FISHERIES AND MARINE SERVICE. Translation Series No Investigation of the lipid composition of several species of fish
|
|
- Charleen Lloyd
- 6 years ago
- Views:
Transcription
1 FISHERIES AND MARINE SERVICE ARCHIVES Translation Series No Investigation of the lipid composition of several species of fish by A.G. Rudenko, and V.I. Lisovskaya Original title: Issledovanie sostava lipidov u nekotorykh vidov ryb From: Rybn. Khoz% (11):78-8, 1973 Translated by the Translation Bureau(JTM) Multilingual Services Division Department of the Secretary of State of Canada Department of the Environment Fisheries and Marine Service Halifax Laboratory Halifax, N.S pages typescript
2 , DEPARTI,AENT OF THE SECRETARY OF STATE TRANSLATION BUREAU e SECRÉTARIAT D'ÉTAT BUREAU DES TRADUCTIONS.; 7 MULTILINGUAL SERVICES DIVISION DES SERVICES CANADA DIVISION ' MULTILINGUES TRANSLATED FROM - TRADUCTION DE Russian AUTHOR - AUTEUR Lisovskaya V.I. and Rudenko A.G. INTO - EN English TLE IN ENGLISH - TITRE ANGLAIS Investigation of the lipid composition of several species of fish TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS) TITRE EN LANGUE ÉTRANGÈRE (TRANSCRIRE EN CARACTÉRES ROMAINS) Issledovanie sostava lipidov u nekotorykhvidov ryb REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE FOREIGN CHARACTERS. RÉFÉRENCE EN LANGUE ÉTRANGÈRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTÉRES ROMAINS. Rybnoe khozyaistvo REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS Fishery PUBLISHER - ÉDITEUR DATE OF PUBLICATION DATE DE PUBLICATION PAGE NUMBERS IN ORIGINAL NUMÉROS DES PAGES DANS L'ORI GINAL PLACE OF PUBLICATION LIEU DE PUBLICATION Mos cow YEAR ANNÉE 73 VOLUME ISSUE NO. NUMÉRO NUMBER OF TYPED PAGES NOMBRE DE PAGES DACTYLOGRAPHIÉES 4 REQUESTING DEPARTMENT MINISTRE-CLIENT EnVir 11Ment TRANSLATION BUREAU NO. NOTRE DOSSIER N BRANCH OR DIVISION DIRECTION OU DIVISION Fisheries Service TRANSLATOR (INITIALS) TRADUCTEUR (INITIALES) JTM PERSON REQUESTING Dr.. R.G. Ackman DEMAND PAR YOUR NUMBER VOTRE DOSSIER N DATE OF REQUEST DATE DE LA DEMANDE 12 Dec 75 Fzir rl'zt4i:juctic.:4` only len NON rup,,,ie.l..e. SOS 2 1. (REV. 2/6)
3 ' DEPARTMENT OF THE SECRETARY OF STATE TRANSLATION BUREAU. MULTILINGUAL SERVICES DiVISION ç, - eçey,'?,1 CANADA SECRUTARIAT D'ÉTAT BUREAU DES TRADUCTIONS DIVISION DES SERVICES MULTILINGUES. CLIENT'S NO. ' DEPARTMENT DIVISION/BRANCH CITY NO DU CLIENT MINISTÉRE DIVISION/DIRECTION VILLE Environment Fisheries Service Ottawa BUREAU NO. LANGUAGE TRANSLATOR (INITIALS) N DU BUREAU LANGUE TRADUCTEUR (INITIALES) Russian JTM FEB $ UDC Investigation of the lipid composition of several species of fish By: Lisovskaya,V.I. and Rudenko,A.G. Odessa Division of the Institute of Biology of the Southern Seas, Academy of Sciences of the UkSSR I!J () rr.; e 7: C) d*'-' () E (;) '' CI 15.1 e;j: The scarcity of information in the literature concerning the lipid composition of marine fish prompted us to conduct an investigation of the lipid composition in the muscle tissue, liver and roe of six species of fish: bonefish, bronze sea bass, notched grunt, sea bream, drepane and flatfish. The biological description and data'obtained about the relative weight of their gonads and livers are given in table 1. For most of the fish investigated, the roe and milt were at the IV - V stages of ripeness and comprised no more than 3.6% of the total weight of the fish. The liver did not exceed 1% of the fish weight. Table 2 contains data on the amount of dry matter and free fat extracted on ether by the Soxlet method, and also the total amount of all the lipids extracted from. the muscle tissue, roe and liver of the fish using the Folch method. It can be seen from the table that the /79 amount of free fat and total lipid content in the muscles of different fish species fluctuates between significant limits. It is very characteristic
4 Table 1 Weight of intern al organs in % of total we ight of fish Fish species Sex Weight roe milt liver 1. Bonefish 2. Bronze sea bass 3. Notched grunt 4. Ehrenbergs's sea 5. Drepane 6. Flatfish fe bream fe fe fe that all the fish investigated were richer in liver and roe lipids than in those of muscle (about 1-3 times). When the amountsof free fat and ail the lipids in the muscles and liver of sea bass and flatfish of different sexes were compared, no essential difference was detected. In the liver of the bronze sea bass the ether-soluble (free) fats comprise about one third of all the lipids, while in the liver of the sea bream and flatfish they make up about one half. The amount of dry matter in the muscles of all the fish investigated is about double that in the liver. The lipids extracted from the muscles and liver of the fish by the Folch method were divided into fractions by thin layer chromatography. Quantitative interpretation of the chromatograms was done on the MF-4 spectrophotometer. The results are shown in table 3.
