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The composition of the blubber fat of crabeater seal
Author(s) -
Winter G.,
Nunn W.
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.2740040908
Subject(s) - blubber , composition (language) , fractionation , distillation , seal (emblem) , chemistry , chromatography , food science , biology , fishery , art , linguistics , philosophy , visual arts
The composition of the blubber fat from a male crabeater seal has been determined. In general the composition is similar to that of the fat of other seals. The crystallization procedure in which methyl esters are used has been improved, and the efficiency of separation is now equal to that obtainable with fatty acids. The use of a rotating‐strip fractionation column has almost eliminated the formation of tarry residues in the fractional distillation.