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Thermal‐diffusion fractionation: Oils, fats, and some derivatives
Author(s) -
Seelbach C. W.,
Quackenbush F. W.
Publication year - 1957
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/bf02638764
Subject(s) - monoglyceride , degree of unsaturation , fractionation , chemistry , glycerol , triglyceride , glyceride , chromatography , diffusion , fatty acid , organic chemistry , biochemistry , cholesterol , thermodynamics , physics
Summary A number of fats and oils and derivatives there‐from were subjected to thermal diffusion in a column in which one plate was heated with low‐pressure steam and the other cooled with tap water. Triglyceride moved toward the top while glycerol and monoglyceride moved toward the bottom when mixtures containing all components were diffused. Mixed triglycerides showed no tendency to separate; neither did fatty‐acid mixtures which differed only in degree of unsaturation. However when a fatty acid mixture was brominated, subsequent separation was observed. Marked color‐improvement was observed in the top fractions from various crude oils; the colored substances were concentrated exponentially in the bottom fractions. Polymeric substances from partly polymerized oils also concentrated toward the bottom. Some tentative generalizations on types of separations to be expected are discussed.