Thermal analysis of lipids isolated from various tissues of sheep fats

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dc.contributor.authorYilmaz, M. T.
dc.contributor.authorKarakaya, M.
dc.date.accessioned2020-03-26T18:05:26Z
dc.date.available2020-03-26T18:05:26Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description17th Russian International Conference on Chemical Thermodynamics in Russia -- 2009 -- Russian Acad Sci, Kazan, RUSSIAen_US
dc.description.abstractThe physical-chemical properties and fatty acid composition of sheep subcutaneous, tallow, intestinal, and tail fats were determined. Sheep fat types contained C(16:0), C(18:0), and C(18:1) as the major components of fatty acid composition (19.56-23.40, 20.77-29.50, 32.07-38.30%, respectively). Differential scanning calorimetry (DSC) study revealed that two characteristic peaks were detected in both crystallization and melting curves. Major peaks (T (peak)) of tallow and intestinal fats were similar and determined as 31.25-24.69 and 7.44-3.90 A degrees C, respectively, for crystallization peaks and 15.36-13.44 and 45.98-44.60 A degrees C, respectively, for melting peaks in DSC curves; but those of tail fat (18.29 and -2.13 A degrees C for crystallization peaks and 6.56 and 33.46 A degrees C for melting peaks) differed remarkably from those of other fat types.en_US
dc.description.sponsorshipRussian Federat & Tatarstan Minist Educ & Sci, Russian Fdn Basic Res, Mendeleev Russian Chem Soc, IUPAC, IACT, Kazan State Technol Univ, RAS, Arbuzov Inst Organ & Phys Chemen_US
dc.identifier.doi10.1007/s10973-009-0529-yen_US
dc.identifier.endpage409en_US
dc.identifier.issn1388-6150en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage403en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s10973-009-0529-y
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25425
dc.identifier.volume101en_US
dc.identifier.wosWOS:000279130700056en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofJOURNAL OF THERMAL ANALYSIS AND CALORIMETRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSheep fatsen_US
dc.subjectFatty acids profileen_US
dc.subjectDifferential scanning calorimetry (DSC)en_US
dc.titleThermal analysis of lipids isolated from various tissues of sheep fatsen_US
dc.typeArticleen_US

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