## Comprehensive chromatography in the characterisation of edible oils and fats The analysis of oils and fats is based almost entirely on chromatography sometimes linked to a spectroscopic procedure. This review covers multidimensional methods using two of GC, LC, and SFC which together provide a m
Research Highlights: Lipid Technology 3/2010
β Scribed by Frank D. Gunstone
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 2010
- Tongue
- English
- Weight
- 193 KB
- Volume
- 22
- Category
- Article
- ISSN
- 0956-666X
No coin nor oath required. For personal study only.
β¦ Synopsis
Biosurfactants from urban wastes
Six biosurfactants (BS) isolated from green and urban food residues under aerobic digestion for 0-60 days were investigated for chemical composition, surface activity properties and detergent performance in fabric washing and were compared with commercial anionic and non-ionic surfactants (CS). BS and CS have similar performance when used neat but 1:1 mixes show significant synergy. The results indicate that when used above critical micellar concentration no critical difference was evident between the BS and CS. These observations encourage expectation for industrial application and commercialisation of BS as components of detergent formulations.
π SIMILAR VOLUMES
These two monounsaturated omega-3 acids are easily synthesised in a four-step synthesis in overall yields of l43%. The Z:E ratio was 97:3 or better. These acids are made from 15-hydroxypentadecanoic acid or its C 16 homologue by esterification, oxidation to the corresponding aldehyde, Wittig couplin
Identification and characterisation of D12, D6, and D5 desaturases from the green microalga Parietochloris incisa Under nitrogen starvation the freshwater microalga Parietochloris incisa produces large amounts of triacylglycerols rich in arachidonic acid. The D12, D6, and D5 desaturases required to