Effect of various combinations of exogenous higher fatty acids on cardiac function in transient coronary insufficiency and referfusion

1984 ◽  
Vol 97 (2) ◽  
pp. 161-165
Author(s):  
P. F. Litvitskii ◽  
R. V. Bobylev ◽  
M. I. Kurdina ◽  
V. P. Ivanov
Keyword(s):  
Fatty Acids ◽  
Cardiac Function ◽  
Coronary Insufficiency ◽  
Transient Coronary Insufficiency ◽  
Higher Fatty Acids

scholarly journals SEPARATION OF THE HIGHER FATTY ACIDS

1952 ◽  
Vol 195 (1) ◽  
pp. 299-310 ◽  
Author(s):  
Edward H. Ahrens ◽  
Lyman C. Craig
Keyword(s):  
Fatty Acids ◽  
Higher Fatty Acids

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

1967 ◽  
Vol 34 (3) ◽  
pp. 257-272 ◽  
Author(s):  
B. Reiter ◽  
T. F. Fryer ◽  
A. Pickering ◽  
Helen R. Chapman ◽  
R. C. Lawrence ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Milk Fat ◽  
Gluconic Acid ◽  
Bacterial Flora ◽  
Single Strain ◽  
Acid Lactone ◽  
Aseptic Conditions ◽  
Higher Fatty Acids

SummaryComparisons were made of the flavour, free fatty acids and bacterial flora of commercial cheese made at different factories and experimental cheese made under aseptic conditions: (i) with δ-gluconic acid lactone instead of starter, (ii) with starter only, (iii) with starter and added floras derived from the curd of the commercial cheeses (reference flora cheeses).Comparison of the bacterial flora of commercial and reference flora cheeses showed that replication of organisms was better with some reference floras than with others. In all the cheeses the lactobacilli increased in numbers during maturation, whilst other groups of organisms died out.The amount of acetic acid present was influenced by the starter and by the lactobacilli. Single-strain starters produced some acetic acid, most of which was lost in the whey; commercial starters produced considerably more, due to the presence in them of Streptococcus diacetilactis. Later in maturation lactobacilli increased the acetic acid content, a greater increase being observed with homo-than with heterofermentative strains.The initial levels of butyric and higher fatty acids in the milk varied with source of the milk and with the season, summer milk having higher levels than winter milk. During cheese-making a slight increase of these acids occurred in every cheese made with starter and a further small increase occurred during ripening. However, there was no increase in the content of these acids in the cheese made with δ-gluconic acid lactone, indicating that lactic acid bacteria were weakly hydrolysing the milk fat.Flavour trials showed that Cheddar flavour was present not only in the reference flora and commercial cheese, but also in the cheese made with starter only. Different starters produced different intensities of flavour; one strain produced an intense fruity off-flavour. Cheeses made with δ-gluconic acid lactone were devoid of cheese flavour.

Fluoro-fatty acids and the impairment of cardiac function in the rat in vivo and in vitro

1988 ◽  
Vol 83 (2) ◽  
pp. 158-166 ◽  
Author(s):  
A. Tosaki ◽  
D. J. Hearse
Keyword(s):  
Fatty Acids ◽  
Cardiac Function

scholarly journals Kolbe’s Reaction of Higher Fatty Acids. III. Anode Potential in the Electrolysis of Laurio Acid with Platinum Anode

1962 ◽  
Vol 35 (7) ◽  
pp. 1233-1236 ◽  
Author(s):  
Ryoichi Matsuda ◽  
Takeo Hisano ◽  
Toshio Terazawa ◽  
Norio Shinohara
Keyword(s):  
Fatty Acids ◽  
Anode Potential ◽  
Platinum Anode ◽  
Higher Fatty Acids

Extraction in Emulsion Mode of Higher Fatty Acids from Vegetable Oils by Methanol or Ethanol in Esters Production

2020 ◽  
Vol 93 (3) ◽  
pp. 437-448
Author(s):  
I. A. Permyakova ◽  
V. V. Vol’khin ◽  
O. S. Medvedeva
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Higher Fatty Acids
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