The Influence of Temperature on the Nature of the Fat formed by Living Organisms

Abstract

The belief of Leathes and Raper that the temp. at which fats are formed in nature is a factor which influences their degree of unsaturation is confirmed. Pure strains of Aspergillus niger and Rhizopus nigricans were grown at varying temp. The iodine values of fatty acids produced varied with temp., the degree of saturation varying directly as temp. increased.