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.

CALCULATIONS IN THE INVESTIGATION OF OILS AND FATS WITH SPECIAL REFERENCE TO FISH OILS: PART I

1933 ◽  
Vol 8 (1) ◽  
pp. 507-529
Author(s):  
F. CHARNLEY
Keyword(s):  
Fatty Acids ◽  
Special Reference ◽  
Carbon Content ◽  
Partial Solution ◽  
Actual Data ◽  
Fish Oils ◽  
Total Iodine ◽  
Iodine Values ◽  
The Individual

Equations relating total iodine values and equivalents of mixtures of esters of the fatty acids to those of the individual esters are given. Together with a knowledge of the percentages of saturated esters these equations enable the composition of simple mixtures (refractionations of the lower-boiling fractions) to be deduced from the iodine values and equivalents. In the case of the more highly unsaturated fractions where the data are not sufficient to lead to an estimate of the amounts of the individual esters in the mixture, a partial solution has been given by grouping the esters according to carbon content and calculating the average unsaturations of these groups. The computations are illustrated with data taken from a paper by Guha, Hilditch and Lovern, the results being expressed in percentages by weight, but for the sake of completeness the method of calculating molecular percentages is also illustrated. Also a method of correcting the data of the lower-boiling fractions is suggested and by means of actual data the effect of errors in the data on the estimated composition of a fraction is shown.

Effect of sucrose-induced overfeeding on brown adipose tissue—With special reference to in vitro thermogenesis and fatty acids compositions

1995 ◽  
Vol 20 (6) ◽  
pp. 477-484 ◽  
Author(s):  
Akihiro Kuroshima ◽  
Tomie Ohno ◽  
Mitsuru Moriya ◽  
Hiroshi Ohinata ◽  
Takehiro Yahata ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Brown Adipose Tissue ◽  
Special Reference ◽  
Brown Adipose

The Production of Fatty Acids in the Alimentary Tract of the Dog

1947 ◽  
Vol 23 (3-4) ◽  
pp. 346-349
Author(s):  
A. T. PHILLIPSON
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Propionic Acid ◽  
Large Intestine ◽  
Alimentary Tract ◽  
Energy Requirements ◽  
Propionic Acid Bacteria ◽  
The Individual

The significance of fermentation in the large gut of the dog has been investigated. According to the quantities of volatile acids and their relation to body weight, the lower fatty acids do not appear to contribute more than a small portion of the energy requirements of the animal. Evidence is presented to show that the individual acids produced in the large intestine consist largely of acetic and propionic acids and that the amount of butyric present is small. This is the same mixture of acids found where fermentation occurs in the alimentary tract of ruminants, horses, pigs, rabbits and rats. The higher proportion of propionic acid is interesting and suggests that the propionic acid bacteria are normal inhabitants of the large intestine of the dog and possibly of a wide variety of animals.

scholarly journals Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

2013 ◽  
Vol 58 (No. 11) ◽  
pp. 497-511 ◽  
Author(s):  
D. Lisiak ◽  
E. Grześkowiak ◽  
K. Borzuta ◽  
S. Raj ◽  
P. Janiszewski ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Energy Content ◽  
Subcutaneous Fat ◽  
Fish Oils ◽  
Triceps Brachii ◽  
Large White ◽  
Animal Fats ◽  
Diet Supplements ◽  
Longissimus Lumborum

The study was conducted on 32 hybrids of (Polish Large White × Danish Landrace) × Duroc breeds fed similar energy content feed, however differing in fat diet supplements. The animals were divided into four groups in which the following fat supplements were added to the feed: A – rapeseed and linseed oils, B – rapeseed and fish oils + swine fat, C – linseed and fish oils, D – rapeseed and linseed oils + lard. The carcass slaughter value was estimated and physicochemical and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) muscles were determined. The content of fatty acids in the subcutaneous fat of the loin as well as in the raw LL and TB muscles was estimated as well. It was shown that there were no significant differences in the range of slaughter value traits and meat quality between the groups. However, it was found that different kinds of supplemented fat had a different effect on the content of the polyunsaturated fatty acids in the backfat and in the raw LL muscle. The lowest level of fatty acids characterized the group of pigs fed with supplements consisting of rapeseed and fish oils + lard. The highest values were detected among fatteners supplemented with linseed. The kind of supplemented fat affected the changes in the level of PUFA n-3 fatty acids, especially the linolenic acid C18:3 in backfat. The n-6/n-3 ratio in pigs fed with a greater share of linseed (C and D groups) was better (about 3) than in pigs which obtained a greater portion of rapeseed and fish oils (about 5.5). In both the muscles and fat of fatteners from groups B and C the DHA content was 2–3 times higher than in A and D groups. Higher EPA content was found in the TB muscle.  

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

Sign in / Sign up

Export Citation Format

Share Document