Branched-chain fatty acids of butterfat. 7. Investigation of the C13 acids

Shorland, F. B.; Gerson, T.; Hansen, R. P.

doi:10.1042/bj0610702

Cited by 20 publications

(7 citation statements)

References 5 publications

(11 reference statements)

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“…This work has been continued and amplified with the reported isolation of the n-C 15 and ?i-Cl3 acids by Shorland, Gerson & Hansen (1955 a, b) and the n-C 11 acid (margaric acid) by Hansen, Shorland & Cooke (1957). Gaps in the series of known branched-chain acids in butterfat were filled with the discovery of the C13 and C15 iso and ante-iso methyl-branched-chain acids (Shorland et al 1955a, b). James & Martin (1956) reported a wide range of »-odd acids in goat's milk fat, and estimated that these acids constitute about 2 % of the total weight of fatty acids in butterfat with probably a complete odd and even range from acetic to cerotic acid.…”

Section: -2mentioning

confidence: 99%

Section C. Dairy Chemistry: The chemistry of butter and butterfat

Pont

1960

Journal of Dairy Research

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Reviews of the progress of dairy science shortages it represents a major scientific, technical and economic challenge to the world's dairy industry. One of the highlights of technological progress in the period of this review has been the rapid expansion of the Meleshin continuous buttermaking process in the U.S.S.R. According to Kostygov (1957), Deputy President of the National Committee of Dairying, the number of continuous buttermaking machines in use in Russia rose from 342 in 1955 to 664 in 1956 and to more than 1000 in 1957. The aim is to have 2000 machines in production by 1965. More than 50,000 tons of butter were made in Russia by the continuous process in 1956. Continuous buttermaking has not expanded in Western countries. In the U.S.A. and Canada a recent unofficial report placed the number of Gold'n Flow Machines in use at 30, with six Creamery Package plants. In Australia and New Zealand no continuous process is being commercially used for butter: the Australian New Way continuous buttermaking plant based on the double-centrifuge principle has, ironically, found commercial application only in the manufacture of margarine. Technological progress in the latter countries has mainly centred round the introduction and development of large stainless steel churns up to 100-box (2^-ton) capacity (Loftus Hills, 1957), mechanical bulk wrapping and packing of butter (Anon. 1957), and the increasing size and complexity of dairy factories (Jackson, 1958). New books coming within the field of the review included volume n in the series The Lipids: their Chemistry and Biochemistry by H. J. Deuel Jnr. (1955). This 919page volume dealing with the composition and metabolism of lipids in the animal organism has a 20-page section on the synthesis and composition of milk fat. A third and revised edition of the well-known Textbook of Dairy Chemistry. Vol. I. Theoretical by E. R. Ling (19566) appeared with enlarged sections on the composition and chemical reactions of butterfat. A revised and enlarged third edition of Hilditch's (1956) Chemical Constitution of Natural Fats was also published; it has sections on the component fatty acids and glyceride structure of cow milk fat as well as other animal milk fats. Two new textbooks on butter by well-known German authors were Mikrobiologie der Butter by K. J. Demeter (1956) and Die Butter by W. Mohr and K. Koenen (1958), the latter volume of 628 pages covering a wide range of practical and theoretical aspects of buttermaking. Reports of the third All-Union Conference of Dairying held in Moscow in 1953 and the fourth All-Union Conference held in 1956 were published in Russian in book form. The former, of 370 pages, was briefly reviewed by King (1958); the latter contains 90 papers in 472 pages and both volumes have a number of contributions on the chemistry and technology of butter and butterfat. The proceedings of the 14th International Dairy Congress at Rome in 1956 included 53 papers on the technical problems of buttermaking. Jack & Smith (1956) reviewed the chemistry of milk ...

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Section: -2mentioning

confidence: 99%

Section C. Dairy Chemistry: The chemistry of butter and butterfat

Pont

1960

Journal of Dairy Research

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“…in diameter (Dixon, 1949) resulted in a se fractions (A2, 1-16) of which those shown in Tal used for the isolation of n-pentadecanoic acid, b jected to systematic fractionation in column E ( 1952) whereby methyl esters of C14, C15 and C16 a separated. In addition, as in the butterfat samI examined by Shorland et al (1955), the methyl est C,5 acids were resolved into low melting-point possessing optical activity and high melting-point from which optical activity was absent. The: melting-point fractions were combined giving esters.…”

Section: Strauss Oxfordmentioning

confidence: 99%

“…The generally accepted view until recently is indicated by Hilditch (1947) as follows: 'with the solitary exception of i8ovaleric acid (found only in the depot fats of the dolphin and porpoise) the molecules of all natural straight-chain fatty acids, saturated or unsaturated, contain an even number of carbon atoms.' This view, however, now requires modification as, after the isolation of pure n-heptadecanoic acid from hydrogenated mutton fat (Hansen, Shorland & Cooke, 1954a, b), n-pentadecanoic acid has been found in hydrogenated mutton fat (Hansen, Shorland & Cooke, 1954c), in hydrogenated sharkliver oil (Morice & Shorland, 1954) and in butterfat (Shorland, Gerson & Hansen, 1955). In addition, n-undecanoic acid was shown to be present in hydrogenated butterfat (Hansen, Shorland & Cooke, 1955); also, by means of liquid-gas partition chromatography (James & Martin, 1952), Hansen & McInnes (1954) demonstrated the occurrence in hydrogenated ox tallow of all the odd-numbered carbon acids from C. to C. inclusive.…”

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The isolation of n-pentadecanoic and n-heptadecanoic acids from shark (Galeorhinus australis Macleay) liver oil

Morice¹,

Shorland²

1955

Biochemical Journal

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“…* The amounts of n-Cl5 and n-C17 saturated acids have not been determined in the present work. The figure recorded for the n-C15 saturated acid is based on an earlier analysis of New Zealand butterfat byShorland, Gerson & Hansen (1955b).From results previously obtained on butterfat it is estimated that the proportion of n-C.7 acids is of the same order as that of n-Cl5 acids.VoI. 74…”

mentioning

confidence: 94%

“…The discovery of the saturated straight-chain acids containing an odd number of carbon atoms ('n-odd-numbered acids') in the body and milk fats of ruminants (Hansen, Shorland & Cooke, 1957;Shorland, Gerson & Hansen, 1955a, b) raises the question of their origin. Some light has been thrown on the mechanism of synthesis of these acids by the work of James, Peeters & Lauryssens (1956), who found that labelled propionate perfused through a cow's udder gave rise to the higher 'n-odd-numbered acids' by chain elongation with acetate.…”

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confidence: 99%