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Abstract

The study of the chemical composition of natural fats resolves itself into the determination as far as may be experimentally possible of the proportions and compositions of the individual mixed glycerides present in any given fat, the latter being in general a somewhat formidable mixture of mixed triglycerides. This in turn involves the determination of the different fatty acids present in such individual mixed glycerides or rather, in practice, of those present in the relatively simpler mixtures of mixed glycerides into which it may have been possible to separate the fat by physical means. Further, the composition of the total fatty acids of a fat is in itself of considerable interest, since it has been shown that to a very large extent the fatty acids in different plants or animals, and in different tissues or organs of the same plant or animal, are often specific in character and depend, to a considerable degree, on the biological nature and the evolutionary development of the plant or animal. On the other hand, the general manner in which the fatty acid groups are woven into triglyceride molecules is very similar throughout nature, and is largely independent of the biological environment and also of the particular mixture of fatty acids which is characteristic for any given fat or group of fats.

Keywords

Total Fatty Acid Saturated Acid Component Acid Elaeostearic Acid Glyceride Structure 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag in Vienna 1948

Authors and Affiliations

  • T. P. Hilditch
    • 1
  1. 1.LiverpoolUK

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