𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The effect of various processing treatments on the content and composition of the long-chain fatty acids of red clover

✍ Scribed by George E. Outen

Publisher
John Wiley and Sons
Year
1979
Tongue
English
Weight
306 KB
Volume
30
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of Degree, Type, and Position of
Effect of Degree, Type, and Position of Unsaturation on the pKa of Long-Chain Fatty Acids
✍ James R. Kanicky; Dinesh O. Shah πŸ“‚ Article πŸ“… 2002 πŸ› Elsevier Science 🌐 English βš– 151 KB

Titration of a series of C(18) fatty acids yields pK(a) values that decrease with an increasing degree of unsaturation in the fatty acid chain. The pK(a) values of stearic, elaidic, oleic, linoleic, and linolenic acids were studied and compared to values of area per molecule in a spread monolayer of

Effect of lactulose on the metabolism of
Effect of lactulose on the metabolism of short-chain fatty acids
✍ Misael Uribe; Octavio Campollo; Christiane Cote πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 273 KB πŸ‘ 2 views

## Short-chain (C,-C,) fatty acids account for 80%-70% of the anions in the colon. Acetate (C,) is nontoxic in contrast to C,,,,-C, fatty acids (propionate, butyrate, isobutyrate, valerate, and isovalerate). which induce coma in animals and may be important in the patho-gen& of hepatic coma in hum