Abstract
AbstractA revolution has taken place in the analysis of fats. Physical methods, both rapid and accurate, have replaced laborious chemical procedures. The timehonored saponification equivalents and iodine values now are calculated from Chromatographic and nuclear magnetic resonance spectroscopic data. Differential migration processes such as countercurrent distribution, liquid‐liquid chromatography, and gas chromatography have supplanted the classical distillation and crystallization procedures for analysis and preparation.What have been referred to as “gadgets” are now the stock‐in‐trade of the analytical lipid chemist. Mass, infrared, ultraviolet, and nuclear magnetic resonance spectrometers are the accepted tools for organic characterization. Recording detectors and computer processing of data reduce the labor of analysis and improve its quantitation. Today's methodology stands at the verge of specifying fatty acid composition of even so complex lipids as hydrogenated fats in terms of the amounts, the positions, and geometric configurations of its individual component fatty acids.
Published Version
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