Animal fats. 3. The component acids of ostrich fat*

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منابع مشابه

The component acids of some seal blubber and liver fats.

Biro, N. A. & Szent-Gyorgyi, A. jun. (1946). Hung. Acta Phy8iol. 1, 9. Das, N. B. (1937). Biochem. J. 31, 1124. Dixon, M. & Elliott, K. A. C..(1929). Biochem. J. 23, 812. Hopkins, F. G., Lutwak-Mann, C. & Morgan, E. J. (1939). Nature, Lond., 143, 556. Hopkins, F. G. & Morgan, E. J. (1938). Biochem. J. 32, 611. Horecker, B. L., Stotz, E. & Hogness, T. R. (1939). J. biol. Chem. 128, 251. Keilin, ...

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The specific distribution of fatty acids in the glycerides of animal and vegetable fats.

The structure of naturally occurring triglycerides has been studied over a number of years with little agreement about the distribution of the fatty acids, except as to the prevalence of mixed glycerides. Several types of arrangement, for example, even, random, partial random, and restricted random, have been proposed and defended. Hilditch (I) and Bhattacharyya (2) have recently reviewed the b...

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Chemistry of archaeological animal fats.

Animal fats are preserved at archaeological sites in association with unglazed pottery, human and animal remains, and other deposits or hoards. High-temperature gas chromatography (HT-GC) and combined HT-GC/mass spectrometry (HT-GC/MS) has confirmed the presence of animal fats in lipid extracts of artifacts. Degradation products and pathways have been discerned through the analyses of archaeolo...

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Component Fatty Acids from the Fat of Cow Colostrum*

In connection with a recent study on human milk fat (1.) an opportunity was afforded to measure qualitatively and quantitatively the fatty acid distribution in the fat from human milk collected during the first 3 days of lactation. Some differences in composition were observed ,for these colostrum samples when they were compared with mature human milk fat. It was considered desirable therefore ...

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The Component Fatty Acids of Goat Milk Fat

Milk fats from different species of mammals are known to vary considerably in chemical composition. In early work, the butter fat constants were largely used to indicate the differences in composition. More recently, emphasis has been placed on comparisons of the component fatty acids of the various types of butter fats. The methods available for separation of the acids are not conducive to hig...

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ژورنال

عنوان ژورنال: Biochemical Journal

سال: 1954

ISSN: 0306-3283

DOI: 10.1042/bj0570459