The component acids and glycerides of some Indian ox depot fats

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Abstract
All the fats were much more saturated than those of European or American animals, and contained only 27-33% of unsaturated acids (mainly oleic). The stearic acid content did not exceed 26-28%, and the proportion of palmitic acid was considerably above the 30 [plus or minus] 3% characteristic for ox depot fats. Hence the melting setting points of the mixed fatty acids were like those of the more unsaturated ox depot fats. The component glycerides conformed with the general structure observed in other depot fats of oxen. The apparent replacement of stearic acid by palmitic acid is considered with special reference to Schoenheimer''s recent observations and to somewhat similar instances in certain marine animal fats.

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