Design, preparation and properties of novel renewable vinyl ester copolymers based on Soybean Oil and Dimer Fatty Acids

2013 ◽  
pp. 1173-1177
Author(s):  
Xue-Juan Yang ◽  
Shou-Hai Li ◽  
Kun Huang ◽  
Mei Li ◽  
Jian-Ling Xia
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Vinyl Ester ◽  
Dimer Fatty Acids

Preparation and Characterization of Dimer Fatty Acids-Based Vinyl Ester Resin Monomer

2013 ◽  
Vol 721 ◽  
pp. 86-89 ◽  
Author(s):  
Shou Hai Li ◽  
Xue Juan Yang ◽  
Kun Huang ◽  
Mei Li ◽  
Jian Ling Xia
Keyword(s):  
Fatty Acids ◽  
Vinyl Ester ◽  
Catalyst System ◽  
Raw Material ◽  
Esterification Reaction ◽  
Vinyl Ester Resin ◽  
Dimer Fatty Acids ◽  
Addition Amount ◽  
C Nmr

Novel dimer fatty acids-based vinyl ester resin monomer was prepared via simple ring-opening and esterification reaction with the aid of dimer fatty acids (DA) and glycidyl methacrylate (GMA) as raw material. The effects of different catalyst system, reacting time and reacting temperature on the yield, color, and viscosity of the final product were analyzed. The results of optimal experiments showed that BTEAC catalyst could make the final product with moderate viscosity and lighter color, the optimal BTEAC catalyst addition amount was 0.5wt.%, the optimal reacting temperature and reacting time was 115 °C and 2h, respectively. FTIR and 13C-NMR demonstrated that the target product had been successfully synthesized.

Digestion, ruminal metabolism, and feeding behavior of buffaloes fed diets supplemented with soybean oil, whole and raw soybean, and calcium salts of fatty acids

2021 ◽  
Vol 53 (2) ◽  
Author(s):  
Lucas Fialho de Aragão Bulcão ◽  
Henry Daniel Ruiz Alba ◽  
Gleidson Giordano Pinto de Carvalho ◽  
Maria Leonor Garcia Melo Lopes de Araújo ◽  
Jefferson Rodrigues Gandra ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Feeding Behavior ◽  
Calcium Salts

scholarly journals The microbiome affects liver sphingolipids and plasma fatty acids in a murine model of the Western diet based on soybean oil

2021 ◽  
pp. 108808
Author(s):  
Sara C. Di Rienzi ◽  
Elizabeth L. Johnson ◽  
Jillian L. Waters ◽  
Elizabeth A. Kennedy ◽  
Juliet Jacobson ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Murine Model ◽  
Western Diet ◽  
Plasma Fatty Acids

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

scholarly journals The contribution of fatty acids composition of soybean oil on natural and electro-optics polarization

2020 ◽  
Vol 1524 ◽  
pp. 012007
Author(s):  
A Rahmawati ◽  
K S Firdausi ◽  
H Sugito ◽  
M Azzam ◽  
V Richardina ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Fatty Acids Composition

scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

Relationship between morphology, properties and degradation parameters of novative biobased thermoplastic polyurethanes obtained from dimer fatty acids

2012 ◽  
Vol 97 (10) ◽  
pp. 1964-1969 ◽  
Author(s):  
Carmen Bueno-Ferrer ◽  
Elodie Hablot ◽  
María del Carmen Garrigós ◽  
Sergio Bocchini ◽  
Luc Averous ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Thermoplastic Polyurethanes ◽  
Dimer Fatty Acids
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