与 «PALMITIN»相关的英语书籍
在以下的参考文献中发现
palmitin的用法。与
palmitin相关的书籍以及同一来源的简短摘要提供其在 英语文献中的使用情境。
The following is the mode of preparing Palmitin, the compound of palmitic acid
and glycerine. Palm oil is to be subjected to pressure between folds of linen, to
separate the more fluid portion. The solid part is to be treated six or seven times
with ...
2
The London, Edinburgh and Dublin Philosophical Magazine and ...
The following is the mode of preparing Palmitin, the compound of palmitic acid
and glycerine. Palm oil is to be subjected to pressure between folds of linen, to
separate the more fluid portion. The solid part is to be treated six or seven times
with ...
3
The London and Edinburgh Philosophical Magazine and Journal ...
The following is the mode of preparing Palmitin, the compound of palmitic acid
and glycerine. Palm oil is to be subjected to pressure between folds of linen, to
separate the more fluid portion. The solid part is to be treated six or seven times
with ...
David Brewster, Richard Phillips, Richard Taylor, 1841
4
Remington: The Science and Practice of Pharmacy
Palmitin and stearin have saturated structures. The glycerides in a fixed oil may
be simple or mixed. In simple glycerides, such as olein, palmitin, or stearin, all
three fatty acid groups are identical. In the more frequently encountered mixed ...
David B. Troy, Paul Beringer, 2006
5
The Chemical News and Journal of Physical Science
The most characteristic ingredients in these fats are stearin, margarin, and
palmitin. Stearin is a crystalline fat, melting at 144° F., and solidifying at 124° F.,
soluble in hot ether, or in seven times its weight of boiling alcohol, but deposited
from ...
6
Chemical News and Journal of Industrial Science
The most characteristic ingredients in these fats are stearin, margarin, and
palmitin. Stearin is a crystalline fat, melting at 144° F., and solidifying at 1240 F.,
soluble in hot ether, or in seven times its weight of boiling alcohol, but deposited
from ...
7
An Elementary Study of Chemistry
William McPherson. HC 16 H 31 O 2 (palmitic acid) C 3 H 5 (C 16 H 31 0 2 ) 3 (
palmitin) HC 18 H 35 O 2 (stearic acid) C 3 H 5 (C 18H35O2)3(stearin) Olein
isaliquidand is the main constituent of liquid fats. Palmitin and stearin are solids.
8
Bioreaction Engineering Principles
The feed to an anaerobic waste water plant operating as a continuous, stirred
tank reactor is a mixture of animal fats represented by tri-palmitin, C51H98O6.
The microorganisms (represented as CH1.8O0.5N0.2) use the fats as carbon
source ...
John Villadsen, Jens Nielsen, Gunnar Lidén, 2011
9
The Boston Cooking-School Cook Book
Fats and oils are found in both the animal and vegetable kingdom. Fats are solid;
oils are liquid; they may be converted into a liquid state by application of heat ;
they contain three substances, stearin (solid), olein (liquid), palmitin (semi-solid).
Fannie Merritt Farmer, 2010
10
the chemical news and journal of physical scien
Stearin and palmitin are such constituents. The crystals of the latter constituents
are, however, so small in freshly churned butter as not to be defined by a J-inch
power ; but let the butter when churned be washed with tepid water of 75° to 8o°
F.
