Search results for "Satu"
showing 10 items of 1367 documents
Gas chromatography of homologous esters
1984
Abstract The gas chromatographic retention behaviour of the butanoyl and 2-, 3- and 4-chlorobutanoyl esters of C 3 —C 5 saturated aliphatic branched-chain and unsaturated C 3 —C 6 alcohols on SE-30 and OV-351 glass capillary columns operated iso-thermally at several temperatures is reported. Retention index increments at 80, 120 and 160°C show the effects of chain branching and the olefinic and acetylenic unsaturation in the alkyl chain and the effect of the position of the chlorine substituent in the acyl chain. The results are compared with the behaviour of the corresponding n -alkyl esters and the chlorinated propanoyl esters.
Historical and current progress in understanding the origin and structure of humic substances
2010
Research into humic substances (HS) has focused selectively on the search for aromatic structures. All aromatic compounds are regarded as eligible HS constituents, whereas aliphatic, polysaccharide structural constituents are considered non-HS. Wet chemical methods for analysing HS produce 2–5% aromatic compounds from the original starting material. Only those compounds in the hydrophobic extraction phases are studied carefully. Compounds in the hydrophilic extraction phases, containing mainly aliphatics, are discarded. Solid-state NMR spectra from HS show 30–40% of carbon–carbon unsaturation, which is selectively interpreted as ‘aromatic’. No recognition is given to the fact that NMR spect…
Chemical characterization of peat fulvic acid fractions
1993
Abstract Milled peat fulvic acid (FA) preparation was fractionated by XAD-8 and conventional extraction methods. The fractions were further analyzed by IR and NMR and subjected to cupric oxide (CuO) oxidation. Carbohydrates of polydisperse FA were mostly not retained in the XAD-8 fractionation. The intensity of the signals due to double bonded carbons was much greater in the 13 C and proton NMR spectrum of the XAD-8 retained fraction than in the spectra of the XAD-8 non-retained or XAD-8 non-treated fractions. In CuO oxidation the main products of all FA fractions were 4-hydroxybenzaldehyde and 4-hydroxyacetophenone, both indicators of 4-hydroxyphenylpropane building blocks. Their concentra…
Absorption and intestinal catabolism of fatty acids in the rat: effect of chain length and unsaturation
1991
Simultaneous portal blood absorption and intestinal mucosal catabolism of labelled fatty acids were investigated. Anaesthetized adult Wistar rats were infused intraduodenally either with 90 mumol of capric (C10:0), oleic (C18:1), linoleic (C18:2) or arachidonic (C20:4) 1-14C acids or with 30 mumol of each labelled fatty acid in addition to 30 mumol of oleic acid and 30 mumol of monopalmitin. For mixed infusates, experiments were carried out with two additional long-chain fatty acids: palmitic (C16:0) and erucic (C22:1) 1-14C acids. Radioactivity was quantified in the lipids and in the catabolic products in portal blood recovered at 5 min intervals for 1 h after infusion. At the end of the e…
Effect of pHand age of culture on cellular fatty acid composition of Leuconostoc oenos
1996
Z. DRICI-CACHON, J.F. CAVIN AND C. DIVIES. 1996. This study is concerned with the fatty acid composition of three strains of Leuconostoc oenos grown at different pH. The most abundant fatty acids were C18: 1w9, C19: 0 cy(w9,10) and C16:0, followed by C16: 1w9 and C14: 0. The pH considerably modified the fatty acid distribution in Lo107 (an acidophilic strain) and Lo8413 (a moderately acidophilic strain). However, moderate changes occurred for LoATCC 23277 (a less acidophilic strain). At pH 2.9, Lo107 has a remarkably high level of C19: 0 cy-(w9,10) and C19:0 cy(w11,12). Proportions of C18: 1 and C19:0 cyclo acids varied mainly with the pH of the medium and also as a function of growth phase…
Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR
1999
Abstract The oxidative deterioration of culinary oils and fats during episodes of heating associated with normal usage (80°C–300°C, 20–40 min) was monitored by FTIR spectroscopy. The thermal oxidation of polyunsaturated fatty acids during heating was studied by the determination of unsaturation percentage and trans isomers at various temperatures and heating times. Oils frequently used in food frying such as olive oil, sunflower oil, corn oil and seeds oil (sunflower, safflower and canola seed), and lard were studied. The Absorbance Correction Method is proposed to correct the spectral interference and allows the analytic use of signal which would not be initially valid for quantitative ana…
Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy
1998
The oxidative deterioration of polyunsaturated fatty acids (PUFAs) in culinary oils and fats during episodes of heating associated with normal usage (80-300 degrees C, 20-40 min) has been monitored by Fourier transform infrared spectroscopy (FTIR). The thermal oxidation of PUFAs is a free radical chain reaction, in which hydroperoxides are generally recognized as the primary major products. Hydroperoxides of PUFAs are easily decomposed into a very complex mixture of secondary products with the decrease in unsaturation. The oxidative advance of PUFAs during heating was studied by the determination of unsaturation percentage at different temperatures and heating times. Oils frequently used in…
Lipid content of Saccharomyces cerevisiae strains with different degrees of ethanol tolerance
1992
We analysed the fatty acid and sterol compositions of various Saccharomyces cerevisiae strains with ethanol tolerance varying from 4% to 12% (v/v) ethanol and at different concentrations of ethanol. The results we obtained agree with the existence of a relationship between membrane fluidity and ethanol tolerance but they do not support a direct role of unsaturated fatty acids in this tolerance. On the other hand, they support the importance of ergosterol in this phenomenon.
Fatty Acid Composition in the Lipids of some Marine Chiorococcales and Eustigmatales
1989
Abstract The fatty acid composition in the lipids of six coccoid microalgae species (≈ 2 μm in diameter) was investigated. In addition to analyses of ultrastructure and pigment content, lipid composition is shown to be a chemotaxonomic tool in the classification of algae. The four species of Chiorococcales (Chlorophyceae) - the marine species as well as the fresh water species, both kept in artificial seawater - contain a fatty acid composition resembling that of Chlorella spp. and of green leaves of higher plants. The fatty acid pattern is characterized as lacking in C20 acids but containing large amounts of C 16 and C 18 polyunsaturated fatty acids, hexadecatrienic acid (16 :3) and a-lino…
Ruminant fat volatiles as affected by diet. A review.
2006
Volatile compounds in meat have been widely studied for their favourable or undesirable effects on meat flavour, or for their potential use in tracing the animal feeding system. To date, the chemical mechanisms causing the appearance of volatile compounds in meat have been largely understood. Several variables are involved in the accumulation of volatiles in animal tissues and among them animal diet plays a key role. The purpose of the present review is to highlight the effects of different dietary regimes (concentrate, green grass and fat-enriched diets) on the appearance of fat volatile compounds in ruminant meat. Grain-based diets induce greater accumulations in meat of branched-chain fa…