5 - - Table 2 3 a6-a mg a 2' 1Anb5y.na BHA pte5bi ( a) 2 Benononocbul mpoy 3 Ilpncrinoma,LI.Tninnonepbirt napr 4 Apenàna 6 neerrce non CamenT Camna8 Camenrï Camxati Camna 6-beKT ncencaonannn ( c ) Mblalgbi 9 MOROKII 1 n negerb MbIW1Ibl fleenb 11 Iinpa rienenb 111b! l'iihnught' 9 l'inpai 2 Iletient.,..,1 1.bibunizbbil Ilnpa 12 9 Hnpal2 MÉnnubi Helen 11 CoAemanne cxxnx nernectn. % OT cupoil macchz ( d) 22,9-11, 15,6 9,9 2,9 1,6 25,8 24,3 9,5 22,9 12,3 21, 23,8 12,3 Neplxamte annn,qou, % OT cyxoro netnec -rna 3+11npopacr- IMplIMNX no CoRenery fi I / 2,5. 1,4. 26,6 1,6 16,3-21,9 2,4 1,7 1,1 2,7 1,2 13,9,9 21,9 1,4 2,7 of5uptx no <Ponqy q?-9 23,8 2,3 63,4 2,4 71,8 4, 1,8 49,8 1,3 62,3 1,4 1,6 49,8 Key: a- fish species; b- sex; c- subject; d- amount of dry matter in % of raw weight; e- amount of lipids in % of dry matter; f- ether solubles by Soxlet method; g- total by Folch method: 1 to 6- as for table 1; 7- ; 8- fe; 9- muscle; 1- mut; 11- liver; 12- roe. BnA pm6u ( a) Anb6y.na 1:. 13e.gono.noemil m9p,2 ' To :ne 'Dittb IlpneTnnoma 3 Anninionepuri narp 4..{1penana 5 ncettoa» 6 Anb6yza Be.nono.nocuil eppoy 2 To n:e nplictunoma Dtto i 3..annnnonephnl narp Lipenana 4 ficerro,1 6 5,non ( b ) cameu 7 Ca MK a 8 cameu 7 Camna 8 Cam= 7 Camel( 7 Camxa 8 Camen 7 Camxa 8 Caren 7 2 4, 31,4 22,7 4,1 27,7 2,2 M 39,5 43,4 48, 37,3 53,1 44,3 56,3 49,8 ii 2 M ( 111 ) % OT Ile gelib 5,1 4,4 4,6 7,2 8,3 4,2 e. a z f nma n- X Liver 22,2 2,5 2,6 4,3 11,8 6,5 11,2 3,9 13,2 7,8 6,5 2,7 2,6 23,7 33,9 17,3 16, ,1 21,5 Muscle F.< ( h) -e oew,ero Konngectna BCCX.nnrn Awl 14,5 13, 9,8 14,2 16,8 25,4 1,3 23, 8,5 26,7 35,8 37,4 37,2 31,5 17,2 5, , çae;ui tra ça 8,9 2,3 4,3 29, 3,4 es Table 3 ra6aina 3 (.1)1 ( o. mu 3, 3,6 o t=c 2 >a I.( - 11.,9 3,6 6,7 7,8 7, _ _ - Caura Traces - 5,8 C Tem:4 Traces 8,1 11,2 5,. 12,2 14,1 15,1 1,8 6,4 Key: a- fish species; b- sex; c- phospholipids; d- monoglycerides; e- cholesterol; f- free fatty acids; g- triglycerides; h- vitamin A; J- sterol esters; k- carbohydrates; m- % of total of all lipids; 1 to 8- as for table 2.
6 4 The composition of the lipids extracted frdm fish liver was found to contain phospholipids, mono- and diglycerides, cholesterol, free fatty acids, triglycerides, vitamin A, sterol esters, carbohydrates and some unidentified substances. The composition of the muscle lipids was found to be poorer, they included phospholipids, cholesterol, free fatty acids, triglycerides, carbohydrates and some unidentified substances. It is possible that some of the other lipid fractions. found in liver are also present in the muscles, but in very small quantities and were not detected in these experimental conditions. Table 3 shows that the liver and muscles of the investigated fish are characterized by high phospholipid and cholesterol content, the proportion of which in muscles is from 54.6 to 81.9% of the total lipids; and in the liver of different fish, with the exception of flatfish, it is 34.5 to 62.2% (26.7% in flatfish liver). The high content of triglycerides in fish liver is also noted; they comprise from 26.7 to 37.4% of the total lipids, bonefish excluded, the lipid composition in the liver of which was found to be 8.5% triglycerides. The muscles of most of the fish investigated were found /8 to contain insignificant amounts of triglycerides, and only in bonefish and notched grunt did they comprise respectively 17.2 and 12.% of all lipids. The free fatty acids in the composition of muscles lipids was significantly greater (from.9.8 to 25.4%) than in liver (2.5 to 7.8%). Considering the intensity of metabolic processes taking place in the liver, it is easily understood why it contains fractions that are completely absent from the muscles, or else are thenain insufficient quantities, such as the mono- and diglycerides, vitamin A, and sterol esters.
