Triglyceride palmitic acid

Bromophenol blue (3.0...4.6) aliphatic carboxylic acids [225 — 228] malonic and lactic acids [229] palmitic and lactic acids [230] malonic, glycolic, malic, citric, tartaric, ketoglutaric, galacturonic and oxalic acids [196] dicarboxylic acids, succinic acid [231] indoleacetic acid, trichloroacetic acid [232] palmitic acid, palmityl- and stearyllactic acid [223] benzoic, sorbic and salicylic acid [234] metabolites of ascorbic acid [235] chloropropionic acid [236] oligogalacturonic acids [237] amino acids, hydrocarbons, mono-, di- and triglycerides [238] xylobiose, xylose, glucose and derivatives [239] sugar alcohols [91] toxaphene [240]... 

The traditional major source for the nonionic surfactant industry is fatty acid triglycerides from both animal and vegetable sources as the saturated or unsaturated acids. The saturated acids include lauric acid (w-dodecanoic), myristic acid (n-tetradecanoic), palmitic acid ( -hexadecanoic),and stearic acid (n-octadecanoic). The unsaturated acids include oleic acid (Z-9-octadecenoic) and linoleic acid (Z,Z-9,12-octadecadienoic). Of the 200 non-ionic surfactants... 

This structure shows a triglyceride with three identical saturated fatty acids. Tripalmitin, in which all fatty acids are palmitic acid (n = 14), provides one example of a fat. Triolein is an oil containing only oleic acid moieties esterified to glycerol. In contrast to these two examples, it is by no means necessary that the three fatty acid groups be derived from only one fatty acid. For example, we might have a triglyceride that contains one saturated fatty acid, say palmitic acid, one monounsaturated fatty acid, say oleic acid, and one polyunsaturated fatty acid, perhaps arachidonic acid. 

N.A. Protein, linoleic, oleic, linolenic and palmitic acids, trigonelline, choline, coumarin, nicotinic acid.100117175 Reduce total cholesterol and triglycerides without affecting the HDL, reduce blood sugar. 

Dimick, P. S., McCarthy, R. D. and Patton, S. 1965. Structure and synthesis of milk fat. VIII. Unique positioning of palmitic acid in milk fat triglycerides. J. Dairy Sci. 48, 735-737. 

Triglycerides, lecithin, and ergosterol are the main constituents of yeast lipid (feu. Oleic and palmitic acids predominate in yeast fet. These resemble the composition of common vegetable fats. Ergosterol. the precursor of calciferol (vitamin D2) varies from 1 to 3% of yeast dry matter. 

Figure D1.6.3 TLC-FID separation of a range of standard lipids. The mobile phase was 91 6 3 1 (v/v/v/v) hexane/ethyl acetate/diethyl ether/formic acid. Time refers to scanning time of the Chromarod. Abbreviations CE, cholesterol ester CHO, cholesterol DG, 1,2-diglyceride 1,3-DG, 1,3-diglyceride FFAU, highly unsaturated free fatty acid FFAS, less unsaturated free fatty acid MG, 1-monoglyceride PL, phosphatidylcholine TGU, highly unsaturated triglyceride TGS, saturated triglyceride. Tripalmitin and palmitic acid were used to complement trilinolenin and linolenic acid. Reproduced from Ackman and Heras (1997) with permission from AOCS Press.

FIGURE 6.6 A triglyceride derivative of chlorambucil, where the chlorambucil attached to the 2-position, and palmitic acid to positions 1 and 3 of the triglyceride. (From Stella, VJ. and Pochopin, N.L. Lymphatic Transport of Drugs, Charman, W.N. and Stella, V.J., Eds., CRC Press, Boca Raton, 1992, p. 181. With permission.)... 

Chlorambucil is an anticancer chemotherapeutic agent, used in the treatment of lymphomas. The targeting of this drug to the lymphatic system may improve the treatment of lymphatic cancers. Hence, a prodrug of chlorambucil was synthesized, with the parent drug attached to the 2-position of a triglyceride with palmitic acid in the 1 and 3 positions (Figure 6.6). 

The carboxylic acids can be subdivided into nonvolatile fatty acids, volatile fatty acids, hydroxy acids, dicarboxylic acids, and aromatic acids (Fig. 3). The nonvolatile fatty acids are molecules with more than five carbon atoms, such as stearic and palmitic acids, which are the degradation products of fats and triglycerides. Three different 18-C fatty acids that are important constituents of plants include oleic and linoleic acids that are abundant in plant seeds, and linolenic acid, which is abundant in plant leaves. Volatile fatty acids are short-chain molecules with one to five carbon atoms, such as acetic and valeric acid, associated with anaerobic metabolism. The hydroxy-acids are common intermediates in biochemical pathways, including the tricarboxylic acid cycle. The excretion of hydroxyacids by algae, such as the... 

Write a balanced equation for the condensation reaction in which lauric acid, palmitic acid, and stearic acid combine with glycerol to form a triglyceride. 

Figure 8.4. Changes in triglyceride composition of top olein (OOO) with a dropping point of 7°C compared to the original anhydrous milk fat. M = myristic acid P = palmitic acid S = stearic acid (Gibon and Tirtiaux, personal communication).

The positioning of fatty acids on the triglyceride chain follows several patterns. If unsaturated fatty acids are limited in availability, nature tends to place them in the number 2 position to obtain the lowest melting point for a plant s triglycerides. If more plentiful, the preferred positions will be 2 and 1 or 3 or both.44 In contrast, saturated fatty acids are more likely to be in the 2 position in fats of warm-blooded animals, with palmitic acid in the 2 position in (pork) lard as an example. 

To measure the activity in acidolysis, triolein was esterified with equimolar amounts of palmitic acid at 60°C by means of immobilized lipase (Fig. 4). The incorporation of palmitic acid into the triolein is measured by GIC of fatty acid methyl esters obtained after methoxylation of the triglycerides (8,9). One Batch Interesterification Unit (BIU) corresponds to 1 /xmol of palmitic acid incorporated (initial activity) into triolein per min. 

Fatty acids consist of a hydrocarbon chain with a carboxylic acid at one end. They can be classified on the basis of the length of the hydrocarbon chain (Table 2.2) and whether there are any double bonds. Trivial names of fatty acids such as butyric, lauric, oleic and palmitic acids are in common use in the food industry. A form of short-hand is used to refer to triglycerides where POS is palmitic, oleic, stearic. If the chain length is the same an unsaturated fat will always have a lower melting point. Another classification of fats that is used is in terms of the degree of unsaturation of the fatty acids. Saturated fats are fats without any double bonds. Many animal fats are saturated, but some vegetable fats, e.g. coconut oil, are saturated also. Mono-unsaturated fats include oils like olive oil but also some partially hydrogenated fats. Polyunsaturated fats have many double bonds and include sunflower oil. Because they are... 

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