Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors E. MITEVA, Z. TRENDAFILOVA and M. CHAKUROV A study was made of the fatty-acid composition of phospholipids and the fraction of free fatty acids
Fatty hormones in cotton fibers 1.—Their isolation and characterisation of the constituent fatty acids
✍ Scribed by Nagabhushanam Mandava; J. W. Mitchell
- Publisher
- John Wiley and Sons
- Year
- 1971
- Tongue
- English
- Weight
- 541 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
A method for ihe large-scale isolation of plant hormones from cotton fibers is described. Chemical euamination revealed that these are fatty substances. The constituent fatty acids in the hormones were determined by chromatographic and spectroscopic analyses which showed various fatty acids with 14 22 carbon atoms.
Hormones in Cotton Fibers. I.
indicates that there is a possibility that these substances are similar to some of those we describe here. Further, some artifacts24 may also be formed when solvents, particularly acetone, ether, etc. are brought into contact with some adsorbents such as alumina or silica gel. Some of these artifacts are condensation products which may also have growth-regulating properties.
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