scholarly journals Revision of the End Carbon Chain Concept in the Gas-Liquid Chromatography of Methyl Esters of Unsaturated Fatty Acids

Nature ◽  
1962 ◽  
Vol 195 (4847) ◽  
pp. 1198-1198 ◽  
Author(s):  
R. G. ACKMAN
Keyword(s):  
Fatty Acids ◽  
Liquid Chromatography ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Carbon Chain ◽  
Gas Liquid Chromatography

Ozonolysis of unsaturated fatty acids. II. Esterification of the total products from the oxidative decomposition of ozonides with 2,2-dimethoxypropane

1967 ◽  
Vol 45 (13) ◽  
pp. 1405-1410 ◽  
Author(s):  
John D. Castell ◽  
R. G. Ackman
Keyword(s):  
Fatty Acids ◽  
Liquid Chromatography ◽  
Unsaturated Fatty Acids ◽  
Performic Acid ◽  
Acid Oxidation ◽  
Gas Liquid Chromatography ◽  
Positional Isomers ◽  
Flame Ionization ◽  
Hydrogen Flame

The total acidic products from the performic acid oxidation of the ozonide of methyl oleate formed in methanol may be esterified directly in a few hours with 2,2-dimethoxypropane. The ester concentrations are adequate for the determination of the positional isomers of monoethylenic fatty acids directly from the reaction mixture, using a hydrogen flame ionization gas–liquid chromatography detector. Dimethyl sulfoxide was not required to prevent the breakdown of 2,2-dimethoxypropane under the conditions employed.

The Air Blowing of Cod Liver Oil. II. Changes in Fatty Acid Composition as Determined by Gas–Liquid Chromatography

1963 ◽  
Vol 20 (1) ◽  
pp. 89-94 ◽  
Author(s):  
P. M. Jangaard ◽  
R. G. Ackman ◽  
R. D. Burgher ◽  
M. L. Hughes
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Unsaturated Fatty Acids ◽  
Gas Liquid Chromatography ◽  
Cod Liver Oil ◽  
Highly Unsaturated Fatty Acids ◽  
Air Blowing ◽  
Two Temperatures ◽  
Higher Temperature

The effect of air blowing at two temperatures, 80 and 130 °C, on the major component fatty acids of cod liver oil has been determined. As expected, the proportions of the highly unsaturated fatty acids drop rapidly, especially at the higher temperature investigated. The saturated acids are virtually unchanged under the conditions employed, while the proportion of monounsaturated acids shows only a slight drop.

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