CONTENTS 



Preface v 



I. General Characteristics and Classification of Lipids 1 



1 . Introduction 1 



2 . Definitions 2 



3 . Classification 3 



( 1 ) Simple Lipids 3 



a. Neutral Fats 3 



b. Waxes 3 



(2) Compound or Conjugate Lipids 4 



a. Phospholipids or Phosphatides 4 



b. Cerebrosides 4 



c. Sulfolipids 5 



(3) Derived Lipids 5 



a. Fatty Acids 5 



b. Alcohols 5 



c. Hydrocarbons 5 



d. Vitamins D 6 



e. Vitamins E 6 



f . Vitamins K 6 



II. The Chemistry of Fatty Acids and Glycerol 7 



1 . Introduction 7 



2. Classification and Structure of Fatty Acids 8 



( 1 ) Nomenclature 9 



(2) Saturated Fatty Acids 10 



(3) Monoethenoid Acids 11 



a. Octadecenoic Acids 13 



b. Vaccenic Acid 16 



c. Hexadecenoic Acid 16 



d. Other Monoethenoid Acids 17 



(4) Polyethenoid Acids 17 



a. Linoleic Acid 20 



b. Linolenic Acid 22 



c. Elaeostearic Acid 22 



d. Arachidonic Acid 24 



(5) Ethynoic Acids 25 



a. Tariric Acid 25 



b. 6,9-Octadecenynoic Acid 26 



c. Isamic Acid 26 



(6) Hydroxy- and Keto-Acids 26 



a. Saturated Hydroxy-Acids 27 



b. Unsaturated Hydroxy- and Keto-Acids 30 



(a) Ricinoleic Acid 30 



c. Hydroxy-Acids in Wool Fat 31 



(a) Lanoceric Acid 31 



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