《AN INTRODUCTION TO THE CHEMISTRY OF FATS AND FATTY ACIDS》

1THE FATTY ACIDS1

Nomenclature1

Classification2

Saturated fatty acids3

Unsaturated fatty acids5

Branched-chain fatty acids21

Determination of structure24

Synthesis of fatty acids27

2THE CHEMICAL NATURE OF FATS38

Classification of lipids38

Methods of determining the chemical constitution of fats42

The component acids of fats57

The component glycerides of fats70

3THE PHYSICAL PROPERTIES OF FATS AND FATTY ACIDS76

Melting point76

Polymorphism and molecular structur77

Boiling point79

Monomolecular films79

Refractive index and molecolar refraction80

Solubility81

Spectra82

4THE CHEMICAL PROPERTIES OF FATS AND FATTY ACIDS85

Part ⅠHYDROLYSIS AND ESTERIFICATION85

Hydrolysis85

Esterification86

Part ⅡHYDROCENATION93

The course of the reaction93

Reaction conditions99

Other reductions101

Part ⅢOXIDATION103

Oxidation by reagents other than oxygen not accompanied by scission of the molecule103

Oxidation by reagents other than oxygen leading to scission of the molecule110

Oxidation by atmospheric oxygen(autoxidation)113

Part ⅣOTHER CHEMICAL PROFERTIES124

Thermal polymerisation124

H？logen-containing compounds128

R？ctions of the carboxyl group132

5THE SYNRHESIS AND UTHISATION FATS IN LIVING ORGANISMS135

The biosynthesis of fats in plants135

Fat metabolism in animals138

6THE CHIEF TECHNICAL APPLICATIONS OF FATS145

Edible fats145

Soap and soapless detergents147

Glycerine151

Paints,varnishes,linoleum152

Other uses of fats154

INDEX157