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Fatty acid environmental influence

In a continuous model river test system it can be shown that after passage through a sewage treatment plant ester sulfonates have no significant influence on the qualitative and quantitative composition of the biocenosis of a receiving water [113]. All the investigations into the environmental fate of a-sulfo fatty acid esters demonstrate that aquatic toxicity is alleviated by their fast ultimate biodegradability, which allows them to be classified as environmentally compatible. [Pg.495]

Dunstan, G.A, Olley, J., and Ratkowsky, D.A., 1999, Major environmental and biological factors influencing the fatty acid composition of seafood from Indo-Pacific to Antarctic waters, Rec. Res. Devel. Lipid Res., 3, 63. [Pg.262]

PA is the most abimdant saturated fatty acid found in most animal products, for example meat. Palmitic acid has been reported to account for approximately 27% of the saturated fatty acid content of beef (Whetsell et al., 2003). PA occurrences in animal s tissues are likely to be influence by environmental and nutritional factors. This imique feature makes PA an essential chemotaxonomic tool for identification of species of animals and poultry and even plant related species. [Pg.22]

The process of physical refining has been in use for 50 years for crude oils containing high levels of free fatty acids, for example, lauric acid oils, palm oil and tallow. Its wider application has been influenced during the past 10 years by economic and environmental... [Pg.194]

The characteristic fatty acid patterns of plant triacylglycerols are to some extent under genetic control (see Section VI). In addition, environmental factors may modify the basic patterns, the extent of modification depending on the species. Thus the seed oils of plants grown in cool climates tend to be more unsaturated than those grown in warm climates (Hitchcock and Nichols, 1971). The chief influence seems to be on the characteristic fatty acid of the seed, so that for example in flaxseed oil there is a marked decline in the proportion of linolenic acid between 10° and 30°C and a corresponding increase in the proportion of its precursor, oleic acid (Canvin, 1965). Similarly, the proportion of linoleic acid in sunflower seed oil steadily declines between 10° and 30°C, to be replaced by oleic acid. Yet the linoleic content of safflower and the ricinoleic acid of castor are unaffected by the same variation in temperature (Canvin, 1965). All rules have exceptions, and the experiments of Appelqvist (1975) showed that different lines of zero-erucic acid rape could respond differently to the same climatic variations. [Pg.222]


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Acid influences

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