CORRESPONDENCE AND RESPONSE: Semimicrodetermination of Saponification Equivalent

1946 ◽  
Vol 18 (7) ◽  
pp. 460-460
Author(s):  
Kalman Marcall ◽  
William Rieman III ◽  
Donald Ketchum
Keyword(s):  
Saponification Equivalent

Saponification Equivalent (Sap. Equiv.)

2016 ◽  
Author(s):  
J. Beare-Rogers ◽  
A. Dieffenbacher ◽  
J. V. Holm
Keyword(s):  
Saponification Equivalent

Calculations in the Investigation of Oils and Fats with Special Reference to Fish Oils. Part II.

1936 ◽  
Vol 2 (3) ◽  
pp. 285-297 ◽  
Author(s):  
F. Charnley
Keyword(s):  
Fatty Acids ◽  
Special Reference ◽  
Iodine Value ◽  
Fish Oils ◽  
Saponification Equivalent ◽  
Original Mixture ◽  
Redundant Data ◽  
The Individual

The equations given in Part I showing the relationships between the iodine value and saponification equivalent of mixtures of fatty acids or their esters and those of the individual components have been expressed in a simplified notation. Equations for the following fundamental relationships have also been derived: (a) the relation between the weight and saponification equivalent of a mixture of hydrogenated esters and the weight and saponification equivalent of the original mixture; (b) the relation between the weight and iodine value of a mixture of esters and the weight and iodine value of the original esters. Equations involving thiocyanogen values have been introduced. In the case of simple mixtures these equations afford a means of testing the truth of the assumptions underlying the thiocyanogen method of analysis. Also, an illustration of the method of dealing with analyses involving redundant data has been given.

FISH OILS: 4. THE BODYING OF PILCHARD OIL

1933 ◽  
Vol 8 (1) ◽  
pp. 321-343
Author(s):  
H. N. BROCKLESBY ◽  
O. F. DENSTEDT
Keyword(s):  
Fatty Acids ◽  
Steam Distillation ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Apparent Molecular Weight ◽  
Saponification Equivalent ◽  
Highly Unsaturated Fatty Acids ◽  
Molecular Weights ◽  
Heat Polymerization ◽  
Simultaneous Heat

The theory of polymerization of fatty oils is briefly discussed.An investigation of the heat polymerization of pilchard oil shows that the highly unsaturated fatty acids are more readily polymerized than the more saturated. Polymerization takes place rapidly over a temperature range of 250 to 275 °C. Up to 300 °C. saponification equivalent of fatty acids from polymerized oil remains normal, but above this temperature it increases. Molecular weights of fatty acids of polymerized oils in benzene indicate polymerization from 250 °C. up.Hydrogenation of polymerized oil at 180 °C. did not bring about any depolymerization.A method for the removal of more saturated fatty acids from polymerized oils by means of simultaneous heat polymerization and steam distillation is described.Blowing pilchard oil with air gives products of higher apparent molecular weight than those obtained by heat polymerization in the absence of air.

scholarly journals Studies on nutritional composition and characterization of lipids of Lates calcarifer (Bhetki)

2013 ◽  
Vol 47 (4) ◽  
pp. 393-400 ◽  
Author(s):  
T Pervin ◽  
S Yeasmin ◽  
R Islam ◽  
Kamruzzaman ◽  
A Rahman ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Value ◽  
Nutritional Composition ◽  
Matter Content ◽  
Dry Matter Content ◽  
Lates Calcarifer ◽  
Saponification Equivalent ◽  
Physico Chemical ◽  
Coefficient Of Viscosity

Physico chemical characteristics of lipids extracted from Lates calcarifer and nutritional composition of that fish were analyzed by standard method. The coefficient of viscosity was 447.69 millipoise at 30°C and specific gravity and refractive index were 0.98 and 1.37 at 30°C respectively. Saponification value, saponification equivalent, iodine value, peroxide value, acid value, ester value and reichert-meissel value were found 95.50, 286.96, 62.81, 52.59, 1.83, 193.67 and 2.94 respectively. Percentage of free fatty acid, unsaponificable matter and cholesterol were found 0.92, 1.86 and 13.74 respectively. Further, carbohydrate, protein, lipid, moisture, ash and dry matter content of L. calcarifer were found 0.93, 23.5, 5.7, 70, 5 and 30 % respectively. The fish was found to contain 580, 270,140, 120 and 9 mg of Na, K, Ca, Mg and Fe per 100 g respectively. However Cu and Zn were found to present in negligible amount. The fatty acid profiles L. calcarifer were identified by GLC method. Among fatty acid lauric, palmitic, oleic and stearic were found to present 4.49, 52.86, 36.88 and 5.75% respectively. Bangladesh J. Sci. Ind. Res. 47(4), 393-400, 2012 DOI: http://dx.doi.org/10.3329/bjsir.v47i4.14068

Microdetermination of Saponification Equivalent

1951 ◽  
Vol 23 (11) ◽  
pp. 1697-1698 ◽  
Author(s):  
Cecil VanEtten
Keyword(s):  
Saponification Equivalent

scholarly journals A Study on Chemical Characterization and Proximate Composition of Flathead Mullet Fish (Mugil cephalus) of Estuarine Region of the Bay of Bengal

2014 ◽  
Vol 17 ◽  
pp. 132-138
Author(s):  
M. Rowshan-Ali ◽  
M.A.H. Roni ◽  
M.A. Haque ◽  
M.H. Uddin
Keyword(s):  
Chemical Characterization ◽  
Acid Value ◽  
Mugil Cephalus ◽  
Saponification Equivalent ◽  
Mineral N ◽  
Saponification Value ◽  
Solvent Extraction Method ◽  
The Family ◽  
Kjeldahl Method ◽  
Estuarine Region

The Flathead mullet (Mugil cephalus) is a mullet of the genus Mugil in the family Mugilidae, found in coastal tropical, subtropical and estuarine water worldwide. Lipid was extracted from the muscle of Flathead mullet (Mugil cephalus) by solvent extraction method and characterized with respect to various chemical e.g. saponification value, saponification equivalent value, acid value, iodine value, peroxide value, ester value, thicyanogen value, unsaponifiable matter, Henher value, Polenske value, Reichert-Meissl value etc properties and compared with those of different oils. Palmitic acid, Stearic acid and Myristic acid were observed at fatty acid composition of the sample by chromatographic examination. Percentages of protein and mineral (N, P, K, Ca) in the muscle of Flathead mullet were studied by modified Kjeldahl method

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