Animal fats. 1. The component acids of deer fat and of camel fat

Abstract

Satisfactory methods of studying smaller quantities of ester than is usual in this work are descr. Crystallization from methanol at -20[degree] is an effective method of separating saturated and un_ saturated acids. Both deer and camel fat are "stearic-rich" with palmitic (25 and 29%), stearic (35 and 27%) and oleic acids (25 and 26%) as major components, and myristic, arachidic, tetradecenoic, hexadecenoic, octadecadienoic and octadecatrienoic acids as minor components. Camel fat also contains some higher unsaturated acids.