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Some aspects of the fluorescence of drying oils
Author(s) -
Sims R. P. A.,
Cooper F. P.
Publication year - 1955
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/bf02639691
Subject(s) - nitromethane , linseed oil , fluorescence , conjugated system , glyceride , chemistry , polymerization , vegetable oil , decomposition , degree of polymerization , organic chemistry , chromatography , polymer , fatty acid , physics , quantum mechanics
Summary The fluorescence of vegetable oils may arise from both the non‐glyceride and the glyceride components of the oil. When linseed and safflower oils are heated, fluorescence decreases at first and then increases as polymerization progresses. The fluorescence of heated vegetable oils is masked by decomposition products and by nitromethane. Relating fluorescence to other characteristics of heated oils shows different functional relations for linseed, safflower, tung, and oiticica oils, and a general similarity of behavior between the two non‐conjugated oils and also between the conjugated oils.