Showing papers on "Docosenoic Acid published in 1953"
TL;DR: Eicosenoic acid was detected as a constituent of the glycerides of peanut oil in this paper, but the amount in this sample of oil was judged to be less than 0.3% of the fatty acids.
Abstract: Eicosenoic and docosenoic acids have been identified as constituents of the glycerides of peanut oil (Arachis hypogaca L. var. Spanish). Hexadecenoic acid could not be detected; if present, the amount in this sample of oil is judged to be less than 0.3% of the fatty acids. The oils of the bitter hickory nut (Caryacordiformis Koch) and acorn (Quercusalba L.) have the ordinary palmitate–oleate–linoleate composition. Neither contained a detectable amount of eicosenoic acid. Estimated proportions of some of the acids in these oils are given.
11 citations