Animal fats. 1. The component acids of deer fat and of camel fat
- 1 July 1953
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 54 (4) , 617-621
- https://doi.org/10.1042/bj0540617
Abstract
Satisfactory methods of studying smaller quantities of ester than is usual in this work are descr. Crystallization from methanol at -20[degree] is an effective method of separating saturated and un_ saturated acids. Both deer and camel fat are "stearic-rich" with palmitic (25 and 29%), stearic (35 and 27%) and oleic acids (25 and 26%) as major components, and myristic, arachidic, tetradecenoic, hexadecenoic, octadecadienoic and octadecatrienoic acids as minor components. Camel fat also contains some higher unsaturated acids.Keywords
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