منابع مشابه
Rancidity in Indian butterfats (ghee).
It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in butterfat, or ghee, during ordinary rancidificationin loosely corked containers exposed to diffused daylight-have not been more intensively studied. Elsdon, Taylor & Smith (1931) studied commercial bu...
متن کاملEffects of cow ghee (clarified butter oil) & soybean oil on carcinogen-metabolizing enzymes in rats
BACKGROUND & OBJECTIVES Our previous study showed that cow ghee relative to soybean oil had a protective effect against carcinogen induced mammary cancer in rats. The objective of this study was to elucidate its biochemical mechanism. METHODS Two groups of 21 day old rats (20 each) were fed for 44 wk diet containing cow ghee or soybean oil (10%). Five animals from each group were sacrificed a...
متن کاملCorrosion Behaviour of Mild Steel in Biodiesel Prepared from Ghee Butter
In this this, biodiesel samples were produced from Ghee Butter (popularly called Mann Shanu in Northern Nigeria) which was obtained from a local market in Yola Northern Nigeria. The Ghee butter was purified in order to get rid of its moisture; it was then reacted with alcohol in esterification reaction to reduce free fatty acids (FFA) and subjected to trans-esterification reaction to produce bi...
متن کاملThe lactose and galactose content of milk fats and suitability for galactosaemia
INTRODUCTION Butter oil, ghee and butter are theoretically low in lactose. All three products are high in milk fat; butter oil and ghee contain approximately 99.3% fat and butter around 80% fat. We report the lactose and galactose content of butter, ghee, and butter oil and assess their suitability in a low galactose diet. METHODS A total of 12 samples (butter oil n = 5, ghee n = 5, butter n ...
متن کاملDetermination of Fatty Acids in Butter Fat: I*
INTRODUCTION Since reporting a method (14) 2 for the determination of stearic acid in butter fat, work has been continued with a view of evolving a process for determining some of the remaining fatty acids. The object of the investigation was to deduce practical analytical methods which might serve to measure the effect of feed upon the composition of the resulting butter fat. Such methods, how...
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ژورنال
عنوان ژورنال: Nature
سال: 1947
ISSN: 0028-0836,1476-4687
DOI: 10.1038/159274a0