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The iodine number and the unsaturation number of fats
Chemistry of Natural Compounds, 1970In order to determine the degree of unsaturation of fats and to study the kinetics of their hydrogenation, it is proposed to use instead of the iodine number an index which is called the unsaturation number and shows the total number of double bonds in 100 molecules of fatty acids.
A. I. Glushenkova, A. L. Markman
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An antagonistic effect with antioxidants for unsaturated fats
Journal of the American Oil Chemists' Society, 1958Summaryα‐and γ‐tocopherol act as pro‐oxidants with marine oils containing the antioxidant EMQ. The term “antagonism” is suggested for such phenomena. Antagonism was also demonstrable in purified unsaturated fatty ester acids and triglycerides. Nitrogenous inhibitors (EMQ, DPPD, ADA) are more affected by added tocopherols than are the phenolic ...
H. S. Olcott, E. Einset
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The C20 Unsaturated Acids of Animal Fats
Nature, 1945ESTER-FRACTIONATION analysis of certain animal depot and milk fats has shown the presence of small amounts (1–3 per cent) of unsaturated C20 acids1. These acids have generally been regarded as highly unsaturated2,3 and probably similar to the corresponding liver glyceride fatty acids. Experimental difficulties in purifying the residual ester-fractions (
P. B. D. DE LA MARE, F. B. SHORLAND
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The reaction of unsaturated fats with the acid hematein test
Histochemie, 1964The reaction of saturated and unsaturated oils and fatty acids was examined in vitro with the Baker's acid hematein test. It has been found that oils whose molecules contain fatty acid components of two or more double bonds give a positive reaction with the acid hematein technique.
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Poly-unsaturated fat in young ruminants
Animal Feed Science and Technology, 1977Abstract Lambs trained to suck daily liquid milk emulsified with various amounts of sunflower oil retained their suckling reflex up to 16 weeks of age, when they were slaughtered. Lambs receiving 12.5–25.0 ml sunflower oil daily between 13 and 16 weeks of age inclusive grew at slightly slower rates than lambs receiving no oil whereas a daily intake ...
D.E. Wright +4 more
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Brown‐colored oxypolymers of unsaturated fats
Journal of the American Oil Chemists' Society, 1958SummaryThe oxypolymerization of unsaturated fat in the presence of protein and amino acid was studied to determine whether the active carbonyl‐amine‐browning reaction is a dominant mechanism for the formation of brown‐colored polymers. A highly reactive system of menhaden oil‐aqueous egg albumin emulsion was studied in greatest detail.
A. W. Venolia, A. L. Tappel
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