The component fatty acids of soybean lecithin View Full Text


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Article Info

DATE

1944-03

AUTHORS

M. H. Thornton, C. S. Johnson, M. A. Ewan

ABSTRACT

Lecithin was prepared from crude soybean phosphatides by the Pangborn modification of the cadmium chloride method. Results of analysis indicated that this preparation was 97 per cent lecithin and 3 per cent cephalin. Its fatty acid composition was as follows: palmitic—15.77 per cent; stearic—6.30 per cent; oleic—12.98 per cent; linoleic—62.92 per cent; linolenic—2.02 per cent. More... »

PAGES

85-87

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02568014

DOI

http://dx.doi.org/10.1007/bf02568014

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1046488664


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