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Melting point: 13 to 14 °C (55 to 57 °F; 286 to 287 K) ... Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an ...
Melting point: −6.0 °C (21.2 °F) Boiling point: ... It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other ...
Elaidic acid has 18 carbons and is a trans-9-mono-unsaturated fatty acid. It is also a trans isomer of oleic acid. C 17 H 33 CO 2 H, IUPAC organization name (E)-octadec-9-enoic acid, numerical representation 18:1 (9), n-9, molecular weight 282.46, melting point 43–45 °C. CAS Registry Number 112-79-8.
In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point. Commercial tallow commonly contains fat derived from other animals, such as lard from pigs, or even from plant sources. Tallow consists mainly of triglycerides (fat), whose major constituents are derived from stearic and oleic acids.
They both have a double bond located midway along the carbon chain. It is the geometry of this bond that sets oleic and elaidic acids apart. They have distinct physical-chemical properties of the molecule. For example, the melting point of elaidic acid is 45 °C higher than that of oleic acid. [36]
Melting point: backfat: 30–40 °C (86–104 °F) ... About 20% of lard is the achiral triglyceride with palmitic acid on carbon 2 and oleic acid on carbons 1 and 3. [7]
The Gmelin rare earths handbook lists 1522 °C and 1550 °C as two melting points given in the literature, the most recent reference [Handbook on the chemistry and physics of rare earths, vol.12 (1989)] is given with 1529 °C.
Melting point: 5 °C; 41 °F; 278 K ... from glycerol and three units of the unsaturated fatty acid oleic acid ... kcal (39.64 kJ) per gram. Per mole of oxygen it is ...