The use of infrared spectroscopy in the study of fats and oils is reviewed. The importance of the mid-infrared region in the study of lipids is shown. Di β erences between dispersive and Fourier-transform infrared techniques are commented on and the experimental methods used in the handling of oil an
The composition and concentration of n-alkanes in retail samples of edible oils
β Scribed by Alister S McGill; Colin F Moffat; Peter R Mackie; Pamela Cruickshank
- Publisher
- John Wiley and Sons
- Year
- 1993
- Tongue
- English
- Weight
- 472 KB
- Volume
- 61
- Category
- Article
- ISSN
- 0022-5142
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## Abstract A simple methodology for the determination of the fatty acid composition of edible oils through ^1^H NMR is proposed. The method is based on the fact that all fatty acid chains are esterified to a common moiety, glycerol, and the quantification is done directly in the ^1^H NMR spectra t
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