𝔖 Bobbio Scriptorium
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The fatty acids and glycerides of solid seed fats. XI. shorea robusta kernel fat

✍ Scribed by Hilditch, T. P. ;Zaky, Y. A. H.

Publisher
Wiley (John Wiley & Sons)
Year
1942
Weight
322 KB
Volume
61
Category
Article
ISSN
0368-4075

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✦ Synopsis

IPebmary, 1042

wliple egg which wcrc ptmlinsecl for testing were of poor ' IIEE F A m ACIDS AND CLyCERlDES OF baking qunlity, they did possess some residue of n h t i n g SOLID SEED FATS. ' XI. SHOREA ROBUSTA power, niitl their inclusion in cnkc inixings would, thero-KERNEL . FAT .. fore, lie of vnluo niid rcprcsciit a saving in the nmount of secondnry n h t i n g ngciit required. Bntters inndo with B y T. P. HILDITCH Ad Y.. A. H. w ( Y ' ' dried egg in fact nppenr to liirre niorc ' I own-spring " . SAorrn robadu (n trcr wiclelv &ttribntccl in nortliern thn,l tllosc lnn(~e ,vit~l frozcll egg so nltllougll it mrly Indin nnil rclntecl l~otnnienllv to tile Enst Inditin 9. nfer;opferrr. not be I)ossiblc to tllc e6g-SU6nr lllixture to produce tIre RoitrcC'uf I{ortir~~ tnIIni.) prodims nnts eontnining 72% of kernels. wliidi yield only nbont 14% of n pnle grccn

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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