FISHERIES.AND MARINE SERVICE
FISHERIES.AND MARINE SERVICE Trànslation Series No, 3638 Search for preservatives for storage of caught fish by G.G. Skovortsova, E.S. Domnina, Yu.A. Mansurov, G.N. Kurov, and N.P. Glazkova Original title:
More informationTranslation Series No The nature of the interrelationships between killer whales and other cetaceans. by V. I. Shevchenko
ARCHIVES FISHERIES AND MARINE SERVICE Translation Series No. 3839 The nature of the interrelationships between killer whales and other cetaceans by V. I. Shevchenko Original tide: Kharakter vzaimootnoshenii
More information-FISHERIES AND MARINE SERyICE.
' -FISHERIES AND MARINE SERyICE. e :1 Translation Stries No. 3017 Errors made during analysis of fatty acid composition by gas. chromategraphy by Augustyn Jakubowski Original title:. 0 bitedach pope/nionych.priy
More informationDepartment of the Environment. Fisheries and Marine Service. Halifax Laboratory. Halifax, N.S. 1974'
FISUERIES AND MARINE SERVICE Translation Series No. 3046 Fatty acids in blood serum of calves from birth to weaning by 0. Catarsini F. De Pasquale F. Meli and V..Pantano Original title: Cil acidi grassi
More informationFISFiEY2IES AND MARINE SERVICE. Seher, and H. Vogel
ARCHIVES FISFiEY2IES AND MARINE SERVICE Tranalation Series No. 3809 Study of sterol mixtures IV: The retention behaviour of free sterols in gas chromatography by A. Seher, and H. Vogel Original title:
More informationFISHERIES AND MARINE SERVICE. Translation Series Na by F. Tunis, and T. Sciortino
4tr e, i v es FISHERIES AND MARINE SERVICE Translation Series Na. 3004 Gas-chromatographic determination of cod liver cil ln an clin Linon:, by F. Tunis, and T. Sciortino Original title: Determinazione
More informationTranslation Series No Translated by the Translation Bureau() Multilingual Services Division Department of the Secretary of State of Canada
ARCHIVES' FISHERIES AND MARINE SERVICE Translation Series No. 3866 Toxic and dystrophyic manifestations in rats on a diet with a high salted lard content by L. M. Guidetti, C. Sarra, M. Boccignone, and
More informationFISHERIES AND MARINE SERVICE. Translation Series No. 3868
1ARCIIIVES FISHERIES AND MARINE SERVICE Translation Series No. 3868 Structural analogues of pyruvate. or inhibitors of LDH Behaviour as substrates by C. Lluis and J. Bozal OrIginal title: Analogos estructurales
More informationTranslation Series No Original title: -20 C Chozochu no gyoniku actomioshin no fuyoka---i
FISHERIES AND MARINE SERVICE Translation Series No. 3314 Stel CE S for S.1. CMINDI\ MS111111f. ININVOP,1_ RF_SU\RCH COUlett 011AWN ÇNtir1/4 P1 Insolubilization of rainbow trout actomyosin during storage
More informationTranslation Series No by E. Fedeli, and C. Mariani
_4'\_R^^^IVES FISHERIES AND MARINE SERVICE Translation Series No. 3270 Complexity of the sterol and triterpene fractions in plant oils - Note III by E. Fedeli, and C. Mariani Original title: Complessitâ
More informationE. Sola and T. Odegard
ISSN 0704-3716 Canadian Translation of Fisheries and Aquatic Sciences._ ennn No. 5380 Effect of isopropanol (IPA) - preservation on industrial fish E. Sola and T. Odegard Original title: Verknad av isopropanol
More informationFISHERIES AND MARINE SERVICE. Translation Series No The influence of antioxidant compounds on the stability of. medical fish-liver oil.
FISHERIES AND MARINE SERVICE C.C1-11.VES Translation Series No. 3591 The influence of antioxidant compounds on the stability of. medical fish-liver oil. by A. Fiebig, and J. Kozlowska Original title: Wplyw
More informationgaims Translation Series No Original title: Autoxidationsverhalten von TritetradecylglycerinNther im Vergleich zu Trimyristin und Kokosa
It Wee,. gaims FISHERIES AND MARINE SERVICE Translation Series No. 3914 Autoxidation behavior of tritetradecyl glycerol ether by comparison with glyceryl trimyristate (trimyristin) and coconut oil by V.
More informationFISHERIES RESEARCH BOARD OF CANADA Translation Series No. 2013
FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 2013 Vitamin A stability in vitamin-enriched codliver oils ' by A. Fiebig and J. Kozlowska Original title: Trany dowitaminizowane w swietle badan
More informationDepartment of the Environment Fisheries Research Board of Canada Halifax Laboratory
,7-) X?. c»/ FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 2757 Storage experiments with herring and small pollock in refrigerated seawater. The effect of additives CO and K-sorbate 2 by Olaf
More informationARCHIVES. by P. Lohne. 17 pages typescript FISHERIES AND MARINE SERVICE. Translation Series No. 4119
ARCHIVES FISHERIES AND MARINE SERVICE Translation Series No. 4119 Fat'reeparation new knowledge can open new processing'possibilities by P. Lohne Original title: Fettfraskilling - ny kunnskap kan apne
More informationForsok med konsentrert fiskeensilasje til rev og mink
ISSN 0704-3716 ( Eanadian Translation of Fisheries and Aquatic Sciences No. 5348 Feeding trials with concentrated fish silage for fox and mink Anders Skrede Original title: Forsok med konsentrert fiskeensilasje
More informationFISHERIES AND MARINE SERVICE. Translation Series No Determination of volatile fatty acids in rumen fluid by gas chromatography.
