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Fatty acid methyl esters (FAME) are a type of fatty acid ester that are derived by transesterification of fats with methanol. The molecules in biodiesel are primarily FAME, usually obtained from vegetable oils by transesterification. They are used to produce detergents and biodiesel. [1]
Palmitoleic acid has 16 carbons, is found in cod liver oil, sardine oil, and herring oil, and is a cis-9-monounsaturated fatty acid. C 15 H 29 CO 2 H, IUPAC organization name (Z)-hexadec-9-enoic acid, n-7, numerical representation of 16:1, molecular weight 254.41, melting point 5 °C, specific gravity 0.894. CAS Registry Number 373-49-9.
The most commonly used alcohol is methanol, producing fatty acid methyl esters (FAME). When ethanol is used fatty acid ethyl esters (FAEE) are created. Other alcohols used for the production of biodiesel include butanol and isopropanol. Fatty acid ethyl esters are biomarkers for the consumption of ethanol (alcoholic beverages). [1] [2] [3]
Palmitic acid (hexadecanoic acid in IUPAC nomenclature) is a fatty acid with a 16-carbon chain. It is the most common saturated fatty acid found in animals, plants and microorganisms. [ 9 ] [ 10 ] Its chemical formula is CH 3 (CH 2 ) 14 COOH , and its C:D ratio (the total number of carbon atoms to the number of carbon-carbon double bonds) is 16:0.
Methyl hexanoate is the fatty acid methyl ester of hexanoic acid (caproic acid), a colourless liquid organic compound with the chemical formula CH 3 −(CH 2) 4 −COO−CH 3. It is found naturally in many foods and has a role as a plant metabolite. It can also be found in the cytoplasm of cells. [1]
Myristic acid (IUPAC name: tetradecanoic acid) is a common saturated fatty acid with the molecular formula CH 3 (CH 2) 12 COOH. Its salts and esters are commonly referred to as myristates or tetradecanoates. The name of the acyl group derived from myristic acid is myristoyl or tetradecanoyl.
Melting point: −32 °C (−26 ... Ethyl oleate is a fatty acid ester formed by the condensation of ... the methyl ester of oleic acid, converts to 1-decene and ...
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.