The solid–liquid phase diagrams of two binary mixtures of saturated fatty acids, formed by caprylic acid (C8:0) + myristic acid (C14:0) and lauric acid (C12:0) + myristic acid (C14:0), were measured using high pressure microscopy in the range of 0.1–90 MPa. It is shown that unlike for other long chain alkyl compounds such as alkanes the phase diagrams are only slightly affected by the pressure,...

In several human and animal studies, medium-chain triglycerides decreased food intake more than did long-chain triglycerides. It is possible that faster uptake and metabolism of medium-chain fatty acids in the liver is responsible for this difference. To test this hypothesis we compared the feeding effects of hepatic portal vein (HPV) infusion of the medium-chain fatty acid caprylic acid (CA) w...

The method for the determination on latent heat of phase change by oxygen bomb calorimetry low-temperature materials (PCMs) was feasible and validated. Experiments solidification variable boundary temperature OP24 (the ratio 57.5% caprylic acid + 42.5% myristic acid) organic PCM, an energy storage medium, were carried out in a modified calorimeter. In addition, one-dimensional model solid–liqui...

Changes in the concentrations of the free fatty acids (FFA) containing an even number of carbon atoms in Serra cheese were monitored using a two-way factorial design over a ripening period of 35 days throughout the cheesemaking season. Both time variables had statistically significant effects at the 5% level on the concentrations of FFA. The concentration of stearic acid increased signt$cantly ...

Piglets (n = 128) weaned at 21 days of age were used in a 35-day seeder model to evaluate the effects of dietary additives differing in active ingredients, chemical, and physical formulation, and dose on Salmonella colonization and shedding and intestinal microbial populations. Treatments were a negative control (basal diet), the positive control (challenged, basal diet), and six treatments si...

Sodium salt of N-acetyl-DL-tryptophan (AT) and octanoic acid (caprylic acid CA) individually and in combination were studied as thermal stabilizer with different concentrations in heat treatment of human albumin solution. HPLC protein profiles before pasteurization of albumin showed less than 1% polymer. In free stabilizer albumin solution during pasteurization visible clot was formed. But by u...