ARCHIVES FISHERIES AND MARINE SERVICE Translation Series No. 3400 Determination of volatile fatty acids in rumen fluid by gas chromatography By- CC Dimitrov Original title: Izsledvane no letlivite mastni
More informationby Tadashi Ueda Original title: Gyoyu no Koseishibosan - II Maaji taiyu ni okeru hikyokusei oyobi kyokuseishishitsu no shibosan - sosei to no kankei
FMB:Ma FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 2366 Fatty acid composition of fish oils. II. The fatty acid composition of Jack Mackerel oil, in consideration of the dependency of the
More informationDepartment of the Environment Fisheries and Marine Service Halifax Laboratory. Halifax, N.S.
FISHERIES AND MARINE SERVICE Translation Series No. 3135... On the determination of strongly unsaturated fatty acids in fish oils by Henrik. Bull Original title: 'Ùber die Bestimmung stark ungesittigter
More informationTranslation Series No Alterations in vacuum packaged smoked salmon, either in slices or fillets
.. M-CHIVES, FISHERIES AND MARINE SERVICE Translation Series No. 3918 Alterations in vacuum packaged smoked salmon, either in slices or fillets by S. DtAubert, P. Renon, P. Cattaneo, and A. Cremagnani
More informationFISHERIES AND MARINE SERVICE. Translation Series No. 3350
FISHERIES AND MARINE SERVICE ARCHIVES Translation Series No. 3350 Composition of the esterified fatty acids of astaxanthin diester in the skin of seven red fishes by Nobuo Tsukuda,-and Tadashi Kitahara
More informationTranslation Series No Changes in rape-seed oil under severe heat treatment conditions. by M. Kasperek and B. Leszkiewicz
I^RCHIVES 4 FISHERIES AND MARINE SERVICE Translation Series No. 3943 Changes in rape-seed oil under severe heat treatment conditions by M. Kasperek and B. Leszkiewicz Original title: Zmiany w oleju rzepakowym
More informationFISHERIES RESEARCH BOARD OF CANADA, 1 Translation Series No. 746
TRANSLATION SERVICES CANADA INSTI.FUTE FOR S. T. I.. NATIONAL RESEARCH COUNCIL FISHERIES RESEARCH BOARD OF CANADA, 1 Translation Series No. 746 «OTTAWA tanadiç Metabolism of palmitic, oleic and linoleic
More informationE. Pelosi, B. Pushparaj
FISHERIES AND FiARINEI SERVICE Translation Series No. 3 198 The influence of culture conditions on the fatty acids composition of Scenedesmus SPP. II. The influence of the temperature by C. Paoletti, E.
More informationtanchivis Translation Series No Original title: Ricerche sugli effetti di una dieta comprendente olio di colza nel sumo 15 pages typescript
tanchivis FISHERIES AND MARINE SERVICE Translation Series No. 4113 Effects of a diet containing rapeseed oil in pig by L. Rampichini, M. Severini, A. Belgiomini S. Ranucci, D. Rutili, and E. Di Antonio
More informationTranslation Series No Evaluation of the determination method of total serum lipids Colorimetric method by sulfo-phospho-vanillin reaction
FISHERIES AND MARINE SERVICE 'ARCHIVES. Translation Series No. 3229 Evaluation of the determination method of total serum lipids Colorimetric method by sulfo-phospho-vanillin reaction by Hideto Kushiro,
More informationby F.M. Rzhavskaya, T.A. Dubrovskaya, A.M. Makarova, and L.V. Pravdina
FISHERIES AND MARINE SERVICE Translation Series No. 4490 Study of the qualitative state and the lipid fatty acid composition in relation to their method of isolation from muscle tissues of frozen and salted
More informationHalifax Laboratory Halifax, N.S.
ni et. FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 1501 Carotenoids of human serum and liver. I. By H. Willstaedt and T. Lindqvist Original title: Uber die Carotinoide des Serums und der
More informationTHE LiEat,RY FISHERIES RESEA2CH t01.;;d NANAIMO, B. C.
S7 THE LiEat,RY FISHERIES RESEA2CH t01.;;d NANAIMO, B. C. CAnt,DA FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 794 A short study concerning some hitherto unknown marine animals By Adolph William
More informationby A. Grossmann, H. Timmen, and H. Klostermeyer
ARCH] Vii:.` z FISHERIES. AND MARINE SERVICE Translation Series No. 4140 Enzymatic determination of cholesterol in milk fat, - an alternative to convent ional methods by A. Grossmann, H. Timmen, and H.
