Fatty higher

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. 

Some fairly typical results, obtained by LaMer and co-workers [275] are shown in Fig. IV-24. At the higher film pressures, the reduction in evaporation rate may be 60-90%—a very substantial effect. Similar results have been reported for the various fatty acids and their esters [276,277]. Films of biological materials may offer little resistance, as is the case for cholesterol [278] and dimyristoylphosphatidylcholine (except if present as a bilayer) [279]. 

If, on the other hand, RCOOH is a higher fatty acid and R OH a polyhydric alcohol, then the enzyme is called a lipase. Stearin or glyceryl tristearate (a fat) is... 

With higher aliphatic acids, RCOOH, keten yields first a mixed anhydride CH3COOCOR, which can be distilled under reduced pressure by slow distillation at atmospheric pressure the mixed anhydride undergoes rearrangement into the anhydride of the higher fatty acid and acetic acid, for example ... 

The higher alcohols occur in minor quantities primarily as the wax ester (ester of a fatty alcohol and a fatty acid) in many oilseed and marine sources. Free alcohols octacosanol [557-61-9] C2gH gO, and triacontanol [28351-05-5] have been isolated in very small amounts from sugarcane and its... 

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. 

Hydrogenolysis Process. Patty alcohols are produced by hydrogenolysis of methyl esters or fatty acids ia the presence of a heterogeneous catalyst at 20,700—31,000 kPa (3000—4500 psi) and 250—300°C ia conversions of 90—98%. A higher conversion can be achieved using more rigorous reaction conditions, but it is accompanied by a significant amount of hydrocarbon production. 

A USDA report indicates that between 1967 and 1988, butter consumption remained stable at 2 kg per capita, margarine dropped from 5.1 to 4.7 kg, and measured total fat intake per day dropped from 84.6 to 73.3 g (14). This study also projects that the reduced consumption of tropical oils is only temporary and will return to former use levels, possibly even higher. One reason for this projected rise in tropical oil consumption is the knowledge of the beneficial effects of medium-chain length acids high in lauric oils. There is a keen interest in omega-3 fatty acids, as well as linoleic acid, contained in fish oils. 

Fatty acids are susceptible to oxidative attack and cleavage of the fatty acid chain. As oxidation proceeds, the shorter-chain fatty acids break off and produce progressively higher levels of malodorous material. This condition is known as rancidity. Another source of rancidity in fatty foods is the enzymatic hydrolysis of the fatty acid from the glycerol. The effect of this reaction on nutritional aspects of foods is poorly understood andhttie research has been done in the area. 

Recently, the use of Hpase enzymes to iateresterify oils has been described (23). In principle, if a 1,3-speciftc Hpase is used, the fatty acid ia the 2 position should remain unchanged and the randomization occur at the terminal positions. However, higher temperatures, needed to melt soHd fats, may cause a 1,2-acyl shift and fatty acids are scrambled over all positions. 

Measurement of Unsaturation. The presence of double bonds in a fatty acid side chain can be detected chemically or through use of instmmentation. Iodine value (IV) (74) is a measure of extent of the reaction of iodine with double bonds the higher the IV, the more unsaturated the oil. IV may also be calculated from fatty acid composition. The cis—trans configuration of double bonds may be deterrnined by infrared (59) or nmr spectroscopy. Naturally occurring oils have methylene-intermpted double bonds that do not absorb in the uv however, conjugated dienes maybe deterrnined in an appropriate solvent at 233 nm. 

Concrete. Hydrocarbon extracts of plant tissue, concretes are usually soHd to semisoHd waxy masses often containing higher fatty acids such as lauric, myristic, palmitic, and stearic as well as many of the nonvolatiles present in absolutes. 

Linear a-olefins were produced by wax cracking from about 1962 to about 1985, and were first commercially produced from ethylene in 1965. More recent developments have been the recovery of pentene and hexene from gasoline fractions (1994) and a revival of an older technology, the production of higher carbon-number olefins from fatty alcohols. 

On heating, an alkanolamine soap first dehydrates to the amide this is also obtained from the methyl ester of the fatty acid by heating with the alkanolamine at 60°C in the presence of a catalytic amount of sodium methoxide. Methanol is removed under partial vacuum. At higher temperature, the amide is dehydrated to an oxa2oline. 

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