Normal Disappearance Curve of Emulsified Fat From the Blood Stream and Some Factors Which Influence It

Abstract

The effects of various emulsifying systems, types of oil, blood fat concn. H ion concn. and acidity upon the clearance of emulsified fat from the blood stream of rats were tested. Except where gelatin was used as the emulsifying agent, the rate of disappearance of emulsified fat from the blood indicated a 1st order process. The absolute rate of clearance of triglyceride oils is not influenced by the chemical composition of oil in the emulsion but is influenced by the emulsifying agents used.