A rapid gas chromatographic method for the quantitation of volatile fatty acids in urine

1973 ◽  
Vol 81 (1) ◽  
pp. 65-69 ◽  
Author(s):  
B.F. Gibbs ◽  
K. Itiaba ◽  
J.C. Crawhall ◽  
B.A. Cooper ◽  
O.A. Mamer
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Chromatographic Method ◽  
Gas Chromatographic Method

Collaborative Study of a Chemical Method for Chick Edema Factor in Fats and Fatty Acids

1965 ◽  
Vol 48 (2) ◽  
pp. 433-437
Author(s):  
G R Higginbotham
Keyword(s):  
Fatty Acids ◽  
Chemical Method ◽  
Chromatographic Method ◽  
Collaborative Study ◽  
Edema Factor ◽  
Study Results ◽  
Gas Chromatographic Method

Abstract The microcoulometric gas chromatographic method for detection of chick edema factor in fats and fatty acids was suhjected to a second collaborative study. Results were satisfactory, and it is recommended that the method be adopted as official, first action.

scholarly journals Fatty acids and composition of their important groups in milk fat of Czech Pied cattle

2011 ◽  
Vol 51 (No. 5) ◽  
pp. 181-188 ◽  
Author(s):  
M. Pešek ◽  
E. Samková ◽  
J. Špička
Keyword(s):  
Fatty Acids ◽  
Palmitic Acid ◽  
Dairy Cows ◽  
Milk Fat ◽  
Chromatographic Method ◽  
Monounsaturated Fatty Acids ◽  
Fat Composition ◽  
Total Proportion ◽  
The Individual ◽  
Gas Chromatographic Method

In 2003, 2004 and 2005 milk fat composition was determined three times in 55 dairy cows of Czech Pied cattle housed in a byre with stanchions and fed under conditions usual on Czech production farms. Fatty acids were determined by a gas chromatographic method, 26 acids out of the total 37 acids observed in chromatograms were identified. The highest proportions were observed for palmitic acid (29.25 ± 2.98%), oleic acid (24.47 ± 3.27%), myristic acid (12.14 ± 1.80%) and stearic acid (8.91 ± 2.44%). The proportions of saturated, unsaturated and monounsaturated fatty acids were 64.71 ± 4.18, 31.96 ± 4.20 and 27.45 ± 3.42% of total acids, respectively. The total proportion of nutritionally undesirable lauric, myristic and palmitic acid was 45.26 ± 4.77%, while that of the desirable group of polyunsaturated fatty acids was 4.51 ± 1.09%. The observed relatively wide ranges of the individual groups of fatty acids indicate that it is possible to improve the milk fat composition in Czech Pied cows.  

Study of the effect of light on fatty acids of potato crisps using a gas chromatographic method

2004 ◽  
Vol 524 (1-2) ◽  
pp. 191-200 ◽  
Author(s):  
A. Sanches-Silva ◽  
J. López-Hernández ◽  
P. Paseiro-Losada ◽  
J. Simal-Lozano
Keyword(s):  
Fatty Acids ◽  
Chromatographic Method ◽  
Potato Crisps ◽  
Gas Chromatographic Method ◽  
Effect Of Light

Gas chromatographic method for determining free fatty acids in cheese

1988 ◽  
Vol 25 (2) ◽  
pp. 87-90 ◽  
Author(s):  
M. C. Martin-Hernández ◽  
L. Alonso ◽  
M. Juárez ◽  
J. Fontecha
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Gas Chromatographic Method

scholarly journals The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN ◽  
Claudiu Dan S Ä‚LÄ‚GEAN
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Proteolytic Enzymes ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Gas Chromatographic Method ◽  
Hard Cheese

The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.

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