Fatty acid chain length

Mixtures of zinc salts of aliphatic and aromatic carboxylic acids confer antireversion characteristics with improvements in dynamic properties. Their efficiency is dependent upon the fatty acid chain length and structure. 

However, Patton and Carey (42) have suggested that calcium soap formation is a part of usual lipid digestion. Other research indicates that the availability of calcium from calcium soaps infused into rat intestines increases as fatty acid chain length decreases ans as degree of polyunsaturatedness increases (58). 

Factors negatively affecting absorption of dietary fat may also be expected to negatively affect absorption of calcium. In the normal, healthy adult, dietary fat absorption is very efficient. However, such factors as level of dietary fat, fatty acid chain length, degree of fatty acid saturatedness, or triglyceride structure may have a measurable effect on calcium absorption under some circumstances. 

Fatty acid Chain length Unsaturations Brassica oilseed (%) Sunflower (%) Soybean (%) Linseed (%) Olive (%) Peanut (%) Castor (%)... 

In Figure 15-1, the Ri, R , and R3 are carbon chain lengths ranging from C4—C22 or more, though in these fats, Cn-C 7 predomiriate. Batches of triglycerides from various sources have their own random distribution of fatty acid chain lengths, but from the same fats and oils the distributions are fairly consistent. 

Biodiesel is attracting increasing attention worldwide as blending components or direct replacements for diesel fuel in vehicle engines. Biodiesel typically comprises lower alkyl fatty acid (chain length esters of short-chain alcohols,... 

The effect of altering the fatty-acid chain length of sodium salts of linear fatty acids on the air entrained in mortars is illustrated in Fig. 3.9 [5], The superiority of the 9-11 carbon chain length fatty-acids is clearly shown and, in practice, fatty-acid fractions with a high Cjq content are chosen the C9 and fatty acids do not occur... 

Fig. 5 Effect of the fatty acid chain length and unsaturation degree of lipase modifying group on transesterification. Triolein (5mg) and linoleic acid (50mg) and modified lipase (1mg) reacted at 37°C In hexane (1mL). (Adapted from ref. 4.)...

Fig. 3. Structures of selected polymerizable phosphatidylcholine (PC) lipids. The fatty acid chain lengths may vary from 12 to over 20 atoms.

Ohshima, T., Ratnayake, W.M.N., and Ackman, R.G. 1987. Cod lipids, solvent systems and the effect of fatty acid chain length and unsaturation on lipid class analysis by Iatroscan TLC-FID. J. Am. Oil Chem. Soc. 64 219-223. 

Common triglycerides may be separated by GC at high temperature (350°C) by total fatty acid chain length (e.g., tripalmitin and tristearin have total fatty acid chain lengths of 48 carbons and 54 carbons, respectively). 

Table 2 compares the major fatty acids of vegetable and fish oils and animal fats. Vegetable oils differ among themselves in the percentage of C16-C18 fatty acids, with the exception of coconut oil. In animal fats, fatty acid chain lengths extend from C10 to C20. 

The phase behavior of a synthetic lecithin, dipalmitoyllecithin, as analyzed by Chapman and co-workers (5), is diagrammed in Figure 3. The main features are the same as in the phase diagram of egg lecithin a mixture of numerous homologs. As a consequence of the variation in fatty acid chain length, the chain melting point is lowered which means that the critical temperature for formation of liquid crystalline phases is reduced. This temperature is about 42 °C for dipalmitoyllecithin, and, if the lamellar liquid crystal is cooled below this temperature, a so-called gel phase is formed. The hydrocarbon chains in the lipid bilayers of this phase are extended, and they can be regarded as crystalline. The gel phase and the transitions between ordered and disordered chains are considered separately. 

N. R. Pedersen, R. Wimmer, J. Emmersen, P. Degn, and L. H. Pedersen, Effect of fatty acid chain length on initial reaction rates and regioselectivity of lipase-catalysed esterification of disaccharides, Carbohydr. Res., 337 (2002) 1179-1184. 

Condensation step in fatty acyl-CoA elongation regulates fatty acid chain length... 

Perhaps the major take-home message here is that the fatty acid composition of the inositol phospholipids is quite different from that found in phosphoglycerides such as phosphatidylcholine or phosphatidylethanolamine. The uniqueness rests on the narrow spectrum of fatty acid chain lengths present. 

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