Fat Iodine Value Research Articles

631. Variations in iodine value of milk fats

Iodine values of milk fats of grazing cows show wide variations which are chiefly determined by differences in oleic acid content. Among the factors promoting the variations are: individuality of the cow, stage of lactation, breed differences, diurnal and incidental (irregular) day-to-day effects, nature of the food and plane of nutrition.Results of experiments with feeding an unsaturated vegetable oil indicate that considerable proportions of the unsaturated long chain acids of milk fat were derived from the ingested oil. It is deduced that herbage lipids may contribute materially to the production of milk fat of grazing cows.From comparisons of the extents to which dietary long chain unsaturated acids are incorporated into milk fats of grazing and semi-fasting cows, it would appear that the rise in iodine value following partial inanition does not result from increased uptake of fatty acids withdrawn from the more highly unsaturated glycerides of the body reserves.

Studies on the fats of the bacon pig with reference to carcass quality. The relation between growth rate and chemical composition of pig depot fat

Consideration of the composition of pig depot fats from the point of view of Callow's growth-rate theory (Callow, 1935a,b), shows that the theory appears to explain the iodine values of fats both of groups of animals and of depots of an individual pig. When, however, the fatty acid compositions of the fats are considered, the theory is untenable in respect of the depots of an individual pig. Differences in unsaturation between outer back fat, inner back fat, and perinephric fat are essentially determined by differences in the ratio of oleic acid to stearic acid, differences in linoleic acid content being inconsiderable.It can equally be shown that the growth-rate theory does not explain the results obtained by Hilditch & Pedelty (1941) for depot fats of sheep. Differences between different depots both of the pig and of the sheep seem to be characteristic of the species and cannot readily be altered by altering either the quantity or the quality of the diet.

Notes on the Necessary Amount of Potassoum Iodide in the Determination of the Iodine Value of Fats

ウィオス法に依る油脂の沃素價測定には從來多くの場合滴定に際して沃化カリ溶液を著しく過剩に使用するやうに規定されてあるが,本實験の結果により10%沃化カリ溶液10cc又は5%沃化カリ溶液15ccを使用すれば充分であることを認めた.

Preliminary notes on the sterol iodine values of oils and fats by the Bolton and Williams method

Preliminary notes on the sterol iodine values of oils and fats by the Bolton and Williams method