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Safflower and olive oil have one of the highest levels of oleic acid among dietary fats. Oleic acid is used as a component in many foods, in the form of its triglycerides. It is a component of the normal human diet, being a part of animal fats and vegetable oils. [3] Oleic acid as its sodium salt is a major component of soap as an emulsifying ...
Oleic acid has 18 carbons, is found in most animal fats and olive oil, and is a cis-9-monounsaturated fatty acid. C 17 H 33 CO 2 H, IUPAC organization name (Z)-octadec-9-enoic acid, numerical representation 18:1 (9), n-9, molecular weight 282.46, melting point 13.4 °C, specific gravity 0.891. CAS Registry Number 112-80-1.
The molecular formula C 18 H 34 O 2 (molar mass: 282.46 g/mol, exact mass: 282.2559 u) may refer to: Elaidic acid; Octadecanolide; Oleic acid; Petroselinic acid ...
Pentanoic acid CH 3 (CH 2) 3 COOH C5:0 Caproic acid: Hexanoic acid CH 3 (CH 2) 4 COOH C6:0 Enanthic acid: Heptanoic acid CH 3 (CH 2) 5 COOH C7:0 Caprylic acid: Octanoic acid CH 3 (CH 2) 6 COOH C8:0 Pelargonic acid: Nonanoic acid CH 3 (CH 2) 7 COOH C9:0 Capric acid: Decanoic acid CH 3 (CH 2) 8 COOH C10:0 Undecylic acid: Undecanoic acid CH 3 (CH ...
Other desaturases convert oleic acid into ... It is an ester formed from omega-6-arachidonic acid (AA: C 20 H 32 O 2 ... the phase transition temperature of lipids of ...
stearic acid (24–37%), palmitic acid (24–30%), myristic acid, (0–4%), arachidic acid (1%), lauric acid (0–1%) Unsaturated fats; Total unsaturated: 36–43%: Monounsaturated: 29–43%: oleic acid (29–38%), palmitoleic acid (0–2%) Polyunsaturated: 0–5%: linoleic acid (0–4%), α-Linolenic acid (0–1%) Properties; Food energy per ...
This page contains tables of azeotrope data for various binary and ternary mixtures of solvents. The data include the composition of a mixture by weight (in binary azeotropes, when only one fraction is given, it is the fraction of the second component), the boiling point (b.p.) of a component, the boiling point of a mixture, and the specific gravity of the mixture.
It is usually expressed as a percentage of oleic acid (the main fatty acid present in olive oil) in the oil. As defined by the European Commission regulation No. 2568/91 and subsequent amendments, [ 1 ] the highest quality olive oil (extra-virgin olive oil) must feature a free acidity lower than 0.8%.