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The chemistry of polymerized oils. I. Characteristics of some pilchard stand oil fractions
Author(s) -
Joubert F. J.,
Sutton Donald A.
Publication year - 1952
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02631476
Subject(s) - distillation , chemistry , triglyceride , fraction (chemistry) , mass fraction , polymerization , isothermal process , vacuum distillation , fatty acid , organic chemistry , composition (language) , viscosity , chromatography , chemical engineering , polymer chemistry , polymer , materials science , thermodynamics , biochemistry , cholesterol , composite material , physics , linguistics , philosophy , engineering
SummaryPresent‐day knowledge of the composition and mode of formation of stand oils is briefly reviewed. One pilchard stand oil of low viscosity has been separated by molecular distillation into non‐polymeric and polymeric triglycerides. The non‐polymeric triglycerides contain, a very low proportion of fatty acid chains linked together in contradiction of a published hypothesis. The polymeric triglycerides have been separated into three broad sub‐fractions, the number average molecular weights of which have been determined by an isothermal distillation method. The polymeric triglyceride sub‐fraction of lowest molecular weight was shown to contain an appreciable proportion of linked fatty acid chains.