More informationLipids. Lipids: a Diverse group of chemicals. Storage Lipids: derivatives of fatty acids. 11/21/10
1 Lipids Lehninger 3 rd ed. Chapter 11 (For biosynthesis see Chapter 21) 2 Lipids: a Diverse group of chemicals Insolubility in water. Fats and oils: energy stores. Phospholipids and sterols: structural
More informationDepartment of the Environment Fisheries and Marine Service Arctic Biological Station Ste. Anne de Bellevue, P.Q. 1974
-4" \." FISHERIES AND MARINE SERVICE - Translation Series No. 3040 17.-fea-kt:Itee Active metabolism in Azov goby by E.P. Skazkina Original title: Ob aktivnom obmene Azovskikh bychkov From: Trudy Vsesoyuznogo
More informationTranslation Series.No by Toru Ota, and Minoru Yamada
FISHERIES RESEARCH BOARD OF CANADA iu Translation Series.No 2250 Lipids of Masu salmon Oncorhynchus masou. I. Variations of the lipid content and the fatty acid composition of juvenile Masu salmon during
More informationRoles of Lipids in the body
Roles of Lipids in the body 1- Energy storage : Lipids contain a lot of calories in a small space. Since Lipids are generally insoluble in polar substances such as water, they are stored in special ways
More informationF. Utne and G. Rosenlund. In: Fiskeridirektoratets vitamininstitutt. Rapporter og oversikter 13
ISSN 0704-3716 Canadian Translation of Fisheries and Aquatic Sciences (/---- No. 5375 Binders in moist feeds for fish F. Utne and G. Rosenlund Original title: Bindemidler i vatfor til fisk In: Fiskeridirektoratets
More informationAR CHrVE S FISHERIES AND MARINE SERVICE. Translation Series No Anisakiasis as a parasitic zoonosis and its prevention. 2. by Y.
AR CHrVE S FISHERIES AND MARINE SERVICE Translation Series No. 3872 Anisakiasis as a parasitic zoonosis and its prevention. 2. by Y. Ono Original title: Jinchiku kyotsu kiseichubyo Anisakis-sho to sono
More informationFATTY ACID COMPONENT OF LIPID OF EUPHAUSIA SUPERBA
FATTY ACID COMPONENT OF LIPID OF EUPHAUSIA SUPERBA HIDEO TSUYUKI AND SHINGO ITOH Department of Food Technology, College of Agriculture and Veterinary Medicine, Nihon University, Tokyo ABSTRACT Lipids extracted
More informationLipids, pt. 1. Feb. 3, Bio 28: Nutrition Instructor: Paul Nagami Laney College
Lipids, pt. 1 Feb. 3, 2014 Bio 28: Nutrition Instructor: Paul Nagami Laney College Today s Agenda Reminders + Administrative Details What Are Lipids? Chemistry and Types of Lipids Fatty Acids Saturated
More informationThe Structure and Function of Biomolecules
The Structure and Function of Biomolecules The student is expected to: 9A compare the structures and functions of different types of biomolecules, including carbohydrates, lipids, proteins, and nucleic
More informationFATTY ACID ANALYSIS OF PECAN IN LOW & HIGH INPUT ENVIRONMENTS. Tom Warren September 21, 2017
FATTY ACID ANALYSIS OF PECAN IN LOW & HIGH INPUT ENVIRONMENTS Tom Warren September 21, 2017 Introduction High energy food source Lipid content up to 75% Carbohydrate content up to 18% Triglycerides - up
More information1.3.1 Function of Food. Why do we need food?
1.3.1 Function of Food Why do we need food? Need to know The Function of Food Three reasons for requiring food 2 Food is needed for: 1.Energy 2.Growth of new cells and Repair of existing cells, tissues,
More informationParticipation of Endogenous Fatty Acids in Ca 2+ Release Activation from Mitochondria
Gen. Physiol. Biophys. (1985), 4, 549 556 549 Participation of Endogenous Fatty Acids in Ca 2+ Release Activation from Mitochondria B. I. MEDVEDEV, E. P. SEVERINA, V. G. GOGVADZE, E. A. CHUKHLOVA and Yu.
More informationFATS & OILS GLOSSARY
FATS & OILS GLOSSARY Antioxidant A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases
More informationEssential Components of Food
Essential Components of Food The elements of life living things are mostly (98%) made of 6 elements: C carbon H hydrogen O oxygen P phosphorus N nitrogen S sulphur -each element makes a specific number
More informationThe Effects of Lipids on the Body
The Effects of Lipids on the Body Review: 3 general types 1. Triglycerides Major type of fat found in food and in bodies 2. Phospholipids In body: Carry food back and forth across cell membranes In food:
More informationFATTY ACID COMPONENT OF SENEGAL MANATEE FATS
FATTY ACID COMPONENT OF SENEGAL MANATEE FATS SHINGO ITOH AND HIDEO TSUYUKI Departmeni of Food Engineering, College of Agriculture & Veterinary Medicine, Nikon Universiry, Tokyo. ABSTRACT The fats in cerviel,
More informationTHE ROLE OF RENDERED PRODUCTS IN AQUACULTURE FEEDS Dr. Jesse Trushenski
THE ROLE OF RENDERED PRODUCTS IN AQUACULTURE FEEDS Dr. Jesse Trushenski Center for Fisheries Aquaculture & Aquatic Sciences Southern Illinois University Carbondale Carbondale, Illinois USA saluski@siu.edu
More informationIntroduction to Lipid Chemistry
Introduction to Lipid Chemistry Benjamin Schwartz Ontario SCC Education Day September 18, 2018 Lipid knowledge for the personal care industry What is a Lipid? Lipids are fatty acids and their derivatives,
More informationGeneral Biochemistry-1 BCH 202
General Biochemistry-1 BCH 202 1 I would like to acknowledge Dr. Farid Ataya for his valuable input & help in this course. 2 Outline Lipids Definition, function, fatty acids, classification: simple lipids:
More informationImportance of Nutrition
The EAT WELL Plate Canada s food guide Food pyramid Importance of Nutrition Energy for body metabolism (nerve impulses, contraction of muscles, repair and replacement of cells Raw materials for building
More informationLipids are used to store and excess energy from extra carbohydrates in animals
Lipids Lipids are a major source of energy used by cells, however lipids are more difficult for your body to break down. They produce nearly twice the amount of energy than proteins or carbohydrates. Lipids
More informationDr. Nafith Abu Tarboush
4 Dr. Nafith Abu Tarboush June 24 th 2013 Ahmad Moayd 1 Definition and general properties refer to slide no. 2 Lipids: macromolecules made from Alcohol and Fatty acid bonded by ester linkage. Amphipathic
More informationFISHERIES AND MARINE SERVICE. An experimental study on the after-effects of feeding rats some types of canned fish
t FISHERIES AND MARINE SERVICE Translation Series No. 4474 An experimental study on the after-effects of feeding rats some types of canned fish by I.M. Neiman, M.M. Andrianova, A.A. Beloshapko, G.M. Gortalum,
More informationLec 4a- BPK 110 Human Nutrition: Current Iss.
