The raw oil, which chemically consists of the glycerides of oleic, oleo-margaric, and probably isomeric acids, is distinguished by its rapid drying properties.
The oil, which probably consists of the glycerides of oleic, linoleic, and palmitic acids, is secured by crushing, steaming and pressing the seed.
Chemically it consists of the glycerides of linoleic, oleic, and isolinoleic acid, its constitution being responsible for its very high iodine value.
It contains glycerides of linoleic and especially palmitic acid.
Furthermore, the acids which occur most commonly in natural fats are those which contain eighteen carbon atoms; in fact, more than 80 per cent of the glycerides which compose all animal and vegetable fats are those of the C{18} acids.
Amongst these glycerides may be mentioned the following: Tristearin--C3H5(O.
Other analogous glyceridesare apparently contained in greater or smaller quantity in certain other oils.
In the vegetable kingdom many other fats or glycerides are to be found, as myristin from nutmegs, a glyceride of lauric acid in the fat of the bay tree, etc.
Some glycerides exist ready formed as natural fats, others are produced artificially.
This reaction also occurs with the neutral glycerides of these acids, olein being converted into elaidin, which melts at 32°C.
The ester or ether value, or number of milligrammes of KOH required for the saponification of the neutral esters or glycerides in 1 gramme of fat, is represented by the difference between the saponification and acid values.
The maximum amount of hydrolysis was attained with cocoa-nut oil, probably owing to its large proportion of the glycerides of volatile fatty acids.
It has already been pointed out that neutral fats or the glycerides are a combination of fatty acid with glycerine.
In the seeds of the castor oil plant, especially in the protoplasm of the seed, the enzyme which has the property of causing hydrolysis of the glycerides is found.
This process consists in heating the previously purified fat or oil in the presence of lime and water, or water only, for several hours, which causes a splitting of the glyceridesinto fatty acids and glycerine.
The fats and oils of natural origin, that is, the animal and vegetable fats and oils, consist of mixtures of glycerides and, generally speaking, of a considerable number of such components.
The chemical definition of saponification is the conversion of an ester, of which glycerides are merely a certain type, into an alcohol and an acid or a salt of this acid.
For the most part the naturally occurring glyceridesare mixed glycerides.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "glycerides" in a variety of sentences. We hope that you will now be able to make sentences using this word.
