Ultraviolet spectroscopy unsaturated acids

If the solvent is to be used for ultraviolet spectroscopy, it is necessary to remove all the aromatic compounds. This may be done by shaking the hydrocarbon with a mi.xture of concentrated sulfuric and nitric acids, which will nitrate the aromatic compounds. The hydrocarbon is separated, washed with water, distilled, and passed through a column of activated alumina which will remove any residual unsaturated or nonhydrocarbon materials. The spectrum of the solvent is monitored as it passes from the column, and when significant absorption at 210 m/i is observed, the alumina is replaced. 

The movement of double bonds in long-chain unsaturated acids has been known since Varrentrapp converted oleic acid to palmitic by fusion with alkali, an observation which led to the invalid conclusion that oleic acid was the A2 or A3 acid. Double bond migration unaccompanied by chain fission occurs under milder conditions. The reaction also occurs more easily with methylene-interrupted polyene acids to give products with conjugated unsaturation which are easily recognized by ultraviolet spectroscopy (Section 9.3). 

Ucuhuba oil, 51, 95 Ultraviolet spectroscopy, 273,444,471 Umbelliferae, 52 Undecanoic acid, 1,345,350,351 Unesterified fatty adds in milk, 167 Unripe seeds, 184 Unsaponifiable content, 262 Unsaponifiables, 477 Unsaturated fatty acids crystal structure, 347 NMR, 273... 

Composition of oil/fat. To study the composition of oil/fat it is essential to test the purity of an oil/ fat for adulteration, accidentally or voluntarily. The specific fatty acid in fat can be determined by GC by preparing methyl esters with sodium methoxide. Mass spectrometry coupled to GC (GC-MS) is the most powerful tool for identification of fatty acids separated by GC. Free fatty acids in oil (index of rancidity) can be determined by titration against standard alkali. Infrared (IR) spectroscopy, Raman spectroscopy, and ultraviolet (UV) spectroscopy (200—400 nm) are used to detect isomers (trans and cis) of unsaturated fatty acids and conjugated double bonds. It is important to study saponification value (depict fatty acid chain length), iodine value (give the degree of unsaturation), and hydroxyl value (free fatty acids present in fats). 

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