Fatty acids numbering

The nomenclature of the anandamides uses a widely accepted fatty acid numbering the first number indicates the number of carbon atoms of the fatty acid the second number indicates the number of double bonds (all of them skipped) the third number indicates the carbon atom (counting from the end of the fatty chain) with the first double bond. Razdan, R.K. (1986) Pharmacol. Rev. 38, 75 149. 

The physical properties, such as melting points, specific heat, viscosity, density, and refractive index depend on the type of fatty acids present in the triglyceride and their location, chain length of fatty acids, number and location of cis and trans double bonds on the fatty acid chains as well as compatibility of the different triglycerides in the mixture and the type of crystal present. 

Fatty acid Number of carbon atoms number of double bonds Approximate composition, %... 

Fatty acid (number of carbon atoms) Acid Iodine value of the Triglyceride... 

Total polar materials Polymerized triglycerides Oxidized fatty acids Number of samples... 

Fatty acid Number Induction Oxidation of allyl period rate... 

Table 16.2 Common Naturally Occurring Fatty Acids Number...

Fatty Acid Number of Carbon Atoms Number of Acetyl-CoA Number of /3-Oxidation Cycles... 

The lower members of the series are liquids soluble in water and volatile in steam. As the number of carbon atoms in the molecule increases, the m.p. and b.p. rise and the acids become less soluble in water and less volatile. The higher fatty acids are solids, insoluble in water and soluble in organic solvents. 

The fatty acids occur in nature chiefly as glycerides see fats), which constitute the most important part of the fats and oils, and as esters of other alcohols, the waxes. The naturally occurring fatty acids are mostly the normal straight-chain acids with an even number of carbon atoms. 

The organophilic part R can come from a natural fatty acid whose carbon number is around 18 and whose chain contains a number of unsaturated bonds. Dimers of fatty acids (Cgg diacids) have also been used. 

The decarbonylation-dehydration of the fatty acid 887 catalyzed by PdCl2(Ph3P)2 fO.Ol mol%) was carried out by heating its mixture with acetic-anhydride at 250 C to afford the terminal alkene 888 with high selectivity and high catalyst turnover number (12 370). The reaction may proceed by the oxidative addition of Pd to the mixed anhydride[755]. 

Prostaglandins arise from unsaturated C20 carboxylic acids such as arachidonic acid (see Table 26 1) Mammals cannot biosynthesize arachidonic acid directly They obtain Imoleic acid (Table 26 1) from vegetable oils m their diet and extend the car bon chain of Imoleic acid from 18 to 20 carbons while introducing two more double bonds Lmoleic acid is said to be an essential fatty acid, forming part of the dietary requirement of mammals Animals fed on diets that are deficient m Imoleic acid grow poorly and suffer a number of other disorders some of which are reversed on feed mg them vegetable oils rich m Imoleic acid and other polyunsaturated fatty acids One function of these substances is to provide the raw materials for prostaglandin biosynthesis... 

Once formed cholesterol undergoes a number of biochemical transformations A very common one is acylation of its C 3 hydroxyl group by reaction with coenzyme A derivatives of fatty acids Other processes convert cholesterol to the biologically impor tant steroids described m the following sections... 

Acetyl coenzyme A is the biosynthetic precursor to the fatty acids, which most often occur naturally as esters Fats and oils are glycerol esters of long chain carboxylic acids Typically these chains are unbranched and contain even numbers of carbon atoms... 

Fats and oils (Section 26 2) Tnesters of glycerol Fats are solids at room temperature oils are liquids Fatty acid (Section 26 2) Carboxylic acids obtained by hydro lysis of fats and oils Fatty acids typically have unbranched chains and contain an even number of carbon atoms in the range of 12-20 carbons They may include one or more double bonds... 

Animal fats and vegetable oils are triacylglycerols, or triesters, formed from the reaction of glycerol (1,2, 3-propanetriol) with three long-chain fatty acids. One of the methods used to characterize a fat or an oil is a determination of its saponification number. When treated with boiling aqueous KOH, an ester is saponified into the parent alcohol and fatty acids (as carboxylate ions). The saponification number is the number of milligrams of KOH required to saponify 1.000 g of the fat or oil. In a typical analysis, a 2.085-g sample of butter is added to 25.00 ml of 0.5131 M KOH. After saponification is complete, the excess KOH is back titrated with 10.26 ml of0.5000 M HCl. What is the saponification number for this sample of butter ... 

Residual monomers in the latex are avoided either by effectively reacting the monomers to polymer or by physical or chemical removal. The use of tert-huty peroxypivalate as a second initiator toward the end of the polymeri2ation or the use of mixed initiator systems of K2S20g and tert-huty peroxyben2oate (56) effectively increases final conversion and decreases residual monomer levels. Spray devolatili2ation of hot latex under reduced pressure has been claimed to be effective (56). Residual acrylonitrile also can be reduced by postreaction with a number of agents such as monoamines (57) and dialkylamines (58), ammonium—alkali metal sulfites (59), unsaturated fatty acids or their glycerides (60,61), their aldehydes, esters of olefinic alcohols, cyanuric acid (62,63), andmyrcene (64). 

Eats and oils from a number of animal and vegetable sources are the feedstocks for the manufacture of natural higher alcohols. These materials consist of triglycerides glycerol esterified with three moles of a fatty acid. The alcohol is manufactured by reduction of the fatty acid functional group. A small amount of natural alcohol is also obtained commercially by saponification of natural wax esters of the higher alcohols, such as wool grease. 

Fatty acids derived from animal and vegetable sources generally contain an even number of carbon atoms siace they are biochemically derived by condensation of two carbon units through acetyl or malonyl coenzyme A. However, odd-numbered and branched fatty acid chains are observed ia small concentrations ia natural triglycerides, particularly mminant animal fats through propionyl and methylmalonyl coenzyme respectively. The glycerol backbone is derived by biospeciftc reduction of dihydroxyacetone. 

Fatty acid CAS Registry Number Common name Designation Principal sources... 

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