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The bacteriostatic effects of extracts of chicken duodenum on certain micro‐organisms II. —Preparation and properties of concentrates
Author(s) -
Barrett J.,
Berridge N. J.
Publication year - 1953
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740040806
Subject(s) - fractionation , duodenum , linoleic acid , chemistry , food science , solvent , chromatography , fatty acid , organic chemistry , medicine , surgery
The chromatographic fractionation of concentrates prepared from chicken duodenum by solvent treatment led to preparations having the properties of unsaturated fatty acids. The most active fractions had a bacteriostatic power roughly equal to that of linoleic acid, but their chemical properties suggested acids of greater molecular weight.