AbstractsChemistry
On the Separation of Nutritionally Deleterious and Innocuous Fractions from the Esters of Thermally Polymerized Linseed Oil.
| Institution: | McGill University |
|---|---|
| Department: | Department of Chemistry. |
| Degree: | MS. |
| Year: | 1952 |
| Keywords: | Chemistry.; |
| Record ID: | 1497766 |
| Full text PDF: | http://digitool.library.mcgill.ca/thesisfile108647.pdf |
Abstract
The shortage of edible fats and oils during the Second World War prompted research in this laboratory on the utilization of linseed oil for edible purposes. Linseed oil is unsuitable for the production of hydrogenated fats because of its marked tendency toward flavor reversion. This tendency appears to be due to its high content of linolenic acid.
