《Table 1–Fatty acid composition of butter and olive oil.》

  提示：宽带有限、当前游客访问压缩模式

本系列图表出处文件名：随高清版一同展现

《Enhanced fat degradation following the addition of a Pseudomonas species to a bioaugmentation product used in grease traps》

1. 获取 高清版本忘记账户？点击这里登录

1. 下载图表忘记账户？点击这里登录

The fatty acid composition of the two fats used，butter（substrate fat at 7.5 g/L）and olive oil（substrate fat 8 g/L）is outlined in Table 1.Analysis using gas chromatography showed that the main fatty acids in the butter were myristic acid（C14:0），palmitic acid（C16:0），stearic acid（C18:0），oleic acid（C18:1n9c）and elaidic acid（C18:1n9t）.Other fatty acids detected by the GC at lower levels than the main fatty acids were capric acid（C10:0），myristoleic acid（C14:1n9c），palmitoleic acid（C16:1n9c），linoleic acid（C18:2n6c），arachidic acid（C20:0）and cis-11-eicosenoic acid（20:1）.The main fatty acids detected in the olive oil were:palmitic acid（C16:0），oleic acid（C18:1n9c）and linoleic acid（C18:2n6c）.Palmitoleic acid（C16:1n9c），stearic acid（C18:0），cis-11-eicosenoic acid（20:1）and arachidic acid（C20:0）were also detected in the oil by GC at lower levels.In the case of butter，saturated fatty acids comprised 66%of the total fatty acids while most of the fatty acids in the oil 85%were unsaturated fatty acids.