Larraza, Isabel published the artcileMicrowave-Assisted Transesterification of Cooking Oils and GC-MS Determination of Their Fatty Acid Constituents: A Research-Based Integrated Lab Experiment, HPLC of Formula: 929-77-1, the main research area is fatty acid cooking oil GCMS analysis chem education.
An increased public knowledge of the health benefits of unsaturated fats has resulted in a surge of different cooking oils. Intense advertising of various oil brands claiming to provide the best dietary recommendations often leaves buyers unclear of what their best choices are. Herein, we describe a research-based project for upper-level undergraduate students, where they can use interdisciplinary concepts in organic chem., biochem., anal. chem., and instrumental anal. to integrate them in a nutrition laboratory The experiment was tested over two years in the Instrumental Anal. class, where each student analyzed a liquid oil used for cooking or salad dressings. Ten cooking oils were selected: sunflower, safflower, avocado, sesame, peanut, corn, canola, grapeseed, soybean, and a mixture of sunflower and coconut oils. Six different olive oil products were also compared according to their country of origin, fertilizer used (organic or regular), and type of oil (extra virgin, extra light, 100% pure). The fatty acids (FAs) were first derivatized to their volatile Me esters (FAMEs) using a microwave-assisted, base-mediated transesterification reaction and then quantified by GC-MS. After pooling the class data, students were exposed to the practical aspects of food anal. while gaining more understanding of their dietary choices.
Journal of Chemical Education published new progress about Analytical chemistry. 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, HPLC of Formula: 929-77-1.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics