Fat Olive oil

Chicken breast Chicken skLn Beef fat Olive oil Canola oil Com oil Soy- bean il Saf- flower rril ... 

Oleic acid CH3(CH2),CH=CH(CH2)7—COOH 13 Lard, beef fat, olive oil, peanut oil... 

Martin-Moreno, J. M., Willett, W. C., Gorgojo, L. et al (1994) Dietry fat, olive oil intake and breast cancer risk. International Journal of Cancer, 58, 774-80. 

Castile soap is manufactured from olive oil, transparent soap from decolorized fats and liquid green soap from KOH and vegetable oils. Soaps are sometimes superfatted in that they contain some free fatty acid. 

Palmitic Acid.—This acid, together with steanc and oleic-acids, in the form of the glycerides, are the chief constituents of fats. Palmitin (glyceride of palmitic acid) is also found in certain x egetable oils like palm and olive oil. The acid occurs also as the cetyl ester in spermaceti and as the myricyl ester in bees-wax. It may be obtained from oleic acid by fusion with potash,... 

Several applications involve the removal of large amounts of triglicerides, including the determination of wax esters in olive oil (39), sterols and other minor components in oils and fats (40, 41), PCBs in fish (42), lactones in food products (43, 44), pesticides (45), and mineral oil products in food (46,47). Grob et al. (47) studied the capacity of silica gel HPLC columns for retaining fats, and concluded that the capacity of such columns is proportional to their size, although the fractions of the volumes that are then transferred to the GC system grow proportionally with the column capacity. For these reasons, 2-3 mm i.d. LC columns are to be preferred for LC-GC applications. 

The actual mechanism or process involved in the operation of smelling is not exactly known. The most important investigation in this direction is that of Backmann. He observed that in order that a substance may be odorous it must be sufficiently soluble in both water and in the lipoid fats of the nose cells. The odours of the saturated aliphatic alcohols first increase as the molecular weight increases and then decrease. The lower alcohols are comparatively odourless because of their low degree of solubility in the lipoid fats, while on the other hand the highest members are odourless because of their insolubility in water. The intermediate alcohols which are soluble in both fats and water have powerful odours. Backmann used olive oil in his experiments as a substitute for the lipoid fats. 

Common fats (butter, tallow) and oils (olive, palm, and peanut) are mixed esters each molecule has most often three, sometimes two, or, rarely, one kind of acid combined with a single glycerol. There are so many such combinations in a given sample that fats and oils do not have sharp melting or boiling points. Ranges are found instead. 

The raw materials for the manufacture of soap, the alkali salts of saturated and unsaturated C10-C20 carboxylic acids, are natural fats and fatty oils, especially tallow oil and other animal fats (lard), coconut oil, palm kernel oil, peanut oil, and even olive oil. In addition, the tall oil fatty acids, which are obtained in the kraft pulping process, are used for soap production. A typical formulation of fats for the manufacture of soap contains 80-90% tallow oil and 10-20% coconut oil [2]. For the manufacture of soft soaps, the potassium salts of fatty acids are used, as are linseed oil, soybean oil, and cottonseed oil acids. High-quality soap can only be produced by high-quality fats, independent of the soap being produced by saponification of the natural fat with caustic soda solution or by neutralization of distilled fatty acids, obtained by hydrolysis of fats, with soda or caustic soda solutions. Fatty acids produced by paraffin wax oxidation are of inferior quality due to a high content of unwanted byproducts. Therefore in industrially developed countries these fatty acids are not used for the manufacture of soap. This now seems to be true as well for the developing countries. 

Soaps are made by heating sodium hydroxide with a fat such as coconut oil, olive oil, or beef fat, which contain esters formed between glycerol and fatty acids (see Section 19.7). The sodium hydroxide attacks the esters and forms the soluble soap. In the case of beef fat, stearic acid forms the soap sodium stearate, seen in (3). Soaps, however, form a scum in hard water. The scum is an impure precipitate of calcium stearate. 

The main difference between oils and fats is that oils are liquid at room temperature and fats are solid at room temperature. Oils, such as olive oil or corn oil, usually come from plant sources and contain mainly unsaturated fatty acids. Fats, such as butter and lard, contain an abundance of saturated fatty acids and generally come from animal sources. 

Olive oil was the original model lipid for partition studies, and was used by Overton in his pioneering research [518,524], It fell out of favor since the 1960s, over concerns about standardizing olive oil from different sources. At that time, octanol replaced olive oil as the standard for partition coefficient measurements. However, from time to time, literature articles on the use of olive oil appear. For example, Poulin et al. [264] were able to demonstrate that partition coefficients based on olive oil-water better predict the in vivo adipose-tissue distribution of drugs, compared to those from octanol-water. The correlation between in vivo log Kp (adipose tissue-plasma) and log (olive oil-water) was 0.98 (r2), compared to 0.11 (r2) in the case of octanol. Adipose tissue is white fat, composed mostly of triglycerides. The improved predictive performance of olive oil may be due to its triglyceride content. 

The choice of alkali was more difficult. In Leblanc s time, the alkali was generally a carbonate (C03) or hydroxide (OH) of potassium or sodium extracted from the ashes of salt-rich plants. For example, northerners made an odoriferous soft soap by burning wood and boiling its ashes with animal fat or fish oil. In Spain, Marseilles, Genoa, and Venice, hard Castile soap was made by boiling olive oil with the ashes of seaweed and shore plants. 

There is a much wider choice of hydrophobes. Most are based on substantially linear long-chain alkanes, either saturated or unsaturated. These were originally obtained from naturally occurring fats and oils such as castor, fish, olive, sperm, coconut and tallow oils, but these sources were later superseded by petroleum products which at that time were cheaper. More recently, not only has the price of crude oil escalated, but there has also been a growing... 

Glycerolipids Animal fats, vegetable oils (e.g. palm oil, olive oil) including drying oils (e.g. linseed, walnut, poppy seed) Paint binders, varnishes, illuminants, commodities, ingredients of cosmetic and pharmaceutical preparations... 

K. Kimpe, P.A. Jacobs, M. Waelkens, Analysis of oil used in late Roman oil lamps with different mass spectrometric techniques revealed the presence of predominantly olive oil together with traces of animal fat, Journal of Chromatography A, 937, 87 95 (2001). 

To date, the studies that have tried to link dietary fat to increased risk of coronary heart disease have remained ambiguous. Studies have shown that cholesterol-lowering drugs help reduce the risk of heart (45) disease, but whether a diet low in cholesterol can do the same is still questionable. While nutrition experts are debating whether a low-fat, carbohydrate-based diet is the healthiest diet for Americans, nearly all agree that the anti-fat message of the last twenty years has been oversimplified. For example, some fats and oils like those found in olive oil... 

Partition coefficients of a series of aliphatic hydrocarbons, including n-hexane, have been determined in human tissues (Perbellini et al. 1985). The following partition coefficients for n-hexane (olive oil/air, blood/air, tissue/air) were determined olive oil, 146 blood, 0.80 liver, 5.2 kidney, 3 brain, 5 fat, 104 muscle, 5 heart, 2.8 and lung, 1. Saline/air partition was not reported separately for n-hexane, but was very low for the range reported for the entire group of compounds (0.1-0.4). 

Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) E 322 lecithins 30g r1... 

The fat to be examined (0-5-0-7 g.) is dissolved in 15 c.c. of chloroform in a dry conical flask (capacity 500 c.c.) and 25 c.c. of the standardised iodine solution are added. If, after a short time, the colour of the solution diminishes to a light brown, it is necessary to add a further 10 c.c. of the iodine solution. After four hours the colour of the solution should still be dark brown. Potassium iodide solution (20 c.c. of 10 per cent solution) is now added and the uncombined iodine still present titrated as above. The calculation is made in accordance with the definition of iodine value . Lard, olive oil, or linseed oil should be examined. 

The solubility of C60 and C70 fullerenes in vegetable oils will permit to employ these molecules for topical use in creams, lotions and ointments, which are adsorbed by skin. Vegetable oils, especially olive oil, are considered excellent excipients for injectable preparation where the active principle is soluble in fats. Their absorption in the subcutaneous tissues is slow and limited and ensures a gradual release of the active principle (Adami, 1960). 

Much of the fat taken in via the diet will contain unsaturated fatty acids, particularly that portion which originates from plant material. For example, the fats in olive oil contain up to 85% oleic acid... 

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