Magnetic recording media consisting of a nonmagnetic substrate and at least one magnetizable layer which is firmly applied thereon and is based on a magnetic material which essentially consists of ferromagnetic chromium dioxide and is finely dispersed in a polymer binder and further conventional additives are distinguished by a particular stability to the chemical decomposition due to moisture and oxidizable compounds and hence particular stability to the deterioration in the magnetic properties, as a result of the addition of from 0.1 to 8% by weight, based on the amount of chromium dioxide, of a monomeric, polyunsaturated, organic compound to the magnetic layer.

BASF Aktiengesellschaft

Magnetic recording medium having a magnetic layer containing chromium dioxide particles and linolenic acid

The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.

linolenic acid/atrophy

Magnetic recording medium having a magnetic layer containing chromium dioxide particles and linolenic acid

Oil-in-water type emulsion

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