Lec 4a- BPK 110 Human Nutrition: Current Iss. TOPICS FOR Lec 4a: 1. Introduction to Lipids 2. Lipid Structure 3. Saturated vs. Unsaturated Fatty Acid Chains 4. Phospholipids and Sterols (Other Lipids)
More informationChapter 2 The Chemistry of Life Part 2
Chapter 2 The Chemistry of Life Part 2 Carbohydrates are Polymers of Monosaccharides Three different ways to represent a monosaccharide Carbohydrates Carbohydrates are sugars and starches and provide
More informationUnderstanding Ingredients. Fats and Oils
Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /
More informationBIOB111_CHBIO - Tutorial activity for Session 12
BIOB111_CHBIO - Tutorial activity for Session 12 General topic for week 6 Session 12 Lipids Useful Links: 1. Animations on Cholesterol (its synthesis, lifestyle factors, LDL) http://www.wiley.com/college/boyer/0470003790/animations/cholesterol/cholesterol.htm
More informationThe lipid profile of the pallid emperor moth Cirina forda Westwood (Lepidoptera: Saturniidae) caterpillar
BIOKEMISTRI 13: 37-41 (January 2003) Printed in Nigeria The lipid profile of the pallid emperor moth Cirina forda Westwood (Lepidoptera: Saturniidae) caterpillar Adeolu.T. ANDE Department of Biological
More informationISO IDF 202 INTERNATIONAL STANDARD
INTERNATIONAL STANDARD ISO 17678 IDF 202 First edition 2010-02-15 Milk and milk products Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) Lait et produits
More informationAnatomy & Physiology I. Macromolecules
Anatomy & Physiology I Macromolecules Many molecules in the human body are very large, consisting of hundreds or even thousands of atoms. These are called macromolecules. Four types of macromolecules are
More informationTANZANIA BUREAU OF STANDARDS
TBS/AFDC 14 (5259) P3 Ghee Specification DRAFT TANZANIA STANDARD TANZANIA BUREAU OF STANDARDS Ghee Specification 0 FOREWORD Ghee is a milk product obtained from butter or cream. In Tanzania manufacture
More informationH. Kohlenberger. In: Zeitschrift fur Mikroskopisch - Anatomische Forschung 48: , 1940
ISSN 0704-3716.. Canadian Translation of Fisheries and Aquatic Sciences (... No. 5256 To the knowledge of the Vasodentine H. Kohlenberger Original title: Zur kenntnis des Vasodentins In: Zeitschrift fur
More informationVARIABILITY IN THE CHEMICAL COMPOSITION OF HUMAN SKIN SURFACE LIPIDS* DONALD T. DOWNING, Ph.D., JOHN S. STRAUSS, M.D. AND PETER E. POCHI, M.D.
THE JOURNAL OF INYESTIOATJVE DERMATOLOGY Copyright 16 by The Williams & Wilkins Co. Vol. 53, No. 6 Printed in U.S.A. VARIABILITY IN THE CHEMICAL COMPOSITION OF HUMAN SKIN SURFACE LIPIDS* DONALD T. DOWNING,
More informationLIPIDS Dr. Latifah Al-Oboudi 2012
LIPIDS Dr. Latifah Al-Oboudi 2012 The Lipid Family Triglycerides Phospholipids Sterols All types of lipids are: soluble in organic solvents such as chloroform, benzene, and ether, but not in water. Differ
More informationMini Jumpstart Kit. Oatmeal Raisin Cookies. Chocolate Chip Cookies
Mini Jumpstart Kit Oatmeal Raisin Cookies INGREDIENTS: Protein Blend (Milk Protein, Egg Protein, Organic Whey Protein, Kosher Gelatin), Vegetable Glycerin, Organic Whole Oats, Organic Whole Wheat Flour,
More informationNutrition Basics. Chapter McGraw-Hill Higher Education. All rights reserved.
