The component acids of the fats of some Indian fresh-water fish

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Abstract
Preliminary separations of the fatty acids into groups differing in unsaturation were carried out with the help of Li and Pb salts in acetone and ethanol, respectively, and the compositions studied by the ester fraction-ation procedure. The component acids of bhakur (Catla buchanani), body, viscera and liver fats show significant differences in their proportions and degree of unsaturation. The fat content of viscera is remarkably high, 45%, as compared to 6.3% in the body and 8.5% in the liver on wet tissues, and industrial exploitation of the fat has been suggested. The liver lipids of pahuna (Wallago attu) contain more phosphatides than bhakur liver fat, and there are minor differences in the acid components.
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