Goat tallow

The making of soap is one of the oldest of chemical syntheses. (It is not nearly so old, of course, as the production of ethyl alcohol man s desire for cleanliness is much newer than his desire for intoxication.) When the German tribesmen of Caesar s time boiled goat tallow with potash leached from the ashes of wood fires, they were carrying out the same chemical reaction as the one carried out on a tremendous scale by modern soap manufacturers hydrolysis of glycerides. Hydrolysis yields salts of the carboxylic acids, and glycerol, CH2OHCHOHCH2OH. 

The compositions of many animal tallows are superficially very similar to that of beef. Mutton tallow is normally slightly more saturated and therefore harder than beef tallow. Goat tallow is even harder. Some typical fatty add compositions are given in Table 3.163. As with with beef tallow, many of these fats contain significant amounts of trans and branched-chain fatty acids. 

Tlingit (Alaska, USA) Lichens fi om the ground in the woods are used for sores. Crushed and then heated on rocks with seal oil and mountain goat tallow (de Laguna 1972)... 

Chakraborty, R., Sahu, H., 2014. Intensification of biodiesel production from waste goat tallow using infrared radiation process evaluation through response surface methodology and artificial neural network. Applied Energy 114, 827—836. Available at http //www. sciencedirect.eom/science/article/pii/S030626191300319X (accessed 01.03.15.). 

Asa quick method of detection it has been suggested that differential scanning calorimetry (DSC) can detect lard adulteration in goat and mutton tallows, though the level of detection is not likely to be very low. 

Rashwan, M.R.A. and Youssef, M.K.E. (1989) Detection and evaluation of lard adulteration in pure goat and mutton tallow. Proceedings of 35th International Congress of Meat Science and Technology, 2, 542-548. 

AP is made by saponification, the reaction between alkalis and animal or vegetable fats. Soaps made with austic potash are liquid, while caustic soda makes soaps that are solid. The most popular fats used are lard, goat suet, beef tallow, olive oil and palm oil. 

Animal edible tallow is normally obtained from beef but also from sheep and goats, processed from suet. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation. It is used in animal feed, to make soap, for cooking, as bird feed, and was used for making candles. It can be used as a raw material for the production of biodiesel and other oleochemicals. ... 

Many carboxylic acids have common names that are derived from Latin or Greek words that indicate one of their natural sources. Methanoic acid is called formic acid formica, Latin ant). Ethanoic acid is called acetic acid acetum, Latin vinegar). Butanoic acid is one compound responsible for the odor of rancid butter, so its common name is butyric acid butyrum, Latin butter). Pentanoic acid, as a result of its occurrence in valerian, a perennial herb, is named valeric acid. Hexanoic acid is one compound associated with the odor of goats, hence its common name, caproic acid caper, Latin goat). Octadecanoic acid takes its common name, stearic acid, from the Greek word stear, for tallow. 

Fatty acids with a cyclohexane ring at the end of the hydrocarbon chain, such as 11-cyclohexylundecanoic (3-27) and 13-cyclohexyltridecanoic acids are minor constituents of milk, butter, sheep s tallow and rumen bacteria. The amount of 11-cyclohexylundecanoic acid in cow and goat milk is 1 2 g/kg. It was found that this acid has inhibitory effects on the bacteria Bacillus cereus, Escherichia coli and fungi Fusarium ctdmorum. Cyclic fatty acids are also found in the ordinary oils, where their formation is induced by heating (see Section 3.8.1.5). 

The common (trivial) names of some fatty acids are of long standing, and often indicate the initial source studied. As examples butyric acid is a major component of butter flavor the 6, 8, and 10 saturated fatty acids have been called the goaty acids because they impact characteristic flavors of goat and sheep milk and cheese and the terms olein and stearin were applied in the early manufacture of oleomargarine and compounded shortenings to the liquid and solid fractions, respectively, of tallow separated by pressing. 

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