Nutrition Basics Chapter 12 1 The Body s Nutritional Requirements Essential nutrients The Six Essential Nutrients: Proteins, Fats, Carbohydrates, Vitamins, Minerals, Water Defined as : Nutrients one must
More information2.3 Carbon-Based Molecules CARBON BASED MOLECULES
CARBON BASED MOLECULES KEY CONCEPTS Carbon-based molecules are the foundation of life. Lipids are one class of organic molecules. This group includes fats, oils, waxes, and steroids. Lipids are made of
More informationTitle Spot Test Method Convenient in Column Chromatography for Det Author(s) Morita, Shigeru; Hanai, Tetsuya Citation Bulletin of the Institute for Chemi University (1975), 53(3): 279-283 Issue Date 1975-09-16
More informationTurnover of Individual Cholesterol Esters in Human Liver and Plasma*
Journal of Clinical Investigation Vol. 45, No. 7, 1966 Turnover of Individual Cholesterol Esters in Human Liver and * P. J. NESTEL t AND E. A. COUZENS (From the University of Melbourne Department of Medicine,
More information3.1.3 Lipids. Source: AQA Spec
alevelbiology.co.uk SPECIFICATION Triglycerides and phospholipids are two groups of lipid. Triglycerides are formed by the condensation of one molecule of glycerol and three molecules of fatty acid. A
More informationHeidi Rossow, PhD UC Davis School Of Veterinary Medicine, VMTRC Tulare, CA. Interpreting Forage Quality from the Cows Perspective
Heidi Rossow, PhD UC Davis School Of Veterinary Medicine, VMTRC Tulare, CA Interpreting Forage Quality from the Cows Perspective Interpretation of chemical nutrient analyses Plant Nutrient Analyses Digestibility
More informationLipid Analysis. Andréina Laffargue, IRD CRYMCEPT Montpellier workshop, October 17th Introduction to lipid structures
Lipid Analysis Andréina Laffargue, IRD CRYMCEPT Montpellier workshop, October 17th 2005 Introduction to lipid structures Fatty acids Acylglycerols Glycerophospholipids Sterols Strategies involved in lipid
More informationNutrition of Aquatic Species - Student Notes
Directions: Fill in the blanks. 1. Nutrition Is the process by which organisms receive and utilize food products Involves many different chemical reactions and changes which convert food into usable energy
More informationab Lipid Extraction Kit (Chloroform-Free)
ab211044 Lipid Extraction Kit (Chloroform-Free) Instructions for use: For chloroform-free lipid extraction from plasma, serum, cultured cells and tissues. View kit datasheet: www.abcam.com/ab211044 (use
More informationI. Structure and Properties of Lipids
I. Structure and Properties of Lipids Lipids: A diverse group of compounds characterized by their low solubility in water and a high solubility in organic solvents such as chloroform and methanol. Nonpolar
More informationPROPOSED SCHEME FOR CHOICE BASED CREDIT SYSTEM IN. B.Sc. APPLIED NUTRITION AND PUBLIC HEALTH
PROPOSED SCHEME FOR CHOICE BASED CREDIT SYSTEM IN B.Sc. APPLIED NUTRITION AND PUBLIC HEALTH FIRST YEAR SEMESTER I CODE COURSE TITLE COURSE HPW CREDITS TYPE BS101 Communication BS 102 ENGLISH BS 103 SECONDLANGUAGE
More informationDietary Lipid Utilization by Haddock (Melanogrammus aeglefinus)
Dietary Lipid Utilization by Haddock (Melanogrammus aeglefinus) Santosh P. Lall & Dominic A. Nanton National Research Council of Canada Halifax, Canada vis, California ne 23, 2003 Body Components of Wild
More information.1meurus. Fatty acid composition of Acipenser baeri. cultivated in Tokyo. By Yaichiro Shimma and Hisako Shimma
;,.1meurus FISHERIES RESEARCH BOARD OF CANADA Translation Series No. 1330 Fatty acid composition of Acipenser baeri. cultivated in Tokyo. By Yaichiro Shimma and Hisako Shimma - Original. title: Aji-nikii.
More information2. lipophobic: Adverse to fat solvents; insoluble fat and fat solvents. 4. squalene: A cholesterol precursor found in whale liver and plants.
Chapter 5 Lipids Key Terms 1. hydrophilic: Can mix with or dissolve in water. 2. lipophobic: Adverse to fat solvents; insoluble fat and fat solvents. 3. adipocytes: Fat cells. 4. squalene: A cholesterol
More informationLipid & Fat: Overview
Lipid & Fat: Overview What is a lipid? Triglycerides, Phospholipids and Sterols Triglycerides = Fat Saturated & unsaturated Essential fatty acids ü Omega 3 & Omega 6 Trans fat Why do you need fat? How
More informationDietary fat supplies essential body tissue needs, both as an energy fuel and a structural material.
Chapter 3 Fats Chapter 3 Lesson 3.1 Key Concepts Dietary fat supplies essential body tissue needs, both as an energy fuel and a structural material. Foods from animal and plant sources supply distinct
More informationPhotosynthesis Digestion Respiration. ., proteins. ... Glucose,.., fatty acids and glycerol, respectively.
