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Volatile Fatty Acids in Portal Blood of Sheep

Nature, 1949
VOLATILE fatty acids—chiefly acetic, propionic and butyric acids—are formed as a result of the fermentation processes in the rumen of sheep and are absorbed through its wall. With the purpose of investigating the concentration of these acids and other constituents in the portal blood during a digestion cycle, that is, the 12-hour period after feeding ...
P, SCHAMBYE, A T, PHILLIPSON
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Volatile Cuprous and Silver Salts of Fatty Acids

Nature, 1948
IN a communication in Nature1, one of us (F. K.) reported on a volatile copper compound obtained by thermal decomposition of cupriformate. J. G. Maltby2 directed attention to the work of A. Angel and A. V. Harcourt3, according to whom cuprous acetate forms as a white sublimate when cupriacetate is heated.
A, KELLER, F, KOROSY
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The rates of production of volatile fatty acids in the rumen. IV. Individual and total volatile fatty acids

Australian Journal of Agricultural Research, 1967
(1) In sheep fed at 12-hr intervals on roughage diets (lucerne and wheaten hay) total volatile fatty acid production in the rumen has been measured by an isotope dilution procedure based on the infusion of a single 14C-labelled volatile fatty acid.
RA Weller, FV Gray, AF Pilgrim, GB Jones
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Pretreatment of macroalgae for volatile fatty acid production

Bioresource Technology, 2013
In this study, a novel method was proposed for the biological pretreatment of macroalgae (Laminaria japonica, Pachymeniopsis elliptica, and Enteromorpha crinita) for production of volatile fatty acid (VFA) by anaerobic fermentation. The amount of VFA produced from 40 g/L of L.
Thi Nhan, Pham   +2 more
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