Abstract
AbstractInfrared spectroscopy can be a more powerful tool for fat analysis as is generally thought. Infrared spectra of solid triglycerides, unlike spectra of fats in the liquid form or in solutions, can namely give information about the following items: crystallization form, chain length of the fatty acid moieties, isomeric form, unsaturated fatty acid moieties, cis or trans unsaturation, and position of double bonds. This is illustrated by some examples. Almost all bands have been assigned, even in the fingerprint region. To understand the observed phenomena, the new concept ‘diathesis’ has been used with success.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