BIOMOLECULES Dear Reader In the previous chapter you have read about DNA present in the chromosomes. It is one of the many organic chemical compounds present in all living organisms. The organic compounds
More informationQualitative and quantitative changes in lipids along the length of female reproductive system of the poultry 'nematode Ascaridia gajli (Schrank 1788)
Proc, Indian Acad. Sci. (Anim. Sci.), Vol. 96, No.6. November 1987, pp. 683-687. CD Printed in India. Qualitative and quantitative changes in lipids along the length of female reproductive system of the
More informationGT-FORT. Clean Label Conference March 28-29, 2017
GT-FORT Clean Label Conference March 28-29, 2017 Consumer Purchasing Trends 1. Clean Label Non-Synthetic, Organic, Free From 2. Transparency Responsible, Raw Material Sourcing 3. Price & Convenience Total
More information(OJ L 276, , p. 40)
1990L0496 EN 11.12.2008 004.001 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents B COUNCIL DIRECTIVE of 24 September 1990 on nutrition
More informationLipids Analysis. Lipids
Lipids Analysis Stephen Barnes 3 5 15 Lipids Lipids are mostly very hydrophobic Most are conjugates of fatty acids of a variety of chain lengths, which have different degrees of unsaturation, cis trans
More informationThe health benefits of shellfish: What should we be promoting? Professor Bruce Griffin Nutrition Division Faculty of Health & Medical Sciences
The health benefits of shellfish: What should we be promoting? Professor Bruce Griffin Nutrition Division Faculty of Health & Medical Sciences What should we be promoting? Define health benefits in terms
More informationOlive oil. This document is a proposal only. The Standards Institution of Israel
Draft Israeli Standard SI 191 SI 191 June 2008 2008 ICS code: 6.200.10 Olive oil This document is a proposal only The Standards Institution of Israel 42 Chaim Levanon Street, Tel-Aviv 699, tel. 92-3-6465154,
More informationSome Interesting Nutritional Biochemistry of Sugars
Some Interesting Nutritional Biochemistry of Sugars 1 The Fructose Paradox: Sweet Poison Very sweet sugar Cheap to produce (high fructose corn syrup) Low Glycemic Index.but, it s a nutritional nightmare!
More informationSTUDY QUESTIONS, Chapter 5: The Lipids: Fats, Oils, Phospholipids and Sterols
STUDY QUESTIONS, Chapter 5: The Lipids: Fats, Oils, Phospholipids and Sterols To answer the next questions, read the introductory paragraphs, Introducing the Lipids and A Close Look at Lipids in Ch. 5.
More informationDetermination of Triglycerides and Waxes in Food Products Using Cool On-Column Injection and the MET- Biodiesel Capillary Column
Page 1 of 6 Page 1 of 6 Return to Web Version Determination of Triglycerides and Waxes in Food Products Using Cool On-Column Injection and the MET- Biodiesel Capillary Column By: Michael D. Buchanan, Reporter
More informationMacromolecules. Macromolecules. What are the macromolecules? Organic molecules. The human body uses complex organic molecules known as macromolecules.
Macromolecules Macromolecules Biochemistry The human body uses complex organic molecules known as macromolecules. Macro - long or large It is a large molecule that is made up of smaller units joined together.
More informationSEASONAL CHANGES OF AVOCADO LIPIDS DURING FRUIT DEVELOPMENT AND STORAGE
California Avocado Society 1968 Yearbook 52: 102-108 SEASONAL CHANGES OF AVOCADO LIPIDS DURING FRUIT DEVELOPMENT AND STORAGE Yoshio Kikuta Present address: Department of Botany, Faculty of Agriculture,
More informationThis document is a preview generated by EVS
TECHNICAL SPECIFICATION ISO/TS 29843-2 First edition 2011-09-15 Soil quality Determination of soil microbial diversity Part 2: Method by phospholipid fatty acid analysis (PLFA) using the simple PLFA extraction
More informationChapter 12 Nutrition
Chapter 12 Nutrition Nutrients macronutrients: large required daily quantities carbohydrates, lipids, proteins micronutrients: small required daily quantities vitamins, minerals Also required: water and
More informationBIOLOGY 111. CHAPTER 2: The Chemistry of Life Biological Molecules
BIOLOGY 111 CHAPTER 2: The Chemistry of Life Biological Molecules The Chemistry of Life : Learning Outcomes 2.4) Describe the significance of carbon in forming the basis of the four classes of biological
More informationMacromolecules_p1.notebook. September 13, Functional Groups. Monomers and polymers. Monosaccharides. Starch. Starch and glycogen
Macromolecules_p.notebook Macromolecules are huge molecules made of thousands of smaller molecules. (polymer) (monomer) (Aldehyde) Monomers (Ketone) (alcohol) Polymer (carboxylic acid) large molecules
More informationSUMMARY: This document makes amendments to the United States Standards for Grades of
This document is scheduled to be published in the Federal Register on 03/01/2016 and available online at http://federalregister.gov/a/2016-04493, and on FDsys.gov DEPARTMENT OF AGRICULTURE Agricultural
More informationProduct specification* I. Ingredient declaration NPD0421B1. Dusted truffles hazelnut taste. Packaging weight: Serving size:
Product specification* NPD0421B1 Article: Description: Packaging weight: Serving size: NPD0421B1 Dusted truffles hazelnut taste 200 g I. Ingredient declaration vegetable fat (coconut, palm, shea, sunflower,
More information