232 III. CHEMISTRY OF NEUTRAL FATS 



other fats in which the proportions of pahnitic and stearic acids have been 

 determined is summarized in Table 22. 



The composition of the fats which are hsted in Table 22 gives no data as 

 to the type of unsaturated fatty acids present. Thus, on hydrogenation, 



Table 21 



Proportions of Triglycerides Present as Completely Saturated, Mixed 



Saturated and Unsaturated, or Fully Unsaturated Triglycerides in Animal 



and Vegetable Fats" 



Disaturated. Monosaturated, Tri- 



Trisaturated monounsaturated diunsaturated unsaturated 



glycerides glycerides glycerides glycerides 



Type of fat GSa GS2U GSU2 GU3 



Animal fats 



Beef tallow* 25.8 33.7-53.9 40,5-0 0-20.3 



Mutton tallow^ 26 30-52 44-0 0-22 



Goat (male)-^ 29.2 30.9-50.9 39.9-0 0-19.9 



Goat (female)' 30.8 29.2-49.2 40.0-0 0-14.9 



Butter^ 33.7 36.5-51.4 29.8-0 0-14.9 



Vegetable fats 

 Pericarp fats: 



Palmoil"'^ 3.5-7 16.5-29 66-58 0-14 



Sterculia» 1 14 85 



Piquia' 2 42 56 



Stillingia tallow'= 27.6 61-65 11.4-0 0-6 



Seed fats: 



Coconut' 84 12 4 — 



Palm kernel' 63 26 U — 



Cacao butter'" 2.5 77 16 — 



Borneo tallow" 4.5 85 6.5 4 



Shea butter" 2.3 30.5-65 69.5-0 0-35 



Bouandja" 1.5 68.5-82 36.5-0 0-18 



Tabanmerah' 2 77 21 



Cottonseed". — 15 60 24 



" Adapted from H. E. Longenecker, Chem. Revs., 29, 201-224 (1941). 



'' A. Banks and T. P. Hilditch, Biochem. J., 25, 1168-1182 (1931). 



^ G. Collin, T. P. Hilditch, and C. H. Lea, J. Soc. Chem. Ind., 48, 46-50T (1929). 



'^ D. R. Dhingra and D. N. Sharma, J. Soc. Chem. Ind., 57, 369-370T (1938). 



« D. R. Dhingra and M. Haneef, J. Soc. Chem. Ind., 58, 292-293T (1939). 



/ T. P. Hilditch and J. Sleightholme, Biochem. J., 25, 507-522 (1931). 



" A. Banks, H. K. Dean, and T. P. Hilditch, J. Soc. Chem. Ind., 54, 77-82T (1935). 



* T. P. Hilditch and E. E. Jones, ./. Soc. Chem. Ind., 49, 363-368T, 369T (1930). 

 i T. P. Hilditch and W. J. Stainsbv, J. Soc. Chem. Ind., 53, 197-203T (1934). 



' T. P. Hilditch and J. G. Rigg, ./.' Soc. Chem.. Ind., 54, 109-lllT (1935). 



* T. P. Hilditch and J. Priestman, ./. Soc. Chem. Ind., 40, 397-400T (19.30). 

 ' G. Collin and T. P. Hilditch, J. Soc. Chem. Ind., 47, 261-269T (1928). 



- T. P. Hilditch and C. H. Lea, /. Soc. Chim. Ind., 48, 41-46T (1929). 

 " T. P. Hilditch and J. Priestman, J. Soc. Chem. hid., 49, 197-200T (1930). 

 " T. P. Hilditch and S. A. Saletore, J. Soc. Chem. Ind., 50, 468-472T (1931); 52, 101- 

 105T (1933). 

 p T. P. Hilditch and E. C. Jones, J. Soc. Chem. Ind., 53, 13-21T (1934). 



the same tristearin arises, irrespective of whether the parent triglyceride 

 was stearodiolein, stearodilinolein, stearo-oleolinolein, oleodihnolein, triolein, 

 or trilinolein. An attempt has been made to avoid the above difficulty by 

 transforming the oleoglycerides into more solid fats by elaidinization, 

 whereby they can be separated from the liquid fats. This can be ac- 



