Search results
Results From The WOW.Com Content Network
[1] [2] [3] It is a measure of the average molecular weight (or chain length) of all the fatty acids present in the sample in form of triglycerides. The higher the saponification value, the lower the fatty acids average length, the lighter the mean molecular weight of triglycerides and vice versa.
According to a 2009 review by the American Heart Association, instead of avoiding ω-6 fats, the ω-6:ω-3 ratio should be decreased by consuming more ω-3 fats. The conversion rate of linoleic acid (LA) into arachidonic acid is very low with a diet high in linolenic acid. [11] The maximum ω-6:ω-3 ratio allowed in dog food by the AAFCO is 30: ...
It is also called n-octanol-water partition ratio. [2] [3] [4] K ow serves as a measure of the relationship between lipophilicity (fat solubility) and hydrophilicity (water solubility) of a substance. The value is greater than one if a substance is more soluble in fat-like solvents such as n-octanol, and less than one if it is more soluble in ...
(B – S) is the difference between the volumes, in mL, of sodium thiosulfate required for the blank and for the sample, respectively; N is the normality of sodium thiosulfate solution in Eq/ L; 12.69 is the conversion factor from mEq sodium thiosulfate to grams of iodine (the molecular weight of iodine is 126.9 g/mol);
A liquid fat sample combined with neutralized 95% ethanol is titrated with standardized sodium hydroxide of 0.1 eq/L normality to a phenolphthalein endpoint. The volume and normality of the sodium hydroxide are used, along with the weight of the sample, to calculate the free fatty acid value. [3]
This ratio is therefore a comparison of the solubilities of the solute in these two liquids. The partition coefficient generally refers to the concentration ratio of un-ionized species of compound, whereas the distribution coefficient refers to the concentration ratio of all species of the compound (ionized plus un-ionized). [1]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
In the food industry and biochemistry, interesterification (IE) is a process that rearranges the fatty acids of a fat product, typically a mixture of triglycerides.The process implies breaking and reforming the ester bonds C–O–C that connect the fatty acid chains to the glycerol hubs of the fat molecules.