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The component fatty acids of Aspergillus ochraceus fat

✍ Scribed by Madan Gopal Sood; Jagjit Singh

Publisher
John Wiley and Sons
Year
1973
Tongue
English
Weight
167 KB
Volume
24
Category
Article
ISSN
0022-5142

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## Abstract The Component fatty acids and glycerides of Dhupa fat have been determined by a combination of the low‐temperature crystallization, lead salt separation, and spectrophotometric techniques. The major Component fatty acids of a number of specimens range from palmitic 10‐13, steam 39‐45, o

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The composition of the seed fat of Citrullus colocynthis as established by the present investigation is palmitic 10~40ojO ; stearic 6.52% ; arachidic 1.70% ; oleic 20.92% ; linoleic 58+81y0 ; and linolenic 1.65%. This composition agrees largely with the general trend of the family and of the genus C