructive influences working havoc in other spheres. Area health boards to administer all branches of the national health service, including those which the National Health Service Act, 1946 allowed local health authorities to retain, were recommended by the Porritt Committee a number of years ago, when it reviewed the working of the service.

This research is devoted to studying the dynamics of the commodity structure of the world edible oils market in 2001–2021, with subsequent identification of the role and importance of export deliveries of Russian products in the formation of global mechanisms of supply and demand in the segment.

In the process of writing the chapter, the author used functional and mathematical analysis, statistical and computational-constructive methods, and customs statistics data from reputable international organisations and national statistical bodies. Comparing the obtained results with relevant scientific studies provides a high level of reliability of the results of this research.

Russia is currently the world's second-largest sunflower oil producer. In the near future, the country has significant potential to become the largest supplier of this product, which can significantly contribute to stabilising supply in the global edible oil market.

Based on the analysis of the dynamics of change in the statistics, it is substantiated that as a result of the implementation of a balanced state policy, in two decades, Russia managed to overcome a large-scale crisis in agro-industrial production, significantly reduced its dependence on imports of oil and fat products and is currently one of the world's leading producers of sunflower oil, which allows it to play an important role in shaping supply on the world market of oil and fat products.