Abstract
ABSTRACTVarious lipids were reacted with HO36Cl and 36ClO2 in an aqueous medium, and the extent of incorporation of 36Cl into the lipids was determined. Cl incorporation into lipids treated with HOCl was greater than lipids treated with ClO2. Free fatty acids incorporated more Cl than their corresponding esters. The degree of Cl incorporation was directly correlated with number of double bonds in the lipid. Triglycerides behaved as esters of their component fatty acids. High Performance Liquid Chromatography (HPLC) studies indicated at least two chlorinated products were formed from the reaction of HO36Cl with oleic acid.
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