The component glycerides of an ox depot fat

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Abstract
A specimen of ox depot fat was separated into fractions of varying degrees of solubility in acetone, and the component acids and glycerides present in each fraction were investigated. The procedure leads to an approximate statement of the proportions of each of the major component mixed glycerides present in the fat. The approximate molar % of the more abundant glycerides are "oleo"-palmitostearin 32, palmitodi-"olein" 23, "oleo"-dipalmitin 15, and stearodi-"olein" 11%; 17% of fully-saturated glycerides are present, mainly di-palmitostearin and palmitodistearin, with very small amts. of tripalmitin and tristearin. Triolein is either absent, or present in very small quantities. (Myristic, hexadecenoic, arachidic and other acids which are present in traces are included with palmitic acid in the analysis of the component glycerides.) The proportions of the respective groups are fully consistent with the hypothesis that the stearo-glycerides in ox depot fat have resulted from saturation of preformed oleo-glycerides.

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