The component fatty acids and glycerides
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Amy Pauline Dale; M. L. Meara
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Article
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1955
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John Wiley and Sons
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English
β 407 KB
π 1 views
## Abstract The component fatty acids of a specimen of palmβkernel oil [with characteristics: saponification equivalent 230β5, iodine value 16β7, free acidity (as lauric acid, per cent.) 8β1, unsaponifiable matter 1β6%] were found to be: caprylic 2β4, capric 3β7, lauric 45β2, myristic 18β6, palmiti