THE APPLICATION OF THE ARNDT–EISTERT REACTION TO THE SYNTHESIS OF FATTY ACIDS OF HIGH MOLECULAR WEIGHT

1950 ◽  
Vol 28b (9) ◽  
pp. 556-560 ◽  
Author(s):  
F. A. Vandenheuvel ◽  
P. Yates
Keyword(s):  
Fatty Acids ◽  
Molecular Weight ◽  
Carboxylic Acid ◽  
Stearic Acid ◽  
High Molecular Weight ◽  
Efficient Method ◽  
Convenient Method ◽  
Ultraviolet Absorption ◽  
Aliphatic Carboxylic Acid ◽  
Eicosanoic Acid

The Arndt–Eistert reaction offers a convenient method for the synthesis of the higher members of the aliphatic carboxylic acid series. Nonadecanoic acid, eicosanoic acid, and heneicosanoic acid have been prepared successively from stearic acid in good yields. An efficient method of purification of the synthetic products is described. The ultraviolet absorption maxima for some diazoketones derived from the higher members of the aliphatic carboxylic acid series are recorded.

Liquid-liquid extraction of plutonium and americium by cekanoic acid from alkaline medium

2001 ◽  
Vol 89 (2) ◽  
Author(s):  
K. V. Chetty ◽  
V. Sagar ◽  
R. Swarup
Keyword(s):  
Molecular Weight ◽  
Carboxylic Acid ◽  
High Molecular Weight ◽  
Alkaline Medium ◽  
Distribution Ratio ◽  
Liquid Extraction ◽  
Liquid Liquid Extraction ◽  
Carbonate Medium ◽  
D Values

Liquid-liquid extraction studies of plutonium and americium from aqueous carbonate medium using a high molecular weight carboxylic acid namely cekanoic acid in different diluents has been carried out. The distribution ratio (D) values for Pu(IV) and Am(III) under various parameters such as concentration of extractant, Na

Relationship between trisaturated glyceride composition and the softening point of milk fat

1979 ◽  
Vol 46 (4) ◽  
pp. 633-639 ◽  
Author(s):  
Peter W. Parodi
Keyword(s):  
Fatty Acids ◽  
Molecular Weight ◽  
High Molecular Weight ◽  
Milk Fat ◽  
Softening Point ◽  
Correlation Coefficients ◽  
Low Molecular Weight ◽  
Excellent Correlation ◽  
Trisaturated Glyceride ◽  
Glyceride Fraction

SummaryNo relationship was found between the trisaturated glyceride content and the softening point (SP) of milk fat. Inter-esterification of milk fat increased its SP, but did not change the trisaturated glyceride content or the fatty acid composition of the trisaturated glyceride fraction. Inter-esterification increased the amount of both low and high and decreased the amount of medium molecular weight triglyceride species in the trisaturated glyceride fraction. The increase in the amount of high molecular weight triglyceride species was up to 3 times greater than the increase in the amount of low molecular weight triglycerides.The triglyceride species composition of the trisaturated glyceride fraction of milk fat was found to vary seasonally. Excellent correlation was found between SP and groups of low molecular weight triglycerides, groups of high molecular weight triglycerides and some individual triglyceride species. Correlation coefficients were higher than those previously reported between groups of fatty acids and SP.

Rapid and efficient method for isolating plant high molecular weight (HMW) DNA with high purity

1999 ◽  
Vol 44 (4) ◽  
pp. 378-380 ◽  
Author(s):  
Fang Qiu ◽  
Jianmin Fu ◽  
Weiwu Xie ◽  
Chuanyou Li ◽  
Bin Wang
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Efficient Method ◽  
High Purity ◽  
Hmw Dna

High molecular weight phospholipase A2 and fatty acids in human colon tumours and associated normal tissue

1996 ◽  
Vol 32 (10) ◽  
pp. 1781-1787 ◽  
Author(s):  
A.S. Soydan ◽  
I.A. Tavares ◽  
P.K. Weech ◽  
N.M. Tremblay ◽  
A. Bennett
Keyword(s):  
Fatty Acids ◽  
Molecular Weight ◽  
Phospholipase A2 ◽  
High Molecular Weight ◽  
Normal Tissue ◽  
Human Colon

The composition of grape cuticle wax

1965 ◽  
Vol 18 (7) ◽  
pp. 1059 ◽  
Author(s):  
F Radler ◽  
DHS Horn
Keyword(s):  
Fatty Acids ◽  
Molecular Weight ◽  
High Molecular Weight ◽  
Oleanolic Acid ◽  
Light Petroleum ◽  
Oxidation Products ◽  
Straight Chain ◽  
Neutral Alumina ◽  
Chain Lengths ◽  
Long Chain

The cuticle wax of the grape is composed of a soft wax (30%) readily removed by light petroleum and a hard wax (30%), mainly oleanolic acid, removed by chloroform. The soft wax of the fresh grape is composed chiefly of long-chain alcohols together with smaller amounts of aldehydes, esters, fatty acids, hydrocarbons, oleanolic acid, and small amounts of high molecular weight substances. The soft wax of dried grapes is similar in composition but contains no aldehydes and larger amounts of high molecular weight substances and oxidation products. The aldehydes, unusual wax components, are straight chain and range from C16 to C32 with the even chain-lengths predominating. They were destroyed by neutral alumina but can be chromatographed on silicic acid.

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